They say money does not buy happiness but I disagree. I believe money will not buy love, but there are many things I can do with money that make me happy. Money buys groceries so I can eat every day. Money buys clothing and you all know why we wear clothing so I will spare you that bit of imagery. Money pays rent so I have a home to live in and it also bought the awesome bed I sleep in every night!
Money is a double-edged sword though, most of us are limited to the amount we have. We love to spend it but then we must justify the worth of what we purchase. For me, and many others I know the greatest feeling is when you get "more than your money's worth". In a society where the cost of everything is rising, finding a great buy can make you feel good.
This rings true when I am shopping for wine as well. The value wines I am going to talk about are all under $15, however it is important to understand that good value does not necessarily mean you are spending very little money. You can spend a lot of money on a car, a house, or dinner for that matter but the question again is, did I get more than my money's worth?
Would I pay more money for this bottle of wine if I had to? When the answer to these questions is yes, I am happy. I tasted 3 different wines this week, two which I had never tried before. Now I hear you asking, how and where do I find these "value wines"? The answer is very simple, ask! When I go to an MLCC(Liquor Mart) or a private wine store, I ask for the opinion of the resident wine drinker. They have been good recommendations too! Just ask what is a good value wine to try. A knowledgeable clerk will know where to go right away so keep that in mind.
I went with a reliable blend from Chile first. Dona Dominga makes a wonderful cabernet/carmenere blend which I first tried at a local wine and cheese festival. At $10.29 a bottle for the 2009 vintage, this is a wine I can enjoy everyday after work or with dinner. With notes of blackberries, black currants, coffee and black pepper. Very complex and would work well with a variety of spicy or meaty dishes. Think flame grilled or barbecue, that's my kind of food! Affordable, great for cooking and drinking. What more could you want?
The next bottle was The Penascal Estate Tempranillo from Spain. The 2007 is very spicy, yet not overwhelming. Nice notes of cedar, blackberry and strawberry with a nice bit of cracked black pepper on the finish. The tannins were still biting a bit so I have a bottle I am cellaring. This was an amazing buy at $12.39 and I can't wait to revisit it in a year.
The last was another tempranillo from Spain. This one was not as good as the last one but still nice. Bonal Tempranillo had notes of pepper, black currant and raspberry. Fairly soft tannins and nice fruit the 2008 vintage would be good with a nice tomato based pasta dish and is a pretty good buy at $10.59 a bottle.
In the end, I was happy with all the wines I bought. What is even better, I did not have to drain my bank account to get a bottle of wine I enjoy. I will continue my search for the greatest value wine, because good value is always a great buy.
Monday, March 28, 2011
Tuesday, March 22, 2011
Taco Time!(Not the Fast Food Joint)
There is a place called Winnipeg, it can be very cold there. Where does one find warmth when it is so cold? Mexico! Although not all of us have the ability to go to Mexico on a whim of hunger:( What else could one do to get some heat in this cold Winnipeg winter?
How about a taco? They originated in Mexico, that is a good start! I am feeling a little warmer already. They sure do love their chorizo out there and I do too so why not make my own. You know what I like? Sauteed vegetables, I think I will bring them to the party as well!
The taco has been a favorites of mine since I was a child, really I have an obsession for Mexican food...but that is for a whole other blog. When I think tacos, I think of a little truck or restaurant. Freshly made, simple ingredients like home made salsa and guacamole with soft corn or flour tortillas. Well, now that this idea was in my head there was no turning back. I leaped out of my chair(slowly, after about 10 minutes) and headed for the door. I raced down the stairs(waited for the elevator as 18 flights of stairs are not as fun as they sound) and I was off to the grocery store!
For all you cooks out there, my blog is not meant to be a cookbook. You will very rarely(if ever) find a recipe on here or around my apartment for that matter. I believe that great cooking requires mixing great flavors you love. Keeping that in mind I will almost always give the ingredients however it is up to you to determine what portions you need.
My trip to the grocery store was uneventful and unexciting however I got some great ingredients, which is all I needed. I brought back some mushrooms, to be sauteed in butter and chili powder with a little fresh garlic. Traditional, maybe not. Delicious, yes! This was to be my first condiment.
My second condiment was a little more authentic. A delicious mix of peppers, onions, garlic, zucchini and chili powder. Sauteed in butter with a little addition of ground cumin made it so much better!
You know I have to make salsa and it is all about simplicity here. Freshly diced tomato and red onion with fresh garlic, lime juice and fresh cilantro. Of course, we all know I love avocado so there has to be guacamole.
My guacamole is simple, just the way I like it! Fresh avocado, tossed with diced tomatoes, red onions and tobasco! With a squirt of fresh lime juice and some salt and ground pepper, I was ready to rock!
Beans have always been a staple, and a favorite of mine. I had every intention of making the refried black beans from scratch but upon learning the time it would take to make, I went for the canned variety! I know, I know, for shame! No! Believe it or not, I actually enjoy canned refried beans and will almost always accept it as a substitution for homemade.
Last, but certainly not least! The chorizo, seasoned with plenty of chili powder, cumin and a handful of other spices. It had a nice kick to it, but the heat does not linger. It will be a great addition to the already amazing list of delicious taco fillers I made!
Now that everything is all prepped, it is time for assembly! This is the fun part. Tortillas MUST be heated before use, if you do not heat them they will break into pieces and your tacos will suck! Why, because they won't hold the filling with gaping holes! I prefer to heat mine in the oven for about 30 to 45 seconds. The microwave is an acceptable alternative, however you will not get any crunchiness like you would from one that was toasting in an oven.
