Taste to Savour

New Store Hours

2011-08-22T17:44:00.000-07:00

With the end of summer drawing near we have decided to change the hours at the store. Effective immediately we are open Tuesday through Saturday's from 10am to 6pm and closed Sundays and Mondays.

Other news is we will be sharing a table at the Southlands Fair on September 11th with Sarah from Dohm Cheese. The offerings will include our signature homemade muffins and loaves, savoury foccacia's and other new treats. Lots of samples and tasties to take home. Come by and say hi.

Tracy

Herb Polenta

2011-05-04T17:07:00.000-07:00

Here is my favourite polenta recipe, so simple and tasty. Can be served warm or cold and is great if you crisp it up. Try topping it with tuna tartar, smoked salmon with cream fraiche, wild sauteed mushrooms, seared duck breast etc..... a great change from the classic potato, rice or pasta side dish.

Polenta

3 cups milk

¼ cup julienned basil (can add goats cheese as well or Parmesan)

½ tsp minced garlic

1 tsp salt and pepper mixed

1 ½ cups cornmeal

Bring first 4 ingredients to a boil, slowly incorporate the cornmeal stirring with a whisk constantly. Cook a further 5 mins. Pour onto a oil cookie sheet. Cool cut into desired shape..

Asian Turkey Burgers

2011-04-29T17:26:00.000-07:00

Time to refill the propane tanks, pull the BBQ out of storage, clean it and start grilling. Last weekend I had some friends over and had one of the first of many backyard evenings and tried a new burger recipe. It was fantastic. Give it a go, the consensus was this recipe would work equally well with lamb! Wine suggestion... Riesling... maybe from Alsace.

For the Burger, 4 burgers
1 garlic clove, smashed
1" piece of ginger finely chopped
1 lb ground turkey (chicken or lamb)

1/4 cup each FRESH chopped cilantro, mint and basil

1 cup panko crumbs
1 egg
2 tbsp lime juice
salt and pepper
Tabasco if desired
4 burger buns, toasted

Mix all ingredient together, divide into 4 and form into a burger patties. BBQ until fully cooked, juices run clear. Serve on a toasted bun with picked cucumbers and wasbi mayo. Recipes to follow.

Picked Cucumbers
1/3 cup seasoned rice vinegar
2 tablespoon chopped ginger
1 tablespoon sugar
1 long English cucumber, sliced

Mix first 3 ingredients, pour over cucumbers and marinate 30 mins to 4 hours. Serve in burgers

Wasabi Mayo
1 cup mayo
1 tsp wasabi paste, or to taste

Roast Beef and Arugula Crostini with Roasted Red Pepper Relish

2011-03-04T14:21:00.000-08:00

Yield: Makes 16

1 red peppers, roasted, skin removed and chopped

3 tablespoons slivered pitted Kalamata olives

2 teaspoons fresh thyme chopped

1 teaspoon red wine vinegar

5 ounces fresh goat cheese (2 tablespoons reserved for garnish)

16 1/4-inch-thick diagonal sourdough baguette slices, rubbed with a garlic clove and toasted

1 ounce baby arugula

16 very thin slices rare roast beef

Mix red peppers, olives, thyme, and vinegar in small bowl for relish.

Reserve 2 tablespoons goat cheese for garnish.

Spread goat cheese on toasted baguette slices.

Divide arugula among toasts.

Fold roast beef slices to fit toasts; place atop arugula.

Sprinkle beef slices lightly with coarse sea salt and fresh ground pepper.

Top each with 1/3 teaspoon reserved goat cheese and a dollop of relish.

Pour glass of your favourite Cabernet Sauvignon and enjoy!

Christmas Menu

2010-12-09T14:39:00.001-08:00

Wild greens with cranberries, almonds and goats cheese with a balsamic vinaigrette or Caesar salad with croutons and shaved parmesean

Ratatouille, sautéed peppers, zucchini and eggplant in a classic marinara sauce (optional add $2/person, good if you have a vegetairan)

Classic mashed potatoes

Caramelized yams, carrots, garlic and shallots with a spicy maple sauce

Sautéed green beans

Traditional stuffing with onions, celery and sage

Gravy and cranberry sauce

Turkey stuffed and ready to cook (may add a ham as well for an additional $2/person)

Pumpkin and/or apple pie

Minimum order for 10 people please

Cost is $25/person (cost is $14/person for everything but the turkey/ham)

Orders will be ready for pick up on Dec 24^th between 10am – 2pm with cooking and reheating instructions

Homemade Granola

2010-09-28T16:40:00.001-07:00

Making homemade granola is so simple...why wouldn't you? Here is a basic recipe but feel free to add at the end any variation of dried fruits and toasted nuts.

Cranberry Almond Granola
yield 10 cups

4 cups rolled oats
2 cups unsweetened coconut
2 cups sliced almonds
2 tsp cinnamon
1/2 cup honey
1/3 cup vegetable or grape seed oil
2 cups dried cranberries ( any other toasted nuts or dried fruit or combination of)

Mix oats, coconut and almonds in a bowl. Toss with oil and honey and cinnamon. Spread out on a cookie sheet lined with parchment. Bake 30 mins until toasted stirring occasionally. Allow to cool. Scrape into a large bowl and break apart by hand. Add cranberries and any other dried fruits or nuts that you would like. Store in an airtight container for up to two weeks. I will post my favourite banana granola recipe for the occasion when it doesn't all get eaten in time!

Back to School Idea 2

2010-09-10T10:19:00.000-07:00

The chocolate chip cookies (with chickpeas) were a huge after school hit yesterday. I felt great when she gobbled down four knowing that I had cut back the sugar and added the chickpeas...a sweet treat loaded with protein!! The trick this time was chopping up the chickpeas in the food processor first. The last time I made them I had kept them whole and she just picked them out!

A friend and avid foody, Lisa posted on facebook yesterday that she had made this vegan chocolate pudding with avocado that I just had to try. My daughter is the perfect tester for this as she has disliked avocado since she was a baby...could I fool her. I played with the recipe, brought it home and then offered her some for dessert. She ate half a bowl raving and then went and got some strawberries to dip in the second half.....and did not notice the avocado. The pudding is so creamy and delicious and takes all of about 3 minutes to make, no cooking or chilling required!!! However I will have to continue making this recipe at the kitchen and bringing it home...because is she found out there was avocado.... game over!!!

Chocolate (Avocado) Pudding

2 ripe avocados, peeled and seed removed
1/2 cup agave syrup ( or honey) or to taste but start here
2 tsp vanilla, mint or desired extract
5 tbsp good quality cocoa powder (fair trade if possible)

other options 1 tsp of cinnamon or cardamom

Place avocado in the food processor and mix until smooth. Add the rest of your ingredients and mix until incorporated. Thin with water if desired.

Serve as a pudding or with sliced fruits as a fondue!
Enjoy.

