tag:blogger.com,1999:blog-81097589300506395842024-03-05T12:10:21.320-05:00My Kind of FoodHungry Galhttp://www.blogger.com/profile/13525465766450531872noreply@blogger.comBlogger110125tag:blogger.com,1999:blog-8109758930050639584.post-45433425401271975852011-03-30T20:12:00.002-04:002011-03-30T20:23:14.513-04:00Pardon This Intermission...Hello? <br /><br />Is anyone there? <br />Anyone? <br /><br />It's been a while... and I am so sorry. I meant to write. I meant to tell you about all the delicious things I've been up to. <br /><br />But, I haven't left you. It's just a short break. I promise I'll be back soon.<br /><br />I will meet you right here. Pinky swear. See you soon!<br /><br /><span class="fullpost"></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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This week was no different. I had no idea what to post this week, that is, until yesterday mid-morning when I was thinking about what to make for lunch.<br /><br />With the early onset of warm weather this past spring and higher than usual temperatures this summer, the schedule for local produce has been pushed forward somewhat. <br /><br />While my "crops" have not yet arrived, they are certainly on their way.<br /><br />The tomatoes (black zebra) are still on the vine ripening... <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hsU3nLhCYKHz4Mg0ozelXg5ej6pqJxwIGxpoT3BWFGDfo41rooh3JrBIdH2qDgTAhwZVPpaf-d1SUT0733wrTXKliCjmQTbPI6p42514-mrxfLAd-c6uwQnfKtnKZWtH4Fo-goAVshtF/s1600/garden+black+zebra.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5hsU3nLhCYKHz4Mg0ozelXg5ej6pqJxwIGxpoT3BWFGDfo41rooh3JrBIdH2qDgTAhwZVPpaf-d1SUT0733wrTXKliCjmQTbPI6p42514-mrxfLAd-c6uwQnfKtnKZWtH4Fo-goAVshtF/s320/garden+black+zebra.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498957891982125954" /></a><br /><br />and my cucumber plant is putting out loads of male blossoms and I waiting for the girls to show up any day now...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTaX9_xHuy3tFaFBU1AlJcAdPoXe2S18OuL_IjrcImmX8qrTCAb0ufl4M6RPB2gRj_RYsW3foup_BI9f8pX0spuRICqZsBaRHhkmRFqUZSbHK-MU_x7MBlMseNGf1ZAp8iRppaC5Rr1A9/s1600/garden+lemon+cucumber+blossom.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilTaX9_xHuy3tFaFBU1AlJcAdPoXe2S18OuL_IjrcImmX8qrTCAb0ufl4M6RPB2gRj_RYsW3foup_BI9f8pX0spuRICqZsBaRHhkmRFqUZSbHK-MU_x7MBlMseNGf1ZAp8iRppaC5Rr1A9/s320/garden+lemon+cucumber+blossom.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498958087655446754" /></a><br /><br />My swiss chard and haricot verts (aka French green beans) are a little farther behind as they were planted only recently. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w9IplPwgi5WUdM-_hgcEXcpiXPdO6M6fbjHTE18KSAFyfLyozYjrwcfoxRAw1omj4oet8DsW2pU6EV5KlTzuTHesq248wTyBBYTRkGRGXUNQ5bJR3llRWg4rDgeKmAyTuXGcrCklDzSX/s1600/garden+swiss+chard.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-w9IplPwgi5WUdM-_hgcEXcpiXPdO6M6fbjHTE18KSAFyfLyozYjrwcfoxRAw1omj4oet8DsW2pU6EV5KlTzuTHesq248wTyBBYTRkGRGXUNQ5bJR3llRWg4rDgeKmAyTuXGcrCklDzSX/s320/garden+swiss+chard.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498958260252762578" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSc_5cEfRsVk9XKqPMKLdb6cOOinOL2ZuzPcr_EOtRB4qMXmiGMk2rgYb_PhPUvtY0GgXEix8APF7fwow4AyRePy4s_SvXLQsp1TOfzlLC6JwvukAEDrHzQmoyS4AJNVUMrjwIppKZ7EK/s1600/garden+green+bean.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQSc_5cEfRsVk9XKqPMKLdb6cOOinOL2ZuzPcr_EOtRB4qMXmiGMk2rgYb_PhPUvtY0GgXEix8APF7fwow4AyRePy4s_SvXLQsp1TOfzlLC6JwvukAEDrHzQmoyS4AJNVUMrjwIppKZ7EK/s320/garden+green+bean.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498957985276847874" /></a><br /><br />At this point, I don't want to talk about my Nantes carrots or my tomatillos. I have my fingers crossed but hope is quickly fading. It's my first year growing these crops & everyone says they are easy to grow... however, they are either <em>incredibly</em> slow producers or these plants are destined for the compost heap very soon. So the verdict is still out on them!) <br /><br />In fact, the only things I have been able to harvest so far this year are my herbs (mizuna-<em>pictured below</em>, basil, garden cress and my assortment of micro greens) and of course, my beloved alpine strawberries. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQJ1TH6TK8m-KSffrsYMlsCB5LPkN_lFcv2OMQZS_ypLCk6BmX4cPXoeAU_aohOlskbS7ozQzJfm4t0fXSfBISKSKUXZDY9KobaCvPSOYHx8tGXlWxBXAdoAXQfwPrTfXWzCODt73Ly15/s1600/garden+mizuna.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoQJ1TH6TK8m-KSffrsYMlsCB5LPkN_lFcv2OMQZS_ypLCk6BmX4cPXoeAU_aohOlskbS7ozQzJfm4t0fXSfBISKSKUXZDY9KobaCvPSOYHx8tGXlWxBXAdoAXQfwPrTfXWzCODt73Ly15/s320/garden+mizuna.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5498958186921162610" /></a><br /><br />While my crops are still a couple of weeks from harvest, the farmers' markets and the supermarkets are already selling local produce. Zucchini appears to be a bumper crop this year. <br /><br />There is a neighbor in my 'hood who has a very lovely square foot garden located on the side yard of his house. (I walk past his house daily to check on his garden, but I am not obsessed...) His zukes are spilling out of the box and I am quite certain they are literally growing inches each day. (Zucchini is on my "to plant" list next year!) Since we did not grow it, we bought ours (over 3lbs!) over the weekend and after dinner on Monday night, our supply was out. <br /><br />Summer fresh zucchini is other worldly; its tender yet crisp when eaten raw and sweet and fragrant when lightly sauteed. This is a rather fast meal to pull together and very light but also quite satisfying.<br /><br />The microgreens pictured in the photo are actually from my backyard. I have been trying to grow these with mixed success. (I hope to have a post on this item so stay tuned.)<br /><br /><span class="fullpost"><br /><strong>Farfalle with Summer Zucchini and Ricotta</strong><br />Serves 4<br /><br />1lb farfalle pasta (bow-tie or some other kind of bite sized pasta, penne, macaroni)<br /><br />1 tbsp olive oil<br />1 large onion, large diced (or rough chop)<br />1 lb zucchini (cut into by sized pieces)<br /><br />1 large pinch chili powder (optional)<br />2 tbsp butter<br />4 tbsp ricotta<br />1 large lemon - juice & zest<br /><br />optional: micro green garnish (or other baby green - spinach, arugula, etc.)<br /><br />1. Cook pasta accordingly to instructions in well-salted water.<br />2. Meanwhile, in a large saucepan, heat olive oil. Cook onion and zucchini on medium-high heat. Resist the urge to constantly stir the vegetables to allow the zucchini and onions to slightly caramelize.<br />3. Add chili powder, if using. <br />4. Drain pasta, reserving at least a cup of pasta water.<br />5. Add pasta to the large saucepan. Remove saucepan off heat.(If your saucepan is not large enough, transfer to a large bowl instead.)<br />6. Toss with butter and lemon juice. Mix well. Adding small amounts of the pasta water to loosen pasta as needed.<br />7. Serve pasta with a dollop of ricotta. Top with microgreens and dust with lemon zest.<br /></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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I would not have had the time to coax friends and families into trying something different so we opted for the standard open bar with an assortment of bottled booze and mixed bevvies.<br /><br />Since I am still on maternity leave and my son is now enjoying the splendid beauty of regular afternoon naps, I decided to make a pitcher of lemonade to accompany my afternoon of lounging on my back porch reading <strong>The Lovely Bones.</strong> (On another topic - Have you read it? It may be hot outside, but I feel nothing but chills when Susie talks about Mr. Harvey. It's gripping. Haven't seen the movie, but I think casting Stanley Tucci was a stroke of genius. He is Mr. Harvey.)<br /><br />An abundance of basil and lavender in my garden this year made sense as a flavour accent to summer's perfect refreshment.<br /><br />In fact, I may have said this before but lavender is one of my favourite summer time scents... It reminds me of Provence and of a wondrous lavender garden I stumbled upon outside of Kobe, Japan many years ago. Its scent is distinctive and unmistakable. Lavender's mild floral notes acts as a nice counterpoint to the fresh aroma of sun kissed basil and the juicy tartness of the lemon.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__OeCnA-ZSgYah3UEHxDwjxMB_P3mrIHMg6F0VwGKn5RDECx4qSNonAJSFPihClzwsE_7asSHrtevbrJRY9rTW56O_BD1HAQen_woaFKl95cJRLD1HQbEolXdoR-GnmtsfMO0mOI9qahc/s1600/lavender+3.