Seasonal Ontario Food

This is a traditional Greek recipe, somewhat to my surprise. I always think of dried peas as being very northern European. They have certainly been a Canadian staple since the arrival of the French, and the British ate them in mounds too. I think of them as hearty winter fare.

However, making this in the rice-cooker meant not too much heat in the kitchen, and a tasty, easy, summer dip for bread and vegetables was the result. It's vegetarian (vegan), and is similar to hummus but different enough to make a nice change. Traditionally, it's topped with capers, or maybe olives, but nobody in this household can muster any enthusiasm for capers. Basil oil seemed like it would be a good alternative, and it was. You can, of course, make it without the rice-cooker, but it will require more attention as you cook it over low heat on the stove.

This makes kind of a ton of dip, but it does keep in the fridge for probably up to a week.

12 servings
1 hour - 20 minutes prep time - not including cooling time

  
Make the Favosalata:
1 medium red or yellow onion
1 tablespoon mild vegetable oil
2 cloves of garlic
1 bay leaf
1 teaspoon salt
3/4 teaspoon ground turmeric
freshly ground black pepper to taste
1 1/2 cups yellow split peas
3 cups water, plus a bit more
the juice of 1/2 lemon

Peel and chop the onion. Put the oil in the rice cooker and turn it on. Add the onion, and cook for about 5 minutes, until softened and reduced in volume.

Meanwhile, peel and mince the garlic. When the onion is ready, add the garlic, bay leaf, and spices, and mix in well. Add the yellow split peas and the water. Close up the rice cooker, and check to make sure it is still on - it will turn itself off if it gets too hot cooking the onions. Cook until the rice cooker turns itself off again, then remove the insert pot from the cooker and allow the peas to cool completely.

When you are ready, transfer them to a food processor with the lemon juice added. Process until you have a smooth dip. You will need to add more water - 1/4 to 1/2 cup - to achieve a good texture. Transfer to a serving bowl and serve, sprinkled with the basil oil. 

Make the Basil Oil:
2 to 3 tablespoons finely minced fresh basil leaves
1 or 2 cloves of garlic
1/4 cup olive oil

Wash, dry, and mince the basil leaves. Peel and mince the garlic. Heat the oil in a very small skillet or pan until hot, then remove it from the heat. Stir in the basil and garlic, and allow it to cool. You can use it as-is, or you can strain out the basil and garlic if you like.





Last year at this time I made Stir-Fried Beef with Yellow Beans & Garlic Scapes. 

All the greens came from the garden! Here it is, the May long weekend, and as usual the weather has turned and we are into a different season. I was not convinced it was going to happen this year, but right on schedule! We are now very busy in the garden.

I'm calling for 3 eggs, but yes; I used 4 eggs. They came from hens who were plainly just learning their trade and were very small - eggs, not hens. No idea about them. With the wild rice and eggs, this is a reasonably substantial although not heavy salad, and makes a complete meal in itself. I think it is flexible enough that it could be served as part of a larger menu, in which case it would, of course, go further.

2 to 6 servings
45 minutes to cook the wild rice, not including cooling it,
with about 15 minutes of that time to cook the asparagus & eggs
15 minutes to assemble the salad


Cook the Wild Rice, Asparagus & Eggs:
2/3 cup wild rice
2 1/4 cups water
1/4 teaspoon salt
450 grams (1 pound) asparagus
3 large eggs

Put the wild rice, water, and salt into the rice cooker, and turn on. Remove it as soon as it is cooked and allow it to cool. It is not a bad idea to do this the day before.

Meanwhile, wash and trim the asparagus, and steam or boil it until just tender; about 4 minutes. Rinse in cold water until cool, then drain well. Chop it into bite-sized pieces.

Put the eggs in a pot with plenty of water to cover them and bring them to a boil. Boil for 1 minute then cover and let rest for 10 minutes. Rinse in cold water until cool then peel them.

Make the Dressing:
1/4 cup olive oil
1/4 cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon horseradish
juice of 1/4 lemon, optional, see below
salt & freshly ground black pepper to taste

Whisk together in a small bowl or shake together in jar.

Assemble the Salad:
2 cups chopped lettuce
1cup chopped sorrel, if available
1 or 2 cups chopped spinach
2 or 3 tablespoons finely minced fresh chives

Wash, pick over, and dry the greens, and chop them. Use more spinach if you cannot get any sorrel, and also add the lemon juice to the dressing - if you have the sorrel, then omit it.

Toss the greens with the cooked wild rice and asparagus pieces, then toss in the dressing. Slice or quarter the eggs and arrange them over the salad, and serve.




Last year at this time I made Russian Fish & Spring Greens Pie.

Here's an easy alternative to traditional hummus, a little more mellow without the sometimes faintly bitter tahini, and with walnuts and carrots instead. This makes an awful lot, but I don't see that I can cook many fewer lentils in my rice cooker, and the balance with the carrots, etc, is right. Fortunately it will keep in the fridge for up to a week and this is a dish that will make a terrific party appetizer or fit right in with healthy daily eating.

makes about 4 cups
45 minutes - 15 minutes prep time for first round
20 minutes prep time to finish
allow time to rest


Cook in the Rice Cooker:
2 cups grated carrots
1 cup red lentils
1 teaspoon salt
2 cups water
1 bay leaf

Peel and grate the carrots. Measure everything and put it all in the rice cooker. Give it a stir and make sure everything is below the surface of the water. Close, turn on and cook. Remove from the rice cooker promptly and let cool.

