Halloweeny

Halloween was a bit of a bust this year; we could barely give away our pack of 70 candies. Near the end we were just pouring them into the bags. The weather wasn’t great either (wind warnings and chilly) and to top it all off, we actually had a black out for about an hour and half. Part of the success-less-ness can be blamed on our street, 4 houses participating this year. Shame on you all.

Here are our 2009 pumpkins:

Click here for Halloween 2009 photos.

Tapas around the world

I have been really bad about blogging lately. My hesitation is that I want to post recipes with photos, but I do hate our crappy little Nikon so I procrastinate. My dear friend Barb gave me the boot last night and suggested that I post my creations anyway, so here I go (thanks Barbie!).

We haven’t seen Barb and Kevin for quite some time, so we had them over for a tapas dinner. What’s really nice about a tapas dinner is that it’s the entire evening. We sat in front of a roaring fire and ate little portions all night long. If you think about the time you spend creating a sit-down meal and the relatively little time it takes to devour said meal, the tapas menu is a much more satisfying experience! I’ll post only recipes I haven’t posted before and I will try to link those that I have posted before. Keep in mind that I never use a recipe verbatim, I always eyeball to my own personal taste. This is a rendition of how I remember doing this dinner. Hope you enjoy.

Round One: Asia
Sushi rolls
Lemongrass soup w. shrimp
Mango salad
Wine: South African Viognier

Round Two: Mediterranean
Chorizo w. tomato & balsamic
Spanakopita
Onion & orange Salad
Wine: Spanish Rioja

Round Three: Europe
French onion soup dumplings
Beef bourguignon
Roasted golden beet & goats cheese salad
Wine: French Cabernet Sauvignon

Round Four: North America
Québec Artisan Cheeses w. crackers and breads
Wine: Ontario Late Harvest Riesling

Lemongrass Soup with Shrimp (80 mL each serving, serves 4)

• 350mL low sodium chicken stock
• 1 tbsp olive oil
• 2 shallots finely chopped
• 3 dried Kaffir lime leaves
• 2 tbsp lemongrass, finely ground
• 1 tsp coriander seeds, finely ground
• 2 tsp or so freshly grated ginger (I like to use my microplane for this)
• 1 tsp finely chopped garlic (I like to use my microplane for this)
• 4 tbsp lemon juice
• 1 tbsp fish sauce
• pinch of roasted chilli paste
• 1 tbsp agave nectar (you may substitute honey for this)
• 4 medium mushrooms (cut into quarters)
• 4 cooked shrimp
• 3 tbsp coarsely chopped cilantro
• 3 tbsp finely sliced green onions

1. This soup is prepared relatively quickly so it is best to have your mise en place  so all you do is add ingredients to the pot.
2. Chopped shallots, set aside. Grind lemongrass and coriander seed, set aside (I like to use my spice grinder aka coffee grinder dedicated to spices).
3. Heat olive oil in a 3 quart soup pot, add finely chopped shallots and sauté until soft.
4. Add lemongrass, coriander and freshly grated ginger and garlic and sauté until you can smell all of the ingredients (less than 1 minute).
5. Add chicken stock, fish sauce, lemon juice, chili paste, kaffir lime leaves and agave nectar and stir to combine.
6. Bring to a boil and allow flavours to blend about 5-7 minutes on the boil, taste to make sure it is seasoned well.
7. Add mushrooms about half-way through the boil.
8. Remove from heat. Remove kaffir lime leaves.
9. Serve in small bowls, adding one shrimp per bowl, garnish with chopped cilantro and finely sliced green onions.
10. Enjoy!

Mango Salad (serves 4 small)

• 1 medium ripe mango
• 1/2 English cucumber
• 2 radishes
• 2 green onions finely chopped
• 2 tbsp coarsely chopped cilantro leaves
• 4 tbsp coarsely chopped peanuts
• 3 tbsp lime juice
• 1 tbsp fish sauce
• 1 finely chopped thai chili
• 1 tsp agave nectar (or honey)

1. This salad is best made the morning of the day you are serving so that the dressing has time to blend into the salad.
2. Using a fine slice on a mandolin, finely julienne the mango, cucumber and radishes, toss to mix well.
3. Add green onions and cilantro leaves and toss again, set aside.
4. In a small measuring cup, mix lime juice, fish sauce, thai chili and agave nectar and whisk until well combined. Set aside for about 5 minutes.
5. Strain thai chili’s from the dressing (otherwise it could be way too hot!) and pour over the salad mixture. Toss to coat evenly and refrigerate 4-5 hours.
6. To serve, garnish with additional cilantro leaves and chopped peanuts.
7. Enjoy!

