2 Reasons to Celebrate, and With Your Help, a Third on it's Way!

Vote for my grilled cheese! (#57, for those of you who haven't been paying attention). Voting via email, instructions below.

In other exciting news, I celebrated two momentous occasions today: the first official day of my new job at CP, and the final exam for my level one International Sommelier Guild (which I totally aced).  I celebrated with a bottle of 2002 Amarone Della Valpolicella "Cantina di Negrar" DOC, paired with a lovely selection of blue cheese, chevre, and camembert. I've been "cellaring" this wine for about 6 years - I actually almost turned it into mulled wine this winter until I googled it and discovered it was just reaching it's full potential. I certainly noticed the age on this wine - the brickish, cloudy colour, some sediment on the glass. The aging developed a complex bouquet of pepper, stewed fruits, licorice, and tobacco, which followed through on the palette with a long, spicey finish. Rather tannic and acidic, this wine needs food. Would pair well with rustic meats.

And remember - voting info below. VOTE NOW!

Please send us your vote with The Idea # tocontest@jbfinecheese.com or drop off in the cheese shop before April 4th

Idea #, Sandwich Name: Hot, Cheesy Goodness Idea 
1 - 3 Year Old Cheddar (or Chevre Noir), thin slices of Pink Lady apples & a little drop of honey
2 - Coppa, Manchego, arugula & crabapple-jalapeño jelly
3 - P'tit Basque, Coppa & jalapeno jelly
4 - Gruyere & caramelized onions
5 - Farm’s Slaw & Sylvan Star Medium Gouda
6 - Italian Cheese with mustard seed mustard & arugula
7 - Medium Cheddar, bacon & tomato
8 - Feta, olives & slaw
9 - Parmesan, bacon, mayo & lettuce
10 - JBFC Fondue Mix, Bunderfleish & cippolini onion
11 - Basil Pesto, Goat Cheese, roasted tomatoes & spinach
12 - Maple Pepper Ham, 3 Year Old Cheddar, spinach & Brassica Rocky Mustard
13 - Sundried tomato, Parrano & arugula
14 - Basil pesto, Double Cream Brie, roasted tomato & arugula
15 - Bleu d’Auvergne, dried pear & spinach
16 - FARM's Tomato Chilli Jam, Oka & 3 Year Old Cheddar
17 - Pickled artichoke, caramelized onion & Chevre
18 - Buffalo Mozzarella with oven-roasted tomato & arugula pesto or basil pesto
19 - Chevre Noir, basil, pepper, & olives
20 - Caved-aged Gruyere & fig jam
21 - Camp Out: Smokehouse Cheddar, crispy bacon & caramelized onions
22 - Pepper party: Double Cream Brie, Maple Pepper Ham & hot red pepper jelly
23 - Alpine: Appenzeller, sautéed mushrooms & Brassica roasted garlic mustard
24 - Bleu Pig: Bleu Ermite, sliced apples, crispy bacon & a drizzle of maple syrup
25 - Queso a la Plancha: Queso Fresco, roasted jalapenos, roasted tomatoes & cilantro
26 - Fruit n' Nut: 3 Year Old Cheddar, fig jam & toasted walnut crumbs
27 - de Espana: Manchego, Chorizo, alioli & olive tapenade
28 - The Fling: Morbier, Smoked Buffalo & Olive tapenade
29 - Gusto Italiano: Taleggio or Bella Lodi, Prosciutto, sundried tomato tapenade & fresh basil
30 - Bailey & Jenna's Kate Chewin Olympics, 3 Cheese, Smokey Grilled Cheese Special: Smoky Paprika Bread, Bacon Spread (artisan bacon, cumin & fennel seed, Parmesan Cheese, minced garlic), asian pear, Applewood Smoked Cheddar, Mozzarella
31 - Black Gold: 100% Rye (dense square kind), basil or sundried tomato pesto, grated Cave-aged Gruyere & Mozzarella (1/2 & 1/2)
32 - Manwich: Tuscan bread, boneless short ribs, Blue Cheese & caramelized onions
