/columns/217/Local-Flavour Local Flavour with Kelly Allard Mon, 21 May 2012 16:11:20 GMT 5 http://www.tbnewswatch.com/Columns/217/209711/Local-Flavour/MadeFRESH!- I know for a fact that I was not the only person who had been looking forward to the opening of MadeFRESH.  Many MadeFRESH Facebook followers have been anticipating the opening, as owner Sherri Bureyko posted her progress on everything from the construction of the building to the development of the menu.   On Thursday, May 10th they finally opened their doors, and even that day I started to hear great things about the food. So...Ow! Stop twisting my arm. FINE, I’ll go. I decided that I would go on Friday for lunch. I was so excited about it that morning.  I had looked over the menu online and knew what I was going to order, but I couldn’t wait. So, I made myself a poached egg for breakfast just to help sate my excitement for a while. I walked in at about noon and was delighted to see that the restaurant was bustling! We got a table, and took a look at the menu. I wanted too many things. But, I was looking so forward to the Bennigizer that I was not going to deviate from that plan. I may have also ordered a small bowl of Chicken Gnocchi soup.  My lunch date had a turkey sandwich with bacon and avocado lime cream, and the cream of tomato soup with grilled cheese croutons. One cool menu item is the Superior Seltzers.  A flavourful, locally made syrup that is added to sparkling water. I had the lime- mint and my lunch date, Anne had the blueberry pomegranate. When the server took our order, he took in on an ipod touch. Very cool, a paper-free ordering system! MadeFRESH uses local produce and meat when possible. Gotta love that- super important to me- I hope for you too! Anywho. Back to that Beningizer. Oh man, I was in poached egg heaven. The eggs were divine! They didn’t look like they had been cooked in some sort of weird contraption, but were an exquisite thing of beauty- a real poached egg!  An English muffin topped with ham, tomato, spinach, avocado and an egg. Naturally there was a generous serving of hollandaise atop the whole thing.  The eggs were accompanied by a serving of potatoes and a small dish of fruit.  Oh yeah, the soup was good too. Anne loved her soup- the croutons were actually teeny little grilled cheese sandwiches. How cute! The sandwich didn’t look half bad either. So, I’m just saying I think this place is awesome and that you should try it. Breakfast is served Thursday til Sunday, 8 til 2; you can get lunch everyday 11 til 3.  At the counter they have lots of pastries and wrapped sandwiches if you are looking to grab and go. There is also a full espresso bar, so you can get your cappuccino treats, London fog, or whatever you like to have in the morning. They have a grilled cheese and pulled prime rib sandwich that sounds just amazing. I think I shall have to go back for that.  Check ‘em out. MadeFresh 269 Red River Road, right across from Allard Designs. Check out Mothers Day Brunch, Folklore Fest and more at Relatively Gourmand. Know of a place that has awesome food? Email me kallard@dougallmedia.com Twitter   Facebook Tue, 15 May 2012 14:38:27 GMT http://www.tbnewswatch.com/Columns/217/209711/Local-Flavour/MadeFRESH!- http://www.tbnewswatch.com/Columns/217/208148/Local-Flavour/It-takes-a-Village I am a huge fan of Kabob Village. For most people, myself included, you can go in and order something you have never had before…maybe never even heard of! I went last week and tried out Kibbe for the first time. Kibbe is a beef and a bulgur wheat shell stuffed with beef and onions. Yeah, you read that right, it is beef stuffed with beef, for the win! It was a lot of fun to try. I also got the Baba Ghanouj which is eggplant, tahini , lemon, garlic and olive oil blended together and ready for dunking of pita. But, I think the real draw and the reason that I keep going back ifs for the Shawarma’s.  A shawarma is a kind of wrap. You can pick between chicken or beef which has been cooked on a rotisserie, then put into the wrap with veggies, tahini and of course pickles. The whole wrap is then crisped up in the press and on your plate with a side of hummus. One thing that I have found about a shawarma is that I cannot accurately recreate it at home…which drives me crazy!  Kabob village also has great appetizers like stuffed grape leaves (so good!), hummus, tabouli , fattouch salads and more. You can get shish kabobs, lamb kabobs and a whole variety of platters. It is my sincere hope that I will be able to go there someday as part of a group and order the Kabob village plate or the Mezza, which is an enormous portion with a taste of almost everything! Kabob Village is owned locally and run by 2 families working together. I asked our server about the desserts and where they came from and she said that she, her aunt and grandmother all worked together to create these delicacies. So, now that we’re on the topic of dessert… Hello Shoaybieh! While I cannot quite get that word out of my mouth correctly, I am more than happy simply to put it in. It is a dessert made with phyllo that is filled with cream, and drizzled with rose water and orange blossom water. It is so simple, but absolutely elegant and delicious! Is anyone else getting hungry? If you haven’t tried it already you should give it a shot and maybe even try the French fry wrap. My seat neighbor had one and I was very intrigued- he said it was good! Hmmm… wonder if my kids would eat that? Anyhow, Kabob Village is over on Syndicate by Victoriaville, and I assure you that it is a very fun lunch destination. ..and you will be very full after.   Tue, 08 May 2012 14:41:17 GMT http://www.tbnewswatch.com/Columns/217/208148/Local-Flavour/It-takes-a-Village http://www.tbnewswatch.com/Columns/217/205378/Local-Flavour/Grinning-Belly-  I just had yo mama for lunch and I liked it. Whoa! Hold on there; don’t fly off the handle just yet. I should clarify.  I just had a pizza for lunch that was called “Yo Mama.”   Grinning Belly is one of the businesses which have recently opened in The Centre of Change, formerly known as Hillcrest High School. Situated in the old school cafeteria, Grinning Belly serves up a delightful selection of soups, sandwiches and pizzas and more. Owner Rachel Globenski has been catering since 2008 and a restaurateur for only a few months, but it seems like her business is already turning into a local favourite.  I have been following them on Facebook  and love getting the daily updates about what will be served that day. A few hours later usually comes a post that they sold out. So, I figured the time had come to have lunch there. I debated between the  “Yo Mama” Pizza  and “Turkey Lurkey” sandwich, but ended up going with the pizza. Next time I can get the sandwich, but I don’t think it will provide the same amount of entertainment for me to tell people I had a Turkey Lurkey for lunch- I much more prefer the yo mama, and all of the accompanying banter.  The” Yo Mama” pizza is loaded with caramelized onion, roasted peppers, roasted garlic, Italian sausage and cheese. Oh, so much cheese. The pieces of garlic were huge! Ironically enough, my mama would disapprove of me coming home after eating that much garlic. I, however do not object. My lunch date, Anne, got the roasted pepper and tomato soup accompanied by a parmesan chive biscuit. I didn’t have any room to try after eating… wait for it… yo mama. But, it looked and smelled delicious, and according to Anne it was. I was a little apprehensive at first to go here, just because I thought it would be like eating at school.  It wasn’t. My school certainly never served up food like this! It is actually quite cool walking through the building, it feels like a school, but instead it is a little community made up of all the businesses who have made a home there. For me personally, one of the great things is that it is a very short walk from work. So, to my co-workers, if you ever want to walk over there for lunch with me, just shoot me an email.  I’m in. To see more pictures and read more about my foodie shenanigans, visit me at Relatively Gourmand. Have a great restaurant or idea?  Email me at kallard@dougallmedia.com Facebook twitter@localflavourblog Thu, 26 Apr 2012 15:02:57 GMT http://www.tbnewswatch.com/Columns/217/205378/Local-Flavour/Grinning-Belly- http://www.tbnewswatch.com/Columns/217/203907/Local-Flavour/True-North Now, you may have noticed that I am a fan of the farmers market. If you have not, then congratulations on being a first time reader- welcome! I generally make it every weekend, but sometimes life gets in the way and I simply cannot make it. Whether it is a kid’s hockey game, a late Friday night, or some other event... It happens.  The week following a missed market experience, I am a little “blah.” You really can’t replicate the enthusiasm of getting something at the market. For instance last week, I took advantage of the 3 for 10 dollar selections from Brule Creek.  I was a little apprehensive, because I had used the flour before and my recipe was an epic fail, but I thought what the hey !  I am SO glad that I did. I realized that I had not given them a fair chance- the pizza dough was awesome, and so were the pancakes. Where was I? Ah yes, missed market day. Fret not, there are other options for us out there. In addition to the Superior Season’s online market, there is the new and improved True North Co-op! Located in the Old Folino’s Building, the True North Coop shares the space with the Green House. I had the pleasure of visiting and learning a little more about the place. The Co-op has over 450 members, of which about 60 are producers. The individual farmers and food producers set their own prices and that is what you pay.  There is a hugely diverse collection of items to buy in the store. Meat, eggs and even foraged items like blueberries and the Boreal Forest teas. You can find Loonsong gluten free flour from Manitoulin, as well as rolled oats and black turtle beans. There is a good selection of Thornloe cheeses, Brule Creek flour, Byer's Beef, Bear's Bees and Honey, Chicken Little eggs and a lot more. I found it really cool that there are even members of the coop in northern, fly-in only communities…and they have access to these same local goods at the same price as in the store. A community owned co-op is a fantastic way for consumers to know where their food comes from and become familiar with prices that are fair to both the farmer and the buyer. It’s all about making good food accessible to everyone! Are you a gardener? The Green House, the store that shares the space with True- North co-op  has heirloom seeds available from Salt Spring Island. I know that is not local like all of the items the co-op carries,  but if you plant them in your yard it will definitely be local produce! The store also has pottery and even furniture.  You have to check it out for yourself so you can see all the cool stuff that the store has. True North Community Co-op is Located at 198 Algoma in the old Folino’s Building. They’re open 10-5:30 Monday - Friday and 10-5 on Saturday. Have a look around, and make sure to check out their beautiful countertop mosaic!   FB   Web  kellyallard@dougallmedia.com Twitter @localflavorblog Mon, 23 Apr 2012 15:44:00 GMT http://www.tbnewswatch.com/Columns/217/203907/Local-Flavour/True-North http://www.tbnewswatch.com/Columns/217/201914/Local-Flavour/Vanderwees-Eggs- You go to the grocery store and look at the giant display of eggs in the cooler.  There are so many different kinds there, does it even matter which you choose? Of course it does!  Especially if you care about choosing the freshest foods for your family and supporting the local economy! I had the chance to visit Vanderwees Farms over on Townline road last week. Owner, Bruce VanderWees took me for a walk through of the facility and let me have a look at what goes on in our very own locally owned and operated egg farm! Vanderwees began as a mixed farming operation in the 50’s and by the 1960’s had put their eggs all on one basket, so to speak, to focus on poultry farming.  The farm is home to over 30,000 chickens that live in a constant 72 degree climate controlled environment.  The rules and regulations under which the chickens and eggs are handled are extremely stringent and rigorous.  Everything is accounted for and they do extensive testing on everything.  These practices help ensure that the animals stay happy and healthy, and that they produce the best possible product for us. Amazingly enough, throughout their life on the farm, most of the eggs are never even touched by human hands.  They are brought in on long rollers. Washed, candled, sorted and packaged without so much as a fingerprint.  They are cooled and then sent off to local restaurants and grocery stores. About 80 percent of the eggs produced at Vanderwees stay right here in Thunder Bay!  You will be exceptionally happy to know that the chickens are also doing their part and eating local. They dine primarily on corn, local wheat and local barley.   Weights of the birds are constantly monitored to assess how much food they need to make sure they are not over or underfed. See? One of the best things about local food producers is that you can actually go there and ask questions! They are part of our community and want to provide us with a quality product and fantastic service.  It is so important to know where your food comes from, and I am glad to know that much of mine comes from that Vanderwees egg truck that we’ve all seen driving around.  And the question you’ve all been waiting for. What is Bruce VanderWees’ favourite way to enjoy an egg? Why, a ham and cheese omelet of course!  In my household we go through a lot of eggs.  My kids love ‘em.  Every morning the boys get them scrambled, hard boiled or over easy.  I recently bought a new egg slicer so we had been doing lots of hard boiled. But, there has recently been an egg revelation in my household. My friend Stacy was over visiting one day, and asked if I ever steamed my eggs. No. I had never done this. As it so happened in an odd twist of fate, I ended up with a steamer basket a few days later. Coincidence? Who cares! Anyhow I took this method of cooking out for a test-drive, and I will never go back. That’s right. Steaming is AWESOME!  The eggs peel like a dream, and there is no off coloured yolk- Just a fantastic yellow orb. To steam your eggs put an inch of water in your pot, put in the steamer and then the eggs. Turn on the heat, and when you start to see a little steam, put on the lid and set your timer for 16 minutes… tick, tick, tick, ding!  Remove the eggs from the steamer with a spoon and put them into an ice bath for a few minutes, et voila! I picked up a few (and by a few I mean 8 dozen) eggs when I visited Vanderwees. We had an Easter egg hunt, made eggs Benedict for Easter breakfast, and a lot more. Most people love eggs, and with so many ways to enjoy them it makes sense to buy this staple from a local farmer. For more pictures, recipes and fun visit me at Relatively Gourmand and don’t forget to follow me on Twitter @localflavorblog! Know of a great restaurant, foodcentric event or local food producer? You can email me at kallard@dougallmedia.com   Tue, 10 Apr 2012 17:07:20 GMT http://www.tbnewswatch.com/Columns/217/201914/Local-Flavour/Vanderwees-Eggs- http://www.tbnewswatch.com/Columns/217/198317/Local-Flavour/St.-Patrick's-Day-A-Tale-of-a-Girl-and-her-Brisket- With the excitement of St. Patrick’s Day looming ahead, Kelly was downright giddy for the weekend. It had been years since she had a chance to go out with friends and celebrate the holiday in style!  But, still, deep down, there was a part of her that was torn. As much fun as a night out on the town promised to be, there was a part of her that longed to stay at home and concoct a festive and fantastic  St. Patrick’s Day Feast.  “Aha!” She cried aloud, “I’ve got it. I will cook a St. Patrick’s Day spread on Sunday instead!  She hadn’t intended for the exclamation to rhyme, but as you know, sometimes these things simply happen. All of the different possibilities swam throughout her head; colcannon, potatoes, corned beef… Ooh, I’ll make my own corned beef she thought.  After work, she happily drove over to Maltese and asked the woman behind the counter for a piece of a brisket. “Is this ok?” asked the woman, holding up an absolutely giant hunk of meat. Kelly smiled and nodded. 2.5 kilos of brisket was hers. As she drove home, she started to wonder whether this was a good idea.  Thinking about the brisket it almost seemed a shame to brine and boil it. A cut like that should be smoked slowly and slathered with barbecue sauce. Mmmm…Barbecue. Kelly had been perusing recipes and decided on one from Fine Cooking. An awesome website and even better Magazine. Boy did she have fun making the brine. Juniper berries, salt, brown sugar, and more; it was like 7th year potions at Hogwarts. She had made the brine, trimmed the fat off of the meat and put it to refrigerate for the week in the brine. But.. now what? She thought. As much as she loved cooking, she did not like to just leave things alone! She liked to stir, poke, prod taste and generally monkey with the food and recipe as it was being prepared. A whole week just letting it sit there! How excruciating! Well, she did get to flip the brisket once a day. But that is practically nothing! After what seemed a double long work week, the weekend had finally arrived! An exciting night out with the girls... And it was going to be fun. She donned a new dress and did her hair. She probably spent at least an extra half hour longer than she usually did to get ready. So about 36 minutes. The night was exciting. Great friends.  People wearing giant Guinness hats at the Madhouse. Irish drinking songs at the Sovereign Room (and of course some fantastic food.) A brief stop at Crocks and then home before midnight- How responsible of her! After about 4 hours of sleep, she woke with a start suddenly terrified about the corned beef.  She could sleep through a thunder storm no problem, but failure was far more terrifying What if it didn’t turn out? There were 12 people coming over for dinner. What if it is too salty...or not salty enough? What if all of that juniper makes it taste weird? She hopped out of bed, tripping over the dog. She yelled a mild expletive and went out to the deep freeze in the garage, digging down through the icy depths for something that she could cook as a backup. Beef roast. Perfect.  She cradled her culinary savior as she walked back in the house and popped it into the microwave to defrost. Five minutes. Still frozen. Ten minutes. The plastic wrap was still frosty and the meat hardly yielded as she poked it repeatedly with her finger. Defrost already! As it defrosted, Kelly once again began to question her judgment, wondering if all people were this indecisive in the morning. She logged into facebook and asked the best way to cook corned beef. Everyone gave a different answer than what she was planning. About 15 minutes later the microwave beeped to alert her that the roast was good to go. She placed it into the Crockpot with a half a jar of Carolina mustard BBQ sauce and set it on low. She ambled back up the stairs, her terror of failure quenched; knowing as she had a backup if some reason something went wrong.   ZZZZZZZZ Back out of bed. Kelly smiled and thought how lovely it was that her parents offered to take the kids over March break. They would be back that evening, but a 10am lie in was quite a luxury! After a day of doing not all that much other than enjoying a quiet house, it was time to get to work. With much trepidation she rinsed off the brisket and submerged it into clean, cold water, placed it on the stove and turned on the heat, cringing all the while.  After a few moments the first bubbles started to rise lazily from the bottom of the pot, and the exterior of the meat started to look grey. What had she done! She picked up a fork and gently prodded the meat. Just as she suspected- It was like shoe leather! Resigning the potentially awesome cut to its fate she returned the lid and let it cook, turning her attention to the pot roast, the potatoes and the menu items that would hopefully not suck. After an hour she dared take another peek..and poke. It had softened up considerably. She wondered if she dare take a taste. Redundant question.  Of course she was going to take a taste. She sliced a little piece off of the end, slowly brought the fork to her lips, and with eyes closed, placed the piece of boiled meat into her mouth. “Oh My Stars!” she said, oblivious to the fact that she was talking with her mouth full.  Absolutely fantastic! She stole another piece from the pot and turned the heat down even lower- excited to share the dish with her pals. Elated and relieved, she popped the cork out of a bottle of sparkling wine and made herself a Kir royale, sat on the deck enjoying sunlight and small victories.   Thu, 22 Mar 2012 16:54:03 GMT http://www.tbnewswatch.com/Columns/217/198317/Local-Flavour/St.-Patrick's-Day-A-Tale-of-a-Girl-and-her-Brisket- http://www.tbnewswatch.com/Columns/217/196715/Local-Flavour/New-Scenic-Cafe- Every summer as a kid, we piled into my dad’s 38 and headed to Duluth for the North Shore Rod Run. I have fond memories of Duluth; bonfires at Park Point, the kids I only saw a few times a year, and a great meal on the Sunday before we all headed home.   Now when I manage to get to Duluth, I always feel like I am in a rush. Always in a hurry to get somewhere, whether it be a hotel, Thunder Bay or the Twin Cities. Sometimes I don’t even stop at all.   I am pretty excited to have found a reason to take my time and enjoy the ride…and that is the New Scenic Café. I read about this place a few years back and have always wanted to go, but never found the time. Plus with kids.. I mean pfft. Who wants to go somewhere for a nice leisurely lunch or with kids. Well as it happened, that’s exactly how the old cookie crumbled.  New Scenic Café is located on Scenic Highway 61 between Duluth and 2 Harbors- The road I am always in too big of a rush to take. We got our seats and took a look at the menu. There was a good kids menu. New Scenic Café is actually quite kid friendly. Considering we had been in the car over three hours when we stopped and the kids were hungry and restless. They have a great menu selection for the kids and our server was honestly great with them, we had friendly table neighbors who didn’t seem to mind children in the serene environment. We ordered the waffles and the grilled cheese. The items on the kids menu are only 5 bucks each, which is not too shabby considering the caliber of the food.  Plus the meals were served on long skinny plates, and I assume most children like novelty like that. I was having the darndest time deciding what to get as an appetizer, so I enlisted the help of our fantastic server, Calvin. He suggested the roasted beet salad and I could not have been happier with the choice. Warm beets topped with green beans and frisee.   Enjoying the salad with the sunlight pouring through the windows made for a fantastic experience! For the main course I ordered a Pheasant breast, it was served with buckwheat waffles, a soft boiled egg, taleggio, medjul date jus, and fruit. Wow. I would never have thought to serve pheasant with waffles, but it was divine.  The kids wanted the egg and the pheasant, I shared, but seriously go back to your grilled cheese kids- this is mine. I was still having my main course when the kids finished so Calvin brought them chalk and blackboards to help keep them entertained.  Much of the chalk ended up in a water glass. But, It was a great distraction for them. All in all this was a fantastic meal and a wonderful experience. One I hope you will consider next time you are tempted to rush right through the city or just give in and stop at McDonalds. This is a seriously enjoyable dining experience. One that I am looking forward to having again, though hopefully next time with grownups  (Picking ice cubes up off of the floor got old after a while). So. Great food, excellent service, and what a view. I cannot wait to go back! P.S. For all the Street Rodders out there, this would be a GREAT Cruise Destination! Don't forget to check out Relatively Gourmand!   Thu, 15 Mar 2012 13:39:51 GMT http://www.tbnewswatch.com/Columns/217/196715/Local-Flavour/New-Scenic-Cafe- http://www.tbnewswatch.com/Columns/217/194865/Local-Flavour/As-Gouda-as-it-Gets!- OK. So you love mozzarella sticks, cheese curds and saganaki; that fried cheese is just so darn good!  It is a fantastic treat to have on occasion, but I usually have a hankering for it a little more than occasionally. What if I told you that you can make a healthier version of traditional mozzarella stick? Keep in mind, I am using the term healthier very loosely, because I’m still going to fry them. This recipe will work with sweet potatoes, yams or squash. I picked up 2 adorable sweet dumpling squash from Belluz at the Market over the weekend. They were just so cute I had to have them!  Squash and Gouda Croquettes Squash Thunder Oak Gouda cheese of your choice Flour Eggs Breadcrumbs Oil for frying Marinara sauce Cook the squash according to the directions, and when they are cool enough to handle, scoop the orangey innards into a bowl and mash. Add a little bit of flour just to firm the mixture up a bit. Cut your gouda into small cubes, and mix in with the squash. Season with some salt and pepper. Set up your flour/egg/crumb station. With your hand scoop up some of the squash mixture and form it into a finger shape, tater tot, little ball or whatever tickles your fancy. Dredge in the flour, dip into the egg, and then coat in bread crumbs and set aside. (note: I got the eggs from Vanderwees at the market. I usually buy their brand at the grocery store, but this was a whole new ball game, er… egg game.  He said it was their first week there- they were glorious! I used the yolks for carbonara and couldn’t believe how round and yellow they were- you’ve gotta try ‘em! Plus, I got 3 double yolks when I was making scrambled eggs and that just made my day! ) Anywho.  