Party Favours

Well, the PC seems to be "mostly" up and running. It certainly isn't without its frustrations, but at least I can post a little something...

That time of year is upon us once again; and with the holiday season comes the joy of entertaining. I know it may seem like sarcasm when I say that, but I genuinely enjoy the fun and challenge to create something different with each new gathering. Of course, I don't always hit a winning run, but occasionally I stumble across an idea that seems to garner a few positive comments; sometimes with the reward of a friendly recipe exchange. And so, in the spirit of the party, I thought I would share a couple of recent appetizer ideas with you, in the hopes that perhaps you might be willing to share a few in return...one can never have too many recipes in their cabinet.

Hope you enjoy!

Caesar Salad Spears

What You Need:

Belgian Endives - I find that one endive will serve up 8-10 decent sized appetizer portions.
4 slices of thick cut bacon or pancetta
Freshly grated Parmesan cheese
Croutons*
Cesar salad dressing*

This really couldn't be easier and seems to yield a happy result from guests.

Cut the bacon into to small pieces and fry until crispy.

Chop the end of the endive and separate the Spears until you reach the heart. Place two to three croutons, some crumbled bacon and shredded Parmesan onto each leaf. Just before serving, drizzle a small amount of dressing onto each skewer. Enjoy. It's Caesar salad without a fork and people will be happy...though perhaps a little too garlicky for the mistletoe.

*croutons are easy to make so why buy 'em? Take some bread, cut into cubes, toss with olive oil, salt and pepper and bake until golden brown. Done.

*to make a zesty, vegetarian dressing:

Mayonnaise
Lemon juice
Garlic
Red wine vinegar
Parmesan cheese
Salt and pepper. Best Caesar dressing you'll ever eat and it only took a minute to make. You're guests will be impressed.

Goat Cheese Stuffed Mushrooms

What you need:

24 cremini mushrooms
1 package goat cheese
1 clove garlic, finely chopped
1/2 tsp lemon zest
1 tsp freshly chopped chives
Salt
Pepper

Okay, so stuffed mushrooms are nothing new, but they always seem to win a crowd. To assemble these all you need is twenty minutes and a strong will power.

Preheat oven to 375 degrees.

Brush the mushrooms with a paper towel to remove any dirt (don't wash with water as they will become water logged and soggy). Remove the stems, but don't throw away...chop 'em up and use them for the filling! Combine goat cheese, lemon, chives, garlic and chopped mushroom stems in a bowl, season to taste and stuff the mixture into the mushrooms. Bake for 10 minutes and you're done. Easy, tasty, classic, yum.

Also, as a delicious variation or addition, you could try the same stuffing in cored cherry tomatoes, mmmmm.

Holiday Punch

What You Need:

6 cups of water
2 cups white sugar
2 packages of raspberry gelatin mix
1 can of pineapple juice
1 container of orange juice
1/2 cup freshly squeezed lemon juice
1-2 litre bottle of lemon lime soda
Coconut rum...to taste...

Punch is that thing kicking around the beverage table at a party that either takes off or doesn't. It can come spiked or plain, carbonated or flat. It's not usually something I serve or desire, but for something about this combination of ingredients has me wanting to pass it forward.

Bring the water, sugar and gelatin to a boil, allow to simmer for about ten minutes and then remove from heat. Add the remaining ingredients, save for the soda and rum, and chill overnight. Serve in a punch bowl, pouring in the lemon lime and coconut rum just before service. Enjoy...responsibly, of course.

That's it for now. I've plenty more up my sleeve and always more on the "to try" list, but what I'm hoping for from this particular post is something in return that I've yet to try, or at least yet to try the way you do it. So, I implore you to email whatever recipes you may have in the traditions cupboard and brag about what makes you famous at your parties.

I'll be back soon with more stories from around the city.

Phil

Another One Bites The Dust

Well, it would seem as though the malevolent forces of the www have caused my dear PC to cease all functionalities and die for the second time in as many years. Because of this, I am unfortunately not able to post the article I had initially planned for you. Why? Well, the subject matter I had in mind relied heavily upon photo accompaniment, and without the source files, which now sit sad and alone within my forever dormant Toshiba, I cannot provide the proper story. Yes, it is a sad day.

