Happy Nowruz!

For the last 3 years (or is it 4?) I've been hosting a potluck to celebrate Chinese New Year, usually around the end of January, beginning of February. I missed it entirely this year. (Seriously, where has the time gone!?!) Thank goodness there are other New Years to celebrate! Nowruz is the Persian New Year, which also coincides with the first day of Spring, and it was a nice change for a potluck theme - Middle Eastern food, instead of Chinese. 

I have to tell you, our potluck was a Persian feast! For a small group of 6 people (small for a potluck anyway) we had a fantastic menu: 

Appetizers:

Veggie tray

Main Course:

Adas-Polow (a saffron rice dish with lentils and raisins)

Koobideh (beef kebab)

Maast-o-Khiar (a yogurt and mint side-dish that went well with the beef kebab) 

Jujeh Kabab (chicken kebab)

Persian Yogurt Salad (a yogurt and cucumber side-dish)

bbq grilled vegetables 

Ghormeh Sabzi (beef and herbs stew with dried lemons)

Zereshk Polow (Saffron Rice with barberries)

Drinks:

Ginger Sekanjabin

grapefruit and lemon Italian sodas

Desserts:

The Rebbetzin Chefs Persian Walnut Cookies

Faloodeh (Persian Rose Water Ice)

One of the important parts of Nowruz is the Haft Sin Table. I think generally this is a separate table set up with seven symbolic items. I didn't go with the full Haft Sin items, but selectively put some of the items as a centrepiece for the table. Mirrors, lit candles, spouts (from carrot tops because I couldn't get lentils to sprout), rose water, sumac, and live goldfish!

And now I have 4 goldfish to look after. Well, actually...only 2 now. I seem to have killed 2 today. Let's hope the other 2 survive the night. And survive Millie. :)

Apparently I'm a sadistic goldfish owner. I've been enabling Millie's curiosity and terrorizing the poor goldfish.

Discovery!

Close-up

View from above

Eye contact

Playing tag with the fish.

Cookbook challenge #2

Lately I've been taking advantage of the harvest season and stocking my fridge with ridiculous amounts of produce. I find it hard to pass up a good deal, so when carrots were on sale at Farmer Clem's for $1.59 for 5 lbs, I bought some (even though I still have half a 2lb bag left from earlier in the summer). I don't eat a lot of carrots, typically.

Then on the weekend, I picked up some kale at the Wolfville Market - a big bundle of kale. Later that day I arrived on my mom's doorstep and she proceeded to laden me with produce from her garden, including more kale, a lot of kale (she pulled a whole plant up by it's roots - I could barely circle my arms around it).

And then I went apple-picking on the weekend, and picked 20 lbs of apples and pears. Not 10 lbs (which would've been more sensible - but when 10 lbs is $6, 20 lbs for $9 seems like a much better deal, right??) Yeah, yeah, I know now that 20 lbs as a bit ambitious. I have a big pot of applesauce + 10 lbs of apples in the fridge to prove it.

So my fridge is stuffed with carrots, kale and apples.

I've already made a batch of carrot muffins, and have been chopping up carrots to eat raw, etc. But I needed to make something that used up more than just a few at a time. Soup!

I scoured my cookbook collection to find a recipe that looked appealing. But here's what surprised me -- there weren't many inspiring recipes for carrots (exception: the Moosewood cookbook had a number of recipes that tempted me, but I wanted to try a different cookbook this time around). In fact there were very few carrot recipes at all! And even fewer recipes for kale, just so you know!

I was tempted to dip into my own cookbooks where I know there are several carrot soup recipes I'd like to try....but then that's not the point of this little cooking adventure, is it?

Recipe #2:
Carrot and Caraway Soup
from Rose Elliot's Vegetarian Supercook, p.84

Ingredients: 

• 1 Tbsp olive oil -- I used grapeseed, because I grabbed the wrong bottle
• 1 onion, chopped -- I used an onion fresh from my step-father's garden - thanks G!
• 1 baking potato, peeled and cut into cubes -- I used a couple new potatoes.
• 500g (1 lb) of scraped carrots, sliced  -- That's a 5th of my carrot stash. YES!
• 2-3 strips of lemon rind -- I used the zest from about half a lemon.
• 1 tsp caraway seeds
• 1.2 L of water or light vegetable stock -- I used Knorr vegetable stock
• salt and pepper to taste -- Vegetable stock already has salt, so I didn't add any.

