Cooking with Claire

Anyone Can Roast Beef!

2012-02-19T20:01:00.000-05:00

Question: What's the difference between roast beef and pea soup?
The answer is the title. *Cue laugh track.
A few hours to yourself on a weekend, having scored a cheap deal on meat is the perfect time to try a new recipe, or in this case, an alternative cooking method. Usually, with beef roasts one follows the "low and slow" rule when it comes to temperature and cooking time. Well, after being convinced by a not-too-impressive cooking website (I don't usually like to get my recipes from random people, but this time...) I was willing to give it a go! You rub the roast with whatever spices you fancy, I used thyme, rosemerry and marjoram, place it in a roasting tin and shove it in a blazing hot oven, about 475F. You immediately turn the heat off and let the puppy cook for 7 minutes/pound. The idea is to develop an initial crust on the meat that will seal in the juices as it cooks to medium rare from the residual heat. And, let me tell you, it was pretty fantastic. The meat was juicy and tender, and as you can tell by the picture, it was rather easy to slice. Much of this has to do with the quality of the meat, too. The "low and slow" method definitely produces more juices for gravy-making, whereas this time, I collected only a few tablespoons. I supplemented the gravy with home-made beef stock and red-wine. Serve with crispy, roasted potatoes and the green of your choice.

Couch Surfing, Paid in Steak

2012-02-05T16:19:00.002-05:00

My friend Evelyn was lovely enough to have me stay at her condo-with-a-view this weekend, in Toronto. While we have both been to the big city many times, it was nice to explore Toronto, for nothing but curiosity's sake. We wandered through all the districts, rode the rocket/streetcar, ate our way through Kensington Market and Chinatown and visited the Art Gallery of Ontario and the CN tower. I was sure to grab a hunk of perfect Crotonese cheese from an artisan cheese shop and Ev grabbed a loaf of crusty sourdough bread from a little bakery. In an effort to save cash, we spent our last night in with a home-made dinner: Rosemerry roasted potatoes, buttery steamed vegetables and a beautiful, flash-fry New York striploin, cut against the grain and served with home-made a red-wine gravy. It was totally delicious and totally cheap. The top photo was taken post-swim, when Evelyn caught me in a very good mood. *Tip: to dive further into studentville, serve with mojitos. Because they are awesome, not because you're short of wine-pairings.

Beef Rouladen

2012-01-26T18:19:00.000-05:00

Last weekend at the farmer's market I picked up 2 long pieces of beef rouladen. It's quite a tough cut of meat and requires a long cooking time to break down the sinew. Rarely do I use recipes to cook (and I suppose this time was no different), rather just as inspiration or guidance. Nevertheless, I ought to pay credit to Jean Anderson's latest book, "Falling Off the Bone." I sliced the beef in half to make 4 decently sized pieces. Sweet onions, wilted arugula, Serano ham and a minced home-made pickles was rolled into the beef, browned in butter, then simmered for 1 1/2 hours in a sauce of mirepoix, beef stock, fennel seeds, tomatoes and chunky mushrooms. Purée and reduce the sauce and finish with Italian parsley and serve with green vegetables like steamed broccoli and sugar snap peas. The result is melt-in-your-mouth good! (See pictures below for step-by-step).

Dinner in a Flash

2012-01-19T20:23:00.000-05:00

A scrumptious little dinner soup that took no time to make! Just sauté 2 onions, celery, and carrot (mirepoix), then cover with home-made chicken broth. Add in whatever chopped veg you fancy. I used zucchini we had frozen from the summer, corn, savoy cabbage and leftover chicken. Flavoured with fennel seed, bay leaves and as usual, salt and pepper. 20 minutes, tops!

Christmas Eve Dinner

2011-12-25T20:59:00.000-05:00

This year, high school let out December 23rd. My intentions to prepare an elaborate feast for Christmas Eve were easier said than done. The last week of school was deathly busy: planning assemblies, writing finals, tying up loose ends, etc. Two days before the big event I decided it would be necessary to scale back my good-intentions. I opted for "assembly" type dishes and put all my effort into a few show stoppers: brisket, pâté, cheesecake and a sticky-date torte. For the rest, guests were content to nibble on whatever bits of food I threw at them: crusty bread and sliced fruit around a bubbling pot of fondue, ripped-up pomegranates, mincemeat tarts, roasted brussels sprouts, crispy potatoes, a spread of my mother's cookies, etc.

It was a lovely meal, and in all honesty, was a lot less fuss than last year's. This one "featured" 100-mile ingredients. Had I had more than a few hours to throw this together, perhaps I would have gone all-out.

P.S. Check out the glass of apple cider I'm holding sideways! Gelatine is a marvellous thing!

Kids These Days...

2011-12-09T20:13:00.000-05:00

Awe! I love it when friends buy into my crazy cooking :)
Selena will be accompanying me to Kauai, using the BBQ Contest tickets I won over the summer! We intend to eat our way through the island and then jump out of planes (skydiving)...and other such crazy things teenagers do these days. Biking through the Waimea Canyons, snorkling on Poipu beach, stuffing our faces with pineapple, limes and guava...it's going to be a good trip!

Eggplant/Chicken "Parmigiana"

2011-11-20T23:10:00.001-05:00

This isn't how I classically make eggplant parmigiana, but it was a delicious, "stew-ier" version.
Tonight I used up that last of our autumn eggplants in this nice weekend dish.

Halfway through the Paleo challenge, I had to get creative with a substitute for cheese.

This crumby, toasted pesto was a nice, salty alternative.

Paleo Challenge

2011-11-14T19:40:00.001-05:00

Cauliflower is one of my favourite vegetablesbecause it's such a great carrier of flavour. It can be roasted to develop awonderful nutty flavour or steamed, eaten whole or mashed. It's a great fillerfor stuffed dishes and is a fantastic substitute for anything that requires whole grains.

Cauliflower "rice," as I like to call this one, was made by steaming cauliflower in salted water, then mashing it with a 1/4 of a roasted butter-nut squash and whatever spices you fancy! I used hearty winter spices like caraway, fennel and nutmeg. Even curried-cauliflower would be great! Remember to salt this mix properly, or it will be terribly bland. Add a few splashes of chicken stock if you need to loosen the mixture. The zest of one lemon brightened all the flavours.

Local white-fish from lake Huron was baked with more spices and lemon and local sunflower oil.

A rich tomato/red-pepper sauce was puréed and drizzled over everything.

Finish with a handful of coarsely chopped parsley and cracked pepper.

A group of us from the local Crossfit gym have adopted the Paleo-diet (specifically the "Whole30" challenge) for 30 days. With the intention to cut out junky-food and eat as nature intended, I can honestly say that I've never felt better! In a nutshell, eat like a caveman: no fast-food, no packages, no dairy, no grains, no sweeteners. While this may sound impossible, there is still a lot of variety and tasty recipes to be had. Meat, eggs, veggies, roots, shoots, nuts and fruit are all free game!

Am I still doing the 100-mile diet? Yes and no. The "bulk" of all my cooking is made with strictly local ingredients. Ie: the fish and the cauliflower and the tomatoes from this meal were all locally sourced. The slices of lemon to flavour the fish, were not. In addition to this, while I am eating very well, sleeping better and my sports performance has improved, I was just not meeting my daily caloric intake. 100 mile + paleo means no exotic fruits, no nuts and most fishes are not allowed. This is simply impractical as I am an active teenager with a busy schedule. Like many, I do not have time to pack perfect lunches everyday or have a proper breakfast every morning. I attempted to survive the first week on greens and local meats and eggs, but I was averaging around 700 kcal/day. I needed more grab-and-go foods to stay satisfied and alert at school. Therefore, for the 30-day challenge, I am allowing all nuts and all fruits into the equation. Since doing this today, I already feel much better!

Adopting new diet and exercise regimes challenge us to re-think our everyday norms and develop a new appreciation for different lifestyles. If you had told me a year ago that I would give up pasta, couscous, dairy and beans, I would have thought you were crazy! Some folk enjoy reading a magazine or painting for a hobby, but I love being a guinea pig when it comes to diet and exercise. The only person I can think of who would protest against this would be my mother, whom can't seem to figure out what I'm "allowed" to eat one week and not allowed the next. It's okay mom, I'll eat it ALL come Christmas time :)

Purple Love

2011-11-12T19:16:00.000-05:00

Admiring the beauty of autumn vegetables. Our CSA with Fertile Grounds Organic in St. Agatha has provided us with the most beautiful, edible works of art, all season long!

Saucy Turkey Toasts

2011-11-06T19:22:00.000-05:00

Oh, the heavenly things you can do with leftover turkey! A few months ago I canned a home-made chilli sauce so this dish was as easy as stewing some shredded turkey in a few jars of the pre-made tomato-based sauce. Thick slices of brioche were topped with a mixture of creme fraiche, Worcestershire sauce and quality buffalo mozzarella cheese. The saucy turkey was piled on then everything was topped with sharp cheddar cheese and broiled in the oven for a few minutes. These were sinfully good!

