New Year Dinner - Roasted Halibut with Tomato Curry Sauce and Cauliflower Rice Pilaf

Well the best plans to get lai....whoops....the best laid plans, I mean.  He he.  Well it is New Years Eve right?  We had reservations to hit my kid's favourite local haunt, The Big Ragu at St. Clair and Lansdown for dinner tonight but the poor Teen has been sick for a couple of days, so we had to cancel.  Enter Plan B......a fish dinner recommended by my brother-in-law Paul from the most recent Food & Drink magazine from the LCBO.  We'll give it a shot and let you know......

We also picked up the recommended wine pairings of:

2009 Cloudy Bay Sauvignon Blanc ($29.95...pricey I know)
2008 20 Bees Unoaked Chardonnay ($10.45)

Roasted Halibut with Tomato Curry Sauce (Serves 4)


2 tbsp vegetable or other neutral oil
2 tbsp mild Indian curry paste
1 tsp grated ginger
4 pieces halibut, 5-6 ounces each

Combine oil, curry paste and ginger in a bowl.  Place halibut in a glass or metal dish and brush curry paste mix all over.  Leave to sit for 30 min.

Curry Sauce  (Time:  Approx 30 min)

1 tbsp vegetable oil
1 cup chopped onions
1 tbsp chopped ginger
1 tbsp chopped garlic
2 tsp. ground coriander
2 tsp ground cumin
1/4 tsp. cayenne pepper (or more if you like it HOT)
1 can chopped tomatoes
1 cup chicken stock
1/2 cup coconut milk
1 to 2 tsp mango chutney (we went for the hot one)
1/4 cup chopped cilantro for garnish
salt and pepper to taste

Heat vegetable oil in a skillet over medium heat.  Add onions and cook until softened about 8 to 10 minutes.  Add ginger and garlic and continue to cook 1-2 more minutes.  Stir in coriander and cumin and cook for another minute.  Add cayenne, tomatoes and chicken stock and bring to a boil.  Reduce heat to low and simmer for 10 minutes.  Add coconut milk and chutney and simmer for 10 more minutes.  Taste and add more mango chutney if needed.   Let cool slightly and then puree sauce with immersion blender, then stir in chopped cilantro.  Set aside.

For Fish:

Preheat oven to 450 degrees.  Roast halibut for 10 to 15 minutes until cooked through.  To serve, spoon sauce in the centre of a serving plate, top with halibut and add Cauliflower Rice Pilaf on the side.

Cauliflower Rice Pilaf


2 tbsp vegetable oil
1 cup chopped onions
3 cups small cauliflower florets
1 tbsp chopped seeded green chili
1 tsp chopped garlic
2 cups basmati rice
1 cup coconut milk
1.5 cups water
1/2 tsp whole cloves
1 cinnamon stick
1/2 cup toasted sliced almonds
3 tbsp chopped mint

Heat oil in a pot over medium heat.  Add onions and saute for 2 minutes or until softened.  Add cauliflower and cook, stirring occasionally for 5 minutes or until lightly browned.  Stir in chili and garlic and saute for 1 minute then add rice and still well.  Add coconut milk, water, cloves, cinnamon stick, salt and pepper to taste.

Cover pot, turn heat to low and cook rice for 15 minutes until rice is cooked and liquid has been absorbed.  Remove from heat and let stand for 5 minutes to steam before serving.  Remove whole spices.  Sprinkle with almonds and mint before serving.

Happy New Year everyone!

Post-Xmas Dinner with the Family - Osso Bucco and Risotto Milanese

Hope everyone had a very happy Christmas and will have a very enjoyable New Year.  Tomorrow we begin another year and another decade....out with the old and in with the new and all that.  Anyone have New Year's resolutions?

I think mine will be to make more fish dishes in 2011.  I had amazing monkfish with fennel, tomato and black olives at Terroni on Wednesday night when we visited with Om's sister and family.  Makes me think that we have to get more creative about our fish cooking.  So many different varieties and so many interesting preparation methods.

However, in the meantime, meat is a must.  We had seafood on Christmas Eve, turkey for Christmas dinner, sandwiches of said turkey for a few days...then fish for me on the 29th, so when Om's sister and clan came over for dinner the day after Terroni, we decided we needed beef.  Well veal more accurately in the form of Osso Bucco.  Back to the St. Lawrence market again for antipasto and more veal shank.

Once again, I turn to Mario Batali for his recipe for Osso Bucco with Toasted Pinenut Gremolata served with Risotto Milanese.  What amazes me again and again with this dish is how incredibly simple ingredients meld and combine over the long slow cooking time to create an amazing dish that is tender, flavourful and beautiful.  What comes out of the oven after 3 hours of cooking tastes nothing like the base ingredients that go in.  Perfection.  There is no point in messing with it or adjusting this flavour or that.  And it is simple enough that after a few times, you can make it without the recipe.

Bravo Glen and Paul for a great dinner!  And Jane for the Brunello you brought over to pair with it.  Yum central.   Mario's recipe is easily doubled for a crowd, which we had.  Meal was enjoyed by all.

Osso Bucco with Toasted Pine Nut Gremolata

• 4-6 Veal Shanks, cut 3 inches thick (about 3 ½ to 4 pounds)
• Salt and Pepper
  6 tablespoons extra-virgin Olive Oil
  1 medium Carrot, chopped into ¼-inch-thick coins
  1 small Spanish Onion, chopped into ½-inch dice
  1 Celery stalk, chopped into ¼-inch slices
  2 tablespoons chopped fresh Thyme leaves
  2 cups Basic Tomato Sauce
  2 cups Chicken Stock
  2 cups dry White Wine (we used 2009 Gabbiano Pinot Grigio)
  1 recipe Risotto Milanese (recipe below)
  1 recipe Gremolata

Preheat oven to 375 degrees.

Season the shanks all over with salt and pepper. In a heavy -bottomed 6 to 8 quart casserole, heat the olive oil until smoking. Place the shanks in the pan and brown all over, turning to get every surface, 12 to 15 minutes. Remove the shanks and set aside. Reduce the heat to medium, add the carrot, onion, celery, and thyme leaves and cook, stirring regularly, until golden brown and slightly softened , 8 to 10 minutes. Add the tomato sauce, chicken stock, and wine and bring to a boil. Place shanks back into pan, making sure they are submerged at least halfway. If shanks are not covered halfway, add more stock. Cover the pan with tight-fitting lid or aluminum foil. Place in oven for 2 ½ to 3 hours and cook until meat is nearly falling off the bone.

Remove the casserole from the oven and let stand 10 minutes before serving with risotto Milanese and gremolata.

Risotto Milanese

1/4 cup extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1 teaspoon saffron threads
8 cups chicken stock, hot
1 1/2 cups arborio rice
1/2 cup white wine
4 tablespoons (1/2 stick) unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for sprinkling

In a 12- to 14-inch non-stick skillet, heat the olive oil over medium heat until almost smoking. Add the onion and cook until softened and translucent but not browned, 8 to 10 minutes.

Meanwhile add the saffron to the stock, stirring to infuse. Once the onions are translucent add the rice and stir with a wooden spoon until toasted and opaque, 3 to 4 minutes.

Add the wine to the toasting rice, and then add a 4 to 6-ounce ladle of the saffron-infused stock and cook, stirring, until it is absorbed. Continue adding the stock a ladle at a time, waiting until the liquid is absorbed before adding more. Cook until the rice is tender and creamy and yet still a little al dente, about 15 minutes. Stir in the butter and cheese until well mixed. Portion risotto into 4 warmed serving plates, serving with extra cheese.

Yield: 4-6 servings

Gremolata

Leaves from 1 bunch of flat-leaf parsley
1/2 cup pine nuts, toasted at 400°F. for 2 minutes
Zest of 1 lemon
Kosher salt and freshly ground black pepper

In a small bowl, combine the parsley leaves, pine nuts, lemon zest, and mix well by hand. Sprinkle with a little salt and pepper and set aside.

