Perfect Mashed Potatoes

10 02 2009

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Mashed potatoes are one of my favourite comfort foods.  Creamy russet potatoes mixed with cream and butter – what’s not to like?  They are very versatile as an accompaniment to classic winter dishes such as braises, stews, roast beef, shepherd’s pie, meat loaf, gravy and roast chicken.  Potatoes are available year round and can be stored throughout the winter.  They are also very inexpensive so they can stretch your food budget a long way.

I recently published an article for Suite 101 on how to make perfect mashed potatoes.  The recipe calls quite a bit of cream and butter (it’s for ‘perfect’ potatoes, not low-fat ones!) but you can always cut back on the butter and use lower fat milk or evaporated milk in place of the cream.  They won’t be quite as good but they’ll still be pretty tasty if you follow the technique and season them properly.

Click here for the Suite 101 article: How to Make Perfect Mashed Potatoes.  Serve with your favourite hearty winter dishes, such as Braised Short Ribs.

Bon Appetit and Enjoy!

 

Creamy mashed potatoes with a pat of butter

Creamy mashed potatoes with a pat of butter


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Lobster Pot Pie

6 02 2009

 

A photo taken in mid-January shows lobsters selling for $5.00 per pound

A photo taken in mid-January shows lobsters selling for $5.00 per pound

We’re living in difficult economic times right now.  Every day the news features stories about companies downsizing and people losing their jobs.  So why am I featuring a dish that uses an expensive ingredient like lobster?  No, it’s not because I am an insensitive clod. Rather, lobster prices have recently been the lowest we’ve seen in years, meaning that lobster meat may be within reach without having to take out a loan.  It also helps support the lobster industry which has been hit hard by the economic downturn.  

 

Misty Harbour Seafood in New Brunswick

Misty Harbour Seafood in New Brunswick

If you are able to find affordable lobster meat, this dish is well worth making.  It’s great for entertaining because you can assemble the pot pie in advance and bake it when your guests arrive.  A dish featuring lobster will always impress!

 

Click here for the recipe I recently posted on Suite 101: Lobster Pot Pie

Bon Appétit and Enjoy!

 

 

Lobster Pot Pie

Lobster Pot Pie


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Icewine

28 01 2009

 

A sample of ice wine at Peller Estates

A sample of icewine at Peller Estates

 

 

The expression “When life gives you lemons, make lemonade” may be a bit of a cliché but when it comes to Canadians and winter weather, it’s an apt metaphor for what we do.  Except instead of lemonade, we’re making icewine.

Icewine was first made in Germany, where it is known as ‘eiswein’.  It involves leaving grapes on the vines to freeze which concentrates the sugars.  When pressed, the grapes yield a sweet, viscous nectar that is reminiscent of fruit and honey.  While Germany may lay claim to icewine’s roots, Canada has become a top producer with Canadian wineries regularly winning awards at international competitions.  To learn more about how Ontario icewines are made, visit www.ontariograpes.com.

Each winter, the Niagara wine region in Southern Ontario holds an icewine festival and this year I had the pleasure of attending some of the events.  A number of wineries hosted special tastings with activities and entertainment.  The main street of Niagara-on-the-Lake was blocked off to make way for a number of booths featuring samples from local winemakers and small bites from area restauranteurs.  

An outdoor ice bar

An outdoor ice bar

 

Our day got off to a late start but it’s only a short drive to the Niagara region from Toronto (just over an hour, if traffic is good). We stopped at Flat Rock Cellars and sampled a couple of their vintages.  They were also selling icewine marshmallows for toasting over the outdoor fire and their pond had been cleared for skating but unfortunately the ice conditions were poor so no one was out.  We moved on to Peller Estates who were hosting their tastings at an outdoor ice bar.  They featured icewines made from three different grapes: cabernet franc, vidal and riesling.  Like Flat Rock, Peller was also offering icewine marshmallows on sticks for toasting over fire pits. The toasted marshmallows were certainly better than anything you can buy in a bag but they were extremely sweet!  To finish off, Chef Jason Parsons was offering his signature icewine infused white hot chocolate.  It was the perfect drink to warm up with on a cold day.