And of course, any "pulled meat" must be served with a coleslaw. A mixture of celeriac, fennel cabbage, carrots and raddichio in a home-made dressing rounded this off nicely.

Velvety Cauliflower Soup

2011-11-05T18:40:00.000-04:00

A smooth as velvet soup made with cauliflower, softball onion, garlic, chives, cream and lemon pepper. Spoon a dollop of quality sour cream on the top with a sprig of dill for an elegant finish.

2011-10-18T22:09:00.000-04:00

Just a little something I picked up from the most amazing shop whilst in Kingston, ON.
Up there in the top ten cheeses I've ever tasted :)

Thanksgiving Dinner

2011-10-16T21:59:00.000-04:00

Mom bought a beautiful, free-run, organic turkey from a local farm. (See her stuffing the beast in the photo). Before stuffing and cooking it, we brined it in salt water to develop its flavour and make for a crispier skin. I'm partial to dark meat, but ever bite of the bird was tender, juicy and packed with intense meaty flavour. This turkey made other grocery-store turkeys from my childhood taste bland as cardboard. I feel even better knowing this bird had a wonderful life of sunshine and proper feed on a farm close by. The stuffing was made of day-old bread, dried cranberries, onions and a whole lota' spices! A creamy butter-nut squash purée, home-made cranberry sauce, pan-gravy, caramelized brussels sprouts and sweet corn also filled our plates. The thanksgiving dinner plate is never pretty on the eyes, is it? A pumpkin cheesecake with spiced whipped cream was also on the menu (my mom's doing).

Eggs...again

2011-10-14T23:44:00.000-04:00

100-mile dieters will know that the humble egg reigns supreme in the fridge. Like apples, potatoes, kale and a few other fall-backs, eggs are available all year in south-western Ontario. Tonight I served them quiche style with a medley of autumn vegetables underneath.

Cooking TV Show in Post-Production Stage...

2011-10-14T21:36:00.002-04:00

Hey Everyone. Long time, no-post! School has been BEYOND hectic and combined with work, sports' teams, homework and scholarship applications, I have been cooking less and blogging even less than that. On top of everything, the main floor of our house is getting re-floored and so our kitchen has been moved into our living room. I have yet to find a place that specializes in 100-mile take-out. Until I can properly cook again, here's a juicy bit of fodder to whet your appetite. 2 months ago, I taped a cooking show with a fantastic production crew and co-host. It's only a pilot episode (to be shopped around to network studios) but it's absolutely fantastic! The theme? "Teenage-food, reinvented!" Once it's available to watch on the web, I'll link you to it from CwC.

Medley Dinners

2011-10-07T21:03:00.000-04:00

These dishes are basically an "everything in the fridge" kind of meal. Our CSA veggies from Fertile Grounds Farm in St. Agatha are to-die-for! Their flavours are so clean and crisp that it's almost a shame to alter them too much when cooking. After using half a pumpkin here and a quarter of a broccoli there, we finish the week with a fridge full of odd bits of veggies. The solution? Steam, roast, fry and toss it all together. My go-to is frying a big red onion in local soya oil, adding chopped garlic, tossing in a starchy vegetable, simmering everything in stock then adding the remaining veggies (beans, peppers, spinach, asian-greens, etc) in order of cooking time. I might throw in some cooked lentils and/or diced chicken too. At the end, stir in a handful of chopped fresh basil or flat-leaf parsley. These dishes never turn out the same. Once I added a minced jalapeño pepper (yes, I took out the seeds and pith) but our mouths were still on fire by the end of dinner. I learned my lesson with local, organic chillies, haha. If you take anything away from this post, it's that none of your beautiful summer veggies should go to waste. You'll regret it come winter time!

Roasted Red Pepper & Tomato Soup

2011-09-24T22:33:00.000-04:00

Ahh yes. A velvety red soup bursting with summer flavours. Everyone was surprised at how sweet the soup tasted despite not using any sugar/honey/maple syrup. I sweated down 1 large onion in soya oil, added minced garlic, fresh thyme and a bay leaf. I added in a whole can of the roma tomatoes we processed last weekend and cooked them down until they smeared across the bottom of the pot. Then i deglazed with equal parts homemade chicken stock and water. I added in a whole can of the roasted red peppers (also homemade) and let everything simmer for about 20 minutes. To finish, puree everything with an immersion blender and add a touch of cream and season with salt and pepper. I garnished the soup with a slice of tangy goat chevre. It melted into the soup (as smooth as sour cream) and complimented the pepper flavour wonderfully. YUM!

Canning Sweet Peppers

2011-09-18T20:44:00.000-04:00

What a nightmare!
Oh well, this sacrifice of a perfectly warm and sunny afternoon will benefit us through ought the winter.
I tend to idealize cooking and baking, but when it comes to canning and preserving, the process is often arduous, messy and (because of my laziness) disorganized.
Mom spearheaded this one, and together we canned about 2 bushels of red, bell peppers.
Don't get me wrong, I love cooking, but processing summer produce turns our dainty kitchen into a mini-factory.
We charred the red peppers under the broiler, on all sides. Then they were steamed in bowls covered with cling wrap. We peeled them, and soaked the silky strips in water to remove any lingering seeds. They were stuffed into sterilized jars and topped with a vinegar/oil/water solution, then finally heat-processed with lids. This was a day of pure, messy sacrifice.
My hands are stained red. Are you on the 100-mile diet? Do you want to eat red-peppers during the winter too? Call me up next summer. We'll bear the brunt together!

Split Pea and Sausage Stew

2011-09-16T20:25:00.000-04:00

A creamy tomato-ey broth, bits of Italian sausage with fennel seeds, potatoes, yellow split peas, onions, thyme, apple and yellow pepper. Mmmm.
A little preview of autumn :)

Canning Chili Sauce

2011-09-04T15:29:00.000-04:00

Thanks so much to Karla Kerrigan and her mom for this one!
With a free Sunday afternoon and a bushel of paste tomatoes, I set about making chili sauce.
It's round #3 of the tomato battle: 1st was 5 bushels of whole, canned tomatoes; 2nd was tomato salsa and now...
While I had to adjust and tweak the recipe to suit the 100-mile challenge, the result was spectacular! Mine was not quite a ketchup consistency, rather halfway between Tabasco sauce and a tomato sauce. Upon first taste, it is sweet, rich and tomato-ey, but then a powerful kick comes in from the scotch-bonnet peppers, all rounded off by the lingering taste of spices (celery, mustard, bay and I used cinnamon too). I also pureed mine at the end for a perfect sauce consistency. Considering what I plan on using it for, it made sense:
With about 10 small jars canned and a few larger ones, I expect to be using them all winter long as a sauce for meat, a smear on toast, a spicy drizzle to finish soups, an addition to salsa and much more! While I've been dreading the end of summer and months of potatoes and cabbage again, with cans of this sauce in the cold cellar, I'm excited to make winter meat dishes. Think - tender meatloaf with a spicy chili sauce coating :)

Beautiful Heirlooms

2011-09-03T15:53:00.000-04:00

I had the pleasure of helping Angie from Fertile Grounds CSA at the Kitchener farmer's market again today. So many wonderful vegetables and fruits are at peak season right now and it was quite the sight to see! The tables were dancing with colour, flavour and freshness. Angie has been winning the fight against blight with the tomatoes this year (last year wasn't so successful) and the results are big, beautiful tomatoes of many varieties, bursting with flavour. In the top picture I am holding a "striped German" tomato. It has a yellow and pink marbled flesh and the sweetest taste. Being able to eat such rare varieties of vegetables is one of the biggest incentives to buying local or belonging to a CSA, in my opinion. Because heirloom vegetables are often too delicate and expensive to transport and sell at large chain grocery stores, you just can't buy them at the supermarket. For example, these 1-2lb tomatoes are rarely grown in bulk and have a very short shelf-life (their downfall). They are at their peak for only a few days and must be stored upside down on their "shoulders" to prevent from bruising. Being "high maintenance" ensures their absence from mainstream stores. However, if you venture out of the store isles and into a market where local food has been picked less than 2 days before, you'll be graced with vegetables label-free, sans-packaging and out-of-this-world delicious taste!

Just Thrown on the Plate...

2011-09-02T16:01:00.000-04:00

A spiced chicken breast, pan fried until perfectly tender. A variety of summer vegetables (picked the same day!) some of them blanched, were thrown in the pan at the last minute with the chicken. Salt, pepper (squeeze of lemon if you're no 100-mile) and voila! Very easy, but fresh veg made it to-die-for!

