If Music be the Food of Love, Play On

Winter Bites Dining at the Lindenhof European Restaurant

2012-01-19T08:54:00.012-05:00

The Winter Bites menu for the Lindenhof European Restaurant was all the temptation I needed to check out their new location at 268 Preston Street near Gladstone. Well, new to me. They have been there for almost 2.5 years now but my last visit to the Lindenhof was back in the day when they were located near Richmond and Carling.

European fare is 'stick to the ribs' comfort food. A good match for a lousy January winter night in Ottawa. Not a calorie was spared. Because of the storm warning in effect, the place was empty save for our table and another that cabbed in shortly after we arrived. (Cabbing would have been a good idea.)

We received great service and thoughtful attention to the pace of our meal. I appreciated that.

We were served beautiful multi-grain buns with butter (Lactantia!) but took a pass, knowing many calories lay ahead.

Beer is the right beverage for this menu. I picked their 17 oz Lindenhof draught ($6). Not heavy at all.

Our first course was the Zweibelkuchen, a baked caramelized onion tart. It came accompanied by a dill sour cream. This dish is normally $7.

We both picked the Jaeger Schnitzel, pork fried schnitzel with assorted roasted mushrooms in a red wine reduction with spaetzle and braised red cabbage. This dish is normally $18.

The dessert was Hall's Apple Strudel with Bourbon Whipped Cream. This dish is normally $6.

The Jaeger Schnitzel stole the show. There was a distinct smoky flavour throughout the dish that complemented the spaetzle and the pork. I love braised red cabbage and wished there was more but there was no plate real estate left to allow for that.

The onion tart was tasty enough and the dill sour cream was a refreshing partner. I can only guess how rich it was and may take a pass next time.

A strudel is a predictable dessert in a German restaurant. Not a problem though. I dug out the cinnamony apple and then went for the strudel. The top was flaky but the bottom too dense.

Our Winter Bites menu of choice was priced at $30, which works out to a dollar off on the 3-course prix fixe combination. A bit of math I figured out later. I don't often order an appetizer and dessert with dinner and in hindsight, I think I would have just ordered the Schnitzel, as it was very filling. I pushed hard but still didn't finish. In fact, next time I would just order off the menu.

If you are coming to the Lindenhof before January 28th to try their Winter Bites menus, go with a big appetite. You will enjoy the food experience but you are going home full. More than full.

Lindenhof European Restaurant
268 Preston Street
Ottawa, Ontario
613.725.3481
website: www.thelindenhof.com
Facebook: Lindenhof
Twitter: TheLindenhof

Check the Winter Bites website for details on the 29 participating restaurants.

Winter Bites Lunching at The Pelican Fishery & Grill

2012-01-16T19:55:00.016-05:00

Since the Winter Bites menus started pouring into the "WinterBites by Ottawa Magazine" Facebook page, I have been spinning through the wall photos like some kind of roledex. Constantly reading and re-reading.

[Image Source: Ottawa Magazine]

I love eating seafood when I go out, since I find most places do a better job than I can do in my own kitchen. I appreciate the fresh, well chosen selection. And I appreciate the fuss that goes into making a special dish.

It should be no surprise then that I fixated on the Pelican Fishery & Grill's lobster bisque, which was being offered on both their lunch and dinner Winter Bites menus.

I admit this sudden cold snap has kept me cocooned the past few days but when I had to head out for my bi-annual visit to the dentist, I stole the opportunity to stop in at the Pelican being nearby.

The Pelican Fishery & Grill is located in the Blue Heron Mall, a strip mall anchored by Farm Boy on Bank Street just north of Heron Road. The outside is the usual unassuming look you can expect from a restaurant located in a strip mall. But once inside you see the wide display cases loaded down with the latest catch laid out on crushed ice. Sharing the space is the restaurant, which seats about 40 on copper topped tables.

I arrived at lunch just as they were opening at 11:30 am. Some food critiques will say never eat fish on a Monday, questioning its freshness. Imagine my surprise to see 9 reserved signs dotting almost half the tables. I appeared to be a lucky walk-in. As the first to arrive, I was still able to get a seat reasonably close to the windows.

I took note that the steady flow of clientele following me were greeted by name and ushered to their 'regular' seats. A strong following of repeats! For sure a good sign of things to come. For a moment I actually felt a little awkward. Was I sitting in someone else's 'pew'? I might have expected such a crowd on Fridays with those faithful to their strong Catholic traditions, but on a Monday? Impressive.

Warm multi-grain buns arrived promptly. No whipped butter! Thank you. Lactantia happens to be my favourite of the big butters.

An advantage of being first for lunch, I had all the attention of the wait staff for some moments before the busyness set in. I lapped it all up. Right down to the unsolicited coaster slipped under the northwest leg of my table to take away the 'teeter'. I wouldn't have asked, not wanting to be a bother. Thanks for noticing the small things.

I knew I was there for the lobster bisque and dessert was already established to be maple crème brûlée. Now to pick between Coconut Shrimp or Wild Pacific Halibut. I went for the fish, though quite concerned about portions. Thankfully I took a pass on breakfast.

The bisque came in a small cup. A perfect starter size. The texture was velvety smooth. The flavour, deep with the heat of cayenne and a swish of brandy to embolden the seafood broth. Parceled secretly at the bottom of the bowl were 3 or 4 bite-size morsels of lobster meat. A pleasing treasure to uncover. The small helping of bisque was deceivingly fillling.

Then onto the main.

The lunch size portion of halibut vanished but I came up shy on the fries. A shame too since they were great fries. A creamy, buttery potato flesh with a crisp outer layer. Not too crisp though. I liked the dressing on the slaw as well. I tend to use more onion and Dijon but I think the more mellow flavour was a better complement to the mildness of the battered halibut. The same could be said for the tartar sauce. I was left wanting for a more relishy zip. This fish was very nicely done. I like my batter a bit more crispy, more of a tempura. I think that is a matter of preference. Overall, I really enjoyed my main.

The problem with a 3-course prix fixe menu is that your appetite can run ashore before you get to the pièce de résistance. In this case, the maple crème brûlée. I have had many crème brûlée in this town and this one rates in my top 5. Besides the silky custard, I was happy for the deeper, more narrow dish. With less surface area to 'brûlée', there is a better custard to sugar ratio to my way of thinking. The brûlée was still reasonably thick and very evenly fired. The maple flavour shone through but was not overpowering. The garnish of the raspberry and blueberries freshened each bite. I was satisfied with my decision to forgo a good portion of my fries.

The Winter Bites 'deal' at the Pelican means the dessert is essentially free. I was delighted to be tempted back to this gem of a place as it has been years since we have been there, not being in our neighbourhood.

If you are considering the Pelican Grill for your Winter Bites adventure, you will be pleased you made the trip. All round it was a top notch experience.

Winter Bites runs until January 28th. Check the Winter Bites website for details on the 29 participating restaurants.

Pelican Fishery & Grill
1500 Bank Street
Ottawa, Ontario
613.526.5229
website: www.pelicanfisheryandgrill.com
Facebook: Pelican Fishery & Grill

Committed Again. 2012 CSA Food Basket From Roots And Shoots Farm

2012-01-15T11:00:00.021-05:00

My summer eating is again going to consist of fresh, local, organic vegetables such as kale, beets, carrots, zucchini, lettuce, and tomatoes. This morning I renewed my subscription for my 2012 CSA food basket with Roots and Shoots Farm.

Roots and Shoots Farm is going into their 3rd season and so am I. A half share (less than $300) suits our family best. We will receive 8 baskets every other week, starting the end of June and going into October.

Roots and Shoots will be opening up subscriptions to their waiting list in February. Are you interested? Here is where you can sign up.

Below are some of my food baskets from this past season. Click on the picture to see more details from that week.

Looks delicious, doesn't it? Are you considering joining a CSA farm this summer? It likely is a good time to start looking around.

[Thursday, June 30, 2011]

[Thursday, July 14, 2011]

[Thursday, July 28, 2011]

[Thursday, August 11, 2011]

[Thursday, August 25, 2011]

[Thursday, September 8, 2011]

[Thursday, October 6, 2011]

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975

Winter Bites Ottawa - Why On Earth Would I Do It?

2012-01-11T14:25:00.016-05:00

[Image Source: Ottawa Magazine]

Winter Bites starts tomorrow.

Ottawa Magazine has teamed with local restaurants in the deep of winter to promote their good eats by offering 3-course prix fixe menus for lunch and dinner (some establishments are only doing dinner). The promotional period runs from Thursday, January 12th through to the 28th.

Typically there is a lunch choice of either $15 or $20. And dinner choices are $30 and $40.

I have been tracking this event out of the corner of my eye since it was first announced at the end of October. At first, I was quite 'beige' to the idea. Always weighing the value proposition, I needed content to get me to commit. That crisp, fresh, snappy blue, white, grey and red logo kept me watching as new news rolled in.

Eventually the list grew and the tweets began to stream. Winter Bites is now up to 29 participating restaurants. By contrast, Toronto's Winterlicious event started with 36 restaurants in their first year a decade ago. They are approaching their 10th year as Winterlicious kicks off at the end of the month. They are now up to a whopping 175 participating restaurants. By that measure, Ottawa's first year of Winter Bites appears to be a success.

So why on earth would I do it? Why would you do it? Who eats out in January?

Maybe you, like me, missed out on seeing a number of good friends over the busy month of December. I personally am taking time in January to catch up.
If guests are coming to town to enjoy all that winter in Ottawa has to offer, some are picking January over February to avoid the big Winterlude crowds. Or as some affectionately call it, 'Waterlude'. Ottawa has seen its fair share of mild Februarys.
Here is a chance to try out some restaurants on the hesitation list - hesitation because of what I may have heard; a prior 'meh' experience but think they deserve a second chance; just don't know that much about them; it feels like it's too far to travel. A prix fixe menu says 'deal' and in some small way minimizes the risk of taking a chance.
For those pushing their Christmas parties into January because December's dance card was too full, it will be a way to take on an event at a great price.
I never warmed to the Groupon concept. I want to pay a fair price for what I receive. Groupon deals make me feel like all the risk is being born by the restaurant. I want to support local and I want to see these businesses thrive. They can't give their food away for 'free'. A prix fixe menu event like Winter Bites seems like a great way to court potential new customers where both sides can win.
Many of us cocoon in January solely because of the weather. With these constant mild spells, I want to be outside, not in. Let's hope this keeps up from the 12th to the 28th.
The price point for Winter Bites is much lower than many choices with Taste of Winterlude, another fine food event starting at the end of the month. There are plenty of people wanting to watch their dollar but also enjoy Ottawa's eating scene. Nice to have something for everyone.

So what do I need to actually commit and make plans?

Well, first I need to line up some great company with my wacky schedule. My friends 'catch up' list is long. Already a challenge with two invites from those planning parties at non Winter Bites establishments. (I have made my pitch but have no say in the restaurant pick.)
Secondly, I need to see menus. If I am jumping into this event, I want to be lured in. Tell me what you are going to offer for lunch and dinner. If it's a lunch date I am on and you are just participating in the evening, I will be taking a pass on you. BTW, my preference is for lunch dates. I crave daylight!

Naturally, I have seen a lot of repetition on the menus so far, as 'winter fare' is popular now. And that's okay. It gives it all a competitive feel. Perhaps a chance to crown the best crème brûlée in town.

Probably the easiest way to peruse the many menus is to go to the Winter Bites Facebook page and cruise through the images in their wall photo library. This has been so helpful for me to start my Winter Bites battle plan.

Winter Bites is here to take a bite out of Ottawa's winter. Are you making plans to be a part of it? I would love to hear your picks and why!

.................... [Image Source: Ottawa Magazine]

LCBO Food & Drink Magazine - Winter Issue 2012

2012-01-11T12:26:00.009-05:00

Thin is in. As usual, the Winter issue of the LCBO's Food & Drink magazine sends the subliminal message in its January issue, that like us, they too are slimming down this month. Although almost a third of the size of the Holiday issue, it still packs a punch with great comfort recipes to see us through the remaining dark days of winter.

Here is what gave me tummy rumbles this issue:

Spicy Chilean Shrimp (From Value Added by James Chatto & Lucy Waverman)
Dumplings with Crispy Sage & Sherry Brown Butter (From Hot Potato by Leeanne Wright)
Seared Chicken with Mexican Mole Sauce & Lamb Shanks Braised with Cinnamon and Honey (From Sweet on Savoury by Michael Fagan & Julia Aitken)
Fig and Roasted Walnut Salad (From Enlightened Entertaining by Leslie Beck)
Microwave Rosemary & Black Pepper Chips & Caramelized Onion Dip (From Champion Chips by Heather Trim)
Steamed Grouper Japanese Style (From Cooking Clinic by Lucy Waverman)

What's New by Julia Aitken caught my eye. Everybody seems to be talking about Rioja. I think I'll be doing a 'me too' and check out the Beronia Tempranillo Rioja. I like the price, coming in under $12. Also the Nøgne Ø Imperial Stout just might be my secret weapon in the annual chili cook off I now enter each March.

Did you know that the Niagara-on-the-Lake Icewine Festival is on from January 13 to 29? Neither did I. Here is more info.

A fan of the LCBO Playlist? Rick Shurman and Earl Torno's Winter Playlist will keep you warm. In fact, downright hot and bothered. Whether warming up a winter night and or priming for Valentine's Day, you might want to load up your tunes with the likes of Sometimes When We Touch by Dan Hill, Let's Get It On by Marvin Gaye and Wonderful Tonight by Eric Clapton. Check it out on iTunes.

Last but not least, a big WOW for Ottawa's own Claudio Fracassi in Cynthia David's Spotlight segment. Who in the Capital doesn't know The Soup Guy. Claudio spreads soup love in the bowl AND with song. Congrats Claudio!

Plan ahead: The Spring issue hits the stores 8 weeks from today on Wednesday, March 7th.

I Love Food But I Love People More

2011-12-31T16:24:00.004-05:00

I love food but I love people more.

For us, 2012 will be the beginning of a new normal. This year we have been touched by loss, as have people with connections to us - some very, very special.

When our dear loved ones leave us, they change lives. With 2011 hours away from drawing to a close, I reflect on the size of their wave.

To all of you facing new normals, our heartfelt wishes for good things ahead in 2012.

***

REST IN PEACE

Margaret - March 26
Minerva - March 27
Bryan - March 31
Ursula - April 25
Leona - May 3
Gary - May 19
Ruth - August 8
Willie - August 12
Brian - August 22
Lou - October 8
Donald Robert - October 14
Mary Jane - October 17
Donald Grant - November 9
Betty - December 25

Vanillekranse - Denmark's Christmas Wreath Cookie

2011-12-18T16:10:00.010-05:00

If only one cookie is made in Danish homes at Christmas time it would likely be vanillekranse. (The English would say vanillakranse. I have also seen it written as vaniljekranse.) Pronunciation is always a challenge for young children. As such, we just took it upon ourselves to use our own pet name, 'hole cookies'. (Or would that be 'whole cookies'?)

When we were just wee, I remember my mother making so many Christmas cookies that she kept them in large cherry pails. This was one of those cookies that was made en masse. I would only be guessing, as a small child's sense of perspective is often grander than reality, but I would say that she made at least 4 batches of vanillekranse. After all, it was my father's favourite.

As it was in many homes, my mother took on the leadership role of creating the spirit of Christmas in ours. The month of December was brimming with anticipation as we all did our part to prepare and develop the feeling of 'hygge'.

There was the trip to the back woods to find the perfect spruce tree. She had final say before it was cut down and hauled home on the toboggan. She picked out the ornaments, many of them home-crafted with her supervision.

The collection of Christmas decorations were strategically placed about the home. Some did not survive our small hands or clumsy moves. One St. Nicolas in particularly was almost fully decapitated. But every year he was again tenderly placed out on the shelf with his head readjusted in place, secured only by a small section at the back of his neck.

The Christmas dinner itself had many traditional dishes reserved for special occasions and sometimes just this once a year.

But it was really the steady flow of Christmas baking throughout the year's closing month that had us feeling the special day nearing. That feeling of 'hygge' was easily achieved.

When she passed away, we made a pact to keep the tradition of her beautiful Danish Christmas cookies a part of our celebration time together, each picking our own favourite to make for our day of gathering. My choice was made for me since it was agreed that I would 'inherit' the implement that actually produces the wreath-shaped cookie.

It has been 8 Christmases now that we have been striving for our mother's perfection. I sense that she would be very pleased.

TIPS:

I buy my ammonium carbonate at the Swiss Pastries store at Carlingwood Mall. It comes in a glass test tube. They also sell ammonium bicarbonate in a similar tube. Read the label carefully. Ammonium carbonate is an important ingredient as it is what gives the cookie its crisp snap while allowing the cookie to not be dry. I have also seen the ingredient at middle eastern grocery stores such as the Mid East Food Centre on Belfast Road near St. Laurent Blvd and the Queensway.

If you can't find vanilla pods, use 2 teaspoons of pure extract. In fact make sure the almond extract is also pure. Artificial extracts will not yield the rich flavours that make this cookie so unique. Using a vanilla pod is worth the effort though.

I buy my ground almond at Rainbow Natural Foods on Richmond Road near Britannia. They keep their product refrigerated vs. in the dry bins to maintain its freshness and keep it from going rancid.

If I want to make double the cookies, I still make each batch singularly as not to over handle the dough. When I made two batches this year, I decided to count the cookies. We made 35 dozen.

VANILLEKRANSE

2 vanilla pods
500 grams all-purpose flour
250 grams sugar
125 grams ground almonds
1/2 teaspoon ammonium carbonate
375 grams Butter
2 teaspoons pure almond extract
2 eggs, lightly beaten

Cut the vanilla pod lengthwise and scrape out the seeds with the tip of the knife. Put in with a wee bit of the sugar to be used for the recipe to help mix it through the dough and avoid clumping, as it is quite moist.

Measure the flour, sugar, ground almonds and ammonium carbonate. Mix well. Cut in the butter with a pastry cutter until the butter is in the form of very small pebbles. Drizzle the extracts and egg mixture over the dough. Incorporate the wet ingredients. Work the dough with your hands until it forms a ball. If it feels a bit sticky, add just a dusting of flour. If it is too sticky, the cookies won't hold their ridges. Do not overwork the dough. Wrap in plastic wrap and chill for at least an hour.

Use the small star hole in the press plates for the meat grinder.

Put the chilled dough through the grinder and push out a long rope of dough through the small star pattern. Try to keep the dough as chilled as possible, keeping portions in the fridge until you need to refill the hopper. The ridges of the star pattern will stay intact more so when the dough is still chilly. To keep the long rope consistent, the hopper needs to stay reasonably full and you will need to push down on the dough in the hopper to keep forcing the dough into the grinder. Watch your fingers though!

The ropes are then cut into 4" lengths. I create a 'jig' in order to move very quickly with my 4" cuts. It ensures a consistent size and shape of cookie. If you have a piece at the end of the long rope that is much shorter than 4", it goes back into the hopper.

Join the ends to form a wreath. Try to minimize the handling of the rope as you do this. Place on an ungreased baking sheet. (Some prefer to cover their pans with parchment paper.)

(I was thrilled to have my niece helping me this year!)

Bake the cookies at 350ºF for 10-12 minutes or until they are slightly golden. Let them rest and cool on the pan for 5 minutes before removing.

Store in an air tight container. Vanillekranse cookies freeze well.

Coconut Lime Clouds - Holiday issue of LCBO's Food & Drink

2011-12-16T11:14:00.015-05:00

A few things drew me to the Coconut Lime Clouds in the Holiday issue of the LCBO Food & Drink magazine. First, I love lime. Second, I love coconut. Third, it is a sweet that can be enjoyed by my party guests with a gluten sensitivity. Full credit to Christopher St. Onge at Food & Drink for yet another beautiful recipe.

Tips:

Bring your eggs to room temperature. Don't miss this important step. It maximizes the volume when beating the eggs.

Make sure to add the sugar gradually to the fluffy whites when beating. If you add it too fast, your eggs will 'fall'.

Be careful not to over beat your egg whites.

Go easy on the cornstarch. Do not pack it when measuring. It helps to keep the meringue 'dry' but you don't want an overwhelming cornstarch taste.

Make sure you have a solid 2 teaspoons of the lime zest. It really gives the cookie zing. The Lee Valley microplane rasp is great for getting the perfect zest.

