Bazille - Nordstrom Ottawa (Review)

Tucked away on the second level of Nordstrom, Rideau Centre, lies the hidden gem of Bazille. It's sophisticated, it's elegant, it's casual, it's delicious. It's definitely not what you would typically find as a dining establishment in a department store. But, if you've wandered around the new Nordstrom, you already know it is not a typical department store.

Bazille features a full bar with many unique cocktails, fine wines and beers and a bistro menu sure to please simple and more refined palates alike. In the summer, their rooftop terrace will surely be crawling with locals grabbing a bite and cocktail after work and tourists escaping the daytime heat for lunch or dinner.

Parmesan Baked Cauliflower

As we usually do, we ordered a few appetizers to share to get the most out of our experience. We started with the Mediterranean Hummus ($8.95) and the Parmesan Baked Cauliflower. The Hummus was deliciously paired with kalamata olives, marinated feta, extra virgin olive oil and rosemary flatbread. The olives and feta added a fresh flavour to the hummus dip, unique from traditional hummus plates we have seen in the past. The Baked Cauliflower was a special on the menu and we gobbled it up instantly A mix of parmesan and bread crumbs added texture and flavour to this healthy starter.

Mediterranean Hummus

Our main plates consisted of the Warm Asian Glazed Chicken Salad, ($12.95), the Cilantro Lime Shrimp Salad ($15.95) and the Nicoise Salad with Salmon. ($16.25). After devouring these three salads, we couldn't decide which one was our favourite. If you're in the mood for a tasty and healthy salad, any of these delicious entrees will do!!!

Warm Asian Glazed Chicken Salad

We were pleasantly surprised with the service, atmosphere and quality of the food at Bazille. The prices were a little higher than expected, but the fresh and local ingredients and good quality wine were worth the price tag in the end.

If you're hungry after an afternoon of shopping, need a break from a day of site seeing, or taking in an evening show at the NAC, Bazille is the place to be!

Verdict: 8/10 – fine dining with a casual twist

Hours: Monday to Friday 9:30 a.m. to 9 p.m., Saturday 9:30 a.m. to 7 p.m., Sunday 11 a.m. to 6 p.m.

Price: $7.75 to $32.95

Bazille, Nordstrom Rideau Centre, 50 Rideau Street, Ottawa, ON 

http://shop.nordstrom.com/st/nordstrom-rideau-centre#restaurants 

Industria Italian Brasserie (Review)

Nestled in the heart of the new culinary mecca that we call Landsdowne, Industria Italian Brasserie recently opened its door to Ottawans this past August. Tempted by its fusion of authentic and modern Italian cuisine, we headed there for a pre-Christmas celebratory dinner.

As we first walked in, we were instantly impressed by the brasserie's elaborate, yet tasteful decor, high ceilings adorned with glass bubble lighting and statement art pieces throughout. The restaurant felt very trendy and chic, but welcoming at the same time. There was also an abundance of seating, with both regular and hightop butcher-block tables, booths and a large bar. We managed to snag a great spot at a booth near the back.

The moment we sat down, we were immediately drawn to a sign on the table promoting ‘4 & 7’. We quickly discovered that between 4:00pm and 7:00pm from Monday to Friday, all drinks are $4 and all small bites (sfizi) are $7. It was 6:58pm. We frantically called over the waiter to place an order before 7:00pm. Success! In less than 2 minutes, we were able to order some drinks and a few different appetizers to start. Our waiter was more than willing to get grant us the promotion and he even recommended that we double-fist! Looking back now, we differently should have triple- or quadruple-fisted!

In our mad ordering dash, we went with the Roasted Portobello Mushrooms (regular price $9), the Beet Salad (regular price $12) and the Semolina Fried Calamari (regular price $12). Considering the clock was ticking, we made some very good choices. The Mushrooms, which were stuffed with garlic, gorgonzola, sherry, vinegar and lemon zest, were tasty and flavourful, while the Beet Salad topped with grilled onions, goat cheese, candied walnuts and arugula, was a heavenly delight. The Calamari was equally delicious and was paired perfectly with smoked peperoncino mayo.

Roasted Portobello Mushrooms

Beet Salad

Semolina Fried Calamari

For our main courses, we went with classic Italian staples: pasta and pizza. I ordered the Cavatelli Pomodoro ($15), which consisted of cavatelli pasta, fresh tomato sauce, basil and parmesan. It sounded simple, yet tasty. Unfortunately, I was somewhat disappointed by my dish. The sauce was actually too simple and lacked any real flavour. The cavatelli was also served el dente and was too hard for my liking.

Cavatelli Pomodoro 

However, my dining companions definitely made the right choices. My fellow pasta lover got the Orecchiette Salsiccia E Rapini ($17), a bowl of fresh orecchiette pasta topped with Italian sausage, rapini, tomato sauce and parmesan. Though a bit rich, the orecchiette was cooked perfectly and the chunks of spicy sausage were delicious!

Orecchiette Salsiccia E Rapini 

However, the pièce de résistance of the night was the Prosciutto E Rucola Pizza ($20). Served on a board with cutting shears, the pizza was topped with prosciutto, fresh arugula, sundried cherry tomatoes, parmesan shavings, truffle oil, tomato sauce and fresh mozzarella. The toppings were fresh and of the highest quality and the pizza itself was perfectly seasoned. The chewy crust was also simply magnificent.

Prosciutto E Rucola Pizza

Their desserts were from the predictable school of Italian sweets, as in tiramisu, bread pudding and Nutella pizza. The Nutella pizza looked ridiculously sweet and decadent, but would probably be a great treat to share amongst a big group. Unfortunately, we were too full to indulge and opted against dessert...which was a good call since we were treated to a mug of mini Amaretti cookies with our bill!

Overall, we had a great experience at Industria. The restaurant was very hip, the servers were super friendly, and the food was scrumptious (with lots of selection). I actually recommend that you peruse their online menu in advance and take a look at the pictures of all of the dishes.

We will definitely be returning to Industria again, but next time we will arrive well before 7:00pm to take advantage of the 4 & 7 promotion! Also, for you late eaters, they have another promotion called AFTER 10. Every night after 10 p.m., you can order any pizza and one beer for only $15! Now that's another great deal! Anyways, be sure to check it out...you won't be disappointed (just steer clear of the Cavatelli)!

Verdict: 8/10 – modern, delicious Italian cuisine

Hours: Sunday to Monday 11 a.m. to 10 p.m., Tuesday to Wednesday 11 a.m. to 11 p.m., Thursday and Saturday 11 a.m. to midnight

Price: Small bites range from $6-$15, Main dishes range from $15-29, Pizza ranges from $12-$20

Industria Italian Brasserie, 225 Marche Way, Landsdowne, Ottawa, ON

industriabrasserie.com

Christmas Bark (and Other Treats)

This year, I decided to cut back on my holiday baking, much to the dismay of my friends and family. I usually tend to go overboard and bake far too many treats, so I figured I would save us all a few pounds this holiday season! 

But obviously I couldn’t go cold turkey and not make anything, so I decided to go with a ‘Bark’ theme. There are so many different varieties of bark and it’s super easy to make and is perfect for sharing! So I narrowed it down to 4 different types of bark, as well as some Christmas Crack and Peanut Brittle, which are always a hit.

For the barks, I went with classic Candy Cane Bark, Mint Oreo Bark, Dark Chocolate Surprise Bark and Sweet & Salty White Chocolate Bark. All of these barks were ridiculously easy to make, and just required 7 simple steps:

1. Melt chocolate (using a double boiler, or for 1 minute intervals in the microwave)
2. Add additional ingredients (the possibilities are endless)
3. Stir to combine
4. Spread on baking sheet lined with wax paper
5. Chill until chocolate is set, about 3 hours 
6. Break bark into pieces 
7. Eat and enjoy (definitely my favourite step!)

To reproduce my bark creations, here are the ingredients that I used for each:

Candy Cane Bark:

• 1 lb of white chocolate wafers
• 10 candy canes (finely chopped)
• ½ tsp of peppermint extract
• Green sprinkles

Mint Oreo Bark:

• ¾ lb of white chocolate wafers
• ¼ lb of milk chocolate wafers
• 20 mint Oreo cookies (finely chopped) 
• ½ tsp of peppermint extract 
• Green food coloring (for white chocolate)

Dark Chocolate Surprise Bark:

• 1 lb of dark chocolate wafers
• 1 ½ cups of dried cranberries
• 1 ½ cups of pistachios
• ¾ cup of shredded coconut (unsweetened)

Sweet & Salty White Chocolate Bark:

• 1 lb of white chocolate wafers
• 2 cups of pretzels (chopped)
• 1 cup roasted almonds (whole)*
• 2 tbsp sea salt (to sprinkle on top)

*To roast almonds, spread in a single layer on a baking sheet and place in a cold oven. Turn oven on to 350°F and bake almonds, stirring occasionally, until light tan and fragrant, for about 12 to 15 minutes.

Now, the Christmas Crack and Peanut Brittle requires slightly more time and effort, however, it is still quite easy.

Christmas Crack

Ingredients:

• 50 saltine crackers (approx.)
• 2 sticks (1 cup) butter, cubed
• 1 cup soft light brown sugar, packed
• 2 cups chocolate chips
• Decoration (sprinkles, M&Ms, nuts etc.)

