Prosciutto Wrapped Asparagus

Looking for a simple and tasty hors d'oeuvre to serve up at your next dinner or cocktail party? These Prosciutto Wrapped Asparagus spears are perfect for such an occasion! They are delcious with the fresh and crisp asparagus, delicately wrapped in salty prosciutto, with just a touch of chives to add another layer of flavour. These little babies taste wonderful, look beautiful, and can be prepared in advance, giving you more time with your guests!

Note: I did not provide specific amounts for the ingredients as it varies depending on how many guests you have. Simply use your judgement.

Ingredients:

asparagus spears, stalks trimmed

olive oil

thin prosciutto slices

fresh chives, chopped

salt and pepper to season

Directions:

1. Toss asparagus in olive oil and place on a baking sheet. Roast in a 400º oven for 4 minutes, or until tender but still crisp.

2. Remove from oven and season with salt and pepper. Let asparagus cool slightly. Wrap each spear of asparagus with a thin slice of prosciutto.

3. Place on a serving dish and sprinkle with chives.

Hooray For Garden Fresh Cherry Tomatoes!!

You can't even imagine the extent of nerdy excitement that went through me when I saw that the cherry tomatoes in my backyard had started to ripen!  There is nothing like preparing a salad full of juicy fresh tomatoes bursting with flavour that you just hand picked from your garden! Pair that with some fresh herbs from your very own herb garden and you have got yourself one hell of a dish!  What foods do you grow in your garden?

Santa Ritalicious!

Last Thursday I was lucky enough to be able to attend Santa Ritalicious!  Santa Ritalicious was an event thrown by the iYellow Wine Club, held at the hip Gallery space Thrush Holmes Empire celebrating the relaunch of the Chilean Winery Santa Rita's new 120 label.  And what a celebration it was! The event was buzzing with trendy attendees who mingled amongst each other, grooved to the upbeat music, nibbled on delectable hors d'oeuvres, and, of course, drank lots of fabulous Chilean wine! 

Although I don't know much about wine, I am in the process of learning, and one of the things that I have learned is that I absolutely love Santa Rita's wine! I have enjoyed a lot of their wine at home, so being able to attend their event and try out their new label was particularly special for me.  Santa Rita's new 120 label sure didn't let me down! After trying both their 120 Sauvignon Blanc and 120 Cabernet Sauvignon, my love of their wine is greater than it was before walking into the event! The tasting notes for the wines read as follows:

Santa Rita 120 Sauvignon Blanc - $10. 45

It has aromas and flavours of citrus fruits such as grapefruit and lemon peel that lend a fresh balance to the tropical fruit character and the typical herbal notes from the 2% of Semillon in the blend.  Vibrant, fresh, deep, and well-rounded on the palate.

Santa Rita 120 Cabernet Sauvignon - $10.45

Our ruby red 120 Cabernet Sauvignon is dominated by aromas of red and forest fruits, with additional notes of leather, cloves, and vanilla on the palate.  This is a wine that develops on the palate, juicy, with soft, ripe tannins and a very elegant finish.  

Another treat for me was being able to see Santa Rita's winemaker, Andres Ilabaca, who generously gave a speech part way through evening, expressing his gratitude for the event and his passion for his delicious wine.  

The event was a success in bringing together a great group of people with a common love of wine! Excuse me now while I go open up a bottle of Santa Rita Carmenere! 

Photo courtesy of Santa Rita. 

Roasted Eggplant and Red Pepper Spread

Every summer one of my best friends and her family hold a great big celebration in their backyard with lots of delicious food, drinks, and, of course, great company! I look forward to their parties every year because, for one, this family sure knows how to party, and secondly, it is always filled with an amazing group of people. My friend and her family have the amazing ability to make everyone feel welcome and at home, and, in turn, it has attracted a large array of spectacular individuals within their circle of friends. This years party was no different. Despite the rain, the party was still a huge success! Everyone was eating, drinking, dancing, and laughing well into the night! In fact, I live one street down from them and could hear the fun of the party from my bedroom window, long after I was party pooped and had retired home.

