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Food Quotes

How to Pair Cheese with Urbnspice Confitures

By Denise Pare-Watson

You can probably tell by my Urb’n’Spice Confitures and Compotes that I adore cheeses of every kind, which is why the confitures were created in the first place. They pair so well with cheese plates, charcuterie platters and of course your favourite wine.  This post will detail How to Pair Cheese with Urbnspice Confitures.

“Age is something that doesn’t matter, unless you are a cheese.”

Luis Buñuel (1900-1983)

Urb'n'Spice Golden Plum Pate | urbnspice.com

I also have fun with quotes:  food quotes, positivity quotes, wine quotes, cheese quotes, etc..  I needed a landing page for pairing my confitures with wine, cheese and charcuterie that is what this page is for.  I also have a smattering of quotes throughout.  If you find a good quote, drop me a note and I will include it.

Roasted Peach Confiture with Rosemary and Brandy | urbnspice.com


“Cheese has always been a food that both sophisticated and simple humans love.”

M.F.K. Fisher, 1942

How to Pair Cheese with Urbnspice Confitures

For your information, here is how I pair Urb’n’Spice Confitures and Chutneys:

Great with cheese & charcuterie – and wine!

ROASTED PEACH CONFITURE

This is a tribute to Okanagan peaches. I hope you like it! With a whisper of fresh rosemary and a hint of Brandy, my suggestion is pairing this unique confiture with Brie or other mild cheese on a nutcracker or on toasted brioche.  

TAWNY PORT and aged balsamic Jelly

This wonderfully flavoured jelly is a pleasure to serve your guests. Use this delicious jelly with any roast meat, or poultry, cheese & charcuterie platters. It is also lovely with pate.

CARAMELIZED ONION & ROASTED GARLIC CONFITURE

You must try this! This is my most popular savoury confiture and my favourite with Smoked Gouda. It is also great with lamb sausages, wild game meats, duck, hamburgers, paté, or a warmed brie flatbread, and, of course, with cheese and charcuterie platters.

CONFETTI PEPPER JELLY

Try this pretty jelly with cream cheese and crackers or melt it onto grilled meat or alongside charcuterie. I love this jelly.   It is actually more like a paste because of the tangy base of apricots that keep the colourful medley of peppers suspended beautifully in the jar.

APRICOT RIESLING CONFITURE

Apricots and Okanagan Riesling are a match made in heaven! It is a perfect balance of flavours and pairs well with Brie, Chevre, or even Parmigiano Reggiano. Try this confiture with crackers, or on toast, or use as a glaze on ham or pork, on pastries hot from the oven.

RED WINE, PORT & POMEGRANATE JELLY

Try this lovely ruby jelly with your next cheese platter and get ready for compliments! Try it particularly with goat cheese, a little drizzle of honey and some fresh rosemary on sliced fresh baguette or crackers. It is equally delicious accompanying duck breast or ham.

MONTMORENCY CHERRY & CRANBERRY COMPOTE

Try this rich, intense compote with soft cheeses like cream cheese or Brie. It is lovely as a topping for Baked Brie. Don’t forget to try it with duck breast, any poultry main dish or in a chicken sandwich.

URB’N’SPICE BROWN PICKLE

My signature savoury chutney – try it with Old Cheddar Cheese or Red Leicester and garlic crostini or crackers. Try it with a grilled cheese sandwich! So good!  

SUN-DRIED TOMATO & BASIL SPREAD 

Serve this gorgeous spread on garlic crostini that have been cayenne kissed. Top that with a few goat cheese crumbles – heaven! Also try it with eggs, on sandwiches, on top of grilled steak or with charcuterie. Endless possibilities!  

BUMBLEBERRY CONFITURE

This is an irresistible blend of blueberries, raspberries, strawberries and blackberries together with spring rhubarb. Delicious!

ROASTED STRAWBERRY CONFITURE WITH FINE ITALIAN BALSAMIC

This is my signature confiture! To create this confiture, I used the traditional French technique of roasting to enhance flavours. Try it with ice cream, or buttery toasted brioche. It is lovely with Brie or cream cheese – really, whatever you like! Save it for someone special. It will be indispensable in your pantry!

STRAWBERRY CONFITURE WITH TAHITIAN VANILLA BEAN

This is not your everyday strawberry jam. In our home, it is called “Special.” Try it with ice cream, on toasted brioche, with Brie, or…..(you’ll see!)

ROASTED BLUEBERRY & MAPLE CONFITURE

I call this my Canadian Confiture – made with two of Canada’s top iconic ingredients, it is rich and intense in flavour. Try this preserve with scones, biscuits, toast, or accompanied with cream cheese, or in a vinaigrette for Boston green salad, or on top of ice cream for a special dessert, etc.

