Edgar Is Serving Up Their 2014 Calendar

Edgar re-opened yesterday after a much deserved holiday break and so I headed over specifically to pick up my 2014 Edgar calendar.

Flavour wizard and owner Marysol Foucault recently took Gold at the regional Gold Medal Plates competition here in Ottawa last November, winning her a spot to compete nationally. Ron Eade, food journalist and retired Food editor at the Ottawa Citizen, detailed that event.

The proceeds from the calendars are intended to defray travel costs for the Edgar team flying to Kelowna in February. Led by Marysol, they are going head to head with ten other top Canadian chefs at the Gold Medal Plates' Canadian Culinary Championships.

The calendar is a compilation of pictures that includes Marysol herself and also her colleagues from the wee eatery in Gatineau. What impressive team spirit and a great show of support.

Marysol is Miss July.  She looks quite confident in her high-style swimwear and go-go boots. I seriously doubt any of her other competitors will have employed that kind of spunk and ingenuity just to get their entourage out to the west coast.

But it won't be her swimsuit that will win this competition.  It will be her incredibly innate sense for understanding the complexity of flavours.  Marysol knows how to make them and she knows how to lay them down together.  Although the accomplished artist in her will help to create plates of beauty, in the end, flavour will be her secret weapon. Something the judges will not ignore.

Of course I couldn't have a mid-afternoon visit to Edgar without my requisite mug of Cha Yi Rooibos Safari tea.  I like the peace and quiet in the place at that time of the day. To sit, arms stretched out at the front window as the team behind me takes a breath following the lunch rush.  They are regrouping to get ready for the take-out crowd coming at the end of the day for their prepared meals.

I can't resist her chocolate dipped coconut macaroons.  A substantial mound it is.  I conquered it handily.

Cha Yi Rooibos Safari Tea $2.50. Chocolate Dipped Coconut Macaroon $2.

Marysol Foucault's food has been turning heads - those of her dining clientele and food critics alike - since Edgar opened October 2010 and Odile which opened in May 2012 (she has since closed Odile to manage her workload).

By all indications, her future continues to be bright. When her name is bandied about freely along with other well-known Canadian chefs, I'll be able to say, "I knew her when....".

The calendar is only $10.  A keepsake for sure.

So, do you want to get a glimpse at Miss July? Then get thee to Edgar. Help Marysol travel to Kelowna to represent the Ottawa-Gatineau region and bring home Gold.

Ten bucks. Just ten bucks. It's a steal.

Edgar
60 rue Bégin
Gatineau (Hull sector), Quebec
819.205.1110

Tues 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: Closed

Facebook:  Edgar
Twitter: ChezEdgar
Web:  www.chezedgar.ca

Taste The Future - Fundraiser For The Ron Eade Culinary Bursary A Resounding Success

Canapé - Guacamole with Pomegranate Seeds on a Crispy Cucumber Round. Photo credit: Algonquin College

"The launch of Algonquin College's new Ron Eade Culinary Bursary has been a resounding success." Event co-ordinators, Scott Warrick and Mario Ramsay, both chef professors at Algonquin College, are beaming.  Although there is still work to be done on the tally, Chef Warrick has already announced that, "over $20,000 was raised through the fundraiser."

Chefs Scott Warrick and Mario Ramsay, culinary professors at The Algonquin College School of Hospitality and Tourism. Photo Credit: Anne Waters

On March 21 Restaurant International at Algonquin College was filled with the who's who of the culinary food scene here in Ottawa.

Photo credit: Algonquin College

But on this evening, these big names were actually the supporting cast to a dynamic team of soon-to-be graduates coming from Algonquin College's culinary programs.  Led by student, Trish Grey, the graduating class planned and prepared the evening's dinner, under the watchful eye and supporting hand of Chef Mario Ramsay.

Lead student, Trish Grey on the far right. Chef Mario Ramsay to her left. Photo credit: Algonquin College

This was a special evening.  It not only launched the bursary but it was an opportunity to fête local food enthusiast and journalist, Ron Eade, now semi-retired from the Ottawa Citizen where he most recently held the role as Food editor of 14 years.

