Niagara-on-the-Lake, Ontario

"It isn't how much time you spend somewhere that makes it memorable: it's how you spend the time." David Brenner

Part two...
On our way from the Onatrio Falls to the Lake, we decided to drive along the Niagara Parkway. Past Brock's Monument, the Butterfly Conservatory and kilometers of woods and field. Of course a vast majority of that field is vineyard! Slowly, the area begins to close in and a the quaintest town arrives. Alas, we are in Niagara-on-the-Lake! A place which Kev had never been and somewhere I haven't been since I worked in the area 12 summers ago. After our first year at Stratford Chefs School, four of us classmates moved out to Virgil, Ontario (a one horse town on the way to NOTL). Two of us worked at Hillebrand Winery Estates. It was the hardest season I have ever worked, yet I loved it! I would ride my bike down country roads on my way to work everyday, past orchards and vineyards... Absolutely beautiful! But, all those tourists! My word! In the summer time, that place is crawling in 'em! I'm sure that's one thing that has not changed out here, even though so much else has! The Hillebrand restaurant has changed a lot, but the food was still good! We sat in the dining room, enjoyed a couple glasses of Riesling and sampled the mushroom ravioli and a Buffalo mozzarella and roasted tomato salad with prosciutto and watercress (pictured below). One thing about eating out here, is that you know everything is local! Heck, most of the ingredients also have the name of the farm it comes from on the menu! The Chef who was our commander that busy summer is long gone, Chef Tony Deluca. A good change though, for Tony has his own restaurant now in NOTL! I told Kev that one day soon, I would like to go and visit him!

In town, I took my sweetie to my old haunt, The Olde Angel Inn, est. 1789. The oldest inn and pub still in operation in Upper Canada! How amazing! I had a cider, Kev the house ale and we shared a plate of fries and curry sauce. Yum! We then headed over to Queen's Landing (where my other classmates worked), sat on the patio, sipped a wheat beer and looked out onto the sailing club marina. Afterward, we walked over to the Prince of Wales Hotel for a mid afternoon tea break while sampling some Canadian cheeses. Of course, the whole time we were there, all I did was reminisce and try to spit out as many stories as I could! I'm glad Kev's a patient man! Being back in the area certainly was a walk down memory lane. A walk I'd like to take again soon! I can promise you, it won't take me another 12 years to go back! Who knows, maybe Kev and I have started a new tradition...Wow, Friday already! Well, I am off to the land again with my Dad today! Hopefully we can get the tiller fixed and get the garden in full swing! I'll tell you all about it on Monday... Have a happy weekend, my followers!

Spinach Dip

"It isn't how much time you spend somewhere that makes it memorable: it's how you spend the time." David Brenner

Good morning followers! We are back from our mini break to Niagara! So lovely!! First of all, I need to mention 'Travelzoo'. Have you heard of it? It's a website that is full of deals on worldwide hotels, flights, entertainment, etc. Once you sign up (for free), the 'top 20 deals' show up in your email once a week. That's how we got our package deal for the Falls and it was worth it! We crammed a lot into two days! Wanna hear about it? Okay!
We drove into the Falls around lunchtime on Tues. We checked into our hotel and quickly did some exploring! The pool, whirlpool and sauna looked nice! We went back up to our room for a picnic lunch. That's right, I packed a hotel room picnic! In Georgetown that morning, I rummaged through the fridge and managed to find us most of the ingredients for a great sandwich. I also whipped up a quick spinach dip and cut some veggies. All we needed were a nice demi baguette, some cold cuts and corn chips. So yes, there in our 'Junior Presidential Suite', I made us our yummy sandwich and put out the rest of the spread for us to munch on! After not waiting an hour (oops!), we went swimming. So nice and relaxing! Afterwards, we took a quick walk down to the Falls and back to our hotel to get ready for our dinner. With our deal, we had a meal waiting for us at 'The Keg.' Why not? We had a couple of Martini's, a couple of Caesar salads and a couple of Sirloin steaks. Very nice! And very filling! So filling in fact, that we decided to skip a trip to the casino to spend our evening in. With our fireplace roaring, the view of the bright lights out the window, we fell asleep with full tummies with the TV on... We sound like we've been to together for fifty years, as opposed for one! We woke up early yesterday morning, went for another quick swim and headed down for the other part of our deal, a breakfast buffet! Remember what I said last week? I love a buffet! After our omelettes, made to order by a friendly Chef named Jamie, we packed up and went to work the early morning shift at the casino. There for about 15 mins, my neighbour's prediction came true and I won $380 on the 'Blazing 7's', 25 cent slot machine! That's right!! I'm a big winner! You see, our neighbour back in Hamilton gave me $20 dollars to play her fave slot machine and said we would split the winnings. Nina loves to gamble! She's in her nineties and still makes it out to play the slots! She told me that her horoscope said, quote, "Sarah's going to win big at the casino." Well, thank you Nina!! I'll be home this weekend to give you your half! Tee hee!
Alright, I will stop rambling on now and continue the rest of our trip tomorrow! Tomorrow I will blog about my old stomping grounds, Niagara-on-the-Lake! One of most my favourite places, and now, one of Kevin's as well! Yippy! Just  a quick recipe and I bid you all adieu until the morning!

