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2009/10/25 My Quest for the Elusive French Macaron: Meeting Giselle at Duchess Bake Shop   For the same reason as so many of us are enraptured by the French Macaron, I, too, am under its spell. There is something magical about the symmetry and juxtaposition coupled with the whimsical formality of this pâtisserie petit gâteau that enchants me. Treking down a narrow, history rich street in Paris in the early spring of 1995 a pâtisserie window was laden with offerings for the upcoming Easter holiday. What are those? Why are they so outrageously expensive (at twelve pieces for twenty four Euros)? At that time, the French Macarons were all pastel coloured, clearly precious and foreign to me. I had no frame of reference for anything remotely similar. I was doing some major lécher les vitrines ("window licking", literal translation for window shopping) during that trip. The next year, I was smarter, and bought some. My life changed at that moment as I was immediately driven to acquire the art and skill necessary to master this pièce de résistance.
This quest led me to Giselle Beggs. I met with her at Duchess Bake Shop Tuesday evening. The last time I was so motivated, my life changed, considerably. I have the feeling that the impetus resulting from my time with her will also be life altering. But, first, the macaron.
  The light, crisp, delicate shell reveals a chewy wisp of heaven with one bite, and it is gone. The lingering je ne sais quoi is compelling. Another bite, and another, and another, and another, and another.....trying to capture that ephemeral allure. Yet, somehow, I never get enough. The fleeting bliss is part of my compulsion. Honest to God, these petit gâteau of effervescent chewy perfection have been a passion of mine since that first bite in Paris so long ago. I yearned to learn how to make these! Fervently.
My recent conversation with Giselle where I listened to her remarkable story of perseverence inspired me. I have discovered a renewed and enthusiastic capacity within myself to re-embark on my journey to mastery of the elusive French Macaron. In Giselle, I have found a mentor, and definitely a very special bake shop to run to whenever I need a boost of inspiration. Thank you, Giselle Beggs!
  I never imagined that Edmonton would house a French Pâtisserie of the quality and charm that I discovered at Duchess Bake Shop. Few cities have a French Patisserie of any credibility that did not originate in France. Duchess Bake Shop originated in the mind and heart of Giselle and Garner Beggs when they were living in Tokyo frequenting such flagship stores as Pierre Herme and Ladurée.
The story of the macaron generally accepted by all is that it was created at the beginning of the 20th century by Ladurée. They attest to adding one final ingredient, a pinch of unique “know-how”, essential to the making of such a delicacy. This is the "unique pinch" that Giselle offers each of us through her gift of the macaron. It is this "know-how" that I am passionate for.
 The story of Duchess Bake Shop starts with Giselle Beggs. She was born and bilingually educated in Edmonton. She met her husband, Garner, at the University of Victoria where she first studied Art History, and then went into Library Science. Each completely different than the other, yet complimentary. But, enough. She quit. But, she is not a drop out. Neither option was feeding her spirit, so she started to work in a Vancouver Bakery as she had always had an interest in baking and was seeking her niche. And, she excelled. She was soon working 18 hours a day. The work was grueling and not very satisfying. Enough. She and Garner packed their bags and moved to Japan to teach English. He, too, is an adventurer. Again, a competely different path. Giselle is fearless. It is important to her to love what she does and have a raison d'etre that bestows her with a joy and purpose, motivating her daily. That was clearly apparent as I listened to her story beaming up at me from under her flour dusted cap, eyes sparkling, though she hasn't had a decent sleep in days. The intense demands upon her time in her new over-the-top successful pâtisserie have surpassed even her expectations. Her catalyst? The macaron.
(They have kept me awake at night, too!) As we sat down together in their store, she lay a tattered, yellow booklet down upon the table and opened it. This chronicled her personal macaron making journey. She had notes from her escapades to Pierre Herme, Ladree and other Tokyo shops. She and Garner would eye the macaron, crunch on more than a few, taste, write notes, taste another, more notes. Giselle took a macaron making course in Tokyo from a baker there. She had little folding diagrams on the margin of one page of her journal. She is not afraid of hard work. She said it took her at least 50 times attempting to make the macaron until she was satisfied with her result. She said it was another 100 times until she developed her now "top secret" recipe for their bake shop. That is passion. That is perseverence. That is the mark of excellence, and that is the modus operandi of this couple.
  She and Garner worked in Tokyo for four years to save money to enable this dream, they worked non-stop at developing their plan, and she continued to develop her recipes. They returned to Edmonton in May of 2009, had the keys for the shop July 15th and were open to the public the second of October. That is lightening speed.
And, they did everything themselves. That is, with their family and friends. The rococo interior, the cabinets, the ceiling, the logo, and whatever else needed to be done was done by this tenacious couple. Garner built the beautifully curved pastry counter. "Has he had experience building before?" The answer? "None, whatsoever." The counter is masterful. This is a couple that has both feet firmly planted on the ground and believes everything is possible. They believe in their personal abilities to do whatever it takes, and they do not stop until they succeed. And their foundation of family and committed circle of friends holds them to this standard with their love and personal sweat.
I had asked Giselle if she was interested in teaching people (like me) who needed to be taught a thing or two. I, too, usually accomplish my goals, but the macaron has eluded me. She gave me some great tips when we moved into her gorgeous, immaculate, and spacious kitchen. I found that very generous of her, yet learned it is so a part of who she is.
   She had the batter ready. Look at the consistency.
  And then, how she held the bag was so important. She explained to me what she was doing as she did it, and why. This was the first time I had even seen naked macarons that I knew were going to be baked masterpieces, not baked pools of batter. I was captivated. Then, she held the pan up, and hit the bottom of it forcefully, several times, to get out any bubbles and to knock down any peaks. I noticed that each peak deflated as she continued to pipe the tray, anyway. That must be one trait of perfect batter. She thought I had probably been over beating mine. I thought I had been underbeating them, so this was a revelation.
She has the most beautiful commercial oven I have ever seen. She said she worked with it when she took her classes at NAIT, and found it the best available. The trays rotate constantly while the oven cooks. I stood and watched the macarons cook for a few minutes. "Was it easy for you to adapt your recipe and process to this oven?" I asked. "Right where you are standing I cried big crocodile tears." she grinned, and I was taken by surprise. I became connected with that space I was standing in. Very connected.
 And Giselle had, by that time, developed considerable confidence in her abilities, and knew that with adjustiment in temperature and ingredients, she would succeed as she now has.
Look at those little feet! This was my first "macaron-in -the-oven-growing-feet" experience. Whee!
  And the next batch was lavender. Très français! I left Giselle with my arms laden with boxes of treats, my head filled with knowledge, and my heart with intense inspiration. I drove immediately to Notables and purchased a beautiful journal to record phase two of my quest for the elusive French Macaron. I was driving with one hand, tracing the embossed design on the cover of my new journal with my other hand, delighting in a rose scented macaron with my third hand, and grinning way past each ear all-the-way-home!
  And life offers more than one serendipitous moment to each of us now and then. Another came just days after this when a fellow food blogger, Bénédicte Garmier, accepted my plea to teach me how to make the French macaron. I had seen from the photos in June at the last Edmonton Food Blogger Meet-Up that she made beautiful ones. We had planned then to get together in the fall, but in September, she just wasn't available. Now she is, so keep tuned my adventures with Béné next!
