Adapted from Ken Hom Cooks Thai Cookbook
serves 4 -5 people

A good friend of mine taught me how to make Thai food and now I always have the ingredients for Phad Thai on hand.

Phad Thai Sauce

1 cup water
1 ½  cups sugar  (less if you rather not as sweet)
2 tablespoons white vinegar
1 teaspoon salt
1 piece of tamarind (approx 1" x 1") – purchase this at a Asian supermarket
½ cup ketchup

Method

Combine ingredients in a saucepan, stir and bring to boil.

Lower heat and simmer for approximately 30 minutes.

Strain sauce to collect remaining bits of tamarind (pits, skins etc).  Makes about 2 cupes.  This sauce can be stored in the fridge for weeks.  Reheat when ready to make Phad Thai.

Ingredients for Phad Thai

1 package of rice noodles (medium width)
1 tablespoon oil
1 clove of garlic minced
2-3 teaspoons of fish sauce
1 lime, cut into wedges
1-2 eggs
2 chicken breasts cubed
a couple of handfuls of bean sprouts (washed)
2-3 green onions finely chopped
1/2 cup chopped peanuts or cashews
2-5 sprigs of fresh coriander (coarsely chopped)

Optional items:
1 cup of cubed deep friend tofu (optional)
15 - 30 cooked or raw shrimp (optional)

To assemble

Soak noodles in warm to boiling water to soften (approx 30 minutes or longer.

his part of the assembly takes on 8-10 mins so have everything chopped and ready!

Heat wok. Add oil and garlic. Break eggs into oil and scatter fry. Add chicken and stir until cooked.  If using raw shrimp add to wok when chicken is almost done.

Drain water from noodles and add to wok. Toss continuously.

Pour Phad Thai sauce (as much or as little as you like), green onions, tofu and cooked shrimp (if using). Add fish sauce to taste.

Keep tossing noodles until completely coated with sauce and food is really hot.

To Serve Phad Thai

Place a handful of bean sprouts side of plate. Mound noodles beside sprouts. Sprinkle with chopped peanuts, coriander and squeeze lime juice over top. Serve immediately with spring rolls.

This combines the best of 3 things: a light cake, fresh fruit & BBQ.  Be sure to watch the angel food cake very carefully while it is on the BBQ. Take your eyes away for a second & it could burn…especially when it is coated with maple syrup!

Grilled Angel Food Cake with Fresh Fruit Salsa

2 cups fresh or frozen strawberries - diced
2 golden delicious apples peeled - dice finely
2 kiwi – peeled & diced finely
1 cup raspberries – fresh or frozen
1 cup blueberries – fresh or frozen
1 Tbsp brown sugar
2 Tbsp white sugar (or omit & add more brown sugar)
2 Tbsp raspberry jam (or Farm Boy Fig Jam is also good)
1/2 tsp of cinnamon (optional)

Method
Mix in a bowl & chill until serving.
This is a great fruit mixture to top a bowl of yogurt, pound cake, ice cream…you name it!

How to Grill the Angel Food Cake

1. Heat BBQ on medium high.
2. With an already prepared Angel Food Cake, cut cake 6 or 8 slices, brush very liberally with real maple syrup.
3. Place on a hot BBQ until toasted – the sugar starts to caramelize and you get attractive grill marks (done when it looks like a campfire marshmallow -- not the ones that catch fire!).
4. Serve on a plate topped with a spoonful of fruit salsa and whipping cream (Tip: infused the whipping cream with lavender sugar or a splash of Tia Maria liqueur).
5. Garnish with a sprig of mint or slice of orange
6. Be ready for oohs and ahhhs!

What bottle of wine to uncork?

With the fresh fruit and light cake, you have many wine pairing options! Try a bottle of red icewine (made with Cabernet Franc grapes), Sparkling Shiraz  or take a dry approach by serving a glass of sparkling white like Moscato d’Asti made in Italy.

Voila!  Your BBQ'd dessert is ready to eat.

One of our Savvy Selections wine of the month subscribers invited me to dinner & served this dessert.  It is OMG delicious!  And while he fessed up that he doesn’t usually make desserts, this recipe is no sweat at all. His tip - be watchful that the pie pastry doesn’t brown too quickly.

