Fresh Scallops with Asparagus and Risotto

My parents are in town for a few days and that usually means two things – food and wine. It's nice when your family appreciates the same things you do. I'd like to think that's not uncommon, but I've seen people not get along with family around food. Weird. That's what makes family. And that's what made me love food, growing up with such good food at home.

I pretty much laid out the menu for my husband, picking out some of my favourite recipes for their time here. It started last night with chipotle pork cheeseburgers, only this time he served them with Mexican-style stuffed potatoes (minus the tortilla chips). Honestly the BEST potato I've ever had. Ever. I want to eat this all day, everyday. I was in such awe by my plate I immediately began eating it without taking a photo. After a few bites I paused, contemplating stopping to do the deed, but just couldn't bring myself to it. I had to keep eating.

Tonight was another awe-inspiring dish. 4 giant, fresh sea scallops, so tender. And of course, as my husband always does, seared to utter perfection, like a perfectly cooked filet mignon. As my mother said, it's like the steak of the sea. Fresh thyme from our garden added some greenery to these gold and white beauties. Grilled local asparagus drizzled in salt, pepper and oil still had a slight crispness to them. And finally, mushroom risotto from La Bottega. We don't normally buy packaged foods but when you get something as good as this imported to your city, it's hard to pass it up. Plus it brings a plate together in no time.

Tomorrow I look forward to my husband's latest specialty (one of very many) – tender and juicy beef short ribs. My house is going to smell like a magical place tomorrow. I can't wait.

We have had many wines over the past couple days. One I must point out that is an easy-drinking summer wine, perfect for hanging out on the patio, or eating with scallops, Bonny Doon's Big House White. I picked up three bottles at the Rideau location on Saturday. Not sure how long they'll have it, but if you're there, don't leave without a bottle, or two. It's only $10.

Wine Tasting Class #3

Last Monday's was a short one but covered off some pretty important information. First, the serving temperatures of wine, then information on how to start your own cellar, and finally, a delicious wine tasting.

Serving Temperatures for Wine

Sparkling 4-8°C

Rosé 9-12°C

White 9-14°C

Sherry (Light) 9-14°C

Red 13-20°C

Fortified 13-20°C

Sherry (Dark) 13-20°C

I was a bit surprised by the fact a white should be less cool than what it is coming directly from the fridge. It's much harder to get the aromas if the wine is too cold. It also may seem more acidic.

Starting Your Cellar

Basically you want to have 1/3 reserved for wines you will drink between now and 5 years from now. These wines would be the lesser expensive ones as well. Under $30 a bottle. Another 1/3 should be reserved for wines that you will drink 5 to 10 years from now. The cost for these wines should range between $30 and $60. And finally, 1/3 should be reserved for wines you plan to store for 10 years or more. They are more expensive and usually contain heavy bodied reds, such as Barolos from Italy, California Cabs, Bordeaux reds and some dessert wines.

Make sure you have at least a couple of sparkling wines, 1 or 2 really good champagne's, 3-4 dessert wines and a couple of ports or sherry.

Start your cellar with around 50 to 100 bottles. You should be ready to invest $2,000 to $2,500 up front.

Storing Your Wine

• Don't expose wine to sunlight or direct light.
• Don't put wine near things with movement, such as a staircase.
• Keep the wine at a constant temperature. The ideal cellar temp is 13-17°C.
• An inexpensive way to store wine is to go to the LCBO, usually on a day their vintages arrive, and get some wooden crates. They only ask for a donation to a charity for them.
• Stelvin enclosure (screw cap), is the best enclosure for long term cellaring. Rubber isn't great for long term and cork is more prone to bacteria.

When you grab a red from your cellar, it's a great idea to put it in the fridge for 2 hours, then remove for 20 minutes, open and set out before serving.

Wine Tasting

1. Kim Crawford Sauvignon Blanc CSPC 35386 $18.95
Sight: Pale yellow (probably no oak because of the paleness)
Aromas: Grapefruit, strawberry, peach, apricot, lime, green apple, citrus, melon, herbaceous, dill weed
Weight: Light to medium bodied

Acid: Medium to high (acidity keeps it crisp, even with sweet fruits)
Taste: Grapefruit, lime, citrus, mineral, apricot, green apple, passion fruit, pineapple, kiwis
Finish: Medium to long
Suggested Food Pairing: Goat cheese, nachos with mild salsa, bocconcini

2. Toasted Head Chardonnay CSPC 594341 $17.95
Sight: Medium yellow (oak could have influenced the wine's colour)
Aromas: Smoky, charred, butter, caramel, popcorn, nutty, toffee, overripe banana, honey, ripe pineapple, mango, oak, light diesel
Weight: Medium to full bodied (buttery, oily, silky and milky meaning it's gone through malolactic fermentation. Normally found a lot in Chardonnays and Cabs)
Acid: Light to medium
Taste: Smoky, oak, honey, vanilla, melons, overripe banana, MacIntosh apple, apricot
Finish: Medium to long
Suggested Food Pairing: Nothing greasy or oily. Cedar plank salmon, warm goat cheese salad with toasted pine nuts, butternut squash soup (similar texture), chicken, pork, good with meats if you are primarily a white wine drinker.

