Archive for May, 2008
Forget advertising junk food to kids; it should be illegal to advertise Wendy’s triple cheeseburgers and Vanilla Caramel Latte Häagen-Dazs on the TVs at the gym.
I nearly chewed my arm off on the way home at 5pm. When I got here, I scarfed down enough bites of lentil-barley salad straight from the bowl to probably make up for the 600 calories the elliptical trainer told me I burned. I completely understand the French wish of bon appetit; ravenous hunger makes even lentils and barley taste like food straight from the gods. Not that I don’t love lentils and barley under normal circumstances - just maybe not quite as much as a double cheeseburger and a pint of Häagen-Dazs.
But wait… it appears I haven’t posted my lentil-barley salad recipe! The one with feta and tomatoes? I can’t seem to find it… I suppose we generally eat it for lunch. Soon. I’d post it now, but I ate it all - there’s nothing left for a photo.
I asked Mike to mix up a batch of pizza dough while I was gone, and we made a pizza, topped with crumbled up spinach meatballs and some sautéed red pepper because that’s what was in the fridge. When it stops raining, I’ll start doing pizza on the grill again, but it’s wet and cold enough out that I didn’t mind turning on the oven. If you want to crisp up the bottom of your pizza, slide it off of the cookie sheet, directly onto the oven rack, as soon as it’s stable enough to do so. This dough recipe makes enough for two round pizzas, or one big rectangular one about the size of a large rimmed cookie sheet. I get the heavy-duty ones at Costo: they used to come in packs of 2 for $20.
Share on Facebook
May 21 2008 | leftovers | 1 Comment »
Normally I would stir up some biscuits to accompany soup, but today it was the other way around. I made a batch of pesto-filled cheese slab scones for CBC this morning, thinking they might be appropriate for our chat about kids and picnicking, but later on, when there was a slab scone to spare, I really couldn’t imagine anything better to accompany a bowl of soup. Since it has been about to rain all day long (like the pause before a sneeze), soup is fitting. Since the scones are filled with pesto, roasted tomato soup made sense. All the stars fell into alignment when I noticed a bunch of tomatoes going wrinkly on top of the breadbox.
But, the scones. Inspired by the mega scones on Heidi’s blog, these are great slabs of cheesy biscuit dough, folded over pesto to enclose it like a letter. Heidi’s version was lemony, slathered with raspberry jam and drizzled with a glaze. I turned mine into cheese biscuits, divided the dough in half and filled one package with sundried tomato pesto (this one was the best - it came to the studio with me this morning) and one with plain basil pesto, as per W’s love for the stuff.
There is so much potential for these scones. I love that you can fill them, easily, with anything; jam, preserves, cinnamon-sugar, ham and cheese, pie filling, even. Most scones take on additions well, but these you can flavor and then fill. The best part is you can slice off pieces as thin or thick as you like; it even made a great base for eggs on toast at lunch.
Pesto & Cheese Slab Scones
If you want a sweet version, omit the cheese and use jam or preserves in place of the pesto. If you like, add grated orange or lemon zest to the dough, brush the tops with milk and sprinkle with coarse sugar before baking.
2 cups all-purpose flour
2 cups whole wheat flour
1/4 cup sugar (or more if you make a sweet version)
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 cup butter, cut into pieces
1 cup grated old cheddar cheese
1/3 cup grated Parmesan cheese
1 1/2 cups buttermilk, half & half or 2% milk
1/2-2/3 cup sun dried tomato pesto or basil pesto (from a jar)
Preheat oven to 375°F.
In a large bowl or the bowl of a food processor, combine the flours, sugar, baking powder, baking soda and salt. Blend using a pastry cutter or fork, or pulse the food processor until the mixture is combined but there are still bits of butter no bigger than a pea.
If you’re using a food processor, dump the mixture out into a bowl. Add the cheeses and toss to combine. Add the buttermilk, cream or milk, and stir just until the dough comes together. Divide it in half, and on a floured surface roll each piece into a 10″-12″ square. Spread the pesto in a strip down the middle third, and fold each half over it, overlapping like a letter. If you like, brush the tops with a little extra milk.
Transfer to a baking sheet and bake for about 30 minutes, until golden. Cut into whatever sized pieces you like.
Makes two slab scones.
