Wednesday, March 20, 2013
Tuesday, June 15, 2010
Leading the Vegetable Brigade
People are often amazed at the variety of food my two kids eat. At 10 and 12, their palettes are fairly sophisticated and open to new culinary experiences. This gives me free reign in the kitchen and since I can replicate or invent some crazy savory dishes our weekly meals rarely fall into the Hamburger Helper category. Give me two hours, fresh ingredients and unlimited power and I can often create, well a mess, but also some fantastic food porn. Vegetables, however, I tend to keep simple and stick to the basics.
What do I mean by this? A few months earlier I received in my biweekly farm share something called a "sun squash" and had no idea what the @#&%#@ to do with it. So I did nothing and the poor thing died a moldy death in my fridge. It was a sad day.
But I saw friends all around me creating amazing side dishes out of exotic greens and other vegetables that had never graced a dinner table in Middle America. I knew I wanted to join their ranks, to become a leader in the vegetable brigade. I spent a misty Saturday morning wandering around the local farmer's market perusing stalls full of local, organic and heirloom versions of both the familiar and the unknown. Finally, I decided begin my foray with a fairly inexpensive and hardy Swiss Chard and a recipe requiring few ingredients and little prep.
As I stood in the kitchen I kept staring at this pile of green which looked as if it should be growing amongst the shrubbery out back, not laying there on the cutting board. Doubts still whirling in my brain, I grabbed my newly sharpened Wusthof and started roughly chopping the trimmed chard. From there it was into the pre-warmed sauté pan where the chard was tossed and turned by my deft hand and bamboo tongs.
One thing to keep in mind is that chard, though yummy, is not the most attractive vegetable, especially while it is cooking - aka "wilting into an unappetizing mass reminiscent of spinach my mother forced me to eat as a child." This got me worrying, my kids will eat it? I sure hoped so.
Luckily, after the addition of some crushed red pepper, chopped garlic and fresh squeezed lemon juice a zesty aroma filled the kitchen. The smell went far to counteract the unappealing appearance of the mushy mass in the pan to such an extent, the kids wandered out of their rooms to find out what smelled so great.
The result? A tangy, spicy pile of greeny goodness that complimented the pan seared steak and sautéed mushrooms. A1 and A2 (these are my kids Alex and Ana and my fiercest food reviewers) gave it a thumbs up. "It's not good, but great at the same time. I can't stop eating it" was the verdict. A2 felt I was heavy handed with the lemon. Out of the mouth of babes.
Definitely a make again and make often dish. And yes, your kids will eat it.
Spicy Swiss Chard with Lemon
Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.
Yield: 6 servings (sejavascript:void(0)rving size: 1/2 cup)
Ingredients
* 2 teaspoons olive oil
* 16 cups trimmed Swiss chard (about 2 pounds)
* 1/4 to 1/2 teaspoon crushed red pepper
* 3 garlic cloves, minced
* 1 tablespoon fresh lemon juice
* 1/8 teaspoon salt
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.
Nutritional Information
Calories:
43 (38% from fat)
Fat:
1.8g (sat 0.3g,mono 1.2g,poly 0.2g)
Protein:
2.6g
Carbohydrate:
6g
Fiber:
2.3g
Cholesterol:
0.0mg
Iron:
2.6mg
Sodium:
345mg
Calcium:
74mg
What do I mean by this? A few months earlier I received in my biweekly farm share something called a "sun squash" and had no idea what the @#&%#@ to do with it. So I did nothing and the poor thing died a moldy death in my fridge. It was a sad day.
But I saw friends all around me creating amazing side dishes out of exotic greens and other vegetables that had never graced a dinner table in Middle America. I knew I wanted to join their ranks, to become a leader in the vegetable brigade. I spent a misty Saturday morning wandering around the local farmer's market perusing stalls full of local, organic and heirloom versions of both the familiar and the unknown. Finally, I decided begin my foray with a fairly inexpensive and hardy Swiss Chard and a recipe requiring few ingredients and little prep.
