Once Upon A Feast - Every Kitchen Tells Its Stories

fineCooking - Cooking Without Recipes

2012-01-26T11:29:00.004-04:00

A few years ago, I received one of my favorite birthday gifts from my daughters ... a subscription to fineCooking Magazine. I eagerly await its arrival every month. And the article I look forward to the most is the "Cooking Without a Recipe" feature.

A couple of years ago, I shared my take on Hunter Style Braised Short Ribs. I have made many variations since then.

And let's not forget the Mushroom Meatloaf with Honey Chipotle Glaze. Just one of a bazillion combinations, but I am glad I wrote this one up because we liked it that much.

This time around the Cooking Without a Recipe feature is Mac 'n Cheese. I call mine Insanely Delicious Mac 'n Cheese with Kale... because... it is truly insanely delicious. It's even vegetarian, for goodness sake! That said, every variation the article suggested seemed wonderful on its own or as a springboard to something of my... and your... own imagination.

So I'm happily sharing this one with Presto Pasta Nights. This week Emma of Soupier will be hosting for the first time. So let's all help her out and make it a truly spectacular one. Send your entries to souperior (dot) blog (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by tonight.

How many variations of Mac 'n Cheese will make it to the roundup?

Taste of the Forest Pasta

2012-01-22T10:53:00.000-04:00

The name of the pasta came to me from all the earthiness of the ingredients... wild mushrooms... thyme...pancetta...arugula. When I was creating it....translate to "throwing it together", because it really only took as long as it did to boil the water and pull stuff out of the fridge...my head was filled with the notion and smells of a Fall day, hiking through the woods. Which is weird since we just had a snow storm and the world here in Nova Scotia is white. That's my daughter, Joanna with Boaz & Dov all happily enjoying perfect snowman making snow.

And it's weird since I can't even remember the last time I went hiking through the woods in the Fall, or that I would never forage for mushrooms or hunt and cure pork for my pancetta, or that the arugula comes from the hothouse of Riverview Herbs that I bought last weekend at the market..

Taste of the Forest Gemelli

with Mushrooms, Pancetta & Arugula

Still, it's an easy dish to prepare and so flavorful, I just had to share it with Presto Pasta Nights, this week hosted by Emma of Souperior. She's a first time PPN host and we're both very excited that she's decided to join in the fun and I hope you will too. Send your entries to souperior (dot) blog (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday

S Pellegrino Almost Famous Chef Competition

2012-01-20T12:44:00.000-04:00

As promised... here are all the details about the 2012 S Pellegrino Almost Famous Chef cooking competition that brings together students from 73 culinary institutions across the United States and Canada. During the competition they battle for a chance to compete and be judged by nationally renowned chefs at the finals competition in Napa this March. It sounds like a fantastic opportunity for budding chefs and naturally I have to share the four Canadian schools participating this year... which is the TENTH year of the competition.

George Brown College Chef School (Toronto)

TheInternational Culinary School at the Art Institute of Vancouver

École hôtelière de la Capitale (Québec City)

Institut de tourisme et d’hôtellerie du Québec (Montréal)

From the S Pellegrino Press Kit...

"Each school selects two students and the competition holds both a regional and finals competition. The 10 regional events bring together diverse culinary schools from a single region to compete for one winning spot to represent that region at the finals event. All regional competitions are held approximately 30 days prior to the finals event. The finals competition takes place in March in Napa Valley, CA, where all 10 regional winners compete for the coveted S.Pellegrino Almost Famous Chef title."

And if you're a fan of Iron Chef competitions, this one will be just as intense!

Two hours to prepare 8 servings ( 7 for the Judges & one for display)
Judges in the kitchen while the contestants prepare their dishes ... talking and watching
Presentations of the dish to the judging panel, who will evaluate on kitchen, chef and personal impact & presence skills

... Wow! I need a cigarette and I haven't smoked in 25 years!

The Canadian Regional Event will be held at the Calphalon Culinary Center in Toronto on January 30th and I will keep you posted, but I'm sure you're interested in the prizes....

Each regional winner (there are 10 regions in total and all of Canada makes up just one region... only Canadians will find that strange) will receive a gift of appreciation from participating sponsors, including chef ware from Chef Revival.and all expenses paid trip to California for the finals in March (along with one-on-one sessions with the judges & media training... rock stars in the making!)

Then there are the finals....

Three competitions : Mystery Basket, Signature Dish and People's Choice:

The Mystery Basket Competition is a two-hour task to prepare an entrée with provided ingredients.
The Signature Dish Competition is a duplicate of the recipe; however, this time it is prepared for up to 200 distinguished guests.
In the People's Choice Competition, distinguished guest attendees vote on their favorite student dish

The winning prizes:

The Mystery Basket Winner will receive a $3,000 cash prize.
The Signature Dish Winner will receive a $3,000 cash prize.
The People’s Choice Winner will receive a $3,000 cash prize.
Acqua Panna Fan Favorite Award Winner will receive a $3,000 cash prize.

The overall S.Pellegrino Almost Famous Chef Competition Winner will win...

A $10,000 cash prize
An offer of a position to work for a nationally recognized chef for one year
Media tours, interviews and various other public appearances around the U.S. and Canada

And I get the opportunity to interview one of the Canadian contestants and some of the award winning recipes after the competition, of course. Stay tuned.

San Pellegrino Memories

2012-01-19T13:39:00.001-04:00

I've been asked to write about the 2012 S. Pellegrino Almost Famous Chef Competition... and I will, because it's very exciting...but not until tomorrow!

