tag:blogger.com,1999:blog-33862686087853090562024-03-19T04:42:33.696-04:00The National NoshFood and travel writer Amy Rosen chronicles her unique culinary experiences through prose and photos. All recipes that appear on this blog have been tested by Amy and work beautifully.Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.comBlogger301125tag:blogger.com,1999:blog-3386268608785309056.post-30481486120250356102012-07-27T09:18:00.000-04:002012-07-27T09:18:23.151-04:00Gone Fishin'<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo11B4lOsGZrBa49cmgNt-TVHbF5-uMr5CkR4G1Eajlck84E35IHayJPuiiQEM78IzH9CYVPz79Bn0qx-QRuVsOD70Kfc70inI7FtX0qYAVBPVxNN7v0KMj6CNKQjXTa-_cYaRjqMfyiPj/s1600/IMG_5199.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo11B4lOsGZrBa49cmgNt-TVHbF5-uMr5CkR4G1Eajlck84E35IHayJPuiiQEM78IzH9CYVPz79Bn0qx-QRuVsOD70Kfc70inI7FtX0qYAVBPVxNN7v0KMj6CNKQjXTa-_cYaRjqMfyiPj/s320/IMG_5199.JPG" width="320" /></a></div>
Hey all, thanks for stopping by the National Nosh. I'm taking a break from the blog for the rest of the summer, but will start her back up sometime in the fall.<br />
So long for now, stay cool!Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com2tag:blogger.com,1999:blog-3386268608785309056.post-56448654660523155152012-07-22T09:57:00.001-04:002012-07-22T16:23:36.087-04:00Only the best for Lily<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_1J-IW5A6PE5zidr1Cov_ZoWCSKym8V-v8ojsDmK9ZUY3fV4P2VGZe1z5Jgg9mbbFzICjquIsZlWykmhb-7N1S_Jwr0FP-2tv2gyCwpW-C_bV2C7lI6uhWgADlqE4JO44znCbODkwFnh/s1600/IMG_9075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG_1J-IW5A6PE5zidr1Cov_ZoWCSKym8V-v8ojsDmK9ZUY3fV4P2VGZe1z5Jgg9mbbFzICjquIsZlWykmhb-7N1S_Jwr0FP-2tv2gyCwpW-C_bV2C7lI6uhWgADlqE4JO44znCbODkwFnh/s320/IMG_9075.JPG" width="320" /></a></div>
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">My
sister-in-law </span><a href="http://thenationalnosh.blogspot.ca/2009/01/year-in-review.html" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Deborah</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> makes her eight-month old, the lovely Lily, all of her
baby food. I’m super impressed and it looks delicious, but Deborah says she
does it because it’s less waste, all-natural, and inexpensive. It
also happens to be really nutritious, and since Deborah is a registered
Dietitian, she knows what a baby needs for good health. Here are Deborah’s top
5 tips for making homemade baby food.</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p></o:p></span></div>
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<li class="MsoNormal" style="margin-right: -.25in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">FRESH IS BEST: Start
by using the freshest food available. Use seasonable ingredients where
possible, strive for organic but don’t sweat it if conventional produce is
all that’s available. “Your kid is better off eating non-organic fruits
and vegetables than not eating them at all.” Here’s the “</span><a href="http://www.ewg.org/foodnews/summary/" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dirty dozen</span></span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">” that Deborah tries to buy organically since they have the most pesticides.
She says frozen fruit and veg are also great if fresh are not available.</span></li>
<li class="MsoNormal" style="margin-right: -.25in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BATCH COOKING: Set
aside an hour or two to prepare your food in bulk batches and make a
variety of items at one time. For instance, Deborah has made zucchini,
green beans, sweet potatoes, </span><a href="http://thenationalnosh.blogspot.ca/2011/01/kickass-korean-tofu.html" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">tofu</span></span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and pears all in one go. “It may sound
like a lot but it means you’re only cooking once every week or so.” Then
all you do is portion the various foods out into small containers or ice
cube trays, freeze, and defrost and heat as needed.</span></li>
<li class="MsoNormal" style="margin-right: -.25in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">SALT-FREE: Deborah
says now is not the time for added salt and </span><a href="http://thenationalnosh.blogspot.ca/2009/08/ex-hits-spot.html" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">sugar</span></span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. “Babies should become
accustomed to the natural flavours of the foods themselves rather than
additives. There’s enough time for them to develop a sophisticated palate
later.” That said, some parents do add mild seasonings and spices such as
cinnamon, garlic, basil and </span><a href="http://thenationalnosh.blogspot.ca/2011/10/eat-here-bengal-lounge.html" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">curry</span></span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, and there’s nothing wrong with that.</span></li>
<li class="MsoNormal" style="margin-right: -.25in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">THE RECIPE:
Thoroughly wash all fruits and vegetables, then all you need to do is cook
them until soft. On the stovetop this means boiling or steaming, and in
the microwave, just add a touch of water. Cool, then puree with a blender,
hand blender, Magic Bullet or Baby Bullet until very smooth for younger
babies, and then build up to coarser textures for older babies. Note: hard
fruits, like </span><a href="http://thenationalnosh.blogspot.ca/2009/10/bavarian-apple-torte.html" target="_blank"><span class="Apple-style-span" style="color: black;"><span class="Apple-style-span" style="text-decoration: none;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">apples</span></span></span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> and pears have to be lightly cooked, but soft fruits,
like mangos and berries need only be pureed.</span></li>
<li class="MsoNormal" style="margin-right: -.25in; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">BON APPETIT, MON
PETITE: Deborah says variety is key. She usually serves Lily three to four
different items at one meal. In this photo Lily is eating tofu, butternut
squash and zucchini, and for dessert she enjoyed mango and yoghurt. Lily
must like her mama’s cooking since I have yet to see spit something out,
and she’s the happiest – and healthiest -- baby on the block.</span></li>
</ol>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com65tag:blogger.com,1999:blog-3386268608785309056.post-14674730397986137362012-07-15T13:40:00.000-04:002012-07-16T00:16:52.243-04:00Eat here: Oru<br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I love, love, the </span><a href="http://www.fairmont.com/pacific-rim-vancouver/" target="_blank"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fairmont Pacific Rim</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> in Vancouver: From the ethereal design to the waterfront setting, the luxe rooms and the impeccable service. And now, after eating at </span><a href="http://www.orucuisine.com/" target="_blank"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oru</span></a><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">, where new chef Darren Brown is kicking some serious Pacific Rim ass, my relationship with the hotel has crossed over into stalker territory. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Installed a few months ago, Brown retrofitted the kitchen, broke down some walls to make it more transparent (literally and figuratively; for instance, they pickle their own everything and </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">are now making their own charcuterie), so if you
thought that hotel dining wasn’t for you, think again. The menu is created using almost exclusively local products,
which these days, gladly, </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">is no big whoop. But food like this? Huge whoopee!
This is one of the best meals I’ve had in ages, and for my vegetarian pal, one of the best she's had, ever. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The best bite of the night was the first one: "North Arm Farms Sunchoke Soup", a velvety veloute of pure roasted sunchokes topped with a truffle foamed milk and cocoa-morel powder. Sounds a bit old school, but tastes like a Ph.D in deliciousness. "Notch Hills Beet Salad", pickled and poached baby beets, beet chutney, chimichurri
vinaigrette, and Cabrales blue cheese, was also a tasty local spin on an old favourite, while the Filet Mignon Oscar topped </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">with fresh Dungeness crab, was 5-star decadence.</span></div>
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<span class="Apple-style-span" style="font-family: ArialNarrow;"><span class="Apple-style-span" style="font-size: x-small;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">As a side note, when I visit B.C. it takes all the willpower I’ve got not to
hole myself up in a dark room with a trove of the amazing local cheeses and wines we can’t
get in Ontario. So, imagine the intense joy I felt with the all-local wine matches –
from Blue Mountain to Joie, and the all-local artisanal cheeses in the fromage to chari</span></span><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ot. (Best idea ever!)</span></span></div>
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<span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In conclusion, ahem, if you’re lucky enough to visit Vancouver, not only should you stay at the Fairmont Pacific Rim hotel, but you
should definitely eat at Oru.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: small;">I'm fairly certain you'll like it.</span></span></div>
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<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br /></span></span></div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-18758185227563014962012-07-01T14:25:00.003-04:002012-07-01T14:30:08.928-04:00Eating Vegas (and happy Canada Day!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswbUlmGehedixo8-h_Y0yc8SLX7rBTX1KBRtbvOpOEfoVTE8egbuG2WN6vi8GItBzlU5vbNf6QjOncpMnOJpyLJphGSoSNQHjESsxWVjFjtegBghDxx4Q5k3Zuok72_RGnRHChSm4pLd-/s1600/IMG_8558.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgswbUlmGehedixo8-h_Y0yc8SLX7rBTX1KBRtbvOpOEfoVTE8egbuG2WN6vi8GItBzlU5vbNf6QjOncpMnOJpyLJphGSoSNQHjESsxWVjFjtegBghDxx4Q5k3Zuok72_RGnRHChSm4pLd-/s320/IMG_8558.JPG" width="320" /></a></div>
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<span style="font-family: ArialMT;">A few weeks ago many of
the world’s celebrated chefs gathered in the 35 C alfresco heat at Bon
Appetit’s Vegas Uncork’d Grand Tasting at Caesars Palace, part of the sold-out
annual culinary weekend where more than 30 events are packed into four days,
with some 60 restaurants, 50 chefs and 30 sommeliers snacking, chatting and
swilling together. At the Grand Tasting, the biggest and splashiest of the
weekend’s events, I positioned myself at the end of the red carpet, where I
asked everyone from Nobu Matsuhisa to Gordon Ramsay what their favourite dish
is at their own Vegas restaurant -- plus a dish they enjoy at a friend’s Sin
City table. Then I feasted on their top picks during a chefs’ grand tour,
which ran in the <a href="http://www.theglobeandmail.com/life/travel/destinations/take-the-gamble-out-of-dining-in-las-vegas/article4375302/" target="_blank">Globe & Mail</a> this week.<o:p></o:p></span></div>
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<span style="font-family: ArialMT;">This trip actually
changed my mind about Vegas. I had been a couple of times before, and wasn’t a
fan. Too much of too much – people with gallon-sized colourful frozen drinks strung around their
necks, other people chained to the one-armed bandits for days -- the whole
thing just rubbed me the wrong way.<o:p></o:p></span></div>
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<span style="font-family: ArialMT;">But as I learned, it needn’t be so.
