Pepperkaker or pepper cakes or cookies or crisps or snaps or whatever you want to call them are somewhat like a spicy and crispy version of ginger bread. They are very tasty and have a nice smell of Christmas.

Pepperkaker (Norwegian Christmas Cookies)

NB: This recipe is very large and is enough for a huge pile of cookies as well as a couple of houses so I suggest you reduce it to half the first time you try it.

Ingredients:

• 500 g (17.6 oz) butter
• 3 dl (1.26 cups) fancy molasses
• 6 dl (2.5 cups) white sugar
• 3 dl (1.26 cups) whipping cream
• 20 dl (8.45 cups) white / all purpose flour (you’ll probably need a lot more – see below)
• 1 1/2 tsp ground cloves
• 1 1/2 tsp ground black pepper
• 1 1/2 tsp ginger powder
• 5 tsp cinnamon
• 3 tsp baking powder (not baking soda)

Making the dough:

Mix butter, molasses and sugar in a heated pan until sugar is melted. Be careful because the mixture will be very hot and if you get it on your skin it will burn like nothing you have ever felt before! When everything is melted, mix in the whipping cream. The different ingredients do not mix well and will constantly separate. That’s normal.

While the mixture is still hot, take about 5 dl of the flour and mix in all the spices and the baking powder. This will ensure that the spices are evenly distributed throughout the dough. Mix in the flour bit by bit to ensure that the dough gets an even consistency. As you add in more flour it will get really tough so if you have one of those kitchen machines with a kneading arm I suggest you use it instead of wearing yourself out like I did.

The dough is finished when it has a light brown colour and a slightly sticky consistency. Sprinkle some flour on top of the dough, cover it with a towel and put it in the fridge for a day or so.

Making the cookies:

When the dough is well rested, cut out a fist sized piece and place it on a sheet of unwaxed parchment paper or another non-stick surface like a Silpat. When you roll it out the dough will be too sticky to lift off the surface and place on a cooking sheet so I just roll it right onto the sheet and cut the cookies there. Roll the dough out till it is about 1 – 2 millimeters thick and cut out shapes with standard cookie cutters. Pepperkaker are actually better the thinner they are so try to avoid making them as thick as regular ginger bread. They also don’t rise in the oven which helps.

Place the tray in the middle of your oven and cook for 10 minutes at 350 degrees Fahrenheit. When the cookies come out of the oven they will still be a bit soft so take them off the tray and let them rest on a cooling rack for a while minutes before putting them away or eating them.

A note on flour

Over the years I have realized that flour is different depending on what continent you are on. In Norway this recipe works fine with 20 dl of white flour, but when I made the dough this year I used close to 30 dl of all purpose flour to get the same consistency. Unfortunately this means you have to experiment. I think you’ll be safe with about 25 dl but that might also be way off.

That’s it! Good luck and don’t eat too many cookies all at once!

When the hype started up about the wonders of pomegranates, in true Stasia style, I resisted. Ok fine, I tried making pomegranate martinis once but only cause I saw them on Oprah. Not bad. Though using martinis to get my daily dose of antioxidant goodness somehow seems like a bad idea.

XanGo juice is the first of its kind. Using their proprietary formula, they rip xanthones and antioxidants from both the pulp AND the rind of the mangosteen to bring a dietary supplement to your door, conveniently packaged by the dose. Typical juices using the mangosteen use only the pulp and lose out on all of the valuable xanthones in the rind.

What is a xanthone you ask? Well, the quick and dirty version given on the XanGo website is that they are “a unique class of biologically active compounds that possess a number of bioactive capabilities—such as antioxidant properties.” I couldn’t find info on the one ounce packages as they are still new, but the 750 mL bottle version goes for just under $40 online plus taxes and shipping.

So, I didn’t want to take XanGo’s word for it when it came to xanthones. A quick Wiki search led me down a far different path than the pretty picture XanGo painted about the miracle compound. Xanthones first hit the market as an insecticide. Where can I get more? Now, I know that discoveries are made every day that say something you used for one thing before is found to be the perfect solution to something else the next day. But something that used to kill insects? This is something I want to be putting into my body? On purpose?

