Here is the final menu for New Year's Eve. Appetizer: Shrimp in Pernod Sauce Salad: Mixed Greens with Maple Balsamic Dressing, Straw Potatoes, Feta and Roasted Pecans, Main Course: Beef Croustades with Asparagus and Hollandaise Sauce, and Roasted Red Potatoes with Garlic served with Pinot Noir Sauce. Dessert: Chocolate Crepes filled with Bananas and Nutella topped with Grand Marnier Chocolate Sauce and Whipped Cream.
Pictures to follow soon.
Friday, December 31, 2010
Sunday, December 5, 2010
Nacho Pizza
I love nachos and I love pizza. This recipe combines the both.
Sauce
1 tbsp (15 mL) canola oil
1 lb (500 g) extra-lean ground beef
1 large garlic clove, minced
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
2 cups (500 mL) thick chunky-tomato salsa
Toppings
1 small green pepper
1 small red pepper
Kraft Tex Mex cheese mix
2 plum tomatoes, seeded and diced
1 cup (250 mL) thinly sliced red onions
1 medium bag tortilla chips
Directions:
To make sauce, heat oil in a large frying pan over medium-high heat. Crumble in beef and sauté, stirring often for 5 to 8 minutes or until browned. Drain off any accumulated fat. Add garlic, chili powder and cumin and sauté 1 minute. Stir in salsa then reduce heat to low. Cover and simmer for 20 minutes.
Seed and thinly slice green pepper. Arrange oven racks with 1 on lowest level and 1 just above oven centre.
Preheat oven to 500F
Spread dough with beef sauce. Scatter top with cheese; top with tomatoes, onions and green pepper.
Place pizza on lowest rack. Bake 5 to 10 minutes. Use a spatula to turn up 1 corner of the dough to check for browning. When nicely browned, move pizza to top rack for 5 to 8 minutes or until top is golden.
Remove pizza from the oven and top with nacho chips.
Sauce
1 tbsp (15 mL) canola oil
1 lb (500 g) extra-lean ground beef
1 large garlic clove, minced
2 tsp (10 mL) chili powder
1 tsp (5 mL) ground cumin
2 cups (500 mL) thick chunky-tomato salsa
Toppings
1 small green pepper
1 small red pepper
Kraft Tex Mex cheese mix
2 plum tomatoes, seeded and diced
1 cup (250 mL) thinly sliced red onions
1 medium bag tortilla chips
Directions:
To make sauce, heat oil in a large frying pan over medium-high heat. Crumble in beef and sauté, stirring often for 5 to 8 minutes or until browned. Drain off any accumulated fat. Add garlic, chili powder and cumin and sauté 1 minute. Stir in salsa then reduce heat to low. Cover and simmer for 20 minutes.
Seed and thinly slice green pepper. Arrange oven racks with 1 on lowest level and 1 just above oven centre.
Preheat oven to 500F
Spread dough with beef sauce. Scatter top with cheese; top with tomatoes, onions and green pepper.
Place pizza on lowest rack. Bake 5 to 10 minutes. Use a spatula to turn up 1 corner of the dough to check for browning. When nicely browned, move pizza to top rack for 5 to 8 minutes or until top is golden.
Remove pizza from the oven and top with nacho chips.
Winter Cooking Season
Well with a fine dusting of snow and the temperature at -8 Celcius, the Winter cooking season is officially upon us. I have always associated cooking with the change of seasons. Spaghetti in the summer? Never!!! Pasta salads or lobster rolls in the winter? I don't think so. Winter is time for comfort food, red wine, pasta, and hearty soups. Some of my favourites are Farm House Soup, Beef Croustades, Chowders and Bisques with crusty rolls, Chilis, and of course my all time favourite The Arrogant Chef's Spaghetti. It is time to take out the slow cooker. Time to experiment with pizza and wine pairings on a Friday night after driving home from work in a snow storm. (I must say though that pizza really does transcend the seasons.)
Tonight I will be making Bistro Turkey Baguettes. I will post pictures and the recipe later this week. These baguettes are perfect for sitting in front of the TV and watching your favourite sport. Great served with frites, and homemade coleslaw with a nice Pinot Noir or premium ale.
Tonight I will be making Bistro Turkey Baguettes. I will post pictures and the recipe later this week. These baguettes are perfect for sitting in front of the TV and watching your favourite sport. Great served with frites, and homemade coleslaw with a nice Pinot Noir or premium ale.
Friday, November 26, 2010
Truffles Burger Bar
If you are ever in Cornwall ON try out this gourmet burger restaurant. This is my review.
Truffles Burger Bar
Cornwall ON
Truffles Burger Bar is a new gourmet burger bar in Cornwall, Ontario. A gourmet burger bar is somewhat of a novel idea for a city like Cornwall, but judging from my first visit, a novel idea that will no doubt catch on in the city.
Truffles is a rather small restaurant with a warm, intimate, inviting atmosphere. The service at Truffles is excellent. We were seated quickly and our drink order was taken by Melanie who made sure to let us know she was a hamburger expert should we have any questions about the menu.
The menu has a great selection of hamburgers and sides with the option of garden or Caesar salad. Since this was our first visit I chose the 800 Burger. A burger stuffed with goat cheese and red peppers. My better half had the Cajun burger. For our sides I chose the onion rings and Sue had the sweet potato fries.
The presentation of the hamburgers was excellent. And the taste was even better. I am a lover of stuffed burgers and the 800 burger (although not quite as good as my own homemade burgers stuffed with cream cheese, jalapeno peppers and mushrooms) was juicy and prepared to perfection. The Cajun burger, with a good Cajun bite, was also excellent.
The sweet potato fries were some of the best I have had. I was however disappointed with the onion rings. I was hoping for something a little more gourmet. They were similar to onion rings that I have had at many a fast food restaurant.
Also on the downside was the quality of the olives in my vodka martini. Hey guys get some really good olives!
I would rate the overall experience 4.5 out of 5.
This is a really good restaurant in the heart of downtown Cornwall. Hopefully this is a beginning of a movement to make downtown Cornwall the destination of choice.
I know this is hoping for too much but it would be great if in addition to the gourmet burgers we could someday in the future include gourmet pizza – another one of my food weaknesses. I am looking forward to my next visit to Truffles.
Rating 4.5 / 5
Cost: 2 burgers, two sides, two pints of Stella one Martini 15% gratuity around $60.00.
Steve Perry
The Arrogant Chef
info@thearrogantchef.com
Truffles Burger Bar
Cornwall ON
Truffles Burger Bar is a new gourmet burger bar in Cornwall, Ontario. A gourmet burger bar is somewhat of a novel idea for a city like Cornwall, but judging from my first visit, a novel idea that will no doubt catch on in the city.
Truffles is a rather small restaurant with a warm, intimate, inviting atmosphere. The service at Truffles is excellent. We were seated quickly and our drink order was taken by Melanie who made sure to let us know she was a hamburger expert should we have any questions about the menu.
The menu has a great selection of hamburgers and sides with the option of garden or Caesar salad. Since this was our first visit I chose the 800 Burger. A burger stuffed with goat cheese and red peppers. My better half had the Cajun burger. For our sides I chose the onion rings and Sue had the sweet potato fries.
The presentation of the hamburgers was excellent. And the taste was even better. I am a lover of stuffed burgers and the 800 burger (although not quite as good as my own homemade burgers stuffed with cream cheese, jalapeno peppers and mushrooms) was juicy and prepared to perfection. The Cajun burger, with a good Cajun bite, was also excellent.
The sweet potato fries were some of the best I have had. I was however disappointed with the onion rings. I was hoping for something a little more gourmet. They were similar to onion rings that I have had at many a fast food restaurant.
Also on the downside was the quality of the olives in my vodka martini. Hey guys get some really good olives!
I would rate the overall experience 4.5 out of 5.
This is a really good restaurant in the heart of downtown Cornwall. Hopefully this is a beginning of a movement to make downtown Cornwall the destination of choice.
I know this is hoping for too much but it would be great if in addition to the gourmet burgers we could someday in the future include gourmet pizza – another one of my food weaknesses. I am looking forward to my next visit to Truffles.
Rating 4.5 / 5
Cost: 2 burgers, two sides, two pints of Stella one Martini 15% gratuity around $60.00.
Steve Perry
The Arrogant Chef
info@thearrogantchef.com
Pinot Noir Sauce
This is a great sauce for any kind of steak. I will be making this sauce on New Year's Eve to be served with Beef Croustades (recipe to follow).
Pinot Noir Sauce
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 tablespoon of butter
2 tablespoons of tomato paste
½ teaspoon freshly ground pepper
1 ¼ cup Pinot Noir wine
1 can of beef broth
1 can of chicken broth
2 tablespoons of butter softened
1 tablespoon of flour
¼ teaspoon of pepper
Directions:
Pinot Noir Sauce
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 tablespoon of butter
2 tablespoons of tomato paste
½ teaspoon freshly ground pepper
1 ¼ cup Pinot Noir wine
1 can of beef broth
1 can of chicken broth
2 tablespoons of butter softened
1 tablespoon of flour
¼ teaspoon of pepper
Directions:
In a frying pan, sauté onions, carrots and celery in 1 tablespoon of butter until tender. Stir in tomato paste and ½ teaspoon of pepper. Add Pinot Noir and boil until reduced by about half. Add beef broth and chicken broth and boil until mixture is reduced to 1 ½ cups. Strain the mixture through a fine sieve. Discard solids (Actually I kept the solids and used them in a wild rice mixture) Return strained liquid to frying pan and bring to a simmer over medium heat. Combine softened butter with flour and whisk into simmering liquid. Cook, stirring frequently until thickened. Serve with tenderloin.
Saturday, November 6, 2010
Comfort Food
It is Friday. It is cold. It is raining. Our high school football team has just won the S.D.&G championships. I have spent two hours standing in the rain watching our team fight its way to victory. Now it is time for some comfort food. Wings and pizza. Not just any wings and pizza but the Arrogant Chef's wings and pizza. The recipes for both can be found on this site.
Sunday, October 24, 2010
French Onion Soup
The weather here is cool and rainy. A perfect time for a great French Onion Soup. This is a great recipe. Original recipe from the Jersey Tomato on Allrecipes.com One thing you can try is to use sherry instead of the red wine. I have tried this with very good results. This recipe makes 2 servings. Original recipe was for four. Thanks to Jersey Tomato for such a great recipe. If you have time the other thing you can do to make this outstanding is to make your own broth.
2 tablespoons butter
1/2 teaspoon salt
1 large red onions, thinly sliced
1 large sweet onions, thinly sliced
24 fluid ounces of chicken broth
7 ounces beef broth
1/4 cup red wine1-1/2 teaspoons Worcestershire sauce
1 sprig fresh parsley
1/2 sprig fresh thyme leaves
1/2 bay leaf
1-1/2 teaspoons balsamic vinegar
salt and freshly ground black pepper to taste
2 thick slices French or Italian bread
4 slices Gruyere or Swiss cheese slices, room temperature
1/4 cup shredded Asiago or mozzarella cheese, room temperature
2 pinches paprika
1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 2 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown.
2 tablespoons butter
1/2 teaspoon salt
1 large red onions, thinly sliced
1 large sweet onions, thinly sliced
24 fluid ounces of chicken broth
7 ounces beef broth
1/4 cup red wine1-1/2 teaspoons Worcestershire sauce
1 sprig fresh parsley
1/2 sprig fresh thyme leaves
1/2 bay leaf
1-1/2 teaspoons balsamic vinegar
salt and freshly ground black pepper to taste
2 thick slices French or Italian bread
4 slices Gruyere or Swiss cheese slices, room temperature
1/4 cup shredded Asiago or mozzarella cheese, room temperature
2 pinches paprika
1. Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy.
2. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread.
3. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler.
4. Arrange 2 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one.
5. Broil 5 minutes, or until bubbly and golden brown.
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