Food and drink news from Metronews.ca

The good old Ham & Cheese sandwich gets a bistro feel

Dairy Farmers of Canada — Wed, 28 Mar 2012 19:20:50 -0400

Chef Melissa Craig of the Bearfoot Bistro in Whistler, B.C., created this delicious grilled cheese sandwich for a recent competition in Toronto.

1. Chop together tomatoes, olives, garlic and capers. Place in a bowl. Slowly add olive oil, stir in Parmesan and finish seasoning with fresh pepper. Set tapenade aside.

2. Preheat grill to low heat. Slice ciabatta bread straight across into round disks about 1 cm (1/2 inch) thick.

3. Assemble each sandwich with Swiss cheese, ham and arugula. Lightly brush both sides of bread with olive oil. Lightly grill each side of sandwich over very low heat. Remove from grill and place on plates with 5 ml (1 tsp) of tapenade on top. Dairy Farmers of Canada, dairygoodness.ca/recipes/ham-grilled-cheese/emilyrichards (professional home economist, cookbook author, and tv celebrity chef. for more visit, emilyrichardscooks.ca)

Ingredients
• 1 rustic ciabatta bread
• 125 ml (1/2 cup) olive oil
• 250 g (8 oz) Swiss cheese
• 270 g (9 oz) smoked or Black
Forest ham
• 1 bunch arugula leaves
• Cracked black pepper
Tapenade
• 60 g (2 oz) sun-dried toma-
toes, soaked
• 30 g (1 oz) kalamata olives
• 1/2 clove garlic, chopped
• 15 ml (1 tbsp) capers
• 35 ml (25 ml/1/8 cup plus 10 ml/2 tsp) olive oil
• 30 ml (2 tbsp) Parmesan cheese

Insanely fresh pre-made sandwiches exist — at Sliced

Stephanie Dickison, for Metro Toronto — Tue, 27 Mar 2012 02:50:00 -0400

Sliced
650 Bay St. (at Elm)
416-971-4000
slicedgourmet.com

Rating: 3.5/5
Reservations: No
Client negotiations: No
Lunch with co-workers: Yes
Social lunch: Yes
Quick solo lunch: Yes

Pre-made sandwiches are often gross. But thankfully not at Sliced, where they’re insanely fresh.

There’s a massive selection of inventive items, but you’ve got to be quick — I missed the Lobster BLT and Moroccan Chicken sandwich.

An innovative feature is Sliced’s half sandwich. Pair it with one of the eatery’s salads or Ravi soups, or do as I did and get two different halves to keep you from sandwich ennui.

There isn’t much tuna to speak of on my Half Lemony Tuna ($4.75), which isn’t lemony at all, but the Full Shrimp & Avocado ($9.75) is simply, nicely composed with watercress and mayo.

The Half Brick Lane Chicken ($4.75) with big juicy cubes of curry chicken blended with sultana raisins, mango, toasted cashews and topped with baby spinach is fantastic. The soft bread can’t contain it though — filling spills out everywhere.

Still, pre-made sandwiches just got a serious upgrade.

A Canadian Mad Men connection

Peter Rockwell, Metro Canada — Thu, 22 Mar 2012 21:37:39 -0400

Even with the fear of creating a chink in my hipster armour, I have to confess that until recently I’d never seen an episode of Mad Men.

Sure, I’ve admired Christina Hendricks’ talents and had dug out my skinny ’80s ties from the back of my closet so I could channel my inner Don Draper, but when it came to watching the soap opera at Sterling Cooper, I just never got around to it.

Now that I’m caught up, I regret not realizing the amazing connection the series has with liquor — especially when it comes to Draper’s love for our nation’s namesake spirit Canadian Club Whisky (750 ml, $22.99 - $26.98).

First distilled in 1858 by Hiram Walker, C. C.’s aged blend of rye, corn, rye malt and barley malt was a prohibition favourite (a shout out to you Boardwalk Empire fans) that’s kept its seductive, mixable caché well past the Mad Men era all the way to today.

Soft, lightly malted and eminently mixable (try using it as the foundation for your next Bloody Caesar), Canadian Club just happens to be the base of an Old Fashioned — Draper’s favourite cocktail.

Prices reflect the range across the country. Some products may not be available in all provinces.

