Seasonal Ontario Food

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.

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.

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.

It's a basic dish of stir fried noodles and vegetables... without any noodles. I found tofu sheets in the cooler of an Asian market last time we were in Windsor. It's a big pity I cannot get anything like it around here. The local grocery has a few slabs of basic tofu; take it or leave it, and misses out on the huge range of shapes and textures available. This particular iteration is a large, thin, and rather dense sheet that cuts nicely into strips that have about the texture of cooked noodles, hence this dish. Ideal for anyone trying to avoid carbohydrates, like (*checks notes*) me. There are also dried sheets of tofu, but that's not what you need here. The refrigerated tofu sheets freeze really well, so next time we're in Windsor or some other civilized spot I intend to stock up.

Having said that, next time I might replace half the tofu with a square of ramen noodles; I do miss them even though this was really good. Unlike real noodle dishes, it would also be quite appropriate to serve this with some rice.

 

2 to 4 servings

30 minutes prep time

300 grams (10 ounces) fresh tofu sheet
3 cups shredded savoy cabbage (or other cabbage or greens)
1 large carrot
1 large onion
1 or 2 stalks of celery
1 or 2 cloves of garlic
2 slices fresh ginger optional
2 tablespoons mild vegetable oil
1/4 soy sauce (light helps keep the salt down)
2 teaspoons toasted sesame oil

While the tofu sheet is folded as it came in the package, cut it into 1/8" strips. Cut them in half again across the middle. This will leave you with a pile of noodle-like tofu shreds.

Prepare the vegetables; shred the cabbage, peel and grate the carrot, peel and cut the onion into slivers, wash and thinly slice the celery, and chop the garlic and ginger fairly finely.

Heat 1 tablespoon of the oil in a large skillet or wok. Sauté the onion until it begins to soften, then add the remaining vegetables including the garlic and ginger. Drizzle a couple tablespoons of water over them, and cook at high temperature, stirring and tossing constantly until the veggies are softened and the water is evaporated. Remove the veggies from the pan and set them aside.

Heat the remaining tablespoon of oil in the skillet. Put in the tofu "noodles", and drizzle the soy sauce over them. Cook them, stirring constantly and turning until they are well mixed and heated, then add the vegetables back in. Continue to mix and toss until well blended and hot through, and all the liquid has evaporated. Drizzle with the sesame oil, mix well and serve. 

 

 

 

 

 

Last year at this time I made Tomato, Macaroni, & Cheese Soup.

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. 

 

This is a perfect salad for the summer, being cool and refreshing yet relatively substantial without being heavy. But it is also a perfect salad for the winter, since it can be made with readily available winter vegetables. Carrots and cucumbers make a good foundation, then add such things and green onions, celery or celeriac, turnip or winter radish, bean sprouts or cabbage. I used a little cabbage; I had been thinking bean sprouts but whottasurprise, my local grocery store had none. 

If you can't find sweet potato noodles (which generally seem to come in bundles of about 200 grams) then you could use mung bean thread noodles. They tend to come in bundles of about 50 grams, so you will need 3 or 4 of them. The treatment is similar, but do check the cooking time - I think they might need a little less. 

I did not get around to making this as quickly as I intended (so just as well there were no bean sprouts) and my shiitakes got a little dried out. Therefore, I fried them briefly in a smidge of oil before adding them.

 

4 to 8 servings

1/4 cup rice vinegar

1/4 cup soy sauce

1 to 2 teaspoons sugar

1 to 2 teaspoons gochujang OR chile-garlic sauce

1 tablespoon toasted sesame oil

2 tablespoons sesame seeds 

Put the rice vinegar, soy sauce, sugar, hot sauce, and sesame oil in a small bowl or jam jar and stir until the sugar is dissolved. 

The sesame seeds don't go directly in the dressing, but now is the time to toast them - a few minutes in a dry skillet over medium-high heat. Stir them as they toast and be prepared to scrape them out at once onto a plate to cool - they will go from perfect to scorched very quickly.

 

150 grams to 200 grams sweet potato noodles (dangmyeon)

10 to 20 grams (1/2 ounce) dried wakame

8 to 10 shiitake mushrooms

1 medium carrot

1 or 2 small greenhouse cucumbers

1 cup other prepared vegetables (see introductory notes)

 

Put a fairly large pot of water on to boil. Boil the noodles as instructed on the package (probably for 5 minutes). LIFT them out of the water, keeping the water. Put the noodle in a strainer and rinse under cold water until cool. Drain well. Chop slightly to make them more manageable, if you like.