And the tomato soup. Another easy thing to make, and a great use of tomatoes that have passed their prime. I don’t really bother measuring, although I’ve provided some measurements below for those who crave them; I’ll use about 4 big tomatoes, 6 or so Romas, or a pint of cherry or grape tomatoes. Spread them on a cookie sheet and roast them with as many cloves of garlic as you like, then add stock and a bit of milk or cream, until you have soup with the consistency you like. Puree it until it’s chunky or smooth.
Roasted Tomato Soup
It’s important to use ripe, flavorful tomatoes for this soup, since their flavor is paramount. If you have overripe, wrinkled, or squishy tomatoes around, use them up, so long as they don’t have any bad spots. Roasting them transforms their flavor, making them sweet and smoky. It’s a great way to make tomato sauce for pasta, too - just blend it without adding the stock.
about 3 lb. ripe tomatoes
a good drizzle of canola or olive oil
Salt and pepper
1 head garlic, cloves peeled (or 2 cloves, if you don’t want it too garlicky)
2 cups (500 mL) chicken or vegetable stock
2 tsp. sugar
1/2 cup milk, half and half or whipping cream (optional)
Chopped fresh basil or pesto (optional)
Preheat the oven to 450°F.
Cut the tomatoes in chunks (or in half, widthwise, if you’re using Roma tomatoes) and place them on a large rimmed baking sheet or in a roasting pan with the cloves of garlic. Drizzle them with olive oil and sprinkle with salt and pepper. Roast for about an hour, until the tomatoes are juicy with dark edges and the garlic is very soft. Set it aside to cool for a bit.
If you have a hand-held immersion blender (I highly recommend one), transfer the tomatoes, garlic and all the juices that have collected in the pan into a
medium saucepan and set it over medium heat. If not, transfer it to a blender or food processor, puree it (add a little stock if you need to get it moving) and then transfer it to a pot. Add the chicken stock and sugar. Bring to a simmer and cook for about 10 minutes. If you are going to add cream, turn the heat down to low and add it at the last minute, stirring just until the soup is heated through. If you like, stir in a small handful of chopped fresh basil or a spoonful of pesto just before serving.
Print Post
Share on Facebook
May 20 2008 | bread and freezable and soup | 5 Comments »
I have to share a snippet from one of the greatest emails I’ve ever received. This was sent not to me, but to someone I’ve never met from someone I’ve never met, and the one on the receiving end forwarded it to me because she thought I’d get a kick out of it. (I did.):
Just an update on the “pear gingerbread upsidedown cake” situation. I took two PGUCs to a CWA coffee morning and they very nearly caused a stampede. I sent the recipe to five women. One of them took it to a Conoco-Phillips coffee morning and handed out four copies of the recipe. Trouble is, now I feel like I can’t take it to any more coffee mornings because someone else is sure to show up with it - after all, pretty much everyone in town has the recipe by now. I predict that this recipe alone will cause Jakarta grocery stores to run out of molasses.
I have no idea what CWA stands for, but the very idea that Jakarta might be hurting for molasses as a result of this recipe has made me smile for days. So although I rarely make this except during the fall and at Thanksgiving, I can’t wait that long. Besides, there were several pears with giant bites out of them sitting in my fruit bowl.
And here’s the recipe that’s apparently causing a run on molasses in Jakarta:
Upside-Down Pear Gingerbread
One of the biggest selling points of an upside-down cake is the fact that it needs no decorating. When you invert the cake the pear slices end up on top, making it look gratifyingly complete with no need for frosting. It does, however, scream for ice cream or whipped cream – provide a bowl of it alongside for people to serve themselves, or put a dollop on each slice. Pear gingerbread is also great with thick vanilla yogurt. It even works for breakfast.
Topping:
1 Tbsp. butter
2 Tbsp. honey or corn syrup
1/3 cup packed brown sugar
1-2 ripe but firm pears or tart apples, peeled and thinly sliced
Gingerbread:
1/4 cup butter or non-hydrogenated margarine, softened
1/2 cup packed brown sugar
1 large egg
1/2 cup buttermilk or sour milk
1/4 cup dark molasses
1 Tbsp. grated fresh ginger, or 1 tsp. powdered ginger
1 cup all-purpose flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. allspice (optional)
1/4 tsp. salt
Preheat the oven to 350°F and spray an 8″ or 9″ round cake pan with nonstick spray.
To make the topping, melt the butter, honey and brown sugar in a small saucepan over medium heat or microwave it until it’s smooth. (Or combine them in the bottom of the pan, put it in the oven until it melts, then take it out and stir it together.) Pour the mixture over the bottom of the pan and arrange the pear slices on top, placing them tightly together - they shrink a bit as they cook, so you can even get away with overlapping them.