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__OeCnA-ZSgYah3UEHxDwjxMB_P3mrIHMg6F0VwGKn5RDECx4qSNonAJSFPihClzwsE_7asSHrtevbrJRY9rTW56O_BD1HAQen_woaFKl95cJRLD1HQbEolXdoR-GnmtsfMO0mOI9qahc/s320/lavender+3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496795793684543986" /></a><br /><br />Of course, then there is basil. I can't get enough of it. In the summer when our basil is growing faster than we can eat it, we throw it on top of our salads (regular and caprese), sandwiches, pasta, eggs.... It's such a versatile and easy to grow herb. Even if you start it from seed.<br /><br />To avoid doing time in the kitchen these days, I decided to make a "sun tea." I figure with the heat on the sun pressing itself upon us, I may as well harness its energy for some good...(aside from my ever blossoming container garden - updates to come in the upcoming weeks!)<br /><br />Sun tea is a gentle way to infuse your summer fresh herbs into a highly delicious, drink-able form. Of course, it means taking the slow road because this brewing method requires alot of time - about six hours worth. But it's rather simple. Throw the lavender in a jar. Add some water. Set the jar out in the sun and set aside while the sun's warm rays gently brew your tea. Strain and add to the lemonade. (The detailed instructions are below)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2P2AjXGoG5PYGi9sNQJqCbn06qEHFKRmsQOP3D5iM9K3c_25hYdG6y6U8MEKawVr8xc63NAHWLK5FdvO2khjlecSGm0Dv6piZdwC8UCdGuQudb9TnqxTsECd4M8C0bE5O98q-dK_vma5/s1600/lavender+1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV2P2AjXGoG5PYGi9sNQJqCbn06qEHFKRmsQOP3D5iM9K3c_25hYdG6y6U8MEKawVr8xc63NAHWLK5FdvO2khjlecSGm0Dv6piZdwC8UCdGuQudb9TnqxTsECd4M8C0bE5O98q-dK_vma5/s320/lavender+1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5496795631934154434" /></a><br /><br />Oh and if the cucumber garnish seems unusual to you. Please. Trust me. It's excellent. <br /><br /><span class="fullpost"><br /><strong>Basil Lavender Lemonade</strong><br /><br /><br />2 tbsp dried lavender flowers<br />half liter water<br /><br />1 c white sugar<br />1 c water<br />1 c lemon juice <br />handful basil (approximately 1 cup of loose leaves)<br /><br />1 lemon<br />1 seedless cucumber (approximately 4 inches worth)<br /><br />sprigs of basil for garnish<br />Makes approximately 3 1/2 liters.<br /><br />1. Fill a half liter jar (or larger) with approximately half liter of water and lavender. Set out in the warm sun for at least 6 hours. (If not making sun tea, use hot water and seep for twenty minutes.) Strain lavender flowers from liquid. Do not press additional liquid from flowers as you may release bitter flavour from the tea.<br />2. Meanwhile, make a simple syrup by adding equal parts sugar and water. Once the sugar crystals have dissolved, add basil. Stir. Allow syrup to cool to room temperature. Strain out basil leaves and add lavender liquid.<br />3. Slice lemon cross-wise and cucumbers into medium thick discs. Add lemon juice to a large pitcher, then add cooled simple syrup. <br />4. Stir well. Pour into glasses, adding a couple of lemon & cucumber slices. Garnish with a sprig of basil. Enjoy. (With or without a splash of vodka.)<br /><br /></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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While there are some I definitely like more than others, it is one of those foods I love to eat, especially on a lazy Saturday afternoon. <br /><br />Fried rice originated as a way to use up leftovers. A simple and frugal idea: toss last night's rice with small bits of vegetable and meat, throw in a couple of lashings of salty umami-laden soy sauce and lunch is served.<br /><br />Who would have guessed something so simple and humble could have turned out so horribly wrong. I like to think of myself who has <em>some</em> skill in the kitchen but the first time I made fried rice it was an utter disaster. Instead of the comforting, glorious fried rice dotted with bits of egg, peas and onions I had envisioned, the reality was something else altogether. My fried rice was a heap of steaming, gluey rice. Not even a distant cousin of the real thing, it was a science experiment gone terribly wrong. <br /><br />Since then, I have learned there are rules to Fried Rice Club. If you follow the rules, you too, can have moist, fluffy, flavourful fried rice.