Archive for October, 2009

October 14th, 2009 Uncategorized | 2 Comments

new-york-city-skyline-us

I’m off to NYC today for a week. Stayed tuned for food and love updates from The Big Apple. (If anyone has any recommendations for restaurants or other NYC food highlights, I’m all ears.)

 
October 13th, 2009 Uncategorized | Leave a comment !

Thanksgiving dinner !

 

 

I am so thankful for the amazing friends who made Sunday night’s Thanksgiving celebration so special.  What a feast!

 

THANKSGIVING MENU

 

Veggie Platter with Peanut Dip by Joey. (I’ll be chasing him down for the recipe.)

Zucchinni Fritters by my spunky galpal Georgia (adapted from Closet Cooking.)

Mixed Green Salad by Andre, sexy vegetarian yoga-lover.

Baked Sugared Squash by Jennifer.

Scalloped Potatoes by Brent, a cooking virgin who won us all over with this flavourful and deadly rich dish.  I am making this one again.

Roast Turkey by our extraordinary host Peter.

Decadent Stuffing also by Peter.

Vegetarian Moussaka by Peter and Joey.

Homemade Cranberry Sauce by Joey.

Gourmet Cheese Platter by Raphael and David. They both have the names and faces of angels. Their cheese and fresh fruit selection was also divine.

Fresh Pumpkin Pie by Laura and the FC.

 

cransauce2

Homemade cranberry sauce. Easy. Delicious. Why don't we eat this all year round?

brentcarves

Papa Brent takes this turkey down!

Peter's all about his brand new oven. He kept looking at it all night long.

Peter can't keep his head out of his brand new oven.

Gigifritter

Georgia's fritters were a rave.

andresalad

Andre's salad keeps us healthy.

curlyandme jpg

Curly-haired David tells me about The True Blood books.

 

Raphael eats Brent's scalloped potatoes right from the pan.

Raphael snarfs down Brent's scrumptious scalloped potatoes right from the pan.

pumpkinpie

Luckily, we still had room for pie.

 

Let us be thankful for our Iphones.

Let us be thankful for our Iphones.

I'm thankful for the FC, who took my crazed Thankgiving pie-making stress in stride. Another holiday survived.

I'm thankful for the FC, who knows how to take my crazed pie-making in stride. Another holiday survived.

 

pumpkin

 

Every girl should have a pie. Pumpkin pie is mine. I discovered the recipe a few Thanksgivings ago and it’s become a holiday tradition. And I love pumpkins. Deeply. Even saying the word “pumpkin” makes me feel all warm and happy inside. I’m making this pie for a Thanksgiving gathering this Sunday and I can’t wait.

 

Bake it and be glad.

 

(In the photo are the baking pumpkins I picked up a farmer’s market yesterday in St. Louis Square. I’ll be using one for the pie and another for a pumpkin pasta recipe I’m also crazy about. I may even make a pumpkin risotto– that’s how much I love pumpkins!)

 

Fresh Pumpkin Pie

 

Once you use fresh pumpkin you can never go back to canned. This recipe uses brown sugar instead of molasses and I much prefer both the flavour and the colour (using molasses darkens the pie, but this one is a cheerful bright orange.) The spicing is very light and delicate which lets the pumpkin flavour shine, and there’s no cloves, though I sometimes add just a smidge. (Recipe adapted from Randy Scott, allrecipes.com)

 

Ingredients

 

2 cups mashed cooked pumpkin

1 12-ounce can of evaporated milk (2 % milk fat)

2 eggs beaten

3/4 cup packed brown sugar

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg (fresh ground is preferable)

1/2 teaspoon ground cloves (optional)

1/2 teaspoon salt

 

For the pastry

1, 1/4 cups all purpose flour

1/2 teaspoon salt

1/2 cup chilled butter

1/4 cup cold ice water

 

For serving:

small carton of whipping cream

 

Directions

 

Preheat oven to 400 degrees F.

 

Halve pumpkin and scoop out seeds and stringy portions. Cut pumpkin into chunks, skin still on. Place pumpkin in a saucepan with about 1 inch water, bring to a boil,  reduce heat to low, then cover and simmer for 30 minutes or until tender. Drain, cook and remove the peel.

 

Return pumkpin to the saucepan, or a big bowl, and mash with a potato masher. Drain well.

 

Prepare pie crust by mixing together the flour and the salt. Cut butter into small cubes. Then mix into flour, add 1 tablespoon water to mixture at a time. Mix dough and repeat until dough is moist enough to hold together and can form a ball.  Wrap ball in plastic and place in fridge for 15 min to an hour.

