Archives for 2011

30 December 2011 Baked Beans – It’s What’s for Breakfast

Baked Beans – It’s What’s for Breakfast

December 30, 2011 By

Traditional Bean Pot

When I was growing up in Quebec, the family would gather at Grandma’s house for baked beans breakfast several times a year.  She’d bake fresh loaves of bread and the aromas would be divine.

Grandma would soak her dry beans overnight then cook them slow and low overnight, with Grandpa adding a little water throughout the night.  The beans were prepared simply: salt pork, a whole onion (that uncle Dan would always get to have) and some molasses.  Grandma would serve the beans on mismatched plates, no two alike, and I’d pour Quebec maple syrup on them and scarf then down – bliss.  I’ve eaten my way around a bunch of cities and this meal is still my favorite breakfast.

 

This year, with Grandma’s passing, my mom, Diane, decided to fix this dish for us as a sort of an ode to Grandma.  She’d even bought a handsome bean pot for them to simmer in!  I’m providing the recipe below, but it’s not really about making this dish, it’s about the story behind it.  Way to go mom for keeping this tradition alive and the family well-fed!

Ingredients:

  • 2 cups dried white beans
  • 1/2 pound salt pork, cut into 1″ cubes
  • 1 medium onion, peeled
  • 1/4 cup molasses
  • 1 tsp. dry mustard
  • 1 tsp. each salt and pepper

Directions:

  1. Place the beans in a medium saucepan and cover with cold water then cover with foil.  Place the saucepan in the refrigerator at least 12 hours.

  2. Preheat oven to 250 degrees.  Take the beans out of the refrigerator and put on the stovetop on high heat.  Boil the beans for 30 minutes, then, using a colander, drain the water.
  3. Place half of the cubed salt pork in the bottom of a heavy, oven-proof pot or Dutch oven (if you have a traditional bean pot, even better).  Add the beans and top with the remaining salt pork.  Tuck the onion in.  Combine the rest of the ingredients and pour over the beans and pork.
  4. Cover the beans with hot water, place in the oven, covered, and cook for 7-8 hours.  Halfway through the cooking process, add more hot water to once again cover the beans.

Makes 6-8 servings.

 

 

Filed Under: Breakfast, Canadian, Maple Syrup, Pork, Sides Tagged With: , , ,
20 December 2011 Keeping Family Traditions Alive

Keeping Family Traditions Alive

December 20, 2011 By

This is the first Christmas the family will spend without Grandma.  I’ve mentioned in past posts what an amazing cook and baker she was and that she had a huge part in my love of food.

One of the items that belonged to Grandma that I was fortunate enough to get was a small 3-section glass dish that she displayed her Christmas treats on.

I’ve made Grandma’s Chocolate and Peanut Butter Treats over the weekend and plan on proudly displaying them on the dish to my guests.

It’s one of my small contributions to keeping traditions alive.

Cheers,

Veronique

Filed Under: Canadian, Chocolate, Desserts Tagged With:

Top 10 Wines Under $20 for 2011

December 18, 2011 By

I am fortunate to have sampled wines from many regions, varietals and styles this year.  While it is difficult to narrow down the list of affordable wines I have particularly enjoyed this year, here is a list, in no particular order.

Top 10 Wines Under $20 for 2011:

2008 Heron Hill Ingle Vineyard Pinot Noir ($20) – Finger Lakes, NY.

2009 M. Chapoutier Les Vignes de Bila Haut ($12) – Cotes du Roussillon, France.

2008 Joel Gott Cabernet Sauvignon 815 ($17) – Napa, California.

2009 Segal’s Fusion Dry Red Wine ($16) – Galilee Heights, Israel.

2006 Chateau d’Arcins Haut Médoc ($20) – Bordeaux, France.

2006 Campo Viejo Rioja Reserva ($10) – Rioja, Spain.

2009 Jagdschloss Spatburgunder Brut Rose ($15) – Rheingau, Germany.

2009 Semeli Mountain Sun Rose ($14) – Nemea, Greece.

2009 Red Newt Circle Riesling ($13) – Finger Lakes, NY.

2009 Nobilo Sauvignon Blanc ($11) – Marlborough, New Zealand.

Have you tried any of these affordable wines?  Please leave a comment with your thoughts about them.  Haven’t tried them yet?  Please do and let me know how you liked them!

Cheers,

Veronique

 

Filed Under: Other Neat Things, Wine Reviews Tagged With: , ,
16 December 2011 5 Sparkling Wines under $25

5 Sparkling Wines under $25

December 16, 2011 By

‘Tis the season to shop for bubbly and with all the options available at wine shops, it is difficult to make sense of it all.  Here are five sparkling wines under $25 to pop open during the holidays:

Cheers,

Veronique

 

 

Filed Under: Other Neat Things, Rose, Blush Wine, Sparkling Wine, Wine Reviews Tagged With: , ,
16 December 2011 Nicolas Feuillatte Brut NV

Nicolas Feuillatte Brut NV

December 16, 2011 By

This is a very clean, light-to-medium style Champagne with green apple and nutty aromas.  In the mouth, it has honey and bread dough notes.  Nice bubbly at this price.

 

Style: Champagne / Sparkling Wine

Grape Type(s): Pinot Noir, Pinot Meunier and Chardonnay

Region: Reims, France

Around $25

Filed Under: Sparkling Wine, Wine Reviews Tagged With: , , ,
15 December 2011 2008 Naveran Dama Cava

2008 Naveran Dama Cava

December 15, 2011 By

Lovely, aromatic wine with juicy peach aromas and tons of floral and ripe pear and apple flavors.  The 2008 Naveran Dama Cava offers a rich, long finish.  Great sparkling wine at this price point.

