Posts Tagged ‘goat cheese’

“The Morning After Sex” Scrambled Eggs for Two

Posted on: February 15th, 2012 by Carla Johnson No Comments


The less I behave like Whistler’s mother the night before, the more I look like her the morning after.” ~ Tallulah Bankhead, actress

With a title like that, there couldn’t be a better day to post this than the day after Valentine’s Day!

My husband had a good group of friends as a teen and a lot of them have stayed close over the years. Growing up together in a small town instilled a special sense of community and closeness. Evenings were spent playing Dungeons & Dragons in someone’s basement or they would trek off for adventures in “the bush” and occasionally they hung out at the drive-in theatre.

Time has found the friends in different parts of the country and the globe, but they continue to maintain a nice loyalty to each other.

Wes is one of those long-time friends. He was quick to move to Toronto after high school. He loved the energy and diverse life of the bigger city. It gave him a chance to mingle with people from a variety of ethnicities. Becoming a French Immersion teacher naturally fit with his love of languages.





During his time off, Wes has volunteered with Project Overseas, a branch of the Canadian Teachers’ Federation.



Scrambled Eggs

Wes and his Project Overseas team

He loved working with teachers in Grenada, Kenya, Liberia and Burkina Faso and while he went with the intention of helping them, he returned from each place deeply enriched with a greater understanding of himself and humanity.

Scrambled Eggs

Wes & Patrick

Wes and his partner Patrick enjoy the wide range of great restaurants and markets found in Toronto. They live adventurously here and abroad and make sure to treat themselves to good times and great food. Normally I explain the titles of the recipes with more details,but with a title like this, need I say more? 😉

“The Morning After Sex” Scrambled Eggs for Two


2 tablespoons butter
1 large shallot
1/4 cup dry white vermouth
1/2 red pepper, chopped
1/2 cup mushrooms, chopped
salt & pepper to taste
4 eggs
1/3 cup milk
100g young goat cheese
4 slices of your favourite toast

1. Heat the butter in a frying pan on medium-high and add the shallots. Stir until they are softened.

2. Stir in the vermouth then add the red pepper and mushrooms. Stir on medium-high until the liquid is reduced. Season with salt and pepper.

3. Whisk the eggs and milk together and add to the mixture in the pan and scramble.

4. Crumble the goat cheese into the scrambled eggs and continue cooking until the cheese begins to melt.

5. Serve with toast and hot fresh coffee.

Wes recommends you drink your coffee black with this breakfast!

Next Post… “2nd Half” Icewine & Tequila Martini

Vintage poster courtesy of

“Stuck on Reduction” Grilled Watermelon Salad with Madeira Caramel

Posted on: July 18th, 2010 by Carla Johnson 1 Comment

Carla Johnson author cooking With SinFive years before the Boston Tea Party, there was another party, the “Madeira Wine Party.” A ship smuggling Madeira wine for John Hancock was seized by the British – the same John Hancock who eventually signed the Declaration of Independence. A fight broke out. Hancock won and received his beloved, smuggled Madeira.

“He at first refus’d us peremptorily; but at dinner with his council, where there was great drinking of Madeira wine, as the custom of that place then was, he softened by degrees, and said he would lend us six. After a few more bumpers he advanc’d to ten; and at length he very good-naturedly conceded eighteen.” ~ Ben Franklin, 1744, asking Governor Clinton of NY for more cannon power in Boston.

Photo credit of Chef Tim Wasylko

What gravy is to English cuisine, demi-glace is to French cuisine. French cuisine has a few select “Mother Sauces” that are the bases of all other sauces – Bechamel, Velouté, Espagnole, Tomato & Hollandaise. If you’ve seen the movie “The Hundred Foot Journey,” you know how beautiful the Mother Sauces look and taste.

Espagnole is the Mother Sauce for demi-glace. Demi-glace is basically beef stock reduced. The industry standard is 50% beef stock 50% sauce espagnol reduced by ½.

When Chef Tim Wasylko was in culinary school, the demi-glace classes piqued his interest. He was enthralled by what happens when liquids are reduced. As liquids evapourate, the flavours become concentrated, so he began experimenting by reducing all the liquids he encountered. He made adult snow cones from a reduction of blueberry juice and Cabernet wine. Then he made a port-wine caramel to put on ice cream.

Tim says,

“Madeira port – a fortified sweet booze like that reduces down to a wonderful caramel. Awesome on ice cream or banana tempura split. Go get a bottle of Madeira and reduce it down to a caramel. It’s life changing.”

Carla Johnson author Cooking With Sin


“Stuck on Reduction” Grilled Watermelon Salad with Madeira Caramel

Serves 4
½ medium sized seedless Watermelon
1 bunch mint
1 bunch basil
1 lime
1 teaspoon kosher salt
1/2 tablespoon good quality olive oil
1/2 teaspoon cracked black pepper
12 pieces of asparagus, blanched and peeled
200g goat cheese.
1 bottle of Madeira


  1. Pour bottle of Madeira in a large pot and place over moderate heat, bring to a boil – allow to boil hard for approximately 20 minutes or until it has reduced down to slightly less than a 1/4 cup. It should coat the back of a spoon and be nice and thick. Let it cool. Once cool, pour into a plastic squeeze bottle.
  2. Cut watermelon innto 4 square shapes approximately 5 cm by 3 cm thick. Season with salt and pepper, a squeeze of lime, and chopped basil. Toss and let rest one hour. Reserve the marinade. Place the watermelon pieces on a high BBQ grill for 1 minute per side. Allow to cool.
  3. Blanch the asparagus and cut in 7 cm long pieces. They should all be the same size.
  4. Shape goats cheese in rounds or rolls 2-3 cm in diameter. Cut into medallions.
  5. Assemble: Toss the asparagus in the marinade from the watermelon. Put 6 pieces of asparagus tight together – and perfectly lined up – down the centre of a plate. Then place the grilled watermelon on top of the asparagus in the opposite direction. Place 2 slices of goats cheese on top and make a zig zag design of the Madeira caramel in the squeeze bottle over top.



Looking for more salad recipes? Try “Pork Ninjas” Salad Dressing


Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin