Well, raspberry fever continues. We found a u-pick right down the road from us with wonderful, huge berries. I'm not usually a berry picker, but I wanted my kids to experience the torture, and much to my surprise, they had a great time. While their boxes were nearly empty, their faces were smeared with red juice and they had the look of truly satisfied raspberry appreciators. At first I was concerned that they not eat too many, out of respect for the farmer and the fact that we pay for them by the full box, not the full belly. The solution is to guess how much they might have eaten and simply pay for it.
This recipe is so simple, but unbelievably good. If you live in the Valley, the some of the finest cultivated (and Organic!) blueberries are available from Lazy Brook Farm (year round, they freeze them). There are also dozens of blueberry u-picks open right now, and wild blueberries can be found growing all over the place...just look down! Collect your berries, make the Vanilla Cupcakes, whip up a little cream and make this tasty dessert in no time at all:
Raspberry Blueberry Shortcakes for 6
6 Vanilla Cupcakes (or use your favourite scone recipe instead)
1 pint Blueberries
1/4 C. Sugar
1 pint Raspberries
1 C. Whipping Cream
1 t. Vanilla
Sugar to taste
Heat the blueberries and sugar over medium high heat in a saucepan. When they are juicy and bubbling (after about five minutes), remove from the heat. Let cool about ten minutes, then fold in the raspberries. Whip the cream and add the vanilla and sugar to taste. Split the cupcakes, top with half the berries and cream, then replace the tops and spoon on the rest of the berries and cream. ahhhh...
Thursday, July 29, 2010
Sunday, July 25, 2010
Kale and Swiss Chard
Kale and Swiss Chard are among the most beautiful of vegetables. Sold in enormous bunches, and in a multitude of gorgeous colours, these greens practically jump into your market bag (they do look stylish jauntily peeking out of there). It's only when you get home that you go "uh-oh! What was I thinking, buying this many greens?" Well, if you are crazy healthy like my two good friends named Melissa and Melyssa, you put them in a smoothie and head back the next week for more. However, the rest of us may want to dress it up a little, or at least cook it. Luckily, it's easy.
Greens with Caramelized Onions
1 T. Olive Oil
1 large Onion, sliced or diced
2 Cloves Garlic, minced
1 bunch Swiss Chard or Kale, chopped (stems are most welcome, but separate them from the leaves and chop them)
Salt and Pepper
Optional: Balsamic Vinegar, Raisins, Dried Cherries, Feta, Parmesan Cheese
Heat your largest pan over medium heat and add the olive oil and onions. Stir and cook for at least ten minutes, until onions have softened and are browned in spots. You may add a little water from time to time if the onions are sticking. Turn the heat to high and stir in the garlic and stems. Saute for a minute. If you're using kale, add the chopped leaves at this point and about 1/4 C. water. Cover and cook for about five minutes, until kale is tender. If using Swiss Chard, the water isn't necessary. Just add the leaves and stir until wilted. In either case, season to taste with salt and pepper. If you like, add a sprinkle of balsamic vinegar, and/or a small amount of any or all of the suggested toppings!
Chicken Penne with Raspberries and Greens
1 batch Greens with Caramelized Onions
1 C. Whipping Cream
1/2 C. Apple Cider (optional, I love Boates)
1 lb. Penne or your favourite pasta, cooked
2 C. cooked chicken, diced or shredded
1 pint Raspberries
Freshly Grated Parmesan Cheese and Chopped Parsley
Prepare the greens in your largest pan, then stir in the cream and cider if using. Bring to a boil over medium high heat and let bubble for a minute. Stir in the pasta and chicken. Cover and cook for about five minutes, until sauce has thickened and pasta is nicely coated. Season to taste with salt and pepper, and divide among 6 bowls. Garnish with the raspberries and sprinkle with the parmesan cheese and parsley.
Greens with Caramelized Onions
1 T. Olive Oil
1 large Onion, sliced or diced
2 Cloves Garlic, minced
1 bunch Swiss Chard or Kale, chopped (stems are most welcome, but separate them from the leaves and chop them)
Salt and Pepper
Optional: Balsamic Vinegar, Raisins, Dried Cherries, Feta, Parmesan Cheese
Heat your largest pan over medium heat and add the olive oil and onions. Stir and cook for at least ten minutes, until onions have softened and are browned in spots. You may add a little water from time to time if the onions are sticking. Turn the heat to high and stir in the garlic and stems. Saute for a minute. If you're using kale, add the chopped leaves at this point and about 1/4 C. water. Cover and cook for about five minutes, until kale is tender. If using Swiss Chard, the water isn't necessary. Just add the leaves and stir until wilted. In either case, season to taste with salt and pepper. If you like, add a sprinkle of balsamic vinegar, and/or a small amount of any or all of the suggested toppings!
Chicken Penne with Raspberries and Greens
1 batch Greens with Caramelized Onions
1 C. Whipping Cream
1/2 C. Apple Cider (optional, I love Boates)
1 lb. Penne or your favourite pasta, cooked
2 C. cooked chicken, diced or shredded
1 pint Raspberries
Freshly Grated Parmesan Cheese and Chopped Parsley
Prepare the greens in your largest pan, then stir in the cream and cider if using. Bring to a boil over medium high heat and let bubble for a minute. Stir in the pasta and chicken. Cover and cook for about five minutes, until sauce has thickened and pasta is nicely coated. Season to taste with salt and pepper, and divide among 6 bowls. Garnish with the raspberries and sprinkle with the parmesan cheese and parsley.
