Seared Scallops with Fennel and Leeks on Saffron Rice

I love scallops. Sweet, delicious scallops.....Have I mentioned that before. Probably. Just me finding another way to eat them. This one is a little heartier and the saffron really works with any kind of seafood. I like to serve this with a bit of hearty bread with garlic butter. Serves 2.

What you need:

2 servings of rice, any kind cooked according to package directions with a pinch of saffron added to the cooking water

1 leek, cut in half white and light green parts only

1 Fennel Bulb, leafy green parts removed and sliced thinly (Save some of the frilly fronds)

1 clove of garlic

Splash of dry white wine (Like Chenin blanc or Sauvignon Blanc)

6 Jumbo Scallops cut in half lengthwise

salt and pepper

COOK your rice according the the directions. Make two servings. Add a pinch of saffron to the water as well as a bit of butter and a tsp or so of salt if the directions don't say to.

HEAT a large frying pan on medium heat and add a knob of butter. When it starts to foam add your leeks and fennel. cook down until they are soft and starting to caramelize just a bit. add the garlic and cook one minute more. 

ADD a splash of white wine and scrape up the bits stuck to the pan and completely cook down so no liquid remains. It wont take very long. Add some salt to taste.

ADD a knob of butter to another frying pan and heat to medium-high. Season your scallops with salt and pepper on both sides. When the butter is melted and the pan is hot add the scallops. They don't take too long. About three minutes or less depending on how big they are. flip them over half way through to sear both sides nicely. Just don't overcook them.

DIVIDE rice between two shallow bowls or plates and then top each with the leeks, fennel then with 6 scallops. Garnish with fennel fronds.

Beet and Mint Salad

This recipe comes courtesy of Chef Jan Dobbener from the Sensory Tasting at Quails' Gate winery where I work. It is more of a food and wine pairing focused menu on the terrace with the most beautiful view.

So this recipe is for all the beet lovers out there. It's so earthy and complex. Sweet, salty, earthy, crunchy, tender.... Definitely not your everyday salad and with a bit of prep pretty easy to put together. 

When asking Jan how to make the smoked dressing for this salad he said "well just use your smoker" ok. Like we all have a smoker at home. Haha. "What do you mean you don'thave a smoker?" So my work associate suggested the liquid smoke and it works great! You should be able to find it at the grocery store.

Serves 3-4 people

What you need: 

8 med sized beets

Apple cider or sherry vinegar

1/4 cup of mayo

A couple Tbsp of liquid smoke or to taste (it can be pretty strong) 

Lemon juice

A small bunch of fresh mint

A package of prosciutto or about 8 thin slices. 

Truffle oil

Crispy five spice rice. (recipe will follow)

FIRST to cook the beets. Just wash them and throw them in a big pot. No peeling yet. Fill the pot with water to cover the beets and then add 10% vinegar to the water. So your cooking liquid should be 90% water and 10% vinegar. Add a good  tbsp of salt to the water as well and boil until your beets are tender. Sometimes it take 45 minutes to an hour depending on the size of your beets so keep checking them. 

ONCE they're done cool them down in some cold water and use a dry clean kitchen towel to peel them. The skins will easily rub off. 

CUT the beets into 1' wedges and put into a bowl. 

FOR the dressing just mix your mayo with a bit of salt and pepper and a squeeze of fresh lemon juice. Add the liquid smoke and taste to see if you want it a bit smokier or not. Your taste. Mix the dressing into your beets.

CHOP up a small bunch of mint leaves very roughly and keep a few small ones whole for garnish. Mix the chopped mint in to taste as well. Saving the whole leaves for garnishing plates. 

For plating add a big spoonful of beets to a shallow bowl and  gently fold two prosciutto pieces on top of the beets. Garnish with the mint leaves and drizzle a little bit of truffle oil on top. Don't overdo the truffle oil! 

THE crispy rice is wild rice that has been cooked and then fried to make it crispy then tossed in a bit of Chinese five spice. This is an optional garnish but it definitely adds a nice textural component to the dish. You could also try pumpkin seeds or other nuts for a crunchy component. 

Okanagan wine touring day 3! (80 wines, 19 wineries)

So it was a boring, rainy Friday afternoon. What to do?? What else would I do...... So we figured we would do the Lakeshore Wine Route, Which consists of Tantalus Vineyards, St. Hubertus, CedarCreek, and Summerhill Pyramid. Then a couple of the "Fab Five" after that. The View and House of Rose. I wish I would of took some pictures but the though skipped my mind. Next time! I'm sure I will be back soon.

