Lasagna Cupcakes, Fun Blog!

http://framed-mylifeonepictureatatime.blogspot.com/2010/08/lasagna-cupcakes.html

Japanese Cucumber Salad (from Mom)

1 English Cucumber - peeled and thinly sliced
3 Green Onions - thinly sliced

...Dressing:
1 Tablespoon Rice Wine Vinegar
2 tsp. Soya Sauce
1 tsp. Sesame Oil
1/2 tsp. Splenda

Mix it all up and soooooooooooooo delicious!

(This recipe is just as delicious without splenda/sugar)

Jamón Ibérico de Bellota

OK. I've been wanting to try this for a while now. Especially after watching 'Chef Abroad' in Spain. While out and about enjoying tapas, our chef abroad tasted jamón ibérico de bellota (acorn). It is a ham from pigs that roam oak forests along the border between Spain and Portugal, and eat only acorns. AKA Jamón Iberico de Montanera. The exercise and the diet has a significant impact on the flavor of the meat; the ham is cured for 36 months. Chef mentions a "nutty" flavour. I can't wait to try it. Must find it ASAP!

My Kitchen

This is the colour we painted our kitchen (Real Teal). This is the teapot Holly gave me for my 28th birthday. These salt and pepper shakers were a gift from myself last spring. The tea is from the lovely couple who run the restaurant called Northern Han. I always tell them how much James loves their tea, so the last time I picked up my order, they sent a box of tea leaves home for him. XO

Fanny Bay Oysters!

Always a treat! We would often buy Fanny Bay Oysters on Vancouver Island for a snack. Battered with a little Panko (Japanese bread crumbs) and fried in butter. Yum!

Fishing on Shawnigan Lake

I really miss waking up in the morning at the cottage we rented on Shawnigan Lake, BC. Especially when we were surprised by my brother Mike fishing for our breakfast off the dock. Delicious trout! Here's Mike with his catch of the day!

Cannoli Siciliani

Holy Cannoli!

Head on down to Pasticceria Gelateria on Preston. It's so good. I've been going there for years and I often get coffee and a treat. I think it's funny that I never tried their cannoli. Well I did last Sunday, and I'm going back tomorrow. More details and photos after tomorrow's visit.

Brockville Farmers Market

A beautiful Saturday at the Brockville Farmers Market. This particular day focused on local artisans. Everything from jewelery, soaps, preserves,baked goods, crafts and much more. I bought a lovely large pot of basil, some zucchini, radishes and kohlrabi. There are also many refreshments including a spring roll stand, local salads, iced teas, etc.

Northern Han

Northern Han. The best dumplings, excellent tea, and other snacks made with love right next door.

Savour the Arch

Have you ever visited the Frontenac Arch Biosphere Reserve (FABR)? If not, I'll tell you what you're missing. The FABR is nestled between the city of Brockville and Gananoque along the St. Lawrence River, and expanding north to include many small towns like Merrickville, Westport and Verona. The area is rich in heritage, culture, culinary experiences and a bounty of local flavours.

Local Flavours is a FABR initiative showcasing the intimate relationship that the region's producers have with the land. According to Dave Bull of the Local Flavours office , they are in the process of developing a culinary trail appropriately titled "Savour the Arch". Until then, one can wander the countryside visiting small town markets, artisan bakers, cheese makers and chocolateirs, local retailers, restaurants, bed & breakfasts and attend one of many local festivals and events.

In the village of Balderson, Ontario, be sure to visit the cheese shop located inside the original cheese factory, founded in 1881. The building contains the original cheese store, Sweet&Savory Bistro and Pastry Shop, and Village Treats (homemade chocolates and fudge) and interesting gift shops.

Moving South to the historical village of Lyndhurst, home of the oldest bridge in Ontario made from local sandstone, stop at Wendy's Country Market to take home a taste of the county. This market is filled with only local products from seasonal produce to honey, eggs and a variety of meats. Enjoy a cup of hot apple cider while you shop.