Chorizo with Tomatoes and Balsamic Vinegar (serves 4)

• 1 cup 1/4″ sliced chorizo sausage
• 2 medium sized plum tomatoes, seeded but skins left on
• 1/4 cup chopped onion (I prefer Mayan sweet onions or vidalia)
• 1 clove garlic finely chopped (I prefer to use my microplane)
• 1/3 cup balsamic vinegar
• 2 tbsp olive oil
• salt and pepper to taste

1. Heat olive oil in a small pan, add chorizo and caramelize each side.
2. Add onions and garlic and sauté for a minute. Add tomatoes and sauté for another minute.
3. Add balsamic and allow balsamic to reduce slightly 3-4 minutes (this will thicken the balsamic a bit)
4. Serve immediately with crusty bread.

Red Onion and Orange Salad (serves 4) adapted from Spain-Recipes.com

• 2 medium navel oranges, peeled, sectioned and sliced in half into bite sized pieces.
• 1 small red onion finely sliced (mandolin works best)
• 1/2 cup raisins
• 3 tbsp salted sunflower seeds
• 2 tablespoons blueberry merlot balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste

1. Section oranges over a bowl to catch the juice that undoubtedly drizzle from the orange.
2. Combine oranges, onions and raising in a bowl.
3. Combine vinegar and olive oil and mix well.
4. Pour over oranges and onions. Refrigerate overnight (this will allow the onions to mellow quite a lot).
5. Sprinkle sunflower seeds on top and serve.

French Onion Soup Bundles (makes about 24 dumplings, which may be frozen for future use)

• 2 large mayan onions
• 2 cups low sodium beef broth
• 1/4 cup Port
• 1 clove garlic
• 2 bay leaves
• 1 tsp thyme
• Salt and pepper to taste
• 1 tbsp olive oil
• 48 sheets of won ton wrappers
• 1 egg white with a little water to help glue the wrappers
  Beef Broth for presentation
• 2 cups low sodium beef broth
• 1/4 cup port
• 1 clove garlic smashed but left whole
• 1 small onion in large chunks
• 1 bay leaf
• 1 tsp thyme
• 1 cup gruyère cheese finely grated and broiled on a silpat sheet until crispy

1. Finely chop onion and garlic.
2. Heat olive oil and add onion and garlic, sauté for about 1 minute. Slowly add the beef broth to cover, add bay leaves. Stirring frequently, boil down adding stock as it evaporates until all the stock is consumed by the onions and the onions are golden brown.
3. Add port to deglaze the pan, add thyme.
4. Set aside to cool completely.
5. Lay out 6 won ton wrappers at a time, painting each one with the egg white and water mixture. Add about 1 tsp of the onion reduction to the centre of each wrap and fold two opposing sides into the centre so they overlap and the sides are smoothed out to seal. Layout 6 more won ton wrappers at a time and paint each one with the egg white mixture. Lay filled won tons seam side down and repeat the folding process. Place finished bundles onto a cookie sheet lined with parchment so they do not touch one another. Repeat until the entire onion mixture has been used. Freeze over night and store in a zip lock bag for future use.
6. For presentation, I like to serve the bundles in a beef broth reduction, drizzled with gruyère crème and a gruyère crisp. To make the beef broth reduction, add 2 cups beef broth, smashed garlic, onion in large chunks, 1 bay leaf and thyme into a sauce pan and simmer until reduced to about 3/4 cup. Strain liquid and set aside (discard onion, garlic, bay leaf mix).
7. To serve, steam bundles for about 3-4 minutes until the won ton is done. Heat beef broth reduction and pour evenly into four shallow round bowls (should just be a hint of liquid, not a soup). Add french onion soup bundles and drizzle with the gruyère crème (I like the contrasts of the cold crème and the hot bundles in the hot soup) – garnish with the gruyère crisp. Serve immediately.
8. Enjoy!

Beef Bourguignon was JT’s specialty and he followed Julia Child’s recipe which can be found on line at Julia Child recipes: Boeuf à la Bourguignonne (should be made ahead and reheated on the stove for a few minutes, adding red wine if needed).