Read Nikki's review, and Twyla's review of Duchess. And, to understand more about the macaron...  2009/10/20 A Sonnet From A Canadian Foodie: An Ode to Sundog Organic Farm's Garlic How do I love thee? Let me count the ways...  I love thee through the depth my gasps ignite extolling pow'rful pungency each flight. For your Simple Being, and appealing taste I love thee past Common Sense and Anchovy Paste!  You quench my quiet crave for a heady bite; I love thee Ideally, and am not contrite. I love thy crunch, and fragrant purple haze; I love thee with ev'ry stench-ed breath I make.  With my Belief, and my Fervent Craze, I love thy wild, unruly rooting ache. Without restraint, I love thy impudence Thus yearn to feature you in ev'ry dish I make; And vow to fore’er rise in your Defense.  How do I love thee? Let me count the ways...
I love thee through the depth my gasps ignite extolling pow'rful pungency each flight. For your Simple Being, and appealing taste I love thee past Common Sense and Anchovy Paste! You quench my quiet crave for a heady bite; I love thee Ideally, and am not contrite. I love thy crunch, and fragrant purple haze; I love thee with ev'ry stench-ed breath I make. With my Belief, and my Fervent Craze, I love thy wild, unruly rooting ache. Without restraint, I love thy impudence Thus yearn to feature you in ev'ry dish I make; And vow to fore’er rise in your Defense. 2009/10/15 Recipes for the To-Die-For Boeuf Bourguignon and the Simple Brown Stock a la Julia ChildSimple Brown Stock a la Julia Child
Makes 2-3 litres
Ingredients
· 3-4 lbs beef bones, meaty
· 3 carrots, scraped, broken in several pieces
· 2 medium onions, peeled, quartered
· 3 stalks celery, broken in several pieces
· 2 leeks, cleaned and cut into chunks
· 1 sprig thyme
· 2 fresh bay leaves
· 2 garlic cloves, unpeeled (More if you like)
· 2 whole cloves
· 6-8 peppercorns
Instructions
1. Place the beef bones in a large heavy pot and cover with cold water by about two inches.
2. Bring to a simmer over medium heat and skim the sum which rises to the top--this should take about five minutes.
3. Add the remaining ingredients and more cold water so that everything is covered by at least an inch or two.
4. Bring the stock to a simmer again, skimming as necessary.
5. When the stock is simmering (Do NOT allow it to boil), partially cover and maintain at a very slow simmer for four to five hours.
6. If the water level gets too low, add boiling water to the pot.
7. Skim as necessary.
8. When the vegetables and the bones have given their all to the broth, strain the broth and discard the solids.
9. Set the stock, uncovered in the refrigerator until the fat has risen to the top and solidified.
10. Remove and discard the fat.
11. Taste the degreased stock (remembering it contains no salt) and if it is not strong enough, reduce it over medium heat.
12. When the stock is cold, store in the refrigerator for up to three days or in the freezer.
Boeuf Bourguignon a la Julia Child
Use a wine which you would drink, and the better the cut of beef, the better the stew. As the beef is combined with braised onions and sautéed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce. Ingredients for the Stew:§ 6 ounces bacon, solid chunk § 1 tablespoon olive oil § 3 lbs lean stewing beef, cut into 2-inch cubes § 1 carrot, peeled and sliced § 1 onion, peeled and sliced § 1 teaspoon salt § 1/4 teaspoon pepper, freshly ground § 2 tablespoons flour § 3 cups red wine (a full bodied wine like Bordeaux or Burgundy or Chianti) § 2-3 cups beef stock (Simple Brown Stock is posted above, unsalted and defatted) § 1 tablespoon tomato paste § 2 garlic cloves, mashed (you may choose to add more) § 1 sprig thyme (or 1/2 teaspoon dried thyme) § 1 bay leaf, preferably fresh Ingredients for the Braised Onions§ 18-24 white pearl onions, peeled § 1 1/2 tablespoons unsalted butter § 1 1/2 tablespoons olive oil § 1/2 cup beef stock § salt & fresh ground pepper § 1 bay leaf § 1 sprig thyme § 2 sprigs parsley Ingredients for the Sautéed Mushrooms§ 1 lb mushroom, quartered § 2 tablespoons unsalted butter § 1 tablespoon olive oil Instructions for the Stew:1. First ,prepare the bacon:§ cut off the rind and reserve;§ cut the bacon into lardons about 1/4" think and 1 1/2" long;§ simmer the rind and the lardons for ten minutes in 1 1/2 quarts of water§ drain and dry the lardons and rind and reserve2. Pre-heat the oven to 450°F3. Put the tablespoon of olive oil in a large (9" - 10" wide, 3" deep) fireproof casserole and warm over moderate heat§ sauté the lardons for 2 to 3 minutes to brown lightly; remove to a side dish with a slotted spoon§ dry off the pieces of beef and sauté beef, a few at a time in the hot oil/bacon fat until nicely browned on all sides; once browned, remove to the side plate with the bacon§ in the same oil/fat, sauté the onion and the carrot until softened.4. Pour off the fat and return the lardons and the beef to the casserole with the carrots and onion§ toss the contents of the casserole with the salt and pepper and sprinkle with the flour§ set the uncovered casserole in the oven for four minutes§ toss the contents of the casserole again and return to the hot oven for 4 more minutes5. Now, lower the heat to 325°F and remove the casserole from the oven§ add the wine and enough stock so that the meat is barely covered§ add the tomato paste, garlic and herbs and the bacon rind§ bring to a simmer on the top of the stove6. Cover and place in the oven, adjusting the heat so that the liquid simmers very slowly for three to four hours; the meat is done when a fork pierces it easily.7. While the meat is cooking, prepare the onions and mushrooms and set them aside till needed.Instructions for the Onion:(if using frozen makes sure they are defrosted and drained)o heat the butter and oil in a large skillet and add the onions to the skilleto sauté over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible, without breaking aparto pour in the stock, season to taste, add the herbs, and covero simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporatedo remove the herbs and set the onions asideInstructions for the Mushrooms:o heat the butter and oil over high heat in a large skilleto as soon as the foam begins to subside add the mushrooms and toss and shake the pan for about five minuteso as soon as they have browned lightly, remove from heatInstructions to Finish the Stew:1. When the meat is tender, remove the casserole from the oven and empty its contents into a sieve set over a saucepan2. Wash out the casserole and return the beef and bacon to it (discarding the bits of carrot and onion and herbs which remain in the sieve)3. Distribute the mushrooms and onions over the meat4. Skim the fat off the sauce and simmer it for a minute or two, skimming off any additional fat which rises to the surface; You should be left with about 2 1/2 cups of sauce thick enough to coat a spoon lightly.§ if the sauce is too thick, add a few tablespoons of stock; if the sauce is too thin, boil it down to reduce to the right consistency; taste for seasoning§ pour the sauce over the meat and vegetables.5. If you are serving immediately:§ place the covered casserole over medium low heat and simmer 2 to 3 minutes§ Serve in the casserole or on a warm platter surrounded by noodles, potatoes or rice and garnished with fresh parsley6. If serving later or the next day:§ allow the casserole to cool and place cold, covered casserole in the refrigerator§ 20 minutes prior to serving, place over medium low heat and simmer very slowly for ten minutes, occasionally basting the meat and vegetables with the sauce.2009/10/14 To-Die-For Boeuf Bourguignon: Thank you Julia and Julie  Well, I am certainly not Julia, nor Julie, but I do know how to read and follow instructions, and I do know how to cook, so cook I did! First of all, do you know how difficult it is to acquire a slab of smoked-bacon-with-rind in the city of Edmonton? Unfathomable! I was on the floor with that little discovery. Even Superstore doesn't have a butcher anymore. Where do these mega stores get their meat? I want to know! I only went there after I couldn't find any with rind at Sunterra Market and it was on my way to K&K Foodliner where I did find it. It was well worth the drive as it is the most wonderful smoked-bacon-with-rind I have used in years. I had already been to Safeway, Sobey's, and Save-On-Foods. Why so many huge chain stores? Simple. There was no smoked-bacon-with-rind at the downtown City Market on Saturday, so I stopped by where ever there was a grocery store open during my week from here to there, hoping to find a slab of bacon with rind on by Thursday. Dinner was Saturday, and I needed my bacon. My smoked-bacon-with-rind, that is. Is this not beautiful bacon? I was quivering with delight when I opened the package and smelled its sweet smokeyness and saw the quality of it. It is substantial, and meaty and so flavourful. OK. One down.
