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    Notes - June 25, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

     

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad on site at the TD Toronto Jazz Festival to talk about Crazy Uncle Uber Caesar, Weinhaus Ress Rheingau Riesling Trocken 2012, Cigar Zin Old  Vine Zinfandel 2011and Cellier des Dauphins Carte Noire, Côtes du Rhône AC.

    Have a listen!

     

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Black Olive and Tuna Tapenade

    1/4 pound Kalamata olives, pitted (check them for pit pieces)

    2 garlic cloves

    1 1/2 tablespoons capers, drained and rinsed thoroughly with cold water

    2 anchovy fillets

     

    1 teaspoon fresh thyme leaves

    1 teaspoon chopped fresh rosemary

    2 tablespoons freshly squeezed lemon juice

    1 teaspoon Dijon mustard

    1 can olive-oil packed light tuna

    Freshly ground pepper

    Turn on a food processor fitted with a steel blade, and drop in the garlic. When finely chopped and adhering to the sides of the machine, stop the machine and scrape down the sides of the bowl. Add the remaining ingredients, except the tuna, and puree to a smooth paste. Scrape down the sides of the bowl, and add the tuna and anchovies.

    Process until you have a smooth paste. Add freshly ground pepper to taste. Transfer to a bowl and refrigerate, covered, until ready to use.

    Yield: Makes about 1 1/4 cups

    Serve with crusty bread.

     

     

     

     

     

     

     

    Notes - June 11, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    On this special edition of Notes, Brad and Chris were joined in studio by the Crazy Uncle team Bruno and Davide Codispoti to talk about their new product, the Crazy Uncle Uber Caesar.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

     

     

     

     

     

     

     

     

    Notes - May 22, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Handcraft Petite Sirah, First Press Cabernet Sauvignon, Château Donissan and Château Maurac.

    Have a listen!

     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Chicken Liver Pâté

    This is dead-simple to prepare and has been adapted from a New York Times recipe, which uses common Canadian measures.  Many recipes on-line come from the UK and call for ingredients not readily available in Canada. Pack the pâté into small glass jars and refrigerate until you want to use it.

    Ingredients:

    8 tablespoons unsalted butter, cut into cubes
    2 medium shallots, peeled and finely chopped
    1 pound fresh chicken livers trimmed
    1 tablespoon fresh thyme leaves, chopped
    1/3 cup Madeira or port
    3 tablespoons heavy cream, plus more as needed
    Kosher salt to taste

    Preparation:

    Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam.

    Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.

    Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter.

    Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.

    Pack the pâté into a glass jar or bowl and smooth the top out with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days.

    Notes - April 24, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Chapel Hill McLaren Vale Shiraz, Casa Silva Reserve Sauvignon Blanc, Bertani Secco-Bertani and Ungava Gin.

    Have a listen!


     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Chèvre and Asparagus Tart

    Serves 6-8

    5 ounces chèvre (goat cheese)
    1 egg
    ¼ cup heavy cream
    10 grinds fresh black pepper
    1 teaspoon kosher salt
    12 ounces asparagus, preferably on the smaller side (if larger, cut in half length- wise)
    1 sheet frozen puff pastry, defrosted per package instructions

    Preheat oven to 400 degrees. Combine chevre, egg, cream, pepper and salt in small bowl. Trim bottoms off asparagus.

    Unwrap puff pastry, and trim to 14-by-10-inch rectangle. Place dough on sheet tray lined with parchment or silicone baking mat.

    Place 1 asparagus spear on short side of dough, about 1/2 inch from end. Using it as a guide, spread cheese mixture from center of the dough outward into a rectangle,

    stopping at asparagus spear. Lay remaining asparagus spears on top of filling, alternating ends and tips.

    Bake for 35 to 40 minutes, or until asparagus are tender and pastry is golden brown. Allow to cool slightly, about 10 minutes, and serve.

    Notes - March 26, 2014


    Photo: (L to R) Mark Donaldson, Chris Churchill and Brad Barker pontificating on all things wine and music

    Once a month, Chris Churchill, Mark Donaldson and Brad Barker educate and entertain us as they talk about what is happening in the world of fine wine and music. And of course, they drink while they entertain. On the latest episode Chris and Mark joined Brad to talk about Domaine Moillard Hautes-Côtes de Nuits Pinot Noir, Angove Vineyard Select Cabernet Sauvignon, Château La Gravette Lacombe and Castle Rock Williamette Valley Pinot Noir.

    Have a listen!


     

    Sign up now for the Imbiber’s Report! Impress friends and family with your knowledge of wine. Attend an exclusive Portfolio Tasting in May. Plus be on the lookout for your chance to be a guest Sommelier on Notes with Brad Barker, Chris Churchill and Mark Donaldson.

    Lamb Chops Crusted with Fennel & Black Pepper

    Need dinner fast? Broiled lamb loin chops cook in just ten minutes, give them a quick dry rub and you're still ready to serve in less than half an hour.

    Ingredients:

    2 tsp. fennel seeds, lightly crushed
    1-1/4 tsp. ground coriander
    1 tsp. dried rosemary, chopped
    1 tsp. kosher salt
    3/4 tsp. garlic powder
    3/4 tsp. freshly cracked black pepper
    8 lamb loin chops, about 1 inch thick (4 to 5 oz. each)
    1-1/2 Tbs. extra-virgin olive oil

    Preperation:

    Position a rack 4 inches from the broiler element and heat the broiler to high.

    In a small bowl, combine the fennel seeds, coriander, rosemary, salt, garlic powder, and pepper; mix well. Brush the lamb chops with the olive oil to coat. Press an equal amount of the spice mix on both sides of the chops and let them sit for 10 minutes.

    Coat a broiler pan with oil or nonstick cooking spray. Set the lamb chops on the pan and broil until the first side is well browned, about 5 minutes. Flip the chops and continue to cook until the second side is well browned and the center is cooked to your liking (cut into a chop near the bone to check), about another 5 minutes for medium rare.

    Serving Suggestions:

    Serves with vegetable couscous and sautéed cherry tomatoes.

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