Roasted Golden Beets, Sautéed Beet Greens and Goats Cheese Salad

• 3 medium golden beets (well scrubbed, tops and bottoms trimmed, cut into 2″ cubes)
• 2 tbsp olive oil in about 4 cups water
• 1 oz pancetta finely sliced
• 1 tsp olive oil
• 1/2 finely chopped onion
• 1 clove garlic finely chopped
• 2-3 cups well washed and chopped beet greens
• 1/4 cup balsamic
• 1 tsp pesto (home made or store bought)
• 1 tbsp olive oil
• 1/4 cup goats cheese crumbled

1. Preheat over to 375°F.
2. Put beet cubes into the water and olive oil, strain (this is an excellent way to reduce fat as the olive oil floats and as you strain the beets, it sticks evenly to the beets). Discard water.
3. Arrange beets in a 13″ x 10″ pan evenly so they are not on top of one another. Bake for about 45 minutes or until beets are tender to pierce.
4. Fry pancetta in 1 tsp olive oil until crisp, add onions and garlic and sauté for 1 minute.
5. Add beet greens and sauté until soft (4-5 minutes). Remove from heat and add roasted beets.
6. In a small measuring cup, mix balsamic, pesto and olive oil together.
7. Place greens and beets on a platter and add crumbled goats cheese. Drizzle dressing over the warm salad and serve immediately.
8. Enjoy!

Thanksgiving at Rosseau

We made our traditional trek up to my brother Gus’s cottage at Lake Rosseau. Last year JT went golfing, this year it snowed!

Sudden snow storm across the lake.

Of course, I am bundled up like a snowman, and the kids barely have a sweater on! It was quite chilly, no really!

A nice afternoon walk. No, we didn’t bump into Martin Short, but I think he was there – his gate was open!

Cottage closing weekend, a bit early

This year we had to close the cottage down a bit early because of weekend obligations. It’s never fun but we’ve got it down to a science so it generally goes smoothly.

Because it’s a work weekend, I try to make most of the food easy and fast. For the first time in months, we were able to sneak away from work early, around 2ish, which means we’re on the road by 3! Of course, the gods of traffic hate us, and we barely made it up in four hours!!! Should be a 3.25 hour trip. But we made it.

I made an asparagus soup the night before. I generally keep a baggy of asparagus ends in the freezer and take out as needed. Because they are usually the end you discard anyway, it’s basically free. For this soup, you will need more than you think because a lot of it is discarded after it’s run through a fine sieve (it’s mostly the woody parts, but they are still quite tasty.

Creamed Asparagus Soup (serves 2 as main course or 4 as small cups)

• 2 cups asparagus stems (I generally use the ends which I have snapped off over the summer months and frozen)
• 1-2 cups low sodium chicken stock (or vegetable stock)
• 1/2 sweet onion, chopped
• 1-2 tbsp olive oil
• salt and pepper to taste
• 2 slices prosciutto
• 2 thinly sliced crusty bread
• 1/4 cup grated gruyère

1. Thinly slice prosciutto and fry until crispy in a little oil (1 tsp)
2. Drain crispy prosciutto and set aside.
3. Using about 1-3 tsp olive oil, rub both sides of bread and toast until crispy. Set aside.
4. Using 1 tbsp olive oil, sweat out the onions until soft, add the asparagus stems which have been cut into about 1 inch lengths.
5. Add 1 cup chicken stock and cook until the asparagus is very soft.
6. Using an immersion blender, blend until smooth (you will need a good motor because the woody stems may cause problems).
7. Once you have puréed the soup, ladle into a fine sieve and press through using the back of your ladle (do not skip this step, the woodiness of the stems will make this soup inedible if you don’t strain it!). Add more stock until desired consistency has been achieved.
8. While keeping soup warm, sprinkle the gruyère evenly onto one side of each toast. Place under broiler for a minute until cheese is bubbling.
9. Ladle soup into two bowls, gently top with the gruyère toast and sprinkle with the prosciuto crisps. Serve hot
10. Enjoy!

Check out the photos from the weekend.