RASPBERRY CONFITURE WITH VANILLA BEAN & RASPBERRY BALSAM

This one was a favourite of mine and many – with Tahitian Vanilla Bean and Raspberry Balsam added to make it extra special. It is delightful on your morning toast, or with cream cheese and crackers. Try it for filling pastries or even swirled through yogurt. Yummy!

CRANBERRY, PINEAPPLE & PEAR COMPOTE

also known as “HOLIDAY TREATS PRESERVE”

Not your ordinary cranberry sauce, this has been a must-have preserve in our family for decades and it is enjoyed year around. This incredible blend of fruit together with a very special cranberry molasses is amazing with any poultry or pork (and don’t forget turkey dinners!). It is amazing in a chicken Panini, too.

URB’N’SPICE MULLING SPICES

The holiday season would not be complete without this little package of mulling spices. It has a raffia tie to slip over the neck of your favourite bottle of wine. A perfect gift combination is mulling spices with HOLIDAY TREATS PRESERVE (above) 

Urb’n’Spice Products are lovingly made in Kelowna in small batches using artisanal methods with local seasonal ingredients as much as possible. My products are GLUTEN FREE and NUT FREE. This list may change without notice depending on seasonality and availability of ingredients. This sometimes means waiting eagerly for the next growing season. Shipping is available within Canada only at this time.

Urb’n’Spice products make great hostess gifts!

Urbnspice Mulling Spices and Confitures | urbnspice.com

“Splendid cheeses they were, ripe and mellow,

and with a two hundred horse-power scent about them that might have been warranted to carry three miles,

and knock a man over at two hundred yards.”

Jerome K. Jerome, 1889

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Filed Under: Appetizers and Small Plates, Foodie Quotes, Urb'n'Spice Confitures, Chutneys, Compotes, Jellies, UrbnSpice Chef Muse Tagged With: Charcuterie, Charcuterie accompaniments, Cheese, Cheese accompaniments, Chef's Muse, Food Quotes, Foodie Quotes, Quotes, UrbnSpice Confitures, Wine Pairings

On Cutting Vegetables

By Denise Pare-Watson

On Cutting Vegetables

“Vegetables sure are hard to cut – they are so problematic!  So unwieldy, so roly-poly, so wobbly!”

“This class is going to be so great!”

(Snippets of conversation overheard during an Urb’n’Spice  Knife Skills & Cookery Class)

Butternut Squash - cutting skills | urbnspice.com

Cutting Skills – Butternut Squash
Cutting Skills - Rutabaga | urbnspice.com

*****

“I hope this book will inspire the kitchen con-artist in you,

increase fruit and veggie consumption in your family,

and motivate you to become an Accidental Cook. Pass it on!”

― Merrin McGregor, Vegetables Accidentally

*****

“I don’t think I’ll ever grow old and say,

“What was I thinking eating all those fruits and vegetables?”

― Nancy S. Mure, Eat! Empower.

*****

Further Reading of Interest from Urb’n’Spice:

The Confident Kitchen Series – How to tackle a butternut squash

Rooting for Rutabaga – An Understated Vegetable

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Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Foodie Quotes, The Confident Kitchen Series Tagged With: Cutting Skills, Food Quotes, Sides, The Confident Kitchen Series, Vegetables

Chocolate quotes

By Denise Pare-Watson

Chocolate Quotes

Everyone knows that the UrbnSpice Chef loves chocolate –

so, this post is dedicated entirely to just chocolate quotes.

I will revisit this page from time to time and add a few more chocolate quotes.

It is surprising how many quotes pertain to chocolate – one of my favourite subjects.

Let’s have some fun with this!

To start here is one of my own quotes:

 *****

“Never, ever refuse homemade Brownies”

UrbnSpice

Quadruple Chocolate Brownie - Gluten Free | urbnspice.com

 *****

“What is life without chocolate”

 *****

“When it comes to chocolate, resistance is futile.”

Regina Brett, 90 years old

 *****

Double Chocolate Raspberry Cheesecake | urbnspice.com

Double Chocolate Raspberry Cheesecake | urbnspice.com

“All you need is love. But a little chocolate now and then doesn’t hurt.”

Charles M. Schulz

 *****

“I’ve always got a sweet tooth. I have chocolate hidden in places that nobody knows about.”

Tony McCoy

 *****

“Every meal should end with something sweet.

Maybe it’s jelly on toast at breakfast or a small piece of chocolate at dinner

– but it always helps my brain bring a close to the meal.”

