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D is for Dinner: February 2013 Archives

D is for Dinner - Horse Tartare

Normally on D is for Dinner, we give you a recipe. Today, we're serving up controversy. The scandal over horse meat in packaged foods in Europe has consumers there in an uproar. But in some quarters, horse meat is a delicacy. Alan spoke with Danny Mongeon, former executive chef at the Gatineau restauran Brut. He put horse tartare on the menu during his time there.
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D is for Dinner - Sustainable Fish


Executive Chef Walid El-Tawel from Restaurant e18hteen has one piece of advice when it comes to serving fish at your dinner table. Make it sustainable.

Alan dropped by Chef Walid's kitchen to get a primer on finding and using sustainable fish.

On Thursday, February 21, Alan will emcee the Wild & Scenic Film Festival, at the Library and Archives of Canada. It's a fundraiser for several Ottawa Riverkeeper initiatives including the Riverwatch Program.  Chef Walid has donated an Ocean Wise five-course meal at Restaurant e18hteen as one of the raffle prizes.
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D is for Dinner - Moroccan Brown Date Ice Cream

If you're looking for inspiration for Valentine's Day, Adrienne Courey from Brothers Beer Bistro serves up a sweet idea for what to do with a date.
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Moroccan Brown Date Ice Cream

3 cups half and half cream
1 cup whipping cream
8 large egg yolks
1 ΒΌ cups granulated sugar
1 cup medjool dates
2 cinnamon sticks
8 ounces Spearhead Moroccan Brown Ale

In a medium sauce pan, combine the half and half, whipping cream, dates and cinnamon sticks.  Bring to a simmer.  Turn off the heat and cover, allowing the mixture to steep for 30 minutes.

Strain cream mixture and remove cinnamon sticks.  In a blender, blend cream and dates together.  Strain again into the medium sauce pan and return the mixture to a simmer.

Meanwhile, whisk together egg yolks and sugar until thick and lightened in colour.   Temper the egg yolks mixture by slowly adding the hot cream little by little, until about 1/3 of the cream mixture has been incorporated.  Return the remaining cream to a boil and add the egg yolk mixture to the sauce pan.  Cook, stirring constantly with a spatula, until the mixture is thick enough to coat the back of the spatula.  When a finger is dragged across the spatula, it should hold a distinct line.

Pour the ice cream base into a container and allow to cool at room temperature for 30 minutes.  Whisk in beer and wrap loosely.  Chill for a few hours, or overnight, in the refrigerator.

Churn ice cream in an ice cream machine, according to the manufacturer's instructions.