Shrimps and Bananas

Halloween is fast approaching, and I’ve made a new discovery at the candy shop: Shrimps and Bananas. They are adoreable and tasty. I mean, look at the packaging! Funny happy zoo friends having a snack together. Monty Monkey says, “I want bananas!” Ronni Rhino begins to dance around singing, “Shrimps for me! I love shrimps!” Then Gina, the Giraffe who eats anything, decides “Let’s ALL have shrimps and bananas!” Of course, it’s much cuter when you read it with a British accent.

At first, I thought they were a strange savoury treat, but the kid-friendly package design and the ingredient list (sugar, sugar, and sugar) indicated sweetness. When I felt the packet, I could tell the candies were softish, and I began to suspect they might be related to one of my most favouritest nostalgic treats: the Circus Peanut.

Fresh Circus Peanuts are wonderful sugarbombs. Giant orange peanut shaped cousins to the marshmallow. They have a firm and foamy texture, with a post-peanut hyperactivity warning on the label. Just kidding. But yes, they are kid candy. And no, they do not contain peanuts. On my good-ol’-days candy list, they are second only to the Orange Slice (close relative to the gumdrop, and a Christmas grab bag staple).

The bananas tasted very faintly of banana, and the shrimp tasted absolutely nothing like shrimp . . . more like strawberry maybe? Ginger Man declined to eat them because they were shrimp shaped, but his tastes tend to favour the sour anyway. So, my candy-loving fellows, hie thee to yon sweet shoppe and return forthwith avec Shrimps and Bananas that ye sweet toothe might be appeased.

We are all Julia’s Children.

A while back, I had the pleasure of seeing Julie & Julia on the big screen. I don’t typically shell out movie theater dollars to watch a pseudo-documentary (Big Screen money is for Star Wars, the Terminator movies, and Beowulf 3-D), but this was special. I grew up with Julia Child.

Every Saturday on PBS, I’d sit with Mommie Dearest and my sisters while the menfolk were off somewhere getting dirty, and we’d learn how to roast a goose, bake a gateaux, and flip an omelette. By the time I came along, Julia was in color, but reruns of the black and white show were frequent.

It didn’t matter whether we ever tried her recipes or not. We loved her. She made cooking significant and entertaining. And because of Julia, we began to explore more sophisticated flavours and techniques. My brothers can make roadkill stew. My sisters and I can make burgundy beef. It pays to watch Public Television. Between Julia Child and Betty Crocker, there were a lot of good eats at our house.

It’s my birthday week, and I’m glad to be here to share something I learned from la plus belle chef du monde: a simple recipe for Potato Leek Soup. I had a plan to attempt Julia’s Boeuf Bourguignon for the first time, but the recipe is involved and I wanted something to sate our hunger until the big dish was ready. Soup was just the ticket. Both recipes came from Julia’s Kitchen Wisdom, a small book compared to her others, but chock full of basic master recipes and excellent tips for everything from preparation to garnish. It’s an essential reference on my kitchen bookshelf. The Boeuf Bourguignon was also a great success, but that post is for another day. I’m still enjoying the leftovers.

Potato Leek Soup

This is the very first recipe in Kitchen Wisdom, and with good reason. It’s in a section called “Primal Soups” which Julia calls “the least complicated and often the most loved.”  Its versatility is extraordinary, served hot or cold, you can leave it chunky and brothy or puree it smooth and add something creamy. To boost the flavour, I chose to use both chicken stock and water, and I sauteed the leeks briefly in a teaspoon of rendered bacon fat. Don’t panic, it’s one itty bitty teaspoon in a whole 2 quarts of soup (that’s at least 6 servings, more if you stretch the leftovers a bit with some extra milk or cream).

Preparing Leeks:

• One big leek plus one small leek yeilded about three cups sliced. You’ll use most of the white part and some of the green part.
• Cut off the root and a few inches off the top leaves.
• Split the leeks in half lengthwise and spread them apart under cold running water to remove any dirt between the layers.
• Slice the leeks crosswise into thin strips.

In a saucepan over medium heat, briefly saute 3 cups sliced leeks in 1 tsp bacon fat (or olive oil or butter). Add 3 cups of chicken stock, 3 cups of water, 1 1/2 tsp salt, fresh ground black pepper, and 4 baking potatoes (peeled and diced).