Emily Richards makes easy look elegant with diverse eats

Emily Richards, Dinner Express — Wed, 21 Mar 2012 21:10:47 -0400

You can change the flavour of this Pesto Tomato and Lamb Pasta by mixing up the ingredients, to make it easy to incorporate into your kitchen and your family’s tastes.

Pesto is great to add for lots of flavour with one simple ingredient.

For a nice touch, sprinkle the finished pasta dish with feta or freshly grated Parmesan cheese.

If your family enjoys some heat, for an added spice, add hot pepper flakes to the onion mixture while cooking.

If you’re not a fan of dry penne lisce, you can use rotini, fusilli or shells. All of these pastas work just as well in this dish.

1. In a large non-stick skillet, brown the lamb for about 5 minutes over medium high heat or until no longer pink. Scrape the lamb into colander and let drain.

2. Return the skillet to medium heat and add oil. Cook the onion, garlic and Italian seasoning for 5 minutes or until softened.

3. Add the tomatoes, chicken broth, browned lamb, salt and pepper and bring to boil. Reduce the heat and simmer everything for 8 minutes.

4. Stir in the pesto and black olives; cook for about 5 minutes or until thickened.

5. Meanwhile, in a large pot of boiling salted water, cook the pasta of your choice for about 10 minutes or until tender but firm. Drain well and add to skillet. Toss to coat.

Emily Richards is a professional home economist, cookbook author and a tv celebrity chef. For more, visit emilyrichardscooks.ca.

Lunch, art and heart all mix and mingle at The Rustic Owl

Stephanie Dickison, for Metro Toronto — Tue, 20 Mar 2012 02:50:00 -0400

The Rustic Owl Café & Gallery
993 Bloor St. W. (near Dovercourt Rd.)
416-466-9651
rusticowl.tumblr.com

Rating: 3.5/5
Client negotiations: No
Lunch with co-workers: No
Social lunch: Yes
Reservations: No
Licensed: No

The Rustic Owl is a peaceful respite from the usual hurried lunch.

Part café, part art gallery, the wide open space with mint-coloured chairs and slim tables gives way to local art and allows you to sneak in a wholesome bite.

On the day I visit, the menu includes sandwiches, chili and baked goods (it changes often).

The owner works the cash and does lunch and coffee orders, so there’s a wait. But luckily, there’s a whole back room of art awaiting you.

I discover the bowl of Veg Chili ($6.90), and 5-bean Burrito ($8.10) with salad, which happen to have the same filling — one in a bowl, one wrapped in a tortilla.

The thick paste concoction is hearty and slightly peppery, but needs some crunch to liven it up.

There is real heart here — from the hand-drawn owls on the cups to the stellar artwork.

So sneak in some art on your lunch hour.

A strong tradition of Irish sippers

Peter Rockwell, Metro Canada — Thu, 15 Mar 2012 21:37:39 -0400

For such a wee piece of geography, Ireland certainly holds its own when it comes to the creation of classic booze. Think Bailey’s Irish Cream liqueur, Jameson Irish whisky and, the true liquid personality of Ireland, Guinness Stout.

Of course, there are other Irish beverages on the shelves at your liquor store that deserve equal attention — especially with tomorrow being Saint Patrick’s Day.

When I was on the Emerald Isle a few years ago, I got a chance to head to Northern Ireland and visit The Old Bushmills Distillery: a producer of wonderful triple distilled whiskies since 1608 (which makes it the world’s oldest licensed spirit maker).

Every drop that goes by the name Bushmills is created there and the handmade attention to detail comes across in every filled glass — one of which you get to choose at the end of the tour.

My pick was the Bushmills 10 Year Old Single Malt Irish Whiskey ($39.95 - $48.99). Made with 100 per cent malted barley and aged in barrels that once housed American bourbon, it’s a rich, complex whiskey with warm honey overtones and a long, palate-massaging finish. Sláinte.

Prices reflect the range across the country. Some products may not be available in all provinces.

L-Eat Express: Quick doesn’t always equal made-to-order

Stephanie Dickison, for Metro Toronto — Tue, 13 Mar 2012 02:50:00 -0400

L-Eat Express
410 Adelaide St. W. (near Spadina)
416-601-9226
leatexpress.com
Rating: 2.5/5

Reservations: Yes
Lunch with co-workers: Yes
Social lunch: Yes
Quick solo lunch: No

L-Eat Express caters to both quick take-out and luxuriating over a meal in the bright, open space.