Asparagus and Leek Soup with Lemon and Dill

I hope everyone had a most excellent Christmas.  And if you don't celebrate Christmas, I hope you had a good weekend!  Despite my terrible knee injury resulting in lack of gym time, I made it through most of December relatively unscathed by all the trays of cookies, left overs from get-togethers, lunches, dinners and cocktails that are often associated with the holiday season.  That was until last week... more lunches, more dinners, beers, vodka shots and pickles at Pravda (ouch the next day!), fish feast on Christmas Eve, and turkey dinner with the family yesterday.

So I decided today I would officially end my holiday excess and try to get back on the healthy wagon.  That and the fact that the Boxing Day fairy brought us a brand- spanking new 8 piece set of 18/10 stainless steel pots from Curtis Stone's collection, so I was itching to make something in them.

Whatever happened to Curtis and his show "Take Home Chef?"  I kept hoping that one day he'd walk up to me in a grocery store and offer for me to take him home.  No woman in their right mind could turn down that kind of offer!  Sadly I don't think they ever filmed THC episodes in Toronto, so I have to make do with his beautiful pots, luscious 2-sided flippable bamboo cuttingboard (Hmmm technically aren't all cutting boards flippable? Damn - not only is he good looking he is smart and made me need something I already had) and my shining spoon rest that looks rather like a stainless-steel high heeled shoe.

But I digress....as usual....today Om is watching what seems like an endless stream of football.  At least football mercifully ends in January (doesn't it?) unlike hockey in Canada with actually runs from September to June!  I just don't get that, but anyway....as I said Om is watching football so I am at the computer and in the fridge looking for something to make.  A full fridge gives me lots of options but I am also thinking detox!  So I go for asparagus and leeks.

Asparagus is very high in folate, which is essential to a healthy cardiovascular system.  It is also a good source of potassium and is a natural diuretic, so it is good to treat that bloated, post-holiday feeling.  And it makes your pee smell funny, a fact which my kids find endlessly entertaining.  Leeks also have diuretic properties along with a few other qualities to help food "move along" through your digestive system.

Asparagus and Leek Soup with Lemon and Dill

1 really big leek, white and pale green part only, washed very well
1 garlic clove, minced
2 tablespoons unsalted butter
1 pound asparagus, trimmed and cut into 1-inch pieces
2 cups low-sodium chicken broth or vegetable stock
1/4 piece preserved lemon, pulp and skin, finely chopped (you could throw in a tablespoon of zest instead)
2 tbsp. fresh dill, chopped (more if you like it)
1/2 cup low fat or fat free sour cream

Slice leek in half and run under cold water to ensure you remove all the dirt that might accumulate in the tops of the leeks, otherwise you might end up with a gritty soup.  Slice the leek thinly into strips (half rounds really).

In a beautiful new Curtis Stone saucepan add the butter and cook the leeks over medium heat, stirring, until softened.  Add the asparagus, the broth, and simmer the mixture, covered, for 15 minutes, or until the asparagus is very tender.  Reserve some of the asparagus tips for serving.  Purée the mixture in a blender until it is very smooth, whisk in the sour cream and salt and pepper to taste. Warm the soup over moderately low heat until it is heated through, but do not let it boil.


To serve, top with more dill, asparagus tips and maybe a large goat cheese topped crouton, and serve.

Mashed Potatoes with Pancetta and Leeks

For special occasions, such as Christmas, regular boring mashed potatoes will not do.  This recipe is one I have been making for years and years and is and excellent side dish with anything from turkey to rack of lamb.

Mashed Potatoes with Pancetta and Leeks

6-8 Yukon Gold potatoes (about1 per person), peeled and quartered

1/2 cup milk (or cream if you are so inclined)

2 tbsp butter
200 grams sliced pancetta* or 3 bacon slices, chopped
3 tablespoons extra-virgin olive oil
2 cups chopped leeks (white and pale green parts only)

1 tsp fresh thyme

Cook potatoes in pot of boiling salted water until tender, about 20- 30 minutes.

Meanwhile, sauté pancetta in large skillet over medium heat until crisp, 10 minutes. Transfer pancetta to small bowl. Add 1 tablespoon oil to same skillet. Reduce heat to medium-low. Add leeks and thyme; sauté until leeks are tender and have some nice colour, about 10 minutes.

