New members of the Wine Dog Family

My sister's new Shih-poos, Buttercup and Pumpkin, will soon be able to add their comments to The Wine Dog Review. As you can tell by their names they are already Foodies!

Absinthe segment from Modern Marvels

Absinthe is making a comeback, and Canada is tempting the Green Fairy. Taboo is being produced by Okanagan Spirits. See my article on Absinthe at The Wine Dog Review

Spicey Shepherd's Pie

Coming from a British/Canadian background I grew up with some English food favourites. Shepherd's Pie is a comfort food, no doubt about it. But I like mine dressed up a bit from the average meat and potatoes.


Ingredients

1/2 c panko bread crumbs soaked in 1/4 c milk
1 large onion, chopped
6 cloves garlic, chopped
1/2 tsp salt
1/2 tsp black pepper
1 tsp cumin
1 tsp garam marsala
1/2 tsp red pepper flakes
2 lbs ground beef
2 tbs Worcestershire Sauce
1 tbs Soy Sauce
1 can whole tomatoes
1/2 cup of red wine like Merlot or a Zinfandel
1/2 c dry bread crumbs

6 medium Yukon gold potatoes
1/2 c pepper Havarti cheese
5 cloves of roasted garlic. (roast a head of garlic sprinkled with oil in a 400 f oven for 20 minutes.)
1/4 c milk
1 tbs butter
1/4 Parmesan cheese, finely grated.


Fry onions, garlic and spices in olive oil, over medium heat until softened, add beef and brown. Add soaked bread crumbs, Worcestershire sauce and soy sauce, stirring to coat. Add tomatoes and the juice, and wine. Simmer for 1 hour, if too runny add dry breadcrumbs at the end and stir in. Taste as you go along, add more cumin for earthiness, more pepper flakes for heat and more Worcestershire Sauce for salt and bite.

Meanwhile boil potatoes in medium salted water in a large pot ( water should taste like sea water). When cooked through, mash and add garlic, Havarti cheese, butter and milk. Mash until smooth.

To assemble: Spread meat in the bottom of a large casserole, spread mashed potatoes evenly over top, sprinkle Parmesan cheese over top of potatoes. Bake in 375 F oven for 40 minutes. Can be frozen before baking or refrigerated before baking.

I serve it with a relish made from 1/3 c raspberry/pomegranate jam, 5 chopped pickled cocktail onions and 1 tbs of Worcestershire Sauce. I warm it in the microwave for about 30 seconds.

The meat and toppings can be changed up and made lighter by using ground chicken and a topping of mashed parsnips, ground lamb with a roasted cauliflower puree, or ground pork with a mashed squash topping.

High Tea in Ottawa

Chateau Laurier and Parliament Hill
-32 c but a beautiful sunset shot from the Rideau Canal

2008-03-12 01:19:56 GMT

High Tea At Zoe's, At the Chateau Laurier Hotel

I was in Ottawa in February, it's my home town, and although the regional grape vines were under 5 feet of snow I was able to try Ice Wine Tea at an afternoon tea at Zoe's. They have over 40 types of tea to choose from. The Ice Wine Tea tasted of honeyed grapes with a bit of spice and lychee.The tea paired very well with the scones and Devonshire cream, which are a heavenly tradition. I've listed the different menus for you to drool over!

Traditional Afternoon Tea

Seasonal Fresh Fruit Cup
Afternoon Tea Cake
Fruit Tartelette
Cranberry Scones
Devonshire Cream and Strawberry Jam
Dainty Finger Sandwiches
English Cucumber and Onion Sprouts
Turkey Salad, Mayonnaise and Green Onions
Smoked Salmon and Cream Cheese
Choice of Fairmont Tea

Canadian High Tea

Port Marinated Peaches, Whipped Cream
Maple Mousse, Maple Tuile and Nanaimo Bar
Cranberry Scones
Devonshire Cream and Strawberry Jam
Open Faced Sandwiches
Nova Scotia Lox and Bagel
Ontario Goat Cheese Mousseline and Fig Chutney
Smoked Quebec Duck Breast with Clementine MarmaladeCanadian Cheese Board
Sir Laurier d’Arthabasca, Aged Balderson Cheddar, Ontario Borgonzola
Choice of Fairmont Tea

