Tacos

"Do you have anything here besides Mexican food?" Dusty Bottoms, iThe Three Amigos!

Buenos dias, muchachos! I hope you all have a great weekend! We did! My cousin Emily and I helped my lil' bro Jordan and his girlfriend Jen move into their new apartment on Saturday, saw 'Iron Man 2' and went for a swim yesterday with my sweetie Kev. Fun! This morning I heard from my Mum and Dad that the garden up at the land is moving along quite nicely! Our corn is up (2 varieties), as well as the potatoes (3 varieties) and our tomatoes are taking off (4 varieties)! There's lots of rain in the forecast this week and thank goodness, our garden needs it!!
Well, as mentioned in my last blog, Friday night was taco night here in our apartment in Georgetown! I love tacos! I love how fresh the ingredients are in Mexican food. I love the thought of fresh lettuce, tomatoes, onions, chilies, limes and of course, fresh coriander! So vibrant and yummy! I have never liked using the store bought packaged taco seasoning, so I decided to experiment and make my own. Also, for a twist, I used ground beef and spicy sausage meat for the base. Hello!! Both turned out great and when combined, I swear they resulted in the best tacos Kev and I have ever tasted! That's right, they were amazing! Now, neither of us have ever been to Mexico, (I thought I should mention that!), but I've never had tacos like these north of the boarder! 

Simple and Tasty Recipe:

Taco Seasoning
(for 1kg or 2lbs of meat)

1 Tbsp of my 'Paprika Spice Mix' (on my 'Recipes' Page)
1 Tbsp cumin powder
2 Tbsp chili powder
1/2 tsp dried oregano

.mix together, set aside

Taco Filling:

500gram/1 lb spicy Chorizo sausage, meat removed from casings
500gram/1 lb lean ground beef
1 onion, fine chop
2 cloves garlic, chop
1 recipe 'Taco Seasoning' (above)

.in a large skillet, add both meats, onion and garlic on medium high heat
.stir and break up the meat (a wooden spoon works well), continually until the meat is browned
.remove any excess fat with a spoon, stir in the seasoning, enjoy!

Serve your tacos with hard or soft, corn or wheat tortillas. We decided to use soft wheat wraps, which I gave a quick grill. On the side I put out grated Monterey Jack cheese, sour cream, salsa verde (made by 'Herdes' and bought at the grocery store, yum!!) and home made guacamole (that's going to be tomorrow's recipe!). I also chopped up some onion (white and green), cherry tomatoes, lettuce and fresh coriander. Delicious! Please try my tacos and let me know what you think! I know you'll love them! By the way, this recipe makes a lot (probably enough for 4 people), but it freezes great!
Well, I'm heading off to Toronto after lunch for a catering gig. 2500 people in one building, 4 different parties, all at the same time...Wow. Wish me luck, I think I'm gonna need it!!

Hummus

"Chick pea and garbanzo bean are two names for the same thing (Cicer arietinum), a member of the pea family (Fabaceae)." Food Reference.com

Ahh, Friday already...
Well, I worked a catering yesterday evening and it went very well. There was a Mediterranean/Middle Eastern inspired theme and the food was great! My favourite was the dip station... Babaghanoush, Matbucha (a spicy Moroccan tomato and pepper dip. Don't worry, I will make it one day!), a Tuscan style white bean dip and Hummus, accompanied by flat breads, warmed and crispy baked pita and a tonne of veggies! Yummy! I, of course, tasted everything and the hummus was quite good! It inspired me make some today for my lunch! I have made hummus many different ways... It seems like every Chef out there has their own recipe! An Egyptian Chef I worked for used vinegar instead of lemon, claiming that this is the way the ancient Egyptians made it. Interesting! Some Chefs insist on always roasting the garlic. Others claim that tinned beans cannot be used and soaking/cooking the beans is the only way (go ahead, if you have the time.). Well, I've tried them all and have simplified my recipe. The simpler the better, right? Exactly followers, I'm glad you agree!

Simple and Tasty Recipe:

Hummus

2 garlic cloves
1 19oz tin of chick peas or 1/2 cup dried (soaked and cooked fully), strained and rinsed
1 lemon, juiced
1/4 cup tahini
1/4 cup extra virgin olive oil
sea salt, to taste

.put the garlic in the food processor first and chop until fine
.add in the chick peas, lemon juice, tahini, olive oil and a pinch of salt
.puree until desired consistency (I like my hummus smooth), taste and adjust seasoning, enjoy!

Well, that's the way I like my hummus... I serve it spread out in a shallow dish or plate, drizzled with a little Extra Virgin olive oil and a sprinklin' of my Paprika Spice Mix (on my 'Recipes' page.). But, as always, make it your own!! If it's too thick, add a little water add the end to thin out, but make sure to taste it again because you'll be surprised how a little water will alter the flavour! Add more or less garlic and or lemon. Try rough chopping the garlic and simmering for it a few minutes on low heat in the olive oil, or roasting the garlic (allow it to cool a bit before processing.). Or add a roasted red pepper in with the bulk of the ingredients (roast a pepper on the grill or under the broiler until the skin is evenly charred. Put in a plastic bag or sealed container to steam, allow to cool, seed and peel.). Add a pinch of cayenne for heat, or fresh coriander or fresh dill for a herbed flair. Hummus can be served with just about any dippable, or is great in a sandwich or wrap! Yum!
Well, I've decided that tonight is gonna be taco night! Ay yay yay!! I'm gonna experiment and give my taco mix a bit of a twist! I hope it works out... If it does, I'll be sharing the recipe with you all on Monday! Have a great weekend everyone! Adios muchachos!

Quiche with Ontario Potato Crust, Gluten Free

"Real men don't eat quiche." Bruce Feirstein

Pish posh, Bruce!! Quiche is for everyone! Geez! That's right followers, you guessed it... Today we are talkin' quiche. Not just regular quiche, but a gluten free, potato crust quiche! A request came in from my friend Dana for such a recipe and I finally had the time to experiment this week. Let me tell yah, it is super easy to make and super yummy! The history of the quiche is still a debate... Some say that quiche was originated in Germany, as a savoury custard cake called a 'kuchen'. Others demand that the first quiche was made in Lorraine, France (hence, 'Quiche Lorraine'). Originally a bread dough was used for the base and the filling was simply eggs, thick cream and butter. The bacon and cheese were later additions. Well, wherever the quiche came from, I think we can all agree that it is delicious! These days anything goes into quiche and a short crust pastry is used. Very tasty indeed, but not too friendly for our gluten free friends. The potato crust quiche turned out so good, Kev and I ate almost the whole thing for dinner the other night!