Back to School Ideas

2010-09-09T10:52:00.000-07:00

It has been a crazy summer and a long time since I have updated my blog. I hope everyone had a fantastic summer. My daughter started grade 1 and of course this made me think about ideas for recess and after school snacks. Kids love cookies but do we really want to load them with just sugar?? Why not add a great protein that is nut free and school yard friendly.??? What I like to do when I make cookies is to line a large cookie tray with parchment, then scoop the cookies with an ice cream scoop, placing close together but not touching. Then you can put them in the freezer. Once frozen transfer to a Ziploc bag. Now you can bake the cookies as needed keeping them fresh and tasty. Just increase baking time by about 5 mins and lower temperature to 325'F when backing from frozen.

Chocolate Chip Cookies with Chickpeas
makes about 2 dz cookies

3/4 cup brown sugar, lightly packed (can replace here with 1/2 cup agave syrup)
3/4 cup butter (or margarine if you prefer)
1 egg or 2 egg whites
2 tsp pure vanilla (always use the real stuff!!)
1 15oz can of chickpeas, drained, rinsed and finally chopped
2 cups semi or bitter sweet chocolate chips
2 cups flour(can substitute with spelt for wheat allergies)
1/2 cup oats (optional)or chopped nuts could be added here as well if desired
1 tsp baking soda
1/4 tsp sea salt

Cream butter and sugar.
Add eggs, vanilla, chickpeas and chocolate chips
In a separate bowl sift flour, baking soda and salt.
Add flour mixture to butter mixture, mixing until just combined.
Scoop on parchment lined cookie sheet
Bake at 350'F for 10-12 mins
Allow to cool and enjoy!

Back in the blog

2010-03-03T17:01:00.001-08:00

Finally back and time to start blogging again. With the sun out today and spring around the corner I am craving asparagus. So tonight for dinner this is the plan, not a prefect recipe but follow along and this is great for 4 people.

Cheese Tortellini tossed with Asparagus, Grape Tomatoes and Pesto

Cook off 1 package of your favourite tortellini or stuffed pasta. For the sauce, trim 1 bunch of asparagus into 2" pieces and blanch in boiling salted water or 1 minute (can use this water to cook pasta after) and put aside. In a sauce pan saute 2sliced shallots and two chopped cloves of garlic in a few tablespoons of olive oil. Add to taste 2-3 tbsp of premade pesto sauce, 1/4 cup of the pasta water, zest of 1 lemon and simmer. Season with salt and pepper. Add asparagus and 1 small container of grape tomatoes sliced in half. Bring back to a boil and add cooked pasta and toss. Topped with toasted pinenuts and fresh grated Parmesan cheese. Quick 15 minute meal and full of flavour. For wine maybe a crisp sauvignon blanc or a pinot noir. Don't forget a crunch baguette to dip in the extra sauce and a mixed green salad on the side.

Christmas Dinner to Go!

2009-12-01T16:54:00.001-08:00

For those of you who don't want to fuss or need a helping hand, Taste to Savour is pleased to offer Xmas dinner to go. All orders must be placed by Dec 18th at 6pm and will be ready for pick up either Dec 23 or 24th.

Turkeys stuffed and ready to cook

Choice of stuffing: traditional bread stuffing (with or without Italian sausage) or a corn bread, hazelnut and cranberry stuffing

Gravy

Cranberry orange sauce

5-7kg bird feeds 6-8 people $70.00

7-9 kg bird feeds 12-14 $95.00

Sides

Choice of 5 items

Mixed green salad with pumpkin seeds, dried cranberries and chevre with a balsamic vinaigrette

Caesar salad

Blanched green beans with red peppers and almonds

Roasted brussel sprouts

Mashed potatoes with garlic

Potatoes and fennel gratin

Roasted winter root veggies in a maple chilli glaze

Feed 6-8 people $50.00

Feeds 12-14 people $80.00

Desserts

Pumpkin pie, chocolate pecan pie or mincemeat pies

Individual 4” $3.95 each

9” pie $19.95 each

All order need to be placed by Dec 18^th 6pm

Pick up on either Dec 23 between 10am – 6pm or Dec 24^th between 10an – 4pm

Chicken Soup with Chard and Lentils

2009-11-17T16:52:00.001-08:00

Made a delicious soup last night. Anytime you roast a chicken make sure that you freeze the bones. I put the bones in the slow cooker the night before with some water, lemons and onion and slow cooked for about 18 hours. Beauty of the slow cooker is you do not loose any of the precious liquid. Then last night when I got home, I drained it. Quickly sauteed diced onion, celery, carrots and garlic for about 8 minutes and then added the luscious broth. Brought that to a boil and reduced to a simmer for about 15 minutes. Then I drained a can of french lentils, dumped them in and chopped up some swiss card, cooked another minutes and then added some shredded chicken and checked the seasoning. It was so yummy! The nice thing was because the stock had been simmered for so long the soup was really quick and full of flavour. Perfect stormy night dinner last night with the wind storm and rain.

Thank you to AM1410 Dave Brindle listeners

2009-11-05T13:40:00.001-08:00

I just wanted to say thank you to all those who have read my blog because of listening to my segment with Dave Brindle on AM1410. It was a fantastic experience and I am confident that the segment will be back with another media so please keep reading. I will continue to post recipes and entertaining tips so please check often! I also have a face book page to that you can follow. Stay in touch and keep cooking.

Indian Tomato Chickpea Soup

2009-10-16T15:39:00.000-07:00

This is a simple fall favourite and can be made in 30 minutes or less. It freezes well and is great served with a warm piece of naan and a dollop of plain yogurt on top. Cilantro is great too. The recipe is best with fire roasted tomatoes but if you can't find them substitute for regular stewed tomatoes.

Indian Chickpea and Fire Roasted Tomato Soup

1/4 cup olive oil
2 cloves garlic, chopped
2 14oz can chickpeas, drained
1 onion, diced
1 tbsp chopped ginger
2 tsp cumin, ground
1/2 tsp cardamon, ground
1/2 tsp turmeric
salt and pepper to taste
2 cups veggie or chicken stock
1 28oz can fire roasted tomatoes
1 cup plain yogurt (optional)
warm pita or naan (optional)
chopped cilantro (optional)

Heat a medium pot with olive oil. Add garlic and ginger, cook 2 minutes. Add onions, cook additional 5 minutes til soft. Add spices and seasoning, cook 2 minutes. Stir in stock, tomatoes and chickpeas. Cook 10-15 minutes. Remove 1/2 of soup from the pot and process in the blender (all if you prefer) and then add back to original pot. Cook additional 5 minutes and check seasonings. Serve with a dollop of yogurt on top and sprinkle of cilantro and warm pita on the side.

Caramelized Root Vegetable Goodness

2009-10-09T14:32:00.000-07:00

This recipe is being pulled out of my head but no measuring required. Really it is just a mess of yummy root veg, tossed in a yummy sauce and then roasted till all the caramelized goodness does its work!

