My Life as Salad & Pie

Two outstanding recipes that I made recently include simple ingredients with minimal prep.  The food represents what I love about life: deliciousness.  I named the recipes for two people very close to me - I cannot separate the person from the dish in my mind.  Jessy's salad is vibrant with a special sweetness and perfectly composed; Rebecca's dessert is elegant, decadent and undeniably a good friend.  In other news, I started watching Masterchef Junior.  The kids are inspiring and ridiculously confident young cooks - and the judges are obviously having a lot of fun with them. I wish I was 12 years old and on this show.

Jessy's Salade Nicoise
Serves 4

8-10 new potatoes, cut in half or quarters and boiled
a large handful of green beans, steamed
4 eggs, hard boiled and served at room temperature
enough mixed greens for four people
8-10 black olives, sliced (Kalamata are good)
2 tomatoes, cut into wedges
fresh herbs such as basil or dill (optional)
sea salt and pepper
2 seared fresh tuna steaks, sliced, or 20 seared scallops (optional)

For the dressing, use this one from River Cottage Veg cookbook:

1/2 small garlic clove, crushed with a little salt
3 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon Dijon mustard
A squirt/pinch of sweet (agave, sugar etc)

Gently toss the greens with a little of the dressing.  Compose all of the ingredients on a large platter or individual plates starting with the greens in the center and the other ingredients in groups around the outside. 

This was dessert from my first visit to enVie Vegan Kitchen.  It tastes very similar to the recipe below and was so lovingly plated I was smitten with their kitchen immediately.

Rebecca's Chocolate Pie

First make the salty-sweet pecan oat crust:

1 cup oat four or processed oats

2 cups pecans

2 tbsp sugar

3 tbsp ground flax

1 tsp cinnamon

1/2 tsp fleur de sel

1/4 cup brown rice syrup or honey

1 tbsp earth balance, melted

Combine all the ingredients and press/shape into large pie plate.  Score the crust by poking holes with a fork and bake until lightly browned, ten mins approximately.  Le cool before filling.

Next make the filling:

300 grams dark chocolate 

300 gram package of silken tofu (Rebecca says: "accept no tofu substitutes! it must be the softest kind")

vanilla and / or liqueur to tast (1tsp - 1 tbsp)

Melt the chocolate and then blend along with tofu and vanilla / liqueur in a food processor until silky smooth. Pour into prepared pie crust and let set for several hours in the fridge.

Serve with unsweetened whipped cream.  

daRk cHocolAte aLmoNd iCe crEam

Summer has left us. Red leaves on one small tree on Edinburgh Street are already thinking of leaving too. My body wakes up in the middle of the night, not quite sure what to do with itself.  Make tea, sit down to write, share this recipe by Merida for a year round summer treat...

Disclaimer: You need to dedicate two nights and a few daylight hours to produce this ice cream.

Below is my mini review of a vegan cookbook I think you should look at one day.

Vegan Secret Supper: 

Bold & Elegant Menus from a Rogue Kitchen 

by Merida Anderson (Arsenal Pulp Press, 2013)

This cookbook is a guide through the delectable waters of vegan cooking, or as the author describes "slow food at its best." A nicely designed paperback, it was discovered by accident thanks to my local librarian's weekly curatorial skills - somedays you just need to dash in, grab a few books near the front door and dash out the building.   

With plenty of colour photographs for inspiration to make interesting meals for your loved ones, I recommend it for your collection. I will keep close several recipes for an upcoming dinner party, including Apple Beet Salad with Lemon Tamari Vinaigrette, Baked Hazelnut Cheese & Sesame Mustard; Butternut Squash & Almond Gnocchi Sautéed with Sage Garlic Butter - and of course, Dark Chocolate Almond Ice Cream.  Merida's desserts include nine different ice cream types ranging from the one just mentioned to the odd sounding Balsamic Marbled Coconut... She rounds out her book with a few Brunch menu items (Peanut Butter Oat Waffles with White Chocolate Mousse & Vanilla Plum Compote), Teas and Sodas, and Pantry Items a good cook should not go without (Pine Nut Parmesan, Coconut Sour Cream, or Fresh Peach Chutney).

