February 02, 2007

The Culin-Oscar-py

This is one night I wish I smoked and drank.
- Grace Kelly, 1954 Academy Awards










We've belittled, criticized, scoffed at, and been sickened by the excess of celebrity - Our first Oscar party was about foods you're ashamed of, but eat anyway - so now I've thought a twist would be useful...and maybe even inspirational to us all...the foods you're most grateful for and who introduced them to you...

This year I'm turning the Oscar party into the Culinary Oscar Party - now known as the Culinoscarpies 07. (I know that sounds like an unpleasant medical exam...but this is the country where two political parties, the conservatives and the reform party merged and no one caught their new name before it was made public...no one...caught this: the Conservative Reform Alliance Party - I'm not kidding...they pulled it within a day...)

So I'm going to invite any food blogger and reader and friend who wishes to...to write an acceptance speech - thanking whoever they like for the foods they're most grateful for. Recipes encouraged of course.

Steve has already added the first in the race for the best:

"I ate these chocolate chip cookies because, they like me...they really, really like me."

The Oscars are February 25th...

I'm tagging a few favourite people to get started, and some people I think would salivate at the thought of an acceptance speech about food: Annie, Kristen, Julie, Matt, Adam, Melissa (the first meme I replied to as a neophyte blogger), Shauna, of course Kate, and Meg (although she's on holiday this week)...You're all my daily bread (gluten free, of course, Shauna).

*The picture at the top is actually Grace Kelly in a champagne ad...how perfect! It's from here.

February 01, 2007

Of Lemon Dreams & Groundhog Days

I've been saving this recipe for a while...hoping to make hope work - as in spring arrive...So on the eve of Groundhog Day this is meant as an offering to the gods...

Now for the afficionados out there...I do realize that this picture is of a prairie dog...not a groundhog...but it's worth the diversion..in the name of art...

This was taken by my friend Karen at the stuffed prairie dog museum in Alberta - It is only one of many dioramas they've developed for what I presume they think is their surplus prairie dog population. This was my favourite...but there was one of prairie dogs at the hair salon...Anyway...moving on.

I notice a couple of people this week (like Becks & Posh, and the New York Times) have decided it's time to dream of lemons. And I couldn't agree with them more.

This became a dish we devoured last spring when the local asparagus arrived (Mum found it) and it turned out every single time. Now it hovers near extinction in our house since Steve is now a lacto-gluten free freak. I'm working my way around it...

Lemon Asparagus Fettucine with Shrimp

12 large shrimp peeled and deveined
1 lb asparagus
1 lemon
1 lb fettucine
6 green onions, chopped
1 clove garlic, minced
1/2 cup whipping cream
1/3 cup fresh chopped chives
butter
salt & pepper

Consider grilling the shrimp...but also consider not grilling the shrimp...decide what kind of balance you'd like the dish to have...

The recipe calls for slicing the shrimp lengthwise...but I cooked them whole.

Take the woody ends off the asparagus. Peel the stalks, if they're at all tough, but don't if they're young and fresh. Blanch the asparagus for 3-5 minutes. Keep the asparagus water. Put the slightly cooked asparagus in a bowl of ice water then drain them well.

Cut them into 2" lengths. Set them aside.

Grate the rind of one lemon into nice strips and juice it. Set aside.

Cook the fettucine in the asparagus water, add more if you need to. About 8 minutes. Reserve 1/2 cup of the water and drain the fettucine.

In a skillet, melt 2 tbsp of butter over medium heat. Add the green onions, the garlic and salt and pepper. Cook until soft - about 1 minute.

Stir in the cream, the lemon rind and 2tbsp of lemon juice. Bring to a boil.

Add the shrimp and asparagus until shrimp cook through - about 3 minutes.

Toss with the fettucine. Add cooking water if it's too dry.
Stir in the chives.
Enjoy a taste of spring...

Political Wisdom

My friend Lauren just emailed me this. She knows me. She's flown with me. A lot. She's seen my palms sprout fountains as we approach runways.

I happen to think any 8 year old who curries favour with the pilot of any plane she's on has a stellar political future.

Wish I'd thought of that.

January 30, 2007

Hope & Optimism

Another flutter from the fridge door -

"Hope is definitely not the same thing as optimism. It is not the conviction that something will turn out well, but the certainty that something makes sense, regardless of how it turns out."

- Vaclav Havel


Tell me the poet/politician/former president of Czechoslovakia wasn't up to his elbows in pastry when he thought of this.

In the fragile world of hope and optimism, my friend Carol shines a beacon. She is a bulwark against my occasionally cynical, always skeptical mind. If you put out positive stuff, positive stuff happens. And it seems to. For her.

I am not so convinced. I am more convinced that the earth is neutral. That we live. That we die. Fate? Meant to be? Cosmic energy? Reincarnation?

Nope. I doubt it...Let's say I'm open to conversion, because I like the idea of it, the story of it, the potential.

Carol and I usually drown our disagreement in more wine, and get down to eating.

And in this discontent of winter, I can't think of a better recipe to represent hope and optimism and Carol's energy...than her recipe for mac & cheese.

Carol's Mac & Cheese

1 lb. elbow macaroni
1 tbsp butter
1 jalapeno pepper, minced
2 tbsp all-purpose flour
1 cup milk
1 tbsp coarse-grained mustard
1/2 lb. extra-sharp cheddar cheese, grated (and supermarket varieties tend to be too mild, it might be worth heading to your favourite cheese shop)
1/4 cup, parmesan, grated

Cook the macaroni. Drain well. Return to pot and set aside.
In medium saucepan, melt the butter over medium heat. Saute the jalapeno for 1 minute, then add the flour. Cook for another 2 minutes, stirring constantly. Whisk in the milk and heat to boiling.
Add the mustard and cheeses and stir until smooth.
Pour the cheese sauce over the macaroni and toss.

That should serve 6...

Namaste...

January 29, 2007

p.s.

My fate met a vacuum hose this morning.

Not five minutes after I posted my inspiration for the day, I sucked it up to the oblivion of a disposable dust bag inside a Dirt Devil...

Adds new meaning to the adult philosophy of "suck it up"...the worst lesson I've had to learn as an adult...

A quote to get me going this week...

This now lives tucked onto a corner of my fridge door - wedged behind the factory decal - I cut it out of the paper a few years ago and occasionally it flutters to the floor and gets retucked behind a bunch of others. It fluttered just the other day...I think I'll post it here...'cause who knows, it might relate it to food.

Simplicity is not a goal, but one arrives at simplicity in spite of oneself, as one approaches the real meaning of things.

- Constantin Brancusi

January 26, 2007

Cumin, Sage and Windchill...

I'm in the mood for risotto.
Because it takes patience.
And because it's January.
And this is the month that tries the nerves.
Worse than that, it's a month that is merely a rehearsal for the interminable one that follows it.
These are the days when I sit staring at the weather network's website for Florida, California, the Caribbean...somewhere, anywhere I can fly direct (because I hate flying, so no extra, unnecessary, even-if-they're-scheduled, especially-if-they're-not, landings, thank you)...
Which leads me to expedia and all the seat sales and last minute deals...
Sigh.
But, no deal.

Steve does the baking - and has mastered the art of the gluten-free chocolate chip cookie - and while I indulge, I have been looking for comfort in savoury dishes. To paraphrase Ms. Reichl, comfort me with squash. I console myself that in payment for my tolerance, in transferring my tension to the kitchen, I am bestowed a steaming plate of this perfumey, lovely risotto.

I have this feeling, like a radar ping, that the food world is tired of risotto...that's it's so yesterday's butternut squashable, it's so pomegranate passe, so over-cilantro'd, but...I still admire its subtle texture and tastes. It's like a blanket. So there.

I searched around for risotto recipes and discovered this - Roasted Butternut Squash Risotto on the Gourmet site. It's from 2001. As you may know, I love b/sq...it's in the great vegetable pantheon (even if just the thought of it makes a dear friend heave) or actually vegetable-like fruit pantheon, one of the Three Sisters.

And in this recipe the squash ups its reputation with roasting and then gets a huge kick in the ass from that wonderful partner cumin and also fresh sage. And it's pretty.

I don't cook enough with cumin...

I made this last year for the first time (in fact the first time I had made risotto at all - at new year's, for 8 people, yikes...must have had lots of champagne by then, because risotto had intimidated the hell out of me). I think I was getting cocky because I'd made my own chicken stock and it was clear. Meaning I was fortified, unstoppable: with enough champagne in me and enough clear stock in the vat, I could accomplish anything.

