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Friday, September 23, 2011
Sunday, September 18, 2011
The Farmer's Table - Ratatouille
If you've traveled through France, there's one dish that keeps popping up on every menu - Ratatouille.
Essentially, ratatouille is a vegetable stew with some key ingredients, however, every small Provencal town will have a slightly different version of it. My recent trip to the farmer's market inspired me to cook my own version of the classic French dish. I chose the perfect aubergine, white onion and carrots to add to items I already had in the fridge. On my walk home, I was thinking about the animated film appropriately named "'Ratatouille" . One of my favorite and inspirational chefs, Thomas Keller, of the French Laundry restaurant in Yountville, California was hired by Pixar to be a consultant for the movie and the dishes on the menu. It's said that the characteristics of Remy, the rat hero of the film, are very similar to that of Chef Keller's. They are both passionate about food and are meticulous when preparing a dish. Remy is persistent in following his dream of becoming a chef in spite of his appearance. His determination and ability to overcome obstacles to pursue his dream is very inspiring. The final dish in the movie is ratatouille but modernized by Chef Keller to resemble confit byaldi, a Turkish dish with similar ingredients. This dish is elegant because the main vegetables (tomato,aubergine,zucchini) are thinly sliced and placed in a circular pattern. I will prepare this version for a future meal but for now, here is how my ratatouille turned out.
Ingredients:
1 plump aubergine (or eggplant)
1 yellow zucchini
1 green zucchini
1 sweet,white onion
2 carrots
3 red,ripe tomatoes
1 tablespoon tomato paste
1 tablespoon honey
2 bay leafs, 1 sprig of thyme
salt and pepper
Cut all the vegetable in a similar size, here I have diced them but you can slice them in rounds as well.
In a pan or heavy casserole, heat enough olive oil to cover the bottom of the pot.
Saute onion and aubergine until slightly brown.
Add tomatoes,carrots,yellow and green zucchini. Stir for a few minutes then add honey, tomato paste and herbs. Add a 1/4 cup water or stock and simmer for 40 minutes. Add more liquid if needed.
Season accordingly.
Ratatouille can be served as a side dish or a main meal, added to a crepe , rice or Israeli cous-cous.
I make a large batch and store it in the fridge, any leftovers get turned into a delicious ratatouille soup.
© 2011 Ann Ivy Male
Essentially, ratatouille is a vegetable stew with some key ingredients, however, every small Provencal town will have a slightly different version of it. My recent trip to the farmer's market inspired me to cook my own version of the classic French dish. I chose the perfect aubergine, white onion and carrots to add to items I already had in the fridge. On my walk home, I was thinking about the animated film appropriately named "'Ratatouille" . One of my favorite and inspirational chefs, Thomas Keller, of the French Laundry restaurant in Yountville, California was hired by Pixar to be a consultant for the movie and the dishes on the menu. It's said that the characteristics of Remy, the rat hero of the film, are very similar to that of Chef Keller's. They are both passionate about food and are meticulous when preparing a dish. Remy is persistent in following his dream of becoming a chef in spite of his appearance. His determination and ability to overcome obstacles to pursue his dream is very inspiring. The final dish in the movie is ratatouille but modernized by Chef Keller to resemble confit byaldi, a Turkish dish with similar ingredients. This dish is elegant because the main vegetables (tomato,aubergine,zucchini) are thinly sliced and placed in a circular pattern. I will prepare this version for a future meal but for now, here is how my ratatouille turned out.
Ingredients:
1 plump aubergine (or eggplant)
1 yellow zucchini
1 green zucchini
1 sweet,white onion
2 carrots
3 red,ripe tomatoes
1 tablespoon tomato paste
1 tablespoon honey
2 bay leafs, 1 sprig of thyme
salt and pepper
Cut all the vegetable in a similar size, here I have diced them but you can slice them in rounds as well.
In a pan or heavy casserole, heat enough olive oil to cover the bottom of the pot.
Saute onion and aubergine until slightly brown.
Add tomatoes,carrots,yellow and green zucchini. Stir for a few minutes then add honey, tomato paste and herbs. Add a 1/4 cup water or stock and simmer for 40 minutes. Add more liquid if needed.