Pasta Melanzane with a Twist

2011-09-01T23:38:00.000-04:00

"Eggplant Pasta" is delicious on it's own, but our fridge was bursting with so much produce from the farm that I was forced to find a way to cram more vegetables in. Eggplant, tomatoes, swiss-chard, beets greens, flat-leaf parsley, fresh sage, basil leaves and a few little cubes of tender beets made it into this one. Local buffallo mozzarella was stirred into the pot and each bowl was topped with aged pecorino.

Canning Salsa

2011-08-30T23:27:00.000-04:00

Mom bought 6 bushels of roma tomatoes this past weekend. Like a trooper, she canned 5 of them for the winter, in the same way my Italian nona does: criss-cross cutting the bottom, boiling for a few minutes, slipping the skins off and then stuffing them into sterilized jars with a basil leaf. They are great for just about anything because they're still not fully cooked, but mushy enough to smash-up with a wooden spoon into sauces and stews over the colder months. With a bushel left over, I set about making salsa. Tomatoes, onions, garlic scapes, garlic, hot peppers, garahm masala, vinegar and honey (because I couldn't use sugar). The end result was a perfectly stewed, spicy concoction perfect for dipping my Barrie's Brother's asparagus tortilla chips into!

Breaded Chicken Tenders with Peach Salsa

2011-08-30T23:18:00.000-04:00

Local chicken breasts sliced thin, coated in egg and flour/breadcrumbs/spices and baked with a few drizzles of butter. Fresh, ripe peaches cut up into salsa (canned earlier in the day) with fresh basil made a juicy accompaniment. Serve on a bed of peppery arugula beside tangy pickles or sliced cucumbers.

An August Dinner

2011-08-20T18:39:00.003-04:00

This 100-mile dinner showcased the best ingredients summer has to offer: tomatoes, fresh herbs, green beans, perfectly crisp lettuce, and more.
A tomato and cheese tart served as a nice side-dish.
For the main: Spicy Malaysian flank steak and mashed white beans, wrapped up in butter-head lettuce.
Deeeelicious!

Blueberry & Peach Pie Re-Invented

2011-08-20T17:54:00.000-04:00

Today we bought a proof of blueberries for $50 and a 1/2 bushel of peaches for $10. After slicing, packing and canning all day, I'm hoping we have enough to last through the winter. ...I'll use them sparingly.
I snuck a few of them away to use in tonight's dessert: "Pie in a glass"

To make this trifle-like concoction, I made a thickened blueberry sauce, stewed peaches, flat & round pie crusts (baked on a sheet pan) and a sweet cream. I layered them into tall, wide-rimmed wine glasses because I adore nothing more than eating out of something that should be used to hold a drink. Good examples: brownies baked in hot-chocolate mugs, creme-brulee in tea cups, soups in shooter cups as an appetizer and parfaits in goblets.

100-Mile Brunch

2011-08-19T13:03:00.000-04:00

I thought I'd give you a taste of what my typical 100-mile breakfast/lunch looks like. I usually stick to posting dinner meals because I have more time to think about recipes and prepare them. While a few months ago I would have been eating oats, spelt, bread and/or eggs in the morning, summer is a chance to cram as many fresh-foods as possible into the day. Rarely do I stick to "breakfast foods" in the morning and "dinner foods" at night. As far as I'm concerned, as long as it's edible (and relatively healthy), it's free game, any time of the day. Cheesecake was a personal 9am favourite before starting the challenge :) As you can see here, my 11am brunch included fish, cucumbers, tomatoes, etc. I bought a loaf of sprouted-grain bread from George the Milkman (I'm still on the waiting list for unpasteurized milk...) which I toasted and topped with a tomato/cucumber salad, including lots of fresh basil. Smoked salmon used to be one of my favourite foods before I started the challenge, so my substitute is smoked rainbow-trout from Lake Huron. A 2-egg omelette - eggs from "The Unfactory Farm" - fried in ghee, rounded off this tasty start to the day.
Thanks to Natalie and Pauly from the gym for the best tomatoes ever!!

Risotto Two Ways

2011-08-17T17:48:00.005-04:00

Risotto is one of the great Italian comfort foods, and although the temperature outdoors is piping hot, a friend of mine demanded I make it for them after seeing a picture of it on the internet.

Butter, oil, starch and more butter.
In her words, " Can you really put a price (or caloric value) on pure, undiluted joy?"

Obviously, a classic risotto recipe requires that I cheat from the 100-mile challenge, so my compromise was making it "100-mile friendly" the following day. I substituted pearl barley for rice, only used butter (no olive oil), no lemon zest at the end, no pine nuts and stuck to local cheeses. Personally, I enjoyed the classic recipe made with Arborio rice a little better. I found its flavour more complex and the rice a better carrier of stock and wine. Both versions were served with a salty pesto meant to be stirred into the creamy base upon eating. My brother however, preferred the barley version. In the second day's version I had to season the stock more (salt, bay leaves, thyme) because the barley kept going bland with each liquid addition. Taste and adapt! The final product was creamy and just as flavourful as the day's before.
A friend from Crossfit Kitchener (my gym) supplied me with a bundle of collard greens this week as well! What better way to make a dish 100-mile than throw in some serious, local foliage? Okay, so risotto isn't exactly the optimal pre-workout snack, but I figure I can blame this one on my lovely, adolescent metabolic rate. I simply de-stemmed the collards, washed them, cut them into ribbons and threw them in the risotto pot for the last 20 minutes. When it was time to eat, they twirled around the fork like tagliatelle! YUM!

Ontario Peaches

2011-08-16T17:52:00.004-04:00

One of the best treats of summer... in my opinion.
Their juicy halves are almost blushing for the camera.
Ontario varieties include Harrow Diamond, Garnet Beauty, Early Redhaven, Redhaven, Vivid, Loring and Harrow Beauty.
Peaches fall into the category of being "cling-stone" or "free-stone," pertaining to whether the hard centre is easily removable or not.
I personally enjoy working with free-stones for baking and cooking, but many of my favourite eating peaches are of the other variety.
Stone fruits like apricots, nectarines, plums and peaches are so delicious, but short lived! Stock up now and get canning & preserving for the winter.

National BBQ Contest Winner!

2011-08-10T21:56:00.004-04:00

The results are in!
People from all over the country threw amazing barbecues featuring local food from their regions. I had a blast reading through all of the top entries. Birthday parties, thundershowers, Brickworks, farmer's markets, you name it... Canadians sure know how to throw a party.
Better yet, "By buying local food you are supporting your local farm families and economies, eating food with higher nutritional content and preventing pollution from the extra packaging and transportation."

If you sneak a peek at the last post (beneath this one) you'll understand why I'm thrilled to announce that I won! See the link for the full story. National BBQ Day Winner...
Thank you for all the support from friends and family!
This tasty success puts two Westjet tickets in my hands.
...Now, where to go and who to take...

National BBQ Day

2011-08-06T22:52:00.002-04:00

A lovely lady named Anne (who read the recent newspaper article) emailed me about a national Barbecue contest. On August 6th, Meal Exchange hosted the 2nd annual "National BBQ Day," where grillers around the country rolled up their sleeves to cook local food for their friends and family. --> http://nationalbbqday.ca/?page_id=29 . The winner receives two Westjet tickets anywhere the airline flies.

Being at the family cottage on lake Huron, I was out of my element finding local foods. Back in Waterloo region, I know where to buy what, on which days and from who. This contest presented a wonderful challenge because it forced me to learn about the local food system in the Saugeen Shores. With a very helpful neighbour Heather, supporting parents, and a nudge & wink from the townsfolk, I managed to pull together a 100-mile diet barbecue. I met new farmers, made new friends and even got a bushel of basil leaves for $1.00 along the journey!
Highlights of the meal were corn & spicy beef tamales, pork belly with plum chutney and fruit tarts with pastry cream and a rosemary jelly.
*In case you're wondering, the last photo where we have all of our hands us... it's the group counting too 100, to stand for the "100-mile challenge." Awe

Out with the Pasta...

2011-07-29T12:36:00.002-04:00

Yes, meatballs and broccoli.
Lately I've been omitting the bulky carbohydrates from meals simply because it's so hot outside. Cycling, weight-lifting and swimming are all much more enjoyable on a semi-empty stomach. We've been living off of vegetables, fruits, beans, eggs and meat for the last little while. Hot summer weather is such a blessing in Canada and the last thing you want is to be too-full, having to "wait until my stomach settles" to enjoy the outside. Between crossfit WOD's (workouts of the day) and being outside, I manage to exercise a few hours each day. There's almost not enough time to cook proper food, instead opting for a salad of raw vegetables. On the 100-mile diet, winter-time means that at least 75% of one's macro-nutrients are from carbohydrates (pasta, wheat, spelt, barley, oats, kamut, starchy vegetables, etc), but summer is totally different! And it makes perfect sense doesn't it? Bulky food in winter to put on weight and stay warm, and light food in summer to shed winter pounds, enjoy the sunshine and prep for the next cold-spell. Okay, so we're not exactly going into hibernation or gaining/losing 20+ pounds like our paleolithic ancestors, but it's enough of a change that you CAN feel the difference. Eating local not only puts you in-touch with the seasons, but puts you in-touch with your body as well.

