Seasonal Ontario Food

Well, I'm going to confess; I made this in the winter with frozen peas and saved it for now. In a funny sort of way there are lots of things that can be made in the winter but late spring and early summer are difficult. I'm also a little ahead of things here; the peas are starting to form but are not yet ready to pick. Soon, though! And I think things are a tad later than usual this year. 

 

Snow peas will be ready before shell peas, and they would work well in this recipe. I do see snow peas used in Turkish cooking regularly, so there's that. It's hard to come up with recipes for snow peas that are better than steaming them and serving with a dab of butter, but this is lovely and would make a nice change.

 

Serve this with rice or pita; it will also go well with any kind of simply grilled fish, chicken or meat. It would also be delicious with poached eggs. 

 

2 to 4 servings

30 minutes prep time 

NOT including shelling the peas

 

 

1 medium onion

1/4 to 1/3 orange or yellow bell pepper

1 clove of garlic 

2 tablespoons olive oil

1 bay leaf

salt & freshly ground black pepper to taste

1/2 teaspoon rubbed mint

1 teaspoon sweet paprika

1/4 teaspoon Aleppo pepper (or to taste)

1 1/2 cups crushed tomatoes

2 cups shelled peas

Peel and finely dice the onion. Wash, trim, and dice the pepper into pieces just a little larger than the peas. Peel and mince the garlic. 

Heat the oil in a large skillet over medium heat, and add the onion, pepper, and bay leaf. Cook gently for about 5 minutes until softened and reduced in volume. 

Add the minced garlic and remaining seasonings and mix in well. Let it cook for a minute, then mix in the crushed tomatoes. Simmer for a further 5 to 10 minutes until thickened.

Add the peas and be sure they are all down in the liquid. Simmer for 6 to 8 minutes, until the peas are tender. (If using frozen peas, note that 4 minutes will likely be enough, and the same goes for snow peas.) 

Serve at once. 

Last year at this time I made Circassian Chicken.

Classic meat and potatoes, the Turkish way! I see a lot of versions of this on Pinterest, with the meat portion and potato portion shaped in different ways, but the dish overall consisting of all the same parts. The dishes get different names, but really, it's these components in some configuration. 

The easiest way, and the most like a classic shepherd's pie, would be to press the meatloaf mixture into a shallow baking pan, and then when the time comes, pour on the sauce then spread the potatoes evenly over the top. I've seen that done. But this shaping the meat into individual cups to hold the potato topping is even more common, although the exact shape varies quite a bit. For some reason Turkish dishes often are made into a group of clearly delineated portions like this. Perhaps it's so that if you have a large family, you know the dish will make it all they way around the table without running out because the first people to be served take too much? Or maybe I'm over-thinking it. 

At any rate, these were cute, not hard to make, and a very satisfying take on the theme of meat and potatoes. I used lamb, which is always the proper meat to use in a shepherd's pie; otherwise it's technically a cottage pie although few people seem to stick to that convention these days.

 

4 to 8 servings

2 hours. This is going to take 2 hours, with 1 1/2 hours being prep time.

 

freshly ground black pepper to taste 

1 teaspoon sweet or smoked paprika

2 teaspoons rubbed dry mint

Grind the salt and allspice berries, then mix all the remaining spices with them in a small bowl.

1 medium onion

1 small carrot

1 cup shredded cabbage

1/4 medium red pepper

2 cloves of garlic

1 tablespoon mild vegetable oil

500 grams (1 pound) ground beef OR lamb

1 large egg

 

Preheat the oven to 375°F. Lightly oil a baking pan. 

 

Peel and finely dice the onion. Peel and grate the carrot. Wash, trim, and shred the cabbage. Deseed the pepper and dice it finely. Peel and mince the garlic.

Heat the oil in a small skillet and cook the onion and carrot until softened. Mix in the little bowl of spices. Add the garlic then the cabbage, and cook, stirring until just wilted down. Transfer it all to a mixing bowl and let it cool. 

Mix in the ground meat and the egg by hand, until you have a smooth evenly blended mixture. 

Divide the mixture into 8 equal portions, and form each one into a ball. Then press in the middle and shape each ball into a shallow bowl. Place them in an oiled baking pan, that fits them snugly but in a single layer. Bake for 20 to 30 minutes (the time necessary to cook the potatoes).

Last year at this time I made Vietnamese Style Noodle Salad.

Everybody knows Swedish Meatballs! And they're delicious, no question. But rich, very rich. You would expect the Danes - who make some wildly rich dishes themselves - to try to out-do them, but in fact this popular Danish meatball dish is fairly restrained, especially if you use ground chicken. Or turkey. I didn't list it but more because I was running out of room than because I don't think you could use it. So this is really more suitable for cooking on a regular basis, and it's also quicker and easier to make.

Just like any Canadian "curry" from the past, it calls for an apple to add a little sweetness. A touch of lemon then sharpens it up. It's usually served with rice, but potatoes or noodles would be good too. Just add a green salad or vegetable to finish your meal.

 

4 servings

45 minutes prep time

 

 

500 grams (1 pound) ground veal, chicken, OR pork

1 small onion 

1 large egg

3 tablespoons wheat flour OR toasted barley flour

1 teaspoon salt

freshly ground black pepper to taste

the finely grated zest of 1/2 lemon, optional

a little milk if needed

2 or 3 tablespoons minced parsley, if possible

3 cups chicken or vegetable broth

Put the meat into a mixing bowl. Peel and mince the onion, and add it, along with the egg and all the seasonings. Mix well and form into 20 or 24 equal balls. 

Bring the broth to a boil in a heavy-bottomed soup pot. Gently add the meatballs and simmer for about 20 minutes. 

1 small onion

3 tablespoons unsalted butter

1 large apple

3 tablespoons wheat flour OR toasted barley flour

2 tablespoons Madras curry powder

salt & freshly ground black pepper to taste

the juice of 1/2 lemon OR 2 tablespoons apple cider vinegar

Meanwhile, peel and mince the onion. Heat the butter in a medium skillet over medium heat. Add the onion and cook gently. While it cooks, wash and core the apple, and cut it into dice. Add it to the onion to sauté. Stir regularly. 

