To facilitate your get-together (or perhaps it’s just a special meal for your family), I have concocted the perfect menu for fall barbecuing which incorporates a couple elements from the autumn harvest.

Did you manage to get out apple picking this year?   It’s a great (and budget-friendly) autumn activity!  The first thing on my menu is inspired by this delicious fall fruit: a roast pork loin served with homemade apple sauce.  Mmmm… my mouth is watering already!   For a side dish, I will turn to another popular vegetable this time of year, the squash.  I suggest glazed acorn squash, which is so flavourful roasted over the BBQ.

For barbecuing these types of food, (the pork and the acorn squash), it is important to remember to pre-heat the BBQ and then to turn the flame off on one side, and use that side to cook with.  I like to marinate my pork loin in brine for at least 9 hours, and let it sit a bit (about a ½ hour) before cooking it.  On the barbecue it takes a pork roast anywhere from 30-40 minutes to cook; just make sure the internal temperature is 160°F for medium doneness.  Serve it with your favourite homemade apple sauce recipe (I like mine chunky!)

The acorn squash is so simple: cut it in two, empty out the seeds, mix a little brown sugar with a bit of balsamic vinaigrette and brush it onto the squash.  Then just roast it on the BBQ (again on the side with the burner off) with the flesh side down for 30 minutes, turn it over and brush it with a bit more glaze, and roast it skin side down for another 20-30 minutes until the flesh is tender.

There you have it! A succulent and flavourful autumn meal that will be a hit with your guests and family!

Happy fall everyone!

Warren

And here are some of my favourite ways to prepare them:

1- Roast them over a flame (like a BBQ) until the exterior is all black, then cool and peel off burnt exterior,  cut in half and remove all the seeds and any white ribbons. Now you’re ready to make a roasted red pepper soup or use them in a salad or even a red pepper artichoke asiago dip… yummy!!!

2- Cut of tops just under the stem and reserve them for later use.  Brush the pepper with garlic butter and cook for a few minutes on high in oven, then fill them with any kind of rice, my favourite is basmati pilaf with goat cheese, and then refrigerate.  When your dinner party has arrived take your stuffed peppers and put them back in oven on low for about 25-30 mins at 300°F or until hot in the centre. Don’t forget to put the little tops back on the peppers when you cook them to keep the heat inside; also it just looks better (remember aesthetics!) This is great as a side dish for any meat main course.

3- Julienned red peppers:  try to pick the longest, roundest peppers at your super market it will help; cut off the tops and bottoms then cut in half length wise, using a sharp knife remove interior of the pepper by gently cutting the pepper from top to bottom if your pepper is all red like the exterior you are ok to continue, cut thin long sticks of the pepper usually 3mm thick and you have julienne red peppers.  I use then in salads, spring rolls, as decoration or inside a stuffed pork tenderloin.

Peppers…a feast for the eyes as well as the palate!

Warren

The classic Easter ham is one of my personal favourites. I love everything that comes with it, the salads, the appetizers, the desserts… And the wine!

That’s right, wine. A lot of people might wander what type of beverage is best for an Easter meal, especially one with ham. You can go with a classic brunch-inspired fruity drink, or go ahead and serve that rosé you’ve been saving.

Keep in mind that ham is usually pretty salty with some sweetness added to it on the outside (brown sugar, honey, cloves, etc). So you’re looking for a wine that will pair well with salty, sweet and some spice.

You’ll want to opt for a very fruity, low tannin wine, preferably a Riesling, a rosé or light red wine like a Beaujolais or a Pinot Noir. You can also go for a rosé champagne or rosé bubbly, which are both nice and acidic, light-bodied with low tannins and tons of fruity flavour.

Let me know what your favourite Easter beverages are!

Warren

Here are a few herbs spices you’ll want to keep on hand:

-       Cloves: can be added to everything from rice to breads and muffins to hot beverages

-       Garlic: 1/8^th teaspoon of dried garlic equals 1 fresh clove

-       Ginger: perfect for chicken, soups, pastries and yogourt based sauces

-       Nutmeg: will add a sweet, lightly bitter flavour to muffins, pancakes, carrot or pumpkin-based breads and soups, artichoke dishes, etc.

