A New England-ish Dinner

With Jim not there, Mina and I have the chance to eat some of our favourite food. Specificallly seafood. Of course, Lucy often joins us, but Cody ends up eating more of Lucy's food than Lucy does.

Last night, I decided to do a boiled-type dinner. Easy and delicious, I combined baby red potatoes, fresh Ontario sweet corn with some spicy chipotle smoked sausage and some pretty pink shrimp. Overall status of the meal: success. The buttery broth was a perfect compliment to the dish, which was lapped up lavishly with some fresh, crusty bread. Recipe follows:

Chipotle Sausage and Shrimp Boil with Butter Broth

You Need:

• 1 medium onion, quartered
  
• 4 garlic cloves, smashed
• 1 tablespoon black pepper*
• 1 tablespoon dry mustard*
• 2 tablespoons celery salt*
• 1 1/2 tablespoons ground bay leaves*
• 1 1/2 tablespoons nutmeg*
• 1 teaspoon cloves*
• 1 teaspoon ground ginger*
• 1 teaspoon paprika*
• 1 teaspoon Cayenne pepper*
  
• 1 pound red new potatoes
• 2 ears corn, husks and silks removed, quartered
• 1 pound smoked chipotle sausage, cut into 1-inch pieces
• 1 pound large shell-on shrimp
• 2 tablespoons melted butter
• 1 teaspoon hot-pepper sauce

*Combine to make your own seafood spice

To Do:

1. In a large pot, combine onion, garlic, 1 tablespoon combined seasonings (marked with *), and 10 cups water; bring to a boil. Season with sea salt. Add potatoes and reduce to a rapid simmer. Cook until potatoes are almost tender, about 10 minutes.
2. Add corn and sausage to pot. Cook until potatoes and corn are cooked through, 5 to 7 minutes. Remove pot from heat. Stir in shrimp and let stand until shrimp are opaque throughout, about 1 1/2 minutes. Reserve cup cooking liquid; drain shrimp mixture and return to pot. Add butter, 1 tablespoon seafood seasoning, hot sauce, and reserved cooking liquid and toss to combine. Serve with more seafood seasoning.

A weekend less frenetic

As it happens in a frenetic, crazy kind of completely normal life, one often forgets to take a few moments to just... breathe. Thanks to my good friend Deb, I was reminded that I've been holding my breath for months. An invitation from her to go see a show at Shaw opened up a weekend of indulgence and calm. One greatly needed and much appreciated. With that said, this blog is dedicated to Deb - a wonderful travel companion that made my less-frenetic weekend anything but dull. Who knew relaxing could be so much fun? Of course, my indulgences were in great food and superb wine (who goes to Niagara-on-the-Lake and not indulge in great, local wines?!).

Our day started with meeting up at the Artisano Cafe in Oakville. Splendid pastries, great coffee. I had a latte (nice layered presentation, very cute) with a cheese croissant. The smart eating and usual reverence for a low-carb lifestyle immediately was disregarded.

We hit Niagara On the Lake and went to our hotel - The Anchorage. The reservation was made weeks before after struggling to find a somewhat frugal hotel with vacancy. Alas, this one was it. While in need of some maintenance, it was, nonetheless, clean and tidy. Honestly, it was a place to lay our (fuzzy) heads at the end of the night. The price was right, it was fairly well appointed and would suffice. If I had to choose between luxurious accommodations and luxurious food... I choose food.

Lunch was at the Anchorage for convenience. Shrimp with a mixed green salad with goat cheese and a blue cheese dressing. Interesting. The produce was fresh. Not a usual mix of flavours, but nothing offensive. The shrimp, sadly, was overcooked, but the cheese was a delight, if not a bit overwhelming. The service was good though, the beer crisp and perfect for a warm afternoon, sitting on the patio watching the sailboats. Amazing how atmosphere can make adequate food seem a bit more palatable.

Once lunch was finished and we changed, we headed up to the theatre. Our show of choice was "Born Yesterday". In a word (and the interest of keeping this somewhat shorter): fabulous. Great cast, great energy, great show.

