Pistou Soup

Pistou is a sauce made from cloves of garlic, fresh basil and olive oil. It is a typical condiment from the Provence region of France that can be served with pasta dishes or as a spread for bread.  Some recipes incorporate the pistou into the soup just before serving or it can be offered at the table to be added after the soup is served.  With a salad and baguette, this bean and veggie soup makes a fiber-rich meal.

Serves 4
recipe from Jamie Magazine
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4 tablespoons olive oil
1 onion, chopped
3 leeks, sliced
3 garlic cloves, finely chopped
3 potatoes, chopped
3 carrots, chopped
2 fresh bay leaves
1 celery stick, chopped
1 tablespoon chopped parsley
3 zucchinis, chopped
250g baby green beans
1 x 400g can cannellini beans, drained
1 x 400g can borlotti beans, drained
1 x 400g can chopped tomatoes
70g small macaroni

Pistou Sauce:
5 garlic cloves
Small handful fresh basil leaves
60g grated parmesan
3 tablespoons olive oil

Heat the oil in large saucepan over a medium heat and sauté the onion, leeks and garlic for 5 minutes. Add all the other ingredients except the pasta, cover with water, season well and simmer till the vegetables are tender. Add the pasta and simmer till cooked, adding water if the soup is too thick.
For the pistou sauce, combine the garlic, basil and sea salt in a mortar and pound with pestle until puréed, add the parmesan and olive oil to make a paste. Serve the soup with a dollop of pistou.


The Culinary Chase's Note:  An easy dish to make with nutritious ingredients and amazing flavors!!

Turkey Fajita Wraps

There's always a dilemma as to what to do with leftover Christmas turkey.  Each year I try to come up with some new ideas that the family will enjoy and since we love Mexican food, what better way to dress up turkey you've been eating for a couple of days?  Everyone has their favorite fajita recipe and this one really was a hit with us.  Leftover turkey can easily be added to soups, casseroles and can replace chicken in most recipes.  My great aunt always used to make Turkey Tetrazzini with her leftover meat and is another great-tasting dish.

Serves 6
recipe from the Food Network
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3 tablespoons olive oil
1 small red onion, thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
1 clove garlic, minced
500g boneless, cooked turkey meat, cut into chunks
1/2 tablespoon ground cumin
1/2 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 dashes cayenne pepper
6 large red leaf lettuce leaves
2 tablespoons finely chopped cilantro leaves
1/2 cup shredded cheddar cheese
1/4 cup sour cream

Heat the oil in large skillet over high heat. Add the onion, peppers, and garlic and cook, stirring, until slightly softened. Add the turkey, cumin, chili powder, salt, pepper, and cayenne and cook, stirring, until cooked through, about 5 minutes. Spoon a couple tablespoons of the turkey mixture on the inside of a lettuce leaf, top with a tablespoon of cheese and a dollop of sour cream, and roll up like a burrito. Close with toothpicks. Repeat to make 6 wraps in total. Serve with salsa picante and guacamole, if desired.

The Culinary Chase's Note:  Beautiful flavors and a great idea using lettuce leaves to present the fajitas in, however, I decided to use Kontos Lavash roll-up flatbread in lieu of lettuce leaves (another alternative to using flour tortillas).

Red Curry with Meatballs

It seems so long ago since the last time I prepared an Asian dish and when I saw this recipe, a floodgate of food memories came rushing through.  Lemongrass is a favorite herb of mine as it can be used to refresh and lift a dish up with its subtle lemony and citrusy flavor.  It's the most popular herb used in Thailand.  Coconut milk helps balance the heat from the chili and counters the sour notes from the limes while fresh herbs, such as basil, mint, and coriander, are a beautiful aromatic finish to an already amazing dish.  Experiment with Thai flavors and try marinating meats with fish sauce, soy sauce, sugar, garlic, lemongrass, and chilies.  Serve steamed or fried fish with a sauce made with equal parts of fish sauce, water, and sugar, and then accent with garlic, Thai chilies, and a squeeze of lime.  This is one I use and is easy especially easy and quick to cook when using fish fillets (no bones as I am dreadful if I chew on a fish bone).  