Heat about an inch of oil in a pan and turn on medium high heat. When your oil is hot (test with the handle of a wooden spoon- if bubbles appear, it is hot enough) gently place a few of the croquettes into the pan- being careful not to crowd them. When they are nice and browned, remove them from the pan with tongs or a wire scoop, and place on a cooling rack to drain. ( I usually put the oven at 170, and put the cooling rack on a cookie sheet, and use that to simultaneously drain and keep warm.) I simmered some of the tomato sauce that my Father-in-law made over the summer and added a lot of garlic. A perfect sauce for dunking, complementing both the cheese and the squash. When you bite into one of these croquettes you’ll get the sweet flavour of the squash, but also the fantastic strings of hot melted cheese.  A perfect way to appreciate your love of cheese!   Thu, 08 Mar 2012 11:59:30 GMT http://www.tbnewswatch.com/Columns/217/194865/Local-Flavour/As-Gouda-as-it-Gets!- http://www.tbnewswatch.com/Columns/217/193835/Local-Flavour/Definitely-not-Boar-ing.- The other day my son said to me, “Mom, it is sad that we kill animals and eat them... But not birds, because Dinosaurs were their ancestors, so it is ok if we eat them.”  While I don’t quite understand the logic behind the whole Dinosaur thing, it did get me to thinking. At 5 years old, he is already conscious about what he is eating, and the impact that has on the animals in the world around him. I took this as an opportunity to tell him why if we choose to eat meat, it is important that we choose wisely. In the past few years, there has been a lot of attention brought to CAFO’s, or Concentrated Animal Feeding Operation.  In a CAFO and animal is treated as a product instead of a living breathing animal. Our locally raised animals are not treated this way, yet another reason to buy local! This weekend I picked up a Wild Boar tenderloin, from Northern Unique at the Farmers Market- This richly coloured and flavorful meat is incredibly lean. This is not “the other white meat.” I made a dish with this that was inspired by Barbara Lynch’s Prune Stuffed Gnocchi, which I cooked last weekend. It is time consuming, but not difficult.  The dish features a number of local items, and Madeira which is definitely not Local. Madeira is a product of Portugal- This sweet wine is heated as it ages from a few months in artificial heat to over 20 years in a sun warmed room. The quality of Maderia can vary greatly.  Generally a dessert or aperitif wine, it really compliments the flavours of this dish.  Cheese Stuffed Gnocchi with Wild Boar Ragout 1 Northern Unique wild boar tenderloin. 1 onion- diced 2 cups tomato sauce 2 cups tomato (peeled, seeded and chopped) 6 cloves of garlic 1 cup of Madeira wine Salt and pepper to taste 4 potatoes Flour Egg Thunder oak gouda, sundried tomato  When you get your tenderloin from the market, it will be frozen, which is actually perfect. For this dish, the boar needs to be cut into very small pieces. Frozen meat makes it easier to cut uniform pieces, but be careful- it is also slippery- Use proper knife skills and keep your fingers curled under, and away from the blade.  Cut the tenderloin this slices about ½ a cm thick. Cut each of those slices into ½ cm cubes. This seems daunting, but it really only takes a few minutes. Heat some olive oil in a large pan or Dutch oven, when it is hot, add the boar cubes. Stir until they are browned. Remove from the pan with a slotted spoon. Add a bit more oil to the pan and put the onions in. Cook until they are translucent. Add the garlic- cook 2 minutes more. Deglaze the pan with the cup of Madeira wine. Scraping the bottom of the pan to get all those flavorful bits. Let the wine reduce a minute or two, then add the tomatoes, sauce and return the boar to the pan. Simmer over low heat for a few hours (or put it in the slow cooker!) To make the gnocchi, boil the potatoes until tender.   When they are cool enough to handle, peel and mash (or rice them if you have a ricer). Knead in about a cup of flour. Add an egg, and incorporate that. Knead in more flour until the dough is still a bit sticky, but easy to handle. On a floured surface, roll the potato dough out thin. Cut out circles with an overturned cup. Put a few pieces of gouda inside, and seal the gnocchi like a pierogi.  A tip I learned from the prune gnocchi, is to freeze the gnocchi after they are formed. This way, they won’t completely disintegrate by the time the cheese is warmed. To serve.  Boil the gnocchi until they float to the surface, and remove with a slotted spoon.  Top with the ragout, and a little dusting of cheese. Serve immediately and enjoy immensely.    Mon, 05 Mar 2012 14:04:17 GMT http://www.tbnewswatch.com/Columns/217/193835/Local-Flavour/Definitely-not-Boar-ing.- http://www.tbnewswatch.com/Columns/217/191334/Local-Flavour/Smörgåstårta-takes-the-cake!- What do you think when you read the word Smorgastarta? I imagine that most people wouldn’t really know what to expect.  I first learned about Smorgastarta when they were featured on The Kitchn, a cooking blog I enjoy. I saw photos of a few of them and fell completely in love with the idea- and I knew that my husband, whose B day was on the horizon, would love it even more. I was planning to throw him a surprise party and knew this would be a fantastic addition to the spread.  A Smorgastarta is a sandwich cake!  Popular in Sweden and throughout Scandinavia- called Voileipakakku in Finland.   I don’t know how I never knew about this before! Constructed identically to a layer cake, a Smorgastarta is layers of sandwich filling layered inside pieces of bread. I seem to encounter a lot of people that really just aren’t that into sweets, making this an ideal substitute. In photos, I often see lots of seafood based fillings and toppings, but because I was serving this at a party where I wasn’t sure about allergies, I thought I would play it safe. I baked loaves of bread in a spring form pan…..after that epic fail I went out and bought it. I picked up 3 large round flat loaves. I sliced off the bottom crust, leveled the top and then using a spring form pan as a guide, and trimmed a nice circle. I placed the first circle down and topped it with egg salad. Egg Salad 8 hard boiled eggs- Peeled and chopped. 1 tablespoon dill (2 if using fresh) ¼ cup mayo 2 Teaspoons mustard Salt and pepper ¼ cup chopped onion Mix it all up, adding more mayo or mustard, depending on your taste. Top that with the second piece of bread, and on top of that curried chicken salad. Curried Chicken Salad 2 chicken breasts- cooked and chopped. ¼ cup dried cranberries ¼ cup green onions, sliced 2 celery stalks, sliced ½ cup mayo 1T Curry Powder. Mix all together and put as the second layer. Now we get to make frosting. If you have a stand mixer- I would recommend using that for this. Frosting 8oz package of cream cheese, softened 1 small tub of chive flavour Philly whipped 1 cup of sour cream Mix until everything is nice and creamy (and delicious).  Frost your cake, and then it is time for the toppings. You can top with things like sliced cucumbers, peppers, hard boiled eggs, shrimp, smoked salmon, bacon. Anything you can imagine to put on a sandwich.  Perhaps peanut butter, banana and bacon for you Elvis fans out there. I made mine too tall and it was lopsided- I swear, I cannot for the life of me make a decent layer cake. Lucky the deliciousness makes up for any structural deformities. In my opinion this is an awesome replacement for a normal cake. Because, when it comes to celebration you might as well go with what you love. I even had a cousin who served Rice Krispie bars at her wedding in lieu of cake. I am thinking that I might need to make myself one of these for my birthday as well- it is after all a big one coming up! Would you try a Smorgastarta?   Thu, 23 Feb 2012 08:35:35 GMT http://www.tbnewswatch.com/Columns/217/191334/Local-Flavour/Smörgåstårta-takes-the-cake!- http://www.tbnewswatch.com/Columns/217/188333/Local-Flavour/Valentine's-Day- Valentine’s Day is the perfect time to take your sweetheart out on a romantic date, or show them you care with a homemade dinner.  Since Valentine’s Day is on a Tuesday this year, that makes it a little difficult for us nine to fivers to whip up an extravagant feast in a timely manner. Easy solution? Let someone else cook! I called around to a few of my favourite places to see what specials they have planned for Valentine’s Day.  Here are a few excellent options from some of Thunder Bay’s locally owned establishments. Caribou is offering a prix fixe menu (your choice of an appetizer, soup/salad, entrée and dessert) for 65 dollars per person. For the appetizer there are choices like crepe monsieur, Bresaola carpaccio, and crab cakes!  Choose from 5 entrees, including one of my Caribou favourites the Moroccan lamb shank! For dessert is a shared platter featuring a selection of desserts! Check out the website for the full V-Day menu http://www.caribourestaurant.com/. For a reservation call 628-8588 Lot 66 will be doing a select menu with great apps like grilled shrimp and mussels, a selection of salads (the pear and bleu cheese salad sounds AWESOME), and entrée favorites such as a Canada prime filet and sea bass.  Plus, you’ll have the option for sea food add on like lobster tails and crab legs- It is Valentine’s Day after all! Sweet Pea’s is offering a four-course Italian dinner featuring an appetizer of tomato parmesan bruschetta or a pea pesto flatbread, with a warm mushroom and caramelized onion salad. For the main event, you have the option of vegetarian (caper, olive and grape tomato linguine) or a meat (spicy Italian sausage, peppers and penne) as well as vegan and gluten free options. A dessert or brownies or pavlovas and drink are included.  Make sure to call and make your reservation 344-8543 Eat Local Pizza will be featuring fantastic heart shaped cookies, and pastries. Chocolate, macaroons, sugar cookies; it is bound to be delicious. Even sweeter, these delectable treats feature local flour and honey.  Way to show our city some love- Because isn’t that what Valentine’s Day is all about? Call 623-6877 to order some pizza and pastries for you and your sweetheart. Valentine’s Day morning of afternoon, you could always surprise someone special with a Cinnamon Heart Mocha Bianca from Calico Coffee at 316 Bay Street. This festive Valentine's Day treat is a white chocolate mocha, sweetened with cinnamon syrup and topped with whipped cream and ground cinnamon. Of course you can get it without the whipped cream… but a Valentine’s Day without whipped cream? Why that’s no fun at all! This is an excellent beverage. In the sake of research I took it upon myself to have one.  Just remember, Valentine’s Day is about love- it is as simple as that. Be kind to the people you care about, and share something special with the people you love. Whether you’re single or have been married for 60 years I wish you all a spectacular Valentine’s Day! Fri, 10 Feb 2012 09:45:14 GMT http://www.tbnewswatch.com/Columns/217/188333/Local-Flavour/Valentine's-Day- http://www.tbnewswatch.com/Columns/217/186459/Local-Flavour/Sweet-Pea's As a former vegetarian. I can say without a doubt that the hardest thing to give up was bacon.  There is something about it…  The aroma, the texture, and of course the people that are downright bacon obsessed  and often bring it up in otherwise unrelated conversation (I’m talking about YOU Mark Tannahill) . You can buy bacon air fresheners, lip balm, and bacon wrapped everything. We are a bacon obsessed culture. ( And rightfully so, the stuff is awesome!)   Well, if you like bacon, I have amazing news for you, vegetarian or not . . . and that is Sweet Pea’s. You might have noticed a change on Algoma lately. A house, painted green, and now home to Thunder Bay’s newest vegetarian restaurant. Marija Harp started Sweet Pea’s catering in 2007, after years in the food and hospitality business (including time spent as a bush cook). Since then she has earned a reputation for her delectable culinary creations; it was only a matter of time until a restaurant would follow.  This all came to fruition at the beginning of this year when Sweet Pea’s opened its doors.  Marija and business partner Jon Mintenko have a vision of what they want their business to be. They are uncompromising in ensuring everything is just right. From the food and décor, to the way that they compost and recycle. The principles Sweet Pea’s follows in the running of their business and the food that they create are really spectacular. They use as much local food as they can from farms and businesses like Thunder Oak, Belluz, Brule Creek and more.  Cultivating relationships with food producers in the area to really utilize the fantastic resources that Thunder Bay has to offer. Marija is very practical and erudite on her stance on buying local.  