Friday, July 23, 2010
Green Beans and Wee Potatoes
Beans are not exciting to my children. In fact, my deepest, darkest confession to you is that, despite my boundless veggie enthusiasm, and my best efforts, my kids really don't like many vegetables. I'm not going to go to great lengths to disguise them (although I do like the idea of pureeing extra goodness into tomato sauce), I just want them to like them! My mother reminds me that we need to taste new foods about ten times before we start enjoying them, so that is why I turn a blind eye to the giant cup of plum sauce my daughter needs to get down 3 spears of broccoli. I don't care if they dip their peas in ketchup! Just eat it. On the list of acceptable: Carrots, raw. Sugar snap peas. Cucumbers. Pickles (I know they're cucumbers, but I'm desperate!) Red peppers. Potatoes. And, my son likes to eat green beans, but only the teeny babies out of the pod, thus reducing his consumption by about 98%.
Anyhow, company was coming, so I knew my efforts had a better chance of being appreciated. My friend Christy Ann's husband James has a gorgeous, neatly arranged garden that is apparently producing like mad. Along with the most beautiful head of cauliflower ever grown (about the size of the heads of three children put together) he brought along a bag of pristine fresh green and wax beans. I happen to know that if you have beans, you've got BEANS, and as a child I remember having to pick way too many from our garden. I mercilessly yanked the beans from the plants, hoping to uproot them and avoid having to do this duty again. Anyway, I didn't plant enough this year for our winter needs, so I was very grateful for the gift. And the fact that they were already picked.
Beans are a great favourite of mine now, and I love them roasted. This is another Mollie Katzen trick: Toss a great number of Green or Wax Beans with Olive Oil and salt, then roast them at 400 (can anyone tell me how to make a degree symbol appear???) for about 30 minutes, tossing them every ten minutes or so, until tender and browned in spots. Drizzle with a little balsamic or lemon juice.
As a kid, I had a big thing for Three Bean Salad. Still do. Since I'm sure you don't need a recipe for that, here's a variation on the sweet and sour theme, with a fresh hit of basil to keep it fancy enough for good company.
Green Bean Salad with Feta and Basil
4 C. Green or Wax Beans, stemmed and snapped in half
1 C. diced Red Pepper
1/2 C. fresh Basil
1 T. Sugar (or leave it out if you prefer)
1 clove Garlic
1/4 C. Apple Cider Vinegar
1/3 C. crumbled Feta Cheese
2 T. Olive Oil
Bring a large pot of salted water to a boil. Toss in the beans, bring the water back to a boil, and cook for 5-7 minutes, until just tender. Meanwhile, combine all the basil, sugar, garlic, vinegar, feta and olive oil in a food processor and blend until smooth. Once the beans are cooked, drain them thoroughly and combine with while still hot with the dressing and the red pepper. Serve warm, at room temperature, or chilled.
We had slow cooked barbecue ribs that I brought home from the Cafe for dinner with the bean salad, so we had to have potatoes in some form or other! This is my grandmother's method for pan-roasted potatoes. You don't want to turn on the oven, right? The parsley at the end is wonderful, but not essential. You could also use thyme, dill, or basil!
Parsley Potatoes
2 lb. little New Potatoes
2 T. Olive Oil
1/4 C. minced Parsley
Salt and Pepper
Wash the potatoes well and cut them in half. Heat a large skillet (preferably 12 inch, or prepare in batches) over medium high heat for a few minutes, then pour in the oil. Tilt the pan to coat it, then throw in the potatoes. Try to spread them in one layer. Cover the pan and cook for 20-25 minutes, shaking the pan from time to time. Test a potato to make sure it's tender, then stir in the parsley and salt and pepper to taste. These potatoes can be prepared at least an hour ahead and left to sit in the pan on the stove until everything else is ready.
Anyhow, company was coming, so I knew my efforts had a better chance of being appreciated. My friend Christy Ann's husband James has a gorgeous, neatly arranged garden that is apparently producing like mad. Along with the most beautiful head of cauliflower ever grown (about the size of the heads of three children put together) he brought along a bag of pristine fresh green and wax beans. I happen to know that if you have beans, you've got BEANS, and as a child I remember having to pick way too many from our garden. I mercilessly yanked the beans from the plants, hoping to uproot them and avoid having to do this duty again. Anyway, I didn't plant enough this year for our winter needs, so I was very grateful for the gift. And the fact that they were already picked.
Beans are a great favourite of mine now, and I love them roasted. This is another Mollie Katzen trick: Toss a great number of Green or Wax Beans with Olive Oil and salt, then roast them at 400 (can anyone tell me how to make a degree symbol appear???) for about 30 minutes, tossing them every ten minutes or so, until tender and browned in spots. Drizzle with a little balsamic or lemon juice.
As a kid, I had a big thing for Three Bean Salad. Still do. Since I'm sure you don't need a recipe for that, here's a variation on the sweet and sour theme, with a fresh hit of basil to keep it fancy enough for good company.
Green Bean Salad with Feta and Basil
4 C. Green or Wax Beans, stemmed and snapped in half
1 C. diced Red Pepper
1/2 C. fresh Basil
1 T. Sugar (or leave it out if you prefer)
1 clove Garlic
1/4 C. Apple Cider Vinegar
1/3 C. crumbled Feta Cheese
2 T. Olive Oil
Bring a large pot of salted water to a boil. Toss in the beans, bring the water back to a boil, and cook for 5-7 minutes, until just tender. Meanwhile, combine all the basil, sugar, garlic, vinegar, feta and olive oil in a food processor and blend until smooth. Once the beans are cooked, drain them thoroughly and combine with while still hot with the dressing and the red pepper. Serve warm, at room temperature, or chilled.
We had slow cooked barbecue ribs that I brought home from the Cafe for dinner with the bean salad, so we had to have potatoes in some form or other! This is my grandmother's method for pan-roasted potatoes. You don't want to turn on the oven, right? The parsley at the end is wonderful, but not essential. You could also use thyme, dill, or basil!
