Spring Cottage Life Show

"The show must go on..." P.T.Barnum

Howdy followers!
Well, it's that time again... The Cottage Life 'Spring Show' is on at the International Centre in Mississauga and Jane Rodmell has kindly asked me to help out with her cooking demonstrations. Thanks, Jane! I have been doing demos for the show with Jane for the last few years and let me tell yah... I love it! Jane and I will be in the 'Cottage Kitchen' today and tomorrow demonstrating cornbread, with multiple variations in taste and size and an Asian inspired noodle and vegetable soup. I made dozens of cheese and salsa mini cornbread muffins to give out as samples yesterday and my fiance (ahhhh!!), Kevin loved them! So, if you're looking for something fun to do this weekend, come on out to the show!

http://www.cottagelife.com/springshow

Roasted Ontario Apple Salad with Endive, Blue Cheese and Pepitas

"An apple a day keeps the doctor away." Proverb

Hello, my trusty followers! Another weekend is upon us already, can you believe it?
Spring is literally around the corner and hasn't the weather been lovely? Mild temperatures, warm sunlight and the snow is practically gone. I've been doing a lot of walking this past week and have been feeling the need for lighter fare! Perfect timing for one more 'Wintry Salad' don't you think? So, once again, I wondered through the produce section yesterday searching for locally grown and stored fruits and veggies from last fall. Well, I was delighted and surprised to find a box of Belgian endive that was a product of Ontario! How exciting! Now, what to pair with it? My first thought was apples and of course, there are several varieties that were grown locally. My favourite has always been the McIntosh. Did you all know that McIntosh apples were discovered right here in Ontario?! They were found by a farmer named John McIntosh, while he was clearing out his newly acquired land in 1811. He nurtured the seedlings and named his newly found apples McIntosh Reds. How neat is that?!

 

Simple and Tasty Recipe:

Roasted Ontario Apple Salad with Endive, Blue Cheese and Pepitas
(serves 4)

4 McIntosh apples (or whichever type you prefer), cut into wedges
1 tbsp extra virgin olive oil
sea salt
fresh ground pepper
2 to 3 Belgian endive, bottoms cut off, spears separated
1/4 cup blue cheese, crumbled
1/4 cup roasted pepitas (hulled pumpkin seeds), or walnuts, pecans

Cider Vinaigrette:

2 tbsp cider vinegar
1 tsp grainy Dijon mustard
2 tsp honey
sea salt
6 tbsp extra virgin olive oil

.preheat the oven to 400 degrees
.toss the apple slices with the oil and a pinch of salt and pep and place on a parchment lined tray
.place the tray in the oven for 10 mins, gently turn over and roast for 10 mins more, remove tray and allow to cool
.meanwhile...
.make the vinaigrette by putting the vinegar, mustard, honey and a pinch of salt into a bowl, slowly whisk in the oil, adjust seasoning, set aside
.arrange the endive spears on 4 salad plates, place the roasted apple slices on top, drizzle over the vinaigrette
.garnish with crumbled blue cheese and pepitas, enjoy!

This is a tasty and elegant salad and perfect for this time of year! If you prefer, you can rough chop the endive and toss it in with apples and vinaigrette instead of leaving the spears whole. Also, this salad can easily be made into an appetizer! Simply follow these instructions:

Stuffed Endive Appetizer:

Separate the endive spears and arrange them on a platter. Chop the roasted apples into small pieces and place in a bowl. Add in the crumbled blue cheese and 1 or 2 tablespoons of the vinaigrette. Place a teaspoon or so onto the end of each endive spear and garnish with some the pepitas or nuts. Enjoy!

Two recipes for the low, low price of one, again! Ha! Alright my followers, have a great weekend and I will be back next week with a new culinary adventure. Bye for now!

Ontario Carrot Salad with Orange

"What did the carrot say to the wheat? Lettuce rest, I'm feeling beet." Shel Silverstein

Ha! Gotta love a good ol' vegetable joke! So, my fun loving followers, are you happy it's Friday?
Well, I am continuing on with my month of 'Wintry Salads,' using locally grown, stored vegetables. Today I am dedicating this creation to my sweetie Kevin. His most favourite vegetable in the whole world is the carrot. He loves carrots so much, that for a snack he will simply rinse off a couple and munch away (pass me the potato chips, please!). When I first moved in with Kevin, I noticed that the only veggies in the fridge were carrots. Not just any old carrots either, Kevin likes to buy the organic bunches with the tops still on. So cute! He even planted baby carrots in a pot last spring and I must say, they turned out so sweet and delicious! I hope he'll do it again this year!

