Caribou Cocktail

 This is a popular Quebecois drink - but is very potent!

To make 2 drinks, mix 3 oz red wine, 1 oz rye and a dash of maple syrup in a cocktail shaker.  Shake then strain into red wine glass full of ice, Top with soda water and garnish with candied ginger.

Red Wine Potatoes

Use a medium potato for this recipe, something with a firm skin.  For a nice vegetarian dish sprinkle with feta or goat cheese while still hot, otherwise serve with a roast of your choice.  Based on a recipe from Food and Drink Magazine

1.125 kg medium size potatoes, skin on
1/4 cup olive oil
1 tbsp coriander
1 cup dry red wine
1 tsp salt
1/2 tsp freshly ground pepper
1/2 cup chopped fresh herbs such as thyme, basil, parsley or fresh coriander

• Using smooth side of a kitchen mallet, crack the potatoes so there are cracks, but potato is still fully intact.
• Heat oil in a large deep frying pan over medium heat.  Add potatoes in a single layer.  Turn potatoes for 20 to 25 minutes or until golden brown on all sides.
• Sprinkle with coriander, cook 1 to 2 minutes or until fragrant.  Pour over wine and sprinkle with salt and pepper; cover.
• Reduce heat so potatoes simmer for 20 to 30 minutes or until much of the wine has evaporated and potatoes are tender when pierced.
• Pile potatoes into serving dish; sprinkle with herbs.  Pour pan juices into a deep small dish.  Use a tine spoon to drizzle just a bit over each potato when split open.

Makes 4 to 6 servings.

Onion Soup with Port

I love Onion Soup!  This is a nice variation…if you don't have Port a Red Wine will suffice.

1 tbsp vegetable oil
1 tbsp butter
3 onions, chopped
1 tbsp flour
3/4 cup port or red wine
3 tbsp tomato paste
4 cups beef broth
Salt and pepper
8 slices crusty white bread toasted (use a good quality french bread or a baguette)
1 cup shredded Emmenthal or Swiss cheese (for something different get a smoked cheese)
1/3 cup grated Parmesan cheese

Heat oil and butter in heavy bottomed saucepan.  Saute onions; sprinkle with flour.  Stir in port; simmer to reduce volume by half.  Stir in tomato paste.  Gradually stir in broth; add salt and pepper.  Heat to boil; simmer for 20 min.  Divide mixture among 4 oven proof bowls.  Top each with 2 slices bread and 1/4 cup shredded Emmenthal cheese.  Sprinkle with Parmesan cheese.  Place under preheated broiler until cheese is golden brown.  Serves 4.

Steak with Double Cranberry Reduction

Tis the cranberry season!  Here is a recipe that doesn't include turkey and cranberry.  A nice change.  Make sure you get the best steaks you can - it makes all the difference.

6 tenderloin steaks (at least 1 1/2 inches thick)
Salt and freshly ground pepper
1/4 cup vegetable oil
1/3 cup diced shallots
3 tbsp diced shallots
3 tbsp dried cranberries
1 cup fresh or frozen cranberries
2 cups dry red wine (enjoy the rest with your meal)
2 tbsp maple syrup
Salt and freshly ground pepper

1. Remove meat from the refrigerator and season.
2. Heat 2 tbsp vegetable oil in skillet over medium heat.  Add shallots and cook until softened, about 3 minutes.  Add remaining ingredients, except maple syrup and seasoning, and bring to a boil.  Continue to boil until cranberries pop and the sauce reduces and thickens slightly, about 5 to 7 minutes.  Remove from heat, place in bowl, add maple syrup and season.
3. Clean pan and return to heat.  Add remaining oil, and cook steaks as desired ( or BBQ!!).  If you cook in the pan remove steaks to a warm plate and discard any fat, then add cranberry sauce to pan and stir to loosen any brown bits.
4. Slice steak across the grain and pour over cranberry reduction.

Wild Salmon with Balsamic Glaze and Fennel Confit

The glaze for this salmon could be used for a multitude of dishes, including chicken and pork.  The recipe says it keeps for 3 months, but I doubt you will leave it alone that long!  From Food and Drink 2005

1 cup balsamic vinegar
1/2 cup red wine
1 tsp sugar

FENNEL CONFIT
2 tbsp butter
1 small fennel bulb, trimmed, core removed and thinly sliced
1 cup sliced red onion
1/4 cup orange juice
1/2 tsp sugar
Salt and freshly ground pepper

FISH
1 tbsp olive oil
Four 175 g pieces wild salmon fillets

1. Combine balsamic, red wine, and sugar in a small pot.  Bring to boil, then boil for 12 minutes or until you just begin to see the bottom of the pan as you stir; glaze thickens considerably as it cools.  You will have about 1/2 cup.  Reserve.
2. Make confit while glaze is cooking.  Heat butter in skillet on medium heat.  When butter sizzles add fennel, red onion, orange juice and sugar to pan and toss to distribute.  Bring to boil, and then reduce heat to low.  Cover and cook for 10 minutes or until fennel is softened. 
3. Remove cover, turn heat up to medium and cook, stirring occasionally, for 8 minutes longer or until fennel is caramelized.  Season with salt and pepper.
4. Heat a nonstick skillet until hot on high heat.  Add oil and add salmon flesh-side down.  Season with salt and pepper.  Cook 2 minutes longer.  Cover skillet and cook 3 to 5 minutes longer or until fish is just cooked.
5. Place on 4 plates.  Serve with fennel confit and drizzle with glaze. 

