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Home Cooking with Habs Tweetup: Spring Training

Tuesday, March 29, 2011



by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- According to the calendar, last week marked the first full week of spring! And it's a good thing, too, because winter was just sooo cold and blustery and snowy and....oh wait, so was last week. Soooo I guess Mother Nature needs to get some warm weather "practise" in before we all get to start enjoying the season, huh?

Well in addition to thawing out, there's something else I really look forward to this time of year: spring vegetables. Early season choices are typically light and delicate (both in flavour and texture) - sort of like "newborns" of the vegetable world.

This week's recipe is a perfect combination of comfort food and elegance. It highlights two spring staples - asparagus and summer squash. Serve this dish with a simple salad and a glass of white wine, then sit back and wait for the flowers to start blooming!

CREAMY PASTA WITH ASPARAGUS AND PEAS
adapted from "Vegan Express" by Nava Atlas


12 oz farfalle or rotini pasta
2 tbsp extra virgin olive oil
2 or 3 cloves garlic, minced
10 oz slender asparagus
1 cup frozen peas
1 medium yellow summer squash, quartered and thinly sliced
1/3 cup oil-packed sun-dried tomatoes
1/4 cup minced fresh parsley
1/2 cup cream
2 tbsp lemon juice Salt and pepper, to taste


1. Cook pasta according to package directions until al dente, then drain.
2. While pasta is cooking, trim bottoms off of asparagus spears and discard. Cut the asparagus into bite-sized pieces.
3. Heat oil in a large non-stick pan. Add garlic and saute over low heat until golden brown. Be careful not to burn the garlic.
4. Add 1/4 cup water and the asparagus, peas and squash to the pan. Cover and cook for 5 minutes or until the veggies are tender-crisp.
5. Add the sun-dried tomatoes, parsley and cream. Cook, uncovered, over medium heat for about 5 minutes or until the liquid has reduced.
6. Combine the cooked pasta and the vegetable mixture in a large bowl, toss gently. Season with lemon juice, salt and pepper to taste.


Enjoy!

photo credit: tcweb.tarrantcounty.com

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Montreal: Autograph Signing Event This Weekend

Wednesday, March 23, 2011


Would you like a chance to meet Johnny Bower, Jacques Demers or Jean Béliveau? Check out the public signing event happening at the International Collectors Show this Saturday, March 26th and Sunday, March 27th.

Held at the Pierre-Charbonneau Center in Montreal, you can register to meet your favorite athlete and have an item of your choice autographed.

Visit the A. L. Collections website for more details and ticket information!

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Video: Making the perfect pizza for a Habs game

Want to prepare the perfect pizza pie for an upcoming Habs game? Watch as our friend Na'eem shows you all the tricks of the trade!



Be sure to visit Na'eem's website Le Méchant Mangeur, a Montreal guide to food and the Habs, where our very own "Home Cooking with Habs Tweetup" articles also appear!

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Being a Habs Fan in a Social Media Age

Monday, March 21, 2011


by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- Thanks to Habs Tweetup, I have met (in real life!) dozens of really fun Habs fans and made some really wonderful new friends in the process. And while I truly enjoy each and every event and look forward to meeting even MORE people, one of my other favourite aspects of Habs Tweetup is seeing others discover that same sense of "family" that comes along with getting together with fellow fans.

Robyn (@ladyhabs) attended her first Habs Tweetup in October 2010 in Montreal. She was, as they say, "hooked" after that and always seems to be enthusiastically looking forward to the next gathering.

We asked Robyn to tell us a little more about herself and her Habs loyalty...here's her story!



by Robyn Flynn, special to HabsTweetup.com (AllHabs.net)

MONTREAL, QUEBEC -- I am a Habs fan. I’ve supported my team through thick and thin for the greater part of my life. I’ve cried, I’ve cheered, but most of all, I’ve never given up. While being a die-hard fan is an enormous commitment, the most time consuming aspect is making sure I have a way to watch or listen to every single game, regardless of where I am or what I’m doing.

On any given game day, I can be found in one of several locations: at work, ignoring customers while I listen on the radio; at home in my living room screaming with my dad; or in a crowded bar cheering with my friends. Wherever I am, I always have my iPhone handy so I can partake in one of my favourite activities; tweeting.

When I first signed up for Twitter a few years ago, it was a self-indulgent way for me to stalk my favourite celebrities (namely Ashton Kutcher and Lady Gaga. Mock me if you must, but please don’t judge me). Eventually, just as I was starting to lose interest in Twitter, I noticed the hashtag #habs. I started following several Habs fans and media personalities, and Twitter suddenly was interesting again.

The Habs community on Twitter is extremely close, despite the fact that communication is restricted to 140 characters. So when I heard about the Habs Tweetup, I was very stoked.

I went to my first Habs Tweetup at O’Hara’s Pub in Montreal in November of 2010. The Habs lost to the Preds that night, but it was really cool to meet some of the people I had been following for several months. The combination of Habs fans, a Canadiens game, hockey trivia and beer is a recipe for a successful evening.