Here's to making it through January and onward...


Roasted Butternut Squash Risotto

3 lb butternut squash
6 cups chicken broth
1 medium onion, chopped
1 tablespoon unsalted butter
1 1/2 cups Arborio rice (9 oz)
1 teaspoon minced garlic
1/2 teaspoon ground cumin
5 tablespoons finely grated Parmigiano-Reggiano (1/2 oz)
1 teaspoon salt
1 1/2 teaspoons chopped fresh sage
4 oz arugula or baby spinach (6 cups), stems discarded and leaves very coarsely chopped

Preheat oven to 450°F.

Halve squash lengthwise and seed, then cut crosswise into 1 1/2-inch-wide slices and season with salt. Roast slices, skin side down, in a shallow baking pan in middle of oven until tender and golden, about 50 minutes.
Set aside 6 crescent-shaped squash slices for serving and keep warm. Cut flesh from remaining slices into 1/2-inch pieces, discarding skin.

Start risotto after squash has been roasting 40 minutes...

Bring broth to a simmer and keep at a bare simmer, covered.

Cook onion in butter in a 4-quart heavy pot over moderate heat, stirring, until softened, about 6 minutes. Add rice, garlic, and cumin and cook, stirring, 3 minutes.

Stir in 1/2 cup simmering broth and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding the next, until rice is creamy-looking but still al dente (it should be the consistency of thick soup), about 18 minutes total. (There will be leftover broth.)

Stir in squash pieces, then stir in cheese, salt, sage, and arugula and simmer, stirring, 1 minute. (If necessary, thin risotto with some leftover broth.)

Serve risotto immediately, spooned over reserved squash slices.

January 25, 2007

Birds & Fungus

We were determined to conquer all the hiking trails of the Monteverde Cloudforest in Costa Rica.

It was our second day and we found ourselves running on the trail – with a bunch of young women all well armed with cameras and binoculars. All you could hear was whispering, rustling clothing, pounding feet on the dirt trail, then the incessant buzzing, like an insect, of autodrives as zoom lenses popped in and out frantically finding the focal length to photograph one of the most sought after birds in birdwatching world: The resplendent quetzal…and here...which I call the whaleshark of the bird watching world.

Now resplendent…okay seems a little egotistical, a little hi falutin’, a little breathy, a little over the top for just a bird. Until you earn the honor of seeing one.

And then you suck in your breath – and your heart beats - and your eyes pierce through the trees like the predatory land mammal you are, and you pull your eyes away from the lens to catch the eyes of someone near you because of that human need to share the spark of discovery, of wonder, of, well, of resplendence.

Do you have any idea how much work it is to be resplendent…all the time?

Neither do I. I’ll bet the black-faced solitaires hate them – considering the song of the solitaire made me stop still every time it echoed through the trees – think of someone caressing the edge of a crystal glass with their wet finger. Resplendence for the ear, not the eye.

We saw a number of quetzals over two days – including a pair making a nest. We were in awe.

These student birdwatchers, almost all female, were in their early 20s and on their "reading week."

What happened to getting your first credit card, flying to a beach, scoping guys at nightclubs, getting hammered on tequila and puking outside while your best friend holds your hair back? Isn't that reading week?

These girls were serious and giddy at the same time. Bearing backpacks filled with all they could want in life:
  • the official, weighty, 2” thick bird bible of Costa Rica - check
  • another on South America if necessary - check
  • and of course, a guide to Migratory Pathway birds too who might be wintering here from North America - check
  • cameras, lenses, binocs, mononocs, a raincoat and an energy bar…and notebooks and pencils in order to furiously scribble down the count… check, check, check, check, check check, check and check.

This is not a hobby that will get you laid.

I said when I came back that I’m in serious danger of becoming one of them - a birder…and I fit the cartoon profile: I’m white, I’m female, I have Anglo DNA, I find nightclubs annoying, I don’t care about fashion, I listen to public radio…
...and I could have stayed there for days.

I’m doomed to hunting soon for the finer points and best prices of binoculars and buying a Tilley hat…Okay, I already love Tilley hats.

All this burst like a dam through my mind because I was actually looking up mushrooms.

And the entry in wikiland said mushrooming was like birdwatching. It’s that simple. And they’re probably right.

The only mushroomer I’ve met in the flesh was a cameraman I worked with a couple of times in NYC named Jeff. And I liked him very much. Which put mushrooms in good stead with me – not that they weren’t, I’ve always liked mushrooms - but he opened my eyes to what else is out there – the varieties.

Jeff is calm, erudite, well read, a gourmand, and (gasp) a liberal who sent me an email the first time G.W. Bush was elected, apologizing for what Bush was about to do to the world – he was joking, but it wasn’t so funny after a while…

And he told me about heading up to his weekend place with his family – and going into the woods for a good mushroom scavenge. He loved it. He talked about it with the bloodlust of a hunter…and how you have to be careful or the mushroom can get its own back in the potentially lethal game of hunting or hunted?

So about a month ago, on Christmas Eve I had a soup that reminded me of Jeff's passion…We were enjoying our annual dinner with our wonderful friends Nicole and Jean Paul. Who became even dearer when they installed a fireplace in their living room a couple of years ago.

Note to self: cultivate friendships with people who have fireplaces and pools and maybe summer cottages with wild mushrooms in the nearby woods.

The wild mushroom soup was good. No I mean great. Smooth, creamy, and looked gorgeous with speckles of mushrooms throughout. Oh I just can’t do it justice.

I know it was good because I slurped it back in seconds at a table filled with people who were in awe (or fear) of my gullet’s power…

It’s a nasty habit I have.

If I like your food, I’ll absorb it with focus, silently, like a machine, with my ears closed, and my eyes, mouth and nose completely on overdrive. And I eat with a speed that makes people back away from me carefully, making no sudden moves.

My mum laughed out loud watching a holiday video of me once. I was on a dive boat, eating lunch. The chef on the boat was a recent grad from the CIA and he had made a delicious meal – can’t remember what it was, I was probably hypothermic from the morning dives and working on pure animal instinct.

There I am on the video, in a chair, in the corner, plate on my lap, biting into something, staying inside myself and just nodding. And then biting again. And nodding.

Mum told me I do that all the time. She was wiping tears from her eyes. I had no idea. I’m not so sure it’s that funny. I think it pushes me beyond food lover, certainly bypasses any gourmand status I aspire to, and straight down into the glutton territory.

I am embarrassed by it…when I think about it…when I’m finished what’s on my plate.

I try to eat more slowly. I do.

Fortunately the lights were low at Nic and JP’s table that night so no one could see my cheeks and ears burning bright pink (again my Anglo DNA surges forth).

Nic tells me the Wild Mushroom Soup is from, will wonders never cease, The Silver Palate Cookbook – the cookbook that’s garnered me a couple of favourites that I’ve written about, but which often overwhelms me at the research stage with a tsunami of ingredients until, at the risk of drowning, I just put the book back on the shelf.
But there are gems in there.

My friend Nicole – we both call ourselves Nic – is a smart woman with a good heart, and a wonderful cook, another in my pantheon of instinctive cooks, who makes it all look easy…so if you haven’t tried this concoction and you’re feeling Januaryitis kicking in, get out to the corner vegetable market and root through the mushroom section…and give this a try…it will warm your soul…and, possibly, make you feel resplendent.

Enjoy…

Wild Mushroom Soup
From The Silver Palate Cookbook, p.173
6 to 8 portions

2 ounces dried cepes, morels or chanterelles
¾ cup Madeira wine
8 tbsp (1 stick) sweet butter
2 cups finely chopped yellow onions
2 pounds fresh mushrooms
salt and freshly ground pepper, to taste
4 cups chicken stock
1 pint heavy cream (it says optional…har har har)

Rinse the dried mushrooms well in a sieve under cold running water and soak them in the Madeira for 1 hour, stirring occasionally.

Melt the butter in a soup pot. Add the onions and cook, covered, over low heat until they are tender and lightly coloured, about 15 minutes, stirring occasionally.

Trim stems from the fresh mushrooms and save for another use. Wipe caps with a damp cloth and slice thin. Add caps to the soup pot, season to taste with salt and pepper, and cook over low heat, uncovered, stirring frequently, for 15 minutes.

Carefully lift mushrooms from bowl with slotted spoon and transfer to soup pot. Let Madeira settle a moment and then pour carefully into the soup pot, leaving sediment behind.

Add the chicken stock and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until dried mushrooms are very tender.

Strain the soup and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the liquid and puree until very smooth.