1 lb nugget potatoes, cut in 1" pieces
3 yam, peeled and diced in 1" pieces
3 sweet potatoes, peeled and diced in 1" pieces
10 peeled shallots, cut to same size as above
10-12 peeled garlic cloves

1/4 cup olive oil
1/2 cup maple syrup (real)
1/4 cup brown sugar
1/4 cup franks red hot sauce (adjust accordingly to your heat likeness)

Mix the oil, maple syrup and brown sugar then slowly incorporate hot sauce to your taste. heat will mellow a bit as sugars develop. Toss the recipes. Spread on a parchment lined cookie sheet. Roast at 425'F for 20 mins or so until veggies are tender and caramelized.

This is yummy one! Seriously make lots.

Pumpkin Pie

2009-10-09T13:50:00.000-07:00

I will make this short as I have lots if cooking to do for the store today. But here is my favourite pumpkin pie recipe.

2 cups pumpkin puree
3/4 cup brown sugar
3 tbsp molasses
1 tsp cinnamon
2 tsp Chinese 5 spice powder
3 eggs
1 cup coconut milk
1/2 cup cream
1 9" deep dish pie crust

Mix all ingredients together. Pour into pie shell. Bake at 375'C for 45 mins or until pastry is baked and filling is set. Allow to cool before cutting. Serve with whipped cream scented with cinnamon.

Enjoy

Available at the store for Thanksgiving

2009-10-02T10:27:00.000-07:00

For those who would like a helping hand for Thanksgiving I am happy to offer the following items. Please call or email your orders by Thursday Oct 8th. Items will be ready for pick up Saturday between 11am - 7pm and Sunday 10am - 12pm.

Store number #604 264 0005
catering@tastetosavour.com

8265 Oak Street at 67th avenue. Parking lot on north side of the building.

Items Available

Garlic mashed potatoes $1.50/person
Maple chili roasted root veggies $2.00/person
Potato and fennel gratin $2.00/person
Individual stuffing, no meat $1.50/each
Individual stuffing, meat $2.00/each
Gravy 16oz $4.95/each
Gravy 32 oz $8.95/each
Cranberry sauce 16oz $6.95/each
Individual 4" pumpkin pies $3.95/each or 4/$12.95
Individual 4" choc/pecan pies $3.95/each or 4/$12.95

Thanksgiving Stuffing

2009-10-02T10:15:00.000-07:00

It is almost time to stuff your birds. Creativity can be at is best here. What kind of bread to use? Should I add nuts, dried fruit or sausage meat. Growing up my mom always loaded the stuffing with Italian sausage meat. Personally I don't like turkey very much so for me it is all about the stuffing! Here is my basic recipe and measurements are approximate.

Classic Stuffing
1 loaf bread (white, whole wheat, french) diced
1 onion
3 celery stalks
2 cloves garlic
1/4 lb butter
1 cup chicken broth, warm
3 tbsp fresh chopped herbs: thyme, sage and Italian parsley

Place bread cubes in a large bowl and set aside. Saute onions, celery and garlic in butter. Sweat for 10 minutes till tender. Season liberally with salt and pepper. Add chicken stock and simmer 1 additional minute. Pour over bread and gently blend. Toss in fresh herbs. Taste and adjust seasonings. Add more chicken stock if too dry. Allow stuffing to completely cool before stuffing bird.

Add On's

Italian sausage meat
Nuts: hazelnuts, pecans or walnuts
Dried cranberries
Artichoke hearts
substitute corn bread for wheat bread

Perfect Mashed Potatoes

2009-10-02T10:06:00.000-07:00

Mashed potatoes are the ultimate comfort food. My favourite way to eat them is just directly out of the pot! Have fun with them and add some different flavours. I will add some of mine after the recipe. The two key things to perfect mashed potatoes is low starch potatoes, my fav being Yukon golds, and a ricer. A ricer is a kitchen tool that looks like a large garlic press. After boiling the potatoes, they are pressed through the ricer giving them a "rice like" appearance. This guarantees lump free potatoes and not over mixing. Over mixing with develop the starch and cause gluey potatoes.

Basic Mashed Potatoes
serve 4

2/3lbs Yukon gold potatoes, peeled and cut into chunks
1/2 cup butter
1/2 cup milk
1/4 cup sour cream

Boil potatoes until tender, drain and pass through ricer and place in a bowl. In the pot melt butter, milk and sour cream. Once boiling tun heat off add potatoes in 1/4's and mix well. Season well with sea salt and white pepper.

Additions
horseradish
wasabi
cheddar cheese
chives
roasted or raw garlic

Let your imagination go wild.

Lemon Thyme Roast Chicken

2009-09-11T16:08:00.000-07:00

As fall is around the corner and back to school is in full swing I am craving the ultimate Sunday night supper. A roasted chicken with yummy squashes and a fantastic salad. The trick is to cook two chickens and then you have leftovers for lunches for the week and two carcasses to make chicken stock for soup as the weather chills down.

I love free range birds or organic when I can get them, but really a simple grocery store chicken will work. Feel free to add veggies to the onions around bird (carrots, celery, potatoes, yams or sweet potatoes). Also for a change replace the fresh thyme with rosemary.
u don't want to add your starches to the chicken in to peel and slice yams and potatoes, toss with crushed garlic, montreal steak spice, olive oil and lemon juice and roast for 30 mins until golden. Some green beans sauteed in sea salt and butter would be a yummy fit as well.

Lemon Thyme Roasted Chicken

2 roasting chickens
coarse sea salt & black pepper
2 heads of garlic, cut in half
3 lemons, sliced thickly
2 large yellow onions, skins removed and sliced
handful of fresh thyme
4 tbsp butter, melted
1 cup dry white wine

Preheat oven to 425'F.

Pat chickens dry and fill cavities with garlic, thryme and lemons. Spread onions out on the bottom of the roasting pan and place chickens on top. Liberally salt and pepper the birds and brush the skin with melted butter.

Roast for 1 1/2 hours until juices run clear, part way through roasting process add wine.

A great side dish if yo

Chocolate Zucchini Loaf

2009-09-09T14:45:00.000-07:00

My dear friend Moira, author of the Good Egg blog makes a fantastic zucchini loaf and I asked her to share her recipe. I decided to do my own spin on it as I was hoping to get my daughter to eat it, the answer..... chocolate. For the original recipe, omit the cocoa powder and substitute raisins for the chocolate chips. This recipe can me made as a loaf or a muffin.

A tip on muffins. Most recipes yield 12 plus muffins which is more than most families can eat in a day or two while fresh. Here is the tip. Scoop the muffin batter into the paper muffin molds and freeze in the the tin. Once frozen you can take them out and store in a Ziploc bag. Now you can bake from frozen anytime you crave a fresh muffin. Just add about 15-20 minutes to the baking time.

Zucchini Loaves

3 eggs

1 cup canola oil

2 cup brown sugar

3 cup shredded zucchini

3 cup whole wheat or white flour

½ cup cocoa powder

2 tsp baking soda

1 tsp salt

½ tsp baking powder

2 tsp cinnamon

1 cup chocolate chips, dark

1 cup chopped walnuts

1. Grease two loaf pans. Preheat oven to 350.

2. Beat eggs. Add sugar and beat until thick. Beat in oil.

3. Mix flour with other dry ingredients. Add chocolate chips and nuts.

4. Stir into egg mixture just until well blended. Pour into the prepared pans. Bake for 1 hour or until toothpick comes out clean. Let cool in pans. Muffins will bake in abouot 30 minutes.

