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2013 May Long Weekend

May20

Today is the last day of the first three day weekend of lake season.  On the Canadian prairies this is typically the time when summer cottages are opened for the season.  Many cottage owners draw their water from a pointy pipe driven into the sand where the water table sits.  Typically by May long weekend, the water has melted sufficiently to be drawn up through the pipe.  Once the water is hooked up, the summer can officially begin.

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There are nine of us and three dogs in our 500 square foot cabin-thank heavens the rains have stayed away.  Currently a beer tasting is going on the front deck.  This is official research for J1’s brew master’s course.

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The weekend has been relatively laid back with walks, naps, movies, books, amazing food, beverages and visits with extended family members (we have three cottages on the same road).

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There have been three major foodies finds over the weekend.  Sister #2 has discovered a mini omelet made in a muffin tin.  She precooked red peppers, sausage and bacon and then placed these with green onion and shredded cheddar into the bottom of a muffin tin lined with papers.   She then poured in the eggs and baked them just before the masses gathered around the dining table on the front deck.  She made extra to freeze for her husband who often stays up at the lake to work on the construction of a new cottage.

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The second find, occurred when our gang was put in charge of Sunday supper.  Daughter #2 and The Frenchman made a couple of their delicious and nutritious super salads and J1 and J2 assembled the ingredients for prime bib burgers and smokies.  Daughter #1 was in charge of toppers and the big hit were the Durkee crispy fried onions that smacked on flavour and crunch.  Once you selected your meat choice you placed it on a multi-grain tortilla and added your toppings.  Then your selected was wrapped up and placed back on the grill for a second round, thereby melding the flavours together and melting the cheese.  Choosing a tortilla to encase everything, significantly cuts down the carbs and calories, even of a PC thin burger or hot dog bun.

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I contributed the desert and it was the perfect opportunity to try out my new sugar cookie recipe using Monk Fruit In the Raw sugar substitute and cutting the sugar content in half.   There were many accolades for the buttery taste of the cookie itself and everyone noticed how the reduced sugar did not jeopardize the taste in the least.  They retained a crispy “snap” to them like a ginger cookie.

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Spring takes a long time to arrive on the Canadian prairies and this year, even more so.  The trees are just now starting to sprout their summer foliage.  The green hue is bright and alive and unique to the spring.  In honour of this lovely occurrence, our delicious cookies were decorated accordingly.

Kath’s quote: “Of all the wonders of nature, a tree in summer is perhaps the most remarkable; with the possible exception of a moose singing ‘Embraceable You’ in spats.”
Woody Allen

Love-that is all.

Amazing Appetizers Culinary Challenge-My Secret Ingredient: Califoria Raisins

May7

Hello readers!  Ready to root me on in a cooking contest?  Part of the fun for the upcoming “Eat, Write, Retreat” conference that I will be attending in Philadelphia later this month, is a Culinary Challenge.

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When my contest package was delivered, I was thrilled with all of the OXO gadgets that it contained and quite frankly stumped, when I saw that my secret ingredient was …RAISINS! For an original appetizer challenge, good grief, what was I going to come up with?

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I had already imagined that I would be preparing an olive tapenade or figs wrapped in a smoky bacon or something with potatoes.  Why didn’t I get potatoes?  I’ve not been dubbed the “Queen of Carbs” for nothing!

Don’t get me wrong, I love raisins.  In my cereal, cookies, rice pudding and even salads they are an integral addition, but an appetizer?  Up until that moment, the only appetizer dish with raisins as an ingredient that I have had the pleasure to enjoy, married them with baked brie, pecans and brown sugar.  I still make this dish each Christmas, much to my family’s delight.  The sole experience I have had with raisins at dinner time, though, was in a regional dish served to us when visiting friends in Sicily.  While Concetta (Connie) was in the kitchen putting the finishing touches on our supper, her cousin called to inquire what was being made for the Canadian visitors.  When Connie explained, her cousin responded with “What, you are making them eat peasant food?”  Connie defended herself by saying:  “They requested Sicilian recipes, what was I to do?”

When you hear a recounting of Sicilian history and make note of exactly where the island dwells in the Mediterranean, it is not surprising that there are many Arab influences on the cuisine.  I think that both Connie’s recipe and my adaption of it hold true to this notion.