Tantalus was our first stop. We really liked the Riesling. It was really crisp and had a great flavour. They have a beautiful tasting room with a huge wall of windows overlooking the lake and vineyard. Worth a visit just for that.

Summerhill Pyramid was next. They had the first sparkling wine that I have tried so far. It won an award of some kind I don't remember now but they do make it the traditional Champagne way. I can see why it won though it was delicious! We also tried their Cabernet Sauvignon and their Baco Noir. Both had this strange Petrol taste that I've never experienced before, which is always fun to me even if I didn't particularly love them. It also shows you how important "Terroir" is when it comes to wine making. Where the grapes are grown makes a huge impact on the final wine. Even if it's the same grape variety in the same valley. Their Ehrenfelser, which is a German varietal white, was more on the sweet side compared to CedarCreeks. It didn't seem to have enough acidity to be very refreshing but that's just me. I also don't get the pyramid thing? I don't get what the point of it is. They did have a really nice view as well here though.

CedarCreek had some of the best wines of the day for sure. I really loved how much more balanced and fruitier their reds were compared to others of the day. Really liked their Syrah.

St. Hubertus was the last one for this area. They had the greatest Rose I've had so far. Really interesting strawberry jam on the nose and cranberry on the palate. So good!

So after these we took a scenic trip through South East Kelowna. Winding roads and Fruit trees all along the way. It was really nice. Most of the wineries we came across here were closed though :( with the exception of The View Winery. Their tasting room is in a old fruit packing house with the tin siding and red trim. Very industrial looking and really cool. We tried all their wines here plus a dry cider and a very interesting cherry fortified wine which i really didn't like but to each their own. The dry cider was awesome though and I can see myself sitting at the beach one day with a six pack of them if the sun ever decides to shine on me again soon. Anyway the wines were pretty delicious too. They had a Pinotage (The first so far) which was really good.

Last stop was House of Rose. Their wines were so different from the rest. All very fruit forward compared to others. They also have an icewine and rose blend which was really awesome for a fraction of the cost of icewine. Their wine shop was super cute too. There are a few more wineries around here I want to try some other time when they are open so I might come back to this one and pick some up.

Saturday we checked out the farmers market and did a tasting at Tree Brewing. We tried 8 beers and they were all really great and different. I loved the Winter Ale. Too bad it's seasonal though :(

So so far I've tried about 80 different wines at 19 wineries and one brewery. Life is good here in the Okanagan!

Masoor Dal

Sometimes really good things come in not so good looking packages. I learned to cook this dish from an Indian cooking class I took last year. It was super fun and I learned a few great recipes including this one. I still go back to it every once in awhile when I'm craving something different. I know it may not look as fancy or delicious as others but the flavour is all there. It's the spices that make this such a great dish and some are very good for you too. Did you know that turmeric has anti-inflammatory properties? Plus lentils are really good for you as well so eat up and know your doing something good for your body. To warm you up on a cool rainy day it's perfect. Try it tonight for Meatless Monday!

What you need:

1 large onion, minced
4 cloves of garlic, minced
1 thumb size knob of ginger, minced or 1/2 tsp or so of powdered ginger
2 cups of red, yellow or green dried lentils (I use red)
4 1/2 cups of vegetable stock or water
1 Tbsp thyme
1 Tbsp tumeric
2 tsp cinnamon
1 tsp cumin
2 tsp cardammon
(Alternately, if you have some Garam Masala on hand you could use that too. It is a blend of all or some of these spices and is really tasty)
Salt and pepper to taste

PREHEAT a large pot on Medium and add a glug of oil or ghee (clarified butter) to the pot. Add onion, garlic and ginger and saute until soft (ten minutes or so) but not browned.
MEANWHILE rinse your lentils in a strainer lined with cheesecloth or a mesh strainer very well until they are no longer foamy (you will not want to skip this step. Trust me!)
ADD spices and water or stock and bring to a boil Reduce heat and simmer for about 25 minutes, stirring occasionally. Add salt and pepper to taste.

