Diamond Estates and the NHL Alumni Association bring Hat Trick VQA Wines

Posted on May 15, 2012 by One Cook, Two Kitchens

When I heard that Diamond Estates Wines & Spirits had launched two new wines, Hat Trick Red and Hat Trick White, in partnership with the NHL Alumni Association, I had to try them.

Diamond Estates is home to a wide selection of top selling VQA Ontario wines including: 20 Bees, FRESH, Lakeview Cellars, EastDell and Canadian acting legend, Dan Aykroyd’s line of wines. The winery produces a full range of red, white and rosé table wines, Icewine and other dessert wines.

50 cents from each bottle sold goes to The NHL Alumni Association (NHLA). Both Hat Trick Red and Hat Trick White retail for $12.95 in stores.

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Julia Child’s Omelette Roulée (Rolled Omelette)

Posted on May 14, 2012 by One Cook, Two Kitchens

Like so many home cooks and chefs, Julia Child has had a profound impact on my culinary journey.

My parents, who noticed that I had moved past reading Judy Blume books to spending endless hours reading sifting through my mother’s recipe file and searching the Food section of the Toronto Star for new recipes, bought me my first cookbook when I was twelve years old: a copy of Julia Child’s Mastering the Art of French Cooking.

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Mango Martini (a.k.a. Mango-Me-Happy)

Posted on May 11, 2012 by One Cook, Two Kitchens

This isn’t my best photo, but I just created this cocktail and there is no time to lose.

It’s 5:01 p.m. on a gorgeous Friday afternoon in May, so I’d say that sharing this Mango Martini (a.k.a. Mango-Me-Happy) is pretty much an emergency.

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How to be a good cottage guest (and get invited back)

Posted on May 9, 2012 by One Cook, Two Kitchens

Victoria Day and Memorial Day are just around the corner. And you have been invited to your friend’s cottage for the long weekend!

Ah, the unofficial start to the summer and a much deserved break.

The tranquility. The water. Boating. Casual food and drinks on the dock.

Here are a few pointers on how to be such a gracious guest that you get invited back. This could also be called Tough Love for Cottage Guests.

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Sweet Potato Ravioli

Posted on May 7, 2012 by One Cook, Two Kitchens

This recipe for Sweet Potato Ravioli was inspired by a few different books that I have been reading lately, including Skinny Bitch by Kim Barnouin, Gwynneth Paltrow’s My Father’s Daughter and Roger Mooking’s Everyday Exotic.

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Hardy’s Wine Tasting

Posted on May 4, 2012 by One Cook, Two Kitchens

I am one happy cook at One Cook, Two Kitchens. It has been a wonderful week of wine tasting dinner events.

I was invited to attend a Winemakers Dinner, featuring a wine walkthrough by Bill Hardy, 5th generation winemaker of Australia’s Hardy family. In North America, Hardys is best known for its Hardys Stamp of Australia series.

I walked away with a real appreciation for this family of winemakers, and there is a least one wine that I will be ordering by the case from the LCBO. So please, read on.

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Windows by Jamie Kennedy in Niagara Falls

Posted on May 3, 2012 by One Cook, Two Kitchens

This week, I was invited to attend a wine tasting dinner at Windows by Jamie Kennedy in Niagara Falls.

The restaurant, which officially opened in February, is located in the heart of the Niagara Falls district on the scenic 14^th floor of the well-appointed Sheraton on the Falls.

Jamie Kennedy’s commitment to utilizing our local community of artisans, farmers, wineries and fellow chefs, has made him a leader, educator and innovator in the local food movement.

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Ginger Pork Potstickers

Posted on May 2, 2012 by One Cook, Two Kitchens

Ginger Pork Pot Stickers

This recipe for Ginger Pork Potstickers was my first crack at anything resembling dim sum. Thanks to Guy Fieri, not only do I now know how to make them, but to use his expression, these were ‘off the hook’. Pork, ginger, garlic, and sesame oil give this a classic Asian flair, nestled in pot sticker wrappers.

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Pasta All’amatriciana

Posted on April 30, 2012 by One Cook, Two Kitchens

Pasta All’amatriciana, if you haven’t tried it, is the best of everything: pasta, tomatoes and bacon, with a sprinkle of fresh basil and Parmesan. It’s a classic, rustic dish with just a few humble ingredients that really satisfies.

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Fruli

Posted on April 27, 2012 by One Cook, Two Kitchens

Have you ever tried something that you really liked, and then you were afraid to tell people about it in case there was a sudden run on it in the stores, and you could potentially never get it again?

This paranoia that I have about telling you about Fruli, this white Belgian beer with strawberry puree, is not rational.

It’s not. I know it’s not.

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