Serves 4
recipe from Australian Delicious magazine
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2 tablespoons olive oil
1 red bell pepper, thinly sliced
2 to 3 tablespoons Thai red curry paste
400ml can coconut milk
1 long red and 1 long green chili, seeds removed and thinly sliced
3 spring onions, thinly sliced
1 lemongrass stem (pale part only), finely chopped
juice of 2 limes
steamed rice, to serve

Meatballs
500g lean ground beef
2 spring onions, finely chopped (plus extra to serve)
1 long red chili, seeds removed and finely chopped (plus extra to serve)
2 tablespoons finely chopped coriander (cilantro), plus extra to serve
2 teaspoons finely grated ginger
grated zest and juice of 1 lime
1 egg, lightly beaten

For the meatballs, place all ingredients in a large bowl, season, then use your hands to mix together until well combined.  With slightly wet hands, form into 20 walnut-sized balls.  Chill 15 minutes.  Heat 1 tablespoon of oil in a large, deep frypan over medium heat.  Cook the meatballs, in 2 batches, for 10-12 minutes until browned and cooked through.  Remove and set aside.

Wipe the pan clean, then heat remaining oil over medium-low heat.  Add bell peppers and cook 2-3 minutes until softened, then add curry paste and stir for a further minute until fragrant.  Stir in coconut milk, chili, spring onion, lemongrass and lime juice. Simmer 2-3 minutes until slightly reduced and thickened.  Return meatballs to curry sauce, stirring gently to coat, then place over low heat for 1-2 minutes to heat through.  Scatter curry with coriander, chili and spring onion.  Serve with rice.


The Culinary Chase's Note:  There's something to be said when the aromatics of this dish hit the air!  Simply heavenly!  Before using the lemongrass, peel away the tough outer layers and crush or chop the stalk to help release its flavor.  You can also use rice noodles in lieu of steamed rice.  Enjoy!

By The Glass Tasting Note:  Sommeliers, to a fault, automatically scream Gewurztraminer at any hint of curry but I for one prefer Riesling with Thai curry dishes such as this. Not just any Riesling will do here, as mineral-edged cool climate versions such as those from Ontario tend to disappear when confronted by too much flavour.  In this case opt a lush German version such as those labelled as Auslese or go for the limey richness of a Clare Valley Riesling from Australia. Better yet, if you can find either that has had enough time to age in a bottle in order to develop lanolin and diesel aromatic complexity to go along with the grape’s limey zing you’ll likely find some food and wine ecstasy in this pairing.  Another surprising source of good value Riesling is Washington State. Hogue’s entry level is a great value and a good match to Asian cuisine.

Chicken Breast Stuffed With Roasted Red Peppers, Feta and Pistachios

This recipe is from my foodie friend, Peter Minakis, from Kalofagas - Greek Food & Beyond.  I love reading Peter's blog which highlights all things Greek.  Pistachios are a favorite of mine and they're a nut that I feel adds a special flare to any dish.  Perhaps it is their Persian roots coupled with the fact that they are expensive.  Iran is the main producer of pistachios in the world.  Pistachio trees take approximately seven to ten years to reach significant production and are biennial bearing meaning the harvest is heavier in alternate years.  Pistachios are a good source of copper, phosphorus, potassium, magnesium, and B6. The nuts deliver 30 vitamins, minerals, and phytonutrients and make for a perfect snack food.


Serves 4
recipe from Kalofagas

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2 large chicken breasts
4-6 roasted red peppers, charred skins peeled off and seeded
2 teaspoons smoked paprika
sea salt and fresh ground pepper
2 tablespoons olive oil
1/2 cup coarsely ground pistachios (shelled and unsalted)
olive oil for searing

Feta and Mastiha Sauce
2 large cloves of garlic, smashed
1/2 cup dry white wine
1/2 cup chicken or vegetable stock
1/4 cup strained Greek yogurt
1/4 cup crumbled Feta, mashed with a fork
1 teaspoon of lemon zest
1 teaspoon of fresh thyme leaves
1 shot of Skinos mastic liqueur (or 1 tear drop of Mastic, crushed OR a drop of Mastic essence)
salt and pepper to taste

Saffron Rice
2 1/2 cups of vegetable or chicken stock
a pinch of saffron
1/4 cup olive oil
1 cup of long-grain rice

Preheat oven to 200c (400f).  Rinse rice and place it in a medium-sized baking vessel. Take a pinch of saffron and place in a bowl. Pour 1/2 cup hot stock over it and give the saffron about 5 minutes to bloom (liquid will turn a bright yellow).  Pour the saffron-infused stock along with the remaining 2 cups of stock, olive oil and rice into your baking vessel and stir. Adjust seasoning and place in oven for approximately 45 minutes or until all the liquid has been absorbed.   Remove from the oven, fluff with a fork, cover and keep warm.

