Top Scallops

Pinot Brasserie

Recently my husband and I took a much needed vacation to one of our favorite destinations, Las Vegas.  We decided to stay at The Palazzo and dine between there and the connected sister hotel, The Venetian.  We absolutely adored our stay and while we were there we had some of the best meals of our lives, Pinot Brasserie being one of them.

We decided to stop in for dinner at Pinot Brasserie before catching “O” by Cirque du Soleil at The Bellagio, which was an amazing show in case you were wondering!  My husband had never dined at Pinot Brasserie, but as I had previously lived and worked in downtown Los Angeles, I was quite familiar with the French Bistro from restaurateur Joachim Splichal.  Having a James Beard Foundation award tucked under his belt, among many others, I knew a memorable meal was on the menu.

Mussels Normande

We decided to start with the appetizer of  Mussels Normande ($18).  This incredibly French dish consists of black mussels simmered in a creamy white wine broth, and served with Pinot garlic fries.  What we received was a hearty kettle full of wine, herbs, garlic goodness and fresh mussels, that was quickly gobbled up by me and my husband.  The garlic fries, in my opinion are a must-have sidekick for this delicious appetizer!

Sea Scallops

I decided to order the Sea Scallops ($29) for my entree.  The scallops were absolutely cooked perfectly – something I know is a hard feat to accomplish!  They were nice and crisp, with delicate seasoning and had a wonderful melt-in-my-mouth succulence and sweetness to them.  They were accompanied by truffled celeriac, which made for the perfect mate.

Braised Pork Belly

My sweet husband, Eric, decided to order the Braised Pork Belly ($33) as his main course.  The braised pork belly is served with onion marmalade, pickled vegetables, and caper berry.  He really enjoyed the pork belly, and found it to be incredibly tender and flavorful.  I enjoyed sneaking bites as much as possible when he wasn’t looking.

Croissant Chocolate Pudding with Creme Anglaise

To finish the meal we knew we had to go with Chef Splichal’s signature dessert, Croissant Chocolate Pudding with Creme Anglaise ($9).   My husband, a total bread pudding fanatic and connoisseur, loved this version of bread pudding.  The creme Anglaise that came on the side, was a nice touch for adding as much or little as we wanted.  It was rich, decadent and the perfect sweet ending to send us off for the evening!

We left feeling quite full and quite satisfied.  We both enjoyed the cozy and quiet atmosphere of Pinot Brasserie amidst the hustle and bustle of the busy casino. It was a very memorable meal, and it added to the overall magic of that warm Las Vegas night.  If you are in the Venetian and looking for an amazing meal, give Pinot Brasserie a try!

Pinot Brasserie is located @ the Venetian hotel on restaurant row.

Grilled Pizza with Mozzarellissima, Prosciutto and Peaches

(NC)—A tasty spin on a classic dish, this grilled pizza is sure to be a crowd pleaser at your next get-together. Topped with fresh, summery ingredients, this casual, yet elegant favourite works as an appetizer or a meal. More recipes can be found at saputo.ca.

Grilled Pizza with Mozzarellissima, Prosciutto and Peaches

Prep time: 15 minutes

Cooking time: 20 minutes

Serves: 4 to 6

Ingredients:

2 lbs (1 kg) store-bought pizza dough

olive oil, to taste

1 fresh peach, cut into quarters

1 1/2 cups (375 mL) Saputo Mozzarellissima cheese, shredded

6 slices prosciutto

1 handful walnuts

3/4 cup (175 mL) arugula

balsamic vinegar (optional)

salt and freshly ground pepper, to taste

Directions:

1. On a lightly floured surface, roll out the pizza dough and drizzle with olive oil.

2. Brush peach quarters with olive oil and grill on each side for a few minutes.

3. Slide the pizza dough on the barbecue and cook on each side for about 5 minutes, until slightly golden brown.

4. Remove dough from barbecue and top with half of the Mozzarellissima, the prosciutto, the grilled peach quarters and the walnuts. Cover with the remaining cheese.

5. Place on the barbecue, close cover and cook on medium heat for approximately 10 minutes or until the cheese is fully melted. Remove from barbecue and top with arugula and a drizzle of balsamic vinegar. Season with salt and pepper to taste.

www.newscanada.com

Thai Peanut Chicken Pops

(NC)—These hand-held easy-to-eat chicken pops are perfect for any party. If there are any leftovers, they’re excellent rolled in a wrap for lunch the next day. More tasty recipes can be found at www.peanutbureau.ca.