Finish the Hummus:
1 cup walnut pieces
2 or 3 cloves of garlic
2 tablespoons walnut oil
freshly ground black pepper to taste
the zest of 1/2 medium lemon
the juice of 1 medium lemon

Toast the walnut pieces in a dry skillet until lightly browned and fragrant. Transfer them to a food processor. (You may want to save a few to garnish.) Peel the garlic and add it. Process until both are finely chopped. Add the oil and process some more. Add the pepper and lemon zest.

Add the cooked, cooled carrots and lentils (remove and discard the bay leaf). Process until smooth, scraping down the sides once or twice as necessary. Add the lemon juice and blend in well. Taste and adjust the seasonings. This hummus will be at its best if it can sit for several hours to allow the flavours to blend.




Last year at this time I made Turkish Walnut & Red Pepper Paté. 

And this is different from regular ol' vegetable fried rice only through the straight-up substitution of barley for the rice. My main question was, would it work?

The answer to that is yes; yes it does. It's a little chewier, no surprise, but really it works very well. The one thing I would note is that barley is much more filling than rice. It absorbs liquid as it cooks, and it absorbs liquid as it rests, and it absorbs liquid as it is reheated. Once it is eaten it continues to absorb liquid which is a good thing, but you should also take care not to over-eat it at the table, because it will come back and haunt you later if you do.

This is a lot like the Barley Pilaf I make regularly, but a little more effort for a drier, crumblier texture. Sometimes that's what you will want, especially if you are not eating much else with it. You could very easily add scrambled eggs, chopped cooked meat, or fried tofu cubes to this if you wanted some protein in with it.

4 serving
30 minutes prep time, not including cooking the barley



Cook the Barley:
2/3 cup pot barley
2 cups water
1/4 teaspoon salt

Put the barley, water and salt into a rice cooker and cook. Let cool and refrigerate overnight. Use a fork, or your hand wet in cold water, to break the barley up into individual grains before proceeding.

Fry the Barley:
1 medium onion
1 stalk celery OR 1/2 cup peeled, grated celeriac
1 medium carrot
a small handful of mushrooms
1 cup finely chopped cabbage
1 or 2 cloves of garlic OPTIONAL
2 or 3 tablespoons mild vegetable oil
2 or 3 tablespoons soy sauce

Peel and chop the onion. Wash, trim, and chop or grate the celery or celeriac. Peel and grate the carrot. Clean, trim, and chop the mushrooms. All these can be put together.

Wash, trim, and finely chop the cabbage. Peel and mince the garlic, if using.

Heat the oil in a large skillet over high heat. Add the first set of vegetables and cook, stirring frequently, until wilted and softened. Add the cabbage and the garlic, and stir in well. Let cook for another minute or so, stirring and turning the vegetables.

Sprinkle the soy sauce over the vegetables, and stir it in until absorbed. Add the crumbled barley and stir it in well. Continue cooking and stirring for another 3 to 4 minutes, until the barley begins to crisp and stick a little to the pan. Serve at once.





Last year at this time I made Chinese Chile-Garlic Noodles & Greens.

Yet another variation on the ever-popular tomato soup. Barley, celeriac (if you can find it) and onions give it texture, crunch, and substance. Still good with some grilled cheese!  Open faced, maybe, because that barley is filling.

By crushed tomatoes I mean canned tomatoes, chopped up. We whizz our own in the blender and can them, but I have bought crushed tomatoes that were obviously pretty concentrated. If that's what you have, use less and add some water or broth to bring them back to the consistency of actual tomatoes.

4 servings
45 minutes - 30 minutes prep time
not including cooking the barley


Cook the Barley:
1/4 cup barley
1 cups water
a pinch of salt

Put these in your rice cooker, and cook. Alternatively, cook the barley in a pot - bring it to a boil with the salt then reduce heat to as low as it will go and cook it, covered, until tender; about 45 minutes. This can be done in advance.

It's probably a good idea to cook more barley than this - the rice cooker does not deal well with such small quantities. Leftover cooked barley can be frozen, if you don't have an immediate use for it. You should have about 1 cup of cooked barley for the soup.

Make the Soup:
1 large onion
2 cups peeled dice celeriac
OR 2 stalks of celery
1/4 cup unsalted butter
3 tablespoons flour
1 teaspoon rubbed savory
3/4 teaspoon salt
freshly ground black pepper to taste
4 cups crushed (chopped, diced) tomatoes
1 teaspoon Worcestershire sauce
a little cream, sour cream, or yogurt to finish

Peel and chop the onion. Peel and dice the celeriac, or trim an chop the celery. Heat the butter in the bottom of a large soup pot, and add the onion and celery once it is melted and foaming. Cook slowly for about 5 or 10 minutes, stirring regularly, until soft and translucent. Keep the heat low and don't let it brown. Butter is a little less forgiving than cooking in oil, but it really adds to the flavour of the soup.

Sprinkle the flour, savory, salt, and pepper over the onion and celeriac and mix in well; let cook for another minute or two. Then slowly mix in the crushed tomatoes and mix well. Thin with a little water or stock if the soup is too thick. Season with the Worcestershire sauce. Simmer for 15 minutes.

When you are ready to serve the soup, mix in about 1/4 cup of coffee cream but do not add it if the soup is bubbling and do not let it get hot enough to bubble thereafter. Alternatively, serve it with a dab of sour cream or yogurt to top each bowl of soup.