That being said, however, all is not completely lost - while I will put my story and adventure of farm land discovery on a temporary hiatus, I can still tap into an equally exciting tale of food, wine and friends in downtown Guelph.

For many moons the Bollywood Bistro had been praised by friends and recommended as a place perfectly fitting for a Locale blog topic. Truth be told, I don't know what took me so long to follow up on the word of so many reliable sources, save for that so many locations in this city are deserving of praise that it took me a while to get to. Hesitations aside, my experience with Bollywood was an all around positive one, even if first impressions had me worried...

We sat down on a Saturday night at 7:30 in a full house; if I can say anything about this initial experience it would be that reservations are highly suggested. Our table was near the front of the restaurant, all set to go for us, except for some randomly misplaced cutlery and some incomplete menus - my first impression was admittedly not 100% on board with what I'd been promised by so many past visitors, but I wasn't about to give up over some small insignificance.

Impressions did change very quickly when our server promptly approached us and took our first orders. Now, on this note, when I go to restaurants with a group I see it as a perfect opportunity for everyone at the table to try an array of dishes rather than just one entree per diner. So, when I asked out server if it was possible to get a community event going and she not only said yes but also made suggestions for us, we knew that our experience was only going to get better.

Next, and probably to the point that most impressed me through the whole experience, I asked what she recommended as the best dish in the house. This can be a tricky test for some servers to pass, as more often than not they haven't tried the whole menu and will therefor only suggest what is most popular amongst the clientele. Our server, however, answered with the following: "Well, would you like what is most popular and trendy, or do you want what's actually good?" 10 points awarded! This seemingly simple answer is as rare one in the industry and so in her hands we gladly placed all our faith in menu selections - we were not disappointed.

I feel as though I could rant at length over my experience with the food, so I will keep this next part brief and to the point: it was delicious. You could tell in the flavours and preparations of each dish that the chefs were working with a proper tandoor in the back, and that they had sourced out proper spices and herbs with which to prepare their curries and sauces.

The house special was to die for, and whether or not you are a fan of fish, you simply must give it a try. Truth be told, there was nothing on our plates that we didn't like and it was polished off to the last grain of rice. I'll say it again, simply delicious.

Now then, for the unfortunate business of the bill. Yes, with every fine meal comes a typically hefty charge, and Bollywood was no exception; and since I am here to give honest and fair reviews, I will have to say that it seemed over priced. Not for quality, but certainly for portion. We were full to the brim, there's no doubting that, but I can't quite figure out why prices couldn't be lowered even by two dollars an entree - the perception it would give patrons would undoubtedly provide positive feedback towards the restaurant.

But I digress, I would hate to leave you on a negative note, so let me say once more that the overall experience was one of my favourites in Guelph thus far and I will definitely be returning there soon. The atmosphere as a whole was friendly, inviting and comfortable. We at no point felt rushed through our meal, despite the fact they were at full capacity. Our food was presented in a timely fashion, outside of their normal presentations and in a way that catered to what we asked for. The flavours of each dish were complimented greatly by the dish that sat beside it and everything was spiced just right for our tastes.

There is no hesitation in my voice when I say that I recommend Bollywood Bistro as a must for anyone interested in a traditionally prepared Indian dining experience.

Happy eating, and hopefully I will be able to return soon with more tales of the city - but please bear patience with me as I attempt to reconstruct my poor ol' laptop.

Phil

Frustration

Sorry folks, my computer is not letting me post what I want. Please forgive the technical difficulties, I will hopefully have a proper post up by this evening.

Phil

The Carden Street Gertrudes

It seems hard to catch up some times. I do my best to control and limit my writing to once a week; but sometimes so much happens in a short period of time that I truly learn the value of patience in writing.

Before I get too far ahead of myself and rush through my thoughts haphazardly, I thought it best to slow things down to one entry at a time; so, while my next couple of postings will revolve around experiences already had (i.e. Bollywood Bistro and learning how to catch, slaughter and dress a chicken), I thought that this entry should focus more on things that everyone would soon be able to share in; and oh what a party it will be.