Mrs. McGarrigle's Fine Food in Merrickville, Ontario is an artisan producing 13 mustards, 10 chutneys and preserves. One can also attend demos, tastings and cooking classes. The cooking classes are very popular and have been offered for eight years. Some classes feature local producers like Beau's Beer and Chef Thomas Riding of 'Just Wing It'.

This region boasts many farmer's markets in almost every town. The 'Frontenac Farmer's Market' in Verona, just north of Kingston, operates almost year-round from the second Saturday in February to the third Saturday in December and is supported and run entirely by it's own members. Kathy Edgar, a member of the market states that, "One of the biggest things we pride ourselves on - is the fact that we are all local vendors producing local goods - practically everything has to be homemade, produced, grown and harvested by a member of the market." The market is at it's busiest during the summer and fall with it's bounty of produce, but during the winter you can find a wide variety of meats, preserves and baked goods.

Throughout the region, there are events and festivals for every season and every palette! August is the busiest month for foodie festivals. Brockville hosts 'Ribfest' by turning the entire downtown area into a BBQ with saucy ribs, pulled pork and smoke everywhere. If country music is more your style head to the Athens Cornfest and take a walk down the main street. Aside from the obvious feast of corn, there are delicious corn fritters sold at a table outside the local bakery. When you think you've filled your bag with enough fritters to take home, double your order! Lyndhurst holds and old fashioned turkey fair and Perth's Garlic festival is not to be missed. There are countless events in practically every town and village, the list goes on and on.

If you need a place to rest your head while exploring the arch, there is a long list of country bed and breakfasts, hotels and inns. If you're looking to stay in the city, Brockville's own Brockberry Cafe not only serves up dishes using local products, but also has suites available for a more unique visit.

All of these places to visit and ways to savour the arch are listed with 'Local Flavours'. For updated listings you can visit their website at www.localflavours.org. There are an endless number of culinary experiences in the region and many communities working together to create these experiences for both locals and visitors. The people living in the Frontenac Arch Biosphere can be very proud of what they produce locally. Janet Campbell, award winning owner of Mrs. McGarrigle's Fine Foods says, "Organizations like Local Flavours really do bring local producers to the forefront and provide a lot of visibility for otherwise 'invisible' small producers. Once people taste the quality of what is grown or produced in their own backyard, as opposed to in factories, they see and taste the vast difference in quality and are 'hooked'." There are no factory farms in the region as the arch strives to become healthier and more sustainable. The Arch is an incredibly diverse area that will surely delight both visitors and locals with it's unique flavours and outstanding quality.

Saveur : The Market Issue

I just purchased June/July issue of Saveur. The Market Issue. Finally! A magazine, and an issue, that seems tailor made for me. It's definitely worth picking up. I love markets. I love everything about them. Sadly, I rarely get to them these days.

I'll be sure to head out to at least one market tomorrow. I'm heading to Brockville and if I'm lucky, it will be a market day. At the very least I'll stop by Tincap Berry Farms on the way to visit my folks at the lake.

http://www.brockvillefarmersmarket.ca/

http://www.tincapberryfarm.ca/

Brown Sugar Pork Roast

I love my slow cooker. I just love it.

Since stumbling on this recipe about a week ago, we've already made this twice. It's so easy and fast to throw together.

You will need :
1 boneless pork loin roast (around 5 lbs will do)
1 clove garlic, halved
freshly ground salt and pepper
1 1/3 cups of brown sugar
1 tablespoon roasted garlic Dijon mustard (or regular Dijon)
1 tablespoon of balsamic vinegar
1/4 teaspoon of cinnamon

Wash the pork roast, pat it dry and rub with the garlic halves. Season the roast with salt and pepper and prick it all over with a fork or knife.

In a bowl, combine 1 cup of brown sugar, the mustard and vinegar. Rub this mixture all over the roast and place it in the slow cooker.

Turn the slow cooker on low and go about your day for 7-8 hours.