The Best Beets

2011-07-28T19:56:00.000-04:00

Up to the age of 14, I had never tried a beet. Being Italian, I had eaten many other vegetables: fennel, eggplant, rapini, etc. And it's not that I was a picky eater either... Mom just never made them. And you wouldn't catch her buying canned beets. Our pantry was stocked with fava beans, canned fish, chick-peas, and other medeteranian flavours. (Although now - and for the record - I have no objection to canned vegetables). Images of cold buffets featuring gelatinous purple vegetables flooded my mind until I finally made them for myself. On an impulse-buy in the summer, we brought home a bunch of beets (tops and all) and I made them for dinner. Back when I was a beginner cook, I simply boiled them, peeled, chopped and salted them, but even so, they were delicious! I ate every bite with purple-stained hands and have been using them ever since. Whenever I see borscht featured on a restaurant menu as an appetizer, I always order it. It's magnificent served with a dollop of quality sour cream and sprinkled with herbs like dill or chives. Years later, my favourite way of cooking them is still relatively simple. I chop off the greens (leaving an inch of stalk on each bulb to prevent colour bleeding) then boil them vigorously until a knife will poke through easily but not slide out. (There's probably a better method to finding a just-before-tender beet, but I have yet to read-up on the matter). I drain them, let them cool for a few minutes then peel them. Now, some people wear gloves to prevent their hands from turning purple, but I find if you work fast and use fresh beets,the skins slide off with minimal effort. It's no big deal anyhow, just a cooking battle-scar for a few hours. :D
Quarter them and you're good to go! From this stage I saute them in oil/sliced garlic/butter/thyme/summer savory and salt & pepper. Let them finish cooking all the way through and spoon into a dish, drizzling all the butter and oil over the top.

They will glisten and be a sweet and savory summer treat.

*Save the beet greens for other dishes. They are delicious cooked the same way you would Swiss-chard/collard greens, etc.

What's for Dinner? Maple/Squash Ravioli with Cherry-Tomato Cream Sauce

2011-07-26T22:36:00.001-04:00

In one word? ...Sweet! Inside a homemade pasta dough I spooned teaspoons of a tasty, cooked orange mixture: acorn squash (in cold-storage from the winter months), maple syrup, cream, thyme, salt& pepper. I folded the dough over, pressed and sealed with a sticky finger and used a shaped cutter to achieve the beveled edge. The sauce was made from squashed, cooked cherry tomatoes, blended with some creme fraiche and seasoned with salt, pepper and basil. Each person ate about 6-7 of the large ravioli. The plate was garnished with candied, cubed squash, roasted whole tomatoes, a drizzle of maple syrup and more basil. *No need for cheese.

Strawberry Frozen Yogurt

2011-07-25T23:12:00.001-04:00

I must admit, this is a copy-cat recipe from Jamie Oliver's cookbook "Happy Days with the Naked Chef." He managed to create the most kid-friendly, delicious summer treat around and I've been making it for years.
In a food processor blend a 1/2 cup of any frozen fruit (strawberries, blueberries, raspberries, peaches, bananas, etc) until you have a pulpy, frozen dust. Add a 3/4 cup of plain yogurt and 2 generous tbs of honey. Blend everything together and scoop out into an ice-cream dish. Top with some homemade jam or cookie crumbles or whipped cream. This recipe is so versatile and will never taste the same twice. It's ridiculously easy. So, so easy.
I used: Strawberries from the Kitchener farmer's market, Perth County natural yogurt and Bauman Apiaries elderflower honey.

CwC featured in the KW Record

2011-07-24T11:53:00.003-04:00

A few weeks ago I had the pleasure to sit down with Renee Francoeur from the Waterloo Region Record & Grand Magazine. Over a glass of icy strawberry water we discussed the challenges and rewards of taking on the 100-mile diet as a local teenager. I couldn't be more pleased with the story - featured in the "Etcetera" section of the newspaper this Saturday. If you didn't get a chance to, and would like to read the story, here's the link --> http://www.therecord.com/living/article/567616--everything-just-tastes-better-teen-on-100-mile-diet-says

Beans on Toast

2011-07-24T11:16:00.001-04:00

Okay, so not exactly the British version of Boston-style baked beans smeared on a good slice of toasted bread, but I love this just the same. I take dried white beans (Canellini or "navy" beans) and soak them over night to reduce the cooking time. Once they have doubled in size, throw in a pot of salted boiling water and cook until tender and drain. In the same pot, fry some chopped thyme, rose-merry and/or oregano (any hearty herb) in oil and immediately toss the drained beans in before the herbs burn. Reduce the heat and add a few dollops of creme fraiche or sour cream or heavy whipping cream. Salt and pepper generously.
Serve these beans on a thick slice of farmer's bread and top with whatever green you fancy.
I used some sauteed swiss-chard, but kale, arugula or pea tenders would be nice too.

100-mile Pizza

2011-07-23T18:19:00.002-04:00

Who says you can't have 100-mile pizza!?
The thin-crust dough was made from Oak Manor Farms' flour and canola oil from Pristine Gourmet.
A homemade tomato sauce (roma tomatoes, onion, roasted red peppers) was smeared over the pressed dough, topped with local buffalo mozzarella, basil, salt & pepper. Yum yum!! Bake for 425 degrees F for about 15-20 minutes until bubbly and golden.

Spring Vegetable Medley with Creamy Dressing

2011-07-11T23:06:00.000-04:00

A lovely 100-mile mix of wheat-berries, potatoes, onion, turnips, peas, zucchini, cherry tomatoes, carrots in a homemade mayonnaise-like dressing, bursting with fresh herbs! I topped the bowl with a fried zucchini flower. The flowers are such a treat at this time of year.
I essentially threw every ingredient into this, and it was delicious! Key to bringing it all together was a balanced dressing. Keep on tasting as you add more vinegar/lemon, salt and herbs to get the perfect balance.
*A potato-salad type dressing should always be stronger when eaten on its own. When it spreads over the vegetables the strength will mellow out. My measure? If you dip your finger into the bowl and the sauce makes you pucker.. you're golden!

Helping out at the Kitchener Farmer's Market

2011-07-10T22:45:00.000-04:00

This Saturday I helped Angie Koch from our CSA farm sell vegetables. 6 am, bright and early to set-up then finished after noon.

Fried Zucchini Blossoms

2011-07-02T20:32:00.004-04:00

Also known as Fiori di Zucca in Italy, the flowers of the zuchinni plant are coated in batter (often dredged in flour or breadcrumbs too) and then fried in oil. Because the flowers are so delicate, and must be hand picked and used immediately, it is VERY difficult to buy them from a store or market. I was fortunate enough to have farmer Angie let me pick them right off the farm. They are such a treat and have a flavour all their own. They are best picked in the morning when they begin to open up, but I snagged mine towards the end of the day. In doing this I had to hand-open each one and remove tiny little cucumber beetles which found a cozy home amid the petals. (A small price to pay for organic produce). Once home I coated them in egg/milk, dredged in flour/breadcrumbs/salt/parsley and fried in canola oil. All the ingredients were local, and let me tell you, it was delicious! Fluffy, crackly and soft and sweet on the inside. *Remember to remove the pistils before cooking. I also sliced up half a patty-pan squash and cooked it the same way.

A Day at the Farm

2011-07-02T20:08:00.000-04:00

Yesterday I helped Angie out at her farm, watering, weeding, irrigating, picking and washing all the items for CSA and the Saturday Market. Fertile Grounds is located in St. Agatha and was actually featured in The Record newspaper a week ago.

Step by Step Farmer's Cheese

2011-07-01T19:15:00.007-04:00

While this is not professional cheese of any kind, I really enjoy making it and use it as a 100-mile substitute for ricotta. Use it pasta dishes (ie: cannelloni) , on bread, hor dourves, etc. It can be made out of any kind of milk, I used goat's this time.
It does not contain any rennet, just milk, an acid, salt, and herbs if you like...
Essentially, bring a high fat milk (3% +) to a scald, pour in a few splashes of vinegar or lemon juice and let the curds/whey separate. Remove the mixture from heat and let it sit for about 15 minutes. Using a cheesecloth and colander, strain the mixture and squeeze out the excess whey (you can save the whey if you like and use it in baking). Salt the mixture and press it into a salted dish. Pack it down and wrap it tightly to keep in the fridge. I find it is best to eat after a day or two when it has stiffened and cuts more easily.

