• Limetorrents Browse
  • Now Playing:

    Notes

    Notes - October 21, 2015


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music


    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about Wente Morning Fog Chardonnay, Chateau Donissan, The Wanted Zin and d’Arenberg The Galvo Garage.

    Have a listen!






    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine.

    Grilled Steak and Mushroom Pie

    Here’s one of our favourite comfort foods for fall, and it goes well with red wine or a full-bodied chardonnay.

    Ingredients:

    675 g stewing beef cubes
    1/4 tsp  (1 mL) salt
    1/4 tsp (1 mL) pepper
    5 tsp  (24 mL) vegetable oil
    3 slices bacon, chopped
    225 g cremini mushrooms, quartered
    1 onion, chopped
    3 cloves garlic, chopped
    2 tsp (10 mL) fresh thyme, chopped
    1 cup (250 mL) sodium-reduced beef broth
    1 cup (250 mL) brown ale (not too hoppy)
    1/4 cup (60 mL) tomato paste
    2 bay leaves
    1 tbsp  (15 mL)  all-purpose flour
    1 Easy-Roll Pie Pastry
    1  egg yolk

    Preparation:

    Sprinkle the beef with half each of the salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches and adding another 2 tsp of the oil as needed. Transfer to plate; drain any fat from pan.

    Add bacon to pan; cook for 2 minutes. Add mushrooms; cook until no liquid remains, about 5 minutes. Transfer to plate; cover and refrigerate until needed. Add remaining oil to pan; cook onion, garlic, thyme, and remaining salt and pepper until onion is softened and light golden, about 5 minutes.

    Add broth, ale, tomato paste and bay leaves; bring to boil, stirring and scraping up browned bits. Return beef and any accumulated juices to pan.  Reduce heat, cover and simmer until beef is tender, about 2 hours. Discard bay leaves.

    Whisk flour with 1 tbsp water; whisk into stew and cook until slightly thickened, about 5 minutes. Stir in reserved bacon mixture; set aside.  You can make the filling ahead of time and refrigerate in airtight container for up to 3 days.

    On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape filling into pie shell.

    Roll out remaining pastry to generous 1/8-inch (3 mm) thickness. Whisk egg yolk with 2 tsp water; brush some over pastry rim in pie plate. Fit pastry over filling; trim to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom pastry rim and flute edge. Brush top with remaining egg mixture; cut steam vents in top.

    Bake on rimmed baking sheet on bottom rack in 425 degrees F (220 degrees C) oven for 20 minutes. Reduce heat to 350 degrees F (180 degrees C); bake until bottom is golden and filling is bubbly, 60 to 65 minutes. Let cool in pan on rack for 10 minutes.

    Change it up - Beef and Stilton Pie: Crumble 55 g Stilton cheese over filling in pie shell. Bake as directed. Old Cheddar can also be used.

    Notes - September 23, 2015


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music


    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about d’Arenberg The Hermit Crab Viognier Marsanne 2013 McLaren Vale, Australia, Bodegas Piedra Negra Alta Coleccion Pinot Grigio, Argentina, Château Bel Air Bordeaux, AC and Angove Vineyard Select Cabernet Sauvignon 2013, Coonawarra, Australia.

    Have a listen!





    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine.

    Marko’s Autumnal Meatloaf

    2 Tbs. plus 1 tsp. canola or olive oil
    1 medium yellow onion, chopped
    1/2 cup small-diced bell pepper (any colour)
    1/2 cup small-diced celery
    2 large cloves garlic, finely chopped
    3/4 cup dry sherry
    4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-1/2 cups)
    1 cup whole milk
    3/4 lb. bulk sweet or hot Italian sausage
    2/3 lb. ground beef
    2/3 lb. ground turkey (not 100% breast meat)
    2 large eggs
    1/2 cup grated Cheddar
    1/3 cup sliced scallions
    1/4 packed cup peeled and grated fresh horseradish (or strained jarred horseradish)
    2 Tbs. chopped fresh rosemary
    2 Tbs. chopped fresh thyme
    1 Tbs. mild chile powder, such as ancho
    1/2 tsp. ground allspice
    1 Tbs. Worcestershire sauce
    Kosher Salt
    Freshly ground black pepper
    10 oz. sliced bacon (about 9 strips)

    Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, celery, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.

    Add the sherry, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
    In a shallow dish that holds it in a single layer, soak the bread in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop and add to the bowl with the onion mixture.

    Position a rack in the centre of the oven and heat the oven to 375 degrees F.
    Add the beef, sausage, turkey and eggs to the onion mixture. Scatter the Cheddar, scallions, horseradish, rosemary, thyme, mild chile powder, and allspice over the meat, and then sprinkle with the Worcestershire, 2-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this.

    Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with the flavour.

    Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.

    Bake until an instant-read thermometer registers 165 degrees F in the centre of the meatloaf, 40 to 55 minutes.

    Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.

    Notes - September 2, 2015


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about d'Arenberg The Stump Jump White Blend 2014, McLaren Vale, Australia, First Press Chardonnay 2013, Napa Valley, California, USA, Angove Cross Stitch Shiraz Cabernet Sauvignon 2012, McLaren Vale, Australia, and Casa Silva Gran Terroir Los Lingues Cabernet Sauvignon 2012, Colchagua Valley D.O., Chile.

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine.

    Grilled Parmesan Turkey Burgers

    These are easy to prepare and make a great mid-week dinner. They have a lot of flavour and taste amazing with simple toppings like tomato and red onion. If you need more cheese try using something other than cheddar - brie or Bergeron are terrific.