It’s important, but there are just some things that our climate and area simply does not provide, that is simply where we live. There is a balance, and we have to accept that. Jon is just as devoted to his work as Marija. Creating a dining environment with an ambience and vibe that perfectly complements the amazing creations that Mariah cooks up- Talk about synergy! Sweet Pea’s is taking on their business in an eco friendly way. They compost, recycle, use bio-degradable containers, and serve only fair trade coffee. Not a bad business to support, eh? So. Back to that bacon. Sweet Pea’s has a super top secret veggie bacon recipe. I didn’t get the recipe, but I got the bacon, and that is all that really matters right? I had a Veggie BLT and it was, oh so good- The veggie bacon actually has a similar texture to real bacon.  I was actually craving it the next day…Heck, I’m craving it now. On the side a spinach and green apple salad. I also got a bowl of soup. Potato Squash soup, or as I now call it, “Awesome soup.” With squash, potatoes, corn and dill, this soup is intensely fresh tasting and flavourful, with a beautiful golden color. One thing that really struck me was how the vegetables in the soup were prepared. A lot of times veggies just get boiled down to nothing, and they assume you won’t notice because it is just in soup. But you sure as heck notice when you get these bright fresh veggies still retaining their flavour and texture. I am really looking forward to going back and trying the rest of what they have to offer. It is a great place to stop in for lunch, but I am really looking forward to going back for a night out. (hint, hint) Sweet Pea’s is an exceptionally sweet addition to the Thunder Bay food scene, and reflections of people’s desire to eat local, fresh and fantastic. Sweet Pea’s is located at 252 Algoma.     Mon, 30 Jan 2012 16:06:59 GMT http://www.tbnewswatch.com/Columns/217/186459/Local-Flavour/Sweet-Pea's http://www.tbnewswatch.com/Columns/217/184320/Local-Flavour/Squash-Fries Squash.  One of those foods that I never wanted to eat as a kid. Why? Even the name sounds weird! A lot of people still seem to shy away from it as an adult. Maybe there are too many other options out there, and you never really get around to trying it. Maybe you aren’t sure how to cook one.  Well, the time has come. Whether you are a devotee of these golden fleshed beauties or avoid them like the plague, squash fries are bound to please all around. Potato french fries are fantastic, but sometimes it is nice to change things up. Besides, these are very healthy and something you can feel good about giving your family. My kids didn’t even care that they were squash, I doubt they even noticed. Right now a few stores are still getting deliveries of local squash. One of the most fantastic things about squash is that they last well into the winter, and are still as flavourful and nutritious as ever. So, the two important questions. Where can I get a squash, and how do I make squash fries? Right now, locally grown squash from Belluz Farms is available at both Quality Market locations, Georges Market, at the Thunder Bay Country Market, and online at Superior Seasons.  You can use any kind of squash you want. Butternut, acorn or my personal fave, the Hubbard! Now that you have your squash let’s make some fries! Preheat your oven to 425. Cut your squash in half and remove the insides. Use a vegetable peeler to peel the squash. (The reason that I peel it after the squash is cut in half, is that it is slippery when peeled. Making that first cut through the squash can be dangerous. Think how hard it is cutting through a pumpkin. It is better to make that first cut when the squash is dry, not peeled and slippery. ) Lay the squash cut side down, on a cutting board and slice into strips. Anywhere from a quarter to a half inch, depending on how you like your fries.  Because of the rounded shape of the squash, you will have a lot of weird shaped fries. That ok, they will still taste good. But, do your best to cut them into similarly sized pieces. Toss the pieces in a tablespoon or so of olive oil. Place them in a single layer on a cookie sheet.  Bake for about 15 minutes Ding! Flip them over and bake for about 15 minutes more. Keep an eye on them. They will cook differently depending on how thin or thick you cut them, and I refuse to be accountable for your burned fries. So check on them, OK? When they have started to crisp take them out of the oven. Sprinkle with some seasoning or salt, if you wish, and serve. I eat mine with aioli, but the rest of my household prefers ketchup.  But, these are your fries so you should eat them however you want!  If anyone tries making squash poutine, let me know how it goes! Yum! Are you a squash lover? How do you like to cook it? Thu, 19 Jan 2012 08:51:32 GMT http://www.tbnewswatch.com/Columns/217/184320/Local-Flavour/Squash-Fries http://www.tbnewswatch.com/Columns/217/182607/Local-Flavour/A-thin-slice-of-heaven I look outside my window and it is hard to tell where the sky ends and the earth begins.  I could be talking about a postcard perfect view of a tropical sunset; the brilliant hues of the seeming to melt into the ocean, a palm tree breaking up the symmetry. But no, it is just sort of grey out. The post Christmas “Blahs” have me itching to see some green, feel some sunshine and sample the light fare that summer promises. When the weather is cold and the Holiday cooking frenzy is so fresh in my mind, I kind of want to alter my definition of eating local to include my local Arby’s. That counts right The past month the food has been heavy, alcoholic or chocolate coated/filled. It feels like forever since I have had a good tomato. But this last weekend was just the thing I needed to combat the winter foodie blues. Fresh produce. From local farms. I went to the farmers market and the folks from Belluz had fresh greens, and tomatoes!  Yep, I snapped those right up along with some squash, potatoes and garlic. The gears were beginning to turn, and I started to plan the fantastic meal my family and I were going to enjoy that evening. But to make this plan come together there was one more thing needed. Elk. Elk tenderloin to be exact. A few weeks ago I put in an order for 2 elk tenderloins,  from the Rainy River Elk Company , and they came in on Christmas Eve. I have been waiting for the right time to take them out of the freezer, and by golly, I found the perfect time. For those of you who have been with me from the beginning, you may recall that my first ever column last summer was about elk burgers. Elk is a year round food, and is interchangeable with most other meats.  But get this, according to the USDA Agricultural Handbook, Elk is lower in fat, and higher in protein that chicken beef AND pork . Elk is so lean that you really have to be careful not to overcook it. For my kids I pan seared some medallions, threw in a spoonful of H and P’s Blackberry jam, and topped with a few frozen berries we picked at Belluz last summer. The grownups are a little more adventurous and wanted to enjoy this exceptionally tender meat at its finest. So, I made Carpaccio. Carpaccio is thinly sliced meat that is uncooked or lightly seared, depending on ones tastes. The first time I had it, I was kinda grossed out. Not because it was bad, but because it takes time to get used to eating meat raw, but lots of folks also used to think that sushi was weird, and now that is now has a huge following in the city. I was really apprehensive to make this at home when I first did it. It seemed like something best to just get when you go out, leave it to the professionals. But if your meat is stored properly, and you take care to keep your work surfaces clean then it is something you might like. Elk Carpaccio 1 elk tenderloin ½ cup of salt ¼ cup of Brown Sugar Olive oil Baby mixed greens or arugula Capers Parmesan Cheese The first think that I like to do, the morning before it is served, is to make a salt crust. Remove all the silver skin from the tenderloin, and place in a shallow dish with the salt and sugar. Rub the mixture into the meat. Cover with saran wrap and then put it in the fridge or if the weather is right, out in the garage. Fast forward 8 hours. Heat a pan on the stove with a bit of olive oil. Rinse the salt and sugar off of the loin, and pat dry. Quickly sear the tenderloin, turning so that all sides are browned. Remove from pan and set aside to rest a few minutes. Slice the meat very thinly, and arrange in a circle on the plate. Place some of the mixed greens in the center.  Top with freshly grated parmesan and about a tablespoon of capers. You can also add a drizzle of olive oil and some cracked pepper if desired. I enjoyed this with a Stags Leap 2006 Cabernet (a total splurge!) the meal was light, and certainly unforgettable. Remember to visit me at Relatively Gourmand   Mon, 09 Jan 2012 14:57:02 GMT http://www.tbnewswatch.com/Columns/217/182607/Local-Flavour/A-thin-slice-of-heaven http://www.tbnewswatch.com/Columns/217/181335/Local-Flavour/New-Year's-Resolutions New Years Resolutions. I am pretty sure I am not alone here in saying that I ate a lot over the holiday. We had quite a few decadent meals.  We sat down to a traditional German meal of Jaegerschnitzel, rotkohl and spaetzle. On Christmas there was lots of grazing. Foie gras on baby toasts, cream cheese wontons, wings, satay, and beer cheese dip. We went across to the neighbors for a beer and pizza party. I never got around to the beer due to the deathgrip on my wineglass, but I definitely had my fair share of pizza. Delicious meats, cheeses, dips, chocolates, pies, wine and of course a wee splash of Baileys in my morning coffee.  I don’t know about you, but I am full. I am groaning even thinking about planning a New Years Eve menu, but what it has got me thinking about is New Years Resolutions. It seems like most folks resolve to eat better and exercise.  This is all good, but what is up with the resolve to eat better when most fruits and veg are completely out of season? Anyhow. I have made a few resolutions for myself in 2012. We will see how this goes. 1. Grow some of my own food. I do not have a green thumb. It is brown and withered like a raisin. This past year I managed to grow about 20 heirloom tomatoes in pots on the patio. We ate most of them green, since a certain little boy had so much fun picking them and throwing them into the wading pool.  The years before this nothing grew at all, so I should be grateful that we at least had those.  This year I am thinking onions. 2. Eat fewer processed foods. There is absolutely no reason to be eating processed food. It is bad for me, and eating it just means I am being lazier than I should. Enough said. 3. Step out of my culinary comfort zone. This year I have tried a lot of new things. Foie gras, sweetbreads, and more. A lot of things I shy away from trying because I think they sound gross. I was terrified of haggis, but tried it and thought it was delicious!  Already things that a few years ago sounded odd have found their way into my regular repertoire. Btw, I bought 2 elk tenderloins last weekend- super excited!!  4. More Local Foodie Fieldtrips. I don’t want my kids to think that food comes from the grocery store, and that there is no difference between a carrot freshly picked and one sitting on a shelf.  I want them to see where food comes from and how it gets from the farm to their plates. Besides, I want to know more about where my food comes from too! B and B farms was so cool to visit, I can’t wait to explore what else is out there! 5. Learn to cook more from my family’s ethnic heritage. Sure, I can make German food, but my perogies are atrocious. I can roll out lefse, but I haven’t made my own pasta.  So, I will try to learn. I will ask my Grandmother to teach me how to make potica, and ask my mother - in- law about bonbons. There is so much more I need to learn!  What are your resolutions for 2012?   Thu, 29 Dec 2011 12:34:34 GMT http://www.tbnewswatch.com/Columns/217/181335/Local-Flavour/New-Year's-Resolutions http://www.tbnewswatch.com/Columns/217/180545/Local-Flavour/Unconventional-Christmas Christmas is a time of tradition. From choosing the perfect tree to leaving cookies and milk for Santa; stockings hung by the fireplace and wrapping gifts. Of course one of the biggest pieces of the holiday tradition is the meal- The turkey, the stuffing… and of course an absolutely mammoth bowl of Mashed Potatoes (my favorite)!  Yesterday, I went around asking my co-workers what was so important about the traditional Turkey spread, and most people ended up giving me the same answer. It all has to do with childhood. For some, it was the fact that their mothers had cooked this same meal. Some want to make sure their children know their family traditions, and some have children who expect it, so will not deviate from the traditional. It is so interesting that we have such a concrete idea of what a Christmas dinner needs to be. This year, I have decided that I am going to change it up. We are doing our big family dinner on Christmas Eve. There will be about 12 of us, and I will likely be cooking for 3 days (I wouldn’t have it any other way.) I don’t see my deviation of the traditional feast as a bad thing. Cooking for family is an act of love. I want to present my family with something that I put a lot of time, effort and creativity into. It is so seldom that we all get together; I want to treat them to something new and exciting. I have put a lot of thought into the colour and texture, and of course flavours that tie nicely into the season.  