Serve with Basmati rice, Some kind of sweet/spicy Chutney (My favorite is mango chutney or salsa, spicy or not) and some pappadums. You can find pappadums in the Indian food section at the grocery store and are like a big chip that you fry in oil or you can also do it in the microwave but it's not as good that way. The directions are on the back of the box anyway but it's really easy and really fun. I just put a big bowl of rice and the pot of Dal of the table with everything and let people help themselves.

1

Chicken Oscar

This was always one of my favorite things to order back home at the various Bavarian restaurants in the area. Its so good I could eat it everyday but better for special occasions maybe? It's great for impressing someone of your amazing cooking skills too no?! Crispy breaded chicken topped with crab, asparagus and buttery Bearnaise sauce. Sound good to you?? I thought so......

What you need: (Serves 2)

2 chicken breast
1/3 cup or so of flour
1 egg
1/4 cup milk
2/3 cup or so of bread crumbs
1 1/2 tsp or so of salt and pepper (I always wing it when it comes to salt and pepper, use your discretion)
1 can of good quality crab meat or fresh crab
8-10 asparagus spears (not too thick ones)

SEASON your asparagus with salt and pepper and drizzle with olive oil and roast at 350 degrees for about 20 minutes.While its baking you can make your sauce and prepare your chicken.

My recipe for Hollandaise sauce is here . All you need to make it into a Bearnaise sauce is add some fresh chopped tarragon. Voila! You can make this ahead and refrigerate it to reheat later if you like too.

NOW you need to make your chicken like a schnitzel. Place your chicken breast in a large Ziploc bag or between two sheets of plastic wrap and pound them flat with the flat side of a meat tenderizer or other similar object until they are a uniform thickness (about 1/4 to 1/2 inch thick). A rolling pin or the bottom of a heavy pan works in a pinch.
USE three shallow dishes for your coating. Flour in one, egg and milk (mixed together) in another and your seasoned bread crumbs in another. Dip each breast first in the flour, shaking off any excess, then the egg and milk mixture, then your bread crumbs.
HEAT a large pan on medium-high heat and add enough oil to cover the bottom of the pan. Add your chicken and fry until golden and cooked through on both sides. This doesn't take too long, about 2 1/2 to 3 minutes a a side.
WARM up your crab while the chicken is cooking in a pan with a little butter if you like or just in the microwave if your in a hurry.  

To put it together just top your chicken with the crab and the roasted asparagus and top with your sauce.

Pan Seared Strip Loin with Sautéed Mushrooms and Olive Oil Mashed Potatoes

I discovered this new grocery store called Urban Fare in Kelowna and it is awesome! So many great gourmet foods and local sustainable foods as well. I found some really interesting mixed mushrooms there to go with this great looking Triple A Alberta beef strip loin. I never, ever eat red meat except on very rare occasions. This was amazing. A rare indulgence, and very easy to prepare.

What you need: (Serves 2)

2 amazing steaks of your choice
Butter
A large bunch of interesting mixed mushrooms (remember they shrink when cooked)
1/2 a large onion, sliced thinly
2 cloves of garlic minced
A sprig of fresh rosemary or thyme, chopped
Your favorite red wine
Salt and fresh cracked black pepper

IN a medium size frying pan heated on medium. add a knob of butter to your pan and when hot and melted add you onions and saute until they just start to brown.
ADD your garlic, rosemary and mushrooms and cook until they become tender and their moisture has evaporated. Add a big glug of red wine and reduce until you have a nice saucy consistency. Season with salt and pepper. Keep warm in the oven until your steak is done.

I use a big griddle pan to make my steak but you could do them on the BBQ or just in a frying pan if you like. Just make sure you season them well with salt and pepper on each side and that your pan is nice and hot before you add them so they form a nice crust. I cook mine on medium-high or so for about 5 minutes a side for medium rare depending on how thick they are. Mine were pretty thick.

For the Potatoes just peel about 4 potatoes and dice them roughly. Add them to a pot of boiling water until tender. Drain and add a handful of Parmesan cheese, a big knob of butter, a few glugs of olive oil and some salt and pepper. Mash them up really good and your done! Simple and soooo good! 

Eggs Benedict with Canadian Bacon and Home Made Hollandaise Sauce

Making your own Hollandaise isn't as hard as you may  have heard as long as you follow a couple simple rules. It is an emulsion sauce, so basically the trouble you may have is that it can separate on you if you do it wrong and it will look all curdled and really disgusting. Luckily I also learned how to bring it back if you do screw it up. :) This recipe makes about 1/2 cup or enough for two people (2 eggs each) it is easily doubled too.