For the highlight of the weekend, it had to be our dinner at Tiara at Queen's Landing (clickety click). As it often goes with higher end restaurants, the expectation is extraordinarily high. You're paying what is, for this somewhat frugal foodie, a premium for excellent food and service to match.

I'm happy to report that everything at Tiara exceeded my expectations. I've often found myself in the "frou-frou" eateries only to be disappointed by snobbish staff and underwhelmed by overly fussy try-too-hard food. Chef James Olberg and Restaurant Chef Marc Lyons are doing things the way they should - quality and simplicity combined to create the extraordinary.

The decor was decadently opulent in a way that was not overdone, but rather, just enough to impress without intimidating. It is elegant without being fussy and each course was well-presented. Simplicity at it's finest. Our fare held unique flavour combinations, but didn't cross that thin line into indulgent and didn't stray too far from classic cuisine.

Of course, the food is only half the battle. It was made that much better by the staff, who excel at starting your experience with warmth and grace.

Now. Enough of the fawning all over the restaurant and let's get to the details. The nosh (mine is indicated in red).


Starters:
- Summer Field Greens with Vanilla Poached Pears, White Asparagus, Honey Toasted Walnuts and Blood Orange Vinaigrette

- P.E.I. Lobster Poutine with Peppercorn Béarnaise

Before getting into my order - a small mention of what seems like the simplest part of your meal: the bread basket. As I'm a bit of a carb-a-phobe on a regular day, this was a girl's weekend and I was indulgent and threw out all my usual restraint. Although, they could have put white Wonder Bread and I would have glazed over with longing. So, imagine my delight when I was met with a beautiful array of artisan style bread with butter that was scented with orange and ginger. Which makes me wonder... why doesn't my butter at home taste like this?! It's amazing. Delicious and a bit of a surprise. I love when restaurants turn something so routine like the bread basket and make it something a bit more special.

Although I felt it somewhat trite to order a "side" dish as an appetizer instead of taking advantage of the amazing appetizer selections, I couldn't help but need to try a lobster poutine. Honestly - how could this not be fabulous? Creamy sauce peppered (ha) with a hint of spice, PEI lobster so succulent it practically melted, combined with perfectly seasoned, crispy frites. I wasn't disappointed. It took a lot of willpower to not lick the bowl clean.

Mains:
- Grilled Alberta Beef Tenderloin Fillet Smoked Corn Potatoes, Foie Gras Torchon and Apple Jus

- P.E.I. Lobster with Hand Cut Tagliatelle Pasta with summer tomatoes, spinach, pine nuts and brandy butter

I have to confess it here.. and I may lose my membership to the Food Fan Club (it's okay, the club only exists in my head). But here it goes. I have never before tried Foie Gras. I know, I know. A travesty. But, when you come from a small town and lived in Northern Ontario for years, Foie Gras isn't always in the budget, or even readily accessible. So, I had to try it here. And what better time to do that than with an amazing cut of beef? Overall, the jus was nothing short of perfection. The tenderloin was perfectly cooked and supple. The Haricots verts (added bonus points to the staff for not butchering the pronunciation a la that Iron Chef episode when Joe Bastianich kept saying "Harry cots vairts") and asparagus were tender without venturing into mush. The foie gras defied expectations and brought a smokey richness to the dish. Of course, the potatoes were delightful as well. My only critique would be the cinnamon on the apples included on top of the beef - a tiny bit heavy handed on the seasoning that often detracted from the wonderful taste of the aged beef. A small thing, easily overlooked when I consider the dish as a whole.

My main was complemented by a wonderful Henry of Pelham Baco Noir that I was so impressed with, we pit-stopped at the Estate on the way home to snag a few bottles.