Drain potatoes. Mash until smooth or press through a ricer for super smooth tatties.  Stir in milk and butter.  Then add warm pancetta and leeks. Season with salt and pepper. 

(Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm over low heat before serving.)

Feast of 3 of Fishes

Yesterday morning we headed to the St. Lawrence Market and there we made the decisions regarding our pre and post Xmas dinners.  The Xmas dinner was already decided last weekend - turkey.  However we were yet to come to a decision regarding Xmas Eve and for our family dinner with Om's sister and family next week.  

The St. Lawrence Market is both a blessing and a curse for me.  It is a blessing in the sense that the beautiful products sold there always inspire me to make the best use of the fabulous fresh meat and produce I buy there.  But it is also a curse because I come out of there broke.  Today we picked up 18 month old proscuitto di Parma and pancetta from Gustavson's, a bunch of cheeses, veal shanks for Osso Bucco, giant scallops, calamari, fresh spaghetti, pasta clams, purple, yellow and orange carrots and brussel sprouts.  Cha-ching!

I did think about doing a Feast of the Seven Fishes type thing but with only 4 of us tonight, it seemed a bit excessive.  So we'll do a Half Feast of the Seven Fishes and round down - 3 kinds of fish LOL.  And then we need Xmas movies....probably The Christmas Carol...Scrooged....Elf maybe.  Its a Wonderful Life.  And it is.

The spaghetti recipe is, of course, from Mario Batali, the my most revered Italian chef.  I bow at his awesomeness, and pray to the cooking gods to visit his mecca for food enthusiasts in New York, Eataly.  I won't even bother to try to touch Mario's recipe. No point in messing with perfection. Ok...I will....cut back on the red pepper as he uses a LOT.  LOL.  And the tomatoes should be San Marzano - it really does make a difference.

Menu tonight is:
Scallops Wrapped in Bacon
Calamari Stuffed with Crab and Shrimp
Spaghetti con le Vongole (with Clams)

Mario's Batali's Spaghetti Con le Vongole

3 tablespoons kosher or coarse sea salt
1 pound spaghetti
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
2 lbs pasta clams, scrubbed
1/2 to 1 tablespoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).

Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.


Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

Happy eating and Happy Christmas!

Ben-Inspired Electric Cranberry Sauce

Today's first recipe is a shout out to Ben - a fellow food blogger - at Kissing the Cook.  Ben does some fun things and seems like a fun guy.  I wanted to do something a bit different this year than my usual homemade cranberry sauce which usually has ginger and port as supporting ingredients.  Ben's recipe called for brandy, apricots and apples.

http://kissthecook-ben.blogspot.com/2010/12/electric-cranberry-sauce-with-apples.html

Apricots I have on hand, having just made a fantastic tagine last weekend, but brandy....no....uh...apples....no. So I swapped it out the brandy for rum.  For me, good rum doesn't necessarily mean aged for a certain time or in a certain way, it just means it tasted like what I had in Belize earlier this year.  I am not really a rum drinker, and don't really even like Jamaican rums, however, since I was in Belize in April I have been searching for a rum that comes as close as possible to the glorious nectar they produce there since we don't get much in the way of Belizian imports in Toronto.  In this case, 5 yr old El Dorado Demerara from Guyana.  Yes, I said Guyana.  The closest we have come to Belizian rum though is Ron Abuelo Anejo Reserva Especial from Panama.

Ben-Inspired Electric Cranberry Sauce


1/2 cup dried apricots, chopped
1/3 cup rum
1 bag cranberries
Juice and zest of one orange
1/2 cup sugar
1/4 tsp salt/1/2 tsp cinnamon
1/2 tsp nutmeg

Soak chopped apricots in rum while you prepare the other ingredients. Combine 2 cups of cranberries the juice and zest of one orange, 1/2 cup of sugar, ¼ teaspoon of salt, ½ teaspoon of cinnamon, and ½ teaspoon of nutmeg in a saucepan. Heat it to boiling, then reduce it to a simmer until the cranberries are tender and start to burst, about 10 minutes, stirring occasionally.

