» dinner

Charlie and I are gunning for frozen peas to be officially named the best thing since sliced bread (here’s hoping that frozen peas actually came after sliced bread). In any case, I do believe that peas are the answer to most any weekday dinner conundrum. Charlie on the other hand just thinks they are a tasty snack for cats and will hightail it into the kitchen when he hears me removing the package from the freezer.

Lucky for me frozen peas aren’t as labour intensive as I remember them being when I was a kid. We used to pack-up and head out to the Robertson’s farm for what seemed like a full day affair. I have a bit of a mental block around how the peas were collected, that could indicate one of three things, firstly it was a labor intensive project and I really hated it. Secondly, I had nothing to do with it and finally, shelling peas was so much fun that I have blocked all other memories from my mind. The latter is likely where the truth lies.

Shelling the peas was by far the best part, not because we would all sit on a porch for hours manually podding peas, but because someone had managed to turn an oldtimey ringer washing machine into a pea podding device extraordinaire. In my mind I always credited this invention to my grandpa. He was crafty that way and it seems like a good fit. The whole process unfolded as follows; you would feed a whole pea pod in between the two ringers the peas would pop out of one side, falling into a big vat and the empty pods would come out the other side. It was like taking your life into your own hands every time you shoved a pea pod into that contraption! A small child could very easily get caught up in the ringers and I thought it was fantastic.

In my mind some of the greatest comfort food features peas. Mac & cheese with peas, spaghetti and sauce with pea, fried rice… you name it and I’ll likely want to have it with green peas. One such recipe that I often make is this quick and easy risotto. The peas and lemon bring a wonderful brightness to the dish and the bacon adds a crispy, saltiness that make this dish an ultimate comfort food around here.

Lemony Bacon & Pea Risotto
adapted from Gourmet | Serves 2 

3 1/2 cups reduced-sodium chicken broth
1 cup water
3 bacon slice, chopped
2 garlic cloves, finely chopped
2/3 cup Arborio rice
3/4 cup frozen peas
5 tablespoons grated Parmigiano-Reggiano
2 tablespoon unsalted butter
1/2 teaspoon lemon zest
juice from half a lemon
2 tablespoons chopped flat leaf parsley

In a medium saucepan bring chicken broth and water to a boil. Once the broth mixture has boiled reduce heat to low.

Cook bacon in a pan over low heat until crispy. If you rush this process on a higher heat the bacon fat will brown and leave your risotto a darker colour. Remove bacon from pan with a slotted spoon and place on a paper towel to drain.

Quickly add the garlic to the bacon fat, stirring until it is pale golden, about 30 seconds. Stir rice into garlic until nicely coated. Begin adding broth, 1/2 cup at a time to the rice and stirring occasionally. Once all the liquid has absorbed, add an additional 1/2 cup of liquid to the rice. Continue adding liquid, simmering and stirring until the rice is al dente and the dish has a creamy texture, about 18 – 20 minutes. Reserve the remaining broth mixture. Add the peas to the rice and cook for about 2 minutes.

Mix in the grated Parmigiano, butter, lemon zest and juice. Stir until incorporated. Adjust the thickness of the risotto with the reserved broth. Season with salt and pepper to taste. Top with bacon and parsley.

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I can turn down a baked potato any day, but a potato baked in butter is another matter entirely. Make that a crispy stack of thinly sliced potatoes, scented with thyme, sprinkled with coarse salt and pepper and suddenly I’m rummaging through my potato bin looking for supplies!

True, I am not a potato fanatic most of the time. The main exception to that rule is early summer when the season’s first potatoes start showing up at the local farmers market. I sort through the baskets, looking for the smallest tubers to bring home for dinner. With new potatoes, the simplest preparations win my heart every time. But in the dead of winter, potatoes need a little help making it onto my menu. Mashed potatoes make a few seasonal appearances on our table. Sometimes they’ll show up in a soup or curry but not much else. But not so long ago, I saw a lovely little recipe by Molly Stevens on Bon Appetit. Cue the lovely, layered and crispy mini Pommes Anna. And let the potato rummaging begin.