 

Meanwhile, put the wakame into the boiling water and boil for 3 minutes. Turn it over as it cooks several times, to allow it to re-hydrate evenly. You will need about a 3" x 8" sheet. Drain the wakame well, shred it into long thin "noodles", then cut it into bits about 2" or 3" long. 

 

Mix the noodles and wakame in a serving bowl. 

 

Remove and discard the shiitake mushroom stems, and shred the caps into thin julienne strips. Peel and slice the carrot very thinly, then slice the other way thinly to form fine julienne strips. Wash and trim the ends from the cucumber(s), and slice in the same way. Any other vegetables used should also be cut in fine julienne pieces. Toss them all with the noodles. 

 

Toss the dressing into the salad. Let it rest for 10 minutes before serving (it can be kept for longer in the fridge) then sprinkle the toasted sesame seeds over it and serve. 

 

 

 

 

Last year at this time I made Jerk Sweet Potatoes.

I'm on a bit of a roll with "things that get simmered in some kind of sauce or sauce-adjacent mixture" at the moment. Eggs, fish, chops, meatballs... simple and straightforward, and usually just needs a judicious quantity of carbs to round out the meal. I see some take on spaetzle or noodles with these, but potatoes or rice would be just fine, or even some good crusty bread. Actually, how about Rye & Spelt Naan? That would be lovely!

 

4 servings

1 medium leek

1 medium carrot

2 cloves of garlic

500 grams (1 pound) ground turkey

1 large egg

1 teaspoon salt

freshly ground black pepper to taste

1 teaspoon rubbed savory or thyme

2 tablespoons barley or wheat flour

 

Wash, trim, and shred the leeks fairly finely. Peel and grate the carrots - you might as well do the ones that don't go into the meatballs at the same time, but keep them separated. Peel and mince the garlic. Put these in a mixing bowl with the remaining ingredients and mix well by hand. Form into 32 equal balls, putting them on a plate as you work. 

 

1 medium leek

1 medium carrot

4 cups chopped green or Savoy cabbage 

3 tablespoon mild vegetable oil

1 bay leaf

2 tablespoons barley or wheat flour

2 cups unsalted chicken broth

salt & freshly ground black pepper to taste

 

If you have not already, wash, trim, and shred the leek, and peel and grate the carrot. Wash, trim, and finely chop the cabbage. 

 

Heat half of the oil in a large skillet and cook the meatballs until browned on all sides. Remove them back to the plate (but WASH it while they are browning, duh). 

Heat the remaining oil, and add the vegetables. Cook over medium heat until softened and reduced in volume. Add the seasonings once they are going well, then mix in the flour. Once the flour is well mixed in with no remaining specks of white, slowly stir in the broth. Return the meatballs to the pan, nestled down into the vegetables, and simmer for 15 to 20 minutes, until the meatballs are cooked through - it's a good idea to turn them halfway through. Serve at once.

Last year at this time I made Rye & Spelt Naan, which calls for Bread Spice.

Cabbage rolls are a bit fiddly to put together, but there is something delightful about receiving your food in a neat little package. It's a present! Usually they are the main course, and contain meat or at least some kind of substantial protein or grain, but I thought I would do something a little different, and make them a vegetable side-dish. I have to say, I really loved them! 

 

The fiddly-ness is mostly chopping vegetables, and once you've made enough cabbage rolls to have the stem-shaving down, they are really quite quick and straightforward to put together. All the work also happens at the front end, so you have lots of time to work on the rest of dinner while these are in the oven. Mind you, I think something relatively simple is a good plan for serving with these - chops, steak, plain baked chicken (thighs could go in at the same time as the cabbage rolls), broiled fish, grilled tofu - they are going to be agreeable with a lot of different things. 

The dill pickle brine and paprika make these piquant, and I have to say the sour cream or yogurt really finished them - I don't know that I would describe it as optional. I didn't actually use a turnip, as I had a kohlrabi in the fridge that won't last as long. You could use some rutabaga or celery instead if you preferred. You could make them more substantial with about a cup of cooked rice, quinoa, or other grain added, but in that case you will need a few more cabbage leaves and should be prepared to apply the pickle brine and tomato sauce with a slightly heavier hand.

 

3 to 4 servings

1 hour 45 minutes - 45 minutes prep time

 

6 to 8 large whole Savoy cabbage leaves

1 medium carrot

1 medium-small turnip (or similar)

1 medium onion

1 cup chopped mushrooms

2 cloves of garlic

2 tablespoons mild vegetable oil

freshly ground black pepper to taste, possibly salt

1 teaspoon rubbed savory

1 teaspoon sweet Hungarian paprika

1/2 cup dill pickle brine

3/4 to 1 cup tomato sauce

thick yogurt OR sour cream to serve

Put a large pot of water on to boil. Carefully remove outer leaves in good condition from a large cabbage. Shave the stems down to as close to the thickness of the rest of the leaf as you can. Once the water boils and you have your leaves ready, blanch them in batches until just softened, then rinse them in cold water to stop them cooking any further. Drain well. This can be done up to a day ahead. 

