Family Bites

Basil Parmesan

I’m a fan of simple summer pasta dishes. They are an easy way to use up the abundance of market produce I pile onto the counter and into the fridge, and in less than 20 minutes I can almost always have a meal on the table that will please all the people in my house. From greens, peas, and zucchini to corn, beans, and tomatoes I can’t think of any summer veg that couldn’t be grilled, sautéed, steamed, and/or roasted before being tossed into a pot of olive oil-slicked pasta.

Naturally, I would suggest you add some fresh herbs as well, with basil leading my list of favourite additions by a small margin, and last week I took that thought just a little further and pulsed a small handful of basil leaves I plucked from the garden into a few chunks of Parmesan I cleaned out of the cheese basket. The result was euphoric; how is it that I haven’t thought to do this before?

I recently sprinkled this over a large bowl of rotini tossed with all the green vegetables I could find in my fridge (broccoli, green beans, peas, and kale) and the meat-loving men in my house gave it two thumbs up. I imagine it would add a nice dose of flavour to spaghetti tossed with roasted cherry tomatoes and corn, or penne with zucchini and ricotta.

Basil Parmesan

Makes approx.1 cup

• ¾ cup Parmesan cheese chunks
• ¼ - ½ cup fresh basil leaves

Place the cheese and basil in a food processor fitted with a steel blade, and pulse until completely combined and crumbled.

21 Questions for Joel MacCharles (Batch Review)

Unlike fictional novels, cookbooks tend to be released in two distinct seasons: spring and fall. There are the odd ones that get launched into the world in February, July and December, but it isn’t too common. This should explain why you see more cookbook coverage here in April, May, September, and October, then any other time of year. Fortunately for me, as a blogger, author and food editor I receive a lot of the new releases for review, and my desk is currently home a stack of this spring’s hottest titles that are waiting to find a permanent place on my beloved cookbook bookshelf. I have diverse cooking interests so this thrills me, and I’m equally excited to see a new baby food cookbook or family dinner recipe collection as I am a book on frozen treats or home preserving.

Without a doubt, one of the most stylish books to land in my kitchen this season is Batch: Over 200 Recipes, Tips and Techniques for a Well Preserved Kitchen. Written by Torontonians Joel MacCharles and Dana Harrison this much-anticipated tome – it really does have an approachable scholarly feel to it – is a feast for both the eyes and stomach and takes readers on a walk through seven different methods for preserving food at home (waterbath canning, pressure canning, dehydrating, fermenting, cellaring, salting & smoking, and infusing). Written with a friendly and encouraging tone, the book continues to take readers through 25 favourite “market” ingredients, each of which lists multiple recipes that use a combination of the preserving methods mentioned at the beginning of the book. Each recipe notes the skill level required to complete it, allowing enthusiasts to dip their toes into the preserving pond at a pace that’s comfortable to them.

Everything Bagel Butter

In the past three months we've cooked two different Christmas dinners for a combined total of 29 eaters. We've also hosted not one, two, three or four, but six different birthday dinners/parties. There's been a handful of Sunday suppers, and then the regular rotation of ordinary events like sleepovers and Super Bowl, and nieces who pop by for pancake lunches. Winter is clearly the season for feeding our friends and family, wouldn't you say?

After months and months of having so many food-centric events on the calendar it's a little odd to having nothing scheduled until the end of April. We're taking a little break from Sunday suppers right now while our extended family members keep occupied with their own activities, so it looks like, with the exception of the odd day here or there, it'll just be the five of us around the table for the coming weeks. The wheels are already beginning to turn over ideas for an occasion I can create in which to get everyone over to my house again, but there's also a part of me that's willing to embrace the quiet - mostly for the sake of my introverted housing companions - and just accept that spring is not our season for feeding others.

