Do You Call It Tatziki or Tzatziki?

For this traditional Greek dish I say tzatziki, but I see many refer to it as tatziki. How about you? Do you call it tzatziki or tatziki?  Wikipedia seems consistent on tzatziki.  We were just at the Ottawa Greekfest last week (our 28th year!) and their menu board refers to it as tzatziki.  When in Athens, do as the Greeks do. So tzatziki it is!

My first taste of tzatziki was at the Ottawa Greekfest 29 years ago.  We have been going every year since and have only missed out once because of holidays.  After much tzatziki in Greece on our month long honeymoon, we started making it regularly for ourselves.

Roots and Shoots Farm gave me 6 cucumbers in my last CSA basket.  And as the saying goes, when life hands you cucumbers, you make tzatziki. Well, something like that.

Our darling son has been going to Greekfest every year since he was zero.  With garlic juice coursing through his veins he took to preparing our lunch today.

GREEK TZATZIKI DIP

INGREDIENTS:
750 gr natural yogurt, drained well
1 or 2 cucumbers, peeled, grated and drained well
1 or 2 cloves of garlic
1/2 to 1 teaspoon salt
1 to 3 teaspoons extra virgin olive oil

METHOD:
Combine drained yogurt, one drained cucumber, one minced garlic, 1/2 teaspoon salt and 1 teaspoon olive oil.  Add more cucumber pulp, minced garlic or salt to suit your taste. Lightly dribble 1 to 2 teaspoons of olive oil on top of the tzatziki when serving.

CHEF'S NOTES:

• Use full fat yogurt.
• Drain the yogurt through cheesecloth in a plastic (not metal) colander. I prefer to drain it for a whole day so the yogurt cheese is the consistency of spreadable cream cheese.
• The cucumber pulp can be squeezed 'dry' if you do not have time to wait for it to drain.
• Seed the cucumber before grating if the seeds are large.

SERVING SUGGESTIONS:

• In gyros and doner.  
• As a dip with raw vegetables or warmed Greek pita bread.
• Along side souvlaki. 

THE PITA:
My favourite store bought Greek pita is made by Pita Delight and can be found at Produce Depot. If you know naan bread, it is very similar in bread texture vs. Lebanese pita.

It tastes best warmed but not so much that it dries out.  If the BBQ is on then I will use it; otherwise, I use a cast iron pan or my heavy crepe pan.

I lightly brush the pita with olive oil.  Place the pita over medium heat until to is starting to brown.  Flip the pita and heat on the second side until it is starting to brown.  The bread should still be soft inside but feel and taste 'baked through'.

You can wrap the bread in foil and keep in the oven at 165F if you are timing the pita with other dishes. Cut into wedges just before serving.

I keep my pita stored in the freezer and take out just what I need each time.  It defrosts very quickly on its own.

OPA!

Roots and Shoots Farm - 8th Week of CSA Food 2013

This summer my CSA shares from Roots and Shoots Farm has been feeding guests here at home but also traveling.

My company on Friday night dug into a pesto pasta dish with a medley of vegetables (onions, tomatoes, peppers, zucchini, garlic).

My company on Saturday shared in our Mediterranean Zucchini Salad in Pita Pockets (zucchini and tomatoes).

With the mister away, I have also had many summer jaunts out and about to visit others. I try to bring prepared dishes to share the bounty, but also to be a contributing guest.

This past week I traded a night's stay in my brother's fabulous 5-star guest room for homemade Tzatziki (cucumbers and garlic), a Roasted Beet Salad with Goat Cheese (beets) and Vikram Vij's Eggplant, Tomato, Green Onion Curry (eggplant and tomatoes) with basmati rice.

It is proving to be another beautiful CSA share.

BASKET CONTAINED:

3 peppers

2 zucchinis

6 cucumbers

pint of tomatoes

head of lettuce

2 heads of garlic

kale

2 white onions

carrots

eggplants

beets

What are you making fellow vegetable lovers?

You Know That Awkward Moment - Oh Look, That's My Photo!

 

You know that awkward moment when, much to your surprise, you run across your photo out on the Internet being used by a commercial enterprise to help enhance their business?

I don't hang my shingle out as a full-time professional photographer, but I have invested time, energy and money into gear that makes my product of value to me in order to enhance my work on the blog.  Which, in turn has led to paid food related work.

I took this picture last weekend when out garlic festival hopping.  I like it well enough, though I think it is a bit bright.  Oh the challenges of shooting candids outdoors on a sunny day.  Interestingly, at the time I took the picture, I turned to have a chat with someone from a photography club. In our conversation, I lamented about photography 'theft' as I have had pictures, including others of garlic, 'lifted' before.  I guess garlic photos are a popular commodity.

In this particular case, my photo was cropped so that my name and website were removed and the company's advertising was overlaid on the photo. No photo credit of any kind.  At least that could have been a gesture. I won't lie, seeing my name and website get cropped did sting.

I am left to wonder why I was not approached to be asked to use the photo.  I am left to wonder why someone did not think it was worthy of some kind of remuneration but was worthy of use to further their product sales.  Are these intentions of malice? Oversight? Is the overriding view of the public that everything out on the Internet is considered fair game, even if you put your name on it?

