Saturday, November 27, 2010

What's for Dinner? Stewed Romano Beans with Fall Veg., Beet Slices, Bitter Greens

This was most definitely the last memory of the hot weather, as now the snow is falling outside.
The extra-sweet beets (that we got in bulk-order from the farm) worked really nice to balance out the bitterness of the greens. The beans were purchased for 1.10$/lb at the market. (How's that for economical?!) I soaked them overnight, boiled then simmered them the next day in salted water with a bay leaf and garlic cloves. Once they were tender, I combined them in the pot where I hat eggplant, the LAST peppers and leeks cooking in a chicken stock/tomato concasse. The beets were simply trimmed, boiled, peeled and sliced into disks. I dressed them with a lemon vinaigrette and fleur de sel. This was a delicious meal, and guaranteed it came in at under $10 for everything included. Beans are the future my friends!!!

*I'm having to get a bit more creative in the kitchen now that the cold-weather has set in. I'll try my best to re-invent the ol' potatoes and apples kinda' winter.

Wednesday, November 10, 2010

CWC is going to the Dominican Republic

In 3 days I will be departing for Consuelo, near Santa Domingo in the DR.
We will be landing in the glossy resort town of Punta-Cana then driving a few hours into the actual country, where no tourists venture. This is a part of a school mission trip, titled "Dominican Encounter with Faith and Hospitality."
We will be visiting "batays" - poor mill towns, heavily reliant on previous sugar mills for jobs - where present, unemployed life has been described as "stagnant, empty and a new concept for Western eyes."
After months of fundraising, overtime at work and prep-meetings, I am excited to finally get-on with the trip!
Myself and my friend will be taking a camera down south to record our experience as part of a film-festival contest in our school board.
I will try to post some of this video for context, for the food pictures I'll be snapping, of course!
Our host families will primarily be feeding us rice and beans and the occasional tropical fruit or plantain.
I'll try my best to get to a proper market, but it is important that we only drink safe water and eat safe foods. "Safe" referring to such food that have been cooked without contaminated water that could potentially lead to Hepatitis infections.
Beyond obvious risk, I am looking forward to a great trip and a colourful cuisine.
This will be the last blog post for about a week.
Talk soon everyone.
Keep cookin' !!

**Oh, and on a side note... RICE was the poll winner this week. As the main diet-staple in the DR, you can be assured, my host mother will most definitely give it the royal treatment! What a wonderful coincidence.

An Anti-Climactic 200th Blog Post

Argh! I am so angry at myself!
I used some of the most photogenic ingredients for tonight's dinner (wild mushrooms, oxtail, chicken consommé, gorgeous vegetables...) and I left my camera at work in my bag.
I bought all these special ingredients for this special anniversary meal, spent 4 hours braising everything, plating, garnishing, and for the first time since I started this almost a year ago, was unable to take a picture.
That's a lie actually. I took one, small, crummy snapshot with my webcam, in a desperate attempt to capture the moment. But it does, in no way serve the dish justice.
I would rather leave you with the beautiful image - of a glorious, steaming stew, strewn with melt-in-your mouth, shredded pieces of oxtail and steamy root-veg, chunks of roasted acorn squash - all in your mind.
I'll attach the crappy picture as proof that I made it.
Only now did I realize that you could potential think I was lying.

All will be better again soon my friends!

Wednesday, November 3, 2010

What's for Dinner? Creamy Mushroom and Sausage Stroganoff atop Egg Noodles

  • 1 package of egg noodles
  • About 3 cups of sliced crimini mushrooms
  • 1 chopped onion
  • 1 tbs minced garlic
  • olive oil
  • 1/4 cup butter
  • 4 quality sausages (best unflavoured)
  • 4 tablespoons all-purpose flour
  • 1 cup broth of any meat
  • 1/2 cup tomato puree
  • 1 cup sour cream
  • 1/2 cup of chopped flat-leaf parsley
  • salt and black pepper to taste

Tuesday, November 2, 2010

Iron Chef: The Aftermath

Here is a group shot, compliments of SNAP magazine KW that was taken the night of the event. You can pick up a copy this month or read the website -->[]=213074

Monday, November 1, 2010

You Voted...

I really thought that carrots had a chance at winning this week! But of course, POTATOES were the grand winner. You voted them as your favourite fall ingredient. It looks like I'll be featuring them in a soon-to-come blog post.
It's too bad I don't have my mandoline yet.
(I asked for one for Christmas, along with new baking sheets and a proper ice-cream maker --> This is the one I'm looking at )
If I had a mandoline, I'd make rosti-potatoes. We've been getting lots of practice in Hospitality class at school, and if I only had a few russets and few tablespoons of duck-fat... I'd be all set!
If you have any recommendations on this weeks poll winner, let me know :)
I'm thinking something with fingerlings, but that's conditional on whether I find them at the market.
Remember to vote for this weeks poll!!