Garnish wish natural yogurt, coarse ground pepper and parsley.

Method:

• Heat the oil in a large saucepan. Add the onion, cover and fry gently for 5 minutes, stirring occasionally - don't let it brown.
• Add the potato, cover and cook for 3 minutes, then add the carrots, lemon rind, and caraway seeds. Stir well, athe add the water or vegetable stock. Bring to boil, cover and leave to cook gently for about 30 minutes or until the carrots are very tender. 
• Puree the soup in a food processor (I'm wishing I had a had blender for this part; it's just too messy to do it in my upright blender). 
• Ladle soup into bowls and swirl a teaspoon of yogurt on top of each. Garnish with pepper and parsley and serve. 

Makes about 4 servings. 
I'm quite impressed with this recipe. I must admit, I was a little concerned it was going to be too bland, but it's not. It would taste delicious with fresh garlic bread....perhaps tomorrow night.

A Cookbook/Cooking Challenge

Sarah over at Simply Cooked made a brilliant suggestion: why not try a recipe a week from my new collection of cookbooks?  I can't think of a better way to start exploring what delicious recipes the books have to offer.

I'd like to present the first of a series of posts (hopefully weekly) where I will share what I'm cooking from Friedel's cookbook collection (now my cookbook collection). I'll try to mix it up and use as many of the cookbooks as possible, though I can't promise I won't repeat cookbooks. It'll depend a bit on what I have in my fridge to work with.

Today I had a head of cauliflower that needed to be cooked. And I've got to make something that will appeal to the 11 year old I hang out with once a week. I'm not going to have time to prepare anything tomorrow, so something cooked ahead of time would be a huge help.

Recipe #1:
Baked Pasta with Cauliflower and Cheese 
from New Recipes from Moosewood Restaurant, p.158-159

Bechamel Sauce

• 1/2 cup butter
• 1/2 cup flour
• 4 cups milk, heated
• 1 1/2 Tbsp. Dijon mustard
• pinch of nutmeg, preferably freshly grated
• salt and pepper to taste

Other ingredients:

• 1/4 cup vegetable oil for sauteing
• 4 cups chopped onions (I used 2 large onions)
• 3 cloves garlic, minced
• 1 head cauliflower, cut in florets
•  6 ripe tomatoes or 3 cups canned tomatoes (I used probably half of this, but they were tomatoes from my mom's garden which are twice as flavourful as any other tomatoes around)
• 1/2 cup chopped fresh basil (or 2 tsp. dried basil)
• 3 Tbs. lemon juice (completely forgot to add this!)
• 1 pound pasta shells (I used 1 box of whole wheat macaroni)
• 1 cup grated Parmesan cheese
• 1 1/2 cups shredded mozzarella (I used cheddar)
• seasoned bread crumbs

Prepare the Bechamel sauce: melt the butter in a heavy sauce pan on medium heat. Sprinke in the flour, whisking constantly until smooth. Add heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt and pepper and let the sauce thicken further on low heat. Remove from heat and cover.
Saute the onions, garlic and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes more. Add the tomatoes and simmer until the cauliflower is tender.

Cook pasta al dente and then drain.

In a large bowl, combine cooked pasta, the sauteed vegetables and lemon juice (oops! forgot that one). Mix in the Bechamel sauce. Put half the pasta mixture in an oiled baking dish. Sprinkle half of each of the cheeses over top. Add the rest of the past mixture, and the rest of the cheese. Top with seasoned bread crumbs.

Bake covered at 375 degrees for about 30 minutes, and then uncovered for about 15 minutes or until bubbling and golden on top.

Serves 6-8

PS. The recipe suggests you serve this with Italian greens, but I'm going to serve it with roasted kale, because the kid loves roasted kale, and the green + garlic will go so well with cheesy pasta. :)

Delicious!

