Spring 2006 Newsletter
With the arrival of Spring it’s time to shake off those winter blahs and turn our focus to the great outdoors. With the sun shining stronger each day, the memory of backyard BBQ’s will be a reality before you can say . . . crudités!
Springtime is also a great time to start planning your summer celebrations-weddings, anniversaries, birthday parties, and family gatherings of all kinds. I am fantastic at keeping secrets so why not let me help plan that surprise party!
Perhaps you’d like to host an office party where staff can gather outside around a fantastic BBQ or perhaps a garden party? I have some terrific menu ideas full of scrumptious dishes we could serve to your guests. I can also arrange to rent all the necessary equipment and dishes—whatever you need!
Dial a Chef is for sale to the highest bidder! One lucky bidder will have the opportunity to purchase my services on March 23rd during the Annual Celebrity Chef’s Auction at the Canada Aviation Museum. From 7:00 PM to 9:00 PM in support of the Canadian Arthritis Society.
Looking for an afternoon of entertainment? Why not plan to invite a few friends over, open a bottle of wine and sit back and allow me to share some of my trade secrets? I can come to your home and teach you how to prepare some of your favourite foods. It is a demonstration class that culminates with a taste for everyone-a fun way to enjoy a rainy Sunday afternoon!
Creativa
Nestled in the Cultural Heart of the Rideau just three minutes from Merrickville, CREATIVA is a charming little retreat village, specializing in the inspiration and celebration of creativity through retreats, workshops and special events.
CREATIVA is a friendly, non-denominational centre, which is also available to small groups (up to 14 people) who are looking for a quiet, private and intimate space to gather overnight. The centre is perfect for workshops, learning retreats, business meetings, small weddings (a licensed marriage officiant is available) and family gatherings.
CREATIVA is just a 45-minute drive from downtown Ottawa.
To reserve, please contact Evelyn at (613) 269-2545 or reachus@creativavillage.ca.
Saffron
Coming from the dried stigmas of the saffron crocus, it takes 75,000 blossoms or 225,000 hand-picked stigmas to make a single pound which explains why it is the world’s most expensive spice.
Paëlla
- 1 T. olive oil
- 5 bacon slices, chopped
- 1 whole chicken (3
- –
- 1/2 lbs)
- 2 cups chopped onion
- (cut into 8 pieces)
- 4 cloves minced garlic
- 2 cups long grain white rice
- 1 7 oz. jar roasted sliced
- 1/2 t. crushed saffron threads pimentos with juice
- 2 cups bottled clam juice
- 1-1/2 cups chicken broth
- 1 lb. large uncooked shrimp
- 1 lb cleaned squid, bodies peeled and deveined cut into 1/2” rings
- 1 dozen clams, scrubbed
- 1 dozen mussels, scrubbed
- 1 cup frozen green peas, thawed and debearded
Lemon wedges
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside. Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot. Add chopped onions and garlic to pot and sauté until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat. Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil. Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges. Makes 6 to 8 servings. Enjoy!
As always, I look forward to cooking for you!
Erick Le Pors
