Cherry Hill Vineyard Bistro

A few friends visit from out of town and we went on a road trip to Vancouver Island. Along the way we stopped at the Cherry Hill Vineyard to try their wines. The vineyard is young, the management is new and the wines are nice but not distinguished yet. The lunch there though was a surprise. The food is quite excellent, very fresh ingredients and very simply and expertly done. I hope their wine catch up with their chef very soon.










The desserts are even better than the mains, this chocolate mousse is as creamy as any.












And the ice cream is good and the presentation is pretty as can be. Goes very well with the mousse too.

Pizza?

I haven't made pizza for a while now and I thought why not try to make one with my bread dough? My bread dough is very well kneaded and with about a third whole wheat flour. The toppings are tomato, oregano, garlic, hot chili, olive oil, Parmigiano Reggiano, Mozzarella and pepperoni. The result is a very nice crispy baked bread with tasty toppings. Does not really feel like a pizza though, even as tasty as it is.

Chocolate Soufflé

I used an egg yolk to thicken a bisque so I have one egg white with no where to go. What is a man to do with an egg white? Make a soufflé, of course. Melt some dark chocolate, separate anther egg, whip the yolks with sugar, add the chocolate, a shot of blackberry liquor, a few drops of vanilla to make the base. The white is whipped with a touch a salt and then sugar. Fold them together and bake in 400℉ for 12 minute. Very tasty, very gourmet.

Chops of Two or Three Minds

I put salt, pepper, chili powder and cumin onto these chop and then sautéed them in a hot pan. I then saw the bottle of rose liquor on the counter and thought "maybe that will add something" and sprinkle a little onto the pan and covered it. Another thought occurred that said a little sweet would be nice. I took the mirin out of the cupboard and added a few drops. Just before the sugar in the mirin burns, the chops were cooked. The result is pretty good.

Chili and Salt Shrimp

These shrimps are lethargic in Chinatown so the price was cut. Instead of steaming, I decided to cook them a little spicy. They are cleaned, legs and head snipped, and then dried. They are then fried very quickly in very hot oil. Garlic and ginger are then sautéed quickly before salt and hot chili were added. The shrimps return quickly and when they are fully cooked, scallion and cilantro and black pepper are added. The meat is sweet and the plays with the hot and salty shells, a lot of fun to eat. Particularly with a bottle of Granville Island Brewery's Scottish Ale.

Giving Taste to Where There Is None

I surprisingly found a piece of Basa in my freezer. I figure I had better eat it quickly. Since Basa is a very tasteless fish, I have to find a way to give it some. I decided on this sauce: garlic, spicy cured olives, tomato, anchovy paste, olive oil and parsley (i.e. my favourite late night pasta sauce). The fish is dusted with salt, pepper and flour before being sautéed. Although the presentation with asparagus and new potatoes is not very pretty, it does taste fine, better than Basa deserves.

Po Mediterranean Boy

I am not sure if this counts as a Po Boy without the mayonnaise and bun but with cherry vinegar and pita. Maybe it is a Po Mediterranean Boy, eh?

Quails

Quail is one of the best eating birds and excellently sized for single portions. Here is simply adding salt, pepper, white truffle oil and cherry wine vinegar. Browned lightly in the pan and then 10 minutes in a 450℉ over. The result is just tasty and juicy as can be. Add in some porcine risotto, it is just like dining out!