Robert Irvine

 *****

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.”

Audrey Hepburn

 *****

“After about 20 years of marriage, I’m finally starting to scratch the surface of what women want.

And I think the answer lies somewhere between conversation and chocolate.”

Mel Gibson

 *****

White Chocolate Mini Cheesecakes | urbnspice.com

 *****

Chocolate Intelligence

“Your hand and your mouth agreed

many years ago that,

as far as chocolate is concerned,

there is no need to involve your brain.”

Dave Barry

Dave Barry is a humour columnist. 

He also loves chocolate! 

 *****

Chocolate Quotes: Chocolate Truffles | urbnspice.com

 *****

“Did you hear that Chocoholics Anonymous has been disbanded?

No one wanted to quit!”

Anonymous Chocoholic

*****

Chocolate and First Dates

“Why is Chocolate like a first date?

The quality of the end result has everything to do with the product going in!”

Anonymous Chocoholic

*****

“The bank of friendship cannot exist for long without deposits of chocolate.”

Anonymous

*****

“I have this theory that chocolate slows down the aging process….

It may not be true, but do I dare take the chance?”

— Author Unknown

*****

“We are indeed much more than what we eat,

but what we eat can nevertheless help us to be much more than what we are.”

—-Adelle Davis

Author and nutritionist

******

Vince Lombardi said,

“Winning isn’t everything – it is the ONLY thing.”

Chocoholics say,

“Chocolate isn’t everything – it IS the only thing.”

******

******

Chocoholics and Stock Investors

“Why are Chocoholics like Stock Investors?

They keep coming back for more!”

Anonymous Chocoholic

******

******

Other Urb’n’Spice Posts that you might enjoy:

Chocolate Truffles

Rainy Days and Sunshine (And Chocolate Covered Strawberries)

More about UrbnSpice and Chocolate:

Urbnspice Chocolate Desserts Cookbook Series

 

Chocolate Desserts Cookbook Series | urbnspice.cocm

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Filed Under: Chocolate, Chocolate, Chocolate, Chocolate!, Foodie Quotes Tagged With: Chocolate, Chocolate Quotes, Food Quotes

Braising Brazenness

By Denise Pare-Watson

Ask any chef what their favourite cooking method is and they are bound to say braising.  It is a method I use often in the UrbnSpice kitchen.  In this post, I explain what braising is all about, together with ideas and a recipe for a Classic Braised Beef Stew.  This article is all about Braising Brazenness.

“Braising is one of the most amazingly delicious and yet simple methods of cooking an otherwise tough cut of meat.”

Braising Brazenness: Classic Braised Beef Stew | urbnspice.com

Classic Braised Beef Stew

Braising is definitely one of my favourite methods of cooking.  It uses a combination cooking technique in that the meat (example:  beef cubes) is first seared to brown, and then cooked in a liquid slowly for a long period of time at a lower temperature.  Beef stew, Osso Buco,  pot roasts, chicken thighs, pork belly, beef ribs, lamb shanks and pulled pork are just a few examples of braising.

Try cooking a tough piece of meat using the braising method and I can guarantee that you will find it becomes one of your favourite methods of cooking as well.

But don’t stop there – did you know that you can also use this method for vegetables?  I make a classic vegetable dish called Vichy Carrots, and Honey Glazed Rutabaga which you can see in the photos below.  They use the same concept – braising.  Once the vegetables are cooked, the cooking liquid is reduced to a syrupy glaze.

Vichy Carrots | urbnspice.com

 

Braising Brazenness: Braised Honey Glazed Rutabaga | urbnspice.comBraised Honey Glazed Rutabaga

Classic Braised Beef Stew

Classic Braised Beef Stew with Root Vegetables | urbnspice.com

Classic Braised Beef Stew with Root Vegetables | urbnspice.com

CHEF TALK:  I love a classic beef stew. My absolute favourite recipe is adapted from The Canadian Living Cookbook, which is no longer in publication.  My copy has been well used by myself and my two daughters.  I was able to find two more copies of the same book for them from collectors – they were thrilled as it was a cookbook that they used frequently with me in the kitchen. It is called Old Fashioned Beef Stew with Winter Vegetables. Winter vegetables are a perfect accompaniment. I like to cook the vegetables separately and then add it to the finished stew as a garnish.