Quick Apple Tart

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 medium Golden Delicious apples, peeled, cored, very thinly sliced
2 Tbsp (1/4 stick) unsalted butter, melted
3 Tbsp white sugar mixed with 1/2 teaspoon (or so) of ground cinnamon
1/4 cup apricot jam, melted

Method

1. Preheat oven to 400°F.
2. Line baking sheet with parchment paper. Unfold pastry on parchment paper (do not skip this step!)
3. Using the tines of fork, pierce 1/2-inch border around edge of pastry, then pierce center all over
4. Arrange apples atop pastry in 4 rows, overlapping apple slices and leaving border clear.
5. Brush apples with melted butter; sprinkle with cinnamon sugar. Bake 30 minutes.
6. Brush melted jam over apples. Put the tart back into the oven until golden, about 8 minutes longer. Serve warm or at room temperature.

What bottle of wine to uncork?

When you pair a dessert with a wine, the rule of thumb is to select a wine that is sweeter than the dessert. Nothing goes better with an apple dessert than Ontario ice wine. Chill a glass of icewine made with Vidal or Riesling or even Gewürztraminer and you have a heavenly match. See our list of suggested Ice wines

These are my favorite spiced nuts and I’ve been asked for the recipe more times than I can count! I honestly think the secret ingredient is the rosemary—there is lots of it and it is sharp yet fragrant.

This recipe & photo is from Domenica Cooks & is in fact adapted slightly from The Union Square Cafe Cookbook, by Danny Meyer and Michael Romano; 1994 Harper Collins.

Ingredients (this recipe makes 5 cups)

5 cups mixed raw nuts (I like almonds, brazil nuts, cashews, hazelnuts, pecans, and walnuts)
2 tablespoons finely chopped fresh rosemary
1/2 teaspoon cayenne
2 teaspoons dark brown sugar
2 teaspoons fine sea salt
1 tablespoon unsalted butter, melted

Method

1. Preheat the oven to 350 degrees F.
2. Toss the nuts in a large bowl to combine and spread them out on a rimmed cookie sheet. Toast in the oven until they become light golden brown, 15 to 20 minutes.
3. In the large bowl, combine the rosemary, cayenne, brown sugar, salt, and melted butter. Thoroughly toss the warm toasted nuts with the spiced butter.
4. Serve warm or at room temperature.

What bottle of wine to uncork?

Quite simply a bottle of port of course.  Whether you prefer a Ruby, Tawny, Late Bottle Vintage or Single Quinta port, there are so many to choose from that you can spend all fall & winter learning about the world of port.

Be Savvy! A quick guide of Ports

The history of Port is closely linked to Portugal’s trading relationship with England.  Port was introduced to the rest of the world by the British, as they searched for an alternative to French wines during the unrest of the late 17^th century.

Most of the Port Houses are based inVila Nova de Gaiain, Oporto. The vineyards are carved into the mountainside north of Oporto along the River Duoro that meanders across the north of Portugal before it heads to meet the Atlantic Ocean in the city of Oporto.

The winemaking process results in many different styles including:

White Port
Made with white grapes, white port can range from off-dry to sweet.

Ruby Ports
These Ports have retained their deep red colour.

Ruby  - Young, refreshing port matured in large casks 2-3 years, ready for immediate enjoyment.

Late Bottled Vintage (LBV) – This is made in a specific year (vintage), aged in casks 4-6 years before being bottled.  LBVs can be enjoyed soon after purchasing & will keep several weeks after opening.

Single Quinta Port – ‘Quinta’ is Portuguese for an estate or vineyard, and is roughly equivalent to in wine terms, a French ‘Château’.  A Quinta may (or may not) have an elaborate house on the property.  ASingleQuintaPort is from grapes grown in the best vineyard.  This style matures earlier thanVintagePort.

Vintage Port  - Only produced in exceptional years, & declared a Vintage year by the Port Wine Institute.  This wine spends 2-3 years in barrels, then ages in the bottles for 20+ years.

Tawny Ports
By increasing the wine’s contact with air and wood over time, Tawny matures more rapidly than Ruby & transforms into a delicate orange hued colour & smoother flavour.

Aged Tawny - blends of various harvests, the average age is indicated on the label as “10 year old Tawny” or “20 year old Tawny”.

Colheita – the Portuguese word for ‘harvest’ or ‘vintage’.  This port is made from a single vintage (specific year) & is aged in barrels for a minimum of 7 years.

This is the last week in our ABCD blogs where A is for Australian wines, B is for BBQ recipes, C is for Chilean wines and D…well it is for Desserts of all kinds.  Whether you have a sweet tooth or not, we have a treat to serve after every meal.

For starters…Chocolate.  Honestly, who doesn’t like chocolate? Here is a favorite (and easy dessert) from Savvy Sommelier Patti who always gets rave reviews when she makes this dessert.

