Sunday, September 2, 2012

Toast Topper #8: Tomato Confit for #SundaySupper


I know - another tomato recipe for #SundaySupper? I can't help it - not only do we have some of the most delicious tomatoes I've ever tasted in my backyard, but there's a ton of them and we just can't power through 4 each at every meal! Luckily I did receive a copy of
Tomato: A Fresh-from-the-Vine Cookbook by Lawrence Davis-Hollander to review on my other blog, so I've had no shortage of ideas as to what to do! While I have yet to write up the full review (other work took over my life the last few weeks), I can say that if you grow tomatoes at all, this is definitely a good buy. The only thing it's missing is a good long-simmering marinara sauce, but it does have a roasted tomato sauce that is fantastic - and of course there's the Tomato Confit.

Honestly, I'm still amazed that something this simple creates something so incredible. Essentially cooked in their own juices and a dab of olive oil, it's an easy way to preserve any glut you might have. While easy to put together (especially if you use this tip for easy peeling!), you pay in time - bank on 4 hours or so for perfectly toast or pasta worthy confit. Whatever you can't eat right away (within a month), place in zip-top bags or plastic containers and freeze: unless you have a pressure canner of course, then feel free to can away!

Because they're so versatile, they can be tossed into pasta, with rice, on crackers or good, crusty bread and (of course) on your Labour Day burgers and dogs. Our #SundaySupper group is embracing all things long weekend today, so I'm sure you'll find lots of inspiration below too!

#SundaySupper Labour Day Nosh!

Starters & Snacks

Main Dishes

Salads & Sides

Drinks

Desserts

Wine Pairings

  • Labor Day Cookout Food And Wine Pairings by ENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about our favorite cookout recipes! Just follow the #SundaySupper hashtag! We’d also love to feature your Cookout recipes on our #SundaySupper Pinterest board and share them with all of our followers!

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Tuesday, August 28, 2012

Spicy Raisin Bread

My sister can be, shall we say, finicky when it comes to food. I have never met somebody with a palate as honed as hers who is so anti-foodie. She's happy with her box mix pancakes and chocolate cake with canned frosting and premade decorating icing, her frozen pizza pockets and waffles, and the neon-orange mac and cheese. But she does like one thing I make her - cinnamon raisin bread. I figure it's about time that she start liking the homemade stuff, especially since now she's developed a taste for whole wheat and with one or two exceptions a whole-grain cinnamon raisin "sandwich" loaf is non-existent (when I can't get to making her this recipe or my previous swirl version, she does like Country Harvest's version).

This version of the classic cinnamon raisin bread came around after several failed attempts at toasting slices of my Sister's Sweet Cinnamon - Swirl Bread. While they were perfect for French toast and fine just smeared with peanut butter, the toaster was a bit too violent for the swirl to handle. Teaghan wanted the flavour of the original but in a more cohesive package, with extra raisins. I was only too happy to oblige!

This loaf redux if being sent to Susan's YeastSpotting event.


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Sunday, August 26, 2012

Ricotta - Tofu Tomato Toasts for #SundaySupper

I am all about eating seasonally and locally when at all possible. Living in the northern climate that we do, our growing season is short and fairly mild - but what we manage to glean from the backyard and our nearby farmers we savour. One of the crops we are never short of is tomatoes, mostly due to the fact that not only do I grow unique, heirloom varieties but my stepfather plants three or four types of "conventional" tomatoes each year. Now that it's coming round to the start of the harvest season (especially after the unseasonably warm Summer), our garden is overflowing with the candy-like produce. After waiting all year for the "true" taste of the fruit-vegetable, warm and juicy straight off the vine, we're not letting any of them go to waste!

While it may still be Summer outside, we're all more or less working full weeks - no trips to the beach (although with Lake Ontario that's not really a loss) or camping weekends like I remember from my childhood. Simple, fast meals are the order of the day, and if we can get lunch or dinner on the table that uses what we've grown out back so much the better! For #SundaySupper this week, meals in under 30 minutes are on the menu! No desserts or drinks this week, either - just good, simple entrees, snacks and appetizers that are perfect for families going back to school, work and life! Keeping the season in mind, I'm sharing one of my favourite lunches that can also serve as a simple supper with a bowl of soup or a garden salad. Tofu and ricotta puree into a creamy spread with a touch of tang and freshness from herbs and lemon. Spread on bread that's been flattened out with a rolling pin (or wine bottle...) and topped with slices of summer candy before being quickly broiled to soften everything into a delicious whole and you've got a meal for kings and hungry gardeners alike.


