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Nifty Little Appliances (September 3, 2002)

I love my new loft, it's just great, but I sure wish I had a little more space in the kitchen... and Mom is coming to Sunday dinner. Oh dear, how am I ever going to do a decent meal in this closet?

We've got the answer in three marvelous new cookbooks; they're perfect for small spaces and grand plans! Asian Grilling, by Vicki Liley, is full of exciting recipes for a little hibachi grill or ridged grill pan, while Toasted: The New Toaster Oven Cookbook, by Maria Hauschel, proves that even the smallest oven can produce meals for a dinner party. Going a bit retro, we got out our fondue pot as The Best 125 Fondue Recipes by Ilana Simon had us drooling and dreaming of menus!

So get cooking you can do big meals from little appliances sized just right for today's Lilliputian living spaces. And the best news? Cleanup is a breeze!

On today's menu:

Download these recipes in printable form as an Adobe Acrobat PDF (79 KB)

Garlic and Chili Pepper Scallops

From Asian Grilling, this quick dish is a perfect partner with drinks or a tasty main for an intimate dinner for two on the balcony or in front of the fire! It's sweet and spicy all at the same time, and so easy on your little grill!

Serves 2-3

1 lb scallops (500 g)
3 cloves garlic, finely chopped
tsp five spice powder
1 tsp grated ginger (5 mL)
1 small red chili pepper, seeded and finely chopped
2 Tbsp soy sauce (25 mL)
1 Tbsp rice wine (15 mL)
2 Tbsp vegetable oil (25 mL)
3 Tbsp water
1-cup mizuna, or any crisp curly greens (250 mL)

Place scallops in a shallow nonmetallic dish. In a bowl, combine garlic, five spice powder, ginger, chili pepper, soy sauce and rice wine, and pour over scallops. Cover dish with plastic wrap and refrigerate for 30 minutes. Drain scallops, reserving marinade. Preheat a grill pan or barbecue, the brush grill with oil. Grill scallops until the opaque flesh turns white, 2-3 minutes, turning during cooking. Remove from grill.

'Place reserved marinade into a saucepan. Add water, bring to a boil and allow to boil for 1 minute; set aside. To serve, arrange mizuna on serving plates. Top with scallops and drizzle with warm marinade.

Accompanying wine? Tony recommends...
a gutsy, off-dry white with good acidity Vouvray from the Loire, Viognier from Languedoc-Roussillon, Australian Riesling.

Sunday Roast Chicken

Toasted: The New Toaster Oven Cookbook proves that you can serve a crowd with the smallest of appliances. Today's larger toaster ovens will produce a gorgeous roast bird, and not overheat your kitchen, either!

Ask the butcher to split the chicken down the backbone and breastbone, and freeze the other half for the next time! Mom will be so proud!

Serves 2

of a 3 lb. (1.4kg) roasting chicken
2 oz. goat cheese, sliced inch thick (60g)
2 sprigs fresh rosemary
cup olive oil (120mL)
1 lemon, cut in half
Salt and ground black pepper to taste
1 Tbsp fresh herbs of your choice (15mL)

  1. Rinse the chicken and pat it dry. Preheat the oven to 400F (200C).
  2. Place the chicken in a bowl. Using your fingertips, carefully lift the skin on the breast and the thigh of the chicken. Place slices of the goat cheese and the fresh rosemary sprigs between the skin and meat. Coat the chicken in olive oil and squeeze the lemon juice over the chicken. Reserve the lemon skins. Sprinkle the salt, pepper and herbs over the chicken.
  3. Cut a large sheet of foil and place the chicken in the center. Place the squeezed lemon skins inside the cavity of the chicken. Pour the marinade remaining in the bowl over the chicken and seal the foil, making a package.
  4. Place the package in the baking dish and bake for 45 minutes. Remove from the oven and carefully cut the foil down the center. Peel the foil back to expose the chicken. Return to the oven for 15 minutes to brown the top of the chicken.
  5. Remove from the oven and allow the chicken to sit for 10 minutes. Transfer to a platter and pour the collected juices over the top. Serve immediately.