If I were to invent a reason to invite people over, I'd say that spring is the perfect time to host a breakfast or brunch. In fact, those of us with wee ones will gladly attest to the fact that mid-morning events are right up our alley right now, especially if you happen to have a baby that wakes up before the birds. It's sad to say, but late-night dinner parties lose a little lustre for a year or two, or until you finally start to log more than four hours of sleep a day and feel a little less like the movie character you’re quickly resembling. I have a few ideas of the kind of menu I'd put together if such an event were to occur, and a self-serve bagel bar would very likely make it to the top of list.

Bagels freeze amazingly well so you can pick them up early in the week, and store them until needed. They can be toasted by the half-dozen on a baking sheet set under a broiler, and served with a variety of toppings like thinly sliced meat or smoked salmon; cream cheese, goat cheese, sliced cheddar cheese or ricotta; and fun, flavourful additions like sprouts, sliced avocado, tomato, cucumber, radish and capers. For the kids, I'd add peanut butter and Nutella, and apple and pear slices, because few of them are likely to want the more traditional items the adults enjoy.

Oh, and don't forget to include some flavoured butters! One of our favourites is an "everything" bagel butter. Of course you could just buy everything bagels and serve them with plain butter, but why not switch things up and purchase plain bagels to slather with flavoured butter? If we step away from the faux bagel brunch I've just concocted (once a party planner, always a party planner), and think about the other practical applications, it's a great way to get that beloved bagel flavour in other bready bits. For example, it can be smeared over toasted English muffins and served with soup (how we like to eat it), or spread on dinner rolls later in the day for an unexpected twist on something ordinary. The very best thing about this butter is that it can be used for so much more than bagels. Try melting it over roasted veggies or chicken, or tossing it with hot pasta and freshly grated Parmesan.

Everything Bagel Butter

Makes ½ cup

• ½ cup salted butter, softened
• 1 teaspoon poppy seeds
• 2 teaspoons sesame seeds
• ½ teaspoon dried garlic flakes
• ½ teaspoon dried onion flakes

1. Combine all ingredients in a bowl and mix thoroughly.

2. Spoon the butter onto a piece of plastic wrap and roll into a log.

3. Chill until firm (about 2 hours) and ready to use.

Note: Be sure to buy the best salted butter you can afford - you won't regret using a top-quality product in this recipe.

Kale Cobb Caesar

Jackson recently spent a few days at a friend’s cottage, and when he walked in the door at the end of the weekend he declared that he’d had the best Caesar salad ever while he was away.

He was quick to comment that he didn’t want to offend me, of course, but thought I should know that this particular salad was far superior to the one I make. I’m not overly competitive, but naturally I needed to know what it was about this specific dish that won his heart. Apparently, it was so good he had to have three servings for dinner, something that never happens at home. He readily launched into a detailed description of the crisp romaine, shredded Parmesan cheese, and toasty croutons. Then he paused and said, “I’m pretty sure the salad was made at Costco, because I saw the packaging.”

It's Like Money in the Bank

I spent most of Monday morning in the kitchen. Rob and the boys were home with me thanks to the Easter holiday, and I took advantage of the break from lunch-making duties to stock the fridge with a slew of condiments, dressings, and vinaigrettes for the busy week ahead.

Filling jars of such sauces to pour over salads or slather over steak makes me ridiculously happy. It’s like having money in the bank, but instead of accumulating dollars and cents, I’m stockpiling edible currencies that can be cashed when it’s time to make dinner.

According to celebrity chef Tom Colicchio, vinaigrettes and dressings are the most underappreciated sauce in existence, and he claims there are many other creative ways to make use of these flavourful toppings. I agree. In my kitchen they’re used for so much more than leafy greens, easily transforming into dips for veggies, spring rolls, and potstickers, sauces for noodles and pasta, schmears for sandwiches, and marinades for meats.

So, the next time the kids are occupied and you’re left with 30 minutes to spare, consider making a deposit in the bank: the dinner-maker in you will be thankful.

Two of our favourite salad dressings have been written about before: the maple vinaigrette is wonderful when tossed with roasted sweet potatoes and the jalapeño lime concoction can be whisked with mayo for an easy sandwich spread or used as a marinade for chicken and pork. 

