Simple and Elegant

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

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

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

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!

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.

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

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.