Saucy Greek Goddess vinaigrette

I came across the Saucy Greek Goddess vinaigrette in an Ottawa store and noticed that's it's produced in Stittsville. I am always on the lookout for local gourmet products so I had to give it a try! It's made by a company called Saucey Girls, which is basically two best friends with a passion for good healthy food.

The ingredient list is short; the vinaigrette contains balsamic vinegar, canola oil, spices, garlic and onion powder. The vinaigrette is free of peanuts, preservatives, gluten or artificial colours.

I used it as a marinade instead of a salad dressing. I marinated boneless skinless chicken breast in it for about an hour before grilling them.

Review:

This product worked really well as a marinade. It has lots of flavour and a good balance of ingredients to infuse meat with. It's nice and thick and coated the meat well. It didn't burn on the grill but there was enough oil in it so that the chicken didn't stick to the grill either.

Greek-style vinaigrettes sometimes seem to be heavy on the oregano and dried spices and you can feel them on your tongue when you eat. This vinaigrette does not have this characteristic.

I used about 1/4 of the bottle to marinate two joumbo breasts and the amount was just right.

The price of the product was average. I would definetely buy this product again and look forward to trying the other flavours and products.

The buzz about honey

Honey and Sugar. Often used interchangeably as terms of endearment, these sweeteners could not be more different.

Sugar is a staple in many kitchens but honey has yet to become a familiar alternative. I would say that most people have an old jar of honey kicking around but rely on sugar to sweeten their beverages and food.

For about a year now, sugar has taken second stage to honey in my house. Sure, I still have some on hand but my go-to sweetener is honey. One tablespoon of honey contains 60 calories and 17 grams of carbohydrates. The same amount of sugar contains 45 calories and 12 grams of carbohydrates. The properties are similar so neither alters the nutritional value too much when you substitute them, but you have to keep in mind that one is a liquid when you're substituting them.

I've switched from sugar to honey in coffee. I use it in recipes that call for honey and as a substitue for sugar.

Now that I've come to know the health benefits of honey, I wish I had incorporate honey into my lifestyle way before I did! One of the big things I've learned is the difference between raw honey and processed honey (commercially available honey). Raw honey is raw - it's un-pasteurized and contains all the good stuff it can. Processed honey has been heated over 119 degrees and has had these natural nutrients destroyed before the honey is packed in the jar.

Honey is good for the OUTside of your body. It's anti-microbial - most bacteria cannot grow in honey. It's antiseptic and can prevent infection as well as reduce inflammation and scarring.

Honey is good for the INside of your body. It soothes sore throats and can kill bacteria. It's been said that honey reduces tooth decay and helps calm gastro-intestinal problems. Honey has alot of antioxidants and that can help reduce heart problems. Honey contains vitamins, minerals, enzymes and amino acids.

Honey is not created equal. It depends on which plants provided the nectar, where its from and if pollutants have come into play. There are hundreds of types of honey that exist.

Honey won't spoil. It may crystallize over time, but heating it up will liquify it once again.

Honey is local. Many local farmers produce honey and most of it is raw. This means that it's easily accessible to you and you'll get the best type of honey. Honey is produced in most countries in the world. Sugar, on the other hand, is produced in the tropics then has to be milled, refined, packaged and transported.


Review:

Don't expect to pay the same amount of money for the jar of honey you buy from your local farmer as the jar you buy from the supermarket that's been mass-produced. They will both taste like honey but the similarities end there. I've said this in past posts, but it's still true - you get what you pay for.

Honey makes things taste so much better than sugar does. It's a whole other level of flavour.

If your going to indulge in something sweet, you can still make it as healthy as possible.

Chili con carne

Tis the start of the season of warm and hearty meals and chili fits the bill! My hubby and I have tweaked this recipe for years and it's finally to our liking! It's easy to make, full of flavour and very filling!

I've often wondered what the difference is between 'chili' and 'chili con carne'. I've seen both on menu for many years and now I finally know what the difference is: con carne means 'with meat'. Some places refer to chili with meat simply as chili, so buyer beware if this is an issue for you!

Ingredients

1 chopped onion

3 lbs ground meat
1 tsp salt

4 tbsp chili powder
2 tbsp cumin
2 tbsp cinnamon
2 tbsp oregano
3 tbsp cocoa
1 1/2 tsp cayenne
1 1/4 cup tomato juice
1 1/4 cup beef broth

4 cloves chopped garlic

2 cans kidney beans, drained and rinsed
1 jalapeno (optional)

Cook the onions and brown the meat together in a large pot with the salt. I used two pounds of lean ground beef and one pound of ground chicken and a large yellow onion.

Remove the excess liquid and leave only enough liquid to cover the bottom of the pot. 

Stir in the chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper.

Simmer two minutes and then add the juice and broth.

Simmer one hour and then add the garlic.

Simmer 15 minutes and then add the beans.

Serve.

Review:

The spice blend really takes center stage in this recipe. You don't taste a specific spice but the spices come together and create a smooth flavour that's really unique. Use good quality spices - it really makes a difference.