33 - Peasant white bread from Manual Latruwe, garlic mayo (spread on outside of bread), applesauce or fig jam, honey ham between Cave-aged Gruyere slices & an optional slice of Tomme de Savoie
34 - Sarlat: Dark Rye bread, duck confit, Raclette & cornichon
35 - Charlie's Grilled Cheese: Sourdough bread, Gouda, honey & shaved truffle
36 - Cave-aged Gruyere & caramelized onions with glass Oloroso
37 - Manchego, white anchovies & roasted red peppers
38 - The French Connection: Thick slices French bread, Boursin, Bleu de Bresse, Comte & thinly sliced tomatoes
39 - The Prairie Pleaser: Whole wheat bread, 3 Year Old Cheddar, dill pickles & ham
40 - Sourdough bread, Applewood Smoked Cheddar & slices of Macintosh apples
41 - The Local Favorite: Urban Baker baguette, 3 Year Old Cheddar, oven dried tomato pesto, organic baby arugula, ham from L'Epicerie, organic garlic & olive oil, serve with sweet gherkins
42 - Gloria's Grilled Brie & Asparagus Ciabatta: Ciabatta bread, Double Cream Brie, grainy Dijon mustard, steamed, cooled asparagus & plum or cherry jam
43 - Ciabatta bread, Brie, fresh basil, fresh tomato slices, salt & pepper
44 - Borough Market Cheddar, Bunderfleisch, Brassica Horseradish mustard, & arugula
45 - Taleggio, sliced apple, caramelized shallot & Coppa
46 - Smoked Buffalo, COW's Cheddar, Manchego, basil pesto & arugula
47 - P'tit Basque, caramelized onions & quince paste
48 - JBFC Fondue mix, pickles, Coppa ham & champagne jelly
49 - Rustic sourdough (3 slices - middle layer infused with truffle oil), 3 Year Old Cheddar, Gruyere, avocado & black forest ham, grilled in truffle oil
50 - Tomato, basil & Buffalo Mozzarella infused with truffle oil
51 - Taleggio, Coppa, caramelized balsamic pepper onions & quince paste
52 - Cream soaked fried brioche (sort of like the Spanish Torrija), with wildflower honey & Morbier
53 - Get'n Figgy With It: Brioche bread, Chateau de Bourgogne cheese, fig Jam, Granny Smith apple (peel optional) & melted butter
54 - Fresh lobster meat, mixture of Cave-aged Gruyere, Applewood Smoked Cheddar & a small amount of Parmigiano-Reggiano, thin slices of Granny Smith apple, on Plugra buttered bread
55 - Double Cream Brie, Red Pepper Sauce (1 roasted red pepper, 1/2 tomato, olive oil, sugar, vinegar, chili peppers. Heat until soft & thick), mushrooms, zucchini & sautéed onions
56 - Shaved roast beef, Saint Agur blue cheese & sautéed onions, served with au jus
57 - White German bread (from Rustic Sourdough Bakery), Gorgonzola, Chevre Noir, sliced pear, grilled in butter & served with sweet horseradish.
58 - Kyle's Grilled Cheese: Comte Cheese, sautéed chanterelles & fresh thyme leaves
59 - Colin's Grilled Cheese Idea: Salt Spring Island Marcella goat cheese with fig & prosciutto
60 - Roasted garlic & Double Cream Brie on sourdough bread
61 - Sliced pear, pancetta & Applewood Smoked Cheddar on Cranberry Pecan Bread
62 - Multigrain bread, Chaumes & hot pepper jelly
63 - Light rye bread, Sylvan Star Smoked Gouda, Emmenthal & honey mustard

Gorgonzola, Chevre Noir and Pear Grilled Cheese with Sweet Horseradish

I am entering this recipe for a grilled cheese contest through Janice Beaton Fine Cheese / FARM (www.jbfinecheese.com) for the new grilled cheese bar opening up at the 17th Ave location. Winner gets their sandwich featured on the menu, and wins free grilled cheese once a month for 3 months. Vote for me!

