Wednesday, December 12, 2012

Fantino & Mondello



Les nouvelles tartinades Fantino & Mondello, 
la séduction à l’italienne en toute simplicité!

Les Produits Alimentaires Viau ajoute quatre délicieuses tartinades de mortadelle avec ricotta à son importante gamme de charcuteries italiennes raffinées Fantino & Mondello.

J'ai eu l'occasion de goûter les quatres saveurs, original, tomates séchées, olives vertes et piments forts. Le mélange de ricotta et mortadelle est excellent, et rend la tartinade facile à étendre sur du pain ou des craquelins.  La version nature est un bon équilibre entre le goût de fromage et de charcuterie; les autres saveurs ajoutent une note originale.  Mon préféré est définitivement celui aux tomates séchées, parce que j'ai une obsession pour ces dernières.

Ayant reçu un panier de tomates Savoura et de la Mozzarellissima récemment, j'ai décidé de tout utiliser pour faire un snack d'après-midi. 




pas une photo de la recette :P
Tartinade Gratinée
Pain baguette en tranche de 2cm
Fantino Mondello original ou piment fort
Tomate Savoura beef, coupée en tranches
asperges marinées

Placer les tranches de baguette sur une plaque de cuisson. Étendre de la tartinade sur le pain, placer les asperges, coupées à la bonne longueur pour ne pas dépasser du pain, sur le dessus.  Ajouter une tranche de tomate et couvrir de Mozzarellissima.
Cuire au four, à 375F jusqu'à ce que le fromage soit doré.

Sunday, December 9, 2012

Shredded Lamb Shank with Olive and Rosemary Polenta

Servings: 6 to 8
Preparation: 20 minutes
Cooking: 2.5 to 3 hours

Ingredients:

Lamb:

4 lamb shanks (approximately 1½ lbs (750 g))
salt and freshly ground pepper, to taste
olive oil, to taste
2 celery branches, coarsely chopped
1 onion, coarsely chopped
2 bay leaves
¼ cup (50 mL) parsley, finely chopped
3 garlic cloves, crushed
3 cups (750 mL) dry Marsala wine or Martini Rossi
½ cup (125 mL) beef stock

Polenta:

1¾ cup (450 mL) milk
1¾ cup (450 mL) water
salt, to taste
2¼ cups (550 mL) very fine corn flour
3 rosemary sprigs
2 oz (60 g) pitted black olives, coarsely chopped
¼ cup (50 mL) Saputo Bella Lodi cheese, grated
3 cups (750 mL) Saputo Mozzarellissima cheese, grated

Directions:

1. Preheat oven to 325°F (160°C). Season the lamb shanks with salt and pepper.

2. In a large skillet, brown the lamb shanks on all sides in olive oil. Remove from skillet and place in a large ovenproof baking dish.

3. In the same skillet, add the celery, onion, laurel leaves, parsley and garlic, and cook over medium-low heat until the vegetables are lightly coloured, approximately 7 to 8 minutes.

4. Add the Marsala wine and beef stock and let simmer for a couple minutes, then pour onto the lamb shanks.

5. Cover and cook in the oven for 2.5 to 3 hours, until the meat is tender and easily comes off the bone.

6. While the lamb is cooking, prepare the polenta. Boil the milk with the water, then add salt and the corn flour. Cook over medium heat until the polenta thickens, being careful not to create lumps. Remove the polenta from burner and add the rosemary, olives and Bella Lodi cheese, and mix well.

7. Line an 11-inch (27-cm) cake pan with parchment paper. Pour the polenta into the pan and let it rest for 30 minutes.

8. Bake the polenta in the oven at 325°F (160°C) for 35 to 45 minutes. Then, remove from pan and cut in ¾-inch (2-cm) slices.

9. Once the lamb is cooked, remove the meat from the bone and shred. Remove the vegetables, or pass the cooking liquids through a strainer, then mix the meat well with its juices, and allow to marinate.


For plating, small baking dishes are ideal to prepare and serve individual portions, or you can use one larger baking tray to prepare the dish, then serve onto smaller plates after heating.