Return puree to the soup pot along with remaining liquid and set over medium heat. Taste, correct seasoning, and thin the soup slightly with heavy cream if it seems too thick. Heat until steaming and serve immediately.
The Mongolian stamp is from this website: http://www.birdtheme.org/thumbnails/thumbnails.php?coid=193

January 24, 2007

Fascinating Project


I saw a link to this documentary on the 'net - Manny Crisostomo of the Sacramento Bee followed these teenagers for a year through a boarding school for weight loss. If you run your cursor over the photos on the front page, you'll see the before and after...

January 22, 2007

Not all calories are equal


Wisegeek has posted a comparison of foods at 200 calories...kinda interesting...




thanks to al's morning meeting again for this tip...

Portion Distortion

Found this website thanks to Al's Morning Meeting at the Poynter Institute...

If you can't get the birth rate to climb so as to create more consumers, just increase the portion size and get people to eat more...profits up on all sides: mega food corporations, health organizations, drug companies...they all win...food, yum, the opiate of the masses.

My cynical side. Monday morning. January. Canada.

January 19, 2007

Deprivation is good for you.

Few nowadays would understand the word: doing without, holding back from indulgence, earning something. I think we all need a dose of deprivation to make us take our world a little less for granted.

You wouldn’t know it today from people’s grocery carts, restaurant bills, credit cards and mortgages. They keep their smiles plastered on, faithful to the destructive path of owning more with less. You can buy happiness, on credit. Nothing down. Pay later.

Even George Bush exhorted us to keep shopping after 911, so the terrorists wouldn’t win.

I try to hang on to those moments when I was doing without – with no choice in the matter – either because of location, or poverty, or by actual choice.

And of course, now I’ve married into a partnership which considers monthly credit card balances the ultimate sin, well, maybe penultimate. (Okay that’s one of those words that people almost always use incorrectly. Along with factoid.)

Before Steve and I got married we spent days talking about finances and budget, coming clean on everything…including my credit line (known to freelancers as unemployment insurance.)

Anyway, he won’t give the bank a dime. He won’t even use their ATM machine because they charge him. He goes to the bank. He deals with a teller. He refuses to add to their bottom line.

When I look at their bottom line I squirm with discomfort. Partly because my mutual funds are filled with bank stocks, so their good bottom line might do my bottom line some good…anyway…
I try to hang on to that feeling of doing without – because it puts in relief all the little things that are good – life has more colour than normal – I get a little giddy – I find myself smiling in my sleep.

Travelling cheap does it. In spades.

Coming up on almost five years ago, I trekked up to the Annapurna Sanctuary in Nepal. Ten days there and back. You can walk up as far as the base camp for the assaults on Annapurna I, which starts at almost 13,345 feet (4095 m). On the way you stay in hostels, eat local food (and after a certain point you pass a stupa which guards the mountains – and no meat is to be eaten from that point on). So dhal baht…all the way, ad nauseum.

Now the sanctuary trek is also known as the Coca Cola trek…because the soft drink is borne on human and donkey backs all the way to the top to sell to trekkers, at prices that increase with the altitude.

I’m not a coke drinker. I lived for their chai. And learned how to say it, tea with milk please.

Water was at a premium. Hot water even more so. I was too cheap to pay for it and nervous when I looked inside the shower huts, and shuddered at the thought of being in there starkers. And paying extra for the privilege? As if.

I saved my money.

I had to ration it out day to day until I got back to the nearest bank town. And since rationing has never been a strong philosophy, I was particularly alone and particularly particular.

So I did without. No matter how good the Mars bars looked in the cabinet.

I woke up before dawn on the day our guide and I were to head up to the final heights of Annapurna Sanctuary. It had snowed for 12 hours and 18” now blanketed the landscape in the moonlight. It was quieter than any place on Earth. To my left the mountain they call Fishtail was silhouetted against a full moon. To my right was an expansive, smooth, crystalline canopy of snow stretching up into the distance. We wanted to be up there for dawn.

My guide, Ripa, was asleep…and I waited. And waited. I gave my room to one of the mountain dogs who was outside and begging to come in…he got the other bed…I sat on my sleeping bag, on my cot waiting for some signs of human life.

Ripa finally roused himself and knocked on my door.

When I got outside with my flashlight, I thought I was going to kill him. He was wearing a fleece jacket, his baseball cap, cotton (!) shorts down to his knees, gaiters up to his knees. It was -10c (14F) I’m from Canada, I’ve jogged in January…I knew what I was doing. It was starting to occur to me, he didn’t.

We took off into the darkness. I followed his footsteps in the deep snow. Then it became apparent, I was following a circle. Ripa would stop. He’d look. He’d proceed. And he wouldn’t answer my question: Are we lost? And with our flashlights fading, I traipsed behind him. The trail started looking like a rain dance roadmap…I was getting more irritated, so I entertained myself with how long it would be before they discovered his body and if I could get out of the country in time…

He finally admitted he couldn’t find the trail.

Men.

So we both lowered our eye lines to the snow, scanning across it looking for any sign of previous paths. I pointed to the right edge of the small valley we were heading into. It just appeared - a slight indentation that wound its way to the top. We could see the buildings of the base camp in the distance – and while they looked about 15 minutes away…they were about an hour. (tricky not-so-little mountains)

I looked at Ripa with glee. We’d found it. And then I looked at his knees. They were actually knocking.

I had been suspicious about his intentions to go up there since the day before. He had led my new friend Andy up there. They walked up in the snowstorm, to no purpose because there was no visibility. They came back giddy anyway. Like two buds, old pals. And I had a feeling that Ripa didn’t want to get up at dawn, didn’t want to walk up there again, didn't want to walk a woman up there, and certainly not a single woman – and why wasn’t she married? Why didn’t she have children? Why was her hair so short? What kind of woman comes here? Alone?

I had been building this trip in my head for ten years. Not just wanting to see the Himalayas…but to be in the Himalayas. And I’d saved money. And I’d found the time. This was my time.

So I told Ripa to go back to the hostel and wait for me. Have breakfast. I’ll be back in a few hours – and we’ll head back down.

I headed off alone. And then I heard another trekker from the inn behind me. Richard, an Englishman had caught up with us, no surprise. His wife, Fiona, was struggling behind, bundled in winter clothing, and suffering from whatever she ate the night before which was fighting to get out of her, no matter how many layers she was wearing. (I think she wins the day’s hero award.)

Their guide Indra was helping her.

Richard and I plowed on. Well tried. By 13,200 feet I was walking slow, catching my breath every few steps, feeling like we might be close to Everest’s height by now. And the snow was deep. I kept telling Richard to go ahead of me if I was slowing him down. He refused.

We heard Fiona shout something at us from below. She was pointing ahead of us. And as I turned back I saw the sun hitting Annapurna (the shot at the top of this post), then all the other mountains in the Sanctuary in their well ordered and literal hierarchy - Annapurna III, Gangapurna, Annapurna South. The sky was as dark as outer space, the sunlight lit the snowy peaks like a pink beacon, the wind caught some of the snow and majestically, playfully tossed it into the air in long trails of white mist.

Annapurna - I was just reading Frances and Anna Lappe's book, Hope's Edge...early on she writes that the sanskrit word for food is Anna. The Indian goddess of food is Annapurna. Maybe I was drawn here in mystical ways?

The sun was hitting base camp itself when I reached the plateau at the top. I had cut the trail that many would follow that day. It felt wonderful.

Then someone suggested I walk around the low level buildings, ‘cause I was missing the point.

The Sanctuary came at me full force as I rounded the buildings. The peaks surrounded us in a circle. I actually felt my knees go out under me and I fell into the snow. I just wept. Really. I was so surprised at this outburst. I apologized to the woman who had showed me the way round the buildings. She said, “Don’t apologize. I did exactly the same thing yesterday.”

It was more than I had imagined – despite being well trained by guide books, pictures, videos, friends’ accounts…this was even better.

We heard avalanches to the left, ice cracking like thunder, wind trails above, and there was Annapurna in its power ahead of us. An expedition had left the day before to try to conquer its peak. I could see the path they’d taken across the icy field. And I tried to imagine them up on those forbidding walls. And I knew then, that I did not have to climb a mountain. I would never be a mountaineer. I didn’t need it.

I stayed up there for a little while…had chai, of course, with milk…then with a somewhat heavy heart I turned into the sun, which was now blazing in the thin air, and started back down the trail I had cut earlier. People were now starting to appear below in lines along the path, heading toward us. (I kept wondering if they had followed the circles we had plowed.)

