If you happened to miss Wednesday’s Globe and Mail article, Retro Cuisine Goulash Goes Haute, then you likely aren’t aware that crock-pots are making a comeback. According to the article “The crock-pot is back transforming cheap, cuts of meat…into fashionable home dinners.”

I have been crock-potting for the last 11 years, largely a result of my husband. He crock-potted his way through university. We are still using his original pot and the recipe book that came with it.

While the crock-pot is usually reserved for cold nights and comfort food, it’s a great appliance to have at the cabin. You can make dinner in the morning, leaving you free to enjoy a good book or your guests.

One of my favourite dishes is Braised Lamb Shanks - think Osso Buco made with red wine.

Ingredients - makes 6 servings

• 1 cup dry red wine
• 2 cups of low sodium chicken broth
• 2 heaping tablespoons Dijon mustard
• 2 teaspoons kosher or coarse sea salt
• 1 teaspoon freshly ground black pepper
• 1 tbsp olive oil
• 1 tbsp butter
• 5 to 6 pounds lamb shanks, not trimmed of fat
• 2 cloves of garlic, finely chopped
• 2 medium yellow onions, peeled and coarsely chopped
• 2 large carrots, peeled and cut in 1/4-inch slices
• 2 stalks celery, finely chopped
• Finely grated zest of 1 large lemon
• 2 heaping tablespoons coarsely chopped fresh rosemary leaves

Directions

In a large skillet, heat olive oil and butter over medium heat. Add lamb and cook until lightly browned on both sides. Transfer to slow cooker.

In a small bowl mix the red wine, chicken broth, mustard, salt, and pepper and place in the insert of the slow cooker. Layer the shanks in the insert so they fit. Scatter the remaining ingredients around and on the shanks. Cover and cook on HIGH for 2 hours. Use tongs to reverse the position of the shanks, top to bottom. Reduce the setting to LOW and cook for an additional 6 hours.

Use a slotted spoon to transfer the shanks to a serving platter. Skim the fat from the cooking juices, taste, and add salt and pepper, if needed. Pour the juices over the shanks, and serve. Alternatively, puree juices in a food processor and then simmer for 5 minutes in a saucepan. Pour over meat and serve on a bed of egg noodles.

Cheers,

Julie

PS - Did you know peeking or removing the crock-pot lid adds 20 minutes to your cooking time?

The chalkboard signs advertising “Fresh Halibut” are starting to appear; another sign that spring is finally here. Despite living on the west coast I’m not a big lover of fish and will go out of my way to avoid salmon at all costs. That said, I have mastered the art of making fish taste good.

Today’s menu is one of my favourite west coast meals: Halibut with Mayonnaise Dressing, Baby Potatoes with Fresh Dill and Roasted Asparagus with Balsamic Vinegar.

Roasted Halibut with Mayonnaise Dressing

Ingredients:

• 4 6 to 7 oz pieces of halibut (I like nice thick pieces so avoid the tail pieces)
• 3/4 cup Hellman’s mayonnaise
• 1/4 marmalade jam or citrus jam like apricot
• sea salt to taste

Directions

Heat oven to 400 degrees Fahrenheit.

Pat the fish dry with a paper towel and sprinkle with coarse sea salt. In a measuring cup, stir in mayonnaise and jam. Mix well and pour over the halibut pieces, coating the top and sides. Bake at 400 for 10 - 15 minutes (will vary depending on the thickness of the fillets.) Serves four.
Baby Potatoes with Dill

• 12 - 16 new potatoes
• fresh dill
• 2 tbsp butter
• sea salt

Wash potatoes and steam in a pot. Once cooked, drain pot and add butter, chopped dill and sprinkle of sea salt. Once butter’s melted pour over potatoes, coating them evenly and serve immediately. Makes four servings.