Thai Peanut Chicken Pops

Prep time: 15 minutes

Marinating time: 2 hours

Barbecuing time: 5 minutes

Makes 20 to 24 pops

Ingredients:

1/2 cup (125 mL) natural peanut butter, preferably crunchy

1/4cup (50 mL) soy sauce

1/4 cup (50 mL) lime juice

2 tbsp (30 mL) Thai curry paste, red or green

4 skinless, boneless chicken breast halves

20 to 24 small 6-inch (15-cm) wooden skewers

salt to taste

1 tbsp (15 mL) chopped peanuts

1 tbsp (15 mL) chopped coriander

Directions:

1. In a medium bowl, whisk peanut butter with soy sauce, lime juice and curry paste until well blended.

2. Slice chicken lengthwise into 1/2-inch (1-cm) thick strips. Add chicken to peanut butter mixture and stir to coat well. Refrigerate chicken in marinade mixture for at least 2 hours before skewering, but preferably overnight.

3. Soak skewers in water. Oil grill and preheat to medium. Remove chicken from marinade and roll each strip into a spiral, inserting a small skewer through each spiral to hold like a lollipop. The end pieces will be smaller, so roll with another strip. Sprinkle with salt.

4. Place on grill and barbecue, turning once, until cooked through, about 5 minutes. Serve on a platter, sprinkled with peanuts and coriander.

www.newscanada.com

Cheesy Peanut Puff Pastry Straws

(NC)—Don’t feel guilty about the simplicity of these hors d’oeuvres—they’re sure to be a big hit and get devoured in a flash. It’s important to finely chop the peanuts so they adhere to the pastry. More tasty recipes can be found at www.peanutbureau.ca.

Cheesy Peanut Puff Pastry Straws

Prep time: 15 minutes

Baking time: 15 minutes

Makes 44 to 48 straws

Ingredients:

2 cups (500 mL) old cheddar cheese, grated

1/2 cup (125 mL) salted peanuts, finely chopped

1/2 tsp (2 mL) cayenne pepper

1 package frozen puff pastry, thawed (14 oz/397 g)

1 egg, lightly beaten

Directions:

1. Preheat oven to 400°F (200°C). Line 2 baking sheets with parchment paper. In a bowl, combine cheese, peanuts and cayenne pepper.

2. On a lightly floured surface, roll out half of the puff pastry into a 12-inch (30-cm) square. Trim to size if needed. Brush egg all over surface. Sprinkle half of the cheese and peanut mixture over lower half of square, leaving about 1/2-inch (1-cm) border on three sides. Fold top half of pastry over bottom half, pinching edges firmly to seal. Using rolling pin, lightly roll over pastry to seal layers together. Brush with egg.

3. Using a sharp knife, cut rectangle vertically into 1/2-inch (1-cm) thick strips, each 6 inches (15 cm) long. Twist each strip several times and place in a single layer on prepared pan.

4. Repeat with remaining pastry and cheese mixture. Bake in centre of preheated oven, rotating pans halfway through, until straws are puffed and golden, 15 to 18 minutes. Once made, straws can be kept in an airtight container for a couple of days or frozen for a month.

www.newscanada.com

Fig, Pear and Peanut Bruschetta

(NC)—Appetizers that are both tasty and easy to make can be hard to come by. This one’s a breeze as it uses just a few ingredients and is ready in mere minutes. More tasty recipes can be found at www.peanutbureau.ca.

Fig, Pear and Peanut Bruschetta

Prep time: 10 minutes

Cooking time: 2 minutes

Makes 16 to 18 bruschetta

Ingredients:

1 large ripe pear, peeled, cored and chopped

2 tbsp (30 mL) dried figs, green or black, finely chopped

2 tsp (10 mL) finely grated ginger

2 whole cloves

2 tbsp (30 mL) unseasoned rice wine vinegar

1 tbsp (15 mL) brown sugar

Generous grinding black pepper

1/4 cup (50 mL) thinly sliced green onion, about 1 large

1/3 cup (75 mL) lightly salted peanuts, coarsely chopped

1 package creamy goat cheese (4 oz/113 g)

16 to 18 toasted baguette slices, homemade or store-bought

Directions:

1. Place pear, figs, ginger, cloves, vinegar, sugar and pepper in a small saucepan over low heat. Cover, stirring occasionally until pear and figs soften, about 2 minutes. Discard cloves. Compote can be made ahead to this point then refrigerated up to 2 days. Stir in green onion and peanuts just before serving if compote was made ahead.

