29 May 2012 Galvaude – Poutine’s Fancy Cousin

Galvaude – Poutine’s Fancy Cousin

May 29, 2012 By

When I visit my hometown in Quebec, I try to make it a point to visit my local casse-croûte – a cross between a diner and a fast food restaurant.  In our town, that place is call Buffet St-Martin.

During my stay home a couple weeks ago, I opted to forego my usual standard, poutine, for its fancy cousin, the galvaude.  For those unfamiliar with poutine, it’s a dish of French fries, topped with squeaky cheddar cheese curds then smothered in brown gravy.  Is there a more perfect food?  Perhaps only if this dish was enhanced with white meat chicken and small peas!  That’s a galvaude.

I urge you to try one if you visit Quebec – it’s comfort food at its best.

Cheers,

Veronique

 

Filed Under: Canadian, Culinary Travel Tales Tagged With: , , ,
28 May 2012 Smorgasburg – Brooklyn Foodie Paradise

Smorgasburg – Brooklyn Foodie Paradise

May 28, 2012 By

When my friends from Florida come to visit me in New Jersey, I always try to arrange a foodie girls’ day in Manhattan.  The idea is to cocktail at one place, appetizer at another, eat an entrée elsewhere and finish with dessert someplace new.  All done, if possible, in different neighborhoods.

Saturday, I instead opted to venture to Brooklyn to the place ‘everyone’ is talking about, at least in my foodie circle: Smorgasburg – a weekly market featuring hand-crafted foods on the Williamsburg waterfront.  Every Saturday between North 6th and North 7th St., the East River transforms into a festive gathering of food entrepreneurs and successful purveyors offering packaged and prepared foods, fresh produce and other food-related goods.  Smorgasburg typically features over 100 vendors and is open rain or shine during the non-Winter months.

As I entered the 44,000 square feet space, the aromas of the various food stands greeted me and prompted me to start sampling.  Since this was my first visit, I decided to walk around the food labyrinth to get a feel for what was being offered.  The tantalizing options are overwhelming.  Fried whole anchovies from Bon Chovie?  The Montreal-style smoked meat sandwich of famed Mile End?  A three-cheese grilled cheese from Milk Truck?  A perfect porkie sandwich from Porchetta?  I finally selected the sesame noodles with hot brown meat sauce (pork braised for four hours in hoisin) from Shorty Tang & Sons, the crispy pork belly on steam buns from Bite Size Kitchen, a miniature Canadian maple butter tart from Cutie Pies and a tiny maple and bacon cupcake from Kumquat Cupcakery.  I washed everything down with a fantastic slushy concoction from Kelvin Natural Slush Co.  I just couldn’t fit in the lobster roll from Red Hook Lobster Pound that I’d been eyeing since arriving – next time!

People appear to make a day out of going to Smorgasburg.  There were families picnicking in the grassy area near to river and folks enjoying a walk around the space with their dogs.  Veterans of the event are helpful to newbies and food vendors are clearly proud of showing off their craft.

The place has an energizing buzz about it that is contagious to both vendors and consumers and I urge you to get out there during the season to experience a super smorgasbord in Williamsburg.

Smorgasburg
27 N. 6th St.
Brooklyn, NY 11211

Cheers,

Veronique

 

Filed Under: Culinary Travel Tales, Other Neat Things Tagged With: , , , , , , , , ,
24 May 2012 5 Easy Memorial Day Recipes

5 Easy Memorial Day Recipes

May 24, 2012 By

I just love a reason to BBQ and have friends over, so Memorial Day is one of my favorite holidays.  I know this is a special holiday and being very patriotic, this weekend’s celebrations will have me reflecting on my country, my friends and my family.

Here are 5 easy recipes ideal for any Memorial Day weekend BBQs:

1.      Chorizo and Manchego Bites

2.      Hot Spinach, Artichoke and Cheese Dip

3.      Grilled Mexican Corn on the Cob

4.      Quick and Easy Pan Fried Smashed Potatoes

5.      Whole Grilled Chicken for the Non-Cook

A very safe and happy holiday weekend to all my friends and fan.