I like a little bit of everything on my taco. First, the delicious bits of pork were centered on the tortilla. Next, a bit of grilled vegetables and mushrooms and a nice dollop of refried beans. Lastly, some fresh salsa and guacamole and then a small amount of shredded cheddar and sour cream! The plate needed some green, so did I and I went with spinach. It goes well with everything!
This is what I call a taco! Mind you, the pictures were tough to take. I could not figure out how to display the tacos without putting them between other items. Any suggestions on how to photograph this meal easier would be totally accepted! If not, jusk bask in the deliciousness of these pictures...and maybe make a batch for yourself, just make sure you don't forget to invite me! Then it can be Taco Time for you too!
How about a taco? They originated in Mexico, that is a good start! I am feeling a little warmer already. They sure do love their chorizo out there and I do too so why not make my own. You know what I like? Sauteed vegetables, I think I will bring them to the party as well!
The taco has been a favorites of mine since I was a child, really I have an obsession for Mexican food...but that is for a whole other blog. When I think tacos, I think of a little truck or restaurant. Freshly made, simple ingredients like home made salsa and guacamole with soft corn or flour tortillas. Well, now that this idea was in my head there was no turning back. I leaped out of my chair(slowly, after about 10 minutes) and headed for the door. I raced down the stairs(waited for the elevator as 18 flights of stairs are not as fun as they sound) and I was off to the grocery store!
For all you cooks out there, my blog is not meant to be a cookbook. You will very rarely(if ever) find a recipe on here or around my apartment for that matter. I believe that great cooking requires mixing great flavors you love. Keeping that in mind I will almost always give the ingredients however it is up to you to determine what portions you need.
My trip to the grocery store was uneventful and unexciting however I got some great ingredients, which is all I needed. I brought back some mushrooms, to be sauteed in butter and chili powder with a little fresh garlic. Traditional, maybe not. Delicious, yes! This was to be my first condiment.
My second condiment was a little more authentic. A delicious mix of peppers, onions, garlic, zucchini and chili powder. Sauteed in butter with a little addition of ground cumin made it so much better!
You know I have to make salsa and it is all about simplicity here. Freshly diced tomato and red onion with fresh garlic, lime juice and fresh cilantro. Of course, we all know I love avocado so there has to be guacamole.
My guacamole is simple, just the way I like it! Fresh avocado, tossed with diced tomatoes, red onions and tobasco! With a squirt of fresh lime juice and some salt and ground pepper, I was ready to rock!
Beans have always been a staple, and a favorite of mine. I had every intention of making the refried black beans from scratch but upon learning the time it would take to make, I went for the canned variety! I know, I know, for shame! No! Believe it or not, I actually enjoy canned refried beans and will almost always accept it as a substitution for homemade.
Last, but certainly not least! The chorizo, seasoned with plenty of chili powder, cumin and a handful of other spices. It had a nice kick to it, but the heat does not linger. It will be a great addition to the already amazing list of delicious taco fillers I made!
Now that everything is all prepped, it is time for assembly! This is the fun part. Tortillas MUST be heated before use, if you do not heat them they will break into pieces and your tacos will suck! Why, because they won't hold the filling with gaping holes! I prefer to heat mine in the oven for about 30 to 45 seconds. The microwave is an acceptable alternative, however you will not get any crunchiness like you would from one that was toasting in an oven.
I like a little bit of everything on my taco. First, the delicious bits of pork were centered on the tortilla. Next, a bit of grilled vegetables and mushrooms and a nice dollop of refried beans. Lastly, some fresh salsa and guacamole and then a small amount of shredded cheddar and sour cream! The plate needed some green, so did I and I went with spinach. It goes well with everything!
This is what I call a taco! Mind you, the pictures were tough to take. I could not figure out how to display the tacos without putting them between other items. Any suggestions on how to photograph this meal easier would be totally accepted! If not, jusk bask in the deliciousness of these pictures...and maybe make a batch for yourself, just make sure you don't forget to invite me! Then it can be Taco Time for you too!
Saturday, March 19, 2011
Que Syrah, Syrah - A Delightful Wine Experience with Acacia Vineyard
Well, it was the end to another long work week. I had some co-workers over after work for a few drinks as it has been a busy week for us all. This was definitely a night to pull out a "special occasion" wine. It took a while to decide, but I chose to go with the wine I brought back from my last visit to Napa.
I was in Napa in early February and decided to stop at my favorite carneros winery, Acacia Vineyard. For those of you who have not yet experienced a single vineyard wine by Acacia, you need to do so immediately(immediately after you finish this blog of course)! Matthew Glynn is the senior winemaker at Acacia and he has been getting great scores on the pinot noir and chardonnay he has been producing, most notably the Sangiacomo Chardonnay and the Winery Lake and Lone Tree Vineyard Pinot Noirs.
Before I start to sound like an advertisement, let me talk more about my visit to Acacia. The drive alone is beautiful, on a road that winds through various rolling hillside vineyards. The curves and lack of traffic tempt the rally driver in you, however smarts always prevail so this last part is just a dream.
I have now visited Acacia twice and have brought back a bottle of this each time. Now you are dying to know, what is this wine you speak of? The one which caused you to go off on a tangent before even mentioning the wines name! The most delicious syrah I have ever had with exceptional fruit and spice, but still no name. Tell me you demand! Okay, I will tell you. The wine is none other than the Scott Ranch Syrah.