Simple and Tasty Recipe:

Spinach Dip
(serves 4 to 6)

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cooked, chopped spinach (thawed out frozen spinach is fine)
1/3 cup, grated old white cheddar
1 Tbsp Parmesan cheese
1 clove garlic, finely chopped
1 pc scallion, thinly sliced
some parsley, finely chopped

.stir all ingredients together and use for dippin' with your fave dippin' foods! Enjoy!

Basic Crepe, with Sweet Crepe option

"... sprinkled with sugar and eaten hot, they form an exquisite dish..." Jacques Anatole Francois Thibault  

Photographer: Harry Gils, Prop Stylist: Dana Gils, Food Stylist: Sarah Visheau (me!)

Good day, followers! Well, I have some more pictures from the food shoot for you. I hope you are enjoying them! Instead of presenting all of the photos at once, I thought that I could reveal them a few at a time and include a recipe. What do you think? I thought it would be more fun this way! 
Eaten in restaurants or on the streets, crepes (pictured above), are extremely popular in France, where they originated. The last time I was in Paris, I bought a chocolate crepe from a street vendor and it was delicious! I know I told you that I really don't like sweets, but come on... A chocolate crepe, steps away from the Seine, in the city of lights? How could anyone resist?! Not only are crepes served sweet, but also a great vessel for a savoury filling.  A couple of years ago, Jane and I did crepe demonstrations at the Cottage Life Show. To cut a long story short, let's just say that I announced into my microphone for the audience to gently 'flip the crap'... Yep, I said it! Right away, I covered my mic and laughed my head off. I can't believe I was invited back!

Simple and Tasty Recipe:

Basic Crepe, with Sweet Crepe option...
(makes about 12 pieces)

1 cup flour
1 cup milk
2 eggs
2 Tbsp butter, melted
pinch of sea salt
*1-2 Tbsp sugar, optional
*1/2 tsp vanilla, optional

.in a large bowl, mix together the flour and salt
.in a large measuring cup or jug, mix together the milk and eggs
.make a well in the centre of the flour and slowly pour in the liquid while whisking (*add the sugar and vanilla now if you want your crepes to be sweet)
.slowly incorporate the flour while whisking out from the middle, until the liquid is done and the batter is smooth and frothy
.whisk in the melted butter, put in the fridge for at least 30 mins
.whisk again before using
.heat a non stick pan on medium, brush with oil
.with a ladle, pour in enough batter to thinly coat the bottom, lift and rotate the pan to move the batter around
.cook until the edges begin to brown and flip, cook for a few seconds more, turn out onto tea towel
.stack between sheets of waxed paper until using, enjoy!

For a bit of a change, brown your melted butter. It will add a nuttiness to your savoury crepes! The crepes can be tightly wrapped in plastic and put into the fridge for a few days or even frozen. Slowly bring them back up to room temp. to use again. Get creative with your crepes! Filling ideas are limitless! For instance... A creamy white sauce with tarragon and chicken or seafood folded into a crepe is a great brunch item, served with greens and a glass of white wine. Bon Appetit!
Okay, well Kev and I are off to Niagara for a couple of days! We met a year ago today and decided to go to go the Falls for the night and spend tomorrow in Niagara-on-the-Lake! Oh boy! I will have so many culinary adventures to blog about, it will probably keep me going for the rest of the week! So, bye for now my followers and I will be back on Thursday! Au revoir!

Photographer: Harry Gils, Prop Stylist: Dana Gils, Food Stylist: Sarah Visheau (me!)

 

Butter Tarts, Sarah's way...

"Eat butter first, and eat it last, and live till a hundred years be past." Old Dutch proverb

First and foremost, a hope you all had a lovely weekend! I did! My Dad and I got down to business up at the land on Friday and got about an acre of grass mowed. Gotta love that little John Deere! My Dad was hoping to till the vegetable garden, but the tiller broke down. We hope we can fix it! On Saturday Kev and I went to a double birthday celebration at a buffet restaurant. Yum! Gotta love a good buffet! Yesterday, we puttered around the apartment, did our chores and I made us a lovely brunch and dinner. Gotta love those lazy Sundays!!
Alright followers, I have something to admit. I'm not very proud of this, but I will share it with you. Until just over a month ago, I did not know that butter tarts were Canadian... Isn't that terrible? I'm a very patriotic Canadian and being a Chef, you'd think I'd know these things, eh?! Nope! While doing cooking demonstrations at the Cottage Life Spring Show in March, I found out. Then, a couple of weeks ago, Harry wanted me to style some for our food shoot (pictured here today). That was my first attempt making them, and they turned out pretty yummy! I've never really liked sweets. I've had a few butter tarts in  my day, but another thing I really don't like is cooked raisins. Hence, I've never really appreciated butter tarts. Well, that has changed! I suppose the fact that mine only had pecans in them helped. Even though, as I've learned recently, some people feel a nut of any sort does not even belong in a butter tart! Some feel that only raisins have the right to be invited! Who knew?! The great Canadian debate on butter tarts still rages on, and I had no idea one even existed. Shame on me! With only a mere handful of truly Canadian recipes out there, we should put our likes and dislikes aside and simply enjoy these scrumptious little tarts!
Now, being my first time making these tarts, I did some recipe research. I was looking for a method that was going to be quick and easy. Well, let's just say I had a couple of minor mix ups while making the tarts for Harry, but they turned out great (sometimes, mistakes in the kitchen turn out to be really good things!). Here's what I did...