 

Simple and Tasty Recipe:

Ontario Carrot Salad with Orange
(serves 4)

6 large carrots, either peeled or scrubbed, sliced
Sea salt
1 to 2 garlic cloves, rough chop
3 tbsp extra virgin olive oil
1 to 2 tbsp white vinegar
1 tbsp fresh parsley, rough chop
1/4 tsp orange/tangerine zest

.bring a pot of salted water to a boil, meanwhile...
.in a small pot or frying pan, heat the oil and garlic on medium low, fry the garlic until it is bubbling and starts to float (do not brown!), remove from heat
.in the pot of salted boiling water, toss the carrots in and boil for 1 minute, drain and put in a bowl
.pour the oil and garlic over the hot carrots and stir in the vinegar with a pinch of sea salt, allow to cool to room temperature
.toss in the parsley and zest, adjust seasoning, enjoy!

Well, I certainly hopes Kevin likes this simple carrot salad (we'll be having it with our dinner tonight!)! But, truth be told, this salad is actually much better the next day! Just allow it to come back to room temperature before you serve it. Well, I'm off to visit my sister in law Michelle and little baby Evan! I am also bringing along some soups and lasagna I made. Gotta keep the parents full of energy! Alrighty followers, have a great weekend and I'll be back next week with another 'Wintry Salad!' Bye!

Wintry Ontario Beet Salad with Goat Cheese and Balsamic Dressing

"The beet is the most intense of vegetables... Beets are deadly serious." Tom Robbins

Wow, that is one intense and deadly serious quote. Wouldn't you agree, followers?!
So, as mentioned last week, I am doing something special on my blog this month. I'm counting down the last days of winter with great recipes for 'Wintry Salads.' Isn't that exciting? While doing my article for the spring issue of 'Sideroads of Halton Hills' magazine last week, I was craving all of those lovely fruits and vegetables that are coming our way! But, truth be told, they are still a little ways off. So, I have decided to use the fruits and veggies that had been grown locally last fall and stored all winter long for the salads. Even though limited, there is still a lot of Ontario produce available at the grocery store and local markets. Today's salad is made with Ontario grown red beets. I love beets. Their colour, their flavour. Some people don't like them, but chances are they have only tried their beets pickled. Extremely healthy with benefits that help the blood and liver, you can't beat eating a lot of red beets! Ha! With today's recipe, I hope to turn any of you non believers into beet lovers! Let's get started!

Simple and Tasty Recipe:

Wintry Ontario Beet Salad with Goat Cheese and Balsamic Dressing
(serves 4)

6 to 8 medium sized beets, washed and ends trimmed
1/4 sweet onion, thinly sliced
2 tbsp balsamic vinegar
6 tbsp extra virgin olive oil
1 tsp grainy Dijon mustard
sea salt
fresh ground pepper
1/4 cup goat cheese, crumbled

.in a pot add beets and a pinch of salt, fill with cold water
.bring to a boil, turn down to a simmer and cover with a lid, simmer until a skewer pierces easily through the beets (anywhere from 30 to 60 mins, depending on size)
.drain cooked beets, allow to cool then peel off skin and cut into wedges
.in a bowl, whisk the balsamic and mustard together and slowly drizzle in the oil, whisk until thick, season with salt and pepper to taste
.mix beets and onions with the vinaigrette, top with goat cheese, enjoy

This wintry salad is so fresh and tasty! Not to mention, pretty! Next week I continue my last hurrah of winter with more 'Wintry Salads' that are made with stored local produce. You'll be surprised what you can do! Bye for now!
Oh yes, on a side note, I would like to announce the opening of  the new 'All the best Fine Foods' shop in Toronto. My old boss and owner of the food shop, Jane Rodmell, told me that they are finally out of the temporary trailer (only there for 3 years!) and into the newly renovated store. I worked at 'All the Best' when I first moved to Toronto and since then have worked with Jane on many culinary adventures, including her latest cookbook ('All the Best Recipes' that celebrated 25 years in the business!), testing her recipes for 'Cottage Life' magazine and doing cooking classes/demonstrations with her. If ever in Toronto, make your way up to 1101 Yonge Street to check it out, I know I can't wait! Congratulations Jane!
http://www.allthebestfinefoods.com/

Photograph by Martin Zibauer, 'Cottage Life' magazine food editor

Photographs by Malcolm Jolley