tag:blogger.com,1999:blog-3529152501612603342024-03-17T23:03:42.246-04:00If Music be the Food of Love, Play OnPonderings on anything from food to arts to life's reflections. From the neighbourhood of McKellar Park, Ottawa and beyond.One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.comBlogger427125tag:blogger.com,1999:blog-352915250161260334.post-39834823648071583532019-06-20T16:37:00.000-04:002019-06-20T16:37:49.569-04:00Chicken Satay Skewers and Peanut Sauce<div class="separator" style="clear: both; text-align: center;">
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It's not uncommon to find a dish that becomes the go to for the season. Particularly in summer. At the beginning of the season we are brimming with new food ideas and the playing commences. The idea blossoms. A new recipe is tried. Then it's finessed and put on the repeat cycle. Why waste good knowledge and recipe development?<br />
<br />
Here at home we tend to be chicken, fish and veggy people. Partly age, I think. It's just that much easier to digest. And if it's chicken, the boneless skinless thigh wins the day. More flavour, more tender, more juicy than the classic breast.<br />
<br />
I wish I could even remember what started me down the road of chicken satay and peanut sauce last month. Somewhere along the way I tripped onto Mark Bittman's recipe in the New York Times. Then I read the comments. All of those comments. Everyone had input on how to make it that much better. I quickly mined the worthy ideas, checked other recipes and then came up with this.<br />
<br />
To everyone that has an opinion to improve Mark Bittman, I thank you. Hopefully his ego does too!<br />
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Expect to see this regularly in my summer rotation. Probably with a few more touches and tweaks.<br />
<br />
How about you? Any suggestions on how to make it even that much better? I'm all ears.<br />
<b><br /></b>
<b><br /></b>
<b>Chicken Satay Skewers and Peanut Sauce</b><br />
Yield: 8 skewers<br />
<br />
<b>Ingredients</b><br />
1/2 cup peanut butter, preferably chunky, also natural if you have it<br />
1 tablespoon curry paste, red Thai<br />
1 tablespoon chili paste, like sriracha or sambal<br />
1 teaspoon salt<br />
3/4 cup coconut cream, approximately<br />
2 tablespoons kecap manis (a sweet soy sauce)<br />
3 tablespoons lime juice, or more if needed<br />
lime zest, from one lime<br />
2 pounds boneless skinless chicken thighs, cut into large chunks<br />
2 teaspoons fish sauce, also known as nam pla<br />
2 teaspoons brown sugar<br />
4 cloves garlic, minced<br />
1 tablespoon minced ginger<br />
fresh cilantro leaves, roughly chopped<br />
salted peanuts, optional - rough chopped<br />
Lime wedges<br />
<br />
<b>Method</b><br />
Put peanut butter in a small bowl; add curry paste, sriracha, salt and enough coconut milk to achieve a creamy but quite thick consistency. Stir in kecap manis, lime juice, lime zest, nam pla, brown sugar, garlic and ginger. Taste and adjust accordingly for seasoning and heat. Set aside 3/4 plus cups for sauce. Marinate chicken in the remaining mixture overnight.<br />
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Set oven rack to the third level from the top. Preheat the broiler to 500F.<br />
<br />
Line two baking sheets with foil, shiny side down. Skewer chicken chunks on 8 skewers. Place 4 skewers on each baking sheet. Place under the broiler for 5 minutes, Turn over and broiler for another 5 minutes. Then turn over and broil for a remaining 5 minutes until nicely browned and cooked through.<br />
<br />
Serve hot, on a bed of coconut rice. Squeeze a bit of lime juice on the chicken. Drizzle with sauce. Garnish with cilantro and chopped peanuts if using.<br />
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<b>TIPS:</b><br />
If using wooden skewers, soak them first.<br />
<br />
Notice how I have no oil in the marinade. It doesn't need it since the peanut butter is loaded with it.<br />
<br />
This works well on the barbecue, of course. It would be helpful to grease the grill first, though. Watch the heat! Barbecues can be ruthless on skewers where meat is sauced and has some sweetness. You do not want char on the outside and raw on the inside. But once you've tried the broiling method, you might not bother with messing up your grill.<br />
<br />
Jasmine rice is a good match. Adding coconut cream to the water will take it from bland to bold.<br />
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Do not skimp out on cilantro. It will bring it all together.<br />
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Asian cucumber salad can be a good match as a side. The vinegar will balance the sweet of the marinade and sauce.<br />
<br />
A great party meat for a crowd since it can be mostly prepared ahead, including skewering. The cooking time really is minimal.<br />
<br />
For Asian ingredients here in Ottawa, I like to shop at Manphong Supermarket on Somerset Street. Also, their cilantro is particularly fresh and clean.<br />
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Play with the taste and find your own palate. Recipes are a suggestion, not the law! Enjoy.<br />
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<br />One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com3tag:blogger.com,1999:blog-352915250161260334.post-27032441084396650732017-09-21T00:13:00.002-04:002017-09-21T09:15:35.040-04:00Meringue Nests<div class="separator" style="clear: both; text-align: center;">
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<br />
The meringue nest is the base for many timeless desserts. You're only limited only by your imagination. Fillings could be whipped cream and berries, lemon curd and fruits, ice cream and compote, or mousse and chocolate shavings, or ....<br />
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Maybe crumble them up to make Eton Mess!<br />
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<br />
<b>MERINGUE NESTS</b><br />
Yield: 8 nests<br />
<br />
<b>Ingredients</b><br />
4 egg whites<br />
1/8 teaspoon cream of tarter<br />
3/4 teaspoon lemon juice<br />
200 grams super fine sugar<br />
<br />
<b>Method</b><br />
Cover two baking sheets with parchment paper. Make four 2 1/2" circles on each sheet. Turn the parchment paper over, penned side down. The penned circles will show through as a guide when forming the nests.<br />
<br />
Heat the oven to 190F. <br />
<br />
In a clean bowl and using an electric mixer, whip egg whites, cream of tarter and lemon juice together until the whites double in volume. When the whisk is drawn through the whites it should hold a peak.<br />
<br />
Still whipping, add the fine sugar one tablespoon at a time. Make sure it is fully incorporated before adding the next spoonful. When all the sugar has been added, the whites will be stiff and glossy.<br />
<br />
Put the whipped egg whites into a 18" piping bag with a 825 open star piping tip.<br />
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Pipe starting in the centre of the circle and continuing in a spiral until your penciled circle is almost filled in. Then pipe a ring or two around the edge of the base to form the nest. If you still have meringue leftover after making the nests, pipe 'kisses' on the open spaces on the pan.<br />
<br />
Let the nest sit for about 30 minutes before putting them in the oven. It helps to preserve the cup shape without the sides tipping over during baking.<br />
<br />
Bake for 2 hours. Turn off and leave in the oven for at least another 2 hours. The nests and kisses should be completely dry and crisp. Cool completely before removing them from the parchment.<br />
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The meringues store well in the freezer in an air-tight container.<br />
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<b>TIPS: </b><br />
<br />
<i>Do not make meringues on a humid day. The moisture in the air will affect the meringues from aerating properly and also drying properly. The end result will be chewy.</i><br />
<i><br /></i>
<i>Make sure your bowl and whisk is completely clean of debris and moisture. Otherwise, your whites may not aerate well. Or at all.</i><br />
<i><br /></i>
<i>Use room temperature egg whites. Cold egg whites will not ensure the maximum volume.</i><br />
<i><br /></i>
<i>It is important to not add the sugar too early. The whites need some structure first in order to successfully incorporate the sugar.</i><br />
<i><br /></i>
<i>Do not add too much sugar at once. Just a tablespoon at a time. Also, make sure it has been completely whipped in before adding more. Overwhelming the whites with sugar put them at risk of deflating.</i><br />
<i><br /></i>
<i>If using a hand mixer, do not use the top speed. The process will go too quickly. You need to take time to add the sugar and have it 'melt' into the egg whites before the whites are fully whipped. Not too slow either! If the sugar is not incorporated properly, you will get sugar beads forming on your nests as they bake.</i>One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com3tag:blogger.com,1999:blog-352915250161260334.post-62994837758761611182015-09-11T12:24:00.000-04:002016-01-12T16:43:02.992-05:00Where were you on 9/11?<div class="separator" style="clear: both; text-align: center;">
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">14 years ago today as my mom and I were pulling into Låsby, Denmark we heard the horror of what was unfolding in New York City at the Twin Towers.</span><br />
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">I went frantically in search of English television. The wonderful people at Hotel Låsby Kro set us up in one of their meeting rooms and got the TV working. We were on our way to Copenhagen and this event altered the tone for the rest of our trip. </span><br />
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">When</span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;"> air space finally reopened around the world a week later, we headed home. It was a constricting feeling to know that the only way back to Canada was by flight. </span><br />
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">My moment of levity came when security confiscated my mother's toe clippers at the Copenhagen airport. Yep, even this sweet old lady from Canada was not above suspicion. Her weapon was seized. </span><br />
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: helvetica, arial, sans-serif; font-size: 13px; line-height: 18px;">Any person conscious on September 11, 2001 will forever be able to answer "Where were you on 9/11?" Sadly, our world changed in that moment. I wish for the good old days.</span>One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com1tag:blogger.com,1999:blog-352915250161260334.post-15332102492327823922015-06-27T22:34:00.000-04:002015-07-14T16:37:40.932-04:00Creamy Zippy Strawberry Ice Cream<div class="separator" style="clear: both; text-align: center;">
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<br />
Alison on Instagram (who says she isn't sweating the small stuff) also says she wants to make strawberry ice cream. Her neighbourly voice from my Instagram feed was a forceful reminder of why I started to blog in the first place. To share my love for food, ideas about food and successful recipes.<br />
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Along the way I played with prose and photography but at the end of the day, none of it affects how good food can taste if you have helpful instructions and a solid recipe.<br />
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So Alison, here you go and I hope your day in the berry patch is full of red.<br />
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I started with a recipe by Gina Marie Miraglia Eriquez from Gourmet Magazine June 2001 and made the modifications that suit my tastes. I was attracted to this recipe because it used whole eggs instead of a high number of egg yolks as I have seen in other recipes and have used before. It was time to give this idea a try.<br />
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The berries I used were purchased from Shouldice Farm 3 days before and were still in good shape. I had washed, cleaned and cut them right away. They were stored in the fridge in a glass bowl (without sugar) covered in plastic wrap which meant they kept well. Because I bought 4 litres of berries, I knew I wanted to do more than eat them for breakfast, lunch and dinner. I'm glad I tried ice cream.<br />
<br />
I measured out about 3 cups of my prepared berries for this recipe which resulted in about 1 1/4 cups of purée. More details in the recipe.<br />
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I was diligent about using my Thermapen along the way to make sure my base custard didn't cook too long. That spells disaster as the eggs will curdle if they get too hot. Also I made sure that the mixture going into the ice cream machine was super chilled. It was between 40F to 45F (4C to 8C).<br />
<br />
I decided to skip the big lemon flavour and opted for adding in a balance of vanilla and balsamic vinegar.<br />
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The ice cream machine is a home machine by Cuisinart with a double-insulated freezer bowl.<br />
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Good luck and thank you Allison for the nudge to get me to write up this recipe! It's a keeper for me.<br />
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<br />
<b>CREAMY ZIPPY STRAWBERRY ICE CREAM</b><br />
<b>Yields 5 cups</b><br />
<br />
<b>Ingredients:</b><br />
<b>CUSTARD</b><br />
1 3/4 cup heavy cream<br />
1/8 teaspoon salt<br />
*<br />
2 large eggs<br />
1/2 cup vanilla sugar**<br />
<br />
<b>STRAWBERRY PURÉE</b><br />
3 cups trimmed and quartered strawberries<br />
1/4 cup vanilla sugar**<br />
3/4 teaspoon lemon juice<br />
3/4 teaspoon balsamic vinegar<br />
<br />
<b>Method:</b><br />
Combine the cream and salt in a heavy saucepan and bring to a boil over medium low heat. Once it starts to bubble remove it from the heat.<br />
<br />
As the cream is warming, whisk eggs with 1/2 cup vanilla sugar in a medium bowl (glass or metal - not plastic). Use a hand mixer on low if you prefer. Add the hot milk in a slow stream, whisking quickly. That helps to bring up the temperature on the eggs without overheating the eggs. The official term is 'tempering'. (Tip: when you have the top edge of the pot on the top edge of the bowl as you do the slow pour, it helps to control the pour and avoids spillage.) Pour the egg/cream mixture back into saucepan and cook over medium low heat, stirring constantly. The magic temperature you are shooting for is 170F. No more or you will curdle the eggs. Do not let it boil. The custard will thicken slightly. Watch the heat!<br />
<br />
Then pour the heated custard through a fine sieve into a metal or glass bowl (not plastic!). This is important to get out egg bits and vanilla bean bits. You want a really creamy ice cream, right? If you have the patience of Job, go ahead and cool it at room temperature and then chill it in the fridge for most of the day to get it to 4C to 8C. If you have the lack of patience that I do, then put ice cubes with some water in a bowl and place the bowl of custard on ice, stirring until it is chilled. It will likely still need some time in the fridge. Sorry about that. But at least you won't be waiting forever.<br />
<br />
You can make the strawberry purée before or after the custard. Whatever suits your kitchen ballet. It too needs to be super chilled. Purée approximately 3 cups of prepared strawberries with 1/4 cup vanilla sugar, lemon juice and balsamic vinegar. I have a VitaMix and it is a dream for this job. Force the purée through a fine sieve to remove the seeds. You need 1 1/4 cup of purée for this recipe. Put in a bowl and cover with saran wrap. Again, I had no patience to do the fridge chill so I popped it in the freezer for about an hour. When it hit 4C I mixed the strawberry purée with the custard. Again, I knew I was all set when the temperature of this strawberry custard mixture was between 4C and 8C. Gawd bless the Thermapen. One of my most favourite kitchen gadgets. It will definitely help you to not sweat the small stuff.<br />
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Now get that ice cream machine set up. The double-insulated freezer bowl needs to be completely frozen. I have it in the freezer overnight as a minimum. Start it up and pour the strawberry custard with care through the top opening.<br />
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The ice cream should be ready in about 20 minutes Today it was just shy of 20 minutes. You will hear the machine start to lag when it is getting close. It is important that it doesn't start to completely freeze but it should move like VERY slow moving lava. If you start to see freezing close to the edge, you're done!<br />
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Pour the prepared ice cream into an airtight container. I prefer a shallow container to give me even freezing in a hurry. Place plastic wrap directly on top of the ice cream before putting on the lid to avoid crystals forming on the top. I had the ice cream in the freezer for 3 1/2 hours before serving.<br />
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Ice cream keeps for one week. I feel a bit silly saying that! ;-)<br />
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** My vanilla sugar is regular granulated sugar that houses my old vanilla beans that have had the seeds removed for other recipes. The used vanilla beans infuse their flavour into the sugar. (If I didn't have vanilla sugar on hand I would have put a vanilla bean in the cream as it was heating. Another alternative is putting pure vanilla extract in the custard after it has heated to 170F.)One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com16tag:blogger.com,1999:blog-352915250161260334.post-10610428202710198082015-05-12T14:39:00.000-04:002015-05-12T14:39:03.506-04:00Phyllo Tart with Ramps, Tomato and Cheese<div class="separator" style="clear: both; text-align: center;">
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A phyllo tart is an attractive dish for entertaining and it's also exceptionally versatile when mixing flavours and styles. I recently created a <a href="http://edibleottawa.ediblefeast.com/recipes/leek-asparagus-and-mushroom-tart">Leek, Asparagus and Mushroom Tart</a> for <a href="http://edibleottawa.ediblefeast.com/">Edible Ottawa</a> magazine's May issue. Today's lunch was a take on this tart with a change up to the cheeses I used and the vegetables for decorating. This tart was even easier since I didn't do a full filling </div>
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Tarts like these can be used as a starter course for a dinner party, a main component on a lunch plate or even cut into multiple pieces to serve as hors d'oeuvres.</div>
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Enjoy your launch into spring entertaining.</div>
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INGREDIENTS</div>
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PASTRY</div>
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3 sheets of phyllo pastry</div>
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1 to 2 tablespoons melted butter</div>
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3 teaspoons Dijon mustard</div>
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FILLING</div>
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3 oz Fontina cheese, thin slices</div>
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2 oz mozzarella cheese, shredded</div>
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4 small ramps</div>
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1 teaspoon fresh thyme</div>
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3 oz small tomatoes, halved</div>
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salt and pepper</div>
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olive oil</div>
