TOMATO BASIL BOCCONCINI SKEWERS

My mom was having a dinner party this weekend so I offered up my help, and one of the dishes I though to make were tomato/basil/bocconcini skewers. These hors d'oeurves are beyond cute and extremely tasty! So easy to make, with basically no prep time involved, these are perfect for the stressed dinner party host!

Tomato Basil Bocconcini Skewers
To serve 8 people
Ingredients:
- 16-20 bocconcini balls
- 16-20 baby tomatoes
- 1 basil leave per skewer
- salt and pepper
- olive oil to drizzle over top
- 16-20 mini wooden skewers

Directions:
- Season bocconcini balls with salt and pepper
- To assemble place half of the basil leave then tomato on the skewer, then the rest of the basil leave and finish with the bocconcini ball (refer to image)
- Drizzle the skewers with olive oil and let rest before serving in order for the flavours to marry.

GNOCCHI WIH RAPINI, PANCETTA & TOMATOES

The second part of our fabulous LCBO Food&Drink meal was gnocchi with rapini, pancetta and grape tomatoes. This pasta was equally as good as any gnocchi you would find at the Italian restaurants. It's such an impressive dish - perfect for entertaining or a date!

GNOCCHI WITH RAPINI, PANCETTA & TOMATOES

Ingredients:
- 1 bunch rapini (you can pretty much find this in any supermarket now!)
- 2 oz thinly sliced pancetta (mild or spicy Italian bacon would work as well)
- 2 tbsp olive oil (maybe 5 tbsp if you would like it to be a bit more saucy)
- 1/4 tsp hot chili flakes
- 2 cups cherry or grape tomatoes
- 1 bunch green onions, thinly sliced
- 2 garlic gloves, minced
- generous pinch of salt
- 1 pkg store-bought potato gnocchi
- grated Romano or Parmesan cheese

Directions:
- Bring a large pot of salted water to a boil.
- Trim and discard tough ends from rapini. Add rapini to boiling water and cook until tender - about 5 minutes -- Don't drain water.
- Remove rapini using tongs and place in a sieve. Press the rapini with the back of a large spoon to remove as much water as possible. Cut into thirds.
- Thinly slice pancetta into matchstick-size pieces.
- In a large frying pan, heat oil over medium heat.
- Add pancetta and chili flakes.
- Cook just until pancetta starts to crisp, about 3 minutes.
- Increase heat to medium high and add tomatoes, green onions, garlic and salt.
- Cook stirring, until the tomatoes begin to blister and burst - about 3 minutes.
- Add rapini to pan and stir.
- Keep warm while cooking gnocchi.
- If no longer boiling, bring rapini water to a boil. Add gnocchi and cook according to package directions.
- Remove about 1/4 cup rapini/gnocchi water before draining and set aside. Then drain gnocchi.
- Add gnocchi to rapini mixture in the pan, stirring all ingredients together.
- If it sticks, stir in some of the reserved rapini/gnocchi water.
- Serve with grated cheese.

Serve 3-4.

BON APPETIT!


photo credit: my own

SAGANAKI

I don't think I could go to Greece and not blog about SAGANAKI. I am truly obsessed with this Greek dish - ask anyone I travelled with! I was always on the hunt for a good Saganaki, and luckily on our last night we had the best one!

Saganaki is the name for the popular pan-seared cheese appetizer found all over Greece. The cheese is usually kefalograviera, kasseri, kefalotryi or sheep's milk feta. The cheese is melted in a hot frying-pan until it bubbles. It is then brought to the table in the hot pan (sometimes on fire!) and then doused with a fresh lemon. In more westernized Greek cuisine, Saganaki is flambeed at the table with brandy (usually with a shout of OPA!) and then put out with the traditional lemon. I cannot describe to you how delicious saganaki truly is. The cheese is perfectly warm and oozing. Saganaki is served with bread, but I loved to eat mine with some tzatziki!

Mussels saganaki is a variation of the saganaki dish and one of the best dishes I ate in Greece! The mussels are mixed into a saganaki based spicy tomato sauce! Just delicious!

photo credit: kb & google images

A BUTTERY BLEU

A buttery blue given the title of a bleu able to convert any into a bleu cheese lover. Made by Fromagerie La Moutonniere in Quebec, Mr. MacKenzie and Ms. Giroux co-own the sheep farm/cheese making company in Ste-Hélène de Chester. Until just recently the pair had been making 10,000kg of cheese just out of Ms. Giroux’s basement! But they have finally opened a full-scale cheese plant producing this buttery bleu.