Style: Sparkling Wine

Grape Type(s): Chardonnay Blend

Region: Catalunya, Spain

Around $20

 

Filed Under: Sparkling Wine Tagged With: , , ,
15 December 2011 Savory Cheese Tartlets with Blackberries

Savory Cheese Tartlets with Blackberries

December 15, 2011 By

I got this recipe from the fine folks at Driscoll’s® and had to share it as it is perfect for holiday entertaining.

Filling Ingredients:

  • 5 oz. rindless goat cheese, at room temperature
  • 3 oz. cream cheese, at room temperature
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. minced fresh thyme
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 2 Tbsp. honey, preferably full flavored, such as chestnut or thyme, warmed

Cream Cheese Dough Ingredients:

  • 1 cup all-purpose flour
  • Pinch of salt
  • 7 Tbsp. unsalted butter, cut into tablespoons, at room temperature, plus more for pans, if needed
  • 3 oz. cream cheese, cut into tablespoons, at room temperature

 Directions:

  1. Combine flour and salt in a food processor fitted with metal chopping blade and pulse to combine. Add butter and cream cheese and pulse about 10 times, until mixture begins to clump together. Gather up dough and shape into a thick disk. Wrap in plastic wrap and refrigerate until chilled and easy to handle (about 2 hours).
  2. Position rack in the center of the oven and preheat to 350°F. Have ready two 12-cup miniature muffin pans (each cup measuring 1 7/8 inches across the top and 7/8 inches deep), preferably nonstick. If the pans are not nonstick, lightly butter them.
  3. Divide dough into 24 equal pieces. Place one piece in each muffin cup.  Using fingers, press dough firmly and evenly up sides to make a pastry shell.  (A wooden tart tamper can help the job go quickly.) Freeze 5 minutes.
  4. Mash goat cheese and cream cheese together in a medium bowl until smooth. Add egg, yolk, minced thyme, salt and pepper and whisk until combined. Spoon equal amounts of filling into chilled pastry shells.
  5. Bake tartlets until crust is golden brown and filling is puffed (about 25 minutes). Let cool for 10 minutes in pans. Remove tartlets from pans and transfer to a wire cake rack to cool completely.
  6. Just before serving, lightly brush tops of tartlets with about 1 tablespoon of honey. Arrange berries on top as desired. Drizzle with the remaining honey. Sprinkle with the thyme leaves and serve.

Servings: 24 tartlets, 8 to 12 servings

 

Filed Under: American, Cheese, French, Fruits, Sides, Starters Tagged With: , , ,
14 December 2011 Stufato di Vitello – Veal Stew

Stufato di Vitello – Veal Stew

December 14, 2011 By

It is that time of year when braised meats and stews just sound wonderful.  This week, my local grocery store had beautiful cubed veal available, so I created this simple-to-prepare, make-ahead, one-pot stew that is great reheated on a week night but elegant enough to serve at a dinner party.

Ingredients:

  • ¼ cup all-purpose flour
  • 2 pounds boneless veal shoulder, cut into 2” pieces
  • 2 Tbsp. vegetable oil
  • ½ tsp. each oregano, salt and pepper
  • 1 medium onion, chopped
  • 1 pound Cremini mushrooms, quartered
  • 2 Tbsp. Dijon mustard
  • 3 cups chicken broth
  • 1 cup dry white wine
  • ½ cup heavy cream

Directions:

  1. Preheat oven to 300 degrees.
  2. In a shallow dish sprinkle the flour over the veal cubes then coat the meat lightly.
  3. Heat the oil in a large Dutch oven over high heat until it is nearly smoking.  Season floured meat with salt and pepper, add to hot pot and brown on all sides, about 3 minutes.  If your pot isn’t wide enough to accommodate all the meat in one layer, brown in two batches.  Place cooked veal on a platter and reserve for later use.
  4. In the same pot the meat was seared in, add the onion and cook over medium-high heat until softened and slightly golden, about 4 minutes.  Add the mushrooms to the pot and sauté for 5 minutes, stirring often.  If the onion-mushroom mixture becomes dry while cooking, add 1 tablespoon of vegetable oil and lower the heat to medium.
  5. Add the Dijon mustard, the oregano, the broth and the wine to the onion-mushroom mixture and cook for 5 minutes over medium heat, scraping the browned bits from the bottom of the pot with a wooden spoon.
  6. Return the veal and its juices to the pot, add the cream, stir well to combine all the ingredients and place in the oven.  Cook for 3 hours.

Serves 4.

Notes:  The stew can be refrigerated for up to 3 days.  Serve over white rice or egg noodles.

Filed Under: American, Entrees, French, Italian, Mushrooms, Veal Tagged With: , ,
14 December 2011 Roederer Estate Anderson Valley Brut

Roederer Estate Anderson Valley Brut

December 14, 2011 By

Rich and slightly oaky sparkling wine that’s become a favorite.  The nose is light Asian apple but the flavors are bolder with ripe, juicy pear and nutty notes.  Great clean, crisp finish.

Style: Sparkling Wine

Grape Type(s): Pinot Noir and Chardonnay

Region: Anderson Valley, California

Around $22

 

Filed Under: Sparkling Wine Tagged With: , , ,
14 December 2011 Schramsberg Mirabelle Brut Rosé

Schramsberg Mirabelle Brut Rosé

December 14, 2011 By

Just love a sparkling rosé – it’s so…festive!  This one is pale pink in the glass with a light strawberry and yeasty nose.  In the mouth, the Schramsberg Mirabelle Brut Rosé offers juicy fruit flavors with a slightly spicy finish.

Style: Rosé Sparkling

Grape Type(s): Pinot Noir and Chardonnay

Region: Napa Valley, California

Around $25

 

 

Filed Under: Rose, Blush Wine, Sparkling Wine Tagged With: , , ,
Next Page »