I've just completed my 12 Days of Cookies recipe booklet and it's yours FREE with every purchase of my eCookbook, "The Groove Mamma Goes Gourmet - Easy Ways To Put The Fun Back Into Entertaining". $7.98 at http://www.groovemamma.com/

It's full of my favourite tried and trusted cookie recipes from my childhood to today!  Recipes like my mother's Lemon Raspberry Butter Cookies and this year's favourite Chocolate Cranberry Biscotti.

It's my gift to you this holiday season.  But don't delay - the offer is only good until the end of December!

I satisfied my craving this week for a traditional meal of Prime Rib Roast with Gravy and Yorkshire Pudding!

Instead of a traditional muffin tin, I used my mini loaf pan and they collapsed just enough to create these wonderful little valleys in the top so the gravy could pool there perfectly!  Heaven on earth!

And the hot roast beef sandwiches for dinner the next night were a dream!

To get the recipes sign up for my free Recipe of the Week at The Cook's Companion

Need to find a "WOW" wine to bring to dinner tonight?  Be one of the first to try this great new wine!

2008 BLIND RIVER SAUVIGNON BLANC (LCBO #141499) from New Zealand is being released in the Vintages section of the LCBO today.


As well as being called one of the '60 Best New Zealand Wines 2009', the 2008 BLIND RIVER SAUVIGNON BLANC has had stellar reviews in the press overseas where they have described it as "awesome", "intense", "finely textured"and "elegant" with "a mass of passionfruit and elderflower scents" and "zesty acidity and a lively zip".. Here in Canada , local wine writer Natalie MacLean rated it 91/100 and called it "Stunningly delicious Sauvignon Blanc with vibrant notes of fresh grass, lime, chives and green apple. Not too herbal. Refreshing and mercifully free of oak. A zesty aperitif or a companion to a wide range of dishes. Superb effort!" Toronto Star writer, Gordon Stimmell also rated it highly at 89/100.

Step out of the box and try something new today!
And once you try it - let me know what you think of it!

Below is the connection to the LCBO website which can tell you what locations in your area are carrying the wine. I know for sure that it is in stock at (1) Queens ' Quay, (2)Queen and Coxwell as well as (3) Yonge and Empress (Yonge north of Shepperd)

http://www.lcbo.com/lcbo-ear/lcbo/product/details.do?language=EN&itemNumber=141499

Cheddar Dill Puffs

Without a doubt, one of the most popular hors d'oeurves I have ever served people. 

Trying to get ahead on a few holiday catering jobs I have so took the time to make 200 of these light, fluffy and savoury bites.  They're perfect with a glass of wine, beer or champagne.  And the best part....I bake them, freeze them and then pop them in the oven frozen whenever I need them!  Hardest part...keeping my families hands away from them when they're cooling.

I"m having fun on FoodBuzz lately so visit me there to get the recipe!

http://www.foodbuzz.com/recipes/1566181-cheddar-dill-puffs

A visually stunning and equally delicious salad for the holidays!

Beet Carpaccio Salad with Goat's Cheese is simple to make, requires no cooking (who doesn't love that!) and is a great way to get your taste buds jumping at the beginning of a meal.

For everyone who tells me they don't like beets - this is the one that always wins them over!





BEET CARPACCIO WITH GOAT CHEESE & ARUGULA


Makes 4 servings

Preparation Time: 15 minutes

Cooking time: 0 minutes

Notes: This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavour that is as stunning as the presentation. An elegant but simple starter to any meal.

Ingredients:
• 2 medium beets, peeled and stems trimmed to 2 inches

• 1 ½ tablespoons red-wine vinegar or sherry vinegar

• ¼ teaspoon salt

• 1 cup goat cheese, crumbled

• 4 cups (packed) baby arugula (or other delicate green such as watercress)

• 1 large Belgian endive, thickly sliced crosswise

• 3 tablespoons extra-virgin olive oil



1. Using stems as a handle, slice beets paper-thin with a sharp knife or slicer (wear protective gloves to avoid staining hands). Toss with vinegar and 1/4 teaspoon salt in a bowl, then let stand 5-10 minutes or until the beets just start to wilt.



2. Divide beets among 4 large plates, overlapping slices slightly. Top with goat cheese.



3. Toss arugula and endive with 1 tablespoon oil and salt and pepper to taste, then mound over goat cheese. Drizzle beets with remaining 2 tablespoons oil.

et voila!  Linquine with Pork Belly.  Dinner is served in 10 minutes (not counting the 24 hours it took to prepare the pork belly!)

All weekend my home smelled of decadent pork belly roasting in the oven!  Experimenting for an upcoming catering event has my family "pigging" out on bacon!  Tonight's last little bits will find their way into a simple linguine with pork belly.  A few shallots sauteed in a pan, pork belly added, a splash of white wine and fresh linguine with lots of freshly ground black pepper will come together nicely.  Might have to add a side salad of arugula to cut the richness but what the heck...it's better than eating all the left over Hallowe'en candy!