“Le Riopelle de l’Isle” is a triple cream cheese from Quebec. More specifically, from l’Isle-aux-Grues, which is part of an archipelago of islands in the middle of the St. Lawrence river east of Quebec somewhere between the l’Île d’Orléans and l’Île-aux-Coudre.
It is an artisinal cheese made by the dairy cooperative “La fromagerie de l’île-aux-Grues”.

The Riopelle de l’Isle is a “blooming rind” cheese with a thin downy white mould rind. The “melt-in-your-mouth” center is creamy and smooth, reminiscent of rustic triple cream cheeses, with a salty and slightly acidic taste. It delivers delicious flavour and seductive texture, tasting of fresh milk and cream, a hint of soft butter and faint notes of mushroom. This cheese is positively “Zen Gourmand Approved”.

This cheese does borrow its name from the famous Canadian abstract impressionist painter Jean-Paul Riopelle (1923 – 2002) who was also the island’s most famous resident.
Just months before his death, the artist agreed to lend his name to the cheese and to allow the use of one of his masterpieces on its label stipulating that one dollar from every wheel sold is donated to an education fund for the island’s youth.

The coming season also brings a few changes to this informal wine club.

• Regular monthly tastings, allowing you to plan and schedule well ahead of time.
• Membership. It saves you money, brings privileges and you help support a local charity.
• More variety. Not just wine tastings any more but also fortifieds and spirits once in a while as well as evenings of food pairings.
• Special seminars letting you gain indepth knowledge into the world of wine.

Schedule:

• Saturday, January 23: Cozy Winter Wine Tasting REGISTER HERE
• Saturday, February 20: TBD
• Saturday, March 20: TBD

Membership:

• $98/annum, a $200 value
• $5 of every membership goes towards the support of Durham Region’s St. Vincent’s Kitchen. Oshawa.
• Tastings and events at cost
• Includes a $25 Gift Certificate at Julie Moore Spa, Whitby.
• Includes a monthly Club News Letter
• Includes a monthly personalized food and wine paring consultation.
• Additional special privileges as they become available.

Non Members:

• $15 + Cost of tasting/event

Location:

• South Whitby. Specific venue depends on the event and the number of people attending. Announced two weeks prior to event

CLICK FOR CLUB MEMBERSHIP REGISTRATION FORM

CLICK TO REGISTER FOR ANY OTHER EVENT

What you need:

4 cups (1L) all-purpouse flour
2 tsp (10ml) baking powder
1/2 tsp (2ml) salt
Grated zest of 1 orange
1 cup (250ml) of slivered almonds, lightly toasted (optional)
3 large eggs (4 if not using champagne)
1 1/3 cups (275ml) granulated sugar
1/4 cup (60ml) vegetable oil (1/2 if not using champagne)
1/2 cup (125ml)of champagne
2 tbsp (30ml) orange juice
1 tsp (5ml) vanilla extract (almond)
1 cup (250ml) dried cranberries

Method:

• Preheat oven to 325F (160C)
• Line large baking sheet with parchment paper
• In a large bowl combine flour, baking powder, salt, orange zest and almonds (if using).
• In a medium bowl beat eggs until fluffy and light in colour
  Beat in the sugar, oil, orange juice and vanilla.
  Stir in champagne.
• Add to flour mixture and stir until nearly absorbed
• Add cranberries and stir until all is well combined
• With moist hands, divide dough in half and form into two loafes about 15 in (38cm) long, about 4 in (10 cm) wide and about 3/4 in (2cm) high, keeping the loafs 2 in (5cm) apart.
  Keep moistening your hands as needed. Smooth the
  loafs into desired shape.
• Bake the loafs for about 35 minutes or until cracks start to appear and the top of the loafes take on a golden colour.
• Remove the loafes and slide the onto a cutting board.
• Cut the loafes diagonally into 1/2 in (1.25cm) thick slices, keeping the knife clean with a damp cloth as it becomes sticky.

