The Good Egg

The Harrow Fair Cookbook

2009-09-25T05:15:00.008-04:00

About a year ago, I was talking to my cousin Beth about the direction my professional life should follow. The next day she called me back. "I have the perfect idea for you. Why don't you write a cookbook about the Harrow Fair?"

The more we talked about it, the more we liked the idea. We brought my sister, Lori, into the mix and the three of us have been working on it ever since. By January, we had compiled an outline to send to publishers around the coutry. We did just that, and despite receiving very positive feedback from them, we had been waiting for something to happen since then.

Just before Labour Day, and the start of the Harrow Fair, we learned that Whitecap Books, based in Vancouver, has decided to publish our book! Whitecap is an amazing company, publishing the cookbooks of some of Canada's most famous chefs and TV personalities including Michael Smith and one of our favourites, Anna Olson.

Beth, Lori & I are over the moon and have now been spending most of our free moments writing and testing recipes and doing research for "The Harrow Fair Cookbook." It will be be completed by December and available at booksellers across Canada next summer.

If you are a loyal reader of "The Good Egg", you will have noticed that I haven't been blogging very often lately, and now you know why. I will continue to put the occasional new recipe on the blog (and information about www.theharrowfaircookbook.com ), but I won't be resuming regular postings until January 2010. Thanks for your support and understanding!

Harrow Fair 2009

2009-09-09T06:25:00.013-04:00

It was another exciting year at the Harrow Fair! Take a look at some of the results.

1st prize - apple pie and the special "Memories of Brian Heaton" category
There are several special categories that stipulate you must bake another prize-winning pie/cake in order to receive your prize money. The rules state that the transaction must be accomplished by September 30th. Living four hours away, I don't enter those categories, but somehow I wiggled my way into one anyway!

To win the best apple pie was a real feather in my cap, but strangely enough, I almost didn't make the pie. It was the last item on my list and it was already dinnertime on the Wednesday. I said to my Mom, "I'm not making that apple pie." She was more than happy to have the baking wrap up for the day so there was no argument from her. I started thinking of all the pie dough that I had made, the apples that I had carted down from Mount Albert, and the fact that I didn't have any other pies going into the fair. It was enough to get me back into the kitchen, peeling the apples and rolling out the dough.

The pie was in the oven and I went outside to check on the kids. I must have been gone awhile because when I came back in the house, the smell of apple pie was very strong and the filling was leaking onto a bottom pan. I pulled out the pie, thankful that I hadn't dilly-dallied any longer. Before the pie had a chance to cool, it was being squeezed into a large Ziploc bag and dropped off at the Agricultural building, where all of the judging happens the following day. Under those circumstances, I didn't hold out much hope for my pie, but it did me proud!

3rd prize - Apple Pie by our neighbour Evie
Evie makes beautiful apple pies and her daughter (my friend) Kristin really encouraged her to enter this year. She was thrilled to have won a ribbon for her pie, but it wasn't the only thing she won for. Evie entered several quilting categories and even pulled out some macramay necklaces that she had made back in the 60's.

1st prize - Date Squares

3rd prize - Date Squares by our neighbour Jessica

2nd prize - Maple Fudge

1st prize - Carrot Cake by our friend Janette
Janette was thrilled to win first for her carrot cake. She is a great baker and after tasting her peach pie on Sunday, I think she should enter that next year!

2nd prize - Carrot Cake by my Mom
I made a carrot cake here in Mount Albert before the fair and it flopped. When we arrived at my Mom's in Harrow, she said that she had a recipe from Mary Moore that was great every time. Before I knew it, she had it made and in the oven. It was entered under my name but Mom is the one who gets credit. Thanks Mom!

1st prize - Jam Thumbprint cookies by Ellen (in the 9 years and under category)
Ellen was tickled pink to win for her cookies. She helped with every step and I really tried to let her take the lead, once shown how to do things. Gavin entered chocolate chip cookies in the same age category but they didn't place. There was lots of competition in the junior categories, which was great to see.

1st and 2nd prize - Red raspberry jelly and black raspberry jelly by my Mom
Sharon is obviously queen of the jellies now!

1st prize - Crab apple jelly by my Mom
This is her 2nd year running for the crab apple jelly.

2nd prize - Dill pickles by my sister's mother-in-law
Roberta didn't think that her pickles would do well, but this just goes to show that you never can tell. We love her pickles!

2nd prize - Zucchini cake by our neighbour Frances
3rd prize - Chili sauce
Frances came into Harrow with me for the last drop off on Wednesday night. She had been working all day and at the last minute decided to enter a couple of things. This was Fran's first time entering the fair, and she has decided that next year she's taking most of the week off!

3rd prize - Barbeque sauce for pork in the "Men Only" category, made by my Dad
Last year my Dad entered his favourite bbq sauce but was disqualified for using an incorrect container. Learning his lesson, this year he canned his sauce in a jar and it won 3rd place! He was very happy, and I bet he will enter again next year.

And besides baking and canning, there were other prizes won....

3rd prize - Ellen's macaroni flower picture
1st prize - Gavin's essay in the 6-7 category (a $10 prize which he has mentally spent many times over by now!)
2nd prize - Gavin's pencil sketch
3rd prize - Gavin's "article made by a Beaver"
2nd prize - my photo entered under "Harrow Fair 2008" photo
Honourable mention - Alan's photo of the sails of our boat entered under "Transportation"

And there were some entries worth mentioning that didn't win ribbons but were still very good.

Salsa - Made by my friend Tara. Stiff competition in this category, but I hope she tries again next year. And Tara's Dad has decided to enter his fruit cake next year - let's hold him to it!
Purple Plum Upside-Down cake - Very good, but incorrectly measured...
Butter Tarts - My friend Kristin entered her butter tarts, which were very good. I entered two types of butter tarts as well. Nothing. It was a tough category, or at least that's what I'm telling myself!

There were several other things that I entered, but they aren't worth mentioning now. We had a great time at the fair and we can't wait till next year. Maybe we'll see you there!

*The Harrow Fair runs every Labour Day weekend from Thursday till Sunday.

Delicious Vegan Zucchini Muffins

2009-08-18T06:37:00.005-04:00

I am definitely not a vegan. And it is highly unlikely that I will ever be a vegan. Still, I was led to try something new to accomodate my son, Gavin. We had him tested for food sensitivities in the spring and to our surpise, he is highly sensitive to egg whites, among other foods (most of them ones that I enjoy using in baking!).

This was, to my mind, a huge problem. I am a really good "morning mom". I love getting up early and surprising my family with warm muffins, scones, sticky buns - whatever strikes my fancy. With egg whites (and yolks, to a lesser degree) on the list of foods to avoid, my breakfast repetoire has been seriously depleted.

I started searching the local library database for healthy baking books and I stumbled across a book called Babycakes by Erin McKenna. The book is described as, "Vegan, gluten-free, and (mostly) sugar-free recipes from New York's most talked-about bakery". I was intrigued and requested the book right away.

I was totally blown away by the book. The recipes looked really good and they were definitely well tested, but would they work in my kitchen? I started gathering the variety of ingredients needed, which was more expensive than I anticipated, but not difficult to find at my local, natural foods store. Agave nectar for sweetness, coconut oil for the fat, and whole spelt flour to take the place of my standard all-purpose. I had the rest of the ingredients needed and I went to work making these zucchini muffins.

The muffins were a revelation. Everyone enjoyed them, even Alan, who pretends not to be picky, but actually is. Although the kids were slightly concerned about the green flecks from the zucchini, they ate them up, too. I really liked the texture of the muffins and it was amazing to me that they could contain no eggs, flour, or sugar and still taste so good. The proof that these were winners was later that night. There were three muffins left covered on the counter, and upon seeing them, Alan and I both helped ourselves to a late-night snack (something I normally try to avoid). That left one, and when I came downstairs in the morning, it was gone.

Vegan Zucchini Muffins

2 cups whole spelt flour
1/2 cup flax seeds, ground
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 tablespoon ground ginger
1/2 cup coconut oil
3/4 cup agave nectar
3/4 cup rice milk
1 tablespoon pure vanilla extract
2 cups shredded zucchini

1. Preheat the oven to 325 degrees. Line a standard 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, ground flax, baking powder, baking soda, salt, cinnamon, and ginger. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and fold in the zucchini just until evenly distributed throughout the mixture.
3. Fill the muffin cups evenly. Bake the muffins on the centre rack for 22 minutes, rotating the pan 180 degrees after 15 minutes. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the centre will come out clean.
4. Let the muffins stand in the tin for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

*Coconut oil is solid at room temperature. The book didn't say anything about how to use the oil in the recipe, so I gently heated the oil in a small pan just until it liquified.

Creamy Iced Coffee

2009-08-17T21:45:00.004-04:00

While in Harrow this summer, we found ourselves hiding from the rain in the local library. I eventually wandered back to the cookbook section, my curiousity kicking in. I was delighted to see a few books that were new to me, and I quickly added those to the pile for checking out.

The one book that I absolutely loved reading was called Eating Royally by Darren McGrady. Former chef of Princess Diana, Mr. McGrady spent many years working for the royal family. Not only were the stories fascinating, the recipes all sounded delicious, as you can imagine they would be for Queen Elizabeth and her family.

This drink reminds me of a "Starbucks frapuccino" without the blended ice - not something you should have every day, but a real treat once in a while. Apparently, this iced coffee is served at summer garden parties. I used the whipping cream that the recipe called for, however using a lighter cream won't make this any less good. I added all of the simple syrup to the coffee mixture without thinking; the iced coffee became just a little too sweet for my taste. I would suggest adding the simple syrup to your taste.

Creamy Iced Coffee

1 cup granulated sugar
2 cups water
5 cups strong coffee, chilled
1 1/4 cups cream (whipping cream or something lighter)

1. In a small pot, combine the sugar and water. Bring to a boil and reduce the mixture by half. Chill before using.
2. In a large bowl, combine the coffee, cream and the sugar syrup. Pour the mixure over ice and enjoy.

In the Garden: Tomato Plants

2009-08-08T06:38:00.009-04:00

This summer, I have tried my hand at vegetable gardening. Before digging up our yard, I decided I would give container gardening a chance. I have 15 large tomato plants, most of them in pots, 4 or 5 cherry tomato plants, several types of lettuce, sweet peppers, zucchini, cucumbers, celeriac, eggplant and lots of herbs.

Ever since my canning escapades last year (see The Art of Canning, Sept. '08), I have been dreaming about growing my own tomatoes for canning. And the tomato I have had in mind is the San Marzano. An Italian tomato with a wonderful reputation for canning; how could I resist? I also have two heirloom varieties - brandywine and oxheart. And the rest are yellow pear tomatoes, I think.

Back in the early spring, my sister brought me several little tomato seedlings, half of them San Marzanos. I nursed those little guys along for what seemed like ages. Around the time that rhubarb came into season, I noticed that my tomato plants were not only incredibly long and skinny (some over 10 inches long with hardly any leaves), but they were also changing from green to a weird gray-green colour. I knew I had to act fast. I threw the baking sheet full of plants into the back of the car and headed over to see Steve at Cooper's farm for some advice. He told me to that they would have to be fertilized as soon as possible and I left with instructions on what I needed to do.

Instead of heading to a garden centre, I drove over to Farmer Jones' place. I told him I had a 911 emergency with my tomato plants. He looked them over and then we went out to his shed, where he mixed up some fertilizer in a watering can. He poured the mixture over my plants and told me that most of them would probably live. He assessed that the plants weren't getting enough sun and that I should be putting them outside in the sun during the day. But not in the wind. Quickest way to kill a young tomato plant is to let the wind burn it. Farmer Jones was generous with his advice, and for his trouble, I baked a rhubarb custard pie for him and his wife.

While the tomato plants got back on their feet, I carted those things around like they were a third child, moving them around our deck several times a day depending on the sun and the wind. Finally, it was time to get them planted. I mixed potting soil with manure and most of them went into the several pots that were purchased especially for them. I should mention that my sister was here again, prodding me to get the darn things into soil before I really lost them for good. I was nervous, unsure if the spindly little plants would really be able to survive without coming into the house at night.

Those little plants have now turned into some pretty big plants, most sporting some degree of green fruit. As it turns out, our deck isn't that great for catching the strong afternoon sun and my plants have suffered somewhat. My neighbour Nancy, the gardener, suggested that I move the pots to the west side of the house where the sun beats hardest. I am still dragging the plants around; for watering (I really need to buy a second hose to reach them), for cutting the grass underneath them, and for research (how will they do against this fence?). Nancy has even taken one of the plants over to her house to see how it does in a certain area of her garden. When you have 15 plants, and they say that one plant will feed a family of 4, you can afford to share the wealth! (Our raspberry bushes are behind the pots, not producing much fruit, but taking up more room every year...)

I was in Niagara at my sister's house last week. She has tomatoes in her garden, some in the ground and some in pots, all of them enjoying the same prime location. We have come to the conclusion that the plants in the ground are doing much better because of two things. The pots don't hold moisture very well and it is easy for the plants to dry out. We also believe that there are a limited amount of nutrients in the pots and the tomatoes in the ground are able to spread their roots farther and access all of those good things in the soil.

Then there is the question of organic. Of course, if I'm going to be growing fruit and veggies for my family I want them to be organic. But is it really organic if I have to feed those plants with Miracle Gro tomato food? Probably not. Farmer Jones never uses any chemicals on his plants (he doesn't use the fertilizer that he mixed up for me). What's his secret? Chicken manure. Hard to come by, unless you have a flock of chickens. I might try composting to see if I can produce some ultra rich soil for next year. Improving the quality of the soil is probably one of the most worthwhile things that I can do. For now, I'm going to keep gardening, asking questions, and feeling good that next year will be even better... and there is nothing like a clean slate.

Cheesy Stuffed Zucchini

2009-08-03T06:33:00.004-04:00

I have two zucchini plants this year. Neither of them are doing anything remarkable (they need more sun) but that might be a blessing. The farm that we receive our veggie share boxes from has a bumper crop this year and every week there are at least a couple, sometimes more, of these most versatile of vegetables in our boxes.

I came across a version of this recipe on my friend Tamara's blog and went to work. Her recipe called for chopped tomatoes but I substituted those for the cooked potatoes, making this a vegetable and starch all in one package. I also added the Parmesan cheese, because I believe that there are few foods that don't benefit from a sprinkling of genuine Parm. The only thing that comes to mind is ice cream...

Stuffed Zucchini

2 medium zucchini, green or yellow
2 T. extra virgin olive oil
1 1/2 c. onion, chopped
1 clove garlic, minced
2 c. cooked potato, chopped small
1/4 c. bread crumbs
1 1/2 T. capers, drained and chopped fine
1/2 c. fresh basil, chopped fine
1 c. goat cheese, crumbled
Parmesan cheese

1. Preheat the oven to 400 degrees. Cut the zucchini in half, lengthwise, and trim both ends. With a teaspoon or grapefruit spoon scoop out the centre of each half and reserve the zucchini flesh for later.
2. Put the zucchini shells in a baking pan and add a 1/2 cup of water. Cover the dish with foil and bake for 15 minutes, until the shells are softened but still firm. Remove from the oven and reduce the heat of the oven to 350. Drain the water from the baking dish.
3. Heat the oil a large skillet and the onion. Saute for about 5 minutes. Chop the reserved zucchini flesh and add to the pan along with the garlic and the potatoes. Cook for another 5-10 minutes. Remove from the heat and add the rest of the ingredients. Mix well and season with salt and pepper.
4. Fill the zucchini halves with the stuffing. Sprinkle with Parmesan cheese and bake for another 15 minutes or so, until the cheese is melted and starting to turn golden.

Red Grits

2009-07-25T21:46:00.009-04:00

What a title to make a comeback with! What can I say... it has been a very busy summer for me and I hope that it will start to slow down enough that I can get back to blogging, even just a sliver of the recipes and ideas that I've been thinking of during my unofficial break.

Most recently on the agenda, my family and I went to East Hampton to visit my cousin, her husband, and their beautiful baby boy. In case you're wondering, the Hamptons are located at the end of Long Island, New York. A short drive from NYC, they are famous for being the summertime hangout of many American big-wigs.

There was one famous resident of East Hampton that I was dearly hoping to run into. The Barefoot Contessa herself, Ina Garten. After my cousin showed me where her house was, I did attempt several drive-bys, with no luck. The best we did was see her car in the driveway. Still, I was thrilled !

Next on my list was a little more realistic. A visit to the Loaves & Fishes food shop in Sagaponack. The owner-operator, Anna Pump, has been friends with Ina for 30 years. As you know if you have read through any of the Barefoot Contessa cookbooks, Anna Pump gets at least a couple of mentions in every book and is credited with being a huge inspiration for Ina.

When we entered the charming little store, there was Anna behind the counter, working away. Not only did she serve us, she also signed a number of her own cookbooks for me (she has three). She was friendly and obviously very hands-on in her store. She also runs the Bridgehampton Inn and the Loaves and Fishes Cookshop, a beautiful kitchenware store. It was a delight to meet her.

This afternoon the kids and I went raspberry picking. They have finally hit ages that are appropriate for berry picking. No more rotton or underripe berries in their baskets. They were a great help and I'm actually looking forward to taking them back again, unlike any other berry picking adventure I have ever taken them on, up to this point!

This recipe comes from Anna Pump's book Country Weekend Entertaining. This dessert doesn't actually contain anything resembling grits, so don't let the name put you off. I added the cinnamon that she called for but I would have preferred to have had it without (the new Vietnamese cinnamon that I have been using is quite strong). For the berries, I used 2 cups of red currants, 2 cups of black raspberries, and additional 4 cups were the fresh raspberries that the kids and I picked. Serve with lots of whipped cream and you have a simple very-berry dessert that is perfect for almost any summer gathering.

Red Grits

2 cups red currants or raspberries
2 cups black currants or black raspberries
3/4 cup granulated sugar
3/4 cup + 1/4 cup water
1/4 cup potato starch or cornstarch
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
4 cups additional berries of your choice
1-2 cups whipping cream
1-2 tablespoons fruit sugar (extra-fine sugar)

1. In a large saucepan, combine the currants or berries, sugar, and 3/4 cup of water. Stirring often, bring the mixture to a boil. Cook for 2 minutes.
2. Meanwhile, in a small bowl, stir together the remaining 1/4 of water and the potato starch. Pour it into the berry mixture while it is still over the heat. Stir constantly until the mixture thickens and becomes clear. Fold in the lemon juice, cinnamon (if using), and the 4 cups of additional berries. Remove from the heat and chill.
3. Just before you're ready to serve dessert, beat the whipping cream and the fruit sugar to soft peaks. Serve the red grits with a dollop of whipped cream.

Spinach Appetizers

2009-06-26T06:41:00.003-04:00

This recipe, originally from my mom, has been around for many years. It is really delicious, and yet it has sat in my recipe box, unused, for a long time. The truth is, with so many great cookbooks at my fingertips, I don't often reach for my recipe box and the treasured recipes that it holds.

I was reminded of these spinach appetizers by my friend, Kathy. I'm helping her with an open-house party this weekend, taking food, as well as being there in the roll of caterer/friend. She asked if I could make the spinach appetizers, which used to be my old standard party recipe. In fact, she asked if I could make two pans.

There is nothing fancy about this, and I admit that with almost a pound and a half of cheese, anything is bound to taste good. But it's more than that. It's the grated apple, the chopped onion, and the spinach, coming together with the old cheddar and parmesan. It's the savoury goodness, that truth be told, is delicious any time of the year.

*The day after... The party was a success, and this spinach appetizer was happily consumed, especially by one guest. There was a woman who was thoroughly taken with the appetizer and was thrilled that she could eat them, even with her dietary restrictions (no wheat). I had to give her the truth, that the dish does have flour in it. She looked disappointed, but resigned. The news, however, didn't stop her from helping herself to another piece as she sauntered by the buffet table some time later! Apparently, they were worth the consequences.

Spinach Appetizers
10 oz. pkg frozen chopped spinach, liquid squeezed out
4 T. unsalted butter, at room temperature or softer
3 eggs, beaten
1 c. milk
1/2 c. chopped onion
1 c. all purpose flour
1 t. baking powder
1 lb. aged cheddar, grated
4 oz. mozzarella, grated
2 oz. Parmesan, grated
1 Granny Smith apple, peeled, pared and grated
1/2 t. fine sea salt
1/4 t. fresh ground pepper

1. Butter a 9x13 pan and set aside. Preheat the oven to 350 degrees.
2. Beat the eggs with soft butter. Add the flour, baking powder, salt, pepper, and milk. Stir in the cheeses, onion, apple and spinach. Mix well.
3. Spread the spinach mixture into the prepared pan. Bake for about 35 minutes. Remove from the oven and let sit for at least 10 minutes before cutting. Cut into small squares and serve warm.

Rose Petal Pound Cake

2009-06-24T23:01:00.005-04:00

Last summer, I was at my sister's house and she offered me a slice of rose petal angel food cake. A gift from a friend, the cake was everything an angel food cake should be, just more interesting. The cake had a very subtle rose smell and there were bits of rose petals throughout. I was enamoured of this cake, and it was the reason I bought 5 rose bushes at the end of the summer.

This summer, only one of those rose bushes has made it through the winter, but what a glorious specimen it is. Known as "Salet", this rose originally came from France and is very fragrant, but in a nice way. The rose bush is already on its second round of blossoms, but let me assure you that the first round didn't go to waste.

My neighbour Nancy is a first-rate gardener and has encouraged my green thumb, inviting me to horticultural society meetings and giving me bits of advice. Last week, when my special little rose bush was just starting to flower, Nancy and I stood out on the sidewalk admiring the beautiful pink buds and petals. She was looking at the rose bush with a gardener's eye, while I was looking at the same plant with something totally different in mind. "Do you think the petals will be OK to...." The look of shock on her face made me double over with laughter. She guessed what was on my mind.

I made two rose petal cakes this week. The first was an angel food cake that really didn't turn out all that well. Angel food cakes seem to be tricky and, unless you are making them all the time and you have mastered the knack, there is plenty of room for errors. The second cake was my new favourite. I have made one plain pound cake and one rose petal pound cake. To achieve excellent results with a pound cake, there are a number of rules you should be adhering to. I hope I have included most of them in the directions for the recipe. I also added a little rose water to give the cake a little more fragrance - not too much, please.

I used a 2-piece tube pan and during the first 20 minutes of baking time, the batter leaked out onto the tray beneath (I at least learned something from the first time I made the cake and placed a pan underneath). I want to get a 1-piece tube pan, light in colour, that will suit this cake perfectly. Something to keep in mind is the greasing and flouring of the pan. Do not rush and miss any spots. You will see them when the cake comes out of the pan (or doesn't come out of the pan in parts).

Enjoying your roses, either in the garden or in a cake, is one of summer's special pleasures. I hope to enjoy my roses, in and out of the kitchen, for many weeks to come!

Rose Petal Pound Cake

12 oz. unsalted butter, at room temperature + more for greasing the pan
3 cups all purpose flour + more for dusting the pan
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup milk, at room temperature
1 teaspoon pure vanilla extract
1 teaspoon rose water
3 cups granulated sugar
6 large eggs, at room temperature
1/2 cup or more of untreated rose petals, gently washed and patted dry, roughly chopped

1. Heat the oven to 325 degrees. Generously grease a light-coloured 10" tube pan with butter. Add couple tablespoons of flour to the pan and shake the flour until it coats the pan evenly. Tap out any excess flour and set aside. The inside of the pan should be smoothly and evenly coated with butter and flour. Any gaps or clumps that you have will affect the end result of your cake.

2. Sift the 3 cups of flour, with the baking soda and salt, 3 times. Combine the milk, vanilla, and rose water.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter at medium-low speed until light and fluffy, about 2 minutes. Gradually add the sugar, about a 1/4 cup at a time. Scrape down the sides of the bowl with a rubber spatula, and beat until satiny smooth, about 3 minutes.

4. Add one egg at a time to the butter mixture, beating for 15 seconds after each one. Reduce the speed to low and add the flour alternately with the milk, in three batches, beginning and ending with the flour. Beat just until the batter is smooth and silky. Gently fold the chopped rose petals into the batter.

5. Scrape the batter into the prepared pan and firmly tap on a counter to allow the batter to settle evenly. Bake until light golden and a toothpick inserted into the centre of the cake comes out clean, about 1 hour and 15 minutes. Let cool in the pan for 30 minutes. Invert cake onto a rack and let cool completely before slicing.

The Good Egg and a lot of Chicken

2009-06-18T21:39:00.005-04:00

Summer is almost here and today I picked up our first veggie box of the season. I had also requested 6 fresh-from-the-farm chickens to be picked up at the same time. After seeing how the chickens were being raised, I emailed the farm practically begging for a chance to buy 6 chickens when they were ready. The chicks spent their days in a movable coop, being moved to a new patch of grass everyday. I was very impressed.

Along with our full veggie share (you can also order a 1/2 share), I picked up 2 quarts of strawberries (our strawberry season is just starting), 2 green house cucumbers, 4 honey-garlic wild boar sausages and 4 sweet italian sausages. Lisa tallied up the total for me - $234.00. Oh my.

Now let's step back for a minute. I had already paid for our veggie share, so that wasn't included in that number. "How much are the chickens per pound?" I casually asked Lisa. "$4 a pound." The price didn't seem unreasonable, but I couldn't wrap my head around the total. Lisa asked one of the farm hands to take the chickens out to my car, so I didn't realize the size of the birds.

When I got home, I unpacked the car, taking several trips to get all of the chicken out of the trunk. I started thinking, "Wow, this is a lot of chicken." I had asked Lisa for 3 whole chickens and 3 chickens that were already cut in half. Each bag of chicken had a sticker with the weight and price. A 9-pound chicken is very big. Now imagine 6 of them - sitting on your counter, waiting to be cut up.

If I wasn't such a procrastinator, my knives would be nice and sharp all the time. Do not try to cut up chickens with a dull knife. It is very easy to cut yourself, and it's miraculous that I didn't. The chickens wouldn't fit into the fridge so they had to be dealt with right away. I sharpened my favourite knife the best I could, and proceeded to carve those monsters up into pieces. The picture above was at about the halfway point. It was chicken madness.

I was up to my eyebrows in chicken when Ellen came over with the ear checker from her doctor's kit. "I need to check your ears," she told me seriously. "Now??" I asked. She nodded and I bent over, chicken covered hands (and arms) held out behind me, and had my ears checked. The good news is, they were fine. Unfortunately, my hands are still slightly raw and an old callus from my restaurant days has resurfaced. Cutting up one chicken is not a big deal - cutting up 6 chickens, that look a lot like little turkeys, is another matter all together.

Eventually, I had all of the chicken seperated into bags, labelled, and ready for the freezer. My freezer has never, ever been this full. I had to take a cake out of the freezer to make some room. One of my neighbours (with 4 kids) happily took it home. I might have considered keeping it for ourselves, but while I was playing butcher, I had a strawberry-rhubarb crisp in the oven, and even I had to draw the line somewhere.

If you are thinking of trying Cooper's chickens or local chickens from your neck of the woods, it may be wise to ask a few questions.

Can you get the chickens completely cut up? If you can, I would recommend asking them to include the backs and wing tips for making chicken stock. I have just finished straining 8 litres of stock for soups and risottos. For my chicken stock recipe, go to November 15, 2007.
What is the average size of each chicken? If the chickens are smaller, you may wish to have a couple of whole chickens for doing roast chicken. I left one of mine whole, for a special occasion.
How much are the chickens per pound? They will cost more than the grocery store chickens, but they are sooooo worth it.
Make sure you have the space in your freezer or fridge to store the chicken.
Check out Coopers Goat & Veggie farm at www.coopersfarm.ca

Pickled Asparagus

2009-06-12T21:19:00.005-04:00

Here's the deal - I haven't opened any jars of pickled asparagus yet because they need at least another couple of weeks to pickle. And since this is the first batch of pickled asparagus that I have ever made, I pass this recipe on to you to try at your own risk.

Lorne happened to be out getting his morning paper last week while I was gardening and he pulled in to have another chat. I asked him why the recipe hadn't mentioned anything about mustard seeds, when I could see lots of mustard seeds in the jar he had given me. He seemed surprised that the mustard seeds had been left out of the recipe, but didn't recommend an amount for the seeds. As I mentioned in the initial blog entry, his pickled asparagus had a little hot pepper, black and pink peppercorns, and who knows what else. Obviously, he uses his recipe as a base and has added ingredients over the years.

I am also thinking that to make really good dills (asparagus or otherwise), using the hearty dill weed (which you usually see in the middle of the summer) would give you the best dill flavour. Instead, I used the dill that is available year-round from the grocery store, although I'm betting that the dried dill seed would have been a better choice for flavour.

There has been some debate with my friend, Tamara, on the subject of needing to use a pressure canner to ensure that there will be no botulism, or if the boiling water bath will do. If you were canning vegetables without adding the vinegary brine and turning them into pickles, I would say you should be using a pressure canner. However, the brine is preserving the vegetables, along with keeping any bacteria at bay. At least, that is my hope. Botulism sounds almost as nasty as it probably is.

It is important to pack the asparagus into the jars very tightly. According to my sister, you have to be pretty aggressive when packing the asparagus. I didn't realize that mine weren't packed tight enough and my jars have asparagus that have floated to the top of the jar, leaving the tips out of the dilly brine. This is undesirable in anything pickled, and should be avoided. I also decided I would try a few different ways of packing the jars. Some have the tips pointed up, some have the tips pointed down, and there is even one jar with little pieces that I had leftover from trimming the asparagus to fit the jars. Since then, I have read that tips down are the way to go.

If you end up pickling asparagus, I'd love to hear how yours turns out. Good luck!

Preparing your jars for canning:Either hand wash the jars or run through a hot cycle of your dishwasher. Place the clean jars on a baking sheet and set in a 250 degree oven. Place the snap lids and rings in a saucepan full of water and bring to boil. Keep the lids and rings in the hot water until you are ready to seal the jars. While you are getting this prep work done, drag out your big canning pot, fill it two-thirds full of water and bring to a rolling boil. If you don't have a big canning pot, they aren't very expensive and they are very necessary if you are canning veggies and fruit (I bought mine at the local Home Hardware). FYI - I keep old rings to use again but you should never try to use the snap lids twice. Once a jar has been opened, it must be refrigerated; and once the jar is finished, the snap lid can be disposed of.

Pickled Asparagus
Makes about 7 1-quart jars.

6 lbs. very fresh asparagus, washed and trimmed
8 c. filtered water
2 c. white vinegar (if not using filtered water, increase the vinegar by a 1/2 cup)
1/2 c. granulated sugar
3 T. pickling salt
1/4 t. alum
1 clove garlic per jar
1 sprig fresh dill or 1 T. dill seed per jar
Optional: 3 peppercorns per jar

1. Place the water, vinegar, sugar, salt, and alum into a large saucepan. Bring to a boil. Meanwhile, wash and trim the asparagus to fit into the jars.
2. Remove the jars from the warm oven. Place one clove of garlic, a sprig of fresh dill, and 3 peppercorns (if using) in each jar. Pack the asparagus tightly into the jars. Carefully pour the boiling brine into the packed jars, being sure to cover the ends of the asparagus that are sticking up, but leaving about a 1/4-inch of space from the top of the jar.
3. Wipe the rims of the jars and place a snap lid on each one, followed by a ring. Tighten the rings well. Place each jar into the rapidly boiling water in the canning pot. Set the timer for 10 minutes. You are basically boiling the jars of asparagus during this process, killing the bacteria that might be inside the jar.
4. When the 10 minutes is up, carefully remove the jars from the boiling water and set on a flat surface to cool. As the jars cool down, you should here the snap lids "snap". This tells you that they have sealed and they are fine to store at room temperature (when those lids pop, your heart will probably start to do a little happy dance!). Don't eat the asparagus for at least 3 weeks to allow the flavours to penetrate the asparagus.

The Asparagus Man

2009-06-11T22:10:00.005-04:00

I've made a new friend. His name is Lorne and he is THE expert on pickled asparagus. Let me tell you the story.

I was picking up asparagus last week and happened to catch one of the owners of the farm at home. We started talking about food and I mentioned that I was interested in pickling asparagus. She claimed to know the perfect person for me to talk to - Lorne. Apparently, he has been pickling asparagus for years. She told me to drop in on him, that he would probably be very happy to share his recipe and tips.

Ellen and I dropped by his house one morning. I pulled into the driveway, surveying things from the safety of the car. There were no cars in the driveway, but Lorne was sitting outside in a lawn chair. I waved and he threw his hands up in the air with a look of sheer delight, as if to say, "Finally you're here! It's so good to see you!"

Describing Lorne as tickled pink would be an understatement. Within a minute of our introductions, I found myself caught in a big bear hug from a man that, besides being a pickled asparagus maker of some repute, I didn't know from Adam.

