I always knew that I didn't plan on giving up on my favourite indulgences. I am inspired by a former pastry chef turned Weight Watchers Leader who believes in having your cake and eating it too. His favourites are chocolate mousse, shrimp scampi with butter, heavy cream and Parmesan, and cheesecake.
When I discussed my weekend celebrating the Grand Cru Culinary Wine Festival at one of the host's homes, my fellow Weight Watchers buddies said just go for it and enjoy it. That's what I did. It was a wonderful experience worthy of the term "favourite indulgences". For me, it isn't necessarily one particular food but rather fine foods done beautifully and creatively. Wine with food is another indulgence I try not to do on a regular basis although I enjoy it immensely... but this was a very special occasion.
We were welcomed to Steven and Lynda Latner's home, our gracious hosts for the evening. We were fortunate to have Laurence Feraud represent her estate wine in France, Domaine du Pegau who paired the wines with Chef Robert Gentile from Buca so beautifully. You can tell by my superlatives I am not only a gourmet and gourmat but a foodie. When we arrived we were greeted with champagne and
Lynda suggested I go into the other room for a lovely surprise. There was a chef hand carving leg of boar. It was the ultimate prosciutto. I could see the chefs working diligently from where I stood looking into the kitchen. One by one, there came a plethora of fine tastings. I didn't have them all but limited myself to two: the crostini with Erborinato cheese and apple mostarda which is basically a sweetly sauteed apple with a mustard between that and the cheese; and, the crisp eggplant with Italian Burrata and White Truffle from Molise. I enjoyed every morsel.
I learned that Chef Gentile began as chef de partie at one of the top rated restaurants in the country, North 44. In the 10 years since, Gentile has worked every station and position in McEwan's kitchens.
He had worked his way up to executive sous-chef. Eventually, Buca opened in September 2009 to rave reviews and has been ranked as one of the top restaurants in Toronto. Here he showcases and cooks the Italian fare with which he was raised. I was there once, soon after it opened, during the film festival as a guest of Alan Karp who was then CEO of Cineplex Odeon. There were 14 or 16 of us and my host had arranged that small courses keep coming. It was not the complex dinner of last night but pizza where you were handed a scissors to cut it, and more simplistic and rustic Italian fare. It was delicious.
Back to the dinner now. We were invited into one of two dining areas with about 14-16 people at each table. The chef and the vintner and the scientist, Dr. Shaf Keshavjee visited between the two rooms.
The recipient of the funds raised went to Toronto General and Western Hospital Foundation so we therefore had the pleasure of Dr. Keshavjee, surgeon-in-chief, University Health Network. He was fascinating. As Herbie Fund founder and president, I was gratified to know that as a thoracic surgeon he had also worked on Herbie children at SickKids. His specialty is lung transplants but his current work involves ways to grow and engineer better organs from a person's own stem cells. He is a genius.
I still haven't discussed the dinner yet. Of course, each course had a wine paired with it. I am not a red wine drinker but I definitely liked Cuvee Reservee Red 2007 best. It was oaky and I like that a lot. The food was enchanting. The first course was a salad of chicory with pesto, topped with crisp smelts and organic quail egg yolk. Then came the hand carved venison, thinly sliced like prosciutto on top of a chick pea pancake and surrounded by the chef's house made sheep's milk cheese that was sprinkled with pistachio nuts. At first, I wasn't sure about this course, but once I paired it with the Cuvee Reservee Red 2007, I was sold on it. What a perfect pair they made. After that was the pasta course, being that the chef is Italian. It was goose foie gras and porcini mushrooms inside tortelli pasta and topped with sweet butter and toasted hazelnuts. My mouth is still watering when I think about it.
It was almost 11 p.m. when we left to go home and let the dog out. I missed the next two courses of rack of elk and dessert that would be difficult for me to translate without at first tasting it. That was okay. I had drank at least 4 glasses of wine and really had eaten enough too. I was pleased to know I hadn't gained weight from it either when I awoke on Sunday morning. That dinner was definitely one of my favourite indulgences.
Sunday 30 October 2011
Friday 28 October 2011
PANICSVILLE
It really isn't easy when you love to party. When I was a teenager I used to say I get an "A" for party and "party" was my middle name. That will never change. It is now Friday and weigh-in is tomorrow. I know I have been down the path of the devil and am desperately trying to make amends tonight although we have my brother-in-law and sister-in-law for dinner for my sister-in-law's birthday. It has to have a little festivity and I will try to circumvent the evil, rich and bad stuff. My husband, Paul, just asked what was for dinner tonight. When I told him, he says he can always tell Friday night dinner now for the last three months because it is lighter fare. My eyebrows lifted and I thought I wasn't that transparent.
The date was only confirmed two days ago but I have rewritten the menu 3 times like I always do. The first is based on recipes I find. The second is rejigging to what I have and the third is the food that inspires me when I go to market as they say in the U.S.A. My bro-in-law always enjoys a glass of Santa Marguerita Pinot Grigio with his meal and I think it is rude to let your guests to drink alone. It is different if you are one of 10 guests somewhere else and then it isn't as noticeable. The only problem with that is by dessert you are so loose and happy it is like feeding candy to a baby. You can't count the drinks anymore so it stands to reason the points and calories in the dessert slip away too.
Last Tuesday, we were invited to a friend's house for dinner. He is Italian and his best dish is osso bucco that he proudly cooks himself. But there is the cocktail hour that precedes it and after 15 minutes of watching the champagne flow and knowing that you don't have to drive, the willpower weakens and you want to be with the rest of the gang... that is, except Paul, who can take it or leave it, doesn't drink much anyway, and knows he is driving. It would be wrong to use him as an excuse for my lack of willpower though.
I haven't got a clue what I drank. Although Rick cooked, he didn't serve. He had waitstaff that kept filling up the champagne and then the white wine at the table and then I didn't even notice when we switched to the red wine or even if I drank the sambucca at the end. I do know, I whittled away at the delicious tiramisu he had purchased from Pusateri's. I have been trying to lose the weight I gained all week since then.
Now there is tonight's dinner. I set a beautiful table. The soup is cabbage/carrot and the main course is slow-cooked chicken with fennel and lemon on rice. Maybe that was what Paul was thinking about when he thought low-calorie because it is. The shrimp cocktail and, if I am judicious with, the Caprese salad would also be passable. I just have to watch the drinking or I will be into the desserts: Frozen lemon drop delizia with raspberries (the least of all evils); blondies and lemon squares (bad, bad, bad) and the piece de resistance is the Dufflet Hazelnut birthday cake (from bad to worse).
I am in Panicsville. I may just have to suck up a weight gain tomorrow.
The date was only confirmed two days ago but I have rewritten the menu 3 times like I always do. The first is based on recipes I find. The second is rejigging to what I have and the third is the food that inspires me when I go to market as they say in the U.S.A. My bro-in-law always enjoys a glass of Santa Marguerita Pinot Grigio with his meal and I think it is rude to let your guests to drink alone. It is different if you are one of 10 guests somewhere else and then it isn't as noticeable. The only problem with that is by dessert you are so loose and happy it is like feeding candy to a baby. You can't count the drinks anymore so it stands to reason the points and calories in the dessert slip away too.
Last Tuesday, we were invited to a friend's house for dinner. He is Italian and his best dish is osso bucco that he proudly cooks himself. But there is the cocktail hour that precedes it and after 15 minutes of watching the champagne flow and knowing that you don't have to drive, the willpower weakens and you want to be with the rest of the gang... that is, except Paul, who can take it or leave it, doesn't drink much anyway, and knows he is driving. It would be wrong to use him as an excuse for my lack of willpower though.
I haven't got a clue what I drank. Although Rick cooked, he didn't serve. He had waitstaff that kept filling up the champagne and then the white wine at the table and then I didn't even notice when we switched to the red wine or even if I drank the sambucca at the end. I do know, I whittled away at the delicious tiramisu he had purchased from Pusateri's. I have been trying to lose the weight I gained all week since then.
Now there is tonight's dinner. I set a beautiful table. The soup is cabbage/carrot and the main course is slow-cooked chicken with fennel and lemon on rice. Maybe that was what Paul was thinking about when he thought low-calorie because it is. The shrimp cocktail and, if I am judicious with, the Caprese salad would also be passable. I just have to watch the drinking or I will be into the desserts: Frozen lemon drop delizia with raspberries (the least of all evils); blondies and lemon squares (bad, bad, bad) and the piece de resistance is the Dufflet Hazelnut birthday cake (from bad to worse).
