Tomato and Two Cheese Phyllo Tart

Get ready for Canada Day.  Here is your bold red party feature for your feast.

The Tomato and Cheese tart is so versatile. Because of its sophisticated presentation, it is well suited for entertaining.  You can divide it into 4 pieces as a starter portion or cut it into 8 to serve as appetizers.  I have prepared it for brunch, lunch, dinner and parties.

Although the original recipe called for two tomatoes, thinly sliced, I felt that there was too much juice coming from the fresh tomatoes, making the finished product not as crisp as I would like.  So I now use my oven-roasted tomatoes which I have in abundance in the freezer.

This tart is very forgiving on many of the ingredients. I have done different variations depending on what I had on hand.

The original recipe called for 2 tablespoons of freshly chopped oregano.  Today I used the green parts of my spring onions.  I have also used basil before and even dollops of basil pesto.

I do like using mozzarella as my base cheese but for my second cheese, if I don't have fontina, I have used Jarlsberg.  A few drops of chèvre goat cheese would taste great too. You could also consider a sprinkle of parmesan on top to finish.

After you've made your first one, you will be brimming with ideas on how to make it your own.

Bon Appétit!

TOMATO AND CHEESE TART

Adapted from a recipe by Elizabeth Baird called Easy Cheesy Tomato Tart

Ingredients:

3 sheets phyllo pastry

2 tablespoons butter, melted

2 teaspoons Dijon mustard

2 1/2 ounces (90 gr) mozzarella cheese, thinly sliced

2 ounces (70 gr) fontina cheese, shredded

12 to 14 pieces of oven-roasted tomatoes

1 or 2 cloves garlic, minced

2 tablespoons chopped green onions, greens only

1 to 2 tablespoons extra virgin oil oil

salt and pepper

Method:

Preheat oven to 375°F.

Cut each sheet of phyllo in half crosswise, creating six pieces of phyllo pastry in total.  Brush two sheets with melted butter and place loosely on top of each other and then into a 14-inch x 4-inch tart pan with a removable bottom. Make sure the two sheets are not exactly aligned. Spread 1 teaspoon of Dijon mustard on the top sheet in the pan. Brush another two sheets with melted butter and place loosely into the tart pan. overlapping.  Try to create a ruffled effect with the edges.  Again spread 1 teaspoon of Dijon mustard on the top phyllo sheet. Brush the remaining two sheets and layer into the tart pan, continuing the ruffled effect with the edges. 

Cover with layer of mozzarella and most of the fontina cheese. Arrange tomato pieces on top, placing them close together. Sprinkle with the remaining fontina cheese as a garnish. Sprinkle with garlic, green onions and olive oil. Season with salt and pepper to taste.

Place the tart pan on baking sheet and bake in 375°F oven for 30 minutes or until phyllo is golden. 

Spicy Jamaican Meat Pies: Memories of Spicy Luke's Restaurant

Does anyone remember Spicy Luke's restaurant in Ottawa?

I know very little about Luke Campbell but a few decades ago I faithfully sought out his legendary Jamaican meat patties. I remember his location off of Prince of Wales near Meadowlands and also when he was located at Bank and Alta Vista. He offered pies of different heat intensities and I often went for a dozen 'hot'. He was always so friendly with his customers so it's no surprise that I came out with more product than I had planned. The patties did freeze well and if I was going to make the drive that far across town, I might as well get a supply.

In the early 90's I found a recipe that looked like it could rival Luke's patties. It was found in Canadian Living's County Living by Elizabeth Baird and The Food Writers of Canadian Living. It wasn't where I expected I would find authentic Jamaican fare. We hit the jackpot. The recipe was very close to Chef Luke's creations.

I recommend making the dough and the filling one day and doing the assembly the next. Otherwise, it becomes a long project. The extra day allows the flavours in the filling to mellow together. And the dough will be well chilled. The recipe makes 36 patties. The recipe can be easily halved.

Luke Campbell, if you are still cooking it up in Ottawa, know that your famous patties are sadly missed.


JAMAICAN MEAT PATTIES
Adapted from Canadian Living's Country Cooking by Elizabeth Baird and The Food Writers of Canadian Living

CRUST:
4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons medium or hot curry powder
1 teaspoon salt
1 teaspoon turmeric
1 1/3 cup Crisco shortening, slightly chilled
1/2 cup butter, slightly chilled
1 cup cold water

FILLING:
3 tablespoons vegetable oil
2 large onions, very finely diced
2 cloves garlic, minced
2 pounds medium ground beef
3 tablespoons hot curry powder
1 1/2 teaspoons ground thyme
1 tablespoon cayenne pepper
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups water
1 cup bread crumbs, fine

CRUST:
Combine the flour, baking powder, salt, curry and turmeric. Stir well.

