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.

Rhubarb and Strawberry Compote

A favourite spring breakfast for us is a wee bowl of plain yogurt, rhubarb and strawberry compote, and a topping of gourmet granola.

Our regular yogurt is Western Plain Yogurt 2%.

Our granola is either from Bridgehead Coffeehouse or Siren Bakery.

Our rhubarb and strawberry compote is homemade, thanks to the bounty shared by dear friends, Helen and Merrill. Because we have kept the ingredient list simple, the rhubarb stands out with all the pow that emanates from this full-flavoured stalk.

I can't get enough of it.


RHUBARB AND STRAWBERRY COMPOTE
Modified from a recipe by Canadian Living

1 cup sugar
1/4 cup water
6 cups rhubarb, chopped
1 strip orange rind
1 cup strawberries, diced
1/8 teaspoon cinnamon, optional

Heat sugar and water together in the top pot of the double boiler but directly on heat. Once it starts to boil, add the 6 cups of chopped rhubarb and stir. Then place over a double boiler pot that has water already heated. Add the orange rind and the cinnamon. Maintain a steady gentle boil with the water until the rhubarb softens. This takes about 20 minutes.

Once the rhubarb is soft and juicy, transfer the contents to a heavy saucepan. Bring to a boil and then simmer until the compote has the desired thickness. I prefer it to be pudding-like and I do not want to use a thickening agent, like flour or cornstarch. Boiling out a lot of the liquid, plus the sugar will help to thicken it. I usually simmer it for at least another 20 minutes.

Once it is to the consistency you prefer, take it off the heat, discard orange rind and add the diced strawberries. Because they are small enough, they will just cook through from the heat of the rhubarb. I like to add this bit of strawberries because it brings a beautiful red colour to the compote. Let it cool before storing it in a sealed container in the fridge.

We love this compote on plain yogurt with a sprinkle of gourmet granola. Very refreshing!

The Four-Biter World Famous Butter Tarts

One Sunday last fall I went into the kitchen with the sole purpose of perfecting Canada's icon of pastry - the butter tart. I studied a number of acclaimed recipes and established what I thought was the winning ingredients and their appropriate proportions.

Recently, I received an unexpected correspondence from out of the country. A Canadian ex-pat had tried the recipe and brought the tarts into work to indoctrinate this foreign colleagues in the ways of Canadiana. He said they were instantly won over. Hence, my now 'world famous' status.

Why do I tell you this story? Today my oldest brother ('family obituary librarian') told me that Oliver Rohrer died on May 13th. He was 90. What Oliver knew about butter tarts I am not too sure. But his brother's wife, Doris, sure did.

As a very young girl, I often went to visit Doris at the farm next door, knowing she was an avid and active baker. She was also very giving of her wares to young, adoring fans. I never disappointed her and always accepted her offerings. The most frequent treat seemed to be butter tarts. I had never had them before and I thought they were pure heaven.

She really was the impetus of my life long search for butter tart perfection. I might think I now own the recipe to most 'world famous', but in my heart I know neighbour Doris reigns supreme.

***

THE FOUR-BITER WORLD FAMOUS BUTTER TARTS
pastry adapted from The Joy of Cooking, filling inspired by many
Yields 12 muffin sized tarts

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

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.

Roll out 1/2 the pastry dough between two sheets of wax paper that have been very lightly floured.

Cut circles using a yogurt container. This is a little over 4" wide but works well for a standard 2 3/4" muffin tin. You should be able to get 4 circles from this first dough.

Once in the pan, prick the bottom and sides of the shell with a fork. Repeat with the other 1/2 of the dough. Collect up the scraps of dough from the first two rolls and there should be enough for 4 more shells. 12 in total.

Filling:
1/3 cup butter, room temperature
1/2 cup packed brown sugar
1/4 teaspoon salt
1/2 cup pure maple syrup
1 teaspoon vanilla
2 tablespoons cream
1 large egg, room temperature
96 raisins
6 tablespoons of chopped walnuts

Do not combine the filling until all the pie shells are in the tart pans and prepared. Add 8 raisins and 1/2 tablespoon of chopped walnuts to each shell.