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METHOD</div>
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Preheat oven to 375°F.</div>
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Cut 3 sheets phyllo in half crosswise. Brush melted butter and a touch of mustard on each sheet and overlap so that the sheets are staggered lengthwise and can cover a 14-inch by 4 to 5-inch tart pan.</div>
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Place into the tart pan and pleat in the edges.</div>
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Place the Fontina cheese into a single layer on bottom of the tart. </div>
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Chiffonade the leaves from 3 of the ramps. Thinly slice their bulbs. Sprinkle half of the prepared ramps over the Fontina cheese. As well, sprinkle 1/2 teaspoon of the fresh thyme.</div>
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Layer on the shredded mozzarella cheese. Sprinkle on the remaining prepared ramps and the remaining 1/2 teaspoon of fresh thyme.</div>
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Feel free to adjust the amount of ramps and thyme you want to use according to your tastes.</div>
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Place a whole ramp decoratively over the cheese. Arrange the tomato halves around the ramp.</div>
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Season with salt and pepper and lightly drizzle with olive oil.</div>
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Bake for approximately 30 minutes until the phyllo is golden and the cheese has melted and is showing colour. Check after 20 minutes to see if it should be covered with foil for the remaining time.</div>
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Let it stand for 5 minutes before serving.</div>
One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-3496827154322062202015-02-05T11:56:00.000-05:002015-02-05T22:54:05.614-05:00Mrs. W's Mean Cottage Casserole<div class="separator" style="clear: both; text-align: center;">
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What makes our time here on earth have real meaning? Whose lens do we look through when we take stock of a life well lived? The lens of the public? Or the view from the family? Too often we praise greatness for worldly accomplishments when one's home life was a crumbling inferno. Perhaps that is greatness over acknowledged. I for one, side with the view from the family.<br />
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March 2013 the world was a flutter about the New York Times obituary for Yvonne Brill. Leading commentary referred to the fact that "she made a mean beef stroganoff" and was "the best mom in the world". Both testaments appear to be attributed to her son, Matthew.<br />
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To the rest of the world though, Yvonne Brill was a brilliant rocket scientist and so says that NYT obit "<span style="background-color: white; font-family: Trebuchet MS, sans-serif; line-height: 22.0050010681152px;"><i>in the early 1970s invented a propulsion system to help keep communications satellites from slipping out of their orbits.</i></span><span style="background-color: white; font-family: georgia, 'times new roman', times, serif; font-size: 15.5555562973022px; line-height: 22.0050010681152px;">"</span><br />
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Losing your mother is one of the most earth shattering moments in your life. Many of us outlive our parents and must endure this pain. This most certainly was real for Matthew Brill too. Perhaps his mother's rocket knowledge was not foremost in his mind as he tried to soothe his broken heart.<br />
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My own mother has been gone now for more than a decade and I know in the darkest moments it was not my mother's 'accomplishments' that gave me comfort when I was pushed from my slumber with constricting grief. For me, my days were made bearable by the tribute to her strong character, her unwavering ethnics, her sense of community, her sense of fairness, her tender caring, her highest priority to family near and far, and her genuine love for all. For me, she was "the best mom in the world".<br />
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This past week one of my most special friends from school days lost her mother very suddenly at the age of 83. She too lost "the best mom in the world".<br />
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Mrs. W had similar qualities to my own mother - though still quite a unique lady - which made spending time in their home such a pleasure. I have a number of memories about her involving food. No surprise I guess. Mrs W was active in the Scouting movement. When I was still in high school I had the privilege to attend a Cub Camp weekend as the troop's Cook! 'Come and get it!' They ate well.<br />
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At one of the annual Scouting banquets (always catered potluck style) Mrs. W brought her Cottage Casserole. It has a bit of an Asian flair. She had lived in Toronto before joining our farming community. This was pretty cosmopolitan cuisine for our meat and potatoes crowd and my father in particular was delighted at the new taste. It was made many times over the years and has been adopted into the kitchens of my brothers and their children too. Last week there was much talk of this casserole as we remembered a great lady in character but also in the kitchen.<br />
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Matthew Brill was lucky to have a very accomplished mother, who gave much to her field of science and to her country. But, maybe more importantly, he can say "she was the best mom in the world", not to mention "she made a mean beef stroganoff"!<br />
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For Matthew, my dear friend, and me, to say we had "the best moms in the world" carries the day. Good food was a bonus too. Rockets and the like, icing on the cake.<br />
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Although I never had Mrs. W's beef stroganoff, she sure made a mean Cottage Casserole.<br />
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<b>MRS. W'S COTTAGE CASSEROLE</b><br />
Servings: 8<br />
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2 Green Peppers, chopped<br />
2 cups Celery, chopped<br />
1 Spanish Onion, chopped<br />
2 cans Mushrooms, with juice *<br />
2 cans tomato soup, condensed **<br />
2 lb Ground Beef<br />
4 tbsp Soy Sauce<br />
2 tbsp Worcestershire Sauce<br />
Salt<br />
Pepper<br />
6 oz Chow mein noodles<br />
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Sauté everything together. Save 1/2 noodles for topping. Mix well and bake at 325ºF uncovered for 40 to 45 minutes.<br />
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Serve over rice.<br />
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* Real mushrooms were not so readily available at the grocery store back in the 70's. I have moved on to the real deal in my kitchen now. Although I made the recipe as instructed for this post, consider replacing the canned mushrooms with 2 cups of sliced sautéed button mushrooms and 8 to 10 oz of unsalted beef, vegetable or mushroom broth.<br />
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** you might not be much into canned tomato soup but I offer no substitute. It just wouldn't be a recipe from the 70's without it!!One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com5tag:blogger.com,1999:blog-352915250161260334.post-41538699748325159572015-01-11T23:09:00.000-05:002015-01-11T23:09:54.154-05:00Guisado de Pollo<div class="separator" style="clear: both; text-align: center;">
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Hello food friends! I hope the chilly days of January have been good to you. The commitments we have made to be better to ourselves and to others are still full of hope and promise.<br />
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One of our hopes for 2015 is to take the time to enjoy the hard work and creations of the many, many wonderful recipe developers who sweat over ingredients and flavour combinations. Then scripting them with clear and hopefully, easy to follow methods. We want to try new dishes, explore new genres and learn new techniques.<br />
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Our repertoire of Mexican dishes has true favourites and we turn to them time and time again, just 'because'. But it's time to make room for new friends.<br />
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When I saw the Guisado de Pollo recipe from Saveur, the long list of ingredients was enticing, not intimidating. The best part was that most of the ingredients were actually in the house.<br />
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I followed the recipe to the letter. Well, almost. There was a bit extra tomato as I had more than the required 15 ounces. I also added the juice from my canned pineapple. But other than that, I stuck to the script.<br />
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What did I learn? This doubting Thomas did not think the suggestion for preparing the chicken could give me tender shreds. But who am I to question the wisdom of the Saveur engine. It is a personal flaw I am trying to push pass. Unfortunately I have those feelings more than I would like. <br />
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Well here I am now with a beautiful Chicken and Potato Stew full of tender shredded chicken brimming in the broth. As much as I obsess about trusting methods in the recipe, I also can go over the top when I have beyond expected success. I have a funny feeling this kitchen is going to see a lot of shredded chicken in the weeks to come. Yes, perhaps just a bit over zealous on tender shredded chicken.<br />
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The mister says this recipe is even better the next day and that he would love to have it again. Who doesn't love a 'keeper'.<br />
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The recipe for Saveur's <a href="http://www.saveur.com/article/Recipes/Mexico-Chicken-Potato-Stew">Guisado de Pollo</a> can be found on their website. Here is the ingredient list to get you all juiced up.<br />
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<i><span style="font-size: x-small;">* The beautiful artisan Country Sourdough bread in the photo comes from <a href="http://breadbyus.com/">Bread By Us</a>, 1065 Wellington Street West in Ottawa.</span></i><br />
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<h4 style="background: rgb(255, 255, 255); border: 0px; font-family: 'Trebuchet MS', Helvetica, Jamrul, sans-serif; font-size: 16px; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; text-transform: uppercase; vertical-align: baseline;">
<span style="font-size: 16px;">GUISADO DE POLLO (Chicken and Potato Stew)</span></h4>
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<span style="background-color: white; font-family: Georgia, serif; font-size: 12px; font-style: italic; line-height: 21px;">By </span><span itemprop="author" style="background: rgb(255, 255, 255); border: 0px; font-family: Georgia, serif; font-size: 12px; font-style: italic; line-height: 21px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beth Kracklauer and Saveur magazine</span></div>
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<span style="background-color: white; font-family: Georgia, serif; font-size: 14.4444446563721px; line-height: 21px;">Serves 6 to 8</span></div>
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INGREDIENTS</h4>
<span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">¼ cup canola oil</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 ½ lbs. boneless, skinless chicken thighs</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">Kosher salt and freshly ground black pepper, to taste</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 small white onion, chopped</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 medium carrot, chopped</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 red bell pepper, stemmed, seeded, and finely chopped</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 cup finely chopped fresh or canned pineapple</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 tsp. ground cumin</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 tsp. dried thyme</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">6 cloves garlic, minced</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">2 canned chipotles in adobo sauce, finely chopped</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 jalapeño, quartered lengthwise</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 lb. Yukon gold potatoes, peeled, cut into ½" cubes</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">4 cups chicken stock</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">3 sprigs epazote </span><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">or cilantro</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">1 (15-oz.) can whole peeled tomatoes in juice, crushed</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">3 tbsp. capers, rinsed</span><br style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;" /><span style="background-color: white; font-family: Georgia, serif; font-size: 14px; line-height: 21px;">Juice of 1 lime</span>One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com2tag:blogger.com,1999:blog-352915250161260334.post-62164708217978887982014-10-14T12:35:00.000-04:002014-10-14T12:37:43.652-04:00My Own 30-Minute Marvel - Spaghetti with Sautéed Onions, Garlic and Roasted Tomatoes<div class="separator" style="clear: both; text-align: center;">
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Fall is firmly entrenched here in Ottawa. The calendar says so and so says the frosty nights. My tomato plants have given their last gasp and I am grateful for their offerings and sacrifice.<br />
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As the remaining soldiers ripen on the counter, I eventually take the most red and juicy and press them into service. Yesterday's roasting was a combination of Romas, San Marzanos and cherry tomatoes. The cherry tomatoes stay whole. A dribble of olive oil. Salt and pepper. 300ºF for 2 hours. Works like a charm. Often I just lay them out in a ziplock bag after and freeze them.<br />
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The Autumn issue of LCBO Food and Drink has a classic recipe for Spaghetti Cacio e Pepe in its 30-Minute Marvels feature by Kristen Eppich. I saw it yesterday while flipping the pages, but I wanted more than '<i>macaroni and cheese for grown-ups</i>'. Not one for following recipes anyway, I treated it as inspiration for my own pasta dish.<br />
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In the spirit of being free and easy in the kitchen, this recipe has no specific measurements. I just go by feel. It's pretty easy to make and 30 minutes might actually be a stretch. I was the only one dining in last night so it was dinner for one. Dining alone doesn't have to mean tea and toast. I dare you.<br />
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Play away and use lots of garlic. And cheese too.<br />
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Go fetch yourself a nice glass or wine and turn on the dinner music. Maybe you're dining alone but you're doing it in style.<br />
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<span style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: x-small; line-height: 10.4000005722046px;">Buon appetito!</span><br />
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<b>PASTA WITH SAUTÉED ONIONS, GARLIC AND ROASTED CHERRY TOMATOES</b><br />
Inspired by millions.<br />
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<b>Ingredients:</b><br />
Cooked spaghetti noodles for one<br />
Olive oil<br />
Unsalted butter<br />
Cooking onion, finely diced<br />
Garlic, minced<br />
Chili flakes<br />
Salt and Pepper<br />
White wine<br />
Parmigiano-Reggiano, grated<br />
Oven-roasted cherry tomatoes<br />
Chives<br />
Basil<br />
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<b>Method:</b><br />
Heat olive oil and butter. Sauté the onions. It's okay if they take a bit of colour. That will just give more flavour. Add minced garlic and chili flakes and turn the heat down low. Garlic can burn easily. Season with salt and pepper.<br />
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To make a sauce in the oil and onions, turn up the heat, add the white wine and reduce.<br />
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Add the pasta (it should be slightly underdone in order to finish in the pan) and a small handful of cheese. Combine so the pasta gets well coated in the sauce. Add the tomatoes to warm. Do not stir them in or they will break apart. You can add warmed tomatoes at plating if you are worried about them bursting apart.<br />
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When plating, incorporate torn pieces of basil. Sprinkle with more cheese and then chives.<br />
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com1tag:blogger.com,1999:blog-352915250161260334.post-2811092035788486902014-09-07T12:20:00.001-04:002014-09-09T15:43:34.848-04:00Roots and Shoots Farm - 11th Week of CSA Food 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1H3YhAaaWzCcINK7Fy6KhLEB_xSmna2sMGhCCJRkMBks51QKVWHncf8IClf5vADdSbOV5uo1aV7b6nrHMBiYaKRDw0FVCyQWVPu6IrYer-xLlC7GYfRRxJHtTt76zxV5NPstL3PjybuBq/s1600/Garlic+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1H3YhAaaWzCcINK7Fy6KhLEB_xSmna2sMGhCCJRkMBks51QKVWHncf8IClf5vADdSbOV5uo1aV7b6nrHMBiYaKRDw0FVCyQWVPu6IrYer-xLlC7GYfRRxJHtTt76zxV5NPstL3PjybuBq/s1600/Garlic+2.jpg" height="640" width="426" /></a></div>
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We have had our <a href="http://www.rootsandshootsfarm.com/">Roots and Shoots Farm</a> CSA basket from week 11 for ten days now. Although we have been eating out and enjoying other market produce, the basket is getting fair attention and plans are being made for it all.<br />