All in good fun, the reception started with a signature cocktail called 'The Irascible'. I loved it. The Algonquin Bartending students, adding a few trendy touches, cleverly designed a drink that was a deconstructed combination of three classics - Whiskey Sour, Manhattan and the Old-Fashioned. Sour, Bitter, Salty and Sweet, representing the many facets of the evening's guest of honour.

Our lively Emcee Derick Fage from Rogers Daytime Ottawa did a fantastic job at keeping the tempo high and managing the traffic at the podium.

Michel Savard, Dean for the School of Hospitality and Tourism, the second largest culinary school in Canada, told us that 70% of the students in the program need financial support.  He shared many moving stories of students in the program fighting to obtain their basic needs for food and shelter. The cost of books, uniforms and supplies are on top of that. He encouraged us to be generous with our support of tomorrow's chefs today.

As for our fine dining, we received a solid showing from the students. So much so, that Gay Cook took to the podium to rave about her main. Really rave.

Canapé - Sauteéd Shrimp with Spicy Mango Salsa. Photo credit: Algonquin College

Canapé - Smoked Beef Carpaccio on a Garlic Crostini, topped with an Arugula Salad. Photo credit: Algonquin College

Appetizers: Pan-seared scallops with Roasted Brussels Sprouts, Pine Nuts & a Raspberry Gastrique; Duck Confit Wonton Cups with Caramelized Onions, Goat Cheese & Passion Fruit Chutney; Chicken Rillettes served with Crostini and Pickled Veg. Photo credit:  Algonquin College

Salad - Arugula Salad with Spicy Candied Walnuts, Blue Cheese Balls and Strawberry Vinaigrette. Photo credit: Algonquin College

Main - Braised Short Ribs with Crispy Pork Belly on a bed of Red & Gold Beets, Braised Kale & Spicy Pan-fried Polenta. Photo credit: Algonquin College

Dessert - Chocolate Crème Brûlée; Mini Classic NY Cheesecake; Maple Pecan Tart. Photo credit: Algonquin College

With an auction set-up on eBay ten days before the event, the general public was able to participate in the fundraiser's shopping.  A few items were set aside for live auction by surprise auctioneer extraordinaire, Stephen Beckta. With good humour and lots of ribbing, Stephen, much to his own surprise, handily pried open a number of wallets to join in on the antics of the auction.  "It is for the students after all!" he interjected whenever the pace slowed.

As guest of honour, Ron Eade was pleased with how the evening went, "It was really quite a success, and I'm delighted to play a small role in the success of future Algonquin culinary students."

"The intent of this bursary is to assist a culinary student after the first semester who has demonstrated a commitment to the craft and plans to pursue career development in the culinary arts. It is not just about academic excellence, because not every great chef of tomorrow may be academically inclined today. Rather, it’s about passion and determination to succeed, two hallmarks of distinction that denote excellence in any field."

Ron was quick to emphasize, "Let me assure you, those with passion and commitment stand out from the pack every time.  Those are among the people I want to encourage."

Well said. Mission accomplished.

Ron Eade looks on intently as Algonquin College culinary student, Jennesa Compton listens to instruction from Chef Bob Gelinas. Photo Credit: Anne Waters

 *** Direct donations are still being accepted through CanadaHelps.org (tax receipt for full amount) ***

Supporting Tomorrow's Chefs Today: On-line Auction Now Open For Ron Eade Culinary Bursary

The special eBay auction site is now open in support of Algonquin College's Ron Eade Culinary Bursary. Get in on the fun and support a great cause. 39 spectacular auction items await you.

The Algonquin College School of Hospitality and Tourism is launching the bursary with a student-led fundraising dinner this Thursday, March 21.

Event co-ordinators, Scott Warrick and Mario Ramsay, both chef professors at Algonquin College, couldn't be more pleased with how Ottawa has responded to support the launch.

First, the good news of so many impressive auction items pouring in. Then, the dinner tickets sold out quickly. An added bonus has been the generousity shown by those who have chosen to give direct donations to the bursary.

Warrick told me today, "The investment in the bursary thus far means it is already financially viable and ready to go."