Season accordingly.
Ratatouille can be served as a side dish or a main meal, added to a crepe , rice or Israeli cous-cous.
I make a large batch and store it in the fridge, any leftovers get turned into a delicious ratatouille soup.
© 2011 Ann Ivy Male
Monday, September 5, 2011
The Farmer's Table - Squash and Melon Soup
Today was the first day I felt a "Fall" nip in the air. It was overcast and dreary however it was the perfect day for a warm comforting bowl of soup.
Butternut Squash and Canary Melon Soup
Ingredients:
1 sweet white onion, diced
1 medium size,butternut squash, sliced
2 Anjou pears, peeled and diced
1 cup diced Canary melon
3 cups chicken or vegetable stock
1/4 cup 18% cream
Salt and pepper
Recipe :
Slice butternut squash into rounds, place on a baking sheet.
Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.
Saute onion, roasted squash, pear and melon in 1 tablespoon butter and olive oil.
Cook for 10 minutes, then add 3 cups of chicken stock
Let the soup simmer for 30 minutes, then blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.
Garnish
In a small frying pan, toast walnuts in real maple syrup....careful it doesn't burn !
© 2011 Ann Ivy male
Butternut Squash and Canary Melon Soup
Ingredients:
1 sweet white onion, diced
1 medium size,butternut squash, sliced
2 Anjou pears, peeled and diced
1 cup diced Canary melon
3 cups chicken or vegetable stock
1/4 cup 18% cream
Salt and pepper
Recipe :
Slice butternut squash into rounds, place on a baking sheet.
Drizzle with olive oil and salt. Roast in the oven for 30 minutes at 350 degrees.
Saute onion, roasted squash, pear and melon in 1 tablespoon butter and olive oil.
Cook for 10 minutes, then add 3 cups of chicken stock
Let the soup simmer for 30 minutes, then blend until smooth with a hand blender. Add 18% cream, and season with salt and pepper.
Garnish
In a small frying pan, toast walnuts in real maple syrup....careful it doesn't burn !
© 2011 Ann Ivy male
Monday, August 29, 2011
Spirited Manitoulin Island
"Manitoulin means spirit island in Anishinaabemowin (the Ojibwe language). The island is considered sacred by the Native Anishinaabe people, who call themselves the "People of the Three Fires." They are generally known as the Ojibwe, Odawa and Potawatomi tribes."
I have been visiting Manitoulin Island, the jewel of northern Ontario, for more than fifteen years now. Each time I visit this magical place, I come away feeling energized and with an overwhelming sense of peace. Many people may not know this but Manitoulin Island is the largest island surrounded by fresh water in the world. It is a quiet place with its rivers flowing through and the most scenic view of the North Channel is from the rocky Cup and Saucer trail. Every August long week-end, the First Nations reserve of Wikwemikong hosts a Pow-Wow. It's a spectacular display of multi-coloured tribal dress, drum beating to mimic Mother Earth's heart beat,ceremonial dancing, local crafts, a Sweat Lodge and traditional foods. The beach at Providence Bay, cools down the spirit as the sun, bright,bold and orange disappears behind the horizon.
I have been visiting Manitoulin Island, the jewel of northern Ontario, for more than fifteen years now. Each time I visit this magical place, I come away feeling energized and with an overwhelming sense of peace. Many people may not know this but Manitoulin Island is the largest island surrounded by fresh water in the world. It is a quiet place with its rivers flowing through and the most scenic view of the North Channel is from the rocky Cup and Saucer trail. Every August long week-end, the First Nations reserve of Wikwemikong hosts a Pow-Wow. It's a spectacular display of multi-coloured tribal dress, drum beating to mimic Mother Earth's heart beat,ceremonial dancing, local crafts, a Sweat Lodge and traditional foods. The beach at Providence Bay, cools down the spirit as the sun, bright,bold and orange disappears behind the horizon.