Most important in all of this is the taste and to be honest, it was ok at best. The package reminded me of my old Capri Sun days (did anyone else LOVE those things?!), but rather than a straw, you just rip the top off these babies. With the top ripped off I took my daily shot of xanthones, antioxidants and some other stuff that’s good for me. The taste was a little bit peachy, with an aftertaste that I can’t quite put my finger on (which always makes me nervous). It’s not a pleasant aftertaste though. Kind of bitter. Either way, I wasn’t itching for tomorrow so I could rip open the next one. The good thing (and likely the reason for the bitter taste) is that they’ve kept the recipe pretty natural and it isn’t loaded with sugar.

I guess I’m just skeptical when it comes to products like these. All of a sudden one day, some guy travelling in South East Asia tries a mangosteen at a restaurant and comes back with a million dollar idea? And $40 a bottle? That gets you less than a month supply, and that’s only if you’re diligent and keep yourself to one ounce a day!

So, the verdict is in. Antioxidants are one of the fad health crazes these days and we have another wonderfruit entering the game. It’s different than the rest because it’s expensive and even more exotic. And with all of that comes an awful lot of marketing, a funky bottle, and the unbelievable effects of a wallop of xanthones and antioxidants every day. Effects that you may not notice right away. Or may even remain completely unseen. The one thing it lacks however, is taste. Which, forgive me, is typically my main reason for buying juice.

For this huge skeptic who is just more comfortable taking her daily supplements in pill form, call me close minded and uneducated. But while you’re at it, pour me another pomegranate martini will you?

What? You want more?

Ingredients:

Garcinia mangostana purée from the whole fruit, apple juice, pear juice, grape juice, pear purée, blueberry juice, raspberry juice, strawberry juice, cranberry juice, cherry juice, citric acid, natural flavor, pectin, xanthan gum, sodium benzoate.

Nutritional Info:

One serving = 1 fl. oz. (30 ml)
Servings per container = 25
Calories = 13
Calories from fat = 0
Total Fat = 0 g
Sodium = 0 mg
Total Carbohydrate = 3.2 g
Sugars = 2.7 g
Protein = 0 g

Nutritional Components of the Mangosteen Fruit:

Iron, Fiber, Calcium, Vitamin C, Potassium, Vitamin B2, Protein, Cathechins/Tannins, Phosphorus, Sodium, Vitamin B1, Niacin.

How often do you find yourself driving home in the thick of traffic after an arduous day of work, and turning into the drive-thru of your neighbourhood fast food joint instead of going that extra block for the supermarket? Who can blame you! No one is up for labouring over a stove, especially when Wednesday rolls around – sometimes you just want food, grease ‘n all. But trust me, the effort that goes into preparing a proper home-cooked meal will be nothing compared to the work you’ll need put in to burn off all the calories from an instant meal made up of a long list of hard-to-pronounce ingredients.

The recipes in Everyone Can Cook Midweek Meals are designed for cooks on the run, and that includes quick breakfasts, easy to prepare lunches, and dinner entrées that you’d probably never think you could make. Me? I’m all about the dessert and I’m personally dying to try out the Moist and Delicious One-Pan Chocolate Cake – it has all the key words! I know that cooking at home more regularly can be quite the hurdle, but once you start, not only will you realize that it’s easier than you think, but you just might start enjoying it! If you’re a cooking newbie, you have to get the right book though. When you pick one up, don’t just look at the pictures. If you’ve never heard of the ingredients, step away from the book. Thankfully, not only are Eric Akis’ recipes simple, but cumin is probably as exotic an ingredient as you’re gonna get!

Stay tuned for your chance to win a copy of Everyone Can Cook Midweek Meals!

For the recipe demoed in the video (and the bonus recipe for the Moist and Delicious One-Pan Chocolate Cake), read on!

Shrimp and Vegetable Fajitas

Preparation Time: 25 minutes
Cooking Time: About 5 minutes
Makes: 4 servings (2 fajitas each)

Stuffing your own warm tortillas with shrimp and sizzling-hot vegetables at the table is a fun and relaxing way to dine.

