Archives for 2011

8 May 2011 Happy Mother’s Day – Or As We Say, Bonne Fete des Mères

Happy Mother’s Day – Or As We Say, Bonne Fete des Mères

May 8, 2011 By

My Sister & Nieces

Happy Mother’s Day – Or As We Say, Bonne Fete des Mères

Today’s Mother’s Day and once again, the three mothers closest to me are in my thoughts, but far away.  Those three special women are my mom, Diane, grandma Laetitia and my sister, Marie-Josée.  Beyond our family bounds, one way that makes us close is food.  All three of these ladies are amazing cooks, even my sister who may not have our passion for cooking but is a super cook also.

I’ll celebrate this special day by sharing some recipes passed down to me from mom and grandma that I think you’ll enjoy.

Mom‘s contributions (this picture is of us 20 years ago):

Grandma‘s contributions (pictured with my sister and her daughter):

If you try any of these recipes, please share a comment so I can let the special ladies in my life know!

Happy Mother’s Day!

Veronique

Filed Under: Canadian, Other Neat Things Tagged With: ,
7 May 2011 Best Cocktail Ever – BOA 405

Best Cocktail Ever – BOA 405

May 7, 2011 By

When in Las Vegas, do stop by BOA Steakhouse in the Forum Shops at Caesar’s Palace for a fabulous meal and perhaps the best cocktail I’ve ever had – the BOA 405.  Here’s how to make this fab drink at home.

BOA 405

Ingredients:

  • 2 strawberries
  • 1 1/2 ounces vodka
  • 1/2 ounce simple syrup
  • 1/2 ounce fresh lemon juice
  • 1 dash balsamic vinegar
  • 1 pinch of coarsely cracked black pepper
  • 1 strawberry for garnish

Directions:

  1. In a cocktail shaker, muddle the strawberries and syrup.
  2. Add the vodka, lemon juice, vinegar and ice and shake well.
  3. Strain into a chilled martini glass and garnish with pepper and strawberry.
Filed Under: Cocktails Tagged With: , , , ,
7 May 2011 BOA Steakhouse Las Vegas

BOA Steakhouse Las Vegas

May 7, 2011 By

Photo by Visit Las Vegas

Las Vegas is a town I visit often for work.  Flying cross-country, adjusting to the 3-hour time change and working the tradeshow floors may not be super appealing, but a perk of visiting Sin City is the endless list of fabulous restaurants.

Typically, I try not to go back to the same restaurant twice as I love to try different places, but somehow, BOA Steakhouse in the Forum Shops at Caesar’s Palace draws me in time and time again.

First, be sure to ask to be sat outside on a deck overlooking the Strip.  When it’s cool out, the restaurant offers heating lamps and when hot, it has misters – simply a perfect, relaxing atmosphere.  Next, do not forgo ordering the fabulous, and perhaps the best, cocktail around – the BOA 405.

Service, as I’ve always experienced here, is above-par.   The wait staff is eager to offer great suggestions and has competent food knowledge.

Bone-In Filet

Food is outstanding.  The heirloom tomatoes and buffalo mozzarella, often offered as a special, are top quality, the tableside steak tartare ($18) is ultra fresh and the salads ($10-$14) are outstanding.  There are excellent entree options at BOA Steakhouse, but the prime steaks are the stars.  I typically stay away from filet mignon in favor of more flavorful cuts, but the bone-in Kansas City filet ($37) at BOA is AMAZING.  Adding to a carnivore’s fantasy are the 21-day dry aged bone-in rib eye ($39), the 40-day dry aged strip ($42) and the American Kobe flat iron ($35).  Solid non-meat options, tested by some of my guests, are the Chilean sea bass ($33) and the jumbo prawns ($34).  Entrees are served a la carte and some must-try sides are the mac & cheese with truffle ($8), the smoked cheddar and bacon mashed potatoes ($9) and creamed spinach ($9).  I also highly recommend the tangy béarnaise sauce for an extra dollar – it’s exactly what this sauce should taste like.

The wine list is extensive with some moderately-priced options.  A definite plus is the nice quality glassware.

Las Vegas can leave you frazzled but dinner at BOA Steakhouse is a calming and delicious endeavor and a well-deserved ‘must’ on your go-to Vegas restaurant  list.

