Confiture de Pinot Noir and Scuppernong Jelly

I found two delicious grape juices: pinot noir (unfermented) and scuppernong.  One's traditionally from France; the other from the Southern US.  They have very different flavours, but they both make outstanding preserves.

The first time I made jam, it was mediocre at best.  I was hesitant to try this, but Julia Child counsels cooks to proceed with a je-m'en-foutisme attitude.  It turns out making jam can be fairly easy!  Just follow the directions on the pack of pectin.

I like the low-sugar pectin recipe because it lets the natural flavour and sweetness take stage.  For my recipe it was, mix: pectin, sugar and juice.  Bring to a boil and stir until all sugar an pectin dissolves.  Then remove from heat and pour into jam jars.

* Important:  be sure to follow the directions on the pack of pectin.  This particular method is "refrigerator jam," meaning that it has a shorter product life and must remain refrigerated.  It looks and tastes the same, but it's not designed to sit on a shelf since the process may not have killed all the bacteria.  Cook safe and enjoy!

Remember!  Don't let the process intimidate you, proceed with the je-m'en-foutisme attitude!

Spring Garden 2014

Just a quick update from the garden:  Peaches, nectarines, grapes, blueberries, coffee and oregano.

Brioche French Toast

It's rare for brioche to last long enough to get stale, but if it does, french toast is the perfect thing.

First whip up the batter: eggs, splash of almond milk, pinch of salt and a slash of vanilla.  Dip slices of brioche in the batter and fry in olive oil.  You can use butter to fry, but I like the heartyness olive oil adds.

Serve hot, dusted with powdered sugar and garnished with fresh fruit.

French bread made into french toast.  #winning

Baked Gruyère Chips

Adding a bit of Swiss cheese makes plain chips a delight.

First, peel and cut the potatoes in batons (chunky sticks).  Place them in salted water and bring to a boil - continue boiling for a couple minutes.  Then drain, drizzle with olive oil and arrange on a parchment lined baking tray.

Place into a cold oven and "preheat" to 350F; continue to bake for about 5 minutes.  Using the preheat setting heats extra hot and quick, adding a crispness to the chips.

You can keep it vegan, but I have a weakness for Gruyère.  Remove from the oven and grate Gruyère over the chips.  Return to the oven and increase the heat to 450F.  Once the oven reaches 450F, the chips should be done, but be sure to test.  They should be tender, yet and crisp on the outside.  Season with fleur de sel or Maldon salt and serve.

Brioche

So, the first thing bread artisans will say, "This isn't the way to make brioche!"  Then, they'd launch into an explanation or debate regarding how to work in the chilled butter.  But, I take every shortcut I can and I wanted to make this recipe accessible.

First, I added the yeast to a bit of water (and orange juice) to let it dissolve.  Then, I add chunked butter, eggs, sugar, salt, nutmeg and vanilla to the mixer and run it until the butter is broken down to small bits.  Then add the water and yeast mixture and enough flour to make a soft dough.  Keep mixing to form the gluten.  Set in a cool place for about 8-10 hours.  This allows the dough to ferment and develop complex tangy flavours.

Then add more flour to form a stable dough, mixing it with the dough hook.  Allow the dough to rest for 15 minutes and form to round loaves.  Set in a warm place to raise until it's more than doubled in size.

Bake at 350F until light golden brown.  Then remove from the oven and brush with egg wash (a whisked egg and a shot of water).  Return to the oven and bake it until it's a dark golden brown.

This is what delicious looks like!

What kind of vegan are you?

I get this question a lot, so I thought I'd answer it here. I'm the kind of vegan who always wears leather shoes... a perpetually lapsed vegan.  The general trend of my diet is entirely plant-based.  On occasion, a sliver of gruyère, a drizzle of honey or a slather of butter enters my victuals.  All the same, I think that, if animal products are used, they should be ethically sourced and used with restraint.

"Why do you call yourself a vegan?!?" people ask.  They inform me, "If you don't always eat vegan, then you're not vegan at all; you're vegetarian!!!"

That makes sense, but at the same time, it reminds me of a harsh mindset that seems to be pervasive in the vegan community.  I have high admiration for strict veganism, but not the hostile disposition.  I've gotten some hate from using organic, free-range, certified-cruelty-free, vegetarian-fed chicken eggs.