As I have not yet tried this creation I can’t give you my take on taste – however I am very eager to try it as I am not a fan of bleu cheese, but I am looking for something that will convert me! I hope this is it.
Here is the review of the cheese by The Globe and Mail’s Sue Riedl:

“If you like blue cheese (and even if you think you don't), the mellow, buttery flavours of this one will bring your palate happiness. Visually this is a beauty for the cheese board. The rind is the definition of rustic – rough like craggy tree bark or the weathered exterior of a reef. The paste is creamy yellow, and slightly dappled as it ages. The veining is greenish blue. It smells rich with a soft, earthy pungency. Like its fragrant “nose” it delivers big flavour, nicely rounded and not sharp. Wonderfully salty but well balanced, you immediately crave more. This is not a mild blue but it is more complex than aggressive. The linger features vegetal notes and some sweetness along with the tang of a cultured cream.”

Does it not sound incredibly tempting? And what better words to use to entice a reader then butter and cream!!

Fromagerie La Moutonniere

3456 Principale, Ste-Hélène de Chester

Québec, Canada, G0P 1H0

(819) 382-2300

http://www.lamoutonniere.com/

photo credit: lamoutonniere.com

CROQUE MONSIEUR

The ultimate French Bistro sandwich is none other than a croque monsieur. I am feeling quite inspired these day by the French and their cooking - probably comes from re-watching Julie&Julia (a new classic!).

A croque monsieur is a deliciously simple French sandwich that first appeared in Paris in 1910. It is a warm sandwich filled with ham, Dijon mustard and either gruyere or emmetal cheese. This sandwich, commonly labeled croque has become a staple to-go food in France, but is still a classic bistro sandwich, often served with side micro greens. I first fell in love with croque monsieur's at my favourite French bistro/patisserie called Patachou in Toronto. It is just delicious, and the best part about the sandwich is the gooey cheese accompanied by some tart Dijon and crusty French baguette.  This sandwich will automatically make you feel like you are on the streets of Paris, in a cute and quaint cafe!

Since the croque has become such a popular item, many variations of the sandwhich have now been established.

Croque Madame: croque monsieur with a poached or fried egg on top
Croque Provençal: with tomato
 Croque Auvergnant : with bleu d'Auvergne cheese
Croque Norvegien: with smoked salmon instead of ham
Croque Tartiflette: with sliced potatoes and Reblochon cheese
Croque Bolognese: with Bolognese (meat) sauce
Croque Senor: with tomato salsa
Croque Hawaiian: with a slice of pineapple

Croque Madame

Naturally I have decided to share with you the recipe, from none other than Laura Calder - from Food Network's French Food at Home. Who else could give a more authentic recipe than her. Try this out - so simple, so easy, so delicious. 

Croque Monsieur : Serves 1 
 
Ingredients
- 2 Slices baguette, brioche or any other type of "white" bread 
- 1 spoonful crème fraiche
- 1 spoonful Dijon mustard
- grated gruyere cheese or comté
- Ground black Pepper
- Paprika
- 1 Slice very thin ham baked or boiled
- Butter for frying  

Method 

- Cut the bread so that the two slices are still attached at the bottom, like a man’s wallet.
- Mix the crème fraîche and mustard together with paprika, and spread it generously on both insides of the "wallet". Season with pepper.
- Make a sandwich within a sandwich: scatter in a layer of grated cheese, lay the ham on top of it, and scatter more grated cheese on top of the ham. (Alternatively, stir the cheese into the cream and mustard mixture, spread on both sides of the bread with the ham in the middle.)
- Press the sandwich together with your hand. Fry in butter in a frying pan, a few minutes per side until it’s golden on the outside, and melting in the middle. Serve hot with a bit of salad.

photo credit: google images & laura calder

PIMENTON

Pimentón: Spanish & Mediterranean Fine Food is a new store on Mt. Pleasant in Toronto. I have recently noticed it while driving but today was the first time I checked it out and let me say it was so great! I lived in Spain for about four months and Spanish food and cooking have always been near to my heart - so this place just hit home. Pimentón is Spanish for "paprika" or "cayenne pepper." The store is a combination of "a fine prepared food store and a gourmet retail." (pimenton.ca) There is great prepared food, many different products of Spain and the Mediterranean, cooking classes, catering and take out meals.

The classes seem really interesting. They are hands on classes or demonstration classes. Here is an example of one of the classes they offer! Paella - probably the most associated dish with Spain. A delicious rice dish filled with vegetables and fresh seafood!