Champagne Tea

Moët & Chandon Blue Label Nectar Impérial
Fresh Strawberries with Warm Dark Chocolate Fondue
French Pastries, Cranberry Scones
Devonshire Cream and Strawberry Jam
Afternoon Hors-d’oeuvre
Crème fraîche Yukon Gold Blini and Québec Sturgeon Caviar
Foie Gras and Truffle Mousse,
Pickled Red Onions on a Toasted Croûton
Crab and Blue Cheese on Fresh Baked Baguette
Choice of Fairmont Tea

Mango Pannekoeken

Mango Pannekoeken just out of the oven


Orange Pepper Bacon

Brunch is served, drizzled with lime dressing

Ginger, Orange Rind and Mango Pannekoeken

This is a favorite brunch, I serve it with bacon that has been brushed with orange syrup and cracked pepper over one side. The pannekoeken has the consistency between a pancake and a Yorkshire pudding.

1 c. flour
1 c. milk
4 eggs
Dash of nutmeg
Dash of salt
8 pieces of candied ginger, chopped.
2 mangos, flesh chopped into bite size pieces
3 slices of candied orange slices, chopped

Heat 3 tablespoons butter in 9-inch round metal cake pan in preheating oven at 400 degrees, until bubbling. 1-2 minutes.
Mix flour, milk, eggs, nutmeg, and salt. Beat lightly, leaving lumps. Fold in ginger, oranges and mango. Pour into hot pie pan. Sprinkle brown sugar on top. Bake 20 minutes until puffy and brown. Serves 4.
I serve it with 1 tps orange syrup, ½ lime juice, 1 tbs brown sugar, warmed in the microwave for 20 seconds.

This is a card I made for a coffee connoisseur friend's birthday...I sent him some Alux coffee.

Great Cuppas

I'm on a bit of a coffee kick since I have been starting my day with Cafe Creme thanks to my Ikea Foamer. I have been looking for freshly roasted coffee and I have found a local gem. Alux Organic Gourmet Coffee and Chocolate is a Coquitlam, family-run business that roasts your coffee and delivers it to your home ( in the Coquitlam area) the same day. Many of their coffees are organic and they have a detailed rating for their coffees.

In Mayan mythology, an alux [Mayan: ä lōōsh’] is a tiny spirit that travel through the land. Aluxob are small, only about knee-high, and resemble miniature Mayans in traditional clothing. Aluxob are generally invisible, but can assume physical form for purposes of communicating with and frightening humans as well congregating together. They are generally associated with natural features such as forests, caves, stones, and fields, but can be enticed to move somewhere through offerings. They could be considered a Mayan version of leprechaun, as the tricks they play are similar.

It's wonderful fate to have a coffee spirit traveling through Coquitlam, providing excellent coffee and Mexican chocolate. I offered a good coffee grind, a french press and micro foam, and it was enticed.

Last week I was in Kits to pick up a yoga video at Banyan Books and I discovered Aphrodite Cafe and Pie Shop.

I had a tasty Wild Mushroom Quiche and salad for a spontaneous lunch. As this post is about coffee, I was very impressed with their house coffee, a blend specially developed for the cafe by Origins Organic Coffee on Granville Island. I will definitely return to have more coffee and a piece of organic pie. It's too bad I can't bring a pound of those beans home with me.

Ikea Foamer

If you love milk foam on your coffee and don't have a fancy coffee machine, this little gadget is a god-send!
Ikea sells them for $4.99. They need two batteries, I use rechargables, and this little whipper-snapper is still going strong after 4 months of daily use - without recharging.
I fill a coffee mug 1/4 full with milk, heat it for 30 seconds in the microwave and then whip away (about 25 seconds)and pour in the hot coffee on top. A beautiful French style cafe creme; almost solid foam floats 1-2 inches deep with rich dark coffee underneath. Foam lasts for 2 to 3 cups, saving many calories.
Soy Milk whips even better than milk, and I often add a dash of one of my home-made syrups (ginger and lavender work well) to the hot milk and incorporate.

It also whips whipping cream in small amounts, so no whisks or machines needed for that last piece of pumpkin pie.

