August 21, 2012

Anniversaries



Sometimes I envy The Honey and many of his cousins. You see, he comes from a large family. I may have mentioned his large family before and when we mention it to friends and family, they often forget how big it actually is. My Polish teacher laughs whenever I mention family events because she knows that a small Thanksgiving still involves 30 people. His extended family is huge, and on his father’s side cousins always joke how big it is and apologise before saying your name in fear that they won’t get it right. To this day I still have fears about sending wrong thank you cards after our wedding.


I envy him because mine is very small and we aren’t very close. Both my parents come from small families and my mom, sister and I have estranged ourselves from my mother’s side (an agreement we three had no reservations about), and my dad wasn’t close with his younger sisters due to an age gap and different interests. He was closer to his older sister, who was only a year older, but they lived further away. I had grown up knowing I had cousins, aunts and uncles, but not knowing who they were or what they looked like. There are stories of me responding to someone’s hello then walking away, and getting in trouble for it afterwards because they were a cousin I didn’t know or recognize. Although my Nana and Grandad lived in Thunder Bay during my childhood, their picture was pinned up on my bulletin board next to my skating badges and ribbons and I would look up at it while I wrote them a letter.


I usually look forward to The Honey’s family events. I quickly find myself overwhelmed by the sheer number of people (it’s been over 15 years and it still gets me). The Honey’s mother comes from a family of 6 siblings, and his father from 8 (and his father from 10+, and his father from10+). I think you get the idea. No matter how I feel driving up in the car their friendliness soon envelops me. We see his mother’s side a number of times a year so everyone knows what everyone is doing. His father’s side is spread out a bit more, in age and interests so we don’t see them as often. A cousin lives in our neighbourhood and toots his horn whenever he drives by. I don’t even need to look to know who it is; my hand automatically goes up. But I find I always have to be on the lookout if someone gives me a shout or a wave (a cousin or two have jokingly chased after us because we didn’t respond not knowing who they were). 

 
I also envy their history. My small immigrant family didn’t talk about the past for a variety of reasons. The Honey’s family on the other hand, has been in the Ottawa area for generations. Both his mother and his father’s ancestors came during the Potato Famine in Ireland and have stuck around. To me, that’s pretty cool.

 
While The Honey was growing up in the Soo, his little group would venture down for a holiday and spend one week at one farm and another week at the other. It was really easy too since the two farms eventually meet. Being part of the elders in one group, The Honey and his brother helped strike terror in the farm animals and had to help with chores. They were part of the youngins’ on the other side so they were often left to their own devices (still having a blast in the barn I’ve heard). They grew up hearing stories about every family member, dead or alive, and have many stories of their own. I too, have heard many of these stories. Some seem adventurous, some are commonplace, and some just seem too crazy to be true. The stories continue with the present generations which helps get to know people who you don’t really know as they get married and have their own children.


 
This summer we helped take part in celebrating the 100th Anniversary of The Honey’s family farm. It has been in the family for three generations, and The Honey’s grandfather had worked on it before purchasing it. A cousin is now caretaker, after buying it from an uncle, and works the land with his family. To celebrate there was a big gathering of friends and family, from near and far to enjoy some food from the land and of course, some great music courtesy of Irish Bastards.


The party started early in the afternoon where people could chat, catch up, and relax. Kids played in the fields on the rounds of hay and chasing some cows. Inside there were pictures that went way back, people guessing who was who. A few looked like The Honey so it was a little easier to make a connection to a past relative. There were also many showing the more recent times at the farm; cousins, friends, skidooing, and parties.



The barn’s been turned into a large party area (that the cousin rents out) complete with room to dance, picnic tables and a bar. Somehow a big green hat even made its way into the rafters. I have a feeling the family’s blood will still be running green with Irishness with the next 3-4 generations.


As the evening wore on, the party moved inside. Some people moved faster than others depending on how much the mosquitos liked them. But wherever you were, you were with family and friends and good times followed.

