Diggin' Through The Pantry

It was a daunting task... one I had been dreading for some time. But this weekend, I decided to fling the door open on my pantry to "re-discover" some of the treasures that lurked deep inside.

Among the unforgotten items, I found 3 bags of panko, 6 cans of tomato paste (um, have you seen the tv show, Hoarders?), 1/3 bag of split lentils, a jar of black rice, a package of falafel mix, and 1 carton of black strap molasses. Thankfully, none of my finds were in there too long, except for, maybe the molasses. But the lentils gave me an idea...

After spending time in Nepal eating nothing but lentil curry everyday at every meal, I lost my interest in the little legume. Now, I love them. In fact, I can't get enough of them. Especially as a part of a soup. With Spring upon us, I wasn't really in the mood for a heavy and hearty wintertime soup. I wanted a light lunch but, also something satisfying. One spoonful was all it took to make me smile. It's a kaleidoscope of bright colours with a very mild and fresh flavour. Just in time for Spring.

This week's recipe is very easy and fast to make. Lentils don't require pre-soaking so they cook rather quickly. But if you prefer, canned lentils substitute very nicely and speed up cooking time.

Just before serving, I add a healthy dollop of 2% yogurt and swirl it through the soup just before eating. It brightens up the soup, adding a tang & creaminess without the calories (if you aren't watching your weight, you could always use creme fraiche.)


Lentil Soup for Spring

1 finely chopped onion
1 tbsp olive oil
1 l low sodium vegetable broth (or chicken broth)
1 1/4c split lentils
1 large carrot roughly grated
salt & pepper

2% plain yogurt
approximately 1 tablespoon of herbs: eg. chives, dill, parsley

1. Lightly cook onion in a medium sized pot until onions are translucent. Add broth and turn up heat. Meanwhile, rinse lentils well. Add wash lentils and grated carrot to pot.
2. Simmer for at least 30 minutes. Check for seasoning and doneness.
3. Serve with a generous dollop of plain yogurt and a sprinkling of chopped fresh herbs.
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Drowned: Ice Cream Floats Italian-Style

There is a certain chain of coffee shops where people stand in long lines for a medium double-double. In this country, people are utterly devoted to this brand and you can practically find a location on every corner. While I understand the appeal, personally, I prefer a stronger brew.

Years ago, I bought myself a little espresso machine so I could get the good stuff at home. Oh, the joy it brought me! Lattes in the morning with the paper before work, and espressos in the evening after dinner. It was civilized. But over the years, our espresso machine gave way to our programmable coffee maker. It was a simple pleasure, to hear it buzz the beans in the morning and by the time we walked into the kitchen, coffee was brewing. It was nice but not the same.

We recently discovered some of the best coffee in Toronto but it didn't come from a coffee shop. Just a guy with a roaster (so his website says) who roasts some pretty delicious stuff. We bought 2 pounds of coffee: 1 pound of a fair trade espresso roast and another pound of a fair trade dark roast. Like children, we love both our coffee machines and we spoil them rotten!

Aside from drinking it, I made a simple but luxurious dessert with our espresso: Affogato. Literally, hot espresso poured over cold vanilla ice cream. Think of it as Italy's answer to the ice C\cream float.

Affogato means drowned in Italian. It's vanilla ice cream doused in a bath of hot, freshly brewed espresso. Pure heaven. (Even if you find espresso "too strong.") The creaminess of the vanilla ice cream tempers the assertiveness of espresso and the result is a rich, velvety, creamy and bold dessert. So simple, and so divine. The only challenge with this dessert is to try to savour it before all the ice cream melts away.

When you make such a simple dessert, splurge on good quality ice cream and espresso. If you don't have espresso, brew some good quality strong coffee.


Affogato
per person

Allow your guests to pour espresso on top of their desserts.

1 scoop vanilla ice cream
1 shot freshly brewed espresso (or strongly brewed coffee)

1. Scoop ice cream into dessert glass. Return the freezer while you make espresso.
2. Brew espresso.
3. Remove ice cream from the freezer and serve espresso alongside.
4. Pour espresso over ice cream and devour!

I have found the perfect proportion is one scoop of ice cream to 3/4 espresso shot.
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Duck, Duck, Goose...

One of my "to do"s this week was to cook that duck I received as a part of my Wholearth CSA (Community Sponsored Agriculture) "meat share."

Wholearth and other CSAs sell "shares" which entitle the buyer to an allotment of the farm's annual harvest. 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... :) )

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 best Peking Duck in his television show, In Search of Perfection.)

I like duck but not enough to go through that hassle.

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.

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...

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.)

Roasted Duck with Hoisin Dipping Sauce


3-4 lb duck
1 tbsp minced ginger
salt & pepper

1. Preheat oven to 375 degrees. Wash duck thorough and pat dry.
2. Sprinkle salt & pepper over duck's skin and inside the cavity.
3. Rub ginger inside the cavity. Truss duck and place in large roasting pan.
4. Roast duck for at least two hours. Basting occasionally.
5. Turn oven temperature to 350 degrees and continue to roast for another 30 minutes.
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.)
7. Allow duck to cool for at least 15 minutes (or cool enough to handle)

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.

Hoisin Dipping Sauce
2 tbsp Hoisin
1 tbsp lemon juice
zest from 1 lemon
1 pinch of chili flakes
1 tsp honey

1. Mix together and serve with roasted duck. (Also is great as a marinade for chicken or fish.)

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Oh Canada!