Simple and Tasty Recipe:

Butter Tarts, Sarah's way...
(makes 18 to 24 pcs)

1 cup brown sugar
1 cup corn syrup
2 eggs, lightly beaten
1/2 cup butter
1 Tbsp balsamic vinegar
handful of whole pecans, lightly roasted
store bought pie pastry, or your own

.preheat the oven to 350 degrees
.in a pot on the stove add butter, brown sugar and corn syrup on medium low, stir until the sugar is melted
.turn off, allow to cool slightly
.whisk in eggs and vinegar
.pour the filling about 2/3 full in each pastry shell
.place in the oven for about 15 to 20 mins (a little less for a runny filling, a little more for a firmer filling)

Before you judge me too much, yes, I used store bought pastry. I know I can make good pastry, but for the shoot, I needed consistency. Also, I used fig balsamic vinegar for the colour, since I didn't have any vanilla. I saw that a lot of butter tart recipes call for vinegar anyways...? Last but not least, I might have mixed up the method for the filling, but they certainly turned out! If you like, try my recipe and let me know how it goes. I am not the best pastry Chef around, but I usually can make it work!
I have also attached a couple more of our photo shoot pictures, I hope you enjoy!

Photographer: Harry Gils, Prop Stylist: Dana Gils, Food Stylist: Sarah Visheau (me!)

 

Yorkshire Puddings

"Never eat more then you can lift." Miss Piggy

 

You can say that again... I wish I had listened to Miss Piggy last night! Good thing I'm on off the the land today with my Dad  to garden, I need the exercise!
Well, I had yesterday off. Just the usual household chores to do, but that was it. Days like this can be quite dangerous for a freelance Chef named Sarah, for these are the days that I cook! These are the days that I cook, a lot!
Just before Kevin left for work, he suggested we'd need to go grocery shopping for dinner because there wasn't much in fridge. Doesn't he know me yet? Doesn't he realize that I am the MacGyver of the kitchen? Right away, I shot him a confused look, turned around and flung open the freezer door. "Hello!", I said as I pointed out the freezer, crammed full of stuff! So many options! How could he think we had nothing? Next, I opened up the fridge. Okay, I had to admit there were more condiments than anything else, but still, there were some options... Eggs, butter, onions, carrots with yellowing tops, a huge red cabbage and a bag of leeks (mostly just the green bits, waiting for my next stock). A challenge, yes, but never a challenge too big for MacGyver! Within seconds I had it! We were going to dine on roast beef with roasted onions and carrots, Yorkshire puddings and braised buttery red cabbage with leeks. And gravy, of course gravy! My favourite of all gravies is definitely from roast beef! Whenever we had a roast beef dinner when I was a kid, we all knew what was coming the next day!! Homemade chips that my Mum and Nanny would make (they are from England, so yes we always call them 'chips'!), and a roast beef sandwich smothered in gravy! The only sandwiches that need a knife and fork! Mmmm, that gravy! Even now when my Mum makes it, I have to taste it (repeatedly), with a spoon straight form the pot!
Last night was only my third time making Yorkshire puddings. I've used other people's recipes, but i decided to make my own last night! I must say, they turned out pretty good! Here's what I did...

Simple and Tasty Recipe:

Yorkshire Puddings
(makes 12 individual, use a muffin tin)

1 cup of all purpose flour
1 cup of milk, 2%
3 eggs
pinch of sea salt
60 ml beef drippings or veg oil (I used sunflower oil)

.turn oven onto 425 degrees
.place 1 tsp of oil into each muffin tin and put in the heating oven, meanwhile...
.sift the flour into a large bowl, sprinkle in salt and mix
.create a well in the centre of the flour
.in a measuring cup or small jug, mix the milk and eggs together with a fork
.slowly pour the liquid into the centre of the well, while whisking
.slowly incorporate the flour out from the middle and whisk until liquid is done and you have a smooth, frothy batter
.pour the batter into a large measuring cup or jug with a spout
.remove tins from the oven, equally divide the batter into each cup (it should automatically begin to rise)
.quickly put back into the oven and leave for 25 to 30 mins, serve immediately

I did a lot of research while coming up with my recipe. Some insist on the ingredients being room temperature to start and others don't. I chose to use the eggs and milk cold from the fridge and had pretty good results! Let me know what you think and the next time I make them, I'll try out the room temp. method. Of course I'll let you know how it turns out!!

 

Wow, another week over! I hope you are enjoying my blogs as much as I am enjoying writing them! I'll see how many culinary adventures I can get up to this weekend and I'll tell yah all about it next week! Bye for now!

Rice Paper Rolls, Gluten Free

"Rice is... the most widespread staple in the world." Escoffier  

Photographer: Harry Gils, Prop Stylist: Dana Gils, Food Stylist: Sarah Visheau (me!)