For now, I want to reminisce about my affair with San Pellegrino .. don't tell my Honey. It started when I was 21 and my parents' birthday gift was a trip to Europe for a month. Of course, way back then, my very protective parents couldn't imagine sending me off without some sort of structure... and a chaperon. So I went on an organized tour to London, Paris and several Italian cities and I still remember my first glass of San Pellegrino, served with a thin slice of lemon. I felt incredibly sophisticated and on days when I feel particularly ... well... let's just say ... LESS than sophisticated... some San Pellegrino with a thin slice of lemon over ice does the trick.

During the Great Depression of the '20's, they called carbonated water "two cents plain"... I wonder what they'd call it these days...twenty dollars plain?. but I digress...When I was little, my parents and grandparents had seltzer water. I vaguely remember the special bottle with a weird handle that, when squeezed, carbonated the plain tap water. Today, it's making a come-back with companies like Soda Stream.

But what I remember, when I was little, is that whenever the grownups drank some... they'd burp.... the men, much for forcefully than the women... almost making it a contest to see who could do it longest and loudest... and the burp, was followed by a contented sigh and smile. So, I asked my dad if I could have some "Burp Water" and the title has stuck with my family ever since.

All that to say, that when I did try S Pellegrino, the sparkling natural mineral water, it was much more delicate and ... well the only word I can think of is... "sophisticated".

When I agreed to write about the competition, I was sent a large package with a chef's apron and some other goodies... most enjoyably... some limonata (sparkling lemonade never tasted so delicious), aranciata (orange), aranciata rossa (blood oranges - and my latest favorite), and pomplemo (grapefruit). I'm not really a soft drink fan... too sweet... too many chemicals... I usually just have water...

But these are different... in the best way imaginable. With 18% fruit juice and no preservatives....this is my choice to go with that very sophisticated Lamb, Feta & Eggplant Burger ... please.

Don't forget to check back tomorrow to hear all about the 2012 S Pellegrino Almost Famous Chef Competition.

Pasta - Easier to Make than to Write About

2012-01-19T11:53:00.001-04:00

I actually whipped this up on Sunday at my daughter & son-in-law's house and just now got around to writing about it.

I wasn't actually sure about the dinner plans (other than that she was going out and I was making dinner after spending a couple of hours playing with the boys - not sure if this was story time or Angry Birds!... which they are teaching me how to play) or what she had in her cupboard, but I came prepared with my gemelli, some leftover salsa verde - that is a fantastic thing to whip up and keep in the fridge for a week or two. It was a great condiment for my goat cheese paninis, an excellent addition to a vinaigrette... but I digress... I also brought a jar of sun dried tomatoes and salt cured black olives. Can you tell I was in the mood for a lot of salty flavours?

Gemelli with Salsa Verde, Sun Dried Tomatoes & Goat Cheese

At least the grownups liked the pasta... little boys... not so much. This week Alisha of Cook, Craft, Enjoy is hosting Presto Pasta Night and I almost missed joining in the fun. You can still share your pasta if you send your entries to desertmemories (at) hotmail (dot) com and cc ruth (at) 4everykitchen (dot) com by tonight.

Another Awesome Trip to a Local Farmers Market

2012-01-15T11:53:00.000-04:00

Even on a snow-or-is-that-rain kind of morning in January, it's wonderful to finally make it to our local farmers markets here in Halifax. The spanking new Seaport Market and the Historic Market. Both of which are open all year round.

True... it's winter and not much is growing... other than the herbs from hot house farm at Riverview Herbs. This time the spicy arugula called out to me. I'm sure a fantastic pasta with this as star is in the mix... or what about a Winter Salad?

True... there aren't nearly as many shoppers as there are from May through December. Which means it's easy enough for me to stock up on Sweet Willliams Sausages to pop in the freezer and enjoy when I really don't want to brave the elements and want to dish up a chili or soup & meat balls.

It also means no long lineups for freshly baked breads from Julien's. The brioche for my Honey's special French Toast and the Good Hearth for some awesome sandwiches.

Some awesome eggs - actually from two different vendors. Ran-Cher Acres, my faves for ever for free range eggs, plus some feta and goat cheese with cayenne & garlic, perfect for so many dishes... from scrambles to soups to...

...plus some organically fed eggs (HUGE is an understatement) from Eastern Selected Farm that our friends swear by.

Last but not least before heading over to the other market.... my favorite place of all... Getaway Farm Butchers for some gorgeous skirt steak.... never picture worthy until after it's marinated and grilled, like this Rosemary & Garlic recipe. My love affair with Getaway Farm started when I first tried their grass fed beef a number of years ago... even before the move to the Seaport Market and continues to this day. I'm excited to say, next week, I'll be meeting up with their new butcher who is already butchering at the market for us! So stay tuned.

But my market shopping would not be complete without a trip to the "Old Market" and visits to Bill of Wood 'n Hart farm for some ground lamb and some stewing lamb for more wintery recipes. like the Lamb & Eggplant Shepherd's Pie I mentioned yesterday.

And then some purple kale, leeks and spinach from Hutten Family Farm.

Now that I've made you drool... a question... are you lucky enough to have a local farmers market that's open all year? And if you are, I do hope you take advantage. The food is tastier than any that travel miles and miles to get to you. You get to support local farmers and artisan bread, cheese and other makers and purveyors of local foods. For me, there is no better feeling than preparing, serving and eating food that is locally grown and nurtured.