Simple and Tasty Recipe:

Quiche with Ontario Potato Crust, Gluten Free
(makes 1 quiche)

Potato Crust:

1 large Yukon Gold or Russet potato
1 small onion
1 egg
1/4 tsp sea salt
freshly ground pepper
olive oil
1 tsp Dijon mustard

.preheat oven to 400 degrees
.grate the potatoes, rinse
.grate the onion, put in the bowl with the potatoes and squeeze out the liquid
.place the grated veg. into a new bowl, stir in the egg, salt and pepper
.brush a pie plate with the olive oil, spread out the grated veg. evenly in the bottom and up the sides of your pie plate (to mimic pastry)
.brush the top with a bit more olive oil and bake in oven for 25 to 30 mins, remove, brush with the Dijon
.turn down oven to 325 degrees
.meanwhile....

Filling:

3 to 4 spears asparagus, rinsed and sliced
3 to 4 pc. bacon, sliced
3 eggs
1/2 cup milk or cream
1/3 cup old white cheddar
hand full of fresh chives from the garden, snipped
1/4 tsp sea salt
freshly ground pepper

.in a skillet on medium heat, fry the bacon and asparagus until the bacon is browned
.remove with a slotted spoon onto paper towels to drain, allow to cool
.whisk together eggs and milk, add cheese, chives, salt and pepper
.pour filling into potato base, bake for 40 to 45 mins until filling is puffed
.allow to cool for 5 mins., run a knife around the edge to loosen quiche, use lifter to remove pcs., enjoy!

This quiche turned out so fantastic, I must admit I impressed myself! Not to mention that without the rich pastry, this quiche is definitely a healthier version! Of course change the type of cheese, meat or veg. you want for your quiche, just keep the amount of eggs, milk and salt the same. Quiche can be served at any meal, hot or cold, with any side. Kev and I ate ours for dinner Tues night with a green salad and my 'House Vinaigrette' (found on my 'Recipes' page). Yesterday we had a slice of the quiche each, served room temperature, with my Butternut Squash Soup (also on my 'Recipes' Page) for lunch. So yummy the next day!
Alrighty, I'm off for a walk in the ravine before driving into Toronto for a catering gig this afternoon! I'll update you about my latest culinary adventure tomorrow! Bye!!

Norfolk County, Ontario

"Baby I'm back." Rihanna

Hi y'all, I'm back! So sorry about yesterday. Computer and camera problems are to blame! Modern technology, geesh! Anyhoo, a lot happened over the long weekend so I will sum it up for you!
On Saturday we continued to plant out our vegetable garden up at the land. We added potatoes (Norland reds, Irish Cobbler and Russets), sweet potatoes, fennel and kohlrabi. On Sunday, Kevin and I drove back up to the land to drop off Dad's new tiller and we got out the chainsaw to cut up wood for that night's bonfire. After piling our freshly cut wood and mowing about an acre, we sat down at the picnic table with my brother Adam and his wife Michelle for a smorgasbord dinner! Michelle went all out! Roasted chicken, roast beef, multiple salads, bread, cheese, olives and pickles, cru d'ete, etc.! Yum yum! We waited till dusk for the rest of the family to show up. Sure enough, once we were all together, we started our bonfire and enjoyed it for hours, out in our meadow, under the bright moon and many stars... Could it get any better? Monday we buckled down and got prepared for the annual firework and baked beans bonanza! This party of 'booms and beans,' as my Dad likes to call it, has been going on for 30 years!! How fun! Friends and family crowd the back of the driveway as my Dad and my uncle Hollie light off the fireworks at the front. Is it just me, or do the fireworks seem to be getting more and more powerful?! Remember the days when all we had were 'Baker's Dozens?" Not anymore! Those things are getting crazy!! With only a few minor mishaps (luckily no one got hit this year... Last year, well, let's just say that one fell over towards us! Too funny!), the night went swimmingly! After the show, we cranked up the BBQ and enjoyed hot dogs and my Dad's famous baked beans! What a weekend! I hope all of your Victoria Day weekends were as fun as ours!

"Sorry..." Me

Good morning followers! Well, due to technical difficulties, I cannot post a blog today. I will be back tomorrow and we will catch up then! I hope you all had a safe and great long weekend, I know we did! 'Till tomorrow... Once again, sorry!

Norfolk County, Ontario

"Gardening is a matter of your enthusiasm holding up until your back gets used to it." Author unknown

Oh boy, does that quote sum it up!!
I spent the day in the garden up at our 10 acres yesterday. My parents said there was a lot to do and they weren't kidding. We left Hamilton, sailed across Brantford on the highway and zipped through country roads until we were at our land. Man, as a person who is used to the commute into Toronto, driving the other way is a slice of heaven! When we pulled up, I could see the mowing my brother Adam and his wife Michelle had done last weekend. The land is looking good these days! My Dad also tilled 3/4 of our 80'x80' garden, until the tiller broke down... again! No worries though, my sweetie Kev has found my Dad a new one already! Well, it's a used tiller, but it's new to us! So, back to yesterday... I took a quick peek at the garden, to find our peas and asparagus doing well (both pictured)! Wow, how exciting! I can't wait until we can harvest the asparagus, in three years...! Geesh! Anyhoo, we ate a quick lunch of hot dogs and potato chips (yum!!), and got down to work. We put in the herb garden and laid down two 50' black plastic sheets. Into the sheets we are going to put in tomatoes, peppers, corn, Brussels sprouts and a few other things I can't remember right now (I think I spent too much time out in the sun yesterday!). So, in about an hour I'll be driving from here in Georgetown, to my parent's house in Hamilton and me and my Dad will head back up to the land to continue our planting out! Luckily, it will be a cooler today!! Thank goodness!

 

So, what are your plans for the long weekend? On Sunday night, our family will be heading back up to the land for a bonfire. The first one of the season! On Monday, it's the firework extravaganza at my parent's house, followed afterwards by BBQ hot dogs and the world famous 'Bert's Baked Beans!' That's right, baked beans! For 30 years now, we have hosted the Victoria Day firework party and my Dad has been making his beans. Mild or hot, whichever you want! It might sound strange, but our family and friends wait all year for those beans and we love 'em! If one there's one thing we do in my family, it's have fun! Why not?! Life's too short, you might as well have lots of fun!!
Alrighty my followers, have a great Victoria Day weekend! Be safe and we'll catch up on Tuesday!
P.s. Unfortunately I won't be sharing the baked beans recipe on my blog, I am sworn to secrecy by my Dad... Sorry!