Although the dinner is sold out, Warrick and Ramsay have arranged for the auction items to be available to all through a special eBay auction site. The auction will remain open for bids until this Thursday, March 21 at 9:00 pm edt.

To shop, those at the dinner will be placing their bids on the eBay site too. That evening MC Derick Fage of Rogers Daytime Ottawa, will be getting the dinner guests in the dining room whipped into a spending frenzy and you can compete along side them.

It is as easy as 1-2-3, to start shopping today.  If you have an eBay account already, just sign in.  If not, the registration sign-up is straightforward.  Even if your strategy is to play big on the night of the event, make sure your account is set up and ready to go now. Though, you might enjoy some practise bidding beforehand!

I for one have bookmarked this special site (http://stores.ebay.ca/Ron-Eade-Culinary-Bursary-Auction), as well as installed the eBay app on my smartphone. Some of my bids are already in.

For those attending the event and not 'packing' technology, a bank of computers will be available so you can keep shopping throughout the evening.

A number of well-known graduates of the culinary programs at Algonquin College have thrown their support behind the event.  When you check out the auction items their generousity looms large.  Look for the names Michael Moffatt,  John Leung, Walid El-Tawel, Katie Brown Ardington, Patricia Larkin and Anna March to name a few.

The bigger ticket items of special chef dinners in your home are real crowd-pleasers.  I confess to having a personal history of seeking out these types of auction items.  They are ideal for celebrating a very special occasion with close friends and family.  We have even teamed up with other couples to win ourselves a night to remember. Maybe this time it will be your turn.

One of the chef dinners being much talked about includes graduates Patricia Larkin, Chef at Black Cat Bistro, Anna March, Resident Chef at Urban Element, and Katie Brown Ardington Chef de Cuisine at Beckta.  To create an out-of-this-world dining experience, they will team with Pascale Berthiaume of Pascale's All Natural Ice Cream and Marysol Foucault, owner/chef of both Edgar and Odile.

One graduate who is in full support of the event is Patricia Larkin, Chef at Black Cat Bistro.

Patricia Larkin, Chef at Black Cat Bistro. Photo Credit: roneade.com.

I spoke with Chef Larkin recently. Lucky for us that she chose to follow her passion.  She told me that she almost missed her calling.  

"I was taking early childhood education in 2000 and knew I would rather be cooking. But I just couldn't get over the idea of wearing those checkered pants! After a year of walking past the culinary wing, wishing I was in there, I bit the bullet, bought the checkered pants and enrolled in culinary management from 2001-2003."

This bursary means a lot to the students coming through the culinary program. Extra financial support  can make a difference to stemming the tide of the mounting costs for post secondary schooling. Larkin shares her insights.  

"The money would of course be helpful for all the extras that the program requires such as uniforms, knives, tools and books. Also, because the culinary field has become so popular in the last 10 years I suspect more and more students are coming from out of town, which makes cost of living quite expensive for a student. This bursary will give a hard working student the confidence and support to succeed through the program and start their career."

Is Larkin glad she made the program switch from early childhood education to culinary management?  She sure is.  

"I had a very good experience in the culinary management program at Algonquin.I learned a lot and I enjoyed being there. It is what set me up for the career I have now. With a push from Chef/Professor Mario Ramsay, I applied to work at the Fairmont Hotel in Jasper, Alberta after college. I stayed for 2.5 years and came back to Ottawa with more skills and a thicker skin - two things you need in the kitchen."

Asked why we should support the establishment of this bursary, Larkin says,  

"For one, it is a great way to honour Ron Eade's career and all he has done for the culinary field in Ottawa. Also, this bursary is going to not only financially help but also inspire and give confidence to a culinary student on the same path that I took 10 years ago. That support will go a long way."

Do we want a few more Chef Larkins in our kitchens here in Ottawa?  You bet we do.  Here is your chance to make a difference for tomorrow's chefs today. Participate in the eBay auction. Start your bidding.  Bid big and bid often.