Meat Loaf or Shepherd's Pie?

2012-01-13T11:19:00.001-04:00

According to my girls, my Shepherd's Pie is not really Shepherd's Pie at all. And perhaps they are correct. Since every other version I've ever eaten is much soupier than mine. Mine, on the other hand, is a solid meat loaf usually topped with buttery mashed potatoes and baked until the tops of the potatoes are golden and crispy and sprinkled with a little sweet paprika. And that's the way I like it best!

I've made Moroccan Style Shepherd's Pie, with dried figs & apricots and some Ras El Hanout spice mixture topped with Sweet Potatoes.... also awesome and definitely not just "plain old Shepherd's Pie".

I've even made a very delicious and interesting Lamb & Eggplant Shepherd's Pie... shhhh, don't tell my Honey about the eggplant. I think it's time to make some again very soon.

In fact, some version or other of meatloaf with potato + topping is often served up here. In large part because I really don't have to THINK when putting it all together. Not to mention a great use of leftover cooked vegetables.

This time started out like that... meatloaf like this one, topped with a roasted sweet potato and some leftover roasted parsnips, potatoes and... I swear, just half of one small beet which turned it a brilliant shade of red. I served it with some Roasted Pecan Brussels Sprouts, drizzled with a little maple syrup during the last 10 minutes of cooking. Comfort Heaven on a plate!

And, naturally, my daughters would tell me that no matter how delicious it was, I should stop calling my carb topped meatloaf "Shepherd's Pie". So a little poll.... is your Shepherd's Pie soupy or firm?

Sacchettini with Salsa Verde

2012-01-12T09:09:00.001-04:00

There is nothing easier to fix for dinner when life gets too frantic, than pasta and this delicious meal was put together in the time it took to boil the water.

But let me back up a bit. I've been planning to get back to making my own pasta since late November when I saw the KitchenAid KPEXTA Stand-Mixer Pasta-Extruder Attachment which creates some amazing pastas I always thought I'd have to buy... like Bucatini (my favorite long tubular pasta perfect for thick meat sauces...Quick to prepare, or Slowly simmered), Rigatoni, fusilli, large & small macaroni.

Big sigh... no pasta extruder yet, but still a craving to make my own fresh pasta... and still no time to do that. So the next best thing was to pick up some cute fresh Olivieri Sacchettini stuffed with chicken or bacon (found in the deli department of most large grocery stores) and whip up the Salsa Verde while the water was boilling. All I had to do was toss the drained pasta... which only took 2 minutes to cook...with some of the salsa, a sprinkle of grated Parmesan and a drizzle of good olive oil (this time, the last of my organic Al'Ard olive oil from the Middle East). It was soooooo good that we ate the entire potful ... enough for four... could have gone for thirds... if there had been any! Lucky for my waistline, there wasn't any left.

This week, Helen of Fuss Free Flavours is hosting Presto Pasta Nights for the SIXTH time and I know the roundup will be wonderful. If you have a pasta dish you'd like to share just write about it, mention Presto Pasta Nights and Fuss Free Flavours - with their links and send your URL to helen (at) fussfreeflavours (dot) com and cc ruth (at) 4everykitchen (dot) com by tonight Thursday, Jan 12)... See you at the roundup tomorrow!

First Presto Pasta Night of 2012

2012-01-06T08:14:00.000-04:00

First off…. A very Happy New Year to all of you. I hope it will be filled with great joy and lots of delicious pasta! And since we are still all trying to get back to our normal routines... whatever they look like, it's no surprise that this week's roundup is a little light. It still is delicious and has a little something for everyone... healthy... comforting... economic... stress-free prep. The perfect base for any New Year's resolution that really are easy to keep without even thinking about it.

First in … actually arrived before Christmas… is Sudha of Wit, Wok & Wisdom, who writes beautifully and cooks even better! Her Fusilli with Green Beans & Carrots is a perfectly wonderful way to start a Healthy, Happy 2012.

Stash of The Spamwise Chronicles was also in early with the most gorgeous looking recipes. Penne with Fennel, Mint & Breadcrumbs for PPN and shrimps for whenever!

Julie of Pictures of All My Princesses shares a CheeseBurger Macaroni. Nothing like comfort food to deal with winter, not to mention the "getting back into the routine" and all the stress that brings. And this one takes the cake... or make it burger... to a new level.

Alisha, of Cook, Craft, Enjoy... who will also be hosting later this month, sent in another comfort dinner... Penne Chicken Casserole. Another easy prep and tasty meal for the season.

And lastly, my own Pasta with Roasted Cauliflower, Beets, Tomatoes & Crispy Breadcrumbs - a healthy start to 2012 that uses local ingredients (I do love supporting local farmers), is vegetarian (I do plan on serving more veg and less meat), and uses up leftovers in a most delicious way.

Next week, Helen of Fuss Free Flavors will be hosting PPN #246- for the SIXTH time, no less!!! Send your entries to helen (at) fussfreeflavours (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday January 12th and check back for the roundup on Friday.

The Perfect Pasta Start for 2012

2012-01-04T21:57:00.001-04:00

It's a new year, a fresh start and I don't really want to use the word "Resolution", because that implies I will be falling off the wagon as is my usual way with resolutions and why I don't make them anymore. But I do want to eat healthy (not that we didn't strive for that before the holidays) and I really want to use up all those gorgeous veg and meats and other glorious local things I buy at the farmers market (somehow I had - notice the past tense... because I am trying not to... throw out foods kept too long).

