December 20, 2014

Kale and Sun-Dried Tomato Strata

Yes, it's (yet) another kale recipe from kale-landia! And if I may say so, this one makes a scrumptious Christmas morning breakfast. Just saying.



My love of French food has been spilling over into the realm of French cookware lately and I was so excited to put my new Mauviel baking dish to use in this recipe video. The impeccable craftsmanship of their made-in-France cookware makes this copper baby my most prized kitchen possession. 



Along with the pleasure of putting my new baking dish to use, this video was so much fun to put together because The Modern Grass kindly allowed me to use a tune from their exquisite Christmas album. Thank you, most lovely gentlemen!

www.themoderngrass.com
And then there was the kale. Oh kale, how many times have I sung your praises. Those luscious and tender leaves are actually finally starting to show signs of waning out there, it's now been several weeks since I captured these vibrant blue-greens on camera.






But even now, when they're frozen solid under a dusting of snow, it's amazing how resilient those crumpled leaves are and how just a few minutes' thaw on the kitchen counter will bring them right back to a crunchy and perfectly respectable 'cooking-ready' state.




To tell you the truth, the weather's been rather grey over here, and so have the spirits, just a little. It always seems to go against everything that is expected to have moments of sadness and unease around Christmas time. And yet I think it happens to many of us. I guess Christmas just feels a bit unplanned, unprepared this year. And I'm riding that familiar wave of nostalgia for the Christmases of years gone by, when my mom and my grandmother were still alive. They both had a way of turning Christmas into such a magical time. But there are many things to feel grateful for. In a couple of days, I will get to hold my sweet beautiful nephew in my arms again. I can hardly wait. My stepdad will be back from his European travels, my sweetheart is driving up from Maine, and my sister and brother-in-law will close down their cafe for a few days and a much-needed holiday break. We'll hopefully manage to get a Christmas tree up and going, do a bit of baking, and enjoy some drinks by the fire and a festive visit with our neighbours. And really, what more could one possibly ask for? 



So wherever you are for the holidays this year, I wish you warm moments with your loved ones, and many morsels of delicious things to feast on. A very merry Christmas-solstice-Hanukkah-holiday season to you all!

You can find my Kale and Sun-dried Tomato Strata over here on PBS Food.


December 19, 2014

My favorite foodie read of 2014: The Nourished Kitchen

Last winter was long and cold, and one of the things I most looked forward to about spring was the release of the much anticipated cookbook, The Nourished Kitchen. As one of many avid followers of Jennifer McGruther's traditional foods website, I wasn't alone in my wintery anticipation. I already had a foodie web crush, but her book made me fall head over heels. Anyone who has section in their book entitled "In Defense of Lard" and a recipe for Bone Marrow Custard is a rockstar in my universe. So this was pretty much how I spent every waking moment after receiving my copy in the mail.


Like her website, Jennifer's book celebrates whole foods focussing on bone broths, fermented foods, grass-fed meats, traditionally prepared grains, a broad assortment of veggie dishes and some mouth-watering yet healthy desserts. What I love about the Nourished Kitchen philosophy is that instead of approaching healthy eating in a restrictive way that forbids a huge amount of food groups (gluten, grains, meat, dairy, etc.), it instead embodies a wholistic approach that shows you how to prepare good wholesome mineral and vitamin-rich foods from scratch. This excerpt from the book's introduction rings especially true:
"There's a deeply pervasive disconnect in the collective relationship with food that persists in American culture: We often view healthy eating as synonymous with restrictive eating, and we likewise view joyful eating as a guilty pleasure, something that begs for strict limits. I believe that real food allows us both the gift of nourishment, and the gift of pleasure, without unnecessary restrictions. Eating a diet of traditional foods helps us to develop a positive relationship with our food, not one born out of guilt and denial; rather, the traditional foods movement teaches us to purchase, prepare, and enjoy our food with intention."
Instead of making sweeping statements ("all meat is good") or throwing out the baby with the bathwater ("all meat is bad"), the book teaches us instead to understand the nuances and the vast difference in nutrition, environmental footprint, and flavour, between conventional beef and grass-fed beef, between conventional white flour and soaked whole grains, between refined white sugar and unrefined wholesome sweeteners.

When I thumb through a new cookbook, I often cherry-pick the recipes I want to make. With The Nourished Kitchen, I literally want to make every single recipe in the book. And I'm well on my way there. So far, my favourites are the Sherried Chicken Liver Pâté with Apple and Sage, the Stinging Nettle Soup with Cream, the Chicken Foot Broth (best chicken stock I've ever made!!), and the Baked Oatmeal with Pistachios, Figs and Honey. I'm still dying to try the Roasted Beet and Walnut Salad with Kombucha Vinaigrette, the Concord Grape Sorbet with Rosemary and Black Pepper, the Whole Mackerel Roasted on Potatoes, and so many others. Swoon.