When the onion and apple are softened, sprinkle the curry powder and flour over them. Mix in well and let cook for another minutes until no dry powder is visible. Season with the salt and pepper. 

Scrape them into the pot of meatballs, and mix in gently but well. Add the lemon juice. Simmer for another 5 to 10 minutes, until thickened.

Serve at once over steamed rice.

 

 

 

 

 

Last year at this time I made Spinach Tortilla Wraps. 

Like most stews, there's nothing complicated about this; it just needs a little advance planning. Get the split peas and lamb cooked the day before; put everything together and simmer the next day for perfect winter comfort food. Getting towards the end of the season for that, I hope, though. It looks like after a slow start spring is finally gathering some steam. 

The recipes I looked at used lamb shank and coarsely chopped cabbage so I followed suit. However, I think that this would be just as good and certainly less expensive to make with lamb stewing meat, with or without bones although bones are better if you can find it. If you are buying your lamb from a butcher you maybe able to score some soup bones. Even a little beef bone would be better than none. In fact, if lamb is not an option I would make this with beef and still expect it to be really very good.

 

My lamb shanks were the biggest I've ever seen, so I used two for the three of us, cutting off the meat and removing the bone before serving. There was enough left over for Mr. Ferdzy and I to have it for lunch the next day. So smaller pieces of lamb are better, in my opinion, and also I would chop the cabbage more finely. With those minor changes, this is one of the best stews I've had in quite a long time. 

 

This is traditionally made with dried limes, but good luck with that. I just put in a little squeeze of fresh lime juice at the end. 

You can serve it with rice, or bread on the side. It's definitely soupy/stewy, so in any case be sure to supply spoons.

 

4 to 6 servings

2 hours 45 minutes - 45 minutes prep time

1/2 cup split yellow peas

2 cups water

1/4 teaspoon salt 

1 tablespoon olive OR mild vegetable oil

2 kilograms (4 to 6; 2 pounds) small lamb shanks

OR 1 kilo bone-in stewing lamb

water

1 teaspoon salt

 

Put the split peas, water and 1/4 teaspoon salt into a rice cooker and let them cook. Alternatively, put them in a pot and simmer gently until the peas are softened. Stir regularly. 

 

Meanwhile, heat the oil in a large skillet and brown the lamb evenly. Put it into a heavy-bottomed stew-pot with 2 cups water and 1 teaspoon salt. Cover, and simmer gently for about 1 hour, until cooked through. 

OR put it in an Instant Pot with 1 cup water and 1 teaspoon salt. Cook for 30 minutes then allow it to release naturally.

 

Both of these can be done up to a day ahead. 

1 tablespoon coriander seed 

3/4 teaspoon black peppercorns

2 teaspoons cumin seed

1 teaspoon salt

1 tablespoon Madras curry powder

2 teaspoons sweet paprika

2 or 3 bay leaves 

Grind the coriander, peppercorns, and cumin with the salt. Mix them in a small bowl with the remaining spices and set aside until needed.

 

2 medium-large onions

6 cups chopped cabbage

2 cups crushed tomatoes

the juice of 1 medium lime

chopped cilantro of parsley to garnish, if possible

Peel the onions and chop them fairly coarsely. Wash, trim, and chop the cabbage. 

 

Add the spices and cooked peas to the meat, in a large heavy-bottomed pot. Add the tomatoes. Bring to a simmer and simmer gently for half an hour, stirring regularly. Add the onion and simmer for 15 minutes, then add the cabbage and lime juice and simmer for 10 to 15 minutes, stirring regularly, until the cabbage is done. 

If you can serve it garnished with a little chopped cilantro, so much the better. 

Last year at this time I made Onion, Mustard, & Red Pepper Bulgur.

As an obsessive lover of potato chips, and as a lover of parsnips, you can bet I thought these were fabulous. You need to be picky about slicing them - getting them sliced evenly but thinly is the key to having this work.

 

I did 3 very large parsnips, and that's all of them on the plate. They really shrink down a lot in cooking so that's something to keep in mind. Next time I might decide it is worth breaking out the mandolin to slice them, and do twice as many. At least.

The line between "perfectly golden-brown and crisp" and "burnt and nasty" is probably about 15 seconds, so you must also really hover at the oven door for the last 5 minutes or so of cooking.

 

per serving

40 minutes - 15 minutes prep time

 

1 large parsnip

1 to 2 teaspoons mild vegetable oil

salt & freshly ground pepper OR other seasonings to taste

Preheat the oven to 375°F. Line a baking tray with parchment paper. 

Peel the parsnips and discard the skins. Using the peeler, cut the parsnips into thin but even shreds. It helps to have a good sharp vegetable peeler here. You will probably get down to a point where what is left is very hard to peel into strips; give up and keep these pieces for another dish. Alternatively, and probably better; cut the parsnips into thin but even pieces using a mandolin. I wasn't going to break out the mandolin for 3 parsnips, though. 

 

Toss the parsnip slices with just enough oil to coat them evenly, then season them to your taste and toss them again. Spread them out as evenly as possible, ideally in a single layer.

 

Roast the parsnips for 20 to 25 minutes, checking them and turning them every 5 minutes. Make sure they are spread out evenly each time. Towards the end, most likely some will be done before others; pick them out and put them on their serving plate then return the rest for more roasting. Keep a really sharp eye on them for the last few minutes of cooking - they will burn very quickly once they are done.

They will cool off fast, which is fine - these are kind of like roasted potato chips, only parsnips. However, they won't keep crisp well and should be eaten promptly. 

Last year at this time I made Pulled Pork Caribbean Style.

Greenhouse peppers at this time of year; but keep this dish in mind for late summer and early fall as well. Really, this is something I would happily eat all year long, as long as I could get the peppers.

