Walkerville Brewery

Walkerville Brewery makes beer that should be a source of pride for Windsor, Ontario. For more details on its history, please read my article on the Food Network website.

Food in the News

Why do so few women run kitchens in prominent restaurants? - New York Magazine

How to order wine - Seattle Times

New Windsor bakery - Cakes By Renee! - Windsor Eats

How do you feel about loud noise in restaurants? - Blogelicious (Windsor Star)

Comparing frozen french fries...- Boston Globe

Recipe Reviews

After being on hiatus for over two weeks the only theme I have for these recipes is ketchup!

Get it, catch-up. Yep, think I'll just stick to food.

Celebrity Gingerbread Criminals - CHOW (picture credit goes to them as well)

Smoked Salmon Pizza - Toronto Star

Deep Fried Hannukah Treats - CHOW

Mushroom and Pancetta Soup - CHOW

Roasted Mushroom and Asparagus Salad with Chili Mustard Vinaigrette - Toronto Star

Cooking Club - Appetizers

November's cooking club was held at Jillian's place and the theme was appetizers. Our intention was to try out new recipes at this meeting and then meet up in Mid-December to do an appetizer exchange with the recipes that we thought were most successful.

The common thread throughout the evening seemed to be "deep frying". How could something deep fried be bad?

Our menu included:

Jillian - Mulled Cider (see below) and Mulled Red Wine

Jillian - Italian Rice Balls (see below)

Dana - Zucchini Fritters with Dipping Sauce

Danielle - Pissaladiere *I added roasted red peppers

Rosemary - Spiced Pear Raviloi with White Chocolate Mascarpone Dip

Mulled Cider

3 c apple cider

3 allspice berries

1/4 t nutmeg

4 cloves

2 cinnamon sticks

1/2 c Granny Smith Apples - sliced thin

1 1/2 c Spiced Rum

Place all ingredients in a saucepan and simmer on medium heat for 10-15 minutes. Strain before serving, and serve warm.

Italian Rice Balls

Risotto

5 cups canned low-salt chicken broth

1/2 ounce dried porcini mushrooms,* rinsed
2 tablespoons (1/4 stick) butter

1 tablespoon extra-virgin olive oil

2 1/2 cups finely chopped onions

12 ounces crimini mushrooms, finely chopped

6 large garlic cloves, minced

2 tablespoon minced fresh basil

1 tablespoon minced fresh oregano

1 1/2 cups arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.
Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes.

Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese.

Balls

3 cups chilled risotto (see above)

12 (1/2-inch) cubes fresh mozzarella (about 1 oz total)

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine dry bread crumbs
About 8 cups vegetable oil for frying

Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).

Sauce

1 small onion, chopped coarsely

3 garlic cloves, chopped

3 tablespoons olive oil

2 red bell peppers, roasted

2 tablespoons chopped fresh basil leaves

In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl.

(Sauce may be made up to 3 days ahead and chilled, covered.)

Spoon sauce on plate and serve rice ball on top.

In My Opinion...

I have been a terrible blogger lately. I apologise for the lag between posts.

On that note, I have decided to post some of my favourite eateries in Windsor, Ontario. I would love to hear your opinions on these places as well as suggestions of restos that you prefer!

Best Greasy Breakfast - The Velvet Restaurant

Best Place for an Intimate Dinner/Best Fine Dining/Best Wine List - Mamo Bistro

Best Place for Chicken Wings - Rock Bottom Bar and Grill

Best Pizza (this one was hard!!!) - Koolini and Riverside Tavern

Best Place to Grab a Beer - Kildare House

Best Place for Italian Food - Mezzo

Best Place for Ethiopian - Marathon

Best Place for Indian - India Palace

Best Place for Sushi - Teka

Best Place for Burgers - Gilligans

Best Place for Middle Eastern - El Mayor