For those of you who don't know who Georges Auguste Escoffier is, I'll give you a brief bio. He was a French Chef who changed the cooking world forever! Born in the mid 1800's, he started his apprenticeship at his uncle's restaurant in Nice when he was 13. Back then it was normal for country folk to find a trade at an early age, once their schooling was complete. It was also the norm for these young apprentices to be treated brutally. Imagine it. A child working long and hard hours for their keep in a restaurant kitchen, without electricity. Coal ovens, wick lamps, smoke and grease filled air... The heat alone must have been terrible! I've worked in hot kitchens, but I'm sure nothing like that! So, eventually Escoffier worked his way across France and ended up in the best hotels in the world! He partnered with a head waiter named Cesar Ritz, and changed the way we eat and cook in professional kitchens. (Yes, no coincidence here, The Ritz and Ritz Carlton Hotels are named after Cesar!) Escoffier designed the kitchens of these hotels in London and Paris to handle the cooking of his new invention called, an 'a la carte' menu. Until then set menus were the norm, but now the client was free to pick and choose exactly what they wanted to eat. In order for the cooks to prepare so many menu items, they needed to be organized! Well, Escoffier thought of that as well and therefore, the 'brigade' system was installed in the kitchen. Different stations within each kitchen, a leader or 'Chef de partie' in charge. Both his 'a la carte' menu and kitchen' brigade' system are still used today allover the world! Heck, even fast food joints use his method! He also wrote a book, 'La Guide Culinaire', that is on the book shelf of almost all classically trained Chefs today! No wonder Escoffier was named the "King of Chefs' and Chef of Kings."
Well that brief bio introduces you to the man who said our quote today and now it's time to introduce you to our quick recipe! Cold salad rolls made with rice paper rounds (pictured above). Super easy, super yummy and super economical to make, any time of year!!

Simple and Tasty Recipe:

Rice Paper Rolls
(makes 12 to 18)

1 package of rice paper rounds (any size, it's up to you)
1 carrot
1 stalk of celery
1/2 red pepper
1 leaf off of a red cabbage, optional (I used it because it is in season and looks pretty)
a handful of snow peas
a few lettuce leaves (I used Boston, but any are fine!)

.slice all of the veg into thin strips, julienne style
.soak the rice paper in hot water from the tap, until it's soft (about 20 to 40 seconds)
.lay it out on the counter, spread out any creases
.place a small pile of veg in the centre
.fold the left and right edges in and roll up from the middle (picture rolling a cigar...?)
.this makes 12 to 18 appetizers, depending on the size you make them

These rolls can be made any size, from appetizer to main course. The rice papers can be found in just about any Fortinos, Loblaws or Superstores around, for about $2 for a package of 50. You can put anything in them you can think of! Sliced meat, fish or seafood, noodles, a bit of sauce or even fruit (mango or avocado would be delicious!). Dip these rolls in soy sauce, sweet chili sauce or your fave peanut sauce. Now, they do dry out quite quickly, so it's best to keep the made rolls under a damp towel. They are a bit sticky, so when they are made, keep them separated. The rolls can be made a few hours ahead, but they cannot be made the night before. Finally, once you become comfortable rolling, try soaking and rolling 2 to 3 papers at a time, it will make the job go much quicker!

Well, the food shoot went great yesterday! Another 6 shots for Harry's portfolio! I will be featuring our shots here on my blog, so please feel free to comment! It's our first attempt, so please keep that in mind... Be nice followers, be nice!

Paprika Spice Mix

"That should spice things up!" Shane Vandiver

Spices... What can I say? Thank goodness for the spice trade! Without all of those delicious and exotic flavours, our food would be pretty darn boring! Sometimes I find them a bit intimidating! Over the years I have had the good fortune of working for a few Chefs who knew a thing or two about spices...
About a decade ago I worked for a Malaysian Chef, who had a vast knowledge of Asian and Indian spices. He could make a dry beef curry that would knock your socks off and a curry cream sauce that was to die for! Of course, he wouldn't teach any of us his secret spice blends, but I'd watch him!! He'd reach into a dozen or so jugs of spices and dig out certain amounts of this or that, scatter them on a tray without a second thought and roast them to perfection. Just the smell was enough to make your mouth water in anticipation! I also worked with an Egyptian Chef who's Middle Eastern spicing is like no other I have tasted since! Oh, the cumin! Her knowledge of spice blending was passed down to her from her mother and father, who she brought with her from Cairo many years ago. I learned a lot from her, but I always knew that I would never truly share her gift...  Just recently, I had the good luck to work with an Indian Chef immigrated from England who, I can honestly say, has one of the best palates I have ever worked with. What a talent! She knows Indian spicing like I know perogies! (I'll keep that story for another day!) Her in depth knowledge of spices cannot be taught from a book or learned in a brief period of time. It's apart of who she is, it's in her blood!
Now, after all that, I am only offering up a quick and basic spice blend... Nonetheless, it's nothing to be scoffed at, it's super easy to put together and extremely versatile! I promise!

Simple and Tasty Recipe:

Paprika Spice Mix
(makes about 2/3 cups)

1/2 cup sweet or mild paprika (I don't recommend smoked paprika for this mix, but an added pinch would be lovely!)
2 Tbsp garlic powder
1 tsp onion powder
1/2 tsp cumin
1 1/2 tsp sea salt
1/8 tsp cayenne pepper, optional

. throw 'em all in a jar with a tight fitting lid and shake, enjoy!

This mix can be used in a variety of ways! Sprinkle on popcorn or potatoes hot from the oven (especially good on fries!). Mix with a little olive oil and rub on chicken before roasting (especially good on thighs!), or brush on either side of pita wedges and slowly bake in the oven for delicious crisps. Mix some into sour cream or plain yogurt for a delicious dip! What else do you think? Fish? Sounds good! Again, mix with a little olive oil and brush it on your fave white fish. Ribs! Of course, ribs! How could I forget? This would make a great dry rub for ribs! Alright, you get the point... It's a multi purpose spice mix!!

As with all of my recipes, please see them as a guideline! Everyone cooks differently and everyone has their own preferences and tastes. Use this as a start and switch it up if you like! The possibilities are endless, so go for it!