 

I know I usually refer to them as chick peas, but this dish is so distinctly Spanish, it's going to have to be garbanzos. I also have to say that if you have an Instant Pot, there is no reason not to be cooking beans from dried. If you really have to use canned beans, though, you will need 2 cans.  

There was none around at the moment, but a little parsley on top would have been ideal.

 

4 servings

1 hour 15 minutes - 40 minutes prep time 

NOT including cooking the chick peas

 

1 1/3 cups raw chick peas

  OR 3 1/2 cups cooked chick peas

1 medium onion

1 to 3 cloves of garlic

1/2 large red bell pepper

1/2 large orange bell pepper

1/2 large yellow bell pepper

2 tablespoons olive oil

2 or 3 bay leaves

1/2 teaspoon salt

1 teaspoon cumin seed

2 teaspoons sweet OR smoked Spanish paprika

freshly ground black pepper to taste

2 cups chicken stock

1/4 cup white wine vinegar

600 grams (1.5 pounds) chicken pieces

1/4 cup barley OR wheat flour

salt & pepper to taste

2 tablespoons olive oil  

Cook the chick peas by putting them into a pot and covering them generously with water; bring to a boil, then turn it off and cover them. Let them soak for one to several hours. 

Drain the chick peas and either return them to the pot and re-cover with plenty of water and a teaspoon of salt then boil them gently until tender, or cook them in the Instant Pot - I give them 8 to 10 minutes with natural release. If cooked on the stove top, they will need 1 to 2 hours.

When you are ready to start the stew, peel and chop the onion. Peel and mince the garlic. Wash, core, and chop the peppers into dice a little larger than a cooked chick pea. 

Heat the oil in a heavy-bottomed soup pot over medium heat. Add the onion and peppers and cook for about 10 minutes, stirring regularly, until softened and reduced. Add the seasonings and mix in well, then the chicken stock and vinegar. Let this mixture simmer while you prepare the chicken to be added. 

Coat the chicken in the flour, into which the salt and pepper have been mixed. Heat the oil in a large skillet over medium-high heat, and fry the chicken on all sides until nicely browned. Add the pieces to the pot of chick peas. Use a little of the cooking broth to de-glaze the skillet, and add it back into the stew. 

Simmer for 15 to 30 minutes, until the chicken is well done and everything is thick and stewish. Rest for 5 minutes, then serve. 

Last year at this time I made Strawberry Sponge Pudding.

Frozen puff pastry (not to mention all the other ingredients) makes this dish rich and elegant, but it's very simple to make. A crisp green salad is all it needs to be a complete meal, and balances out the richness very well. It does well made ahead, so it would be good for entertaining, but it can't be made too far ahead, or the pastry will go soggy. It's not this recipe - that's a hazard of puff pastry generally. A couple of hours is good though.

You could also make small versions of this; it would make an excellent appetizer or hors d'oeuvre. In that case, though, I'd expect to use twice as much puff pastry as the total area covered with the filling would diminish every time you make the tarts smaller. Expect 18 (3 x 3 squares) or 32 (4 x 4 squares) little tarts. Baking time would be a few minutes less as well, so start checking them sooner. 

I dithered a bit about making this with blue cheese; if anyone ever tries that I'd love to know about it.

 

6 servings

1 hour 15 minutes - 45 minutes prep time 

plus allow some time to cool

 

 

4 medium (450 grams; 1 pound) Belgian endive

2 tablespoons unsalted butter

1 teaspoon sugar

salt & freshly ground black pepper to taste

 

Wash and trim the endives, and cut them in half lengthwise. 

 

Heat the butter in a skillet large enough to hold them in a single layer, and cook them over medium-high heat for 10 to 15 minutes, turning them over halfway through. Keep a lid on the skillet while they cook. As soon as they are turned over, sprinkle them with the sugar and season with salt and pepper.  

Once they are done, remove them from the heat and let them cool, at least enough to handle.

 

1 tablespoon unsalted butter

1 tablespoon wheat flour

1 teaspoon Dijon mustard

3/4 cup whole milk or light cream

125 grams (4 ounces) cheese such as

   Gruyere, Gouda, Friulano - something tangy but melty

salt & freshly ground black pepper to taste

a few good grates of nutmeg

1 large egg 

Heat the butter, flour, and mustard in a saucepan and mix until they form a smooth paste; let it cook for a minute or two then mix in the milk or cream, a little at a time, to form a smooth sauce. Add the cheese, grated or cut in dice. Stir to melt it, and add the salt, pepper, and nutmeg. The amount of salt to add is going to depend very much on how salty the cheese is, but in general this dish calls for shakes of the salt shaker and not any kind of spoonfuls. 

When the cheese is melted, remove the pan from the heat. Allow it to cool enough that you can beat in the egg without the egg being in danger of cooking.

 

225 grams (8 ounces) frozen puff pastry, thawed 

a handful of walnuts

1/3 cup grated Parmesan cheese

 

Preheat the oven to 375°F. Roll out the pastry on a baking tray lined with parchment. Spread half of the cheese sauce over it, leaving an inch and a half to 2 inches all around. 

 

Slice the cooked pieces of endive, discarding the solid centres, and arrange them over the cheese sauce and pastry. Dot the remaining cheese sauce over them, and spread it out evenly.  Sprinkle with walnuts, and with the Parmesan cheese. Fold up the edges of the pastry to form low sides.

Bake for about 30 minutes, until set and nicely browned. Let cool to at least just warm, or to room temperature, before serving. 

Last year at this time I made Carrot, Halloumi, & Dill Fritters with Garlic Yogurt.

What is there to say? It's curried and roasted parsnips and sweet potatoes; a little sweet, a little spicy. Root vegetables are amazing for carrying on all winter and into the spring. 

 

4 servings

1 hour 15 minutes - 30 minutes prep time

 

300 grams (10 ounces; 3 medium) parsnips

300 grams (10 ounces; 2 medium) sweet potatoes

1 tablespoon mild vegetable oil

salt and pepper

 

Preheat the oven to 400°F. 