Parsley Potatoes
2 lb. little New Potatoes
2 T. Olive Oil
1/4 C. minced Parsley
Salt and Pepper
Wash the potatoes well and cut them in half. Heat a large skillet (preferably 12 inch, or prepare in batches) over medium high heat for a few minutes, then pour in the oil. Tilt the pan to coat it, then throw in the potatoes. Try to spread them in one layer. Cover the pan and cook for 20-25 minutes, shaking the pan from time to time. Test a potato to make sure it's tender, then stir in the parsley and salt and pepper to taste. These potatoes can be prepared at least an hour ahead and left to sit in the pan on the stove until everything else is ready.
Wednesday, July 21, 2010
Raspberries
I've always been obsessed with raspberries. Raspberry iced tea at the Coffee Merchant when I was a kid, raspberry sorbet (once!) at Chez La Vigne, raspberry tart baked from an old Harrowsmith magazine, raspberry soda on a road trip with my parents to the States. I can't seem to get sick of them. Finally this year, I've planted a little row of them in my garden, but until they can provide the 50 pounds or so a year that I eat, I'll be buying them frozen from Webster's, a farm a few miles from the Cafe that also supplies us with our baking beans. They pack them solid in tubs, which isn't totally convenient, but I'll tell you this: those berries, defrosted carefully, look and taste so much like fresh it's ridiculous.
Strawberries are very nearly done for now, though I look forward to eating more in August when the later-season berries are ripening. I love how, just as they slip away, the pints of raspberries start appearing at little tables and stands. My favourite spot to buy fresh raspberries is at Darlene's in Windermere, where the Grays also grow wine grapes to perfection. These are expertly converted into the luscious Windermere white wine by Jost Winery. Last year, the kids and I stopped there and I spent ten minutes in their driveway madly hunting my car for 3.50 in change (this is a good reason not to clean your car!) and we returned home with our prize.
Just this evening my son and I wandered down our driveway and picked two small handfuls of raspberries from wild canes. A taste was enough for my daughter to get her mind off her missing chicken for a second and smile (the chicken returned a while later). Oh, July! If only we could spread your sweet summer excesses over the entire year. Well, get your freezer bags ready. Nothing freezes quite as well, or is more welcome in January, then a Valley raspberry. Buy a few pints and spread them gently in single layer on a cookie sheet. After a few hours, when they're frozen solid, shake them into a bag. Hide them away. There are plenty of lovely simple ways to enjoy raspberries, like on top of your hot cereal with a good hit of maple syrup, or gently crushed into a Raspberry Shortcake, or with creamy goat cheese and greens. For that one, I suggest the following vinaigrette:
Raspberry Balsamic Dressing
1 clove Garlic
1/2 t. Salt
2 T. minced Red Onion
1 t. Dijon Mustard
1 T. Honey or Maple Syrup (omit if using jam)
a few good grinds of Black Pepper
1 t. dried Oregano
1/2 C. fresh Raspberries or 1/4 C. Raspberry Jam
1/4 C. Balsamic Vinegar
1/4 C. Red Wine Vinegar
3/4 C. Canola or Olive Oil
Combine everything but the oil in a food processor and process until smooth. Transfer to a jar, add the oil, and shake until combined. This dressing will keep for at least 2 weeks, refrigerated and tightly sealed.
If you like your raspberry recipes a little more complex, this should keep you busy! It will also result in a memorable cake, one that you might think about more than you want to.
Lemon Raspberry Cream Cake Serves 16
You can make everything ahead of time and refrigerate, then assemble the next day!
The Cake:
2 C. sugar
4 eggs
1 C. oil
1 C. water
2 ½ C. flour
½ t. salt
2 ¼ t. baking powder
1 t. vanilla
Beat sugar and eggs, than add remaining ingredients and beat for 1 minute. Pour into two 8 or 9 inch greased and floured pans. Bake about 30 minutes at 350, until skewer inserted in middle comes out clean. Remove from pans and cool on a rack.
The Lemon Curd:
3 eggs
1/3 C. sugar
zest of 1 lemon
½ C. lemon juice
6 T. butter
1/2 C. Cream Cheese
Whisk together in saucepan, then cook over medium heat until butter is melted. Continue to whisk until mixture is thickened, then strain. Set aside to cool. Beat cream cheese until smooth, then whisk in the lemon mixture.
The Raspberry Sauce:
2 C. raspberries
1/2 C. sugar
1 T. Lemon Juice
1 T. Cornstarch
Combine in a sauce pan and heat gently until mixture bubbles and thickens. Scrape into a bowl and let cool.
Cream Cheese Frosting
12 oz. Cream Cheese
½ C. butter
1 T. vanilla
3 ½ C. icing sugar
Pulse in processor until creamy.
To Assemble: Split cakes into two layers. Top three of the layers with Raspberry Sauce and Lemon Curd, then stack together. Top with the plain layer. Frost all over with Cream Cheese Frosting.
Strawberries are very nearly done for now, though I look forward to eating more in August when the later-season berries are ripening. I love how, just as they slip away, the pints of raspberries start appearing at little tables and stands. My favourite spot to buy fresh raspberries is at Darlene's in Windermere, where the Grays also grow wine grapes to perfection. These are expertly converted into the luscious Windermere white wine by Jost Winery. Last year, the kids and I stopped there and I spent ten minutes in their driveway madly hunting my car for 3.50 in change (this is a good reason not to clean your car!) and we returned home with our prize.