Directions:

1. Pre-heat oven to 325°F.
2. Line a large pan with aluminum foil. Spray the foil with non-stick cooking spray and then line the pan with saltine crackers.
3. Place the butter and sugar in a medium sized pot over low medium-low heat. Stir until the butter is melted. Once the butter has melted, bring to a boil for 2-3 minutes. Stir constantly.
4. Once it's nice and bubbly, remove pan from heat and pour evenly over saltine crackers. Spread mixture with a knife...however it doesn't have to be perfect. Try to move fast during this part so the toffee doesn't harden.
5. Place pan in the oven and bake for 6-8 minutes. The mixture will spread evenly over the crackers as it bakes.
6. Remove pan from oven and then sprinkle the chocolate chips on top of the toffee while it's still hot. Let the chocolate chips melt for a few minutes and then spread all over the toffee with a spatula. 
7. Top with sprinkles or M&M's (or nuts) on top and then place in the freezer for 30 minutes. Once chocolate has hardened, break pieces off the foil and store in an airtight container. 

Peanut Brittle

Ingredients:

• 1 cup sugar
• ½ cup light corn syrup 
• ⅛ tsp of salt 
• 1 cup dry-roasted raw peanuts 
• 2 tbsp butter 
• 1 tsp baking soda 
• 2 tsp vanilla 

Directions:

1. Combine sugar, corn syrup and salt in a medium-size heavy saucepan over medium heat, stirring constantly, until mixture starts to boil. 
2. Boil without stirring for 5 minutes or until a candy thermometer reaches 310°F. 
3. Add peanuts, and cook for 2-3 more minutes or until the thermometer is at 280°F. 
4. Remove from heat, and stir in butter and remaining ingredients.
5. Pour mixture onto a metal surface or into a shallow pan. 
6. Allow to stand 5 minutes or until hardened. Break into pieces.

Substitutions/Additions: You may wish to substitute peanuts for pecans, or try adding in 1 cup of popped popcorn before you pour the mixture into the pan. Yummy!

After all of my creations sufficiently chilled, I broke them into pieces and divvied them up amongst my friends and family. All in all, this year’s “baking” day was much, much easier than usual, and took far less time and effort than past years. I highly recommend others to go the ‘bark’ route!

I also may have made one batch of shortbread cookies. You can find the recipe here: http://www.browneyedbaker.com/shortbread-cookies/.

Crock Pot Parmesan Ranch Chex Mix (Recipe)

It’s that time of year again...party time that is. And as we all know, with every party, there’s an abundance of delicious hors d’oeuvre, baked goods and mini bites. So if you're planning on hosting or attending a party this month, and you are looking to make a simple, yet delicious crowd-pleaser to add to the menu, then look no further! Homemade Chex Mix is the way to go.

This past weekend, I made the following crock pot recipe for a Christmas Wine and Cheese. While the spread was clearly dominated by cheese, the Chex Mix was a nice contrast to the rich, decadent flavours and proved to be a real hit! The parmesan and ranch seasoning was also an interesting twist on the traditional Chex Mix flavours.

To recreate this scrumptious party snack, simply get out your crock pot and follow the below directions. It’s sure to get your guests smiling, munching and snacking away all night!

Ingredients: 

• 3 cups Rice Chex 
• 2 cups Cheerios 
• 2 cups Waffle Pretzels 
• 2 cups Cheese Nips 
• 1 ½ cups Lightly Salted Whole Cashews 
• 1/3 cup Butter, melted 
• 1/4 cup Worcestershire Sauce 
• 1 Hidden Valley or Club House Ranch Mix packet 
• 1/3 cup grated Parmesan Cheese

Directions:

1. Add Chex, Cheerios, Pretzels, Cheese Nips, and Cashews to crock pot, and stir well to combine. 
2. In small bowl, whisk together the melted butter, Worcestershire Sauce and Ranch Mix packet. 
3. Pour butter mixture over snacks in crock pot, and stir well. 
4. Cover crock pot with lid, and place a paper towel just under the lid to collect the condensation when cooking (This will keep your Chex Mix nice and crispy). 
5. Cook on LOW for 2.5 - 3 hours, or until done. Make sure to stir well at least every 30 to 45 minutes to avoid burning. 
6. Once done, spread Chex Mix out on wax paper to cool. Sprinkle evenly with the Parmesan Cheese. Store in an airtight container. 
7. ENJOY! 

Verdict: a party favourite guaranteed to be enjoyed by all!
Total Prep Time: 5 min
Cook Time: between 2 hour 30 mins – 3 hours
Rating: 9/10