Food Drink and Wine Design, By Design by Desire Catering

Happy New Year 2012

2012-01-06T13:15:00.000-08:00

Happy New Year to all. Hope 2012 will bring you lots of joy, great health and good food.

What do you plan to eat more in 2012? I suggest putting your focus on whole, real foods instead of seeking out the next big superfood or eating diet.

IN: Real Butter. OUT: Margarine.

IN: Whole eggs, cage free. OUT: Egg Whites.

IN: Grass-fed meats. OUT: Processed soy protein.

IN: Sea salt. OUT: Low sodium.

IN: Healthy Fats. OUT: Fat free.

IN: Farmstead cheese. OUT: Processed factory cheese.

IN: The Family Dinner. OUT: Activities trumping meal time.

IN: Fresh produce. OUT: Excessive supplements.

IN: Portion Control. OUT: Elimination Diets.

Just some food for thought. I know that I really want to change my habits and those of my family. So begins the change....How about you?

Olives the fruit of the Gods

2011-10-28T14:34:00.000-07:00

From time to time I attend the food and trade shows here in Vancouver. It's a great way for those of us in the industry to keep in touch with new products, technology and for me personally to see so many familiar faces. I love going up and down the isles looking at everything new or discovering things I was looking for but didn't know where to start looking.

All of a sudden I come across OLIVES. This may not be so new of an item, but I have really come to appreciate these little fruits in the last couple of years. I marvelled in how these were so fresh and had so much flavour and well 10 times better then what I have been buying in the local grocery store at times. The unfortunate thing is I can't even recommend where you can buy these from, because here I am dealing with Restaurant Wholesalers who don't sell to the public.

But my point is don't miss an opportunity to find these little gems in some Mediterranean or even little Italian store tucked away somewhere or at the fresh markets that Vancouver has to offer.Use them as a snack, cut them up in a salad, fry them with chicken or fish there is endless possibilities.

Pour yourself a glass of wine, place a small bowl in front of you and just enjoy.

Caipirinha....Capa What??

2011-10-11T13:35:00.000-07:00

Caipirinha is Brazil's National Drink made with Cachaca Rum. I discovered this drink a few years back and decided to revisit it one night with some friends. It was a great visit.

Cachaca is a distilled spirit from Brazil that is in a class of it's own, but is often associated with rum. The difference is that cachaca is made from sugar cane juice where rum uses molasses.

Step 1: You will need 2.5oz of Cachaca, 1 Lime, and 2tsp of granulated sugar.
* Slice the lime into 8 wedges.

* Muddle the lime wedges and sugar in a highball glass.

* Add ice to the glass

* Add the cachaca to the glass

* Stir and enjoy

Tip: Consume these in moderation

BEETS...earthy flavor

2011-09-27T14:09:00.000-07:00

Roasting beets concentrates their rich, earthy flavor...while keeping them firm and almost potatoe-like texture.

The only thing roasted beets need is a light vinaigrette to be absolutely perfect. Always roast a few extra beets to use in salads and sandwiches or in other beet dishes.

Try this: 4 medium beets(trimmed & scrubbed)

2 medium oranges

1 Tbs. sherry vinegar

2 Tbs. lemon juice

1/2 tsp. salt

2 Tbs. olive oil

Preheat oven to 400 F. Wrap each unpeeled beet in foil. Place on a baking sheet and roast for about 40minutes or until beets are tender enough to be pierced with a knife. Cool until easy to handle.

Grate 1/2 tsp. zest from 1 orange: set aside. Trim ends away from both oranges, stand fruit upright and remove peel and pith with a knife. Holf fruit over bowl to catch juice. then cut segments from the membranes. Cut each segment in half and place in separate bowl.

Whisk together 2 Tbs. orange juice in a bowl, with vinegar, orange zest, lemon juice and salt. Gradually whisk in oil.

Peel beets by rubbing off skin under cold water. Cut beets into 1 inch pieces, and add to bowl with ornage segments. Top with vinaigrette, and toss well. Chill several hours before serving. Can be made ahead up to 2 days.

