All posts by Eatin's Canada

The House of Sotol

Enrique Elias of Vinomex, speaking of Sotol, their innovative distilled spirit.

Made from the Daisyliron Wheeleri, an Agave relative, Sotol is a traditional spirit in the Chihuaha region of Mexico. The Vinomex version is the first of it’s kind, a premium quality spirit based on the old recipes and brought to life by a master oenologist who was previously with Moet & Chandon and Remy Martin.

Niagara Integrated Film Festival – Film Feast Tour!

The Niagara Integrated Film Festival (NIFF) is a fantastic idea combining many of the things the Southern Ontario Region is noted for: Great Films, Food and Wine!

BillMarshall
NIFF and TIFF Founder Bill Marshall

Founded by Bill Marshall, also a founder of the Festival of Festivals, now The Toronto International Film Festival (TIFF), NIFF takes place in the vineyards throughout the Niagara Region.

Packages include gala events with 5 course meals, “Filmalicious” with station style dinners, Film Feast, with drinks and bites offered at a mini winery tour, and the Spotlight Series, in traditional cinemas, doubtless sans wine, but with a longer program for the true film buffs…or those that took a tour earlier in the day.

As a former film student, foodie and Apollonian Dionysian, (I’m Greek, indulge me). I loved the idea of this festival immediately upon hearing about it, and was excited recently to attend a bloggers event where we were taken on one of the two Film Feast mini coach tours that are scheduled for the event.

The event was a blast, despite the fact that I was only marginally awake…eyes open, brain at half speed, thanks to having completed the Mother of All Moves, at 10pm the evening before.

We met at 9am at 250 Front St, in front of the CBC Mothership, and travelled in a mini-coach with its own interior light show and 80’s music…it was like being in an early rock video, except we didn’t begin to drink until a couple of hours later. Thankfully, I’d had the time to grab an egg salad sandwich and coffee at one of the vendors in the food court below. NB. If you are ever in the CBC building and need to get a quick and delicious sandwich and coffee with very little lineup, go to the convenience store/deli thing…they’re excellent.

After a quick stop to pick up more bloggers and a local news reporter in Niagara-on-the-Lake, we went on a tour of three wineries for a selection of wines, food pairings and movies.

PondviewBarnPondview Estates Winery, our first stop, was by far my favourite. The hosts were warm and charming, clearly beaming with pride over the estate, and justifiably so. They had planned to do the presentation indoors, but thanks to unexpected beautiful weather, we were hosted outdoors on the veranda overlooking the estate vineyards. It was a lovely setting and a wonderful way to begin the tour.

Our hostess Kimberly, told us the company history, instructed us on wine technique, and introduced each pairing with excellent showmanship, reminding us to wait for the right moment to appreciate the pairings, as her colleague gracefully filled our glasses. Lou Puglisi stood by beaming and spoke about growing the business and growing in it. 

Tasting Plate Pondview Estates Winery
Tasting Plate Pondview Estates Winery

The foods for pairing were simply cheese and charcuterie, but excellent (with the exception of an excessively fatty prosciutto, left unfinished), well chosen for their pairings, and presented with a sense of showmanship.

The wines were lovely, Harmony White served with Brie, Bella Terra Chardonnay with Gran Padano, and Cab Merlot or Harmony red with the unfortunate prosciutto, I chose the Cab Merlot, which I loved and as a dedicated imbiber of red wines was surprised at how much I enjoyed the white wines, particularly the Chardonnay, usually not a favourite of mine, but I would happily have this on my wine rack.

Then we were led to screenings in the barrel room, in a space created by walls of wine. It was a cool room, but we were offered warm and colourful blankets, which made it cosy and fun.

The films  were each gripping and memorable.  one about feuding fishermen and a selfless act of courage that transcended the conflict; the other about Inuit fishermen following the old ways and a mysterious violent event. The chill of the room suited both films perfectly, adding to the theme of cold and loss.

From Pondview, we went to Konzelmann Estates Winery, where we were led to a very gothic presentation room in the Barrel Cellar, and greeted by Simon, a genial and gracious host. They served a passable Pinot Noir that was low-priced, but full bodied, paired with a trio of canapes that ranged from appetizer, to main, to dessert. Chicken Ceasar Salad in a Frico Basket, Smoked Salmon Blini’s, and Mini Strawberry Muffin with Mascarpone.

The films were again well-chosen for the location, with the gothic ambiance of the room perfectly suitable to the themes of internal conflict and doubt. Both excellent films, The Time Keeper and Saving Face looked at the ideas of how we spend our time, and what truly is success?

Finally, we arrived at Pillitteri Estate Winery, where the presentation room was a spacious event room overlooking the vineyards, which was lovely when we were sipping wine and tasting the bites offered.

Sadly, there was little showmanship for this particular event and while the wines were introduced to us and the pairings explained, it was  a more perfunctory experience than the two prior (and the food was merely okay). I was aware of the reasons for the pairing, but not drawn into it.

For the record, the trick is not when the magician pulls the rabbit out of the hat, it’s when we’re shown the empty hat, and drawn together into the promise of the trick…and the razzle dazzle happens. Abracadabra! The rabbit is merely the result.

Unfortunately, the blinds were forgotten for the beginning of the screenings and from my vantage point the films were a wash of light. This was corrected midway, allowing the final excellent films Farewell, and Sleeping Giant, to be clearly seen.