Ingredients:

- white bread (I used the German white from Sourdough Rustic Bakery)

- Gorgonzola cheese

- Chevre Noir

- pear (sliced in thin strips)

- butter (for grilling the bread)

- sweet horseradish (to be served on the side)

I don't think I need to explain how to make grilled cheese. I would recommend a sweeter Riesling to pair it with (I won't recommend the one I tried since I'm pretty sure it was corked - very musty smelling/tasting). You can vote for my sandwich once the list is posted on March 30 - I will email the link and also post on my blog. Wish me luck!

Seared Arctic Char, Shitake Mushrooms and Asparagus with Beurre Blanc

This is the second instalment from my adventure at the farmer's market. This recipe is incredibly easy and has very few ingredients. The beautiful thing about these ingredients is that they are all complimented well by butter. Recipe below is for 2 servings, but could be easily adjusted. You could experiment with different fish (salmon and arctic char are very similar, the char is just milder, or you could use trout). It's also worth noting that while arctic

char offers many of the same benefits of salmon, it's also on the Monterrey Bay Aquarium's list of sustainable seafood choices.

Ingredients:

- 1 small fillet of arctic char (about 1/2 lb)

- handful of mushrooms (I am using shitake, but if you can get chanterelles, us those!)

- 8-10 stems of asparagus

- 1 shallot, chopped

- 1/8 cup white wine

- 1 tbsp white wine vinegar

- 1/4 cup cold butter

To make the beurre blanc:

1. Combine shallot, white wine, and vinegar in a saucepan and bring to a boil, then reduce (to reduce, simply cover the pan with a lid and leave until mixture is reduce by about 1/2).

2. On low heat, whisk the cold butter into the mixture in small chunks. Continue to whisk until butter sauce is smooth and butter is fully blended. If it is not blending, you may need to remove from heat to whisk it in.

Instructions on preparing the char, mushrooms and asparagus:

1. Asparagus will likely take the longest to make, so start with this step. Break the woody part at the bottom of the stem off the asparagus.

2. If you have a steamer, use this to cook it. If not, half fill a medium size saucepan with water (it should be large enough to fit the asparagus leaning against the side) and bring to a boil. Add asparagus cover and reduce heat to medium. It will be finished when it has softened, but not wilted. About 6-8 minutes.

3. While the asparagus is cooking, fry the mushrooms in butter in a large fry pan over medium heat. They will be done when they have "sweated" out some moisture. About 3-5 minutes.

4. To sear the char, heat some butter in the pan on high. Add the arctic char, skin side down. Once the edges of the flesh start to change colour, flip the fish and cook the flesh side. When it slides around easily in the pan, it is finished. This should only take a few minutes.

5. Plate the mushrooms on top of the char, with asparagus on the side. Serve the beurre blanc over the char.

Wine pairing - 2008 Bonterra Chardonnay, from the Mendocino Valley, CA. I was looking for a good, buttery, oaky chardonnay (so I don't end up drinking Sandhill every time I make a butter sauce, although worse could happen) and I found exactly what I was looking for from this organic winery in California. This wine initially gives off a complex bouquet of butterscotch, spice, vanilla, and toasted nuts that is so characteristic of an oak-aged white, and the palette is filled with the taste of cooked apples. This wine has a long, buttery finish - excellent pairing for a beurre blanc (although you may be tempted to use a sauvignon blanc with both seafood and asparagus, the butter-based sauce demands a less delicate and more robust wine). I would also pair this with stronger cheeses. At $19.99, this wine offers excellent value as well!

Farmer's Market Quiche

This isn't the quiche I made from this recipe - we devoured the quiche before I took a photo!

But I did make this with supplies from the Columbus, OH farmers market so I think it's fair.

This weekend I celebrated the first day of spring with a trip to the Calgary Farmer's Market. Impressed with myself for saving money by spending a weekend in the city instead of snowboarding, I was amazed to walk away from the market with two heavy bags and an empty wallet. I realize I haven't been blogging lately (I've been quite busy - my grandmother was concerned and inquired with my mother, who thought I was in Arizona for some reason. I'm here, just really busy with snowboarding, Dine Out Calgary, school, work, trivia competitions, St. Patrick's day and general revelry) but rest assured I will post at least another 2 entries this week. I have a lot of groceries to use!