Pesto Vinaigrette

• 2/3 cups pesto
• 4 Tbsp. olive/canola/safflower oil
• 2 Tbsp. white wine or white balsamic vinegar

Combine all of the ingredients in a lidded jar and shake well to combine. Store in the fridge in a lidded container or jar for up to 5 days.

Spicy Peanut Dressing

• 1/3 cup all-natural crunchy peanut butter
• 1/3 cup rice wine vinegar
• 2 Tbsp. soy sauce
• 2 Tbsp. maple syrup
• 1 clove garlic, minced
• water

Combine peanut butter, rice wine vinegar, soy sauce, maple syrup, and garlic in a small bowl and whisk to combine. Stir in small amounts of water until dressing reaches the desired consistency. Store in the fridge in a lidded container or jar for up to 5 days.

Avocado Green Goddess

• 1 ripe avocado
• ½ cup mayonnaise
• ½ cup sour cream
• ½ cup buttermilk
• 2 Tbsp. lemon juice
• 1 clove garlic
• 1 teaspoon anchovy paste (or 1 anchovy filet)
• 3 Tbsp chopped chives
• ½ cup parsley leaves
• ½ tsp kosher salt
• 8-10 grinds pepper

Combine all of the ingredients in a food processor or blender and pulse until smooth. Taste and adjust the seasonings if necessary. Store in the fridge in a lidded container or jar for up to five days.

Preserving Peach Barbecue Sauce (and Giveaway for a Bernardin Home Canning Kit)

Earlier this year, I was chatting with Amy and she told me that if I started canning I was likely to get bitten by the preserving bug. As it turns out, the girl knows what she’s talking about.

I started by signing up for an online certification in home preservation (suggested by Amy), adding a few books to the canning collection in my “library”, and getting into the kitchen to make the magic happen, five or six jam jars at a time. And while I’m not an obsessive canner, I do really like it, and look forward to the weekend when I try to carve a little time out each Saturday morning for a quick preserving project.

I set aside the time to put up the things I know my family will eat, making only the preserved goods that we’ll be excited to find in the pantry later in the year, when the markets are barren.

I’m still learning as I go, of course, but one of the things I’ve discovered is essential to the ease of canning is to have the right equipment on hand when you start. There’s nothing more frustrating than trying to dig metal lids out of a too-small pot with short tongs, all while trying to avoid burning your hands with the bubbling water. Having the all-important tools available makes the work so much easier, and for me, the Bernardin Home Canning Starter Kit is the perfect purchase for the job.

Digital Diet (Recipe for Bacon and Caramelized Onion Jam)

Once I started working from home, the boys have assumed that anytime I crack open my laptop ‘I’m working’. If it’s between the hours of 9:00am and 3:00pm, they’re probably right, but the rest of the time it’s more likely that I’m searching for a recipe, registering the kids for a class or camp, looking up directions, planning our vacation, ordering books, watching Jackson’s newest movie (he’s a die-hard director), reading the news, checking the movie times now that I have a teenager who likes to spend Friday nights at the theater with his friends, scouring Craigslist for old books and vintage items, catching up with friends on Facebook, listening to music, and more. In essence, I - and the rest of my family - spend a lot of time on the computer.

Most of it is completely validated and enhances our day-to-day life, but gosh, when did I/we become so reliant! While I can completely justify my online usage, I’m extremely aware of the (bad) example I might be setting for my kids. I mean, if I’m going to talk the talk, then I need to walk the walk, and it’s hard to lecture them about spending too much time in front of screen when it’s obvious that I can be known to do the same.

So for the summer, while the kids are home from school for ten weeks, we’re going on a digital detox of sorts, abstaining from online usage for at least one hour every night to do something as a family. To be honest, this isn’t really a huge undertaking for us, but instead of being offline doing separate things, we’re going to be together playing games, gardening, and cooking, of course. In fact, we’re even taking it one step further and have signed up for the Tech Timeout Challenge, by life insurance provider Foresters.