Ontario Vegetables in Foil Package with Herbs and Feta

                       "The world's favourite season is the spring. All things seem possible in May." Edwin Way Teale

Photograph from 'Morels.com' website

Yesterday was Kev's day off. Wasn't the weather fantastic?! We figured it was the perfect day to go for a hike down into the woods. Here in Georgetown there a large ravine that runs through the burbs. Lucky for us, it runs right behind our place! Kev told me he knew where fiddleheads grew and that down in the ravine there were lots of old apple trees in what he always thought was an old farmer's field. Well, guess what are found in old orchards? Morel mushrooms (pictured above), the delicacy mushroom that cannot be farmed, only forged in the wild. I asked Kev to bring a bag in his pocket, I had a good feeling! Down into the ravine we tromped. Finally, we got down into the marshy area et voila, ostrich ferns! I thought that we might be too late in season to find any! Heck no! We picked a small hoard of fiddleheads and continued on our walk. Finally, we got to the overgrown clearing and sure enough, there were lots of old, gnarly looking apple trees. We started to search the ground for morel mushrooms... nothing. Too bad. Just south of us in Michigan is morel country! There are even contests to see who finds the most and largest mushrooms!  I've been doing a bit of research and there certainly are morels here in Southern Ontario. Unfortunately, none in that field. I'm not giving up, though! I will hunt for morels up at my parents land today. We also have old apple trees, you know! On our walk I was also keeping an eye out for wild garlic, but none was found. After a couple of hours we came back to our place. Just out of the woods we saw a strawberry plant that actually had tiny berries growing! I snapped a few shots and we shared a berry. Wow! Now that is what a real strawberry tastes like! So sweet, I couldn't believe it! Don't you just love spring? We decided to have a BBQ for dinner and I whipped up a quick foil package of veggies to throw on the grill. Of course, I included our freshly forged fiddleheads!

Simple and Tasty Recipe:

Vegetables in Foil Package with Herbs and Feta
(serves 4 )

1 large sweet potato, peeled and sliced
3 new red potatoes, sliced
1/2 red onion, large slices
3 cloves of garlic, chopped
a hand full of asparagus stalks, trimmed, rinsed well and cut into large pieces
a hand full of fiddleheads, trimmed, rinsed well
extra virgin olive oil
sea salt
freshly ground black pepper
fresh chives from the garden, chopped
feta cheese

.parboil the potatoes, drain
.in a large bowl, toss the veg. with the olive oil, season with salt and pepper
.lay out 2 large pieces of foil and one large piece of parchment paper in the middle
.arrange the sweet potatoes on the bottom of the parchment, the rest of the veg. on top
.fold the parchment over the veg. and seal into an airtight package
.fold the foil up around the parchment and again, make an airtight package
.place on a grill on low heat for 15 to 20 minutes, the package will fill with steam and puff up if sealed correctly
.carefully transfer the package to a tray when done and carefully open the package, the steam will quickly escape
.top with some chopped chives, feta cheese and an extra drizzle of olive oil, enjoy!

Of course, you can use any cheese or herbs you have handy! Also, use whatever veggies you have! I like to mix a starch with a vegetable so it is a complete meal in one package! Super easy and super good! Oh yeah, you'll want to have some crusty bread lying around to sop up the extra roasted, sweet garlic and olive oil left in the bottom of the package... Yum!!!

Cuban Mojito

"It is the destiny of mint to be crushed." Waverley Root

Mojitos! Aren't they the best? I've been to Cuba twice on vacation and both times I have spent the week enjoying countless mojitos! They travel well too, you know! They are great brought down to the beach, equally as yummy by the pool, sipped with delight in the hotel lobby, lounging on the patio, lying in bed in one's hotel room... Have I gone too far? Nah!! They are even fantastic sitting on the couch with my sweetie Kev here in Georgetown! Recently our friend Adrienne was back in Varedaro for her friend's wedding. As soon as I heard about her trip, I had a vision of a mojito! While at my parent's house on Monday, my Mum showed me her herb garden. Mint. Again, mojito! Later on that day, I opened up my parent's fridge and saw limes. That's when I made my decision... It's mojito time! So off I went to the grocery store yesterday afternoon to pick up the supplies, got out my muddler (bought in Cuba), put on the 'Buena Vista Social Club' soundtrack and waited for Kev to get home! Finally he arrived, a bottle of Havana Club white rum in hand. I grabbed the mint I had picked from my Mum's garden, sliced up a lime, opened the club soda and the bag of sugar. Kev mixed the drinks. We remembered how the poolside bartender would make our mojitos and went for it. Once finished, we plunged our straws in and sipped with anticipation... Oh my word!! They were exactly the same! We were both transported back to Veradero. They were so good that i decided to share our recipe with you!

Simple and Tasty Recipe:
Mojito
(makes 1 pint glass)

8 mint leaves
2-3 tsp turbinado sugar
1/2 lime, cut into wedges
2 oz Havana Club white rum (there's no point using anything else, it's the best!)
club soda
ice

.in a glass, add mint and lime, mash with your muddler (or use the handle of a spatula or something a bit thicker)
.add in the sugar and ice
.pour over rum, stir, top with club soda
.garnish with a sprig of mint

As usual, this is just a guideline! Play with it and come up with your own perfect mix! I have to admit, I like more sugar... Make sure you only make one mojito at a time, never mix a pitcher, it won't be the same! Now, I'm not kidding when I recommend Havana Club Rum! Next time you to the LCBO, just look at the white rums. Most are clear like water, but Havana Club has a slight amber tinge. That's the colour of oak barrels, people! Also, Havana Club Rum smells like sugar cane and it tastes like no other. This is the real stuff and worth the few extra bucks!! You'll find that many mojito recipes call for either caster sugar (super fine), powdered sugar or simple syrup. Choose whichever one you like, but after a bit of experimentation, I actually prefer the texture of turbinado sugar. I love to sip my mojito and crunch on the sugar and mint. Mucho, mucho yummy!! A muddler is basically a pestle (without the mortar), designed to fit into a glass to crush herbs, fruit, sugar etc., to release oils and flavours. With mojito's rumoured to be more than 400 years old, don't you think it's time you made one for yourself? Disfrutar!

How to Grill Ontario Asparagus

"Do that in less time it takes to cook asparagus." Roman Expression

 

Mmmmm, fresh Ontario asparagus...