When the cookies have completed their second hour in the oven with the heat off, continue their cooling on the kitchen counter. Leaving them to cool in the oven will mean further baking (all be it at a very low heat) and will make them more crunchy. (Though, perhaps a texture you are striving for.)

When you serve them on a red plate or a small white plate on a red tablecloth, their subtle lime green will be more pronounced on contrast.

COCONUT LIME CLOUDS
Authored by: Christopher St. Onge, Holiday issue of the LCBO Food & Drink
Yield: 2 dozen cookies

1 cup sweetened coconut
2 teaspoons finely grated lime zest
1/4 cup cornstarch, scant
2 egg whites, room temperature
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
1/2 teaspoon vanilla extract

Preheat oven to 200ºF.

In a small mixing bowl, combine coconut, lime zest and cornstarch. Set aside.

In a large bowl, using an electric mixer beat egg whites and cream of tartar until foamy. Gradually add sugar and continue beating until mixture holds stiff peaks. Add vanilla extract and blend briefly to combine.

Fold in coconut mixture by hand.

Drop a scant tablespoonful at a time onto a parchment-lined cookie sheet, allowing 1 inch between each cookie. Bake for 1 hour. Turn oven off and continue baking for an additional hour. Allow to cool completely before removing from parchment.

Bacon Jam Meets The New Nordic Cuisine

2011-12-08T13:11:00.008-05:00

For today's mid-morning feast I used my homemade bacon jam in a modern day version of smørrebrød, Denmark's open-faced sandwich. Although there are dozens of very traditional and precise constructions for smørrebrød, I have had a hard time sticking to conventional recipes.

One food blog I read faithfully is Danish Open Sandwiches (Smørrebrød) by Marcus Schioler. It is out of Montreal of all places and showcases many classic recipes of the beautiful things that go into architecting authentic smørrebrød. I am in awe at the food work he has done on the blog in just one year. It really is impressive. And inspiring.

Tending to just go with what's on hand, tastes that I think will work and a look that is attractive, I have done my own 'smørrebrød' thing when I load up layers on a sturdy bread base.

Perhaps my favourite post by Marcus would be a recent one titled New Nordic Open-Faced Sandwiches. Marcus frees me from my guilt of being reckless in my smørrebrød build. In this post, Marcus details the New Nordic Cuisine manifesto and I find out I might be okay. The most important thing to keep in mind though is to source your food locally. Already a mantra in our home, I think I am reasonably safe.

So how did I get to making bacon jam? Bacon jam is not typical Danish fare. You won't find the recipe in the century old Frøken Jensens Kogbog. However, the Danes do love bacon and it often shows up on smørrebrød in some form - the rendered lard as a spread or the crisped bacon as a layer or a topping.

Throughout 2011 I kept hearing the phrase 'bacon jam'. Anything bacon is good, right? But what really is bacon jam? What makes it jam? Is it made with fruit? My curiousity was piqued.

Then I finally tasted it. Two presentations at Savour Stratford's Tasting Tent event incorporated bacon jam into their dishes. Chef Nick Benninger of Nick and Nat's Uptown 21 in his 5 way "Porkapoluza" and Chef Sean Collins & Greg Kuepfer of Pazzo Ristorante as a topper on their arincini balls.

Shortly after that spectacular experience, I was reading that Skillet Street Food's bacon spread was being showcased at Toronto's All The Best Fine Foods where owners are supporters of the local food movement. (Though, interestingly, Skillet Street Food is American.)

But the craze doesn't stop. Since those jarred beauties have been tucked away in my fridge, a fellow food blogger, Kelly Brisson, demonstrated her bacon jam creation on a local morning show. Loblaws grocery chain is also on the bandwagon with their President's Choice Black Label Bacon Marmalade.

My prediction? Expect to see more applications of bacon jam out there in 2012. Perhaps a North American focused condiment for now. Let's see if this trend takes hold around the globe.

May I present my Breakfast Smørrebrød - Bacon Jam meets The New Nordic Cuisine.

BREAKFAST SMØRREBRØD
1 slice of Art-is-in Bakery's Crazy Grain bread
Bacon Jam, spread thickly and to the edge
Scrambled eggs made with scallions and local cream
Salt and pepper
Oven roasted tomato, chopped (I made and froze in October)
Dollop of bacon jam
Kiss of sour cream
Garnish of fresh cilantro, chopped

BACON JAM
Adapted from recipes by Martha Stewart and @Yzhalia

750 gr bacon
2 cooking onions, diced finely
3 cloves garlic, minced
1/2 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup maple syrup
3/4 cup port
1 1/2 tablespoons molasses

In a large skillet, render the bacon over medium-high heat. It is easier to do it if the bacon has been cut into chunks first. You want the bacon to be cooked but not crisped. Remove the bacon pieces from the pan and drain on paper towels.

Pour off the the rendered fat. But don't discard. It can be kept in the fridge and used for other purposes. (Wonderful for the preparation for hash browns for example. A Dane will love it as a spread on rye bread.)

Using a tablespoon of the fat, sauté the onions and garlic until the onions are translucent. Add the apple cider vinegar, brown sugar, maple syrup, port and molasses and bring to a boil, deglazing the roasty bits of bacon (the 'fond'). After a few minutes add the bacon.

Pour the bacon stew into a Dutch oven if you have a very low simmer on your cooktop or a slow cooker set to high. Leave uncovered. Cook for approximately 4 hours until the liquid is very sticky and syrupy. It may take less time in the Dutch oven.

When you think it is done, transfer the bacon stew to your food processor and pulse it until you have a consistency that leaves small pieces but is not a purée. If you feel it is too runny, return it to the skillet and bring it to a boil for a few minutes. With the sugars in the mixture, it won't take long to thicken. When you use it, you don't want it to 'run'. It should be the consistency of a 'jam'.

Fill sterilized 125 mL jars to 1/2" from the top. Seal with lids and rings that have been scalded. Keep in the refrigerator for up to a month.

LOCAL SOURCES:

Bacon - Bearbrook Game Meats Inc. purchased at the Ottawa Farmers' Market, Lansdowne Park
Onions - Roots and Shoots Farm, Manotick Station, outside of Ottawa, purchased at the Ottawa Farmers' Market, Lansdowne Park
Garlic - Abbey Hill Farms, Richmond, outside of Ottawa

Crazy Grain Bread - Art-is-in Bakery, Ottawa
Eggs - Bekings Poultry Farm, Oxford Station, outside of Ottawa, found in many specialty grocery stores around Ottawa, including Brian's Butchery
Tomatoes - Waratah Downs Organic Farm, Iroquios, south of Ottawa, purchased at the Main Street Market

Finskbrød - Denmark's Black Tie Shortbread

2011-12-07T13:50:00.012-05:00

Finskbrød is Denmark's version of the Christmas shortbread. One observation of my Scandinavian heritage is that everything tastes better with almonds. So it is no surprise that they have decorated this worldly classic with 'their' signature nut for extra taste and texture.

Like all great shortbreads, finskbrød is particularly light, buttery and ever so tender but firm. They pretty much melt in your mouth. The sugar/ground almond topping adds an extra je ne sais quoi that takes it from semi-formal to black tie. A beautiful food presentation is characteristic of Danish hospitality.

Maybe you have enjoyed many thistle stamped shortbreads over the years. Could this be the Christmas your cookie platter hops over a border or two?

* If you are interested in a variation, this latest recipe from fri.dk is a twist on the classic and has a spot of cognac in the dough. It is also less sweet than the recipe I make. If your Danish is rusty, Google translate does a terrific job. What I like about this recipe is that the almond used for the topping is made from a raw almond with the skin remaining. I think it is a sharp look if you want to go 'upscale rustic'.

FINSKBRØD

COOKIE DOUGH:
500 grams all-purpose flour
350 grams butter, cool but not chilled
125 grams granulated sugar

TOPPING:
1 egg, beaten
3 tablespoons granulated sugar
3 tablespoons ground almonds

Weigh the flour and sugar. Mix together. Cut in the butter until the pieces are very small. Work together with hands until a ball forms.

Wrap the dough and let it rest in the refrigerator for 30 minutes.

Preheat oven to 375ºF.

Roll the dough to a thickness of 1/4".

With cookie cutter or knife, cut dough in 3/4" long strips and then on an angle every 2" to form a diamond shape, technically parallelograms.

Brush on beaten egg. Combine the equal parts ground almond and sugar. Sprinkle the almond/sugar mixture over the cookie dough and make sure all cookies are well covered.

Using a small offset spatula, gently lift each cookie and place on an ungreased baking sheet. They will rise a bit and also spread out a bit, but they can be placed reasonably close together on the cookie sheet.

Bake in 375ºF oven until golden brown. Check them at 10 minutes to see how they are coming along. Rotate the pan 180ºfor the last few minutes. In my oven and with my pans I find 12 minutes works well.

TIPS:

Use fresh butter. This is critical. My favourite butter is Lactantia. When I buy it, I store the extra bricks in the freezer until I need it in order to preserve its freshness.

Use salted butter for this recipe. Unsalted butter will leave a bland taste. Typically in baking you use salted butter unless noted. The balance of salt in the Lactantia butter is to my taste.

Roll the dough between two sheets of wax paper. This way you avoid adding more flour to the dough and throwing off the balance of the rich buttery taste. (I push in the edges to re-form them because they will split apart during rolling.)

Egg wash the cookies and sprinkle the almond/sugar mixture BEFORE they are placed on the pan. Not only is it faster, this minimizes the mess on the pan and potential over baking of many small sugary nutty crumbs. A smell I don't want permeating into the cookies.

Cut the diamond shapes before putting on the topping. This allows you to pull away the imperfect pieces of dough at the edges so that the extra dough it can rolled again and not wasted.

Make sure to use fresh nuts. I buy my ground almonds at Rainbow Natural Foods, Inc. here in Ottawa (Lincoln Fields). They store their ground almond in a refrigeration unit. I do the same at home.

DIRTY FAMILY SECRET: If you use these cookies in a baking contest at work, always test them before sharing! No one should ever taste a flawed finskbrød. Consult an 'expert' if in doubt. ;-) You never want to run the risk of losing your job.

East & Main Bistro - Wellington in Prince Edward County

2011-11-14T16:18:00.002-05:00

Tonight the executive chef of East & Main Bistro of Wellington, Ontario in Prince Edward County is competing in the regional Gold Medal Plates competition in Ottawa. Lili Sullivan has been the chef at East & Main since 2009.

My first experience with this place occurred when we took a weekend vacation to the County at the beginning of June this year. But the closest we came to eating Lili Sullivan's fine foods was a box lunch on a farm tour as part of the Great Canadian Cheese Festival. Though it wasn't any old box lunch by my way of thinking. I loved every bit of the vegetarian sandwich wrap, salad, to-die-for brownie and extra fixings.

A few months before I read through Ron Eade's Omnivore's Ottawa blog that Chef Sullivan was going to be participating in Gold Medal Plates come November.

A great box lunch doesn't necessarily give you great insight into whether someone can capture the GMP crown. I needed an excuse to return and sit in for a fuller East & Main experience.

That chance came last month when returning to Ottawa from an out of town trip. Not a lover of the steady hard pavement of the 401 with its unpredictable truck traffic, I meandered off the highway past Brighton to take in the County. And with luck, catch lunch at East & Main. Fall had set in and the drive down Highway 33 was beautiful. The Loyalist Parkway curves by Lake Ontario just before it heads into Wellington. I arrived remarkably rested.

Owners Kimberly Humby and David O'Connor understood the clientele that would enjoy their bistro when they opened two years ago. As I sat down for lunch, my keen people watching instincts told me that I was surrounded by locals, regular visitors and tourists alike. And of course, the very food focused curious, like me. This is a destination place.

The interior is welcoming. Upscale touches to the finishings but still a cozy feel. In one of the bay windows they have placed a dining room table that can comfortably seat 6. On this day, it was occupied by four well-dressed ladies that, by my estimation, made this outing a regular event. In the other bay, were smaller groupings of tables to make room for a full wall buffet of their homemade preserves.

The menu offered 4 appetizers - soup, salad, trio of tapenades & pita crisps, and a pâté plate. There were also 6 sandwich choices ranging from $10 to $14. They came with your choice of soup, salad or frites. The 4 mains ranged from $12 - $13. Pasta, stew, quiche and a composed salad.

For my sandwich I went with one of the new offerings on the menu. Lobster and shrimp roll with smoked tomato tartar sauce on mini pastry house rolls from Pastry House in Picton. (The same bakery that supplies The Buddha Dog their great rolls.) Pastry House rolls are some of the best I have ever tasted. They risked stealing the show; however, the seafood filling was superb. Not to mention a handsome portion. I chose to have it with the soup du jour, leek and asparagus. I loved the creamy, silky texture and full flavour but I am not a gal who goes in for big croutons. I would have enjoyed a garnish with a bit more of a dressy look. My sandwich plate rang in at $14.

I was likely full enough after the sandwich and shouldn't have considered dessert, knowing that I had a sedentary 3 hour drive ahead of me. But the menu beckoned.

I passed on the Mexican chocolate cake, crème brûlée, honey panna cotta and lemon curd tart. Instead, I chose the fresh berry shortcake: cardamom pound cake with macerated berries and cream. ($8.00) Being a Dane, cardamom is a much loved spice in baking. The cake had the balance of denseness needed to stand up to the juicy berries without being too heavy. Another hit.

I had a hard time leaving. It is a place you settle into and feel the comfort of home. Before I paid my bill I wondered to the wall of preserves to check out their creations. Owner, Kimberly Humby was restocking the shelves. She enticed me with the laborious love that goes into the Slow-Baked Applewood Smoked Tomato Paste (125 mL jar for $5.95) and the Ploughman's Branston Pickle (250 mL jar for $5.95).

Having just put away so many jars of tomato creations myself, I had to know every detail of the Tomato Paste. She indulged me. Considering all the work, I was starting to feel like $5.95 was a bit of a steal for that wee jar.

Kimberly shared with me that their preserves are made with vegetables from their own garden and also from farms nearby in the County - Laundry Farms on County Road 1, Hagerman's Farm between Bloomfield and Picton on the Loyalist Parkway, and Vicki's Veggies on Morrison Point Road, near Milford.

Ottawa Magazine recently did an interview with Lili Sullivan before the GMP competition. The week before, The Ottawa Citizen had an article entitled "Five Worth The Drive" focused on destinations for wine tasting. East & Main Bistro was included. It appears the word is getting out.

The food, wine and beautiful countryside make Prince Edward County a vacation retreat from the big city. There are so many great places to eat in the County, it is hard to cover them all in a weekend. If you can work East & Main Bistro into your itinerary, you won't be disappointed.

East & Main Bistro
270 Main Street
Wellington, Ontario
K0K 3L0
613.399.5420
Website: www.eastandmain.ca
Facebook: East & Main

Thurs to Mon: 12 - 2:30pm; 5:30 - 9 pm
Tues and Wed: CLOSED

Succulent Beef Stew - The Mealtime Cure When Life Is Chaos

2011-11-14T13:30:00.014-05:00

Succulent homemade stew tucked in the freezer in individual portions can save the day when life becomes too hectic.

Have you ever had that experience where you feel like you are living in a blender? Your time is not your own. You are juggling many responsibilities, not to mention the odd unplanned crisis or two. On top of that, you may be trying to make 3 healthy meals a day for yourself and your family.

Our lives have had an unpredictable rhythm to them this year. Nothing gets me feeling more defeated than eating fast food, takeout, or dinner from a can out of some sense of coping. I just can't do it. Give me toast, a glass of water and send me to bed hungry.

As I like to tell my family, based on our packed freezer, we are now ready for Armageddon. Well, except if the power goes out.

When I catch a moment and find a great deal on groceries, I have been jumping at the chance to put some great treats into the freezer that will reheat well and reheat quickly. I package in single servings, ready for any size group, which of late is often just one.

Recently, while reading Ron Eade's Thursday grocery special column, I saw that the Metro was advertising roast beef on sale. Two for one. I picked up two pieces just cents apart in price, yielding me a little over 4 pounds of outside round for what worked out to be about $3.65/lb.

I still had colourful carrots of white and purple left from my CSA share from Roots and Shoots Farm. Plus their onions and garlic. I had also picked up a small rutabaga at the Ottawa Farmers' Market from the stand of Needham's Garden Market of Arnprior. My beef stock was made by the Glebe Meat Market. I often keep supply on hand in the freezer.

With these basic ingredients on hand, it was succulent stew that was going to add to our freezer bounty. (Cross rib or blade are more typical cuts for stewing beef but I decided to use my outside round and handle it tenderly.)

Stew is also great for gifting to others with busy, chaotic lives. I have already snuck some into one of the hospital campuses this past week for a loved one's dinner. Dare I confess? I also know of a diligent student now residing at one of our local universities that appreciates an impromptu food rescue when it comes her way.

I asked her for a picture of the gifted stew and mashed potatoes. Also riveting comments.

Her 'riveting' comments: "The food is delicious as always. Thanks so much!" She knows I fuss over plating and when the picture came: "Yummy! But not very artsy."

For what it's worth, plating can really make a meal. I shared with her the picture from my plate. We agreed the differences in look must be about 'lighting'. Yeah, that's it, the 'lighting'.

[photo credit: Starving Student]

By the way, stew tastes even better the next day!

Succulent Beef Stew

4 pound roast suitable for stewing
4 cups carrots, chopped into 1" pieces
2 stalks celery, chopped into 1" pieces
1 small rutabaga, chopped into 1" cubes
2 tablespoons vegetable oil
3 onions, diced
2 large cloves garlic, minced
fresh thyme or 1/2 teaspoon dried thyme
fresh marjoram or 1/2 teaspoon dried marjoram
1 cup red wine
28 ounces diced tomato
4 tablespoons butter
6 tablespoons all-purpose flour
4 cups beef stock
1 cup frozen peas (optional)
1/2 cup corn (optional)
salt and pepper to taste

Cut roast into bite-size pieces about 1 1/2" cubes.

Peel and chop carrots. Chop celery and set the two aside.

Peel the rutabaga and cut into chunks. Set aside.

Dice the onions and mince the garlic.

In large Dutch oven, heat oil over high heat. Sear the meat on all sides in batches (season with salt and pepper just before going into the pan). Then transfer to plate. Make sure you don't sear it too long or you can actually dry it out.

Reduce heat to medium and cook onions and garlic for 1 minute.

Add carrots and celery. Cook until onions are tender and vegetables perhaps are just starting to brown.

Stir in thyme and marjoram and cook a minute more. Add wine to help deglaze pan. Add the can of diced tomatoes.

Move mixture to large stock pot. Add meat and rutabaga.

Meanwhile in dutch oven make a roux. Melt butter. Add flour and cook for about 1 minute. Add the beef broth slowly to make a gravy. Add to the stock pot. Add the remaining beef stock not used in the gravy. All vegetables and meat should just be covered in liquid. If not, add more beef stock and/or wine.

Simmer on very low for 3 hours. Just before serving, if using, add the peas and corn and warm through. Also add salt and pepper to taste. If I am freezing the stew for later, I don't put the peas in until just before serving. I find they don't freeze and reheat well. (They turn a sad, hospital food green.)

Serve stew over mashed potatoes or egg noodles. Garnish with chopped fresh parsley if you would like to add a bit of colour.

LCBO Food & Drink Magazine - Holiday Issue 2011

2011-11-09T10:53:00.014-05:00

Curious. I didn't jump into the much coveted Holiday issue of the LCBO Food & Drink magazine like I usually do. Plus 15ºC today likely had something to do with it. Oddly, my bottle shopping confreres were decked in wool pants, socks, heavy shoes, fall coats and scarves when cruising through the liquor store this morning. I, on the other hand, dressed more appropriately for the weather Light weight fashions in keeping with a dreamy Disney vacation. And I was still hot. Wouldn't they be sweltering?

So everything wintery and frosty and jingly about Holiday just isn't working for me yet. It is important to know that the rule in my house is that Christmas starts the day after Remembrance Day. In 3 more days I should be contemplating putting up my tree. I now know what it feels like to do Christmas in Florida.

I peeled through the pages hoping to be captured and launched into the season. Eventually I did let go. Partly aware of my hosting obligations soon coming on me. Plus my strong desire to be ready and awesome. I do love the Holiday issue for the inspiration it lavishes on us as we go about planning our feasts of this and nibbles of that.

