Once Upon A Feast - Every Kitchen Tells Its Stories

Getting Ready for the Presto Pasta Party

2012-02-29T11:06:00.001-04:00

It's a special birthday - not many blogging events last five years - so I wanted to prepare something special for this Presto Pasta Night Party... Something that took time, and patience and lots of love to show just how much I really appreciate every person who's ever shared a pasta or hosted a roundup.

Something like my homemade Stained Glass Papardella with a sauce of some slow roasted tomatoes and eggplant and mushrooms.

But... as usual, I'm running out of time and the next day or two seem equally busy. So I might just have to stick to a simpler supper using my Lazy Bones Marinara (which is pretty fitting, since I first wrote about it back in 2005)... if I have any left in the freezer. I think it might be time to whip up another huge batch.

I do hope that you all are planning to show up with some pasta and make this the HUGEST pasta party ever.... Guinness World Record worthy. It could be complex or untra simple... like standing in front of the fridge while the noodles are cooking and finding things that appeal to you.

Here's what you need to do:
If you're a blogger:

make a pasta
take a photo
mention Presto Pasta Nights with a link
tell you friends to join in the fun (mention my email address so they can play too)
email me your URL by Thursday to ruth (at) 4everykitchen (dot) com

If you're not a blogger:

make a pasta
take a photo (or not)
email me the recipe and I'll post it for you on Once Upon a Feast
email by Thursday to ruth (at) 4everykitchen (dot) com

I want to thank all of you for the excitement you've brought week after week.

Presto Pasta Night Roundup Turns FIVE!!!

2012-02-28T11:22:00.001-04:00

We've had a few different looks over the last five years, but the content has always been the same.... totally awesome pasta dishes and a few stats to impress you with....

252 roundups...

70+ guests hosts - some doing it a few times!

More than 4000 recipes!!!

You can check them all out here.

And now it's time to put on your party clothes, pull out all the stops and join us for the big birthday bash number FIVE!!! To make this the biggest party ever here's what you need to do:
If you're a blogger:

make a pasta
take a photo
mention Presto Pasta Nights with a link
tell you friends to join in the fun (mention my email address so they can play too)
email me your URL by Thursday to ruth (at) 4everykitchen (dot) com

If you're not a blogger:

make a pasta
take a photo (or not)
email me the recipe and I'll post it for you on Once Upon a Feast
email by Thursday to ruth (at) 4everykitchen (dot) com

I want to thank all of you for the excitement you've brought week after week.

Nova Scotia - A Great Place for Eating

2012-02-28T09:21:00.004-04:00

For the last couple of years I've been invited to attend the Nova Scotia Savour Food & Wine Show which showcases the best restaurants, vineyards, spirit purveyors and more that this province has to offer. (That's the team from the Delta Barrington in Downtown Halifax, pictured above). Being part of the Media group is a tough job ( I definitely suffer from lens envy of all those awesome cameras clicking away... my iPhone does capture the many delicious moments, but often through a blur as I move on to the next station). Well, someone's got to show up, take some photos and eat, eat, eat...not to mention sip, sip, sip! And then write about my experience and make you all jealous and marking next February as the perfect time to spend in Halifax! For some history about the event, I've written about my earlier experiences HERE, and HERE and HERE too.

This year there was an additional bonus... on top of being part of the media tour and having the opportunity to talk to the chefs, take photos.... not to mention taste all those dishes ... that's one of the brilliant chefs from White Point Beach Resort plating the Star Anise & Espresso Panne Cotte...before the 730 plus guests arrived for the event.

This year, I also got to be part of a judging panel for a competition sponsored by Select Nova Scotia. Eight of the Savour Chefs ( 55 exhibitors this year - represented restaurants, vineyards and more from around the province) presented their dishes starring local ingredients without us knowing which dish belonged to whom.

The judges, set up in the board room of Casino Nova Scotia where the event was held this year, were each presented with a plated dish and a score card. We munched, and savoured and discussed and scored once the plates were practically licked clean and removed. And then we were given another stunning plate with another score card and we repeated that process for the eight dishes. The main criteria was to create a dish making the best use local ingredients and, in addition to that, the scoring was on presentation, taste and ... well.... the bottom line... they were all delicious, but we unanimously voted for ...

Butter Poached Lobster on a Brioche Crostini with a heavenly aoili and you can see the drizzle of parsley oil on the side. It turns out to have come from The Five Fishermen, definitely a place to visit while in Halifax, with one of the best wine cellars anywhere.