Forte dinner

Last Friday night JT and I treated ourselves to Forte again. This is a fantastic restaurant in the financial district in Toronto – unfortunately, we were the only customers all night long (which suited us fine, but not real good for business). The chef Greg Argent cooks mostly in French style for this place and it’s WONDERFUL! I had the Boulabais again. JT asked the owner, who was serving us at the time, “Is Greg here tonight?” and sure enough, he was. So the owner sent the chef out to our table. We chatted for a few minutes and then he sent out two most wonderful Amuse Bouches I have ever had: French onion soup dumplings (JT had this as an appi the first time we ate here), they are a compact flavour dumpling just bursting with the flavours of traditional French onion soup AND as a special treat, there was a sliver of foie gras – WOW! The second amuse was the Chef’s favourite triple cream cheese called Époisse OMG, OMG, OMG. This is like brie only about gaz-zilion times better.  We treated ourselves over the weekend (and by treat, it’s not only high in calories, but the 250g round runs about $25 – so although it will become one of our cheeses, it likely will happen only once or twice a year!).

Fall is really sneaking in

Let’s just say this was the first day of nylon stockings (UUUUUUUUUUUGH!) and my new shoes, of course! Almost made up for the stockings!

New Shoes

Friday JT took me to Forte again. I cannot say enough about this place. YUM, YUM and YUM. Much to my disappointment for them, we were the ONLY couple in the entire place (normally, that frightens me, but not at this place). We had the red carpet treatment. Served by the owner, our private waiter AND Chef Greg Argent. What a wonderful evening. No particular celebration, other than I was doing the Dr. B (actually going there) for the last two week, to try and recapture 8-10lbs that creeped up over the summer! – And, yes I dropped 9lbs in 12 days, so I was happy to be celebrating – with caution, of course).

We shared Melon Salad with Serrano ham, Mancego cheese arugula and a hazelnut vinaigrette – it’s good portion to share, and very tasty (although the Serrano ham tasted and had the texture of prosciutto to me) 5/5

JT had the Pot-au-Fue which was braised short rib, oxtail and potato soufflé, turnips, carrots and brussel spouts (there was marrow in the potato soufflé which made it almost too rich), but he finished everything on the plate. 5/5

I couldn’t resist so I had the bouillabaisse again. Although extremely delicious, it was not nearly as plentiful as the first time I had it (just as well, as I’m trying to get my portions in check again). The flavours of South France were expertly captured in this rich, wonderful soup.5/5

During our service, JT asked the owner if “Greg” was here tonight (Greg Argent is the chef). Yes, he replies, I’ll send him out. OMG, what are you doing JT? We don’t know this guy. But Greg came out twice with precious little amuse bouche each time: the first was his amazing French Onion Soup Dumplings, mini packages filled with braised veal and Gruyere cheese and caramelized onions – and if that wouldn’t be tasty enough, for us, he put a shaving of foi gras on top…wholly molly, I cannot describe how delicious it was. YUM.

The second amuse bouche was served after dinner and it was a wonderful French triple cream cheese EPOISSE on a slightly spicey home made flat bread, with caramelized champagne grapes – YUM. Both times it was Greg who delivered the prizes! What a wonderful treat.

This is an amazing restaurant to go to, and don’t get freaked out that you’re the only one’s there…just means better service and you don’t have to speak over the crazy drunken suits! DEFINITELY RECOMMEND.

Overall rating: Decor 5/5, service 5/5, food 5/5 and Value 5/5.

Port Credit Blues and Jazz Festival 2009

JT and I rode our bikes (20km each way mostly along bike paths along the Lakeshore) over to the Port Credit Blues and Jazz Festival yesterday afternoon. WOW. By far, the best free outdoor event EVER. I cannot say enough about it. There was a band about every 100 feet or so, they alternated so bands played every two hundred feet at one time, and MAN they were good. I haven’t heard just good blues since our last time to the windy city! The weather was a amazing too. We’re going back today. I would highly recommend either today or next year.

The bike ride was 20km each way, and not too stressful (other than finding the paths/roads which were sometimes not marked well). But JT persevered and we didn’t falter once! Here are some photos of the event and our bike back.

Weather started off a bit on the chilly side, but with the hot sun and a nice breeze it was fantastic (similar weather to Saturday!!!)

Steve Strongman Band

Steve Strongman Band is the first band we stopped at.

The Nomads

The Nomads are the second band we stopped at, really really great!!!!

David Rotundo Band

Another great band, David Rotundo Band, really really bluesy. We stayed the longest here!

Dave Murphy Band

The Dave Murphy Band was at the end of where they shut Lakeshore down. It too was great, but we were already beat from being in the sun all day, so we decided to head home. 20km bike ride each way, 2.5 hours in the sun, and we were baked! Without a drop of booze!