 

With lightly floured hands place ball on a floured cutting board and roll dough out to 1/8 inch thickness. With a sharp knife cut dough 1 1/2 inch larger than the upside down 9 inch pie plate. Gently roll the dough around the rolling pin and transfer it to the pie plate (now right side up, of course.) Unroll, easing dough into the bottom of the pie plate.  Place in fridge until following step is completed.

 

In a large bowl beat pumpkin with evaporated milk eggs, brown sugar cinnamon, ginger, nutmeg, cloves (if using) and salt. Mix well. Pour into a prepared crust. Bake 40 minutes up to an hour or even more — depending on size of your pie plate — or when a knife, inserted 1 inch from the edge, comes out clean. (My 9 inch glass pie plate took about an hour.)

 

Serve with fresh whipping cream and an extra sprinkle of fresh ground nutmeg and/or cinnamon. Wow!!

 
October 7th, 2009 Uncategorized | Leave a comment !

BritishSausage

 

Written by my good friend and guest blogger Georgia G.  (Photo collage by  Mr. Brent Lambert.)

 

I cannot read Cooking for Cock without thinking about my experience with the ultimate of phallic foods. The sausage. Or as the Brits call them – “bangers.”


Growing up in Vancouver, I was always an eggs & bacon type of girl. The skinny, meager looking link sausages commonly served with breakfast never really appealed. Then I went to live in the UK for a period and had my first ever British Fry Up; an English classic. Eggs, tomatoes, mushrooms, British bacon, black pudding (no thanks – I opted out) and of course big, juicy, British bangers. The key to this delicious, artery clogger is that everything is fried together in the same pan (even the bread, which is sometimes dripping with oil).

I loved everything on that plate, especially the sausages. And I loved the way the Brits just didn’t give a toss about eating all that fat! Maybe it’s the climate (damp and cold), maybe it’s the fact that they consume copious amounts of beer and need the grease to coat their stomachs the day after. Whatever the reasons, I went native and quickly became an avid sausage eater. I looked forward to going for those weekend fry-ups with my girlfriends, where we would spend hours chatting about life and boys (mostly about boys) all the while biting into those tasty mouthwatering bangers.

 

And so, with my newfound appreciation of all things sausage (Bangers and Mash-another yummy favourite) and perhaps a bit of British fever, I finally met my first British bang. Simon was the most British boy a Canadian girl could have met, from his classic name to his pale skin. An actor/writer/comedian, Simon was both witty and clumsy: the deliciously quintessential British stereotype. We fell for each other instantly. I remember our first night together when he whispered, “Have you ever been with an Englishman?” I thought “What?” Is this some sort of English arrogance coming out? Was I in for some unique experience my girlfriends had neglected to mention during our breakfast pow-wows? Something about the way he said this, his air of confidence, left me curious and excited. And just like my first taste of British bangers on a breakfast plate, I had my first taste of a British boy and was totally hooked. As if my whole sausage trajectory had led me to this point. Simon’s impressive English sausage made me drool, swoon, daydream…  During our love affair, any sausage shop window I passed, every banger I bit into would leave me thinking about Simon and his you know what.


But every delicious dish must come to an end.  I eventually left the UK and Simon and I went our separate ways but I still love a nice sausage served up either way: on my plate or in my bed.

 

 

 

Now In Montreal Georgia checks out the local sausage. The veal coriander at Le Maitre Gourmet is the hot ticket. (Yanick, the butcher, is not bad either.)

Now in Montreal Georgia checks out the local French sausage. The veal coriander at Le Maitre Gourmet, on 1520 rue Laurier Est, is the hot ticket. (Yanick, the butcher, is not bad either.)

 
October 5th, 2009 Uncategorized | 3 Comments

skirt

 

Whenever I see a girl in a skirt, I take notice. Whenever I wear a skirt, I feel extraordinary, original, bold, and also a little out of control — my body pulsing with strange feminine powers.  Skirts are risky. Complex.  Gender specific. They say I’m a girl, and I’m okay with that. Put on a skirt and your estrogen levels instantly skyrocket.  If you’re trying to crack the recipe for love, or at least, the recipe for desire, skirts are recommended since most boys prefer girls in skirts. Unfortunately most girls prefer their three year old Club Monaco jeans with the hole in the crotch. This has to change! Now! (On my deathbed, I don’t want to say, wistfully, “I wish I’d worn more skirts.” What if I’m reincarnated as a man?)

 

With skirts on my mind, I felt it was rather serendipitous to stumble upon a Facebook Group for a Montreal creation known as The Snowskirt!   Warm and cozy, these snazzy quilted wrap-arounds mean you can no longer say “it’s too cold” as an excuse not to wear a skirt.  

 

I’m going to the movies tonight, and, as God is my witness, I’ll be wearing a skirt.
 

 

snowskirt

This is called "The Apres Ski Skirt." Adorable, no? Snowskirts are co-designed by Lienne, a screenwriting colleague of mine with a flare for multi-tasking. She's giving me a personal fitting next week. Hello skirts!

