History

Am I a One-Man Woman Because I Drink?

Posted on: December 29th, 2010 by Carla Johnson No Comments

This week some interesting articles have been forwarded to me, so I’m sharing them with you. “Tis the Season!

The New York Times recently published excerpts from an abstract published by the “American Association of Wine Economics.” They have found an interesting historical connection between monogamy and alcohol consumption. Who knew??

Historically, we find a correlation between the shift from polygyny to monogamy and the growth of alcohol consumption.

Here is the link to the article in the NYT. “Do we drink because we are monogamous or are we monogamous because we drink?

 

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CWS – Great New Connection

Posted on: November 21st, 2010 by Carla Johnson No Comments

I am very pleased to announce that Cooking With Sin is now connected with Food and Drink Digital.

You can follow my posts on this link: http://www.foodanddrinkdigital.com/categories/carla-johnson

Food & Drink Digital is a pioneering digital media site for food and drink professionals and executives, featuring all aspects of managing a production based environment. Food & Drink Digital covers solutions that enable global businesses to improve the way they manage their operations, people, technology and supply chains. Through its digital magazine, online website, daily news and weekly e-newsletter, Food & Drink Digital helps executives stay up-to-date with the most fundamental operational issues in this demanding and ever more competitive global business sector.

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Star Trek Wine Inspired Movies

Posted on: October 12th, 2010 by Carla Johnson No Comments

Agreed. Star Trek is not a great source of wine inspiration, but there is a connection and you may or may not know it. 

I believe my husband and I have seen every TV episode of every generation of ST (some a few times over) and all the movies. We are fans at our house, but in case you come looking for a Klingon dictionary or attachable Vulcan ears, I feel the need to clarify we are nowhere near the status of Trekkies. We are just your standard run-of-the-mill fans who occasionally say “Make it so, #1,” and can predict that the people in the red uniforms are going to die.

Last night my family and I watched the latest Star Trek movie. http://www.startrekmovie.com/ It’s great. The choice of actors superbly captured the vibe, look and personality of the original “voyagers of the Starship Enterprise.” In fact, it was only when I saw this movie that I actually understood the character of “Bones” after all these years!

Being “Heroes” fans too, we thought Zachary Quinto portrayed young Spock brilliantly http://www.nbc.com/heroes/. And Chris Pine sure pulled off William Shatner’s signature phrases & eye-brow lifts.

Now, Chris Pine, this is where the wine connection comes in.

In 2008 he portrayed Bo Barrett, the real-life son of Jim Barrett, the owner of Chateau Montelena Winery in Napa Valley, in the movie Bottle Shock. It was a dramatization of the 1976 blind taste test in Paris between 6 California Chardonnay’s and 4 French white Burgundy’s. To the profound amazement of all the testers, Chateau Montelena’s 1973 Chardonnay took 1st place and put California on the “wine map.”

The Chateau Montelena site provides a lot of details about the event, the media coverage and follow-up. http://www.montelena.com/winery/parisOverview  A bottle of the Chateau Montelena’s 1973 Chardonnay is now kept in the Smithsonian.

This leads me to another great movie about California wines, “Sideways.” If you are a fan of Pinot Noirs, you will especially love it. While it’s billed a comedy, it has some rather dark moments. But the scene with the naked man running down the middle of the street will have you splitting your gut!

If you come to my house, you CAN bring me a bottle of Merlot. I’ll happily share it with you. 🙂

Here’s to good wine and good movies!

“Sisterhood” Maple Rum Crêpes

Posted on: August 25th, 2010 by Carla Johnson No Comments

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

Her story ~ The Sisterhood of the Crêpe

by Darcelle Runciman

Cooking With Sin Carla Johnson

Darcelle Runciman

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 Bake Sale Girl 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.

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!

Carla Johnson Cooking With Sin

“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.

Carla Johnson Cooking With Sin Infinity Magazine

Update: I am proud to announce that Darcelle is launching Infinity Magazine, a new, exciting venture that I am very happy to be part of.

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“Canadian Pub” Blackbeard’s Chili Con Carne

Posted on: August 17th, 2010 by Carla Johnson 2 Comments

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

“For every wound, a balm. For every sorrow, cheer. For every storm, a calm. For every thirst, a beer.”  ~ Irish cheer

*Special Note* I shared a variation on this recipe at Kitchener’s Food & Drink Show 2012 – Cooking Stage.

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 20th 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
  1. Combine the beans and the beer in a medium size pot. Bring to a boil and cook for 30 minutes on medium low. 
  2. After 30 minutes, remove 1/4 of the beans and set them aside. Cook the rest of the mixture down.
  3.   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. 
  4. When the bean and beer mix is thick, remove from heat and puree with a mixer or a food processor. 
  5. 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.
  6. Simmer the combined mixture for 2 hours.
  7. 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