Bring the pot to a boil and simmer about 20-30 minutes until potato chunks are tender. Remove from heat and stir in 1/2 cup sour cream. Taste and add more S&P if needed.

NEXT DAY: “Baked Potato” Leek Soup

Heat leftovers and garnish with shredded cheddar cheese, a dollop of sour cream, some chopped green onion, and bits of crisp-cooked bacon.

Clever Comfort: Stand Up Mac & Cheese

This dinner was inspired by Martha Stewart and the need to use stuff up (namely, half a brick of cheddar cheese). A while back, I discovered the rigatoni “cake” at Martha Stewart dot com. The idea was too clever not to try, so I used my own red sauce recipe and followed the assembly instructions successfully. The end result: a delightful looking cake of tall pasta tubes with cheesy topping. Sliced in giant wedges, it just begged for candles and a round of Buon Compleanno. It’s the kind of recipe that delivers . . . provided you are patient and attentive to details.

Tonight, I decided to try a cheesy version. I made two individual portions in a pair of mini-springform pans for dinner and prepared the rest in a smaller baking dish to freeze for later. With a little garnish of bacon and tomato salad on the side, this comforting meal is sure to satisfy. We had some tilapia and white wine to go with. Next time, I think I’ll skip the fish and make a bigger salad.

Standup Mini Mac & Cheese with potato crusted tilapia and salad.

The process might seem complicated, but it’s really easy and fun to do. Kids could definitely help with the recipe, and the results are really special.  Dinner was awesome, and I can’t wait to do it again.

Tips For Success:

• Rigatoni: Don’t overcook the pasta. To make sure the tubes don’t collapse, boil them approximately 8 minutes so they are slightly underdone. Tossing the noodles with oil and parmesan helps the pasta stick together and stand up in the baking dish. Pack them in the dish gently so the tubes don’t close. Can’t fit all the tubes? Use the leftovers to make tomorrow’s lunch or a midnight snack.
• Cheese Sauce: The sauce must be thick enough to cling, but thin enough to pour. Inexpensive cheddar, American cheese, or Velveeta will make the creamiest sauce, but many combinations of cheese will work nicely, so there’s a little room to experiment according to your taste.
• Crust: Fancy Mac & Cheese deserves a delicious crust. Seasoned bread crumbs, cheese, potato chips, cornflakes . . . however you like it. A tasty crust helps protect the pasta ends from hardening during baking. To prevent cheese sauce leaks: sprinkle a little crust mixture on the bottom of the pan before you assemble the pasta.
  
• Baking: A springform pan makes the perfect shape and best “cake” presentation, but I’ve also used a rectangular glass baking dish (cut squares for serving).  Put the baking dish on a cookie sheet to prevent spills in the oven. Be sure to let the baked pasta cool at least 15 minutes before cutting.

Stand Up Mac & Cheese

Mini Mac

It’s all about the technique . . . and that yummy cheese sauce! I managed to make the sauce in the time it took to boil water and cook the rigatoni. If you aren’t confident about juggling two tasks at once, make the pasta first and assemble it in the baking pans, then focus on the sauce. Use a springform pan for the prettiest results and easy slicing. A regular baking dish with high sides will do, though.

Cook the Pasta

• Cook 16oz rigatoni (~450g) in boiling salted water about 8 minutes (a little underdone).
• Drain pasta, rinse briefly in cold water (to stop cooking), and drain well.

Assemble the Pasta:

• Toss cooled pasta with 1 Tbs olive oil, S&P, and 1/4 cup grated parmesan.
• Grease a 9″ springform cake pan (or whatever pan you’re using)
• Arrange the pasta tubes (standing on end) in the baking pan. Tilt the pan slightly as you build the rows of tubes, so they don’t fall over. Pack tightly but gently, so tubes stay open to hold the sauce.

Add The Cheese:

• Make the Cheesy Bechamel Sauce (recipe below).
• Spoon the cheese sauce over the pasta, allowing it to run between and into tubes. Don’t worry about completely filling the tubes.

Make The Crust:

• Combine about 1 1/2 cups fresh bread crumbs with 1 tsp thyme, 1/4 tsp paprika, and S&P. Toss with 2 Tbs olive oil and 1/2 cup grated cheddar cheese.
• Sprinkle topping over rigatoni, pressing into place.
• Cover the pan with foil (a little olive oil on the foil helps keep it from sticking).
• NOTE: You can stop at this point and refrigerate or freeze to bake later.