Reduce oven to 190c (375f).

Rinse chicken breasts and pat-dry. Butterfly chicken breasts and then place between some plastic wrap and pound out until thin and even in thickness. Peel the charred skins off roasted red peppers and seed them. Shell unsalted pistachios and place in a food processor and pulse until course. Add the crumbled Feta and olive oil and process until blended.

Sprinkle smoked paprika on the insides of the chicken breasts.  Place roasted peppers to cover most of the chicken’s surface (allow a border of about 1/2 inch so that the filling isn’t exposed when rolling). Smear the Feta and pistachio filling over the peppers and spread it out evenly with a spatula, spoon or your hands.

Tightly roll up chicken breast and tie them up with kitchen string.  Rub a good amount of olive oil over the chicken breasts and season with salt and freshly ground pepper.  Place a large skillet on stove-top over medium-high heat.  Add chicken breasts to the skillet and sear on all sides until golden. Add some more oil if needed.  Remove chicken breasts from skillet and transfer to a baking tray. Place a meat thermometer into the centre of the breast and place in the pre-heated oven.  Roast chicken breasts for about 30 minutes or until the thermometer reads 180f or until the juices run clear. Remove from oven, keep warm and allow to rest at least for 5 minutes before slicing.

Using the same skillet that you seared the chicken in, over medium high heat, add the wine, stock, smashed garlic and bring to a boil. Reduce to medium heat, scrape up the brown bits with a wooden spoon  and simmer until the liquid has reduced by half.  Adjust seasoning with salt and pepper and add lemon zest, fresh thyme and strained Greek yogurt. Gently stir in the yogurt and add the splash of Mastic liqueur. Simmer for a couple of minutes while stirring, take off the heat and reserve until chicken is ready to be serve.  Snip off the butcher’s twine from the chicken and carefully slice the into rounds. Divide the portions and serve on a bed of saffron rice. Spoon over some Feta and Mastiha sauce over the chicken along with come finely chopped pistachios for garnish.

The Culinary Chase's Note:  You know when you see a recipe and think, that's going to be nice?  Well, this is exactly how I felt plus it's always music to my ears when my kids say, "mmmm Mom, this is good!"  I didn't have Skinos Mastic liquor so I used a bit of Sambuca instead.  Keep an eye on the chicken when cooking as it may cook faster depending on how thin the chicken is.  Delish!

By The Glass Tasting Note:  This dish certainly takes the blah out of serving chicken as there is flavour in every element. The challenge of this dish is its mix of intense and slightly exotic flavours and the tanginess of the sauce. While Greece is famous for its pine infused Retsina wine, which despite its rather unique and to many palates (not Greek) outright unappealing personality is a great match to many Greek dishes. However, the saffron component of this dish makes it best to veer away from Retsina and opt for something more floral and spicy such as a Peloponnese Moschofilero. If there isn't a Moschofilero at your local wine retailer (there likely won't be) I suggest a New World Viognier. Two value priced versions that work here and that are widely available include Cono Sur Viognier from Chile and Graham Beck Viognier from South Africa.

Pecan Puffs

For me, the Christmas holiday season always reminds me of how much work and effort my Mom put into baking goodies at least a month away from Christmas.  She made fruit cakes, plum puddings, cookies of many varieties, pies, chocolates, savory tidbits.  It seemed the house was forever enveloped in beautiful cooking aromas.  This season I seemed to be taking a page out of Mom's book and have been baking more than usual.  I was watching Sarah's Holiday Party decorating program on TV last week and saw she was making these cookies. I recently purchased a food processor and absolutely love how well it works.  I was vacillating between Cuisinart and KitchenAid and finally decided on the 12 cup KitchenAid.  The way the top came off was a deciding factor for me as I found the Cuisinart 11 cup lid was a bit finicky plus KitchenAid is offering a mail in rebate of $75.00 for this unit. An additional 20% off I received from The Bay also made this purchase very attractive.

