Thursday, 4 October 2012
Baci Ristorante
Baci Ristorante
1530 Stone Church Rd. E.
Hamilton (905) 381-9811
Tonight Trevor and I had dinner at Baci, which is part of the Best Western on Stone Church Rd, owned by Carmen's.
The decor was very nice and welcoming, the only thing I could say about it that might be negative were there were several tv's. Other than that it is lovely.
The first real impression, that sets the mood for the evening, is the waiter. Our waiter Patrick was very friendly and helpful but not overbearing. We were very pleased with the service and thought he did an outstanding job at looking after our needs and making the evening pleasant for us.
Trevor was delighted to see Carpaccio on the menu that was actually a real carpaccio, thin slices of beef. He said it was excellent. We also ordered the Bruschetta, it was done on thin slices of bread which are made in-house and so unique for this appetizer. There were 6 fair size pieces, two of each kind. One pair was with tomato, the next pair had arugula with caramelized onions and the third pair was goat cheese with roasted peppers. We actually talked to the young man who prepared them and told him how much we enjoyed it.
Our next course was soup. We ordered the Stracciatella and the Pasta e fagioli. I have to say that this was the best Stracciatella soup that I can recall having. The Pasta e fagioli was fairly good but did not hold a candle to the other soup.
We asked the waiter to give us a surprise entree. The chef prepared for us tortellini with an arriabbata sauce and a breaded chicken breast with a cheese sauce on it. The tortellini was just the way I like it, al dente, not at all watery and the sauce for me had just the perfect amount of heat to it without being over powering. The cheese sauce was very tasty. The only complaint might be the crust on the chicken was a bit overcooked but still delicious.
Unfortunately we did not have room for dessert although the dessert menu looked yummy. I was really hoping I would have room for the zabaglione or the creme brulee.
We were celebrating a special occasion there and Trevor mentioned it to the person he talked to on the phone. The additional nice touch was that as we were leaving the manager came over to us to extend his best wishes on our special occasion.
1530 Stone Church Rd. E.
Hamilton (905) 381-9811
Tonight Trevor and I had dinner at Baci, which is part of the Best Western on Stone Church Rd, owned by Carmen's.
The decor was very nice and welcoming, the only thing I could say about it that might be negative were there were several tv's. Other than that it is lovely.
The first real impression, that sets the mood for the evening, is the waiter. Our waiter Patrick was very friendly and helpful but not overbearing. We were very pleased with the service and thought he did an outstanding job at looking after our needs and making the evening pleasant for us.
Trevor was delighted to see Carpaccio on the menu that was actually a real carpaccio, thin slices of beef. He said it was excellent. We also ordered the Bruschetta, it was done on thin slices of bread which are made in-house and so unique for this appetizer. There were 6 fair size pieces, two of each kind. One pair was with tomato, the next pair had arugula with caramelized onions and the third pair was goat cheese with roasted peppers. We actually talked to the young man who prepared them and told him how much we enjoyed it.
Our next course was soup. We ordered the Stracciatella and the Pasta e fagioli. I have to say that this was the best Stracciatella soup that I can recall having. The Pasta e fagioli was fairly good but did not hold a candle to the other soup.
We asked the waiter to give us a surprise entree. The chef prepared for us tortellini with an arriabbata sauce and a breaded chicken breast with a cheese sauce on it. The tortellini was just the way I like it, al dente, not at all watery and the sauce for me had just the perfect amount of heat to it without being over powering. The cheese sauce was very tasty. The only complaint might be the crust on the chicken was a bit overcooked but still delicious.
Unfortunately we did not have room for dessert although the dessert menu looked yummy. I was really hoping I would have room for the zabaglione or the creme brulee.
We were celebrating a special occasion there and Trevor mentioned it to the person he talked to on the phone. The additional nice touch was that as we were leaving the manager came over to us to extend his best wishes on our special occasion.
Monday, 25 June 2012
Split Pea & Bacon Soup
Soup Ingredients
1 cup yellow split peas
8 oz. bacon cut in 2” pieces
1 small onion chopped
2 carrots chopped
2 stalks celery chopped
1 Tbsp. Miso
6 cups water
3 oz. Prosciutto chopped
4 oz. cabbage chopped
Salt and pepper
Directions
In large stock pot brown bacon and prosciutto,
add all vegetables, water and miso. Mix well, bring to a boil. Turn down to
simmer and let simmer about an hour till split peas basically dissolve. Taste soup and add salt and pepper as
desired.
