All Our Fingers in the Pie

An Agricultural Journey was my vacation this year

2013-05-13T18:58:00.001-06:00

A few weeks ago I motored from my home in southwestern Saskatchewan to the Okanagan Valley to attend the Slow Food Canada conference. The journey took me through some new and some familiar countrysides. This is a pictoral documentation of my agricultural journey. There were so many more points of interest. I was going to call my Alberta segment 'bison, boar and beans' but I have no pictures. Stopping every half hour becomes inconvenient. In Alberta I only have sugar beets and the wind farm. Each picture has a caption to describe.

Above is a field dedicated to sugar beets. These huge machines harvest the beets.

An irrigation canal south of Medicine Hat close to Taber

Irrigation apparatus near Taber, Alberta.

A wind farm in southern Alberta near Pincher Creek.

Nectarine blossoms near Osoyoos, BC

Nectarine trees near Osoyoos, BC

Mr. Harker of Harker Organics explaining the king flower concept of producing the best fruit.

The Harker Family with the 100 year old apple tree planted by the first Harkers.

Farmers' Market vendor. I bought his chipotle peppers. They smell sooo goood.


Vineyard at Summerhill Wines in Kelowna, BC

Green house made from old irrigation pipes, bent and covered with plastic at Covert Farms, Oliver, BC

Beautiful vineyard outside Oliver, BC overlooking Okanagan Lake at Covert Farms.

In the valley north of Cache Creek is this ginseng farm. They are a major world producer.

Truffle Pigs Cafe in Field, BC

2013-05-10T20:42:00.000-06:00

Truffle Pigs Cafe was established in 1997 and I can remember the time. It was a go-to spot when driving through the Rockies on the Trans Canada Highway. We would even drive more than an hour from Calgary to enjoy the food. I ate there soon after it opened and it was wonderful. Last week I was once again making that journey and I delayed lunch until I could once again dine at Truffle Pigs.

The ownership changed about 5 years ago but that does not seem to have affected the quality of the food. Apparently the new owner previously owned the little food spot across the street. Somehow it is a relief when someone who really knows the clientele and locale buys a restaurant. There is no 'break in' time required. They can step right into place.

This is taken from their website and describes the joie de vivre of this place. "Take a Toronto ex-pat and a northern Ontario gal, one a former anthropologist and the other a gourmet coffee pioneer. Mix with uncanny palate-pleasing propensity, hand-made pastries, and a knack for presentation. Crack a beer or pop a bottle. Add two drops of passion and a dash of dedicated staff. Surround with a quirky small-town cast at a Rocky Mountain lodge in Yoho National Park. Shake vigorously. Take a swing at the gong."

As they say on television, "You Gotta Eat Here".

I love all the flying pigs!

I must remember this lodge as I make my journey through the mountains.

There is a lovely patio.

This salad was absolutely delicious but so much larger than I was expecting. It was a meal!

Wild Mushroom Cream Soup with Rustic Bread

Tourist and Information Centre

Can you imagine living here? I can. And I would love it.

Just another scenic location in a village with only scenic locations.

Buffalo Mozzarella, true genius

2013-05-09T17:57:00.000-06:00

I know that this salad is old hat to most of you but I still feel my shoulders drop, the outside world disappear and life stand still with my first bite. Buffalo mozzarella is quintessential Italy and Italy is slow and delicious and delicious leads me right back to buffalo mozzarella. The surprise is that this cheese was made in Canada. It is so delicious and fresh.

My fancy dancy kitchen oven has been gracing me with 50 loaves of bread every week all summer long that I sell at the Farmers' Market. Well, poor thing, just got up and died. Of course Kitchenaid cannot make anything simple for the repairman that has seen everything, except a Kitchenaid steam assist oven. Days, weeks and, I can hardly breathe when I say it, but months are passing as we try to get this machine back to work.

At the moment the entire back side is ripped apart, gas disconnected, electricity disconnected yet it has been graciously pushed back into place awaiting the correct oven element. Yes, I did say correct. Kitchenaid apparently has a difficult time reading its own manuals and sent me one that is far too large! So I sit without a pot to cook in. Perhaps it is destiny. I am ready to start my spring diet of salads and smoothies but somehow when it is forced upon me it isn't quite so exciting.

Caprese Salad

buffalo mozzarella
tomatoes
fresh basil
sea salt
balsamic reduction

Thickly slice tomatoes and buffalo mozzarella. Chiffonade the basil. Arrange tomatoes on a plate and season with sea salt. Top with slices of buffalo mozzarella and drizzle with balsamic reduction. Serve.

Veal Scallopini with Brown Butter and Capers

2013-05-07T19:53:00.000-06:00

I am home again from a most amazing food holiday in the Okanagan in British Columbia. I attended two conferences back to back and ate like a queen for an entire week. I must say that coming home is a step down. You will read more about these events in my upcoming posts. I am still unpacking and sorting all the notes I took.

Whilst passing through Calgary I did have an opportunity to do some shopping. I was delighted to find veal at the Midtown Co-op. This is my favourite grocery in the city. Tonight I cooked veal scallopini aside rapini. Neither of these foods are available in my little town in Saskatchewan. Such a treat. You must try this recipe for a special meal. It is so simple with flavourful results.

Veal Scallopini with Brown Butter and Capers from Epicurious.com

3 tablespoons olive or vegetable oil
1/2 cup all-purpose flour
1 pound thin veal scallopini (less than 1/4 inch thick)
1/2 stick unsalted butter, cut into pieces
1 1/2 tablespoons red-wine vinegar
1 1/2 tablespoons drained small capers
2 tablespoons chopped flat-leaf parsley

Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.

Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.

Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.

Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.

Bean Scene Coffee Works

2013-05-06T07:00:00.000-06:00

The Food and Wine Writers'
Workshop in Kelowna, BC gave us a lot of fodder for our blogs! This coffee shop is an amazing example of people who care about their customers, their city and the earth. They won the Award for the Most Environmentally Innovative Business in 2012.

They accomplished this with an entirely new way to deal with the smoke produced while roasting beans without using electricity. It was a creation of John's through repurposing an old fuel tank. Brilliant. And the sludge remaining fertilizes their flower beds.

John Anderson and Deb Synnot are the masterminds of this business. John handles the coffee and Deb, the bakery. Everything is from scratch with the best quality ingredients.

Each drink is made by hand, one at a time. All of their equipment is calibrated to world barista championship standards. All baristas are required to compete in house to win a chance to attend international barista championships.

John's tips on buying and storing coffee are simple. Buy only what you will use in 8 - 10 days. Grind fresh for every cup or pot of coffee. Store in an airtight container at room temperature. That's it!

If your finished coffee does not taste good the three main reasons may be the grind, under dosing (ie not enough grounds) or your equipment. Heat extracts flavour better than cold but leave your hot coffee to sit for a minute and let it cool so you can taste the flavours.