 
October 5th, 2009 Uncategorized | 2 Comments

shepherd's pie

 

I want to be good. I want to exercise more. Drink less wine. Eat less meat. That’s why I came up with this healthy low fat-ish vegetarian shepherd’s pie. This recipe combines one of my favourite lentil dishes with low fat mashed potatoes for a tasty treat. I made it last night for a poker party at my friend Georgia’s. I lost ten bucks, but at least this dish was a winner.

 

 

Vegetarian Shepherd’s Pie

 

(The lentil base is adapted from a recipe I found in Jane Brody’s “Good Food Gourmet,” a terrific cookbook filled with yummy and inspiring low fat recipes.)

 

Ingredients

 

 

For the Lentil Stew

 

2 cups brown lentils
2 teaspoons olive oil
1 cup plain tomato sauce (like Hunt’s, simple not spiced)
4 green onions, chopped with white and green parts
1 large yellow pepper (or green or red) chopped
1 stalk celery chopped
4 cloves garlic
2 tablespoons chilli powder
1 tablespoon cumin
1 tablespoon plus 1 teaspoon molasses
1 tablespoon red wine or cider vinegar

2 cups brown lentils

2 teaspoons olive oil

1 cup plain tomato sauce (like Hunt’s, simple not spiced)

4 green onions, chopped with white and green parts

1 large yellow pepper (or green or red) chopped

1 stalk celery chopped

4 cloves garlic

2 tablespoons chilli powder

1 tablespoon cumin

1 tablespoon plus 1 teaspoon molasses

1 tablespoon red wine or cider vinegar

 

 

 

For the mashed potatoes

 

8-10 medium gold potatoes
4 big tablespoons plain yogurt (I used Liberty, 2.5 percent, which was incredibly tasty, no fattening butter or sour cream required!)
2-3 tablespoons chopped fresh parsley
1/2 cup grated cheddar cheese (just for a little colour and extra flavour on top)

 

 

Directions

 

Bring the lentils to a boil in six cups of water.  Simmer on medium low, covered, for about 25 minutes. (Don’t overcook lentils.)

 

In 2 teaspoons of olive oil, sautee onions, peppers and celery with the spices until tender, about four to five minutes. Add garlic. Saute a minute.  Add tomato sauce, molasses and vinegar. Stir.  Add cooked lentils. Stir to combine. (If lentils seems to dry or for a “saucier” sauce, add water or a bit more tomato sauce– 1/2 cup more.)

 

For mashed potatoes,  rinse and peel the potatoes. (I used ten small-ish ones.) Bring them to a boil in a large pot of water and  cook until tender/soft (about a half an hour.)  Mash with three tablespoon plain yogurt (I used 2.5 percent milk fat for a richer taste, but you can go lower.) Salt and pepper to taste.

 

In rectangular baking dish, layer the beans on the bottom evenly. Spoon mashed potatoes on top evenly.  Texture and fluff with a fork.   Bake for 20 minutes at 375 degrees. Remove from oven and add grated cheese and parsley. Heat for another five minutes until cheese melts.  Let sit five-ten minutes and serve.  (Leftovers make for a healthy lunch the next day.)

 
October 4th, 2009 Uncategorized | 3 Comments

In France this summer I learned many things about the FC. For example; he’s not afraid of heights, he has his mother’s eyes, and he sometimes disappears without telling me where he’s going. I also found out that, when he was little, his friends used to call him  The Little Prince,  because of his blonde curly hair and prince-like willfulness. But I think it’s more than that.  Like the character in Antoine de Saint Exupery’s classic book, when it comes to love, the FC sees with his heart, unlike me, who sees too much with my mind.

 

 

the-little-prince-1

"One sees clearly only with the heart. Anything essential is invisible to the eyes." Antoine de Saint Exupery.

 

I think it might be time for me to re-read the book.  In French!

 
October 3rd, 2009 Uncategorized | Leave a comment !

shallwedance

 

 

I met the FC on the dancefloor at a party (see The Origins of Cooking for Cock.)  and we totally sparked. He said I was the first girl who ever liked dancing with him (before then he was a self-condemned wallflower with two left feet.) Maybe that’s why we decided to enroll in swing dancing classes, to fullfil the promise of that magical evening. The first class was hard and the FC struggled to nail the basic three step. Last night, same problem, and I prayed the teacher would intervene and help the FC figure it out, but instead, the teacher focused on me.  He said I had to adjust my body to face the FC’s right shoulder- the part of him leading me — and to stop looking away ” towards the future,” he said dramaticaly. “There is no future here!” 