What??? You have never heard of it? Well this is a very limited production wine so I would be more suprised if you have heard of it. I first tried the 07 vintage during my first trip to Acacia Vineyard last year and it was amazing so I had to bring a bottle back to my hotel for dinner.I have only had one other syrah which was similar to this, that was the Jade Mountain Syrah Mount Veeder Paras Vineyard 03 which I may add is also spectacular.
2007 was a great year overall in California. This certainly shows in the wine which was a delightful experience for us all! I was the only one in the group who has tasted this before and I was almost as excited to hear other opinions on this wine as I was to taste it. What was my opinion you ask?
Acacia Vineyard Syrah Sonoma Coast Scott Ranch 07 is an experience in a bottle, I definitely recommend decanting this wine as it will most certainly contain sediment. The color was dark and rich, almost like a dark plum. What a great start, I chose to let this breathe about 20 minutes and it needed it. It started out overpoweringly spicy but after breathing it was complex. Delicious flavors of currant, pepper and plum alongside aromas of vanilla, anise and cedar notes. The finish was long and the tannins were definitely smooth.
I was not alone and eyeryone loved this choice. The special occasion was not the particular night, rather that it was spent with friends who can appreciate a great wine. While we finished the only bottle I had rather quickly, I was reminded of a certain line from a song, "Whatever will be, will be". This is true, because while I may not get another bottle from this spectacular vintage. The experience is what made it worth it, que syrah, syrah!
I was in Napa in early February and decided to stop at my favorite carneros winery, Acacia Vineyard. For those of you who have not yet experienced a single vineyard wine by Acacia, you need to do so immediately(immediately after you finish this blog of course)! Matthew Glynn is the senior winemaker at Acacia and he has been getting great scores on the pinot noir and chardonnay he has been producing, most notably the Sangiacomo Chardonnay and the Winery Lake and Lone Tree Vineyard Pinot Noirs.
Before I start to sound like an advertisement, let me talk more about my visit to Acacia. The drive alone is beautiful, on a road that winds through various rolling hillside vineyards. The curves and lack of traffic tempt the rally driver in you, however smarts always prevail so this last part is just a dream.
I have now visited Acacia twice and have brought back a bottle of this each time. Now you are dying to know, what is this wine you speak of? The one which caused you to go off on a tangent before even mentioning the wines name! The most delicious syrah I have ever had with exceptional fruit and spice, but still no name. Tell me you demand! Okay, I will tell you. The wine is none other than the Scott Ranch Syrah.
What??? You have never heard of it? Well this is a very limited production wine so I would be more suprised if you have heard of it. I first tried the 07 vintage during my first trip to Acacia Vineyard last year and it was amazing so I had to bring a bottle back to my hotel for dinner.I have only had one other syrah which was similar to this, that was the Jade Mountain Syrah Mount Veeder Paras Vineyard 03 which I may add is also spectacular.
2007 was a great year overall in California. This certainly shows in the wine which was a delightful experience for us all! I was the only one in the group who has tasted this before and I was almost as excited to hear other opinions on this wine as I was to taste it. What was my opinion you ask?
Acacia Vineyard Syrah Sonoma Coast Scott Ranch 07 is an experience in a bottle, I definitely recommend decanting this wine as it will most certainly contain sediment. The color was dark and rich, almost like a dark plum. What a great start, I chose to let this breathe about 20 minutes and it needed it. It started out overpoweringly spicy but after breathing it was complex. Delicious flavors of currant, pepper and plum alongside aromas of vanilla, anise and cedar notes. The finish was long and the tannins were definitely smooth.
I was not alone and eyeryone loved this choice. The special occasion was not the particular night, rather that it was spent with friends who can appreciate a great wine. While we finished the only bottle I had rather quickly, I was reminded of a certain line from a song, "Whatever will be, will be". This is true, because while I may not get another bottle from this spectacular vintage. The experience is what made it worth it, que syrah, syrah!
Wednesday, March 16, 2011
A Very Sushi Birthday at Kenko Niwa
A friend of mine had her birthday dinner tonight. Anyone who knows me personally, is well aware that I love food and sushi is no exception. When I was asked where to go, I thought Kenko Niwa immediately. I have been eating sushi since I was a child, mind you I was not nearly as adventurous back then. California rolls, shrimp, tempura and gyoza was about all I would eat back then but those days are long past!
My first experience with Kenko was at their first location on the corner of Arbuthnot and Corydon. Kenko was one of the first sushi restaurants on Corydon Avenue and their first location is stylistically, what I would think of as a "sushi bar". There is an island in the middle of the dining room which is the sushi bar, and you can sit there and chat with the chefs as they expertly prepare the orders. Kenko Niwa is more of a dining experience, the "sushi bar" is tucked away in the corner of the restaurant. There are several sections with tables, a fireplace and even a private tatami room!
There were very few disappointments in this visit, first was when I heard that ownership had changed. Oh no, what has happened to all my favorites? Have they changed anything? Is this even the same place I fell in love with? All these thoughts flooded through my head as I was told they no longer have a sake menu. My heart dropped, things have changed. I ordered the only cold sake on the menu, Gekkeikan Draft Sake. Luckily Gekkeikan has not disappointed me yet and the first disappointment was alleviated. You probably think I am crazy for fussing over sake, you may be right but we will never know.
