Favourite Things: Wine

"Don't worry about calling for me. Just pop a cork loudly enough and I'll come running."

Anistatia R Miller, author of Champagne Cocktails

Oh, the day I discovered wine, I believe, is the day I really started living!
I truly believe everything gets better with a glass of full-bodied red in your hand: bad day -  better, mediocre food - better, lousy company - better ... the list goes on!
 
I would be reaching if I called myself a wine aficionado, unless you only include the enthusiastic part of the definition! But I do know a little about the fine beverage and I would like to share with you a few of my thoughts.
 
If you are like me and you prefer red wine, and you like it more on the sweeter side, I recommend you try:
1. Red Zinfandel - (not to be confused with blush/rose/white zinfandel) this is by far one of my favourite grapes. The red zins are on the sweeter side, but not too sweet. Just perfect! (and they range in price from very cheap to very expensive)

2. Shiraz - I find most shiraz's are easy to drink and most of the ones I have tried are on the sweeter, less-dry side.

3. Any blend like a GSM (grenache/shiraz/mouvedre). There are so many good blends out there right now you would be safe picking any of them. I have found these also tend to usually be on the sweeter side too. My favourite red blend I think is Beauxzeaux, it is from California and if I remember correctly it was a blend of 7 different grapes, but I haven't been able to find it in the last couple of years.
But, if you REALLY like sweeter wines I suggest you drink white wine. Try a Viognier, gewurztraminer, reisling. (Caymus Conundrum or Rosemount Estate's Traminer Reisling are both excellent choices)
If you like sparkling wine (like a champagne but much cheaper!) I recommend Prosecco , it's really bubbly and sweet but not so sweet you cringe! It's really good with a splash of pomegranate juice, or a splash of orange juice. (Martini and Rossi Prosecco is the white pictured above, it is a little drier than other Prosecco I have had, but still quite nice).
But, of course, you really just cannot beat the real thing. Champagne is to die for. Like Dom Perignon said when he first discovered Champagne "... It is like tasting the stars." I think truer words were never spoken!
Now, I would be remiss if I didn't mention Pinot Noir in this post. It is one of Alex's favourites, but for me Pinot's are hit'and'miss. I usually tend to shy away from Pinot Noir's because they are almost always on the dry side which I don't really like, and pinot noir is known for it's earthy/barnyard smell which I am not a big fan of.
That said, I have had some phenomenal Pinot's in my time! My favourite is the Pinot Noir by Belle Glos (there are a few different bottles of this ranging in price from $30'ish to a couple hundred).
When we get this wine, it is usually reserved for special occasions .... now I suggest you go back and read my post "Celebrate Everything" to see how I feel about this!

Cheers!

Sesame Crusted Salmon with Pico de Gallo

I love, love, love salmon and am always looking for new ways to cook it - I have about 7 different 'favourite' salmon recipes, so stay tuned for them to appear on here! This recipe is so easy to make and is full of flavour, so if you make it, I hope you enjoy! Tonight I used Pico de Gallo, which is basically just a fancy way to say 'salsa', I have also made it it with a mango-cucumber salsa, both are equally tasty with the salmon, just depends on what you are craving at the time! I paired the salmon with wild rice cooked in vegetable broth (the broth gives the rice a boost of flavour without adding a bunch of calories or salt) and vegetable broth-steamed fresh broccoli and cauliflower. Dee-lish!

Sesame Crusted Salmon
Two salmon fillets
1/4 cup white sesame seeds
1/4 cup black sesame seeds
1/8 tsp pepper
1 tsp garlic powder (I don't usually like to use garlic powder, I prefer the real thing, but in this recipe the powder works best)
dash salt
olive oil
     
Pico de Gallo
3 Roma tomatoes
1/4 red onion
3 green onions
1/2 cup cilantro
1 TBSP garlic paste
1 jalapeno
juice from 2 limes
salt and pepper to taste
     -prepare an hour before you are ready to eat if you have time, this just helps the flavours mix.

Mango-Cucumber Salsa
1 mango
1 medium sized cucumber
1/2 cup cilantro
1/4 red onion
1 jalapeno
juice from 2 limes
     -prepare the salsa an hour ahead of dinner if you have time, so the flavours mix together.

Prep
Preheat oven to 425F
Make either the Mango-Cucumber salsa or the Pico de Gallo, set aside.
Mix the sesame seeds, garlic powder, salt and pepper in a medium sized bowl (large enough to roll the salmon around in the seeds to coat it).
Dredge the salmon in olive oil. Separately roll each fillet in the sesame seed mixture, and place on a baking sheet.
Bake for 10 minutes or until the salmon is as done as you like it. (10 minutes for a 3/4 inch fillet is flaky all the way through.)
Top with either the Pico de Gallo or Mango-cucumber salsa.

Bon Apetit!

Lazy Lasagna

Ahh, Lasagna! An old time favourite of mine that I get serious cravings for a few times a year!