Cut in chilled shortening and butter, using a pastry cutter until mixture resembles small crumbly pieces. Add water slowly and stir with a fork until you have a soft dough.

Wrap the dough in saran wrap and refrigerate at least 1 hour. The dough can be kept for up to 5 days or frozen for up to 3 weeks. I usually chill the dough and do the patty assembly the second day.

FILLING:
In a large skillet heat oil over medium heat. Cook onions and garlic until soft. Remove onion mixture and set aside.

Brown the lightly salted beef until it is no longer pink. Make sure there are no large chunks. Drain off the fat. Stir in the onion mixture, curry, thyme, cayenne, salt and pepper. Cook for about 3 minutes to bring out the flavour of the spices.

Pour in the water, bring to a boil, reduce heat and cook for about 5 minutes. Stir in the bread crumbs. Mixture can not be runny but it is important that it is moist. Cool well. I cover it and store in the fridge to use the next day. It can be frozen for up to 2 months.

ASSEMBLY:
Roll out a 1/4 of the dough between two pieces of wax paper. You will need to dust the wax paper with flour and also lightly dust the dough. Cut into 4" circles. I use a yoghurt container. I can usually get 6 circles with each portion. Collect up the odd bits of dough to be re-rolled.



After all the 6 circles are cut, take one at a time, and spoon on filling. I use my soup spoon and form an egg size ball. Wet the edge of the dough, fold dough over to create a half-moon, pinch the seam and seal the edges by crimping with a fork. Prick the dough twice.



Place on ungreased baking sheet and bake in preheated 370ºF oven for 20 to 25 minutes or until golden brown.



The patties freeze well. To reheat, place in a preheated 375ºF oven and bake for 20 minutes. (I place the patties on stoneware to reheat. Use a baking sheet if you do not have one.)



This recipe yields 36 meat pies.

Red Pepper and Peach Relish - A Staple in Our Home

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.

Creamy Veal Scallopini Marsala with Local Veggies

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.

Mediterranean Zucchini Salad in Pita Pockets

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 drew me in. 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.

Strawberry Rhubarb Pie - Most Favourite Dessert for Cottage Time

We had the privilege of visiting with friends at their beautiful rustic cottage for part of this May long weekend. When asked what to bring, the directive given, "Please bring a dessert and then whatever you would like to drink."

Our host is a dessert hound, but in particular a pie guy. In May there is only one pie that suits a cottage invitation by our measure and that is the strawberry rhubarb pie. My 11 pound supply of rhubarb is dwindling but I had no problem filling this pie.

A 90 minute drive and then a 10 minute boat ride to the island is not conducive to bringing along ice cream as a side. Happily, this pie stands well on its own as it bursts out a bold, full fruit, tangy taste explosion.


STRAWBERRY RHUBARB PIE
pastry adapted from Joy of Cooking, filling adapted from Canadian Living
Servings: 8

Pastry:
2 cups all-purpose flour (I use 5 Roses)
1 teaspoon salt
3/4 cup lard (I use Tenderflake)
1/4 cup water

Filling:
3/4 cup granulated sugar
3 tablespoons tapioca
3 cups strawberries, hulled and sliced
3 cups rhubarb, chopped
Sprinkle of lemon juice
1 tablespoon butter

Sift flour and salt together in a bowl.

Remove 1/3 cup of this mixture and place it in a small bowl or cup.

Stir water into it to form a smooth paste. (I usually add the water to this small bowl of flour after I have cut in the lard, in order to keep it moist.)

Cut lard into the flour mixture in the first bowl with a pastry blender until the grain is the size of small peas. It works best when the lard is still chilled and not fully at room temperature.

Stir the flour paste into the dough. Work it with your hand until well incorporated and the dough forms a ball. It is important not to over work the dough or it will become tough.

Wrap the ball in saran wrap and chill for at least 30 minutes.

Stir sugar and tapioca together in a small bowl. I have always preferred tapioca as the thickener for this fruit blend. I feel it suits a tangy zingy taste and an extra juicy fruit. Mix strawberries and rhubarb together in a large bowl. Sprinkle with lemon juice - no more than 1 teaspoon. Lemon juice is great for 'brightening; fresh fruit. Toss to coat. Pour sugar mixture over the fruit. Toss to coat.