So far, so good.. true, it's only January 4th, but tonight's pasta is healthy... whole wheat rotini and roasted cauliflower, plus some roasted beets I bought at the market last week... not to mention the stale whole wheat baguette I turned into beautiful croutons and breadcrumbs.

And ... please... a round of applause for us total carnivores who are attempting to eat meat less often. Tonight's dinner is vegetarian, although one could add some grilled shrimp or chicken to it. Totally unnecessary though. It's perfect as is.

Pasta with Roasted Cauliflower, Beets, Tomatoes & Crispy Breadcrumbs

Served with a Romaine Lettuce Salad with a spicy, garlicy vinaigrette and it's a quick, healthy end to any day.

So how does pasta fit in with your New Year's Resolutions? Hope you can join in this week's Presto Pasta Night Roundup. If you have a pasta post to share, just mention and link to Presto Pasta Night and Once Upon a Feast and send me your URL. Email to ruth (at) 4everykitchen (dot) com by Thursday night... that's tomorrow, so you still have some time to share.

Food Resolutions - Or Not

2012-01-03T08:49:00.000-04:00

It is the beginning of a new year... 2012! I want to wish all of you a year ahead filled with peace, prosperity and good health. And while we all can't win the big lottery, and, much as I would like to see world peace happen anytime soon, I'm also a realist. That said, we can take some steps to improving our health.

January is the time of making resolutions... losing weight and saving money are usually at the top of most lists. Personally, over the years I've rejected making New Year's resolutions, since I, more often than not, fall off the wagon way before January turns into February and my personal failures depress me. So this year, my ONE resolution is to do what I can in moderation.

I'm still adding sugar & brown sugar to my baked goods. I'll leave diet sweeteners to others and just make/eat in moderation. But I am trying to incorporate more whole grains, nuts, and fruits into our diet. These Oatmeal Pecan Blueberry Muffins fit the bill. They're made with oats, whole wheat flour, oat bran and pecans for much needed fibre. Blueberries add that magical antioxidant to the mix. The hardest part is to eat just one!

As for trying to save money... my plan is to be more careful when I shop for food. Still favoring shopping at the farmers market even though it seems to cost a little more sometimes, but the food is fresher and lasts longer, not to mention how great I feel supporting local farmers and food artisans. The careful part... remember the adage "your eyes are bigger than your stomach"? My mother used to tell me that when I overloaded a plate. For me, it will be to try to envision my week's meals and shop only for those ingredients that I can use up before my next trip to the market.

Most important... to use my leftovers! I always intend on it, but somehow... things find their way, in containers... to the back of the fridge... all "whiskery". Frittatas and Scrambles are a perfect breakfast/brunch/lunch/supper option. This time it was filled with smoked chorizo and roasted vegetables left over from pre-New Year's Eve brunch with the family.

Of course there's always pasta... using multigrain options for a rich, nutty texture and taste and some simple ingredients that are always in my fridge or freezer. (Photo is of the Tangy Spicy Shrimp Chorizo Pasta I made a while back) Tonight...I think will be, either, a take on a Nigella Lawson recipe for Linguine with Lemon, Garlic, Thyme & Mushrooms that I found while wandering the web, or Gemelli with Roasted Cauliflower, Tomatoes & Bread Crumbs (from that whole wheat baguette I'm turning into garlic croutons) from The Lazy Gourmet.

Speaking of pasta... don't you love my segue.... It's my turn to host the first Presto Pasta Night Roundup of 2012 this Friday!!! Please send all your fantastic choices our way. Just write... link to Presto Pasta Nights and Once Upon a Feast ... and send me your link via email ruth (at) 4everykitchen (dot) com by Thursday night.

Holiday Flurry

2011-12-29T08:55:00.000-04:00

I intended to write a heart felt, or funny, or poignant, or profound post for the holidays. But the fact is, I got caught up in the flurry that is part of the season. Hanukkah is over, a a blur much like the candles in the window and the never still children. I needed two shots just to get the faces of both my little angels. That's Boaz, sitting on his mummy and Dov, speeding everywhere.

No one stands still long enough to get ONE great shot for posterity, so two will have to do.

Nor was there time to actually take photos of the table, the food.... I ended up making only two kinds of latkes rather than the four or five I intended. I had made some Potato Beet Latkes that were tasty for a pretend Hanukkah dinner when my younger daughter, Sharron was in town.

No photos of the roast beef (studded with garlic, roasted on a bed of thinly sliced onions & thyme, rubbed with powdered mushrooms) or a variation on a Caesar Salad.

Or the broccoli trees - (my attempt to get little boys to eat some greens. Dov, the little one played along for a while, biting off the "leaves" and giving me the stems for my winter forest.... trees that lost their leaves - I later found remnantsof the leaves under a plate!

Prep for dinner was easy, with enough time to whip up a new favorite - Chewy No Bake Chocolate Macaroons, best eaten right out of the freezer before they get a chance to melt.

And since there is still some time left before 2012 shows up... a great White Bean, Mint & Parmesan Dip. that's perfect for a pre-holiday appetizer for a crowd, or a kick-off-your-shoes, hang-out-chill-on-the-couch kind of day. I should have put it in my pretty red bowl, but, frankly, the dip was finished before I thought about it. My advice, make a double batch!

Rather than make a bunch of resolutions for 2012, I thought I'd at least, try to catch up with some of the latest (and new favorite) recipes and cookbooks. I'm still a little behind with both. That said, I wish you all a joyous, prosperous and healthy 2012. May it bring you all you wish for and then some.