Last year at this time I made Thuringer Mohnkuchen: German Poppyseed Cake.

And finally, the last dish made from our one little duck. The legs are roasted with 5-spice powder, and tossed with wild rice, pumpkin seeds, apples, and slightly sweet vegetables, then tossed with an orange and sesame dressing. Delicious!

Four servings assumes you are not serving much else - put it on a bed of hydroponic lettuce, and pass some nice bread and butter - but for this to stretch to six servings assumes that other dishes are on the table; a couple of other light and complementary salads, perhaps.

4 to 6 servings
45 minutes prep time
not including the advance cooking


Cook the Duck, the Sweet Potato & the Wild Rice:
the legs from a 2.25 - 2.5 kg (5 pound) duck
2 teaspoons 5-spice powder
1/4 teaspoon salt
1 large sweet potato
1 cup wild rice
1/2 teaspoon salt
3 cups water

Preheat the oven to 350°F. Put the duck legs in a snug, shallow baking tray and sprinkle them with the 5-spice powder and the1/4 teaspoon salt. Poke the sweet potato with a fork in several spots.

Put both in the oven and bake until done; at least an hour to an hour and a quarter. Such are the vagaries of life that the duck legs are likely to be done before the sweet potato. Let both cool and refrigerate until wanted.

Meanwhile, put the wild rice, 1/2 teaspoon salt, and water into the rice cooker; turn on and cook. Alternatively, you could put them in a pot, bring to a boil, then reduce the heat to very low; cook for about 45 minutes or until tender. Cool and refrigerate the wild rice as well. 

Make the Dressing:
the juice of 1 Meyer lemon
1/4 cup sunflower seed oil
1 teaspoon toasted sesame oil
1 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon Aleppo or other mildly hot pepper
1/4 teaspoon ground ginger
1/4 teaspoon 5-spice powder

Squeeze and strain the Meyer lemon into a jam jar or small mixing bowl, and add the rest of the ingredients. Whisk or shake well.

Finish the Salad:
1/2 cup finely diced peeled celeriac
OR 1 stalk celery
1 large carrot
2 medium apples
1/2 cup toasted pumpkin seeds

Trim and dice the cold cooked sweet potato. Debone the duck legs, and chop the meat. Toss the sweet potato, duck, and wild rice in a mixing bowl.

Peel and finely dice the celeriac, or trim and finely chop the celery. Peel and grate or finely dice the carrot. Peel, core and dice the apples. Toss the celeriac, carrot, apples, and pumpkin seeds into the salad. Drizzle the dressing over and toss again; transfer to a serving bowl or individual dishes.





Last year at this time I made Braised Guinea Fowl with Carrots & Prunes.

I've made this a couple of times this month for different people and both times it was inhaled. I was a little surprised as I thought it was in danger of being dull or bland with so little in the way of seasonings. It isn't though; it's just plain, in a good way. I think it's a bit better made with chicken stock rather than water, but you could also keep it vegetarian with vegetable broth if you wanted. I didn't have any and just went with water the second time, which was certainly fine.

I'm also calling for about twice as much parsley as I actually used. It looked like lots when I mixed it in, but it shrivelled up as it baked and was barely noticeable.

These were our delightful little Gill's Golden Pippin squashes, which really are little. If you use standard acorn squash you should have a fighting chance of getting all the filling into the squash.

4 servings
1 hour 30 minutes - 30 minutes prep time



Cook the Quinoa:
1 cup quinoa
1 1/2 cups water or broth
1/2 teaspoon salt

Put the above into the rice cooker; cook.

Or you can cook it in a pot on the stove in which case, bring it all to a boil then reduce the heat as low as it will go and cook until the water is absorbed and the quinoa is cooked. Allow about 20 minutes. But really, get a rice cooker already.

Bake, Stuff, & Bake (Again) the Squash:
2 medium acorn squashes
1 large carrot
1 large onion
3 or 4 cloves of garlic
1/2 cup chopped parsley
200 grams feta cheese
2 tablespoons mild vegetable oil
freshly ground black pepper to taste
1/2 cup water or broth

Preheat the oven to 375°F. Cut the squash in half from stem to tip, and scrape out the seeds. (Save them! Roast them!) Rub the cut surfaces with a little oil and bake the squash for 45 minutes.

Meanwhile, peel and grate the carrot. Peel and chop the onion. Peel and mince the garlic. Wash, dry well, and chop the parsley. Dice the feta cheese fairly finely.

Heat the oil in a large skillet over medium-high heat. Cook the carrot an onion until softened, then add the garlic. Cook, stirring, for a minute or 2 more then mix in the cooked quinoa. Season generously with pepper.

Remove the pan from the heat and mix in the parsley and feta. When the squash have cooked for 45 minutes, fill them with the quinoa mixture. If there is more than will fit into the squash, arrange the extra evenly around the squash pieces. Drizzle the water or broth over the quinoa mixture as evenly as you can.

Return the squash to the oven for about 30 minutes.

Third salad in a row - no apologies! It is June, after all. We had this with a chicken salad and they went together very well.

Peas and strawberries are now streaming into the kitchen; I don't know for how much longer. It is SOOOO hot and dry out there. Lettuce is rapidly going bitter. Get 'em while you can.