In the past, my response has varied. Sometimes I have asked for a photo credit and link.  Sometimes I have asked for the photo to be removed.  Sometimes I just sigh and move on.  I have also been advised on more than one occasion to send invoices and skip the neighbourly chats. Starting in February, I have been putting my name and my web address on each picture, hoping to curb the 'wandering' that takes place unbeknownst to me.

Fellow photographers, how do you feel when you see one of your pictures get 'pinched'? How do you handle it? Do you have different reactions depending who takes it and how it gets used? Is this just something we have to get used to?

When asked for a photo, when do you give them away and when do you ask for 'payment' and/or attribution?

God bless the pretty garlic. She is so darn tempting.

Jam 'n Booze

Whenever I go to the Ottawa Farmers' Market, I make a point of swinging by Michaelsdolce to chat with Michael Sunderland and check out his latest jams.  On a visit in July, he was showcasing his new Yellow Plum & Star Anise - a hit with me, and then his Spiced Cherry Jam.

Although the Spiced Cherry Jam was delicious, the juicy cherries made this first batch just a bit too runny.  Michael said he was going to be changing his next batch up a bit to solve that.

Ever the optimist, I happily will look for a way to turn a food problem into a feature.Not ever thinking this good taste was ever lost, I suggested using the 'jam juice' as a cocktail starter.

Next thing I know, Michael has pressed his sample jar of Spiced Cherry Jam into my hand with the challenge to hit the cocktail lab.

We recently had visited Dillon's Small Batch Distillers in Beamsville and picked up a bottle of their vodka and gin.  Both start with local Niagara grapes as their base.

Our drink mix test was put to a panel of esteemed judges and Dillon's vodka proved to be the best match for Spiced Cherry Jam.

Michael isn't new to 'jamming' his cocktails.  He will be joining Ottawa bartender, Jeff Taylor to make non-alcohol cocktails for the Savour Ottawa's Harvest Table lunch coming up August 18 at Brewer Park beside the Ottawa Farmers' Market.  Read more about it from Laura Robin at The Ottawa Citizen. Recipes included!

Many of us prefer not to use thickeners when making our fruit jams.  If juicy fruit gets the better of your batch, just remember Jam 'n Booze.  It's the Year of the Cocktail, after all.

Barns, Farms and Wicked Chefs - Movable Feast Gala Bringing Farmers and Chefs Together

With an event called Barns, Farms and Wicked Chefs one is certainly curious to know what clever brain pulled that name together.

Nancy Wildgoose, Executive Director of Perth's, The Table Community Food Centre, casually suggested that it came about effortlessly with some crazy group brainstorming.

After all, it so aptly describes the event, where Farmers and Chefs are joining forces to showcase the best that Lanark County has to offer in one of the county's most idyllic country settings - the historic Barns of Ecotay.

The movable feast gala on Saturday, August 24 hopes to live up to the buzz of their inaugural sellout last year.  As far as foodie festivals go, you have yourself a deal.

This is the largest fundraising event for the organization this year and it's critical that it goes well.  The proceeds from the event will be used to buy produce from environmentally sustainable, small local farms for use in meals, hampers and the kitchen at The Table Community Food Centre. Another important objective of the event, is to provide an opportunity for dialogue to get the word out. Many people have not heard of The Table or know of its good work. This event can get people talking. Hopefully even becoming active participants.

Joining Nancy on the organizing team, is The Table's own 'wicked chef', Judy Dempsey.  Although it has been a few years since her days cooking at her former restaurant, The Hungry Planet, people I talk to still know Chef Judy for her legacy there. Over a decade of serving great food has garnered her a reputation. High praise indeed.

Judy Dempsey, Community Chef at The Table Community Food Centre in Perth

In addition to her regular duties as Community Chef, Judy has been working tirelessly on the fundraiser to pull the food components together. Organizing the participating chefs and farmers is a huge undertaking.

Meanwhile, she has already crafted her dish for the event.  She wants to do an open-faced lamb burger on a baby focaccia, topped with a combo feta/chèvre spread, a lemon garlic mayonnaise and a Mediterranean style pico de gallo.  She tells more about it in this week's Ottawa Citizen.

Our paths keep crossing, and last month I stopped into The Table in Perth to volunteer at one of their drop-in classes as part of their food skills program, run by Rosie Kerr, Community Kitchen Coordinator.  Here, I saw first hand where Nancy, Judy, Rosie and their colleagues spend their days and share their food talents and passion. I rounded out my visit that day with a tour by Wendy Quarrington of the Good Food Bank. It is a progressive concept where a points allocation allows the clients to 'shop' at the Good Food Bank 'grocery store'.

Some people might think of Perth as a retirement community focused solely on leisure.  If you think it's just about golf, spa days, shopping and the arts, it's not.  Perth is showing itself to be a very caring and supportive community for those among them in need and at risk.

There is a desire to improve food access and food skills to those most vulnerable.  This includes community meals, a progressive food bank, food skills classes plus a new and growing 8000 square foot community garden. They also provide support through their social justice and advocacy office.