He ushered me into the house, where he keeps his recipe for pickled asparagus under the phone book in the kitchen. The recipe wasn't where he thought it would be; his wife had been doing some cleaning and must have moved it, he explained. He grabbed a jar of the asparagus and two forks and we headed back outside. I tasted a couple of the asparagus spears, and they were good. Besides the main ingredient, there were cloves of garlic, pink and black peppercorns, and a red chilli pepper. When I begged off having more, he told me that I could take the jar home.

Throughout this time, Lorne kept shaking his head and saying that he just couldn't believe how great it was that I had stopped in. In no time, I found out many details of his life, the pickled asparagus bridging the gap between us. At almost 80 years of age, there was a lot of history to catch up on. Our visit probably lasted less than 15 minutes, but you would be shocked if I told you what I discovered about my new friend during that brief meeting.

While I was there, I had many thoughts running through my mind. "Are you crazy? Don't go into the house with him. What if he's a creep?" And into the house I go. "I hope this asparagus is ok to eat. I wonder when his wife is coming back? Oh, the lengths I'll go to for a recipe..." And out for a tour of his wife's garden I go. What I realized after my visit was that he was not a creep, nor was he senile. I think he was a lonely person who was thrilled to have a young person (ok, I'll say it - a woman) stop in for a visit, express interest in one of his hobbies, and give him the time of day. It amazes me time and time again how food brings the unlikeliest of people together, no matter their ages or their backgrounds.

Around dinner time that evening, I was busy in the kitchen when I heard Ellen call out, "Mom! The asparagus man is here!" Sure enough, Lorne had photocopied the recipe for the pickled asparagus and was dropping it off. Yes, I must have mentioned where I lived. No, I don't mind if "The Asparagus Man" drops by once in a while for a chat. I have followed his recipe to pickle some asparagus since then, and I think he is looking forward to critiquing them for me. If I'm lucky, maybe I'll learn something.

The Creamiest Hummus

2009-06-10T08:45:00.005-04:00

Making hummus with dried chickpeas has been on my mental list of "recipes to try" for awhile now. I (finally) remembered to soak the dried chickpeas in water overnight.

There are a number of sources claiming that soaking and cooking dried chickpeas makes for the best hummus. The biggest problem with using this method is remembering to do the soaking - so much easier to open a can of chickpeas. And then there is the cooking of the chickpeas for an hour before you can even start the recipe in earnest. Do not let these factors deter you from making this. You won't be able to whip up a bowl of hummus at the drop of a hat, but you will have a seriously good hummus for those times that you do plan ahead, possibly wishing to impress company (or just yourself).

I used to make hummus quite often, until the kids started turning their noses up at it. They seemed to prefer the supermarket variety, and even that has fallen from favour recently. Hummus is the perfect food for kids. Not only is the hummus itself good for them, but it encourages lots of dipping with fun things like carrot and celery sticks, colourful sweet peppers, rice crackers and pita bread triangles.

It is official - this hummus was really creamy and really smooth. Much smoother than any hummus I have made before. Prior to this, I was always adding more oil and lemon juice to try and get it to the desired consistency, without much success. I can only assume that soaking the chickpeas made all the difference. Or how the ingredients are added the ingredients to the food processor helps, too. Whatever the reason, this hummus was delicious.

The Creamiest Hummus

1/2 cup dried chickpeas
1/8 t. baking soda
3 T. fresh lemon juice
1/4 c. cooking water from the chickpeas
4 T. tahini, stirred well
2 T. extra-virgin olive oil
1 small clove garlic, minced (optional)
1/2 t. sea salt
1/4 t. ground cumin
Pinch cayenne
1 T. fresh parsley or cilantro, minced

1. Place the dry chickpeas in a large bowl. Cover with 1 litre of water, and soak overnight in the fridge. Drain. In a large saucepan, bring the soaked chickpeas, baking soda, and a fresh litre of water to a boil. Reduce heat to low and simmer gently for about 1 hour. Reserve 1/4 cup of cooking water from the chickpeas before draining. Set aside.
2. In a small bowl, combine the lemon juice and the reserved cooking water. In another small bowl, thoroughly combine the tahini and 2 T. of olive oil.
3. Place the chickpeas in the work bowl of a food processor. Remove 1-2 tablespoons of chickpeas for garnish; set aside. Add the garlic, salt, cumin, and cayenne to the food processor and process until the almost fully ground, scraping down the bowl as you go.
4. With the machine running, add the lemon juice mixture in a steady stream through the feed tube and continue to process for about 1 minute, until the mixture is really smooth, scraping down the sides as necessary. With the machine running, add the oil/tahini mixture in a steady stream through the feed tube. Process until the hummus is very smooth and creamy.
5. Transfer the hummus to a serving bowl, sprinkle with the reserved chickpeas and parsley. Drizzle with a little extra olive oil and serve.

*For my hummus yesterday, I omitted the garlic (only because I was out of fresh garlic), and the flavour was still great.

Rice Noodle Salad with Barbecued Chicken & Shrimp

2009-05-28T21:09:00.006-04:00

Who wouldn't love to come home to this? After being away this week, Alan certainly appreciated dinner. He was almost as happy as the Barefoot Contessa's husband, Jeffrey, on a Friday night.

This recipe has a number of different steps, none of them difficult. The marinade is great for anything you might be grilling. You don't have to add the chicken and the shrimp to the salad, if you don't want. Just skip the marinade and barbecuing instructions and carry on with the rest of the recipe.

Rice Noodle Salad with Barbecued Chicken & Shrimp

Marinade for the chicken and/or shrimp:
1 clove garlic, minced
2 T. coarsely grated ginger
1/4 c. cilantro, chopped fine
Juice of 2 limes
2 T. tamari (or soy sauce)
1/2 t. kosher salt
1/4 t. hot red pepper flakes
1/2 c. olive oil or sunflower oil

1. Mix all of the ingredients together. Marinate a half pound of shrimp (shelled) and 4 boneless chicken thighs or 2 boneless chicken breasts. Leave to marinate for at least half an hour. While you are waiting, start the barbecue and work on the rest of the salad.

For the salad:
1/2 lb. thin rice noodles, cooked according to directions on the package
1/4 c. granulated sugar
1/4 c. fish sauce (aka: Nam Pla)
1/4 c. rice wine vinegar
2 cloves garlic, minced
4 green onions, sliced into 1/2-inch lengths
2 eggs, beaten
1/4 t. hot red pepper flakes
1/4 c. fresh lime juice
1 c. snow peas, sliced thin
1/2 c. salted peanuts

1. In a large bowl, pour boiling water over the noodles. Let sit from 5 to 10 minutes, or until the noodles are soft enough to eat. Drain well and drizzle with sesame oil to keep them from sticking together. Scramble the eggs in a small skillet, just until cooked. Chop and set aside.
2. Mix the sugar, fish sauce and rice wine vinegar together. Set aside. At this time, you may want to start barbecuing the chicken and shrimp. For the shrimp, cook them on each side for a minute or two and then take them off the grill right away. Cook the chicken, skin side down, and let it get nice and crispy. Continue cooking the chicken until it is cooked through, then remove it to a cutting board and slice thin, skin and all.
3. In a large pot, heat a tablespoon or so of olive oil over medium heat and saute the garlic and half of the green onions for a few minutes. Add the rice noodles and the fish sauce mixture. Reduce the heat to medium-low and cook until the liquid is absorbed. Add the scrambled eggs, shrimp, chicken, the rest of the green onions, 1/4 teaspoon hot red pepper flakes, snow peas and lime juice. Mix well.
4. Sprinkle with chopped peanuts and cilantro. Serve warm or at room temperature.

Serves 3 or 4, depending on how hungry you are.

Cream of Asparagus on Toast

2009-05-27T21:04:00.013-04:00

This recipe may seem old-fashioned to you, but we still love it in our family. I remember asking my Grandma if she could show me exactly how she made it. Of course there wasn't a recipe, but it is easy enough to make. She showed me how she would bend the asparagus, starting near the bottom, until she found the sweet spot where the stalk would naturally give way and snap in two. These days, I prefer to trim the bottoms and then peel them. However, if I am flush with asparagus, I snap the ends like my Grandma did.

You will want to make sure that your asparagus is washed well. The cooking water is used as part of the dish, so you don't want it to be sandy. Cover the asparagus with just enough water. If you find that the cooked asparagus is too soupy, drain some of the water off before adding the milk mixture. Take your time and really taste the asparagus for seasoning. Too little salt and you might as well not bother eating it. It isn't much to look at, so it better taste good.

I spent one long day picking asparagus for my Uncle Tom, who has a farm just east of Harrow. The pickers sat on the back of an apparatus that was pulled behind a tractor. Our bottoms were very low to the ground, while our feet were elevated to keep them out of the way. Each picker had a sharp knife and as we moved along the rows, we cut the asparagus near the base. It helped if you were quick and coordinated. Uncle Tom never did ask me back, making me wonder if I lacked one or both of those qualities...

Cream of Asparagus on Toast

1 lb. fresh asparagus, washed, trimmed, and cut into 1-inch pieces
1 T. flour
3 T. milk
1/4 t. sea salt
1/4 t. fresh ground black pepper
4 slices good-quality bread

1. Place the asparagus in a medium saucepan. Add water until just covered. Add a little salt and bring to a boil. Cook over medium heat for about 30 minutes. Mash with a wooden spoon or a potato masher.
2. Whisk together the milk and flour. Add to the asparagus and cook for another 3 minutes over medium-low heat. Season with salt and pepper.
3. Toast the bread and butter the slices, if you wish. Spoon the asparagus over the toast and serve immediately.

Serves 2 or 3.

Rhubarb Tapioca Pudding

2009-05-24T22:25:00.003-04:00

My mom used to make a pot of stewed rhubarb for us every spring. It didn't matter if it was served warm or cold. We ate it on its own or over ice cream, any which way we could think of. Then one year, she started adding tapioca to the stewed rhubarb. In my opinion, it made it even better - a little thicker, a little more pudding-like.

My neighbour, Nancy, loaned me a cookbook a while ago. It is a 1936 edition of The Boston Cooking-School Cookbook, by Fannie Farmer. The book is fragile, to say the least, but with kid gloves I have been looking through the pages and finding some great old recipes. Rhubarb tapioca pudding was one of them.

I immediately remembered my mom's stewed rhubarb with tapioca and I got straight to work. This might be for die-hard rhubarb lovers only, but when I mentioned it to one of my friends, her husband's eyes lit up and she said, "That would be something that he would love."

I can't imagine that him and I are the only ones who would enjoy this pudding, even if I am the only one who would eat it at my house...

Rhubarb Tapioca Pudding

1/3 c. quick-cooking tapioca
1 1/4 c. boiling water
1/2 t. salt
3 c. fresh rhubarb, cut into 1/2-inch pieces
1 1/3 c. granulated sugar

1. In a heavy bottomed sauce pan, mix the tapioca with the boiling water and salt. Cook over medium heat until the tapioca has absorbed the water.
2. Place the peeled rhubarb in a bowl and sprinkle with the sugar. When the tapioca has absorbed all of the water, add the rhubarb to the pan. Cook until the tapioca is transparent and the rhubarb is soft. Serve with extra sugar, if desired, and thin cream.

Rhubarb Cheese Torte

2009-05-19T06:00:00.003-04:00

This is not your average cheesecake. In a nutshell, a walnutty crust, topped with rhubarb that has been stewed in Grand Marnier, topped with a ricotta-cream cheese mixture, topped by more crumbled crust.

I have been wanting to make this dessert for years, but for some reason or another have never gotten around to it. Our super-brunch on Sunday was a perfect reason to make it, and it was adored by everyone - including the kids. So much so, that I forgot to take a picture of it, before it was, literally, almost gone.

This recipe is from Sarah Leah Chase's Cold Weather Cooking cookbook. This is a book that I bought when I was just out of high school and I have made so many great recipes from it. She takes you through the fall, Thanksgiving, Christmas, the long winter, and into spring. There are several rhubarb recipes in the spring section, and I have tried most of them. If you come across this book in a second hand store or in a bargain bin somewhere, snap it up. You can never have too many great cookbooks.

Rhubarb Cheese Torte

4 c. fresh rhubarb, diced
1 2/3 c. granulated sugar
1/3 c. Grand Marnier, Triple Sec or other orange liqueur
1 c. all purpose flour
1/2 c. walnut pieces
2 t. ground cinnamon
1 T. orange zest
1/2 c. unsalted butter, at room temperature, cut into small pieces
15 oz. ricotta cheese
8 oz. cream cheese, at room temperature
2 t. vanilla extract
3 eggs

1. Place the rhubarb, 2/3 c. of the sugar, and the liqueur in a saucepan. Bring to a boil over medium heat, stirring occasionally, then reduce the heat and simmer until the rhubarb is cooked and thick, about 15 minutes. Set aside to cool.
2. Preheat the oven to 350 degrees. Butter a 9-inch springform pan. Cut a circle of parchment paper and fit it into the bottom of the pan. Butter the parchment paper.
3. For the crust, process the flour, 1/2 cup of the remaining sugar, the walnuts, cinnamon, and orange zest together in a food processor until the nuts are finely chopped. Add the butter and process just until the mixture resembles coarse crumbs. Press half the crumb mixture over the bottom of the prepared pan. Reserve the remaining crumbs for the top.
4. In an electric mixer fitted with a paddle attachment, beat together the ricotta, cream cheese, and the remaining 1/2 cup of sugar until very smooth. Beat in the vanilla and then the eggs one at a time, beating well after each addition. Pour the rhubarb over the crumb layer in the pan. Top with the cheese layer, using a spatula to smooth and distribute it evenly.
5. Bake the cheesecake 40 minutes. Remove from the oven and sprinkle the top with the remaining crumb mixture and bake until the top is golden brown, about 20 minutes more.
6. Let the cheesecake cool completely on a rack, then refrigerate for a couple of hours before serving. Remove the side of the pan and cut into generous wedges.
Makes 8-10 servings.

Rhubarb Oatmeal Muffins

2009-05-12T08:45:00.004-04:00

Yesterday, I stopped by Farmer Jones' place to see what he has on offer right now. If this is the first time you have heard of Farmer Jones, check out the Rhubarb Custard Pie (June '08).

He has plenty of rhubarb ready and we went to his back garden where he pulled a big armful for me. He also gave me a clump of chives, which I have added to the two chive plants I got from him last year. You can never have too many chives. We also picked up a little rhubarb plant to add to the garden. All this, and a large jar of honey (from his hives out back) and three dozen eggs (from his brood of chickens), and I walked away a very happy customer!

There is something so satisfying about doing grocery shopping this way. Walking around his little pond, we were mesmerized by the plump white goose with the bright orange bill, and a pair of ducks, new to the farm. I wish I had taken my camera. The bees were getting busy in the hives, and Mr. Cogburn, the rooster, looked happy sitting in the sunshine.

Farmer Jones came from a family of market gardeners, farming 5 acres of vegetables. He is great for giving little tips and tricks about gardening. For instance, I have been harvesting my own rhubarb patch with a paring knife. He reminded me that if you pull the stalks from the base, the rhubarb will continue to sprout new growth. I think I did know that, but I had forgotten in my excitement at having my own rhubarb patch. We also discussed natural fertilizers, the only kind he uses. These can be sort of mucky, as you would expect, coming from the chicken coop and the rabbit's quarters, but is very effective.

I feel very lucky to have many different food sources practically at my back door. When I told my sister about our trip to Farmer Jones', she reminded me that when you live in the country, as we pretty much do, you have a better chance at finding the local producers as you drive around the countryside doing other things. For city dwellers, farmer's markets are the next best thing.

I have made these muffins several times over the years. They are simple and good for you. I also like having a few muffin recipes on hand that use oil instead of butter. If I wake up in the morning with muffins on my mind, I don't have to worry if I only have rock-hard butter. The pieces of rhubarb will be soft and moist in the muffin, almost custard-like.

Rhubarb Oatmeal Muffins

1/4 c. vegetable oil
3/4 c. brown sugar
1 c. all purpose flour
2 t. baking powder
1 t. baking soda
1/4 t. kosher salt
1 c. buttermilk
1 egg
1/3 c. large flake rolled oats
2/3 c. oat or wheat bran
1 1/2 c. rhubarb, chopped into small pieces
Demerara sugar

1. Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper muffin cups.
2. Combine oil, brown sugar, flour, baking powder, baking soda, and salt. Add buttermilk, egg, oat or wheat bran, and rolled oats. Mix gently. Fold in the rhubarb pieces.
3. Scoop the muffin batter into the 12 muffin cups. Sprinkle the top of each muffin with demerara sugar. Bake 20 minutes, or until a toothpick comes out clean. Remove the muffins from the pan and let cool.

Makes 12 muffins.

Pasta with White Beans & Rapini

2009-05-05T02:20:00.005-04:00

I have a new favourite podcast. "At the Splendid Table" airs weekly on APM (American Public Media radio) and is the show for people who love to eat. I have been listening to it in the car, in the kitchen, and when I'm taking the dogs for walks. Any chance I get, really.

Each show is almost an hour and it is packed with interesting information and stories - about food. Let me give you an example. I was out for a walk the other night and I listened to a show. It began with two regulars who travel around the US, reporting on great spots they find, and they talked about a place in North Carolina that does incredible barbecue. Next up was a discussion on fava beans and green peas. A scientist discussed the confusing world of good fats (omega 3's and 6's) and a wine expert talked about Barolo winemaking in Italy. By the end of that dog walk, I felt I had really learned something (I have been wanting to know more about fava beans, but I hadn't gotten around to it).

On a different show, the host and a guest were talking about simple pasta dishes. They rattled off one of their favourites. I came home and made my own version of it. The key to the sauce is adding some of the pasta cooking water to the other ingredients. The starch from the pasta adds some thickening, and the saltiness of the water adds all the seasoning you really need. They said to salt the water really well, with maybe a handful of kosher salt. You can add almost anything to this sauce - I used what I had - and the can of beans is surprisingly good in this, and good for you.

If you would like to check out these podcasts for yourself, go to www.splendidtable.org

Pasta with White Beans & Rapini

1 package pasta (I used spaghetti)
1/4 c. kosher salt
1 onion, chopped
2 T. extra-virgin olive oil
2 cloves garlic, minced
2 c. fresh tomatoes
1 can white beans, rinsed
1 bunch rapini
1/4 t. fresh ground pepper
1 c. fresh grated parmigiana reggiano
1/4 c. fresh parsley, chopped fine

1. Bring a large pot of water to a boil. Add the kosher salt. Place the rapini in the boiling water for a minute or so, remove, and set aside. Cook the pasta until almost done to your liking. The pasta will continue to cook once it goes into the sauce. Reserve 2 cups of the pasta water. Drain and set aside until the sauce is ready.
2. In another large pot, heat the olive oil over medium heat and saute the onions and garlic until soft and fragrant, about 8 minutes or so. Don't let the garlic burn. Add the fresh tomatoes and continue cooking until the tomatoes start to break down. Add the beans, rapini, and a half cup of parmigiana reggiano. Add one cup of the reserved pasta water. Stir to combine and add more pasta water, if necessary, to make a nice sauce.
3. Add the chopped parsley and the pasta. Toss together and serve warm with the remaining cheese.

*I have to admit that I went ahead and drained the pasta without reserving the cooking water. The sauce wasn't as thick and sauce-like as it could have been, but I added some extra olive oil and another handful of cheese and it was still very good.

Grilled Lemon Chicken

2009-05-02T21:43:00.005-04:00

I was very excited this morning to see that my chives have flower buds. I will be making chive flower butter (June '08) probably within the week. There are a few options for making chive flower butter. Regular unsalted butter, organic unsalted butter, or make your own sweet cream butter. If you haven't tried making your own butter yet, for something as delicious as chive flower butter, it is a real treat. If time is an issue for you, better to make the chive flower butter with whatever you have on hand, rather than miss the chive flower season all together.

I finally transplanted my tomato plants from their little seedling cups to larger containers. I have 9 San Marzano tomato plants and 9 yellow pear tomato plants. I am optimistic that I will be harvesting my own tomatoes this year, but there is still a lot of time between where they are now (about 8 inches high) and when they will start producing fruit. I will keep you posted on their progress.

This past week, I knew I wasn't going to be home for dinner but I still wanted my family to have a decent meal. I confess that there are many times when I don't give it much thought and they end up eating "Daddy's Famous Grilled Cheese sandwiches". And that's ok - I love a good grilled cheese myself - but I wanted them to have a really good dinner.

I flattened and marinated boneless/skinless chicken breasts in the lemon mixture below. It is essentially from the original Barefoot Contessa cookbook, with a couple tweaks. When I noticed the recipe, it was almost shocking to me that I hadn't tried it before. My original Barefoot is not in the greatest shape anymore because I have essentially cooked my way through it. It is definitely a desert island cookbook.

When it was time for Alan to get dinner ready, he started the barbeque. I had made a pot of plain brown basmati rice that just needed a minute or so in the microwave. He boiled some water and quickly cooked several bunches of baby bok choy. The chicken took no time to cook because they had been flattened. I had also made the peanut sauce that goes with the lemon chicken, but it didn't seem to be necessary (very little was eaten). The dinner was simple, very quick for Alan to prepare, and it was declared a winner by all. Especially the chicken.

Grilled Lemon Chicken

4 chicken breasts
1/2 c. fresh lemon juice
1/2 c. extra virgin olive oil
1 t. kosher salt
1/2 t. fresh ground pepper
1 T. fresh herbs (whatever fresh herbs you like)

1. Combine the lemon juice, olive oil, salt, pepper, and herbs in a large bowl. Place the chicken breasts in a bowl and marinate for at least a 1/2 hour or overnight.
2. Heat the barbecue. Cook chicken about 3 minutes per side, or until cooked through. Don't overcook the chicken or it will be tough.

*The Barefoot Contessa serves this chicken as an appetizer. She grills the breasts whole, slices it thin, and threads the pieces lengthwise on bamboo skewers. This is where her peanut sauce comes in

Chicken Marbella

2009-04-21T21:59:00.004-04:00

This is a delicious chicken recipe. Perfect to serve when you have a houseful of company and you need something easy, but something that will blow their socks off.

I can think of so many occasions that Chicken Marbella will work, but this would be my favourite. Picture this... you are on your way to a beautiful home by the ocean with good friends. You don't want a lot of hassle on your first night there. You marinate the chicken the day before leaving, arrive at your destination (the Atlantic or Pacific oceans would both work for this), bake for an hour in the oven, make a pot of mashed potatoes, and voila - your friends are truly in awe of how you pulled such a tasty dinner out of your hat. Add good wine, candles, the sound of the pounding surf and you have the beginning of a wonderful weekend. (insert long sigh) Why do I live in the middle of the country?

This recipe calls for 10 pounds of chicken. I made it just for my family and there are plenty of leftovers. Last night, I needed a quick dinner for myself and I heated up some of the chicken on a bed of brown basmati rice and it was almost as good as having it with mashed potatoes. According to my friend Shaila, you can freeze some of the leftovers and the chicken still tastes great. I have no clue as to how many times she has made this chicken, but I'm sure it's in the double digits.

You may look at this recipe and wonder, "Why prunes?" You will have your answer the minute you take your first bite. The prunes turn into soft little blobs of sweetness, caramelizing as they cook. The olives and capers perfectly balance out that sweetness, making this, "a dish for all seasons". I cooked the chicken for about an hour and a half. The chicken tasted almost like it had been barbequed; not crispy, just full of flavour.

Chicken Marbella

10 lbs. chicken pieces (4 small, whole chickens or a bunch of thighs and legs) bone-in or de-boned, it's up to you
1 whole head of garlic, peeled and chopped in a food processor
1/4 c. dried oregano
1 T. kosher salt
1 t. freshly ground black pepper
1/2 c. red wine vinegar
1/2 c. extra-virgin olive oil
1 c. pitted prunes
1/2 c. green olives
1/2 c. capers with a little juice
6 bay leaves

Combine all of the ingredients above in a large bowl. Cover and refrigerate overnight. If you are taking the chicken somewhere the next day, divide the chicken and marinade into large ziploc bags.

When you are ready to cook the chicken, preheat the oven to 350 degrees. Arrange the chicken in a single layer in baking dishes, dividing the marinade evenly between them.

3/4 c. brown sugar
1 c. red or white wine
1/4 c. Italian parsley, chopped fine

Sprinkle the chicken with the brown sugar and pour the wine over everything. Bake for 1 to 1 1/2 hours for bone-in chicken. Bake for 30-45 minutes for boneless chicken. Baste frequently. I would try to baste every 15 minutes or so, less at the beginning and more at the end. When the chicken is finished, sprinkle with parsley and serve.

Muffuletta Sandwiches

2009-04-16T13:46:00.005-04:00

This sandwich is intriguing. It sounds so good, but I don't think I have seen on it on many menus (could it be that I'm not getting out nearly enough?). Let me assure you, I made my first muffuletta sandwiches today and, they are as good as they sound.

As you may recall from reading about the apple strudel yesterday, my sister was visiting. Our visit was cut short because Hugh was under the weather, and she left early this morning. She left me four panini buns and all of a sudden I knew what I had to make - muffuletta sandwiches. I wrote up a quick grocery list and away I went.

Please understand this; these sandwiches aren't cheap. Lori bought the panini buns for around $2.00. I had some of the ingredients in my pantry and the rest I had to go out and buy. Here is what my grocery bill looked like.

Roasted Red Peppers - $2.49
Fresh olives - $4.10
Provolone cheese - $7.69
German Salami - $3.60
Mortadella - $5.62
Black Forest ham - $5.17
Total of ingredients that I bought today - $28.67

I did buy more meat and cheese than I needed. It happens every time. I was trying to visualize, in my head, the size of the buns. I pictured them being about 12 inches round, when in reality they were about 7 inches, at their longest spot. I only used 1 roasted red pepper out of the jar, but I can use those for something else (soon though, as roasted red peppers go bad quickly). Just note that the amounts for the meats and cheese are rough estimates - you may want more more or you may have leftovers.

These sandwiches are definitely impressive. Alan, who has been having a very busy week, will certainly appreciate one of them in his lunch tomorrow (I'm hoping he skips reading about the grocery bill, though...!). If you were going on a special picnic with friends, they would be blown away by these sandwiches. Hoping to impress that special someone? These would do the trick.

Muffuletta Sandwiches

4 flat panini buns
1/3 c. red wine vinegar
2 garlic cloves, minced to paste
1 t. dried oregano
1/2 c. extra-virgin olive oil
1/2 t. kosher salt
Fresh ground black pepper
2/3 c. combination of green and Kalamata olives, pitted and chopped fine
1/3 c. roasted red pepper (from a jar works fine)
1/3 lb. thinly sliced Black Forest ham
1/3 lb. thinly sliced German Salami
1/3 lb. thinly sliced Mortadella
1/3 lb. aged Provolone, sliced
1/2 red onion, thinly sliced
Baby spinach, washed and dried

1. Whisk together the vinegar, garlic, and oregano. Slowly whisk in the olive oil. Add the olives and roasted red peppers and stir together well. Add the salt and pepper, to taste.
2. Slice the panini buns in half horizontally. Spread about 2 tablespoons of the vinaigrette on the bottom of each bun. Layer the meats and cheese on the bottom buns. Top with slices of red onion and cover the whole thing with a layer of baby spinach.
3. Divvy up the remaining vinaigrette on each of the top halves. Place the top buns on the sandwich and press gently. Wrap each sandwich in plastic wrap.
4. Refrigerate for at least an hour before eating, to let the flavours mingle, or leave in the fridge overnight and have for the lunch the next day.

Apple Strudel

2009-04-15T12:26:00.004-04:00

This is my sister's new go-to dessert. She arrived this morning with an unbaked apple strudel that had thawed on the drive up to our house. We just pulled it from the oven.

According to Lori, one of the secrets of this very simple dessert is the treatment of the phyllo pastry. Each layer of pastry is brushed with melted butter, followed by a light dusting of sugar. The recipe makes three strudels, enough to bake one right away and have two in the freezer for a rainy day.

I was reading a cookbook the other day, in which the author was insisting that making your own phyllo dough was easy enough to do. The recipe, following the enticing introduction, needed a dough that was thicker than pre-made phyllo, but still quite thin. With enough coaxing, I would consider making my own phyllo pastry - maybe in about 10 or 15 years, when I can fit it into my schedule!

Apple Strudel

1 package phyllo dough
1/2 c. unsalted butter
3 T. granulated sugar
8 c. apples, peeled and sliced
2 T. fresh lemon juice
1/2 c. granulated sugar
1/3 c. all-purpose flour
1/2 t. ground cinnamon

1. Preheat the oven to 350 degrees. Melt butter in a small saucepan. In a large bowl, toss sliced apples with lemon juice, 1/3 c. sugar, flour and cinnamon. Set aside.
2. Unfold sheets of phyllo and keep covered with a dish towel. Take one sheet of phyllo and lay on a flat surface. Brush thoroughly with melted butter. Sprinkle with sugar and place another sheet of phyllo on top. Repeat until 5 sheets have been used, keeping the remaining phyllo covered at all times.
3. Place 1/3 of the apple mixture down the centre of the phyllo sheets, lengthwise. Fold the top over the apples lengthwise, fold in each end and then fold the bottom over. Flip so that the seam of dough is underneath. Gently place sideways on a parchment covered baking sheet. Repeat twice more. Once all three strudels are finished and on the baking sheet, brush tops with melted butter and sprinkle generously with sugar. Cut three slits diagonally on the tops of each strudel to vent the steam.
4. Bake for 30 minutes or until the phyllo pastry is golden. Serve warm or at room temperature. Makes 3 strudels.

*If you are freezing one or two of the strudels for later, wrap carefully in 2 layers of plastic wrap and place in a flat area of your freezer or in a shallow plastic container. Allow to thaw before baking.

*A picture of my little nephew, Hugh, in honour of his favourite dessert.

Mexican Pizza

2009-04-09T21:27:00.003-04:00

According to my husband, Alan, this is the best dinner I have "made in ages". You can imagine the look on my face after that comment... Blogging about this recipe hadn't even crossed my mind until he was still going on about it after polishing off the leftovers. Apparently, if he could find a restaurant that had this on their menu, he would eat lunch there all the time. Add a Corona and you have pure perfection (according to Alan)!

Mexican Pizza

1 lb. lean ground beef
1/2 c. onion, chopped
1 t. garlic, minced
1 c. tomatoes, chopped
1 medium carrot, grated
1 red pepper, diced
1 can refried beans
1/4 c. fresh cilantro, chopped
1 t. chili powder
1 t. ground cumin
1/2 t. salt
1/4 t. fresh ground pepper
1/2 - 1 c. pizza sauce
4 naan breads
2 c. old cheddar, grated
1/2 c. green onions, sliced thin
Guacamole (Oct. '08), salsa, and sour cream

1. Preheat oven to 375 degrees. Heat a large skillet over medium-high heat. Add ground beef, onions, and garlic. Cook, stirring often, until the beef is no longer pink. Add the tomatoes, grated carrot, red pepper, and beans. Cook and stir for a few minutes, working the beans into the beef mixture. Add cilantro, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
2. Spread a thin layer of pizza sauce over the naan breads. Top with half the cheese. Spoon the beef mixture evenly on top of the pizza sauce. Top with remaining cheese. Sprinkle with green onions.
3. Place naans on a baking sheet and bake for 10 to 12 minutes, or until the cheese is completely melted. Serve with your favourite taco toppings, such as sour cream, guacamole, and salsa .

Homemade Mayonnaise/Deviled Eggs

2009-04-03T01:57:00.005-04:00

When I was working in France, there were many times that Linda Meinhardt (the owner) was back in Vancouver, leaving the place in my capable hands. During one of her absences, we planned a surprise party for Andy, the English gardener who lived nearby and had worked at the Chateau from the beginning.

Andy and his wife, Sue, were like family to me. They had given up running a busy pub in Hampshire, England to have a simpler way of life. They bought an old house in a small village and in their spare time, they renovated it enough to turn it into a small B&B.

For the birthday party, it was a beautiful July evening and we set up in the Chateau's outdoor kitchen. The details of the meal escape me now, except for one thing. A stainless steel bowl containing a bright yellow mayonnaise. A French couple, Patrick and Diana, showed up with a bottle of wine and the lemony mayonnaise. I remember thinking that it was an odd thing to bring to a party. But it was so good. We had steamed artichokes and pulled the leaves off, dipping each one in the mayo and scraping the leaves clean with our teeth.

Over the last 6 months, I have made deviled eggs a few times. Each time, I was trying different ingredients like capers, horseradish, or a variety of herbs, mixed with the egg yolks and Hellman's mayo. This time, I decided to make the mayonnaise from scratch and keep the deviled eggs very simple. It was a revelation. The yolk mixture was bright yellow and the deviled eggs tasted perfect.