Accompanying wine? Tony recommends...
for whites go Sauvignon Blanc Sancerre from the Loire or Pouilly-Fum, New Zealand or Ontario Sauvignon Blanc; for red Gamay (Beaujolais) or Valpolicella.

Mongolian Hot Pot

The Best 125 Fondue Recipes gave us this meal, which is perfect for entertaining, as it's two courses from one dish. Start with a very satisfying and hearty main and move into the divine soup afterwards. Who would have thought it possible to serve a crowd! The dish is complemented beautifully by the Hot Pot dipping sauce.

Serves 4 to 6

Make ahead: Prepare the Mongolian Hot Pot Dipping Sauce (see below). Prepare the stick noodles just before they will be used. To prepare, simply soak in warm water for 10 minutes. Cut with kitchen shears if desired before adding to fondue pot.

Mongolian Hot Pot Dipping Sauce

Makes 1 cup

cup soy sauce (175mL)
3 Tbsp rice vinegar (45mL)
2 Tbsp sesame oil (25mL)
1 Tbsp cooking sherry (15mL)
2 tsp sake (10mL)
2 cloves garlic, minced
2 tsp chili garlic sauce (10mL)

In a bowl whisk together soy sauce, vinegar, sesame oil, sherry, sake, garlic and chili garlic sauce. Refrigerate until needed.


1 lbs. (750g) loin or leg of lamb, thinly sliced into 1 inch (2.5cm) strips

Vegetable platter:
4 oz. spinach leaves, cut in strips (125g)
8 oz. bok choy, cut in strips (250g)
2 red and green bell peppers, cut into large chunks
1 cup sliced mushrooms (250mL)
cup bean sprouts (125mL)
2 green onions, chopped

6 cups beef broth (1.5L)
1 shallot, minced
2 cloves garlic, minced
2 tsp grated ginger root (10mL)

2 Tbsp chopped cilantro 25mL
4 oz. Rice stick or transparent noodles (cooked) (125g)
Chopped cilantro for garnish
Red pepper flakes for garnish

  1. Roll up strips of lamb and place on a large serving platter. Cover and set aside.
  2. Vegetable platter: On another large platter, decoratively arrange spinach, cabbage, peppers, mushrooms, bean sprouts and green onions.
  3. Broth: In a large saucepan, combine beef broth, shallots, garlic and ginger. Bring to a boil. Simmer, covered, for 15 minutes. Immediately transfer to fondue pot, setting flame to keep at a simmer.
  4. Provide each guest with a bowl of Mongolian Hot Pot Dipping Sauce. Spear a lamb roll with fondue fork and fondue for about 3 minutes or until cooked to desired doneness. Dip cooked lamb in sauce before eating. Spear mushrooms and peppers and fondue in similar fashion.
  5. When all of the meat has been eaten, it's time for the soup. Add spinach, bok choy, bean sprouts and any remaining mushrooms and pepper to fondue pot. Add noodles and simmer for about 3 minutes. Ladle into individual bowls. Garish with additional dipping sauce, cilantro and red pepper flakes.

Accompanying wine? Tony recommends...
a muscle-bound red wine Primitivo di Manduria, Zinfandel or Recioto della Valpolicella.

We wish to thank the following for permission to publish recipes and photographs for this column:

The Best 125 Fondue Recipes, by Ilana Simon, photography by Mark T. Shapiro, published by Robert Rose, Inc.

Toasted: The New Toaster Oven Cookbook, by Maria Hauschel, photography by Derik Murray, published by Whitecap Books.

Asian Grilling, by Vicki Liley, published by Periplus Editions, (HK) Ltd.

Happily tested by Helen Hatton and Ron Morris.

Download these recipes in printable form as an Adobe Acrobat PDF (79 KB)




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