Canadian Living Cookbook - A well loved family favourite | urbnspice.com

Classic Braised Beef Stew

 

CLASSIC BRAISED BEEF STEW

INGREDIENTS
Imperial Metric
For the Stew:
2 ½ lbs 1.125 kg Lean boneless chuck stewing beef
1 Tablespoon 15 ml Olive Oil
3 Tablespoons 45 ml Butter
¾ cup 175 ml Onion, finely chopped
2 2 Cloves garlic, minced
¼ cup 50 ml All Purpose flour or Gluten Free Flour Blend
1 teaspoon 5 ml salt
½ teaspoon 2.5 ml black pepper
1 1 Bay leaf
1 teaspoon 5 ml Dried Thyme
1 teaspoon 5 ml Marjoram
1 cup 250 ml Red Wine
3 cups 750 ml Beef stock
For the Winter Vegetables:
2 2 Large Potatoes, cut into 1-inch dice (Waxy potatoes such as Red or New potatoes that hold their shape well after cooking)
8 – 10 8 – 10 Pearl Onions, peeled and left whole
4 4 Large Carrots, cut into 1/2 inch dice
3 3 Small white turnip, cut into wedges & trimmed
2 2 Medium parsnips, cut into 1/2 inch dice
2 2 Stalks Celery, sliced into 1-inch slices
For Garnish:
¼ cup 62.5 ml Parsley, chopped fine

METHOD:

For the Stew:

  1. Cut the Chuck beef into 1-inch cubes. Pat the pieces dry with a paper towel.
  2. Season the beef with salt and pepper.
  3. In a heavy saucepan, heat the oil and half of the butter.
  4. Brown the cubes of beef in a single layer, ensuring that the beef is browned well. CHEF TIP: This part of the braising process is very important, so take the time the beef requires to caramelize nicely.
  5. When all of the meat is browned, set it aside. Melt more butter in the saucepan and sauté the onion until tender and golden. Add the minced garlic.
  6. Stir in the flour and continue cooking over medium heat until the flour is cooked out – about 3 minutes.
  7. Deglaze the pan with the red wine. Use a spatula or wooden spoon to scrape up all the browned bits on the bottom of the pan.
  8. Return the meat to the pan and add the beef stock, bay leaf and herbs.
  9. Simmer, either on top of the stove or in the oven until the beef is tender (about one and one-half hours.
  10. Once the beef is tender, remove the bay leaf and the beef cubes and keep the meat warm.   The remaining braising liquid can be reduced if necessary.
  11. Combine the meat with the braising liquid, and distribute the cooked vegetables around and on top of the stew. Garnish with parsley and serve.

For the Vegetables:

  1. Peel the vegetables and prepare as indicated above.
  2. Steam the vegetables until tender.   Steam the smaller dice vegetables separately. Distribute them around the stew and stir through, if desired.

CHEF TIP: The photograph shown was for a catering event. For added flavour and presentation, I tossed the steamed potatoes in paprika and lightly sautéed them just for colour.   The turned turnip was kept very plain for presentation – it is a beautiful brilliant white vegetable when steamed. Tossed in a bit of melted butter is all that is required for these beautiful vegetables.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Reductions
    __________

Other Urb’n’Spice Recipes you might Enjoy!

Pulled Chicken

Vichy Carrots

Honey Glazed Rutabaga

Tweaking – A Study in Flavour Amendment

Roasted Strawberry Salsa on Grilled Chicken Breast

Braising is a technique that produces a sauce or glaze that is so rich and flavourful – it is hard to beat.  I hope you are able to try Braising as a cooking technique in your kitchen with these ideas and recipes.

Happy Braising, Everyone!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Pare-Watson

The Urb’n’Spice Chef

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

 

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

 

Canadian Living – The only magazine I subscribe to since its inception.  I trust the recipes from Canadian Living – they are triple-tested in their test kitchens.

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Filed Under: Cooking Techniques, Foodie Quotes, My Current Foodie Fondness Tagged With: Braising, Cooking Techniques, Food Quotes, Main Dishes, Slow Cooking, Stews

Food and love related quotes

By Denise Pare-Watson

Food and Love Related Quotes

“Cookbooks are like chocolates – a variety is nice! “

The Urbnspice Chef

Urb'n'Spice Chocolate Cookbook Series | urbnspice.com

Urb’n’Spice’s Chocolate Cookbook Series

Food and love related quotes

This is an ongoing theme in our household, with infinite possibilities.  Food and love related quotes are a fun part of the creativity happening in the UrbnSpice kitchen.  It all started with a pickle……

“You’re the dressing in my salad….”

The Class Cobb Salad Ingredients | urbnspice.com

Summer Salads: The Class Cobb Salad

The Class Cobb Salad Ingredients

See:  Classic Cobb Salad

*****

“You’re the pickle in my sandwich…”

Food and Love Related Quotes | urbnspice.com

The Almost Famous Wats-on Sandwich

See this post for the Famous Wats-On Chicken Sandwich

“You’re the chip in my cookie…..”