The Table is a unique program in the heart of Perth that took off in 2011, with support from the acclaimed Community Food Centre in Toronto called The Stop. In 2010 The Stop was looking to replicate their highly visible and successful program in other communities in need.

Nancy Wildgoose says they flirted outrageously with The Stop to make sure they knew every nuance and detail about what Perth had to offer.  Perth was hopeful that they would be picked since they had already secured a suitable building, they had been awarded a substantial Trillium grant - the biggest grant that could be given in the area, and they were already headed in the direction of developing new programs, growing beyond just a basic food bank.  Last but not least, they had a strong board and local support.

Nancy Wildgoose, Executive Director at The Table Community Food Centre in Perth

From the selection process, The Stop picked both Perth and Stratford. The goal is to have 15 partnership sites across Canada by 2017. Perth is quite happy to be an early adopter.

I returned to Perth last Friday to enjoy lunch at a new restaurant called The Masonry.  Owner-chef, Kyle Woods, will be one of the eight chefs serving up local fare at Barns, Farms and Wicked Chefs.  He is new to the Perth food scene, only opening his farm-to-table breakfast/lunch eatery last month.  A post lunch chat with Chef Woods had me convinced that his place was off to a great start and he had the 'giving back' commitment that would make The Table's fundraiser a success, second year running.

Kyle's dish will have two presentations of beef - cold and hot.  First, an herbed beef carpaccio with grilled corn & bacon relish and a roasted shallot mayonnaise. The second will be seared beef with cauliflower purée, fondant potato and maple cranberry gastrique.  That sounds pretty appetizing to me!  But I know chefs well enough that they are continually tinkering. Between their ever evolving ideas and the limitation of what will actually be in the pantry on game day, I sure won't be surprised if the menu changes up a bit.

Kyle Woods, owner-chef at The Masonry restaurant in Perth

On my regular weekend stroll to the Westboro location of the Ottawa Farmers' Market last Saturday, I picked up a beautiful sheep's tomme from Cait and Kyle White of Milkhouse Farm & Dairy.  It was their first time out to the market this season and their cheese was moving quickly.  As new farmers in their 20's and active members of the food community, the White's are pleased to be part of the gala again this year. Milkhouse is one of the farms providing their unique artisan cheeses.

Kyle and Cait White of Milkhouse Farm & Dairy near Smith Falls

The event was a sellout last year and they hope this year's 350 tickets will be sold before the 24th, now just two weeks away.

Joining Judy Dempsey and Kyle Woods as creators at the movable feast will also be:
Joanne Edwards of The Cove in Westport [vegetarian]  
Jesse Denton of Santé in Ottawa [pork]
Andrew Chatham from The Whalesbone in Ottawa [oysters]
Michael McKenzie from Seed to Sausage near Sharbot Lake [charcuterie]
Gita Seaton from Nouveau Palais in Montreal [goat]

Dressed in your country casuals, you will also be enjoying the jazz and folk music of The Tim Murray Quartet, String Tease and also Ghost Pipes. Sip away on your cold ones from Perth Brewing Co. and Kichesippi Beer Co. Or perhaps a select PEC wine. A cup of Coutts & Company coffee will round out your meal as you enjoy desserts and chocolates.

Interested Ottawa foodies will recognize many of the producers/farmers whose product will be on the plates:
Seed to Sausage near Sharbot Lake [Charcuterie]
Back Forty Artisan Cheese in the Lanark Highlands [Cheese]
Milkhouse Farm and Dairy near Smith Falls [Cheese]
Kricklewood Farm near Frankville [Cold-pressed Sunflower Oil]
Clarmell on the Rideau near Manotick [Cheese]
Miller's Bay Farm near Lombardy [Beef and Pork]
Campton Farm [Pork]
Parks Family Farm near Maberly [Goat]
Jameshaven Farm near Bathurst [Chicken]
Windblest Farm near Ferguson's Falls [Lamb]
The Table Community Food Centre in Perth [Garlic]
Temple's Sugar Bush near Ferguson's Falls [Desserts]
Fine Chocolate by Ludwig near Crow Lake [Chocolate]

IN SHORT, THE PARTICULARS OF THE EVENING:

• Saturday, August 24 - 5:30 to 10 pm
• EcoTay, 942 Upper Scotch Line, Perth Ontario
• $100/pp Tickets purchase through Tickets Please or by phoning 613.485.6434 (tax receipt for $70 of ticket price)
• Direct donations to The Table accepted online (tax receipt for full amount)
• More information on The Table’s event website

For a glimpse into last year's event, check out Mary Anne's experience on the local Ottawa blog Wine, Dine & Design.

Farewell to Odile

I've had a number of days now to absorb the news that Marysol Foucault plans to close Odile at the end of August (only 15 months young) and focus her energy on her first restaurant, Edgar, which she opened in October 2010.

The mister and I dropped into Odile a few weeks ago.  Without a reservation, they gave us spots on the high stools where we had a full view of the action in the kitchen.