Have I mentioned I now live near Almon Street? (Or is that Almond...)  A quickie search for a photo to accompany this post led me to learn there used to be the Halifax Municipal Airport circa 1934 about one block from where I live.  Here's a happy trio I could have served ice cream to...

Photo: Halifaxhistory.ca

Dark Chocolate Almond Ice Cream 
Makes 2 cups - 500 ML.

3/4 cup almonds, soaked in 1/2 cup water overnight and drained (Note: you will be reserving 1/4 cup of the almonds, chopped up for added crunch)
1 cup coconut milk
1/3 cup maple syrup
3 tbsp cocoa powder
1/2 tsp almond extract (optional)
1 tbsp melted coconut oil
1/4 cup chopped dark chocolate, melted
1 vanilla bean, scraped, or 1tsp vanilla extract

DAY ONE:
Soak almonds overnight.

DAY TWO:
Drain almonds. Chop 1/4 cup of the nuts and set aside.  Melt the coconut oil.  Chop and melt the dark chocolate.  In a blender or food processor, puree all ingredients until smooth, except final 1/4 chopped almonds.  Stir in chopped almonds.  Chill in a covered bowl in refrigerator overnight.

DAY THREE:
Follow manufacturer's instructions for your ice cream maker and whip that good stuff up!

Jessy's Wrap

Jessy knows how to make simple, delicious food. Here's a quick guide to a late morning or afternoon snack inspired from the young master of taste...  

Jessy's Wrap

Shredded carrot

Pea shoots, baby lettuce, etc.

Grated cheese (or crumbled feta)

Optional: add a fried or scrambled egg

Pita bread

Mayo

Banh Mi a sandwich already!

It's true. I like what the Banh Mi Boys do.  A lot a lot.

from blogTO

from thegridTO

They're my non-existent Asian grandmother's BBQ secrets carefully written down and translated by my fictional Asian hipster cousins, presented to an adoring public in a club-like atmosphere to throngs in downtown Toronto. The food is killer so you wait. People do that here.  (You know the space is loud when you step outside after eating one of their high flavour, inventive sandwiches into one of Canada's largest city's noisiest corners and it seems quiet.)

I think about their sandwiches and cannot get them out of my mind. Off I go on my bike to Spadina and Queen.  I've turned Nick onto them and proudly introduced another friend to the taste that is BBB. Even Fresh has their version of the Banh Mi sandwich (not served in their restaurants, but in their latest cookbook).

I read a quote from Calvin Trillin in a New Yorker magazine inherited from a family friend with a subscription:  "The only good argument for colonialism is the banh mi sandwich."  Ah, colonialism  jokes, so precious. 

Here's a recipe you can follow and get inspired by.  Easily replace tofu with chicken, beef, pork, squid or grilled fish.  The bread must not be regular sliced bread. That would be borrring...

Banh Mi
(c) 2011 from "Fresh: New Vegetarian and Vegan Recipes from Fresh Restaurants"

serves 4

the slaw

2 cups julienned daikon

2 cups julienned carrots
2 tsp sea salt
1/2 cup white wine vinegar
1/2 cup agave

the protein

4 Tbsp canola oil
6 cloves garlic, minced
2 Tbsp tamari
2 Tbsp sesame oil
1 tsp freshly ground black pepper
1 block tofu slices 

the sandwich
small bunch of cilantro sprigs

slathering of good mayonnaise (or Veganaise is quite good)

16 slices cucumber
4 large crusty whole wheat buns or a baguette 

Marinate the tofu in the oil-tamari-garlic mixture for at least 30 minutes. In a separate bowl marinate the daikon and carrots in the vinegar mixture for at least 20 minutes.

You can either grill the tofu or eat it as is.   Pour the carrot mixture through a strainer to rid excess liquid.

Warm the bread and spread on as much mayo suits you.  Layer on the tofu, slaw mixture, cucumber and cilantro and press the bread halves together.

Serve with a side of sweet potatoes fries or green salad, if desired.  

Vegetarian Summer

There is no photo of the recipe I cooked in this post. I can't do it all, and besides this dish tastes a thousand fold better than I could make it look last night. Don't let my visual omission deter you.

