“Sisterhood” Maple Rum Crêpes

August 25th, 2010 - Author: Carla Johnson. No Comments »

Her story ~ The Sisterhood of the Crêpe

I know my older sister loves me because she gives me all her old clothes and has to go out and buy new ones. ~ Lauren, 4 years old

by Darcelle Runciman

This delicious dessert has been in our family for years. It was originally handed down by my sister, Nicole. She created this work of art one day while visiting her, for my husband, my stepson and me, and we all fell in love with making crêpes from that moment on. We knew we needed to get the recipe and so we asked and she delivered. With a few minor changes over the years, and the addition of using the crêpes for different meals it is now a part of our family tradition. My step son who is 15 loves eating and making these crêpes now on his own minus the “sin” as a fun creative dish for breakfast. He has even added blueberries, and sometimes chocolate to his creations. When Nicole first shared this recipe with us my step son was only 10.

Speaking of love… my husband Pat and I met 10 years ago and our love of the outdoors and of cooking is part of what brought us together. One of our first trips together outside Canada was to the Dominican and I remember we ate at a local café and enjoyed chocolate crêpes, which now having the recipe we carry on that tradition. We love the outdoors so much that we were married on a beautiful sand beach in Prince Edward County in Ontario. We love spending time in the kitchen creating good food for family and friends over the years. We were married 5 years ago and will be celebrating my sister’s wedding this year. So you can bet crêpes will be on our breakfast menu!

I remember one day just before lunch when I was visiting my sister and we both did not feel like cooking, we looked at each other and said so where should we go? Well to our local breakfast restaurant to have crêpes of course! I love that we can share laughs and food and create moments in time that we remember forever. Our family is very close and we love getting together and enjoying each other’s time and cooking and having fun in the kitchen. It is simply part of what we do, and something I believe that has been handed down by our grandmother who was always in the kitchen. My sister and I love baking and she now owns her own cupcake business, www.bakesalegirl.com and has won awards for her unique displays of “sinful” treats.

As for myself and my wonderful family, we continue to make crêpes a staple in our home, and I continue to bake for my family from recipes that have been passed down for generations. Enjoying them each time as if it were the very first.

Having lived in Montreal for 21 of my years there are many French inspired dishes that were created by my sister and myself over time. The crêpe is one of my favourites.

The history of the crêpe came from France where “the pancake is known as a crêpe” and spelled with a character known as the circumflex or ˆ over the first “e.” The word comes from the Latin term crispus, which explains the flat, almost crisp texture. The crêpe actually originated in Brittany, in the northwest corner of France, where they still make sweet crêpes or galettes, which are filled with meats and cheeses.

In medieval times, peasants presented crêpes to their feudal lords as a demonstration of loyalty. In the Breton town of Quimper they actually have a museum celebrating the history of crêpes. It’s located (where else?) in Place au Beurre or Butter Square!” February 2 is considered National crêpe Day in France, and are served everywhere.

Source – Read more:

http://www.world-of-crêpes.com/history-of-crêpes.html#ixzz0whHFzK75

Though most crêpes are made with white flour you can also use a variation of buckwheat flour, which if used will make the crêpes gluten free.

Crêpes can be crisp created by using less mixture added or thicker and heavier with more than three scoops added. Our family enjoys it with 2 scoops of crêpes mixture which lends to a thin, softer crêpes and not too heavy. We have enjoyed them with breakfast with our home made maple syrup that we make on our land by tapping our own trees, and fruit. These “Sinful” treats are so good I once hosted a crêpes party where everyone brought a variety of fillings and with the crêpes let’s just say it was an evening never to forget of friendship, good food and fun! We had an egg & broccoli mixture, a main course meal that consisted of egg, bacon and ham, topped off with a dessert crêpe dusted with icing sugar. It was to die for! We used our own homemade maple syrup, chocolate, whipped cream and it was heaven! The ladies still talk about it to this day!

What was once considered a demonstration of loyalty has now become a demonstration of love for families around the world including ours which was created from a bond of two sisters, and the love for good food and great experiences. There are hundreds of recipes from around the world and you can find many on the source site above or any site that talks about Crêpes. The original base of the recipe can stay the same while the filler ingredients are what vary per household. Creating your own variation can be an adventure in the world of food. One that you will be glad you embarked on as our family has for over a century.

The love that goes into creating these masterpieces will tickle your taste buds and have you coming back for more. Enjoy!

“Sisterhood” Maple Rum Temptation Crêpes

Serves 4

Delicious Crêpes that can be used for dessert, breakfast or main course. This sinful treat comes with an impressive sauce.

Ingredients:

3 eggs

1 1/3 cup (325 ml) of 2% milk

¾ cup (185 ml) of flour

1/8 tsp salt

¼ cup (60 ml) butter melted

1 tsp vanilla

Directions:

Mix 3 eggs with milk and 1 tsp of vanilla and set aside. Next mix in a large separate bowl, the flour & salt. Add egg mixture to the flour & salt and mix well with a whisk.