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I did not take as many pictures of our dishes as I have the prior month. There are a few included here. Just try to imagine it all, though!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sZ2po3bGCWFvKwMty8gnkBlETiGzfhH7rVWEoC77vrihpV_6feEHjVOz3_IP3hp72SWiw8Up2ywKxogJ71SG1RYnC_Nh8i4LWqHKo5eDI9zx4FSnBqwbPCs6T9MW1HIwUbOkxZDwLQus/s1600/Parsley.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7sZ2po3bGCWFvKwMty8gnkBlETiGzfhH7rVWEoC77vrihpV_6feEHjVOz3_IP3hp72SWiw8Up2ywKxogJ71SG1RYnC_Nh8i4LWqHKo5eDI9zx4FSnBqwbPCs6T9MW1HIwUbOkxZDwLQus/s1600/Parsley.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Parsley - I used a good part of it in my Italian Meatball recipe. The darling son used some for the broccoli soup. I plan to clean the rest, chop it and freeze it.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeFa8_zbWUvTZTw9g44nACRtaMkVYtD9gaL0DHO_4VYKBU3yA3CQrMxM9KoQjC4oXpHlK5Lfqea104BOr1-eIyIVOH072o9ZRJGwBt0s5Mh1hVdmIoQrTbuglp8Hxk5GK4NohMP3JqkcM/s1600/Swiss+chard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWeFa8_zbWUvTZTw9g44nACRtaMkVYtD9gaL0DHO_4VYKBU3yA3CQrMxM9KoQjC4oXpHlK5Lfqea104BOr1-eIyIVOH072o9ZRJGwBt0s5Mh1hVdmIoQrTbuglp8Hxk5GK4NohMP3JqkcM/s1600/Swiss+chard.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Swiss chard - I have a special friend who needs good food to help her body feel good as you faces monumental health challenges. I will be gifting her some lentil soup with Swiss chard on my next visit.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0metWfQUxqfyA7KywzIm7udID6Zs99xuVE8IU73YI4xezI5QNxi2U9OSo_a-6-FYESNfln9hMkeiGUILjsFfQLSDfrsdFQV6EU3bHFFL3EZYDqCyV9qMKpHUqCsAcg5STU5oy02jARMZd/s1600/Romaine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0metWfQUxqfyA7KywzIm7udID6Zs99xuVE8IU73YI4xezI5QNxi2U9OSo_a-6-FYESNfln9hMkeiGUILjsFfQLSDfrsdFQV6EU3bHFFL3EZYDqCyV9qMKpHUqCsAcg5STU5oy02jARMZd/s1600/Romaine.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Romaine - we used this head last weekend for one of our <a href="http://ottawafood.blogspot.ca/2014/07/its-kind-of-like-that-zippy-zingy-east.html" target="_blank">favourite salads</a>.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUkYJyprw43kaKRe8Q98bPGMXg6MYHyzs_LHCX5_tSlsVw0Uh-fMGBDaiozxeS07UFOeqIa14yBKMHYgUah1iz-c5sfyUH-tm6wogXotFAryaC8bKSRyVYIaSDIQnLJ4Y_o_sUwrU_qk7/s1600/Carrots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYUkYJyprw43kaKRe8Q98bPGMXg6MYHyzs_LHCX5_tSlsVw0Uh-fMGBDaiozxeS07UFOeqIa14yBKMHYgUah1iz-c5sfyUH-tm6wogXotFAryaC8bKSRyVYIaSDIQnLJ4Y_o_sUwrU_qk7/s1600/Carrots.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Carrots - we have been eating these sweet treats raw. I have a <a href="http://ottawafood.blogspot.ca/2014/07/the-wedge-salad-makes-comeback.html" target="_blank">blue cheese dip</a> in the fridge whenever that bite needs a '<i>pow</i>'. The remainder were roasted and used in a Roasted Carrot and Coriander Soup.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPggSIrHcJRgPOl1TjtWJUDmmkG1lOmUUGV_J8C4D2UJKhtSr3aX04-x8UMuFm4i_I-Yy6Fm-X7ZnGmyFZ6HkfThnPRMw8COcT1XWM3EKs7UcbRb_jO8H4Og9ySL1r9iEJSDjRohDQu1b/s1600/Broccoli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIPggSIrHcJRgPOl1TjtWJUDmmkG1lOmUUGV_J8C4D2UJKhtSr3aX04-x8UMuFm4i_I-Yy6Fm-X7ZnGmyFZ6HkfThnPRMw8COcT1XWM3EKs7UcbRb_jO8H4Og9ySL1r9iEJSDjRohDQu1b/s1600/Broccoli.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Broccoli - the darling son made a Broccoli, Red Onion and Dill Soup.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdYCUVTBEWpar1o3JXBwsY9XcW4oB5viEe2XoDNFtxZCxvMFu33-A6kc0PeeLutQ7WY-PWWPPIdoIJsyvmOesU1EdkOeuIuOXVkemH2GxZ8IETRL8F0XpF3bkwGOz-2bwX87dQpKaSDWg/s1600/Tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPdYCUVTBEWpar1o3JXBwsY9XcW4oB5viEe2XoDNFtxZCxvMFu33-A6kc0PeeLutQ7WY-PWWPPIdoIJsyvmOesU1EdkOeuIuOXVkemH2GxZ8IETRL8F0XpF3bkwGOz-2bwX87dQpKaSDWg/s1600/Tomatoes.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Tomatoes - they have been used in a big Greek Salad and also on sandwiches.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaI9TYwT0VU2xeGwTP-mmKLLstEfZDoSK-8rxRsbuC7ha-QUeDE9G644vz-lT0VP-LlpDKONZKitTKyBI665JaYXIC9IMsunkJkaq4hRDrThKRXKcwIIEf0Ow71eoi9ikLGwG8wPB3JHiD/s1600/Cucumber.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaI9TYwT0VU2xeGwTP-mmKLLstEfZDoSK-8rxRsbuC7ha-QUeDE9G644vz-lT0VP-LlpDKONZKitTKyBI665JaYXIC9IMsunkJkaq4hRDrThKRXKcwIIEf0Ow71eoi9ikLGwG8wPB3JHiD/s1600/Cucumber.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Cucumber - we used it in our big Greek salad.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RhfZz_iHMWg7O0X4KyYZ9rlP8GE-a0QoKlmLorPbpn-UEYv-2PDQkSovuyrzgdxGClo8sBxAU59BodhsV_zakunh6mHJxl0dmDz9pgJWpDTrrysAkl6XICX-LWoWiqnQy7TO4gYH8uxT/s1600/Potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9RhfZz_iHMWg7O0X4KyYZ9rlP8GE-a0QoKlmLorPbpn-UEYv-2PDQkSovuyrzgdxGClo8sBxAU59BodhsV_zakunh6mHJxl0dmDz9pgJWpDTrrysAkl6XICX-LWoWiqnQy7TO4gYH8uxT/s1600/Potatoes.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Potatoes - we served them as baked potatoes at a dinner party. Butter, sour cream, chives, bacon. The whole dreamy messy business. I microwave the potatoes first until they are done 3/4's and then put them on the BBQ to finish and get a crispy skin.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLX4GYrqcB4sK2tbId4MpIiE7DIwI6EyaSCYCyNb2wlY2h5SnjMdoK2_P3qWu_vQK_PrXzZv-JOfELaSKb5hUpw-flK3BImCTM326DpasornUFDO35LwF0S1poUXIncvl624rS7Z9NfKB4/s1600/Peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLX4GYrqcB4sK2tbId4MpIiE7DIwI6EyaSCYCyNb2wlY2h5SnjMdoK2_P3qWu_vQK_PrXzZv-JOfELaSKb5hUpw-flK3BImCTM326DpasornUFDO35LwF0S1poUXIncvl624rS7Z9NfKB4/s1600/Peppers.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Sweet peppers - the red one was used in the zucchini fritters. The other two remain. I haven't made green pepper steak in ages. It will happen on a cool day when we want hearty food.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucA6Veu1n-CyH5tp9837CJCc0Cts3d12olkhYh6aTIT6dYsRJSF_Ls01-Zg6o9eQHkL8-fy-odISLk6mxw86MsG_-qB0ZkNzZaOn1TY5wTrB-Dm-eOGijBxlEojME6DX1EAPUusK8P7Sd/s1600/Onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiucA6Veu1n-CyH5tp9837CJCc0Cts3d12olkhYh6aTIT6dYsRJSF_Ls01-Zg6o9eQHkL8-fy-odISLk6mxw86MsG_-qB0ZkNzZaOn1TY5wTrB-Dm-eOGijBxlEojME6DX1EAPUusK8P7Sd/s1600/Onions.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Onions - we used the white one in our penne pasta dish. The red one has been used in our big Greek salad and in the Broccoli, Red Onion and Dill Soup.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCrEY62rZ0xrFY82DeRSTi4mV_Hm5J4Y1i3ukhJwrXS8EFRrJXNn5sp8Fy70Bk7kAJy0cc_fYMNUboAfbbUcFpex-5UA_2JPcWGl99_Btbs5AkvvCjolBDrgTUV2WT6ZLbOrc4fsPZt-G/s1600/Beefsteak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUCrEY62rZ0xrFY82DeRSTi4mV_Hm5J4Y1i3ukhJwrXS8EFRrJXNn5sp8Fy70Bk7kAJy0cc_fYMNUboAfbbUcFpex-5UA_2JPcWGl99_Btbs5AkvvCjolBDrgTUV2WT6ZLbOrc4fsPZt-G/s1600/Beefsteak.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Beefsteak tomato - we used him in a pasta dish.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHIFZEODwFh7_2qrezHyuNhQR5ve8Vhs8Hgvt7Wj8x-tpcBtA_4lszIk0D686Iej4HClOxfcqE4PrMmOGitkQZqwQqFuUEJno1wukJjORtgDVLiHtTnOEX4neTyjCeV0ems4s3Et-mX8K/s1600/Kohlrabi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHIFZEODwFh7_2qrezHyuNhQR5ve8Vhs8Hgvt7Wj8x-tpcBtA_4lszIk0D686Iej4HClOxfcqE4PrMmOGitkQZqwQqFuUEJno1wukJjORtgDVLiHtTnOEX4neTyjCeV0ems4s3Et-mX8K/s1600/Kohlrabi.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Kohlrabi - it was pickled.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5iaLk3h1uYSxWW54yiz1BAR6f-qVZ3TLyGOIqd-ljUtlqO6NVvsdMAhPL0HpZ2F_J9ikpPzJSKLnuONEg6TlclpEOJT-UHCbU-OJalEppwBW0ns4g7yMbATWTdyD_J5vSuAMr7BMggdA/s1600/Garlic+Number+36.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiT5iaLk3h1uYSxWW54yiz1BAR6f-qVZ3TLyGOIqd-ljUtlqO6NVvsdMAhPL0HpZ2F_J9ikpPzJSKLnuONEg6TlclpEOJT-UHCbU-OJalEppwBW0ns4g7yMbATWTdyD_J5vSuAMr7BMggdA/s1600/Garlic+Number+36.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Music garlic - we used the garlic in two soups, the penne pasta, the bowtie pasta and also when pickling the kohlrabi. Garlic keeps so well, I am not worried about how long it hangs around. This is my 36th garlic for 2014. The third one in my CSA baskets. I have been buying garlic as I see them at farmers' markets and festivals. I plan to cellar about 50 heads over the winter.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXUsZrHLK5EwOs6J_6by_gf4tSYgGgp0ecg10G8jLAWqvagYGUPN3GppchU1u2T40RjLVeuBIQrsF00eQLq7scNKkkvi3BpjO7CWMXynG_-4VIjdm68mlPTIRGmks8DqaW94bx9DB26Rt/s1600/Zucchini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfXUsZrHLK5EwOs6J_6by_gf4tSYgGgp0ecg10G8jLAWqvagYGUPN3GppchU1u2T40RjLVeuBIQrsF00eQLq7scNKkkvi3BpjO7CWMXynG_-4VIjdm68mlPTIRGmks8DqaW94bx9DB26Rt/s1600/Zucchini.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Zucchini and summer squash - they were all used for zucchini fritters.</span></td></tr>
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<div style="text-align: center;">
<b><u>THE PARADE OF FOOD DISHES</u></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vYhvJGGkLygEVeJbCJtIP_MCN7kETCPFcMbobRNtUO6siA65uathzA1AB40p8eDSxa-Loyv0Yys6shIsvpycNCzV4Jr6eg0oXP9sE2e8IsnUJ2XSj_i1A_alGo5aWnwgMftNy-lkY7b5/s1600/Broccoli+and+Red+Onion+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vYhvJGGkLygEVeJbCJtIP_MCN7kETCPFcMbobRNtUO6siA65uathzA1AB40p8eDSxa-Loyv0Yys6shIsvpycNCzV4Jr6eg0oXP9sE2e8IsnUJ2XSj_i1A_alGo5aWnwgMftNy-lkY7b5/s1600/Broccoli+and+Red+Onion+Soup.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Broccoli, Red Onion and Dill Soup</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHG7tn07kN3RFup_CsT4fE3oW1fbVS96Kni1dWsOc541cW-6PjkxvSAP7eHsyRZibdMn95nCcI8LkhwwDHbjZ8qSSJ5p8-AgwZnC02tkVdbzYbALl7xEAwn5_ZPnQuQ60zTkDQucV8kYx0/s1600/Penne+Pasta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHG7tn07kN3RFup_CsT4fE3oW1fbVS96Kni1dWsOc541cW-6PjkxvSAP7eHsyRZibdMn95nCcI8LkhwwDHbjZ8qSSJ5p8-AgwZnC02tkVdbzYbALl7xEAwn5_ZPnQuQ60zTkDQucV8kYx0/s1600/Penne+Pasta.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Penne Pasta. The beefsteak tomato was</span><span style="font-family: 'Trebuchet MS', sans-serif;"> peeled, slightly seeded and then added into the pan with the onions, garlic and kale for a hint of a tomato flavour. We actually used a small jar of our homemade basil pesto on the penne and tossed in some oven-roasted Roma tomatoes. Garnished with toasted pine nuts and Parmesan cheese.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqUolj9c5z-_SLQYt7SgSCGlpcMeVz9RZo2Dc55Ua7HPpSTsWCEBjZqv9aMTMN7MMhC12-KAYq0JKd4HKuR2yGep8eiMe-FoCm05pYCHaHOgu3Ror3T5tB22st06XKDJdsCrfh4q_zxIf/s1600/Alberta's%2BItalian%2BMeatballs%2BPortrait.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqUolj9c5z-_SLQYt7SgSCGlpcMeVz9RZo2Dc55Ua7HPpSTsWCEBjZqv9aMTMN7MMhC12-KAYq0JKd4HKuR2yGep8eiMe-FoCm05pYCHaHOgu3Ror3T5tB22st06XKDJdsCrfh4q_zxIf/s1600/Alberta's%2BItalian%2BMeatballs%2BPortrait.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Mama Alberta's Italian Meatballs - </span><span style="font-family: 'Trebuchet MS', sans-serif;"> I used my </span><a href="http://ottawafood.blogspot.ca/2013/12/albertas-awesome-italian-meatballs-and.html" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">favourite recipe</a><span style="font-family: 'Trebuchet MS', sans-serif;">.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYZM8AW8uBLIgoV00MseJByAc6AqOY0o0x6gGMyjTv07JdqMMzSOyiovuwCjvN6dMpmw0yFZvaroTj_jPKPuBOQX-SIM4zGfUsFEHxh9dwtB99j-JLzXna2rnEjp_YQOAWPJlHhNoz9VV/s1600/Carrot+and+Coriander+Soup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYZM8AW8uBLIgoV00MseJByAc6AqOY0o0x6gGMyjTv07JdqMMzSOyiovuwCjvN6dMpmw0yFZvaroTj_jPKPuBOQX-SIM4zGfUsFEHxh9dwtB99j-JLzXna2rnEjp_YQOAWPJlHhNoz9VV/s1600/Carrot+and+Coriander+Soup.jpg" height="640" style="cursor: move;" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Roasted Carrot and Coriander Soup</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8uhOrAO_jFWnZfcZD_rLhRG5lbKv6z6j4YKD5l1kpWrBNRTP_X4cw07JhAmK3yHe6Q7QerCevMxidl9n2Z1JfjWnVGZAFMJu-VikCnEUqG-oN5mLQsYblDpZSWS46kSmuCrkAKG2-jCA/s1600/Pickled+Kohlrabi.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ8uhOrAO_jFWnZfcZD_rLhRG5lbKv6z6j4YKD5l1kpWrBNRTP_X4cw07JhAmK3yHe6Q7QerCevMxidl9n2Z1JfjWnVGZAFMJu-VikCnEUqG-oN5mLQsYblDpZSWS46kSmuCrkAKG2-jCA/s1600/Pickled+Kohlrabi.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Pickled Kohlrabi - </span><span style="font-family: 'Trebuchet MS', sans-serif;">- I used Linda's recipe on </span><a href="http://www.gardenbetty.com/2012/06/quick-pickled-kohlrabi-slaw/" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Garden Betty</a><span style="font-family: 'Trebuchet MS', sans-serif;">. I hope they turn out. They are still in pickling mode for a few more days.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKhBmiZwnz0K7M-bSPUe67I2EJa8LlnGj9OwH21bOYV1fte8DolZkmGzuwG-CXx65vNnyiymIbd9qRJdfqlVo82yTkt0QL06XvVyd5SZGgW2iVMVvRjrGk8D7hJdg330IhE7_XitCaVKf/s1600/Zucchini+Fritter+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqKhBmiZwnz0K7M-bSPUe67I2EJa8LlnGj9OwH21bOYV1fte8DolZkmGzuwG-CXx65vNnyiymIbd9qRJdfqlVo82yTkt0QL06XvVyd5SZGgW2iVMVvRjrGk8D7hJdg330IhE7_XitCaVKf/s1600/Zucchini+Fritter+(w).jpg" height="400" width="322" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Zucchini Fritters. </span><span style="font-family: 'Trebuchet MS', sans-serif;"> I used </span><a href="http://smittenkitchen.com/blog/2011/08/zucchini-fritters/" style="font-family: 'Trebuchet MS', sans-serif;" target="_blank">Smitten Kitchen's recipe</a><span style="font-family: 'Trebuchet MS', sans-serif;"> for inspiration. I use less flour, added bits of red pepper and also cilantro. They ended up being served up with pico de gallo, avocado whip, sour cream, sriracha.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxCKQ6SlBSIg7sRStzTngHuBELcO4-K58RBA5Dgs6zR08S_A_Kp0iksjlQOs4wmtg5fkRKtWIT5si4pEt0X1Fc6-5BK0qNRNK1wRd-v_jkr3ByhqJkhl63NhbMEgCsSknAdCyXXDPFcYg/s1600/Bowtie+pasta+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxCKQ6SlBSIg7sRStzTngHuBELcO4-K58RBA5Dgs6zR08S_A_Kp0iksjlQOs4wmtg5fkRKtWIT5si4pEt0X1Fc6-5BK0qNRNK1wRd-v_jkr3ByhqJkhl63NhbMEgCsSknAdCyXXDPFcYg/s1600/Bowtie+pasta+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Bowtie Pasta - Used a clove of garlic in the homemade basil pesto. (Basil and tomatoes are from our garden.)</span> </td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFxd58px2ofKVAIHPowoNTQr1ywxheWrD1x6ji7WTFyGvzWTVgmcbPNVaX7k5oQsOPCOeFRvo_jJiU1JoRnxFC8h-l4w-1tb-2gk4C_ZkhCFUygSATqg0TNTqz-a2YHd12myCziwGDygz/s1600/CF's%2BLentil%2BSoup.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFxd58px2ofKVAIHPowoNTQr1ywxheWrD1x6ji7WTFyGvzWTVgmcbPNVaX7k5oQsOPCOeFRvo_jJiU1JoRnxFC8h-l4w-1tb-2gk4C_ZkhCFUygSATqg0TNTqz-a2YHd12myCziwGDygz/s1600/CF's%2BLentil%2BSoup.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Lentil Soup</span></td></tr>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-48595662206246598752014-08-30T19:08:00.000-04:002014-08-31T13:32:43.231-04:00Roots and Shoots Farm - 9th Week of CSA Food 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNfr0Ax-1yIfX0Z5RHbdGLGKKvKEviRgE1l2Pv7KLM6S8oLQ3pC-Ww_rFfGNUZLHkthT1OtSEjoJ2BV81qunlEOMwjhnsgoEOcY6UDLNyRtlXw2T8Prn3YyYE62RqBeauRMeQiOXb-xn2/s1600/Beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNfr0Ax-1yIfX0Z5RHbdGLGKKvKEviRgE1l2Pv7KLM6S8oLQ3pC-Ww_rFfGNUZLHkthT1OtSEjoJ2BV81qunlEOMwjhnsgoEOcY6UDLNyRtlXw2T8Prn3YyYE62RqBeauRMeQiOXb-xn2/s1600/Beets.jpg" height="640" width="426" /></a></div>
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When I picked up my Week 9 CSA basket from <a href="http://www.rootsandshootsfarm.com/" target="_blank">Roots and Shoots Farm</a> I did not expect that my golden beets would turn into pickles. <br />
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We have had golden beets before this season. For this half share member, repeats hardly ever happen because of careful planning by owner, Robin Turner. He makes a point of managing the variety from basket to basket.<br />
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I was delighted for the second go-around (and said as much to Robin) because I love roasted beets - particularly in a salad. And they might as well be<i> golden</i> because they sure look good on the plate.<br />
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Because they cellar so well, beets are one of the last items used up in our share. First to hit the kitchen counter here is the more delicate produce.<br />
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For almost two weeks I had it in my head that I would eventually roast my beets. It didn't happen. Maybe because of the big heat this past week. Instead, the beets were pickled. <br />
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Although my bunch only gave me two 500 ml jars of pickled beets, I found my Rødbeder groove.<br />
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Rødbeder is a Danish recipe for pickled beets. It's practically a national dish. My mother used to make rødbeder all the time. Sometimes just a few jars and sometimes it was a preserving bonanza. <br />
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I happily channeled my mother to make these gorgeous beets.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYTXfuS1oEHYg3cCqLwT-tlUHvoQbBTHekmcaMXK1aZxOYyvBy45XOlYSwVn6TDSHnJVYdt3uktfqQMHICuN-Bf2oJLGDyOO75RPKkOYWonkt_K72_rv-QvPC1Ym_6dLiHDpoNS7wFoDL/s1600/Golden+Pickled+Beets.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYTXfuS1oEHYg3cCqLwT-tlUHvoQbBTHekmcaMXK1aZxOYyvBy45XOlYSwVn6TDSHnJVYdt3uktfqQMHICuN-Bf2oJLGDyOO75RPKkOYWonkt_K72_rv-QvPC1Ym_6dLiHDpoNS7wFoDL/s1600/Golden+Pickled+Beets.jpg" height="640" width="426" /></a></div>
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The entire basket was beautiful. Check it out for yourself. I have also included pictures of some of the dishes we made with our produce. You can see why it's been a challenge to eat out this summer. The fridge is constantly full.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjFDD9gJhacDKdRj6wjKZmMJ4GzO5bQNqhqM4ATzWHcbcPWegHSkdH9HX7BaA7iOg7rgCNgyPtzom6PTYi8RFIhxrLU5brEf78RV2lCgjllzxud1gxPe3NAbI1AxhBYwRT_cDpEGEPgSh/s1600/Iceberg+lettuce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjFDD9gJhacDKdRj6wjKZmMJ4GzO5bQNqhqM4ATzWHcbcPWegHSkdH9HX7BaA7iOg7rgCNgyPtzom6PTYi8RFIhxrLU5brEf78RV2lCgjllzxud1gxPe3NAbI1AxhBYwRT_cDpEGEPgSh/s1600/Iceberg+lettuce.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Iceberg Lettuce</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPwFDbaQFGuNYK1jia9GCN_hnaaRKTTue_WyF2BU1K3CqZ5thLJXUJUUaDIcd2bwE83MK40OmgE_uBlD4fj13z8SZGNCPR4HKKWwc366ozS3pcTwjZG3GdkptUZlehHkvqSBP-6nXLV2C/s1600/Adirondack+All-Red+Potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSPwFDbaQFGuNYK1jia9GCN_hnaaRKTTue_WyF2BU1K3CqZ5thLJXUJUUaDIcd2bwE83MK40OmgE_uBlD4fj13z8SZGNCPR4HKKWwc366ozS3pcTwjZG3GdkptUZlehHkvqSBP-6nXLV2C/s1600/Adirondack+All-Red+Potatoes.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Adirondack Reds - Surprise! They have pink flesh!!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpCaKp1o1e_MXNHiu4u3N0b1-sPAIvvSh7F0uCItfh70M1ZXLUvxO1y1jP3ufj139cA-RkmdgdWrKNYIUJXuHF0iMhdvjOK3uan7bTv5zGhOxpIRrEzsmSm1XewNosvHHvqduMSE6KqyA/s1600/Beans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPpCaKp1o1e_MXNHiu4u3N0b1-sPAIvvSh7F0uCItfh70M1ZXLUvxO1y1jP3ufj139cA-RkmdgdWrKNYIUJXuHF0iMhdvjOK3uan7bTv5zGhOxpIRrEzsmSm1XewNosvHHvqduMSE6KqyA/s1600/Beans.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Beans - Green, purple and dragon tongue</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTIeVpQrfNHJkaPmMCJT2Qr_fCQDGGfUAnJe12Tg3gcy8JF1c9FdW7O_3aI3MYhYeVPd8bkV8ovuYPXWF7EQi_xz5LCPKFPNYInLm_4ce8gpoCQTsSlYRwDU175q_L-Xr2861_w_6gXb8/s1600/Onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipTIeVpQrfNHJkaPmMCJT2Qr_fCQDGGfUAnJe12Tg3gcy8JF1c9FdW7O_3aI3MYhYeVPd8bkV8ovuYPXWF7EQi_xz5LCPKFPNYInLm_4ce8gpoCQTsSlYRwDU175q_L-Xr2861_w_6gXb8/s1600/Onions.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Onions</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68-amtPjzyEMB-uSGdUcgRybKEYWpW3jWPeSlHnyAKe7a1-SLMHZZc_HcumPIe-aGZOuWRj966aGbpjL_1yGwFx_tzI8KoCoynbnd9_2OJVYI2KTdj9PmGDdfewZVoOHf0ojzDxR01hu8/s1600/Tomatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh68-amtPjzyEMB-uSGdUcgRybKEYWpW3jWPeSlHnyAKe7a1-SLMHZZc_HcumPIe-aGZOuWRj966aGbpjL_1yGwFx_tzI8KoCoynbnd9_2OJVYI2KTdj9PmGDdfewZVoOHf0ojzDxR01hu8/s1600/Tomatoes.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Tomatoes</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_vL-Kv8at6YX1_r5pKjozeq1IXTRMLTZD2EQRsUmTmXTpIgVXEPwxaY2YBEzko9IvkrBmYjk_XTusZWXWuYq1TuZvjgkmdBZ0FLPbQoo5kXDIY2wxY7xe6t4DKyFvoU6LxSYpvW5FoaS/s1600/Curly+Kale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja_vL-Kv8at6YX1_r5pKjozeq1IXTRMLTZD2EQRsUmTmXTpIgVXEPwxaY2YBEzko9IvkrBmYjk_XTusZWXWuYq1TuZvjgkmdBZ0FLPbQoo5kXDIY2wxY7xe6t4DKyFvoU6LxSYpvW5FoaS/s1600/Curly+Kale.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Curly Kale</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GZSp1G_uOMyKM4AAMk88eUHgx3BL0V0fXZIEe64LuN23vDwF0N-ljwSOqL6qU4YcFmyc5Q1P7khc82yZvEA5K0fwvwTDXKcqMWZjUYU9g_Yvv4IDyyRI13eaSpbR2cfJvvwLv0qtxM1V/s1600/Carrots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6GZSp1G_uOMyKM4AAMk88eUHgx3BL0V0fXZIEe64LuN23vDwF0N-ljwSOqL6qU4YcFmyc5Q1P7khc82yZvEA5K0fwvwTDXKcqMWZjUYU9g_Yvv4IDyyRI13eaSpbR2cfJvvwLv0qtxM1V/s1600/Carrots.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Carrots</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROgsMQswRDzxuYwbd7oYD39LQ7lN93LsXSL9nI3HtuUIrmAwm6RPd8z1dZS2XNDpCLGHgNsM3l2ufzaTj60_7YhCRvXwNHu1P-kVw2dbb9ulqwCScmQgPBOSj4_rTeaWt6xSmHUo7QJBl/s1600/Cucumbers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhROgsMQswRDzxuYwbd7oYD39LQ7lN93LsXSL9nI3HtuUIrmAwm6RPd8z1dZS2XNDpCLGHgNsM3l2ufzaTj60_7YhCRvXwNHu1P-kVw2dbb9ulqwCScmQgPBOSj4_rTeaWt6xSmHUo7QJBl/s1600/Cucumbers.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Cucumbers</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmGNW_6-VhWSpZQYpSA6md1NR63zqUtaCJ9BcUpL1rbSmJVSqDJ8outEvm4hwYIsrXXOPRSFtnrktwXTGyNIL2fetvzT0LP0KZlUArLrDJ8wGtRgxGKs-pZ3-v38QY1cCwHB_ZxjcEa_O/s1600/Garlic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkmGNW_6-VhWSpZQYpSA6md1NR63zqUtaCJ9BcUpL1rbSmJVSqDJ8outEvm4hwYIsrXXOPRSFtnrktwXTGyNIL2fetvzT0LP0KZlUArLrDJ8wGtRgxGKs-pZ3-v38QY1cCwHB_ZxjcEa_O/s1600/Garlic.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Garlic</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPs5ZNlIpSkcv1sRMVMUhJeRXupEUar80mRvAuXZLononPrHN9Pf6ihE_VgrnQrgJag4X7pU0JdyT3lH27X8kENkDAtGMzXNmE9GUo1GFA0Ae2K_5dNh4Y8tPhOkFX2M67eJAVnjFwg3m/s1600/Green+peppers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPs5ZNlIpSkcv1sRMVMUhJeRXupEUar80mRvAuXZLononPrHN9Pf6ihE_VgrnQrgJag4X7pU0JdyT3lH27X8kENkDAtGMzXNmE9GUo1GFA0Ae2K_5dNh4Y8tPhOkFX2M67eJAVnjFwg3m/s1600/Green+peppers.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Green pepper</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzgE1zBCByyvtovfZzIWGYAPbRaCVVd7khyphenhypheniMk9w_E_niKYjdZF9TsXg8pMKvo2cYmpJIaz7Sh-kQYN_KD9quPysGuSSFtiWmVWuC0uAkQV51rWjjsCGx5jNduUsCPmX8Bn3uvX-NnvEC/s1600/Zucchinis.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgzgE1zBCByyvtovfZzIWGYAPbRaCVVd7khyphenhypheniMk9w_E_niKYjdZF9TsXg8pMKvo2cYmpJIaz7Sh-kQYN_KD9quPysGuSSFtiWmVWuC0uAkQV51rWjjsCGx5jNduUsCPmX8Bn3uvX-NnvEC/s1600/Zucchinis.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Zucchini</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNfr0Ax-1yIfX0Z5RHbdGLGKKvKEviRgE1l2Pv7KLM6S8oLQ3pC-Ww_rFfGNUZLHkthT1OtSEjoJ2BV81qunlEOMwjhnsgoEOcY6UDLNyRtlXw2T8Prn3YyYE62RqBeauRMeQiOXb-xn2/s1600/Beets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJNfr0Ax-1yIfX0Z5RHbdGLGKKvKEviRgE1l2Pv7KLM6S8oLQ3pC-Ww_rFfGNUZLHkthT1OtSEjoJ2BV81qunlEOMwjhnsgoEOcY6UDLNyRtlXw2T8Prn3YyYE62RqBeauRMeQiOXb-xn2/s1600/Beets.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Golden beets</span></td></tr>
