Dec 18, 2013
Delicate cuts of pan-seared veal dressed with a zesty orange sauce and served with roasted asparagus, baby potatoes, and bell peppers.
Recipe from Chef Will from the Heritage Court at the Hamilton Princess
Ingredients:
- 5 ounces Veal
- 2 tbsp Olive Oil
- 14 ounces Baby Potatoes
- 2 ounces Garlic
- ¾ cup Orange Juice
- 2 tbsp Butter
- 6 ounces Asparagus
- 6 ounces Assorted Bell Peppers
- Parsley
- Salt and Pepper to taste
Directions:
- In a small pot add orange juice with butter, bring to a boil and reduce to a light syrupy consistency. Add a little salt and pepper. Wash and dry the baby potatoes, slice in half. Place in a mixing bowl, add salt, pepper, chopped parsley, garlic and olive oil. Mix together and place in a pan in 350 degrees oven for 15 – 20 minutes. Remove and keep warm. Wash the asparagus and bell peppers. Cut into small bite pieces on a bias. Drizzle with olive oil and add salt and pepper, place in the oven for 10 minutes until cooked.
- Pat the veal dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium – high heat until just smoking. Cook the veal until golden brown, about 1 minute each side. Remove veal from the pan, transfer to a plate and pour cooking liquid over. Serve with the roasted potatoes and the mixed vegetables.
Gosling’s Wine of The Week
WOLF BLASS YELLOW LABEL SPARKLING BRUT N/V
Wolf Blass Yellow Label Sparkling Brut is Gosling’s choice this week for Chef Will’s wonderful recipe.
This wine from south Australia has crisp apple flavours and soft acidity. The bouquet is a complex balance of fresh berry fruit characters, while the palate shows a harmonious balance of delicate fruit and soft mousse. The wine has a clean finish.
The retail price is $17.00 and is available at Lindo’s and Gosling’s stores.
Dec 6, 2013
Deliciously sweet, yet slightly tart, Very Berry Cranberry Cookie Bars are easy to make and make a colourful addition to any cookie jar.
Ingredients:
- 1/4 cup canola oil
- 2 Tablespoons butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 cups all purpose flour
- 1/8 tsp baking soda
- 1 1/2 cups cranberries (fresh or frozen, don’t thaw them)
- 2 teaspoons coarse sugar
Note: cranberries can be substituted
with blueberries, raspberries, or
blackberries
Directions:
- Preheat oven to 350ºF and spray a 9×13-inch pan with nonstick spray.
- In a large bowl, cream together canola oil, butter and sugar. Add eggs and vanilla and beat well.
- Add the flour and baking soda and stir just until the batter comes together.
- Spread 2/3 of the batter in the bottom of the pan. Sprinkle with berries, then drop the remaining dough in spoonfuls over the fruit. Don’t worry about covering the whole top – it will spread as it bakes, filling in all the gaps.
- Sprinkle the top of the cookie batter evenly with coarse sugar.
- Bake for 30-35 minutes, until golden and springy to the touch.
Dec 6, 2013
Brussel sprouts are one of the most popular side dish vegetables traditionally served at the holiday table. This recipe also makes good use of another seasonal favourite – chestnuts!
Prep. time: 10 min Total Time: 35 min Serves: 12
Ingredients
2 tablespoons olive oil
6 slice bacon, coarsely chopped
2 pound Brussels sprouts, halved lengthwise
1 teaspoon salt
1 1/2 pound fresh chestnuts, roasted and peeled; or 3½ cups store-bought roasted chestnuts
2 tablespoon cold unsalted butter
If you prefer to use fresh chestnuts and are unfamiliar with cooking method, see our Roasting Chestnuts post for instructions on how to cook and peel fresh chestnuts.
Directions
- In a large skillet, heat oil over medium-low heat. Cook bacon until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate to absorb excess grease. Set aside.
- Add Brussels sprouts to same skillet and cook, tossing frequently, until lightly browned – about 5 minutes. Add salt and 1 cup water; cover and simmer until sprouts are almost tender, about 8 minutes.
- Add chestnuts and cook, uncovered for approx. 5 minutes or until sprouts are crisp tender. Remove from heat and toss in butter until sprouts are coated and creamy. Sprinkle reserved bacon over top.
Nov 27, 2013
Recipe from Chef Renato, the Mid-Ocean Club
A flavourful salad comprised of fennel, arugula, watercress, red onion, buttery Boston lettuce leaves, and omelet shreds is dressed with a tangy horseradish, citrus and Dijon mustard dressing and topped with succulent pan-seared scallops.
Serves:6 Enjoy as an appetizer or a light dinner.
Ingredients:
1 small red onion, finely sliced
1 fennel bulb finely sliced
A large handful of arugula, washed and dried
A large handful of watercress, washed and dried
1 small heart of Boston lettuce leaves, separated washed and dried
Olive oil
12 large fresh scallops, cleaned
Lighthouse Raspberry Walnut Dressing
For the omelet:
3 egg whites
Pinch of salt
Pinch of sugar
1 teaspoon olive oil
(For cooking demonstration I used, Lighthouse Raspberry Walnut Dressing or you may make your own – see recipe below)
For the dressing:
4 Tbsp. lemon juice
4 Tbsp. orange juice
1 teaspoon horseradish cream
1 teaspoon honey Dijon mustard
Salt & white pepper
Directions:
Whisk all the dressing ingredients together in a small bowl and set aside.