My list of wants ended up being many, and here are a few of my top picks:

Garlic Chicken on Bok Choy Rice Cakes and Black Pepper & Asiago Fricos with Serrano Ham (From Sugar and Spice by Christopher St. Onge) * In fact ANYTHING from this feature looks smashing.

Hot & Sour Soup and Stir-Fried Beef with Black Beans and Rice Noodles, Steamed Rice (From Fine China by Lucy Waverman) * Another feature where every recipe appears genius. Check them all out.

Bubbly Sangria (From Spirited Sangria by Michelle P.E. Hunt and Laura Panter) * 5 hard-to-choose Sangria recipes. 5 parties? Or 5 punch bowls at the one? A difficult decision.

Coconut Lime Clouds and White Chocolate & Clementine Shortbread Sandwiches (From White Delights by Christopher St. Onge) * Christopher is running away with this issue with 5 knock out choices for the cookie platter. Look at them all.

Hot Boxty and Lemon Posset (From Boxing Day Specials by Marilyn Bentz-Crowley) * Have you ever heard of Boxty and Posset?

Spiced Scallops with Blood Orange Salsa and Chilled Orange Salad with Honey and Grand Marnier (From Citrus Season by Lucy Waverman) * Please, please, please pay attention to her tip on how to do 'special cut oranges'.

There is a section entitled Thank You! by Cobi Ladner and Victoria Walsh. It is wonderful to labour over making high quality homemade gifts for your many hosts this season. But I have seen some real fails. Remember, it is not about you but your host. No fudge for the diabetic or spicy nuts for the wildly allergic. Nothing smelly for the asthmatic. You get the idea. Make it all about her/him. Make it very special. And for sure, it can still be homemade.

I favour the old familiar holiday jingles that should be belting out everywhere in just a few weeks. The Holiday Playlist by Rick Shurman and Earl Torno took a departure from tradition and focused on a theme more in tune with 'reconnecting with family and friends'. A cute idea. Though I am still puzzled by the choice then of Let's Call The Whole Thing Off by Ella Fitzgerald & Louis Armstrong. I guess some reconnections just aren't meant to be. Check it out on iTunes.

In Inspired Ideas by Brenda Morrison, is a definite GOTTA HAVE. Cool Ideas, showcases the Prepara Ice Balls. I am a faithful user of Lee Valley Tool's Ice Lantern, filling them over and over with boughs of pine and cedar and a few fresh cranberries. So it is no surprise that I would shape shift to orbs filled with slices of lemon, mint leaves or rose petals. Now, to go about sourcing them in Ottawa.

I have to think there is extra sweat that goes into making the Holiday issues extra glamorous. Food styling is everything. It has the very important role of conveying the seduction of the dish glossed up in the pages before you. When successful, you can smell the dish and want to lick the pages. A tip of the fork to the food styling team of: Ruth Gangbar, Terry Schact, Heather Shaw and Christopher St. Onge.

If you need something to rev your Holiday engine, you might try starting with the latest LCBO Food & Drink magazine. Weighing in at a hefty 865 grams (25 grams lighter than last year), not only will you be ready for your holiday party plans, you will find lots of great ideas that suit the chilly days that are inevitably coming ahead.

What tickled your fancy in this issue?

Plan ahead: The Winter issue hits the stores 9 weeks from today on Wednesday, January 11th.

BEST EVER SOUP: Carrot & Coriander Soup In Brilliant Shades of Autumn

2011-10-27T22:34:00.010-04:00

Today I think I made my BEST soup ever. The surprise to me is that this is a soup (or at least a variation of it) that I make with some frequency. Why was it so much better this time?

I used local produce (carrots, potato and garlic) from Roots and Shoots Farm, my CSA partner.

I used mainly orange carrots. But to round out the two pounds I included two white carrots and two purple carrots.

The colour from the purple carrots bled out into the liquid while the soup was cooking.

However, when the soup was puréed, it gave the soup a beautiful muddy, earthy, deep burnt russet orange colour. Not the hue of pink I was fearing.

Since I did not have my own chicken stock, I used stock from The Glebe Meat Market on Bank Street. They sell it in 500 mL bags.

I used the Vitamix on the double high speed for an extended period of time to make the soup silky soft.

What did I like about this soup? I loved how the coriander stood out boldly against the sweetness of the carrots. I loved the undertone of heat from the cayenne. I was a little more heavy handed than usual. I was particularly pleased with my choice of garnish.

Most of all, I loved the colour.

CARROT AND CORIANDER SOUP

2 pounds carrots
1 potato
3 ounces butter
1 medium cooking onion, peeled and diced
1 garlic clove, minced
1/4 cup fresh cilantro
1 litre chicken stock
1/2 teaspoon sugar
1/2 teaspoon salt
1 large bay leaf
1/4 teaspoon celery salt
1/4 teaspoon cayenne
plain yogurt
fresh cilantro
bacon

Peel the carrots and cut crosswise into 1/2 inch pieces. Peel the potato and cut into small cubes.

In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and sauté while stirring occasionally, until translucent, 3 minutes. Add the garlic and sauté while stirring until beginning to change color, 20-30 seconds.

Add the carrots, potato, and fresh coriander. Sauté, stirring a couple of times, for about 2-3 minutes. Add the chicken stock, sugar, salt, bay leaf, celery salt, and cayenne pepper. Over medium heat bring to a simmer. Lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.

Remove the bay leaf. Use a Vitamix or blender to purée the soup in small batches. The soup may be made ahead to this point; covered and refrigerated. (We use our Vitamix and it always gives a great consistency for soup.)

Return the soup to the saucepan let it simmer on a very, very low simmer to keep warm. Taste for seasoning and adjust as necessary. If the soup is too thick, add more stock or water.

Garnish with a dollop of yogurt, chopped coriander leaves and crumbled bacon.

Ottawa Magazine's Top 10 Restaurants List 2011

2011-10-26T23:50:00.005-04:00

The much anticipated November/December issue of Ottawa Magazine hit the stands at Brittons in the Glebe today. Inside it's cover is the 2011 Top 10 restaurants list by food editor, Shawna Wagman. Apparently I was customer number 3 to scoop up this hot edition.

The cover bore such catchy phrases as: "WHERE TO EAT RIGHT NOW" and "10 RESTAURANTS WITH IMAGINATION". A hint of what would be revealed inside.

Here is the list (and it appears to be numbered):

1. Black Cat Bistro (Patricia Larkin)
2. Navarra (René Rodriguez)
3. Town (Interesting, there was no talk of who is doing the cooking now. Steve Wall recently moved to Luxe)
4. OZ Kafe (Jamie Stunt and Simon Bell)
5. Canvas Resto Bar (Charles Beauregard)
6. Fraser Café (Fraser brothers)
7. Restaurant E18hteen (Matthew Carmichael)
8. The Whalesbone Oyster House (Charlotte Langley)
9. Murray Street Kitchen Wine Charcuterie (Steve Mitton)
10. Sidedoor (Matthew Carmichael and Jonathan Korecki)

Repeats from last year: Town, Fraser Café, The Whalesbone Oyster House.

Returning from the 2009 list: Navarra, Restaurant E18hteen.

I have munched at them all but Sidedoor. And I have been holding off for all the reasons Shawna outlined in her piece, making it quite a surprise pick for a Top 10 list. She is upfront about Sidedoor's "uneven quality of the food" and the sense that "the service has gone from bad to worse". Not mentioned by her are the grumblings about the prices. The choice leaves me wondering. I liken it to then newly minted President Obama receiving the 2009 Nobel Peace Prize before the work was done.

There are others on this list that have been "uneven quality" in my first hand experience. Though I do try to abide by the 'try 3 times' rule before making named declarations.

I almost always order seafood when I eat out - app, main or both. For me, it has been a steady test of the mettle in the kitchen. Perhaps a theme for next year's article.

I am not as familiar as I would like to be with good eateries on the other side of the river. Bistro St-Jacques was a wonderful addition to last year's list. (I made it there 3 times already over the past 12 months.) I had been secretly hoping that Shawna had mined another nugget from across the way. It just can't be a barren eating wasteland, can it? (Nice to see the nod to Marysol Foucault's Edgar.)

This list is a mixed bag alright and I am still trying to make sense of it.

For me, any kind of Top 10 list for such a significant city as the Nation's Capital, would be a list of 'home run' picks - not necessarily high end (in fact a mix is nice), but a 'pride and joy' list. If someone's coming to town, then you would hope they wouldn't leave without giving a selection of them a try.

Maybe this list fits the "restaurants with imagination" tag (though the write-up on Canvas seems to contradict), but for my buck I still want solid value each and every time. A number fit that bill in my experience but certainly not all.

For anyone asking, Allium (on Holland) is still my favourite in this town.

Pick up the magazine. The article is a great read. Shawna has given you fair warning and has quite accurately depicted the pros and cons of her 2011 picks.

Are you looking for adventure? Then you now have a decent list to start from.

I Found The Heart of My Story For My Butternut Squash Soup

2011-10-23T19:24:00.007-04:00

[Photo credit: Sandra Gulland, author]

One of my favourite authors, Sandra Gulland, appears to like butternut squash soup. In fact, THIS butternut squash soup. I am not sure I cook on par with how well she writes, but I think I might agonize in a similar way when deep in the creative process.

In one of her a recent blog posts, she discussed the challenges of finding 'the heart of the story'. "That's what the process of writing a novel is about: finding the (damned) heart of the story. And it never, at least for me, seems to come early on."

I can have a similar frustration when preparing a dish that I want to be particularly special. I was making a tried and true autumn soup as my contribution for our October book club meeting's lunch. With Sandra Gulland as our honoured guest, I wanted to fuss a bit. Not only should it be a soup with delightful flavours, but I wanted it to be exceptionally pretty.

Sandra's ingredients are her words. Common to everyone but so unique when put together her way. Sandra writes historical fiction. As a result, the characters and the setting have already been revealed to the world. But she plays with her words and her expectations to make the characters and settings deeper and richer and more colourful than we might have first imagined. This she has proven 4 times over with The Josephine B. Trilogy and her latest book, Mistress of the Sun.

My ingredients are the bountiful foods of the garden, the aromatic spices in my many jars, the staples in my pantry, fridge and freezer. Butternut squash soup is not unusually complicated and those who make it often, likely have recipes very similar to mine. There are classic combinations that work. Squash with refreshing fruits, such as pear or apple. Squash with curries. Curries with coconut milk. Nothing new and clever here. The right balance of flavours and textures though could produce a bowl full of goodness leaving you wanting for more.

I actually made my soup days ahead and put it in the freezer. A step I often feel lends itself to improving soups, stews and sauces. I am sure there is something scientific going on in the freeze-thaw process that is flavour friendly. I don't profess to know what that is but time and time again, I have been pleased.

The day I was making this batch of soup, I was shouting it out on Twitter that the squash and apples were roasting away in the oven in preparation for soup. And out in the big wide universe came the voice of Marion Kane, saying something to the effect that 'You have inspired me. I think that is what I will do with my butternut squash too.' In that moment, we were 'Kitchen Sistas'. I was making soup with food sleuth, Marion Kane! She, somewhere out there in her kitchen on a cold, rainy autumn day, was creating similar smells. This soup was now having very good karma. The results were pleasing.

But then I got stuck. Stuck finding the heart of my soup. I just couldn't serve up a sea of 'yellow-orange', could I? I knew that I wanted it to be stunning to look at and that whatever I did in plating had to also complement the tastes. Twitter and friend requests to the rescue. Suggestions abound. A drizzle of thinned yogurt. Vidal ice wine syrup mixed with cream. Croutons. Fried onions. Dried apple flakes. (I don't even know what that is.) Chives. Parmesan crisps. I played and tinkered with ideas. Some I dismissed right away. The Vidal ice wine syrup intrigued. I followed the suggestion of mixing it with cream. Although tasty enough, it had a very muddy look. It didn't help that my drizzles looked liked grating shards.

I was ready to give up. My timetable was collapsing around me. I was at risk of being away the day of the meeting. If necessary, soup would be delivered ahead of time, as is. I was content that it had a wonderful taste and so a sea of brightness might just have to do.

The night before our special gathering my schedule realigned and, as an added bonus, I had a stroke of genius. My fridge was sporting a small bowl of leftover roasted beets. How did I miss this? How did I get so stuck? The technique is not mine to claim and perhaps in its day was overused. But I loved the idea of using a beet coulis, accented with a yogurt coulis to create trumpeting heart-shaped flowers.

Have you ever made a trumpeting heart-shaped flower with coulis? It is best to have the coulis in easy to manage squeeze bottles. The size of the opening is very important to get the right size dot. Consistency is important too because you don't want the beet or the yogurt to bleed out when the dot is laid on the soup. The beet dot is the larger of the two. The yogurt dot lays on the edge of the beet dot. Then putting a round toothpick deep into the soup, pull through the yogurt, then the beet and artistically pull a gentle curl.

The colours would be spectacular, I thought. I had also prepared a bundle of apple slivers.

No time for a dry run. The plating creation would unfold the next day as we were about to serve. The Vidal ice wine syrup came along for the ride. My confidence was somewhat restored. I was beginning to feel that maybe I had found the heart of my story.

Then something dawned on me that I had totally overlooked. An unforgivable oversight considering my many hosting experiences. I had given absolutely no consideration to the vessel being used to serve the soup. I knew nothing about the dishes being used by the book club hostess. She decided to pull out all the stops and laid out the table with her finest. What luck. The yellow-orange of the soup, the deep purple-red of the beet coulis and white of the yogurt would look striking surrounded by the majestic blue in the delicate china.

As the first ladle of soup hit the bottom of the bowl I knew this plating was going to be very showy, considering the decorating that was about to unfold. And so we made it up on the spot. The bowl was not broad and the flowers should not be crowded. Just a pair would fit. I chose to have my flowers tail out in opposite directions since there was only two in the bowl. There was room for a nest of apple slivers in the middle. Why bring the Vidal ice wine syrup all the way across town and not use it? After all, I paid a fortune for it. A splash covered the wee nest of apple.

We worked together quickly, I ladling and my favourite epicurean enthusiast, just trained, drawing trumpeting heart-shaped flowers with coulis. Then servers bustled 12 plates as quickly and safely as possible to the dining room so all would have theirs piping hot.

It was a very last minute idea but I sense those fussy, swirly, decorative beet flowers were in keeping with the bold, elaborate fashions of the 1600's and the time of the Sun King, Louis XIV of France. Maybe, maybe if we squinted really hard at them, we could make out fleur-de-lys.

It appears, I did in the end, find the heart of my story. But alas, "... it never, at least for me, seems to come early on."

Spicy Butternut Squash, Apple and Coconut Milk Soup
Inspired by many.

Butternut squash
Olive oil
Salt and pepper
Cinnamon
3 apples, I prefer Granny Smith
Vegetable oil
2 small onions, diced
1 tablespoon freshly grated ginger
1 teaspoon Thai red curry paste (add more at the end if you want more bite)
5 to 7 cups of chicken stock, homemade
1/2 cup coconut milk, more if you need to tame the heat of the curry paste
Apple juice, works well to thin the soup to desired consistency just before serving

Heat the oven to 375ºF. Cut the butternut squash lengthwise. Dig out seeds and pulp. Rub open flesh with olive oil. Sprinkle with salt, pepper and cinnamon. Place on a large baking sheet, flesh side down. Bake in the oven for 25 minutes.

Cut the apples lengthwise. Rub open flesh with olive oil. Sprinkle with salt, pepper and cinnamon. After the squash has baked for 25 minutes, add the apples to the baking sheet, flesh side down. Continue to bake the squash and apples for 20 more minutes. You will see that the apples have 'exploded'. Pierce the squash with a skewer to see if it is fully roasted.

Let the squash and apple cool long enough so they can be handled. Scoop out the squash and apple flesh. Note that you will need to remove the apple seed core if you had not already done so. It is easy to do since the flesh is so soft.

Dice two small onions. Sauté the onion in vegetable oil until it has softened. About 3 minutes. Add the grated fresh ginger. Continue to cook to release the flavours. Another minute. Add the Thai red curry paste and cook for a minute until the onions and ginger are covered.

Add the flesh of the squash and apples. Mix with the onions, ginger and curry paste. Add 5 cups of the chicken stock and simmer for 15 minutes.

Purée in the Vitamix or blender until silky, smooth. Add warmed chicken stock to help blend if the soup mixture is too thick. Put the blended soup into a clean pot. Add enough chicken stock to bring it to the right consistency. Remember, you will be adding a bit of coconut milk later too. Apple juice is nice for thinning as well but don't over do it as it will make the soup too 'appley'. Heat the soup through. Add the coconut milk. Adjust seasoning. If you would like a bit more heat, add a bit more curry paste. More coconut milk can be added if you over spice the soup. Play with the flavours until you get the right blend. Season with salt.

I like to freeze the soup until I need it. You will find the coconut milk will appear to have separated once it is thawed. It will come back together once heated.

*Update (Oct 27, 2011) - found this great post on roasting beets. Great pictures too. Pretty much the same way I do it. Worth the read.

Beet Coulis
Roasted beet(s), cooled
red wine
maple syrup

Purée in Vitamix or blender. Add splashes of red wine and maple syrup to make it silky smooth but it needs to stay relatively thick. Not runny. When using to decorate the plate, place the beet coulis in a squeeze bottle to control the 'dot' being placed on the soup. Another reason why it shouldn't be too runny. For control, you don't want it coming out of the bottle unless you squeeze it.

Yogurt Coulis
Plain yogurt (not fat-free)
Cream

Thin yogurt with cream. Place in squeeze bottle. It should not come out of the bottle unless squeezed. The hole in this bottle should be smaller than the hole for the Beet Coulis.

Apple Nests
1/4 cup Dried apples, cut in thin slivers but no longer than 1" long
2 tablespoon apple juice or water, which ever you have on hand
1 teaspoon butter
1/4 teaspoon sugar

Heat apple slivers in apple juice in small pan. Add butter and sugar. Heat through until the liquid is absorbed into the apple. This can be made ahead and refrigerated until plating time.

Petit Hakurei Turnip Latkes - Darling Hors D'Oeuvres

2011-10-15T22:54:00.015-04:00

I feel there is a movement trending to use the technique of grating or shredding in food preparation. Most recently I experienced at least a half dozen presentations of 'slaws' at the Savour Stratford's tasting event.

When I considered how to use my Hakurei turnips from my latest CSA basket from Roots and Shoots Farm, I saw slaw.

But the raw turnip does have a strong taste. My idea to temper that flavour was to make them into mini latkes. I was feeling quite genius until I hit Google and saw that this has been done MANY times before.

A number of the recipes were the same. Just a basic latke recipe. Since I had never made latkes, let alone Hakurei turnip latkes, I kept things simple.

The result was 'Green Acres meet Park Avenue'. They made for beautiful hors d'oeuvres. The mister thought they would have been divine served with bubbles. On this, I would have to agree.

Petit Hakurei Turnip Latkes

Latkes:
Hakurei turnips (I used my entire bunch)
1/2 onion chopped
1 egg
1/4 cup all-purpose flour
salt
pepper

Garnish:
Sour cream
maple syrup
plum jam
sriracha
chives

Clean the turnips. Cut off the greens and end. Peel. Using a box grater, grate the turnips. Press all the moisture out of the shredded turnip. I used a big paper towel and twisted it at both ends in opposite directions. You may need to use a second paper towel.

Whisk an egg into a medium bowl. Add the wrung out turnip, salt and pepper. Mix. Sprinkle the flour over the turnip and mix. Let the batter sit for 15 minutes.

Heat oil in pan. (Do not use olive oil as it is not a good oil for frying. I used canola oil.) Drop a piece of turnip in the pan. When it sizzles, it is time to make the latkes. Drop a teaspoon of the latke mixture into the oil and flatten with the back of the spoon. If your oil is hot enough, the latkes should not stick to the pan or absorb the oil. Make sure the oil is not so hot that it is smoking. If they brown too quickly, they may not cook properly in the centre.

Once they have turned a golden brown, flip them and finish frying on the other side. You are frying them for approximately 2 minutes a side.

Place the cooked latkes on a paper towel to blot any excess oil.

Serve toasty warm with the garnish of your choice. Sour cream or a dip with a sour cream base is quite common.

You can keep them in a warm oven until they are ready to be used. They would hold up well made ahead and reheated.

