jan normandale
Film is the other way
Taffer; my wife is going to flip out when she sees this one. Especially the cream cheese icing. I will be a hero for sure. Now, your carrot cake or Gman's wine poached pears... maybe both?
OT; post your food/wine/recipe, news etc
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Trius
Waiting on Maitani
My recipe is from Christine Cushing (heart thumping, sweaty palms .... ) of Food TV Canada. The original recipe (here: http://foodtv.ca/recipes/recipedetails/recipe_1198.asp ) uses elk as the meat, but I have substituted both venison and beef.
Notes: DON'T omit the pomegranate molasses... it's magic stuff, especially in this recipe; feel free to use a bit more. I use a good merlot in the marinade, but serve with a good cabernet franc. Ontario '95 cab francs were stupendous, if you have or can find one, this is the meal for it. After that, '98 and '99 were excellent, and '03 and '05, but the latter two aren't ready for drinking yet. An '01 Could be pretty good.
Elk With Juniper Berries And Dried Cranberries
Yield: 6
Ingredients:
Marinade
* 2 cup red wine
* 5 juniper berries, crushed
* allspice berries
* 2 bay leaf
* 3 cloves garlic, crushed
* 2 carrot, chopped
* 2 tbsp pomegranate molasses
Elk
* 2 lb. Elk, shoulder, meat, cut into 1 inch pieces
* 3 tbsp vegetable oil
* tbsp marinated meat, patted dry
* flour, for dredging
* 1/2 lb. pearl onion, blanched, and, peeled
* 1/2 cup chopped pancetta
* 2 cup dry red wine
* 2 cup beef or veal stock
* 1 cup canned plum tomato, diced
* 2 carrot, chopped
* 2 cloves garlic, chopped
* 2 parsnip, chopped
* 1/2 cup dried cranberries
* 1/4 tsp ground allspice
* 1 tbsp pomegranate molasses
* 2 sprig savory, whole
* thyme, sprigs, whole
* 1 salt
* cracked black pepper, to taste
Directions:
Marinade
1. Combine marinade ingredients in a shallow baking dish. Immerse meat in marinade. Cover and marinate in fridge for one day or up to two days. Turn often.
Elk
1. Remove meat from marinade. Dredge meat in flour. Season with salt and pepper. Heat oil in large casserole or pot on high. Brown meat for 2 to 3 minutes per side. Remove from pot and set aside. Add to the same pot over medium heat the blanched pear onions. Sauté until golden, approximately 8 to10 minutes. Add the pancetta. Cook for another 4 to 5 minutes until golden and crisp. Add the browned meat, wine and stock. Cover and simmer on very low heat for 1 hour.
2. Add remaining ingredients. With lid slightly off continue to simmer 1 hour or until meat is fork tender and sauce is thick. Adjust seasoning and serve.
Trius and (sigh) Christine
Notes: DON'T omit the pomegranate molasses... it's magic stuff, especially in this recipe; feel free to use a bit more. I use a good merlot in the marinade, but serve with a good cabernet franc. Ontario '95 cab francs were stupendous, if you have or can find one, this is the meal for it. After that, '98 and '99 were excellent, and '03 and '05, but the latter two aren't ready for drinking yet. An '01 Could be pretty good.
Elk With Juniper Berries And Dried Cranberries
Yield: 6
Ingredients:
Marinade
* 2 cup red wine
* 5 juniper berries, crushed
* allspice berries
* 2 bay leaf
* 3 cloves garlic, crushed
* 2 carrot, chopped
* 2 tbsp pomegranate molasses
Elk
* 2 lb. Elk, shoulder, meat, cut into 1 inch pieces
* 3 tbsp vegetable oil
* tbsp marinated meat, patted dry
* flour, for dredging
* 1/2 lb. pearl onion, blanched, and, peeled
* 1/2 cup chopped pancetta
* 2 cup dry red wine
* 2 cup beef or veal stock
* 1 cup canned plum tomato, diced
* 2 carrot, chopped
* 2 cloves garlic, chopped
* 2 parsnip, chopped
* 1/2 cup dried cranberries
* 1/4 tsp ground allspice
* 1 tbsp pomegranate molasses
* 2 sprig savory, whole
* thyme, sprigs, whole
* 1 salt
* cracked black pepper, to taste
Directions:
Marinade
1. Combine marinade ingredients in a shallow baking dish. Immerse meat in marinade. Cover and marinate in fridge for one day or up to two days. Turn often.
