Monthly Archives: August 2010

Showing 1 to 6 of 17 posts

A Grate Chef

By Christine on August 31, 2010 Add a comment

Nova Scotia’s Chef Michael Howell (Tempest Restaurant) is officially the Big Cheese.

On August 24, 2010, Dairy Farmers of Canada named Howell’s Panini Toscano Canada’s “gratest” grilled cheese sandwich. The Grate Canadian Grilled Cheese Cook-Off, saw top chefs from across Canada put their spin on this classic Canadian favourite.

“Canadians are sure to be inspired by these incredible grilled cheese creations,” said Chef Michael Howell. “This wonderful Cook–Off and my fellow chefs have all shown us that making a winning grilled cheese sandwich is simple – all you need is bread, your favourite Canadian cheese and some imagination.”

His Panini Toscano combined the flavours of figs, prosciutto, arugula, and Canadian Gouda cheese from Fox Hill Cheese House. For the recipe, click here.


Panini Toscano – Canada’s Gratest Grilled Cheese

By Christine on Add a comment

Dairy Farmers of Canada named Chef Michael Howell’s Panini Toscano Canada’s “gratest” grilled cheese.

Grilled cheese:
1 fresh ciabatta bun, about 5” (12 cm) square
1 tbsp (15 ml) lemon aioli
1 ripe fig cut into 4-5 slices
2 slices of Parma prosciutto thinly shaved
2 slices 1 oz (30g) each Fox Hill or other Canadian Havarti, 1/8” (2 mm) thick
1 oz (30g) fresh baby arugula
½ roasted red pepper, peeled & cut into ¾” (2 cm) slices
1 tbsp (15 ml) balsamic vinaigrette

Lemon aioli:
¼ cup (60 ml) prepared olive oil mayonnaise
Juice and zest from ½ a lemon
1 clove garlic

Balsamic vinaigrette:
1 tsp (5 ml) balsamic vinegar
Pinch of salt and pepper
½ tsp (2 ml) Dijon mustard
Pinch of sugar
Juice of ½ lemon
¼ cup (60 ml) extra virgin olive oil

Instructions

1. Mix aioli ingredients together and let flavours mingle for ½ an hour.
2. Split fresh ciabatta in ½ and brush both sides liberally with lemon aioli.
3. Layer 1 slice of Havarti on bottom bun, then top with sliced figs, prosciutto, couple sprigs of arugula and finish with other slice of cheese.
4. Top with other side of bun, place in preheated panini press and grill until cheese is melting and bread is lightly marked.
5. If using a grill or barbecue, place a weight on top of sandwich and flip halfway through cooking.
6. While sandwich is grilling, make vinaigrette by combining first five ingredients in small bowl. Slowly whisk in oil until incorporated.
7. In other small bowl, dress arugula with 1 tbsp of vinaigrette and place on a plate.
8. Toss two slices of red pepper in same bowl to dress lightly and place on top of salad.
9. When sandwich is ready, remove from press and split in ½ diagonally.
10. Place around salad and serve immediately


“Tasting Duel” at White Point

By Christine on August 30, 2010 Add a comment

Tuesday August 31
It’s the last Tasting Tuesday of the summer and it’ll be amazing. All summer sommelier Dan Tanner, mixologist Sid Fraser and executive chef Alan Crosby have been treating guests to tastings. On this last edition of Tasting Tuesdays of the summer – it will be a Tasting Duel! Chef will prepare three dishes. Dan and Sid will have 10 minutes to learn about the dish and pull their pairing choices from the bar inventory. Then – they’ll serve up their pairing to guests who will be the judge! It’ll be an exciting, savoury tasting for sure – it’s complimentary with your overnight stay – pair it with our two night summer special on Monday/Tuesday night – only $249.95 plus tax!

For more info: www.whitepoint.com


An evening with a conscience.

By Christine on August 27, 2010 Add a comment

Local Food Global Perspectives

Monday, September 20, 2010

Robert Kenner

Robert Kenner, producer and director of the hit documentary Food, Inc., is the keynote speaker for Local Food, Global Perspectives – an Atlantic Canada Lobster Dinner during the World Culinary Tourism Summit on September 20, 2010. And you are invited to attend.

This is your opportunity to not only enjoy an incredible, locally-sourced dinner, but to be inspired by one of the world’s foremost authorities on the importance of local food.

Your unforgettable meal begins with a first course “Local Culinary Journey” where you will sample your way through Nova Scotia. Before your main course of Atlantic Canada lobster, enjoy some food for thought, as Kenner speaks about the high cost of cheap, mass-produced food and its effect on our environment, health, economy and workers’ rights. It’s sure to be an inspiring and thought-provoking reminder of the importance of supporting our local food providers. For dessert, enjoy the decadent Salon du Chocolat, including chocolate sampling and an 18th century chocolate demonstration, compliments of the Fortress of Louisbourg.

Tickets

Local Food, Global Perspectives is an Atlantic Canada lobster dinner hosted by Taste of Nova Scotia on Monday, September 20, 2010 at the World Trade and Convention Centre. Tickets, $125/person are available at www.ticketatlantic.ca.


FID Cakes & Beet Quickle

By Doug on August 26, 2010 Add a comment

Fid-Cakes & Beet Quickle

Fid Cakes

14 oz (400 g) salt cod
1.75 pound (800 g) cooked baked potato (no skins)
1 tsp (5 ml) garlic (purée)
5 turns of a pepper mill
1/3 cup (75 ml) olive oil
1 pound (500 g) Panko bread crumbs
2 cups (500 ml) egg whites
2 cups (500 g) all-purpose flour

Soak the salt cod overnight in cold water in the refrigerator. Remove the salt cod from the water and put into a pot with cold water. Bring the cod to the boil for a few minutes and drain the water. Make sure to remove all bones from the cod. Mix the cooked potato and the cooked cod together with a hand-held mixer. While mixing, add the olive oil to make a relatively workable consistency. (Not too loose.) Add pepper and garlic. Form small rounds that are ¾ inch (2 cm) high and 1½ inches (4 cm) in diameter. Lightly dust the cakes with flour, dip into the egg whites and then the bread crumbs. Fry in clarified butter to obtain slight coloration on each side and roast in the oven for 4 minutes at 475°F (245°C).

Beet Quickle

2 beets boiled, peeled and diced into small dice
2 tsp (10 ml) rice vinegar
1 tsp (5 ml) sugar
20 leaves of fresh cilantro

Mix the beets, vinegar and sugar together. Mix approximately 2 oz (60 g) of the beet mixture with some fresh cilantro leaves and mold on a plate. Place the Fid cakes as seen in the photo and garnish.

Recipe provided by:

Chef Dennis Johnston
FID Resto, Halifax


Celebrating the Fall in Style

By Christine on August 19, 2010 Add a comment

The Nova Scotia Fall Wine Festival is just around the corner and there are some great ways to enjoy the festival and stretch the summer fun even longer!

The Perfect Pairings Progressive Dinner and Nova Scotia Wine Tour is back for a third time for one date only on September 18th. Go North Tours presents an educational evening of pairing Nova Scotia food and wine while enjoying a private winery tour and a sumptuous three course meal at three wineries in the Annapolis Valley.

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