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Tag Archives: Chicken

Gilead Café and Bistro

Every once in a while Groupon delivers.  A while ago, there was a a deal, $15 would get you $30 at Jamie Kennedy‘s Gilead Café and Bistro. Other than the reviews I had already read/heard, my cousin is a chef who worked with Jamie Kennedy, and having eaten his food, I knew this would be good!    Like most of my group coupon redemptions, I left it to the second last day before it expired.  Dinner is served from 5:30 on and we were lucky to get a reservation as we were told the were fully booked from 7:30 on.  There is also a lunch menu, which appeared to be much of the same as on the dinner menu.

The Gilead is a tapas menu.  I started with Kir Royale (can’t resist) and @Heywooddc had Tollgate Red to drink.  On the advice of @Foodie411 and @duckiewong, we started with the red fife bread.  Soo good! Was not so enamoured of the salted diced vegetables because it was an overwhelming salty taste.

 We also shared the charcuterie plate, where we chose the chicken liver pâté, the chicken terrine and the pancetta.  I loved the pâté! It was so sweet due to sherry being added, I was addicted.  The terrine had a great texture as well.  We were so-so on the pancetta, not much flavour.  It was served with two mustards: a grainy and a smooth.  Both accented the charcuterie perfectly. To munch on, we also had the frites with two sauces.  They were ok, nothing spectacular.

 Next up as mains were the fried chicken and the scallops with bacon.  I had also gotten a glass of my favourite 30 Bench Riesling.  So happy to see that the entire wine list was VQA.  More restaurants need to do this.  I can see how these are sharing plates as each came with two pieces.  The fried chicken skin was super crispy and flavourful.  I loved that the pieces were boneless.  The scallops were nicely seared and the pancetta were thick pieces in a nice tomato sauce.

 By this time we were getting full, so we skipped the cheese plate (reluctantly) and decided to share a dessert.  We went with the whiskey tarte tatin.  It was ok, a little bland, but the caramel was nice.

We will definitely return here!  It was a little expensive though, as when sharing, the plates can add up.  I cannot wait to try any of his other places.

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A LCBO Inspired dinner

I find the LCBO Food and Wine magazine an inspiration and a plethora of recipes that I bookmark, clip, save but generally do not get around to trying.  In the spirit of a New Year, I decided to actually use some of those recipes I only think about making. My lovely friend @MissNickiM was coming over for dinner, so I opened the Holiday 2011 edition and found two great recipes that were very doable without a large amount of prep: a warm shrimp, scallop and couscous salad and Chicken Wellington.

Both dishes came out wonderfully.  I halved the Wellington recipe (as the recipe served 8 and we were 3), and used quinoa instead of couscous as it was what I had on hand.  We still had a slice of Wellington left for lunch later on in the week.  I will definitely make both of these again.  The salad could easily become a staple salad during the week.

Missed the 2011 Holiday Edition? Recipes can be found on the LCBO website:  http://www.lcbo.com/fooddrink/index.shtml

Next edition out January 11, 2012.

 

Attempting Chicken Stock

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My father routinely teases me that I never make @WineGuyTO dinner.  I usually reply that I am not a 50s housewife and we both know how to cook, so it’s not all on me.  But he had a point that we eat out a lot (which we enjoy).  I got a little adventurous this week and bought a whole chicken.  It turned out well, used a PC marinade as my seasoning, and served with some delicious fresh asparagus.  But I didn’t want to just throw out the carcass.  So I decided to attempt to make my own stock.

I know that people are shaking their heads going, ‘really? This is her post? Easy!’ And I agree, but being the slightly type A personality that I have been accused of being, I had to learn and do this myself.

I quick perusal of the internet reminded me of what ingredients (other than carrots and celery) I would need.  I used (loosely) the Jamie Oliver recipe, omitting the leeks because they were too expensive.

My version:

1 whole chicken carcass, already roasted and flavoured

Approx. 4 carrots, chopped

3 celery stalks, chopped

1 whole yellow onion, sliced

1 whole elephant garlic clove, sliced

Thyme (dried, cause forgot to get fresh)

Sage, 1 whole stalk

Rosemary, 2 stalks

Bay leaves, about 4

Black peppercorns (as many as you like, I did about 1 tsp)

approx. 8 cups of cold water

I put this on to boil, then turned down the heat to a simmer and left it on about 13 hours.   I found I didn’t need to skim any fat either, maybe because it was the carcass?  I found that everything in the pot was fall apart cooked the next morning.  The colour was the amber that Jamie talked about.  I froze two sets of ice-cube trays and 2×1 cup and 2×2 cup Ziploc bags full.  Cold, the taste was full and flavourful.  I look forward to making soup and using it!  I think it worked 🙂

**Once frozen in the ice-cube trays, the fat looked like it had risen to the surface, can assume that I can brush it off (probably won’t though, fat is good).

All the ingredients save water.

Covered in water

Strained and cooled.

Simmering (bad photo, sorry)

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