Elk
1. Remove meat from marinade. Dredge meat in flour. Season with salt and pepper. Heat oil in large casserole or pot on high. Brown meat for 2 to 3 minutes per side. Remove from pot and set aside. Add to the same pot over medium heat the blanched pear onions. Sauté until golden, approximately 8 to10 minutes. Add the pancetta. Cook for another 4 to 5 minutes until golden and crisp. Add the browned meat, wine and stock. Cover and simmer on very low heat for 1 hour.
2. Add remaining ingredients. With lid slightly off continue to simmer 1 hour or until meat is fork tender and sauce is thick. Adjust seasoning and serve.
Trius and (sigh) Christine
richard_l
Well-known
Thanks for the recipe! My wife and I agree that it looks terrific. We'll probably try it out this week.Pherdinand said:
Have you ever wanted to make wine? My father had been talking about it for years. Well, I was invited by a friend a couple years ago to join him in his wine making, but ended up having to bow out due to an illness in my family. In my conversation with this friend he mentioned a wine making shop where he gets his supplies, so after work one night I stopped in, talked to the owner for a while, and decided that I can make wine with my father without much hassle at all.
It takes a little bit of an investment, @$100 or so, in equipment and the purchase of a wine kit, but making wine from a specially produced kit is pretty easy. The kit provides you everything you need except for some spring water. Follow the directions, give it a little more time in the carafe after your last racking before bottling and you can get some excellent results. I still am getting high praises for the wine I made last year. I have been using kits from Wine Expert. There is quite a bit of info on their site, I believe they have a page with recommended equipment and you can download the instructions from one of their kits. Have a look and go for it, it is fun and taste good.
http://www.winexpert.com/
It takes a little bit of an investment, @$100 or so, in equipment and the purchase of a wine kit, but making wine from a specially produced kit is pretty easy. The kit provides you everything you need except for some spring water. Follow the directions, give it a little more time in the carafe after your last racking before bottling and you can get some excellent results. I still am getting high praises for the wine I made last year. I have been using kits from Wine Expert. There is quite a bit of info on their site, I believe they have a page with recommended equipment and you can download the instructions from one of their kits. Have a look and go for it, it is fun and taste good.
http://www.winexpert.com/
Trius
Waiting on Maitani
Joe: We're an eclectic crowd, eh? I think this shows that creativity spans more than one discipline.... and they can "feed" off each other! 😀back alley said:
Actually, a lot of these recipes are heart healthy, some maybe with some modification. GOOD cooking is usually good for us ... it's the processed crap that kills us. It's about balance.
Trius
C
ch1
Guest
Trius said:
Trius,
I'll leave you to "work" things out with Christine. But I am curious about your notes on Cabernet Franc.
Didn't realize they were now growing in in ON.
It has become an "important" grape in the NYS Long Island North Fork region also.
The "read" on CF was that it was always used in Bordeaux only as a "blending" wine with CS and Merlot and didn't have "staying power" as a stand alone.
Yet apparently in ON as well as NYS NF the vinters are making good wine with CF on a stand-alone basis.
Even more interesting to me is that you suggest that 10 y.o. CF is not only still "drinkable" but very fine.
Maybe I should try laying down a few cases of what I always have enjoyed but always drank "young"
Oh, BTW, since you are both in T.O. and Rochester, do you know if they have started growing CF in the Finger Lakes region?
Trius
Waiting on Maitani
copake ham
A 10-year CF from Niagara would be pushing it ... I consumed my last bottle of Hillebrand Showcase '95 cab franc last summer (2004) and it was good, but maybe 6 months past peak. My storage isn't perfect, so in a better cellar it would have still been peak ... not "new world peak", but more Englishman's peak. Interestingly, I also opened a '94 Ontario bordeaux blend, and it was better, eventhough '94 was not as good a year by all accounts.
So yes, Ontario/Niagara is doing great cab francs. The Finger Lakes are not quite there yet; there is no strict appellation system in NY, so quality varies. But overall quality is improving in FL. I discovered some good stuff on the east side of Seneca Lake this summer, including some quite nice merlots!
BTW, the 02 cab sauv from Ontario will be great, and the '03 cab franc should be cabpable of 15-20 years of aging. I have 1/2 case from Hillebrand of the former, and 1.5 cases of the latter on future, for delivery next April or so.
I've had some good North Fork wines, but no cab franc. I'll have to hunt it down.
Trius
http://www.hillebrand.com
http://www.laileyvineyard.com (superb pinot)
http://www.wineroute.com
edit: Hillebrand's Trius Grand Red (Bordeaux style blend) is built for 25-30 years of aging. Not cheap, but outstanding.