I've been focusing on vegetables - rightly so - so should you,  and am coveting a new book from the River Cottage series.  It's been getting phenomenal reviews across the interweb.  Renowned carnivore spends his entire summer as a vegetarian. And he looks like he's a goofball while doing it.

Photo by KEO Films

Again, don't let that photo deter you from trying this high boost, flavourful vegetarian comfort food.  This recipe serves two with leftovers or four people, or one person with lots of leftovers...you get the idea.

The tangy feta offsets any bitterness of the greens, the dried fruit and nuts give a pleasing sweetness and crunch.  Then there is the pilaf.  Cooked with fennel and onion, using a good organic broth, a simple grain is made genius flavourful. The roasted squash is a beautiful color that melts in your mouth.

Acorn Squash with Quinoa Pilaf, Swiss Chard, Raisins & Feta
(this recipe is not Hugh's but inspired by another book entirely. I am placing my veg delight onto a book I haven't even cooked from yet!)

1 acorn squash
allspice, cinnamon, ground ginger
salt and pepper
olive oil

1 cup quinoa, rinsed and drained
2 cups organic chicken broth
1 medium fennel, diced
1 medium onion, diced

3-4 cups chopped organic swiss chard or kale
a large handful of dried raisins or cranberries
a large handful of pepitas or sliced almonds (optional)
1 large garlic clove, minced
olive oil
1/3 cup crumbled feta cheese

1. Create a tasty olive oil mixture for the squash.  Combine cinnamon, allspice, and ginger with salt and pepper and the oil, brush it over the squash (after you've sliced it in half).  Place the two halves down on parchment paper (this saves clean up). Roast for 20-25 minutes in a 350 degree oven. You know it's cooked well when a bit of pressure on the hard rind gives way.

2. Cook the pilaf. Sautee the onion and fennel until translucent. Add the quinoa and broth, bring to a boil, reduce heat and cook until the water is absorbed - about 20 minutes.

3. Cook the greens.  Heat the garlic in oil for a minute or two, add the dried fuit and toss in the pan for another minute or two.  Add the greens and cook, stirring, for three minutes (longer if you have stems).

4. Assemble the dish.  Quinoa on the plate first, topped with squash (removed from rind), sprinkle the feta over the squash before placing the greens on top. Sprinkle the nuts on if using.

So, put down the chop, tenderloin and ribs, and pick up the veg! It's worth it in the end.

Sunday Spinach & Soba

My comfort dishes are often rice/noodle bowl variations and this is a great new staple for me. I was sent a hand scripted recipe card by Jessy and this dish introduced me to Ume plum vinegar.  Don't even try to substitute...

That said, this recipe is a great base and you can try many greens (kale, chard, anything you have on hand) or add ons (vegetables, tofu, meat).  The key prize here is the dressing!

Soba & Spinach

1 pkg. soba 

1 t. olive oil

1/2 cup chopped dulse (dried seaweed, found in the seafood section)

1 cup each of spinach, arugula & mustard greens (or other greens)

1 sheet chopped nori (optional)

Dressing:

2 t. sesame oil

1 t. soy

1 t. plum vinegar  ("A tart, salty, festive condiment with beneficial organic acids.")

Cook soba according to package instructions.  Whisk together the dressing in a small bowl.  In a medium pan, saute dulse in olive oil over medium heat then add the washed greens, and cook lightly just until the fresh greens wilt.  Serve the hot noodles in a bowl with the greens and dressing.

Romaine, Sweet Corn & Blueberry Salad

Three days before official moving day, with a lot of packing left to do, and fighting rising temperatures in the city, we wanted to eat whatever would not produce extra dishes.  Leftover lasagna from the freezer served with a fresh salad fit the bill: a slightly unusual combination of blueberries and sweet corn make this salad interesting and cool.  I added a handful of trail mix (cashews, almonds, raisins, sunflower seeds) at the last minute.

Combine half a head of romaine (enough bite size pieces for two) with 1/3 cup of fresh blueberries and 1/3 cup of fresh corn (cooked and cut off the cobb, and cooled).  Toss in your favourite vinaigrette (some crushed garlic is a great addition). Add a handful of nuts, raisins and seeds too.