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Wednesday, August 22, 2012

Make Your Next Party Count - Cook for the Cure


The fight against cancer is one that is close to my heart - I lost both my grandfathers to the ravages of the disease and watched other friends and relatives battle bravely to defeat it. For many years, Kitchen Aid has been the forerunner of  the Cook for the Cure fundraiser for the Canadian Breast Cancer Foundation and I am honoured to share this material from them with you. If you're planning on hosting a potluck event in the near future, consider making it a Cook for the Cure Event - who knows, you may just help save the life of someone you love... or your own.

What are the signs of breast cancer?
  • Usually painless lumps in the breast and/or armpits that do not disappear (even after menstruation).
  • Tenderness or pain in the breasts off-cycle.
  • Dimpling, indentation or flattening of the breast.
  • Unusual discharges from the nipple
  • Nipple changes - itching, dimpling, retraction, rashes, etc

Note: Many breast cancers have no obvious symptoms, or those that mimic non-cancerous conditions like infections or cysts.

A woman’s risk of breast cancer approximately doubles if she has a mother, sister or daughter who has the disease. African-American women are more likely to die of breast cancer, while Asian, Hispanic, and Native Americans have a lower risk of developing and ultimately dying from breast cancer. Although the incidence rates are much higher for women (1 in 8 will be diagnosed in their lifetime), it is NOT a "women-only" disease - 1 in 1,000 men also fall victim to breast cancer.

There is good news though: overall death rates have been decreasing since 1990 thanks to advances in screening, treatment and awareness.

In short? Perform self-exams monthly, get your mammograms, and if you ever have questions about your health, talk to your doctor.


Cook for the Cure presented by KitchenAid is your opportunity to turn entertaining into fundraising! Since 2002, over $ 2.1 million has been raised for the Canadian Breast Cancer Foundation by KitchenAid Canada from sponsorship of Cook for the Cure and through proceeds from their pink product collection.

The next time you host a get-together, make it a Cook for the Cure party. Invite your guests to make a donation in support of the CBCF. It doesn’t matter if the donation is big or small, as all proceeds will go towards research, education, community care and advocacy, creating a future without breast cancer. As well, KitchenAid Canada will donate $50* to the funds that you raise per party** once your funds have been submitted to the Foundation. It’s that easy!

Planning your party is easy when you follow these steps:
  1. Register your event/ Visit the Cook for the Cure website and register your party.
  2. Invite friends/ Let your friends know that you’re hosting a Cook for the Cure party!
  3. Visit our Pinterest board for party themes, decorations and food.
  4. Pick a theme: A theme sets your gathering apart. Pick something seasonal, or create your own rendition of a favourite standby. Lots of ideas are available online!
  5. Set the tone: Music sets the mood, whether you’re having a close group of friends over, an open-house cocktail hour or an upbeat dance party. Craft the perfect playlist tailored to your (and your guests') tastes!
  6. Make it personal: Dress up your party with thoughtful details (like individual wine charms, a signature cock/mocktail, or a "grown up loot bag" of inexpensive but useful items (like wooden spoons with handles dipped in pink paint with the party's date written on, a homemade spice blend or even pink ribbon cookies) to leave a lasting impression, long after your guests have gone home.
  7. And most of all… Have fun! Put on your favourite outfit, take a breath and relax - you’re sure to be party-ready when your guests arrive! 
After the dishes are done, the streamers are packed away and the guests have taken their leave, be sure to post your party pics to the KitchenAid Canada Facebook page for a chance to be featured as the “Host with the Most”. 


Donations should be sent directly to the Foundation at:

Canadian Breast Cancer Foundation
Attn: Cook for the Cure
375 University Avenue, 6th Floor
Toronto, ON
M5G 2J5

Cheques and/or money orders should be made payable to “Canadian Breast Cancer Foundation”. For security reasons, please do not send cash. 