My plan is to use this time to get Ben back into the kitchen. He used to be a constant cooking companion, but as school work has increased, sports commitments have grown, and his social life has ballooned to three times as busy as mine, he’s perfectly content to reach for the bread and peanut butter when it comes to feeding himself. He loves to make cookies and brownies, and often turns to the kids’ cookbook collection on the bottom shelf of our bookcase. I’m thinking it’s time he moves up at few rows, and digs into the meal-making tomes I know he’ll enjoy cooking from.

I’m so excited about a summer of cooking with my kids, and if you’re not planning your own digital diet – did you know you can download the pledge form here? - I hope you’ll follow along. I’ll be sharing our recipes, what did and didn’t work, and I’ll be keeping you up to date on how we’re doing with our detox. During my designated computer time, natch.

 

Bacon and Caramelized Onion Jam

Anything that calls for bacon is guaranteed to be a surefire success with Ben and this sweet and spicy condiment is no exception. Easy to make, it’s a perfect starter recipe for any teen boy who’ll happily smear this sauce over chicken, burgers, and thick slices of crusty bread.

• 1 lb. bacon, finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup brown sugar
• 1/2 cup coffee
• 1/4 cup pure maple syrup
• 1/2 cup apple cider vinegar
• 2 tablespoons grainy Dijon mustard

1. Cook bacon in a saucepan over medium-high heat until all the fat has been rendered. Transfer the cooked pieces to a paper towel-lined plate and pat excess fat off bacon. Drain fat from the pan leaving about a tablespoon behind.

2. Lower the heat, add onions and garlic, and cook until translucent and soft, approximately 10 minutes. Add the brown sugar, coffee, maple syrup, cider vinegar, mustard, and cooled bacon to the pan and bring to a boil. Reduce heat and simmer uncovered for 35-45 minutes or until thick and jammy-looking.

3. Store in the fridge for up to 1 week.

Note: To serve with pan-fried chicken breasts like in the photo above, wash and pat dry 4 pieces of chicken. Spread a small amount of Dijon mustard over each piece and season with salt and pepper. Grill or fry in a well-oiled skillet until golden brown and juices run clear, about 15-20 minutes. Spoon a large dollop of the bacon jam over each chicken breast and serve warm.

 

This post was generously sponsored by life insurance providers Foresters, but the opinions and images are my own. For more information, visit www.techtimeout.com.

Lunch in Jars: Black Bean Salad with Jalapeño Lime Dressing

Even when the temperatures skyrocket to nearly forty degrees this summer, I will still make soup for dinner. Without a doubt, it’s my favourite food, and as I type these words I have a pot of white bean and ham potage simmering on the stove to make use of the weekend leftovers – ham! carrots! - lingering in the fridge.

BUT.

Now that the sun is shining, and the squirrels are tearing through my backyard each morning, my thoughts are turning to growing a garden, canning some food, and making salads; especially for weekday lunches.

So I’m trying something new. I’ve stuffed glass mason jars with the ingredients of our favourite salad and tucked them in the fridge for grab-and-go lunches for Rob and I this week. When paired with a roast chicken sandwich it’s the perfect midday meal for him, while I’m happy to eat mine as is, or beside a slice of toast smeared with fresh avocado that’s been jazzed up with a little lime juice and sea salt.

The dressing is kept a reasonable distance from the lettuce ensuring it doesn’t go soggy, and while I don’t mind eating my greens straight from the jar you could shake it up and dump everything onto a plate, if you prefer. 

Black Bean Salad with Jalapeño Lime Dressing

Adapted from 101 Cookbooks

Don't panic about using the japaleño in the dressing. With the seeds removed, the pepper infuses the liquid with flavour, but adds no spicy kick. 