Once all ingredients are mixed without lumps, melt butter.

Add butter slowly to mixture beating continuously.

Grease pan (a pan the size of the crêpe you want) with oil or cooking spray.

Once heated use a large cooking spoon to put 2 scoops of crêpe mixture in pan so that crêpes are thin. Flip once and set aside. Best served warm.

Maple Rum Sauce:

½ cup Quality Maple Syrup

1/3 cup Whipping Cream

1/3 cup Butter

3 tablespoons Dark Rum

Combine first 3 ingredients in a small saucepan on medium. Heat and stir until butter is melted & mixture is boiling. Boil gently for about 3 minutes, stirring occasionally, until thickened. Add rum and stir. Makes about 1 cup (250ml) of sauce.

Toppings:

Whipped Cream

Fruit (see suggestions below)

Add fruit just prior to serving; bananas, raspberries, strawberries, blueberries and blackberries to crêpes. Top with whipped cream and sauce.

Prep Time 20 Mins.

________________________________________________________

Darcelle Runciman is an internationally recognized Business Mentor, Facilitator, Speaker and co-author of the Canadian Best seller, The Power of Women United.

With over a decade as a successful entrepreneur running a multi-million dollar company, Darcelle’s expertise in business building & development, project management, real estate investment, corporate organization, marketing and teaming up with investors in joint venture partnerships, has allowed her to collaborate with high profile business coaches, government departments, and mentors.

She is now dedicated to coaching business owners to success though balancing their strengths, their spirit, and creating action, while increasing their profits. Find out more about Darcelle www.darcellerunciman.com & www.strategicbizbuilder.com

Posted in Breakfast, Dessert, History, Recipe, Rum, Sauce, Side Dish

“Perfect First Date” Mojito Lamb

August 23rd, 2010 - Author: Carla Johnson. 5 Comments »

“I pity them greatly, but I must be mum,

for how could we do without sugar and rum?”

~ William Cowper

by Heather Jurczyk

We generally don’t tell this story when people ask how we met. Most of the time people give us these crazy blank stares of “you did what? Seriously?” We stick to met through friends. Where friends is basically the internet and met is pretty much we Twittered each other to death. We had just too much in common. Both food bloggers? Check. Both computer geeks? Check. Both made a silly decision to bake our way thru a virtual bread bible? Checkity check check. So when I casually mentioned that I was moving back home to the Midwest and driving myself thousands of miles across the US, he simply said “Want company?”

And in truth, that was how we MET met. Face to face. On the roof of an airport parking garage in the middle of Nowhere, New Mexico. We must have thought “Hey we don’t really know each other – why not drive along together in a cramped vehicle for umpteen million hours and abuse our bodies with energy drinks and beef jerky and chex mix and cheddarwursts and gummie bears because THAT my friends, is the PERFECT idea for a first date!”

Actually, it was what happened afterwards that made it all worth while. Like, “kitchen magic”. We ate. Oh did we eat. And we cooked. And grilled. And baked, smoked, roasted, fried, sautéed and more. I cooked for him. And he cooked for me. We cooked together and nearly killed each other. But somewhere between “I THINK I know HOW to chop an ONION!” and “No kidding that’s BACON? I thought it was a puppy…” the smoke from the kitchen fire cleared and we realized just how damn good we were together.

- Follow Heather and Jeff’s culinary adventures on their blog http://hecooksshecooks.com/ -

Mojito Lamb

(also works GREAT with chicken)

Ingredients:

5 lb. Leg of lamb
3/4 cup light rum
3/4 cup fresh mint (Spearmint)
3/4 cup fresh squeezed lime juice
1/3 cup sugar
2 habanero peppers
6 cloves of garlic
1 large white onion, roughly chopped
1 1/2 tablespoon cumin
1/2 t salt
1/2 t pepper
3 Tablespoons vegetable oil

1. Combine all ingredients in a food processor and pulse to combine.

2. Pour over lamb and allow it to marinade for 24 hours, turning occasionally. (8 hours or less is fine for chicken…)

3. Grill until until done basting occasionally with the marinade. (A 5 lb. Leg of lamb generally takes about 2 hours) your meat thermometer will read 145° for medium rare (preferred), and 160° for medium to medium well.

Heather and Jeff serve it with Lemon Onion Israeli Couscous and Touch o’ Mint Tzatziki.

Lemon Onion Israeli Couscous

1 C Israeli Couscous
2 T Olive oil
1 yellow onion, cut into eighths
2 C chicken broth or water
1 T fresh chopped parsley
juice of one lemon
1 t red pepper flakes
salt and pepper to taste

Toast couscous in live oil for about 5 minutes – until it is golden.

Add in the onions and saute’ till just translucent.