I'm out of the habit of blogging. I have lots of lovely pictures to post, but keep forgetting to do so. Maybe this will get me started!

Last week I made a delicious summery salsa and I wanted to share it. I'm not even sure if anyone is following my blog anymore, where I've been such an infrequent poster!

The original recipe is from Whole Foods, one of my favourite sources for recipes. Almost every recipe I've tried has turned out perfectly and is delicious and full of flavour!

The following is copied directly from Whole Foods's Recipe website. I didn't do much measuring. I chopped up about 3 tomoatoes and 2 nectarines, and added more cilantro and lime than was called for, just because I love cilantro and lime. :) I served the salsa on top of pan-fried haddock (which you can't see for all the salsa in the picture above). Also, I don't have the patience to cube everything so neatly as Whole Foods did....but it still looks delicious.


Fresh Salsa

Makes about 2 cups

Salsa has lots of advantages: It seems indulgent, but it's actually a healthy choice, fat free and loaded with flavor and vegetables. It's inexpensive, especially when the ingredients are home grown or in season. It's versatile because you can make it hotter with more peppers or make it sweeter with fruit. And it's easy!

Ingredients

2 cups chopped tomatoes (or a combination of tomatoes and fresh peaches, nectarines, mangoes or grapes)
1/3 cup chopped yellow or white onion
2 tablespoons chopped cilantro
2 tablespoons lime juice
1 to 2 jalapeño or serrano peppers, stemmed, seeded and finely chopped
Salt to taste

Method

Put all ingredients into a bowl, toss well and serve chilled or at room temperature.

Nutrition

Per serving (about 4oz/1/2 cup/116g-wt.): 25 calories (0 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 150mg sodium, 6g total carbohydrate (1g dietary fiber, 3g sugar), 1g protein

Thank you Queen Victoria!

....for the long weekend!
It was a glorious one! We had perfect weather all three days, and I did my best to take advantage of it.

On Saturday, R. and I went to Mahone Bay. We took the long route, Hwy #3, and made a few stops along the way. As it turned out Mahone Bay was hopping this weekend due to the Mussel Festival (who knew?!), but we still managed to find the a super quiet spot to enjoy a delicious picnic lunch of brie + artisan bread + tomatoes and carrots.

The neighbours were very quiet, needless to say!...but we enjoyed their company, particularly Sophia's.
Mahone Bay really is a perfect daytrip for a sunny Saturday. I wish I had taken more photos. It's such a pretty little town. We wandered through some of the shops. I had gone with an idea of finding a pair of shoes at the Mahone Bay Trading Co., but didn't find what I was looking for. It's a little surprising that in this tiny little town, you'll find a HUGE shoe store. It's largest shoe store stocking Clark's I've ever been in (even in Toronto!). All I bought in Mahone Bay was an ice cream (from a new ice cream shoppe and was having a 2 for 1 sale), and a rhubarb custard square. Yum!
Sunday was an eventful day, not so much for me, but for a dear friend who was running the Blue Nose Half-Marathon. Personally, I can't imagine running 21 km, even if I was being chased by someone/something, so in my mind this is really an accomplishment to celebrate.Her fan club wandered around the city to cheer her on, and after it was all said and done, we enjoyed a feast at the Mongolie Grill where you pick your own ingredients for a stirfry. It's a pretty fun concept and delicious too! Afterwards we went back to my place to relax and catch-up and later enjoy a dinner together. I love having people over because it's so much more fun cooking for other people than for just me. I made a moussaka with Greek salad and served pita & roasted red pepper dip with it. And for dessert, inspired by the treat I had in Mahone Bay, I made super decadent rhubarb custard bars. Wow they were good....but you don't want to eat too many of them, that's for sure. They are rich, rich, rich!