<br /> <br />1. You must use cold rice. <br />2. You must use cold rice. <br />3. When your wok is hot and the oil is shimmering, <strong>and</strong> only when your wok (or fry pan) is hot, do you add rice. <br />4. Leftover ingredients are a must. <br />5. Meat and vegetables should be bite-sized pieces. <br />6. Most ingredients must be cooked before adding them to rice. <br />7. Keep everything moving. <br />8. If this is your first time at Fried Rice Club, you must use cold rice.<br /><br />As I have mentioned many times before, my kitchen goddess, Kylie Kwong, often makes use of malt vinegar in mnay of her recipes, including her fried rice. (I have a cookbook of hers that devotes practically an entire chaper to fried rice!) While I am not sure if this is an authentic flavour, I use it quite abit in my fried rices and stir frys. Malt vinegar imparts a great deal of rich flavour and colour( like soy sauce) without the sodium and doesn't have a sharp acidic vinegary taste. <br /> <br />If you don't like bacon (what?), you can substitute other types of meats such as thinly sliced chicken, pork, beef. Flash fry them first before adding them in. (Or you could use cubed pieces of Chinese sausage, kolbasa, etc. Still need to fry them before adding to the rice to render some of the fat & to crisp up the meat.)<br /><br /><span class="fullpost"><strong>Bacon Fried Rice</strong><br /><br />4 strips extra thick bacon<br />2 tbsp + 2 tbsp vegetable oil<br />2 eggs <br />4 c cold white rice<br />2 tbsp reduced sodium soy sauce<br />1 tbsp malt vinegar<br />1/4 tsp chili flakes<br />1 c pineapple tidbits, drained well<br /><br />salt & pepper to taste<br />3 green onions, thinly sliced or a small bunch of chives, snipped into 1 inch pieces<br />optional: 1 tsp toasted sesame oil<br /><br /><br />1. Slice bacon into small strips and fry until crisp. Drain on paper towels and set aside.<br />2. Heat a large fry pan or wok. Add vegetable oil and swirl oil around until it shimmers. Crack the eggs over the oil and stir quickly. Breaking up the egg with a wooden spoon or spatula. Remove from pan when soft curds form and set aside.<br />2. Add vegetable oil and heat again until the oil is hot and shimmers. Add cold rice, breaking up pieces with a wooden spoon or wok spatula (if you have one). Cook for at least 2 minutes, moving the rice around the pan.<br />3. Add soy sauce, malt vinegar & chili flakes. Stir to coat rice.<br />4. Add in the drained pineapple and stir well to incorporate.<br />5. Return bacon and egg to rice mixture and stir again.<br />6. Taste for seasoning. Add salt, pepper and green onions and sesame oil, if using. If you like your fried rice a bit darker, experiment with a touch more soy sauce or malt vinegar. (Start with small increments such as a teaspoon and taste before adding again.)<br />7. Serve immediately.<br /><br /><em>If you are adding adding vegetables or uncooked meat, you will need to cook them slightly first. You can cook them in your fry pan first and set them aside until ready to use.</em><br /></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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It is small-scale, community-oriented, local farming versus the ubiquitous agribusinesses which produce most of the fruits, vegetables, meat and dairy most of us consume. While I don't want to wade into food politics here, I would be remiss if I did not mention this as a hot button issue for many. My CSA experience has brought me closer to the food I eat. I have a greater awareness of where it comes from and the people who grow/raise it. Politics aside, I have noticed a discernable difference in the flavour of our meats - they tend to be absolutely tender and juicy. (My husband who is our family skeptic would even attest to this... :) )<br /><br />Anyway, back to that duck in the freezer. We never grew up on duck at home. My dad does not like it and therefore, my mom never cooked it. But eating duck in a Chinese restaurant is certainly a spectacle to be experienced. Imagine a deeply lacquered bird presented to your table. A skilled server carefully lifting away the shatteringly crisp skin and cuts it into portions for the table, then he dissects the moist and flavourful meat into bite-sized pieces. However, making this dish (popularly known as Peking Duck) as Heston Blumenthal can attest to, is one cumbersome task. (Heston Blumenthal documented the arduous journey for the <a href="http://www.youtube.com/watch?v=yvAJeJ5B5Ms">best Peking Duck </a>in his television show, In Search of Perfection.)