Bridge One Eastward to Toronto

I decided to take some shots everytime we came upon a bridge, which was about 4 in our 20km journey!

Bridge Two Eastward Toronto

Bridge Three Eastward to Toronto

TO Skyline in between bridges

You can see how far away we are here.

Bridge Four Eastward to Toronto

We're almost home, on the suspension bridge by Palace Pier

Change of plans for our vacation

Our vacation to visit our good friends in Chicago was canceled due to illness. We were saddened not to be able to see our pals Paul and T. JT and I tried to book a last minute thing somewhere within driving distance for a night or two, but being the long weekend, and last minute, we were unable to find anything in our price range. So I decided to come back to work for Thursday and Friday. I know it sounds bad, but I like work and I’d rather not waste my vacation days watching TV. So here I am, obviously it’s not so busy

On a positive note, we were able to catch one of our favourite Toronto-born entertainers, Matt Dusk who performed last night at the CNE (this is our exhibition which always signals the end of summer for all!). And what good fortune, the Ex has a special on Monday through Thursday after 5pm entry is five bucks. Matt Dusk was free!!

We got to the Ex around 5:15 and bummed around until 6:45 – we are not huge midway people, nor do we like midway food, so the Ex has never stirred the excitement for us as it does so many others. We found seats at the Band Shell (outdoors and the weather was lovely!). Matt Dusk and his band started on time (thank goodness, the benches were very uncomfortable!). The audience was 75% over 70 and the rest a mix of youngsters and very youngsters! It was good, no screamers and no standing (well, most of them couldn’t even if they wanted to!). As I sat waiting for the concert to begin, I noticed the line-up of walkers and scooters at the front, a contrast to the strollers lined up on Sunday morning at our local brunch place!

Check out a performance of his theme song from the second album on Youtube:

I was able to take a few shots with our crappy little camera…check them out on our photo site: Matt Dusk Live Toronto CNE September 3, 2009

Savory French Toast

Savory French Toast (adapted from the LCBO magazine)

Serves 2 large portions or 4 small portions

Savory French Toast

• 1 Large egg
• 1/4 cup egg white
• 2 tbsp milk
• 1 tsp honey
• 4 slices bread
• 2 tbsp Dijon mustard
• 2 slices ham
• 1/4 cup grated parmesan cheese
• 4 oz goats cheese
• 2 tbsp butter
• maple syrup

1. Lightly Whisk egg, egg white, honey and milk. Set aside.
2. Spread 1 tbsp each of Dijon on 2 pieces of bread.
3. Sprinkle with about 1/4 of the Parmesan.
4. Top with 1 slice of ham for each of these two slices of bread, and sprinkle with the remaining parmesan.
5. Spread 1/2 of the goat cheese on the remaining two slices of bread and place face down on the ham side.
6. Preheat oven to 400°F.
7. Melt butter in a large cast iron pan (large enough to hold the two sandwiches)
8. Dip each sandwich on each side into the egg mixture until all of the egg has been absorbed equally.
9. Fry each side for about 5 minutes. Place in preheated oven for an additional 4-5 minutes.
10. Enjoy with fruit and drizzled maple syrup.

Peach and Plum Klafouti

We were down in Niagara on the weekend and picked up some locally grown peaches and yellow plums, so I thought I would make a traditional French Klafouti for nephew Brian this evening. I got the original recipe from Cooks.com, but of course, I altered it. This recipe makes three ramekins.

Peach and Plum Klafouti

• 1 tbsp sugar
• 1/2 cup light cream cheese (instead of heavy cream)
• 1/2 cup milk
• 1 tsp vanilla
• 1 large egg
• 3 tbsp flour
• 1/4 tsp cinamon
• 1/8 tsp nutmet
• 1 large peach, peeled and cut into 1cm cubes
• 1 plum, peeled and cut into 1cm cubes

1. Blend all ingredients but the peach and plum with an immersion blender.
2. Grease three 3 3/8″ ramekins.
3. Put about 1/3 of the peaches and plum into each ramekin.
4. Pour the liquid onto the fruit and stir a litle so the liquid is throughout.
5. Bake for 1/2 hour to 40 minutes in a preheated 350°F oven.
6. Allow to cool slightly, turn onto plates and serve with ice cream, frozen yogurt of raspberry syrup as shown.
7. Enjoy.