Bon Appetit!
Patti

Bittersweet Chocolate Terrine

From the kitchen of Savvy Sommelier Patti Petty

Ingredients

14oz bittersweet chocolate, coarsely chopped
½ cup plus 2 tbsp. Unsweetened cocoa
5 tbsp. strong espresso coffee
2 tbsp. brandy
6 large eggs, room temperature
½ cup sugar
1 cup heavy cream chilled

Method

1. One loaf pan, 8½” x 4½” x 3”, greased and lined with baking parchment
2. Heat oven to 325 degrees
3. Put the chopped chocolate into a heatproof bowl with the cocoa and coffee. Set over a pan of barely simmering water and melt gently, stirring frequently. Remove the bowl from the heat, stir in the brandy and let cool.
4. Meanwhile put the eggs into the bowl of an electric mixer and beat until frothy. Add the sugar and beat until the mixture is pale and very thick.
5. In another bowl, whip the cream until it holds a soft peak.
6. Using a large metal spoon, gently fold the chocolate mixture into the eggs. When combined, fold the whipped cream in.
7. Spoon the mixture into the prepared pan, then stand the pan in a bain-marie.
8. Bake in a preheated oven at 325 for about 1 hour to 1 ¼ hours or until a skewer inserted into the center of the mixture comes out clean.
9. Remove from the oven, let cool in the bain-marie for about 45 minutes, then lift the pan out of the bain-marie and leave until completely cold.
10. Chill overnight then turn out. Serve dusted with confectioner’ sugar or alternately prepare a bittersweet chocolate ganache and smooth over entire surface.
11. Store, well wrapped in refrigerator.

What bottle of wine to uncork?

As the food & wine pairing tip says on the business card of Savvy Sommelier Debbie Trenholm – “A rich, dark chocolate cake & a big, bold red wine - a heavenly match.” Serve a California Zinfandel or velvety Chilean Carmenere or a jammy Cabernet Franc from British Columbia or Ontario.  If you rather a sweet wine with chocolate, then a tawny port or a Hungarian specality - Tokai - would definitely fit the bill.

A favorite summertime event is the Midsummer Herbfest. Each year Savvy Company is involved as the host of the ever popular Chef Cook-off where 3 restaurant chefs battle are put to the task of creating a dish featuring the International Herb of the Year. This year, the Rose, was the special ingredient.

The chefs made simple and elaborate recipes that can be found on www.herbfest.ca. Here is a new twist on a lemonade to serve as you unwind on the patio, on the cottage dock or when you fire up the BBQ.

Enjoy!
- Debbie

Archer's Hard Lemonade

Chef Chris Archer
Tennessy Willems – Ottawa’s popular wood oven pizza place

Lemonade:
juice of six lemons
2 cups white sugar
3 cups water
1 vanilla bean

Method:

1. Dissolve sugar in water and add to lemon juice.
2. Split the vanilla bean length wise and scrape out the seeds and add to the lemonade.
3. Put the empty pod aside.
4. Whisk in the seeds in the lemonade and strain into pitcher.
5. Chill until cold.

To make the drink, fill a tall glass with ice and add the following:
1oz Vodka
½ oz Lychee Liqueur
4 oz Lemonade
one half of the scraped vanilla pod to stir with
slice of lemon
half a dozen or so fresh Canadian raspberries
¾ oz rose water
then drizzle ½ oz Chambord into the lemonade

This is a family favourite in my house.  Both of my parents are from Nova Scotia and ask any Bluenosers about Hodge Podge and their reaction is usually - "yummy!" Loaded with any fresh veggies from the garden or picked up at the farmers market. Left overs (usually not much at my house!) are just good as the first time around.

It is important that the freshest veggies are used, so this is definitely a summer recipe. Use whatever you have on hand (that you would usually boil or steam) & tinker around by adding different vegetables and quantities … the bacon is a must!

Hodge Podge – Harvest Vegetable Chowder

Ingredients
6 to 8 slices bacon – cooked until crispy
2 tablespoons butter
1 to 2 onions - roughly chopped

Any 4 to 6 of the following fresh vegetables:
12 small whole new potatoes – a mix of red & white are my favorite
1 head of cauliflower
1 1/2 cups baby carrots
1 cup fresh green or yellow beans, trimmed and snapped
1 cup fresh peas – use either snow peas or shucked peas
1 cup of yellow or green zucchini – cubed
2 or 3 cobs of corn – boiled & kernels cut off

salt & fresh ground pepper - to taste
1/4 cup butter - cubed
½ cup  to 1 cup 2% milk (or if you like – cream)
1/2 cup water