Natalie MacLean's New Book - Unquenchable

2011-10-12T11:41:00.006-04:00

I just saw this tweet this morning:

@Natalie MacLean: Ottawa's top wine bar Play is hosting the launch event for my new book Unquenchable, join us: http://t.co/Rkl3wqlx

I know many of you are Natalie fans. Subscribing to her wine reviews and using her Wine Picks & Pairings app. Totally trusting her with your party planning.

There is a bit more to Natalie though than the encyclopedic wine brain and palate. She also likes to write. Did you get a chance to read her first book Red, White, and Drunk All Over? A runaway success. Oh to be able to have that kind of response on a first book. I can only dream.

I thought you might be interested in knowing that Natalie is about to launch her new book - Unquenchable: A Tipsy Request for The World's Best Bargain Wines.

There is an event coming up here in Ottawa on October 25 at Play Food & Wine down in the Byward Market on York Street. Haven't been to Play yet? Chef Michael Moffatt is one of my favourite chefs in the city and is a regular Ottawa Gold Medal Plates contender, winning last year and in 2007. Their sommelier, Grayson McDiarmid, has also been receiving high praise. I am sure the canapés will be divine and the wines perfectly matched.

The ticket includes a signed copy of the book. Maybe you can convince Natalie to write something really sassy to make your book super unique! I love the idea that this is a smallish event. Suits me better. Maybe you too.

Notice that they are offering two time slots that night to fit your crazy schedule. 5:30 to 7:00 pm or 7:30 to 9:00 pm. Just click on the times to buy your tickets.

My advice to Natalie if she plans to do a reading: Do it before the drinks start flowing! Relaxed people can be loud.

If you have some wine loving friends or book readers on your Christmas list, you could be done shopping a full 61 days ahead of schedule. THAT has great appeal. I heard nothing about gift wrapping. For that you are on your own.

One Christmas I put Natalie's first book in a Secret Santa exchange and it was a real hit. Not hard to find friends that love wine AND a great read. [For the record, it was one of those sophisticated Secret Santa exchanges with all kinds of lovely things. Not the kind where you try to clean out your garage. I really struggle with those.]

I would love to hear if you decide to go. If I am not in Paris, I will be at Play.

Get Well Soup

2011-10-11T20:04:00.007-04:00

Today I found out a special someone was feeling 'not so great' over the Thanksgiving weekend. I felt compelled to heal with food. I knew I couldn't pull chicken noodle soup out of a hat on short notice, but I could do something similar.

Get Well Soup

6 cups homemade turkey stock
2 cups homemade tomato juice
1/2 field tomato, cubed
1 large carrot, diced
1/4 cup diced celery
1 onion, diced
herbs
salt
Capellini noodles, broken into matchstick lengths

Combine all the ingredients into a saucepan and simmer until the vegetables are soft and the noodles are cooked.

* I was happy to be able to use carrots, celery and onions from Roots and Shoots Farm.

Then, piping hot, into a mason jar and 'Special Delivery'!

Not feeling that great myself today, there was enough left over that I too could enjoy Get Well Soup for dinner.

HOW TO: Rødkål - Danish Braised Red Cabbage

2011-10-11T13:51:00.013-04:00

Rødkål (braised red cabbage) is a very popular dish in Denmark. It is commonly served with roast pork, sausages, duck, goose, frikadeller or turkey. I find the dish tastes much better when it is reheated the second day.

Whenever I received a red cabbage in my CSA basket this summer from Roots and Shoots Farm, I almost always made rødkål and froze it for future use.

This time when I made rødkål I had two cabbages. One regular size and a wee one. So I made one and half times the recipe below.

I think that rødkål is considered most authentic when it is made with red currant jelly. But plum jam works well too. We had homemade of both growing up but more often than not it was the plum jam that was plentiful.

Rødkål - Danish Braised Red Cabbage

1 Red Cabbage, shredded
Salt
2 tbsp Butter
2 tbsp Vinegar
1 Apples, diced or shredded
1/4 cups Plum Jam, or red currant jelly

Shred cabbage. I use my KitchenAid food processor and use the straight blade of the double blade. This gives a thin cut.

Melt butter with vinegar in dutch oven. Add shredded cabbage. Lightly sprinkle salt on each layer as it is added to the pot.

Skin the apple, core and quarter. I use my large shredding blade for processing the apple. Or sometimes I just dice it. Because I tend to use the McIntosh apple, it breaks down well in the braising process no matter what its starting shape.

Add plum jam and diced/shredded apple to the dutch oven. Mix with the cabbage.

Keep the lid on. Make sure that the cabbage does not cook dry! Add a bit of water if you are worried about that. Cook at least for 1 hour on a very low simmer.

The braised cabbage freezes well. It was a way of softening up the cabbage too, which is why I love having it as a reheated dish. It just seems so much better. I freeze it in portions so I don't have too much when I go to use it.

To reheat, put the thawed cabbage into a pot on a very low simmer and add a bit of plum jam or red currant jelly. Heat it through. I find the cabbage looks a bit pale when I freeze it, but when I reheat it with a bit of jam, the dark colour comes back.

We ALWAYS have rødkål with turkey at Thanksgiving and Christmas.

Roots and Shoots Farm - 15th Week of CSA Food 2011

2011-10-10T15:13:00.006-04:00

As half share participants in Roots and Shoots Farm's CSA program, this is our last food basket of the 2011 season. It has been a wonderful summer of produce for us and we have been very pleased to be associated with a certified organic farm. Particularly this farm. Their constant care and attention over 'my food' in the fields amplifies why I am feeling melancholy about this milestone of lasts.

What has resonated loudly with me is the strength of the farm team. Steely determination and unwavering resolve appears to be the motto at Roots and Shoots Farm. I lived in a rural farm setting for 15 years. I get how much work it can be and how sometimes Mother Nature will hijack your agenda, despite your best efforts.

Thankfully, Roots and Shoots Farm will be participating in the indoor market at Lansdowne on Nov 20, 27 and Dec 4, 18.

We have been CSA members with them for the two seasons they have been in business and we plan to continue with them again next summer.

OBSERVATIONS FROM THIS SEASON:

I love kale. Last year I didn't know much about kale. Kale intimidated me. I now pine for kale. And when I get it, whether it is Russian Red or Tuscan or some other variety, I have lots of ideas for my kale.
The farm made improvements in the weekly communication. It was great to hear what had happened over the week. Their challenges, their strategies, their future plans. It helps to get the list of basket contents ahead of time. That extra day allows for planning and complementary shopping to round out the food supply.
There were many wonderful recipes shared with the weekly newsletter. Some we tried and some we used as inspiration. Even though I am a happy kitchen person and now a CSA sophomore, I still appreciated this direction. Freshmen would have been even more delighted, I am sure.
I would love to get more specific information about the varieties for plants and produce. As an easy example, all potatoes aren't equal. Some are better for baking. Some better for boiling. Etc. The same can be said about radishes and beets and lettuces, etc. Even garlic. Some garlics are stronger than others. Knowing the varieties allows me to use the produce to best show off its great taste. I hesitate to suggest things that involve extra work by the farm team since I prefer them in the field vs. on the computer, but maybe there could be a static page on the website that shows a picture of the plant and its name. I am happy to help with that too.
This year I am more relaxed about not knowing what was coming in my food basket until the day is almost upon us. I have become a better planner around this 'black box competition' challenge. I have learned to embrace the uncertainty. No one is more surprised by that breakthrough than me. We Type A people do have our issues.
I felt that the produce was consistently better this year.
I found the size of the basket suited me and our family well.
I did a better job of prepping the food once I picked it up. Cleaning produce well before putting it away and wrapping well what needed to have its moisture preserved. I was surprised at how long some things lasted. But who knows how old things are already when you buy them in the grocery store. My CSA food is picked same day or sometimes the day before.
I liked that the farm had a stand at my drop-off to allow me to make extra purchases or to go there on my off week to shop for their produce.
I liked getting extra news and pictures on the Roots and Shoots Farm Facebook page.
I liked the Swap Box. I only used it once. I traded bok choy for a red cabbage. I am greedy about red cabbage. I did try to stick with my basket and not do trades. I accepted that this was likely the best way I would learn about something I had not tried before.
I wished I had done more freezing. I did not really get much further than my usual of freezing soups. This is my challenge for next year. Unrelated to this farm's produce, I did freeze big batches of pesto in tiny jars and also many tiny jars of minced garlic in olive oil.
I wished I had done more preserves this year. Unrelated to this farm's produce, I did peach and red pepper relish and also tomato sauce and tomato juice.
I was most successful with using my produce when I figured out its destination dish as soon as the basket came home. "Hey Mr. Napa Cabbage! You are going to become coleslaw with Bobby Flay's famous dressing." Done.
I have found a few CSA members that are blogging a bit about their food and I also have a few friends that have joined Roots and Shoots Farm this season. I would love to be a part of a more active network of those using the same CSA basket. There were times when I wanted to shout out to someone, "What are you planning to do with those Hakurei Turnips this week?"

Did you participate in a CSA program this summer? How did you enjoy it? What did you learn? About the produce? About yourself and how you engage with food?

What a beautiful Thanksgiving CSA basket to close out my season. Enjoy the pictures.

Carrots

Brussel sprouts

Celery

Lettuce greens

Hakurei turnips

Tuscan kale

Beets

Red onions

Potatoes

Butternut squash

Garlic

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975

Turkey Dinner and the Super Delicious Piping Hot Gravy

2011-10-10T14:28:00.011-04:00

My turkey dinner menu is non-negotiable. I cater to the guests favourites. This is not the time for me to get creative with the dishes. So in that way it is an easy meal to prepare. It becomes a buffet of everyone's wants.

At best, I can play around with how I make the turkey. I usually brine it and this year I tried Martha Stewart's cheesecloth method. These two things are supposed to be about making the meat juicy and flavourful. Who could object to that?

But there must be mashed potatoes for the teenager and roast potatoes for the MIL. The mister wants the stuffing and the teenager insists it is the 'usual' recipe from my side of the family tree. The 10 cent braised red cabbage (rødkål) is something I insist on and would feel hollow without it. The basic steamed peas and carrots are also the request of the teenager. After all, Grandma always made them with any roast meal. The MIL has a soft spot for the roasted parsnips and carrots. So before you can get any kind of fancy, the plate is full.

Other visiting guests have wanted squashes. But not this time.

Typically there isn't a big interest in anything cranberry. This year I sprung for Michael Sunderland's michaelsdolce™ Cranberry and Apricot jam. We all loved it with the meat.

There is plenty of choice, it is simple, and the plate is full. In the end, in my opinion, it comes down to piping hot delicious gravy. My gravy recipe is timeless and something that has been done my way for some 20 plus years. It now is the family tradition.

Christmas is 76 days away. Tuck this recipe in a safe spot and give it a try with your December turkey.

* I used potatoes, carrots, celery, onions and red cabbage from Roots and Shoots Farm for our Thanksgiving dinner.

TURKEY GRAVY FOR 12

Giblet Stock
Turkey neck and giblets
1 1/2 cup white wine (I use Gewürztraminer)
4 1/2 turkey stock (or chicken)
1 big stick of celery, chopped
1 large carrot, chopped
2 small cooking onions, chopped

Put all the ingredients in a saucepan. Make sure the turkey stock is cool to start and not hot. This is important for drawing out the flavours from the neck and giblets. Bring to a boil and then reduce the heat. Simmer for 3 hours. Strain out the juice from the giblets and vegetables. It should measure about 4 cups.

Gravy
8 tablespoons fat from the drippings of the roasted turkey
12 tablespoons all-purpose flour
Giblet stock
Pan drippings from roasted turkey, fat skimmed off
Turkey stock (chicken stock or white wine or vegetable water from boiled potatoes or peas and carrots), as required

Scrap the pan drippings into a bowl. The fat will rise to the top. Skim off all the fat and leave the flavourful, dark pan drippings for later. If you don't have enough fat from the roast, use butter as well.

Pour the giblet stock into the roasting pan and bring to a boil in order to de-glaze the pan. There will still be a lot of flavour stuck to the bottoms and sides.

Heat turkey fat in a saucepan. But make sure it doesn't get too hot or it will start to burn and also burn the flour. Whisk in the flour. Cook it for at least a minute to remove the raw flour flavour. It is important that the flour is totally covered in the fat to avoid lumps. This is called a roux.

Add 1 1/2 cup of the giblet stock and whisk. When adding liquids to a roux, it is important that they are not chilled since the roux is hot and you will cause the roux to 'cease'. Adding the liquid in stages means that the liquid will incorporate into the roux more easily. Continue to add in batches until all the giblet stock is used. Add the pan drippings that have been separated from the fat.

Bring your gravy to a boil to thicken. The thickness of a gravy is a personal thing. I will now add turkey stock (or chicken) to bring the gravy to the consistency our family enjoys. Sometimes I add a bit more wine. The water from the boiled potatoes or peas and carrots are also great liquids to use for finishing your gravy to get it to your desired consistency.

I don't typically do this with gravy but I like to for turkey gravy. I put the gravy through fine sieve into another pot, working the sieve with a whisk to push all the goodness through. This is mainly due to the 'chunks' of drippings from the roasting pan. I like a very silky turkey gravy. On the off chance you had problems with lumps, this will catch those too.

I roast my turkey the day before I serve it. I also make the gravy the day before. This allows me the time to fuss as much as I want with the gravy as I am not under a time crunch. I think that extra day really does wonderful things for the flavour of the gravy. Much like a stew or chili or soup that sits for a day.

I use turkey stock from the Glebe Meat Market in my giblet stock recipe. They sell 500 mL bags. Sometimes fresh, sometimes frozen. Because I make the turkey the day before serving, I also make turkey stock that day once I have the meat off the carcass. If I need to thin out my gravy for the meal, I will use the turkey stock that I made the day before with the roast and the gravy starter.

Serve your gravy piping hot.

Savour Stratford - Tasting Awards

2011-10-05T21:51:00.017-04:00

Those of you who know me, know that I shy away from food tasting events. The kind of events where the masses throng confined spaces to rush their movable feast of dozens of tastings at breakneck speeds before the spoils are too picked over.

Trying to juggle a plate, sometimes of an odd shape, with a wine glass, napkin and camera can be a bit tricky.

I usually prefer enjoying a chef's creations in his or her dining room, where the setting is much more leisurely and the food preparation and plating gets full attention and care.

700 tickets were sold for Savour Stratford's main event. It is the most challenging of conditions for chefs to work in. It is a tented outdoor setting. One never knows the temperature. Last year it was freezing, this this year warm enough that the wasps were keen to explore. The workstation is makeshift and confining. And the order of the day is to present a food idea that showcases one's talent, can be assembled with ease, is manageable for the taster, and can be put out as fast as the sold-out crowd descends.

So what was I doing in the Tasting Tent at Savour Stratford last Sunday afternoon? Two words. VIP ticket. The general admission was $75 - a pretty respectable price for 30 plus tastings. It also included a selection of beverages - craft beer, Ontario wines, coffee, tea. (Ottawa's Feast of Fields a few weeks earlier sold tickets for $70 and had 20 farmer-chef teams.) For an extra $40 I could call myself 'VIP'. The biggest plus for being VIP? I was graced with a 'food rush handicap' of 60 minutes to do my tortoise race at a more leisurely pace and with a wee bit of elbow room.

Some may think that $40 is a lot of money to pay for space around you but I should mention we also received a swag bag. The snappy looking black event bag itself retailed for $6. The 50 gr. spice blend by well-known Kitchen Connaisseur sells for $6.50. The 125 ml jar of Crock Pickle Relish by Pickles Eh! sells for $3.50. There were a number of winery tours and tastings certificates (harder to use for an out-of-towner like me), soap, a darling wine cup, bottle opener. I could go on. It now doesn't seem like I paid THAT much more for my head start and breathing space.

The Tasting event was judged by Connie DeSousa, Chuck Hughes, Ivy Knight, Suresh Doss, and Kris Holden-Reid. I felt they made solid choices. I tasted them all except the winner of Best Beverage.

People's Choice Award - Pickled heirloom tomato with garlic and herbed cheese on a fried wonton finished with micro sprouts
By: Chef Jamie Craig, Wildstone Bar & Grill with Miss Fosters Popcorn and Good Luck Farms

Best Meat Dish - "Porkapoluza" [Corn tortillas made with pork lard, Berkshire bacon jam, Habanero smoked Tamworth pork belly, Fermented pico de gallo, Salt-cured Berkshire loin shavings and Pork crackling] *** My choice for best over all ***
By: Chef Nick Benninger of Nick and Nat's Uptown 21 with Perth Pork Products

Best Vegetarian Dish - Weth Mushroom Tostada with Tomatillo Salsa & Sour Cream
By: Chef Aaron Linley, Bijou with Weth Mushrooms

Most Creative Dish - Butternut Squash Ice Cream with Black Walnut Shortbread and David Koert's Organic Maple Butter
By: Chef Mark Brown, Stone Maiden Inn with Koert Organics

Best Dessert - C'est Bon Chevre Panna Cotta
By: Chef Rene Delafranier, Rene's Bistro with C'est Bon Cheese Limited

Best Beverage - Ontario Savoury Herbal Tea
By: Tea Sommelier, Karen Hartwick from Tea Leaves Tea Tasting Bar

I do want to highlight one other entry.

My Personal Honourable Mention - Arincini Balls [Risotto ball stuffed with braised pork. Fried then topped with fontina and smoky tomato & bacon jam.]
By: Chef Sean Collins & Greg Kuepfer, Pazzo Restorante and Pizzeria with Church Hill Farm

Despite not being cut out for these types of events, I had a great time. I loved the food. I was thrilled that they had decent weather and not the forecasted rain. To feed 700 people in such a short time under non-traditional cooking and plating conditions, was impressive. By the time I headed out, the place was packed!

Hats off to the organizers, chefs, farmers and their teams. Savour Stratford overall was an impressive event. You are fully deserving of your provincial and national recognition. Well done.

Things I liked:

A VIP ticket was available for those wanting to be less crowded. For a bit.
The program listed the names of the Farmer-Chef Culinary Teams with the details of the dish they were going to serve.
The swag bag was given at the end. Nice not to have one more thing to juggle.
There were decent items in the swag bag.
There were a number of well placed water coolers
There was an opportunity to meet a number of the producers on Saturday and Sunday in the Farmers' Market nearby. I often feel the producers get short shrifted on these types of events. Understandably, there is so much glamour around the actual dish created, when the glory maybe should go to those who provided the raw ingredients. Because of the crowds and the need to be moving the yummies along as they are plated, there really is no time to engage in any depth of conversation with the farmers. As a result, I so appreciated being able to spend time with the producers at their stands in the market.

Opportunities:

Consider providing clear signage in the Farmers' Market for those participating in the Tasting Tent. I just fell across this information in conversation with a number of them. It is an opportunity to give them some more airtime. Perhaps other Tasting Tent visitors would make a point of checking out their farmers beforehand.
30 tastings is plenty. I risked not feeling well from all the richness. I skipped 5 booths just to be on the safe side. (All be it they were two teas, a coffee, jams and chocolate - I know, bad call.) There was no room for liquor on top of all of that. I didn't dare. Congrats to those who could do both. So in that sense, I did not maximize my ticket price.
Push quality over quantity. I felt some tastings were a bit light on creativity.
On the lighter side....I know this one will never fly, but here it goes. Maybe for us 'VIP's, you could load us on a golf cart at the end of the event and chariot us back to our car where we could decompress for a bit. As predicted, I was tuckered out going solid from 9 am to 3 pm. I was super stuffed. Thankfully, stone cold sober.

Interested in seeing the full selection of wonderful food tastes? Enjoy the slide show.

Chef Jonathan Gushue and 'The Forgotten Ingredients'

2011-10-01T22:54:00.005-04:00

One of Savour Stratford Perth County Culinary Festival's Culinary Stage attractions was Langdon Hall's Executive Chef Jonathan Gushue, Grand Chef, Relais Chateaux.

The Scheduled Events program was light on details:

Join the widely acclaimed Executive Chef Jonathan Gushue, Grand Chef, Relais Chateaux as he whips up something local, fresh and absolutely delicious!

Probably any decent chef in Perth County could have 'whipped up something local, fresh and absolutely delicious'. So what really made me decide to hang on to my front row seat at the Culinary Stage for this session?