Homemade Mayonnaise

1 cold egg yolk
1 1/2 t. Dijon mustard
1 1/2 t. white wine vinegar
1/2 t. sea salt
1/8 t. fresh ground pepper
1 c. sunflower or grapeseed oil

In a large bowl, whisk all of the ingredients together except the oil. Add the oil, a few drops at a time, until it comes together, and then add a little more. Once the mixture reaches a smooth, creamy consistency, you can add the oil a little bit faster. Still be sure to whisk any oil in before adding more.
Covered, the mayonnaise, will keep for 1-2 weeks in the fridge. Makes 1 cup.

Deviled Eggs

8 extra-large eggs
1/2 c. homemade mayo
2 T. fresh chives, chopped
1 t. fresh lemon juice
A little salt & pepper, to taste

1. Place eggs in a large pot and cover with cold water and 1 teaspoon of salt. Place over medium-high heat and bring to a boil. Let boil for 1 minute and then turn off the heat. Cover and let sit for 10 minutes. Drain the eggs and run cold water into the pan to cool the eggs.
2. Slice eggs in half lengthwise. Remove the yolks and place them in the work bowl of an electric mixer with the mayo, chives (if using), and lemon juice. Process until smooth and check for seasoning.
3. Fill the egg halves with about a tablespoon of yolk mixture. Makes 12 to 16 deviled eggs.

My Italian Wedding Soup

2009-03-27T14:10:00.005-04:00

I haven't been reaching for my Barefoot Contessa books as often as I used to, but I did come across this soup in her newest book. Trying to wean myself off of Ina and enjoying other cookbooks in my collection. However, the picture in her book of the little meatballs on the pan was enough to end my hiatus.

I did change a few things from that recipe. I didn't have any small pasta to put in the soup so I decided not to add any. After a pasta is added to soup, no matter if the pasta has been cooked ahead of time or not, it still soaks up stock to some degree. Not much of a problem, but at this time of year, my homemade chicken stock is in short supply - I tend to use it soon after it's made. I'm sure to be a traditional Italian Wedding soup, it should have pasta in it - that's why I felt compelled to call it "My Italian Wedding soup". I have not had an Italian wedding of my own, though I have been a guest at a few.

Another prudent decision I made was not adding baby spinach to the whole pot of soup. I knew once I added the tender, healthy green leaves, my kids would immediately react negatively. Without the spinach, the kids enjoyed bowls of this delicious soup, and Alan & I enjoyed it with lots of wilted greens and extra Parmesan cheese sprinkled over the top.

In the Barefoot recipe, she calls for 3/4 pound of ground chicken and sausage. Most packages of ground chicken and sausages weigh in at about 1 pound each. I decided to use all of the chicken and sausage and I increased most of the other ingredients for the meatballs to make up for it. There were a lot of meatballs, but they are the star of the soup and people won't complain. You will need to add extra chicken stock or water to the soup pot, but wait and see until after everything has been added.

A word about homemade chicken stock - it is so easy and so worth it. When I buy a whole chicken to roast, I have two things on my mind. One is cooking the perfect roast chicken for dinner, and the other is using the leftover carcass for stock. For directions, go to the entry "Conspicuous Consumption & How to Make a Good Chicken Stock" (Nov. '07). I mentioned to a neighbour that I had made this incredibly good soup. She sort of frowned and said, "Well, you probably make your own chicken stock." I told her that I do, but that she could too. Really she could. And so could you.

My Italian Wedding Soup

For the meatballs:
1 lb. ground chicken
1 lb. sausage (chicken or turkey Italian sausages), casings removed
1 c. fresh bread crumbs
2 or 3 cloves garlic, minced
1/4 c. fresh parsley, chopped fine
3/4 c. grated Parmesan cheese, plus extra for serving
1/4 c. milk
1 egg, lightly beaten
1 t. salt
1/2 t. fresh ground black pepper

For the soup:
2 T. olive oil
1 c. onion, diced
1 c. carrots, diced small
1 c. celery, diced small
10c. chicken stock, preferably homemade
A handful of baby spinach for each serving of soup

1. Preheat the oven to 350 degrees. Place the ground chicken, sausage meat, bread crumbs, garlic, parsley, Parmesan cheese, milk, egg, salt, and pepper in a bowl and combine gently but thoroughly with your hands. Wish a teaspoon, drop little meatballs (about 1-inch in diameter) onto a sheet pan lined with parchment paper. There will be lots. They don't have to be perfectly round. Bake for about 30 minutes, until cooked through. Set aside.
2. In the meantime, heat the olive oil in a stock pot over medium-low heat. Add the onion, carrots, and celery and saute until softened, 5 minutes or so. Add the chicken stock and bring to a boil. Add the meatballs to the soup. Simmer gently. Taste for salt & pepper.
3. For each bowl of soup you are serving, place a handful of baby spinach in the bottom of the bowl. Ladle the soup into the bowls with the spinach. Sprinkle with extra Parmesan cheese.

Vanilla Bean Cheesecake

2009-03-23T04:18:00.005-04:00

I once considered myself a real cheesecake connoisseur. I suppose I still am, to some degree, but back then I had all the confidence of the young, with very little experience to back it up.

A little cafe had opened up in Harrow called "The Dog House" and I decided I would try to sell my cheesecakes to the woman who owned the place. I made up a few different kinds of cheesecake for her to try. She was very appreciative and promptly stole my idea and ran with it. The next thing I knew, she was selling cheesecakes at "The Dog House" (an unfortunate name for an eating establishment, if you ask me) and I never heard from her again. Unfortunately for her, the business didn't last very long.

In my teens, I was probably using artificial vanilla flavouring. What did I know? I just used what was on hand in my mom's cupboard. These days, artificial vanilla flavouring does not even come close to cutting it for me. I keep lots of pure vanilla extract on hand at all times. But for those times that call for something special (see Dark Chocolate-Sour Cherry Ice Cream Jan. '09), I have a bottle of whole vanilla beans.

The bottle was a gift from my sister one Christmas. She was working somewhere that made it possible for her to order vanilla beans in bulk and she made up bottles of them for her friends and family. Just vanilla beans and vodka. Once the beans have soaked a while in the vodka, you have homemade vanilla extract, plus very plump, moist beans. This was the perfect Christmas gift.

Lori happened to be over here when I made this cheesecake. My bottle of homemade extract had just a little liquid left in the bottom (what I need to do is to refill it with some more vodka). I ended up using the dregs of the homemade vanilla extract, which was so thick and gooey, it actually slid out of the bottle, as opposed to being poured. Then I took one of the whole beans and carefully slit it down the middle, using the back of a paring knife to scrape the tiny seeds out, and added these to the mixture as well. It was pure vanilla ecstasy. I popped the empty vanilla pod back into the bottle for another use, one of my favourites being Chai (Dec. '07).

This cheesecake was so unbelievably fragrant and delicious. There was just one problem. As you can probably tell from the picture above, the very centre of the cake was not set completely. There are a few reasons for this. The biggest problem was that I couldn't find the base to my 10-inch springform pan and I had to use a smaller pan. Even an inch or two makes a difference. Also, this is a substantial cheesecake and I should have probably let it stay in the oven at least another half an hour. The next faux-pas that I made was cutting it while it was still warm. Can you blame me?? I really should have let it chill overnight before cutting it. It really does taste better after it has chilled. I think it should be a rule that you must make cheesecakes at least one day (if not more) ahead of time.

This was definitely the best vanilla cheesecake I have ever made, even being slightly under-cooked. I wouldn't even consider eating this particular cheesecake with a fruit sauce or compote, although that's just me. Covering up all that vanilla goodness would be a crime.

Vanilla Bean Cheesecake

Crust:
1 1/2 c. graham cracker crumbs
6 T. unsalted butter, melted
1/4 c. white sugar

Filling:
1 lb. cream cheese, at room temperature
1 lb. ricotta cheese, at room temperature
1 1/2 c. white sugar
2 T. cornstarch
2 t. pure vanilla extract
1 vanilla bean, seeds scraped out for the cheesecake and the pod kept for another use
4 extra-large eggs, at room temperature
2 cups sour cream

1. Preheat oven to 425 degrees. Prepare a 10-inch springform pan by lining the sides with parchment paper. Anchor the paper with little dots of butter.
2. Mix the graham cracker crumbs, melted butter, and sugar together. Press into the bottom of the prepared pan. Bake crust for 5 minutes in the oven (remember to set a timer).
3. In an electric mixer fit with the paddle attachment, blend the cream cheese and ricotta cheese together until fluffy. Mix the sugar and cornstarch together in a separate bowl, add to the cheeses, and continue blending until smooth. Add eggs, one at a time, beating well after each addition and scraping down the sides until everything is well incorporated.
4. Add vanilla extract, vanilla bean seeds, and sour cream. Blend until just combined. Pour into the prepared crust.
5. Place a pan of hot water on the lowest oven rack. Bake the cheesecake for 15 minutes at 425 degrees and then lower the heat to 300 degrees and bake for another hour, or until cake is slightly jiggly. The out half of the cheesecake will like done but the inside will still slightly jiggle. When the cheesecake is finished, turn off the oven and leave the cake in the oven for another 30 minutes, with the oven door left open. Remove the cheesecake from the oven and finish cooling it to room temperature on the counter. Cover loosely with plastic wrap and refrigerate overnight.
6. To serve, remove springform collar and cut slices with a large, hot knife. Serves 10.

Blueberry Buttermilk Waffles

2009-03-17T06:42:00.003-04:00

I make pancakes a lot, my favourite being oatmeal pancakes (Aug. '07). But when it comes to waffles, I have always questioned myself about what the best recipe might be. The oatmeal pancake batter is too thin, in my opinion, and other recipes didn't quite fit the bill for waffles.

Mildred Pierce is a restaurant in Toronto that specializes in breakfast and brunch. I have always wanted to go, but have never had the chance. However, I do have their cookbook, Out to Brunch by Donna Dooher and Claire Stubbs. It was recommended to me by my friend, Heather, who told me it contained her all-time favourite pancake recipe. It is an excellent little cookbook, and I did end up trying the pancake recipe. It was great, but I still prefer my old stand-by, oatmeal pancakes. However, for waffles, it is perfect. The batter creates thick, soft waffles that will remind you of what a waffle should be, not some cardboard-like disc with a catchy logo!

The Clean Food Connection, my local organic grocery store, has started carrying organic buttermilk. I love using buttermilk in baking and cooking, so I asked them to bring in a litre of it for me each week. A couple weeks ago, I realized I had three litres in the fridge and I quickly put a stop to my weekly order (I have since used it all). Organic milk, in general, seems like a bit of a luxury, but to me, it's worth it. If you can find organic buttermilk, give it a try.

Blueberry Buttermilk Waffles

2 c. all-purpose flour
1/4 c. granulated sugar
1/2 t. kosher salt
2 t. baking powder
1/2 t. baking soda
2 extra-large eggs
2 c. buttermilk (organic, if you can find it)
1/4 c. butter, melted
1 c. fresh or frozen blueberries

1. Preheat waffle iron.
2. Sift dry ingredients together. In a separate bowl, beat the eggs with the buttermilk and melted butter. Using a spatula, combine the wet and dry ingredients to make a thick, lumpy batter, being careful not to overmix. Fold in blueberries gently.
3. If your waffle iron sticks, brush with melted butter or use a non-stick spray. Spoon about 3/4 cup of batter onto the hot waffle iron. Each waffle will take about 3 minutes to cook. Remove waffle from the waffle iron when it is golden brown.
4. Serve warm with warm maple syrup.

Beet, Corn & Bulgur Salad

2009-03-15T11:58:00.002-04:00

With spring right around the corner, my thoughts have been turning to salads and other things such as, will my summer clothes still fit me this year...??

This salad came about because I was in a pinch. I had my friend Kristine coming over for lunch, a devout vegetarian. I had about a half an hour to throw something together, and this happened to be what was available in my fridge and freezer. As far as I know, she was a happy camper - until I mentioned that I hadn't made dessert. I must be getting really serious about fitting into my bathing suit this year!

Earlier in the week, I boiled the beets and then peeled them while they were warm. Before I sauteed the corn, I thawed it out in some warm water and then drained it well. No other explanations needed except, the goat cheese seems to be everyone's favourite part, so I have added more to the leftovers before serving.

Beet, Corn & Bulgur Salad

1 c. bulgur wheat
3/4 c. boiling water
2 c. frozen sweet corn (use fresh when in season)
4 T. extra-virgin olive oil
1 cucumber, peeled & diced
1 1/2 c. beets, cooked, peeled, and julienned
1/2 c. red onion, diced small
1/3 c. fresh parsley, chopped fine
8 oz. soft goat cheese, crumbled
3 T. fresh lemon juice
1 t. kosher salt
1/4 t. freshly ground pepper

1. Place the bulgur in a large bowl (large enough to hold the whole salad). Pour the boiling water over the bulgur and cover tightly with plastic wrap. Let sit for 20 minutes, until all the water has been absorbed. Remove the plastic wrap and fluff with a fork. Allow it to cool to room temperature.
2. Heat 1 tablespoon of olive oil in a pan. Saute the corn over high heat for 2 to 3 minutes. Add to the bowl with the bulgur.
3. As you cut the cucumber, beets, red onion, and parsley, add them to the bowl as well.
4. In a separate bowl, whisk 3 tablespoons of lemon juice with the remaining 3 tablespoons of olive oil, together with the salt and pepper. Pour over the salad and toss well. Cover and refrigerate for about an hour before serving.
5. Just before serving, crumble the goat cheese over the salad and toss gently.

Brown Rice, Mango, and Chickpea Salad

2009-03-10T12:12:00.007-04:00

Last week, my friend Elaine emailed me this recipe. She said that her husband had enjoyed this salad so much the night before, he had basically licked his plate clean. And a rice lover, he is not.

The recipe intrigued me enough to gather the ingredients I needed and I made it last night for dinner. I want to mention right up front that I didn't even try to get the kids to eat this. I saved half of the chicken breast for them, and baked some sweet potatoes. They were happy and there were no squabbles.

I enjoyed the salad; can't wait to have it again for lunch today. But more surprisingly, Alan LOVED this salad. He was walking around with a second bowl of it, coming up with accolades for the salad that he suggested I quote him with saying on the blog. "Different flavours in every bite!" was one that I remember he mentioned. He also demanded that it should be put on the blog, as soon as possible.

I haven't seen a reaction like that since my friend Shaila tasted the Puy Lentil, Feta, Roasted Tomato & Onion salad (April '08). Maybe this salad just really resonates with husbands. Whatever the case, it is a delicious and healthy combination of flavours and textures, just right for a light dinner.

Brown Rice, Mango, and Chickpea Salad

2 boneless, skinless chicken breasts
1/4 c. slivered almonds
1 T. tahini paste
1 c. plain yogurt
1/4 c. fresh orange juice
2 T. extra-virgin olive oil
2 t. lemon zest
2 t. fresh ginger, finely grated
1 garlic clove, finely chopped
1 t. ground cumin
1 t. paprika
1 ripe mango, cubed
1 - 14 oz. can chickpeas, rinsed well
1/4 c. sun-dried tomatoes (dry packed), thinly sliced
1 1/2 c. fresh tomatoes, chopped
2 T. fresh chives, chopped
2 T. cilantro, chopped
2 c. cooked brown rice (short or long grain - I love brown Basmati)

1. In a large saucepan, bring about 4 inches of water to a boil. Add the chicken breasts, cover, and simmer until it is cooked through, about 10 minutes or so. Remove the chicken from the water and place on a plate to cool.

2. Preheat the oven to 350 degrees. Spread the slivered almonds on a baking sheet and toast in the oven for 5 to 7 minutes (set a timer because they will burn quickly). Remove from the oven and set aside to cool.

3. Place tahini, yogurt, orange juice, and olive oil in the work bowl of a food processor or blender, and process until smooth. Add the lemon zest, ginger, garlic, cumin, and paprika and process again to blend.

4. In a large bowl, toss the mango, chickpeas, almonds, sun-dried tomatoes, fresh tomatoes, chives, cilantro, and brown rice together. Add the tahini dressing and mix thoroughly. Serve right away or refrigerate for a few hours and serve chilled.

*Elaine mentioned that she added the rice to the salad bowl while it was still warm. I did the same and I think I like the salad better slightly warm.
*For a vegetarian option, leave out the chicken.

Apple Cobbler Oatmeal

2009-03-03T10:42:00.006-05:00

I pulled out my recipe box the other day. Without attention, this box has a tendency to become stuffed to overflowing with recipes, hand-written or photocopies, that I have received or copied from friends. Every time I go through that old box, I end up with a pile of recipes that I have always meant to make and sometimes I actually get around to trying something, before stuffing them back in the box till next time.

I came across a card I had written out for "Cherry Cobbler Oatmeal" from our summer neighbour on Seymour Beach, Evie. Alan & I had joined their family for a skiing weekend in Michigan and Evie had made this oatmeal one morning. It was so good, I wrote the recipe down. Unfortunately, it was like so many other recipes in that box, untried and mostly forgotten about. Until this week.

I don't keep dried apples on hand but I happened to see them in the bulk section of our natural foods store. The texture of the dried apples after soaking overnight and being cooked in the oatmeal was wonderful. They were like little pieces of apple right out of an apple pie. I also used some chopped dried apricots and they were great, too. If you want to be truly decadent, use dried cherries. In a perfect world, I would keep a jar of those on hand at all times! I think that the full amount (1/2 cup) of brown sugar makes the oatmeal a little too sweet for breakfast, but you can decide that when you're making it. A little bit of cream or milk to pour over the top, some bacon on the side, and you have a delicious breakfast for the cold days of March.

Apple Cobbler Oatmeal

2 c. apple juice (or prune juice)
2 c. water
1/2 c. dried fruit (apples, apricots, cherries, or cranberries), chopped
2 c. quick-cook oatmeal
1 t. ground cinnamon
1/4 to 1/2 c. brown sugar - to taste
2 T. butter
1/2 c. finely chopped walnuts (optional)

1. In a large bowl, soak the dried fruit in the apple juice and water. Cover and keep in the fridge overnight.
2. In the morning, bring the mixture to a boil in a large saucepan. Add the oatmeal and stir for 1 minute. Cover and and remove from heat. Let sit for a few minutes.
3. Before serving, stir in the cinnamon, brown sugar, butter, and nuts (if using). Serves 8-10 people.

A Poached Egg

2009-02-27T14:34:00.004-05:00

When was the last time you had a poached egg for breakfast? A poached egg on warm, buttered toast is my favourite winter breakfast; probably my favourite summer breakfast, too. The egg in the pictures struck me as being the perfect poached egg; a farm-fresh egg, cooked to absolute perfection (to my taste, anyway), served on toasted Ace bakery focaccia.

I have several great memories of poached eggs. After having a tummy bug for about 24 hours in grade eight, my first meal was a a poached egg on toast, lovingly served to me on the couch, in front of the TV. There were dinners at the Chateau in France, when there were no guests to serve, and we would put together the most delicious salads you can imagine, each one topped with a poached egg and little pieces of mouth-watering bacon. And more recently, a breakfast made by my friend Elaine in Newfoundland - perfect poached eggs with buttered toast points, served in front of the fireplace, while I read some of her treasured cookbooks.

I also have other memories of poached eggs. Rubbery little discs with yolks that crumble or break off in shards when knocked with a fork. My mom, who was never really too worried about how the eggs ended up, had (and still has) a large pan with an egg poaching insert. Once my sister & I reached an age that we could make our own meals, it was only natural that we would use the poacher. Few things could set our mom off like egg cups that hadn't been sprayed with Pam - very generously - and were left "to soak" in the sink. And my mom didn't think much about the method of cooking an egg directly in boiling water either, even if we did add vinegar. Just too much mess, usually left in the sink - to soak.

I like my poached eggs to be cooked to a certain point. I would say it's medium. It is very easy to miss that point. I don't like to have the whites of the eggs runny at all. I like the yolk to be slightly firm around the outside, but still runny enough to cover the top of the toast. Poached eggs are so very simple, yet I consider the perfect poached egg on toast to be an art form.

For a long time, I abstained from making poached eggs. Once I moved away from home, I never did purchase my own egg poacher. When I started making poached eggs again, it took me many tries to get them the way I wanted. Even now, quite possibly hundreds of successful eggs under my belt, I do have the odd flub now and then. Just the other morning, I cracked an egg into a ramekin and the yolk broke. Instead of continuing, I put the uncooked egg back in the fridge to use for something else, and tried again. Occasionally, there will be a rogue egg that just will not stay together in the water. There is also the fine balance you must strike between keeping one eye on the egg and your other eye on the toast. I like to butter my toast as soon as it pops up, but this has led me to neglect the egg at that crucial moment, thus saddling me with an overdone yolk.

Here is my ritual for making poached eggs.

Bring a small saucepan of water to a gentle boil. Add a splash of white vinegar. Crack one very fresh egg into a ramekin and slowly let the egg slip into the boiling water. If you are cooking more than one, repeat this step. I don't like to poach more than two at a time in a small pan. Don't let the water boil too vigorously once you have added the egg. A gentle boil is good. If the egg seems to be stuck on the bottom of the pan, carefully nudge it off the bottom of the pan with a spoon. For a medium egg, it usually takes around 3 minutes or so to cook. When the egg is cooked to your liking, remove from the water and drain on a piece of paper towel. Dry well. Place on the toast of your choice and mash with a fork. Sprinkle with sea salt and freshly ground black pepper. Enjoy!

Meyer Lemon Curd

2009-02-16T14:53:00.006-05:00

When I heard that my God-daughter, Elsa (not even a year old yet), was a big fan of Meyer lemons, it occurred to me that I had never tried them myself. Elsa does have an unfair advantage over most people I know, as she lives in New York City, and frequents many world-class foodie spots with her food-savvy parents. With that said, I thought it would be a good move to familiarize myself with one of her favourite things. A little unusual to bond with a baby over lemons, but I'm open to trying new things.

Meyer lemons are not an ingredient that you see very often in regular supermarkets, in Canada anyway. Meyer lemons taste like a cross between a lemon and a mandarin orange. They are quite a bit sweeter than a true lemon, but still sour enough to be identified as being from the lemon family.

It wasn't until last week that I saw the elusive lemons in person. I bought a bag of them and they were absolutely beautiful to look at. They were a perfect lemon-yellow, with thin, unblemished skin. I would describe them as the super-models of the lemon world. Gorgeous. The picture above gives you the idea, and those had already been hanging around my kitchen for a week or so. The smell of the Meyer lemons was intoxicating. I kept picking them up and smelling them, trying to wrap my head around how beautiful they smelled.

From the minute I saw these lemons, I knew that a lemon curd would be in order. With my parents having just been here, stocking our fridge with farm-fresh Harrow eggs*, I had all the best ingredients to make lemon curd.

*My mom has been buying eggs for me for the last year or so (I do pay her for them - well, sometimes...). I really like the eggs that she finds for me down there, so I get her to pick me up 3 or 4 dozen every time we are going to see each other.

Lemon curd can be used for many things. I like to use it in between layers of a white cake. Or try it with angel food cake and raspberries or on cream scones for an afternoon treat. If this recipe made more, I would have canned the lemon curd in little jars to give away as gifts. But mostly, I like to make several furtive trips to the fridge with a spoon, until all the curd has magically disappeared.

Meyer Lemon Curd

4 large egg yolks
2/3 c. granulated sugar
3 ounces freshly squeezed Meyer lemon juice (about 2 or 3 large lemons)
4 T. unsalted butter
Pinch of sea salt
1 t. lemon zest

1. In a heavy saucepan, beat the egg yolks and the sugar until well blended. Stir in the remaining ingredients, except the the lemon zest, and cook slowly over medium-low heat. Stir constantly, until slightly thickened. Should coat the back of a wooden spoon but still be pourable. Do not let the mixture boil or it will curdle.
2. When the curd has thickened, immediately remove from the heat and pour through a fine strainer. Press through the strainer with the back of a spoon. Stir in the lemon zest and cool. Pour into an airtight container. The curd will keep thickening as it sits and cools. Makes 1 cup.

Birdie's Chicken

2009-02-07T14:20:00.003-05:00

This recipe holds a very special spot in my heart. This was the chicken dish that my Grandma McDonald would make for special occasions. Her name was Bertha, but she was also known affectionately as 'Birthday' and my favourite, (but not a name I would have ever referred to her as) 'Birdie'. In fact, I like the name Birdie so much that I now use it as Ellen's nickname, and I hope it sticks.

The picture above shows the chicken just before I put it in the oven. The low temperature of the oven and the long cooking time create melt-in-your-mouth chicken that falls off the bones. I don't recall my grandma ever taking the skin off her chicken before cooking it. I have removed the skin before, but I remember thinking that the skin adds something to the overall dish, and I tend to leave it on now, too (I do trim any excess skin off before dipping in the eggs and cracker crumbs). It doesn't mean you have to eat the skin, if you don't want to. Just remove it after it's cooked. You may find this recipe a little loosey-goosey, but it doesn't lend itself to being an exact sort of recipe.

This chicken goes well with mashed potatoes, scalloped potatoes... any sort of comforting starch, actually. Maybe some nice steamed veggies, to offset all this comfort, and a leafy, green salad.

Birdie's Chicken

1 whole chicken, or as much chicken as you need
Saltines, crushed into crumbs with a food processor
Eggs, beaten
Onions, sliced
Butter, a few pats

1. Preheat the oven to 325 degrees. Cut the chicken into pieces, if you are using a whole chicken. Wash and dry the chicken pieces.
2. Dip chicken pieces in beaten eggs, and then roll in cracker crumbs. Place one layer of chicken in a casserole dish. Sprinkle with salt & pepper and place a slice of onion on each chicken piece. Layer the rest of the chicken on top of the first layer. Dot the top with butter. Add 3 tablespoons of water to the dish. Cover and bake 4 hours.

Duck, Duck, Goose

2009-02-01T21:03:00.009-05:00

Here's something new - a guest blog entry! Before Christmas, my sister Lori made duck confit for a dinner party and then she wrote about it. When it comes to duck confit, I've never made it from scratch, but I have opened my cans of the stuff while living in France. I brought two larges cans home in 1998 and we just enjoyed them a couple years ago. They were still very good but Alan was, you might say, put off by the whole idea of them. Where is his sense of adventure??

Duck, Duck, Goose
By Lori Elstone

It all started when I saw a jar of red currant jelly. The good stuff - made with the fruit's natural pectin. "Isn't that the traditional glaze for duck confit?" I wondered to myself. I imagined plump, rich duck legs smeared with jelly. Delicious.

I was immediately on a mission and purchased 6 duck legs from a local supplier. As luck would have it, I had a stash of duck fat in the freezer in case of an emergency. (Okay, potatoes fried in duck fat don't ever constitute an emergency, but that's beside the point.) Fat is the key component in making confit - a centuries-old process perfected in France. It consists of salt-curing a piece of meat and then poaching in it's own fat. In the days before refrigeration, this was an essential technique for preserving duck, goose, and pork.

When I got home, I was surprised to see the skin of the duck still had a few feathers sticking out. It gave new meaning to the term 'goose-bumps'. I plucked out the remaining quills, doing my best to keep the skin from tearing. Next I rubbed the salt, sugar and herbs onto the duck legs, packed them tightly into a glass dish and began planning the rest of the dinner.

The next evening, while the duck was poaching in the oven, I prepared the traditional, comforting side dishes of braised red cabbage and celery root mashed potatoes. They became the perfect compliments to the salty richness of the duck. It was a wonderful meal. The red currant jelly? It later made it's way into a batch of walnut rugelach. But I'll save that story for another time.

Duck Confit
6 duck legs
1 1/2 c. coarse sea salt
1/4 c. granulated sugar
6-8 fresh thyme sprigs
2 bay leaves, broken into pieces
1 t. coarsely cracked black pepper
1 t. crushed juniper berries (optional)
1 litre duck fat

1. Mix all dry ingredients together in a stainless steel bowl, pulling the thyme leaves off the stalks. Dredge the duck legs in the salt mixture until well coated and transfer to a 9x13 pan. Discard remaining salt mixture. Refrigerate for 24 hours.

2. Preheat the oven to 275 degrees. Melt the duck fat in a saucepan. Rinse the duck legs gently under cold running water and pat dry with paper towel. Place the duck in an oven-proof dish so that it is packed snugly. Pour the fat over the duck. If it does not completely submerge the duck, the addition of vegetable oil is acceptable. Cover the container with a lid or tin foil and cook for at least 3 hours, checking periodically. The duck will be done when it effortlessly comes away from the bone.

3. Duck confit will keep for 4-5 days in the fridge, 6-8 weeks in the freezer, and 3 months or longer when submerged in the cooking fat and refrigerated.

Tomato & Cheddar Pie

2009-02-01T06:16:00.002-05:00

I have two new favourite books. Home cooking and More Home Cooking, both by Laurie Colwin. Maybe you have seen these books before? I hadn't. While I was visiting Elaine in November, she happened to pull out her copies of these books and I was instantly intrigued. These books are wonderful. They are what I wish this blog (and others) were more like. With chapter titles like, "Alone in the kitchen with an eggplant" and "Jet-Lag and how to feed it", there was no way that I wouldn't love these books. Alas, Laurie Colwin is no longer with us, but her books are definitely living on.

In More Home Cooking there is a chapter on tomatoes. She writes about a tea room in Connecticut that served a tomato pie. She describes how the pie is made and then she has a wonderful sentence that got me out of my favourite chair and into the kitchen.

"It is hard to describe how delicious this is, especially on a hot day with a glass of magnificent iced tea in a beautiful setting, but it would doubtless be just as scrumptious on a cold day in your warm kitchen with a cup of coffee." - Laurie Colwin

It's cold here. I want my kitchen to be warm like that. I want to eat tomato pie with a cup of coffee. So, that is what I did.

Tomato & Cheddar Pie

At the tea room that Laurie describes, they make the crust with a biscuit dough. I happened to have two discs of pie dough that were collecting dust, so I used those instead.

2-28 oz. cans best quality tomatoes (I used my own), drained well and cut thin
1/2 c. green onions, sliced
1 1/2 c. extra-old cheddar cheese, grated
1/3 c. mayonnaise
2 T. fresh lemon juice
Double-crust pie shell

1. Preheat oven to 450 degrees. Roll out the bottom pie crust and fit into a pie plate.
2. Make sure your tomatoes are well drained, otherwise your bottom crust will be soggy. Place the cut tomatoes in the pie shell. Scatter the green onions over the top. Sprinkle 1 cup of the cheese over the tomatoes and onions.
3. Mix the mayo and the fresh lemon juice together. Drizzle over the cheese. Sprinkle last 1/2 cup of cheese on top of everything.
4. Roll out the top crust and seal the edges. Cut slits in the top for the steam to escape. Brush the top with an egg wash (1 egg beaten with a little milk or water). Place into hot oven and turn the temperature down to 350 degrees. Bake for 45 minutes to an hour, until the crust is nice and golden. Let cool and enjoy with your cup of coffee.

*I ate this for a few meals. I heated up a slice of pie in the oven for about 15 minutes, just until everything was warm and the cheese was soft and melting again.

Borscht

2009-01-30T15:07:00.005-05:00

At this point in my life, I find it odd that I wasn't sure if I I'd even tried borscht, let alone made it myself. I think I assumed that it wasn't that good and why would I bother? Then borscht was brought to my attention twice last week and I pulled out my Russian cookbook to find a recipe.

I decided to make the "Classic Ukrainian Borscht" for the full effect. You will need a bit of time to pull this soup together. Luckily, I had enough beef stock in the freezer to get started. If you need to make a beef stock, see the note at the end of the recipe.

This recipe makes a big pot of soup. My friend Elaine told me that she packages her borscht into small Ziploc bags and freezes them. When she wants borscht for a quick lunch or dinner, she snips the bottom off the baggie and the serving of soup slides right out into a pot, ready to heat up. I had already divided my borscht up into 1 litre containers and put them out on the deck for a pre-freeze, before moving them into the big freezer.

I found myself taking my first taste of the borscht tentatively. Pretty good. Later at dinner time, another bowl. Then a bowl for lunch the next day. Flavours were getting better and better. The sour cream is an important element. I don't think borscht is meant for eating without it. Now, if I could just get my family to try it....

