Tag Archives: vegetable

a kabillion woman-hours later

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I am loving my gardens! In three years and a kabillion woman-hours later, my flowers are spilling over one another.

The sad little chicken coop is framed with all the old-fashioned perennials that Dad rescued from the front of the house. Amazing what elbow grease and a purple door can do for a ramshackled shed!

This stunning white monkshood surrounded by Solomon’s seal will be moved in the fall to give it more breathing room.

Now that these beds are established, I am planning a fourth in front of the opening at the far end of this picture…

And then there is the veggie and herb patch. Growing something from a tiny seed then watching it push its way through the soil to withstand unpredictable weather and unwelcomed critters is unbelievably exciting. It blows my mind to think that we are eating vegetables, free of any chemicals, picked from our own earth. To top it off, I found wild mint while I was weeding. I sound a bit kooky but it really is very cool!

The sugar snap peas are coming fast and furious so my recipe is easy and quick.

Sugar Snap Peas with Grape Tomatoes and Wild Mint

serves 2

1 pint sugar snap peas

1 cup grape tomatoes, halved

1 clove garlic, minced

handful wild mint, leaves picked [any mint will work]

2 tablespoons extra virgin olive oil

sea salt and freshly ground pepper

In a skillet, warm olive oil

Add sugar snap peas and saute three minutes tossing often

Add garlic and grape tomato halves, saute one minute

Season with salt and pepper

Serve immediately.

Thanks for reading

pea shoots and buttercups

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Even at fifty-one years old, the first day of summer vacation is so exciting. I’m not sure what it is about my personality but schedules, commitments, lists and appointments leave me feeling panicked and confined. Summer at the farm means happy, happy freedom…

Time to relax with my family and friends at one of the prettiest places in the world.

This summer we are tackling the barn. I can feel some good old-fashioned Hooton quality family time happening!

One hundred years of hard weather…

We considered taking it down – not gonna happen… Dad loves it. We do too.

On the far side of the barn, wild buttercups drift along the edge of the pasture.

magic…

It was a sea of tiny lemon cups.

My vegetable garden is rocking this summer! What a difference a load of cow manure, five bags of peat moss and tilling four times makes to a dismal spot of ground. My beans, carrots, beets, spinach, fennel, swiss chard have all come from seed. The tomatoes, brussel sprouts, squash, cucumbers, corn, broccoli, zucchini, peppers and eggplant were all nursery started and have settled in happily.

I am loving the thinnings from the peas, affectionately known as pea shoots. They are delicious and power packed with nutrients. I made this dish in advance so we could have it for lunch…

Pea Shoot and Quinoa Salad Pita Pockets

serves 4

2 pita pockets, cut in half

4 handfuls pea shoots, trimmed

1 cup cooked quinoa

1 – 15 ounce can black beans, rinsed

1 jalapeno pepper, seeded and minced

2 cloves garlic, minced

2 green onion, sliced thin

1 yellow bell pepper, seeded and diced

2 tablespoons rice wine vinegar

1 teaspoon sesame oil

2 tablespoons olive oil

1/2 teaspoon sea salt

1/4 teaspoon freshly ground pepper

small bunch fresh oregano, leaves picked and chopped

1/2 cup grape tomatoes, cut in half

In a medium mixing bowl, combine vinegar, oils, jalapeno pepper, garlic, salt and pepper.

Add quinoa, black beans, bell pepper, green onions and oregano

Toss well, cover and store in fridge until needed – the flavour is more intense if it has time to sit

Place a handful of pea shoots in each pita half

Divide black bean salad between the pita pockets

Garnish with grape tomatoes

Serve with sour cream on the side.

I am looking forward to sharing my summer with you.

Thanks for reading

a trick to make gourmet soup in six minutes

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I love making soup.

Happy, sad, stressed or bored – making soup is comforting to me. It’s that anal part of my personality that can stand and chop vegetables for hours… However, I do not have hours at my leisure at the moment. My math was a little off yesterday when I said we open ‘Italian by Night in twelve days. It’s actually 8 days away!!!!

I made this soup to have for supper tonight. It’s fast, it’s easy and it tastes like I spent all day preparing it. It took me six minutes from start to finish.