</tbody></table>
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<div style="text-align: center;">
<b><u>THE PARADE OF FOOD DISHES</u></b></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9MU21Alk7-P60s6U_F97rzzUnpmRxCW46Y17bVr-ifZIDPM2D2Hrldx6DKMKMvYYP3qv-G0wFTosC59qJtyV8Cx9K_M8vUMYS_h1uYp5xid-a34xq_pnFhZ3nm8dCPYoorUXZsb1S9zw/s1600/Wedge+Salad+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF9MU21Alk7-P60s6U_F97rzzUnpmRxCW46Y17bVr-ifZIDPM2D2Hrldx6DKMKMvYYP3qv-G0wFTosC59qJtyV8Cx9K_M8vUMYS_h1uYp5xid-a34xq_pnFhZ3nm8dCPYoorUXZsb1S9zw/s1600/Wedge+Salad+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Wedge Salad I used the Iceberg Lettuce. If you need a blue cheese dressing for the Wedge, I blogged about it <a href="http://ottawafood.blogspot.ca/2014/07/the-wedge-salad-makes-comeback.html" target="_blank">here</a>.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXyHdTgJziNljmeEDGSnb2P5KEsIA9BNx0DYmAN_0gGg8VbNRYKpHJAhYSIqCB3N84x0S4h6M7chCDjhHorlGbEqIAX17IBfASekDPR76_XhgLvr8wIkWTe1OKoIGN0FdvPDUpx07q8-3/s1600/Hashbrowns+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRXyHdTgJziNljmeEDGSnb2P5KEsIA9BNx0DYmAN_0gGg8VbNRYKpHJAhYSIqCB3N84x0S4h6M7chCDjhHorlGbEqIAX17IBfASekDPR76_XhgLvr8wIkWTe1OKoIGN0FdvPDUpx07q8-3/s1600/Hashbrowns+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Hash browns with a poached egg. I did not realize our potatoes this week were a variety with pink flesh. I found out they are called Adirondack Reds. They do keep their colour and apparently even more so when boiled or roasted. I also used some of the onions and green peppers for this dish.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZt9_95xCCpuXegw72NcW04pKBZotV4MXxTaZ5XNLt-pJHyV_BvCMctxcBVkE6w1CK9u7lSfxNg8ZK-YcuJwO36TGh74L3j7BsvlLNecJL-zKaMXTq79qnYn03wjzeoXIjpxrPrfwAIlxO/s1600/Potato+Salad+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZt9_95xCCpuXegw72NcW04pKBZotV4MXxTaZ5XNLt-pJHyV_BvCMctxcBVkE6w1CK9u7lSfxNg8ZK-YcuJwO36TGh74L3j7BsvlLNecJL-zKaMXTq79qnYn03wjzeoXIjpxrPrfwAIlxO/s1600/Potato+Salad+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">When I discovered the potatoes had a pink flesh I wanted to make an old-fashioned retro vintage potato salad with hard-boiled eggs and mayonnaise. I did mince in some of the onions. I used other potatoes too as well as green onions and chives. I kind of thought the Adirondack Reds looked like big chunks of canned ham. It actually was delicious. Just had to eat with my eyes closed! ;-)</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCZkzvkEzV3HK1qIByVVjucDjhE0B0-HJN-YXpKN9KKbLwmNLYc9_grxVLokI0dngt7MB1jxxOrYyrqWqtlyFrWuVMEXvfPSPqQSr3RuJ89kbzvUAfdz-4D1TCnv1OThLZo2DWtiMppct/s1600/Breaded+Beans+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCZkzvkEzV3HK1qIByVVjucDjhE0B0-HJN-YXpKN9KKbLwmNLYc9_grxVLokI0dngt7MB1jxxOrYyrqWqtlyFrWuVMEXvfPSPqQSr3RuJ89kbzvUAfdz-4D1TCnv1OThLZo2DWtiMppct/s1600/Breaded+Beans+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">I eat beans raw or steamed. Pretty plain. I think they deserve that - as does much produce. But this time I was determined to be clever. I decided to bake them with a coating and treat them as party food. They were coated in flour (consider a gluten-free option), egg seasoned with Dijon and salt & pepper, panko and Parmesan seasoned with cayenne. The dip is mayonnaise with chives, dill and Michaelsdolce's sriracha.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZSXmm_1aCAjZv5GquQDPub7HSxS3P_bxZIkzbeflEN7EOiChDUrJDGTuCJdmFcWoARcdBmd9xMJnO7qS7HcQn1ZbAcdC2kxsHekWp-7GKstKgzn2NsedreUswoOHXQ_cc9cjTH9Fpcfl/s1600/Fresh+Heirloom+Tomato+Salad+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ZSXmm_1aCAjZv5GquQDPub7HSxS3P_bxZIkzbeflEN7EOiChDUrJDGTuCJdmFcWoARcdBmd9xMJnO7qS7HcQn1ZbAcdC2kxsHekWp-7GKstKgzn2NsedreUswoOHXQ_cc9cjTH9Fpcfl/s1600/Fresh+Heirloom+Tomato+Salad+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Heirloom Tomato Salad. I used one of my tomatoes from my CSA share, tomatoes from my garden and some tomatoes from the Ottawa Farmers' Market. I like this salad because the Parmesan crisps add a bit of crunch. (They are easy to make!)</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEjJM2st3clR_pPnZMReNggXgHgd6nQ69-O35zWQUyqxXRDh_AoCIHcalfHBKW5i6jCEU8otzC9suS_ALtqgXDunm-bNzOjSU9Pbud9cv7rPmlTJUOe4yN3TJLOx2ttSxXHRKkfWo0Mn_/s1600/Bruschetta+on+toast+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEjJM2st3clR_pPnZMReNggXgHgd6nQ69-O35zWQUyqxXRDh_AoCIHcalfHBKW5i6jCEU8otzC9suS_ALtqgXDunm-bNzOjSU9Pbud9cv7rPmlTJUOe4yN3TJLOx2ttSxXHRKkfWo0Mn_/s1600/Bruschetta+on+toast+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Bruschetta. I was able to use more of my tomatoes, onion and garlic. I added basil from my garden and broiled a bit of Parmesan on top.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_emO-8nQepRaKW3YdhVK00eWoa8K5sZbJoBDVkXuC9tjDzbxX76jjskuB2cuU8K8jvZt8Kz6oeXCGB2M2preCeo02xJ94tVUK0BDRAy39GRMH6Goy-ss_zy-Epf1kUThvYi1J2cO7muW/s1600/Greek+Salad+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc_emO-8nQepRaKW3YdhVK00eWoa8K5sZbJoBDVkXuC9tjDzbxX76jjskuB2cuU8K8jvZt8Kz6oeXCGB2M2preCeo02xJ94tVUK0BDRAy39GRMH6Goy-ss_zy-Epf1kUThvYi1J2cO7muW/s1600/Greek+Salad+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Greek Salad! I used a lot of my tomatoes, a cucumber, and some of the green peppers. Also in there is olives, red onion and feta cheese from <a href="http://www.milkhouse.ca/" target="_blank">Milkhouse Farm and Dairy</a>. Check out Milkhouse on social media. I dare you to not fall in love with their sheep.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXvnJTOVw93gdtEbTH92sniRlx6tp4LA5rKxTMGjQUI2dTBBjW4KKtdm7rnb55OiqgWEVSM83V5ZVk3PQhs2TzUl8vJbSD9y71qpvrO6-GhEf5mFBvGmBZoTS9JyNtLR1otDW3DFDCjuA/s1600/Shakshuka+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCXvnJTOVw93gdtEbTH92sniRlx6tp4LA5rKxTMGjQUI2dTBBjW4KKtdm7rnb55OiqgWEVSM83V5ZVk3PQhs2TzUl8vJbSD9y71qpvrO6-GhEf5mFBvGmBZoTS9JyNtLR1otDW3DFDCjuA/s1600/Shakshuka+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Judy Dempsey's <a href="http://ottawacitizen.com/life/food/recipes/a-pan-full-of-spicy-goodness" target="_blank">Shakshuka</a> recipe featured in the Ottawa Citizen. I used onion, kale, green pepper, garlic from my basket.</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8E1NFsjPE9K28WTmqdOqE6BucEUe2Zlu34axkcJleSAvqJnUpgnucezQRTIEZ2vtOF4tPo6YH_wyts4Fpo4gxGQFNo_RzFDmwF2Q3DV-dHh3D-P_QgfqxOjUz_By3fUEcCWfUGTR2WbWF/s1600/Carrot+Sticks+in+Algonquin+Park.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8E1NFsjPE9K28WTmqdOqE6BucEUe2Zlu34axkcJleSAvqJnUpgnucezQRTIEZ2vtOF4tPo6YH_wyts4Fpo4gxGQFNo_RzFDmwF2Q3DV-dHh3D-P_QgfqxOjUz_By3fUEcCWfUGTR2WbWF/s1600/Carrot+Sticks+in+Algonquin+Park.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">The darling son took most of the carrots with him to Algonquin Park for his canoe trip. His paddle buddy took a great shot of their carrot sticks on the scene.</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsM9boNeGqYWTsN_hFGb1DUo-uB_rb3kmXMOnWRFPN0A49zE8u4XurxShwjia1nROP0Dwdz6_iNWmTqMVZxEm2CEMMj95vnjUVBBmjUslGSbkX_ENLRf2DEx14JTWt5ChztRC2KKNyWJqw/s1600/Agurkesalat.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsM9boNeGqYWTsN_hFGb1DUo-uB_rb3kmXMOnWRFPN0A49zE8u4XurxShwjia1nROP0Dwdz6_iNWmTqMVZxEm2CEMMj95vnjUVBBmjUslGSbkX_ENLRf2DEx14JTWt5ChztRC2KKNyWJqw/s1600/Agurkesalat.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Agurkesalat is another Danish recipe I make often. It is a quick pickle recipe for cucumbers.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmt5KrZ-40QyorscODE3sFxTez0zubCzCspsgmsdi1pvmC2Vzoytp_KCVYHlBcuugSDw8sKavOFLPE7IXqIDyCjSDlphcRwO8R_4N7e3MGWJuGWU3-EejmTU9lS2cn1G30MMs8Wq5MifR/s1600/Danish+cucumber+salad+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmt5KrZ-40QyorscODE3sFxTez0zubCzCspsgmsdi1pvmC2Vzoytp_KCVYHlBcuugSDw8sKavOFLPE7IXqIDyCjSDlphcRwO8R_4N7e3MGWJuGWU3-EejmTU9lS2cn1G30MMs8Wq5MifR/s1600/Danish+cucumber+salad+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">I often use my agurkesalat on my open-faced sandwiches. It goes well with pork and beef. And in this case, lamb sausage from Milkhouse Farm and Dairy!</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCNaLJA4fRjJdFhtUIdzZ4kKrziTrJEJCZuUUCWrXxNqOQhgZYcjRtJOdltECyMYlObz-mM3vkx7gpOBy_gEYZxAvgzmeIKamaKVTKmsnMyK6U39j8GnQEF0bOIYacITXdV_9OBrEU_z_/s1600/Zucchini+Fritters+(w).jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWCNaLJA4fRjJdFhtUIdzZ4kKrziTrJEJCZuUUCWrXxNqOQhgZYcjRtJOdltECyMYlObz-mM3vkx7gpOBy_gEYZxAvgzmeIKamaKVTKmsnMyK6U39j8GnQEF0bOIYacITXdV_9OBrEU_z_/s1600/Zucchini+Fritters+(w).jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Zucchini Fritters. We used all our zucchinis for this party snack. The usual suspects of flour, egg, salt and pepper. Plus green onions. Next time I'm going to add red pepper for colour. This dish has me wanting a Spiralizer.</span></td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYTXfuS1oEHYg3cCqLwT-tlUHvoQbBTHekmcaMXK1aZxOYyvBy45XOlYSwVn6TDSHnJVYdt3uktfqQMHICuN-Bf2oJLGDyOO75RPKkOYWonkt_K72_rv-QvPC1Ym_6dLiHDpoNS7wFoDL/s1600/Golden+Pickled+Beets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHYTXfuS1oEHYg3cCqLwT-tlUHvoQbBTHekmcaMXK1aZxOYyvBy45XOlYSwVn6TDSHnJVYdt3uktfqQMHICuN-Bf2oJLGDyOO75RPKkOYWonkt_K72_rv-QvPC1Ym_6dLiHDpoNS7wFoDL/s1600/Golden+Pickled+Beets.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Pickled beets. Most people eat their pickled beets so fast that they don't make it into the pantry for winter. Just to be a food safety nut, I did put these through the water bath canning technique to keep my options open. Gift receivers like to know you went the extra mile for their safety too.</span></td></tr>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com44tag:blogger.com,1999:blog-352915250161260334.post-57041333073166398192014-08-14T15:48:00.000-04:002014-08-15T13:43:25.472-04:00Roots and Shoots Farm - 7th Week of CSA Food 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJkIGq84XVQoMohqmsK6grf3d1blV3xahyu3bI_Z9s-6YB2T7LxSKM5YVhABZvpoOs8LbMvWleFQH1Lj63CjRdkhsy6TsdZcbK3TbxMHxrp4gfGFJquHXLX09dgV8sbFS89V6vpwOwlhB/s1600/Carrots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvJkIGq84XVQoMohqmsK6grf3d1blV3xahyu3bI_Z9s-6YB2T7LxSKM5YVhABZvpoOs8LbMvWleFQH1Lj63CjRdkhsy6TsdZcbK3TbxMHxrp4gfGFJquHXLX09dgV8sbFS89V6vpwOwlhB/s1600/Carrots.jpg" height="640" width="426" /></a></div>
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This latest CSA basket from <a href="http://www.rootsandshootsfarm.com/" target="_blank">Roots and Shoots Farm</a> went cottaging in the Muskokas!<br />
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Well not all of it. But most of it. The beans, potatoes, onion, cabbage and some of the zucchinis. <br />
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I used the cucumber and some of the onion for a Food Day Canada Greek Salad. <br />
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The carrots and most of the fennel were roasted and eaten like sweet candy. <br />
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The garlic just tucked in here and there throughout the past two weeks.<br />
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I am about to pick up my next CSA basket in minutes. I bet it will be just as luscious and good.<br />
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Take a tour through my CSA garden and you can also see some of the dishes we made in the past two weeks. I am loving summer. What are you cooking up?<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7ixcgp_IUBdqWwlhsC2j_2Cy2Yfd5-IYnE45AZsB1dlGxK8X8yfUnuYwj-gTppSCqNvZYa6OYxcH_1bZ63lV-VrrkPOpdwrMRGQPd9pVbUQtsYLnWorPYdj4gbXPUnNtL5G-UVYZXH96/s1600/Beans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc7ixcgp_IUBdqWwlhsC2j_2Cy2Yfd5-IYnE45AZsB1dlGxK8X8yfUnuYwj-gTppSCqNvZYa6OYxcH_1bZ63lV-VrrkPOpdwrMRGQPd9pVbUQtsYLnWorPYdj4gbXPUnNtL5G-UVYZXH96/s1600/Beans.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yellow, purple and green beans.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UXIvV3WRm76J9514tjaT-9zzL_bVrc3AFPNAXJZPZLod_rV6emrVZz_NJae76H21dl_3R3MplnuvC584nSExJTb5-xsnO58GP5QXb17J3_xKEleRXsNI_qbv1CoEAYi9isCwY7AhDB6g/s1600/Potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7UXIvV3WRm76J9514tjaT-9zzL_bVrc3AFPNAXJZPZLod_rV6emrVZz_NJae76H21dl_3R3MplnuvC584nSExJTb5-xsnO58GP5QXb17J3_xKEleRXsNI_qbv1CoEAYi9isCwY7AhDB6g/s1600/Potatoes.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One pound of potatoes.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTdDm0GOlPnjlNVxfbghS2kYGYHv1B-yHNqnzTdXunnrN9j2szjhAv1Gl5lHkfvmAuHU48Fr7kCBlB1t-BktY9hGocWJqkporNVCBgbMU500HI2AbykSG6s28giqZaquap63h-Ix8f_mA/s1600/Spring+Onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixTdDm0GOlPnjlNVxfbghS2kYGYHv1B-yHNqnzTdXunnrN9j2szjhAv1Gl5lHkfvmAuHU48Fr7kCBlB1t-BktY9hGocWJqkporNVCBgbMU500HI2AbykSG6s28giqZaquap63h-Ix8f_mA/s1600/Spring+Onions.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">White and Purple Onions.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKU24DKhx1sLjJPfb2Cu-IpY3j-TvzAIuHfZyjw6PUC6pIG6CYIV-8fEC2326d-f7SjXYnYYphLKOvc44IJ4MWb2326dhskLZU_oSWc-yzyiewRR9_Kfj7P90noJcxgopnmfCMU43FThh/s1600/Garlic.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJKU24DKhx1sLjJPfb2Cu-IpY3j-TvzAIuHfZyjw6PUC6pIG6CYIV-8fEC2326d-f7SjXYnYYphLKOvc44IJ4MWb2326dhskLZU_oSWc-yzyiewRR9_Kfj7P90noJcxgopnmfCMU43FThh/s1600/Garlic.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Music garlic.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIRIzVrHH5UzuQE6okDCe3DDscbkAhowD-9u5nK__3QL75xqAxhEO8V0Ls2TWdzHKlz5akZm833ia0hxDaOgS-4WKjrj17Kn_cyH0c1rXqxQiw3nIegB_slx0CZLIP1hWj9F1bFGgw-ap/s1600/Cucumbers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibIRIzVrHH5UzuQE6okDCe3DDscbkAhowD-9u5nK__3QL75xqAxhEO8V0Ls2TWdzHKlz5akZm833ia0hxDaOgS-4WKjrj17Kn_cyH0c1rXqxQiw3nIegB_slx0CZLIP1hWj9F1bFGgw-ap/s1600/Cucumbers.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cucumbers.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLfRdKHC4k1hyphenhyphenKu9ozjo6NhuWqFixNDQvca32OPEgBXA8yJbKTaoEwOG-dVxeCuZ5Nf8Cpq7U-yQdAEqZ4EXcRi7w44FCO2eA9-5dFQ53Va8yMjoK0VfZhyG5cWcT1eQKcndClzG4QK_T/s1600/Fennel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYLfRdKHC4k1hyphenhyphenKu9ozjo6NhuWqFixNDQvca32OPEgBXA8yJbKTaoEwOG-dVxeCuZ5Nf8Cpq7U-yQdAEqZ4EXcRi7w44FCO2eA9-5dFQ53Va8yMjoK0VfZhyG5cWcT1eQKcndClzG4QK_T/s1600/Fennel.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fennel.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38v7hAf5rM7s_QgMm0iAMdzx2uKGoG2GAR9pb9ikg7QB24WnJNy1Ilkp7ngx37hhqxHHfNzwZlUdZ63aQA-HBRvx_32zAyL2h1jSjrKh4ubmFNcTps8QqhhzyWM-UkBhn0Ag0ZTw-8SNg/s1600/Zucchinis.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg38v7hAf5rM7s_QgMm0iAMdzx2uKGoG2GAR9pb9ikg7QB24WnJNy1Ilkp7ngx37hhqxHHfNzwZlUdZ63aQA-HBRvx_32zAyL2h1jSjrKh4ubmFNcTps8QqhhzyWM-UkBhn0Ag0ZTw-8SNg/s1600/Zucchinis.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Zucchini and Summer Squash.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoR-l0Ayk_n65-leg_rsfmdGLXpsD1c7-G3YL6i1w0sebQzLKQZdkAE7REUMS3yJSATRFn1a0_B9wu_Y6gqXjs80ATw15PFO4c6SoqHk68iYe9GhGYF-83dJnlwrxfFRpkOdcKbHIgoyV/s1600/Cabbage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaoR-l0Ayk_n65-leg_rsfmdGLXpsD1c7-G3YL6i1w0sebQzLKQZdkAE7REUMS3yJSATRFn1a0_B9wu_Y6gqXjs80ATw15PFO4c6SoqHk68iYe9GhGYF-83dJnlwrxfFRpkOdcKbHIgoyV/s1600/Cabbage.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cabbage.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4sy8noJq_0ShPGrm-E6g_pjavBXTb79r_-ATmq_bYBOR1H0fX5Za1BaoWCF6D3UOHoUzTpOTWz1dJE0dzjgWfejS8HfEX-xoSPqZIm1OC26y6cqgqWppdyKOskiVKqsyesfrbypZKITJ/s1600/Carrots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf4sy8noJq_0ShPGrm-E6g_pjavBXTb79r_-ATmq_bYBOR1H0fX5Za1BaoWCF6D3UOHoUzTpOTWz1dJE0dzjgWfejS8HfEX-xoSPqZIm1OC26y6cqgqWppdyKOskiVKqsyesfrbypZKITJ/s1600/Carrots.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Carrots.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxx5f_LbCYEU8KFwSLF_BAkhUnvAMrwgc7ZO014q2p_RoHaEe0IKBvr1UXwbpPZ4YA_ZzGEyWlSgxcNf5un7vM3A4AyVP3roIbAHRUZ4hVyJpBb-lLP3IEcBk92oxB2YCsePYm0_x-Z78/s1600/Dinosaur+Kale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWxx5f_LbCYEU8KFwSLF_BAkhUnvAMrwgc7ZO014q2p_RoHaEe0IKBvr1UXwbpPZ4YA_ZzGEyWlSgxcNf5un7vM3A4AyVP3roIbAHRUZ4hVyJpBb-lLP3IEcBk92oxB2YCsePYm0_x-Z78/s1600/Dinosaur+Kale.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dinosaur Kale.</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_IzObE0kuvzeEYvRKJeWFC56f_ewi8Hx-VyKNngOGm1cJYilaZRE1mt1B-bOM4dNTt5d1PQz8emUBO6XPCrTg6jxjNde8KPsfdwDcm3jN7nLIwOY0W4YYGDzZqwsqeQzddIVZmU0BP3x/s1600/Greek+Salad+for+Food+Day+Canada.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3_IzObE0kuvzeEYvRKJeWFC56f_ewi8Hx-VyKNngOGm1cJYilaZRE1mt1B-bOM4dNTt5d1PQz8emUBO6XPCrTg6jxjNde8KPsfdwDcm3jN7nLIwOY0W4YYGDzZqwsqeQzddIVZmU0BP3x/s1600/Greek+Salad+for+Food+Day+Canada.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Greek Salad using the cucumbers and spring onion from the CSA basket. I also bought Roots and Shoots Farm's tomatoes at the <a href="http://ottawafarmersmarket.ca/" target="_blank">Ottawa Farmers' Market Westboro</a>. The beautiful fresh feta is from <a href="http://www.milkhouse.ca/" target="_blank">Milkhouse Farm and Dairy</a>. They have wonderful artisan sheep cheeses. And they are local.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnPbn8RWWRl-5Og61EUgAjF6qd9aeO01SOI27tPTM_PXHquOmfQx6RSIlB7fBURxsKLGs7O9s2Sc5cAsFpcN96Tn0avXaGPxv8soNOyMTbZUZQw6adw99a58ISZc0dfjlKR6B3QsWkO58/s1600/Coleslaw+and+beans.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMnPbn8RWWRl-5Og61EUgAjF6qd9aeO01SOI27tPTM_PXHquOmfQx6RSIlB7fBURxsKLGs7O9s2Sc5cAsFpcN96Tn0avXaGPxv8soNOyMTbZUZQw6adw99a58ISZc0dfjlKR6B3QsWkO58/s1600/Coleslaw+and+beans.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I made up the cabbage into coleslaw but didn't dress it until we were ready to eat. It was used in a number of meals at the cottage. I make my own dressing, taking inspiration from Bobby Flay's Creamy Coleslaw recipe. Some of the beans were lightly steamed and some we ate raw.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMwv4Vc-myRUdEeKm9-fgJfLeJvW51DvwDOTbHbuaz-9_Fdifj1l4M18osGjaUCvIOtW3X1V8WWvR-jG6hehIDWIb9edMSt1oTKBMhtm9ij4bB2rxZS0-PeK6AOqc1Oae9SdnFQg9Id4t/s1600/Coleslaw+and+Zucchini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBMwv4Vc-myRUdEeKm9-fgJfLeJvW51DvwDOTbHbuaz-9_Fdifj1l4M18osGjaUCvIOtW3X1V8WWvR-jG6hehIDWIb9edMSt1oTKBMhtm9ij4bB2rxZS0-PeK6AOqc1Oae9SdnFQg9Id4t/s1600/Coleslaw+and+Zucchini.