Our runner up favorite was a Salt Cod Fish Cake with Tartar Sauce made from local Chow Chow Pickles (a Nova Scotian traditional dish if ever there was one). This simple dish was created by Chef Michael Howell and the rest of the team from The Tempest in Wolfville, NS

And these two dishes have stood out in my mind over the last few days. They illustrate, in an instant, Nova Scotian cuisine. The cod cake represents quintessential down home cooking that has been around for as long as Nova Scotia has been settled. It is the essence of using local ingredients to make tasty, nutritious meals... pickling and preserving the bounty farmed and caught in the summer months for economical, dishes that waste nothing. It is a combination of all that makes me smile whenever I drive down rural highways and see cars and trucks parked at the side of the road, with signs for smoked mackerel, salt cod, homemade pies and preserves. It may be the farmers and fishermen who bring the bounty home, but it is the housewives who make them last through the long hard Nova Scotian winters.

But that is not all there is to Nova Scotia cuisine. Although I do remember when my older daughter first attended Dalhousie University back in the early to mid '90's and my being a Toronto and Montreal food snob. There really weren't very many fine dining restaurants that matched the service and creativity of those metropolitan cities. That is definitely no longer the case. The sophistication and elegance of fine dining menus is presented by master chefs who have trained around the globe and found their homes in every corner of the province. And while some fishing or farming family in rural Nova Scotia may not know about lobster risotto like the one presented by Clearwater

or Tandoori Quail with Quail eggs served over fried vermicelli created by The Taj Mahal chefs, you can rest assured there is food for every palate and every pocketbook.

Did I mention desserts? Check out the White Chocolate & Grand Marnier Creme Brulee (actually topped with a plump raspberry by the time the guests arrived).

and the Chocolate Hazelnut Phyllo Tarts both from Gabrieau's Bistro in Antigonish.

I suppose I could share more of my images with you, but most are blurry. I just wanted to put down my camera and use both hands for the feasting. My one regret.... I didn't get a chance to eat everything I wanted to.

like mini lobster rolls from Murphy's The Cable Wharf

or savory (mushroom duxelles) and sweet (chocolate drizzled strawberries & custard cream) crepes from Chez Tess. I guess I'll just have to do better next year. And I didn't even get to mention any of the fabulous wines I got to sip!

I'd love to know if you have similar foodie events in your neck of the woods. Oh... and did I mention that our culinary school students have won two gold medals at the Culinary World Cup in Luxembourg in 2010?

Winter Farmers Markets

2012-02-18T11:02:00.003-04:00

True... it's February in Nova Scotia and that means snow... cold (although today is very mild out) and definitely a while to wait for lovely Spring and the beginning of the new growing season...

True... the local farmers markets, are selling cold storage root vegetables and some fruit - apples and pears are still crisp and juicy.

True... there are more artisans and delicious prepared food stalls like this one selling Turkish savories than fresh produce, but it's all good...more than good in fact.

Of course it's time to share my market score and some plans...

The kids are coming for lunch and, although the little ones will be asking for chicken nuggets, the rest of us will be having grilled sandwiches made with Julien's Good Hearth Bread, Sweet Williams' smoked turkey and smoked white cheddar with a slathering of some pesto from my freezer (made from local basil bought during the summer) which will be turned into a delightful aoli.

My favorite Sunday morning ritual...my Honey's French Toast made with Julien's Brioche and free range farm eggs. I love the color of those yolks!

Not to metion some RanCher goat cheese with cayenne & garlic, Riverview Herbs fresh arugula and some organic elephant garlic from... I never did get their name, but this week is definitely going to be spectacularly garlicky.

Of course no trip to the Halifax Seaport Market would be complete without a visit with the folks at Getaway Farm. Naturally this time there's a story attached. Normally I don't show you raw meat. It always looks better cooked... at least in my opinion. But, goes with the story...

Recently I wrote about my chat with Ben Andrews, butcher to Getaway Farm. That day, they were out of short ribs and I've been dreaming about them ever since. So when I went up to the counter, I was disappointed - no short ribs... again! So I told Leonie, Chris de Waal's lovely wife, she said, "just because you don't see it doesn't mean we can't do it for you. There are three beef carcasses in the fridge. " So Chris went out to bring a side of ribs. And Ben asked me exactly how I wanted them cut and how many ribs I wanted... and for me, at least for today... I wanted thinly sliced (1/4") across 3-4 ribs for a marinated BBQ Beef recipe from In My Mother's Kitchen (my review). Stay tuned for the recipe! Just another reason to find a real butcher near you and make him (or her) your new best friend.