Combine 1 tablespoon of cornstarch and 1 tablespoon of water, and mix into the cranberry mixture, cooking until thickened. Add the apricots, including the brandy, and heat until cooked through and the smell of alcohol subsides, about 3 minutes. If necessary, add additional sugar to taste. (I've found adding another 3 tablespoons works for me, but you may like more or less.).

Moroccan Spiced Quinoa with Lentils and Raisins and Preserved Lemons

Not sure why I seem to have a thing about Moroccan inspired food the past few days, but I do.  I'll just accept it, try to satisfy it, and then move on to the next obsession.  Today is quinoa and preserved lemons for some reason.

One of my goals when I started this blog back in September (in an attempt to clear out my pantry and freezers) was to make recipes using all the interesting things I had bought over time but never made.  Things like quinoa, bulgar, barley, pearled couscous (yuck)...the list goes on.  So to get myself started back down the road of cooking and experimenting, I decided to work on a side-dish involving qunioa.

The below is my take on a prepared frozen entree made by the President's Choice.  In Canada, they definitely set the bar as far as I am concerned for creative grocery products, and excel in prepared frozen foods.  Just heat and serve basically.  And again, I apologize for my lack of skills in photography.  I've asked Santa to send me a food stylist for Xmas.  We'll see if I've been naughty or nice I guess this time next week.

Moroccan Spiced Quinoa with Lentils and Golden Raisins

1 cup quinoa
1.5 cups vegetable or chicken stock
3/4 cup lentils, cooked.

1/2 teaspoon salt (optional)
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/2 cup golden raisins
1 large red bell pepper, cut into 1/2-inch cubes (about 2 cups)
1 large carrot, peeled, quartered lengthwise, thinly sliced crosswise
2 teaspoons finely grated lemon peel
1/4 cup fresh lemon juice

For quinoa:

Soak the quinoa for 15 min in a pot. Soaking helps quinoa to cook evenly, and loosens up the outer coating of saponin, which can give a bitter taste if not removed. Once soaked, rinse under cold running water using a fine mesh strainer. Drain well and return to pot. Add chicken or vegetable stock to pot, along with ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin. Bring to a boil, cover with a tight fitting lid, and turn the heat down to simmer for 15-20 minutes. Half way through cooking scatter raisins, red pepper, and lentils over quinoa and continue to cook. Remove quinoa mix from heat and allow to sit five minutes with the lid on then fluff quinoa gently with a fork. Let cool slightly, then transfer to large bowl. Add lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to quinoa; toss to coat. Season to taste with salt and pepper.  Stir 1/2 cup chopped cilantro into quinoa before serving.

Paula Wolfert's 7 Day Preserved Lemons

Preserved lemons are an integral part of Moroccan cuisine.  Preserved lemons are basically lemons that have been pickled in salt and their own juices.  The peel, pulp, and juice squeezed from the lemons can all be used in dishes such as tagines, soups and stews.  I even had them recently in a salad dressing at an upscale (and definitely not Moroccan) restaurant in Toronto called Bymark, and I 've seen them used in cocktail recipes also. Such versatility has me curious, so I figured why not try it out.

I've never made preserved lemons before but - again - it is one of those things that I've been meaning to make for years. So I am using a recipe from Epicurious created by Paula Wolfert.  No alterations - shocking, I know.

If you are going to make preserved lemons, you need to plan ahead as they require time to "mature" on your counter top for a period of time, and I've seen times that span from 5 to 7 days to a few months.  

Meyer lemons are apparently the best to use as they have thin skins and are extremely juicy.  Sadly my local grocer did not have Meyer lemons nor even organic ones, so I am using regular run of the mill lemons this time.  We shall see!

Thanks to Kevin at Closet Cooking for sharing his experience as a first time preserver of lemons.  The tip he gleaned from his research into the recipe was that you could tell the lemons were ready when the pith was no longer white.  I'll have to keep an eye for that.