Roll out half of the pastry and fit into 9-inch pie plate. [I roll out my pastry between two pieces of waxed paper that is very lightly floured. This minimizes overworking and prevents it from becoming dry from over-flouring.] Prick the bottom of the pie shell and also the sides. This prevents the bottom shell from puffing up during baking.

Spoon fruit into pie crust and work it well together as to minimize the air pockets. This will allow the top crust to sit on top nicely. Using approximately 1 tablespoon of very soft butter, place small dots of butter all over the top of the filling.

With warm water, wet the edge of the bottom pie shell. This will help the top crust adhere to the bottom crust, making a tighter seal. This particular pie can be very leaky because of the very juicy filling.

Roll out remaining pastry and fit over top of pie. Press the top crust to the bottom on the moistened edge. If fluting the edge, trim it first. If using a fork pattern around the edge, then trim after it has been forked.

Cut vents in top for steam to escape. A large hole in the centre is particularly helpful for this pie since it is a very juicy filling and creates a lot of steam when it is baking.

Bake on baking sheet in 425ºF oven for 15 minutes. Reduce heat to 375ºF. Bake for 35 minutes longer or until golden and filling is bubbly.

Red Pepper and Peach Relish

I have not done preserves for so many years. I fell into the parent trap where that role becomes all consuming. And the idea of canning my own food was just time spent that I didn't have. Lately we have been enjoying the Ontario peach crop with great zeal. Now an empty-nester by just days, that urge to boil mason jars actually came back!

I found a Red Pepper and Peach Relish recipe by our tried and true Canadian Living Test Kitchen as a starting point. I quickly brought myself back up to speed on peeling peaches and also on canning.

My most favourite use for Red Pepper and Peach Relish is to complement cedar-plank salmon and also on any type of appetizer that has a cream cheese spread.

Seven precious jars of flaming red goodness. So delicious. I am glad to be back in the biz.

Comfort in Colour

Chicken Pot Pie is usually pretty beige. Ordinary, reliable, plain, not complicated. Well, beige.

Thanks to stash from my last two Roots and Shoots CSA food baskets I had an artist's palette of carrots and potatoes.

When I decided to make Chicken Pot Pie, I knew I was going to have comfort in colour.

Cozy, Comfy Pesto - A Kitchen Maturing

There is no picture of the pesto penne dinner tonight because it was that good. Gone before the idea of a camera entered our heads.

I am at stage in my life where I want less, not more. Less clutter, less issues, less to-do's, less noise, less stuff. I have a few boxes of keepsakes and trinkets from my past down in the basement. The volume is not embarrassing. I have boxes of half started projects, put on hold for more important uses of my time. Again, the volume is not embarrassing. I have a box of clippings of recipes and food stories that someday I might try. Still, the volume is not embarrassing. And tucked in that box of recipe clippings is part of my historical collection of recipes actually written out on 4" x 6" recipe cards.

Some 15+ years ago I decided to launch into the digital age and I keyed most of the favourite recipes collected to-date into a product called Foodware, a software product by Telemedia Publishing of Toronto's Canadian Living magazine. It soon saw obsolescence and when MasterCook became a more compelling recipe management tool, I switched. It involved a data conversion of about 100 recipes which I knitted my way through thanks to an IT bent from my university and work days.

I am now at a point that the 409 recipes I do have in MasterCook are the keepers. Every once in a while I cull the database. I realize a potentially loved recipe just isn't holding it's own compared to newer ones that have captured my palate. I also now know that I won't keep a recipe just because I tried it. A habit from the past. It really does need to be one that I can say I want to make again.

That lingering box of magazine clippings and recipe cards were ones I had never keyed in. Just not the top priority favourites I guess. Now the time has come where I need to ask myself, will I ever try this recipe any time over this second half of my life. And if it is one I have made, will I ever make it again. Really, will I? If it is a vague answer, out it goes. I want less clutter more than I want to risk losing the recipe that got away.

I am sure you are wondering, what does any of this have to do with cozy, comfy pesto. You might have an inkling as to 'a kitchen maturing', but the pesto? Hang in there, it is coming.

In the stash of recipes cards is a collection that potentially represents the greatest of pesto recipes. I am sure I never made a one of them but they are all written out so neatly. And probably because I never made a one of them, they were never keyed into Foodware, let alone MasterCook.

There were seven pesto recipes. Seven! Now that is getting a little possessive about wanting perfection.