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">More coleslaw! A cabbage head goes a long way. The zucchinis I didn't use for a special summer squash salad went into a zucchini dish with also included tomatoes and garlic. Zippy. More great cottage flavours.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ6ZOUhMbhCVz2KKDtj7VloV-XuO8LuZ1SAt-fFd9TmH8KF7rEqZT6fR2nFENZGmMLESh2DiirsRDInSj6tAIwIgfPAL0_QKkWneEoU8Rz9wdhfC46vXKDvT83AlBHx1zCwpP4tJSn6bJ/s1600/Hashbrowns.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXZ6ZOUhMbhCVz2KKDtj7VloV-XuO8LuZ1SAt-fFd9TmH8KF7rEqZT6fR2nFENZGmMLESh2DiirsRDInSj6tAIwIgfPAL0_QKkWneEoU8Rz9wdhfC46vXKDvT83AlBHx1zCwpP4tJSn6bJ/s1600/Hashbrowns.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Of course the quintessential cottage food is hash browns. The sizzle is just about to come up in this pan as the potatoes and spring onion hit the stove with a big slop of butter and steak spices. The final result had many tasty brown bits.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyLrhe68zE818IrTV6tbhFEYpGkDpZddKli5txzkrx3P-UL1Q9VO69MI1jKLEzyDBICOK1Qsrs2Tg7rPUH93xAM6djmHVhYhyphenhyphenV1yJAH_KiB8NiiNO1bo_GzJh_3fyHxO_t2cjv1_4dz89/s1600/Roasted+Carrots.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYyLrhe68zE818IrTV6tbhFEYpGkDpZddKli5txzkrx3P-UL1Q9VO69MI1jKLEzyDBICOK1Qsrs2Tg7rPUH93xAM6djmHVhYhyphenhyphenV1yJAH_KiB8NiiNO1bo_GzJh_3fyHxO_t2cjv1_4dz89/s1600/Roasted+Carrots.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">They look old and wrinkled but these roasted carrots were all sweetness and candy. I ate them right off the stem. A little olive oil, salt and pepper and then they spent time in the oven at 375F. Watch them after 30 - 40 minutes to see how much wrinkle you like. Trust your nose too.</td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14zgFqW4xWnGEenZcFWE-dCRltAPMIIG0Eo14N7GcPpNq3rMO7sA3gyGbaC4VHgu45QKN2NaJvWbn7dFgo22k9C-PUz-nTJB6OvdnxnJtuUC9vr_5H2uHdk1NfFy0WtoUViZPmPG6XVQW/s1600/Roasted+Fennel.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj14zgFqW4xWnGEenZcFWE-dCRltAPMIIG0Eo14N7GcPpNq3rMO7sA3gyGbaC4VHgu45QKN2NaJvWbn7dFgo22k9C-PUz-nTJB6OvdnxnJtuUC9vr_5H2uHdk1NfFy0WtoUViZPmPG6XVQW/s1600/Roasted+Fennel.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">What fennel I didn't use for a slaw dish served with trout went into the oven to be roasted with an onion and some shallots. I thought I would use them in a pasta dish but they didn't get that far. I nibbled. Then nibbled some more. Roasted vegetables are pretty irresistible. Roughchop Ottawa said this looked Noma'esque. I am going to take it as a compliment.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm12f0GRtGB-0ZD_6M-iti09eoZTwPNfoDG-d32SQ7mzfgXSo0WngMdD87g9UMLu7L5B-qdSSNyGEpYjWQewYwzfrItsrfWggtQR6kYatiXPqM5eInpAleGuby_P-v16fP9ZiSyLOwlahJ/s1600/Zucchini+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm12f0GRtGB-0ZD_6M-iti09eoZTwPNfoDG-d32SQ7mzfgXSo0WngMdD87g9UMLu7L5B-qdSSNyGEpYjWQewYwzfrItsrfWggtQR6kYatiXPqM5eInpAleGuby_P-v16fP9ZiSyLOwlahJ/s1600/Zucchini+Salad.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My summer squash salad was inspired by Supply and Demand. I have had their rendition a few times now and love, love, love it. They also use sunflower seeds and microgreens to garnish it. Their dressing is olive oil, champagne vinegar and juice from their pickled ramps. I substituted dill pickle juice. Thank you Supply and Demand for keeping me playing with my vegetables.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mIucu4rG9nk0gduWoWPOOPJqO4rF4w2gUr08lOrZzM7l8YrFcoD9Vk-yllbP7MLke5JXj5SWpCpYcl5wqbD2MdESZyHfsqwytUSUxV7okNVJ2MOSlv_kUqs4iQxHfV_gFi4kJ2IVSTV6/s1600/Quiche++Jarlsberg,+Kale,+Onion,+Bacon.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_mIucu4rG9nk0gduWoWPOOPJqO4rF4w2gUr08lOrZzM7l8YrFcoD9Vk-yllbP7MLke5JXj5SWpCpYcl5wqbD2MdESZyHfsqwytUSUxV7okNVJ2MOSlv_kUqs4iQxHfV_gFi4kJ2IVSTV6/s1600/Quiche++Jarlsberg,+Kale,+Onion,+Bacon.jpg" height="640" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I forgot I had my dinosaur kale in the downstairs fridge. It was the last item to use up. Finding inspiration on an Instagram post from @thefeedfeed, I decided to add it to a quiche. I let it wilt with the onions in the frying pan to help reduce its wetness. I treat it similar to spinach in that way.</td></tr>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com4tag:blogger.com,1999:blog-352915250161260334.post-52450682687967679392014-07-24T23:25:00.000-04:002014-07-24T23:25:18.398-04:00Whetting Your Appetite - Love Ottawa<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA4UpkrTn4tuuubILgVLcQP_jLyBVVpK6P9zEO-JAMO0H7qzgD1O2NTMoymiXmGglCLQLhNsMHRgaFL2ok40ANfUzOUr7ThZ4fNkMH7sglehiQCahPwau43LakZEFYf69Tbuz29zhYRgC/s1600/Holland's+Cake+and+Shake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoA4UpkrTn4tuuubILgVLcQP_jLyBVVpK6P9zEO-JAMO0H7qzgD1O2NTMoymiXmGglCLQLhNsMHRgaFL2ok40ANfUzOUr7ThZ4fNkMH7sglehiQCahPwau43LakZEFYf69Tbuz29zhYRgC/s1600/Holland's+Cake+and+Shake.jpg" height="640" width="426" /></a></div>
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This morning I received a pocket call on the home phone at 6:01 am. Thank you to caller 'Anonymous' for that. There was heavy breathing and a cough, but not in the way you might think. If you think THAT way.<br />
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Based on the lead-in picture, it could suggest that this post is going to be about the newly opened <a href="https://www.facebook.com/hollandscake" target="_blank">Holland's Cake and Shake</a>, but it's not. Actually, it is a bit. But it's not the main event. Though possibly the prettiest, and for sure sweetest.<br />
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I was up before the dogs barking and the hammers dropping symphonically on the many renovation projects surrounding my turret. On the plus side, it did get me out of the house. And the reason I bolted to an early start was because a Euro Capp in a blue cup was waiting for me at <a href="https://www.facebook.com/pages/Caf%C3%A9-qui-pense/551681391529962" target="_blank">Café qui pense</a> on Main Street.<br />
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When I went to bed last night, I didn't know I was going to get up early.<br />
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I didn't know I was going to start the day with an <a href="http://www.equator.ca/" target="_blank">Equator Coffee Roasters</a>' Ethiopian Single Origin bean. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaMKZydlHsBhpZtBbF1LLGqoQFq3hOBWgyM7qNlqKxjec1mFerS5rqfruvtHQzoxtP9gdw4jEObSWWkZGQF7lPZ7o7jzQA5qblmyPJo0nnAiz1nr7azIpk7Dd0S3QrA6aKD3MCFMxe8bh/s1600/Euro+Capp+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbaMKZydlHsBhpZtBbF1LLGqoQFq3hOBWgyM7qNlqKxjec1mFerS5rqfruvtHQzoxtP9gdw4jEObSWWkZGQF7lPZ7o7jzQA5qblmyPJo0nnAiz1nr7azIpk7Dd0S3QrA6aKD3MCFMxe8bh/s1600/Euro+Capp+(w).jpg" height="640" width="428" /></a></div>
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I didn't know I was going to Holland's Cake and Shake. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQje_MPE-jaOE0Kzc34j8G5W98tL9Bz96xkBSEgQKshPzWEOSO5aTsGhqWZQpzdV4bbuqZdV5kbcvs-wgk0OccX6H-MIR_jtc_yZcz6CWR8PXTyNzTHaMQDFcG4-phyphenhyphenli3RTXTICBrOMvd/s1600/Holland's+Cake+and+Shake+Storefront+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQje_MPE-jaOE0Kzc34j8G5W98tL9Bz96xkBSEgQKshPzWEOSO5aTsGhqWZQpzdV4bbuqZdV5kbcvs-wgk0OccX6H-MIR_jtc_yZcz6CWR8PXTyNzTHaMQDFcG4-phyphenhyphenli3RTXTICBrOMvd/s1600/Holland's+Cake+and+Shake+Storefront+(w).jpg" height="640" width="428" /></a></div>
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I knew nothing of what would happen in between.<br />
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Like meeting the brains and photographer behind <a href="http://www.love-ottawa.com/" target="_blank">The Love Ottawa Project</a>, Dwayne Brown.<br />
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Buying a baguette at <a href="http://www.trueloaf.ca/" target="_blank">True Loaf Bread Company</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdGWTPW_m0zJCCN2JnLWZhmr1CH8-7rBarI7QhdcCdWQXSahWZd94pOrO73qc-DnhF9DnwOJOFXnuh6SG9bVWMInkJ4J07R2lDH5qPoTSN-ZlSwd8Oaeog0qO170zm2fgCsFTl_hbSoE7/s1600/True+Loaf+Bread+Company+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKdGWTPW_m0zJCCN2JnLWZhmr1CH8-7rBarI7QhdcCdWQXSahWZd94pOrO73qc-DnhF9DnwOJOFXnuh6SG9bVWMInkJ4J07R2lDH5qPoTSN-ZlSwd8Oaeog0qO170zm2fgCsFTl_hbSoE7/s1600/True+Loaf+Bread+Company+(w).jpg" height="640" width="428" /></a></div>
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Scouting some <a href="http://societe-orignal.com/en.html" target="_blank">Société Orignal</a> Goat's Milk Jam at <a href="http://www.redapron.ca/" target="_blank">The Red Apron</a>.<br />
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But settling for less calories and a more practical solution for lunch with a savory galette smothered in roasted kale, cherry tomatoes, caramelized onions and feta.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPfdJmEWVcXXpF1rtM12X9SQcd7Eo9hkgfitdKIDcwPLpqZoA9EzEdRRPsDAmmw9WD25jycMTjN-mwPVAp6AMz231S-fQsnfLRcQgZgsQwEXO7rnqFN-7XettC88PTL6QQo5ChbjL0QRw/s1600/Savory+Galette+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEPfdJmEWVcXXpF1rtM12X9SQcd7Eo9hkgfitdKIDcwPLpqZoA9EzEdRRPsDAmmw9WD25jycMTjN-mwPVAp6AMz231S-fQsnfLRcQgZgsQwEXO7rnqFN-7XettC88PTL6QQo5ChbjL0QRw/s1600/Savory+Galette+(w).jpg" height="640" width="428" /></a></div>
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Finding out that when everyone is looking up, looking WAY up at <a href="http://beyondthepale.ca/" target="_blank">Beyond The Pale Brewery</a>, they are checking on the vertical hop garden - part of the <a href="https://www.facebook.com/events/1392217977667402/" target="_blank">Community Grow Hop!</a><br />
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Discovering the location of <a href="http://suzyq.ca/" target="_blank">SuzyQ</a>'s new quarters. Her doughnuts have textures. So why not the place.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEjJIRIZoL-fp_RDpeYMUo0BAxu-NLqs-zZkKfHOgPJJiptsgN7ArVIwrCX2eP-9A8up4UqR8H4qZMp3G-DZT5Iy1rliDc8jNhKxPVvC8oAZhXC7t6bcE7d9ARooCwIqSHFtbM86JUuz5/s1600/SuzyQ+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEjJIRIZoL-fp_RDpeYMUo0BAxu-NLqs-zZkKfHOgPJJiptsgN7ArVIwrCX2eP-9A8up4UqR8H4qZMp3G-DZT5Iy1rliDc8jNhKxPVvC8oAZhXC7t6bcE7d9ARooCwIqSHFtbM86JUuz5/s1600/SuzyQ+(w).jpg" height="640" width="428" /></a></div>
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Meeting Elvis<truffles><truffles>. The truffle.</truffles></truffles><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMMJ9H97CGe6ExLozXmUNRCDQ-EfnAOlXOADEnmNGv6DDUSbQOsDZ-4hy-TN9gPxcEWLyPmNe56qXpfyGk8KE-gEKncA7ggVCrumjUo1_M1fVeHffMUfU0SWVEOhGUq_vvEcHCzzoKlbg/s1600/Elvis+Truffle+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpMMJ9H97CGe6ExLozXmUNRCDQ-EfnAOlXOADEnmNGv6DDUSbQOsDZ-4hy-TN9gPxcEWLyPmNe56qXpfyGk8KE-gEKncA7ggVCrumjUo1_M1fVeHffMUfU0SWVEOhGUq_vvEcHCzzoKlbg/s1600/Elvis+Truffle+(w).jpg" height="640" width="428" /></a></div>
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And his <a href="https://twitter.com/Pastryoverlord" target="_blank">Maker</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL05PZM76yYOxAgP8bpD-aTmqZ2z46iewaqu4tpRnYagQZEdNyxSeLw3Ytr53ks6uiSNesQ6Um_mgBR9f9Cn_vtcsDTLOOKcC84ZkomS5mrlgurWNqwLBL8C7gYR-qODju71VijZaMR7W3/s1600/Michael+Holland+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL05PZM76yYOxAgP8bpD-aTmqZ2z46iewaqu4tpRnYagQZEdNyxSeLw3Ytr53ks6uiSNesQ6Um_mgBR9f9Cn_vtcsDTLOOKcC84ZkomS5mrlgurWNqwLBL8C7gYR-qODju71VijZaMR7W3/s1600/Michael+Holland+(w).jpg" height="640" width="428" /></a></div>
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Getting a $50 parking ticket from the remarkably efficient <a href="http://ottawa.ca/en/serviceottawa/bylaws/pay-parking-ticket" target="_blank">City of Ottawa</a>. (12 minutes less talking could have saved me a bundle.)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX4rM9rcCV1wgHMAf-sRDQpyKSjMjt09xX1AnpLMsHdf0WomsZWSEr9TpCwEy4AmQyqS88pOKuYv9APXjXqoWrwW7xdC9LdZG3_g1IbsvV69AfTJW3xKJEgWlGbJdB-YVH5OmE8v3hoS5/s1600/Parking+Ticket.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX4rM9rcCV1wgHMAf-sRDQpyKSjMjt09xX1AnpLMsHdf0WomsZWSEr9TpCwEy4AmQyqS88pOKuYv9APXjXqoWrwW7xdC9LdZG3_g1IbsvV69AfTJW3xKJEgWlGbJdB-YVH5OmE8v3hoS5/s1600/Parking+Ticket.jpg" height="640" width="426" /></a></div>
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None of this would have been part of my day if I didn't get that pocket call and then see a tweet minutes later that went something like this.<br />
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<blockquote class="twitter-tweet" lang="en">
A perfect morning for an <a href="https://twitter.com/hashtag/Ottawa?src=hash">#Ottawa</a> coffee! <a href="http://t.co/DzAKxXLl5p">http://t.co/DzAKxXLl5p</a> Any guesses to where this latte was photographed? <a href="http://t.co/IKOpov0xF4">pic.twitter.com/IKOpov0xF4</a><br />
— loveOttawa (@love_ottawa) <a href="https://twitter.com/love_ottawa/statuses/492248331490299904">July 24, 2014</a></blockquote>
<script async="" charset="utf-8" src="//platform.twitter.com/widgets.js"></script>
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To which I replied...<br />
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<blockquote class="twitter-tweet" lang="en">
<a href="https://twitter.com/love_ottawa">@love_ottawa</a> the table top has me thinking Cafe Qui Pense. But then why not the Euro Capp in the blue cups? Stumped.<br />
— Anne Waters (@AMWATERS) <a href="https://twitter.com/AMWATERS/statuses/492250435533553664">July 24, 2014</a></blockquote>
<script async="" charset="utf-8" src="//platform.twitter.com/widgets.js"></script>
And so began the conversation.<br />
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As I set my table for tea and cake tonight, the details of the very full morning came flooding back over me. A few nuggets stand out.<br />
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Embrace living in the moment. Living in the now.<br />
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Listen. Listen for possibilities.<br />
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Today I learned that how you frame a story isn't just in what you include in the picture but sometimes it's what you don't.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-_AHOkMfuO5bM93K59Uv4QwcO5FHA2_znRN_vGQaQ6opQLlmo5C7FDZEljvEfuHTTQ5xRtdDlW9HBi-zd1adbhfWqY6pRqb4Bwi5Vqokiwa2FJJa8lRTxOnPMLol199OU7YPllqouLz8/s1600/Holland%2527s+Cake+and+Shake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-_AHOkMfuO5bM93K59Uv4QwcO5FHA2_znRN_vGQaQ6opQLlmo5C7FDZEljvEfuHTTQ5xRtdDlW9HBi-zd1adbhfWqY6pRqb4Bwi5Vqokiwa2FJJa8lRTxOnPMLol199OU7YPllqouLz8/s1600/Holland%2527s+Cake+and+Shake.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Cakes and treats from Holland's Cake and Shake on Armstrong across from the Parkdale Market. Bottom left: Pineapple Coconut Cream Cheese Caramel Cake $4. Middle: Orange Crush Meringue Tart $4. Top: Raspberry Shortcake $4. Bottom right: Elvis Truffle - Peanut Butter, Banana and Bacon, covered in White Chocolate $2.50.</span></td></tr>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com2tag:blogger.com,1999:blog-352915250161260334.post-80868042227608610922014-07-24T15:37:00.002-04:002014-09-04T15:19:24.466-04:00The Wedge Salad Makes A Comeback<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfBaavJ7U5pcL0cuuheXx4urRrC-PP-0Q4v3HG4ksXrTUnPPRcoZ52V_uVj9UDEgiWIeHpmc1o3nSXYB5qfnGbRxVD1Chs-w9iyOTLB4UNt4yL5RAgiBedSxA45xl_ilZSkHdvJr2BcVN/s1600/Wedge+Salad+w+Roots+Shoots+lettuce+(W).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfBaavJ7U5pcL0cuuheXx4urRrC-PP-0Q4v3HG4ksXrTUnPPRcoZ52V_uVj9UDEgiWIeHpmc1o3nSXYB5qfnGbRxVD1Chs-w9iyOTLB4UNt4yL5RAgiBedSxA45xl_ilZSkHdvJr2BcVN/s1600/Wedge+Salad+w+Roots+Shoots+lettuce+(W).jpg" height="640" width="426" /></a></div>
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The prognosticators for food trends keep telling us that the Iceberg Wedge Salad is back. In fact they have been telling us for the past 10 years that this popularized mid-century modern first course celeb has been making its comeback!</div>
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Of late, perhaps many would give credit for its resurgence to the Mad Men craze. This American television period drama series is also acclaimed for the cocktail rebirth. But I digress.</div>
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I love blue cheese and so for me the Wedge Salad becomes another delivery mechanism for the pungent bite-y cheese.</div>
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The Wedge Salad probably fell out of favour like most things do when they become overdone, predictable and are no longer prepared with care. The fickle are then easily wooed to the next new salad sensation.</div>
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The formula for the Wedge Salad is pretty consistent - iceberg lettuce quartered, lots of bacon, tomatoes and chives for colour. </div>
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As Shawna Wagman points out in her <i>Trends</i> article in Ottawa Magazine's Eating & Drinking 2014, variations in eateries around town include pickled spicy eggs, fried pig's ears, cucumber petals, crushed pink peppercorns, and even pickled carrots. </div>
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Any reincarnation that satiated me in this century has still been quite familiar.</div>
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My latest CSA basket from Roots and Shoots Farm included a head of iceberg lettuce. Wedge was the first thing that came to mind. </div>
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This particular head was a beautiful green with tender flawless, though quite loosely packed leaves. The iceberg lettuce I bought for my last Wedge Salad in March looked utterly anemic in comparison.</div>
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Whether you follow food trends or like food '<i>just because</i>', get yourself a crisp Berg and start piling on the Blue.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVDmsgY50y5DlQHwfpDs4tFwjBgskEMlc6h18n_QkF85qRpKSvlYIpVl8bn5lUPQYQvJg4fNo9t6WQU2-AaukYtn-7DnSYlstOSLO8r1NSFf9ZLwMs6H08cbxDDBDFcYH7o2OhnCs5SKq/s1600/Iceberg+Lettuce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtVDmsgY50y5DlQHwfpDs4tFwjBgskEMlc6h18n_QkF85qRpKSvlYIpVl8bn5lUPQYQvJg4fNo9t6WQU2-AaukYtn-7DnSYlstOSLO8r1NSFf9ZLwMs6H08cbxDDBDFcYH7o2OhnCs5SKq/s1600/Iceberg+Lettuce.jpg" height="640" width="426" /></a></div>
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<b>BLUE CHEESE DRESSING FOR AN ICEBERG WEDGE SALAD</b></div>
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Inspired by many. Bon Appétit Magazine, Fine Cooking Magazine, Aaron McCargo Jr., Martha Stewart, David Lebovitz to name a few.</div>
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This blue cheese dressing handily covers 4 servings. It makes a great dip for carrots, celery and suicide wings. Just use less buttermilk and lemon juice so it is 'stiffer'.</div>
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<b>Ingredients:</b></div>
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100 - 125 gr. blue cheese, depending on your taste</div>
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4 tablespoons sour cream</div>
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3 - 4 tablespoons buttermilk, depending on your preferred consistency</div>
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2 - 3 tablespoons mayonnaise</div>
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2 tablespoons freshly squeezed lemon juice</div>
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a dash of sriracha</div>
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salt and pepper to taste</div>
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<b>Method:</b></div>
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Combine the crumbled blue cheese, sour cream and mayonnaise. Mash the blue cheese as you stir but make sure it still has some chunks throughout. Add the lemon juice and stir. Add the buttermilk until you have the desired consistency. Add a dash of sriracha and season with salt and pepper to taste.</div>