1. Place a slice of polenta on dish and cover with shredded lamb and juices, then top with shredded Mozzarellissima.

2. Broil in oven for a few minutes, until the cheese is melted, then serve hot.

Vanilla Panna Cotta with Hibiscus Syrup



Portions: 4 ramekins (1 cup/250 mL each)
Preparation: 15 minutes
Cooking: 15 minutes
Refrigeration: 5 hours
Syrup preparation and cooking: 15 minutes

Ingredients:

Panna cotta:

1 pouch unflavoured gelatine powder (½ oz (14 g))
3 tbsp (45 mL) cold water
1 fresh vanilla pod, or substitute 1½ tsp (7 mL) vanilla extract
2 cups (500 mL) 35% cream
1 cup (250 mL) white sugar

Hibiscus syrup:

2 cups (500 mL) water
¼ cup (50 mL) white sugar
juice of half a lemon
5 dried hibiscus flowers

Directions:

Panna cotta:

1. In a bowl, combine powdered gelatine with the cold water.

2. Split the vanilla pod in half, lengthwise.

3. In a saucepan, combine the cream, sugar and vanilla pod, and heat at medium-low temperature without boiling. Incorporate the gelatine into the cream, mixing well until it is completely melted. Sift the mixture if desired, or simply take out the vanilla pod.

4. Pour into individual ramekins or moulds and leave to cool in the fridge for a minimum of 5 hours.

5. Once the panna cotta is ready to serve, dip the ramekins in boiling water for a few seconds, then unmould onto plates.

Hibiscus syrup:

1. In a saucepan, combine the water, sugar and lemon juice, and bring to boil for approximately 5 minutes.

2. Add the hibiscus flowers, then reduce the heat and cook for 10 minutes.

3. Strain syrup through a fine mesh strainer and allow to cool.

4. Pour onto panna cotta and serve.

Pumpkin Risotto



Servings: 4
Preparation: 15 minutes
Cooking: 25 to 30 minutes

Ingredients:

10 oz (300 g) pumpkin
1 onion, finely chopped
olive oil, to taste
salt and freshly ground pepper, to taste
1⅔ cups (400 mL) risotto rice
½ cup (125 mL) white wine
4 cups (1 L) vegetable broth (very hot)
1 tbsp (15 mL) butter
¾ cup (175 mL) Saputo Parmesan cheese, grated
1½ cups (375 mL) Saputo Mozzarellissima cheese, cut into small cubes

Directions:

1. To prepare the pumpkin, first remove seeds and cut into slices. Then remove the skin and chop into small cubes.

2. In a large saucepan, sauté the onions with olive oil. Once the onion is lightly browned, add the pumpkin, season with salt and simmer for 15 minutes, until the pumpkin has softened.

3. Add the rice and mix well to prevent it from sticking. Cook for 10 minutes, until it becomes translucent.

4. Add the wine, mix, then gradually add a ladle of broth at a time, mixing until the liquid is absorbed by the rice. Continue this process until the rice is cooked, about 20 minutes.

5. Two minutes before the end of the cooking, add the butter, Parmesan and Mozzarellissima. Mix well and let sit for 2 minutes before serving. Season with pepper to taste.

Fennel Salad with Oranges and Crispy Capers


Servings: 4
Preparation: 10 minutes
Cooking: 5 minutes

Ingredients:

2 fennel heads
2 blood oranges
6 tbsp (90 mL) capers
½ cup (125 mL) extra virgin olive oil
salt and freshly ground pepper, to taste

Directions:

1. Cut off the leaves and branches of fennel and keep the heads.

2. Using a mandolin, slice the fennel heads finely. For a more rustic presentation, you can also use a knife to chop fennel. Place slices in a salad bowl.

3. Cut oranges into supremes and add them to the fennel.*

4. In a small pan, sauté the capers in olive oil until they are crispy. Pour the capers and oil over the fennel and oranges. Mix to combine, then add a drizzle of olive oil and season with pepper.

5. Taste the salad before seasoning with salt, as capers are naturally salty in flavour.


*How to supreme an orange:

First cut off the top and bottom of the orange, approximately ½ inch (1 cm), or slightly more, so that the flesh is visible. Then cut from top to bottom, curving the knife to the shape of the orange. Repeat all the way around until all the orange peel and white pith has been removed. Next, cut in between the white sections, slicing to the core. Once the membrane is removed you’ll have fleshy orange wedges.

Sambuca Oysters au Gratin



Servings: 8 (3 oysters per person)
Preparation: 20 minutes
Cooking: 20 minutes

Ingredients:

1 tbsp (15 mL) butter
1 shallot, finely chopped
2 garlic cloves, finely chopped
¼ cup (50 mL) sambuca liqueur (white)
1 cup (250 mL) 35% cream
2 cups (500 mL) arugula, chopped
salt and freshly ground pepper, to taste
¼ cup (50 mL) grated Saputo Parmesan cheese
24 oysters, (Lucky Lime, Raspberry Point or Malpeque)
1½ cups (375 mL) Saputo Mozzarellissima cheese, grated
coarse salt or crushed ice and lemon slices for serving

Directions:

Sauce:

1. Melt the butter in a saucepan over medium-high heat. Add the chopped shallot and garlic and sauté gently, making sure they do not brown.