Makes 48 (depending on size)
recipe from Sarah's Holiday Party
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1 cup butter
2 teaspoons vanilla
2 cups cake flour, sifted
4 tablespoons brown sugar
2 cups pecans
icing sugar for dusting

Add pecans to food processor. Puree until well ground and fine, almost to the consistency of pecan butter.  Add butter and brown sugar to food processor and mix until mixture appears frothy. Add vanilla and mix again.  Add flour a little at a time, pulsing the food processor between additions. The resulting mixture should appear as a thick paste.  Chill in the refrigerator for 30-60 minutes until firm, then scoop out small amounts of dough and roll into balls.

Preheat oven to 150c (300f).  Place balls on a non-stick baking sheet (they can be close together as the dough does not expand much when cooking). Bake at 300 degrees for about 35 to 45 minutes, depending on the size of balls. Remove from oven when slightly golden on the outside. Transfer carefully to a cooling rack while still warm (best to use your fingers so you don’t crush the cookies with a spatula), then use a flour sifter to dust icing sugar over the top of the cookies while warm. Allow to cool completely, and dust again.

The Culinary Chase's Note:  These literally melt in your mouth!  I didn't follow the instruction about refrigeration, not because I thought I knew better, but because I had hastily scribbled the notes down and forgot that part where it said to refrigerate the dough and then roll into balls. I dropped the dough by heaping teaspoonfuls onto the cookie sheet.  This didn't seem to affect the delicate nature of this cookie nor how delicious it tasted in my mouth. Thanks goodness for Google search!  If you like this, then you may also like my easy shortbread cookie recipe.

Whole Baked Romanesco Cauliflower with Tomato and Olive Sauce

Cauliflower is one of those vegetables that you either love straight away or it becomes an acquired taste.  I always thought it was on the bland side especially when cooked too long but I have used many recipes that spice up this humble vegetable.  Cauliflower is nutritious and can be eaten raw or cooked (roasted, boiled, fried, steamed).  The flavor can be described as a mild, nutty flavor and is an excellent source of vitamin C, a good source of dietary fiber, folate and vitamin K.  I was at the market on the weekend and spotted this lovely shaped cauliflower and the person selling it said it was cauliflower Romanesco.  Its spiral, pine cone shaped head prompted me to purchase it and use it in this recipe.

Serves 4 (as a side)

recipe from Cook with Jamie
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1 red onion, peeled and sliced
5 cloves of garlic, peeled and chopped
1 large head of cauliflower, outer green leaves discarded, stalk chopped
olive oil
a handful of black olives, stoned
4 good-quality salted anchovy fillets in oil, drained and sliced
a handful of fresh flat-leaf parsley, leaves roughly chopped, stalks finely chopped
2 x 400g tins good-quality chopped plum tomatoes
red wine vinegar


Find a pan that will fit your whole head of cauliflower in, leaving an inch around the outside of it – this is important, otherwise it won’t cook in the way it’s supposed to.  Add the onion, garlic, chopped cauliflower stalk and a glug of oil to the pan and slowly fry for 10 minutes until softened and with a little colour. Add the olives, anchovies and parsley stalks and fry for another couple of minutes. Add the tomatoes, then half-fill one of the tins with water and add that to the pan, with a good swig of red wine vinegar. Stir everything together, breaking the tomatoes down with a spoon to make sure there are no big lumps, and bring to the boil.

Take the cauliflower and gently push it down into the sauce. If you’ve got the size of your pan right, half of the cauliflower will be in the sauce, half above it. Drizzle with olive oil, put the lid on and let it simmer on a low heat for 50 minutes. Serve sprinkled with the parsley leaves.  Lovely with roast lamb, and it’s also a delicious main course for a vegetarian if you leave out the anchovies.

The Culinary Chase's Note:  This was a lovely way to present an otherwise boring vegetable!  The flavors here mingled beautifully and I love how the anchovies and olives gave this a real Mediterranean taste while the red wine vinegar kicked it up a notch.  Next time I make this I'll add a pinch of chili flakes.  Delish!