There is so much more to learn. The blends, the matching with foods and the roasting give us so much more knowledge to enjoy and serve great coffee.

Customer service is front and centre.

Roasting beans

One very interested member of our group. She had the only seat in the place.

Rice pudding breakfast

Beautiful artisan cappucino

Litlte Horse Lodge at Green Lake, BC

2013-05-05T07:00:00.000-06:00

Highway 97 follows the Old Cariboo Gold Rush Trail in British Columbia. The gold rush of 1862 - 1865 brought a steady stream of men and families hoping to find their fortune. This part of the country is steeped in lore and memorabilia of those days.

Now there are dude ranches, health spas and fishing lakes for the new generation of seekers. Some are seeking their fortune, others are seeking a slower pace of life in this area of wilderness. My father moved here about 25 years ago and at age 87 still enjoys puttering around with his tools and antique cars. He is also still a member of the volunteer fire department at Green Lake. I find it amazing that much of our rural areas in Canada are protected by volunteer fire fighters.

Many Friday's during the winter the group will meet at Little Horse Lodge for lunch. Take a turn off the highway at 70 Mile House and follow the signs to Green Lake. I should have taken a picture of everyone's meal because they were beautiful in their rustic and huge servings. Above is a Club House sandwich with a hearty bowl of bean and beef soup. Paul was unable to finish his sandwich and like me, he packed half of it home for a snack later. Below is my Beef Dip au Jus with French Fries. The quality of the food has come and gone over the years but they are definitely on a roll with some good grub now.

Highway 97 has stops at many of the Gold Rush era spots and stunning wilderness beauty. It connects with the Alaska Highway 97 from where it gets its name. Although the new highway has little resemblance to the old trail it is still a destination route for the adventurous.

Picture courtesy of Little Horse Lodge

Kelowna Farmers' Market - Make It, Bake It or Grow It

2013-05-03T15:22:00.001-06:00

This is another Farmers' Market and this one is in Kelowna. The season is still early so there are very few produce items. This was an activity from the Food and Wine Writers' Workshop that I was attending. I have still not arrived at home. Look forward to several posts of the amazing meals we had at both conferences.

Virtual Supper Club - Cooking with Rice and Grains

2013-05-01T07:00:00.000-06:00

The Virtual Supper Club's theme this month is cooking with rice and grains. I am always looking for new bread recipes so this really caught my eye. I loved the sound of sour rye bread. It takes a shortcut by using yogurt rather than a sourdough starter. This is much easier.

This recipe was a complete success. The flavours are sublime. Neither the caraway nor the onion dominate but it is well balanced with the flavour of the flour. I followed the recipe exactly and the bread rose beautifully. I have never brushed the bread with egg yolk before. I have used an egg white wash or a milk wash but this egg yolk wash produced a rich and shiny crust.

The only think I did differently was that I baked it in my steam oven. I baked it at 400F for 25 minutes with steam being injected throughout the early part of the cycle. The crust is amazing. I love the saltiness of the kosher salt. What can I say? I love this recipe. I think I will add it to my Farmers' Market menu this summer.

This month's menu is like a potluck and mostly main dishes. There should be lots of ideas here for you.

Check out the rest of the menu by clicking on the links below:

Sandi -Whistestop Café Cooking    Smoked Gouda Risotto with Spinach and Mushrooms
Jerry - Jerrys Thoughts, Musings and Rants Spelt Salad with White Beans and Artichoke
Val- More Than Burnt Toast    Turkey Jasmine Rice Meatballs with Baby Bok Choy
Susan Linquist –The Spice Garden    Barley Stuffed Cabbage Rolls with Pine Nuts and Raisins
Roz - La Bella Vita    Risotto Milanese

Hearty Sour Rye Bread

2 tbsp. olive oil
3/4 c. chopped yellow onion
3 1/4 tsp. active dry yeast
1/4 tsp. sugar
2 tbsp. warm water
1 1/4 c. low fat yogurt
1 tbsp. caraway seeds
1 1/2 tsp. salt
3/4 tsp. white pepper
1 large egg, lightly beaten
2 1/4 c. bread flour, divided
1 1/4 c. stoneground rye flour
cooking spray
1 tbsp. water
1 large egg yolk, lightly beaten
kosher salt

Heat olive oil in pan and add chopped onions. Saute until golden, about 10 minutes. Stir frequently. When done, cool completely.

Dissolve sugar and yeast in warm water. Let sit for 5 minutes. Add yogurt, caraway seeds, salt and pepper. Add egg. Stir well with a whisk.

Add 2 c. bread flour and rye flour to this mixture, 1 cup at a time until a soft dough forms. Stir in sauteed onion. Turn onto a countertop and knead until smooth and elastic. Add bread flour 1 tablespoon at a time to prevent the dough from sticking to your hands and the countertop.

Place dough in large bowl that has been sprayed with cooking oil. Spray dough, also, and cover to rise in a warm, draft free place for about 45 minutes or until doubled. Punch down and let rest for 5 minutes.

Knead 5 times on the countertop and shape into a 7 inch round loaf. Place on a parchment paper lined baking sheet to rise for about 30 minutes or until doubled in size.

Preheat oven to 350F. Brush bread with egg yolk and water. Sprinkle with kosher salt. Make 3 slashes on the top of the loaf. Bake for about 30 minutes or until it sounds hollow when rapped.

Let cool for about an hour before slicing.

Slow Food Canada National Conference

2013-04-28T01:21:00.001-06:00

I have been attending the Slow Food Canada National Conference in Osoyoos, British Columbia for the past two days. The meetings have been very intense, the food and wine out of this world and the camaraderie amazing.

I have had precious little time for blogging. Meetings run for 6 hours each day, then a workshop or farm tour for 2 hours and the day ends with the most wonderful local food at dinners that keep us until bedtime.

The chefs have been nothing but outstanding. They have been foraging for wild watercress, balsam root and biscuit root. Beef and pork have been brined, marinated and braised for 24 hours. Fruit compotes, sorbets and infused dressings have been prepared. Breads, loaves and puddings have been baked. I have never had so much delicious and lovingly prepared healthy food at a conference. Attention to detail has been outstanding. Everything is local, from scratch and prepared with simplicity.

This market came together just for our conference. It is off season but these wonderful farmers and artisans came out to show and sell. The amazing part was that this brought in so many people from off the street that they sold way more than they ever expected. While this was on, there was a wine tasting just inside the hotel.

Now I am off to a Food and Wine Writers' Workshop in the same valley. I have another 3 days of this wonderful food and wine. I promise to blog more details when I return home.

I purchased his wonderful locally grown and smoked chipotle peppers. They smell so good.

I also purchased canned and smoked Okanagan sockeye salmon. There is a special story to go with this product.

Foraged foods.

Can you see the snail shaped bread? Made special for Slow Food.