As you can see by my quote, asparagus has been cultivated by our ancient friends for thousands of years. Found across Europe and America, it is a special treat  marking the beginning of a new season. First brought into vogue by Louis XIV's personal gardener, Jean-Baptiste de la Quintinie in the 1600's, it's been treated like royalty ever since! Last night I got my first taste of asparagus since last summer, and it was delicious! I love Ontario asparagus. It's always so fresh and sweet in taste. Of course I love asparagus cooked any way imagined, but grilled is always my fave! Let me tell you about yesterday... I spent the day at my parents house in Hamilton and decided to make dinner for the family, (even Kevin drove in after work from Georgetown for our Monday night feast!). This was my menu: grilled steak, grilled asparagus, creamy potato salad with fresh dill (don't worry, I will do this recipe soon!), and herbed garlic bread with cheese. Sounds pretty good, eh? It also tasted pretty good, if I do say so myself! Kev was the Barbeque master. He took every one's order and grilled the steaks to perfection. I had bought a large Calabrese loaf, which I cut in half and grilled until toasty. I then drizzled it with extra virgin olive oil, chopped garlic, sea salt, chopped chives and parsley from my Mum's garden and topped it off with grated Parmesan and mozzarella cheese. Into the oven in went at 450, for about 5 to 7 minutes. Yum!

Last but not least, I grilled the Ontario asparagus... Here's how!

Break off the woody ends of the asparagus or simply cut them off. Rinse well under cold water, shake off excess water. Toss with a little extra virgin olive oil, sea salt and freshly ground pepper. Spread out evenly on a medium heat grill. Turn often to ensure even grilling, you do not want them to burn. The asparagus will only take 6 to 8 minutes to cook. Remove from the grill, serve, enjoy! If you like, you can pour a on a little of my 'House vinaigrette' (on my 'Recipe' page), or a squeeze of fresh lemon for extra flavour. Frankly, I don't think it needs it... The flavour of fresh Ontario asparagus is best when savoured by the simplest of treatment! Remember, asparagus is supposed to be eaten with your hands, so pick it up by it's end and munch away!

Ontario Butternut Squash Soup

"Soup is the song of the hearth... and the home." Louis P. De Gouy

 

 

Soup photographer: Harry Gils, Prop Stylist: Dana Gils,

Food Stylist: Sarah Visheau (me!)

Well, I hope you all had a good weekend, I did! My sweetie Kevin and I really enjoyed our fish and chip dinner Friday night. The chippy had mushy peas, can you believe it? I love mushy peas!! Unfortunately Mary has a cold and her Birthday celebration has been postponed until Mary's sister Cathy gets back from Australia. Lucky girl! Cathy and I made that trip 7 years ago (wow, does time ever fly!). We lived in Melbourne for a year and both served at Cathy's uncles' restaurant. We had fun, alright! The food in Australia was amazing! At the time, pumpkin was 'in'! Pumpkin soup, pumpkin risotto, pumpkin tempura, pumpkin pizza... You name it, the Aussies put pumpkin in it (by the way, the pumpkin was butternut squash...)! While waitressing, the owners found out that I was a Chef back home. They asked me to come up with a few ideas for their winter dessert menu. No problem! I made stuffed, baked apples with creme fraiche,  pears poached in red wine with chocolate ganache and pumpkin cheesecake with a ginger cookie crust. Well, to my surprise, the Aussies were freaked out by my pumpkin dessert! They'd never had a sweet pumpkin dish before, but loved it! Sure enough, Cathy's uncle decided to put it on the menu and it certainly was met with mixed reactions!! Of the brave who tried it, they did like really it, but a lot of people passed. Oh well! So, thinking of the Aussies this weekend, I was inspired to make Mary pumpkin soup for her Birthday present! It is her favourite after all and it's technically not summer yet, so I figured I could get away with making such a wintry treat! Mar, I hope my soup helps you get over your cold!

Simple and Tasty Recipe:

Ontario Butternut Squash Soup

(this big batch makes about 4 litres)

2 Tbsp olive oil

1 Tbsp butter

2 onion, rough chop

3 cloves of garlic, rough chop

2-3 sprig of fresh thyme

1 bay leaf

1 butternut squash, peeled, seeded, rough chop

2 sweet potatoes, peeled, rough chop

2 L fresh chicken, turkey or veg. stock (or water)

sea salt

freshly ground pepper

1/2-1 cup cream (10, 18 or 35%,) or milk

*dollop of butter (optional)

..put the olive oil and butter into a large pot on medium low heat, add onion, garlic, thyme and bay leaf and a pinch of salt and pepper

.stir occasionally and allow to sweat (fry on low temp. without colouring), for about 10 mins or until the veg are soft (try not to rush this step!)

.stir in the squash and sweet potatoes and cook for about mins

.pour in the stock, turn up to high and bring to a boil

.once boiling, turn down to medium and simmer until squash is soft, about 20 minutes

.remove the thyme stock (the leaf should have fallen off into the soup by now, if not picked them off and put back into the soup), and the bay leaf

.with a hand held mixer, or blender or food processor, puree the soup until desired consistency

.stir in the cream or milk (if too thick, add a bit more) and the butter, adjust seasoning, enjoy!

This soup is a great one to freeze! Garnish it with some buttery croutons, goat cheese, toasted walnuts or chopped fresh chives and parsley. Not only eaten as a soup, you could also use this as a pasta sauce! That's right! Fry up some onions, garlic, sausage and sage; add some soup and pasta (penne would be good!). Yum! You better hurry up and make it though, summer is almost upon us and squash and sweet potatoes will be officially out of season! Vite, vite!!

p.s. Dana absolutely loved my recipes for roasted chicken with roasted vegetables and chicken gravy! Try them out for yourself!

"Spring unlocks the flowers to paint the laughing soil." Reginald Heber

 Well, for the first Friday in a little while, my Dad and I are not heading up to the land. Instead, I got outside this morning and took some pictures of nature, I hope you enjoy them! How pretty is spring?! I love lily of the valley and lilacs, they are my favourites! I did a wedding catering about a year ago this time and it was like nothing I had ever... smelt! Yes that right, this wedding smelled beautiful! The bride's favourite flowers were purple lilacs and white roses. She planned everything around the lilac season just so her wedding could have them. That evening, it was my job to set up the wedding cup cake stand. As soon as I walked into the reception room, I was in heaven! Hundreds, if not thousands, of lilacs and roses everywhere. The scent was so beautiful, I was blown away! I talked to florist who told me that because of the short season, lilacs were ahead of schedule and so most of the flowers had to be flown in from Holland. Wow! Now that's love and commitment!!