Combine butter, sugar and salt together. Add maple syrup, vanilla and cream. Beat. Add the egg and beat well.

Move quickly to divide the filling evenly among the 12 tarts. Approximately 2 big spoonfuls in each tart, filling 3/4 of the way.

Put in a 450ºF preheated oven on center rack for 9 minutes. Then reduce the oven to 350ºF and continue to bake for just 4 more minutes. Watch them very closely as not to over bake. Let them cool in the pan for 10 minutes to set before removing them from the pan. Let them cool completely on a cooling rack.

Some tarts may be deemed 'structurally unstable' if the crust for that tart is just too flaky. They must be eaten right away! With a small fork or spoon, of course. You will marvel at the number of 'civil engineers' that come crawling out of the woodwork to make this declaration!

The tarts freeze well. If they last that long.

***

Neighbour Doris made mini butter tarts. I make a four-biter.

Going....



Going...



Going...



Going...



Gone!



CHEF'S TIP: When I bake mini tarts, I put 5 raisins per tart (usually no nuts) and I bake them on pure convection at 425ºF for 10 minutes.

Can Canned Salmon Be a $12 Sandwich? The Mister Says 'Yes!'

One of the challenges of working out of your home is that the 'cafeteria' can sometimes be lacking. Lacking in ingredients. Lacking in imagination. Lacking in staff.

The dream come true is to pull yourself away from the desk, stroll to the kitchen and find that your bistro lunch awaits. Well that didn't happen for me today but it was the pleasure the mister experienced. I decided to scrounge for the ingredients. I channeled my imagination. I volunteered to be that staff.

And voilà! Two open-faced sandwiches of toasted Art-is-in Boulangerie Dynamite Cheddar, Chive and Jalapeño baguette. Blanketed in thin slices of perfectly ripened avocado. Slathered with a salad of canned salmon loaded with real mayonnaise, ramps and gerkins. Then topped with a homemade preserve of red pepper and peach relish.

For this, I charged him $12 + tax!



The $12 Canned Salmon Sandwich

1 three-inch piece of Art-is-in Boulangerie Dynamite Cheddar, Chive and Jalapeño baguette, thawed, cut in half and toasted
1 can of salmon, deboned and drained
2 tablespoons mayonnaise
1 ramp leaf and bulb, very finely chopped
2 gerkins, very finely chopped
salt and pepper
1 ripe avocado, sliced
Red Pepper and Peach Relish

Cover the two toasted halves of bread with avocado slices.

Combine the salmon, mayonnaise, ramps, and gerkins. Adjust the ingredients to your taste. Lightly salt and pepper. There is enough salad to generously cover 4 open-faced sandwiches.

Top each open-faced sandwich with a teaspoon of red pepper and peach relish.

Arrange artfully on a contemporary bistro-styled plate. Provide a linen napkin. Serve with love!

Art-is-in Boulangerie's Dynamite Cheddar, Chive & Jalapeño Baguette

The salty cheese flavour and the heat from the chili peppers drew us to Art-is-in Boulangerie's Dynamite Cheddar, Chive & Jalapeño Baguette on first bite.

However, when fresh bakery bread is NOT loaded with preservatives, how do you enjoy that fresh bakery taste with every bite? This is a common problem for a small family.

Luckily for us, when the temptation arises, we have been enjoying our favourite Art-is-in Boulangerie Dynamite baguette at a moment's notice. We have found that the bread freezes very well, and we like having a sandwich portion on the ready to just toast up with butter and jam or to transform into a veggie packed panini.

Let me share with you how we maximize our Art-is-in Boulangerie Dynamite baguette experience right here at home.

The 2 foot loaf is $5.00 + tax. If I am lucky to pick up a stick at the end of the day, I only pay half price.





As soon as I get it home, I divide the stick into 8 pieces, tuck it into a freezer bag, release the air, then slip it into the freezer. Each sandwich portion works out to be approximately 70 cents - 35 cents if you were able to get the loaf at half price! Either way, it's a good price for a quality 3" x 5" slice of Art-is-in.