I hope I've inspired you to visit your local farmers' market, and make friends with the producers. You'll never look back!

Hellmann's Real Food Grants

2012-02-17T10:30:00.000-04:00

I've been using Hellmann's Mayo - my fave these days... their Olive Oil Mayo - since I was a kid. I can't imagine my mother's tuna or chopped egg or chicken salad without some.

I slathered some along with Dijon mustard on our Greek Style Lamb Burgers we enjoyed a couple of days ago and added a heaping spoonful to my own version of Caesar Salad Dressing for some Romaine Salad on the side. The left overs keep for a few days in the fridge.

1 tbsp mayonnaise (instead of the raw egg)

1 large clove of garlic, crushed
1 heaping tsp Dijon mustard
1-2 tbsp white wine vinegar (or lemon juice)

1 tsp anchovy paste or 1 -2 anchovies, finely chopped or mashed
1 tsp Worcestershire sauce
2 tbsp Parmigiano Reggiano, finely grated
¼ cup extra virgin olive oil

Combine all the dressing ingredients in a large serving bowl, adding the olive oil last and whisk until well blended. Add the chopped romaine, toss and serve.

Mayo dreaming aside, this post is about Hellmann's Real Food Grants. So let's back up a bit. Back in May, 2009 I was invited, along with 8 other food bloggers from across Canada to participate in the Eat Real Eat Local Panel Conference held in Toronto. It was an awesome experience and very eye opening for me. I always shopped at farmers markets, but also spent time (and money) in regular grocery stores... without, I might add, looking for the origin of the :"fresh" produce. That changed and now I always check before buying. The closer to home your food is grown, the fresher, the tastier it is. Enough said!

Last year I wrote about Hellmann's continued Real Food Grant program, geared to helping individual families and community groups create their own special projects to bring nutritious food to their tables - like vegetable gardens that popped up in school yards and community parks all over the country..

(Photo supplied by Hellmann's)

And now I want to share a shining star example of what one school - Ecole Camille J. Lerouge School in Red Deer, AB has accomplished with the help of one of my very favorite Canadian chefs - Chuck Hughes plus a $25,000 Hellmann's Real Food Grant to overhaul their cafeteria kitchen and provide more nutritious lunch menus. Typical of many school cafeterias, their menu used to feature a limited selection of processed and pre-packaged foods, simply reheated. The new menu at ECJLS now features daily, made from scratch specials with an more nutritious spin on favourites like chicken fingers.

It's an ongoing process to continue to create tasty additions to the menu, but as Stephanie Cox, Senior Brand Manager for Hellmann's® brand in Canada had to say at the inauguration...

“We’re very excited to be able to support this school in their efforts to deliver nutritious and delicious lunch-options to their students as part of our Real Food Grants program, We truly believe that the passion and initiative displayed at the École Camille J. Lerouge School can serve as an inspiration and model for other motivated communities across Canada.

“The idea is not to take away the foods kids love, but make them with real, fresh ingredients,” said Chuck Hughes who was on hand to help serve up some of his healthful menu creations. “People will be surprised at how adventurous kids are when it comes to food if it’s prepared in fun and delicious ways. When I saw the old menu my first reaction was not to get rid of cafeteria classics that kids love but rather to make awesome chicken fingers that are good for them too. Pretty soon they’ll be asking their parents to prepare these at home.”

I don't know about you, but I know I'll be putting on my thinking cap to see who I can share this news with. If you know of any organization, school, community or church group... not to mention chefs in your neighborhood who would love to make a difference. Check out the Hellmann's Real Food Grant application details and have serious discussions with those around to make a real difference in your community.

"Campfire" Cooking

2012-02-14T11:02:00.000-04:00

This past summer I was fortunate enough to work on a fantastic project FEED NOVA SCOTIA's Kidz Magic Cupboard. It was a blast. Somehow, I didn't get to take a photo of my favorite recipe that the kids created....Campfire Stew. Of course, we weren't at an actual campsite. We were in a Church kitchen and the stew was prepared by making tinfoil packets filled with whatever delicious ingredients we had on hand (see bottom of post for the recipe). But as I was reading my latest cookbook acquisition - Campfire Cuisine: Gourmet Recipes for the Great Outdoors by Robin Donovan and preparing some of the "camping" recipes in my kitchen - far from wildlife of any sort... I kept thinking about the kids and their excitement about making their own versions indoors and sharing stories about actual camping experiences.