To make the gingerbread batter, beat the butter and brown sugar in a medium bowl until well blended. Add the egg, buttermilk, molasses, and ginger and beat until thoroughly combined.
In a small bowl, stir together the flour, baking soda, cinnamon, allspice and salt. Add the dry ingredients to the egg mixture and stir by hand or on the lowest speed of an electric mixer just until the batter is combined. Pour the batter over the sliced pears.
Bake the cake for about 40 minutes, until the top is springy to the touch. Let it stand for 5 minutes, then run a knife around the edge of the cake and invert it onto a plate while it’s still hot. If it cools too much and sticks to the pan, warm it in the oven again before you try to invert it. Don’t worry if any pear slices stick to the bottom of the pan – simply peel them out and place them back on top of the cake where they belong.
And here’s a more summery thing to do with it: to make Blueberry Gingerbread, omit the topping and stir 1 cup of fresh or frozen (unthawed) blueberries into the batter. Bake it as directed in an 8″x8″ pan, and cut into squares.
For dinner, cold sesame noodles. Sesame noodles because I’ve had this weird craving for them for months, and also: have you seen what we’ve been eating lately? I actually wished we had some tofu that I could press the moisture out of and caramelize in the way that Heidi does on 101 Cookbooks. I mean, look at the mahogany colour of that tofu! (I generally don’t consider myself a tofu fan, but I do like it once in awhile when it’s nicely flavoured and crispy. The trick to this is pressing some of the excess moisture out. Soft tofu can also easily travel incognito in things like smoothies and peanut sauce.) My ulterior motive is a piece on picnics tomorrow morning for which I needed to do a test batch of noodles before bringing it to the studio.
A few weeks ago I was at an Asian grocery (Arirang, beside Community Natural Foods on 10th Avenue SW) looking for panko, and picked up a couple packages of fresh noodles. They are the thick(ish) ones you see in Shanghai noodle dishes at Chinese restaurants.
My intent was to take a stab at Shanghai noodles, since W devours them whenever we get takeout. Halfway through the cold sesame noodles it occurred to me that he might not appreciate a dish of cold, vinegary noodles, and so pulled some out of the pot and fried them up in a slick of sesame oil (in the pan that had just done the garlic and ginger), with a drizzle of soy sauce and dab of honey (I have no idea what they do to Shanghai noodles to make them that way), and they turned out pretty well, actually. I sprinkled them with sesame seeds, and he devoured them just as enthusiastically as those that cost $12.95 a plate.
It occurred to me then that my favourite cold sesame noodles might very well have been sautéed before being cooled down and tossed with the dressing/sauce; I think next time rather than just boil and cool the noodles, I’ll give them a quick flash in the pan, too, before cooling them off.
Cold Sesame Noodles
1 Tbsp. canola oil
2 garlic cloves, crushed
1 Tbsp. grated fresh ginger
2 Tbsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice or balsamic vinegar
1 1/2 Tbsp. honey or sugar
a tiny squirt (about 1/4 tsp.) chili sauce or sambal oelek
1 lb. fresh Chinese noodles, rice noodles or spaghetti
2-3 green onions, thinly sliced
1/4 cup toasted sesame seeds (optional)
1/2 cup chopped roasted peanuts (optional)
In a small skillet (or a large one, if you want to sauté your noodles after you boil them) heat the canola oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and chili sauce.
Meanwhile, cook the noodles according to the package directions, or until tender. Drain them in a colander and run them under cold water to stop them from cooking and cool them down. (Alternatively, drain them and then toss them into a hot skillet with a bit of sesame and/or canola oil, and toss for a few minutes, until the noodles start to brown; set aside to cool before tossing with the dressing.)
Add to the bowl of dressing along with the green onions and sesame seeds and toss well to coat. Let sit for an hour, or refrigerate overnight. Serve topped with chopped peanuts, if you like. (this is best served at room temperature.)
Serves 4-6.
Share on Facebook
May 19 2008 | cake and pasta and vegetarian | 4 Comments »
Don’t hate me because I’m hungry.
My parents, sisters and (remaining) husbands left the kids with babysitters and went for a real, grown-up dinner at River Café tonight - something we’ve actually not ever done since grandkids started appearing. (Well, we might have at some point since #1 appeared 17 years ago, but not since they started coming in quick succession.)