This is a jewel of a book that is sure to become a classic, and it belongs on every food lover's bookshelf. If you don't own it yet, or if you're looking for a perfect Christmas gift for a foodie you know, GET THIS BOOK NOW! You won't regret it one bit. 


The Nourished Kitchen

Last winter was long and cold, and one of the things I most looked forward to about spring was the release of the much anticipated cookbook, The Nourished Kitchen. As one of many avid followers of Jennifer McGruther's traditional foods website, I wasn't alone in my wintery anticipation. I already had a foodie web crush, but her book made me fall head over heels. Anyone who has section in their book entitled "In Defense of Lard" and a recipe for Bone Marrow Custard is a rockstar in my universe. So this was pretty much how I spent every waking moment after receiving my copy in the mail.


Like her website, Jennifer's book celebrates whole food recipes focussing on bone broths, fermented foods, grass-fed meats, a wide range of vegetable dishes, traditionally prepared grains, and healthy desserts. What I love about the Nourished Kitchen philosophy is that instead of approaching healthy eating in a restrictive way that forbids a huge amount of food groups (gluten, grains, meat, dairy, etc.), it instead embodies a wholistic approach that shows you how to prepare good wholesome mineral and vitamin-rich foods from scratch. This excerpt from the book's introduction really rings especially true:
"There's a deeply pervasive disconnect in the collective relationship with food that persists in American culture: We often view healthy eating as synonymous with restrictive eating, and we likewise view joyful eating as a guilty pleasure, something that begs for strict limits. I believe that real food allows us both the gift of nourishment, and the gift of pleasure, without unnecessary restrictions. Eating a diet of traditional foods helps us to develop a positive relationship with our food, not one born out of guilt and denial; rather, the traditional foods movement teaches us to purchase, prepare, and enjoy our food with intention."
Instead of making sweeping statements ("all meat is good") or throwing out the baby with the bathwater ("all meat is bad"), the book teaches us instead to understand the nuances and the vast difference in nutrition, environmental footprint, and flavour, between conventional beef and grass-fed beef, between conventional white flour and soaked whole grains, between refined white sugar and unrefined wholesome sweeteners.

When I thumb through a new cookbook, I often cherry-pick the recipes I want to make. With The Nourished Kitchen, I literally want to make every single recipe in the book. And I'm well on my way there. So far, my favourites are the Sherried Chicken Liver Pâté with Apple and Sage, the Stinging Nettle Soup with Cream, the Chicken Foot Broth (best chicken stock I've ever made!!), and the Baked Oatmeal with Pistachios, Figs and Honey. I'm still dying to try the Roasted Beet and Walnut Salad with Kombucha Vinaigrette, the Concord Grape Sorbet with Rosemary and Black Pepper, the Whole Mackerel Roasted on Potatoes, and so many others. Swoon.



This is a jewel of a book that is sure to become a classic, and it belongs on every food lover's bookshelf. If you don't own it yet, or if you're looking for Christmas gift for a foodie you know, GET THIS BOOK NOW! You won't regret it one bit. 


December 18, 2014

Chocolate Salami!



I realize the name of this recipe may be alarming to some. But have no fear, no salami was used in the making of this salami. Nope, this here salami log is pure chocolate goodness peppered with more goodness, such as candied ginger, pistachios, amaretti cookies, etc.


If you're looking for a great DIY gift, this one is a charmer. Dust it in icing sugar, tie it up with twine like a proper salami roll and give it to your favorite chocolate lover.

You can find my recipe over here at PBS Food.



And if you are in need of another chocolatey DIY gift idea… here is my chocolate truffles recipe. Truffles are incredibly easy to make and a box of homemade ones makes a perfect present, especially for those people on your list who have you scratching your head for gift ideas.

Here's wishing you a very chocolatey holiday season! (unless you don't like chocolate, of course)


December 02, 2014

25 Holiday Gifts for the Farm-to-Table Foodie

These gifts stand out to me because they are at least one, if not all of the following: a) super useful to have in your kitchen b) exceedingly delicious c) made by artisans or small businesses, d) ecologically-minded to make your kitchen a greener place, or e) just very very nifty! Of course, the best gifts for the food lover are often homemade. And there are many great sources of DIY edible gift inspirations out there, from this one to this one. I have a couple ideas coming your way soon too. But for now, this is my list of gifts that have been DIY-ed by someone else. Enjoy!

