Category: Cooking Chronicles

The Cooking Chronicles: Lentil Burgers

In an attempt to reduce our overall meat protein consumption, Mack and I have been deliberately substituting meat alternatives in some of our meals – tofu in stirfrys, chickpeas in pasta, lentils in curries. More than anything, we’ve found the variety quite refreshing, and sometimes even a time saver (lentils, for example, cook in a snap).

Something we hadn’t yet tried was a vegetarian burger. While we do love our ground beef, we were curious about the texture of a non-meat patty. So, armed with a recipe from The Frugal Foodie Cookbook (thanks, Megan!), we cooked down onions, grated carrots and lentils until the mixture was of a pasty consistency. Though the recipe did not call for any spices, I added a touch of cumin and turmeric in an attempt to avoid a bland outcome (I couldn’t find a link to the recipe I used, but this one comes pretty close to it).

An egg and some breadcrumbs helped bind and solidify the mixture somewhat, and we were able to shape out four patties. Onto a parchment paper-lined baking sheet and into the oven they went, to, in the recipe’s words, “firm up”.

While the patties weren’t as unyielding as one made of meat, they were pretty dense, and the time in the oven crisped up the external layer of the lentil mixture. Served with a healthy squeeze of ketchup on a hamburger bun, their compacted nature made the burger substantial enough so I wasn’t left looking for more. Still, while the lentil burger was good on its own accord, it certainly could not be compared with the beef variety.

Lentil Burger (served with a side salad)

Maybe next time though, we’ll top it with bacon ;).

The Cooking Chronicles: Carrots Two Ways

Carrots are underappreciated, too often relegated to a mere supporting role in dishes – grated into salads, julienned into stirfrys, sliced into stews. So I was happy to come across two recipes that cast this versatile, humble vegetable into the spotlight.

Recipe 1: Spiced Carrot Soup

A Compliments Magazine recipe for spiced carrot soup was our first carrot-centric trial. With the addition of all spice, nutmeg, ginger and cinnamon, we were in for a real aromatic treat. And while I should have left the food processor on a while longer for a smoother mixture, the final product was pretty good, satisfying in way that pureed soups always are.

Spiced Carrot Soup

Recipe 2: Allison’s Carrot Spread

The second recipe came from We Eat Together, the local cookbook storming bookstore shelves in Edmonton. I thought the recipe for Allison’s carrot spread (served with pita chips) would be a great dish to bring to a work potluck this week, held in celebration of Black History Month. I do my best to avoid the pre-lunch microwave/stove/oven reheating scramble, as anyone would once they realized the staff person-to-kitchen-space ratio at our office.

I had learned my lesson from the carrot soup, and ensured I left the food processor on for a few extra spins – the creamy smooth texture of the spread was evident even just looking at it. I probably went a bit too garlic-happy (not the best for a work setting), but blame the potency of the cloves from Peas on Earth, heh.

I loved the vibrant colour of the spread, and the amazing flavour that could come from just a handful of ingredients. Quick to prepare, great for parties.

Allison’s Carrot Spread

I’ll definitely be keeping my eyes open for more carrot-centric recipes!

The Cooking Chronicles: Pizza Stone Attempt #2

On Chris’s recommendation, our second pizza stone attempt revolved around a Peter Reinhart recipe for dough.

For starters, the recipe made enough dough for four 10 inch pizzas, which meant we had enough dough for another round of pizzas – a future dinner time saver! And though I was worried the dough wouldn’t rise (it didn’t double in size like Giada’s recipe), the bread turned out great. Mack, who was in charge of rolling out the crust, was a bit challenged at first, but with the aid of a rolling pin, was able to shape two thin crusts.

The recipe advised us to place a sheet of parchment paper underneath the dough prior to dressing the pizza, which would allow for easier transfer onto the preheated pizza stone. This was a very useful tip, as the paper also allowed for seamless transfer off of the pizza stone (we don’t have a pizza peel) – we simply pulled the paper (and pizza) onto a baking sheet.

