Vegan Mexican Tortilla Soup

I realize it's been a long time since I last posted, and my friend Stacy inquired about it recently. Given that she's made every recipe I posted (several of them within an hour of posting) I'm concerned she might be going hungry without my blog updates! Or getting really sick of the the previous items. In either case, here is my tribute to Stacy - a delicious, nutritious and inexpensive fall soup option for a law student on the go. It takes a good hour to make, but you'll have plenty of soup for the week and you'll definitely want to make this again!

Ingredients
- vegetable oil
- 1 red pepper
- 1 jalapeno pepper
- 1 large yellow onion
- garlic (use as much as you like, but I used 1 very large clove from the Amish stand at the farmer's market, probably equivalent to 4 regular cloves)
- cilantro
- canned tomatos (796ml)
- 1 tbsp cumin
- 1 tbsp garam masala
- 1 tbsp chili powder
- 4 cups stock (chicken or veggie)
- 1 can lentils (540ml)

Instructions
1. Turn oven to 425 degrees. Brush some oil on the red pepper and jalapeno and roast in the oven until the outside is blackened (at least 30 minutes).
2. Remove from oven and set aside to cool before removing skin.
3. In a large pot, saute the chopped onion, garlic, and about half the bunch of cilantro until brown.
4. Puree the onion mixture in a food processor or a blender. Drain and add the canned tomatoes and the roasted peppers (skin, stem and seeds now removed).
5. Heat another tbsp of oil in the pot over medium-low heat. Return the tomato mixture to the pot and spices. The mixture should thicken after 5-10 minutes on the stove.
6. Add stock and simmer. Add more water if the soup is too thick.
7. Add drained lentils and cook for another 5-10 minutes.

This soup is delicious when garnished with cilantro, limes and avocado, and served with tortilla chips, or my favourite - cheddar jalapeno cornmeal biscuits (see previous blog post). Enjoy!

2008 "La Vendima" Rioja, Spain. Rioja is a regional wine with DOC status, using a blend of grapes from the region. It's characterized by a slightly oaky, dry taste with mellow tannins, and mild stewed fruit taste. I chose it for it's acidity, to balance the spice and acidity of the tomato soup. At $18 a bottle, this wine would be a good alternative to a more robust aged red for serving with red meats and stews. Secret hint: it's also delicious if you add some to the soup...

Fish, Fish, Fish!

Sunset view from our island at on Lake Minnitaki

Does food really taste better when you grow it or catch it yourself? Had I been less optimistic with the weather in Calgary this spring, I may have tested this question on my herbs, which suffered in the great May long weekend snowstorm of 2010. However last week I spent some of my vacation at our family cabin near Sioux Lookout, Ontario (northeast of Dryden, if that helps... or just "really north" for my Torontonian friends). We have an island on a lake we share with maybe 2 other cabins and a handful of adventurous Mid-Westerners, who refer to the pickerel as walleye and the jackfish as northern pike.  My point is: it's remote. So remote, that the options for dinner are either making a selection of the dubious canned and dry goods one finds in the cupboard (2 year old pasta and canned ham any one?), blueberry pancakes (fresh blueberries from a neighbouring beach), or fresh pickerel. We opted for the latter, with great success this summer. Since this isn't an adventure travel blog, I'm not going to go into too much detail on the catch, suffice it to say I surprised even myself by accidentally catching a pickerel with bare hands! 

Ingredients:
- pickerel fillets (or another white fish if you prefer)
- 1 egg per 5 fillets approximately
- 1-2 cups panko (or regular breadcrumbs)
- fresh lemon, cut into wedges
- butter, for frying


1. Crack the egg(s) into a bowl and stir well with a spoon. Add a bit of water to make it last longer if you like.
2. Cover a plate generously with the panko.
3. In a large pan, melt butter over medium heat.
4. Dip each fillet in the egg mix, then coat in the panko and add to pan. Cook a few minutes per side, flipping once golden and browned a bit on the edges. Don't overcrowd the pan or it will be difficult to flip.
5. Serve 1-2 fillets per person, with a lemon wedge.

We accompanied the meal with a Greek-style salad and some wild rice. Also, wine options were limited (we did have to transport by small boat to the island), as my father decided the boxed variety was the most efficient (true). He set up a box of red and a box of white on the corner of the table nearest my chair and insisted on calling it the "sommelier station" all weekend. However, if I had a choice beyond boxed wine, I could see either a chardonnay (on account of the butter) or a sauvignon blanc or pinot grigio (on account of the fresh lemon) being a good pairing.

From the Lake of the Woods Hotel and Bar in Kenora, ON.
I assure you that nothing happened on July 16 2010 either. 

Grilled cheese and onion rings from the infamous Knobby's Fly-In Restaurant and Lodge in Sioux Lookout, ON. We were disappointed we missed the blueberry festival by a week. Better planning next year.

Cheese and Herb Souffle with Summer Squash Salad

I realize it's been 2 months since I last updated the blog - this coincides with me starting a new job, and then having to go out of town several times during that period (alright, fine, the last trip was a last minute jaunt to Paris, so I didn't exactly go under protest). Anyway, I returned Saturday afternoon, newly inspired by my favourite culinary city, to host a dinner party several hours later. I was pleased to discovered my guests were impressed by (what I consider) glorified scrambled eggs! Souffle retains a certain chicness, despite it's simplicity (or perhaps because of it?). And again, inspired by a recent meal in Toronto, the salad is another simple yet delicious and elegant contribution to the meal. 