Peel the parsnips, and cut them into large bite-sized pieces. Wash, trim, and cut the sweet potatoes into similar chunks. Toss them with the oil in a shallow baking pan, in which they can be spread snugly but in a single layer. Season with salt and pepper. Roast for 30 minutes. Stir them and roast for a further 15 minutes. This 15 minutes is the time to prepare the spices.

1 teaspoon cumin seeds

2 teaspoons coriander seeds

1 teaspoon fennel seeds

1 tablespoon finely grated fresh ginger

2 or 3 cloves of garlic

2 tablespoons chick pea flour

1/8 teaspoon fenugreek seeds

1/4 teaspoon black peppercorns

1/4 teaspoon allspice berries

1/2 teaspoon salt

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

a good grate of nutmeg 

2 tablespoons mild vegetable oil

1/2 cup thick yogurt

Measure the cumin, coriander, and fennel, and set them aside in a small bowl. 

Peel and grate the ginger and garlic, and put them in smallish mixing bowl. Add the chick pea flour. Grind the fenugreek, peppercorns, and allspice with the salt, and add them. Add the turmeric and cinnamon. Grate in some nutmeg. 

Heat the oil in not-too-large skillet over medium heat. Add the bowl of whole spices, and cook, stirring, for a minute or two until they toast slightly and become fragrant. Add the other bowl and seasonings and mix in well. Cook for another minute or so, until it is a bit dry and pasty. Turn it back into the mixing bowl and mix in the yogurt. 

When the vegetables have roasted for the 15 minutes, take them out and stir the spiced yogurt into them until they are all evenly coated in it. Return them to the oven and bake for a final 15 minutes. Serve at once.

Last year at this time I made Baked Penne or Ziti.

I'm giving instructions for making this as 1 large pie, but I actually made one medium pie (for my mother and I) and a couple of individual pies (for Mr. Ferdzy). This will all make sense when I also tell you that the medium pie was made with chopped lamb liver (could have use beef, or chicken for that matter) and the smaller ones had regular ground beef in them. The kind of meat you use in these is really very flexible; it just has to be chopped up fairly finely. 

This is another relative of the Russian pies made with some combination of yogurt/sour cream/mayonnaise, and no complaints here. It was lovely. 

As with the meat, the herbs can be changed around. If there's anything that's immutable, I'd say that lots of onions are required. 

It feels strange publishing a Russian recipe at the moment, but let's try to remember that people are not their nation's politics. I'd like to share a story I heard of a woman in our town, a friend of my mother-in-law's. She used to go around and share her history with high-school students. She came from Poland (I think), and was a teenager during WWII. When the Russians came in from the east, she was on the road as a refugee. She was seized by a band of Russian soldiers, raped, and left to die in a snow-bank. A little while later another band of Russian soldiers came along, who pulled her out and gave her medical treatment and took care of her until she could get to a better situation. 

Let's remember that every society has its smashers and its menders. Let us be on the side of the menders and support them wherever we can find them.

 

8 servings

1 hour 30 minutes - 45 minutes prep time

 

 

1 1/2 cups whole spelt flour

3/4 teaspoon salt

3/4 teaspoon baking powder

1/3 cup cold unsalted butter

1/2 cup thick yogurt

 

Mix the spelt flour with the salt and baking powder in a mixing bowl. Grate in the butter, pausing to dust the flour over it every so often. Rub the butter into the flour until evenly distributed but still in little lumps. Mix in the yogurt to form a ball of stiff dough. Cover and set it aside.

 

3 medium onions

3 cloves of garlic

1 medium carrot 

1 tablespoon bacon fat or mild vegetable oi

1/4 teaspoon salt

freshly ground black pepper to taste

 

Peel and chop the onions. Peel and mince the garlic. Peel and grate the carrot. 

 

Heat the fat or oil in a large skillet and cook the onions and carrot gently over medium heat, stirring regularly, until softened and reduced. Add the garlic and seasonings. Add the ground or finely chopped meat, and cook until browned but still with a fair bit of pink showing. Remove the pan from the heat. 

Wash, dry, and chop the herbs. 

Roll out the pastry to fit your pie plate(s). Spread the filling out in it evenly, and sprinkle with the chopped fresh herbs. Preheat the oven to 350°F. 

1 cup thick yogurt

1/4 cup mayonnaise

3 large eggs

1/4 teaspoon salt

freshly ground black pepper to taste

Whisk the mayonnaise into the yogurt, then beat in the eggs one at a time. Season with the salt and pepper, and whisk again. Pour this evenly over the prepared pie(s). Shake them gently to settle the topping into the meat. 

Bake at 375°F for 45 to 50 minutes for a single pie, or for 30 to 35 minutes if you have made 6 single pies. In any case the filling should be just set in the middle, and show some brown spots. 

Let rest for 10 to 15 minutes before serving; also fine at room temperature.

This is as simple a little lentil soup as one could make; but very tasty nonetheless. Summer savory and paprika are typical seasonings in Bulgarian cuisine. When I first discovered this, I exclaimed "I'm a Bulgarian cook and didn't even know it!" 

 

Well, not quite. But I have gotten more interested in Bulgarian cuisine this winter, as you may have noticed. This is not quite the original Bulgarian soup as I found it, but close enough. The original did not have the vinegar added as it cooked, but vinegar was mixed with garlic and salt and swirled though the finished soup. I prefer to add it to the soup in good time to allow it to mingle and mellow, and to use a more Turkish finish of garlic yogurt. Since the Bulgarians also use garlic and yogurt in quantity, I'm sure I am not the first to do so. If you don't want it you don't have to; but we thought it a very good addition.   

I'm saying 15 minutes prep time, but you can't wander away for the hour of cooking - it does want stirring every so often.

 

2 to 4 servings

1 hour 15 minutes - 15 minutes prep time

 

 

2 teaspoons summer savory

2 teaspoons sweet paprika

1 teaspoon salt

freshly ground black pepper

 

In a small bowl; set them aside.