Ready, Set, Bake!

• Preheat oven to 400°
• Bake 15 minutes, then remove foil.
• Bake another 10-15 minutes until crust is lightly browned.
• Let rest at least 15 minutes before serving. Run a knife along the side to loosen pasta, then remove the outer ring of the springform pan and cut in slices.
• Garnish with real bacon bits and fresh tomato slices.
• NOTE: If baking from fridge/freezer, use 350° oven and bake ~ 45 minutes, then remove foil and bake (or broil if pasta is well heated) until topping is lightly browned.

Cheesy Bechamel Sauce

Fat plus flour equals a roux, the beginning of any good gravy or thick sauce. Cook and stir, cook and stir. Watch over your sauce as it cooks, and stir constantly.

• In a heavy saucepan, melt 2 Tbs butter with 1 Tbs olive oil over medium heat.
• Add 2 Tbs flour and stir a minute or two, then add 2 cups cold milk, stirring briskly to combine.
• Season with S&P, 1 tsp mustard, a dash of granulated garlic, a little fresh grated nutmeg, and a dash of worchestershire sauce.
• Stir frequently as the mixture returns to a boil, then lower the heat a bit and cook until it begins to thicken (stir constantly).
• Cook a few minutes more until it reaches a saucy consistency, then turn off the heat and stir in 2 cups grated cheddar and 1/4 cup grated parmesan until sauce is smooth.

To market and home again, jiggety-jig.

You never know what you’re going to see when a community gathers. As I walked into the Farmers Market, a man was rowing his bike out of the parking lot. Yes, rowing. The seat was on a track, and the handlebars moved like a rowing machine. About a dozen people stopped and watched him go, with a “well whaddaya know” look on their faces, self included. I don’t know how well it corners, but it’s certainly a unique form of transportation. (Watch a Row Bike video at the end of this post)

Crabapples, Amish Gold and Heirloom Tomatoes, and a little French Melon

The markets seem to have an infinite supply of tomatoes right now, many of them heirloom varieties, which makes me extremely happy. I never imagined I could get West Virginia tomatoes all the way in the Pacific Northwest; they’re red, meaty, and delicious, but not always easy to find. Today I picked up some pretty Amish Gold hybrid tomatoes and a simillar roma-stlye red tomato for saucemaking, as well as two squat yellow-flecked tomatoes whose name escapes me. They’re so pretty, and the sign said “perfect for stuffing.” I’ll probably lunch on them in a day or two.

Remember the crabapples I mentioned a trip or two ago? They were two bucks a basket, so I brought them home. I’m thinkin’ pastry or pie. I also went back to the tomato/melon guy for another french melon. He had a golden watermelon today (free samples, YAY) that was absolutely succulent and perfectly sweet. Next week, if he has more, I’m definitely springing for one and heading to the beach. I also got some basil for more pesto. Next year I really want to have a little herb garden of my own. Somehow, I’ll make that happen.

Last but not least, I found a delightful thing today: Jelly Grapes! There were a few piles of plump little purple grapes in several stalls, so be on the lookout. These are Coronation Grapes, but they look a lot like Concord Grapes. Soon, they’ll be spreading out with some all-natural peanut butter on my morning toast. (P.S. See if your grocer has fresh ground nut butters. I saved $3 vs. name brand in jars, and it’s 100% peanuts with no sugar! )

And now for something completely different. I give you, the Row Bike:

Row, row, row your bike gently down the street.

more about “The Row Bike“, posted with vodpod

2009 Vancouver Wooden Boat Festival

In possession of a bus pass while Ginger Man is off playing at the water park @ Cultus Lake, I decided to venture out to Granville Island Market in search of a madeline pan. As usual, I came back with something completely different. I also had the unexpected pleasure of investigating the Vancouver Wooden Boat Festival. The Floating Exhibition is on display Aug. 27-30, and it’s free to see!

Munin's Sail by Foxtongue

The Vancouver Wooden Boat Society says, “The world has enough plastic. Let’s protect something beautiful.” I wholeheartedly agree. Gorgeous sailing vessels and yachts line the docks near the market, interrupted by the occasional precious wee dinghy (cast a ballot for your favourite!). You can tour the SS Master—the last living locally-built steam tugboat—or have a look at an authentic half-size replica of a real viking longboat (complete with red-striped square sail). The viking boat, built by the BC Viking Ship Society at the Scandinavian Community Centre, is named Munin. She’s about 9 years old, crafted from fir planks, and hand-rivited with 3,000 copper rivets. I see her sometimes on English Bay when the winds are right.

Family fun can be had at boatbuilding workships (check the 2009 schedule). Closer to the market: beautiful knotwork, pretty toy boats made of recycled materials, and a crew singing sea shantys. Another fave: Graham Eagle’s whimsical store front “architectural portraits” (combining miniatures, found objects, and a good dose of humour).

As usual, a day at the Market was enjoyable, and although I passed up the madeline pan (trop cher), I did get a new salt grinder to replace my crappy broken one. It’s so cute, I just wanna squeeze it! I also picked up a few veggies and a couple of treats from Stuart’s: a key lime tart and a black forest minicake. They make wonderful things (cheesecake highly reccommended).

Last but not least, I blew my last $5 of fun money on a thrift-store cookbook and a few 98¢ 45rpm records (of all things). I don’t even have a record player, but c’mon! How could I pass these up? Maybe Ginger Man *hint hint* will get me a thrift shop turntable for my birthday.

Munin’s Sail by Foxtongue

Flickr Creative Commons
foxtongue

Country Roads

Driving down a country road a few hours after the thunderclouds hit the mountains and busted wide open. The thirsty soil had already soaked up the sudden downpour, but the air was heavy and thick, and no longer hot. Make the left-hand hairpin turn off the main highway, and drive all the way to the gravel road. The car slows to a near crawl and decends into the lush green depths of a riverine forest. The air temperature drops ten degrees within the next fivehundred feet, and light reaches the ground in dappled patches. It smells sweet, and all the windows are down so me and the dog can hang our heads out the window.

Country Road by futureshape

Turn toward the mountain after you cross the bridge. The road narrows and winds through a meadow until you get to the cattle guards. Daddy pulls over and we go for a walk down to the creek. A little river, really, with big white rocks to hop on and a place to wade with the minnows and crawdads. A cluster of black and white cows wanders the birch trees, stamping and swishing at flies as they graze alongside the water. The big one is watching my dog. My dog is watching him, too. There’s a barbwire fence between us and him, so I’m not afraid. Insects and birds hum and sing in the trees and tall grass. The sun has peeked through the clouds, warming the earth and reminding me the summer is not gone.

Daddy whistles for me, and I take off running. We load up in the car and head back to the main road, stopping at Red’s Fill-Em Up to get chewing tobacco and malted milk balls. If church hadn’t gotten out yet, he’d still have fried chicken and taters. We loved Red’s chicken, and so did the rest of the county. Best to pick up some while we could; Mommie Dearest might be cookin’ tonight.

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futureshape

Sunday Morning Market Fare

Another glorious Sunday morning at the Farmers Markets in Vancouver. It was a quick trip this time, and I’d already had breakfast (french toast and bacon), so no Métis Special for me today (that’s a grilled buffalo-sausage on a bun with corn relish and grilled onions with some cinnamon-sugared bannock for dessert). Sigh, I love good food so much.

A bounty of delicious things from the Farmers Market.

I headed straight for the sourdough loaf (the starter grew up in the Napa Valley, so it’s just like San Francisco sourdough, which is utterly scrumptious). Next stop, heirloom tomatoes and basil. On a whim, I purchased an heirloom melon, which the vendor promised would be delicious (he did not lie). There was a duet playing Celtic music in the center aisle. I wandered the stalls to the sounds of singing accompanied by bodhran or guitar or fiddle or the stamping of feet.  Were I not in a civilized neighbourhood, I might have busted out in a jig. Had I been with my sisters, it likely would have happened anyway.

At one stall, I discovered some pretty crabapples in a box marked “samples,” so I snagged myself one and bit into it. I remember the hard green cherry-sized fruits that hung so temptingly close from our crabapple tree by the forbidden creek. It was planted in a low section of our yard that sometimes flooded during thunderstorms. As a result, the grass was moist and lush and a vibrant deep green. Crawdad holes poked up through the ground here and there, like tiny chimeys made of dabbled mud. If I was barefoot, they’d squish suddenly under my toes and make me shudder. It was important to watch where you were going in my yard. I always picked the fruit too soon, though, and became a sourpuss.

