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Sunday Supper Roast

Sunday Supper Roast

Oh man, it’s been awhile since I’ve posted. Sorry guys! My husband was working for the past 5 days, and we’ve had some great weather, so I’ve spent most of my baby’s awake time going on walks with her and then doing some spring cleaning during her nap times! I’ve been enjoying the walks though, and I am looking forward to daily walks in the summer. However, I’m not one to walk without a destination in mind so we don’t walk around our neighbourhood park. My favourite stroll is to the nearby library where I return a book and pick out a new one (I’m still reading about a book a day!) and then to our neighbourhood coffee shop to pick up a coffee for the jaunt home. I can see this becoming an expensive habit though. I’ve already told my husband that I would like a massive gift card for the coffee shop for Mother’s Day, because I won’t be able to afford these daily summer strolls on my mat leave income!

My husband is off work for the next five days so we have a jam-packed weekend ahead of us. Last night, we relaxed and caught up on Survivor together after our baby went to bed, today we have to go buy a high chair for the babe (starting solid foods!), tonight we have supper at a friend’s house, and tomorrow I have church in the morning and then I’m planning on making a Sunday night prime rib roast.

Do some families do that, have certain meals on certain days of the week? Like meatloaf Monday or Sunday roast? I don’t know. We definitely don’t, but there’s something about Sunday night roasts that sounds so domesticated and homey to me! With my husband on shiftwork and me on mat leave, days of the week don’t really have any significance to us. The only reason we need to remember what day of the week it is so that we don’t forget to put our garbage bin or recycling bin out for pick up! But regardless, I like doing this roast on Sunday nights for no other reason than to call it my Sunday Supper Roast.

You’ve probably seen some version of this roast online before. It’s usually posted under the name “Poor Man’s Prime Rib” or “Easy Prime Rib Roast” or something like that. I’ve made some tweaks to both the recipe and cooking method to how I like it prepared. I’ve made this numerous times, and I’ve had times where it’s too rare, too well done, or not enough flavour. The recipe posted below is what I’ve finally settled on as the perfect recipe for our family. For the cut of meat, I buy the eye of round roast from Costco, it comes in a pack of two.

Also, other recipes will not tell you what wine to pair it with! Whatever roast recipe tickles your fancy, I highly recommend that you pair it with the Chateau D’Aigueville. This is the perfect wine to pair with Sunday night roast dinners. You can find it in the France aisle for just under $20 in Saskatchewan.

Chateau D'Aigueville

We usually have leftover meat from this roast, and it is perfect to make leftover roast beef sliders for dinner the next night. With the thinly sliced leftover meat, I sear them quickly in a cast iron skillet to heat them up. I sauté some sliced onions in some butter until they are golden brown, then build the beef sliders on buttered, toasted buns with dijon mustard. This is my favourite leftover dinner!

Leftover beef sliders

Give this recipe and wine a try tomorrow night. It will be the perfect cap to your weekend!

Sunday Supper Roast

Print Recipe
Serves: 4 Cooking Time: 3 hours

Ingredients

  • 1/2 cup salted butter, softened
  • 5 cloves garlic, minced
  • 2 tbsp fresh rosemary, finely chopped
  • 2 tbsp fresh thyme, finely chopped
  • salt and pepper, to taste
  • 3 lb, boneless eye of round roast
  • 2 tbsp flour
  • 2 cups beef stock

Instructions

1

Preheat oven to 500 degrees F

2

Mix together the butter, garlic, herbs, salt and pepper in a bowl.

3

Rub the herb butter all over the roast, then place in a roasting tray or Dutch oven.

4

Bake at 500 degrees F, for 5 minutes per pound of meat. (Using a 3 lb roast, I baked mine at 500 degrees for 15 minutes).

5

Without opening the oven door, turn the heat down to 200 degrees F and let the roast sit in the oven for 2 hours. Do not open the oven door at all during these two hours!

6

Once the two hours are up, remove the roast from the pan, place it on a big plate and tent it with aluminum foil to let it rest.

7

Strain the pan drippings into a saucepan over medium heat.

8

Whisk the flour and the beef stock together in a measuring cup until combined. Then pour the mixture into the saucepan containing the pan drippings.

9

Bring the saucepan to a boil, then lower the heat and simmer for 4 minutes until slightly thickened.

10

Carve the roast into thin slices, and serve with the gravy, horseradish, mashed potatoes and your choice of salad or vegetables!

