Tag: neighbourhood

Smokin' Bean Salad with Sprouts

Many years ago, when our kids were young, I copied a recipe from Lucy Wing for a delicious bean salad. Over the years, it’s been changed, adapted, and adjusted (and lost!) to the point where it doesn’t even resemble the original recipe any more. But I think fondly of the days when we were discovering our “family foods”. This one gets tweaked a little every time. Here’s today’s version:

Whisk together in  a large bowl, 15ml Dijon mustard (1T), 30ml cider vinegar (2T), and 15 ml olive oil (1T). Trim and blanch very slightly, a good handful of green beans. Plunge into cold water, and cut into bite-sized piecees. Rinse about 500ml (2c) of bean sprouts and add to the bowl. Then dice a large tomato and put that in. Pit and chop (large or small, your choice) some black olives. Add 500ml (2c) of cooked white beans (I used Great Northerns, which I had cooked with onion and rosemary, earlier in the week). Lastly, cheese. something sharp. Feta works, or an aged cheddar. In this case, Plank Road had some delicious applewood smoked cheddar. For a large bowl of salad, you don’t need much – 60g (a couple of ounces) will do. Grate it in. Stir everything together, and let stand in the fridge for about 1/2 an hour (although it gets better overnight!). You can serve it as a side, but it’s really a meal. Add some homemade wholegrain bread, and you’re set!

We did have a little trouble finding bean sprouts on short notice. Next time I might just pick up some mung beans or lentils from Better Bulk and sprout my own.

Weekend Grilling

It’s been a long week of travelling but we had a great visit with friends and family yesterday, and went to a few sites of Doors Open Toronto this weekend. After playing catch-up, gardening, and making a pilgrimmage to both Hooked and Better Bulk, we wanted a simple dinner.

We started by marinating some chicken in lemon, garlic, and olive oil (including the zest of the lemon, in long, gorgeous strips). While the grill was heating, we made the BBQ potato thing…today we had some small red potatoes, an orange pepper, and a red onion, plus some delicious rosemary.

Patience is a virtue when grilling chicken thighs, but they stay nice and moist and get that great smoky flavour. Served with the potatoes and veg, and a glass of wine, what else could we need?

How would You Braise a Mixed Grill?

The other night we didn’t have as many people for dinner as expected, so there were leftover lamb chops. Plus we had a piece of beef tenderloin that hadn’t been used. (Such is life when adult children begin to flee the nest…sometimes here, sometimes eating elsewhere).

The idea was that we should make something a bit liked mixed grill. We didn’t have sausage, but the meats were enough. We browned them nicely with some red onions, peppers, and a carrot or two, diced. Then, a little wine tipped in to loosen the nice browned bits. At the end of the browning, we put in some mushrooms, and a good handful of rosemary, chopped, plus a grind of pepper.

We covered this with a can of diced tomatoes with herbs, and popped it in the oven for an hour, with the cover on. Then we removed the lid, and left it bubbling along (at about 350F) while we made some mashed potatoes.

In the end, it was a great way to celebrate what we hope was the last day cold enough for braising until the autumn!

Warning! Slow Food Alert! Barley and Brown Rice Risotto

Once in awhile you just need to s-l-o-w down. The other night we had some fish we wanted to use to make a nice fish risotto. Just as in many places, it’s been raining. And raining. And raining. So when we opened the cupboard to discover that we didn’t have any risotto rice left (arborio, or canaroli, preferably), we were worried. What to do?

We did have some delicious short grain brown rice from Better Bulk. But it doesn’t really give enough starch to give the creaminess we like. We did have some pearl barley. Why not the two? So since we were in a kind of “use up what’s there” mode, we also threw in various veg that were in the fridge.We started by the usual risotto method – cooking the barley and rice in a little olive oil, with some onion, garlic, and carrots from Kelly’s. When it started to get translucent, but not toasted, we de-glazed with a little vermouth (but apple juice would work, if you prefer, or even a little vinegar).

Next, the rest of the veg – a bit of spinach that wouldn’t hold up another day for salad. A half tomato hiding in the fridge. Another half tomato with the nasty side cut off. And a little bell pepper and a few mushrooms.

All the while, keep adding liquid – for us, vegetable stock. Add a cup, stir. Keep simmering! Another cup…for barley and brown rice this might take an hour. Do it with a good friend or significant other. Play nice music. Drink some wine. It will be worth it!

When all was cooked down to creamy deliciousness, we stirred in the diced trout fillet, and a couple of spears of asparagus, broken into lengths. Soon it was done. Comfort food for a very un-spring-like day. A great meal to share.

What to Eat When the World Didn't End Yesterday?

Well, I can’t say I was surprised that the world didn’t end yesterday – too much advance warning. And I’m pretty sure The Book says we won’t get any of that.

So before heading out to Church we ate nature’s perfect food, dressed up a bit. Starting with toasted whole-wheat English muffins, we topped each slice with a slice of fresh hothouse tomato. Can’t wait until the “outdoor” local crops are in the market.

On top of the tomato, some Herbes de Provence Sheep Camembert from Fergus (by way of Leslieville Cheese Market).

Top this with a poached egg, which will melt the cheese. A sprinkle of cayenne, and you’re set!

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.

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!

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.

The Potato BBQ Thing

Baked potatoes are nice. And all sorts of side dishes are great. But there are lots of days when you just want to put something on the grill, slice up some tomatoes (maybe dress them up “Jamie style”) and eat.

When that happens, we fall back on the “BBQ Potato Thing” as a real go-to dish. This recipe originally came from our friend Helena, but it’s been changed and adapted a bit over the years.

Start with two large pieces of foil, laid out on the counter in a cross (probably about 24″ long, each).

Onto these, slice up some red potatoes, skins on, about 1/4″ thick. (Peel them if they’re unsightly old potatoes!). I use one potato per person. Add a sliced onion (or two, as you like) and a diced bell pepper (or two, depending on the number of people. Give it a good grinding of pepper, and a little salt. Toss in chopped herbs if you have some (the other night, when we took this photo, we used tarragon). Drizzle with olive oil – not too much, maybe a couple of tablespoons at the most.

Toss this together, then wrap – fold one piece of foil and roll the ends together, then use the other piece and do the same, the opposite way, to form a strong package.

Put this on the gas grill while you’re preheating, turning once. Leave it on the grill while you prepare some chops or chicken breasts, turning occasionally. By the time the meat is done, the Potato Thing will be, as well – and when you serve it up, it will look like you worked a lot harder than you did.