3. Pierre Sparr Gewurztraminer CSPC 373373 $16.50
Sight: Pale to medium yellow
Aromas: Orange blossoms, violets, lily of the valley, paraffin wax, honey, pear, pineapple, very perfumed, musky, spicy
Weight: Medium bodied
Acid: Light to medium
Taste: Honey, peaches, floral, melon, pineapple, dried candied orange, dried apricot, musky, lychee
Finish: Medium to long
Suggested Food Pairing: Very flavourful and exotic foods, Thai foods, curry, chicken Korma.

4. Rodney Strong Pinot Noir CSPC 954834 $24.95
Sight: Light red with a brick hue
Aromas: Cinnamon, smoke, underbrush, chocolate, cherry, pepper, raspberries, charred, sour cherry
Weight: Light

Tannins: Light to medium
Taste: Dark bitter chocolate, sour cherry, smoke, pepper, red fruit, cranberries, spices
Finish: Medium
Suggested Food Pairing: Mediator wine, crowd pleaser and goes with many dishes. Mushroom-based, earthy veggies (root vegetables), good with vegetarian dishes, hummus.

5. Ravenswood Merlot CSPC 505065 $17.95
Sight: Dark red with a brick hue
Aromas: Honey, caramel, ripe red fruits, cranberry, anise, herbaceous, plum
Weight: Medium
Tannins: Light to medium
Taste: Chocolate, sour cherry, blueberries, cassis, blackberry, plum
Finish: Medium, smooth
Suggested Food Pairing: Steak, lamb, grilled meats, Italian dishes, tomato-based sauces.

Note: Duckhorn Vineyards in Napa Valley makes a Merlot that tastes like Cabernet Sauvignon.

6. Gran Coronas Cabernet Sauvignon CSPC 36483 $18.95
Sight: Dark red with light purple and brick hues
Aromas: Wet cardboard, chlorine – this wine was corked. In the background some eucalyptus, mint, red fruit, strawberry, raspberry
Weight: Medium to full bodied
Tannins: Medium
Taste: Sour cherry, raspberry, cassis, herbaceous, pomegranate
Finish: Medium

Oz Kafé

$$+

Nothing in the world compares to dining with someone who loves food as much as you. The excited feeling I get when served a delicious meal is further heightened when in the company of someone savouring every bite as intensely as I am. Which is why I think I need to eat more meals with Marysol.

Last night we got together at Oz Kafé. We were lucky enough to get a spot on their tiny patio in the beautiful outdoors. Although the view isn't much to brag about, being lower than street level, none of that mattered as we were so engaged in conversation, refreshing wine and good food. And once the sun went down, the only spotlight on our food was the candlelight. Perfect.

As much as possible, I try to eat as many things as I can on a menu. Whether that means begging others for a bite of their dish (sorry), or simply sharing with someone else. So of course I was elated when Marysol wanted to share a few different things.

We started off with a lovely Pinot Gris Private Reserve from Peller Estate.

Our first course was one we hoped would set the tone for the evening. Probably one of the best tuna dishes I've ever had. It was one of their specials and I can't even describe to you how awesome it was. Seared to perfection, fresh slices of delicate tuna placed flawlessly over a crisp cucumber salad. A dollop of thick, whipped lemon cream lay next to it, ready to be smeared over each piece. And one of the best things I've ever tried, fried capers. I thought I really liked capers, I now adore them when cooked this way.

Next we had the Oz Poutine. A tower of scalloped potatoes, separated by rows of melted Balderson old cheddar and caramelized onions. A grilled apple crowned the top and added dimension to the centre. Rich, meaty cuts of smoked duck and jus added to the overall yumminess of the plate. A rich man's poutine would be my description.

Next was the duck special, hearty slices served with a sweet rhubarb compote (my favourite part of the dish), fresh grilled asparagus and a flavourful potato salad, spiced from the mouthwatering mustard seed. Unfortunately no photo for this one. None of the shots did the plate justice.