I really love River Café, especially in summertime when the patio is open and the place is airy and not too hot or bright. Fall is beautiful, too. And spring. And winter, when the island is covered in snow and frost and you get a spot by the stone fireplace and don’t want to leave. Because I’m not independantly wealthy, I’m not a regular visitor; lunch and weekend brunch are good ways to experience the place if you’re the one paying. On Sundays there’s no corkage fee, so that helps. We brought a few bottles, and my pregnant (one of the reasons we were celebrating on Day 100 that I was not yet allowed to tell) sister drove.
It would have been far too wordy to list what I ate for dinner tonight at the head of this post:
An amuse buche of Maple Braised Wild Boar Jowl on Potato Rösti (just because it was jowl; when am I ever going to have the opportunity to eat jowl again? It was similar to the beef cheeks I had in Toronto with E - the texture of flank steak, but extraordinarily tender.)
House Cured Duck Prosciutto / Red Wine Preserved Cherries / Hanninen Farm Hazelnuts (sorry, no photo - I kind of wish I chose the morel mushroom peroghies.)
Olson’s High Country Farm Bison Tenderloin / Bison Pemmican with Anchovy Herb Marinated Cherry Tomatoes, Sunchokes and Grilled Ramps (I always order bison if I have the opportunity at a place like this - I know it will be cooked perfectly! Ramps are like a large green onion - sort of halfway between a green onion and a leek, but more garlicky.)
And a spectacular Lemon Blueberry Tart topped with Earl Grey Ice Cream, sitting in a puddle of orange caramel that actually reminded me more of marmalade than pf caramel; luckily I am a fan of marmalade, but more so on toast. The flourless chocolate cake my dad ordered was also mind-numbingly good.
And of course their fresh rosemary bread with butter as a palate cleanser between courses. (Hey, they didn’t bring out sorbet, what was I supposed to do?)
I was inspired by a few things on the menu - red lentil hummus, big, crunchy Yorkshire puddings stuffed with braised beef rib, and the best mushroom barley risotto I think I’ve ever had - we all picked it off Mike’s plate until he had hardly any left. It was nuttier, chewier and far less starchy (the heavy starchiness is not a selling point for me) than regular rice risotto - and of course far higher in fiber. Stay tuned - I will definitely be giving it a try!
Share on Facebook
May 18 2008 | eating out | 1 Comment »
I worked today, cooking for Customer Appreciation Day at Willow Park. (On these days I get to rifle through their massive kitchens and challenge myself to creatively use up whatever has piled up in their fridges and freezers. They have an entire fridge devoted to cheese. Today they had more Spolumbos sausages than I ever care to see in one place again.)
I got home around 5, and we decided to have an impromptu barbecue on the back porch to celebrate the fact that a) the trees are finally starting to grow leaves, and b) it’s actually warm enough (33 this afternoon!) to have an impromptu barbecue on the back porch. So a bunch of assorted friends congregated in our back yard; K & N brought cross sections of corn on the cob, wrapped in bacon (inspired by the menu at Palomino). J & P brought teeny sweet peppers, tossed in olive oil and balsamic vinegar, and chunks of pineapple threaded onto skewers to grill for dessert. Everything got thrown on the grill, but unfortunately I got distracted taking photos of all the boys hanging out the kitchen window and our bacon-wrapped corn caught fire. After extracting the cobs, we actually had to douse the lingering flames with baking soda.
To make bacon-wrapped corn, all you need to do is cut the corn into chunks about the same width as your strips of bacon, then wrap a strip of bacon around each piece, securing it with a toothpick. (Soak them in water first if you don’t want them to burn.) Grill, turning as you need to, until the corn is sort of shrink-wrapped by the cooked bacon.
The peppers, similarly, were slicked with oil (and a bit of balsamic) and tossed whole onto the grill until they were slightly charred and soft, then returned into their bowl with its oily, vinegary residue.
I didn’t have much time to think about what to make (Spolumbos sausage would have been easy), nor did I feel much like cooking anymore, so called my trusty pork satay into service - besides being quick, they are easy for larger numbers of people to eat while sitting on folding chairs on the deck. Plus, I haven’t met a little boy yet who didn’t love meat on a stick.
I told you - when I stumble upon something that works, I make it over and over again. I did switch back to the maple-rosemary version though.