Just this evening my son and I wandered down our driveway and picked two small handfuls of raspberries from wild canes. A taste was enough for my daughter to get her mind off her missing chicken for a second and smile (the chicken returned a while later). Oh, July! If only we could spread your sweet summer excesses over the entire year. Well, get your freezer bags ready. Nothing freezes quite as well, or is more welcome in January, then a Valley raspberry. Buy a few pints and spread them gently in single layer on a cookie sheet. After a few hours, when they're frozen solid, shake them into a bag. Hide them away. There are plenty of lovely simple ways to enjoy raspberries, like on top of your hot cereal with a good hit of maple syrup, or gently crushed into a Raspberry Shortcake, or with creamy goat cheese and greens. For that one, I suggest the following vinaigrette:
Raspberry Balsamic Dressing
1 clove Garlic
1/2 t. Salt
2 T. minced Red Onion
1 t. Dijon Mustard
1 T. Honey or Maple Syrup (omit if using jam)
a few good grinds of Black Pepper
1 t. dried Oregano
1/2 C. fresh Raspberries or 1/4 C. Raspberry Jam
1/4 C. Balsamic Vinegar
1/4 C. Red Wine Vinegar
3/4 C. Canola or Olive Oil
Combine everything but the oil in a food processor and process until smooth. Transfer to a jar, add the oil, and shake until combined. This dressing will keep for at least 2 weeks, refrigerated and tightly sealed.
If you like your raspberry recipes a little more complex, this should keep you busy! It will also result in a memorable cake, one that you might think about more than you want to.
Lemon Raspberry Cream Cake Serves 16
You can make everything ahead of time and refrigerate, then assemble the next day!
The Cake:
2 C. sugar
4 eggs
1 C. oil
1 C. water
2 ½ C. flour
½ t. salt
2 ¼ t. baking powder
1 t. vanilla
Beat sugar and eggs, than add remaining ingredients and beat for 1 minute. Pour into two 8 or 9 inch greased and floured pans. Bake about 30 minutes at 350, until skewer inserted in middle comes out clean. Remove from pans and cool on a rack.
The Lemon Curd:
3 eggs
1/3 C. sugar
zest of 1 lemon
½ C. lemon juice
6 T. butter
1/2 C. Cream Cheese
Whisk together in saucepan, then cook over medium heat until butter is melted. Continue to whisk until mixture is thickened, then strain. Set aside to cool. Beat cream cheese until smooth, then whisk in the lemon mixture.
The Raspberry Sauce:
2 C. raspberries
1/2 C. sugar
1 T. Lemon Juice
1 T. Cornstarch
Combine in a sauce pan and heat gently until mixture bubbles and thickens. Scrape into a bowl and let cool.
Cream Cheese Frosting
12 oz. Cream Cheese
½ C. butter
1 T. vanilla
3 ½ C. icing sugar
Pulse in processor until creamy.
To Assemble: Split cakes into two layers. Top three of the layers with Raspberry Sauce and Lemon Curd, then stack together. Top with the plain layer. Frost all over with Cream Cheese Frosting.
Thursday, July 15, 2010
Sugar Snap Peas
One summer, the sugar snaps were fattening up in the garden when John came to visit. I was probably about ten. My father, who is an incredibly enthusiastic gardener, is a Sugar Snap Pea Lover, and babies those things until they produce so many peas, no one knows what to do with them. At the time, my mom was following the Weight Watchers program and her and John were struggling to come up with a plan for turning a pile of peas into a side dish for dinner. John was suggesting a cream sauce, and that obviously wasn't going to fit the bill. There was a small argument about butter, and John won by assuring her he would only use a small amount. I'm not sure where he got the idea for making peas this way, but once we tasted them that night, we never went back. Yes, raw peas are great, but these are amazing. After a brief stir-fry in butter, these peas are sweeter, greener, and even Pea-ier than straight from the vine. Warm throughout, but practically still raw, they are pure sunshine in a bowl.
Sugar snap peas are available at farmer's markets in pints or by the pound. Buy a couple pints for this recipe, so you can snack on some while you drive home. You can sometimes find immaculate peas, but don't let a little white scarring scare you away. As long as the peas seem fresh and crisp, the scars will disappear in cooking. To get them ready for cooking or just popping in your mouth, snap the stem towards the curved side of the pea, then peel the string away with it.
Sugar Snap Peas in Brown Butter (serves 4-6)
1 lb. Sugar Snap Peas, stemmed and stringed
1 T. Butter (but you can use a little less if you like)
a pinch of Salt
Heat a wide frying pan over medium high heat for a couple minutes. Add the butter, and let it melt. After another minute, throw in the peas. They should sizzle immediately. Stir or toss until peas are bright green, glossy, and hot throughout. A little browning adds even more flavour! Sprinkle with just a pinch of salt and serve.
Monday, July 12, 2010
Lobster
Nova Scotia. The land where lobster reigns supreme and is a treat, even for those who live close to a dock. If you're lucky, as I have been three times in my life (twice in the last week!), someone will give you some lobster out of the blue. Then, when you eat it, it tastes ten times as good for being a gift. Last Tuesday, at 9:30 pm, I got a phone call offering me nine lobsters if I would pick them up NOW. That meant starting a pots of water to boil at 10, mercilessly stuffing in blue and green lobsters in ones and twos (my pots are really too small), setting the timer, pulling them out when red, and finally finding room for the giant bowl that contained them in the fridge. Then, the next day, I pulled off all the tails, claws and legs, cracked them all open, and ended up with a pile of lobster meat.