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The dressing will stiffen when fully chilled. Have it sit out while you are preparing the plates to soften it.</div>
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Serve over a quartered iceberg lettuce, core removed. Garnish with bacon chunks/crumble and wedges of small tomatoes. Sprinkle with chopped chives. Include small chunks of blue cheese if you have some leftover.</div>
One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-63312737481930036742014-07-22T20:12:00.000-04:002014-07-22T20:12:25.210-04:00Roots and Shoots Farm - 5th Week of CSA Food 2014<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0omYAYF2gzo9DxPNfPhAveRI_OM24ceO8zej7gFD0R40E_HSshLfM25ZmO4BYRehy3VaiHyUssU2QcEhDS8-hCklqGyPVnMOqGhoudAvxSM-O-LxgmpGtNWHu_vDZDmtd0lhkr4X-vlU1/s1600/Garlic+Scapes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0omYAYF2gzo9DxPNfPhAveRI_OM24ceO8zej7gFD0R40E_HSshLfM25ZmO4BYRehy3VaiHyUssU2QcEhDS8-hCklqGyPVnMOqGhoudAvxSM-O-LxgmpGtNWHu_vDZDmtd0lhkr4X-vlU1/s1600/Garlic+Scapes.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Garlic Scapes</span></td></tr>
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The word is spreading about Roots and Shoots Farm. </div>
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We had friends in for an impromptu dinner party Saturday night to share in our latest CSA basket, only to find out they have jumped on board too. It is their first year and they are so pleased that they are augmenting their half share with more Roots and Shoots produce from the Ottawa Farmers' Market Westboro.</div>
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Want to know why they are so excited? Here is what we both brought home from our Thursday pickup.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwU8K4CwMa65FKCEHZSQ3MCXyZpjgWSkGS7QNeVSf7-LzbHoBBWe0uokTL9AMEwF_7rIzH1zzHNgVsJhck6gaQgJlPmqnx2VrBJxjU8m1P5fm7lH7iXISMnFD2zKeQJLpzhCjHc4b33P0o/s1600/Cucumbers+portrait.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwU8K4CwMa65FKCEHZSQ3MCXyZpjgWSkGS7QNeVSf7-LzbHoBBWe0uokTL9AMEwF_7rIzH1zzHNgVsJhck6gaQgJlPmqnx2VrBJxjU8m1P5fm7lH7iXISMnFD2zKeQJLpzhCjHc4b33P0o/s1600/Cucumbers+portrait.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Cucumbers</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYH04W8WwlR-zed5jsW5iICIvSOXq-Sza4F05auWqr8UT9D12cyShWGT6UefFeAvO86F2I_zZznAxCI1IFmncX8kxl7qrMW76Ay8Q1abAhAcNxJzneNl1Ijado8vJTul3MfyqMenhIwpK/s1600/Dinosaur+Kale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcYH04W8WwlR-zed5jsW5iICIvSOXq-Sza4F05auWqr8UT9D12cyShWGT6UefFeAvO86F2I_zZznAxCI1IFmncX8kxl7qrMW76Ay8Q1abAhAcNxJzneNl1Ijado8vJTul3MfyqMenhIwpK/s1600/Dinosaur+Kale.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Dinosaur Kale</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FoC4zkqMc42w3HVYTmicJgo6yYpWL41o5zgGpnR5csUQxrcwSZ1o-4UZ3dGxvH8fJKlKTwDYd5pUZhWXvwH6dpu2LoYo40Ywv_BMEaqvSGNQEXuopGaTRzFsa6pUhC8lGyqh300rXfFm/s1600/Golden+Beets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_FoC4zkqMc42w3HVYTmicJgo6yYpWL41o5zgGpnR5csUQxrcwSZ1o-4UZ3dGxvH8fJKlKTwDYd5pUZhWXvwH6dpu2LoYo40Ywv_BMEaqvSGNQEXuopGaTRzFsa6pUhC8lGyqh300rXfFm/s1600/Golden+Beets.jpg" height="266" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Golden Beets</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrU6LbU2Y89Xp0R8EIx-4-QTwqqkGR55Yx3F-51XuMYuwfbAFR7Y2PrsqlfW9jPJcNnWLmx4FdOCMxcFcRF5YegOR1DTJJKHr1QB5DVo6LXZ91d88bYx3jP4x_7j1Enl4kW4UXWHVpZ7oJ/s1600/Hakurei+Turnips.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrU6LbU2Y89Xp0R8EIx-4-QTwqqkGR55Yx3F-51XuMYuwfbAFR7Y2PrsqlfW9jPJcNnWLmx4FdOCMxcFcRF5YegOR1DTJJKHr1QB5DVo6LXZ91d88bYx3jP4x_7j1Enl4kW4UXWHVpZ7oJ/s1600/Hakurei+Turnips.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="background-color: white; color: #333333; font-size: 14.399999618530273px; line-height: 20px; text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">Hakurei Turnips</span></span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pUcdNmRCj2GkxMQ4SnycMfBqXG4odk1I6mKiECHTlxz8CnaCFo__5Ywc4qQphdnJ6szxtNvETNJKfbMWi6R_aDFdl41H0i9FZB64E70kjEjmhuPGIGyRXab8uay0wtNQtX7Zd3ctvjYx/s1600/Iceberg+Lettuce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_pUcdNmRCj2GkxMQ4SnycMfBqXG4odk1I6mKiECHTlxz8CnaCFo__5Ywc4qQphdnJ6szxtNvETNJKfbMWi6R_aDFdl41H0i9FZB64E70kjEjmhuPGIGyRXab8uay0wtNQtX7Zd3ctvjYx/s1600/Iceberg+Lettuce.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Iceberg Lettuce</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Spring Onions</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Summer Squash</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Carrots</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Cilantro</span></td></tr>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-91485479446200914932014-07-22T15:34:00.000-04:002014-08-02T00:38:13.655-04:00Building Good Sandwiches The Organic Way - Avocado and Egg on Rye<div class="separator" style="clear: both; text-align: center;">
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I took the long way to lunch today. <i>The really long way.</i> What could I possibly eat? The fridge wasn't brimming, nor was it empty. But it gave off that vibe like <i>"There's nothing to eat."</i></div>
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The crisp, fresh, sweet carrots first beckoned my munch. Then a large, succulent cucumber. The scant leftover blue cheese dressing was almost too obvious.</div>
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I figure they deserved some civility, so instead of crunching down on them mindlessly, they were cleaned and cut and presented for sharing.</div>
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In my fridge foraging I found a nicely ripe avocado, a partly cut red onion, a small wedge of Jarlsberg cheese and a few herbs - cilantro, basil and chives. Oh some kind of sandwich I guess. Still pretty un-enthused.</div>
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The bread is kept in the freezer, pre-sliced at purchase or at home just before hitting the chiller.</div>
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Avocado said rye bread. I agreed. Lucky me, one slice left.</div>
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And so on with the building and piling. It was now seeming more hopeful.</div>
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I find building my open-faced sandwiches is much like art. You stand back and stare at the canvas and size up the look - and in this case the taste - then figure out where to put more colour, more texture, more flavour.<br />
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You know me well enough by now to know that my cheap trick is the egg - more often than not, soft-boiled. Partly it is my canned answer to '<i>What next?</i>' when my lame response is apt to be '<i>I don't know</i>'. I like that it is <i>colour</i> and it is <i>protein</i> too. Maybe that makes this cheap trick okay then. I blame my Danish roots. We do love the egg.<br />
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So it was that my lunch organically unfolded. The carrots, the cucumber, the smørrebrød sandwich. And in the very last seconds, a quick splash of sriracha for the <i>WOW</i> and the <i>POW</i>.</div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">* Happy to say that my carrots, cucumber and cilantro came in my latest CSA basket from <a href="http://www.rootsandshootsfarm.com/" target="_blank">Roots and Shoots Farm</a>. The to-die-for sriracha is a new creation from <a href="http://www.michaelsdolce.com/" target="_blank">michaelsdolce</a> which I bought at the <a href="http://ottawafarmersmarket.ca/" target="_blank">Ottawa Farmers' Market</a>, Brewer Park.</span></div>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-10881457212031379382014-07-17T02:27:00.000-04:002014-07-17T02:36:50.189-04:00Roots and Shoots Farm - 3rd Week of CSA Food 2014<div class="separator" style="clear: both; text-align: center;">
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My second CSA basket in the third week of the Roots and Shoots Farm CSA program had nine beautiful specimens. As I worked my way through the produce, I took a quick picture on my phone of each dish I prepared. Follow along to see what happened with each item in my basket.</div>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Basil - the next day I made a batch of basil pesto using the basil, extra virgin olive oil, garlic, parmesan, pine nuts, salt and pepper. I was able to make three 125ml jars of pesto. Two jars went into the freezer.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Some of the basil pesto was used in this pasta dish. I also used some of the spring onions and the garlic scapes.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mkPbG_h3s8lxlVcWhSmdpFsYF2l-xa-lrUijgEHLlfNjgUyvTSaJqovPDRCmQx3K5rcV2hq6OufLY9OMCRs3amVgBhRSexGYXIlOgnimu4o7o3avMOqX54MY9z9IDGqKzDd72s1Zzn7J/s1600/Kale+Salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6mkPbG_h3s8lxlVcWhSmdpFsYF2l-xa-lrUijgEHLlfNjgUyvTSaJqovPDRCmQx3K5rcV2hq6OufLY9OMCRs3amVgBhRSexGYXIlOgnimu4o7o3avMOqX54MY9z9IDGqKzDd72s1Zzn7J/s1600/Kale+Salad.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The mister made a kale salad and made a lemony vinaigrette. He topped with grated parmesan and some of our stash of toasted pine nuts.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2bWgVX-oHmTvlEKLC0hKdb7SnaWeH9VTUiWJotjW_2f3Is1uBbhfNZ0C4tAL2DEmmxhNO-HsllSrW133EpjKUG9affd4hdQnmdu-u1g9FrxXnxarAA6tkCh8VlTP_9fQ1B2M4JyguXo-/s1600/Napa+Cabbage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb2bWgVX-oHmTvlEKLC0hKdb7SnaWeH9VTUiWJotjW_2f3Is1uBbhfNZ0C4tAL2DEmmxhNO-HsllSrW133EpjKUG9affd4hdQnmdu-u1g9FrxXnxarAA6tkCh8VlTP_9fQ1B2M4JyguXo-/s1600/Napa+Cabbage.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Napa Cabbage</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3d2CBPjoIBCe0AUDLNnGBh1rZfxmrj-MzodoZHgjQTcCPQuuMkYrqIPCt8CTA3YUs5r3Do0loV93zKCTjX9SJq0Yc_pSnrPLP1_7-Pp5he9qkYpcK0NaxQ86qTXorg8hnRzkXssFW7nL/s1600/Napa+Cabbage+coleslaw.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi3d2CBPjoIBCe0AUDLNnGBh1rZfxmrj-MzodoZHgjQTcCPQuuMkYrqIPCt8CTA3YUs5r3Do0loV93zKCTjX9SJq0Yc_pSnrPLP1_7-Pp5he9qkYpcK0NaxQ86qTXorg8hnRzkXssFW7nL/s1600/Napa+Cabbage+coleslaw.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I made a coleslaw with the Napa cabbage. I also used some of the spring onions. The dressing is based loosely on Bobby Flay's Creamy Coleslaw recipe.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQmg2o2WB1KnPVtKHRut22Lu4CAVkKU2i0x063jl-nsPnlWJVjsIUF3hxjq2mp7Pr4vkDRkSlkHWPmgULVhS08W0JTjqh7_mCReRClxQV5dGuNlMZtTPW-XD-bcDvWAOTkSS1RS5CgP2p/s1600/Peas.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifQmg2o2WB1KnPVtKHRut22Lu4CAVkKU2i0x063jl-nsPnlWJVjsIUF3hxjq2mp7Pr4vkDRkSlkHWPmgULVhS08W0JTjqh7_mCReRClxQV5dGuNlMZtTPW-XD-bcDvWAOTkSS1RS5CgP2p/s1600/Peas.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Peas</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXo_ENEtNVUUeMgG3r8Pt1RLANDz9R_lm2BsFsvv42QV6ttGMtMynAbdylq88W3bbp-9KpgCTSDBW0idRNseIqzsTz6ID-dmGEWz1Mq17vtNxmhL8uBPHsPkP6BSI5eVn-Q0fX0LalS1h/s1600/Broccoli.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrXo_ENEtNVUUeMgG3r8Pt1RLANDz9R_lm2BsFsvv42QV6ttGMtMynAbdylq88W3bbp-9KpgCTSDBW0idRNseIqzsTz6ID-dmGEWz1Mq17vtNxmhL8uBPHsPkP6BSI5eVn-Q0fX0LalS1h/s1600/Broccoli.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Broccoli</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqv4ix-MEIXuDTrxXRV3F1uruW7C-SnM74Im7O_IoA-7g5Q8GOPOKdfu7S08oAr4fyb_D3J9EwQeSBDFDlh4Gz-AeKpsABjog__VHbgaNvp6xsbi-WthC98nwyyP-WWBTaBzypd16CsUO/s1600/Stir+Fry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqv4ix-MEIXuDTrxXRV3F1uruW7C-SnM74Im7O_IoA-7g5Q8GOPOKdfu7S08oAr4fyb_D3J9EwQeSBDFDlh4Gz-AeKpsABjog__VHbgaNvp6xsbi-WthC98nwyyP-WWBTaBzypd16CsUO/s1600/Stir+Fry.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">I used the peas, broccoli and some of the spring onions and garlic scapes for this stir fry which was served over steamed rice.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0Jh7q1FCuLBle-WN6h3yn1kn54d_CylXnQO4_PypFRUGVtlM3bgx8AuOiBltcLdoz3Kst46RzR1qwG8HmyMVZoqpgOw69RWcnbYFvxLFMVQaYJa0DH6kCgADmaqEECzX4Jz2gHRCTEHg/s1600/Zucchini.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0Jh7q1FCuLBle-WN6h3yn1kn54d_CylXnQO4_PypFRUGVtlM3bgx8AuOiBltcLdoz3Kst46RzR1qwG8HmyMVZoqpgOw69RWcnbYFvxLFMVQaYJa0DH6kCgADmaqEECzX4Jz2gHRCTEHg/s1600/Zucchini.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Zucchini</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5buUerCK_3gRe5RJgZPEB5OMtqjTisZozxPu4e49z-9GCyb1PPl6p3vMZ9oFoI3LcV4ppAS6qrtGjfprIvIuC0xdcNJqMgAx3fU7OtekXpA7AezupVDLe7lcFmnwmejeS9h_PK9JqzX4/s1600/Zucchini+Rollups+prepped.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ5buUerCK_3gRe5RJgZPEB5OMtqjTisZozxPu4e49z-9GCyb1PPl6p3vMZ9oFoI3LcV4ppAS6qrtGjfprIvIuC0xdcNJqMgAx3fU7OtekXpA7AezupVDLe7lcFmnwmejeS9h_PK9JqzX4/s1600/Zucchini+Rollups+prepped.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">This zucchini yielded 9 thin strips. We grilled them lightly and let them cool. Just before serving our party treats, we spread them with a soft cheese - Garlic and Fine Herbs Boursin.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT3sWfny9jdtsIRibnGWbm3IfTSf_ZDka_NE5Ot-07hxC1_xGR8JOIK16K6XydCl_IXrU4WdGUi5xPF2GMMirSYkG1c3EBI2GyLjowMiqjRAASXIoWGG1a80DZLYEny8Ehw1_zXsVm3g7/s1600/Zucchini+Rollups.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtT3sWfny9jdtsIRibnGWbm3IfTSf_ZDka_NE5Ot-07hxC1_xGR8JOIK16K6XydCl_IXrU4WdGUi5xPF2GMMirSYkG1c3EBI2GyLjowMiqjRAASXIoWGG1a80DZLYEny8Ehw1_zXsVm3g7/s1600/Zucchini+Rollups.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Grated parmesan was heaped on top and then they went under the broiler to brown and warm up. A great party treat.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnJphKQFReB1hVtqCGFZm3FBsYmEl2NwYcij3AA5OgP538M_NEGvrlDe021Xgx1x9hzLG3nKJgE7BVhpwCrGl0HWqDdvjFBasiOCaRHnc8xv9aCPusImg9mYuSfe-kU4cVpCX8UmPT9QM/s1600/Beets.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDnJphKQFReB1hVtqCGFZm3FBsYmEl2NwYcij3AA5OgP538M_NEGvrlDe021Xgx1x9hzLG3nKJgE7BVhpwCrGl0HWqDdvjFBasiOCaRHnc8xv9aCPusImg9mYuSfe-kU4cVpCX8UmPT9QM/s1600/Beets.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Beets</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZHoDXhxPiu84c1hpVC-M12G3U6K1GGBoLjupoeaygYhDq2Rh2bimsUkNNm-41lcIWdBH9gUx-Tyciygl7sUb1VM5ELJlk7esQbyenKobJclvFborlhC8t1AjiaZYc_41Howe3HwvYEs8/s1600/Beet+salad.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEZHoDXhxPiu84c1hpVC-M12G3U6K1GGBoLjupoeaygYhDq2Rh2bimsUkNNm-41lcIWdBH9gUx-Tyciygl7sUb1VM5ELJlk7esQbyenKobJclvFborlhC8t1AjiaZYc_41Howe3HwvYEs8/s1600/Beet+salad.jpg" height="400" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">The beets were roasted in the oven and the beet greens were set aside for another dish. When slightly cooled and peeled we used them in the ubiquitous roasted beet and goat cheese chèvre salad. I included some greens from my friend's garden, microgreens from Butterfly Sky Farm, and some pralined pecans. The dressing is an orange maple dressing using Kricklewood Farm's cold-pressed sunflower oil.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN94s9XbL5IBv_PIc2KbQNDylTPuLQhACN9WtJGHxZD9md5MqpK9g5b9vLgFbKVvcA8UPF0vmHGDOZeZuXA9Z852osLIwNlDltb4PMVnoNTZ9Lk_kyt48hR6kAhurXoJ5mcKBwn9yCrmI/s1600/Spring+Onions.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirN94s9XbL5IBv_PIc2KbQNDylTPuLQhACN9WtJGHxZD9md5MqpK9g5b9vLgFbKVvcA8UPF0vmHGDOZeZuXA9Z852osLIwNlDltb4PMVnoNTZ9Lk_kyt48hR6kAhurXoJ5mcKBwn9yCrmI/s1600/Spring+Onions.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Spring onions</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPOYxVQFpEF3D-zziE9coTDT1FjepdPzPsvo9vgR1gvh-io_zCe9IbcXBiY7QJ4Po6xIWadt5Mf34W8j3pQIW6rFyOt4Svpo4QIv_h0aBCcRpaDEcvHrFm4D2rhP_tdANtibLHQoVRlTq/s1600/Garlic+Scapes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMPOYxVQFpEF3D-zziE9coTDT1FjepdPzPsvo9vgR1gvh-io_zCe9IbcXBiY7QJ4Po6xIWadt5Mf34W8j3pQIW6rFyOt4Svpo4QIv_h0aBCcRpaDEcvHrFm4D2rhP_tdANtibLHQoVRlTq/s1600/Garlic+Scapes.jpg" height="640" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Verdana, sans-serif;">Garlic scapes</span></td></tr>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com2tag:blogger.com,1999:blog-352915250161260334.post-16179542908500572392014-07-10T00:13:00.000-04:002014-08-24T16:15:30.747-04:00Smitten Kitchen's Best Cocoa Brownies - To Heal The Broken Hearts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EEX7xbht2ca6ZzimrLMz09Y2PGKpPeuHO1A8G_H4QnNCh8j_STxwAcAXCI6o8KNhaIjMio-YRdAlBtZUKhBlhNycU7O1gkJ6FBC-B7QA2GdQzC0IVjXMXDMbaPBGMFwdP5CIddhX9_4b/s1600/Smitten+Kitchen+Brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9EEX7xbht2ca6ZzimrLMz09Y2PGKpPeuHO1A8G_H4QnNCh8j_STxwAcAXCI6o8KNhaIjMio-YRdAlBtZUKhBlhNycU7O1gkJ6FBC-B7QA2GdQzC0IVjXMXDMbaPBGMFwdP5CIddhX9_4b/s1600/Smitten+Kitchen+Brownies.jpg" height="640" width="426" /></a></div>
<br />
When I get bad news, my first instinct is to head to the kitchen to lose myself in a recipe. Or two. Or three.<br />
<br />
And so it was when I got the call and the first words pretty much were, "Anne, he's gone." The gut punch. I do the mental math and the months between our ages barely matter to any statistician. In the sadness of it all, my own mortality blankets the scene. "It could just as easily have been me. Or my mister. Or my brother..."<br />
<br />
I don't think I am terribly unique to find refuge in the kitchen as funeral plans are formulating around another kitchen table down the road. The burners and ovens are blazing for the usual cast of characters. Food that can feed plenty but also freezes well. Lasagnas, chickens, chilis, stews, casseroles. Then there are the treats. There is a bit of irony baking up a calorie laden, sugar and butter weighted treat on such a sorrowful occasion. But desserts are tradition. There will be company and tea times.<br />
<br />
So this time I hit the larder to see what I had on hand and I knew I could double up a batch of Smitten Kitchen's Best Cocoa Brownies. Chewy, dense chocolate. Its sweetness hidden behind the deep cocoa. Its buttery-ness married with eggs, for a firm lava. No need for icing.<br />
<br />
A gift for you to heal the broken hearts. From my kitchen to yours.<br />
<br />
<b>SMITTEN KITCHEN'S BEST COCOA BROWNIES</b><br />
Adapted from <a href="http://smittenkitchen.com/blog/2010/01/best-cocoa-brownies/" target="_blank">Smitten Kitchen</a> who adapted from Alice Medrich's <a href="http://www.amazon.com/gp/product/1579651607?ie=UTF8&tag=smitten-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1579651607" target="_blank">Bittersweet</a><br />
<br />
<b>Ingredients:</b><br />
280 grams unsalted butter<br />
500 grams sugar<br />
130 grams unsweetened cocoa powder (natural or Dutch-process)<br />
1/2 teaspoon salt<br />
1 teaspoon pure vanilla extract<br />
4 large eggs, cold<br />
130 grams all-purpose flour<br />
1/2 cup chopped walnuts<br />
<br />
<b>Method:</b><br />
Preheat the oven to 325ºF. Lightly grease a 9"x13" cake pan and line with parchment that continues up the sides and over the edge. The lightly greased pan will help the parchment stay in place and not fold in on top of the batter. The overhang of parchment will help to lift the baked brownies from the pan.<br />
<br />
Warm the butter in a heatproof bowl to almost melting using your microwave. Add the sugar, cocoa and salt and stir. Place the bowl over a boiling water and stir the mixture occasionally until fully incorporated and the batter is quite warm to the touch. The batter will seem somewhat grainy.<br />
<br />
Using an electric hand mixer add the vanilla extract.<br />
<br />
Let the batter cool to warm. Then add each egg one at a time and use the hand mixer to blend.<br />
<br />
Add the flour in three batches and use the hand mixer to blend. When all the flour has been added, mix the batter for another 45 seconds on low.<br />
<br />
Pour half the batter in one end of the pan. Add the chopped walnuts to the remaining batter and pour into the other end of the pan. This way your can keep your nutty fans happy and also the not so nutty. Even out the batter with an offset spatula.<br />