So how can we invite people to the plant-based diet? First, be passionate about veganism, but don't be scary-crazy about it.  We're probably not going to win over anyone to the vegan diet by fanatically grouching at everyone who enjoys a hamburger. Secondly, make good food.  No, make great food!  So much vegan food is "health food." It's not just bland and boring, it's offensively flavoured and sometimes, literally stinks. Don't try to force veggies into some sort of meat counterfeit.  Let the natural food, deliciously, stand on its own! Lastly, remember that everyone is at a different place.  Invite people to try your plant-based food and try not to roll your eyes when they ask, "Where's the meat?" Show carnivores how genuinely delicious vegan can be.  Be the happy, friendly vegan who inspires others to give the plant-based diet a try.

So that's it.  I'm generally a dietary vegan and I'm passionate about showing people that vegan food can be delicious.  I hope you're inspired to give it a try!  And, no complaining about my leather shoes  ;)

Laminated Potato Crisps

These are some of my favourite!  I saw Julia Child make something like this years ago and decided to give it a try.

Start by peeling and thinly slicing potatoes.  I mean really thinly sliced - so thin you can read through it.

Carefully layer one slice of of potato, an herb, a bit of oil and top with another slice of potato.  It helps to roll the herbs (basil, thyme, chives, or green onions) so they're flat and the chips don't warp in the oven.  Bake at 350F until they're golden brown.  Then remove from the oven and sprinkle with sea salt.  Transfer to paper towels to cool and drain any excess oil.

Bon appetit!

Vichyssoise

It's that time of year where the evenings can be cold or hot. So, why not have a soup that can be served cold or hot?! Vichyssoise is the perfect dish!This soup is kinda French and kinda American. There's a bit of undecidedness regarding the origin, so let's just call it French-American fusion. Regardless of the source, it's a delicious and smooth preparation made of leeks and potatoes.

Start by coarsely hacking up the white bit of leeks, and an equal portion of peeled potatoes. Add the leek, potato, along with a bit of olive oil and salt, to a large pot and gently sautée. Don't allow colour to develop on the veg - the soup should be a glistening creamy white.

Add enough water to cover the veg and just a bit more.  Bring to a boil and reduce to a simmer.  Continue cooling until the potatoes are soft.  Then, transfer the mix to a blender and puree.  I like to use the Vitamix because it makes an ultra smooth soup.

For a hot dish, serve it up right away.  I garnished it with crushed pistachios and olive oil.  For the more traditional soup, refrigerate before serving.  The chilled one I garnished with celery leaves and green onion.

Mixed Fruit Pavlova

It's relatively easy to make, with three main components: meringue, whipped cream and fresh fruit.  It does take a while, though.

Start with a couple egg whites and a small bit of cream of tartar; whip until foamy.  Then add a bit of sugar and vanilla; whip to still peaks.  Spread the meringue onto a silicone baking mat.  Be sure to make walls around the edge of the meringue to form a shell (ya, know like in the picture).  Place it into a preheated 250F oven.  Here's the where the waiting starts: turn off the oven and leave the meringue overnight, or for ~8hours.  When it's done, it should be crisp and melt away when you bite it.

You can prepare the fruit while the meringue "bakes."  Be sure to use flavours that complement each other.  Also, the delicate fluffy composition needs the texture of soft fruits like berries and stonefruit.  Something like apple wouldn't fit the texture profile.

When the meringue is done, prepare the whipped cream.  I went with a light flavour profile to support the already delicate taste: acacia honey and almond.  Like the taste of angels dancing on your tongue, they are!

Finally, pile the whipped cream in meringue shell and layer the fruit atop the cream.  I also made a blood orange syrup to drizzle over top.  Be sure to serve it promptly so the meringue doesn't get soggy.

The Cold Bruer

An amazing new coffeemaker:

The Bruer is the next iteration of cold brew coffee.  Its elegance is on par with the Chemex and Aeropress.  This glass, metal and silicon coffeemaker drips cold water through coffee grounds over the course of 10-20 hours (depending on how you like your coffee).  The resulting flavour is unbelievably smooth and sweet with layers of complexity.

There's an excellent how-to that covers several aspects of the coffee brewing process on the Bruer blog: http://www.bruer.co/blog/

As I learned at Blue Bottle Coffee in San Francisco, cold brew is best served over ice.  But, on a chilly day, mixing equal parts cold brew and boiling water to your mug, won't disappoint.  It's still a sweet, mellow brew.