The tails are easy. Just cup them in your hand, squeeze hard until the shell cracks, then open them from the front like you're shelling peas and pop out the meat. If you have a nice big one, those little mermaid fins on the bottom of the tail shell each contain a lovely little fan-shaped piece of meat, too. Personally, I like to pull back the top of the tail meat to reveal the intestine and get that thing the heck out of there. I also take the opportunity at this point to rinse off the tomalley (green mushy liver). The claws and sections of knuckles attached are a little harder. Separate them all from each other, then place each claw on a hard surface and whack with a mallet or the flat side of a hammer until it cracks from one side to the other. Pull it open until you can ease out the claw meat, wiggling the little pincer claw as you go (it might pop out attached, or it might break off. If it does break, you'll have to fish it out with a toothpick or skewer). For the knuckles, cut through the shell on one side with strong scissors or shears, then push the meat out. For legs (and only bother if they're from a large lobster) roll the meat right out with a rolling pin. You'll have a pile of meat that looks considerably small compared to your efforts. I like to slice the tail, leave the knuckle meat, and cut the claws in half horizontally so they still look like claws.
I have learned to really love lobster, but I don't like the hassle of dealing with the giant bug right at the table. So I go through the above fuss beforehand, preferably the day before. By the next day, I've forgotten how gross dealing with lobster is and how cranky it makes me. Then, I simply reheat the meat gently in garlic butter, pop a baguette into the oven, and make a salad. The lobster goes right to the table in the pan, we dip our bread into the juices and eat ourselves silly. No one gets spattered in lobster juice, or stabbed by prickly parts, or feels stupid because they don't know how to crack a lobster. Best of all, no one wears a plastic bib.
By the way, the second time the lobster miracle happened this week, it was at a cottage resort we were staying at over the weekend. Our neighbour two cottages down offered my mom a bag of five beautiful squirming lobsters. Apparently, the people at the next cottage over had turned them down. I felt bad when they were watching us devouring the lobsters at our outdoor picnic table, so we called them over for a pre-cooked, pre-shelled share. I think we were all happy with our luck, and very grateful to our lobster benefactor.
Steamed Lobster
My Dad and I argued about the relative cruelty of steaming versus boiling. I think I've convinced him that live steam is hotter, does the job quicker, and is way easier.
Lobsters (plan on at least 1 ½ lb. Lobster per person)
Salt
Big Pot
Put two inches of water in the bottom of the pot and bring to a boil. Add a couple tablespoonfuls of salt. Remove the bands from the claws if you're crazy (I'm not) and lower as many lobsters as will fit into the pot. Clap on the top and let the water come back to a boil. Start timing. For 1 ½ lb. Lobsters, cook for 12 minutes after the water comes back to a boil. For 2 lb. Lobsters, cook for 14 minutes. Add an extra 2 minutes for every ½ lb after that. Pull the lobsters out with tongs, then eat right away with garlic butter, or let cool (overnight in the fridge if you like) and crack as described above. To reheat, melt a couple tablespoons of butter over low heat in a heavy pan and add a minced clove or two of garlic. Toss in the lobster pieces and heat for about five minutes, turning them occasionally, until warm throughout. Serve straight from the pan at the table with crusty bread and a tangy salad. Lobster freezes very well packed in airtight containers. It's a fun thing to have tucked away in your freezer, and even a half cup adds an air of luxury to a pasta dish for unexpected company (especially from away), as a garnish for bruschetta topped with tomato and basil, or with a little good mayo, some chopped celery and freshly ground pepper in a sandwich. Let your enjoyment be commensurate with the enormous effort you've put in to preparing such a treat!
The tails are easy. Just cup them in your hand, squeeze hard until the shell cracks, then open them from the front like you're shelling peas and pop out the meat. If you have a nice big one, those little mermaid fins on the bottom of the tail shell each contain a lovely little fan-shaped piece of meat, too. Personally, I like to pull back the top of the tail meat to reveal the intestine and get that thing the heck out of there. I also take the opportunity at this point to rinse off the tomalley (green mushy liver). The claws and sections of knuckles attached are a little harder. Separate them all from each other, then place each claw on a hard surface and whack with a mallet or the flat side of a hammer until it cracks from one side to the other. Pull it open until you can ease out the claw meat, wiggling the little pincer claw as you go (it might pop out attached, or it might break off. If it does break, you'll have to fish it out with a toothpick or skewer). For the knuckles, cut through the shell on one side with strong scissors or shears, then push the meat out. For legs (and only bother if they're from a large lobster) roll the meat right out with a rolling pin. You'll have a pile of meat that looks considerably small compared to your efforts. I like to slice the tail, leave the knuckle meat, and cut the claws in half horizontally so they still look like claws.
I have learned to really love lobster, but I don't like the hassle of dealing with the giant bug right at the table. So I go through the above fuss beforehand, preferably the day before. By the next day, I've forgotten how gross dealing with lobster is and how cranky it makes me. Then, I simply reheat the meat gently in garlic butter, pop a baguette into the oven, and make a salad. The lobster goes right to the table in the pan, we dip our bread into the juices and eat ourselves silly. No one gets spattered in lobster juice, or stabbed by prickly parts, or feels stupid because they don't know how to crack a lobster. Best of all, no one wears a plastic bib.
By the way, the second time the lobster miracle happened this week, it was at a cottage resort we were staying at over the weekend. Our neighbour two cottages down offered my mom a bag of five beautiful squirming lobsters. Apparently, the people at the next cottage over had turned them down. I felt bad when they were watching us devouring the lobsters at our outdoor picnic table, so we called them over for a pre-cooked, pre-shelled share. I think we were all happy with our luck, and very grateful to our lobster benefactor.
Steamed Lobster
My Dad and I argued about the relative cruelty of steaming versus boiling. I think I've convinced him that live steam is hotter, does the job quicker, and is way easier.