A piece thaws quickly on the counter. I wait to cut it in half just before using as this keeps it at its freshest.

If I am going to toast it first, I use the 'Bagel' setting on my toaster. This allows for an even toasting on the inside and a gentle warming on the outside. I want to be careful not to burn that cheesy goodness.

Is it worth it to put in the extra effort up front? You bet! It guarantees us a fresh baked experience with every bite! It ends up being a great solution for our small family.

SUMMARY OF TIPS FOR DYNAMITE BAGUETTES:

• Shop at Art-is-in Boulangerie the hour before closing (5 - 6 pm), and buy bread at half price, if you are willing to gamble on selection
  
• Freeze loaf right away. Well, maybe after sampling! (freezes very well and also thaws very quickly).
  
• Before freezing, slice bread into eight 3" sections to have sandwich-size portions on the ready anytime
• Cut sandwich portion in half just before using in order to maximize freshness
  
• Toast using the Bagel setting - this toasts the inside and warms the cheesy outside
• Prepare with love and inhale
• Green tip: Keep emptied freezer bag in the freezer and refill when a new loaf comes home
• Repeat

Do you have a favourite Art-is-in Boulangerie bread?





Art-is-in Boulangerie
250 City Center Avenue, unit 112 (access from Scott St., just west of Preston)
Ottawa, Ontario
613.695.1226
Website: www.artisinbakery.com
Facebook: Art-is-in Bakery
Twitter: ArtisinBakery

Mon: Closed
Tues to Fri: 7 am - 6 pm
Sat: 8 am - 4 pm
Sun: 10 am - 3 pm

Happy Mother’s Day – Or Not So Happy

Mothers Day. All so perfect and joyous and full of jubilation.

And why all this fuss?

Celebrating the miracle of birth and the power of parenting has been a Hallmark holiday for as long as I can remember. A big deal job by anybody’s standards. A time to show thanks and recognition. It is a day showered with gestures of pampering - starting perhaps with breakfast in bed, some reprieve from chores, and for the most lucky, flowers and gifts of sorts. In fact, some think of today as the most celebrated eating out day of the year.

The colours are spring-like in their hues of red, pink, yellow, orange and green. The colours of happy.

But for some women, today is a harsh reminder of a Not So Happy Mother’s Day.

They are women who longed for life in their womb and know they will remain barren.

They are women grieving the loss of a child, buried far too early into their short life.

They are women celebrating their own children but so missing their own mothers, who have since left this world.

They are women wondering who it was that gave them life, never to be connected with their birth mom.

They are women hoping that adoption really was the best choice, trying to visualize that happy, loving new home.

They are women wondering what went wrong and why they would be deserving of any praise, for surely they are to blame.

They are women who will not be hearing from their child today as they have chosen a lonelier life, estranged from the family.

Enjoy your very happy Mother’s Day, but know for some around you, they are marking the passage of time with a heavy, aching heart. For those women, I celebrate my special day with humility, respect and hopefully, empathetic understanding.

Bistro St-Jacques - And I'm Back

As I was transfixed on the warm memories of the past four hours, the drive back from Hull to Westboro tonight was reasonably uneventful. Stopped at an intersection, I eventually received a love-tap honk from the car behind. I was just sitting there waiting for the light to change, so what was all the fuss? Thankfully their noisy nudge woke me from my dreamy state, reminding me that I was actually at a 4-way stop! The inattention was a bit worrisome, I suppose. But I was being held hostage by reminiscence of my night out with the book club gals - the good food, great conversation and the regaling of lively stories of loves, dated wedding plans and party scandals. We have a way of knitting ourselves together in emotional solidarity.

The setting this evening that catalyzed and abetted my mind-fog was none other than Bistro St-Jacques at 51 rue St-Jacques in Hull.

Tonight was my third visit to BSJ in the past 6 months. When I first read about this 'gem' of a place in Ottawa Magazine's Top Ten List for 2010 - Where To Eat Right Now, I knew I had to try it. I was intrigued by Shawna Wagman's 'new secret crush'. How had I not heard of it? Having won me over on the first visit, I like to come back with others when I want a place guaranteed to please an array of palates and also able to suit an occasion of celebration. I happily pick this place knowing that the service here is highly attentive, efficient and most of all, unintrusive. With 9 distracted ladies moving and bobbing tonight, that was no easy feat.