This crabapple was different. It was big, almost golf-ball sized, with skin partly green and partly rosy. The flesh was crisp and tart, but not sour. Altogether not a bad experience. Now that I think of it, I could have roasted them with the pork tenderloin in my freezer. Ah, well. Next time maybe. I decided to add some potatoes, bell peppers, and carrots to my bag. I tried some local canned tuna, which was really quite delicious, but at $5 a can, I just couldn’t do it. I’m completely in favour of supporting local growers and meat vendors, but sometimes it’s just too pricey for my wallet. Green onions for $2.50 when I can pay 89¢ at the produce store up the street? No thanks. And the lovely eggs from those happy chickens? About $3 more than “inhumane” eggs. I hope someday the extra few bucks won’t matter to me.

Altogether, it was a good haul, and Ginger Man and I had a light vegetarian lunch of  walnut-basil pesto, sliced tomato, and cheese on sourdough toast with scoops of sweet melon. So fresh! Such a delight to eat. Plus, I finally got a chance to use my melon baller.

A note to my readers: Thanks!

It’s not been long since I dove headfirst into the blogosphere pool, but I can say I have learned a great deal in that short time. WordPress is a very cool tool for writers of any kind, and it’s definitely helped to encourage my creative flow. I get a lot of inspiration and ideas from other bloggers, and I thoroughly enjoy sharing information and recipes with fellow foodies. My kitchen productivity has improved immensely as a result.

Blogs are very unique entities. A little bit diary, a little bit informational resource, a little bit how-to, and the intertoobs contain a wealth of different subject matter and individual voices. I especially like how food blogs in particular often give me insight on “downhome cookin” in various cultures. So comfortingly familiar, yet delightfully exotic.

I like this space I have created in the ether. I like sharing my stories and thoughts, my kitchen creations, and fun crafty things with other people. It is a strange new world, this blogosphere, but I dig it.

So, thanks to everyone who visits, whether you read often or are just passin’ through, especially if you take the time to leave a comment. Feedback is a good thing. Thanks also to the witty ReTorte who passed along a Kreativ Blogger award to yours truly. Success or failure, her detailed recipe testing is a great help when I’m troubleshooting in my own kitchen.

I’d like to pass these little awards on to a few folks I enjoy visiting regularly.

The LunchBox Project
I adore Lisa Orgler’s cute and creative artwork. Her painting of my Egg in a Basket is now hanging in my kitchen!

Kiss My Spatula
This girl can do anything! I’m convinced that every condiment in her fridge is homemade.

CookinCanuck
She’s a kitchen inspiration. Homey delicious meals and treats that make me want to cook. Ginger Man appreciates that, too!

Vintage Postcards:
I have great love for postcards, and I’d like to share some of my own online someday. I envy and adore Cpaphil’s incredible collection.

Thrift Store Adventures: The header says it best: Seeking to answer the question “How could they throw that away?” by posing the equally problematic question “Why in the hell did I just buy that?”

Site renovations are underway behind the scenes, and I’m exploring some new ideas for future posts. If you have an idea or a challenge you’d like to see me try, leave a comment and maybe I’ll give it a go.

Thanks a bunch for stopping by, and please visit again!

S’mores Day Cookie Bars

Roasting Marshmallows by ninahale

I love S’mores. Melty chocolate and gooey marshmallow sandwiched between crisp graham crackers is a time-honored campfire treat. Countless times, I sat staring into the flames, twirling a big puffy marshmallow on on the end of a hand-picked green stick whittled to a fine point, waiting for the perfect browning. Too close or too long in the wrong spot, and it would burst into flame. Sometimes accidents happen on purpose. Please hand me another marshmallow.

In honor of National S’mores Day (August 10th) and the Girl Scout tradition, I present to you this glorious S’moresel from my kitchen. All that traditional smoresy taste in a convenient cookie bar form. I guess that’d be a S’mookie!

Gimme S’more Squares

The recipe for Warm Toasted Marshmallow S’more Squares @ Betty Crocker is pure genius. No eggs required, and totally EASY! Whenever I find the sugar cookie mix on sale, I like to stock up so I can make quick treats like these. They’re totally delicious, pack perfectly in lunches, and go great with coffee or a big glass of cold milk.

