The Greatest Cranberry Sauce EVER!!!!!!!!!!!

Hello All,
So chatting with a few clients some of whom are using Kitchen Inspired to prepare their Christmas Dinner, and a few that have asked for pointers and tips/tricks for doing it themselves. Whether catered or done yourself there is nothing like a proper Christmas meal done from SCRATCH, that means no pre stuffed butterball, no jarred cranberry sauce, or powdered gravy. Nothing beats a pre brined turkey, pan drippings used for gravy, perfectly whipped potatoes or perhaps a potato gratin with pounds of swiss emental, a stuffing done with corn bread mmmmmmmm, getting hungry just thinking about it. With the holidays fast approaching I thought I would share with you a recipe I found online a while back on an amazing cranberry sauce. Cannot take credit for it, but oh man is it ever good. I will go on record and say for me this is the best cranberry sauce I have ever had.

With nothing more to say other than enjoy, here it is:

Spicy Cranberry Sauce with Pinot Noir Recipe
Ingredients

• 1 tablespoon vegetable oil
• 2 cups fresh or frozen cranberries (about 8 ounces)
• 1 tablespoon minced fresh ginger
• 2 cups Pinot Noir or other dry red wine
• 1 cup sugar
• 3 tablespoons chopped crystallized ginger
• 1/2 teaspoon each of tumeric powder and cumin powder
• Large pinch of Chinese five-spice powder

Method
1 Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.

2 Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
3 Add crystallized ginger, cumin, tumeric and five-spice powder.

Serve sauce cold or warm. Makes 2 1/2 cups.

Sambuca Shrimp

Hey All,

As the holiday season is approaching, have had many many many many many requests for ideas on apps to make for guests. Something different is what is always asked, something they are not used to. These days it is getting harder and harder to find things people have never heard of, but cooking something properly is an item that may elude your guests, so I always recommend keeping it simple but doing it well. Case in point the recipe listed below is a simple Sambuca Shrimp, the difference is making the sauce using the best ingredients, finding the best quality of shrimp possible, and giving it just the right amount of kick to help warm your guests from the cold.

Hope you all enjoy!


4 tbs olive oil
1 medium onion diced
3 cloves of garlic cloves, minced
1tsp dried basil
pepper flakes to taste
salt and pepper to taste
2 cans San Marizano Tomatoes (only use the real kind stamped from San Marizano region) if trouble finding, email me and I will tell you where to look for them
10 leaves of Basil thinly sliced

1lb peeled deveined raw shrimp (not from grocery store, in Ottawa go to Whalesbone Oyster Sustainable Fish market...get best quality you can find and the freshest)

4 ounces of Sambucca

3 tbs fresh parsley, minced

Preparation:

In large deep skillet, heat oil over medium heat; cook onion, 2 cloves of garlic, dried basil, salt, pepper and hot pepper flakes, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until sauce is thickened enough to mound on spoon finish with fresh basil
To a pan add 1tbs butter and a bit of olive oil to stop it from burning over medium heat. Once butter begins to bubble, add last clove of minced garlic and add shrimp to pan, after one minute add sambuca to pan and flambe, wait one minute for the alcohol to burn off and then add your tomato sauce (about 2 to 3 ladels) to the pan. Cook just until shrimp begin to turn pink, about 1 minute more. Remove from heat; cover and let stand until shrimp are pink. Sprinkle with parsley and serve with good crusty bread

Holy Crap Cereal from Dragon's Den

For anyone watching Dragon's Den on CBC this past Wednesday, you may have seen a husband and wife present what they called the healthiest thing you will put into your body, a cereal so amazing that once eaten you too will say Holy Crap that is the best breakfast cereal I have ever tasted.

I had received a couple of emails this morning asking if I have had the chance to taste this yet. It is advertised as being Vegan, Wheat Free, Gluten Free, Lactose Free, and 100% natural and raw. The Dragon's did enjoy what they tasted and Jim Treliving of Boston Pizza fame said he wanted to deal and gave Holy Crap exactly the investment they were looking for. As of a few minutes ago, I too have purchased this from their website. I am going to be doing a review of this cereal as soon as I get it and will post my thoughts hopefully within the next week or so on how it turned out.

Here is a link to their website for those that don't want to wait for the review. Enjoy

Holy Crap, The Worlds Best Breakfast Cereal

Cheese Please

Sorry to all for the lack of posts lately, things have been quite hectic with catering and October and November brought with it a number of family and community events.

Today I received an email from Kim, who asked about the etiquette and method of having a cheese plate as the main event for a small dinner party. For those not well versed in cheese, now is the time to step away from the marble and kraft mozzarella that have plagued your fridge and learn about the textures and flavors of cheeses from around the world.