Scramble Solution for those Scrambling-around Days before the Holidays

2011-12-23T11:28:00.000-04:00

It is the final countdown for Christmas and Hanukkah and still in the middle of, what is officially known as the Holiday Season. And that means lots of scrambling around.... scrambling for last minute gifts, scrambling to whip up those holiday dishes, scrambling to get the house in holiday order... in general... scramble is the best way to describe our rushing about.

And since my day is looking pretty harried, I made the perfect breakfast, AFTER the trip to physiotherapy, AFTER shopping for groceries, AFTER putting everything away, BEFORE heading out to the stores, BEFORE... well, everything else.

My perfect late breakfast/early lunch - a giant scramble. You'll find a few variations HERE, but this one really looked like the holidays... a handful of fresh parsley, and some roasted red peppers rounded out the usual... chopped onion, mushroom and chorizo sausage with some fresh thyme.

No time to chat, but I do want to wish everyone a joyous Holiday Season! Now.... take a deep breath, exhale slowly and .... enjoy the days ahead.

Quick & Easy Cooking for the Season

2011-12-21T09:57:00.001-04:00

I realize that when we think of the holidays, we generally think of the feasting... memories of those we used to have at our family table growing up... thoughts of those we still prepare (or at the very least, attend)... or those restaurant events that also abound this time of year.

And all of those dinners are waist-expanding, just in the thinking of them, not to mention time-consuming to prepare. So I thought I'd share a few of my time and stress savers for the OTHER meals we need to eat...

The easiest thing of all is to marinate some boneless chicken breasts and grill them. I usually double or triple up the recipe so I have cooked chicken (the little black dress) for the base of everything from pasta, to stir fry (substitute chicken for shrimp) to frittatas (perfect from breakfast to supper) to ...well, you get the idea. At the top is a standard around here...

Greek-Style Grilled Chicken

And my other favorite quick way to cook chicken is to high temperature roast it spatchcock style.

Wishing you all a stress free, delicious, delightful and joyous holiday season.

Don't forget, I'm hosting the first Presto Pasta Night Roundup of 2012 on January 6th. Please send me you entries anytime before January 5th. email: ruth (at) 4everykitchen (dot) com.

The Last Presto Pasta Night Roundup of 2011

2011-12-16T08:24:00.000-04:00

While I don't usually like to double post... this time it's worth it..... 2011 has been an extraordinary year... especially for pasta lovers. Forty nine Presto Pasta Night Roundups and hundreds of the most delicious and mouth-watering pasta dishes, shared by all of you. Thank you all so much for taking a silly notion back in March, 2007 and turning it into one of the longest running weekly blog events out there!!!

This week, Rachel The Crispy Cook is our gracious host and since I'll be out for most of the day, I wanted to make sure to thank you Rachel for putting together a terrific roundup and all of you pasta fans, for an awesome year of pasta making. Keep checking at The Crispy Cook to find out what's on tap for this week.

The next Presto Pasta Night... the first for 2012 is set for January 6th and I'll be hosting. In the meantime, enjoy the Holiday Season. I wish you all peace, joy, and lots of opportunities to share some pasta (or anything else) with those you hold dear.

Always Looking for a New Spin on Latkes

2011-12-15T08:00:00.000-04:00

I think food-wise, Hanukah is my favorite holiday. After all, who doesn't love fried potatoes? But I have an even more specific tradition... a platter of many colored and flavored latkes....

UPDATE: my take on the NY Times recipe - Potato Beet Latkes to add to my rainbow.

My standard...a trio of... Potato Latkes - naturally! Curried Sweet Potato Latkes - everyone loves them, but not nearly as much as potato. They're gone in a minute any other time of year, but on Hanukah... not even tried until we've all had our fill of potato! Zucchini or broccoli latkes add a hint of green for a sneaky way to add some more vitamins to the mix of oil and eggs.

But I still want more color on the platter! And I'm excited to say that I found a recipe on NY Times.com for Red Flannel Laktes with a single beet to turn them a glorious shade of red. Guess who's coming to the table this year!

Another tradition... terrible photo, but you won't find a better recipe for BBQ Brisket anywhere. It's a perfect side to the starring latkes. I know... strange to have latkes ... humble potato, sweet potato or zucchini... being the focus, and the meat etc., taking a back seat.

No time to do the three stages of marinating and cooking this year, my side... will be my cousin Sonia's Swedish Meatballs. Sonia is actually Swedish and married to my cousin Steve, now lives in Florida, but wherever she is in reality... she's at our table every Hanukah!

As for dessert... being raised during the 1950's in Montreal, my family and all of our friends were Ashkenazi - European Jews and it wasn't until I was an adult that I was introduced to Sephardi Jews from Spain, North Africa and the Middle East and their wonderful food traditions... we just gorged on latkes and waddled home when we were stuffed. Sufganiot or doughnuts stuffed with jelly was completely unknown. To this day, I leave the making (or buying) of those to others if they choose.

The Gift of Giving

2011-12-14T09:52:00.001-04:00

From Casual Brunch to Formal Feasting and everything in between, Holidays are the time of celebrating, getting together with friends and family, but before I share a recipe or two... a two hour power failure made me realize just how much I take for granted... running water... electric power to cook and enjoy all the techno toys we own... a great home protected from all the extreme weather. From that extreme... no matter how short, it was a great reminder of just how fortunate I really am... to the other extreme of holiday gift shopping with hordes of people at the malls, buying a bazillion gifts and spending a fortune... more often than I care to think, putting them further into debt.