 

1 large onion

2 or 3 cloves of garlic

1 medium carrot

2 tablespoons sunflower OR olive oil

1 cup green or brown lentils

6 to 7 cups of water

3 to 4 tablespoons apple cider vinegar OR white wine vinegar 

 

Peel and chop the onion. Peel and mince the garlic. Peel and dice the carrot finely. 

Heat the oil in a heavy-bottomed soup pot. Cook the onion and carrot gently over medium heat, for 5 to 10 minutes,  until softened and very lightly browned. Mix in the garlic, give it another minute, then add the lentils and 4 cups water. 

Simmer gently for about 45 minutes, stirring regularly, until the lentils are tender. Add more water as it cooks down to keep a thick but soupy consistency. When the lentils seem to be done, add the seasonings and the vinegar. Simmer for a further 15 minutes or so, again stirring regularly and maintaining the consistency. 

Serve plain, or with a dollop of Garlic-Yogurt. 

Even though we eat a fair bit of frozen vegetables around here in the winter, I tend to give them short shrift on the blog. So this week I am going to put the spot-light on them for a bit of a change. 

 

Ontario frozen edamame can be hard to find, but check your local health food store - they may have them. Mixed with cabbage and greenhouse peppers and lettuce (you could throw in a cucumber too if you like) they make a great substantial salad. 

 

I've always tried not to put sugar in vegetable and salad recipes, but maybe my tahini was unusually strong/bitter; I really felt it needed a little smoothing out. It's up to you - maybe taste the dressing before you add it.  

I assume this is the main body of the meal; it would go further as a side salad but it seems like a main dish to me with all those edamame in it. Maybe add the entire lettuce if using it as a side salad.

 

2 to 4 servings

30 minutes prep time

 

 

1" piece ginger root 

1 tablespoon tahini

2 tablespoons soy sauce

3 tablespoons apple cider OR rice vinegar

1 tablespoon mild vegetable oil

1 teaspoon toasted sesame oil

1 teaspoon sugar

black or chile pepper to taste

 

Peel and grate the ginger finely into a small mixing bowl or jam jar. Mix in the tahini and soy sauce, then mix in the remaining ingredients, stirring well after each addition. 

2 cups frozen edamame, thawed

1/3 red, yellow, or orange greenhouse bell pepper

1 or 2 green onions

1 medium carrot

1 cup finely shredded Savoy cabbage

1/2 to 1 head greenhouse lettuce

 

Cook the edamame in boiling water for 3 minutes then drain them very well. 

 

Meanwhile, dice the pepper. Wash, trim, and finely chop the onions. Peel and grate the carrot. Wash, drain, and shred the cabbage. Wash, dry, and chop the lettuce fairly finely. Mix all these in a salad bowl. 

 

When the edamame are done, drain them and rinse them in cold water until cool. Drain well. 

 

Toss the edamame into the salad with the dressing and serve.

 

 

 

 

 

Last year at this time I made Braised Tau Pok & Cabbage.

I like to kid myself that things made with dates are "low sugar" but I'm afraid they are mostly just delicious. Still, this has a lot less sugar than most cakes.  

Like quite a few cakes with a lot of fruit in them, this can be a bit awkward to mix at the end, because the fruit seems so excessive to the quantity of batter, hence the slightly odd instructions for a combination of layering and mixing. It all works out fine in the end though, and this makes a tasty end to a meal, a good snack, or even a breakfast treat. 

Because of the amount of apple chunks in this it will not store outstandingly well. As usual, I can't say I find that a problem... it just has to be eaten. Too bad; so sad.

 

12 to 16 servings

1 hour - 15 minutes prep time

 

1 1/2 cups whole spelt flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt 

1/3 cup unsalted butter

2 tablespoons honey

2 large eggs

1/2 to 1 cup diced dates

4 medium apples

1/2 cup milk or light cream

Measure the spelt flour and mix in the baking powder and salt. Line an 8" x 8" pan with parchment paper. Preheat the oven to 375°F.

In a mixing bowl, cream the butter and beat in the honey. Beat in the eggs, one at a time.

Chop the dates, discarding the pits, if any. Peel, core, and dice the apples fairly finely. 

Mix about half the flour into the creamed butter etc. Mix in the milk or cream, then the remainder of the flour. Mix in the dates. Because of the very large quantity of apples going into this, I found it easiest to spread about 1/3 of the batter over the bottom of the prepared pan. Sprinkle 1/3 of the apples over this, and press them gently in. Mix the remainder of the apples into the batter and scrape it all into the pan. Spread it out evenly, pressing down slightly to remove any air gaps. 

Bake at 375°F for about 45 minutes, until lightly browned and firm to the touch (done). Let cool 5 minutes then remove from the pan to a rack to finish cooling. 

Keeps for several days well-wrapped and refrigerated.

 

 

 

 

Last year at this time I made Roasted Onions with Sherry & Vinegar. 

There are a lot of Spanish potato dishes made with this technique but somewhat varying seasonings, with a wide variety of names, often reflecting the locale where the variant is typical. The technique in question is to fry the potatoes first, then stew them in a sauce. The sauce will almost always contain paprika, and I have yet to see a version without garlic, so I am calling this Potatoes in Garlic Sauce. 

 

I put some chorizo in this, because the first version I saw had it, and I got a little fixated on it. Many recipes don't call for it, and I don't think it is at all required, especially since good chorizo can be hard to find. (I got President's Choice, because it was all I could get, but I'm here to tell you that it is best described as bad chorizo.) 

 

Tasty food is described in Spanish as "rico", that is to say; rich. High calorie foods, preferably in the form of meat, have traditionally been regarded as what food should be; perhaps not surprising in an impoverished place with more grazing than arable land, and a lot of labour to be done. In reality though, a dish like this would have been vegetarian much more often than not. The oil and potatoes still keep it plenty "rico". 

I've seen this technique in Hungarian dishes as well; if you want to go in that direction, omit the saffron, go a little lighter on the garlic, and use Hungarian paprika. If you want to put in sausage, use a dry smoked Hungarian sausage instead of the chorizo, and there you are. 