    We use the high fibre burger buns from Cobbs dressed with a little mayo and mustard as well.

    Ingredients:

    1 lb ground Turkey
    1/3 cup freshly grated Parmigiano-Reggiano
    1 Tbs chopped fresh chives
    1/4 cup bread crumbs
    2 Tbs olive oil
    Freshly ground pepper to taste
    1/2 tsp salt

    Mix all of the ingredients into a large bowl. Fold the meat over gently with a spoon or your hands until well mixed.

    Make four equal sized patties (hint - with your thumb, make a small dent in the top of the burger for better cooking results).

    Cook turkey burgers over medium high heat until well charred on the outside and cooked through completely. Dress with your favourite topping and bun. Serve immediately.

    You can substitute other hard cheeses like Grana or Pecarino Romano for Parmigiano-Reggiano, but don’t use the 100% grated ‘Parmesan’ cheese that comes in the green shaker.

    Goes great with almost any style of wine. Match the toppings, not the burger. Blue cheese with a big red, sautéed onions with a medium, fruity red, guacamole with Chardonnay etc.

    Notes - July 22, 2015


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about Les Maîtres Vignerons de la Presqu’île de Saint-Tropez Carte Noire Rosé 2014, Côtes de Provence AP, France, Castle Rock Columbia Valley Chardonnay 2013, Columbia Valley, Washington State, House of Mandela Sauvignon Blanc 2013, Western Cape, South Africa, and Animus 2013, Douro DOC, Portugal.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine.

    Pita Pizzas with no-cook tomato sauce

    These faux thin crust pizzas are simple to prepare and with a little imagination, they can be absolutely delicious. The no-cook sauce can be made very quickly and customized to suit your taste.

    Tomato sauce ingredients:

    28 oz can crushed or ground tomatoes
    2 Tbs. red-wine vinegar or lemon juice
    Kosher salt and freshly ground black pepper to taste

    Optional ingredients:

    1 tsp. dried (or Tbs. finely chopped fresh) oregano, basil, marjoram, thyme or parsley
    3 to 5 cloves garlic, minced or pressed

    Method:

    Whisk the tomatoes, vinegar or lemon juice, and any optional ingredients together in a bowl. Add a little bit of water to thin the sauce out to make it easy to spread on pizza.  Season with salt and pepper to taste.

    For the pita, you can use whatever is available in your local store. We use Haddad Bakery Large Lebanese Style plain or whole wheat pitas 6 per pack (two will fit on a baking sheet). Some prefer to use a thicker pita or tandoori bread.

    Choose one or two different types of cheese like mozzarella, bocconcini and or chevre.  Any coloured pepper, onion, zucchini, tomatoes or your favourite veggie. For meat, try smoked ham, Italian salami or prosciutto. Salty toppings like olives, pickled artichokes or anchovies will add a kick of flavour as well. Choose a theme and have fun. Try putting different flavour combos on each pizza to see what works best. We like to add some fresh basil leaves to these pizzas after they are cooked.
    Preheat your oven or grill to 400F
    To prepare each pizza, lightly oil the bottom of the pita and place it on a sturdy baking sheet. Add a thin layer of sauce to cover the entire surface of the bread. Add enough mozzarella to cover the pizza, leaving room for it to melt. Add salty ingredients and veggies. Finally, add the cured meat and chevre or bocconcini. Repeat with each pizza until finished. Bake pizzas for 6-10 minutes or until the cheese has melted and started to brown, being careful not to burn the bottom or the pita.
    Serve with a green salad and your favourite wine.
    This sauce can be refrigerated for a week or frozen for up to six months.

    Notes - June 24, 2015


    Photo: (L to R) Mark Donaldson, Brad Barker AND Chris Churchill LIVE at the 2015 TD Toronto Jazz Festival

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On this episode, Chris, Mark and Brad talk about Hermanos Lurton Verdejo 2014, DO Rueda, Spain, Howard Park Miamup Cabernet Sauvignon 2012, Margaret River, Australia, Château de Gourgazaud Cuvée Mathilde 2013, Minervois AC, France, and Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva DOCG 2011, Tuscany, Italy.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine.

    Kalamata Olive and Vegetable Antipasto Tapenade
    Adding a little Calabrese Vegetable Antipasto to your tapenade lightens it up a bit and makes for a less intense olive flavour. This spread is amazing on crusty bread or crackers. It plays well with hard Italian cheese like Grana Padano. You can also use it as a pizza topping.

    - 1/4 pound pitted Kalamata olives (check them for pit pieces)
    - 2 tablespoons olive oil
    - 2 garlic cloves
    - 1 1/2 tablespoons capers, drained and rinsed thoroughly with cold water
    - 1 anchovy fillets
    - 1 teaspoon fresh thyme leaves
    - 1 teaspoon chopped fresh rosemary
    - 1 teaspoon freshly squeezed lemon juice
    - 1 teaspoon Dijon mustard
    - 2 tablespoons Spicy Mixed Vegetable Antipasto Calabrese – Aurora Brand or the like.
    - Freshly ground pepper

    In a food processor pulse the garlic, anchovy, olive oil and capers into a chunky paste.  Scrape down the sides of the bowl. Add the remaining ingredients and pulse until you have your desired consistency. For this tapenade it’s nice to have a bit of a chunky texture because the veggies add a nice crunch.

    Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.


    << Start < Prev 1 2 3 4 5 6 7 8 9 10 Next > End >>

    Page 4 of 10






    New York Festivals Awards

    The Jazz Messenger

    Sign up to receive our weekly e-newsletter, The Jazz Messenger.


    Jazz Calendar Login

    Forgot your password? Forgot your username?