2 Different Methods of Making Bread

2011-06-29T15:36:00.001-04:00

In short: Kneading vs. No-Knead.
Growing up, we always kneaded our dough, believing that it was necessary to develop the gluten and produce fluffy results. While this is true, kneading is not the only way to create the 'elastic-y' stretch in the dough before it moves onto its second rise.
TIME works in just the same way. If you create a wetter dough -- mixing to combine instead of kneading -- then let it sit for 18 hours, results will be just as good, if not better.
My new favourite recipe is Jim Lahey's no-knead bread.
While it takes quite a bit of time to prepare, the actual hands-on time is very little (around 15 minutes).
It's taste, texture and crust are the closest I've come to good-quality restaurant bread.
Once in a while I'll make kneaded bread for sandwiches (I find it has a smaller hole-size and a softer crust), but for bruschetta, dipping in oil, eating on its own, etc, I'll make the no-knead version.
The first two pictures are of the kneaded loaf, and the third photo features the no-knead results.

Jim Lahey's No-Knead Bread

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.

Greens Galore!

2011-06-25T14:37:00.001-04:00

Spring is the time of year for all things green! Sprouts, lettuce, peas, asparagus, asian-greens, green-herbs...
After a winter of beans, cabbage, meats and starchy foods, I'm utterly content to slip into herbivore bliss.
Our CSA pickup at Fertile Grounds this week was (in excitement level) similar to Christmas morning.
The 100-mile diet has never seen it so good.
I've been munching away on salads everyday, and have been throwing fresh dill, cilantro, summer-savory, rose-merry, basil, thyme, parsley, oregano and tarragon into pretty much everything.
TGIS --> Thank God it's Spring!

Sunday Baking with Friend

2011-06-22T12:52:00.001-04:00

Heading into exams, what better way to cope than with a multitude of amazing pies?
Apple crumble and strawberry-rhubarb.
Fresh, seasonal fruit made them even sweeter!
My friend Sav (in the last picture) makes the BEST crumble :)

What's for Dinner? Pan-Fried New York Striploin, Spicy Potatoes & Roasted Tomatoes & Asparagus

2011-06-18T16:31:00.003-04:00

Long-time blog readers will know that I'm not a big fan of expensive cuts of meat. Besides the odd splurge on a leg of lamb or a prime-rib roast, I find that with a little extra cooking time, tougher (and cheaper!) cuts of meat can taste just as good, if not better. With this meal however, I went for it! 2 beautiful, marbled new your strips from Charles' meats at the Kitchener market and a variety of seasonal vegetables. The vine-tomatoes were as sweet as candy after 2 hours of roasting at a low temperature. As well, I served the meat with an herbed compound butter packed with fresh herbs from the farm. YUM!

What's for Dinner? Lentil Burgers with Asian Greens, Spicy Yogurt Sauce and Sweet Potato Fries

2011-06-17T16:19:00.000-04:00

Meatless dinners are my favourite go-to for warm-weather cooking. Whether it be pasta, beans/legumes, eggs, etc, they are easy, usually quick and don't leave you feeling weighed down afterwards. To make the patties, I combined cooked green/red lentils, breadcrumbs, 2 eggs and a variety of fresh herbs/spices. With the right combination of wet to dry ingredients, they hold together very easily and cook in the pan beautifully. Served with some sauteed tat-soi and boch-choi, as well as a spoon of spicy, dill yogurt sauce, this was a phenomenal dinner.

Asparagus Tart

2011-06-06T15:55:00.001-04:00

The step-by-step making of a beautiful spring tart, bursting with ripe asparagus.

Toasties & Toppings

2011-06-04T15:44:00.000-04:00

This is a great way to use up day-old bread.
Simply slice it up into little triangular wedges, brush with olive oil (I used local canola oil), rub with a clove of garlic and toast in the oven at 400 degrees F.
Make a variety of toppings and let people spoon on what they like.
I made:
- Bruschetta (with lots of fresh basil from the garden)
- Green Lentil and Asparagus
- Guacamole (for non-local eaters)

Split Pea and Sweet Potato Soup

2011-06-01T15:24:00.000-04:00

With many of the vegetables in our root cellar having reached their prime when the weather was cold, I am in a rush to use them up. Combined with chicken stock, boiled split peas, herbs and a splash of cream, I was able to get rid of 3 large sweet potatoes.

Springtime Market Sock

2011-05-18T18:53:00.003-04:00

After months of potatoes, cabbage, barley and the rest, spring flavours are much anticipated in our house. Finally, asparagus was ready for harvest and I bought a few pounds at the farmer's market on Saturday. Greens like spinach, dandelion and mesclun mixes (although purchasable thanks to greenhouses, over the winter) are back! Small amounts of fresh herbs like basil and chives can be purchased (for a higher price than in summertime) and make a welcome addition to meals which have been growing bland from months of cold. For this particular dinner I bought a pound of lamb shoulder, browned it with onions and carrots, then barely covered it in lamb stock and dry herbs and let it braise all afternoon. One cooked, I let the sauce reduce to a nice, syrupy consistency, almost glazing the shredding meat. Served with fingerling potatoes, wilted greens, asparagus and a simple, apple/rhubarb chutney, this was a welcomed start to warmer weather.

Wrapping up the Winter...

2011-05-06T13:49:00.001-04:00

With spring around the corner I'm so excited to be finished with cabbage and beans. Seeing as meals were getting repetitive last month, I wrote fewer blog posts. Here's a final nod-off to the snow and hail and a "Hello!" to warmer weather!

A Cozy Little Dinner

2011-04-09T18:58:00.000-04:00

I'm learning over and over again that 100-mile winter dinners are quite lengthy in time to make. So often I am getting caught with not having started anything the night before (not soaking the beans, not making bread the day before, not having homemade chicken stock at hand) that I am forced to get resourceful in the world of 'quick' 100-mile winter food. If you think about what's available: grains, starchy vegetables, pork/lamb shoulder, stewing beef & other sinew-y cuts, beans, dried peas, etc... it's obvious that these items need a bit of work to make them not only edible, but delicious. That's not to say that we won't splurge on quick-cooking cuts of meat (ala sirloin or t-bone steak) or fish once in a while, or make a quick frittata for dinner, but I feel obligated to venture out of the "go-to" realm of food. I've been at this for 3 and a half months now, and restricting one's diet to eggs and potatoes doesn't feel like progress. So, what does one make for a 100-mile dinner, on a rushed school-night at the tail-end of winter, being economical, and with the intention of being more creative than eggs and potatoes?
Some form of bean/cabbage hash and spiced, roasted potatoes has been the new thing. Okay, so it's not as creative as you thought...but I'm refining my cabbage cooking skills to get dishes that aren't overwhelmed, rather complimented by it's robust flavour. The hash is essentially a mix of caramelized onions, some root vegetable (I used little dice cubes of turnip), a green (spinach or kale), great white northern beans (pre-cooked to al-dente) and green cabbage, all simmered in chicken stock (or plain water and a bay leaf) with some dried herb thrown in, and a spoonful of creme fraiche stirred in at the end when the stock has reduced and absorbed. Season & serve with a hard, aged local cheese. Roast potatoes with whatever spice you fancy on the side :) Figure I'll ride the cabbage and beans thing for a while until that too feels like taking the easy road.

100 Mile B.L.T.

2011-04-09T15:04:00.000-04:00

It's always fun when I get to re-create "normal foods" out of 100-mile ingredients. Ironically, I never used to eat things like BLT's or grilled cheese until I started this challenge. Being able to sit down at the table and have a relatively normal looking meal (as apposed to a heap of cabbage) makes me proud!
100 mile spelt - Goldenhearth bakery
No-spray greenhouse grape tomatoes - FlorAlps Farm
Peashoots - ??? (but I was guaranteed they were local)
Bacon - Charles' Meats

This Week's Market Stop

2011-04-09T13:58:00.000-04:00

- Bone-in chicken thighs
- 2 chicken carcasses for making stock
- a dozen free run, organic eggs
- 2% harmony organic milk
- 90% local rye bread
- living tender, baby kale
- living pea shoots (score of the week!)
- living cilantro
- plan yogurt
- mutsu apples
- 1 lb of lean bacon
- 3 year old, local aged cheddar

The Great Crepe Debate

2011-04-02T22:27:00.001-04:00

Crepes vs. Pancakes...
Well, for the moment, I'm stuck using local hard-wheat flour, so neither of my creations were as dainty or fluffy as would have been nice. For the moment, no answer on the question. However, in the meantime, some tasty looking pictures...

Summery Winter-Vegetable Dishes

2011-04-02T21:22:00.002-04:00

While this may sound like an odd thing at first, really think about it. In the middle of winter, Ontarians are bombarded by mountains of potatoes and carrots and other starchy root vegetables. What happens say, on a cold March evening when you're craving a summery BBQ? Yes, you could buy out-of-season corn and peas and watermelon, but for those trying to keep their diet local, why not try your hand at a "summery" winter-vegetable dish.
These three are my new favourite this month!