As I re-read Shawna's article, I realized I do agree with her on one major compliment for BSJ. "..its calm, relaxed attitude and generous French classic fare that, in expert hands, will always feel special."

To speak to the power of the group dynamic and the escapism of the place, I felt no temptation to check in with the outside world. It wasn't until we hit the streets to go home that I was reminded of potentially historic events unfolding with our 41st federal election. Perhaps when Shawna says "it’s like being in France without the cost of the flight", I should give credence to her claim.

It is just that kind of place.

[My sins of the evening.]


Amuse bouche. [As well, the warm bread was flowing.]


Market inspired soup - Cauliflower and fennel veloute. [Appetizer special for the evening.]


Warm salad with goat cheese and duck confit. [Appetizer special for the evening.]


Scallops, rock crab and corn salsa, garlic confit, sweet pea and cilantro mousse. [From appetizer menu.]


2009 Alsace, Domaine Marcel Deiss, France [Shared!!]


Amaretto and chocolate marble cheescake with roasted nut crust.



[I stole a taste of my neighbour's dessert.] Star anise crème brûlée with pear, currant coulis, and fresh fruits.



Bistro St-Jacques
51, rue St-Jacques
Gatineau, Quebec
819.420.0189

Lunch
Mon to Fri: 11:30 am - 2:30 pm

Dinner
Mon to Sat: 5 pm - 10 pm

LCBO Food & Drink Magazine - Early Summer Issue 2011

The Early Summer issue of the LCBO's Food & Drink Magazine was released in stores today!!

For those that may have caught a glimpse of the cover on their website recently, I can only assume that you have your own hardcopy in your hot little hands as we speak.

Being a bit of a fact hound, I happen to know that I am exactly 1.7 kms from 3 different outlets. It does seem a bit 'DanBrownesque' that I am in this equidistant triangle. My house is some sort of liquor mecca perhaps? For those that know me, you would agree that it is a bit overzealous coverage for my party needs. But there are times when such closeness serves me well. And today was one of those days. My favourite outlet at Kirkwood and Richmond had empty magazine racks when I dropped in at 9:30 this morning. (The Easter holidays had slowed things up. Perhaps by Noon they said.) This could have been very unsettling, but in my case, I just carried on down the road to option two. And voilà!

The Early Summer issue is my second favourite next to the Holiday edition. It tends to scream new season in a way you can actually trust and believe. The winter fatigue is loosening its hold and we are pushing forth from our stale cocoons much like the buds and blooms around us.

This issue is more than pretty. It is packed with tempting recipes perfect for family time and party time. As I was racing through the pages I was struck by how dead easy so many recipes appear to be. Perfect timing with Mother's Day just weeks away.

I may just refer to this as 'The Lucy Edition' with so many of Ms. Waverman's creations tucked between the pages.

The highlights for me:

• Lemon Roulade with Whipped Cream Limoncello & Lemon Thyme (From What's Fresh for Dinner by Lucy Waverman)
• Fettuccine with Pancetta, Pine Nuts & Arugula Sauce (From Dressing Up with Greens by Marilyn Bentz-Crowley)
• Honeyed Grapefruit Gelée with Orange Blossom Water Syrup & Fresh Fruit (From Blossom Season by Christopher St. Onge)
• Shrimp with Caramel Sauce (From Australia's Regional Cuisine by Lucy Waverman)
• Japanese Chicken Curry (From Global Chicken by Lucy Waverman)
• Creamy Barley Risotto with Asparagus & Porcini (From Meatless Marvels by Michael Fagan)
• Ale Braised Short Ribs (From Opening Weekend by Julia Rogers and Tonia Wilson)
  

I had a good chuckle at The Family Weekend Playlist. Rick Shurman and Earl Torno included some oldie goldies like When You're In Love With a Beautiful Woman by Dr. Hook and Let Your Love Flow by The Bellamy Brothers. Family Weekend Playlist? More like Making Family Weekend Playlist! They did include some dock rockers like Sunny Days by Lighthouse, Down On the Corner by Creedence Clearwater Revival and Here Comes the Sun by the Beatles. A great list nonetheless and worth a look. You can purchase it online.

