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O•S•C•A•R© - Old Ottawa South

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Page 32<br />

Red Apron Cooks<br />

Summer has arrived and for<br />

the next two months we will<br />

be gathering with friends and<br />

family for casual outdoor dinners.<br />

If you have a cottage or enjoy<br />

entertaining in your backyard, then<br />

you will likely be planning some<br />

simple summer meals. Here are some<br />

tips for having an enjoyable and stress<br />

free summer full of great meals!<br />

If visiting friends at a cottage, bring<br />

something for the BBQ, preferably<br />

something that is already prepared<br />

and ready to go on the grill. If<br />

bringing meat for the BBQ, consider<br />

marinating ahead of time (oil,<br />

vinegar, fresh herbs) in a Freezer Bag.<br />

Freezer bags are easy to pack, easy<br />

to transport, and spill proof. Your<br />

steak or chicken will taste better after<br />

spending a few hours in the marinade.<br />

The same trick works for vegetables<br />

like sliced peppers, zucchini, eggplant<br />

& fennel, or tofu.<br />

If you are staying for a few days, bring<br />

something that is easy to re-heat like<br />

lasagna or a slow cooker stew. Prep<br />

the ingredients in advance & dump<br />

them into the slow cooker when you<br />

arrive. This will make a simple meal,<br />

paired with a salad and some fresh<br />

bread, especially on those occasions<br />

when the weather is not ideal for the<br />

BBQ.<br />

Another simple summer entertaining<br />

idea is to turn your salad into a meal.<br />

Start with good quality greens but<br />

add interest by incorporating fresh<br />

seasonal berries, caramelized apples<br />

or pears, grilled asparagus, avocado<br />

or shredded red cabbage. Add some<br />

protein like grilled shrimp, grilled<br />

chicken, steak, tuna, salmon, or tofu.<br />

Add shredded or crumbled cheese,<br />

and beautiful beans like garbanzo<br />

beans or black turtle beans. Double<br />

smoked bacon or smoked fish add both<br />

protein and intense flavour. Top your<br />

salad with nuts for added protein and<br />

crunch. One of our favourite simple<br />

summer meals is a take on a classic<br />

Salad Nicoise. We have provided the<br />

recipe and directions below.<br />

The OSCAR - OUR 37 th YEAR<br />

Deconstructed Salad Nicoise (serves 4)<br />

Keep entertaining simple by<br />

assembling a platter including local<br />

cheeses, cured meats, smoked fish,<br />

fresh bread and farm stand fruits &<br />

vegetables. Here are some suggestions<br />

for putting together a platter.<br />

At the Red Apron we have small but<br />

exciting selection of local Quebec<br />

cheeses. Our newest cheese is called<br />

Grey Owl. A dark ash rind surrounds<br />

a creamy white goat milk cheese from<br />

the Fromagerie Le Detour in Dotre-<br />

Dam-du-Lac, Quebec. The milk<br />

used to make Grey Owl comes from<br />

Saanen, a Swiss brand of goat raised<br />

about 30 kilometers from the dairy.<br />

The Chelsea Smokehouse, the Pelican<br />

Fishery and the Whalesbone produce<br />

wonderful smoked fish.<br />

The Piggy Market in Westboro carries<br />

a selection of beautiful local cheeses,<br />

and their own smoked and cured<br />

meats. I have to admit that Dave’s<br />

smoked beef brisket is one of the<br />

most wonderful things I have tried<br />

this year!<br />

Visit the <strong>Ottawa</strong> Farmer’s Market on<br />

Sunday from 8am to 3pm and pick<br />

up some seasonal fruits & vegetables<br />

to complete your platter. Serve raw<br />

vegetables with a yogurt or buttermilk<br />

dressing.<br />

Stop by the Red Apron and assemble<br />

the ingredients for a fantastic dinner.<br />

This summer we will feature whole<br />

roasted Organic chickens on Thursday<br />

through Saturday. These Quebec<br />

raised, certified Organic Chickens<br />