<br />
Bake for 20 to 25 minutes. Place on a rack to cool. Set the cooked brownies in the fridge or freezer. When you cut into it, you will have clean edges. Remove the pan from the fridge or freezer and remove the brownies from the pan by lifting on the parchment. Trim the edges and then divide into squares.One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-50166646660471747582014-07-06T18:38:00.003-04:002014-07-06T18:38:38.458-04:00LCBO Food & Drink Magazine - Summer Issue 2014<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd5-RCDFr50crdXTi9nCohbk-7zpKj90OlD5aD2Sl7sa5zov27QBxu1JQ7p53qXVxRF68WL959aUcA7Wm72iMgHGnep0BhboiAac9qDijenPUY7DYVBcKOky091Qo6_C60e3yGNFdhCgC/s1600/LCBO+Food+&+Drink+Magazine+Summer+2014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcd5-RCDFr50crdXTi9nCohbk-7zpKj90OlD5aD2Sl7sa5zov27QBxu1JQ7p53qXVxRF68WL959aUcA7Wm72iMgHGnep0BhboiAac9qDijenPUY7DYVBcKOky091Qo6_C60e3yGNFdhCgC/s1600/LCBO+Food+&+Drink+Magazine+Summer+2014.jpg" height="640" width="424" /></a></div>
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<br />
I broke the forbidden rule.<br />
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Do.not.read.the.LCBO.Food.and.Drink,magazine.when.you.are hungry.<br />
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The Summer issue of the latest LCBO Food & Drink magazine is a companion piece for our amped up social lives during this long awaited sunny season. The chill of our long winter is a faded memory. School is out. The cottage is the main event. Parties and festivals are everywhere and we keenly try to catch up with friends.<br />
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What I like about this issue is the play on simple, easy summer staples, like hot dogs, that can feed a range of tastes from the very young to the very foodie. One rendition shared in <i>Hot Diggity Dogs</i> by Christopher St. Onge gives the weiner an extra bit of pizazz with truffle mayo and garlicky mushrooms. His mashups with the<b> Korean Chicken Wing Dog</b> and the <b>Balsamic-Braised Short Rib & Burrata Dog</b> have high appeal too. Even more importantly, where did he get those stellar buns??!! Anyone?<br />
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'Fast' is the name of the game when preparing food in the summer. Heather Trim teases me with her <b>Chicken Caprese Salad</b> in <i>Quick & Easy 30-Minute Marvels</i> as I impatiently wait for my own urban garden tomato plants to bear fruit.<br />
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A favourite feature article is Robert Hercz's <i>Food Origins</i>. This issue he tells us all we need to know about <i>Potato Chips</i>. Did you know that ketchup-flavoured potato chips are a Canadian invention? (A pretty brilliant flavour, I thought, when it hit the stores back in the day.) And the average Canadian eats 2 1/2 kilos a year - the equivalent of 60 single-serving (43-gr) bags. I'm not doing my bit so that means someone out there is having even more. This fact is a real stunner. I remember the Canadian chip enterprise Hostess, which was the chip company in Canada before Lay's (really the PepsciCo empire) bought them out in the 90's. I also remember the short-lived flavour of Roast Chicken.<br />
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If you only read one article this time around, the most super fun piece is <i>Nice Ice</i> by Kristen Eppich. Besides the stylish and flavourful cubes, she shares practical tips to set you up for icy success. Use purified water and boil it first to remove the air. This will give your cubes a more professional look plus shiny bling power.<br />
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Again, their Summer issue is including <span style="font-style: italic;">Wine Country Ontario Travel Guide 2014 </span>with its very handy <span style="font-style: italic;">Official Map of Ontario's Wine Route</span>. A great planning tool. Put it in your car right away.<br />
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Trend spotted by cocktail lover Charlene Rooke is Ottawa's own Harvey & Vern's sodas. She highlighted other Ontario craft sodas and appears to have a thing for ginger beer. Bring on the Dark 'N' Stormy!<br />
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As a seafood lover, my '<i>Gotta Make</i>' list is full of it:<br />
<ul>
<li><b> Lobster In A Saffron Broth with Baby Bok Choy, Tomatoes & Noodles</b><b> </b>(From <i>Lobster Made Easy </i>by Monda Rosenberg)</li>
<li><b>Smoked Salmon Tostadas</b> (From <span style="font-style: italic;">Quick & Easy 30-Minute Marvels</span> by Heather Trim)</li>
<li><b>Crab Linguine with Chili and Cilantro</b> ( From <i>Matchmaker - Provincial Brews</i> by Michael Fagan)</li>
<li> <b>Wok-Steamed Mussels</b> (From <i>Oh, Canada</i> by James Chatto & Lucy Waverman)</li>
<li><b>Cameroon Spiced Shrimp with Peanut Sauce</b> (From <i>World Cup BBQ </i>by Marilyn Bentz-Crowley)</li>
</ul>
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<span style="font-weight: bold;">Plan ahead:</span> The Autumn issue hits the stores in a little over 8 weeks on Wednesday, September 3rd.One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com1tag:blogger.com,1999:blog-352915250161260334.post-36658919241778243412014-07-03T00:59:00.000-04:002014-07-03T08:43:51.640-04:00It's Kind of Like That Zippy Zingy East Side Mario's Salad Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwwGNaTN5nHUC6OT2z63VC0tiehoY8i7YfSIJ4PK634V7dF5dFaijVuXwCIFNuag-HqmXzAdMkNHu-85OyO_0rI-MxKpxNL0Qn7rnnfBk-im87uofmlmXCGByTXPhx7lM2JJmCxXrQVRL/s1600/Romaine+Lettuce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjwwGNaTN5nHUC6OT2z63VC0tiehoY8i7YfSIJ4PK634V7dF5dFaijVuXwCIFNuag-HqmXzAdMkNHu-85OyO_0rI-MxKpxNL0Qn7rnnfBk-im87uofmlmXCGByTXPhx7lM2JJmCxXrQVRL/s1600/Romaine+Lettuce.jpg" height="640" width="424" /></a></div>
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Look at that splendid head of romaine lettuce from my first CSA basket of the 2014 season! It was tender and sweet, with no hint of bitterness. The head was solid and plentiful with many well-developed leaves.</div>
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When we don't want to do the classic Caesar salad dressing with our head of romaine, we go for something more zippy and zingy.</div>
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In our DIOK days of 'double income one kid' we sometimes caved on the way home from work and dined at East Side Mario's. Part of the attraction was their all you could eat house salad. If I recall, it had tomatoes, olives, red onions, croutons, and a <span style="background-color: white; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14.44444465637207px; line-height: 22.55555534362793px;">peperoncini</span> pepper or two. The wait staff would shred the cheese on top at your table and give a few turns of the gigantic pepper mill. I think it was no more exciting than iceberg lettuce. But it was the zippy zingy salad dressing that had us licking our lips.</div>
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A few years ago, I tried to find a dressing that would come close to that zippy zingy taste. I have a yellow Post-It with an ingredient list but I have no idea where I sourced it. It appears that it exists everywhere out there. Who knows who started it. We have also doctored it a bit ourselves. When we make this salad we use romaine instead of iceberg and we skip all the fixings, except for thin slices of red onions. That cuts down on calories and sodium. If we need to stretch the salad, and don't have a second head of romaine, we use mixed greens. They aren't as sturdy so if using serve as soon as the salad is dressed.</div>
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A little bit of parmesan is added to the salad when tossing but we save most of it for a showy topping, along with that quintessential freshly ground black pepper.</div>
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So here you go. It's kind of like that zippy zingy East Side Mario's salad dressing.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUO9DogWueWlwcLfEE2EvKkzK1WzFr33EGaQ9ymxU2AMbevy5u4-RziDDhuMaYT4rpLullihIw5n7cYODdvhCna83ZLetDXEpA7UXa9PiGdlSBlXA5qgSEtD0oojabWXiuP0jrHrylAdd/s1600/East+Side+Mario+Salad+Dressing+(w).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCUO9DogWueWlwcLfEE2EvKkzK1WzFr33EGaQ9ymxU2AMbevy5u4-RziDDhuMaYT4rpLullihIw5n7cYODdvhCna83ZLetDXEpA7UXa9PiGdlSBlXA5qgSEtD0oojabWXiuP0jrHrylAdd/s1600/East+Side+Mario+Salad+Dressing+(w).jpg" height="640" width="426" /></a></div>
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<b>IT'S KIND OF LIKE THAT ZIPPY ZINGY EAST SIDE MARIO'S SALAD DRESSING</b><br />
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<b>Ingredients:</b><br />
1/2 c. vegetable oil<br />
1/4 c. freshly squeezed lemon juice<br />
1/4 c. white vinegar<br />
1/4 tsp. paprika<br />
1/4 tsp. fresh oregano, finely chopped, or use dried<br />
1/4 tsp. fresh thyme, finely chopped, or use dried<br />
1/4 tsp. minced onion, or use powder<br />
1/4 tsp. minced garlic, or use powder<br />
1/4 tsp. dry mustard<br />
1/2 tsp. salt<br />
1 tsp. sugar<br />
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<b>Method:</b><br />
Combine all the ingredients in a glass jar and shake well. This is more salad dressing than you will need for one head of romaine. It will keep in the fridge for a few days. We think it tastes better the next day.One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com2tag:blogger.com,1999:blog-352915250161260334.post-88176057089003637752014-07-02T23:03:00.000-04:002014-07-02T23:53:04.024-04:00Asian Radish Poutine - Radish Haters Unite<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbHhiCxdPceElpjK_-L5Cq5edHuWGUDUoMFzHtcg42NHLRjNG30wFO67-fubUarr51V6vzw1ALdNkn-XKAfnhqEZzoOkEn2dBn2urLmSSSgheQ0GQ_9-orcMepVisFiZVkKqk5NFgUgGa/s1600/Asian+Radish+Poutine+%2528w%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbHhiCxdPceElpjK_-L5Cq5edHuWGUDUoMFzHtcg42NHLRjNG30wFO67-fubUarr51V6vzw1ALdNkn-XKAfnhqEZzoOkEn2dBn2urLmSSSgheQ0GQ_9-orcMepVisFiZVkKqk5NFgUgGa/s1600/Asian+Radish+Poutine+%2528w%2529.jpg" height="640" width="426" /></a></div>
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I don't think I would call myself a Radish Hater but I am definitely not in love with them. The mister embraces the raw, crunchy, spicy, bitter taste. I can take a bit of them in salads but for me they aren't a snack or a meal.</div>
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And so begins my struggle with my CSA basket as it is guaranteed to be loaded up with these bright red beauties a few times this summer. The mister is working away from home and I had a dozen near perfect radishes staring me down this weekend. They were my last offerings remaining in the first CSA basket of the season and I was determined to give them my full respect.</div>
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In our second newsletter from <a href="http://www.rootsandshootsfarm.com/" target="_blank">Roots and Shoots Farm</a>, they were kind to give assistance to the Radish Haters in their midst.</div>
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The recipe that they shared called <a href="http://allrecipes.com/recipe/sauteed-radishes/" target="_blank">Sautéed Radishes</a> from allrecipes.ca had their own embellishments. Roots and Shoots Farm suggested "you can add the leaves in about three minutes from the end, and
serve them up with soy and sweet chili sauce. So yummy!" </div>
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I ended up including the soy and sweet chili sauce to the pan to help wilt the radish greens. As it turns out, the heat caused a nice gravy to form.</div>
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As a final touch at plating I topped my radishes with a wedge of Cambozola cheese and voilà, Asian Radish Poutine was born.</div>
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I liked it well enough, but next time I would include sautéed spring onions to sweeten it. This would make a great side for a beef dinner but it's probably too strong for something as delicate as fish.</div>
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Are you a Radish Hater? Maybe this is your rescue dish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qyk9mh9q_Bn0mOzbmpLoecJXtgLAYJvrcY4h6dQcJ-0YRICNjuSi-25TzN8mXNyDdV_kntS5Yv3beTzw2hyphenhyphenvswSfb4TJ50rqcv6VCHegW4LS4_Sr5ygt4XIMp8G1ZRHQeLnuEOcFtrQE/s1600/Radishes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4qyk9mh9q_Bn0mOzbmpLoecJXtgLAYJvrcY4h6dQcJ-0YRICNjuSi-25TzN8mXNyDdV_kntS5Yv3beTzw2hyphenhyphenvswSfb4TJ50rqcv6VCHegW4LS4_Sr5ygt4XIMp8G1ZRHQeLnuEOcFtrQE/s1600/Radishes.jpg" height="640" width="424" /></a></div>
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<b>ASIAN RADISH POUTINE</b></div>
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Inspired by Roots and Shoots Farm and allrecipes.ca</div>
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Serves 2 as a side dish</div>
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<b>Ingredients:</b></div>
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1 bunch of radishes</div>
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1 tablespoon unsalted butter</div>
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salt and pepper</div>
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3 to 4 tablespoons soy sauce</div>
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3 to 4 tablespoons sweet chili sauce</div>
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cheese</div>
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<b>Method:</b></div>
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Remove the radish leaves and set aside any leaves that are still in very good shape. Wash the radishes and the leaves well. Trim the radishes at each end and halve or quarter them, depending on their size.</div>
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Heat the unsalted butter in a skillet over medium heat. Place the radishes face down and turn the heat to low so they can cook through as they brown. Stir them occasionally to make sure they are not sticking or getting too brown too fast. Season them with salt and pepper. It may take as much as 10 minutes for them to soften. A few minutes before they finish, add in the radish greens.</div>
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Pour soy and sweet chili sauce over the dish and heat through. Adjust to your taste.</div>
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Plate and top with a wedge of cheese. This time I used Cambozola, thinking I would challenge strong with strong. Use a cheese that suits your tastes.</div>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com2tag:blogger.com,1999:blog-352915250161260334.post-2460401735037011852014-06-25T17:47:00.001-04:002014-07-02T23:00:57.473-04:00Lebanese Lentil Soup Marries My Roots and Shoots Farm Swiss Chard<div class="separator" style="clear: both; text-align: center;">
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I know little of foreign relations but I trust that all is well between Lebanon and Switzerland. At least it is in my kitchen. My absolute favourite way to eat Swiss chard is in Lebanese Lentil Soup. I have a few friends that make something similar and they provided the inspiration to include this dish in my repertoire.<br />
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It is a dish that is well sought after in the colder months. But knowing how the Ottawa seasons seem to include many climates, I knew I just needed to wait a few days and the scene would be right.<br />
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Yesterday, while many were considering building an ark on our dark and stormy Tuesday, I took much comfort in my Lebanese Lentil Soup, loaded up with my entire head of Swiss chard from my last <a href="http://www.rootsandshootsfarm.com/" target="_blank">Roots and Shoots Farm</a> CSA basket. For good measure I included a few of my CSA spring onions too.<br />
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It is a big batch and kinder weather has returned. The remainder is now in containers to be enjoyed later. It freezes so well.<br />
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<span style="font-weight: bold;">SHOURABIT ADAS (LEBANESE LENTIL SOUP)</span><br />
Inspired by Mary Salloum's A Taste of Lebanon: Cooking Today The Lebanese Way and two special friends that are lentil soup fans<br />
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1 pound lean ground beef<br />
4 cooking onions, evenly chopped<br />
2 spring onions including the greens<br />
1 tablespoon butter<br />
1 tablespoon olive oil<br />
3/4 cup lentils<br />
5 tablespoons ground cumin<br />
10 cups water<br />
1 bundle Swiss chard, chopped<br />
12 small potatoes (cherry tomato size), halved, leaving the skin on if in good shape<br />
1 teaspoon kosher salt<br />
3/4 teaspoon freshly ground pepper<br />
lemon juice<br />
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Heat the butter and oil in a dutch oven. Season the meat. Sauté the beef until fully browned. Add the onions and sauté until the onions are softened.<br />
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Clean the Swiss chard and then rip the leaves from the stems. Rough chop the leaves into manageable pieces for eating, but not too small. Chop the stems.<br />
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Add the ground cumin and cook for 1 or 2 minutes to bring out the fragrance of the spice.<br />
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Add lentils, water, Swiss chard, potatoes, salt and pepper. Bring to a boil and then simmer with the lid on until the lentils are tender, say 1 hour. I will let the soup stay on the stove on a low simmer for 3 or 4 hours to let the flavours incorporate. Add water or broth if it needs thinning.<br />
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I find the soup tastes much better the next day. Consider adding more cumin to your taste as the strength of cumin can vary by variety and age. Adjust the salt to your tastes too. Potatoes take a lot of salt to cook. Finish seasoning just before serving.<br />
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When you serve it up, sprinkle a few drops of lemon the top of the soup.<br />
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Great accompanied with freshly baked bread.<br />
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com2tag:blogger.com,1999:blog-352915250161260334.post-38832205058640567882014-06-23T20:50:00.001-04:002014-06-23T20:50:19.470-04:00Supply and Demand's Famous Kale Salad - Homestyle<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iZlgn9GrgblZyDWamZk1CvrnZAOP9YqdQxZ90jC3QkkHfQzjmm7qJhmjdNg87wIRVCm3pqaDIl2jxCVE46JtUjVTpmpKyeOmVppKGzyQdjkmGl5QNR0DoFb79AZWazO7pjRE4nG2NCsW/s1600/Kale+Salad+2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3iZlgn9GrgblZyDWamZk1CvrnZAOP9YqdQxZ90jC3QkkHfQzjmm7qJhmjdNg87wIRVCm3pqaDIl2jxCVE46JtUjVTpmpKyeOmVppKGzyQdjkmGl5QNR0DoFb79AZWazO7pjRE4nG2NCsW/s1600/Kale+Salad+2.jpg" height="640" width="428" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Supply and Demand Kale Salad Homestyle for our Summer Solstice dinner.</td></tr>
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It's true that I offer up <a href="http://www.supplyanddemandfoods.ca/" target="_blank">Supply and Demand</a> as one of my regular restaurant haunts when people ask me where to eat in Ottawa. And despite their offerings on their Raw Bar and seafood selections from the mains, I seem to get permanently stuck in their veggies on the Small Plates and From The Garden section of the menu.<br />
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My most repeated dish over my <a href="http://ottawafood.blogspot.ca/2014/01/happy-1st-birthday-supply-and-demand.html" target="_blank">many visits</a> is their signature Kale Salad. My visits are often impromptu and covering for me instead of cooking for myself. The last two times I dropped in quickly for a Kale Salad and a Beet Salad. Re-energized, I was good to go.<br />
