Travelista73: November 2011

Recipe of the Week: Leftover Turkey Sandwiches

November 25, 2011

Thanksgiving is a wonderful holiday and time of year when we give thanks for the many blessings in our lives. It is also a time to enjoy some of my favorite foods like mashed potatoes, gravy, and oven roasted Turkey…..uumm! And if you’re anything like me, that means you’ve spent your entire day, night and morning sneaking into the fridge to eat leftovers!

I think it’s pretty safe to say that everyone loves Thanksgiving leftovers, so here’s a quick recipe for Next-Day Turkey Sandwiches. They’re easy to make and so delicious – ENJOY!

Ingredients for 4 Sandwiches:

· 1 pound leftover turkey, sliced

· 1/4 cup chunky cranberry sauce

· 3 cups leftover bread stuffing or corn bread stuffing

· 8 slices white country bread

· Salt and freshly ground pepper

· Mayonnaise (optional)

· 1/2 cup winter squash puree

METHOD

1. Stack the turkey, cranberry sauce and stuffing on half of the bread slices and season with salt and pepper. Slather the remaining bread slices with mayonnaise and the squash puree, close the sandwiches and serve.

Pairing Suggestion: A simple, direct, fruity blush wine will stand up to the sweet and tart flavors in this sandwich. Try a chilled White Zinfandel from California.

Africa

Travelista73: Bohemian Opulence in the High Atlas

November 22, 2011

Every once and a while I come across a hotel property that truly takes my breath away; a place that fuels my passion for travel and gives new breath to my hopes and dreams. Sir Richard Branson’s Moorish-style hideaway, Kasbah Tamadot, did just that!

Fragrant orange and jasmine filled gardens provide a magical backdrop for this striking walled retreat perched dramatically on a hilltop surrounded by the peaks of the High Atlas.

Kasbah Tamadot only reveals itself to the lucky guests passing through its carved and inlaid gates that open up to reveal the ultimate luxury in the heart of Morocco’s most spectacular mountains.

The extensive gardens are beautifully landscaped with rose, fruits and cactus plants. The property also features an indoor pool, courtyards and 5-star spa. There is also a stunning infinity pool, plentiful sundecks, a separate mini-kasbah for families, and some astonishing tented accommodations for that North African luxe safari vibe.

Whether you choose to stay in the heart of the retreat or follow the paths through the aromatic herb gardens to the ten luxury Berber Tented Suites you will delighted to discover traditional Moroccan furnishings and antiques as well as rare artefacts from all over the world adorning the walls.

Surrounded by this profusion of bohemian opulence one can’t help but ask if this was perhaps where the term ‘Heaven on Earth’ came into existence…

Hotel

Travelista 73: Fabulous Spas

November 20, 2011

In today’s busy and often stressful world it is more important than ever to enjoy some downtime. To escape somewhere, leaving the worries and cares of everyday life at home, be it for a week or weekend. And what better way to do this than with some serious spa indulgence on a luxury spa holiday.

Spas come in many shapes and forms - you may be looking for a destination spa to help you with a specific purpose or maybe you see a spa treatment as an important component of your overall vacation experience, whether that's relaxing on a paradise island or shopping and sightseeing in one of the world's major cities.

Whenever I plan a holiday, I always make sure to enjoy an afternoon spa day no matter where I go because a fabulous spa is always a welcome treat and a much needed one.

Here are a few extraordinary spas for you to consider for your next vacation - enjoy!

Tribe - Nairobi, Kenya

Four Seasons Hotel George V Paris

Mandarin Oriental - New York

Son Julia Country House Hotel - Mallorca, Spain

Banyon Tree - Bangkok, Thailand

Recipe of the Week

Recipe of the Week: Butternut Squash Soup

November 16, 2011

It’s that time of year when squash is fresh from my father’s garden and the cool fall days make soup the perfect dinner companion. Butternut Squash Soup is easy to make and a favourite among many.

If you want to get more courageous you can try adding collard greens, bell pepper, corn and carrot to a rustic butternut squash soup making it even healthier. Together these vegetables deliver vitamins A and C, as well as fiber and powerful antioxidants.

Either way, it’s delicious and nutritious!

Butternut Squash Soup With Sage and Parmesan Croutons

Ingredients for 6-8 Servings:

1 3-pound butternut squash, peeled, seeded, and cut into 1-inch cubes (5 to 6 cups)
3 tablespoons olive oil
3 teaspoons kosher salt
pinch of freshly ground black pepper
1 tablespoon butter
1 large yellow onion, diced (about 1 1/2 cups)
3 stalks of celery, chopped (about 1 1/2 cups)
1 tablespoon chopped gresh sage (about 6 large leaves)
6 cups chicken broth
1/2 cup freshly grated Parmesan
Sage and Parmesan Croutons

METHOD

1. Preheat oven to 400° F. In a large bowl, toss the squash with 2 tablespoons of the olive oil, 2 teaspoons of the salt, and the pepper. Place the squash on a rimmed baking sheet and roast in oven for 15 minutes. Turn the cubes over and continue roasting for 15 minutes or until they are caramelized; set aside.

2. In a Dutch oven or a large stockpot, heat the butter and the remaining oil over medium heat. Add the onion, celery, and sage and sauté, stirring occasionally, until the vegetables are translucent and tender, 10 minutes. Add the squash, broth, and the remaining salt and bring to a boil. Lower heat and simmer for 30 minutes or until the liquid is flavourful. Remove from heat.

3. Using a blender or a food processor, blend the soup in batches until smooth. Return to the pot and keep warm. Top with Sage and Parmesan Croutons and the grated Parmesan.

Pairing Suggestion: This soup pairs well with many wines, but my favourite would be a Pinot Gris, Pinot Noir or a lovely Chianti.

Recipe of the Week

Recipe of the Week: Gnocchi with Wild Mushrooms

November 07, 2011

This is the kind of meal that makes you fall in love! A delicious way to make this recipe is to use homemade gnocchi cooked in an intense mushroom stock, then serve the gnocchi with porcini butter (blended with garlic, herbs and Parmesan) and white-truffle shavings. The flavour is like a symphony in your mouth - enjoy!

Ingredients for 6 Servings:

· 2 tablespoons extra-virgin olive oil

· 2 tablespoons unsalted butter

· 2 pounds mixed wild mushrooms, stemmed if necessary and thickly sliced (10 cups)

· 2 shallots, minced

· 1/4 cup dry vermouth

· 3/4 cup chicken stock or low-sodium broth

· 1/2 cup heavy cream

· 1 teaspoon chopped thyme

· Salt and freshly ground pepper

· 2 pounds fresh or frozen prepared gnocchi

· 6 tablespoons freshly grated Parmesan cheese

· 1 teaspoon white truffle oil (optional)

METHOD

1. Preheat the broiler. In a large ovenproof skillet, heat the olive oil with the butter. Add the mushrooms and shallots and cook over high heat, stirring occasionally, until browned, 12 minutes. Add the vermouth and cook until evaporated. Add the stock, cream and thyme, season with salt and pepper; bring to a boil.

2. Meanwhile, in a large pot of boiling salted water, cook the gnocchi until they float to the surface, about 3 minutes. Drain well. Add the gnocchi to the mushrooms and simmer, stirring, for 1 minute. Stir in 1/4 cup of the Parmesan and sprinkle the remaining 2 tablespoons of Parmesan on top.

3. Broil the gnocchi 6 inches from the heat for 2 to 3 minutes, until golden and bubbling. Drizzle with truffle oil and serve.

Pairing Suggestion: Silky, cherry-inflected Valpolicella.