Add broth/water and bring to a boil. Reduce heat and let simmer till almost all the broth is gone and the couscous is tender. About 10 minutes or so.

Add parsley, pepper flakes, lemon juice, salt and pepper and serve immediately.

Touch o’ Mint Tzatziki

1 C Plain Greek yogurt, drained.
1 cucumber, peeled, seeded, grated and drained.
3 cloves garlic – minced
1 T white wine vinegar
Squeeze of half a lime
1 T fresh dill
1 t fresh chopped mint
1 t salt
fresh ground pepper to taste
1-2 T extra virgin olive oil

Combine all ingredients except the olive oil. Refrigerate till ready to serve. Immediately before serving, add 1-2 T of olive oil and mix to blend well.

The Mojito.

By George Sinclair

People who make Mojitos are forever using phrases such as “traditional recipe”,
“classic recipe”, and whatever weasel word comes to hand at that particular
moment. I see no shame in proclaiming ones own interpretation of a classic
recipe as being the best, this is a subjective term after all; For every one
person you find who likes a drink a particular way, you will find another who
thinks the opposite. Thats just how things are.

Historically the Mojito seems to have popped up in Cuba during the late 1920s;
Quite how is not known; Was it a native concoction? or was it a re-
interpretation of a Mint Julep, created by American bartenders fleeing to Cuba
from the «evils» of prohibition (1920-1933).

The earliest citation/ recipe for the Mojito is from 1931, and the drink was entitled the “Cuban Mojo”; With “Mojo” meaning soul, and “Mojito” meaning “Little Soul”.

“Cuban Cookery, including Cuban Drinks”, by De Baralt (Blanche Z.), 1931

RUM COCKTAIL (Cuban mojo)

In medium size glass put :

One teaspoonful sugar
* Juice and rind of a green lime
* Sprig of mint
* One jigger Bacardi Rum
* Several pieces of ice
* Fill glass with soda water.
* Serve with a long spoon.

Posted in Entree, Recipe, Rum

“Canadian Pub” Blackbeard’s Chili Con Carne

August 17th, 2010 - Author: Carla Johnson. No Comments »

“[Toronto's population is] a mixed race, neither amalgamated in manners, customs nor habits. ~ Toronto Mayor William Lyon Mackenzie, 1828

“An Irishman is the only man in the world who will step over the bodies of a dozen naked women to get to a bottle of stout. ~ Unknown

□ □ □

Taking a job as a cook at an Irish pub in Toronto was a good fit for Mike Crooks. Mike is a Canadian with Irish heritage. His family roots come directly from Ireland. His grandfather, as a young man, had immigrated from Ireland to Montreal, Quebec where he raised Mike’s father. Then, in the 1970′s, Mike’s father moved to Oakville, Ontario and that’s where Mike grew up.

The pub, the James Joyce Irish Pub, is located in the heart of Toronto. It was named after James Augustine Aloysius Joyce, a profoundly influential 20^th century Irish writer and poet who lived from 1882 to 1941. It is a popular place for university students to hang out.

The owners of the pub were new to the business, and even though Mike had never really cooked before, the owners gave him a lot of latitude. They simply asked him to create the menu for them and trusted him to do so. So, Mike took a look at some recipe books and started experimenting.

One of the first recipes that caught his eye was called “Blackbeard’s Chili.” Blackbeard was a fascinating pirate from England who ruled the Atlantic and chili has its origins in Mexico and the southern US. Mike created his own chili dish for the restaurant and used the recipe as his base.

Two of the owners of the James Joyce Irish Pub were from China. The third gentleman was from Pakistan and none of them spoke English very well. Mike was charmed by the fact that he was serving a Mexican dish, named after an English pirate in an Irish pub, in Canada that had multi-ethnic owners. It profoundly reflected the multi-cultural Canada we all know and love, so he dubbed the James Joyce Pub the “Canadian Pub.”

Mike was surprised recently to find out he may also be part Scottish. His brother came across a Crooks farm settlement in the north of Scotland that had been there for hundreds of years.

Blackbeard’s Chili Con Carne

You will need two pots. One large one for the bulk of the chili (Part I of the recipe) and a second smaller pot for boiling the beans and the beer (Part II of the recipe.)

Part I – The Base Chili Recipe

900g (2 lb.) ground beef
2 medium onions, chopped
1 large red bell pepper, chopped
6 cloves garlic, crushed
1 tablespoon fresh oregano leaves
1 tablespoon fresh basil leaves, torn up
1 tablespoon fresh thyme leaves (removed from the stems)
3 tablespoons chili powder
2 tablespoons cumin powder
1 teaspoon cayenne pepper
1 bay leaf
salt and pepper to taste
1 large can red kidney beans, rinsed
1 large can crushed tomatoes, do not drain
1 6 oz. can tomato paste

Directions

1. In a large pot, heat the brown the ground beef, making sure to continuously break up large pieces with a spoon or spatula. Once the beef is browned, drain off the fat.* Return the ground beef to the pot.