Ingredients:

2 Tbsp (30 mL) vegetable oil
1 medium onion, halved and thinly sliced
1 medium red bell pepper, halved and thinly sliced
1 medium green bell pepper, halved and thinly sliced
1 medium yellow bell pepper, halved and thinly sliced
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) ground cumin
Salt and hot pepper sauce (such as Tabasco) to taste
32 cooked, peeled medium shrimp, tails removed
1 1/2 cups (375 mL) grated Monterey Jack cheese
2 cups (500 mL) shredded head or leaf lettuce
1 cup (250 mL) salsa, or to taste
8 10-inch (25 cm) tortillas, warmed

Directions:

1. Heat the oil in a large, nonstick skillet over medium-high heat.

2. Add the onion and bell peppers and cook, stirring, for 2 minutes.

3. Mix in the chili powder, cumin, salt and hot pepper sauce.

4. Toss in the shrimp and cook for 2 – 3 minutes more, or until the shrimp are just heated through.

5. Spoon the mixture into a serving bowl and place on the table.

6. Set out the cheese, lettuce, salsa and tortilla alongside, and invite diners to stuff and roll their own fajitas.

Eric’s Options:

If you like things spicy, add 1 Р2 Tbsp (15 Р30 mL) of chopped fresh or canned jalape̱o peppers to the vegetable mixture when saut̩ing.

Instead of Monterey Jack, use grated cheddar cheese if that’s what you have on hand or prefer.

Moist and Delicious One-Pan Chocolate Cake

Preparation Time: 10 minutes
Cooking Time: 35 – 40 minutes
Makes: 9 servings

How easy can it get? This is a family-style cake that you mix right in the baking pan!

Ingredients:

1 1/4 cups (310 mL) all-purpose flour
1 cup (250 mL) granulated sugar
1/4 cup (60 mL) cornstarch
1/4 cup (60 mL) unsweetened cocoa powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) salt
1 cup (250 mL) milk
1/3 cup (75 mL) vegetable oil
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) pure vanilla extract
Whipped cream or ice cream (optional)

Directions:

1. Place an oven rack in the middle position and preheat the oven to 350ËšF (180ËšC).

2. Place the flour, sugar, cornstarch, cocoa, baking soda, cinnamon and salt in a nonstick 8-inch-square (2 L) baking pan. Mix with a fork or small whisk until well combined.

3. Add the milk, oil, lemon juice and vanilla and mix until well combined.

4. Bake for 35 – 40 minutes, or until a cake tester inserted in the centre comes out clean.

5. Cool on a rack for at least 15 minutes before cutting (it can be served warm or at room temperature).

6. Serve plain or, if desired, top with a dollop of whipped cream or a scoop of vanilla ice cream.

Eric’s Options:

For an elegant touch, serve slices of cake on a pool of strawberry sauce (recipe in the book).

About the Author:

Eric Akis is in his 12th year as food writer for the Victoria Times Colonist. His twice-weekly food features also appear in a variety of other newspapers across Canada. Prior to becoming a journalist, Akis worked for 15 years as a chef. He is the author of the best-selling cookbooks Everyone Can Cook, Everyone Can Cook Seafood and Everyone Can Cook Appetizers. When not writing, Akis works as a food consultant, providing services such as food styling and recipe and product development. Akis lives in Victoria, BC, with his wife, Cheryl Warwick (also a chef), and a teenage son, Tyler.

Every single day I’m bombarded by reports about the healing powers of different foods, or things I need to do to prevent disease. It’s so overwhelming. Last week I had no knowledge of said reports and I thought I’d be just fine. If I actually followed every recommendation brought forth by these studies, I’d never leave my house or eat anything that I didn’t grow myself. And considering that I can’t keep a plant (let alone an entire field of crops) alive for longer than a week, that denotes that I wouldn’t eat at all. So where do we draw the line?

Astro is telling me that their new yogurt is one of these essentials. With ten billion active acidophilus & bifidum probiotic cultures per 94 ml container, Astro contends that this is the Cadillac of Probiotic yogurts. They claim that Maximmunité has ten times the amount of probiotic cultures of its competitors.

In layman’s terms, probiotic supplements are kind of like taking a multivitamin that’s directed specifically at your intestines. They help keep your counts of “good bacteria” up, aid in the absorption of nutrients, and help inhibit the growth of “bad bacteria.”