Rich Root Veg and Boursin Soup

serves 4

2 cups cooked root vegetable, mashed [use whatever you have leftover. I used buttercup squash]

2 cups chicken broth [commercial is fine]

1-150g package herb and garlic boursin cheese  [This is the magic ingredient]

Place veg and chicken stock in pot

Using immersion blender, blend until smooth

Bring soup to a boil

Reduce heat to simmer and add cheese

Whisk until well blended and you have a rich delicious gourmet cream soup.

Thanks for reading.

12 days until we launch…

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In twelve days, we will serve Italian food at the Urban Deli.

Valentine’s Day – the annual highly anticipated evening of love and, if you are a foodie, of delicious food. Restauranteur and my boss, Liz Rowe, chose to introduce her Urban Deli as ’deli by day – Italian by night’ on the most romantic night of the ‘hallmark’ year. It would not have mattered what day was chosen to launch. The same amount of thought, effort, decision-making and stressing would have happened. Valentine’s Day just amps it up.

I put the final touches on our menu one hour ago. Valentine’s Day and February’s menus are done. A year of writing, teaching, testing and rewriting recipes and here we are – twelve days away. I am pumped but nervous, at the same time.

After an intense week at the restaurant, I wanted a treat last night. Ralph and I cooked together. He made a braised zucchini salad. I made potato gnocchi in a creamy tomato and pancetta sauce.

BRAISED ZUCCHINI SALAD

serves 4 [however we ate all of it]

6 small zucchini, trimmed and sliced as thinly as possible

1/4 cup extra virgin olive oil

1/2 teaspoon sea salt and freshly ground pepper, to taste

2 tablespoons best quality white wine vinegar

dried red chili flakes, to taste

Heat olive oil in a heavy bottomed skillet, over medium high heat.

When oil is hot add all the zucchini and cover with lid.

Shake the skillet from time to time, ensuring that the zucchini is not sticking.

Allow the zucchini to braise for 5 minutes then remove cover and toss the zucchini so that you bring the browned veg to the top and allow the raw zucchini to drop to the bottom of the skillet.

Place cover back on skillet and allow to continue braising until the zucchini is soft but not mushy.

Remove from heat and season with sea salt, freshly ground pepper and dried chillies, to taste. Sprinkle with wine vinegar and toss gently.

Serve warm, room temperature or cold.

Thanks for reading

 

White Bean Mash

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White bean mash –  I know - sounds disgusting. How does white bean paste sound? I think the problem is not so much the ‘mash’ but rather the ‘bean’. A lot of people think that they do not like beans. It’s that whole childhood memory of having to gag down a bowl of sickeningly sweet canned ‘beans in molasses’ for dinner on Saturday night with a couple of fried, shriveled hotdogs on the side…

I thought about changing mash to smash but that would indicate more effort than is required. I could have used puree, caviar, tapenade or mousse just so that I would be able to keep you interested enough to give this recipe a try, but the truth is that the beans are simply mashed.

I am asking you to trust me. This is one of the most versatile dishes in my repertoire. I use it as a garnish, veggie side, base for a fish stack, filling for small pastas and as a warm dip. Ignore the main ingredient and focus on the other flavours. The garlic, anchovies, chillies and sage catapult this dish into a  salty, spicy bite of perfection!

WHITE BEAN MASH

19 ounce can white kidney beans, rinsed and drained

3 tablespoons olive oil

2 cloves garlic, minced

7 anchovy fillets

dried red chilli flakes, to taste

1 tablespoon dried sage leaves, crushed

1 cup water

Place oil in skillet over medium heat.

Add garlic and allow it to sizzle.

Add anchovies and chillies and saute for 2 minutes.

Add white beans, sage and water. Bring to a boil then reduce heat.

Simmer mixture, stirring occasionally until beans have absorbed water and are very soft.

Using a fork, mash beans until they resemble lumpy mashed potatoes.

If this is your first bite of white bean mash, spread some on a bit of grilled baguette. I bet that you will have trouble not licking the pot clean!

Thanks for reading.