BOA Steakhouse

3500 South Las Vegas Blvd

Las Vegas, NV 89109

702-733-7373

Filed Under: Restaurant Reviews Tagged With: , , , , , , , ,
18 April 2011 2009 Segal’s Fusion Dry Red Wine

2009 Segal’s Fusion Dry Red Wine

April 18, 2011 By

This Kosher wine is a blend of Merlot, Cabernet Franc and Cabernet Sauvignon that was a great pairing with rosemary and garlic-marinated lamb chops.

The inky-colored hue of this Galilee Heights wine hints to a heavy wine, but I was surprised by a medium-bodied, elegant one instead.

The nose on this Israeli wine is stone fruits, dark berries and slight spice.  In the mouth it’s bolder, plummy with traces of licorice.  The slight pucker caused by the tannins mixed with the fatty, rosemary-infused lamb was a winner.  The finish is of medium length, dry and pleasant.

About $16.

Filed Under: Red Wine, Wine Reviews Tagged With: , , ,
12 April 2011 Easy Like Sunday Morning Key Lime Pie

Easy Like Sunday Morning Key Lime Pie

April 12, 2011 By

It’s unusual for me to post a recipe that skips most of the work and goes for semi-homemade but this is one of these instances.  This super easy to make key lime pie skimps on prep time but not on flavor.  Don’t like the meringue top?  Simply replace it with whipped cream and enjoy!

Ingredients:

  • 4 eggs, separated
  • 1-14 ounce can condensed milk
  • ½ cup Key Lime juice
  • ½ tsp cream of tartar
  • 1 frozen, 9-inch graham cracker crust
  • 4 tbsp granulated sugar

Pie Directions:

  • In the bowl of an electric mixer, beat the egg yolks on high speed until thick and light in color, about 4 minutes.  Turn off mixer and add condensed milk.  Mix on slow speed.  While still on slow, add half the lime juice, then the cream of tartar, then the remaining lime juice.  Mix until the filling is just blended.
  • Ladle the filling into frozen crust and bake at 325 degrees until set, about 10-15 minutes, or until center is dry to touch.
  • Let pie set in freezer for 3 hours before topping with meringue.

Meringue Directions:

  • Preheat oven to 500 degrees (or use a kitchen torch).
  • In the bowl of an electric mixer, beat the egg whites with the sugar until medium-stiff peaks, about 4 minutes.
  • Form peaks on surface of the pie with the meringue.  Brown in oven, or with the kitchen torch, and return to freezer until ready to serve.

8 servings.

 

Filed Under: American, Desserts, Eggs, Fruits Tagged With: , , , ,
11 April 2011 2011 New York Riesling Experience by Applewood Winery

2011 New York Riesling Experience by Applewood Winery

April 11, 2011 By

You often hear me blog, Tweet and/or Facebook about Riesling – perhaps my favorite wine.  I’ve sipped on this fabulous grape while touring France, Germany, California and New York State and enjoy it both sweet and dry.  What I mostly love about Riesling is its versatility – not quite sure what to pair with a dish? Chances are a Riesling would do the trick.

Living in the New York metro area, I’m really excited to attend the upcoming 2011 New York Riesling Experience at Applewood Winery in Warwick, NY.

The New York Riesling Experience is a celebration of New York’s most misunderstood grape.  “Riesling is the most nuanced, thought-provoking and interesting grape.” says winemaker Jonathan Hull of Applewood Winery, and host of the 2011 New York Riesling Experience.  The well-attended event takes place May 7th & 8th from 12-5 PM at the winery.

The weekend will feature food & Riesling pairings, recipes, live entertainment, special bottlings of Riesling as well as admission to the Applewood Winery tasting room with over a dozen different wines to sample.  Tickets are $15 in advance and $20 at the door and include a keepsake logoed wine glass.

For more information, visit www.applewoodwinery.com.  Groups of 6 or more must call the winery for tickets at 845-988-9292.

Tickets are available at http://2011newyorkrieslingexperience.eventbrite.com/

Please let me know, by leaving a comment here, if you plan to attend this fun event so we can meet in person.