Last night I got home late (around 7 pm) and was hit with the lasagna craving, but because it was so late I didn't really have time to make a traditional lasagna, so I got creative with my ingredients and time!

The ingredients are essentially the same as what I use to make my traditional lasagna, but I cut down the cooking time significantly by pre-cooking the meat, sauce, and pasta and it tasted just as good as the original! Another way I cut down on the time was by using (whole wheat) Rotini pasta instead of lasagna noodles, you don't have to spend the extra time layering the ingredients, just toss it all in a baking dish and mix it up a little. The ridges in the Rotini cling to the meat sauce and cheese once it is cooked so you get all the yummy-ness in every mouth full.

It took me about 30-35 minutes to make this meal (the spice measurements are approximate, I just tossed in what I thought looked like the right amount for my liking).

Lazy Lasagna

4 cups whole wheat Rotini, cook 2 minutes less than package suggestions

1 bottle favourite red pasta sauce

1 pound extra lean ground beef

1 cup Ricotta

1 egg

2 TBSP Italian seasoning

1 TBSP fresh ground pepper

1 TBSP fresh garlic paste (use the small grating side of your cheese grater to make fresh garlic paste if you don't have a garlic press)

1 tsp cayenne (optional)

1 tsp red pepper flakes (optional)

1 red bell pepper

1/4 red onion

4 large fresh mushrooms

1/4 cup fresh basil

1/2 cup grated mozza or cheddar

Prep

Preheat oven to 400F.

First, cook pasta according to the package directions *less 2 minutes (because you are going to bake it for about 15 minutes you don't want to overcook the pasta).

While the pasta is cooking, fry up the ground beef with some of the cayenne, red pepper flakes, fresh garlic, and Italian seasoning (about half of the suggested amounts above).

While the beef and pasta are cooking, rinse your fresh veggies, put them into a food processor and puree.

When the beef is cooked (about 5-7 minutes) put in a strainer to get rid of the excess oils, then put back in the frying pan and add the pasta sauce, the pureed veggies, and the rest of the spices (except the Italian, save that for the Ricotta). Bring to a soft boil over medium to medium-high heat for 7-10 minutes, stirring often.

While the sauce is simmering, mix the Ricotta, egg, fresh ground pepper, and 1 TBSP of Italian seasoning in a separate small bowl.

Now, put the pasta in an oven safe dish, spread the Ricotta over top, then spread the meat sauce over the cheese, gently move the pasta around so it mixes a little with the sauce and cheese. Top with either fresh mozza or grated cheddar. Bake for 15 minutes, or until cheese on top is melted and lightly browned.

Enjoy!

Roast Chicken

There is nothing quite like a roast chicken dinner... except maybe roast turkey!
This is definitely a comfort food that Alex and I both love, and over a few years and many different recipes, I think I have perfected the chicken: crispy skin, juicy meat, and lots of savoury flavour! The prep for this meal is really quick and easy, cooking time for a normal fryer-sized chicken (about 3-4 lbs.) is 2 hours, give or take 10 minutes.

Roast Chicken
1 whole chicken, 3-4 lbs.
1/4 cup Herbs de Provence
1 heaping TBSP salt
1 tsp pepper
1/4 cup olive oil

Preheat oven to 400 degrees.

Mix the Herbs de Provence (you can get this spice mix in almost any grocery store), salt, pepper and olive oil in a small bowl, let sit for about 20-30 minutes so the herbs have a chance to moisten and release some of their flavours into the oil.
Rinse the chicken and pat dry with a paper towel. Loosen the skin from the breast and legs, and pour most of the herb mixture under the skin and rub it over the meat, be sure to save some to rub all over the outside of the chicken, this will make the skin crispy.
Put the chicken on a wire rack and in a deep roasting pan (the juices and oil will spit all over the oven if you don't), do not cover, put in the oven and set your timer for 30 minutes. After 30 minutes is up turn the heat down to 325 degrees and set your timer for 1 hour and 30 minutes. Don't take the chicken out, and try to resist the urge to open your oven, if you want to see it turn on the light, it should be browned very nicely after the first 30 minutes. The point of the first 30 minutes is to cook the chicken at a high temperature so the outside cooks quickly and seals in the juices.
Once the last 90 minutes are up, take the chicken out and use you meat thermometer to check the temp and make sure is cooked thoroughly (don't overcook it though, otherwise it will be dry).
**Let the chicken sit for 10 minutes before you cut into it, this will allow the juices to settle, making the meat tender and juicy**
Carve and enjoy!

I like to serve my roast chicken with homemade mashed potatoes and my "Everything Salad" take all the veggies you have in your fridge and make a salad with it. I also like to add random things like dill pickles, pepperocini's, and a boiled egg! I have made this salad many times and it never disappoints. Serve with 'Renee's Poppyseed Dressing', that is the best. I also recommend Ranch or Creamy Cucumber on this salad, but other than those 3, I haven't found a dressing that suits the salad so well.