6 servings
20 minutes to cook the peas & quinoa, plus cooling time
20 minutes to assemble the salad


Cook Quinoa & Peas in Advance:
1 cup quinoa
2 cups water
1/4 teaspoon salt
2 cups shelled peas (about 6 cups before shelling)

Put the quinoa with the water and salt into a rice cooker and cook. Alternatively, put them into a pot and bring to a boil. Reduce heat to low and cook, covered, for 15 minutes. Let cool.

Shell the peas and blanch them in boiling water for 2 or 3 minutes. Rinse in cold water until cool then drain well.

Both of these can be done up to a day in advance; keep covered in the fridge until needed.

Make the Salad:
2 cups strawberries
1/2 cup finely chopped parsley
2 or 3 tablespoons finely minced chives
1/2 cup toasted sunflower seeds OR sliced hazelnuts or almonds
1/2 cup dried cranberries
1/4 cup sunflower seed oil OR hazelnut or almond oil
1/4 cup raspberry vinegar
salt & freshly ground black pepper to taste

Fluff up the quinoa and put it in a salad bowl with the peas. Wash and hull the strawberries, and cut them in halves or quarters so they are not too much bigger than the peas. Wash, dry, and mince the parsley and chives and add them. Add the sunflower seeds (or nuts) and the dried cranberries.

Drizzle the oil and vinegar over, and season with salt and pepper. Toss well.




Last year at this time I made Haskap Jam. 

I enjoyed this very much. Mr. Ferdzy thought it was too "vegetarian". Huh? He used to be a vegetarian... and mostly liked it, as far as I can tell. What he meant, I decided, is that he doesn't love barley or cooked carrots. Fair enough. I'll be perfectly happy to eat his share.

As usual with this kind of thing, the left-overs hold together better than the first serving. It keeps and reheats reasonably well. There's a nice balance between the cheesy richness and the barley and veggies. I thought the tomato sauce was a good addition; it made it a bit like a more restrained version of lasagne, but I can also see this with Vegetarian Mushroom Gravy.


4 to 6 servings
1 hour 15 minutes - 15 minutes prep time
not including cooking the barley


Cook the Barley:
1/2 cup pot or pearl barley
2 cups water
1/4 teaspoon salt

Everything into the rice-cooker; turn on; wait. Or, into a pot and brought to a boil, then reduced to a low temperature and simmered until the barley is tender; about 45 minutes. This can be done the day before. 

Make the Casserole:
1 large or 2 medium carrots (2 cups grated)
1 large or 2 medium  onions (1 cup chopped)
1 tablespoon mild vegetable oil
3/4 teaspoon salt
freshly ground black pepper to taste
1 teaspoon rubbed savory
1 teaspoon rubbed basil
250 grams (1/2 pound) ricotta cheese
1 cup grated old Cheddar cheese
2 large eggs
1/2 cup milk
a dab of butter

 Peel and grate the carrot. Peel and chop the onion. Heat the oil in a medium skillet and cook the vegetables, with the seasonings, until softened and the onions are translucent. Transfer to a mixing bowl.

Mix in the cooked, at least somewhat cooled, barley. Mix in the ricotta and Cheddar cheeses. Break the eggs in, and blend them in well. Mix in the milk.

Preheat the oven to 350°F. Butter a 9" pie plate or shallow 2 quart casserole dish. Scrape the mixture into the dish and spread it out evenly and firmly. Bake for 45 minutes, until lightly browned.

Let rest for 10 to 15 minutes before serving, with a little tomato sauce poured over it, if liked.





Last year at this time I made Welsh Rabbit.

This is quite a quick and easy soup to put together, providing you have cooked lamb and lamb stock on hand, but the best way to have cooked lamb and lamb stock on hand is to have had a lamb roast at a previous meal, so there's that.

 This will provide a certain amount of stock, and the meat you need too, but do make sure the butcher gives you the bones from the roast because you will need them to make additional  stock.

Roast the bones in the oven in a shallow greased pan  until fairly brown, then cover them with water, add a bay leaf, a small onion with the skin, and a stalk of celery, and simmer for several hours. Strain and cool, and remove the excess fat.

Or; you can always use some beef stock if you have it.

Finally, if you have neither lamb roast nor stock of any description, but still hanker for Scotch Broth, get a pound of lean stewing lamb and cut it into quite small pieces. Brown it in a little fat, then put in 8 cups of water and simmer very slowly and gently for 45 minutes to an hour. Strain out the meat and set it aside to use as  your cooked lamb, and you should  have about 6 cups of broth. If you have more broth, just put it in the soup. There will be no complaints, and at any rate the barley does suck it up as it sits. If you don't add it at the start, you may want to hang onto it to thin the leftovers.

But all this mucking about with stock making and lamb cooking happens on a prior day; that should be clear. Lamb stock also tends to be pale and weak looking even when it is really quite strong; Worcestershire sauce goes with it well and as a bonus it improves the colour quite a bit.

6 servings
45 minutes prep time, not including cooking the barley
OR making the stock, for that matter


Cook the Barley:
1/2 cup pot barley
2 cups water
1/4 teaspoon salt

In the rice cooker, is how I do it. Fling it all in, turn on, wait. Or you can do it in a pot on the stove, over low heat once it has come to a boil, but you will need to watch it. Closely. Should cook in 45 minutes to an hour.