I had been craving something rhubarb.  With 18 pounds nestled in my own freezer, I could have easily solved this problem myself.  But my rhubarb-y senses told me that Marysol was likely the doctor to write the prescription I needed.  It seemed foolish to self-medicate.

 

As predicted, the dessert was spot on.  A hefty chunk of orange pound cake sitting in macerated strawberries and rhubarb compote. It was adorned with cool, creamy balls of avocado lime sorbet and strawberry ginger ice cream. Playfully arranged on top were sweet little gooseberries.

The dessert was a shining example of why her food stands out in this town.  It is creative. The dishes have depth of flavour and character.  They are loosely precise and artistically presented. Not necessarily formal.  Definitely fun.

Odile will have regular dinner service until mid-month.  Then starting Wednesday, August 21, for the last 8 dinners closing out Odile, Marysol will be amping up her 'playful'.  Expect the unusual. Bring your adventurous self and come on out. Without a reservation, your wait in line should be just as enjoyable as your time at your table.  Reminisce with regulars or indoctrinate the 'I-always-wanted-to-come-here-but-never-quite-made-it' team.

I'll miss the linger-shminger that her sit-down place allows for in a dining-out date-night experience.  Though I, like many, can draw solace knowing her kitchen creativity can still be had at Edgar.  Most notable, her brunches. A different venue. A different time of the day. A different vibe. But thankfully still Marysol, through and though.

Roots and Shoots Farm - 6th Week of CSA Food 2013

Week 6 pick-up just passed and I received my 3rd CSA basket for the season.  You won't have trouble agreeing with me that this is Roots and Shoots Farm's best basket yet.  It wins on colour alone!

 

BASKET CONTAINED:

5 peppers

5 zucchinis

2 cucumbers

pint of tomatoes

head of lettuce

garlic

Swiss chard

basil

bunch of onions

carrots

eggplants

 

GONE ALREADY:

basil and garlic - you guessed it. I made pesto.

carrots - ate them raw as snacks

lettuce - in three different salads

tomatoes - in salads

garlic and one cucumber - tzatziki

PLANS BEING CONSIDERED:

Zucchini, peppers and some of the onions are going into Mediterranean Zucchini Salad in Pita Pockets.

Swiss chard is undecided but a friend of mine tried this recipe.

Eggplant is headed to baba ghanoush. I have my eye on this recipe. It will be hard to let him go.  He's so good-looking.

Roots and Shoots Farm - 4th Week of CSA Food 2013

As a half share participant, my second CSA basket from Roots and Shoots Farm had more hits of colour.  A sign that the season is moving along.

This particular week's share included:
4 cucumbers
a bunch of red onions
beets
head of lettuce
kale
mixed greens
2 zucchini
basil
garlic scapes
hakurei turnips

ORGANIC FREE-RANGE CHICKEN!
I bought a chicken from Roots and Shoots Farm and they were delivered frozen with our share this week.  I chose a smaller one.  It is 3.89 lbs. Quite the charmer.  Regular readers know I like to name my chickens before they hit the oven.  Unless I get a better offer, this one will be called Charles William George Esquire.

I MET THE INTERN
Kelsey is working at Roots and Shoots Farm for the summer.  With the pick-up being extra busy with chickens, she was on hand to help Danny ensure things went smoothly.  Kelsey says she is having a great summer.

SPECIAL TRICK FOR STORING BASIL: One of my best experiences of this share was my basil.  It kept beautifully. My trick this time was to cut the stems just before placing the bunch in a mini vase.  I then put a bag loosely around them but fully covering the plant right to the base of the vase.  Then into the fridge.  I picked up my share on Thursday and made my pesto on the Monday.  It looked like it had just been picked.  No brown spots.  A fluke? I don't know. But I am going to try that again. When I get basil, I do try to use it right away as it is one of the more delicate herbs.

UPDATE ON BASIL STORAGE (July 0, 2013):  I just came across this post on The Kitchn regarding storing basil. It seems Emily Ho is also a 'bagger'. As you will read in the comments, opinions are varied.  I stored mine in the fridge.  I will try the counter next time.  I think the trick is to keep moisture off the leaves whatever technique you use.

BEST THING THAT IS HAPPENING IN THE KITCHEN THIS SEASON: I am using the tops on my beets and Hakurei turnips.  My favourite way to use them is to wilt them into my pasta dishes.  If you don't think you will use them right away, wash them up, dry them and then store them in the freezer in a ziplock bag with the air removed.

SOME WAYS I HAVE USED MY PRODUCE:
We used the salad and mixed greens right away over the first two days.  The mister said repeated after each bite how fresh the head of lettuce tasted.  He was right.  It was noticeably different than what we can normally get in the store. 

I ate one of the cucumbers as a snack and the other 3 went into a Danish Cucumber Salad that I brought to a potluck.  I was thrilled to have 4 cucumbers in the share.

The onions were used for grilling and also in a pasta dish.  That pasta dish also included scapes, beet tops and my basil, which was turned into a pesto (using more scapes).

The zucchinis were grilled as well.

My scapes have contributed to pasta dishes and anytime I've needed garlic, like when I made pesto.