Pour out some of the excess juices (not all of it now, it's so yummy). Mix the remaining brown sugar with the cinnamon and sprinkle it on top of the roast. Leave it to cook for another hour.

This dish is so good. It will serve 4-6 people. Have it will a nice salad or some steamed rice and veggies.

Green and Yellow Beans with Goat Cheese

Today I was making some lunch and decided to loosely follow the recipe on the back of a bag of frozen beans. Wow! It was just delicious. After cooking the beans, I threw a handful of chopped onions and red pepper into the frying pan. Cooking this for a few minutes until softened, I added the beans back to the pan. A splash of lemon juice, some citron Fleur de Sel, a dash of oregano and a little pepper. It smells so delicious.

Toss it in a bowl with a bit of crumbled goat cheese. Mmmmmmm

Food for your Mood!

It's that time of year, when everyone seems to get a little gloomy and moody. I was reading up on foods to improve your mood and here is what I came up with.

Oatmeal! Oatmeal smoothes out blood sugar levels by slowing the absorption of sugar into the blood.

Walnuts! (Why not use them as an oatmeal topping?) Walnuts are an excellent source of omega-3 essential fatty acids, a type of fat that's needed for brain cells and mood-lifting neurotransmitters to function properly and help with depression.

Tea (and even coffee)! This one is obvious. Those of us who love coffee and tea already know about the instant boost we get from it. Just know your limits. Don't over-do the caffeine. Try switching to Decaf or herbal infusions after your first cup. Rooibos is always a yummy option (I love Tazo's Vanilla Rooibos) or a nice refreshing mint tea.

*Remember: All black, white and green teas are caffeinated. The tea leaves come from the same plant and are just processed/fermented differently.

Salmon (for vitamin D)! Especially in the winter when we don't get quite enough vitamin D from the small amount of sunlight we do get. Research has suggested that vitamin D increases our levels of serotonin. Try it instead of canned tuna in your sandwiches (with a little fresh dill). For me, I'll take salmon sashimi, or smoked salmon. Yum.

Lentils! Lentils are an excellent source of folate (low levels have been linked to depression), a B vitamin that appears to be essential for mood and proper nerve function in the brain. Use them in soups, or cold bean salads with cherry tomatoes and other fresh veggies.

Mashed Cauliflower

I really love cauliflower. I was craving it last night the way my mom likes to cook it. So, around midnight last night, I attempted the recipe. It was delicious and so simple (I love when delicious and simple get together).

- Take one head of cauliflower, chop into pieces and boil it in salted water much for about 10 minutes (longer if you like...try to over-boil it)
- When done, drain the water and add a tablespoon of butter, 3-4 tablespoons of cream cheese and salt & pepper to taste.
- Mash away and enjoy!

I love it!

The Flu!

My good friend Adam is sick with the flu. This is what I suggested to him.

Take a few chunks of fresh ginger root, 3-4 tablespoons of honey, and 3-4 tablespoons of lemon juice. Add boiling water (either in a thermos or a pot on the stove) and sip on it all day. If you're feeling up to it, add some cayenne pepper or crushed garlic.

Feel better soooooon!

Anise Hyssop Cookies

These cookies are wonderful! I've been meaning to post the recipe for these for some time now. My brother Brian gave me some of his anise hyssop for m birthday. A delicious tea and surprisingly great in a cookie!

Anise Hyssop Cookies

1 cup sugar
1/4 cup finely chopped anise hyssop
leaves and flowers
1 large egg
8 tablespoons butter, softened
1/2 cup almond butter
2 cups unbleached white flour
1/2 teaspoon salt

Mix together the sugar, anise hyssop, egg, butter, and almond butter. Mix in the flour and salt. Roll the dough into two cylinders each about 2 inches in diameter, place in a plastic container, and chill for one hour. Preheat the oven to 350* F. Slice the dough into 1/2-inch-thick rounds. Place on an ungreased baking sheet and bake for 12 minutes.

Pannekoeken for Mike

I keep forgetting that Mike loves these pancakes and wants this recipe. Here you go Mike. These are super easy and fun to make.