Plan ahead: The Summer issue hits the stores 9 weeks from today on Wednesday, June 29th.

Now time to curl up for a more leisurely browse as I nurse my second Flat White.

Burger Tuesdays Are The Cat's Meow

Hidden in my Twitter 'ticker tape' feed was the weekly tweet I was waiting for!

BlackCatOttawa Tonight's Burger Special: beef burg w/ roasted garlic mayo, melted brie, caramelized onions, roasted jalepenos and bacon. #burgertuesdays

Their Burger Tuesday challenge started early March, pitting Chef Patricia Larkin's weekly creation against the house regular, Richard’s 8oz Angus Burger - Smoked Bacon, Sharp Cheddar, Secret Sauce, Pomme Frites, Pickles & Truffle Mayo.

I was sold! It was time to get off the sidelines and check out this burger competition. I knew the teenager would be game for some action. We went all Switzerland on them though and ordered one of each.

They took their time preparing the meal to make sure every detail was calculated. It was worth the wait. In some ways, our toppings were quite similar, so no surprise that we were both very pleased. They offered medium doneness and it turned out to be the right call for my tastes. Still lots of juicy flavour between that bun.

And let me tell you about that bun. It is not something I would typically be fixated on but hamburger buns can be tricky. You make them too soft and they go to mush before you can get very far into the assault. You engineer it to stand up to the burger's moisture and it may be too chewy. This was a great bun. It held its own and still maintained pillowy, fresh softness. The buns are made especially for the Black Cat Bistro. No source revealed. I loved the bun!

The dish comes with a substantial serving of their frites cooked in peanut oil, elegantly placed in a white ceramic frites holder.



I even loved the blessed pickle.



Whether you are taking the Tuesday burger or the Richard burger, both meals are priced at $20. Some might think that is a bit dear for burger night out, if they have ever ventured to another great burger place nearby called the Hintonburger.

Both are great places and both have their niche. This is a bigger burger at 8 ounces! Plus truffle mayo for the frites. Truffle mayo! A pickle. A fantastically crunchy pickle. GREAT bun. Amped up toppings. Fresh, made in-house country wheat bread with maple butter to hold you over while your order goes to the kitchen. Guaranteed to be sitting. Table service. Regular top ups of fresh ice water. Warmth. Linen napkins. Stainless steel cutlery. Ambiance.

We were pleasantly surprised at how much we enjoyed our 'fast food' experience at BCB. No more sitting on the fence. From our vantage point, Burger Tuesdays are the cat's meow.

Black Cat Bistro
428 Preston Street (at the corner of Norman St.)
Ottawa, Ontario
613.569.9998
website: www.blackcatbistro.ca
Twitter: BlackCatOttawa

Mon to Sat: 5 - 10 pm

Life of Pie's Butter Tart

Seventy-five cents. That's it. Seventy-five cents gets you a butter tart from Life of Pie, 1095 Bank Street in Old Ottawa South.

I take great pride in my own homemade butter tarts, finally perfected after many years of tinkering. As seems to be the Canadian pass time, I still continue my search for the perfect tart beyond my kitchen. No surprise that I might pick one up on my recent stroll through Old Ottawa South.

For me I like a softer flake to my crust but I was glad that their shell was not too thick. The filling was not packed with raisins or nuts; just pure runny goo. A well pitched sweetness, in fact. But I am not a fan of the sugar crystallizing in the bottom of the tart. A problem I once had with my tarts too. More syrup and less sugar helps. Plus cream. They will work to maintain the suspension of all those ingredients of goodness.

For seventy-five cents, I would do it again.