Before the recipe, a few words of advice: 
- invest in ramekins for souffle - you can find them in Chinatowns for a few dollars at most
- the highest quality the eggs, the better the result
- keep it simple and don't use too many ingredients - the French aren't known to combine too many tastes in one dish
- use a bit of the stiff egg whites to mix blend into the mixture (this will lighten it)
- however, reserve most of the stiff egg whites to FOLD into the mixture (this is how the souffle rises)
- use 1 - 1.5 eggs per person


Souffle Ingredients: 
- 6 eggs (separate whites and yolks)
- 1 cup milk
- 1/2 cup cream
- 1 cup grated cheese (I used Gruyere and Cheddar)
- 3 tbsp butter (plus extra for greasing the dishes)
- 1/4 cup flour
- 2 tbsp herbs (I used thyme)
- pinch of mustard powder, cayenne pepper, salt, pepper to taste


1. Separate egg yolks and whites, and grate cheese. Set aside. 
2. Heat milk and cream until scalding (microwave for several minutes until hot to touch). 
3. Melt the butter in a medium saucepan over med-low heat. When it stops bubbling after a few minutes, add the flour, a bit at a time, constantly whisking. Continue to whisk for several more minutes until it is well blended. 
4. Remove from heat, and while still whisking, add the hot milk/cream, a bit at a time, adding the next amount only once what has been added already is fully incorporated. Whisk to ensure mixture is smooth and even and return to heat. Now add grated cheese, egg yolks, herbs, powders and salt and pepper. Stir until blended. This mixture can be set aside for a few hours if required. 
5. In a stand mixer or hand mixer, beat egg whites until they are stiff (they should retain form if you cut into them). 
6. Add a bit (1/4) of the egg whites to the egg yolk/cheese/milk mixture - blend fully. 
7. Use a spatula to fold the remainder of the egg whites into the mixture, careful not to blend. 
8. Fill each ramekin (or similar small ovenproof china dishes with high sides) about 3/4 full. 
9. Bake at 375F for approximately 30 minutes, or until golden on top (the souffles should rise above the dish a few inches). Serve immediately (souffle can fall!). 


Before I continue with the squash recipe - I was inspired at Jamie Kennedy's Gilead Cafe and Bakery in Toronto a few weeks ago by the salad that came with my seasonal vegetable pizza. Butter lettuce, dill, olive oil, and salt were the sole ingredients (as far as I could tell anyway), however the taste was delicious. Too often we dress up salads with too many ingredients (nicoise, or cobb for example); it was so refreshing to have the essence of the salad featured. The summer squash (button variety) was a brilliant last minute donation to the meal. 


Summer Squash Salad Ingredients: 
- 2-3 squash per person
- mixed greens
- fresh dill
- olive oil
- salt & pepper


1. In a deep, shallow pan, heat 1/2 inch of water over medium heat.
2. Add squash and cover for several minutes, until squash is softened. 
3. Arrange lettuce and herbs on plates. Add warm squash and drizzle with olive oil. Salt and pepper to taste. 
4. Serve with souffle when cooked. 


Suggested wine pairing - we actually enjoyed several strong cheeses after the meal, so we drank the same reds with dinner (Australian Shiraz, Cotes du Rhone, Sangiovese, Ripasso). However I would recommend serving with a more robust white like Chardonnay, Viognier, or a dryer Riesling. 


Next adventure - lobster!

Pad Thai and Iced Orange Mint Tea

After weeks of sunshine, followed by a weeklong blizzard, it appears spring is finally here to stay in Calgary. After far too much indulgence at the Palomino Friday for my last day party at work, I spent the rest of the weekend lying low and soaking in the sunshine. With a clean and organized balcony, a trip to the farmer's market under my belt, and an exhausted dog from running around town, I'm finally ready to kick off summer with some pad thai and iced tea. 


Sorry there won't be a wine pairing recommendation for this week's post. Also related to recent indulgences at the Palomino and other favourite watering holes, a few friends and I have decided to go on the wagon (or are we off the wagon? We're still not sure). In lieu of a wine review is a recipe for iced tea - I must give thanks to my mother's friend Tina in California, whose brewed tea and Crystal Light lemonade combination was the inspiration for this. I hope you enjoy, and experiment with different teas!


Orange Mint Tea:
- 2 orange herbal tea bags
- 2 tbsp honey
- juice of 1 fresh squeezed lemon
- small bunch of mint leaves


1. Brew 2L of hot water and steep tea in it for desired strength (I leave the tea bags in for an hour).
2. Stir in honey for desired sweetness.
3. Add honey and mint leaves and stir.
4. Cool in the refrigerator and serve cold, garnished with mint and lemon slice for presentation.


Pad thai is incredibly easy to make. The noodles don't actually require much cooking, just several minutes soaking in hot water. And you can use whatever vegetables and protein you have around (peppers, carrots, zucchini, eggplant, mushrooms; tofu, shrimp, chicken, pork, egg). The only key to making this dish so delicious is that you MUST use fresh herbs (basil, cilantro, mint are staples of thai cuisine). The recipe below makes enough for 4 generous meals.