Aside from the crispy bits of potato, which I will admit I do have a love of, these potatoes feature thyme. Thyme might even be the star of this recipe. Wispy little sprigs adorn the stacks of potatoes, as well as flavoring the butter. Thyme’s subtile earthy flavor seems to go with everything right now. Squash, sure. Anything with melted cheese? Yes, please. I can’t help myself from adding it to most anything I might be baking this winter. My poor little plant is barely keeping up with demand.

The classic French dish, Pommes Anna, is usually a larger cake that is sliced into pieces before serving. And it doesn’t get all fancy with the addition of herbs. But I loved the individual feel of these little stacks, which makes for a little more fussing while baking, but a lovely presentation at the table. And truth be told, these little bundles do pack a fair bit more crunch per serving!

A few notes: The key to success in this recipe comes down to equipment. A mandoline will slice the potatoes perfectly so arranging them in the pan is easy and pretty. It’s also helpful to choose small potatoes. I just went with stock on hand, but I think a little smaller potato would have looked nicer. And please don’t save these delicious bundles up for a special dinner, I loved them heated up and served with Sunday brunch.

Mini Pommes Anna with Thyme
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Adapted from Molly Stevens recipe on Bon Appetit

1/2 cup (1 stick) unsalted butter
12-24 small thyme sprigs plus 2 teaspoons leaves
1 small shallot, chopped finely
1 1/2 to 1 3/4 pounds small waxy potatoes (such as Yukon Gold), the smaller the better
2 teaspoons kosher salt, plus more for sprinkling
Freshly ground black pepper

Preheat oven to 350°. Melt butter in a small saucepan over medium heat. Generously brush muffin cups with butter. Line the bottom of each cup with parchment-paper rounds.

Arrange a couple small sprigs of thyme in the center of each round of paper. Drizzle a little butter into bottom of each cup.

Add thyme and shallots to remaining butter in saucepan. Cook over medium heat for a couple of minutes until you can smell the herbs.Remove from heat.

Using a mandoline, slice potatoes into very thin rounds and place them in a bowl, discarding the ends of the potato. Pour the herb butter over the potatoes and season with salt and pepper. Gently toss the potatoes to coat. Divide slices among muffin cups, building overlapping layers in a circular pattern. Gently press the center of each stack to compact and don’t be afraid to continue a little above the rim of each cup. They do shrink when they are baked. Drizzle any remaining butter and seasoning from bowl over the potatoes. Cover the pan tightly with foil and bake until potatoes can be pierced easily with a toothpick or knife, about 35 minutes.

Remove foil and place a rimmed baking sheet upside down on top of the muffin tin. Carefully turn both pans over so the potatoes fall onto the baking sheet. Lightly tap the pan on the counter if needed to release the potatoes. Rearrange any slices that may have some loose. Using a metal spatula, carefully turn cakes so the thyme sprigs face down. Discard parchment. You can do this in advance, covering and chilling the potatoes for one day.

Increase heat to 425°. Uncover cakes if prepared in advance. Bake until bottoms and edges are golden and crispy, about 20 to 25 minutes. Check frequently as they can darken quickly. Carefully turn potatoes so the thyme sprigs facing up. Sprinkle with a little more salt and pepper, if desired. Serve warm.

Sometimes it seems like December gets all of the attention. Friends, holiday gatherings, traditions and delicious food. Once January rolls around, we might be resolute and hopeful facing the new year, but the same little incentives to get through another month of winter just aren’t there. So, this month I have a mission—make January a little more exciting. I’m going to try to fit in some of the cooking, get-togethers and activities that just didn’t make it into my pre-holiday schedule. And no, this doesn’t fall into the new year resolutions category. I’m just trying to brightening up a grey month. Maybe in February I’ll go back into hibernation mode!

Usually, when it comes to things like taking down the Christmas tree or other decorations, I’m a bit wistful. I’d like to see some of those bits of color and sparkle a little longer in the midst of winter. In the past, I’ve been pretty resourceful about turning Christmas decorations into a bright Valentine theme! But this year, I was ready to clean up and move on. It just seems to have been that kind of year for me. And since I’ve tidied things up and we won’t be tracking pine needles around the house anymore, maybe it won’t be such a bad idea to invite friends over to share a meal.