<br /><br />I like duck but not enough to go through that hassle. <br /><br />However, some research on the internet bolstered my confidence that duck could be prepared easily and quite deliciously. As easy as roast chicken. With my new found knowledge in hand, I set out to make a darn good roasted duck.<br /><br />We ate this gorgeous beast in a cheater's version of Peking duck. I removed the meat from the carcass and served it with traditional accompaniments: Hoisin dipping sauce (recipe below) and lots of fresh, juicy cucumber. We skipped out on the pancakes (too tired to make and too lazy to buy) and green onions. Perhaps next time... <br /><br />This recipe produces a duck that is moist, richly flavourful but not greasy. We gobbled up the skin like children eating candy and the rest of the duck disappeared shortly thereafter. We saved the bones for stock and some of the fat for frying eggs for breakfast the next day. (In addition, I have used duck fat to roast potatoes and they are marvelous.)<br /><span class="fullpost"><br /><strong>Roasted Duck with Hoisin Dipping Sauce</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcUOBnyYNMLSALtCLX6EpnxCCoCM3Jezd24hdlLFon0aDfJxS2zzaCf89csT3e5uI_oSAHCP0ipxhd30DmleS2KA8pDIhK2G0s2WLKXV6VkQXqovUhRwI_5e-GptHUCL2CSaGN9miPJtK/s1600-h/duck+2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrcUOBnyYNMLSALtCLX6EpnxCCoCM3Jezd24hdlLFon0aDfJxS2zzaCf89csT3e5uI_oSAHCP0ipxhd30DmleS2KA8pDIhK2G0s2WLKXV6VkQXqovUhRwI_5e-GptHUCL2CSaGN9miPJtK/s320/duck+2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5446781546845246770" /></a><br /><br />3-4 lb duck<br />1 tbsp minced ginger<br />salt & pepper<br /><br />1. Preheat oven to 375 degrees. Wash duck thorough and pat dry.<br />2. Sprinkle salt & pepper over duck's skin and inside the cavity.<br />3. Rub ginger inside the cavity. Truss duck and place in large roasting pan.<br />4. Roast duck for at least two hours. Basting occasionally.<br />5. Turn oven temperature to 350 degrees and continue to roast for another 30 minutes.<br />6. The duck is ready when the skin is browned and crisp and the legs appear very loose. (Legs should come off very easily by the time you serve.)<br />7. Allow duck to cool for at least 15 minutes (or cool enough to handle)<br /><br />At this point, you can serve the duck by cutting it into quarters and serving or pull off the bones and serve with this silky Hoisin dipping sauce and lots of cucumber spears.<br /><br /><strong>Hoisin Dipping Sauce</strong><br />2 tbsp Hoisin<br />1 tbsp lemon juice<br />zest from 1 lemon<br />1 pinch of chili flakes<br />1 tsp honey<br /><br />1. Mix together and serve with roasted duck. (Also is great as a marinade for chicken or fish.)<br /><br /></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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My mom made wonton soup practically every night when we were kids. Like most moms, she had a day job and then came home to her second job as a full-time mom. I remembered how she quickly folded a couple of wontons and dropped them into a boiling soup pot just in time for dinner. Wonton soup was such a delicious way to start dinner.<br /><br />If you have never had the pleasure, please do go out and try this. Wontons are little bite-sized dumplings usually filled with a mixture of meat and seafood. (In this case, chicken and shrimp.) The wonton wrapper is made of a thin dough similar to pasta but tastes much lighter. Wontons are often dropped directly into soup or pre-poached into boiling water before being added to a soup. A few minutes in a hot bath and they are transformed from smooth semi-opaque triangles into ruffled, translucent silky bundles. <br /><br />Although it is an extra step, I prefer to cook them in boiling water first. Some wrappers are a bit starchy and may change the flavour and the consistency of the soup. <br /><br />Admittedly, making a batch of wontons is a bit of work if you decide to make a full batch... However, if you are making just enough to a pot of soup, then once you make the filling it shouldn't take much longer to wrap a couple of wontons and throw them into a soup.