I was overwhelmed as I walked down. We rolled in the snowbanks, slid where we could, played like idiots most of the way back to the hostel at Machupuchre Base Camp.

Which means I spent my time at breakfast trying to dry my socks and boots. Then we headed down to catch up with Rachel, Andy and their porter, Pim, who had descended the day before (Rachel had not wanted to go on. She feared she was suffering altitude sickness and wanted to get down as fast as possible. Hence Andy raced up in the snow to the base camp the day before and then returned to go down with her).

We had to cross the valley to the shaded side because we were in avalanche territory. And Ripa raced ahead of me irritated and anxious to get back to his sidekick, so he often left me behind to catch up with him. I decided not to rush.

I was too high, too ecstatic to care about his irritation anymore. I had been up there.

We crossed back to the sunny side of the deep valley, and came across avalanche debris that had blasted through since we’d walked that path a few days before. There was no way around it. We climbed up massive blocks of ice – each one the size of a transport truck…and we didn’t stick around to marvel at them for long. It was disconcerting to look straight up into the sky where it had come from. You’d have no chance.

In fact just two weeks later three trekkers, a woman and her daughter, and a lone man were killed here after they’d gone ahead of their guide. I read about it in the newspaper in Kathmandu, after my bus accident. Another story. Another time.

As we descended, the air became warmer and sweeter and I got the buzz of richer oxygen saturation…you know – like when athletes train at high altitude so they can benefit from the richer air once they come down. So despite having been hiking since about 5am, I was possessed with an energy that was inhuman.

We left the snow behind, the rhododendron trees bloomed for us, the monkeys played in the trees across the valley, I peeled off layers of winter clothing as I descended into spring – into new life.

This was one of those markers – there was life before I did this – and life after.

So we entered the hostel we’d agreed to meet at, burst through the door and our friends cheered as we came in. Others who were on their way up, looked at us in some awe. I could see in their eyes exactly the feeling I had going up. Was it really just a few days ago?

At that point, we kept asking people who were on their way down past us if it was worth it all. Just tell us if it’s worth all this? And they’d stare off, looking like Moses coming down from Sinai. They’d say, “oh yeah…it’s worth it. Keep going.”

And now, that was us. Andy asked me what I’d seen and I couldn’t help gushing. He looked disappointed that he had made it, but hadn’t really experienced it. It didn’t seem fair.

I went and put my pack in the room, grabbed some toiletry stuff (including one of those camp towels…which I renamed damp towel, because that was its main feature…all the time). And I had another look at the hot water shower stall.

You know, it didn’t look so bad. Had they renovated since we passed by here four days ago? Or had I? I went in. It was the most beautiful shower I’ve ever had, the steam poured out between the cracks of the walls, and I reveled in it.

Where this place had been freezing before, it seemed balmy now. I walked around without my jacket. I joked with everyone. I was calm and purely happy - looking forward to my infusion of dhal baht for dinner. Grateful.

And I ordered a Mars bar.

I sat outside and looked around, and I carefully, slowly, ate it.

And I was overwhelmed by how wonderful it tasted, how everything seemed. And I hoped against hope, I would be able to hold onto that feeling. That it would give me compassion, and temper my needs.

I went to bed that night, smiling, without knowing it. I woke up at some point - it was still dark. I didn’t open my eyes, they were still turned inward and upward to the mountains, and I realized I was smiling in my sleep.

I haven’t been the same since.

p.s. Rachel and Andy married the following year and have a little girl named Ruby Georgia…

Photos:
The first is the glimpse we had of Annapurna at sunrise, while still on the trail.
The second is a coca cola empty, nepalese style. The valley in the back is where we'd just been on our way back.
The third is Richard, Fiona and Indra, me at front, with Annapurna I behind us.
The fourth is the view from the base camp back down the trail we'd just come up - if you click on it, you'll see one person way down the trail, which will give you a sense of the context.
The final shot is of our trekking party, me, Rachel, Andy in the back, Ripa, and his colleague, Pim.

January 02, 2007

The courses of life

New Year’s Eve. Not my favourite. I feel forced to reckon – with the year, with my place in the world, with my life. I feel forced to be happy.

And I am happy. Dammit.

I just don’t like being told what to feel, and when, and how, and just because it’s December 31st.

So I think many, if not most of us, plaster a smile on our face – adhered best with champagne I believe - and go forth into the night and into the dawn of a new year.

I’ve spent money on the big blowout parties downtown (and been reimbursed with 5 hours of techno, pounding, crappy music), I’ve been to small bars with live music but with about as much room as carp in an aquarium (okay the dancing was fun), I’ve been blottoed into a new year by a pitcher of killer cosmopolitans by an expert friend who had been a bartender in college.

And I’ve woken up resolving: I will NEVER, EVER drink again…I will exercise more, will never drink again, will be nicer, will never drink ever, will save money, especially by not drinking, and reduce debt, again, not ever drinking ever will help…these are not in any particular order.

Last year my resolution was to use the f word less. Seriously. It’s the television folks, I swear.

This year I’m hoping to defeat my tendencies to live by two ethos(es? ethies?): flying by the seat of my pants at the last minute...and the "that'll do" tendency. They're often related -because that's the best I can do if it's at the last minute...if I'd had more time, I'd have done it better...you see the circle circling eh?

So far so good - wait a minute. I just paid December's phone bill today...

So. Resolutions are f... stupid.

Last new years was the year when my friends Jain and Andy first asked if we could cook together for a table full of their friends. I thought that sounded like fun. So we did…long, slow, small courses, with rests in between – it was so successful, I knew we were in danger of having created an exhausting tradition.

We feasted on: Andy’s lentil/lemon soup with homemade yogourt, I found Donna Hay’s recipe for balsamic lamb, roasted and served on a bed of roasted potatoes with green beans, then I made roasted butternut squash risotto with wild mushrooms and my own chicken stock proudly simmering in a big pot at the back, Andy roasted a pork tenderloin with a wondrous mustard sauce and asparagus roasted in balsamic butter. People were lolling around like they were at a food orgy…it was very satisfying. And exhausting. But satisfying.

I hear time dulls pain and tired feet. It is the great healer.

So, almost 360 days later, just before Christmas, we went over to Andy and Jain’s and Andy’s eyes were positively twinkling in anticipation of our new year's eve dinner – like an 8 yr old who can tell it’s a toboggan under the tree.

So the menu negotiations started by email last week:

Lamb cutlets on spicy rice noodles? Did lamb last year.

Roasted veal tenderloin? Veal? Like No.

Wild mushroom risotto? Ditto, risotto last year. And Jain not so much into the ground fungus.

A winter salad with roasted nuts, goat cheese, pomegranate on greens? I’m saladed out. How does anyone get saladed out?

It all sounded good to me. Well, except for the veal.

Back and fork we went.

On the day, we went over early to start prepping…and Andy plastered a smile on my face with a delicious, crisp glass of sparkling wine. Just to get the creative juices flowing. No forced happiness here. I threw on my apron with élan.

We were feeding seven. The table looked like nature had spread itself open in anticipation – Jain has a natural gift for flower arranging and table setting – dried rose petals had settled down the centre, two small bouquets of flowers anchored each end and tea lights flickered here and there.

So my dear Steve and I joined our friends and did what seems to give me great pleasure and comfort and happiness - we ate our way into 2007 – a year that promises change, risk, challenge, and overflowing with potential…

I made a creamy butternut squash and pear soup, pushed a little with fresh ginger and nutmeg.

Steve then prepped pan-seared scallops in herb butter that we served on basmati rice to which I’d added caramelized onion and dried cranberries. We were going to kabob these on the bbq so they'd have that great smoky flavour, but the weather was not cooperating, so we pan fried some red/yellow peppers and some cherry tomatoes to dot over the rice as well.

I got the salads plated after that. Arugula with granny smith apple and fennel slices, bejeweled by pomegranate seeds and finished with curls of parmesan cheese and a drizzle of raspberry vinaigrette.

Then Andy and I thought pasta or something close would be timely. I made a tomato sauce that morning with a slight kick. Then I found a recipe from Jamie Oliver for a ravioli filling - ricotta, roasted pine nuts, generous portions of grated parmesan, nutmeg, salt and pepper. Polenta sandwiches...of course.

I took two slices of polenta and sandwiched the ricotta filling on the inside. I baked them for 15 minutes, then ladled some tomato sauce over it, and topped it with some roughly ripped basil leaves – and a little more grated parmesan to finish it off…people actually gasped...wow.

