Tag: health

We Had a Halibut Good Time…

No, no, we didn’t disappear. We went to England. Then France. (Okay, we did sort of disappear, but on purpose). It’s a long way for walkable feasters to go…but go we did, and what great food we ate!

Then, when we returned a week or so ago, it was time for a late celebration of The Daughter’s birthday. We were joined by a convivial crowd of loved ones. We wanted to serve something really special…so of course we rushed right to @Hookedinc, where we were sure to find something delicious. This is it. Two giant halibut fillets. We dressed them with a little olive oil, sliced lemon, capers, and salt-cured olives. Then we roasted them in a hot oven in a parchment packet for awhile, opening them up near the end to let some of the juices thicken up in the heat.

After that, another brief hiatus – this time to help Mom recuperate after receiving a new knee. But now we’re back, and harvest season is in full swing. We’ll be bringing you all sorts of treats, we’re quite sure.

Formidable!

Fish of a Certain Stripe

Mackerel. Slightly mineraly. Beautifully striped. A paradox to those who only know what to do with the pinky, meaty salmon, or the large-flaked cod. But mackerel is such a beautiful, special fish, it’s hard to resist.

The husband bought these beautiful fillets at Hooked. It wasn’t the most pleasant day, so grilling was out of the question. It was cool enough for the oven, though, so a plot was hatched. Pair the oily,mineraly flavour with some Mediterranean influences – olive oil, tomatoes, olives, capers, and oregano.

Everything went in the oven at about 400, for 20 or 30 minutes, just until done. We couldn’t have asked for a better end to the day.

So Delicious, We Could Spit…

Himself went to Royal Beef one day recently, when the skies were blue and cloudless, and the barbecue was calling his name. What he found was this tremendous-looking pork roast. He dressed it with a little salt and pepper, some dry mustard, and put it on the spit.

Slow, steady cooking was what it needed, and then a rest. Although there were juices on the board, with a little tenting, most were retained, and it was moist and marvelous.

Red Deliciousness

Recently we had some Copper River Salmon from Hooked. It looked sublime, even before it was cooked. We took the fillet and rubbed it down with a little olive oil, then chopped some herbs over it – green onion, tarragon, oregano, and garlic chives. We sprinkled some dry mustard over, and gave it a very light grind of salt.

We cooked it on the grill, on a sheet of foil, since we didn’t have a plank. The smell was glorious. While it was cooking, we boiled up some baby red potatoes, and sliced up a radish or two. We mixed those in with the bean salad from the day before. It was an amazing feast.

There's a Reason to Freeze your Beans!

Remember back in the spring, when we were baking and freezing batches and batches of beans? This was one of them – white beans with rosemary. Fast-forward to a blisteringly hot day, and those frozen beans came in handy. We put them on the counter to thaw in the morning, and stuck them back in the fridge when they were slightly icy, around lunchtime.

About half an hour before dinner, we mixed up a couple of tablespoons of white wine vinegar, a tablespoon of creamy Dijon, and some olive oil. We blanched some green beans, peas, and asparagus, then chilled them quickly in an ice-water bath.

We chopped in a litte oregano from the garden, and a green onion. Then we diced a couple of farmer’s market tomatoes. We grated in some cheddar from Montforte. Then we tossed it all together in a big bowl with some salt-cured olives from Plank Road Market.

Pair it with a light, bright, summer wine, and the heat will suddenly seem more bearable.

Walkable Poached Eggs

Sunday morning, feeling lazy. We had a meal plan but it was organized on a day when we weren’t overtired, and were feeling extra energetic. Sunday came, and we just wanted to chill. What to do?

We had some great organic whole wheat English muffins in the cupboard. We also had some delicious Green Valley eggs from Rowe Farms (we got them at Better Bulk). There was an end of some ash-coated cheese from Montforte Dairy.

So, we toasted the muffins. Sliced the cheese thin and put it on the hot muffins so it could wilt a little. Meanwhile, we poached the eggs. We sprinkled the whole thing with some French tarragon, which was growing in the urban farm. (We didn’t start it from seed – we bought it from Mimi’s convenience, around the corner).

That, and a hot cup of coffee will get you Sunday morning heaven. (Okay, that and church – which we had plenty of energy for, after a breakfast like this!)

Rhubarb Berry Crisp – Garden Heaven

A week or two ago I was lamenting the lack of local strawberries. Frankly it’s a bit early for most of the province but they could be found in a few places – there were apparently some for sale at the Brickworks market. But this past week East Lynn Farmer’s market had a few. And my grandmother’s rhubarb (transported far and wide across the country, into various family gardens) was ready for the pulling.

What to make? Pie or crisp? The guys made the decision. Much to my surprise, they chose the crisp! Mix the fruit in the pan and sprinkle with a couple of tablespoons of sugar.

For the topping, about 1/2 cup (125 ml) butter. Relax, it’s crisp! Then a bit of brown sugar, some oats, and a little whole-wheat flour. Mix it together til it’s crumbly. Sprinkle over the top.

Bake at 350F for about half an hour. Check it. If it’s not golden, give it another 10 or 15 minutes.

You can serve it warm, by itself. Ice cream is nice. Or you can eat it the next morning as leftovers, with a little plain yogurt from your favourite organic dairy.

Risotto Helps You Slow Down the Madness

Ah, Friday. I went down to Hooked to get some fish. But it was a complete madhouse. Yes, I admit it. I had worked four overtime type days and I wimped out and took the car (to be fair, I had more work waiting at home). Problem was, that was a stupid idea. I got down to Queen and there were no parking spots to be had.

What to do? Save Hooked for Saturday when I had more time, and make a nice barley and brown rice risotto. (I know, time consuming. But VERY therapeutic).

We opened a bottle of wine, and stirred away our stress. De-lish!

Chilly Grilling

When it turns unseasonably cold, you might have your heart set on a grilled dinner, but it’s too cold to eat outside, and salad just won’t cut it. That’s when we turn to the BBQ Potato Thing.

Pair it with a lovely striploin steak, or some lamb chops from the farmer’s market or Royal beef (check out the options in our blogroll!)

You’ll have the classic summer grilled dinner flavour, but it will still warm you against the summer storm.

 

Lettuce Begin!

The harvest has begun on the urban farm. (We’re also seeing some fabulous produce in the Farmer’s Markets at East Lynn and Coxwell). Most exciting, is when we can start clipping lettuce, right outside the back door.