.jpg)
Maple-Rosemary Pork Satay
2 pork tenderloins
Marinade:
1/4 cup maple syrup
3 Tbsp. lemon juice
3 Tbsp. soy sauce
2 Tbsp. grainy Dijon mustard (or any mustard you like)
2 Tbsp. chopped fresh rosemary
Cut the pork tenderloin in half widthwise, then into even strips lengthwise. Put them into a ziplock bag along with the marinade ingredients; knead the bag a bit to blend everything, then stash in the fridge for up to 24 hours or in the freezer for up to 6 months.
When ready to grill, soak bamboo skewers for at least 10 minutes, then thread the pork onto the skewers and grill for a couple minutes per side (depending on the thickness of the pork), just until done. Serve hot, warm or cold, preferably with peanut sauce.
Makes lots. (We fed 8 adults and 5 kids.)
For dessert, the pineapple was simply grilled until it was soft and grill-marked, then drizzled with honey.
And finally, a raspberry crumble cake, made with a handful of the frozen raspberries I keep in the freezer for smoothies. This eat-straight-from-the-pan cake is one of my favorite go–to recipes, and perfect for summer because you get the benefit of cake and fruit crumble all in one. It’s not too sweet, easy to eat with your fingers, and can be made with any kind of fruit you have around, even if it’s getting wrinkly. In the summer, use berries, peaches or plums, and add some grated lemon zest to the batter. At Christmas, try it with pears and cranberries with grated orange zest in the batter.
Apple, Plum or Berry Crumble Cake
Sometimes I throw a handful of sliced almonds into the crumble mixture, or sprinkle them overtop before the cake goes into the oven. For a raspberry-almond cake, you could also use almond extract in place of the vanilla in the cake batter; this would go well with raspberries.
Crumble:
1/2 cup whole wheat or all-purpose flour
1/3 cup packed brown sugar
1-2 Tbsp. ground flax seed (optional)
a shake of cinnamon (optional)
2-3 Tbsp. butter
Cake:
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1/2 cup low fat sour cream or plain yogurt
Fruit:
a large apple (peeled and sliced), or 3 plums, pitted and thickly sliced, or a large peach or nectarine, pitted and sliced, or a cup or so of fresh or frozen (unthawed) berries
Preheat the oven to 350°F. Spray an 8″ square or round pan with nonstick spray.
To make the crumble, stir together the flour, brown sugar, flax seed, cinnamon and butter and blend it with a fork or your fingers until the mixture is well-combined and crumbly. Set aside.
To make the cake, combine the flour, baking powder, and salt in a small bowl. In a medium bowl, beat the butter and sugar with an electric mixer until it’s light and fluffy. Beat in the egg. Add half the flour mixture and stir by hand just until it’s combined. Stir in the sour cream, then the remaining flour mixture, stirring until it’s just blended.
Spread the batter into the prepared pan. Spread the apples, plums, peaches or berries on top and sprinkle with the crumble mixture. Bake for about 30 minutes, until the cake is golden and springy to the touch. (Springiness may be difficult to test with the fruit in the way – you could also test it by sticking a toothpick or bamboo skewer into the cake. If it comes out with moist, not gooey, crumbs sticking to it, it’s done.)
Share on Facebook
May 17 2008 | appetizers and cake and pork and snacks and sweet stuff and veg | 5 Comments »
I took so many photos today. Of the roasted chick peas and chard, of the lemon potatoes, of the smoked lamb on and off the smoker, and drizzled with a dark blend of Worcestershire, vinegar and molasses on our ciabatta buns. All in the idyllic setting of our friends’ airy backyard veranda. The photos were stellar, on account of the fabulous food and setting of course, but when I got home and downloaded them, they disappeared from my computer and camera. It’s likely that I did something in my sleepy stupor, but damn. It.
So yes, we went for dinner at Mike & Natasha’s, so that we could finally try out the smoker we kept hearing so much about. They smoked a leg of lamb, and let me tell you, it was fantastic.
When I heard lamb was in the smoker, I figured roasted lemon potatoes were in order - something I’ve been meaning to try, but never got around to. I searched epicurious for one (sometimes I’m too daunted by the sheer number of cookbooks on my shelves) and came up with a recipe for Roasted Potatoes with Garlic, Lemon and Oregano, excerpted from Aglaia Kremezi’s book The Foods of the Greek Islands. Definitely a keeper, although I may increase the amount of lemon juice next time.