Okay, time to run! I'm shooting more food with Harry and Dana today! Thank you for wishing me luck once again, I'll be bloggin' bout it tomorrow! Bye for now, my followers!

Norfolk County, Ontario

"In all things of nature there is something of the marvelous." Aristotle

 

Well followers, today I am taking you back up to 'The Land' in Norfolk County, Ontario!
This time we'll talk about the forest instead of the meadow! At 'The Land', we have 5 acres of woods. Two triangular shaped forests on either side of the meadow. We call them the big woods and the small woods. We don't get into the woods very often, since it seems like they are always filled with bugs! We have cut trails in both forests, but it seems like it's a constant struggle with nature to keep them visible. In the smalls woods we have a tiny creek and a marshy area with weeping willows, that is home to many red winged black birds. I love their song, so pretty. A couple of summers ago we found a huge turtle close to the marsh, it surprised us all!
In the big woods there are several old apple trees. I've been doing a bit of research and I'm hoping to hunt and find some morel mushrooms later on this spring! The ultimate culinary adventure! Well, maybe not, but still extremely exciting! Morel mushrooms are found as close by as Michigan, but I can only find a few findings here in Southern Ontario that are documented. Some say they are here, so don't worry followers, I'm gonna try my hardest!! (If anyone has any information for me about mushroom hunting, please leave a comment. Thanks!) We also have three bodies of water in the big woods, that all disappear in the summer time. I do believe they are called 'vernal ponds'. My fave of these ponds is the one that is directly behind the R.V.. We call it the bog! (Wow, I've just realized that we sure do like to name things in my family!). Anyhoo, both woods are coming alive and it's beautiful! I took a tonne of pictures, but have edited them down to several special shots. Once again, I hope you enjoy!

Norfolk County, Ontario

"When I go out into the countryside and see the sun and the green and everything flowering, I say to myself Yes indeed, all that belongs to me!" Henri Rousseau

 

Good morning followers!

Well, yesterday we joined my parents for a trip up to 'The Land'.We got my Dad's prized John Deere out if it's winter storage and brought it with us. Mowing the lawn has never been so much fun! This spring we are hoping to mow 2 to 3 acres to really open things up! The first year we were there, the land was just a tilled under soybean farm. 5 acres of woods and 5 acres of field, that was very dry and neglected. My Dad got in touch with Norfolk County, Ontario and had 500 trees, of local species, put in and had a farmer put down 5 acres of pasture mix. Year two: not much change... Most of the trees survived, but the land still looked like a hardened old river bed and a new enemy invaded, horseweeds. Nasty things! So, we pulled up and burned as many horseweeds as we could, and put down a couple hundred pounds of grass seed and clover. Converting a tilled field into a meadow seemed like an easy enough idea to us!! Well, last year all of our efforts exploded and we had 5 acres of white clover and grasses that were 5 feet tall! Now, the task this year is to try to control our meadow and enjoy it!

 

'The Land' is our family's experiment. Can a bunch of city slickers actually tame the land and profit from it? Can we make our small farm a success? It's hard work and heading into our fourth season makes us realize that we haven't learnt much at all... yet! Don't worry followers, I'll keep you updated all season long and let you know how our experiment is going! Here are some pictures from yesterday, enjoy!

 

 

 

Souvlaki Marinade

"Oh bring again my heart's content, Thou Spirit of the Summer-time!" William Allingham

Well, I am longing for summer! Aren't you? Warm summer nights, sounds of music in the air, those wondrous smells of a neighbour's BBQ and of course, all of the fresh produce Ontario has to offer! We're getting there my followers, slowly but surely!
Yesterday I spent the morning inside. Blogging, emailing, a meeting on the phone, researching recipe ideas... The usual. While doing such things I am always listening to music. Recently we became members of 'Live 365 Radio', an online radio broadcast my Dad recommended. Well, we love it! Everyday I change it up and as a result, it changes my mindset and influences different things I do. Sure enough, I wanted the sounds of summer! While flipping through cook books yesterday morning, I found a station that played Greek folk music. Well, of course I just had to pull some pork chops from the freezer, marinate them souvlaki style and set them aside for dinner! After my simple lunch of pears and yogurt with honey, I decided to find a French radio station. Hence, I spent most of the afternoon outside in the garden, drinking coffee and listening to French music from the 20's to the 50's! Tres bien!! While there I could picture Kev and me outside, eating a simple meal by candlelight and sipping a bottle of wine. Hmm, all we would need is a bistro set to sit at... Et Voila! I found one we and bought it last night (pictured above). Perfect! Now all we need are those warm summer nights. It's going to be a lovely summer, I can almost taste it!

Simple and Tasty Recipe:

Sarah's Souvlaki Marinade
(makes about 1/2 cup)

1/4 cup extra virgin olive oil, cold pressed
1/4 cup red or white wine vinegar, or lemon juice
3 garlic cloves, chopped
1 tsp dried oregano
1/4 fresh ground black pepper

. place all ingredients in a small jar and shake
. pour sufficient amount over your meat or vegetables of preference, marinate for at least an hour
. grill, broil or pan fry your souvlaki, seasoning with salt only when you are cooking, not before. Kali oreksi!