As I stood in the kitchen I kept staring at this pile of green which looked as if it should be growing amongst the shrubbery out back, not laying there on the cutting board. Doubts still whirling in my brain, I grabbed my newly sharpened Wusthof and started roughly chopping the trimmed chard. From there it was into the pre-warmed sauté pan where the chard was tossed and turned by my deft hand and bamboo tongs.
One thing to keep in mind is that chard, though yummy, is not the most attractive vegetable, especially while it is cooking - aka "wilting into an unappetizing mass reminiscent of spinach my mother forced me to eat as a child." This got me worrying, my kids will eat it? I sure hoped so.
Luckily, after the addition of some crushed red pepper, chopped garlic and fresh squeezed lemon juice a zesty aroma filled the kitchen. The smell went far to counteract the unappealing appearance of the mushy mass in the pan to such an extent, the kids wandered out of their rooms to find out what smelled so great.
The result? A tangy, spicy pile of greeny goodness that complimented the pan seared steak and sautéed mushrooms. A1 and A2 (these are my kids Alex and Ana and my fiercest food reviewers) gave it a thumbs up. "It's not good, but great at the same time. I can't stop eating it" was the verdict. A2 felt I was heavy handed with the lemon. Out of the mouth of babes.
Definitely a make again and make often dish. And yes, your kids will eat it.
Spicy Swiss Chard with Lemon
Although 16 cups seems like a large amount of chard, it will cook down. Three simple ingredients--crushed red pepper, garlic, and fresh lemon juice--round out the flavor.
Yield: 6 servings (sejavascript:void(0)rving size: 1/2 cup)
Ingredients
* 2 teaspoons olive oil
* 16 cups trimmed Swiss chard (about 2 pounds)
* 1/4 to 1/2 teaspoon crushed red pepper
* 3 garlic cloves, minced
* 1 tablespoon fresh lemon juice
* 1/8 teaspoon salt
Preparation
Heat oil in a large Dutch oven over medium-high heat. Add chard; saute 1 minute or until slightly wilted. Stir in pepper and garlic. Cover and cook 4 minutes or until tender, stirring occasionally. Uncover and cook 3 minutes or until liquid evaporates. Stir in juice and salt.
Nutritional Information
Calories:
43 (38% from fat)
Fat:
1.8g (sat 0.3g,mono 1.2g,poly 0.2g)
Protein:
2.6g
Carbohydrate:
6g
Fiber:
2.3g
Cholesterol:
0.0mg
Iron:
2.6mg
Sodium:
345mg
Calcium:
74mg
Tuesday, June 8, 2010
Dining Adventures in the TO
So, I don't know about you, but if I am in an unfamiliar place, I often ask the locals where they would take friends to dinner. I shouldn't have asked the concierge at the Sheraton. They sent us (even though we had an indepth conversation about being foodies) to Alice F-something, a Italianesque psuedo Earls or Stanfords. Despite Journey being pumped through the speakers it seemed OK but not what we wanted. Instead, my intrepid Edmontonian friend Carmelle whipped out her BlackBerry and we trekked eight blocks to Terroni.
I usually don't go out for Italian. I'm fairly adept at whipping up a Lasagne al Forno or Tortellini Procsiutto so tend to frequent restaurants with cuisine that would challenge my skills.
I am more than glad I visited Terroni.
Amazing food. We started with simple bread and olives with truffle and fresh calimari garnished with just a squeeze of lemon. My Ravioli Truffati was beyond any pasta dish I have experienced outside of Italy. I could wax about the complexity of the sauce even though it was simply created, but that might seem boring and really, I am not a restaurant reviewer (though I would be open to it!).
Our initial wine (red $75) was a bit of a disappointment, but then we ordered another variety from the same region that was only $45... and considerably better. Word to the wise re: ordering off "featured" list - this is not always good when there is a vast VAST wine list to discover.
The next night's meal was at 360 The Restaurant at the CN Tower and even if the food was crap (it wasn't) the view along would be worth the price. (see video)
I ended up there for dinner with a conference presenter (William, intranet guru) and five attendees (Darby, Donna, Eveline & John) after I accepted a general session invite. I have to say we all geeked out, talking intranets, platforms, technical difficulties outside the firewall... well, you get the idea. It was great.