Rita MacNeil, A Canadian Treasure Lost

2013-04-20T22:26:00.000-06:00

This week we lost a wonderful Canadian singer and woman. Rita McNeil passed away due to complications from surgery, so unexpectedly, at the age of 68.

She was an intensely shy woman. Her fame did not come until her 40's. She was a pioneer in the women's movement of the 70's. Nothing diminished her love of Cape Breton Island and Nova Scotia.

I regret not seeing her perform live.

I saw a young and barefoot Anne Murray at the Jubilee Concert Hall in Calgary in 1975.

In 1984 I was in the audience for K.D. Lang and the Reclines as she performed her reincarnation of Patsy Cline at the Jack Singer.

In 1985 it was Blue Rodeo in the Palliser Ballroom for $25 including beef on a bun.

All of these performances were life changing moments.

This is another wake up call for me. When I was in university we were going to go to Vegas and see Elvis. The story is the same. He died before we saw him. Now again, a great artist has left us and I have regrets that I could have seen her perform and didn't.

My condolences to her family. She was a national treasure.

Thank you to the Lyric Theatre who brings wonderful artists to our small town. So many of them have amazing talent. Hopefully I will have no more regrets.

Foraged and Local Food in Recipes

2013-04-19T07:00:00.000-06:00

A food trend that is only going to gain momentum is the demand for local and Canadian grown and produced food. We have a bounty of good food in this country.

I have spent the past year searching out interesting locally produced food products. Today I will feature Vancouver Island sea salt, Yorkton, SK garlic and foraged wild foods from Love, SK.

Last year I was on the Island and purchased the locally produced sea salt. Vancouver Island Salt Company (www.visaltco.com), located in the beautiful Cowichan Valley near Victoria, produces the only Canadian fleur de sel. I was curious and asked founder, owner and former chef, Andrew Shepherd, how he came up with the idea to produce sea salt. He says that it was a challenge from a friend over a cold beer. After the first batch he was hooked and he formed his company in 2010.

Andrew is self taught and makes infused salts alongside the basic sea salt. At the moment he is perfecting a blue cheese infusion and a mandarin orange and lime salt. They rely heavily on word of mouth to sell their products. He quickly adds that 95% of the fuel used to evaporate the salt water is recycled vegetable oil.

It was recently announced that he has been chosen as one of twenty food artisans from hundreds that applied from across Canada for the Ace Artisan Incubator as seen on the Food Channel. In June they will participate in a mentorship program in Toronto. They will learn more about branding, marketing and business planning and will be honoured at a showcase. Two will be chosen for further business development. Congratulations, Andrew.

In Yorkton I met up with Anna and Darrel Schaab from The Garlic Garden (yorktongarlic.com) as they were harvesting scapes. Scapes are curly shoots that grow from the garlic stalk and must be removed so the heads develop fully. They have wonderful flavour and are also used in cooking.

Schaab’s purchased a small farm but couldn’t make it work with traditional grain farming. Bob, the local garlic grower, suggested they grow garlic and he became their mentor and taught them everything they needed to know.

In the fall of 2005 they planted their first crop and the rest is history. On a typical day at the Saskatoon Farmers’ Market they sell 200 lb. of garlic. In addition they produce a variety of garlic products. They primarily grow a hard neck variety called Music. I still have some in my cold room from last summer’s harvest and it is firm and fresh.

A most unusual business is Prairie Infusions (www.prairieinfusions.com) in Love, SK. The website says, “We specialize in the wild harvest of non-timber forest products in Saskatchewan. We forage for science, retail, industry, gastronomy, and individuals.”

As I catch up with owner and founder Elisabeth Poscher, a University of Arizona trained scientist, she is still foraging in the winter weather. What do you find in the winter? “Right now we are picking balsam poplar buds and chaga, a rare type of mushroom. Soon it will be maple and birch syrup season.”

In her own words, “I am fascinated, almost obsessed, by drylands such as the Prairies, and Saskatchewan for me was love at first sight. I've made my passion my business while at the same time making my tiny contribution to a more peaceful and healthy world.”

I am curious how she finds the mushrooms, fiddleheads and a large menu of other plants. She says that she uses flora and fungi identification literature, herbaria, libraries, maps, microscope and spore prints as research tools for her quest and she applies her training and expertise.

Fiddleheads are the unfurled fronds of the ostrich fern and get their name because they resemble the head of a fiddle. They are foraged in cool, moist forest areas during late April and May. They have a delicate green flavour and best served simply with butter or olive oil, a sprinkling of sea salt and a squeeze of lemon. Use with pastas, quiche or omelets.

They are an excellent source of beta carotene, niacin and Vitamin C and are low fat and calories.

According to Health Canada, fiddleheads must be cooked before eating. Steam or boil until crisp tender and serve hot or chill in ice water to use in salads. They can be frozen by blanching for 2 minutes, chilling and draining well before packing into freezer bags.

Several varieties of wild mushrooms are foraged. The season is late summer and early fall. Because they have a short shelf life, the mushrooms are dried. The flavour is intensified and they need to be reconstituted in liquid before using.

Vegetable Ragout

fiddleheads

1 small squash

carrots, sliced into rounds

shelled fresh peas

unsalted butter

shallots

thyme sprigs or dried thyme

1 bay leaf

dried wild mushrooms

reserved mushroom broth

garlic, minced

sea salt

freshly ground black pepper

There are no amounts listed. Use what you like best and for the number of people being served. Estimate 1 c. (250 mL) per person. Leftovers can be refrigerated.

Cut squash in half and scoop out seeds. Spray lightly with oil, season with sea salt and place cut side down on a baking sheet. Bake at 350F (175C) for 25 minutes or until fork tender. Set aside.

Hydrate dried mushrooms in boiling water to cover for at least 20 minutes. Reserve the flavour rich water to use in this recipe.

In a pot of salted water boil the fiddleheads until crisp tender, approximately 4 minutes if fresh or 2 minutes if frozen. Drain and add to a bowl of ice water to stop the cooking, then drain on paper towels. Boil the carrots in the same manner for 3 minutes and chill.

In a large heavy skillet combine butter, shallots, garlic, thyme, bay leaf, roughly chopped mushrooms, some broth, and salt and pepper to taste and simmer the mixture, uncovered, for 5 minutes to reduce slightly if too much liquid.

Add fiddleheads, carrots, peas and more broth or water, if necessary. Simmer mixture, for 1 minute. Discard the bay leaf and season with salt and pepper.

Serve in baked squash.

Cedar Planked Steelhead Trout with Birch Syrup

cedar plank

fillet of salmon, steelhead trout or Arctic char, skin on

olive oil

birch syrup

sea salt

fennel

poplar buds or juniper berries, optional

Soak plank overnight.

Preheat oven to 425 F (215 C). With a mortar and pestle, grind sea salt, fennel and poplar buds or juniper berries.