Applewood Winery
82 Four Corners Rd
Warwick, NY 10990

 

Filed Under: Other Neat Things Tagged With: , , , ,
11 April 2011 Sweet Treat for the Non Baker

Sweet Treat for the Non Baker

April 11, 2011 By

By now, you’ve seen me post recipes that might appear odd by normal standards (Oeufs Dans le Sirop D’Erable anyone?) but that I enjoyed eating growing up.  I’ve mentioned in previous posts that my mom is a great savory foods cook but isn’t passionate about baking, so when my sister and me asked for dessert, mom would occasionally fix us an “Open Faced Brown Sugar Sandwich”.  Yes, it only took a minute to prepare this special treat, but boy did we love it.  Here’s how it goes:

  1. Take a slice of fresh white bread and butter it very lightly.
  2. Sprinkle about a tablespoon of brown sugar over the buttered slice of bread.
  3. Pour ¼ heavy cream over the sugared bread.  Let the cream saturate the bread for about a minute, then eat the treat with a knife and fork.

Crazy, ehn?  Thoughts?

Filed Under: Canadian, Desserts Tagged With: , ,
9 April 2011 2007 Marchesi di Barolo Barbera d’Alba Ruvei

2007 Marchesi di Barolo Barbera d’Alba Ruvei

April 9, 2011 By

When this wine was poured into my glass I had to let out a “wow” to the beautiful dark ruby hue.  On the nose, this affordable Italian wine is both sweet and spicy with bushels of wild strawberries.  In the mouth – wow again.  This Barbera is big, bold, woodsy with caramel notes and lush berries.  Was great alone, but fabulous with Arancini starter and my tomato-based seafood soup.  Can’t believe this wine’s only $17 retail.

Around $17.

Wine Spectator: 89 Points.

Filed Under: Red Wine, Wine Reviews Tagged With: , , , ,
8 April 2011 Bruléed Old-Fashioned Tapioca Pudding

Bruléed Old-Fashioned Tapioca Pudding

April 8, 2011 By

As a small kid, I loved watching my grandma cook and bake in her tiny kitchen where the pantry was jam packed with goodies.  I’d make my way through this pantry, being careful to open the door slowly in case anything went flying out, to see what neat condiments she had stored away for future baking sessions.  One of those pantry items was a small red box of instant tapioca pearls that I was always fascinated by.  This memory came back to me this week so I decided to make tapioca pudding, but to go the long route.  Hope you try and enjoy it as much as I did.

Ingredients:

  • 1/2 cup large pearl tapioca (I use Reese brand)
  • 1 cup heavy cream
  • 1 1/2 cups whole milk
  • 1/4 tsp salt
  • 1/2 cup light brown sugar
  • 2 large eggs, separated
  • 1 tsp pure vanilla extract
  • 6 tsp granulated sugar

Directions:

  1. In a medium bowl, soak tapioca pearls in 3 cups of water overnight.  Drain water.
  2. In a double boiler, heat cream and milk until just warmed (I use a metal bowl over a pan of simmering water).  Add salt and drained tapioca.  Continue to heat until small bubbles appear at sides of pan. Cover, turn heat to low and cook for one hour.  Make sure the milk mixture does not simmer or boil.
  3. Separate egg whites from yolks.  Beat egg yolks and sugar together until light yellow.  Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the egg yolk mixture to the hot milk mixture, stirring constantly.  Raise heat to medium under the double boiler and cook until tapioca mixture is very thick, about 20 minutes.
  4. In the bowl of an electric mixer, beat egg whites until they form stiff peaks.  Slowly fold the hot tapioca mixture into the egg whites.  Stir in vanilla.
  5. Spoon the tapioca pudding into six 7-ounce ramekins.  Sprinkle about a teaspoon of sugar over the surface of each pudding-filled ramekins.  Brulée the pudding tops using a kitchen torch (or under the broiler), serve at room temperature or chilled.
    Makes 6 servings.

Notes: As an alternative, omit the brulée top and pour 1 teaspoon of pure maple syrup on the tapioca pudding.  Based on a recipe by Reese Tapioca.

Filed Under: American, Canadian, Desserts, Eggs Tagged With: , , , ,
6 April 2011 Gary’s Wine Welcomes Celebrity Chef Joey Altman to NJ

Gary’s Wine Welcomes Celebrity Chef Joey Altman to NJ

April 6, 2011 By

Dear readers,

Thought those of you in the NY/NJ area might enjoy reading about a very special cooking demo, wine tasting and overall clean fun at Gary’s Wine next week:

Bernardsville, Madison and Wayne, NJ – Gary’s Wine & Marketplace is pleased to welcome celebrity chef Joey Altman, San Francisco based Television and Radio Celebrity Chef to all three Gary’s locations to conduct a series of cooking demonstrations paired with Acacia Wines on consecutive nights from April 11- 13th, 4pm-7pm.