Ingredients - pastry:

- 1 cup flour

- 1/2 cup cold butter or shortening (I like to use 1/4 of each)

- 1/4 cup cold water

- pinch of salt

Ingredients - quiche:

- 1 cup cherry tomatoes, sliced into quarters

- 1/2 cup chopped basil

- 2 chopped green onions

- 1 shallot

- 1/4 cup heavy cream

- 5 eggs

- 2 cups grated smoked gouda

I taught myself how to make pastry last year and went through a period where I made quiche every Saturday morning (you would be surprised how effective an alternative to "clean out the fridge" soup quiche is!). I'm convinced the difficulty of making pie pastry is a more myth than fact, however it is much easier to make with a stand mixer. If you don't have one, follow the same directions below, but use two knives to cut through the butter and flour so it remains clumpy (using a mixing spoon will result in blending the butter and flour together, and your pastry will not be flaky). To make this pastry for a sweet pie, just add a bit of sugar instead of salt to the pastry. Or you can just keep some frozen pie shells around, but it won't be as good (and you'll miss the satisfaction of knowing you did it yourself).

1. Mix flour and butter and salt on low speed until mixture becomes "chunky" or "crumbly".

2. Add water and continue mixing until dough forms one clump, but not is not fully blended.

3. Lightly flour a countertop and rolling pin. Place dough on floured surface and roll until it is slightly larger than the pie dish (I use a 9" dish, which is the most common). You will have to flip it a few times and re-flour the counter and rolling pin. Just try to handle it as little as possible - the heat from your hands will warm the pastry and cause the butter to melt.

4. Once dough is the correct size, place in pie dish and pull edges so they are slightly higher than the pie dish. Poke holes in the bottom of the shell using a fork - this will let steam escape while the pie shell bakes.

5. Bake at 425 F for approximately 15 minutes, or until crust is just barely starting to develop a golden colour around the edges.

To make quiche, you can really use any combination of vegetables and cheeses. Some of my favourites are: feta, broccoli, and red onion; chive, tomato, spinach and cheddar; blue cheese and pear; roasted red pepper, asparagus and goat cheese etc. Seriously, just clean out your fridge and get creative! You can use a bit of skim milk instead of cream, it won't be as rich. I've also had a friend suggest I use creme fraiche, which I imagine would be incredibly rich.

1. Sautee the shallot in butter until soft - add to the bottom of pre-cooked pie shell.

2. Layer the other ingredients in the shell, alternating cheese and vegetables.

3. Crack 5 eggs into a mixing bowl and add cream. Whisk to combine and pour on top of pie.

4. Bake at 425 F for 35-40 minutes, or until top of quiche is golden and starting to crisp around the edges and a knife inserted into the middle comes out clean (no uncooked egg residue).

5. Cool before eating. Can serve with a side salad or asparagus, or a fruit bowl.

Wine notes - I paired this with a 2007 "Smoking Loon" Chardonnay from Napa Valley, CA. I think the richness of quiche needs a strong white wine, preferably with some oak. I really like the Smoking Loon Viognier and decided to try their Chardonnay. This straw coloured wine opens with a bouquet of floral and spice, which follows through on the palette along with citrus, pit fruits and a medium acidity. Although refreshing and not at all a bad choice, I was disappointed this wine did not offer the buttery notes that are so characteristic to oak-aged Chardonnay. Sandhill is still my current favourite.

Broccoli, Carrot & Walnut Pasta with Ricotta

I've often been critical of 30 minute meal cooking shows (I don't need instructions to make a meatball sub), but I think there is a lot of value in inspiring people to create delicious, nutritious meals in 30 minutes (and to Rachel Ray's credit, I was really impressed her with appearances on other cooking shows). So this is my grand attempt to challenge the 30 minute meal. What follows is a recipe you can start and finish faster than an episode of Jeopardy (I timed myself, and that included some prep work like washing and chopping), and you probably already have most of the ingredients around the kitchen. You can sub in other veggies (rocket instead of broccoli, red pepper instead of carrot), change the nuts, etc - the beauty of this is how simple it is. This recipe should make 4 decent meals, so you can make it easily one night and have lunches the next few days.