I took a trip to my local grocery store and became lost upon entering the yogurt section. It’s incredible how many different brands and types have hit the market in the last ten years. They actually had a section of the shelves that was dedicated specifically to probiotic yogurts. The market is really growing for health foods and this was no exception. Available in packs of eight or four in strawberry, vanilla, or açai berry (I don’t know what that is either), they’ll run you about $6.50 for eight and $3.50 for four.

You know Yop? That’s what this stuff reminds me of. It’s a little bit of that yogurt creaminess mixed with milk and it’s delicious. The real unfortunate part is its size. I feel like I would have to drink at least three of these to feel like I was having a snack, or at least a substantial beverage. I tried the strawberry and it tasted really good. Considering I was brought up on no fat, no taste yogurt, anything with a little bit of sugar and I’m head over heels in love. With that comes the calories however and each mini bottle packs about 75. To me, it’s not worth the cals to indulge in a delicious yogurt beverage. To each his own though.

Here’s the rub. In my research into probiotics, I found that they work almost exactly like multivitamins in the sense that if you stop taking them, they stop working. So really, you’re paying this premium to enhance something that your body does naturally anyways. There are certain times when a supplement like this might be of use in regulating your intestines or replenishing your bacteria supply. After travel to Mexico (come on, we’ve all been there), taking a cycle of antibiotics, or on your doctor’s orders (ladies, you know what I’m talking about). But as a daily supplement? I can’t see paying for a daily shot of yogurt being worth it. For most people, this is something that your body will do anyways.

I’m sure that you could find 50 scientists who would call me a fool for taking such a simple view of something like this. But I am a simple person, not a scientist, and in order to wade through the masses of reports and studies I read about that tell me every way I’m shortening my life expectancy, my only way to cope is to try and make sense of things by dumbing them down.

So, the verdict is in. If you like doing yogurt shooters, or you’re going through a short period where a beefed up immune system would be a benefit (hello Montezuma), then a doctor may be able to convince me of the merit in shelling out the extra dough for some Maximmunité yogurt.

For this regular (every pun intended) gal however, I’ll save that money for some extra margaritas and just not drink the water.

Do You Know…

The difference between probiotic and prebiotic?

* Probiotics replenish the supply of good bacteria in your body.
* Prebiotics feed the good bacteria that are already there in order to maintain the levels your body already has.

What we’re working on…

Vitamin C to neutralize chlorine? Stasia‘s got The Goods on a shower filter which claims to be good for your skin, hair, and health!

Got a great new product that you think could make it on Stasia’s shopping list?
Email us and tell us about it!

When Mad Morten cooks (i.e. when I let him), you can be sure every pot and pan within reach will be “essential” in his “culinary masterpiece.” Were I in charge of dinner, the kitchen would be spotless and the cleanup a breeze. Granted, I use the take-out menus more than the spatulas but when free time is a luxury, I just don’t want to waste it on complicated and time-consuming food preparations. That’s why I’m drawn to cookbooks with titles like “One Pot Italian Cooking.” In it, Massimo Capra (of Restaurant Makeover fame) showcases authentic Italian cooking that makes the best use of a single saucepan, skillet, soup kettle or bowl. Recipes range from the very simple Risi e Bisi (Rice & Pea Soup) to the sublime Beef Braised in Barolo, and every one of them will draw cooks to the stove, eager to stir, serve and savour the tasty results. Colourful and flavourful, One Pot Italian Cooking features more than 100 recipes developed by a master chef for everyday home cooking. For sample recipes, read on!

Featured in the video:

Insalata Belga e Formaggio Verde
Belgian Endive, Roquefort, and Pecan Salad with Pear Vinaigrette

Makes 4 servings

Salad Ingredients:

8 oz (225 g) green beans
1 medium red onion
Salt and pepper
Extra-virgin olive oil, for seasoning
2 Belgian endives
1 bunch arugula (rocket)
2 Bosc pears, peeled, cored, and diced
8 oz (225 g) crumbled Roquefort cheese
4 tbsp (60 ml) toasted pecans or walnuts

Vinaigrette Ingredients:

1 Bosc pear, peeled, cored, and diced
2 tbsp (30 ml) rice vinegar
6 tbsp (90 ml) light extra-virgin olive oil
Salt and pepper

Directions:

Preheat oven to 400°F (200°C).

Bring a pot of water to a boil. Add the green beans and cook until crisp-tender. Remove the beans and plunge into cold water to retain their colour. Set aside.