Roasted Asparagus with Balsamic Vinegar

• 1 pound fresh asparagus (12 to 14 medium), trimmed and peeled
• 2 tsp olive oil
• 2 tbsp balsamic vinegar
• 3 tbsp freshly grated parmesan cheese

Preheat oven to 500°F. In a large shallow baking pan toss asparagus with oil and salt and pepper to taste until coated well. Roast asparagus, shaking pan every 2 minutes, until tender and lightly browned, about 10 minutes. Remove pan from oven and drizzle vinegar over asparagus, shaking pan to combine well. Sprinkle with fresh parmesan and serve immediately. Serves four.

These dishes are very simple to make and they taste delicious. Depending on where you purchase your vegetables and fish, it might even qualify for the 100 Mile Diet.

Cheers,

Julie

Growing up in southern Ontario, the only thing we rubbed on our steak was Lowry’s seasoning salt and Kraft barbecue sauce. It has taken me a while to discover how the wonderful flavours of fresh herbs and kosher salt can bring out the beef’s true flavour versus masking it in a sticky sweet sauce.

In keeping with the spirit of beef week, below are some simple and not so so simple ways to grill, marinade and braise beef. For more great recipes visit Epicurious.com. If you have a favourite of your own I invite you to share it with us. Does anyone use beer to cook beef (other than drinking it while you’re barbecuing)?

Pan Seared Rib-Eye Steaks with Porcini Rosemary Rub

2 2-inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1/4 ounce dried porcini mushrooms* (half of 1/2-ounce package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.

Process porcini mushrooms in spice mill to fine powder. Mix 1 1/2 tablespoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).

Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into 1/2-inch-thick slices and serve.

Herb Rubbed Top Sirloin Steak

Steak
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon freshly cracked black pepper
1 1/2 teaspoons coarse kosher salt 1 (3- to 3 1/4 -pound) top sirloin steak, 2 to 2 1/2 inches thick
Extra-virgin olive oil (for drizzling)

Mix oregano, thyme, pepper, and salt in small bowl. Press herbs evenly into meat covering both sides of steak. Place on large plate; cover and refrigerate at least 4 hours and up to 6 hours. Let stand at room temperature 1 hour before grilling. Prepare barbecue (medium-high heat). Drizzle both sides of steak lightly with olive oil. Grill steak to desired doneness, about 15 minutes per side for medium-rare, or 17 minutes per side for medium. Transfer steak to cutting board; let rest 5 minutes. Cut steak crosswise into 1/4 - to 1/3 -inch-thick slices.

Braised Beef with Tomato Gravy

1 1/2 lb beef top-round steak (1/2 inch thick)
1/2 cup all-purpose flour
2 tablespoons rustic rub
1/4 cup vegetable oil
2 cups chopped onion (1 large)
1 cup chopped green bell pepper (from 1 large)
1 cup chopped celery (about 2 ribs)
1 1/2 cups chopped peeled and seeded tomatoes (see cooks’ note, below) or 1 1/2 cups (from a 28-oz can) drained canned tomatoes, chopped
1 tablespoon chopped garlic
5 Turkish bay leaves or 2 California
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried oregano, crumbled
1/4 teaspoon dried basil, crumbled
1 teaspoon salt
1/4 teaspoon cayenne
1/8 teaspoon black pepper
2 cups beef broth (homemade or canned; 16 fl oz)
1/2 cup dry red wine
3 tablespoons chopped scallions
2 tablespoons chopped fresh parsley

Cut beef into 2-inch pieces. Combine flour and rustic rub in a small bowl. Working with 1 piece at a time, lightly coat meat with seasoned flour.

Heat oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté beef, stirring constantly and turning over, until evenly and lightly browned on both sides, 5 to 6 minutes. Add onion, bell pepper, and celery and cook, stirring and scraping up any brown bits from bottom and side of pot, until softened, 5 to 6 minutes. Add tomatoes and garlic and cook, stirring frequently and scraping bottom and side of pot, 3 minutes. Add bay leaves, thyme, oregano, basil, salt, cayenne, black pepper, broth, and wine, then reduce heat and simmer, partially covered, stirring occasionally, until meat is very tender, about 2 1/2 hours.