So, yesterday we all made a roasted chicken, right? Well, today is the perfect time for to make our chicken stock. It's easy! Just go into my 'Recipes' page and find the turkey stock recipe. It's exactly the same, just the bones are different... Once you have your stock, tomorrow you can make soup! Again go to my 'Recipe' page and look up turkey soup, just substitute with chicken. Of course you can change it up a bit! Why not? Use my recipe as a guide and experiment! Add a tin of tomatoes, a tin of beans and pinch of dried basil or oregano for an Italian flavour! Don't forget to put a big bowl of Parmesan cheese on the table when you serve it! Buon appetito! Change the noodles to rice, et voila, chicken and rice soup! How bout an Asian spin? Simply switch up the veg., forget the parsley and thyme and add a slice or two of fresh ginger, a couple Tbsp of soy sauce and lo mein noodles. Thai anyone? Again, use different veg., add a piece of lemongrass, a splash of fish sauce and vermicelli noodles. Make sure to serve your Thai inspired soup fresh coriander, slices of fresh lime and Sriracha hot sauce! Yum yum! Get creative followers, you won't regret it! Have fun with your food and try something different!
Alrighty, well I have a weekend full of culinary adventures! Fish and chips for dinner tonight, of course accompanied by pear cider for me and beer for my sweetie Kev! Tomorrow I am working a catering, getting out to a restaurant for Mary's Birthday, hopefully foraging fiddleheads Sunday morning and off to Hamilton for a home cooked meal with Mum and Dad! Not too shabby, eh?!  Have a great weekend my followers and always, I will have an update for you Monday! Bye!

Roasted Chicken with Ontario Vegetables and Gravy

"... Poultry is for the cook what canvas is for the painter." Jean Anselme Brillat-Savarin

Well, today we are talkin' roasted chicken! Yum! My friend Dana has requested a roasted chicken with roasted vegetables recipe, et voila! This week is probably a perfect week to roast a chicken, just cause the weather ain't so nice outside. I always love how roasting a chicken makes the house smell great and simply makes one's home feel cozy. Also, a single roasted chicken has so much to offer! You see, when one roasts a chicken it creates a gastronomic domino effect... Day one: roast the chicken, eat as much as you can! Day two: roast chicken sandwiches for lunch, salvage any meat for soup and the rest goes into the pot for stock. Day three: chicken soup. So simple! Of course, if you are not going to make stock, freeze the bones until you have time! Same with the stock; if you are not using it right away, freeze it for later. For me, roasting meat is the easiest of meals! I understand that it could intimidate people, but that's why I'm here to help! Chicken is especially easy and there are so many ways of fixin' up that bird, it's crazy!

Simple and Tasty Recipe:

Roasted Chicken with Ontario Vegetables
(serves 4)

1 chicken
3 cloves of garlic
a few sprigs, fresh thyme
bay leaf
1 onion, peeled and quartered
2 carrots, scrubbed and cut into large pcs
1 stalk of celery, cut into large pcs
a hand full of mushrooms, left whole
potatoes, scrubbed and cut into large pcs or minis left whole
extra virgin olive oil
sea salt
fresh ground pepper

.set oven to 400 degrees
.pat your chicken dry with paper towels, place in a lightly greased roasting pan and rub with olive oil
.sprinkle with salt and pepper, also season inside the cavity
.stuff the garlic, bay leaf and a sprig or two of thyme inside the cavity, loosely tie the legs together
.place all of the roast vegetables into a bowl, toss with more oil, salt and pepper and some more thyme, scatter around the bird in the roasting pan, put in oven
*.roast chicken for 20 minutes per 500 grams, plus 20 minutes more (remember this rule!!)
.remove the pan every 30 minutes to stir the veg. until the chicken is done
.to test doneness of the chicken, either test with thermometer in the thickest part of the thigh (165 degrees), or poke with a skewer in the thigh and see if the juices run clear (if not, place back in oven for 10 minute increments, test until done)

Hmmm, wanna quick gravy recipe as well? Okay!

Chicken Gravy

2 Tbsp fat from the roasting pan
2 Tbsp flour
1/2 cup white wine
2 cups of water or chicken/veg. stock
sea salt
fresh ground pepper

.remove the chicken to serving platter and with a slotted spoon, remove veg., cover loosely with foil until the gravy is done
.remove the fat from the roasting pan and put into a small pot with the flour, whisk together and heat on low (this mixture is called a 'roux')
.place the roasting pan on the stove top on medium heat pour in the wine, water or stock and with a wooden spoon, scrape up the bits and simmer for a couple of minutes
.slowly pour this liquid into the pot with the roux, whisk and turn up the heat to medium
.simmer for a few minutes until thickened, season with salt and pepper

Carve the bird, serve with the veggies, gravy and the rest of that white wine! Delicious! I made this for Kev and I last night and we loved it! All I did was quickly saute up some Swiss chard on the side. Now, this gravy recipe is quite rustic with all those bits, but of course you could strain the liquid from the roasting pan before you add it to the roux! It's up to you! Dana, I hope you like this recipe, if you have any questions, just ask! Enjoy!

Ontario Fiddlehead Salad

"'Tis the season for fiddleheads." Lucy Waverman

Alright, stop the press! Big news! While I've been held up in our apartment with my cold, something epic has happened! I ventured into the grocery store to get some Kleenex this morn when I did a double take... Local fiddleheads! I almost fell over! This made me think, 'Where's the locally grown asparagus?' I had a quick look around and found it! 'Product of Ontario.' Oh man, where was I when spring produce sprung? I suppose I haven't been to the grocery store in a week or so... But still! Don't you just hate it when you feel like you are the last to know? For a lot of you out there, you might be wondering what the big deal is. Well you see, I have been trying real hard to enjoy locally grown produce only when it's in season, for the last few years. It can be a bit trying... I haven't bought asparagus since summer, people! Last summer!! I suppose being in the food industry has always made me aware of the seasonality of food. It's as easy as asking your produce guy 'So, what do have that just came in? Alright, I'll take a case.' No problem there! That's how most restaurants do it. As for the average person who goes to the grocery store to shop, there might not be much of a difference year round. I was surprised to see the Ontario asparagus in the same old spot where it's international, lifeless counterpart has been all winter. The only difference is in the fine print on the 'Product of...' label. Why isn't it at the front? "Local produce finally here!" the produce manager should be announcing! I understand that the consumer gets what the consumer wants, but what is better than enjoying locally grown produce, when it is in season? With some root veggies still kicking around from Ontario, harvested last fall, I will still be making a few recipes here and there that are in between seasons. But, this is transition time! Time to change it up and cook with fresh, local, all that spring has to offer in Ontario, foods! Don't worry followers, I won't let you down! Things are going to get fun!

