Tag Archives: food

21st century beans on toast…

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21st Century Beans on Toast There are foods that I ate as a child that shall remain nameless due to their weird and wonderful ingredient content and the fact that I still derive incredible comfort from them and it would blow my foodie status all to smithereens! However, beans on toast never tempted me. Nanny Ekstrom would toast a piece of Wonder bread, slather it with butter then spoon a couple of dollops of freshly heated Clark’s Beans with Molasses over the toast and call it lunch. I still gag at the thought of it…

Having shared all that, yesterday as I was fixing lunch for Ralph I realized that my sexy sloppy Joe/crumbled beef, pork and bean topped with a spicy slaw - I know the name is rambling. Nanny was on to something and yesterday I figured it out.

I love chili. I love sloppy Joe’s. I love coleslaw. So I put all that love together and Bob’s your uncle, I give you my 21st century rendition of my grandmother Ekstrom’s ‘beans on toast’!

21st Century Beans on Toast

White bean and Sausage Chili

1 lb lean ground beef
1 lb hot Italian Sausage, sliced into 1” pieces
3 tablespoons olive oil
1 medium yellow onion, diced
3 cloves of garlic, minced
2-28 ounce cans diced plum tomatoes in puree
2 – 19 ounce cans white kidney beans, rinsed and drained well
Chili powder. to taste I used 2 tablespoons
1 teaspoon ground cumin
½ teaspoon cayenne pepper
2 tablespoons dried oregano
Large bunch fresh basil, chopped
Sea salt and freshly ground pepper, to taste

In a shallow stew pot, warm olive oil over medium high heat.
Add ground beef and sausage pieces and cook until well browned.
Add onion and garlic, sautéing until onion is opaque.
Add remaining ingredients and heat until bubbling.

THE LOVE: If you find the chili too think, use a little water to thin it out. Also, keep in mind that the sweetness in the coleslaw will balance a nice hot chili so be brave with your spices!

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Coleslaw in Vinaigrette

½ cup becel oil
¼ cup white wine vinegar
1 tablespoon granulated sugar
1 teaspoon chopped garlic
1 teaspoon Dijon mustard
½ head green cabbage, shredded
1 red bell pepper, julienned
3 green onion, green and white sliced thin
Sea salt and freshly ground pepper, to taste

Whisk all vinaigrette ingredients in a bowl.
Toss vegetables in a bowl.
Pour the vinaigrette over the vegetables, toss well
Cover and chill until ready to serve.

THE LOVE:  Toast a large crusty roll, top with lots of chili then some coleslaw and dig in!

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one year ago: pineapple with brown sugar and sour cream

two years ago: apple crisp

Thanks for reading.

I’m back…

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Sorry about that!

About two months ago, I made the decision to run in a local election to serve on the Saint John city council. I’ve done it before. For five weeks, completely immersed in the campaign, I ignored housework, laundry, the city garden, the farm… Basically, my life was put on hold while I tried to win. I lost.

So that’s that. Time to launch the summer menu at Italian by Night, get things packed up for the farm, button up Carmarthen St and best of all start focusing on Fynnigan!

Fynnigan

He arrived on May 3. All six pounds of him! Ralph and I are head over heels…

Spaghetti with fiddleheads and shrimp

It’s Spring here in New Brunswick which means lighter dishes full of bright green. I think I’ll surprise Ralph today and serve a shrimp and fiddlehead pasta for lunch. He’s been living on grilled cheese sandwiches so I’ve got some catching up to do! He’s so patient…

Spaghetti with fiddleheads and shrimp

Spaghetti with Fiddleheads and Shrimp

Serves 2-3

½ lb spaghetti
2 tablespoons butter
2 tablespoons extra virgin olive oil
1 lb. fiddleheads, cleaned
2 cloves garlic, thinly sliced
1 lb. large shrimp, peeled and deveined
½ teaspoon hot pepper flakes
Sea slat flakes and freshly ground pepper, to taste
¼ cup fresh parsley, chopped
1 lemon, zested
2 tablespoons lemon juice
In large pot of boiling salted water, cook pasta until al dente.
Drain, reserving 1/3 cup of the cooking liquid.

Meanwhile, in large skillet, heat butter with oil over medium-high heat.
Sauté fiddleheads, hot pepper flakes and garlic until bright green and tender, about 5 minutes.

Add shrimp, cook until shrimp are just pink.
Add reserved pasta water and lemon juice.
Add parsley, lemon zest and pasta then toss well.
Season with sea salt and pepper and serve.

THE LOVE: Keep in mind that your shrimp will keep cooking even after you remove the skillet from the heat. Be sure not to over cook them! I also added some asparagus tips just for fun.

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Spaghetti with fiddleheads and shrimp

one year ago: banana split bread

two years ago: raspberry cobbler

Thanks for reading.

cheesy chunky sausage lasagna

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cheesy chunky sausage lasagna

In seven days my life will settle and I will be able to talk with you again… 

cheesy chunky sausage lasagna

When there is no time to cook, lasagna is my fall back dish.

cheesy chunky sausage lasagna

Whenever Ralph sees me making lasagna he says, “cleaning out the fridge?”

cheesy chunky sausage lasagna

I’ve yet to find a combination of pasta, veggies, cheese and meat sauce that we didn’t like.

