Archive for the 'beans' Category

Real Baked Beans + Medicine Hat

Baked beans 1

We’ve become hooked on short-haul trips to small towns we’ve never explored in our own province. W asked if we could go on another adventure as soon as he finished school, and so we obliged by packing up the car and driving to Medicine Hat on Friday afternoon – as good a place to go as any when the forecast tipped beyond 30 degrees. The temperature in southern Alberta this weekend ranged from about 34-38 – no better time to hunker down in a hotel that has air conditioning and a water slide. (Also: no obligation to cook, do dishes or laundry.) We beat the heat with a visit to Tino’s drive-in (hilariously thin burgers, but people apparently go for the chili fries, and the ice cream was cold) and Swirls Ice Cream (my fave).

Tino's
Swirls

Because I’m a full-on coffee snob, Mike walked across the street to Tim Horton’s while I went in search of a proper cappuccino. The Station Coffee Co in downtown Medicine Hat brews Fratello beans, has some sufficiently dense and sticky cinnamon buns and squares, and is right across the street from one of the prettiest garden centres I’ve been to, with one of the many weathered brick walls you’ll see around town acting as a backdrop. Warning: it’s closed on Sundays. I KNOW. I would have bought two on Saturday and drank the other one cold. See? Coffee snob.

the station
MedHat Garden Centre

Hop across the river (I do love a town that has bridges) and you’ll find Zucchini Blossom Café, a cute little coffee shop in an equally adorable old-school block of awesome little spots – it’s a haven of baked goods, soups, salads, sandwiches and pizza – I took a cold slice of veggie pizza with me, and wound up polishing the whole thing off in the car, along with perfectly tart apple-rhubarb crumble.

zucchini blossom

A couple doors down, Skinny’s Smokehouse serves up hickory smoked pulled pork, ribs, chicken and some of the best brisket I’ve had – with cold Cokes in glass bottles and rolls of paper towel (always a good sign) and Mad magazine on the tabletops.

Skinny's 3
Skinny's 2

You can take home meat by the pound, their own barbecue sauces, or try a porkzilla – pulled pork, bacon and sausage on a soft bun. Everything comes with a side, and we tried all of them – dill-heavy potato salad, chili-spiced baked beans and truly great slaw – a rarity, it seems. And I was hooked on the thinly sliced quick pickles – I finished everyone’s off.

Skinny's 1

Apparently, people go for Thai food when in Medicine Hat. I did not know this. Fortunately, I know people who did, and they tipped us off. The Thai Orchid Room, set in the back of a sleepy new strip mall by the highway with not much around it – is not something we could have stumbled upon, but the curry and pad Thai were some of the best I’ve had. And I learned a new cocktail: gin + pomegranate juice + champagne (or prosecco), which I want to name the Alberta Summer, but I think in order to have that name it should be made with rhubarb.

Thai orchid

(These photos do not give this pad Thai and peanut curry justice. Truly.)

On Sunday morning, after discovering that most of wee downtown Medicine Hat is closed on Sundays, we hopped over to the 1912 Medalta Pottery Factory – a national historic site (!!) in the clay district, joking in the 37 degree heat that some kids get to go to Disneyland, others’ parents drag them to small town pottery museums.

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Medalta kiln
medalta 7

It was fascinating, to all of us – in a century-old factory with a row of enormous beehive kilns out front you could actually go into, it was part working ceramic studio with artists in residence, and part original factory, where in the early 1900s workers made ceramic urns, pots, jugs and dishes that were shipped around the world.

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For centuries, the South Saskatchewan River deposited alluvial silt along its banks, creating rich deposits of clay that was found to have great ceramic and brick making potential. That combined with a formation that kept the area in cheap natural gas meant Medicine Hat was a hub of industrial activity at the time.

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medalta 2

Also: they made bean pots. This, as you know, is right up my alley.

soaking beans
medalta bean pot 2

In Canada’s early days, when home cooking was done in a large central fireplace, whomever was charged with feeding everyone would simmer beans in heavy Medalta pots nestled in the coals at the back of the fireplace – behind the breads and pies, where it could stay and simmer for hours. The pots were hardy enough to be passed from generation to generation – and so when we exited the exhibit into the gift shop and they actually had some, I bought one – and it came with their real baked bean recipe tucked inside. I made a pot today, regardless of the fact that it was close to 30 outside. (If you don’t have a bean pot, you could bake these in any heavy baking dish – or do them in the slow cooker on low for 6-8 hours; that way they won’t heat up your house.)