What you need:
2 egg yolks
1 Tbsp of fresh squeezed lemon juice
1/4 cup of melted unsalted butter
pinch of cayenne pepper
pinch of salt (unless using salted butter)

2 English muffins
4 eggs (the fresher the better)
White vinegar
8-12 slices of Canadian Bacon
Fresh basil, tarragon, parsley, dill etc.

SET a pot with about an inch or so of water on the stove and heat until it's barely simmering
WHISK egg yolks and lemon juice in a bowl until they get ribbony and double in size (this part doesn't have to be exact as long as you whisk it really well for a few minutes it should be fine)
MELT the butter in a glass measuring cup

SET your bowl on top of your pot like a double boiler. You could also use a double boiler if you have one.
SLOWLY whisk in your melted butter. I mean REALLY slowly. A few drops at first then a very thin stream, whisking constantly. Your sauce will start to thicken when it starts to heat up. If it gets too hot your eggs will scramble. If you see this happening or it starts getting too thick add a little warm water to it and keep whisking. When it is the right consistency, turn of the heat and remove the pot from the burner. Add the cayenne pepper and salt and  keep the sauce warm but not too warm or it will separate. It may sound finicky but once you get the hang of it it's really easy and works out well. If you leave it too hot and it does separate you can try adding another egg yolk and whisking vigorously over your water again. It's not the best but at least you didn't waste the whole thing!

To make poached eggs is pretty easy too. All you need to do is get a wide pot with a few inches of water in it to barely simmering (you don't want any simmering just bubbles on the bottom of the pan). Add a splash of vinegar to the water. This will help the whites from spreading out all over the place. It won't make your eggs taste like vinegar unless you put in too much (it's about a Tbsp per cup of water). Crack your eggs one at a time into a small bowl and add them to the water gently. It will take about 3 minutes or so for soft yolks and about 5 for firm yolks. Use a slotted spoon to remove the eggs once they are cooked and place them on a clean kitchen towel or paper towel to get all the water off of them.

To put it all together just toast your english muffins, add a few slices of Canadian bacon (MMM!), your egg and a generous scoop of sauce. I topped mine with fresh basil. It was AMAZING! You can try anything you want with this recipe too. smoked salmon or bacon, black forest ham, asparagus, tomato, whatever you like.

You can add tarragon to the sauce to make it a Bearnaise sauce as well. Serve it over chicken, fish, schnitzels or green beans too.

Okanagan wine touring day two!!

Day two of wine touring. This time we headed over to West Kelowna to check out the two other biggest wineries, Mission Hill and Quails' Gate. We also checked out four smaller ones which were all really nice but a few stood out for me more then others. We tried about 50 wines so there is no way I can remember and write about them all so I guess I'll just talk about the ones that left an impression on me the most.

Mission hill was our first stop. Definitely the nicest and biggest. However there is definitely a sense of ostentatious-ness here. The tasting room was huge but it was like an antique store as well with books about Venetian decor and architecture. I guess that theme runs throughout the whole winery.  That being said it was pretty amazing all together. Worth a visit. We tried all white wine here. The one that stood out for me was the Legacy Series Perpetua. Made from Chardonnay. It was really smooth but really expensive. The tastings here were also the most expensive at $8 for 4 wines. They have awesome Pinot Noir here too.

The Bell tower at Mission Hill Estate Winery

Mission Hill Arch

Next we went to Quails' Gate. This was one of my favorites. We tried a few different types but the ones I loved the most were the Stewart family Reserve Old Wines Foch. Which is a bold and intense red that had this crazy barn yard smell that reminded me of my aunt and uncles cattle farm. Think leather and wood and earth. It's hard to explain and doesn't sound that good but try it with a big steak or something and OMG. I will definitely buy a bottle to keep for at least 5 years. The other wine I loved was the Botrytis Affected Optima. This is a sweet dessert style, late harvest wine that has been affected with something called "Noble Rot" Basically it is a fungus that turns the grapes to a raisin which concentrates the sweet fruity juices. This sounds not that great I know but it is soooo amazing! To me it had roses on the nose and tasted like sweet fruity green iced tea with a bit of honey, but with enough acidity to make it refreshing and crisp. LOVED it. Expensive but worth it.