I used fresh commercial pasta sheets, fennel sausage cream sauce  I had some frozen, lots of shredded mozzarella, a fresh sliced orange bell pepper, a couple of big handfuls of baby spinach and a cup full of halved grape tomatoes. I didn’t precook anything except the sauce just alternated the ingredients three times then popped it in a 400*F oven for 40 minutes and Bob’s your uncle! It made enough to feed six people…

cheesy chunky sausage lasagna

one year ago: soft shell crab with garlic chili butter

two years ago: roast Cornish game hen with leek sage and prosciutto bread stuffing

Thanks for reading.

Spring Asparagus with Poached Egg and Snipped Chive Shoots

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Spring Asparagus with Poached Egg and Snipped Chive Shoots


A perfect Springtime meal…

Spring Asparagus with Poached Egg and Snipped Chive Shoots

Poached Egg on Asparagus

Handful of asparagus stalks
2 teaspoons of white vinegar
Dash of salt
1 large egg
Fresh chives, snipped
Freshly grated parmigiano
Sea salt and freshly ground pepper
Extra virgin olive oil
Fresh lemon juice, to taste

Snap off the woody ends of the asparagus spears where they naturally break off.
Using vegetable peeler, peel bottom 1/3 of stalk
Blanch for 4 minutes then plunge into ice bath to lock the color.
Remove quickly from Ice water, pat dry with paper towel and place on plate

Fill a large skillet almost to the rim with water and bring to a gentle boil – reduce heat to a simmer.
Add vinegar and salt to water.
Break egg into the water.
Cook for 4 minutes.
Lift the egg out of the pan with a slotted spoon and set on a paper towel to drain.

Drizzle olive oil over asparagus
Squeeze lemon juice – to taste – over asparagus
Top with poached egg.
Sprinkle with grated parmesan and snipped chives.
Season with salt and pepper.

THE LOVE: Make sure that you dry the asparagus and the egg well to avoid watering down the olive oil and lemon juice.

Spring Asparagus with Poached Egg and Snipped Chive Shoots

one year ago: chocolate chunk banana muffins

two years ago: Brenda’s ceviche

Spring Asparagus with Poached Egg and Snipped Chive Shoots

Thanks for reading.

Caprese salad – two weeks

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Caprese Salad

In two weeks, I’ll tell you why I haven’t been writing any stories…

Caprese Salad

Caprese Salad caprese salad

Caprese Salad

3 vine-ripe tomatoes, 1/4-inch thick slices
1 pound fresh mozzarella, 1/4-inch thick slices
4 or 5 large fresh basil leaves, sliced into ribbons
Good quality balsamic vinegar
Extra-virgin olive oil, for drizzling
Coarse sea salt and freshly ground pepper

Layer alternating slices of tomatoes and mozzarella on a large, shallow platter
Sprinkle with basil leaves
Drizzle the salad with extra-virgin olive oil and balsamic vinegar, to taste
Season with salt and pepper, to taste.

THE LOVE: Use the very best ingredients you can…

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Caprese Salad

one year ago: fettuccine with spicy seafood

two years ago: poppin pecans

Caprese Salad

Thanks for reading.

broccoli stir fried with orange, ginger and pine nuts

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broccoli stir fried with orange, ginger and pine nuts
broccoli stir fried with orange, ginger and pine nuts

broccoli stir fried with orange, ginger and pine nuts

Broccoli Stir Fried with Orange, Ginger and Pine Nuts

1 bunch broccoli
¼ cup pine nuts
1 tablespoon vegetable oil
¼ cup orange juice
1 teaspoon hoisin sauce
1 teaspoon cornstarch
2 cloves of garlic, minced
1 tablespoon ginger, minced
1 teaspoon rice wine vinegar

Cut broccoli stems in half.
Peel stems to the base of the floret then set aside.
In a large pot of boiling water, blanch broccoli for 3 minutes then immerse in ice water.

Heat a large skillet over medium heat.
Add pine nuts, stirring, until golden.
Transfer to small bowl and set aside.

Heat oil in same pan over medium-high heat.
Stir-fry broccoli for 2 minutes. Add minced garlic and ginger, saute 2 minutes.

Meanwhile, whisk together orange juice, hoisin sauce, cornstarch and vinegar then pour into pan.
Cook, stirring, until sauce has thickened and broccoli is glossy and coated, about1 minute.
Sprinkle with toasted pine nuts.

THE LOVE: Don’t drain all the water from your broccoli before you add it to the skillet. The extra water will steam away and leave your broccoli fork tender.

