Dinner hour - Bucatini All'Amatriciana · Monday June 1, 2015 by colin newell
This is one of my wife’s favourite meals at a local restaurant named Zambri’s – using our own tomatoes from the garden as well as many other fresh ingredients, we created the Marinara (which is basically Tomatoes, onions, finely diced celery, carrots, 1/2 cup of red wine, garlic etc – full recipe to follow). The Marinara is the foundation for many classic Italian recipes and we will give it its own blog entry shortly!
1/8 cup extra virgin olive oil
5 oz. thinly sliced pancetta (or bacon)
1/2 red onion – cut lengthwise in half – and 1/4” half moons
2 teaspoons mince garlic
1 heaping teaspoon red pepper flakes
2 cups home made marinara sauce
freshly grated pecorino romano cheese
2 servings Bucatini pasta
Put water on to boil with salt
Meanwhile in a saute pan combine olive oil, pancetta, onion, garlic and red pepper flakes.
Cook over medium low until the onion is softened and the pancetta has rendered much of its fat – about 12 to 15 minutes.
Drain away all but 1/4 cup of the fat from the pan.
Add the marinara sauce.
Turn up the heat and bring to a boil. Lower the heat to a simmer.
Allow to simmer for 6 – 7 minutes.
While the sauce is simmering, cook the Bucatini in boiling water for about 12 minutes or as directed by pasta cooking instructions – looking for “very firm” – drain.
Add the pasta to the simmering sauce and toss for about 1 minute to coat.
Divide the pasta among the plates (two servings) dress with grated cheese.
Good Eats - Masala Lamb meatballs. · Tuesday February 17, 2015 by colin newell
We shared a 1/2 lamb with my sister and brother-in-law – and with that package came from great ground lamb. This was the perfect recipe for lamb. This is a fascinating mixture of spice with an intriguing Mediterranean flavour and a nice bite. This recipe was inspired from the latest issue of EAT Magazine in Victoria B.C. Canada – but we mixed it up just a little bit. You can serve it with polenta, rice or pasta. We chose pasta. Overall, it takes about an hour to prepare so make sure you have a glass of red wine in your hand while you work!
SAUCE -
3 Garlic Cloves chopped
1 Onion chopped
1 Tablespoon fresh grated ginger
1/4 cup vegetable oil
1 Tablespoon Cumin seeds
28 ounce canned plum tomatoes
1 tablespoon garam masala
1 teaspoon tumeric
1 teaspoon cayenne pepper
1 teaspoon sea salt
MEATBALLS -
2 green onions shopped
2 eggs
1 slice brown bread
1/4 table cream
2 pounds ground lamb
1 teaspoon fennel seeds
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon sea salt
TOPPING –
Feta cheese.
PART ONE:
In a food processor, puree 3 garlic cloves with one chopped medium onion and
1 teaspoon fresh minced ginger.
Heat 1/4 cup oil in Dutch oven on medium heat.
Add 1 tablespoon cumin seeds and heat until they start to sizzle. Then add onion/garlic mixture.
Stir often until mixture softens and is translucent. Reduce heat to medium-low to prevent browning.
Cook 8 – 10 minutes.
PART TWO:
Puree canned plum tomatoes with 1 tablespoon garam masala and 1 teaspoon ea. Turmeric, Cayenne and Salt. Pour into pan with Onion and Garlic mixture. Stir in one cup water. Simmer 20 minutes to blend flavour.
PART THREE:
For the meatballs, in a food processor puree two chopped green onions with two eggs, one slice of brown bread torn into pieces and 1/4 cup table cream.
Turn this mix into a large bowl – add 2 pounds of ground lamb. 1 teaspoon fennel seeds, ground cumin and cinnamon. Add a pinch of salt. Gently mix until blended. Then shape into balls. Aim for a chubby golf ball size.
Makes about 20 meatballs.
PART FOUR:
Bake meatballs on baking (cookie sheet) brushed with oil. Broil until brown (6 – 8 minutes)
Then reduce heat to 375.
PART FIVE:
Add meatballs to sauce in Dutch oven. Cover and bake until sauce is bubbly and meat balls are cooked through. 10 – 15 minutes.
Finish with fresh mint and crumbled feta cheese.
We served over Penne pasta. Serves 4 – 6.
We interview Joey Kramer of Rockin Roasting Coffee · Tuesday December 16, 2014 by colin newell
Talking coffee with Joey Kramer of Aerosmith
We spoke with Joey Kramer of Rockin Roasting Coffee from Austin, Texas.
This is our second conversation with the man who has taken his steady rhythm with the band Aerosmith to the world of specialty coffee. You can read that interview over here
A man of virtually limitless energy, Joey has been tackling the challenges of building a successful coffee business from the ground up. And as Joey makes it abundantly clear, there are no short cuts to success. It is all about putting in the work. Celebrity or no, Joey and his equally energetic partners, Ron Mann and Frank Cimler have discovered that the road to the top is paved with every imaginable challenge.
I think that Mister Kramer was more astounded than I with the achievements over the space of one year; placement in thousands of grocery stores, a partnership with the trusted food company SYSCO and now a bricks and mortar coffee shop in the works.
A coffee shop alone, as any cafe owner will tell you, is a lot of work in terms of development, placement, branding and just getting great coffee into an appreciative audience.
But for Mister Kramer and his tireless dedication to the cause, an actual cafe is a natural extension of his brand of organic coffee beans. Hard work or not, it is just another milestone in what will obviously be a long career in caffeinating the nation.
Hats off to Joey Kramer, and his line of coffee and his dedicated team of professionals.
Listen to the interview |
Talking coffee with Joey Kramer of Aerosmith
Thai coconut Turkey soup - it's spicy · Monday October 27, 2014 by colin newell
It is a cool October evening and what better way of heating it up a notch than with some Thai turkey soup.
Granted this is a variation on the old classic Chicken soup… but it prepares well and is mighty spicy.
Strap yourself in.
The basics
2 teaspoons canola oil
1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Turkey stock
1 1/4 cups coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked Turkey breast (about 8-12 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Preparation
1. Heat a stock pot over medium heat. Add oil to pan.
2. Add mushrooms, red bell pepper, peeled ginger, garlic and lemon grass – stir constantly for 3 minutes or so.
3. Add chile paste; stir for another minute.
4. Add Turkey Stock, coconut milk, fish sauce, and sugar;
5. Ease to a simmer.
6. Reduce heat to low; simmer for 10 minutes. Add turkey to pan
7.) Simmer for a few minutes. Discard lemongrass. Top with onions, cilantro, and lime juice.
Serve with bread.
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