I'm all grown up, but it's still nice to pretend and I love the Campfire Cuisine to bring the Great Outdoors inside... no bugs... no snakes...no wild bears or coyotes . Did I mention, I prefer my comfy bed to a sleeping bag? Or that I'm afraid of snakes? So what's your favorite camping dish... pretend or true? And here's the recipe for the kids version of ...

Campfire Stew

Adapted from Paula Deen's My First Cookbook

Serves 1

Tools:

Cookie sheet

Tin foil

Cutting board

Dry measuring cup ( ½ cup size)

Vegetable peeler

Sharp knife

Oven mitts

Ingredients:

½ cup ground beef (or chicken or pork)

1 carrot

1 small potato

Salt & pepper

Other fun options:

Broccoli, turnips, mushrooms, onion

Spices & herbs

Directions:

1. Wash the carrot and potato (and any other vegetable you choose to add.

2. Turn the oven on to 350 degrees F.

3. Tear tin foil into a piece 12 inches (one foot) long and lay it on the table or counter.

4. Crumble the ground beef in the center of the foil.

5. Peel the potato and carrot with a vegetable peeler (turnips need a vegetable peeler too). To peel an onion, carefully slice the top off the onion and then use your fingers to peel off the brown skin.

6. Using the cutting board, chop the carrot into 1 inch pieces and cut the potato into 8 pieces (Ask a grownup to help). If you’re using a turnip, cut it into pieces the same size as the potato.

7. Pile the vegetables on top of the ground meat. Shake a little salt and pepper over top.

8. Take the corners of the foil and bring them together over the meat and vegetables. Twist the top of the foil and make sure there are no holes the juices can escape from.

9. Place the tin foil packages on the cookie sheet. Put them in the oven (or let your grownup help you). Bake the stew for 1 hour.

10. Using oven mitts or ask your grown up to help take the baking sheet out of the oven. Let it sit on the counter for 10 minutes before you open the foil.

STEAM WILL COME OUT, SO BE CAREFUL!

Chat with... Daniela Molettieri, S Pellegrino Almost Famous Chef Canadian Finalist

2012-02-14T09:09:00.007-04:00

Back in January I first wrote about the San Pellegrino's Almost Famous Chef Competition and I'm proud to announce the Canadian Finalist (from Montreal, my home town)...

Daniela Molettieri from the Institut de tourisme et d’hôtellerie du Québec won the competition for her Fillet of Veal Stuffed with Wild Mushrooms signature recipe. She'll go on to compete at the finals to be held at The Culinary Institute of America at Greystone in Napa Valley from March 9-12, 2012. Congratulations Daniela!

And lucky us, I get to chat with her

R: What made you want to become a chef ? And when did you first know that that was the career choice for you?

D: I first became interested in being a chef when I started CEGEP and wasn't happy sitting in the classes for three hours with a teacher talking at me. I used to skip class to cook at home with my brother. I would be more happy staying home for 8 hours making ravioli than doing anything else. Then a friend mentions the ITHQ to me, and she made me apply, even though I didn't speak a word of french. Two weeks into the program, I couldn't have been more happy that I had been accepted and that I was doing this for me.

R: How did you get selected for the AFC Canadian Regional?

D: My chef advisor teaches quite a few courses and he had the choice of picking a student to mentor for this competition. I've known Daniel Cote for about a year and a half, and we know the way we work and the style we both like. It was an easy fit and he is the one who approached the school about choosing me.

R: How did you prepare for the competition?

D: My chef and I have been practicing for about 4 months, once a week, sometimes more. We timed ourselves, and we perfected the components of the dish. Played with plating techniques. We tweaked everything 'til it was perfect.

R: What were the highlights of the competition?

D: I really enjoyed the water workshop! And of course running on such an adrenaline high in the two hours I had to put out my plate. Having the relief of my name being called that night as the winner was incredible and seeing my mom happy was priceless. I was also every warmly congratulated by the chef judges that were present and that felt amazing!

R: Most stressful part?

D: Knowing that I needed quite a bit of time to dress my plate and worrying that it was going to get cold was the most stressful part for me! Oh and standing in front of 75 people and talking into a mic!