$25 AND UNDER GIFTS

1. Hand-printed organic cloth napkins 
I am totally in love with the gorgeous hand-printed organic cotton napkins made by the cool cats at Oh Little Rabbit. (Check out their adorable printed baby onesies too!)



2. Organic cotton hand-printed tea towels
While we're on the topic of table linens, you have to check out Madder Root's beautiful tea towels and re-usable produce bags.



3. Beeswraps
These make the best stocking stuffers ever! Beeswraps are an all-natural alternative to plastic wrap made with organic cotton dipped in beeswax. You can wrap food in them, keeping things fresh and sealed. Simply wash, dry, and re-use again.



4. The Taproot Magazine calendar
Taproot calendars are always delightful! (A subscription to the magazine makes a pretty fabulous gift too).


5. Cloud-shaped Cookie Cutter
Yes, these are for reals (and hand-crafted). For the dreamer and cookie baker you love.



6. Ten Thousand Villages Fair-Trade Foodie Gifts
When you give a Ten Thousand Villages gift, you know your money is going directly to small-scale producers and cooperatives in developing countries. Check out their foodie gifts like organic fair-trade spices, coffee, chocolate, dried fruit, olive oil, and so much more…



7. Teak Ice Cream Scoop
I have one (sometimes I kiss it)





8. Organic Spice Blends
These spice blends are so delicious! You'll want to sprinkle them on everything.



9. Fat Toad Farm Goat's Milk Caramel Sauces
You will never ever eat a more delicious thing. Give a jar to your best friend and then invite yourself over.



10. Magical Seed Print from The Greenhorns
The first time I saw this print on my farming mentor's wall, I immediately went on an online hunt to track it down and buy a copy for my seed nerd sweetheart.



11. Organic TAZA Chocolate Sampler Gift Set
For the chocolate addict. We all know one of those.



12. A whole library of Theo chocolate bars
It doesn't really get any better than this does it?



13. Cooking With Flowers
For the flower gardener. This book is pure magic. Pure magic.




$50 AND UNDER GIFTS

14. Artisan Salt Collection
These guys also do an Applewood Smoked Salt that is to die for.



15. Personalized, Embossing Rolling Pins
You will never look at pie or cookie dough the same way again. Seriously.



16. Handmade Ceramics Coffee Cone by ANK Ceramics
For the coffee lover (like my dad who still uses a 20-year old battered plastic coffee cone). Time for a style upgrade!



17. A Goat from Oxfam
You can't go wrong with this gift. Obviously your friend doesn't get the goat, but someone in Mozambique will and it could change their life.



18. Handmade Backyard Animals Measuring Spoon Set
Cuteness overload.



19. Microgreen sprouting kit
Give the gift of year-round homegrown micro-greens! It doesn't get much more local than grown right on your windowsill, plus you get to eat nutrient-packed adorable miniature baby greens all winter long.































20. "From the Garden of" Personal Embosser with Stand
So these may seem a bit frivolous (in fact they are probably a good candidate for the Williams Sonoma Hater's Guide), but damn do I ever want one. And I bet every single canner out there does as well. You will likely reap the rewards of this gift in jams and pickles.



21. Lovely boiled-wool hat by Julie Sinden Handmade
Ok fine, this has nothing to do with food, other than the maker of these hats makes the most delicious cakes I've ever tasted. (Also boiling wool is kind of like cooking). So go buy a hat, they are all stunningly beautiful, and handmade with 100% merino wool (and recycled fur).


$50 AND MORE GIFTS...

22. Felted Cat Cave
I'm now completely off-topic. But cats need presents too. And what self-respecting cat wouldn't love to receive their very own felted cave for Christmas?!


Aaaand back to food... 

23. Excalibur Food Dehydrator
For the gardener / homesteader, this is a must. Think homemade fruit leather, dried apples, berries, vegetables… endless options.

24. KoMo Grain Mill
Give the baker in your life the gift of fresh-milled flour. Once you've tasted fresh-milled, there's no going back.



25. Beeswax Candles from Pollen Arts
These guys make the most beautiful beeswax candles ever. Anyone receiving a set of these would be the luckiest duck in the world.





That's it! Now what cool gift ideas have I forgotten?? Please tell me in the comments below!

Happy Holiday Season you all!


November 29, 2014

Leftover Turkey Skillet Shepherd's Pie and a holiday Giveaway!

If your household is swimming in turkey and mashed potatoes leftovers, here's an easy meal to prepare with what remains of Thanksgiving dinner.


Make it and bake it right in the skillet, doesn't get much easier than that! Find my recipe here on PBS Food.