(The filling should keep for about 3-5 days in the refrigerator.) <br /><br />Alternatively, you can make the entire batch of wontons and freeze them. Once they are made, you can just plop them into a boiling broth and have wonton soup in minutes without having to defrost them first.<br /><span class="fullpost"><br /><br /><strong>Wonton Soup</strong><br /><br />For the filling:<br />1/2 lb ground chicken<br />1/2 lb shrimp, chopped<br />2 green onions, finely chopped<br />1 tsp sesame oil<br />1 tsp minced ginger<br />1/4 c water<br />salt & pepper to taste<br /><br />1 package of wonton wrappers<br /><br />For the soup:<br />750ml low sodium chicken broth<br />2 green onions, finely chopped<br />1 tbsp sesame oil<br /><br />optional: lightly beaten egg<br /><br />1. Gently mix together the filling except the water. Meanwhile bring to a boil a small pot of water. using a teaspoon, drop a small meatball into the water once the water reaches a rolling boil. When the meatball floats to the top, leave in the water for an additional minute and scoop out onto a plate. Allow to cool. Taste meatball for seasoning and adjust accordingly. (Once you have made this recipe several times, you will find this added step is unnecessary.)<br /><br />2. Once satisfied with seasonings for the filling, place a teaspoon of the mixture into the center of the wonton wrapper. Dip your finger into a small bowl of water and wet two adjoining sides (in an L-shape). Fold the opposite corner over until the edges meet and gently press the wonton closed, removing any air pockets. You will be left with a triangle shaped wonton. Place the wonton on a large platter and repeat until all the wonton wrappers or meat mixture is finished. Do not overlap the wontons on the platter. If you have additional meat left over, a great way to use them is to make tiny meatballs to add to your soup.<br /><br />3. If you are not using the wontons immediately, lay the wontons out on a cookie sheet in a single layer and freeze for ten minutes. Then store the wontons in a freezer bag for later use.<br /><br />For the soup:<br /><br />1. Bring to a boil the chicken broth and green onions. <br /><br />2. In another pot, bring water to a boil. One by one drop wontons into the water and stir to ensure the wontons do not stick together. Once the wontons, rise to the surface, scoop out the wontons and move to the pot with the boiling chicken broth. Reduce temperature and simmer for another 2 minutes.<br /><br />3. If using, stir broth in the pot so that the liquid is squirling about. Gently pour the lightly beaten egg into the broth. After about five seconds, swirl a wooden spoon around the pot until the egg is cooked into whispy strands.<br /><br />4. Remove from heat and add sesame oil. Serve immediately.<br /><br />If you are serving this as an appetizer, it easily serves four people with about 5 wontons each. If you are having this as a main, it feeds 2-3 people with 8 to 10 wontons each.<br /><br />For your own variations, you can experiment with different types of meat - pork or beef, or consider the additional of other seasonings including chili, white pepper, or five spice.<br /></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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However, I didn't realize how true this statement was until today I put away my baby's newborn clothes... he has already outgrown them and it's only been four weeks. <em>Oh, how they grow!</em> While I am happy he is growing and thriving, I admit I am a little sad that this little baby I gave birth just a month ago is already growing up so quickly. (My friends with teen aged children tell me this feeling never goes away the older they get...)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kGTYhCh1MbbCMi2RD_gvrs5cxVHqEMc9LjFVNbLUcbDic7xLiH5buZ3Iddu2TTb-HqwN2j-l-HMGBxQxGTwD3eOuTDKaLFrVH_hhHSdgA0oV3xDy7ySnplAaiJrDY4SLw9MMRTha-QyN/s1600-h/2+wks+4+days+resized.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0kGTYhCh1MbbCMi2RD_gvrs5cxVHqEMc9LjFVNbLUcbDic7xLiH5buZ3Iddu2TTb-HqwN2j-l-HMGBxQxGTwD3eOuTDKaLFrVH_hhHSdgA0oV3xDy7ySnplAaiJrDY4SLw9MMRTha-QyN/s320/2+wks+4+days+resized.