R: What was the inspiration for your winning dish?

D: I am Italian and we eat a lot of veal, so the protein inspiration came from there. I currently work at Bistro Cocagne, and the chef Alexandre Loiseau likes to use a lot of mushrooms, so I took that aspect and put it in the dish. The puree idea came from a love of the two ingredients, butternut squash and hazelnuts. The veggies were what I could get at this time of year from the supplier that my Chef and I know in Montreal.

R: What will you to do prepare between now and the final competition in California?

D: My chef will probably design some surprise baskets to see how I adapt to the situation. We will go over basic cooking techniques depending on what gets thrown at us.

R: Where do you see yourself in five years?

D: I see myself as Chef in a restaurant saving up some money to open my own place in 7 years from now.

R: Anything else you'd like my readers to know about you...your school, your family?

D: I am half Indian from Goa and half Italian from Castelfranci, and I have had the extreme fortune of having two parents that love to explore food as much as I do. Since I was young we would try all different sorts of cuisines and I think that's where my diverse palate comes from.

As for my school, the ITHQ, I now realize more and more, has a quality of student that graduates that is better than most schools. I have such a good base and a solid knowledge of cooking that I think is superiour to the other competitors I have encountered in any competition I have done. I want to thanks M. Daniel Cote for coaching me and working side by side with me, because he has pushed my limits and that is something I thoroughly enjoy about a coach/chef!

AND I get to share her signature recipe.

Filet of Veal Stuffed with Wild Mushrooms, served with Butternut Squash and Roasted Hazelnut Puree

Veal tenderloin is stuffed with flavourful mushrooms offering up a tender roast that is delicate enough to serve atop the sweet puree of butternut squash. Serve up a fresh mix of carrots, parsnips and beets for additional colour and vegetables for the dinner plate.

Ingredients:

2 veal or pork tenderloins (about 2 lbs/1 kg)

1/2 cup (125 mL) butter

12 oz (375 g) fresh mixed fresh mushrooms, minced

4 shallots, minced

1 tbsp (15 mL) chopped fresh thyme leaves

2 cloves garlic, minced

1/4 tsp (1 mL) freshly ground black pepper

Pinch salt

2 1/2 cups (625 mL) veal or beef stock

1 cup (250 mL) dried mushrooms (about 1 oz/30 g)

Butternut Squash and Roasted Hazelnut Puree:

1 1/2 lbs (750 g) peeled and cubed butternut squash

1/2 cup (125 mL) butter, cubed

Pinch each salt and freshly ground black pepper

1/3 cup (75 mL) chopped toasted hazelnuts

Directions:

Butternut Squash Puree: Bring squash to boil in salted water for about 20 minutes or until very soft. Drain well and return to pot. Using potato masher, mash well with butter, salt and pepper. Stir in hazelnuts. Set aside and keep warm.

In large skillet, melt 1/4 cup (60 mL) of the butter over medium high heat; cook mushrooms, shallots, thyme and garlic, stirring occasionally for about 15 minutes or until liquid has evaporated. Set aside and let cool.

Using a chef’s knife, make an incision in centre of tenderloin across the middle not cutting through to the other side. Cut along each side to open up a bit more. Stuff centres with mushroom mixture and close back up. Tie tenderloins with butcher’s twine in about 2 inch (5 cm) intervals and place seam side down on parchment paper lined baking sheet; sprinkle with half of the pepper and salt. Roast in 350 F (180 C) oven for about 45 minutes or until meat thermometer reaches 150 F (65 C) for medium rare. Let rest for at least 5 minutes before slicing.

Meanwhile, in saucepan combine dried mushrooms and stock and bring to a simmer. Let simmer for 10 minutes. Drain through fine mesh sieve and return stock to saucepan. Whisk in remaining butter and pepper.

Spread squash in centre of plate and place veal slices alongside. Spoon sauce along meat to serve.

Makes 8 servings.

Tip: To toast hazelnuts, place in baking pan in 350 F (180 C) oven for about 8 minutes or until golden and fragrant.

Tip: You can serve the rehydrated mushrooms alongside the veal and sauce if desired.

Congratulations Daniela and best of luck in California. We're all rooting for you!

Egg in a Hole... Toad in a Hole

2012-02-13T14:53:00.000-04:00

This post is actually about guilty pleasures. We all have them... admit it... you know you do. For some it's chocolate, for others it's fast food they would never readily admit to (which occasionally included me) . Mostly, though, it's spicy red hot cinnamon candies and Greasy Spoon...er....Diner breakfasts.