Three Onion Soup

I love Onion Soup!  This is a lighter version.

2 tbsp butter or olive oil
3 leeks, white and light green parts only, thinly sliced
1 red onion, quartered lengthwise and thinly sliced
Salt and coarsely ground pepper
1/4 cup brandy or dry red wine
4 cups beef, chicken or vegetable stock
3 cups water
2 bay leaves
1/4 cup chopped fresh chives

1. Melt butter in a large pot over medium heat.  Add leeks, red onion, 1/2 tsp salt and 1/2 tsp pepper and saute for 2 minutes or until starting to soften.  Reduce heat to low and cook, stirring often, for about 45 minutes or until golden.
2. Increase heat to high.  Add brandy and stir to scrape up any brown bits stuck to pan.  Cook until almost evaporated.  Stir in stock, water and bay leaves and bring to a boil.  Reduce heat and boil gently, uncovered, for about 30 minutes or until reduced by about one quarter and flavour is rich.  Discard bay leaves.
3. Season soup with salt and pepper to taste.  Ladle into warmed bowls and sprinkle with chives.

Serves 6

Italian Sausage Lasagna

A lot of flavour here!

Preparation time:  45 minutes
Cooking time:  50 minutes
Baking time: 40 minutes
Makes:  8 servings

12 lasagna noodles (not oven ready noodles)
3 onions
2 tbsp olive oil
1/4 cup parsley, finely chopped
4 crushed garlic cloves
5 1/2 oz can tomato paste
1/4 tsp crushed red pepper
1 tsp dried leaf basil or 1/4 cup finely chopped fresh basil
1/2 tsp dried oregano
1/2 cup red wine
2 (28oz) cans whole tomatoes, including juice
2 lbs (1kg) Italian sausage
2 sweet peppers
2 zucchini
1 cup grated Asiago cheese about 125 g
1 cup grated mozzarella cheese, about 125 g

1. Cook lasagna noodles in a large pot of salted boiling water, according to package directions, until al dente, about 12 to 14 minutes.  Drain noodles and rinse under cold water.  Lay wet pasta in a single layer on waxed paper.  Cover with another piece of waxed paper.
2. Meanwhile, finely chop onions.  Heat oil in a large saucepan set over medium-low heat.  Add onions, parsley and garlic.  Cook, stirring occasionally , until onions are soft, about 10 minutes.  Do not let onions brown.
3. Stir in tomato paste and seasonings.   Continue stirring mixture for 2 more minutes.  Stir in red wine.  Add tomatoes and juice, breaking up tomatoes into bite-size pieces.
4. Cover and bring to a boil over medium and simmer, uncovered, stirring often, for about 30 minutes.  This sauce can be made up to 2 days before preparing and baking lasagna.
5. Meanwhile, pierce sausage casings several times.  Place whole sausages in a large frying pan set over medium heat.  Cook, turning often until well browned, about 15 minutes.  Cut sweet peppers into 1 inch pieces and slice zucchini into 1/4 inch rounds.
6. Cut cooked Italian sausages into large bite size pieces.  Stir sausage pieces, sweet peppers and zucchini into simmering sauce.
7. Preheat oven to 350F.  Lightly coat bottom of a 9 x 13 inch baking pan with about 1 cup sauce.  Arrange a single layer of noodles over sauce.  Spoon one third of sauce over noodles.  Sprinkle with one third of asiago cheese.  Repeat layers twice.  Top lasagna with mozzarella cheese.
8. Bake immediately or cover and refrigerate.  Lasagna can be refrigerated for up to 1 day.  Bring to room temperature before baking.  Bake, uncovered, in preheated oven until golden, about 40 to 45 minutes.  Let sit for 10 minutes before serving.

Three Onion Soup

You can't beat soup when it gets colder out!  This is a lighter delicious onion soup.  Give it a try!

2 tbsp olive oil
3 leeks, white and light green parts only, thinly sliced
1 red onion, quartered lengthwise and thinly sliced
Salt and coarsely ground pepper
1/4 cup red wine
4 cups beef stock
3 cups water
2 bay leaves
1/4 cup chopped green onions

1. Heat olive oil in a large pot over medium heat.  Add leeks, red onion, 1/2 tsp salt and 1/2 tsp pepper and saute for 2 minutes or until starting to soften.  Reduce heat to low and cook, stirring often, for about 45 minutes or until golden.
2. Increase heat to high.  Add wine and stir to scrape up any brown bits stuck to pan.  Cook until almost evaporated.  Stir in stock, water and bay leaves and bring to a boil.  Reduce heat and boil gently, uncovered for about 30 minutes or until reduced by about one quarter and flavour is rich.  Discard bay leaves.
3. Season soup with salt and pepper to taste.  Ladle into warmed bowls and sprinkle with green onions.