2. Spread about 1 tsp (5 mL) goat cheese over each baguette slice. Top with a heaping teaspoon (about 7 mL) of barely warm or room temperature compote. Serve immediately or cover loosely and refrigerate up to 1 hour. Best served at room temperature.

www.newscanada.com

Cedar-planked Brie with Cherry Chutney and Toasted Almonds

(NC)—Any part of your meal can be barbecued to perfection. Take a look at this creative appetizer recipe by Jamie Purviance in his newest cookbook, Weber’s Smoke:

Cedar-planked Brie with Cherry Chutney and Toasted Almonds

Ideal grill: Charcoal

Smoke intensity: Moderate

Prep time: 20 minutes

Cooking time: about 10 minutes

Special equipment: 1 untreated cedar plank, 12 to 15 inches long and about 7 inches wide and ½ to ¾ inch thick, soaked in water for at least 1 hour

Serves: 4 to 6

Chutney

2 teaspoons vegetable oil

2 tablespoons minced yellow onion

½ teaspoon minced garlic

2 teaspoons peeled, minced fresh ginger

½ cup cherry preserves

Ground cinnamon

Crushed red pepper flakes

1 wheel (8 ounces) Brie cheese

¼ cup sliced almonds, toasted

Baguette slices or crackers

1. In a small, heavy-bottomed saucepan over medium heat, warm the oil. Add the onion and cook, stirring often, until golden, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds. Stir in the ginger, preserves, a pinch of cinnamon, and a pinch of red pepper flakes and bring to a simmer. Reduce the heat to very low and cook for 3 minutes. Transfer to a bowl to cool.

2. Prepare a two-zone fire for medium heat (350° to 450°F).

3. Brush the cooking grate clean. Place the soaked plank over direct medium heat and close the lid. After 5 to 10 minutes, when the plank begins to smoke and char, turn the plank over.

4. Set the Brie in the center of the plank and cook over direct medium heat with the lid closed, until the cheese softens and the rind turns a pale golden brown, about 10 minutes. Use a wide spatula to transfer the Brie to a serving plate.

5. Spoon half of the chutney over the cheese and top with the toasted almonds. Serve with bread or crackers and the remaining chutney on the side.

www.newscanada.com

©2012 Weber-Stephen Products LLC. Recipe from Weber’s Smoke™ by Jamie Purviance. Used with permission.

Mushroom Ragu on Poached Eggs

(NC)—Here is a great brunch dish with a lighter twist on the classic “Eggs Benedict”. An easy sauce of mushrooms stewed with tomatoes and herbs, tops poached eggs on Parmesan muffins. For convenience this versatile ragu can be made ahead of time and is also great on grilled meats.

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ragu:

2 tbsp (30 mL ) olive oil

1 lb (500 g) fresh white and crimini mushrooms, quartered

1 small onion, finely chopped

2 cloves garlic, minced

½ tsp each (2 mL) dried thyme and crumbled dried rosemary

1/8-1/4 tsp (0.5-1 mL) hot red pepper flakes

½ can (28 oz/796 mL) diced tomatoes with juice

½ cup (125 mL ) chicken or vegetable broth

1 tbsp (15 mL ) balsamic vinegar

¼ tsp (1 mL ) each salt and pepper

Eggs:

4 whole wheat English muffins, split

1 tbsp (15 mL ) olive oil

¼ cup (50 mL ) grated Parmesan cheese

8 poached eggs

¼ cup (50 mL ) chopped parsley

For Ragu: in 12” (30 cm) skillet, heat oil over medium-high heat. Cook and stir mushrooms and onions 3-4 minutes. Add garlic, thyme, rosemary and red pepper flakes and cook 1-2 minutes. Add tomatoes, chicken broth, vinegar, salt and pepper; bring to boil and simmer 8-10 minutes or until slightly thickened, stirring occasionally.

Meanwhile, place split muffins on baking sheet. Brush cut edges with oil and sprinkle evenly with Parmesan cheese. Bake at 400°F (200°C) for 8-10 minutes or until lightly browned.

To serve, place 2 muffin halves on serving plates, top each with poached eggs and spoon ragu over top. Sprinkle with parsley.

Makes 4 main course servings

Tip: ½ can (28 oz/796 mL) diced tomatoes = 1 ½ cups (375 mL)

Variation: Serve the ragu as a topping to grilled chicken, fish, steak or pork. If desired substitute sliced baguette or French bread for English muffins to make cheese crostini to serve as an accompaniment.

This recipe has been adapted from St Lawrence Colleges’ 2007 entry into the Make it with Mushrooms Student Chef Challenge.