August 20, 2012

Pierogies and Ravioli


Even with the full-on gluten versions, you can be hard-pressed to find good frozen pierogies or ravioli. In my gluten days I became very picky, especially after living in Eastern Europe where homemade ones are everywhere. I quickly found good ones upon returning and send friends there still (the Sausage Kitchen has some of the best), but with gluten out of my diet I’ve been out of luck. I’m sure Italians and those who love ravioli feel the same – Ya, I’ve seen those line ups inside the good Italian shops.

I’ve wanted to try and make my own, but making pierogies from scratch is a big process, whether or not they’re gf. And it’s a lot of work when there are only two of you. So I got a little excited back in the spring when I heard that a store out in Kanata carried gluten-free pierogies. One day, when I happened to be off, I took a trip out to the suburbs and ventured to Grace in the Kitchen. Grace seems to have a bit of everything – high end kitchen products, the gadget that you can’t live without, those specialty food items that are perfect for party coming up, great desserts and coffee, fine cheeses, and of course some gluten-free goodies. Their shelves don’t have too many items that you can’t find anywhere else, but their freezer is the jackpot. And wouldn’t you know it there were bags of frozen gluten-free pierogies and ravioli. I was out of luck on my first visit, but the clerk was happy to put down my name for a phone call when they came in.

  
Conte’sPasta is in New Jersey and I must admit their pierogies are pretty good. Nothing will replace the fresh homemade pierogies I remember, but they are the closest thing in the gf world (I’ve had a few and their not that great). The only thing that would make them better is to use thinner dough; it’s just too thick for a pierogi. I’m sure that Italians would say the same about the ravioli. While I might think Conte’s are really good, they might not compare to someone’s nona’s ravioli.


Of course with ravioli being pasta (even the gf kind), you boil it to cook it; pierogies are different. There are those who boil and those who sauté. I’m in the sautéing group and Conte’s don’t sauté that well since they need to be thawed then pan-fried. It isn’t very easy and it doesn’t look very pretty. They boil up flawlessly though. As an experiment I boiled then sautéed them and it worked out pretty good. With some fried onions and a little plain yogurt, they were a nice dinner. Even The Honey was happy with them, and my mom didn’t think they were too bad either.


Grace also has a few gluten-free baked items available at their coffee counter. I picked up a delicious chocolate walnut cookie that was so rich and to-die-for.


The price for the pierogies and ravioli seems a little scary at first ($7.99/bag), but considering the amount and being gluten-free, it’s not too bad. From memory, there are about 12-14 pierogies/bag, which suffice for a bunch of small starters or 2-3 dinners. And the pierogies and pasta are filling, so 6-8/person is enough. Since this discovery I have found them also at Natural Pantry and RainbowFoods.

August 18, 2012

Quinoa Tabouleh


The summer program has come and gone. On the Friday when the last of the boxing up and surveys were being done I was a little relieved as the 6 weeks were really busy, but driving into my final meeting the following Monday, I found myself a little sad. Last year was quite tumultuous and when the first weekend of August arrived I was so relieved, along with numerous colleagues who felt the same. But this year was quite the contrast. Many of us returned knowing that we had a new director, and also knowing how well she would do. She didn’t disappoint and not only was she a great person in general, but she made a wonderful colleague and boss. I have made a decision not to return to the program next summer which makes it a little sadder to be finished this year, but new ventures are calling me. I’ve mentioned before that I’d like to leave teaching, and that unfortunately includes the summer program.

For our last day we had one last hurrah. Being one of the few with a backyard I hosted a potluck for the staff. It was a chance to talk about the program without getting an evil eye from a supervisor, laugh about things that went wrong (thankfully not many) or inside jokes, sigh a bit because the time just flew by, and enjoy the company of those you have gotten to know in the last month or so.

While thinking about what I would make (something easy and light for the hot weather) I came across a recipe for quinoa tabouleh on the back of a quinoa bag. Gogo Quinoa is a great line of products and often there is a recipe on the back of the bag. Normally they don’t really interest me, but this one jumped out. I loved tabouleh and used to buy it all the time in university. A shop across the street used to bring in the best one, but then it disappeared and I couldn’t find another one that I liked as much. This recipe was perfect for the potluck.