 

I smiled at the teacher’s analogy.  I do that a lot. Look ahead. Mostly for trouble and how to avoid it.  But sometimes you just have to live in the moment and let someone else steer.  No questions. No forecasting ahead. 

 

After the teacher’s correction the FC totally responded to my new posture and suddenly we were rocking, twirling, and even mastering a few moves that the other formerly-better dancers were still working on. It was a breakthrough and I felt so giddy and joyous as we swinged our hearts out to vintage rock.

 

Learning how to let myself go and answer to someone else’s decisions will be good therapy for this control freak and also fun for the FC, who I know will be a great dancer. (In fact, already is.)

 

 

The photo is a still from the film “Shall We Dance,” the Japanese version. The FC borrowed it from the library to warm us up for our classes. It’s a beautifully-directed, funny, romantic film. I loved it. (Don’t bother with the Richard Gere re-make, which doesn’t have the same quirky aesthetic flare.

 
October 1st, 2009 Uncategorized | 4 Comments

coqauvin4

 

 

I’d been wanting to make a coq au vin for a while, especially since I have fond memories of working in a French restaurant in Toronto where the chef made a yummy one. It’s a classic stew;  warm and comforting on a chilly autumn night.

 

I scanned a few recipes on the Net and found one I liked by Nigel Slater (a fantastic food writer with an obvious passion for the dish and I strongly recommend you read his original recipe.) I simplified the dish slightly by not making my own stock, buying chicken pieces and reducing the wine (I’m a wino so I like some in my glass as well as in my food.)

 

The result was truly fantastic, and much easier than I expected.   It makes a generous quantity (this serves six easily) but even as a romantic dinner for two it’s a smart idea because the dish improves overnight. I packed some in the FC’s lunch the next day and he felt like a king, and also a little spoiled and embarrassed when his co-workers asked what he was eating — “Oh, yez, just a leettle coq au vin my girlfriend made…”  

 

That’s cooking for cock!

 

Warm and Cuddly Coq Au Vin

 

Ingredients

 

two large chicken breasts, skinned, halved, then cut again crosswise

four chicken thighs, skinned, fat trimmed

1-2 cups organic chicken stock (it’s worth paying a little more for organic, it’s all I buy now)

50g chopped pancetta or thick back bacon 

2 tablespoons butter (or olive oil)

1 medium onion, chopped

a large carrot, chopped

1 rib of celery, rinsed and chopped

2 cloves of garlic, peeled and sliced

2 tbsps flour 

2 tbsps cognac 

all but one glass of a bottle of red wine (I used an $12 dollar Beaujolais, which was light and flavourful)

2 teaspoons dried thyme

1 bay leaf  

12 small onions, peeled 

200g small white button mushrooms (about 24, cut in half it they’re too big)

mashed potatoes (see later recipe)



Directions


 

Dice the pancetta into very short strips, half finger width.  Put them, together with the butter, into a thick-bottomed casserole – and let them cook over a moderate heat. Stir the pancetta until  golden, remove and place in a bowl, leaving behind the fat in the pan.

 


Season the chicken pieces with salt and pepper and place them in the pancetta fat.  When the underside is pale gold, turn. I did the chicken in two batches, removing ones that looked done and adding new ones. This goldening step is key, since, as Nigel says, “the skin should be honey coloured rather than brown – it is this colouring of the skin, rather than what wine or herbs you might add later, that is crucial to the flavour of the dish.”  

 

 

 

This light gold colour was the ticket.

Did I nail the light gold colour or what?

 

 

Remove chicken out and place in a bowl of plate with the pancetta. While the chicken is turning gold in the pan, peel and roughly chop the onion and carrot, and celery. With the chicken out, add the onions and carrot to the pan and cook slowly, stirring occasionally, until the onion is translucent and it has gone some way to dissolving some of the pan stickings. Add the garlic. Return the chicken and pancetta to the pan, stir in the flour and let everything cook for a minute or two before pouring in the cognac, wine and tucking in the herbs. Spoon in ladles of the simmering chicken stock until the entire chicken is covered. Bring to the boil, then, just as it gets there, turn the heat down so that the sauce bubbles gently. Cover partially with a lid.

 

Melt another tablespoon butter or oil in a small pan, add the small peeled onions and then the mushrooms, halving or quartering them if they are too big. Let them cook until they are golden, then add them to the chicken with a seasoning of salt and pepper.

 

 

 

Mushrooms, pearl onions, so pretty!

Mushrooms, pearl onions, so pretty!

 

 

Check after 40 minutes to see if chicken is tender. It should be soft but not falling from its bones. I left mine in for an hour. Lift the chicken out and into a bowl.


Turn the heat up and the let the remaining sauce reduce a little, about four minutes.


Return the chicken to the pan and serve in a big shallow bowl.  Garnish with fresh parsley and served with simple mashed potatoes.