Do you want to try kale in a salad?  I love the kale salad at Supply and Demand on Wellington Avenue.  It will remind you of a Caesar Salad.  They have been kind to share the recipe.

Stuck for what to do with hakurei turnips? This tasty appetizer works well for happy hour snacks.

What are you making with your CSA basket?

Urban Tomato Gardening Involves Prayer and Good Luck

How emotionally involved can one person be over a row of tomato plants? On one hand, it is so easy. Nature just takes care of it all, right?  On the other hand, we try our darnedest to control the agenda and to set them up for success.

Urban gardening can become a sophisticated algorithm in how to use your land. It seems my neighbour has a PhD in vertical gardening, with an ample variety of verdure growing towards the heavens. We are keeping it pretty simple here.

Urban gardening is tricky business as it requires a careful match of sun time to plant choice when allocating spaces. With so many mature trees of mid-century age around us, ours is the land of hostas and impatiens.  Because our sunny real estate is extremely limited, I just stick to my favourite - tomato plants.

Thankfully my grow-up'r friend happily converts her large dining room each spring to giving life to trays and trays of seeds in the 24/7 glow of fluorescent lighting.  I don't know how many seedlings she birthed, but I was lucky to have four come my way. One of each - Roma, Pomodoro, Beefsteak and Sweet 100.

That was May 15.

Right away these delicate, petite, fragile darlings were given names. Everything gets a name around here. Kate (Sweet 100) in blue, Tiberius (Roma) in brown, Tiger (Pomodoro) in grey and Angus (Beefsteak) in the tomato can! (Foreshadowing, perhaps.)

Tomato plants on May 15.

I was reasonably good about putting them out each day for a bit of exposure to the surly spring weather. But the cold and wet made me timid about committing them to the earth.

Finally, my hand was forced because of travel plans.  The creatures went into the front garden a month later, on June 12.  A far cry from the enthusiastic crowd that love to plant on the May Two-Four weekend.  The mister-come-tomato-farmer actually looked after the task as I wanted to distance myself from assured failure.

They were planted with a small portion of tomato plant feed mixed in water. Then carefully caged.

Totally unattached, I said my good-byes and headed out of town.

Imagine my delight to find them flourishing when we returned a week and half later.

Beefsteak tomato plant on June 23.

Sadly, Kate (Sweet 100) died in late June. May she rest in peace. Cause of death - squirrel terror. As a result, we decided to stake the remaining three since things were seeming so optimistic for them.

We've had some harsh rainstorms and the swells of water crash out of the eaves trough overhead and pour into this bed. So far, so good.

Pomodoro tomato plant on July 10.

The fruit is now starting to form. Finally.  Everything is so healthy and lush.

I know they need more aggressive pruning to remove the fast growing suckers and to take off the lower branches that can make the plant susceptible to blight.  The fruit coming on also needs it's best exposure to the bright, hot sun.

Ahead are still further dangers.

Cut worms can also damage a more mature plant by eating away at the leaves and weakening it.

Squirrels with fickle tastes are wasteful. It just burns me how they snack on the tomatoes and then after one bite toss it aside. Only to forget and try again the next day. Bastards.

Another biter who can ruin the fruit is the tomato hornworm.

Too much rain means inconsistent watering and the fruit can split.

For now though I am enjoying specimens near perfection as they push forth their beautiful fruit. I am fantasizing about all that canning I will be doing in September and the big, warm, sun-soaked tomatoes sliced and laid out across our sandwiches.

As July becomes August and August becomes September, my three offspring will make their way into full on parenthood. Weary but strong, fruit-laden branches bursting full of colour. Giving and giving.

My farming past tells me that this can all change in a heartbeat. So much really is out of my control.  There is just so much uncertainty.  I hope for the best and wish for good luck.

So now I ask, fellow tomato lovers. As extra reassurance. Could you? Would you? Just say a little 'tomato best wishes' prayer for my precious Tiberius, Tiger and Angus.

Beefsteak tomato plant on July 21.

Roots and Shoots Farm - 2nd Week of CSA Food 2013

As Season 4 of Roots and Shoots Farms' CSA food basket program gets underway, I am feeling like an old hand.  We have been members since year one.

Roots and Shoots Farm is located south of Ottawa and has been certified organic for a few years.  In addition to the CSA shares, they also sell their produce at local markets around the Capital.  I will sometimes buy from them at the Ottawa Farmers' Market - either the location in Westboro or at Brewer Park.

My pickup location is at the Mountain Equipment Co-op in Westboro.  Roots and Shoots sets up a produce stand for walk by shoppers.  This week it included bunches of Jess Weatherhead's beautiful organic flowers. Normally Danny is cheerfully greeting us as we roots through the bins but this time we had Robin Turner himself, the owner of the farm.  The Beatnik van plastered in psychedelic murals has been replaced by a larger, slick looking refrigeration truck.

Typically a pickup takes just a few minutes, but as we get to know each other, we stop to enjoy a friendly chat.  This week I ran into an other veteran, Lesli.  By the time we swapped recipes, food inspirations, and updates on our own home gardens, I am sure the mister figured I had stopped in somewhere for dinner.  We covered it all. Strawberries, canning, tomatoes, garlic, kale, cookbooks and probably a bit more. It made my day.