I have managed to keep the menu a little bit of a secret from everyone. I am not sure how they are going to react, so I’ve tried to avoid the topic as best I can. To nibble on as the final preparations are being made, Pissaladiere Nicoise. A crust filled with caramelized onions, olives and anchovies. I realize that anchovies are not really a beloved food item, but the salty little fillets pack a serious flavour punch. Why do you think Caesar Salad dressing is so delicious!  The rich flavourful onions in this savoury dish are just amazing. It could probably be a meal in itself. Instead of the turkey, I will be cooking a fresh ham. Which is what a ham is before it is cured, smoked and what have you- so basically plain pork.  When cooked slowly with fresh herbs, the meat becomes tender, juicy and flavourful.  I cooked this last year, and it was absolutely fantastic!! Instead of typical mashed spuds, we will have sweet potatoes, topped with a lovely crust of pecans, maple syrup and bourbon!  A roasted beet salad. Beets roasted and tossed in a light apple cider vinaigrette and topped with crumbled goat cheese. Cauliflower sage risotto. I am SO into herbed risotto right now. I was always apprehensive to try it because risotto seems like it should be subtly flavoured and delicate. But the fresh flavours of rosemary and sage really shine in this dish!  And for dessert, French Canadian sugar pie with mascarpone whipped cream! This is definitely not a traditional Christmas feast. We will see how it goes over. We can go back to the turkey next year if it is not well received. Maybe I’ll even let someone else in the kitchen ?     Thu, 22 Dec 2011 13:34:02 GMT http://www.tbnewswatch.com/Columns/217/180545/Local-Flavour/Unconventional-Christmas http://www.tbnewswatch.com/Columns/217/179140/Local-Flavour/Holiday-Biscotti- I always get really excited about holiday baking. Unfortunately, this year it has been hard to find the time. So, I am going to stick with my staples.  A few batches of English toffee ( which my mom made a ton of every Christmas). ..and of course Biscotti! Biscotti are fantastic, because by design you can’t really rush eating them!  They are to be enjoyed with a hot cup of coffee or a mug of hot chocolate- a small luxury!  I generally consider this biscotti recipe one of my “signature items” and therefore I have kept the recipe under my hat. The possible variations to these festive treats are endless. You can dunk them, sprinkle them, candy coat ‘em or make plain.  Here is the no longer secret recipe for my all-time favourite Cranberry White Chocolate Biscotti 1 stick of butter, softened 1-1/4 cup of sugar 3 eggs 1 teaspoon of vanilla, whisky, scotch, etc... 3 cups of flour 2 teaspoons baking powder ½ teaspoon cinnamon ½ teaspoon ground cloves ¼ teaspoon salt ½ cup white chocolate chips. ½ cup craisins, soaked for 5 minutes in boiling water and drained. Preheat the oven to 375. Mix together the sugar and butter, add eggs and vanilla. In a separate bowl mix flour, baking powder, salt and spices.  Add 1 cup at a time to the sugar mixture, fully incorporating flour before adding more. Mix in chips and cranberries. Using floured hands, take half of the dough and form it into a long cylinder, almost as long as your cookie sheet.   Place on the cookie sheet and press down to flatten it to a 1-inch thickness. Repeat with the second half of the dough, placing it parallel to the other. Put into the preheated oven and bake about 20 minutes, or until the bottom of the biscotti is starting to brown.  Depending on your oven, this could be anywhere from 10 to 30 minutes, so just keep an eye on it. Remove from the oven and let cool for a few minutes, resetting the oven to 325. When they are cool enough to work with, very gently move one of the biscotti to a cutting board with 2 spatulas. Cut crosswise into ¾ inch slices. Arrange them on the cookie sheet, with one of the cut sides down. Bake for 12 minutes. Flip the biscotti over, and bake for 12 minutes more. Transfer to a cooling rack. It is not hard to make, but it can be time consuming. Though having a stash of biscotti available is a wonderful thing. I like having one with breakfast! Yum! Give them a try!  Put in clear bags and tie with a festive ribbon. A perfect hostess gift or something special for your favourite co-workers! What are your holiday baking traditions? Wed, 14 Dec 2011 11:48:54 GMT http://www.tbnewswatch.com/Columns/217/179140/Local-Flavour/Holiday-Biscotti- http://www.tbnewswatch.com/Columns/217/177527/Local-Flavour/Finding-the-perfect-gift- I keep telling myself, there is plenty of time for Christmas shopping, but we’re inching closer and closer to the holiday. The problem isn’t going out to shop, but simply not knowing what to buy people! There are some people, like my dad, who are really hard to shop for.  He is a Street Rodder and I am pretty sure that car parts, tools and stuff for out in the garage would be perfect. Problem. I don’t know anything about tools or cars. How do you buy something for an expert, with a beginner’s knowledge? Simple, I don’t.  If there is something he needs for the cars, he gets it, a door here, a fender there.  My contributions to the garage have mainly been art, including a Model-A grill that I painted some flames on in high school.  I’m sure he was so proud. For those hard to buy for people I always turn to food. Everyone has to eat, making cookware and food a gift that you can really tailor to make perfect for anyone! There are quite a few places in town to get some really cool gifts for people. My standby for any and all gifts is the Finnish Bookstore.  If I am stuck, I go there and just look. The staff is exceptionally helpful and knows a lot about what they’re selling. Besides, they carry premium brands of cookware and glasses like Le Creuset and Eisch. Perfect for the foodie on your list. They have a great selection of Henckel’s Knives.  And the Peugeot pepper grinders?! Love ‘em!  I usually end up shopping for myself there a little too. If you are buying for a coffee or tea drinker, make a trek over to Algoma Street. The Great Northwest Coffee Company roasts their own beans in house daily! They buy their beans green, and roast them for the ultimate coffee experience- You’ll be hard pressed to find fresher coffee. The International House of Tea is another great locally owned destination. Choose from dozens of loose leaf teas, including Hangover tea.  Apparently it works, though I have not had the opportunity to try it. However, I am sure I know a few people on my list who might appreciate a cup of that.  There are also teapots, cups (if anyone who has me on their list is reading this, I would adore one of the Klimt cups!) and you can get a custom baskets made as well. Just ask! For more excellent tea, check out Boreal Forest Teas- Organic, wild and Local handcrafted Northern Teas .  This local company has a variety of handcrafted teas. I have a bag of their Loonsong tea in my cupboard, and I just adore it! Plus, 5 percent of the profits of this tea benefit Nature Canada’s Conservation efforts! Check out the Booth at the Thunder Bay Country Market or online.  If nothing else, just head to the Thunder Bay Country Market on Saturday morning. If you haven’t been in a while you should make a point of it. There are some cool changes, like all of the new vendors upstairs! In addition to all the wonderful vendors you know and love, you can now get clothing, jewellery, art, cake pops, and chocolates! ( I can never seem to resist a breakfast truffle from Sisters’ Chocolate- there is not an actually “breakfast truffle” I just pick one that looks good! )  There are adorable knit hats, you can get Pampered Chef goodies ( the microwave chip maker is an awesome gift) and so much more! I wish you all the best as you tackle those lists. If you have any other great gift ideas, let me know…I still need to get something for my dad. Hmmm….Maybe the Chocolate Cow makes chocolate cars.   Mon, 05 Dec 2011 12:11:53 GMT http://www.tbnewswatch.com/Columns/217/177527/Local-Flavour/Finding-the-perfect-gift- http://www.tbnewswatch.com/Columns/217/176063/Local-Flavour/The-Cheese-Cave This week has been pretty bittersweet for me. I took a trip to Minneapolis and had the pleasure of spending lots of time with my family and friends- Unfortunately the circumstances which brought us together were not good. We lost a family member who we are all very close to.  I went down for the service on Tuesday and figured that since American Thanksgiving was on Thursday I would just stay the entire week. On Wednesday I had some time to myself ( I know, weird) and thought that it would be wonderful to take a drive. There is a town named Fairbault about an hour south of the cities. It is a cute place, and more importantly the home to the caves of Fairbault. These caves are full of cheese. I took a cruise down and finally found The Cheese Cave, a gourmet destination. This is where the delicious cave aged cheese is sold. The place was loaded with cheese paraphernalia; slicers, fondue pots and more. The back half of the place was a little cafe. I hadn’t known that would be there …lucky for me, I was hungry.  I took the only empty seat at the bar and grabbed a menu. I admit the menu was small featuring only a few items, but I had a heck of a time deciding… I resorted to the good ol “um..whats good here” question, when I was asked what I wanted. My seat neighbour ordered the cheese macaroni. Man, it looked good. Served with a little salad to make the meal a bit healthier… though they did put cheese on the salad as well.  I totally going to get the blue cheese and pear pizza, but changed my mind at the last minute and went for the caprese pizza topped with pesto, tomato, mozzarella, parmesan, and drizzled with a delectable 12 year balsamic that The Cheese Cave gets from Modena Italy… I took a bite and it was one of those OMG moments. It was terrific. For those who chose to partake, there were also a selection of Minnesota wines available by the glass. Anyhow. Back to the original purpose of my trip. I wanted to get some cheese and learn a bit about the cave aged cheeses. By this point, I do not want to taste any cheese. My pizza was divine, and I was full. But like a champ, I pulled myself together and went for it. I sampled a wild rice gouda, and it was interesting but they kept trying to get me to eat gouda.  Nothing beats Thunder Oak Dill gouda in my eyes, so I asked to move along to the blues. Amablu blue cheese has been voted number 4 blue cheese in the world and is actually the first blue to be made in the US. Their gorgonzola is rated number one in the world. This little place that just has amazing cheese!  If you want to learn about this place check out the website . If you’re down in MN and looking for a fun little destination come on down. So, I walked out my wallet a little lighter and pants a little tighter but the bag of gourmet cheeses in the bag I held, made it all worth while. You only live once, and life can be short. So, when life gives you lemons- eat cheese.   For pics of the cheese cave and other culinary delights, visit me at Relatively Gourmand! Mon, 28 Nov 2011 10:41:34 GMT http://www.tbnewswatch.com/Columns/217/176063/Local-Flavour/The-Cheese-Cave http://www.tbnewswatch.com/Columns/217/174156/Local-Flavour/Wine-Braised-Short-Ribs- This is a very special and exciting time of the year. Well… sometimes. It’s the time of the year when the windows and grass are covered with frost, and the car doors start to get iced shut; requiring some grunting, expletives and finally relief when the door opens with a satisfying little crunch. This also means that we can start cooking things where the oven is on for a long time, and the extra heat is actually welcomed. I was downright giddy this weekend when I got to prepare one of my all time favourite dishes for family and friends. Braised Short Ribs! Short ribs are not what you imagine when you usually think of ribs. First, and most importantly, they are beef not pork. When you get them at the store they will look like little rectangles of beef with a bone running through them. The ones that I had were purchased from Tarrymore Farms - their short ribs and brisket are a staple in my household! When you get your ribs, you might have to separate them. Simply cut between each rib, and we’re ready to rock and roll. You can get them at Maltese, just go to the meat counter and ask the fine folks there to get you some.. and they're even cut to order! I have purchased these at Quality Market on Oliver as well- so you might just have to call around to get your hands on some. Braised Short Ribs 5 pounds of short ribs 1 onion, diced 2 large carrots, peeled and sliced 2 stalks of celery, sliced 2 cloves of garlic, minced 2 T tomato Paste ¼ cup or red wine 2-4 cups of braising liquid (wine, beer or beef stock) Olive oil Thyme, rosemary, bay leaf Salt and pepper Heat oven to 325 degrees. Heat up 2 tablespoons of olive oil in a dutch oven. Salt and pepper your ribs while you are waiting. When it is hot add a layer of short ribs, searing the outsides and flipping with tongs to brown all sides. Remove from pan and set aside, and repeat with remaining ribs. (I place the ribs in the overturned lid of the Dutch oven, so I can just slide them and all of the accumulating juices back into the pan.) So, all ribs should now be seared and removed from the pot. Add the onions, carrots and celery to the pot, and cook until the onions begin to soften. Add the garlic as well and cook for a further 2 minutes. Add the tomato paste, and stir to break up the thick paste. Now we are going to deglaze. Deglazing is the process of adding liquid to help remove all of the browned bits from the bottom of the pan; it helps amp up the flavor of a dish.  