Pannekoeken!

4 eggs
4 cups of milk
2 teaspoons of salt
4 1/2 cups of flour
butter for cooking
Whisk eggs until slightly foamy. Add milk, whisking constantly, until combined. Add a pinch of salt, then slowly add flour.
Heat a 10- to 12-inch nonstick pan over medium
heat. Add about 1 teaspoon butter, and swirl to
coat bottom of pan. Add about 1/4 to 1/3 cup
batter, and tilt the pan to swirl the batter around
the bottom.
Cook on one side until browned in spots, about 3 minutes. Add fillings and a drizzle a little batter on top if you want filled pancakes. Flip pancake, and continue to cook until browned on second side,
about 3 minutes more.
Place on a plate, and cover with a large pan lid.
Keep stacking the pancakes, then covering, and
they will stay warm. Some favourites for fillings are:
- Blueberries, brown sugar and cream cheese
- Zucchini, mushroom and shredded chedder
- Bacon and mushroom
- Chopped apple and cheddar
- Leftover taco toppings
- Any nut butter or sliced cheese with jam
- Yesterday we used mozzarella and sliced breakfast sausages
- Spinach, feta and sun-dried tomato would be good too!

Blondies

I haven't posted in a while. I really shouldn't let that happen. Right now I have some blondies in the oven. I was going to make them for James on Valentine's day but never got around to it. I hope he'll love them just as much today.

Blondies
1/2 cup melted butter
1 cup tightly packed brown sugar
1 egg, lightly beaten
1 teaspoon vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
pinch of salt
1 cup of all purpose flour
1/3 cup butterscotch chips (or walnut pieces)

Preheat the oven to 350. Lightly butter and flour an 8x8 pan. Whisk together. melted butter and sugar. Whisk in egg and vanilla extract. Combine baking powder, baking soda, salt and flour. Mix everything together and add butterscotch chips. Pour into pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve. Makes about 9 blondies.

Prince Edward County has made a lot of effort to promote culinary tourism in the region. The website is beautiful, clear and easy to navigate. It showcases all of the events and links to culinary tourism examples in the area. Not only is the website titled Taste The County, but among the many events and attractions is TASTE! A Celebration of Regional Cuisine. I love that it's described as a celebration, because that's what it should be all about. If one is new to the area, or only has a small window of opportunity to enjoy the region, how nice to come on a day to sample all of the regions best and most celebrated foods. Hopefully I can make time to attend this event next September.

http://www.tastecelebration.ca/


I also wanted to mention how beautiful the Taste Trail website is. I was driving along the 401 the other day and noticed a lot of signage in the area for the Taste Trail. A lot of effort has been put into this and I think it was extra smart to use the word TASTE in all the advertising/websites/events. It links it all together.

http://www.tastetrail.ca/index.html

Rice with Lime

Rice with Lime

This recipe is taken from The Mexican Cookbook by Marlena Spieler. I used this recipe the other night on my mother's birthday. It was so delicious that from now on whenever making it, I only have to say that I'm make THE rice. I've made it twice this week already.

2 tbsp vegetable oil
1 small onion, very finely chopped
3 garlic cloves, very finely chopped
1 cup of long grain rice
2 cups of chicken or vegetable stock
juice of 1 lime
1 tbsp chopped fresh cilantro
lime zest, to garnish
lime wedges, to serve (optional)

ONE - Heat the oil in a pan. Add the onion and garlic and cook gently, stirring occasionally, for 2 minutes. Add the rice and cook for an additional 1 minute, stirring. Pour in the stock, increase the heat, and bring the rice to a boil. Reduce the heat to a very low simmer.

TWO - Cover and cook the rice for 10 minutes, or until the rice is tender and the liquid is absorbed.

THREE - Sprinkle the lime juice and fluff the rice to mix in the juice. Sprinkle with chopped cilantro and garnish with lime zest. Serve with lime wedges.