By The Glass Tasting Note:  My last sighting of this intriguing vegetable was last month walking through a vegetable market in Ventimiglia, Italy. The flavours of this dish are all about the Mediterranean coast line. For a wine selection there is no point in exiting the Med.  If you serve this dish on its own, here is an opportunity to think pink as the tannins of red wine might become metallic when mixed with the anchovies and most white wine would fade from existence when confronted with the difficulties of matching liquid upon liquid.  I would opt for the heaviest of rose wine such as those labelled Tavel as the additional alcohol in these rich pinks will help with the challenges of matching liquid to liquid. If you serve it with lamb, than opt for a good Cote de Provence red, especially those that maximize the amount of Cabernet and Syrah in the blend or head down the highway to Bandol where you can find massively flavoured red wines made from the Tannat Grape. Domaine Ott is well known and will please a big crowd or opt for the traditional character of Domaine Tempier.

The Victorian Kissing Ball

Christmas is just around the corner and many are busy preparing their favorite holiday food and decorating their homes.  I'm sure we've all seen a kissing ball or mistletoe hanging over open doorways but do you know why?  Originally, during England's Middle Ages, "holy boughs" (made from interlocking evergreen branches) graced passages.  The holy bough hung from entryways as an omen of goodwill for embracing visitors.  After a period of unpopularity, thanks to the Puritans, Victorians brought the holy bough back from obscurity, complete with a new look and new name.  It soon became known as the kissing ball which was an elaborately decorated apple or potato complete with herbs and foliage.  The herbs on each 'kissing ball' were not only chosen for their beauty, but also for their symbolic value.  Lavender and rosemary signified loyalty and devotion, while thyme promoted courage.  Mistletoe was a popular decorative choice symbolizing good fortune and fertility.

The kissing ball began to emphasize romance, rather than mere good will.  Dancers waltzed under the kissing ball laced with mistletoe for a peck, and single women stood in wait for potential suitors.  Eventually, sprigs of mistletoe superseded all other foliage and became the symbol of holiday affection that we know toady.

The Victorians incorporated the use of a number of different plants into Christmas celebrations; the Victorian home was decorated with greenery such as Holly, Mistletoe and Ivy, as well as evergreen boughs, which were then fashioned into festive Christmas garlands, wreaths and swags. 

To make your own kissing ball, visit Martha Stewart's site or for an artificial version, check out Better Homes and Gardens.

The Culinary Chase's Note:  My kissing ball hangs over my kitchen window which I purchased from a local florist.  It was minimally decorated and suited my needs to which I added a few sprigs of baby's breath.  Lavender and rosemary will be added this weekend after my trip to the farmers market.

*Did you know that one of the earliest of Christmas traditions began with the Victorians?  It was Queen Victoria and Prince Albert who popularized the lighted evergreen in the home.  In the 1840s, Prince Albert introduced the first Christmas tree to Windsor Castle in England. The Christmas tree was decorated with lighted candles and it was traditional to place Christmas presents beneath the tree. Christmas trees became as traditional as Christmas carols.

By The Glass Note: I would dare say that for as long as there has been wine there has been a link between it and kissing. Haven’t we all had one of those wine induced moments of adoration? I for one can admit that my marriage has much to do with my attempts to woe with food and drink.  If you like the idea of a kissing ball, as a symbol of love and romance during the holiday seasons you might like wines that either figuratively or literally emulate its character. In Canada, Andrew Peller Ltd markets the connection of love and wine through its simple XOXO line but if you want a wine to induce the adoration of a foodie it might be better to forego gimmicky labels and try searching out wines, like the kissing ball, that blend fruit flavours with intriguing herbaceous notes. Australian Cabernet is famous for its combinations of ripe blackberry fruit and savoury notes (mint, sage) – the Wolf Blass Grey Label Cabernet Sauvignon is over the top in its combination of sweet and savoury elements.  I for one love the wines of Provence and Southern Rhone that sing with rather than scream about their herbaceous characteristics.  Look for scents of lavender and rosemary in the red wines of Provence and the Southern Rhone.  Search out wines from appellations such as Chateauneuf du Pape, Gigondas, Vacqueyras and the larger Cotes du Rhone appellation. Producers such as Ogier Caves des Papes make wines that are polished and modern that will appeal to a range of palates. For a true classic producer though, it’s hard to beat the wines of the Perrin Family. Having recently returned from a tasting in the cellars of Chateau Beaucastel I can attest that these only improve with age and rest assured serving an older vintage of this legendary wine to a loved one at Christmas should provide the desired moment of adoration.

