host picture

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.
Download Flash Player to view this content.

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.
Download Flash Player to view this content.

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.
Download Flash Player to view this content.

Moroccan Brown Date Ice Cream

3 cups half and half cream
1 cup whipping cream
8 large egg yolks
1 ¼ 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.