40-year-old Chef Gushue is well-known for his impressive resumé. Most recently he received the Ontario Hostelry Institute Gold Chef Award. In 2010 Langdon Hall was named to the S. Pellegrino 100 World's Best Restaurant List. They were ranked 77. A high achiever starting early on his career, at 32, he was selected by the Four Seasons Hotels and Resorts to take over Truffles Restaurant to be one of their youngest 5 diamonds restaurant chefs in North America. The list of accolades is lengthy. And those achievements took place at notably prestigious establishments.

What actually kept me warming my seat was that I had first met Chef Gushue in the Spring of 2005 at a special function in Ottawa. At the time he was chef at Truffles at the Four Seasons.

The meal he organized was superb and the stand out for me was the Chilled Plum Tomato Consommé of all things. Not that I thought any less of the Rillettes de Salmon on Buckwheat Blinis, Poached Baby Lobster, Pressed Terrine of Smoked Ham Hock & Foie Gras, Saddle of Spring Lamb, Pave de Richelieu or Braised Rhubarb. But that tomato consommé was a thing of beauty. So remarkably clear. And the flavour.

For Saturday's demonstration and food sampling Chef Gushue focused on 'The Forgotten Ingredients' - Verbena, Hemp Seed, Wood Sorrel, Nasturtium, Wild Watercress and Wild Chocolate Mint.

Because of the idyllic, naturally wooded setting at Langdon Hall, the kitchen has access to a garden full of seasonal fruits and vegetables. They have maple trees tapped for syrup and there are fruit trees as well. Out in the wilder parts of the property they can go foraging for wild herbs and other edible plants.

He shared with us the extensive list of items in the Kitchen Garden:
Arugula, Asparagus, Basil, Brassicas, Carrots, Chard, Chives, Coriander Flowers, Blueberries, Cucumber, Fennel, Fig, Green Garlic, Garlic, Hibiscus, Hyssop, Jerusalem Artichoke, Lemon Balm, Marigolds, Melons, Mizuna, Nasturtium Leaves, Okra, Pole Beans, Radish, Salsify, Savory, Squash Shoots, Spinach, Sunflower, Squash Flowers, Strawberries, Sorrels, Tomatoes, Verbena.

Thankfully there are 7 gardeners on staff!

Before sampling each dish, we were given a taste of the forgotten ingredient in its natural form. Working through each dish, Chef Gushue talked about his approach of balancing flavours, creating complexities, working tensions on the taste buds. Yes, a chef, but perhaps also part artist, chemist, scientist and alchemist.

Verbena

Bulls Blood Beet & Verbena Jelly

Wood Sorrel (Oxalis)

Parsley Root & Ice Wine Puree, Wood Sorrel (Oxalis)

Hemp Seed

Chopped Apple Gorged Wagyu, Smoked Cold Pressed Canola & Cider Hollandaise, Burnt Hemp Seed Crumble

Nasturtium stock

Nasturtium leaves

Snow Crab in Flower Water

Wild Watercress

Ducks Egg, Wild Watercress, Salted Cream, Langdon Maple, Garlic Chive

Chocolate Mint

Wild Chocolate Mint Oreos

My favourite dish was the tartare tartlette. Mark Schatzker's Wagyu beef was melt in your mouth. It was the smoked cold pressed canola & cider hollandaise that pulled the tart together and captured my senses.

As an aside, researcher Dr. Alan Searleman of St. Lawrence University, NY may not be so surprised at Chef Gushue's talents. Searleman studies 'southpaws' and he claims they have higher IQs, solve problems better and enjoy more extensive vocabularies. When presenting his findings to the American Psychological Association's annual conference a decade ago, he said: "Left-handers have a higher 'fluid' intelligence and better vocabulary than the majority of the population. This is perhaps why there are more of them in creative professions, such as music, art and writing."

Gushue keeps 'leftie' company with the likes of Albert Einstein, Sir Isaac Newton, Benjamin Franklin and Pablo Picasso. (And, well, me!)

Savour Stratford - Best Chef Challenge

2011-09-27T16:27:00.045-04:00

Recognize this guy? Chef Francisco Alejandri? He had a busy week last week. In addition to running his eatery, Agave Y Aguacate, in Toronto in the Kensington Market, he spent time in Ottawa on Monday and then in Stratford on Saturday.

Shawna Wagman, food editor for Ottawa Magazine, ran one of her City Bites Live sessions Monday evening at the Urban Element on Parkdale Avenue here in Ottawa. Chef Alejandri was the main attraction for a demonstration dinner called A Fresh Perspective on Mexican Cuisine. I had never heard of him before and had hoped to go. I figured if Shawna wanted to spend the evening with Francisco, he had to be good. Alas, I would be out of town.

Fast forward to Saturday. Being in the other end of the province, I decided to squeeze in a bit of Savour Stratford as part of my 'fun time'. One of the first events of the day Saturday was the Best Chef Challenge. I knew who would be judging but heard nothing about the competing chefs. The program for the day gave no details either. I found a seat in the first row and patiently waited.

Imagine my surprise to find out that Chef Francisco Alejandri would be one of the contenders. Here he was, 600 kms away from his Monday gig. Chef Alejandri does have a Stratford connection. He trained at the Stratford Chef School.

I was equally pleased to see that he was going up against Chef Janet Ashworth of The County Food Co., a stone's throw away on Erie Street. This eatery was on my wishlist of places to try in Stratford. Janet is a graduate of the Culinary Institute of America in New York.

The judges were early to their table:

Well known cookbook author (James Beard award-winning, at that) Jennifer McLagan. Jennifer was also recently in Ottawa promoting her latest book, Odd Bits. (See Ottawa food editor, Ron Eade's blog post).

Celebrity chef, Chuck Hughes. This past March he took down Bobby Flay in kitchen stadium on Iron Chef America. He is also known for his Food Network cooking series, Chuck's Day Off. For those not caught up on the TV side of Chuck, they may just know him as chef and co-owner of Restaurant Garde-Manger, located in Old Montreal.

Editor-in-Chief of award-winning Best Health magazine, Bonnie Munday. The magazine was launched in the spring of 2008.

Owner and head chef of Nick and Nat's Uptown 21, Nick Benninger. I have dined at Waterloo's Uptown 21 three times now in the past year. Which is a compliment to Nick and Nat, considering that I hail from Ottawa. Uptown 21 is very focused on using local ingredients and they are constantly looking for creative ways of being current on the food scene. Last spring they hosted Iron Chef Uptown.

Andrew Coppolino MC'd the event. Andrew is well-known in the counties, Perth and Huron, for promoting food. You can listen to him on The Food Show on 570 All News Radio. He also writes about food on his website, Waterloo Region Eats.

Andrew shared with us the format of the competition. Chefs were to produce 3 dishes in one hour. Once they heard about the secret ingredient they would have 15 minutes to make their plans and then the competition would begin.

There was a twist. Instead of one, there would be 4 secret ingredients. All chosen from Tanjo Family Farm near Millbank, the secret ingredients were: duck, Hungarian partridge, bacon and quail eggs.

Helping to run the show and do the colour commentary were Steve Stacey and Paul Finkelstein.

Steve writes the food blog The Local-Come-Lately. I have been reading it for a while now, and that voice of caring and sharing which resonates from his blog and his tweets (@localcomelately), carried through to the stage as he had fun tussling with the chefs.

I only know Paul from twitter (@paulfink). He may look very serious but he was a lot of fun. He is a teacher at Stratford Northwestern Secondary School. He has changed how food is taught to the teenagers and how they go about applying what they have learned. The students run the food establishment called the Screaming Avocado. Paul is also a host of the show Fink on the Food Network.

In addition to following the chefs' every moves, Steve and Paul interviewed the judges. They dug deep for the good stuff. Who knew that Nick and Nat's Uptown 21 makes 150 sandwiches for Brown Bag Fridays. Or that Chuck Hughes gifted Bobby Flay a Canadiens jersey when they met in Iron Chef America's Kitchen Stadium. (And it was well received.)

There was much to do in 60 minutes and the teams moved quickly, feeling the intensity of the competition. The induction cooktop did not perform as expected. Too hot. Not at all. We all wondered if Chef Ashworth's fries would be done on time as the oil in her pot boiled violently to its meniscus.

Finally, the plating began.

It was down to the wire, but both teams finished on time. Now it was up to the judges.

Both teams used all 4 ingredients across their 3 dishes. A heavy peppering of accolades as they tasted. But it was probably Chef Alejandri's (bottom left) lightly scrambled quail eggs cooked with bacon fat, guajillo sauce and Monforte's Pecorino Fresco Cheese that released the judges from their reserved posture. "I could have this for breakfast every day."

His other dishes: Duck breast served to medium rare with a purée of heirloom tomatoes and coriander chimichurri and puréed pumpkin seeds (top right) , Kentucky Fried Partridge with a light spiced batter served with celery root slaw and a cornbread made with bacon, bacon fat, jalapeño, a little scallion, and a bit of maple (bottom right).

Chef Ashworth took lots of ribbing for her duck poutine with fennel and celery root fries, suggesting she was playing to Chef Hughes' tastes. Some observers think Chef Hughes ultimately defeated Bobby Flay with his calorie hefty lobster poutine.

Chef Ashworth's dishes: Beer and barley risotto with Stratford Pilsner, partridge breast sliced with a bit of beer in it, roasted tomato couli and beer basted quail egg on top (top right), Poutine with fries made out of celery root and fennel with duck breast on top and Monforte's Pecorino Fresco cheese, drizzled with a sauce of red wine and tomato(bottom left), A savoury dessert and cheese course all in one: Traditional Scottish shortbread underneath with caramelized apple, squash and bacon. Also, with honey and white wine. On top some of Monforte's sheep's milk ricotta with a little lemon zest and a tiny bit of sugar. Kind of sweet and salty surprise (bottom right).

We saw some fancy plate work for just one hour in a kitchen unfamiliar to both. The final result was very close. Chef Alejandri came through with 217 points, just edging out Chef Ashworth by 7 points.

Not acquainted with the names, Alejandri and Ashworth? I think we may be hearing more of them.

Edgar - Is It A Secret Place?

2011-09-17T17:17:00.010-04:00

Sometimes I get the feeling that Edgar is a secret place. Not that many don't know it. Many definitely do. By secret place, what I mean is, that it's a getaway from real life stuff. A place to go when you want to leave everything else behind. Just for an hour or so. Safe. Comfortable. Trusting. Consistent. Enveloping.

I have wondered if this effect is just because it is across the river from me. A place a bit more French than I use in my day to day in Westboro. Or maybe, it's just because it is wee. As an 11 seater, it helps to get there first. The summer patio pretty much doubles the space.

One would think that their seasonal focused menu wouldn't suit this feeling. So many unknowns. Wouldn't you want predictability? In fact, it is something that signifies that this place is always moving, ever changing, never in a rut. But I find that this brings comfort of a different kind. A freshness that is rejuvenating.

I sense that others have this 'secret place' feeling too.

[My vegetarian panino.]

[My friend's Indian panino with tandoori chicken and chutney.]

[Our shared desserts: Strawberry, Rhubarb and Raspberry Cheesecake; Lemon Meringue Tart; Chocolate Brownie with Orange and Cayenne. We mellowed the sweetness with our Cha Yi teas - Rooibos Safari and Honeybush Raspberry.]

Edgar
60 rue Bégin
Gatineau (Hull sector), Quebec
819.205.1110
www.chezedgar.ca
www.sheeatsbears.blogspot.com

Update to Brunch hours (effective Oct 1, 2011)
Wed to Fri: 10 am - 6:30 pm
Sat: 10 am - 5 pm (Brunch 10 am - 2 pm)
Sun: 9:30 am - 5 pm (Brunch 9:30 am - 2 pm)
Mon and Tues: Closed

The Confession of My Coffee Bar Affair at Blumen Studio

2011-09-17T14:15:00.010-04:00

Have you ever been to Blumen Studio?

I have passed by it many times, driving south on Parkdale from Wellington, since it opened in March. It has a 'come hither' beckoning with it's sophisticated curbside styling of containers and plants. The modern minimalist feel has been calling me in.

Blumen (German for 'flower') is first and foremost a contemporary flower shop with European flair. If you need it to be, it can also double as your corner store for eggs, Lactantia cream, Cochrane's Dairy milk and Sterling Dairy butter. They have a few magazines and newspapers for the picking too. There is room to sit and relax cupping a coffee or tea, matched with a decent selection of fresh baked goods.

When I go out for a hit of caffeine, my coffeehouse of choice is Bridgehead. Any one of the twelve locations will do. I thought we had a rock solid relationship. But on this day I fell to the temptation of Blumen Studio's café crema ($2.83 with tax). One shot espresso and one shot microfoamed 10% cream.

Kat planned to serve it in a hip-style tumbler but I asked for the well-known #3 size Könitz Coffee Bar cup. Wow! With much restraint and discretion, I just closed my eyes and kept all the wee noises to myself.

I know I have been far too flirtatious with my coffee style status. My collection of 'in a relationship' partners has flipped from cappuccinos to lattes to most recently, flat whites. But as of today, my newest 'forever coffee true love' is for sure the café crema.

If you are taking in the Taste of Wellington West this weekend, consider stepping off the beaten path to see what Kat Kosk and Nathan Turner have to offer in their menagerie of wonderful things.

My favourite Ottawa flower shop is Tivoli Florist on Richmond Road. Now I wonder. Will I end up cheating on them too?

Blumen Studio
465 Parkdale Ave.
613-680-8400
website: www.blumenstudio.ca

Tues to Thurs: 8 am - 6 pm
Fri: 8 am - 8 pm
Sat: 9 am - 7 pm
Sun 10 am - 4 pm

My Homemade Pressure Cooked Tomato Sauce Is Vermillion Red

2011-09-17T06:57:00.009-04:00

Bright, vermillion red probably best describes the rich colour of our latest product from the home canning factory. It is also the description of Farrow & Ball's 212 'Blazer', a close sister to Benjamin Moore's 2171-10 'navajo red'.

Long after the seals were on, we found we were constantly returning our glances to the rows of glassy 'red', fixating on 20 beautiful jars of home canned tomato sauce.

One does not make and can homemade tomato sauce for the cost savings. Not even close. Even if the tomatoes were free, there was some pretty high priced talent working tirelessly in the kitchen on Tuesday.

Happy as clams? Yes we were! And a most satisfying day it was.

My culinary partner, JK, is also a book club buddy of some 10 years. We know each other well. As much as I am full of Viking blood, she is pumping high octane Lebanese through hers. A potential for conflict over those steamy pots? Nope. Luckily we tend to have similar epicurean passions.

Deciding On Technique:
To get ready for our big work day, I dabbled in prep and canning techniques. Ah, the many combinations. I have skinned, not seeded, then stewed. Not skinned, but seeded, then stewed. Not skinned, not seeded then stewed. Eventually pushing it all through my food mill. All these ideas came from reading books, Internet sourced how-to's, and other food bloggers writing about their seasonal experiences.

But JK had already picked our path through the tomato patch. She was hyper-focused on EXACTLY how these luscious Romas and plums would be prepared. And why not? She went to a highly reputable and undisputed source. She phoned Mom, back home in Lebanon up in the hills in the small town of Bentaël, near Byblos on the west coast. How could I argue with that? I come from a land imaged as icy and covered in lichen and tundra. She from the warm regions of the middle East on the Mediterranean Sea. Now, had I been Italian....

Mama Antoinette's secret to effortless tomato sauce? The pressure cooker.

Sourcing The Tomatoes:
We put a lot of thought into purchasing our tomatoes. So this part may seem a bit long winded. Partly because our decision wasn't just price-based and we had to come to terms with what we would spend and why. Both in agreement. Both of us happy.

We were leaning to local and also organic.

I had spent some time looking at plum tomatoes at the Parkdale Market. Some sell local product but not necessarily organic. Many of the stalls are resellers where the produce can be coming from further afield. I did buy a 'tester' batch there.

I also checked in with Waratah Downs Organic Farms from Iroquois, Ontario. They sell at the Ottawa Farmers' Market at Lansdowne and also the Main Street Farmers' Market at St. Paul University. They had a couple of varieties of Roma/paste type tomatoes. Owner, Colleen Ross, recommended mixing the San Marzano Romas with another variety to make sauce.

Together we headed to Saturday's Main Street Farmers' Market to make our purchase. The people at Waratah were able to put together a 3/4 bushel mix of Romas and plums that were reasonably ripe.

As we cruised the market, we found 'the veggie underground'. They say they use organic growing practices but are not certified yet. They are located in Vars.

We picked up two baskets (10 pounds), again mixing Romas and plums.

Although not quite a full bushel, with the two purchases we sure had a lot of tomatoes.

The value proposition when buying food is constantly a tricky one. What are the criteria going into the decision? Price. Quality. Organic. Local. Ease of access. Use. Everyone puts a different weight on each. And we ourselves may not necessarily make the same decision every time.

So some people went to Pearl Jam this week. Bought new outfits for the occasion. Ate out beforehand. Paid for special transportation. Had concert refreshments. But us? We bought local, organic tomatoes. And in that light, the purchase doesn't seem so dear.

Caring For The Fruit:
Canning day was 3 days away and the tomatoes would need some TLC.

Some things to consider when caring for the raw ingredient:

First, wash the fruit well as soon as you get it home. Then lay them out on a tea towel for a few days to ripen to their full potential. Close to a sunny window if you can. 2 or 3 days will make a big difference towards increasing the rich tomato flavour.

Prepare The Jars And Lids:
The jars need to be sterilized before being filled. It is good to read up on this process with a reputable source before you do it.

We put the jars in the canning pot covering them in water. Once the water came to a boil we let them bubble away for 10 minutes. We turned off the heat and then added the lids and screw bands to scald them.

Once your are ready to fill the jars, using jar tongs, place jars upside down on a clean tea towel. Do not touch the opening of the jar with your hands. Do not touch the under side of the lid. You can use a magnetic lid lifter to minimize contact with your hands.

Starting Production:
JK looked after cutting the tomatoes into chucks in 10 pound batches. This amount fits in most dutch ovens. In our case we were using a pressure cooker as our primary heat source. No need to peel the tomatoes or remove the seeds. Do take off cores if they are notably woody.

JK's mom swears by using the pressure cooker to 'stew' the tomatoes. With her cooker it took about 3 minutes once the pressure was up. But a dutch oven works well too. Start off on low heat to tease the moisture out of the fruit and cook away until the pulp has softened and is malleable. Don't over cook. The intent here is to draw out the 'water' and to make the fruit soft enough to put through a food mill with ease. Because of our volume of fruit, we used both methods for stewing. The pressure cooker was definitely faster.

Do not disturb the tomatoes once they have completed stewing in the pressure cooker. If you use a dutch oven, really try to minimize stirring. Again, if you are starting the tomatoes on a low heat, the juices will come out and prevent the tomatoes from sticking.

Over a large pot, put stewed tomatoes in a large colander to strain out excess juice. Reserve this juice to be canned later.

Put the drained stewed tomatoes through the food mill. My food mill is made by Frieling. I used the finest disc (3 millimeter diameter holes). I like that this model has two brackets that stabilize the mill over just about any size pot or bowl.

It works quickly and sorts out the seeds and skin. It is important to work it until the seeds and skin seem 'dry'.

JK used her food mill as well with her 'medium' disc. The brand name is RSVP. We had similar results.

Once all the tomatoes are milled, simmer the sauce on the cooktop and reduce to the desired thickness. Add some salt. For our 10 litres of sauce we added 3 or 4 tablespoons.

Canning The Sauce:
Using a wide mouth funnel, fill jars to near the top. It should have 1/2" of head room. Add lemon juice to help increase the acidity. We added 1 tablespoon of lemon juice since we were using the 500 mL jars. It helps to keep the colour bright. More importantly, acidity in canning helps to decrease the chances of botulism and San Marzanos are one of the tomatoes with a lower acidity. Put on the lid and screw band. Do not twist the screw band too tightly. (It is both important to not overfill or under fill the jars. Both can decrease the chances of a successful and safe seal.)

Never reuse lids. Screw bands can be reused as long as there is no dents, rust, or bends.

We followed the recommendation from JK's mom and canned the jars of sauce in the pressure cooker. Her cooker holds 4 of the 500 mL jars at one time. A cloth at the bottom of the pot minimizes the 'knocking'. When canning in a pressure cooker, the jars are only halfway submersed in water.