2. Add onions and red bell pepper to the ground beef and cook over medium heat, stirring until the onions are soft and translucent.

3. Add the garlic and stir it while it cooks, for 1 minute, being careful not to let it burn.

4. Add the oregano, basil, thyme, chili powder, cumin, cayenne powder, bay leaf, salt and pepper. Heat over medium heat and stir at regular intervals for 12 minutes.

5. Add the kidney beans, diced tomatoes and tomato paste. Stir to mix well. Reduce heat to low and simmer.

Note: If you refrigerate the chili overnight before serving it, the fat will harden on top and be easy to remove. If you are serving the chili right away, go ahead and drain the fat off.

Part II – The Beer and the Beans

3 cans black beans, rinsed

1 large can dark stout beer

Combine the beans and the beer in a medium size pot. Bring to a boil and cook for 30 minutes on medium low.
After 30 minutes, remove 1/4 of the beans and set them aside. Cook the rest of the mixture down.
While the chili pot is simmering, add a little bit of each ingredient to your pot of beer and beans that are simmering to enhance the flavour.
When the bean and beer mix is thick, remove from heat and puree with a mixer or a food processor.
Take the beans you had set aside earlier and add them to your chili. Then take your puree and slowly mix it into your chili. It should add a great texture and amazing flavour to your standard chili recipe.
Simmer the combined mixture for 2 hours.
Sprinkle shredded cheddar cheese on top of each serving and compliment it with tortilla chips.

Drink recipe

Blackbeards Ghost

makes 1 mixed drink

1 ounce coconut rum

1 ounce dark rum

1 ounce light rum

1 ounce grapefruit juice

1 ounce orange juice

1 ounce mango syrup

¼ ounce molasses

Shake ingredients in a cocktail shaker with ice. Strain into a highball glass over ice and garnish with a cherry.

Carla’s note:

This summer, my neice Emma went with a work group from Canada into a community in the US that had been hit hard by the recession. Her team helped run the food kitchen and organized activities for the local children. One day, one of the young American kids looked at her and her group and said, “You Canadians all look alike!”

Did you know?

~ During the 1880s, brightly dressed Hispanic women known as “chili queens” began to operate in San Antonio. They would set up in the early evening, build a charcoal or wood fire and reheat large pots of ready-made chili. They sold it by the bowl on the streets. People were often drawn to the aroma. Sometimes mariachi street bands joined to serenade the eaters.

~ In 1977 Chili con carne became the official dish of the state of Texas.

~ Chili con carne literally means “hot peppers with meat” in Spanish.

Ten Healthy Reasons to Eat Chili:

http://www.famouschilirecipes.com/10reasonstoeatchili.html

Wine Pairing?

Chili Con Carne is on this list of impossible food to pair wine with. Several people chymed in with their comments. Some noted that beer is better with chili than wine. Here’s the link:

http://www.drvino.com/2007/10/11/impossible-food-wine-pairings-chili-con-carne/#comments

Posted in Beer, Entree, History, Recipe

“New Life” Home Brew Stew with Cheese Biscuits

August 13th, 2010 - Author: Carla Johnson. No Comments »

I’ve finally found my way. Say ‘Good-bye’ to yesterday.

Hit the gas, there ain’t no brakes on this lost highway.

I’m bustin’ loose, I’m lettin’ go, out on this open road,

It’s Independence Day on this lost highway.

~ Jon Bon Jovi, Richie Sambora, John Shanks



Dawn picked up the phone and warmed to Michael’s familiar voice, “Dawn Smith, do you love me?”

“Yes. Yes Michael. I do.”

“Good! Because in 30 minutes a cab will arrive to take you to the airport. I bought your ticket and put $2000 in a bank account for you. You will have to pack quickly. I need you out here with me for my book tour, Dawn.”

She hung up the phone and kicked into high gear. The next half hour was a blur of phone calls, packing and panic. A friend offered to take her cat and a neighbour happily took her food. Dawn packed as much as she could and just before the cab pulled up, she called her boss to quit her job.

When she finally sat down in the seat of the cab, Dawn took a deep breathe. After years of living carefully, she was leaving it all behind. It was the right thing to do. She was as ready as she could be for the next phase of her life, 8 months on the road with Michael Fletcher and any other adventure that would come their way.

Michael Fletcher and Dawn Smith had known each other for 20 years, but had little contact. They had met briefly as a teenagers. Dawn has always been shorter than average and seeing Michael, all 6′ 2” tall and full of bravado, she remembers thinking he was the hottest guy she had ever seen. After that, they went their separate ways.

Dawn married someone else and started her own catering business. Her marriage ended just as her mom became seriously ill. Dawn then cared for her mom until her mom’s passing. It had been a very tough time for her.