Simple and Tasty Recipe:

Ontario Fiddlehead Salad

Fiddleheads, rinsed well, trimmed and brown bits removed
Fresh chives from the garden, rough chop
House Vinaigrette, from the Recipe Page
Parmesan cheese, shaved
Fresh ground pepper

.cook the fiddleheads in salted boiling water for about 5 to 6 mins, drain and rinse under cold water
.toss in the the House Vinaigrette
.present on a plate, shaved Parmesan cheese on top and a couple of grinds of fresh pepper, enjoy!

"What the heck are fiddleheads?" you might be asking. They are the tightly coiled shoots of the ostrich fern found in parts of North America, Asia and Australia. Let me tell yah, they are delicious! Similar to asparagus in flavour, they can be used the same way. So many options!! Sauteed in butter with garlic (super yum!), soup, salad, quiche, stir fry, pizza, pasta, side dish, etc...! Just make sure the fiddleheads are always fully cooked when eaten (best to blanch first even if cooking further), stomach aches or even food poisoning could occur. Please don't let that turn you off from trying our local spring goodness! We are lucky enough to live in a region where fiddleheads grow, so we might as well enjoy!
p.s. I just told Kev that I bought some fiddleheads and he laughed at me! 'You actually paid for those? Why don't we take a walk down into the ravine and pick them ourselves?' Ahhh! A true culinary adventure! We're planning our fiddlehead forging trip  for Sunday morn! I'll keep you in the loop!

Babaghanoush

"When I was alone, I lived on eggplant, the stove top cook's strongest ally..." Laurie Colwin

Well followers, I think I am over the worst of my cold! Just a lingering cough now, that is a bit annoying...
So today I am going to write a blog for my friend Penny. She has requested a recipe (can you believe it? I have received 2 recipe requests! How exciting!!), for babaghanoush. Some of you might be wondering, 'What the heck is baba gha-what?' Well, it's a traditional middle eastern eggplant dip and it is delicious! Now, I have worked with different Chefs who have made the dip in different ways, but my favourite babaghanoush was made by the Egyptian Chef Nadia I worked with years ago. She would slow roast her eggplant and onion on the flat top grill for ages until they were soft and the juices were oozing from the top. Chef Nadia also insisted that the eggplant and onion had to be hand chopped. No food processor, ever! She said that the food processor would bring out the bitterness of the eggplant. Also, her recipe is different because she used onion... I haven't seen that in other baba recipes. Nadia said it was for sweetness. I have already blogged about Nadia and her spice knowledge. She is a fantastic Chef. When she first opened her shop on King William St., it was a deli. She continued with the same foods that the previous owner sold but started adding on her own Egyptian flare. It was the 80's and the whole aerobics movement was in full swing! Upstairs from the deli was a dance studio and the aerobics classes were the most popular. Nadia started introducing such delicacies as hummus, babaghanoush, couscous and tabbouleh salad. The health nuts loved it! Soon she added falafel (some still argue they are the best in Hamilton!), made with the pita bread that her parents would make everyday in the deli kitchen. My Uncle Gary used to go down for a falafel every week and enjoy a Turkish coffee with Nadia's Father and have a chat. I too would have Turkish coffee with Mr. Iskander years later, when I worked with Nadia. He was retired from making the pita bread by then, but he would still venture into his daughter's restaurant to see how things were going. He was always smiling and had the most amazing grey eyes I have ever seen. He was a lovely man.

Simple and Tasty Recipe:

Babaghanoush

1 large eggplant, firm and free of blemishes
1 small onion, skin still on
2 - 3 cloves of garlic
1/2 cup tahini
1/4 cup white vinegar
2 - 3 Tbsp lemon juice
1/2 tsp garam masala
1/2 tsp cumin
sea salt, to taste

.in a large frying pan, add the eggplant (prick with a fork), and onion on low (no need for oil)
.turn the veggies over occasionally so evenly roasted
.roast until soft... 30 mins to 1 hour, depending on size, place both a large bowl to cool (keep the juices)
.open the eggplant and scrape out the insides with a spoon onto a cutting board and chop until fine, put back into the bowl with the juices
. peel the onion and chop fine with the garlic, put back in bowl
.add the rest of the ingredients to the bowl and working with your hands until thoroughly mixed (add a bit of water if too thick)
.adjust seasoning, enjoy!

This dip is great with pita bread, flat bread, veggies or great on a sandwich. Now, this is not Chef Nadia's exact recipe. For her baba ghanoush, which I can honestly say will be better than my version, head down to 'Dalina's Restaurant' on King William St., in Hamilton. My best friend Mary was recently there and said it was absolutely delicious, as always! I'll have to head down there myself this summer... Anyone care to join?

"'Tis healthy to be sick sometimes." Henry David Thoreau

Good morning my followers, I hope this fine Monday is treating you well!
Well, I have a cold... Kevin also has a cold. Most of my family have had a cold. Most of Kevin's family have had a cold. Now probably most of the people I worked with on Saturday will have a cold... Sorry everybody! Let my give you the weekend culinary adventure update!
On Friday my Dad and I went up to the land. We knew the weather report called for rain, but come on! We are not made of sugar, we won't melt in the rain! We had a quick lunch sitting in the R.V. of corned beef, sweet onion and mustard sandwiches. Dad put the kettle on and we had a cup of tea. It was rather chilly! Right after our lunch we got down to work. My Dad brought up some wooden skids that we were hoping to turn into a compost, but that's precisely when the thunderstorm decided to show up. With a dark sky, lightening and huge claps of thunder all around us, you feel pretty small standing in the middle of a field... We got the skids out of the car, but it was raining so hard we just had to leave them. We waited for the rain to settle down a bit and decided to put on our rain coats and simply walk around our 10 acres. We had a look at the 500 trees my Dad had put in 4 years ago, walked the trail my Dad and brother Adam cut out of the small woods and had a closer look at the ancient apple trees in the large woods. We are very lucky to have that piece of land. Each time we go up there it feels more and more like home!
On Saturday I worked a kosher catering event in Toronto. Kosher. Now that's a whole other blog to write about! Let's just say that there are a tonne of rules to follow and even after a year of learning, I still probably only know half of them! It went well, the client was happy, but the best part was seeing a lot of my catering friends who I haven't seen since I left Toronto a couple of months ago! I would work 16 hour days with these people, 5 or 6 days a week. We saw each other more then we saw our own families. The food industry is very hard. It takes it's toll. That's why I have decided to distance myself a bit this spring and summer and really appreciate the simpler things life has to offer. Family, friends, food and time. Maybe it's the cold meds talkin', but I don't think I've been this happy in years!
Yesterday was a write off. Kev and I sat on the couch all day and stared at the T.V. in a cold filled haze. We missed out on the annual Mother's Day Chinese take out event at my house. Huge bummer! But, after a 13 hour sleep, I feel much better today. I'm gonna take it easy and I think that I'll be back to normal in a jiffy! Bye for now my followers, you take it easy as well!