Favourite Things: Cucumber Water

As I was cooking up my recipe for the Greek Gyros recipe (posted below), I had and 'a-ha' moment... Instead of tossing the strained fresh cucumber juice down the drain, why not freeze it in cubes?

I think I need to premise this 'a-ha moment' with a story...     

A few weeks ago, I indulged in a spa day... hm, maybe I should premise this too, seeing as how I am a student and can't afford spa days...

So, this past summer two of our best friends got married - let's call them J&C - and after the ceremony, they realized they had no where to live because the house they were building that was supposed to be finished a month before the wedding, well, wasn't. So, the options were to move in with her family or his, and if you ask either one of them, neither option was favourable! Can you blame them, they were newly weds!
Sometime during June, I think, we realized that, for the better part of the summer, we weren't going to be in the city and were going to need someone to watch our house, and cats at the time, so it was J&C to the rescue (or K&A depending on who is telling the story).
Anyways, the point to this is that in return for having a place to stay for a month or two, J&C gave us a gift certificate for a couple's massage at the Riverstone Spa at the Forks http://riverstonespa.ca/.


The big problem was trying to get Alex to commit to a day to go in for a massage with me and he just kept saying 'it wasn't his thing, he didn't want to go' etc. So, finally one day he said 'why don't you just book 2 for yourself, or one longer session?' That was enough for me to say, OK!!

That afternoon I booked myself in for a 'rejuvenation' day! It was phenomenal. I was there for 5 hours, during which I received a 1 hour massage and back paraffin treatment, lunch, body scrub and mud wrap, a facial and complimentary make-up application.
To this point I also have to add that I had my very first (and second) foot massage in my entire 31 years. Why, you ask? Well, just try to touch those babies and you'll understand after I kick you in the face. I have very ticklish feet (a weakness my loving husband has not missed). But, I must say it was probably one of the best parts of the day. I forgot to mention my sensitive feet to my massage therapist, so after a few jumps and jerks, she put the pressure on and took control and it felt amazing! (after 2 days I had a bit of bruising on the undersides of my feet, that is how hard she had to press until I got over the fact someone was touching my foot!)
Anyways, bragging of my spa day aside, the thing I remember most from that day was the cucumber water. I have read about it in many-a-mag but have never tried it. I am not really a big fan of lemon water, it is too bitter and doesn't quench my thirst, but cucumber water, WOW! I couldn't get enough of it.

So, when I was making the Gyros the other night, I was just about to throw away the leftover fresh lime-green cucumber juice and I had this thought, why not freeze it in little cubes for my water? Normally, I'll just cut up 4 or 5 fresh slices and toss them into my glass, but that fresh juice would be even better and a bit more concentrated.

I can't wait until summer to try out some refreshing new drink recipes with this little tid bit.
hmmm, maybe a Cucumber-Blackberry Mojito, or a Cucumber & 'Gin-ger' Martini....

Cheers!

Greek Gyros

Greek Gyros - pronounced either 'yeer-o' or 'heer-o' depending on who you ask - are one of my favourite things to make (and eat!). I got this recipe from my good friend Colleen, it is super yummy!
This meal is so full of flavour and so easy to make, I have these ingredients on hand almost all the time so I can whip it up in no time. The first couple of times I made it, I used store bought tzatziki, but then I learned how to make it from scratch and it tastes way better. If you are curious, I would say this meal is around 300-350 calories, depending on what type of yogurt you use and what type of pita.

Gyros
1 chicken breast
1-2 TBSP Greek seasoning
1-2 TBSP olive oil
red onion
green pepper
kalamata olives
feta
tomato
lettuce
whole wheat pita
homemade tzatziki

Tzatziki
1 large cucumber, peeled (optional)
1 cup Greek style yogurt
1.5 TBSP fresh garlic (paste)
1-2 tsp fresh lemon juice

Slice the chicken into long, thin strips coat with oil and Greek seasoning and bake until done.

While the chicken cooks you can make your tzatziki.
First, peel the cucumber (unless you want the peel, then skip this step) then grate it use the smallest side of your cheese grater into a mesh strainer and push out as much juice as you can (if you don't have a mesh strainer, grate it onto a large piece of cheese cloth and then fold it up and ring out the juice that way...if you don't have cheese cloth, a regular strainer will work too). Place the grated, de-juiced cucumber in a medium size bowl and add the last 3 ingredients. Mix well and set aside.

For the tzatziki, I have used both plain yogurt and Greek style yogurt and I find the Greek has so much more flavour than the regular plain (but also has more calories). Greek yogurt is more bitter/sour and has more of an acidic 'lemony' type flavour to it, I find this makes a much nicer tzatziki because those are the types of flavours you look for in a good tzatziki!

Wash and cut up the rest of your veggies and when the chicken is done, pile it all into the pita, wrap it up and enjoy! It can get a little messy, so I wrap the bottom half of mine in tinfoil to catch the drippings.
I am going to warn you, this dish is quite garlicky, so make sure to eat some minty gum afterwards!
Enjoy!