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5414895090087864242" /></a><br /><br />This is my last post for the year. I am still learning how to multi-task with a newborn, we are getting ready to host my in-laws for the holidays and (surprise, surprise) I am sleep deprived. I want to take the time to savour this special time with my family so I am going to take a short break. I hope, dear readers, you have a very happy holiday surrounded by your loved ones. Happy holidays and see you sometime in January!<br /><br />Until then, I leave you with the recipe to one of my favourite ingredients, creme fraiche. <br /><br />Creme fraiche used to sit in the pantheon of high-end ingredients along side, foie gras, truffles, saffron, caviar, and Kobe beef. But no longer.... it is very accessible and everyday affordable (though your hips might not forgive you) because it is can be made at home.<span class="fullpost"><br /><br />I first became acquainted with this luxurious ingredient while watching Martha Stewart Living back in the day. I watched with endless curiosity when she used this sophisticated cousin of sour cream in both sweet and savoury applications: cakes, pies, appetizers, eggs, etc. It's rich texture and tangy flavour possesses the ability to magically transform the mundane into the extraordinary, for example, turning mashed potatoes from humble to <em>la-dee-da</em> special. <br /><br />Recently, I had a craving for those luscious <a href="http://mykindoffood.blogspot.com/2009/03/in-praise-of-eggs.html">Gordon Ramsay scrambled eggs </a>the other day. Alas, my fridge did not have creme fraiche. I did have some buttermilk and heavy cream (35% milk fat!!) and a little time on my hands.<br /><br />Creme fraiche also has many other splendid uses: whipped and served over berries; swirled as a thickener for sauces (due to its high fat content, it does not curdle when heated); dolloped over a frittata, omelet or eggs en cocotte; added into mashed potatoes, or stirred into <a href="http://mykindoffood.blogspot.com/2009/02/de-mystifying-risotto.html">this</a> risotto.<br /><br />Mind you, making your own creme fraiche is at minimum an overnight endeavour so plan in advance. ;)<br /><br />Bon Appetit.<br /><br />See you in the new year!<br /><br /><strong>Creme Fraiche</strong><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqt9QrfxnGUDmraotb0O7WH4y_qkfC0xXwpuBbvQhml2GBcsbxmqyw-Ami5ZH9n4hkMLWZDwpzpNj6P5ZuonI78zsFQAWEMlzrAUnB97UrQNcDizJ8k97jPZ95nmE3tD3_ll1vjs32alo/s1600-h/creme+fraiche+resized.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqt9QrfxnGUDmraotb0O7WH4y_qkfC0xXwpuBbvQhml2GBcsbxmqyw-Ami5ZH9n4hkMLWZDwpzpNj6P5ZuonI78zsFQAWEMlzrAUnB97UrQNcDizJ8k97jPZ95nmE3tD3_ll1vjs32alo/s320/creme+fraiche+resized.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5414894127680170994" /></a><br /><br />2 c heavy cream<br />1/4 c buttermilk<br /><br />Heat heavy cream in a heavy pot until it reaches 100 degrees F. Pour into a clean glass bowl, stir in buttermilk. Cover loosely with cling wrap and leave on counter top in a warm place undisturbed in your kitchen for at least 12 hours to 36 hours - depending on desired consistency. (Obviously this varies depending on the temperature of your kitchen. If you make this in a more humid environment, I would check on your creme fraiche sooner rather than later.) I like it rather thick and rich so that it is sturdy and stands up when scooped.<br /><br />Refrigerate and use within two weeks.<br /></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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I love them because not only do they inspire "what's for dinner" but they bring the world <em>out there</em> into my kitchen at home. As I turn the pages of my favourite cookbooks, I am transported to hot, bustling kitchens of New York, the rustic kitchens of the French countryside or the outdoor markets where Chinese cooks seek out the freshest ingredients for dinner that night. A good cookbook is like a good travelogue, returning me to a beloved place and time with just a taste or evoking an image of a faraway and exotic place I have yet to visit.