Sunday, July 24, 2011
The Farmer's Table - Pink Oyster Mushrooms
The air was humid, the sun shone brightly and it was a perfect day to buy some Fungi. The young lady behind a table full of earthy mushrooms beamed a beautiful smile. In front of her, heaped into cardboard boxes were an assortment of dark brown portobello, plump ivory button , thin delicate shitake and my new favorite - white and pink oyster or better known as "pleurotus ostreatus". I've mentioned this mushroom in a previous entry but I decided to pay homage to it this time. This oyster is a thing of beauty, it reminds me of a flouncy skirt worn in the fifties. The scalloped edges giving way to thin, linear gills on it's underside. The girl wearing it would have pouty red lips,stilettos and a tight bouffant hair-do. Something perhaps Amy Winehouse would have worn on stage as she sang "Valerie". The aroma of this mushroom before it's cooked is a little intense, very earthy and somewhat fishy - don't let that deter you though, once lightly cleaned and cooked, the only scent is pure mushroom heaven. The texture can be slightly chewy yet the flavor is mild and delicate.
This oyster is certainly worth a taste!
© 2011 Ann Ivy Male
Sauteed Pink Oyster Mushroom with Mixed Herbs
British Jazz singer Amy Winehouse passed away yesterday. She was only 27 yet it seemed like she lived a lifetime when you listen to her music. Lost and troubled, no doubt, just like the many other brilliant musicians of "The 27 Club".
I have listened on and off to her music and this song is one of my favorites.
http://www.bing.com/videos/search?q=amy+winehouse+valerie&docid=1057786560526&mid=AE195781C3D60BEF93A1AE195781C3D60BEF93A1&FORM=VIRE7#
"I hope you are having the greatest jam session tonight with Kurt,Jim,Janis and Hendrix. Peace to you...."
This oyster is certainly worth a taste!
© 2011 Ann Ivy Male
Sauteed Pink Oyster Mushroom with Mixed Herbs
 |
| Pleurotus Ostreatus |
 |
| Saute in olive oil,butter,garlic and onion |
 |
| Add parsley, lemon thyme and dill |
 |
| Serve on baguette toasts or beside a sizzling tenderloin. |
British Jazz singer Amy Winehouse passed away yesterday. She was only 27 yet it seemed like she lived a lifetime when you listen to her music. Lost and troubled, no doubt, just like the many other brilliant musicians of "The 27 Club".
I have listened on and off to her music and this song is one of my favorites.
http://www.bing.com/videos/search?q=amy+winehouse+valerie&docid=1057786560526&mid=AE195781C3D60BEF93A1AE195781C3D60BEF93A1&FORM=VIRE7#
"I hope you are having the greatest jam session tonight with Kurt,Jim,Janis and Hendrix. Peace to you...."
Friday, July 8, 2011
Awesome Summer Salad - A la Susur !
Susur’s watermelon salad
Susur Lee's watermelon salad.
Dressing:
1/2 cup (125 mL) finely diced shallots
1 tbsp (15 mL) peeled, grated ginger
3 tbsp (45 mL) crushed black peppercorns
2 tbsp (30 mL) granulated sugar
3/4 cup (185 mL) vegetable oil
1/2 cup (125 mL) olive oil
1/4 cup (60 mL) each: balsamic vinegar, Chinese black vinegar, soy sauce
Salad per portion:
Six large cubes watermelon (each about 1-inch/2.5 cm)
1/2 cup (125 mL) lightly crumbled feta
Fresh chopped mint leaves to taste
Celery leaves to taste
Chopped jalapeno pepper to taste
Olive oil
Salt + pepper
For dressing, combine shallots, ginger, peppercorns, sugar, vegetable oil, olive oil, balsamic vinegar, black vinegar and soy sauce in sealable container. Refrigerate overnight. (Makes 2-1/2 cups/626 mL), enough for 5 servings.)
To make 1 portion salad, arrange watermelon on plate (preferably long and narrow). Sprinkle with feta. Pour 1/2 cup (125 mL) dressing over top. Garnish with mint and celery leaves, olives and chilies. Drizzle with oil. Season with salt and pepper.
Makes 1 serving.
Star-tested by Jennifer Bain
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