I started with the miso soup, a perfect start to a sushi dinner! It was hot with a very delicious and flavorful broth. Bits of tofu and tender seaweed gave it a bit of texture and salty flavor with just the slightest hint of green onion. Soup like this does not last long and it took some effort to take pictures of it before eating it(you have no idea).
The next course was gyoza, a Japanese dumpling filled with pork and steamed. They are often referred to as potstickers in North America. They are usually pan fried after they steam to sear and give them a little texture. Gyozas take me way back, they were one of the things I loved as a kid. My dad would often make them for an appetizer whether we were at home or out sailing about the California coast. These were wonderful and took me back, tender bits of pork with garlic and ginger in the stuffing. The gyoza was nice and crispy on the outside while still being tender, just the way I like it. I also like a little soy sauce and sesame oil and this is what the sauce they provided tasted like.
The next dish was spectacular, called TNT Tempura(Prawns), this is a feast for your eyes until you taste it. From that point, the only feasting is going on in your mouth as you devour every tasty bit. 5 Jumbo pieces of Shrimp Tempura were smothered in a kabayaki sauce and topped with fish roe and sesame seeds. All these neatly built on top of some leafy greens. They were awesome!
On to the nigiri sushi! From right to left, I started of with yellowtail which is always a favorite of mine. Next was Japanese Butterfish which I never had before. It was so soft and light with a buttery texture that melts in your mouth, very nice! The last piece was just a roll of delicious goodness. Fatty Tuna and scallions on top of sushi rice wrapped with seaweed. Very nice and I have never seen it served this way.
Next was the soft shell crab, always a favorite. This one was to be a disappointment. I expected a delicious deep fried, whole soft shell crab. That is how I first had it however that is not what I got. The meat was good but it was small. It was also very crispy and while it was alright, it was not what I expected. I do not think I would order it again:(
On to the grand finale! The final plate was amazing and included a few of my favorites. On the right side, something I order every time, bakudan. This is a spicy tuna roll with crunchy tempura batter and the flavor and textures are always amazing. Of course they were this time too! I still had not had my fill of tuna so I ordered another piece of nigiri! Then, the caterpillar roll...this has some of my favorite ingredients. First and almost foremost is avocado, I love avocado and will not talk about it now. Why? That will turn into a whole new blog! More on that in the future. Barbecued eel is delicious with a slightly sweet and smoky flavor, it is wrapped in rice and topped with mmm...avocado! Then it is drizzled with with kabayaki sauce and sesame seeds. Amazing.
In the end, the night was a great experience for everyone. Everyone had fun, enjoyed the food and tried new things. The service was wonderful. One thing I learned, life is full of changes and while they may suck there is usually some good. Fortunately here, there was a quite a bit of good! So I guess I just need to learn to keep up with the times.
Kenko Niwa
631 Corydon Avenue
Winnipeg, MB
204-452-3656
My first experience with Kenko was at their first location on the corner of Arbuthnot and Corydon. Kenko was one of the first sushi restaurants on Corydon Avenue and their first location is stylistically, what I would think of as a "sushi bar". There is an island in the middle of the dining room which is the sushi bar, and you can sit there and chat with the chefs as they expertly prepare the orders. Kenko Niwa is more of a dining experience, the "sushi bar" is tucked away in the corner of the restaurant. There are several sections with tables, a fireplace and even a private tatami room!
There were very few disappointments in this visit, first was when I heard that ownership had changed. Oh no, what has happened to all my favorites? Have they changed anything? Is this even the same place I fell in love with? All these thoughts flooded through my head as I was told they no longer have a sake menu. My heart dropped, things have changed. I ordered the only cold sake on the menu, Gekkeikan Draft Sake. Luckily Gekkeikan has not disappointed me yet and the first disappointment was alleviated. You probably think I am crazy for fussing over sake, you may be right but we will never know.
I started with the miso soup, a perfect start to a sushi dinner! It was hot with a very delicious and flavorful broth. Bits of tofu and tender seaweed gave it a bit of texture and salty flavor with just the slightest hint of green onion. Soup like this does not last long and it took some effort to take pictures of it before eating it(you have no idea).
The next course was gyoza, a Japanese dumpling filled with pork and steamed. They are often referred to as potstickers in North America. They are usually pan fried after they steam to sear and give them a little texture. Gyozas take me way back, they were one of the things I loved as a kid. My dad would often make them for an appetizer whether we were at home or out sailing about the California coast. These were wonderful and took me back, tender bits of pork with garlic and ginger in the stuffing. The gyoza was nice and crispy on the outside while still being tender, just the way I like it. I also like a little soy sauce and sesame oil and this is what the sauce they provided tasted like.
The next dish was spectacular, called TNT Tempura(Prawns), this is a feast for your eyes until you taste it. From that point, the only feasting is going on in your mouth as you devour every tasty bit. 5 Jumbo pieces of Shrimp Tempura were smothered in a kabayaki sauce and topped with fish roe and sesame seeds. All these neatly built on top of some leafy greens. They were awesome!
On to the nigiri sushi! From right to left, I started of with yellowtail which is always a favorite of mine. Next was Japanese Butterfish which I never had before. It was so soft and light with a buttery texture that melts in your mouth, very nice! The last piece was just a roll of delicious goodness. Fatty Tuna and scallions on top of sushi rice wrapped with seaweed. Very nice and I have never seen it served this way.