Lobsters (plan on at least 1 ½ lb. Lobster per person)
Salt
Big Pot
Put two inches of water in the bottom of the pot and bring to a boil. Add a couple tablespoonfuls of salt. Remove the bands from the claws if you're crazy (I'm not) and lower as many lobsters as will fit into the pot. Clap on the top and let the water come back to a boil. Start timing. For 1 ½ lb. Lobsters, cook for 12 minutes after the water comes back to a boil. For 2 lb. Lobsters, cook for 14 minutes. Add an extra 2 minutes for every ½ lb after that. Pull the lobsters out with tongs, then eat right away with garlic butter, or let cool (overnight in the fridge if you like) and crack as described above. To reheat, melt a couple tablespoons of butter over low heat in a heavy pan and add a minced clove or two of garlic. Toss in the lobster pieces and heat for about five minutes, turning them occasionally, until warm throughout. Serve straight from the pan at the table with crusty bread and a tangy salad. Lobster freezes very well packed in airtight containers. It's a fun thing to have tucked away in your freezer, and even a half cup adds an air of luxury to a pasta dish for unexpected company (especially from away), as a garnish for bruschetta topped with tomato and basil, or with a little good mayo, some chopped celery and freshly ground pepper in a sandwich. Let your enjoyment be commensurate with the enormous effort you've put in to preparing such a treat!
Thursday, July 8, 2010
Honey Curry Dip
We throw two official staff parties every year-one in January after the craziness of Christmas parties has died down, and the other on Canada Day, just before the craziness of summer begins. There's also a Halloween party whenever someone has the desire to spearhead it. Union Street Cafe's staff are a family, albeit somewhat dysfunctional, and we truly love one another. Just as we're getting on each others' nerves, a little festive fun time can lift everyone's spirits and help us remember it's just a restaurant we work at, not an emergency room.
Of course, food figures into the fun even more then drink, so a couple weeks beforehand, I dream up some tasty snacks that bear almost no resemblance to what we serve at work. This past Thursday, that meant Greek Chicken Pitas, Vietnamese Meatball Sandwiches, miniature Hamburgers and a veggie tray with a super yummy and somehow retro-tasting Honey Curry Dip. I highly recommend it with the sweet little Sugar Snap Peas that are hitting their stride right about now.
I can also tell you that mayonnaise, being so utterly commonplace, becomes somewhat of a miracle (and I don't mean Whip) when made with your five year old son and two year old nephew. For that kind of fun, take one Egg and put it in a blender or food processor. Add a big pinch of Salt and a teaspoon of Dijon, plus a teaspoon of Vinegar or Lemon Juice. Get the motor running, then drizzle in 1½ cups Canola Oil very slowly. Watch their amazement (and maybe even your own) as the mayonnaise thickens before your very eyes! Then use it in this dip, and refrigerate the rest for your sandwiches, potato salad or perhaps licking off the spoon (you know who you are).
Honey Curry Dip
1 T. Curry Powder
1 T. Canola Oil
1 C. Sour Cream
½ C. Mayonnaise
¼ C. Honey (I use Foote Family Farms)
½ t. Salt
¼ C, Chopped Cilantro (optional, but highly recommended)
Heat the oil with the curry powder over medium high heat in a small skillet. After a minute or so ,the mixture will foam and smell very aromatic. (This step will absolutely elevate your dip above all other curry concoctions). Remove it from the heat. In a bowl, combine the sour cream, mayonnaise, honey and salt, and scrape in the curry and oil mixture. Add the cilantro and serve with assorted veggies, crackers (rice crackers are especially good) or potato chips. After chilling, the dip is thick enough to be a delicious condiment for burgers or folded into diced chicken, cranberries, celery and green onion for a killer Chicken Curry Salad.
I have personally banned this dip from my refrigerator since I cannot resist its call, but if you make a batch, please invite me over.
Of course, food figures into the fun even more then drink, so a couple weeks beforehand, I dream up some tasty snacks that bear almost no resemblance to what we serve at work. This past Thursday, that meant Greek Chicken Pitas, Vietnamese Meatball Sandwiches, miniature Hamburgers and a veggie tray with a super yummy and somehow retro-tasting Honey Curry Dip. I highly recommend it with the sweet little Sugar Snap Peas that are hitting their stride right about now.
I can also tell you that mayonnaise, being so utterly commonplace, becomes somewhat of a miracle (and I don't mean Whip) when made with your five year old son and two year old nephew. For that kind of fun, take one Egg and put it in a blender or food processor. Add a big pinch of Salt and a teaspoon of Dijon, plus a teaspoon of Vinegar or Lemon Juice. Get the motor running, then drizzle in 1½ cups Canola Oil very slowly. Watch their amazement (and maybe even your own) as the mayonnaise thickens before your very eyes! Then use it in this dip, and refrigerate the rest for your sandwiches, potato salad or perhaps licking off the spoon (you know who you are).
Honey Curry Dip
1 T. Curry Powder
1 T. Canola Oil
1 C. Sour Cream
½ C. Mayonnaise
¼ C. Honey (I use Foote Family Farms)
½ t. Salt
¼ C, Chopped Cilantro (optional, but highly recommended)
Heat the oil with the curry powder over medium high heat in a small skillet. After a minute or so ,the mixture will foam and smell very aromatic. (This step will absolutely elevate your dip above all other curry concoctions). Remove it from the heat. In a bowl, combine the sour cream, mayonnaise, honey and salt, and scrape in the curry and oil mixture. Add the cilantro and serve with assorted veggies, crackers (rice crackers are especially good) or potato chips. After chilling, the dip is thick enough to be a delicious condiment for burgers or folded into diced chicken, cranberries, celery and green onion for a killer Chicken Curry Salad.
I have personally banned this dip from my refrigerator since I cannot resist its call, but if you make a batch, please invite me over.