I am in Panicsville. I may just have to suck up a weight gain tomorrow.
Sunday 23 October 2011
Kudos to the Donors
Well to start with, I am encouraged to know at weigh in yesterday, I was down more than 15 pounds.
That is a good thing. It allowed me to do the Walk for the Children at the Toronto Zoo today for Herbie Fund without pain and suffering. This is something I could not have done three months ago.
My week was interspersed with lunches, evening meetings, Oceana Ball and Walk for the Children.
All events offer challenges in food consumption. Fortunately, Weight Watchers Point Plus program allows for a variety of situations and my kind of lifestyle. I go from fine dining to catch as catch can and sometimes in the same day.
My kudos today go to all who donated food to Walk for the Children, not only for their generosity but for the possibilities of staying on track. Of course, Jennifer, Alana our chairs and Wilna, our food chair deserve credit too for seeking the balance. I couldn't say who would win first prize but Pat Finelli from Pizza Pizza was right up there. I enjoyed a slice of hot, fresh and delicious cheese pizza given out in a box that fit the slice. Then there were the Pop Chips. What a great idea and kosher as well. It is amazing what can be done with potatoes and the flavouring choices there are. The chips were neither fried nor baked. They were popped. The calorie count was 50 for the entire bag and amounted to 1 point in the Points Plus program. Van Houtte supplied delicious coffee. It was hot and flavourful. Gambols kindly donated fruit, apples, bananas and oranges. Everybody eats that standard fare of fruit. I didn't eat the hamburgers but my husband Paul devoured his in no time flat. The ice cream cleared out quite fast as well. Kudos too, to Redpath Sugar for coming forward with Acts of Sweetness and supplying us with packages containing two sugar cookies. The artwork of Duchess of Dough creating individually wrapped iced penguin cookies made especially for us was so beautifully presented. I am still appreciating the beauty of it and will share with my grandchildren.
Thanks to all who participated in making this event successful and in this case, making good eats of the food. On a personal level, I am still on track today. In the bigger picture, these donors all helped make Walk for the Children and the picnic after an excellent event. And Herbie Fund raised a lot of money too enabling children from around the world to have life-saving or life-altering surgery that could not be done in their own country.
That is a good thing. It allowed me to do the Walk for the Children at the Toronto Zoo today for Herbie Fund without pain and suffering. This is something I could not have done three months ago.
My week was interspersed with lunches, evening meetings, Oceana Ball and Walk for the Children.
All events offer challenges in food consumption. Fortunately, Weight Watchers Point Plus program allows for a variety of situations and my kind of lifestyle. I go from fine dining to catch as catch can and sometimes in the same day.
My kudos today go to all who donated food to Walk for the Children, not only for their generosity but for the possibilities of staying on track. Of course, Jennifer, Alana our chairs and Wilna, our food chair deserve credit too for seeking the balance. I couldn't say who would win first prize but Pat Finelli from Pizza Pizza was right up there. I enjoyed a slice of hot, fresh and delicious cheese pizza given out in a box that fit the slice. Then there were the Pop Chips. What a great idea and kosher as well. It is amazing what can be done with potatoes and the flavouring choices there are. The chips were neither fried nor baked. They were popped. The calorie count was 50 for the entire bag and amounted to 1 point in the Points Plus program. Van Houtte supplied delicious coffee. It was hot and flavourful. Gambols kindly donated fruit, apples, bananas and oranges. Everybody eats that standard fare of fruit. I didn't eat the hamburgers but my husband Paul devoured his in no time flat. The ice cream cleared out quite fast as well. Kudos too, to Redpath Sugar for coming forward with Acts of Sweetness and supplying us with packages containing two sugar cookies. The artwork of Duchess of Dough creating individually wrapped iced penguin cookies made especially for us was so beautifully presented. I am still appreciating the beauty of it and will share with my grandchildren.
Thanks to all who participated in making this event successful and in this case, making good eats of the food. On a personal level, I am still on track today. In the bigger picture, these donors all helped make Walk for the Children and the picnic after an excellent event. And Herbie Fund raised a lot of money too enabling children from around the world to have life-saving or life-altering surgery that could not be done in their own country.
Monday 17 October 2011
The Good, the Bad and the Tasteless
Weekends are tough especially when you have 3 events in 2 days. Unless you are a saint, there are always trip-ups. There is the good, the bad and the tasteless. I have had them all. On Sunday we went to the horse races at Woodbine and were fortunate enough to be invited to the Northern Dancer room where the buffet is second to none and is worthy of two trips where most aren't. Even eating one floor below where there is a fine dining room doesn't compare to this. Some people don't care about presentation but I do. I am a firm believer in first you eat with your eyes. The presentation was beautiful, all different levels with ice sculptures with sliced lemons inside. Even the simplest of foods like a tomato and bocconcini salad was done with great aplomb. The mini cherry tomatoes were peeled to begin with, a labour intensive job that is certainly most welcome. There was such care put into the artichoke salad and although I didn't eat everything that was served because of the enormity of choices I was still in awe of it all. The potatoes in the hot section were laid out in rows inside the chafing dish and each one looked like a sea anemone with a thousand fronds. That was the best meal of the three events.
Then last night I was invited to a friend's birthday. I won't mention the friend or the restaurant. It was a boring evening with mediocre food. Only red wine was offered. I didn't partake because I was driving and yet I might have had a glass of white wine with the meal had it been offered. My take on this small, dingy, dark, Italian place was they were not used to serving more than a couple of people at at time. There were probably 16-20 people in this party and definitely not a good mix because after all, interesting people help make the evening. Everything about it seemed lacking in preparation. Even the hostess and her family arrived late. The food was even later. I believe there was a chef/server in the house and one other person. To serve that many, some of the food must has to have been prepared ahead of time and stuck in the fridge. My Caesar salad was limp and wet. My main course didn't taste home made. It was a chestnut ravioli that looked machine made and wasn't very tasty. The birthday girl ordered Osso Bucco. Now anyone who knows Osso Bucco knows it is a two day labour of love. Granted she was served last by about 5 or 10 minutes, but let's face it, it must have needed thawing but it definitely wasn't made today. If I had a small restaurant and had 20 people for dinner, I wouldn't have people ordering from a two page menu jam-packed with stuff. I would have picked a first course and had a couple of choices for the main. I would have preferred simple and fresh. I was finally about to leave when I was asked to stay for a few minutes for the presentation of the birthday cake which I did out of politeness.
We are back on Monday again. I have to rid my body of all the bad deeds of the weekend. My plan is to keep it simple. I had my delicious homemade carrot soup for lunch, a meal worthy of my eating.
Then last night I was invited to a friend's birthday. I won't mention the friend or the restaurant. It was a boring evening with mediocre food. Only red wine was offered. I didn't partake because I was driving and yet I might have had a glass of white wine with the meal had it been offered. My take on this small, dingy, dark, Italian place was they were not used to serving more than a couple of people at at time. There were probably 16-20 people in this party and definitely not a good mix because after all, interesting people help make the evening. Everything about it seemed lacking in preparation. Even the hostess and her family arrived late. The food was even later. I believe there was a chef/server in the house and one other person. To serve that many, some of the food must has to have been prepared ahead of time and stuck in the fridge. My Caesar salad was limp and wet. My main course didn't taste home made. It was a chestnut ravioli that looked machine made and wasn't very tasty. The birthday girl ordered Osso Bucco. Now anyone who knows Osso Bucco knows it is a two day labour of love. Granted she was served last by about 5 or 10 minutes, but let's face it, it must have needed thawing but it definitely wasn't made today. If I had a small restaurant and had 20 people for dinner, I wouldn't have people ordering from a two page menu jam-packed with stuff. I would have picked a first course and had a couple of choices for the main. I would have preferred simple and fresh. I was finally about to leave when I was asked to stay for a few minutes for the presentation of the birthday cake which I did out of politeness.
We are back on Monday again. I have to rid my body of all the bad deeds of the weekend. My plan is to keep it simple. I had my delicious homemade carrot soup for lunch, a meal worthy of my eating.