We decided to pass on dessert since our first course was still quite prominent in our minds. Neither one of us saw anything wrong with ordering tuna for dessert. So that's what we did, along with a sparkling wine that I think was created especially for this dish.

Although none of the other dishes wowed us as much as the first, they were still very good. That great food, along with phenomenal service definitely makes this a place to come back to again and again.

Apps range from $5 to $12, and mains from $13 to $25. They even have the choice of small or large portions on some items.

www.ozkafe.com

Maple Smoked Trout

There are a few things in life that make me VERY happy. Seafood is one of them. There's just something about the texture and flavour of fish that's so satisfying when cooked properly. Not to mention the fact that you just feel awesome after eating it. I love it done many different ways, grilled, raw, poached. But nothing compares to smoked fish. To me, that's the best.


Friends of ours, Jenn and Eric, gave us some trout her dad had caught up in Sudbury. We've had it in our freezer for a little while, waiting for that perfect moment when my husband had time to smoke it. It was well worth the wait. He brined the filets overnight in some brown sugar, maple syrup, salt and water. The next day he smoked them for hours, coating them in the maple syrup from Eric's camp.

Today I ate it. My husband served me a lovely salad of watercress and arugula topped with a creamy dill and horseradish dressing (olive oil, dill, horseradish, cream, vinegar), and red onions. Slivers of crisp apple lined the plate. And off to the side, there it was, so unbelievably tasty and rich – flaky smoked trout. The marriage of spicy horseradish and subtly tangy and fresh dill in the dressing was perfect not only for the salad, but also for the fish. The entire combination on that plate was simply to die for.

In addition to the fish, since my husband had the smoker going, he also smoked a chicken. Something he's done before and done very well. This time though, the chicken was cooked solely in the smoker (last time some time was also spent on the bbq). The result was the juiciest chicken I've ever had – I've never seen anything like it. So my lunches this week are filled with smoked chicken. I love it!

I don't know how he does it. But am I ever glad my husband knows how to cook so well. I think I'd have a pretty boring life without him.

Yummy Shellfish

After having raved to my husband about my Island Kitchen Party experience, there's no way he could help but go out and get some seafood for the weekend. Besides the fact that it was perfect shellfish-eating weather, lobster was on sale in most grocery stores!

Mmmm, lobster and clams, beer, wine and sunshine. The perfect recipe for a hot summer day.

My husband cooked the clams in white wine, garlic and parsley – so perfect.

Wine Tasting Class #2

Oh my god I’m so excited about my wine course! After some mild feelings of low self confidence experienced in class #1, I was immediately reassured that everything would be ok by class #2. My fear of not getting the aromas is one that is not mine alone – so I learned from some of the other students. And was also reminded by our teacher, “this is only class #2!” Who by the way, is very awesome. You may have heard him on the radio, Paul Carriere appears on Live 88.5’s morning show to talk about offerings at the LCBO. I don’t normally listen to Live, but I made the effort the other morning just to hear him. He’s the most enthusiastic teacher I’ve ever had. Backing up every fact with funny, relevant and interesting stories. I could only dream to have just a quarter of the knowledge he has for wine. And it’s his genuine interest that has got him there. I consider myself very lucky to be learning from the best.

Last Monday’s class was about aromas. I meant to take a photo of the lovely sketch he had on the board showing the process of how smell gets to your brain but I got sidetracked at the end. Or maybe I just had too much wine to drink! Haha.

Aromas help us appreciate the smell and taste of wine. Unlike most fruits and vegetables that are dominated by a simple character, grapes can contain hundreds of different aroma compounds. In addition to the grape itself, many other factors affect a wine's flavour, such as the climate, the vine, the soil and fermentation. Understanding and being able to pick out the aromas in wine is something that takes time, practice and a well practiced brain. The more scents you can store into your mind, the better you will be at picking out these characteristics in the wines that you drink.

Smelling anything and everything is quite possibly the best thing you can do. My husband and I now play guess this scent on a regular basis and I'm already seeing the benefits. In class we did the full monty, passing around vials of specific scents and then trying to guess what each one was. I'd love to own the Le Nez du Vin Aroma Kit so that I could practice daily with more than what I have in my house.

Here are some common wines and the aromas associated to them.

• Cabernet Sauvignon – berry, black currant, cassis, mint, soy.
• Merlot – fruit (red cherry, plums), floral (violets), supple and lower in tannins.
• Pinot Noir – fresh berry (strawberry, raspberry, blackberry), smoke, violets, truffles.
• Zinfandel – berry, black pepper, raisin.
• Chardonnay – fruity (apple, pear, peach, citrus, pineapple), cloves, vanilla, butter.
• Sauvignon Blanc – floral, fruity (citrus, peach, apricot).