Pat fillet dry with paper towels. Rub with olive oil and season with salt mixture, then drizzle with birch syrup. Refrigerate for 30 minutes.

Meanwhile preheat plank in oven until smoking hot. Brush with olive oil.

Lay marinated salmon, skin side down, on plank. Return to hot oven and bake about 10 minutes per inch or until almost cooked to medium in the thickest part. Do not overcook. It will continue to cook after removing from oven. Salmon cooked to medium is very moist, tender and full of flavour.

This can also be done on the barbecue using the same procedure. Don’t worry if your plank smoulders. The smoke will add another dimension to the flavour.

Notes on Cedar Planks

Cedar planks can be purchased at cooking stores. You can also make your own by simply cutting a piece of 2” x 8” cedar to a length that will fit in your oven or barbecue. Be sure it has not been chemically treated.

Notes on Birch Syrup

1c. (250 mL) of birch syrup requires 6.6 gal (25 L) of birch sap. It is twice as much work as making maple syrup. It is comprised of two sugars, fructose and glucose. The flavour is much less sweet than maple syrup and more like a balsamic vinegar reduction. It has many nutrients and is considered to be beneficial in the treatment of arthritis, muscular pain, hypertension, tendonitis, and an immune system support for geriatric patients.

Sea Buckthorn...A Real Super Food

2013-04-16T19:59:00.001-06:00

Sea-buckthorn is a deciduous shrub originating in Europe and Asia. Climate and soil conditions are ideal in Saskatchewan and as a result, it is now being grown here. The berries are tightly packed around the branches and surrounded by large thorns.

I purchased these berries from Northern Vigor Berries, a Saskatchewan family business (www.northernvigorberries.com/). I spoke with owner Betty Forbes and she tells a story of her stepfather planting an orchard of these shrubs in 1998. “My stepfather is never afraid of a new venture,” says Betty, President of Northern Vigor. “When he heard about the tremendous nutritional value of sea-buckthorn, he was eager to try this new crop.” Betty and her brother, Gregory Bloodoff, have cared for the crop ever since.

According to Agriculture and Agri Food Canada (www.agr.gc.ca) sea-buckthorn berries are among the most nutritious and vitamin-rich fruits found in the plant kingdom. They are rich in vitamins C, E and K, carotenoids, flavonoids, antioxidants, 18 amino acids, and 24 chemical elements such as phosphorus, iron and magnesium. Oil from the seed contains unsaturated fatty acids and omega 3 and 6.

Harvesting the fruit is the biggest challenge. “The long thorns are dangerous,” Betty says. “We wear protective clothing and even the toughest gloves only last a few days.” The branches are cut and put into trucks operating at -20F (-30C). “They have to be kept really cold because of the high oil content in the berries,” Betty explains. The fruit is then taken to a facility where it is cleaned and packaged.

Finding recipes for new food products is a challenge. I have been playing in my kitchen with these berries and developing recipes. I start by cooking them in water and straining to collect the juice. The flavour of these berries reminds me of a blend of oranges and apricots with an exotic twist. I add vanilla bean to mellow out the tartness but I also see it pairing well with cardamom, almond and even chiles.

The berries will taste good in sorbets, ice cream, fools, baked goods and smoothies. The jelly is bursting with flavour.

Green Salad with Sea-Buckthorn Vinaigrette

1 c. sea-buckthorn berries 250 mL

2 tbsp. honey 30 mL

1/2 vanilla bean

2/3 c. olive oil 160 mL

2 tbsp. white wine vinegar 30 mL

1 tsp. Dijon mustard 5 mL

2 tbsp. shallots 30 mL

1/2 c. whole pecans, toasted 125 mL

1 clove garlic, minced

sea salt, to taste

mixed salad greens

feta or goat cheese

Gently simmer berries in enough water to cover. When berries have popped remove from heat. Strain through a jelly bag without squeezing the bag. Boil the juice with honey until thickened slightly. Add a few more whole berries, scraped seeds from the vanilla bean and simmer gently. Cool.

Make the vinaigrette but adding oil, vinegar, Dijon mustard, sea buckthorn sauce, shallots and garlic to a jar with a lid. Shake to mix.

Toss salad greens, pecans and vinaigrette. Crumble cheese over the top and serve.

Sea-Buckthorn Jelly

In the recipes I found added pectin was used. A common comment is that these berries are low in natural pectin. I tried making jelly with only sugar and it worked perfectly fine. In my opinion, without scientific tests, these berries do have natural pectin but probably only if you use the whole berry including the seed inside.

sea-buckthorn berries

water

sugar

Put berries into a heavy bottomed pot. Add enough water to cover. Boil until berries have split open. Mash berries to break them up.

Strain in a jelly bag and save the juice. Set pulp aside for another use.

Measure juice into heavy bottomed pot and add equal amount of sugar. Boil gently until approximately 220F (104C) on a candy thermometer. Do a jelly test. If the syrup sheets off the side of a spoon, it is ready and pour into jars. If not, continue to boil until jelly stage is reached. Refrigerate or water bath process the jars until ready to use.

Sea-Buckthorn and White Chocolate Scones adapted from Baking, From My Home to Yours by Dorie Greenspan

1 large egg

2/3 c. cold heavy cream 160 mL

2 c. all purpose flour 500 mL

2 tbsp. sugar 30 mL

1 tbsp. baking powder 15 mL

1/4 tsp. salt 2 mL

5 tbsp. unsalted butter, cut into small pieces and chilled 75 mL

1/3 c. sea-buckthorn berries 80 mL

1/3 c. white baking chocolate, coarsely chopped 80 mL

Centre an oven rack and preheat to 400F (200C). Line a baking sheet with parchment paper.

Whisk egg and cream.

Mix flour, sugar, salt and baking powder. Add cold butter and cut in until mixture is pebbly. Add the berries and chocolate. Toss to coat with flour.

Pour the egg mixture into dry ingredients and stir with a fork just until a dough forms. Gently knead with your hands.

Turn out the dough onto a work surface and gently knead until it holds together. Divide in half. Pat each into a rough circle, about 1 inch (5 cm) thick. Cut into 6 wedges and place on baking sheet.

Bake 18-22 minutes or until tops are golden. Cool at least 10 minutes before serving.

Duck Breast à la Sea-Buckthorn

1/4 c. sugar 60 mL

2 tbsp. water 30 mL

2 tbsp. tarragon vinegar 30 mL

1/3 c. sea-buckthorn juice 80 mL

2 tbsp. shallots, minced 30 mL

1 1/2 c. chicken stock 350 mL

4 duck breasts, seasoned with salt and pepper

2 tbsp. unsalted butter 30 mL

2 tbsp. sea-buckthorn berries 30 mL

Preheat oven to 350F (175C). Prepare juice by simmering 1/2 c. (125 mL) sea-buckthorn berries with 1/2 c. (125 mL) water. When the berries burst and are soft, strain through cheesecloth. Reserve juice for this recipe and set aside pulp for another use.