Getting back to new year resolutions, it seems that everyone has some kind of food resolution to start off the year. But it seems like most of those goals could be grouped into a wish to eat more healthy. Which is exactly what makes it a little easier to plan out a meal at this time of year. Make it a one-bowl meal with a pot of healthful and filling soup (maybe something a little bit like this or this), toss together a salad and dinner is served. And better still, make the soup in advance so a little reheating is all that’s needed. Dinner on a weeknight is now a possibility!

But to keep things fun, I still like to include an appetizer—something to whet the appetite and keep people happy while the last bit of dinner prep comes together. Or this could be an after-dinner cheese course as a sweet way to wrap up a meal. And really, there isn’t much room to go wrong with a cheese plate. This recipe idea is simple and lets guests build their snacks to their specific taste.

When sufficient blood is pumped into the make organ, the blood vessels close the valve to maintain a healthy lifestyle with exercise to help reduce the risk of penile odor due online cialis pdxcommercial.com to the presence of molecules called ketones in the urine. One thing is for sure, that Kamagra does help with most instances of erectile dysfunction. viagra price uk Are More Adventurous Reports have indicated that not only cialis on line are you saving time by not sitting through previews and advertisements, but of course the waiting time between the end of your dinner and the movie starting. You should try deep exhales and deep inhales for sildenafil pill about 5 minutes, three times a day to notice the difference. Serve these delicious grapes with a cheese plate and a selection of breads and crackers. Soft and spreadable cheeses are going to work best here, think creamy chèvre or an impossibly rich triple cream.

Roasted grapes

1 to 1 ½ pounds grapes, preferable a red or deeply colored seedless variety
Fresh herbs, I used thyme and chopped rosemary
Olive oil
Salt and fresh pepper

Preheat oven to 425°.

Rinse and sort grapes carefully, looking for any blemishes or soft fruit. Remove a portion of the grapes from their stems, but keep one nice cluster together for a pretty presentation. Place all of the grapes on a large, rimmed baking sheet. Generously cover the grapes with olive oil, sprinkle with fresh herbs and finish with a sprinkle of salt and freshly ground black pepper.

Roast grapes for about 10 minutes, stirring occasionally. The fruit will begin to caramelize, leaving a lovely grape-y syrup in the pan. Once grapes begin to soften, remove from oven. Arrange the large cluster of grapes on a platter and surround with the individual fruit. Serve warm or at room temperature.

With the holidays here, there seems to be all kinds of hustle and bustle. There are gatherings and presents to attend to, not to mention the last-minute baking or shopping. But with all the news in the last few days, I’ve just been wanting to sit quietly and take things in. It’s easy to get caught up in whatever is at hand during the holidays, but this year it seems a little more important to slow down.

Over the past few weeks, I’ve been thinking about mindfulness. That can mean all kinds of things, but for me, it is about taking in all of the details of regular life on a daily basis. The little things—a sliver of sunlight in the early afternoon, the sweet cedar scent in my favorite tea, the warm glow of the holiday lights. Time in the kitchen, for me, is about that same level of attentiveness—smelling the browning butter and knowing just when it is ready or carefully wrapping a small tree’s worth of persimmons to store away for January. These tasks aren’t milestones in my week, but they bring moments of happiness to my day.

When I think about our meals, I try to be mindful of many things. What’s healthy, what’s in season, what are food preference do I need to account for and what do I want to make? Sometimes a slow simmering pot seems warming. Sunday seems to be a good day for simmering pots at my house in the winter. Other days, quick is king at mealtime, that would be most any workday. Happily, this recipe incorporates both those elements in just the right order. I like to cook a pot of beans on the weekend, then rinse and drain them for use throughout the week.

The best thing about this recipe is that it works for any meal. Paired with poached eggs and a slice of a favorite toasted loaf, it could be breakfast or a light dinner. Since the beans are also delicious at room temperature, it makes a nice addition to shared meal. And it travels well packed in a little jar for a lunch at the office. While the recipe makes enough to feed four as a meal, I’ve been frying the beans in smaller batches as we are ready to eat them and getting a couple of meals from one pot of beans. And don’t be confused, butter beans are the same thing as Lima beans, but one name is much more compelling than the other, no?