Sunday, July 4, 2010
Hodge Podge
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| My Nova Scotia Garden in June |
Hodge Podge serves 4-6
1 lb. New Potatoes, halved if large
1 lb. New Carrots, cut into thick slices
1/2 lb. Sugar Snap Peas, stems removed (or use 1/2 lb shelled peas)
1 lb. Green or Yellow Beans, stems removed and snapped in half
2 T. Butter
2 T. All-Purpose Flour
1 1/2 C. Milk
1/2 t. Salt
Pepper
Bring a large pot of salted water to a boil and drop in the potatoes and carrots. After 10 minutes, check the potatoes. When they are almost tender, add the beans. Simmer for another few minutes, then turn off the heat and add the peas. Leave while you make the sauce. Heat a large saucepan over medium high heat. Add the butter, and when it has melted, whisk in the flour. When it is smooth, slowly add the milk, whisking all the while. Continue cooking until mixture bubbles and thickens. Season with the salt and add pepper to taste. Drain the cooked vegetables, saving a little water for thinning. Add to the pot containing the sauce and combine thoroughly, adding cooking water if necessary.
Now that you have your basic Hodge Podge (try it like this first if you've never had it before) you can go crazy with variations. Try stirring in a couple tablespoons of pesto, or chopped fresh herbs. Add asparagus with the beans, or chopped spinach with the peas. If you grow garlic and have scapes to use up, chop them and add with the beans.
Best of all, cut a roasted chicken from your neighbour into serving pieces. Load up your plate with Hodge Podge, then top with a piece of chicken and a spoonful of the roasting juices from the pan.
Friday, July 2, 2010
Nothin' Says Lovin' like Focaccia in the Oven
The last two weekends, I have catered weddings. They were both beautiful outdoor extravaganzas, with lovely weather (sunny and breezy), and both took place in gorgeous rural settings. These were hands-on weddings, planned by creative people that really put their heart and soul into putting on a wonderful celebration for their friends and families. Both were breathtaking.
Sometimes in the scramble to get the food ready and to the wedding, I forget that someone is really getting married. Then poof!, the stunning bride appears in her gown. It always takes me by surprise, the power of the idea of a true love promised to last forever. The families, the cake, the kids, the food, the dresses, just the amazing effort of creating a memory. I am always overcome.
Congratulations Candice and Jeremy and Shasta and Patrick!
So I thought I'd provide a couple fun party recipes from these celebrations. Both use a wonderful no-knead focaccia dough. It is amazing and flexible, easy-peasy and impressive. In the first recipe, the dough is baked thick so it can be split and stuffed. In the second, it makes a great thin pizza crust.
Roasted Vegetable Focaccia Bites (We make these all the time, but made up miniature for Candice and Jeremy's wedding, these were a big hit!)
Makes 32 mini sandwiches, or 12 lunch size sandwiches
Focaccia Bread (adapted from Suzanne Dunaway’s No Need to Knead Bread Book)
2 cups Warm Water
2 teaspoons Yeast
4 cups Unbleached All-Purpose Flour (or use part Whole Wheat Flour)
1 tablespoon Salt (I use Sifto Kosher Salt at home)
3 tablespoons Olive Oil, divided
2 teaspoons dried Rosemary or 2 tablespoons fresh rosemary, chopped
Sprinkle the yeast over the water in a large bowl. After five minutes, add the salt, 1 tablespoon of the olive oil and 2 cups of the flour. Stir until smooth, then add the rest of the flour. Stir with a large spoon for two minutes until the dough is smooth and flour is incorporated. The dough will be very sticky. Cover the bowl and let the dough rise until doubled in volume, 45 minutes to an hour. Preheat the oven to 500. Oil a 13x18 baking sheet and ease the dough with a scraper onto the middle of it. With oiled fingers, gently spread the dough into a large oval. Let rest for five minutes, then evenly push the dough to fill the pan. Drizzle with the remaining olive oil and sprinkle with the rosemary. Place the pan in the oven and reduce the heat to 450. Bake 15-20 minutes until golden brown. Let cool in the pan, then cut in half.
Sundried Tomato Mayonnaise:
¼ cup Sun-dried Tomatoes, soaked in warm water for 20 minutes
1 clove Garlic
¼ teaspoon Salt
2 tablespoons chopped Parsley
1 teaspoon dried Oregano
1 cup Mayonnaise
1 tablespoon Lemon Juice
Combine all ingredients in a food processor and process until fairly smooth.
Roasted Vegetables:
1 bulb Garlic, top ¼ inch cut off and wrapped whole in foil
4 large Carrots, peeled and cut into thick strips
1 Red Onion, cut into 8 wedges
1 Yellow Onion, cut into 8 wedges
1 bulb Fennel, tops removed and cut into thin slices
1 Red Pepper, seeded and cut into ¼ inch slices
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Salt
Preheat oven to 400. Combine carrots and onions in 13x18 pan. Drizzle with the olive oil and sprinkle with the salt, then toss the vegetables until coated. Nestle the garlic packet in the vegetables, and place in oven. Roast until vegetables begin to soften and brown, stirring occasionally, about 25 minutes. Add the fennel and red pepper and stir to coat with the oil. Continue to roast another 25 minutes, stirring occasionally so the vegetables around the sides of the pan don’t burn. Vegetables should be tender and browned. Remove the vegetables to a large bowl, and let the garlic cool. Squeeze the garlic out of its skin into a small bowl. Mash and add the balsamic vinegar, then stir this into the vegetables.
Assemble the Sandwiches:
Split each Focaccia piece horizontally. Spread the bottom and top generously with the sun-dried tomato mayonnaise and layer with roasted vegetables, then the top of the Focaccia. Cut each sandwich into 16 pieces.
