SANGRIA

Drink of the week: SANGRIA.

A Spanish classic perfect for patio drinks and cooling off in the summer heat. A great drink to serve at parties, at the lake or backyard BBQs.

Sangria is kind of like a punch. It consists of red wine (generally from the region of La Rioja, Spain), chopped fresh fruit, a sweetener (honey, sugar, simple syrup), brandy or triple sec, soda and ice. It can also be made with white whine for those of you who aren't big red drinkers...and generally I am not, but Sangria just works!

Vineyards in La Rioja, Spain

When I was living in Spain, I took a cooking course with a famous Spanish chef. On one of our cooking nights we whipped up some Sangria to accompany our meal. It is so simple and so Spanish! Later in the year when I was in Seville my friend Lindsay and I cooled off from the southern heat by relaxing on a patio drinking fresh Sangria.

Give this drink a whirl this summer! It will not disappoint!

Bobby Flay's Red Wine Sangria

Ingredients:

- 2 bottles red Spanish table wine (from La Rioja if possible)
- 1 cup brandy
- 1/2 cup triple sec
- 1 cup orange juice
- 1 cup pomegranate juice
- 1/2 simple syrup (equal parts sugar and water, heated until sugar dissolves, cooled)
- orange slices
- apple slices
- blackberries
- pomegranate seeds

Directions:

- Mix all ingredients together and let stand in a tightly sealed container or pitcher preferably for 24 hours before serving.
- Served chilled with a cup of ice


photo credits: my images

SUMMERLICIOUS 2010

Only one week left Torontonians! Summerlicious ends on Sunday! Get out to the restaurants and support our culinary world!

Choose from an array of restaurants at http://www.toronto.ca/special_events/summerlicious/2010/index.htm

Get eating and have fun!

THE GEOMETRY OF PASTA

Pasta, pasta, pasta!

Pasta is a dish that has become a worldwide sensation - different shapes, different sauces, different methods of preparation. This book, THE GEOMETRY OF PASTA teaches you to match pasta with sauce. It explains how pasta "teams up" with sauce to "maximize taste and texture and to turn you from an average into a great pasta cook." (book)

There are said to be over 300 different shapes of pasta - each with their own history and story to tell. This multitude of shapes have evolved alongside flavours of local ingredients and with the proper pairing can make any dish exquisite. Each shape of pasta is accompanied by a fabulously elegant and crisp black and white drawing.

The book pairs together over 100 authentic recipes by chef Jacob Kenedy and designs by Caz Hildebrand. The pair reveal the secret to the science, history and philosophy from Italy's best known product - fresh and delicious pasta.

'The Geometry of Pasta is exactly what I would expect it to be: stylish, greed-inducing, knowledgeable and witty; an instant classic.' Nigella Lawson

 `The Geometry of Pasta is the most stylish, and delicious, foodie publication of the year.'  GQ Magazine

Buy online here at AMAZON! 

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

HERBS DE PROVENCE

The lovely and fragrant Herbs de Provence (or Provencal herbs in English) is a traditional blend of aromatic herbs that flourish in the hills of Southern Frnace during those hout summer month. Herbs de Provence are used abundantly when fresh in France but is just as lovely dried. Some of the herbs typically used in this mixture include bay leaf, thyme, fennel, rosemary, chervil, oregano, summer savory, tarragon, mint and marjoram. Depending on who is making the concontion people often choose to add orange zest or lavender – even though they are less traditional.

This herb blend is a perfect addition for any dish from the Mediterranean region – especially when mixed with olive oil. The mix of olive oil and Herbs de Provence can be used for a slew of foods; chicken, fish, tomatoes, potatoes, pizza sauce, kabobs, salad seasonings, sauces, cheeses and soups. Throw some on some tomatoes with a drizzle of olive oil, salt and pepper and roast for 25 minutes. SCRUMPTIOUS!

Herbs de Provence is often sold dry, in traditional terracotta jars, which makes it even more charming! A perfect gift and a very effective storage container.

Test out this lovely mix of herbs. Anything you roast from now on will be magical!