Eventually, the list of people I followed on Twitter grew to include mostly Habs fans, some of which I was beginning to consider good friends, despite never having met most of them. We often think of the internet as a place for shady online dating, and not for creating new friendships, but that was exactly what was happening. By the time the next Montreal Tweetup came around, I was even more excited than I was the first time around.

My second Habs Tweetup was at Macleans Pub in February 2011. The Habs won in a shutout against the Leafs. I was the proud winner of a Habs scarf and a pair of Habs mittens. It was my best friend’s birthday. I got to wear my awesome Habs Tweetup nametag. Best of all, I got to hang out with some of the people I talk to almost every day on Twitter. It was pretty rad, if I say so myself.




As my third Habs Tweetup approaches, I’m yet again excited. I’m someone who has always embraced social media and all it had to offer. Despite still maintaining a Facebook addiction, I find Twitter has taken over as my favourite social media platform.

I read somewhere that Facebook is to keep in touch with the people you didn’t like in high school, and Twitter is to keep in touch with the people you wish you went to high school with. I find this saying to be extremely appropriate. I’ve met some pretty awesome people thanks to Twitter and Habs Tweetups, and that is social media working at its finest.

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Would you like to join Robyn and other Habs fans at the next HabsTweetup? Click on the "RSVP for a Habs Tweetup" tab at the top of the page. The next event is being held in Montreal on March 26th, hope to see you there!

photo credits: @PabloJinko, @FlyersRule, @ladyhabs and http://eaglerockartguild-idaho.org/newsletters.html

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Home Cooking with Habs Tweetup: Brasilian Cuisine

Sunday, March 20, 2011


It's true, Habs fans are everywhere! They can be found in all corners of the globe and the All Habs Network gladly showcases the talents of its international writers.

This week's edition of "Home Cooking with Habs Tweetup" features fare from Brasil, home of many  proud Canadiens fans. Many thanks to our South AMerican correspondent for sharing a tasty portion of her culture. I know I can't wait to give this recipe a try - Enjoy!

SAO PAULO, BRASIL -- To taste Brazilian cuisine is to taste Brazilian history. The largest country in South America owns a cultural diversity that reflects directly on the cuisine. The tropical weather contributes to the infinite numbers of fruits and vegetables, most of them not found elsewhere on the planet.

The influence of colonization has created several Brazilian recipes such as Feijoada(Brazilian bean soup with various kinds of meat), Churrasco(Brazilian BBQ) and Acarajé(vegetable dumpling with shrimp).

To discover more about Brasil by exploring one of the most delicious recipes, I am pleased to introduce one of the most famous Brazilian snacks: coxinha.

The history of ‘Coxinha’ (as it was named by Princess Isabel) begins with a visit of the Portuguese royal family to a small town in the southern state of Rio de Janeiro.

The snack, before served only to royalty, has now become a common Brazilian food that is usually served at parties and during games as accompaniment to sauces. The recipe is pretty quick and practical and you can find it below.

COXINHA

Filling:
1 kg chicken breast cooked and shredded
2 medium onions chopped
2 cloves garlic, crushed
Salt to taste
Spice to give a color
oil or olive oil
Chopped red pepper to taste

1. In a pan with olive oil add the garlic, chopped red pepper and onion. Fry until golden brown. Add the shredded cooked chicken breast and saute for a few minutes. Add the salt and the spice. 2. Put the filling on a plate and let it cool down
Dough:1 liter of milk
1 liter of water
1 cup oil
1 spoon (soup) salt
2 cubes chicken bouillon
1 / 2 kg flour
cold water and bread crumbs for dredging
oil for frying

1. Put the milk, water, oil, and the chicken broth in a pan. Bring it to boil.
2. Gradually add the flour. Cook slightly and mix well with a wooden spoon until the dough is smooth and loosens from the bottom of the pan.
3. Put the dough on a plate and let it cool down for 5-10 minutes.
4. Take a tablespoon of dough and flatten it in your palm. Put a teaspoon of filling in the middle of the dough and roll it into a chicken drumstick shape.
Coating:2 egg whites
1 cup milk
A dash of salt and pepper
2 cups flour
2 kg of bread flour

1. Beat an egg in a bowl and add the milk, a dash of salt and pepper.
2. Put the breadcrumbs in another bowl.
3. Dip the drumsticks in the egg and then coat them in the bread flour.
To fry:1. Deep-fry the drumsticks in hot oil until golden brown all over.
2. Put the drumsticks on a paper towel.
3. Serve the drumsticks immediately.


photo credit: www.comeketo.com

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Home Cooking with Habs Tweetup: One Potato, Two Potato...

Sunday, March 13, 2011



by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- In case you've missed all of the shamrocks, leprechauns and assorted other common symbols of a certain holiday in mid-March...congratulations! It seems you can't escape the sea of green everywhere you look right now - including when you're shopping for NHL gear. Thanks Mr. Merchandiser, I'll save my hard-earned cash for some real apparel...what's next, purple Easter shirts with bunnies and painted eggs on them? I'll pass.

So in honour of St. Patrick's Day, we're taking an Irish approach to the Home Cooking column this week. But with the holiday falling on a weekday this year (and with a Habs game starting at 7:30 that night), who has time to slave over corned beef and cabbage after work? Well, we're also gonna celebrate Daylight Savings Time with a time saver of our own - something a little less traditional, but just as tasty.