Book a nice hotel – I highly recommend the new <a href="http://www.cosmopolitanlasvegas.com/stay.aspx" target="_blank">Cosmopolitan</a> (it’s super cool, has great restaurants, clubs and swimming pools, and it's the only hotel on the Strip whose rooms
have private terraces), go for a couple of nice meals, read by the pool, take a swim, do
some light shopping, and you’ve got yourself a really enjoyable weekend. <o:p></o:p></span></div>
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<span style="font-family: ArialMT;">That said, you know where I think the restaurants are even better than in Vegas? <a href="http://www.chatelaine.com/en/blog/post/39330--10-best-canadian-restaurants" target="_blank">Canada</a>! And with the fireworks, swimming, hot weather and good grub, this long weekend has been almost Vegas-like, and mighty enjoyable too.</span></div>
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Happy 145th B-day, <a href="http://thenationalnosh.blogspot.ca/2011/11/gold-medal-eats.html" target="_blank">Canada</a>.</div>
</span>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com3tag:blogger.com,1999:blog-3386268608785309056.post-83452084892030531622012-06-24T11:06:00.000-04:002012-06-24T11:07:38.569-04:00A refreshing new beverage<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RjEld_2KAW6jEEwcFNT_2Wos_ecYNY3BuEhgaKhvqhrXKQVgXx1aHw4NKxszQXZVoXgQxKxmmw5IVHZSZsyeOZdJBFJ3rE6hj3F85KOdBhkFXG7-gtm34b8dqYbtE9ej955-zrysRRKW/s1600/IMG_8539.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1RjEld_2KAW6jEEwcFNT_2Wos_ecYNY3BuEhgaKhvqhrXKQVgXx1aHw4NKxszQXZVoXgQxKxmmw5IVHZSZsyeOZdJBFJ3rE6hj3F85KOdBhkFXG7-gtm34b8dqYbtE9ej955-zrysRRKW/s320/IMG_8539.JPG" width="320" /></a><span class="Apple-style-span" style="font-family: inherit;">I don't usually write about new products because I think it would encourage others to send weird crap to my house. But let it be known that alcohol, chocolate and flowers are always welcome!</span><br />
<span class="Apple-style-span" style="font-family: inherit;">That said, if we never tried anything new, how would I have discovered the majesty that is the </span><a href="http://thenationalnosh.blogspot.ca/2008/12/my-daily-snack_28.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">Ritz Bits</span></a><span class="Apple-style-span" style="font-family: inherit;">? Or the haunting allure of </span><a href="http://thenationalnosh.blogspot.ca/2008/12/my-daily-snack.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">Lindt 70%</span></a><span class="Apple-style-span" style="font-family: inherit;"> extra dark? The seasonal satisfaction of a </span><a href="http://thenationalnosh.blogspot.ca/2011/05/snack-of-day.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">Cadbury egg</span></a><span class="Apple-style-span" style="font-family: inherit;">, a great new take on a favourite </span><a href="http://thenationalnosh.blogspot.ca/2011/10/snack-of-day.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">cereal</span></a><span class="Apple-style-span" style="font-family: inherit;">, or a new brand of </span><a href="http://thenationalnosh.blogspot.ca/2011/06/snack-of-day-popcorn-indiana.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">popcorn</span></a><span class="Apple-style-span" style="font-family: inherit;">?</span><br />
<span class="Apple-style-span" style="font-family: inherit;">On that note, say hello to this summer's new thirst quencher. It's crisp, it's icy, sort of sweet, more than a little apple-y, and you know something, </span><a href="http://www.keiths.ca/" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">Alexander Keith's Original Cider</span></a><span class="Apple-style-span" style="font-family: inherit;"> pairs well with hot-weather foods, from raw oysters, tacos and grilled fish, to burgers and chicken.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Best of all, the best way to enjoy it is to grab a pint glass, load it with ice, then fill it to the rim with the cider so that it's so ice cold that you can barely hold it.</span><br />
<span class="Apple-style-span" style="font-family: inherit;">Happy Summer!</span>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-35708604757921385942012-06-10T13:01:00.002-04:002012-06-10T13:12:01.409-04:00Spar for the Spurtle<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWjukaH0kjLwrG5Lz5k3NnI20Rv9S-ZJyjxxi7ncqA1ZD6rGLIS5Fmr9Z3cnKhZeyxKWTKRuz0cLsyBukh0hmwqXrfx1TnugkB5k4fiS6TwoY6f75Eeu__dkVTLTkmmWfHfQErdefqD20/s1600/IMG_2975.JPG.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivWjukaH0kjLwrG5Lz5k3NnI20Rv9S-ZJyjxxi7ncqA1ZD6rGLIS5Fmr9Z3cnKhZeyxKWTKRuz0cLsyBukh0hmwqXrfx1TnugkB5k4fiS6TwoY6f75Eeu__dkVTLTkmmWfHfQErdefqD20/s320/IMG_2975.JPG.jpeg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: inherit;">I'm still relatively new to the wonders of the spurtle, as evidenced </span><a href="http://thenationalnosh.blogspot.ca/2010/01/curious-case-of-upside-down-spurtle.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">here</span></a><span class="Apple-style-span" style="font-family: inherit;">, but what I'm not new to is </span><a href="http://thenationalnosh.blogspot.ca/2009/02/my-breakfast.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">oatmeal</span></a><span class="Apple-style-span" style="font-family: inherit;">, and </span><a href="http://thenationalnosh.blogspot.ca/2012/03/stuff-straight-up.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">action-packed</span></a><span class="Apple-style-span" style="font-family: inherit;"> </span><a href="http://thenationalnosh.blogspot.ca/2009/11/this-just-in-chicken-skin-wins.html" target="_blank"><span class="Apple-style-span" style="font-family: inherit;">culinary competitions</span></a><span class="Apple-style-span" style="font-family: inherit;">. </span><br />
<span class="Apple-style-span" style="font-family: inherit;">Lucky for me -- and us -- Bob’s
Red Mill has just kicked off its annual </span><a href="http://www.sparforthespurtle.com/"><span style="color: #0024f4;"><span class="Apple-style-span" style="font-family: inherit;">Spar for
the Spurtle 2</span></span></a><span class="Apple-style-span" style="font-family: inherit;"> Oatmeal Recipe Contest which invites home cooks and
professional chefs alike to submit videos demonstrating a unique recipe that
makes use of Bob’s Red Mill’s Steel Cut Oats. </span><br />
<br />
<span class="Apple-style-span" style="font-family: inherit;">From
the entries, three finalists will be flown to Portland, Ore. to compete in a
live cook-off, and the winner of the cook-off will receive an all-expenses-paid
trip for two to Scotland, including $2,500 in cash, to help represent team
Bob’s Red Mill in the 19</span><sup><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-family: inherit;">th</span></span></sup><span class="Apple-style-span" style="font-family: inherit;"> Annual Golden Spurtle World
Porridge Making </span><a href="http://www.goldenspurtle.com/"><span style="color: #0024f4;"><span class="Apple-style-span" style="font-family: inherit;">Championship</span></span></a><span class="Apple-style-span" style="font-family: inherit;">.</span><br />
<br />
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<span class="Apple-style-span" style="font-family: inherit;">The submission deadline is July 20,
2012. For more info, check the press release </span><span style="color: #0024f4;"><a href="http://pitchengine.com/bobsredmillnaturalfoods/bobs-red-mill-rings-the-bell-for-round-two-of-its-spar-for-the-spurtle-oatmeal-recipe-contest"><span class="Apple-style-span" style="font-family: inherit;">here</span></a><span class="Apple-style-span" style="font-family: inherit;">.</span></span><span class="Apple-style-span" style="font-family: inherit;"> Or, check out the contest </span><a href="http://www.sparforthespurtle.com/index.php"><span style="color: #0024f4;"><span class="Apple-style-span" style="font-family: inherit;">website</span></span></a><span class="Apple-style-span" style="font-family: inherit;">. </span></div>
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<span class="Apple-style-span" style="font-family: inherit;">I want to enter. Anyone have any winning oatmeal ideas for me? Seriously. </span><br />
<br />
P.S. I just read the rules. Only open to U.S. citizens over the age of 18. Damn it.</div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com1tag:blogger.com,1999:blog-3386268608785309056.post-17824675330352972802012-06-03T13:37:00.000-04:002012-06-03T13:37:47.668-04:00Is the pantry the new freezer?<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv5YwgQsDxzE9lqjW3a_N5uxV4UU_0DgchEvgBtqYYnfwPH0IDsnqAK8u6ux5ezNtRL2u0tz_Mps9aSQf23vE2KDJL1im6kjh9JAxl42eAPfJ9tMDOoRUjnV1WhURVPfgGdHGz4nNVPGa/s1600/IMG_8730.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhv5YwgQsDxzE9lqjW3a_N5uxV4UU_0DgchEvgBtqYYnfwPH0IDsnqAK8u6ux5ezNtRL2u0tz_Mps9aSQf23vE2KDJL1im6kjh9JAxl42eAPfJ9tMDOoRUjnV1WhURVPfgGdHGz4nNVPGa/s320/IMG_8730.JPG" width="240" /></a></div>
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<span style="font-family: ArialMT;">There's something I've
been thinking about lately, what I see as a recent seismic shift in the
kitchen: Is the Pantry the New Freezer?<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: ArialMT;">Remember how back in the
roaring 1980s everyone was investing in big side-by-side refrigerator-freezers?