Pad Thai:
- handful of shrimp
- 2 eggs
- orange pepper, sliced thinly
- yellow pepper, sliced thinly
- large tomato, sliced thinly
- sliced mushrooms
- 2 tbsp sesame or peanut oil
- 1/4 cup fish sauce
- 1/4 cup white vinegar
- 1/2 tsp brown sugar
- 1/2 tbsp chili paste
- handful of basil
- quartered limes, chopped green onion, crushed peanuts, and shredded cilantro and mint to finish


1. Cook noodles according to instructions.
2. Slice, chop etc all vegetables.
3. Fry eggs, scrambled style. Set aside.
4. Fry shrimp in peanut oil with a bit of chilli paste. Set aside.
5. If desired, briefly fry some vegetables (mushrooms, peppers etc). Set aside.
6. Combine all liquid ingredients remaining with sugar and basil in wok/fry pan. Briefly fry noodles in wok/pan.
7. Mix all ingredients in large bowl. Finish each plate with the limes, onions, peanuts, cilantro and mint.


We actually enjoyed this meal on the newly cleaned balcony with the iced tea. If you happen to also be enjoying this on a sunny evening (and not recovering from weekend festivities), I recommend the Kung Fu Girl Riesling (to be reviewed later this week with my summer salad recipe).

Jalapeno & Cheddar Cornmeal Biscuits

My apologies for not posting in over a week. I was explaining to a coworker today that I need to update my blog, because I simply haven't had time to make a recipe and publish any night recently. He suggested I just do some really simple baking, so that was the inspiration for tonight's entry. I usually make this recipe with chives, not jalapenos, but true to tonight's goal, I am throwing together whatever I had in the fridge (tomorrow morning I go to the farmer's market, I promise no more clean out the fridge meals for a few entries).

This recipe looks like it has a lot of ingredients, but it really doesn't. You probably already have all of them or most of them in your fridge and cupboards. And what you don't you can improvise (milk instead of buttermilk, herbs instead of jalapenos, feta instead of cheddar, etc). Just keep the basic dry ingredients, butter, and the 1 cup of milk product.

- 1 1/2 cups flour
- 3/4 cup cornmeal
- 2 1/2 tsp baking powder
- 2 tsp sugar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, cooled and cubed
- 1 cup cheddar cheese, grated
- 1 small jalapeno, finely diced
- 1 cup buttermilk

1. Combine all dry ingredients in mixing bowl or stand mixer.
2. Add butter cubes. Either use stand mixer on low speed to blend into small chunks with dry mix, or use two knives to "cut" the butter into the flour. It is very important the butter is cooled, so it does not blend with the dry mixture.
3. Add cheese and jalapeno, combine.
4. Add buttermilk. Mix until a dough-like substance is created.
5. Dust a cutting board or counter with some flour. Form the dough into a large ball with your hands and flatten into a cake-like shape on the floured surface. Use a knife to cut into 6 biscuits (like you are cutting a birthday cake or a pizza).
6. Dust a baking sheet lightly with flour before placing biscuits on sheet. If you have leftover buttermilk, lightly brush it on top of each biscuit using a pastry brush.
7. Bake at 425 F for 12-15 minutes, or until slightly golden on top.

These biscuits are easy (30 minutes max to make, including clean up if you clean while they're baking) and make a delicious morning snack on the way to work or a nice compliment to soup for lunch/dinner. However I also highly recommend eating one while it's still warm shortly after taking them out of the oven. Butter at your discretion.

In other news, I won second place in the Janice Beaton "Warm, Cheesy Goodness" contest! The guy who won first is the head chef at a restaurant in Calgary though, so I like to think I won first place in the amateur division. Free grilled cheese lunch and wine for 2 for the next 3 months, here I come!

Complete list of entries and winners here: http://www.farm-restaurant.com/webpage/1002676/1000637

2 Reasons to Celebrate, and With Your Help, a Third on it's Way!

Vote for my grilled cheese! (#57, for those of you who haven't been paying attention). Voting via email, instructions below.

In other exciting news, I celebrated two momentous occasions today: the first official day of my new job at CP, and the final exam for my level one International Sommelier Guild (which I totally aced).  I celebrated with a bottle of 2002 Amarone Della Valpolicella "Cantina di Negrar" DOC, paired with a lovely selection of blue cheese, chevre, and camembert. I've been "cellaring" this wine for about 6 years - I actually almost turned it into mulled wine this winter until I googled it and discovered it was just reaching it's full potential. I certainly noticed the age on this wine - the brickish, cloudy colour, some sediment on the glass. The aging developed a complex bouquet of pepper, stewed fruits, licorice, and tobacco, which followed through on the palette with a long, spicey finish. Rather tannic and acidic, this wine needs food. Would pair well with rustic meats.

And remember - voting info below. VOTE NOW!

Please send us your vote with The Idea # tocontest@jbfinecheese.com or drop off in the cheese shop before April 4th