The view at Quails' Gate

Next we tried Volcanic Hills. We were the only ones at the tasting bar at the time but it seemed like we just went too fast through these wines. we tried about 8 kinds. None that particularly stood out for me though.

Next was Mount Boucherie. They had a few nice ones. We tried all reds here. They said they had over 300 acre of vineyards, which I think is the most of this whole area. Surprising since they have such a tiny little tasting room. They were all pretty good. Especially the Summit Reserve Syrah. It was like BBQ in a glass. Just wow. Seriously is smelled like BBQ.

Rollingdale was one of my favorites because of their amazing icewine. Made from Chardonnay. It reminded me of Honeycomb cereal. So good! worth the $100 price tag even maybe......Really cool guys who work there too. Definitely no fancy wine tasting room to be found here.

Last stop of the day because we were getting to the point where driving isn't a good idea anymore. Little Straw vineyards. They had some really nice ones too. All well balanced. Tastings were donations only BTW so bring cash!

Okanagan wine touring

So I've decided to tour every winery I can in the Okanagan while I'm here in Kelowna. Not in one day. That would be ridiculous. So we started in Lake Country, which is a about twenty minutes north of Kelowna. We started at Gray Monk, which is more well known and the largest of the three main wineries here. They have a beautiful view for sure. They offered four complimentary wines to try. So we tried the Pinot Gris, which seems to be a well planted grape varietal here. It was of course delicious. Citrusy and peachy. Really great patio wine for sure. Next we tried a Pinot Auxerrois. Not a grape I'm very familiar with but is was definitely along the same lines as the Pinot Gris with a bit more aromatics. Next we tried the Pinot Blanc. It had more of a tropical nose with melons and mango A little more on the off dry side. I we also tried the Odyssey III series port which was chocolate and dark fruit and really delicious and for only 20 bucks I would buy a few of those anytime. Definitely one to check out.

So next was Ex Nihilo. We tried a Riesling and another Pinot Gris. Which is apparently a very good grape to grow around here. They said that both won gold metals in France? They were quite good in my opinion. Great patio wines. Next we tried three reds. The Pinot noir and their signature Bordeaux style blend. Both seemed a bit young but with some time they could develop into something even better. Smooth tannins and no shortage of oak. Not my favorite of the day so far. I don't remember the merlot so was nothing that stood out to me obviously.

On to Arrowleaf. I liked this one a lot. It's a smaller family owned vineyard. Had a really great Gewurztraminer with the classic lychee nut aroma, and of course Pinot Gris. They also had my first of two new varietals. Zweigelt, which is an Austrian red varietal. Medium bodied with cherry and spice. Pretty good, and Bacchus. Much like a sweeter Riesling with peach and citrus. I really liked that one.

Next was back closer to Kelowna at Ancient Hill Winery. Very small but they definitely had some interesting wines. One that stood out for me was the red Baco noir. It had a red liquorice aroma which I've never experienced before which is super exciting to me. After a few tastings everything starts to taste the same sometimes and this one didn't. Something interesting. Anyway that's all so far. All that wine tends to make one rather famished.....

After lunch we headed to one more winery right here in Kelowna and also the oldest one. Calona Vinyards, Which actually encompass three different wines. Sandhill, Peller Estates and Calona. There were too many to try them all so we went with the Sandhill ones. We tried a Sauvignon Blanc, a Chardonnay, a Merlot and a red blend (The name escapes me now). The best Chardonnay of the day for sure, half stainless steel and half barrel aged made it just the right amount of acidity and creaminess that is my favorite kind of Chard. The Merlot was also my favorite of the day. Just seemed smoother then the rest. She also let us try a Calona wine that I had never seen and was curious about called "Sovereign Opal" Which is apparenly a cross of two that I forget right now, I think a Gewurz and something else. Apparently it is only grown by Calona Vinyards, No one else in the world has it. It's a lot like a Gewurz though.

I think 5 is good for one day. I ended up coming home with a couple whites. The Ancient Hill Gewurztraminer and the Calona "Sovereign Opal" My little wine rack is growing! Lovely day!  