Cheers,

Veronique

 

Filed Under: American, Other Neat Things Tagged With: , , , ,
10 May 2012 May is Riesling Month in the Finger Lakes

May is Riesling Month in the Finger Lakes

May 10, 2012 By

Photo Courtesy of Finger Lakes Wine Country

Being a fan of Riesling, I’m excited about May being Riesling Month.  Being a huge fan of Finger Lakes Rieslings…read article.

Cheers,

Veronique

Filed Under: Culinary Travel Tales, Other Neat Things, White Wine, Wine Reviews Tagged With: , , , ,
7 May 2012 Easy Bolognese Sauce with Marsala and Maple Syrup

Easy Bolognese Sauce with Marsala and Maple Syrup

May 7, 2012 By

This easy-to-make sauce will develop flavors as it cooks then sits, so prepare it in the morning, let it simmer for 30 minutes or longer and then let it develop flavors as it cools.  Simply reheat it in time for dinner.  Nope, the maple syrup and the Marsala are not typical to Bolognese, but they add a special touch and make this sauce taste like no others.

Ingredients:

  • 1/4 cup olive oil
  • 2 medium carrots, finely diced
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely minced
  • 3/4 pound ground pork
  • 3/4 pound ground veal
  • 3/4 pound ground beef (20% fat)
  • 2-28 ounce can Italian-style tomatoes, chopped
  • 1/2 cup Marsala wine (red wine would be great also)
  • 1 Tbsp. pure maple syrup (could substitute with 1 tablespoon of granulated sugar)
  • 1/2 tsp. each, dry oregano, basil, black pepper and red pepper flakes
  • 1 tsp. salt
  • 1 pound tubular pasta, rigatoni works well
  • ½ cup pasta cooking water (optional)
  • ½ cup whole milk (or light cream)
  • 1 cup freshly-grated Parmesan cheese

Directions:

  1. Heat olive oil in a large, heavy-bottom saucepan or Dutch oven over medium-high heat.  Add carrots, onion and garlic and sauté for 2 minutes.  Reduce the heat to medium, and cook until vegetables have softened, about 5 minutes, stirring occasionally.
  2. Increase heat to high, add meats and sauté until no longer pink, about 5 minutes, stirring occasionally.
  3. Add tomatoes, wine, broth, maple syrup and the spices and stir well.  Reduce heat to medium-low and simmer, stirring occasionally, for at least 30 minutes, and up to 2 hours.
  4. Boil pasta to al dente.  Before draining, add a ladleful of pasta cooking water (about ½ cup) to the sauce.  Add the milk to the sauce and stir to combine – reheat if needed.
  5. Add the drained pasta to the sauce and stir gently to coat it.  Serve with freshly-grated Parmesan cheese.

6 Servings.

Notes:   This sauce freezes very well, so feel free to double up the recipe!

 

Filed Under: American, Beef, Canadian, Cheese, Entrees, Italian, Maple Syrup, Pasta, Pork, Veal Tagged With: , , , , , , ,
5 May 2012 2010 Domaine des Salices Viognier

2010 Domaine des Salices Viognier

May 5, 2012 By

Summer’s coming and when you’re craving a crisp, light white wine that’s more floral and complex than Sauvignon Blanc or Pinot Grigio, there’s Viognier.

The 2010 Domaine des Salices Viognier offers a classic Viognier nose – floral, lemony and fresh.  On the palate, it basically tastes like it smells but with lime and a little ground clove on the finish.  Bright, crisp and pretty tasty for a $12 wine.

Pairings:  Lightly sautéed sole / halibut / sea bass, grilled scallops.

Style: White

Grape Type(s): Viognier

Region: Languedoc-Roussillon, France

Around $12

 

Filed Under: France, Viognier, White Wine, Wine Reviews Tagged With: , , , ,
4 May 2012 Celebrate Cinco de Mayo

Celebrate Cinco de Mayo

May 4, 2012 By

The official reason to celebrate Cinco de Mayo in the USA is to honor the cause of freedom and democracy during the early years of the American Civil War and to revel in Mexican heritage and pride.  The unofficial reason, let’s be honest, is to have a dedicated day where everyone just parties with Mexican food and margaritas.  Here are some simple-to-make dishes to pair up with your favorite tequila-spiked cocktail.