I surfed on, seeking inspiration for something side-dishy to bring that went with lamb. I’ve been trying to revive a bunch of chard I bought last weekend in a glass of water on the countertop, but it is not responding well to treatment anymore, so I searched for something using chard and came across a recipe for roasted garbanzo beans and garlic with swiss chard, and thought I’d give it a go. Another success. As always, I changed it drastically, and if you follow the original recipe I don’t recommend doing it all in advance, as it offers as an option. The chick peas were wonderfully crunchy and soft when they were fresh from the oven, but hours later were a little pasty. Also, the recipe calls for far more olive oil than I think is necessary. You end up draining it all off anyway - and there’s no need for the beans to boil in oil. (The original called for 1 1/4 cups with the chick peas - I used about 1/3 cup.)
And fresh mint mojitos to wash it all down.
Roasted Chick Peas with Garlic and Chard
Chick peas:
1 19 oz. (540 mL) can chick peas (also known as garbanzo beans), rinsed and drained
1 head of garlic, separated into cloves and peeled
2 shallots or 3 green onions, roughly chopped
2 bay leaves
1/3 cup olive or canola oil
Chard:
2 Tbsp. olive or canola oil
1 large bunch Swiss chard, center stems removed and leaves coarsely torn
6 garlic cloves, crushed
1/2 cup vegetable, chicken or beef broth
Preheat oven to 400°F. In a baking dish or cast iron skillet, combine the chick peas, garlic, shallots or green onions, bay leaves and oil. Roast for about 45 minutes, shaking the pan once or twice, until everything is golden.
If you used a cast iron skillet, pour the chick pea mixture into a bowl and set the skillet on the stove top. (Otherwise, pull out a skillet.) Drizzle with oil and when it’s hot but not smoking, saute the chard and garlic for about 5 minutes, until it’s wilted. Pour the stock overtop, cover and cook for another 10 minutes, until the chard is tender. Remove the lid and drain any excess liquid away.
Add the chick pea mixture to the pan, season the whole thing with salt and pepper, toss around (add a little extra oil if you need to) until heated through, and serve.
Roasted Potatoes with Garlic, Lemon and Oregano
3 lbs. Yukon gold or baking potatoes, peeled and cut into 1 1/2 inch pieces
1/2 cup olive or canola oil
4 garlic cloves, crushed or thinly sliced
1 1/2 tsp. dried oregano, crumbled
1 tsp. salt
Freshly ground black pepper
1/2 cup beef or chicken stock
1/3 cup lemon juice
chopped fresh oregano (optional)
Preheat oven to 400°F. Spread the potatoes in a single layer in a 9″ x 13″ baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are golden and cooked through. If you like, sprinkle with fresh oregano.
Print Post
Share on Facebook
May 17 2008 | beans and veg | No Comments »
Yesterday we spent a big chunk of the afternoon at Prince’s Island Park. Deciding that it had finally warmed up enough to warrant a picnic, we packed up all the leftover salads, a loaf of no-knead bread, chunk of cheese and the rest of the sweet potato cake, grabbed a jug of lemonade out of the fridge, stirred up a batch of peanut sauce and turned a couple of pork tenderloins that had been marinating in the fridge into satay. It was, I think, the Best Picnic Ever. As E (who is from the UK) put it: “this pork is the dogs’ bollocks!”
Pork tenderloin hands-down makes the best satay. It’s the leanest but also the most tender cut of pork, and its shape naturally lends itself to being cut into long strips. I cut mine in half crosswise first, then lengthwise, making sure the pieces are fairly even. The best thing about satay is that you can freeze the pork in its marinade, which acts as a sort of insulation against freezer burn. So when you buy pork tenderloin, and they are much cheaper when you buy 4 than when you buy 1 or 2, you can slice up the extras, put them in a baggie, pour some sort of marinade over (I’ll pour a glug of orange or lime juice, a glug of soy sauce, a spoonful of brown sugar or honey and a smaller spoonful of grated ginger, and maybe a crushed clove of garlic and a drizzle of sesame oil), knead it a little to blend it all together and stash it in the freezer. When I want satay, I’ll pull it out and let it thaw; in a bowl of warm water if I’m in a hurry.