Update: Today we did a quick stop at Sperling Vineyards. Just a bit south of Kelowna attached to a cute little bistro place. Found out they are one of the oldest vineyards in the valley. Since 1928 I believe but that could be wrong. They never made their own wines but sold their grapes to other wineries. Until recently. I have to say they make some pretty interesting wines. Theirs Pinot Gris is really interesting as it has seen some barrel ageing. And their old vines Foch is really awesome. They also have these cute little 375 ml bottles of "sper...itz". A Moscato type varietal is in the blend and it ripens so quickly they can harvest in August. They stop fermentation early to keep it low in alcohol and quite sweet. Very refreshing and different.

Inniskillin Chardonnay

Inniskillin Chardonnay

This is one of my favorite whites. Something unique. Chardonnay is usually a more bold and rich white wine then others and there are so many bad examples of it that it has gotten a bad reputation. This one might change your mind. Chardonnay is one of the few grape varietals that benefits from barrel aging. There is also a technique used here called "malolactic fermentation" that turns the tart malic acid into a softer lactic acid (like in milk). This is why when I first tried this it reminded me of buttered toast. Toasty from the barrels aging and buttery because of the lactic acid. Very layered and balanced with a nice acidity.  Anyway it makes it really interesting and I think it's really awesome so try it with some Brie or Gruyere cheese and you'll see what I mean.

Mission Hill Five Vineyards Pinot Noir

Mission Hill Five Vineyards Pinot Noir

This is probably the best Pinot Noir I've ever had. The second best I've ever had came from the Okanagan region too. I guess this grape likes B.C. Pinot Noir is said to be a "notoriously picky grape" to grow. Basically if your going to buy it, don't skimp out and get the best you can afford. This one was only about $20 and it was well worth it. It offers lightness but intensity at the same time and has a silky smooth texture that is so mouth watering and juicy I would really like another bottle right now.... I think it's a really good start for people who are not sure if they like red wines as it is not so intense as others can be. It would be great paired with any poultry, asian dishes, salmon or cheeses. Loved it!

Garlic Cheddar Biscuits

You know when sometimes you just get those cravings when you think of one thing and then you can't stop thinking about it until you have to have it?? Well that's why these came about. I was going to be having some amazing crab legs and I was thinking about Red Lobster and those biscuits they always serve. Those all you can eat delicious little biscuits that you just can't get enough of?? Yeah... So I scoured the internet trying to find a recipe that didn't use bisquick (cheaters) and I think this one is a winner. They were perfect and I bet you can't eat just one. I ate like five...........

Garlic Cheddar Biscuits
2 cups all-purpose flour (unbleached or regular)

3 tsp. baking powder

1 tsp. salt

1/4 tsp. garlic powder

1/3 cup butter, cold, cut into chunks

1 heaping cup grated cheddar cheese (sharp flavoured is best)

1/2 – 2/3 cups milk

2 Tbsp canola or vegetable oil

 

Topping

3 Tbsp. butter

1 clove garlic, minced or 1/2 tsp garlic powder

1/2 tsp. dried parsley flakes or 1 Tbsp. fresh parsley, finely chopped

 

PREHEAT oven to 400° F.

IN a large bowl, combine flour, baking powder, salt and garlic powder. Whisk together to combine thoroughly. Add chunks of butter. Using a pastry cutter or two knives, cut butter into flour until it is coarse, pea-sized (doesn’t need to be fine). Add grated cheddar cheese and stir in. Add the 2 Tbsp. oil to the 1/2 cup milk. Add milk/oil mixture to the dough and stir until the dough is moistened and no longer dry and powdery. (Shouldn’t be sticky, just moist enough to hold together) You may need to add a bit more milk if your dough is dry.

DROP approximately 1/4 cup portions of the dough onto an un-greased cookie sheet using an ice cream scoop or large spoon.

BAKE for 15-17 minutes. While biscuits are baking, melt 3 tablespoons butter in a small bowl in your microwave. Stir in 1/2 teaspoon garlic powder and the parsley.

WHEN biscuits come out of the oven, use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Serve warm. Makes one dozen.

Venison Sophisto Joes

A sophisticated sloppy joe! Sort of.... Seasoned with red wine, mirepoix, Worcestershire and tomatoes instead of ketchup and green peppers. Try this instead of your regular Manwich and you won't be disappointed. And yes you can use lean ground beef instead of course.