Boil sugar and water for several minutes, until the syrup caramelizes and turns golden brown. Add vinegar, shallots, and chicken stock and simmer until sauce is reduced by about half and slightly thickened. Stir in butter, juice and berries and simmer only until berries are soft. This can be made the day before and refrigerated until use.

With a sharp knife, score the skin on the duck breast in a crisscross pattern being careful not to cut through the meat. In a preheated ovenproof skillet, sear duck breasts, skin side down over medium low heat until browned and much of the fat has rendered out. Remove excess fat as necessary. Turn them and place pan in oven to cook until internal temperature reaches 145F (62C), approximately 10 minutes. Remove from oven and cover with aluminum foil to rest for 10 minutes. The duck will continue to cook and reach an internal temperature of 160F (70C).

The Daring Cooks - No Bones About It

2013-04-14T07:00:00.000-06:00

I have always wanted to know how to bone out a chicken and voila! That is our Daring Cook's Challenge this month. I chose a duck rather than a chicken. I can see so many applications for this new skill.

Since I had no one else to feed I stuffed the legs only with a wild rice, shallot and dried apricot mixture. I saved the breasts for another recipe.

For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.

Jacques Pepin's video is so helpful. You can learn the entire process by watching him a few times.

Casual Friday - Trofie al Pesto

2013-04-12T19:21:00.000-06:00

I like fresh ingredients but I prefer them in season. We seem to have a penchant for fresh food regardless if it is in season. I remember being in Florence and ordered a pizza al funghi. It was winter and obviously wild mushrooms were not being harvested. They had no qualms about using the dried version. So I say, if it is good enough in Italy it is good enough for me on the prairies.

This ramble is to introduce the pesto. Fresh basil is terribly expensive and shipped from afar at this time of year. An ideal way to preserve basil is in a pesto. I don't use it often enough. These interesting little pasta bits gave me the push I needed to use pesto.

I rarely eat only pasta these days. Too many calories! No fibre! No protein! But these carbs are sometimes so satisfying. I live in a small prairie city so when I get to a bigger city I always visit the Italian store. I buy things I cannot get at home. Finally I opened this package of trofie. This is a Ligurian pasta that is traditionally dressed with pesto. Top with freshly grated parmesan.

Braised Lamb Ribs with Hoisin Sauce and Small Town Living

2013-04-07T15:33:00.000-06:00

When I left the big city four years ago I wondered if I could live in a small prairie city. We don't have a top 40 radio station. All the tunes I bopped to as a teen are still being played and it feels totally retro. Restaurants still serve open faced turkey sandwiches on white bread with gravy, jello or ice cream for dessert. I can leave my bedroom window open at night for fresh air. I am not driving around town noticing vehicles with side windows smashed. There are no street corner drug deals. I can buy excellent local lamb albeit I have to buy the whole animal. It is never sold by the cut at the butcher shop. Go figure? I have purchased two lambs since I moved here from two different farmers. Both lambs were delicious.

Opening a package from my freezer often is like opening a mystery bag from the dollar store that people buy for ridiculous prices. I have never figured out that mystery bag thing. Why would I part with $5 or $10 for a bag of I Don't Know What? You don't have mystery bags in your stores? Earlier this week I opened a package from my freezer labelled shoulder roast to make Lamb Biryani. They were ribs. Actually ribs were attached to my shoulder roast. I had to think about that for awhile. Ribs, shoulders? Are they attached? Obviously. Were those some ribs from my rack?

I detached them and put the ribs away to cook separately. Now I am pondering the feasibility of having the whole butchered carcass delivered and I will learn how to cut it myself. I haven't had a good rack of lamb yet and I so crave it. Or perhaps they can deliver the front half whole for me to cut and cut the back half only? I don't even know if I am joking or serious. I love the flavour of my local lamb but I just wish the butchers would forget beef when they cut lamb. It is so different really.

Today is the day to cook my little slab of lamb ribs. This recipe would be great in a slow cooker. Sear the ribs before adding to the cooker along with all the other ingredients. I am making them stovetop because I don't want to heat the oven for a puny little slab of ribs.

Braised Lamb Ribs with Hoisin Sauce

lamb ribs
olive oil
salt and pepper
2 cloves garlic, minced
1 inch piece of fresh ginger, peeled and minced
1 c. beef broth or dark beer
1/2 tsp. chili powder
3 tbsp. Chinese or Japanese style vinegar
1 oz. bittersweet chocolate
1/2 c. hoisin sauce

Season meat with salt and pepper. Heat oil in saute pan and sear lamb ribs. Remove from pan and add garlic and ginger careful not to brown too much. Add remaining ingredients except hoisin sauce. Simmer for 3 hours or until fall apart tender. Add water if necessary. Add hoisin sauce and simmer an additional 30 minutes.

Serve with herb boursin mashed potatoes and sauteed greens.

Chicken Tenders and Is It Spring Yet?

2013-04-05T19:58:00.002-06:00

I cannot believe that I just walked out of my front door and to my car without the treachery of winter ice. There is no snow or ice on my driveway or sidewalk. The garden is snow free. My back yard only has sketches of the white stuff. Is it possible that spring will come again this year?

We had our doubts as the snow continued to fall and obliterate any part of my garden that the sun exposed.

Do I dare hope? It is only April and we can have our most wicked storms in April.

I spent my day making Lamb Biryani that I will post later. Yesterday was Chicken Tikka. They were both yummy. I am getting ready for my newspaper article for Victoria Day. Did you know that it was in Queen Victoria's reign that Indian food made its debut in England? Neither did I. Well, it wasn't true Indian food. It was Anglo-Indian food. But they loved it and still do today.

Today I give you a simple treat. If you love chicken fingers then here is a way healthier version. This is real chicken, oven baked and has all the flavour of the deep fried kind you get in the bars.

Baked Chicken Tenders

Choose chicken tenders rather than wings because they are lower in fat. These can be frozen after baking for easy fast food later. To make them crispy again, shallow fry in cooking oil to reheat. I use panko breadcrumbs because they absorb less oil but you can use what you have on hand.

1 lb. chicken tenders

1 1/2 c. panko bread crumbs

1 c. finely grated parmesan cheese

1 c. buttermilk

1 tsp. garlic powder

1/2 tsp. paprika

1/2 tsp. crushed chili peppers

1 tsp. salt

1/2 tsp. ground black pepper

Mix buttermilk, salt, pepper, garlic powder, chili peppers, and paprika. Place chicken tenders and buttermilk mixture in a resealable bag. Marinate in the refrigerator for 1 hour or overnight.