Idea #, Sandwich Name: Hot, Cheesy Goodness Idea 
1 - 3 Year Old Cheddar (or Chevre Noir), thin slices of Pink Lady apples & a little drop of honey
2 - Coppa, Manchego, arugula & crabapple-jalapeño jelly
3 - P'tit Basque, Coppa & jalapeno jelly
4 - Gruyere & caramelized onions
5 - Farm’s Slaw & Sylvan Star Medium Gouda
6 - Italian Cheese with mustard seed mustard & arugula
7 - Medium Cheddar, bacon & tomato
8 - Feta, olives & slaw
9 - Parmesan, bacon, mayo & lettuce
10 - JBFC Fondue Mix, Bunderfleish & cippolini onion
11 - Basil Pesto, Goat Cheese, roasted tomatoes & spinach
12 - Maple Pepper Ham, 3 Year Old Cheddar, spinach & Brassica Rocky Mustard
13 - Sundried tomato, Parrano & arugula
14 - Basil pesto, Double Cream Brie, roasted tomato & arugula
15 - Bleu d’Auvergne, dried pear & spinach
16 - FARM's Tomato Chilli Jam, Oka & 3 Year Old Cheddar
17 - Pickled artichoke, caramelized onion & Chevre
18 - Buffalo Mozzarella with oven-roasted tomato & arugula pesto or basil pesto
19 - Chevre Noir, basil, pepper, & olives
20 - Caved-aged Gruyere & fig jam
21 - Camp Out: Smokehouse Cheddar, crispy bacon & caramelized onions
22 - Pepper party: Double Cream Brie, Maple Pepper Ham & hot red pepper jelly
23 - Alpine: Appenzeller, sautéed mushrooms & Brassica roasted garlic mustard
24 - Bleu Pig: Bleu Ermite, sliced apples, crispy bacon & a drizzle of maple syrup
25 - Queso a la Plancha: Queso Fresco, roasted jalapenos, roasted tomatoes & cilantro
26 - Fruit n' Nut: 3 Year Old Cheddar, fig jam & toasted walnut crumbs
27 - de Espana: Manchego, Chorizo, alioli & olive tapenade
28 - The Fling: Morbier, Smoked Buffalo & Olive tapenade
29 - Gusto Italiano: Taleggio or Bella Lodi, Prosciutto, sundried tomato tapenade & fresh basil
30 - Bailey & Jenna's Kate Chewin Olympics, 3 Cheese, Smokey Grilled Cheese Special: Smoky Paprika Bread, Bacon Spread (artisan bacon, cumin & fennel seed, Parmesan Cheese, minced garlic), asian pear, Applewood Smoked Cheddar, Mozzarella
31 - Black Gold: 100% Rye (dense square kind), basil or sundried tomato pesto, grated Cave-aged Gruyere & Mozzarella (1/2 & 1/2)
32 - Manwich: Tuscan bread, boneless short ribs, Blue Cheese & caramelized onions
33 - Peasant white bread from Manual Latruwe, garlic mayo (spread on outside of bread), applesauce or fig jam, honey ham between Cave-aged Gruyere slices & an optional slice of Tomme de Savoie
34 - Sarlat: Dark Rye bread, duck confit, Raclette & cornichon
35 - Charlie's Grilled Cheese: Sourdough bread, Gouda, honey & shaved truffle
36 - Cave-aged Gruyere & caramelized onions with glass Oloroso
37 - Manchego, white anchovies & roasted red peppers
38 - The French Connection: Thick slices French bread, Boursin, Bleu de Bresse, Comte & thinly sliced tomatoes
39 - The Prairie Pleaser: Whole wheat bread, 3 Year Old Cheddar, dill pickles & ham
40 - Sourdough bread, Applewood Smoked Cheddar & slices of Macintosh apples
41 - The Local Favorite: Urban Baker baguette, 3 Year Old Cheddar, oven dried tomato pesto, organic baby arugula, ham from L'Epicerie, organic garlic & olive oil, serve with sweet gherkins
42 - Gloria's Grilled Brie & Asparagus Ciabatta: Ciabatta bread, Double Cream Brie, grainy Dijon mustard, steamed, cooled asparagus & plum or cherry jam
43 - Ciabatta bread, Brie, fresh basil, fresh tomato slices, salt & pepper
44 - Borough Market Cheddar, Bunderfleisch, Brassica Horseradish mustard, & arugula
45 - Taleggio, sliced apple, caramelized shallot & Coppa
46 - Smoked Buffalo, COW's Cheddar, Manchego, basil pesto & arugula
47 - P'tit Basque, caramelized onions & quince paste
48 - JBFC Fondue mix, pickles, Coppa ham & champagne jelly
49 - Rustic sourdough (3 slices - middle layer infused with truffle oil), 3 Year Old Cheddar, Gruyere, avocado & black forest ham, grilled in truffle oil
50 - Tomato, basil & Buffalo Mozzarella infused with truffle oil
51 - Taleggio, Coppa, caramelized balsamic pepper onions & quince paste
52 - Cream soaked fried brioche (sort of like the Spanish Torrija), with wildflower honey & Morbier
53 - Get'n Figgy With It: Brioche bread, Chateau de Bourgogne cheese, fig Jam, Granny Smith apple (peel optional) & melted butter
54 - Fresh lobster meat, mixture of Cave-aged Gruyere, Applewood Smoked Cheddar & a small amount of Parmigiano-Reggiano, thin slices of Granny Smith apple, on Plugra buttered bread
55 - Double Cream Brie, Red Pepper Sauce (1 roasted red pepper, 1/2 tomato, olive oil, sugar, vinegar, chili peppers. Heat until soft & thick), mushrooms, zucchini & sautéed onions
56 - Shaved roast beef, Saint Agur blue cheese & sautéed onions, served with au jus
57 - White German bread (from Rustic Sourdough Bakery), Gorgonzola, Chevre Noir, sliced pear, grilled in butter & served with sweet horseradish.
58 - Kyle's Grilled Cheese: Comte Cheese, sautéed chanterelles & fresh thyme leaves
59 - Colin's Grilled Cheese Idea: Salt Spring Island Marcella goat cheese with fig & prosciutto
60 - Roasted garlic & Double Cream Brie on sourdough bread
61 - Sliced pear, pancetta & Applewood Smoked Cheddar on Cranberry Pecan Bread
62 - Multigrain bread, Chaumes & hot pepper jelly
63 - Light rye bread, Sylvan Star Smoked Gouda, Emmenthal & honey mustard

Gorgonzola, Chevre Noir and Pear Grilled Cheese with Sweet Horseradish

I am entering this recipe for a grilled cheese contest through Janice Beaton Fine Cheese / FARM (www.jbfinecheese.com) for the new grilled cheese bar opening up at the 17th Ave location. Winner gets their sandwich featured on the menu, and wins free grilled cheese once a month for 3 months. Vote for me!