Credo Bags are in the store

2009-09-02T18:52:00.001-07:00

We are pleased to announce that we are supporting Canadian business and are caring Credo bags in our retail store. These produce bags are made from 100% organic cotton and are machine washable. The come in two sizes and are $5.95/$6.95 each. Pop by and take a look.

Personally I love these bags as I am constantly trying to find a way to live more green and sustainable. They are light and easy to carry in your purse and less plastic waste in out landfills. Great stocking stuffer for your environmentally friendly friends.

The solution for the giant zucchini!

2009-08-28T18:41:00.001-07:00

So anyone who has ever taken a stab at vegetable gardening has grown a giant zucchini. I absolutely love beautiful gardens and fresh homegrown produce, but truth be told I am a horrible gardener. I just don't have the patience for it, love to plant hate to weed! I spend more time in my yard then anyone else I know, but really my garden needs some work! This year I grew tomatoes, carrots and beets and didn't grow the giant zucchini of years pass. But I do have two great recipes to share. The other to follow soon!

These we have been selling in the store the past two weeks and they have been well received.

Zucchini Fritters with Goat's Cheese and Fresh Mint

1 large garden varitey zucchini, grated
1/2 cup all pupose flour
1/2 cup crumbled goats cheese
2 eggs
1/4 cup fresh mint, chopped

Grate the zucchini and place in a colander, salt and allow to sit for 20 mins. Squeeze out all moisture and toss with flour. Mix in egg and then gently incorporate goats cheese and fresh mint.

Bring a pan with 1" of oil to a moderate temperature. Scoop out fritters in either appy size or entree and size and pan fry until golden on both sides. Bite size will be ready to serve but the larger size may need to be packed until cooked through.

Serve with plain yogurt.

Bastilla, Moroccan Chicken Pie

2009-08-20T14:31:00.000-07:00

I have been wanting to try out this recipe for awhile as I love Moroccan flavours. The sassy mix of sweet and hot. The mix of cinnamon, curry spices and chili flakes is fantastic. Traditionally it calls for prunes and green olives but I had dates handy and was thrilled with the outcome. They are available for sale at the store and for those of you who want to be adventurous here is the recipe.

MOROCCAN CHICKEN PIE
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
1 tsp chili flakes, to taste
1 cinnamon stick
1 tsp good quality Madras Curry powder
1 tsp fresh chopped ginger
1 tsp grated lemon zest
10 cooked chicken thighs, shredded
½ cup pitted dates, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
juice of ½ lemon
Coarse salt and freshly cracked pepper, to taste
1 tbsp icing sugar
2 tbsp whole toasted almonds
1/2 tsp ground cinnamon
1/3 cup melted butter
8 sheets phyllo
2 eggs, lightly beaten
2 tbsp chopped fresh coriander (30 ml)

Preheat oven to 375 degrees F.

Brush a 10-inch pie dish with some melted butter.
In a large skillet heat olive oil over medium high heat. Sauté the onions until soft, about 5 minutes. Add the garlic, chili, cinnamon stick, curry powder, ginger, lemon zest and chicken and sauté for 2 minutes. Stir in the dates, olives, stock, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, without stirring, for 10 minutes. Remove lid and simmer for a further 5 minutes, or until liquid has evaporated. Let cool completely.

Meanwhile, pulse icing sugar, cinnamon and almonds in food processor until coarsely chopped.

Keep remaining phyllo under damp tea towel. One sheet at a time brush phyllo with butter. Lay in the middle of pie dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo, changing the angle slightly each time.

Stir beaten egg and coriander into chicken mixture. Spoon chicken mixture into prepared pie dish. Fold the phyllo pieces that are hanging over the edge of the pie dish, one at a time into middle of pie, sprinkling some of the almond mixture between each layer.
Butter 1 piece of phyllo and sprinkle with some of the almond mixture. Place over filling and tuck in any overhang. Repeat with remaining phyllo and almond mixture.

Bake for 20 minutes until top is browned and crisp. Let stand for 5 minutes before cutting into wedges.

Square Watermelon? Really?

2009-08-20T12:54:00.000-07:00

Personally I thought the watermelon was perfect on its own, getting rid of the seeds was great but do we really need to change it to a square and would you be willing to pay 10 times the price for that! Once sliced who would know the difference anyways!

But for those "round" watermelon lovers here is a simple and tasty hors d'oeuvre.

1 small watermelon rind removed and cut into 1" squares. Top with a small piece of feta, 1/2 kalamata olive, sprig of mint, a splash of olive oil and some cracked pepper. Some simple and tasty, assemble just before serving as the salt will pull the water out of the melon.

What to cook when camping

2009-08-09T09:22:00.000-07:00

So I am one of those personalities that just never sits still. I love my home but I am challenged to relax there. There are always things that need to be done, so to unwind I love to camp and go to cabins for a weekend, minibreaks! Find a place in nature to relax, cook some interesting meals, maybe read a book or magazine and hang with my daughter.

So when traveling with a cooler these are a few things I keep in mind.

Marinate any meats ahead of time, bring frozen if possible as it will act as an extra ice pack.
Bring premade salads: potato, rice or pasta that can we just added to the meal.
Bring a grill for grilling meats and veggies
For the first night I always bring frozen meat sauce and spaghetti noodles and garlic bread when you are allowed a campfire. A really simple meal for when you arrive. The sauce can be simmering and the water coming to a boil while you set up your tent!
things I pack in my cooler: yogurt, fruit, milk, marinated meat, chicken breast, spaghetti sauce, sliced meats and cheese, condiments, salad fixings and corn on the cob.
Another great meal is curried chicken for camping. Just bring some chicken breast, grab a jar of pataks tikka masala, some basmati rice and you are done. Just simmer the sauce and add the raw chopped chicken, cook a further 20 mins and camping is done curry style!

I love a great burger but really camping can be more than hot dogs, burgers and canned baked beans. Just plan your meals ahead, prep and marinate items and then when you arrive you can spend more time in the lake and less time in front of the camp stove. But never compromise on good food just because you are camping!

Now for the wine! A few suggestions for camping. With the curry I would suggest the Oak Bay Reisling from the Okanagon, very yummy and reasonable. For the spaghetti try the Tinhorn Creek Cab Franc or Castillo de Almansa Reserva 2005 from Italy.

Jam and Chutneys

2009-07-24T09:27:00.001-07:00

It is that time of year to pull the canning supplies out of storage and get ready for the years preserves, chutneys, relishes and pickles. The raspberries and blueberries are fantastic this season so lets get canning.

A few tips before I share some recipes that I like.

1. Can when the fruit or relish is at its best
2. always use new lids and bands
3. be sure there are no nicks or cracks in your jars
4. heat the jars 10 mins before adding preserve
5. following canning instructions and allow the jars to rest 24 hours prior to moving and storing

Blueberry and Raspberry Jam
makes 10 cups

8 cups fresh local blueberries
4 cups fresh local raspberries
100g pectin cyrstals
6 cups granulated sugar
zest of 4 limes

In a heavy bottom pot bottom at raspberries and blueberries and mash with a potato masher. Mix pectin with 1/2 cup of the sugar and stir into berry mixture. Bring to a full boil over the high heat, stir constantly with a wooden spoon. Stir in remaining sugar and continuing cooking until correct consistency.