Mix breadcrumbs, parmesan cheese, salt, pepper, cayenne. Drain chicken tenders and roll in the breadcrumb mixture, pressing to completely cover.

Bake on a rack that has been placed on a baking sheet at 500F for 15 minutes.

Serve immediately with vegetable sticks and low fat ranch dressing.

Casual Friday - Beef au Jus

2013-04-05T07:00:00.000-06:00

I write a food column for a weekly farm newspaper. Often I wonder if my recipes are too fussy for the lifestyle but I just like good food made from scratch. It usually isn't any more work than tossing it together with a mix. There are only 8 ingredients and all of them can be kept on hand in your pantry.

This is so easy and so tasty! Just toss it all in a slow cooker and you are ready. Nice side dishes with this are coleslaw, baked beans or oven baked fries.

Beef au Jus

3 lb. beef chuck roast

1 large onion, thickly sliced

1 tbsp. butter

2 c. beef broth

1 c. cooking sherry

1 large garlic clove, minced

3 tbsp. Italian seasoning

1/2 c. soy sauce

grated mozzarella, if desired

Saute onion in butter and add to slow cooker. Place roast on onions, add other ingredients. Cook on low setting 6 to 10 hours.

Shred meat with two forks until all large chunks are gone. Serve immediately or continue to simmer for 30 minutes to 1 hour.

Strain beef from liquid. Reserve the ‘au jus’ for dipping. Can be refrigerated overnight. Remove hardened fat from top before reheating. Serve on toasted crusty buns. Top with cheese and place under the broiler, if desired.

Virtual Supper Club - Deceptively Easy Gourmet

2013-04-03T07:00:00.000-06:00

Happy April Fool's Day! But today's beautiful food is no joke. It is my turn to host the party this month and look what everyone is bringing! And the good news is that you don't have to loosen that belt to enjoy good food.

We all lead busy lives but want to have nice food. It doesn't have to be all that difficult. Together we have selected a menu that is so easy but so nice! Enjoy.

Jerry - Jerrys Thoughts, Musings and Rants Phyllo Wrapped Asparagus with Prosciutto
Susan Linquist –The Spice Garden Ham, Corn and Cheese Souffle
Roz - La Bella Vita Pork Saltimboca with Polenta

Sandi -Whistestop Café Chocolate Souffle with Creme Anglaise
Val- More Than Burnt Toast Carmelized Espresso Frappe

Ceviche de Camaron

This recipe takes me right back to my very first visit to Mexico. Serve with the traditional saltines and you will forget about this terrible cold weather.

You can leave the shrimp whole and serve it like a shrimp cocktail as an appetizer. I roughly chopped mine so I could serve it with crackers.

1/2 c. chopped onion

6 c. water

3/4 c. fresh lime juice, divided

1 lb. medium shrimp

1 c. chopped peeled cucumber

1/2 c. ketchup

1/3 c. chopped fresh cilantro

2 tbsp. Mexican hot sauce (such as Tamazula)

1 tbsp. olive oil

1/4 tsp. salt

Place chopped onion in a colander, and rinse with cold water. Drain.

Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Coarsely chop if you wish to use this as a dip. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.

Pear Sorbetto with Maple Walnut Brittle

2013-04-01T07:00:00.000-06:00

It is Easter weekend but hardly spring like. It is two steps forward and one step back with our snowy weather. Yesterday the snow was melting and the water was running. Today there are big soft snowflakes gently falling to cover the accomplishments of yesterday's sunshine.

Such is life on the prairies. Spring will be here when it is ready. Until then we have to make lemonade... er... I mean... pear sorbetto. I used BC pears that I put away in my freezer from last season. This dessert was prepared for a dinner guest with a lot of dietary restrictions. I like a little crunch with my meal and this Maple Walnut Brittle is satisfying.

Maple Walnut Brittle

1/4 c. cane sugar
1/4 c. dark maple syrup
1/4 c. light corn syrup
3/4 c. chopped walnuts
1/2 tsp. vanilla
1/4 tsp. baking soda

Prepare a baking pan by lining with parchment paper.

Melt sugar and syrups over medium heat until it reaches 300F (hard crack stage). Add walnuts and vanilla and stir. Add baking soda and mix thoroughly. Pour onto prepared baking sheet spreading as thinly as possible, and cool. Break into small irregular pieces.

Pear Sorbetto adapted from Jamie Oliver

1/4 c cane sugar

1/4 c water

2 c. soft pears, peeled, quartered and cores removed

juice and zest of 1/2 lemon

1 tbsp. vodka, or to taste

Bring sugar and water to the boil, then reduce the heat and simmer for 3 minutes. Add pears and, unless they're super soft, continue to simmer for 5 minutes. Remove from the heat, leave to one side for 5 minutes, then add the lemon juice (minus the pips) and zest. Pour everything into a food processor and whiz to a purée, then push the mixture through a coarse sieve into the dish in which you want to serve it.

Add the vodka, stir, and taste. The vodka shouldn't be overbearing or too powerful – it should be subtle and should work well with the pears. However, different brands do vary in strength and flavour, so add to taste. Be careful though, if you use too much alcohol the sorbet won't freeze. Put the dish into the freezer and whisk it up with a fork every half-hour – you'll see it becoming pale in colour. After a couple of hours it will be ready. The texture should be nice and scoopable. Delicious served with delicate crunchy biscuits.

PS This sorbet will last in the freezer for a couple of days – after that it will crystallize.

Osso Buco with Risotto Milanese

2013-03-31T10:12:00.003-06:00

This meal is a classic. The pairing of the rich tomato based sauce of the veal shank perfectly complements the simplicity of the saffron risotto. It is a meal that both impresses and pleases guests. This is the only time that you will see Risotto Milanese as a side dish.

We enjoyed this with a bottle of NK'MIP Cellars 2009 Merlot, a VQA wine from the Okanagan Valley. It was delicious.

Happy Easter!

Veal Osso Bucco adapted from The New Basics Cookbook by Julee Rosso and Sheila Lukins

1 - 2 tbsp. olive oil
2 veal shanks
sea salt
freshly ground black pepper
1/2 c. diced sweet onions
1 large clove garlic, chopped
1/4 tsp. dried oregano
pinch dried thyme
pinch dried rosemary
1 c. homemade beef broth
1 c. San Marzano canned tomatoes with a little of the puree
1/2 c. dry white wine

Heat olive oil in a cast iron Dutch oven. Season the veal shanks with sea salt and freshly ground black pepper and sear on both sides. Remove from pan and set aside.
Saute onions, garlic and herbs until softened. Add wine to deglaze pan scraping up all the tasty bits from the bottom of the pan. Add tomatoes and beef broth. Bring back to a simmer, cover with lid and gently simmer for 1 1/2 - 2 hours. The veal should be 'fall apart' tender.
This can be made the day before or earlier in the day for an easy dinner preparation.