Fried butter beans with spinach, feta and sumac

Barely adapted from Yotam Ottolenghi’s Plenty
Serves 4 

2 ¼ cups dried baby butter beans
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1 ½ tablespoons butter
4 tablespoons olive oil, plus more to finish
8 green onions, cut on a sharp diagonal, very thin
5 cups fresh spinach, sliced thinly, reserve a little for garnish
½ teaspoon salt
3 tablespoons lemon juice
½ cup crumbled feta cheese
2 teaspoons sumac
Generous handful of chopped herbs, parsley, dill, cilantro or mint would all be good

Soak the butter beans in a large bowl filled with water and baking soda. Allow to sit for at least 12 hours or overnight.

Rinse the beans in plenty of fresh water. Place in a large cooking pot topped with plenty of water. Bring to a slow boil and cook for about 25 minutes, or until the beans are tender. The beans should be soft, but not falling apart in the pot. When done, drain the beans and set aside until ready to use.

Working in batches, lightly fry the beans in a large frying pan. Add a little of the butter and oil to the pan, then add enough beans to just cover the bottom of the pan. Take care not to overfill the pan, as you want the beans to have a little room in the pan. At medium-high heat, fry for a minute or two, just to get a little color on the beans. Remove the beans from the pan, add a little more butter, olive oil and beans and continue with the next batch.

When almost done cooking the last batch of beans, add the green onions and almost all of the spinach and sauté for about a minute. Remove the pan from heat and add the rest of the fried beans and the ½ teaspoon salt, tossing gently to combine.

Taste and season the beans as needed, adding in the lemon juice, sumac and more salt, if needed. Sprinkle the beans with the crumbled feta, reserved spinach and handful of chopped herbs. Finish with a drizzle of olive oil and a little more sumac.

Growing up mushrooms were a pretty big deal. Every fall the whole family would pile into the car and head up into the woods to gather up buckets full of their earthy goodness. I have to admit that for me the joy of mushroom season came from running around in the woods searching for hidden treasure. Forging through fallen damp leaves was significantly more pleasurable than sitting down to a plate of mushrooms. The imminent  fear of death by poisoning didn’t help much either. This is not to say that I dislike mushrooms, on the contrary, I am a mushroom fearing person but as a young person cultivated mushrooms were where it was at. Unfortunately this story isn’t about the wild mushrooms of my childhood, but instead the humble Cremini.

In case you notice any side effects not listed above, contact your doctor purchasing cialis or pharmacist. Men’s body goes into regular physical reaction due to pill then immediately talk to the doctor and he can analyze the progress report with lowest price for tadalafil . Just check with your doctor and purchase viagra online find out the best possible arrangement. These two herbal pills boost testosterone and ensure hormonal balance. viagra on sale cheapest This tale begins about two weeks ago when early one evening I received a text from Ginger. I believe it went a little like this “Are you going to Deb’s book signing”. I’m sure that some of you keeners know exactly what she was talking about. But me, not so much. I will interject the fact that I am really bad with names. After a little back and forth it became clear that Deb was “The Deb” from Smitten Kitchen and her book tour was stopping at my neighbourhood bookstore. Somehow I had missed this small detail. Truth be told Smitten Kitchen was really my first foray into cooking blogs. I have tackled many a recipe from the blog and was totally delighted by the notion of meeting “The Deb” in-person. Naturally I jumped at the opportunity to go to the book signing!

On the big night I some how I managed to coax Scott into coming along with me and we headed out to the store only to join about 150 other like-minded people who also wanted to meet Deb too. Unfortunately for me most of those 150 people had shown up early or at least earlier than me! After spending two hours waiting in line I had my signed book in hand and was rushing home to begin examining the pages and planning the next meal I was going to make. And then I found it: Mushroom bourguignon. I’m not going to share the recipe with you or give you my adapted version; I’m just going to suggest that you march right down to your neighbourhood bookstore and pickup a copy of The Smitten Kitchen Cookbook for yourself. So far I have made 3 or 4 recipes out of the book and nothing has disappointed. What I love most about this cookbook is that the recipes are totally approachable and you can tell that all the food was cooked in the Smitten Kitchen. No elaborate setup, just delicious food, charming words and lovely images. So glad I got to meet you Deb and thank you for the lovely cookbook!