Ingredients:

- spaghetti (or other pasta)

- 2 cups broccoli, chopped into bite size pieces

- 1 carrot, chopped

- 1 lemon (or lemon juice)

- 3 tablespoons olive oil

- 3 cloves garlic, minced

- 1 shallot, diced

- ricotta cheese

- optional: parsley or other herbs

1. Boil water and cook pasta according to cooking directions.

2. While pasta is cooking, quickly toast nuts in toaster until browned.

3. To make pasta "sauce", heat olive oil in a fry pan. Add shallots and cook until aromatic, then add garlic and finish cooking. Set aside in large serving bowl.

4. Strain pasta and set aside. Heat water in pot again and add broccoli and carrots - cook until softened.

5. Add all ingredients to large serving bowl with pasta. Squeeze in desired lemon juice and add ricotta and mix. Add salt and pepper to finish (but be forewarned, the ricotta is already salty).

6. This recipe is nice when finished with fresh parsley or you can experiment with other herbs.

I paired this with a 2007 Viognier from Smoking Loon (California). Viognier is a more robust white grape, renowned for it's floral aromas. I chose this wine because it is strong enough to stand up to the vegetable and ricotta flavours in the dish, and because it's oak-aging should compliment the toasted nuts. Had this also not been one of my favourite white wines, I would be pleasantly surprised by the pit fruit aromas that follow through on the palette along with the perfume aroma, with a spicy finish. An oak-aged Chardonnay would also be a good pairing with this dish (my current favourite being Sandhill, from the trailblazing B.C. winery).

Olympics: Best of the Wurst

Welcome back - apologies for the extended absence to my one reader that commented. I was in Vancouver for the Olympics - what a crazy experience! I'd love to go into more detail, but when I started the blog I was cautioned by my most committed reader that one of the keys to having a successful blog was to stay on topic (the other was to post regularly enough that people stay interested). Since I'm skirting the line on one of those rules, you'll just have to call me if you want to know anything about my Olympics experience apart from the food.

The IOC really wants to promote the Olympics as a cultural celebration as much as an athletic celebration. As much as programs like Own the Podium dominated the games, the cultural element was very much alive through various "houses" from participating provinces and countries. These houses ranged from conventional expo pavilions to beer halls (Irish house was a bar, Germany house was a tent selling beer and sausage), museums (Northern house could easily have been a gallery in the Museum of Civilization), and musical celebrations (Quebec and Alberta hosted live concerts every day, offering regional drinks and cuisine).

Swiss house was definitely the highlight for me. We came here for lunch after women's bronze metal hockey knowing little about Switzerland aside from the alps, fondue, and chocolate, and we were pleased to discover this is exactly what Switzerland wanted to promote about it's culture! We entered Bridge's restaurant on Granville Island into an alter universe of yodellers, cheese, Ricola, and even a chocolate inukshuk! Although my cheese fondue lunch / chocolate fondue lunch was delicious, it was rather predictable (and filling!).

My father was delighted to find a healthy alternative on the menu - Wurst Kasse Salat (or "worst case salad", as he pronounced it). Any one with any Swiss or German knowledge reading this has probably picked up on why I was confused (and he was thrilled) - "wurst" is sausage and "kasse" is cheese. We watched in awe as this so-called "salad" arrived, garnished by boiled eggs and pickles. Another interesting item was the Swiss mac'n'cheese - macaroni with a swiss cheese sauce and sausage, served with apple sauce. I was advised it was unique and delicious. With our cravings subdued, we exited Swiss house, only to be handed samples of Lindtt chocolates and Ricola on the way out!

Another highlight was Sochi house, which was not much to see by day (unless you can read cyrillic, none of it was in English), but at night was converted into a Russian nightclub! Thanks to an open vodka bar, we tested different vodka brand's offerings (my favourite being the one distilled with birch leaves) while enjoying the Russian nightlife: exotic dancers, Russian hip hop champions, Eurovision reunion bands, and a traditional kossack performance.

Photos from the Olympics are posted on my facebook now if you want to check. I will be back to blogging tomorrow with a quick and delicious midweek dinner recipe.