Relatively speaking though, these were small issues, as the Pillateri wines, a Pino Gris, a Cab Merlot, and a Vidal Ice Wine were each fabulous, the Vidal being my favourite of the day, and still lingering on the memory of my tongue over a week later.

I recommend this particular tour and am sure that the other is an equally enjoyable experience, and good value for money as an afternoon jaunt.

The rest of the festival has some excellent offerings as well that are more than worth checking out.

Runs from June 18 – 21.

To book tickets: NiagaraFilmFest.com

PondviewBarn

Uses of the Dandelion

From Godey’s Lady’s Book published in 1862 (found on the delightful “The Complete Victorian” website.
Photos by Philly Markowitz and Jacqui Shannon

Dandelions and greens
Dandelions and greens

Henceforth, all Eatin’s Canada recipes will be written in such delicately correct language for the edification of all and sundry.

Dandelion
It’s uses are endless: the young leaves blanched make an agreeable and wholesome early salad; and they may be boiled, like cabbages, with salt meat.

The French too slice the roots and eat them, as well as the leaves with bread and butter, and tradition says that the inhabitants of Minorca once subsisted for weeks on this plant, when their harvest  had been entirely destroyed by insects.

The leaves are ever a favorite and useful article of food in the Vale of Kashmir, where, in spite of the preconceived prejudices we all have to the contrary, dandelions, and other humbler examples of our northern “weeds,” do venture to associate themselves with the rose or the jasmine of it’s eastern soil.

On the bands of the Rhine the plant is cultivated as a substitute for coffee, and Dr. Harrison contends that it possesses the fine flavor and substance of the best Mocha coffee, without its injurious principle; and that it promotes sleep when taken at night, instead of banishing it, as coffee does.

Mrs. Moodie gives us her experiences with dandelion roots, which seem of a most satisfactory nature.  She first cut the roots into small pieces, and dried them in the oven until they were brown and crisp as coffee, and in this state they appear to have been eaten.  But certain it is that she ground a portion of them, and made a most superior coffee.  In some parts of Canada they make an excellent beer of the leaves, in which the saccharine matter they afford forms a substitute for malt, and the bitter flavor serves instead of hops.  In medicine, too, it is invaluable.

Dandelion Flowers
Dandelion Flowers

Crawdad Bisque

 Recipe and photographs by Gayle Hurmuses

This recipe is based on one that I originally had in Halifax, NS, at Cafe Chianti, in 2008, while in town for a conference. I happened to be there the first night and tried the lobster bisque, which took me back to the restaurant twice more during my 4 day stay.

Vegetables for bisque
Vegetables for bisque

It’s been a long time since I was there, so not sure if this is quite as good as the original, but it’s satisfying to me and regularly complimented.

Crawdads (or Crayfish)
Crawdads (or Crayfish)

I normally make this recipe with lobster, as per the original, but on the day that photos were shot, I was using crayfish, hence “crawdads” in the title.

 

 

 

 

 

Raccoons and meal prep

Raccoons are returning to the city after a long winter hibernation, bringing with them eager hands looking opportunities to render assistance in meal preparations.

As is well known, raccoons are able washers of food and with only a bit of coaxing can be trained to wash your dinner for you in exchange for a share of the bounty.

Occasionally, exceptionally adept animals can also be trained to wash the luncheon linens, but that is a task for experts.

Racoon handmaidens
Racoon handmaidens

Jaine’s mom’s Pecan Pie

I’m a day late for Pi Day…oops.

Recipe by Mrs Ross, photos by Gayle Hurmuses

Use with Pie Crust recipe

*Note: Jaine tells me that it’s important to use white sugar, rather than brown (flavour)…and I have discovered that agave syrup is a great substitute for the corn syrup.

I also cut the syrup portion by 1/3 and increased the pecans to make up the volume. For me personally, this makes a very satisfying pie.

Pizza Dough

Once upon a time, I would want to make pizza and if the weather was nasty out, I’d just forget about it because the bakery was so far away. Despite the fact that I’d spent most of my life making homemade bread, it didn’t occur to me that pizza dough doesn’t require as much time and work.

You can mix this up and use it immediately, but I prefer to let it sit for at least an hour in the oven with the light on before stretching the dough.

Pizza Dough Stretched
Pizza Dough, Stretched

You can vary the amounts of flour, which will give you different textures and degrees of pliability. This recipe is easy to stretch while in the pan, simply plopping the ball of dough in the pan and then pulling it like taffy (for those that remember this) to the edges of the pan. It’s a very good texture for making a thin crust and gooey enough that if you make a tear, you can easily break off a piece from a thicker part and use it as a patch. It will heal itself quickly if placed across the tear.

Increasing  flour to 3 cups will give you a dough that could work if you want to try your hand at stretching it by tossing above your head.

If you have never done this before though, I recommend practicing your flips with a wet towel first to get the technique, and then making  extra dough in case something goes wrong. A fun trick to master though, and I fondly remember my time as a pizza cook in the West End of Vancouver in my teens.

Pizza With Sauce
Pizza With Sauce

As long as you don’t drop it on the floor, you should be able to get something out of it. As this dough is tender, it is best to use a thin sauce, rather than  a thick one. I tend to thin mine with olive oil.

 

Pizza Toppings
Pizza Toppings

When it comes to topping the pizza, I find that it works best to chop all the ingredient to the sizes that I like best for each and then mix all together in a bowl before topping the pizza. You get better distribution this way than by individually placing items on the dough, which relatively speaking