medalta baked beans 1

Real Medalta Baked Beans

2 cups dry navy (little white) beans
1 small onion, finely chopped
2-3 garlic cloves, crushed
3/4 cup ketchup
1/4 cup packed brown sugar
1/4 cup molasses
2 Tbsp. grainy mustard
2 Tbsp. balsamic vinegar
1 Tbsp. Worcestershire sauce
1/2 tsp. each salt and freshly ground black pepper

In a bowl or medium pot, cover the beans with enough water to cover by a couple inches and let soak for 6-8 hours; alternatively, bring the two to a boil, cook for a minute, then remove from heat and let stand for 2 hours. Pour off the excess water. Preheat the oven to 325F.

Put the beans into a medium pot (if they aren’t already), add enough water to cover by a couple inches and bring to a simmer; cook for 30-40 minutes, until tender but still firm to the bite. Drain, reserving the cooking water. Transfer the beans to your bean pot (or a heavy baking dish) and add the onion, garlic, ketchup, brown sugar, molasses, mustard, balsamic, Worcestershire, salt and pepper. Add 2 cups of the leftover cooking water (add regular water to top it up if you need to) and stir to combine.

Bake, uncovered (this is the way I did it – the recipe didn’t specify) for 4-5 hours, or until the beans are tender and the sauce is thick and sticky around the edges. If they seem too dry, add more water.

Serves 8 or so.

This post was sponsored by Travel Alberta – a great partnership, since I love showing off this province so much. As always, all thoughts and words are my own.

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June 30 2015 | beans and eating out | No Comments »

Really Good Veggie Chili

Veggie chili

W lives in Minecraft world, where even when he’s not attached to the screen everything revolves around swords and armor and pickaxes and protecting oneself from creepers. The creepers in my world are the cinnamon buns that I have to bake in the morning for a photo shoot, and then sit lustily on the countertop, warm and needing to be eaten. The succession of recipes to be tested and photographed – the pizza straight from the oven, the baked cheese and waffles and pasta carbonara that I have to make and shoot, still steaming, before it gets dark. The lunch meetings and restaurant openings, the rationalization that I need to eat all this, in the name of research. It’s my job, dammit.

Veggie chili 2

So in the interest of preservation of self and pants, I’ve decided to arm myself with pots of flavourful, veggie-heavy food at all times. Things like soup and chili and baking sheets of roasted veggies. Because it’s harder to go overboard on a bowl of veg than a pile of just-baked biscuits, and even if you do, you’ll feel better for it. Or so I’m told.

(Also? This veggie chili is really good. And it gets better with time in the fridge, so you can dip into it all week.)

Really Good Veggie Chili

This is almost the same as one I made all the time years ago, but I read about Jamie roasting his sweet potato first, which seemed like a very good idea. (On the other hand, I don’t like cinnamon in my chili – I only added a pinch.)

1 medium dark-fleshed sweet potato, peeled and cut into chunks
canola oil, for cooking
salt and freshly ground black pepper
1 onion, chopped
1 red pepper, seeded and chopped
1 yellow pepper, seeded and chopped
1 jalapeno pepper, seeded and minced
3 garlic cloves, crushed
1 bunch cilantro
1 Tbsp. chili powder
2 tsp. cumin
pinch cinnamon
2 19 oz (540 mL) cans beans, such as kidney, black, romano or chickpeas
2 19 oz (540 mL) cans diced or whole tomatoes, or one of each
crumbled feta, for serving (optional)

Preheat the oven to 425F.

Spread the sweet potato out on a rimmed baking sheet, drizzle generously with oil and toss around with your hands to coat. Sprinkle with salt and pepper and roast for 25-30 minutes, until tender and turning golden.

Set a medium pot over medium-high heat, add some oil and saute the onion , peppers and garlic for a few minutes, until soft. Chop and add the cilantro stems and about half of the leaves (save the rest to put on top) along with the chili powder and cumin and cook for another few minutes.

Add the beans and tomatoes, scrape the roasted sweet potatoes into the pot, season with salt and pepper and bring to a simmer; cook for 30-45 minutes, until thickened. If you like, continue to cook it over low heat, or cool it down and refrigerate overnight to let the flavours develop a bit. Otherwise, it’s good to go. Serve hot, topped with crumbled feta (or sour cream) and fresh cilantro.

Serves 8.

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January 19 2015 | beans and one dish and vegetarian | 10 Comments »

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