Beer and Wine Pairings/ Canadian Recipes/ Featured

Italian Sausage Tortellini

Italian Sausage Tortellini

My husband was the first man (first person, really) that I ever cooked for. We started dating on December 31, 2010, and it was my New Year’s resolution for 2011 to learn how to cook. Prior to 2011, I never cooked and all I had in my fridge were Diet Cokes, Grey Goose vodka and bagged salads. I still remember the first dish I made for my husband – it was a chocolate hazelnut banana french toast.

So he’s been my guinea pig from day 1, and he’s witnessed and experienced the evolution and improvement of my cooking. From that very first French toast, to date night steak dinners for two, and now to Vietnamese food and family meals.

My husband is very appreciative of my cooking skills and thanks me after every meal. I am appreciate of the fact that he will eat anything, because let me tell you, there have been times where my cooking experiments have gone awry and some of the meals are barely edible. My husband is a small town Saskatchewan boy so he’s a meat and potatoes kind of guy. I’ll make a fancy tagliatelle short rib bolognese and he’ll compliment it and eat it, but he’ll devour and rave over a simple steak and mashed potatoes dinner. Lately there’s been one very simple, very quick Italian sausage tortellini recipe that I make that he just loves. I made it the other day and he said “thank you for making my favourite meal”. I mean, that makes me feel great but why do I bother making fancy meals when this 20 minute meal makes him that happy?!

This pasta recipe is basically all packaged ingredients thrown together so prep time is minimal. All you need is a package of Johnsonville mild Italian sausage (I buy the ground version, not the actually sausage version), a package of Olivieri fresh filled pasta (I buy the one filled with Italian sausage), a jar of marinara sauce, some spinach or other type of greens, some chicken broth, an onion, a couple cloves of garlic and some olive oil. The greens are optional but I try to sneak vegetables and greens into every meal that we have and they do add a nice pop of colour to the dish.

Follow the instructions below and you have a quick and filling meal that literally takes 20 minutes to make! It’s such a simple meal that I pair it with one of our favourite wines, Liberty School Cabernet Sauvignon, just to elevate it a bit! Give this recipe and the wine a try and let me know what you think!

Italian Sausage Tortellini

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 package of Johnsonville mild Italian Sausage, ground
  • 2 cloves garlic, minced
  • 1 jar of marinara sauce or tomato pasta sauce (any brand will do). I typically buy the Catelli brand in the 640 ml jar.
  • 1 cup chicken broth
  • 1 package Olivieri fresh filled pasta (I buy the Italian sausage filled kind)
  • two handfuls of spinach, kale, or arugula (or a mix!)

Instructions

1

Heat the olive oil in a large pot or pan on medium high heat. Add onion and sauté for about 3 minutes.

2

Add the package of Johnsonville ground Italian sausage and the garlic, and cook until the sausage is cooked through and no longer pink. Drain any excess fat.

3

Add the package of Olivieri fresh pasta, the marinara sauce, and the chicken broth and stir.

4

Bring to a boil, then cover and simmer on low heat for 20 minutes.

5

Uncover, and add a couple handfuls of your greens of choice and stir them in until they are wilted.

6

Dish up and serve with a nice glass of wine!

Beer and Wine Pairings/ Featured/ Vietnamese Recipes

Soy Sauce Chicken

Sometimes whole chickens are on sale and I buy a couple and they sit in the freezer because I don’t know what to do with them. I read all these blogs that say that buying and preparing a whole chicken is very economical and frugal, but I think I’m doing it wrong. I feel like I have all these wasted bits and parts when I prepare a whole chicken. Maybe I’m just not that good at carving it and getting the most meat out of it. I also never do anything with the carcass, even though I know I should be using it to make homemade chicken broth. That will be my next culinary milestone – making my own broths. I’ll have to ask my mom how she makes her broths. She makes the best broths, super clear and very aromatic. I’ll keep you guys posted.

Anyway, so I had this whole chicken sitting in my freezer and I wanted to do something with it already to free up some freezer space. I was just going to make a basic roasted chicken, seasoned with lemon and rosemary, but then my sister shared a picture of a soy sauce chicken that she had made.

My sister’s soy sauce chicken

It looked so good, so I thought I’d give it a try. Now this recipe calls for a lot more effort than I usually put into a normal family dinner, so I wouldn’t make it on a regular basis. However, it would be a pretty impressive chicken to make for dinner parties!

