Blind Tasting at Eighteen

For my second wedding anniversary my husband surprised me with a fabulous night out to Eighteen. Eighteen is a restaurant in Ottawa which upholds the philosophy of using the best in seasonal local ingredients and wines to produce a wonderful dining experience. Even more exciting then going to this restaurant was the surprise of having a Blind Tasting - which turned out to be an incredible dining experience, particulary for a Foodie.

For the Blind Tasting executive chef Matthew Carmichael prepared a five (although there was much more food and drink involved) course meal, which they rightfully proclaimed would take us on a journey of the palate. Each course was served by well versed and passionate waiters and waitresses. They took the time to explain each course in details, I wish I would have had a note pad and of course my camera (but somethings are better left to memories). The presentation and flavor cannot be expressed, but were in myopinion, more than impressive.

Upon arrival we sat at THE table...the one beside the 10-12 foot gas fire place and next to a stone encassed window overlooking the market area and providing a view of the entire bar and lounge area including some amazing art by local artists.

Wine: Known for having one of the best wine cellars in the area and promoting local wines, I decided on an excellent bottle - 2005 Chateau des Charmes Cabernet Sauvignon, from St. David's Bench Vineyard (Niagara Peninsula). This wine is aged for 1 year in French oak barrels, resulting in a deep ruby color and a bouquet of cassis and bell pepper. It was certainly full bodied and complex tasting. We used a decanter in order to loosing up the wine, getting the most of the smoky rich flavors.

Starter: we were served a small spoonful of japanese eggplant roasted with sesame, soy and cilantro flavors.

Bread: 2 slices of grainy french bread

Course #1 - 2 large spicy, sweet, sour and salty shrimp and 2 dumplings filled with white fish topped with roe.

Course #2 - Duck on grilled brioche with sherry vinegrette pearl onions and porchini mushrooms.

Course #3 - Blacked Cod with coconut carrot puree and sweet snap peas.

Intermission - palate cleaser, some sort of sherbert infused with champagne served in an elegant martini glass.

Course #4 - Sliced duck breast and lobster served with seasonal baby vegetables (carrots, brussel sprouts, parsnip - so tiny and cute), with a pureed turnip and blueberry compote.

Course #5 - your choice of a cheese or sweet dessert. We both went with sweet and were brought a large square platter with 3 different desserts (but 2 of each totally 6 desserts) - a coconut mandarin rice pudding, triangle shaped chocolate gnoche and the most amazing cheesecake I have ever tasted, and I am not a cheesecake fan. The cheese was more of a roll (not your typical cake shapre) and it was creamy with so much flavor and crusted in something...I wish for the life of me I could have put my finger on those flavors.

Wait one more thing, if we were not full and impressed by Course #5 there was still to come - 2 shot glasses of french red dessert wine and a glass with Happy Anniversary written on it in chocolate served with chocolate truffels in an asian soup spoon.

Again...wish I had pictures and the exact description, but since I don't you will just have to go try it for yourself. Overall, it was certainly a memorable dining experience, one which has inspired me more than ever.

Beef and Pepper Stirfry

The market in fall is so amazing with it bright and beautiful colors. One stand had rows and rows of large bright looking peppers in which I could not resist but buy a few. Loving colorful dishes I wanted to make simple dish that was delicious and appealing to the eye. Stirfry are typically quick, easy and healthy. In university I ate my fair share of stir frys and swore them off for a long long time. As it has been a few years since I've eaten them regularly and my culinary skills have certainly improved from the chicken stock and no flavor stir fry I thought I'd give it a chance. I was pleased with the tenderness of the beef, the flavors of the ginger and cinnamon really seeped in. And of course fresh market vegetables not over cooked but still crispy. I think I could get use eating stir frys again. Especially noting that there are many sauces and flavors that I now know can make each one a bit unique.