come from Thériault Organic Farms<br />

in Saint-Apollinaire, Quebec. Paired<br />

with an Organic Barley & Black Bean<br />

Salad, a loaf of artisanal bread, some<br />

fresh greens and a fruit pie – and you<br />

have a complete ‘Picnic-in-a-Bag’.<br />

We get asked all the time to make<br />

wine recommendations for our<br />

meals, and our website now includes<br />

a specific wine recommendation for<br />

our Thursday meals. However, the<br />

following are three wines that you<br />

might want to have on hand that<br />

will cover off most of your summer<br />

sipping needs.<br />

Smoking Loon Cabernet Sauvignon<br />

California, United States<br />

LCBO 55517<br />

$14.95<br />

Aromas of blackberry, cassis, and<br />

warm spices. Also, there is an overall<br />

oak quality to the wine that adds to<br />

the earthiness of this Cabernet. Dry<br />

and medium-bodied, with woody<br />

flavours and red berries. Pair with<br />

grilled vegetables, sausages, meats,<br />

and pizza.<br />

Kim Crawford Sauvignon Blanc<br />

2009<br />

Malborough, New Zealand<br />

LCBO Vintages 35386<br />

$18.95<br />

This white wine is fantastic on<br />

its own, perfect for the deck<br />

and summer patio parties. Pair<br />

with grilled chicken, salads, and<br />

appetizers. Lively and smooth, with<br />

grassy and fruity aromas. The LCBO<br />

describes the flavours to include<br />

gooseberry, passion fruit, nettle, and<br />

citrus.<br />

Huff Estates <strong>South</strong> Bay Vineyards<br />

Rose 2008<br />

VQA Prince Edward County, ON<br />

LCBO Vintages 63982<br />

$16.95<br />

This is a vibrant Rose that offers<br />

notes of pink grapefruit, and tastes of<br />

strawberries. Makes a nice pre-dinner<br />

drink or serve with a light lunch or<br />

brunch.<br />

The Red Apron will be closed<br />

on July 1, 2nd and 3rd to celebrate<br />

Canada Day and there will be no Mid<br />

Week Dinner service on June 29-30-<br />

July 1, or on August 3-4-5. Our Retail<br />

Pantry at 571 Gladstone will keep<br />

regular hours for the summer and<br />

you can stop by and pick up fresh and<br />

frozen dinners, fresh baked summer<br />

fruit pies, savoury pies, fresh bread,<br />

cakes, and Pascale’s Ice Cream.<br />

Have a safe & happy summer!<br />

July 2010<br />

Deconstructed Salad<br />

Nicoise (serves 4)<br />

4 100 gram portions of Sushi Grade<br />

Tuna<br />

400 grams of Asparagus<br />

10 ml olive oil<br />

Salt & Pepper to taste<br />

Coat asparagus and Tuna in olive oil.<br />

Season with salt & pepper and grill<br />

on the BBQ. Set aside.<br />

600 grams of new potatoes, steamed<br />

or boiled in lightly salted water<br />

4 free range or organic eggs, hard<br />

boiled, cooled, peeled & quartered<br />

3 ripe tomatoes, cored and diced<br />

Vinaigrette:<br />

½ cup lemon juice<br />

¾ cup extra-virgin olive oil<br />

2 green onions, minced<br />

1 tablespoon fresh thyme leaves,<br />

minced<br />

2 tablespoons fresh basil leaves,<br />

minced<br />

1 tablespoon fresh oregano leaves,<br />

minced<br />

1 teaspoon Dijon mustard<br />

Salt & Freshly ground pepper<br />

Whisk ingredients together and set<br />

aside.<br />

300 grams organic Salad Greens.<br />

To Serve:<br />

Toss greens with ½ the vinaigrette<br />

and present in a salad bowl. On a<br />

platter arrange remaining ingredients<br />

and drizzle with vinaigrette. Garnish<br />

with olives and capers. Serve.<br />

Variations:<br />

Salmon: replace tuna steaks with<br />

salmon steaks, and replace asparagus<br />

with green beans.<br />

Smoked fish: replace tuna with your<br />

favourite smoked fish.<br />

Vegetarian: marinate & grill firm<br />

tofu, and add other grilled vegetables<br />

like red peppers, zucchini &<br />

eggplant.<br />

OSCAR was<br />

recently read on<br />

a beach in Fort<br />

Lauderdale, Florida.<br />

Photo by Jennifer<br />

Jones-Patull

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