One of the biggest challenges with having a CSA share is the uncertainty.  It isn't until the last minute that you find out what will be filling the fridge.  Most of us shop with a predetermined grocery list. What used to be so stressful, is now just something we are taking in stride.

Our first basket is not dissimilar to our first one last year, though a wee bit smaller because of a cold, wet past few months.

But what we did receive was high quality and well developed.

This week's basket included:
Cucumber (two)
Lettuce
Kale (I chose curly leaf)
Swiss chard
Spring onions
Herbs (I chose basil)
Radishes
Hakurei turnips

Tonight we used our radish tops in an open galette, baked on the BBQ.  A few years ago, ignorant of their goodness, radish greens would have ended up in the compost.  Today, I use them like I would spinach.  In fact, the greens were substituted into a recipe that had originally called for spinach - Spinach and Feta Galette found in the latest issue of the LCBO Food & Drink magazine.

With the radishes all tidied up, the mister will be munching on the red buds. A favourite snack.

The bunch of basil was used in a Margherita pizza.  First, some went into the sauce.  Then a number of fresh leaves were laid on the pizza when it came off the grill, as a finishing garnish.

Tomorrow I am making a kale salad.  I have said many times how much I enjoy the kale salad created by Chef Steve Wall at Supply and Demand.  He was gracious enough to allow the recipe to be published.  I just hope I can do it justice.  Jen Wall says the trick is to put in lots of time massaging the leaves during preparation.

And on it will go. Before long, we will be shopping at the markets to fill in until the next basket arrives.

Are you a CSA member? What are you doing with your food basket?

LCBO Food & Drink Magazine - Summer Issue 2013

Happy Canada Day long weekend.  The Summer issue of the LCBO Food & Drink magazine came out on Wednesday and its timing couldn't be more perfect.  It is exploding with food inspiration for our multi-day celebrations.

The cover photo gives no hint of the constant splash of big colour inside - pink, purple, orange and green.  So much to get your juices flowing.

Did this happen to you too? I bet it did. The first delight that jumped out at me was the Ale-Braised Cheese Dip with Caramelized Onions & Maple Bacon in the feature, A Splash of Beer. Truth. I was feeling a bit of the hometown pride to see the recipe showcasing our local Beau's LUG•TREAD Lagered Ale.  Who crafted this creation? Why, Ruth Gangbar, super talented food stylist, whose work is regularly found between the pages of Food & Drink and is now also heading up food styling workshops in Prince Edward County. Read more at Food•ographyPEC.

I snuggled on the couch Wednesday evening to soak up every word of Robert Hercz's essay Popsicle. I had no idea that the world's most famous ice pop was invented in 1905. It has had a tumultuous history over the past 108 years. Definitely read it. If you were ever a kid, you will re-live at least one memory. Me? Sharing a lime-flavoured two-stick Twin Popsicle with my as-far-back-as-kindergarten friend at the local Becker's.

This issue is extra meaty. Included in your cellophane is the Wine Country Ontario Travel Guide 2013. It includes a very handy Official Map of Ontario's Wine Route. We used it extensively when we traveled to Niagara-on-the-Lake last week.  A great planning tool. Put it in your car right away.

The number of turned down corners this time around means my issue has almost doubled in size but here are a few of the recipes that are being tagged as 'Gotta Make':

•  Ale-Braised Cheese Dip with Caramelized Onions & Maple Bacon (From A Splash of Beer by Ruth Gangbar)
• Watermelon Gazpacho (From What's Fresh For Dinner by Lucy Waverman)
• Grilled Steak, Buffalo Mozzarella & Tomato Tartine and Thai Mussels ( Both from 30-Minute Marvels by Heather Trim)
•  Strawberry & Pineapple Curd Bombolini and Buttermilk Jelly With Wine-Stewed Strawberries (Both from Strawberry Sophistication by Christopher St. Onge)
• Baba Ghanouj and Baklava Tarts with Walnuts & Pistachios (Both from Dinner on Location by Marilyn Bentz-Crowley)
• Canuck Mojito (From Global Mojitos by Michelle P.E. Hunt & Laura Panter)
• Queso-Stuffed Jalapeño Poppers (From Peppery Pleasures by Victoria Walsh)
• Spinach & Feta Galette (From Alternative Grill by Jennifer MacKenzie)

Plan ahead: The Autumn issue hits the stores in 10 weeks on Wednesday, September 4th.

Café qui pense - A New Ottawa Indie Coffee Shop Thick With Crema

It has been a wow week for me when it comes to checking out new and delicious coffee shops.Ten days ago a friend told me about Café qui pense and now I need to tell you.

The Café qui pense opened June 15 at 204 Main Street, by The Green Door Restaurant and across the road from Saint Paul University.

Their espresso bean hails from Equator Coffee Roasters in Almonte. The work horse espresso machine is the highly regarded La Marzocco from Italy.

Today I had an 8-ounce traditional European cappuccino ($3.45). It required a spoon to dig out the sediment of thick coffee-crema-whole-milk-candy.