Next was the soft shell crab, always a favorite. This one was to be a disappointment. I expected a delicious deep fried, whole soft shell crab. That is how I first had it however that is not what I got. The meat was good but it was small. It was also very crispy and while it was alright, it was not what I expected. I do not think I would order it again:(
On to the grand finale! The final plate was amazing and included a few of my favorites. On the right side, something I order every time, bakudan. This is a spicy tuna roll with crunchy tempura batter and the flavor and textures are always amazing. Of course they were this time too! I still had not had my fill of tuna so I ordered another piece of nigiri! Then, the caterpillar roll...this has some of my favorite ingredients. First and almost foremost is avocado, I love avocado and will not talk about it now. Why? That will turn into a whole new blog! More on that in the future. Barbecued eel is delicious with a slightly sweet and smoky flavor, it is wrapped in rice and topped with mmm...avocado! Then it is drizzled with with kabayaki sauce and sesame seeds. Amazing.
In the end, the night was a great experience for everyone. Everyone had fun, enjoyed the food and tried new things. The service was wonderful. One thing I learned, life is full of changes and while they may suck there is usually some good. Fortunately here, there was a quite a bit of good! So I guess I just need to learn to keep up with the times.
Kenko Niwa
631 Corydon Avenue
Winnipeg, MB
204-452-3656
Saturday, March 12, 2011
Friends, Wine and Chinese Food. Does it get any better?
Last night we had some friends over and when you are visiting our household in the evening, generally dinner is involved. It was a long week so I pulled a nice bottle from my collection to drink. We were all hungry, and I had that little voice inside me that said, "You want duck!", so I casually demanded Chinese. There were no objections in the room, what a great start!
So let me tell you a bit about this wine. It was a bottle of Chalone Vineyard Estate Grown Gavilan Grenache 2008. This is a very limited bottling with only 1,650 bottles produced. For those who are unfamiliar with Chalone Vineyard, it is a step back in to California wine history. Dick Graff purchased the property in 1964 for its potential for growing exceptional Burgundian chardonnay. Chalone Vineyard was also involved in the Judgement of Paris in 1976, you may have even noticed a bottle from Chalone Vineyard in the movie Bottle Shock. Chalone Vineyard also has it's own AVA, Chalone!
The Senior Winemaker at Chalone Vineyards is Robert Cook and he is making some pretty impressive Burgundian style wines. The grenache is a step out of Burgundy and in to Rhone. The aroma is enticing, with hints of strawberry and vanilla. These were also present on the palette with a bit of cherry and raspberry too! A lot of bright fruit, very soft tannins it was a delight to drink. I only wish I had more :(
Dinner came very shortly after we ordered. I have ordered from Ken's before, the prices are right and they deliver. This time it came very quick, 25 minutes. I was impressed, and as you will see, we got a very nice variety of dishes! Some of the items I have had before but we tried a new dish too.
So, as you can see, we did get roast duck. It was so moist and tender and the skin was even crispy after delivery...wow! They do Peking duck as well, but it usually requires advance notice and this one is almost as good! Another faithful item we usually order is the Cantonese Chow Mein. It had tender pieces of BBQ pork, chicken, shrimp and squid along with pan fried vegetables. All this on a bed of noodles, which swim in a delicious sauce!
This was not the first time I ordered the Sliced Chicken with Five Spice Salt, but it was definitely the best. Deep fried to a nice golden crispy goodness, they are then drizzled with a mixture of peppers, onions and red chili flakes. If you like heat, you will enjoy this dish! The dish is then finished with a special Five Spice Salt which is actually quite subtle.
It has been quite a while since I have had Mooshi however our friends had never tried it at all. I want to thank Ken's for using authentic Mooshi pancakes, unlike the last place I had Mooshi at which used flour tortillas. You need a pancake that will contain the liquid and not break from the hoisin sauce which I love so much! The filling was delicious bits of pork with egg, bean sprouts and a little green onions.
The one dish we had never tried before was the Sliced Beef in a Satay Sauce. The beef was very flavorful and juicy. It was bathed in a rich satay sauce with onions and peppers. We finished almost everything, including the wine! How can you top that?
Well we were all full and the bottle was finished. The moral of the story...go to Ken's. Your right, that is not a moral but, it is what you should do. You should also get some of that grenache if you are lucky enough to find it. I know that is not a moral either, but who needs that when you have great friends, awesome wine and Chinese food?
Ken's Restaurant
333 Ellice Ave
Winnipeg, MB
943-1062
Sun-Thur: 11am-3am
Sat&Sun: 11am-4am
So let me tell you a bit about this wine. It was a bottle of Chalone Vineyard Estate Grown Gavilan Grenache 2008. This is a very limited bottling with only 1,650 bottles produced. For those who are unfamiliar with Chalone Vineyard, it is a step back in to California wine history. Dick Graff purchased the property in 1964 for its potential for growing exceptional Burgundian chardonnay. Chalone Vineyard was also involved in the Judgement of Paris in 1976, you may have even noticed a bottle from Chalone Vineyard in the movie Bottle Shock. Chalone Vineyard also has it's own AVA, Chalone!
The Senior Winemaker at Chalone Vineyards is Robert Cook and he is making some pretty impressive Burgundian style wines. The grenache is a step out of Burgundy and in to Rhone. The aroma is enticing, with hints of strawberry and vanilla. These were also present on the palette with a bit of cherry and raspberry too! A lot of bright fruit, very soft tannins it was a delight to drink. I only wish I had more :(
Dinner came very shortly after we ordered. I have ordered from Ken's before, the prices are right and they deliver. This time it came very quick, 25 minutes. I was impressed, and as you will see, we got a very nice variety of dishes! Some of the items I have had before but we tried a new dish too.