This is so easy to make and so worth it. Enjoy!

Yasi's Place

Yasi's Place

Last week James and I were in Toronto. On our second day there I zoomed in on Google Maps to the neighbourhood we were in and typed coffee in the search box. I always need to find good coffee wherever I go. The map showed that just a couple of blocks from the house, tucked into the neighbourhood and away from the main streets was Yasis' Place at 299 Wallace Street. The website informed us that not only could we get great coffee, but breakfast and lunch would be served as well.

It was such a comfort to find a place like this. I felt at home in the middle of a big city I don't belong to yet. We walked in, took a seat and our server came over to take our drink orders. I was desperate for a double cappuccino (just right) and James ordered an orange pekoe tea. All of their teas are loose leaf and come in filtered tea pots. Jumping ahead a little, I want to mention that all of their take-out containers and utensils are compostable. Yay! The furniture is fun and I especially love the cassettes hanging from the walls.

James ordered the breakfast with eggs, toast, bacon and homefries (the homefries are amazing...make sure you at least get a side order). I had the Portabello Mushroom with tomato and tofu sandwich on a delicious herbed foccacia bread. I ordered a mixed side of their fresh green salad with apple slices and pea shoots and of course, the homefries. The homefries are somewhat spicy coated chunks of potato. So good!

I'll leave it at that. If you're looking for a comfortable neighbourhood cafe in a urban setting with lots of character, check it out. We're likely to be regulars within a few months.

http://www.yasisplace.ca/

Sneaky Dee's

We rolled into Toronto just around dinner time last night, connected with our good friend Adam who is graciously putting us up during our apartment hunting, and went out to his #1 place to eat (I know this because it's one of the few joints I've been to with him). Sneaky Dee's serves a wicked Tex-Mex menu on the corner of College and Bathurst. It's great for it's tasty and full-sized portions, but it's even better for it's rough around the edges, noisy atmosphere. I chose the Veggie Quesadillas that came with a side of re-fried beans, rice and a delicious cilantro filled salad. It's a wonder that I also ordered a cup of lentil soup because the portions are huge. I knew this going into the restaurant, but have a weakness for lentils. The soup was tasty but I couldn't resist adding a dash of their signature habanaro hot sauce. James and Adam both took advantage of the all-day breakfast. I would have too if I hadn't already had a big breakfast that day. James picked the Hamburger Patty & Eggs while Adam went for the Steak & Eggs. Both came with home fries,toast and we're devoured long before I decided to take half of mine home. Good eats, good prices! Here's a link to the menu.

http://www.sneaky-dees.com/menus.html

Sugar-Free Recipes

Later tonight I'll gather some of our favourite sugar-free dessert recipes and post them here. I still have some unpacking to do and will hopefully find the favourites. I'll also consult my mother who is a genius at making Sugar-Free Pumpkin Cheesecake. I must also remind myself to add her broccoli salad recipe...sugar-free with vegetarian optional. While I'm at it, I have some great chowder comparisons as well.

Delayed!

Today is the first day of the Culinary Tourism Management certificate program at George Brown College. Sadly they are having technical difficulties and it will be a few more days. (sigh)

Green Tea Ice Cream

I'm sure this will be my first of many posts about green tea ice-cream. There's no better flavour. Not for me anyway. I checked to see what they were saying about Green Tea ice-cream on wikipedia. I'm sad to say, not much. I don't know anywhere you can get it in Ontario aside from most japanese restaurants. I hear that Häagen-Dazs makes a green tea ice-cream but I don't think it's available in Canada. I'll look into it. I've bought it on Vancouver Island (thank you Island Farms) and not just in a tub. There were these weird little ice-cream balls covered in a strange dough-case-thingy. I wish I could remember what they were called. So weird at first...then highly addictive. Mike, if you're reading this. The next time you're near Fairway Market in Langford, can you check it out for me? Also, it's good to know where you can get them. That's where.


One thing they did mention on wikipedia is that Barack Obama has stated that he is a fan of Matcha Ice Cream. I guess that's a neat little fact.