*A tax receipt will be issued automatically for donations of $20 or more
**Up to $25,000 annually
Canadian Breast Cancer Foundation - Charitable Registration No. 12799 3608 RR0001

Disclaimer: I was asked by Stephanie Barber (Harbinger Communications) to promote this cause, but I received no remuneration of any sort for this post. All information below the Breast Cancer Ribbon image is the property of the Canadian Breast Cancer Foundation / Cook for the Cure campaign © 2012.
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Tuesday, August 21, 2012

Citrus Curd with Crisp Meringue Caps - A Lemon-Lime Pie #RecipeRedux

 Summer always seems to scream citrus to me. Even though we don't get the best of the batch in the middle of August, it's hard to pass up a bright, tart lemonade or a scoop of tangy strawberry-lime sorbet served on the back porch. The acidity of the lemon / lime combination is a fresh pop to the day, especially for those of us who (like my family) spend every second they can outside. We're huge gardeners here, and with a summer reaching record after record temperatures the tomatoes and peppers (not to mention the weeds!) have kept us busy - and always in need of refreshment.

My mom is a huge fan of key lime pie - ideally served up in Florida from J.J. Gandy's (who we used to hit up every time we traveled to Tampa). Even as a five or six year old, I knew that pie was special, and we never had it any other time than when we were down south. We'd get a whole pie for the hotel suite's fridge (after requisite groceries at the Publix in the same parking lot!) plus a slice for each of my parents. I wasn't sure at the time if I really liked the confection enough for my own serving (I opted for something chocolatey at Publix), but I never passed up a taste of mom's every time we travelled!

 My stepdad, on the other hand, is a lemon meringue fan, which he can only have on special occasions thanks to his diabetes and penchant for overindulging in the sugary topping! I always found it strange that he liked the confection since he is vehement in his hate for anything "creamy" - but there you are. Like mom, I prefer my pies unadorned by whipped cream, meringue or fancy garnishes, especially something as rich and dense as a custard based tart!

As fresh- and light-tasting as these citrusy pastries are, though, they are deceptively rich: a modest slice of either (without whipped cream or ice cream on the side!) can easily run between 375-450 calories, with up to 14 grams of fat, 70 grams of carbs and over 20% of your daily intake of cholesterol! While I'm not saying that pie of any kind is designed to be a health food, for barely a taste of that awesome filling it seems a bit "expensive" nutrients wise. I could never ask anyone - family, friend or nutrition client - to give up something they adore, and really moderation is key... but sometimes it's nice to give in without considering what you might have to sacrifice later.

Thankfully, I've been able to finangle a bit of a "fix" for the family's citrus pie addictions that is light enough nutritionally to enjoy every night if they so wanted. I packed all the best things about a lemon or lime pie into a creamy, smooth curd that doesn't have to be baked - and with so much flavour there just wasn't room for a crust! I did want to add a bit of texture dimension with the dessert, and evoke a bit of the feel of a meringue topping. Instead of breaking out pastry or making a marshmallowy cloud, I combined crispy and light in little meringue cookie spirals. I used those as "caps" on each teacup of curd, which in the end made them look like cappuccinos!

The resulting product was fantastic - the filling (which I greatly adapted from Fifi O'Neill's "Lemon Sour Cream Pie" in The Romantic Prairie Cookbook) was a fairly basic custard with eggs (from my soon to be stepsister-in-law's mom's chickens!) and thickened with tapioca starch, laced with the zest and juice of both 2 lemons and 2 limes. For a more tropical element (as well as more creaminess), I used some Coconut Dream® along with the water and juice, and added a touch of coconut extract at the end. Instead of sour cream, I used my (and my mom's) favourite, organic nonfat plain Greek yogurt, and though I did add the touch of butter at the end, it was in my opinion a necessary component in preserving the rich texture of the dessert.


This month for the #RecipeRedux we're sharing our Most Memorable Vacation Meals. Now, I don't consider pie a meal (though it does have a protein, starch, and usually some sort of produce!) that key lime pie from Tampa was such an integral part of our vacation dinners that I had to share.





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