Icewine marshmallows, ready for toasting over the fire

Icewine marshmallows, ready for toasting over the fire

 

Finally we went into town for the main event.   At the Fallsview Casino Icewine Lounge local restaurants were offering up small plates of their fare and icewine was flowing freely.   Tokens were for sale at the entrance and samples typically cost between one and three tokens.  There was entertainment and ice sculptors were wielding their chainsaws, producing temporary works of art.  The most popular booth was the 20 Bees martini bar, which featured icewine martinis poured down an ice chute, ensuring the drinks were ice cold by the time they hit your glass (see recipe for the cocktail below).   The food offered was very hearty including pork and beans, squash soup and a Provençal duck stew. 

Icewine martinis are poured through an ice chute

Icewine martinis are poured through an ice chute

 

The festival is held each year and runs for two weekends.  For information on planning a trip next year, visit www.niagarawinefestival.com.  It’s a unique way to experience wine country in the off-season.   A weekend of fine dining, great wine and perhaps a visit to the casino or a spa is the perfect way to chase away the mid-winter blues!

 

 

An ice sculptor at work

An ice sculptor at work

 

Entertainment at the festival

Entertainment at the festival

 

If you aren’t able to make it to the festival, you can still get into the spirit at home. Niagara icewine is available around the world (I once saw some in a wine shop in Rome), although it’s not cheap.  However, on occasion it’s an indulgent treat that’s worth the splurge.  For more icewine cocktails, click here: Peller Estates Icewine Cocktails.

Icewine Cocktail

As featured at the 20 Bees booth at the 2009 Niagara Icewine Festival

Makes 1 (strong) drink, can easily be doubled.

  • 2 ounces Skyy Vodka
  • 1 ounce 20 Bees Icewine

Chill a cocktail shaker in the freezer.  Combine a scoop of ice cubes, the vodka and icewine.  Shake well and strain into a chilled wineglass or martini glass.

An ice wine martini

An icewine martini

 

Icewine Jelly

This makes a great accompaniment to a cheese plate.  

Makes approximately 3/4 cup of jelly

  • 1 cup icewine
  • 1 package Certo pectin
  1. In a medium saucepan, combine icewine and pectin.  Stir to combine and bring to a boil on high heat.
  2. Reduce heat to medium and simmer for 15 minutes, until jelly begins to thicken.  Pour into a container and refrigerate until jelly cools and sets, at least 1 hour.
  3. Serve with cheeses, foie gras, etc.

 

Ice wine jelly with Comfort Cream cheese and crackers

Icewine jelly with Comfort Cream cheese and crackers

 

Bon Appétit and Enjoy!


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Categories : Destinations, Drinks, Niagara, Recipes, Wine, Winter

New Feature – Essential Recipes

21 01 2009

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I’m debuting a new feature here at The Seasonal Gourmet: Essential Recipes.  This is a page that can be found at the top of the site, beside ‘My Reading List’.  It’s an on-going project to build a library of basic recipes that will be building blocks for a better finished project.  It will (eventually) include pastry, stocks and classic sauces. Be patient – it’s a work in progress so I’ll be adding the information over time.   If a recipe on the main site requires one of the Essential Recipes, I will provide a link to the page. 

Enjoy!

Trish


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Maple Nut Oatmeal

14 01 2009

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When it comes to breakfast a lot of people just eat the same thing every morning: maybe some cereal or toast, a piece of fruit or an egg and some coffee.  However, breakfasts can be seasonal meals, reflecting the weather and what’s available at the markets.  In the summer, an omelette with fresh herbs and tomatoes served outdoors hits the mark while in winter we might prefer something a bit heartier on cold mornings.