Oven Roasted Cherry Tomatoes

"A good time was had by all." Stevie Smith

Well, last night I worked a catering event in Toronto. My friend was in a pinch and the catering company she was working for needed a hand. Why not? I am freelance these days and I might as well make some money! The event was at the Ontario Science Centre. It was the 'LG Innovator's Ball'. A night of dancing, drinking and eating, with a 'Midnight Spell' theme...
When I pulled up, I was told to park straight ahead. Okay! I got my gear and headed towards the front doors. Limousines were lined up by the mile, valet parking attendants scrambling, a big red carpet, photographers and me. Hmm, I was tempted to walk the red carpet inside but decided to find the side door instead! I got in and found the cafeteria kitchen downstairs and saw my friends Kathryn and Michael (I have worked around the city with them for the last 4 years!). We were in charge of hors d'oeuvres all night. Fun! Five different pieces were on our menu, 800 pieces of each (the Ball was expecting 1500 guests!). The ingredients were prepared, our job was to put together the final product. Chef Lutz gave us a quick run through of our menu and showed us an example of each of the hors d'oeuvres. He was quite busy. There were also five different stations of food to get organized and about fifteen other catering Chefs that needed his assistance. We all had two hours to prepare our food and get it out to our guests. The hors d'oeuvres were: mini chicken taco in cone, sushi pizza with salmon, mini rice cake with avocado and caviar, fillet Mignon bites with a maple jus and mini polenta cakes with a herbed goats cheese and yummy roasted cherry tomatoes (pictured above). They were all really good! With the music of the Ball in the background all night, Kathryn and I were curious! We took a quick break and venture out into the event! A D.J. spinning dance hits with a band playing along wearing mysterious masks on a stage, lights, smoke machines and dressed up people everywhere! Quite the party! We headed back to the kitchen to clean up. Slowly, one by one the Chefs from the food stations started to filter back and we knew our night was almost over. We all organized the equipment, put it back on the truck, gave the kitchen a quick cleaning and we were done! It was 1:30am after all and a lot of the people who were there had to be back at work this morning. Oh man, it definitely has it's benefits to be freelance!! Tee hee!

Simple and Tasty Recipe:

Oven Roasted Cherry Tomatoes
(makes approx. 1 1/2 cups)

1 pint cherry toms, halved lengthwise
2 to 3 Tbsp extra virgin olive oil
sea salt
fresh ground pepper

Preheat oven to 350 degrees.
Toss the halved tomatoes with olive oil, salt and pepper in a bowl.
Spread out single layer on a tray and roast for 30 to 35 mins. Enjoy!

So, today I am off to the land to build a compost with my Dad. We are going to start it now with the hopes of having it ready for next season. I'll probably continue my John Deere mowing adventure while my Dad continues to till the garden. We will probably get some seeds in as well! It's gonna be a good day in the country, I can almost smell the fresh air now! Have a great weekend and Happy Mother's Day to all of you Mother's out there! Till Monday, my followers!

Tomato Sauce

"Slow down and have a day of simple pleasures, it will do you good!" Me

Well, I couldn't find a quote for today's blog, so I made up my own! Why not?
Yesterday was Kevin's day off, we lived quite simply and it felt great. It was one of those days in which you didn't want it to end. I remember feeling like that when I was at sleepover parties when I was young. We would stay up all night watching scary movies and the worst is when it would start to get light outside... No sun, go away! I want this fun night to last forever...! Well, yesterday was the opposite and I didn't want the sun to go down. I wished it could have stayed dusk for hours. We started our day off with the simplest of all breakfasts; eggs, toast and tea. Kev caught up on some reading while I worked on the computer, French music from the 20's to 50's subtly playing in the background. The sun shining, windows open, I caught a scent filtering into our living room... Lily of the valley. I went outside in my pajamas and picked enough for a small vase. I love their scent. I can smell them now as I type. Then, Kev and I went out to run a few errands and ended up buying some plants for our tiny garden. Ivy, petunias and strawberries plants... Wonderful! We were ready for a lunch of grilled sausage sandwiches with fried onions and Dijon mustard. I cut up an apple on the side, while Kev opened up a couple pf wheat beers. Yum! In the afternoon we switched places. Kev on the computer and me on the couch catching up on my reading, now with classic Cuban music wafting through the air. Then it started to rain. We shut off the music, opened up all of the windows and doors and listened. Soon enough it was dusk and I had to turn on the lamp to continue reading. I knew this wonderful, simple day would have to end eventually. I decided to cook up my favourite tomato sauce and we enjoyed it with pasta. Delicious. A simple way to end a gloriously simple day. Hold on, I do have a quote for you after all... "Life goes by pretty fast. If you don't stop and look around once in a while, you could miss it." Ferris Bueller.

Simple and Tasty Recipe:

Tomato Sauce

2 Tbsp extra virgin olive oil
1 onion, rough chop
3 cloves garlic, rough chop
*1 sprig of fresh rosemary or thyme, or 1 bay leaf (optional)
1/4 cup wine, any kind will do...
dollop of tomato paste
1 28oz tin of tomatoes, diced or whole, preferably no salt added
sea salt
fresh ground pepper
dollop of butter
*handful of fresh basil or parsley, rough chop (optional)

.in a pot add the olive oil on medium heat, add onion, garlic and herb sprig, sprinkle in some salt and pepper, stir
.once sizzling, turn down to low and put on lid, stir occasionally for 8 to 10 mins, until soft
.turn up to medium heat, pour in wine, reduce by half
.stir in tomato paste, fry 1 minute, stir in tomatoes and bring to a simmer
.once simmering, turn back down to med low, partially cover with a lid, stir occasionally
.cook for about 25 to 30 mins, turn off, stir in butter and fresh herbs

This is probably my oldest recipe... I've been making it the same way for 15 years and it hasn't failed me yet!
Enjoy!