You can buy the Bruer here: http://www.bruer.co/ Buy it, but it now! :)

Sun Dried Tomato Hummus

It's an easy and flavourful dish!  As the weather gets warmer; easy, light and tasty meals are in demand.

Simply add a healthy portion of sun dried tomatoes to your usual hummus recipe.  I add chickpeas (and the tomatoes) to the Vitamix and cover with water - a bit of salt, sesame seeds, onion powder and a glug of olive oil.  I also like to add turmeric, garlic and smoked paprika.  Start slow and increase the speed to work up to that delicious thick consistency.

Finish with a drizzle of olive oil, a few chick peas and a sprinkle of sesame seed.  Enjoy!

Spinach-Spelt pasta Ravioli with Vegan Filling

Happy St. Patrick's Day!  This verdant pasta is coloured with fresh-from-the-garden spinach.

I started out by chopping the spinach and olive oil in the food processor.  Not really sure how the recipe would turn out, I added egg-white to the mixture and kneaded the dough with the food processor.  It turned out better than expected.  An eggless, vegan pasta dough should hold up perfectly. Cover and let it rest for 15 minutes. Divide in to two equal portions and roll it out.

The filling's made from: pine nuts, tofu, pumpkin seeds, pistachios, garlic, onion, basil, olive oil, salt, tamari and a squeeze of lemon. Simply add the ingredients to the food processor and blitz. Spoon it or pipe it on to the rolled pasta dough - rice flour keeps the dough from sticking to the counter. Brush water around the dollops of filling to make sealing the pasta easier.  Place the top pasta layer over the bottom.  Press out the air and cut into individual pieces.  I used a handy pasta cutter, but a knife works, too.

Drop into boiling water for ~3 minutes.  Serve hot with olive oil, pine nuts and fresh basil.

Wheat Bread [Fresh Ground Flour]

I got a dry ingredient container for my Vitamix and decided to give it a try.

I used red organic wheat and ground it to flour.  It's important to sift four that's just been ground since the occasional unground kernel may be hiding amongst the powder.

Plain bread - composed of sugar (molasses), salt, fat (olive oil), water, yeast and this fresh-ground flour - comes together fairly easily.  If you measure your ingredients, fresh flour should be added by weight, rather than volumetrically.

Shape the loaf; score it in whatever fashion makes you happy, and let raise.  Bake at 350F until it's golden brown.

I know I'm horrible about posting recipes.  But, bread is one of those amazing baking things that is resilient.  Jump in and give it a try!

Here's a basic recipe:

• 1 Cup Water
• 2½ Cups Flour
• 1 Teaspoon Salt
• 2 Teaspoons Yeast
• 1 Tablespoon Sugar
• 1 Tablespoon Olive Oil

Keep in mind that this a very basic recipe and needs adjustments depending on the nature of the ingredients.

Happy Pancake Day, 2014! Gluten Free Edition

Celebrating Pancake day with gluten free buckwheat pancakes!

Easy to make with: buckwheat flour, egg whites, soy milk, olive oil, vanilla, salt and baking powder.

They're not mile-high fluffy, but they are hearty and rich.  Swimming in pure maple syrup, they're a classic delight.

Pan-seared Polenta with Chèvre and Thyme

Polenta has a reputation of blandness.  It's a well earned reputation, so you have to build flavour into the dish.

First, bring salted water to a boil.  You can also use veg stock to provide more taste.  Polenta varies in terms of firmness.  Since this will be fried, this dish needs enough cornmeal so that it's not porridge.

Slowly add the cornmeal to the boiling water while stirring.  Or, if you're crazy enough to try to hold a camera and take photos while cooking, you'll need to whisk the mixture to remove the lumps.  Boil for about a minute or two, until it's thick and begins to "blurp."  Then allow to cool and set firm.

Once cooled, remove from the pan and slice into workable chunks.  (It helps to wet the knife before cutting.)  Sear both sides of the polenta in olive oil.

Garnish and serve with flavourful pairings.  I chose the creamy sharpness of goat cheese; the also tangy, yet sweet, aged balsamic; savoury, bright tomatoes and the mildly pungent thyme.

This can easily be made vegan by substituting or omitting the chèvre.  Mixed olives would be an ideal alternate.