Remove from heat, cool 5 minutes. Skim off any foam.

using a sterilized funnel and ladle fill jars to 1/4 inch from the top. Cover with prepared lids and screw on bands to fingertip tight.

Process for 10 mins in boiling water. Transfer to rack, cool 24 hours undisturbed.

The store is finally open

2009-07-22T15:54:00.000-07:00

Well I signed the lease at the end of February and finally.......4 months later the kitchen is built and the store is open. Of course way over budget but that is typical so I am told. So with debt in hand I have a fancy new store open with all sorts of delectables. My boyfriend Geoff did a fantastic job with the renovations and many friends came tools in hand which was appreciated. Thank you to all!

The store is open Tuesdays through Saturdays from 11 am to 7pm. We have a fantastic collection of fresh baked goods including muffins, scones, individual cakes, cupcakes and the ever popular bread pudding. In the fresh case there is a every changing selections of salads and entrees and the freezer is full of homemade soups, appetizers and entrees.

Here is a sample of some of the items in the store today to give an idea of what to expect.

Pastries

cranberry orange scones
banana coconut muffins
blueberry strudel muffins
raspberry almond muffins
individual lemon cakes
individual orange almond cakes (gluten free)
pecan praline bars
cookies
vanilla cupcakes with butter cream
chocolate cupcakes with peanut butter icing

In the fresh case

orzo pasta salad with grilled veggies, feta and fresh herbs
sour cream potato salad
Asian noodle salad
grilled veggies
roasted Greek style potatoes
homemade lasagna
quiche, smoked salmon with red onions and capers
quiche, grilled veggies and boursin
chicken pot pies with a yam topping

In the freezer

eggplant parmesan
mac and cheese
lasagna
wild mushroom risotto
assortment of quiche
chicken pot pies
potato lentil cakes
chicken parmesan
soup, corn chowder with chipolte and sweet potato
soup, cream of mushroom
soup, Mexican chicken vegetable with white beans
soup, curried tomato and chickpea

So please stop by and take a look. Again the store is open from 11am till 7pm on Tuesdays through Saturdays. We are closed Sunday and Monday.

Also small catering orders can be picked up through the store for pastries and platters. Please visit my website for more information on catering. www.tastetosavour.com

The Ultimate Burger Toppings

2009-07-10T18:36:00.000-07:00

The smell of a burger or a steak on a bbq is a sure thing that summer is here. How often do you start salivating as you are walking down the street and can smell someones bbq in the distance. Most of us can do a basic burger but here are some great toppings to dress up your burgers.

First off the patty choices:

beef, lamb, turkey, chicken (ground in a patty or breast), veggie patty or portabello mushroom

Now for the toppings....

Pancetta, caramelized onions and blue cheese
Gruyere, mushroom and a red pepper aioli
Bacon, Swiss, tomato and guacamole (or sliced avocado)
Spinach, red onion and a black olive tapenade
Provolone, tomato and chipolte pepper sauce
Sauteed mushrooms, sharp cheddar and bacon
Chevre, roasted peppers and spinach with a garlic mayo
Brie, mango chutney and a curried mayo

There are so many options. At home I like to serve the mini burgers or also known as sliders with a great selection of toppings and condiments. That way you can try a few different ideas without having to commitment to one taste.

For the side dishes, try the blue cheese potato, maybe some mixed greens (add some diced cucumbers, red peppers, pumpkin seeds and feta with a balsamic vinaigrette) and some corn on the cob with a fresh herb butter.

For wine try the Quails Gate rose from the Okanagon at $12.99 it is a great deal and will be a true crowd pleaser.

Now you have a great evening planned.

Blue Cheese Potato Salad

2009-07-01T07:47:00.000-07:00

Happy Canada Day. Today feels like it should be national picnic or backyard day. What better way to celebrate the beauty of our country then spending time with friends and family outdoors. I know that is what I will be doing today, taking a deserved day off from setting up the new kitchen and store to take time with my daughter and some friends.

The first item that comes to mind when I think picnic or bbq is potato salad. I remember my mom tasting a blue cheese potato salad many years ago and telling me about. Being the HUGE blue cheese fan that I am, I quickly added it to the menu where I was working at the time. It has become a staple on catering menus and will be a regular I am sure in the new store.

The nice thing about this recipe is the addition of sour cream which helps lighten it up. Feel free to subsitiute both the mayo and the sour cream with lighter versions if you prefer. Just don't skimp on the blue cheese as it is worth every calorie!

Blue Cheese Potato Salad
3lbs new potatoes, red skinned
1/2 cup mayonnaise
1/2 sour cream
1/2 crumbled crumbled danish blue cheese
1/2 cup chopped water chestnuts
1 bunch chopped green onions.
salt and pepper to taste

Par boil the potatoes for 10-15 minutes until pierce tender. It is important not to over cook as they will get mushy. Allow to cool and slice. In a bow mix remaining ingredients, toss with potatoes and season with salt and pepper. This salad bodes well to being made ahead in order to allow the flavours to settle.

Blackberry Peach Pie

2009-06-19T17:18:00.000-07:00

Pie is one of those sweets that just brings a smile to most peoples faces. Growing up in Canada everyone has a grandma or aunt or family friend that made a fantastic pie. One if my fondest pie memories was the boysenberry pie at Knotts Berry Farm that we would devour on our annual spring break trip to Disneyland. Thinking about it now brings a smile to my face and reminds me of time spent as a child.

Pastry can be fussy so if you are not a baker and still want to make a pie head to your local grocery store and check the deli case for fresh shortcrust pastry. They come in a box of two, in a circle, rolled up. So you can make two pies or use the other piece for the topping depending on the type of pie you are making.

Blackberry and Peach Pie

3 cups fresh blackberries
3 cups fresh peaches are nectarines (peeled, pitted and sliced)
3 tbsp cornstarch
1/2 cup sugar

1 pie crust top and bottom (recipe to follow for those who want to make one)

2 tbsp butter melted
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 450'F. Mix first 4 ingredients into a bowl (you can add a bit of grand mariner or brandy if you wish, 1-2 tbsp). Press the first crust into the pie pan. Add fruit. For the top with can use cut outs and cover the entire pie or make a lattice. Make sure the edges are well crimped. Bush the top of the pie with butter. Sprinkle with cinnamon and nutmeg.

Bake for 15 mins at 450'F and then reduce to 350'F and bake an additional 30-40 mins until pastry is golden. Serve warm with fresh lavender cream or vanilla ice cream.

Short Crust

3 cups ap flour
1/2 tsp salt
1/2 cup unslated butter
1/2 cup vegetable shortening
2 tbsp lemon juice
6-10 Tbsp cold water.