Cut the onion in half crosswise and season with salt, pepper, and olive oil. Bake until tender, about 20 minutes. Set aside to cool, then cut into wedges.

Separate the endive leaves and mix with the arugula (rocket). Add the cooked green beans, onion wedges, pear, Roquefort, and pecans or walnuts.

For the vinaigrette, blend the pear, rice vinegar, olive oil, and salt and pepper to taste in a blender at high speed. Pour over the salad, toss well, and serve.

The risotto variation is one that Massimo came up with on the spot, showing just how easy it is to create wonderful dishes with ingredients that you have left over from other dishes. Whether it’s a pinch or a handful of any ingredient is completely up to your taste buds, but here are a few tips when it comes to making proper risotto:

For risotto, never use anything but Italian rice. In the video, Chef Capra uses Carnaroli, but other varieties include Arborio, Baldo, and Vialone Nano. Italian rice is a rounder, thicker grain of rice that actually comes from the Japanese rice family and has been cultivated to retain certain characteristics that are ideal for risotto. For instance, you’ll find that Italian rice is much starchier and best eaten al dente. The most important thing is not to under- or over-cook the rice – always follow the directed cooking time that’s always on the box. There’s a saying in Italy: “Risotto doesn’t wait for people. People wait for risotto!” So if you don’t have at least 15 minutes set aside to make your risotto, make something else!

In a heavy-bottomed pot over medium heat, sweat any onions, garlic etc in some vegetable oil first, then add the rice and toast it, stirring constantly to prevent sticking, for 2 – 3 minutes, until it is very hot but not browned. Pour in the wine (if you so choose to use) and simmer until the liquid is absorbed or evaporate. Add enough warm chicken stock to cover the rice; simmer until the rice has absorbed most of the liquid, stirring frequently to prevent sticking. Continue to add the stock, a ladleful at a time, letting the rice absorb most of the liquid before adding more, until the rice is tender but firm. Be careful toward the end not to add too much stock – the risotto should be creamy, not soupy. This process should take 16 – 18 minutes in total.

Even when making a seafood risotto, you’ll find that a light chicken stock works better than fish stock which has a distinctively more pungent aroma. Chicken stock makes the rice creamy and accentuates the flavours of the other ingredients, rather than masking them.

In case you’re wondering from the video, risotto “all’onde” means “wavy,” describing the looseness in the texture of the risotto.

A different kind of risotto

Risotto al Cioccolato
Chocolate Risotto

This may seem strange at first, but – trust me! – everyone loves it. Chocolate risotto is a luscious version of chocolate rice pudding. It’s the perfect end to a meal that doesn’t contain too much starch.

Makes 4 servings

Ingredients:

2 tbsp (30 ml) unsalted butter
1 cup (250 ml) vialone nano or other risotto rice, unwashed
1 vanilla bean, split
2 tbsp (30 ml) rum
2 cups (500 ml) water
1 cup (250 ml) milk
1/2 cup (125 ml) heavy cream
1/2 cup (75 ml) white sugar
1 tsp (5 ml) grated orange zest
1 tsp (5 ml) grated lemon zest
1/2 lb (125 g) dark chocolate, chopped

Directions:

Melt the butter in a saucepan over very high heat. Add the rice and stir continuously until the rice is very hot but not browned. Add the vanilla bean, rum, and water; cook until almost all the liquid has evaporated.

Add a small amount of the milk and stir until it has been absorbed by the rice. Continue to add the milk in small amounts until it has all been absorbed and the rice is cooked. This process will take 15 – 18 minutes in total.

Remove the pan from the heat and add the cream, sugar, orange and lemon zest, and chocolate. Stir well to incorporate all the ingredients. Serve at once.

Buon Appetito! ~Massimo Capra

About the Author:

Massimo Capra was born in Cremona, Italy. He began his culinary career in the kitchen of the family farmhouse, with his mother and father as his teachers. His earliest memories were of the grassroots variety – fresh, local ingredients prepared simply and with love. Capra is an advocate of organic foods and he avoids fusion cuisine, or what he calls “confusion cooking,” in favour of honest flavours that complement each other.