It was the heyday of the new generation of frozen convenience foods, from
Haagen Dazs and Tofutti to Pizza Pockets and Lean Cuisine. Seen as a step
up from post-war TV dinners, the new frozen foods were seemingly of a higher
quality while also being more nutritious and still as convenient as pulling
back a corner of plastic film on a plastic tray and microwaving it for four minutes. (Little
did we know about trans-fats, leaching plastics, and high sodium back then.)<o:p></o:p></span></div>
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<span style="font-family: ArialMT;">Fast-forward to the mid
2000s. From being located up top to moving to the side, suddenly new
refrigerators were being engineered with the freezers down below. (I just
bought a Jenn-Air like this, myself.) Full of annoying partitions and baskets,
they barely hold a damn thing. But here's my theory on why this poor industrial
design is actually good news for food….<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: ArialMT;">Basically, we're no
longer relying on the freezer to feed us. We're going to the greengrocer,
farmer's market and supermarket more often. In other words, we're cooking fresh
food, and just need a few basic pantry items to round out our dishes. So long
freezer, hello fresh chicken, veggies and secret seasonings!<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: ArialMT;">At the same time, pantry
items have improved greatly over the years. Think about it: Red lentils +
canned San Marzanos + quality spices + fresh onion and garlic = quick,
delicious dahl. Plus basmati = my favourite workaday meal. Split peas + organic
Tetra stock + Bay leaf + marrow bones or ham hock = a penny-pinching soup for
the ages.<o:p></o:p></span></div>
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<br /></div>
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<span style="font-family: ArialMT;">I’ve got a million of
them -- and you probably do too. So take a look at that pantry again, for the
very first time.<o:p></o:p></span></div>
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<br /></div>
<!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-30314395748496578992012-05-28T10:53:00.001-04:002012-05-28T10:53:46.401-04:00Yukon 'ho!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YUL-PsdgQfM75uqx_-LpPONcmmxfOUfrCOA-W7gw4FjuCH8EUeOdeVl4YNRHTTVNOp4yaKvDqcrgDEUA5Qd_FYNG_BiySaUOdVGXct_FTITCeKD25dlrNWhp1X70_wtbusPl5zr-9qDG/s1600/IMG_8620.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YUL-PsdgQfM75uqx_-LpPONcmmxfOUfrCOA-W7gw4FjuCH8EUeOdeVl4YNRHTTVNOp4yaKvDqcrgDEUA5Qd_FYNG_BiySaUOdVGXct_FTITCeKD25dlrNWhp1X70_wtbusPl5zr-9qDG/s400/IMG_8620.JPG" width="400" /></a></div>
I didn't post as usual on Sunday (yesterday) as I spent most of the day winging my way to Canada's glorious <a href="http://travelyukon.com/things-do/outdoor-activities" target="_blank">Yukon Territory</a>. I'll be too busy this week to do a proper blog post, what with hot springs to visit, hikes to take, caribou sausage to eat and local beer to drink -- oh yeah, and a <a href="http://www.media.gomediacanada.com/" target="_blank">conference</a> to attend -- so consider this post a potholder until next weekend.<br />
Until then, enjoy your week, and think about this photo: Not the most gorgeous pic to be sure (I was walking through an industrial park at the tail end of town), but it's the first one I snapped last night, after emerging from a dimly lit (uber delish) sushi restaurant into the blazing Whitehorse sunshine -- at 10pm!Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-49119969219736841212012-05-20T15:39:00.000-04:002012-05-20T15:39:52.906-04:00It's beginning to feel a lot like summer<!--StartFragment-->
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGinmza1CfdLdv-DoGXDdIl6C2-3_uHfJMpO_2qwKHvO2lRmHldwOjuJrKxVjigdxFhsX9kNNq1rwm2-akn11EJZfg1LyLBCA0VuftTN3wBxGkp_Jtiucnmn82QLQ0-Pzcc5Ws3FECYUU1/s1600/2_double-hit-of-summer.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGinmza1CfdLdv-DoGXDdIl6C2-3_uHfJMpO_2qwKHvO2lRmHldwOjuJrKxVjigdxFhsX9kNNq1rwm2-akn11EJZfg1LyLBCA0VuftTN3wBxGkp_Jtiucnmn82QLQ0-Pzcc5Ws3FECYUU1/s320/2_double-hit-of-summer.jpg" width="320" /></a></div>
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<span style="font-family: Arial;">This weekend marks the
unofficial kick-off of summer, and here in Toronto we couldn’t have asked for
better weather. Let me put it this way; I was in <a href="http://thenationalnosh.blogspot.ca/2012/05/vegas-is-delicious.html" target="_blank">Vegas</a> last weekend and it
feels just as hot today. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">The first cottage guests
have already come and gone, the <a href="http://www.chatelaine.com/en/article/38242--18-best-burger-recipes" target="_blank">barbecue</a> worked its magic on a dozen summertime
skewers, and the Pinot Grigio was flowing freely.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">With people dropping by each weekend, I’m usually on kitchen duty, yet I don’t mind at all because:<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">
<span style="font-family: Arial;">1)<span style="font: 7.0pt "Times New Roman";"> </span></span><span style="font-family: Arial;">I enjoy the prep and cooking that goes into making
meals for large groups. Plus, I got the moves like Jagger. (Maybe not. But I’m
fast, and that’s what counts here.) <o:p></o:p></span></div>
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<span style="font-family: Arial;">2)<span style="font: 7.0pt "Times New Roman";"> </span></span><span style="font-family: Arial;">I especially love the challenge of drop-in guests and
middling fridge ingredients. (<a href="http://thenationalnosh.blogspot.ca/2011/06/surprise-top-chef-canada-doesnt-suck.html" target="_blank">Top Chef Cottage</a>: Quick Fire Challenge. Make a
vegan feast for 10 in 15 minutes!)<o:p></o:p></span></div>
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<span style="font-family: Arial;">3)<span style="font: 7.0pt "Times New Roman";"> </span></span><span style="font-family: Arial;">Most importantly, if I do the cooking, I don’t do the
cleaning. (Cottage rules.)<o:p></o:p></span></div>
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<span style="font-family: Arial;">What’s more, summertime
cooking is easy cooking. Compared to Christmas’s competitive feasts, during the
summer nobody wants intricate hors d’oeuvres, a big turkey and sides, layered
cakes and cookies, mulled cider and gobs of chocolate. Instead, it’s all about
sparking up the barbecue (<a href="http://thenationalnosh.blogspot.ca/2009/10/as-promised-meat.html" target="_blank">or smoker</a>), and throwing on some burgers and <a href="http://www.torontolife.com/daily/daily-dish/foodie-follies/2012/03/30/raw-toronto-tartare-off/attachment/raw-22-geddy/" target="_blank">steaks</a>,
whipping up big bowls of <a href="http://thenationalnosh.blogspot.ca/2009/06/grilled-halloumi-salad.html" target="_blank">fresh salads</a>, or even a simple platter of <a href="http://life.nationalpost.com/2011/09/22/amy-rosen-a-salad-for-your-sorrow/" target="_blank">juicy tomatoes</a> with basil and olive oil. <o:p></o:p></span></div>
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<span style="font-family: Arial;">During summer we let the
fresh foods speak for themselves, asparagus, corn and beans becoming the <a href="http://food.chatelaine.com/recipes/view/potato-salad-with-parsley-vinaigrette" target="_blank">snap, crackle and pop</a> of the vegetable world. Meats sizzle, <a href="http://thenationalnosh.blogspot.ca/2011/01/kickass-korean-tofu.html" target="_blank">tofu</a> does its own thing,
and <a href="http://houseandhome.com/blogs/house-home-daily/-good-taste/sweet-summer-sorbet" target="_blank">ice cream</a> is ever-present. If you think about it, it’s actually the longest
and busiest entertaining stretch of the year.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Arial;">In other words, it’s the
perfect time to reciprocate a long put-off dinner invite. <o:p></o:p></span></div>
<!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-5040107555819379512012-05-14T00:01:00.001-04:002012-05-20T15:41:27.708-04:00Vegas is deliciousBoo me. No blog post this week because I just got back from an incredible couple of days in Vegas for Bon Appetit's sold out <a href="http://www.vegasuncorked.com/" target="_blank">Vegas UnCork'd</a> event. I'm writing a story about it so I don't want to spill the beans here, except to say that basically every top chef in the world was there, I spoke to most of them, one kissed my hand, and I ate very, very well. This red carpet shot I took is but a taste of the calibre on hand. For instance, in this first round of chefs (they came out in groups based on the hotel in which their restaurants are housed), you've got Gordon Ramsay (you can see the top of his head behind Michel Richard), Guy Savoy, Nobu Matsuhisa is coming around the bend, Bradley Ogden, Francois Payard, and so on. Also, it was 35 C every day, which was awesome.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1fodIfaa8ckIqgy0XttQULl4grsP6PioZw878Zsy1PbXKoP_sYjX1YdDd-SzMU1PAcGzQuHIMT2ncUrVcjHFuotU3k8RtHdZvOprwXcRP08QMtdZ6Zds7GIMFih70WgpDaHWXKjhXdqb/s1600/IMG_8566.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT1fodIfaa8ckIqgy0XttQULl4grsP6PioZw878Zsy1PbXKoP_sYjX1YdDd-SzMU1PAcGzQuHIMT2ncUrVcjHFuotU3k8RtHdZvOprwXcRP08QMtdZ6Zds7GIMFih70WgpDaHWXKjhXdqb/s400/IMG_8566.JPG" width="400" /></a></div>
<br />
<br />Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com5tag:blogger.com,1999:blog-3386268608785309056.post-84218997781846019292012-05-06T16:00:00.000-04:002012-05-06T20:27:33.964-04:00A day of cake and kindness<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPO0tiToJ0Rcye_G09j1FdnERZU85elNgF0jd2KVwIZIDXkdPnF4OBUXgiU01uepUzo5MfVYg-tAXC_IcvdQBihR9cBLf4fkBS1qVUotqU0-AMM90-D9dSULvy3THzpgiSjFl5waXoYeb/s1600/IMG_6075.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPO0tiToJ0Rcye_G09j1FdnERZU85elNgF0jd2KVwIZIDXkdPnF4OBUXgiU01uepUzo5MfVYg-tAXC_IcvdQBihR9cBLf4fkBS1qVUotqU0-AMM90-D9dSULvy3THzpgiSjFl5waXoYeb/s320/IMG_6075.JPG" width="320" /></a></div>
Today has been a great day. Not only is the sun shining strong as if it were the middle of summer, but what started off as a darn it! moment quickly turned into the starting point of a domino effect of kindness.<br />
Here's what happened. I was running late to get to Mississauga to judge a cake competition at the <a href="http://www.goodfoodfestival.com/" target="_blank">Good Food Festival </a>, but when I put the pedal to the metal my car felt funny. As in, flat tire funny. (Not so funny.) That said, it was a little exciting because it was my first-ever flat tire, and all from the comfort of my front door. The only problem was, I had cakes to eat in Mississauga!<br />
I called my nearby sister-in-law <a href="http://enroute.aircanada.com/en/articles/family-included" target="_blank">Deborah</a> to see if she'd drive me to Airport Road on such a gorgeous day, and she said yes. How nice is that? She just earned herself five nights of free babysitting for my wee niece Lily!<br />
Okay, so I get to the show and the competition is already underway, and I guess the MC had explained to the crowd at the KitchenAid event stage the reason for my delay, because when I sheepishly show up, <a href="http://www.foodnetwork.ca/ontv/shows/Pitchin-In/show.html?titleid=248404" target="_blank">Chef Lynn Crawford</a>, who was also judging, shouts, "Oh my god, Amy Rosen knows how to change a flat tire!" Of course, nothing could be further from the truth, and then I announce to the audience that I have the nicest sister-in-law ever, but I seriously have no way of getting home. And then I start to slice and eat cake. (Delicious!) It was totally fun, Lynn is a complete riot, and then we picked a winner and I started checking out the rest of the show.<br />
A few minutes later, while I was standing at the a British bakery booth, about to buy a steak and kidney pie, a man comes up to me and asks if I really need a lift home, because he and his family were heading "into Toronto". I totally needed a lift home. And you know what? They totally gave me a lift home.<br />
So it's been a Sunday full of cake, sunshine and nice people, and I really don't think you can do better than that. Except for maybe, if you made some <a href="http://thenationalnosh.blogspot.ca/2009/06/blueberry-buttermilk-cake.html" target="_blank">cake</a>. Or <a href="http://thenationalnosh.blogspot.ca/2009/10/bavarian-apple-torte.html" target="_blank">torte</a>. Or <a href="http://thenationalnosh.blogspot.ca/2010/08/pie.html" target="_blank">pie</a>.<br />