Combine flour and salt. Cut in butter and shotening until a crumbly texture. Add lemon juice and water, blend until dough just comes together. Shape in a disc. Wrap in cling and chill 30 mins. This will amke to pies or 1 double crust. Fresh dough freezes beautiful and can be defosted in the firdge he night before.

Composting Basics

2009-06-04T09:57:00.000-07:00

I had the opportunity to take a course on composting a few weeks ago and I can't wait to get ours set up. My life seems to going more green and organic everyday, I truly believe that we need to take this approach in order to preserve our environment. It helps when your 4 year old is the recycling Nazi as well!

So here are a few pointers with composting......

In order to prevent pests ensure the the compost is put on a paving stove and us a bungee cord to keep lid closed. The compost needs to be stirred weekly using a "wingdinger" but only stir 3/4 way.

A compost needs 4 things: air, moisture, food and carbon nitrogen.
The balance is 2 parts brown to 1 part green.

Items that are part of the "green list"
egg shells,fruit and veg trim

Items that are part of the "brown list"
coffee grinds, tea bags, dry leaves and grass trim, newsprint, tissue, hamster or Guinea pig shavings

Limit the amount of citrus as it can kill the worms. Also do not put any diseased trims in. The most important thing to remember is the your compost is vegetarian and doesn't like fat! Most items will take approx 3-6 months to compost depending on the temperatures and then compost can be harvested and used in your garden.

For more information

hot line 604 736 2250
www.gvrd.bc.ca

For those who live in an apartment check the website for worm composting.

EAt, Vancouver

2009-05-21T10:21:00.000-07:00

This weekend is Eat Vancouver. Here is the website for more details.

http://www.eat-vancouver.com/

Stay tuned Friday night on the Dave Brindle show as we will be chatting about the show after our preview earlier that day. I will updated the blog with any great ideas I come across, new products, organic info etc. Check back this weekend.

Asian Sticky Ribs

2009-05-16T17:36:00.000-07:00

It is an absolutely gorgeous May long weekend in Vancouver, having spent the day outside in the yard and at the park. For the rare occasion I even was able to pick up a book for a bit too! The kids and friends are here tonight and I am making one of my favourite summer meals, my yummy Asian sticky ribs. The recipe is simple but what you need is time. This is why I was able to spend 2 hours reading even thought the house will be full shortly.

Asian Sticky Ribs
4 racks of baby back pork ribs
2 cups hoisin
1/2 sup soy sauce
1/4 cup sambal oelek (Vietnamese chili sauce)
3 cloves of garlic, crushed
2" pieces of ginger grated

Spilt the ribs into 3 pieces each. Heat the grill and bbq on each side for 10 mins or so till golden brown. Place in a parchment lined baking dish. Meanwhile, mix together the rest of the ingredients. Pour over the ribs. Cover with foil and bake in a preheat oven at 300'F for 4 hours. Now drink wine and relax. Remove ribs and cool slightly. If you like you can put them back on the bbq for about 5 mins a side to caramelize the sauce. Serve with a great salad, corn on the cob and tonight we are having homemade mac and cheese. Not to forget the wine paring. I will be serving the Sumac Ridge Gewurztraminer, a steal at under $15/bottle.

Turkey Meatloaf

2009-05-12T09:17:00.000-07:00

It is election day in BC today and last night on the Dave Brindle show we talked about two different meals for the two parties. My suggestion for the NDP is a fantastic meatloaf, I like to make it with turkey but it can also be made with beef or a combination of beef and pork. I would suggest pairing this with some yummy mashed potatoes with sour cream and chives and then some sauteed green beans. This is the ultimate comfort meal. Remember to pull this recipe out on a rainy night! The nice thing is you can make a large batch the meatloaf mix and then freeze a few extra. Just don't add the topping until you are ready to bake. The meatloaf can also be made into giant meatballs for individual portions which looks really nice on the plate.

Turkey Meatloaf topped with Caramelized Onions

1 large yellow onion, finely diced
2 cloves of garlic, crushed
1 tbsp olive oil
1 tsp salt and pepper
1 tsp fresh thyme leaves
4 tbsp Worcestershire sauce
1/3 cup chicken stock (beef stock if using beef/pork)
1 tbsp tomato paste
1 tbsp Montreal steak spice
1 tbsp Dijon mustard
3 lbs ground turkey (or beef or beef and pork)
2 eggs, beaten
1/2 cup ketchup
1/4 cup Dijon
2 onions, julienned
2 tbsp olive oil
1 tbsp butter

Saute onions, garlic and thyme in olive oil until tender, about 5 mins. Allow to cool. In a large bowl place ground meat of choice, Add cooled onion mixtures, Worcestershire sauce, chicken stock, 1 tbsp Dijon, tomato paste, steak spice and eggs. Mix well and then add bread crumbs. Mix again till incorporated. Place in a large loaf pan. Mix together ketchup and Dijon and spread over meat. Bake at 325'F for about 1 1/2 hours and internal temperature reaches 160'F. While baking saute julienned onions in the butter and olive oil for about 20-30 mins until nicely caramelized. Once meatloaf is baked top with caramelized onions and enjoy.

This recipe will double easily. This serves about 6 people.

The Ultimate Guacamole

2009-05-06T16:31:00.000-07:00

I just finished making a fantastic guacamole to pair with the yam and black bean burritos for dinner and I thought I should add it to the blog while the quantities are still fresh in my head.

Perfect Guacamole

4 ripe avocados, scooped and mashed
2 lemons, juice of
1/2 cup salsa (the chipolte salsa from Que Pasa adds a fantastic smoked flavour)
1/2 sour cream (not low fat need something thick)
1/2 cup cilantro, stems removed and chopped
salt and pepper to season

Mix all items together and enjoy! Makes about 2-3 cups.

For a fantastic variation remove the salsa and cilantro and increase the sour cream slightly and add 1/2 cup (or to taste) crumbled blue cheese. Now you have roqacamole which is to absolutely die for.

Now grab some tortilla chips and crack a beer and enjoy!

Yam and Black Bean Burritos

2009-05-05T14:37:00.000-07:00

Today is Cinquo de Mayo, well at least in Mexico and the US. I am craving something spicy and flavourful and remembered this recipe which is my adaptation from the Moosewood Restaurant Cookbook. This is a great cookbook for those who are looking for low fat healthy alternatives even if you are not a vegetarian.

Yam and Black Bean Burritos

5 cups peeled and cubed yams (or sweet potatoes or blend of both)
1 tsp salt
2 tsp grapeseed oil (or veg)
3 medium onions, peeled and diced
4 cloves of garlic, crushed
1 jalapeno, diced (seeds removed first if you want to soften the heat)
4 tsp cumin, ground
4 tsp coriander, ground
3 15oz can black beans, drained and rinsed
1 bunch cilantro leaves, stems removed and chopped
2 tbsp lime juice
salt and peppers to season
8 8" whole wheat tortilla (or flavour of your choice)

Accompaniments
guacamole
sour cream
salsa

Preheat oven to 350'F. Place yams and salt in a saucepan with cold water to cover plus 1 ". Bring to a boil and then turn to a simmer til tender (10 mins or so). Drain and set aside. While the yams are simmering heat the oil in a skillet and add the onions, garlic and jalapeno. Slow cook until they start to caramelize, about 10mins. Then add the cumin and coriander and cook for 2-3 more minutes to release the spices. Remove from heat and set aside. Place yams in a bowl and mash with a fork. Then mix in with a wooden spoon: black beans, cilantro, lime juice and onion mixture. Taste here and add salt and pepper. Lightly oil a baking dish. Spoon about 1/2 cup of mixture in the centre of each tortilla. Fold in the sides and roll it up. Place seam side down in baking dish. Cover with foil and bake for about 30 mins. Serve with accompaniments and a great green salad.