Recipes for my Readers

Rapid Fire Round: 

Pick a food you want to eat, inspired by each country
(in order of SJ's highest audience numbers) 

USA
image by Hannah Romeo

Canada
recipe by Massimo Capra

Netherlands
recipe by Food Pornographers

Slovakia
recipe by What's Cooking in Your World?

Australia
recipe by What Katie Ate

Switzerland
recipe by Poppy

France
recipe courtesy Good Food

United Kingdom
recipe by Jamie Oliver

Greece
recipe by The Three Cheeses

India
recipe by Food Happy

Handle with Care: Walnut, Apricot, Pear & Feta Salad

Recently I've only had eyes for Bibb lettuce. Since being served a salad with these delicate green petals at a restaurant last month, I have a new outlook on the endearing qualities of lowly lettuce and long to have  more amusing bites. But be careful; these leaves bruise easily.

And in completely unrelated news, Kristin Wiig departs SNL.  I would like to dedicate this salad to her because she's funny and she knows it.

Walnut, Apricot, Pear & Feta Salad
Bibb lettuce (half a head is good for two people)
a handful of walnut halves
4 diced dried apricots
1/2 pear, peeled and roughly sliced
1/4 cup feta, cubed
3 tablespoons chopped Italian parsley
3 tablespoons diced red onion

For the dressing mix together 2 tablespoons red wine vinegar, 2 tablespoons olive oil, salt, pepper, and a bit of freshly diced garlic.

Rebecca's Roasted Broccoli Crowns

Another incredibly easy recipe, and one to use when you are dragging yourself into the kitchen because you don't really want to cook.  These roasted gems are quite the reward.  

The "before" stares you in the face with neat rows of vibrant green and the chorus 'I-love-myself-for-eating-healthy'.   The "after" is hot, bursting with flavour, and comforting.

Trim the broccoli so you have the crowns and a bit of stem.  Quickly toss them in a vinaigrette (a little olive oil, s&p, and red wine vinegar. Maybe a drop of chili oil.).  Arrange in rows and bake at 375 on parchment paper until nicely browned. Careful not to burn your reward!   

This food magic was brought to me (and now you) by one of the best home cooks I know, Rebecca.  Here's to missed friends and good food! 

CBC's Spinach & Grilled Cheese Sandwich

 

There it is.  You know it, and you and I both love it.  I learned a couple new tricks to make a simple melted fist of comfort worth sharing.

I was driving an Autoshare to get groceries at 7pm on a recent Thursday.  Listening to CBC to keep me company, they had a short (and fluffy) piece about national grilled cheese day.  There was audio of the host observing as her producer cooked in the CBC "kitchen" (is this true?) making a traditional grilled cheese.  On the line was one of the creators/judges of the grilled cheese championship out there in California.  (Emphasis on 'out there').  But, what is worth sharing is that they were grilling both sides of the bread in butter before adding the filling and grating the cheese for an even melt.  I didn't make the fists of comfort that night for dinner but I did buy cheese at the store, and they did comfort us the next day.  

My choice was to add chopped spinach to the sandwich and serve with roasted broccoli on the side.   

It's food magic: Thai Coconut Soup

I was near Ryerson/Gerrard East last week and hungry for something resembling hope.  I found this recommendation by Frank for Thai food on blogTO.  I walked over but there were no seats available.  I left, hungry, and determined to return (the lemongrass and chile aromas were incredibly inviting).

I was in the exact same part of town the next day trying to see the fashion show by graduating students at Ryerson.  I managed to not see the show (sold out) but there happened to be a table free at (my new favourite low key restaurant) Sukhothai. I ordered a small bowl of Tom Kha Gai soup and Tapioca for dessert. 

Two nights ago I made my own version of the soup for me and Nick.  He went crazy for it!  Said it was the best soup he's likely ever had. And I happen to agree it is nothing short of food magic. 