In this case I had been marinating the pork tenderloins whole in maple syrup, soy sauce, grainy mustard, lemon juice and some chopped rosemary, intending to turn them into something else, but sliced, skewered and grilled they were equally fantastic. We quickly grilled them (it only takes a few minutes), then wrapped them in foil and they were the perfect temperature by the time we spread out our blanket. Peanut sauce is essential: in this case I spooned some peanut butter into a blender and added a squirt of lime juice and some chicken stock to thin it down (coconut milk would work too, but is high in saturated fat), a glug of soy sauce to salt it, and a clove of garlic, spoonful of grated ginger, and a dab of curry paste to jazz it up. Whiz until smooth and it will keep in a jar in the fridge for at least a week. (If you absolutely must have a recipe, I posted one on Day 106.)
All this to say that tonight, after our company packed up and headed toward Drumheller, M and W ate the leftover satay and quinoa salad while I met my friend T for bellinis and pizza.
Pork Satay
2 pork tenderloins, trimmed of fat
1/4 cup orange juice
1/4 cup soy sauce
2 Tbsp. lime or lemon juice
1 Tbsp. packed brown sugar or honey
1 Tbsp. grated fresh ginger
3 cloves garlic, crushed
1 tsp. curry powder and/or 1/2 tsp. ground cumin
2 green onions, chopped
Combine everything but the pork in a medium bowl. Cut the pork into strips and add to the marinade, stirring well to coat. Cover and refrigerate for 2 hours or overnight, or freeze for up to 6 months.
Soak bamboo skewers in water while the pork is marinating. Thread strips of pork onto the skewers and grill or broil for about 3 minutes per side, just until cooked through. Serve hot, warm or cold with peanut sauce for dipping. Makes about 1 1/2 dozen satay.
Per satay: 56 calories, 1 g total fat (0.3 g saturated fat, 0.4 g monounsaturated fat, 0.1 g polyunsaturated fat), 9.3 g protein, 1.2 g carbohydrate, 22.3 mg cholesterol, 0.2 g fiber. 16% calories from fat.
Print Post
Share on Facebook
May 15 2008 | appetizers and on the grill and pork and snacks | No Comments »
I had to go to the Jully Black concert tonight, so wanted to ensure our houseguests were properly subdued on the couch before I left, so that I didn’t miss anything. Remembering how easy it is to make risotto, and with a bag of near-wilted spinach in the fridge, I thought I’d stir up a pot. Their reaction: “risotto?!! That’s so hard to make!” Not really - it requires about the same level of skill as making oatmeal, only you use rice and stock. You don’t need to attend to it religiously; contrary to popular belief, you can walk away from it once in awhile. And it takes on all sorts of additions beautifully.
So I made the same lemon Parmesan risotto I’ve made before, stirring in a few handfuls of torn spinach after the cheese, and then threw in some thawed frozen raw tail-on shrimp, stirred them into the hot risotto and put the lid on the pot until they turned pink. Finish it with the juice of a lemon, and that’s it.
Unfortunately, I forgot that R is allergic to shrimp. (I’m not the greatest host.)As we stood by the pot and stirred, we daydreamed all sorts of risotto possibilities, including a sweet version with caramelized pears and mascarpone, and another with crumbled blue cheese, swirled through so that it only partially melts, served with thinly sliced steak on top.
After the concert, I came home and we assembled the pavlova we made yesterday but were too full to eat. A big one this time, that we cut into crunchy wedges that were filled with sweet whipped cream and topped, again, with tangy passionfruit. (I know, once I do something that works so well, I tend to repeat myself.) And because passionfruit isn’t all that common, people are always interested in trying it out, even though the insides look like something that might be used in a low-budget sci-fi movie.
R summed up the passionfruit perfectly: “it looks like you killed it by cutting it open.”
Print Post
Share on Facebook
May 15 2008 | one dish and seafood and vegetarian | 2 Comments »
I know, steak twice in under a week? This time I blame our Vancouver friends, who spied the BBQ and wanted a taste of Alberta beef. All we did was rub them with canola oil, salt and pepper and grill them medium-rare. I took some pork ribs out of the freezer too (best to pawn them off on company, rather than down a rack between the two of us), which, as always, I preroasted on a rimmed cookie sheet, covered with foil, at 300F for a couple hours before throwing on the grill. (You can do this a day or two ahead and keep them in the fridge; the long slow cooking time breaks down tough connective tissues, which is what makes the meat fall-off-the-bone tender.) I crushed a few cloves of garlic and grated some ginger into the last third of the jar of hoisin sauce, and then stirred in a couple spoonfuls of honey. This got brushed onto the ribs before they went on the grill, but promptly caught fire on account of the high sugar content. (This is typical of most barbecue sauces, which usually have sugar as the first ingredient.)