For wine I would pair I crisp sauvignon blanc or pinot gris.
For the meat eaters why not bbq some chicken breast that have been marinated in tequila, lime juice and cilantro and you have fantastic meal!

Souvlaki: beef, pork or chicken

2009-04-28T16:40:00.000-07:00

With the beautiful weather in Vancouver this week I am feeling inspired to bbq. Dave Brindle and I were chatting on his show on am1410 Monday night and he asked me for a good souvlaki recipe so I will include that which can be used for beef, pork or chicken as well as a recipe for tzatiki. I like to pair this with a simple Greek salad, some Greek style potatoes roasted in olive oil, lemon juice and garlic and some yummy pita bread. Use the Greek pita that is thicker and doesn't have a pocket. the trick is brush it with olive oil and put it on the bbq for 1-2 minute per side right before you sit down for dinner.

Tracy's Souvlaki
1/2 cup plain yogurt
2 tbsp olive oil
1 lemon zest and juice
2 tbsp oregano, fresh and chopped
3 garlic cloves chopped
1 lb chicken (thighs or breast boneless and skinless)
beef (sirloin) or
lamb (leg or sirloin) diced in 1/2" pieces
salt and pepper

Dice meat of choice. Mix first 5 ingredients together and then toss with meat. Place in a ziploc bag and squeeze out air and marinate minimum 2 hours but overnight is best in particular for the beef and lamb to tenderize.

Skewer meat and preheat bbq. Season the meat with salt and pepper as you put them on the bbq. Chicken should be fully cooked through. For the beef or lamb cook till medium rare and then rest. It is important to allow the meat to rest for a minimum of 5 minutes in order to allow the juice to redistribute thought the meat and the muscle to relax.

Tzatiki
1 cup plain yogurt
1 long english cucumber, seeded, grated and squeezed dry
2 cloves garlic crushed
1 tbsp fresh dill, chopped
salt and pepper

Mix all ingredients together. Allow to rest a few hours for flavours to develop.

Butter Chicken

2009-04-24T10:58:00.001-07:00

For those of you who know me I have had a great affection for Indian cuisine for awhile now. One of my favourite meals with guests is to turn my kitchen upside down and create 4 or 5 different curries, pick up some samosas and fresh naan bread and have a feast. I have my favorites but the one recipe I was unhappy with was the butter chicken. I finally found a fool proof in less that 30 mins amazing butter chicken recipe. Here is goes. For the vegetarians substitute the chicken with tofu. Only cook for a few minutes after tofu has been added.

Simple Butter Chicken

1lb chicken breasts, cut in bite size pieces
1 lb chicken thighs, cut in bite size pieces
4 tbsp tandoori paste, I like pataks
1 cup plain yogurt
10oz can plum tomatoes, purred
1" piece of ginger, julienned
2 tsp garam masala
1 tsp crush chili
1 tsp ground cardamom
1 tsp paprika
1 cup whipping cream
2 tbsp brown sugar
salt and pepper to taste.

Mix the yogurt and tandoori paste, add chicken and marinate 1- 4 hours.

Mix the rest of the items in a dutch oven or something similar and bring to a boil. Simmer for 10 mins. Add chicken and simmer an additional 20-30 mins until chicken is fully cooked. Check seasoning and add salt, pepper or sugar if necessary.

Serve with warm basmati rice, naan bread and raita. top with cilantro if you like. Some green beans sauteed in mustard seeds, ginger and coconut milk would be great too!

For wine, a nice spicy Gewurztraminer would be great. Try the one from Blasted Church!

Quiche

2009-04-10T14:05:00.000-07:00

One of my favorite meals to go out for is brunch. Nothing like having breakfast at a waterfront restaurant in this city and enjoy the view and a delectable meal.

If you are planning a brunch at home this weekend or any other weekend one of my favorite items to serve is quiche. It also makes a fantastic dinner with a great salad. The recipe itself is so simple and then the filling is up to your creativity.

Quiche
1 premade pastry shell, or pastry
1 litre creamo
8 eggs

Fillings of your choice, see suggestions below.

Line the quiche pan with the premade rolled pastry or use a unsweetened deep dish. Add fillings chopped up. Mix eggs and cream together and mix well. Season with salt and pepper. Pour over fillings until the pastry is full. Bake at 375'F approx until quiche is set. Can be served at room temperature or warm.

Filling ideas.....
smoked salmon, cream cheese and dill
ham, peppers, mushrooms and Swiss
bacon, caramelized onions and blue cheese
asparagus and Swiss
spinach, roasted peppers and chevre (or feta)
prosciutto, sundried tomatoes and boursin
ham, leek, mushroom and cheddar
zucchini, bacon and Gruyere
potato, smoked salmon and chevre

Really anything goes here. Let me know your favorite combinations.

If you would like to receive notification each time the blog is updated please send an email to catering@tastetosavour.com and I can add you to the distribution list.

Potato Latkes with Smoked Salmon

2009-04-09T10:53:00.000-07:00

This is the week of celebrations in many different cultures and for the Jewish community it is Passover. In doing my research from the radio spot I did on Tuesday I learnt all about the traditions of the food for this celebration and the components of the Seder Plate. It was all truly fascinating. One of my favorite items from the Jewish menu that I have incorporated into my menus for catering in the potato latkes. They can be served for brunch as a base for eggs benny, as a side dish for dinner or as a bite size hors d'oeuvre. This is a popular item that we serve often at cocktail parties. Enjoy.

Just a note if you are using this recipe for Passover please omit the flour if you have anyone attending our event that may be Jewish. However flour is acceptable for the balance of the year.

Potato Latkes topped with Smoked Salmon and Creme Fraiche

200 ml creme fraiche or sour cream
1 tbsp dill, finely chopped
2 tbsp horseradish
1 tsp lemon zest

5 lg yukon gold potatoes, peeled and grated
1 clove garlic crushed
salt and pepper
1 egg, beaten
1/4 cup flour
16 slices of smoked salmon

Mix the first four ingredients together and set aside. Grate the potatoes and be sure to squeeze out as much moisture as possible. Add the garlic, seasonings, and egg and mix well. Slowly incorporate in the flour. In a saucepan heat 1/2" veg oil. Form the latkes into 1 inch discs and place in the oil. Flip part way and cook until crispy. Place on paper towel to cool and remove excess oil. For assembly reheat latkes in the oven for 5mins at 375'F and then arrange on platter top with a slice of smoked salmon and a dollop of the cream mixture. garnish with chives or capers. Serve immediately.