Herbs de Provence
Ingredients::
- 1 tablespoon thyme
- 1 tablespoon chervil
- 1 tablespoon rosemary
- 1 tablespoon summer savory
- 1 teaspoon lavender
- 1 teaspoon tarragon
- 1 teaspoon marjoram
- 1/2 teaspoon oregano
- 1/2 teaspoon mint
- 2 powdered or chopped bay leaves

Preparation:
-Mix together all of the ingredients and store in a tightly sealed container.
- Makes about 1/3 cup herb mix


Herbs de Provence Chicken
Ingredients:
-2 pounds boneless chicken, trimmed of any fat
-1/4 cup flour
-1/2 tsp. paprika
-3 tbsp. olive oil
-3 cloves of garlic, minced
-2 cups wine
-1 tbsp. Herbes de Provence
-fresh rosemary, basil, parsley (optional)
-black pepper and salt

Preparation:
- Mix the flour and paprika.
- Roll the chicken breasts in the flour mixture.
- Heat olive oil in a large pot, browning it in small enough batches so that the meat browns nicely.
- Remove meat, and saute the garlic.
- Add the wine and scrape the brown bits from the bottom of the pot, stir, and cook on high until a sauce forms.
- Turn down heat to a low simmer, add the chicken back to the pot. Sprinkle with the herbes de Provence, salt, pepper and minced fresh herbs if desired.
- Bake at 300F. for 2 1/2 hours, or until the chicken is quite tender. Serve with a rice or potato dish.

ARUGULA

Eruc sativa or as we know rocket/arugula/rugula/rucola is an edible plant used in daily in cooking around the world today! Arugula is a lovely leafy vegetable mainly used for making salads. Arugula has been grown in the Mediterranean area since Roman times and is actually considered an aphrodisiac (oh la la!). It grown across the world especially in Veneto, Italy. Arugula is a delicious leaf with a rich and peppery taste. Quite strong flavouring for a leafy green. Arugula is mainly used in salads but can be cooked as a vegetable, used in pasta, pizza or meat dishes and turned into a yummy pesto. Arugula is low in calories (woohoo!) and high in vitamin A and C.

Let me share a few recipes with you highlighting all that arugula has too offer! Try mixing up your typical salad greens and throw a handful of arugula in for some contrast and flavour!

My personal favourite way to enjoy arugula - is a simple "rocket" (as the brits say) salad! I first fell in love with this salad years ago while in London, England visiting family. This was the salad at the local pub. I had never tried arugula before, but after tasting the peppery arugula I was hooked. This is truly the best way to eat arugula. Simple, fresh, delicious.

Rocket Salad

Ingredients: For Two

- 2 large handfuls arugula
- Freshly shaved Parmesan cheese
- Salt and Pepper
- Good quality extra virgin olive oil

Directions:
Simply toss arugula in a few tablespoons of extra virgin olive oil. Season with some salt and pepper and top with shaved Parmesan!

Chuck Hughes' Arugula Pesto

Ingredients:

- 1/2 cup grated Romano or Parmesan cheese
- 1/2 cup walnuts, coarsely chopped
- 1 clove garlic
- 2 big handfuls of packed arugula leaves
- a drizzle of olive oil
- salt and pepper

Directions:

- Grate your cheese.
- Pop all ingredients in a food processor or blender and while it’s running drizzle in about ½ cup good olive oil. This will be used to garnish your Chorizo pieces. Season to taste with S&P. If too thick you can thin out with a bit of water.

Chuck's arugula pesto tops off a piece of fried chorizo sausage!

photo credit: google images & foodnetwork.ca

GELATO UNIVERSITY

You actually will not even believe this when I tell you. And how fitting that I just found this considering I just blogged about Gelato.

There is legitimately a place called GELATO UNIVERSITY in Bologna, Italy. A true place for gelato aficionados to come and study the art of making it. Luciano Ferrari is the brains behind this operation, and the institute is founded by Carpigiani gelato equipment. The institute was founded in 2001, and offers more than 300 courses from September to July including an eight week English beginner session. Its $1000 for the courses, but over 3,000 students have attended this year.