Chocolate Pecan Cookies | urbnspice.com

Chocolate Pecan Cookies and Gluten Free Chocolate Pecan Cookies from the cookbook series

See this post for my sister’s amazing Old Fashioned Coconut Oatmeal Cookies

‘……you’re the “whole” in my donut….’

“You’re the shrimp in my gumbo….”

“You’re the ………………..”

What can you come up with?  🙂

Quadruple Chocolate Brownies | urbnspice.com

From the Cookbook Series: Gluten and Gluten-Free Quadruple Chocolate Brownies

“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating”

Luciano Pavarotti

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.comDenise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

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Filed Under: Foodie Quotes Tagged With: Culinary Quotes, Food Quotes, Foodie Quotes

Food Quote by Mark Twain

By Denise Pare-Watson

Food Quotes by Mark Twain:

“Part of the secret of success in life is to eat what you like and let the food fight it out inside.”

*****

“There are people who strictly deprive themselves of each and every eatable, drinkable, and smokable which has in any way acquired a shady reputation.

They pay this price for health.

And health is all they get for it.

How strange it is.

It is like paying out your whole fortune for a cow that has gone dry.”

*****

“A human being has a natural desire to have more of a good thing than he needs.”

*****

“The only way to keep your health is to eat what you don’t want, drink what you don’t like, and do what you’d rather not.”

*****

“If it’s your job to eat a frog, it’s best to do it first thing in the morning. And If it’s your job to eat two frogs, it’s best to eat the biggest one first.”

*****

“The secret to getting ahead is getting started.”

Mark Twain Food Quotes

You can find me on social media (see links below) – just be sure to tag @urbnspice and #urbnspice so I am sure to see it. Enjoy! 

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The Urb’n’Spice Chef

Follow me on Social Media

Blog | Twitter | Facebook | Pinterest | Instagram

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Filed Under: Foodie Quotes Tagged With: Culinary Quotes, Food Quotes, Foodie Quotes, Mark Twain, Quotes

Food Quotes from Jamie Oliver

By Denise Pare-Watson

Food Quotes from Jamie Oliver:  What I’ve enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn – I love it!

Jamie Oliver

Give your kids a bloody knife and fork and let me put some fresh food in front of them they can eat.
If you only design menus that are essentially junk or fast food, the whole infrastructure supports junk.
I’m probably a bit romantic about it, but I think we humans miss having contact with fire. We need it.
The public health of five million children should not be left to luck or chance.
Heads know that failing to invest in good, nutritious food is a false economy and parents won’t tolerate reconstituted turkey being put back on the menu.
I want Americans to enjoy food. I want them to celebrate food. I want them to, on occasions, to have big cakes and great things. And I want them to indulge.
 
 “If you can eat with mates or friends or family, I mean, it’s such a brilliant thing, isn’t it? If you feel really rubbish and you have a nice bit of food it makes you feel good, you know?”
“Preheat the oven to full whack.”  
The whole idea is to earn the flavor. No one gives it to you.

Homicide is 0.8% of deaths. Diet-related disease is over 60%. But no one talks about it.

 

Pick a destination, go there, be open-minded and talk to the locals. Eat the things they eat and go where they go. You don’t need to be fluent, just as long as you’ve got a smile on your face- people will be jumping over themselves to show you the stuff they’re proud of.

 

Food is one of life’s greatest joys yet we’ve reached this really sad point where we’re turning food into the enemy, and something to be afraid of

 

Every child should be taught to cook in school, not just talk about nutrition all day. Good food can be made in 15 minutes. This could be the first generation where the kids teach the parents.

I wish for everyone to help create a strong, sustainable movement to educate every child about food, inspire families to cook again and empower people everywhere to fight obesity. 
 
As soon as I was old enough to peer over the worktops, I remember being fascinated by what went on in the kitchen. It just seemed such a cool place, everyone working together to make this lovely stuff and having a laugh doing it.
Edible Play Dough | urbnspice.com

Edible Play Dough 

What I’ve enjoyed most, though, is meeting people who have a real interest in food and sharing ideas with them. Good food is a global thing and I find that there is always something new and amazing to learn – I love it!
All I ever wanted to do was to make food accessible to everyone; to show that you can make mistakes – I do all the time – but it doesn’t matter. 
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Filed Under: Foodie Quotes Tagged With: Culinary Quotes, Food Quotes, Foodie Quotes, Jamie Oliver

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Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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