1. A coleslaw made out of finely shredded celeriac, carrots, purple and green cabbage and a homemade mayonnaise with local egg yolks, oil, cider vinegar and salt. Garnish with greenhouse cilantro if you can find it!
2. A buttery lentil and bacon salad served luke warm. Simply boil green lentils (until just underdone) and fry some bacon separately. Remove the bacon from the pan, fry the lentils in the fat, deglaze with homemade chicken stock and thrown in whatever dried herbs you fancy! Ie: thyme: marjoram, even curry or chili would be nice... Let the lentils become fully cooked (serve al-dente), season and garnish with the crumbled bacon.
3. For a wonderfully versatile bean dip, blend and overcooked bean with creme fraiche, greenhouse cilantro, a clove of garlic, a few ounces of a quality aged cheese then come vinegar, salt and pepper to balance the flavour accordingly. Serve on breads/crackers, dip into with crudités, or thin it out to make a soup.

100 Mile Desserts

2011-03-31T22:10:00.001-04:00

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

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

2011-03-30T21:51:00.001-04:00

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.

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

2011-03-29T21:47:00.000-04:00

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!

Butternut Squash and Jerusalem Artichoke Soup

2011-03-16T18:36:00.001-04:00

This soup couldn't be easier! I simply softened a chopped onion and minced clove of garlic in a tbs of butter then added about 3 cups of homemade chicken stock. I then added 1 whole, peeled and cubed butternut squash, 1 pound of peeled and chopped Jerusalem artichokes and a few teaspoons of some dried herb blend I brought back from Italy. I simmered the lot for an hour then purred it with an immersion blender and stirred in a quarter cup each of heavy cream and cream fraiche. The soup was garnished with a spoon of sweetened beet puree and more creme fraiche as well as a few roasted pieces of the squash. Ooh, and a drizzle of sunflower oil. YUM! Homemade sourdough bread and homemade eggplant spread were a nice accompaniment.

You Voted...

2011-03-10T18:18:00.000-05:00

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.

Shrove Tuesday Pancakes

2011-03-08T17:46:00.000-05:00

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

100-Mile Peanut Butter Cookies

2011-03-07T22:10:00.003-05:00

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.

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

2011-03-03T16:45:00.008-05:00

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!

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

2011-03-02T16:20:00.000-05:00

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!

Leftover Yogurt

2011-02-26T15:17:00.010-05:00

Last week I bought a liter of Kefir yogurt thinking we'd eat it all by this time next week.
Well, saturday is here and after discovering what I had actually bought (a fermented milk drink) sadly we didn't even eat half of it. Silly me. When I bought keffir, I thought I'd return home with something similar to greek yogurt --> thick and rich. Kefir (pronounced Ke-feer) originated in the North Caucasus regions of Russia. It was happened upon accidentally when shepards left fresh milk (either cow, goat or sheep) in their leather carrying pouches all day. And then, there is a gaping hole in the story. Obviously someone tried it... and thought it tasted good... Because of its fantastic, microbiotic nutritional benefits, people in the region have been making it ever since. It's a wonderful source of folic acid and it aids in lactose digestion. Studies show that it suppresses and increase in blood pressure and it also contains antimutagenic properties that are thought to prevent cancer. Of course, at time time it was invented, people didn't know this information. They might have noticed an improvement in digestive health as well as skin complexion, (plus it gave them a way to avoid throwing out spoiled milk) so the tradition continued. Even Marco Polo guzzled the stuff during his travels through ought the 1200s. Good kefir-making is now a science. Kefir 'grains' are used instead of leather-pouch fermentation. Enough grains to equal 2-10% of the total volume of liquid is added to the milk. The mixture is agitated a few times daily for several days. The longer it ferments, the more sour the taste. (Just like a sourdough starter). The final consistency is like thin yogurt. It's glossier and less milky than heavy cream. You can add it to smoothies, deserts, dips, curries, sauces or just drink it on it's own.
To avoid throwing away my kefir, I made a yummy kefir-honey snack cake.

Ingredients:
1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup kefir yogurt

1 cup honey (I used summer-blossom from the Hurons)

3 large free run, organic eggs

2 teaspoons allspice (not local to Ontario, but it was bought locally on a trip overseas)

1 teaspoon pure vanilla extract

1/2 cup vegetable oil or unsalted butter

For the glaze:

1/3 cup of honey

Directions:

Preheat the oven to 350 degrees F. Grease a large bunt pan or spring-form cake mold.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, honey, the eggs, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil (or butter) into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 45 minutes, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully invert on a cake stand or round dish. While the cake is still warm, pour over the honey and allow it to soak in. Cool and serve with more kefir and honey.

This is a nice, not-too-sweet snack cake. I think it'd be right clever to slice it the day after, soak it in milk and eggs and fry it in butter like French toast. Drizzle it with maple syrup for a nice winter breakfast. Not amazingly healthy... but awful tasty. Besides, you can work it off here --> http://fitprog.wordpress.com/ by attempting the 95 pound Sumo deadlift high-pull!

Cooking with Claire Merchandise

2011-02-24T23:05:00.001-05:00

Donations aren't as much fun as getting an apron in return!

Visit http://www.cafepress.com/CookingwithClaire for custom items I designed.

A permanent "Tab" will is now visible on the top bar, between "Claire's Fave Dishes" and "About," appropriately titled "Swag."

I hope you enjoy!

Know that a percentage of each sale helps me afford special ingredients for cooking and taking photos and uploading posts.

Any 'swag' ideas are welcome. I'll be designing t-shirts over the next few weeks.

What's for Dinner? Fried Perogies, Beef Rouladen, Mixed Maple Root Vegetables, Garlic-Braised Kale and Apple-Honey Tart

2011-02-21T20:04:00.003-05:00

As an appetizer, the perogies were stuffed with a mash potato/cheese/sauerkraut mixture with a tangy sourcream sauce on the side for dipping.
For the main, small beef rouladens were made from a large round steak I bought at Charles' meats. I stuffed them with caramelized onions and leeks and they cooked all afternoon in a sweet and savory brown sauce (made from a variety of vegetables).
Because everyone voted maple syrup as their favourite Canadian sweetener, I used it as a sauce to add in the last 5 minutes of roasting the root vegetables. They were dressed with sunflower oil, salt and rosemary and slowly roasted in the oven at 400 degrees for and hour and a half. Towards the end, I mixed maple syrup, apple cider and a minced shallot together and glazed the vegetables before popping everything back in the oven. It further enhanced the sweetness of the squash, carrots, rutabaga, parsnips and black winter radish.
Garlicky blanched then sauteed kale served as a nice green accompaniment.

Dessert was a sweet apple-honey tart. It's spelt crust was extra crisp and buttery. The base was a few dollops of local whipping cream (from Harmony organic) mixed with homemade sweetened applesauce. On top I fanned lightly cooked apple slices that were sweetened in a honey syrup. The result was light, tasty and surprisingly summery.

Saturday Farmer's Market Load-Up

2011-02-19T19:26:00.000-05:00

Again, we are stocked for the week and the fruit-cellar is looking ship shape with the addition of onions, cabbage, parsnips, carrots, rutabagas, beets and black radish.

What's for Dinner? Summery Pasta

2011-02-18T19:15:00.000-05:00

For this one, I opened a can on my Nona's spicy pickled vegetables. I made a sauce with the tangy brine, mixed veggies, chicken stock, butter and some other winter vegetables thrown in. Everything simmered for a while and reduced to a sauce consistency. For the family I used a base of penne to carry the flavour, and for myself, I used potatoes (in keeping with the 100-mile thing...) Top with local cheese - yummy!

Hello from We Day KW

2011-02-17T14:49:00.005-05:00

Free the Children's We Day swept through town today and I had the opportunity to go. Fantastic speakers like Al Gore,Jesse Jackson, the Kielburger brothers, and a variety of musical talent and celebrities inspired the region's youth to take action and become the generation to invoke global change. The social justice messages like "one person can make a difference" and "local action for global change" reinforced why I'm doing the 100-mile challenge! Hurray for social justice!
http://www.therecord.com/news/local/article/486466--we-day-wraps-up

What's for Dinner? My Version of Samosas

2011-02-16T21:23:00.006-05:00

Roughly based on this recipe --> http://www.epicurious.com/recipes/food/views/Pierogi-Potato-and-Mushroom-Sauerkraut-354032 but I coated mine in egg/milk, a seasoned spelt crumb and fried them. The dough was made out of a combination of spelt flour and bread flour. I rolled and cut the dough a 1/16th inch circle to fill and fold over into half moons. Sauteed potato, fresh cabbage, homemade sauerkraut, mushroom, onion and shredded carrot filled the crispy shells. A side of applesauce accompanied the dish for dipping. Apple and cabbage are a natural combination and the smooth sweetness perfectly contrasted the salty crisp of the Samosas.