It was made even better, when John checked his email and announced his grandson, Hunter, had just been born. Congrat again!
I chose prix fixe menu:
Amuse bouche
LOBSTER AND APPLE SALAD Wonton crisp, spiced lime crème fraîche
Appetizer
IAN’S HEIRLOOM TOMATOES AND FIFTH TOWN’S “LEMON FETISH” CHEESE
Basil oil, sea salt and vincotto
Main
SLOW ROASTED, AGED, CANADIAN AAA PRIME RIB OF BEEF Rosemary bread pudding, summer vegetables (brocollini and new carrots), natural jus
Dessert
DARK CHOCOLATE TOWER WITH SUMMER FRUITS Raspberry vanilla crème Anglaise
Beverages included an Ontario Cab Franc ($67)and Vasso sparkling water from Norway.
I usually don't go out for Italian. I'm fairly adept at whipping up a Lasagne al Forno or Tortellini Procsiutto so tend to frequent restaurants with cuisine that would challenge my skills.
I am more than glad I visited Terroni.
Amazing food. We started with simple bread and olives with truffle and fresh calimari garnished with just a squeeze of lemon. My Ravioli Truffati was beyond any pasta dish I have experienced outside of Italy. I could wax about the complexity of the sauce even though it was simply created, but that might seem boring and really, I am not a restaurant reviewer (though I would be open to it!).
Our initial wine (red $75) was a bit of a disappointment, but then we ordered another variety from the same region that was only $45... and considerably better. Word to the wise re: ordering off "featured" list - this is not always good when there is a vast VAST wine list to discover.
The next night's meal was at 360 The Restaurant at the CN Tower and even if the food was crap (it wasn't) the view along would be worth the price. (see video)
I ended up there for dinner with a conference presenter (William, intranet guru) and five attendees (Darby, Donna, Eveline & John) after I accepted a general session invite. I have to say we all geeked out, talking intranets, platforms, technical difficulties outside the firewall... well, you get the idea. It was great.
It was made even better, when John checked his email and announced his grandson, Hunter, had just been born. Congrat again!
I chose prix fixe menu:
Amuse bouche
LOBSTER AND APPLE SALAD Wonton crisp, spiced lime crème fraîche
Appetizer
IAN’S HEIRLOOM TOMATOES AND FIFTH TOWN’S “LEMON FETISH” CHEESE
Basil oil, sea salt and vincotto
Main
SLOW ROASTED, AGED, CANADIAN AAA PRIME RIB OF BEEF Rosemary bread pudding, summer vegetables (brocollini and new carrots), natural jus
Dessert
DARK CHOCOLATE TOWER WITH SUMMER FRUITS Raspberry vanilla crème Anglaise
Beverages included an Ontario Cab Franc ($67)and Vasso sparkling water from Norway.
Sunday, June 6, 2010
Somewhere over Lake Ontario
Heading over Lake Ontario. What a vast and humbling body of water. It appears wider than the straight of Georgia between Vancouver and the island. And I cannot even see the far east end of it though I am several thousand feet above the blue waters.
Only about 10 min from TO. A city I once visited once in 1997 on a layover to Trinidad. I did explore the art museum, saw Munch's the scream and hung out with some people I travelled to the Caribbean with on a FAM back when I was a travel agent.
Strangely, once again I am transporting a bottle of Bombay Sapphire into the city (long story).
(later…after landing)
Shuttling along on the airporter it is hard to believe Toronto is as huge as it is. Being so flat you can’t see how far it extends and keep expecting to see the lakeshore at any moment.
The Journey to Toronto
Zomg, could an airport be freakin hotter? At Dulles in Washington DC, sitting at gate A1 charging my computer and phone while waiting for my connecting flight to Toronto and the International Association of Business Communicators (IABC) World Conference. To top it off, there is no free wifi. oh well, I guess disconnecting makes me stronger ;)
Spent lunch at the Dominion Brewing Co with their local Ale and Chesapeake Bay crab cakes. Had to taste the local fare while here and compare to our own delicious Dungeness crab on the west coast. Interesting and different, much finer meat. My server, Sandi, a delightful older lady of (I am sure) once gorgeous charms was having a less than stellar day as they pub had run out of Ale by 3:30pm and someone had hooked three taps up to the same style of beer. And that beer was apparently “not very good.”