Then the front door opened and our friends Karen and Steve arrived from their flight home from Vancouver (where Karen had made the tagine recipe for her family). So we set two more places and the main course came to the table.

Andy brought out a magnificent sirloin roast that he’d cooked with a fig wine sauce. He served it with green beans doused in pine nut butter and roasted potatoes we’d cut into fingers that could be dipped in a thickened garlic/spring onion yogurt sauce.

By now it was 11:50pm…and 2007 was going to be brought in with champagne and dessert…it was perfect.

We did it without the television – just relying on our own sense of time and the clock on the DVD player…that was as close as we got to Times Square.

Once we’d settled down, Jain brought out martini glasses filled with tiramisu…smooth, creamy, with a kick…and she says she doesn't cook.

By about 2:30, I was still sitting at the end of the table, leaning back in my chair, almost sliding out of it but for the need to nurse my second cup of coffee, looking at the refuse of a table after a feast - looking at people's faces glowing in the last of the tea lights - everyone wiping tears of laughter as they listened to stories by a couple of gifted, natural storytellers - catching Steve's eyes and locking on for a few seconds - and thinking.

New Years. I reckon crossing the divide with a full belly, a champagne flute, a great love of my life to kiss is just about all the reckoning I need. My tastes and philosphies are simple.

This is how traditions start. Beware.

Or at least wear comfortable shoes.

And Happy New Year.

December 21, 2006

Proud as Punch with extra rum...


$40,000 - 40K...40 grand...40 smakeroos..the bloggers have arisen...they've contributed $40,000 to the Menu for Hope campaign...it ends tomorrow.

See? Being over 40 can feel amazing.

Need & Want

There’s a difference.

A Toronto comedienne made that the spine of her show a few years ago as she told the story of her evolution – or devolution – into her 40s.

Her marriage collapsed under the crush of what she implied but didn’t say was infidelity, she sold the matrimonial home, bought a farm she called Wit’s End and went off to lick her wounds, contemplate life and experience working a farm…which of course meant she had reams of material for her show.

…Like, turning 40 and losing her nouns. They evaporated, like that stuff…you know…the thing…in the morning…the moisture stuff…oh come on…you know…that.

My friends and I all thought we were going to die on the spot…only to be discovered with a mass case of failed bladders.

Want and need…I want that…I don’t need it…but I want it.

I get it.

I was thinking about it this morning as I was thinking of kitchen tools – well, as I do at least part of each day.

Want and need - our kitchen.

I’m not a gadget person. Nope. If a gadget’s ratio between required space and use is inversely related…it goes to the garage sale pile. I feel the most passionate about this when I think about kitchen appliances that force their presence on my counter – oh so meager counter space (Justin Spring would approve).

Popcorn makers, rice cookers (I know they perfect the art of rice cooking, but I trust my instincts now with a pot on the stove – having been encouraged by an old boyfriend’s Iranian buddy who just swept a wand over a rice pot and it was perfect…so I do the same…it’s just about patience – as is most of cooking – that, and wrapping the lid in a clean tea towel if you were a little generous with water), slow cookers, can openers, jar openers, vacuum sealers, blenders, mandolins (though we have two)…I may want them, I don’t need them.

Now…microwaves (reluctantly – I’ll use them to heat leftovers, and soften butter), coffee makers, toasters, and in lieu perhaps a toaster oven (which I don’t have, but which I understand now if you’re on your own and don’t want to heat a whole oven for a pork chop), are all welcome on or near my countertop because I find them useful…daily.

This is my rant right? Yours is probably completely different. I glory in that. The toys can change easily – the distinction is want and need. I’m just sayin’ is all.

Now want can grow to need pretty quickly, if you’ve noticed. Like…my cutting boards. I have a large block I bought years ago and love and use everyday…I need that.

My tongs that sit in the jar next to the stove for quick egress of something volcanic – I love that I can grab them and smack them authoritatively on the bottom to provoke the arms open on their spring mechanism…I need them.

And my wooden spoons – where do wooden spoons come from? They’re like pets in our family. I don’t remember EVER buying one…so how I adopted them I can’t tell.

Except one: my favourite little guy…a six inch spoon, worn down by loving turns in soup and sauces and custards…it’s now darkly, richly stained by its history.

…I purloined it in a custody battle…a breakup that included me practically throwing a whole set of Henkel’s knives back at him – knives that he’d given me as a Christmas present in our less hostile days, because I loved cooking and he didn’t - he actually asked for them back (it was darkly amusing to try to imagine what he thought they might be for) …so I collected a box load of stuff he’d given me, knocked on “our” former apartment door and threw the box contemptuously at him and told him I’m bigger than he is…spiritually…

I use the spoon with glee…so I’m not so sure about the bigger spiritual thing…in this case I think the spoon NEEDED me…no really.

My knife. Now I know that Clotilde when she was talking about kitchen tools said she didn’t think knives were as important as everyone makes out…and I sort of agree in one sense…they don’t HAVE to cost a ton of saffron, or the earth, whichever. Mine, I’ve written briefly about, is from a supermarket in England. I went there specifically after I’d tried it at my friend’s house – thinking I was using something that had been tempered by Shinto monks under a full moon using fairy urine – and he told me it had cost him 20 bucks. When I'm cooking elsewhere, it comes with me. My six inch wonder tool. I wish I’d bought two. I’ve had it for almost ten years I think…Not a Henkel in the place…

When Steve collided with me from the outer reaches of singledom, he brought with him a propensity to experiment with cooking and a digital meat thermometer. Oh. My. God. It’s what gives me some peace of mind when my own propensity to cook too many vegetables with a roast gets me distracted. I used to rely on the billowing smoke.

He also brought the Standing Mixer. ‘Nuff said. I said yes five weeks later.

My indulgence on the want side of life is probably Gabe’s pottery. She’s a friend of mine who produces dishes, no, vessels, of nature. She combines all the remarkable reds, golds, browns, blues, that our place in the world offers up and lets them streak through her, to the glaze, to the kiln…to my table…and I’m grateful. I get a rush when I pull them out of the cupboard and see them on the big wooden table in our kitchen. I don’t exactly need them…but I think maybe my kitchen sprite does…

Aha! I DO have something that qualifies as a gadget that most people would sniff at: an egg poacher. With four cups sitting on a frame in a pot over boiling water to make my most favourite eggs in the world…slightly runny poached eggs on toast…the best.

I didn’t spend the fortune a freelance writer earns on it…I bought it at one of those big box stores in one of those malls that Steve’s nephew refers to as the FCF: fascist cluster *uck. When are we going to support independent retailers/restaurants again? We NEED to.

Our kitchen does have almost everything it needs – including a gas stove. No industrial/restaurant monstrosity that requires its own natural gas generating plant in the backyard…just a simple home stove – it’s bigger than its insides seem – it has NEVER let me down – it’s gentle and beloved by me…

Which leads me to think the greatest tool this kitchen offers is its spirit and the spirit it evokes in me. I started my blog writing about the life in my kitchen – and how it evolved into our kitchen – it’s the heart of our home – it’s warm and wooden and simple.

So I find myself not wanting more…not needing anything for this kitchen to help me love better. Okay except counter space…I need counter space.

I could go on…there are more tools/toys/potential Christmas presents in here that deserve recognition - many that fall into the need category.

But, as Ms. Shamas said at the end of her show: I could go on…but I don’t want to.

Here’s hoping you have what you need and can see it…
With love and peace…Nicola

December 15, 2006

Love & Hope

The ride from 2006 to 2007

I love that I conquered my fear of risotto.
I love that I pickled beets for the first time.
I love that I now make my own chicken stock.
I love that we tried to make pretzels.
I love the smell of onions cooking.
I love that I feed people who are lovely to love.

I love that I have a bigger family now.
I love that I love Steve -
and his spice rub and his rib sauce and his cookies.

I love that he's fearless in the kitchen.

I love that I blog.
I love its freedom.
I love that I found what I love.
I love sharing my life and its accumulation of stories.
I love that through blogging I also found MFK Fisher, Ruth Reichl’s books, Julia Child, Calvin Trillin and have so many more to explore.
I love that through blogging I’ve “met”
Julie at Kitchenography and Annie at A Good American Wife.
I love that this is such a talented community of strangers linked by a not-so-strange, magnetic passion.
I love the inspiring people -
Matt, Kate, Meg, Molly, Shauna that keep me striving.
I love when people write to say I’ve touched the centre of why they cook too.

I hope to get better.
I hope to figure out this photography thing.
I hope to figure out the website design thing.
I hope to try ever more interesting things for the home kitchen – and stay well away from restaurant aspirations.
I hope I keep conquering stuff I fear in the kitchen, and out.
I hope to keep finding a voice here.
I hope to keep appreciating what I have.