So, as you can see, we did get roast duck. It was so moist and tender and the skin was even crispy after delivery...wow! They do Peking duck as well, but it usually requires advance notice and this one is almost as good! Another faithful item we usually order is the Cantonese Chow Mein. It had tender pieces of BBQ pork, chicken, shrimp and squid along with pan fried vegetables. All this on a bed of noodles, which swim in a delicious sauce!
This was not the first time I ordered the Sliced Chicken with Five Spice Salt, but it was definitely the best. Deep fried to a nice golden crispy goodness, they are then drizzled with a mixture of peppers, onions and red chili flakes. If you like heat, you will enjoy this dish! The dish is then finished with a special Five Spice Salt which is actually quite subtle.
It has been quite a while since I have had Mooshi however our friends had never tried it at all. I want to thank Ken's for using authentic Mooshi pancakes, unlike the last place I had Mooshi at which used flour tortillas. You need a pancake that will contain the liquid and not break from the hoisin sauce which I love so much! The filling was delicious bits of pork with egg, bean sprouts and a little green onions.
The one dish we had never tried before was the Sliced Beef in a Satay Sauce. The beef was very flavorful and juicy. It was bathed in a rich satay sauce with onions and peppers. We finished almost everything, including the wine! How can you top that?
Well we were all full and the bottle was finished. The moral of the story...go to Ken's. Your right, that is not a moral but, it is what you should do. You should also get some of that grenache if you are lucky enough to find it. I know that is not a moral either, but who needs that when you have great friends, awesome wine and Chinese food?
333 Ellice Ave
Winnipeg, MB
943-1062
Sun-Thur: 11am-3am
Sat&Sun: 11am-4am
Wednesday, March 9, 2011
Sirloin? Yes Please!
Sirloin, a word that excites the tastebuds. When I hear it, I think of delicious steaks or a mouthwatering burger. What's that you say, a sirloin roast? Yes my friends, I did say sirloin roast and yes it is as wonderful as it sounds! While there is the ever popular top sirloin roast, I chose the less expensive sirloin tip roast(just as much flavor).
There are many things I love about sirloin. Even the name sounds humorous, however I will refrain from meat jokes for your sake. The price is always right and I also love that it cooks fairly fast, in the time it takes me to prepare 2 or 3 side dishes, the roast is ready. The flavor is always wonderful and does not need a lot of extra seasonings.
I will generally stick with a rub of salt, pepper and garlic powder, very simple but delicious. While not as tender as it's neighbor top sirloin it can still be cut with a butter knife when cooked properly. I sear all sides in a cast iron pan and then it goes into the oven. I roast it dry for about 30 minutes and then add water to the pan and cook another hour. The jus from this meat is so rich and flavorful I could drink it for dinner!
Such a beautiful color, I may paint my apartment the same color(I won't). On a serious note I love how it turned out, the meat was cooked to a perfect rare. There was a slight bark on the outside which gave it a nice bit of crispiness. And the flavor you ask, full of sirloiny goodness! Did I just make up a word, maybe, but it is that easy and that delicious. So when someone says sirloin, I say yes please!
There are many things I love about sirloin. Even the name sounds humorous, however I will refrain from meat jokes for your sake. The price is always right and I also love that it cooks fairly fast, in the time it takes me to prepare 2 or 3 side dishes, the roast is ready. The flavor is always wonderful and does not need a lot of extra seasonings.
I will generally stick with a rub of salt, pepper and garlic powder, very simple but delicious. While not as tender as it's neighbor top sirloin it can still be cut with a butter knife when cooked properly. I sear all sides in a cast iron pan and then it goes into the oven. I roast it dry for about 30 minutes and then add water to the pan and cook another hour. The jus from this meat is so rich and flavorful I could drink it for dinner!
Such a beautiful color, I may paint my apartment the same color(I won't). On a serious note I love how it turned out, the meat was cooked to a perfect rare. There was a slight bark on the outside which gave it a nice bit of crispiness. And the flavor you ask, full of sirloiny goodness! Did I just make up a word, maybe, but it is that easy and that delicious. So when someone says sirloin, I say yes please!
Sunday, March 6, 2011
Sunday Night Special - Short Ribs
Well, the weekend is officially coming to a close which can only mean one thing, back to work. After a long and somewhat tough week, I prepare for the new week ahead with comfort! The kind of rich, meaty, creamy garlicky goodness meal that just makes life a whole lot better, even if only during dinner!
It has been quite a while since I have had short ribs and I just bought some from the butcher. So the planning began, what else could go with short ribs? My first thought was mashed potatoes, but I really did not feel like cooking them from scratch. As I scrounged through our cupboard, I stumbled on my first side, of course gnocchi! It fit my potato fix just right!
Now the meal would not be complete without some sort of vegetable. Today, I went for a double dose with a steamed artichoke and oven roasted asparagus. Very simple to make and even easier to eat! I have been a huge fan of both since I was a child so you know there will be comfort there!
The short ribs were cooked slowly, very slowly! The first 3 hours were spent in the slow cooker with no seasoning and no liquid. At the 3 hour mark, I put some water in to start braising. I seasoned the meat with a mix of salt, pepper, garlic powder and mustard. Then I went to bed and when I got up the ribs looked beautiful swimming in a nice beefy sauce. I took the ribs out of the sauce and put both in the refrigerator to cool off.