To my amusement, this reminds me of a favourite dish from my high school days, when I would order French fries with gravy from the school cafeteria, then douse them generously with vinegar and ketchup. I haven't seen leftover French fries in, uh, two years at least, but should such a thing ever reappear, I think toasting them up in a skillet and finishing them in a sauce like this would be a very reasonable way to have them.

 

I forgot to toast my flour; it should be done before you get started. I don't think it was a dire omission. 

 

2 to 4 servings

1 hour - all working time

 

600 grams (3 or 4 large) potatoes

2 to 6 cloves of garlic 

1 medium onion

125 grams (1/4 pound) good dry chorizo

1/4 to 1/3 cup mild vegetable OR olive oil 

Wash and trim the potatoes; peel them if you like. Cut them into thick (1/4"/1/2 cm) slices, placing them in a large bowl of cold water as you work. Let them stay there until you are ready to start cooking. 

Peel and trim the garlic, and cut each clove into 3 slices. Peel and chop the onion - set it aside. If using chorizo, chop it into medium dice. 

Heat the oil - enough to cover the bottom of the pan by the thickness of the potatoes - in a large skillet over medium-high heat. Add the garlic cloves and let them fry until a pale straw gold, stirring to keep them cooking evenly. This won't take more than a minute or two. Remove them with a slotted spoon to a food processor or (more traditionally) a mortar. 

Lift the amount of potatoes you can fry at once from the water, and pat them dry. Fry them in the oil until a good golden brown on both sides; turn them as needed. Transfer them with the spoon to a plate as they cook, adding more dried potato slices to take their place, until they are all done. This is a slow process; allow 30 to 40 minutes depending on the size of your skillet and how brown you want them. Even if you like them fairly pale, they do need to come out of this process about half cooked so don't rush them - turn down the heat instead.

 

3 tablespoons chopped parsley

1/4 to 3/4 teaspoon salt

1 teaspoon Spanish paprika (de la Vera)

1/4 teaspoon saffron threads

1 teaspoon toasted barley OR wheat flour

3 tablespoons apple cider vinegar OR white wine vinegar

1/2 cup water OR broth

1 tablespoon chopped parsley, again

 

While the potatoes fry, chip away at making the sauce. To the garlic add the washed, dried, and roughly chopped parsley, the salt, paprika, and saffron. Grind to a relatively smooth paste. Then add the flour, mix, and stir in the vinegar. 

 

Once all the potatoes are cooked and removed to a plate, drain the oil out of the pan. Don't wash it; in fact leave just enough oil to now put in the onion and cook it until softened and lightly browned. Add the seasoning purée to the pan. Use the water to swish out whatever utensil you made the paste in, and add that to the pan as well. Gently return the potatoes to the pan. Simmer for a further 15 or 20 minutes until the sauce has thickened to coat the potatoes. Serve at once, with the remaining chopped parsley sprinkled over the top. 

Last year at this time I made Balsamic Carrots.

Here's a quick and simple soup to make, and it can be eaten at once or it will keep well for a couple of days in the fridge - in that case you might not want to add the cream until you are re-heating it. I'm calling fairly softly for both the curry powder and chile-garlic sauce; taste it and add more if you like, but I'm mindful that it's far easier to add more than to fix it once you've added too much, and both of those are subject to a high degree of personal taste modifications.

I didn't put any in, but it occurs to me that a tablespoon or 2 of maple syrup would be very good in this.

 

4 servings

1 hour - 20 minutes prep time

 

450 grams (1 pound) rutabaga

2 bay leaves 

3 cups unsalted chicken or vegetable stock

2 tablespoons butter

2 teaspoons Madras curry powder

1 teaspoon chile-garlic sauce 

1/2 teaspoon salt

1/2 cup 10% cream

Peel the rutabaga and cut it into dice. Put it into a heavy-bottomed 2 litre (quart) pot with water to cover it by an inch. Add the bay leaves. Bring to a boil, and boil steadily for 40 to 45 minutes until tender. There should be about a cup of cooking water left once they are done, but check the pot several times during the cooking period to ensure it does not run dry - add a little more water if necessary. 

Remove and discard the bay leaves. Purée the rutabaga with the cooking water, then leave it in the blender while you melt the butter in the cooking pot. Add the curry powder and let it sizzle in it for a minute or so. Add the puréed rutabaga. Swish out the blender with some of the stock, then add it to the pot as well. Taste, and season with chile-garlic sauce and salt to taste; adjust the amount of curry powder now too if you think it needs a little more. 

 

Bring the soup up to a simmer, then add the cream. Continue heating the soup until it is on the edge of simmering again, then serve at once. As always with cream soups, don't let it boil again for fear of curdling.

 

 

 

 

Last year at this time I made Pickled Onion & Lentil Salad with Beet, Feta, Nuts, & Cabbage. 

I'm calling this a strata, but it's basically French onion soup that has solidified into an equally delicious main dish. Serve it with a salad, and that's a meal. 

 

It's a little amazing to me how long long it takes onions to cook down, and also how many of them you will need. You can't wander off and leave them, either. It does make this feel a little luxurious. However, once it's in the oven all the work is done, so this is a good dish for casual entertaining, or just for days when you are pottering around the kitchen anyway.

 

4 to 6 servings

2 hours - 1 hour prep time

6 medium-large (8 cups sliced) pink or yellow onions

2 tablespoons chicken or bacon fat, or mild vegetable oil

3 or 4 cloves of garlic

1 teaspoon rubbed savory

1 teaspoon rubbed thyme

1/4 teaspoon rubbed rosemary

salt & freshly ground black pepper to taste

300 grams (10 ounces) stale but good quality bread

2 tablespoons chicken or bacon fat, or mild vegetable oil

2 large eggs

1 1/2 to 2 cups chicken, beef, or vegetable stock

250 grams (1/2 pound) Gruyere, Gouda, Comte, or Havarti cheese 

Peel the onions, and cut them in half from pole to pole. Slice them into thin half-moons. Heat the fat or oil in a large skillet over medium heat, and cook the onions for 40 to 45 minutes, until golden brown. Stir regularly; towards the end you will need to stir them frequently. They should be a fairly even golden brown. 