I have everything I need…
As Shauna wrote:
Yes.

I send all of you wishes for Love and Hope for the holidays and for 2007. Yes.

December 14, 2006

Tartdom

It never occurred to me that people go full bore at Christmas – making everything.

Their own wreaths – our Jain.

Their own xmas cards – our Karen.

Their own dinner of bloody caesars and popcorn – our Carol. (Kind of like a bloody mary...Actually to be fair, she doesn't limit them to Christmas - and if you go full bore for Christmas, my point is you'll need these by January).

My Mum makes her own martinis.

But, more to the point, she also makes her own mincemeat – for mincemeat tarts at Christmas. It’s one of those foods I've always thought just grows in jars somewhere. At the Cross & Blackwell jar place. It just appears every November on store shelves, in a sort of exotic, archaic aisle of strange Christmas foods. One of those foods you don't think you want to know too much about.

I have always loved mincemeat tarts. Always.

Mincemeat tarts…Christmas ritual. Essential.

No tarts? Hold the snow…park the sleigh there fat boy…let the reindeer idle man.

So a few weeks ago, when I found a fresh slew of plastic containers at a local grocery chain with big, huge, almost pie-size mincemeat tarts…I bought a six pack.

I washed them down with a big pot of tea. Did I say them? As in plural? Okay...yes...I had two. I fed my bereft palate, which after a year’s tart fasting, meant I thought they tasted pretty okay. Besides I probably didn’t let them hit the sides of my throat as they went down to my hips.

There were six on Friday afternoon. There were two by Sunday afternoon, when my friends and my Mum came over. So I carefully cut up the remaining tarts while the tea did its brewing.

Carol feigned disgust. She rightly complained that these weren’t Mum's tarts so she wasn’t going there. Mum glowed. Jain waxed on about Mum’s tarts…and Mum glowed.

The poor helpless chopped up bits of tart on the plate looked pretty much like remainders from an industrial tart plant…which of course is what they were.

So Mum, pleased as punch to be needed…set to work. Within the week, the kitchen was a haze of whizzing blenders, flying knives, empty brandy bottles (for the cooking you understand), mixers standing up to the glutinous, heavy demands. Out came the essential but highly specialized Christmas pudding…a fruitcake that will be devoured not denied…pastry all ready...and the mincemeat.

Mum doesn’t have a special recipe…but she’s modified one from Delia Smith’s Christmas.

I thought I’d throw out there the possibility for anyone who might secretly long for a mincemeat tart but feels the stigma of the fruitcake thing creeping up on them, of making mincemeat for themselves…standing up for your rights in tartdom…reclaiming mincemeat…and finding out once and for all that there isn’t meat in it…sort of…

Enjoy…

Homemade Christmas Mincemeat
Makes 6 lbs (2.75 kg)
1 lb (450 g) Bramley (unpeeled) apples, cored and chopped small – of course in North America find a sour apple you like – granny smith?
8 oz (225g) shredded suet (it’s fat – ask the butcher at your supermarket – you can also get a vegetarian version – it's crucial, so don’t skip it)
12 oz (350g) raisins
8 oz (225g) sultanas
8 oz (225g) currants
8 oz (225g) whole jixed candied peel, finely chopped (I hate peel, so Mum adds more of the previous fruit
12 oz (350g) soft dark brown sugar
grated zest and juice of 2 oranges and 2 lemons
2 oz (50g) slivered almonds
4 tsp mixed ground spice
½ tsp ground cinnamon
nutmeg, grated
6 tbsp brandy

Combine all ingredients, except the brandy, in a large mixing bowl, stirring it together thoroughly. Cover the bowl with a clean cloth and leave mixture in a cool place overnight or for 12 hours. Pre-heat the oven to 225 degrees F (120 degrees C), cover the bowl loosely with foil and put it in the oven for three hours.

Remove the bowl from the oven and Delia then says, "don't worry about the appearance of the mincemeat, which will look positively swiming in fat. This is how it should look." As it cool stir it occasionally; the fat will coagulate and instead of it being in tiny shreds it will encase all the other ingredients. When the mincemeat is quite cold, stir in the brandy. Pack in clean, dry jars, cover with with a disc and seal. It will keep in a cool, dark cupboard indefinitely, although Delia suggests devouring it within the year...

Yeah. Tartdom...

December 07, 2006

A Place Called Home


I saw a mountain the other day.
It was on tv.
It was in the corner of the living room and I was on the other side of the room…so it was pretty tiny, relatively speaking.
But it made me breathe in deeply. Like I was there. I relaxed. I grinned.
I love mountains.

Probably because I grew up on a flat part of the Canadian shield (which is kind of like a mountain, only lying down and squished as a glacier slid by – this was during a bona fide ice age, not to be confused with a Canadian winter).

Now Toronto is nice – it’s not mountainous – though our house is at the top of a pretty wicked hill.
I started thinking about how I don’t actually belong to this place…I belong to the people in this place.
I started thinking about place. Place and its role in us.

I respond to places or I don’t.
Steve said he doesn’t respond to places.
And if you subscribe to this philosophy, I think that makes us dog people, not cat people…don’t tell the cats.

Actually, I think we just haven’t found our home place yet…that’s what I think.

So I thought some more – what places have touched me? Here are some places where my spirit has danced –

Here’s a given. The heart of mountain land - Nepal – exotic yes. Friendly and open and warm hearted too. I can still close my eyes and imagine the sun rising on Machupuchre, the mountain they call fishtail. I can still see the open smile people greet you with. The kids who run up and pose for your camera. It’s one of the world’s poorest 48 nations. I can still see the Buddhist temples in Kathmandu that help you feel you’ve figured it all out – in fact it’s that communion with place I think. Nothing has ever come close to the spectacular scenery I’ve experienced there. And on my trek into the Annapurna Sanctuary I learned the value of appreciating a hot shower and a Mars bar.

Vancouver – aaah…mountains and ocean. Vancouver has been dubbed a supermodel of a city by my friends who call it home – they claim it’s very pretty, but not very deep. But my spirit dances here because this is where my Auntie Joan lives – so I find wherever she is, I feel at home. And I can get an excellent cup of tea…and she’ll probably have some cake in the cupboard. Maybe fruitcake. Maybe iced with mountains of marzipan.

If I’m in Vancouver I head over to Lighthouse Park. From there I can see Bowen Island and think of a brunch we had there at the Tuscany Restaurant with homemade croissants, including chocolate, and wondrous lemon ricotta pancakes with scrambled eggs and glorious coffee – it’s worth the ride in the boat…

Anyway, at Lighthouse Park I can stand in the trees, I can feel the mist (it does rain in Vancouver, I’ve heard), I can smell the cedar, I can watch the seals in the water…it is just what it is, the way it wants to be, and I am a speck in nature’s dust trail.

My literal home – I mean the place where I breathed first - England. My Aunt and Uncle’s ancient and simple farmer worker’s cottage in Essex – a county that suffers from a lot of ridicule (Brits treat Essexers like Canadians treat Newfoundlanders, and Americans treat Canadians) but it’s not so bad. Plus it’s where my other blood is, my tiny extended family. And since I came to Canada as a baby I only discovered my family at age 8 - after mine had imploded. I literally shared DNA with these people – which if you’re a regular reader you’d know is a fine blend of deoxyribonucleic acid and orange pekoe.

My Aunt would fill us with her trifles and mincemeat tarts and pies…oooh her pastry and for me…her bramley apple pies. If nothing else, that makes England a green and pleasant land.

London in particular. I remember visiting Paris a few years ago and then heading to London and getting the contrast instantly. I love Paris. I get excited just walking the streets and looking up…I didn’t have the heart to get on the Metro because I thought I’d miss something. So I walked everywhere. Paris is another in the supermodel category – beautiful, glamorous, definitely haute couture - and it knows it. London is more in the old cardigan category – not so full of itself in the same way – confident, but with more personality, a history to die for…as many did.

Killarney Provincial Park – Ontario…there is a slope of pink granite high above George Lake where you can take your coffee at the end of the day, behind the campsites, to a sheer pink wall that slides a 100 feet down into the water. You can sit up top at sunset, and watch the sun go down behind the white granite hills of the La Cloche mountains. If you’re familiar with the Group of Seven impressionist artists, this is the park where they often painted and the landscape that you’ll see in the windswept fir trees and dramatic skies. I’m always happy there, even if I hear a bear.