My honey had the medium 12 ounce latte ($3.98).  My stealthy taste test confirmed it was equally delicious.

The place is small. There are three dark-wooded tables for 2 lined up on a long banquette bench, artistically painted an aqua similar to the Santorini blue of my cappuccino cup and saucer. There is also two stools at the front window bar. Creamy white beadboard covers most of the walls, creating a cozy warmth in this quiet setting.

There is street parking in front of the store, though competition for a spot is stiff with The Green Door having a solid customer base. We parked in a paid lot on Hazel behind Watson's Pharmacy just north of Café qui pense. ($2 for 30 minutes.)

We shared a Morning Glory Muffin made by their street partners, The Green Door. ($2.28) If you know their kitchen you know not to hesitate. Yep. No hesitation. No hesitation at all. And so no picture either.

This is a wonderful spot to visit after lunching at The Green Door or to fuel up before hitting the Main Farmers' Market which is open Saturdays from 9 am to 2 pm. Or just a quiet place for a special meet-up with a friend. In fact, it's close enough to CHEO and The Ottawa Hospital, General Campus to make it a destination for post appointment respites.

Right now the hours are being tested.  The shop is open 7 days a week from 7:30 am to 4:00 pm.

Our meter was ticking down and as quickly we came, we slipped out the back door, through the umbrella-wide back alley, dancing between rain drops and licking our lips.

Two new coffee shops this week. Two new additions to my list of top Ottawa coffee shops.

CAFÉ QUI PENSE
204 Main Street
Ottawa, Ontario
613.695.4229

Facebook: Café qui pense

Mon - Sun: 7:30 am to 4 pm

Ottawa Has Strawberries!

Baskets of bright red, juicy, sweet strawberries are dotting food stands around the Nations Capital.

My regular spot for strawberry shopping each year is at the Shouldice Berry Farm & Market's roadside location at Richmond at Woodroffe (easy access from Byron).

My 4 litre basket cost $16.  2 litre baskets were going for $9.  They also sold quarts.

After filling my belly, the remaining berries went into the pot as I made 4 jars of strawberry sauce that I actually use as a jam.  This recipe is a favourite because it doesn't have as much sugar as most conventional jams and also does not use pectin.

We were quick to enjoy our jam on some homemade rhubarb ice cream.  A traditional match.

How about you? Having the berry bug? I am curious to know where others are buying strawberries and what type of pricing are you experiencing. Where are the deals?

The Ministry of Coffee - My List of Favourite Coffee Shops Is Growing

"Quality driven. Expertly crafted." I have another coffee shop to add to my list of top shops in Ottawa.

The Ministry of Coffee opened June 8 at 279 Elgin Street, just south of Somerset and across the street from Boko Bakery. They are in the spot once occupied by Hava Java, who held court here since 1992.

One of the co-owners, Fadi Karam, was part of the start-up team that brought Illume Espresso Bar to Wellington Street near Island Park last December. Those early visits and conversations gave me a sense that Fadi has coffee passion as well as a depth of coffee knowledge.  I credit him and opening day barista, Amy, for giving me a big wow first impression. Although his time with the Illume team was short, I was pretty pleased to hear he surfaced again with another opportunity to bring good coffee to java fans in Ottawa.

For this recent venture, Fadi has teamed with Alex Dhavernas. It was Alex who was in the store today to show off his talents.

Their bean for the espresso drinks is from Social Coffee & Tea Company in Richmond Hill. Alex admitted it is a bit tricky to pull the shot with this bean when making a milked drink. I thought his clever moves paid off and I appreciated that he knew that it needed the extra finesse. Alex suggested that they may be bringing in the 49th Parallel bean.  In this, I would rejoice.

Today I had their 8 ounce cappuccino ($3.50).

The place is small and can barely seat a dozen-plus customers at four light-wooded tables for 2, a large dark-wooded bar table and the front window bar. Yes, they do have Wi-Fi!

Street parking is metered in that stretch of town. We parked south of McLeod to avoid the up-charge and enjoyed a stroll for the six or seven blocks.

The walls are filled in with art by Dr. Catherine Dhavernas, Alex's sister and interestingly, the Head of the Department of French Studies at Queen's University.

In-house baked goods are prepared by Alex's wife, included the large coconut macaroon I partnered with my capp. I was half way through it before I even considered that you might like to know about it too.  For $2 is it a hefty treat but thankfully not as sweet as most macaroons.  It reminded me of another one I often seek out over in Aylmer at Boulangerie Aux Deux Frères. Alex's wife is also making a selection of cupcakes.

Their foray into Suzy Q Doughnuts this weekend was well received with fast sellouts. Gluten-free treats are sourced from Auntie Loo's Treats. It's not my thing, but you can even have a bowl of Mocha Cheerios.

Pre-made paninis are on the ready in a variety of breads and toppings. Alex says they have also been selling out with the lunch crowd.

They carry a selection of teas from Maison de thé CHA YI, including my favourite Rooibos Safari.

Plans are in the works to carry Hummingbird Chocolate, a local artisan bean-to-bar chocolate. We have a lot of practice with their products. My favourite is the Bolivian.