Life of Pie
1095 Bank Street (Old Ottawa South)
Ottawa, Ontario
613.693.1853

Mon to Fri: 8 am - 6 pm
Sat: 8:30 am - 5 pm
Sun: 10 am - 4 pm

Exclusive 'Fennel' Le Creuset at Grace In The Kitchen

Have you always craved a piece of Le Creuset cookware? Are you into the colour 'fennel'? Then make your way to Grace In the Kitchen in Old Ottawa South at 1165 Bank Street. The colour fennel is exclusive in Ottawa to Grace In The Kitchen.

Le Creuset has been around for over 85 years! The enamelled cast iron cookware is recognized around the world as the best. The French Oven is likely the most sought after first piece to own as it is so versatile. Many a stew, chili and coq au vin have been made to perfection in Le Creuset.

Maybe fennel will be all the temptation you need to buy your first piece.

Grace In The Kitchen
1165 Bank Street (Old Ottawa South)
Ottawa, Ontario
613.521.4818

Mon to Sat: 10 am - 6 pm
Sun: 11 am - 5 pm

Farfalle Pasta with a Spicy Rosé Sauce, Pine Nuts, Parma and Pesto

Last night, listening to CBC Radio on the long, dark, lonely drive home, I heard the rebroadcast of a piece done on The Current.

It had this foodie's attention because it was about Ryan Stone, Canada's representative at the Bocuse D'Or competition in January.

The Bocuse D'Or takes place in Lyon, France every other year and is a prestigious world culinary competition.

One of the things that struck me was the level of his preparedness before the event. For his training, his team made the effort to recreate the work environment of the competition space right down to the layout of the kitchen itself, the size of the work surfaces and the positioning of the hard-wired installed equipment. Familiarity would be key to his success. Every surgically executed maneuver was calculated since they were critical to his outcomes and his time on the clock. He brought all of his own serving platters and specialized equipment to the competition.

I understood his strategy. How often in our own kitchen do our moves unfold without fully conscious thought? Our kitchen area just an extension of ourselves. Turning in the work space to the counter behind us. The number of steps to the sink. Our reach from our cutting surface to the cook top.

In a small way I could relate. I had just been in my brother's beautiful new galley kitchen and all those steps were foreign to me just by the configuration alone. My reach to the spices, usually extended me to my right, now had me reaching down in front, two drawers below. The spatula in my drawer to the left was now in a drawer behind me. A different grip and pressure on the garlic press. No familiar Microplane rasp for the cheese. For them, their kitchen is very functional; their steps committed to their subconscious. As a result, many wonderful meals come from this space.

As I took the lead on Saturday evening's pasta dinner, I found I needed to reprogram my kitchen dance moves. At least for that afternoon. Eventually I found my new familiarity. If only for a few hours. Thankfully it is a pure blessing how well we work with each other, like poetry in motion, to pull all the final aspects of the meal together in perfect synchronicity. My occasional awkward moments of two left feet went unnoticed.

At 5:55 pm, like a choreographed dance troupe, we sashayed in unison, with the plated dinner dishes in hand, into a very finely decorated dining room and took our seats. My afternoon in the kitchen was no Bocuse D'Or competition, but it was pleasing to know that in the end, the meal was reasonably stress-free, delivered on time and enjoyed by all.

(By the way, Ryan Stone placed 12th, midway in the pack. First place went to 3 time medal winner, Rasmus Kofoed from Denmark.)


Farfalle Pasta with a Spicy Rosé Sauce, Pine Nuts, Parma and Pesto
Inspired by a book club foodie friend, JK

1 tablespoon olive oil
1 tablespoon butter
5 regular cooking onions, finely diced
3 cloves garlic, minced
28 ounce can whole Italian tomatoes
14 ounce can tomato sauce
1 tablespoon Italian seasoning
1 teaspoon chili flakes
1 teaspoon sugar
3/4 teaspoon salt
1/4 teaspoon finely ground black pepper
1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup grated parma reggiano cheese
1/2 cup toasted pine nuts
1 cup table cream
454 gr box of Barilla's Farfalle n° 65 pasta

Garnish:
homemade pesto
grated parma reggiano
toasted pine nuts

Heat olive oil and butter over medium heat. Add diced onions and sauté for 3 or 4 minutes until soft. Stir occasionally and control the heat to make sure they do not brown at all. Add the 3 minced cloves of garlic and continue to sauté for another minute until the fragrance of the garlic is released.