Borscht

3 litres beef stock
1 lb. beef, cut into chunks
2 or 3 large beets (just over a pound)
4 medium-size potatoes, peeled and cut into large dice
1 16-oz can diced tomatoes
Salt, to taste
1/4 c. sunflower oil
1 large onion, chopped
1 large carrot, peeled and cut into small matchsticks
1 large green pepper, cored, seeded, and diced
4 cups shredded green cabbage
1/4 c. fresh lemon juice, or more to taste
3 T. tomato paste
5 or 6 dried prunes, chopped
1 t. sugar, or to taste
Freshly ground black pepper, to taste
4 cloves garlic, minced
3 T. fresh parsley, chopped
3 T. fresh dill, chopped
Lots of sour cream

1. Preheat the oven to 375 degrees.
2. Wash and dry the beets and wrap each one individually in tin foil. Bake the beets until tender, about 1 1/4 hours.
3. Meanwhile, in a large skillet, saute the beef until brown on all sides, over medium-high heat. Remove from the pan, let cool, and slice into very small pieces. Set aside.
4. Allow the beets to cool, until you can handle them, then stem and peel them and grate on a box grater. Set aside.
5. Bring the beef stock to a boil in a large stock pot. Add the potatoes and tomatoes, and season with salt. Reduce the heat and simmer until the potatoes are almost tender, about 10 minutes.
6. In a large skillet (the same skillet you used for the beef would be perfect), heat oil over medium heat. Add the onion, carrot, and green pepper, and saute for about 5 minutes. Stir in the cabbage and continue to saute the veggies, stirring occasionally until the cabbage is softened, about 10 minutes more. Add the veggies to the soup pot.
7. Sprinkle the beets with the fresh lemon juice and add them to the soup. Stir the soup and simmer for about 10 minutes.
8. Add the tomato paste and prunes. Season to taste with sugar, pepper, and additional lemon juice and salt, if desired. Simmer for another 7 minutes.
9. Add the beef to the soup pot. Remove the soup from the heat and sprinkle with the chopped garlic, parsley, and dill. Let stand for at least 15 minutes before serving.
10. Serve garnished with extra chopped parsley and dill and lots of sour cream. Borscht tastes even better the next day.

* For the beef stock:
In a large soup pot, bring 1 1/2 pounds beef, 2 beef marrow bones and 3 litres of water to a boil, skimming off the foam as it rises to the top. Add 1 onion, 1 peeled carrot, 1 rib celery, 3 parsley stems, and 10 black peppercorns. Simmer, partially covered, until the meat is tender, at least 45 minutes.
When the stock is ready, remove the meat and bones, but save the meat. Strain the stock through a fine sieve into a clean pot. Discard all the solids. Continue the borscht recipe from the start.

Greek Frittata

2009-01-24T11:38:00.006-05:00

I had no idea how much I've come to rely on my Le Crueset cast-iron skillet (pictured above). Were there ever to be a fire, it would be one of the first things I would grab (yes, I would get the kids and the dogs out first).

A few weeks ago we went to my friend Brenda's house for a beautiful dinner. The main course was rack of lamb served with duck-fat roasted potatoes (Nov. '07). She supplied the lamb; I brought my cast-iron skillet and the duck fat. After a truly delicious evening of drinking and eating, I ended up leaving the pan at their house. Must have been the Mojitos, which her husband has turned into an art form (he seemed reluctant to have me put the recipe on the blog, but I'll work on it).

I called Brenda the next day and we discussed getting together for lunch so she could return the pan. We weren't able to pin down anything for the following week, so it was almost 2 weeks that I was without my beloved pan.

The first morning without my pan, I found myself in a pickle. I had recently ex-communicated my only non-stick pan because it had been scratched, and you know what they say about scratched Teflon... (you can read what they say on Google). Without my trusty little cast-iron pan, I was out of luck for our breakfast stand-bys and my kitchen seemed a like a sad place to be.

On Tuesday, I was meeting up with Brenda for the pan hand-over. I sent her a reminder email in the morning, something to this effect...
"I'm sure you have already put my pan in the car, but just in case, please don't forget the pan. Looking forward to seeing you (and my pan) for lunch. Love Moira Ps. Maybe you should run the pan out to the car now, while you're thinking of it. Strike while the cast-iron is hot! Ha ha ha... but seriously, don't forget the pan. Please."

The pan did turn up at the rendezvous restaurant (thank you, Brenda), and I'm happy to say it has been in use ever since.

The first item on the agenda was a frittata. I basically went through the fridge and a definite Greek theme emerged. One of the keys to a good frittata is take it out of the oven just as it is finishing cooking. Leaving it in too long will result in an over-cooked, rubbery meal that has very little going for it.

Greek Frittata

1 large Yukon Gold potato
3 T. extra-virgin olive oil
1/2 c. fresh tomatoes, chopped with seeds removed
3 T. fresh parsley, chopped fine
1 green onion, chopped
1/4 c. Kalamata olives, chopped fine
1/2 c. Greek feta cheese, crumbled
6 eggs, beaten with 1/2 c. milk

1. Preheat the oven to 375 degrees. Peel the potato and cut into small chunks. Place in a small pan with cold water and bring to a boil. Boil potatoes until soft, about 10-15 minutes. Remove from heat and drain. Set potatoes aside.
2. Heat the olive oil in your trusty cast-iron skillet (mine is 8 or 9 inches across) over medium-high heat and add the cooked potatoes. Turn occasionally, cooking until the potatoes are golden and sort of crisping. Add the tomatoes, parsley, green onion, and olives. Cook for two minutes over medium heat.
3. Pour the egg & milk mixture into the pan. Sprinkle with the cheese and place the pan into the oven. Bake for about 10 minutes, until the eggs are just set. Remove the pan from the oven and cut into wedges. Serves 3-4 people, depending on how hungry they are.

*Leftover potatoes are perfect for using in this recipe. Just skip the part about boiling the potato.

Ham-ster Rolls

2009-01-19T16:48:00.005-05:00

I received a phone call from my son, Gavin, on the weekend. He had made lunch with his dad and sister. He was very excited to tell me that he had invented a new recipe, with a really cool name. The "ham-ster roll" was born out of Gavin's imagination, and you can be sure that I'm a very proud mother.

Gavin isn't too keen on yellow mustard, but Ellen is. Gavin has made the allowance that some people will enjoy a line of mustard on their ham-ster roll. He also suggests that should you desire another topping - mayo, thinly sliced dill pickle, Grandma's mustard relish, even a leaf of lettuce - feel free to top your ham-ster roll as you like.

There are a few reasons why you should try these. They are perfect for someone who is following the South Beach diet. Not a carb in sight. They are very quick, for those times when you are starving and need a little meal in a minute or two. It is a great recipe to get your children interested in cooking (I do realize there is no cooking involved) and preparing food. Read the recipe for yourself. To me, it is just short of brilliant!

Ham-ster Rolls - recipe from Gavin, as told to his mom

1 slice Black Forest ham
1 slice Havarti cheese
1 squirt yellow mustard, optional

1. Lay the ham out flat on a plate.
2. Lay three or four little pieces (or one big piece) of Havarti cheese on top of the ham.
3. If you like mustard, you can put a line on the cheese right now.
4. Carefully roll it up and eat with clean hands.

Dark Chocolate-Sour Cherry Ice Cream

2009-01-11T20:49:00.006-05:00

We invited my father-in-law, Max, over for dinner tonight. He suggested that we make ice cream, and you can be sure that we were all for it. Max has an old barrel-style ice cream maker. The ice cream ingredients go into a metal canister with a paddle, which is then put into a wooden barrel. Between the canister and the barrel, ice and rock salt are mixed to form a very cold, slushy soup that freezes the ice cream. A top with a crank is placed on the ice cream canister and the churning begins. It takes about 20 minutes of turning the crank, something the whole family can take turns at.

Max's recipe doesn't call for cooking a custard beforehand. Lover of custards that I am, I would be quite happy to make a custard ahead of time, but this is definitely a quicker method. We had little packages of Lindt 70% dark chocolate, which we smashed into little pieces. The cherries were from a jar of sour cherries in juice. We cut the cherries up into little pieces, finding and removing a few pits in the process. We drained the cherries really well and then dried them fully with a paper towel. You don't want to add extra liquid to the ice cream mixture. After the ice cream was finished, we transferred it into plastic containers and stuck them in a snowbank on the deck.

The vanilla can be done a couple of ways. If you have vanilla beans, scrape the inside of half a bean and add the little bits into the cream. Save the vanilla bean for the next time you make chai tea (Dec. '07) or baked custard (April '08). If you are making an ice cream from a cooked custard, add the whole bean and remove it after the custard is finished cooking. If you don't have vanilla beans on hand, use 1 or 2 teaspoons of pure vanilla extract.

After a dinner of roast chicken with an apple stuffing, wild rice with oranges & pecans, and frozen Harrow sweet corn, we felt like royalty, enjoying our homemade ice cream. It was a great activity for everyone to get involved in and we all went to bed last night, dreaming of the flavours we would like to make next time.

Dark Chocolate-Sour Cherry Ice Cream

3 extra-large eggs
3 c. whipping cream
1 1/2 c. milk
1 1/4 c. granulated sugar
1/2 vanilla bean, split & scraped
1/2 c. sour cherries, pitted
1/2 c. dark chocolate, cut into small chunks

1. Beat eggs and sugar together in large bowl. Add cream and milk. Split the vanilla bean in half, and using the back of a small knife, scrape the tiny vanilla seeds into the cream mixture.
2. Pour the cream mixture into the ice cream maker. Freeze according to the manufacturer's instructions. When the ice cream is almost finished, add the cherries and the chocolate. Mix a little bit longer and move ice cream to another container. Eat immediately or store in the freezer.

Chicken Fattah

2009-01-08T05:52:00.004-05:00

One of the new cookbooks that I received (or did I buy it for myself??) for Christmas is Bonnie Stern's newest offering "Friday Night Dinners". There are so many recipes in this book that I want to make. I came across this recipe on Monday, ran out to pick up a few missing ingredients, and served it that night.

Each part of this recipe can be made ahead of time. This would make a great dinner for company or a couple of dinners for a small family. It does take some time to make all of the different elements, but once you get going it rolls right along.

While the rice & lentils were cooking, I rubbed the chicken thighs with the lemon-garlic mixture. I got the barbecue going (I think it's safe to say that barbecuing boneless-skinless chicken thighs tastes better than baking them!) and grilled the chicken. I would have been happy to have just the grilled chicken for dinner. The lemon & garlic rub was delicious. Then I got the tomato sauce and the tahina sauce going. At this point, I was almost dancing around the kitchen, fully aware that I was making a spectacular dinner for my family.

Fast forward to 6 o'clock, and we are sitting down to a dinner that I would be proud to serve anyone. "Yuck! What is that? I'm not eating that. What are those black things? (they were the lentils)" Eyes narrowed and frowns on, both Ellen & Gavin were, shall we say, reluctant to eat their dinner. I didn't give up, though. I used the homemade chocolate pudding (July '08) as leverage, and they managed to eat most of what they were served. Two nights later, they ate the leftovers (with slightly less coaxing) and I think in the end, they actually enjoyed both meals.

I have a habit of doing this. I come up with some wonderful menu, completely forgetting that I have a 6 and 3 year old that are not always as adventurous as I assume. This time, it worked out in the end. How will they know that they like it until I force them to try it? That's my philosophy and sometimes it works and sometimes it doesn't...

Chicken Fattah

Mujedrah
2 T. extra-virgin olive oil
3 large onions, thinly sliced
2 c. brown basmati rice
1 c. green lentils, rinsed
5 c. water
2 t. kosher salt

Chicken
2 T. extra-virgin olive oil
2 t. kosher salt
2 t. grated lemon peel
2 t. minced garlic
4 lbs. boneless, skinless chicken thighs or breasts or a combination

Moroccan Tomato Sauce
2 T. extra-virgin olive oil
1 onion, chopped
4 cloves garlic, chopped
1 t. ground cumin
Pinch hot red pepper flakes
1 28-oz can diced tomatoes with juices
1 T. honey
1 T. lemon juice
Salt & Pepper to taste

Tahina Sauce
2 cloves garlic, peeled
1/3 c. tahina
1/4 c. lemon juice
1/2 c. water
1/2 t. hot red pepper sauce
Salt to taste

Garnish
Chopped fresh cilantro
3 T. toasted pine nuts

1. To prepare mujedrah, heat oil in a large, deep skillet over medium-high heat. Add onions and cook for 15 to 20 minutes, or until very brown. Remove half of onions from pan and reserve.
2. Add rice to onions in skillet and cook for a few minutes. Add lentils, water and salt and bring to a boil. Cover and cook gently for 40 to 45 minutes, or until just tender. Taste and adjust seasonings, if necessary.
3. Meanwhile, to prepare chicken, combine oil, salt, lemon zest and garlic in a small bowl. Rub into chicken. Grill or roast chicken until cooked through and tender, about 8 to 10 minutes per side on the grill or 30 to 40 minutes at 400 degrees.
4. Meanwhile, to prepare tomato sauce, in a large skillet, heat oil over medium heat. Add onion and garlic and cook for 5 minutes, or until tender but not brown.
5. Add cumin and hot pepper flakes and cook gently for 30 seconds. Add tomatoes and bring to a boil. Cook gently, uncovered, for 15 to 20 minutes, or until thick. Season with honey, lemon juice, salt and pepper.
6. To prepare tahina sauce, in a food processor, combine garlic, tahina, lemon juice, water and hot pepper sauce until smooth. Add salt to taste.
7. To assemble, spread rice and lentils on a large platter. Arrange chicken on top. Spoon tomato sauce over chicken. Sprinkle with reserved onions, cilantro and pine nuts. Drizzle with tahina.

Miniature Rosti, Creme Fraiche & Smoked Trout

2008-12-29T05:44:00.003-05:00

My sister sent me the recipe for this little appetizer before Christmas. She used smoked salmon, but I have access to the most wonderful smoked trout (at the Clean Food Connection) and I decided I would give that a try. The rosti were so easy to make and they were absolutely addictive! On Christmas Eve, we all stood around the counter, waiting for the little morsels to come out of the pan. My Dad told me to "definitely put this recipe on the blog".

The creme fraiche turned out beautifully. It isn't as sour as sour cream; more of a fresh taste. If you don't have time to make creme fraiche, you can use sour cream mixed with chives. But let me tell you, it's worth it and besides having to whisk it together 24 hours beforehand, it is no trouble at all. You still have time before New Year's Eve, if you act soon. Happy New Year!

Chive Creme Fraiche

1 c. whipping cream
1 T. buttermilk
1/2 c. fresh chives, chopped fine

Whisk whipping cream and buttermilk in a small stainless steel bowl and cover with plastic wrap. Fill a larger bowl with hot tap water and place the bowl of cream into this bowl. Let sit at room temperature for 24 hours. Spoon the creme fraiche into another bowl, discarding any whey (liquid). Fold in the chives. Refrigerate.
*The creme fraiche will smell fresh and dairy-ish. If there is the smell of blue cheese, discard the whole batch.

Potato Rosti

3 large Yukon Gold potatoes
1/2 c. or more of grape seed oil
1 1/2 t. fine sea salt

Peel and grate potatoes on a box grater or in the food processor with the grater attachment. Mix salt into the potatoes immediately to keep them from going brown. In a large cast iron pan, heat enough oil to cover the bottom well. Add a little bit of potatoes to see if the oil is hot enough. It should sizzle right away. Place little piles (about 1 tablespoon or so) of potatoes and press down. Cook until golden brown and crispy, then flip and cook the other side. Transfer the potatoes to a plate lined in paper towel to drain. These can be made ahead of time and reheated for 5 minutes in the oven when you need them.

150 grams smoked trout or smoked salmon

Place a piece of trout or salmon on top of each rosti and top with a dollop of chive creme fraiche. Enjoy!

Christmas Preparations

2008-12-22T16:53:00.005-05:00

The Christmas clock is really ticking. This morning, we picked up our turkey and December's meat share at Cooper's farm. We picked a turkey weighing in at about 18 pounds. On Christmas day, we will take our turkey down to my sister's house. My brother-in-law, Jake, will cut the raw turkey up into manageable pieces. An hour or two before dinner, he will roast the breasts, thighs and legs on a baking sheet, while a turkey stock simmers away on the stove (made from the back and any other odd bits from the turkey). I don't know whether Jake coined the phrase "relaxed turkey" or not, but that is what we call this method, which makes for a very easy clean-up. My Mom always makes the stuffing, but now we cook it in the crock-pot, moistening it with the turkey stock (or chicken stock). I still love the look of a whole bird in the oven, but with the relaxed method, that's the only thing you'll miss. The smell of roasting bird is still wafting through the house during the day because of the turkey stock and the stuffing.

The kids and I assembled an Ikea gingerbread house. It is a great size and the kids had a ball decorating it. When I think about an idyllic Christmas, decorating a gingerbread house is right up there on my list of things to do. However, the reality is seldom the stuff of dreams. Besides giving plenty of decorating instructions to Gavin & Ellen, who couldn't have cared less what my vision for the gingerbread house was, I found myself losing my cool more than once. "Whoever eats another decoration is going to their room!!!" I yelled, very close to the top of my lungs. Christmas has the magical power to bring out the best, and the worst, in people. Note to self - Lighten up!

To go with the tourtiere on Christmas Eve, I want to make a nice beef gravy. I thought I was buying 5 pounds of beef bones, this morning at the farm. Turns out I bought almost 20 pounds of bones, more than enough to make my beef stock. I roasted the bones in the oven for about an hour and a half, then spread tomato paste on the bones (not too much) and roasted them another half hour. Then into the super-sized canning pot with carrots, onions, parsley and celery, filled to the top with water and simmered for about 4 hours. The stock is currently out in the snow and tomorrow I will take the fat off the top and divvy it up into litre containers. It will make a nice gravy to go with our Christmas Eve dinner, with plenty left over for rest of the winter.

I haven't done a lot of baking this year. Earlier in December, it seemed too early to have all sorts of baking sitting around the house. All of a sudden, it's getting a bit late, but I have finally gotten started. We made shortbread cookies this morning with silver dragees. They are the cornstarch shortbread cookies that basically melt in your mouth. They are tasty little cookies that always bring back memories. I have two batches of rugelach dough in the fridge, ready to roll out in the morning. I will make raspberry rugelach (June '08), my favourite variation of the cream cheese cookie.

I picked up two packages of smoked trout today. One will be made into smoked trout dip (Dec. '07) and I have a plan for the other one. On my sister's instructions, I'm going to make creme fraiche and serve it with potato rostii and the smoked trout. I can't wait! Tonight, I made a big pot of ribollita soup (Jan. '08) to have on hand for lunches or light dinners. I'm feeling pretty good right about now. Let's hope that I have done enough ahead to be able to enjoy these holidays to the fullest. I hope the same for you, too. Merry Christmas!

*The picture above is Oscar (on the left) and Soul (on the right) and me in the middle, at the Christmas tree farm last weekend.

Custard Eggnog

2008-12-22T16:12:00.004-05:00

For custard-lovers everywhere, this is one of my favourite Christmas recipes. Normally, eggnog has lots of fat in it, but this version is much lighter. Imagine how impressed your family will be when you serve them homemade eggnog!

Custard Eggnog

1 1/2 c. sugar
1/4 c. all-purpose flour
Pinch of salt
4 extra-large eggs + 2 egg whites
8 c. skim or 1% milk, hot
2 t. pure vanilla extract
Pinch freshly grated nutmeg
1/2 c. dark rum (Alan swears by Mount Gay rum), optional

1. Whisk the sugar, flour and salt together in a large pot. Add eggs and egg whites; combine thoroughly. Gradually whisk in hot milk. Cook over low heat for 15 minutes or until the custard has thickened enough to coat a spoon. Remove from heat and strain into a large bowl. Cover and refrigerate until chilled, at least 2 hours or overnight.
2. Before serving, stir in the vanilla, nutmeg and rum, if using. Pour 2 cups of custard into a blender, add 2 cups of ice cubes and blend until frothy. Repeat with remaining custard. Serve immediately.

Tourtiere

2008-12-17T15:21:00.005-05:00

Last week when I was speaking to my friend Janette, getting the scoop on all things pumpkin, I mentioned something about tourtiere. Janette said that she has a recipe that she has used for years. It was given to her by the wife of an executive from the Heinz Company, in Leamington, an "exceptional homemaker". I jotted down the recipe on the spot. (The picture above is of Gavin & Ellen helping me in the kitchen)

A few days later, my friend Carmen called and asked if I would be willing to help her master the art of pastry-making, for her Christmas Eve tourtieres. It was the perfect opportunity for me to get organized, so I made my filling early in the day and had it ready to go when Carmen arrived. We had a great time, rolling out the dough, and putting our tourtieres together. It didn't seem like work, and we actually got a lot done.

The two meat mixtures looked completely different, a point I thought was very interesting. After looking online at various recipes for the Christmas specialty, there are lots of versions. Some contain cinnamon and cloves. Some contain more potato than others and there are different combinations of pork and beef. This recipe doesn't contain the spices, but if you can't imagine your tourtiere without them, just add them at the beginning of the cooking process.

I baked one of my tourtieres last night and let me tell you - it was delicious! There are a few other points I should mention before you get started. The meat mixture will still be soupy after it has cooked for two hours, but it will thicken up after adding the potatoes (and will get even thicker after it has chilled). Bake the tourtieres until they are nice and dark - not burnt, but deeply coloured. When I thought the pie was done, I kept it in for another 10 or 15 minutes at least.

Tourtiere

2 lbs. ground pork
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, roughly chopped
2 t. sea salt
1 t. freshly grocund pepper
1/2 c. Heinz Ketchup
2 T. Worstershire sauce
2 T. beef boullion concentrate (or 2 beef boullion cubes)
4 or 5 medium sized potatoes, peeled & cut into chunks
2 c. green peas
Favourite pie crust to line and top 4 regular sized pie plates (see Rhubarb Custard Pie, June '08 for a great pie crust recipe)
1 egg, beaten

1. Place the ground pork and beef in a large pot, mashing it down. Add water to the pot, just to cover the meat. Add salt, pepper, ketchup, Worstershire sauce, and beef boullion. Bring to a boil and then simmer, uncovered, for 2 hours, stirring occasionally.
2. In a separate pot, cover the potatoes with cold water. Bring to a boil and cook for about 20 minutes, or until tender. Remove from the heat, drain, and mash the potatoes coarsely.
3. After the meat mixture has cooked for 2 hours, skim any excess fat off the top (but don't take it all out). Add the mashed potatoes and peas. Cool completely in the fridge, or outside if it's near freezing where you live.
4. Later that day or the next, roll out four pie crusts for four pie plates. Scoop the meat mixture into the pie shells and level off flat. Cover with a top crust and flute the edges. Cut a decorative piece of holly & berries out of some extra pastry dough and place in the middle of the of the crust. Poke some slits in the top crust (to allow steam to escape), and either bake within a day or wrap well and freeze until needed.
5. To bake, preheat oven to 450 degrees. Brush the pastry with the beaten egg. Place the pie in the oven and immediately turn the temperature down to 375 degrees. Bake for 45 minutes to an hour. Your house will smell scrumptious.
*If you are baking a frozen pie, don't thaw it before baking, and just bake a little longer.

Fresh Pumpkin Puree

2008-12-11T18:52:00.003-05:00

I have a new obsession - making my own pumpkin puree. I had tried doing my own pumpkin puree years ago, but I had less than admirable results and it made me think that pureeing my own pumpkin wasn't worth the effort. I hadn't thought anything more about until my friend Annie mentioned that she usually thinks less of pumpkin pies made with pumpkin from a can. Her mom apparently makes the best pumpkin pies with her own pumpkin puree. Her comment made me begin to wonder what I was missing out on, dedicated pumpkin lover that I am.

For my birthday in October, I received the ultimate in food processors - a Cuisinart. It was soon after this that I began buying little sugar pie pumpkins at the Clean Food in Mount Albert. The first two that I brought home were around the same size but one seemed heavier than the other. The picture above shows the difference in colour between the two pumpkins. The heavier pumpkin ended up being moister and much nicer to puree. The lighter pumpkin seemed to dry out more and was chewier. In the end, they both pureed well, but I now look for heavier pumpkins that I know will be juicier.

To bake your own sugar pumpkins, preheat the oven to 375 degrees. Cut the pumpkins in half and place seed-side up on a large baking sheet. Cover the pumpkin halves in tin foil and bake for at least an hour and a half. The pumpkin is ready to take out of the oven when a knife can easily be stuck into the flesh of the pumpkin and it goes right through. About half way through the cooking time, turn the pumpkins over so that they cook evenly. When the pumpkins have cooled enough to handle, clean the seeds out of the pumpkins and peel the skin off with a sharp paring knife. Cut the flesh into chunks and puree in the food processor until smooth. Each pumpkin makes around four cups of puree, give or take.

I called Annie's mom, Janette, to find out how she does her pumpkin puree. She said that she bakes her pumpkins whole in the oven, poking a metal skewer through the pumpkins in several places before baking. We talked about the fact there are sometimes pieces of the pumpkin that stay a little firmer than others. We agreed that turning the pumpkins during baking will minimize the firm bits. Janette freezes her pumpkin in 2 cup portions so that a pie is at her fingertips any time the occasion arises. She also mentioned that she prefers to freeze her pumpkin in chunks instead of freezing the puree. This keeps the pumpkin from getting too wet, therefore keeping the pie from being too wet. When thawing the pumpkin chunks, set the pumpkin in a colander and let the extra moisture drain from the pumpkin. After the pumpkin has thawed she throws it in her blender, along with the rest of the pie ingredients, and blends them together. Voila! A pumpkin pie in no time!

With Christmas coming up, there are lots of opportunities to use fresh pumpkin puree. I just made a pumpkin cheesecake and pumpkin custard, both made with fresh puree. I haven't tried making my pumpkin pie with it (yet), but it's on my to-do list. Check your local grocery store to see if they still have sugar pumpkins. You may be in luck. The best part about my conversation with Janette was convincing her to enter her pumpkin pie in the Harrow Fair next year. What a great way to finish a long, hot summer in Essex County!

Pork & Apple Stew

2008-12-08T17:24:00.006-05:00

Lisa & Steve own Cooper's Goat & Veggie farm (their lane is pictured above), just down the road from us. Cooper's has started a "CSA" program. Community Supported Agriculture. People purchase annual shares in the farm's harvest and in return receive a weekly or monthly food basket. In the spring/summer/fall, they do vegetables and some fruit (their September strawberries are incredible), and in the winter, they do a meat share program. We have signed up for the meat share and our first pick up was two weeks ago.

After reading and hearing lots about the state of animal farms and animal welfare, it has begun to make me think before buying just any old meat. The same thing happened with eggs. I began to care where they came from and how the chickens are treated. However, it's a lot easier to know where your eggs are coming from than to figure out where your beef or pork is coming from. The person that brought the meat share to my attention was my friend Tamara. She is working with Steve & Lisa on the marketing end of things. I have asked Tamara if it's possible to visit the farms where the meat is coming from. I think it would be great to offer people a chance to visit the farms and meet the farmers.

I like the idea of the meat share program for several reasons.

*All of the beef is naturally raised, hormone & antibiotic-free, Angus grade, from Steve's Dad's farm.
*All of the pork raised by family friends who allow the pigs to roam freely and they are raised humanely.
*The turkeys are raised in Uxbridge (about 20 minutes from here). Each family receives one turkey with their meat share.
*All the vegetables are "storage crops" grown either by the Coopers or one of their neighbours.
*The meat share comes in either 1o or 2o pound amounts. We opted for the 10lb share. For the 10lb. share, the cost is $600 for 6 months.
*The majority of meat will be beef and pork, with other meats making appearances every now and then, depending on the season (chicken, lamb, goat).

The day of our first pick up was a family event. We were given bags that had certain cuts of meat in them. That information was recorded so that next time we won't be getting the same cuts. The share that we received was as follows - T-bone steak, sirloin tip roast, sausages, ground beef (very lean), pork butt chops, pork chops, pork steak, 2 dozen eggs, potatoes, purple carrots, 3 heads of garlic (hard to find local garlic in grocery stores these days), 2 butternut squash, and onions. The meat portion made up our 10lbs, and the veggies were over and above that.

So, the freezer is full. We are feeling pretty good about participating in a CSA. But what on earth do I do with pork butt chops? This meat share is turning into a fun challenge for me. So far, we have used up the ground beef, sausages, the roast, all the eggs, and all the veggies. That leaves a number of meat items to get through before our next pick up (Dec. 22nd, when we will receive our turkey). I guess I don't have to use everything up by then, but I also don't want a major backlog happening in my freezer. Today, I decided to cook the pork butt chops. They made a lovely stew.

Pork & Apple Stew

1 1/2-2 lbs. pork butt chops, trimmed of fat (as much as possible)
2 T. grainy mustard
2 T. olive oil
1 large yellow onion, sliced lengthwise
1/2 t. dried thyme
1 t. kosher salt
1/2 t. freshly ground black pepper
1 1/2 c. fresh apple cider
2 cups apples, cut into medium sized chunks

1. Cut the pork into bite-sized pieces. Rub the pieces with the grainy mustard and sprinkle with salt & pepper. Heat the olive oil in a large pan over medium-high heat and add the pork, working in batches if the pan doesn't fit all of the meat in one layer. Brown meat until you don't see any pink left, remove from the pan, and set aside.
2. Add onions to the pan and cook until limp. Add thyme, salt, and pepper to the onions and stir. Add cider and deglaze the pan, scraping any brown bits off the bottom. Transfer the onion mixture and the pork to a slow-cooker. Add apple chunks and stir. Cook on low for 6-8 hours. Serve with mashed potatoes and veggies.

Lentil Soup in Newfoundland

2008-12-02T04:17:00.006-05:00

A weekend at my friend Elaine's in Newfoundland, is the equivalent of a hot bowl of soup or a warm scarf on a blustery day. This is why I made my way to central Newfoundland at the end of November, an unusual time of year for a getaway in the North Atlantic.

Pea soup fog prevented the airplane from landing in St. John's. Instead, we landed at the Deer Lake airport, about two and a half hours by car to Elaine & Dermot's house. The threat of having to fly back to Halifax helped me make up my mind. I walked down the steps and across the tarmac, leaving my luggage in the belly of the plane. I could either rent a car and keep it for the weekend or I could try to grab a ride with someone going my way. There were two friendly looking men walking purposefully away from the rental car area and I managed to get a ride with them. The ride seemed to fly by and before I knew it, we were pulling up in front of Elaine's house.

The house, a traditional Newfoundland saltbox, looked like a Christmas card. I'm sure the "fellas" that gave me a ride were wishing their journey was ending on Elaine's doorstep. Elaine welcomed me in, the champagne was opened and we sat down for baked pita triangles with a blue cheese dip. For dinner, we had pan-fried Newfoundland cod, baked fries, a tartar sauce that contained sun-dried tomatoes, and a chopped vegetable salad.

For Friday, Elaine had arranged that her good friend and business partner, Joanne, join us for baking Christmas cookies and preparing an Indian dinner together. When Joanne arrived, we started with lunch - a baked shrimp dish with lemon butter and rosemary, a loaf of scallion potato bread, and a bottle of Prosecco. For the cookies, Elaine made Cafe Au Lait Rugelach; Joanne made Chocolate Caramel Nut Bars with Weurther's candies; and I made Lemon Thumbprints with raspberry jam and orange marmalade (see picture above). Dermot and Joanne's husband, Craig, joined us for cocktails and then we sat down to a lovely dinner. This Curried Lentil soup was the starter, enhanced with the mango chutney butter. It was delicious! Then we had a chicken curry, basmati rice, a vegetable stew with lime, and a homemade mango chutney. The Christmas cookies made a fine dessert.

Saturday was spent looking through cookbooks (Elaine's collection is impressive) and thinking of other recipes that we could make. An Irish Whiskey fudge turned out beautifully. Our dinner that night - a tender roast chicken, baked for 3 hours in a 300 degree oven, served with mashed potatoes and pencil-thin asparagus. Let me assure you, everything we ate over the course of the weekend was delicious. But it's more than just great cooking - it is the thoughtfulness and care that Elaine puts into everything that she cooks. I believe it was Oprah that said, "Love is in the details." She was right. Thank you Elaine & Dermot.

Curried Lentil Soup

3 T. butter
1 large onion, finely diced
2 cloves garlic, finely diced
2 T. fresh ginger, finely grated
1 jalapeno pepper, stemmed, seeded, and finely diced
2 bay leaves
1 heaping tablespoon curry powder
4 cans lentils
8-10 c. chicken stock
2 lemons
1/4 c. cilantro, chopped
Salt & Freshly ground pepper to taste

1. Melt the butter over medium heat in a large stock pot. Add the onion, garlic, ginger, jalapeno pepper, and bay leaves. Saute, stirring occasionally, until the vegetables are soft and translucent, 5 to 7 minutes. Add the curry powder and cook 2 minutes more.
2. Add the lentils and 8 cups of chicken stock to the pot. Bring to a boil, then simmer for 15 minutes. Halve the lemons, squeeze the juice, and add both the juice and the remaining lemon rinds to the soup. Continue to simmer uncovered, stirring occasionally, for about 40 minutes. If the soup seems to be too thick, thin with additional chicken stock.
3. Remove the bay leaves and lemon rinds from the soup. Season with salt and pepper. Puree half the soup in a food processor or blender, and return it to the pot, stirring to combine. Add the cilantro and keep the soup warm over low heat.

Chutney Butter

1/2 c. butter, at room temperature
1/2 c. mango chutney

1. In a food processor, blend the butter and chutney together until smooth. Ladle the hot soup into bowls and top with a generous dollop of chutney butter. Serve immediately.