Most of the time, my "big" breakfasts are healthy... including boiled, poached or lightly scrambled eggs with multigrain toast - one slice only, thanks. But I just reviewed a wonderful book - In My Mother's Kitchen - You can read all about it HERE. It's one of those books that take you back to being a kid. And one of the recipes that took me there was Egg in a Hole. A breakfast I haven't made in years. Healthier lifestyle being the main reason. I mean... eggs fried in bread slathered with butter to get it crispy and yet juicy? My mother used to use white sliced (Wonder Bread ), way before it was determined that "white" was not the best option, not to mention all that butter.

In flipping through the breakfast section of the book, I came across recipes for soft boiled eggs & soldiers (toast strips to dunk in the soft yolks), homemade granola, all sorts of muffins and... lots of other perfectly healthy, very delicious recipes. But the one that had my heart racing and my taste buds dancing was the Egg in a Hole. If you note the photo at the top of the page, you'll realize that I did use multigrain bread..and, of course free range eggs from my local farmer's market....my stab at "healthy". It was slurpingly scrumptious!

The only reason I'm sharing my sinful secret is to find out what you called this oh-so-simple dish, because I'm pretty sure you've had some. The Wikipedia entry came up with 20 names from egg in a basket, toad in a hole, bird's nests, bullseye eggs, and one eyed monster being some of my favorites.

Oh... and what is your guilty pleasure? I promise not to tell a soul!

Life's Easy Pleasures - Shrimp Pizza & Chocolate Muffins

2012-02-10T12:42:00.002-04:00

Since there's always lots to do... too much to do on any day off, it's nice to be able to take some shortcuts in the kitchen... or at least some very quick things to prepare... with little mess to clean up.

It is February and Valentine's Day is fast approaching so it seems like every food site is focused on chocolate. I do have a few very decadent, very delicious, very fattening options I could have chosen my own creation

Dark Chocolate & Candied Orange Tart

or the most decadent and yet simple to make

Nigella's Choco-Hot-Pots

They truly stop any conversation... all you will hear is the moaning.

But today, reading through my email... I found a recipe from Robin Hood Four that I had to try... mostly because I have buttermilk in the fridge, bought for some Jalapeno Cornbread Muffins - not chocolate, but so good and so easy to whip up. But I digress, the Double Chocolate Buttermilk Muffins , seen at the top of the post are wonderful. Perfect for a mid morning treat or... well... whenever the mood strikes.

So that's the CHOCOLATE part of the story. The reality is, as good as chocolate tastes and it even has lots of health benefits... particularly in terms of mood enhancement... we still need more variety in life.

Being more of a savory than sweet kind of girl, I love spicy and salty and, frankly when feeling hungry, I'd head for the fridge for some cold chicken or meat or maybe whip up a quick pizza like this one...

Spicy Shrimp Pesto Pizza

The longest part... waiting for the oven to heat up enough to crisp the crust like the ones you get at a pizzeria. I often make my pizza dough from scratch, but recently I discovered some prebaked pizza crusts at the grocery store in the bread department and , while not exactly homemade, they certainly speed up the process and taste delicious.

The weekend is coming up, and after running lots of errands or whatever you do on the weekend... what is your favorite, easy to prepare sustenance?

A Chat With Ben Andrews - Getaway Farm Butcher

2012-02-08T15:13:00.002-04:00

I've been a fan of Getaway Farm grass fed beef since 2009, when I first came across them at the old Historic Properties Farmers' Market, writing often about Chris de Waal (on the left), his wife Leonie, her dad Godfrey Poyser and the rest of the Getaway Farm family. Their passion for serving up the best tasting beef around is second only to their passion for the way they raise their cattle.

It's where I bought my first hanger steak (and was lucky enough to have Dennis Johnston of fid Resto give me a lesson in how to do the final "butchering" at the restaurant. And I've done the job myself on many an occasion since then...

Lime Curry Marinated Hanger Steak

Getaway Farm is where I bought my first skirt steak and even gave you a tutorial on how to remove the membranes before marinating and grilling it. I'm addicted! Here's just one of many other skirt steak recipes... and in case you don't have access to skirt steak... think flank, strip loin...whatever your grilling preference.