And with Thanksgiving behind us and December just around the corner, I've got a wonderful giveaway for you, generously provided by the lovely folks at Nature's Path. This giveaway features Nature's Path Feel Good Holiday Gift Box which includes $50-worth of goodies including their amazing Love Crunch Gingerbread Granola, their super addictive Chia Coconut Granola, and tons more yummies that will bring some tasty and healthy holiday cheer to your kitchen table. 



PLUS, in this lovely gift box, you'll find everything you need to create these 3 super duper DIY edible holiday gifts (click on the links for the recipes):

Chocolate Gingerbread Crunch Cookies-Mason Jar Cookie Mix: Give someone the gift of a beautiful, ready to mix cookie recipe, all in a mason jar. 

Sweet Popcorn Seasoning Pack: If you’re looking for an easy-to-make, but always well-received gift, these popcorn seasoning jars are perfect.

Gingerbread Crunch Brittle: The most heart-felt gifts are homemade. In just 20 minutes, this brittle recipe can be made and put aside for either snacking or giving to loved-ones. Add a little ribbon to a mason jar and give out to your party guests. 


Nature's Path is a family-owned business that is certified organic as well as non-GMO verified. I love their products and this is a giveaway I'm proud to host! As an aside, when food companies approach me to host giveaways or endorse their products, I always do a quick bit of research on them and usually I say no, because so many food manufacturers out there, even the so called "natural" ones are actually owned by bigger corporations whose food philosophies I don't wish to support. For instance, Annie's is now owned by General Mills, Kashi is owned by Kellogg's (which has been donating lots of money against GMO labelling initiatives in various states, paying for misleading ads to scare people into thinking food prices will skyrocket if GMOs are labeled (which has been shown to be false). In the world we live in, it's really hard to find truly sustainable food products made by companies who actually stand by their values. Nature's Path is one such company. So I hope you'll enjoy this fun giveaway, you can enter right here:

a Rafflecopter giveaway
A lucky winner will be chosen and announced on December 6th! Eligible to US and Canadian residents only. Good luck and Happy Holiday Season!!


November 26, 2014

Maple Syrup Tarte Tatin with Rye Crust



Tomorrow is my first American Thanksgiving and here's what I'm thankful for right now (other than the fact I will get to eat multiple pies tomorrow): I'm thankful for people who aren't afraid to speak up. We live in a pretty messed-up world and I'm really grateful that there are people out there willing to put themselves on the line to make this world a better place and make it so that this planet can continue to sustain us and produce delicious food for us to enjoy. 




I'm thankful for the activists working so hard to make sure the Keystone XL pipeline never rips apart some of the best farmland in this country. We can live without oil, but we can't live without food. 




I'm thankful for the hundreds of volunteers who put in so much time in Oregon to try to help pass the GMO labelling vote that took place a few weeks ago. Thanks to their work, Measure 92 is now headed for an official recount because (despite millions of dollars in misleading ads from Monsanto & friends) the future of GMO labelling in Oregon has come down to a difference of just 809 votes! 




I'm thankful for the courageous folks putting themselves on the line on Burnaby Mountain and facing arrest in order to stop Kinder Morgan from bulldozing through a sacred mountain and conservation area. 




I'm thankful for the many people bravely speaking out for racial justice in this world, following the Grand Jury's decision on the Michael Brown case.




And I'm thankful for all the farmers and gardeners out there who are saving seeds, despite our government's best efforts to put seed control in the hands of large corporations.



Sometimes, when I'm surfing Facebook and seeing all the important work my friends are doing, I feel a bit lame that so much of my time these days is spent taking photos and videos of food, or making the same pie 10 times in a row so that the recipe is just right, or pondering new ways to make a plate of shepherd's pie look sexy. I suppose it's quite simply because growing and cooking food feeds my soul and makes me happy, which seems a little selfish. But if in turn it feeds your soul just the tiniest little bit, then maybe I've put a speck of good into the world.

Mostly, I love what I'm doing, but every now and again, I do wonder if I'm doing enough, you know? I guess the questioning is a good thing... I'm sure we can all continuously be finding new ways to do our part, whatever humble form that takes at any given moment in our lives.




And on that note, dearest reader, I offer you a Maple Syrup Tarte Tatin with a Rye Crust, a variation on the classic tatin, which I posted about on PBS a few weeks back. That's what the above video features, the classic version, but aside from using maple syrup instead of sugar and throwing a little rye in the crust, the steps are the same. I love this version because it doesn't have any refined sugar. The caramel is simply made from pure maple syrup and butter coming together and doing their sticky magical thing. My boyfriend prefers the classic tatin (probably because it is a bit sweeter and tastes like true caramel and apples) but in my books, there's nothing that tastes as good as butter, maple syrup, and apples all simmered up and cozy together under a blanket of flaky dough. Have I sold you on it yet? Whichever one you choose, I hope it brings some joy to your day.