Next, the little onions. The recipe suggests frozen ones. First of all, I refuse to use frozen if I am going to make Julia Child's Boeuf Bourguignon! Humph! Second of all, there would not be any such thing to be found in the City of Edmonton as a bag of frozen baby onions, anyway. (And there wasn't. I did look.) So, where do I find these onions? A home economist friend suggested canned ones in a jar, probably also at K&K. I didn't say much at the time. I did appreciate her thoughtfulness, but canned onions in Child's Boeuf Bourguignon? Double humph! Wouldn't that be blasphemous? Miracles do happen, even to me. I had stopped by one of the many mega stores to find smoked-bacon-with-rind when I found these little glorious pearls in a basket shedding papery skin and revealing their delicate translucent glory. Blood rushed to my head. I need help! I was truly esctatic about this find! And even better, they were in bulk, and the tiny little hard seed-lke onions were accompanied by several (thirty-nine, I took them all) plump, juicy, small round perfect white "Boeuf Bourguignon" onions. I only needed eighteen to twenty-four. Some may not brown well. Lucky me. I now have extras and I need only use the purrrr-fect ones! Cheshire grin. See how beautiful they are? And this was only two minutes into the browning process. I followed the ten minute instructions exactly and every single one was deeply golden and delectably delicious. I know because I tested two. I had extras! I was watching Laura Calder make hers on TV after I made mine, and her onions looked anemic. She barely browned them at all. Do you feel me patting myself on the back with both hands?
   Back to the bacon. See the rind? Of course it is important! But why boil the bacon first? if Julia says to do it, who am I to question it? I didn't. I did exactly what she told me to do. But, I did want to know why. Maybe that important tidbit was one of the pieces of valuable information her editors had her edit out of her first transcript. The 700 plus page transcript. I did find out the answer, though. Judith Jones said that Julia boiled the bacon so the smokey flavour would not be imparted to the beef. Judith also added that if you have a lot of fat in your beef, you could leave the bacon out. (Who would ever want to leave bacon out of anything?)
I loved reading My Life in France about Julia Child's early life. When we were in the Edmonton Airport this summer headed to Belgrade, I bought a copy to read on the plane. I am so glad I did. I love France, and Paris, and the South of France. That frame of reference, my love for that country, and my love for cooking brought the book to life for me. I would have never enjoyed the movie without reading My Life in France, first. But, I so enjoyed the movie. I went by myself one Friday to the 4pm matinee because I wanted to watch it alone. I don't have any close foodie friends, and didn't know anyone else who had already read the book. The singular expression on "Julie" when she pulled her finger out of the pot of Boeuf Bourguignon and licked the sauce off of it, coupled with the singular, "Yum!" was all it took for me to vow that I would be making Boeuf Bourguignon very, very soon. I was the woman `sitting across the restaurant from Sally in ``Harry met Sally`` when she said,`` I`ll have what she is having.   This is what little boiled lardons of bacon look like. They are arresting, aren't they? But even more compelling are the little morsels of fried, fatty rapture below.
 Now for the "boeuf"! After reading a lot of comments about Julia's original recipe on the Knopf site, I decided to use short ribs. So many of the comments on the Knopf site complained about their beef being too dry. Again, Judith Jones suggested short ribs. This cut of meat is not suggested in the original recipe, but short ribs it is. Judith should know. And, beef in Canada is different from the beef in France in the 1950`s. Particularly the beef in Canada, today. I bought the ribs, brought them home and deboned them, adding the bones to make the Simple Brown Stock as also suggested by Julia in another book instead of demi-glace. How could it possibly taste as good with brown sauce? Demi-glace is so luscious. But, this brown sauce, when reduced, and I did reduce it, was the best I had ever made. Now, if I could lay my hands on some veal bones (and I have asked every beef farmer I know), I would make my own demi-glace. Please help me find veal bones. I would be eternally grateful and share my glace with you!
 When Julia says to pat the meat dry so that it will brown better, you pat dry. I probably wouldn't have, honestly. But, when "Judith Jones" in the movie was patting her beef dry with paper towel, it motivated me. Moreover, I was sure paper towel was invented much later than the 1950`s and was believing there may be a historical research error in that aspect of the film. Have we been using this disposable paper product for that long? At the same time, I was doubting that something so carefully considered hadn`t been researched. I came home and googled the history of paper towel. I was really saddened to learn it has been available for so many years. I love it, but I am even more careful now than I ever have been with how I use it, and how often I use it.
   This was an excellent choice for the cut of meat. There was not one bit of fat left in the meat, yet each piece was tender and moist. I would definitely use it again. And, yes, the pieces are supposed to be this big. They are not supposed to be bite sized. I am just following Juila's directions, and the larger pieces of beef are sumptuous.
I browned each of the eleven sides of each piece of meat. Grease was splattering everywhere. I just about fell flat on my face twice because my floor was so slippery. Yes, it was worth it. Each carmelized side oozed flavour. I couldn't wait to get them back in the pan.
 I cut the carrot and onions as Julia said...well, she said ``roughly chopped``, and I went a little past roughly. I hate wasting chunks of vegetable. If the garlic imparts more flavour when it is slivered, will that not work for the carrot that is sliced? These vegetables were going in the garbage after imparting their all to the stew, so shape didn`t matter. Which brings to mind the first photo in this blog. Do you see the carrots and onions in it? That is because it was taken before it became ``Boeuf Bourguignon``. Even at that stage it invites you in.
 Julia was very clear about sautéing these vegetables in the bacon fat so that is exactly what I did. I do know that the flavour building in this pan is rich. It doesn't look very appetizing. Photographs at this phase can lack appeal, but watching the brown bits lift when the vegetables were added into the pan was arousing. Then, the bacon gets added back into the pan. Look at that!
  Now the beef, or should I say, "boeuf"? This is definitely "boeuf", there is no doubt about it, by now, is added. ...and the remaining ingredients. I also deviated from the suggested wines and glugged in a bottle of Chateau Neuf de Pape. That is what we were drinking for dinner, so that is what I cooked with. I could not imagine that the flavours in front of me would transform to the depth of complexity that the time in the oven constructs.
The sauce is strained and reduced which intensified the vibrance; the vegetables, discarded. Onions and mushrooms added, and boiled baby potatoes placed around the edge of the braising pan for service. Yes, I even served this with peas, as Julia suggests, and homemade bread. Both were perfect accompaniments. This last bland photograph disappoints. It does not come close to providing a frame of reference for the expression on my face when I stuck my finger into the sauce and uttered a singular, "Yum." then dropped to the floor enraptured in blissful exhaustion when I tasted it. It was all worth it. Even Vanja loved it, and he detests me cooking anything with wine. I would make it again in a heartbeat if I could find the onions.... and veal bones would be a bonus! You will not find any photograph of the final product. I was having very special guests to dinner and did not want to take the time to find the right light and the right angle to photograph the final meal as it got cold for the very guests I had prepared it for.