Oatmeal Raisin Cookies with Walnuts

2008-11-16T08:15:00.004-05:00

Before the new Barefoot Contessa cookbook, "Back to Basics", had made it to my local Costco, I received news that it had touched down at the Costco in Richmond, BC. Emails and messages from various friends around the country started coming in. "Have you seen it yet?" and "Just wondering if you knew..."

My librarian called to say that I had the new book waiting for me to pick up, and my friend, Brenda, sent me the link to a great price at Amazon. I have indeed bought the book (at Costco) and I have gone over it several times already. Thank you to all of my friends who brought the new cookbook to my attention!

One recipe that caught my eye were the "Raisin Pecan Oatmeal Cookies". Ina mentions that she was looking for years to find the perfect oatmeal cookie, and finally here it is. This interested me greatly because the oatmeal raisin cookie category at the Harrow Fair is quite tough. Could the Barefoot Contessa's cookies be that good that they might be a contender at the fair? I won't have the answer to that question for several months, but last night I whipped up a batch to satisfy my curiosity - and my sweet tooth.

My friend Donna was over for dinner and after enjoying a bowl of guacamole (Oct. '08), chicken stew with biscuits (Feb. '08), and a zippy salad of arugula with a lemony vinaigrette, we had the oatmeal cookies and a cuppa tea. Donna said that she normally doesn't like raisins in cookies but for some reason, she really liked these. They were a little crispy on the outside, chewy on the inside, nice flavour (due to the cinnamon), great texture because of the raisins and the walnuts, and an all-round good cookie.

You might be wondering why the oatmeal raisin category is so tough. At the fair, the judges are looking for the standards. They want the best of the best, with no variations or frills. Dried cranberries or currants would be disqualified. If the cookies included walnuts or pecans, I'm sure they would be overlooked as well. If the cookies are slightly dark on the bottom or any other visual flaw, you are made aware of your cookie's short comings by a notation from the judges. So you see, a recipe like oatmeal raisin cookies, with it's countless variations, can be a tricky category to enter. With that said, the Barefoot Contessa rarely disappoints me, and I think these cookies could do really well next year. Try them for yourself and let me know what you think.

Raisin Walnut Oatmeal Cookies

1 1/2 c. walnuts
1/2 lb. unsalted butter, at room temperature
1 c. dark brown sugar, lightly packed
1 c. granulated sugar
2 eggs, at room temperature
2 t. pure vanilla extract
1 1/2 c. all purpose flour
1 t. baking powder
1 t. ground cinnamon
1 t. kosher salt
3 c. old-fashioned oatmeal
1 1/2 c. raisins

1. Preheat oven to 350 degrees. Place the walnuts on a sheet pan and bake for 5 minutes. Set aside to cool and then chop coarsely.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and the sugars together until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
3. Sift the flour, baking powder, cinnamon, and salt together into a small bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and walnuts and mix until just combined.
4. Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with your hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Persimmon Pudding

2008-11-06T21:40:00.007-05:00

Around this time of year, persimmons start to show up in grocery stores. Persimmons can be a bit puzzling if you have never tried them. If you eat them while they are still firm, you will be unpleasantly surprised to have a weird, fuzzy feel in your mouth. Persimmons must be ripe, to the point of mushy, before they are ready to be eaten. There are different varieties of persimmons, the two most popular available here are shown above. The squat, smaller ones are known as "fuyu" and the larger, heart-shaped persimmons are known as "hachiya".

I first started eating persimmons when I worked at Meinhardt Fine Foods in Vancouver. The produce manager gave me some insights into the persimmon. If you don't know what you should be looking for in a persimmon, you might pass over the soft, mushy ones. During persimmon season, I would head into the produce department after work and offer to buy the really soft ones. He was usually glad to get rid of the ones that were really soft and always gave me a deal. I would take the persimmons home, peel them, and eat them right away.

Eventually, I started looking for recipes that featured persimmons. They are perfect for baked desserts. This recipe reminds me of a Christmas pudding. Leave the raisins and/or nuts out of the batter, if you like. I served the pudding with vanilla ice cream, but I know it would be delicious with a creme anglaise (custard sauce). Even whip up a quick Bird's custard sauce (the powder that comes in a can with a bird on it). Jamie Oliver claims that Bird's custard sauce is his only vice, so it can't be all that bad!

Persimmon Pudding

2 c. flour
1 t. baking powder
1 t. baking soda
1/2 t. kosher salt
1 1/2 t. ground cinnamon
1 t. ground ginger
3 eggs
1 1/2 c. firmly packed brown sugar
1/2 c. unsalted butter, melted & cooled
1 T. pure vanilla
2 c. cream
2 c. persimmon puree (from approximately 4 large or 6 small very ripe persimmons)
1 c. raisins
1 c. chopped pecans or walnuts

1. Preheat an oven to 350 degrees. Butter a 9-inch square or round baking dish.
2. In a bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and ginger. Stir to mix thoroughly; set aside.
3. In a bowl of an electric mixer, combine the eggs and sugar. Beat until well blended. Stir in the melted butter and vanilla. Add the dry ingredients and stir until moistened. Slowly stir in the cream and the persimmon puree. Mix in the raisins and the nuts. Pour into the prepared baking dish.
4. Place the baking dish in a larger baking pan. Place the pan in the oven and pour in enough hot water (not boiling) to reach about halfway up the sides of the baking dish. Bake until a wooden skewer inserted into the center comes out almost clean, about 1 1/2 hours. Transfer to a wire rack to cool slightly. Serve warm with custard sauce, caramel sauce, or vanilla ice cream.

A Japanese Lunch & The 100th Good Egg Blog Entry

2008-11-02T05:42:00.019-05:00

It's hard to imagine that there have been one hundred entries on "The Good Egg Blog". I love looking back on past entries and seeing how the blog has changed and (hopefully) improved over the last year and a half. There are always new things to write about and recipes to visit and re-visit. It is my hope that you will continue to use The Good Egg Blog as a you would an old, favourite cookbook. As always, I love hearing from you and getting your suggestions on things you would like to see or ideas about how to make recipes better. I am looking forward to the next one hundred entries! Read on to learn about the sensational lunch that my sister prepared for me today.

This afternoon, Ellen & I went to Lori's house for a Japanese lunch. The menu was displayed on the chalkboard when we arrived (see above). Lori's inspiration for this special lunch was a book called "Harumi's Japanese Cooking". Apparently, Harumi Kurihara is the "Martha Stewart" of Japan. This is her first book to be published in North America. After just skimming the surface of this cookbook, there are lots of recipes that I would like to try - not too complicated, just delicious.

By the time Ellen & I arrived, Lori was well into the preparations for lunch. She had made dashi stock (a stock made from kombu and dried fish flakes) and had at least three dipping sauces for different dishes. The first thing we tried were the gyoza (Chinese-style dumplings). There is a big difference between fresh, flavourful gyoza, and the gyoza that you will sometimes come across at restaurants (frozen, not hand-made, tough). In the cookbook, she instructs not to seal the dumplings after they are filled. Lori & I questioned this method but she decided to do the first batch without sealing the edges of the dumpling wrappers (see picture above). The method for cooking the dumplings was to fry them in a little oil in a pan till crispy, then add hot water and cover for about 5 minutes to steam. When most of the water is gone from the pan, drizzle a little sesame oil over the gyoza and cook until they are crispy again. They were amazing, but the filling, which was a mixture of shrimp and pork, kept falling out of the dumpling wrappers. We did the next batch with sealed edges and they were excellent.

Most people who enjoy going to Canadian-Japanese restaurants will also know, and probably love, Agadashi Tofu. Lori hung the tofu to drain the water and then cut it into squares. The squares were then rolled in potato starch and deep-fried. Afterward, we decided that they squares should have been cooked a little longer to achieve a crispier skin on the tofu, but let me tell you, this was fantastic. My parents also happened to be at Lori's and even they enjoyed this dish (we weren't sure that they would enjoy the variety of food that was on the menu, but they did very well). The fried tofu was then put in the dashi stock, and garnished with finely shredded daikon radish, fresh ginger, green onions, and fish flakes. Oh my, oh my!

The edemame (soybeans) were just like you would imagine them at a restaurant. Lori steamed a bag of frozen edamame in a bamboo steamer. When they were done, she sprinkled fleur de sel over them. For those of you who haven't had edamame, you pick them up in your fingers, and by squeezing the pod with your teeth, the bean inside will pop out. You also get a touch of salt with each bean, making these a very addictive little appetizer or snack. For the meat, she marinated slices of fresh salmon in miso sauce for about 24 hours. At the same time, the chicken pieces were marinating in a terriyaki sauce. They were both baked in the oven. Harumi calls for marinating the salmon for up to three days.

A big challenge for Lori was getting the tempura to cook perfectly. You need to start with the right ingredients for the batter. The flour (she used Double XX flour which is used for pasta, I think) needs to be refrigerated. Everything needs to be very cold. The flour is then gently mixed with sparkling water, egg, and baking powder. The other key is having your oil at the correct temperature. The oil was not rolling, but it was lively. This is where a candy thermometer comes in handy, but Lori doesn't have one and I forgot to bring mine. She did thinly sliced sweet potato, eggplant, red onions (which I loved!), and prawns. All the tempura was crispy and the dipping sauce was perfect. Wow!

Last, but certainly not least, we had the salmon. Lori had ordered one pound of sushi-grade tuna for our meal. Apparently, we are at the tail-end of tuna season, and the fish shop wasn't able to get her any of the highly anticipated fish. Instead they gave her a free pound of sushi-grade salmon. We were disappointed (not about the free part!), but we really shouldn't have been. The
salmon was divine. Lori cooked up the sticky rice and Jake (remember Jake who stopped taking my calls on canning day?) carved the salmon into long pieces for maki rolls, and appropriate sizes for sushi (fish on little logs of rice) and sashimi (just the raw fish). The texture was amazing. "Sushi-grade" really means something. I don't think I would try making sushi from regular old salmon, especially not the farmed variety.

Our Japanese lunch was unforgettable. The only unfortunate part of this meal was the fact that Lori and Jake were both working on putting the food together while the rest of us were enjoying it. It would be a great meal to do around an island in your kitchen where people could sit, watch, and chat while you are cooking. Thank you Lori & Jake!

Leek & Potato Soup

2008-10-27T16:33:00.002-04:00

This is Julia Child's leek & potato soup recipe. In her book "From Julia Child's Kitchen", Julia talks about this soup and says, "...it is leek and potato that I dream of."

When I made this soup today, I used about 5 or 6 inches from each of the three leeks that I had. The parts that I used were partially green, but only delicate green parts. Avoid the tough, hard green parts that make up most of the upper part of the leek. And make sure those leeks are really washed well. There is usually a lot of sand and dirt in between the layers of leeks, and you wouldn't want to ruin your soup by having sandy grit end up in your soup bowl.

The beauty of this recipe is the absolute simplicity. Leeks, potatoes, butter. Add cream and fresh herbs, if you like. My friend Kristine, a committed vegetarian, loves this soup. Cooking isn't really her thing, but this soup is one recipe that she has made several times. The flavour is irresistible.

Leek & Potato Soup

3 T. butter
3 c. sliced leeks (white part only), washed really well and drained
3 T. flour
6 c. hot water
1 T. kosher salt
Freshly ground pepper, to taste
4 c. potatoes (about 1 1/2 pounds), peeled, and diced
1/2 c. cream or sour cream
Fresh parsley and/or chives, minced

1. Melt butter in a large pot over medium heat. Add the leeks, cover the pan, and cook slowly for 5 minutes without browning. Then blend in the flour and cook for two minutes.

2. Beat in a cup or so of the hot water. Blend thoroughly and then add the rest of the water. Stir in the salt & pepper, and the potatoes. Bring to a boil and simmer partially covered for about 40 minutes, until potatoes are very tender.

3. Either mash the soup with a potato masher (for a peasant-type soup), or blend in food processor or with a hand immersion blender.

4. Stir in the cream, warm gently, and taste carefully, adding more salt & pepper if necessary. Sprinkle with chopped parsley and chives, if desired.

Bartlett Pear Cake

2008-10-24T06:22:00.003-04:00

On Tuesday afternoon, we had snow at our house. It wasn't just a few flurries. It snowed all afternoon and the flakes were big and wet, with an impressive amount sticking to the ground. There was still a small snowman in my neighbour's front yard yesterday (a piece of which Ellen decided to eat when she thought no one was looking...).

The snow was coming down, I turned on the Christmas music, and with a little help from the kids, I made two of these pear cakes. The house smelled amazing, as you can imagine. I made the cakes in 8-inch and 10-inch sized spring form pans because I couldn't find a 9-inch one. The 10-inch cake took about 40 minutes to bake and the 8-inch cake took at least 10 minutes more than the large cake. The cakes were very moist. I meant to give some of the cake away, but they were just so - eatable!

Alan arrived home that night to a house full of wonderful smells and sounds. At least that was what I thought. He had a strange, pained expression when he realized that we were listening to Perry Como's Christmas CD - in October.

Bartlett Pear Cake

1 1/2 c. all-purpose flour
3/4 t. baking powder
1 1/2 t. baking soda
1/4 t. salt
3/4 t. nutmeg
3/4 t. cinnamon
6 T. butter, softened
3/4 c. sugar
1 t. pure vanilla extract
1 egg
1 1/2 c. + 2 T. sour cream (I used whole milk yogurt)
1 c. grated Bartlett pear

1. Preheat oven to 350 degrees. Butter and line a 9-inch spring form pan with parchment paper. Combine flour, baking powder, baking soda, nutmeg, and cinnamon.
2. In bowl of mixer with paddle attachment, cream butter and sugar together until light. Add eggs and vanilla. Reduce speed to low and add flour, alternating with the sour cream in three additions. Stir in grated pears.
Scrape batter into the prepared pan, sprinkle with coarse sugar, and bake for about 40 minutes or so, until done. Serve warm or at room temperature with your favourite ice cream.

Mom's Apple Crisp

2008-10-18T20:30:00.007-04:00

This recipe isn't my mom's. It comes from my friend Shaila's mom, Mrs. W. She was like a second mother to me during those formative years ("thanks" doesn't really cut it for the countless rides to & from Harrow), and I always remember this particular dessert as one of her standards. This recipe is simple and delicious, especially topped with a scoop of your favourite vanilla ice cream. I wouldn't change a thing.

This afternoon, I visited the Applewood Farm Winery, near Stouffville, Ontario. They are part winery, part apple orchard, part pumpkin patch, etc., etc. (I love the Autumn Red wine). Their apples are "picked out" for this season. I asked if most orchards are done with their apples for this season and the man behind the counter said that most orchards in this area probably are. He said it wasn't the best year for apples.

Over the last week, I have had a bit of panic over the fact that I have missed the boat on so many fruits & veg that are now finished for the season. Yesterday, I found a farm stand nearby that still had sweetcorn; old but still fine. I bought 52 ears - shucking, blanching, and freezing my little heart out (for instructions on freezing corn see July '08). Still, I'm kicking myself over so many missed opportunities. Why didn't I buy another 5 0r 10 pounds of blueberries when we were down in Harrow? Why didn't I make more pesto when I had the chance? Doesn't it seem just a little cruel that when the fruit & veg are at their peak, it is also the nicest time of the year to be outside, enjoying the most beautiful weather, before the snow flies? I'll stop complaining right now. We are truly to blessed to have such amazing produce on our doorsteps, even if it is for a short time.

Mom's Apple Crisp

1 c. brown sugar
3/4 c. flour
3/4 c. oatmeal
1/2 t. each of ground cloves & cinnamon
1/2 c. melted butter
Approximately 8 apples, peeled & sliced

1. Preheat oven to 400 degrees. Mix brown sugar, flour, oatmeal, cloves, and cinnamon together. Add melted butter and mix thoroughly.
2. Place apple slices in bottom of 9x13 baking dish and spread crumble mixture on top. Bake for 40 to 50 minutes. For a larger quantity, lower temperature to 375 degrees and bake a little longer.

Savoury Cranberry Sauce

2008-10-11T04:55:00.008-04:00

Five years ago, I planned a Thanksgiving dinner to beat all others. It was held at my father-in-laws and included my family and Alan's. As part of my grand plan, I made this sauce. We were all sitting down to dinner and one of my sister-in-laws says, "Where's the canned cranberry sauce?" I had overlooked the fact that some people would still like to have the canned variety. At the time, I was ready to wring someone's neck. I've mellowed slightly now, though...

I'm afraid that this recipe will be too late for this weekend, but if you aren't already overdoing it with your menu for Thanksgiving, it makes a lovely addition to the usual, sweet sauce on the table. If you can't find any fresh pearl white onions, you could use shallots cut in half. Happy Thanksgiving!

*Comments from Thanksgiving dinner - "I prefer the sweet cranberry sauce."; "It's good but it would be better if it was warmer." There were other comments but I can't remember them all. In a nutshell, almost everyone preferred the sweet version of cranberry sauce. I am standing firm. I believe there is a place for this cranberry sauce on Thanksgiving tables, just don't forget to make the sweet one, too!

Savoury Cranberry Sauce

1/2 lb. white pearl onions
1/3 c. golden raisins
1/3 c. dark raisins
1 1/2 c. boiling water
4 T. butter
1/3 c. sugar
1/3 c. balsamic vinegar
1 c. dry red wine
2 cloves garlic, minced
1/4 t. dried thyme
1/4 t. salt
12 oz. fresh cranberries

1. Trim the onions, leaving the skins on. Drop the onions into a pot of boiling water and cook 30 seconds. Drain and slip the skins off the onions as soon as they are cool enough to handle.
2. Place both the raisins in a bowl and cover with the boiling water. Let stand for 10 minutes.
3. Melt the butter in a large saucepan over medium heat and stir in the onions. Add the sugar and 1 T. of the vinegar. Cook, stirring constantly, until the sugar is dissolved and beginning to caramelize, about 5 minutes. Add the remaining vinegar and the wine, bring to a boil, and continue to boil for 2 minutes. Add the raisins with the soaking liquid, the garlic, and thyme, about 45 minutes.
4. Add the cranberries to the pan. Simmer uncovered, stirring occasionally, until the cranberries are cooked and the sauce has thickened, 20 to 25 minutes. Let the sauce cool and serve at room temperature. Store any leftover sauce in the fridge but be sure to bring it back to room temperature before serving.

Beef or Chicken Fajitas with Fresh Guacamole

2008-10-06T20:59:00.004-04:00

A request for a dish to serve with the Black Bean Salad (Nov. '07), prompted me to make these fajitas for dinner tonight. They were easy, quick, and turned out really well. I skimped on the chili powder thinking that it might be too much for the kids but I think it could have used the whole amount. The kids made a fuss because they didn't want to eat the beef. I may have had better luck serving them the chicken.

Guacamole is one of those things that people either love or hate. I don't really like eating just any one's guacamole - it's got to be from a reputable source. And supermarket guacamole - forget it! Some people put garlic in their guacamole. You could add a clove of minced garlic, if you like. If you are making your guacamole ahead of time, put an avocado pit into the dip. This apparently keeps the dip from browning (the lime juice also helps). I love to serve guacamole with crumbled feta cheese on top. I think Macedonian feta is perfect for this - creamy, not too salty.

Beef or Chicken Fajitas
1 1/3 lbs. beef tenderloin or sirloin (or boneless, skinless chicken breast)
3 peppers (yellow, orange, or red)
1 t. ground cumin
1/2 t. chili powder
1/2 t. paprika (smoked paprika is great in this recipe)
1 t. sea salt or kosher salt
1/2 t. freshly ground black pepper
3 T. olive oil
6-8 tortillas
Sour cream
Old cheddar cheese
Chopped lettuce
Fresh Guacamole

1. Slice the beef or chicken into long thin strips and place in a bowl. Halve, core, and seed the peppers. Slice into long thin strips.
2. In a small bowl, mix together the cumin, chili powder, paprika, salt, and pepper. Add half the spice mixture to the meat and mix well. Add the other half to the peppers and toss to coat. Set aside to marinate.
3. Heat a large cast iron skillet (or any large pan) and add the olive oil. When it's very hot, add the peppers and saute until they are slightly soft; add the beef strips. Cook for 2 minutes, stirring and tossing frequently until the beef is just cooked. Remove from the pan and keep warm.
4. Warm the tortillas in a dry skillet for about 10 seconds per side. Put some beef and peppers along the centre of the tortilla and add the fixings that you like. Roll up and serve immediately.

Serves 4, or less if they are really hungry.

Guacamole

2 ripe avocados
2 small limes
1/2 c. chopped tomatoes
2 green onions, sliced thin
1/2 bunch fresh cilantro, chopped
Kosher or sea salt & freshly ground pepper

1. Mash the avocados with the lime juice. Add the tomatoes, onions, cilantro, salt & pepper. Mix well and taste for seasoning. When in doubt, add a little more salt.

Beef & Lentil Tacos

2008-09-27T14:20:00.003-04:00

"Old El Paso" taco shells & seasoning packs are usually what I turn to for a Mexican dinner around here. When I really think about it though, who knows what's in that little magic seasoning pack? Lots of stuff that I probably wouldn't want to sprinkle into a dish I'm making! Ignorance really is bliss, but these beef tacos are so easy, it isn't hard to make them instead.

A couple years ago, I found this recipe in a cookbook I had taken out of the library called, "The Ultimate Slow Cooker Cookbook". Unfortunately, I made this once and then returned the book, not remembering to write down the recipe or even to remember the name of the book. I can't tell you how many times I have tried to find this recipe, realizing what a great dish it was to have for quick weeknight dinners. I finally found it on a quick run into the library, without the kids. It was amazing how many great books I found in the cookbook section, when I had the chance to concentrate on something other than keeping the kids quiet in that unnaturally silent area known as "non-fiction"!

One of the things I love about this dish is the fact that it contains lentils. Come to think of it, when I made it the first time, Gavin kicked up a fuss because I had used what were probably brown lentils and they hadn't lost their shape enough to satisfy his young preferences. This time I used red lentils (which have their skins removed), and they broke down enough that even if you were trying, you wouldn't be able to figure out what the secret ingredient was. The other great thing about this recipe is the use of the crock-pot. I absolutely love the fact that you can put together a meal first thing in the morning, turn it on, and by the time dinner rolls around you can relax a little because the hard part is finished. It makes me think that I need to pull out my crock-pot a lot more as the weather starts to turn cold.

Beef & Lentil Tacos

1 lb. extra lean ground beef, chicken or turkey
2 medium onions, chopped
1 red pepper, chopped
2 carrots, shredded
4 cloves garlic, minced
1 1/3 c. crushed tomatoes
1 1/3 c. dry lentils
1 c. water
1 T. chili powder
1 T. ground cumin
1 t. kosher salt
1/2 t. freshly ground black pepper
1 or 2 jalapeno peppers, minced (optional)

To Serve:
Soft tortilla shells or Que Pasa tortilla chips to make nachos
Grated old cheddar cheese
Chopped lettuce
Fresh tomatoes, diced
Sour cream
Avocado, sliced

1. Brown the beef in a large skillet over medium-high heat. Transfer beef to a medium/large crock-pot. Add onions and pepper to the skillet and cook until onions are translucent, about 5 minutes. Add the onion mixture to the crock-pot.
2. Stir in the carrots, garlic, tomatoes, lentils, water, chili powder, cumin, salt & pepper. Cover and cook on low for 6-8 hours. Make into tacos, nachos, or even serve over brown basmati rice (I love the popcorn smell of brown basmati).

*After the four of us had dinner, I ended up with two litres of taco mixture to freeze for another couple dinners.

Greek Custard Squares

2008-09-16T13:50:00.010-04:00

I have wanted to make this recipe for years. The proper name is galatoboureko. I found the recipe in the "Cold Weather Cooking" cookbook by Sarah Leah Chase. In her introduction to this recipe, she calls galatoboureko "a custard cousin to the better known baklava". Who could resist that?!

The recipe calls for a 17x11 inch baking sheet. I got out my ruler to check that I had the proper sized pan. I bought this baking sheet at a restaurant supply store and it is about an inch deep. This must have been the type of pan she used in her recipe because the filling fit in the pan exactly and the phyllo was just the right size. If you don't have this size of pan, I would recommend trying two smaller sized pans - maybe an 11x13 dish with a smaller pan for the rest? Just cut the phyllo dough to fit the pans. Then again, maybe it's worth your while to go and get a 17x11 baking sheet. I just wanted to make you aware of the issue before you get started.

I don't know if you have worked with phyllo dough before, but it is really very simple to use. One of the most important parts is keeping the dough covered with a damp towel. I have lazily tried to skip this many times and the dough starts to dry out immediately, leaving me with cracking and crumbling sheets of phyllo. When I made this recipe, I forgot to make slits in the phyllo before I baked it. This may have been why the phyllo shrank up a little (as you can see in the picture) or maybe it would have done that regardless. The slits in the top are also important for when you spread the sugar syrup on top. My sugar syrup stayed on top of the phyllo, more or less, but it should have soaked down into the dessert, flavouring the custard with the subtleness of lemon and orange.

I would recommend making galatoboureko when you have a crowd to serve. I made them on Sunday, just before Alan was going out of town for the week. Me, an empty house after the kids are in bed, and a huge pan of custard squares staring at me from inside the fridge. Not a good combination. I ended up giving lots of it away before things really got out of hand. I can't wait to make them again, though!

Greek Custard Squares (Galatoboureko)
Sugar Syrup
2 c. sugar
1 c. water
3 T. fresh lemon juice
1 slice orange

Custard
2 litres milk
1 c. sugar
1 cup farina or Cream of Wheat
1/2 c. unsalted butter
Pinch of kosher salt
12 large eggs
2 t. vanilla extract

Phyllo Pastry
1/2 c. unsalted butter, melted
1 lb. phyllo dough, thawed

1. Prepare the syrup: Place all the ingredients in a heavy saucepan and boil 10 minutes, skimming off any froth that rises to the surface. Remove and discard the orange slice. Set aside to cool.
2. Prepare the custard: Scald the milk with the sugar in a deep saucepan over medium-low heat, stirring with a wooden spoon. Gradually stir in the Cream of Wheat. Add the butter and salt. Continue cooking and stirring until the butter has melted and mixture is thick and smooth. Remove from the heat and let the mixture cool to room temperature.
3. Beat the eggs and vanilla together in a large bowl until light, about 2 minutes. Stir in the cooled Cream of Wheat mixture and blend thoroughly.
4. Preheat the oven to 350 degrees.
5. To assemble, brush a 17x11 inch baking pan with a thin coating of the melted butter. Unwrap the phyllo dough, lay it out flat on a clean surface, and cover it with a slightly damp tea towel to keep it from drying out. Lay 1 sheet of phyllo dough on bottom of the pan and brush it with a coating of melted butter. Continue laying and buttering the dough in the same manner for 8 sheets.
6. Pour in all the custard and spread it evenly. Cover the custard with 8 more layers of buttered phyllo dough. Puncture the top sheets with a sharp knife in several places to allow the custard to breathe during baking.
7. Bake until the custard is set and pastry shakes loose from the pan, 45 minutes to 1 hour.
8. Let cool 30 minutes, then pour the sugar syrup over the pastry. Let cool completely. Serve slightly chilled or at room temperature, cut into small diamonds with a sharp knife. Makes about 48 diamonds.

* These really taste much better if they are at room temperature, as opposed to still hot out of the oven!

Homemade Pizza

2008-09-14T05:34:00.003-04:00

If you read through the recipes for the pizza sauce, the dough, and then baking off the pizzas, you may start to feel daunted by what seems like a lot of work. Don't let the length of the recipes throw you off. Make the pizza sauce well ahead of time and have it in the fridge or freezer, ready to go any day. For the dough, you only need a couple of hours before dinner to have it ready. If you want to eat at 6, start making it around 4, or earlier if you are more organized than myself!

When it comes to the toppings, the sky's the limit. I let the kids top their own mini pizzas on Friday. Fresh mushrooms, onion, green olives, black forest ham, baby spinach, mozzarella cheese. For the pizza cheese, I love the balls of mozzarella (usually made by Tre Stelle or some brand like that) that I have to grate myself. I find that pre-shredded mozzarella has a weird way of melting. When you grate the mozzarella just before using it, it is absolutely oozing over the pizza when it comes out of the oven.

About the pizza stone; I bought one not too long ago, after borrowing one from my neighbour to make homemade pita bread. It worked like a dream and I decided I must have one, too. When I was finishing the kid's pizzas the other night, all of a sudden there was smoke coming from the oven and the fire alarm started going off. The bottoms of their pizzas were burnt black. I can't really understand why it happened, but if you are going to use a pizza stone, put the pizza on it for a minute and then check it. Another minute, then check it. Don't assume that if I say leave it on for two minutes, it won't burn. The cookbook that I was following said to leave it on for 4 minutes, and if I would have done that, I would still be airing out the house this morning.

The dough and baking directions for the pizza come from a cookbook that I haven't seen around much. "The Cheese Board Collective Works" by the Cheese Board Collective, a group of people running a bakery in Berkeley, California. I have made many pizza doughs over the years and I found this one to be what I was looking for. It could have something to do with baking the pizza at a high temperature, but the pizza ends up with a really nice chewy crust. The pizza sauce came from my friend Elaine. She emailed the recipe to me in 2004 and I happened to keep a hard-copy of it in my recipe file. I spoke to Elaine last week and told her that I was making the pizza sauce and she asked me to send her the recipe back so that she could make it! (she actually had it in one of her cookbooks, "The Best of Better Baking" by Marcy Goldman & Yvan Huneault)

I am officially starting "Pizza Fridays" at our house from now on. If you have any favourite pizza topping combinations, let me know.

Homemade Pizza Sauce

4 oil packed sun-dried tomato halves
1-28 oz. can plum tomatoes or an equal amount of fresh tomatoes
1-12 oz. jar roasted red peppers, drained
3 T. extra virgin olive oil
4 cloves garlic, crushed
1 1/2 t. dried oregano
1/4 t. red pepper flakes
1 large onion, chopped
3/4 t. kosher salt
1/2 t. sugar
1/4 t. fresh ground black pepper
2 T. fresh basil, minced
2 T. fresh flat leaf parsley

1. In a small bowl, cover the sun-dried tomatoes with boiling water. Let stand for 5 minutes and drain. In a food processor combine the roasted red bell peppers and the sun-dried tomatoes and process until smooth.
2. In a large pot, saute the onion and garlic until soft and fragrant. Add the tomatoes and cook for about 5 minutes. Add the sun-dried tomatoes and roasted red pepper mixture and all other ingredients. Cook until thick and saucy. Using an immersion hand blender or a food processor, blend the sauce until it is thick and fairly smooth (see picture above). Adjust seasonings to your taste.
3. Let cool completely. Cover and refrigerate for up to two weeks or freeze in 1 c. portions. Or if you're in a canning mood, use 1 c. jelly jars and process as you would for canned tomatoes.

Yeasty Pizza Dough

1 T. active dry yeast
1 1/2 c. warm water (around 110 degrees)
2 T. extra virgin olive oil
1 1/2 t. kosher salt
3 1/2 to 4 c. flour (the recipe calls for bread flour but I used all-purpose)

1. In the bowl of your KitchenAid mixer (or a large bowl if you are going to mix by hand), whisk the yeast into the warm water until dissolved. Let stand for 5 minutes.
2. Add the olive oil, salt and 2 cups of flour to the bowl. Using the paddle attachment on low speed, mix for 5 minutes to form a wet dough. Switch to the dough hook, add 1 1/2 more cups of flour, and mix on medium speed for 5 minutes. Add the remaining 1/2 cup flour by the tablespoon, as needed to form a soft dough with a nice sheen; it should be a bit sticky but not too wet. (I didn't have to use any of the last 1/2 cup of flour)
3. Form the dough into a ball and place it in a large oiled bowl. Turn the dough over to coat it with oil. Cover the bowl with plastic wrap or a damp tea towel and let it rise in a warm, draft-free place for 1 hour, or until doubled in size. Or put the dough in the fridge and let it rise overnight; the next day, let it stand at room temperature for 2 hours before proceeding with the recipe.

Baking Your Pizzas

1. Preheat the oven to 450 degrees. If you have a bread stone, place it in the bottom of the oven. Place one of the oven racks near the top of the oven, and the other rack in the middle. Prepare three baking sheets with parchment paper. Sprinkle each piece of parchment paper with cornmeal.
2. When the dough is ready, divide into three pieces. Form each piece of dough into a round circle of about 10 inches. Proceed with adding your pizza sauce and your favourite toppings.
3. Place one pizza on the middle rack of the oven for 8 minutes. After 8 minutes, put the first pizza on the top rack and add the second. Bake for 10 minutes. After 10 minutes, slide the first pizza onto the baking stone for about 2 minutes (I left mine for 3 or 4 minutes and it was burnt on the bottom. Watch them very carefully!), and at the same time, add the third pizza to the middle rack. After the 2 minutes that the first pizza is on the stone, continue cooking the second and third pizzas in the same manner.
4. Cool pizzas for about 5 minutes once they are out of the oven. They taste so much better if they aren't piping hot and burning the top of your mouth!