-       Parsley: this commonly-used herb can be added to practically anything, especially anything tomato-based.

-       Rosemary: it’s pine fragrance will add a sweet zest to roasted potatoes, fresh (in season!) asparagus, dipping sauces, lamb dishes, etc

Herbs and spices can be found in different forms: fresh, whole, dried, or pre-ground dried. Whole dried will usually last longer, so it can be cheaper to buy them that way and grind them yourself when needed (not to mention grinding your own spices will bring out more flavour). Whole spices will usually last 2 years, while ground spices last about 6 months.

To maximize the shelf-life of your herbs and spices, make sure to store everything in a cool, dry place, away from light, heat, moisture and oxygen. If you can, avoid storing your spices next to your oven, refrigerator or dishwasher to prevent the heat or steam from affecting them. Red-coloured spices such as chili powder, cayenne pepper and paprika can be refrigerated to prevent loss of colour and flavour.

Do you have any tips of your own when it comes to using and preserving spices? Let me know, I always love hearing from you!

Warren

First, ask yourself what you’ll be using the processor for. Different models come with different blades and accessories. Do you plan on shredding cheese, slicing veggies or just mushing everything together to make soups or purées? Depending on what your needs are, it might make sense to invest in a slightly more expensive model in order to get those extra blades or that extra accessory.

The size of your processor is also important. You can find everything from smaller 2-cup processors to bigger 20-cup models. If you’re planning on using your processor to replace many of your kitchen gadgets and to cook for your entire family, you’ll want to go for a medium-sized version. Smaller versions are great for quick on-the-side chopping or grating, so getting 2 might not be a bad idea. Bigger versions are best suited for catering or other professional needs.

You’ll also want to look at power. Larger food processors will usually require more power for breaking dough and chopping hard vegetables. You’ll want to look for at least 400 watts of power for an average-sized food processor. Professional units go up to 750 watts, which is really more than enough power for any food preparation.

A last few things to remember:
- A good food processor allows for food to be added while it’s in operation.
- A blender attachment can save time and shelf space.
- Some processors come with a juicer option, which can also help save space and money if this is something you know you’ll be using often.

Hopefully, these tips will help… Do you have a food processor at home? What options do you like best? Let us know!

Warren

I was thinking some of you might be interested in learning how to make your own fresh pasta. The store-bought kind is great and easy, but sometimes it can be fun to experiment and go the fresh route!

So here’s how you can make your very own pasta at home:

- The only ingredients you need are eggs, flour and salt!
- You can use a rolling pin to knead the dough, but ideally you’ll want to use a food processor and a pasta machine. It’s faster and more importantly, easier!
- Place 1 ½ cups of flour and a pinch of salt in a food processor and pulse to mix well.
- Add 3 large eggs and keep mixing until you get a dough-y mixture, or something resembling fine breadcrumbs.
- Form into a ball, then flatten and knead on a floured surface. You want to keep flouring your dough to make sure it doesn’t stick.
- Cut out two rectangles of dough. Place one aside while you’re working with the other. You might want to cover with plastic wrap to keep it from drying out.
- Take the rectangle you’re ready to work with and start to push it gently through your pasta machine (machine has to be set at widest setting).
- Once it’s gone through, turn your dough around and pass it through the machine again.
- Reduce the setting on your machine and pass it through again. Keep doing this, reducing the setting each time to thin out your dough. You’ll want to keep cutting off edges as the rectangle flattens and widens.
- Once you get to the finest setting, lay your dough on a towel to dry.

Once the pasta has dried for about an hour, you’re ready to get cookin’! Toss gently into a pot of boiling water and let cook for no more than 2-3 minutes… And enjoy!

Every tried making your own fresh pasta? Let us know how it went! ☺

Warren

And despite what a lot of people might think, perogies are pretty easy to make. And it can be a nice change from pizza or spaghetti night.

Here’s how you make them:

To make the dough, combine 2 cups of flour and a few pinches of salt, then mix in a beaten egg. Add a ¼ cup of margarine and ½ cup of sour cream and mix well until you get a doughy consistency. I suggest wrapping your dough in plastic wrap and putting it in the fridge for a few hours to get it nice and cool. (You might want to do this step the night before).