Paella Menu 
Learn about this, the most famous dish outside Spain and how to cook it properly.We will talk ingredients, techniques and utensils. As well, you will make a Catalunian specialty called Escalivada and learn how to make Turron ice cream from scratch. 

Their products include olive oils, flavoured oils, cheeses, charcuterie, condiments and olives. One of my favourite cheeses is manchego which I tried the first time I visited Spain and luckily they sell it here! And you know it will be good quality just by being in the store.

Pimentón writes that Manchego is "made with 100% manchega ewes milk, is an aged cheese. It can be found semi-cured to cured. It is made primarily in La Mancha. It is one of the most well known cheeses of Spain. It has been protected by its DOC appellation (Denomination of Origin and Quality) since 1984. Manchego cheese is sliced and served up as a Tapa, it is sometimes paired with membrillo or quince paste."

Their catering includes things like a "Tapas Party." A party in which you serve tapas, little Spanish appetizer type foods. They offer two different combination platters along with individual tapas choices. The "Iberian Platter" includes a selection of Spanish cheeses, Spanish Serrano Ham, Chorizo Ibérico, Salchichón Ibérico, olives and assorted fresh bread. Individual tapas includes chicken and Spanish serrano ham croquetas, chorizo tartlets, herb stuffed mushroom caps, and Galician tuna empanada.

For those of you Spain lovers I highly recommend making a stop at Pimetón and for those of you interested in learning more this is the place for you!

Pimentón

681 Mount Pleasant Road

Toronto  M4S 2N2 

647-343-4870

http://www.pimenton.ca

 photo credit: pimenton.ca & google images

ALL YOU NEED IS...CHEESE?

I love the ALL YOU NEED IS CHEESE campaign! I think the commercials are cute and funny, they are doing a great job in promoting Canadian cheese! The aim of the campaign is to get children involved in their meals so that they can develop healthy eating habits for a lifetime. Making cooking for kids fun, healthy and tasty! Such a great idea, and so necessary today in our world filled with fast, cheap, unhealthy food.

They are offering up great ideas for family meals - one's you can include your children in. Check out their website, they have some great recipe ideas and they highlight all of their cheeses - giving you a mini-lesson in what each one is! A CHEESE GLOSSARY!

START COOKING WITH CHEESE!

BRIE CHEESE

Who doesn't love brie cheese? Nothing better then the soft cow's cheese which when heated up just melts in your mouth. Brie usually comes in a wheel, or as a segment of the wheel. A "Brie Baker" which I found at Chapters is a great ceramic pot in which you can "bake your brie" in order to get that oozing cheese effect. A Brie Baker is a great kitchen tool to have, perfect for appetizers at a dinner party. My step-mom and godmother make warmed Brie wheels all the time, and I have to say, they are delicious. To use the Brie Baker, you would simply put a Brie wheel into the pot and follow the directions to heat it up. To add flavour or variety to the Brie, you can put any type of chutney on top (we often use apricot) or even dried cranberries work nicely. I'm sure the Brie Baker's are available from a variety of kitchen stores, but right now they are at Chapters, check them out!

on a FARM

Where else would you find a restaurant by the name of FARM but in Calgary, Alberta. From the minute I walked in and saw the wooden decor, a chalkboard filled with local food, food served on wooden boards and teacup plates for the bill, I knew I was in for a treat! This restaurant is the love child of Janice Beaton's Cheese Shop - a local hotspot in Calgary. The food at FARM is inspired by the province and showcases the produce of local farmers. The layout of FARM includes an open kitchen which according to them is the "heart and soul of the place." You feel right at home, just like being in you're own cozy kitchen. The plates are perfect for sharing, especially the charcuterie and cheese boards, with come with perfect pairings of dips and spreads. 

Visiting FARM is a must-do on any trip to Calgary. They are famous for  "Janice’s bubbling, mildly spicy mac n’ cheese" but I would also recommend ordering the house made tarragon mashed peas &  house made lemon ricotta with crostini. The combination of the mushy peas, and lemon ricotta with a crisp crostini is perfect! A great dish to start off the night! FARM's wine list is equally as impressive as their food, both will not let you down. Get on over to FARM and make a charcuterie board from their long list on meats and cheeses!

FARM

1006 17 Avenue Southwest
Calgary, Alberta
403-245-2276
www.farm-restaurant.com 

photo credit: farm-restaurant.com