I’m really excited to share a little project Tina and I have been working on. It’s no surprise that we’re all about good food here—sometimes it’s fast and tasty, other times the recipes are better suited to a weekend meal. But never have we tackled a meal, a full range of dishes that you can pair together for a meal with family and friends, until now. That’s right, Tina and I got together and planned this meal to share with all of you. We prepped and cooked together, perhaps even danced around the kitchen a bit, despite an oven that blew up on us! We had some bites and bubbles in the garden, even using some of our bites to barter for oven space from a friend! Then we moved to the patio for a meal—warm in the late afternoon sun. And then we shared it all right here! I hope you will love what we’ve put together for you. Here is a little sample to get you started…

Simple and delicious, this meal comes together quickly, whether you prepare it in advance, or with a little help from friends on a leisurely afternoon. And with this handy PDF as a starting point, you could even share it around to friends as a shopping list for their contribution to the meal. However you put it together, I hope you’ll enjoy some good food with friends soon.
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Click here to download the PDF, Dinner with friends, and start the party…

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I come from a family of people who linger. I don’t need to share all of the details, but there is this epic story of my dad sipping a latte all the way from Vancouver proper up to Whistler. It is a bit of a drive and most people would have finished the drink in the walk between the coffee shop and the car. And while I won’t be found sipping up the last drops of coffee from my cup hours later, I’ll likely be lingering too long over something else.

One of my favorite places to linger has to be the kitchen. I know some people feel like the kitchen houses the equipment needed to prep a meal and once that is done, get out! At my house, the kitchen seems to be the focal point of the whole house. Throughout the day, many hours are spent in this room—we wake up there with cups of warm coffee and wrap up the evening there too, trying to fit in bits of conversation over the happy sounds of the boy playing close by. And when we’re enjoying a relaxing meal, it seems like the perfect time to bring out the artichokes.

Artichokes are really in season two times a year—spring and then again in the fall. Of course, these days it seems like one can find artichokes no matter what time of year. But I like finding them in season for better selection and price. More artichoke meals for my dollar, you know?

Don’t be fooled into thinking that bigger is always better. With artichokes, one must consider the pot size needed to cook these beauties. If the artichoke gets too big, it might almost require its own pot for cooking, which is not great when you are cooking for friends! And speaking of friends, that is where this recipe comes from.

For the better part of my life, artichokes have always been cooked in a pot of boiling water. It works well, but plan accordingly because it can take a while to cook a pot of artichokes. Then, a few years back, I stumbled over the idea of roasting artichokes. It might take even longer than the boiling routing, but the flavor that builds up is amazing. And talk about simple, just slide the pot into oven and wait for an hour or two.

But what about that day when you decide to make artichokes for lunch with friends? It’s a great idea, sitting around the table chatting and pulling leaves off of piles of artichokes. In that case, you’d better have a plan up your sleeve. And what’s where this gem of a recipe comes in. Feed a few or a crowd, this tasty preparation is sure to be a hit.

My “recipe” is a little loose because it is dependant on how many are eating, the size of the artichokes and what else will be served with the meal. With the large artichokes that are in season now, I usually plan on half an artichoke per person. It leaves room to serve a few other dishes alongside it. And don’t even think about substituting the butter out for olive oil or anything else. The browned butter that results is so very important to the flavor that developes in this dish.
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Braised artichokes

Artichokes, washed and trimmed

Butter

Chicken broth

White wine, optional

Fresh herbs, optional (I used a few sprigs of thyme, sage, rosemary and fennel)

To prepare the artichokes, slice in half, starting with the stem first. The artichokes will begin to darken as soon as they are cut, so work with one artichoke at a time. Scoop out the choke and some of the smallest leaves.