Eating in doesn’t necessarily get you made-to-order fare, though. Ordering a salad, I am prompted to the already packaged ones and the sandwich too is pre-made, then simply heated on the grill.

The Roast Beef Sandwich ($7.50), according to the menu, comes with horseradish cream and caramelized onions. After close inspection, only microscopic bits of onion are found underneath the mound of arugula.

Asian Chopped Salad ($9.50) features a soft, plump, sliced sesame chicken breast, an absurd amount of napa cabbage, but almost none of the listed mango, snow peas or carrots. The sesame dressing is flavourless.

But the Soup ($3) today, a lovely mix of broccoli and cauliflower, is beautifully orchestrated and full of fresh flavours, accompanied by a slight heat.

The problems here are fixable. In the meantime, have some soup.

1 tequila, 2 tequila, 3 tequila, floor

Peter Rockwell, Metro Canada — Thu, 08 Mar 2012 21:59:45 -0400

When I was in university my party favour of choice was tequila. Nobody drank it seriously back then so I would channel my inner Charlie Sheen by bumming a beer and throwing back a few shots in-between sips of brew.

It sure impressed the ladies. At least I think it did. I can’t seem to remember. Either way, I still have an affinity for Mexico’s native spirit though today I’m more into how it mixes in cocktails.

I love the margarita because it’s so easy make (all you need is tequila, Triple Sec orange liqueur and some lime juice) and it’s one cocktail that really allows the booze elements to show through the mix.

A tequila purist would insist on the use of a white style as they typically do south of the boarder. I still prefer a gold tequila’s richer flavour in my margs.

Tequila Cazadores Reposado ($34.95 - $39.99) is made with 100 per cent Blue Agave (the plant from which all true tequila is born) and is aged in new barrels (rather than the usual used bourbon casks). This all helps to enhance the spirit’s citrusy aroma and up-front vegetal/spice expression.

Prices reflect the range across Canada. Some products may not be available in all provinces.

Making classic butter chicken is easier than you think

Wed, 07 Mar 2012 21:40:26 -0400

Butter chicken is an Indian staple that has become popular in North America. However, many people are intimated by what goes into making the delicious dish.

In her book, My Cooking Class Indian Basics, Jody Vassallo offers this step-by-step version to make it simple.

The dish is very rich so you may want to leave out the ghee at the end if you would like to reduce the amount of fat. You can also marinate the chicken overnight for a more intense flavour. Make sure you grill the chicken until it blackens slightly, Vassallo advises.

1 Preheat a grill. Put the chicken in a bowl, add the tandoori masala, garlic-ginger paste and yogurt and mix well, until the chicken is coated.

2 Arrange the chicken in a shallow baking dish and cook under the hot grill until tender.

3Remove the chicken from the dish and set aside.

4Pour the juices from the baking dish into a pan and add the tomatoes, garam masala, paprika, cream and sugar.

5 Bring the mixture to a boil and cook over high heat for 10 minutes, until the sauce is thick and creamy. Add the cooked chicken, the ghee and salt and simmer for 3 minutes, until the ghee melts and the chicken is heated through.

6 Sprinkle the cilantro on top and serve with lime wedges and freshly cooked rice.

Recipe used with permission from Indian Basics: 82 Recipes Illustrated Step by Step by Jody Vassallo; Firefly Books 2011 ($24.95 paperback)

Party like mad... Or at least like Mad Men might

Alison Ladman, Michelle Locke, The Associated Press — Wed, 07 Mar 2012 13:48:00 -0400

Does Don Draper do finger food? Judging by the first four seasons of TV's popular "Mad Men" show it doesn't seem likely unless we're talking about a belt of bourbon with a couple of smoking hot Lucky Strikes on the side.

But since that hardly sounds appetizing, we've come up with something a little tastier to greet the return of "Mad Men" on AMC on March 25.

First up are the drinks, which include a classic martini — made with gin, easy on the vermouth — and a rummy Hawaiian punch. The latter is a particularly appropriate choice since Hawaiian Punch, the juice product initially created in the '30s as a syrup ice-cream topping, was the focus for a classic ad campaign in the 1960s that introduced the character "Punchy" and the tagline "How about a nice Hawaiian punch?" That's an in-your-face approach that might have come straight out of the Sterling Cooper Draper Pryce agency.