Desserts:
- Belgium Dark Chocolate Fudge Cake with homemade Chocolate Peanut Butter Ice Cream

- Vanilla Lavender Crème Brulée with Honey Almond Biscotti

Dessert. Often an indulgence I don't partake in. Most restaurants disappoint with brought-in pies and cakes without the benefit of realizing that most people can taste the difference. I tire easily of "turtle" cakes and dry cheesecake. It's not often that I'm impressed with dessert. Maybe I've just been partaking at the wrong kinds of restaurants. Of course, lately, with 2 kids in tow and a picky eater husband, I'm often lamenting about my lack of good cuisine experiences and making up for what I miss in eating out by making it myself. But I digress. We're talking desserts.

Nothing beats a good creme brulee. Add in some fresh seasonal fruit and slight hints of vanilla and lavender and this was a good one. The biscotti was unnecessary, although I did enjoy dunking it in my spanish coffee. And while not needed with the amazing brulee, it was, nonetheless, delicious. I am, however, embarrassed to admit.. I couldn't finish it. The sugar cracked perfectly, the custard was light and smooth.. but my indulgences eventually caught up to me. And I will mention my friend Deb's dessert that included a homemade chocolate peanut butter ice cream. As a non-ice cream person (who knew that kind of person existed?!), she said that she would buy this ice cream by the carton.

Overall, the meal exceeded my expectations in both flavours and vibe. We were extremely well attended to, felt most welcome and enjoyed our meals immensely. From our initial impression while making our reservations earlier in the day to receiving a single red rose at the meal's completion (resigning my husband to have to hear "why don't YOU ever do that?!" for months to come), everything was perfection.

Tiara at Queen's Landing is truly a restaurant that seems to appreciate Anthony Bourdain's belief that context and memory play powerful roles in the truly great meals in one's life. And this was just that - a truly great meal.

Meals for the week - it was a morning of super-fast meal planning. Too much wine on the way home, I suppose.

Tonight: Whole wheat spaghetti with bolognese sauce and homemade garlic knots.

Tomorrow: Soccer night, but no homemade pizza. Mina requested smoked ham and fresh mozzarella quesadillas with side spinach salads.

Wednesday: Shrimp and sausage boil with baby red potatoes and fresh sweet corn.

Thursday: Pasta with fresh tomatoes and basil.

Friday: I'll be working, so the nanny will take care of dinner. Lucy loves grilled cheese as a treat, so I bought some nice cheddar for her and I'll pick up some fresh country bread for them to have their treat. Probably soup with it.

Berry Bonanza!

A solid week after the food fight and I'm just recovered. A pretty quiet week for the Foodie Family and it continued through the onset of the long weekend. It was nice for us to just do things at our own pace, no obligations and a chance for me to get some good cooking in.

The plan was to go berry picking on Sunday. But we woke up and it was overcast with the threat of rain. Instead, we decided to trek out to find where Mina will be going to camp (Singing Brook Farms - clicky click) and then hit Turner's on Hwy 2. I've been going to Turner's forever - great local produce. And they carry London Ice Cream Co. ice cream. Which, in my opinion, is one of the best ice cream makers in the region.

Of course, after finding Singing Brook, Lucy passed out in the car. Leaving me and Mina to fend for ourselves in Turner's while Jim and Lucy hung out in the car. Inside we found a buffet of local produce: tomatoes, peas, beans, corn, cucumbers and a wonderful variety of local berries and fruit. The raspberries and blueberries were just what I was looking for and Mina insisted on a bucket of sweet yellow plums (and of course, I indulged her). It took a lot of willpower to not walk out with a few tubs of ice cream and a fresh pie... maybe we'll have to wait for next time.

Long weekends for me are a time for indulgence. Saturday night we had beautiful T-bones on the grill (I still can't live without that Clubhouse Montreal Steak Spice rub marinade.. perfect) with a tarragon/garlic compound butter (otherwise known as "Robbie O Sauce" - a later blog on that). We paired those with a potato salad with peppery and crunchy radish and lots of egg and mayo. For dessert we kept things simple with maple walnut ice cream. Add in several huge homemade Caesars and a few beers poolside at Donnie and Melissa's (ahhh.. perfect pool day) and it all made for a great day.