Matsu Sushi in Peterborough

Yesterday I drove my good friend Michelle to Peterborough. We arrived just in time for dinner and she took me to her favourite sushi restaurant. Matsu Sushi is ridiculously fun as you walk in or out the door to a chorus of "HELLOOOOO", or "THANK YOUUUU....GOODNGHT". It's a nice intimate sized room, with walls covered in polaroids of happy customers, playful pictures in crayon by the younger regulars, and a few decorative paintings. The tables are nice (and fairly private) with a few even more private booths along the wall. These booths looked pretty cozy with their curtains. We'll have to be sure to sit there next time.

At the moment, Michelle can't have raw fish and I thought I could go without, but I caved and got the sashimi sampler for $11.95. It was delicious, fresh and a great deal.
The sampler included the follwing sashimi : 6 pieces salmon, 3 white tuna, 3 tuna belly, and 3 snapper. Not bad at all!
We also ordered avocado maki, mixed pickle maki and an order of tomago sushi (which came as maki by mistake - still pretty tasty). All delicious and all at a very good price (under $5.00each).
Michelle ordered some grilled tuna with lemon and I completely forgot to ask her how it was. Maybe she'll read this and add her own comments below.

About the mixed pickle maki. It has pickled cucumber, radish and squash. I've had pickled mushroom rolls before...and they are super good, so we thought we'd give these a try. They are totally worth it and have a great crunch factor. Yum.

After we satisfied ourselves with this feast, I ordered some take-out for the folks back in Brockville. I chose the Peterborough roll (tuna, salmon and green onion with roe) and the pickled squash roll (only $3.95!!!). While waiting, we shared a bowl of green tea ice-cream topped with parsley and a maraschino cherry. Now I can totally do without the cherry, but the parsley was genius. Great combo of flavours.

This meal cost us a whopping $47. What a deal! Good sushi at a good price can be hard to find.

Here's the problem with ordering take-out. When ordering something this delicious and snackable, always order twice the amount you think you need if you're drive for 3 hours afterwards. I don't know how I saved any of this for James at home. I ate most of the pickled squash and some of the Peterborough maki. If I had to go vegetarian sushi for the rest of my life...pickled squash would make it less challenging.

I promise I will keep my camera with me from this point on.

Jay Reatard

I feel the need to post about Jay Reatard. He passed away in his sleep on January 13th at the age of 29. He was one of the best, I listen to his music nearly every day. It's his songs that get me going to work in the morning. It's his music that sticks in my head while I'm cooking. He and his songwriting will be missed.

Hey Dad! This one is for you...

Pound cake refers to a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Ta-Dah!

Cream Cheese Pound Cake

Before heading home tonight, I need to pick up the ingredients to make Cream Cheese Pound Cake. It's been almost two years since I made this cake. The best way to describe it is this...

Once upon a time, Cheesecake and Poundcake fell in love, got together, and the result was a heavy, rich and delicious Cream Cheese Pound Cake.

This recipe is sooooo simple and made from everyday ingredients you probably have on hand. The amount of mixture generally makes two cakes.

You will need:
3 c. butter
3 c. sugar
6 eggs
8 oz. cream cheese
3 c. flour

> Pre-heat your oven to 325
> Cream butter and sugar together
> Add in eggs and softened cream cheese
> Add flour and mix well
> Pour into pan(s) - you be the judge
> Bake for 1.5 hours at 325

Ohhhhh sooooo good! It's delicious served with a warm blueberry sauce.

Blueberry Sauce

1 1/2 c. Blueberries (fresh or frozen)
1/4 c. Sugar
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg

Bring ingredients to a boil in a saucepan. Simmer for 5 minutes. Done!

Things I Learned Last Week

So, I'm without internet at home for the week. This entry comes from a rushed visit to the local Starbucks. This time next week I'll be back to regular daily posts.