The length of time in the pressure cooker depends on the size of the cooker, how many jars are in the cooker, the size of the jars, what your are canning and the altitude of your kitchen. It is best to go to reputable books and websites to find the right length of cooking time for your situation. There are guidelines available from reputable sources such as canning supply companies, university food sciences programs and government food safety agencies. What you will see in these guidelines is that using a pressure cooker takes less time than the conventional hot water bath technique. The trade off is that the big canning pots can usually hold more jars at one time.

When the process was done, we placed the hot jars on a tea towel to cool. Within minutes we were hearing the music of the lids popping and completing their seal. It is important to not tip the jars. Always keep them upright.

Let the jars rest for 24 hours. Before storing, check the seals. If some jars did not seal, they should go to the fridge to be the first used. Treat as you would the contents of an opened jar. Check the screw bands and tighten if loose. Store in a cool, dry location in your home. Many sources said that canned tomatoes are safe for up to a year if their seals are still intact.

End result:
I am guessing we started with about 40 to 45 pounds of tomatoes.

We ended up with:
20 jars (500 mL) thick tomato sauce.
10 jars (500 mL) tomato juice.

What I Learned and Why I Now Feel Smarter:
The pressure cooker worked really well for cooking up the tomatoes for the sauce. It was so fast. Also, it seemed to leave more flavour in the pulp and curtailed flavour seeping out to the separating juice. (This is why it is important to minimize disturbing the stewed fruit before straining.)

The food mill created a wonderful consistency to the sauce. It nearly eliminated the seeds and skins. Because of this, it seriously cut down on the prep time - no skinning or seeding required beforehand.

Using the pressure cooker for canning required less time (although it meant working in smaller batches). Using a pressure cooker for canning is considered more safe because of the high temperatures it can create.

Straining the juice off the lightly stewed tomatoes before running them through the food mill had two pluses. First, it gave us another product to can for later use, instead of having the excess juice vaporize and drift out my hood fan. Secondly, it took less time and gas to reduce the sauce to the desired consistency. When canning, time is gold.

500 mL jars are easier to handle and not too tall in the pressure cooker when canning. They suit our family size for most cooking needs.

The bonus jars of juice will make great additions to soup and also for cooking Spanish rice.

I have canned tomatoes before and will likely do it again. I do struggle with the idea though, because of the time involved and knowing how cheaply you can purchase a can of tomatoes. On the other hand there is great satisfaction that comes from knowing the farmer who grew my tomatoes. So was it worth it? It won't be until we taste the tomato sauce this winter that we will know for sure.

I have become a pressure cooker convert and have shed my feelings of intimidation. I am now looking longingly at Kuhn Rikon's website.

Although canning tomatoes is serious business, going into it understanding proper food safety, it is easy to do.

Canning tomatoes with an epicurean enthusiast is WAY more fun than doing it alone.

[Notice the 3 square jars in the front row. My VERY old Mason jars still in circulation.]

Red Pepper and Peach Relish - A Staple in Our Home

2011-09-12T15:35:00.005-04:00

Of all the jars in our 'fridge pharmacy', the one we value the most is Red Pepper and Peach Relish. Like butter tarts and espresso beans, we seem to be on a perpetuitous search for the best. Even though that best may possibly be our own.

We are coming off of a canning/preserves bender. Jars of minced garlic were first to the freezer, followed by basil pesto. 3/4 of a bushel of tomatoes have been reduced to sauce. Another 3/4 bushel to go. Since there were some wee jars left and produce readily available, we just continued to indulge.

We adapted our recipe from Canadian Living's Red Pepper and Peach Relish. We used two small jalapeños to give it some extra kick. We simmered the batch by an additional 20 minutes. I prefer my relish a bit thicker. It meant 8 cups instead of 9. I may consider even longer next time.

Our Ontario peaches were picked up at Farm Boy. The jalapeños and one of the red peppers came from our CSA basket from Roots and Shoots Farm. The remaining red peppers also came from Farm Boy. This week they were 99 cents a pound.

It is a lot of work doing the chopping but it makes for a beautiful, delicate relish if the peaches and red peppers are chopped very finely. On that point, I wished I had fussed a bit more. It pays to have great knife skills for this task.

We often use the relish as an accompaniment for grilled salmon. It is a good garnish for hors d'oeuvres that use cream cheese, salmon or goat cheese.

Rockin' the Basil with Pesto Passion

2011-09-11T19:17:00.010-04:00

This is either my third or fourth batch of pesto this summer. We have been consuming it in quantity, as well as gifting it. Each batch has been a bit different and this has been my favourite so far.

My basil was sourced from Waratah Downs Organic Farm at the Main Street Farmers' Market. The market operates on Saturday mornings from 9 am to 2 pm on the grounds of Saint Paul University, 223 Main Street, Ottawa. Waratah Downs also goes to the Ottawa Farmers' Market at Lansdowne on Sunday.

I purchased 4 bunches for $2 each. Each bunch had approximately 10 stems. After I picked and sorted the leaves, I had 280 grams of basil for my pesto. (Probably between 9 and 10 cups.) I gave the leaves a wash, spun them dry in the salad spinner and then laid them out on a tea towel to dry. It is important to move quickly, as bruised basil will start to darken.

My garlic was from my Roots and Shoots Farm CSA basket. I almost used one full head for a single batch.

I purchase my extra virgin olive oil (Kirkland brand), pine nuts and Parmigiano-Reggiano from Costco.

The lemon juice is used to keep the green as bright as possible.

I have toasted my nuts and roasted my garlic but this time I took them both straight up.

I considered using my VitaMix to make the pesto but ended up moving to the KitchenAid food processor. It just gives much better control of the pulsing. I like my pesto with a bit of body. Not to super smooth. Do we call that 'rustic'?

Leave a bit of room in the top of each jar to top up with a cover of olive oil. This also helps to keep the colour. Whenever you use any, level out the top and cover again in olive oil. I great tip from my foodie friend, JK.

The flavours in this batch were my favourite so far. Was it because my basil and garlic were organic? Were the leaves just the right degree of tender? Who knows what made this batch so perfect. I am just pleased that I could double the batch and tuck 1 5/8 litres into the freezer for the coming months ahead.

Basil Pesto
Adapted from many.

140 grams of cleaned basil leaves (~4.5 cups)
1 1/2 cup extra virgin olive oil
4 - 5 cloves garlic, minced
1 cup grated Parmigiano-Reggiano
3/4 cup pine nuts, raw
3/4 to 1 teaspoon salt
lemon drops, just a few squirts

Combine prepared ingredients in the food processor. Pulse chop until the desired consistency. Fill jars leaving room for a cover of olive oil. Keep in the freezer.

Gelato ... Watermelon ... Gelato ... Watermelon ...

2011-09-11T18:10:00.008-04:00

It is those bright, sunny Sundays that have a gentle pace to its gait, that fuels ones temptation to cool down with a midday treat.

We had spent the early afternoon preserving some recent market purchases. At that natural rest point of task completion, I was fixated on cooling down. To a heaping Stella Luna gelato.

But beckoning me in the chill of the fridge was a sturdy, fresh, young watermelon. An extra special something that came in our Thursday CSA basket from Roots and Shoots Farm.

My mind ping ponged back and forth. Gelato ... Watermelon ... Gelato ... Watermelon ...

I conferred with the mister. He rescued us from my thoughtful volley and began his surgical cuts into our flawless melon.

The flesh was cold and sweet and juicy. And like a 'real' watermelon, there were seeds. Imagine sitting out on the back deck, trying to arc the seeds into the neighbour's backyard. But did we? Or did we just close our eyes and take succulent bites, pondering the last days of summer?

Roots and Shoots Farm - 11th Week of CSA Food 2011

2011-09-08T20:25:00.020-04:00

The contents of this week's CSA basket from Roots and Shoots Farm is quite mainstream by most people's veggie shopping standards.

The focus this time is to get the more delicate and well-ripened produce used up in the early days - the cut lettuce, cherry tomatoes. Plus the melon.

The Napa cabbage is heading to a coleslaw for our contribution to this weekend's street party. I hope coleslaw sells on this street because that head will make a very big batch.

Roots and Shoots Farm provided a wonderful recipe called Easy Garden Curry. If I go for it, then there is the home for the jalapeño, cherry tomatoes, some potatoes, some onions, some garlic, a pepper, some beet greens and some carrots.

The mister is a radish fiend but will they all go snack bound? It is a VERY big batch. We have not ventured past the raw nibble on these. It is time to get more creative.

Thankfully onions, garlic, beets, carrots and potatoes store well.

I am getting the feeling that the recipes this time around need to take a slant towards going to the freezer. We love, love, love soups and these are great ingredients to end up in the pot.

How are things going with your local foods? Are you enjoying the harvest? I would love to hear about your cooking adventures and also your challenges.

Now check out this week's basket. Local, seasonal, organic, full of flavour. Did I mention beautiful?

Cut lettuce

Napa Cabbage

Cherry Tomatoes and ground cherries

Onions

Potatoes

Carrots

Beets

Garlic

Celery

Radishes

Cucumber

Green Pepper

Red Pepper

Jalapeño

Watermelon

Someone asked me once if I get paid to write posts for the farm. I don't. I am a happy CSA member in our second year with this program. I write about Roots and Shoots Farm out of love. The love of sharing the good news of using a CSA basket as a food source. The love of sharing the visuals of great certified organic food. The love of sharing new and different recipes using our new and different food.

We have developed a great respect for Robin Turner and his team. We have grown to trust them to keep our dining room table healthy and full.

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975

LCBO Food & Drink Magazine - Autumn Issue 2011

2011-09-07T10:50:00.012-04:00

As I sit outside on this brisk, cool day dashing through the pages of the Autumn issue of the latest LCBO Food & Drink magazine, I have to agree with Jody Dunn in her Editor's Notes, "Comfort food starts to beckon...".

This particular issue is stuffed full of comfort food. But it does hang on, like we are doing, to summer day menus too. After all, the markets are probably at their prime, overflowing with baskets of colourful produce.

Lucy Waverman's Market Menu plays on the idea of making your meal based on what your trip to the market presents. I myself compete 'black box' style every other Thursday when my CSA basket arrives. It can be daunting but the outcome is worth it. You are constantly eating what is best of season. Consider the challenge for yourself.

Thanks to James Chatto for showcasing 4 power women in the Ontario wine industry in Keepers of The Vine. This summer, we had the opportunity to check out Caroline Granger's place of work, The Grange of Prince Edward Vineyards & Estate Winery, Prince Edward County. We are definitely fond of her 'bubbles'. The sparkling rosé was featured at the Cooks & Curds Cheese Gala at the 1st Great Canadian Cheese Festival in Picton in June.

My page markers this issue are eclectic:

Pumpkin 'Ravioli' Tossed with Bacon & Parsley (From Pumpkin Made Easy by Heather Trim)
Deep Fried Olives (From Olive Cuisine by Lucy Waverman)
Tomato & Fresh Cheese Salad with Basil & Olive Salsa Verde (From Market Menu by Lucy Waverman) **
Southern -Style Pulled Pork Pies with Buttermilk Biscuits (From Savoury Pies by Julia Aitken)
Toasted Almond & Quinoa Pilaf and Cashew Chicken Curry (From Nutty Delights by Nicole Young)
Pan-Roasted Ontario Pickerel (From Inn Style by Anita Draycott & Monda Rosenberg)
Sesame Ginger Meatball Soup and Individual Caramel Fondues with Ladyfingers and Fruit (From Soup & Sweaters by Jennifer MacKenzie)

Do try those Pumpkin 'Ravioli'. Using wonton wrappers is a cheat I employ all the time when in a hurry. Many won't even notice the difference. All the focus will be on 'homemade'.

** Those beautiful tomatoes featured in the Tomato & Fresh Cheese Salad with Basil & Olive Salsa Verde on page 104 come from Vicki's Veggies Farm, located in Prince Edward County. I can vouch for their fabulous taste. This summer we grew one of her plants. Yellow Perfection. We are rolling in beautiful, flavour-packed sunny yellow tomatoes. We used some of our early ripeners in an heirloom salad that was a true kaleidoscope of colours. Vicki's Veggies Farm sells their produce at the farm but also at farmers' markets in Toronto.

In Inspired Ideas by Brenda Morrison, two things caught my eye:

The Savoury Bouquet showcases the talents of Michael Pellegrino, florist designer and co-owner of Teatro Verde in Toronto. They are beautiful organic centerpieces that are functional as well as good looking.
Flavours & Flair shares the good news that Montreal's Olive & Olives in now in Riverdale in Toronto. We picked up some of the Manzanilla Olives Stuffed with Lemon on a recent trip to Montreal's Jean-Talon Market.

I always seem to be in love with the playlist. This time Rick Shurman and Earl Torno 'set the mood' with The Autumn Playlist. It's working for me with such numbers as Someday by Harry Connick, Jr., The Way You Look Tonight by Maroon 5 and I've Got You Under My Skin - a Rod Stewart rendition. Have to have it? Check it out on iTunes.

Plan ahead: The Holiday issue hits the stores 9 weeks from today on Wednesday, November 9th.

Wheely Slow Cooking Tour Concert and Potluck at Roots and Shoots Farm

2011-09-04T21:50:00.011-04:00

Tuesday evening Roots and Shoots Farm and Waratah Downs Organic Farm jointly hosted a potluck and provided a concert venue for the cross-Canada Wheely Slow Cooking Tour.

Singer songwriters Shera Kelly and Julia Spitale are from Vancouver. They have rounded out the trio with Jessica Gates, a freelance video producer who is documenting the tour.

How do they describe the Wheely Slow Cooking Tour?

"Two crazy musical gypsies from the city are touring Canada July 25 - Sept 17, 2011 in support of sustainable farming by performing, cooking and volunteering on farms. On the blog you can watch their interviews with the farmers and footage of the adventure!"

It was no surprise that Roots and Shoots Farm of Manotick Station co-hosted with Waratah Downs of Iroquois. They are both very committed to organic farming. Roots and Shoots was recently certified but Waratah Downs has been certified since 2000.

Colleen shared her remarkable organic corn. Waratah Downs is the only farm now growing organic corn in the area.

We were one of the early arrivals but eventually the tables were groaning with delicious dishes from the participating guests.

Once the crowd settled with their first helping, I managed a shot of my Greek Salad with Mini New Potatoes. This 2006 LCBO recipe by Marilyn Bentz-Crowley was shared with me by a special foodie friend, BS, who has been tearing it up in the kitchen Ramsay style lately. No fear. He just goes for it.

For my dish I used produce from my latest CSA basket. The peppers. The red potatoes. The cucumbers. Some of the garlic.

Although the bowls were just about licked clean, no one went away hungry. The mint Nanaimo bars were a particular hit with Julia Spitale.

Thanks to our great hosts for this special event.

Robin Turner, Proprietor and Farm Manager at Roots and Shoots. (Loving the organic corn!)

Jess Weatherhead, Farm Manager at Roots and Shoots. (Talking to Jessica Gates, freelance video producer from the Wheely Slow Cooking Tour team.)

Danny B, Expert Veggie Farmer at Roots and Shoots.

Colleen Ross, Owner of Waratah Downs Organic Farm. (A farm she works with her husband, John Weatherhead.)

Thanks to the wonder of science and many extension cords, Julia and Shera gave a full post supper show, sharing their own brand of music that had us thinking Lilith Fair. Some heartache. Some country. Some personal insights. Some cheeky, clapping and toe-tappin'.

The skies threatened.

And did 'sweat' for a moment.

But we managed to stay dry enough for the show to go on.

Shera Kelly's 'Cowboy Vagabond', is a song she wrote at the request of her father, is still humming away in my brain. Take a listen.

And here is a taste of Julia Spitale with her song, 'Simple Life'.

There were no organic marshmallows for the post concert bonfire, but we gathered anyway to dry out, enjoy the warmth of its glow and share a poke at the branches.

One strong impression for me from the evening was realizing how glad I am to be hitched to a CSA farm that is organically certified. There are many local farms selling local produce. But few are organic. Many still use the pesticides we are trying to get away from. Last summer when we began CSAing, I was originally just looking to shop 'local'. Our choice to go with Roots and Shoots Farm was random. We saw their ad at Bridgehead and they had shares available. I realized on Tuesday, that I now know I want more than local. I want organic too.

And so ended another great night on the farm. Food. Music. Community.

Best of luck to Julia, Shera and Jessica on their trek back West.

Simple Yummy Breakfast Thanks to The Locals

2011-09-02T13:35:00.006-04:00

More often than not, our mornings start with a simple breakfast. Dairy, fruit, grains and if we can a protein. I like a soft boiled egg. Sometimes it is just a breakfast parfait and a Flat White.

I have a little white dish that, if full to the meniscus, wouldn't hold a cup of liquid. It is my favourite because of its simplicity. Because it is wee and because it is cute.

I start with a few spoons of plain yogurt. Right now we are enjoying Organic Meadow. It comes from Guelph, Ontario and can be found at Farm Boy and major grocery chains. It is a co-operative that has been operating for over 20 years. "Every time you purchase an Organic Meadow product, you are choosing to directly support small, local family farms." Of the over 100 farmers participating in their co-op, two of them have crossed my life path.

Deb Vice of Birchwind Farm was two years ahead of me in school while I was growing up. In a small town, a two year age spread was insignificant. Everyone knows everyone. Deb has a beautiful farm on the Oak Ridge Moraine near Solina, Ontario where her and Ron have over 40 Holsteins.

I first met Maida Edwards when she was 4 years old and knew her growing up on her family's farm near our home. It is hard to believe she is now a mom and working her own farm, Edwards Holsteins, near Westport.

Organic Meadow has done a wonderful job on their website profiling their participating farmers. Whether there is a personal connection or not, getting to know the people that make our food does affect our buying decisions.

I then load it up with fresh fruit. My favourite is bananas and raspberries.

Then I crown it with a sprinkle of granola. Right now we are enjoying one of our favourites - Siren Bakery. The flavour - Orange, Almond & Ginger. Siren Bakery is made locally here in Ottawa by Loreli Lees. She prides herself in making her product high fibre and low in sugar.

Because of my wee bowl, the parfait stays single-layered. It is the perfect portion. Almost too pretty to eat.

As for my coffee, well, I HAVE to have it. The day just doesn't move forward much without it. I like it strong. I usually take my dose in the form of a Flat White. Or at least my attempt at a Flat White. A Flat White is essentially 1 part espresso shot and 2 parts microfoamed milk. Confession. Usually a richer milk. Maybe even a milk with a bit of cream. End of confession.

I start with my favourite bean. Babae's Espresso bean from Happy Goat Coffee Company. Like butter tarts, I will be searching the world over for the best espresso bean until the day I die, I am sure.

Always searching. I suppose the compliment in all of this is that I keep returning to the Babae's Espresso bean. For two reasons. I like its strength. It is in my ballpark. But the flirty part of Babae's Espresso beans is that it has a consistently thick crema. I can seem to get good crema even when I mess up my shot.

My favourite Flat White cup holds a 2 oz espresso shot and then fills with closer to 6 oz of microfoamed milk. So more like a 1:3 ratio. There are days when I think I should throttle back on the white stuff and try to be more authentic. Perhaps I should just buy another favourite cup!

And there starts my day. Thanks to some locals.

It's Hard to Eat Out With This Kind of Eating In

2011-09-02T13:28:00.009-04:00

Lunch today was yet another version of our favourite warm summer pasta dish.

Our wonderful produce from Roots and Shoots Farm makes it easy to pull it all together. This time, we used the following items from our last CSA food basket - garlic, red scallions and red Russian kale.

As well, our Yellow Perfection tomato plant from Vicki's Veggies Farm near Picton is full of bounty and added bursts of bright, sweet, sunny tomato flavour.

It's hard to eat out with this kind of eating in.

Heirloom Tomatoes, Red Russian Kale, Scallion, Garlic, Pesto Penne Pasta
Serves 3

2 tablespoons olive oil
3 red scallions, diced (include healthy parts of the greens)
4 cloves of garlic, minced
1 teaspoon chili flakes
2 red heirloom tomatoes
5 yellow heirloom tomatoes
10 leaves of red Russian kale
salt to season
150 grams penne pasta (my favourite dry pasta brand is Barilla)
1/4 cup pesto
3/4 cup of parmigiano-reggiano, grated
shavings of parmigiano-reggiano
toasted pine nuts

Prepare the ingredients. Dice the scallions. Mince the garlic. I used my preserve from the fridge that is sitting in olive oil. Chop the tomatoes. Remove the stems from the kale. Rough chop the kale leaves. Grate and shave the cheese.