• Summer Pesto - Canadian Living August 1993 (pg 13 no less - was that important?)
• Pesto - Select Homes & Food March 1990 (pg 51 - still not important)
• Basil Pesto - Select Homes & Food May/June 1991 (pg 50 - psychologists unite)
• Pesto (Basil Sauce) - Canadian Living Cookbook (page 148)
• Pesto dressing - Canadian Living Magazine 1984 (CL8-845)
• Pesto Sauce - The Harrowsmith Pasta Cookbook (page 97)
• Basil Parsley Pesto - Canadian Living Magazine 1985 (CLS -855)

I am not really sure why we never made pesto ourselves over the years. I guess it just seemed to be a treat we had always left for eating out. With my Roots and Shoots Farm CSA food, I have had a good size bunch of basil twice now. And for whatever reason I decided pesto would be the best choice for using it up. So although the anthropological dig has recently uncovered these well archived and cataloged recipes, I just couldn't be bothered with them.

Everybody knows, don't they, that basil pesto consists of basil, toasted pine nuts, extra virgin olive oil, garlic, Parmesan cheese, salt and pepper. So out came the food processor and in went the ingredients, and by instinct, I knew just how much of each. An instinct that comes with a maturity in the kitchen, a cozy relationship with food and it's science. A sense of what order to put things together and then how to tinker. Checking for taste and texture and looks and viscosity. It isn't something that has been memorized. It is about being one with the food. Definitely an 'ah ha' moment.

Our pesto met with the penne and dinner arrived. Filling the hunger and giving the satisfaction that only comes from homemade.

For those of you wanting more than just hand waving about how to make basil pesto, I think it went something like this:

BASIL PESTO

2 cups fresh basil, packed
4 cloves garlic minced (start with 2 and then taste and add a bit at a time - size matters!)
3/4 cup extra virgin olive oil (you may add more once you see the consistency)
1/2 cup toasted pine nuts
3/4 cup freshly grated Parmesan cheese
1/4 teaspoon salt (again your preference if you want to add more)
1/8 teaspoon freshly ground black pepper

Pulse gently in food processor. I prefer it to not be too liquid smooth. I like it with a bit of texture.

Bastille Day Breakfast - Savoury Crêpes

Have you ever had savoury crêpes for breakfast? We have a house guest for a few days and when she came downstairs this morning, she responded to our 'So what would you like for breakfast?', with 'something kind of proteiny and not sugarish'. I offered up savoury crêpes and we agreed we had a deal. I was secretly very thrilled since I had some things I wanted to 'move along'. And as long as the ingredients are still fresh, the dish is prepared with love and presented nicely, we all come out smelling like roses!

My 'move it along' list included: goat cheese, red pepper, red onion, cilantro, avocado. I sautéed the red pepper and red onion together.

TIP ABOUT BACON: We decided to have bacon on the side since I had some on hand in anticipation of company. I love to cook up my bacon right away and store it in the freezer. That way the thought of mess doesn't interfere with the pleasure of making a dish that calls for bacon. Especially if the required bacon is just a small amount. And I usually under cook it a bit so that it presents well after reheating. We did have leftover bacon this morning and it is now freezer bound.

I was given this recipe by a crêpe aficionado, who experiences these thin pancakes as a staple in her home on many weekend mornings. Although it is unconventional in its pre-pan preparation, the idea of using the Vita-Mix to pull it all together means that it is all so effortless and maybe even less messy. For those that are crêpe construction die-hards doing it the 'right way', the proper technique is that the eggs are whisked into the flour first to ensure no lumps, and then the milk is whisked in to the appropriate consistency that any authentic French crêpe maker seems to know by look and feel. I continue to stick to my short cut approach.



I have a 10" Starfrit crêpe pan acquired from Costco many years ago for dirt. I have seen them lately at the Great Canadian Superstore in their kitchen section for $19.99. In fact, my husband doesn't know it, but I have one stashed away for gifting that could easily get gifted to me if I feel so inclined to need two on the go at once. Getting the pan to the right temperature is key to a successful crêpe and that just takes experience to get the feel for your pan.

I have a handy 1/4 cup ladle that works well for moving the crêpe batter to the pan very quickly.

Once all the crêpes were cooked, we began assembly. It works well to lay down a 1 1/2" track of the goat cheese across the middle of the crêpe first. I then layered on the thin avocado slices, the onions and red pepper and finally a good shingling of cilantro leaves. Roots and Shoots Farm's cilantro, I might add! How many crêpes you choose to have depends totally on your morning appetite.