So, guess who was coming for dinner? Bob and Beth. I hadn't seen Bob for far too long. He was an outstanding principal throughtout my school career. He motivated and inspired me daily. Came to dinner many years later, and motivated and inspired both of us. Retirement for him was simply a transition to his new ventures. We broke bread together and feasted on Julia's Boeuf Bourguignon, dunking into the sauce, licking fingers, smacking lips and talking about marvelous and brilliant thoughts late into the night. Well, not too late. I was all blurry eyed on many levels. And I leave you with my singular, and expressive, "YUM!" Now you will have to prepare this recipe yourself to capture the elusive frame of reference for this one singular word.
Bon Appetite! What do I do with all this Turkey? Turkey Pot Pie! Turkey soup? Absolutely! If you know how to make chicken soup, you know how to make turkey soup. Yes, you can use bones from a cooked bird. Raw meat and bones are not the only way to make great soup. Oh, stop laughing at me. I realize that foodies know this, and prairie children, but many young adults do not know this. Here's a great tip: freeze your chicken bones if you roast chickens, and when you have a few, make a great pot of soup. The more bones, the more flavour. It is that simple. I will be making soup, but first, I am making a large pot pie. Vanja loves puff pastry, so I am using it to crown the pie.
 What I put into the pie:
(I just scrounged in my fridge and pulled out what I had)
How I made it:
It's a nice change from the regular turkey pot pie, certainly healthier, and I Vanja ate a fine amount of cooked vegetables without even realizing it. Now that is a coup! I wonder how many other Canadian families are eating turkey pot pie tonight. Certainly, eating turkey leftovers for supper and sliced turkey sandwiches (with homemade buns) with salt and pepper and cranberry sauce for lunch used to be an inherent part of our culture. Not so much anymore. Have you noticed? Ask your non-foodie friends what they are eating this week. When I lift my head out of my own little world and take stock of what is happening around me, I always find my tongue hanging awkwardly out of my mouth. No one cooks anymore. Not even at Thanksgiving. They go to their mom's, or buy a turkey roll. Am I right, or living in an odd neighbourhood?
 It's almost pretty enough for company!
  2009/10/12 Happy Thanksgiving 2009: Much To Be Thankful For..... This twenty seven point three pound baby is squeezed into this roaster like a woman on a Saturday night squeezes into her favourite dress knowing it is sizes too small. I know I "should have" used my larger shiny new roaster. I also know it would not brown this turkey like this older and smaller one did. I actually placed this one inside of the larger one to catch the drippings, then cooked it for 13 hours at 300°F. It was succulent. I love the heart that a turkey roasting in the oven brings into our home.
Did I want such a massive bird? NO. But, I did want a fresh, free range bird, and knew that Sunworks Farm was going to provide the best bird for my palate this year. Even if you preorder, you are not guaranteed a small bird; but, bless their hearts, they did take 15% off as it was such a massive size. Well, I did have my mom and dad, my daughter, and our friend V to send some home with, so, maybe I did want a bird this size.
 So much to be thankful for. I appreciate that this time of year gives me pause to reflect upon my many blessings. Now, back to work! I had to try the Golden Delicious Squash that Sundog Organic Farms was selling. It was too pretty to pass up. After all, it is Thanksgiving. That is the meal for squashes, and root vegetables, and whatever else the harvest brings to feast upon. I was mesmerized by the twisted texture of the umbilical chord-like stem. Isn't it fabulous?
  Beautiful flesh, and simple to roast: fourty minutes at 400°F. I just added salt and pepper. It was very tasty, more like a spaghetti squash than an acorn squash as the meat was very juicy and light in texture.
And, every turkey dinner at our house includes coleslaw. I am not sure why. I think it is because it is my dad's favourite, and very seasonal. I added Pink Lady apple, carrot, and onion in mine.   I served turkey, dressing, gravy, cranberry sauce, boiled potatoes, carrots, sweet potatoes, beets, baby white turnips, buns and coleslaw. And I did have the traditional pumpkin pie with whipped cream for our second dessert. After my daughter's lovely offering. That is about as traditional as it gets, thus my thorough coverage of our dinner this year. The root vegetables were all from various farmer's markets about town and were full of flavour without anything but salt and pepper. The first three courses were not traditional and were completely inspired by what was seasonal at the markets. The appetizer was Prawns with Garlic Brown Butter Sauce and Pea Tendril Shoots. The salad was Herb Crusted Bacon, Broccoli and Apple Smoked Cheddar Tart Crouton with Tossed Greens. The soup was Pocini Chestnut Soup with White Truffle Oil and Herbed Crackers.
 The dressing and gravy were "the dressing and the gravy" for our meal. Why do these same foods elicit such memories of our past and bind us so tightly together? Because we repeat this every year. Repetition is reassuring and evolves into ritual. Rituals are touchstones of our past that plant us even more deeply into our native soil and reaffirm our identify as we honor those that came before.
Homage To Alice Waters and Chez Panisse: Candied Orange Peel and Spiced Walnuts What a thrill to get a phone call from my daughter. "How 'bout I make the dessert for Thanksgiving Dinner, mom?" Wonderful! I had already made countless pumpkin pies, but my lips are sealed. I am just upset that I didn't get a shot of her lovingly made Cranberry Apple Bread Pudding. Neither did I capture any of my pumpkin pie making episodes. Next time. And easy-peasy in the Thermomix, too!
  So once again I was inspired to finish the meal with the simpest of delights that we were served after dessert with coffee at Chez Pannisse. Candied orange peel and spiced nuts. I used Chinese Five Spice. Both were so refreshing, and as appealing to my guests yesterday as they were to me at Alice Waters' restaurant. Sometimes, most times, simple is best.
How to Make Turkey GravyAnyone that comes from Canadian prairie roots has had homemade gravy. Some of us know how to make it. Most don't. It is so simple that it seems to scare new generations from trying. The myth that it is full of fat does not have to be true. It is full of flavour. When I have the time, I like to leave the drippings overnight in the fridge, then skim off the solid fat with a spoon. After that, the gravy is guilt-free flavour! most times, however, the gravy is made just after he meat is cooked to be served shortly thereafter. As with our dinner yesterday. See all that flavour in my dad's mother's roasting pan?
 The key is to get these drippings hot, and to try to disolve the caramlized flavour that has worked its way up the sides of the pan. I put the roaster over the burner and get it boiling and use the steam to release the drippings stuck to the sides of the pan with a good rubber spatula, then, if Chef Sous (Vanja) is available, I have him stir while I make the thickening mixture.
 I take a good amount of flour, depending on how much gravy there is. Start with 2 tablespoons if you are afraid you may have too much. I think I have a half a cup in this dish. Then I add enough water to disolve the flour into it. I use a container with a lid that tightly seals and shake the flour and water together until completely combined. Meanwhile, I check on the bubbling gravy, and add some freshly ground pepper and a good teaspoonful of salt. While stirring with a whisk, I take the flour mixture and pour it into the simmering liquid through a seive, stirring constantly. It takes seconds to thicken, it seems, and longer to cook the flour. I stir and cook until it is the thickeness I like, and the flavour I want.
 And there you have it. Good, old fashioned, homemade turkey gravy. YUM! San Francisco Sour Dough Buns in Edmonton! There are always homemade buns for every holiday dinner at our house, and now, effortlessly, with my Thermomix. What was more fun for this special dinner was that I used the sour dough starter that I got in San Francisco with on my walking tour with Grace Ann Walden. Here is a little reminder photo about the day I acquired my starter. I was so excited to finally use it. Don't they buns look like lovely little babies bottoms? They were purrrr-fect!