For soft biscotti:

• Place the slices on their sides on a cookie sheet and toast lightly on both sides under the broiler.
• Cool on the baking sheet placed on a rack.

For hard biscotti:

• Stand the slices upright on a baking sheet 1/4 – 1/2 in (1cm) appart.
• Reduce the oven temperature to 300F (150C) and bake for an sdditional 30 to 35 minutes or until the biscotti are dry.
• Cool on the baking sheet placed on a rack.

Go get cookin’ at FoodologyGames.com

Join me as I lead this fun afternoon of tasting a selection of 6 delicious wines including a Chardonnay, Sauvignon Blanc, Pinot Grigio, Cabarnet Sauvignon, Merlot and Shiraz.

There will be refreshments of Coffee, Tea, Cheese, Crackers, Breads and Fruits.

The event also includes draws for Gift Baskets and Door Prize.

General Admission is $20.00

Proceeds go to support new Woman’s Imaging Center, part of the redevelopment of the RVHC Ajax site.

Tickets must be purchased in advance.

CLICK HERE for complete information and Ticket Contacts.

This is where I review food related products, condiments, beverages, kitchen utensils and gadgets, cook books, services etc. etc.

If my review of the item or service in question results in getting me exited and exclaim a unequivocal “WOW!!!”, the item or service will receive the “Zen Gourmand Approved” stamp of approval.

What does that mean to you?
Depends.
If you know me, you also know that I’m ruthless when it comes to things of taste, quality, usability, style and function. Getting labeled “Not another piece of crap from [company|country|supplier|store|]…!!!” is a lot more likely than receiving a “Zen Gourmand Approved”.

So there.
Keep watching.
And if you’ve got something that you think might get “Zen Gourmand Approved”, send it over and I’ll check it out.

The book is calle “Have Some Dim Sum” and was written by a good friend of mine, Evelyn Chau.

If you enjoy Dim Sum and always wanted to know more about it or even how to prepare some of these dishes yourself, this book is for you.

Or perhaps you are always a bit intimidated at a Dim Sum restaurant wondering what it is you are looking at?

After alll, there could be as many as 60 or 70 different items to choose from!

In Have Some Dim Sum, Evelyn Chau takes the mystery out of dim sum dining.

Not only does Chau explore the evolution of Dim Sum but also has some 20 clearly written recipes and the book is generously illustrated with gorgeous photographs by well known Toronto food photographer Vince Noguchi.

After reading the book you’ll know that when you are ordering Ha Guen you are getting those delicious shrimp balls you love so much  and that Chinese Tapioca Pudding is made with tapioca pearls and lotus paste.

Yum!

Check it out: Have Some Dim Sum

With limited time at my disposal, I still ended up tastin a good 25 wines, mostly reds but about 8 whites as well. I’ll be posting tasting notes as time permits on BrunoCantieni.com as that is my wine specific blog.

It is to Bernard’s credit (Nice Bistro, Whitby, ON) and his passionate persuit of fine cheeses for his restaurant that I discovered this marvel of gastronomic delight.

Produced by the Societe Fromagère du Livradois in the heart of the Auvergne region, Montboissié is a pasteurized version of Morbier. Originally named after a little farm town in France.

Montboissié Cheese

Montboissié is a semi-hard cheese with a layer of vegetable ash midway between top and bottom. Today, the ash is purely decorative, a nod to the method by which this cheese was once produced in Franche-Comté. Originally, the evening’s fresh curds were sprinkled with ash to prevent the formation of a rind overnight. The next morning, new curds were laid upon the thin layer of ash to finish off the wheel.
The wheel is then washed and rubbed by hand, forming a rind to protect the rich, creamy interior and create a delectably pungent aroma. Contrary to its smell it has a mild taste with a wonderful nutty aftertaste.
Perfect with tangy whites and light fruity reds.

I loved this cheese and look forward to getting my hands on some more.
If you’d like some, send me an email with your request and I’ll get you some!

Definitely “Zen Gourmand Approved”