Peel and grate the carrot. Peel and grate the turnip. Peel and chop the onion. Clean and chop the mushrooms. Peel and mince the garlic. Other than the garlic, this too can be done up to a day ahead. 

Preheat the oven to 350°F. Lightly oil a shallow baking (lasagne) pan which will hold the cabbage rolls snugly. (Should be 1.5 litre/quart, or 8" x 10"). 

Put the oil in a large skillet and heat over medium-high heat. Add the prepared vegetables and cook until softened and reduced in volume by half. Stir frequently. Season with pepper, savory, and paprika when close to done. You may wish to add a little salt, but it will depend on how salty the dill pickle brine is. 

Remove the vegetables from the heat, and allow them to cool enough to handle. Divide them amongst the prepared cabbage leaves, rolling them up and placing them in the oiled pan. Pour the dill pickle brine and tomato sauce over them evenly, and bake for 1 hour. Check them half way through the cooking time, and if they look like they are drying out, cover them with some foil. 

Best served with a dollop of thick yogurt or sour cream. 

Last year at this time I made Buck-"Meat" Balls (or Patties).

It's the end of the year, so it's the end of the year lucky bean dish. This traditional Slovakian dish usually has a variety of smoked pork products added to it, but I didn't happen to have any and wanted to keep it a little lighter. It's still a pretty substantial meal. I did use some bacon fat, but some kind of vegetable oil is all it needs to be vegetarian. If you want to use some meat, cut it in chunks (unless it's on the bone) and cook it with the beans once the water has been changed. 

I have to say though, my end of the year lucky bean dishes are not doing the trick. I would be happier to see the end of 2021 if I thought 2022 would be any better; I think it's going to take more than beans though. Here's to good luck to us all...

 

4 servings

1 hour - 30 minutes prep time 

NOT including cooking the beans

 

1 cup dried borlotti or pinto beans

1 teaspoon salt

2 medium onions

1 medium carrot

2 or 3 medium potatoes

2 or 3 cloves of garlic

1 tablespoons bacon fat OR mild vegetable oil

2 bay leaves

1 tablespoon sweet smoked paprika

1/4 to 1 teaspoon hot smoked paprika

1/3 cup tomato sauce

2 cups sauerkraut

1 tablespoon vinegar (optional)

Cover the dry beans generously with water, then bring them to a boil and boil one minute. Remove them from the heat, cover them, and let them soak for 2 hours to overnight. Drain them and add enough water to them to cover by about an inch. Add the salt. Simmer until tender, stirring regulary; about an hour. Or, cook them in an Instant Pot for 6 to 8 minutes. Allow to release naturally. This can be done up to a day ahead. 

Peel and dice the onions. Peel and grate or dice the carrot. Wash, trim, peel if you like, and cut the potatoes into chunks. Peel and mince the garlic. 

Heat the fat or oil in a large heavy-bottomed soup pot over medium-high heat. Cook the onions and carrots, stirring regularly, until softened and slightly reduced. Add the garlic, bay leaves, paprika, and Aleppo pepper and mix in well. Add the cooked beans with their cooking liquid, and the tomato sauce, and mix well. Mix in 1/2 of the sauerkraut. Add the potatoes when they are ready. Simmer the beans for 30 to 45 minutes, stirring regularly, until the mixture is thick and well-amalgamated. Keeping in mind that there is a little more sauerkraut to be added, taste and decide if you want it a little more sour, in which case add a spoonful of vinegar.

Once the beans have been added, put the potatoes in a separate pot and cover them with water. Bring them to a boil and boil for 12 to 15 minutes, until tender. Drain them and add them to the stew. 

Add the final cup of sauerkraut just before you are ready to serve, and allow it to just heat through.

This keeps and re-heats well, as with most bean dishes. 

Last year at this time I made Lentils with Smoked Sausage.

It's not necessary to serve this with Nem Nuong, but we did, and together they made a complete and excellent meal. 

 

Bean thread noodles are also known as cellophane noodles, or glass noodles. You can now get them at the local grocery store, amazingly enough. They are a resistant starch so have a low glycemic load. I've always felt serene and happy after eating them, partly because I love them but partly because I think they don't mess with my blood sugar. 