Along with a tall latte, it was a pretty good way to start Bastille Day. Did you celebrate the day? What would you have for breakfast if you wanted 'something kind of proteiny and not sugarish'?

THE VERSATILE CRÊPE
Source: The Complete Canadian Living Cookbook

Thin French pancakes, the well-known crêpes, are custom-made to fill with savouries or sweets. Keep a batch handy in the freezer so you can spread them thinly with raspberry jam, fold them over a scoop of ice cream, drizzle them with chocolate sauce - and call them dessert.

1 cup all-purpose flour
1/4 teaspoon salt
3 eggs
1 1/4 cups milk
3 tablespoons butter, melted

In bowl, whisk flour with salt. In small bowl, whisk together eggs, milk and 2 tablespoon of the melted butter; whisk into flour mixture until smooth. Cover and refrigerate for 1 hour. Strain into another bowl.

Heat crêpe pan over medium heat. Brush lightly with some of the remaining butter. Pour 1/4 cup batter into centre of pan, swirling pan to coat; cook for about 1 minute or until bottom is golden. Turn and cook for 30 seconds. Transfer to plate. Repeat with remaining batter and butter.

Make-ahead: Stack crêpes between waxed paper, wrap and refrigerate for up to 3 days or freeze in airtight container for up to 1 month. Makes 8 crêpes.

Classic Roast Chicken - Exam Food For The Brain

Last night I was called upon reasonably last minute to come up with exam food for the brain for a study buddy group going deep into World Issues for the last time. How do you feed a group of people that may have tastes that range from cautious to 'out there'? I went for the safety of 'comfort' food and the classics.

A quick trip to the store found me whole chickens on sale. So I started with that and secured what I needed for a basic multi-veg green salad and then potatoes for mashing.

In the salad I included Lebanese cucumber, tomatoes, red onion, avocado, and red pepper, along with mixed greens. My dressing is a combo of extra virgin olive oil, freshly squeezed lemon, balsamic vinegar, a pinch of sugar, salt and pepper.

For my mashed potatoes, I tend to go for the red potatoes because I find them so creamy. I use a masher or ricer as not to over work the potatoes. A little bit of butter and milk makes them light and fluffy. Light in the fluffy sense, not calories.

With all of that, how can you not do gravy. I start with a roux of chicken fat from the roast and flour. I make sure I cook that mix for a good minute to take away the raw flour flavour. If I am lucky I will have chicken stock in the freezer I can use; otherwise, I go with the flavourful potato water from boiling the potatoes.

By now you probably know that we finished this meal with strawberry rhubarb pie. I am hoping for big results come exam day on Tuesday.

CLASSIC ROAST CHICKEN
Author: Daphna Rabinovitch
Source: Canadian Living Cooks Step by Step
Servings: 6

1 roasting chicken, about 5 lbs.
1/2 onion
4 cloves garlic
1/2 lemon
1 tablespoon olive oil, or butter
3/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon pepper

Remove giblets and neck, if present, from chicken. Rinse chicken inside and out; pat dry.

Place onion and garlic in chicken cavity. Squeeze juice from lemon and set aside to use in gravy; add lemon skin to cavity.

Tuck wings under back of chicken; tie legs together with kitchen string. Brush all over with oil; sprinkle with thyme, rosemary, salt and pepper. Try to use fresh herbs if you can! Place, breast side up, on rack in roasting pan. Roast, uncovered, in 325ºF oven for 1 1/2 hours.

Baste chicken with pan juices. Roast, basting occasionally, for about 1 1/2 hours longer or until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185ºF. Transfer chicken to platter and tent with foil; let stand for 10 minutes before carving.

It's always preferable to cook a chicken on a rack in a shallow roasting pan so that the heat can circulate evenly around the bird. Roasting at 325ºF keeps both the white and dark meat moist and tender. The duel tests of juices running clear when the thigh is pierced and an internal temperature of 185ºF are both necessary to guarantee that the chicken is cooked through.

Strawberry Rhubarb Pie -'Tis the Season

Being huge lover of rhubarb, I just couldn't go through this season without some sort of a fix. When I picked up the rhubarb I was fully intending on doing my 'oh-you-can-count-on-it' Strawberry Rhubarb Crisp. But for some reason the idea of doing pie took over once the fruit was in the kitchen. In some ways the presentation seems more fancy and I think that may have been what I thought I needed for company's dessert last night.