As dinner time approaches, it is time to get to work. All in all, total cooking time excluding prep was about 45 minutes. I steamed the artichokes and roasted the asparagus with just a bit of oil and salt. I love the way the outside of the asparagus gets crispy and the inside stays tender. They shrank quite a bit but I would not have made them differently.
As the gnocchi finished cooking, I tossed it with a blend of parmesan and goat cheese and mixed in garlic and herbs. Then to finish, a little butter for good measure! Throw in some pepper and we are good to go. Nothing says comfort like gnocchi and goat cheese. I learned that from Italians(well, sort of).
Finally, the leftover liquidy goodness from the ribs was made into a smoky sauce you see lightly drizzled over everything. If you are not hungry after seeing these pictures, see a doctor!
So now I am full, ready to relax before bed. It doesn't get much more comforting than that, unless you were enjoying it in a La-Z-Boy recliner. Bring on the next week, I am ready!
It has been quite a while since I have had short ribs and I just bought some from the butcher. So the planning began, what else could go with short ribs? My first thought was mashed potatoes, but I really did not feel like cooking them from scratch. As I scrounged through our cupboard, I stumbled on my first side, of course gnocchi! It fit my potato fix just right!
Now the meal would not be complete without some sort of vegetable. Today, I went for a double dose with a steamed artichoke and oven roasted asparagus. Very simple to make and even easier to eat! I have been a huge fan of both since I was a child so you know there will be comfort there!
The short ribs were cooked slowly, very slowly! The first 3 hours were spent in the slow cooker with no seasoning and no liquid. At the 3 hour mark, I put some water in to start braising. I seasoned the meat with a mix of salt, pepper, garlic powder and mustard. Then I went to bed and when I got up the ribs looked beautiful swimming in a nice beefy sauce. I took the ribs out of the sauce and put both in the refrigerator to cool off.
As dinner time approaches, it is time to get to work. All in all, total cooking time excluding prep was about 45 minutes. I steamed the artichokes and roasted the asparagus with just a bit of oil and salt. I love the way the outside of the asparagus gets crispy and the inside stays tender. They shrank quite a bit but I would not have made them differently.
As the gnocchi finished cooking, I tossed it with a blend of parmesan and goat cheese and mixed in garlic and herbs. Then to finish, a little butter for good measure! Throw in some pepper and we are good to go. Nothing says comfort like gnocchi and goat cheese. I learned that from Italians(well, sort of).
Finally, the leftover liquidy goodness from the ribs was made into a smoky sauce you see lightly drizzled over everything. If you are not hungry after seeing these pictures, see a doctor!
So now I am full, ready to relax before bed. It doesn't get much more comforting than that, unless you were enjoying it in a La-Z-Boy recliner. Bring on the next week, I am ready!
Thursday, March 3, 2011
The Bacon Escapade
I have many people to thank for my love of pork, a large portion of these thanks go out to Anthony Bourdain. From his trips to pork sausage heaven and into the world of whole roast hog, it doesn't get much better than that. My love for pork has inevitably brought me to bacon. I love to eat it, and recently I have come to enjoy curing and smoking it too!
This is not my first experience with curing bacon, though you could not tell by the way things turned out. I have been making my own bacon for about 6 months now and I love it. The flavor is so much better, you can alter it to suit your tastes. There are so many variables you can adjust, from the salt cure to the spices, sweet or savory. You can even use a variety of different woods for amazing smoky flavors!
I have gotten pretty good at the curing process and it is fairly simple. I work in a small, fairly clean kitchen so I feel confident in using no nitrites for my bacon, just salt and spices! I like to cure my bacon for 5 days, it gives a good salt level and I can even rinse with liquid if it is to salty. I often change my cure blend however lately it has contained kosher salt, black pepper, mustard and garlic powder. I also add brown sugar as it carmelizes well and counters the saltiness to help balance the cure.
My cures get better and better each time and I was really excited about this batch! How does the cure work you ask? Well the salt actually pulls moisture out of the meat acting as a natural preservative by curing the meat. The belly will become more and more firm as moisture is removed. This is the belly after it was cured, I rinse the salt and spices off with apple juice as I think it adds a little flavor to the meat!
This is the point where the smoking begins. You need to dry the belly out first so a "pellicle" can form. This can take anywhere from 15 minutes to an hour but it is the only way the smoke will stick to the meat(sounds weird, doesn't it?), the meat will even be sticky to the touch when ready for the smoker. Normally, in the summer I use a small charcoal barbeque grill for my smoking. I use a mixture of about 80% apple wood and 20% cherry wood. This does not work so well in the winter though, because it is hard to control the coals in -20C. I have made bacon twice since winter has reared it's ugly head and have failed both times due to one reason, a gas grill!
I am not here to knock the use of gas grills to smoke, however I would advise against it especially if you are using a single burner. If you can control your grill in sections, you will not have this problem. However I can't so below is my lesson.
You can imagine my horror finding my lovely pork belly on fire. I took it off right after turning off the grill, it was still smoldering. As you can see from the pictures, the light is not that bad, the bacon is that burnt! I was able to trim off the charred meat, however as you can see below that accounted for about 95% of the meat. After I trimmed off all the char, I smoked it again( on the charcoal grill of course!) and this is what I got. This is how my bacon should have looked, but much larger.