 

4 servings

30 minutes prep time

 

2 tablespoons fish sauce

the juice of 1 large lime

1 or 2 teaspoons toasted sesame oil

2 tablespoons mild vegetable oil

1 teaspoon sugar

1 clove of garlic

1/4 teaspoon hot red pepper flakes

 

Whisk or shake all the ingredients together is a small bowl or jam jar. 

 

2 rolls (100 grams) mung bean noodles

1 cup finely shredded cabbage

1 cup grated carrot

2 or 3 green onions

2 small greenhouse cucumbers

1/4 of a large red or yellow greenhouse pepper

1/2 cup chopped cilantro

1/4 cup chopped mint leaves

 

Bring a pot of water to a boil, then drop in the noodles and let them soak for 8 minutes. (If your package has other directions to prepare them, follow those directions.) Rinse them in cold water and drain them well. Snip them into shorter lengths and put them in a mixing bowl. 

Meanwhile, wash, trim, and shred the carrot. Peel and grate the carrot. Wash, trim, and finely chop the green onions. Wash, trim, and grate or finely chop the cucumbers. Wash, core, and finely chop the pepper. Wash, dry, and mince the cilantro and mint leaves. All of these go in with the noodles. 

Toss the salad, then add the dressing and toss again. Serve as-is, or with Nem Nuong; both can be wrapped in rice wrappers as spring rolls if you like. 

Last year at this time I made Gone-to-Seed Carrots.

Not a particularly authentic curry from anywhere except my pantry, which still contains a decent amount of cabbage, carrots, and onions, and it made use of can of coconut milk that had been hanging around for far too long and needed to go.  

I'm a bit impressed at how brown and meaty it looks, since it actually contains quite a lot of vegetable. Cabbage and onions do tend to cook down and fade, and since I grated the carrot they're not terribly prominent either. Still, they are definitely there, and all you need is some rice or naan to finish the meal.

 

4 servings

1 hour 30 minutes - 30 minutes prep time

 

2 teaspoons finely grated fresh ginger

2 teaspoons Madras OR Malaysian curry powder

1 teaspoon sugar

2 tablespoons fish sauce

the juice of 1/2 a large lemon OR 1 large lime

2 tablespoons barley or other flour

1 400 ml can coconut milk

 

Start this after the meat has been prepared and is simmering. 

 

Peel and grate the ginger, and mix it in a small mixing bowl with the curry powder, sugar, fish sauce, and lemon or lime juice. Mix in the flour to make a smooth paste, then stir in the coconut milk, a little at a time. Set aside. 

 

500 grams (1 pound) beef steak (round or similar)

2 tablespoons mild vegetable oil

2 cups beef OR chicken broth

3 cups finely shredded green or Savoy cabbage

1 1/2 cups (1 large carrot) grated carrot

1 large onion

 

Cut the steak into thin, bite-sized slices, and pat it dry with a bit of paper towel. Heat the oil over medium-high heat in a large skillet or heavy bottomed soup pot, and cook the steak pieces until browned on both sides. Add the broth, cover, and reduce the heat to medium-low. Simmer for 45 minutes to an hour, until tender. You can add more stock or water if the meat gets too dry, but it is okay if it reduces down in volume some. This can be done up to a day in advance.

Prepare the sauce while the meat simmers. Also wash, trim, and shred the cabbage, and peel and grate the carrots. Peel and sliver the onion. 

 

Once the meat is tender, add the vegetables to the meat and cook, stirring regularly, until they are also tender and slightly browned in spots. Stir up the sauce and add it, and simmer for a further 15 minutes or so, until thickened. Stir regularly. Serve with Naan or steamed rice.

Last year at this time I made Strawberry Whip with Custard.

Well, here it is - about 1/4 of our entire barley harvest from last year. I have to say it tastes like barley, but it took longer to cook. I've given times for the more usual purchased barley, but I was caught a bit unawares by how long ours took. However, the great thing  about barley is you can just add more water and carry on, so I did. 

 

This is still a bit slow to make, but none of it is hard; you just need to keep an eye on things, especially as the liquids cook away. And while this is not a one-pot meal, it only needs some simply-cooked protein to finish the menu. 

 

If you have any leftovers, treat them as instant soup - add a sufficient quantity of chicken or other stock, and bring it to a simmer. 

 

4 to 6 servings

1 hour to cook the barley

45 minutes other prep time

 

1 cup barley

1 teaspoon salt

3 or 4 cups water

 

As ever, put it all into the rice cooker and cook. It can be done on the stove-top as well, over medium-low heat to keep it at a slow simmer, but you will need to keep a watchful eye on it. It should take about 45 minutes to an hour. 