Sunday 16 October 2011
THE ART OF FOOD
Food is in integral part of life and since I have been writing about my food exploits, it seems to be all around us. To begin my day on Saturday, I weighed in at Weight Watchers. To my dismay the amount lost in the last month is negligible and I have to analyze why. I start off well in the week, slaying the dragons that appear before me. Then by hump day (Wednesday) I guess I am feeling fairly proud of my weight loss achievements and let up Thursday and Friday. That could be part of it. Not eating enough breakfast could be another reason. Planning ahead as best I can is a solution as well as upping my exercise routine. Since the beginning of September I have worked out at least two hours less a week because of holiday weekends, colds and the fact that my Pilates instructor had to cut me back a half hour to accommodate a client who had returned from summer vacation.
So, that is the analysis and now the review of the day. After my weigh in, I went to The Second Cup for my coffee and after reviewing the display cases opted for a toasted egg, swiss and turkey English muffin to help curb cravings later in the day. What disturbed me was outside the store when a little boy selling apples for the Boy Scouts was practically bowled over by a man on a mission who practically walked through him. The boy was caught mid-fall and one of his apples tumbled out of the basket onto the sidewalk. The man bent down with a smile, picked up the apple and replaced it in the little boy's basket. My immediate reaction was to tell the man he knocked the apple out of the of little boy's basket and he should pay for it. The man said "Do you think so?" I said "I do" and embarassed him into buying it. Not only was it a thoughtless injustice to the little boy but I thought about the apple on the pavement that someone else might buy that would be dirty. I bought an apple from the boys selling them and took it with me to the hairdresser. I took a few bites but lost my appetite.
Later that evening I went to the Chagall Ball at the AGO. It was an elegant event with great ambience and interesting people but the most memorable parts of the evening are the few incidents of no fault of the event committee. I waited for a long time at the bar to get a glass of wine. I seemed to be glossed over several times. Finally, I was second in line and the man beside me ordered a white wine, to which I piped up to make that two please. I walked away with my wine and winced and pulled back from the smell of the glass that was similar to wet rags. Upon tasting the wine, it was corked. It is easy to tell that and you don't have to be a wine expert. It just tastes like a mouldy cork and is undrinkable. I sought out the man who had stood beside me to be sure it wasn't just a well-defined palate of mine. The man agreed and we both returned the wine. I asked for a new one and was not received well. I explained it was corked... like in bad and that the wine from that bottle should cease to be served. The wine server didn't care and I saw him serve someone else from the same bottle. He was very rude to me as I stood my ground waiting for a new bottle to open. He poured a tiny amount in a fresh glass as I requested and it was fine but that was about all I was going to get until another gentleman beside me asked the wine server to please look after me before him.
I had planned ahead for my consumption of the evening's event, allowing for wine but no bread, hors d'oeuvres or dessert and was thinking salad and main course. The creative genius of the chef decided on a tiny portion of gruyere pot of creme and pickled carrots to start. The portions weren't even the size of 1/4 cup each and it was getting late and I was thankful to have it. The second course was smoked sturgeon topped with smoked salmon on a buckwheat blini. The buckwheat blini wasn't worth eating. It was cold and damp and not very tasty so I ate what was on top. The main course was presented beautifully. It was a beef tournado on some kind of starch but was so salty it was inedible.
I didn't get home until 11:30 and the dessert was just being served when I left. The evening's entertainment had not begun yet. It was such a shame. Couple by couple our table cleared.
The evening wasn't bad in itself. The decor was wonderful. Norman Jewison speaking of his acquisition of the Chagall painting he had lent the AGO was a wonderful story. He is a great story-teller. The people at my table were very interesting. And for me the piece de resistance was the loot bag. It contained a pad of cold pressed Strathmore Watercolour Paper and was accompanied by Derwent Watercolour pencils. What could be a better gift for an artist like me?
So, that is the analysis and now the review of the day. After my weigh in, I went to The Second Cup for my coffee and after reviewing the display cases opted for a toasted egg, swiss and turkey English muffin to help curb cravings later in the day. What disturbed me was outside the store when a little boy selling apples for the Boy Scouts was practically bowled over by a man on a mission who practically walked through him. The boy was caught mid-fall and one of his apples tumbled out of the basket onto the sidewalk. The man bent down with a smile, picked up the apple and replaced it in the little boy's basket. My immediate reaction was to tell the man he knocked the apple out of the of little boy's basket and he should pay for it. The man said "Do you think so?" I said "I do" and embarassed him into buying it. Not only was it a thoughtless injustice to the little boy but I thought about the apple on the pavement that someone else might buy that would be dirty. I bought an apple from the boys selling them and took it with me to the hairdresser. I took a few bites but lost my appetite.
Later that evening I went to the Chagall Ball at the AGO. It was an elegant event with great ambience and interesting people but the most memorable parts of the evening are the few incidents of no fault of the event committee. I waited for a long time at the bar to get a glass of wine. I seemed to be glossed over several times. Finally, I was second in line and the man beside me ordered a white wine, to which I piped up to make that two please. I walked away with my wine and winced and pulled back from the smell of the glass that was similar to wet rags. Upon tasting the wine, it was corked. It is easy to tell that and you don't have to be a wine expert. It just tastes like a mouldy cork and is undrinkable. I sought out the man who had stood beside me to be sure it wasn't just a well-defined palate of mine. The man agreed and we both returned the wine. I asked for a new one and was not received well. I explained it was corked... like in bad and that the wine from that bottle should cease to be served. The wine server didn't care and I saw him serve someone else from the same bottle. He was very rude to me as I stood my ground waiting for a new bottle to open. He poured a tiny amount in a fresh glass as I requested and it was fine but that was about all I was going to get until another gentleman beside me asked the wine server to please look after me before him.
I had planned ahead for my consumption of the evening's event, allowing for wine but no bread, hors d'oeuvres or dessert and was thinking salad and main course. The creative genius of the chef decided on a tiny portion of gruyere pot of creme and pickled carrots to start. The portions weren't even the size of 1/4 cup each and it was getting late and I was thankful to have it. The second course was smoked sturgeon topped with smoked salmon on a buckwheat blini. The buckwheat blini wasn't worth eating. It was cold and damp and not very tasty so I ate what was on top. The main course was presented beautifully. It was a beef tournado on some kind of starch but was so salty it was inedible.
I didn't get home until 11:30 and the dessert was just being served when I left. The evening's entertainment had not begun yet. It was such a shame. Couple by couple our table cleared.
The evening wasn't bad in itself. The decor was wonderful. Norman Jewison speaking of his acquisition of the Chagall painting he had lent the AGO was a wonderful story. He is a great story-teller. The people at my table were very interesting. And for me the piece de resistance was the loot bag. It contained a pad of cold pressed Strathmore Watercolour Paper and was accompanied by Derwent Watercolour pencils. What could be a better gift for an artist like me?
Friday 14 October 2011
POLISH AND PIZAZZ
It is a dreary October day. I had gone out earlier and bought myself a set of new knives and Laura Calder's new book Dinner Chez Moir, the fine art of feeding friends. I have often watched her on TV and in the true sense of French cooking, the foods are simple and the quality is superb. It was from her that I learnt that the French admire the hostess who shops well as much as the hostess that cooks well and let's face it, if you were to cook everything from scratch every single day that could be your life's work. It seems my mother was always in the kitchen. I may be too, but not always cooking.
I had no idea at that time that I would be cooking in the afternoon, something that wasn't quick and speedy. Dinner however, is the time that I more or less go all out because I am not just cooking for myself and perhaps it is the time to sit and relax and enjoy a good meal whether it is out or at home.
I know that there are many who say you should eat like a king or queen for breakfast, some lesser title for lunch and a pauper for dinner but I wasn't brought up that way and lifestyle isn't really going to change that much.
I have to watch my weight, as everyone who knows me is well aware. Dinner was going to be very simple tonight: Chicken breasts with the bone in but without the skin, broccoli and some kind of starch and earlier in the day I hadn't decided whether it was going to be yellow potatoes, sweet potato fries or butternut squash, all of which were readily available in my fridge. Then I ended up cooking Carrot Soup. I guess I was inspired by Laura Calder who never believes in a 20 course meal but says an entree, main course and dessert is all that is necessary.
I still had tons of carrots in the fridge, along with onions, fresh garlic and a bay leaf and chicken stock, primarily what is needed to make her carrot soup. As simple as it sounds, a sous chef would have come in handy to slice, grate or crush. I have made it now. It is delicious and will serve as the entree. The main course will still be the chicken breasts and boiled broccoli. Dessert will be a mixture of fresh strawberries and raspberries finished off with a touch of maple syrup. You can be on a diet without being totally dull or ordinary. It just takes a little work.