NOW ON YOUR RADAR SCREEN

• Setup (or dust off) your eBay account. (Dinner guests that are a bit technology shy can get assistance Thursday evening.)
• If you have a smartphone or iPad, download the eBay app for table side mobile shopping.
• Check out out the eBay auction website before Thursday's dinner and start bidding.
• Not a shopper? Consider a direct donation to the bursary at CanadaHelps.org. [Full tax receipt issued.]
• Dinner guests: Prep your party clothes - Reception starts 5:30 pm. Dinner at 6:30 pm. The Restaurant International at Algonquin College, 1385 Woodroffe Avenue, Ottawa
• More information on the College’s event website

Supporting Tomorrow's Chefs Today - The Ron Eade Culinary Bursary Launches

Dish prepared by second year student, Chad Hogerland of the Culinary Management Program at Algonquin College. Photo Credit: Chef Mario Ramsay.

Ah, the sizzle of butter hitting the smoking pan. The clanging of stainless ladles. Hot plates on the pass-through. It all gets our juices flowing. Ottawa loves to eat out! 

Our dining landscape has undergone a transformation over the past decade - in part due to the top talent coming from one of our local culinary programs. A program where the students have been continually encouraged, guided and humbly assisted by a local food enthusiast and journalist, Ron Eade, now semi-retired from the Ottawa Citizen where he most recently held the role as Food editor of 14 years.

Ron Eade looks on intently as Algonquin College culinary student, Jennesa Compton listens to instruction from Chef Bob Gelinas. Photo Credit: Anne Waters

The Algonquin College School of Hospitality and Tourism is launching the Ron Eade Culinary Bursary with a student-led fundraising dinner on Thursday, March 21st. They want you to join the party! The evening’s MC, Derick Fage of Rogers Daytime Ottawa, will keep the energy high.

Chefs Scott Warrick and Mario Ramsay, culinary professors at The Algonquin College School of Hospitality and Tourism. Photo Credit: Anne Waters

The bursary is the brainchild of Scott Warrick and Mario Ramsay, both chef professors at Algonquin College, who also give tirelessly for the students.

Chef Warrick says, “Eade has always been one of the culinary programs’ and our students’ biggest supporters.” 

They had considered a tribute dinner to salute Ron for his years as Food editor and as a way to say thank-you. Chef Ramsay said, “That just wasn’t fitting. It had to be bigger. More lasting. Tribute dinners are soon forgotten but a bursary is a legacy.” 

The support so far for the fundraiser has been tremendous and to see the Ottawa community rally behind the school’s culinary students means a lot to them.

Some of the successful and well-known talent in our local kitchens are graduates of Algonquin College. We, the dining public, have been the benefactors of the strength of the school’s program and the commitment these students show to work passionately in this field.

Some will say they have been spurred on by the enthusiasm constantly being conveyed by Ron Eade. Not only does Ron, an accomplished home chef himself, write regularly about the ‘Ottawa Food Scene’, he is a very active participant in food events that allow budding culinary students to showcase their skills.

As the grads team up in this city’s kitchens, Ron has had a passion to inform the public regarding their progress, ideas, and whereabouts.

Hear what some of those graduates have to say:

Chef Walid El-Tawel, Executive Chef at Restaurant e18hteen. Photo Credit: roneade.com

WALID EL-TAWEL, Executive Chef at Restaurant e18hteen:  
"When I heard about Ron stepping down from the Ottawa Citizen I flew my culinary flag at half mast and I think I speak on behalf of most hospitality professionals in Ottawa."

He went on to say that he thinks having a bursary for culinary students is a motivator. “It makes the students work twice as hard in the hopes of receiving it.”

As a 2006 graduate of the Culinary Management Program, Chef Walid is grateful for his schooling. “The Algonquin program taught me a lot. Under the supervision of some great chefs, who pushed me very hard, I came out of the program ready for the work force.”

Chef John Leung, partner in new, yet to be named restaurant located at 87 Clarence Street. Photo Credit: roneade.com.

JOHN LEUNG, Chef and Partner in new, yet to named restaurant located at 87 Clarence St:  
“Ron loves what he does and it shows. Why would anyone attend multi-events across the city in the same day! ”

John has felt Ron’s tenacity first-hand. “My first encounter with Ron was the first Juno award ceremony in Ottawa when I was the chef at Restaurant e18hteen. He wanted to write about what I was serving for the After Party. I told him it was strictly confidential by EMI and I could only tell him the menu after the party. His response was, “Nobody wants to read yesterday’s news.” So we compromised by sneaking him into the party by the back door.”