A Stress – Free Holiday Party Menu

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This Christmas we decided to keep our party very intimate. It has been a long and difficult year for so many of our closest friends. Ralph and I wanted to show our love and support by hosting a party that would allow our friends to celebrate together without the need to ‘mingle’. Instead of the usual party chit chat, our friends engaged in longer, more meaningful conversations. I could feel a sense of contentment settling over the evening as our friends enjoyed the drinks and treats and, most importantly, each other…

Every year, I experiment with new dishes and innovative ways to serve them. Some years have been successful and some years - not so much!

Having a cocktail party in the absence of wait staff requires a menu that does not need any last-minute kitchen time. Once the groaning board is stacked, you should be good to go!

This year’s menu worked.

Christmas on Carmarthen 2011 

Old Cheddar * Le Gruyere * Jalapeno Havarti * Gorgonzola * Provolone

Chevre with Orange Syrup, Pomegranate Seeds and Fennel Fronds

Knife -Cut Rustico Salami * Fennel Salami * Piccanti Salami * Mild Chorizo

Country Pork and Veal Terrines * Chicken Liver Pate Parfait 

Black Pepper and Parmesan Biscotti with White Bean Dip 

Black Forest Ham and Gryuere Cheese Gougere

Sun-dried Tomato and Provolone Tea Bread

Miniature Pork and Beef Italian Meatballs in Marinara  Sauce

Savoury Cheddar Thumbprints with Raspberry Jalapeño Jelly

Warm Brie with Green Tomato Mincemeat and Chopped Granny Smith Apple 

Savoury Shortbread with Boursin

Jalapeño Peppers stuffed with Feta * Spiced Holiday Nuts 

Tiny Quiche with Bacon and Fontina 

Hand Shaped French Baguette * Salted Butter 

Crudités with Blue Cheese Dip, and Ranch Dip

Candied Orange Peel and  Hooton Family Fruitcake 

I wanted a little snap for the pork and veal terrines so I made a garnish of caramelized red onion jam – cheek sucking goodness!

Caramelized Red Onion Jam

Makes 1 1/2 cups

2 cups red and yellow onions, thinly sliced you can use any combination amount as long as you have 2 cups

1/4 cup butter

1/2 cup white sugar

1/4 cup red wine vinegar

1 cup red wine

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

small piece of cinnamon bark

In a medium skillet, melt butter until frothing

Add onion and saute gently for 10 minutes

Add sugar and vinegar, reduce heat and saute for 5 minutes

Add red wine, seasonings and cinnamon bark

Simmer until the liquid has disappeared.

Serve at room temperature with terrines, pates or roasted game.

Thanks for reading.

Santa’s #1 Elf and brussels with pancetta

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Meaghan is not able to come home for Christmas this year. She will be celebrating the holidays with Theo, in their new home. She asked me to come to Calgary and help her to decorate because Theo is not really into it…

I remember when Ralph and I celebrated Christmas together in our first home. I spent a week ‘decking the halls’, while he was away working. I could not wait for him to come home and see how festive everything looked. His reaction was less than stellar!

“I feel like I am in a department store.”

It turned out that Ralph was not a big fan of Christmas.

Santa’s number one elf found herself married to Scrooge!

I love everything about Christmas. The decorating, baking, music, shopping, wrapping, entertaining, being with family, card writing, parades, parties, church services, special holiday foods – not necessarily in that order. Every year, on November 15th, I am overwhelmed with anticipation and happiness. It is absolutely the best time of my year.

Ralph – not so much!

And so we attempted to tolerate each other during the holidays. He would suffer my boundless excitement. I would ignore his complete lack of interest.

It did not work. I could not accept that the love of my life was not sharing the joy surrounding us. Over several years, I did everything that I could to pull him from the dark place he slipped into at Christmas time. All efforts were in vain.

I have a huge capacity for understanding, when it comes to my family. It is the one virtue that I confidently own. Unfortunately for Ralph, another not-so-attractive trait of mine is the inability to stomach self indulgence! I knew my husband’s strength. There was nothing that he could not overcome. Watching him wallow in this holiday anxiety, while our three daughters’ puzzled over why he was not happy, made me crazy! How could he not allow himself to be more affected by their happiness?