My pie crust is tried and true but I had never done this particular filling before. Tapioca did pull it together and the tartness that I so love came through in every bite. Pie is big calories so it is something that I reserve for full treat status. I have included the nutritional analysis calculated by Mastercook V9.0 below for those wanting to make a fully informed treat choice.

I have to say that anything rhubarb for me pretty much makes it a favourite summertime dessert. When you think favourite, what do you head to the kitchen to make?

FLOUR PASTE PIE DOUGH
Modified from recipe in Joy of Cooking

2 cups all-purpose flour
1 tsp salt
1/4 cups water
3/4 cups Tenderflake lard

Sift flour and salt together in a bowl. Remove 1/3 cup of this mixture and place it in a small bowl or cup. Stir water into it to form a smooth paste.

Cut lard into the flour mixture in the first bowl with a pastry blender until the grain is the size of small peas.

Stir the flour paste into the dough. Work it with your hand until well incorporated and the dough forms a ball. To bake, see individual recipes. Makes a 9-inch double crust.

***

STRAWBERRY RHUBARB PIE
Modified from recipe in Canadian Living's Desserts by Elizabeth Baird

For extra-juicy fruit like this, quick-cooking tapioca makes the ideal thickener.

pie dough for a 9-inch double crust
3/4 cup granulated sugar
3 tablespoons tapioca
3 cups strawberries, hulled and sliced
3 cups rhubarb, sliced
1 teaspoon lemon juice
1 tablespoon butter

Roll out half of the pastry; fit into 9-inch (23 cm) pie plate. [I roll out my pastry between two pieces of waxed paper that is very lightly floured.]

In bowl, stir sugar with tapioca; add strawberries, rhubarb and lemon juice, tossing to coat. Spoon into pie crust; dot with butter.



Roll out remaining pastry and fit over top of pie; trim and flute edge. Cut vents in top for steam to escape. Bake on baking sheet in 425ºF oven for 15 minutes. Reduce heat to 375ºF; bake for 35 to 45 minutes longer or until golden and filling is bubbly.



Nutritional Analysis calculated from Mastercook V9.0

Per Serving (excluding unknown items): 411 Calories; 21g Fat (46.2% calories from fat); 4g Protein; 52g Carbohydrate; 3g Dietary Fiber; 22mg Cholesterol; 285mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Fruit; 4 Fat; 1 1/2 Other Carbohydrates.

Frozen Lemon Meringue Torte - Pucker Up!

Although the plan was to go out for birthday dinner last night, the post steak experience would be a larger gathering at home with dessert (homemade of course), candles, presents and friends. Doing a birthday dessert for an 18 year old of the male persuasion can have its complications. Gone are the days of theme cakes shaped like cars and castles. Whatever I created couldn't be so attractive that it looked like it was a show piece from The Cake Boss. Being 18 does demand some level of sophistication though and one must be careful to not make it with so much detail that it looks downright girly.

An unaccounted for memory flashback had me giving consideration to a frozen torte that I first made almost 20 years ago. I love Bonnie Stern. As I cruised through my bookshelf dedicated to Bonnie Stern and Canadian Living cookbooks, I did manage to come across the 'Holy Grail'. There tucked away on sugar splattered pages was the recipe I was looking for. Frozen Lemon Meringue Torte. Now Bonnie had it frilled up with candied violets, perhaps a sprinkle of lavender and some green leaves. I knew that this would be optional and the rougher I was with the precision of the construction, the better.

This cake is not a cake but a torte. Torte says European flair. Sophistication point number one. Chocolate is classic but lemon says 'individual'. Sophistication point number two. Loose layering of meringue and semi-freddo mixture, topped with crumbled meringue says 'shabby-chic' to a female but 'deconstruction' to a male. Sophistication point number three.

The punch of lemon was perfect. Although, technically a fairly rich dessert, the lemon pow really cuts through that. The bites of meringue were like soft crunches of candy. Whoever served us tea knew it was to be a better match than coffee.

The birthday started well and ended well and was lemony in-between.


FROZEN LEMON MERINGUE TORTE
Author: Bonnie Stern
Source: Canadian Living's Desserts
Servings: 12

FILLING:
1 1/4 cups granulated sugar
1/3 cup butter
1 tablespoon grated lemon rind
1 cup lemon juice
6 eggs
1 1/2 cups whipping cream
MERINGUES:
1 1/2 cups granulated sugar
2 tablespoons cornstarch
2 teaspoons grated lemon rind
6 egg whites
1 teaspoon vanilla extract

Trace four 8-inch (20 cm) circles on parchment paper; place on baking sheets.