At Gelato University you make about 20 different flavours during the week, at one of their 18 gelato making stations. In lectures you learn about the importance of butter-fat-to-sugar ration in order to make a velvety texture. The curriculum consists of six courses, three days each. Ferrari is a gelatiere or a “frozen dessert technologist,” and has even insisted his students taste his creative Parmesan cheese gelato. Not his best however! What an interesting concept for a school. But in this health conscious world, people are interested in learning about healthier options, which gelato definitely is (with less air and less butter-fat). How many students can say that their professor is wearing a navy blue apron and white gloves, and whose core subjects are “lemon-cream, pistachio and chocolate.”

photo credit: theglobeandmail.com & gelato university

FOOD REVOLUTION IS REAL

Watch this video and see how Jamie's Revolution is spreading. People believe in the revolution and in Jamie, you can too! Come on America, join in and sign the petition!

FOOD REVOLUTION EMMY

Congrats to Jamie Oliver and his amazing team! His ABC show FOOD REVOLUTION has been nominated for an EMMY! Wow! So great, finally people are tuning in and listening to what Jamie-O has to say! I am so happy people are finally catching on to his great ideas and his need to help make the world eat well. It is so great as someone who loves food, and wants people to enjoy food and eat well to see someone like Jamie Oliver do this. He is dedicating so much time and money into "it." It's so impressive that one man has such a goal to better millions of people. It's truly amazing.

This is just the beginning - The Food Revolution is Real! Keep up the great work!

Sign the petition and help Jamie Oliver revolutionize food and the way we eat:

http://www.jamieoliver.com/campaigns/jamies-food-revolution

photo credit: google images

AUBERGINE

For years I have been going to Stratford to see the plays performed at the Festival Theatre. We usually stay at our favourite place Aubergine (unless it's fully booked, because it IS the best place in town). Aubergine is a wonderful bed&breakfast and Kathy, the proprietor is one of the best chefs I know. Breakfast at Kathy's b&b is always something, whether it be freshly baked croissants or wonderfully poached eggs.

I was at Aubergine about 3 weeks ago, and breakfast that morning was one that I have never had, but it was probably the best yet! Poached eggs with roasted cherry tomatoes and red pimento peppers. Just scrumptious! I love eggs for breakfast, but this just took normal scrambled or poached eggs to a whole new level. The tomatoes are roasted in salt, pepper and herbes de provence. The peppers are lovingly sauteed and flavourful. And the eggs were poached perfectly, runny and all! Let me share this amazing recipe with you - because this is a breakfast dish not to miss. Perfect for Sunday morning brunch, or when you really want to dazzle some guests!
 

Ingredients: Serves 4

- 1/2 red pepper (pimento peppers are great - but harder to find)
- 5 tbsp olive oil
- 1 tbsp butter
- salt
- pepper
- a few hot pepper flakes
- one pint cherry or grape tomatoes
- 1 tbsp herbes de provence
- eggs (1 or 2 per person)

Directions:

- Cut the red pepper into this strips. Pan fry low in 2 tbsp olive oil and 1 tbsp butter.
- Season with salt, pepper and a few hot pepper flakes.
- Fry until slightly limp (not brown though) - keep warm
- Toss pint of tomatoes in remaining olive oil - transfer to an oven proof dish.
- Season with salt, pepper and herbes de provence.
- Bake at 300 for 30-40 minutes (or they are even better at 250 for one hour)
- Poach the eggs. Bring a generous amount of water to a boil in a large sauce pan with high sides and a tight fitting lid.
- Add a tablespoon of white vinegar. Turn off the heat.
- Break each egg into a small bowl or saucer and gently slide the egg into the water, just below the surface.
- Cover and let the eggs stand for a minute or so, then bring back to a gentle boil, turn the heat off again and let the eggs stand for 3 minutes (for runny yolks) and 5 minutes (for set yolks).
- Remove with a slotted spoon and drain carefully on paper towels before serving.
- Arrange poached eggs, surround with tomatoes, and decorate with pepper strips

BON APPETIT!

Aubergine

67 Brunswick Street

Stratford, Ontario

N5A 3L9

519-275-2170

www.aubergine.ca

photo credit: aubergine.ca & kathy