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After my harried attempt at making their Kale Salad for my Summer Solstice dinner, all I can say is, don't come to my restaurant if you want to eat in a hurry. Eating out has its benefits.<br />
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The number one rule of cooking if using a recipe is to read it through first to gather the ingredients and to absorb the instructions. I like to live loose with recipes but I was committed to following this one to a tee. Mainly because I already know that the space between Chef Steve Wall's Kale Salad perfection and what I could add to elevate the dish to my personal tastes is non-existent.<br />
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Had I followed my number one rule of cooking, I would have probably washed and massaged the kale sooner to allow for a proper and thorough drying. I would have known that the already cooked bacon in the freezer wouldn't do because I needed the rendered fat to toast up the coarse bread crumbs. And speaking of coarse bread crumbs, well they take a bit of time to make if you are starting with frozen old buns from the freezer.<br />
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What I did do right was make sure I had some fresh Manchego cheese on hand to snow peak my mountain of salad.<br />
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Although I only had the one head of kale, I made the full batch of dressing and used more the next day with my grilled asparagus in place of a gribiche sauce. I would consider using this dressing for my classic romaine Caesar too.<br />
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<tr><td class="tr-caption" style="text-align: center;">Curly kale from this week's CSA basket from Roots and Shoots Farm</td></tr>
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If you have an awesome head of curly kale like the one I had from <a href="http://www.rootsandshootsfarm.com/" target="_blank">Roots and Shoots Farm</a>, by all means, make the much hailed Kale Salad à la Supply and Demand. But if you are in a hurry to eat, head on down to 1335 Wellington Street West and hope they can tuck you in at the end of the bar.<br />
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<b>KALE SALAD WITH CAPER VINAIGRETTE</b><br />
Source: Chef Steve Wall, Supply and Demand<br />
<i><span style="font-size: xx-small;">printed with permission; embellishments for my own clarity are also included</span></i><br />
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Makes 4 generous servings.<br />
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<b>Ingredients:</b><br />
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<i><b>For Caper Vinaigrette</b></i><br />
3 anchovy fillets<br />
2 tablespoons Dijon mustard<br />
2 tablespoons capers, plus a good splash of brine<br />
1 large shallot, diced<br />
3 cloves garlic, minced<br />
1/3 cup plus 1 tablespoon white wine vinegar<br />
1/3 cup water<br />
1 1/2 cups canola oil, scant<br />
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<i><b>For Salad</b></i><br />
2 bunches curly kale<br />
1/2 lb bacon<br />
1/2 cup coarse bread crumbs<br />
1 1/2 ounces Manchego cheese*<br />
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*Supply and Demand has also used Crotonese cheese<br />
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<b>Method:</b><br />
To make the vinaigrette, purée anchovy fillets, Dijon mustard, capers, shallot, garlic, vinegar and water in a blender or VitaMix until smooth.<br />
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<i>Chef's Tip: Allow some caper brine to be included with the capers; it will give the vinaigrette an extra "capery" flavour boost.</i><br />
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Slowly add the oil with the blender running. Season with salt. Chill the dressing until using.<br />
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Remove the stems from the kale. Wash, then soak in ice cold water. Using ice cubes, massage each leaf individually. The leaves will turn a strong green. This tenderizing process removes the leaf's stiffness and will give the kale a more lettuce-like texture. Once the kale leaves are torn into pieces, pat dry with a towel.<br />
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To make coarse bread crumbs, place chunks of old bread in a 300°F oven for 10 to 15 minutes to dry and then crumble it in your hands until you have pieces the size of small peas.<br />
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Fry bacon slices until the fat is rendered and bacon is crispy, remove bacon and save the bacon fat in pan.<br />
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Add the coarse bread crumbs to the hot bacon fat in the pan and sauté until the crumbs are golden. Season lightly with salt.<br />
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Put the kale in a bowl for tossing. Season it lightly with salt. Add the bacony bread crumbs, and crumbled bacon. Don your kitchen gloves. Dress the salad with the vinaigrette and massage it into the leaves.<br />
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Place in serving bowl and top with shredded cheese using a fine microplane.<br />
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<tr><td class="tr-caption" style="text-align: center;">In the middle of preparing this post I had to zip out to do an errand in the village. Dinner service had just started at Supply and Demand so I sat in for a quick bite. Kale salad to start, of course. Comparing this delight to my weekend effort, I think my Supply and Demand Kale Salad Homestyle was a success.</td></tr>
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One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com1tag:blogger.com,1999:blog-352915250161260334.post-73599744614454570572014-06-22T00:03:00.001-04:002014-06-22T00:17:09.305-04:00Tomato and Two Cheese Phyllo Tart<div class="separator" style="clear: both; text-align: center;">
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Get ready for Canada Day. Here is your bold red party feature for your feast.</div>
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The Tomato and Cheese tart is so versatile. Because of its sophisticated presentation, it is well suited for entertaining. You can divide it into 4 pieces as a starter portion or cut it into 8 to serve as appetizers. I have prepared it for brunch, lunch, dinner and parties.</div>
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Although the original recipe called for two tomatoes, thinly sliced, I felt that there was too much juice coming from the fresh tomatoes, making the finished product not as crisp as I would like. So I now use my oven-roasted tomatoes which I have in abundance in the freezer.</div>
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This tart is very forgiving on many of the ingredients. I have done different variations depending on what I had on hand.</div>
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The original recipe called for 2 tablespoons of freshly chopped oregano. Today I used the green parts of my spring onions. I have also used basil before and even dollops of basil pesto.</div>
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I do like using mozzarella as my base cheese but for my second cheese, if I don't have fontina, I have used Jarlsberg. A few drops of chèvre goat cheese would taste great too. You could also consider a sprinkle of parmesan on top to finish.</div>
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After you've made your first one, you will be brimming with ideas on how to make it your own.</div>
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Bon Appétit!</div>
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<b>TOMATO AND CHEESE TART</b></div>
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Adapted from a recipe by Elizabeth Baird called Easy Cheesy Tomato Tart</div>
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<b>Ingredients:</b></div>
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3 sheets phyllo pastry</div>
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2 tablespoons butter, melted</div>
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2 teaspoons Dijon mustard</div>
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2 1/2 ounces (90 gr) mozzarella cheese, thinly sliced</div>
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2 ounces (70 gr) fontina cheese, shredded</div>
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12 to 14 pieces of oven-roasted tomatoes</div>
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1 or 2 cloves garlic, minced</div>
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2 tablespoons chopped green onions, greens only</div>
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1 to 2 tablespoons extra virgin oil oil</div>
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salt and pepper</div>
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<b>Method:</b></div>
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Preheat oven to 375°F.</div>
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Cut each sheet of phyllo in half crosswise, creating six pieces of phyllo pastry in total. Brush two sheets with melted butter and place loosely on top of each other and then into a 14-inch x 4-inch tart pan with a removable bottom. Make sure the two sheets are not exactly aligned. Spread 1 teaspoon of Dijon mustard on the top sheet in the pan. Brush another two sheets with melted butter and place loosely into the tart pan. overlapping. Try to create a ruffled effect with the edges. Again spread 1 teaspoon of Dijon mustard on the top phyllo sheet. Brush the remaining two sheets and layer into the tart pan, continuing the ruffled effect with the edges. </div>
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Cover with layer of mozzarella and most of the fontina cheese. Arrange tomato pieces on top, placing them close together. Sprinkle with the remaining fontina cheese as a garnish. Sprinkle with garlic, green onions and olive oil. Season with salt and pepper to taste.</div>
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Place the tart pan on baking sheet and bake in 375°F oven for 30 minutes or until phyllo is golden. </div>
One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-27079233943190537402014-06-21T09:19:00.001-04:002014-07-02T23:02:18.311-04:00Roots and Shoots Farm - 1st Week of CSA Food 2014<div class="separator" style="clear: both; text-align: center;">
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Waiting for the CSA season to begin is much like waiting for your birthday. I've been counting down the days for <a href="http://www.rootsandshootsfarm.com/" target="_blank">Roots and Shoots Farm</a>'s food basket. This little farm near Manotick Station started 5 seasons ago and has developed into a mighty one. One that is now certified organic and also grows winter greens.</div>
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My drop off location is close to home here in Westboro. An easy walk or a short drive. Danny B, CSA & Market Manager, was there to greet us this week. His ever smiling face and booming voice. Danny is eating the food from the farm all day long. I think, if I eat a steady diet of this great produce I'll be that crazy happy too. I'm sure what you eat must matter.</div>
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I am a CSA veteran. I too have been doing the food baskets for 5 years. All the years that Roots and Shoots Farm has been in Ottawa.</div>
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As this farm has matured over this half decade, so has their produce. More vibrant, consistent and substantial. Let me present to you my first share for 2014. A smaller one to start, but oh so good.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BnMM1HsbNQeaTlV4PEQH79mOrlr9zE1G9E2WjIR8l4Uz8l8U_KH9aK30Hs5JCBaVcy0d4TwbOBtMkoGNkylO19XRPhaT6pA9zQbRxmu2DkTXut4khOxrKTa-dqr-DqHUfw2G_EUcx65P/s1600/Swiss+Chard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1BnMM1HsbNQeaTlV4PEQH79mOrlr9zE1G9E2WjIR8l4Uz8l8U_KH9aK30Hs5JCBaVcy0d4TwbOBtMkoGNkylO19XRPhaT6pA9zQbRxmu2DkTXut4khOxrKTa-dqr-DqHUfw2G_EUcx65P/s1600/Swiss+Chard.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Swiss chard</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5sEnyw8yBUCmklloO_2eVGFVReLbbf0l5V8a_wF_Q0EEhp4YztmGEIFJLq5iFZNGpuiEpXtHd60uwxUSHAB8MFPZvKTHug3e-GeRspupju0i3UfBZItb4_043QhVkBVWaok6juspW3TI/s1600/Curly+Kale.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh5sEnyw8yBUCmklloO_2eVGFVReLbbf0l5V8a_wF_Q0EEhp4YztmGEIFJLq5iFZNGpuiEpXtHd60uwxUSHAB8MFPZvKTHug3e-GeRspupju0i3UfBZItb4_043QhVkBVWaok6juspW3TI/s1600/Curly+Kale.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Curly kale</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0IrYukwiguU5GY4YjcrSQ_bBn28hTVgnZQ2FIOWIEO5X2N1T-l3XxOaQyzA279aAhfWOyBZLlv3W-p-BxP14OjqvenJ86nTvnUlDLLT2vHmBHjkFLIwIueFo_I6UTihXb7mrEMVUfRNm/s1600/Romaine+Lettuce.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA0IrYukwiguU5GY4YjcrSQ_bBn28hTVgnZQ2FIOWIEO5X2N1T-l3XxOaQyzA279aAhfWOyBZLlv3W-p-BxP14OjqvenJ86nTvnUlDLLT2vHmBHjkFLIwIueFo_I6UTihXb7mrEMVUfRNm/s1600/Romaine+Lettuce.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Romaine lettuce</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkcv4bJ1jVoKKFsGwFUWCaoHLBmnJzqlAhhsJOwJJu9shUCMaURyltW1kbbB9CLIBsBNZXpFQgZGD84FwtocOV4vKQHSr7bkvNfielboxu2759QqqW3zZv3RvHnrqsAgzp4w9pbOMh7Pd/s1600/Spicy+Mixed+Greens.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijkcv4bJ1jVoKKFsGwFUWCaoHLBmnJzqlAhhsJOwJJu9shUCMaURyltW1kbbB9CLIBsBNZXpFQgZGD84FwtocOV4vKQHSr7bkvNfielboxu2759QqqW3zZv3RvHnrqsAgzp4w9pbOMh7Pd/s1600/Spicy+Mixed+Greens.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spicy mixed greens</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbBXMsKJmYYGJFpCppuL5U38DNQy-X-8yTdjaYCJG91nvWDPfOnOKdlayv-OXmTZKZGovIc2Sap6Wb2-uhbJqe-akWWNlDDbU2lvLBZjyA5NUPlfnhLlPj1QbIq0xJGk8wZgxSAx3sSEI/s1600/Spring+Onions+resting.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGbBXMsKJmYYGJFpCppuL5U38DNQy-X-8yTdjaYCJG91nvWDPfOnOKdlayv-OXmTZKZGovIc2Sap6Wb2-uhbJqe-akWWNlDDbU2lvLBZjyA5NUPlfnhLlPj1QbIq0xJGk8wZgxSAx3sSEI/s1600/Spring+Onions+resting.jpg" height="265" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring onions</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHVr-PnMAT-BBxYn7ID7uSNi97VH9iKAkmbQ8I7ZJ_rHN3oQwrTy7DkSe-vX_7QXKt9OwtFJShf7NJMMM0k5Jz4qcob4jFpXirFd87bFWpXYr9wEubHp6yJhFi86iGkovHPvynHVNORqm/s1600/Radishes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHVr-PnMAT-BBxYn7ID7uSNi97VH9iKAkmbQ8I7ZJ_rHN3oQwrTy7DkSe-vX_7QXKt9OwtFJShf7NJMMM0k5Jz4qcob4jFpXirFd87bFWpXYr9wEubHp6yJhFi86iGkovHPvynHVNORqm/s1600/Radishes.jpg" height="640" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Radishes</td></tr>
</tbody></table>
<br />
Did you miss out on signing up for their share? Do what I do when I need an extra boost of vegetables. Shop at their stall at the <a href="http://ottawafarmersmarket.ca/" target="_blank">Ottawa Farmers' Market</a>. In Westboro on the Byron Lineaer Park on Saturdays from 9:30 am to 3 pm. At Brewer Park on Sundays from 8 am to 3 pm.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKIWNIL2rA1JmDb9NXUrdn6FizuGqm9UOTxHmNnig-P2Vj0IweLxy5tcw4nXl5Ory9u8O1iewW6W6dJBCOL9hz43mYzKvAqj2mDCNeqs39P7DYRqQh3UnRvG3wu2NqocFwzF-HhyphenhyphenR-pgh/s1600/Swiss+Chard+arrangement.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKIWNIL2rA1JmDb9NXUrdn6FizuGqm9UOTxHmNnig-P2Vj0IweLxy5tcw4nXl5Ory9u8O1iewW6W6dJBCOL9hz43mYzKvAqj2mDCNeqs39P7DYRqQh3UnRvG3wu2NqocFwzF-HhyphenhyphenR-pgh/s1600/Swiss+Chard+arrangement.jpg" height="640" width="424" /></a></div>
One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0tag:blogger.com,1999:blog-352915250161260334.post-74849604384143201342014-06-21T00:28:00.000-04:002014-06-21T00:28:07.322-04:00The World's 1,170,001st Recipe for Banana Cranberry Pecan Bread - And The Best<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2MOUf0n79oC3di5EpNeEEwv_7jQ-9vwuQlC4TjlLpjk9vBzEsgeNisGVz_RzT2AUCjr2L4NPZLEVISPdqho3UfhCIikU5aopXHGYTPmEe1mFFyxnd4K7qeWmTT7X77-JnF1xR7jHTa82/s1600/Banana+Cranberry+Pecan+Loaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2MOUf0n79oC3di5EpNeEEwv_7jQ-9vwuQlC4TjlLpjk9vBzEsgeNisGVz_RzT2AUCjr2L4NPZLEVISPdqho3UfhCIikU5aopXHGYTPmEe1mFFyxnd4K7qeWmTT7X77-JnF1xR7jHTa82/s1600/Banana+Cranberry+Pecan+Loaf.jpg" height="640" width="424" /></a></div>
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When I searched the internet for 'banana bread recipe cranberry pecans', Google came back with 1,170,000 hits. Make this recipe 1,170,001. I didn't bother to read any of the other entries. I was just curious to see how ubiquitous the tried and true banana bread really is.<br />
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The foundation of this recipe starts from one that was shared with my mother by her maid-of-honour - a very special friend that had been in Canada only a few years before her but whom she counted on to show her the ropes in her new country.<br />
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Banana bread isn't very Danish from what I can tell. So it likely came into the repertoire as they began to channel Canadian and North American foods into their cooking and baking. In the very established farming community where I grew up, everybody had a family recipe for banana bread. It was a casual cake to have on hand to serve to unexpected company and to bring to pot luck teas. Banana bread was a classic church bread. (There are those that would confess that the best part of attending church is the food that seems to be shared a plenty.)<br />
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When I made this banana bread recently, I decided to clear out my remaining cranberries and pecans. The end result was quite pleasing and it elevated this cake from casual to semi-formal! I am not sure I will make it ever again without these two extra ingredients. The cranberries really brightened the taste.<br />
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When I made the cake a second time it was to get the ingredients and method properly recorded. There were a few requests for the recipe and I am happy to share. Imagine! One million, one hundred and seventy thousand recipes for banana bread with cranberries and pecans and there were people that wanted mine.<br />
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<b>BANANA CRANBERRY PECAN BREAD</b><br />
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<b>Ingredients:</b><br />
3/4 cup butter<br />
1 1/2 cups granulated sugar<br />
3 eggs<br />
3 to 4 large very ripe bananas, mashed (approx 1 3/4 cups of mashed)<br />
2 1/4 cups all-purpose flour<br />
1 1/2 teaspoon baking soda<br />
1/2 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
3/4 cup pecans, chopped<br />
3/4 cup dried cranberries<br />
1/4 cup orange juice<br />
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<b>Method:</b><br />
Soak cranberries in very warm orange juice. Set aside to steep and cool.<br />
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Grease and lightly flour a 11" x 5" loaf pan. (This loaf pan is quite large. If you have a smaller loaf pan, consider making just two thirds of the recipe.)<br />
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Cream butter and sugar together.<br />
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Add eggs one at a time and beat well.<br />
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Sift dry ingredients together and fold into batter alternating with mashed bananas. Drain the cranberries. Mix the cranberries and chopped pecans into the batter along with the last two tablespoons of the flour mixture.<br />
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Pour into the loaf pan and even the top with an offset spatula.<br />
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Bake for 50 to 60 minutes in a 350ºF.One of Ottawa's Real Foodieshttp://www.blogger.com/profile/08328042877775301606noreply@blogger.com0