It is a delicious tabouleh and the quinoa works perfectly in place of the couscous. If you have a food processor, the job of chopping everything is made so much easier. The parsley in my garden is now at a manageable stage. In making this I left out the cilantro; only because the two packages I bought were both gross (forgetting that you can usually buy it next to the onions and radishes in the produce section). While it tasted great without, I can’t wait to try it again with the cilantro.

Quinoa Tabouleh
1 ½ cups quinoa
2 ½ cups water
1 big tomato, diced small
2 cups fresh chopped parsley
1 cup fresh chopped cilantro
1 cup fresh chopped mint
½ small red onion, thinly chopped
¼ cup olive oil
¼ cup lemon juice
¼ tsp salt
1 pressed garlic clove
Cook quinoa according to package directions. When cooked put into a large bowl. Mix together lemon juice, olive oil, salt and garlic and toss with the quinoa. Let cool. When cool add parsley, cilantro, mint, tomato and onion.

August 16, 2012

Beets with Watercress and Orange


My love of beets goes back a long ways and it has only been recently that I’ve decided to delve into other regions other than pickled and barszcz. It’s mid-summer and most vendors have beets at their stalls and what’s even better is that many of them have something other than the bright purple – there’s orange, yellow, striped – how wonderful!! In fact, I’ve been eating so many beets this summer that I’ve had a few scares in the washroom; until I remember what I had for lunch.

Purple beets can be messy to peel. I don’t mind purple fingers; I’m preparing food after all. I also peel them before they’re cooked so my fingers are even worse. To make peeling beets easy, cook them and when they’re cool enough to handle peel the skins off with your fingers. The skins should come off easily.

To take advantage of some of summer’s bounty, this beet, watercress and orange salad from Fields of Greens is nice and light for those summer lunches.


Beets with Watercress and Orange
1 lb beets, 2” in diameter
3 tbs orange juice
1 tbs champagne vinegar (wine vinegar worked fine too)
1/8 tsp salt
Pepper
1 bunch watercress (or other light lettuce)
Preheat the oven to 400°. Trim the beets, wash under cold water and place in a small baking dish with ½“ water. Cover and bake until tender, about 35-40 mins. Cool and peel, and slice in ¼“ rounds or wedges. Combine orange juice with vinegar, salt and pepper. Pour over beets. Wash lettuce and place on a platter and arrange sliced beets on top. Sprinkle with ground pepper.
** If using multi-coloured beets, marinate the purple ones separately because the colour will run. You can also alternate the colours when arranging the platter.

August 11, 2012

Quinoa with Grilled Italian Sausage


Once completely foreign to me I have learned and come to love quinoa. It is super easy to cook and is quite versatile. When I have it ‘plain’ I stick a stock cube in the water to add a little flavour, and while I have a limited number of recipes starring quinoa, they are delicious so I keep making them again and again. One of these is Quinoa with grilled Italian sausage.

This recipe came from the Metro daily paper many many months ago and hung out on my dining room table like every other recipe I clip out. Originally it lists faro (a teeny tiny pasta) I couldn’t think of any reason why quinoa couldn’t be used instead (one could probably use a nice rice too). The annual General Meeting of the Ottawa Celiac Assoc was coming up and it’s always a potluck. It seemed like the perfect thing to take. It was so tasty that the last little grain of quinoa was gone from the doubled amount I had taken (pat on the back, thank you). It was so delicious that my mom and I picked up some more sausages later in the week to make more for our lunches – fabulous! As a side note: Check your sausages to make sure they are gluten-free. More and more of them are (Metro’s Butcher Shop brand are, Farm Boy is good to go, and many butcher shops carry the real deal – usually gf).