Chef Capra co-owns Mistura restaurant in Toronto, where he is famous for his risottos and the braised lamb ribs which are always on the menu. He lives in Toronto with his wife and two sons.

What appears on the wine label counts. You can learn a lot about a wine before you buy. The trick is to know what’s worth reading. Wine label literacy can go a long way to increasing wine enjoyment and decreasing buyer remorse.

James Nevison & Kenji Hodgson
Co-authors, “Had a Glass” Annual Series

From Had a Glass: Top 100 Wines for 2008 under $20:

Required Reading: Decoding a Wine Label (p. 26 &27)

Wine or Winery Name
Back in the day, the name would be that of a Château or domaine, or possibly it’d be a proprietary name that was used by a winemaking co-operative. While these are still out there, now brand names, animal species, and hip monikers are gracing wine bottles – all in an effort to help you remember what you drank.

Vintage
The year printed on the label is the year that grapes were grown. There are good years and bad years, usually determined by weather conditions. Should you care? in good grape-weather years there’ll be more good wine, but off years don’t necessarily mean bad wine. If the winemakers know what they’re doing, their wines will overcome the less-than-perfect vintages. A vintage also tells you how old the wine is. Oldies aren’t necessarily goodies, but many wines improve with cellar time.

We include the vintages for the wines we review. Where no vintage is listed, the wine is “Non-vintage,” meaning it’s been made from a mix of years.

Alcohol
Generally expressed as “alcohol by volume” (ABV), this tells you how much wine you can taste before the line between “tasting” and “drinking” becomes blurred. Or blurry. As a rough guide, a higher alcohol content (14% is high, anything above 14.5% is really high) suggests a heftier, more intense wine. On the other end of the ABV spectrum, wines with less than 11% will often be off-dry (slightly sweet). High alcohol doesn’t mean a better wine. Regardless of the number, if the wine avoids the grating bitterness of alcohol, then it’s a well-balanced drop.

Appellation
Or, where the grapes come from. Old World wine, say from France, often gives you the appellation instead of the grape variety. You’ll see something like “Bordeaux,” which describes where the grapes originated, but because French laws state only certain grapes are authorized in certain areas, the appellation name also hints at what grapes made the wine.

Grape Variety
You pick up a can of soup and it’s mushroom or tomato. On the wine bottle it’s the grape variety that defines the wine: Shiraz or Merlot or Chardonnay, to mention a few. These are your “single varietal” wines, as opposed to “blended” wines, the likes of Cabernet-Merlot and Semillon-Sauvignon Blanc. Keep in mind, single varietal wines are no better than blends and vice versa. It all comes down to good winemaking creating good-tasting wine. Trust your taste buds.

Here are more details on the wines that James & Kenji featured in the video:

About Had a Glass 2008:

Arm yourself with Had a Glass and never pick the wrong wine again. James & Kenji put their pens where their palates are in this new edition of the bestselling annual series. This time, they’ve picked their top 100 wines of 2008. Featuring the wines worth getting into, this book avoids complicated terminology and pretension to give you the goods on the best 100 wines for your buck. These irreverent, offbeat reviews include handy suggestions for pairing each wine with food and for coordinating wine with occasions.

New for 2008:
• Wine-soaked recipes!
• An even better (and bolder) section on wine enjoyment including wine and food pairing strategies
• More organic wines than ever before.

About James Nevison & Kenji Hodgson:

James & Kenji are HALFAGLASS, an alliance formed out of the desire to make wine more fun and accessible. You can find their reviews and wine musings on their website, www.halfaglass.com, as well as in their weekly “Wine Guys” column in The Province newspaper.

“Wine is liquid sensuality: Its heady bouquet stimulates the appetite and its velvet caress soothes that desire,” says Natalie MacLean. “What other drink is described as both ‘voluptuous’ and ‘muscular’? And when you pair wine with the mouth-coating luxury of chocolate, the combination is impossible to resist.”

The creamy flavors of chocolate go best with sweet, full-bodied, high-alcohol wines, MacLean notes. She suggests wines to complement 50 chocolate dishes in her online matching tool. Just click on “desserts” to find pairings for chocolate mud pie to chocolate cheesecake.

