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More from Toronto Taste 2002! (June 6, 2002)

Toronto Taste 2000 is this Sunday, June 9th, at Exhibition Place, Heritage Court, and tickets are still available – call 416-408-2594 now.

To our minds it's the best food event of the year, and, even better, it benefits wonderful Second Harvest, Canada's largest fresh food recovery program. Every single day 3,000 needy people are fed donated food picked up and delivered by Second Harvest's refrigerated trucks, food that would otherwise go to waste, from caterers, restaurants, grocery stores and food suppliers.

Too many are hungry these days; it's harder and harder for more and more people of all ages simply to make ends meet. Second Harvest relies on Toronto Taste to provide one-third of its annual budget, so the real reason for attending this fabulous affair is even more compelling!

Now, really, when was the last time you could ask Albino, Joso, Marcel or Ned for seconds, or Dufflet for another slice that Concorde? Lorene and Anne are here too, and oh look... yoohoo, Donald, I'd love some of your Icewine!

The great news is that not only do you get a fabulous few hours of sheer culinary extravagance and pleasure from more than 70 chefs, wineries and beverage suppliers, you'll also be helping to put otherwise lost food in front of those who need it most.

Icing on this cake? You just might win the Great Escapes or Williams-Sonoma Shopping Spree, and of course you'll take home some fabulous products and services from the silent auction.

Toronto Taste will be held at the beautiful Heritage Court at Exhibition Place, and right now there are just a few tickets left. They cost $175 per person, an unbelievable bargain for such a feast! Don't miss out this year; you know you have to be there

Neal, nobody does foie gras like you do, may I please have another? And Tony, what wine should I try?

Come join us! Call 416-408-2594 for tickets.

On today's menu:

Download these recipes in printable form as an Adobe Acrobat PDF (80 KB)


Northern Thai Style Chicken Salad

Great chefs make great dishes and they don't have to be complicated. Our hard cooking group has just enjoyed a dish from Bangkok Garden's Chef Paygong Klinproong. It may have travelled around the world to get here, but it was worth the journey. They look happy, don't they? You will, too, when you've sampled the delightful combination of flavours in this dish.

Makes 4 servings

1 lb boneless skinless chicken beasts
¼ cup roasted rice powder*
¼ cup lime juice
2 tsp fish sauce
2 tsp finely chopped fresh chilies
30 fresh mint leaves, coarsely chopped
8 stalks fresh coriander, coarsely chopped
6-8 shallots, sliced
4 green onions, finely copped
Raw vegetables

Place chicken on preheated greased grill over medium-high heat. Cook for 12 minutes, turning once, or until no longer pink inside. Cool slightly. Finely chop and place in large bowl. Stir in rice powder, lime juice, fish sauce, chilies, mint, coriander, shallots and green onions. Serve with raw vegetables.

Accompanying wine?
Tony Recommends...

You'll need a medium-dry white wine to stand up to the spicy flavours of this dish: a Spätlese Riesling from the Rheingau, a demi-sec Vouvray or a Zind-Humbrecht Gewurztraminer from Alsace.

*Roasted Rice Powder
Heat clean dry wok or frying pan until it starts to smoke. Add uncooked long grain rice and stir-fry at high heat, stirring constantly until rice turns medium toasty brown. Remove from pan to stop cooking. Cool. Pound in mortar with pestle until rice is consistency of coarse to finely ground black pepper. Store in tightly covered jar up to 6 months.


Chocolate Raspberry Concorde

Eat this dessert under the fabulous tower of flowers by Surroundings at Toronto Taste 2000. From the singular Dufflet Rosenberg comes a remarkable dessert, a meringue, raspberry, chocolate ganache concoction that will leave you weak and trembling. Oh, sigh... and all this for a good cause, and of course calories don't count, not here!

Makes 12 servings

Chocolate Meringue
½ cup icing sugar
¼ cup unsweetened cocoa powder
4 egg whites
½ tsp cream of tartar
1 cup granulated sugar
2 oz bittersweet chocolate, finely grated

Raspberry Purée
1 cup frozen unsweetened raspberries, thawed and strained
2 tbsp granulated sugar

Chocolate Raspberry Ganache
9 oz bittersweet chocolate
1½ cups whipping cream
1 egg yolk, lightly beaten
2 tbsp raspberry liqueur
1 tsp vanilla
Unsweetened cocoa powder for dusting

Chocolate Meringue
Line 2 large baking sheets with parchment paper; trace 36 2½-inch circles. Set aside. In bowl, sift together icing sugar and unsweetened cocoa powder. In bowl of standing mixer, beat egg whites at medium speed until frothy; add cream of tartar. Increase speed to high; beat until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in icing sugar–cocoa mixture and grated chocolate. Spoon meringue into piping bag fitted with plain tip. Pipe meringue in concentric circles onto prepared baking sheets. Bake in preheated 200°F oven for about 1 hour or until firm and dry. Let cool completely.

Raspberry Purée
In food processor, puree raspberries. Press through fine mesh sieve into bowl to remove seeds. Stir in sugar.

Chocolate Raspberry Ganache
In food processor, chop chocolate. Add raspberry purée and pulse until blended.

In small saucepan, bring whipping cream to boil. Whisk ½ cup of the hot cream into egg yolk. With machine running, pour remaining cream into food processor through feed tube. Add egg yolk mixture, raspberry liqueur and vanilla. Process until well blended. Transfer mixture to shallow bowl; cover with plastic wrap. Refrigerate until mixture is thickened and cold.

Accompanying wine?
Tony Recommends...

If you're determined to serve wine with this dish, try an LBV port, a Marsala or a fruit wine such as Southbrook Farm Framboise.

Assembly
Place 12 chocolate meringues on baking sheet. Fill piping bag fitted with star tip with chocolate raspberry ganache. Pipe in concentric circles to cover meringues; top with another meringue layer. Repeat layers once. Dust tops with unsweetened cocoa powder. Pipe remaining ganache in center of each meringue. Top with raspberries. Refrigerate for at least 1 hour before serving.


For information on Taste Toronto 2002, visit www.taste2002.toronto.com.

Happily tested by Helen Hatton and Ron Morris.

Download these recipes in printable form as an Adobe Acrobat PDF (80 KB)

 

 

 

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