Charles Dickens wrote A Tale of Two Cities in 1859 and his opening paragraph could have been written yesterday....

"It was the best of times, it was the worst of times, it was the age of wisdom, it was the age of foolishness, it was the epoch of belief, it was the epoch of incredulity, it was the season of Light, it was the season of Darkness, it was the spring of hope, it was the winter of despair..."

World economies are collapsing, unemployment is high and yet shopping malls are full of people buying gifts for friends and families. And so often I hear the question..." What do you buy for the person who... has everything/wants nothing?" Are you the type who gives gift cards? Apparently more than 80% of them go unused. Or are you the type who buys a gift that will ... best case scenario... be "regifted" or sit in a cupboard or garage until the next lawn sale they have?

I have the perfect solution... one that's a win/win for everyone. With so many people doing without this year... Make a donation in their name to your favorite charity. Not only will your donation make a difference to a total stranger in need, it will put the spirituality front and center in the Holiday Season.

You can...

send a card in their honor to a charity of particular importance to you or whoever you're sending holiday wishes to. (One of my favorites is FEED NOVA SCOTIA.)
host a different kind of party where, instead of Host/Hostess gifts... how many bottles of wine or funky gadgets do we need anyway?... have your guests donate to a charity of your/their choice or even a change jar at the door. Admission = the loose change in pocket or purse.
volunteer at a community food drive or soup kitchen
check out websites & Facebook pages of wonderful organizations that will donate money for every click/like you do. Kraft Canada donated $50,000 to food banks across Canada, Red Rose Tea donated 10,000 pots of tea... and there are many more wherever you live.
bring your canned goods & cash to local food drives
join a Habitat for Humanity project
visit a lonely senior and bring a home cooked treat ( a couple or more of frozen dinners would be appreciated)

And since holidays center around food in my world...and with all the pre-holiday stress of shopping and cooking and baking for those upcoming feasts... here's an easy recipe for some intriguing

Spicy Fusion Chocolate Crackled Cookies

I so named them because the secret ingredients come from very different parts of the world... Saigon Cinnamon - which have a very distinctive scent and flavour - think red hot cinnamon candies as opposed to the more traditional cinnamon I associate with hot chocolate and apple cakes, etc.... and Ancho chili pepper, from Mexico, which I think of more for savory stews and chili dishes or as a grilling rub. It takes less than 10 minutes to make, 10 to bake and 10 to cool. .. a perfect "kick off your shoes and chill" break in between holiday tasks.

Thoughts of the Sunny Middle East

2011-12-07T09:31:00.001-04:00

There is nothing I would like better on a dreary & foggy day in Halifax than a trip to the Middle East with all that sunshine. I'm not really complaining, because wet & dreary is better than a blizzard, but still...

A few weeks ago, my Honey was in Israel on business and brought me back a very special gift... a bottle of the most exquisite organic extra virgin olive oil from the ancient olive trees of Palestine. The company is Al'Ard, and you can read all about them right here. But here is their description of the organic extra virgin olive oil:

"From the holy land - the home of olive tree, where ancient traditions and age old farming methods guarantee ideal, high quality olives known for their superior taste & aroma, to make Al‘Ard (The Land) one of the best produced olive oil in the world."

I really couldn't get a photo that does the bottle or the oil justice, but from the photo above you can see how golden and yet tinged with a hint of green the oil is. And the taste..... frankly, I can't find the words to describe how delicious it is... earthy and rich are two adjectives that come to mind. Bottom line... the aroma, texture and taste are truly sensual.

This is a special olive oil... one that would be fantastic with a splash of good balsamic and some fresh, crusty baguettes. I was going to make a simple salad that I would normally add a sherry vinegar or apple cider vinegar dressing, but this time I let the oil dictate the dressing. I wanted nothing to overshadow it, but I did want the supporting actors... ie, the vegetables and rest of the dressing... to pay tribute. There is no real recipe, just a handful of this, a drizzle of that, but here are the ingredients

Romaine hearts - for crunch
Sweet red pepper chunks - for color and sweetness
Dried Black olives - as tribute
Sliced red onion - just because I love onions in my salad
Fresh mint & cilantro leaves - for more flavors of the Middle East
Crumbled Feta - because Greece is another lovely place to think about when it's gloomy
Dressing of lemon juice, garlic, touch of Dijon mustard and, of course...
Healthy drizzle of Al'Ard organic extra virgin olive oil

Now I think I'm off to buy another baguette to do some dipping!

My Main Reason for a Food Blog

2011-12-06T07:50:00.001-04:00

Recently a good friend and fellow food writer,Simon Thibault, wrote an article about me for Saltscapes Magazine. The focus was on family recipes being handed down through the generations, why I started food blogging back in 2005 and where it's taken me. Truth is, I started just to keep a journal of my recipes for my daughters, who where living elsewhere on the planet and for me... since I often "throw things together" and then don't remember what I did.

Over the years I've written up hundreds of recipes and I even check the recipe index as often as I check all the cookbooks and magazines that fill my bookshelves and counter tops when I have a particular craving. But it's always a very pleasant surprise when someone leaves a comment on an older entry... like this Rogan Josh, also known as Beef Curry. I first wrote about it in 2005, then again as part of an Indian feast in 2006, But it's particularly cool when I get a great comment in 2011! Obviously it's time to make it again.

So, to my fellow bloggers or recipe journal keepers... what's you favorite tried and true that you don't often think about, but when you do, you need to whip up the dish immediately?