The Crab Feast in Tofino

2011-04-21T09:56:00.000-07:00

March 18th I decided to make a trip up to Tofino with my family. A friend of mine had just finished building a cabin and we decided to take our families up there to enjoy a weekend of ocean, fun and hopefully fishing.

Living in Abbotsford made the trip a little longer then I would of liked. The whole time driving up there my children kept asking "are we there yet". The trip was taking too long for a 8 year old and a three year old to handle and they kept saying they were never coming here again. I kept telling them never say never...or at least until you see this place.

We went out on a fishing boat on the Saturday and it was spectacular. He took us out crabbing and we caught about 12 dungeness crabs in no time at all. We were also lucky to catch some beautiful spotted prawns, I was so excited about the feast we were going to have. The fisherman driving the boat took us around to see the sea lions, we fed the eagles off the back of the boat and saw some amazing senerery. He commented that the adults seemed more excited than the 3 kids that we brought along for the ride.

That night we did feast on everything that we caught, it has to be hands down the best dungeness I have every eaten. You could not have eaten anything as fresh as catching it that day. Unfortunately we had to leave the next day. My kids were asking me when we were coming back. I guess the drive was worth the experience.

The Wolf Trap

2011-03-03T13:29:00.000-08:00

One day my wife had a friend over for the afternoon. My wife, Annette had bought a bottle of red and her friend brought over a bottle of South African, The Wolf Trap. Picture this, 2 Mom's, 3 kids, 2 bottles of wine and a Friday afternoon. Well this little unknown bottle of the Wolf Trap was a Syrah, Mourvedre and Viognier blend. It's no shy red, oozed big plum flavor with smoke and cracked black pepper.

Needless to say when I got home in the early evening that day. The 2 Mom's were feeling like they were having way to much fun, the kids had over run the living room area and the 2 bottles of wine....well let's just say...GONE. I did get to taste just a small glass of the Wolf Trap but I have bought this name again and again and would recommend to buy.

How to cook Quinoa...

2011-02-18T14:56:00.000-08:00

Quinoa is cooked just like rice. You want to rinse off the quinoa with cold water, then you want 1 part quinoa to 2 parts liquid. Bring to a boil and then reduce heat and simmer for 15-18minutes. Allow to sit covered for 5 min.

I prefer eating this dish more at room temperature or cold. That's why it makes a great salad. Add any vegetables... I like cucumbers, fresh tomatoes, asparagus ends and I love adding a little feta with an olive oil and vinegar base dressing. This dish is perfect to make ahead or take along when it's pot luck time.

What The Heck is Quinoa?

2011-02-18T14:51:00.000-08:00

It's prounced like 'keen wah', and it is frequently unknown supperfood-containing a perfect balance of all eight essential amino acids. It is gluten free for all you "Celiacs" out there and a great source of protein too!

Ice Cold..Crisp..Refreshing Flavour

2011-02-04T15:00:00.000-08:00

Okay I may not be as big of a beer drinker then my wife or some of my friends. I am a Rum drinker. But I do have to say that the Brazilian Beer " Brahma" is just that Ice Cold..Crisp..Refreshing Flavour. It's light enough that you can drink a few of them without feeling bloated but it has more flavour then some of those watered down light beers. I love the bottle too...pick some up for your next party.

Simple and Elegant

2011-01-07T14:53:00.000-08:00

I'm always surprised at how the most comments on my food come from doing the most simplest dishes. Nothing has to be complicated to be great and "Wow" your guests.

Not to long ago we had guests over and one of the side dishes was just grilled vegetables. I took all my favorites, Bell Peppers, Beets, Butternut Squash, Fennel, Radicchio, and some Red Onion. Now the beets, fennel and butternut squash I tossed in olive oil, added a little crushed garlic and fresh ground pepper, I have really being tying to reduce the amount of a salt intake so I didn't put any on and it, and it really doesn't need it, there will be more then enough flavor when I am done with this. These few vegetables have to be roasted off first because of their hardiness.