Make the Soup:
6 cups lamb broth, or mix of lamb & beef broth
1 tablespoon Worcestershire sauce

1 large onion or medium leek
1 medium carrot
2 stalks of celery
OR 1 cup peeled, grated celeriac
1 cup peeled, grated rutabaga
2 cups finely shredded cabbage
2 tablespoons bacon fat or mild vegetable oil

2 cups diced cooked lamb
salt and freshly ground black pepper to taste
chopped parsley to garnish (optional)

Put the stock into a large soup pot, add, the Worcestershire sauce, and set it on the back of the stove.

Peel and chop the onion, or wash, trim and chop the leek. Peel and grate the carrot. Wash, trim and chop the celery, or peel and grate the celeriac. Peel and grate the rutabaga. Wash, trim, and shred the cabbage.

Add the cabbage to the stock, and bring it up to a simmer. Meanwhile, heat the bacon fat or oil in a large skillet, and add the onion or leek, the carrot, the celery or celeriac, and the rutabaga. Cook the vegetables over medium heat until they are quite soft and very slightly browned in spots. Add them to the stock, along with the diced cooked lamb. Add the salt and pepper. Simmer for 15 to 20 minutes. Serve garnished with a little chopped parsley, if you can get it.

This was a plain and simple meal (2 of them, actually) but it really hit the spot. I used Jamaican curry to season it as the cabbage and peas have a sweetness to them that I thought Jamaican curry would really complement. I still did need to add just a little Sucanat to smooth the rough edges.

In spite of the simplicity it did take some time to make. I was feeling fairly leisurely, and didn't go at it hammer-and-tongs, but still, there's a lot of chopping here. On the other hand, it keeps well in the fridge and leftovers reheat nicely.

4 to 6 servings
1 1/2 hours - 1 hour prep time NOT including cooking the peas


Cook the Peas:
2 cups yellow split peas
4 cups water
1/2 teaspoon salt

Put the peas, water and salt in a rice cooker, and cook. Or, put them in a pot and bring to a boil. Reduce the heat and simmer until tender. Watch the water level and add more if needed.

This can be done the day ahead.

Make the Curry:
4 to 6 cups finely chopped green cabbage
3 medium onions
6 to 8 cloves (1 head) garlic
3 tablespoons finely minced peeled fresh ginger
2 tablespoons mild vegetable oil
2 tablespoons Jamaican curry powder (or other of your choice)
1/8 to 1/4 teaspoon ground cayenne
5 to 6 cups chicken stock or vegetable broth
1-2 teaspoons Sucanat or dark brown sugar

Trim and chop the cabbage. Peel and chop the onions. Peel and mince the garlic. Peel and mince the ginger.

Heat the oil in a large, heavy-bottomed soup pot over medium heat. Add the onions and cook until softened and slightly browned. Add the garlic, ginger, curry powder and cayenne. Mix in well and cook for another minute or so, stirring constantly, until the seasonings are all moistened and well amalgamated.

Put in about a cup of the broth, then mix in the cabbage. Cook for about 5 minutes, stirring frequently, until the broth is mostly absorbed. Mix in the cooked (and drained if necessary) peas. Add another 4 cups of broth, and mix well. Simmer the curry for 30 minutes, until the cabbage is very tender and the peas are falling apart. Add a little more water if it seems to be getting too thick, and stir it regularly to avoid scorching on the bottom.

 Serve with steamed rice or buttered toast.





Last year at this time I made Carrots with Yogurt & Garlic.

I've done Kedgeree before, but  this is a simpler and quicker version; also a fair bit cheaper to do without the wild rice. I used barley, which worked quite well I thought. I used  a non-fat Greek style yogurt to finish it, and was actually quite impressed by how well it worked. Cream, I'm sure, would have been better, but it was fine.

4 servings
40 minutes prep time, not including cooking the rice and eggs.


Cook the Barley & Eggs:
1 cup raw barley
3 cups water
1/4 teaspoon salt
3 or 4 large eggs

Either put the barley, water, and salt into a rice cooker and turn it on, or put them in a large saucepan and bring to a boil, then reduce to a simmer, cooking until the barley is tender and most of the water absorbed; about 45 minutes. Keep covered. This can be done up to 24 hours in advance.

Put the eggs in a saucepan with water to cover them, and bring them to a boil. Boil for one minute, then turn off the heat and leave them, covered in the pan, for 10 minutes. Rinse under cold water until they can be handled, then peel them. This too can be done up to 24 hours in advance.

Finish the Kedgeree:
2 medium onions
OR 1 large leek
1 or 2 stalks of celery
OR 1 1/2 cups peeled diced celeriac
2 medium parsnips
2 or 3 cloves of garlic
450 grams (1 pound) smoked trout
1 tablespoon mild vegetable oil
1 teaspoon sweet Hungarian paprika
1/8 to 1/2 teaspoon Aleppo pepper
salt & pepper to taste
1 cup cream or yogurt

Peel and chop the onions, or trim and chop the leek, rinsing and draining it well. Trim and chop the celery or celeriac. Peel and grate the parsnips (or chop them finely). Peel and mince the garlic.

Peel the skin from the trout and discard it. Check it for bones, and remove any you find. Cut it into coarse dice. Chop the eggs roughly, but keep a few nice slices as a garnish.

Heat the oil in a large skillet over medium heat. Add all the vegetables except the garlic, and cook, stirring frequently, until softened and slightly browned; about 5 to 10 minutes. Add the garlic and the seasonings, and mix in well, cooking for another minute or so. Add the trout and the barley, and continue cooking and stirring until they are hot through and everything is well amalgamated. Add the cream or yogurt, and the chopped eggs, and continue cooking and stirring until it to is well mixed in and everything is hot through. Serve garnished with the reserved egg slices.