1 lb top sirloin grilling steak
2 T soy sauce
1 T cornstarch
2 cloves garlic minced
1 T minced gingerroot
pinch of cinnamon
1 red pepper
1 yellow pepper
1 cup broccoli
1 cup cremini mushrooms
1 onion (white)
1 T olive oil
1/4 cup beef stock
2 T hoisin sauce
1 tsp sesame oil

Slice the beef up into thin strips. In a bowl mix together the beef, soy sauce, cornstarch, garlic, ginger and cinnamon. Let stand for about 20 min in the fridge.

Cut up vegetables into long strips.

In a large skillet heat the olive oil over high heat and add the beef, cooking until browned. Add the peppers, broccoli and onions. Cook for a few minutes. Add a bit of water if necessary (if sticking). Then add the mushrooms and cook for 2 more minutes.

Add remaining ingredients - stock, hoisin sauce, sesame oil and simmer for a few minutes until vegetables are still hard (do not wan them wilted).

Serve as is, or over rice. Sprinkle with sesame seeds for a nice presentation.

Pumpkin Cream Cheese Muffins

It is another beautiful fall day and I have enjoyed puttering around the neighborhood. On my walk I finally managed to get the ingredients necessary to make these fall inspired muffins. This is a rather large recipe, making 24 large muffins. I found it off Recipe Zaar, which proclaims that the recipe is like the starbucks muffins. I have never eaten a starbucks one, but from what I hear they are yummy. But why buy Starbucks when you can make your own.

After mixing all the ingredients and just about to fill the muffin tins, I stopped because I felt like I was forgetting something. Then I realized I had not added the pumpkin. Ha! Yes that would have been nice, pumpkin muffins without the pumpkin. I did not have pumpkin pie spice, so I altered the spices slightly. They turned out really pretty and delicious. If you heat them up (or eat them out of the oven) the cheese gets nice and warm and melts in your mouth, careful not to burn your tongue. If you do not wish to use canned pumpkin, which is obviously the easier choice, you can use a real pumpkin and cook it either on the stove or in the oven. I have not tried that yet for muffins, but have for soups and it offers a nice flavor.

Pumpkin Cream Cheese Muffins

(Printable Recipe)

3 cups all-purpose flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
4 teaspoons pumpkin pie spice
1 pinch cardamom
1 teaspoon salt
1 teaspoon baking soda
4 eggs
2 cups sugar
2 cups pumpkin
1 1/4 cups vegetable oil
8 ounces cream cheese
chopped pumpkin seeds(optional) pecans (optional)

Directions

Preheat oven to 350.

Put the entire brick of cream cheese on a piece of wax paper or parchment paper and shape it into a long log.

Put it in the freezer while you mix and fill the pans, up to an hour.

Unwrap and cut with a sharp knife so each cream cheese disk equals 1-2 teaspoons. If the cream cheese disks are too big around, cut thick slices and then cut them in half. This lets you push it down into the batter easier.

Mix all ingredients together (except cream cheese and nuts).

Fill muffin tins (greased or paper cups) 3/4 way full.

Put cream cheese disc in the middle, pressing down.

Sprinkle with 1 tsp pumpkin seeds or place a pecan on top.

Bake at 350 for 20 minutes, until a toothpick comes out clean from the muffin part.

Let cool in pans for 5 minutes, then remove to racks to cool completely. Do not touch the cream cheese until it cools.

Spicy Pork Chops with Apple Chutney

Today I have been soaking up the Indian Summer weather. At 30 degrees celcius I enjoyed my bike ride along the Ottawa River watching the leaves turn all sorts of colors and then a nice walk to the Parkdale Market were I bought green beans, tomatoes and McIntosh apples. Next I will be enjoying some baking/cooking followed by a nice drink or two on the deck. The following recipe was made with my last post - apple raisin chutney. I think next time I might add some apple cider to the marinade and less oil. But the flavors of the spices were really nice.

Pork Marinade

1/8 cup olive oil
1 tsp cumin
1/4 tsp cayenne
1/8 tsp cinnamon
pepper to taste

Mix ingredients together in a bowl and pour over pork chops (2). Let chops marinade for an hour in the fridge.

Grill on med high heat for 6-7 minutes per side for 2cm thick chops.

Serve with Apple-Raisin Chutney.