Quinoa with Grilled Italian Sausage
1 cup quinoa
4 Italian sausages
¼ cup olive oil
3 tbs lemon juice
1 cup crumbled feta cheese
6 tomatoes, diced
1 cucumber, peeled, seeded, and chopped
2 green onions, diced
1 tbs chopped fresh oregano
1-2 tbs toasted sliced almonds
Cook quinoa in 2 cups of water (add half a gf stock cube to boost the flavour). Fluff it up and put aside to cool. Grill sausages then set aside to cool. When cool, quarter them lengthwise then slice width-wise. In small bowl whisk together olive oil, lemon juice and ground pepper. Put quinoa into a large bowl and power the olive oil mixture on top and stir in. Add cucumber, onion, sausage, oregano, feta, almonds and mix. Add tomatoes and gently mix again. Serve.

Original recipe called for plum tomatoes, but I found any kind worked. You can also play around with the quantity or ingredients adding more or less of any item you like.

August 7, 2012

Manotick Gluten Free Bakery


If you take a drive south of the city and just keep going, you’ll eventually come upon Manotick. What was once a small village is now a bedroom community for many who work in Ottawa. While it has grown a bit, it has retained its small town atmosphere and friendliness. Earlier in the year when my mom was visiting and working in the area, she happened to be in a strip mall and saw this sign from a distance. The words ‘gluten-free’ jumped out at her and she had to see for herself.


Inside the Manotick Natural Market she found the Manotick Gluten Free Bakery. After eying many of the items she came home with a loaf of no-rye bread, a few butter tart squares and date squares.

The bread had a nice consistency to it; not doughy or dry, and tasted good. And it actually tasted like a real rye. Mmmm. The butter tart squares were a little on the dry side, but the date squares were moist and really good.



There are so many items to choose from. Ummm, I take that back. If you go at the end of the day or week, the pickings are slim because you took too long to get there. I imagine, though, that the bakers are busy prepping for their busy Saturdays and Sundays. There are squares, scones, pies (fruit and meat), bread (fresh and frozen) and new items that the bakery tries out.

From downtown it is a bit of a drive, but if you avoid rush hour then the drive is effortless (and probably under 30 mins).

July 30, 2012

Caesar Salad


My salad consumption drops substantially during the winter months. And who can blame me?! With snow, cold winds and sometimes -25 temperatures the last thing I was to have is something cold. But in the summer, I can live off salads and I often do. In many pictures I post there’s often just a simple salad on the side, and why not? They seem so fresh and crisp, and usually, quite healthy.

One of the first things I learned to make was a Caesar salad. I had taken a cooking elective while in junior high and one of the things we learned to make was Caesar salad and veal parmigiana (I passed on the baby cow – ticking off the teacher – but thoroughly enjoy the salad). My mom was impressed and so it became one of our regular salads at home. Once my sister got to junior high she learnt a creamy dressing version, which is also really good, but I prefer the oil and vinegar base.

While watching copious amounts of TV while sick in November Anna Olson (on her show Fresh) showed how to have a coddled-like egg that is cooked thoroughly. Knowing that coddled eggs aren’t always preferable (and sometimes that stringy bit just won’t mix in and I always get that bit – yuck) I thought I’d give it a try. In my cheater version, I make a coddled egg by putting a cracked egg in a glass measuring cup and microwaving it for half a minute or so, and it’s done. For Anna’s version I again cracked an egg into a glass measuring cup and beat it a bit. In 5-10 second intervals I cooked it and beat it again until it was just cooked and light and fluffy. It was interesting and different, and in my Caesar salad dressing it was perfect.


Caesar Salad
1 head of romaine lettuce, washed and torn into bit-sized pieces
Parmesan cheese
Gluten-free croutons
1 coddled egg
6-8 tbs olive oil
4 tbs white vinegar
2 tbs butter
1-2 cloves minced garlic
1 tsp Dijon mustard
1 tsp dried oregano
Pinch of salt
pepper
After coddling the egg, add melted butter (you could add the butter and melt it while cooking the egg if you like). Add oil and vinegar and mix well. Add garlic, mustard, oregano, salt and pepper and whisk well. Taste and adjust seasoning to your preference (or more oil or vinegar). Add some cheese to the dressing and mix again. Place lettuce and croutons in a large bowl. Sprinkle oregano and parmesan over the top and then drizzle dressing over salad (use as much or as little as you like). Toss and serve. Leftover dressing will keep in the fridge for a week or so.