A 10-year CF from Niagara would be pushing it ... I consumed my last bottle of Hillebrand Showcase '95 cab franc last summer (2004) and it was good, but maybe 6 months past peak. My storage isn't perfect, so in a better cellar it would have still been peak ... not "new world peak", but more Englishman's peak. Interestingly, I also opened a '94 Ontario bordeaux blend, and it was better, eventhough '94 was not as good a year by all accounts.
So yes, Ontario/Niagara is doing great cab francs. The Finger Lakes are not quite there yet; there is no strict appellation system in NY, so quality varies. But overall quality is improving in FL. I discovered some good stuff on the east side of Seneca Lake this summer, including some quite nice merlots!
BTW, the 02 cab sauv from Ontario will be great, and the '03 cab franc should be cabpable of 15-20 years of aging. I have 1/2 case from Hillebrand of the former, and 1.5 cases of the latter on future, for delivery next April or so.
I've had some good North Fork wines, but no cab franc. I'll have to hunt it down.
Trius
http://www.hillebrand.com
http://www.laileyvineyard.com (superb pinot)
http://www.wineroute.com
edit: Hillebrand's Trius Grand Red (Bordeaux style blend) is built for 25-30 years of aging. Not cheap, but outstanding.
Gabriel M.A.
My Red Dot Glows For You
SolaresLarrave said:
Ist das so? Other than loving a well-prepared Brechschale (my friends flip out when I explain what it is), I have been unable to find saker torte. I would kill for one. I had some in Vienna, and that's reason enough to go and spend a few days in Austria (and don't get me started on the espresso).
My kingdom for an authentic saker torte recipe!!
SolaresLarrave
My M5s need red dots!
Shrimp anybody?
Fairly Spanish cuisine: Camarones al ajillo (Shrimp in Garlic)
Wash them if necessary, Peel them too (this is necessary). Then, in a pan, pour a bit of oil (preferably a light one, like grapeseed oil), set it at a medium flame and place one or two cloves of garlic, finely chopped. Add a generous butter serving (like a quarter of a stick), making sure it melts and blends with the oil without burning. Once the butter is melted (it shouldn't boil or spring), place the shrimp and fry them well. Add a little oil and butter if you want to have some spare "ajillo" sauce. Once pleasantly pink, you can sprinkle some dried basil on them (very lightly!!) if you want to . Otherwise, serve them in a bowl, swimming in the garlicky oil, accompanied with bread and a light, fruity white wine.
Definitely Mediterranean, Joe, so it may be healthy even for you! Just don't eat it too often... 🙂
Fairly Spanish cuisine: Camarones al ajillo (Shrimp in Garlic)
Wash them if necessary, Peel them too (this is necessary). Then, in a pan, pour a bit of oil (preferably a light one, like grapeseed oil), set it at a medium flame and place one or two cloves of garlic, finely chopped. Add a generous butter serving (like a quarter of a stick), making sure it melts and blends with the oil without burning. Once the butter is melted (it shouldn't boil or spring), place the shrimp and fry them well. Add a little oil and butter if you want to have some spare "ajillo" sauce. Once pleasantly pink, you can sprinkle some dried basil on them (very lightly!!) if you want to . Otherwise, serve them in a bowl, swimming in the garlicky oil, accompanied with bread and a light, fruity white wine.
Definitely Mediterranean, Joe, so it may be healthy even for you! Just don't eat it too often... 🙂
Last edited:
jan normandale
Film is the other way
gabrielma said:
really?
J
SolaresLarrave
My M5s need red dots!
Sacher Torte? Hmmmmmmm 🙂 🙂 🙂
Sorry, not my mother-in-law. In fact, I used to be the baker in the family until our oven went belly up two years ago. Can you imagine what life is without "Poulet à la Grecque"?
Hell on toast!!!! 😀
Sorry, not my mother-in-law. In fact, I used to be the baker in the family until our oven went belly up two years ago. Can you imagine what life is without "Poulet à la Grecque"?
Hell on toast!!!! 😀
C
ch1
Guest
Trius said:
Trius,
Well it certainly sounds as if ON wines have progessed far beyond both the Niagara Escarpment Catawba era as well as the "Ice Wine" craze! (BTW: I went to college in Buffalo so am familiar with the region).
Doubt I would find ON wines down here in NYC or Hudson Valley (where we spend our weekends). Besides usual European stock - here it is a CA market (along with OZ and Chile etc.). Even hard to find North Fork stuff - but more so because supply is so limited.