MAPLE SYRUP TARTE TATIN WITH RYE CRUST

The Rye Crust
1/2 cup rye flour
3/4 cup white flour
1 stick cold unsalted butter, cut into 1/2 inch cubes
3/4 tsp salt (or 1/2 tsp if using salted butter)
1/3 cup cup ice cold water
1 tsp apple cider vinegar

The Apples & 'Caramel'
5 to 6 large crisp, tasty apples (good varieties include: Braeburn, Golden Delicious, Honeycrisp, Fuji, Jonagold, Granny Smith, Pippin, and Northern Spy)
3/4 cup maple syrup
6 Tbsp salted butter, cubed
1 Tbsp lemon juice


Make the dough:
Make sure your butter is very cold. (I sometimes cut the butter into cubes, and then place it in the freezer for 5 minutes or so). Whisk both rye and wheat flours with the salt in a large bowl. Rub the cold cubed butter into the flour with your fingers, until the biggest pieces are the size of peas. 

Mix the apple cider vinegar into 1/4 cup of the ice cold water. Pour this over the flour mixtures and mix gently, gradually trying to bring the dough together into a very rough ball. If the dough is too dry for this to happen, add a bit more water, 1 teaspoon at a time. The ball of dough will be a bit messy and crumbly, but it's better to have a messy ball of dough than to overmix at this point. Wrap the dough and place it in the fridge for an hour (or overnight). 

Unwrap the dough unto a very lightly floured countertop and roll it into a rectangle (about 8 x 11 inches). Don't worry about crumbly bits and resist the temptation to add water or flour. Fold the dough into thirds, like a letter. With the seam parallel to your body, roll the dough into an 8 x 11 rectangle again. Fold it like a letter again. Repeat this folding process  one last time and place the dough in the fridge for another 30 minutes to an hour. These folds will give your dough a beautiful flakiness, thanks to the laminated layers of butter. 

Prepare the apples:
While your dough is resting, peel, core, and quarter the apples. Place the cubed butter in a large 10-inch oven-proof skillet and begin to melt it down over medium-high heat. Add the maple syrup and lemon juice. Cook for a minute, just until the whole thing begins bubbling. Remove from heat and place the apples, curved side down, as tightly as you can fit them together. Once all the apples are arranged, return to medium-high heat and let the apples simmer away in the caramel for a good 12 to 15 minutes. You can spoon some of the caramel over the apples if you wish. Every now and again, check the apples to make sure they aren't burning on the bottom. Once your caramel is nice and thick (about 12 to 15 minutes, remove from heat. (If at any point your caramel starts to burn, immediately remove from heat and move on to the next step). The apples will have shrunk a bit while cooking so bring them back as close together as you can, making them fit nice and tightly together.

Bake the pie:
Remove the dough from the fridge and let it rest at room temperature for 5 minutes. On a lightly-floured surface, roll out the dough to about 1/8 inch thick (not too thin). Place it over the apples, leaving a slight overhang. Tuck the overhang into the caramel, right around the outer edge of the apples, nice and snug. (This pie crust edge cooked in caramel is my favorite part of tarte tatin!). Make a few slits in the dough so the steam can escape during baking. 

Place the pie in a preheated 375 F oven and bake for about 30 minutes or until the crust is golden and crisp to the touch.

Flip the pie:
Now comes the trickiest part of making a tatin. Some recipes call for cooling the pie for 10 to 15 minutes, and others call for flipping the pie immediately so the caramel doesn't have time to cool and harden. I like to wait for about 5 minutes at the most, just to give the top of the crust a bit of time to cool and crisp up. (Once you flip it, it can get a little compressed and lose its crispness as it cools). If you don't have a plate large enough to go over the rim of your skillet, use a cutting board. Hold the plate or cutting board as tight as you can against the rim of the skillet. Use oven mitts or plenty of tea towels so you don't burn yourself with any hot caramel. Flip the pie over in one swift motion. Uncover it carefully and put any apple pieces that have gone astray back in their spot.

Best served warm, shortly after it is made.

Some final notes:
Some tatins are made by cutting the apples in eighths and placing them cut side down on the caramel. I tried this method but the apple layer was too flat and my crust became soggy from cooking right in the caramel. Cutting the apples in quarters gives the apples pieces enough height that the dough can sit on top the apples and not lie directly in the caramel. I find this yields best results.

(And this... THIS chewy edge of caramel poached dough is what I'm talking about) 


Bon appétit!!