I toss the rest of the vegetables in olive oil, crushed garlic and fresh ground pepper and then grill them on the BBQ. These vegetables do not take long to cook, leave them on till you get some nice grill marks and them remove them. It's really a couple of minutes per side and that's it.

Once all the vegetables are cooked I place them all on a cooking sheet and leave it in the fridge until I am ready for them. This definitely can be made a head of time. Put it in the oven at 350 just before your ready to serve for maybe 10-15 min just to get them back to above room temperature, these do not have to be pipping hot. Place them all on a big platter and drizzle with some balsamic reduction. Your guests will be impressed.

Grown up Grilled Cheese

2010-12-30T14:19:00.000-08:00

It's late at night and I am starving. I look at my wife and ask her what do we have to eat, her usually response "What do you feel like eating?" I never know. She always keeps a a stash of some good cheeses in the fridge. So how about a grilled cheese sandwich. Not just any old grilled cheese that you would make for the kids. But a grown up one...

I love Fontina cheese, so slices of this along with a prosciutto and fresh basil( I like to keep one of those fresh basil plants that you can buy at the grocery) they always come in handy. Oh and don't forget some fresh sliced heirloom tomatoes. All smothered with some butter and fried till golden. Oh so satisfying. Try other combinations like Gruyere, sliced apples and sage. Sharp cheddar cheese, bacon, tomatoes and sliced avocado. The possibilities are endless.

Mulled Wine

2010-12-29T10:30:00.000-08:00

The First time I ever heard the term Mulled Wine, Clarence, the angel in Capra's "It's a Wonderful Life" ordered it while sitting in a bar with George Baily.

Nothing makes your house smell like Christmas then a pot of this on your stove. What a way to welcome your guests then serving this delicious warm drink. Give it a try and tell me what you think?

1-750ml bottle full bodied red wine, such as Cabernet Sauvignon or Shiraz

1 cup clear apple cider or cranberry juice

4 Tablespoons honey

2 fresh rosemary, plus extra for garnish

3 cinnamon sticks

3 whole cloves

3 whole star anise

3 whole peppercorns

1 orange, sliced

2 ounces brandy( optional)

Direction:

Slowly bring all ingredients except brandy to a simmer. Keep blow simmer for 20 minutes, then stir in brandy(if using) and serve. Garnish each glass with a sprig of rosemary or an orange slice.

Bordeaux

2010-12-07T15:05:00.000-08:00

It's the season of Red Wines and I have to tell you that I have entered the world of Bordeaux's. I have tasted some really expensive ones and I have tasted some more affordable ones.

This one from France, Christian Moueix 05 is one of my favorites, it is a medium body red with sweet supple berry and cherry fruit. It has a hint of coffee and soft tannins. It's a perfect gift for the holiday season or pick it up yourself and give it a try...Cheers!

2010-10-27T12:26:00.000-07:00

Heirloom Tomatoes...I have finally found some in the Fraser Valley thanks to the new Thrifty Food Market at Parallel Market Place on North Parallel Road.

Last Saturday I decided to go and check out this new grocery and I was very impressed with the quality of fresh produce. As I was wondering around I came across their "Heirloom Tomatoes". The rich tapestry of colors, the diversity and depth of flavor, and the general beauty of these tomatoes provide an experience that your average grocery tomato just can't match.

I took these little gems home, cut them into thick slices, chiffonade basil and a drizzle of good olive oil and balsamic viniger and there was my lunch.

Not only did I find my new grocery store that day but Thrifty Foods carried some unique items that I have not been able to find that easily way out in the valley. After speaking to one of the Produce Managers on the floor, they also informed me if there was anything in particular I was looking for they would be happy to order product in. As a Chef and Cater in the Valley I was very excited about the possibilities.