 I used my usual bread recipe and the half of my sour dough starter. I have fed it twice, so there was quite a smelly amount in the bowl. I think I "should have" used it all.
   It kneaded perfectly with the recipe and made a lovely dough that almost left the bowl clean. What a perfect little dough ball. It did smell quite sour, Of course, not as sour as the starter, but I was excited.
    I always weigh the dough to be sure my buns are equal weight. They bake more evenly that way, and look better. These were small, but perfect dinner roll size, at 2 ounces each.
 Twelve minutes after slipping them into the 500 degree oven, voila!
 They were so mildly sour, that I was disappointed. I did save the same amount of batter from the dough that I took from the starter and returned it. I will have to read up on how to do this better. But, for our dinner, they tasted like lovely homemade buns. There was a negligable difference when tasted beside the others I baked, but it was fun trying, and I have more to learn. As Always! Porchini Chestnut Soup with White Truffle Oil   Let's face it, mushroom soup is not pretty, but it is complex and somehow speaks to our primordial past as forest foragers. The taste memory provokes a knowing within of something familiar. Somehow. Earthy, soulful, and primal. I brought a beautiful bag of dried Porcini back with me my last trip to Firenze. I paid thirty Euros for 250 grams. It was a big bag and the quality of the porcini is first rate. But, until shopping in Kotor this summer, I had not realized that dried Porcini mushrooms are over 100 Euros a kilo. Ouch. Fortunately, they are very flavourful and go a long way. But, this soup is the best soup I have evey made, and I make some dynamite soups. This soup is unforgettably fantastic! So, it was served for my Thanksgiving Dinner soup course.
   The chestnuts bring a toothsome texture to this soup that is very special.
 Yes, this is Sundog Organic Farm's garlic again. Undeniably.
 Scale the dried Pordini mushrooms in the TM bowl before rehydrating them. Get all ingredients prepped. I needn't have minced the garlic and onion as I did. Chopping roughly is fine for the thermomix.
 Now scale in the oil, onion, garlic, and sauté. After scraping down the bowl, add the chopped Cremini mushrooms, and sauté.
   Squeeze the rehydrating liquid from the Porcini mushrooms, mince, and add to the sautéd musrooms; seive the rehydrating water back into the soup... so much flavour in there!
  Subtract the amount of rehydrating liquid from the 700g of chicken broth, and add the remaining amount and cook the soup for ten minutes.
 Purée the soup, add the cream, mix to combine, and that is it!
   Pour into bowls, drizzle sparingly with white truffle oil, and serve immediately with homemade herbed crackers.
  Mushroom Soup: Porcini with Chestnuts and Truffle Oil Servings: 6 - 8 Prep Time: 5 min. Cook Time: 15 min. Ingredients:
Instructions:
Herb Crusted Tart Crouton with Greens Eggs and Ham Salad Greens The inspiration for this tart came from Aran Goyoaga`s recent blog entry `Soup and Tart for... In the Kitchen with Design*Sponge`on her lovely and well-known blog, Cannelle et Vanille. I love making savory tarts, and I was inspired to build my salad for Thanksgiving dinner on top of one. I was also excited to use the Thermomix TM31 for two parts of this tart. Unfortunately, I didn`t photograph the pastry making, but I do describe it in detail in the recipe below. It was easy-peasy in this extra-ordinary machine. Love my Thermomix!
 Of course, Aran`s food styling photography is better than mine, but this is not about competition. It is about inspiration and collaboration!
 Aparently, it was a great combination of acidic dressed leaves with the buttery, creamy `tart crouton`the salad was built on.I loved the idea of the herbed crust, so used a very similar blend for my recipe. Then, I went to more rustic flavours: Bacon and apple smoked cheddar cheese. YUM! The bacon that I buy with the rind on for cooking recipes like this, or boeuf bourguignon, is from K&K Foodliner in Edmonton. This is the best traditional country farm bacon I have found in Edmonton to date. It is scrumptious! Can you see how meaty and hearty it is? I cut a small piece into lardons and fried them in olive oil with broccoli, shallots, and thyme. I did use the stem of the broccoli.
     I retrieved the fried lardons, chopped them into bits for this tart, and returned them to the filling.
  I used the TM bowl for the egg mixture, as well. Upon removing the well chilled tart shells from the fridge. I sprinkled each with the apple smoked cheddar cheese and poured half of the egg mixture on each. Time to make the salad dressing while the tarts bake!
  Oooh-la-la! I was grinning from ear to ear when these came out of the oven. The aroma was fragrant with herbs and rich with bacon, butter, and cheese. YUM. I decided to use cassis mustard in the dressing. I did this in the Stone Soup Salad I made in early summer and thought it would be the perfect foil to the buttery richness of the tart. I added garlic, onion, salt, pepper, balsamic vinegar, rice wine vinegar, and olive oil. I think I got it just right becasue Vanja lit up when he ate it and was truly surprised (and clearly relieved) that it was so good. He is my greatest cheerleader, but not very adventurous foodwise. He is always a great sport, and I can really gage my greater successes by his palate as he does have a sophisticated and experienced palate whether he would admit it, or not.
    I poured the dressing into the bowl and left the Greens Eggs and Ham greens on top of them for tossing just before serving.
  Herb Crusted Tart Crouton Recipe
Ingredients for the Tart Crust and Crackers
(see Porcini Chestnut Mushroom Soup with White Truffle Oil and Herbed Crackers)
Makes 2 rectangular tarts and 24 2”x2” crackers
Instructions for the Tart Crust and Crackers
Ingredients for the Bacon, Broccoli and Apple Smoked Cheddar Filling
(see Porcini Chestnut Mushroom Soup with White Truffle Oil and Herbed Crackers)
Fills 2 rectangular tarts and 24 2”x2” crackers
Instructions for the Bacon, Broccoli and Apple Smoked Cheddar Filling
In a medium pan, sauté the lardons until staring to brown; add leek or shallots and sauté until transluscent Add the broccoli and 1 tsp of thyme and sauté for 2 minutes; remove the pan from the heat and cool In the meantime, scale the milk and cream into the TM bowl, add the eggs, remaining 2 tsp. fresh thyme, salt and black pepper Combine for 3 seconds at speed 4 Grate the cheese Place the chilled tart mold on a baking sheet; spread the cooled sautéed filling over the tart crust Sprinkle the grated cheese over all, evenly; pour half the cutard on top of each tart Bake at 425°F for 15 minutes, reduce heat to 375°F and bake for another 20 to 25 minutes, until top is golden brown and puffed and bottom of the crust is cooked Tossed Salad Dressing
Ingredients
Instructions
Prawns with Garlic Brown Butter and Pea Tendril Shoots   What was the inspiration for this Thanksgiving appetizer? Finding this thriving basket of pea tendril shoots at Old Strathcona Farmer's Market.I did take their card, and somehow threw all I had gathered out without reaslizing it, as I cannot find any of them. Anyhow, they are there. You can find them. They also have sunflower micro-greens and they are nutty and yummy. I had the shrimp. My dad has been a sea food lover all of his life, and now that I am preparing our holiday family meals, every one starts with something from the sea. At Christmas, it is usually oysters. He used to get them flown in from the East coast, live, by the bucket when I wass a child. So, shrimp and these dellicate pea tendril shoots sounds like a perfect started to me!
 I can't get enough of the lively reach of these leaves and vines. It is probably why sweet peas are my favourite summer flower.