Ingredients:

6 lemons
2/3 cup kosher salt
1 to 1 1/2 cups fresh lemon juice (from 5 to 6 additional lemons)
2 tablespoons olive oil

Dry lemons well and cut each into 8 wedges, cutting off any protruding stems or bumps. In a bowl toss wedges with salt and transfer to a glass jar (about 6-cup capacity).  Ideally, you want the lemons to be packed very tightly. Compress the lemons as you add them to the jar to release their juices.  Add lemon juice and cover jar with a tight-fitting glass lid or plastic-coated lid. Let lemons stand at room temperature 7 days, shaking jar each day to redistribute salt and juice. Add oil to cover lemons and store, covered and chilled, up to 6 months.

Chicken Tagine with Apricots and Almonds

'Tis the season to be busy!  After all the cooking and blogging that was happening for the past month in preparation for my Xmas party, I decided that I needed to take a bit of a break from the kitchen and computer.  That and the fact that I have been caught up the endless stream of Xmas parties and lunches and dinners that accompany that has resulted in a lack of creative cooking on my part and thus my negligence in posting anything recently...sorry about that.  But now I am back, and I have a list of recipes that I want to explore and cool ideas to share.

For some reason this weekend, I feel like a tagine.  Well not literally!  I feel like EATING tagine more accurately.  For those not familiar, tagine is the name for an earthenwear North African cooking vessel that has a conical lid, as well as, and the description for the type of dish cooked in a tagine.  Unfortunately, I don't have an actual tagine, so I will just substitute a my beautiful enamel Mario Batali pot until I get one....hint hint....Xmas is coming.....or I'll wait until my trip to Pennsylvania in the spring to hit the Le Creuset outlet for one.  Hey Glen...oops...Om says we may have enough Amex points for one....cool...!

As usual, I read a bunch of recipes, take what I like, simplify or eliminate what I don't and the end result is what I share with you.  Usually that involves reducing the amount of oil or butter in a recipe, probably upping the amount of fresh herbs nnd vegetables and then eliminating complicated cooking steps that just don't really add to the dish in my mind.  In today's case, I had a package of butternut squash in the fridge that was on the verge going to go off so I tossed the good pieces in for added oomph.  I`ll serve this over some basic couscous....very simple but very tasty.  

Chicken Tagine with Apricots and Almonds

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon turmeric

1/2 teaspoon black pepper

1 1/4 teaspoons salt

3 tablespoons 

1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded (I used boneless chicken thighs)

1 tablespoon unsalted butter

1 medium red onion, halved, then sliced 1/4 inch thick

4 garlic cloves, finely chopped

1/3 c fresh cilantro, chopped

1/3 c fresh flat-leaf parsley, chopped

1 1/2 cups chicken stock

2 tablespoons mild honey or agave nectar

1/2 cup dried apricots, separated into halves

1/3 cup sliced almonds

Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown chicken, in batches if necesary, turning over once, 8 to 12 minutes. Remember not to overcrowd the chicken in the pan while browning or you will lose the heat necessary to get a good brown.

Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and continue to cook, stirring occasionally.  Add apricots, agave or honey, cilantro and parsley to tagine along with 11/2 cups stock.  I tossed in the butternut squash at this point.  Reduce heat and simmer, covered, 30 minutes.

Serve atop some glorious couscous and garnish with more cilantro and sliced almonds.  If you desire a thicker tagine sauce, you could dissolve 1 to 2 tsp flour in some water and thickent it slightly.  Enjoy.  I did.

We enjoyed this with a fantastic find at the LCBO - a beautiful and fragrent 2008 Reserve Anne Boecklin Gewurztraminer from Alsace.  Those that know me well know my love of all wine Alsatian and in particular a Gewurtz from a good house.  Wines from Alsace are one of the best values out there - you can get a Grand Cru from an exceptional house for probably $30 Cdn.  A decent wine will run you between $15-$20, which for Grand Cru is an amazing deal.  Try finding a Grand Cru from any other part of France that doesn't cost you less than $80.  Hard to come by.

This one exhibits all the signature tastes and smells of a classic Alsatian Gewurtz.   Hmmmm. this amazing full-bodied Gewurtz bursts on your palette with apple, pear, and a touch of lychee. Everything is in perfect balance and the wine culminates with a lingering, sweetly fruity finish. Give this a whirl with, or simply sip and enjoy.  Perfect with Thai or Moroccan inspired food.