Rhubarb Custard Bars

Base:
2 Cups All Purpose Flour
1/4 Cup Sugar
1 Cup Cold Butter or Margarine

Filling:

2 Cups Sugar
7 Tablespoons all purpose flour
1 Cup Whipping Cream
3 Eggs, beaten
5 Cups Finely Chopped Fresh or Frozen Rhubarb, Thawed and Drained

Topping:

2 Packages (3 ounces each) Cream Cheese softened
1/2 Cup Sugar
1/2 Teaspoon Vanilla Extract
1 Cup Whipping Cream, Whipped

In a bowl, combine the flour and sugar; cut in butter until the mixture resembles coarse crumbs. Press into a greased 13 x 9 x 2 inch pan. Bake at 350 F for 10 minutes. Meanwhile for filling, combine sugar and flour in a bowl. Whisk in cream and eggs. Stir in the rhubarb. Pour over crust. Bake at 350 F for 40 - 45 minutes or until custard is set. Cool.

For topping, beat cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spread over top. Cover and chill well. Cut into bars.

Yield: 3 Dozen

After a game of Dutch Blitz, everyone went home and I went to bed.

And here we are, today, the last day of the long weekend! After such a busy Sat. and Sunday, I was in no rush to do anything this morning. I enjoyed a slow morning with lots of CBC radio and dozing and not much of anything. Stupidly, I saved all the hard work for the heat of the day - and whoa! was there heat! It was 29 C in Halifax (33 w/ the Humidex). But the sunshine was nice, and I'm not complaining. Even when it's hot Halifax is still waaaay better than Toronto in the heat. There's hardly any smog, and being so close to the ocean means that the evenings cool down nicely. I love Halifax in the summertime!

This afternoon I bought some plants and got my patio garden started. I decided to forego with vegetables this year. For the amount of produce my little garden yields, it's hardly worth it. Especially since I can raid my mother's garden for delicious things! ;)





So this year I've decided to go with flowers and greenery. I want a lush, pretty garden this year, rather than practical. The problem is, I'm not sure I know what I'm doing. So today I just bought a few things that looked nice and planted them in my planters. We'll see how they'll do. I did plant a 'salad' box of romaine lettuce and an herb box with parsley, chives and basil.

I still have a little more to do - I want to pick up a hosta and I need to plant another hanging basket, get my scarlet runners planted, and add a couple more plants to my railing planters - but most of it is done now. Soon, I'll be able to sit back and enjoy the greenery and pretty flowers. I hope.

Well, that's it for me. I'm going to sign-off now, and maybe go to bed. The sun and the activity has left me a little wiped.

I hope you all enjoyed your weekend as much as I did!

Soup is served!

I made the most delicious soup today and had to post about it. I found the recipe on another blog, Alice in Paris Loves Art & Tea, and was thrilled to see that I had all the ingredients already. No shopping required - I like that! I'd post a photo if I could figure out how to download photos from my new camera. For some reason the program launches, but won't download. Ah well, I'll figure it out.

Here's the recipe:

Jamie Oliver's Spicy Parsnip Ginger Soup (adapted)
2 T olive oil or coconut oil
knob of butter
1 large onion, peeled and roughly chopped
2 carrots, chopped
2 celery stalks chopped
2-4 cloves of garlic, peeled and roughly chopped
a thumb-sized piece of fresh ginger, peeled and roughly chopped
1 tablespoon garam masala ( Optional, an Indian spice)
6 parsnips, peeled and chopped into chunks
1 litre vegetable stock or chicken stock
500ml milk or coconut milk (2 cups)
sea salt and freshly ground black pepper
OPTIONAL:fresh red chili, deseeded and finely sliced
OPTIONAL: handful of fresh coriander leaves
crusty bread, to serve

Heat a splash of olive oil and the butter in a large saucepan over medium heat.
Add the onion, celery, carrots, garlic, ginger and garam masala. Gently fry for around 3 minutes, until fragrant. It will stick to the bottom of the pot a bit but don't worry, when you add the broth you scrape it up.
Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours.
Pour in the stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
Add the milk at the end and if you don't want to that's ok, it's fine without:) I didn't add it.

After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.

Serve with a sprinkling of sliced red chili, a few coriander leaves if you like, and a good chunk of crusty bread.

The hunt for kale....and how I organize my recipes

I have a confession: I went to Pete's Frootique today. I know it's Sunday, and usually I try to keep Sundays as a shopping-free day, but yesterday was busy and I didn't get a chance to get into stores at all. Instead, I spent the day with my grandparents, and even got snowshoeing!