More delicious recipe ideas can be found online at www.mushrooms.ca.

www.newscanada.com

Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

(NC)—Stuffed mushrooms are a classic, and conjure up culinary nostalgia. If you are running to and from various parties or hosting one of your own, here is an appetizer that will get rave reviews. These stuffed mushrooms will disappear in a flash, so bring lots.

I really loved the textures here: the crunchy cheesy topping, into the creamy, spicy filling and meatiness of the mushroom. Fun to eat, and bursting with flavour. The fennel and rosemary are perfect compliments to the spicy sausage – use the best quality you can find, it makes a difference. Roasting mushrooms in balsamic vinegar first really adds a tart/sweet factor, and rids the mushroom of extra juices. This appetizer will no doubt rock your party of 1 or 21.

Sausage & Asiago Stuffed Mushrooms with Balsamic Glaze

Preparation Time: 20 mins.

Cooking Time: 1 hrs. 15 mins.

20 large mushrooms, cleaned with stem removed and saved for later use2 links Italian sausage

1 tsp dried rosemary or 2 tsp fresh, finely chopped1 tsp dried fennel seed

1 onion, diced small

2 cloves garlic, minced

4 oz (120grams) cream cheese

3 oz (90grams) Asiago cheese, grated

3 tbsp olive oil

3 tbsp balsamic vinegar

salt and pepper

In a large bowl, toss the mushrooms with the balsamic vinegar and 3 tbsp olive oil, salt and pepper. Place onto a parchment lined cookie sheet and place in a preheated 350 degree oven for about 30 min. Stir once or twice. Remove from oven. Meanwhile, in a large skillet, over medium high heat, squeeze the sausage meat out of the casing and cook until no longer pink, breaking it apart with the back of a spoon. You want it fairly crumbly and in small pieces. Stir in onions and garlic and spices, and cook a few minutes longer, until onion is softened. (If you find that your sausage filling is too greasy, drain it on paper towel first before adding the cheese.) Remove from heat and place into a bowl, along with the cheeses (save some of the Asiago for topping). Stir well to combine. Take a teaspoon and fill each mushroom cap. Sprinkle with remaining Asiago. Bake at 375degree for about 30-40 minutes, until golden. Can easily be doubled if feeding a large crowd.

More mushroom recipes are available on the Mushrooms Canada website at www.mushrooms.ca.

—

Renee Kohlman is a chef and food blogger at www.sweetsugarbean.com, living in Saskatoon, Sask.

www.newscanada.com

Quiche Bardot

My husband and I love a good quiche.   When we were first dating, and I was new to cooking, I would make a very basic quiche recipe that basically consisted of ham and cheddar, and that was about it.   Fast forward over five years of marriage, watching many hours of cooking shows, and my quiche recipe has now evolved a little bit.

I wasn’t planning on making quiche this week; however, this recipe came about because I had a leftover pie crust from a flat blackberry pie I had made earlier in the week.  Now, using a store bought pie crust for this is perfectly fine, but this recipe from The Pioneer Woman for Perfect Pie Crust is out of this world!

 Quiche Bardot Recipe:

• Olive oil to coat pan
• 6 eggs
• 2/3 cup of heavy whipping cream
• 1 package of coppa (AKA capicolla) – minced
• 1/2 a large yellow (sweet) onion – minced
• 3/4 cup of shredded cheese (I used a Fontina, Parmesan and Asiago mix)
• 1/4 cup of sundried tomatoes – minced
• 3 scallions chopped
• generous handful of parsley
• plenty of salt and pepper to taste!
• Pie crust (see paragraph above for explanation on that)

Heat oven to 350*

Start by coating a skillet with olive oil.  Add the onions to the pan and saute until softened.  Once onions are softened, add coppa to the pan.  Saute until coppa releases oils and crisps.  Once coppa is crisped, add sundried tomatoes to pan.  Let sundried tomatoes warm through.  Season mixture with salt and pepper.  Once mixture has cooked through, drain on paper towels and let cool.

While ingredients from pan are cooling, whisk eggs with cream in a large bowl.  Season with salt and pepper.  Also add mixture of cheeses and blend together with the egg/cream mixture.  After ingredients from saute pan have cooled and drained, blend into the egg mixture.   Also blend in scallions and parsley at this time.

Poor mixture in unbaked pie crust using an eight inch pie pan.  Cook until eggs are firm and top is lightly browned.  If edges of crust start to brown too quickly, cover them with foil.

*** This recipe is named after our Frenchie, Bardot***

Bardot!