 

4 cups very finely chopped Savoy cabbage

1 large carrot

1 large onion, red if possible

2 tablespoons finely minced fresh dill 

  OR 2 teaspoons dry dill weed

salt & freshly ground black pepper to taste

1 tablespoon mild vegetable oil

2 tablespoons butter

1 to 2 cup chicken or vegetable broth, OR barley cooking water

 

Wash, trim, and chop the cabbage finely. Peel and grate the carrot. Peel and finely chop the onion. Wash, dry, and mince the dill, if you have fresh dill to use. 

 

Once the barley is cooked, heat the oil and butter in a large skillet over medium heat. Add the carrot and onion, and cook, stirring regularly, for several minutes until wilted and reduced in volume, but don't let it brown. Add the cabbage and cook for another 5 to 10 minutes, stirring regularly until it too is wilted and reduced in volume. 

 

Add the dill and other seasonings, and mix in the hot barley. Mix in the broth or cooking water, and bring the mixture to a simmer. Simmer until the broth is absorbed or evaporated; about 10 to 15 minutes. Stir occasionally, more towards the end. Serve at once, garnished with a little more chopped dill if you like. 

Some lively spicing makes this otherwise very simple soup seem more complex than it is, and the main ingredients have a good sweet and sour balance too them. Like a lot of mostly-vegetable soups, it's quick to make and can be eaten at once, although leftovers will keep in the fridge for a day or two and reheat nicely. 

We ate it with Rye & Spelt Naan, and thought it was a terrific combination. (Never mind the soup. The soup is tasty, but I'm absolutely in love with that bread. I can't make it too often because I will eat it. It may just be that it's bread, though.)

 

4 to 6 servings

45 minutes - 30 minutes prep time

250 grams (1/2 pound; 2 or 3 large) carrots

1 large onion

2 to 4 cloves of garlic

2 bay leaves 

1/2 teaspoon salt

freshly ground black pepper to taste

1/2 teaspoon sweet or smoked Hungarian paprika

6 allspice berries

2 tablespoons barley or other flour

2 tablespoons chicken fat, bacon fat, OR vegetable oil

3 cups chicken OR vegetable stock

1/3 cup sauerkraut OR dill pickle brine

2 cups fine, chopped sauerkraut

1 to 2 tablespoons Dijon mustard

 

Peel and grate the carrots. Peel and finely chop the onion. Put them aside together. 

 

Peel and mince the garlic. Put them in a small bowl with the bay leaves, salt, pepper, paprika, allspice berries, and flour. 

 

Heat the fat of your choice in a heavy-bottomed soup pot, over medium heat. Add the carrots and onion and cook for 10 minutes, stirring occasionally. They should cook down well; if they get a little brown towards the end that's okay, but keep them from browning too early. 

Add the little bowl of garlic and spices, and mix in well. Cook for another minute or two, until no raw flour can be seen and the garlic is fragrant. Add the stock and the brine and mix in well. Let simmer for 20 to 30 minutes over low heat, stirring occasionally. Keep covered. 

Stir in the sauerkraut and mix in well. Let it heat through. Mix in the mustard and serve at once. 

Last year at this time I made Mustardy Curried Green Beans.

These are both salads I found in old cook books. The first one was from an Edwardian era Jewish cook book; this is the one that calls for the pickled red cabbage posted earlier this week.

 

The second was from the same era but French. It was called Salade Malgache, meaning Madagascar Salad. There is nothing about it that has to do with Madagascar other than that the French would have recently invaded and colonized it. Presumably the author of this cook book aimed at middle-class households approved. I have corrected the title to reflect those things. It is a nice little salad of northern European winter vegetables, and deserved better. 

In spite of how pretty these two salads look together, I would in future not be inclined to serve them at the same time, given the overlap of the two main ingredients - they are a little too similar.

 

4 servings each

45 minutes to boil the vegetables 

30 minutes to assemble the salads 

1 cup peeled and diced boiled potatoes

1 cup peeled and diced boiled celeriac

1 cup quick pickled red cabbage

2 tablespoons olive oil

1 to 2 tablespoons red cabbage brine, lemon juice, OR apple cider vinegar

a few hydroponic lettuce leaves

 

Boil the potatoes until tender, with the skins on. Cool them in cold water, then drain them well and dice, peeling them if you are so inclined. 

 

Peel the celeriac and cut it in slabs 1/2" to 3/4" thick before boiling them until tender. Cool and dice like the potatoes. 