Meanwhile, Michael had spent time in the military, followed by several business ventures. Several of his businesses were great successes and others had been failures. At his lowest point, when he had to declare bankruptcy, he examined everything he had done, both right and wrong. He determined to learn form all his mistakes and become a smarter and better business person from it.

It was New Year’s eve, two years after her mom had died and Dawn’s cousin Sandy called her up to go out to a party. Dawn was tired. She was tired and low on cash, so she did not want to go. Sandy told her that Michael and a couple other guys they knew were going to be there, “Dawn, I need your support. You know what these guys are like!” Dawn held her ground.

In desperation, Sandy begged, pleaded and cajoled. It worked. Dawn got herself dressed up and out she went.

Dawn remembers vividly the moment she walked into the party. She locked her eyes on Michael and he locked his eyes on her. They fell in love immediately. Whatever happened rest of the night does not matter and they don’t really remember.

Michael had to fly west, back to his home, a few days later, but their relationship continued. At the time they weren’t sure how things would work out with each of them being on different sides of the country; they just knew it would work – somehow.

Two months later, the phone call came. Michael had written the book “Shameless: A Business Coach’s Guide to Succe$$” and was going on a book tour. He knew by this time that no one better than Dawn would work with and beside him. He knew their strengths were the perfect compliment. He needed her on this tour and he didn’t have the luxury of time.

When Dawn’s plane landed, they were off on a whirlwind 8 month tour promoting his book. It was one of his biggest successes at that time. Once the tour wound down, they took the momentum and started business coaching. Moving back east, they created a system called “Neworld Coaching.”

http://neworldcoaching.com/

It has been a good five years since that fateful call. Michael and Dawn have grown their coaching business into a worldwide venture and have added many other successful businesses to their portfolio.

Michael did not want Dawn to lose her identity as a cook, so they agreed to always make a meal together every week. Their cooking evenings usually start off with opening a bottle of wine and a general an idea what they are going to make. They will find a base recipe and play with it to suit their tastes.

The first night they cooked together, they watched “Chef at Home” with Chef Michael Smith. Dawn has a special spot in her heart for Chef Michael Smith. Not just because he’s a tall, charming and brilliant cook (with a great head of curly hair!), but because she had a older brother named Michael Smith who had been given up for adoption as a baby. The name is very dear to her heart.

http://www.chefmichaelsmith.ca/en/home/default.aspx

Dawn and Michael both loved the stew they saw Chef Michael Smith cooking on his show that night. Looking up his recipe online, they found the base of what he made and played with it. First, they added their own home brewed beer. Then they added potatoes, parsnips and lots of extra garlic. They also found the chef’s recipe for cheddar biscuits and substituted milk for the heavy cream and garlic powder. They always bake the biscuits on a pizza stone to get the texture and flavour just right.

Dawn and Michael have a whole collection of recipes they have created together, and their Home Brew Beer Stew is a favourite at family gatherings. This is the first recipe they created together and I am tickled to announce that this is the first recipe they have chosen to share with anyone.

Thank you Dawn & Michael!

Fletcher’s Home Brew Beef Stew with Garlic Cheese Biscuits

Home Brew Stew

Ingredients:

½ cup vegetable oil

3 lb beef roast (cut into chunks)

salt & pepper

1 very large onion (peeled & cut into wedges)

8 cloves garlic (peeled & sliced)

1 small can tomato paste

2 bottles of Fletcher’s Home Brew (or any other lager you choose)

2 large potatoes, peeled & cut into chunks)

2 parsnips (cut into chunks)

2 cups beef stock

Method:

Preheat oven to 325° F
Heat oil in very large heavy-bottomed pot
Add beef and season with S&P. Brown
Remove when done and reserve chunks in a bowl
add onions and sauté till golden brown
Add garlic & tomato paste-stir
Add potatoes, parsnips & beer
Season again with S&P
Cover and place in oven
Stew slowly until beef is tender and broth is thickened

Garlic Cheese Biscuits

Ingredients:

2 cups flour

1 tablespoon baking powder

1 teaspoon garlic powder

½ teaspoon salt

1 cup grated cheddar cheese

1 ½ cups milk

Method:

preheat oven to 450° F
Whisk together flour, baking powder, garlic & salt
Add cheddar & stir
Add milk & stir
Turn out onto floured board & knead
Add more flour as necessary
Flatten into a round 1” thick & cut into 8 wedges
Bake on baking sheet for 12-15min



Taking a chance in my life
Hoping you feel the same way as I do tonight
Just try and look into my eyes
Don’t be scared of what you might see there
The first time I saw you
I knew love at first sight must be true.

~ Andrew Van Slee (Sung by Michael Bublé)

Posted in Beer, Bread, Entree, Recipe

“Roman Holiday” Spaghetti Carbonara

August 10th, 2010 - Author: Carla Johnson. No Comments »

La cucina di un popolo è la sola esatta testimonianza della sua civiltà.