Now I'm off to call <a href="http://www.caa.ca/index_caa.cfm" target="_blank">CAA</a> to get this tire changed. (And I'll bet they're nice too.)Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com3tag:blogger.com,1999:blog-3386268608785309056.post-12279075482370916622012-04-29T11:20:00.000-04:002012-04-29T12:13:00.553-04:00Read this blog post (the oceans will thank you)<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dZRZWwoDrU2msmKDXMZMbZ3FX7Ni9F_Q9yV_re6QQ7A6yO1CJI1zH4qMnNTQci8Id79odimPEVEkMi24B6fwdq3tTEvmD0WLgYh9ZLLS9GRkhaoX9fOsuQbzkGLGz3k7t4eFkLdfIkrD/s1600/IMG_6564.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4dZRZWwoDrU2msmKDXMZMbZ3FX7Ni9F_Q9yV_re6QQ7A6yO1CJI1zH4qMnNTQci8Id79odimPEVEkMi24B6fwdq3tTEvmD0WLgYh9ZLLS9GRkhaoX9fOsuQbzkGLGz3k7t4eFkLdfIkrD/s320/IMG_6564.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">On the heels of another
great event put on by the Vancouver Aquarium -- this one the Ocean Wise </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Tides
of Change </span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">taster at </span><a href="http://www.oliverbonacini.com/Luma.aspx" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Luma</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> restaurant </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">in Toronto, I got to thinking,
as I do whenever the Ocean Wise crew comes to town, that we should all really
be doing more.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">For starters, I should be eating only sustainable
fish and seafood, and in turn, should be developing more recipes to share with
you that put tasty sustainable heroes at the centre of the plate. I’ve also put
the </span><a href="http://www.chatelaine.com/en/blog/post/37355--five-best-cookbooks-of-all-time-from-chatelaine-s-food-editor" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Chatelaine test kitchen</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> on notice, and going
ahead we’re going to develop dishes using responsibly sourced fish
and seafood products as much as possible.</span><br />
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I’ve been a longtime admirer of the cause. Having
an Unsung Heroes </span><a href="http://enroute.aircanada.com/en/articles/west-side-story-vancouver-rick-hansen-david-suzuki-thomas-haas" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">dinner with David</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Suzuki a few years back was a great example
of highlighting both the importance </span><i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">and</span></i><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
the deliciousness of some virtually ignored species. After all, change has got
to taste great or there will be no change. </span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span><br />
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">So, whether I’m
</span><a href="http://life.nationalpost.com/2012/01/28/exotic-nova-scotia-where-the-worms-are/" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">bloodworming</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> in Yarmouth or trying to understand
what sustainable </span><a href="http://www.amyrosen.com/document.asp?section=2&id=45&printVersion=yes" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">certification</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> really means, </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">or am taking the plunge in
the icy waters of </span><a href="http://enroute.aircanada.com/en/articles/the-predatory-foodie" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Norway</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">, I’m always on the hunt for new and exciting oceanic
treats.</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The good news is, so far,
the news is good: There are </span><a href="http://www2.macleans.ca/2011/07/28/caviar-we-haven%E2%80%99t-tasted-for-100-years/" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">innovators</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> out there bringing new species back from
the brink and raising them in new, smart ways. </span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span><br />
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Leafing through the handout
from the Ocean Wise event at Luma, I learned that an estimated 90% of all
large, predatory fish are gone from the world’s oceans and that we’re eating
more seafood than ever before. At the same time, it’s heartening to know that
91% of Canadians want their seafood to be sustainable, and that Canada-wide
purveyors are answering the call (sort of like </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><a href="http://www.youtube.com/watch?v=0Vt11vDjPD0" target="_blank">Aquaman</a>?</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">) </span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span></div>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: Arial;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">
</span></span><br />
<span class="Apple-style-span" style="font-family: Arial;"></span><br />
<span class="Apple-style-span" style="font-family: Arial;"><div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In Toronto there’s
Hooked, Fishbar, The One that Got Away, and Off the Hook, while Vancouver has
Blue Water Café (which gets top marks for its annual special Unsung Heroes
menu), and Go Fish, while Victoria has Red Fish, Blue Fish – to name just a few. Ocean Wise has over
450 Canada-wide partners, so finding good eats shouldn’t be difficult: Just
download the free Ocean Wise app to start making smart buying choices (or go to
oceanwise.ca), and you’ll see that there’s much to learn and eat. </span></div>
<div class="MsoNormal" style="margin-bottom: 16.0pt; mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">And right
now, that’s exactly what enjoying great fish and seafood boils down to. Education is
key to successful sustainable cooking and eating.</span></div>
</span></div>
</div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com3tag:blogger.com,1999:blog-3386268608785309056.post-4807012669220811452012-04-22T15:57:00.003-04:002012-04-23T16:33:43.093-04:00Eat here: Hawker Bar<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">I know, I know, we're all sick of hearing about all of the groovy new restaurants opening up on Ossington, as if Ossington was the only street in Toronto and Toronto was the only city in Canada. But let me tell you about just one more. Actually, two more. I ate at two new Ossington restaurants this week and had distinctly different experiences at each.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">First up, </span><a href="http://yours-truly.ca/" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yours Truly</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. I'm not going to go into too much detail here because we just had snacks and drinks. The cocktails were good. I highly recommend the John Candy, a winning mix of rye, maple, ginger, lemon and I think some bitters. But then I can't tell you about much else. Not because I was drunk, but because a half-hour later not only had I forgotten what I had eaten, but I had forgotten that I had even eaten at all. Not a great sign. That said, they also have a tasting menu and an admirable-sounding veg tasting menu too, so it wouldn't be fair of me to judge the place based a few bites of unremarkable snacks.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Next up, </span><a href="http://hawkerbar.ca/" target="_blank"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hawker Bar</span></a><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">. Not only do I remember everything I ate here, but I've been daydreaming about several delicious bites ever since Thursday. Only about a week old, the Singaporean-inspired menu is all texture and spice, hot and sticky (actually, incredibly hot, temperature-wise: Mind your mouth!) warming and cheerful. I'm not going to tell you what to eat, because you should really try everything that appeals (the hardest part is choosing), but what I will say is if you want a hot, fast meal with smiling service, fair prices and wooden stumps as seats, this is the place for you. Oh, and don't miss the chicken wings. (Tip: The resto link has photos of some of the dishes we ate. Also, they have takeout.) </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Get excited. </span>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-67776385008556230822012-04-15T09:58:00.010-04:002012-04-15T10:10:19.424-04:00This just in: White asparagus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fZkuxnHKuIxpr4vzQ5KlCAn2YApchR6O-ITyB_8ggKp_sj_Z93Im9szjZEXQeaQUiN_gAv8NhO09CFjbgkRHlYGvwvmi5FTsOJeJXvXgokPRTtGZikGfJ5Jb9m-4WSLKEkVBARwMPygC/s1600/IMG_8515.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6fZkuxnHKuIxpr4vzQ5KlCAn2YApchR6O-ITyB_8ggKp_sj_Z93Im9szjZEXQeaQUiN_gAv8NhO09CFjbgkRHlYGvwvmi5FTsOJeJXvXgokPRTtGZikGfJ5Jb9m-4WSLKEkVBARwMPygC/s320/IMG_8515.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5731627641290556418" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">While many of us are caught up in this joyous time of springtime’s </span></span><a href="http://life.nationalpost.com/2012/04/04/amy-rosen-put-some-spring-on-your-plate/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">green asparagus</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, </span></span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">don’t forget about their tender, oft-forgotten albino kin, white asparagus. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">A few years ago I was in Germany in May, just in time for what they call </span></span><i><a href="http://www.financialpost.com/scripts/story.html?id=5a2abfd1-14b6-48ec-9f06-88c68b7fb404&k=26834&p=1"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Spargelsaison</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">where it was all asparagus, all the time, and I never got sick of it. </span></span></span></i></o:p></p><p class="MsoNormal"><o:p><i><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">With that taste memory in mind, I picked up a small bunch of white asparagus at my local grocery store this week (it was only $3; in my mind I always pegged white asparagus as being as expensive as lox), and then thinking back to a terrific side dish of butter-poached white asparagus that my family enjoyed at </span></span><a href="http://www.notabenerestaurant.com/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Nota Bene</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> last year, I decided to make a quick batch of butter-glazed asparagus. </span></span></span></i></o:p></p><p class="MsoNormal"><o:p><i><span class="Apple-style-span" style="font-style: normal; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">To make it, all you do is snap the rough ends off a 1lb bunch of cleaned white asparagus, get out a large skillet and add ¼ of water to it. Set it on high heat. When the water comes to a boil (this happens quickly), add the white asparagus and lower heat to medium. Cook for two minutes, then add 3 tbsp butter, a good pinch of sugar and a good pinch of salt. Keep the spears moving around in the pan and cook for an additional 6-8 minutes or until tender.</span></span></span></i></o:p></p><div><span style="mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:Arial;font-size:12.0pt;"><p class="MsoNormal"><o:p></o:p></p> <!--EndFragment--> </span><!--EndFragment--></div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com2tag:blogger.com,1999:blog-3386268608785309056.post-50149931224518177932012-04-08T13:41:00.004-04:002012-04-08T15:44:50.040-04:00On matzo and meatballs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1frJAMmLKRUbo6lcKZUSqIZAVIMHvN8tFz1JhTPnpVr0s6UOe-tRa5AvoleAPkpPt4A0i_IGOHAxBXUmXHe1pJaegiPxHtM993F_avj1lL_aybiYfmpzOmnF8YJ0nWcpl2toEZt1V5LG_/s1600/IMG_8512.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1frJAMmLKRUbo6lcKZUSqIZAVIMHvN8tFz1JhTPnpVr0s6UOe-tRa5AvoleAPkpPt4A0i_IGOHAxBXUmXHe1pJaegiPxHtM993F_avj1lL_aybiYfmpzOmnF8YJ0nWcpl2toEZt1V5LG_/s320/IMG_8512.