Every now and then some genius of a mind finds a way of combining two lovable, delicious things and merges them together to create some hybrid of enlightenment that serves us all so well. Peanut butter and chocolate, for example, or how about chips and peanuts? Mmmmm, that perfect pairing of salty and savoury, sweet and succulent. Well, what if we were to take the deliciousness of a casual dining experience in downtown Guelph and then toss in a full dose of musical talent and excellence? What if you could eat at Carden Street cafe whilst taking in The Gertrudes in concert? Well, you can!

This Saturday, November 20th (that's one day before the Guelph Santa Clause Parade by the way), Carden Street is playing host to Kingston Band The Gertrudes (of former, highly praised Locale mention). There is no doubt in my mind that this pairing will be nothing short of incredible and my eagerness grows fonder as the days begin to count down. And if you're still not sold, then take into consideration that this band is currently on the short list for CBC's Bucky awards for Most Canadian Song. That's no small feat, and I think such efforts deserve our attention.

Tickets are $10 at the door; I recommend placing a reservation to ensure seating and food. The show starts at 10:00.

To check out The Gertrudes brand:

http://www.myspace.com/theothergertrudes

To vote for The Gertrudes on CBC:

http://radio3.cbc.ca/#/polls/?pollId=93

For Carden Street Cafe menu:

http://www.cardenstreetcafe.ca/

See you there...and I'll be back very soon!
Phil

Slurping The Fat

Sundays; for the past 52 weeks I have spent them in the kitchen. Partly because it's required for me to run a business, but mainly it's because I enjoy the act and art of cooking. I find the chopping therapeutic, the aromas relaxing and, despite my groans when the alarm grabs me in the morning, I find the challenge of creating something new each week to be completely fulfilling.

It is strange how a dish can develop out of nothing. One moment you have a pile of raw ingredients in your pantry and then, somehow, without having planned it, you end up hours later with a meal sitting in front of you; a reward for all the hard work you've just put in, and, oh, how sweet that victory tastes when it turns out better than expected. Today, I owe such victory and inspiration to one simple ingredient: bacon fat.

French Onion Soup

This deliciously sweet and savoury soup is quite likely my most preciously memorable comfort food. My mother would make it when I was growing up on those brisk, cool days, and whenever she did it was am anticipation like no other to sit down and slurp back the steaming hot broth and gooey, stringy cheese, melted straight from a smoking hot oven. It warms my core just thinking about it now.

So, when I stepped outside this morning into the fresh autumn air, felt a cool breeze sweep across my face, and brushed the frost painted on my windows, I realized instantly that it was the perfect kind of day to bring out my stock pot and start chopping some onions. This recipe couldn't be more rewarding...

You will need:

2 tbsp bacon fat (yes, bacon fat. Save the drippings from your Sunday morning breakfast, that's all flavour in the pan!)

3 lbs cooking onions, thinly chopped

1 cup port ( I used a 10-year because I had I a bottle laying around and port is not my first choice in beverage so it tends to find its way as an ingredient. You can certainly use red wine in its place)

2 litres of good quality beef broth

A healthy pinch of salt and pepper to taste

1 french loaf, sliced and toasted

Swiss cheese, grated, plus any other nice melting cheeses you like (alpine cheeses work the best in my opinion, and don't skimp on quality; buy something that makes you smile)

What to do:

In a large stock pot over medium heat, melt the bacon fat. Once hot, add in the onions and cook on medium to low temperature, stirring occasionally until the onions have caramelized and turned golden brown, approximately 20 minutes. Turn the heat up to medium-high and add in the port. Simmer until reduced by half and then add the beef stock. Simmer for one hour, season to taste.

Once the broth is seasoned to your liking, turn the oven on to 450 degrees. Ladle the soup into oven safe bowls, place one slice of french loaf into each bowl and top generously with grated cheese. Bake in the oven until the cheese is melted and happy. Allow to cool before diving in; this will be difficult because your kitchen suddenly smells of sweet goodness and your taste buds will want to know what it's all about. Refrain though, maybe pour yourself a nice glass of wine, grab a pair of slippers and light the fire. Once these tasks are done, you are ready to reap the rewards of a Sunday afternoon well-spent.

I hope you enjoy this as much as I did. The use of bacon fat truly gives the dish that extra punch of flavour, the port gives it a smooth and sweet palette, and the quality of cheese makes this simple soup seem almost gourmet.

Happy eating!

Phil