If you don't use all of the marinade, keep it in the fridge for next time. It will keep for a couple of weeks, just pull it out of the fridge about 30 mins before using since the olive oil will solidify. Also, marinating meat in salt will draw out the juices, so I generally salt when cooking.
Okay, well I'm off to Toronto today to test some recipes for Jane Rodmell for Cottage Life magazine! I must say, I love recipe testing! It's a tough challenge, but a challenge that I'm always up for! Have a great weekend and I'll blog about the many culinary adventures I'm sure to get up to, on Monday! Till then, my loyal followers!

Spicy Spaghetti Sauce

"Everything you see I owe to spaghetti." Sophia Lauren

Wow, am I ever tired this morning! It's been pretty stressful the last couple of days, but I can announce that the food shoot was a success! We managed to pull off 10 shots in 2 days! I think that's a record! I was dreading the pizza shot, but it worked! The scenario I blogged about yesterday played itself out to a 'T'! I managed to run the hot pizza over to the table quickly, put it in the right spot, Dana lifted the piece like an expert and Harry got the perfect shot! Thank the Lord!!! So, now Harry is hard at work reviewing the shots and making any touch ups. He said yesterday that my food didn't need many touch ups at all! Thank you Harry! He thinks I've worked with the best, and it shows. How nice! I must say, we make a good team! Since the three of us worked together so well, all of our talents shining, we're going to do it all again next week! I'll definitely keep you updated!!
So after the food styling adventure was over, I came back to the apartment to find a lovely smell wafting out of the front door. I stepped into the kitchen to see a big pot of my sweetie's famous spaghetti sauce simmering away! How perfect! It's so nice to have a boyfriend who cooks! He doesn't cook too often, but his timing is always right, he knows when I've had a long day...
Kevin's favourite food is homemade spaghetti and meat sauce. Last night, to my surprise he switched it up and decided to use sausage meat instead of ground beef! He remembered my talking about it and thought he'd try it out! He actually listens to me... weird! Let me tell yah, it was delicious! I asked him what ingredients he used, and he's let me share his yummy sauce recipe with you all today!

Simple and Tasty Recipe:

Kevin's Spicy Spaghetti Sauce
(serves 6 to 8)

1 onion, chopped
2 carrots, chopped
6 cremini mushroom, sliced
2 Roma tomatoes, chopped
2 cloves of garlic, chopped
2, 28 oz tins of crushed tomatoes
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
or
2 tsp Italian seasoning
1 package hot Italian sausages, meat removed from the casings
sea salt and fresh ground pepper to taste
whole wheat spaghetti, cooked to el dente

In a large pot throw in all of the ingredients (minus the spaghetti), including a pinch of salt and pepper. Slowly bring up to a simmer on medium heat, then turn down to low. Simmer on low heat for about 2 hours, partially covered with a lid, stirring occasionally. Taste and adjust seasoning before serving. Ladle over hot spaghetti. Buon appetito!

Now, although I find Kevin's cooking method a bit unorthodox, his sauce is definitely tasty!! If you don't want your sauce to be spicy, simply use mild Italian sausages instead. Also, Kev says he will occasionally add celery and bell peppers if there's any in the fridge. The sauce freezes fine. Try this recipe anytime, it's quick and easy to put together and super yummy! Thanks Kev!

"A photograph is like the recipe - a memory of the finished dish." Carrie Latet

Hello everyone! How are you this fine morning?
Well, day one of our photo shoot went swimmingly and right off the bat, I need to thank Harry's dad for letting us use his house for the shoot!! We somehow managed to get 6 shots done in as many hours! (Thai rolls, carrot & sweet potato soup, cupcake, butter tart, matzo ball soup, bowl of strawberries) When I've worked on other food shoots, 3 a day seems to be the norm. Mind you, most food styling sessions are being done for a company and that's when things get slowed down! Each shot will be studied by the company representative in the photographer's studio to make sure the photos properly represent their product. Next, it will be emailed off to an editor to deny or confirm. Back and forth, back and forth while slight changes are made to the shot, until a decision is finally made. Hence, 3 shots a day... Let me tell yah, it's great being left to our own devices!

So, yesterday I styled 6 different food items, while Dana Gils was in charge of the props and Harry Gils, the photographer. The props person, or props stylist, is most important! It was fantastic to have Dana there! Being a painter with experience in props design at Holt Renfrew's, she did a great job setting up the shot for Harry! She would choose the colour scheme and play with the cutlery, bowls, plates, napkins and tablecloths until it all meshed. Then, I would give Dana a mock up of the food item so Harry could figure out the angle and lighting. After much fiddling, the mock up is replaced with the styled food item and after a bit of further adjustment, Harry takes the shot. We make a good team, that's for sure!

Today we are back at it! 4 more items to go! (Hamburger, oysters, pizza, mac & cheese) The hard one is going to be the pizza... Hot and drippy cheese only stays hot and drippy for so long! I have a frantic vision of myself running from the kitchen, pizza fresh from the oven, into the dining room. Dana's waiting for me at the table with her wooden lifter, ready for me to slide the pizza into position. Finally, she digs her lifter under the slice and pulls up slowly, while Harry takes as many shots as possible until the hot, stretching cheese hardens... And of course the perfect shot is taken, so we don't have to do the whole scenario over and over again! Oh gosh, I hope it goes that easily! Wish us luck for today and I'll let you know tomorrow how it all works out! Fun times!!