Fifteen years ago, on the Sunday morning of our annual treck to the tree farm, I told Ralph that he would not be spending Christmas day with us. I asked him to make arrangements to stay at a motel. Then, I packed the three girls into my Rav 4 and away we drove.

It was a spectacular day. A crystal blue sky, powdery snow, rows and rows of beautiful Christmas trees waiting to be chosen and three little girls completely unaware of their mother’s breaking heart.

It took the girls a couple of hours to choose the perfect tree. We had wandered deep into the orchard paying little notice of how far back we would have to drag our tree. Their choice was gigantic. I had never sawed down a tree before. I breathed deeply - exhaled and, in unison, the girls yelled ‘Daddy” I turned and saw Ralph walking towards us. The girls ran to him. I did not move.

“How did you find us”?

“I could hear the girls laughing”.

We never discussed his change of heart. There was no need. His joy was genuine.

My family was happy.

It no longer mattered to me whether Ralph wanted to help trim the tree or put up the Christmas lights. What mattered was his willingness to see Christmas through the eyes of his family. To focus on the happiness of others.

Last week, Meggie and I trimmed her home from top to bottom. Theo put up the outdoor lights.

She was delighted!

Meg and I spent a bit of time trying out new recipes to use over the holidays. This one is a cracker! We used the recipe from Williams-Sonoma’s Entertaining with the Seasons and tweaked it a bit…

Brussels with Pancetta and Red Onions

Serves 6-8

1/2 lb. red onions

1/2 lb. thinly sliced pancetta, sliced thinly

2 tablespoons unsalted butter

3 tablespoons extra-virgin olive oil

1 1/2 lbs. Brussels sprouts, halved lengthwise

3 teaspoons balsamic vinegar

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

Cut the onions crosswise, into very thin slices, then cut the slices in half and set aside. In a frying pan over medium-high heat, cook the pancetta, stirring occasionally, until it is crisp and has released its fat, 8 to 10 minutes. Using a slotted spoon, transfer the cooled pancetta to a small plate lined with paper towels to drain and set aside.

Preheat the oven to 450 degrees. Add the butter and one tablespoon of the olive oil to the fat in the pan. Add the onions, reduce the heat to low, and cook uncovered, stirring occasionally, until deep golden brown, about 20 minutes. Remove from the heat and set aside.

Meanwhile, put the Brussels sprouts in a bowl and add the remaining 11/2 tablespoons olive oil and one teaspoon of the balsamic vinegar. Stir well to coat. Sprinkle with the salt and pepper. Transfer the Brussels sprouts to a nonstick baking sheet and spread in a single layer. Roast until tender when pierced with a fork and the edges are lightly browned, about 20 minutes.

Add the roasted Brussels sprouts to the onions along with the reserved pancetta and remaining one teaspoon balsamic vinegar. Cook over medium heat, turning to mix well, until the flavors are blended, four to five minutes. Transfer to a warmed serving dish and serve at once.

I thought it would be fun to share my ‘getting ready for the holidays’ with you. I am going to try to blog each day of my preparations. Hold on – this is not for the weak of heart!

Thanks so much for reading.

Cream of Roasted Carrot and Butternut Squash Soup – sans cream

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I remember when I first introduced this style of soup at Sister’s. I had a soup line-up for days! My customers were fascinated with the idea of cream soup without the cream. It made them feel like they were being decadent without the worry of too many calories. Although, given that I was also serving pizza, lasagna, focaccia sandwiches and pasta… I can safely assume that most of my customers did not spend a lot of time calorie counting.

You can use whatever combination of root vegetables that appeal to you. I have combined carrots with parsnips, potato with turnips, multiple winter squashes, beet with potato, sweet potato with carrot – you see what I mean…

The creaminess is created by pureeing the soup with an immersion blender. This is the quickest and easiest way to ’cream’ the soup but you can also use a food processor or blender and puree in small batches, as well.

Root vegetable soups freeze perfectly which makes them a personal favorite for last-minute entertaining. If your soup is already made, you can spend some fun on the garnish. Sauteed jumbo shrimp, seared sea scallops wrapped in pancetta, crusty ciabatta crostini with melted gorgonzola or a simple sprig of whatever herb you used in your soup. Floating any of these examples in the middle of the soup bowl lifts your soup to a higher level!

