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  The Beatnik van plastered in psychedelic murals has been replaced by a larger, slick looking refrigeration truck.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.

Cheesy Grilled Vegetable Crostinis

Necessity and frugality are the mothers of invention. Or at least of Cheesy Grilled Vegetable Crostinis.

It was well past 1:30 pm when we were able to sit down for something to eat today.  I wanted my honey to take me out to lunch.  But most restaurants would be cleaning up from the noon crowd by then.  The timing just wasn't great.

I half-heartedly offered to make something for us at home instead. Our fridge contained the last of Wednesday night's dinner - grilled vegetables, including grilled asparagus.  I suggested making an omelette, although we did that yesterday for lunch. It seemed lame, but without another idea we both reluctantly agreed.

I got a bit stuck when I pulled out the garlic that was stored with the veggies. Because the cloves were so large, they did not completely roast through on the grill. They were almost cooked but not caramelized. We had set them aside at dinner and I ignored them again yesterday.

But I just couldn't give up on that garlic.  It was soft enough.  Just under-done.  I decided to mince it, not too sure where this was heading.  There was A LOT of minced garlic. That's when the plan changed and I tossed aside the idea of eggs.

I had slices of Art-is-in Bakery's Dynamite White Baguette in the freezer as leftovers from Monday's picnic. So instead, I decided to make Cheesy Grilled Vegetable Crostinis.

They turned out looking so tasty that I decided to have wine and eat on fancy plates.
 

Cheesy Grilled Vegetable Crostinis
Slices of baguette
Lightly roasted garlic cloves, minced
Butter
Grilled vegetables, chopped - cremini mushrooms, zucchini, red and orange peppers, onion
Grilled asparagus, tips removed and set aside, then chopped
Mozzarella cheese, shredded
Parmigiano Reggiano, grated

Set the oven to broil at 450F.

Toast the slices of bread under the broiler. Just on one side for about one minute.

Mix the minced garlic with enough butter to be able to cover all the bread slices. Spread on the untoasted side. Toast again under the broiler until the garlic butter and bread are a very light brown.

Cover each toast with heaps of the grilled vegetables.
Cover the vegetables with shredded mozzarella cheese, an asparagus tip and some grated Parmigiano Reggiano.

Place under the broiler until the cheese has melted and is lightly browned.

No One Knows When You Cry In The Car Wash

The water in the car wash pounds down on the bones of my 4-door, cleaning off the trace evidence of the recent dirt road adventures. I am delighted to soon be clean.

As I cocoon safely from the harshness of my world, the bubblegum soap lays on a kaleidoscope blanket of yellow, pink, blue and green - quickly transforming from comfort to claustrophobic. I can feel my own protective coat is also being stripped away as the water jets release full blast in the "Touchless".

The sudden vulnerability startles me. My raw emotions win out and the crushy feeling pushing against my chest forces me to gasp a loud, moaning, helpless breath.

I just can't hold on any longer and I succumb to the realness that this is Day 17 for you laying peacefully in an unknown slumber. The tubes and wires continue sending out monotone but hopeful signs. Your future remains our mystery.

My eyes water and I channel my strength to push back the floodgate of tears. They well up against my will and break free - pouring out hard but just for a moment.

The hood-wide blower lowers and I slowly advance to the exit.  The seconds on the dryer's LED timer tick down.

As quickly as I entered, the car and I push into the sunshine of the late afternoon, our tough exteriors sparkling and dry.

Lunching: Bagel with Cream Cheese, Tomatoes and Cucumber

As the heat and humidity of summer pushes in, I like a more refreshing bite for lunch.  Cucumbers own 'refreshing' in spades.

If I am going to make a sandwich, I prefer it open-faced.  Not just for the pretty but to also manage those carb calories. I think the look adds a bit of class too.

Today's lunch was a simple one.

• Half of an Ottawa Bagelshop and Deli sesame bagel, toasted if preferred.  I keep them pre-cut in the freezer.  
• A light smear of cream cheese, instead of butter.  
• Cucumber slices. I don't like the full rind, so I peel it away in haphazard strips to create a variegated look.  
• Sweet Cocktail tomato slices - Product of Canada!  
• Salt and pepper for seasoning.  
• Finishing with the ubiquitous sprinkle of chives.