I still get that rush of excitement as I near the sea. I mean, the real thing. I’m surprised I don’t have piles of buckets and spades stored somewhere, ready at a moment’s notice, at the whiff of salt in the air. I remember heading to the sea for the day in England – cousins, grandmother, aunt, mum, buckets, spades, and Action Man in his very silver astronaut suit (my cousin went nowhere without him - that's him drying off at my feet). We’d sit in the sand, backs to the wind, eating our sandwiches out of plastic wrap (or fish and chips in this case) and our tea from a flask (thermos).


There is only one place that has awed me through to my core in terms of age – of ancientness…and I caught the feeling in a fleeting moment, through a car window. The land was flat, the sun was scorching, the earth was its reddish, goldish, brownish self and one lone acacia stood off in the distance with its canopy feeding a cooling shadow under the tree…it was Kenya. It was old. It was the one place that seeped up from the ground through me how old this part of the earth is – like an inaudible voice.

Place…

I love being on the move. I was just thinking about how excited I get when I’m going somewhere – I should clarify, on land.
Not a great flyer. I do get excited about meeting people at airports – I don’t get excited by flying.
But boats, ferries, trains, cars, buses (until one I was in fell down a hill in Nepal)…I like the feeling of being on my way somewhere. One day maybe I’ll find the excitement in stopping. I’ll get that rush from finding my actual place in my place. But I don’t think that’ll be for a while – there’s so much to do/see/hear/and, of course, taste.

Vancouver photo from http://www.triumf.ca/vancouver_images/images.html
Acacia Tree from http://www.life.uiuc.edu/plantbio/digitalflowers/Fabaceae/6.htm

December 06, 2006

Dressing Up

What's pissing me off about an association for dressings and sauces is their assumption of me. There's a whole organization, paid really well, I'm sure, to convince me I can't do it. That it's easier to just buy the bottle of Italian Dressing off the shelf. Yes it is. But it comes with loads of baggage - what's in it? how was it made? why does it last more than a year before being opened? how can it be better than something I make with my own loving hands? How? Why? How much?

I've bought into how easy salad dressing is to buy - and bought into how hard it must be to make.

Since I started cooking here in my lovely, little kitchen that has character and integrity, I haven't bought any manufactured salad dressing.

Last night I whipped up some scrambled eggs for Steve and I, and crumbled in some fresh thyme and some beautifully smoked wild salmon (it said wild on the label anyway). I made a green salad with cherry tomatoes, cucumber and toasted walnuts to go with it. On top - a whipped up dressing...it takes 3 minutes.

I have some cranberry/raspberry jam in the fridge (hypocrisy alert: yup it's store bought), so I threw about a teaspoon in my mixing cup, dashed in some white wine vinegar, then mixed it up and drizzled in a little olive oil. I read somewhere you only ever taste the dressing with a lettuce leaf...so I dunked away...slight sweetness, slightly tart, smoothed with the olive oil. We've done that with a few fresh raspberries too...

I've also juiced half a lemon, thrown in a dash of sugar and drizzled in the oil for a fresh, light zap on the greens.

And of course balsamic mixed with a little mustard so that it'll bite into the olive oil as it pours into the cup...yum.

That's some corporate secret...that's created a whole industry of processed food...

To soothe my rant, I thought I'd include something on the more exotic side of dressings and sauces.

I tried this recipe for sabayon on fresh fruit for dessert one night - for Jain's birthday. Its texture is beautiful, its colour a gentle backdrop for dramatic blackberries, kiwi or strawberries...or all of them. And Steve could eat it because it had no dairy, but looks like it does. It's courtesy of Lucy Waverman who develops lots of recipes for the LCBO website (one of my anchors for trying new stuff). And while I thought it would be in the souffle ballpark for hit and miss, it was dead easy. Thanks Lucy.

Late harvest sabayon - if you dare...
6 egg yolks
¼ cup (50 mL) sugar
¾ cup (175 mL) Late Harvest Riesling
In a heavy pot over low heat whisk together egg yolks and sugar for 5 minutes or until mixture is pale yellow and tripled in volume. Whisk in Riesling. Continue to whisk for another 5 minutes or until mixture is thick enough to see the bottom of the pan as you whisk.

In their recipe, they pour the sabayon over pineapple, mango, passion fruit and fresh figs quartered. I poured it over a selection of raspberries, strawberries, blueberries and blackberries...if it ends in berry...I'm in.

Look I found a prepared version on the internet...

I'm ranted out for now...enjoy. Peace.

December 05, 2006

Dressing Down

In my email box this morning was a press release from something called The Association for Dressings & Sauces...I'm not kidding. ADS...the shortening version.

The headline:
"Association for Dressings & Sauces Encourages Everyone to Embrace the Holidays the Healthy Way"

ADS is "an Atlanta based trade association of salad dressing, mayonnaise and sauce and other condiment manufacturers..." Never mind what they were pushing...you're smart enough to figure it out...rest assured it goes on top of all the fruits and vegetables you're supposed to eat to stay healthy.

That's almost as funny as the Snack Food Association...

Here's some counter spin from the Center for Media and Democracy - an interview with Eric Schlosser . (disclosure, I donate to the center, it is one of my causes)

Here's to happy, healthy, well fed, independent thinking brains...

The Best Shortbread Eeeevvverrrr

People get dogmatic about it.
They get testy.
It's too crunchy, it's not crunchy enough.
Too sweet, too greasy...
Once it's in their mouths, they either gag or look sublime...

aaaah...shortbread.

I thought I knew shortbread...I've been to the bottom of many a Peek Frean's bag. I thought I knew. I've devoured plenty of shortbread that looks from its wrapping like it's been picked fresh off the heather-covered hills on the north side of Hadrian's Wall, in the home of Pringle pullovers, the home of lads and lasses, the birthplace of haggis and itchy shetland wool (both testament to the sheep's last laugh)...

I didna kno nothin...I'm a wee bairn in the world of shortbread.

At least I was until I was trained in this wondrous example of whipped shortbread. At the risk of getting unimaginative, this tooooooo, is from my lovely friend Karen, who has just moved from our lovely city of Toronto - and the city is the sadder for her absence.

One year we, the graces and I, got together not long before Christmas to bake a whole batch of stuff. Karen brought recipes for the shortbread, for cranberry squares, for almond cookies and truffles...a few of the specimens made it home in the box...the remainder came home wrapped on our hips. But we drank wine, ate munchies, and stood around the big harvest table at Jain's stirring, mixing, spooning and gabbing...moments of grace that make me grateful these beautiful women are in my life.

Now theeeez shortbreads are the kind that are gentle, kind, and just melt in your mouth - you don't actually eat them, you just infuse them into your body through your mouth. I hope you love them as much as I do...the secret is in the icing sugar and in the whipping...

Whipped Shortbread
1 cup butter (unsalted is better)
1/2 cup of icing sugar
1 1/2 cup of flour

Preheat oven to 350 degrees (F). Cream the ingredients together. Beat/whip for 10 minutes (this is a breeze if you have a standing mixer). You can grease a cookie sheet or two while you're waiting. Drop the batter in tablespoonfuls onto a greased cookie sheet. Bake for 10-12 minutes.
I check on mine at the ten minute mark...they're ready when they start getting brown on the edges. I found letting them cool on the cookie sheets makes them easier to move later, because they can be quite fragile as newborn cookies.

Prepare a cup of tea...grab your book or crossword...curl up with your dog/cat/spouse/tartan velour throw and just live to taste and enjoy. Peace.

*that's a picture of Steve's legs in the kilt he wore for our wedding...

November 14, 2006

Broken Spine, the fourth edition

Part of the reason for my wine habit is to give me an excuse to go to the liquor store here in Toronto and pick up the latest edition of their home grown and totally free, I mean, totally free, magazine Food & Drink. Believe me? I just figure while I'm there picking up the rag...I might as well disguise my visit with a bottle...Believe me yet?

Anyway...the Holiday 2006 issue came out a little while ago and as usual they have so many beautiful recipes, it makes my stomach rumble while I'm in line waiting to pay for my latest Syrah. In return for the free-ness, I just have to marshal my way through hundreds of booze ads...

While marshalling away the other day, I came across their recipe for apricot stuffed loin of pork. Which put me in mind of my copy of The Silver Palate Cookbook - and where it's bent now. Its spine now demands that I look at page 105. Fruit Stuffed Loin of Pork. So I thought I'd share it with you.

I've made this often and the recipe has spread to friends far and wide. I even make the sauce when I don't have all the ingredients, just to cook the meat. It's very beautiful too, as you slice through it the fruit and the garlic start looking like a still-life painting.