~ Unknown (The cuisine of a country is the only exact attestation of its civilization.)

• • •

Reporter: Which of the cities visited did Your Highness enjoy the most?

Princess Ann: Each, in its own way, was unforgettable. It would be difficult to… Rome! By all means, Rome. I will cherish my visit here in memory as long as I live.

~ Excerpt from Roman Holiday (1953)

Many years ago (I won’t give a number!), I used to babysit 3 truly adorable young Hersey kids, Simon, Sarah and Mark. Simon was always pensive and intellectual. He liked to discuss things, while Mark the baby did what most babies did – ate, slept and pooped! Sarah was quite charming and had a special sparkle in her eye. She figured things out really quickly and would often return your knowing glance with a coy smile.

After I left home for university, 3 more beautiful Hersey children joined the family, Rachel, Ruth and David. Of course they have all grown up now. Simon, Sarah and Mark are all married and have moved even further away. Mark, the baby, has really grown UP. Long ago topped my 6′ 2” height and he now hovers somewhere around a mere 6′ 9”!

When Sarah contacted me and told me she had a recipe, I was so pleased. It was wonderful to reconnect and catch up. She now has two children of her own, James and Elizabeth. and even though her husband’s name is actually Jeremy, she sometimes just calls him “Handsome.”

_____________________________________________

When their first child James was just 4 months old, Sarah and Jeremy Fresz decided it was time to visit her extended family in England. Adding an extra excursion to Rome and Paris was natural for the two history buffs. As Sarah explained it, “Rome because of the history and Paris, well… who doesn’t want to go to Paris and the price was right!”

Walking through the Coliseum and the Roman Forum were Sarah & Jeremy’s favourite moments. So much had happened there that continues to impact the world today. “It was awe-inspiring and overwhelming to stand there and think about all that had happened… to imagine Caesar, and Nero, and the other emperors in their fine robes walking amongst the pillars.” She also pondered the prisoners and imagined some of the well known prisoners from Christianity like the apostles Peter and Paul walking through the streets in chains.

Then there was the food. Sarah and Jeremy share the Italian love of delicious food: the pastas, the meats, the breads dipped in olive oil, the balsamic vinegar and the wine. They had so much fun trying out different restaurants and all different kinds of food. They especially fell in love with Spaghetti Carbonara the way the Italians make it.

As Sarah explains it, “True Carbonera has eggs in it! The American version is more saucy… almost an Alfredo sauce and that is so wrong!”

When they returned home, Sarah and Jeremy were bound and determined to recreate it the authentic way. They found a recipe that was close and had a lot of fun adjusting the ingredients to get it right. They added garlic and that brought it closer, but the key ingredient that it needed was white wine. “It made all the difference in the world!”

Italian Spaghetti Carbonara

8 servings

Ingredients
1 pound spaghetti
1 tablespoon olive oil
8 slices bacon, diced
1 tablespoon olive oil
1 onion, chopped
1 clove garlic, minced
1/4 cup dry white wine (Sarah uses Piat d’Or)
4 eggs
1/2 cup grated Parmesan cheese
1 pinch salt and black pepper to taste
2 tablespoons chopped fresh parsley
2 tablespoons grated Parmesan cheese

Directions

1.In a large pot of boiling salted water, cook spaghetti pasta until al dente. Drain well. Toss with 1 tablespoon of olive oil, and set aside.

2.Meanwhile in a large skillet, cook chopped bacon until slightly crisp; remove and drain onto paper towels. Reserve 2 tablespoons of bacon fat in the pan, add remaining 1 tablespoon olive oil and heat in reused large skillet. Add chopped onion, and cook over medium heat until onion is translucent. Add minced garlic, and cook 1 minute more, being careful not to over-cook it. Add wine; cook one more minute.

3. Return cooked bacon to pan; add cooked and drained spaghetti. Toss to coat and heat through, adding more olive oil if it seems dry or is sticking together.

4. Add beaten eggs and cook, tossing constantly with tongs or large fork until eggs are BARELY set. It may be wise to take it off the heat first so the eggs don’t fry. Quickly add 1/2 cup Parmesan cheese, and toss again. Add salt and pepper to taste (remember that bacon and Parmesan are very salty).

5.Serve immediately with chopped parsley sprinkled on top, and extra Parmesan cheese at table.

Sarah’s Tip:

“If the eggs “scramble” when you’re cooking them, you’ve overcooked them. Its a bit difficult to get them just right. Err on just under-cooking it as they will keep cooking in the dish as you serve it. I usually serve this with a big caesar salad and a French loaf of bread with extra virgin olive oil and balsamic vinegar.”

“The best thing I know is to do exactly what you wish for a while.”