Cucumbers are one of my heat busters. What's yours?

Oeufs en Cocotte with Tomatoes and Spinach

I have seen many versions of baked eggs over the years and this one is probably similar to most.  Although, I prefer to bake my eggs in a stew of vegetables versus a cream mixture.

I like this dish because:

• it makes for a nice presentation for entertaining
• it is easy to execute
• so much can be prepared ahead
• it has a short finish
• it is forgiving in what ingredients to use and how much
• it is a great way to use up leftovers
• the choices of garnishes are endless

Oeufs en Cocotte with Tomatoes and Spinach
Inspired by many
Serves 4

INGREDIENTS
4 eggs, room temperature
1 cooking onion, diced
1 garlic, minced
1/8 teaspoon chili flakes
8 small tomatoes, chopped
5 ounces spinach, stemmed
salt and pepper
4 tablespoons Parmigiano-Reggiano cheese, grated

GARNISH
1/2 avocado, whipped
1 slice of bacon, crumbled
4 chives, finely cut

Heat oven to 400ºF.

Sauté onions and garlic in a medium frying pan.  Once they have softened, add tomatoes and heat them through until they soften.  Add the spinach to the tomato mixture and heat slowly until the spinach wilts.  At this point the stew can be cooled and refrigerated if using the next day.  Reheat the stew gently before continuing.

Butter four 1/2-cup ramekins. Divide the warm stew among the 4 ramekins and create a deep well in each.  Crack one room temperature egg into each well.  Season the egg with salt and pepper.  Top with grated cheese.  Place the ramekins on a baking sheet and place on the middle rack in the oven.

Look at the eggs after 6 to 7 minutes. You want the egg white to be cooked and the yolk to remain runny.  Giving the baking sheet a bit of a jiggle will help to gauge doneness and judge how much extra time is needed.  The time is affected by the warmth of the stew, the temperature and size of the egg. It could take up to 10 minutes. Take a look at them after each minute.

When you remove the baked eggs from the oven, let them stand for a minute before garnishing with the avocado whip, bacon crumble and chives.

Beech St. Burger - Juicy!

Beech St. Burger is a small eatery in Little Italy next door to Greco Lean and Fit Beech St. location.  Might you feel a little guilty chowing down on a juicy burger, knowing you could be better off next door? You might.

The Beech St. Burger location replaces the short lived Danni Panini which before that was the Nicholas Coffee Shop. Can they make a go of it?  Their timing is right.  If you're going to open a burger shop, do it when the smell of BBQ's permeate us as the warmer days of summer move in.

Under Greco's shadow, I was frugal in my choice. I picked the smaller, single patty Baby Burger.  No cheese. No bacon. Of course, I loaded up on the salad toppings - lettuce, tomato, onion, hot peppers, pickles, plus small dabs of ketchup, mustard, relish and mayo. All for $6. I also, restrained with a more than ample small fry for $2.50. No fizzy drink.

The burger was juicy and flavourful - advertised as "Fresh Local Beef Handmade Patties". Although my bun looked a bit beat up, it was plenty fresh. Just a victim of a tight wrap.  A small detail but I favour the sesame bun. I loved the "Fresh Cut Fries" as well.  Next time I would happily share the spilling box with a friend.

Seating is probably a very tight twenty. And the open grilling and frying area is part of that ambiance.

The experience reminded me of visits to the nearby Hintonburger on Wellington Street. Making me wonder if their overflow of burger popularity might have fans venturing the 2 kms/4 minute drive to Beech St.

Burger season is here and so is Beech St. Burger.

* UPDATE:  Before you head out to Beech St. Burger, check out their super cool ad. *

Beech St. Burger
40 Beech Street
Ottawa, Ontario
613.237.1641
Website: www.beechstburger.com
Facebook: Beech St. Burger
Twitter: @BeechStBurger

Sun to Thurs: 11 am - 9 pm
Fri and Sat: 11 am - 11 pm

Belgian Waffles Mille-feuille For Mother's Day Brunch

My mother took great pleasure in showing her love for her family by serving well prepared homemade food.

Waffles were always on the menu when her grandchildren came for weekend visits.

I inherited her waffle machine some 8 years ago. Every time I use it I think of her.