Pizza Stone Product #2

We don’t usually marvel at how well recipes turn out, but on this occasion, we felt a small celebration was warranted. The crust was perfectly browned and crispy, and topped with tomatoes from Doef’s Greenhouse, and prosciutto and basil from the Italian Centre, it was undoubtedly one of the best pizzas we had ever made.

Thanks again Chris for the recommendation! I think we’ve found a keeper.

The Cooking Chronicles: Poached Halibut with Saffron

Our go-to method of cooking fish involves the oven, but lately, it seems we have been over-roasting everything. The dry, chalky flesh that results is unpleasant, and really, a sad waste of good fish. I was more than ready to seek out new cooking methods.

We had tried poaching fish before, using a pot on the stove, with moderately successful results. However, when I came across an Eric Akis recipe that involved poaching in a slow cooker, in broth instead of water, I was intrigued. My sister had given us a slow cooker for Christmas that we had yet to break in, so I was eager to kill two birds with one stone.

The recipe involved combining chicken stock, wine and orange juice with a number of aromatics and spices, including fennel and saffron. After simmering away on low for four hours, filets of fish would be added to the liquid for ten minutes. In our case, we used two beautiful pieces of wild halibut from Ocean Odyssey Inland.

To accompany the fish, a trip to the Old Strathcona Market had garnered carrots from Peas on Earth and parsnips from August Organics that I roasted with some baby potatoes we already had on hand. So simple, but so delicious – the tiny parsnip coins were my favourite, caramelized to candied perfection.

Exactly ten minutes and our entree was done, flaky and moist throughout. And in contrast to roasting, this technique is more forgiving, with a few additional minutes in the hot bath not likely to dry out the fish. The flesh had taken on both the rich, yellow hue of the saffron-infused broth, as well as the flavour. Although fennel, garlic and pepper had also been used to season the liquid, we couldn’t taste anything but the dominant saffron. For that reason, we’d likely choose a different flavouring agent next time, but would definitely attempt this cooking method again.

Poached Halibut with Saffron and Roasted Vegetables

Hurrah for new recipes!

The Cooking Chronicles: Gnocchi in Sage and Garlic Butter

In search of a rich but fast dinner idea, I remembered the package of gnocchi I had picked up from the Italian Centre a few weeks back (like Foodie Suz, I’m not yet at the stage of attempting my own gnocchi), and an Eric Akis recipe I had bookmarked some time ago.

Even though the directions were straightforward (and were written so the transfer and combination of ingredients could be timed perfectly), I still managed to cook the gnocchi too quickly and burn my garlic slightly. I also expected the gnocchi to plump up somewhat – but alas, the dumplings pretty much remained the same pre-bath size. It would have been fine, except I was expecting a larger output in the end – I think Akis’s “3-4 servings” was a bit exaggerated unless he meant for the gnocchi to act as a side dish.

Gnocchi in Sage and Garlic Butter

The sage and garlic flavours were quite prominent in the thin butter sauce, but I didn’t end up taking to the sage as much as I thought I would, and as a result, I’d be more likely to use thyme or oregano next time. Or, even better, make Gordon Ramsay’s gnocchi recipe that incorporates peas and a white wine cream sauce instead – yum. Regardless, I’m happy to have finally tried gnocchi at home – the pre-packaged variety makes it easy to satisfy any cravings for the pillowy potato dumplings.

The Cooking Chronicles: Tandoori Quesadillas

I love borrowing cookbooks from the library. And though I am not able to make more than one or two dishes in the time that I have the book (and yes, I usually take advantage of the option of multiple renewals), having time to peruse the recipes helps me determine if it’s a volume I’d like to permanently add to my collection.

Everyday Indian is a lovely publication, and one I first came across while browsing the shelves at the library. Written by Vancouver-based author Bal Arneson, the recipes capture Indian flavours with a North American slant, and to someone with limited kitchen expertise, didn’t seem overly complicated. Although some of her anecdotes seem misplaced and forced, the photos are bright and inviting, and make the book a breeze to read.