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Cauliflower & Raisin Strudel
Author: 
Recipe type: Appetizer
Cuisine: Sicilian
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 head of cauliflower, broken into large florets
  • ¼ c canola oil
  • 4 garlic cloves, thinly sliced
  • ½ t red pepper flakes
  • zest and juice of an orange
  • 1 T lemon juice
  • ½ c golden raisins, plumped in hot water and drained
  • ¼ c natural raisins, plumped in hot water and drained
  • ⅔ c pine nuts
  • freshly ground salt
  • freshly ground pepper
  • 12 sheets phyllo dough, thawed in refrigerator overnight
  • ½ c canola oil
  • 1 c dry breadcrumbs
Instructions
  1. In a large pot of salted water, par-boil the cauliflower for 5 minutes.
  2. Drain and let sit in colander for a couple of minutes.
  3. Place a large skillet on high heat.
  4. Add the canola, garlic and red pepper flakes.
  5. Add the drained cauliflower and heat until well browned in spots.
  6. Don't be tempted to turn the cauliflower too often.
  7. Add the orange and lemon juices, orange zest and raisins and then turn off the heat.
  8. Adjust with salt and pepper.
  9. On a clean counter, lay out the phyllo dough and cover it with a barely damp tea towel.
  10. Peel off one sheet and lay it on the counter surface.
  11. Replace the damp tea towel on the stack of phyllo.
  12. Brush the sheet with canola oil.
  13. Lightly sprinkle bread crumbs over oil.
  14. Continue with another five sheets, brushing each sheet with oil and sprinkling bread crumbs.
  15. End with a sixth sheet of phyllo.
  16. Arrange half the cauliflower mixture along the long side of the phyllo about 2 inches from the edge and the bottom and sides of the dough.
  17. Starting at the edge nearest the filling, carefully begin to roll the phyllo over the filling.
  18. Poke in the edges of the dough while rolling.
  19. Continue to roll so the dough completely encases the filling.
  20. Place the strudel, seam down on a parchment paper-lined cookie sheet.
  21. Cut 12 diagonal slits along the top to allow steam to escape and for easy cutting when you serve.
  22. Brush the top with remaining canola.
  23. Repeat the procedure with for the second strudel.
  24. Bake for 40 minutes or until crisp and brown.
  25. Transfer to a wire rack to cool.

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I didn’t actually know the difference between natural and golden raisins (natural are brown and golden are well, just that) until I was putting together the ingredients for this appetizer.  This recipe, along with a healthy dose of your day’s veggies, contains 3 portions of fruit because it takes just 1/4 of a cup to provide a fruit serving.  This was new to me too!

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My readers know how important family is to me.  Many of the farms that produce most of the world’s supply of raisins are century old family farms where raisin knowledge is passed from generation to generation.  I would love to wander the rows and rows of grapevines and meet the growers of the San Joaquin Valley in California.  San Francisco has long been on our bucket list and is only a three hour drive away.  Now, I’m California dreaming……

Kath’s quote:  “Then Abigail hurried and took two hundred loaves of bread and two jugs of wine and five sheep already prepared and five measures of roasted grain and a hundred clusters of raisins and two hundred cakes of figs, and loaded them on donkeys.” 1 Samuel 25:18

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Love-that is all.

 

Canadian Cheese Grand Prix

May6

Until I was 19 years old and traveling through Europe, I did not eat cheese with one exception: mozzarella and it was always cooked, either on top of pizza or broiled with paprika on an English muffin or crusty bun.  The latter was my Mom’s invention and we would often have one at breakfast time.  I am still not fond of blue cheese but have loved every other variety I have ever tasted.  I certainly would not say that I have a discerning cheese  palete.

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Recently, I met someone who does-Chef Michael Howell was a judge for the Canadian Cheese Grand Prix held earlier this year in Montreal.

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He has ben touring Canada to showcase the winners including:

Ricotta (Quality Cheese)

Grizzly Gouda (Sylvan Star)

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Le Noble (Fromagerie Domaine Federal)

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Bleu d’Elizabeth (Fromagerie du Presbytere)

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Le Mamirolle (Fromagerie Eco-Delices)

Applewood Smoked Cheddar (Cows)

Queso Fresco Cheese (Latin Foods)

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I was surprised to see that a “fresh” cheese – the Ricotta was this year’s grand prize winner.  I can’t wait to whip up a manicotti and taste it this weekend.  I was also intrigued that there is now a grilled cheese category and that a Queso Fresco won.  Winnipeg has their own maker of this variety in Whiteshell Cheese.

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I went to their facility on Dufferin Ave. in Winnipeg’s North End this week to pick some up for the TV appearances.

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Over the course of two days 225 cheeses were judged in 19 categories. The judges evaluated the taste of each selection as well as firmness, texture, visual appeal such as creaminess for soft cheeses and colour for hard cheeses and those with rinds.

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Like a little mouse, I had a couple of nibbles of the winners as I was striking the set (don’t tell any one).   My favourite selection was the Applewood Smoked Cheddar which I can imagine as a grilled cheese sandwich sometime soon.  Is it lunch time yet?

Kath’s quote: “Splendid cheeses they were, ripe and mellow, and with a two hundred horse-power scent about them that might have been warranted to carry three miles, and knock a man over at two hundred yards.”-Jerome K. Jerome

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Love-that is all.

It is Time to Grill!

