Summer Fun Food and Drink - Nachos - Chapter 22 · Wednesday August 25, 2010 by colin newell
Did a vegetarian nachos tonight – and for a twist, in addition to the scratch guacamole, we whipped up a fresh salsa.
Fresh Salsa:
3 chopped Roma tomatoes (seeded)
1/2 purple Onion – finely diced
1/2 Serrano chili pepper – finely minced
4 stalks of green onion – finely chopped
Mix vigorously.
Salt and lemon juice to taste.
Colin’s Guacamole:
1 Avocado (seeded)
1 Roma tomato chopped (seeded)
1 stalk green onion finely minced
1 Serrano chili pepper finely minced
1/4 teaspoon Cumin
1/8 teaspoon salt (to taste)
Several twists fresh ground pepper.
Nachos:
Low sodium corn chips in casserole dish
1 cup sharp Cheddar cheese grated coarse
1 cup Monterey Jack cheese grated coarse
3 Mushrooms sliced thinly
1/2 Roma tomato sliced thinly
2 stalks green tomato sliced thinly
Chopped pickled jalapeno peppers to taste
Bake for 15 minutes at 350 degrees (F)
Serve with Irish Ale.
Summer food fun and drink chapter 17 Victoria's best poutine · Saturday July 31, 2010 by colin newell
Mathieu Lott, owner and Poutine chef at La Belle Patate on Esquimalt Road in Victoria B.C. Canada knows his potatoes. He loves his potatoes – and it shows.
And if you think that there is only one kind of spud, you are sadly wrong.
Photo right – Mathieu Lott owner and operator of La Belle Patate has a love for the apple of the Earth!
Mathieu, or Matty as his employees and friends call him, lists off the variety of potatoes that he uses and the quantities – thousands of pounds of potatoes come into La Belle Patate to be cleaned, peeled and hand-cut into perfect fries.
Because fries are the bedrock of a great poutine.
Ah Poutine. For the uninitiated, Poutine is a dish of French fries, topped with a thick and dark vegetable based gravy and a macadam of Island made cheese curds. And for those who feel that this might not be the most healthy meal – Poutine is a cruise missile with your arteries in the cross hairs. After a platter of poutine (in our case the Vege BBQ version), two “Steamie” – all dressed steamed hot dogs (and buns) loaded down with pickled cabbage (saur kraut) and mustard – washed down with two lemon Nestea drinks that have about 15 scoops of sugar per tin… Let’s just say that if your pancreas has not packed it in and your arteries have not clogged beyond repair – then the added salt is pushing your blood-pressure into the red zone.
Which is an entirely good and wonderful thing.
We try to get to La Belle Patate once a month for a “correction” in our normally great, border line hippy eating habits – because HEY, our internal organs and cardio-vascular system need to be reminded from time to time who is in charge here!
Lunch for 2 with drinks: $14.
La Belle Patate is located at 1215 Esquimalt Road a half-block past the Civic Center and Esquimalt’s original strip mall. Bon apetit!
Mathieu Lott recently traveled to New York city to check out the burgeoning poutine-scene and found it hopeful but in need of a bit of work…
Summer Food Fun and Drink Chapter 8 Chili Prawn Spaghettini · Monday July 5, 2010 by colin newell
Boil enough spaghettini for 2 – 5 to 7 minutes.
Meanwhile – heat a saute pan to medium with olive oil – 2 tablespoons
Pan fry the Prawns 2 minutes a side – remove from heat – set aside on paper towel.
Grate 1/2 cup Parmigiano-Reggiano cheese.
Once heated, add a heaping tablespoon of minced garlic + 1 teaspoon of chili flakes (adjust to personal taste!).
Photo right – the result… Canon EOS-30D with 55MM Macro lens – F2.5 window light
Saute garlic and chili flakes.
Turn heat down to LOW.
When the pasta is done, drain – reserving 1/2 cup of pasta water.
Add pasta to the garlic and chili mixture – combined with the 1/2 cup of pasta water.
Toss and add 1/4 cup of Parmigiano-Reggiano cheese.
Return prawns to pan.
Toss.
Divide into 2 serving plates – covering with extra Parmigiano-Reggiano cheese.
Serve with robust Italian Red Wine!
Rites of Spring #34 - Seriously the best dessert ever - Toni`s Pavlova · Sunday June 13, 2010 by colin newell
I had the most extraordinary dessert today – ever… in my life…
Pavlova. Never had it before. Maybe I am a little biased (but not that much..)
This was heaven in my mouth – apparently Pavlova is some kind of dessert of the royalty. It certainly tasted that way.
Served with pipping hot black coffee – on the patio in Brentwood, near Victoria B.C. Canada – on a blazing sunny day.
The picture below was taken in full sun on my LUMIX. Click the photo for the full size.
One cup super-fine berry sugar
1 teaspoon corn starch
4 extra large egg whites
1/4 teaspoon salt
1/4 teaspoon Cream of tartar
1 teaspoon vanilla
1 cup whipping cream
Oven 275 to 300 (F)
The Meringue
In a medium glass mix 1/4 cup of the sugar with the corn starch
mix til smooth – put aside
Beat whites until foamy
add salt and cream of tartar
continue beating until soft peaks form
add remaining 3/4 cup sugar – 2 teaspoon at a time
while beating constantly until peaks stiffen
beat in corn starch mixture
On cookie sheet – lined with parchment paper –
Put mixture in the center of the tray – dinner plate sized
(drop temp. to 250) and bake for 1 hr 15 minutes
Turn oven off – and let cool completely in oven (leave overnight)
Alternately – Take out of the oven – peel off parchment – put back in oven
on cookie rack – can stay in oven 2-3 days.
Topping
Cup of whipping cream: Beat (w/ vanilla and sugar)
2 hours prior to serving – top meringue with whipping cream
cover with whatever fresh fruit you have. Toni used fresh Kiwi,
Mitchell Farm strawberries and rhubarb (see below) from her garden.
OPT: Whip cream + 400g Mascarpone (thicker and richer!)
Poached rhubarb (from above) – 1 pound rhubarb – 10 stalks 1/2” chunks
cup of water + 3/4 sugar (white) – teaspoon PORT or Brandy optional
bring the sugar to a boil – add rhubarb – reduce to heat to lo.
simmer for 6 minutes.
at 6 min. remove from heat – put rhubarb in a bowl (on top of ice bath)
Rites of Spring #29 Andrea and Colin whip up Scratch Spaghetti Sauce · Sunday May 30, 2010 by colin newell
Meat and Veg
350g lean ground beef
350g lean ground pork
1 large yellow onion
1 stick celery minced
1 carrot grated (adds sweetness to the sauce)
2 1/2 cups sliced mushrooms (white or brown)
3 26 fluid ounce Tins of tomato sauce
2 small Tins (6 fluid oz.) tomato paste
Spices
Salt and pepper to taste
2 Tablespoon dried parsley
2 Tablespoon dried oregano
2 Tablespoon basil
2 Tablespoon Italian seasoning mix
3 small Bay leaf
In a large pot (heated to medium) brown the ground beef
and pork for about 10 minutes.
Add the chopped onion and brown for 5 minutes
Add the minced celery and grated carrot – stir 2 minutes
combine tomato sauce and paste – stir to mix
add the 2 1/2 cups fresh mushrooms
Add spices and bay leaf – bring to boil, reduce to simmer
for 1 hour.
Serve with any kind of pasta, garlic toast and a glass of your
favorite red wine.