Last year at this time I made Edamame, Carrot, Endive & Quinoa Salad, and Baked Beans & Weiners.

I hope it is still possible to find acorn squash. These are my Thelma Sanders, of which I still have quite a few sitting in the laundry room, sound as nuts. I suppose this doesn't help much now, but it definitely makes sense to stock up with local squash in October or November, if you don't grow your own, as they will keep in a warmish spot quite nicely for a couple of months anyhow, and quite likely longer. 

These would make a reasonable vegetarian main dish, if you used the vegetable broth, or a very good side to roast chicken, turkey or ham.

4 to 8 servings
2 hours 30 minutes - 30 minutes prep time


Pre-Cook the Barley & the Squash
1 cup pot barley
3 cups water
1/2 teaspoon salt
2 large acorn squash

Put the barley with the water and salt into your rice cooker, and cook. Alternatively, it can be cooked on top of the stove; simmer until tender (al dente) and most of the water is gone.

Cut the squash in half, and scook out the seeds and string. Rub the cut sides lightly with a little oil. Bake at 350°F for 30 to 45 minutes, until soft enough to poke a fork into a piece without forcing it, but not completely done, either.

Both of these steps can be done up to a day ahead, and refrigerated. This recipe only uses some of the cooked barley, but it hard to cook less and the leftovers can be used in soups, salads or casseroles. If you don't have an immediate other use for it, it can also be frozen until wanted.

Finish the Stuffed Squash
2 cups button mushrooms
1 large leek or 3 medium shallots
2 tablespoons mild vegetable oil
1 teaspoon rubbed savory or basil
1/4 teaspoon salt
freshly ground black pepper to taste
2 cups of the cooked barley
1/2 cup chopped nuts
1/2 cup dried cranberries
1 cup chicken or vegetable stock

Have the semi-baked squash halves arranged in a lightly-oiled baking pan, out to come  up to room tempreature, while you make the stuffing. Preheat the oven to 350°F.

Clean and trim the mushrooms, and chop them. Peel and chop the leek fairly finely, and rinse and drain it well, if you are using the leek. Otherwise, peel and finely chop the shallots.

Heat the oil in a large skillet and cook the mushrooms and leeks or shallots until quite soft, stirring regularly. Mix in the seasonings, until well coated in the oil, then mix in the barley. Continue to cook for a minute or two longer, stirring contantly, until well mixed and fairly dry. Mix in the nuts, cranberries and chicken or vegetable stock. Continue cooking for just a minute or two longer, until the stock is absorbed. 

Divide the stuffing evenly between the squash halves, pressing it to form a neat mound in each. Bake for 30 to 45 minutes, until the squash is tender.

Barley makes such great summer salads.  This one is so cool and refreshing, with peas and herbs, and some cucumber if you like. We added chicken and ate it for supper.

This looks like being a great year for peas so far. I wish we had planted more, but I wish that every year. There's only so much space though, and also only so much time to sit and shell them... they are certainly a bit of a luxury fresh, but oh so good.

4 to 6 servings
20 minutes prep time, plus 1 hour to cook barley and shell peas


Cook the Barley:
1 cup pot or pearl barley
1/4 teaspooon salt
3 cups water

Put the above in a rice cooker, and cook. Alternatively, put them in a pot on the stove and bring to a boil. Reduce the heat to a low simmer and cook until the barley is tender and the water absorbed. Allow to cool.

Make the Dressing:

1/4 teaspoon lemon zest
the juice of 2 medium lemons
1/3 cup sunflower or olive oil
1/4 teaspoon salt
freshly ground black pepper to taste

 Wash the lemons and grate a little of the zest into a small bowl. Squeeze the lemons and add the juice, oil, salt and pepper to the bowl. Whisk before adding to the salad.

Make the Salad:
2 to 3 cups shelled peas (1 1/2 quarts with shells on)
1/3 cup finely chopped parsley
1/4 cup finely chopped chives
2 tablespoons finely chopped dill
2 tablespoons finely chopped fresh mint

Optional Additions:
cucumbers, hard boiled eggs, cooked chicken or ham

Shell the peas, and blanch them in boiling water for one or two minutes, then rinse in cold water to cool them. Drain well. Toss them in a bowl with the broken up barley. Wash and mince the herbs finely, and mix them in. Add a cup or so of chopped cucumber if you like it and have it. Toss with the dressing. This can and should be made a little in advance, to allow the flavours to blend.

As-is, this makes a good side salad; to make it a full meal add a few hard boiled eggs, peeled and chopped, or 1 or 2 cold poached chicken breasts, chopped, or about a cup of diced cold cooked ham.





Last year at this time I made Pollo Oreganato.

This isn't a terribly local salad, I have to admit; especially at this time of year. We're definitely heading into the time when things can get sparse - carrots are around at the moment, and greenhouse cukes, but the herbs won't be local until about midsummer, and there will be a gap in the carrot supply before then anyway. Quinoa, as already noted, is not local. Sunflower seeds should be local, but good luck with that.

4 servings
30 minutes prep time, plus 2 hours to cook and cool the quinoa


Cook the Quinoa:
1 cup mixed white & red quinoa
1/2 teaspoon salt
1 2/3 cups water

As ever, I much prefer to do this in a rice cooker. Dump it all in, turn it on, come back when it's done.