Risotto Milanese

1 tbsp. olive oil
2 tbsp. finely diced shallots
pinch of saffron
approx. 1 c. chicken of pheasant stock
1 c. arborio rice
2 tbsp. grated parmesan cheese

Gently heat olive oil in heavy pan and sweat the shallots. Add rice and stir to coat it completely. Heat stock and add pinch of saffron to hydrate it. Gradually add the stock to the rice. When the stock has been absorbed add more until the rice is cooked. The rice should be cooked but still chewy. Do not overcook. Grate parmesan over and mix. Serve immediately with more parmesan, if desired.

Casual Friday - Grown Up Grilled Cheese

2013-03-28T07:00:00.000-06:00

April is National Grilled Cheese Sandwich month is the U.S. These sandwiches were first made in the 1920's and then became popular in the Great Depression of the 30's. Sliced bread and processed cheese were affordable.

The original grilled cheese sandwich was actually an open face sandwich. And I was not aware that it was not until the 1960's that the second piece of bread was added. Now that really makes me feel old.

Taking only a few minutes to make, this is a perfect Casual Friday food. I made mine with Camembert, toasted pinenuts and my homemade fig chutney. I melted herbed compound butter in the pan and carefully placed the sandwich in as the butter began to bubble. Serve with a lightlly dressed green salad.

Share your favourite Adult Grill Cheese Sandwich with us by commenting.

Casual Friday - Cinghiale Ragu

2013-03-15T07:00:00.000-06:00

Wild boar has long been favoured in Europe. It is now available at specialty grocers and farmers’ markets across Canada. Young animals are tender and milder in flavour, therefore, can be cooked in a variety of ways. Animals over 1 year have a gamier flavour and less tender so marinating and moist heat methods such as stewing or braising are recommended.

Boar is low in sodium, a good source of thiamin, niacin, vitamin B6, zinc, selenium, and protein. It is lower in saturated fat than beef.

Wild boar has a darker colour and distinctive flavour and is lean meat that combines the best of beef and pork. It makes wonderful bacon, hams and a whole animal can be pit or spit roasted successfully.

The rule of thumb when cooking with boar is low and slow. This breaks down the connective tissue resulting in fork tender meat. Overcooking will result in dry meat. Roasts can be cooked at 275-300F. The rack, ribs and tenderloin of a young animal can be cooked in the same manner as pork but the other cuts, such as shoulder or neck are best if braised, ground or diced. Do not cook or thaw in a microwave. This will toughen the meat. Thaw slowly in the refrigerator and thaw before marinating.

The robust flavour stands up well to aromatic spices and herbs such as sage, juniper berries, marjoram, cinnamon, cloves, allspice and rosemary. Wild mushrooms, dried fruits like cherries, cranberries and raisins are complimentary.

The long cooking times along with aromatic spices produce wonderful aromas in the kitchen. The anticipation is rewarded. A little goes a long way with these rich flavours and portion sizes need not be as large as with other meats.

Pappardelle is not available in my little city so I have substituted with what I had on hand, linguine. This would also be nice with a penne.

Wild Boar Ragu (adapted from Epicurious)

1 large Spanish onion (chopped)

2 tbsp. olive oil

2 lbs. boneless wild boar meat (cut for stew)

1 can chopped tomatoes

3 bay leaves

1 c. red wine

5 cloves garlic, crushed

3 dried chili peppers (crushed)

1 cinnamon stick

5 whole cloves

3 sundried tomatoes

3 anchovies or 1 tsp. anchovy paste

Fresh or dried oregano, basil, and sage

1 tbsp. red wine vinegar

Salt and black pepper to taste

Pasta pappardelle, fettuccine or penne

Grated pecorino, being sheep cheese, compliments game but can substitute Parmesan

In a large cast-iron pot, heat oil and brown meat. Add onions and sauté until translucent. Add canned tomatoes and bay leaves.

Add wine, garlic, dried chili, cinnamon stick, cloves, sun-dried tomatoes, anchovies, basil, sage, red wine vinegar, and salt and black pepper, to taste.

Simmer on low on stovetop, and stir occasionally for at least two hours. The ragù is ready to eat when meat is fall apart tender and most of liquid has been absorbed. Take out cinnamon stick and bay leaves before serving.

Serve over pasta and top with grated cheese.

The Daring Cooks - Making Cheese

2013-03-14T01:00:00.000-06:00

I have been making ricotta, mascarpone and yogurt cheese. With this challenge I tried something new - feta. I found some raw cow's milk at a nearby farm and was all set until, I went looking for rennet. I had no idea it would be so difficult to find it but I went to a local independent nuitrition store and they had just received it in their shipment. The rennet worked well and I did not need to use CaCl.

The bonus in this challenge was the opportunity to meet another local woman who is making cheese. I can hardly wait to try some of hers and I will share mine. Together perhaps we will further explore the world of cheese.

Feta marinated in herbs and olive oil

Sawsan from chef in disguise was our March 2013 Daring Cooks hostess! Sawsan challenges us to make our own homemade cheeses! She gave us a variety of choices to make, all of them easily accomplished and delicious!

Homemade Feta Cheese

Sawsan presented the following information for us

Recipe Source: From the Bartolini kitchens
Ingredients
yield: approx ½ pound (1/4 kg)
Ingredients
8 cups (2 litres) goat’s milk (cow or sheep’s milk may be used) – ultra-pasteurized goat’s milk cannot be used.
1 tablespoon (15 ml) live culture, plain yogurt mixed in 1 tablespoon (15 ml) milk from above
¼ rennet (“junket”) tablet dissolved in 6 tablespoons (90 ml) distilled water at room temp
1/2 teaspoon (2½ ml) (3 gm) salt
To make the brining solution
5½ tablespoons (82.5 ml) (95 gm) (3-1/3 oz) of salt for every 20 fl oz (590 ml) fluid whey
Directions
1.Place the milk in a pot with a lid, warm it up to 30°C or 86°F . Remember to stir the milk occasionally to prevent the bottom from burning
2.Take the milk off the heat, add yogurt-milk mixture, stir well, cover with the lid.
3.Allow it to sit for 1 hour at room temperature.
4.Move your pot to an area where it will remain undisturbed.
5.Add dissolved rennet, stir quickly to ensure even distribution of the rennet then cover the pot, and leave overnight.
6.The next morning, check the cheese. It should be set into one large block of curd with a little whey separated on the side

7.Now you have to check for a clean break.