2010-08-16T13:13:00.000-07:00

The August long weekend I took my family to "Honeymoon Bay" on Victoria Island. My brother owns a small cabin in this charming little town. The first morning my wife and I woke up and decided to take a walk to get a cup of coffee. Well we not only found a great cup of coffee but more in "The Coffee Mill". This is the local hang out where the owners know everyone that walks in. If they don't know you, well...you are still greeted with a big hello and one of the best cappuccino's I have had. We decided to stay for breakfast and enjoy the morning. Smelling the fresh baked muffins and pies coming out of the oven and enjoyed the locals conversations about the weekends events. I had a Corn Beef Hash and my wife, a Breakfast Panini although very simple, some great home cooking. We had a great time in this picturesque town, I have to say I think that I found the Sweet Honey in Honey Moon Bay.

Breakfast at The Blue Fox

2010-06-13T21:26:00.000-07:00

Yes..Yes I know it's been awhile and the first thing that I want to tell you about is breakfast in Victoria at "The Blue Fox". My wife and I were over visiting family and decided one morning to go out for breakfast, this small but quaint place was recommended. We walked in to a small line up...always a good sign and a menu that I could not put down.

It's been a long time since I have been somewhere and was so intrigued by the menu that I could not decide what to have. My wife had a Hot Hula Girl coffee to start her morning, a little Carmel Bailey's and Macadamin Liquor didn't hurt anyone right off the bat. It was a great combination but I refrained and had a regular coffee that was just as good. After much deliberation we both decided to have the Eggs Benedict. I went for the smoked salmon locks and my wife, a spinach and feta cheese combination. Our Server suggest one of us to have the potato wedges and one the fruit he assured us that there would be lots to share. So we took him up on the recommendation and when the plates arrived, well first off the presentation was great to see, finally a place that cares about the small details. The food quality awesome. The server was right there was lots of food to go around.

Once we were finished eating, both my wife and I said that we would be back, there were more things on that menu that we needed to try. Our server stopped by to see how everything was and I let her her know that I would highly recommend this place to anyone. Our hats off to the Chefs in the back and don't stop doing what your doing.

So check this place out next time you are in Victoria, it's in the downtown core just on Fort Street. I will warn you that you will have to wait a bit for a table but it will be worth the wait in the end.

My Perfect Weekend

2010-05-17T10:21:00.000-07:00

What a great weekend... I got to do what I love to do and that is cook up slow roast pork back ribs with my family and friends. It was a beautiful hot weekend and we had some friends come over for a BBQ and summer cocktails. We made a great summer cocktail using pink lemonade, fresh mint and of course a little vodka. We muddling the mint with ice, added in vodka then some lemonade. Shaking it up and finishing with soda poured over ice. Ah... was that ever refreshing.

But the hit of the night were my 24 hr marinaded pork back ribs. Can you say moist and tender they turned out perfect and everyone loved them. We served them with grilled corn basted with tequila lime butter and broccoli coleslaw with a cilantro chili lime dressing.

BBQ Ribs

Ingredients
Before you marinade ribs remove the membrane on the back side of the rib this will prevent the rib from being chewy.

3 lbs of ribs

48 oz of apple cider

15o ml fresh squeezed lemon juice

Mix together and place ribs in marinade for 4-6 hours.Cover and place in fridge.
Once ribs have marinaded remove from marinade, pat dry with paper towel, then rub barbecue dry rub on both side of ribs.

Dry Rub Recipe

45ml black pepper

45 ml course salt

15 ml hickory-smoked salt

20 ml garlic powder

20 ml onion powder

20 ml celery seeds

10 ml cayenne pepper

300ml brown spice

300ml sweet paprika

Combine all ingredients in mixing bowl by hand.

Place on tray and cover. Place in fridge for 2 to 3 hours.

When slow roasting ribs on a BBQ use indirect heat for the best result. Turn only one side of the BBQ on until it get up to about 325 degrees.

Place ribs on barbecue and spray with apple cider every 30 minutes for 2 hrs. Then baste with BBQ sauce the last 30 minutes. Ribs should be tender and have a little pull to the bone not mushy but firm. Let stand covered with tinfoil for 10 minute before serving and enjoy.