Add ¼ cup of red wine to the pot and the liquid will begin to bubble immediately. Using a wooden spoon scrape the bottom of the pot until it is cleaned. Now you are going to add the braising liquid. This is what is going to make the ribs, oh so tender. I like to use red wine for this as well, but if you don’t like the taste you can use beer or beef stock. Pour it in and bring to a boil. Turn off the heat, and add your short ribs, and herbs. Make sure the liquid covers at least 1 layer of ribs. If not, add a bit more liquid. Put on the lid and place in the oven for about 2.5 hours. Check on the ribs every 45 minutes and flip them, so everything gets evenly cooked. Ding! Ribs are done. Now. Some folks prefer to plate the ribs, strain the sauce and then serve. But, after 3 hours of cooking I tend to get lazy. So I serve the ribs right from the pot. These are great with pasta, gnocchi, potatoes or risotto, but I am pretty certain that polenta takes the cake on this one. Cook your polenta according to the directions, and place about ½ cup of it on the plate. Lay a rib or 2 over the polenta. Spoon some of the juice over the top, and finish with a grating of parmesan or pecorino. Serve with a salad, veggies, or on its own if you’re just having one of those days. What is your favourite cold weather dish? For more foodie fun visit me at Relatively Gourmand   Thu, 17 Nov 2011 13:07:00 GMT http://www.tbnewswatch.com/Columns/217/174156/Local-Flavour/Wine-Braised-Short-Ribs- http://www.tbnewswatch.com/Columns/217/173299/Local-Flavour/Sticky-Business It is the epitome of sweet. In fact, you often hear the somewhat clichéd phrase “As sweet as honey.”  But, one thing not generally associated with the amber liquid is scandal. Honey, scandalous? Please.  On Nov. 7 a report was published by the Food Safety News , a law firm run publication devoted to reporting the latest on food safety concerns, entitled “Tests Show Most Store Honey Isn’t Honey.” How is that even possible? I have owned a few plastic squeezable bears in my lifetime, and it was most certainly honey in there. So, what were they talking about? The difference is in the pollen. According to the report, observing the pollen in honey is the only sure way to track its origins.  Match the pollen to the plant, and there you go.  But many brands filter the pollen out of the honey. Why would they do that? Removing the pollen from honey is not up to snuff for most of the world’s safety standards, but apparently OK for North America?  We have established that pollen allows us to identify the origins of the honey. Why would someone want to hide where the honey is from? Aren’t bees all alike? Apparently not.  Food Safety News claims honey from India is banned across Europe because of “Contamination with antibiotics, heavy metals and a total lack of pollen which prevented tracking its origin.”  The other popular origin for honey is from China, and the problem here is that this heavily subsidized honey is dirt cheap, and putting North American bee keepers out of business, just so the shelves can be stocked with honey for less.  But, once again safety is a concern. A shipment of Chinese honey was sent to Canada in 2001 and then to Texas. According to the Food Safety News report, the honey was contaminated with “chloramphenicol and other illegal animal antibiotics which are dangerous, even fatal, to a very small percentage of the population.” They didn’t find out until after it was produced, and shipped off and consumed. Whoops. So, while there is nothing wrong with cheap, when we have to worry about contamination … cheap simply will not do. So back to the pollen. Why should you care about something so small, something microscopic, and whether it is in your honey? Ever heard of anti-oxidants?  Honey also has anti- allergic benefits, vitamins and enzymes. Plus, you just don’t want people messing with your food like that. Here in Thunder Bay we have a surprising number of Beekeepers. I spoke to Barry Tabor, president of the Thunder Bay Beekeepers Association about our locally produced honey.  In Thunder Bay there are as many, if not more than 100 amateur beekeepers. That means there is a good chance that you actually know someone who keeps bees, and in addition to that, there are about five or six farms and families that produce honey for commercial production, and it is not hard to find. Local producers spin the honey in a centrifuge and filter it through cheesecloth, but that leaves the pollen, antioxidants and vitamins intact, only removing large pieces of bees and wax.  When commercial honey is cooked and filtered it will stay liquid for a very long time. But raw, unprocessed honey will crystallize. Don’t worry, this is normal and you can still use it. Store your honey covered and out of the sunlight. If it is exposed to water it can start to ferment and go bad, but if you store it properly, it can last a long time. Mr. Tabor even told me about some honey found in Egypt that was a couple thousand years old and still edible. Amazing! I also spoke with beekeeper Rene Larson, and I learned that Thunder Bay carries an important distinction in the bee community, as this is an area free of varroa mites. These mites latch onto and feed from the bees causing viruses, suppressing their immunity, weakening the bees and shortening the lifespan. The mites are also thought to be responsible for deformities in developing broods of bees. Thunder Bay is also free of Acarine, or Tracheal mites. A parasite that occupies the bees trachea, essentially choking them. The bee community in our area is working hard to keeping our area free of these parasites that are extremely common in the world. When you consider that mail order is a common way to acquire bees, this is no mean feat. A scandal behind honey, who would have thought! This is why it is so important to know where your food comes from. In Thunder Bay we have a number of beekeepers that sell their honey; you can actually go and see the bees, and talk to the people who make it. Who wants to worry about antibiotics and heavy metals in their honey! Honey is a sweet and delicious, reminiscent of sunny summer days, childhoods savouring a warm biscuit drizzled with honey. This is a feel good food!  So instead of buying one of those cute little squeezy bears, or hive looking containers from the grocery store, buzz on down to buy from one of our local suppliers and get some. Talk to the beekeeper, and truly know and understand where your food comes from.  People are getting up in arms about hiring out of town artists to create art for the waterfront instead of local people, It is the same with food. I realize that you can’t buy everything locally- it would be ridiculous of me to ask that, but the little but that you can, certainly helps. Local honey can be purchased all over town at retailers like True North Co-op, the Greenhouse, Quality Market, Maltese, the Country Market, and the Superior Seasons Online Store .  Also from the following businesses :  Bruce and Valve Forrest , Chocolate Cow  , Paradis Apiaries, Sugar Bear Apiaries, Bears' Bees & Honey and more. Local Honey is also available at Kelly's Nutririon, Bay Meats on Bay Street. In addition the Thunder Bay Symphony volunteers are selling it as a fund faiser! If you are interested in learning more about honey and bees, or joining the ranks of our impressive number of beekeepers please visit the Thunder Bay Bee Keepers Association . If you know other local retailers of honey, bee sure to share!     Fri, 11 Nov 2011 15:49:08 GMT http://www.tbnewswatch.com/Columns/217/173299/Local-Flavour/Sticky-Business http://www.tbnewswatch.com/Columns/217/172461/Local-Flavour/Thai-Kitchen- “I like it, the food is awesome!” A cacophony of sound emerges from the kitchen. Pots and pans, the sound of cooking and voices speaking different languages; three of them to be exact.  Intoxicating aromas emanate from the kitchen, all adding to the ambience of the wonderful establishment that is Thai Kitchen. The restaurant opened about 3 and a half years ago, filling a huge void in Thunder Bay. I’m sure many of you, like me, looked forward to the Folklore Festival for the Pad Thai! Yum!  Owner Pia Venema had been cooking in homes and catering special events, like the Folklore Fest, but finally decided to open Thai Kitchen, bringing the Flavours and recipes of traditional Thai Cuisine to Thunder Bay!   Of course at Thai Kitchen there are popular dishes like pad thai, and the famous green mango salad. But, Thai Kitchen is home to many entrees that in my workplace have almost developed a cult like following. For example #26, the Thai basil fried rice, or Khao Pad Krapow. Rice cooked with basil, green onions and cilantro, served as spicy as you want it. How did I first try this dish? My Grandma ordered it. Yeah, I know, weird. She was visiting from Southern California where one of her best friends happens to be a Thai woman, so she is no stranger to Thai food or spice. She ordered this with medium spice, and laughed uncontrollably when I couldn’t handle the heat of the entrée (which she could handle- no problem).  Anyhow, the heat was a lot for me to handle at the time, but the flavours really stuck with me, and it became an instant favourite.  I have been doing my best to incrementally increase my spice over time. I’m getting better Grandma, I swear! “Dangerously delicious” While dining at Thai Kitchen, I consider it “a must,” to order a spring roll. Filled with cabbage, carrot, bean noodles, and available vegetarian or pork, and fried to golden perfection.  It really is an awesome way to kick off a meal. If it was polite, I would probably order one for dessert as well. When you go, make sure to check out the board for the lunch special. Today’s special was Kaeng Keow Wan, or as I call it, Number 22. Chicken, green beans, bamboo shoots, broccoli and red and green peppers in green curry. The thing that I could absolutely not get over was how absolutely perfectly the chicken was cooked. Chicken breast definitely has a tendency to get dry if cooked even a moment too long, but I have to say it was certainly the superstar of this dish! “Extremely tasty with lots of dimension to the flavour.” I was also very happy to read on the back of the menu, that they grow their own Thai basil hydroponically, buy local produce when it is in season, and use Brule Creek flour in their curry puffs! Nothing like local businesses helping out local business! If you haven’t had Thai food before, don’t fear. It isn’t always spicy. You are more than welcome to order most dishes with whatever level of spice you are comfortable with. So, what are you waiting for, give it a try! The wait staff are very nice, and will be happy to help you choose something scrumptious! Thai Kitchen is located at 36 South Cumberland. Stop in, or call for pickup at 345-1707. You can get the menu online. Thank you to my co-workers for their kind quotations about TK. What is your favourite Thai food? I’m a #26   Fri, 04 Nov 2011 08:14:00 GMT http://www.tbnewswatch.com/Columns/217/172461/Local-Flavour/Thai-Kitchen- http://www.tbnewswatch.com/Columns/217/170971/Local-Flavour/Halloween There isn’t much time left before the ghosts, ghouls and goblins descend on our city with the long awaited arrival of Halloween.  Children and adults alike will don costumes and roam the town in search of candy, or perhaps some witches brew, the phone number of a cute little vampire or maybe even a kiss from a werewolf.  Whatever your poison, Halloween is a time of fun and festivity- a night full of magic! In addition to trick-or-treating, I have developed other Halloween traditions throughout the years.  I always have to read some Edgar Allan Poe (if Victorian Gothic can’t get you in the mood for Halloween, nothing will).  