You can try adding grilled pork tenderloin or chicken breast for a more substantial sandwich. These are perfect as is, but you can grill them in a panini press with or without mozzarella, too. The vegetables will keep about a week in the fridge and make a great side dish or addition to any pasta recipe.
Spinach and Tomato Pizza
These can be cut into mini wedges after cooling a bit, then arranged on a tray and served at room temperature.
1 recipe Focaccia Dough
2 C. Tomato Sauce (your favourite homemade or bottled)
1 lb. Spinach, trimmed and chopped
3 large Tomatoes, diced
4 C. Shredded Mozzarella
4 fat cloves Garlic, minced
Make the focaccia as described above, but divide between two pans. This will take a little more patience and coaxing, but it will work! Preheat the oven to 425. Spread the dough with the tomato sauce. Layer on the spinach, then the tomatoes, then the cheese. Sprinkle with the garlic. Bake for about 15 minutes, or until the cheese is bubbling and browned.
Sometimes in the scramble to get the food ready and to the wedding, I forget that someone is really getting married. Then poof!, the stunning bride appears in her gown. It always takes me by surprise, the power of the idea of a true love promised to last forever. The families, the cake, the kids, the food, the dresses, just the amazing effort of creating a memory. I am always overcome.
Congratulations Candice and Jeremy and Shasta and Patrick!
So I thought I'd provide a couple fun party recipes from these celebrations. Both use a wonderful no-knead focaccia dough. It is amazing and flexible, easy-peasy and impressive. In the first recipe, the dough is baked thick so it can be split and stuffed. In the second, it makes a great thin pizza crust.
Roasted Vegetable Focaccia Bites (We make these all the time, but made up miniature for Candice and Jeremy's wedding, these were a big hit!)
Makes 32 mini sandwiches, or 12 lunch size sandwiches
Focaccia Bread (adapted from Suzanne Dunaway’s No Need to Knead Bread Book)
2 cups Warm Water
2 teaspoons Yeast
4 cups Unbleached All-Purpose Flour (or use part Whole Wheat Flour)
1 tablespoon Salt (I use Sifto Kosher Salt at home)
3 tablespoons Olive Oil, divided
2 teaspoons dried Rosemary or 2 tablespoons fresh rosemary, chopped
Sprinkle the yeast over the water in a large bowl. After five minutes, add the salt, 1 tablespoon of the olive oil and 2 cups of the flour. Stir until smooth, then add the rest of the flour. Stir with a large spoon for two minutes until the dough is smooth and flour is incorporated. The dough will be very sticky. Cover the bowl and let the dough rise until doubled in volume, 45 minutes to an hour. Preheat the oven to 500. Oil a 13x18 baking sheet and ease the dough with a scraper onto the middle of it. With oiled fingers, gently spread the dough into a large oval. Let rest for five minutes, then evenly push the dough to fill the pan. Drizzle with the remaining olive oil and sprinkle with the rosemary. Place the pan in the oven and reduce the heat to 450. Bake 15-20 minutes until golden brown. Let cool in the pan, then cut in half.
Sundried Tomato Mayonnaise:
¼ cup Sun-dried Tomatoes, soaked in warm water for 20 minutes
1 clove Garlic
¼ teaspoon Salt
2 tablespoons chopped Parsley
1 teaspoon dried Oregano
1 cup Mayonnaise
1 tablespoon Lemon Juice
Combine all ingredients in a food processor and process until fairly smooth.
Roasted Vegetables:
1 bulb Garlic, top ¼ inch cut off and wrapped whole in foil
4 large Carrots, peeled and cut into thick strips
1 Red Onion, cut into 8 wedges
1 Yellow Onion, cut into 8 wedges
1 bulb Fennel, tops removed and cut into thin slices
1 Red Pepper, seeded and cut into ¼ inch slices
2 tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
1 teaspoon Salt
Preheat oven to 400. Combine carrots and onions in 13x18 pan. Drizzle with the olive oil and sprinkle with the salt, then toss the vegetables until coated. Nestle the garlic packet in the vegetables, and place in oven. Roast until vegetables begin to soften and brown, stirring occasionally, about 25 minutes. Add the fennel and red pepper and stir to coat with the oil. Continue to roast another 25 minutes, stirring occasionally so the vegetables around the sides of the pan don’t burn. Vegetables should be tender and browned. Remove the vegetables to a large bowl, and let the garlic cool. Squeeze the garlic out of its skin into a small bowl. Mash and add the balsamic vinegar, then stir this into the vegetables.
Assemble the Sandwiches:
Split each Focaccia piece horizontally. Spread the bottom and top generously with the sun-dried tomato mayonnaise and layer with roasted vegetables, then the top of the Focaccia. Cut each sandwich into 16 pieces.
You can try adding grilled pork tenderloin or chicken breast for a more substantial sandwich. These are perfect as is, but you can grill them in a panini press with or without mozzarella, too. The vegetables will keep about a week in the fridge and make a great side dish or addition to any pasta recipe.
Spinach and Tomato Pizza
These can be cut into mini wedges after cooling a bit, then arranged on a tray and served at room temperature.
1 recipe Focaccia Dough
2 C. Tomato Sauce (your favourite homemade or bottled)
1 lb. Spinach, trimmed and chopped
3 large Tomatoes, diced
4 C. Shredded Mozzarella
4 fat cloves Garlic, minced
Make the focaccia as described above, but divide between two pans. This will take a little more patience and coaxing, but it will work! Preheat the oven to 425. Spread the dough with the tomato sauce. Layer on the spinach, then the tomatoes, then the cheese. Sprinkle with the garlic. Bake for about 15 minutes, or until the cheese is bubbling and browned.
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