It can also be cooked on the stove in a pot, but will take much more watching. Expect the quinoa to be cooked in about 20 minutes to half an hour.

Either way, let the quinoa cool completely before proceeding. 

Make the Dressing:
the juice of 1 lemon
3 tablespoons olive oil
1 teaspoon Dijon mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

Mix the above ingredients well, in a small bowl or a jam-jar, and set the dressing aside. 

Make the Salad:
2/3 cup sunflower seeds
2 large carrots (2 cups grated)
1 cup finely chopped parsley
1/4 cup finely minced chives
2 tablespoons finely minced fresh dill (optional)
1 small greenhouse cucumber (or 1 cup chopped)

Toast the sunflower seeds in a dry skillet over medium high heat. Stir frequently, and when they are nicely browned, turn them out onto a plate to cool.

Peel and grate the carrots. Wash, drain well, and chop the parsley finely, and do the same with the chives and dill. Chop the cucumber into fairly fine dice.

Mix all these ingredients with the quinoa, and toss with the dressing. You may wish to leave the sunflower seeds out and pass them with the salad, especially if you expect leftovers. That way they will stay crunchy for the next time the salad is served.





Last year at this time I made Chocolate-Beet Cake and Chocolate Custard Frosting.

We really enjoyed this salad; it was fresh and crunchy, with subtle earthy flavours sparked by the cranberries and nuts. I don't think it's really a main-course salad, but it would be a great accompaniment to just about any kind of meat; roast chicken, duck breast, pork chops, salmon, trout, steak... 

We used pistachios - for some reason I am on a pistachio kick - but any kind of nut would do well, with almonds or hazelnuts being my second choice. Wild rice is expensive, so this is something of a special occasion salad, although it does stretch pretty well. Go ahead and treat yourself!

4 to 6 servings
20 minutes prep time PLUS 45 minutes to cook the rice,
not including cooling time
 

Cook the Wild Rice:
2/3 cup wild rice
2 2/3 cups water
1/2 teaspoon salt

Put the above ingredients into your rice cooker, and cook. You can also cook them in a pot on the stove: bring to a boil, then reduce to a low simmer and cook for about 40 minutes, or until the rice is tender and the water is absorbed. This can be done up to 24 hours in advance. (Keep the rice in the fridge, covered.) At any rate, it must be done enough in advance to allow the rice to cool completely, at least 3 hours.

Make the Dressing:
3 tablespoons sunflower seed oil
4 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon toasted sesame oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Put the dressing ingredients in a jam jar, and shake to mix, or whisk them together in a small bowl.

Make the Salad:
1 cup finely grated carrot  (1 medium)
1 cup finely grated celeriac
1 cup finely grated rutabaga
2 cups finely shredded Savoy cabbage
1/2 cup dried cranberries
1/2 cup lightly toasted nuts - pistachios, almonds, hazelnuts or pecans

Peel and grate the carrot, celeriac and rutabaga. Wash, trim and shred the cabbage.

Toss the vegetables with the wild rice, and mix in the dried cranberries and the nuts. Toss with the dressing.





Last year at this time I made Milky Vegetable Chowder.

Once the barley is cooked - and that should be done in advance - this is a very quick and easy salad to put together. Wonderful smoked trout from Kolapore Springs made it very special and combines beautifully with the chewy barley and the herbs. Avocado makes it rich and creamy.

6 to 8 servings
20 minutes prep time - not including cooking the barley


Cook the Barley:
1 cup raw barley
1/2 teaspoon salt
3 cups water

The barley is best cooked in a rice cooker. Put the above ingredients in it, and turn it on. Put a tea-towel around the rice cooker as the cooking water tends to foam up from the starch released by the barley, and leak out.

If you don't have a rice cooker, the above ingredients can be put in a pot and brought to a boil. Reduce the heat to a simmer, and simmer until the water is absorbed and the barley is tender. It will need to be checked regularly, but the cooking time should be about 40 to 45 minutes.

Make the Dressing:
1/2 cup mayonnaise (light is fine)
1/2 cup buttermilk or plain yogurt
the juice of 1/2 lemon
1/2 teaspoon salt
1/4 teaspoon celery seed
1/4 cup fresh minced chives
OR 2 tablespoons dried chives
2 tablespoons fresh minced dill
OR 2 teaspoons dried dillweed

Mix the mayonnaise, buttermilk and lemon juice in a small bowl. Add the salt, celery seed - it should be ground well, first - and minced herbs to the dressing and mix them in. Set this aside while you assemble the salad.

Make the Salad:
1 250 gram (1/2 pound) filet of smoked trout
2 medium ripe avocados
1 cup peeled, finely diced celeriac
OR 1 to 2 stalks finely diced celery
1/2 cup finely chopped fresh parsley

Peel the skin from the trout filet and discard it; the skin that is. Flake the trout into a mixing bowl with the barley. Cut the avocados in half and discard the pits. Use a large spoon to cut out slices of the avocado, then cut them into smallish bite-sized pieces. Add these to the salad. Peel and dice the celeriac, or wash, trim and dice the celery. Rinse the parsley and drain it well, and chop it. Mix these into the salad. Toss in the dressing.

If you wish to make the salad in advance, leave out the avocados and the dressing. Keep everything refrigerated, and add the chopped avocado and dressing just before serving the salad.




Last year at this time I made Pizza Mushrooms. 