 This recipe is about as simple as it gets:
    I have said it before, I often have more fun looking at food, and tasting food, then I have eating it. Don't get me wrong, I am very thankful for the opportunites I have to eat the food I eat, but I don't miss the other sensual opportunites, either. Smelling and Seeing are the other two I indulge in wholeheartedly!
My dad was really happy with his little plate of jumbo prawns. And I was happy he was happy! Buy Fresh and Local: Edmonton City Market and Who is Your Farmer? Who takes pictures of their groceries? I know I am not alone; it is peculiar to some people, but every foodie will understand. I get so excited when the outdoor markets open in the spring, and just as exuberant during the bounty of our harvest season. Root vegetables! Though the outdoor markets are now closed for another year, I was so thankful that I could shop in the brisk air last week, and in the fresh, crisp freeze of winter this week. Who is my farmer? I have a few, but I turn to Greens Eggs and Ham first. Good friends, good people, great produce. It is their salad greens in the bag above, and I cannot believe how vast the variety is, how long it lasts (over two weeks in my fridge, and how nutritious and delicious it is. Yes, at $7.50 a bag, it sounds pricey, but you eat it all before it goes bad, so there is no waste, and it is filled with nutrients! Well worth the hard earned dollar. I have other favourites: Sunworks Organic Farms for my chickens and turkeys (now that GE&H is no longer producing them), Sundog Organic Farms for other produce, Irving's Farms for our pork, Riverbend Gardens for the little red-skinned yellow-fleshed best-banana-shaped-baby-potatoes-in-the-world, and Mornville Greenhouses for my herbs. There are many more. These are just my regulars.
 Here are Tara and I in front of the booth at the City Market she made all by herself to sell the Edmonton Slow Food aprons, T-shirts, and grocery bags she designed and ordered. They are still for sale through Slow Food Edmonton. I bought a T-shirt, and I love it! She sent out an e-mail the night before she was heading out to set up the booth and asked if anyone could help out. I was available until noon, and going to the market anyway, so headed down to help her out. She is one committeed cookie! I did not dress properly. I was not expecting the chill that was tenaciously working at finding a warm place to hide. This is probably the first time since I was a child that my feet were really freezing. Memories came flooding back of the times I was trecking through the snow to or from school and would just keep my head down and move one foot in front of the other as fast as I could, sometimes through sheer will alone, working to get there before I "died". It felt like I might. Forhead aching, legs chapped, toes unbendable: the pain was intolerable, but I learned to live with it. It was winter in Canada, and winter in Canada, as a child, meant lots of pain from the cold. I wasn't afraid of it. It was just a part of my life. I remembered it well, last Saturday.
I purhcased all of my groceries for Thanksgiving dinner on Saturday at the Old Strathcona Farmer's Market and at the City Market. Root vegetables! Sunch bounty! I feel so blessed to be able to get my food from a farmer within the city limits. I know that I am buying real food grown by the hands of the people I have thanked, and paid. Acquiring food is such an important part of our lives, that sometimes we forget how hard people work to produce it for us. I make a date with myself every Saturday morning to go to the Markets. I love that time in the early morning when I see what is fresh, and inspring to me for the week ahead. This meal would be a very traditional Thanksgiving Dinner. That's what we have come to expect in our family. Traditional, and then a couple of surprises, just for fun. My fun.
Isn't the thyme below gorgeous! I usually grow my own, but we were away all summer, so lucky me, I spotted Sundog Organic Farms at the City Centre Market. Their produce is drop dead gorgeous! Second to none. Just last week, they were featured in Edmonton's See Magazine. Make sure to check out the photo essay at the end of the article.
 I found a video on Youtube that is well worth the watch where Jennifer Berkenbosch from Sundogs Organic Farms is addressing what appears to be city hall. (I lost the business card she gave me - AH!, so if anyone knows her contact information, please let me know.)
And while we are on the topic of the importance of buying and eating local, Carolyn Steel talks about how food shapes our cities in the fvideo on TED. It is sixteen minutes, so couldn't be downloaded to Youtube, but will be time well spent. It is informative, and provocative. I invite your response.
2009/10/7 Kate Chegwin Staff Party: Welcome to Our New Year! I got home at noon on Sunday, August 30th, and was to work on Monday and host our staff after school for our "Back to School Bash". Initially, I was very concerned about how I would be able to handle this. When my principal asked me the last day of June, I did not think about the fact that I would be away. But, my trip to "Foodie Land" (San Francisco) was so inspiring that I was completely motivated to finish up the last minute touches. Jack, our assistant principal, insisted on getting me at the end of the island to take my photo. Clearly, I was distracted by the time he took the photo with my camera!
 This is the other end of the island. Woops! There are still some dishes in the oven, it appears!
Here is the menu for the party:
I had left my "night before I get home" list with my mom to do for me, so she had the yogurt draining over the sink all ready to make into the Tzittziki Sauce. Doesn't it look rich?
 Tzitzkiki
I had two 500 ml containers of good yogurt draining and then grated one long English cucumber, skin on, and placed it into a tea towel. I wrung it out until all of the liquid was drained from it, and placed it in the bowl with the yogurt. Four good sized minced cloves of garlic, a teaspoon of salt and a splash or two of olive oil (just enough to scent the sauce) was added to that. It was very thick and lush. Back into the fridge until the party.
Next, the Brie with Sundried Tomatoes in Puff Pastry. This is extremely easy and is always a hit.
 Brie with Sundried Tomatoes in Puff Pastry
I used a large round of brie (rind on), one box of puff pastry, one package of sundried tomato pesto and one bulb of garlic.
    Above the brie is turned over and the edges sealed. Then it is turned back over to be refrigerated until it is time to bake it. I wrapped it in plastic wrap over night, then bake it at 400 F for 40 minutes, letting it sit at least 30 minutes before slicing it. Mmmmm! (Oh, and WAY more than "a little" rich!) You can see it below on the white square cake pedestal, resting, after coming out of the oven.
I always have fun with my charcuterie and cheese platters. I used the cheeses I had purchased in Sonoma and at The Ferry Building Market in San Francisco. I used the "plum cake" that I purchased at Sirogojno, Serbia near Mount Zlatabor. I used the dates and the laural leaves that I purchased at the outdoor market in Dubrovnik. I made the boursin from a recipe my dear friend, Lesley, shared with me. The platter was laden with incredible memories and fabulous flavours.
 The tzitziki is in the leaf shaped dish above beside the dolmates.
 I hate taking photos with a flash. The colours are always skewed. It is difficult to focus on my blog and my guests at the same time, though. I tried. Below are the ribs made with the Thermomix Horseradish Chipotle Sauce. They were yummy. I know that because so many commented on them, and Vanja also agreed. They could have had a little more kick, though, he thought. I was too careful to accommodate those who can't tolerate spice.
 We didn't wait the necessary thirty minutes before slicing into the brie. It was still delicious, but this is what happens when you don't wait. I did label everything and the hand served appetizers ended up on a large platter for later self service. Below are the beef satay, the shrimp, and the mushroom turnovers. Quite unsightly by this time of the festivities, but still wanted to include the memory.
  But, the gingered chicken wings look tasty. They all got eaten, anyway.
 I think I only took this photo as evidence that I actually served these: Jumbo Pasta Shells. They are actually scrumptious, and I created the recipe entirely on my own. No adaptations at all, and I will include a separate blog about it, soon. The identical commentary can be completely repeated for the Atlantic Salmon in Lemon Cream, below.
 The Beet Salad is Jamie Oliver's recipe and a definite favorite of mine, and my gal friends. Super nutritious and zero fat.