Our meal includes a traditional Irish side dish called "colcannon", which is a hearty mixture of mashed potatoes and kale or cabbage. Paired with winter vegetables and broiled lamb chops, you'll have a delicious St. Patty's meal on the table in just under an hour.

Loin Lamb Chops with Braised Root Vegetables and Colcannon
adapted from "Rachael Ray 30-Minute Meals 2"

BRAISED ROOT VEGETABLES
2 tbsp butter
1 pound baby carrots
1 medium rutabaga, peeled and diced
1 medium onion, diced
2 cups chicken stock
Salt and pepper, to taste

LAMB CHOPS
8 loin lamb chops
Salt and pepper, to taste

COLCANNON
4 medium russet potatoes, peeled and cut into chunks
2 cups chicken stock
1 head kale, chopped (stems removed)
2 tbsp butter
3/4 cup whole milk
1/4 tsp ground nutmeg
1 tsp ground thyme
2 scallions, sliced
Flat-leaf parsley, chopped
Salt and pepper, to taste


1. Preheat a skillet on medium to medium-high heat and melt butter for vegetables. When hot, add carrots, rutabaga, and onion. Cook for 5 minutes, stirring often. Add chicken stock, reduce heat and simmer, covered, for 15 minutes.
2. Meanwhile, preheat broiler to high. Place oven rack on top shelf, 6 to 8 inches from heat.
3. Boil potatoes in a pot for 15 minutes in salted water. Drain, return potatoes to pot and mash.
4. Add salt and pepper to vegetables and transfer them to a serving bowl. Bring the broth back up to a simmer. Add kale and simmer, covered, for 10 to 12 minutes.
5. Broil lamb chops for 5 minutes on each side. Remove and season with salt and pepper. Set aside and allow to rest for 5 minutes.
6. In the meantime, melt butter for potatoes in a large skillet over medium heat. Add milk, nutmeg, thyme, and scallions. Stir ingredients together. Transfer kale out of simmering broth and into the milk. Add mashed potatoes and stir for 2 to 3 minutes until the mixture thickens and becomes creamy. (You could also sprinkle in a handful of crumbled cooked bacon too!) Add salt and pepper, to taste.


Happy St. Patrick's Day to all of our readers - enjoy!

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Video: The Perfect Pre-Habs Meal!

Tuesday, March 8, 2011

Watch as our friend Na'eem puts together his favourite meal for watching a Habs game!



Be sure to check out Na'eem's website Le Méchant Mangeur, a Montreal guide to food and the Habs, where our very own "Home Cooking with Habs Tweetup" articles will also appear!

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Home Cooking with Habs Tweetup: Let's Break Bread

Sunday, March 6, 2011

by Amy, HabsTweetup.com (AllHabs.net)

PHILADELPHIA, PA -- It's no secret that Habs fans have been eagerly awaiting this week's matchup against the Boston Bruins ever since the last time these two teams faced off.

This already bitter rivalry heated up even more in February when one of their regular season games heated up to playoff intensity and led to both teams playing some seriously physical hockey (including a goalie fight!) and accruing immense amounts of penalty minutes.

These kinds of encounters might leave a bad taste in your mouth about Boston - and that's where we come in. Don't worry, we're not suggesting you start sympathizing with the black & gold...we just want you to have something good to eat!

This week's recipe tastes great with butter and jam at breakfast or served with soup and a salad...and it's done on the stovetop!

BOSTON BROWN BREAD
adapted from "Better Homes and Gardens New Cook Book"

Prep time: 15 minutes
Cook time: 2 hours
Yield: 1 loaf

1/2 cup cornmeal
1/2 cup whole wheat flour
1/2 cup rye flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk (don't have buttermilk? see our last Home Cooking post)
1/3 cup light molasses
2 tablespoons brown sugar
1 tablespoon vegetable oil
1/4 cup raisins and/or chopped walnuts (optional)

1. Grease a 7 1/2 x 3 1/2 x 2-inch loaf pan; set aside.
2. In a mixing bowl, combine first five ingredients along with 1/4 teaspoon salt. Make a well in the center of the mixture.
3. In a separate bowl, combine buttermilk, molasses, brown sugar and oil.
4. Slowly pour the liquid into the dry ingredients, stirring until just moistened. Add raisins and/or walnuts, if desired. Pour mixture into prepared loaf pan, then grease a piece of aluminum foil and place it (greased side down) over the loaf pan. Crimp edges to seal.
5. Place a baking rack into a large pot, set loaf pan on rack. Pour hot water into pot around the loaf pan until the water comes about an inch up the side of the pan. Heat water to boiling then reduce and cover.
6. Simmer 2 to 2 1/2 hours or until a wooden toothpick inserted in center of bread comes out clean. You may occasionally need to add more boiling water to the pot as it evaporates.
7. Remove loaf pan from pot and place on cooling rack for 10 minutes. Remove bread; serve warm or allow to cool completely before slicing.

Enjoy!



Photo credit: www.faqs.com

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