MERINGUES: Combine 3/4 cup of the sugar, cornstarch and rind; set aside.

In bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks
form. Add vanilla; fold in reserved sugar mixture. Spoon meringue onto circles, smoothing tops. Bake in 300ºF (150ºC) oven for 1 hour or until dry and lightly golden. Let cool. (Meringues can be stored in cool, dry place for up to 3 days.)

FILLING: In saucepan over medium-high heat, heat sugar, butter, lemon rind and juice, stirring, until sugar dissolves.

In bowl, beat eggs; whisk in lemon mixture. Return to saucepan and cook, stirring, just until boiling; simmer for 1 minute. Pour into bowl. Place plastic wrap directly on surface; chill in refrigerator to room temperature. (Mixture can be refrigerated for up to 1 day.) Whip cream; fold into lemon mixture.

ASSEMBLY: Crumble least-attractive meringue for garnish; set aside. Fit one meringue into 9-inch (2.5 L) spring-form pan. Pour one-third of the lemon mixture over top. Repeat layers twice. Sprinkle crumbled meringue over top. Freeze for at least 8 hours. (Torte can be removed from pan, wrapped well and frozen for up to 1 week.) Let soften in refrigerator for 45 minutes before serving. Makes 12 servings.

Per Serving (excluding unknown items): 382 Calories; 19g Fat (42.8% calories from fat); 6g Protein; 50g Carbohydrate; trace Dietary Fiber; 161mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 3 Other Carbohydrates.

Danish Æbleskiver

One of my kitchen family heirlooms that I really treasure is called an æbleskiver pan. (Pronounced AY-ble-ski-wyr). My pan is made of heavy cast iron, weighing in at 1.2 kg. It has become well-seasoned over its 60 plus years (and two generations) of use.



Æbleskiver (or eblsekiver as it is spelled in North America) are traditional Danish pancakes in the shape of a 2" round ball.

Williams-Sonoma has made æbleskiver wildly popular of late by offering a modern day version of the distinctive pan through their store and website, starting just a few years ago. They sell the well-known Minnesota-based Nordic Ware brand which is made of cast aluminum with a non-stick coating. And sell they do!!



Williams-Sonoma also cleverly make available 2 mixes, a cookbook and specialized sticks for turning the batter at half time.

Other larger sellers such as Amazon and Walmart are now pushing this single purpose pan as well. If I were to buy one today, I would be inclined to purchase Lodge's aebleskiver pan because it too is made of cast-iron.



Æbleskiver is most often served at Christmas time in Denmark and is not considered a breakfast dish. This idea has been popularized in North America. Typically æbleskiver is served with jam or they are lightly dusted with powdered sugar before serving. Or both! This time I used pure Canadian maple syrup to dress up the little balls.

In the past I have also put little treasures, like a dollop of jam into the cooking batter just before I turn them in the pan. Also, fillings could be savoury - pesto, bacon, chopped onion, cheese... It isn't surprising that they are most often served at breakfast now but they do make a nice dessert.

Today the Danish Club of Ottawa met at St. John’s Lutheran Church Hall in New Edinburgh to celebrate 35 years of going strong here in the nation's capital. It seemed fitting to use this family heirloom today to do our part in recognizing this community that is still very rich in tradition.

I never did document the family recipe that was used in our home as I was growing up, so when I came across a recipe in a 1986 Canadian Living magazine, I tucked it away in my collection, hoping to continue the use of this then very obscure pan. It is very similar to the recipe that my mother used.

DANISH ÆBLESKIVER
Source: Canadian Living Wintertime Cooking 1986
Servings: 6

What do you get when you cross a dumpling with a doughnut and a fritter? A little Danish pancake called an æbleskiver which gets its name from the special pan its cooked in. To eat æbleskiver pull them apart, put a little jam in the middle and roll the outside in sugar. If you prefer, fresh fruit can be cooked in the middle of each one. Fingers are the only tools you'll need to enjoy these delicious morsels.

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups buttermilk
3 eggs
3 tablespoons butter, melted
1 teaspoon vanilla
butter

In food processor or blender, process flour, baking powder, soda, salt, buttermilk, eggs, melted butter and vanilla for about 5 seconds or just until blended, scraping down side of bowl once. Do not over-process. Heat well-seasoned æbleskiver pan over medium-high heat and grease wells thoroughly with butter or oil. Starting with middle well, fill each three-quarters full of batter. Cook in batches, reducing heat as necessary, until tops are bubbly.