You can spinkle flour after you put in the garlic if the chili is too watery.

I serve the chili with a dollop of sour cream or a handful of shredded cheese on top. Any cheese will do! A nice piece of crusty toasted bread goes really well with the chili.

This chili freezes well.

Glengyle Garlic's feta garlic spread

I came across the Glengyle Garlic booth at the Ottawa Farmers Market at Lansdowne Park and picked up one of their delicacies. It just happened to be #23 of the Ottawa Magazine's '101 tastes to try before you die' that was published in the Fall of 2009.

The feta garlic spread sontains tiny cubes of feta, garlic, pine nuts, sun-dried tomatoes and coriander. It comes in a small plastic 8 oz container and costs $8.

I wasn't quite sure what I was going to do with it when I bought it but as soon as I had decided on having chicken for dinner, I had my answer.

I placed my boneless skinless chicken breasts on plastic wrap and covered them with plastic wrap. Then I proceeded to beat the crap out of them with an empty wine bottle in order to make them thinner and flatter.

Next I spooned the cheesy mixture across the center of the flattened breast, leaving about one inch from the edge.

I folded over the chicken breasts into rolls and placed them onto a pan lined with parchment paper and drizzled a bit of olive oil on top of them.

I cooked the chicken in the oven until the flesh was no longer pink.

Review:

The chicken was so yummy and moist! I really recommend trying this out!

I didn't season the outside of the chicken before cooking because the filling had plenty of flavour, including salt due to the feta, so I didn't want to overpower it with any other flavours. I'm glad I didn't because every bite had an intense flavour of the spread and was perfectly seasoned.

Cooking the chicken this way made the oil that was in the spread seep out, which I didn't mind at all. I figured, better have it in the pan than in me!

Keep in mind that your chicken is thinner when you beat the crap out of it and doesn't need to be cooked as long as a regular chicken breast because it's not as thick.

Glengyle Garlic only sells their products at local markets.

The price is a little high for the amount you get but it's really really good. I would definetely buy it again.

I used about half the container for two breasts.

Pelican Fishery and Grill

Nothing compares to an evening spent with great friends sharing great food. It does wonders for the mind, body and soul. A recent trip to Pelican Fishery and Grill in Ottawa did just that.

Tucked into the corner of Blue Heron Mall, this restaurant is joined at the hip with the fish market. But don't be fooled because this establishment is definitely not cowering in the corner. It's got a big personality and and is very dynamic.

You must enter through the fishery to get to the restaurant. This gives you an opportunity to peruse the delicacies you are about to enjoy. The impression I get is that these fishmongers really enjoy their work. The banter and the good vibe is contagious.

The decor is quirky, simple and classy all at the same time. The checkerboard floors are whimsical and are a great stage for the artwork on the walls. 'Fishmongers gone wild' is the first thing that came to my mind. These pieces give the place a fun fresh feel and remind us not to take life so seriously. Take time to smell the... fish. Ok, bad analogy. The copper-topped table give a tad of brilliance to the place - sort of like rustic meets modern.

The server started off the meal by brnging us some fresh buns. The healthy kind, with seeds in them.

One of my friends had the Smokin' Cedar Roasted Atlantic Salmon with maple-glazed veggies and roasted thyme potatoes.

The other friend had Haddock Fish and Chips. The wild fish was beer-battered and served with coleslaw, fresh cut fries, tartar sauce and a cheesecloth-wrapped lemon wedge (how smart!).

I had the Seared wild Digby sea scallops with Italian prosciutto, grilled zucchini, shavings of parmigiano regianno and brown butter. The dish is regularly served with roasted potatoes but I asked not to have them.

My two friends had the dessert that was called something like Girl's Choice. It was made with homemade peanut butter ice cream, a brownie, peanuts, caramel and chocolate sauces.

I had White tea crème brulée that was garnished with a dehydrated orange slice and a slice of a fruit I could not distinguish.

Review:

Overall it was a great meal! Everyone was happy with their selection. The presentation of the dishes was beautiful. It was simple and the colors were nicely coordinated.

The flavours of the fish and seafood were fresh and tasty. They were cooked to perfection. One thing bothered me a little (but not enough to complain) about my dish. It had little burned bits in it. I understand that you get black bits when you grill or sear which is why I didn't make a case of it. It just seemed like there were alot floating around. (I secretly wondered if Chef Ramsey would have let that fly). The scallops were massive and so were the pieces of fish.

It think the highlight of the night however was the homemade ice cream. The server told us that it is very popular and they have to use a great amount of restraint not to eat it all themselves.

The service was great. The server was friendly, knowledgeable and didn't rush us.

The prices were great for the fish dishes. I found my meal a tad pricey.

I've bought fish and seafood from Pelican before to prepare at home and I have never been disappointed. It's consistently fresh and full of flavour. On many occasions, I've bought mussels and all of them have been ok. I've bought mussels from other places only to discard almost 1/3 of them.

There is free parking but it can get tricky and scarce because the mall is busy.