Presto Pasta Night #242

2011-12-02T06:34:00.001-04:00

UPDATE: Somehow, I missed two wonderful pasta dinners, so scroll down and enjoy....Please let me know if I've inadvertently missed any others.

This is probably the shortest Presto Pasta Night Roundup since I started it back in 2007. It even took me some effort to come up with my own pasta dish this week. What with American Thanksgiving over and everyone eating turkey leftovers, plus the rush of holiday gift shopping and baking, it's no wonder there's little time to whip up something over the top.

So hats off and a HUGE thanks to Tigerfish and Jamie for coming up with super easy and super satisfying dishes to get us all through the season.

Tigerfish of Teczcape has the absolute perfect dish for this time of year... something quick to prepare and nourishing for both body and soul... Chicken & Vegetable Soba Noodle Soup. Cold and dreary days be gone!

Jamie at Cookin' With Moxie... and next week's Presto Pasta Night host... used my favorite ingredients... mushrooms, Italian sausages, and a new red sauce for a very interesting Spaghetti alla Salsiccia. that doesn't take the usual two hours to simmer the ragout but packs an awesome punch.

Shaheen of Allotment 2 Kitchen sent in this droolingly delicious Red Chili Spiced Brussels Sprouts Pasta... a dish I would never knowingly keep from us. It sounds brilliant and I can't wait to try it out.

And then there's HoneyB of The Life & Loves of Grumpy's HoneyBunch... how could I possibly have forgotten such a fantastic PPN regular, not to mention terrific and frequent host.... who served my favorite food... shrimp. This time served as Linguine with Shrimp in Saffron Cream Sauce... and I must confess that even though we had shrimp pasta two nights ago plus some for lunch... I'm ready to do it again!

My pasta dish based on an old standby... I can't imagine a freezer with no shrimps or a fridge with no chorizo or mushrooms... had a little twist to it... and an easy way to prep. In the morning, I put the water in the Dutch oven on top of the stove so all I would have to do when I got home was turn on the burner. I also peeled and thawed the shrimp, chunked the mushrooms, and chopped the chorizo, placing them in separate ziplock bags in the fridge. And so I wouldn't forget which extra taste sensations to choose... I put the bottle of sherry vinegar, the avocado oil, an onion, 3 cloves of garlic and the red chili pepper flakes on the counter. Once home, no matter how tired... no thinking required... turn on burner under water, get out large skillet, chop onion & garlic, heat oil and saute onion, mushrooms & chorizo, add shrimp. By the time they are pink, it's time to boil the pasta and add sherry vinegar and chili pepper flakes to the skillet to your taste. Toss in a couple of handfuls of arugula, which will wilt nicely by the time you serve it, and the drained pasta and VOILA!

Tigerfish & Jamie, thanks for sharing this week and everyone out there... put on your pasta thinking caps and join Jamie next week at Cookin' With Moxie for Presto Pasta Night #243. Just cook, share and mention Presto Pasta Nights and Cookin' With Moxi with links and email to jamie (dot)zolli (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday.

Remember there are only two more Presto Pasta Nights for 2011, so let's send the year out in style. If you'd like to host a PPN Roundup. Just drop me a line to pick a date. It's never to early to sign up for 2012!

Stocking the Freezer & Prep for Pasta

2011-12-01T07:47:00.001-04:00

Squirrels and bears do their own prep for long cold winters. I do mine a little differently... although munching on nuts and salmon and then sleeping right through winter does appeal to me. The photo above is not the prettiest you've ever seen, but trust me, when I add the chicken broth (this time made with roasted chicken bones - and very tasty indeed) or the roasted vegetable broth to a dish, it will be transformed.

I make a huge batch of each, using my giant stock pot and then bag the broth in two cup portions in freezer proof zip lock bags. After removing as much air as possible before sealing, I lay them flat on large rimmed cookie sheets (6 bags to a sheet) and flash freeze them (or as close to flash as a home freezer can get) and then store them like you would files in a filing cabinet. Better than bouillon cubes or store bought broth and right at your fingertips.

Next project is making and freezing the two pasta sauces I talked about on Presto Pasta Nights the other day. Hopefully that will happen this weekend. But in the meantime, tomorrow is Presto Pasta Night and I'm hosting this week.

And because I know today is going to be crazy busy, I've already filled the pot with water for the pasta, peeled the shrimp, chopped the mushrooms and chorizo, and have the sherry vinegar, avocado oil, garlic, onion and red pepper flakes handy so I don't even have to think. The only decision will be - arugula or cilantro. In fact, since I'll probably be too tired to write... here's a similar recipe I've made in the past. Shrimp, chorizo, mushrooms and pasta are my little black dress of deliciousness when I wish I had a personal chef to whip up something spectacular without any effort on my part. .

If you have a pasta dish to share with Presto Pasta Nights this week, just cook something up, write about it, mention Presto Pasta Nights with a link and send your URL to ruth (at) 4everykitchen (dot) com by midnight tonight - no matter what your time zone, and then check back for the roundup tomorrow.

And the KitchenAid Food Processor Winner is....

2011-11-28T07:47:00.001-04:00

A little while ago the generous KitchenAid Canada team contacted me to offer one of their latest, top of the line KitchenAid 13 cup food processors as a giveaway to one of my Canadian readers.

Thanks so much, everyone, for all the great entries. It was a tough decision since everyone deserves one of these , but Jenn A, a Nova Scotian living in Edmonton with her 4 young children and a story of her grandmother's million dollar relish, wins the day. Here's her story....