Golden Toasted Chocolatey Delicious

I tweaked the recipe a little to produce a smaller batch with more graham flavour and decided to break out some gourmet chocolate bars for the topping. I used Dagoba Organic Dark Chocolate, but many other flavours would be yummy. Also, try your local store brand graham crackers; Safeway’s grahams have an excellent texture and taste and cost less.

Get Ready

• Preheat oven to 375° and grease a 9×9 pan.
• Chop fancy chocolate bars to make about 1 1/2 cups of chocolate bits.
• Bash or food process about 8 graham crackers to make 1 Cup of crumbs.

Make a Grahamtastic Cookie Crust

1. Mix 1 Cup of Graham Cracker Crumbs with 2 Cups (about 1/2 bag) of Betty Crocker Sugar Cookie Mix.
2. Melt 1 stick of butter, stir in 1 tsp Pure Vanilla Extract, and add to dry ingredients.
3. Press dough into pan and bake 18 minutes.

Add the Chocolate and Marshmallows

• 

  Lightly browned!

  When the cookie crust is done, turn off the oven and preheat the broiler.

• While the crust is still warm, sprinkle 1 1/2 cups chopped chocolate over top and let it melt. Spread melted chocolate to edges of crust.
• Top with 2 cups miniature marshmallows and return pan to oven about six inches below the broiler.
• Broil until marshmallows are lightly browned ~ 1 min (watch them carefully!)
• LET THEM COOL—I know it’s hard.
• Cut into squares and NOM!

Other S’more recipes:

• S’mores + Peeps = Smeeps!
• S’More Cookie Bars @ Baking Bites
• Chocolate Graham Cupcakes w/Marshmallow Frosting @ Martha Stewart
• Chocolate Covered Marshmallow Cookies @ Food Network
• Homemade Graham Crackers @ Smitten Kitchen
• Homemade Marshmallows @ Martha Stewart

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ninahale

Garlicky Gammon BLT with Havarti Cheese

The BLT on toast with mayo is a classic sandwich, infinately tweakable. This version takes advantage of fresh summer veggies, and the toast and bacon get an upgrade. Creamy Jalapeño Havarti brings everything together with a little kick of spice. There’s mild garlic flavor in the buns, which get a good shmear of garlic butter before being toasted crisp and golden, and a final drizzle of yummy dill and garlic flavoured yogurt dressing instead of mayo. The dressing also makes a nice dip for carrot sticks or chips.

How to Cook Gammon Bacon:

Gammon bacon is not like ordinary bacon. One slice contains two portions: a round piece from the loin (back bacon) attached to a streaky piece from the side, effectively providing two distinct meat experiences.

I separate the loin from the streaky part and pan fry the pieces over medium low heat. The loin piece is quite lean and should be cooked through but remain tender (a minute or two each side, depending on thickness). Cook the streaky parts a bit longer over low heat so the fat renders off and the pieces become crispy. Drain them on paper toweling.

Garlicky Gammon BLT

This recipe makes two sandwiches. One slice of gammon bacon per sandwich is plenty, but for a more generous serving of meat allow two slices per person. I know, you can’t see the bacon in the picture. Really, the bacon is in there; I swear! Fellow Foodie Fotographers: if you have any advice for sandwich posing, I’d love to hear it.

2 Nature’s Blend Olive Oil & Garlic Buns
Garlic Butter
Handful of baby field greens
Havarti Cheese with Jalapeños
Two slices Gammon bacon, cooked
One heirloom tomato, sliced
Garlicky Dill Dressing

1. Make Garlic Butter:
   Mix 2T softened butter, 1 garlic clove minced, dash of paprika, S&P.
2. Make Garlicky Dill Dressing:
   Combine 1/2 cup plain yogurt, 1/8 tsp granulated garlic, 1/2 tsp dried dill, S&P.
3. Spread buns with garlic butter. Toast under broiler until golden. Let them cool.
4. Place sliced Jalapenño Havarti Cheese on the bottom bun, then top with cooked Gammon bacon, baby greens, and tomato slices.
5. Drizzle with Garlicky Dill Dressing and add the top bun.
6. Enjoy thoroughly.