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5729091021601136274" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">There’s something about Passover, the Jewish holiday happening this week, that really speaks to me. For starters, culinarily speaking, it’s quite the challenge making food for a crowd based on a cracker; and I enjoy a challenge. I also like that for eight days of the year you really stand out as being Jewish, what with all the matzo sandwiches and hard-boiled eggs. </span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">And if people thought I was annoying before, you should see me matter-of-factly explaining why we can only eat things made of ground-up matzo and not flour, even though matzo is made of flour, while waving around a piece of matzo shmeared with pareve margarine and 778 blackcurrent jam for effect. Hours of fun! </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Geez, I guess I’m a little more into Passover than I thought, as I even found a bunch of blog posts related to the holiday </span></span><a href="http://thenationalnosh.blogspot.ca/2010/03/happy-passover.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, </span></span><a href="http://thenationalnosh.blogspot.ca/2009/04/chocolate-almond-caramel-matzo-youll.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, and </span></span><a href="http://thenationalnosh.blogspot.ca/2011/04/from-archives.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, plus some ditties I did for Food & Wine magazine </span></span><a href="http://www.foodandwine.com/blogs/2010/4/1/terrific-passover-desserts"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, </span></span><a href="http://www.foodandwine.com/blogs/2010/3/30/great-kosher-for-passover-wines"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, </span></span><a href="http://www.foodandwine.com/blogs/2010/3/31/goodbye-gelfite-fish"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, and </span></span><a href="http://www.foodandwine.com/blogs/2010/3/29/restaurant-seders"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">I hosted my first-ever seder this year, and along with the matzo ball soup, salads, salmon, </span></span><a href="http://thenationalnosh.blogspot.ca/2012/03/brisket-for-friends.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">brisket</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, roasted asparagus and potatoes (tip: when people offer to contribute to the seder, say yes), I made this fresh take on sweet and sour meatballs. </span></span></p><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">W</span><span class="Apple-style-span" style="font-family:Georgia, serif;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">hether you’re celebrating Passover or Easter or nothing at all, I think we can all agree that everybody loves a good </span></span><a href="http://thenationalnosh.blogspot.ca/2011/02/eat-here-satteleihuette.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">meatball</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. It's the meat that binds.</span></span></span></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Sweet & Sour Meatballs</span></span></b></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(serves 12)</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">4lbs lean ground beef</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 tsp salt</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tsp pepper</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">6 medium tomatoes, cored and roughly chopped</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 cooking onions, peeled and roughly chopped</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 medium carrots, roughly chopped</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 pineapple, peeled, cored and roughly chopped</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3 tbsp olive oil</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tsp ground ginger</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 tbsp honey</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">4 tbsp ketchup</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 tbsp red wine vinegar</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">salt and pepper to taste</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">*Depending on the sweetness of your vegetables and pineapple you’ll want to adjust with more ketchup, vinegar, salt, etc. before serving in order to hit that perfect balance. Taste your food!</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Method:</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1. Season beef with salt and pepper and roll into 1-inch bite-sized meatballs. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2. Add prepped tomatoes, onion and carrot to a food processor and chop until smooth, then add pineapple and pulse so that it’s still a bit chunky. Add mixture to a very large pot, add oil, ginger, honey, ketchup, vinegar and salt and pepper, then bring to a boil. Lower to a simmer, add meatballs, and cook, partially covered, for two hours. Serve will roasted potatoes or matzo. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><o:p></o:p></p> <!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-36292380885118082812012-04-01T11:42:00.002-04:002012-04-01T11:47:39.948-04:00When nice nieces go vegan<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3kb2WJSHwjy_YyzTI-olT9vmBClyHZwGNDHF2gML3-rwwhKQEuOyQASDiSSV5J5UQFeVkrxza8igmN-XdlZgrG1Bt6U85XDSwBtzn8kB8HJAdUbczrFAs96PE1cDn-LDw2wgRdL1cFMZ/s1600/IMG_20120313_163039.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS3kb2WJSHwjy_YyzTI-olT9vmBClyHZwGNDHF2gML3-rwwhKQEuOyQASDiSSV5J5UQFeVkrxza8igmN-XdlZgrG1Bt6U85XDSwBtzn8kB8HJAdUbczrFAs96PE1cDn-LDw2wgRdL1cFMZ/s320/IMG_20120313_163039.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5726458638187604242" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Most of us have friends or family members who enthusiastically announce they have gone vegan, and in reaction to the big news all the rest of us can usually muster is a snort and an elaborate eye roll. Sometimes the veganism lasts a week – usually when they realize they can’t eat cheese and chocolate anymore – but it can also last for years.</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Though I have altogether too many vegetarian friends, I have yet to befriend a long-term vegan. That said, my teenaged niece Madeline, recently decided to go vegan seemingly for ethical reasons. I gave her a week but she’s already a couple of months in. A happy offshoot is that she’s taking more control of the cooking process (seeing as this was her choice and she’s the right age to start cooking some of her own meals). So she’s whipping up dinners to suit her needs and tastes, and I’m a fan of that. Here’s a meal she prepared at the cottage during March Break, under the guidance of my mother, a Dietitian. After all, we don’t want a bunch of vegan teenagers growing up brittle boned and anemic because they love animals. Plan your vegan means accordingly.</span></span></p> <p class="MsoNormal"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Maddie’s Easy Vegan Tortilla Soup</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></b></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(Makes 6 serving/ 8 cups)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> 1 tbsp vegetable oil</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 small sweet onion, diced</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 vegetable bouillon cube</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">5 cups boiling water</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup Israeli couscous</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup frozen corn </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup beans of your choice, such as cooked chickpeas, black beans or navy beans, rinsed and drained</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">500mL salsa</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Tortilla chips and avocado garnish (optional)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Method: </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Brown the onion in oil in a large stockpot over medium heat. When onion is browned, add couscous and stir. Add the water and bouillon cube and stir again (note: if you have 5 cups of vegetable stock on hand, use that instead of the bouillon cube and water). Let cook covered for 10-12 minutes until couscous is almost tender. Add corn, beans, and salsa and cook covered for an additional 10 minutes to finish cooking the couscous. Top with tortilla chips or avocado cubes and enjoy! Tip: This is even better the next day, though you may need to thin it with a bit of water. </span></span><o:p></o:p></p> <!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-85304159449588415532012-03-25T14:40:00.007-04:002012-03-25T15:00:41.147-04:00Stuff, straight up<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdTV_ZxnGl34nNwbCBuAuMNs6S7Hb3xlbo11kArqhanMWu6r8Wg5qoH9_JpFnELCi-lwu24akaFeEK1hza-YGpHBqMJIXX8qc2sjXMJjnsW-Z-smY7k-2kc8gHSokvZBDnrKgZ86MVVST/s1600/IMG_8444.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFdTV_ZxnGl34nNwbCBuAuMNs6S7Hb3xlbo11kArqhanMWu6r8Wg5qoH9_JpFnELCi-lwu24akaFeEK1hza-YGpHBqMJIXX8qc2sjXMJjnsW-Z-smY7k-2kc8gHSokvZBDnrKgZ86MVVST/s320/IMG_8444.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5723909668986752306" /></a><p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">And now for something a little different, here’s what’s been going on in my neck of the woods...</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">-On March 29</span></span><sup><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">th</span></span></sup><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> I’m one of the judges for RAW! The Great Toronto Tartare-Off, at The Fairmont Royal York. The super exciting part? Rush frontman and noted foodie </span></span><a href="http://www.youtube.com/watch?v=KNZru4JG_Uo"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Geddy Lee</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> is also a judge! We’ll be tasting and judging over a dozen different tartars non-cooked up by some of the city’s best toques, among them Didier LeRoy, Lorenzo Loseto, Jason Bangerter and Jamie Kennedy. The event is to support the construction of a school in Guatemala. If you can’t attend, consider making a donation to Grapes for Humanity (grapesforhumanity.com). If you can make it, tickets for the Great Toronto Tartare-Off are $125 and can be purchased by calling Annette at 416-445-9920. If you want my tartare recipe (pictured here), just click </span></span><a href="http://life.nationalpost.com/2012/02/29/amy-rosen-raising-the-tartare/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.</span></span></o:p></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> -I stopped in at The Midfield Wine Bar & Tavern, co-owned by a pal who used to run the late Marquee Video, where I often popped by for my </span></span><a href="http://thenationalnosh.blogspot.ca/2009/04/coffee-crawl-part-1.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">afternoon latte</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. Happily in my neighbourhood, I now have plans to make The Midfield a regular haunt.</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> -Walking by 7-Eleven the other day I noticed a billboard advertising 2-for-1 hot dogs with free chili and cheese. I wondered what the asterisk beside the "free chili and cheese" was referring to, and upon closer inspection, at the bottom of the sign it said “with food purchase”. This struck me as hilarious. (Visions of ne'er do well youths pumping liquid cheese down their gullets.)</span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">-Three weeks in and I’m still loving my gig at Chatelaine. Here’s my first </span></span><a href="http://www.chatelaine.com/en/blog/post/36636--10-of-our-favourite-sandwiches"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">blog post</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> for them. Sandwiches for one and all! </span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">-I had a delish sneak preview meal at </span></span><a href="http://thenationalnosh.blogspot.ca/2012/01/eat-here-bestellen.