The bocconcini salad was simply made with oven roasted tomatoes that I really distilled and then blended with roasted garlic, salt, and olive oil. YUM! Yum! Yum! I was having such a great time none of the desserts got photographed, so that motivates me to make each again, soon, so that I can fulfill my promise to share my recipes with my colleagues.
  Early guests get the best food! And, the strongest drink!
 Here's to the new year! Hopefully, we can do this again, soon! I really had a great time preparing it, even under the constraints of my timeline. (I have always loved competing with myself )What a fabulous bunch of people! Greek Dolmates: Beef (or pork) rolled in Grape Vine Leaves  I have always loved Greek food. The Greek cuisine is one of my favourites, and dolmates are close to the top of that list. The first time I ate them was about 1982 when Hazel F, a dear friend, came to Edmonton from Red Deer for some kind of work with the University of Alberta. She was travelling with a girl friend and they invited me to join them for dinner at Cosmos (no longer in business. At that time, it was "the place" to go in Edmonton and was located where Overtime Broiler and Taproom now is. We ordered the sampler platter of appetizers and mains. "It was all Greek to me!" (Blush. I couldn't resist!) I had never had any food flavoured like this before, and I became an immediate fan. I really don't remember the next time I had Greek food, or even the first time I made dolmates. I know it wasn't long after that evening, and I know I figured it out myself, over time, through trial and error. Those were the "olden days" before the internet. Now, I would just do a search, read a few recipes, and get the idea. Then, it was a little more labour intensive. In any case, I eventually succeeded, and they are exceedingly easy to make, healthy to eat, and definitely tasty.
 I carefully unwrap the leaves from inside of the jar, and then rinse them well in cold water to wash away some of the brine.
 I always use fresh, baby dill. Nothing else will do.
  Minced garlic and onion, not too much....a kilo of lean beef, rice, and two eggs....
 Knead it together.... then set the leaves in a colander and lay each out on a cutting board.
     Remove the course vein from each leaf and pull the sides of the leaf together to overlap, and place a meatball size piece of the meat inside of the leaf and wrap the leaf around the meat. You will then have two ends with leaves open. Take the roll into your hand with one open end coming out between your thumb and forfinger as in the photo below to the right.
   With your other thumb, tuck the leaves back into the middle of the roll. Turn the roll around, and do it again on the other end. Both ends will be neatly tucked into the middle of the roll as in the photos below.
   Sometimes there may not be enough leave to tuck into the roll; just wrap it around and tuck it under the roll if that happens. Snuggle them all in a pot in layers, placing the unusable leaves on the bottom. Cover with water, and gently boil (simmer) for a couple of hours until they are cooked.
 Dolmates
Ingredients
Instructions
Sometimes I freeze them seperately in ziplock bags, depending upon what I am making them for. Usually I load them into casserole dishes and freeze them until needed. I always serve some immediately, with tzitziki, of course! This time I was making them for our staff "Back to School Party" at the end of August and here they are below in the chaffing dish with the Tzitziki beside them in the leaf shaped dish. I still have some in the freezer. Vanja does not like these, so they will stay there until I am invited out and need to take something. Hopefully, soon!
I know you have heard me go on about how I love our multicultural mosaic, but I cannot express this enough. I haven't been to Greece, yet. It is definitely on my list. But, I have experienced a great deal of the Greek culture within Canada through our restaurants, my neighbours and friends, and our local Heritage Festival. I am forever grateful.
Greek flavours are robust and linger on one's tongue. I like that! 2009/10/6 A Canadian Foodie Promotes Nutritious School LunchesAs you know, I teach school. I have taught school for...hmmm, well, this is my twenty-ninth year of teaching school. I am a consummate learner, and a passionate teacher. Last year was the first year I taught "Foods" (cooking and baking) in my career. I am an Early Childhood Specialist, an English specialist, and a Fine Art specialist. I have acquired many other skills through my long career, but these are the ones my university transcripts verify. I have taught Kindergarten to grade three, grades three to six, everything at the middle school level, including physical education, but particularly English. I have taught high school English and Social Studies at the 10, 20 and 30 levels for more than a few years, but I am back with our middle school aged students. These are the students I love. Well, I love them all, but these are the ones that are "in-be-tween". They are passionate, and impressionable, and so capable.
What a miracle to now be able to teach the lost art of preparing nutritious, delicious food to these students. But there were more. More who wanted to cook who couldn't fit it into their schedule. What to do? Hmmm... what about a Catering Club? Let's do it! What will we do with what we make? Double "hmmm....". Let's sell it to the school body so that everyone can enjoy at least one hot nutritious lunch a week.
What did we have to do? Get "Food Handling" certification from the Alberta Health Services. And that I did. We are the first school in Edmonton Public Schools to acquire this certification and this enables my catering club students to prepare food to sell to our student body. Not all food. I have to abide by what I am able to do under the conditions of the license, but this is not difficult.
Every Tuesday and every Wednesday after school from 3pm to 4:30 pm I have many students who come to participate in Catering Club. Many students. Many of the same students, always some new students; sometimes a little brother or sister from a nearby elementary school. Sometimes older students who came to catering club last year pop in to cook with us for an evening. It is all about reviving the lost art of cooking to nourish one's body and family. We make everything from scratch, I teach as we work and play, and I always buy the processed equivalent for us to taste and compare to what we made. We compare it in all ways: taste, nutritive value, and cost.
We are making a traditional Thanksgiving Dinner this Friday. Tonight we made 14 pumpkin pies. It was easy, so rewarding, and so much fun. Tomorrow, the students are coming for lunch so that they can have a piece of their lovely, gently spiced harvest pumpkin pie. After school, we will prepare the vegetable for the mashed potatoes, sweet potatoes, and the turkey dressing. The students will learn how to make gravy. Every week it is an adventure. These students are passionate about creating food for their bodies that is so delicious and so nutritious. Such a sense of accomplishment can be derived few other places. There are few such labours of love.
We were so excited when we found out that CTV was visiting us! The students did an exceptional job presenting themselves. The program is going and growing strong. We are making a difference. And "three cheers" for our first PRESS!
Now, we are working at acquiring some catering work outside of our school. We shall see where that takes us! 2009/10/2 La Bête Noire (The Black Beast): A Perfect Flourless Chocolate Cake La Bête Noire is truly a dangerous beast as once it is made, you will find yourself mysteriously in front of it at the strangest times of the day, slicing off "just a sliver" to have "just one more taste" of the lush, velvet silken depths of intense black chocolate. It will coat your mouth and your throat and momentarily suffocate until you gasp to savour the meticulous and complex flavour. My God, it is the truly best chocolate cake I have ever made.
Not surprisingly, there is eighteen ounces of the best dark chocolate you can lay your hands on in it. I use 60% Callebeault.
It is very important to ensure that the chocolate is in smaller pieces. The first thing I do is weigh the chocolate on the Thermomix, then I chop away.
  I then put the water and sugar into the TM bowl, and boil it. The butter is then scaled in and the chocolate added; together they melt into the sugar syrup.
  The whisk is then placed into the TM bowl and each egg is added, also through the lid of the bowl, one at a time.
 The thick concoction is poured into the previously prepared ten inch spring form cake pan. The cake pan has a buttered bottom and a parchment round on it, also buttered. I used three huge heavy purpose pieces of aluminum paper to wrap around the pan in such a way that water could not get into the pan. The pan must be placed in a larger baking tray. I used my prized turkey roaster. Boiling water is poured to go a little over half way up the side of the spring form pan, and it is popped into a hot oven immediately.
I actually banged it a good few times on the counter to rid it of all of the air bubbles first. Once baked, it is removed from the oven and foil, but left on a cooling rack until completely cooled. The ganache is made at that time, and poured over the cake while it is still in the pan. This needs to be refrigerated at a minimum of two hours until the ganache icing has set.
 Remove from the pan and slice into thin slices. A raspberry, cranberry, or cassis coulis would make a lovely garnish on the plate. I served it with mint and raspberries as both were in my garden.
 Oh, my goodness! My sensory centre just went into overdrive just looking at the photograph above. It is so easy to make in my Thermomix. I initially made it for Marie and Gregg's thirtieth anniverary celebration in honor of Gregg, but made it again the very next day for dinner guests. And I will be making it the very next opportunity that arises. Even if I have to make one up!
La Bête Noire
Ingredients for the Cake
Ingredients for the Ganache Icing
Instructions for the Cake
Instructions for the Ganache Icing
Be prepared to be enraptured in an existential state of bliss. Baklava in Belgrade Hooray for me! I decided I would share my newly acquired ability to make a darn good baklava with Vanja's brother's family my last day in Belgrade as they all love it, and Lori never makes it. I love cooking in other countries. It is always a challenge and consistently brings me up short as I inevitably discover that something I need to use doesn't exist where I am at, and I have to find an adequate substitution. This has happened several times. I wanted to make Tacos for Vanja's family a few years ago. Taco shells, salsa, cheddar cheese, and iceberg lettuce could not be found anywhere at that time. Still, many of the items are not available in the newly built mega markets there. Next, it was a tiramisu. I wanted to treat his mother for a special occasion. The lady finger biscuits are completely different, the eggs are completely different. I knew to sneak my own tiramisu into the country, but it was definitely a challenge to get the consistency and the flavour I was happy with. So, the baklava was a new challenge, but lucky me, there are all kinds of phyllo dough for sale in most corner grocers in Belgrade. Of course, I used the one that was made just for Baklava. It was definitely thicker and hardier than the multipurpose one-kind-only phyllo dough we find in our grocery stores here. The walnuts were so fresh and delicious. Walnut trees are common throughout the region, but if you don't have a tree, the nuts are very expensive to buy. The nut grinders? Ancient. The sugar has larger crystals, but behaves the same as a generic granulated white sugar at home. I worked on it all morning. Focused and eager to pleasure this lovely little family with a treat from their own culture made by me!
Did I mention it was over 40 degrees that day? Thank God for air-conditioning. Lori thought I had lost my mind to want to do this on such a hot day. Honestly, it had never entered my mind. Silly me. When I am focused and determined, I lack more than a bit of common sense, it seems.
 I was proud of myself. It looks really good, don't you think? Well, admittedly, everyone's palate is different when it comes to such treats. Lori thought it should be much wetter. I like mine drier, but moist, like this. I think if I had known how she liked it, I wouldn't have done it that way, anyway. I don't know how, and it would have felt like I was ruining a beautiful thing.
Odd how that is. Anyway. I did it, they did love it, and I was able to leave it behind for them after we left the following day. I was really happy about that.
 2009/10/1 Vanja for Supper on Tuesdays: Pea Tendrils, Salmon, Oven Roasted Potatoes and Bocconcini with Ajvar   This was my main, but I shared. Every Tuesday we try to have our dear friend, V, for dinner. I am not much of a meat eater, so I dressed up a large, soft, pillowy bundle of wobbley, young unripened bocconci cheese from The Italian Centre Store with my own homemade ajvar. I dressed it with some delectable extra virgin olive oil and some black Hawaiian sea salt. So, so, so goood. Then, I took the leftovers from the stone soup salad we created for Cathy's birthday (yes, in June - I planned to post this before now!) and added some chive flowers and the same dressing and more greens.
I was delighted to find that Edgar Farms was producing pea tendrils this spring. I had craved them since my dinner in Boston at Olives.I could not wait to steam some up with some spring salmon. V would be thrilled. He is a vegetable junkie.
   Now this is actually the Thermomix Mousse Salmon with Mango Sauce that I made in my Thermomix. The recipe will follow. It went perfect with the oven roasted potatoes and the pea tendrils. (And the bocconcini that I DID share.) Isn't this a gorgeous, fresh spring meal? I was thrilled. The boys? Not so much. They really loved the stone soup salad, and the salmon and the potatoes. But the pea tendrils? "What are these curly things that catch in between my teeth? Am I really supposed to eat this? Isn't it some kind of weed?" Next time, I will prepare such a succulent meal for more discriminating guests. Humph!
   Anyway, I was thrilled, and I will be the first in line next spring when the pea tendrils are ready again at the Edgar Farms booth at the City Market! Horseradish Chipotle Barbeque Sauce: A Flavour Explosion and a Fantastic Multi-Use Sauce These finger-licking, bone-chewing, lip-smacking ribs have been slathered in this sauce, bathed, baked and basted in it, and are the beautiful caramelized sticky mass that one would be proud to share with loved ones. Wouldn't you feel loved if I made these for you? I hope so! I would be thinking about how much I care about you when I was making and baking them.
  Start with the garlic. Every good sauce starts with garlic, and lots of it, I think! And you will see that I chopped the peppers and the celery. The recipe works best when you chop these by hand before putting them in the TM bowl.
  But, after peeling the horseradish, in it goes. Don't forget to chop it into smaller pieces first.
   Is that not beautiful? Perfectly minced! I love my Thermomix! And, suddenlty, it's done! Beautiful, isn't it?
 This recipe makes exactly two litres. And, OK, it is not so "suddenly" done. But, almost!
   I used baby back pork ribs, cut individually, and bake them at 300F, turning them every twenty to thirty minutes. After the first two turns, time for the sauce.
And I keep saucing and turning for rwo and a half to three hours, until the meat is sticky tender.
 These, like everything, are best fresh. I froze them out of necessity for the staff party. They can be frozen with very good results, so that is good news! I always make a lot when I make them, and usually do freeze half because they take such a long time in the oven. I have never regretted it, and they have never been in the freezer long. There is always a party or a dinner that I can pull them out for.
Barbecue Sauce: Fresh Horseradish and Chipotle Pepper
Servings: Makes 6 cups
Prep Time: 10 min. Cook Time: 25 min.
Ingredients:
• 400g bottled chilli sauce
• 200g molasses
• 110g soya sauce
• 25g brown sugar
• 20g Dijon mustard
• 3 large garlic cloves, crushed
• 65g fresh lemon juice
• 150g chicken stock
• 100g water
• 10g Tabasco sauce
• 10g course salt
• 20g Worcestershire sauce
• ¾ tsp. red pepper flakes
• 60g Anaheim pepper, seeded and chopped
• 90g green bell pepper, seeded and chopped
• 10g canned chipotle peppers in adobo sauce, minced
• 20g fresh chives, minced
• 135g fresh horseradish, grated and peeled
Instructions:
1. Peel and chop garlic in the the TM bowl at Turbo speed for 1 second; set aside
2. Clean, chop, weigh and mince horseradish in TM bowl at Turbo speed for 1 second; set aside
3. Mince and weigh chives; set aside
4. Place remaining ingredients into the TM bowl and bring to a boil for 13 minutes at V on speed 1-2; then simmer for 12 minutes at 80 C on speed 1-2
5. Purée for 30 seconds at speeds 1-10, until smooth
6. Add chives and horseradish, and stir for 10 seconds on speed 3 until blended
7. Use immediately, or store in sealed container in the fridge for four days, or freeze
I use this recipe for ribs at dinner by baking and glazing them in the rack.
  Last spring, Mario, my nephew, was thrilled to come home to an Alberta BBQ rack of rib meal after a hard day of work on the farm! |
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