 

Toss the potatoes, celeriac, pickled red cabbage, oil, and brine, lemon juice, or vinegar together and arrange the salad over a few clean lettuce leaves.

1 cup peeled and diced boiled potatoes

1 cup peeled and diced boiled celeriac

1 cup peeled and diced boiled red beets

3 tablespoons mayonnaise

1/2 teaspoon Dijon mustard

salt & freshly ground black pepper to taste

2 or 3 tablespoons lemon juice

1/2 cup chopped walnuts

a few hydroponic lettuce leaves 

I've been getting into quick pickling a bit this winter. Red cabbage makes a very nice one, and is an excellent addition to salads, with its brilliant colour and crunchy, faintly spicy flavour. I'll be making use of it in the next post.

It's not much more work than cutting up some red cabbage for one salad, but then it's around for up to a dozen more. Just pick out the larger whole spices when you fetch it out of the jar; they are not particularly nice to bite into.

 

about 4 cups

2 days 20 minutes - 20 minutes prep time 

 

5 cups finely shredded red cabbage

1 bay leaf

2/3 cup filtered water

1/3 cup apple cider vinegar

1/3 cup red wine vinegar

2 teaspoons pickling salt

1/2 teaspoon mustard seeds

1/2 teaspoon black peppercorns

1/2 teaspoon coriander seeds

1/2 teaspoon allspice berries

1 teaspoon ground ginger

1 teaspoon sugar

Have a very clean 1 quart or litre canning jar on hand with a clean lid and ring. They do not need to be sterilized, but should be fresh out of the dishwasher or scalded with boiling water. 

Wash, trim, and finely shred enough cabbage to fill the jar, tamping it in as you go. Add the bay leaf when it is about half full. 

Put all the remaining ingredients in a pot and bring them to steaming hot. Pour the hot brine over the cabbage. Cap it and leave it on the counter for 2 days. Then, refrigerate it, and keep it refrigerated subsequently. It can be used at any point now, and should keep for several weeks. 

 

 

 

 

 

Last year at this time I made Rutabaga Gnocchi. 

Tau pok - deep fried tofu puffs - are probably my favourite way to eat tofu. The deep frying does not make them greasy, but it drives out a lot of water and makes the pieces light and spongy but also chewy and substantial. This method of cooking them gets called braising, but it's much quicker and done mostly at a higher temperature than meat would be braised at. Speaking of meat, this dish is not vegetarian as written, but it would not be hard to make it so. Omit the fish and oyster sauces - use more soy, and maybe a few drops of toasted sesame oil - and use a vegetable broth, and there you are. 

 

Another thing that would go well in here are some shiitake mushrooms - maybe next time. 

Serve this with some rice, and it's a complete meal.

 

4 servings

30 minutes prep time

 

 

180 grams (6 ounces) tau pok (fried tofu puffs)

1 medium onion

1 large carrot

5 or 6 cups chopped Savoy or green cabbage

3 or 4 cloves of garlic

1 tablespoon finely minced fresh ginger

2 tablespoons mild vegetable oil

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

chile-garlic sauce to taste

1 cup chicken or vegetable broth

1/2 cup chicken or vegetable broth

1 tablespoon arrowroot or corn starch

 

Cut each piece of tau pok in half. Peel the onion and cut it into slivers. Peel and slice the carrot. Chop the cabbage. Peel and mince the garlic and ginger. 

 

Heat the oil in a heavy-bottomed soup pot over medium-high heat. Add the onion and carrot, and cook, stirring regularly, for about 5 minutes. The vegetables should be softening and browning slightly at the end of that time. Add the cabbage and mix in well for a couple of minutes, until it is completely wilted and has mostly changed colour. Mix in the garlic, then add the soy, fish, and oyster sauces. 

Add the broth, and reduce the heat to a steady simmer. Cover the pan and cook for 10 minutes, stirring once or twice. Mix the starch into the remaining broth, and mix it into the pan. As soon as it thickens - just a minute or two - serve it up.

 

 

 

 

There's no getting around it; this is some slow food. It's very, very, easy but it is slow. 

 

First; pickle your onions. 

 

The good news is that this makes about twice as much pickled onion as you will need for the salad, and they will come in handy for other things, and keep well in the fridge for at least a couple of weeks. 

 

Once your onions are pickled you can think about things like cooking your beets and lentils in advance. They need to cool, so maybe we're still not eating this salad until tomorrow. 

 

I thought this was extremely pleasing; the earthy and slightly sweet lentils and beets balanced with tangy onions and feta cheese, and with needed crunch supplied by the nuts and cabbage, made a subtle and harmonious whole. Mr. Ferdzy was less impressed; he thought it was kind of plain. You should probably consider which camp you are likely to fall into before picking up that onion and that knife.

