In The Kitchen

Saturday, December 02, 2006 08:13 AM

One of the most enjoyable things about Christmas is inviting friends and family over to the house and cooking for them.

Over the next few weeks I’ll talk about an alternative to the traditional turkey dinner, my favorite breakfast Christmas morning and this week’s topic the” Cocktail Party”.

A cocktail party is a great way to get friends together in a casual setting and not put a lot of pressure on the host but at the same time showing off a little bit in the kitchen. I’m going to suggest 3 hors d’houvres wit matching wines.

a professional chef I don’t work with recipe’s so in this column I’ll be making suggestion’s and giving idea’s about food and how it should be prepared. I find you learn best in the kitchen by having fun and experimenting with products, techniques and spices.

Suggestion #1: Roast lamb leg on crostino

Season lamb w/salt and pepper, make small cuts in the meat and insert fresh rosemary and garlic and drizzle w/olive oil. Roast at 400 degrees for approx.1.25 hrs. and let rest in warm place for at least 20 min.(you can cook lamb longer depending how you like it.)Slice baguette ¼ inch thick slices, brush w/ olive oil and toast in oven at high heat. Chop fresh mint and slice pickled pearl onion and combine together. Assembly: slice lamb and place on top of bread and finish w/mint onion

Cinzia’s wine suggestion: B.C. merlot or a French pinot noir

Suggestion #2: Cod brandade with caviar

Place cod in pan with bay leaf, salt and pepper, drizzle olive oil, white wine until it reaches ½ way up the cod and some butter. Cook over medium heat until cod is cooked all the way through. Boil potatoes peel off skin when cool (you should have same amount of potato as you have cod).Place everything in food processor except bay leaf and puree. Reserve some liquid from cod to add later if you need it. The consistency should be like mashed potato. Let cool over night. It should be firm and smooth, check seasoning and add a little Italian parsley. To finish place cod on crostino or a neutral flavor cracker and top it off with a small amount of lumpfish caviar. Always use whenever possible eco-friendly and sustainable seafood when I cook.

Cinzia’s wine suggestion: A B.C. sparkling wine or Italian prosecco

Suggestion #3: Roast tomato and goat cheese crostino

Cut cherry tomato in ½, season with pepper, oregano,thyme and drizzle with olive oil. Oven roast at 350 degrees until soft. Add Salt when they cooled down a little. Place tomato on crostino,crumble goat cheese on tomato and drizzle with a reduction of balsamic.(you can find balsamic syrup in small bottle’s at your local Italian deli.)

Cinzia’s wine suggestion: A B.C. sauvignon blanc or an Italian pinot grigio

Remember to have fun! Cooking is an expression of who you are, share it with your partner or some of your friends in the process.

Chef Moreno Miotto is chef/owner of the White Goose bistro at Third and Dominion, Prince George B.C.Cinzia Miotto is sommelier/owner of the White Goose bistro.

Chef Moreno offers cooking lesson for beginners to advance in small groups at your home. Contact 250.561.1002

Previous Story - Next Story

Email |

Print |

Facebook |

Twitter |

Digg |

Del.icio.us

Posted on Saturday, December 02, 2006 08:13 AM in Life by Chef Moreno & Cinzia Miotto

Return to Home