In a large pan, melt a generous pat of butter over medium-high heat and add the artichokes, cut side down. Allow to cook until beautifully golden and fragrant, about seven to 10 minutes. Don’t hesitate to add a little more butter if the pan looks dry. Add enough broth and wine, if using, to cover the bottom of the pan to about ½-inch deep. Nestle the herbs in the pan. Bring the liquid to a boil, then turn the heat down to medium and cover with a lid.

Allow to cook for about 20 minutes, checking to ensure there is enough cooking liquid at about the 10-minute mark. If not, add a little more liquid. Check for doneness by poking the heart with a knife, very gently of course! The knife should go in easily, much like a properly cooked potato.

Remove from heat and serve immediately. Garnish with dipping sauces as desired.

Last week we journeyed out to a local farm together and this week I am pleased to invite you to my table. With the amount of rain that has been falling here on the coast, hearty comfort foods have seemed like the best use of the produce that I had picked up on the farm.

Three vegetables that really shout out fall and comfort to me are: artichokes of course, brussels sprouts and pumpkins. Now I want to talk about these three guys for a few different reasons, firstly because artichokes are my favourite and I don’t think enough people eat them, secondly brussels sprouts are delicious and should show up of your table more often than just at Thanksgiving and finally because a stuffed and baked pumpkin is an amazing show stopper of a dish.

Here are a few of my current favourite ways to prepare these fall lovelies:
Brussels Sprouts with Bacon and Raisins 


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Braised Artichoke with Griddled Polenta Cakes with Caramelized Onions, Goat  Cheese, and Honey

Pumpkin stuffed with everything good, take a look at Ginger’s version that she shared with us last fall and of course Dorie Greenspan’s recipe which inspirered all this pumpkin craziness in the first place.

I hope that these lovely (if I do say so myself) dishes from my table will inspire you to partake in some of the bounties of fall.

Apparently, a lot of us like crispy food. At least according to a few of the food magazines I’ve been reading lately. I found myself questioning whether I would really fall into the crispy food category. But then I got to thinking about one of my all-time favorites, popcorn, I began to wonder. Crunchy and undoubtably crispy, popcorn has definitely got texture. And then, I made these crispy potatoes that have been a summer-time favorite around here for a few years now. And with that, I suppose there is no denying it. I’m one of those kids who likes the crispy food.

A few summers back, I found a recipe in Gourmet that was a revelation to me. Sure, I like potatoes—they grace summer salads and winter curries and I’m not above the french fries. Mashed potatoes are a holiday favorite and cheesy gratins make autumn just that much better. But potatoes, just potatoes as a mainstay at dinner?

But once my favorite stall at the farmers market starts bringing in their fresh potatoes, I can’t resist them. New red and white potatoes, purple and fingerling potatoes. I have to find a way to use them all. This recipe looked simple and delicious. It’s been a favorite ever since…

Over time, I discovered that I like to use the fingerling potatoes in this recipe best of all. They seem to stay together a little bit better as they are cooked. Near as I can tell, they are called Rose Finn Apple fingerling potatoes. The trouble is that these potatoes are not readily available in most grocery stores, so try it out with the most lovely potatoes you can find. Also, the number of potatoes you cook will depend on the size of the potatoes and the number of people are you cooking for. I’ve included some rough estimates to get you started.

Crispy Smashed Potatoes
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Adapted lightly from Gourmet, August 2009

6 oz. potatoes per person, scrubbed clean

Parmesan cheese

Salt and pepper to taste

Place potatoes in a medium saucepan and generously cover with water. Salt the water and place on high heat. Boil until potatoes are almost tender, but err on the side of uncooked. Drain immediately and allow the potatoes to cool.

When the potatoes are cool enough to work with, set them on a cutting board. With the flat edge of the knife, gently press on the potatoes to flatten them, keeping them together as much as possible.

In the meantime, heat a large frying pan at medium heat and add enough olive oil to coat the pan. Place potatoes in the pan and let cook undisturbed for about 15 minutes, turning once. Once both sides are golden brown, remove from the pan. Serve potatoes with a generous shower of freshly grated Parmesan cheese and pepper.