Rugalach

Rugalach (other spellings: rugulach, ruggalach, rogelach, rugalah, rugala) is a Jewish pastry and the name is a Yiddish diminutive form of the Hebrew meaning "creeping vine" perhaps because of the rolled-up shape of the cookie.  It can be made with a cream cheese dough, though the dough is more typically pareve (no dairy ingredients), so that it can be eaten with or after a meat meal and still be kosher. The different fillings can include raisins, walnuts, cinnamon, chocolate, marzipan, poppy seed or apricot preserves which are rolled up inside. Rugelach is a traditional Jewish food that is eaten any time of year, including, but not limited to Shabbat. It is not traditional on Hanukkah because it is not fried in oil.  Serve these warm for maximum enjoyment.

Makes 48
recipe from Canadian Living
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2 cups flour
1/2 cup icing sugar
1/2 teaspoon salt
1 cup cold butter
250g cream cheese, chilled
3/4 cup apricot jam
1 egg
1/3 cup chopped almonds (optional)

Place flour, salt and icing sugar in a food processor and whirl until mixed.  Cut butter and cream cheese into small cubes.  Add to flour and pulse just until dough starts to come together.  Form dough into 3 balls then flatten into discs.  Wrap separately with cling film and refrigerate 30 minutes or up to 5 days (freeze up to 1 month).  Remove dough from fridge and let stand until soft enough to roll.  Preheat oven to 180c (350f).  Line a baking sheet with parchment paper.  Place apricot jam in a bowl and microwave until its easy to spread (30 seconds or less).

On a lightly floured surface, using a rolling pin, roll 1 disc into 30cm (12 inch) circle.  Spread 1/4 cup of jam evenly over the rolled out dough.  Cut into 16 wedges.  Beginning at wide end, tightly roll dough wedge up toward the point.  Places crescents on baking sheet 2 inches apart.  In a small bowl whisk egg and lightly brush over cookie.  Then sprinkle with almonds (optional).  Bake until golden 15 to 20 minutes.  Cool and store in an airtight container in a cool place for up to 1 week or freeze up to 1 month.

The Culinary Chase's Note:  This was my first time making these and I have to say these little beauties are a definite repeater!  Experiment with different flavorings and enjoy the outcome.  Instead of using almonds, I sprinkled sugar on top of the egg wash before baking. I had some jam left over so I lightly brushed some the tops of the cookies with the jam followed by a sprinkling of sugar before baking.  Use a pizza cutter to cut the wedges (it's much easier than a knife).  I used the cling film the pastry was wrapped in to help roll it out and I found that if the pastry got too warm it was more difficult to roll so leave the other discs in the fridge until ready to use.  Happy Hanukkah!   

By The Glass Note: These delicious pastries can be enjoyed from morning to night, so the best wine to have with them is of course a sparkling wine; a genre that is as familiar to early mornings topped with orange juice as it is with midnight toasts. Kosher wine has come a long way, and with some research you can know find sophisticated Kosher sparkling wines include Arbanel Cremant D’Alsace from France and of course there are selections from Israel. The Golan Heights is an emerging viticultural region and producers such as Yarden make very credible sparkling wines utilizing traditional methods. If a Kosher wine isn’t available or necessary, keep the sparkling wine choice on the fresher side to match these little pastries. Avoid the heaviest of Champagnes and opt instead for the balanced attack of Spanish Cava or Northern Italian Prosecco.

Entertaining and By The Glass

This is the time of year when people tend to socialize more, attend parties etc.  The art of entertaining takes organization, planning and execution skills.  The event or party could be a formal dinner party, a casual backyard barbecue, a birthday party or a wedding reception.  Entertaining is about having a good time and should be very gratifying knowing you are creating something special that others can enjoy. The thought of entertaining can be intimidating for both the novice and the experienced.  Generate a plan, cook ahead, stay within your limits and remember it is only a party, a time to have fun.  Entertaining is also about trying new things, new ideas and new techniques.  Everybody loves a party where they can reconnect, celebrate and get away from the stresses of daily life.

And who doesn't enjoy good conversation?  Parties are a great way to interact with others and get a better understanding on almost any topic. Friends and good conversation make for an enjoyable time.  The art of conversation means awareness and a genuine interest in other people.  What better way to help kick off a brilliant evening with friends than to host a casual dinner party to include wine tastings from your favorite Sommelier.  I had the pleasure the other day to speak with Mark DeWolf from By The Glass. 