Rosemary & Garlic Skirt Steak

I could go on forever, but this post is really about my chat with Ben Andrews (at the right of Chris, above), the certified butcher at Getaway Farm.

You can actually get to watch Ben work his magic at the Halifax Seaport Farmers Market, six days a week.

Before I actually share highlights of my chat with Ben... a little background....
1. When I first met Chris back at the Historic Halifax Farmers Market (pre hi-tech Seaport Market), we used to talk about the lack of any real butcher shops in Halifax. In fact, back then, he was one of just a small handful of beef farmers who sold fresh meat at the market... most were frozen. Being from Montreal and then Toronto, I just took it for granted that you could go into a butcher shop and have them cut meat to your specifications and tell you about some interesting cut you never heard of and ... more importantly... how to cook it properly. As opposed to Halifax where there are only meat counters at local grocers... most of it already prepared at some distribution center and prepackaged. Chris had visions of OWNING a real butcher shop here in Halifax.

2. Enter Ben Andrews, who did his three year apprentice as a butcher in his home country - New Zealand, famous for their grass fed, pastured beef and lamb. Throughout the UK, butchering is considered a trade worthy of an arduous three year apprenticeship. Did you know that there is no formal certification or educational program here in Canada , and less than a handful of certified butchers in all of Canada? We should be very proud to have Ben now call Halifax home. Most of our butchers simply learn by working along side an experienced butcher - that is if they are lucky enough to get the opportunity.

But I digress....Ben and his wife, Katie moved to Canada in 2006 and finally settled down here in NS with their two daughters, Lucy (3 1/2) and Abigail (2 this month). And enough preamble....let's just jump into our chat.

R: How did you come to think about being a butcher?
B: My father was a bricklayer - trades and apprenticeships are common in New Zealand (NZ) and he suggested I consider butchering as a trade option, since it's a skill that is needed everywhere around the world and I did have a bit of the wanderlust.

R: Did you work as a butcher on your travels?
B: Actually I did take some breaks over the next 12 years, but I love butchering. It's part of who I am.

R: What are the differences between Canada & NZ when it comes to raising cattle and butchering them?
B: One difference is that in NZ, all animals are grass fed and pastured, so there is no need for labels to differentiate them. There are no uniform standards in North America. Another difference is the fact that the closest thing to an apprentice program in Canada is the six month training in Alberta. Not much time to hone the skills.

The butcher at the Healthy Butcher, in Toronto (one of my favorite shops when I was living there - selling organic & locally raised meat) learned from a certified German butcher. So if you live in Toronto, check them out.

R: What is the difference between grass fed & grain fed?
B: In NZ, all animals are grass fed, so there is no need for "grading". Grass fed animals are smaller and less fatty. You can instantly tell the difference at your local butcher shop or supermarket. Grass fed "fat" is yellow in color, while grain fed is white. Grass fed has more nutrients in the meat as well.

R: Has being the father of two little girls changed your views on food?
B: In NZ, I never really thought about it, since farming is more localized and food more naturally grown. It is important, what you put into your body. As a father, I'm even more aware of what we put on our table and where it comes from. As a society, we seem to have lost our connection to the land and it's so important for our future generations.

R: Any words of wisdom about meat for my readers?
B: You might think that buying grass fed, locally raised meat is expensive, but whatever you might save at your supermarket will probably cost you more to your health in the longer term. Eat less quantity, but higher quality meat which not only has less fat but more nutrients for a healthier you.

R: Naturally, I have to ask... what is the most economical cut of beef?
B: Beef shanks. the tough connective tissue breaks down during long. slow braising and tenderizes the meat, which will fall off the bone.

Naturally I had to get some... and made this Asian-Style Braised Beef Shanks

And my favorite "Ben" quote....

"Even raising great animals does not necessarily mean great cuts of meat. The head and heart of a chef's hidden success, is the cut he uses and his relationship with his butcher."

So if you happen to find yourself in Halifax, you must visit Getaway Farms shop at the Seaport Farmers Market any day but Monday for a chat and the opportunity to watch a master butcher at work...not to mention his great smile, a trace of NZ accent, and a wonderful piece of meat to take home..

And remember, the next time you eat a really great steak, remember to thank the butcher!

Presto Pasta Night Roundup #249

2012-02-03T08:27:00.000-04:00

Last week's roundup wasn't even posted before Janet of The Taste Space shared her awesome, vegan Rasta Pasta, that even a carnivore like me can enjoy with gusto.

