September 17, 2009
Photo credit: James Tse
Last night I made a dinner that I was really proud to serve. My son liked it, too. In fact, we were just tucking in, enjoying our beet salads and talking about how great the beets have been this year when in walked Kayne West. He swept the salad bowl off the table and as it crashed to the floor in a million pieces he declared that while the beets had been good this year, the potatoes were the very best they’ve ever been! He said we could finish the beets that were on our plates but we just didn’t have the heart to continue. Truthfully, the moment was gone.
Now of course, this didn’t happen, but I do feel like I’ve been swooning over the very deserving beet crop an awful lot lately. Maybe it’s time that I shine the spot light on another root vegetable? So, without further ado, here goes….
Did you notice how great the potatoes are? Although we didn’t have the great summer weather that makes vacationing in Ontario a treat, somehow the potato crops have been fantastic this year! The corn has been great, too. In fact, I combined these two starchy veggies in a potato salad for a party weekend before last and it was a tremendous hit!
How do you like to prepare farm fresh new potatoes? Do you leave the skins on or peel ‘em first? And, almost more importantly, how do you think Kayne would like his potatoes prepared?
September 11, 2009
A few weeks ago I was looking for a new way to enjoy all the fantastic beets at the market and I came up with this yummy warm salad:
1 tsp (5 mL) curry paste
1 tbsp (15 mL) each minced fresh ginger
and cider vinegar
1/2 tsp (2 mL) each honey and minced fresh garlic
1/8 tsp (1 mL) ground cardamom
3 tbsp (45 mL) canola or extra virgin olive oil
Salt and Pepper
6 cups (1.5 L) warm or room temperature cooked beets
1 baby English cucumber, thinly sliced
1 green onion, thinly sliced
Blend the curry paste, honey, ginger and vinegar together until smooth. Stir in the garlic and while whisking, drizzle in the oil. Season with salt and pepper to taste.
Add the beets, cucumber and green onions. Toss to combine.
How do you like to prepare beets? Are you big on borscht or pleased by pickles?
August 13, 2009
This salad was the result of a panic attack: I looked at the counter and realized that I had way too many ripe peaches and tomatoes. The solution? Transform them into something fast!
I can’t seem to resist over-buying when I’m in the produce aisle at this time of year – everything looks so fantastic; it’s local; it’s good value and I just want it all! The downside to buying peaches and tomatoes by the basket instead of two or three at a time when you’re a family of three is that you have to eat a lot of produce quickly to avoid the guilt of wasting the best fruit you’ll taste all year long.
Peach and tomato salad
1 beefsteak or field tomato
4 fresh basil leaves (approx)
Salt and pepper
Extra virgin olive oil
4 handfuls mâché or another tender, small leaf lettuce
Blanch and peel the peaches. Cut them into wedges and toss with enough good quality balsamic vinegar to coat all over. Slice the tomato into wedges and add it to the bowl. Thinly slice the basil leaves and sprinkle over the fruit. Season with salt and pepper and drizzle with olive oil. Toss gently.
Taste and add more vinegar, oil, salt or pepper as needed. Toss with the lettuce and serve immediately.
August 10, 2009
Dill crowns are like Alec Baldwin before Tina Fey asked him to be on 30 Rock. What I’m trying to say is that everyone acknowledges that dill crowns are great in pickles or in the broth used to cook up crayfish but they don’t get starring roles nearly often enough. I want to be dill crowns’ Tina Fey and you, gentle readers, will determine my success not by giving them an Emmy nomination but by letting me know if you’ll use them sometime soon in one of your recipes.
Compared to younger dill fronds, dill crowns have a stronger flavour that leaves a pleasantly perfumy, lingering aftertaste. Dill crowns are already famous in Scandinavia where they are used in all kinds of concoctions for beef and fish. Personally, I love adding dill crowns to sautéed potatoes and onions for the last few minutes of cooking. They are also sensational stirred into warm, roasted beets. Dill crowns are even lovely when simply torn into bits and tossed into mesclun mix to add texture and flavour to a green salad.
Have I convinced you to give dill crowns a starring role on your table? Hope so!
August 6, 2009
What food could I eat three meals a day for a month? This article about Matt McClellan, a Florida pizza restaurant owner, encouraged me to ponder this question.
You see, McClellan is pulling a publicity stunt where he will eat nothing but pizza for a month. His intention is to bring not only attention to his own pizzeria but to prove that he can improve his health by switching to pizza and cutting out his other menu staples: Taco Bell and Burger King.
Criticizing McClellan’s plan would be so easy, but that’s not what this post is about. No, it’s about what food do you like that is flexible enough in its execution to actually be palatable for a month?
While pasta, soup, stir-fry and risotto seem to offer as much flexibility as a pizza, I think I’d opt for sandwiches since they really do have limitless variations.
What about you? Is there a food category that you could enjoy for 90 meals in a row?