Ingredients:

- white bread (I used the German white from Sourdough Rustic Bakery)

- Gorgonzola cheese

- Chevre Noir

- pear (sliced in thin strips)

- butter (for grilling the bread)

- sweet horseradish (to be served on the side)

I don't think I need to explain how to make grilled cheese. I would recommend a sweeter Riesling to pair it with (I won't recommend the one I tried since I'm pretty sure it was corked - very musty smelling/tasting). You can vote for my sandwich once the list is posted on March 30 - I will email the link and also post on my blog. Wish me luck!

Seared Arctic Char, Shitake Mushrooms and Asparagus with Beurre Blanc

This is the second instalment from my adventure at the farmer's market. This recipe is incredibly easy and has very few ingredients. The beautiful thing about these ingredients is that they are all complimented well by butter. Recipe below is for 2 servings, but could be easily adjusted. You could experiment with different fish (salmon and arctic char are very similar, the char is just milder, or you could use trout). It's also worth noting that while arctic

char offers many of the same benefits of salmon, it's also on the Monterrey Bay Aquarium's list of sustainable seafood choices.

Ingredients:

- 1 small fillet of arctic char (about 1/2 lb)

- handful of mushrooms (I am using shitake, but if you can get chanterelles, us those!)

- 8-10 stems of asparagus

- 1 shallot, chopped

- 1/8 cup white wine

- 1 tbsp white wine vinegar

- 1/4 cup cold butter

To make the beurre blanc:

1. Combine shallot, white wine, and vinegar in a saucepan and bring to a boil, then reduce (to reduce, simply cover the pan with a lid and leave until mixture is reduce by about 1/2).

2. On low heat, whisk the cold butter into the mixture in small chunks. Continue to whisk until butter sauce is smooth and butter is fully blended. If it is not blending, you may need to remove from heat to whisk it in.

Instructions on preparing the char, mushrooms and asparagus:

1. Asparagus will likely take the longest to make, so start with this step. Break the woody part at the bottom of the stem off the asparagus.

2. If you have a steamer, use this to cook it. If not, half fill a medium size saucepan with water (it should be large enough to fit the asparagus leaning against the side) and bring to a boil. Add asparagus cover and reduce heat to medium. It will be finished when it has softened, but not wilted. About 6-8 minutes.

3. While the asparagus is cooking, fry the mushrooms in butter in a large fry pan over medium heat. They will be done when they have "sweated" out some moisture. About 3-5 minutes.

4. To sear the char, heat some butter in the pan on high. Add the arctic char, skin side down. Once the edges of the flesh start to change colour, flip the fish and cook the flesh side. When it slides around easily in the pan, it is finished. This should only take a few minutes.

5. Plate the mushrooms on top of the char, with asparagus on the side. Serve the beurre blanc over the char.

Wine pairing - 2008 Bonterra Chardonnay, from the Mendocino Valley, CA. I was looking for a good, buttery, oaky chardonnay (so I don't end up drinking Sandhill every time I make a butter sauce, although worse could happen) and I found exactly what I was looking for from this organic winery in California. This wine initially gives off a complex bouquet of butterscotch, spice, vanilla, and toasted nuts that is so characteristic of an oak-aged white, and the palette is filled with the taste of cooked apples. This wine has a long, buttery finish - excellent pairing for a beurre blanc (although you may be tempted to use a sauvignon blanc with both seafood and asparagus, the butter-based sauce demands a less delicate and more robust wine). I would also pair this with stronger cheeses. At $19.99, this wine offers excellent value as well!

Farmer's Market Quiche

This isn't the quiche I made from this recipe - we devoured the quiche before I took a photo!

But I did make this with supplies from the Columbus, OH farmers market so I think it's fair.

This weekend I celebrated the first day of spring with a trip to the Calgary Farmer's Market. Impressed with myself for saving money by spending a weekend in the city instead of snowboarding, I was amazed to walk away from the market with two heavy bags and an empty wallet. I realize I haven't been blogging lately (I've been quite busy - my grandmother was concerned and inquired with my mother, who thought I was in Arizona for some reason. I'm here, just really busy with snowboarding, Dine Out Calgary, school, work, trivia competitions, St. Patrick's day and general revelry) but rest assured I will post at least another 2 entries this week. I have a lot of groceries to use!