And don't forget the old-fashioned, ad exec Draper's drink of choice. This one's made with rye, the way Don did in Season 3's "My Old Kentucky Home," episode. We didn't vault over the bar counter to fix it, though.

For food, we went retro, starting with a plate of devilled eggs, all the better if you can serve them on one of those dimpled trays made especially for this purpose. These have chopped ham and a dash of hot sauce for the "devilry" part. Serve with a smirk and your best impression of the piquant wit of Roger Sterling.

Stuffed celery is a grown-up twist on the old "ants on a log" children's snack; this is something you can easily imagine the regal Joan Harris whipping up in her small kitchen.

We've also come up with an avocado and crab mini sandwich. Avocado — both as a food and colour — was a big hit in the 1960s kitchen; this combo brings in a hint of California, the "Tomorrowland" state where Draper goes to overcome his past.

And, finally, how about a cheese ball platter, the nutty classic that everyone cracks jokes about, right up until the plate's scraped clean of its creamy, cheesy goodness. It's just the thing for the season premiere, a two-hour special written by series creator Matt Weiner.

What will happen this season? Who knows? The show creators are known for being stingy with spoilers. But it seems a safe bet these recipes will make for a perfectly swell party.

Hawaiian Punch

Start to finish: 10 minutes

375 ml (12 oz) light rum

175 ml (6 oz) dark rum

125 ml (4 oz) orange curacao liqueur

125 ml (4 oz) lime juice

1 can (1.3 l/46 oz) pineapple juice

1 jar (475 ml/16 oz) maraschino cherries (with juice)

1 can (540 ml/19 oz) pineapple rings (drained)

1 orange, cut into wedges

In a large punch bowl, combine light rum, dark rum, curacao, lime juice, pineapple juice and juice from the jar of maraschino cherries. Stir together. Garnish with maraschino cherries, pineapple rings and orange wedges. Chill until ready to serve.

Makes 12 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 260 calories; 0 calories from fat (0 per cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 38 g carbohydrate; 0 g protein; 0 g fibre; 5 mg sodium.

———

Classic Martini

Start to finish: 5 minutes

Ice

75 ml (2 1/2 oz) gin

15 ml (1/2 oz) dry vermouth

2 green olives

In a cocktail shaker filled with ice, combine gin and vermouth. Shake vigorously, then strain into a chilled martini glass. Garnish with olives.

Makes 1 serving.

Nutrition information per serving (values are rounded to the nearest whole number): 200 calories; 10 calories from fat (6 per cent of total calories); 2 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 2 g carbohydrate; 0 g protein; 0 g fibre; 160 mg sodium.

———

Old-Fashioned

Start to finish: 10 minutes

1 cube (or 5 ml/1 tsp) sugar

2 maraschino cherries

2 slices orange

2 dashes bitters

Splash of soda water

30 ml (2 oz) rye whisky

Ice

In an old-fashioned glass, combine sugar, 1 cherry, 1 orange slice, bitters and soda water. Muddle ingredients together in glass until sugar is completely dissolved. Add rye and a couple ice cubes. Garnish with remaining cherry and orange slice.

Makes 1 serving.

Nutrition information per serving (values are rounded to the nearest whole number): 190 calories; 0 calories from fat (0 per cent of total calories); 0 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 14 g carbohydrate; 0 g protein; 1 g fibre; 0 mg sodium.

———

Devilled Ham Eggs

Start to finish: 45 minutes

12 eggs

50 ml (1/4 cup) chopped smoked ham

125 ml (1/2 cup) mayonnaise

30 ml (2 tbsp) yellow or Dijon mustard

15 ml (1 tbsp) Worcestershire sauce

2 ml (1/2 tsp) onion powder

15 ml (1 tbsp) chopped pickle

2 ml (1/2 tsp) hot sauce

Salt and ground black pepper

Paprika, to garnish

Chopped fresh parsley, to garnish

Place eggs in a large saucepan. Add enough water to cover them by 2.5 cm (1 inch). Bring water to a boil, then cover pan and remove it from heat. Let pan sit for 12 minutes, then drain eggs and run under cold water until they are cool enough to handle. Peel eggs.

Cut each egg in half lengthwise and carefully remove yolks, collecting them in a food processor. Set whites aside on a serving platter.