This year I wanted to contribute to the festivities by bringing a dish that I had prepared. I had seen The Barefoot Contessa's (AKA: my future best friend!) recipe for Roasted Eggplant Spread a while ago and have been dying to make it! I figured this would be the perfect opportunity, as it is a great dish for feeding a large crowd. The dip is so simple to make, yet still extremely flavourful and hearty tasting. It was definitely a hit at the party, and in my house (it was so good, I had to leave a bowl of it at home for my family to nibble on). Because I am so obsessed with fresh herbs, I added a generous amount of fresh oregano to the spread to brighten up the flavours. I also adjusted some of the amounts of the ingredients to make it better suited for entertaining a crowd. Keep your eyes open for more ways of serving this spread because I have quite a few interesting ideas up my sleeve (or apron!) for this one!

Ingredients:

5 mini eggplants (or 2 large)

2 red bell peppers, seeded

1 red onion, peeled

4 garlic cloves, minced

3 tbsp olive oil

1 1/2 tsp salt

1/2 tsp freshly ground pepper

1 tbsp tomato paste

1 1/2 tbsp fresh oregano, finely chopped

salt and pepper to season

Directions:

1. Preheat the oven to 400º F.

2. Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a roasting dish with the garlic, olive oil, salt, and pepper.

3. Spread the vegetables evenly on the roasting dish and roast for 45 minutes, until vegetables are lightly brown and soft. Toss once during cooking.

4. Let vegetables cool slightly and pour them into a food processor fitted with a steel blade. Add the tomato paste and oregano and pulse to blend. Continue pulsing until it reaches the desired consistency (you may prefer yours more chunky or smooth). Season with salt and pepper. Serve with pieces of fresh pita bread.

Chicken Marsala

Last week I started experimenting with cooking with wine.  First, I made my incredibly flavourful Rustic Mushroom and Cream Cheese Tart using white wine; then I made a Zabaglione with lots of sweet Marsala wine (which you will get to see in the upcoming iYellow Wine Club August Newsletter); and finally, I made a comforting Chicken Marsala.  I loved the sweet yet bold flavour of the Marsala and wanted to try and make a savory dish with it.  I have eaten Veal Marsala many times and absolutely love it! I love any dish with lots of sauce, and a Marsala sauce is really something special! I had never prepared veal before so I decided to take things one step at a time and start with chicken.  Turns out I enjoy Chicken Marsala just as much as veal! The chicken was tender and juicy with each bite filled with lots of sweet Marsala sauce and tasty mushrooms.  I couldn't get enough! For some beginner cooks this may seem complicated, but it is actually very simple.  Just take it one step at a time.  Trust me, when you taste the end result, you will see that it was all worth it!

Ingredients:

6 boneless skinless chicken breasts

about 1 cup flour (for coating chicken) plus 2-3 tbsp, reserved

1-2 tbsp dried oregano

2 tsp pepper

1 tsp salt

1/4 cup butter

2 cloves garlic, pureed 

about 2 cups mushrooms, sliced (I used Mini Bella Mushrooms)

3/4 cup Marsala 

2/3 cup chicken or vegetable broth

2 tbsp fresh sage, chopped

olive oil (for frying)

salt and pepper, to season

1 tbsp fresh lemon juice

Directions:

1.  Rinse and paper towel-dry chicken breasts.  Pound each breast flat using the flat side of a mallet.  You may want to fold over a piece of plastic wrap around the breasts to keep your work station clean and safe from cross-contamination.

2.  In a large skillet, heat oil on medium high for frying chicken.

3.  In a shallow dish, mix 1 cup flour, dried oregano, and 1 tsp salt and 2 tsp pepper.  Dip the chicken breasts into the flour mixture to coat.  Transfer chicken to skillet and fry about 3 minutes on each side or until golden brown and cooked through. You will need to do several batches in order to fit all the chicken in the skillet.

4.  When all the chicken is cooked, transfer to serving dish and cover with aluminum foil to keep warm.  

5.  Add butter and garlic to the skillet  and cook until golden brown.  Add the mushrooms and cook until soft and darkened, about 10 minutes.  Stir in reserved 2-3 tbsp flour (add flour amount depending on how much mushrooms were used).  Cook and stir for another 5 minutes, allowing flour to cook and mixture to thicken.

6.  Add the Marsala and stir, scraping the bottom and sides of the pan.  Continue to cook until liquid had reduced and thickened, about 8 minutes.  Add the stock and simmer for 5-7 minutes, allowing the sauce to thicken slightly. 

7.  Remove from heat and add sage.  Season with salt and pepper. Let sit for about 2-3 minutes allowing sauce to thicken up.  Remove foil from chicken and pour sauce over. Squeeze fresh lemon juice over chicken and sauce and serve.