Mussels Marinara... goodbye my salty friends! · Saturday January 13, 2007 by colin newell
I know that my readers from CoffeeCrew.Com think I am a swarthy tough guy that catches bullets with his teeth, busts international drug cartels completely alone and roams the mean streets of Victoria at night, in an annoying scratchy man-outfit from Lululemon maintaining law and order…
But no. I am just like you. and you. and you and you.
Except for one minor detail.
This is the first time I have cooked with truely live ingredients.
Mussels. From Saltspring Island – a Gulf Island near Victoria.
Sure, I work with coffee all the time and I think of coffee as a truely living entity… but that is not the point. This is live food.
I bought them. I cleaned them (re-cleaned them actually) and prepared them for their glorious moment.
As I held each mussel in my hand, checking their integrity (liveliness I guess…) and bathing them in a soothing and cool final bath of water, I apologized and thanked each one for the briny goodness to follow…
Mussels with Marinara Sauce
A warming dish to serve on a dreary winter day.
Makes: 3 to 4 servings
1 Tbsp. olive oil
1 medium purple onion, halved and thinly sliced
3 to 4 garlic cloves, sliced
1/2 cup dry red wine
14 oz can diced tomatoes and 2 tsp. tomato paste
pinch dried oregano and sugar
pinch chili flakes
salt and pepper to taste
2 lbs fresh mussels*
chopped chinese parsley (cilantro)
Heat oil in a pot over medium heat. Add onions, and garlic. Saute for 3 to 4 minutes, or until softened. Add wine, tomatoes, oregano, sugar, salt, chili flakes and pepper. Turn heat to medium-high and simmer sauce 5 minutes. Add mussels, cover and cook until mussels open (discard any that do not). Sprinkle with fresh herbs. Serve as is with lots of warm crusty bread. Serves 3 to 4, depending on appetite.
Note: Rinse mussels in cold water before cooking, removing any beard-like material from their sides. Discard any that do not close when tapped.
This dish goes down extra-well with a very tall glass of Red Wine.
It helps ease the guilt…
Dale's One of a Grind Bistro · Tuesday December 5, 2006 by colin newell
Dale and family run a one of a kind bistro – cafe on Oak Bay Avenue.
One of a Grind is one of a kind.
In over 20 years of cruising cafes and bistros from Coast to Coast in this great country, I have seen it all and tasted it all.
Photo left – Former owner of One of a Grind Bistro, Dale Manason… from 4 years ago when he still owned O.O.A.G. Bistro – new owners now.
It takes a special something to create the down-home comfort of the One of a Grind. Dale and daughter (and son too I think…) put in regular shifts here Monday through Saturday on Oak Bay avenue just South of Richmond Avenue… technically still in Victoria proper.
The transition to Oak Bay takes place at, get this, the corner of Oak Bay Avenue and Foul Bay road.
Foul Bay road… now there is another storey.
Ok, once again, I digress.
Dale Manason and Co. run the One of a Grind Bistro with a basic and fresh is good approach. And it works.
Everything they serve is made pretty much the moment you ask for it. And that is good where I am coming from.
My memories flip back to another era. An era where places like Ian’s Diner (Richmond and Fort) served up greasy burgers and muddy-thick coffee. Ah.
Dale and Co. at One of a Grind Bistro go retro with the coffee prep. He uses an old-style Gaggia Lever espresso machine – and in my opinion, with the right beans, this method is one of the best.
Anyway. Head on down to One of a Grind. And tell ‘em Colin sent you.
Foot note: Dale sold the One of a Grind Bistro about 4 years ago. It is in new hands and I have not been by in a long time. Perhaps a look is in order.
Comment [4]
Toast for the discerning palate... · Sunday November 5, 2006 by colin newell
It`s true: Society has conditioned us to replace our toasters once a year.
Well, I say no to cheap toasters.
I mean, do the economics: If every Canadian toast-eater replaces a 49$ toaster (for their family of 4) every year (the average length of time a 49$ toaster lives) – that adds up to the GNP of most 3rd World countries.
Now, wouldn’t you rather send that money to the local food bank or the Red Cross? I know I would.
For that reason, I had no trouble paying slightly more than 49$ for my Viking Professional Toaster.
For me, it is not about the prestige or bling factor of a shiny real toaster. I mean, I could have paid 500$ for a hand-made Dualit.
Yes. It is hand-made. How do I know? I have looked at quite a few of them and judging by the build-quality, I can only assume they are assembled under the most stringent English standards.
Anyho. The Viking Professional toaster (at a couple of pennies over 300$ Canadian) looks like it will last between 10 and 20 years.
Do the math readers. This purchase makes economic sense. Big time.
And how is the toast?
The toast is wonderful! The finished product (the toast readers, the toast!) is evenly browned and not dried out. The Viking Pro appears to be double insulated (and at 1000 watts of power) can be handled at any time during the toast cycle. Short of sticking your fingers into the toasting chambers, it is impossible for you to burn yourself.
So. Stop wasting money. Get a better toaster. You will be glad you did!
The visual irony... · Wednesday August 23, 2006 by colin newell
Took Andrea out to an Italian restaurant for dinner after one
of her 10 hour days… which are rare.
Went to Danieli’s in Oak Bay border neighborhood.
The Waitress was an Aussie-Kiwi hybrid…
(who could not pronounce Agnoloti!) [I am not sure I can actually spell it right — but I can pronounce it!]
...and I had my ATOMIC Tee Shirt on…
So – at the end of the meal, I said:
“Do you see the irony here: You are an
Aussie gal working in an Italian restaurant
and I am a Canadian wearing an Aussie T-shirt
advertising an Italian coffee maker!”