Another fun thing to play around with is your liquids. I have used chicken broth for this recipe. You can also add orange juice, apple juice, white wine or whatever flavour you would like to create.

This soup recipe is healthy, delicious and easy to prepare.

Cream of Roasted Carrot and Butternut Squash Soup

serves 4-6

Preheat oven 325*F

12 large carrots

1 lb butternut squash, peeled and cut into large chunks

1 medium onion, peeled and halved

3 cloves of garlic, peeled

3 sprigs fresh thyme

5 cups chicken stock

Place vegetables in shallow roasting pan large enough for the veg to fit snugly but not stacked. Pour enough chicken stock to just come to the top of the veg.

Add sprigs of fresh thyme then cover pan with aluminium foil.

Place in oven for 90 minutes or until veg are very soft.

Remove from oven and allow to cool for 15 minutes.

Remove thyme sprigs.

Place pureed veg and stock in a small stock pot.

Using an immersion blender, thoroughly puree vegetables.

Add enough additional chicken stock to acheive the desired consistency.

In total, I used 5 cups of stock – you may use more or less – you decide!

Taste for seasonings and add freshly chopped additional thyme.

Heat thoroughly and serve.

Thanks for reading.

Yellow Eyed Beans – Tuscan Style and our first trip to Italy

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In 2002, Ralph and I made our first visit to Italy to celebrate our tenth wedding anniversary.

I owned Sister’s Italian Food and wanted to source out new recipes and products. We rented a villa in Tuscany where I could shop and cook locally. Our villa was located deep in the Tuscan country side in a little town called Bucine. We were about 45 minutes south of Florence on the A1.

Our villa was one of the restored out buildings on a large estate. Several hundred years ago, it probably housed livestock! Happily by the time we were to sleep there, it had been transformed into a beautiful apartment of heavy timbers, stone floors, large wooden shutters and a spectacular fire-place.

The kitchen was completely decked out and ready for some serious cooking. Our plan was to dine in every other day. There was no way that I was going to visit Italy and eat my own cooking the whole time!

We arrived in Bucine late in the day. We were tired from our long journey so, we made the unfortunate decision to lay down and take a short nap. We awoke at 8 pm. It was pitch black and we were starving! We found our way to the tiny town and were surprised to find it bustling with shoppers. We were not aware of Italian eating patterns. Families typically have their evening meal after 10 pm.

Our first stop was the butcher shop. It was fantastic! This tiny little store – I really want you to visualize ‘teeny’ – was crammed full of screaming Italians. My ability to speak Italian stops at anything other than food related words. I had no idea what all of the commotion was about. Turns out, that’s just the way you buy your meat in Italy – with passion! So, picture a store full of friends and neighbors, all happily talking over one another and a woman with a translation dictionary standing at the back of the shop trying to get someone’s attention. Not gonna happen… not until the shop door opens and in walks the tallest man this town had ever seen. It was so funny. Ralph had been looking for a parking spot while I was to have been buying some veal. When he walked in, the whole shop went silent and collectively looked up at my tall specimen of a husband! Everybody started welcoming him – clearly he was visiting – and I was pulled up to the counter where I was waited on like a duchess. We bought two thick milk-fed veal chops and some local salami. The butcher wanted us to sample all of his cured meats. All we needed was some bread and wine and we could have had dinner on the spot!

Every day we drove to a different Etruscan town where we would spend the morning roaming through the cobblestone streets. We would book a late sitting for lunch and spend a couple of hours enjoying the local cuisine. One of our most memorable noon time meals was in Cortona at the superb trattoria La Grotta. I always know that we have made the right restaurant selection, when we are surrounded by locals! We were seated next to a table of four workmen. Trying not to be conspicuous, we ordered everything that they had on their table - only half! They noticed what we had done and thought that it was wonderful. One dish that we had not seen on their table was the fagioli cannellini al forno. The workmen were adamant that we try this beloved local dish – so we did! Sheer bliss…

I have never been able to find good quality dried cannellini beans in New Brunswick. Instead, I substitute a local dried yellow eye bean with perfect results.