Discard bay leaves and stir scallions and parsley into grillades. Serve over egg noodles.

Cooks’ note:
To peel a tomato, first cut an X in the bottom and immerse in boiling water 10 seconds. Transfer to ice water, then remove and peel.

Emeril’s Rustic Rub

4 tablespoons paprika
1 1/2 tablespoons cayenne
2 1/2 tablespoons black pepper
3 tablespoons garlic powder
1 1/2 tablespoons onion powder
3 tablespoons salt
1 1/4 tablespoons dried oregano
1 1/4 tablespoons dried thyme

Stir together all ingredients in a bowl until combined well.

Cooks’ note:
Spice rub keeps in an airtight container at room temperature 3 months.

Cheers,

Julie

PS - If you ever wondered why the beef served in Chinese restaurants is so tender it’s because they use very inexpensive cuts, like shank and flank (14 oz), sliced to 1/4 inch and then soak it in water (1/4 cup) mixed with baking soda (1/2 tsp) and potato starch (1 tbsp) for about 30 minutes. The baking soda breaks down the meat very quickly but leaves it with a slightly salty taste.

One of my favourite meals for a large gang at the cabin is homemade pizza. While chopping up all the ingredients is very labour intensive, the kids, as well as the adults love making their own pizza. The trick is remembering which is which.

I usually cheat and buy a package of the mini crusts, along with assorted grated cheeses. If I have more time I like to make the crust from scratch. Below is Emiril’s homemade crust - delicious, thick and chewy. The perfect crust. While my kids prefer ham and pineapple, my favourite toppings include: goat cheese, sun dried tomatoes, some caramelized onions, toasted pine nuts and prosciutto.

Basic Pizza Dough:
1 cup warm water (105 to 115 degrees F)
1 (1/4-ounce) envelope active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon saltIn a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. You may not need all of the flour. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.

Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.

Yield: dough for 1 (15-inch) pizza

If you’re feeling brave, you may want to try Emiril’s Pulled Pork BBQ Pizza - this recipe looks awesome.

What’s your favourite pizza topping?

Cheers,

Julie

Recently on the Cottage Life forum, I posted this question: Five Things a Cottage Guest Should Never Do. I shared my list and asked cottagers to do the same. Judging by the number of cottagers who responded to this posting, I think it touched a nerve.

The real issue for most people is managing expectations. As cottage owners we want/need our guests to behave a certain way. When they don’t resentments seep in and the offending guest is seldom invited back.

What were some of the things that really ticked people off?

1. Arrive unexpectedly (even worse when it’s meal time)
2. Invite extended family and friends to join them, casually mentioning to the host that someone they know might just drop by.
3. Drink the last beer or bring cheap beer and drink owner’s expensive beer
4. Not offer to gas up the boat after using it all day
5. Guests who stay too long
6. Bring a pet without asking and not clean up after it
7. Play their music or crank your stereo
8. Don’t pitch in and help out
9. Arrive empty handed

Sharon, Cottage Life’s forum administrator, directed me to an article, How to Survive a Long Weekend (click to view) as a way to take a proactive approach to this delicate subject matter.

I think as hosts the responsibility falls on us to articulate what we want from our guests. In some cases it’s absolutely nothing. In other instances maybe we need them to bring linen, a meal, chip in for gas or their help fixing the boat ramp.

I’m slowly learning that expectations are resentments under construction.

Dad Fixit from the Forum summed it up best with this:

“Tell ‘em up front what you expect and don’t be afraid to ask (strip the beds, sweep the floor whatever). We’ve followed this rule since we bought our place and knock-on-wood…or my head in this case, we don’t have anyone on the “banned” list and everyone keeps comin back.”

I also like what Heather Bayer wrote,

“You could also write a nice little homily on what makes a good cottage guest, have it framed and place it in the cottage somewhere.”

Great idea, Heather. So we are launching our “Ideal Cottage Guest” contest and invite you to submit your ideas to julie@cottagedaily.com. Five pairs of tickets for the Spring Cottage Life Show (taking place in Toronto March 28 - 30) will be awarded to the winning entries. I will post the submissions so you can download them for your cottage wall.