Method

1. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside.
2. Wipe the skillet with a paper towel leaving just enough bacon fat to lightly fry the onions. Reheat skillet on medium heat & stir in the chopped onion. Cook until the onion has softened. Set aside.
3. In a large pot, bring 3 or so cups of water to a boil.  Keep in mind that you want to boil the vegetables in an order where those that need the most time in the water are done first, then staged to those vegetables that need just a few minutes.  There is nothing worse than over boiled veggies! My suggestion is to begin with potatoes for 5-6 minutes, then add cauliflower until tender, then beans & carrots for 2 mins.  By the time you add zuchinni, peas & corn, the potatoes should be perfectly done!
4. Drain off all but 1 cup of the water (can pour into a bowl & use as vegetable stock for another recipe).  Return to low heat. Add onions.  Pour in enough milk to cover all of the vegetables in the pot. Simmer for 10 to 15 minutes. Watch out that you do not boil the milk…just want to heat it through.
5. Add butter to melt & crumble in most of the bacon (set a handful of bacon aside). Stir gently.
6. Serve into large bowls & top with more bacon.

What bottle of wine to uncork?

This recipe begs for a full bodied white wine like a oaked Chardonnay, Chenin Blanc or Vouvray.  On the flip side, for fun, serve with a bottle of sparkling wine to toast in the best things of summer!

Enjoy!
- Debbie

When watermelons are piled high at the supermarket ideas of summer picnics rush into my head. This unique recipe can be enjoyed as a side salad or I have thread watermelon cubes onto wooden skewers interchanging with black olives and the pour vinaigrette over top and serve as a kebab. Refreshing with a crunch and a zing!

Watermelon & Black Olive Salad

From Wish Magazine

Ingredients
For Salad:
4 cups seedless watermelon cut in ½ inch cubes
1/3 cup chopped black olives
1/3 cup chopped green onions

Method
Place all ingredients in a large salad bowl & set aside.

For Vinaigrette
:
1 Tablespoon *garam marsala
1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 Tablespoons rice vinegar
¼ cup olive oil

* garam marsala: An East Indian spice mixture that generally includes coriander seed, black pepper, cumin, cardamom, tumeric, nutmeg, cloves & cinnamon. Purchase a package of this spice mixture at an Indian grocery or health food store.

Method

1. Mix together all ingredients for vinaigrette.
2. Gently mix in vinaigrette to cover watermelon.
3. Chill until ready to serve.

What bottle of wine to uncork?

There are many flavours in this recipe. Best with something light & refreshing like a Pinot Grigio or Pinot Gris (same grape, different name depending on wine region made) or a dry Rosé from France.

Enjoy!
- Debbie

One summer while visiting Niagara, Charlie Pillitteri of Pillitteri Estates Winery invited me to a backyard BBQ where he served his guests steaks using this delicious dry rub. Now, the beginning of summer BBQ season is always marked in my house by making a ‘batch’ of this rub to ensure that I always have some on hand.  This recipe can easily be doubled & I’d recommend to store in a jar or Ziploc container in the fridge.

The coffee beans caramelize while BBQing, offering a rich earthy flavour that will be enhanced with a robust red wine.

Coffee Steak Rub

Ingredients
½ cup whole coffee beans
¼ cup black peppercorns
¼ cup Montreal Steak spice
4 juicy steaks – any cut

Method

1. With an electric coffee grinder, whiz coffee beans and peppercorns lightly. The result should be a coarse mixture. In a bowl add ground mixture with Montreal Steak spice. Sprinkle mixture over steaks. Gently rub into the surface of the meat, patting down to secure the coffee bean mixture in place. Flip steaks over and repeat on other side.
2. Cover steaks and place in fridge until BBQ is ready (The steaks can ‘marinade’ for a couple of hours or simply a few minutes).
3. Serve BBQ steaks to your liking. Enjoy!

What bottle of wine to uncork?

Steaks are best with a big bold red wine. Try Carmenere from Chile, Cabernet Sauvignon from Australia or a Red Zinfandel from California.

Enjoy! - Debbie

As the saying goes - It’s summertime and the living is easy.  This is especially true when you have a glass of good wine in your hand!  To make your summer a breeze, here are five favorite refreshing summer recipes with suggestions of wines to uncork (or un-twist!). Cheers & enjoy your summer!

Coffee Steak Rub

While visiting Niagara last summer, Charlie Pillitteri of Pillitteri Estates Winery invited me to a backyard BBQ where he served his guests steaks using this unique dry rub. The coffee beans caramelize while BBQing, offering a rich earthy flavour that will be enhanced with a robust red wine. 