1. Beet sugar - Sugar in Canada is also produced from sugar beets grown in Alberta. The white sugar beet is from the same family as the vegetable beetroot but contains a high concentration of sugar (sucrose) – 15 – 20% by weight. The sugar beets are harvested in the fall, and then processed to extract the sugar and separate it from the fibre, water and other non-sugar materials. Major by-products include molasses and beet pulp, which is used to produce a highly nutritious animal feed.

2. I just found out that there is a Canadian Sugar Institute. I guess that makes

http://www.sugar.ca/english/index.cfm

3. Chinese Five Spice powder formula is based on the Chinese philosophy of balancing the yin and yang in food. Although this spice is used in restaurant cooking, many Chinese households do not use it in day-to-day cooking. Star Anise is a key ingredient (I just picked some up today to try making my own five spice powder).

My time is up, or I would tell you more.

Oh, Starbucks introduces it's new loose-leaf teas tomorrow. Exciting!

Roasted Cauliflower with Garlic and Hazelnut Oil

I've probably made this healthy snack as least once a week for the last year. It's up on the list with that Candied Salmon I was writing about a few days ago. It's so easy to make and gives me an excuse to use my nice Hazelnut oil.

I'm not even going to give an ingredients list. It's too simple.
- Preheat your oven to about 400F.
- Chop up a head of cauliflower into bite size pieces and place on a baking sheet.
- Roughly chop anywhere from 2 cloves to an entire bulb of garlic (to your taste)and add to cauliflower.
- Drizzle 3 to 4 tablespoons of hazelnut oil on the cauliflower.
- Add salt and pepper to taste.
- Thoroughly mix all ingredients and pop in the oven for 30-45 minutes.
- You'll know it's done when the pieces are turning golden brown around the edges.

Enjoy this. If you love (or even just like) cauliflower, you'll make this all of the time.

*** If you don't have Hazelnut oil, may I suggest La Tourangelle. They have a variety of delicious gourmet oils including Hazelnut, Almond, Grapeseed, Walnut, Avocado, etc.

http://www.latourangelle.com

Pear and Ginger Cheesecake

I promise that the moment I find some dried pears and we've all recovered from the holiday treats, I will make this cheesecake and tell you all about it.

http://www.foodnetwork.com/recipes/eating-well/pear-amp-ginger-cheesecake-recipe/index.html?nl=ROTD_010610_2

(I'm having a little trouble inserting links...it will be all fixed soon)

Herbal Pink Lemonade

Years ago when I was working at Bridgehead in Ottawa, I would make a pot of my favourite herbal infusion and mix it half and half with the lemonade (we juiced all those lemons ourselves back then - I wonder if they still do). If you are one of those people who loved it too, or would just like to try an absolutely delicious and refreshing iced beverage...this one is for you (and especially for LaurieCat).

In a large teapot or jug add:
- 2 teaspoons of hibiscus
- 2 teaspoons of spearmint
- 2 teaspoons of lemongrass

*Fill with boiling water, stir and let sit for about 5 minutes
*Strain the infusion into another jug suitable for the fridge
*Let the infusion cool to room temperature before storing
*When ready to serve, mix half and half with your favourite lemonade and pour over ice

Seaberry

I've been home from work for a couple of days now with an awful cold and flu. With the loss of most of my voice, you can only imagine how many cough drops I've gone through. I needed a change...so off to the cough/cold aisle in Shoppers. I found a few new options and chose the unfamiliar Seaberry Ricola. I'm no stranger to Ricola, but clueless about Seaberry. Reading the ingredients, I decide that if it goes so well with grapefruit, I'll probably like it.

Seaberry flavoured Ricola is different. It's not quite as soothing as the original Ricola, but it's bright and fruity (a welcome change from all the menthol).