Ikea Foamer

Avocado mayo

1/2 cup mayo
1/2 an avocado, chopped
lemon zest
1 tbs olive oil

process until smooth

good on fish, burritos, tacos, eggs

quinoa salad master recipe

1 cup quinoa
2 cups chicken stock
1 1/2 cups cooked black beans, rinsed, if canned
1 1/2 tablespoons red-wine vinegar
3/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh coriander
1 tsp Ancho chile powder
1 tbs lemon zest

For dressing
5 tablespoons fresh lemon juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
2 cloves of garlic, chopped
1/3 cup olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle Before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of boiling chicken stick cook quinoa 15-20 minutes. Drain quinoa in sieve and rinse under cold water. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and ancho pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, pepper, and coriander and toss well.
Make dressing:
In a small bowl whisk together lemon juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Variation 1:
Pre heat oven to 350 F
mix salad with grated pepper jack cheese.
Brush tortillas with oil on both sides
Fill and roll into burritos
Place on greased pan, sprinkle cheese on top of burritos and sprinkle with chili powder
Bake for 20 minutes.

Grilled Mushroom and Spinach Risotto

Makes 2 entree size servings or 4 side-dish servings

Ingredients:

For Mushrooms:

• 15 button mushrooms, sliced
• 1/2 large onion, diced
  
• 2 cloves of garlic minced
• 6 pieces of Canadian bacon diced
• olive oil
• 1/2 tsp smoked paprika
• salt and pepper

Directions:

1. Combine all ingredients in a largeplasticc bag, shake until coated
2. Spread out on shallow rimmed cookie sheet
3. Bake at 425 for 30 minutes , turning once.

For the Risotto

• 1/4 cup extra virgin olive oil
• 1 c minced shallots or onions
• 1 c Arborio rice
• 1 tbsp minced garlic
• 1 c dry white wine
• 4 c rich chicken broth
• 10 oz bag of spinach
• 4 oz grated Parmesan cheese
  
• salt to taste
• freshly grated black pepper to taste

Directions:

Sweat the shallots in the oil over a medium high heat stirring frequently until they are a uniform golden brown, about twenty minutes. ’ Meanwhile bring the chicken broth to a simmer in a separate pot.

1. Once the shallots are brown add the garlic and stir about one minute. Adjust heat to medium. Add the rice grains and continue stirring, toasting them until they feel chalky, about three minutes.
2. Turn the heat to medium low and add white wine. Stir briskly until it is fully absorbed. Add one third of the chicken broth and continue stirring frequently until it is absorbed, about five minutes. Repeat with the remaining broth, stirring frequently.
3. When the last broth has been added microwave or steam the spinach just until it is wilted, about two minutes. Puree it until it is smooth in a high-speed blender or with a hand held blender.
4. Test the rice for doneness. A single kernel should feel firm but done, slightly chewy. When the rice is done add the mushroom mixture, spinach puree, cheese and season to taste. Serve immediately.

Seaweed Encrusted Salmon

This dish can be grilled, pan fried or baked.
Serves 4.

4 Salmon fillets
Japanese Seaweed Rice Mix
2 tbs wasabi paste
1 tbs Tamari
1 tsp Hoisin sauce

Mix Wasabi, Tamari and Hoisin together, brush onto both sides of fish.

Sprinkle seaweed mix, thinly on cutting board. Press fish, both sides, into seaweed.

Grill for 3 minutes per side, pan fry until slightly raw in middle, or bake at 350 F for 10 minutes.

Serve with rice and lime and chile grilled Japanese eggplant.

Chicken and Rice Soup

A great alternative to French onion soup.
Serves 2.

2 c chicken stock
1/2 tsp sesame oil
splash of balsamic vinegar
1/3 c Basmati rice
1/3 c onions
1 tsp grated ginger
1/4 tsp salt
1/2 tsp poultry seasoning
dash of sugar
grated smoked Gouda

Soup: Heat stock to boiling , add rinsed basmati rice, lower heat to simmer for 15 minutes.

Meanwhile caramelize onions and ginger in olive oil, adding poultry seasoning salt and sugar. About 15 minutes.

Add onions, sesame oil and vinegar to soup. Simmer 5 minutes.

Garnish with cheese.