8.To check for a clean break Stick your finger, on an angle, into the curd and slowly bring the finger to the surface to test for a “clean break,” meaning the curd is firmly set from top to bottom. Your finger should come up relatively clean which means that the cheese has set into one block of curd.
A bad break is when your finger comes out covered in a thickened dairy product(kind of like when you stick your finger
into yogurt), that means that your cheese has not set completely, if that happens you need to leave it for 2 hours and check again. If you still get a bad break give it 2 more hours and check again. If you still get a bad break you have to throw it out and start over
9.Now that you have achieved a clean break you have to cut the cheese and this step is done to allow as much whey to separate from the cheese as possible
Using a long knife cut parallel lines through the entire thickness of the curd dividing it into vertical slices

10.Then turn the pot and cut horizontal parallel lines through the entire thickness of the curd

11. Now you need to take your knife at an angle and repeat cutting horizontal and vertical lines to cut the curds that are beneath the surface, stir the curds gently and cut any cubes that are too big

12.Allow the curd cubes to set for 15 minutes stirring it occasionally to allow more whey to come out. You will notice that the curds will shrink slightly in size.
13. Next you need to strain the cheese, to do that line a colander with a cheesecloth or a clean fabric with fine weave.
Gently pour the curds and whey in and allow it to strain. Do not discard the whey.
14. Once most of the whey has been strained collect the 4 corners of your cheesecloth and tie them to form a knot that allows you to suspend the cheesecloth then allow it to strain for 2-4 hours.
If you live in a very warm place you may want to allow it to strain in the fridge.
15.The next day remove the cheese from the cloth, break up the curds add 1/2 teaspoon salt.
16.Line a mould with holes in the bottom with cheese cloth, place the cheese in, fold over the cheesecloth place a heavy weight on top of the mold and leave overnight, again if you live in a really warm place do this in the fridge
17.Make the brine solution by adding 5½ tablespoons (82.5 ml) (95 gm) (3-1/3 oz.) of salt for every 20 fl oz. (590 ml) fluid whey and mix it, dissolving as much of the salt as you can.

As you can see my cheese was still pretty soft after moulding but it firmed up nicely in the brine
18.The next day take the cheese out of the mould and cut into cubes, place in the brine solution and allow to brine in the fridge for 5 days
Store in the refrigerator. Rinse before use to remove excess salt.

Notes about feta cheese

The milk:

you can not use ultra-pasteurized milk, alone, to make feta. Your best choice is raw, unpasteurized milk, sheep would be the tastiest. The second best choice is regular pasteurized cow or goat milk. If the only choice you have is ultra-pasteurized cow’s milk, you must add CaCl2 to mask the effects of the ultra-pasteurization process (¼ tsp of calcium chloride (CaCl2) added to 64 fl oz (8 cups) (2 litres) of milk. Dilute it in 1/4 cup of cool, non-chlorinated water). CaCl2, however will not work with ultra-pasteurized goat’s milk.
To sum it up the milk you can use to make feta cheese is:
Pasteurized goat milk with or without CaCl
Pasteurized cow's milk
Ultra pasteurized cow's milk with CaCl

Storage Instructions and Tips:

Soft labneh will keep for a week in the fridge. Labneh balls can stay up to 6 months if submerged in oil and stored in the fridge.
Ricotta will last up to two weeks in the fridge.
Soft cheese will last 4-6 days in the fridge
Brined feta cheese will last up to 3 months if kept in the fridge submerged in the brine solution

Cooking Class Monday - Working with Gelatin

2013-03-11T07:00:00.000-06:00

I don't use gelatin very often. Lately it has only been when I am making marshmallows. So yesterday when I wanted to make a panna cotta, I had problems. I made two different recipes and neither worked. My White Chocolate Panna Cotta was lumpy and did not properly set.

Then I made a Buttermilk Panna Cotta. After following the recipe to a T, and it was in the refrigerator setting, I knew something was wrong. I could still see the gelatin grains in the mixture and this should not be. So, with nothing to lose, I put the panna cotta into a pot and gently warmed so the gelatin would melt. You cannot do this with buttermilk, however. The buttermilk immediately curdled and it was ruined.

Most recipes do not actually tell you how to properly incorporate the gelatin. You need to know only two basics to achieve a silky smooth gelatin product.

First, the powdered gelatin must be softened in cold liquid. You can use cold water or some of the liquid from the recipe. Be sure not to leave it in a pile in the cold liquid. All the powder must be mixed into the water.

After a couple of minutes the gelatin should be hydrated. Secondly, the granules must be melted by adding a hot liquid. Be sure the liquid, again it should be something from your recipe, is boiling or piping hot. Stir until the grains have melted. Stir with a spoon and if you do not see any specks on it after removing from the liquid, then you know the gelatin has been melted and incorporated properly.

Now it is ready to add the rest of your ingredients. To set the gelatin, depending upon the amount of gelatin used and the other ingredients, it can be left at room temperature. This works well for marshmallows. But for a panna cotta with cream and milk, it should be refrigerated.

Plain gelatin is the structure for this Champagne and Raspberry Congealed Salad. Click for the recipe.

I have only used powdered gelatin and have never worked with gelatin sheets. To find good instructions when using gelatin sheets, just click here on David Lebovitz's blog. He also has several interesting links for more information on using plain gelatin.

Virtual Supper Club - All Things Green

2013-03-06T07:00:00.000-06:00

This month the Virtual Supper Club is hosted by Susan of The Spice Garden. In honour of St. Patrick's Day we are selecting dishes with a little green! And, oh! Does this sound like a feast. Enjoy!

Sandi -Whistestop Café Cooking Lemony Snap Peas
Jerry - Jerrys Thoughts, Musings and Rants Salmon with Cucumber Salad and Dill Sauce
Val- More Than Burnt Toast Creamy Feta Spinach Dip
Susan Linquist –The Spice Garden New Hampshire Maple Mustard Salad Dressing
Roz - La Bella Vita Pesto Caesar Salad

This Iberian dish is similar to shrimp scampi. Good bread to soak up the rich sauce is a must.

I made this dish with both my giant shrimp and then again with smaller prawns more like a large shrimp. I like the flavour of the smaller prawns better. It was more assertive. This would be great as part of a tapas meal or shared as an appetizer. Using the giant prawns it is definitely a main course.

Shrimp in Green Sauce

3 1/2 tablespoons extra virgin olive oil

6 garlic cloves, peeled

1 cup coarsely chopped green onions

1 cup coarsely chopped fresh flat-leaf parsley

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper

2 1/4 pounds large shrimp, peeled and deveined

1/3 cup dry white wine

6 ounces sourdough or French bread, torn into 6 (1-ounce) pieces

Preheat oven to 500°.

Place olive oil and garlic in a food processor; process until garlic is finely chopped, scraping sides of bowl occasionally. Add green onions and parsley in food processor; pulse until minced. Spoon garlic mixture into a large bowl. Add 1/2 teaspoon salt, black pepper, red pepper, and shrimp to garlic mixture, and toss well to coat.

Spoon the shrimp mixture into a shallow roasting pan, and add the wine. Bake at 500° for 7 minutes or until the shrimp are done, stirring once. Serve with bread.

Smaller prawns were used in this dish.