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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