Carrots at this time of year are very sweet and easily to come by freshly picked. Carrot soup is fantastic when you start off with tasty carrots. I used her basic recipe but added more stock since her two cups didn't exactly cover the vegetables.
LAURA'S CARROT SOUP
2-3 tbsp. butter
2 medium onions thinly sliced
1 1/2 pounds grated or chopped carrots
3 garlic cloves, crushed
1 bay leaf
Chicken stock to cover the vegetables
Salt and pepper
a few spoonfuls of sour cream
paprika
A handful of fresh coriander leaves (cilantro)
Melt the butter in a large pot and gently saute the onions until soft. I used Le Crueset to be perfectly French. Add the carrots, garlic, bay leaf, and the stock. It should be enough to just cover the vegetables. Season with salt and pepper, bring to a boil, reduce heat and simmer until the carrots are very soft, about 15 minutes.
Cool slightly, then discard the bay leaf. I pureed it with my immersion blender, something Emeril used to refer to as his boat motor. It calls for straining but I sort of like a more rustic soup. I will serve it garnished with a spoonful of sour cream, a sprinkle of paprika and a bit of chopped coriander or cilantro.
Now for the chicken. I always hesitate to give out a recipe I haven't fully tested but I can tell you generally. I have marinated it in lemon, lime and orange juice, finely grating the coloured part of the rind with a micro plane. I added some soy sauce. It sat like that in the marinade about 20 minutes while I pre-heated the oven to 425 degrees. I put them in the oven for 30 minutes breast side down. After that I flipped them over and drizzled the breasts with sesame oil, honey and black and white sesame seeds and put them back in the oven for another 25 minutes.
Laura believes "it's a chance every day to pull ourselves out of the mundane and give our lives a little polish and pizazz." I agree with her. A little pizazz is worth doing.
I had no idea at that time that I would be cooking in the afternoon, something that wasn't quick and speedy. Dinner however, is the time that I more or less go all out because I am not just cooking for myself and perhaps it is the time to sit and relax and enjoy a good meal whether it is out or at home.
I know that there are many who say you should eat like a king or queen for breakfast, some lesser title for lunch and a pauper for dinner but I wasn't brought up that way and lifestyle isn't really going to change that much.
I have to watch my weight, as everyone who knows me is well aware. Dinner was going to be very simple tonight: Chicken breasts with the bone in but without the skin, broccoli and some kind of starch and earlier in the day I hadn't decided whether it was going to be yellow potatoes, sweet potato fries or butternut squash, all of which were readily available in my fridge. Then I ended up cooking Carrot Soup. I guess I was inspired by Laura Calder who never believes in a 20 course meal but says an entree, main course and dessert is all that is necessary.
I still had tons of carrots in the fridge, along with onions, fresh garlic and a bay leaf and chicken stock, primarily what is needed to make her carrot soup. As simple as it sounds, a sous chef would have come in handy to slice, grate or crush. I have made it now. It is delicious and will serve as the entree. The main course will still be the chicken breasts and boiled broccoli. Dessert will be a mixture of fresh strawberries and raspberries finished off with a touch of maple syrup. You can be on a diet without being totally dull or ordinary. It just takes a little work.
Carrots at this time of year are very sweet and easily to come by freshly picked. Carrot soup is fantastic when you start off with tasty carrots. I used her basic recipe but added more stock since her two cups didn't exactly cover the vegetables.
LAURA'S CARROT SOUP
2-3 tbsp. butter
2 medium onions thinly sliced
1 1/2 pounds grated or chopped carrots
3 garlic cloves, crushed
1 bay leaf
Chicken stock to cover the vegetables
Salt and pepper
a few spoonfuls of sour cream
paprika
A handful of fresh coriander leaves (cilantro)
Melt the butter in a large pot and gently saute the onions until soft. I used Le Crueset to be perfectly French. Add the carrots, garlic, bay leaf, and the stock. It should be enough to just cover the vegetables. Season with salt and pepper, bring to a boil, reduce heat and simmer until the carrots are very soft, about 15 minutes.
Cool slightly, then discard the bay leaf. I pureed it with my immersion blender, something Emeril used to refer to as his boat motor. It calls for straining but I sort of like a more rustic soup. I will serve it garnished with a spoonful of sour cream, a sprinkle of paprika and a bit of chopped coriander or cilantro.
Now for the chicken. I always hesitate to give out a recipe I haven't fully tested but I can tell you generally. I have marinated it in lemon, lime and orange juice, finely grating the coloured part of the rind with a micro plane. I added some soy sauce. It sat like that in the marinade about 20 minutes while I pre-heated the oven to 425 degrees. I put them in the oven for 30 minutes breast side down. After that I flipped them over and drizzled the breasts with sesame oil, honey and black and white sesame seeds and put them back in the oven for another 25 minutes.
Laura believes "it's a chance every day to pull ourselves out of the mundane and give our lives a little polish and pizazz." I agree with her. A little pizazz is worth doing.
Thursday 13 October 2011
SIDEWAYS
We all have those days when things don't go as expected and there is no Plan B in the works. Such was my last day or so. In retrospect, although I was going to say it started off with a bad hair day, I can actually say the day before wasn't great. I had my hair done and it looked wonderful and curly but I couldn't find my car keys when I left the hair establishment. I went mad retracing my footsteps and going through my purse at least twice thoroughly. I was well aware that it is impossibility to lock the keys in my car as my car just won't allow for that. Finally, I went to the car to find out I had left my car keys and my house keys in the cup holder and hadn't locked the car. Someone could have had a great win there but I was fortunate they didn't.
The next morning was the bad hair day, unusual for me who often walks into the salon and receives comments like I had just had my hair done. But yesterday it was poker straight. The weather was inclement and it was hot in the house. I will blame that combination of things. When a girl has a bad hair day everything goes sideways.
By evening, the rain was heavy. I had a meeting at the RCYC (The Royal Canadian Yacht Club) but the land offices and not on the island. It was dark but the glass doors were well lit, or should I say glass door. The other beside it was a window that looked like an open door and I went smack dab, nose forward into it. Tears welled up and the lady inside showed great concern. I can't believe I am the only one to do that. When I left I examined the window beside the door and still thought it looked like nothing was there ... except for my telltale nose print. I was more astute on the way out and thought my sideways was going straight but not so. I opened my umbrella and heard an explosion. The first words out of my mouth were "What was that?" Little needle like objects were flying everywhere. It was the mechanism in this expensive automatic umbrella that had gone awry. I managed to hold the limp fabric of the umbrella over my head now like a large hat until I arrived at my car all the while it rattled like a bucket of bolts.
All I could think of was food, drink and the comforts of home. Only my pets were there. I made myself a nice sandwich of pepperoni and lactose free light cheese. I had a few peppercinos on the side. It was delicious and I didn't want to drink coffee or water and remembered the remainder of the bottle of white wine in the fridge. I polished that off in several shots in a little glass that would fit into the dishwasher so I wouldn't have to hand wash it. It was lovely. My dessert was 3 humungous Campfire marshmallows. I proceeded then to smoky almonds and dark chocolate bark, all leftover from Thanksgiving or even Rosh Hashana. I finished my pig out, watched TV and my husband finally came home from his meeting and I went to bed.
I woke up in the morning and blew the blood from my nose from last night's misdoings. I weighed myself and noted I had gained almost a pound from my late night eating and drinking. I made myself my latte, took a few sips and as usual I am up and down in the morning collecting my things or feeding the cats before going out. By the time I returned to the latte, a ladybug had flown into it and drowned. Will this sideways direction ever end, I wondered, except someone told me later that ladybugs are good luck.
As the day went on, things got better, thank goodness. Maybe ladybugs are good luck. Maybe that is the end to this comedy of errors. I read the morning paper about how all the things that are now bad for you. Multivitamins can kill you, Vitamin E can cause prostate cancer, apples can rot your teeth and juice is worse and fish can bring on early menopause. All of a sudden, a bright light was illuminated. I don't take multivitamins or Vitamin E, I don't drink fruit juice and I don't eat fish. Maybe all the crap I ate wasn't so bad after all. Nobody has said that wine and chocolates were bad for you. There is a light at the end of the tunnel even though my nose still hurts when I wrinkle it.
My sideways has straightened up. I am doing something right.