And of course, what would the class be without some delicious wine tasting.

1. Alta Vista 2008 Torrontes CSPC 37127 $13.95
Sight: Pale yellow
Aromas: Green apple, grapefruit, peach, apricot
Weight: Light to medium bodied
Acid: Medium to high acidity
Taste: Green apple, grapefruit, lime, peach, apricot, pear, butterscotch, toffee, spice
Finish: Short to medium
Suggested Food Pairing: Mazatlan Roasted Mussels with tequila, garlic and drizzled with a pasilla de oaxaca sauce.

Note: All the food pairings mentioned in this list come from a Mexican restaurant in Las Vegas called Taqueria Canonita.

2. Altenbourg Gewurztraminer 2008 CSPC 168906 $17.95

Sight: Pale to medium yellow
Aromas: Lychee, floral, pear, white peach, parafin wax, light smokiness
Weight: Medium bodied, has some residual sugar (#2)
Acid: Light to Medium
Taste: Lychee, sweet peach, honey, mandarin, pear, pinapple, mango
Finish: Short to medium
Suggested Food Pairing: Zacatecas Chile Relleno – poblano chile stuffed with Mexican cheeses, dried fruits, almonds, guajillo sauce, served with jicama orange salad and roasted vegetables.

3. Villa Girardi Ripasso 2007 CSPC 161844 $17.95
Sight: Medium red with brick and purple hues
Aromas: Leather, wood chips, tar, sour cherry, dried raisins, dark chocolate, black licorice, clove, butterscotch, lily
Weight: Medium to full body
Tannins: Medium
Taste: Cherry, plum, dark fruit, cranberry, dried fruit, sweet tobacco leaf
Finish: Medium
Suggested Food Pairing: Vaquero Beef Rib – short rib simmered in Negra Modelo beer, served with chorizo mashed potatoes, veal reduction and crispy onions.
Note: Ripasso is like a junior amarone.

4. Sebastiani 2008 Zinfandel CSPC 672667 $19.95
Sight: Dark red with brick and purple hues at the rim
Aromas: Tobacco, black cherry, pepper, cassis, blackberry, dark chocolate, licorice, plum, butterscotch, raspberries, jam, prune, strawberries
Weight: Full bodied
Acid: Medium to high
Tannins: Light to medium
Taste: Smoky, tobacco, licorice, black currant, cherry, raspberry, strawberry, leather
Finish: Short to medium
Suggested Food Pairing: Beef Flautas – shredded beef rolled in corn tortillas, topped with avocado tomatillo sauce, lettuce and pico de gallo.

5. Cline Cashmire 2007 CSPC 161539
Sight: Medium red with brick hue
Aromas: Tobacco, smoky, cigar, espresso, mushrooms, pepper, cloves, bitter chocolate, ripe red fruits
Weight: Medium bodied
Tannins: Light to Medium
Taste: Bitter chocolate, berries, jamy, spice, peppery, leafiness, cedar, smoky, cranberry, cherry
Finish: Medium to long
Suggested Food Pairing: Sonora Filet Mignon with Canonita spice, served with a huitlacoche tamal, roasted vegetables and a pasilla de Oaxaca reduction.

6. Rosewood Estate 2007 Harvest Gold CSPC 116004 $17.95
Sight: Light to medium yellow
Aromas: Pineapple, melon, banana, peach, orange blossom, lavender, lilacs, bubblegum
Weight: Light to medium bodied, with some residual sugar
Acid: n/a
Taste: Buttery, floral, fig, pear, diesel, white concord grapes, over ripe bananas, honey
Finish: Short
Suggested Food Pairing: Peach Marmalade Empanada with pepita brittle ice cream and ponche syrup.

7. Osbourne Iorf Oloroso Sherry CSPC 87536 $15.95
Sight: Light to medium copper
Aromas: Ripe bananas, honey, dried apricots, honey coated pecans, peanut brittle, burnt dried raisins, dates, nutty, caramel
Weight: Medium bodied
Acid: Light to Medium
Taste: Hazelnuts, butter, caramel, peanuts, toffee, pecans
Finish: Long
Suggested Food Pairing: Corn and Green Chile Soup – fresh sweet corn sautéed with roasted green chile, potatoes and applewood smoked bacon.
Note: A medium sweet sherry is fabulous served as a starter with mixed nuts or with a butternut squash soup, or for dessert with pets de soeurs or pumpkin pie.