Natalie’s Top 10 Wine and Chocolate Matches:

1. Dark Chocolate and Banyuls, France
2. Chocolate-Covered Biscotti and Recioto Della Valpolicella, Italy
3. Chocolate-Orange Cake and Liqueur Muscat, Australia
4. Chocolate with Nuts and Tawny Port, Portugal
5. Milk Chocolate and Tokaji, Hungary
6. Bittersweet Chocolate and Amarone, Italy
7. Chocolate-Dipped Fruit and Icewine, Canada
8. Chocolate Ganache Truffles and Sauternes, France
9. Chocolate Raspberry Cheesecake and Framboise, California
10. Chocolate Hearts with Cream Filling and Cream Sherry, Spain

Natalie’s online food-and-wine matcher doesn’t just focus on chocolate. The interactive tool has thousands of wines to pair with any dish: meat, pasta, seafood, vegetarian fare, pizza, eggs, cheese and dessert. You simply choose the food or wine from a drop-down menu to get the pairing suggestions. There are also lots of recipes for those planning a romantic meal.

In Red, White and Drunk All Over, Natalie discusses how to match food and wine in greater depth, including wines for a multi-course dinner. There’s also a chapter with advice on pairing wine with five challenging foods: chocolate, cheese, spicy dishes, vegetables and fast food. Got a dish or a wine to stump Natalie? Just e-mail her and she’ll suggest a match for you.

Hosting a holiday party doesn’t mean you have to slave away in the kitchen preparing a full turkey feast with all the fixins’. A well thought-out tapas spread can be just as delicious but without all the hassle and time. Just go get a generous assortment of mouth-watering, ready-to-eat appetizers and bump it up a notch by preparing these home-made sauces that will take you minutes to whip up. You can even put your guests to work by having them circulate the trays. It doesn’t get easier than this!

If you are still keen on a proper dinner and would like a lighter alternative to the conventional bird, Solène Thouin, who develops recipes for M&M Meat Shops introduces a Salmon & Saffron Pasta in the video as well.

For the full recipe, read on.

Salmon & Saffron Pasta

Using cedar planks to flavour grilled foods is a delicious new cooking trend! You can accent the rich, smoky flavour of cedar planked salmon with pasta in a white cream sauce and a medley of fresh vegetables.

Serves: 4

Ingredients:

4 loony sized portions dried long pasta (cappelini or linguini work best)
3 shallots
1 tbsp (15 ml) butter
½ cup (125 ml) white wine
1 tsp (5 ml) saffron
1 ½ cup (375 ml) cream
1 bag M&M Meat Shops Farm Fresh Blend Vegetables
4 fillets of M&M Meat Shops Cedar Planked Salmon
Drop of olive oil
Pinch of salt

Garnish Ingredients:

Fresh parsley, finely chopped
Paprika and lemon zest

Cooking Directions for the Cedar Planked Salmon:

1. Soak unwrapped cedar planks in water for two to four hours before using.

2. Preheat oven to 425°F (220°C). Place each salmon portion on a pre-soaked plank, topping side up.

3. Place the planked salmon portions on a baking tray and bake in the centre of the oven for 25 to 35 minutes, or until fish is cooked.

Cooking Directions for the Pasta:

1. Add a few tablespoons of salt and a small amount of olive oil to large pot of boiling water.

2. Add in pasta, and cook until al dente.

Cooking Directions for the Vegetables:

In a medium saucepan, add 2 cups (500 ml) of Farm Fresh Blend vegetables to 1 cup (250 ml) of rapidly boiling water. Cover, reduce heat to medium and simmer for 3 to 5 minutes.

Cooking Directions for the Pasta Sauce (also shown in the video above):

1. Cook the shallots in the butter in a covered pan on a very low heat. Allow the shallots to release moisture and cook in the steam, but not to become browned.

2. When shallots are cooked, remove from the pan. Add the white wine to the pan to absorb the leftover butter and flavour.

3. Add the saffron to the pan and let simmer on a medium high heat until one third of the liquid has evaporated.

4. Add the cream and simmer on low heat for 5-8 minutes.

5. Drain the cooked pasta and return to the pot. Add the cream sauce and mix with tongs.

6. Plate your dish and top with garnish.

Inspired? Well, there’s more!

For additional holiday cocktail and cuisine recipes, as well as entertaining tips, check out www.bombaysapphire.com/InspiredEntertaining