Meanwhile, peel and mince the garlic, and when the onions are about done, mix the garlic into them with the seasonings, and let it cook for another minute or two. Transfer the onions to a plate and set aside. 

Also meanwhile, preheat the oven to 400°F. Slice the bread into moderately thin slices, and drizzle them with the remaining fat (melted) or oil, in a shallow 8" x 10" baking (lasagne) pan. Toss them to distribute the fat and to allow them to stand as separately as possible. Bake them for 15 minutes until crisp and lightly browned. Reduce the oven to 375°F.

 

Whisk the eggs, then whisk in 1 cup of the stock. Dice one half of the cheese and slice the other half thinly.

 

Toss the caramelized onions into the toasted bread. Mix in the diced cheese. Drizzle the eggs and stock evenly over the bread and mix again. Let rest for 5 minutes, then drizzle with more stock if necessary. The mixture should be moist, but all the broth should be absorbed and the bread should not be soggy. Spread it all out with the additions evenly distributed, and top with the remaining sliced cheese. Bake for 30 to 35 minutes until lightly browned and bubbling. Let rest for 10 minutes before serving. 

Last year at this time I made Chocolate-Sweet Potato Mousse or Frosting.

I found this simple little soup in an old Canadian cook book. Most of them contain recipes which now fall somewhere between thoroughly obsolete and utterly boring, so it's always a bit of an exciting moment when I find something that looks serviceable. However, a little while later I found the same recipe in a just slightly older cook book called French Household Cooking, put out by Country Life in 1908. Tsk, tsk.

 

The first recipe was much simplified in transition, and it changed again in my hands. I thought it needed some goosing up in the way of seasonings and some acid to sharpen it. The original made use of late summer produce, and I'm sure it's delicious fresh from the garden, but it makes a quick, easy and tasty winter soup with frozen beans and canned tomatoes.

 

4 to 8 servings

30 minutes prep time NOT including cooking the beans

 

3/4 cup of white beans, cooked

     (about 2 cups cooked white beans)

2 cups bean cooking water OR chicken stock

2 cups diced potatoes

2 cups diced canned tomatoes

2 cups diced frozen green beans

1 medium onion

3 or 4 cloves of garlic

2 tablespoons bacon fat OR butter

salt & freshly ground black pepper to taste

1 1/2 teaspoons rubbed basil

2 tablespoons vinegar OR lemon juice 

The beans need to be cooked in advance; or you can use a tin. Save the bean cooking water for the soup, unless you are using chicken stock. 

Scrub and trim  the potatoes, and peel them if necessary. Cut them into large dice and put them in a heavy-bottomed soup pot with 2 cups bean cooking water or chicken stock. Bring to a boil and simmer for about 10 minutes, until tender. Mash coarsely right in the broth. 

Add the white beans, the tomatoes, and the green beans chopped into short lengths. Set the soup to simmer. Meanwhile, peel and chop the onion finely. Peel and mince the garlic. 

Heat the fat or butter in a skillet and cook the onion over medium heat for 5 to 7 minutes until softened and reduced in volume. Add the garlic and basil, and cook for another minute or so. Add these to the soup, and deglaze the pan with a little of the broth, adding it back in when you are done.

Season the soup with salt and pepper as needed, and add the vinegar or lemon juice. Let it simmer for a few minutes until the raw scent of the vinegar (if that's what you used) is gone. Serve hot.

 

 

 

 

Last year at this time I made Lentil, Buckwheat & Walnut Loaf. 

Potato pancakes are popular all through Eastern Europe. This version is from Bulgaria, and it's pretty similar to most, although the addition of cheese is a little different. Normally, it would be sirene cheese but good luck finding that around here - feta is pretty close. The result is quite substantial, and we made it our lunch with a salad on the side. If you want to serve it with more dishes, you might want to cut back on the feta.

Feta is quite salty so be careful with adding more salt. It will need a little, but only a little. If you decide to omit the cheese you should add about 3/4 of a teaspoon of salt. You could replace the mint with basil in a pinch, but dried mint is actually an underused herb, in my opinion. It's worth getting it and seeing what you think of it. It's good with cheese dishes generally.

As with any dish made with grated raw potatoes, the difference between complete success and a soggy yet crumbly mess is *squeezing* those potatoes to remove as much liquid as possible. It makes all the difference. 

I actually broiled my Patatnik for 6 minutes at the end, and it looked like it. As a lover of dark crunchy potatoes I regret nothing; but I am recommending a somewhat shorter time.

 

4 servings

1 hour 20 minutes - 20 minutes prep time

1 tablespoon unsalted butter

600 grams (1 1/4 pounds) baking potatoes

2 tablespoons potato starch

1/4 to 1/2 teaspoon salt (consult the feta)

freshly ground black pepper

1 teaspoon rubbed savory

1 to 2 teaspoons rubbed dried mint

1/2 to 1 teaspoon Aleppo pepper

1/2 cup feta or sirene cheese, crumbled

1 large OR 2 small eggs

1 tablespoon unsalted butter, again

Generously butter a 9" pie plate or similar shallow baking pan. Preheat the oven to 400°F. 

Wash, trim, and grate the potatoes coarsely. Squeeze them hard over the sink by handfuls, to remove as much water from them as you possibly can. Put the handfuls of dried potato shreds into a mixing bowl. When the potatoes are all squeezed, add the potato starch and seasonings. Toss well to combine. 

Crumble in the feta cheese and mix. Break in the egg(s) and mix thoroughly. The potatoes should be coated enough to stick together, but not noticeably eggy. Scrape them into the prepared pan, and press them gently but evenly into a layer. Dot with the remaining butter. 