From the class of 97’s Apprenticeship Program, John agrees bursaries can make a difference. “Not having to worry so much about tuition would be a bonus.”

Chef Leung has fond memories of school and how it helped him grow. “I represented the school to compete in a CCFCC (Canadian Culinary Federation) apprentice black box where I won both at the provincial and national level. I was proud of the support from the school and its faculty. It definitely made me a better chef because of that.”

Katie Brown Ardington, Chef de Cuisine at Beckta Dining & Wine. Photo Credit: roneade.com.

KATIE BROWN ARDINGTON, Chef de Cuisine at Beckta Dining & Wine:
Chef Katie says she has had limited direct interaction with Ron but she sees the difference he makes and has thrown her support behind the fundraiser. “I think this is a great opportunity for the Ottawa food scene to come together and realize the impact and involvement that Ron has had on our industry.”

When she was in school she says there was just a general bursary. “Having a bursary specifically for the culinary program opens opportunities for just those students.”

AUCTION ITEMS CONTINUE TO COME IN:
The generosity of the graduates for this event is attention grabbing. What they are not saying with words, they are saying with deeds.

• Michael Moffatt, Executive Chef at the ‘Beckta Trifecta’ - Beckta, Play and Gezellig, will host a five-course dinner for eight served in your home along with sommelier service.
• Graduates Patricia Larkin, Chef at Black Cat Bistro, Anna March, Resident Chef at Urban Element, and Katie Brown Ardington Chef de Cuisine at Beckta will team with Pascale Berthiaume of Pascale's All Natural Ice Cream and Marysol Foucault owner/chef of Edgar as well as Odile to create an out-of-this-world dining experience.
• Chef John Leung will host a dinner for eight in your home. 

The list goes on:

• Chris Knight, noted television producer, cookbook author and self-described ‘reasonably good cook’ is offering dinner for eight at his grand residence.
• A cocktail party with delicious bites from Thyme & Again Creative Catering and Take Home Food Shop.
• Ottawa Citizen colleague and Dining Out Critic, Peter Hum, invites you to join him at one of his working lunches. 
• Dinners out at a number of Ottawa’s fine restaurants.
• Plus cookbooks, visits to wine country, overnight stays here in the city, cultural events and food creations.

Chefs Ramsay and Warrick are keen to get the community behind growing the bursary. Although tickets are limited due to space, they are opening up the auction to all.

Ten days before the fundraiser dinner, auction items will go up on a special eBay on-line auction site. Stay tuned for more details for how it will roll out.

Meanwhile, start planning your bids - and plan big. After all, it’s for the students.

A detailed list of auction items is being updated regularly on the event’s website. Keep checking here to see the list grow.
 
HOW CAN YOU HELP SUPPORT OUR NEXT CROP OF TOP CHEF TALENT?

• Come to the dinner. It’s a four-course meal with wine, prepared and served by Algonquin College School of Hospitality graduating students. The reception starts with canapés and cocktails.
• Be a very keen and generous shopper for the full line-up of live and silent auction items.
• Buy your ticket today through Eventbrite. Tickets are limited.
• Can’t make it? You can still shop for the auction items through the fundraiser’s eBay on-line auction site to launch on March 11. 
• Consider giving a donation to the bursary for a full tax receipt at CanadaHelps.org. 

At a recent retirement dinner, these words were captured in a video by Ottawa Tourism Director of Communications, Jantine Van Kregten, to best describe Ron by his friends, peers and industry supporters – honest, passionate, full of integrity, generous, relentless, booster, interesting, entertaining, excitable, straight-shooter, legendary, tenacious, unique, curious, doer, fair-minded, friend.

So it comes as no surprise that the Ron Eade Culinary Bursary will be awarded to a culinary student after their first semester, who has demonstrated a commitment to their craft and who has, like Ron, demonstrated passion and determination to succeed.

It promises to be a fun-filled evening with mouth-watering food and enticing auction items - all going to support a great initiative. Come out that night to meet Ron and many supporting members of Ottawa’s food community.