Ingredients:

one can of coconut milk

two cups of veggie broth (or more, depending on how diluted you like it)

brown mushrooms, quartered

sugar snap peas

one medium tomato, cut into eighths

half a block of firm tofu, cubed

one tablespoon of fish sauce

three or four pieces of peeled fresh ginger

one garlic clove, diced

one stalk of lemongrass, tender parts only, diced and crushed

one or two tablespoons of red curry paste

one or two tablespoons of red chile paste 

small handful of cilantro, chopped

olive oil

Preparation:

Lightly sauté the mushrooms, peas, and tomato in a bit of oil and set aside.  Heat the coconut milk and broth in a large pot until simmering.  Add the ginger, garlic, lemongrass, fish sauce, and tofu and cook for three minutes.  Add the sautéd vegetables and cook for two minutes.  Add the curry and chile pastes, taste and add more if you like, then serve with cilantro garnish.

(you could also make the classic version using chicken stock and chicken breast instead of tofu)

All Day Breakfast: Eggs and Greens

The delight of the first meal of a weekend day keeps me coming back to a dish like this.  Crispy, tender greens weighed down only by the glory of a perfectly cooked egg.  I don't always enjoy the feeling of the end of a good day.  Afternoons lead to evenings, and to night.  Mornings have alway invigorated me and I savour the (memories) of the days I woke up (alert) before 8am.  This childlike morning time has always been my master, my teacher of joy.  There is so much hope and potential.  So much I could do with this day.  I don't want it to end.  And yet.  Afternoons lead to evenings, and to night.  One solution could be eggs and greens cooked together as if they were always meant to be this way. So comforting and easy to prepare, even at night.

(recipe follows)

eggplant salad with minted yogurt dressing

This salad would have been perfect had I grilled the eggplant long enough. And even without the distinctive grilled haloumi (I used feta pieces) or the finishing touch of sumac (read on...) the salad was a refreshing combination of flavours.  We both ate it, but (me) not overly enthusiastically.  Now you have a go at it...

Classic rice bowl (plated)

Inspired by the offerings of the popular Toronto restaurant Fresh, and a recipe tossed around kitchens and reinvented many times over by friends and families, this dish is a pleasure bomb of flavour, colour, and texture. (I offer my patronage if they open a location on the east side.)

Kanpai! Matcha to the rescue

Photo credit: The Pleasure Monger

It's very grey today. With some wet snow. And cold winds. Oh, and it will be like this all week too.  And yet.  I see something green!  Having just returned from Cuba, I needed something vibrant to get me through the rest of winter.

Tuesday's inspiration; easy eastside eats

Here's a new one: pass by that excellent restaurant I want to try soon (Ruby Watchco), read the daily menu posted in the window ($49 for 4 courses ... maybe next month), stop by their sister store (Ruby Eats) to pick up ingredients, go home and mimic their salad for supper. Oh, and round it out with a couple slices of St. Johns organic bread from the bakery on Broadview Avenue. I took home a delightful walnut and raisin loaf, plus a spelt loaf with a very pretty detail on the top.

Salad ingredients: baby greens, red onion, blue cheese, grape tomatoes, balsamic vinaigrette

Winter brunch; sweet potato hash and fluffy eggs

Yes, that was me (sort of) dancing on the snowy beach this morning.  Did you see that tree covered in ice?  Startling.  Walking back to the neighbourhood, I was tossing around ideas for lunch and came up with a classic combination that used some fresh herbs and leftover ingredients from the fridge.

Meet Tamar

Tamar E. Adler is a chef and author.  She worked at Chez Panisse.  I like Chez Panisse.  I also like this video about prepping market veg - more of her musings here.

How to Stride Ahead - Part Two from CJ Richter on Vimeo.

Sunshine on a Cloudy Day; here's to The Drink

Isn't it easy to not eat enough fresh fruits and vegetables?  (Especially vegetables??)  Unless you are my mom, an organic vegetable farmer, or a strict vegan/vegetarian, chances are you (probably) don't prioritize them enough.  It's okay, I know it's not easy.  I learned the hard way and now I try to really eat a lot of FRESH (can't emphasize that enough) vegetables and fruit (but less fruit because it's very high in sugar, which doesn't help the body fight off nasty things like cancer. *cancer loves sugar.  And yes, everybody needs sugar to survive, but too much sugar - I'm talking sweetened drinks, candy, etc. - is not a good idea. Kris Carr's blog writes about what we can do about the sugar-cancer connection here.)