Graziana of Erbe in Cucina always brings something new and wonderful to Presto Pasta Nights. This time it's Gnocci with Nettles & Borage... neither of which I've ever cooked with, so something new for me to test.

Tigerfish of Teczcape is back with a perfect variation on, probably the best pasta dish for this time of year... especially since I'm sitting here with heavy socks and wooly sweater... Fresh Herbs & Chicken Macaroni Soup. This one is definitely different to the one my mother used to make and I can't wait to try some.

Andrea of Nummy Kitchen really outdid herself...fresh pasta with Piri Piri Cream Sauce. I love Piri Piri, that spicy Portuguese/Brazilian sauce and... well, obviously, I love pasta, so thanks for the combination.

Juli of Pictures of All My Princesses has really shown me up here. I've been meaning to make some homemade pasta for weeks and never got the pasta maker out of the cupboard. Along comes Juli and whips up these gorgeous, toasted homemade ravioli. They look awesome and truly inspired.

Jamie of Cookin' with Moxie has me drooling with her Orecchiette with Mushrooms, Asparagus & Boursin... which is one of my favorite soft cheeses. I can't wait to whip this one up.

It was a crazy week here and I never actually got to cook any pasta, but I did share the first one I ever posted back in 2005. Pasta with Winter Greens, Pancetta & Mushrooms is still a favorite around here. In fact, it's inspired me to start linking to my early pasta dishes over at Presto Pasta Nights. Be sure to check them out.

Another week of fantastic roundups to try and an invitation to all of you for next week. Tandy of Lavender & Lime will be our wonderful host for the fourth time, I might add! Send your entries to lavenderandlimeblog (at) gmail (dot) com and cc ruth (at) 4everykitchen (dot) com by Thursday February 9

Last Chance to Join the Presto Pasta Night Roundup

2012-02-02T20:01:00.001-04:00

Being this week's host for Presto Pasta Night, I'm hoping for lots of entries.... even though I didn't get to submit any new ones myself. I already have a collection that includes homemade ravioli and another with homemade pasta and a Piri Piri sauce. But you still have time to send more my way. I'll be creating the roundup post tomorrow morning, so... what are you waiting for?! Just send me a link to your post... don't forget to mention Presto Pasta Nights with a link and check back tomorrow. Email to ruth (at) 4everykitchen (dot) com

To entice you.... here is the first pasta I ever shared... back in 2005. Winter Greens, Pancetta & Mushroom Pasta that's still a favorite with us today.

Savour Food & Wine Festival an Awesome Annual Affair

2012-01-30T23:22:00.000-04:00

Let's face it, even though it's been a truly mild winter so far, it's still winter! Not my favorite season except for February and the awesome Savour Food and Wine Festival that get's me through it all. It is put on by the Restaurant Association of Nova Scotia, and they've graciously invited me to attend...again. The festival runs through the month of February with all sorts of gastronomic events and showcases wonderful local chefs, restaurants and wine & spirit purveyors and I can't wait to take part.

Decadence starts things off this Thursday, February 2nd at Casino Nova Scotia here in Halifax... it's worth the trip even if you're from out of town, out of province... even out of country. It's all about chocolate and cheese and the wonderful beverages that pair so beautifully with the dishes that the chefs from Nova Scotian restaurants and student chefs from the culinary program at Nova Scotia Culinary College - so cool, I just had to go and visit with them after the 2010 event

Here's a video clip from last year's event and here's what I had to say about it too.

The month long festival ends with the spectacular Savour Food and Wine Show on February 23rd. Just check out some of this year's menus...Venison & Smoked Boar Burger, with Sundried Olive Mayo, Crisp Shallots & Mustard Seeds from Le Caveau; Butter poached lobster on brioche crostini, served with an avocado & tarragon aiolo, pickled fennel, champagne gastrique & crispy fried shallots from The Five Fishermen; Lamb Sliders with local ground lamb, locally sourced blue vain cheese, in-house made tzatziki, locally-grown organic greens and in-house baked rosemary scented carmelized onion buns from Hart & Thistle Gastro Pub. There's venison, and scallops, and, as always an amazing spread of Sushi and other Hamachi delicacies. Not to mention brilliant wines, spirits, beers and more to pair them with.

If that's not enough to entice you to come...here's what I wrote about 2010 and 2011 events. So what are you waiting for! I hope to see you there. I'll be the one juggling plate, glass and camera!

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.