First thing to do is find a proper place to purchase your cheese, and that rarely means your superstore grocery store where the cheese is next to the diapers which is next to the linens which is next to the carrots. In Ottawa there are a few places to visit: Farm Boy, La Bottega, The Farmers Market, The House of Cheese (in the market) and Serious Cheese (on Bank St.). These are places that carry a variety of cheese with experts well versed in the language of cheese. If you are a novice in the cheese department, I highly recommend Serious Cheese on Bank Street. Just walk in there, ask someone to introduce you to some different types of cheese and let them do their work. They will take the time to explain the cheese, its region and the tastes, everything from salty to creamy and nutty. Once you become familar with a few cheeses, and are ready to build your first cheese plate for either an appetizer or as your main meal, ensure you do not choose too many, the general recommendation is 4 to 6 cheeses. Three ounces per person if it’s an appetizer, 6 ounces per person if it’s the main event and choose cheeses with a variety of milks, regions, and textures. For example:

• A medium-aged Manchego (Spain, semifirm, sheep)
• Redwood Hill Bucheret (California, semisoft, goat)
• Prima Donna (Netherlands, hard, cow)
• Gorgonzola dolce (Italy, soft, cow)
• Mimolette (semi-hard – cow – France)
• Le 1608 (semi soft – unpasteurized cow - Quebec)

When plating your cheeses, if you do not have a cheese board, a simple wooden cutting board works just fine, and try to arrange your cheeses from mildest to strongest in terms of of flavor so that when you introduce your cheeses to your guests they can start there sampling in an organized fashion and get a taste of everything before moving around to their favorites.

A proper cheese knife will help with the cutting and if you can get your hands on small cheese knives for each of your guests so much the better, but if this is your first time and  you do not have a cheese slicer, use a fillet knife which can actually work very nicely for your cheeses

Lastly, what to serve with your cheeses. Stick to plain simple baguettes, water crackers nothing with too much flavor like a sourdough or garlic crackers as they can drown out the taste of cheese. Next to add to your cheeses are accompaniments such as apples, pears, figs, dates, grapes and berries. Stay away from citrus, which is too acidic and will overwhelm your cheeses. Try chutneys, fruit pastes, jams, and honey.

As you progress with your cheese plates, you can change it up from a variety of cheeses from different regions to sticking to cheeses from one region and changing the accompaniments. For example doing a cheese plate from Italy, and have a gorgonzola, ricotta salata, bel paise and real parmigiano reggiano and pair with that some honey or dates, or even have some antipasto with it like marrinated artichokes or spicy marrinated eggplant. FYI, when I wrote real parmigian in that last sentence I meant the real stuff, if you use the kraft simulated stuff hang your head in shame, I have no clue what that crap is, but it isnt parm no  matter what the label says. Real parm is stamped with a date, has a rind and you must shred it, it is a hard salty cheese that is amazing, that pre shredded simulated cheese you can also find at pizzerias is a disgrace.

Oh before I forget, what drinks go well with cheeses? Well you can't go wrong with having some different wines both red and white, as well as dessert or fortifed wines such as sherry to go with your cheeses. The best way is to discuss this when purchasing your cheeses with the cheese monger. Also ensure that you have on hand a few bottles of sparkling or still water on hand for guests to get the flavor of the last cheese out of their mouth before hitting the next cheese.

Happy Cheeses Everyone

Perfect Scrambled Eggs

Recently saw a video of Gordon Ramsay where he discusses the perfect scrambled eggs breakfast. It is a technique and method used by many chefs today, and truly does make an excellent scrambled egg. Keep in mind the recipe does not allow the eggs to get hard and rubbery, if that is your thing then cook them as much as you like, but please don't share it with others. Sorry to sound like a snob, actually not sorry; rubbery eggs are disgusting, soft moist scrambled eggs are sublime.  Also adding chives is not your only option, as in the video, try adding oregano or feta cheese to them. Perhaps even trying to add some chinese five spice powder and grated ginger. But before trying different ways, ensure that you have perfected the art of making moist, buttery scrambled eggs.

If all you have ever known about scrambled eggs was the rubbery semi hard/hard kind then you are in for a treat, and if you don't like it then well sucks to be you lol.

Interesting fact about scrambled eggs, James Bond creator Ian Fleming's favorite food was scrambled eggs and he also made his famous characted love them as well and prefer them fairly the way as described in the video below.

Chiffonade

Was recently at a cooking demonstration, where one of the guests asked what a chiffonade was. As soon as she asked, almost everyone else nodded and was also wondering as they had heard the term before. I quickly explained the cutting process for a chiffonade and many knew it once they saw it, or have done it often but just did not know the official term for it. So for any others out there curious here is the definition along with a pic depicting it

The French term "Chiffinade" means "made of rags". In cooking, it is a technique for slicing herbs and leafy vegetables into long thin strips.

To chiffonade something, stack and roll a small pile of leaves and then slice or snip them into thin ribbons.

See pic below.

An Updated Banana's Fosters from Fine Cooking

Recently got the new issue of Fine Cooking Magazine, which I highly recommend subscribing to.
They have an updated version and classic version section for particular recipes. This month they did one of my favs, Banana's Fosters!!!!!! Here is the updated version below, FYI, I already tried it and words cannot describe how good it is. Enjoy!

For the chocolate crust

• 7-7/8 oz. (1-3/4 cups) unbleached all-purpose flour
• 1 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder
• 6 oz. (3/4 cup) cold unsalted butter, diced
• 1-3/4 oz. (6 Tbs.) confectioners’ sugar
• 1 large egg

For the pastry cream

• 2 cups whole milk
• 6 large egg yolks
• 3/4 cup granulated sugar
• 1-3/4 oz. (5 Tbs.) cornstarch
• 2 tsp. dark rum
• 1 vanilla bean, split and seeds scraped out
• 1/2 oz. (1 Tbs.) unsalted butter, softened

For the chocolate sauce

• 1/2 lb. extra-bitter chocolate (67% to 72% cacao), preferably Valrhona, coarsely chopped
• 1/4 cup heavy cream
• 1/4 cup whole milk
• 2 Tbs. light corn syrup
• 1 oz. (2 Tbs.) unsalted butter

For the whipped cream

• 1 cup heavy cream
• 1 Tbs. confectioners’ sugar
• 1/2 tsp. pure vanilla extract

For assembly

• 4 to 6 large ripe bananas (7 to 8 oz. each)
• 10 tsp. turbinado sugar
• Dutch-processed cocoa powder
• Mint leaves (optional)
• Rum-raisin ice cream, preferably Häagen-Dazs

Make the chocolate dough

 

Sift the flour and cocoa powder into a medium bowl.

 

In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on medium-low speed until incorporated.

 

Scrape the dough onto plastic wrap, shape into a flat square, and wrap well. Refrigerate the dough for at least 4 hours or overnight.

 

Make the pastry cream

 

In a medium saucepan, heat the milk over medium-high heat until small bubbles form around the edges, about 3 minutes. Remove from the heat. In a medium bowl, whisk the yolks, sugar, cornstarch, rum, and vanilla seeds. Slowly whisk in the milk. Pour the mixture back into the pan and stir well. On medium heat, whisk until it boils and becomes thick and shiny, 3 to 4 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the butter and mix on medium speed until smooth, about 1 minute. Pass the cream through a fine sieve into a shallow bowl. Transfer to a disposable pastry bag. Squeeze it down to the tip and refrigerate until ready to use. (The pastry cream can be made up to 1 day ahead.)

 

Make the chocolate sauce

 

Put the chocolate in a medium heatproof bowl. In a medium saucepan, heat the heavy cream, milk, corn syrup, and butter over medium heat. When steaming hot, pour the cream mixture over the chocolate and let sit for 5 minutes. Whisk until smooth. Set aside.

 

Bake the crusts

 

Position a rack in the center of the oven and heat the oven to 350°F.

 

Between two large sheets of parchment, roll the dough out into a 1/4-inch-thick rectangle that’s about 13-1/2x10 inches. Slide it onto a rimmed baking sheet and freeze. Once the dough is firm, after about 30 minutes, trim to 12-1/2x9 inches and then cut it into ten 2-1/2x4-1/2-inch rectangles. Arrange on a rimmed baking sheet and bake until set and dry, 10 to 15 minutes, rotating the pan after 5 minutes. Cool completely on the baking sheet on a rack.

 

Whip the cream

 

In a stand mixer fitted with the whisk attachment, beat the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar and continue to beat until soft peaks form, about 1 minute. Add the vanilla and switch to a hand whisk, whipping until the cream forms stiff peaks.

 

Assemble the tarts

 

In a small saucepan, gently warm the chocolate sauce over low heat.

 

Cut a 1/2-inch hole at the tip of the bag of pastry cream. Pipe the cream in a zigzag pattern across each tart crust to cover completely.

 

Peel and cut the bananas into 2-1/2-inch lengths, then slice them lengthwise 1/8 inch thick. Shingle the bananas across the pastry cream. Sprinkle each tart with 1 tsp. turbinado sugar. Pass the flame of a small kitchen torch over the bananas until the sugar bubbles and caramelizes. Let cool briefly.

 

Transfer the whipped cream to another pastry bag, fitted with a star tip, and pipe a string of 1/2-inch rosettes down one long side of each tart over the bananas. Dust with cocoa powder. Garnish with mint leaves (if using).

 

Serve the tarts with a scoop of ice cream on the side. Pour the warm chocolate sauce over the tart at the table.

 

nutrition information (per serving):

 

Calories (kcal): 750; Fat (g): 45; Fat Calories (kcal): 400; Saturated Fat (g): 27; Protein (g): 10; Monounsaturated Fat (g): 8; Carbohydrates (g): 78; Polyunsaturated Fat (g): 1.5; Sodium (mg): 75; Cholesterol (mg): 260; Fiber (g): 4; photo: Scott Phillips

 

From Fine Cooking 106, pp. 87