To yolks, add ham, mayonnaise, mustard, Worcestershire sauce, onion powder, pickle and hot sauce. Pulse mixture until mostly smooth, then season with salt and pepper.

Spoon yolk mixture into a zip-close plastic bag. Use scissors to snip off one of the bottom corners about 1 cm (1/2 inch) up. Pipe filling into each egg white. Garnish with a pinch of paprika and chopped parsley.

Makes 12 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 120 calories; 70 calories from fat (59 per cent of total calories); 7 g fat (2 g saturated; 0 g trans fats); 185 mg cholesterol; 5 g carbohydrate; 7 g protein; 0 g fibre; 240 mg sodium.

———

Stuffed Celery

Start to finish: 15 minutes

125 g (4 oz) cream cheese

50 ml (1/4 cup) french dressing

15 ml (1 tbsp) grated onion

15 ml (1 tbsp) chopped pickle

45 ml (3 tbsp) chopped stuffed green olives

Twelve 10-cm (4-inch) lengths celery

Chopped fresh parsley, to garnish

Celery leaves, to garnish

In a small bowl, mix together cream cheese, french dressing, onion, pickle and olives. Spoon mixture into each of the celery ribs, then arrange them on a serving platter. Garnish with parsley and celery leaves.

Makes 12 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 60 calories; 50 calories from fat (80 per cent of total calories); 6 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 3 g carbohydrate; 1 g protein; 1 g fibre; 150 mg sodium.

———

Avocado and Crab Canapes

Start to finish: 15 minutes

12 slices (cut 1 cm/1/2 inch thick) baguette

30 ml (2 tbsp) butter, melted

Salt and ground black pepper, to taste

15 ml (1 tbsp) lemon juice

5 ml (1 tsp) Dijon mustard

2 ml (1/2 tsp) hot sauce

15 ml (1 tbsp) olive oil

30 ml (2 tbsp) chopped pimento

1 avocado, pitted and cubed

125 ml (1/2 cup) lump crab meat

Heat oven to 200 C (400 F).

Brush each slice of baguette on both sides with some of the melted butter. Arrange on a rimmed baking sheet, then season lightly with salt and pepper. Bake for 6 to 7 minutes or until toasted and lightly golden.

In a small bowl, whisk together lemon juice, Dijon mustard, hot sauce and olive oil. Gently stir in chopped pimento, avocado cubes and crab meat.

Arrange baguette slices on a serving platter. Top each with some of the avocado and crab salad.

Makes 12 servings.

Nutrition information per serving (values are rounded to the nearest whole number): 90 calories; 50 calories from fat (53 per cent of total calories); 6 g fat (2 g saturated; 0 g trans fats); 10 mg cholesterol; 9 g carbohydrate; 3 g protein; 1 g fibre; 110 mg sodium.

———

Cheese Ball Platter

Start to finish: 15 minutes

250 g (8 oz) cream cheese, softened

15 ml (1 tbsp) grated shallot

50 ml (1/4 cup) finely chopped green bell pepper

50 ml (1/4 cup) chopped green olives

50 ml (1/4 cup) chopped black olives

50 ml (1/4 cup) chopped pimento

2 ml (1/2 tsp) ground black pepper

30 ml (2 tbsp) chopped fresh parsley

15 ml (1 tbsp) Worcestershire sauce

5 ml (1 tsp) dry mustard

5 ml (1 tsp) onion powder

5 ml (1 tsp) paprika

75 ml (1/3 cup) sliced almonds, toasted

1 English cucumber, peeled and sliced

Butter crackers, to serve

In a medium bowl, mix together cream cheese, shallot, green pepper, green and black olives, pimento, black pepper, parsley, Worcestershire sauce, dry mustard, onion powder and paprika. Roughly form mixture into a lump in the bowl and refrigerate until thoroughly chilled, about 1 hour.

Using your hands, form mixture into a ball. Roll ball in the sliced almonds. Serve on a platter with vegetables and crackers.

Makes 12 servings.

Nutrition information per serving (values are rounded to the nearest whole number, does not include cucumber or crackers): 90 calories; 80 calories from fat (80 per cent of total calories); 8 g fat (5 g saturated; 0 g trans fats); 20 mg cholesterol; 2 g carbohydrate; 2 g protein; 1 g fibre; 115 mg sodium.