~ Excerpt from “Roman Holiday” (1953)

Posted in Entree, Pasta, Recipe, Sauce, White Wine

Grand Pré Winery’s “Pomme d’Or”

August 10th, 2010 - Author: Carla Johnson. No Comments »

Today I had a great conversation with Jürg Stutz of Grand Pré Winery, the oldest winery in Nova Scotia. http://www.grandprewines.ns.ca/index.htm

Their restaurant Le Caveau has won several awards and has an impressive dining menu. http://www.grandprewines.ns.ca/Menu.htm Chef Jason Lynch will be sharing a recipe or two right here in a few days! Yeah!

Grand Pré Winery is tucked by the Bay of Fundy in the Annapolis Valley, where farms and orchards are abundant. The number of wineries in Nova Scotia has dramatically increased recently. It’s very exciting to see.

Their Pomme D’or is the marinade base for Chef Suman’s “Roasted Rabbit Marinated in Pomme d’Or” recipe. http://cookingwithsin.com/2010/08/09/%e2%80%9coldest-winery-in-nova-scotia%e2%80%9d-roasted-rabbit/

While it is comparable to ice wine, Pomme d’Or is a bit more acidic and has a lower sugar count. It may be the perfect apperitif for someone who finds ice wine too sweet. Ice wine has a sugar count often around 12, where Pomme d’Or is a 6. Both wines have similar alcohol content.

~ Pomme d’Or ~

Apple Dessert Wine

10% alc., 375ml, $22.50

The Facts

This apple dessert wine is made from both new and old apple varieties grown locally in the picturesque Annapolis Valley of Nova Scotia, a place world renowned for its apple production. A unique vinification process allows us to extract the pure sugar from the freshly pressed apple juice which is used for fermentation. The result is a spectacularly rich wine displaying complex notes of baked apple, apricot and caramel. A concentrated and sweet treat these wonderful flavors are balanced with a nice acidity and a long sweet finish.

Food Affinities

This dessert wine is a perfect compliment to any apple dessert, with mild cheeses and richly textured foods such as foie gras.

Awards

Bronze Medal Winner – 2003 All Canadian Wine Championship

Silver Medal Winner – 2004 NSLC Port of Wine Festival

Bronze Medal Winner – 2007 Canadian Wine Awards

Silver Medal Winner – 2008 Finger Lakes International Wine Competition

To purchase Pomme d’Or, you need to contact the winery directly. http://www.grandprewines.ns.ca/index.htm I checked with our local LCBO and sadly they no longer carry it. I say it’s a great excuse for a trip to the east coast!

Posted in Apple Wine, History, Recipe

My very own “Burnt Toast Diner”

August 9th, 2010 - Author: Carla Johnson. 6 Comments »

Start with trying-to-achieve-too-much and mix in a bunch of multi-tasking, then sprinkle it all with a dash of attention deficit. You too can achieve the striking range of hues that I managed to accomplish with these pieces of potato scallion miche bread. Butter really burns! There were flames. It truly takes the touch of a master’s hand!

Yatta!

Thank you to Steve for bravely reaching into the burning oven and to Daren for running around and opening all the windows and doors. Where would I be without my family? What and adventure!

~ Yes, I’m a Heroes fan. Where did it go?! Why did it go?!

Posted in Bread

“Oldest Winery in Nova Scotia” Roasted Rabbit

August 9th, 2010 - Author: Carla Johnson. 1 Comment »

Recipe Courtesy : “From Pemmican To Poutine – A Journey through Canada’s Culinary History”

Author : Chef Suman (www.chefsuman.com)

With a lovely view of the Bay of Fundy, Grand Pre Estates Winery makes Nova Scotian wine in the beautiful Annapolis Valley. Their stately rows of grapevines grow unique grapes that have been designed to thrive in the particular growing climate of Annapolis Valley. Instead of growing Old World varieties like Chardonnay or Sauvignon, Grand Pre strongly believes that new wine producing regions should develop and perfect their own varieties, styles and vineyard practices to make wines that are born of and unique to their region. Not only does this create a truly Nova Scotian wine, but it makes it easier to grow the grapes without the costly and sometimes environmentally damaging methods needed to grown non-indigenous strains.

Grand Pre is the oldest winery in Nova Scotia. It was started in the 1970s by Roger Dial, who is considered the pioneer of Nova Scotia winemaking. He ran the winery until 1993 when it was purchased by Hanspeter Stutz. Stutz wanted to create not just wine but also a tourism experience, by renovating the grounds and offering vineyard tours in the summer and fall. They still make wines with their special grapes, but they now also offer unique varieties like icewine and their very special Pomme d’Or.

Pomme d’Or means “golden apple” in French and is a particularly apt name for this wine; the rich golden hue combines with the sweetness almost of an icewine to make it seem like you really are drinking sweet liquid gold. Made from six varieties of apples grown in the Annapolis Valley (Macintosh, Cortland, Russet, Northern Spry, and two secret varieties), the mix of old and new strains give the flavour and bouquet a complexity that makes it stand apart. The notes of baked apple, apricot and caramel pair beautifully with the saddle of rabbit and bring an unmistakable flavour to the marinade. Just make sure to save a few glasses for yourself.

