This is Nova Scotia’s first micro-distillery, in the heart of Old Lunenburg. Lunenberg is a world heritage UNESCO site on the scenic south shore of Nova Scotia. We rolled in after a stormy day to magnificent sunshine and walked the streets looking into the shops. Really beautiful. Then we came across the Ironworks distillery. It is an artisan distillery located in the historic port town that gets it’s name from a marine blacksmith shop that was in the building previous. Lunenberg has a lot of boat builders and ship building facilities as well as a tourist destination. They use only natural ingredients and offer complimentary tastings. We were pleasantly surprised how smooth their spirits tasted. They have also won awards for brandy and rum. Check it out next time your in Nova Scotia.
Last night I went with my girlfriend to a Dine out Vancouver function called Six Course Discourse organized by food blogger Mijune Pak of Follow Me Foodie. She had 6 chefs participating and many other vendors sampling wines etc. The chefs were Pino Posteraro (Ciopino’s Mediterranean Grill & Enoteca), David Hawksworth (Hawksworth), Robert Clark (The Fish Counter), Taryn Wa (The Savoury Chef), Angus An (Maenam) and Thomas Haas (Thomas Haas Chocolates & Patisserie). Each chef had a signature dish that was accompanied by a signature wine, or sparkling wine. I started out with some bubbly, Cipes Brut from Summerhill Pyramid winery poured by Ezra Cipes himself. Then we toured the whole room sampling and sipping! Very interesting to speak with a lot of the people at the front line face to face. I also took a selfie with Mijune Pak.
This is Pino Posteraro from Cioppino’s Mediterranean Gill and Enoteca. He has some wonderful and funny stories to tell.
David Hawksworth from Hawksworth restaurant who talked about his scholarship fund and about starting out in the food business. David also told a story about how he has been making yogurt for his restaurant and has run into red tape from the health inspection agency. He sounded very frustrated. I make my own yogurt in my Thermomix weekly and don’t have those problems. I’m very lucky.
All 6 chefs with Mijune. It was a great evening! Check out some of the local and great restaurants in Vancouver. Dine out makes it affordable for everyone.
The best part about making yogurt, cheese mascarpone in the Thermomix is the fact that you don’t need to stand at the stove and stir the milk to keep it from burning or (my favourite) bubbling over. It is really easy. I got these rom Valerie’s blog A Canadian Foodie. It is attached to my blog list where she has lots of different recipes for cheese and other stuff. Check it out.
I paid 8 dollars for a 4 litre jug of organic milk and made yogurt, (yogurt cheese balls), and ricotta. Just the Ricotta would cost over 8 dollars if I bought organic. I also know the ingredients used in my food. What a novel idea!
2000g (2lites) whole organic milk
60 grams yogurt (natural no additives except yogurt culture)
Place milk in bowl and heat 80C/20 minutes/speed 2
Cool the milk until it reaches 37C. Don’t let it go below that!
Add yogurt and blend 5 seconds/speed 8
Pour into bowl and let sit at room temperature for 5 hour.
Take homemade yogurt and dump into Varoma tray covered with cheesecloth. Place in refrigerator.
Let drip and take out in morning.
My german friends who were also my first Thermomix customers told me that they watched a tube on making pork roast in the Thermomix. I originally thought how can that be? CRAZY!!!! They told me they watched the tube and it looked really great. I also watched the tube (in german) and thought at some point I would like to give it a try. The roast is steamed using beer for 2 hours and then browned under the broiler in the oven for 30 minutes. Pretty easy as well as the meat doesn’t shrink. When I cook roasts traditionally at my job (in an oven), I usually loose 5-10 portions due to shrinkage. This doesn’t happen when using the Thermomix. You really keep most of the meat that you already paid for! Another money saving feature of the Thermomix.
I went to Tuc Craft Kitchen near gas town to meet an old friend of mine who I knew when I was a kid growing up in Ontario. My parents owned a gas station near Lake Simcoe. Along the lake a lot of the homes were cottages from wealthy Toronto residents who summered at Lake Simcoe. We gave them gas, mail and my dad fixed their cars or boats. It was a great spot. My girlfriend was the child of a divorced couple whose dad owned a cottage. She like me was the youngest of her siblings and had no one to play with. This is where I came in. Every summer I would go and stay at her cottage with her and her dad. We had a blast getting into all kinds of things but for me it was a great memory. (what little I can still remember.) Anyway she is doing a north american tour in her motorhome and had time to visit with me. It was great.
Getting back to Tuc Craft kitchens. The server was super friendly and I ordered the most popular item which was beef brisket and pork crackling sandwich served with smashed french fries. I changed the fries to a salad and was a little disappointed. I just came back from Germany where the salads are quite spectacular. These are side salads not main courses. Here it only seems that you get a half decent salad when it comes as a main. Also everyone uses the same salad greens that come out of a box or bag. It’s the same boring mix that you get for home. I hate ordering salad because I feel that I can make a better one at home for less money. I also bought some seeds of valerianella locusta which is corn salad. (dark green spinach like leaves) It is super healthy and grows in cold weather. Hopefully my seeds will work.
Yesterday we celebrated our 30 year Anniversary at the Peartree with their Canadian Comforts Menu. The Peartree is run by chef Scott Jaeger and his wife Stephanie. They are both busy working very hard and it was a great experience. Always voted best fine dining in Burnaby. We can see why.
Grain Salad with toasted sunflower and pumpkin seeds and chicken confit.
On my past trip to Germany, Switzerland and France we had the pleasure of dining in Sulzburg at the Hirschen. I was told that it is Germany’s only female chef with 2 Micheline stars. I haven’t been to a Micheline starred restaurant in many years and was very excited. I asked my girlfriend to secure a reservation months in advance. In Baden Wurttemberg there are over 20 Micheline starred restaurants, as well as many excellent restaurants. Fine dining is readily available.
Douce Steiner is the head chef and together with her husband Udo Weiler have been running the hotel restaurant since 1997. The restaurant has been in the family for many years. It has an excellent reputation.
We ordered the 5 course tasting menu and my girlfriend ordered the menu Crustace. (fish and shellfish)It was a fantastic experience, one I will remember for a long time.
The digital world of cooking has come to Thermomix.
It will be coming to Canada next year.
Now is the best time to get the workhorse Thermomix 31.
Went to lovely sunny Steveston to see about buying local salmon because the Sockeye run was opened for 24 hours. Bought 3 Sokeye, and 2 Spring. One has white flesh the other pink. The white is as good but has a more oily flavour. Came home and fillet them, made salmon stock and froze some for later use.