If you've been living on a desert island, you may not be aware that the Winter Olympics are currently taking place in beautiful Vancouver, British Columbia. It's somewhat of a big deal here in Canada and admittedly, I do beam with pride when I see those gorgeous aerial shots of Vancouver and surrounds. It's a beautiful part of our country and I am glad that the rest of the world now knows about this magical and beautiful place.

Not only is Vancouver known for its spectacular natural beauty, it is also a mecca for cuisine. Some of Canada's best known restaurants and chefs are found in this city and food trends that eventually find themselves in Toronto often have their roots in Vancouver. With its close proximity to the sea, it is no wonder that Vancouver also boasts some of the best sushi outside of Japan. And if you are in search of seriously fresh fish and that connection to the people who "catch" your food, drive out to Richmond, a suburb of Vancouver, to meet the fishing boats and inspect that morning's catch. You probably couldn't find fresher fish.

For this week's post, I thought I might do something Canadian inspired to celebrate the Olympics. While there isn't really a Canadian cuisine in the same way there is distinct French, Japanese or Italian food, I think the consensus is that Canadian cuisine is probably characterized by the use of our local produce and local flavours.

I came up with a dish that reflects the foods of this vast nation. From the West, there is nothing more reflective of BC than salmon, from the Prairies, I chose lentils (Did you know that Canada is the world's largest exporter of lentils?), and from the East, glorious maple syrup from Quebec.

The salmon is prepared very simply - it is pan seared until the skin crisps up and finished with a glaze of maple syrup from Oka, Quebec. Then it is laid a top of bed of lovely brown lentils. (For this dish, I prefer French lentils (when I can find them) as they keep their shape and don't shed their skins when cooked. Unfortunately, for this post, I could not find them and have substituted brown lentils. The texture is slightly different but still delicious nevertheless.)


Grilled Salmon with Warm Lentil Salad

1 lb Pacific center-cut salmon - cut into four portions (or if you are looking for larger portions, I would say 1/2lb per person)
1 c brown lentils (or Du Puy aka French lentils, if available)

1 lemon - zest & juice
1 1/2 tbsp capers
1 tsp sugar
2 tbsp light olive oil
1 tbsp vegetable oil
optional: maple syrup for finishing

1. Cook lentils according to package instructions. Do not overcook.
2. Meanwhile, roughly chop capers. Add to a large bowl along with lemon zest, juice, sugar & olive oil. Once lentils are cooked drain them well and add them to vinaigrette. Gently toss.
3. Heat 1 tbsp of vegetable oil in a large pan on high heat. Turn down to medium-high and cook salmon skin side down until the skin is nicely browned and crisp. Carefully turn fish over and cook on the opposite side. Cook until medium - approximately 10 minutes.
4. Serve salmon immediately on a bed of warm lentils.

*If there is leftover lentil salad, it is delicious on its own with some crumbled goat cheese on top.

Go Canada Go!
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A Light Lunch

It's been three months since I had my baby. He's healthy, beautiful and wonderfully cheery.


And while it took nine months to put on the weight during my pregnancy, I am quite eager to get to my pre-pregnancy shape.

It's time to take action.

But I love to eat and this is a food blog... so let's not go crazy here.

Maybe we should have lunch first....

Normally, I make a mini version of these crab cakes as an hor d'oeuvre for parties. And gosh, they are delicious. These are so simple to make, perfectly paired with a light salad for lunch.

I use lump crab meat as I love biting into the little nuggets of crab delicately held together by a savoury, moist filling brightened with a hint of citrus and dill.


Crab Cakes
(makes approximately 4 crab cakes)

1/4 lb crab meat, well drained (lump crab if you have it)
1 tsp finely minced dill
1 tsp finely minced parsley
1/2 tsp celery salt
pinch of smoked paprika (or regular paprika)
pinch of freshly ground pepper
1/2 c panko crumbs
1 egg lightly beaten
1 tsp lemon juice
(* 1 tsp Old Bay Seasoning - I normally add Old Bay to my crab cakes but it isn't available everywhere. If you have it, I'd reduce the celery salt to 1/4 tsp but add a pinch of salt to the mixture.)

1/2 c panko crumbs in a separate shallow bowl

1 tbsp butter

1. Gently fold dill, parsley, celery salt, paprika, pepper, panko crumbs, egg and lemon juice into drained crab. Don't overmix and try to keep crab in chunks.
2. Divide the mixture into quarters and gently shape into patties.
3. Gently coat crab cakes in panko bread crumbs. Set aside on a plate. Repeat. Cover crab cakes with cling wrap and refrigerate for 30 minutes.
4. Melt butter over medium heat in a large fry pan until butter is foamy.
5. Gently fry crab cakes until golden brown and toasty. (Flip crab cakes over only once.)
6. Serve immediately with a side salad.
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Wonton Soup

Recently I started to think about the foods my family ate when I was a child and even though my little guy is still way too young for solids, it got me to thinking about the foods I could/would make for my family. 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.

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.

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.

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.)

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.


Wonton Soup

For the filling:
1/2 lb ground chicken
1/2 lb shrimp, chopped
2 green onions, finely chopped
1 tsp sesame oil
1 tsp minced ginger
1/4 c water
salt & pepper to taste

1 package of wonton wrappers

For the soup:
750ml low sodium chicken broth
2 green onions, finely chopped
1 tbsp sesame oil

optional: lightly beaten egg

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.)

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.

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.

For the soup:

1. Bring to a boil the chicken broth and green onions.

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.

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.

4. Remove from heat and add sesame oil. Serve immediately.

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.

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.
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