I will watch as Linus waits in the pumpkin patch, and likely a Tim Burton flick or 2, and I will most certainly make an obscene amount of pumpkin cookies. Awesome. I came up with this recipe about 5 years ago and I have been making them every Halloween since. They don’t last very long though. Especially if you have little monsters tall enough the help themselves from the plate. I call these cookies, but they are more like a half cookie, half scone. They are fluffy and not too sweet, but there is a lovely vanilla cinnamon glaze that gives them just a touch of sweetness, if that is what you desire. Oatmeal Pumpkin Cookies ½ cup of butter, softened 1 cup of brown sugar 1 egg A dash of nutmeg 1 teaspoon of baking soda 1 teaspoon of salt 1 ¼ cups of flour 1 ½ cup of quick oats 1 cup of pumpkin puree Preheat oven to 375 degrees Cream the butter and sugar in a mixing bowl- Add the egg and continue to mix. In a small bowl mix together the flour, salt, nutmeg and baking soda- gradually add to the butter mixture. Once all of your flour is incorporated, stir in the oats, and then the pumpkin. (Feel free to add white choc. chips, nuts or dried cranberries as well.) Drop spoonfuls of the dough onto a cookie sheet, flattening the mound a bit. Bake for 10-12 minutes Let cool on a rack. While your cookies are cooling, you can mix up the glaze. It isn’t necessary to glaze them, but it is pretty darn good! Glaze 1 cup of powdered sugar, sifted. A capful of vanilla extract ½ teaspoon of cinnamon Milk Mix the first three ingredients together.  Add milk, teaspoon by teaspoon until all of the sugar is dissolved, and the mixture is smooth. Drizzle over the cooled cookies and let the glaze set, an hour or 2. Then it is time to enjoy! Have one (or 4) with a cup of warm cider, or tea. Don’t forget to bring a plate across the street to the neighbors!  I brought a plate of these and some biscotti for a housewarming gift- I am looking forward to hearing what she thought!  I wish you a safe and fantastic Halloween! Don’t forget to take pictures of your cool costumes!   If you want to see what other trouble i've been getting up to lately, check me out at Relatively Gourmand!   Tue, 25 Oct 2011 12:21:16 GMT http://www.tbnewswatch.com/Columns/217/170971/Local-Flavour/Halloween http://www.tbnewswatch.com/Columns/217/169602/Local-Flavour/Squash-Lasagne- A few weeks ago when I was out at Gammondale Farms with the kids I acquired a blue Hubbard squash. I liked having it as a decoration but reasoned that it was about time to cook that bad boy up. I really had no idea what this squash would be like, judging by its textured gray exterior.  I even considered the possibility that the innards would be the same bluish gray as the outside. With a giant knife I carefully began to cut into it. This squash was harder to cut than usual. When I opened it, I could see that the flesh and colour was more concentrated than would be expected. Though, it had the same deliciously sweet aroma of a freshly cut butternut. I roasted it for about an hour at 400 degrees. Since I had the oven on, I cut the top off a bulb of garlic, drizzled it with olive oil, wrapped it in foil and put that in for about 30 minutes. So, I have this squash cooking in the oven- what am I going to do with it? I thought about soup, but I had been making that a lot. What I really wanted to make was squash and blue cheese ravioli, but I was pretty sure that the kids weren’t going to eat that.  I also kind of felt like eating French onion soup, which has nothing to do with a squash- What’s a girl to do? Make lasagne of course! I’m serious, I took everything that I wanted and just put it into lasagne form. But, first I had to transform that roasted squash into delicious pasta sauce. Squash Pasta Sauce (Squashta sauce?) 1 squash, cooked and peeled 2 cups of chicken stock 1 bulb of roasted garlic Small handful of fresh basil 1 Tablespoon of oregano Salt and Pepper (I had originally used sage as well, but didn’t like where it was going) Put your squash and roasted garlic into the food processor and puree for a few seconds, then put into a saucepan or Dutch oven. Add your Chicken Stock and bring to a simmer, adding more if necessary (I added Hobgoblin beer as well, because…why not!). Add your herbs and spices. Let simmer until it thickens a bit, and is the consistency of a traditional tomato pasta sauce. Check and adjust the spices. Now it is time for Lasagne! Spicy Squash Lasagne Batch of Squash Sauce Store-bought lasagna noodles 1 lb. ricotta mixed with 1 egg. 1 lb. hot Italian sausage- cooked 1 lb. fresh mozzarella or bocconcini, broken into pieces 2 onions, sliced and caramelized Any vegetables you might want to add (spinach, mushrooms, and zucchini) Heat your oven to 375 degrees.  In a 13x9 or similar pan, spread a half cup of your sauce on the bottom of your pan. Begin layering the lasagna noodles followed by ricotta, onions and then the sausage. Top with more sauce, and repeat the noodles, ricotta, onions, sausage and sauce.  Top with one more layer of lasagna noodles, and then load on the sauce. If you don’t add enough, your noodles won’t cook on the edges and will be crunchy. Finish off with the mozzarella. Cover with foil and bake for 45 minutes. Remove the foil and bake for 10 more minutes, or until your sauce is bubbling, cheese is browning and noodles are softened. Take it out of the oven and let rest for a few minutes. Then it is time to eat! The sweetness of the onions and the spice in the meat are wonderful together. This is a fun way to change up a family favourite for a festive fall treat. What is your favorite variety of lasagne? Also, you may have noticed the usage of both lasagna and lasagne.  Lasagna is the singular form of the word- it refers to a single noodle. Lasagne is the plural form, so multiple lasagna make up the lasagne. Delizioso!   Tue, 18 Oct 2011 16:20:15 GMT http://www.tbnewswatch.com/Columns/217/169602/Local-Flavour/Squash-Lasagne- http://www.tbnewswatch.com/Columns/217/168448/Local-Flavour/You-say-potato,-I-say-delicious!- From humble beginnings to achieving greatness. No, I am not talking about Harry Potter… …We’re talking potatoes. Is there a more versatile food anywhere?  Think about how much potato you eat. Perogies, ketchup chips, french fries… That’s a whole lot of spuds. Lucky for us, many of the potatoes that we eat here in Thunder Bay are actually grown locally.  I took a trip out to B and B Farms out on highway 17 to see how the potatoes make it from the field on to your plate! Debbie, who is one of the owners of B and B Farms, was kind enough to show me the fields and around the place. She is incredibly spud savvy, and you would be hard pressed to find a nicer person. The farm has been in operation in Thunder Bay for 49 years, and in that time it has grown considerably under her Family’s care. During the harvest, the potato field looks empty. Usually, when we think of fresh local produce, a lush green field is generally what comes to mind, the potato field is brown and dusty. But, as the tractor began its trek down the field, thousands of potatoes are unearthed, loaded into truck and brought back to the farm.  I was terribly impressed by the giant mountains of spuds waiting to be cleaned, sorted, bagged and sent out for all of us to enjoy! I left with a few bags of awesome potatoes (we have been eating potatoes a lot lately).   I have made baked potatoes, Potato casseroles; Garlic rosemary mashed red-skinned potatoes, (yum!) and a lot more. The possibilities when it comes to potatoes are endless.  They are eaten just about everywhere in the world and prepared  in countless ways. I want to share with you one of my absolute, all time favourite potato recipes! This dish can also double as a dip of you omit the potatoes, but who would want to do that!  One of the cool things about it is that it can be made with leftovers. Jarlsberg Potatoes 3 leftover baked potatoes; cubed or 3 cups of leftover mashed potatoes. 2 onions, thinly sliced 2 cups of shredded Jarlsberg cheese (you can find this at Maltese) 1 teaspoon of thyme Salt and pepper to taste 2 Tablespoons of butter 3 tablespoons of Mayonnaise, sour cream or cream cheese Melt the butter in a pan and add your sliced onions. Cook until the onions are translucent and golden.  Let cool for a few minutes. Add your mayonnaise, thyme, salt and pepper to the onions and mix. Stir in ½ cup of the shredded cheese. If you are using the diced potatoes, mix them in, and pour into a casserole dish. If you are using leftover mashed, spread the potatoes on the bottom of a casserole pan, and top with the onion mixture. Top with the remaining cup and a half of the cheese. Bake in a 350 degree oven until the cheese is melted and beginning to brown- about 25 minutes. Serve and enjoy! I also made some Lefse!  A Scandinavian potato flatbread, similar to a tortilla- for the recipe and more photos from B and B farms, visit me at Relatively Gourmand!   Wed, 12 Oct 2011 13:56:07 GMT http://www.tbnewswatch.com/Columns/217/168448/Local-Flavour/You-say-potato,-I-say-delicious!- http://www.tbnewswatch.com/Columns/217/167000/Local-Flavour/Pumpkin-White-Chocolate-Creme-Brulee- When I think back over all of the Thanksgivings I have celebrated, the menu hasn’t changed much. Turkey, stuffing, pumpkin pie, green bean casserole, mashed potatoes and gravy. As a kid with the fragrant smell of roasting turkey wafting through the house, I loved to sneak French fried onions off the top of the casserole, and stick black olives on my fingers popping them one by one into my mouth. As much as I love tradition, I also like to break the rules. I think that it is completely acceptable to make something fun and new. It’s a holiday, celebrate! Why not! This is a recipe that I had been monkeying around with for a few years and I am certain it would be a really amazing end to a wonderful Thanksgiving meal, and maybe even a good way to even impress your mother-in-law!  Pumpkin White Chocolate Crème Brulee 2 cups heavy cream 2/3 cup 2% milk 2/3 cup brown sugar 7 egg yolks 1/2 cup pumpkin puree 1/3 cup white chocolate chips Cinnamon-dash nutmeg- pinch cloves-pinch Heat your oven to 300 degrees F Heat  the cream, milk and spices in a saucepan over medium heat. Meanwhile in a large bowl, mix the yolks and the sugar. When the cream starts making tiny little bubbles around the edges of the pan, remove from the heat and stir in the white chocolate chips. When they are melted pour 1/3 cup of the cream mixture into the eggs and quickly stir to temper the eggs. Then add the rest of the cream and mix well. Add the pumpkin and stir until incorporated. Pour your mixture into ramekins. Depending on the size of your ramekins this could be anything from 1/2 cup to over a cup. Fill them up and put them in a cake pan. Pour boiling water into the pan until it reaches 1/2 way up the sides of the dishes. Note- your ramekins are in the water, you are NOT putting water into the ramekins. Put it in the oven for 45 to 60 minutes, until they are mostly set, just a little wobbly in the middle. Remove from the oven and chill for a few hours.   To serve, put 1 teaspoon of sugar on the top of each dessert.  Put the crème brulee under the broiler and let the top start to harden and turn a golden brown colour. You must watch them very closely, because burning happens very quickly under the broiler. Alternately- it you have a cooking torch; you can use that to caramelize the sugar. Serve with a shaving of white chocolate on top. Have a lovely holiday and enjoy the long weekend!   Mon, 03 Oct 2011 16:52:21 GMT http://www.tbnewswatch.com/Columns/217/167000/Local-Flavour/Pumpkin-White-Chocolate-Creme-Brulee- http://www.tbnewswatch.com/Columns/217/165538/Local-Flavour/The-Great-Pumpkin Fall is here at long last. I don’t know of anyone who is immune to the charms of autumn. The crisp cool air, the riot of colour in the trees, and the embrace of a cozy sweater. With the onset of fall also comes many traditions. Going back to school of course, but also a trip to the pumpkin patch. Even though it is not yet October, the feeling in the air is ripe for pumpkin picking. On Saturday I took my 2 boys to Pumpkinfest at Gammondale Farm.  They frolicked in the hay, enjoyed a pumpkin shaped cookie, and watched in amazement as gourds flew through the air at the Pumpkin catapult, culminating with a satisfying splat as each airborne pumpkin eventually met its messy fate. After decorating a mini pumpkin with festive ribbons and feathers, we set out to find our lovely Halloween pumpkins. The boys each picked one to bring home and eventually carve and I chose a few of the edible squashes. First- I picked  up a blue Hubbard Squash- I actually picked it because it was so ugly I felt bad for it. Leave it to me to get emotional about a gourd.  It looks like a pachyderm squash. Secondly- I chose the festively whimsical Rouge vif d’Etampes, also known as the Cinderella pumpkin, due to its resemblance to the pumpkin which ferried Cinderella to the ball. This heirloom variety of pumpkin was allegedly served at the second American thanksgiving- so the variety has been around for a while. It is this beauty that I decided to cook first.  My one pumpkin yielded a ton of flesh and I had not only enough to make a monster batch of Pumpkin gnocchi, but also a huge pot of delectable pumpkin soup.  This soup is truly the taste of fall. It is warm, satisfying, and even good for you!  