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Bestellen</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> a couple of months ago, and now that I’ve finally eaten at the officially open-for-business restaurant I can officially say this place tastes great. (P.S. Good looks and terrific service too.)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">-A couple of friends and I have a long running competition that runs in tandem with Top Chef. We each choose a winner immediately after the contestants have all been introduced (bets are usually laid by the first commercial break.) I may stand corrected but I do believe I’ve picked the winner every time but once. (And so far I’m 1 for 1 on </span></span><a href="http://thenationalnosh.blogspot.ca/2011/06/surprise-top-chef-canada-doesnt-suck.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Top Chef Canada</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.) My pick for season 2? </span></span><a href="http://www.germaintoronto.com/en/victor-restaurant-toronto"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">David Chrystian</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. </span></span></p> <p class="MsoNormal"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">-Finally, unrelated to anything, am I the only one who had a major crush on the </span></span><a href="http://www.youtube.com/watch?v=Pwn0yksQo2A&feature=endscreen&NR=1"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Galloping Gourmet</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">? They sure don't make cooking shows like they used to.</span></span></p> <!--EndFragment--> <!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-65678798499813328992012-03-18T15:59:00.008-04:002012-03-18T16:15:37.714-04:00Homemade Hot Sauce!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYrBETzjMHyBkJi1wLnrQsp0fytRgqDbxmLdAfPq_8ku1nxyOj9LOTWDOfgV4_69y9oGJMI-g_DVr1R4GPeI4j7HDku3LVgKI0V1JdH3Jhlz-iCIf9jJGL0zRM3T65pOWdNgOsZfX-97m/s1600/IMG_8498.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGYrBETzjMHyBkJi1wLnrQsp0fytRgqDbxmLdAfPq_8ku1nxyOj9LOTWDOfgV4_69y9oGJMI-g_DVr1R4GPeI4j7HDku3LVgKI0V1JdH3Jhlz-iCIf9jJGL0zRM3T65pOWdNgOsZfX-97m/s320/IMG_8498.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5721331990407188338" /></a><!--StartFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Lately, I’ve been obsessing over hot sauce: The hotter the better. (Let’s just say the ghost pepper is my new bff.) And while over the years I’ve made my own </span></span><a href="http://thenationalnosh.blogspot.ca/2009/02/labna-fresh-yogurt-cheese.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">cheese</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, </span></span><a href="http://houseandhome.com/food/recipes/homemade-ketchup-recipe"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">ketchup</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">dulce de leche, </span></span><a href="http://houseandhome.com/food/recipes/quick-pickles-recipe"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">pickles</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, ice cream and dressings, I’ve never thought to make my own hot sauce. I suppose I felt it was too dangerous and difficult to master – best left to the domain of space age laboratories and food conglomerates.</span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><br /></span></span><!--StartFragment--><span class="Apple-style-span" style="font-size: small;"> </span><!--EndFragment--><!--StartFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Well, today I decided, screw that, and found a recipe that looked too good to be true in that it was simple, sourced from one of my favourite NYC restaurants, Blue Ribbon, and best of all I already had all of the ingredients on hand (though I swapped out the suggested habanero chilies with serranos.) Guess what? Amazing! And who knew the secret ingredient to homemade hot sauce was carrot? </span></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">A special shout-out to my neighbour </span></span><a href="http://www.victoriaskitchen.ca/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Victoria</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, who made it extra smooth by pouring it into her high performance </span></span><a href="http://www.vitamix.com/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Vitamix</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">, which is basically the most awesome blender ever. (It even cleans itself.)</span></span></div><!--StartFragment--> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Make a batch of this today: You’re going to put this shit on everything. (Sorry, I couldn't resist.)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <!--EndFragment--> <!--StartFragment--><span style="mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:Arial;font-size:12.0pt;"><span class="Apple-style-span" style="font-weight: bold; line-height: 21px; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Homemade Hot Sauce</span></span></span><!--StartFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"> </span></span><p class="MsoNormal" style="margin-bottom:12.0pt;line-height:16.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 very large carrot, peeled and roughly chopped</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;line-height:16.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 ½ cups white vinegar </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;line-height:16.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">3 serrano chilies, trimmed, seeded and sliced </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;line-height:16.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">1 tbsp sea salt </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;line-height:16.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">pinch of sugar</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;line-height:16.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">Method: To a medium pot add sliced carrot and cover with water. Simmer until tender but not overcooked, about 12-14 minutes. Drain well.</span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;line-height:16.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size: small;">In a small non-reactive pot combine vinegar, chilies, salt and sugar. Bring to a boil then shut off heat and let the mixture cool. Purée in a blender with carrot until silky smooth. </span><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-size: small;">Eat straight away, or pour into an airtight, sterile jar or bottle and refrigerate.</span></span></span></p> <!--EndFragment--> </span><!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com2tag:blogger.com,1999:blog-3386268608785309056.post-71011620044588861822012-03-11T12:24:00.006-04:002012-03-11T12:34:21.331-04:00Perfect purple cauliflower<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3VnqOMk6hRN2EDnWkAi_eOru72mulL9pNCb7Beam1fRY6fIEaU8wv1FVku78h_drNEdWPY_GYfz6klkwAWJ4N4MBBg4FYNc-mw3dNwBvpd92mXRZSzzbpqwdAMJUe4f55TQAluja6F5i/s1600/IMG_8491.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo3VnqOMk6hRN2EDnWkAi_eOru72mulL9pNCb7Beam1fRY6fIEaU8wv1FVku78h_drNEdWPY_GYfz6klkwAWJ4N4MBBg4FYNc-mw3dNwBvpd92mXRZSzzbpqwdAMJUe4f55TQAluja6F5i/s320/IMG_8491.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5718678504235435378" /></a><br /><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Let's do a recipe today! Something familiar with a bit of a twist: Sweet and salty roasted cauliflower. </span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><b>Oven Roasted Cauliflower </b></span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(serves 4)</span></span></div><div><!--StartFragment--> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 medium head cauliflower, cut into bite-sized florets (Tip: I used a purple cauliflower for kicks. Mulitcoloured heads are now becoming the norm at supermarkets. Fun for the whole family.)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 Tbsp olive oil</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">salt and pepper to taste</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">about 1 tsp za'atar (optional, but it kind of makes it. Available in the spice aisle or at Middle Eastern groceries)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">about 1 tsp runny honey</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2 Tbsp pinenuts, toasted</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Method:</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Preheat oven to 400 degrees F.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Toss prepped cauliflower in olive oil, season with salt and pepper and za’atar, and lay out evenly on a foil-lined cookie sheet. Roast in preheated oven until slightly browned; about 25 minutes.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">When cauliflower is done, drizzle with honey and sprinkle with toasted pinenuts. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">What to serve this with? Goes great with a falafel plate, </span></span><a href="http://thenationalnosh.blogspot.com/2009/11/righteous-dinner.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">fish</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> or chicken. (Maybe you’ll find a suitable recipe </span></span><a href="http://thenationalnosh.blogspot.com/2011/05/ebook-for-ages.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">here</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.) </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><!--StartFragment--><a href="http://thenationalnosh.blogspot.com/2009/05/hummus.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">Hummus</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> is a no-brainer. </span></span><!--EndFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></p><p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><!--StartFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Some </span></span><a href="http://thenationalnosh.blogspot.com/2009/02/labna-fresh-yogurt-cheese.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">homemade labna</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> would be good too.</span></span></p><p class="MsoNormal" style="line-height:20.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="line-height: normal; "><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">And if it were summer I’d definitely make </span></span><a href="http://thenationalnosh.blogspot.com/2009/08/halloumi-part-2.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="color:#000000;">this</span></span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. Soon, but not quite yet. </span></span></span></p><!--EndFragment--> <!--EndFragment--> </div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-3561492839961383042012-03-04T10:22:00.008-05:002012-03-04T23:25:41.332-05:00A brisket for friends<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3gmsUkWG2yuuxoJkckpSwnHQv82b-zWVlLVPJwzoNQaDM_gzOQER7gX_cZawd3O08vmKfYLs0kSQdSE9kSm_qEmEmIlNl56qbjiovU_pU7DmjfgMyqdpVZNGkbmfPKinCXIcV8kWsSt3/s1600/IMG_8472.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy3gmsUkWG2yuuxoJkckpSwnHQv82b-zWVlLVPJwzoNQaDM_gzOQER7gX_cZawd3O08vmKfYLs0kSQdSE9kSm_qEmEmIlNl56qbjiovU_pU7DmjfgMyqdpVZNGkbmfPKinCXIcV8kWsSt3/s320/IMG_8472.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5716071613702483010" /></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">In the middle of my first week of working at <a href="http://www.chatelaine.com/en/recipes">Chatelaine</a> I started missing my old colleagues at House & Home. Don't get me wrong; I love my new colleagues -- they're fantastic! But looking around my gorgeously (almost) finished reno and feeling super grateful for all of their suggestions -- the great <a href="http://houseandhome.com/tv/segment/livingdining-area-makeover">Cameron MacNeil</a> did the job, but other House & Home angels, especially the wonderful Stacey Smithers, also weighted in with opinions, and I wanted them all to see the place and enjoy the new kitchen in action. So an impromptu Thursday night dinner for six was planned.</span></span><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">But what to serve? I wouldn't be home until 6pm, dinner was called for 7pm, so a work-ahead meal was needed. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">The fab <a href="http://houseandhome.com/design/photo-gallery-sasha-seymours-townhouse-reno">Sasha Seymour </a>would be attending, and she insisted on brisket. She styled the shoot for the photos in the House & Home 2012 trends spread for January, pictured here, and she wanted to taste that brisket again. (She was actually super aggressive about it.) I told Sasha that I had no time to go out and buy a brisket, so god love her, she placed an order, picked it up, and dropped it in my oversized mailbox just before I got home Wednesday night. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Then I got marinating and braising, made mashed potatoes, honey roasted carrots, a lemon vinaigrette for the arugula and apple salad I'd throw together the next night, and a salmon spread to nibble on when my stylish guests arrived.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ding dong! 7pm. I take the brisket from the oven, warm up the potatoes and carrots, cook some peas, toss the salad and away we went, much wine and stories christening my colourful new kitchen and dining room during its first real dinner party.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">These friends are keepers. </span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">And so is this brisket recipe.</span></span></div><div><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></div><div><!--StartFragment--> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Amy’s Beef Brisket</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(serves 8-10)</span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Ingredients:</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 5lb single brisket</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup Coca-Cola (not diet, not Zero, just Classic please)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 cup apricot jam</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1/2 cup tomato sauce (homemade or store bought)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 packet dry onion soup mix, such as Lipton's</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tsp ground ginger</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1 tsp kosher salt</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">fresh cracked pepper to taste</span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Method:</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1. Mix marinade ingredients together, pour over brisket in a roasting pan, cover with foil and refrigerate overnight. Or, if you don't have that much time to spare, several hours will do in a pinch.</span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2. When ready to cook, preheat oven to 325 F then cook covered brisket for 3 hours, then uncovered for an additional 1/2 hour. Let cool, then refrigerate (this aids in slicing). Skim any excess fat. When cooled, slice thinly against the grain and add back into pan with sauce.</span></span></p> <p class="MsoNormal" style="margin-bottom:12.0pt;mso-pagination:none;mso-layout-grid-align:none;text-autospace:none"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3. About a half hour before you’re ready to serve, preheat oven to 350 F and reheat brisket for 20-30 minutes, spooning sauce over it a couple of times.</span></span><span style="mso-font-kerning:.5pt;font-family:ArialMT;"><o:p></o:p></span></p> <!--EndFragment--> </div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com1tag:blogger.com,1999:blog-3386268608785309056.post-72949619097904162732012-02-26T12:39:00.005-05:002012-02-26T12:56:42.686-05:00Snacky things for Oscar<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyasWiaUrgcHXk3zhu485OBdEhO4RUSeEYV_8aI5ml3xb9_xCZ7sBc0Ve_04GT4-zTphS4H3dpD6uFYoZ3W2O9EATR3JZjbNyydzPJelKOrLJ__loN4s0_qeBbSDXoyOow9FDPh_ISX25O/s1600/IMG_2969.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyasWiaUrgcHXk3zhu485OBdEhO4RUSeEYV_8aI5ml3xb9_xCZ7sBc0Ve_04GT4-zTphS4H3dpD6uFYoZ3W2O9EATR3JZjbNyydzPJelKOrLJ__loN4s0_qeBbSDXoyOow9FDPh_ISX25O/s320/IMG_2969.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5713503715966357986" /></a><p class="FreeForm"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">I just returned from vacation and I’m still on Club Med time, but since the Oscars are tonight I thought I’d be as uncreative as traditional media and do a quickie post about snacky things you can serve to guests while watching the big show. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Leafing through past blog posts, I had almost forgotten about my new favourite </span></span><a href="http://thenationalnosh.blogspot.com/2010/09/nibble.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">olives</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, </span></span><!--StartFragment--><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">while these </span></span><a href="http://thenationalnosh.blogspot.com/2009/04/lemony-marinated-mushrooms.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">lemony mushrooms</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> have been part of my regular repertoire for a decade. </span></span></span></span><!--EndFragment--><div> <!--StartFragment--><span><a href="http://houseandhome.com/tv/segment/feta-dip-pita-chips-recipe"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Feta red pepper dip</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">? So easy! (Tip: Why not make some </span></span><a href="http://thenationalnosh.blogspot.com/2009/05/hummus.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">hummus</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> while you’re at it?)</span></span></span><!--EndFragment--></div><div> <!--StartFragment--><span><a href="http://thenationalnosh.blogspot.com/2010/02/instant-party.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Shrimp</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> are both tasty and fancy. </span></span></span><!--EndFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div> <!--StartFragment--><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">And everyone loves homemade </span></span><a href="http://www2.canada.com/windsorstar/story.html?id=9ab1df55-1966-4152-990c-759e2518af6e&k=3070"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">caramel corn</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. </span></span></span><!--EndFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></div><div> <!--StartFragment--><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Meanwhile, a party can only be improved upon with the inclusion of </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><a href="http://thenationalnosh.blogspot.com/2008/12/my-daily-snack_28.html">Ritz Bits</a>. </span></span></span></div><div><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Oh, and offering </span></span><a href="http://thenationalnosh.blogspot.com/2009/08/chocolate-almond-toffee-bars.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">something sweet</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> is a must. </span></span></span></div><div><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">So, that's it. Good luck on your Oscar pools, and here’s hoping that the big show won’t be as lame as this blog post! (But seriously, there's a lot of good info tucked in here.)</span></span></span></div><!--StartFragment--><!--EndFragment--> <!--StartFragment--><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span><!--EndFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><div><span class="Apple-style-span" style="font-family:Arial, serif;"><br /></span></div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-89716820891423118772012-02-12T12:42:00.005-05:002012-02-12T16:35:37.509-05:00On eating with a cold<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzio5MPpyuZ5_sB6Tq5S4eMzeJGZy2ZjpSm2opsQwYtJdzPJlRWiZ15NlXw_lj0RtSWeBWmX8QOTfadMrMvCW9SoDSUtDfjZ8TcQrLhO5RxEQmbTCBAYI0EL7GhHi9b-X_kOtPaNOOicJv/s1600/DSCN8351.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzio5MPpyuZ5_sB6Tq5S4eMzeJGZy2ZjpSm2opsQwYtJdzPJlRWiZ15NlXw_lj0RtSWeBWmX8QOTfadMrMvCW9SoDSUtDfjZ8TcQrLhO5RxEQmbTCBAYI0EL7GhHi9b-X_kOtPaNOOicJv/s320/DSCN8351.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5708308766033419346" /></a><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">This week it finally hit: I got a cold. But not just any old cold. This one woke me from a deep sleep at 3:30 a.m., filling my sinuses, ears and throat with such pressure that I thought my head would pop off. It was the most sudden cold onset ever! I hopped out of bed, popped an Advil, blew my nose and it was game on. About four days, 1.5 boxes of Kleenex and a few envelopes of delicious NeoCitran later, the cold is basically gone. But with a busy schedule this past week, what with a food shoot and finishing up at </span></span><a href="http://houseandhome.com/tv/segment/california-style-quesadillas-recipe"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">one job</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> before starting another </span></span><a href="http://www.chatelaine.com/en/recipes"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">tomorrow</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, I had to push on through. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="FreeForm"><span class="Apple-style-span" style="font-family:Arial, serif;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><!--StartFragment--></span></p><span class="Apple-style-span" style="font-family:Arial, serif;"><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">I tried to sneeze into the crook of my elbow while trying to enjoy my nights out, and along the way devised some tips on how to eat with a cold. Here they are:</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="FreeForm"><!--StartFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">1. THINK TEXTURE. I was invited to dinner at </span></span><a href="http://colbornelane.com/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Colborne Lane</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> at the height of my cold and it was too late to cancel. So on the one hand, I couldn’t taste a damn thing -- what a waste. But on the other hand, I took more notice of the gorgeous-looking dishes being served and reveled in all of the amazing textures. Crunchy, airy, smooth, cold and warm, my tastebuds may have been dead but my tongue was alive! At home if you feel like snacking, think </span></span><a href="http://thenationalnosh.blogspot.com/2009/02/trick-of-day.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">apples</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, celery, </span></span><a href="http://thenationalnosh.blogspot.com/2011/12/snack-of-day-homemade-microwaved.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">popcorn</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, whole grain cereal and other good-for-you foods that will fight hunger and boost your system without you caring whether or not they taste great. Because you can’t taste them anyway!</span></span><!--EndFragment--></p><p class="FreeForm"><!--StartFragment--> </p><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">2. EAT ORANGES. I had been expecting this cold for about a month. Everyone at work had been sick and I was convinced that my seasonal mandarin orange habit was keeping the cold at bay. Sure enough, the day after my third crate ran out my cold stormed in. I honestly feel if you OD on vitamin C you will not get a cold. If you don’t want to eat them, juice ‘em.</span></span></p><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">3. NO FINGER FOODS. Now is not the time for sharing. Keep your mitts off the chips and M&Ms at get-togethers and don’t indulge in shared fries or finger foods because you’ll just lick your fingers, then on spreads the virus. Ask your host for your own plate and fork even if none are being offered, then keep your food and germs to yourself. No hugs or air-kissing either. Don’t even clink wine glasses. Wash your hands often, with soap. Try to be thoughtful and soon enough your cold will be gone -- and your friends won’t blame you for passing it on to them.</span></span></p><p class="FreeForm"><!--StartFragment--> </p><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">And that’s what I learned this week. I’m heading off to <a href="http://www.westernlivingmagazine.com/t/swingshift.html">sunnier climes</a> next weekend so I’ll report back in two weeks time. Adios amigos!