But back to Pete's Frootique...

For those who aren't familiar with Pete's, it's a market-style (organic) grocery store filled with wonderful things! Pete Luckett is the fellow that started it all, and he has a farm in the Valley. For my Toronto friends, Pete's is a lot like Whole Foods or Pusateri's. It's an experience, more than a grocery store! The market is beautifully laid out, the displays are artfully done, and you can find a lot of imported food, mostly from the UK.

Today I was on a mission though. About a month ago, I went to the Wolfville Market with a friend, and picked up some kale. After about a week of sitting in my fridge I decided it was about time I did something with it. I'd never cooked kale before, but it's supposed to be one of the healthiest foods to eat, so I thought it'd be worth a try! I found a recipe online that sounded decent: Sauteed Kale with Garlic Onions & Lemon. (I didn't get to participate in Sherrie's food challenge this week, but if I had this would've been my entry for Thursday's vegetarian recipe.) It was delicious!! In fact, I had to restrain myself from eating the full amount of sauteed kale in one sitting! Since then, I've haven't been able to find kale - I tried my local Sobey's and Superstore, the Halifax Market and Wolfville Market (to find locally grown), but no luck. Well, fortunately, Pete's had lots! I bought a big bunch of kale for 2.49. Yay!While at Pete's I picked up a few other things (it's almost impossible not to!): a new tea, Clipper Organic White Tea with Raspberry, grapes and pineapple. And I also stumbled upon a rack of recipe cards. So here's my 2nd confession of the day: I'm not at all creative when it comes to cooking. I need inspiration, and I need instructions. So when I come across recipes that look good, I'll try to make sure I get a copy of that recipe. The result has been an accumulation of so many scraps of paper, labels and recipe cards that were stuffed in my recipe book. Each time I picked it up, a million scraps of paper would fall out.

So here was my solution: Now, I know this may be a bit too obsessive-compulsive for most people, but I thought this was brilliant. I spent an evening in front of the TV, putting together this recipe box system. Sure, it took a bit of time to figure out what groupings I wanted, and to print and trim the labels to fit (thank goodness for my label maker!), but the end result was worth it.

Supplies: box with lid from Dollarama ($1), 3 pkgs of card dividers (only 1.5 used) from Dollarama ($1 ea.), blank coloured recipe cards from Dollarama ($1).

And here they are in their permanent home: I think there's a lot that can be said about someone from their recipe collection. My recipe book is full of family favourites, and recipes I've gotten from family (like great-grandmother's molasses cookies, or Bear River chocolate cake...). It's also full of my regular rotation of recipes - meatloaf, baked beans, risotto, etc. And often the pages are splattered with batter, and then there was that one unfortunate incident where I left a can of frozen orange juice out on the counter overnight and it exploded leaving a sticky orange goo all over my recipe book and walls..... .
So, I'm curious to know what other people do with their recipes. Do you collect recipes? transcribe them onto cards or in a book? where do you put/stash them?

(It's probably the Archivist in me that makes me just a little bit curious about how you organize your recipes.)

A visit with good friends

...That's how I spent yesterday. As always it's wonderful to spend time with friends - these particular friends I've know for over 17 years. I still find that hard to grasp. How has 17 years passed by so quickly?

Of course no visit is complete without food. We enjoyed a delicious 4 course meal together. The meal could best be explained as "fusion" cooking. Sampling good foods without worrying about what goes with what.

Starter
Creamy pumpkin soup
garnished with freshly ground nutmeg
and a sprinkling of chocolate

Main
Thai red curry with chicken and peppers
served on a bed of rice noodles, steamed swiss chard
and crispy papadum

Tea
Fragrant blooming green tea with jasmine

Dessert
Chocolate-mint icebox cakeRecipe courtesy of Martha Stewart.

There's no other way to enjoy good food than with friends!

And though I tease this particular friend about the abundance of gourds inside and out of their home, it's beautiful decorated for the autumnal season. I can't wait to see the house at Christmas-time!