Prepare the penne pasta until el dante. When it is drained, return to the pot and keep the lid on to keep it warm until the sauce is done.

Heat oil in a fry pan. Sauté the scallions until soft. Add the minced garlic and chili flakes. Continue to sauté for another 30 seconds.

Add the tomatoes. When the tomatoes have warmed, add the chopped kale. Sprinkle with salt. Add a bit of water to the pan to help steam the kale if there does not appear to be much liquid from the tomatoes.

When the kale has just wilted and cooked, remove the pan from the heat. Make sure you do not over cook the kale. The kale should be limp but still be a bright green.

Put the pesto on the pasta and stir to cover. Add the vegetable sauce to the pasta and stir. Add 1/2 cup or more of the parmigiano-reggiano to the pot and stir.

Serve in warmed pasta bowls. Sprinkle with parmigiano-reggiano and toasted pine nuts.

Roots and Shoots Farm
1004 Manotick Station Road
Manotick, Ontario
robin@rootsandshootsfarm.com
Website: www.rootsandshootsfarm.com
Facebook: Roots and Shoots Farm
Twitter: RootsShootsFarm

Vicki's Veggies
81 Morrison Pt Rd
Milford, Ontario
613-476-7241
Website: www.VickisVeggies.com
Facebook: Vicki's Veggies Farm
Twitter: VickisVeggies

Creamy Veal Scallopini Marsala with Local Veggies

2011-08-30T08:10:00.010-04:00

The mister has been a super rock husband lately and so I decided that Monday's dinner would have a bit of fuss and fancy. The veal dish is quite easy as was preparing the sides. But I am not going to tell him that. We rounded out are meal with a glass of Amarone.

There is a sense of contentment that comes from using local produce in the summer. Just knowing it is fresh, fresh, fresh.

I dipped into our Roots and Shoots Farm CSA basket in order to make this meal work.

The purple, yellow and green beans create quite a colour statement. However, when they are steamed, the purple beans turn a dark shade of green.

Our veal marsala recipe uses garlic as well as shallots to create extra flavour in the mushroom sauce.

I had no idea what to do with these sexy zucchinis when they came in the basket. I lightly steamed them, cut them in half and then sautéed them to give them a bit of brown and a nutty butter flavour.

I used the brown skinned potatoes for this dish. Peel, roasted, tossed in olive oil, seasoned with salt, pepper and fresh thyme and then into the oven at 375F for about 45 minutes. When roasting potatoes, I use my 9" x 9" stoneware pan. When there is just two of us, the big roasting pan is too much. The stoneware gives the potatoes a unique crisp.

The small selection of carrots were quartered lengthwise and roasted along with the potatoes.

With just a few tomatoes left, they became the last garnish on the plate.

Where do you get your veal scallopini? My veal scallopini came from the Glebe Meat Market on Bank Street in Ottawa. I usually just go there for their 1/2 litre bags of housemade stock - beef, chicken, vegetable, turkey and veal. I am curious to know where others shop for their veal scallopini. Have you found a favourite?

Creamy Veal Scallopini Marsala
Inspired by Canadian Living, Epicurious and The Food Network

3/4 lb veal scallops, pounded very thin
flour for dusting (salt and pepper incorporated)
1 tbsp oil
2 tbsp butter
2 cups sliced mushrooms
2 tbsp shallots, minced
2 cloves of garlic, minced
1/2 cups veal stock
1/4 cups Marsala
1/2 cups heavy cream
salt and pepper to taste
chopped parsley (optional)

Once the veal scallops are pounded very thin (using flat side of meat cleaver between 2 sheets of waxed paper), dust veal lightly with flour mix.

In large skillet, heat oil with 1 tbsp of the butter over medium-high heat. Cook the veal for about 1 minute on each side or until lightly browned. Remove and set aside. Continue until all the veal is done.

Melt remaining butter in skillet and sauté the mushrooms, for about 3 minutes or just until tender. Let them sit in the pan in order to get colour and caramelized edges. Too much moving will prevent this from happening. Add a little more butter if needed. Remove the mushrooms and place with the veal.

Add the shallots and garlic to the pan. Cook until softened, usually less than a minute. Stir in the veal stock and Marsala. Reduce by half. Add any juice that has accumulated around the veal and the mushrooms. Add the cream.

Reduce again to thicken slightly. Season with salt and pepper to taste. Add the veal and mushrooms back to the pan to reheat through. If using, sprinkle with parsley and stir in.

Makes 4 servings.

Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad

2011-08-29T21:56:00.013-04:00

A fresh heirloom tomato salad is a rainbow of flavours bursting with sweetness and complicating the gastronomic senses.

The cascade of colours in our salad was a combination of fruit from local growers we hold in high regard:

Roots and Shoots Farm (our latest CSA basket)
Bryson Farms (sourced at The Piggy Market in Westboro)
Vicki's Veggies (we planted one of her Yellow Perfection seedlings in June)
Fran, a garden enthusiast and friend from Manotick (our Sweet 100 seedling was gifted to us at Easter and lovingly christened Heinz)

I first made Fine Cooking's Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad in September 2008 when I read about it in their July 2008 issue.

[The 4 tomatoes on the left are from Bryson Farms. The 10 wee red marbles are my Sweet 100's. The 3 yellow tomatoes in the middle are Vicki's Veggies' Yellow Perfection also grown in our garden. The remaining 7 tomatoes on the right are from Roots and Shoots Farm.]

Heirloom Tomato Napoleon with Parmesan Crisps & Herb Salad
Serves 4

For the Parmesan crisps:
2-1/2 cups grated Parmigiano-Reggiano

For the vinaigrette:
1 small shallot, minced (about 1-1/2 tablespoons)
4 teaspoons Champagne vinegar
1 teaspoons Dijon mustard
Kosher or sea salt and freshly ground black pepper
2 tablespoons. extra-virgin olive oil
2 tablespoons grapeseed oil or canola oil

For the salad:
1 cup baby arugula leaves
1 cup fresh flat-leaf parsley leaves
1 cup fresh basil leaves, torn into bite-size pieces if large
1/2 cup fresh tarragon leaves
1/2 cup 1-inch-long fresh chive pieces
20 small nasturtium leaves (optional)
Kosher or sea salt and freshly ground black pepper
Sixteen 1/3-inch-thick heirloom tomato slices, preferably of different colors, sizes, and shapes (2 to 3 lb.)
About 20 various heirloom cherry tomatoes, halved or quartered

The above is Fine Cooking's ingredient list. I made a few changes to the recipe:

Because I used a grater to prepare my cheese, I only baked the Parmigiano-Reggiano for 8 minutes on a parchment lined baking sheet.
I used only arugula for the greens and only enough to set a base on the plate.
I used chives as a garnish - both as 1-inch straws but also finely chopped.
I chose a different plating for the ingredients instead of the Napoleon formation. (see picture)
Of their oil suggestions, I used olive oil and grapeseed oil in the dressing.

Roots and Shoots Farm
1004 Manotick Station Road
Manotick, Ontario
robin@rootsandshootsfarm.com
Website: www.rootsandshootsfarm.com
Facebook: Roots and Shoots Farm
Twitter: RootsShootsFarm

Bryson Farms
R.R.1, 25 Stewart Road
Shawville, Quebec
819-647-3456
Website: www.brysonfarms.com

The Piggy Market
400 Winston Avenue (in Westboro)
Ottawa, Ontario
613-371-6124
Website: www.ThePiggyMarket.com
Twitter: ThePiggyMarket

Vicki's Veggies
81 Morrison Pt Rd
Milford, Ontario
613-476-7241
Website: www.VickisVeggies.com
Facebook: Vicki's Veggies Farm
Twitter: VickisVeggies

Roots and Shoots Farm - 9th Week of CSA Food 2011

2011-08-25T18:01:00.017-04:00

I could use some help. If this was your CSA basket, what would you be making? I would love to hear what my Roots and Shoots CSA buddies are up to as well.

We are over half way through our CSA season. Many feel like summer is drawing to a close with the start of the new school year so close. But there is still many good weeks of harvest in the fields.

My CSA basket this week from Roots and Shoots Farm is particularly purple.

A few weeks back, the farm instituted a Trade Box with our pickup. If there was something we did not want to take from our share, we could then do a trade with another item in the Trade Box. When I first heard of the concept, I thought it was brilliant. Except that I had no plans to use it. I was going to take what I was given and rise to the challenge of liking it and liking to cook with it.

But this week I peeked in the Trade Box just to see what temptations lay inside. Bad idea. There was a solid, fresh red cabbage. I love red cabbage. I closed the lid and walked away, so disappointed that I had been tempted. I was going to stick to my guns and keep my contents. It felt like a culinary version of Lets Make A Deal. In the end I buckled and traded my big, bad boy, bok choy for that luscious red cabbage. I traded something green and white for something purple. No regrets.

With my last basket, I made recipe plans for the produce the day I received it. This proved to be very helpful. I changed my mind once but other than that, I forged ahead and made the meals as the occasion suited. I wish I was feeling so clever about this basket. I am wondering if I need to be considering more ideas around preserving or freezing.

Just a reminder: There is a concert at the farm Tuesday evening. Read all about it on Facebook. It is potluck. Don't over think that part. Just a little offering. The 'fishes and loaves' parable works for all faiths! Lawn chair, utensils, plate, cup and a wee dram of your favourite drink. (Tuesday is Sunny. High of 24°C and a low of 12°C.)

Red cabbage

Red Russian Kale - a great abundance actually.

A small bunch of purple beets.

Sweet carrots. They were very dirty and hairy (roots) when I picked them up but I gave them a good scrub down before the camera saw them.

Red Scallions

Zucchinis - they look very fancy pants, don't they.

Peppers - I look at these and think I should be pickling.

Cucumbers - now for sure I should be pickling. Time to hit the books. It's been a while.

Mixed heirloom tomatoes - nature's candy.

Another garlic for our stockpile.

A mix of potatoes.

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975

Culinary Montage Using Produce from Roots and Shoots Farm

2011-08-25T16:36:00.013-04:00

We really enjoyed our last CSA basket from Roots and Shoots Farm. Although we had challenges as far as being home enough to enjoy all the produce, we managed to turn just about all of it into delicious creations. We still have three potatoes left. That's not a bad thing.

Here is a recap of our wonderful dishes from Week 7's CSA Basket. How is it going with your fresh, local produce? Have you made some new creations?

[Recipes can be found in other posts. Just click on the pictures.]

Boston Butter Lettuce Salad with Oranges, Blue Cheese, Onions & Pecans

2011-08-25T15:43:00.008-04:00

Butter lettuce is a fancy lettuce. (Also called Boston Bibb and sometimes called Boston Butter.) It would make for a very special salad course at your next dinner party. Even when I make this particular salad at home for myself, I insist on plating it on a classy dish and I use the silver to eat it.

The strong flavours of the red onion and blue cheese are balanced with the buttery lettuce, sweet nutty pecans, segmented oranges and the citrus dressing.

When I found a Boston butter lettuce in my latest CSA basket from Roots and Shoots Farm, I knew I was going to remake one of my favourite salads.

[You could used sliced or slivered almonds or pine nuts if you prefer. Also, Stilton or Gorgonzola would be well matched cheeses too.]

Citrus Salad with Maple Orange Dressing

SALAD:
Boston butter lettuce, leaves kept whole
oranges segments
red onion, very thinly sliced
pecans, lightly toasted
blue cheese

DRESSING:
1 part orange juice
2 part vegetable oil
1/2 part maple syrup
Dijon mustard
freshly ground black pepper
salt

Cut the rind off the orange and cut out each segment. Squeeze juice from the remains. The juice is used in the dressing.

Wash lettuce leaves and spin. Leave the lettuce leaves whole.

Arrange the leaves on open plates. Decorate each salad with orange segments. Arrange thin slices of red onion. Sprinkle with blue cheese and pecans.

Dressing: Combine dressing ingredients in a jar with a lid and shake vigorously.

Drizzle each salad with dressing when you are ready.

Tzatziki

2011-08-25T15:41:00.013-04:00

Making tzatziki is dead easy. The hard part is figuring out how to spell it. I am convinced there are as many spellings as there are Greeks.

This time I used Astro Original Balkan Style yogurt. I am very fond of the Organic Meadow product as well.

I have tried many types of Greek Pita and the Pita Delight brand from Concord, Ontario is the most authentic for my tastes, as far as a pita found in a grocery store. It is very similar to what is used at Greekfest here in Ottawa in August every year. I buy mine at the Produce Depot at Carling and Maitland.

The pitas must be heated before serving to make them light and fluffy. I heat my pitas on the BBQ or I use my crepe pan on the stove to heat them through one at a time. Brush just a little bit of olive oil on the bread before putting it on the heat.

If you have a Greek pita recipe, I would love to try it.

Tzatziki can be used in many ways - as a dip with pita bread or vegetables, inside a souvlaki pita sandwich, or along side grilled lamb. I have also used it as 'butter' on rye bread, topped with thin slices of cucumber and roast pork.

Enjoy! Opa!

Tzatziki

4 cups Plain Yogurt
cucumber, peeled and grated (equivalent in quantity to one English cucumber)
3 - 4 Garlic Cloves, minced
1 tablespoon Olive Oil
1 tsp Salt
Pita Bread

Line a colander with cheesecloth and set it over a bowl to drain. Pour in the yogurt and allow it to drip for at least two hours.

I let it sit in the fridge overnight as I like a very dense yogurt cheese. (Make sure you have a bowl that is big enough to catch close to two cups of liquid.)

Peel the cucumbers and grate them finely.

[Cucumbers and garlic from Roots and Shoots Farm]

Also drain the cucumber so it is just a pulp. You may have to squeeze it multiple times. It is important to drain the cucumber well to ensure a dense tzatziki.

Combine the yogurt cheese, cucumber pulp and minced garlic. Place back in the yogurt container and refrigerate until just before serving.

When serving, drizzle the olive oil over the surface and without stirring, sprinkle on the salt. It needs no mixing. Leave that to your guests when they dig in.

Makes 2 cups.

SOUP: Carrot and Coriander

2011-08-20T20:52:00.008-04:00

Thankfully my neighbour gifted me her Roots and Shoots Farm CSA basket this past Thursday. It meant that I would have enough carrots for my favourite carrot soup. I also used onions, garlic and potatoes from the basket. I did have some of my own freshly made chicken stock on hand.

TIP: When I do not have homemade chicken stock, I buy it from the Glebe Meat Market on Bank Street. They make it regularly and sell it in 2 1/2 cup bags.

CARROT AND CORIANDER SOUP

2 pounds carrots
2 small potatoes
3 ounces butter
3 small onions, peeled and diced
2 garlic cloves, minced
3 tablespoons fresh cilantro
4 cups chicken stock
1/2 teaspoon sugar
1/4 teaspoon salt
1 large bay leaf
1/8 teaspoon celery salt
1/8 teaspoon cayenne
dry sherry
fresh cilantro
deep-fried onion greens, match stick width and 2" in length

Peel the carrots and cut crosswise into 1/2 inch pieces. Peel the potatoes and cut into small cubes.

In a large saucepan over medium-low heat, melt the butter. When hot, add the onion and sauté while stirring occasionally, until translucent, 5-6 minutes. Add the garlic and sauté while stirring until beginning to change color, 20-30 seconds.

Add the carrots, potatoes, and fresh coriander and sauté, stirring a couple of times, for about 2-3 minutes. Add the chicken stock, sugar, salt, bay leaf, celery salt, and cayenne pepper. Over medium heat bring to a simmer. Lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.

Remove the bay leaf. Use a food processor with its metal blade attached, or a blender, and process the vegetables in small batches, with their broth, until a smooth purée (soup may be made ahead to this point; cover and refrigerated). We use our Vita-Mix and it always gives a great consistency for soup.

Return the soup to the saucepan let it simmer on a very, very low simmer to keep warm. Taste for seasoning and adjust as necessary. If the soup is too thick, add more stock or you could use milk.

To plate, put one tablespoon of sherry in the bottom of each bowl. Ladle the soup on top. Garnish with coriander leaves and deep-fried onion greens. Another way to garnish could be a dollop of sour cream and a generous sprinkling of chopped cilantro.

The Arugula, Caramelized Onion and Goat Cheese BBQ Pizza

2011-08-20T19:27:00.003-04:00

Arugula can have a bit of a spicy flavour to it. If it is something you find too strong for your palate, heat will take the bite out of it. When we received the arugula in our latest Roots and Shoots Farm CSA basket, I knew it was destined to be on top of an upcoming BBQ pizza.

Arugula, Caramelized Onion and Goat Cheese Pizza

Homemade pizza dough
Corn meal for the pan
Homemade tomato sauce *

Toppings:
Mozzarella cheese, grated
Caramelized onions
Bacon, partly fried
Goat cheese
Arugula
Pine nuts

* Homemade sauce made with a can of whole San Marzano tomatoes, fresh thyme, oregano and basil. Plus salt, pepper and sugar.

We have made pizza on the BBQ a few times before this summer. For other recipes and BBQ pizza grilling tips, check out this post.

Zucchini Bread - Smitten Kitchen Style

2011-08-15T22:10:00.004-04:00

When I received my Roots and Shoots Farm CSA basket on Thursday, I made a commitment as to how I planned to use each piece of produce over the coming week.

The zucchini was going into zucchini bread. I made the rare confession of saying I had never made zucchini bread before. It is so ubiquitous, that it seems just a bit unfathomable that someone who loves to bake has been holding out this long on zucchini bread.

I wasn't expecting to hit a new recipe home run and figured that I would start my first experience with 'tried and true'. Something out of Smitten Kitchen would likely land me safely. Just get it done and over with. Lose my zucchini bread virginity with some predictability, minimize the thinking thus minimize the pain.

I did linger on the idea ever so slightly. Not surprisingly I made my Smitten Kitchen announcement out on Twitter just to test the soundness of my plan.

[AMWATERS : If I wanted to make zucchini loaf, any reason why I just wouldn't make @smittenkitchen's http://t.co/nOJls1s Why reinvent perfection?]

Clearly I was showing hesitation and was looking for some sort of approval. Twitter friend @hellokaitlin did what Kaitlin does best. Not let me off so easy.

[hellokaitlin: @AMWATERS because @sevenspoons's rivals @smittenkitchen's. they are different, but both INCREDIBLE.]

She approved of Smitten Kitchen but brought my commitment into question by dangling the equally solid baking skills of Seven Spoons before me. She was right. I did need to look around just to be sure. After all, this was my first zucchini bread. The subtext of her message, possibly? - My recipe choice for my first zucchini bread is not a decision that should entered into without respectful thought.

I weighed the taste of chocolate and the taste of spice and realized that, although my choice had been hasty, cinnamon and nutmeg was the style of zucchini bread that I likely wanted for my first time.

For those familiar with her recipe, I did boldly add walnuts (1/2 cup), as well as cranberries (3/4 cup), raisins (1/4 cup) and chocolate chips (1/8 cup). Other than the optional questions, I mindlessly followed the recipe to a tee.

The verdict? The spice smells are intoxicating. It is the kind of bread that tastes great with a smear of butter and a cup of tea. It was great sharing it with friends fresh from the oven.

What did I learn? Well this was a bit of a surprise. I totally acquiesced to the iconic Smitten Kitchen when I approached my challenge and I shouldn't have. Not that it wasn't a beautiful and yummy bread. But it wasn't 'my bread'. Although I didn't plan to go at it that way, I realized that it actually mattered. To me. I didn't consider for a second the outcome. I just relied on the master. What is good for her, must be good for me. @hellokaitlin took a poke at my non-thinking and I opened one eye for a quick glance at an alternative. But really, my input was lame.

I love to bake and I love to tinker with recipes to suit my likes or perhaps those of my guests. I have so many things I want to do differently next time. Things I think I would have actually considered from the get go if I had just stopped to give it some thought. I want my nuts to be Brazil nuts. I want to grind them. I want to put in less flour. I want less cinnamon. I don't want any chocolate chips. I may just want raisins. I am still debating the cranberries - I did love them after all. And I just might use a cream cheese frosting to make it look more cake than bread.

The moral of the story? When losing your zucchini bread virginity, don't treat the experience carelessly. Sure, it is great to partner with someone with a lot of knowledge, but you need to have a say in it too. Contribute. Say what you like. Own the outcome. Thankfully, Smitten Kitchen did make my first time a very beautiful thing.