Add the tomatoes and tomato sauce. Briefly cut the tomatoes with the edge of your spatula to release their juices. Add the Italian seasoning, chili flakes, sugar, salt and pepper. Let it simmer very slowly for as much as 3 hours if you can afford that time. The tomatoes should fall apart. Cut them apart again if there still remains larger pieces.

Heat the olive oil and sauté the 6 cloves of garlic for about a minute. Make sure the oil is not too hot and that the garlic does not brown at all. Add to the sauce. Stir. Taste and adjust the seasonings.

Toast the pine nuts. Using a blender, loosely chop about 1/2 cup of the pine nuts. Add to the sauce. Also add 1/2 cup of grated parma reggiano. Stir. Remove 2 cups of the sauce and purée. Add the purée back into the pot. Stir. Taste and adjust the seasonings. Keep the heat on a low simmer. Just before serving, add the cream and stir. Make sure that you do not over heat the sauce once the cream has been added.

Prepare the pasta. I like to use Barilla's Farfalle n° 65 because I like the smaller bow-tie size and they also cook through consistently in about 13 minutes.

Stir a bit of sauce on the pasta and turn gently to coat. Place a serving of pasta in a pasta bowl and cover in sauce. Garnish with a dollop of homemade pesto, toasted pine nuts and grated parma reggiano cheese.

Serves 4 to 6.

Banana Bread with Blueberries and Walnuts

I often store over-ripe bananas in the freezer for later use. The bananas get extra smooshie while they thaw, giving a more even consistency during the mashing process. To me, they also seem more fragrant and flavourful. Our old family recipe for banana bread came from a dear family friend. I often change it up by adding extras. This time it was plump blueberries and lightly toasted walnuts.

The loaf was gifted to my special mother-in-law. She was happy for us to have a taste too.

Having a slice with a light spread of soft butter is pure decadence, considering how rich it is already. The only way to enjoy banana bread is with a good strong cup of tea.

Banana Bread with Blueberries and Walnuts
Inspired by Rita Klimek

1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs, beaten
3 large bananas, mashed
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries, washed and sorted
3/4 cup walnuts, toasted and chopped

Toast walnuts in 350ºF oven for 5 minutes. Chop loosely when cooled.

Cream butter and sugar together. Ensure eggs are at room temperature. (You can put them in a bowl of warm water for 5 minutes if you forget to take them out ahead of time.) Add beaten eggs one at a time.

Mash bananas thoroughly with egg beater or in a blender.

Sift dry ingredients together and fold into batter alternating with mashed bananas. (Four parts flour mixture and 3 parts banana mixture.)

When the 4th part of flour mixture is almost all folded in, add the blueberries and chopped toasted walnuts so they are very lightly covered in flour. This keeps the blueberries and walnuts from sinking to the bottom of the loaf.

Put into a greased and floured loaf pan.

Bake for 45 minutes in a 350ºF. If it still appears moist along the center, cover loosely with foil to avoid further browning and bake for another 10 minutes.

LCBO Food & Drink Magazine - Spring Issue 2011

The Spring issue of the LCBO's Food & Drink Magazine is out!

My local LCBO now opens at 9:30 am and guess who was first in line to snatch up the new glossy?

After the Holiday Issue, this is probably my favourite. Not so much because of the expected great recipes, but for what it represents. The Spring issue gives hope that winter is ending and with it goes all this snow! With a snow fall warning in effect as we speak, I need all the 'uplifting' I can get.

Some inclusions did seem out of place though. I suppose someone at the magazine is VERY keen to move winter along when I find myself reading about wild leeks (ramps) and rhubarb! The Early Summer issue is coming out on April 27 and it struck me that What's Fresh For Dinner by Lucy Waverman may have been better suited for contemplation in 7 weeks time. Where does one find a wild leek in March??? Bless her for getting us juiced up.

