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ONE MAN’S KITCHEN


OCTANE continued from page 17


VINCE PUCCI


octane number displayed on the pump is an average of the two methods.


Delicious Pheasant! Are you ready to try a wonderful pheasant


recipe? Pheasant is often overlooked today. But this game fowl has a unique flavour that’s perfect for the grill. The meat is delicious, and I believe it’s very


mild-tasting. It can be tough, though, so cooking on low slow heat is key. What you have to remember is that pheasant,


like most game, has a low fat content and can dry out quickly. Many pheasant recipes call for larding. Larding is a cooking process where you add fat (for example, bacon) to the meat to keep it moist and flavourful. If you would like to try pheasant but do not


hunt, pheasant is easily obtainable at most high- end supermarkets. You can buy it


wild or farm- raised, which is more common. The farm- raised variety has a little more fat to it and a milder flavour. Pheasant


is a plentiful, healthy bird, full of protein, and very cheap. People often think it’s hard to cook,


which is a shame, because if you follow a few simple rules, you should have no problem. These beautiful birds can make a tasty, cheap supper. Take the pheasant pieces and season with


56 BOUNDER MAGAZINE


salt and pepper. Add oil and butter to the pot and begin searing the pheasant.


Here’s a wonderful recipe for the hunter in the family. It’s easy to make and delicious.


PHEASANT IN CREAMY MUSHROOM SAUCE


2 pounds pheasant (cut into serving pieces) 1 tablespoon canola oil 2 tablespoon butter 2 cups sliced mushrooms (wild mushrooms are best)


1 cup diced leeks 1 teaspoon minced garlic 1 cup diced carrot 1/2 cup diced celery 1/2 cup Marsala cooking wine 1 cup 35% cream 1 cup of chicken stock 1 tablespoon fresh thyme salt and pepper to taste


When the pieces are golden brown on all


sides, remove from the pot and set aside. Add leeks, garlic, carrots, celery and thyme


to the pot and sauté until all flavours and aromas begin to bloom. Add Marsala wine and allow alcohol to burn off, approximately three minutes. Add cream and chicken stock, and mix


thoroughly. Put the pheasant pieces back into the pot with any juices that rendered out. Cover the pot, turn the temperature down to


just below medium and allow to simmer for 45- 60 minutes. Season to taste with salt and pepper. Serve with roasted potatoes or over fettuccine


noodles tossed with butter, salt, pepper and fresh parsley.


Vince Pucci is the owner of Cabotto’s Fine Italian Cuisine Restaurant in Stittsville.


www.bounder.ca www.bounder.ca


Octane Facts Knock occurs when cylinder pressures are high. It’s normal for an engine to ping a little at full throttle because cylinder pressures are very high at full throttle. High octane gasoline burns slower than low octane. The slow burn prevents engine knock when cylinder pressures are high. If your engine knocks or pings, it does not necessarily mean something is wrong with the gasoline. It could be a problem with the engine’s electronic control systems, ignition timing or exhaust gas recirculation On a high mileage engine, a carbon build up in the cylinders can increase pressures and cause knocks.


Octane Myths “High Octane Gasoline Improves Mileage”. In general, if your car is designed to run on 87 octane gasoline (regular), high octane gasoline will not improve mileage. “High Octane Gasoline gives quicker starting”. No, it doesn’t. “High Octane Gasoline increases power”. If your car is designed to run on 87 octane gasoline, you shouldn’t notice any more power on high octane.


Another topic related to gas is ethanol. Many gas stations state that some of their gas contains up to 10% ethanol. Some grades, such as 91 octane, contain no Ethanol. Gasoline without ethanol contains about three per cent more potential energy (BTUs) than gas containing ethanol, so if you are able to get 100 per cent gas, you will be slightly better off in terms of horse power. That’s it from here......I hope you enjoy that first


ride of summer. Hope to see you at one of the many Cruise Nights.


Visit Moncion’s Independent Grocer Store!


Your ONE STOP SHOP!


• Wide variety Grocery, Produce, Bakery and Deli


• Primacy Medical • Vineyards Estate Wines • Pharmacy • Goodlife for women • Joe Fresh • Entertainment platters • Custom gift baskets


F Goe’s avourites


• Stuffed Veal Chops (Proscuitto, Fontina Cheese)


• Stuffed Pork Chops (Asparagus, Sundried Tomatoes, Feta)


• Stuffed Chicken Breast (Proscuitto, Cheddar Cheese, Arugula)


• Stuffed Chicken Breasts (Garlic Butter, Goat Cheese, Spinach)


Ask Joe about his well-aged Beef for your next BBQ!


“Joe The Butcher” Over 35 years of experience!


671 River Rd., Ottawa Store Hours: Mon. to Sun. 8am. - 10pm.


613-822-4749 BOUNDER MAGAZINE 57


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