"Years down the line, I became a food stylist." Sally Schneider

Food styling... What is it? Well, any food you see on T.V., (be it a show or commercial), on the big screen or in a photograph, has been styled. Not an easy job either! Each yummy looking morsel has most likely been laboured over for hours by a food stylist. Sometimes the food looks very contrived into perfection, but the stylists I have worked with are striving for 'real food'.
After I was done testing for the cookbook, Jane suggested that I go down to the studio to help with the food shots for the cookbook. I worked with Jane's good friend Kate. Kate Bush is a semi-retired food stylist who still has the reputation as being the best in Toronto. She wants her food to look as natural and real as possible. I was surprised to see how closely she was following the recipes I tested. I just figured that she would pull some crazy tricks out from up her sleeve and would contrive the whole thing! Nope! She said that the food needed to look real and be exactly what the home cook would be preparing in their kitchen. It would just look a bit nicer, of course!
The other stylist I worked with is Ruth Gangbar. I helped her for an edition of the LCBO magazine 'Food & Drink'. Don't the pictures in there always look amazing? Well, it takes weeks of meetings and hours of preparation just for one picture on one page. It certainly is not a glamorous job. I remember also working with Ruth on a shoot for Cavandish potatoes. I spent the first day organizing, by size, about 8 huge sacks of potatoes. The second day I had to collect 12 russets that represented the typical russet. They all had to be the same size, weight and shape, with no blemishes... Let's just say that I went to 6 grocery stores, 3 specialty stores and met with every produce manager on my quest, with no luck. Simply, it was the wrong time of year. It was July. Also, I had no air conditioning in my car and I ended up in a minor fender bender... Argh!!
Well, hopefully today will go much better! I'm meeting Harry and his lovely wife Dana, here in Georgetown for the shoot in a couple of hours. Oh no, I'm starting to get nervous! 'Come on Sarah, you can do this!' ' You're right, Sarah!' Ok, I better get up and get moving... I still have a couple of things to prepare! I will blog about the food styling adventure tomorrow! Bye for now!

Pizza Dough

 "I'm not sure what makes pepperoni so good, if it's the pepper or the oni?" Ulrik Stephens

Happy Monday, followers! Well, I don't know what exciting things you guys got up to this weekend, but I went to a pizza party. Not just any old pizza party, mind you! I'm talkin' bout 5 children under the age of 7 making their own pizzas at my parent's house. I know exactly what you're thinking... I still have a headache. No no, I shouldn't say such things, it was actually fun! My cousin Mel was in town this weekend from Ottawa with her 3 kiddies and they wanted to come for a visit. My Mum thought it would be a good idea to keep them busy by letting them make their own supper. It worked! Word got around town quickly, so Mary ended up bringing her 2 youngsters as well. My mum and I made the dough ahead of time and prepped the lovely veggies and cheese she brought home from Hamilton's Farmers Market. Fact: kids really don't like veggies! Who knew? Pepperoni and a tonne of cheese certainly were the most popular! Each kid had their own foil pan, got to shape their own dough and add the toppings, this way none of the rest of us got their cooties. No no, again, I shouldn't say such things! We all had to wash our hands before getting started, of course!

Simple and Tasty Recipe:

Pizza Dough
(for 2 large pizzas)

1 tsp active dry yeast

2/3 cup lukewarm water

a pinch of sugar

2 cups all purpose flour

1/2 tsp sea salt

1/4 cup extra virgin olive oil

. in a small bowl, stir together yeast, water and sugar

. let stand for about 5 mins until frothy

. in a large bowl stir together flour and sea salt, make a well in the middle, pour in oil and yeast

. work with a fork, spoon or your hands to mix well into a ball

. turn out onto floured board and knead for about 5 mins or so until smooth, adding more flour if sticky

. place in bowl, pour on a bit of oil and coat the dough, cover with a damp tea towel (or plastic wrap), and leave in a warm place for about 20 to 30 mins until doubled in size, turn out onto a floured board, it's ready to use...

. important: if not using the dough right away place in the fridge to slow it down from rising and if any leftover, place in plastic bag, freeze

We cut each batch of dough into 4 pcs and gave one to each kiddie to shape. Once covered with toppings, place on a lightly greased tray or foil pan and bake at 400 degrees for about 15, 20 mins.

This dough is very easy to make and is quite versatile! How does focaccia bread sound? Simply add any herb (fresh or dried), at the beginning with the salt. Follow the same dough making instructions as above. Shape by hand or roll with a rolling pin, place on a lightly greased baking sheet and cover again with a damp tea towel until doubled in size. Brush with more olive oil, top with fave focaccia toppings and sprinkle with sea salt. Bake at 400 for about 20, 25 mins. Wow, two recipes for the price of one today! Enjoy!!

*Just to let you know, I have a couple of big adventures going on this week! I am food styling for photographer Harry Gils (my first professional gig, ahh!), and am recipe testing for Jane Rodmell for Cottage Life magazine. So I might not have many quick recipes this week, but I will definitely have behind the scenes photos and exciting tidbits to share! Wish me luck!!

House Vinaigrette

"Tell me what you eat, and I'll tell you what you are." Jean Anthelme Brillat-Savarin

Oil and vinegar.

Everybody out there has them in their pantry, yet most still buy bottled salad dressings! I ask, "Why?" First and foremost, have you ever read the ingredient label on those things? What is half that stuff?? Today I challenge you to make my quick recipe and I'll try to get you off the bottle for good! Bottled dressings, that is...!