The wine I would choose is Diehl Gewurztraminer 2008. Spicy with floral rosy aroma that subsequently even tasted like a spicy rose.

Vegetable Goats Cheese Terrine

2010-05-08T17:24:00.000-07:00

When designing this dish, my motivation was light but healthy crisp clean flavors. I was tired of deep fried or pan seared and coated heavy easy eating food.This dish is a perfect blend of flavors the one and only vegetable goats cheese terrine.

Terrine is a layered stacked dish this one has Yukon potato cake, grilled portabella mushrooms, artichoke hearts, sun dried tomato pesto, avocado, grilled zucchini and goats cheese. The potato give you that meaty texture and the avocados give you the natural fatty flavor we all desire merged with all the other soft flavors ...."Wow" it is not what you would expect.

This dish can be prepared a day ahead of time, all you need is a round 2.5 to 3" mold about 3 " inches high.

Ingredients:
3.oz sliced steamed Yukon gold potato
1.5oz Diced grilled portabella mushrooms pre-grilled in olive oil and garlic then chilled
2 oz small diced marinated artichokes (pre-dice and drain oil off)
1.5oz Sun dried tomato pesto
1,5 oz diced avocado
1.5oz grilled zucchini diced pre-grilled in olive oil and garlic
1 oz goats cheese

Direction:
For the potatoes wash and boil in water until soft. Then cool and slice into thin layers. Portabella mushrooms clean mushroom cap gills out with a spoon. Slice and roll lightly in garlic ,olive oil and salt and pepper to taste, grill and cool. Zucchini slice lengthwise and roll in olive oil, grill and cool. Once all items are cooled dice individually and keep in separate containers. Roll goats cheese out between two pieces of saran wrap and use mold to form perfect shape. Then add all ingredient's in order of recipe then place in cooler for 1 hour. Pop off mold and serve with grilled naan bread and enjoy.

Wine Paring: Oyster Bay Sauvignon Blanc lite crisp citrus undertones

The Perfect Summer Cocktail

2010-05-08T16:45:00.000-07:00

Sitting at the bar of my Restaurant one night, after a few cocktails. I took noticed of the Tea Presses sitting behind the bar not being unused. Of course my thoughts go to thinking how can we come up with a better use of these great looking presses then just serving tea in them. Since Rum was what I was drinking at the time we started with that, then added fresh blueberries and mint right into the press itself, I added some citrus juice and soda water and then pressed the tea press and poured into a chilled glass full of ice and more mint... and a perfect summer cocktail was invented. For those of that want to try this at home:

Ingredients
2 Tb blueberries
6 broken fresh leaves of mint
4 oz citrus juices
2 oz soda water
2 oz Rum or Vodka
Place all ingredients into tea press. Press down at time of serving. Pour over a chilled glass filled with ice and fresh mint leaves.
Please make one and send us your comments on how you enjoyed it.

Design By Desire Catering

2010-05-08T15:16:00.000-07:00

Hi to all
Welcome to Design by Desire Catering Blog this is were we can share great food ideas for you to entertain your family and friends whether is it a simple dinner for two or a gala event, we can help you create the perfect evening. We will be posting monthly cocktails recipes and wine parings with all of our food that we design together. We also have a lot of great planning tips at our catering website at http://www.designbydesirecatering.com/ or even if you looking for a catering company we cater from Abbotsford all the way to Vancouver and everything between. A large part of our business is wedding receptions, family reunions, birthday parties and corporate cocktail luncheons and parties. What we have noticed in the last couple of years is a growing trend for at home dinner parties and cocktail gathering. This is fast becoming 60% of our current business. I think people still want simplicity with out all the work but still affordable, we can come into your home set up and clean up and yes we even do the dishes and it was like we were never there. You wake up the next day after you have just entertain 10 or 20 of your friends and you may wake up with a little bit of a headache go to the kitchen to start cleaning up and you kitchen is spotless. What a way to start a new day, now you can sleep for that extra hour instead of cleaning, how sweet is that.

Marcel Pheiffer

Design by Desire Catering