There’s A Party Brewing in Creemore

Saturday, August 23rd 2014. Noon to 6pm. Rain or Shine.

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Come on down this Saturday, August 23 and meet celeb emcee Kevin Brauch of the Iron Chef US. He’s taming two teams (some of Ontario’s most gifted chefs, local farmers and community members) as they face off in culinary combat. Then, National Post food columnist, Bonnie Stern dishes out some prizes.

Presented as part of Creemore Springs Brewery’s annual Copper Kettle Festival, the teams, helmed by acclaimed chefs Rodney Bowers and Donna Dooher, will each create one delicious recipe using local, seasonal ingredients and of course, a selection of Creemore beer.  For more info: http://copperkettlefestival.ca/

As long as you’re visiting, pop into some of the fun shops. Victorian Values, Seasons, and the General Store are sure to please design enthusiasts.

And, all that shopping will probably leave you hungry for dinner. No problem. Creemore has a serious food scene—something for every palate.

Dabble hopes to see you this weekend in Creemore.

Cooking from the Hip

Cooking from the Hip

As the star of the smash sensation Iron Chef America, Cat Cora is used to improvising exciting dishes on a moment’s notice. In this book she shows you how to do it too, whether you want a spur-of-the-moment supper or a spectacular dinner that doesn’t require spending your whole Saturday in the kitchen.

Cooking from the Hip is divided into four convenient sections, each with its own appetizers, soups, salads, main dishes, sides, and desserts. You can turn to whichever chapter best suits your needs and mood, knowing that every dish will be simple and special.

Fast: Spicy Chicken and Peach Stir-Fry, Creamy Fettuccine with Sausage, Chocolate Brownie Cupcakes

Easy: Watermelon Gazpacho, Thai Chicken Salad, White Cheddar Corn Bread

Fun: Sunday Cheesesteak Sandwiches, Crispy “Fried” Chicken, Lemonade Cookies

Phenomenal: Mango Margaritas, Pomegranate-Glade Cornish Hens with Wild Rice, Italian Cream Cake

Cooking from the Hip is all about flexibility. You’ll be able to use what you’ve got on hand without being afraid to substitute. You’ll learn how to cut down on cooking steps, combine just a few ingredients in inventive ways, pull in leftovers, and wow your family and friends.

Purchase from Amazon

Delish Sweet Potato Frites

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Craving salty, crunchy French fries, but don’t want all the calories? Indulge in the next best thing–sweet potato fries.

Try this recipe from one of Dabble’s all-time favourite Iron Chefs, Cat Cora. She shares this easy to follow recipe on her blog.

Baked Sweet Potato Frites

Using just three ingredients, you can make fantastic, flavorful frites right in your oven. For crispy frites, you’ll need to cut the potatoes very thin, but my slice-stack-slice method gets the job done fast. This recipe is a surefire hit. Don’t peel the potatoes; the peel adds flavor and makes the frites look better too.

A dark pan will brown the frites faster than a light-colored pan, making it easier to overcook them. For crispier frites, take care not to crowd the potatoes. Use two large baking sheets or bake in batches to give the frites enough room to brown evenly.

Ingredients
1 lb Sweet Potato (Unpeeled)
1/2 tsp Coarse Sea Salt
1/2 tsp Olive Oil or Sesame Oil

Instructions
Preheat the oven to 425 °F.

Use a sharp knife to cut each sweet potato crosswise into 1/4-inch-thick slices. Stack the slices (no more than 3 or 4 slices high) and cut them into 1/4-inch-wide matchsticks.

In a medium bowl, gently toss the sweet potatoes with the sea salt. Prepare two large baking sheets by spraying (or rubbing) them lightly with olive oil or sesame oil. Spread out the frites on the pans so they’re not crowded. If necessary, hold back some of the frites and bake a second batch. Bake for 30 minutes, turning the frites with a spatula every 10 minutes so they brown evenly. Keep a close eye on them during the last 10 minutes and use tongs to lift out any frites that look as if they’re browning too fast. Serve piping hot.

TWIST IT
Garlic and Parsley Frites: When the frites come hot out of the oven, toss them immediately with 1 chopped garlic clove and 1 tablespoon finely chopped fresh flat-leaf parsley.

Read the entire article ‘A Day with Cat Cora’ in Issue 5 of Dabble.

Cat Cora’s Tips on Eating Healthy

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Maintaining a healthy lifestyle involves commitment. Chef Cat Cora knows the importance of making healthy choices when it comes to creating mouth-watering feasts.

In a recent interview with Parade Magazine, she shared tips on eating healthy. Here’s a tip on instilling nutritious eating habits for children.

At [age] 3, start saying to them, ‘Let’s all make a family decision about dinner tonight. Do we want chicken or salmon? Do we want broccoli or edamame?’ Give two options, not three, four, five. The more invested they are in the meal, the more likely they are to eat it.

Read the entire article ‘A Day with Cat Cora’ in Issue 5 of Dabble.

Buen Provecho – Eating in Puerto Rico

With few exceptions, the dining scene in Puerto Rico is unpretentious, so come as you are. Expect excellent food in a casual setting and a welcoming wait staff to wish you, ‘buen provecho’.

Puerto Rico Dessert

BREAKFAST 

Kasalta Panderia
Everyone eats at Kasalta—politicians, school kids, housewives and secretaries. The glass countered bakery serves tempting pastries and a divine Cubanito (mini ham and Swiss).

Panadería España Repostería
Another reliable local hangout with a similar atmsophere to Kasalta. Consider the cheese and wine selection if you’re planning a picnic.

Dabble Savvy: Save on restaurant meals by ordering water like the locals do: “I’ll have the Carraiso Springs.” A joke that references the city’s main source of tap water.


LUNCH

It’s not fancy, but the burrittos and tacos are delicioso at La B de Burro in Ocean Park. In addition, ginger and tamarind are the finest companions to tequila imaginable, so ask about 2 for 1 margarita specials.

Bebo dishes up well-priced local fare to its dedicated clientele. Try arroz mamposteado (rice and beans) or empanada de pollo (chicken empanada) and ripe plantains.

Under the Trees
Sit on the outdoor patio, order a mimosa and a fabulous brunch experience is assured.


DINNER

Once you find the well-hidden restaurant, José Enrique is a fine dining experience that is unparalleled. Start with the cheese plate and order the red snapper as a main. You won’t have room for dessert, but the three chocolate dish is to die for.

I celebrated a recent (delicious) birthday at Uvva Restaurant in Hosteria del Mar. Almond crusted lamb chops in mint chimichuri sauce are every bit as tasty as they look (see photo page 124). As we sat on the beach the next day, the owner noticed our group and sent over a round of drinks—matching our order from the night before. Now, that’s service.

Chef Robert Trevino (of Iron Chef fame) masterminds the Budatai fusion menu, serving elegant sushi and divine seared ahi.

Chef Wilo Bennet’s Varita in Conrad San Juan Condado Plaza revitalizes local delicacies such as roasted pig. Start with the lettuce wraps and save room for mini coconut tembleque (coconut flan).

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DESSERT

When pastry chef Raquel Holcman launched Sweet Sentations, her fanciful concoctions became instant classics.