This morning it is -22 degrees Celsius here so clearly something warming is in order. A bowl of hearty oatmeal with toasted nuts and a hint of maple fits the bill perfectly. By using quick cooking oatmeal, you can have breakfast on the table in minutes without a lot of fuss.  While oatmeal is often sold in single-serve, flavoured packets, I prefer to add my own seasonings.  It allows you to control the ingredients so you’re not eating a lot of weird additives and you can sweeten it to your taste (it’s much more economical as well!).  You can adjust the maple syrup in this recipe depending on how sweet you prefer your oatmeal.

Maple Nut Oatmeal

Makes 1 serving (can easily be multiplied)

(VEGETARIAN)

  • 1/3 cup quick cooking oats
  • 2/3 cup water
  • Dash of salt
  • 1 teaspoon brown sugar
  • 2 Tablespoons chopped toasted walnuts OR pecans
  • 2 teaspoons maple syrup
  • Whole nuts for garnish (optional)
  1. In a saucepan, add oats, water, salt, brown sugar, nuts and 1 teaspoon maple syrup.  Stir to combine.
  2. Bring mixture to a boil and cover.  
  3. Turn heat to low and let simmer for 5 minutes.  
  4. Remove from heat, stir and drizzle remaining 1 teaspoon of maple syrup over oatmeal. Garnish with whole nuts and serve.

 

Maple Pecan Oatmeal on a cold winter morning

Maple Pecan Oatmeal on a cold winter morning

Bon Appétit and Stay Warm!


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Baked French Toast

26 12 2008

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When cooking for a crowd around the holidays, it’s helpful to have a few recipes that can be prepared in advance so you can enjoy the festivities with your guests.  This is the perfect dish for Christmas morning or New Year’s Day but it can be made any time you want something fuss-free and delicious for breakfast.  All the prep work is done the night before so all you have to do is bake it and serve in the morning.

This recipe was developed by me and my sister-in-law Jenn this year so we could minimize kitchen time on Christmas morning.  It works best with bread that is slightly stale.  Use a whole loaf (instead of pre-sliced bread) so you can slice it thickly yourself.

Baked French Toast

Makes about 12 thick slices

  • 1 whole loaf unsliced challah or other white bread
  • 1 can (370 ml / 12 fl. oz.) evaporated milk (equals 1-1/2 cups)
  • 3 large eggs
  • 1 Tablespoon maple syrup
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon orange zest (finely grated orange peel)
  • 1/4 teaspoon ground nutmeg
  • pinch of salt
  • Butter, to grease baking pan

 

  1. Grease a large baking pan (at least 12″ X 16″).  Slice bread into slices about 1″ thick and lay flat in pan. Make sure all pieces are laying flat and not overlapping or they won’t brown properly.
  2. In a mixing bowl, combine evaporated milk, eggs, maple syrup, vanilla, orange zest, nutmeg and salt.  Whisk until smooth and thoroughly mixed.
  3. Pour mixture evenly over bread slices.  Once it has soaked in a bit, turn slices over so they are completely soaked in egg mixture. 
  4. Cover pan and place in the fridge overnight.
  5. To bake: heat oven to 425 degrees Fahrenheit.  Bake french toast for 20 to 25 minutes or until the bread is browned on top and beginning to puff.
  6. Serve with maple syrup or your favourite topping.

Bon Appétit and Enjoy!


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Mulled Cranberry Wine (and a Christmas rhyme!)

24 12 2008

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Mulled Cranberry Wine

Makes 4 cups / 1 litre

You’ll need:

  • 750-ml bottle red wine (3 cups)
  • 2 Tablespoons sugar
  • 1 spice packet
  • 1 cup cranberry juice
  • Rind from a small orange or tangerine, cut into strips
  • For garnish: orange or tangerine slices and cinnamon sticks

Can be served warm or chilled, like a spiced sangria.  You can add a splash of club soda if serving as a sangria.