BELGIAN WAFFLES MILLE-FEUILLE
Yields: 16 waffles 

Ingredients:
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs, separated
2 cups milk
4 tablespoons melted butter 

Garnishes
Raspberries
Banana slices
Whipped cream
Pure Maple Syrup
michaelsdolce™ Raspberry Chocolate Jam

Method:
Sift flour, baking powder, sugar and salt into bowl.

Separate eggs and whip egg whites until stiff.  Beat yolks in a separate bowl. Add the milk to the egg yolks and beat together.

Add the wet mixture to the dry mixture, slowly beating until perfectly smooth. Add the melted butter and combine. Then fold in the egg whites.

Use the waffle maker as directed.

Notes:
My machine is the Philips Deluxe Wafflemaker HL5360. I cook my waffles for 5 to 6 minutes depending on if I am serving them right away or storing them in the freezer.

When I serve them right away, I like them to be a bit crispy. If I am freezing them, I want to allow for a bit of cooking when they are being warmed (and crisped) in the toaster.

Kale, Grilled Vegetables and Goat Cheese Quiche

One of my most favourite cooking experiences is the demand for creativity when the fridge receives an audit and the leftovers get evicted.  Out of respect for this food, we want to use it and use it well. However, its due date is now.

Last night's culprits included:

• 1/2 bag of Roots and Shoots Farm's young kale, purchased at the Ottawa Farmers' Market on Sunday. Although exceptionally fresh still, I have another bag on hand.  We are (over)loaded in kale.
• leftover grilled vegetables from dinner the night before (red and yellow pepper, green zucchini, an onion and a handful of mushrooms were grilled in the BBQ basket with olive oil, salt and pepper.)
• 1 cup of caramelized onions from two nights before.  I need sautéed onions for my pasta dish. I realized after they were sweated off and caramelized that I had way too many for my pasta dish so I siphoned off a pile.
• 1/2 round of soft ripened goat cheese, leftover from my March book club meeting 6 weeks ago.  It was still in great shape but I was pushing my luck.
• 10 oven-roasted tomato halves
• 1 cup of homo milk.  Our son was home from university. He is thin, thin, thin and insists on drinking high fat milk. Because he can.  The expiry date for the last dregs of milk was May 9. It has been sitting there since he left a week ago.

I was quick to pick quiche despite the warm weather.  I wanted comfort food.  As it turns out, I was also down to the last bits of lard to use in the pastry. The fridge really was getting lighter!

Goat cheese can be a strong cheese to use in cooking, 6 ounces is plenty for a 9"quiche. The grilled vegetables, especially the red peppers and mushrooms, helped to give it balance.

Sometimes I make a quiche with just 3 eggs for the 1 1/2 of milk and cream.  But because my vegetables were on the juicy side, I added an extra egg for firmness.

I used the kale raw.  Had I steamed it first, I may have been able to extract some of its liquid by wringing it out, much like I do with spinach - although it doesn't hold as much water as spinach. I went the lazy way instead this time since everything else was ready to go.

If you want to do a 'kitchen eviction' quiche, you just need to keep in mind flavours that go well together. Fill the pie shell full up with your favourites. The egg mixture usually remains constant - 3 or 4 eggs to 1 1/2 cup rich milk, plus seasonings.  It easily fills into the nooks and crannies.  Cheese is great, just don't overdue it.

Here is a little secret about quiche. It is better the next day.  I like to eat it cold, right from the fridge.

If that had been your list of ingredients for a Foodie Face-Off, what would you have made?

Kale, Grilled Vegetables and Goat Cheese Quiche
Servings: 6

1 9-inch pie shell * see pastry recipe below (use half)
1 cup of caramelized onion (may include one minced garlic clove)

2 cups fresh young kale, stemmed and rough chopped
1 1/2 cups grilled vegetables (green zucchini, red and yellow pepper, mushrooms)
10 oven-roasted tomato slices
6 oz Chevrita (A soft cheese made from 100% goat's milk), thin wedges (12 - 15)
4 Eggs
1/2 cup cream (10%)
1 cup Milk
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Dry Mustard
1 pinch Cayenne Pepper

Spread caramelized onion over the bottom of pricked, unbaked pie shell. Cover with roughly chopped kale. Cover with the grilled vegetable mix.  Lay on the tomato slices and goat cheese in a pattern.