We tried to offset the quantity of meat with an even greater number of salads; the usual brown and wild rice one, a tossed green salad with croutons made of bread that I brushed with garlicky olive oil and grilled, then tore into pieces, and another Ichiban salad since I had leftover dressing. And quinoa with mango and curried yogurt - something I made for a segment on CBC radio this morning, which I was decidedly less thrilled with than the 63 people who voted 97% in favour of it on epicurious.com.
Quinoa with Mango and Curried Yogurt
Dressing:
1/3 cup plain yogurt
1 Tbsp. fresh lime juice
2 tsp. curry powder
1 tsp. finely grated fresh ginger
salt and pepper
2 Tbsp. canola oil
Salad:
1 1/2 cups quinoa
1 ripe mango, peeled, pitted, and diced
1 roasted red pepper, chopped
1 fresh jalapeño pepper, seeded (the seeds and membranes contain the most heat) and minced (optional)
a handful of fresh cilantro, chopped
1/2 cup salted roasted peanuts or cashews, chopped
In a small bowl, whisk together the yogurt, lime juice, curry powder, ginger, salt and pepper. Add oil in a slow stream, whisking until combined.
Rinse quinoa well in a few changes of water, rubbing grains and letting them settle before pouring off water. Cook in a large pot of boiling water for 15 minutes, rinse under cold water to stop it from cooking, and drain well in a sieve.
In a large bowl, toss the quinoa with the mango, red pepper, jalapeño and cilantro. Drizzle with dressing and toss to combine; top with chopped peanuts or cashews.
Serves 6.
And here’s something cool: if you moisten a paper towel, sprinkle it with quinoa and top it with another damp towel, it will sprout. (If you live in Calgary, you may have to re-moisten the paper towel once in awhile.) Germination activates natural enzymes and boosts vitamin content, and the wee sprouts are perfect to add to salads.
Share on Facebook
May 14 2008 | grains and salads | 2 Comments »
Some good friends of ours arrived from Vancouver tonight, and since we didn’t know their ETA or whether they’d be hungry upon their arrival, we made a pot of black bean soup, baked a loaf of no-knead bread and some pita chips, and mixed up some roasted red pepper hummus. All things that keep well and provide the sort of nourishment one might need after spending 10 hours in the car with a toddler. (Further post-drive therapy included the couch, The Big Lebowski and plenty of White Russians.)
Earlier in the day I had baked a sweet potato cake (similar to a carrot cake, but with grated sweet potato in place of the carrots) to take photos for an article in What’s Up Kids magazine in Toronto. Willem stood guard by it all afternoon, and by the time our friends arrived and we got to eat it, the swirly icing had been further festooned by his tongue.
Sweet Potato Cake with Lemon Cream Cheese Frosting
2 cups all-purpose flour
1 cup whole wheat flour
1 1/2 cups sugar
1 Tbsp. baking soda
2 tsp. cinnamon
1 tsp. salt
1 cup canola oil
4 large eggs
2 tsp. vanilla
1 medium sweet potato, unpeeled and coarsely grated (about 2 cups)
1 cup applesauce
1 cup chopped dried fruit, nuts or a combination (optional)
Cream Cheese Frosting:
1 8 oz. (250 g) pkg. regular or light cream cheese, at room temperature
1/4 cup butter, softened
1 Tbsp. lemon juice
2-3 cups icing sugar
Preheat the oven to 325°F (170°C). Spray a Bundt pan or two 9″ round cake pans with nonstick spray.
In a large bowl, stir together the flours, sugar, baking soda, cinnamon and salt. In a smaller bowl, stir together the oil, eggs, and vanilla. Add the oil mixture, grated sweet potatoes and applesauce to the dry ingredients and stir by hand until almost combined. Add the nuts and dried fruit and stir just until the batter is blended.
Pour the batter into the prepared pan(s). Bake for 1 hour and 15 minutes for a Bundt cake, or 40-45 minutes for layer cakes, until the tops are cracked and springy to the touch and the edges are pulling away from the sides of the pan. Cool the cake(s) in the pan for 10-15 minutes, then loosen the edge with a knife, and invert onto a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter with an electric mixer until smooth; add the lemon juice and 2 cups of the icing sugar and beat until well blended. Add the remaining icing sugar, a bit at a time, until you have a soft, spreadable consistency.
Print Post
Share on Facebook
May 12 2008 | cake | 3 Comments »
« Prev - Next »
.jpg)