</span></span></p> <!--EndFragment--> <p></p><!--StartFragment--><!--EndFragment--> <!--EndFragment--> <p></p><!--StartFragment--> <p class="FreeForm"><span style="font-family:Arial;"><o:p></o:p></span></p> <!--EndFragment--> <!--EndFragment--> </span><p></p> <!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com1tag:blogger.com,1999:blog-3386268608785309056.post-25188269209964516772012-02-05T11:26:00.011-05:002012-02-05T12:06:53.378-05:00Trend Alert: Canadian Eats<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQiFulOrrrSNSmf-OxbJK-LET3an2t9KU0navkP7CGZrgHVIUnATD9xdVhaZiLkoioQFymz3Vpu-xfYZtGWE3fyZpy4zsYcLa50cKgLU1cV8diyLlBPIZTFyiw3uEUGIlHAuB7QAH5dgS/s1600/IMG_6941.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQiFulOrrrSNSmf-OxbJK-LET3an2t9KU0navkP7CGZrgHVIUnATD9xdVhaZiLkoioQFymz3Vpu-xfYZtGWE3fyZpy4zsYcLa50cKgLU1cV8diyLlBPIZTFyiw3uEUGIlHAuB7QAH5dgS/s320/IMG_6941.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5705691578708611474" /></a><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">The more I travel the more I learn that every area in Canada has its signature dish. From Acadian country’s Rappie Pie (</span></span><a href="http://life.nationalpost.com/2012/01/28/exotic-nova-scotia-where-the-worms-are/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">pictured here</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">) </span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">to Thunder Bay’s Persian doughnuts, while these recipes are everyday eats within a town’s borders, they're mystically almost unheard of elsewhere. Still, they are all part of the edible social fabric of Canada, where a tasty new chapter has just begun. </span></span><!--StartFragment--><p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">No ifs ands or buts about it, Canada is having a moment. It started with our winning ways at the 2010 Winter Olympics and continued when our economy didn’t tank as badly as the rest of the Western world's. Now, part of the trickle-down effect is our blooming indigenous culinary scene. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Canada is a young country with no true old guard to speak of. For this reason, our chefs tend to be youthful, multi-ethnic, homegrown, experimental, and their food, proudly delicious. Which is why right now is an exciting time to be a Canadian chef, or (better still) a Canadian restaurant-goer. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">The first <a href="http://www.oliverbonacini.com/Bannock.aspx">Bannock</a> restaurant launched in the flagship Hudson’s Bay store in Toronto this fall, with a focus on traditional Canadian comfort food (everything from bannock pizzas to poutine and chicken pot pie). Then there’s chef Michael Stadtlander’s off-the-grid woodsy dream that is </span></span><a href="http://haisairestaurantbakery.com/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Haisai</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">in Southhampton (the godfather of Canadian cookery, chef Stadtlander has also spearheaded the important cause of stopping a proposed </span></span><a href="http://nomegaquarry.ca/events/foodstock/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">mega quarry</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">.) </span></span><!--StartFragment--><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Vancouver has the Oakwood (try the Nanaimo bar custard for dessert) while other Canadian anthems include Martin Picard’s seasonal </span></span><a href="http://cabaneasucreaupieddecochon.com/index_e"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Caban au Sucre</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, as well as his meaty Quebecois comfort food temple, Au Pied de Cochon.</span></span></span></span></span></span><div><span><span><span><span><!--StartFragment--><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><!--StartFragment--><p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">There’s also Edible Canada, which opened on Vancouver’s Granville Market, and Halifax’s Chives Canadian bistro, which just celebrated its happy 10</span></span><sup><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">th</span></span></sup><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. These are just a few examples; the good news is that there are many more. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">But for money, the restaurant that has it all – great looks, creativity, hot chefs, and overall deliciousness, is chef Aaron Joseph Bear Robe’s aboriginal </span></span><a href="http://keriwacafe.ca/about/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Keriwa Café</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">. Judging from brunch alone, from the basket of freshly baked goodies and homemade preserves to the brown butter eggs Benny (why have I never had this magical take on </span></span><a href="http://thenationalnosh.blogspot.com/2010/01/sauce-that-seems-scary.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">hollandaise</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> before?) with its local Red Fife biscuit base, crispy homemade bacon, not to mention the cleverly tasty roasted root veg tossed with salad side, I’ll be shocked if someone can find a better brunch in town.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p><!--StartFragment--> <p class="MsoNormal"><span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Or, a more Canadian one.</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <!--EndFragment--> <!--EndFragment--> </span></span><!--EndFragment--></span><!--EndFragment--></span><br /><!--EndFragment--></div>Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com1tag:blogger.com,1999:blog-3386268608785309056.post-46280605070194664872012-01-29T17:04:00.006-05:002012-01-29T19:36:41.110-05:00Eat Here: Bestellen<!--StartFragment--> <p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">While it’s months behind schedule (oh City of Toronto, why must you mummify restaurateurs in red tape?), I had the opportunity to dine at </span></span><a href="http://thenationalnosh.blogspot.com/2011/06/surprise-top-chef-canada-doesnt-suck.html"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Top Chef Canada</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> runner-up Rob Rossi’s soon-to-open restaurant, </span></span><a href="http://www.bestellen.ca/"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Bestellen</span></span></a><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">, at a </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><a href="http://visainfinite.ca/">Visa Infinite</a></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> exclusive dinner (la dee da) this week. And let me tell you, this place can’t loose. In a word: Delicious. In two more words: Animal fat. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">It was by far the heaviest meal I’ve ever eaten, and let the record show that I’ve spent plenty of time in Germany, have judged a competitive barbecue competition, and was a contestant in a pie-eating contest. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">From the quivering pork belly starter on a silky chestnut puree, to the butter-poached lobster sided by a lobster doughtnut, to the 40-day dry aged ribeye and bone marrow, the sidecar pommes aligot (so full of decadently stinky cheese to be rendered almost stringy), button mushrooms doused in parsley butter, a mega Canadian cheese course, and a finishing jar of pudding choumer, it took me two days to fully digest the meal (not to mention the six creative wine pairings.)</span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">The room is warm, the service is sprightly and everything was prepared to a turn. And I can only assume when the true menu takes shape, there will be a leafy green of some sort, for those of us with weak gallbladders. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Either way, I can’t wait to return and eat my face off. </span></span><o:p></o:p></p> <!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com0tag:blogger.com,1999:blog-3386268608785309056.post-86281984110822368902012-01-22T11:41:00.004-05:002012-01-22T11:51:04.510-05:00Mushroom and Barley Potpie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcoovIn1dCVSqpkERaIoiTgdvU7-1VA3TJh0gE7AXUBGmEOk7s3rRS2JLSgBwEuNqVJhjdA259510CPmWj_WJdKPz9AKPg_ynUSl-diCQrZ46hhcWhYiSYQO95_wIlJsQHwX1THG-vfnh/s1600/IMG_8187.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFcoovIn1dCVSqpkERaIoiTgdvU7-1VA3TJh0gE7AXUBGmEOk7s3rRS2JLSgBwEuNqVJhjdA259510CPmWj_WJdKPz9AKPg_ynUSl-diCQrZ46hhcWhYiSYQO95_wIlJsQHwX1THG-vfnh/s320/IMG_8187.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5700499423930490770" /></a><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Regarding last week’s promise of a kale recipe this week: I lied. But check out the <a href="http://www.nationalpost.com/opinion/columnists/amy-rosen.html">National Post</a> in a couple of Wednesdays for perhaps my best rapini recipe, ever. </span></span></p><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">For now, feast your eyes on this. </span></span></p><p class="FreeForm"><o:p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">This is the year that vegetarian mains take centre stage: So long <a href="http://meatlessmondays.ca/">meatless Mondays</a>, hello meatless any old day of the week. But if you’re going to serve your normally carnivorous family a meat-free main it’s got to be filling and it’s got to be flavourful. Here’s where whole grains, mushrooms and cheese come in handy. </span></span></o:p></p><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><p class="FreeForm"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Mushroom and Barley Potpie</span></span></b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p><p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">(serves 8)</span></span></p> <p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">To make a hearty mushroom and barley potpie you will need 1 cup pearl barley, rinsed in a strainer, drained, then placed in a medium saucepan with 3 cups of water and 1 tsp salt, 2 tbsp unsalted butter, 2 garlic cloves, minced, I bunch green onions, trimmed and finely chopped, 1 454g package sliced white or cremini mushrooms, 1 tbsp fresh rosemary, minced, salt and pepper to taste, 1/4 cup dry sherry, 1 475g container whole-milk ricotta, 1 square (from a two-square package) frozen puff pastry, thawed, 1 egg yolk, beaten. </span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></p> <p class="FreeForm"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Bring rinsed barley, water and salt to a boil then lower to a simmer, cover and cook for 35 or 40 minutes, or until tender. Drain and set aside. While barley is cooking, melt butter in a large skillet, add garlic and green onions and cook for several minutes. Add mushrooms, rosemary, and a generous amount of salt and pepper, and cook for about 10 minutes, stirring often, or until mushrooms are soft. Add sherry, stir around for another few minutes, then transfer to a bowl and add drained barley when done. While filling cools, roll out puff pastry on a lightly flowered surface to fit on top of the baking pan. Preheat oven to 400 F.</span></span><span style=" ;color:windowtext;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span></span><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;">Combine cooked barley and mushroom mixture with ricotta cheese. Stir to combine. Butter a large (9x13) baking dish and add mixture, smoothing to even. Top with puff pastry, sealing to edges of baking dish, brush with egg, sprinkle with salt and cut a slit in the middle so that steam can escape. Bake in preheated oven until puffed and golden brown, about 45 minutes. Let sit for 10 minutes then slice into squares and serve your vegetarian delight. </span></span><span style=" ;color:windowtext;"><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"><o:p></o:p></span></span></span></p> <p class="FreeForm"><b><span class="Apple-style-span" style="font-family:georgia;"><span class="Apple-style-span" style="font-size:small;"> </span></span><o:p></o:p></b></p> <!--EndFragment-->Amyhttp://www.blogger.com/profile/11435957615438200928noreply@blogger.com4