May3

D and I are empty nesters for a couple of weeks while Daughter #2 is in Nicaragua on a study trip with the Canada Food Grains Bank.  She is not much of a meat eater.  So, when we don’t have to take her preferences into consideration, we have meat, primarily beef at most evening meals.  Our favourite treat to have with a steak is a fleshy/steamy baked potato with the “works”, as we learned to write it on our orders, when we both worked at The Keg Restaurant.  The “works” means both butter and sour cream and chopped green onions and real pieces of bacon.  Mushrooms are another favourite to have with a steak.  I saute slices in a hot skillet with butter and garlic.

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This week though, I changed things up a bit and seared a couple of thin New York steaks and then sliced them up to have over a salad of mixed micro greens with a fig and balsamic dressing.  I found that corn on the cob is now in at Sobey’s so I steamed up a couple of cobs and placed a loaf of bread into the oven to bake.  I typically make my own dough in a break-maker, but I recently found frozen bread dough (also at Sobey’s) that I used to buy, before I received my bread machine.  It is the easiest thing in the world to place a frozen loaf under a tea towel on a prepared pan and throw it into the oven at the last minute.  And what a treat-bread so hot that the butter just disappeared into its pores!

The steaks this week were the excuse I needed to try Earl’s Signature Steak Wet Rub that I received as a gift when I could not attend the preview of their spring menu event.  The rub is made with olive oil, soya, garlic, lemon juice, porcini mushrooms and cayenne pepper. To this, roughly chopped fresh basil, rosemary and parsley is added.  The wet rub tenderized our steaks and added such a depth of flavours.  I had never enjoyed the taste of lemon on beef before-brilliant.

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Of course the only archived steak photo that I have, depicts it smothered in barbeque sauce….

D started his career behind the broiler bar at The Keg and prepares a perfect steak.  We are typically purists and only season a steak with Montreal Steak Spice which we enjoy on a variety of foods as well.  I think that the exact ingredients are a closely guarded secret but our best guess is that it contains (in addition to coarse salt and pepper and dehydrated onion and garlic), paprika, crushed red pepper, caraway, dill and coriander seeds and perhaps some mustard.

With D’s flare (no pun intended) for steaks, he often pulls out all the stops for celebrations like birthday dinners.  I recall one year when he offered up two choices of “toppers”.  One was sauteed garlic shrimp and Bearnaise sauce and the other was a balsamic tomato salsa and goat cheese.  Both were divine and it was impossible to choose between the two, so most of us had a nibble of each.

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It has been a very long winter on the Canadian prairies but spring has finally arrived.  D has his special tongs polished up and the barbeque has been moved into position.  Let the grilling season begin!

Kath’s quote: “It is a very beautiful day. The woman looks around and thinks: ‘there cannot ever have been a spring more beautiful than this. I did not know until now that clouds could be like this. I did not know that the sky is the sea and that clouds are the souls of happy ships, sunk long ago. I did not know that the wind could be tender, like hands as they caress – what did I know – until now?” – Unica Zürn

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Love-that is all.

Go Barley

March21

Recently, I had the opportunity to work alongside a lovely woman by the name of Linda Whitworth who is on a multi-city tour promoting the health benefits of cooking with barley.  The grain which is commonly (and lovingly, in our house) associated with beer making has been recognized with the health claim that barley fibre can positively contribute to your wellness by reducing your cholesterol level.   I look at this as a bonus because cooking with barley, simply tastes good!

There are many ingredients that I might not ever cook with, were it not for my work as a food stylist.  Barley is a good case in point. I keep barley in our pantry for a single family recipe Hamburger Soup.  But now that I know the difference between pearl and pot barley (the former is “polished” longer than the latter), and have had the pleasure of baking with barley flour, barley and barley flour will always have a place on my shelf.

First up were Yoghurt Barley Fruit Scones.  I made mine with raisins but I would love to try them with blueberries next time.  I tucked one away for D to try with his supper.  He asked me to please, please make these all the time.

I had to make another substitution as I could not find rhubarb around at this time of year so I made the Rhubarb Pecan Muffins with tart cranberries instead.  The topping on these muffins was amazing (and another cholesterol reducer too with the inclusion of quick oats).  I plan to mix up a bag of this crumble topping to keep on hand in the freezer to put onto a variety of muffins.  I am making banana muffins this afternoon.  I often call my muffins “cupcakes” and serve them for dessert.

The recipe that Linda made on set was this gorgeous Black Bean and Barley Salad.  It was so simple, so healthy and so delicious-win, win, win!

But my favourite of the day was the Barley Jambalaya.  It was so good, that I literally can’t stop thinking about it and just talked myself into making it for mandatory Sunday supper this weekend.

The recipe links here are from the newly launched website that Linda was in town to promote: http://gobarley.com/.  Be sure to bookmark it as it is chock full of amazing recipes.

Kath’s quote:

Keep open house, let fidlers play.
A fig for cold, sing care away;
And may they who thereat repine,
On brown bread and on small beer dine.”

from the 1766 ‘Virginia Almanack’

Love-that is all.

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