IN SHORT, THE PARTICULARS OF THE EVENING:

• Thursday, March 21 - Reception 5:30 pm; Dinner at 6:30 pm
• The Restaurant International at Algonquin College, 1385 Woodroffe Avenue, Ottawa
• $95/pp Tickets purchase through Eventbrite (tax receipt for portion of ticket price)
• Live and Silent Auction
• Master of Ceremonies: Derick Fage, Rogers Daytime Ottawa
• Direct donations accepted through CanadaHelps.org (tax receipt for full amount)
• More information on the College’s event website

Succulent Beef Stew - The Mealtime Cure When Life Is Chaos

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.

Barbecued Baby Back Ribs - The Battle of the Tutors

Tonight was one of those nights that is becoming increasingly more rare, where all of us would be together for dinner time. I took it as an opportunity to be celebratory, as the month of June signals the end of another school year, and in the case of our house, the end of high school FOREVER. So I left it to the soon-to-be-unshackled student to pick the menu. Here is where I confess that I was wholly influenced by today's blog entry by Rachelle Eats Food called Best.Day.Ever. It IS entirely possible that I did utter the words 'So how about ribs?', as he was formulating his thoughts. Being mid-afternoon, there was no way I could source the exotic things on Rachelle's dinner plate from last night (like wild boar spare ribs), but hopefully I could do a decent knock-off.

I have a relatively fast and easy way of doing my barbecued baby back ribs but a blog entry by Ron Eade (food editor for the Ottawa Citizen) from last summer called A Very Canadian Event left me feeling a bit lacking. Ron often shares his dedication to his outdoor cooking craft as he has made a number of references to his Big Green Egg (oh how I want one) and his Traeger smoker. That equipment is in addition to his Napoleon grill. His miles and experience at the grill are far, far greater than mine. I could learn from the master.

I couldn't remember all the suggestions Ron had from that write-up so I went back to take a look, hoping there was something I could incorporate to kick my ribs up a notch.

I don't usually remove the membrane. I just score it excessively in a diamond pattern. (I always thought the membrane helped engineering-wise to keep super tender ribs from totally disintegrating.)

I don't season the ribs overnight with a dry rub. I do it following the membrane scoring and just before I braise them.

I don't smoke them for 4 hours at 215ºF. I braise them in the oven in about 2 cups of water (once the rib's membrane side has been covered in very thin slices of fresh lemon) for 2.5 hours at 325ºF. Covered of course.

I don't triple wrap them in foil, once painted in sauce, and hold them in a 200°F oven until dinner (up to 6 hours!). I finish them on the barbecue at a not too high heat by slathering them with sauce and turning regularly for about 10 minutes and then right to the plate.

Wow, I felt pretty stuck, considering the short window to dinner time. I then went to the books of the zany grill master and barbecue aficionado, Ted Reader. Ted seems to be a very good friend of Ron's so his word would be gospel too. My luck! His 2001 cookbook Sticky Fingers and Tenderloins, detailed a number of cooking methods and also his particular favourite.

Ted likes to first braise his ribs in the oven for 2 to 2.5 hours at 325ºF! I felt redeemed. His prep includes scoring the membrane in a diamond pattern! Then rubbing the ribs with his favourite Bone Dust BBQ Spice. He also lays 3 or 4 slices of lemon on the back of each rib! Now I am feeling really, really good. However, his braising bath is more sophisticated than my water bath. He likes to use such things as lemon juice and ginger ale. Even beer. My kitchen was lacking such basic ingredients in any large quantity so I just stuck with the water this time. Ted's finishing is also a continual grill, baste and turn technique for about 10 minutes until the barbecue sauce is nicely caramelized.

With just a few hours to make this meal happen, I fell under Ted's tutelage and went for the 'fast' method of making barbecued baby back ribs. Someday I may see a Big Green Egg on my back deck or perhaps even a Traeger smoker. And if I can really get some serious planning going, the process of 'rib rub love' could start the day before and it could possibly include well-sourced wild boar ribs. It is nice to have things to look forward to.

How do you do your barbecued baby back ribs?