Fruit Stuffed Loin of Pork - adapted from, and hats doffed to, Rosso & Lukins and The Silver Palate Cookbook

4lbs boneless pork loin roast
1 cup pitted prunes
1 cup dried apricots
1 garlic clove
salt and pepper to taste
8 tbsp sweet butter, softened
1 tbsp dried thyme
1 cup of Madeira wine
1 tbsp molasses
watercress(for garnish)

Preheat your oven to 350 degrees F.

I take a long, narrow knife blade and cut a slit through the length of the roast, right down the middle. Then, as they suggest, I take the handle of a wooden spoon and work it down the slit to open the meat a little. I use the handle to then start stuffing the dried fruit into the middle of the roast. Alternate the fruit and try not to end with a prune (it just doesn't look right, believe me on this).

Cut the garlic into thin slivers and then using a knife to cut slits into the roast's surface, insert the garlic slivers into the slits. If the roast isn't already bound with twine, do it now and then rub it with salt and pepper.

Set the roast in a shallow baking pan and smear the meat with the butter. Sprinkle with thyme.

Stir the molasses and the Madeira wine in small bowl. (I never have a bottle of Madeira at hand, but I usually have Port wine...it's works like magic.) Pour the mixture over the roast.

Set the pan in the middle of the oven and bake for 90 minutes or so. (20 mins to the pound). Baste the meat frequently.

Don't overdo the meat. When you pull it from the oven, let it rest under tented foil for 15 or 20 mins. Cut into thin slices, place on a platter, and pour the pan juices over it all...Garnish with watercress if you like...

You can imagine how good the leftovers are, made over into sandwiches...

And above all, may it give you joy...Bon Appétit.

November 10, 2006

Mussel Mania

Okay so here’s my contribution to cooking flippantly…very Zen.

Mussels with Stilton - for Julie

2 or 3 Shallots, chopped
1 or 2 Garlic cloves, chopped
White wine, enough to cook the mussels and provide a base for the dipping sauce, ½ a bottle? A Bottle?
About 1lb of mussels, cleaned and debearded…when you wash them they should all close up...whichever ones don’t close are probably dead, so throw them out.
Heavy cream – don’t try to skimp on this, because it’ll break apart the thinner it is. Use what you feel enriches the sauce without causing instant coronaries.
Stilton cheese – crumble into chunks…probably a ½ pound to a pound depending on how many mussels you buy.

In a large frying pan that has a lid, sauté the shallots and garlic in a little olive oil, don’t let them brown. Add the wine, bring to a simmer and add the mussels - cover with a lid to steam them. Check back in a few minutes and if they’re all open to the world, pour in the cream and stir. Let simmer a few more minutes then throw the stilton over the whole heap and allow to melt a little. Taste and add salt and pepper as needed. Pull off the heat and serve – right in the pan if you like.

Make sure you have beautiful, crusty bread sliced up for dipping.
Have a wonderful weekend and great eats.

Thanks to NOAA for the mussel pic - http://oceanexplorer.noaa.gov/explorations/02mexico/logs/oct17/media/mussels.html


November 09, 2006

My cutlery drawer


Shrink-wrapped Buddhas in Bangkok

If you saw my cutlery drawer, you’d be sure I don’t even know how to spell intuition, let alone live it.

One person has kindly called it Zen, others openly call it tight assed. And they’re both right. My forks and spoons lie on their sides, in perfect precision waiting for their marching orders.

I prefer Zen though.

There is peace in that ordered drawer – it’s pleasing to the eye, well, my eye. And thus pleasing to my soul.

I apologize to no one.

My kitchen tool drawer is another story. Not so Zen…more Zennish, pseudo-Zen, faux Zen, pretenZen.

The knives rest gently on a rack at the back of the drawer, to protect their edges. The rest of the tools are just thrown in at the front with almost abandon.
Almost.

Their handles all face left – as Steve and I are southpaws.

Is there such a thing as Zen-assed?

What I’m trying to get at is intuition – letting go – and pursuing cooking from the gut…leading to an incredibly satisfied literal gut. Our kitchen is a place of Zen – relaxation, a place for the senses, a place of enjoyment.

(Except when cooking a roast dinner, when it looks more like an Olympic sport of timing – and things get very, very steroidal especially between me and the gravy).

But otherwise, there’s a clear moment in my day when I put the laptop down, I get up and go into the kitchen. I turn on the lights over the counter, pull out my large cutting board, dig around for my favourite chef’s knife (a 6-inch chef’s knife from Sainsbury’s in England that I bought for 9.99 (sterling) and couldn’t live without) – and prep an onion. Slicing an onion is the start of something glorious…and that is definitely Zen.

It’s not like a lot of family kitchens – they often remind me of drive thru’s or warzones, littered with facts of life as people fly past looking for the next energy hit – a fuel pump for life. Snacks as shrapnel.

Cooking just doesn’t matter there…it’s not loved there…food surrenders there – becomes complacent – empty.

The Mums in my life ran family kitchens – feeding their children and their husbands with a mixture of love and duty. Most of them also worked. And now that they’re almost all divorced/widowed/single/and seniors, they take it easy in the kitchen.

And having cooked through the 60s and 70s when processed food was Better! Cheaper! Faster! And maybe even healthier (we’ll test it later!), they now look at me as if I’ve got three heads when I make stuff from scratch.

But then they’ll take something in hand and make it for me…and their intuition kicks into gear. None is trained as a cook, nobody has chef’s blood – but their food is wonderful. There is something indefinable that they put in the pot that works.

The closest I’ve come to understanding it is – they’re relaxed. They hate fuss. They just get it done.

Their tongues and noses working full time – tasting and sniffing for weakness, poverty in something – a little more salt, or sugar or wine. Gravy always behaves. Breads always rise. Pastry wouldn't dare crack - and if it does who cares...we'll patch it later.

My Mum and Auntie Joan who love to cook for dinner parties when they’re together are often missing half the ingredients they need. They make up the rest with a lot of, “oh that’ll do.” “I don’t think curry in this…how about mustard?” Or “we don’t have any shrimp, do you think sausage would be alright?”

And when they sit down to first try their own creation, they apologize in advance for the fact that it’s now a non-shrimp-sausage-non-curry-mustard-sauce-on-pasta-because-they’re-not-fond-of-rice dish.

And it’s delicious.

With none of my precious fretting, research, determined technique, clawing for perfection.

In a word, they drive me crazy.

I admit that’s not very Zen.

It reminds me of my friend Carol who stresses herself over cooking for others. She organizes for a living – entire television crews, in studio and out. She’s a perfectionist (like the rest of us, a group of perfectionists in denial - we can't be, we've never done anything perfectly).

Every year a bunch of us trek to a friend’s cottage in beautiful northern Ontario. Different teams cook different meals. Carol and I have been on the Saturday night dinner challenge for a few years now. This year I couldn’t make it. But we had already planned on making the tagine I wrote about a few weeks ago. Carol was left holding the grocery bags.

She had it all orchestrated the week before. The onions sliced, the spices measured and packed, the meat chopped, everything organized within an inch of its life. It scared me. I gave her some containers of chicken stock I’d made so that part of me would be in the dinner, and as I gave it to her, I made her look me in the eyes and I said, “Cook with love, not with stress. Relax.”

It apparently was a hit. So I guess/hope she took it in.

I read about food/cook it/eat it/breathe and sleep it…but I think I must dedicate a few more years to reach the actual state of Zen that relaxes me into intuitive cooking.

I’ve started. My rules are simple. Simply the best ingredients we can afford (our meat is organic and we eat less of it to make it possible), no processed foods – although we crumble in the face of some chips, and fresh vegetables (nary a can to be seen here other than tomatoes).

I don’t often cook from a recipe. I’m trying new things.

And now when I think about dinner I start thinking in terms of balance, whether juxtaposition or harmony. I love tempting balance when I cook. It makes me happy.

My Mum, Auntie Joan and my Mum’s friend Enid (another wonderful, intuitive cook) wouldn’t use the word Zen probably ever – especially over dinner. But they get it. No fuss Zen. Think I’ll go mess up my forks for fun.

November 06, 2006

A Quiet Revolution



Steve called me from a park bench last week in Boulder, CO. He was looking over an astounding memorial. The fields of the university campus had been sown with thousands of flags.


Each red one represents a dead American. Each white one represents 7 dead Iraqis. Happy Election Day.

























photos courtesy of: Rocky Mountain Peace and Justice Center