Bulgar? Bulgar!

One of the most simple and tasty foods I sampled in Turkey: Bulgar.  It's a type of wheat that's been parboiled and dried.  There are several ways to prepare it, but my favourite dish was a simple vegetable and bulgar casserole.

It's fairly easy to make and it's delicious.  Start an assortment of veg.  I used carrots, onions, peppers and sauteed them for just a bit of colour.  Then puree them with a can of stewed tomatoes.  Add seasoning: salt or soy sauce - something to give it a good savour.

I rinsed the bulgar and added the wheat to the veg puree and simmered the mixture until thickened.  It's ready when the wheat is tender - like brown rice.

This is a perfect dish for chilly evenings and is full of vegetables, fibre and energy.

Gold and Chocolate Covered Strawberries!

Yes, this is an over-the-top dessert.  But it's a fun splurge for Valentine's Day.

These are actually fairly easy to make.  You just need chocolate and fresh strawberries.  To make it awesome, you'll need GOLD!  You can find it on the Amazon: Just make sure that it's genuine edible gold.  An imitation product may not be edible or may be harmful.

First, you'll need a double boiler.  Or, if you haven't got one, use a heat-proof bowl over a pan of simmering water.

Choose any chocolate you like, but keep in mind, there are differences.  I chose a vegan and gluten free dark chocolate.  If you use candy-melts, you needn't worry about tempering the chocolate.  Also, if you want a softer paste-like chocolate, you can skip tempering as well. ***

Wash and dry the strawberries and dip them in that magnificent cocoa puddle.  Be sure to place them on a nonstick surface to cool: parchment paper or a silicon mat.

When you're done with the strawberries, take the remaining chocolate and stir in a bit of almond/soy milk.  This will make the ganache.  Place the ganache in a piping bag and pipe any desired decorations or patterns.

Then, the magic.  While the ganache is still soft, delicately add the the gold.

Let them cool and enjoy!  Admit it, if your sweetheart served you with gold-adorned, chocolate-covered strawberries it'd be a winning endeavour.

*** What is tempering?  That's a medium-long story.  For details, check out the "How To Cook That" video on chocolate tempering: While you're there, Subscribe!

Blood Orange Scones

The perfect thing for a weekend breakfast: Scones!  And, I have a recipe, for once: I made this using the biscuit ratio recipe: 1 part fat:3 parts flour:2 parts liquid. I used: unrefined coconut oil (100g), a mix of spelt flour & shredded coconut (300g), almond milk with a smidgen of blood-orange juice (200ml).  To complete the mix, add a bit of sugar (50g), salt (.5t), orange zest and baking powder (1T).

Be sure to cut the fat into the dry ingredients and then mix in the liquid - but, don't over mix!  Then, form the dough onto a parchment lined pan.  Or, they can be cut like traditional scones.

They're delicious on their own, but they're amazing with a marmalade syrup.  It's easy to make with equal portions of sugar, orange juice and zest.  Boil to ~225F for a thick syrup.

Tropical smoothie - with a twist!

 

I found myself with a dozen blood oranges.  Although their flavour is very traditionally orange, their colour is is the novelty.  I worked these oranges into several culinary preparations.  The first, was a delicious tropical smoothie.

I started with some classic tropical flavours: banana, orange and pineapple.  I added almond milk and a bit of ice.

Blend it up!  Use a high-powered blender to ensure no chunks.

Garnish with sweeetened coconut and serve.  A tasty and healthy way to experience the tropics - even if you're stuck in the dead of winter.

Barbecue Potato Crisps

So, the sports are going to sport soon... apparently in a bowl.  I don't understand sports-games, but apparently the event requires snacks.  This recipe is straight from one of Byron Talbott's videos.  Watch it, and while you're there, Subscribe!

Byron also provides measurements... and I'm still trying to learn how those measury things work.

The basic steps are:

• thinly slice the potatoes - I used a food processor
• mix up that magic spice mix - smoky paprika, onion powder, garlic and salt
• fry them - I used peanut oil
• when they're starting to brown slightly, remove them and drain on kitchen roll.
• season them right away
• when they're cooled, dig in!

Experiment with the thickness of the potato slices.  Paper thin chips are like pointy clouds that shatter on your tongue whereas thicker chips have a sturdy, hearty crunch.