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

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

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

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

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

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

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

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

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

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?

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

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

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

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

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

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

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

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.

Puy Lentil, Feta, Roast Tomato and Onion Salad

This salad is a STUNNER! End of story. Almost...

This week, my friend Shaila came up for lunch. Since she lives far away, this was a reason to celebrate and I really wanted to knock her socks off. Turns out, I think her socks were definitely knocked off, and I think this salad even knocked her Aunt's socks off, as she joined us for lunch as well. We enjoyed this incredible salad with a pot of homemade chai (December 2007). If I would have had time, a batch of Triple Ginger Biscotti would have been perfect to end the lunch with. (Look for that recipe coming soon to the "Clean Food Connection" website! More information to come.)

Puy lentils (pronounced "Pwee") are grown in France. They are dark green and stay firm after they have been cooked. You can buy them at most specialty food stores or well-stocked grocery stores.

I almost forgot... this recipe is from a book called "Good Tempered Food: Recipes to Love, Leave, and Linger Over", by Tamasin Day-Lewis, a cookbook author from the UK. I happened upon this book at the library and I love it! There are so many recipes in it that I would like to try and she also has four other books that I would love to check out. Have you seen any of her books before? Is she related to Daniel Day-Lewis? I hope that wasn't a ridiculous question... Regardless, enjoy this amazing salad!

Puy Lentil, Feta, Roast Tomato and Onion Salad

12 oz. Puy lentils (French lentils)
4 large tomatoes
2 onions, peeled and cut into 6 pieces
Olive oil
3 handfuls of baby spinach
3/4 c. feta cheese, crumbled
3 cloves garlic
1 1/2 inches fresh ginger
1/2-1 t. red chilli paste
A large bunch of fresh cilantro
A generous teaspoon of Dijon mustard
Olive oil
Juice of 1 1/2 lemons
Sea salt & freshly ground black pepper

1. Preheat the oven to 400 degrees. Put the lentils in a pot and just cover with water. Bring them to a boil, take any scum off the surface, then simmer them until cooked, about 40 minutes. They do not need to be pre-soaked.

2. Meanwhile, halve the tomatoes and place them on a baking sheet with the onions. Pour olive oil generously over the tomatoes and onions and roast in the oven for about 30-40 minutes. The tomatoes should be weeping juice and soft, and the onions should have caramelly bits and also be soft. Drain the lentils and place them in a bowl with a splosh of good olive oil and the spinach, which will begin to wilt in their heat. Stir until it has. Crumble the feta over the top.

3. Now make the dressing. Chop the garlic, ginger and chilli and put them in a food processor with the cilantro. Add any juices from the roasted tomatoes and onions, the mustard, then some more olive oil, about 5 T., and the lemon juice. Season and blitz in the food processor. Place the warm tomatoes and onions in the salad and pour the dressing over all. Mix altogether gently, but thoroughly. Serve or leave to marinate for a couple of hours and eat at room temperature.

*I ate this salad for three meals in a row! I warmed the salad slightly in the microwave before eating it.

Triple Ginger Scones

Two years ago, I had the idea that I wanted to start baking and selling my own creations at the Newmarket Farmer's Market. Only after diving into the venture did I realize how much time it would actually take to have enough baking done for Saturday mornings, to make a go of it. Ellen was still just a baby at that time, and I figured I would start up again after she was a bit older. So far, I haven't gone back to selling at the market, but never say never!

The Friday night before my first day at the market, I was being driven insane wondering if I had enough cinnamon rolls, granola, cookies, etc. I decided, on a whim, to make two batches of scones. The maple-oatmeal scones and the cheddar-dill scones (find the recipes in July & June 2007 respectively). As fate would have it, they were the most popular items from day one. The second week, I added the triple ginger scones, and I sold out just as quick. In case you're wondering, they were priced at $2 each.

Personally, I love the chewy bits of candied ginger. If you are going out to buy candied ginger, try to find the soft, chewy chunks, which are fresher. If they are harder, little, dice-like pieces, it doesn't matter. Just watch your fingers when you are cutting them up! I buy mine at health food stores or you may find it at someplace like the "Bulk Barn".

As recent as this past Christmas, I had a faithful customer from the market, call and order two dozen scones (12 triple ginger, 12 cheddar-dill). Often she will have people over for dinner and serve a soup course. She loves to serve the scones in her bread basket, and she requests that I don't put sugar on top of the ginger scones, making them suitable for serving with a pumpkin soup, for example. What a great idea!

Triple Ginger Scones

4 c. plus 1 T. all-purpose flour
2 T. baking powder
2 T. sugar
2 t. ground ginger
2 t. kosher salt
3/4 lb. cold, unsalted butter, diced
4 extra-large eggs, beaten lightly (4 x-large eggs equals 1 cup*)
1 c. cold heavy cream
1 T. grated fresh ginger
1 c. candied ginger, roughly chopped
1 egg beaten with 1 T. milk or water, for egg wash
Raw sugar (demerara sugar)

1. Preheat oven to 400 degrees. Combine 4 c. of flour, baking powder, sugar, ground ginger, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the cold butter and fresh ginger and mix on low speed until the butter in pea-sized pieces.