Using small knitting needle or skewer, quickly turn each dumpling over, trying not to pierce too deeply.



Cook until well browned and tester inserted in centre comes out clean.



Serve immediately. Makes about 36 æbleskiver.

Per Serving (excluding unknown items): 232 Calories; 9g Fat (36.1% calories from fat); 9g Protein; 28g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 634mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

OHPAH! Dining In Greek Style

Santorini is a member of the Cyclades group of islands located in the southern Aegean Sea, about 200 km southeast from Greece's mainland. It, along with islands Naxos and Paros, holds very fond memories for us from our month long trip to Greece back in the late 80's.

And so when BBQ season hits, it is inevitable that a request will go out for the full Greek experience. That request was 'delivered' yesterday when I realized that the 'soon to expire' plain yogurt was best transformed into 'we can't stop dipping' Tzatziki. And so last evening's grocery run incorporated the ingredients we needed to go Aegean. [Yikes, I forgot to get olives, though.]



Shortly after our return from Greece I decided to try my hand at Tzatziki. I found a great recipe in The St. Lawrence Market Cookbook by Anita Stewart. The authors Pat, Effie, and Alex Stroutzas were from Alex's Cheese at the St. Lawrence Market, Toronto. Google tells me that Alex Stroutzas is still in the market and the place is now called 'The Adventures in Cheese'.









TZATZIKI

2 cups Plain Yogurt
1/2 Cucumber, peeled, finely grated and drained
2 Garlic Cloves, minced
1 tablespoon Olive Oil
1 tsp Salt

Line a colander or a sieve with cheesecloth and set it over a bowl. Pour in the yogurt and allow it to drip for 2 hours or overnight.

After the yogurt has drained, combine it in a small bowl with cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving.

While the meat is barbequing, drizzle the olive oil over the surface and without stirring, sprinkle on the salt. It needs no mixing - your guests will do that when they dollop it into their souvlaki.

The recipe makes about 1 cup.

***

I have no idea where I found the recipe for the Pork Souvlaki Kabobs. But it too has been with us since shortly after our trip. I prefer to use fresh herbs over the dried.







PORK SOUVLAKI KABOBS

1 1/2 lbs pork loins, lean, boneless, Shoulder Butt Loin
1/4 cup Olive Oil
4 Garlic Cloves, Minced
2 tbsp Lemon Juice
2 tsp Dried Oregano
1/4 tsp Mint Leaves, Dried
1/2 tsp Freshly Ground Black Pepper
1/2 tsp Hot Pepper Flakes

In a glass bowl, combine olive oil, garlic, lemon juice, oregano, mint, pepper and hot pepper flakes. Mix well. Add pork cubes and toss to coat. Cover and marinate at room temperature 1 to 2 hours or overnight in refrigerator, turning occasionally.

Thread pork onto 6 or 7 skewers. Place skewers on greased grill over medium hot coals; grill 6 minutes each side, turning once. Serves 4.

***
And what is Greek dining without the traditional Greek Salad. There are so many good recipes out there to give you inspiration. But don't forget the olives!






The Lemon Roast Potatoes recipe was an unusual find. I was flipping through the newly published Canadian Living Country Living cookbook in 1995, fully expecting every rural recipe known to farming to be bound together. When I read the ingredients for these potatoes, I realized that I could relive my Greek culinary experience one more time.







LEMON ROAST POTATOES

Lemon juice and oregano make these melt-in-your-mouth potatoes the perfect accompaniment to roast lamb or chicken.

4 lbs Potatoes (8 - 10) peeled
1 cups Water
1/2 cups Lemon Juice
1/3 cups Olive Oil
3 garlic clove, minced
2 tsp Salt
2 tsp Dried Oregano
1 tsp Pepper

Cut potatoes lengthwise into thick wedges; place in 13 x 9 inch (3 litre) baking dish. Whisk together water, lemon juice, oil, garlic, salt, oregano and pepper; pour over potatoes, turning to coat evenly.

Bake in 325ºF (160ºC) oven, gently turning occasionally to keep potatoes well moistened, forabout 2 hours or until potatoes are very tender and most of the liquid has evaporated. 8 generous portions.

***

As the souvlaki is coming close to completing its grilling, we like to heat up some Greek pita bread to complete the meal. A light brush of olive oil gives flavour and keeps it moist. A quick turn on each side and that is enough to wake it up.



It was so nice to return to the islands tonight.