 

‘Tis the night before Christmas at The Seasonal Gourmet

The weather is frightful and the snow’s here to stay

 

What could be better to chase off the cold

Than a cup of mulled wine, with flavours so bold

 

In a large stockpot on medium high

Heat up a bottle of your favourite red wine

 

Pour in the cranberry, only a cup

And heat the whole mixture until it warms up

 

Toss in the spice pack and spoonfuls of sweet

And continue to simmer on medium heat

 

Add in the peel, from an orange rind

Or from a tangerine – whatever you find

 

Garnish your glass with an orange slice

And serve the drinks hot or chilled over ice

 

Have a wonderful Christmas and Happy New Year

And enjoy lots of good food and holiday cheer!

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Bon Appétit and Happy Holidays!

Trish


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Smoked Salmon Spread

20 12 2008

 

Smoked Salmon

Things have been pretty quiet this December at The Seasonal Gourmet.  I’ve been busy working on a project and getting ready for Christmas so there hasn’t been a lot of time for recipe development and baking (plus, for dietary reasons I’ve cut back on cookies and sweets this year).  However, it is the season for entertaining family and friends so here’s an easy smoked salmon spread that is delicious on crackers.   You can use reduced fat cream cheese and serve on cucumber rounds to lighten it up a little.

Smoked Salmon Spread

Makes about 1-1/2 cups

  • 4 oz. (113 g) smoked salmon slices (about 5 slices)
  • 1 package (250 g / 8 oz) light cream cheese
  • 1 Tablespoon chopped fresh dill
  • 2 Tablespoons sour cream
  • 2 teaspoons lemon juice
  • Salt and pepper, to taste
  • Dill sprig, for garnish

 

  1. Make sure cream cheese is at room temperature.  Cut into chunks and place in a food processor.
  2. Add all other ingredients and pulse until mixture is smooth.  Keep refrigerated until ready to use.  Serve with crackers or cucumber rounds.

Bon Appétit and Enjoy!

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Braised Short Ribs

11 12 2008

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Braising is the perfect cooking method for cold winter days.  It’s a technique that involves searing meat in oil, adding a small amount of liquid and cooking in a covered vessel at a lower temperature for a long period of time.  Tough cuts of meat become tender and juicy and a rich sauce develops.  Although preparing a slow cooked braise requires some planning ahead and prep work, once it’s in the oven you can sit back and relax for a few hours.  This dish is ideal for entertaining because it tastes even better the next day.  Just reheat and serve with your favourite side dishes.

This recipe has been adapted from the short rib recipe at Balthazar restaurant in New York City.  It’s a French brasserie serving up such classics as steak frites and mussels.  The ribs pair well with mashed potatoes and sautéed winter greens such as swiss chard.

The secret to success with this dish is to use the meatiest short ribs you can find.  If you can’t find ones that are large and marbled with fat, increase the number of ribs used and reduce the cooking time slightly.  The recipe makes enough for 4 but it can easily be doubled.  Plus, it’s so delicious, you’ll probably want to have some leftovers to enjoy!

Some great side dishes that pair well with the ribs:

Try to find large meaty short ribs for this dish

Try to find large meaty short ribs for this dish

Braised Short Ribs

Makes 4 servings – can easily be doubled

  • 2-1/2 lbs. (about 1 kg) beef shortribs – about 2 to 3 large meaty ribs
  • Salt and pepper
  • 2 Tablespoons neutral oil such as canola or safflower
  • 1 stalk celery, diced
  • 3 carrots, diced
  • 1 onion, chopped
  • 3 shallots, chopped
  • 3 large garlic cloves, chopped
  • 2 Tablespoons tomato paste
  • 2 Tablespoons flour
  • 1/2 cup port
  • 2 cups red wine
  • 2 sprigs fresh rosemary
  • 8 sprigs fresh thyme
  • 3 cups beef stock
  1. Preheat oven to 325 degrees Fahrenheit.   Cut each long rib in half and season with salt and fresh ground pepper.
  2. In an enameled cast iron pot, heat oil on medium heat.  Add the ribs to the pot and brown on all sides.  Once browned, remove from pot and set aside.
  3. Add carrots, onion, shallot, celery and garlic to the pot and sauté until softened and golden brown, about 7 minutes. Stir often to prevent burning.
  4. Stir tomato paste into vegetable mix.  Add flour and stir to combine.  Cook for another 2 minutes.
  5. Add wine, port and herbs.  Turn heat to medium-high and simmer for about 10 minutes, until mixture begins to reduce.  Stir occasionally to prevent sticking and burning.
  6. Add stock and return ribs to pot.  Cover tightly and put in the oven.  Cook for 3 hours, checking on them each hour to ensure nothing is burning at the bottom of the pot.  The meat should be very tender.
  7. Once the ribs are done, use tongs to remove the ribs from the sauce.  Place meat in a bowl and set aside.  With a mesh strainer or cheesecloth-lined colander, strain sauce into a saucepan, pressing on solids to extract all liquid.  Discard solids.
  8. Bring strained sauce to a boil and reduce for about 10 minutes.  Pour sauce over ribs and serve.
Braised short ribs with mashed potatoes and a rosemary sprig garnish

Braised short ribs with mashed potatoes and a rosemary sprig garnish

Bon Appétit and Enjoy!

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Swiss Chard Tart

7 12 2008

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Swiss chard is a hearty, leafy green that grows well in cooler temperatures.  It’s a member of the beet family and the greens taste similar to spinach.  Chard is packed with vitamins and is a great vegetable to use as a side dish for braised meat dishes.  It appears quite frequently on menus in the Provence area of France, where it is known as blette.  I recently prepared a Provençal-inspired menu and developed this tart as the first course.  It could be prepared as small individual servings or as one large tart.   It also makes a great breakfast dish, served with fresh fruit and pastries.

 

 

The Provencal countryside

The Provencal countryside

Swiss chard can be found at most supermarkets at this time of year.  If you can’t find regular chard (with white stems), you can use red swiss chard which has bright red stems and veins (see photo above).   I was only able to find red chard recently and was worried that it would turn the tart pink.  However, if you trim the stems and remove the large ribs, it works out fine.  If you can’t find chard, substitute fresh spinach.

For the best presentation, use a tart pan with a removable bottom (which are also available in smaller sizes for individual servings).  However, if you don’t have a tart pan, use a regular pie plate.

Swiss Chard Tart (Tourte de Blettes)

Makes one 9″ tart

(VEGETARIAN)

  • 1/2 packaged frozen puff pastry, thawed
  • 1 bunch swiss chard or red swiss chard, stems trimmed and thick ribs cut out
  • 1 Tablespoon unsalted butter
  • 1 shallot, minced
  • 1 clove garlic, chopped
  • 1/8 teaspoon grated nutmeg
  • 2 eggs
  • 1/2 cup whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • Salt and pepper, to taste
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Roll puff pastry out to fit a 9″ tart pan or pie plate.  Place pastry into pan and crimp edges.  Set aside until ready to use.
  3. In a medium skillet, heat butter until melted.  Add shallot and garlic and sauté on medium heat until tender and translucent, approximately 3 minutes.  Add swiss chard.
  4. Sauté swiss chard until leaves are wilted and tender, approximately 7 minutes.  Add nutmeg and season with salt and pepper.  Remove from heat and let chard cool for a few minutes.
  5. In a measuring cup, add eggs and whipping cream and stir with a fork until well combined.
  6. Spread sautéed swiss chard over the bottom of the uncooked pastry crust, making sure it’s evenly distributed.  Pour egg/cream mixture over chard.  Top with grated parmesan.
  7. Bake for 25 to 35 minutes or until the pastry is puffed and browned along the edges and the top of the tart is golden.  Cut into slices and serve.

Bon Appétit and Enjoy!

 

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