 

4 to 6 servings

1 hour 20 minutes plus 2 days to make the pickled onions

1 hour to cook the beets & lentils

15 minutes to assemble the salad

 

scant 3 cups of sliced red onions

salt

1/2 cup filtered water

1/2 cup white vinegar

1 teaspoon salt

Peel the onions and cut them in half lengthwise. Cut them into half-moon slices, then in half again. Break them up and put them into a strainer, sprinkled generously with salt. Set them aside over a bowl to drain for about an hour. Rinse and drain them well. 

Have a good clean 500 ml (2 cup) canning jar ready; either sterilized or fresh out of the dishwasher (this is NOT long term canning, so while the jar needs to be clean, sterilization is not absolutely required). Heat the water, vinegar and teaspoon of salt until it is hot and the salt is dissolved, but not boiling. While it heats, pack the well-drained onion bits into the jar. Pour enough of the brine over the onions to cover - you may not need all of it, but make sure there are no trapped air bubbles. Close up the jar with a clean ring and lid (used is okay; just make sure it's clean and odour-free). Let sit in a cool place for two days before using; it can be up to a week but put them in the fridge after the first couple of days.

 

Cook the Beets & Lentils:

3 medium (1 1/2 cups diced) beets 

1 cup green or brown lentils

1/2 teaspoon salt

2 cups water

Put the beets into a pot with plenty of water to cover them. Bring them to a boil and boil for about 45 minutes (or perhaps a little longer) until tender. Drain and let cool. 

Put the lentils, salt, and 2 cups of water into a rice cooker and cook. Remove and let cool. 

Both of these can be cooked up to a day in advance. 

1/4 cup pickled onion brine

2 tablespoons apple cider vinegar

freshly ground black pepper to taste

1 teaspoon rubbed thyme

2 teaspoons Dijon mustard

1/3 cup olive oil

 

Mix everything in a small bowl or jam jar and whisk or shake together. 

 

2 cups finely shredded cabbage

1 cup walnut pieces, toasted

225 grams (1/2 pound) feta cheese

1 cup pickled onions

 

Wash, trim, and shred the cabbage. Toast the walnut pieces in a dry skillet over medium heat, until lightly browned in spots. Turn out to cool then chop them to about pea-sized. 

 

Peel and finely dice the beets. Put them with the lentils into a large salad bowl. Mix in the cabbage, nuts, and feta cheese. Add 1 cup of the drained pickled onions, and toss with the dressing. 

Last year at this time I made Mr. Ferdzy's Family Pulled Pickled Pork.

This sort of stuffed cabbage dish is typical of southern France, and I've seen it made with a variety of meats or with salmon. It is neither cabbage rolls, nor a whole stuffed cabbage, but something in between. 

 

As many leaves as reasonably can be removed from a cabbage are blanched and re-assembled with a meat filling to form what appears to be a whole cabbage. It is actually a very simple dish to make; the only challenges involve selecting a cooperative cabbage and finding a good vessel to cook it in. I've seen it kept in a fairly convincing cabbage shape, often helped with some kitchen twine to hold it together, or pressed into a cake in a round casserole. Savoy is plainly the cabbage of choice here; their leaves are thinner, more flexible, and more tender than other cabbages. 

You should certainly feel free to use whatever meatloaf type filling you like here, and to season it to your taste, although I can report that this one worked well and was enjoyed very much.

 

6 to 8 servings

1 hour 30 minutes - 30 minutes prep time

PLUS allow 10 minutes to rest

 

 

8 to 12 leaves from 1 large Savoy cabbage

1 medium onion

2 medium carrots

3 or 4 cloves of garlic

1 tablespoon mild vegetable oil 

900 grams (2 pounds) ground beef OR mix of beef and other meat

1 1/2 teaspoons salt

1 teaspoon rubbed thyme OR savory

1 teaspoon rubbed basil

1 teaspoon rubbed oregano

1/2 teaspoon Aleppo or similar hot pepper flakes

freshly ground black pepper to taste

2 large eggs

1 cup fine (quick cook) oatmeal

1 cup beef broth OR water

tomato sauce to serve (optional)

 

Put a large pot of water on to boil. Carefully remove 8 to 12 leaves from the cabbage, whole and undamaged. Trim the stems and shave them to be the same thickness as the rest of the leaf. When the water boils, add the cabbage leaves to it in 2 or 3 batches, and boil them for 5 minutes. Transfer them to a basin of cold water to cool as soon as they are done. Drain them well. 