"I should be the lucky winner because I love to cook, and being a mother of 4 young (infant-6 years) children, I need all the convenience I can get!! I've never owned a food processor. The thing that I would be most excited to make would be my grandmother's "Million Dollar Relish". She just passed away in September, and I asked my dad to save me some utensils and tools from her kitchen. My sister and I have made her relish in the past, but to make it we have to borrow a food processor from a friend."

Jenn, just email me your mailing address and phone number for me to forward on to the awesome folks at KitchenAid. Send it to ruth (at) 4everykitchen (dot) com. Oh... and, since it's a lot to ask you to send everyone a jar of your grandmother's relish, perhaps you could share the recipe and a photo.

The Best Reason to Roast Hot Hot Hot

2011-11-23T09:24:00.001-04:00

I knew it was going to be a crazy week... so crazy it's taken me almost another whole week to write about it. Not the prettiest picture, I know, but it really does show off just how easy and hap hazard this is to make. Prep takes less time than to preheat the oven, it's so easy.

A while back I watched a Jamie Oliver Meals in Minutes show and he was making a roasted chicken dinner in under 30 minutes. Impossible you say... not when you cut out the spine, flatten it and blast it at 500°F/260°C...

Check it out... Roasted Herb & Garlic Spatchcock Chicken which has become my go-to chicken dish. I've done it with different spice blends from around the world, and they're all lovely. But this one is my little black dress version when I'm not quite sure what I'll be doing with it.

And that roasted butternut squash that usually takes an hour or more to caramelize and cook... just popped in at the same time and check after 10 minutes or so, turn and remove when done. It varies, sometimes the chicken is ready first, sometimes the squash, but all in all a quick and easy combination to prepare while you're chilling out or rushing about doing other things (I prefer the former).

During the week there was naturally, the roasted chicken, squash & sauteed greens, as well as some tasty chicken and pickled ginger sandwiches and, my favorite dish....

Roasted Chicken & Butternut Squash Fusilli

I'm sharing it with Presto Pasta Night, which is being hosted this week by Simona of Briciole also for the THIRD time! Send your entries to simosite (at) mac (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday

And for my Canadian readers... don't forget the fantastic KitchenAid Food Processor giveaway. Check here for details. Deadline is Saturday and all you have to do is leave a comment as to why the winner should be you!

The Great KitchenAid Giveaway

2011-11-21T08:18:00.001-04:00

The Holiday Season is just around the corner... actually, it seems like we're in the feasting season from September through January, depending on your culture and your religion. Regardless of your background, celebrating holidays means feasting and feasting means cooking.... lots of cooking!

The next holiday at our house is Hanukkah - festival of lights and potato latkes. In the "olden days".... days of my mother and grandmother and all those mothers before them, that meant grating BY HAND at least ten pounds of potatoes to transform them into the lacy - crispy on the outside, tender and soft on the inside latkes that are always the central dish in any Ashkenazi Jewish home.

That's my grandmother, Auntie Rita and my Mom serving up some delicious dishes for some do or other. Check out the fancy "party" aprons. The tradition, for our family at least, meant that upon entering the house, the guests would sneak into the kitchen for "JUST ONE" hot latke right out of the frying pan and forget to leave! Before you know it, one platter of latkes would be devoured before the meal was served!!!

We've come a long way since then... not from the eating part - that tradition of sneaking into the kitchen is still alive and well. Now, I couldn't imagine making latkes without a food processor to speed things up dramatically.

The very generous folks at KitchenAid Canada have offered a fantastic giveaway of their latest 13 cup deluxe food processor that is truly spectacular for one of my Canadian readers... sorry about the rest of you.

Just check out some of the key features:

• New external adjustable, stainless steel slicing disc provides ultimate versatility

• Dual shredding disc easily flips the disc from 2mm to 4mm to achieve ideal slicing thickness

• Large 13-cup (2.75L) leak-proof work bowl, plus chef’s bowl and mini bowl to efficiently

• Ultra Wide Mouth Feed Tube™ adjusts to 3 different sizes to accommodate foods of varying sizes, including whole potatoes and cucumbers

• 17 precise food processing options for speed-controlled slice, shred, chop & puree functions plus three maximized slice, shred and puree/chop blades and bonus dough, egg whip & Julienne blades

• 4 speed-controlled functions

• Comfort design side handle allows easy viewing while the food processor is in use

Even if latkes are not on your holiday menu, I know there are lots of dishes that can be prepared in a jiffy. The Holiday Slaw - from the folks at KitchenAid - took me less than ten minutes to prepare! With the addition of cranberries and a dressing of maple syrup and balsamic apple cider vinegar, it's perfect for a buffet or a side for that turkey dinner.

All you have to do to receive this awesome gift is to write a comment below about why that lucky person should be you. Share a funny or heart wrenching reason and I'll choose one lucky reader WHO LIVES IN CANADA. Deadline to enter is November 26th. Check back after that to see who the winner is.

It's Friday & That Means Pasta

2011-11-18T07:55:00.001-04:00

The week just zipped by and I didn't get a chance to make any pasta myself... as weird as that seems even to me. That said... this week's Presto Pasta Night Roundup hosted by HoneyB of The Life & Loves of Grumpy's Honeybunch is a comfort food addict's Heaven on earth.

Next week we're lucky to have Simona of Briciole also for the THIRD time! Send your entries to simosite (at) mac (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday