Local Food

With the onset of summer, I always get excited about Farmers Markets and fresh local produce. This year I’ve been anticipating and awaiting it with extra enthusiasm. I’ve recently finished a couple of great books – The Amateur Gourmet, The Omnivores Dilemma and The 100-Mile Diet, of which I will talk more about in another post.

I also just got back from a week at Big Basswood in Northern Ontario, one of the best places to be in the summer. So, while visiting with family, eating fresh lake trout caught by my dad, and reading about the evolution of our food industry, I started daydreaming about what I can do with food this summer. On the way home from the airport, I picked up The 100-Mile Diet. The couple in this book lives not far from us, so whenever they talked about finding a great local food source, I realized, these were places I could go.

So I spent a bit of time on the Internet, looking around for information about local farmers markets, u-pick berry farms, and local meat and fish. I even found an awesome chart that outlines foods in season in my area. And so I embarked on my own journey to discover the great local food options we have here in Vancouver.

I gathered the troops and we headed out to Krause Berry Farms where we picked berries, ate corn pizza and drank fresh smoothies. You will no doubt see many posts outlining the many fabulous treats that were the result of all the berries we picked.

Another of my favourite things to do is visit local farmers markets. For those of you in Vancouver visit www.eatlocal.org for a list of markets and vendors. We live a few blocks from the West End Farmers Market and frequent it weekly from June to late October. Another great place to find local food is Granville Island. But buyer beware, you really have to check the labels and try and stick to the daily vendors…or you might end up eating apples from New Zealand while there are fresh orchard apples two stalls over!

I encourage everyone to try and think and eat locally, it is amazing how much is out there, and the more you think about it, the better your relationship with food becomes, and meal time progresses towards social time. Heck, we have to eat right? Why not have fun doing it. With that I will leave you with a recipe that I made using market finds:

Market Fresh Pasta

Sausages ( I found some awesome lamb sausages at the market last week)
Veggies – whatever’s in season, I used peas, peppers, carrots and zucchini
Pasta – this is where I fibbed, and used dry pasta that was in the cupboard
Cheese – any kind, ricotta, goat, feta…the options are endless


While the water for the pasta is boiling, cut up the veggies and sauté in a little bit of olive oil. Cook the sausages separately, drain and slice and throw in with the veggies. When the pasta is cooked, save a bit of the water, drain and then throw in the pot with the veggies. Add the cheese and stir to melt, adding a bit of the leftover pasta water if needed. Top with fresh herbs or parmesan cheese and voila, a market fresh meal!

Quick and Easy Snack

We all have days when we don't feel like cooking or prepping, but also don't want to pick up the phone and call for take-out. Here is a quick and easy snack that can also be a light lunch or dinner.

English Muffin Melts
English Muffin
Tomato
Basil
Onion
Cheese

Toast the english muffin a little bit while you slice the tomato, chop some fresh basil, red onion and slice some cheese.


Layer the tomato, onion and basil, drizzle a little olive oil, top with cheese and then broil in your toaster oven or oven.


Voila! A fantastic light dinner. Enjoy your 5 minute creation!

Skewer Yourself

I know summertime is here when walking down the street the smells of grilled food fills the air. One of my favourite things to grill are skewers, they are easy to prepare in advance, and are even easier to eat! Bonus, year round, they are great on an indoor grill.



Reebs Skewer Pointers:

Shrimp - toss shelled, deveined shrimp in a bowl with some olive oil, a bit of citrus (lemon, lime or orange) and some salt and pepper. Thread onto soaked skewers. These don't take long to cook, so should go on the grill last. Cook until nice and pink.


Chicken - between sheets of waxed paper, pound chicken. This helps it to cook faster and I find helps it to stay moist from the marinade. Much like the shrimp, I just toss the chicken in some olive oil, citrus and salt and pepper. You can let the chicken marinade for longer. Thread onto soaked skewers. I am neurotic about chicken, so I put this on the grill first, and check repeatedly. I find the biggest mistake is not letting the chicken cook right through. Patience young grasshopper, patience.

Veggies - Cut veggies in big chunks, you don't need to cook them all the way. My favourite combo's are green and red peppers, red onions, mushrooms, zucchinis. Again, I toss them with the oil and citrus and salt and pepper. Thread onto skewers and I usually put them on the grill shortly after the chicken.


You can enjoy these on their own or make a quick seafood sauce, some peanut sauce, anything really. Here's a quick seafood sauce that will surprise you with it's easiness and taste - and I bet you have most if not all the ingredients on hand!

Seafood Sauce
In bowl, mix together 1/3 cup ketchup, 2 tsp (or more) prepared horseradish, squeeze of lemon or lime juice, splash of Worcestershire sauce and a dash of hot pepper sauce. I guarantee you'll stop buying bottles of seafood sauce!

Enjoy your spread with some good fresh bread and your favourite wine or beer!

Simple Stir Fry

Other than a good ole PB&J sandwhich, there aren't many meals out there that are as easy and as fulfilling as a good stir fry. This is the 'let's clean the fridge' meal, allowing you to really try your hand at creativity. The basics for stir fry are simple:

Protein - chicken, beef, pork, tofu, shrimp, almonds etc.
Veggies - anything goes, just make sure they are all cut the same size, and that you cook them in a good order (watch for veggies that cook super fast!)
Sauce - 1/2 cup of broth (veggie, chicken, beef, even water will do in a pinch), 2 tsps cornstarch, 2 tblsp soy/tamari sauce (easily doubles if you have loads of veggies)
Carb - rice, noodles

My favourite stir fry starts with extra firm tofu. I pat it dry, cut it up, and marinate it in some tamari for about 5 minutes. While the tofu is marinating I chop all my veggies. Staples for me include celery, carrots, peppers, snap peas, zucchini, canned baby corn (that's a Brent pick!), water chestnuts, & sprouts. Some things we've tried include cucumbers (not that awesome), asparagus (works depending on your protein). Just play with the flavour combinations, you'll figure out what you like. I love adding pineapple if I'm making a beef stir fry.

Heat some olive oil in your wok or frying pan on high, and start frying up the tofu (about 4 minutes is what I prefer). Add the veggies. At this point I usually add about half a cup of water and put a lid on, toss it all up and let it steam. Watch it, the veggies don't take long to cook, and you'll know when they're ready. Save snap peas and sprouts etc. for right before you add the sauce.

For the sauce you just want to mix the ingredients, and don't worry, it will settle and need to be stirred right before adding to the pan. It will thicken when it heats in the pan.

For my carb, I like to use steam fried noodles, they take about 2 minutes in boiling water to cook, and there's just something about them that I love. That being said, if you are going to serve this with rice, try and remember to put the rice on before you start anything, cause it will stay warm, but there's nothing worse than waiting for rice to cook!

Once everything is cooked up, I prefer to mix it all in the same pan, but to each their own.

Don't forget to grab your chopsticks!

Meatballs

Meatballs are easy to make, freeze wonderfully, and add so much to many simple meals. I've tried different meatball recipes over the years, and there are a few things I've taken from each of them to create my own.

One of the most important things about meatballs is, of course, the meat. If you can, always get your meat from a reputable butcher. We are really lucky in Vancouver, with Granville Island a tugboat away and a great Butcher on Denman Street, a few blocks from home. The type of meat you want to use is completely up to you, it really doesn't change the recipe that much. Recently I was at Tenderland Meats on Granville Island, and I put in my order (1/3 lb lean gr. beef, 1/3 lb gr. pork, 1/3 lb gr.veal) and a gentleman beside me said 'You must be making meatballs, and it sounds like a gourmet recipe'. It made me smile, because meatballs are so affordable and still 'gourmet'. My order usually comes to $5.00, and I end up with at least 6 meals out of it.

Needless to say, here is my recipe for my favourite meatballs!

Meatballs for All Occasions

1 - 2lb ground meat (my favourite mix is beef,veal and pork)
1 egg
1/4 cup or so Italian breadcrumbs (I make my own with fresh grated parmesan and parsley, and then freeze)
1/4 cup onions, finely chopped
Herbs or spices to your liking

In medium bowl, beat egg lightly, add breadcrumbs and onions, any herbs or spices, and mix. This is where it's fun to play with flavours. - One thing I recently discovered was liquid smoke. Just a drop or two adds a lot of to a simple meatball or hamburger recipe - .
Add meat. Mix (with your hands is best!).


Using a spoon or a scoop (the one I use is actually a cookie dough scoop) divide into equal portions, shape into balls. It's really important they are all the same size, no matter what size you decide, that way they cook evenly and remain moist.

Place on tinfoil lined baking sheet (so easy on the cleanup) and cook for about 18 minutes in 375F oven. Just check them every once in awhile after 15 minutes.




Cool on rack, and then freeze in single layer in ziploc baggies. When you want to use them, just reheat in sauce. My favorite uses are Meatball Subs, Party Meatballs in BBQ sauce, or just plain old Pasta and Meatballs. Enjoy!

Sunday Night Dinner - Roast Chicken

When I was growing up there was one thing that we never missed, and that was Sunday Night Dinner. This wasn't a night when you could go to a friends place for dinner, or go to a movie instead. We always ate dinner together on Sundays, and sometimes it was the only time the 6 of us got to sit down and talk. I always remember those Sunday night dinners, and I think that they started my love of cooking. In our house, everyone had a job to do, whether it was setting the table and making the salad, loading and unloading the dishwasher, or washing the pots and pans. I started doing my part during the prep, and my mom called me her little Sous Chef. Now back then, growing up in Sault Ste. Marie (the Soo) I thought it was because we were in the Soo. Not until a few years ago, when I started watching more cooking shows, did I find out what a Sous Chef was! Anyways, I quickly noticed I liked cooking better than cleaning, and here I am now!