Aunt Berta's Apple & Cinnamon Preserves

I love apple jelly and apple pie preserves and go far and wide to try to find them. I try all the kinds I can get my hands on! I recently picked up Aunt Berta's Apple & Cinnamon Preserves at a gourmet food shop.

This product is 50% fruit and contains no preservatives, artificial colouring or flavours. It's also a Kosher product. It's made in Israel from a recipe that's been in Berta's family for generations.

Review:

These preserves were delicious and tasted just like homemade apple pie. It even had tiny little firm chunks of apple in it.

This product has travelled a long way from Israel and is found in gourmet shops so expect to pay a little bit more. (I am really a 'buy local' girl at heart except when it comes to apple jelly and preserves - I love to try how different people create them and season them).

I enjoyed the preserves with a bagel and cream cheese. I put the cream cheese on the bagel and then spread the preserves on top of it. Yum!

Niagara Culinary Institute Dining Room

The Niagara Culinary Institute Dining Room is a unique type of dining room, and there are probably few, if any others in Canada.

There are four programs that make up the bones of the restaurants. The students in the following programs each have an important role in the restaurant: Culinary Studies, Horticulture and Agribusiness, Hospitality and Tourism and Winery and Viticulture. The chefs are taught by professional teaching chefs and they prepare the food that's served. The institute winemaker is assisted by the students to make the wine that is served and sold in the store outside of the restaurant. The horticulture students grow the herbs that are used in the dishes. The food is served by the hospitality students.

The restaurant itself is breathtaking. The decor is minimalist, modern and clean. The floor-to-ceiling windows provide a view of the vineyards, the greenhouse and lush greenery. The white linens and high ceilings really give this eatery a classy vibe.

When our server brought bread to our table, he explained that we could have either the Daily “Fixed Price” Menu which was made up of three courses - one appetizer, one entrée, one dessert or order à la carte items. The three of us chose the Fixed Price menu for $28 each. One of us had the wine tasting for an additional $5.

One of the diners started off the meal with the Daily Market Soup which was Cream of Mushroom.

The other diner had the Bay of Fundy Mussels. The white wine broth included new potatoes, celery, apples and ginger.

I had the Local Asparagus Strudel which consisted of tomato jam, Muenster cheese and micro greens.

For the second course, one of the diners had the Mixed Grill of Market Fish with selected greens and lemon oil. It included two gigantic scallops and generous pieces of tilapia and salmon.

The other diner and I had the Regional and Seasonal which is a taste of Niagara’s seasonal bounty. Fried leeks were served atop of pan-seared pickerel atop of buttered beets. Tomato couscous was served in a roasted pepper, sort of like a deconstructed stuffed pepper. Salt-seared flank steak was served atop roasted potatoes with a veal reduction.

My fellow diner enjoyed a taste of the Shiraz wine made by NCI's winery with his main course.

For dessert, one of the diners enjoyed the Callabaut Triple Chocolate Cheesecake that had a praline crust and Espresso sauce.

The other diner had the Cold Lemon Soufflé which consisted of lemon mousse, blueberry and cassis coulis and seasonal berries.

I enjoyed the Local Berry Shortcake which was made of a Rum pound cake, vanilla-berry compote and green peppercorn chantilly.

A small tray of raspberries jellies were brought to us with the bill.

Review:

The term 'dining room' is simply not fitting for the experience that it provides. The NCI's Gastronomical Adventure Room, the NCI's Grand Gourmet Room or the NCI's Epicurean Cuisine - I'm really only attempting to define to fabulousness of this restaurant.

This visit had been a long time coming. I have been wanting to dine here for years but it never worked out for one reason or another. On the day we went, I was so excited about coming here because I knew I would love it and I did! I was on a high all day.

Upon arrival, I only knew that this establishment was a teaching restaurant. I've been to a few of these types of places in Ottawa and had always been pleased. What I didn't know was that they had a teaching winery too and that students in two other programs also helped make this place run.

The service was amazing. Our water glasses were frequently filled as were coffee cups and our beverage status was also monitored so we never had to look for the server when the drink ran low - they were on top of their game. The host and hostess, servers and teacher were friendly and appeared to take a sincere interest in making this a great experience. The teacher even dropped by our table twice. These may have been students but their professional disposition could have fooled you.

The food - OMG, the food. Seriously one of the best meals I've ever had. Luckily, I tasted everyone's dishes. The mushroom soup had intense mushroom flavour and was smooth as silk. The mussel broth was outstanding and was beautifully highlighted with ginger. The strudel was so good. Good. Good. Good. The fish was perfectly seasoned and cooked and there was so much of it. The flank was perfectly cooked and all the other components on the plate were flavorful and wonderfully seasoned. Alot of thought seem to have been out into the Regional and Seasonal dish. The desserts were light and not too sweet and were the perfect way to conclude a perfect meal.

Presentation throughout the restaurant and in each dish was spot on. The attention to detail did not go unnoticed and was so appreciated.

I don't have anything negative to say - it was all fabulous.

Be sure to check out the wine store! Proceeds support student learning. NCI's teaching winery even has a few award-winning wines.