There is no exact recipe for cooking dried beans. It depends on freshness and quality.

Yellow Eyed Beans – Tuscan Style

For 4-6

250g dried yellow eyed beans, soaked overnight in cold water

1 plum tomato

3-4 garlic cloves, whole and unpeeled

A bunch of fresh sage

Sea salt and freshly ground black pepper

5-6 tbsp extra-virgin olive oil

Place the beans in a large bean crock and cover them with water. Leave to soak overnight, then, when ready to cook the beans, drain and rinse them.

Place the beans in a large, thick-bottomed pan and add enough water to cover them by 2 inches. Add the tomato,  garlic and sage and bring to a boil, skimming off any scum from the surface. Lower the heat to a simmer and continue cooking uncovered until the beans are tender, adding more water when needed to keep the beans covered. The cooking time will vary depending on the freshness of the beans; it can take from 45 minutes to 1½ hours.

When the beans are ready, they should be tender and the skins soft. Season with salt and pepper.

I serve my best extra virgin olive oil with the beans and encourage my guests to pour generously. Speaking of which, my best olive oil has just about run out.

Time to replenish!

See you in a couple of weeks…

Ciao!

Harvest Dinner Party with some help from Local Growers

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One of the things that I love most about living in the city is rarely having to drive – I walk to shop.

Last Thursday, despite my aversion to driving, I hopped in my truck and headed to Hampton in search of ‘local food’. All summer, I had been hearing about Dave and his ‘Produce Packs’. Dave owns Kredl’s Corner Market. The vegetables were easy. What I was hoping to find was cheese.

I was not disappointed. I found a wonderful selection from Armadale Farms. I chose a white ‘old’ cheddar and what turned out to be a young parmesan. I also picked up a quart of their buttermilk. While I was perusing the beautiful veggies, I was hijacked by, none other than, Dave himself. He had over heard me telling one of his staff that I was being interviewed later that day by Paul Castle.

“Would you like to see my farm?”

Needless to say, five minutes later we were heading towards his vegetable garden. I am going to stop writing about Dave now because I would like to do an entire post on my visit to his farm – very post worthy!

So by noon, I had procured the vegetables, fruit and dairy products that I needed for my ‘local’ dinner party. I still needed my meat…

I had wanted to do a slow roasted pork shoulder so I contacted Chef Jesse Vergen. He did not have any local pork available but was going to be picking up a bunch of fresh local chicken. I immediately abandoned the roast pork for ‘spatchcocked chicken’  We tried to hook up but it did not work out so that part of my dinner menu was not local. Not local if you are using the hundred- mile- radius rule. I went back to my original pork shoulder recipe with pork from Nova Scotia.

MENU

A Trio of Phyllo Cups

  Imported Chevre topped with House- made Raspberry and Jalepeno Jelly

Imported Fois Gras Mousse with House-made High Bush Cranberry Jelly

Imported Triple Creme Brie with House-made Green Tomato Mincemeat

 Pork Shoulder Slow Roasted with  Root Vegetables, Fennel Seed and White Wine

Potato Tart

Tuscan Style Baked Beans

Steamed Broccoli

Mustard Pickles 

Apple Pie with Lemon Thyme

Potato Tart

serves 8

preheat oven 350*F

5 large russet potatoes, peeled and thinly sliced

1 medium onion, peeled and thinly sliced

2 cloves of garlic, peeled and thinly sliced

sea salt and freshly ground pepper

3 ounces mozzarella, shredded

2 ounces old cheddar, shredded

2 ounces parmesan, grated

2 ounces cold butter, cut in tiny bits

1/2 cup whipping cream

Heavily butter gratin dish then dust with grated parmesan – save any leftover for the top.

Make three layers of potato, onion, garlic, mozza, cheddar and butter – season each layer with salt and pepper.

Finish with the cheese, any leftover parmesan and whipping cream.

Cover with aluminium and place in preheated oven.

Bake for 1 hour then remove cover – bake an additional 15 minutes or until browned and bubbly .

Make sure the potatoes are fork tender.

So my dinner party ended up being mostly local with a few imported embellishments. I’ll post more recipes later this week.

Thanks for reading.