Dough Ingredients
1 cup flour
¾ cup milk
1 Tbsp. baking powder
½ tsp. salt
Mix all dough ingredients together and form
into balls. Add balls to soup and simmer 10-15 minutes longer till dough balls
are cooked.
Saturday, 23 June 2012
Green Beans Salad with Lovage Dressing
This is a super dressing, to find out what lovage is click on special ingredients on the side bar and you will see a picture of it and a description of what it is. Basically it's an herb that tastes great in soups, stews, dressings or salads.
Ingredients
Dressing Ingredients
2 oz. chopped Lovage
2 drops Rosewater
1 tsp. Dijon Mustard
1 Clove Garlic
1 oz. olive oil
2 oz. Apple Cider Vinegar
½ spy apple
Salt and Pepper
Mix all ingredients in blender and blend till smooth and
creamy. Your dressing is ready to serve. In this picture we served it over
blanched green beans, orange pepper, sliced apples and walnuts.
Wednesday, 20 June 2012
Fish and Brewis
The easiest way I can explain this recipe
is to give you the recipe that is directly from Purity, the makers of the
bread. This is a very common dish in Newfoundland
To prepare the Brewis
Split the cakes of the Hard Bread, allowing
one cake per person. In a large Saucepan place the Hard Bread, well covered
with water. Soak overnight. The next day
using the same water, salt to taste and bring Bread to a near boil. DO NOT
BOIL, DRAIN IMMEDIATELY. Keep Hot.
To Prepare Salt Fish
Use Skin dried salt fish. Cut the fish into
serving pieces, cover with cold water and soak overnight. The next day change the water and bring to
boil for 20 mins or until the fish flakes with a fork. To add scrunchions , find diced salt pork and fry until golden brown.
Add the fat from the pork and the bits of cooked pork to the dish.
Combine the cooked fish with the prepared
brewis and pork fat and pork to serving
bowl and serve.
Monday, 18 June 2012
Foods From Newfoundland and Labrador
Hard Bread
While Trevor was in Labrador he did a bit
of shopping. One of the ingredients he brought home was called Hard Bread
Biscuits. They look like small extremely hard dinner rolls. They need to be
soaked in water before eating and you will find a recipe using them called Fish
and Brewis on our blog. The story of how this bread came into being is quite
interesting and here it is.
Hard Bread also known as Hard Tack, has
been a dietary staple of Newfoundlanders for many years. Hard Bread was
developed from the ancient sea biscuit which formed the basis of meals on
fishing vessels and cargo ships prior to the 1840s when baking aboard was
impossible. Due to its long life, hard
bread was an ideal substitute for fresh bread. As the tale goes, a cook on a
schooner was preparing a meal of hard bread and fish for the crew and was asked
to break up the bread or bruise the bread prior to it being soaked. Thus the
term “Brewis”.
Salted Fish
The salted fish Trevor purchased was in a
bag, prior to use it should be soaked overnight as it is extremely salty. We
used this fish in the popular Newfoundland dish called Fish and Brewis but it
is also used there for fish balls, salt codfish pie, fish cakes and fat back
and molasses.
Salted Beef
Salted beef is one of the main ingredients in jiggs dinner
in Newfoundland. The beef should be soaked overnight before using. Jiggs dinner
is almost like a corned beef and cabbage dish. You will find a recipe for this
meal in our recipe section.
Salted Pork
Salt pork also known as white bacon . As a standalone food product, it is typically boiled to
remove much of the salt content and partially cook the product, then fried
until it starts to develop a crisp exterior. It can be used as a stand alone
meat product or in many dishes that call for regular salt pork.
Thursday, 14 June 2012
Ingredients
2 Veal Shanks (Vegans and Vegetarians omit)
1 cup cooked Mung Beans
1 cup cooked Lentils
1 cup cooked Adzuki Beans
2 Celery Stalks chopped
2 Carrots chopped
1 Onion Chopped
1 cup Quinoa, sweated in 1 oz. Coconut Oil
2 Bok Choy chopped
2 Garlic cloves diced
1 Tbsp. Ginger finely diced
1 Red Pepper Chopped
2 Tbsp. Thyme
Directions
Brown the shank on both sides in oil in stock pot then add
water and bring to a boil, turn down to simmer and cook for about an hour till
shank is fully cooked. Reserve stock and add about one oz. coconut oil and add
Quinoa add your onion , garlic and ginger, thyme and sweat. Return stock to the pot and add
all other ingredients. Bring to a boil again then turn down and simmer till
vegetables are fully cooked. Add salt and pepper to taste.
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