Latkes will freeze well and can be pulled out last minute when guests arrive.

Strawberry Rhubarb Loaf

2009-04-08T07:33:00.000-07:00

Well I think we can finally say that spring has arrived in Vancouver. We have been able to enjoy two beautiful days of sunny, warm, winter coat free weather. There are a few ways I like to celebrate spring. A fire in my back yard in the outdoor chimney, rose wine (try Joie's or a great bottle of Tavel) and lastly cooking with the produce of the season. Here is a cheat sheet for the spring season for you to reference.

Early Spring: baby lettuces, broccoli, morels, new potatoes and snap peas
Mid Spring: asparagus, artichokes, lemons, spinach and rhubarb
Late Spring: berries, chard's, apricots and plums

Here is a great recipe to celebrate spring. The batter can be cooked as muffins or a loaf and freezes well.

Strawberry Rhubarb Loaf
recipe is from Company's Coming Mostly Muffins

2 cups all purpose flour
1 cup brown sugar, packed
1/2 cup ww flour
1 tsp baking soda
1/2 tsp salt
1 lg egg
3/4 buttermilk
1/4 cup veg oil
1 cup fresh sliced strawberries
1 cup fresh sliced rhubarb

Topping
1/2 tsp cinnamon
1/2 cup brown sugar, packed

Combine first 5 ingredients, blend and make a well. Combing next three ingredients and add to well. Add strawberries and rhubarb, stir until moist.

Scoop into 12 muffin tins or a large loaf pan. Combine topping items and sprinkle on top. Bake at 375'F for 18-20 mins for muffins and 35-45 mins for a loaf. Test with a skewer.

If you are interested in receiving an email when I update the blog please email me at catering@tastetosavour.com and I will add you to the update list.

Thai Wings with Peanut Sauce

2009-03-29T17:33:00.000-07:00

So while I was at the wine festival last week I had the opportunity to taste at least a hundred wines. Yummy! What better way to spend an afternoon then walking around wine glass in hand and having people pour you wine. Hmm a few appies may have been nice.....

Well I have always been a fan of a wine called Conundrum out of California but it is close to $30 so not an everyday drinking wine. While tasting and splitting my girlfriend Jasmine recommended that I try this wine by Sokol Blosser out of Oregon called "Evolution". It was fantastic, so close to Conundrum, a blend of 9 different varietals and so yummy. The price is a bit better situated as well at $23.99. This would be fantastic paired with any ethnic or spicy foods with its flavours and aromas of allspice, green apple and honeysuckle. I have added their website as well.

http://www.sokolblosser.com/

Well I have a bottle chilled in the fridge and I just pulled some Thai inspired chicken wings out of the oven with a peanut sauce and some paneang curry.

For those of you who may be looking for a new wing recipe to try....

Thai Wings with a Peanut Dipping Sauce

2lbs chicken drummettes
2tbsp vegetable oil
1 tbsp turmeric
2 tbsp madras curry paste, I really like the Patak's
1tbsp brown sugar
2 cloves of crushed garlic
2 tbsp chopped cilantro

Mix oil and spices into a paste. Coat chicken wings and marinate for minimum 2 hours, overnight is best. Bake at 425'F for 20-25 mins until chicken is done. Top with cilantro prior to serving.

Peanut Sauce

1 can coconut milk
1 tbsp chopped ginger
2tbsp red Thai curry paste
1 cup peanut butter, unsweetened
2 limes, juice of
1 tbsp brown sugar

Bring coconut milk to a boil and then whisk in curry paste and peanut butter. Remove from heat and add lime juice and brown sugar. Sauce will last up to 2 weeks in the fridge
yield 1 1/2 cups

Chicken with 40 cloves of garlic

2009-03-28T18:36:00.000-07:00

This week is wine fest in Vancouver which is always a treat. On Thursday night I was on the Dave Brindle show on AM1410 and we were chatting all about cooking with wine, some of our favorite recipes and more. Here is the article that I had written for an event a few years back with one of my favorite recipes. Please pour yourself a glass of wine and enjoy!

Cooking with Wine
By Tracy Rowand, Taste to Savour Catering Inc., http://www.tastetosavour.com/

Wine brings many benefits to cooking -- my favourite being the glass you drink while cooking. In addition, wine intensifies and enhances the flavour of food. When used in a marinade, wine also helps tenderize meat.

While it is not necessary to use expensive bottles of wine when cooking, it is important that you like the taste of the wine. If you don’t, the wine will have an adverse affect on your palate when you taste the food later. It is also important to note that the strongest characteristic of the wine will be intensified during the cooking process, such as fruitiness, sourness, etc., so take this into consideration when choosing the wine. Pouring yourself a glass first and tasting it before you add the wine to the sauce or marinade you are preparing is always a good idea.

To achieve the best results when cooking with wine, add the wine at the beginning of the cooking process rather than then end, as this will allow the wine to blend with the food and intensify the flavour. Adding wine at the end will create an acidic flavour.

Here is one of my favourite recipes that is best with a nice citrusy white either a NZ Sauvignon Blanc or a BC Pinot Gris would be great here. I usually pair with wild greens with a shallot vinaigrette, mashed potatoes, roasted tomatoes and French beans. You can serve the same white with dinner or, if you prefer red, choose a lighter bodied wine from Spain or a Pinot noir.

Chicken with Forty Cloves of Garlic
40 cloves of garlic, peeled (about 3 heads)
5 lbs of boneless skinless thighs or breast
Sea salt
Black pepper
1 tbsp unsalted butter
2 tbsp olive oil (doesn’t need to be extra virgin)
¼ cup cognac
1½ cup dry white wine (my preference is a BC Sauvignon Blanc or Pinot Blanc) plus 5 oz in a wine glass
1 tbsp fresh tarragon (thyme can be used if you are not a tarragon fan)
¼ cup heavy cream (33 or 36%, also called whipping cream)
Preheat oven to 350⁰F. Pour yourself a glass of wine and taste. Peel the garlic. Season the chicken on both sides with salt and pepper.
Heat the butter and oil in a heavy pan that has a lid and can go in the oven. On medium high heat, in batches, brown both sides of the chicken, removing from the pan and setting aside when done. Lower the heat to medium when done and sauté the garlic until it starts to brown, about 5-10 mins. Deglaze with the cognac and then add the white wine. Scrape any of the yummy brown bits up as you do this. Add the chicken back to the pan, put on the lid, and bake in the oven for about 30 minutes until the chicken is cooked through and tender. Don’t forget to have another taste of wine.
Remove the chicken and garlic from the pan and set aside. Place the pan back on medium high heat and reduce the sauce by ½. Add ¼ cup of heavy cream and reduce to desired consistency. Finish with fresh tarragon and be sure to check your seasoning (salt and pepper) -- a sip of wine won’t hurt either.
Place the chicken on a platter and ladle sauce on top. Garnish with a twig of tarragon. Enjoy!
Serves 4-6 people depending on appetites.