Prince Edward Island Kitchen Party

One of the biggest perks to writing my food blog is getting invitations such as this one. Yesterday I had the honour of meeting and chatting with some amazing people from Prince Edward Island. They're in Ottawa this weekend at the Tulip Festival to show off what wonderful things their Island has to offer – and boy do they have a lot! Being from New Brunswick, I've got a pretty soft spot for anything and anyone from the East Coast. There's just something about the people, the air, and of course, the food.


I had never really thought of Prince Edward Island as a destination for food, or even wine, but in my mind they're quickly working their way towards that. My father-in-law travels to PEI every year with his wife who's originally from there. One time they brought us back a lovely blueberry mead from Rossignol Estate that we often use to cook. During the event yesterday, I got to try their wine – really nice!

Up until now, the islanders have been pretty modest about what their beautiful province has to offer. But it's pretty hard to keep a tight lid on it when you have world class golf courses, miles of beautiful sandy beaches, the Culinary Institute of Canada, and of course, Canada's best known chef – Michael Smith, also the island's food ambassador. You may have seen him on the Food Network's Chef Abroad, Chef at Home, Chef at Large and The Inn Chef.




He's also the author of some pretty amazing cookbooks, including this one that I got signed!

In addition to Chef Michael Smith, some other passionate islanders in attendance were Robert Vessey, the Minister of Tourism and Culture, Anne Chouinard, one of Canada's top 10 golf instructors, Barry MacLeod, COO Golf PEI, Lucie Bellemare, artist and creativity facilitator, and a woman who's enthusiasm and genuine love for the province is truly addictive, Pamela Beck, from Tourism PEI.

As I sipped my delicate Little Sands White and chatted with Pamela, trays of finger food began to appear, all featuring the unique flavours of PEI.


What would an East-Coast event be without lobster? Crispy dumplings filled with lobster arrived on the scene with a mango-mint or avocado dipping sauce. Spicy Indian potato fritters with a tomato chutney were also in attendance. Try to eat just one, I dare you!


Fresh, delicious mussels with a tomato chili salsa were absolutely mouthwatering.


And oysters. Oh how I love thee. Served with a rhubarb balsamic sorbet.


I even got to shoot one with some local vodka. What a fantastic way to start the weekend!

The best part about all of this is that you too can get a taste of these amazing treats this weekend. They're holding an Island Kitchen Party at Major's Hill Park today until Monday. Not only will there be food tastings at specified times, but you may also run into some of the other great folks I got to meet.

Not only that, some of our yummy restaurants will be holding special PEI food promos until May 29th. Absinthe Café Resto Bar, Allium, Juniper Kitchen and Wine Bar, Pelican Fishery and Grill, Sweetgrass Aboriginal Bistro and the Whalesbone Oyster House to name a few.

And if you're lucky enough to make it to this little gem of a spot, be sure to check out these culinary treasures:

Fall Flavours: From September 3rd to September 30th, the Island hosts more than 130 culinary and cultural events. Guests are invited to refine their taste buds at interactive taste workshops, join local hosts to pick potatoes, dig clams, catch lobsters and harvest oysters. Chef Michael Smith will also host various events, including A Gala By the Sea, Taste Our Island Roving Feast and the Fortune Feast. For more info, go to www.fallflavours.ca.

International Shellfish Festival: This is from September 17 to 19 on the Charlottetown Waterfront. You can sample and judge clam chowder at the PEI Potato Seafood Chowder Championship, watch the world's best oyster shukers at JP's Shellfish World Invitational Oyster Shucking Championship, do some tours and take in live entertainment. Visit www.peishellfish.ca.

They also offer hands on experiences where you learn how to fish for lobsters and then cook it for yourself. Indulge in some seaweed soup, dulse biscuits and seaweed pie. Pick your own potatoes, make your own potato fudge and then enjoy a potato lunch. Make your own chocolate, dig some clams for dinner and even tong and shuck oysters.

And of course, if you'r going to be eating, there'd better be some drinking involved. Rossignol Estate Winery offers a variety of table wines, fruit wines and liqueurs. Prince Edward Island Distillery is Canada's first and only vodka distilled from PEI potatoes. And Myriad View Artisan Distillery makes a legal high potency premium moonshine Strait Lightening.

And of course, there's no shortage of great chefs and restaurants.

I think I see a trip to the Island in my near future.

Thanks so much to Johanna Vandermaas from GCI Group for organizing and inviting me. I had a great time, and learned so much!