Thursday, March 31, 2011

100 Mile Desserts

A vanilla/honey sabayon with sweetened cranberries (with pure vanilla bought on a trip).
A spiced apple crisp with a dollop of sweetened creme fraiche.
A custard parfait with meringue topping

Wednesday, March 30, 2011

What's for Dinner? Spiced Root Vegetables and Lentil Hash

Look at them potatoes! ...Sweet potatoes. And turnips, and russets, and carrots and whatever else was in my fruit cellar. Cubed, spiced and roasted, I buried them beneath buttery lentils and onions with a side of wilted spinach. Andrew, my brother, cringed when we realized this was actually vegan after having finished our dinner. Don't worry Andrew... just another 2 months of cabbage...hehehe.

Tuesday, March 29, 2011

What's for Dinner? Winter Stew with Whole-Wheat/Sourdough Buns

A not so clever dinner for a Tuesday night...Homemade canned tomatoes, chicken stock, barley, stewing beef (from Charles Meats) mushrooms, carrots, squash... the lot. A delicious and savory combination if I do say so myself!

Thursday, March 10, 2011

You Voted...

What is your favourite gourmet food item in the kitchen? Readers took the poll and the votes are tallied.
Jerusalem Artichokes take the cake! These little buggers are wonderfully delicious and hold much potential in the kitchen. The perennial plant takes the form of a fibrous tuber, existing as the root to a sunflower plant. They were part of the cornucopia found by European explorers of the New World, one cultivated by the Natives. Champlain made sure that this plant had a spot on the boat back to Europe. It quickly made its way over to France and then swiftly over to Italy. The English also received their share but  rejected it for its taste - a quality prized by the other countries. The plant goes by many names - Sunchoke, Jerusalem Artichoke or Canadian Potato. Historians believe that this vegetable didn't grow in popularity like the potato did because of its more pungent taste (vs. the neutral potato) as well that it caused a reaction in the stomach producing gas amongst its eaters. (Just eat it in moderation...) The name is deceiving, as it is neither an artichoke, nor did it originate in Jerusalem. Many consider the name to be a corruption of the Italian title for it, "Griasole Articiocco," meaning sunflower artichoke. Nevertheless, it is a wonderful ingredient because its taste is so unique. You can eat them with their skin on or off. They are fantastic stirred into soups and stews, made into gratin dishes, used instead of potatoes in a pot roast, blended into smooth purees, sauces and julliened into in stir-frys. They store easily in a cold cellar and are available during the fall, winter and spring. It is said that the spring variety is sweeter because the frost has altered their chemical sugars. They are a good source of iron and are very low in calories (if you're concerned about that kind of thing), but I tend to pan fry slices in butter.....They'll cost you a little more than carrots and potatoes but they are, in my opinion, a  superior root vegetable that are worth the money because they will refresh your taste-buds in the winter onslaught of root vegetable madness.

Tuesday, March 8, 2011

Shrove Tuesday Pancakes

A great excuse to use-up the buttermilk, butter, eggs and syrup in the house.

Monday, March 7, 2011

100-Mile Peanut Butter Cookies

Peanut Butter Cookies

3/4 cup rolled organic oats (spelt works)
3/4 cup local crunchy peanut butter
1/2 cup plus 2 Tbsp maple syrup
1/4 cup butter 
1/8 cup canola oil 
1 cup organic spelt flour
1/2 tsp baking soda
1/2 tsp baking powder

1) Preheat oven to 350F. Whisk all the dry ingredients in a bowl. 
2) In separate bowl mix wet ingredients, stirring until smooth.
3) Pour wet ingredient into the dry ingredients and stir just until everything is well incorporated.
4) Roll tbs fulls into a circle and flatten on a cookie sheet
5) Bake for about 13 minutes on well oiled baking sheets, until cookies are golden brown.
6) Let cool about 5 minutes before removing from baking sheets.

*Serve with ice-cold milk :) 
**I popped these in the fridge for about 20 minutes to harden-up and develop the crunch a regular cookie made with sugar would have. 

Makes 12 large cookies.

Thursday, March 3, 2011

What's for Dinner? Barley/Lentil Risotto with Mushrooms & Huron Rainbow Trout

Rainbow trout is such a treat this time of year. It's vibrant pink flesh easily reminds me of summer. It's mellow flavour paired nicley with a creamy rissotto made from red lentils and pearl barley. Garnished with punchy little cherry tomatoes from Lemington....yum! 100-mile winter food is far from boring!

Wednesday, March 2, 2011

What's for Dinner? Linguine with Tomato Cream Sauce, Meatballs and Crispy Pancetta

mmmm. The best Wednesday night dinner! Local tomatoes (canned from the summer), garlic, oregano/basil (brought back from a summer trip), local meat, local pasta. Delicious!