Did I mention The Ministry of Coffee is on my list of top Ottawa coffee shops? Easy decision.

THE MINISTRY OF COFFEE
279 Elgin Street
Ottawa, Ontario
613.255.3410

Facebook: The Ministry of Coffee
Twitter: TheMinofCoffee

Mon - Fri: 7:30 am to 7 pm
Sat - Sun: 9 am to 5 pm

Smartie Cake is THE Only Kind of Birthday Cake

The tradition of birthday Smartie cake goes back to the early part of my own childhood.

Smarties themselves have been around a long time, and who knows, maybe Smartie cakes too. Rowntree started making 'chocolate beans' in 1882 and they picked up the word Smarties as part of their name in 1937. The name was shortened to just Smarties in 1977. Smarties are currently manufactured by Nestlé and their largest production facility is in Canada. 

There is a family photo in our album of a big square Smartie cake placed on the dining room table for my oldest brother's eighth birthday. I was only four. The picture is a bit faded, but still in colour. You can see a sparse selection of Smarties dotting the 'sticky icing' in colours of brown, orange and red on one side. Nestlé changed the colours of Smarties in March 2009 as they switched to natural dyes. Their rainbow included yellow, brown, orange, red, green, pink and purple. Blue was re-introduced into the colour palate a year later.

As I recall, the Smartie cake was our mother's response to her kids protesting the more typical version of a celebration cake served in a Danish home.  Lagkage is a delicious adult experience, but as kids, we didn't really warm to the rich tastes of a custard filling and a frosting of whipped cream. Our palates at that age were more geared to 'sweet'.

My mother was crafty and also loved to experiment in the kitchen.  She had a paper recipe book by the Good Housekeeping Institute called Good Housekeeping's Cake Cook Book - Special Crisco Edition, which included a recipe for Seven-Minute Frosting.  Or as we like to call it - Sticky Icing. I don't know if the cookbook offered the idea of decorating the cake with Smarties or if that was my mother's artistic flair.  I remember helping to make the frosting.

And so a tradition was born. For just about all of our birthdays, while living at home, we had Smartie cake as our birthday cake - a simple white cake, filled and covered with Seven-Minute Frosting and decorated with Smarties.

As their long running marketing jingle was very catchy, when we ate our piece of cake we would almost always break into chorus, "When you eat your Smarties, do you eat the red ones last? Do you suck them very slowly, or crunch them very fast? Eat those candy-coated chocolates, but tell me when I ask, when you eat your Smarties, do you eat the red ones last?"  It was a real coup to get a red Smartie on our slice.

The tradition was upheld.  When the grandkids came to visit my mom, they too would receive a Smartie cake for their birthday. She often would use a white Duncan Heinz cake mix to lighten her load.  If they were lucky, she made the orange flavoured cake.  But this special cake was more about the sticky icing and the Smarties, than the cake itself.

When my mom passed away, the Smartie cake tradition was one I just couldn't let go by the wayside. I re-learned how to make the Seven-Minute Frosting myself. The first time my results were a bit rocky but the recipe is straightforward and I learned the nuances of the method. Our darling son's birthday Smartie cakes have continued on.

In fact, when he turned 16, he started making birthday Smartie cakes for his friends on their big day.  The group would create a big birthday fuss with the cake when they all sat together at lunch time. I offered preemptive advice as the cakes headed to school - the smelly locker is not where one stores a Smartie cake for the morning. Bless her, the school's receptionist guarded many a pretty Smartie cake over his high school years.  His reputation became known. He received a last minute call one weekend for a birthday Smartie cake, 'STAT'! Teenagers can be lousy planners. We always kept supplies on the ready.

It was during his tenure, that the sticky icing took on colour, instead of just being plain white.  Trying to play to personalities, the frosting sported hues of pink, mauve, baby blue and sometimes light green.  The Smartie decoration became more elaborate too.  It must have been the influence of all that IB art!

As his university career began, the darling son missed birthdays at home because he was either in school or on a work term.  This year I had the chance to have a cake personally delivered to him at university. I jumped at the chance to make a milestone birthday Smartie cake, rusty as I was.

I wonder. Will the traditional Smartie cake as THE birthday cake carry on for another generation?  Time will tell.

 SEVEN-MINUTE FROSTING

Ingredients:
2 egg whites
1 1/2 cups granulated sugar
1/2 cup water, or as little as 1/3 cup if you want a more crusty frosting
1 tablespoon corn syrup, white
1/2 teaspoon salt
1 teaspoon vanilla

Method:
It cooks in a double boiler.

Combine all ingredients except vanilla in double boiler top; place over rapidly boiling water and beat
with electric mixer at medium speed, or with hand beater, till mixture holds a peak (about 7 minutes).
Remove from boiling water. Add vanilla and continue to beat till mixture forms stiff peaks.
Generously fills and frosts tops and sides of 2 8" or 9" layers.

Once the cake is frosted, it should be refrigerated.

Tip:
If there is too much humidity in the air, the frosting will not become fluffy.  When it is muggy or rainy, I make sure the air conditioner has run for a bit if I attempt this recipe.  A cool, clear day is best.