Don Genova's Blog

This week on Food For Thought, I profiled Alan Miceli.  Alan is a composer/guitarist/pastry chef on Salt Spring Island, BC.  His day job is at the Salt Spring Coffee Company Cafe in Ganges, but his other chief passion is music. Listen to the audio file. Alan grew up in Sault Ste. Marie, Ontario, where he learned how to play the guitar, and had moved to Toronto to continue his music studies.  A keen interest in meditation led him down a different path, however, and it was during his years working at a meditation retreat that he learned the food end of things, and a stint at Wanda’s Pie in the Sky in Toronto solidified his expertise at pie making!

It was when Alan moved to Salt Spring Island that music once again started to play a larger role in his life and he has now recorded two cd’s which you can find out more about on his website.  The first release is called The Spaces Between, and was released in 2002.  His latest effort is Errington Way, from 2004.

And if you’re interested in the Christine Lavin-compiled cd of food songs(and recipes), One Meat Ball, just click here and the link will take you right to amazon.ca.  Oh yeah, and here’s Alan’s recipe for the chocolate espresso tart that appears along with the song Mocha Java on the cd:

ALAN MICELI’S CHOCOLATE ESPRESSO TART

Ingredients:

CRUST

5 ounces finely chopped nuts (almonds, pecans, or hazelnuts)

1 1/2 cups flour

2 1/2 tbsp. sugar

1/2 cup butter, cubed

1 egg, lightly beaten

1/2 tsp. vanilla

FILLING:

2 cups cream

1/2 cup butter

20 ounces semisweet chocolate, chopped into small pieces

1 shot espresso, cooled

GARNISH:

2 ounces whilte chocolate, finely chopped

whipped cream, fresh fruit, mint (optional)

In a food processor, blend the nuts, flour and sugar until fine.  Add the butter, egg, and vanilla, and pulse until the mixture holds together.  Press into an oiled 10-inch tart pan.  Bake at 350F for about 20 minutes.  Cool.

In a saucepan, bring the cream and butter to a boil.  Pour over the semisweet chocolate, and let sit for 1 minute.  Stir gently until smooth.  Stir in the espresso.  Pour mixture into the crust.

In the microwave on low, melt the white chocolate, then drizzle it on top of the filling.  Using a toothpick, swirl the white chocolate to create a decorative effect.  Chill for about 2 hours or until set.

Cut into 20 slices.  Garnish with a dollop of whipped cream, a piece of fresh fruit, and a sprig of mint if desired.

This week on Food For Thought, I profiled Alan Miceli.  Alan is a composer/guitarist/pastry chef on Salt Spring Island, BC.  His day job is at the Salt Spring Coffee Company Cafe in Ganges, but his other chief passion is music. Listen to the audio file. Alan grew up in Sault Ste. Marie, Ontario, where he learned how to play the guitar, and had moved to Toronto to continue his music studies.  A keen interest in meditation led him down a different path, however, and it was during his years working at a meditation retreat that he learned the food end of things, and a stint at Wanda’s Pie in the Sky in Toronto solidified his expertise at pie making!  It was when Alan moved to Salt Spring Island that music once again started to play a larger role in his life and he has now recorded two cd’s which you can find out more about on his website.

This week on Food For Thought, Canadian cheesemakers are enlisting help to improve their products. Here’s the audio file if you want to listen to the show again.  Pictured here are Hilary Abbott, right, and Peter Dixon, a cheese consultant from Vermont.

Denis Huet is Hilary’s right-hand man when it comes to cheesemaking, and is also considered as an affineur, the person in charge of carefully aging the cheeses.  It’s an incredibly crucial part of the process, because as many things can go wrong during the aging process as during the cheese making process itself. Here Denis is measuring temperature of some whey that is going to be used in the making of ricotta cheese.

Here’s a photo of some of Denis’ babies.  One problem some of the cheesemakers in southern British Columbia have is simply that they can’t make enough to meet the demand.  But they want to make some well-aged cheeses because along with the better flavour that comes from aging, comes a better price as well.