Beat the egg and whisk in the milk and cream.  Then whisk in the salt, pepper, dry mustard and cayenne pepper.

Bake at 375ºF for 45 minutes, till golden brown and bubbly and the egg has set. Consider covering it loosely with tin foil in the last 10 minutes if it has full colour but is not fully set.

----

Pastry:
2 cups all-purpose flour (I use 5 Roses)
1 teaspoon salt
3/4 cup lard (I use Tenderflake)
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 pastry in plastic wrap and chill for at least 30 minutes.

This recipe makes enough dough for a double crust pie.

LCBO Food & Drink Magazine - Early Summer Issue 2013

I am feasting on the Early Summer issue of LCBO's Food & Drink magazine just released last Wednesday. James Tse's eye-catching cover shot of Victoria Walsh's lamb chops, asparagus and tzatziki gives you a hint that this issue is chocked full of straight forward and flavour packed dishes.

Everybody must be talking about Christopher St. Onge's stunning Lemon Poppyseed Chiffon Cake with Candied Citrus and Ricotta Filling in Birthday Confections. Birthdays, yes, but as the article suggests, these creations say 'celebration', whether a graduation, anniversary, wedding or baby shower. Rolled fondant is very popular and the polka dot cake is for those wanting a show.

Cocktails are big, big, big this year so don't miss the tutorial by James Chatto, A Guide To Garnishing. At a minimum, at least learn how to do the twist! I for one, love it when my Caesar comes with a mini salad. So if you are serving me, bring on the pickled green bean, pickled garlic scape, celery and bacon.

I try to resist being drawn in by Brenda Morrison's Must Haves. This time she was very tricky.  First the Pin Table designed by Scandinavian designer, Andreas Engesvik. It comes in white, black, yellow, neo red and neo green.  I couldn't find it at Bergo Designs but I did see them on Amazon.  Then there are the Two's Company String Lights. I wondered if I could hang them from my fence. Swinging from the trees could be risky business with an open flame and a bit of breeze.

Other torn pages from this issue:

• Sherry-Glazed Mushroom Tart with Peppery Salad (From A Splash of Sherry by Jennifer Crinion)
• Radish & Roasted Beet Salad and Strawberry Basil Balsamic Jam (From Garden Delights by Jennifer MacKenzie)
• Chipotle Crab on Croissant (From Lunch on the Patio by Heather Trim)
• Grilled Lemon-Lime-Ade and Barbecue-Poached Rhubarb Topping (From The May 24 Cookout by Victoria Walsh)
• Grilled Flank Steak with Roasted Tomato Pesto (From Tasting Party At Home by Lucy Waverman and Tonia Wilson-Vuksanovic)
• Chilled Strawberries with Hot-Lime White-Chocolate Sauce (From What's Fresh For Dinner by Lucy Waverman)

By now, finding a copy of the Early Summer issue in major centres could prove to be tough. But if you are in the smaller towns, you might have luck. It has been my strategy in the past. So if you find yourself in Merrickville, Pakenham, or Sharbot Lake, pull into the LCBO and try your luck. It is serious stuff to be pilfering the issue from your best friend's powder room magazine stash. That should be your last resort.

Plan ahead: The Summer issue hits the stores in a little over 7 weeks on Wednesday, June 26th.

The Gift of Friendship. Always Say Yes.

When someone calls up and asks if you have coffee, the answer is 'yes'.

Even if you haven't had your shower yet, you're in the middle of laundry, ironing, paying bills, reading a book, making dinner, getting the garbage out, gardening, there is always just a little bit of work to be done....

Never miss the chance for a visit. The dirt and mess can wait.

In the short time it takes for them to land in your driveway, you can get a quick wash, brush your hair and teeth, put on a clean shirt, slap on some lipstick and clear a spot at the table for a couple of cups and few cookies.

When you say 'yes', you're also shouting out, "Hey! You're number one."

Treasure the gift of friendship.

Always say 'yes'.

« I dedicate this post to Helen & Merrill. Wonderful friends who taught me to always say yes »

RECIPE FROM MARTHA STEWART CALLED CHEWY ALMOND ORANGE COOKIES