For the dressing:

• 1 lime, juiced (about 1 1/2 - 2 tablespoons liquid)
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1/2 small jalapeño, seeded, deveined and chopped
• 1/2 teaspoon fine grain sea salt
• 1 small clove garlic
• 1/4 cup olive oil

For the salad:

• 1 can black beans, rinsed and drained
• 1 small head romaine lettuce, trimmed and chopped
• 1/2 cup almonds (about 40)
• 1/2 cup sliced cucumber
• 1/4 cup crumbled feta

Start by making the dressing. Combine all of the ingredients except the olive oil in a blender or food processor and purée. Add the olive oil and pulse until everything comes together. Taste and adjust the seasoning, adding more salt or honey if necessary. Divide the dressing evenly between four 500ml mason jars.

Divide the beans evenly between the jars, layering them over the dressing. Top each with 1/4 of the romaine, almonds, cucumber and crumbled feta, leaving an inch or two of space at the top of each jar. Seal tightly and store in the fridge for up to 4 days. 

To eat, shake the jars to combine the ingredients and devour straight from the jar, or invert the ingredients onto a plate for a more civilized presentation.  

The Open-Faced Sandwich

An open-faced sandwich is made with a single slice of bread, and one or more individual toppings.  They can be served as hors d'oeuvres, brunch and even dinner when you're looking for something fun and simple. They also make for an excellent and easy option for a kiddies's party, when the guests in attendance are prone to fussy or peculiar preferences.

All you need to successfully make an open-faced sandwich is a robust bread - something with a tough exterior and soft interior - which provides both texture and balance for the toppings, and assortment of goods for garnishing.

Rob and I like to experiment with our sandwiches, creating unique combinations of flavours, but the boys prefer to stick with what they know.  And what they like.   Our mashed avocado mixture is a great base for many creations, but has yet to be eagerly received by the kids, who would likely say the open-faced pizza sandwich is probably their favourite.

Would you serve open-faced sandwiches to guests? How about for an easy appetizer? What topping combinations do you like best?

Mashed Avocado Spread

• 2 avocados, halved, pitted and peeled
• 2 teaspoon lime juice
• 2 tablespoons mayonnaise
• sea salt and fresh ground pepper
• 2 tablespoons fresh cilantro, chopped (optional)

Combine all ingredients in a bowl and chill.  Smear over bread and top with desired ingredients. 

 

 

Dinner for One (and a Goat Cheese Vinaigrette)

 

Last night it was dinner for one.  Rob was in a golf tourney and I worked a little late so the boys and I rushed home to walk our pooch and eat dinner.  With a pancake dinner on request I needed to devise a back-up plan when I discovered we were out of maple syrup.  Instead I fed the kids a dinner of "got-in-the-fridge-so-you're-gonna-eat-it" tuna and lettuce wraps served with green beans and apples. A little odd?  Perhaps, but it worked.  Not for me though as there wasn't enough of anything served to feed three hungry mouths.  

Instead I waited until the boys were showered, read to and tucked into bed.  Then I went back upstairs to apply endless amounts of calamine lotion to bug bitten feet. After that I made batter for Madeleines, a French cookie that Jackson decided he would offer to his classmates today during his social studies presentation on France. Finally, sometime around 9:30, I sat down to eat.  

A simple salad of romaine, strawberry and cucumber with a goat cheese vinaigrette.  Simple and yummy. There may or may not have been a few glasses of Rose to accompany the salad but there was definitely a bottle of water spiked with lemon, lime and orange slices.  All of it was a perfect meal for one.  

Not that it matters though, because I really do prefer dinner for four.

Goat Cheese Vinaigrette

• 2 cloves of garlic, peeled and minced
• 1 tbsp. lemon juice
• 3 tbsp. white balsamic
• 3/4 cup canola oil
• 1/4 cup goat cheese
• 1 tbsp. dried tarragon
• 1/2 tsp sea salt
• 1 tsp fresh ground pepper

Combine all ingredients in a blender and whiz until smooth.  Store in a glass container in the fridge for 3-5 days.