The next morning was the bad hair day, unusual for me who often walks into the salon and receives comments like I had just had my hair done. But yesterday it was poker straight. The weather was inclement and it was hot in the house. I will blame that combination of things. When a girl has a bad hair day everything goes sideways.
By evening, the rain was heavy. I had a meeting at the RCYC (The Royal Canadian Yacht Club) but the land offices and not on the island. It was dark but the glass doors were well lit, or should I say glass door. The other beside it was a window that looked like an open door and I went smack dab, nose forward into it. Tears welled up and the lady inside showed great concern. I can't believe I am the only one to do that. When I left I examined the window beside the door and still thought it looked like nothing was there ... except for my telltale nose print. I was more astute on the way out and thought my sideways was going straight but not so. I opened my umbrella and heard an explosion. The first words out of my mouth were "What was that?" Little needle like objects were flying everywhere. It was the mechanism in this expensive automatic umbrella that had gone awry. I managed to hold the limp fabric of the umbrella over my head now like a large hat until I arrived at my car all the while it rattled like a bucket of bolts.
All I could think of was food, drink and the comforts of home. Only my pets were there. I made myself a nice sandwich of pepperoni and lactose free light cheese. I had a few peppercinos on the side. It was delicious and I didn't want to drink coffee or water and remembered the remainder of the bottle of white wine in the fridge. I polished that off in several shots in a little glass that would fit into the dishwasher so I wouldn't have to hand wash it. It was lovely. My dessert was 3 humungous Campfire marshmallows. I proceeded then to smoky almonds and dark chocolate bark, all leftover from Thanksgiving or even Rosh Hashana. I finished my pig out, watched TV and my husband finally came home from his meeting and I went to bed.
I woke up in the morning and blew the blood from my nose from last night's misdoings. I weighed myself and noted I had gained almost a pound from my late night eating and drinking. I made myself my latte, took a few sips and as usual I am up and down in the morning collecting my things or feeding the cats before going out. By the time I returned to the latte, a ladybug had flown into it and drowned. Will this sideways direction ever end, I wondered, except someone told me later that ladybugs are good luck.
As the day went on, things got better, thank goodness. Maybe ladybugs are good luck. Maybe that is the end to this comedy of errors. I read the morning paper about how all the things that are now bad for you. Multivitamins can kill you, Vitamin E can cause prostate cancer, apples can rot your teeth and juice is worse and fish can bring on early menopause. All of a sudden, a bright light was illuminated. I don't take multivitamins or Vitamin E, I don't drink fruit juice and I don't eat fish. Maybe all the crap I ate wasn't so bad after all. Nobody has said that wine and chocolates were bad for you. There is a light at the end of the tunnel even though my nose still hurts when I wrinkle it.
My sideways has straightened up. I am doing something right.
Monday 10 October 2011
THANKS WITH THE BIRD
It is now Thanksgiving Day and my menu evolved yesterday after returning from a less than 24 hour trip to Florida. I wasn't much of a soothsayer to get there and find a tropical storm that would get worse as the days went on. All is well, and I am glad to be home for Canadian Thanksgiving and sharing it with my family. My day began with a good laugh as I read the morning paper and had my coffee. The writer had scribed an essay on how horrible she was as a cook that cracked me up. Albeit she hated holidays and cooking even more. As I always say, it is difficult to do something well when you don't enjoy it but you have to, suck it up and do the best you can. Obviously, the writer of the essay didn't feel the same way. She didn't have a Plan B and I suppose there was nothing much in her fridge for the long weekend.
Her two adult daughters wanted to do Thanksgiving on Friday night as they had other things to do on the weekend. I can understand that especially in light of their mother's cooking. She didn't start cooking until 5:30 at night thinking that a small turkey breast would take no time at all. She forgot to baste it. It was burnt on the outside, not cooked on the inside and it eventually ended up in the compost. She bought cranberries thinking she was going to make cranberry sauce which is something that only a seasoned cook should do. Of course, it was bitter and inedible. The potatoes were left on too long and became powdery. One daughter who generally likes broccoli had been turned off a week or so ago when she found a worm on her plate after she cooked it. Didn't she know she had to wash it well first? Oh well, perhaps it is like mother, like daughter. It seems like they had dried out potatoes, broccoli, some dressing and bread. Wow! what a great Thanksgiving dinner. To follow, she purchased a pumpkin pie because everyone else in the store was buying one, forgetting her girls hated pumpkin pie. She had left the tea on too long too and it was strong enough to walk on. I laughed my head off but the kicker was her next year's menu would be fish sticks and rice because everyone liked that and she never botches that. That is, everyone but me.... fish sticks and rice...Yuck!
Next, I turned on the TV only to hear that catfish were swimming on the roads in parts of Florida. That was a hint I should have left when I did.
Anyway, back to my Thanksgiving dinner. Yesterday, I made an elaborate menu that I knew would change as the day progressed. The turkey prep started the night before with sort of brining with sugar, salt and spices which I would wash off today. It is like bathing a baby and then drying it. The stuffing took over an hour to prepare and then I had to wait until it cooled before I stuffed it. Mr. Turkey is resting comfortably now as we speak in a loose aluminum tent in the oven. Until that bird is ready to serve, I reserve my judgment. Although, my experience sounds a little more solid than the lady that had Thanksgiving without the bird.
What really changed in my menu were the side dishes. I was already sick of complicated menus and thought I am always much better working with what was going on in my head. Besides when I checked the fridge I had more carrots than I needed plus a half a bag of yellow potatoes I didn't realize I had. You know the saying if you have lemons to make lemonade. Well my thoughts are if you have carrots and potatoes you can made a delicious dish or even two.
ROASTED CARROTS WITH PINEAPPLE AND HONEY
I can give you my recipe because it is made and I don't want to forget what I did.
To start there is a master recipe for all basic roasted vegetables. Roast vegetables in the centre of the oven at 475 degrees F. Generally for 1 lb. of veggies, use one to three tbsp. of extra virgin olive oil and toss with Kosher salt and freshly ground black pepper. Fresh lemon juice is optional.
What changes are the times. For example, asparagus is fast. It is 5 minutes on one side, flip, and roast 5 to 8 minutes on the other side. Carrots are 12-15 minutes, flip and roast another 3-5 minutes.
It is after that when the seasoning begins. While it was still on the cookie sheet I drizzled the carrots with honey and tossed it in the remaining oil. Then I put them in a dish and I added: cinnamon, nutmeg, about 1/2 cup of brown sugar and 1/2 cup of finely chopped pineapple and its juice. It turned out well. All I need to do now is reheat at dinner.
SAUTEED MUSHROOMS WITH ONION, GARLIC AND LEEK
Now this is another dish I did without a recipe that worked really well. I used a stove top method.
I sauteed 2 chopped onions, 5 cloves of garlic and a leftover leek I sliced thinly in about 1/4 cup of extra virgin olive oil over medium-high heat. I let it go for about 5 minutes until the onions became translucent. Then I added 2 and 1/2 trays of sliced cremini mushrooms. The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. I did add a little nutmeg, unsalted butter and some Garlic Fiesta Seasoning but after the initial stir, I let it do its own thing getting nice and brown and mellow in the skillet for about 5 minutes. I didn't add salt and pepper until then because I believe salt dries out mushrooms if you add it too early. Then I finished it off cooking with a little more than half a cup of good red wine although a half a cup would suffice. I just hated to leave a few dregs in the bottle. It is delish. I will reheat and garnish it with some fresh parsley just before serving.
I didn't say this was going to be a Weight Watchers meal but everything in moderation. There are plenty of vegetables to choose from. I have the mushrooms, asparagus, green beans, carrots and mashed potatoes. That is almost a meal in itself and there is a salad to begin the meal. So it is primarily being judicious with the turkey and stuffing that will keep the calories or points in check. After all, Thanksgiving is a tradition and all about giving thanks for the harvest.