There are a few key points to note about the ingredients. First of all, there are some pretty Asian ingredients in this recipe, so your best bet is to hit up your local Asian grocery store. (Ngoy Hoa, if you’re from Regina). Spend the money on these ingredients now because I guarantee you’ll be using them again if you continue to follow me on this blog. The Asian ingredients are star anise (a star shaped southeast Asian spice). Remember? We used it in the Vietnamese beef stew recipe.  The recipe also calls for light soy sauce and dark soy sauce. If you go to a Canadian grocery store, you’re not going to find different types of soy sauce (actually, Superstore might have light and dark soy sauces). Using the two different kinds of soy sauces will add depth of flavour to this chicken. The abundance of soy sauce in this recipe makes the chicken super salty. So for the chicken broth that is required, make sure you use no-salt or low-salt chicken broth. Otherwise, it will be way too salty.  Lastly, you’ll need some Chinese cooking wine. You can also find this at your local Asian food store.

Also, the green onion oil may seem like an optional addition but it is NOT optional. It is essential to the dish so don’t skip this step!

The layers of flavour in this dish is unreal. The salty, silky chicken, the pungent green onion oil, the steaming hot rice – it is so filling and comforting. The strong flavours of this dish would be best paired with a lighter red wine like a Zinfandel. However, I didn’t have any Zinfandel on hand but I had a bottle of Menage a Trois, which is a Zinfandel/Merlot/Cabernet Sauvignon blend. It was an amazing pairing! This wine would also pair well with other strongly flavoured Asian meats like Chinese barbecue pork.

Soy Sauce Chicken

Print Recipe
Serves: 4-6 Cooking Time: 1.5-2 hours

Ingredients

  • FOR THE CHICKEN:
  • 1 small whole chicken, about 2-3 lbs
  • 2 stalks of green onion, diced
  • 1 inch piece of ginger, sliced
  • 2 star anise
  • 1/2 cup light soy sauce
  • 1/4 cup no-salt or low-salt chicken broth
  • 2 tbsp dark soy sauce
  • 2 tbsp chinese cooking wine
  • 2 tbsp brown sugar
  • 1 tbsp oyster sauce
  • 1 tsp paprika
  • 1/8 tsp black pepper
  • FOR THE GREEN ONION OIL
  • 2 cups finely diced green onions
  • 2 tsp grated ginger
  • 1 tsp salt
  • 1/4 tsp black better
  • 1/2 cup canola oil

Instructions

1

MARINATING CHICKEN:

2

In a pot over medium heat, combine the green onions, ginger, star anise, both soy sauces, chicken stock, chinese cooking wine, brown sugar, oyster sauce, paprika and black pepper.

3

Bring to a simmer and cook for 5 minutes. Remove from heat and place the pot over ice to cool the sauce down to room temperature. Don't skip this step. If you pour hot sauce over raw chicken, you're going to end up cooking the chicken in random places and the uneven heat can cause the temperature of the chicken to rise to unsafe levels conducive to salmonella.

4

Place the chicken and the cooled soy sauce mixture into a large Ziplock freezer bag and coat the chicken all over with the sauce. Transfer to the fridge to marinate overnight.

5

PREPARING GREEN ONION OIL:

6

Place diced green onions, grated ginger, salt and pepper in a large bowl.

7

Heat canola oil in a pot over high heat until it starts to smoke slightly.

8

Pour the oil over the green onion mixture. It will sizzle and smoke so make sure your exhaust fan or air exchange is on!

9

Stir the mixture and then set aside and let it rest for 2 hours before using (I usually make this right before I put the chicken in the oven).

10

TO COOK THE CHICKEN:

11

Preheat the oven to 300 degrees F.

12

Choose a pot that will fit the chicken neatly without too much extra space. I used my Le Creuset French Oven that I got for Christmas and it was the perfect size!

13

Remove the chicken from the Ziplock bag and then pour the marinade into the pot.

14

Bring the marinade to a simmer over medium heat, then place the chicken into the pot.

15

Turn the chicken a few times to coat it with the sauce, then put the pot into the oven uncovered.

16

Every 15 minutes or so, turn the chicken and baste it with the sauce evenly over every surface. (I did a poor job of this the first time I made it, so if you look at my chicken compared to my sister's in the pictures above, mine isn't as evenly darkened as hers).

17

The chicken should be perfectly done after 60-75 minutes.

18

Remove the chicken from the pot and let it rest while you prepare the sauce.

19

Strain the sauce from the pot into a small sauce pan. Add 2 tbsp of no-salt chicken stock (or water) to thin out the saltiness. Whisk and keep it warm over low heat.

20

To serve, carve the chicken into small pieces and place over jasmine rice. Drizzle some of the sauce over the chicken and rice, and add a spoonful of the green onion oil.