Yesterday I went over to my best friend Mary's house for a visit. We've known each other since we were 11. (Gross! 23 years!) We met to discuss some cooking lessons, for Mary never cooked growing up. Now, being a wife and mother of two, she has come a long way in the kitchen but the Food Network has peaked her interest and she's ready to learn more. Besides my parents, Mary has always been my number one fan. She has called me 'The McGyver of the kitchen' for years, and now she wants to know my trade secrets! How fun! She told me that sauces and vinaigrettes are two things she wants to know more about. She doesn't like any dressings from the grocery store and wants a healthier alternative for her family. No problem, Mar!

Warning: some people might find a cold pressed extra virgin olive oil a bit too strong for their tastes, especially if one is used to store bought dressing. Try a light or pure olive oil instead and gradually work your way up to the virgin. Wow, that does not sound right at all!! Or, go to a good food shop and ask for an oil tasting. When I was working at 'All the Best Fine Foods' at Yonge and Summerhill in Toronto, I would do tastings all the time! Oils, vinegars, salts, cheeses... Now that's an education! I have made Kev taste different oils and he now appreciates the flavours and says he will never go back to store bought dressing either! Here is the 'house vinaigrette' I won him over with!

Simple and Tasty Recipe:

House Vinaigrette
(makes about 1 cup)

2/3 cup extra virgin olive oil, good quality, cold pressed
1/4 cup white vinegar
2 tsp Dijon mustard
1 garlic clove, crushed
1/2 tsp dried oregano
2 tsp grated Parmesan cheese
sea salt and fresh ground pepper to taste

. place all ingredients in jar with tight fitting lid, shake until mixed together, pour over salad
. keep in fridge for up to 2 weeks, always shake before using

Now this is just one recipe, but try switching it up! Use a different vinegar, omit the cheese or the oregano and try an alternative! My mum likes to sometimes add a spoonful of jam to her vinaigrettes and you would not believe the flavour! Come on, I dare yah!! Also, if there's ever any recipes you would like me to share or if you have any cooking questions, please ask! Just make a comment and I will get back to you! I am lovin' the bloggin'!!

Dumplings

 "He who will not economize will have to agonize." Confucius

Good morning followers! First of all I'd like to thank you for being a follower of my blog! Secondly

 I'd like to thank my Dad and Bob for the feedback on my soup pictures! They think the soup looks

better inside. Great!

Frankly, I wasn't sure what to blog about today... Should I research an ancient Egyptian dish in honour of King Tut (the exhibit is great, now extended to May!), or should I focus on Toronto's wondrous Chinatown?

I've decided upon Chinatown!

Confucius must have just got back from Chinatown when he wrote this quote! Oh, the shopping!!! I can tell yah, I've been agonizing since we drove out of there last night! I saw other poor saps like myself... Aimlessly wondering Spadina and Dundas, multiple bags in hand, darting in and out of shops looking for another thing to buy. My fave store in the area is definitely the Tap Phong Trading Co.. If you love insanely busy, bright and colourful kitchen supply stores, this is your heaven!! Shelf after shelf stacked to the ceiling with anything and everything you could ever need in the kitchen (personal or professional). I was lucky to have Kevin along who gently persuaded me out of emptying my bank account dozens of times. "Next time we're here, right?" I would say to him with desperation. "Yes dear," he'd reply with a smile. He must think I'm insane. Honestly, how many chopsticks do I really need? Oh no, the agonizing is coming back... Let's stop talking about shopping and move onto eating. Ain't no agonizing there!!
We ate Dim sum! Bamboo steamers crammed with various flavours of steamed buns and dumplings filled our table, along with a pot of delicious jasmine green tea. So so tasty! We of course ordered way too much, even the waiter laughed at us! It all worked out in the end though, because we brought half of it home and I just ate some cold dumplings for breakfast... Who's laughing now, eh?!

Simple and Tasty Recipe:

Dumplings

(makes 48)

1 lb ground chicken, turkey or pork

2 garlic cloves, finely chopped

1 tbsp fresh ginger, finely chopped

4 pcs scallion, finely sliced

1/4 cup light soy sauce

sea salt to taste

48 round won ton wrappers, more or less

. combine all ingredients, except the wrappers, in a bowl and mix thoroughly

. scoop out a small spoonful and put into a hot pan, fry until done and taste for seasoning, adjust salt and soy if needed

. repeat until perfectly seasoned...

. lay out several wrappers at a time on the counter, brush the edges with water

. place a heaping teaspoon of filling into the centre of each wrapper, fold over and pinch to seal (these will look like perogies, feel free to experiment and crimp the edge like the dumpling pictured above)

. sit dumplings upright, single layered, on a lightly floured or greased baking sheet

To cook:

. either place in a bamboo steamer (lightly greased I find works best) and steam until done, 15 to 20 mins, or...

. add a couple tbsp of veg or peanut oil to a frying pan with a suitable lid, heat on medium

. arrange dumplings in pan, not touching, fry until lightly browned

. carefully pour in 1 cup of hot water, cover quickly with lid and steam for about 10 to 15 mins until the dumplings are cooked (if the water boils off before the dumplings are done, simply add more)

. serve with light soy sauce and hot chili sauce

Dumplings are quick and easy to make and definitely economical! They also freeze great! To do this, lay them out single layer on a baking sheet, not touching. Place in the freezer, uncovered, for about an hour or so until frozen solid. Pack them up in sealed plastic bags or plastic containers. I'd say they last up to 3 months this way. Serve them up for friends at a party or plop them into soup, they're yummy any way you eat them! Enjoy!