Hudson Valley has been trying to develop its viniculture beyond the "hybrids" but except for a few dedicated souls it just cannot get its act together (despite the fact that food-wise it has become the "organic garden" for many in the NYC metro area
Interesting that you found some merlot in the FL region. I now think that Dr. Konstantin Frank was less of of guru and more of a hinderence when he "developed" all those bland "hybrids" in mid-20C. Nice to hear that FL is beginning to shake off his influence (as well as the "Taylor plonk" and "Bully Hill" crap).
Poptart
Screw Loose & Fancy-Free
This is a twist on the usual chili con carne, and one of my favorite recipes for winter weather.
Black & White Chili
1 T olive oil
1 1/2 lb. turkey/chicken breast cut into 1/2" cubes
1 cup chopped onion
1/2 cup chopped chilis
1 clove garlic, finely chopped
1 cup chopped tomato
2 cups chicken broth
1 T chile powder (try adding 1/4-1/2 tsp. of the rough Japanese kind)
1 15oz. can black beans, drained and rinsed
1 15oz. can white cannellini beans, drained and rinsed
Cook turkey/chicken, onion, chilis and garlic in oil until pink is just gone. Add all the rest of the ingredients, cover and simmer 30 minutes.
6 servings
Black & White Chili
1 T olive oil
1 1/2 lb. turkey/chicken breast cut into 1/2" cubes
1 cup chopped onion
1/2 cup chopped chilis
1 clove garlic, finely chopped
1 cup chopped tomato
2 cups chicken broth
1 T chile powder (try adding 1/4-1/2 tsp. of the rough Japanese kind)
1 15oz. can black beans, drained and rinsed
1 15oz. can white cannellini beans, drained and rinsed
Cook turkey/chicken, onion, chilis and garlic in oil until pink is just gone. Add all the rest of the ingredients, cover and simmer 30 minutes.
6 servings
nomade
Hobbyist
Who wants a muukhiyea recipe?? 😀
pedro.m.reis
Newbie but eager to learn
Google returns absolutly no results on that 🙂
Please do.. 🙂
Please do.. 🙂
nomade said:
Pherdinand
the snow must go on
Hmm, i've just realized that I can't make ANY kind of dessert! Always had to resort to some supermarket icecake or something.
So thanks guys😀
So thanks guys😀
taffer
void
This thread is creating me severe IFIS ! (inmediate food ingestion syndrome)
Trius
Waiting on Maitani
copake: Yes, the Niagara region has progressed well. Once Free Trade was on the horizon, the wineries faced the prospect of "change or die"... so they changed. The "problem" they face is limited production, just as LI and other such regions. Production in Ontario (and British Columbia) is not insignificant, but not enough for large-scale export to the US. IRRC, a few of the wineries are represented in NYC but distribution primarily is to the restaurant, I think.
I doubt merlot will survive in any great quantities in the FL; the weather is just too iffy and the grapes are too delicate. Even in Niagara (which has more moderate growing conditions because of its microclimate) merlot can easily get heavily damaged.
The '05 vintage will be very high quality will be very high, but limited quantitiy due to winter conditions followed by a hot summer with an extended dry spell.
Trius
I doubt merlot will survive in any great quantities in the FL; the weather is just too iffy and the grapes are too delicate. Even in Niagara (which has more moderate growing conditions because of its microclimate) merlot can easily get heavily damaged.
The '05 vintage will be very high quality will be very high, but limited quantitiy due to winter conditions followed by a hot summer with an extended dry spell.
Trius
pedro.m.reis
Newbie but eager to learn
Pherdinand said:
Quick, deliciuos recipe for a dessert. Success guarantee or money back 🙂
This one i got from a trip to an African country.
Papaya sweet with goat cheese - Doce de papaia com queijo de cabra.
You'll need:
1 medium papaya
1 lime
3 cloves
3 Cinnamon sticks
White sugar
Water
Medium rare, medium salted goat cheese.
Peal the papaya and cut it in small cubes. Wight the papaya, weight the same amount of white sugar.
Peal the 1/2 lime in very thin pieces (no white part!).
Put in pot the papaya, the lime peal, cloves, the sugar, cinnamon and 1/2 cup tea of water.
In medium-low hot just stir the whole thing for about 30-45m, just to get a nice thick texture. Dont let it burn!
Serve with the goat cheese cut in thin slices and a nice Porto Wine.
Bom apetite
Pherdinand
the snow must go on
by "Peal the 1/2 lime in very thin pieces (no white part!" you mean that the skin of the lime should be used??