TIP: This recipe can be doubled and stored in a jar or Ziploc container in the fridge.

½ cup whole coffee beans
¼ cup black peppercorns
¼ cup Montreal Steak spice
4 juicy steaks – any cut

With an electric coffee grinder, whiz coffee beans and peppercorns lightly.  The result should be a coarse mixture. In a bowl add ground mixture with Montreal Steak spice. Sprinkle mixture over steaks.  Gently rub into the surface of the meat, patting down to secure the coffee bean mixture in place. Flip steaks over and repeat on other side.

Cover steaks and place in fridge until BBQ is ready (The steaks can ‘marinade’ for a couple of hours or simply a few minutes).

Serve BBQ steaks to your liking.  Enjoy!

WHAT TO UNCORK?
Steaks are best with a big bold red wine.  Try Carmenere from Chile, Cabernet Sauvignon from Australia or a Red Zinfandel from California. Enjoy!

Watermelon & Black Olive Salad
From Wish Magazine, Summer 2006 issue

This can be enjoyed as a side salad or thread watermelon cubes on a skewer with black olives and pour vinaigrette over top and serve as a kebab.  Refreshing with a crunch and a zing!

4 cups seedless watermelon cut in ½ inch cubes
1/3 cup chopped black olives
1/3 cup chopped green onions

Place in a large salad bowl & set aside.

For Vinaigrette
1 Tablespoon garam marsala (An East Indian spice mixture that generally includes coriander seed, black pepper, cumin, cardamom, tumeric, nutmeg, cloves & cinnamon.  Purchase a package of this spice mixture at an Indian grocery or health food store).

1 teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 Tablespoons rice vinegar
¼ cup olive oil

Mix together all ingredients for vinaigrette.  Gently mix in vinaigrette to cover watermelon.  Chill until ready to serve. 

WHAT TO UNCORK?
There are many flavours in this recipe.  Best with something light & refreshing like a Pinot Grigio or Pinot Gris (same grape, different name depending on wine region made) or a dry Rosé from France.

Windsurfing Squares
Tip: Wait to make this recipe until the summer months when your (or your neighbour’s) garden is overflowing with zukes!

4 eggs, beaten
1 cup Bisquick mix
1/2 cup chopped onion
1/2 cup vegetable oil
1/2 cup Parmesan Cheese
1 clove garlic
2 Tablespoons chopped parsley (fresh is preferable, but dried parsley will do)
½ teaspoon oregano
½ teaspoon salt
1/8 teaspoon pepper
3 cups thinly sliced zucchini

Add eggs to other ingredients and mix.  Fold in Zucchini.  Cook in a 9x13 greased pan.  350 degrees for about 45 minutes.  

Why is this recipe called Windsurfing Squares? 
The lore goes that friends of Debbie's first nibbled on these savoury squares at the 'Canadian Hole' - a famed windsurfing spot in Cape Hatteras, North Carolina during a wonderful windsurfing trip.

WHAT TO UNCORK?
Red or white wine is the question. Why not serve both?  Chill a lightly oaked Chardonnay or French Chablis (un-oaked Chardonnay) and pop the cork (or twist the cap) of a medium bodied red wine Gamay grapes – labeled as Gamay Noir in Niagara or Beaujolais if made in France.

Local Strawberry, Québec brie, pancetta, pistachio & rosemary pizza

Les Fougeres Restaurant & Gourmet Store, Chelsea Québec
Makes 1 large pizza

1 pre-baked thin pizza crust
1 cup cream cheese, softened
1 pint fresh local strawberries, washed, hulled and sliced
250 g Québec brie in chunks
1 red onion, thinly sliced and sautéed in olive oil until soft
250 g pancetta, friend until crisp and broken into pieces
½ cup pistachios, shelled
2 Tablespoons fresh rosemary, choppe
Freshly ground black pepper, Maldon salt and orange zest to taste

Bake directly on rack in middle of oven at 425 F for 7 to 8 minutes or until crust is golden and crisp and toppings are sizzling.

WHAT TO UNCORK?
This recipe says ‘Rosé’ all over it!  If red or white is more your preference, try a Sauvignon Blanc or slightly chilled Pinot Noir.  Enjoy!

Peppered Lamb Medallions with Garlic & Dark Chocolate Sauce

Our Savvy Sommelier Susan Desjardins selected this recipe to pair with June's Savvy Selections - Black Prince Cabernet Franc.  Read Savvy e-Zine

Adapted from original recipe found in LCBO Food & Drink Magazine, Winter 2009
Serves 4

Cheers, enjoy these recipes & most of all have a great summer!