Mack loves quesadillas, so Bal’s tandoori version caught my eye. A quick stir-fry of onion, garlic and tandoori paste formed the flavour base, which was combined with chicken, some yogurt, then baked off in tortillas with mozzarella. The result? A spicy, slightly tangy quesadilla that was wholly satisfying – the yogurt mellowed the heat, and the sweetness of the onion added another dimension to every bite. It was an interesting departure from the salsa-based snack.

Tandoori Quesadillas

Paired with a salad, it’s a quick go-to meal, and one that we’ve made a few times since.

Slow Food Edmonton: Winter Solstice Supper

Valerie (aka A Canadian Foodie) is a valuable Slow Food Edmonton member, and is particularly outspoken when it comes to teaching children about good, clean and fair food. And as Mack and I found out on Saturday, she is also a host par excellence.

Valerie addresses the hungry masses

Valerie had the great idea of starting a series of Slow Food “solstice suppers” – informal opportunities to mingle and share a meal with other local Slow Food members – and offered to host the first event. So on Saturday, Mack and I joined about two dozen others at Valerie’s house with, of course, a dish in hand.

Gathering around the appetizers

I have made Giada de Laurentiis’s mini frittatas before, but this was my first time using duck eggs (from Greens, Eggs and Ham) and bacon (from Valbella). I also added mushrooms and the requisite Parmesan and parsley. Better served warm but fine at room temperature, they’re a great party appetizer that are both quick to assemble and bake off. And with duck instead of chicken eggs, I found them to be lighter and fluffier than usual!

Two-bite Frittatas made with Greens, Eggs and Ham duck eggs and Valbella bacon

The spread at Valerie’s was amazing – I would have been satisfied with consuming the cheese plate alone. But variety is the spice of life, and even in the dead of winter, it was fantastic to see the breadth of locally-procured goods utilized in all of the dishes. From the Gull Valley tomatoes in Valerie’s bruschetta to Sylvan Star Cheese in Maria’s potato gratin to bison sausage from First Nature Farms, it was clear that area producers still have much to offer right now.

Buffet

The star of the evening was undoubtedly the roast pig. Valerie and Vanja ordered the pig from one of Vanja’s friends, who obtains the pigs from Hillview Acres Farm then roasts them in stone ovens in his garage. The meat was very tender and moist, and as you can probably see from the photos, there was plenty to go around!

“Some pig”

Ready to eat

Though everything was delicious, I have to pay particular homage to Colleen and Vince’s bread. Two years ago, they built a wood-burning oven in their backyard, which enables them to make, among other things, crusty bread. They brought a sampling of loaves with them, and I really had to stop myself at three slices. I was lucky enough to score a small baguette to take home though – reheated this morning for breakfast, it was still superb.

Bread!

And dessert? Between David and Nicole’s moist-but-not-too-rich Bavarian torte and Valerie’s gorgeous cookies, we were made.

Around the dessert table

Valerie’s cookie trays

It was a nice touch that Valerie invited everyone to write out the name of their dish, including the names of local producers utilized, on cards to display next to the dishes – she is in the process of collecting recipes and once finished, will display them on the Slow Food Edmonton website.

Good food, good company #1

#2

#3

Thanks again to Valerie and Vanja for hosting such a great evening!

You can see my photoset here, and read Valerie’s post on the evening here.

The Cooking Chronicles: Sausages Braised in Red Wine

I won’t soon forget the day we decided to make our first recipe from We Eat Together, the locally-produced cookbook that has been taking Edmonton by storm. A series of unfortunate events took place, involving a garage door frozen open, burst pipes, a flooded garage and ultimately, no water in our apartment building for two days. It was an inconvenience to be sure, but one that in the end reminded us how fortunate we are to have access to clean, running water most of the time.

