Tuesday, November 30, 2010
Voting for the People’s Choice Award, as well as judging for all other categories, will begin January 1st, 2011 and run until January 15th, 2011. Winners in all categories will be announced January 31st.
All this would not be possible with out the efforts of those at Beer and Buttertarts .
Stay tuned for any updates and be sure to return and vote in January
Canadian Food Blog Awards are brought to you by ....
Tuesday, November 23, 2010
In sampling it I try to figure out which ingredients would pair nicely with my new found cheese. The taste , texture are swirled around in my mouth as I make virtual combinations in my mind to make a final decision.
Based on the partnership between a small farming community in Northern Italy and Canada, Ramelli has produced this incredible Pecorino al Tartufo (sheep's milk cheese with truffles). Quite frankly, I love this cheese!
Soft, yet slightly firm this pecorino infused with chunks of some of northern Italy's finest truffles has a creamy texture, mild earthy taste with small explosions of decadent truffle. On to the pizza.
I wanted to create a pizza that would compliment the cheese so I figured it also had to be mild with some bold flavor punches. Earthy oyster mushrooms paired extremely well with the truffle. The sauted spinach and onion added another layer of flavor and the grilled artichokes rounded it all out for a fantastic finish. The pecorino paired with some fresh mozzarella added the perfect amount of moisture and melted goodness to grab on to the crust and all the ingredients for a great big group hug.
This will definitely be added to my list of favorites.
1 Pizza dough
1/2 of a Fresh Mozzarella
1/4 cup diced Pecorino al Tartufo cheese
1 cup fresh Baby spinach
4 oyster mushrooms cut in strips
1/2 of a small red onion
5 small grilled artichokes (available in jars at your supermarket)
Extra virgin olive oil
1 Tbsp dried oregano
Salt and pepper
Monday, November 8, 2010
Light and airy citrus infused shortbread covered with luscious dark chocolate, sprinkled with sea salt and pistachios is truly a feast for the senses. I'm not one to bake often but this cookie is my all time favorite and its absolutely addictive.
Once you bite into one of these cookies the sea salt opens your taste buds up to experience a combination of flavors and textures unmatched by any other cookie.
2 cups sifted all purpose flour
2 sticks (8 ounces) frozen unsalted butter ( ** freeze for 15 minutes**)
1/2 cup sugar
juice and zest from 1 lemon
1/2 tsp coarse sea salt + more for sprinkling on cookies
1/4 cup chopped pistachios
6 ounces dark chocolate (75%)
1/3 cup whipping cream (35%)
Place cookies on a baking sheet lined with parchment paper and bake at 275f for 45 minutes or until lightly golden. Allow cookies to cool.
Tuesday, November 2, 2010
Achieving the tender, stringy texture does take time but can be cooked in your oven indoors. With a fairly simple preparation and some patience you can enjoy championship BBQ in your very own kitchen.
Although my recipe is topped with a gravy made from the pork's own juices, beef stock and some beer this can simply be replaced with your favorite BBQ sauce.
1 5-6LB. pork shoulder
1 cup beef stock
1 beer (your choice)
2 Tbsp garlic powder
2 Tbsp Paprika
2 Tbsp dry rosemary
2 Tbsp dry oregano
1-2 Tbsp all purpose flour
Salt and pepper
Aged Canadian white cheddar (optional)
Succulent, stringy pork shreds, wonderful beer infused gravy and melted cheese on a nice crusty bread makes the ultimate hot sandwich which can accompany almost any soup or salad.
For those of you who enjoy BBQ sauce instead of gravy just add your sauce to the pork once it is pulled and toss until well mixed.