Lime and cilantro make everything taste better…enjoy this festive holiday responsibly.

Salud,

Veronique

 

Filed Under: Mexican, Other Neat Things Tagged With: , , , ,
3 May 2012 2005 Fattoria La Lecciaia Brunello Di Montalcino

2005 Fattoria La Lecciaia Brunello Di Montalcino

May 3, 2012 By

Bought a 2-pound porterhouse steak to share with my guy last week and wanted a special wine to pair with it.  The 2005 Fattoria La Lecciaia Brunello Di Montalcino fit the bill beautifully.

On the nose, this Italian wine is an explosion of ripe dark berries and Bing cherries with earthy notes.  On the palate, this full-bodied wine is big and beautiful.  Lots of ripe blackberry and stone fruit flavors laced with exotic spices, almost chewy in consistency with classic Brunello silkiness.  The finish is long with a little pepper to end a great sip.

Pairings:  Grilled red meat, slowly-simmered red sauce.

Style: Red

Grape Type(s): Sangiovese

Region: Tuscany, Italy

Around $30

 

Filed Under: Italy, Red Wine, Sangiovese, Wine Reviews Tagged With: , , , , ,
29 April 2012 Quadruple Chocolate Brownie Cookies

Quadruple Chocolate Brownie Cookies

April 29, 2012 By

At the end of each month, the Operations team at my day jobs works extra-long hours to ensure all sold equipment is processed, packed and shipped.  Since I’m limited in what I can do to help, I typically bake something special that gives everyone an extra boost of energy.  This month’s treat is my quadruple chocolate brownie cookies.

Ingredients:

  • 1 stick (1/2 cup) butter
  • 2 ounces unsweetened baking chocolate, chopped
  • 2 ounces bittersweet chocolate, chopped
  • 1 ½ cups semisweet chocolate chips
  • 4 eggs
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 tsp. pure vanilla extract
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 ½ cups flour
  • 1 ½ cups milk chocolate chips

Directions:

  1. Preheat oven to 350 degrees.
  2. In a heavy saucepan over medium heat, place the butter, unsweetened chocolate, bittersweet chocolate and semisweet chocolate chips.  Cook until mostly melted, about 4 minutes, then stir until smooth.  Cool for about 15 minutes, until slightly thickened.
  3. In the bowl of an electric mixer, add the eggs, the granulated sugar and the brown sugar. Mix for about 2 minutes, until fully combined.  Add the vanilla, the baking powder and the salt.  Mix for 1 minute.  Incorporate the flour in three additions.  Add the cooled chocolate mixture.  Mix for 1 minute.  By hand, stir in the milk chocolate chips.
  4. Drop by the tablespoonful onto parchment paper-lined cookie sheets (you should have about 12 cookies per cookie sheet).  Bake for 10 minutes – no more!  The cookies will still be a bit giggly in the middle.
  5. Cool the cookies for 5 minutes on the cookie sheets then place on wire racks to cool completely.

Makes about 3 dozen cookies.

Notes: If you don’t have milk chocolate chips, simply replace with semi-sweet chocolate chips and call the recipe Triple Chocolate Brownie Cookies!

 

Filed Under: American, Chocolate, Desserts, Eggs Tagged With: , , , ,
27 April 2012 2009 Coltibuono Chianti Classico

2009 Coltibuono Chianti Classico

April 27, 2012 By

This Italian wine is vibrant red in the glass.  The 2009 Coltibuono Chianti Classico offer spiced red berries on the nose and big berry flavors on the palate with a little chocolate and some earthiness.  Nice level of acidity and long, pleasant finish.

Pairings:  Pasta and red sauce. Grilled meats.

Style: Red

Grape Type(s): Sangiovese

Region: Tuscany, Italy

Around $15.

 

Filed Under: Italy, Red Wine, Sangiovese, Wine Reviews Tagged With: , , , , , ,
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