Her two adult daughters wanted to do Thanksgiving on Friday night as they had other things to do on the weekend. I can understand that especially in light of their mother's cooking. She didn't start cooking until 5:30 at night thinking that a small turkey breast would take no time at all. She forgot to baste it. It was burnt on the outside, not cooked on the inside and it eventually ended up in the compost. She bought cranberries thinking she was going to make cranberry sauce which is something that only a seasoned cook should do. Of course, it was bitter and inedible. The potatoes were left on too long and became powdery. One daughter who generally likes broccoli had been turned off a week or so ago when she found a worm on her plate after she cooked it. Didn't she know she had to wash it well first? Oh well, perhaps it is like mother, like daughter. It seems like they had dried out potatoes, broccoli, some dressing and bread. Wow! what a great Thanksgiving dinner. To follow, she purchased a pumpkin pie because everyone else in the store was buying one, forgetting her girls hated pumpkin pie. She had left the tea on too long too and it was strong enough to walk on. I laughed my head off but the kicker was her next year's menu would be fish sticks and rice because everyone liked that and she never botches that. That is, everyone but me.... fish sticks and rice...Yuck!
Next, I turned on the TV only to hear that catfish were swimming on the roads in parts of Florida. That was a hint I should have left when I did.
Anyway, back to my Thanksgiving dinner. Yesterday, I made an elaborate menu that I knew would change as the day progressed. The turkey prep started the night before with sort of brining with sugar, salt and spices which I would wash off today. It is like bathing a baby and then drying it. The stuffing took over an hour to prepare and then I had to wait until it cooled before I stuffed it. Mr. Turkey is resting comfortably now as we speak in a loose aluminum tent in the oven. Until that bird is ready to serve, I reserve my judgment. Although, my experience sounds a little more solid than the lady that had Thanksgiving without the bird.
What really changed in my menu were the side dishes. I was already sick of complicated menus and thought I am always much better working with what was going on in my head. Besides when I checked the fridge I had more carrots than I needed plus a half a bag of yellow potatoes I didn't realize I had. You know the saying if you have lemons to make lemonade. Well my thoughts are if you have carrots and potatoes you can made a delicious dish or even two.
ROASTED CARROTS WITH PINEAPPLE AND HONEY
I can give you my recipe because it is made and I don't want to forget what I did.
To start there is a master recipe for all basic roasted vegetables. Roast vegetables in the centre of the oven at 475 degrees F. Generally for 1 lb. of veggies, use one to three tbsp. of extra virgin olive oil and toss with Kosher salt and freshly ground black pepper. Fresh lemon juice is optional.
What changes are the times. For example, asparagus is fast. It is 5 minutes on one side, flip, and roast 5 to 8 minutes on the other side. Carrots are 12-15 minutes, flip and roast another 3-5 minutes.
It is after that when the seasoning begins. While it was still on the cookie sheet I drizzled the carrots with honey and tossed it in the remaining oil. Then I put them in a dish and I added: cinnamon, nutmeg, about 1/2 cup of brown sugar and 1/2 cup of finely chopped pineapple and its juice. It turned out well. All I need to do now is reheat at dinner.
SAUTEED MUSHROOMS WITH ONION, GARLIC AND LEEK
Now this is another dish I did without a recipe that worked really well. I used a stove top method.
I sauteed 2 chopped onions, 5 cloves of garlic and a leftover leek I sliced thinly in about 1/4 cup of extra virgin olive oil over medium-high heat. I let it go for about 5 minutes until the onions became translucent. Then I added 2 and 1/2 trays of sliced cremini mushrooms. The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. I did add a little nutmeg, unsalted butter and some Garlic Fiesta Seasoning but after the initial stir, I let it do its own thing getting nice and brown and mellow in the skillet for about 5 minutes. I didn't add salt and pepper until then because I believe salt dries out mushrooms if you add it too early. Then I finished it off cooking with a little more than half a cup of good red wine although a half a cup would suffice. I just hated to leave a few dregs in the bottle. It is delish. I will reheat and garnish it with some fresh parsley just before serving.
I didn't say this was going to be a Weight Watchers meal but everything in moderation. There are plenty of vegetables to choose from. I have the mushrooms, asparagus, green beans, carrots and mashed potatoes. That is almost a meal in itself and there is a salad to begin the meal. So it is primarily being judicious with the turkey and stuffing that will keep the calories or points in check. After all, Thanksgiving is a tradition and all about giving thanks for the harvest.
Sunday 9 October 2011
WISE AS A SAGE
This was the weekend we were finally going to get away to our Florida condo, something we hadn't done in at least 7 months. There were enough tip-offs to say we shouldn't have gone. First, there was an illegal wildcat strike by security people at Pearson Airport. If we didn't have a Nexus pass we would have waited 4 hours instead of the 2 we did wait. Then we ran into Leslie Roberts, News Anchor for Global TV who advised us the weather called for rain for the next 5 days. After a delayed take-off we finally arrived at our destination. It was cloudy but that's all. By the time we returned from our usual trek to Anthony's Coal-Fired Pizza it was a torrential downpour. As the night progressed, the winds hit close to 50 mph. There was thunder, lightning and flooding in the streets. There were warnings to not walk into any water as we would not know the depth. I remember a time like that before when cars were floating on the road outside our apartment and the water was up to the knees.
We were also missing Yom Kippur and Thanksgiving, the fast and the feast. My kids were all in Toronto and messages came back that my New York granddaughter, Allegra, was looking for me and calling my name. My daughter-in-law, Erica was missing Thanksgiving with us. We were also missing our traditional breaking of the fast at my daughter-in-law Dara's parents.
It just wasn't the right weekend to be away. The odds were against us. I am a focused planner who knows what I am doing for the day when I get up. I didn't yesterday. We hadn't been away 24 hours and I really didn't know what I was going to do. It was already Yom Kippur so we weren't dining.
It was 8:35 in the morning and I looked at Paul and he at me and we decided to blow this pop stand and get home. It was a wise choice. We could see our New York family who were staying at our home and to break the fast at the Rakowski's house. Like in Fiddler on the Roof we are steeped in tradition and it is very comforting.
Jay, Dara and Allegra returned to New York today after we all went out to brunch. Rob, Melinn and the girls and Noah, Erica and his family are all coming now for Thanksgiving dinner tomorrow afternoon. I now feel where I should be. I have worked on the following Thanksgiving menu but am not ready to share the recipes until after the fact.
We were also missing Yom Kippur and Thanksgiving, the fast and the feast. My kids were all in Toronto and messages came back that my New York granddaughter, Allegra, was looking for me and calling my name. My daughter-in-law, Erica was missing Thanksgiving with us. We were also missing our traditional breaking of the fast at my daughter-in-law Dara's parents.
It just wasn't the right weekend to be away. The odds were against us. I am a focused planner who knows what I am doing for the day when I get up. I didn't yesterday. We hadn't been away 24 hours and I really didn't know what I was going to do. It was already Yom Kippur so we weren't dining.
It was 8:35 in the morning and I looked at Paul and he at me and we decided to blow this pop stand and get home. It was a wise choice. We could see our New York family who were staying at our home and to break the fast at the Rakowski's house. Like in Fiddler on the Roof we are steeped in tradition and it is very comforting.
Jay, Dara and Allegra returned to New York today after we all went out to brunch. Rob, Melinn and the girls and Noah, Erica and his family are all coming now for Thanksgiving dinner tomorrow afternoon. I now feel where I should be. I have worked on the following Thanksgiving menu but am not ready to share the recipes until after the fact.
THANKSGIVING DINNER
Mini Baguette Crisps with Cheese and Fig Jam
Lemony Caesar Salad with Garlic-Parmesan Toasts
(no anchovies for Melinn)
Roast Organic Turkey with Gravy
Apple and Dried Cranberry Sage Stuffing
Cranberry and Orange Sauce
Roasted Butternut Squash
Sauteed Mushrooms with Herbs
Roasted Asparagus and Roasted Green Beans with
Caramelized Shallot Butter
Cilantro Lime Sweet Potato Fries
Chocolate Mousse Cake
Neapolitan Ice Cream
Erica's Pumpkin Cupcakes
Chocolate-Caramel Apples
It was wise to return to Toronto but there is definitely a double entendre with the word sage, one being the soothsayer and the other the herb that is used in the stuffing as well as other Thanksgiving dishes.
I will let you know how it all turns out. One thing I learned other than following my instincts, was Ace Bakery makes a sage bread just in time for Thanksgiving and it is their stuffing recipe that I am going to use.
Tuesday 4 October 2011
BRUSSELS SPROUTS
Brussels sprouts are a vegetable you either love or hate. It suddenly occurred to me why people find the taste too sharp. I had recently made a stir-fry with it and for the first time noticed the huge difference in flavour between the core and the leaves. The core is spicy and sharp and not that tasty. I remember watching a cooking show where the chef just used the leaves of the Brussels sprouts. Now I know why.