Final Menu for Today's Party

Well it is almost 1 p.m. on party day and my guests will be starting to arrive around 5 p.m.  Everything that can be prepped ahead has been (more or less) or and definitely will be by the time everyone gets here.  Here's the spread:


Appetizers:

Trio of Hummous:  Edamame Wasabi, Carmelized Onion and Roasted Beet
Crostini: Butternut Squash with Sage and Indian Spiced Cauliflower
Cheese Tray:  Bleu Benedictine, Oka, La Belle Riviere, Lady Laurier, L'Eveanjules, Double Cream Brie
Avocado Stuffed Cherry Tomatoes
Ham and Cheddar Stuffed Mini-Baked Potatoes
Smoked Salmon with Capers, Dill and Mustard Sauce

Hot Dishes:

Jerk Shrimp and Jerk Chicken Skewers with Pineapple Mango Salsa
Thai Red Curry Chili
Pulled Pork Sliders with Blue Cheese Coleslaw

Kids Menu by Chef T-Rex:
Cranberry Coke Meatballs
Panko Crusted Chicken Fingers with Plumb Sauce
Flatbread Pizzas with Cheese and Pepperoni

Desserts:


???  I guess we'll see what everyone brings!  I am off the hook for this one.

Recipe Test: Thai Chili - Vegetarian Version and one for Carnies

Just to clarify...a carnie is a carnivore, not a "carnie" as in one who travels with carnivals.  I don't think I'd ever find myself cooking for THAT audience for some reason!?!   But you never know with me. :-)

When I first picked up my new copy of Clean Eating from the mailbox this recipe was on the cover, and it hooked me right away - looked beautiful and lush.   The original version in Clean Eating was vegetarian and called for bulgur but amazingly I couldn't find it in any of the supermarkets I went to yesterday or today, so I opted for ground turkey.  I think it would be good either way.

The only thing that surprised me about this recipe is that there is neither lime juice nor zest, and no call for fish sauce?  I don't think I've made a Thai recipe EVER that doesn't call for both of those ingredients, along with a few other staples like ginger?  Odd.  But in the end this tastes quite nice, looks pretty and will be a nice "main" type dish to round out my party dishes as it seems to double and triple very easily.  Once I find bulgur I'll have to try it that way too.

Thai Chili

1-2 tsp red curry paste (more if you want it - I wanted it)
1/2 cup uncooked bulgar or 500 grams lean ground turkey or chicken
1/2 medium sweet potato, peeled and cubed (make the cubes small)
1 medium green pepper, chopped
2 cups cooked beans (I used half white kidney and half black beans)
1/2 can light coconut milk (ok...I ended up using the entire can)
2 jars tomato puree or passata
2 green onions, thinly sliced, white parts only
salt and pepper to taste

I will add:

2-4 kafir lime leaves
1/2 cup cilantro, chopped
Zest and juice of one lime
1-2 tsp fish sauce (I prefer 3 Crab Brand from Vietnam as per my Thai cooking teacher Don)

Vegetarian Version:

Also use 1 carton vegetable stock

In a large pot, add curry paste and a bit of oil and cook slightly, adding a bit of stock to thin out.  Add remaining broth, bulgur, kafir limes, weet potato and bell pepper over medium heat and bring to a slow boil.  Cover tightly, reduce heat to medium low and cook for 10 minutes.  Add beans, coconut milk and tomato puree and cook for a further 10 minutes or so.  Stir in scallions, fish sauce and lime zest and juice.  Sprinkle with cilantro and serve immediately.

For meat based:

In a large pot, brown turkey or chicken breaking the meat up.  I find my trusty balloon whisk a great tool for doing this.  Once cooked add, curry paste, green pepper, sweet potato, kafir lime leaves,beans, tomato puree and coconut milk.  Cook on medium low for about half an hour or until the sauce turns a darker red.  Stir in scallions, fish sauce and lime zest and juice.  Sprinkle with cilantro, green onions and serve immediately.