Bake the Patatnik for 45 to 50 minutes, until golden brown. If you feel it is done, but not quite as brown as you would like, put it under the broiler for 3 or 4 minutes. Let it rest for 10 minutes before serving. 

This can be cooked on a griddle as pancakes as well; oil it well then ladle in thin pancakes. Cook until well-browned on both sides, adding more oil as needed. Expect to get 6 to 8 fair sized pancakes. I have not tried this as I tend to think that the oven is both easier and not much slower given that you are unlikely to be able to cook all your pancakes at once, but I'm putting it out there.

 

 

 

 

Last year at this time I made Almost Whole Stuffed Cabbage. 

Stewed cabbage; with potatoes if you like. I made Sweet Potato Roti and another dish with turnips, so I left them out. This is a simple but lively Indian-style dish, which I made as part of a meal that I will be posting about all week. It goes together very quickly, once the measuring and chopping have been done. It's amazing too, what a little spicing will do to give a new look to good old winter stand-bys.

 

4 servings

45 minutes prep time

 

 

4 cups chopped cabbage 

1 medium onion

1/4 teaspoon salt 

2 medium potatoes, optional

Chop cabbage and onion, mix by hand with salt and drain for 15 minutes. Rinse and drain them very well. Dice the potatoes into 1" chunks.

 

1" piece of ginger

2 cloves of garlic

1/2 teaspoon ground turmeric

1/8 to 1/2 teaspoon red chile flakes (to taste)

1/4 teaspoon ground fenugreek seeds

1/8 teaspoon ground cloves 

1/4 teaspoon salt

Peel and mince ginger and garlic. Mix everything in a small bowl. 

 

You could, I suppose, serve the filling just as a stew, but somehow putting it in a puff pastry crust makes it clear just how special and delicious this really is. We got some lovely lamb from Wooldrift Farm this year, and this was our first big try-out, on Christmas day. It was definitely worthy of that special spot. We thought this hit the perfect spot between nicely seasoned, but letting the flavour of the lamb speak for itself.

I had made some lamb broth which no doubt added to the intensity of flavour, but if you can't get it beef or chicken broth would do. I also pre-cooked the lamb in our Instant Pot, but you could stew it slowly instead if you don't have one. Should I confess that I used the heart in this dish? Mr. Ferdzy "doesn't like it" but it's just a particularly tough cut of stewing meat, and if you order a complete lamb you will get one. I cut it to about 1/4 of the size of the other pieces and proceed - no one has yet detected them.

The filling should be warm when you assemble the pie - too cold and it will take a long time to bake, too hot and you will really struggle with the pastry, which will want to melt rather than fold around it. By using the full-sized sheets you will have eight points around the edge, which should be folded inward once tucks have been made in the upper sheet to seal the edges of the lower sheet.

 

6 to 8 servings

1 1/2 to 2 1/2 hours to pre-cook the lamb - 30 minutes prep time

1 1/2 to 2 hours to cook the pie - 40 minutes prep time

 

1/4 cup barley or wheat flour

1 teaspoon salt

1 1/2 teaspoons rubbed savory

3/4 teaspoon rubbed rosemary

2 bay leaves

freshly ground black pepper to taste

900 grams (2 pounds) stewing lamb

2 tablespoons mild vegetable oil

1 cup lamb, beef, or chicken broth  (can replace up to 1/2 with red wine) 

Mix the flour and the spices in a mixing bowl, then gently toss the prepared lamb in it - the lamb should be trimmed of excess fat and cut into 1" cubes, and if at all wet patted dry with paper towels.

Heat the oil in a large skillet over medium-high heat, and brown the floured meat in two batches to allow it to be well spread out in a single layer as it cooks. Put the browned meat into a large stewing pot or Instant Pot as it is done. 

Add the broth or broth and wine. If cooking in a stewing pot, simmer gently for an hour to an hour and a half until tender. If using the Instant Pot, cook for 30 minutes and allow it to release naturally. 

This can be done up to a day ahead and refrigerated; and it's a good idea as that will allow you to remove excess fat while it is congealed.

2 medium carrots

1 large onion

2 stalks of celery OR 1 cup peeled diced celeriac

3 or 4 cloves of garlic

2 tablespoons lamb fat OR mild vegetable oil

1 tablespoon Worcestershire sauce

2 tablespoons balsamic vinegar

up to 1 cup more lamb, beef, or chicken broth

450 grams (1 pound; 1 package) thawed from frozen puff pastry

 

Peel the carrots and cut them in dice. Peel and chop the onion. Wash, trim, and chop the celery or peel and dice the celeriac. Peel and mince the garlic. 

 

Heat the fat in a large skillet over medium heat. Add the carrots, onion, and celery, and cook gently for 10 to 15 minutes, until softened and tender. You may want to add a bit of water and broth to help cook the carrots, but not so much that it won't cook off in the allotted time. 

 

Add the garlic, Worcestershire sauce, and balsamic vinegar, and cook for a minute more, then add the stewed lamb along with any sauce that it is in. Add a little more broth if it seems dry. Heat the mixture through and simmer for a few minutes. It should be thick and saucy but not runny. Let cool for about 10 minutes.

Preheat the oven to 350°F. Gently roll one sheet of pastry to expand it slightly. Place it in a 9.5" pie plate. The short sides of the pastry should come most of the way up the sides of the pie plate, and the corners will hang over. Fill it with the warm lamb filling. 

Roll out the remaining sheet of pastry in the same way as the first. Place it on top of the pie so that the corners of the top piece are in between the corners of the bottom piece. Lift them one at a time so that you can see the lower piece of pastry. Pull the lower piece of pastry away from the side of the pan and tuck the top piece down between them to seal it. The corner will stick up; fold it in over the pie. Repeat with the remaining three corners/sides. Cut some vent holes in the top of the pastry. Place the pie plate on a baking sheet, in case of leakages, and bake the pie for 50 to 60 minutes, until golden-brown. Let it rest 10 minutes before serving. 

 

 

 

 

Last year at this time I made Braised Oxtail with Dried Tomatoes, Peppers, & Beans.