I think it is best to look at a Brussels sprout as a mini cabbage. If you wanted to get the best out of your cabbage, you would remove the outer leaves, quarter and cut away the core. I would do the same for Brussels sprouts. In essence you would be left with the leaves and that would cook in five minutes or less. That way you could cook it just like cabbage with a knob or butter, salt and pepper or add it to an earthy lentil soup for a warming lunch.
Harvest vegetables with pomegranate vinaigrette would be a light side dish for this Thanksgiving weekend. Roasting brings out the natural sweetness and creates beautiful carmelization. It offsets perfectly with the acid of balsamic vinegar for a tasty autumn side dish. A colourful combination could be sweet potatoes, cauliflower, broccoli and Brussels sprouts, of course. Longo's has Pomegranate Sparkling Fruit Juice and their own make of Roasted Garlic & Shallot Grilling oil. Coupled with a good Balsamic Vinegar and tossing all the vegetables together and you would have the beginnings of a tasty dish. Spread it all on parchment paper on a baking sheet and let it roast for 30-45 minutes. Sprinkle with pomegranate seeds and serve. That's the skinny version of a Brussels sprout side dish worth about 4 points.
Now if you really want to treat yourself to something rich and delish, try Rachael Ray's recipe of Brussels Sprouts with Bacon. She uses bacon, olive oil, shallot and chicken broth. First you brown bacon in a skillet over medium high heat. Remove the bacon to a paper towel lined plate. Add her EVOO (extra virgin olive oil) to the pan.... 1 turn of the pan as she says. Add shallots and saute 1 or 2 minutes. Then you add the Brussels sprouts and coat them in oil. Season with salt and pepper. Cook Brussels sprouts for a minute to begin to soften and then add chicken broth. Bring broth to a bubble and cover and reduce heat to medium low cooking until tender which should be very fast since you have now taken out the core of the Brussels sprouts. When you serve them, top with the cooked bacon bits. Sounds delish and I have no idea what the point value is of this dish but how bad can it be? Of course, frying in bacon and olive oil isn't great but we also used oil in the roasted harvest vegetable dish.
I would guess a serving of either of these Brussels sprouts recipes would be about 1 cup.
I think it is best to look at a Brussels sprout as a mini cabbage. If you wanted to get the best out of your cabbage, you would remove the outer leaves, quarter and cut away the core. I would do the same for Brussels sprouts. In essence you would be left with the leaves and that would cook in five minutes or less. That way you could cook it just like cabbage with a knob or butter, salt and pepper or add it to an earthy lentil soup for a warming lunch.
Harvest vegetables with pomegranate vinaigrette would be a light side dish for this Thanksgiving weekend. Roasting brings out the natural sweetness and creates beautiful carmelization. It offsets perfectly with the acid of balsamic vinegar for a tasty autumn side dish. A colourful combination could be sweet potatoes, cauliflower, broccoli and Brussels sprouts, of course. Longo's has Pomegranate Sparkling Fruit Juice and their own make of Roasted Garlic & Shallot Grilling oil. Coupled with a good Balsamic Vinegar and tossing all the vegetables together and you would have the beginnings of a tasty dish. Spread it all on parchment paper on a baking sheet and let it roast for 30-45 minutes. Sprinkle with pomegranate seeds and serve. That's the skinny version of a Brussels sprout side dish worth about 4 points.
Now if you really want to treat yourself to something rich and delish, try Rachael Ray's recipe of Brussels Sprouts with Bacon. She uses bacon, olive oil, shallot and chicken broth. First you brown bacon in a skillet over medium high heat. Remove the bacon to a paper towel lined plate. Add her EVOO (extra virgin olive oil) to the pan.... 1 turn of the pan as she says. Add shallots and saute 1 or 2 minutes. Then you add the Brussels sprouts and coat them in oil. Season with salt and pepper. Cook Brussels sprouts for a minute to begin to soften and then add chicken broth. Bring broth to a bubble and cover and reduce heat to medium low cooking until tender which should be very fast since you have now taken out the core of the Brussels sprouts. When you serve them, top with the cooked bacon bits. Sounds delish and I have no idea what the point value is of this dish but how bad can it be? Of course, frying in bacon and olive oil isn't great but we also used oil in the roasted harvest vegetable dish.
I would guess a serving of either of these Brussels sprouts recipes would be about 1 cup.
Monday 3 October 2011
READY TO EAT
There are days when I am back cooking for two. The leftovers from last week have been deposited in the compost bin and we are ready for something new. The only problem is it is a damp, rainy October day. I have my last meeting at 3 p.m. but am relishing the do-nothing possibilities of the rest of the day, something I haven't had for a while. I shop nearly daily so there is always something in the fridge or freezer that is eat worthy.
I have a pot of my chicken soup on the stove, always a wonderful go-to on a yucky day. But what else can I serve. I rooted through the freezer and found Gusto della Casa's frozen Mushroom Tagliatelle. A little calculation showed 5 points per cup and it has no artificial colours or flavours and no preservatives. I can add to that for dinner. I had just bought a jar of Daiter's Vegetarian Meatballs the other day. They aren't made of any soy product. Like other Jewish vegetarian dishes, they are made with things like eggs and veggies and matzo meal. That calculation came to 1 point for 2 vegetarian meatballs. That is a great addition but I can still add something else and I am sure I will but I have a wonderful start on a nice comfort food dinner for a dreary day.
I checked out the ingredients in the vegetarian meatballs. It is just tomato sauce, mushrooms, vegetable stock, egg whites, carrots, broccoli, matzo meal, onion, fresh garlic, sugar, lemon and parsley in descending order which means the largest amount goes first on a label.
Ah, all I need now is a good book to read.
I have a pot of my chicken soup on the stove, always a wonderful go-to on a yucky day. But what else can I serve. I rooted through the freezer and found Gusto della Casa's frozen Mushroom Tagliatelle. A little calculation showed 5 points per cup and it has no artificial colours or flavours and no preservatives. I can add to that for dinner. I had just bought a jar of Daiter's Vegetarian Meatballs the other day. They aren't made of any soy product. Like other Jewish vegetarian dishes, they are made with things like eggs and veggies and matzo meal. That calculation came to 1 point for 2 vegetarian meatballs. That is a great addition but I can still add something else and I am sure I will but I have a wonderful start on a nice comfort food dinner for a dreary day.
I checked out the ingredients in the vegetarian meatballs. It is just tomato sauce, mushrooms, vegetable stock, egg whites, carrots, broccoli, matzo meal, onion, fresh garlic, sugar, lemon and parsley in descending order which means the largest amount goes first on a label.
Ah, all I need now is a good book to read.
Sunday 2 October 2011
GIVE AWAY, PUT AWAY, THROW AWAY
It is the first Sunday in October. It is time to renew our spirits and enjoy the peace that awaits us as the Flylady says. The New York children have returned home. The holidays are over and it is time to do a Super Fling Boogie in my fridge. Body clutter is the most personal clutter of all and the first step is to purge the cupboards of all the temptations and the fridge of holiday leftovers that have run their course or contribute to bad eating habits.
I am gratified though, to all who are around me that I have become known as the food lady not only for my cats and dog but for my grandchildren, my sons and daughters-in-law and my close friends who received one of the twenty honey cakes I made. This morning my granddaughter Allegra was following me around the kitchen until her scrambled eggs were ready. She likes the way I do them and that makes me happy. My daughter-in-law, Dara, who is with child has done a wonderful job of clearing out a couple of honey cakes, extraneous bean salads, kugels and the like. She confessed and apologized for eating all the meringue from the frozen lemon torte, making such a mess of it that she had to throw the rest in the garbage. Food is there to eat but when it is done and the party is over it is time to get rid of it all. It is like the flowers and decorations at a party. They look so beautiful at the event but when it is over, it is time to say good-bye to them. It has served its purpose as did all the delectable food I made for the holidays and my family.
Now, so you don't think that food is the only thing on my mind, Sunday is also a day when I go around doing my 5-minute room rescue or "fling boogie". It is when I go like a bat out of hell from room to room seeking some semblance of order. I think this will be the week to also focus on the exploding pile of papers on my kitchen and office desks. Statistics says that 95% of paper clutter comes from junk mail and newspapers but mine also includes loot bags from parties, cards and gift wrap that come with the many holiday gifts.