 

This can be done up to a day in advance; wrap and keep cool until needed in that case. 

 

Peel and chop the onion. Peel and grate the carrots. Peel and mince the garlic. Heat the oil in a skillet over medium-high heat, and cook the onions and carrots until softened, stirring frequently (just a few minutes). Add the garlic and cook for another minute or so, then transfer the vegetables to a mixing bowl to cool. 

 

Preheat the oven to 350°F. 

 

Add the meat and seasoning to the cooled vegetables. Break in the eggs and add the oatmeal. Mix by hand until completely blended. 

 

In a fairly deep round or oval baking pan (about 2 quarts/litres) which has been lightly oiled, place the largest 2 leaves so that they slightly overlap at the bottom but otherwise look like they are growing out of the centre of your pan. Place a patty of about 1/8th of the meat mixture over them. Place another 2 or 4 leaves over it in the same way, and top with more of the meat filling. Continue until all the leaves and meat filling are placed. Fold the leaves over the filling to create the appearance of a whole cabbage. Because my baking dish was oval and not round, I ran some string under the cabbage leaves before I started and used it to tie everything into shape. 

Pour the broth over the stuffed cabbage and bake it at 350°F for 1 hour. Let rest 10 minutes before serving. If you like, serve it with hot tomato sauce poured over it. 

This was a good lively salad with a nice interplay of tropical flavours to dress up some pretty standard Ontario winter salad veggies. You'll need to have another plan for what will be most of a tin of coconut cream or milk leftover, though. Cream is probably better, by the way. I used coconut milk and the dressing was just a tad thin. No biggie. 

These were not our peanuts, alas. We got quite a decent little crop this year, and hung it up to cure for a few days in the garage - don't laugh - and when we came back, it was a much littler crop. Barely enough for seed next year. Huh. Apparently the squirrels don't eat the curing garlic in the garage because - get this - they don't like garlic. Well, all righty then. Lesson learned.

 

4 servings

20 minutes prep time 

 

1 teaspoon finely grated fresh ginger

2 tablespoons coconut cream OR milk

2 tablespoons mayonnaise

1 tablespoon lemon OR lime juice

1 teaspoon soy sauce

1/2 teaspoon Madras curry powder

1/2 teaspoon sugar

a pinch of salt

 

Peel and grate the ginger. Mix it with the coconut cream or coconut milk. Mix in the mayonnaise, lemon juice, soy sauce, and seasonings. Mix well and set aside until needed.  

1 1/2 cups finely shredded green OR Savoy cabbage

1/2 cup finely shredded red cabbage

1/2 cup (1 small carrot) grated carrot

1 large crisp apple

1/3 cup roasted unsalted peanuts

 

Wash, trim, and shred the green and red cabbages. Peel and grate the carrot. Mix them in a salad bowl. Wash, core, and dice the carrot. Toss it into the salad with the peanuts and the dressing.

Last year at this time I made Vegetable Fried Barley.

I've made cabbage with paprika before, but this is a simpler and lighter version, good as a quick side dish with something else. It's a pretty traditional cabbage dish from the Balkans on down through Turkey. 

 

It often has beef in it; not necessarily a lot of meat, but some. About half a pound for this quantity of cabbage, if you wanted to add it. It could be finely chopped stewing beef or ground beef, in which case it should be cooked in the oil until pretty much done before the onion goes in. Or, you could add leftover chopped up steak or roast, and add it with the cabbage. 

We had it without any meat though, and thought it was just fine. We ate it alongside a fairly cheesy vegetarian main dish. If you are not adding beef to it, it would also go with lamb, chicken, or fish very well.

 

4 servings

30 minutes - 10 minutes prep time 

 

4 cups loosely packed chopped cabbage

1 small onion

1 tablespoon olive oil

2 teaspoons sweet Hungarian paprika

1/4 to 1/2 teaspoon Aleppo pepper

1/4 teaspoon salt

freshly ground black pepper to taste

1 bay leaf

1 cup crushed tomatoes 

Wash, trim, and chop the cabbage fairly coarsely. Peel and chop the onion. 

Heat the oil in a medium skillet over medium heat. Add the onion and cook for 3 or 4 minutes, until soft and translucent but not browned. Mix in the cabbage and cook, stirring, until it is evenly wilted down. Add the seasonings and cook for another minute or so, until well worked in and moistened completely by the oil. 

Add the tomatoes and mix them in. Continue to cook, stirring occasionally, for another 10 or 15 minutes until the cabbage is done to your liking. Serve at once. 

Last year at this time I made Anglesey Eggs.