The Art of Canning

2008-09-07T06:37:00.009-04:00

As long as I can remember, my Mom has canned tomatoes at the end of every summer. This summer she informed us that she wasn't going to do too much canning this year, and that if we wanted our own stash for the winter, we would have to do the canning ourselves. A bit harsh to cut the apron strings like that, but there you go!

Essex County, just south of Detroit, Michigan, is full to the brim with produce this time of year and the perfect spot to buy tomatoes (Leamington is the tomato capital of Canada). I ended up with 2 bushels of Roma tomatoes for $8 each. My Mom loaded up my car with extra jars and lids she happened to have stashed away (barely made a dent, believe me!), and I felt a surge of confidence that, yes, I too could "put up" summer's bounty and enjoy it throughout the year. What a great feeling.

Upon arrival home, the tomatoes were left in boxes in the garage until I was ready to start. By Friday, I was beginning to wonder if there would ever be a perfect day for canning, so I informed Alan that Saturday was for tomatoes, and that was that. I had several conversations with my Mom and my sister about methods, getting started, etc. Saturday morning 7:15am - Mom calls. "How are the tomatoes going?" I just laughed and told her I would get to it soon. She warned me that it would take all day and that I better get moving.

I think it was around 10:30am when I started bringing the jars and the tomatoes into the kitchen. My sister recommended that I put all the jars and in the dishwasher and run it, therefore saving myself the time of washing each jar by hand. I had just started the dishwasher. Scrap that idea, I would wash them the old-fashioned way. Note to self: put them in the dishwasher next time. My hands were red and raw before I even began any of the important stuff! Next step was washing the tomatoes. It was at this point I realized that my kitchen could not possibly hold all of the tomatoes at one time. This was really turning into a production. Next coring and then scoring the opposite end so that the skins would come off easily after their blanching in boiling water. It was around this time that Alan asked if I would be able to cut the grass while he and the kids were out running errands. Oh Alan...

A phone call to Lori revealed that the big pasta pot I had borrowed from my neighbour was not going to cut it. I was going to cold-pack the tomatoes in their jars and then process the full jars in vigorously boiling water for 15 minutes. Turns out, canning pots have a wire rack thing inside of them which keeps the jars from having direct contact with the bottom of the pot most of the time. It was Lori's prediction that if I used this ordinary pot, the heat would break the jars. I tore my apron off and ran out the door, finding exactly what I needed at our local Home Hardware. I also picked up a 5-piece canning utensil set (I wonder how I would have gotten the jars out of the boiling water safely if I hadn't bought the utensil set??).

Back in the kitchen, things were humming along. I started blanching the tomatoes, shocking them in cold water, and peeling the skins off. I had decided that I would dice my tomatoes as opposed to leaving them whole. Lori used a European Tomato Press that makes a lovely sauce, just like in the old country, I bet. I bought it for my Mom several years ago and it had never been out of the box. Right after my Mom cut us loose, Lori declared that she would like to take the press home and use it for her tomatoes. I really think it should have been my call, since I bought it in the first place, but Lori insisted.

My first batch was in but I had put 4 large jars in the pot and they still weren't covered with water. Maybe they weren't supposed to be? I called Lori again. She told me they had to be covered with boiling water and that it would probably be very close to the top of the pot. She wasn't kidding. It was around this point that I called Lori's house for something else. Her husband Jake answered and he said Lori was feeding Hugh, could he help with something? "Oh, not really... Are you sure she doesn't have a free hand?" Jake's comment was something about us sisters being like magnets; you could try to keep us apart but it was very difficult! After that phone call, I noticed that every time I tried to call their house, the message centre would pick up on the first ring. I think Jake did something to the phone to stop the insanity! I should have known he was reaching his limit when he answered the phone, "Bernardin Hotline. How may I help you?"

The second batch went in and after a while I lifted the lid to see how the boil was coming along. There were tomatoes floating in the water. I had a hard time comprehending this development as the tops of the jars looked perfectly fine. I lifted the jars out of the water and found that two large jars had the bottoms broken right off. Not a good sign. What had I done wrong? It was fruitless calling Lori's house, so I called my Mom. She was in the middle of a Scrabble game with my Dad and our neighbour, Auntie Carol, a super-canner herself. I explained what had happened and my Mom said very matter-of-factly, "It's probably because those jars are old." Well, thanks for giving me your old jars, Mom! "Here, talk to Auntie Carol." she says. I explained what was happening and Auntie Carol tells me, "That's why I don't cold-pack my tomatoes anymore. You lose too many in the process." In the background I hear, "Yeah, me too." from my Mom. Turns out, Mom and Auntie Carol cook their tomatoes first and then fill very hot, sterilized jars. Seems much easier than all this rolling boil stuff, but I had gone with the method that Lori had recommended and she was no longer available for comment!

I continued on, using more of the smaller jars. As I worked, I would hear the occasional "pop" sound come from the jars. That popping sound is like music to a canner's ears. Each time, I would raise my eyes heavenward and smile. Now, time was flying and it was getting to be dinner-time. I hoped no one would notice that it was past 7 o'clock and we hadn't eaten yet. Finally, Alan & the kids pulled rank. I was barely finished, and certainly not cleaned up, and they were waiting in the car. We headed over to our local pub for a well-deserved beer and dinner.

It is now Sunday morning and the dishes are still not washed. I have a large bowl of tomatoes I need to turn into something today - maybe pizza sauce. I am happy with the results of my first try at canning. I'm pretty sure that all of the jars sealed and now I just need to find a place to store these little works of art. I have learned why my Mom loves canning, and I now understand that when she gives someone a jar or two of her canning (be it jam, tomato sauce, relish, etc.), it is her way of saying that she cares about you. With that said, don't be offended if I don't push a jar of tomatoes into your hand the next time we meet - I'm feeling more than a little attached to my tomatoes at the moment!

*What I put into each jar along with the tomatoes: 1/4 t. cider vinegar, 1/2-1 t. kosher salt, 1-3 basil leaves. For more detailed instructions, contact me directly!

A Few Extra Tidbits...

2008-09-06T07:01:00.005-04:00

The Harrow Fair 2008 blog entry seems to have left people with questions that I didn't think to answer before.

There were a few entries that I forgot to mention last time. Lori (who brought it to my attention!) won a third for her Johnny Cake (cornbread). I have also had a request to show the prize-winning photos. The 2nd place Winter Shenanigans is above, and the Honourable Mention Transportation photo is below (did I mention that Alan took both the photos?).

For Lori's Bacon Three Ways entry, she used baked beans with bacon, a delicious potato salad with double smoked bacon, and cornbread with double smoked bacon. She served a ramekin of each on a plate. If she were doing it again, she would label each ramekin with the proper names. The three bacon dishes weren't actually tasted by the judges, they were judged on appearance and probably thoughtfulness. This category was a special one to go along with the theme "Hog Wild", and I doubt it will be in again next year.

Speaking of themes, next year's Harrow Fair will have the theme "Flower Power". I bet they will have some new categories for food with flowers in it. Earlier this summer on a trip down to my sister's, I tried a rose petal angel food cake, made by the wife of the chef of "On the Twenty" (the restaurant attached to the Cave Springs Winery, and also where we had our wedding reception). She had said that her roses were going crazy this year and she was trying to find different things to do with them. The flavour in that angel food cake was subtle but automatically you knew it was roses. And the pink flecks throughout the cake were beautiful. That would be an excellent entry for next year!

This weekend is the Lincoln County Fair down in Beamsville (Niagara). Lori decided she would enter a few things, one of them being the angel food cake category, which had a top prize of $85. Tuesday afternoon, Lori & my gorgeous nephew Hugh arrived, partially to babysit my kids while I was out teaching a knitting class, and partially for me to help with the baking for the Beamsville Fair.

We decided that she should enter the deviled egg category, along with an apple pie, a pumpkin pie, sticky buns, and the angel food cake. There are some things about eggs that I have learned in the last little while. Really fresh eggs don't peel nicely. For deviled eggs, the eggs should be at least a couple weeks old, if not more. Since I get my eggs right from the source, I rarely have eggs that are suitable. However, I used what I thought were the oldest eggs in the fridge and I did end up with a few perfectly peeled eggs. I followed Bonnie Stern's recipe for "Old-fashioned Deviled Eggs" and they would have been really good if I hadn't added the 1 teaspoon of salt that it called for in the recipe. They were way too salty and then we had to try and doctor them up, even boiling more eggs so that we could add more yolks. Lori said she didn't care for the fresh tarragon that I added either. Maybe next time I would just add fresh chives.

On Tuesday night, I looked through a bunch of my cookbooks for a suitable recipe for angel food cake. Lori suggested we use the Canadian Living recipe, which sounded good as they often have all the standards. That first cake was overdone, unfortunately, and we agreed that I should try again. For the second one, I used Bonnie Stern's recipe from her "Essentials of Home Cooking" cookbook. It was better, but neither of them had the really light texture (that you can probably get with a box of angel food cake mix). Turns out, some recipes call for superfine sugar, and the 1st prize winner's recipe showed that she used superfine sugar. I should have run the regular white sugar through the food processor and I probably would have had a lighter cake.

After making both the apple and pumpkin pies in my own pie plates, Lori read the rule book and said that they needed to be in disposable aluminum pie plates. Thanks for reading the directions ahead of time, Lori... However, a variety of my friends and neighbours didn't mind in the least! I quickly whipped up some more pie dough and Lori went home and baked another apple pie.

For the sticky buns, I assured Lori that I still had a log of the frozen buns that took 1st place in Harrow. When she actually forced me to check the freezer, I realized I had left them in the freezer at my parent's house. Luckily, I had a small dish of three apple cinnamon twists that hadn't fit in the other pans. I pulled the buns out of the freezer and in the morning they were ready to bake off. Lori called yesterday to let me know that the apple cinnamon twists took 1st place in the sticky bun category! If you haven't made these yet, check them out on the blog (April '08). They are really very easy and they are a great way to "make friends and influence others"!

This might be it till next year on the country fair front. I hope that you have maybe been inspired to enter a local fair or at least attend and check out all the wonderful things they have to offer. We will be making our annual visit to the Royal Winter Fair in Toronto, coming up this fall. I wonder if they have baking contests? Hmmmm...

Harrow Fair 2008

2008-09-03T21:00:00.016-04:00

What a week we had down in Harrow! The kids and I arrived in Harrow on Sunday. All of our fair entries had to be submitted anywhere from 9am to 9pm on Wednesday. Thursday morning the judging began and by Thursday afternoon, we were able to check out the results. At 6pm on Thursday, the pie auction was held on the main stage. Read on for more details!

1st place - Orange Pound Cake (entered under Any Other Variety (AOV) quick bread)
No dice - Pumpkin bread

This category gave me some troubles. I figured I would make the loaves ahead of time and freeze them. At first I was going to use a banana, coconut, and maraschino cherry recipe from a cookbook that my friend Elaine worked on in NFLD. I have made it many times before and it is really good (yes, I do know about that red dye they use in the cherries but for this loaf, I make an exception). Not so good the day I made it for the fair, though. Too dark on the outside, sunken in the centre. By Tuesday, I decided that I wouldn't risk losing more time. I decided to make the Orange Pound Cake from the "Barefoot Contessa's Family Style Cookbook" which I hadn't made before but trusted Ina not to lead me wrong. For the pumpkin bread I used Anna Olson's Sugar cookbook, I recipe I have made several times. Unfortunately, I forgot that it makes enough for two regular loaves or one big one (the recipe says it makes one loaf). I put all of the batter into a regular loaf pan and it wasn't too long before I could smell something burning. The pumpkin bread was oozing over the sides of the pan and most definitely was not fair-worthy. The next batch was fine, but not good enough for a ribbon. This might be a good time to mention that the smoke alarm only went off twice while we were there!

There were a few items that we could do ahead of time, but the majority of items were better fresh. On Tuesday morning my Dad decided that he would make his items. Barbecue sauce for pork and oatmeal raisin cookies - both in the "Men's Only" section. I won't give you all the details of that horse & pony show, but let me share a couple highlights. At one point, Dad asks me where the brown sugar is. I didn't know and he quickly tried to give up the hunt. "Can I substitute corn syrup for brown sugar?" he asked. Um, NO! A quick phone call to my Mom and he was back in business. The first batch comes out of the oven. They are very thin and have all run together, as you can see from the picture above. I wasn't paying too much attention as I was already starting to work on my own recipes. The next batch, same thing. He calls Auntie Carol from next door. She soon walks through the door and says, "Did you forget the flour?" My Dad used the Neiman Marcus cookie recipe that you can find on the internet. Of course, he added his own touches and in the end he had some really good cookies.

1st place - Chocolate Layer Cake (iced)
1st place - Best Chocolate Dessert

I was thrilled with these results! The recipe I used for the cake can be found here on the blog (Sept. '07) and in the "Barefoot Contessa At Home" cookbook. It was getting pretty late on Tuesday night when I started making the cake. Luckily, I licked the spatula just before putting the cakes into the oven. I hadn't put any sugar into the batter. I quickly added the required amount of sugar, swirling it around gently, and popped them in the oven. When I took them out of the oven, I wasn't quite sure that they were finished. They seemed a little too underdone. This actually worked out because, in the end, the cakes were seriously moist.

I wonder if you might remember when I blogged about the Fair last year (Sept. '07)? My Uncle John, from Vancouver, was very vocal about the fact that his better half, Toni, made a pumpkin pie that would beat mine any day. I kept telling him to put his money where his mouth was and enter the Fair, putting the issue to rest with concrete results. Well, Uncle John just happened to be in town for a few weeks and was able to enter! Not only did he enter the pumpkin pie, he also made a Key Lime pie. Both pies had to go into the AOV category. I don't know if it's really fair to be judging banana cream pies against pumpkin and key lime or not (it certainly wouldn't be easy). Uncle John ended up with an Honourable Mention for both of his pies, which is pretty incredible considering that these were the first pies he had ever made! My Dad said that he didn't even have a beer after their golf game because he needed to go home and bake the pies. Now that is dedicated! Uncle John mentioned that he had a secret ingredient for his pumpkin pie. Toni had instructed him to cut out the words "Hog Wild" (the theme for this year's Fair) and also a little piggy. We've now realized that the judges love to see references to the theme, and Uncle John could very well have beat me in this category (if his pie would have been better, ha!). But seriously, I was really impressed by the fact that he entered the pies and they were recognized by the judges. Did I mention that he also entered the "Rooster Crowing Contest"? He does a darn good crow, but he didn't fluff up his pretend feathers and flap his wings (like the winner did)!

Peach Pie (entered in Peach Pie category) - Better luck next time.
Peach Pie (entered in the Pie Auction category, vying for the Best in Show) - Same.
3rd place - Pumpkin Pie (entered in the AOV category)

The Pie Auction at the Harrow fair is a lot of fun, especially if you have a pie that is being auctioned off. I had one peach pie go for $85 and another for $45. There were just under 120 pies to be auctioned off for charity and they raised over $11,000. The biggest winner of the fair had a pie auctioned off at $2400! I'd love to pick her brain!

I thought all of our pies turned out pretty well. I don't think any of our pies (of which Lori & I entered 5 pies plus 3 extra pie shells for judging) received any notes from the judges for anything gone wrong. By the time Wednesday afternoon rolled around and we were trying to finish up, I didn't have a clue whose pie dough I was even using. It was a real marathon (my cupcake knee has been acting up ever since!)

1st place - Sticky Buns (used the recipe for Pecan Sticky Buns from "Baking with Julia") picture above
3rd place - Sticky Buns (used the Apple Cinnamon Twist recipe from the blog - April '08)

The two recipes of sticky buns were made ahead of time. The Pecan Sticky Buns take some work but the results are out of this world. You start out by making a brioche dough, a very rich, buttery bread dough. Add more butter, sugar, cinnamon, and pecans and voila! They are rolled and sliced, creating the perfect looking bun. These buns also won "Best Sticky Bun in Show" and I received a Mazola & Beehive apron and some other promotional materials from those companies. Just for the record, neither of the buns contained any Mazola or Beehive honey, which might mean that I wasn't eligible for that apron, but I'm going to assume that the judges know what they are doing!
The Apple Cinnamon Twists were my old standby in the sticky bun department. They were delicious and I was able to deliver a hot plate of the buns to Al as well (who has always loved them) three doors down (to read about Al and the buns, see the blog - May '08)

The cookies that we entered this year didn't do so well. I made Gingersnaps from the "Great Cookies" cookbook by Carole Walter. I should have realized that they weren't an exact gingersnap by the introduction in the book that said they were a little unusual. These cookies didn't have any molasses in them and the traditional gingersnap does. The judges let me know by writing a note on my entry tag. "Gingersnaps are a thin molasses cookie." My friend Kristin's oatmeal raisin cookies looked great to me, but not according to the judges (overdone). Lori's oatmeal raisin cookies didn't have a comment but they weren't ribbon winners either. The oatmeal raisin cookie category was tough and there were a lot of entries, probably because most people think they can bake a pretty good one. My Dad got a little note from the judges for the jar he used to hand in his barbecue sauce ("improper container"). There was nothing saying what container it should be in, but apparently Mason jars are the norm and he used an old horseradish jar.

Some other ribbons that were taken home by our family and friends...

1st place - Rhubarb Pie (my sister, Lori)
3rd place - Bacon Served Three Ways (Lori)
1st place - Crabapple Jelly (my Mom)
2nd place - Pencil Sketch 5-6 year olds (Gavin)
3rd place - Design your own Bookmark (Gavin)
Participant ribbon - Ellen (her proudest entry was the macaroni pig, painted)
3rd place - knitted poncho, cape or shawl (Moira)
1st place - Counted cross-stitch article, not mounted in frame (Moira - Ellen's Christmas Stocking)
2nd place - Winter Shenanigans photo (Alan)
Honourable Mention - Transportation photo (Alan)
1st place - Ice Cream cone Christmas Tree (our friend Andrew, age 4)

Items that we entered that I haven't mentioned were as follows...

3 empty pie shells (two by me, one by Lori)
2 peach pies (Moira)
banana muffins (Moira)
banana snack cake (Lori)
biscuits (Lori)
oatmeal raisin cookies (our friend & Andrew's Mom)
banana blueberry cake - Best Dairy Dessert category (Aunt Evie, Kristin's Mom)
zucchini loaf (Aunt Evie)
strawberry freezer jam (Lori)
tomato sauce (my Mom)

Over the last couple months, Lori & I have deliberated over what the judges would be looking for. A lot of times, our favourite recipes have a special addition of this or that, and therefore stray from the original recipe. This is not the sort of thing the judges want to see. They want the quintessential recipe, not a modern rendition with something like "craisins" in it. We learned a lot this summer and we are definitely looking forward to next year! As a matter of fact, I have been baking again this week, helping Lori with a few things to enter at the Lincoln County Fair, in Niagara. As I said to my Dad last week, "Some people really take this stuff seriously." He sort of rolled his eyes and said, "You don't say..."

Silky Corn Soup

2008-08-22T09:57:00.006-04:00

This soup is gorgeous. That is the perfect way to describe it. One of the things that I like about this soup is the corn stock. When I was finished making the stock, it really looked like chicken stock, with a nice golden colour. I made the stock on Thursday and when I was ready to make the soup on Friday, I pulled it out of the fridge and I had the soup ready in about an hour.

I have often made soups that call for straining at the end of the recipe. Usually, I ignore these directions, opting for a chunkier, more rustic soup. I also feel that I am getting more bang for my buck (in terms of quantity) by leaving the vegetables in the soup. For this soup, I was tempted to leave the corny bits in the soup but I decided to follow the recipe. After I strained the first bit, I took a taste and I was in love - with the taste and even more, the texture. I decided to strain the whole pot.

At this time of year, I find myself making different soups to freeze and put away for fall and winter. The only problem is that they taste so good, I keep pulling them out of the freezer and serving them for simple suppers any old time! I guess I will just have to keep trying...

Silky Corn Soup

Corn Stock
10 peaches & cream corn cobs
2 onions, chopped large
4 cloves garlic
2 carrots, peeled & chopped large
3 celery stalks, cut into 2-inch pieces
1 bay leaf
1 t. whole black peppercorns

1. Cut the corn niblets from the cobs. Set corn aside and place the cobs in a large stockpot. Add the onions, garlic, carrots, celery, bay leaf and peppercorns to the pot. Fill with enough cold water to just cover the ingredients.
2. Bring to a boil and simmer for 1 hour. Strain the liquid through a fine strainer into a bowl and set aside.

Soup Base
1/4 c. butter
1 T. garlic, minced
1 c. onions, chopped
1 T. curry powder
1/2 t. turmeric powder
2 red or yellow peppers, roasted (I used the red ones that come in a jar)
5 c. or so fresh corn kernels
6 c. or so corn stock
1 can coconut milk
1 T. kosher salt
1/2 t. chile paste

1. Melt the butter in a large stock pot. Add the garlic and the onions and saute for 5 minutes until soft but not brown. Stir in the curry powder, turmeric, roasted peppers, and fresh corn kernels. Cook over medium-low heat for 10 minutes, stirring occasionally.
2. Pour in the corn stock and kosher salt and simmer gently for 40 minutes. Add the coconut milk and chile paste and heat through. Puree the soup in batches in a food processor or blender. (Be careful when blending hot soup in either of these machines!)
3. Strain the soup through a fine strainer to achieve the silky texture. Garnish each portion with chopped cilantro, if you like.

Blueberry Oat Squares

2008-08-18T21:34:00.003-04:00

There is a blueberry farm down in Harrow that I have not seen the likes of anywhere else. Klassen Blueberry Farm is huge, with pick-your-own or ready-pick, blueberry milkshakes, and fresh blueberry pie (a la mode) by the slice. It is a summertime tradition down in Essex county, one that is a little taken for granted if you're living locally, but sorely missed if you've flown the proverbial coop.

Alan received an email from a friend last night who asked if I might have any good recipes for a blueberry dessert. I started thinking about it and this morning and I pulled out all of Klassen's recipe pamphlets. Each summer they publish a little pamphlet with last years Harrow Fair prize-winning blueberry recipes, blueberry information, and the blueberry hotline phone # - to call and find out what the status of the blueberries is on any given day. I came across a recipe that my Mom made a couple of years ago, Blueberry Oat Squares. Very easy and very good, a 2nd place winner at the fair in 2005 (submitted by a Mrs. M. Mass).

The prizes for winning the "Klassen Blueberry Dessert Special" are 1st-$100 and 2nd-$50. The catch is that winners must present the Klassen family with a fresh blueberry dessert by Sept. 30th to receive the prize money. The recipe must accompany the dessert.

Blueberry Oat Squares

Blueberry Mixture:
2 1/2 c. blueberries
1/4 c. sugar
1/2 c. water
1 t. fresh lemon juice
1 t. grated lemon peel
2 T. cornstarch

Combine sugar and cornstarch. Whisk in water and lemon juice until smooth. Bring to a boil, stirring constantly. Stir in blueberries. Cook until thickened and bubbly. Remove from heat & let cool.

Oat Crust:
1 1/2 c. rolled oats
1 c. brown sugar, packed
1 1/2 c. all-purpose flour
1 t. baking soda
3/4 c. butter, melted

Combine ingredients for oat crust. Press half of the mixture in an 8x8 greased pan. Add blueberry mixture. Top with rest of the crumble. Bake at 350 degrees for about 35 minutes.

Nicoise Bruschetta

2008-08-10T18:15:00.007-04:00

Did you happen to catch the blog entry called "Recipes Gone Wrong"? It was only up for a couple of days before I deleted it. Had nothing to do with exposing myself to ridicule; I actually don't mind doing that! There are lots of recipes that don't make the grade, believe me. I could practically have a second blog just for flubs.

In "Recipes Gone Wrong", I recounted how I had confidently given my friend Shaila a recipe for Roasted Fennel Nicoise. Luckily there is a time difference between her house and mine, because even as I made the salad, I thought to myself that maybe I shouldn't have given her a recipe that I hadn't made in years and even then it had been in France, where, let's face it - everything tastes better. I had boldly instructed her to make a dish for a dinner party that, when asked if he would like any of the salad, Alan's reply was, "Is that what that is?"

In the end, I caught Shaila just as she was on her way to buy the ingredients and she seamlessly changed course (Black Bean Salad with Avocado & Cilantro, Nov. '07). No harm done.

I do have a reason for bringing this up again. Last week, my sister mentioned they were having friends over for drinks and nibblies. I told her that she should turn the Nicoise mixture into bruschetta (minus the roasted fennel). They went one step further and smeared goat cheese on the baguette and she called raving about it the next day. Today, I decided to try the combination myself and it really is dynamite.

I had a few minutes of sheer bliss as I munched on the delicious bruschetta while sipping Jamie Oliver's "Creamy Rhubarb Cocktail" from his newest cookbook "Jamie At Home". It doesn't get much better than that! (Note: After having the nibblies & cocktails, I was certainly not hungry for dinner. Kids got plain baked chicken breast and not much else. Not sure what Alan had. Then I took Ellen upstairs to get her ready for bed, at which point I fell into a deep sleep and one and a half hours later, awoke to find her just coming back upstairs for bed again. Was it all worth it? You bet it was!)

Nicoise Bruschetta

1 baguette, sliced diagonally
Creamy goat cheese
2 c. tomatoes, cored, seeded & diced (fresh field tomatoes, if you can get them)
15 small black olives, preferably Niciose
1 clove garlic, minced
2 or 3 anchovies, finely chopped (or 1 t. anchovy paste)
1 shallot or white part of green onion, chopped finely
5 or 6 fresh basil leaves, chopped (or 1 1/2 T. pesto)
1 1/2 T. fresh lemon juice
3 T. extra virgin olive oil
Sea salt & fresh ground black pepper, to taste

1. In medium bowl, mix the tomatoes, olives, garlic, shallot, basil leaves, lemon juice, olive oil, and salt & pepper together. Let sit for a at least 15 minutes to let the flavours mingle.

2. Toast slices of baguette. Spread a generous amount of goat cheese on each piece of baguette. Spoon the tomato mixture on top of the goat cheese. Either assemble all of the bruschetta and then serve, or enjoy as you go along!

Swiss Chard, Yukon Gold & Cheddar Gratin

2008-08-05T20:07:00.004-04:00

I drove up to Farmer Jones' house today and he had an extra sign at the road. Along with four dozen eggs, I got a bouquet of zinnias, a big handful of romaine, and a grocery bag full of Swiss chard. I'm not sure if he is selling his rabbits as pets or as dinner, so I didn't ask! As we pulled into the driveway, I could see the goose and duck waddling around over by the pond. A quick glance and I saw that Mr. Cogburn was out and about. I love that place.

I tried this dish back in the winter with Kale and Gruyere cheese. Tonight I used what I had in the fridge and I think it was even better than the first attempt. It is part frittata and part potato gratin. My daughter Ellen even enjoyed it. I did have to keep emphasizing the cheesiness to her!

Swiss Chard, Yukon Gold & Cheddar Gratin

3/4 lb. Yukon Gold potatoes, sliced
Large bunch Swiss chard, washed & stemmed
1 T. butter
1 T. extra virgin olive oil
2 cloves garlic, minced
½ lb. white mushrooms, sliced
Freshly ground pepper
Kosher salt
½ c. old cheddar cheese, grated
¼ c. Parmesan cheese, grated
3 extra large eggs
1 ½ c. milk

1. Heat oven to 375 degrees. Butter a 9-inch deep-dish pie plate.
2. Steam or boil the potato slices for 5 to 10 minutes, until tender, and set aside. Once cool, slice the potatoes into matchsticks.
3. Bring a large pot of water to a boil, then add 1 T. salt and the washed Swiss chard. Cook for about 4 minutes, until tender, and transfer to a bowl of cold water. Drain, squeeze out water, and cut into strips.
4. Heat the oil and butter in a large skillet (I used my Le Crueset cast iron skillet) over medium heat and add the mushrooms and garlic. Cook until the mushrooms are soft and flavourful. Add the Swiss chard and the potato slices, and season the mixture generously with salt & pepper. Remove from the heat and stir the cheddar cheese into the mixture. Scrape into the pie dish.
5. Beat together the eggs and milk. Add ½ t. salt, some pepper, and the Parmesan. Stir together and pour over the potato mixture. Bake for 40 minutes, until nicely brown. Serve warm.

Mousseline Buttercream

2008-08-05T06:30:00.008-04:00

I remember the exact time I made my first true buttercream. It was the night before my sister's wedding shower and I wanted to make the cake to end all cakes. I decided to do half the recipe of Anna Olson's wedding cake from the "Inn On the Twenty" cookbook (you can read about that cake on the blog - June '07). As I was making the buttercream, I was completely amazed at the process and the taste. It was a real revelation that I could create this silky, other-worldly icing, and you can bet that I tasted my fair share of it along the way! Giddy would be a great way to describe me that night as I danced around the kitchen, drunk on my success. (see picture below, a little lopsided but still delicious!)

Since that cake, I have made many buttercreams, sometimes trying different recipes (the Silk Meringue Buttercream was fabulous), different flavours (pear, chocolate, banana), and gracing different cakes (cupcakes, big cakes, white, chocolate, etc.). I mostly use "The Cake Bible" by Rose Levy Beranbaum. Her recipes are very detailed and I have always had excellent results.

When my friend Annie asked me to consult on cupcakes for her wedding, I quickly volunteered to make the cupcakes myself. An outside wedding in the middle of the summer would be tricky, so I did some research, looking for the sturdiest buttercream that would hold up on a warm day. The mousseline buttercream fit the bill. Annie's Mom, Janette, had some doubts about just having plain old cupcakes at her only daughter's wedding, until I took some over for a tasting. Janette & I had a wonderful afternoon, tasting cupcakes, and experimenting with the sugared violets that she made for the wedding. They looked gorgeous and tasted even better! (the picture above is from Annie's wedding)

My procrastination really got the best of me that weekend. Mousseline buttercream can be made ahead of time and stored 10 days in the fridge or up to 8 months frozen. Do you think I made one batch of that stuff ahead of time? Not one! Another quirk of buttercream is this: "If the butter is too soft or the room too hot, what could have been a satin-smooth cream breaks down into a grainy puddle." The week before Annie's wedding was very hot and humid and my parents didn't have air conditioning in their house. This created a huge problem, especially since I was using the oven to bake cupcakes non-stop. I ended up dragging my KitchenAid around to three neighbour's kitchens, air conditioning mandatory. In the end, the cupcakes looked lovely, and thanks to my sister and brother-in-law, they were iced and ready on time. I will never under-estimate how long it takes to ice that many cupcakes again! (picture below is my nephew Hugh's first birthday cake from this past weekend)

Mousseline Buttercream

1 lb. unsalted butter, softened but not too soft
3/4 c. + 1/4 c. white sugar
1/4 c. water
5 or 6 egg whites (use a glass measuring cup to measure 5 oz.)
1/2 +1/8 t. cream of tartar
2-3 oz. liqueur (Grand Marnier, Banana Liqueur, Poire Williams, etc.), optional

1. In a mixing bowl, beat the butter until smooth and creamy and set aside in a cool place.
2. Have ready a heatproof glass measuring cup near the stove.
3. In a small heavy saucepan, heat 3/4 c. sugar and the 1/4 c. water, stirring constantly, until the sugar dissolves and the mixture is bubbling. Stop stirring and reduce the heat to low. Attach a candy thermometer to the side of the saucepan and keep an eye on the temperature.
4. In the bowl of your KitchenAid, beat the egg whites until foamy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 1/4 cup of sugar until stiff peaks form when the beater is raised slowly. Increase the heat and boil the syrup until the thermometer registers between 248 and 250 degrees (the firm-ball stage). Immediately transfer the syrup to the glass measuring cup to stop the cooking.
5. Working quickly, pour a small amount of syrup over the egg whites with the mixer off. Immediately beat at high speed for 5 seconds. Continue doing this with the remaining syrup. For the last addition, use a rubber scraper to remove the syrup clinging to the glass measuring cup. Lower speed to medium and continue beating up to 2 minutes or until cool. If not completely cool, continue beating on lowest speed.
6. Beat in the butter at medium speed 1 tablespoon at a time. At first the mixture will seem thinner but will thicken beautifully by the time all the butter is added. If at any time the mixture looks slightly curdled, increase the speed slightly and beat until smooth before continuing to add more butter.
7. Lower the speed slightly and drizzle in the liqueur. Add food colouring now, if desired. Place in an airtight bowl. Re-beat lightly from time to time to maintain it's silky texture. Buttercream becomes spongy if left standing too long. Don't ever beat a buttercream that has been chilled and hasn't come back up to room temperature.
Makes 4 1/2 c. of buttercream, enough to fill and frost a 9-inch layer cake or lots of cupcakes!

Peaches & Cream Sweet Corn

2008-07-30T06:25:00.003-04:00

I bought my first peaches & cream sweet corn last week and I started thinking about all of the great things you can do with it. Growing up, my Mom would freeze sweet corn, and throughout the winter she would pull out a bag or two, usually for Sunday dinners or whenever we had friends or family for dinner. I have never frozen corn and my Mom hasn't done it for a few years now, so I called my parent's next door neighbour, Auntie Carol.