It's bean season around here! I think we've picked more than 3 bushels of beans so far... more to come. Many of them are now residing in our freezer waiting to be added to winter meals, but we're still eating lots.

I had some rice left over from another meal when I made this, and that's a good plan. You will need to cook about 1 1/3 cups extra rice to end up with approximately 4 cups.

This was a nice simple salad, and the leftovers kept quite well and were delicious the next day.

6 servings



Make the Salad:
4 cups chopped green or wax beans
1 medium sweet onion (about 1 cup when chopped)
1/4 cup finely minced fresh dillweed
4 cups cooked brown rice
200 grams feta cheese

Wash and trim the beans, and cut them into bite-sized pieces. Steam or boil them until just tender, 4 or 5 minutes then immediately rinse them in cold water until they are cool. Drain well.

Peel and dice the onion, and mince the dillweed finely.

Mix the beans, onion and dill with the cooked rice in a large bowl. Rinse and drain the feta cheese, and crumble it into the salad. Mix well.

Make the Dressing:
1/4 cup olive oil
1/4 cup apple cider vinegar
the juice of 1/2 lemon
1 teaspoon mustard
plenty of freshly ground black pepper

Mix the above in a small bowl or jar, an whisk or shake until mixed. Toss with the salad.

You are not likely to need salt, but it will depend on how salty the feta cheese is.

Our garden is currently full of peas of every description. The slight contrasts in texture and flavour go together very well in a simple salad.

The rice needs to be cooked in advance, or you could use leftover rice. I cooked twice as much as I needed because rice just doesn't seem to cook properly if you try to cook too little at a time. Leftover rice is always handy though, and you can freeze it if you don't think you will get to it right away.

4 to 6 servings
1 hour 30 minutes - 45 minutes prep time


Cook the Rice:
1/2 cup wild rice
1/2 cup brown rice
2 1/2 cups water
1/2 teaspoon salt

Cook the above in your rice cooker, or put in a large pot on the stove and bring to a boil, then reduce the heat to very low and cook, covered, until tender and all the water has evaporated. Let cool. Use half of this cooked rice in the salad, and reserve half for another purpose.

Prepare the Vegetables:
2 cups snow peas
2 cups snap peas
2 cups shelled peas (4 cups when still in the pod)
1 medium zucchini
1/3 cup finely chopped sweet white onion OR chives

Put a pot of water on to boil.

Wash the snow and snap peas, and pinch off the stem end of each, pulling away any strings that have formed along the seams. Cut them into about thirds. Shell the peas.

Put all the peas into the boiling water and cook for 1 or 2 minutes, until barely tender, then drain and rinse in cold water. Drain well.

Wash, trim and cut the zucchini into pea-sized dice. Trim and chop the onion or chives finely.

Make the Dressing & Finish:
2 tablespoons mild vegetable oil
2 tablespoons soy sauce
4 tablespoons apple cider vinegar
1 teaspoon toasted sesame oil
1 teaspoon very finely grated fresh ginger

Mix the salad ingredients in a small bowl or jar, and whisk or shake together.

Mix one-half of the cooked rice with the well-drained peas, zucchini and onion or chives. Toss with the dressing. Nom nom nom.

This is a rather rich and correspondingly delicious dish that can be put together in advance. I would normally consider it a little hot and heavy for the summer, but it's been cool and rainy here so it seemed like a good idea. You could make it all year round with frozen peas.

I made the components in advance then assembled them and baked them later. It really broke up the work and made this easy to put together. Not that there's anything hard here; just a little time-consuming. It did take longer to bake than it would have otherwise as it went into the oven cold. That's something you will need to take into account.

4 to 6 servings
1 hour 45 minutes - including 45 minutes advance prep


Cook the Rice:
2/3 cup brown rice
1/3 cup wild rice
1/2 teaspoon salt
2 cups water

As ever, put the above ingredients into your rice cooker, cover and turn on. Or, put them into a good-sized heavy-bottomed pot and bring them to a boil. Reduce the heat to very low and cook, without disturbing, until the rices are cooked and the water all absorbed; about 45 minutes.

Make the Sauce:
2 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon crushed black peppercorns
1/2 teaspoon finely grated lemon zest
3 cups whole milk or light cream
250 grams (1/2 pound) smoked trout

Heat the butter in a heavy-bottomed pot and add the flour, salt, pepper and lemon zest. Cook steadily, stirring constantly, for about 5 minutes. Add the cream slowly, stirring well after each addition. Once it is all in, continue cooking and stirring the sauce over medium heat until it thickens.

Remove it from the heat, and add the trout, skin removed and broken into bite-sized crumbles.

Assemble and Bake the Casserole:
1 quart fresh peas (2 cups once shelled)
3 or 4 garlic scapes, or green onions
2 cups chopped button or shiitake mushrooms
2 tablespoons mild vegetable oil

Shell the peas. Put them in a strainer and pour boiling water over them, then set them aside. Chop the garlic scapes or green onions finely. Clean and chop the mushrooms, discarding the stems if you use shiitakes.

Preheat the oven to 350°F.

Heat the oil in a large skillet and saute the mushrooms and garlic scapes or onions until soft and slightly browned.

Mix the rice, sauce with fish and the vegetables together in a 2.5 quart casserole dish. Bake for 45 minutes to an hour or even a little more, until hot through and browned slightly on the surface. Exact time will depend on how hot the mixture was when it went into the oven.




Last year at this time I made Guatamalan Radish Salad.