After our Turner's trip, we made it home where I prepped all the food for Sunday Dinner: Grilled ribs with Roasted Fingerling and Tomato Salad with Green Beans and Arugula. Dessert was a Frozen Strawberry Pie. Since it was a near perfect meal, I've included recipes below with gratitude for the original makers (I have, however, included my changes).

Breakfast this morning was fresh berry turnovers. The perfect end to a fabulous food weekend.

Coffee BBQ Sauce

You Need:

• 1 tablespoon butter
• 1 large, chopped
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 2 tablespoons ground coriander
• 1 cup prepared strong coffee
• 1/4 cup Worcestershire sauce
• 2 tablespoons soy sauce
• 1 cup homemade tomato sauce or canned
• 1/4 cup cider vinegar
• 1/4 cup freshly squeezed lime juice
• 1 cup packed light-brown sugar
• 1/3 cup molasses

To Do:

1. Melt butter in a large saucepan over medium heat. Add onions, and saute until translucent, 3 to 5 minutes. Add garlic, chili powder, and coriander. Saute stirring occasionally to prevent sticking, until fragrant and vegetables are softened, about 2 minutes more.
2. Add coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime juice, brown sugar, and molasses. Reduce heat, and simmer mixture gently for 45-60 minutes to infuse flavors and reduce.
3. Remove from heat, and let cool slightly. Puree in batches in a blender or food processor until smooth.

Roasted Fingerling and Tomato Salad with Green Beans and Arugula

You Need:

• FOR THE SALAD
• 5 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
• 1 pint cherry tomatoes
• 4 stems fresh thyme
• Coarse salt and freshly ground pepper
• 3 ounces green beans
• 2 cups baby arugula
• FOR THE DRESSING
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced fresh thyme
• 1/2 shallot, minced
• 1/3 cup extra-virgin olive oil

To Do:

1. Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
2. Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
3. Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
4. Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
   

Frozen Strawberry Pie

You Need:

• 12-15 Chocolate Chip Cookies
• 1 pkg. (250 g) Brick Cream Cheese, softened
• 1/2 cup sugar
• 1 can (355 mL) frozen berry punch concentrate, thawed
• 3 cups thawed Whipped Topping, or 3 cups homemade whipped cream
• 1 cup crushed strawberries

To Do:

ARRANGE cookies in single layer on bottom of 9-inch springform pan; set aside.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in punch concentrate. Whisk in Cool Whip and berries until well blended. Pour over cookies.

FREEZE several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.

Fresh Berry Turnovers

You Need:

• 1 package frozen puff pastry (2 rolls), thawed
• 2 cups of mixed berries (I used blueberries/raspberries, but any combo would work)
• 1/2 cup sugar
• 1 tbsp cinnamon
• 2 tbsp flour
• 1/2 tsp ground cloves
• 2-3 tbsp raw brown sugar
• 1 egg + 1 tbsp water, beaten together for egg wash
• 2 tbsp icing sugar, for dusting (optional)
  

To Do:

1. Preheat oven to 375. Cut each puff pastry sheet into 4 squares

2. Combine berries, sugar, spices, flower in bowl. Spoon into centre of each square.

3. Egg wash around edges, fold and pinch to seal. Place turnovers on rimmed baking sheet.

4 . Egg wash the tops and sprinkle with raw brown sugar.

5. Bake in oven for 25-30 minutes until pastry is brown and crisp. Remove, allow to cool and serve with mixed berries with icing sugar dusted on top.

Jim is back on afternoons this week, so another week of Mina-and-Mommy dinners. Tonight we're keeping things pretty simple. Meal plan is below.

Monday: Baked chicken wings and french fries with a side garden salad.

Tuesday: Soccer night. Pizza, as always.

Wednesday: Ham and mozzarella quesadillas with melon on the side.

Thursday: Grilled peameal burgers with salad.

Friday: It's Sidewalk Days! We'll be downtown Woodstock to have dinner and see the sights (and score some deals).