2 Mix the eggs and heavy cream and quickly add them to the flour and butter mixture. Combine until JUST blended. Toss together the candied ginger and 1 T. of flour and add them to the dough. Mix until they are almost incorporated.

3. Dump the dough onto a lightly-floured surface and knead it together until the little pieces of candied ginger are distributed throughout the dough and most of the flour has been incorporated. Do not over mix! Roll or pat the dough into a 1-inch thick square (about 8 inches square). Cut into 4 4-inch squares and then in half again. Now cut these into triangles, ending up with 16 triangular scones.

4. Brush the tops with egg wash and sprinkle with raw sugar crystals. Bake on a baking sheet lined with parchment paper for 20 minutes, turning the pan around half way through the baking time. The scones should be a light, golden brown.

*Because I use Farmer Jones' eggs, they are never consistent in size. When I am mixing the eggs and cream, I use a 2-cup measuring cup and measure the eggs first. If I have less than 1-cup of eggs, I will add another egg to the mixture, and then pour in the whipping cream, for a total of 2 cups.

*If you have the time, put the unbaked scones in the fridge for an hour or so (up to 24 hours, if you like) and then bake them from cold. The scones will hold their shape better, and cold butter hitting a hot oven produces flakier baked goods.

*When you pull the scones out of the oven, there is usually a lot of melted butter on the pan. Just leave the scones on the pan and they will soak up any of the butter they they have released during baking. I once made a batch of scones and forgot to add the butter. When they came out of the oven, I knew what I had done right away because there was no butter on the pan, even though the scones looked (to my surprise) picture perfect! Incidentally, I took that butterless batch of cheddar-dill scones over to Farmer Jones and he served them to the chickens and Mr. Cogburn.

From the Mixed-up Files of Moira A. McDonald

While we were visiting my parents over March break, my Dad mentioned that he had found some files of mine in his filing cabinet. He started bringing armfuls of files down the stairs. Apparently, my very organized father hadn't realized that the entire bottom drawer of his filing cabinet was full of my files on food, cooking, travelling, and other interesting information that I had collected during the years that I had lived there, moved out, moved back in, moved out...

From that pile of paper files, I found some of the most interesting things, some of which I would love to share with you.

I found a menu from THE Barefoot Contessa gourmet food shop from sometime in the late '90's. There is a catering menu and a list of their most popular dishes. A quick glance through that list and you know where most of the recipes came from for Ina's first cookbook, the original "Barefoot Contessa Cookbook". There was also this postcard that says ...


Oh, to have been in the Hamptons for one of the first copies of that cookbook. I wonder if they had any idea how huge Ina's cookbooks would become. Just so you know, the Barefoot Contessa food shop is no longer open. Thanks to my cousin Beth for picking those up for me.

In November 1996, I was living and working in Vancouver and I had an opportunity to meet friends of mine in Honolulu, Hawaii. One of the meals that we pre-planned was dinner at one of Hawaii's best restaurants, "Alan Wong's". We sat at the counter for dinner, looking in on the chefs working their magic. As I look at the menu that I kept from that memorable meal, I am in awe of some of the dishes. The first item on the menu is the "Opihi Shooter". Opihi are a Hawaiian seafood delicacy, they look like an oyster, but are very dangerous to harvest. They grow along the shorelines of rocky cliffs, where the pounding surf is a constant threat to people trying to collect them. The harvesters also have to use a very sharp knife because the opihi cling to the rocks as if their life depends on it, which it does. If I were at Alan Wong's today, that would be the first thing I would order, but I don't think we tried it that night.


Because we were sitting at the counter, we were able to chat informally with the chefs as they worked. I told them that I was a cooking in Vancouver and they joked that I should come and cook with them. It was a great evening and Alan Wong signed my menu with the inscription "To Moira, To the next generation of aspiring chefs. Aloha, Alan Wong". I was thrilled. Well, two days later, I was shopping in the middle of the afternoon and who do I run into? Mr. Alan Wong! He was with his wife and kids, and we had a nice chat. You would have thought that I had run into Magnum P.I. himself, I was so excited!

While I was going through all those files, I weeded out lots (at least 2/3rds) of papers that I have no use for keeping anymore. Of the papers I kept, there are lots of old menus, from places I have worked, as well as eaten. There are articles on many different food topics. From heirloom vegetable seeds to candy-making. From Sauternes (a sweet wine from France) to peppercorns grown in India. I was surprised at some of the information in those files, sometimes vaguely remembering cutting them out, and other times trying to recall what would have led me to be interested in such things.

I have kept lots of information about Chateau Drouilles, the place I lived and worked at in France, and in the coming weeks I will be writing more about that experience. I also found some of my own writing and I may share some of that with you as well. Can't guarantee that it won't be bad, but I have never made that guarantee with anything I have written!