<br /><br />In an effort to maintain the size of my collection at a manageable level, I have taken to borrowing cookbooks from our library system. I am currently making my way through a fabulous cookbook, “<em>The Gift of Southern Cooking”</em> by Edna Lewis & Scott Peacock. I had heard great things about this cookbook and Southern cooking is something that I am not greatly familiar with here in Canada. <br /><br />The book is not just a cookbook but a record of a great friendship between Edna and Scott. She, the grandchild of former slaves from Virgina & he, the younger white chef from Alabama, who through their shared passion for the cuisine of their heritage, share this inspired & thoughtful collection of recipes of this region in the way grandmothers pass on recipes to the future generations. <span class="fullpost"><br /><br />With so many recipes to choose from, I am still experimenting and trying out new things but I thought I would share with you this wonderful and very simple custard recipe plucked from the pages of this cookbook. (While I have changed some of the recipe's instructions, the ingredients remain the same....)<br /><br /><strong>Egg Custard</strong><br />(adapted from <em>The Gift of Southern Cooking</em>)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBArNw86EHqic191TGFunw8D20U1MtgQz_owQ72aMdJP5qHKjV7xnQutzoIaxlqDxqSvdVYusWuD3KyQMW3Y-JPimDj0Am38-2AyrSz8TS46I38_VDkqPJtKKXv_7Jo5PJSE4_AvPl_W9/s1600-h/custard.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBArNw86EHqic191TGFunw8D20U1MtgQz_owQ72aMdJP5qHKjV7xnQutzoIaxlqDxqSvdVYusWuD3KyQMW3Y-JPimDj0Am38-2AyrSz8TS46I38_VDkqPJtKKXv_7Jo5PJSE4_AvPl_W9/s320/custard.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5401806329034178354" /></a><br /><br />Serves 8 (according to the cookbook, though I used 6 large ramekins which warranted a longer cooking time.)<br /><br />6 eggs<br />3/4c granulated sugar<br />1/4 tsp salt<br />4 1/2 c milk<br />1/4 tsp freshly grated nutmeg<br />1/2 tsp tsp vanilla extract<br /><br />Preheat oven to 350 degrees.<br /><br />Crack the eggs into a large mixing dish and stir until the yolks are broken. Add sugar, milk and salt and mix until well blended.<br /><br />Strain the egg mixture through a fine-meshed sieve into a large bowl or pitcher. Stir in nutmeg & vanilla. (The nutmeg floated to the top when I made my custard because I used a rasp to grate my nutmeg. If you have a proper nutmeg grater you probably won't have the same problem I had but if you use a rasp and prefer a more refined appearance, I would add the nutmeg, allow it to infuse the custard for at least ten minutes (if not more) and strain. The flavour is not as pronounced but the custard won't have the same flecks and speckles mine did.)<br /><br />Place ramekins into a large deep dish baking pan (like a lasagna dish) and carefully pour approximately 1 cup of the egg mixture into each ramekin.<br /><br />For safety's sake, carefully pull out your oven's baking rack and place the baking dish on top. With a heatproof pitcher, pour enough hot water into the baking dish to reach approximately half way up the ramekin dish. Very carefully, push the baking rack back into the oven. (This technique is called <em>bain marie</em>. It allows the custard to cook very gently through indirect heat.) Bake for approximately 3 - 40 minutes. (The cookbook calls for 20-30 minutes... I checked the custard every 10 minutes starting at 20 minutes, but my cooking time was considerably longer because my ingredients came straight from the refrigerator, and I made 6 servings instead of eight, the custard needed more time to set.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywGPh6mZn1Q3wsovOlIkrz82GBAarSdep3Z4s7wuUaO9PW7pOc9oUpK7_dJ1ooXNHcH-vPnUT5Zew7BJjdgAkIKt7oLSwjgHBB6UmMBCAOjNM-F7Rw4PXrpPx-mrF3E0YNhoP4yf-wn9P/s1600-h/bain+marie.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhywGPh6mZn1Q3wsovOlIkrz82GBAarSdep3Z4s7wuUaO9PW7pOc9oUpK7_dJ1ooXNHcH-vPnUT5Zew7BJjdgAkIKt7oLSwjgHBB6UmMBCAOjNM-F7Rw4PXrpPx-mrF3E0YNhoP4yf-wn9P/s320/bain+marie.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5401806152532488786" /></a><br /><br />To remove, carefully pull out the oven rack and lift the baking dish off the rack. Place a clean towel on your kitchen counter and carefully remove the ramekins from the baking dish onto the towel and allow to cool. <br /><br />This is delicious warm but also quite delicious chilled with a dollop of whipped cream.<br /></span><div class="blogger-post-footer"><script src="http://www.google-analytics.com/urchin.js" type="text/javascript">
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