I am a firm believer in taking the time to cook and share with friends and family, and now that I'm away from family, I've started my own dinners. While right now it's just the two of us, our friends have become our family, and we share dinner prep and watch a documentary.

But on those nights when I don't feel like entertaining a crowd, I still try and make a nice sit-down Sunday night dinner for Brent and I. This week I made Roast Chicken, mashed potatoes, gravy and salad.

Here are my hints and recommendations when roasting a chicken.

Reebs' Roast Chicken

1 chicken (3.5-5lbs)
1 lemon
1-2 onions, sliced
butter, melted

sea salt and pepper

Remove giblets or whatever, rinse chicken in cold water inside and out, pat dry. Put sliced onions in roasting pan (I use this instead of a roasting rack, cause I didn't have one that fit in the small chicken pan). Place chicken, breast side up, on the onions. Place a few pieces of onion, and half a lemon squeezing it, inside the chicken. Tie the legs and tuck the wings. Brush chicken with melted butter and sprinkle with salt and pepper. Roast in 350 (F) oven, basting occasionally.

How long you may ask, do you need to roast a chicken? Well, the only way to tell when a chicken is cooked through, is with a meat thermometer. A small investment for perfectly cooked meat.


My dad bought me mine for Christmas, and you insert it into the thigh, set the temperature, and then when it reaches 185 (F) it beeps, and you can bet your chicken is well cooked, but let it rest, tented on a platter for 20 minutes before carving.

For great instructions on how to carve a chicken, check out any food website.


The chicken I made was about 3.25 pounds, and was roasted in 350 (F) for about 2 hours. Once the chicken is cooked, don't forget to make the gravy! I was never a gravy person growing up, and wow, have I ever been missing out. Use the drippings from the pan (after removing onions and skimming fat), sprinkle some flour and cook over low heat. Add some chicken or vegetable stock and stir until thickened, adding more flour or cornstarch mixed with water if needed.

While the chicken is roasting, cook some potaotes, throw in some cheese or sour cream, milk, butter, whatever you want, and mash them up. Add a salad and voila, dinner for 2-4, crack a beer, put on some music, and relax and enjoy your feast!



Unexpected Success

You know when you try something wacky in the kitchen and it works, sometimes it's just a way to cook something different, or substitute, or prepare. Anyways, we were trying to figure out how to get the chicken out of the roasting pan with minimal mess, and we discovered a new use for big salad tongs:

Homemade Perogies

Perogies, Pyrogies...however its spelled, are by far one of the best comfort foods, and so much better homemade. When you can't get to an all you can eat Perogie dinner, here are some easy instructions on how to make them at home.

Perogies are a combination of three ingredients a lot of people have on hand:
cheese, potatoes and onions

Now I know what you are thinking, perogies must be hard to make...and I challenge you to try them, because they are easier than I ever thought.

Dough:
3 cups flour
1 1/2 tsp salt
1 egg
3/4 cup water (approx.)
4 tsp vegetable oil

Whisk flour with salt. In separate bowl, beat together the egg, water and oil, stir this into the flour mixture to make soft, not sticky dough that forms a ball. Add more water if you need to, but make sure the dough doesn't get sticky!!
Turn it out onto floured surface, knead 10 times or just until smooth. Halve the dough; cover with plastic wrap or damp tea towel and let rest while you make the filling.

Filling:
I personally prefer your traditional potatoe and cheese filling. Basically cook some chopped onion, mix it with about a cup of cold mashed potatoes and 3/4 cup of shredded cheddar cheese, some salt and pepper. Be creative, cook some mushrooms and add them, put in different kinds of cheese, this is the part where you can make them your own!


Now the fun part:

ASSEMBLY:
I have tried different things when assembling perogies, and I will give you my thoughts on them. The basics of rolling the dough out stay the same, roll it out to about 1/16 of an inch thickness, you do not want it to be too thick, then the perogies are all dough. Make sure to keep the dough you are not rolling out covered, so it doesn't dry out.

Now, the recipe I first used called for a 3-inch round cookie cutter, alas, I did not have one. So I used that which I use all the time, a wine glass. Wine glasses are perfect to cut dough into circular shapes, and if you are like me, you have several different sizes to choose from.

Now I have also tried one of the fancy perogie contraptions, a gift from my sister (thanks for indulging my cooking family!!), and I had a bit of trouble with it. I think the problem was that I did not use enough dough to cover the entire contraption. So needless to say, it did work, but in the process I found I think I prefer using my hands a little more, but that's just me.

So once you have decided what you are going to use, place 1 small spoonful of filling in the centre of each round, with water, moisten the edge,fold it in half, pinch the edges together and voila!

Place on tea towel-lined rimmed baking sheets; cover with damp tea towel to prevent drying out.

These freeze wonderfully! Freeze them first on baking sheets, then pack in freezer bags for up to one month. Cook from frozen.