Fortuitously, the recipe of sausages braised in red wine required minimal water, besides having enough to wash our hands and vegetables. We had picked up a package of leek sausages from Irvings Farm Fresh, as well as a bottle of en Sante Campfire Strong (sour cherry) wine at the Old Strathcona Market the day prior, and had some Valbella pepper bacon left over in the fridge. The recipe was easy to pull together, particularly because the majority of the work was done on the stove unattended, allowing the sausages to simmer and the flavours of the sauce to meld.

The result (even without the jelly, which I only realized we had mistakenly left out as I write this) was fantastic. We ate the plump, juicy sausages straight out of the pan, along with the meltingly tender mushroom and shallots that still had some bite to them. A side of rice would have been great to soak up the sauce, but on that night, we did without. The remaining Campfire Strong wine was, as expected, a fine accompaniment, but more so for me as I found it to have less of the aftertaste I usually associate with red wine.

Leek Sausages Braised in Red Wine

A great cold weather dish, I will be making this again, hopefully with some rice next time!

Latkes 101: A Cooking Tweetup

A few weeks ago, Tamara Stecyk invited Mack and I to a “cooking Tweetup” she had organized, centering around a lesson in latke making. As it combined our two great loves, Twitter and food, respectively, how could we turn down the offer?

Would you like spanakopita with your latkes? (they were delicious)

Because of Tamara and Bill’s hospitality, it was also another opportunity to socialize with some of Edmonton’s most avid (and community-minded) Twitter users, including Paula, John, Debra and Jerry.

A “community” kitchen

Tamara graciously demonstrated how to make latkes using her generations-old recipe. It all started with a ten-pound bag of potatoes – washed, peeled and grated. By the time we arrived, the first two steps had already been taken care of, but we did help somewhat with the grating (and have the cuts to prove it). Though we thought using a ricer or a food processor might simplify procedures, Tamara said that neither shortcut yielded the desired results.

Mack grating potatoes

Tamara expertly took care of grating the onions, and proceeded with adding the other ingredients, which included matzo meal, eggs and salt and pepper. The mixture loosely resembled oatmeal, both in appearance and consistency.

Latke mixture

Then, in very hot oil, large teaspoon-sized dollops of batter were dropped in for frying. Tamara said they were ready to turn over once the edges started to bubble and change colour. Oil had to be continuously added to the pans (being soaked up as it were by the latkes), and she had to work faster as the oil became hotter and hotter. Had I been in front of the stove, I would have surely burned myself numerous times, but Tamara’s 20 years of latke-making experience definitely showed!

Tamara at the stove

I helped pile the finished latkes on a decorative platter as the table was set for a full meal. Where I had expected just a latke lesson, Tamara had a full meal in mind, with matzo ball soup, roast, and even babka for dessert! We were a very fortunate group indeed.

Dishing out latkes

Finished latkes

Matzo ball soup

 Babka

Thanks Tamara (and Bill) for a lovely meal, and for the lesson!

You can see the Cooking Tweetup photoset here.

The Cooking Chronicles: White Bean Dip and Pita Chips

It’s been pretty busy at work this week, but I was still really looking forward to participating in a lunch potluck with my colleagues. I didn’t have too much time to make a dish, and wanted something that could be easily transported on the bus, and served either straight from the fridge or at room temperature. Giada de Laurentiis’ white bean dip and pita chips fit the bill.

I was able to pick up all of the ingredients I needed from the Italian Centre (hurrah for one stop shopping trips), and with a food processor, it was a cinch to combine the cannellini beans, parsley, lemon juice, garlic, olive oil, salt and pepper. I liked the texture of the dip, and though I overdid it with the lemon (it was a bit too acidic for my taste), the citrus did provide a welcome freshness to a dish to be served in cold weather.

White Bean Dip and Pita Chips

I am very fortunate to work in a multicultural office, and the diversity is no more apparent than at a potluck. Today, for example, there was everything from sabaya (Somali flatbread) to burek (Bosnian meat pie made with phyllo pastry), plantain, crispy pata (Filipino fried pork dish) and well, Kraft Dinner casserole.

Potluck spread

My plate

And yes, everything was as delicious as it looks.