 

By the Glass is a wine event and tour company, born out of the purpose to bring the fun back to the study of food and wine.  In 2002, Mark passed the rigorous International Sommelier Guild's final exam with the second highest mark in Canada. After graduation Mark took a position as an editor of one North America's largest on-line wine publications, Appellation America. Mark eventually attained the position of Senior Editor of Appellation America, working with some of North America's most recognized wine scribes.  

Since leaving Appellation America Mark became the Publications Editor of Occasions Magazine, which is one of Canada's largest food and drink publications, started instructing the sommelier course in Nova Scotia and operates By the Glass which offers food and wine tours in Tuscany, Piedmont, Chile, Argentina, Provence and Burgundy.

The Culinary Chase's Note:  The knowledge a sommelier brings to your table makes for an enjoyable, fun and interesting evening with your friends.  My husband and I went to friends of ours who hosted a wine and cheese evening with their favorite wine steward.  The evening was a lot of fun, many laughs and sampled some great wines.  I highly recommend it!

Two-Bite Caesar Salads

Hosting a dinner party but don't have enough dining space?  One of the easiest ways to accomplish this is to set up mini food stations around your home.  This way your guests can mingle and get a chance to sample the goodies at each station.  This recipe says 'two-bite' but I think that depends on the size of the muffin tin you use.  So keep this in mind when planning a party where your guests will be wondering around your home.  Pancetta is Italian bacon that is salt-cured and spiced.  The Caesar Salad was created in 1924 by Caesar Cardini, an Italian restaurateur in Tijuana, Mexico. Supposedly Cardini invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had and successfully added the dramatic flair of the table-side tossing "by the chef".  For a different Caesar, try Grilled Shrimp Caesar Salad.

Makes 12
recipe from Canadian House & Home
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24 thin slices pancetta
1 small clove garlic, peeled
1/2 small anchovy fillet
1 egg yolk
4 teaspoons fresh lemon juice
1 tablespoon capers
1/2 teaspoon salt
freshly ground pepper
1/3 cup olive oil
3 cups shredded romaine lettuce
1/3 cup small croutons (preferably homemade)
Parmesan cheese

Preheat oven to 190c (375f).  Turn a muffin tin upside down and place it on a baking sheet.  Drape 2 slices of pancetta over each muffin cup, overlapping to create a little cup.  Bake 8 to 12 minutes or until crisped and golden.  Carefully transfer to a rack to cool completely.  In a food processor, add garlic and anchovy and process until minced.  Add egg yoke, lemon juice, capers, salt and pepper and process again.  With the machine running, slowly drizzle in olive oil until dressing is emulsified.  Just before serving, toss romaine with enough dressing to coat the leaves.  Add croutons and toss again.  You may need to add more dressing.  Divide salad among pancetta cups.  Top with freshly grated Parmesan and serve immediately.

The Culinary Chase's Note:  Add 2 teaspoons of the lemon juice first as you may find this will be enough.  I wasn't able to get pancetta and used prosciutto instead.  These little Caesar cups are visually enticing and are a new twist on an old recipe.

By The Glass Tasting Note:  Classic food and wine pairings such as Caesar salad and Chardonnay never go out of style. While the ABC ("anything but Chardonnay") trend has made it popular to reject the lumber-laden Chardonnay that dominated our fridges in the 90s, a new breed of oak restrained Chardonnay is keeping the grape current and fresh without distracting from the grape's classically elegant flavours. When looking for a match to Caesar Salad this is an opportune time to return to the classic character of an oaked Chardonnay from a cool climate, as the wine's creamy flavours echoes the richness and texture of the dressing while any underlying acidity will work with the saltiness of the anchovies, capers and Parmesan. So where to look? If you are into California, search out cool corners where Chardonnay likes to hang out such as the Sonoma Coast, Carneros, the Santa Lucia Highlands in Monterey or coastal areas of Santa Barbara County. Burgundy of course is a natural but Chardonnay's versatility (some might say grow anywhere like a weed character) also means you can experiment with cool climate Chardonnay from Ontario's Niagara Peninsula, Long Island in New York and Northern Italy.