Cheers,

Julie

Yes for those lucky folks in Eastern Canada, the arrival of spring heralds the start of the maple syrup festivals. From Warkworth to Sunderland, the sap is running and the golden fluffy pancakes are dripping in the sweet amber liquid.

Canada produces about 85% of the world’s maple syrup, selling more than 32,500 tonnes to over 45 different countries. As a child I would go with my parents to the sugar bush and wait while the hot syrup was poured onto the snow then carefully wrapped around a popsicle stick. The golden toffee literally melted in my mouth.

The festivals taking place throughout southern Ontario during the month of March are a great opportunity to see and hear all about the production process. For example, an average tree will yield between 35 to 50 litres of sap to produce 1 to 1.5 litres of syrup. All maple syrup is graded by colour and number. Canada #1 Extra Light is the creme de la creme and is made from the first run of the season. It’s also the most expensive. Canada No.2 is an amber syrup and arrives near the end of the cycle. Canada No.3 is dark. A 50 ml serving of maple syrup contains 167 calories, 43 grams of sugar, 117 mg of potassium and 7 mg of sodium.

To find a festival in your area, click on Ontario Maple Syrup Festivals 2008 for more information. If you don’t happen to live in Ontario, you can join our online celebration at CottageDaily.com where all this week we will be featuring maple syrup recipes like Maple Syrup Barbecue and how the folks on Vancouver Island are producing a maple syrup that sells for over $100 a litre.

Cheers,

Julie

In honour of Sunday night’s Academy Awards, and my upcoming GIRLS weekend, I thought it only fitting to devote today’s blog to movies. There is nothing more satisfying, other than waterskiing on a calm lake, than watching a good chick flick.

Saturday nights at the cottage are an ideal time to curl up with a big bowl of popcorn (see Hell’za poppin for how-to make popcorn the old fashion way) and an entertaining film. Below, in no particular order, are the best guy flicks followed by the best chick flicks.

Best Guy Flicks

• Matrix
• The Bourne Identity/Supremacy/Ultimatum
• Casino Royale
• Gone in 60 Seconds
• Terminator & Terminator 2
• Braveheart
• Bladerunner
• The Wedding Crashers
• Old School
• The Fast and the Furious
• Oceans 11
• Enter the Dragon
• Die Harder
• Highlander
• The Last Boy Scout
• Full Metal Jacket

Best Chick Flicks

• The Devil Wears Prada (love the soundtrack too)
• Love Actually
• Bridget Jones Diary
• Something’s Gotta Give (my dream house)
• How to Lose a Guy in 10 Days
• Little Miss Sunshine
• Juno (sorry, I know it’s not out in video - but this one is destined for greatness)
• The Notebook
• Pretty Woman (it’s the shopping scenes that get me)
• Serendipity (John Cussack is pure eye candy)
• 13 Going on 30
• Murriel’s Wedding (who doesn’t love ABBA????)

Have I missed one? Leave me a comment and tell me your favourite.

Cheers,

Julie

While the guys are fine with chowing down on nachos and cold pizza, the girls are a little more particular about what they eat. The key to a good weekend is not to fuss, but still manage to provide good food. Nobody wants to be stuck in the kitchen and miss the opportunity to pour through the latest editions of People or In Style magazines.

As hostess, I have the challenge of providing a menu that can accommodate a wide range of tastes, diets and allergies. When in doubt keep it simple. So here are some breakfast and snack ideas for keeping my guests well fed this weekend.