Oh, I guess I’d better go show my passport as they just called.
[on plane] Wow…ok, I remember DC being hot and humid, but this is gross. 88F out and it feels wet. Ewwww. I seem to remember why I would never want to live on this side of the continent…my body just couldn’t take the weather. Not that there’s not amazing history, architecture, food and shopping but the weather’s a deal breaker. I need rain.
So, I regularly follow several friends’ blogs that I may start referencing: Susan, Tammy and Josie are my current favorites, though for no obvious reason as they share very little in common (on their blogs anyway).
Let me summarize:
Susan: Living Free: Vegan and Wheat-Free recipes.
Tammy: A dancing mama who still grooves to her own beat.
Josie: Josie is a mom, a wife, a sister, photographer, outdoor adventurer, and a friend. To an outsider she's got it all but Josie can't sit still and she's not sure why. With a camera in hand she plans to find out. Josie visits people all over the world in all kinds of settings - capturing what she sees, hears, feels and experiences in images and video.
Ok, the steward on my flight is giving me the stink eye…better log off.
Spent lunch at the Dominion Brewing Co with their local Ale and Chesapeake Bay crab cakes. Had to taste the local fare while here and compare to our own delicious Dungeness crab on the west coast. Interesting and different, much finer meat. My server, Sandi, a delightful older lady of (I am sure) once gorgeous charms was having a less than stellar day as they pub had run out of Ale by 3:30pm and someone had hooked three taps up to the same style of beer. And that beer was apparently “not very good.”
Oh, I guess I’d better go show my passport as they just called.
[on plane] Wow…ok, I remember DC being hot and humid, but this is gross. 88F out and it feels wet. Ewwww. I seem to remember why I would never want to live on this side of the continent…my body just couldn’t take the weather. Not that there’s not amazing history, architecture, food and shopping but the weather’s a deal breaker. I need rain.
So, I regularly follow several friends’ blogs that I may start referencing: Susan, Tammy and Josie are my current favorites, though for no obvious reason as they share very little in common (on their blogs anyway).
Let me summarize:
Susan: Living Free: Vegan and Wheat-Free recipes.
Tammy: A dancing mama who still grooves to her own beat.
Josie: Josie is a mom, a wife, a sister, photographer, outdoor adventurer, and a friend. To an outsider she's got it all but Josie can't sit still and she's not sure why. With a camera in hand she plans to find out. Josie visits people all over the world in all kinds of settings - capturing what she sees, hears, feels and experiences in images and video.
Ok, the steward on my flight is giving me the stink eye…better log off.
Saturday, June 5, 2010
The Virgin Post
I always wondered why people start blogs...frustrated authors? Bored introverts? Literary exhibitionists? All of the above or none of the above.
For me, I decided that publishing food pix on Flickr, travel updates on Facebook via Twitter and coordinating it all was getting too much. I needed to consolidate, become LEAN & jump on the bandwagon.
I am not a complete newbie however. I did keep a record of my travels on Goglin.net and you are more than welcome to read about Iceland, Europe, Miami, Disneyland & BC. A rather eclectic mix of locales to be sure.
Kanadian Ramblings is more about the convergence of food, photography, travel, kids (yes, I have two and will no doubt go on about them) and life in general. Enjoy.
For me, I decided that publishing food pix on Flickr, travel updates on Facebook via Twitter and coordinating it all was getting too much. I needed to consolidate, become LEAN & jump on the bandwagon.
I am not a complete newbie however. I did keep a record of my travels on Goglin.net and you are more than welcome to read about Iceland, Europe, Miami, Disneyland & BC. A rather eclectic mix of locales to be sure.
Kanadian Ramblings is more about the convergence of food, photography, travel, kids (yes, I have two and will no doubt go on about them) and life in general. Enjoy.
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