To make the omelet: whisk together the egg whites, salt, sugar and olive oil.
Heat a little vegetable oil in a non-stick frying pan. Pour in half the omelet mixture. Cook briefly on one side until it is set. Repeat with the remaining mixture, then roll up and slice finely to make narrow shreds. Combine the omelet with the onion, fennel and salad leaves.
Heat a heavy–bottomed skillet until searing hot, add the olive oil and the scallops and sear very briefly on both sides.
Toss the salad with the dressing. Pile the salad onto individual plates with the scallops on top and serve warm.
Gosling’s Wine of the Week
MATANZAS CREEK SONOMA COUNTY SAUVIGNON BLANC 2011
Matanzas Creek Sonoma County Sauvignon Blanc 2011 comes from the vineyards in Knights Valley, on the border of Sonoma and Napa counties in Northern California, and is the perfect pairing Gosling’s have made for Chef Renato’s recipe.
This medium bodied wine has a fresh bouquet of lime, bright pink grapefruit, lemon thyme and notes of green melon, pear and papaya.
The retail price is $26.75 and is available at Lindo’s and Gosling’s stores.
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 26th, 2013
Nov 19, 2013
Basic or luxuriously grand, an antipasto platter is a great appetizer or entree choice for either casual or formal entertaining.
Originating in Italy, antipasto means “before the meal” and is typically served as a first course appetizer as part of a formal dinner. Although the contents of an antipasto plate vary throughout different regions in Italy, traditionally most include pickled and marinated vegetables, mushrooms, cured meats, olives, artichoke hearts, pepperoncini, various cheeses, anchovies and other seafood.
Antipasto plates can be as simple or as extravagant as you desire. For those looking for something more gourmet for the palate, antipasto plates may include goat’s cheese, baked brie, fresh figs, nuts and dried fruit, roasted peppers, grilled eggplant, smoked salmon, shrimp, stuffed olives, tapenade, paté, prosciutto wrapped asparagus, and various chutneys.
With such variety of offerings, antipasti is the perfect crowd pleaser and a busy host’s dream. Requiring minimal preparation, antipasto platters can be assembled easily and quickly. Simply arrange the ingredients artfully on a suitable platter and it’s ready to serve.
When planning an antipasto platter try to remember to balance flavours. While you want an interesting and colourful plate, don’t get carried away with too many ingredients. The key to a great antipasto platter is simplicity. Here are a few combinations that work well:
- Stilton and brie cheese, walnuts, dried and fresh figs, dried apricots and dates, fresh red grapes and sweet cherry tomatoes served with breadsticks.
- Thinly sliced Genoa salami and prosciutto, marinated mushrooms, mozzarella and tomato skewers with a pesto sauce for dipping, jarred roasted red peppers served with a variety of crackers.
- Thinly sliced salami, prosciutto and soppressata paired with cubed pecorino and provolone cheese, herbed bocconcini, mixed olives (kalamata, picholine, niçoise), roasted peppers, marinated artichoke hearts and pepperoncini. Serve with breadsticks and crackers.
- Prosciutto served with chunks of honeydew melon and small bite-size mozzarella balls.
- Sliced smoked salmon topped with thinly sliced red onions. Serve with marinated artichoke hearts, bocconcini mozzarella, capers, mixed olives and grilled bagel slices.
Nov 13, 2013
Recipe from Chef Michael – The Mid Ocean Club
Fresh mozzarella cheese rolled around prosciutto, arugula and sun-dried tomatoes. Served with tomato brûlée.
Ingredients:
- 1500 grams of mozzarella curd
- 7 litres of water
- 50 grams salt
- 1 sachet of basil
- 1 tomato
- arugula
- sugar
- Guanciale or prosciutto
- sun dried tomatoes
Directions:
- Add salt and basil to the water and bring up to 160°F. Add the mozzarella curd and stretch the curd until there are no lumps and it is pliable. Place the curd on a cutting board and layer the Guanciale or prosciutto, arugula, sun dried tomatoes and roll into a log. Wrap a cheesecloth around it and let it rest.
- For the tomato brûlée, peel a tomato and cut it in half, dust the top with sugar and caramelize with a blow torch.
- Garnish with aged balsamic, sea salt, olive oil and arugula.
Gosling’s Wine of the Week
LUNETTA PROSECCO N/V
Lunetta Prosecco N/V is the wine Gosling’s have chosen this week to accompany Chef Michael’s recipe.
This Italian wine is a deliciously light and fruity Prosecco with hints of apple and peach on the nose. It has a fresh, softly sparkling palate with characters of soft ripe stone fruits. The wine is best served chilled.
The retail price is $17.25 and is available at Lindo’s and Gosling’s stores
Seasoned to Taste – Hosted by Chef Peter Jovetic
An exclusive presentation of Lindo’s Group of Companies
As broadcast on VSB TV11 on November 12th, 2013