So what have we learned? I need to invest in a small smoker! What else did we learn? Do not try and use a single burner gas grill for smoking bacon! Your bacon will pay the price and it is heart wrenching. All in all the little bacon I have left is spectacular. Slightly smoky and peppery, this bacon will go great with anything! I am going to make one amazing carbonara with what I have left. I may even post that on here too, oh and my next bacon experiment...maybe maple bacon?
This is not my first experience with curing bacon, though you could not tell by the way things turned out. I have been making my own bacon for about 6 months now and I love it. The flavor is so much better, you can alter it to suit your tastes. There are so many variables you can adjust, from the salt cure to the spices, sweet or savory. You can even use a variety of different woods for amazing smoky flavors!
I have gotten pretty good at the curing process and it is fairly simple. I work in a small, fairly clean kitchen so I feel confident in using no nitrites for my bacon, just salt and spices! I like to cure my bacon for 5 days, it gives a good salt level and I can even rinse with liquid if it is to salty. I often change my cure blend however lately it has contained kosher salt, black pepper, mustard and garlic powder. I also add brown sugar as it carmelizes well and counters the saltiness to help balance the cure.
My cures get better and better each time and I was really excited about this batch! How does the cure work you ask? Well the salt actually pulls moisture out of the meat acting as a natural preservative by curing the meat. The belly will become more and more firm as moisture is removed. This is the belly after it was cured, I rinse the salt and spices off with apple juice as I think it adds a little flavor to the meat!
I am not here to knock the use of gas grills to smoke, however I would advise against it especially if you are using a single burner. If you can control your grill in sections, you will not have this problem. However I can't so below is my lesson.
You can imagine my horror finding my lovely pork belly on fire. I took it off right after turning off the grill, it was still smoldering. As you can see from the pictures, the light is not that bad, the bacon is that burnt! I was able to trim off the charred meat, however as you can see below that accounted for about 95% of the meat. After I trimmed off all the char, I smoked it again( on the charcoal grill of course!) and this is what I got. This is how my bacon should have looked, but much larger.
So what have we learned? I need to invest in a small smoker! What else did we learn? Do not try and use a single burner gas grill for smoking bacon! Your bacon will pay the price and it is heart wrenching. All in all the little bacon I have left is spectacular. Slightly smoky and peppery, this bacon will go great with anything! I am going to make one amazing carbonara with what I have left. I may even post that on here too, oh and my next bacon experiment...maybe maple bacon?
Tuesday, March 1, 2011
Introducing - Food and W(h)ine
Welcome to my blog! This first entry will be an introduction to what you should expect to see from me. I love food and great drinks! This blog will contain reviews from restaurants I visit, wines I taste as well as stuff cooked in my own(be it small) kitchen. I will also post pictures of my experiments in the delicious food category as well as food tried at restaurants. I may even whine occasionally about things that bother me!
I will get over the initial boring material by writing a bit about myself. I was originally born in California and moved to Winnipeg when I was 13 years old. I am now 28 years old and have been blessed to have experienced some great food and drinks. My passion for wine started as a child when my parents would drive through California's wine country touring and tasting at the vineyards. I never knew at the time how much of an impact these winery visits would have on me.
My introduction to great food was also at a very young age! I was lucky to have a family that also loves great food and drinks. My parents were always taking us(I have a younger sister) to new restaurants, exposing us to different food cultures. From my first experiences with sushi and dim sum to the first crawfish boil, we were always trying exciting and new foods! Both of my parents were amazing cooks as well, so from corned beef and cabbage to chicken marsala. We always ate well.
Back to the present...I live with a roomate in downtown Winnipeg. We both love food and most of my experiments will be tested with him. He is generally the one with me when I am at a restaurant, a "partner in crime" if you will.
I have been lucky to have been working in the Food & Beverage industry for over 10 years now and have worked for a lot of restaurants. This has given me the opportunity to try even more amazing food! More recently, trips to Los Angeles, San Diego, San Francisco and Napa Valley have given me so many opportunities to try new things. I love to travel and may even post details from my trips.
I do not know how much time I will regularly be able to commit to this blog, however I promise it will have all the excitement that is my life! Feel free to comment or ask questions, I will try my best to get back to everyone.
Cheers!
I will get over the initial boring material by writing a bit about myself. I was originally born in California and moved to Winnipeg when I was 13 years old. I am now 28 years old and have been blessed to have experienced some great food and drinks. My passion for wine started as a child when my parents would drive through California's wine country touring and tasting at the vineyards. I never knew at the time how much of an impact these winery visits would have on me.
My introduction to great food was also at a very young age! I was lucky to have a family that also loves great food and drinks. My parents were always taking us(I have a younger sister) to new restaurants, exposing us to different food cultures. From my first experiences with sushi and dim sum to the first crawfish boil, we were always trying exciting and new foods! Both of my parents were amazing cooks as well, so from corned beef and cabbage to chicken marsala. We always ate well.
Back to the present...I live with a roomate in downtown Winnipeg. We both love food and most of my experiments will be tested with him. He is generally the one with me when I am at a restaurant, a "partner in crime" if you will.
I have been lucky to have been working in the Food & Beverage industry for over 10 years now and have worked for a lot of restaurants. This has given me the opportunity to try even more amazing food! More recently, trips to Los Angeles, San Diego, San Francisco and Napa Valley have given me so many opportunities to try new things. I love to travel and may even post details from my trips.
I do not know how much time I will regularly be able to commit to this blog, however I promise it will have all the excitement that is my life! Feel free to comment or ask questions, I will try my best to get back to everyone.
Cheers!
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