 

Joey will be flying into New Jersey exclusively for Gary’s Wine & Marketplace.  The demonstrations will take place in Bernardsville on Monday the 11th, Madison on Tuesday the 12th and Wayne on Wednesday the 13th from 4 – 7 PM.  A special videotaping will take place in the Wayne store. Samples will be available to enjoy complimented by a taste of Acacia wines.

Customers will have the opportunity to watch Joey in action and interact one-on-one.  Altman is an amazing chef and great personality who has hosted two popular series for the Food Network; Appetite for Adventure and Tasting Napa.  He is the official host of the Party Planner Videos on Potterybarn.com.

“We are excited that Joey is making this special trip for us.” said Gary Fisch, “It will be fun to talk to him about food and wine pairing and to have him share his talent with our guests.”

With spring upon us Joey will use fresh, seasonal ingredients to prepare light, flavorful dishes like a trio of crostini and a salad of grass-fed beef, mixed baby lettuces, local blue cheese with a roasted onion vinaigrette—dishes that pair beautifully with the Pinot Noirs and Chardonnays from Acacia Carneros and A. by Acacia.

Guests will have the opportunity to taste food and wine samples and take home recipe cards for each dish.

About Joey Altman:

Chef Joey Altman serves as a culinary specialist and food and wine-pairing expert for Diageo Chateau & Estate Wines.  Altman made a splash with two Food Network series, Appetite for Adventure, an outdoor sport and adventure show demonstrating how people can enjoy gourmet food in the great outdoors, and Tasting Napa, a travelogue showcasing the best food, wine and sites of Northern California’s wine country.  Critics have described Altman’s cooking as “bold,” “colorful,” and “sophisticated yet whimsical,” with “layers of flavors.”  Joey has worked with famed chefs across the United States and around the world.  During his time in Lyons, France he trained under his mentor, Chef Bernard Constantin of the Hotel Larivoire.  After returning to the US he worked with top chefs such as Bob Kincaide at Harvest in Cambridge, Jeremiah Tower at Stars in San Francisco, and Emeril Lagasse at Commander’s Palace in New Orleans.  In 2008 Joey released a cookbook, Without Reservations, featuring bold, creative, flavorful food that can be made at home and techniques that top chefs use around the country.  Aside from his culinary expertise, Altman is a blues guitarist in the Back Burner Blues Band, an all-chef band that plays charity events and raises money for local food charities through monthly gigs at restaurants and clubs.  The band was featured in a 2003 Gourmet magazine article on musician chefs by Rolling Stone writer Ben Fong-Torres.  His interactive website, joeyaltman.com, showcases his success, product information and reviews, as well as tantalizing recipes and tips.

About Acacia Wines:

Acacia winemaking starts in the vineyards well before harvest, with meticulous pruning, careful canopy and cluster management, cover crops between the vine rows, and constant monitoring of both soil moisture and grape development. Harvest begins only when Matthew and his staff are satisfied the grapes have reached maturity, with the proper balance of flavor and acidity.  Grapes are hand-harvested and hand-sorted to assure only ripe, undamaged grapes enter the winery.  Each and every lot receives meticulous care during its transformation into wine.  Acacia winemaking is all about control, gentle handling and allowing the wines to express vineyard character.

About Gary’s Wine & Marketplace:

Gary’s Wine & Marketplace is an established leader in the fine wine & spirits business since 1987, with retail locations in Madison, Bernardsville and Wayne, NJ and an Online Wine, Spirits & Gifts Store at GarysWine.com.Gary’s Wine, a top NJ wine store, has an enormous portfolio of fine and rare wines to fit every budget as well as gourmet foods, gifts, craft beer and spirits.  A knowledgeable staff is on hand to offer assistance with selections, pairings, and much more.

 

Gary’s Wine & Marketplace has three retail locations in New Jersey.

Gary’s Wine & Marketplace in Madison, NJ
121 Main Street
Madison, NJ 07940
(973) 822-0200

Gary’s Wine & Marketplace in Bernardsville, NJ
100 Morristown Road – Route 202
Bernardsville, NJ 07924
(908) 766-6699

Gary’s Wine & Marketplace in Wayne, NJ
1308 Route 23 North
Wayne, NJ 07470
(973) 633-3900

 

Filed Under: Other Neat Things
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