Tomato, Kale, Onion, Garlic, Pesto Penne Pasta

2011-08-15T15:14:00.011-04:00

Since we started with our Roots and Shoots Farm CSA food basket at the beginning of July, we have created a pasta dish that has become our 'go to' meatless, veggie creation for the summer. We have made it 4 or 5 times so far. We have also shared it with guests. The biggest wow from the reviews seems to be that people have been pleased to enjoy consuming kale this way.

Very veggie focused cooks feel very comfortable with creating kale variety on the plate, but there is a population that is only just enjoying the 'idea' of eating kale, knowing that it is so healthy for us, but not sure how to prepare it.

I love to load up the dish with onions and garlic because, well, because sautéed onions and garlic just tastes so good. It isn't a surprise that there are chili flakes. The teenager goes for spicy at any turn and has made a convert out of me. I am the tomato fan. All this becomes the vessel for hiding the good stuff - the kale.

The pesto showed up on the second attempt at this dish since I had a small bit I wanted to 'move along' and now it is officially in the recipe.

On the third go, we figured out that a bit of the parmigiano-reggiano cheese actually incorporated right in the dish proved to, literally, be the glue to hold it all together.

The onion, garlic, chili flakes and pesto really give this dish big flavour. I nice balance to the tomatoes, kale and pasta.

I noticed in this week's Roots and Shoots newsletter that they have a similar tasty pasta dish they call Summer Pasta. Zucchini is a big star in their dish and they do a bit of a carbonara twist by adding egg. Sound good? You should check it out.

Have you made any new dishes this summer with your fresh food bounty? I would love to hear about your magic.

[From Roots and Shoots Farm: Red Russian Kale, Tomatoes, Onion, Garlic, Pesto was made with their garlic]

Tomato, Kale, Onion, Garlic, Pesto Penne Pasta
Serves 3

2 tablespoons olive oil
3 spring onions, diced (include healthy parts of the greens)
4 cloves of garlic, minced
3/4 teaspoon chili flakes
1 pint of heirloom tomatoes
1 bunch of Russian red kale
1/2 teaspoon salt
150 grams penne pasta (my favourite dry pasta brand is Barilla)
1/4 cup pesto
1 cup of parmigiano-reggiano, grated

Prepare the ingredients. Dice the spring onions. Keep the whites separate from the greens. Mince the garlic. Chop the tomatoes. Remove the stems from the kale. Rough chop the kale leaves. Grate the cheese.

Prepare the penne pasta until el dante. When it is drained, return to the pot and keep the lid on to keep it warm until the sauce is done.

Heat oil in a fry pan. Sauté the white parts of the onion until soft. Add the minced garlic, chili flakes and green parts of the onion. Continue to sauté until the greens of the onion start to soften. Not too long.

Add the tomatoes. When the tomatoes have warmed, add the chopped kale. Sprinkle with salt. Add a bit of water to the pan to help steam the kale if there does not appear to be much liquid from the tomatoes.

When the kale has just wilted and cooked, remove the pan from the heat. Make sure you do not over cook the kale. The kale should be limp but still be a bright green.

Put the pesto on the pasta and stir to cover. Add the vegetable sauce to the pasta and stir. Add 1/2 cup or more of the parmigiano-reggiano to the pot and stir.

Serve in warmed pasta bowls. Sprinkle with parmigiano-reggiano.

Dig in! Chew each mouthful 20 to 30 times before swallowing. Take a rest half way through eating your portion. All this will help you to stretch out the deliciousness of this wonderful meatless dish.

TIP: I often boil up the the full box of penne, use what I need, and then put the remainder in the freezer in appropriate portions. It easy to reheat but dropping it into boiling water for just a minute or two. Just enough to heat it through.

Mediterranean Zucchini Salad in Pita Pockets

2011-08-15T10:35:00.011-04:00

With my recent Roots and Shoots Farm CSA Basket, I was feeling a bit overwhelmed with my zucchini stash. Not only did I have leftover zukes from the last basket but my neighbour shared her basket with me since they were out of town.

I made a commitment to make zucchini bread, something I have never done before. (I know. I having been living under a rock. Who hasn't made zucchini bread.) But it was clear that my zucchini population was far beyond what a cake needed.

I wish I could remember which food blog had a snappy picture of zucchini match sticks last week, but whoever it was, they managed to wake a very delicious memory in my recipe archive.

25+ years ago I was introduced to a sophisticated sandwich at a fancy lunch while cottaging with friends out at Constance Bay. It is not a recipe I would have gravitated to at that time. Raw zucchini, olives and dill were just not tastes I sought out for a happy palate. But when I tasted that combination along with tomatoes, onion, and green pepper, there was a definite WOW!

This is a great salad to have as a side if you want to pass on making it into a sandwich.

Oh, how I have appreciated reconnecting with an old friend.

[From Roots and Shoots Farm: Zucchinis, Tomatoes, Onion, Green Pepper]

Mediterranean Zucchini Salad in Pita Pockets
Adapted from Canadian Living

Salad:
5 average zucchinis, multiple varieties if possible for bright colour
6 heirloom tomatoes, multiple varieties if possible for bright colour
1 green pepper
1 spring onion
handful of Italian parsley
8 olives stuffed with pimentos
1 cup of shredded mozzarella cheese
6 Pita breads, super fresh

Dressing:
juice from 1 lemon (1/4 cup)
1/4 cup vegetable oil
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
fresh dill (or 1 teaspoon dried)
fresh oregano (or 1/4 teaspoon dried)
1 tablespoon anchovy paste
1 tablespoon red wine vinegar

Using the mandolin, cut the zucchini into match sticks. Chop the tomatoes. Finely chop the green pepper, onion, olives and parsley. Combine the vegetables with the shredded mozzarella cheese. Cover with the dressing and chill until serving. When loading the pita halves, use tongs to grab the salad as any excess dressing will make the bread soggy and very hard to handle.

Roots and Shoots Farm - 7th Week of CSA Food 2011

2011-08-12T10:03:00.001-04:00

This week's CSA basket from Roots and Shoots Farm feels like a solid collection of the basics. I have already fantasized about the dishes they will be turning into over the coming days.

Carrots are headed for a carrot and coriander soup.

These beautiful cucumbers want to be in a Greek salad.

The onions are going to help the carrot soup and the Greek salad along.

Zucchini loaf (I have never made that before.)

Russian red kale. I have been loving the kale in our crazy pesto pasta dish. Probably on the menu again for veggie night.

Arugula on homemade pizza done on the BBQ, along with goat cheese and caramelized onion. Maybe chipotle caramelized onion.

French fries! Just kidding. I wonder if the potatoes will get mashed since the teenager will be here for a few days and that's his favourite potato (after poutine).

These beautiful collection of tomatoes are going into the Greek salad and crazy pesto pasta dish.

The Boston butter lettuce will be in one of my most favourite salads. Special cut oranges, toasted pine nuts, red onion and blue cheese with citrus dressing.

Green peppers can go in Greek salad, can't they? It is probably breaking some Greek salad rule. I was supposed to get two peppers at pickup. The brain shorted for a moment. Poor me.

It is tempting to use the whole garlic bulb in the crazy pesto pasta dish.

What do you think? Do you have any recipe suggestions for me? If this was your CSA basket, what would you be making? I would love to hear what my Roots and Shoots CSA buddies are up to as well.

If you want to learn more about the farm, the contact information for Roots and Shoots Farm is:
ROBIN TURNER
robin@rootsandshootsfarm.com
www.rootsandshootsfarm.com
613.897.8975

'Choose Your Own Garlic' fundraiser at Silver Spring Farm

2011-08-10T17:13:00.014-04:00

The 15th annual 'Choose Your Own Garlic' fundraiser at Silver Spring Farm started today at 9:30 am out at 3501 Richmond Road. (Where it meets up with Baseline Road.)

They said they have between 30,000 and 40,000 bulbs to sell. They expect they will be all sold out in a weeks time. Last year the crop was smaller and they sold out in 3.5 days.

They sell only the Music garlic. It is a hardnecked, porcelain garlic and grows well in our climate.

The bulbs are sorted and priced by size. They range from $1.50/bulb, 3 bulbs for 2$, $3/bulb and $4/bulb.

Also, the braids ranged in size so also in pricing. I saw braids from $12 up to $32. They have done up gift braids too for $7.

New this year is a $5 cup of garlic cloves. Sometimes the larger bulbs come out of the ground with the cloves spreading and starting to come off the bulb. They can't sell the incomplete bulbs along with the others so they have cupped up the cloves for a special deal.

I didn't do much thinking about the pricing as this is a fundraiser. I bought 3 cups of the loose cloves. It weighed in at 390 grams. There were 45 cloves in total and some were so large they were essentially the size of half a bulb.

Our plan is to mince the garlic, cover it in extra virgin olive oil to be jarred and refrigerated for 30 days. It can also be stored in the freezer for 3 to 4 months. Read more about how to safely preserve garlic in olive oil.

Any cloves that we don't peel and mince will be stored in a paper bag in a dry, dark, cool location. No putting them in the fridge.

Scape lovers might be interested to know that the farm's scapes are sold locally at the Metro in Bells Corners and Kanata at the beginning of July. Something to watch out for next year.

If you are interested in supporting this worthwhile cause, make time in the next few days to go out to Silver Spring Farm. I have started the peeling and the cloves are a beautiful white. So fresh. You will be pleased.

Readers can call the Garlic Hotline at 613-569-8993 ext. 409 for updates on the sale and also for hours of operation.

Are You Ready to Start Your Garlic Stockpile?

2011-08-09T17:52:00.007-04:00

Bring on the stinking rose! Garlic season is in full bloom.

I have received three garlic bulbs so far in my CSA basket from Roots and Shoots Farm.

This past weekend I picked up 3 heads of Music garlic from Big Ass Garlic at the Arts and Crafts Show in Baysville, Ontario.

With the harvest well underway, garlic festivals are about to begin. Here is your 2011 garlic stockpiling calendar:

AUGUST 10 AND ONWARDS (Nepean):
The garlic at Silver Spring Farm will be going on sale Wednesday, August 10 at their location at 3501 Richmond Road (where Richmond meets Baseline Road on the edge of Bells Corners). Readers can call the Garlic Hotline at 613-569-8993 ext. 409 for updates to confirm the start date and also hours of operation. This is the 15th year for the annual 'Choose Your Own Garlic' fundraiser.

AUGUST 13 AND 14 WEEKEND (Perth and Carp):
The 14th annual Perth Lions Garlic Festival will be held August 13 and 14 at the Perth Fairgrounds, starting at 9:00 am. Pam Callacutt will be doing a cooking demonstration at Noon on the Sunday. Admission to the festival is $5.

Also this weekend is the 12th annual Carp Farmers' Market Garlic Festival. It starts at 8 am on Saturday and 10 am on Sunday at the Carp Fairgrounds. Of the 100 vendors at their Farmers' Market, 30 will be selling garlic and garlic related products. Free admission and free parking.

AUGUST 20 (Old Chelsea and Newmarket):
"Marché Old Chelsea Market celebrates its first annual Garlic Festival, Saturday August 20, 2011 from 9am – 2pm. Names like Zimo, Mennonite, Spanish Roja, Music, Korean Violet and Quebec give a taste of the variety of colours and flavours of the garlic offered at the festival."

If you are interested in traveling further afield this summer, Newmarket's Garlic Is Great Festival is on Saturday, August 20 from 8 am to 1 pm at the Newmarket Farmers' Market. Free admission.

SEPTEMBER 10 AND 11 WEEKEND (Stratford):
I have heard really great things about the Stratford Garlic Festival. This year the 5th annual is being held September 10th and 11th at the Old Stratford Fairgrounds, 20 Glastonbury Drive.

SEPTEMBER 25 (Toronto):
Toronto has decided to get in on the action too. The 1st annual Toronto Garlic Festival will be held Sunday, September 25 from 9:00 am to 4:00 pm at the Evergreen Brick Works just north of Broadview Subway station at 550 Bayview Avenue. There will be over 50 varieties of garlic available for cooking and planting. Admission is $5.

GARLIC CARE:
Garlic can keep for up to 10 months if stored in a cool, dry, dark location. Do not refrigerate garlic.

INTERESTING GARLIC FACT:
Garlic is planted in the fall and then harvested in August (sometimes as early as mid-July) of the following year.

WHAT I DO IN THE OFF SEASON:
When I have run out of garlic from Ontario, I try for garlic from the USA. I personally try to avoid buying garlic from as far away as China. I have had luck finding USA garlic in the winter at my local Produce Depot.

CANCEL YOUR TRIP TO GILROY:
So, go ahead and cancel that trip to Gilroy, California, the Garlic Capital of the World. They say they host the largest garlic festival around. Unfortunately, you've already missed it. (Their festival was July 27 - 29th.) Thankfully, it appears you can do all your garlic shopping right here at home in Ontario.

Danish Cucumber Salad with English and Lebanese Cukes!?

2011-08-04T16:43:00.007-04:00

I have a charming recipe for cucumber salad that came from my mother and is much like every other cucumber salad recipe in Denmark, where they actually call it Agurkesalat.

Because of the vinegar marinade, it tastes a bit like a fresh pickle.

I enjoy my Danish cucumber salad as a side dish much like I would enjoy coleslaw. It goes well with the Danish meatball called frikadeller. At times I just like to snack on it.

I decided to make this recipe today since I had a beautiful English cucumber from Roots and Shoots Farm in my latest CSA basket.

I think it is kind of quirky that I make my Danish cucumber salad with English and Lebanese cucumbers.

Danish Cucumber Salad

1 English cucumber, thinly sliced
4 Lebanese cucumbers, thinly sliced
6 - 8 tablespoons sugar
1 cup water
1 cup vinegar
1 teaspoon salt
1 teaspoon pepper

Slice cucumber very thinly. (I use a mandoline.) Sometimes I take the skin off, but I will often leave it on, especially if the cucumber is young and fresh.

Combine the marinade ingredients and add the slices of cucumber to the bowl. It should sit for at least 15 minutes before serving (with a slotted spoon). It is best served cold. It will keep for several days.

If you want to make a smaller salad, just use the English cucumber and reduce the marinade ingredients by half.

Staycation Ideas For Your Summer in Ottawa

2011-08-04T16:38:00.001-04:00

No European vacations for us. No African safaris or walking the Camino de Santiago. And that's okay for this year since some very important personal projects have given us an Ottawa centric summer. In between all the unexpected and emotional, we have worked hard to steal wee breaks when we can and enjoy our fair city. Having out of town visitors with us for a time, definitely helped with our picks.

Let me share a few of these delights. Perhaps you will consider doing an Ottawa 'staycation'.

CARAVAGGIO AND HIS FOLLOWERS IN ROME AT THE NATIONAL GALLERY OF CANADA
"Caravaggio and His Followers in Rome is a major international loan exhibition of approximately 60 works that brings the genius of Caravaggio to Canada for the first time and marks the 400th anniversary of his death. Showing exclusively in Canada at the National Gallery in Ottawa, this ambitious exhibition focuses on the period he spent in Rome." [excerpt from the National Gallery of Canada's website.]

My biggest thrill this summer was seeing the Caravaggio exhibit at the National Gallery of Canada. Unfortunately the mister couldn't join me. I participated in a guided tour with my book club. I decided years ago that bringing along a talking expert suited my art exploring experience best. I need the nuances spelled out for me. To hear a bit about the history of that time. I love the chance to ask questions. It is well worth the $7. Plus we had collapsible chairs to have a seat at each stop.

The entrance fee to the gallery was $12 since I was part of this larger group. Following the exhibit, I spent time, as I always do, reacquainting myself with the art work in the Canadian collection. This proved to connect well with my tour of the Parliament Buildings and also Rideau Hall later in the summer.

NATIONAL WAR MEMORIAL
"Originally built to commemorate the First World War, in 1982 it was rededicated to include the Second World War and the Korean War. In 2000, the Canadian Tomb of the Unknown Soldier was added to the memorial site and symbolizes the sacrifice made by every Canadian who has died or may yet die for their country." [excerpt from the Wikipedia website]

We like to go to the moving Remembrance Day service held at Confederation Square each November 11. But in reality, the sacrifices made by our fallen soldiers, is something that gives us our freedoms everyday. I appreciated having my own quiet moment by the memorial recently on a hurried day downtown. Their commitment was great. Two minutes of silence before this granite cenotaph has the same gripping reminder for us on a sweltering hot day as it does in bone chilling windy November.

CHANGING OF THE GUARD ON PARLIAMENT HILL
Weather permitting, you can witness the ceremonial changing of the guard on Parliament Hill, each day at 10:00 am. It lasts 30 minutes. To get a good view by the ropes, you should consider coming to the hill for 9:30 am. I stood on the east side in a bit of shade. Consider appropriate sun protection. Although the actual ceremony begins at 10 am, there is a presentation at 9:45 am that gives some interesting history. Worth hearing. The price is right for this show of pomp and circumstance - Free!

Hurry though. This event ends Friday, August 26th.

CENTRE BLOCK GUIDED TOUR OF PARLIAMENT HILL
This tour is a must for every Canadian at some point in time in their lives. Each time I go, I tend to be captured by some theme. The obvious first, understanding parliament's place in our democracy. Other times I have focused on the beautiful neo-Gothic architecture and the rich architectural history. This time, I felt more taken in by the art work. I wished I had better pictures to show. I think the art work could be a tour unto itself. We were not able to go up the Peace Tower since the elevator was out of service but we were able to climb the stairs to visit the Memorial Chamber. Also a must see.

Again, the price is right - Free!

Tours run Monday to Friday from 9 am to 7:20 pm and then on the weekend from 9 am to 4:20 pm. You can get your free same-day tickets from the Info Tent on the east side of the Centre Block. It's white and big. You can't miss it.

Our tour guide was informative and fun. Once through security (this takes a bit), the actual tour was less than one hour. Set aside 90 minutes in your schedule as not to feel rushed.

MOSAIKA SOUND AND LIGHT SHOW ON PARLIAMENT HILL
This show tells the story of the history of Canada with sound and light with the Parliament buildings acting as the canvas. It begins at 10 pm each night on Parliament Hill. Come about 9:30 pm to claim a good spot on the lawn.

Bring a blanket to get cozy in your spot (better than lawn chairs as that will block the views of others) and bug spray just in case. The night I went there was plenty of room. (I did notice chairs set up at the back near Wellington Street for those with mobility issues.)

If you have been to the National Gallery of Canada and the Parliament Buildings already, your knowledge of Canada is starting to weave together.

This event ends Monday, September 5. And the price? You guessed it - Free!

PHOTOGRAPHS BY YOUSUF KARSH IN THE FAIRMONT CHATEAU LAURIER
Yousuf Karsh is Canada's most famous portrait photographer. As you stroll through the lobby of the historic Fairmont Chateau Laurier you can see some of his works such as: Winston Churchill, Albert Einstein, Stephen Leacock, Georgia O'Keeffe. Consider taking in afternoon tea in Zoé's Lounge.

GUIDED TOUR OF RIDEAU HALL
Whether you are a monarch or not, the guided tour of Rideau Hall is worth it to catch a further glimpse into Canada's history. It is the official residence and workplace of the governor general and the only one of the six official residences that is open to the public. Again, I was attracted to the art collection. I would love it if they spoke more about the pieces and the artists.

Guided tours of the residence are free of charge and last approximately 45 minutes. As you approach the residence, you will see where you can book your tour time. The grounds themselves are open from 8 am until an hour before sunset. The residence is on 79 acres. There is also a grounds tour if you would like to check out every bit of it. More details for planning your visit can be found on their website.

CANADIAN DELICACY - POUTINE!
No visit to the Nation's Capital would be complete without trying one of our famed regional dishes - poutine!

Apparently poutine has its origins in Quebec and the love for this food has now made its way across Canada. I would say there is a definite concentration of poutine houses still mainly in Quebec and on the fringes. (Which includes the Nation's Capital!) A good poutine has to have fries that are crisped well to withstand the saucy gravy. The gravy should not be too salty. The cheese component works well if it is St. Albert's cheese curds. Shredded cheese will not do.

We consulted the experts for just the right destination and then made our way to S & Fries at Carling and Maitland. A full picnic table of keen tasters dug in. Perhaps a dish only a Canadian could love.