Best Prawn and Parsley Frittata

Frittatas (Italian omelette) have to be one of the easiest dish to make. A meal that incorporates meat, cheeses and vegetables all in one dish. What's the difference between an omelette and a frittata? I thought they were one in the same but omelettes traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.  Frittatas are a fool proof meal and the perfect solution to the empty fridge syndrome (a great way to use leftovers). Eggs provide protein, vitamin B12, Riboflavin and phosphorus, Lutein and Folate. If you like this recipe, then you might also enjoy Pepper, Red Onion and Goat's Cheese Frittata, Zucchini and Prosciutto Frittata, Spinach and Ham Frittata, Mini Ricotta and Basil Frittatas.

Serves 2
recipe from Jamie's Italy
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6 large eggs
sea salt and freshly ground black pepper
handful of fresh parsley leaves, finely chopped
zest of 1 lemon
juice of 1/4 lemon
1 heaped tablespoon freshly grated Parmesan cheese
180g fresh peeled prawns
olive oil
a good knob of butter
1/2 a dried red chili, crumbled

Preheat oven to 220c (425f).  In a bowl, whisk the eggs with a pinch of salt and pepper, then add the parsley, lemon zest and juice, and the Parmesan.  Roughly chop half the prawns, leaving the rest whole, and add all of them to the bowl.  In a small heavy non-stick ovenproof pan, heat the butter with a good splash of olive oil until it begins to foam, then add all the egg mixture.  Slowly move a spoon around the eggs for about a minute on a medium heat, then put the pan into the oven.  Cook for 4 to 5 minutes till slightly golden - will rise slightly and will have a lightness to it.  Sprinkle over the chili and slide it onto a board.  Grate served with a simple rocket salad, good bread and a glass of wine.


The Culinary Chase's Note:  Jamie's note says this recipe also works brilliantly with crab or lobster.  Yum!

By The Glass Tasting Note:  Eggs and frittatas by their nature aren't the friends of any wine but when coming up with a pairing for egg based dishes the solution is natural. What could be better with breakfast than a little Champagne? In the case of a frittata, Prosecco (Italian sparkling wine) is perfecto. If you can find one labelled as Prosecco di Valdobbiadene you can rest assured that is a fresh sparkling wine from a good pedigree. While Prosecco is incredibly popular and a decent match, if you can find it look for Franciacorta - an Italian sparkling wine with Champagne like character; but not the pricetag.

Creamy Spinach-Stuffed Mushrooms

These little hors d'oeuvres taste great and are the perfect size for finger food.  Mushrooms have been used for thousands of years both as food and for medicinal purposes. They are often classified as a vegetable or a herb, but they are actually fungi. While there are over 14,000 mushrooms, only about 3,000 are edible, about 700 have known medicinal properties, and fewer than one percent are recognized as poisonous.   Mushrooms contain 80 to 90 percent water, and are low in calories (only 100 cal/oz). They have very little sodium and fat, and 8 to 10 percent of the dry weight is fiber. They are an ideal food for people following a weight management program or a diet for high blood pressure. If you like this recipe, then you might also want to try Stilton Stuffed Portobello Mushrooms,  Mushroom and Pesto Lasagna or Creamy Mushroom Pasta.

Makes 24
recipe from Canadian House & Home magazine
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24 button mushrooms (about 2 inches in diameter)
1 tablespoon butter
1/2 small onion, minced
2 cups (packed) baby spinach
1/2 teaspoon salt
1/2 cup cream cheese
1/4 cup chopped parsley
zest of half a lemon
pinch freshly grated nutmeg
1/4 cup breadcrumbs

Preheat oven to 180c (350f).  Gently wiggle mushroom stems to remove them, creating a well in each mushroom cap.  Coarsely chop stems.  Place the caps well-side-up on a large parchment-lined baking sheet.  Heat butter in a wide frying pan over medium heat.  Add onion and cook 1 to 2 minutes or until softened.  Add chopped mushroom stems and cook 4 too 5 minutes or until softened.  Add spinach and salt, increase heat to medium-high and cook until spinach is wilted and there is no more moisture at all in the pan. Transfer to a food processor, add cream cheese, parsley, lemon zest and nutmeg.  Whiz until smooth.  Season to taste.

Mound filling into mushroom caps and sprinkle with breadcrumbs.  Bake 15 to 20 minutes or until lightly browned.

The Culinary Chase's Note:  Let these cool a bit before serving.  Delicious and so easy to pop into your mouth!