Breakfast - Buffet Style

• Liberte Yogurt - lemon is my favourite, but I buy their small containers in a variety of flavours
• Home made granola - see Horne Lake Granola -not to sweet, but lots of crunch
• Fresh Squeezed orange juice (available at my grocery store)
• Strawberries and bananas
• Coffee - Starbucks (Vancouverites love their “buckers”)

Apres Ski

• French loaf (pre-baked - just heat for 10 minutes)
• Double Cream Pepper Brie
• Sliced granny smith apples & green grapes
• Smoked almonds
• Gray Monk’s Pinot Gris or Niersteiner Kabinett (light fruity inexpensive German wine)

I must admit this is the first time I’ve done an all girls ski weekend. I’m not sure how much enthusiasm there will be for late night partying. I As an alternative to the crowded bars and 20 somethings, I’ve decided to pack our poker kit complete with cheat sheets. After all, if it works for the guys…

Cheers,

Julie

It’s only Tuesday, but all I can think about is my upcoming girls ski weekend. Surprisingly, only four in ten Canadians have vacationed without their partners.  Even more staggering is that a mere six percent regularly take separate holidays (I’m among the six percent), according to a survey done by Expedia.ca/Ipsos Reid.

It’s not that I don’t love traveling with my husband - we have a blast together, but a girls weekend is an entirely different experience then say a weekend getaway with my spouse.

For starters, a girls get together is kinda like a love-in. It’s a healthy, nurturing kind of fun; the exact opposite of an all male testosterone filled golf weekend; the kind my husband goes on every year.  While we both look forward to our annual jaunts, there is a marked difference in our experiences. Here are just are just a few of my observations between his versus hers holidays.

For starters girls value their food.  The menu decided on well in advance. Groceries are purchased and reservations confirmed. When the girls go out for dinner, outfits are carefully selected and we arrive at the restaurant looking drop-dead gorgeous.

With the guys “food” is usually purchased at a 7-11 and liquor store. The men tend to snack on junk food most of the day. Somewhere around 10 p.m. they’ll realize they haven’t eaten and will commence searching for a restaurant that’s open. They usually end up at a steak house or burger joint that serves good wings and has TVs in every corner.  When it comes to appearance if there are no visible stains and it passes the underarm sniff test, then they’re good to go.

Girls - Ask to see a wine list

Guys - Ask what’s on tap?

Girls - Ask for a dessert menu

Guys - Ask for another draft.

Girls prefer to sleep in, do some yoga or gentle stretching, eat a healthy breakfast and then set out on the day’s activities: usually shopping, golf or skiing (depends where we are) maybe some kayaking.

Guys This is the only time they are eager to rise at the crack of dawn.  They’ll  stumble out of bed, drink some coffee and start the first of two rounds of back to back golf. Around noon they’ll eat a tube steak and wash it down with several beer. Over the course of the day they will proceed to lose money betting on various holes. They’ll likely cap off the afternoon with a cigar and more beer. Goal is to play as many rounds of golf in a single day.

Girls like to stay up late talking and drinking wine

Guys like to stay up late playing Texas Hold’em and drinking beer

Girls - Get tired go to bed

Guys - Get tired start doing shooters

Girls - Arrive home happy, full of energy and feeling a tad guilty for having shopped so much.

Guys - Arrive home tired, hung-over and a tad guilty for having gambled so much.

Did I miss anything? I would love to hear about your gals or guys weekend!

Cheers,

Julie

I have always believed the way to a man’s heart is through his stomach. When it comes to love, I have used every trick in the book. I passed my mom’s apple pie off as my own and tricked my husband into marrying me. And then there was the time I backed his car into a tree, we had shepherd’s pie that night for dinner.

While some people rely on aphrodisiacs like oysters, chocolate and caviar (high in zinc, stimulates formation of testosterone), I’ve found comfort food works the best. This year I’m going with a traditional recipe, Beef Stroganoff. You can never go wrong with beef, noodles and cream. And for dessert? Mom’s apple pie.
Beef Stroganoff

Ingredients

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2×1x1/2 inch strips
2 tablespoons vegetable oil

6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
2 10oz cans beef broth
2 tablespoons Cognac
1 1/2 - 2 cups sour cream

1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill

12 ounces wide egg noodles
1 tablespoon paprika

Directions

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in sour cream and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

Happy Valentines Day.

Julie