Next, make your filling. And this is the fun part because you can make whatever you want! Start by making mashed potatoes and blend in some sundried tomatoes, cheese, chives, garlic, meat, anything!

Next, grab your dough and roll it out. Use a cookie cutter to make about 16 large-ish perogies. Spoon some filling in the centre of each circle and fold over to make a sealed pocket.

Pop each perogi in boiling water for no more than a few minutes each, or until they float to the surface. Keep stirring to make sure they don’t stick to the bottom of the pot.

Next, melt butter in a pan and add the cooked perogies. Toss until they’re nice and warm, and serve with sour cream and caramelized onions.

There you go!

Have you ever made your own perogies? Got a particular filling you like to make? Send us your suggestions!

Warren

For example, try this cocktail: It isn’t served hot at all, but the lemongrass and ginger here will definitely warm you up. Just mix together a slice of fresh ginger, a stick of lemongrass, 1 Tbsp of honey, half a lime, ¾ cups of apple juice. Shake everything in a cocktail shaker, strain and pour into a tall glass.

Hot tea will also do the trick. Try this orange-y twist: Boil together water, ¼ cup of sugar, 10 cloves, and 2 cinnamon sticks, about 2 inches long each. Remove from heat, and add any tea bag you have at home. Let steep for 4 minutes, then remove the bags. Stir in ¼ cup of fresh orange juice, 2 Tbsp of lemon juice and decorate with 1 slice of lemon.

For something a little cozier, try this Toasted Almond drink… Perfect for drinking at the fireplace, or right after a day on the slopes. Mix together 1 ounce of coffee liqueur, 1 ounce of almond liqueur and 2 ounces of cream. Shake and serve in a glass with ice cubes.

And for that hot buttery taste, add 1 teaspoon of powdered sugar to a hot tumbler and add ¼ cup boiling water, ¼ cup of rum and 1 tbsp of butter. Serve in a glass and add hot water if needed. You can even sprinkle with nutmeg for that extra spicy taste.

Any wintertime drinks you’d like to suggest? Send us your recipes!

Enjoy!
Warren

And so, because we aim to please, we put together a whole show on slow-cookers! And this very show will be airing this very Saturday (and again on Sunday – reruns you know).

But before the show, I thought I’d give you my two cents on how to pick the right slow-cooker, in case some of you might want to go out and buy one before this week-end’s episode… I’m telling you, these recipes will make you want to get one now (if you don’t already).

Slow-cookers are great because you can just toss a whole bunch of ingredients in there and let the whole thing sit for the day. No need to really check up on or stir anything. It’s also better for your wallet because you can use the cheapest cuts of meat (the slow-cooking process will break down fat and make ANY meat tender). Plus this little piece of equipment doesn’t use much energy, so it’s good for the environment.

When choosing a slow-cooker, you’ll want to pick the right size. There are 2,4, 6 or 8-litre slow-cookers. A 4-litre cooker is fine for smaller portions for 1 or 2 people, but you may want to get a bigger size for roasts or whole birds.

You may also want to get a slow-cooker with a timer. Most cookers have a high-heat option and low-heat option. The high-heat option is good for 2-4 hours, while the low-heat option is good for 6-8 hours. Some cookers also have a “keep warm” option, which is great. A practical cooker is one that will automatically switch to “keep warm” when its cooking time is up, that way you don’t have to worry about overcooking if you’re a bit late coming home from work.

And lastly, make sure the handles are solid and the lid is easy to pick up.

So there you go, all set to go slow-cooker shopping! For those of you who already have one, do you have any more advice to share? What do you like/dislike about your slow-cooker?

Don’t forget to check out this week-end’s episode for our great slow-cooker recipes!

Warren

This time of year is very busy for me at the restaurant. I work practically every day, and long hours at that. But despite the crazy schedules, I love the excitement of it all. The holidays are always a time of joy for us at the restaurant, with happy customers coming in to celebrate with their families.

I’d like to take the time to wish you all very happy Holidays. May the New Year bring you joy, happiness and excitement!

Happy Holidays!
Warren

P.S. Look for our brand new season of what’s cooking coming up right after the Holidays. We’ve got tons of easy recipes and tips and tricks your family is sure to enjoy in 2011!