This Just In
- Seaberry is more commonly referred to as Sea-buckthorn. It grows from the Atlantic coasts of Europe right across to northwestern China. In western Europe, it is mostly confined to sea coasts where salt spray off the sea prevents other larger plants from out-competing it.
- The female plants produce orange berries 6–9 mm in diameter, soft, juicy and rich in oils.
- Harvesting is difficult due to the dense thorn arrangement among the berries on each branch. A common harvesting technique is to remove an entire branch. A branch removed in this way is next frozen, allowing the berries to be easily shaken off.
- Sea-buckthorn berries are edible and nutritious, though very acidic and astringent.They are unpleasant to eat raw, unless frosted to reduce the astringency and/or mixed as a juice with sweeter substances such as apple or grape juice.

So much to learn about Seaberries. Thanks Wikipedia!

Hardy Buoys

When anyone asks me what I miss the most about living in BC, Hardy Bouys Smoked Salmon is usually near the top of the list. When asked what my favourite food in general is, it's still up there. Now, it can't be just any smoked and candied salmon. Oh no! It has to be fresh, locally caught salmon from BC. It also has to be smoked in Port Hardy, using only the most delicious authentic ingredients and pure Alderwood chips. This may sound a little extreme, but just you wait. I'm not setting anyone up for disappointment here. It's truly a special (and somewhat pricy) treat. This year for my birthday I picked up a few handfuls of Original Candied Smoked Salmon Nuggets and Maple Candied Smoked Salmon Nuggets for around $35.00. Quite the price, but worth every penny. If you're visiting Vancouver Island and happen to love salmon, do yourself a HUGE favour and pick up a couple of chunks!

http://www.hardybuoys.com

***Oddly enough, I don't like cooked salmon all that much. Just Smoked, Candied, and Raw.

What I Learned Last Week

In the spirit of Adam M's What I Learned This Week posts, I'd like to start one of my own.

1. Anise hyssop has been used by North American First Nations people as a breath-freshener, as a tea and as a sweetener. An infusion of the herb was used for chest pains, and the roots were used for coughs. (and I use it in a wonderful cookie recipe)

2. 100% of the cups at Starbucks will be reusable or recyclable by 2015.

3. Grapeseed oil has a really high smoke point which makes it excellent to cook with.

4. A solar cooker is a device which uses only sunlight to cook. Because they use no fuel and they cost nothing to run, humanitarian organizations are promoting their use worldwide to help slow deforestation and desertification, caused by the need for firewood used to cook.

5. Sweet potatoes are native to the tropical parts of South America, and were domesticated there at least 5000 years ago.

6. Banchan is a side dish that accompanies rice and soup. It can be anything from Kimchee to sauteed vegetables, tofu, cuttlefish, etc. (Korean cuisine)

Herb Wreath

What a wonderful Idea. Decorations you can eat. I must remind myself to make one of these next year.

I Love Spaghetti Squash : Part One

I worked a lot over the holidays. On Christmas Eve I made sure I had all the ingredients necessary to make one of my favourite spaghetti squash recipes. The plan was to make it for my family at some point during the four days we would all be together. Of course I was called into work after frying up the first four pancakes, so I showed my brother Trevor what to do and left him to it. I hear they were a big hit! Here's the recipe...

Spaghetti Squash Pancakes with Feta and Oregano

Ingredients:
1/3 of a whole cooked spaghetti squash
1 egg
4 tbsp. flour
3 tbsp. feta cheese
1/3 tsp. chili flakes
2 tsp. fresh oregano, chopped
salt & pepper
1 tbsp grapeseed oil

- Mix the egg with flour, salt and pepper to form a thick dough
- Add chili flakes, oregano, salt and pepper to the cooked squash
- Combine both mixtures
- Add in crumbled feta cheese (keeping the feta chunky)
- Heat grapeseed oil in the pan, scoop 1 large tbsp. of mixture and press into pan to form a pancake
- Cook on both sides at medium/high until golden and slightly crispy

Makes 6 pancakes

Culinary Tourism Management?

I've started a new project. As of this week I'm taking on certificate program entitled Culinary Tourism Management. The program encompasses a lot of what I want to get out of school and a career at the moment. This blog is where I intend to share my recipes, experiences and thoughts while working through this program and beyond. Good times.