Roasted Rabbit Marinated in Grand Pre’s Pomme D’Or

Serves: 6

Marinade:

1 cup Grand Pre’s Pomme D’Or

2 cups chicken stock

¼ tsp ground nutmeg

¼ tsp fresh tarragon, finely chopped

1 tsp garlic, finely chopped

1 tsp shallot, finely chopped

1 tbsp chili pepper flakes

1 tsp salt

1 tsp black pepper, freshly ground

Meat:

2 (2 lbs) rabbits

Roasting Vegetables:

3 sweet potatoes, 5 cm (2”) diced

2 carrots, peeled and 5 cm (2”) diced

1 celery stalk, 5 cm (2”) diced

1 onion, 5 cm (2”) diced

1 bay leaf

1. In a large mixing bowl mix together all of the ingredients for the marinade and marinate both rabbits overnight in a refrigerator.

2. Preheat the oven to 300°F.

3. In a roasting pan layer the bottom with the large diced vegetables, and place the 2 rabbits on top. Reserve any leftover marinade.

4. Roast in the oven covered for 3 hours until cooked through, basting occasionally with the leftover marinade. You will know it is cooked when the meat is almost falling off the bones.

5. Increase the oven temperature to 400°F and remove the cover to get an even golden brown colour on the rabbits.

6. Serve the rabbits with the vegetables and the juices from the pan.

Wellness Notes:

Rabbit meat contains niacin, selenium, phosphorous, iron, and B12. Look for grass fed rabbit, as grass fed animals contain more nutrition and healthier fats than grain fed animals of the same breed

Purchase a copy of Chef Suman’s new cookbook “From Pemmican to Poutine”

http://www.amazon.com/Pemmican-Poutine-Journey-Through-Culinary/dp/1926780000/ref=ntt_at_ep_dpt_1

Posted in Apple Wine, Entree, History, Recipe

“Takin’ the Piss” Crisper Sangria

July 28th, 2010 - Author: Carla Johnson. No Comments »

“Balmy days, sweet sangria.
She’s been gone, have you seen her?
Señorita shyly turning away,
Leaving me our fading flame.” ~ Tori Amos “Sweet Sangria”

Carla’s note:

I’ll never forget the darkness in my sister Michelle’s voice when she told me her best friend Martin Poyser had suddenly died. The shock in her voice echoed the pain of having part of her heart torn away. Martin had filled a special place in her life and he could never be replaced.

Michelle and Martin were a marvellous two-some supporting each other’s ups and downs and always laughing boisterously through it all. Michelle always said that Gordon Ramsey, the “Hell’s Kitchen” chef, was remarkably similar to Martin. Their energy, passion, fiery tongues and British accents along with their physical similarities were uncanny.

The love they had for each other was more profound than a romantic love. Martin helped Michelle navigate the her new world of singleness after her separation, treating her to meals and pampering her any way he could. While Michelle appreciated the stability of Martin’s relationship with his partner Martin. Yes, two Martins! She called them “Big Martin” and “Little Martin” – because her Martin was taller than his partner.

Michelle gesturing at one of her gallery openings with “Little” Martin and “Big” Martin. (I am extremely proud of my sister and the vision she brings to her art. www.MichelleJohnson.ca)

You can see the sparkle & joy in all their eyes in the next beautiful photo below. They all knew how to have fun!

_________________________________________________________

By Michelle Johnson

I answer the phone and an English accents calls out, “Get your dimply ass over here. The sangria is ready!” My heart fills with love. I put on my lipstick and dash out the door knowing that soon Martin’s cozy kitchen will be noisy with laughter and frivolity. Upon my arrival, someone announces, “The wife’s here!” It’s a label I earned due to my tendency to lean on him. The guest list could have filled a mansion so this party spills out onto the lawn, both front and back.

Martin is like an oak tree that allows all kinds of strange birds to perch on his branches. Lucky enough to be one of those birds, I’m greeted with a huge warm hug. Martin says, “Go on, Love. Serve yourself a tall glass. You gotta catch up – it’s in the crisper!” The nibbly food is out for munching, the BBQ is ready and the fridge is filled to capacity. I nudge my way over to the fridge. Grab a glass and slide open the crisper drawer. Oh, a beautiful array of colour awaits. Scooping it out with the soup ladle the glass quickly cools my hand. One sip and I know it’s gonna be a fun and “oh so messy” evening.

Martin Poyser, a dear friend, a keeper of secrets, a partner in crime and expert when it comes to “Takin’ the piss.” He suddenly passed away a few years ago of a heart condition. Gone much too soon.

Martin taught me many things, mostly by example.