Ingredients - pastry:

- 1 cup flour

- 1/2 cup cold butter or shortening (I like to use 1/4 of each)

- 1/4 cup cold water

- pinch of salt

Ingredients - quiche:

- 1 cup cherry tomatoes, sliced into quarters

- 1/2 cup chopped basil

- 2 chopped green onions

- 1 shallot

- 1/4 cup heavy cream

- 5 eggs

- 2 cups grated smoked gouda

I taught myself how to make pastry last year and went through a period where I made quiche every Saturday morning (you would be surprised how effective an alternative to "clean out the fridge" soup quiche is!). I'm convinced the difficulty of making pie pastry is a more myth than fact, however it is much easier to make with a stand mixer. If you don't have one, follow the same directions below, but use two knives to cut through the butter and flour so it remains clumpy (using a mixing spoon will result in blending the butter and flour together, and your pastry will not be flaky). To make this pastry for a sweet pie, just add a bit of sugar instead of salt to the pastry. Or you can just keep some frozen pie shells around, but it won't be as good (and you'll miss the satisfaction of knowing you did it yourself).

1. Mix flour and butter and salt on low speed until mixture becomes "chunky" or "crumbly".

2. Add water and continue mixing until dough forms one clump, but not is not fully blended.

3. Lightly flour a countertop and rolling pin. Place dough on floured surface and roll until it is slightly larger than the pie dish (I use a 9" dish, which is the most common). You will have to flip it a few times and re-flour the counter and rolling pin. Just try to handle it as little as possible - the heat from your hands will warm the pastry and cause the butter to melt.

4. Once dough is the correct size, place in pie dish and pull edges so they are slightly higher than the pie dish. Poke holes in the bottom of the shell using a fork - this will let steam escape while the pie shell bakes.

5. Bake at 425 F for approximately 15 minutes, or until crust is just barely starting to develop a golden colour around the edges.

To make quiche, you can really use any combination of vegetables and cheeses. Some of my favourites are: feta, broccoli, and red onion; chive, tomato, spinach and cheddar; blue cheese and pear; roasted red pepper, asparagus and goat cheese etc. Seriously, just clean out your fridge and get creative! You can use a bit of skim milk instead of cream, it won't be as rich. I've also had a friend suggest I use creme fraiche, which I imagine would be incredibly rich.

1. Sautee the shallot in butter until soft - add to the bottom of pre-cooked pie shell.

2. Layer the other ingredients in the shell, alternating cheese and vegetables.

3. Crack 5 eggs into a mixing bowl and add cream. Whisk to combine and pour on top of pie.

4. Bake at 425 F for 35-40 minutes, or until top of quiche is golden and starting to crisp around the edges and a knife inserted into the middle comes out clean (no uncooked egg residue).

5. Cool before eating. Can serve with a side salad or asparagus, or a fruit bowl.

Wine notes - I paired this with a 2007 "Smoking Loon" Chardonnay from Napa Valley, CA. I think the richness of quiche needs a strong white wine, preferably with some oak. I really like the Smoking Loon Viognier and decided to try their Chardonnay. This straw coloured wine opens with a bouquet of floral and spice, which follows through on the palette along with citrus, pit fruits and a medium acidity. Although refreshing and not at all a bad choice, I was disappointed this wine did not offer the buttery notes that are so characteristic to oak-aged Chardonnay. Sandhill is still my current favourite.

Broccoli, Carrot & Walnut Pasta with Ricotta

I've often been critical of 30 minute meal cooking shows (I don't need instructions to make a meatball sub), but I think there is a lot of value in inspiring people to create delicious, nutritious meals in 30 minutes (and to Rachel Ray's credit, I was really impressed her with appearances on other cooking shows). So this is my grand attempt to challenge the 30 minute meal. What follows is a recipe you can start and finish faster than an episode of Jeopardy (I timed myself, and that included some prep work like washing and chopping), and you probably already have most of the ingredients around the kitchen. You can sub in other veggies (rocket instead of broccoli, red pepper instead of carrot), change the nuts, etc - the beauty of this is how simple it is. This recipe should make 4 decent meals, so you can make it easily one night and have lunches the next few days.

Ingredients:

- spaghetti (or other pasta)

- 2 cups broccoli, chopped into bite size pieces

- 1 carrot, chopped

- 1 lemon (or lemon juice)

- 3 tablespoons olive oil

- 3 cloves garlic, minced

- 1 shallot, diced

- ricotta cheese

- optional: parsley or other herbs

1. Boil water and cook pasta according to cooking directions.

2. While pasta is cooking, quickly toast nuts in toaster until browned.

3. To make pasta "sauce", heat olive oil in a fry pan. Add shallots and cook until aromatic, then add garlic and finish cooking. Set aside in large serving bowl.

4. Strain pasta and set aside. Heat water in pot again and add broccoli and carrots - cook until softened.

5. Add all ingredients to large serving bowl with pasta. Squeeze in desired lemon juice and add ricotta and mix. Add salt and pepper to finish (but be forewarned, the ricotta is already salty).

6. This recipe is nice when finished with fresh parsley or you can experiment with other herbs.

I paired this with a 2007 Viognier from Smoking Loon (California). Viognier is a more robust white grape, renowned for it's floral aromas. I chose this wine because it is strong enough to stand up to the vegetable and ricotta flavours in the dish, and because it's oak-aging should compliment the toasted nuts. Had this also not been one of my favourite white wines, I would be pleasantly surprised by the pit fruit aromas that follow through on the palette along with the perfume aroma, with a spicy finish. An oak-aged Chardonnay would also be a good pairing with this dish (my current favourite being Sandhill, from the trailblazing B.C. winery).

Olympics: Best of the Wurst

Welcome back - apologies for the extended absence to my one reader that commented. I was in Vancouver for the Olympics - what a crazy experience! I'd love to go into more detail, but when I started the blog I was cautioned by my most committed reader that one of the keys to having a successful blog was to stay on topic (the other was to post regularly enough that people stay interested). Since I'm skirting the line on one of those rules, you'll just have to call me if you want to know anything about my Olympics experience apart from the food.

The IOC really wants to promote the Olympics as a cultural celebration as much as an athletic celebration. As much as programs like Own the Podium dominated the games, the cultural element was very much alive through various "houses" from participating provinces and countries. These houses ranged from conventional expo pavilions to beer halls (Irish house was a bar, Germany house was a tent selling beer and sausage), museums (Northern house could easily have been a gallery in the Museum of Civilization), and musical celebrations (Quebec and Alberta hosted live concerts every day, offering regional drinks and cuisine).

Swiss house was definitely the highlight for me. We came here for lunch after women's bronze metal hockey knowing little about Switzerland aside from the alps, fondue, and chocolate, and we were pleased to discover this is exactly what Switzerland wanted to promote about it's culture! We entered Bridge's restaurant on Granville Island into an alter universe of yodellers, cheese, Ricola, and even a chocolate inukshuk! Although my cheese fondue lunch / chocolate fondue lunch was delicious, it was rather predictable (and filling!).

My father was delighted to find a healthy alternative on the menu - Wurst Kasse Salat (or "worst case salad", as he pronounced it). Any one with any Swiss or German knowledge reading this has probably picked up on why I was confused (and he was thrilled) - "wurst" is sausage and "kasse" is cheese. We watched in awe as this so-called "salad" arrived, garnished by boiled eggs and pickles. Another interesting item was the Swiss mac'n'cheese - macaroni with a swiss cheese sauce and sausage, served with apple sauce. I was advised it was unique and delicious. With our cravings subdued, we exited Swiss house, only to be handed samples of Lindtt chocolates and Ricola on the way out!

Another highlight was Sochi house, which was not much to see by day (unless you can read cyrillic, none of it was in English), but at night was converted into a Russian nightclub! Thanks to an open vodka bar, we tested different vodka brand's offerings (my favourite being the one distilled with birch leaves) while enjoying the Russian nightlife: exotic dancers, Russian hip hop champions, Eurovision reunion bands, and a traditional kossack performance.

Photos from the Olympics are posted on my facebook now if you want to check. I will be back to blogging tomorrow with a quick and delicious midweek dinner recipe.

Maple and Dijon Roast Salmon with Fingerling Potatoes and Spinach

**OLYMPICS SNOWBOARD CROSS SPOILER ALERT**


A B.C.-inspired meal to celebrate Canada's gold medal in womens snowboard cross today (one of my favourite events - it's like roller derby on a snowboard!). Actually a note on the wine first (2007 Gray Monk Pinot Noir) - I was hoping to sneak out of the office and catch the race at a nearby bar, but unfortunately scheduled a meeting at the same time that I couldn't get out of. So I was diligent about not responding to text messages, answering phone calls or emails, or using the interweb until after I got home from work and streamed the event online. I made it all the way to the wine store next to my house (iPod in tow, to block out potential discussion of the event by passersby) and when I was paying for my Pinot Noir, making small talk with the clerk, he mentioned how psyched he was about the womens snowboarding gold medal. "DAMN!" I exclaimed, "I was just about to stream that online, I've made a point of avoiding all human/computer contact in the last 2 hours so I could be surprised!". Needless to say, he felt badly, and I got a discounted bottle of wine!

Ingredients:
- salmon (individual piece or fillet, just adjust the glaze recipe accordingly)
- spinach
- new/fingerling potatoes



Salmon glaze ingredients:
- lemon juice
- mayonnaise (seems odd, but keeps the salmon moist)
- mustard (I used both dijon and a dill-pepper my roommate stole from a stampede party, but feel free to improvise)
- maple syrup

1. Combine equal parts of all ingredients. I made an entire fillet of salmon and about 1-2 tablespoons of each suited me. Adjust to suit your individual taste.
2. Preheat oven to 350 degrees Fahrenheit. Cover a baking tray or other oven suitable dish with tinfoil (enough to wrap around the salmon) and put salmon in middle. Curl edges up so when you pour the glaze on top it does not leak. Cover salmon with glaze and fold tinfoil over to seal salmon. Set aside.
3. Slice potatoes in half. Bring a pot of water to a boil and add potatoes. Also, put salmon in oven.
4. Allow potatoes to boil until soft (approx. 10 minutes). Once soft, drain water and dump potatoes into baking pan. Drizzle with olive oil, butter, salt, pepper as desired (I used butter, of course), and put in oven with salmon. Set timer for another 5 minutes.
5. The salmon will be done when you stick a fork in it and it flakes slightly along the grain of the flesh, but the meat itself does not separate. It may be done after 5 minutes, or may take another 5 minutes.
6. While waiting for salmon and potatoes to finish, add a small amount of water to the pot you used to boil potatoes just to cover the bottom an inch or so (if still clean) and add a significant amount of spinach (it will shrink when you wilt it). Over medium heat, stir spinach until it reduces to about half the size and then drain. It should only take 2 minutes or so.
7. Remove salmon and potatoes from oven. Drain spinach and plate. Cut salmon steaks and serve on top of spinach, with potatoes on the side. I finished my potatoes with chives, but rosemary, thyme, garlic, or various other spices/herbs would also be delicious.
8. Enjoy with a glass of wine!