What you need:

1 14 oz can of tomatoes in juice, drained
1 onion, chopped
4 cloves of garlic, minced
2 Tbsp of butter
1 med carrot, finely chopped
1 celery rib, finely chopped
1 1/2 lbs of ground venison or lean ground beef
1 Tbsp of chilli powder
1 tsp cumin
1/2 cup dry red wine
2 Tbsp of Worcestershire sauce
1 1/2 Tbsp of packed brown sugar
4 kaiser rolls, split and toasted if you like

PURÉE tomatoes in a blender.
COOK onion and garlic in butter on medium heat, stirring occasionally until onion begins to brown, 4-5 min. Add carrots, celery and 1/2 tsp of salt and cook, stirring occasionally until vegetables are softened, 4-5 min.
ADD venison or beef and brown, stirring to break up lumps, 5-6 min. Add chilli powder, cumin, 1/2 tsp of salt and 3/4 tsp of pepper and cook, stirring for 2 min. Add puréed tomatoes, wine, Worcestershire, and brown sugar and boil, stirring occasionally until sauce has thickened, about 6 min.
SANDWICH inside rolls and eat! Preferably with beer.....

Mushroom Bruschetta with Brie

This one is soooo easy and super delicious for an appy or just a snack for yourself! The mushrooms are super versatile too. You can put them on a steak or stir them into pasta or risotto.

What you need:

Olive oil
2 cups of roughly chopped mushrooms, different mixed ones or just button ones
1 clove of garlic, minced
1/4 tsp of dried thyme
1 pinch of dried chilli flakes
1/2 tbsp or so of fresh lemon juice
About a tbsp of butter
A few sprigs of parsley, leaves picked
Salt and pepper to taste
1 small wheel of Brie, sliced thinly
1 clove garlic, sliced in half crosswise.
1/2 a baguette or sourdough loaf, sliced

SLICE your bread and place on a baking sheet. Put your oven on low broil. Put them in when mushrooms are looking about half cooked. Watch them so they don't get burnt!

HEAT a large frying pan on medium and add a couple glugs of olive oil. When hot add your mushrooms, minced garlic, thyme and chilli flakes. Sauté for about five minutes or so or until the mushrooms are tender and brown. Add the lemon juice and butter and stir to coat everything. Add about 2 tbsp of water and stir to make a saucy type coating on the mushrooms. Add the parsley and salt and pepper to taste.

When the bread is toasted rub the cut side of the garlic over each slice and top with a slice of Brie. Put them back in the oven to melt the Brie a bit. Then top them with the mushrooms.

Whole braised cauliflower with tomato and olive sauce

Wow this was amazing. So much better then I was expecting it to be. It always makes me happy when that happens. Now I know some (most) of you will scoff at the anchovies just because they're anchovies. Well I think it's unfair that people don't give them a try. Once they are used in a dish like this they act more like a spice. They give the sauce a salty and nutty type flavour that resembles nothing like fish in a can TRUST ME. So get over it and just try it!! You need it! Same goes for olives. They are made for this!
This is easily vegetarian if you take out the anchovies too. I broke up my cauliflower after I cooked it to make it easier to eat but you could just leave it whole to serve it and let people slice big chunks out for themselves!

What you need:
1 red onion, peeled and sliced
5 cloves of garlic, peeled and chopped
1 large head of cauliflower, leaves removed and stem chopped.
Olive oil
A handful of black olives (not canned) pitted and chopped roughly or left whole
4 good quality salted anchovy fillets in oil, drained and sliced.
A handful of fresh, flat leaf parsley, roughly chopped
1 28 oz can of plum tomatoes, broken up with your hands
Red wine vinegar

FIRST find a pan that a whole head of cauliflower will fit into, leaving an inch around the outside of it. This is important or it won't cook the way it should. Add a glug of olive oil to the pan with the onion, garlic and the chopped cauliflower stalk and slowly fry for about 10 minutes until softened with a little colour. Add the olives and anchovies and fry for a couple more minutes. Add your tomatoes then fill the can 1/4 way with water and add that to the pan with a good swig of red wine vinegar. Stir everything together and bring to a boil.

TAKE your cauliflower and gently push it down into the sauce. If you have the right size pan, half of it will be in the sauce and half will be above it. (Mine was a bit higher but it still turned out fine) Drizzle with olive oil and put a lid on it. Let it simmer on low or med low for about 50 minutes until tender. Serve sprinkled with parsley leaves.