This Week's Bread

Saturday was supposed to be gardening day…but the weather did not cooperate. So instead, faced with depressing rain, it was time to take out my frustrations on another batch of innocent flour from Better Bulk.

This time, I used my usual whole-wheat recipe, but substituted the flour: 1/3 dark rye flour, 1/3 whole wheat, and 1/3 unbleached white flour. Otherwise, the method was the same. For the infamous fourth loaf, I made a round one – and sprinkled in some raisins and caraway seeds. It was promptly devoured within a day or so, starting with the next morning’s breakfast.

Salade Huron-coise

So what did we do with the remaining Glazed Lake Huron Char? We made a delicious Salade Nicoise – that is, Salade Huron-coise!

There was a leftover red potato, so we cut that up, along with the remaining fillet.

Some greens, a few steamed haricots verts, a boiled egg, some capers and olives, and we were nearly set. For the dressing, a tablespoon each of lemon juice, extra-virgin olive oil, Dijon mustard, and a sprinkle of lemon pepper.

So good!

A Char-ming Discovery

We’re well-served on our walkable route to food and feast-stuffs, except for one thing. There is a limited supply of places to buy good-quality fish. Recently we visited Hooked, on Queen Street. They have an amazing selection, arranged west-to-east in a gorgeous glass fridge. Advice and provenance of the fish are freely provided.

The only problem we had with Hooked was figuring out which fish. Too many to choose from, and all of them looked good. In the end we settled on a huge fillet of Lake Huron Char. Then, what to do?

We baked it, glazed (see our recipe page, here).

Of course it was too big for two, so we put a couple of pieces in the freezer for a day when we want a delicious meal, but fast. So much better than the corner burgermeisters. There was still some left. What to do?

Stay tuned tomorrow!

You Can Never Have too Much Curry

Really, you’re thinking? Didn’t we just have curry yesterday? Well yes, that’s true. But today’s curry is a far cry from yesterday’s cousin.

In this case, it’s a “use it up” curry. There were a few veg going begging in the fridge, that needed to be used up. Sometimes the amounts you can buy at the grocer do not equal what you need for your meal plan, and you just have to recalibrate.

In the beginning, we got some brown rice cooking. We like to make a big batch and then portion it out in the freezer where it can be reheated by steam or microwave, when we don’t have a lot of time on our hands.

The curry began with a pot, a little oil (olive, in our case) an onion and some garlic. Then 4 or 5 button mushrooms, quartered. They were about to go over the edge, but still edible. We broke up the stalks of asparagus that had been sitting around for a day or two longer than absolutely ideal, and pared and chunked in a carrot.

To this, a tablespoon of the same Patak’s curry paste we used for the lamb yesterday. A little bit of white wine (also something that doesn’t register as a leftover in some households) went in the pot next.

We had two cups of cooked kidney beans and a cup of cooked chickpeas (all from Better Bulk, see our blogroll) which we tossed in. You can also check our recipes page to see how to cook dried beans of all kinds. These tipped in, juice and all.

The whole thing was set to simmering until it looked stew-y or curry-ish. Served over rice, it was awesome, vegetarian, and tasty!

Leftover Lamb Curry

I know, some of you who still have teenagers (or who are young enough that you’re not weight-conscious) are thinking, “what is this leftover lamb of which you speak”?

But really, truly, I assure you, someday you two may have leftover delicious roast lamb in your futures. Sure, you can just eat it cold, in a tasty sandwich, with some Dijon and lettuce, and maybe some sliced pears and goat cheese. Another great way, is a tasty curry with whatever veg you have on hand.

In this case, I sauteed an onion, some bell pepper, and a bit of celery (the holy trinity), a couple of diced carrots, along with a clove or two of garlic and about a teaspoon of minced fresh ginger. When that was soft, I diced up the lamb and tossed it in.

Immediately I added a heaping tablespoon of curry paste (I used Patak’s but in a pinch you could use curry powder; I just don’t think it would be as flavourful). Then about a cup of vegetable broth, beef broth, lamb broth, or wine – really, any will give a great taste. Come to think of it, beer would work, too.

Chop up a couple of tomatoes and stir them in. Let the whole thing simmer til the carrots are nice and soft.

Delicious comfort food, the second time around.

Barbecued Lamb for a Celebration

I had thought I’d get burgers on the grill or take-out for my Mother’s Day dinner, but Steve surprised me. Walking about in the neighbourhood while I was at French class, he popped into Royal Beef, where they had some awesome lamb roasts.

He cooked this one one the barbecue with a marinade of Dijon mustard, olive oil, 5-spice powder, salt, and pepper. He served it with some new potatoes and spring asparagus.

Consider me spoiled.

On the Urban Farm

What makes the feast even more walkable is when some of the food comes from our own back yard. We’ve been starting tomatoes and peppers indoors, and last week we were able to really get things cleaned up and going in the garden. (The indoor veg will start hardening off in our mini greenhouse this week).

We’re looking forward to some peas – the shoots are finally out of the ground (just!) after a slow, cool start.

Next Day Soup

If you made our Slow-Braised Turkey Legs you probably had some delicious-looking gravy in the bottom. (More than you could eat with the mashed potatoes!)

If so, add about 4 cups of water, and simmer in the same casserole. Then cool overnight and use for Next Day Soup.

Bring the broth to a boil. Add 1 chopped onion, two chopped carrots, 3 or 4 stalks of diced celery, and a diced bell pepper (I used a yellow one). Add 5ml or a teaspoon of cumin and a dash of hot sauce or cayenne. To this, stir in 25oml or 1 cup each of green lentils (dried) and brown rice (uncooked). Let simmer for about half an hour.

Recycled food – better than it sounds!

Our Slow Braised Days are Nearly Over

In our haste to jump back into salads, and grilled foods, and things that are hot-weather-friendly, let us give thanks for those spring days when the weather turns chilly, and the skies are overcast. They give us a chance to take one final kick at slow-braised food, before the oven overheats the kitchen too much to be bearable.

This happened last Saturday (I know, I’m falling behind…) and I had just been out for the walk and discovered some amazing (and economical) turkey legs. A few veg and spices, a little time and care, and one of the most comforting dinners I could imagine was ready to go.

PS – don’t throw away the broth! It’s a great soup starter!

Simple Salmon

Sometimes there’s just too much going on in your day – you get over-stimulated and you need to take a break. That’s when some simple poached salmon, a boiled potato, and whatever veg you have on hand, can help you decompress. (A nice sauvignon blanc can round out the meal, too).

Calms the nerves, calms the tummy…and calms you, too.