A note on the wine pairing: I enjoyed this meal with a 2007 Gray Monk Pinot Noir (in keeping with the B.C. theme). It was actually a lighter wine than I expected - very clear, bright, ruby colour. This wine has a toasty, berry aroma, which follows through on the palette with hints of raspberry and tea. Would probably have been delicious if I somehow incorporated the wine into my cooking of the salmon (but don't worry, the cooking with wine segment will follow in not too much time when I have my annual duck roast).

Tip: when preparing a salmon prior to cooking, run your hand along the highest point of the fillet, against the grain. Your fingers should hit and lift any bones still in the salmon. You can remove these easily with tweezers (but please, buy a pair just for kitchen use!).

Curried Butternut Squash Soup Au Gratin

I meant to add a history lesson to last week's post but forgot (too much Riesling?), however this week's post is just as a good an opportunity to explain how cuisine is so geographically determined. Obviously only certain foods will grow in certain climates, so it's no small wonder there's very little mango in traditional British dishes. However the methods of food preparation are also influenced by geography - ever notice that Chinese food generally has a short cooking time? And that there is so much baking involved in French food, but hardly any in say Japanese food? Well there were/are a lot more trees around Europe than Asia, and the woodstove was prevalent in Europe. So items requiring longer baking times (breads, casseroles, etc) became very popular in Europe and were never really developed in Asia due to the natural resources available.

However, this is really just a way of distracting you from the fact that tonight's recipe is not quick, and does involve some work (I assure you it's also difficult to go horribly wrong too). That being said, you will definitely make a large enough quantity that if you spend a lazy Sunday afternoon preparing the soup, you can refrigerate and easily have lunch for a week. You can mix up the spices on this too (curry is a bit unconventional - ginger, clove & nutmeg, and even caramelized apples are more traditional and all delicious). And if you omit the gratin finishing, it's also vegan friendly.

Ingredients:
- 1 butternut squash (I have a hard time finding them under 2 lbs, but if you get one smaller just adjust the other ingredients)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 2 cups chopped kale (you can also use broccoli, leeks, nothing - but kale is really good for you!)
- 4 cups stock or water (plus more to water down as required)
- 2 tbsp curry powder
- 1 tbsp chili pepper
- butter

1. Turn the oven to about 425 degrees. Roast squash for about 30 minutes, turning over once .
2. Remove squash - cut lengthwise to two evenly sized halves. Remove seeds in the centre of each with a spoon and discard. Brush exposed flesh of squash with butter and return to over for another 30 minutes (or until squash is all soft and starting to brown around the edges).
3. Meanwhile - chop/dice/mince the other ingredients.
4. In your largest pot for soup, turn heat to medium and melt about 1 tbsp butter. Add onions and sautee until soft, translucent, and sweet smelling. Add garlic and continue.
5. Add about a cup of the stock/water to the pot and cook the kale (like you would cook spinach). Just leave to simmer in the pot with heat turned off once it's ready.
6. Remove squash from oven. When cool enough you can handle it, peel skin off (this shouldn't be too difficult, but you probably have to use a knife). Cut the Squash into small chunks, and add to food processor or blender. You will probably have to do this in 2 batches. Before pureeing, add about half a cup of the stock you used to cook the kale. Continue to add stock until it reaches desired consistency, then return entire mixture to pot. Repeat until all squash is pureed with stock and in the pot. Turn heat on again to medium and start to add more stock/water until desired consistency is reached, stiring regularly.
7. Stir in desired spices. Laddle into bowls and either finish with one of the below recommendations or just enjoy as is!

Options for finishing:
1. Au gratin - I sliced some remaining sourdough (I made more... not the same loaf as my first post) and layed it on top of the soup in an oven proof bowl, then layered sliced Gruyere on top and broiled it like French onion soup. Great success!
2. Just before serving, add a large dollop of sour cream to the centre of each bowl, and top with chives.
3. You can also finish with caramelized apples on top, which I haven't tried but I think it would be delicious. Especially if the soup was made with baking spices and you swapped some of the stock for apple cider.


A note on wine pairing - a quick google search revealed that this is not an easy dish to match wines with. A lot of sites recommended the Riesling (especially if you were going with the apple option, this would be delicious!). More in the mood for red (and thinking the heavy spices and roastiness could handle it) I opted for a 2007 Bolla Sangiovese di Romagna. I think the heavy spice notes in this medium bodied wine complimented the spices in the soup, but overall the wine was far too acidic for this soup. Without the Gruyere finishing, it would have over powered the soup. I asked around at my wine class a few days later and the woman who does wine/food pairings professionally recommended Sangiovese if I was going to go red. My instructor stood pretty firm on the white, recommending Riesling. I think he's probably right, I might pick up a bottle for next time I eat this soup (when not at the office).

To encourage us to be more comfortable with wine language, tonight in class we had to write promotional ads for different wines. I wrote a personal ad for a Pinot Noir I thought I would share:

Subtle, yet complex single francophone seeks dinner partner. Likes fine french cuisine, preferring either duck or salmon. Although young, am surprisingly spicy and vivacious. Seeking companion that will compliment my dry nature without overpowering my medium intensity. Offer is for an immediate, short term commitment only: my impressive body will only decrease with age.

Have a great week - I hope to post my quiche recipe this weekend!