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broccoli stir fried with orange, ginger and pine nuts

one year ago: spaghetti with grape tomato and Spring chives

two years ago: vegetable stir-fry

Thanks for reading.

fudge pudding cake – Mom’s recipe

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Fugde Pudding Cake

This is the cake of my childhood. Fudge pudding cake – I could make it from memory by the time I was twelve. Simple ingredients, a bowl, a spoon and a dish to bake it in. I’ve not made it in years. Too simple, possibly. Not challenging enough for the fearless cook I strive to be. Yet as I work on this post, I find myself still fascinated at how the sauce ends up on the bottom. I’m sure a chemist or physics major could scientifically explain how the sugary cocoa water on top of the cake batter before baking ends up thick and creamy under the cake once it’s finished baking but I’ve never asked one. I simply remain delighted by it.

Fudge Pudding Cake


Kaitie called yesterday.

Fudge Pudding Cake

“I miss you.”

When are you coming home?

“Soon.”

I love that…

Fudge Pudding Cake

Fudge Pudding Cake

Preheat oven 350*F

Cake:

1 cup flour
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup milk
2 tablespoons butter, melted
1 teaspoon vanilla

Sauce:

1 cup brown sugar
¼ cup cocoa
1 ½ cup boiling water

Sift dry ingredients into a medium sized bowl
Stir wet ingredients together in a separate bowl then add to dry ingredients.
Stir by hand until well mixed.
Place batter in a round baking dish

Sprinkle batter evenly with 1 cup of brown sugar
Sprinkle ¼ cup of cocoa evenly over the brown sugar
Pour 1 ½ cup boiling water over all
Place in the oven for 40 minutes.
Cake is done when a toothpick inserted into just the cake comes out clean.

Allow to cool then serve inverted on individual plates.

THE LOVE: Bake on the lowest level in your oven.

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Fudge Pudding Cake

one year ago: pavlova

two years ago: onion antipasta

Fudge Pudding Cake

Thanks for reading.

Hospice Fundraiser – a cooking class for friends

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Hospice Fundraiser A group of friends got together and bought Liz and I at Hospice Greater Saint John’s annual Valentine Gala in support of Bobby’s Hospice. Click on the link to learn more about this wonderful organization. The hostess asked me to do a couple of vegetable dishes so I decided to have some fun with the antipasti. I demonstrated Zucchini smashed with Chilies and Mint, Spicy Roasted Butternut Squash, and Baked Cauliflower with Pancetta and Cream.

Dr. Keith Wilson kindly offered us the use of his fabulous kitchen. He also chipped in glasses of ice cold Prosecco and an amuse bouche of Parmigiano ice cream drizzled with 18 year old balsamic vinegar. Clearly, he’s a rock star in the kitchen! His brother Jason Wilson, photographer extraordinaire -  all the pictures in this post are his - spent the evening capturing all the fun.

Off site, we prepared a pork and veal sauce to use for our lasagna. Layers of fresh pasta, ragu, Parmigiano and mozzarella baked while the party enjoyed Rosemary Focaccia, Cannelini Beans with Crispy Sage, Anchovies and Garlic, Roasted Mini Bell Peppers along with the demonstrated dishes. As a palate cleanser, we served a citrusy Shaved Fennel Salad with Asparagus tips and Cara Cara Orange. For dessert contucci -Tuscan biscotti

It was an evening filled with joy as friends celebrated a cause they believe in. Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Hospice Fundraiser Liz and I donated the cooking class as our way of supporting a cause that we believe in. Hospice Fundraiser Thanks for reading.

photographs compliments of Jason Wilson

spaghetti squash – who knew

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spaghetti squash with fennel sausage cream sauce

Spaghetti squash is my new best friend. I love it! Lovely strands of high fibre vegetable that feels like spaghetti on your tongue. That thunderous crach you just heard was all of my foodie friends falling off their collective chairs. So for clarity purposes, spaghetti squash will never take the place of my beloved comforting I eat way too much of pasta but it is a good alternative.

Either baked or microwaved, it’s quick and easy. You cook it whole and unpeeled. Once cooked, cut the squash in half, get rid of the seeds and pull it onto our plate with a fork. The ‘strands’ literally fall apart. Any sauce that works with pasta will work with spaghetti squash!

Fennel Sausage Cream Sauce

4 mild Italian sausage links, removed from casing
3 cloves of garlic, peeled and minced
1 dried red chilli, crushed
1 bay leaf
1 teaspoon black pepper, freshly ground
1 teaspoon fennel seeds, ground
3 tablespoons olive oil
1/3 cup dry white wine I use a Chardonnay
28 ounce tin of best quality diced Italian plum tomatoes
1/4 cup heavy cream
1/2 cup freshly grated parmesan cheese
Place a large skillet over medium high heat and add oil.

Add sausage meat, bay leaf, crushed chili, pepper and ground fennel and cook until all pinkness is gone

Add the garlic and sauté for 5 minutes…stirring occasionally.

Add white wine to sausage mixture and reduce liquid to half

Add tomatoes and reduce heat to a simmer…cook for 1/2 hour

Add cream and grated Parmigiano.

Heat through and serve.

THE LOVE: Make sure you take the time to reduce the wine or your sauce will be watery.

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one year ago: spicy maple butternut squash

two years ago: tiramisu

Thanks for reading.