Auntie Carol still freezes corn every summer and I knew that she would have a few suggestions to offer. Auntie Carol said that when she is cooking corn to eat for dinner, on the cob, she usually cooks it for 10 minutes. With the freezer corn, she only cooks it for 3 minutes, just until the kernels firm up. Have you ever tried to eat raw sweet corn or tried cutting it off? It is very juicy and it squirts all over the place. Auntie Carol never cooks the freezer corn with salt, just sugar. I'm not sure why but she has been doing it for so long, I trust her!

Auntie Carol is not related to me by blood, but is every bit an Aunt to my family! Her and her family have had the cottage next door to my parents house for 40+ years and I love to watch my own kids head over to her house now for little visits or hear them calling out "Hi Auntie Carol!". There is something to be said for great neighbours.

For whatever reason, I was looking at the online version of "The Windsor Star" newspaper last night. I came across an article for the Harrow Fair. It said that they are expecting over 7000 entries this year for the various categories that you can enter. That is a lot of judging! If you are going to be near Harrow on Labour Weekend, you may want to stop at the fair to check things out. Even better, grab a Harrow Fair catalogue and find something you can enter! I have got almost everyone in my family entering different categories this year. My Dad and my brother-in-law are both entering their BBQ sauces in the "mens only" domestic sciences section. My sister is going to enter a number of baked goods, as well as an unusual category in honour of the "Hog Wild" theme this year; bacon served three ways. Gavin and Ellen are getting in on the action with various crafts that they are entering. Ellen (in the four and under group) has already got two things ready to go - "6 natural stones in half an egg carton" and "6 natural shells in half an egg carton". We'll see how she does!

As for myself, I am keeping my entries under wraps until closer to the time. Truth be told, I am finding it hard not to entry every category, but I have to be realistic. One thing I know sure, I will not be entering any of the special categories this year that have bigger pay outs, but saddle you with the responsibility of baking another item and delivering it, in order to receive your prize money. I learned my lesson last year! To check out the Harrow Fair online, go to www.harrowfair.com

How to Freeze Sweet Corn

Bring large pot of water to a boil. Add 1/2 cup of white sugar to the water. Husk as much corn as you want. Place cobs in the boiling water; working in batches so you don't overflow the water! Cook for about 3 minutes. Remove from the boiling water and throw into a sink of cold, icy water. On a large baking sheet or tray, hold the corn straight with your hand on the smallest part and cut the kernels off. Fill small freezer bags with enough portions to feed your family for dinners.

*Whether you find peaches & cream corn, all yellow, or all white, it doesn't matter. In our family, it always seemed a treat to get the peaches & cream and I still love the look and taste of peaches & cream corn.

Chocolate Pudding

2008-07-23T16:04:00.004-04:00

Not another recipe from the Barefoot Contessa. That is what you are probably thinking. And I am aware that I have a problem, but it still doesn't stop me from trying recipe after recipe from any of her five books. I love her recipes, simple as that!

The "Barefoot Contessa Parties Cookbook" is a bit of a dark horse in my mind. When in need of a recipe, I usually grab the first Barefoot or the Family Style, both of those being my favourites, if I was forced to choose. The Parties book has a ton of great recipes, however, and this afternoon I made another one. Double Chocolate Pudding.

I have been thinking about making chocolate pudding for a long time. Today, the stars happened to line up perfectly, and it finally happened. I had all of the ingredients on hand, and I was in procrastination mode in a terrible way (the kids and I are leaving for North Carolina tomorrow and I haven't packed a thing yet!). When I think of chocolate pudding, I remember being in grade school and making the Jello pudding that you put in a Tupperware container and shake until it thickens up. What a treat that used to be, but let me assure you, this homemade version of chocolate pudding is so far beyond what a box of Jello can do, you will be amazed.

Oh, I can't believe I haven't mentioned this yet. My cousin Beth and her husband were somewhere in Connecticut having lunch at a diner, when who should walk in but the next best person to run into after Ina - her husband Jeffrey! I was so excited when she called me (mere minutes after the sighting)!!! He sat by himself and enjoyed a burger and a Coke. Could this be the closest I ever get to the Barefoot Contessa? I hope not, but it will do for now!

Chocolate Pudding

12 egg yolks
1 c. sugar
1/2 c. cornstarch (I used potato starch, only because I ran out of cornstarch)
1/2 c. cocoa powder
Pinch of salt
4 c. milk
1/2 c. milk chocolate, chopped
1/4 c. unsalted butter
1 1/2 T. vanilla
1/4 c. heavy cream

1. Beat egg yolks and sugar until light yellow and thick in the bowl of an electric mixer with paddle attachment. On low speed, add the cornstarch, cocoa powder, and salt. Bring the milk to a boil and, with mixer low, slowly pour the hot milk into the chocolate mixture. Combine well, and pour the mixture back into the pan.

2. Cook the mixture over low heat, stirring constantly with a whisk, until thickened. Remove from heat, add the chocolate, butter, vanilla, and heavy cream, and mix until the chocolate and butter are melted. Pour into serving bowls or ramekins. Place plastic wrap directly on the top of the pudding, and chill thoroughly. Serves 6 or more people.

*I doubled the Barefoot recipe because I knew that in our house, chocolate pudding would go pretty quickly!

Caper Vinaigrette

2008-07-16T21:21:00.002-04:00

This afternoon, driving downtown with Alan & the kids, I mentioned that I might make a salad for dinner with a caper vinaigrette. Alan wrinkled his nose and said, "Capers? No thanks."

I didn't let his reaction take the wind out of my sails. I went home and prepared a delicious salad, complete with the caper vinaigrette. He tucked right into that salad and, until he reads this, has no idea that he thoroughly enjoyed the dreaded caper vinaigrette! Don't get me wrong; I am not in the habit of tricking unsuspecting diners. I would never tell a vegetarian that they were eating something vegetarian that actually had chicken stock in it (I am sure this happens more than you think). However, I have been known to trick my Dad, a man suspicious of most ground meats). It is just so much fun to see his face when confronted with the truth: what he thought was ground beef in his tacos was actually ground turkey ("how did you enjoy your turkey tacos, Dad?!"). With all of this said, I promise I will not pull the wool over your eyes, on the blog or in my kitchen!

This recipe came from "The Flexitarian Table" by Peter Berley. I am still LOVING this cookbook! His recipe is called "Salade Nicoise with Many Possibilities". While eating this salad, I was reminded of making a special salad while living in France. It was the middle of summer and we had a beautiful veggie garden, from which I could pick fresh lettuces, and other vegetables. A garlicky vinaigrette paired well with lamb's lettuce, red & green leaf lettuce, crisp little pieces of bacon, and soft poached eggs. What a summer meal! For our salad tonight, I used romaine lettuce, hard-boiled eggs, broiled salmon, Yukon gold mini potatoes, feta cheese, tomatoes, cucumbers, and pickled red onions.

I made the red onions not long before serving the salad was ready, as the recipe says to let them sit anywhere from 1/2 hour to 1 month. For the pickled red onions, thinly slice a medium red onion and place in a jar or container that will hold them. I used a 1 litre container with a lid. To the onions, add 1 T. sugar and 1 T. Kosher salt, 2 T. white vinegar, and 1 c. water. Put the lid on and shake to mix all of the ingredients. A half hour later, enjoy the slightly sweet onions on your salad. At the same time, I popped the piece of salmon (which was probably only about 8 oz. or so for the four of us) in the oven for about 15 minutes, maybe less. I topped it with olive oil, lemon juice, and salt & pepper.

Next, I made the vinaigrette. I used my Braun hand blender in the 2-cup measuring cup that it came with. The recipe makes about one cup of vinaigrette and we didn't use it all. After the potatoes were finished boiling but still warm, I mixed in a couple tablespoons of the vinaigrette for them to soak in, and a sprinkling of green onions. When it came time to serve the dinner, I mixed the romaine with some vinaigrette, placed a serving of the lettuce on each plate, and composed the rest of the salad on top of the lettuce. A small piece of salmon for everyone, tomatoes, cucumbers, potatoes, crumbled feta cheese, eggs, a little extra vinaigrette on top, and voila!

I think there is a lesson here regarding the capers. Even if you would never eat a caper straight out of the jar, once a caper is incorporated into a recipe, chances are you won't even realize that the capers are the ones adding that little something extra to your dish. Two recipes containing capers that I can think of right off the top are, "My Favourite Tartar Sauce" (June '07) and the smoked trout dip (Dec. '07). I wouldn't dream of leaving capers out of either of these recipes, and I am sure there have been a number of people who weren't keen on capers, but have enjoyed both of those recipes.

Caper Vinaigrette
3/4 c. extra-virgin olive oil
1/4 c. white wine vinegar
2 T. Dijon mustard
3 or 4 t. capers, rinsed and drained
2 medium garlic cloves, peeled
Sea salt & freshly ground black pepper, to taste

In a blender, combine all the ingredients and blend until smooth.

Roasted Red Pepper Dip

2008-07-03T06:03:00.002-04:00

On Sunday, I didn't have a clue about what I was going to make for dinner. I gardened, I did stuff around the house, but I didn't think about dinner until around 5 o'clock. At that point, I lit the barbecue and pulled a pound or so of shrimp out of the freezer. I marinated that for a little while, then threaded the shrimp onto skewers. In the meantime, I cut up zucchini, peppers, celery; whatever I could find for crudites. Next, I threw this dip together in the food processor. The basic recipe comes Sarah Leah Chase's, "Nantucket Open-house Cookbook". I made a few changes to make it quicker, and voila! Note: I also threw hot dogs on the barbecue for the kids.

The most time consuming part of this dip would have been roasting the peppers. However, you can buy jars of roasted red peppers that save lots of time. I even saw roasted yellow peppers at one of my local grocery stores recently. If you have lots of fresh peppers that you would like to roast, try this. Preheat the oven to 425 degrees. Rub a light layer of olive oil on the whole peppers. Place whole peppers in the oven. Every so often, give them a turn so the peppers blacken evenly. When they are finished, they should be somewhat black on the skin, but not completely, and getting soft to the touch. Remove from the oven and place in a large bowl. Cover the bowl with plastic wrap, and let sit for about 20 minutes. This steaming makes the skin peel off very easily. Remove the skin and the seeds and you are ready to go.

I recently put a grilled shrimp recipe on the Clean Food Connection website. If you have a chance, check out the recipes that I have been contributing to their website. www.cleanfoodconnection.com/catalog/recipes

Roasted Red Pepper Dip

2 whole roasted red peppers
8 oz. plain goat cheese
1 clove garlic, minced
3 T. extra virgin olive oil
1/4 c. fresh basil, chopped
Salt & pepper, to taste

1. Place peppers, goat cheese, garlic, and olive oil in the food processor. Process until smooth. Place the dip into a large bowl and stir in the basil and the salt & pepper. Transfer to a serving bowl and enjoy with crudites, or just about anything!

Plain Basmati Rice & Rice Pulao (India: Part 1)

2008-06-28T05:56:00.013-04:00

Why a plain rice recipe? Consistently beautiful, fluffy white basmati rice. Every time I make basmati rice this way, I tell myself that it should be on the blog. This method comes from "The Bombay Cafe" cookbook, by Neela Paniz. The recipe for the rice pulao is also a dandy. It kicks the plain rice up a notch, without that much more effort. I have never been that great at cooking rice, my main problem being rice that either came out in sticky lumps or stuck to the bottom of the pan. When I make basmati rice using this method, I am always amazed that the grains of rice remain separate and light. The picture below is my friend Kumar's father walking through their rice fields. The men following behind may have been some of the farm hands, but I can't say for sure.

In January 2000, I headed off to India on a Rotary GSE trip (Group Study Exchange) with four other people, each of us learning about our respective professions. (Find out more about GSE at www.rotary.org) I was learning about Indian cooking and food, something that I had plenty of access to in every home I stayed in, not to mention going to markets, restaurants, chicken farms...

In each town we traveled to, we were billeted out either separately or in pairs. The first family that I stayed with on our trip was Kumar's (see picture above). Turned out, this was my favourite family of the whole trip, which may or may not have spoiled me for the duration of our time in India! Everything was new and very exciting, and I was able to spend some quality time in Kumar's kitchen with his cook and her mother. In the picture below, I am making a peanut chutney. I will never forget how the stones felt as I crushed the peanuts between them. The rolling stone and the bottom stone fit together perfectly, creating an amazing texture that could never be duplicated by a food processor. The afternoon before we left Kumar's home, he and his wife Anu organized a delicious lunch that I still remember as being one of the best that we had during our time in India. The peanut chutney was served at the lunch.

Kumar and his family have a rice farm near their home. I remember that they had a buffalo (maybe a few of them?) that was milked every day on the farm. Someone would drop off the milk at the house and it would be made into butter, by hand. I recently heard a radio documentary on the state of the rice industry in India and I emailed Kumar to see if what they were saying was true. Apparently, Kumar's family are starting to use more modern methods of farming the rice, and in turn, not employing as many people as they used to. The documentary mentions that farmers are using more chemicals as well. I didn't really get into all the details, but it was interesting to get the scoop from someone I know.

This picture is of an idli tray, filled with idli ready to be scooped out and served, usually with a chutney or two. A south Indian specialty, idli are made with ground rice and black lentils (urad dhal), mixed into a batter and left to ferment, usually overnight. Then the batter was spooned into a tray (like the one in the picture) and they were steamed. We were served idli numerous times, always as a breakfast food, although they are also served as snack food, apparently. The picture below is from one of the jails that I visited during the trip (a great way to kill two birds with one stone - You're at the jail now; why not check out the kitchens?!). They were making food in huge quantities and the rice had actually been cooked in a massive black cauldron over a fire. I think he was cooling the rice by spreading it over the table.

Plain Basmati Rice

1 1/2 c. basmati rice
2 1/4 c. warm water
1 t. butter

1. In a bowl, wash the rice in a few changes of cold water. Place the rice in a medium saucepan and add the warm water. Soak the rice for at least 20 minutes, but no longer than 45 minutes.

2. Bring the rice and water to a rapid boil over high heat, add the butter, and reduce heat to low. Cover and cook for 8 minutes.

3. Remove from heat and let stand for 2 or 3 minutes. Fluff rice gently with a fork and serve. Serves 6.

*The woman holding the pot with her feet was Kumar's cook at the time.

Rice Pulao with Peas and Cumin
1 1/2 c. basmati rice
1 T. butter
1 1/2 t. cumin seeds
8 oz. frozen peas, rinsed with warm water
2 1/4 c. hot water
1/2 t. salt

1. In a bowl, wash the rice in a few changes of cold water. Soak the rice for at least 20 minutes, but no longer than 45 minutes.

2. In a 10-inch skillet with a tightly fitting lid, heat the butter over medium/high heat. Tilt the pan and add the cumin seeds to the butter. When they sizzle, level the pan and add the drained rice. Mix gently so as not to break the grains.

3. Add the peas, hot water, and salt, stirring well. Bring to a full boil.

4. Immediately reduce the heat to low, cover tightly, and let cook for 8 minutes. Remove from the heat and let stand, covered and undisturbed, for 5 minutes.

5. Uncover, fluff rice with a fork and serve immediately.

*The woman holding the pot with her feet was Kumar's cook.

Raspberry Rugelach

2008-06-24T20:11:00.008-04:00

Here it is - the recipe for the prize-winning cookies from the Mount Albert Fair! These cookies are easy but they do require a little bit of time for chilling. I used to sell these cookies at the Farmer's market and they usually sold out. They looked so good in my glass cookie jar! In a nut shell, these are little triangles of cream cheese pastry, smeared with jam, covered with a mixture of sugar, walnuts and currants, and then rolled up, crescent style.

I decided to do a little hunting around to see if there were other recipes for this little gem of a cookie. There were only two differences with the dough that I found. Bonnie Stern has two recipes for rugelach in her book, "Essentials of Home Cooking". One is her recipe that uses the same cream cheese dough, minus the sugar. The other one is a little more interesting. It is from her Aunt and the dough is made with yeast. I haven't tried it, but I think I will. Rose Levy Beranbaum, author of "Rose's Christmas Cookies", has almost the exact same recipe as the Barefoot Contessa. Rose credited Lora Brody, for having the "very best" rugelach recipe that "couldn't be improved on". Naomi Duguid and Jeffery Alford offer two types of dough, as well - a cream cheese dough and a sour cream dough. The other recipes that I found were all for the cream cheese recipe, give or take slight variations.

As for the fillings, many recipes call for apricot jam. They are delicious, but I happen to love raspberries even more than apricots. I always toast the walnuts - a quick 10 minutes in the oven brings so much more flavour out of the walnuts. You can substitute the walnuts for pecans or even almonds. Some recipes call for raisins, but I prefer currants in these cookies because they are smaller, and they seem to fit into these two-bite cookies better.

Rugelach

8 oz. cream cheese at room temperature
1/2 lb. unsalted butter at room temperature
1/4 c. white sugar + 1/2 c.
1/4 t. kosher salt
1 t. pure vanilla extract
2 c. all-purpose flour
1/4 c. brown sugar, packed
1 1/2 t. cinnamon
3/4 c. currants
1 c. walnuts, finely chopped
1/2 c. raspberry jam
1 egg beaten with 2 T. milk, for egg wash

1. In mixer with paddle attachment, cream the butter and cream cheese together until light. Add 1/4 cup of white sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Divide the dough up into four equal pieces and form each one into a disc. Wrap each one in plastic, and refrigerate for one hour.

2. To make the filling, combine 6 tablespoons of sugar, the brown sugar, 1/2 t. cinnamon, the currants, and the walnuts.

3. On a well-floured board, roll each ball into a 9-inch circle. Spread the dough with 2 T. raspberry jam and sprinkle with 1/2 cup of filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

4. Preheat oven to 350 degrees. Brush each cookie with the egg wash. Combine 3 T. white sugar with 1 t. cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

*For the market, I would freeze the rugelach individually, then pop them into a large ziploc bag. They bake beautifully, just add a couple more minutes to the time.

Fresh Strawberry Sauce

2008-06-16T21:32:00.005-04:00

The kids & I did a little road trip today. We headed down to Oakville to visit with my friend Brenda and her kids. She told me not to bring anything, but I had just finished a productive weekend in my kitchen and I had the perfect little gifts to take with me.

A half litre of frozen Rhubarb Punch mix, a slightly smaller container of Fresh Strawberry Sauce, and a third of a pound of Chive Flower Butter. After enjoying my customary "arrival latte" from Brenda's incredible coffee machine, we broke out the punch. I suggested that we use club soda with the rhubarb punch mix, as I now think that the ginger ale makes it too sweet for me. Brenda poured our drinks into a couple of wine glasses and we headed outside to watch the kids on the "Diego Slip & Slide". Vodka would have been really nice, but we are fairly responsible mothers, and we somehow talked each other out of it (very tempting though...)! The punch was delicious; it really hit the perfect balance of sweet and tart (I may have said the same thing about the rhubarb custard pie, but I'm not just saying it because it sounds good!). The thing that I don't always like about the punch with ginger ale is that it doesn't provide much in the way of thirst quenching. This version was lovely. I think someone should turn the rhubarb punch mixture into a martini. Let me know if you do!

For dinner, Brenda marinated chicken breast pieces in a mixture of coconut milk, Thai red curry paste, cilantro, etc., and then we grilled them, along with veggies. Very good! After dinner, we finally wised up and sent our little darlings downstairs to watch a movie. Finally, we were able to sit and talk without being constantly interrupted, and Brenda made a pot of Barry's Irish Tea (I am so glad I thought to give her a box!). Along with tea, we had dessert. She had bought those little individual cakes that you usually see around strawberry season. We each had one of those, with a big scoop of vanilla ice cream, and this fresh strawberry sauce ladled over the top. It was pure strawberry bliss. I said, and Brenda agreed, that the sauce was so much better than having the sliced fresh berries on top (and we all know how good fresh local berries can be)!

This recipe came from my Grandma McDonald, and I remember standing in her kitchen while she was making it. She would freeze it in little margarine containers (although I only remember her ever serving butter) and every now and then, pull out a container for a taste of early summer. The amazing thing about this sauce was that no matter how long it had been frozen for (I'm sure there were limits, as with everything in life), once it was defrosted, it tasted just as fresh as the day those berries were picked.

Fresh Strawberry Sauce
3 c. fresh picked strawberries, washed & hulled
1 c. sugar
1/4 c. lemon juice
A little water, if needed

In a food processor or a blender, place the berries, sugar, and lemon juice. Blend well. Add a little water, if you want to thin the sauce out a little. Place in containers and freeze until needed.

*The recipe that I wrote down straight from my Grandma calls for 1/2 c. water. A line or two down, I wrote a note that I should dry the berries with a paper towel before blending them, as you didn't want to add extra moisture. The first batch I made on Sunday was with the 1/2 c. of water added. The next batch didn't have any. I think I would definitely add less, rather than more, but see how it looks to you.

Recipes For Summer

2008-06-13T06:51:00.006-04:00

With fish-fry season upon us, I started thinking about tartar sauce, "My Favourite Tartar Sauce" to be exact. I put that recipe on the blog ages ago, and I am afraid that it may be forgotten with new recipes coming out all the time. I went back over all the recipes on the blog and there are definitely some recipes that deserve to be looked at again for summer.

Let's start with the recipe that I have already mentioned - My Favourite Tartar Sauce. This can be found back in June '07. It is the third recipe that I put on the blog, and one of my all-time favourites. I love it with fish & chips, but it is also wonderful with any type of fish or seafood, done any way. I probably wouldn't serve it with a cold shrimp cocktail, but I would certainly serve it with breaded shrimp. I also mentioned in the original blog that roasted potatoes or homemade french-fries are divine when dipped in this tarter sauce. With all the seafood we ate in Newport a few weeks ago, I realize now that I should have taken my own tartar sauce! (I know what you are thinking, and even my own family may have thought that was just a bit odd...)

Also from June '07, the Chickpea & Carrot salad. Still a real favourite of mine, the leftovers from this salad are usually turned into a spicy hummus. The Tabbouleh with Feta (March '08) is a an easy way to make a salad with ingredients that you probably have on hand right now. Especially as the summer goes on, I always have fresh tomatoes and cucumbers just waiting to be turned into something special. I love the picture that goes along with this recipe, too (Alan's finesse with a camera!).

The Curried Couscous is a cross between being a salad and a side dish. If you don't think you are a curry fan, don't be deterred by that here. The curry really adds more colour than anything in the yogurt dressing, and there are so many other flavours that are fighting for your attention, you probably won't even notice the fact that you are enjoying something you didn't think you liked before! My advice would be to make sure that your curry (and all of your spices for this matter) is not old. It is quite easy for spices to linger in the cupboard for years at a time, and for us to not notice how old they really are. If you haven't done it lately, maybe it is time to clear out all of your old herbs and spices? If you keep your spices in the jars that you buy at the grocery store, you could always empty and wash out the jars, and then refill them with new ones from someplace like your local health food store, where they most likely sell them in bulk. Buying herbs and spices this way is much cheaper, too. I keep my herbs and spices in little glass containers that I bought at Ikea. The containers are then kept in a drawer, away from direct sunlight.

Last November, I made the Black-bean Salad with Avocado & Cilantro (Nov. '07). It would be delicious with burgers or barbecued chicken, or taken to a potluck. I happen to love the Mexican flavours, and they are perfect for summertime eating. Last night I made a quinoa salad, and I remembered that I had the Lentil & Quinoa salad with a Ginger & Curry Vinaigrette (Jan. '08) on the blog. I wish I would have thought to make this salad in time for dinner. This salad is downright delicious, not too mention the fact that it is very healthy!

I want to bring your attention to the Smoked Trout Dip (Dec. '07). I made this dip in December, when I thought the Clean Food Connection was going out of business. I have made it several times since then, and I even made it to sample to customers when I was at the Clean Food Connection that Saturday in May, drumming up awareness about the new recipe section on their website. Check it out if you haven't already at www.cleanfoodconnection.com/recipes. I can't say enough about this dip. It is very addictive! Don't forget about the Salmon Dip (August '07) either. I regularly make Salmon Dip and use it as a spread in Gavin's lunch. It makes a great after-school snack as well (for me & him!).

Last week, my neighbour called to ask if she could substitute salmon for the chicken in the Yogurt-Marinated Grilled Chicken recipe (April '08). I told her I thought it would be fine. She called the next day to say that it was "fabulous!". The salmon stayed so moist and tender, she was amazed. This recipe is so simple, but it really takes chicken (and salmon, apparently) to that next level, without adding a lot of work. The Charmoula Marinade (May '08) is just begging to be mentioned again! It does require a little more time, but the results are so worth it. If you haven't made this marinade yet, don't delay! Lamb, chicken, beef, even peppers, zucchini, eggplant - you name it. I think almost anything will taste great with this Charmoula Marinade!

At this time of year, there seem to be lots of baked beans doing the barbecue circuit. Last winter, I made Maple Baked Beans (Jan. '08). I know these would make an excellent dish for any barbecue or party that you are having this summer. Usually, cans of beans are doctored up and baked in the oven. If you are feeling adventurous, why not try making them from scratch. These were the beans that Alan was quite happy to eat for a few days after I made them. They are pretty easy, just a bit of planning required!

Ever since I started "The Good Egg Blog", there has been the question of how to print off a recipe without printing off the entire blog. More than a few people have said that they tried to print off a recipe, and ended up with a print job of 75 pages or more! Last weekend, my friend Dionne came for dinner and she mentioned that she keeps a file of Good Egg recipes that she has printed off. I asked her about the problem of printing the whole blog off, and she told me that when she finds a recipe she wants a hard copy of, she opens up her Microsoft Word. She then highlights and copies just the recipe that she wants, pastes it into Word, and then prints it from there. Why didn't I think of that! You may have figured that out a long time ago, but as I hadn't, I thought it was worth mentioning.

And there you have it! A few suggestions for recipes to re-visit this summer. There may be others on the blog that would be great for summer, but this is a selection of some of my favourites. I cannot emphasize enough - try the tartar sauce!

Chive Flower Butter

2008-06-10T16:02:00.005-04:00

I may be a little too late in getting this recipe to you. My chive flowers are just starting to dry out and I think I made this butter in the nick of time. Last week, the chive flowers were perfect, but I guess my timing wasn't. If your chives aren't in full southern sun, as mine are, you may still have time.

This butter is inspired by The Good Earth Cooking School, down in Niagara. My sister has worked there off and on for a number of years and she is now the "special projects manager". One of Lori's projects this year have been the creation of the Moveable Feasts. These are delicious lunches that you can pre-order, pick up at The Good Earth, and munch on while you meander your way around various wineries in the area. Essentially, they are fancy brown-bag lunches. Check out The Good Earth at their website... www.goodearthcooking.com

This butter is really easy and really good. I have wrapped the rest of mine in wax paper and plastic wrap, and I will freeze it, in order to have a little something special the next time we have friends over. You might not realize (I certainly didn't) how much flavour is in a chive flower. They have a delicate onion flavour, and the butter looks so pretty with the little specks of purple throughout the butter.

I do have a compound butter story, but it didn't happen with chive flower butter. It was with the nasturtium-chive butter that Lori made for her wedding (yes, Lori & her husband did almost all of the food for their wedding, along with some help from a few friends). It was a beautiful butter, flecked with oranges and greens, and had quite a strong flavour. After the wedding, held in the middle of the summer, someone put all of the butter dishes (full or not) into a plastic milk crate. After sitting in the Ford Ranger for a day or so, all of the excess butter had melted out into the cloth seat. What a mess! That vehicle was never the same. Incidentally, the butter was so good at the wedding, my cousin Petra's son, Zachary, was seen licking the butter off a spoon, lolly-pop style!

Chive Flower Butter

1 lb. unsalted butter, softened
About 12 chive flowers, freshly picked
1 t. fleur de sel or kosher salt

Pick the flower petals off the stem of the chive. Whip the butter until creamy in KitchenAid. Add the flower petals and the salt. Whip until combined. On a piece of parchment paper or wax paper, roll the butter into a log. Keep in the fridge or freezer until you are ready to use it.

The Baking Contest Results

2008-06-07T21:22:00.007-04:00

What a day! Last night, I was up baking pies until almost midnight, then up again at 5:30 this morning. By 8'oclock, I had the car loaded with the following baking: a pumpkin pie (the prize-winning pumpkin pie from Sept. '07), a rhubarb custard pie (from this month on the blog), banana muffins (from June '07), and Rugelach cookies from "The Barefoot Contessa Parties Cookbook".

I had my heart set on making the rhubarb custard pie, mostly because the one I had made earlier in the week turned out so well. After tracking down an armful of fresh rhubarb at our friend's farm, I went to work on this pie first. I figured it could be my best chance at a ribbon. When I made the pie on Monday, I used my deep-dish Emile Henri pie plate. That may explain why it took quite a long time to bake it properly. For the contest, I bought the tin foil pie plates, but not even the deep dish ones. Unfortunately, I didn't adjust the baking times for the different pie plates nearly enough, and I think the pie today was overdone. With that said, it was probably the neatest looking lattice pie crust that I have ever done.

Next up was the pumpkin pie. No real problems to report. You may remember the recipe from last September (the 2nd prize winner at the Harrow Fair). I really wanted to make this pie, just to see how my results would compare from last summer. I made the big recipe, using the large can of pumpkin (Stokely), and I made two pies in the aluminum pie plates. In the morning, decided to make the banana muffins and the Rugelach. These are one of my favourite cookies and I used to make them to sell down at the market. They are made with cream cheese, creating a rich cookie crust, then rolled out into a flat circle. The circle of dough is then covered with apricot jam, and a mixture of currants, toasted walnuts, cinnamon, and sugar. Each circle is then cut into 12 wedges and rolled up. They are addictive little cookies and I hoped the judges would feel the same way.

I was feeling very nervous as we made our way back into the community centre to see the results. Turns out, I didn't need to worry!

1st Place Single Crust Pie - Pumpkin Pie
1st Place Cookie - Rugelach
1st Place Muffin - Banana
3rd Place Double Crust Pie - Rhubarb Custard Pie

We were all so surprised and excited! The kids were running around hugging me, Alan was snapping pictures of my entries, and I was being congratulated by Ellen, the woman who runs the competition. It was a happy day for the Sanders family!

Then there was the auctioning off of the desserts. Earlier in the morning, Ellen said that she could use a hand, so I volunteered to help collect the money from people after they bought something. The crowd wasn't too big but everything sold. Gavin bid against a very big man covered in tattoos. They both wanted the 1st Prize pan of brownies. Gavin finally won at $12. Ellen bid on some chocolate/white chocolate chip cookies, so those came home with us, too. Alan just had to have the buttertarts, baked by one of the ladies. I ended up getting a strawberry jam and a strawberry rhubarb jam. Also a jar of icicle pickles (they look like sweet pepper strips, sort of?).

As for the ladies, neither one of them looked blind to me! Lorna and Evelyn are sisters and I had a chance to get to know them, as they were interested to know who had come in and won so many ribbons. They couldn't really remember how long they had been entering the contest, but they started after one woman monopolized the contest for so many years. They were very happy to have some new competition, and one of them said that this might be her last year. I hope not! They both ended up with $24 in prize money, so I didn't dent their winnings by much!

The auctioneer just happened to be one of their sons and when he was auctioning off their items, he would say, "These are my Mom's buttertarts. Our whole family runs for these at potluck dinners." He even bid on some of the baking while doing the auctioning. It was so much fun to be a part of, I have given my name to Ellen and told her that I would be happy to volunteer next year.

Last night, the kids and I started leafing through last years contest book from the Harrow Fair, looking for what we could enter on Labour Day weekend. The Harrow Fair is a whole other kettle of fish. More people, more entries. Could be a very interesting summer!

Rhubarb Punch and the Mount Albert Fair

2008-06-05T21:42:00.006-04:00

There has been a request for this recipe, and since rhubarb is in season, I think it is the perfect time to share it. This rhubarb punch has been showing up at our family functions for about six years. My Aunt Karen introduced the punch to us and we have been making it ever since. According to Aunt Karen, "People who are not even fond of rhubarb enjoy this drink."

"Tang" is not something I go out of my way for usually, but I make an exception for this recipe. If you find that the punch is too sweet or strong, add more ginger ale. This punch would also taste great with some vodka in it.

A bit off topic, but I got some scoop on the baking contest this weekend at the Mount Albert fair. I called the woman who is running the contest, but I hadn't heard back from her. I was in the post office uptown today and asked the ladies behind the counter if they knew anything about it. They did, and they were eager to share. Apparently, there are a couple of older sisters that consistently win a lot of the prizes at the contest. And there is one other woman who is their biggest competition. Legend has it that one of the women used another one's recipe for butter tarts one year - and won! Tensions were probably running high, as you can imagine. I also found out that one of the sisters is legally blind, but this doesn't stop her from winning many of the prizes. Good for her! I like to hear stories like that. Doesn't mean I'm not going to try to knock her off her perch...