Basic Burger Mix

"It requires a certain kind of mind to see the beauty in a hamburger bun." Ray Kroc

Hello followers!
Well, yesterday morning I happened upon quite the culinary adventure! I'll tell you all about it, but I need to start from the beginning... Since I moved to Georgetown and have gone freelance, I am lucky enough to have the time to go for an early morning power walk. Usually, I drive with Kev to his job then do the 25 minute walk back to our place. Not bad! Anyhoo, just about every morning for the last two months, I have walked past Miller's Scottish Bakery. The only problem is, is that I am always too early to venture inside. Well, yesterday morning, I was later than usual and I finally got into Miller's! Yippy! Not only is it a bakery, Miller's also carries a lot of pastries and savoury items (I will be back for their Scottish meat pies one of these days! Yum!), and all of those favourite candies and treats from the British Isles! There is also a DVD import section and thank goodness I didn't have my VISA, because I would have come home with countless Britcoms! So, while browsing I saw Hamburger buns and thought, "Guess what's for dinner?". Not sure what buns Kev would like, I bought a couple each of Kaisers, plain and sesame hamburger buns. Off to the grocery store I went to pick up the rest of the ingredients, then walked back to our place. What a great morning!

Simple and Tasty Recipe:

Basic Burger Mix
(makes 3 to 4 burgers)

1 lb or 454 gr., ground beef
1/2 onion, finely chopped
2 clove garlic, finely chopped
1 tsp grainy Dijon mustard
dash of Worcestershire
1 Tbsp fresh parsley, finely chopped
1 egg
1 tsp sea salt
several grinds of fresh pepper


.throw it all in a bowl and mix thoroughly with your hands (sorry, a spoon just won't do!)
.separate into equal portions, shape into burgers, allow to firm up in the fridge for at least 20 min before cooking

This is my fave basic burger mix, it's very simple but super tasty! Feel free to add other ingredients! Hmmm, let's think... add 1/4 cup of grated sharp cheese, 1/4 cup of cooked mushrooms (liquid squeezed out), 1/4 cup of cooked spinach (liquid squeezed out), etc... These burgers are great grilled, pan fried or broiled, so switch it up and enjoy them all year long! Thank you Miller's for today's blog inspiration and by the way, Kev and I liked the sesame hamburger buns the best!

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

Almond Butter

"With a bee in every bell, almond bloom, we greet thee well." Sir Edwin Arnold

Remember my neighbour Nina? She's the one who's prediction that I'd win big at the casino came true! Well, for about the last year I've been supplying Nina with my home made almond butter! She has it on toast every morning for brekkie. Yum! I saw her yesterday and it was time for me to make her another batch. While making the almond butter, I had some flashback memories... In 1995 I went on a back packing extravaganza across Britain and Europe, with my cousin Melanie and her friend. I remember meeting the family in England for the first time and a particular dinner at one of our aunt and uncle's house. They loved to entertain! Champers in the backyard with a few nibbles, roast garlic and brie with crusty loaf as an appetizer, a flat out Spanish spread for supper and a delicious Italian dessert, with amaretto to wash it down. Talk about a Europe bound meal! Mmmm, amaretto. I had never tasted it before and oh boy, was it good! The next time on that trip I tasted an almond so good, was in Sicily. Gosh was it ever hot there! We would do our touring in the evenings, when it wasn't so scorching. Walking along the ancient ruins in the Valley of the Temples of Agrigento, we noticed some locals underneath the trees, picking things off the ground. Of course, being the friendly Canadian back packers we were, we went over to ask what they were doing. They were gathering almonds! I was astonished! First olive trees in Tuscany and now almond trees in Sicily! So, of course, we scavenged some of own and they were simply delicious! Wow, what a memory... How amazing to witness all of those wonderful things at such a young age. No wonder I had to go back home and become a Chef!!

Simple and Tasty Recipe:

Almond Butter (Nina's fave )

1 cup raw almond, skin on
2-3 Tbsp veg oil, I use sunflower
2-3 tsp honey
1/8 tsp sea salt

.roast the almonds at 375 degrees for 10 to 15 mins, allow to cool
.in a food processor add nuts and the rest of the ingredients, purée

It's that simple! Now, Nina likes her almond butter to have a strong roasted flavour, so I roast hers the whole 15 mins until the nuts are brown inside. You might want to taste a roasted nut at the 10 minute mark ans d see what you think. Also, I would start with 2 Tbsp of oil and wait to see if you need to drizzle in the third. It depends how thick you want your almond butter. Warning: if processed too long, your almond butter will turn into liquid, so keep an eye on it! Try it and let me know what you think. I like almond butter better than peanut butter and I bet you will too! Enjoy!

p.s. amaretto on ice is SUPER yummy...

Vintage Cookbooks

"A good marriage is like a casserole, only those responsible for it really knows what goes in it." Unknown

Hello followers, I hope your weekend was as good as mine! Let me fill you in on the events of the last few days...

On Friday, my Dad and I took off to Norfolk County to visit our 10 acres! Since last week's visit, an absolute tonne of every body's fave weed dandelions had arrived. So, needless to say, it was my job to hop on the John Deere and take care of 'em. Well, not until we ate lunch first, of course! My Dad brought all the ingredients for a savoury ham sandwich, with a slab of old Cheddar and some pickles on the side. Is it just me, or does food always taste better outside? Maybe it's the fresh air or the fact that we sit on the picnic bench over looking our land, but I swear those simple outdoor meals are the best! After eating we got back to our tasks and great news, my Dad fixed the garden tiller! So we are officially back on track with our garden plans, thank goodness!

Back here in Georgetown on Saturday, I went to a used book sale with Kevin's parents and let me tell you, we scored BIG TIME! The cafeteria at a local high school was packed with tonnes of people, hastily rummaging through hundreds of books. Some people were rather ruthless and others brought suitcases to fill with their finds! As soon as I spotted the cookbook aisle, I started searching. With so many books and such a huge selection, I was floundering. Then... BINGO! A box filled with vintage cookbooks! A Better Homes and Gardens (copyright 1953), several hard covers and a couple dozen paperbacks. Fry's Cocoa, Magic Baking Powder, Cadbury's, Kellog's, Unico, etc. Beautiful old cookbooks dating from the 20's to the 60's! I had to have them all! Then, Kevin's Mum presented me with the icing on the cake. A 1961, first English edition, Larousse Gastronomique! Originally printed in France in 1938, at over 1000 pages long, it is the ultimate French cookery companion in the kitchen! If any of you have seen the movie 'Julie & Julia' it's the book Julia Child's husband gives to her as a birthday present ( hers was in French, of course!).

 

As soon as I got back to our place, I flipped through all of my new found treasures and was inspired to make casseroles. I had never made one before and I was excited! A tomato and beef based macaroni casserole on Saturday and a cream and chicken based egg noodle casserole last night. Delicious and certainly retro! Now, I don't think I need to include a quick recipe since a casserole is basically made from anything you have around, but I will give you a tip: sour cream, milk and Parmesan cheese with fresh chopped chives (they are waiting in your garden right now!), stirred into egg noodles is wonderful! Try it!