A Lil' Canning on a Wednesday Afternoon

2011-02-16T21:11:00.000-05:00

This afternoon I finished making the bushel of apples from our cold cellar into applesauce. I had also started a batch of sauerkraut about 3 weeks ago, which I was finally able to heat process today. As my tolerance for sauerkraut is still building up (I like it in small portions) I cooked it in the cans to mild the strength of taste. In the future I plan on eating it raw because like many other live-culture foods, it has amazing health benefits as a result of the fermentation.

What's for Dinner? Bean/Wheat Berry & Squash Medley with Crunchy Topping

2011-02-16T20:53:00.000-05:00

A lovely medley of chewy wheat berries, birds-eye beans, kabocha squash, preserved sweet tomatoes, leeks and garlic. I topped it with crunchy spelt croutons which crumbled under fork and added a salty bite to each mouthful of sweet, chewy deliciousness!

Does this Count?

2011-02-16T20:36:00.001-05:00

I was out of town! There was nothing I could do about it. It just kind of.... happened. Anyhow, we didn't really eat it all, so no biggie. Point is, I'm back in town, back on the 100 mile challenge and feeling much better. Poutine (unless made from local potatoes fried to perfection, covered in roast dripping gravy and fresh cheese curds) isn't for me.

Squash Rocks!

2011-02-15T15:11:00.001-05:00

- They're versatile
- There are hundreds of varieties
- They are sweet & savory
- They have great texture
- They are very healthy and loaded with vitamins
- They are great at carrying flavours of herbs/spices
- They are a great base, or 'bulker' to many dishes

..Just a few of the reasons I love squash so much. This time I made a nice spice blend with some ingredients my family and relatives have brought me from their travels through Africa. Thank goodness for that particular 100 mile rule! I used coriander, cumin, garahm masala, cardamom, salt and chili. I cubed a kabocha squash (with much effort I should add). I used a pestal and mortar to grind the spices and then toasted them in some sunflower oil on a cookie sheet for just a few minutes. I did this to create a paste which would then spread evenly over the chunked squash. I roasted everything for about 40-50 minutes at 400 defrees F. The result was a crispy, caramelized, spicy outer shell with a sweet, soft, squashy inside. And the texture was spot on! Exactly what I wanted. This is the perfect example of how cheap and easy food can become extremely indulgent.

On to Ottawa...

2011-02-12T13:30:00.006-05:00

This week I'm in Ottawa for a few days at anOntario Student Trustee's Association (OSTA) conference. By default, I haven't been able to source local food as much as I would have liked. Long, 10 hour days and mandatory networking events have proved to be a barrier in finding local hot-spots for farm-fresh foods. However, I must say, I'm enjoying my little 'break' from the 100-mile rules I've been following so diligently for about a month and a half now. This isn't to say this is the first time I've had an unavoidable exemption from the rules. The occasional trip out of town or sleepover has had a few 'cheats.' It's lovely to taste ginger again or experience the delicate crisp of phyllo pastry. Local cuisine (especially that which is made in a rush) tends to be bulky and the very opposite of delicate food - especially in the winter! Think porridge, oatmeal, hard-wheat bread, homemade pasta, eggs, squash, potatoes, cabbage, etc. When summer comes around, hopefully this will change. Mom has been understanding and seemed to be very amused when I tasted chocolate for the first time since December. I'm finding that I have a (new) very low-tolerance for sweet foods and rich items. I ate 3 pieces of chocolate and was overwhelmed. I ate a little popcorn and was surprised to taste how salty it was... and not the same saltiness as bakala (salted cod) but a different type of salty - processed salty. In terms of physical differences, I have this feeling of being 'junkie' on this inside... though perhaps this is a mental reaction. I find my skin isn't as clear as it was three days ago, and I've been hitting the gym to chase away the fatigue that I seem to feel inevitably after each restaurant/hotel meal. The minute I hit home again, I'll be back on the 100-mile diet and I think my body will thank me. It's amazing what a difference I feel after just 43 days of the 100-mile challenge! The upside to this whole situation is that, as a province, us student trustees are working to implement programs like the "Bottled-Water-Free" campaign by Development and Peace, Determined to Develop in Malawi, as well as GSA's (Gay-Straight Alliances) in schools, especially catholic schools to promote equity and inclusion. So my justification is such - my socially just, environmental awareness on the 100-mile diet has been transfered to other socially just, environmental causes, thus balancing the socially just, environmental scale. .....Perhaps a little too analytical, but it helps me ignore the guilt I feel with every bite of non-local food. And anyways, it's not about when you 'cheat' on this challenge, rather the delicious non-local food you get to eat 95% of the time.

You Voted...

2011-02-07T22:34:00.000-05:00

This week's foodie poll asked you which squash was your favourite. Classic butternut took the cake, closley followed by "Sweet-Mama." In celebration I cooked up some butternuts for dinner as a side dish. I peeled and cubed them, roasted with sunflower oil, chili and a sprinkle of garahm masala. They were sweet, nutty, spicy, buttery and rich, while still being healthful and packed with vitamins. And a bonus is that they keep so dang long in the cold cellar. I have squash that looked as though they have just been picked... a month after the fact. They are a trooper vegetable in the kitchen!

The Generation Y Eating Dillema

2011-02-06T17:20:00.002-05:00

I recently wrote an article for Andrew Coppolino, who runs Waterloo Region Eats, a database for food, farmers, restaurants and chefs. If you get a chance, you should check it out. http://www.waterlooregioneats.com/2011/02/generation-y-and-the-wrong-way-to-eat/

My Favourite Soup

2011-02-05T19:00:00.001-05:00

Squash, Carrot and Cabbage Soup is possibly the most perfect thing to eat on a cold day! With a mix of ingredients: butternut squash, carrots, potato, onions and an apple all cooked in homemade stock then pureed, and chopped savoy/green cabbage dropped in last minute to simmer (and a splash of cream), this soup is both smooth but with a soft bit of salty cabbage. The flavours of each vegetable combine to make something that tastes totally original and very satisfying. It's sweet, warm winter flavours make me very happy when it's cold outside. I served with homemade sour-dough bread. It was magnificent, made even better by gooey melted cheese!

A Snowy White Dinner

2011-02-04T16:36:00.000-05:00

A creamy white bean puree, glazed parsnips and a silky piece of Huron whitefish topped with a garnish of sprouts.

100 Mile Parfait

2011-02-04T15:47:00.000-05:00

Local yogurt, homemade applesauce, honey and oats. A simple, but delicious breakfast.

Yummy Winter Stew

2011-02-03T15:58:00.001-05:00

What I love about this meal is that it never once tastes the same.
I usually make this towards the end of a week because I will have accumulated all the ingredients to throw into a pot and simmer all afternoon: Chicken broth (made from chicken bones earlier in the week), root vegetables, a bit of stewing beef (I'd say around 20% of the dish) and some herbs/spices.
Change up the meat, stock and types of root veg or seasonal produce and you have a go-to, slow-cooker meal.

Spelt Buttermilk Waffles

2011-02-02T15:43:00.002-05:00

This is Martha Stewart's recipe for delicious buttermilk waffles. Frankly, some of the best I've ever had.

I've adapted the recipe to be 100-mile friendly.

Ingredients

- 2 cups spelt flour (spooned and leveled)
- 1 tablespoon raw honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups low-fat buttermilk
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs
- Local Canola oil or butter, for waffle iron

Directions

Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.

Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Spinach Souffle (Adapted for 100-Miles)

2011-02-01T10:06:00.003-05:00

THIS WAS A WONDERFUL DINNER DISH ACCOMPANIED BY SOME ROASTED VEGETABLES AND SOME MEATY MUSHROOMS. IT WOULD ALSO BE NICE AS A LIGHT LUNCH ALL ON ITS OWN.

ingredients

4 egg yolks
4 egg whites
1/4 cup butter or margarine
1/4 cup all-purpose flour
pinch of cayenne (I had to use local ground dried chili)
Dash ground red pepper
1 cup milk
2 cups shredded cheddar, colby, Havarti, Swiss cheese, etc (8 ounces)
1/2 cup blanched, drained and chopped fresh spinach (I used hot house spinach from Tevistock)

directions

1. Allow the egg yolks and egg whites to stand at room temperature for 30 minutes.

2. For cheese sauce, in a medium saucepan melt butter; stir in flour, Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add cheese, a little at a time, stirring until melted. In a medium bowl beat egg yolks with a fork until combined. Slowly add cheese sauce to egg yolks, stirring constantly. Cool slightly.

3. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about 1 cup of the stiffly beaten egg whites into cheese sauce.

4. Gradually pour cheese sauce over remaining stiffly beaten egg whites, folding to combine. Fold in the drained spinach. Pour into an ungreased 2-quart souffle dish.