I still found plenty of fresh recipes to get me thinking about spring and the brighter days ahead.

• Sweet Pea Risotto Cake with Prosciutto Mascarpone Mousse (From Spring Fling by Christopher St. Onge)
  
• Lobster Thermidor in Parmesan Phyllo Baskets (From Making The Most of Mustard by Marilyn Bentz-Crowley)
  
• Pecan Bourbon Carrot Cake (From Carrots Take The Cake by Monda Rosenberg)
  
• Spring Pea Soup with Toasted Almonds + Savoury Bacon Biscuits with Herb Butter (From Fun Family Brunch by Jennifer MacKenzie and Cobi Ladner)
  
• Almond Oil Cake (From Untried But True by Christopher St. Onge)

I was nervous to see Whoopie Pies tucked into the pages. I hear it is the new cupcake. Yikes! Imagine Whoopie Pie stores popping up like dandelions all around town.

GOOD NEWS: Crate and Barrel's companion store, CB2 is coming to Toronto in the spring to the corner of Bathurst and Queen St. West.

Check out Natalie MacLean's Spring Wine & Cheese article where she pairs Chilean whites with some great cheeses. You will also want to brush up on the solid advice given for Hosting A Wine and Cheese.

The Spring Playlist is again by Rick Shurman and Earl Torno and available for purchase. They appear to have a continued fondness for Diana Krall, which I fully endorse! They included her Isn't This a Lovely Day? and I've Got You Under My Skin. Other favourites for me are Norah Jones, Boz Scaggs, Van Morrison and The Chieftains, and Eric Clapton.

Pick up your copy right away. Let it be your power play for getting out of this long winter alive!

Homemade Edgar-esque Panini

When I couldn't get to Edgar in Hull today for lunch, I ended up making my own Edgar-esque panini to satisfy my appetite:

Art-is-in Boulangerie Dynamite bread (Roasted Garlic and Rosemary) with goat cheese, perfectly ripe avocado slices, roasted red pepper slices, vine-ripe tomato slices, red onion slivers, fresh cilantro leaves, toasted pine nuts and chipotle mayo with chives.

I have had some unforgettable paninis at Edgar and one very similar to this before. As I loaded on the goodies, it was hard to stop. Pine nuts? Perhaps a bit unconventional but it was actually good!

I thought about my hopeful lunch trip to Edgar all morning. I knew I was going to have a panini. I often chose soup. I was imagining the warm, crunchy bread and the oozing flavours all piled in together. There would be cheese of some sort. Vegetables of some sort. And some flavour that kicked. Maybe a protein. Maybe not. Whatever Marysol put together, it would be all Edgar. By 2 o'clock I knew I wasn't going to make it.

Sometimes when you get fixated on an outcome, you miss the so very obvious. It finally dawned on me that I would have Edgar at home. Now I am no Marysol when it comes to her prowess with food stocks, but I was willing to give it a whirl.

This rescue lunch likely would not have been possible except for the fact that the teenager is back in the house for a few months. Our fridge and freezer are well stocked and on the ready for whatever that hungry appetite might throw at them 24/7. His recently gifted panini grill has also amped up what creations might come out of the kitchen.

Thanks to the teenager, here is some of our regular fare that we have on hand:

Freezer

• Art-is-in Boulangerie Dynamite bread pre-cut to panini size and ready for assembly
• Roasted red peppers individually wrapped

Kitchen

• Red onion
• Vine-ripe tomatoes

Fridge

• Goat cheese
• Mayonnaise
  

The ingredients that ended up 'making' the sandwich included leftovers from other cooking experiences over the past week.

We happened to have on hand:

• Toasted pine nuts leftover from last night's dinner party
  
• A number of perfectly ripe avocados
  
• Chipotle peppers and sauce leftover from chili night
• Fresh cilantro leftover from chili night
• Chives leftover from last night's dinner party

Marysol's Edgar was pure inspiration today but there is no fear that my own panini miscellany will stop me from making that drive over the river when I can. My panini was great, but hers are better. And I am willing to succumb to the temptation of her mini treats and that wonderful cup of Cha Yi tea every time.