2. Remove the saucepan from the burner and carefully deglaze the pan with the sambuca. If a flame appears, wait for it to extinguish, then place saucepan back on the burner. Add the cream and simmer for a couple minutes, until cream reduces by half.

3. Add the arugula, turn off burner and stir until leaves are wilted. Season with salt and pepper. Add the parmesan cheese and stir well.

Cooking:

1. Preheat oven to 450°F (230°C). Open the oysters and add 1 tbsp (15 mL) of sauce on each oyster. Place the oysters on a baking sheet and sprinkle with Mozzarellissima.

2. Cook for 4 to 5 minutes, or until the cheese is golden brown. Serve on a bed of coarse salt or crushed ice with lemon slices.

Asparagus Tart


Servings: 4 to 6
Preparation: 20 minutes
Cooking: 35 minutes

Ingredients:

1 bunch fresh asparagus (approximately 1½ lbs (750 g))
¼ cup (50 mL) melted butter
1 package frozen phyllo pastry, defrosted (1 lb (500 g))
3 cups (750 mL) Saputo Mozzarellissima cheese, grated
2 eggs
¾ cup (175 mL) 35% cream
½ tsp (2 mL) smoked paprika
sea salt, to taste
zest of 2 lemons

Directions:

1. Preheat oven to 350˚F (180˚C). Bring a pot of water to boil, add the asparagus and cook for 1 minute to blanch.

2. Place the asparagus in ice water to stop the cooking process and maintain their crunchy texture. Drain asparagus and pat dry.

3. Lightly coat a baking sheet with melted butter. Place a sheet of phyllo dough on the buttered baking sheet. Brush dough with more butter and repeat this process, layering the remaining phyllo dough on top.

4. Sprinkle the top of the phyllo dough with grated Mozzarellissima, leaving a 1-inch (2.5 cm) border around the edges.

5. Beat the eggs with the cream. Add the smoked paprika and pour over the tart.

6. Arrange the asparagus spears evenly across the tart, and sprinkle with sea salt and lemon zest. Brush the borders of the tart with melted butter.

7. Bake in the oven for 15 minutes, uncovered. Then, cover the center of the tart with aluminium foil, leaving the borders exposed, and continue cooking for an additional 15 to 20 minutes until centre is set and the edges are golden brown.

8. Remove from the oven and allow the tart to sit for 5 minutes before cutting in squares and serving.

Recipe by Sabrina Tutino

Pan-Seared Scallops with Caramelized Onions and Figs



Servings: 4 to 6
Preparation: 15 minutes
Cooking: 25 to 30 minutes

Ingredients:

olive oil, to taste
4 to 6 large sea scallops (approximately 1 lb (500 g))
2 large onions, finely chopped
salt and freshly ground pepper, to taste
¾ cup (175 mL) brandy, to deglaze (or white wine, water or broth)
⅔ cup (150 mL) fig jam
2 cups (500 mL) Saputo Mozzarellissima cheese, grated* and divided
3 tbsp (45 mL) fresh parsley, finely chopped

Directions:

1. Preheat a non-stick frying pan over high heat. Add a drizzle of olive oil and place the scallops in the pan, ensuring they do not overlap. Sear scallops for a few minutes on each side without moving, until they are a nice golden colour. Remove from pan and set aside.

2. In the same hot pan, add a drizzle of olive oil and toss in onions. Stir well to coat the onions with oil, and add a pinch of salt and pepper.

3. Cook the onions for a few minutes, stirring occasionally until they become soft and dark caramel in colour. If they begin to stick to the pan, add a splash of brandy (or white wine, water or broth) to deglaze and continue cooking. This step can be repeated until the desired colour is obtained.

4. Remove the pan from heat and thoroughly mix in the fig jam with the onions.

5. Place 4 to 6 ramekins on a cookie sheet, placing one scallop in each, topped with 1 tbsp (15 mL) of the onion and fig mixture. Sprinkle with grated Mozzarellissima.

6. Cook for 5 minutes on broil until cheese is melted and slightly golden brown in colour.

7. Garnish with a sprinkle of parsley and serve.

*For easier grating, put Mozzarellissima in the freezer for 20 minutes, then grate.

Saturday, December 8, 2012

Mozzarellissima chez Osteria Venti

La semaine dernière, j'ai été invité à un superbe lunch au restaurant Venti en compagnie de Sabrina Tutino, animatrice et auteure du livre de recettes L'Italie dans le Frigo.