This week I am determined to get my body clutter, fridge clutter, paper clutter under control. The weather has suddenly turned. It is cold, it is damp, it is October. Time also to think of getting the furnaces checked, the air conditioning turned off, the pool closed, the floor heaters turned on and preparing for winter.
The one good thing I am looking forward to today is a nice hot bowl of chicken soup.
I am gratified though, to all who are around me that I have become known as the food lady not only for my cats and dog but for my grandchildren, my sons and daughters-in-law and my close friends who received one of the twenty honey cakes I made. This morning my granddaughter Allegra was following me around the kitchen until her scrambled eggs were ready. She likes the way I do them and that makes me happy. My daughter-in-law, Dara, who is with child has done a wonderful job of clearing out a couple of honey cakes, extraneous bean salads, kugels and the like. She confessed and apologized for eating all the meringue from the frozen lemon torte, making such a mess of it that she had to throw the rest in the garbage. Food is there to eat but when it is done and the party is over it is time to get rid of it all. It is like the flowers and decorations at a party. They look so beautiful at the event but when it is over, it is time to say good-bye to them. It has served its purpose as did all the delectable food I made for the holidays and my family.
Now, so you don't think that food is the only thing on my mind, Sunday is also a day when I go around doing my 5-minute room rescue or "fling boogie". It is when I go like a bat out of hell from room to room seeking some semblance of order. I think this will be the week to also focus on the exploding pile of papers on my kitchen and office desks. Statistics says that 95% of paper clutter comes from junk mail and newspapers but mine also includes loot bags from parties, cards and gift wrap that come with the many holiday gifts.
This week I am determined to get my body clutter, fridge clutter, paper clutter under control. The weather has suddenly turned. It is cold, it is damp, it is October. Time also to think of getting the furnaces checked, the air conditioning turned off, the pool closed, the floor heaters turned on and preparing for winter.
The one good thing I am looking forward to today is a nice hot bowl of chicken soup.
Saturday 1 October 2011
A CITY IN ARIZONA?
This was a week of Jewish New Year celebrations. By Friday, I was determined to get back on track and listen up for non-scale victories that might be doable. As Walt Disney once said "If you can dream it, you can do it". If I wasn't eating and hosting lunch or dinner, then I was preparing food. One woman asked me today if I was in the food business. I said I wasn't but knew in my mind that I was, am and always will be food obsessed. The difference this time is when I find myself face-to-face with a buffet table, I navigate it better and am more portion-vigilant. When I weighed in this morning I was pleased that I maintained the status quo and was on the right end of the spectrum when I lost .2 of a pound.
You may ask about the weird title of "A City in Arizona". Well there is a City in Arizona called Tempe but that is as far away as people explaining the word "Tempeh". Last night I had the privilege of going to an intimate dinner to welcome the 2011 Canada's Walk of Fame Inductees at the Windsor Arms Hotel. The main course had three options: Beef Tenderloin, Alaskan Black Cod, or Tempeh Stir Fry. I asked the server what "tempeh" was and she said it meant "crispy". I said what do you mean crispy? Do you mean deep fried and she said no it wasn't deep fried. I think she was mixed up with the word Tempura though and she might have said a city in Arizona, she was so far from the truth.
It was really tasty and I didn't have to endure the carb-laden sides that went with the other two choices. I knew it had to be the vegetarian option since there was already a meat or fish one. The menu explained it included steamed broccoli, bok choy and sweet potato and was served on a bed of brown rice but I think it was actually mixed with wild rice. Anyway, even if I didn't know what tempeh was, I knew I liked all the rest of the ingredients in this stir-fry. To me, tempeh tasted like a roasted chestnut in texture and had a little bit of a nutty quality.
When I arrived home, I checked out the word "Tempeh" on the computer. It is a tasty and nutritious protein-loaded staple of vegetarian cooking. It is one point in the Weight Watchers program for 1/4 cup of it and here are ten things I found out about tempeh.
1. Made of whole soybeans that are soaked, dehulled, and partially cooked
2. It's the only major soy-based food that did not originate in China or Japan
3. It is created through fermentation
4. Loaded with vegetable protein (20 grams per serving)
5. Easy to digest
6. Often used as a meat substitute in vegan and vegetarian cuisine
7. A staple food Indonesia for over 2000 years
8. Great source of fibre
9. Very good source of manganese
10. It tastes great!
... and if I were to add a #11, I would add that it is low in calories and will help you lose weight.
In my definition studies of tempeh, I also found that it is often formed into a patty, similar to a very firm veggie burger. Many commercially prepared brands add other grains such as barley and also add spices and extra flavours. Although tempeh is made from soy, it has a unique taste and is mildly flavourful on it's own, unlike tofu. It actually tastes nothing like tofu and has a textured and nutty flavour sort of like quinoa or as I had said before, roasted chestnuts.
If you would have asked me last night, I would have said I wouldn't buy it and make it into a stir-fry. After a little studying and finding out it really isn't tofu nor does it taste like it, I am now going to look for it in the supermarket or maybe the health food store. I am not exactly sure where it is available. I commend the Windsor Arms for making a vegetarian dish that is tasty and actually has protein, a complaint of many vegetarians when asking for a vegetarian meal at a dinner. It is also nice to know that there are numerous ways it can be prepared other than stir-fry like tacos or chili or burritos, Jamaican spiced nuggets, breakfast tempeh hash, Cajun marinated or barbecued, baked or instead of chicken in salads. Tempeh has opened up a whole new world for me as a Flexitarian who eats meat, dairy and vegetables but not fish.
You may ask about the weird title of "A City in Arizona". Well there is a City in Arizona called Tempe but that is as far away as people explaining the word "Tempeh". Last night I had the privilege of going to an intimate dinner to welcome the 2011 Canada's Walk of Fame Inductees at the Windsor Arms Hotel. The main course had three options: Beef Tenderloin, Alaskan Black Cod, or Tempeh Stir Fry. I asked the server what "tempeh" was and she said it meant "crispy". I said what do you mean crispy? Do you mean deep fried and she said no it wasn't deep fried. I think she was mixed up with the word Tempura though and she might have said a city in Arizona, she was so far from the truth.
It was really tasty and I didn't have to endure the carb-laden sides that went with the other two choices. I knew it had to be the vegetarian option since there was already a meat or fish one. The menu explained it included steamed broccoli, bok choy and sweet potato and was served on a bed of brown rice but I think it was actually mixed with wild rice. Anyway, even if I didn't know what tempeh was, I knew I liked all the rest of the ingredients in this stir-fry. To me, tempeh tasted like a roasted chestnut in texture and had a little bit of a nutty quality.
When I arrived home, I checked out the word "Tempeh" on the computer. It is a tasty and nutritious protein-loaded staple of vegetarian cooking. It is one point in the Weight Watchers program for 1/4 cup of it and here are ten things I found out about tempeh.
1. Made of whole soybeans that are soaked, dehulled, and partially cooked
2. It's the only major soy-based food that did not originate in China or Japan
3. It is created through fermentation
4. Loaded with vegetable protein (20 grams per serving)
5. Easy to digest
6. Often used as a meat substitute in vegan and vegetarian cuisine
7. A staple food Indonesia for over 2000 years
8. Great source of fibre
9. Very good source of manganese
10. It tastes great!
... and if I were to add a #11, I would add that it is low in calories and will help you lose weight.
In my definition studies of tempeh, I also found that it is often formed into a patty, similar to a very firm veggie burger. Many commercially prepared brands add other grains such as barley and also add spices and extra flavours. Although tempeh is made from soy, it has a unique taste and is mildly flavourful on it's own, unlike tofu. It actually tastes nothing like tofu and has a textured and nutty flavour sort of like quinoa or as I had said before, roasted chestnuts.
If you would have asked me last night, I would have said I wouldn't buy it and make it into a stir-fry. After a little studying and finding out it really isn't tofu nor does it taste like it, I am now going to look for it in the supermarket or maybe the health food store. I am not exactly sure where it is available. I commend the Windsor Arms for making a vegetarian dish that is tasty and actually has protein, a complaint of many vegetarians when asking for a vegetarian meal at a dinner. It is also nice to know that there are numerous ways it can be prepared other than stir-fry like tacos or chili or burritos, Jamaican spiced nuggets, breakfast tempeh hash, Cajun marinated or barbecued, baked or instead of chicken in salads. Tempeh has opened up a whole new world for me as a Flexitarian who eats meat, dairy and vegetables but not fish.
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