We supposed to drop off our entries on Saturday morning. They will be judged and then auctioned off at about 1 o'clock (note to self - go get some tin foil pie plates). If you are around, please come and bid on something. I don't want Alan to have to buy back everything that I made! I will keep you posted with the results on Saturday.

Rhubarb Punch

12 c. rhubarb - sliced and cooked in 2 two litres of water
3 c. sugar (or less)
1 pkg. orange Tang mix
2 litres of ginger ale or club soda (my personal favourite now)

Cook the rhubarb in the water for 10 minutes or so. Strain. Then add the tang and sugar to the hot liquid. Store this in the fridge and add the ginger ale just before serving. You can freeze the rhubarb mixture in several containers and the ginger ale at the last minute. Use fresh or frozen rhubarb (a great way to use up frozen rhubarb from last year!).

Rhubarb Custard Pie

2008-06-05T06:32:00.009-04:00

This has got to be one of my favourite pies. The combination of sweet and tart, with the custard and rhubarb, is so perfect. My Grandma McDonald used to make this pie and this is her recipe. It is probably from one of her favourite cookbooks, Better Homes & Gardens or Mary Moore perhaps, but I'm not sure.

On Monday, I took the kids over to Farmer Jones' place to get eggs. I asked if he had any rhubarb that he would be willing to sell. Sure enough, we went back to one of his gardens and he cut me an armful. I happened to have my camera in the car and I was able to get Farmer Jones in action. Those are a couple of his bee hives in the background.

It has just come to my attention that there is a baking contest at our local Mount Albert Fair this weekend. I have a call in to find out the exact details, but I am considering entering this rhubarb custard pie. I may even enter my "prize winning pumpkin pie", just to see what happens! The baking contest is very small compared to the contest at the Harrow Fair, but I think it would be fun to give it a shot. Soon after the judges are finished, all the baked goods are auctioned off. That's good, because I cannot have another rhubarb custard pie in my kitchen, without some really, really good reason not to help myself!

Now, there are a few things you should know about this pie. Last spring, I made this pie and in my haste to have it ready for company, took it out of the oven too soon. The custard didn't set and the rhubarb didn't cook as long as it should have. I didn't make it again until a month or so ago, while visiting my sister in Niagara. I was really checking to make sure that the custard was set, and it seemed to take forever. At this point, Lori & I discussed what solution we thought we could come up with to bake this pie. That is how the half hour at 425 and the 1 hour at 350 came up. Yesterday, when I made the pie using our revised times and temperatures, I questioned whether the pie was actually done after 45 minutes of being at 350. I left it in longer, just to be on the safe side, but the crust was actually a little darker than I would have liked. The inside of the pie was perfect, however. To avoid such a dark crust, you can place a piece of tin foil over the crust after it reaches the perfect golden colour.

Yesterday, after I brushed the lattice crust with egg wash, I sprinkled the top with demerara sugar. This was a mistake because the little bits of sugar didn't dissolve the way the white sugar does, and the little sugar crystals basically burned on top of the pie, making it look like it had a bad case of spots. This didn't affect the taste, but it looks much better with just a light sprinkle of fine, white sugar.

Rhubarb Custard Pie
1 1/2 c. sugar
1/4 c. flour
3/4 t. nutmeg
dash salt
3 eggs, well beaten
4 c. rhubarb, sliced
2 T. butter
1 egg, mixed with milk for egg wash

In a large bowl, mix together sugar, flour, nutmeg, and salt. Add beaten eggs and mix until smooth. Stir in the rhubarb and mix well. Place in the unbaked pie shell. Scatter the butter on top of the rhubarb mixture. Top pie with a lattice crust (see note below). Brush the egg wash onto the crust and sprinkle white sugar over the crust. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees and bake for at least another 45 minutes, possibly even an hour more.

* When making a lattice crust, roll out your pie dough as you normally would. Cut strips about the width of your thumb. Start laying the strips on the pie in one direction. Don't press the dough down because you are going to want to lift the strips up to create the lattice. Starting laying the strips in the other direction, starting at one end of the pie and working towards the other. Over and under, over and under. It seems to be a lot fuss, but it really takes hardly any time to do and it is important for this pie as you want the steam to be able to escape and the custard to cook underneath.

* As for making a pie crust, use your favourite recipe or try my favourite. This probably sounds very unhealthy of me, but I like to use Tenderflake lard in my pie crusts. I have never had much luck with pie crusts made of butter, but now that I mention it, I should probably delve into the subject again and see what sort of results I get. The recipe that I use is the one on the back of the Tenderflake box. What got me hooked on this recipe was my time spent working at Elaine's restaurant in Windsor. There were lots of tarts on the menu and it seemed that most days one of us would be whipping up a batch of pie crust. Each batch makes almost 5 pie crusts, and it seemed that every pie or tart came out perfect every time. Here is the recipe...

Never-Fail Pie Crust

5 1/2 c. all purpose flour
1 lb. Tenderflake lard
Place flour and lard in a large bowl. With your fingers, incorporate the lard into the flour until it turns into smaller bits.
1 egg
1 T. white vinegar
Water
In a liquid measuring cup, beat the egg and vinegar together. Add enough cold water to make one cup. Pour liquid over the flour mixture and fold together with your hands. You may need a little extra water to get the flour incorporated. Divide the dough into 4 or 5 discs and wrap individually in plastic wrap. The dough will behave better if you let it chill for at least half an hour or so in the fridge. Any dough that you have left over will keep for up to a week in the fridge or you can freeze it until you need it. Double wrap the dough if you are going to be freezing it.

*When rolling out the dough, I use a piece of wax paper to roll it on. Once the dough is rolled out to the right thickness, I easily flip the dough over onto the pie plate, peel off the wax paper, and trim the edges.

Quahogs in Newport

2008-05-29T05:57:00.007-04:00

This past weekend, we were in Newport, Rhode Island. We went for my cousin Beth's wedding, and ended up staying for the food (one extra day)!

On Friday afternoon, we were just getting to the house that we were renting for the weekend, and couldn't make our dinner reservation. I called to cancel and we quickly changed our plans, heading down to a local spot right near the beach; Flo's Clam Shack. Pitchers of beer and platters of seafood were in order. We had cold platters that had oysters, lobster, clams, peel & eat shrimp, etc., and fried platters with scallops, shrimp, calamari, fish, and who knows what else! I also ordered everyone spicy fried quahogs. They were large shells (intact), filled with a cornbready mixture, held together with large elastic bands, and presumably deep-fried (described by Flo's as being an ancient Portuguese tradition). They were alright (I probably wouldn't order them again), but on top of all the other fried delights, we had our fill of deep-fry that day!

Saturday morning, we had the pleasure of heading out on a beautiful schooner for a sail around the bay. The ride was kicked off with pomegranate mimosas, scones, muffins, & coffee. The first sail was for family, and then there was a second sail for friends of the bride & groom. I went along on both sails, as I was the Maid of Honour, and the bride needed me (it was a tough job but I was up for the challenge!). I was quite happy to let my family go off for lunch without me while I headed back out onto the water for another sail. On the second sail, we had champagne, sandwiches, kettle chips, and delicious cookies.

While I was gone on the second sail, my family (including my parents, Alan & the kids, my sister Lori, her husband Jake, and little Hugh) decided they would go to The Mooring restaurant, which had been highlighted on a Giada De Laurentiis show. They enjoyed clam chowder and lobster fritters with chipotle aioli. I was very jealous, as they knew I would be, so they took pictures for me. Thanks. My Mom ordered fresh tuna for lunch, medium rare. Well, she's definitely a convert. Next thing we know, she will be eating sushi!

For dinner on Saturday night, my parents went to a very nice restaurant called "22 Bowen". They had a lovely evening. The rest of us ended up back at Flo's Clam Shack. The cafeteria-style restaurant wasn't our first choice but when you are taking a 10 month old out for dinner, sometimes it helps if the restaurant is loud and slightly chaotic (before we get there!). This time, we each ordered what we wanted and I had "Clams Casino" and "Oystas Rockafella". I especially enjoyed the "Oystas"! Alan ordered the pint (2 cups) of fried scallops and lived to regret that decision. Just a bad case of indigestion, not helped by shots of tequila later on that evening.

The wedding was held at at a magical place called Castle Hill, on Sunday evening. The food was fantastic, and I have decided my biggest regret from the wedding was not eating more hors d'eurves! I did manage to try a goat cheese and caramelized onion tart, a miniature beef Wellington, and a thin slice of potato topped with creme fraiche and caviar.

For the wedding dinner, we had a velvety smooth spring pea and mint soup, served warm. It was so smooth and delicious, I could have licked the bowl (but I didn't!). The majority of the guests were served a fancy version of a clambake for their main entree. This consisted of all the usual elements of an East coast clam bake, just in a smaller, more elegant presentation. A perfectly cooked lobster tail, two clams, two small pieces of sausage, one baby red skin potato sliced in half, corn already sliced off the cob, and a delicious butter sauce ladled over at your request. It was beautiful to look at and scrumptious as well. (picture is Castle Hill from the water)

The day after the wedding, my family decided that we should splurge and go to Castle Hill again, this time for lunch. As we sat watching world-class sailing vessels zip by us, we enjoyed an unforgettable lunch. I started with local oysters, served with a mignonette, and a saffron sorbet. There were only four small oysters, which was very disappointing, only because they were so darn good! For my main, I went with the scallops which were pan-seared and served with a Yukon gold potato and spring pea sauce. They were cooked to perfection, but again, they were not all that plentiful. What I wish I would have had is what my Mom ordered, the lamb gyro. My Mom was in the bathroom when the lamb gyro was served and Lori and I both tried small pieces of lamb before she got back to the table. It was so good! The kids started with clam chowder, and then had a turkey and applewood-smoked bacon sandwich. Everything was excellent, including the behaviour of the kids, which let's face it, can make or break any meal!

Later that afternoon, I stayed behind with the kids while everyone went into town again. They happened to see a fisherman coming in off his boat with lobster and crab for sale. They bought a dozen or so crabs and six large lobsters, all for around $50. Back at the house, Jake & Lori cooked the creatures in mixtures of beer and onions. The whole house smelled yeasty; like a bread bakery in the very early hours of the morning. The dinner was a little messy, but that was fine as we were eating outside. The bride & groom joined us for the impromptu dinner and we all enjoyed recounting stories from the wedding weekend extravaganza!

On our way out of Newport on Tuesday morning, we went down to the docks and found a little coffee shop that had also been highlighted on Giada's show. "The Coffee Grinder" was a tiny spot, perfectly situated at the foot of the docks. We had coffees, cinnamon buns, muffins, and a really moist banana bread with chunks of Hershey's chocolate. The perfect ending to a delicious weekend.

What Are You Doing Saturday?

2008-05-14T07:24:00.008-04:00

The recipe section on the "Clean Food Connection" website is now up and running! I will be contributing recipes to the website, as well as taking suggestions, comments, etc.

Check out the site at www.cleanfoodconnection.com and click the recipe button at the left side of the page.

To kick off this exciting new venture, I am going to be at the Clean Food Connection in Mount Albert, Ontario this Saturday with a few samples, recipes, and lots of ideas for using ingredients from the store. If you happen to be in Mount Albert on Saturday between 11 and 4, come in and say hi! Here is the ad that has been in our local news magazine. See you there!

Homemade Falafel with Sesame Tahini Sauce

2008-05-13T21:00:00.005-04:00

I really must hand it to the author of "The Flexitarian Table", Peter Berley. Well done on this cookbook! There are so many recipes in this book that I want to make, and several that I have made already. When I saw this particular menu, I knew it was love...

Summer Menu #10
Spicy Roasted Pepper Soup with Goat Cheese and chives
Whole Wheat Pita Bread
Spiced Lamb Croquettes
Falafel
Two Traditional Sauces: Hot Sauce (Zhoug) and Sesame Tahini Sauce
Cucumber, Red Onion, and Tomato Salad

The recipe that intrigued me the most was the falafel. I have had some really tasty (crunchy, hot, fresh) falafel; Jerusalem Restaurant in Toronto comes to mind. Then there are the not-so-great versions (pre-cooked and re-heated to order, spongy, dry). Plenty of those around all over Canada, I would guess.

The one stumbling block that I have with recipes calling for dry legumes is the pre-soaking step. How many times has it happened that I have everything else called for in the recipe, but it is too late to do anything with the dried legumes in question? So frustrating, and occasionally makes me think about getting a pressure cooker. On this particular day, the thought struck me in the morning and there is a way to "quick soak" the chickpeas, in an hour or so. "Place the chickpeas in a saucepan with cold water to cover by at least 1 inch, bring the water to a boil, and boil for 1 to 2 minutes, then remove from the heat, cover the pan, and let sit for at least hour, or up to 3 hours, before draining and cooking." It must be said that canned chickpeas will not work for this recipe. Besides the quick boil, the chickpeas are not cooked at all until they hit the oil. Apparently, this is why the baking soda is so important to this recipe. The baking soda makes the chickpeas easier to digest, and it also lightens up the finished falafel.

Another nice thing about this recipe are the instructions for the oil temperature. I kept my trusty candy thermometer on the pot the whole time and I had excellent results. It took a long time for the oil to get up to 360 degrees, and if I had just been eyeballing it, I would have started cooking the falafel long before the oil was hot enough. This has happened to me time and again, and when the oil isn't hot enough, whatever you're frying just soaks up the oil instead of really being cooked by it. In a nut shell, the oil has to be hot enough to sear the outside almost immediately. I use rice bran oil for deep-frying but it isn't widely available, and it will most likely be getting very expensive with rice being at a premium these days. (A few years ago, Alan was importing rice bran oil from the US, but stopped due to lack of demand). Once I run out of rice bran oil (will be happening very soon), I will probably use sunflower oil.

The only dishes from the menu above that I didn't make are the soup and the whole wheat pitas. With that said, I would LOVE to make my own pitas. It would take this menu from wonderful to over-the-moon! The sauces really made the meal (my fifth food group is "sauces", so it isn't surprising that I feel this way). I will share the sesame tahini sauce with you so that when you make the falafel, you will have something to accompany them, at your fingertips.

In the original recipe, cumin and coriander seeds are called for, with a note saying "preferably toasted and freshly ground". If you only have ground cumin and coriander in the house, I wouldn't let this stop you from making the falafel. However, to toast and grind your own cumin and coriander is very simple and the pungency of the spices are probably double that of the pre-ground stuff. On Sunday, when I was making these, I toasted cumin seeds (just place in a dry pan over medium heat and watch carefully until they start to turn golden and give off lots of aroma), but I used pre-ground coriander. I can still smell the freshly ground cumin in my cupboard every time I open it (it really should be in a sealed container as opposed to a ramekin covered with plastic wrap). I have an old coffee bean grinder that I use for spices now, and thirty seconds in that thing, and the ground cumin is good to go.

The spiced lamb croquettes were outstanding, as well! For dinner, we tucked falafel and lamb croquettes into pitas with the tomato, cucumber & red onion salad, and plenty of the sauces, and it was just like being at a really good Middle Eastern restaurant, but better because we were at home. And this is a great time to point out that the recipes for the falafel and the lamb both serve about three people, making it an excellent dinner for vegetarians and meat-eaters to share. I doubled the falafel recipe when I made it because it seemed like a lot of effort to make so few. I am glad I did, because after I tried one, I took a couple outside for Alan and one of our neighbours, then they requested more, and by the time we finished dinner, there was only one falafel left!

Homemade Falafel

1 c. lightly packed fresh cilantro or flat-leaf parsley leaves, coarsely chopped
1 1/2 c. dried chickpeas, soaked and drained*
3 t. fresh lemon juice
6 T. finely chopped red onion
2 garlic clove, chopped
2 t. ground cumin
1 1/2 t. sea salt or kosher salt
1 t. ground coriander
1 t. baking soda (important; do not leave out!)
1/4 t. cayenne pepper, or to taste
8 grinds black pepper
4-6 c. vegetable oil, for deep frying

1. In a food processor, pulse the cilantro or parsley until finely chopped. Add the chickpeas and pulse until they are finely ground (they should have the consistency of cracker crumbs). Add the lemon juice, onion, garlic, cumin, salt, coriander, baking soda, cayenne, and black pepper and pulse to combine. The mixture should hold its shape when squeezed. If not, process for a few more seconds and maybe add a bit more lemon juice. Transfer to a large bowl and toss well.

2. Fill a medium heavy saucepan or a Dutch oven with at least 3 inches of oil, attach a deep-frying (candy) thermometer to the side of the pot, and heat the oil to 360 degrees (the temperature will drop when the falafel is added but should never dip before below 350 degrees). Line the platter with paper towels.

3. Moisten your hands and divide the falafel mixture into about 20 or so equal portions (about 2 tablespoons each). Form each into a disc about a 1/2-inch thick, moistening your hands as needed while you work.

4. Fry the falafel a few at a time, turning halfway through, until well browned, about 4 minutes per batch. Transfer to the paper-towel-lined platter to drain. Return the oil to 360 degrees before adding each batch. Serve warm.

*I fried three falafel at a time. The oil starts rolling quite vigorously when the falafel are added so make sure that you use a large pot. I strained the leftover oil and I am keeping for the next time I make these, which isn't too far off! Please be very careful whenever you are cooking with hot oil.

Sesame Tahini Sauce

3/4 c. tahini
5 T. fresh lemon juice (from about 2 lemons)
1 garlic clove, mashed with 3/4 teaspoon sea salt or kosher salt
1/4 t. cayenne pepper, or to taste
3/4 c. water

1. In a bowl, whisk together the tahini, lemon juice, garlic paste, and cayenne. Whisk in the water until smooth. Transfer to a small bowl. The sauce can be made up to three days in advance and refrigerated, covered. Bring to room temperature before serving.

*My tahini was quite hard and had separated from the oil. I mixed it in the jar the best I could and then smoothed it out in the bowl with a wooden spoon. Use room temperature water (or a little warmer) and the sauce should smooth out fine when you whisk it.

Solo Sushi Ya

2008-05-04T20:25:00.002-04:00

News flash! We have found a really good restaurant in Newmarket, Ontario! It's actually better than good - it was sublime. After living in this area for more than six years, I had pretty much given up hope of ever having a stand-out restaurant close to home... until now!

I found out about this place from reading the restaurant reviews in "Toronto Life" magazine. I was shocked that there was a restaurant in our neck of the woods that had garnered three stars. I had never heard of the place before. I made up my mind that we had to go, and what a great reason for a special dinner... our anniversary is today.

"Solo Sushi Ya" isn't in the nicest or most noticeable of spots in Newmarket. However, from the minute we walked through the door, I knew we had found the right place. More traditional than many Canadian-style Japanese restaurants that have popped up all over the place, this place has the feeling of authenticity. Alan & I both ordered the "Omikase" menu or the chef's choice menu, with one or both of us saying, "let's just go for it!". As it turned out, IT was dreamy. IT was mouthwatering goodness. IT was only 15 minutes from home!

I wish I had taken paper and a pen for documenting what we were served, but I will try to remember the highlights. Alan ordered a Sapporo beer and it was served with a really frosty beer glass. I must say, it's little details like this that make me very happy! Then we started with a piece of warm smoked mackerel that was perfectly smoked, tender, and a delightful way to get our taste buds going. There was a piece of very rich salmon (belly, perhaps) on top of some mushrooms in a delicious sauce in an oyster shell. Almost reminded me of Oysters Rockefeller - Japanese-style. On that same plate, a little vegetarian morsel that I couldn't really identify, but was tasty. The coolest thing about it was it's garnish. Two fir tree needles were stuck in the veggie creation, still joined at the top, as nature intended.

Next, bowls of hot broth with clams and seaweed, and a knotted little bunch of glass noodles. Had to eat the whole knot of noodles in one bite. Great texture. The clams tasted like they had just been taken out of the ocean. Keeping in mind that Newmarket isn't exactly known for it's coastline, this was almost like a little bit of magic. There was a dish of "butter fish" in a sweet sauce that was pale in comparison to the sashimi that followed. Oh my, oh my. The soy sauce was so rich & thick; the wasabi was very soft and fresh. The fish was simple, but exquisite. Ahi tuna, white tuna, salmon, prawn. Everything was presented beautifully. Alan was doing most of the talking at this point, and I was able to convince him to give me a piece of his fish, after I had already finished my own. It is those little things that make me so happy that I married him!

I really cannot remember at least two of the courses that we had, although I do remember that the last course before dessert was sushi (on rice with wasabi). Again, perfection. Everything was at the right temperature. The barbecued eel was almost like candy, with just the right amount of smoke. For dessert, I had the ginger ice cream and Alan had the green tea ice cream. The candied ginger chunks in the ice cream couldn't make me forget my disappointment that such a meal had to end. I wish we could have ended the meal up with a cappuccino and the warm, flourless chocolate cake from "Terroni" in Toronto, but maybe I am getting greedy now?

As we were leaving, we went to thank the chef/owner. He was more than happy to tell us that he has many VIP's who dine at his restaurant, including Adrienne Clarkson, the former Governor General of Canada. He even said that "Hollywood" comes north to Newmarket when they are in town. Who would have imagined that??? Don't pinch me; I don't want to wake up yet!

Check it out and read some reviews at www.solosushiya.com

Charmoula Marinade

2008-05-04T06:26:00.004-04:00

Since trying this charmoula, I don't think I can go back to just plain old meat on the barbie! The first time I made it, I bought a fresh leg of lamb from the butcher, and cut it into small cubes. After marinating for several hours, we threaded the lamb onto skewers with red onions and sweet peppers. Kebabs really don't take long to cook, and when you are using a charcoal barbeque, the shorter the time on the grill, the less likely you will have any mistakes. To go along with the lamb, I made a dried fruit couscous with dried cherries and currants, a lime raita, and a green salad. Oh, what a night! For dessert, I made the baked custard (see April 2008). We don't eat like that every night, let me assure you, but my friend Shaila just happened to be in town again. If friends make the effort to visit us in Mount Albert, I aim to please!

The charmoula, couscous, and lime raita recipes all come from the same book - "The Flexitarian Table" by Peter Berley. I picked it up at the library but it is definitely one to buy. Here is the definition of flexitarian.
Flexitarian (n) 1. A person who is mainly vegetarian but who occasionally eats fish or meat or 2. Someone who is not a vegetarian but enjoys meatless meals.

I definitely fall into the latter category! The great thing about this cookbook are the veg and non-veg options for each meal. For example, if half of your family eats meat and the other half don't, the charmoula lamb recipe actually comes with directions for doing half lamb and half tempeh (I have never tried tempeh, but one of these days...). The book is full of delicious recipes, which are divided into seasons. It really is a gem.

The second time I made the charmoula, I got wise and kept half of it for another meal. I sliced sirloin steak (pop it in the freezer for half an hour or so and it slices beautifully) and did everything the same as I did for lamb. Really delicious! Then on Friday, the kids & I did a road trip down to Niagara to see my nephew Hugh. I took the other half of the charmoula and we marinated chicken breast. Again, fantastic! The meat always stays nice and moist (be sure not to over cook it). Keep your meat and vegetables close together on the skewer. If you are using wooden skewers, soak them in water before using them on the barbeque, or use metal skewers. At your next barbeque, you will have grown men swooning!

Charmoula Marinade

1/3 c. fresh lemon juice
1/2 c. packed coarsely chopped fresh flat-leaf parsley
1/2 c. packed coarsely chopped fresh cilantro
4 garlic cloves, peeled
2 1/2 t. sea salt or kosher salt
2 t. ground cumin
1 t. ground coriander
1 t. smoked paprika (or use sweet paprika)
Pinch of cayenne, or more to taste
1/2 c. extra-virgin olive oil

In a food processor, combine all of the ingredients, except the oil. Process to a smooth paste. Add the oil and process until thoroughly combined. Cut the meat (lamb, beef, or chicken) into cubes or strips. Marinate the meat of choice from 2 to 24 hours in the fridge. Depending on how much meat you are marinating, you should have enough to save half for another dinner. Either store the marinade in the fridge for 3 or 4 days or freeze it until you need it.

Apple Cinnamon Twists on Seymour Beach

2008-05-04T05:57:00.004-04:00

I grew up on Seymour Beach, in a house that my parents still live in today. It is on the north side of Lake Erie, and almost as far south as you can go in Canada. There are about ten houses that line the waterfront of Seymour Beach, many of these belonging to Americans and being used as summer cottages. I have known some of my parent's neighbours almost all of my life, literally.

That goes for my friend, Kristin, and her family. We played together every summer, and we continue that tradition to this day. Now we all have kids and our kids get to play together every summer. It is really something that I cherish. Kristin has wonderful parents. Al & Evie were like second parents to me during those years, and each summer it is a real treat to get to spend time with them.

Sometime back in the early to mid 90's, I started making these "apple cinnamon twists". Since each recipe makes two pie plates of buns, I had plenty to spare, so I trotted a plate of warm buns over to Al & Evie's cottage. The impact that those buns had on Al, in particular, was incredible. He has never, NEVER, forgotten these buns. Every summer he mentions them to me, the hopefulness in his voice never wavering. Over the years, I have baked many things that I have shared around the beach. Last year, I made the triple ginger scones, which Kristin had requested after having them the year before. But for Al, nothing will ever eclipse the magic of the "Seymour Beach Apple Cinnamon Twists".

Apple Cinnamon Twists

2008-04-27T20:59:00.004-04:00

For many years, I have dreamed of owning a B&B. The best time of the day for me is in the morning, and I love the thought of serving all of those delicious breakfasts. There would be fresh, warm scones every morning (see past recipes for Maple-Oatmeal/July '07, Cheddar Dill/June '07, and Triple Ginger/March '08), homemade granola, and almost certainly, these Apple Cinnamon Twists. They can be made up the day before and baked just before breakfast. I love the apple pieces, and I use either pecans or walnuts. I also really like the way these are twisted, rather than the traditional style of cinnamon buns (with that said, I would never turn a traditional cinnamon bun away, just for being too conventional!).

I was recently informed that a new B&B has opened up in Vancouver; the "Cherry Blossom Bed and Breakfast". After checking out the website, I think I have a very good reason for making a trip to the west coast! They don't call it the "Cherry Blossom" for nothing. Take a peek at www.cherryblossombb.com

I have been thinking about a special recipe that I could do for Alison, the owner and a loyal friend of "The Good Egg", without sounding like a broken record (scones, scones, scones...). Inspiration hit this afternoon when I noticed this old recipe card sticking out of my file box. I cut this recipe out of a magazine many years ago and I have made it more times than I can remember. This recipe was actually the catalyst for my wanting to sell baked goods at the market. I wanted to make these buns and have them freshly baked, as well as unbaked, for those people who might want to take them home and bake them just before serving. They are very good, fairly easy (if you enjoy baking), and people go bananas for them.

Good luck, Alison. If your guests wake up to the smell of Apple Cinnamon Twists in the morning, I predict that you will have the happiest breakfast table in Vancouver!

Apple Cinnamon Twists

4 1/2 to 5 1/2 cups all-purpose flour
1 1/2 t. kosher salt
2 pkgs. active dry yeast
1 c. milk
1/2 c. water
1/4 c. butter
1/4 c. honey
2 eggs
1 c. raisins
Filling:
1 1/2 c. white sugar
1 1/2 to 2 1/2 t. cinnamon
1 c. finely chopped, peeled apples
1/4 c. butter, melted
1 to 1 1/2 c. finely chopped nuts, toasted

1. Generously grease two 9 or 8-inch square pans. Lightly measure flour into a large bowl. In bowl of a Kitchenaid mixer, combine 2 cups flour, salt, and dry yeast; blend well with paddle attachment. In small saucepan, heat milk, water, 1/4 c. butter and honey to very warm (120-130 degrees on your candy thermometer). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.
2. By hand, stir in raisins and 2 1/2 c. flour to form a stiff dough. On floured surface, knead in up to 1 cup of flour until dough is smooth and elastic, about 10 minutes. Cover loosely with plastic wrap and cloth towel; allow to rest for 20 minutes.
3. In a large bowl, combine 1 1/2 c. sugar, cinnamon and apples. Punch down dough. Divide dough into 2 parts. Roll out half the dough to 12-inches square; brush with 2 T. melted butter. Sprinkle with 1/4 of apple mixture on center third of dough; sprinkle with 1/4 of nuts. Fold 1/3 of dough over nuts. Sprinkle with 1/4 of apple mixture; sprinkle with 1/4 of nuts. Fold remaining third of dough over nuts. Cut crosswise into 1-inch strips. You will have about 24 rolls in total.
4. Twist each strip in opposite direction. Place in prepared pan. Repeat with remaining dough and filling. Cover loosely with plastic wrap. Refrigerate anywhere from 2 to 24 hours.
5. Preheat oven to 375 degrees. Remove plastic wrap and rolls; let stand at room temperature 10 minutes. Bake for 30 to 40 minutes or until deep golden brown and rolls sound hollow inside when lightly tapped. (If rolls become too brown, cover with foil the last 10 minutes)
6. Remove from pans immediately by covering a the rolls with a large dinner plate. Flip the plate and rolls over and the yummy gooey side will be right side up.

*Optional Glaze - 1 c. icing sugar, sifted and 4-6 t. water. Combine and drizzle over warm rolls.
*Read the directions carefully when you are doing the filling and cutting of the twists. Think of your dough as being the Canadian flag. Cover the white area and the leaf with the first amount of apple & nuts. Then fold over one side of red. Repeat.

Baked Custard

2008-04-23T20:52:00.002-04:00

I am recuperating from a fabulous "girl's weekend". Many G&T's, lots of great food, poker... and then a stomach bug hits me. I am still getting back to normal.

Last night, I was really wanting something comforting and sweet. This form of custard is what is known as "nursery food". So soft, warm, and delicious. Of course, the quality of the ingredients goes a long way to creating this simple dessert. I used eggs from Farmer Jones' hens, organic milk, and regular old, white sugar. A dusting of fresh nutmeg on top of the custard, before it goes in the oven, is great as well. However, in my delicate state, I wasn't taking any risks.

This baked custard was also on my list of "must-haves" when I was having my babies. Just as I catered to my sister's every whim during the birth of the ridiculously-cute Hugh, my sister was an unbelievable personal chef during those challenging hours for me. Here is a recipe that can get you through the tough times!

Baked Custard

3 large eggs
1/2 c. white sugar
3 c. milk

1. Preheat oven to 300 degrees. Gather your pans together. You will need an 8x8 square glass pan and a 9x13 (or larger) glass pan. Make sure that the smaller pan fits into the larger pan.
2. Whisk the eggs and sugar together in a medium bowl very well. Add the milk and stir. Pour into the 8x8 glass pan.
3. Place smaller pan into the larger pan and put into the oven. Fill the larger pan half full with hot water. Bake for 75 minutes. Serve warm or cold. Store in the fridge.

Yogurt-Marinated Grilled Chicken

2008-04-14T09:55:00.003-04:00

This recipe comes from the cookbook "Mangoes & Curry Leaves" by Naomi Duguid and Jeffrey Alford. It is a beautiful, coffee table book that has wonderful recipes in it (a lot of books with that much show, often don't have that much go!). They are a husband and wife team who live in Toronto, but travel the world, learning about different food and cultures. I love reading their cookbooks and they also contribute to "Saveur" magazine.

When I initially tried this recipe, I decided to include it in a bunch of recipes that I am putting together for the Clean Food Connection website. You may, or may not, know that I am going to start doing a "recipe of the week" for the CFC website. Bob asked me to put together a few recipes up front and this recipe will be one of the ones that is included. I am going to try to do different recipes for the CFC and The Good Egg blog, but I just have to share this chicken with everyone.

Last week, my sister and my nephew, Hugh, came to visit. For one of the dinners, we had this chicken done over charcoal, the delicious Puy lentil salad (see previous recipe), and a green salad. It was a wonderful meal, and pretty healthy too. Lori enjoyed it so much, she recreated the same dinner over the weekend, and she encouraged me to post the chicken recipe on the blog.

I have made this chicken with boneless, skinless chicken breasts and with boneless thighs. The boneless thighs are my absolute favourite, staying moist, and cooking evenly and more quickly than leaving the bone in. I must admit, I love crispy chicken skin, but if it isn't your thing, remove the skin after cooking the chicken (the skin keeps the chicken moist).

Yogurt-Marinated Grilled Chicken

4 chicken thighs, boned with the skin on
1/2 c. yogurt
2 green onions, sliced
1 T. minced garlic
1 t. sea salt
Fresh ground pepper

1. Mix yogurt, green onions, garlic, salt, and pepper together in a bowl. Add the chicken thighs and cover with the yogurt mixture. Let sit for at least 1 hour; longer if you have time.
2. Get the barbecue going. Once the barbecue is nice and hot, grill chicken over indirect heat, being careful not to burn it. The marinade will cook off of the chicken, leaving moist and flavourful thighs.