'80s Nirvana and Indian Spiced Cauliflower Spread

Wow!!! 1st Wave on Sirius radio is killing it this morning!  Violent Femmes - Gone Daddy Gone, INXS - Suicide Blonde, David Bowie - Rebel Rebel, Simple Minds - All The Things She Said, Flock of Seagulls - Wishing, The Cure - In Between Days, Elvis Costello, XTC, Squeeze....it goes on. Definitely need some Talking Heads (oh...just got some), Clash (ok...London Calling now...excellent), maybe a little Rebel Yell from Bill-eh Idol. '80s nirvana! Hey...now some Nirvana would also be great but that is a different radio channel.  Wish I could stream for 'ya!  I like their handle of being "classic alternative".  It's just the music of my high school and university days to me.  So many great concerts, memories and friends.

Wow again - now its Ready, Steady, Go from Generation X! Well that is Billy Idol so I kind of got my wish. Apparently Bill-eh is currently working on his biography. That would be a pretty interesting tale. Speaking of which, I watched The Runaways yesterday afternoon. Holy cow! Kudos to Dakota Fanning! She is amazing as Cherie Currie. And Kirsten Stewart - who knew she could actually act and not just stand around looking wistful, longing for Edward. Not a film to watch with the kiddies, but such an intense portrait of the drug influenced rock culture of the 70s, and full of Bowie and Iggy tunes and great, gritty performances.

Anyway....1st Wave is perfect cooking music for me. Back to the business of cooking.....

This one is courtesy of my fellow food enthused friend Anth (I really don't like the term "food obsessed" so I've opted for the much less psychotic and stalkerish sounding "food enthused"). I've never gotten recipes from Oprah's website before, but I may have to change my mind after trying Diane Morgan's twists on traditionally fatty dips. I was looking for another vegetable based crostini recipe to accompany the Roasted Butternut Squash with Sage ones that I will make tomorrow.  And I bet this will be good also if I melted blue cheese on top.  Everything really is better with blue cheese.

Check these out! Smokey Black Bean Dip, Blood Orange and Avocado Salsa with Pomegranate Seeds, Amber Ale Cheddar Cheese Spread and this beauty.....

http://www.oprah.com/food/New-Lighter-Versions-of-Classic-Party-Dips

Just because I can't NOT alter a recipe, I am going to roast the cauliflower rather than steam it, and add in a teaspoon of cumin seeds for added oomph.  I've also decreased the amount of yogurt called for to 1/2 cup because I found that even with that amount, the yogurt taste was becoming a bit dominant over the subtle spice the recipe calls for.  I will serve this either on toasted mini-pitas or if I can find the papadum chips like we get in Little India.

Indian-Spiced Cauliflower Spread

1 head cauliflower (about 1 1/2 pounds), broken into small florets
1 3/4 tsp. coarse salt , divided
1 tbsp. + 1 tsp. canola or grapeseed oil
1 tsp. black mustard seeds 

1 tsp. cumin seeds
1 medium yellow onion , finely diced
2  tsp. curry powder 

1/4 tsp. fresh ginger or ginger puree

1/2 tsp. fresh green chili chutney (added as much for flavour as for a bit of heat)

1 tsp. agave nectar (thanks again Gwenie and GOOP!)
1/2 cup plain, low-fat yogurt
1/3 cup chopped cilantro
1/4 tsp. nutmeg
1/4 tsp. freshly ground black pepper

Directions

Preheat oven to 425 degrees.  Toss cauliflower and onion with 1/4 teaspoon salt and oil. Cook uncovered until cauliflower is soft and browing, about 40 minutes.

In a small sauté pan over medium heat, warm oil and coat pan. Add mustard and cumin seeds, cover, and cook until seeds stop popping, about 30 seconds. Add curry powder, cumin, ginger, and agave nectar, and cook until fragrant.

In a food processor, combine about half the cauliflower with the yogurt and spice mix.  Puree until smooth. Mash remaining cauliflower (you want to retain some texture and not have it completely smooth) and add to food processor and pulse to combine until desired texture is reached.  Spoon in a bowl and fold in chopped cilantro.  

I will serve this warm a top toasted mini-pita breads or naan bread which I will cut up into squares.  Pictures to be added after tomorrow.