5. Bake in a 425 degree F oven, then close the door and immediately turn the temperature down to 375 degree F and bake for about 40 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 4-6 servings.

Just a little comparison...

2011-01-30T23:26:00.000-05:00

Store bought peanut butter vs. the real stuff I made out of crushed Ontario peanuts and honey served on apple rounds.
Dad agreed the later tasted much better. You would too if you tried it!
Just take a look at the difference in ingredients!

What's for Dinner? My Brother's Fried Chicken

2011-01-29T23:13:00.000-05:00

A 100-mile meal devoted to my meat-crazy brother. Local cornmeal, flour, breadcrumbs, eggs, garlic, chicken and buttermilk - baked NOT fried to crispy delight :D A little side of coleslaw (with local cabbage and carrots), and spicy beans.
The first picture is of the marinating chicken I skinned and cut-up, the second of the finished dish.

You Voted...

2011-01-29T22:41:00.000-05:00

With my plethora of apples in the cold cellar I had to get rid of them some how! The majority of votes this week were in favour of the iconic apple crisp. It wasn't too difficult to re-invent the classic casserole dish. I just subbed honey for the sugar and didn't use any sweetener in the crust (honey or maple syrup would make it soggy), instead choosing to serve it with sweetened honey after it was finished. I used Red Prince apples because I find they hover perfectly on the line between holding their shape and mushing to apple sauce. I wanted an apple neither to firm nor to soft and these were perfect! Combined with honey, flour (and you could use cinnamon) with a topping of oats, flour and butter this was a simple dessert that really showcased the star local ingredients. The apples were so sweet and the oats so flavourful, that I didn't have to help them out too much with other ingredients. I also made apple sauce this weekend as well as apple wrings which have all been preserved and have found their way onto on of the shelves in the cold cellar. Hurray for apples!

What's for Dinner? 100-Mile Stew with Cornbread Topping

2011-01-29T22:19:00.003-05:00

A deliciously local combination of beans, peppers, tomatoes, corn, sweet potatoes and a crunchy sweet cornbread cobbler topping, all baked to perfection.

What's for Dinner? Cheesy Quiche, Root Vegetable Matchsticks & Salad

2011-01-28T22:11:00.000-05:00

The star of this plate was the teeny tiny root vegetable matchsticks: Turnips, celeriac and carrots that I sliced on my mandoline. A simple cheese quiche grounded the dinner and a nice little salad on the side with a cider vinegar/sunflower oil/honey dressing to round things off.

What's for Dinner? Bean Mash, Savoy Cabbage, Wild & Button Mushrooms and Fresh Bread

2011-01-26T22:51:00.001-05:00

This was a quick and simple dinner (as they seem to be these days, during final exams for school). I'm still manging to keep local with all my ingredient choices, which makes me feel accomplished in these dark days of winter. In the summer, eating local is more of a luxury. Think of those sweet ears of fresh corn you bring home in August. People praise about the fresh, crispness of texture and the candy-like sweetness in flavour. Nobody praises about cabbage in January. Especially not my brother. I'm trying to find ways to bring that sense of pride back to the table during these unfavourable months. A well-organised, well-stocked fruit cellar (http://cooking-with-claire.blogspot.com/2011/01/revamped-fruit-cellar.html) is one of those ways. Also, buying what fresh produce I can find at the market, particularly root vegetables make me very proud! I was recently overjoyed when I found Jerusalem artichokes! It feels great to be sticking to the challenge at such a difficult time of year. After bussing home from school in ice-cold weather, there would be nothing better than making a cup of hot chocolate, but of course, that's not an option. I get started on making a dinner like this one, and sip a cup of local herbal tea instead.

Hunt for the Best Loaf #3 - Jim Lahey's No-Knead Bread

2011-01-26T22:35:00.001-05:00

This was a wonderful recipe to work with! I highly recommended this book as it really dives into the science behind good bread making. Lahey's story is quite inspiring. He studied in Italy, then back to New York, then back to Italy, and presently he has a store in New York, the Sullivan Bakery, where people line up a mile down the street to get their hands on a loaf of his famous bread or pastry. He was made famous by his recipe in the New York Times for no-knead bread, claiming that anyone can have Italian-style, crusty, artisanal bread with just 5 minutes of hands-on work. What a thought! No kneading at all! He says - let "time" do the work instead. With less manual labour, you give the yeast 12-16 hours of untouched time to "activate" the gluten rather than through the process of kneading. He says the flavour and texture are better, and I tend to agree. There was very little work involved and the method of baking it within a dutch oven gave the bread a similar "crackle" to the kind loaf you would buy in a bakery. Again I used spelt flour instead of bread flour, so the 'rise' wasn't as much as I would have liked, but it was delicious nonetheless and the crust was magnifico!
http://www.nytimes.com/2006/11/08/dining/081mrex.html

100-Mile Popcorn

2011-01-26T22:13:00.001-05:00

This was an easy one... local corn kernels from Tevistock, canola oil from Waterford, butter from Huron County, and a dash of Garham Masala, which is by no means local to us, but a gift (bought locally) from my relatives living in Kenya. I checked the 100-mile rules, and it counts!

Sourdough Spelt Flat-bread

2011-01-26T22:03:00.003-05:00

Quite an interesting experiment in the kitchen. A good friend Laura Puopolo gave me a jar of sourdough starter (which I mistakenly opened prematurely) this past weekend. Her brother began the "mother" starter a little while back, halved the amount and passed it on to Laura, who halved her amount and passed it on to me! The wonderful thing about a sourdough is that it is actually a living food. By "feeding" the mixture every week with flour and water, you are promoting the growth of the bacteria (Lactobacillus) inhibited by the yeast content in the soupy mixture. Of course, once the bread is baked, you are killing the living organisms (unlike eating them live in yogurt, cheese, sauerkraut, miso, etc.) but what's left behind is their distinctive sour-sweet, fermented taste and the leavening of the baked dough.

I'm still experimenting with how to adjust recipes around the local spelt flour I have been using. I'm finding that it takes longer to rise, and even so, it remains more dense after baking (which I quite like). The bread making is a work in progress.

Quick 100-Mile Dinner

2011-01-26T21:32:00.004-05:00

A juicy pile of savoy cabbage, sauteed leeks and carrots and aromatics. A perfectly fried egg, a slice of sourdough spelt bread and a garnish of crunchy sprouts. And just to finish, a sprinkle of hard-aged goat cheese. Simple but delicious, and ready in 20 minutes.

100-Mile Birthday Cake

2011-01-26T13:50:00.001-05:00

This past weekend I turned 17. My mother had quite the dillema on her hands, figuring out what to make for a cake. I supplied her with a recipe I found for 100-mile pear upside down cake, and using no sugar, no white flour and no icing, she made me a very delicious dessert! We dressed it up with honey-ed yogurt to compliment the richness of the cake. THANKS MOM!

What's for Dinner? Jerusalem Artichoke Gratin

2011-01-19T21:46:00.003-05:00

...Adapted from the Martha Stewart recipe. I used the creme fraiche and veg I got from my Bailey's pickup. This was delicious... though not as photogenic as I would have liked. The layers were moist and creamy and tangy and rich with the soft 'smush' of the potato and J-artichoke layers. Yum yum yum!
Ingredients
Serves 6 to 8
- 1 pound Jerusalem artichokes, peeled and sliced 1/4-inch-thick and reserved in cold water until ready to use
- 3 cups milk
- 8 ounces creme fraiche
- 2 tablespoons freshly squeezed lemon juice
- 1 cup grated Gruyere cheese
- 1 tablespoon minced fresh thyme
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1/2 pound Yukon gold potatoes, peeled and sliced 1/4-inch-thick
- 5 ounces shallots, peeled and sliced thinly
- 5 ounces peeled chestnuts, halved lengthwise
- 4 slices white bread, lightly toasted, crusts removed, and torn into small bits (to make 1 to 1 1/4 cups)
Directions
1. In a large saucepan, combine Jerusalem artichokes and milk. Bring to a boil, and reduce to a simmer, and cook for 10 minutes. Drain, reserving 3/4 cups of the milk.
2. Preheat oven to 450 degrees. In a medium bowl, whisk creme fraiche, reserved milk, lemon juice, 1/4 cup Gruyere, thyme, salt, and pepper. Add artichokes, potatoes, chestnuts, shallots; gently mix to combine. Transfer to a 6-cup shallow baking dish, and cover tightly with parchment-lined aluminum foil. Place on a rimmed baking sheet, and bake until artichokes are tender, about 1 hour. Remove foil, and sprinkle with breadcrumbs and remaining 3/4 cup cheese. Bake, uncovered, until golden brown, 8 to 10 minutes. Serve warm.
Read more at Marthastewart.com: Jerusalem Artichoke Gratin - Martha Stewart Recipes