Mettant en valeur la Mozzarellissima de Saputo, les plats étaient tous aussi délicieux les uns que les autres.
J'ai ainsi appris que la Mozzarellissima est idéale pour la cuisson parce qu'elle fond et s’étire à la perfection.  Lorsqu'elle est chauffée, son goût riche et beurré se révèle pleinement.

Les recettes de Sabrina sont fantastiques; elles rendent les saveurs de l'Italie accessible à tous. Les huitres gratinées particulièrement sont tout simplement incomparable.

Les recettes nous ayant été remises, je les partage avec vous dans les articles suivants, avec les photos prises lors du dinner.
Les cuisiniers de chez Venti ont réalisé de main de maître les plats de Sabrina. Pour avoir fait les huitres gratinées (avertissement: elles causent une sérieuses dépendance) je peux confirmer qu'elles sont simple à éxécuter. Même si la présentation "Venti style" requiert un peu plus d'expertise, le goût sera le même.

Osteria Venti
372 St-Paul Ouest
Montreal, Qc
H2Y 2A6
514-284-0445

info@osteriaventi.com

Tia Maria



 The Legend of Tia Maria dates from the mid 17th century, when a young and beautiful Spanish aristocrat fled the crisis caused by the colonial war on the island of Jamaica. Her maid saved a family treasure, a small jewelry box containing black pearls earrings and an ancient manuscript of the recipe for a mysterious liqueur. The recipe was named in honor of this courageous woman, Tia Maria. It was then rediscovered in 1950 by Dr. Kenneth Leigh Evans, who began to produce and market it. Tia Maria is an exotic infusion of natural vanilla and the best coffee, freshly roasted to perfection, complemented by a touch of Jamaican rum. A delicious blend of rich tones of gold and copper, and a seductive aroma of caramel make Tia Maria liqueur ideal for creating unforgettable exotic cocktails.

Last Thursday we were at the first night of the "Tia Maria Room" world tour, and what a night it was!!! 
I already liked Tia Maria, but the drinks offered that night have broadened the possibilities in a masterly fashion. 

The evening was savoured to the sound of soul singer Jarvis Church.  The perfect background to enjoy refined drinks in the company of beautiful people. All three options were excellent; recipes right here (because keeping them secret would just be mean):


TIA ESPRESSO MARTINI
1 oz Tia Maria
1 oz espresso
1.5 oz Grey Goose
0.5 oz simple syrup
coffee beans

Combine all ingredients together with crushed ice in a Boston shaker.
Pour into a martini glass and garnish with coffee beans.

MARIA L'ORANGE
3/4 oz Tia Maria
3/4 oz Grey Goose L'Orange
1.5 oz fresh orange juice
garnish with an orange twist

Combine all ingredients together with crushed ice in a Boston shaker.
Shake and pour into a martini glass

DARK MARIA
1 oz Tia Maria
1 oz Bacardi Oakheart
cola
Pour the ingredients into a highball glass filled with ice and stir.
Top with ground nutmeg.


More recipes and the latest news of Tia Maria Room can be found on their website.  It's worth the exploration to discover new ways of enjoying a classic.




Wednesday, December 5, 2012

Chez Leon


Le camping Chez Leon vous accueil à la Scena pour le temps des fêtes! La salle du quai Jacques Cartier, dans le vieux-port de Montréal, se transforme en camping, terrain de pétanque et animateurs hyperactifs inclus.

Le menu, concocté par Denis St-Pierre, reprend les classiques des partys de famille et les élève à un autre niveau.  Le ragoût de boulette se sert en mini burger, la tourtière est déconstruite en ravioli, les petits sandwiches "pas-de-croutes" sont à la truite fumée, les céleris au Cheez Whiz deviennent au bleu bénédictin et amandes, la guimauve, fraîche, à griller sur le feu (de table et non de camp) se décline en trois saveurs.
Tout était délicieux, malgré le service un peu lent qui a semblait avoir du mal à trouver son rythme de croisière.  Comme c'était le premier soir, on leur pardonne les accrochages; la qualité des plats et l'animation rigolote (yay bingo!) compensent amplement!

Chez Léon offre un concept clé en main pour les groupes de 10 à 200 personnes. Idéal pour les party de bureau ou en famille, la soirée garantie du bon temps et un repas gastronomique de haute-voltige.

*mise à jour : Chez Léon est complet pour la saison! Vous devrez vous y prendre tôt l'an prochain, le mot s'est passé que Chez Léon est la place à réserver pour le party de Noël du bureau.