Ready to go? Ok. Pumpkin Soup 1 pumpkin 2 apples or pears 1 cup apple juice Sage Cinnamon S and P Maple syrup Cream  Heat your oven to 400 degrees. While it is heating prepare your pumpkin. VERY CAREFULLY Cut the pumpkin into quarters. Scoop out the seeds and discard or save for toasting. Place the pumpkin pieces on a cookie sheet and coat with a tablespoon of olive oil- use your hands to rub it in. Put the apples or pears on the sheet as well, and put into the preheated oven. Roast 30 minutes to an hour. You will know that the pumpkin is cooked through when a knife slides easily through the hard outer shell and through the flesh. When this happens remove from the oven and let cool. Once cooled- spoon the soft squash away from the shell and into a large pot. Cut the apples into quarters, and remove the skin and seeds.  Put that into the pot as well.  Add your apple juice, and then enough water to cover the pumpkin. Bring to a simmer and let the pieces of squash really fall apart. Remove from heat and process with an immersion blender, or in batches in a regular blender. Return to heat, and begin to add seasonings. Add some salt and pepper, a few pinches of cinnamon or clove, and a few sage leaves. Let the soup simmer until it is at the desired consistency. Check your seasonings, and adjust if needed. To serve, ladle the soup into a bowl and add a drizzle of maple syrup and splash of cream if desired. Find a really sexy sage leaf, and add as a garnish. Such a lovely way to celebrate the season! Mon, 26 Sep 2011 12:00:27 GMT http://www.tbnewswatch.com/Columns/217/165538/Local-Flavour/The-Great-Pumpkin http://www.tbnewswatch.com/Columns/217/164749/Local-Flavour/Oktoberfest- It was the keg tap that was heard all over the world. This past weekend was the official opening of Germanys’s most famous festival- Oktoberfest; Held in the beautiful Bavarian city of Munich, or München. I had some folks over this weekend for a little Oktoberfest celebration. I put a bouquet of flowers into my 1L Hofbräuhaus Bierstein and got to cooking. We had Schnitzel, spätzle and rotkohl (try saying that3 times fast or even once for that matter).   Before we proceed, I must let you in on a little secret. Schnitzel is Austrian- the delicious word “Wienerschnitzel,” comes from the word Wien, or as we say, Vienna.   But, Hey- it’s my party and I’ll make schnitzel if I want to.   Wienerschnitzel 1 pork tenderloin 1 cup flour, in a shallow bowl 2 eggs, beaten in a shallow bowl 1 cup of bread crumbs in a shallow bowl Oil for frying   Get rid of the fat and stringy bits on the outside of the tenderloin. Cut the tenderloin into slices, about an inch thick at an angle. This is the fun part.  Get a meat mallet and pound the pieces of pork- you want them about ¼ inch thick.  Repeat with each slice of meat. If you don’t have a mallet you can put the meat between plastic wrap and use a rolling pin, or the bottom of a heavy pot to flatten. Heat ½ inch of oil in a pan. Take a piece of pork, and dredge it in the flour, dip into the egg and then press into the breadcrumbs. Repeat with all. Check if your oil is hot. To do this- take a wooden spoon and gently stick the handle into the oil- if little bubbles come out of the spoon, it is hot enough.   With tongs gently place the pork into the pan- making sure not to crowd.  They will cook quickly since they are so thin. When the bottoms are browned, flip and cook the other side. Drain them on a cooking rack, placed over a cookie sheet- don’t drain on paper towels- that makes your food mushy! Keep the cooked schnitzel warming in the oven at 170 or so, while you cook the other batch/batches. Serve with a wedge of lemon, and some parsley and a side of Rotkohl . Rotkohl is braised red cabbage. I know that might not sound good, but it is ridiculous how delicious it is! The first ingredient is even bacon!   Rotkohl   3 slices of bacon, chopped ½ onion, diced Head of red cabbage, thinly sliced 1 cup of red wine 1 cup of apple juice 5 cloves ¼ cup of cider vinegar   On a giant pot, cook the bacon for about 3 minutes.  Add the onions, cook until the onions are softened. Add the cabbage and stir. Deglaze the pan with the red wine Add the rest of the ingredients. Cook over low heat for 3-4 hours- stirring occasionally. There you go! You have a wonderful and festive German meal! Guten Appetit!   The first time I had German food, I was 16 years old and taking part on an exchange program.  (I had never had beer before either, so the trip was quite enlightening!)   My host mom worked at a bakery, and she would bring me amazing little brötchen, studded with sunflower seeds; I would bring them to school for lunch. After school we would walk through the town, and usually stop for an ice cream.  I just couldn’t get enough of the Himbeerbecher (raspberry ice cream bowl .) There was even ice cream that looked like spaghetti- Spaghettieis! When school was out for the summer, we ventured out to explore the country. We dined on pork medallions and wurst in outdoor biergartens under fairy lights. I was also introduced to a brand new love- schnitzel …more specifically jaegerschnitzel.   We toured the famous Schloß Neuschwanstein (the big Sleeping Beauty looking castle) and afterwards we stopped at a rustic little restaurant, where I ordered venison medallions and spätzle. It was a revelation- I still remember it all these years later. As we travelled out of Germany and to Austria and Switzerland I tried many more foods.  I was blown away by Raclette in Switzerland, it was a plate full of melted cheese. How wonderful! Though, I will be happy if I never have to eat Leberkase again. Translated, it means liver cheese- it looked like a 1cm thick slab of hot dog on the plate, and it was as BIG as the plate. After my exchange and touring, the rest of my classmates returned home, but, I had extended my visit so that I could go visit German relatives- It was here that I really saw what excellent German cooking could be.  My Tante Christa is one of the best cooks I have ever met- hands down. In my eyes, she is one of the best cooks in the world.  There is the passion that goes into her food, but you can tell that she has the innate skill to create meals that are works of art, and create flavours that you remember your whole life.  She would make these amazing lunches every day for us , and I don’t know if she knew how much I appreciated her cooking, but watching her cook and enjoying her meals was a revelation.   I have always loved to cook, but my first (and subsequent) trips to Germany really opened my eyes to the possibilities.  I don’t know if I feel such affection for the food because German is a heritage that I feel very proud of or if I just fell in love with the place- regardless- German food is awesome- and to make some delicious dishes all you need is a little time, and some great folks to share it with.   Prosit!       Wed, 21 Sep 2011 08:23:26 GMT http://www.tbnewswatch.com/Columns/217/164749/Local-Flavour/Oktoberfest- http://www.tbnewswatch.com/Columns/217/163261/Local-Flavour/Fruit-Pizza- This past weekend I was walking through the market buying my favourites and looking at all of the amazing produce, wondering what I was going to write about this week. The beginning of the potatoes or the end of the zucchini, those sweet little cherry tomatoes that my kids can’t seem to get enough of, or perhaps the most enormous golden beet that I have ever seen. I was having a really hard time figuring it out though, because there was something else on my mind. It is completely nuts. This week there are five birthdays in my family. Yes, five. That is a whole lot of parties, presents and cake.  It sort of feels like Mardi Gras. Now- Birthday cake is awesome, right? I’m gonna go out on a limb here and say that most people really enjoy it. A thick slab loaded with sweet frosting. It’s a nice thing to have every once in a while, but what do you do when there are 5 parties? Can you actually get bored of birthday cake? The solution- change it up!  There is no rule that says a birthday cake has to be this or that. A cousin of mine actually served Rice Krispie squares at her wedding- how cool is that! Yesterday was the first of the parties; it was my nieces 2 nd B-day Bash. A pizza party- So, for the party I made a fruit pizza! This is something of a go-to recipe for me- It is easy, delicious, and a very pretty dessert. Usually I’ll buy the dough in the refrigerated section of the grocery store, but finding a roll of plain cookie dough is becoming increasingly difficult- all I could find were the little trays of dough with bats and pumpkins, so I made my own. If you can find a roll of it great. If not, just use your favourite sugar cookie recipe (a recipe for about 5-6 dozen cookies is the perfect size.)   Fruit Pizza Sugar cookie dough, 1 roll or 1 batch. 1 package of cream cheese, room temperature. ½ cup of powdered sugar Assorted fruit   Preheat the oven to 375 Press the dough into a pizza pan, or a jelly roll pan- building it up a little at the edges. Bake in the oven until it is cooked through and the edges have started to brown. About 8-12 minutes- set aside and let cool. Mix the cream cheese and the powdered sugar together, and spread over the cooled cookie crust. Decorate your pizza with the cut fruit- making festive patterns and designs! What do you like to have on your birthday? By the way, tonight we are having Banana cheesecake.    More food fun with Kelly       Mon, 12 Sep 2011 09:54:32 GMT http://www.tbnewswatch.com/Columns/217/163261/Local-Flavour/Fruit-Pizza- http://www.tbnewswatch.com/Columns/217/161999/Local-Flavour/Sweet-on-Corn- The end of summer is bittersweet.  The days are getting shorter, and a sweater is no longer optional.  But in these last warm days we are treated to a delicious and delectable harbinger of Autumn- Sweet Corn.  It is a vegetable that straddles the seasons. Both a summertime barbeque staple and a symbol of the harvest.    Regardless of thoughts sweet corn might evoke, there is one thing that most of us can agree on. It is delicious…And guess what- It is in season right now!  The other day I was in the supermarket (Yes- I do shop places other than the farmers market,) to grab some bananas for the kids. I happened to take a peek at the corn. I actually made an audible “ugh” sound. It looked so sad. The husks were discolored and limp- the kernels peeking out from the sorry wrapping were over ripe. I didn’t buy it- despite actually feeling sorry for it. Lucky for us, the gardens and fields are yielding ripe corn…the money corn so to speak.  If you are a cornstalk owner or a resident of Thunder Bay in the vicinity of a farm or a farmers market- you are fortunate to have access to it.  The taste of fresh corn in unmatched by anything frozen, in a can or a sad display at the store! I remember driving out to a market with my mom when I was young, just to get corn. I hated driving “All the way out there” just to get corn. Well- it was actually only a 5 minute drive, but it felt to me like a waste a time just to get “dumb ol’ corn.”  The thing is- it is not a waste of time- that delicious, sweet taste is worth driving a lot more than 5 minutes for! Now, as a kid we only had corn prepared husked and boiled until the colour brightened, served with a pat of butter, and a sprinkle of salt. Definitely one of the best ways to eat it - But, I am going to share a few of my other favorites with you as well. Grilled! …but there are 2 schools of thought when it comes to this- Husks on or off? The first way to cook corn on the grill is to carefully pull back the husk- remove the corn silk, fold the husk back over the corn, and soak it for 20 minutes in water- then remove a long thin strip of husk and tie the end  to keep it closed. Put this on the grill and let the corn steam inside of the husk. Lately, I have been removing the husks- applying the thinnest layer of olive oil and throwing them directly over high heat- this way you get those beautiful grill marks, and the nice smoky flavour from the grill. The high heat really works some magic on the sugar in the corn- It will start to caramelize, and add amazing depth to the flavor of the corn.   Now, if you are looking to do something different than eating corn off of the cob, this is a wonderful recipe to try out.   CORN CAKES!   I have made them with yams in the mix, and even pickerel for half corn/half fish cakes. They are quick, easy and most everyone will love them- they’re fried for goodness sake!   Corn Cakes 2 ears of corn/ de-eared 1 small yam peeled, grated, and cooked. 2 eggs 1/3 cup of milk 1/2 cup of flour 1/2 cup of shredded cheddar S and P Mix it all up in a bowl! Heat 2/3 cup of olive oil in a pan. When the oil is hot, drop 1/4 cup of the batter into the oil.  Do a few of these, depending on your pan size, but don’t overcrowd. When they are nice and browned on the bottom, flip and cook the other side until cooked through- Put the fritters on a cooling rack on a cooking sheet to drain, and then into a warm oven, while you cook the rest of the cakes.   You can add some cooked fish to the mix for lovely fish/corn cakes- you imagination is the limit- You can serve these as a side dish, with dipping sauce as an appetizer, or on their own. I like to make them with a saffron sauce.   What is your favourite way to eat corn?   Fri, 02 Sep 2011 10:36:44 GMT http://www.tbnewswatch.com/Columns/217/161999/Local-Flavour/Sweet-on-Corn- http://www.tbnewswatch.com/Columns/217/160189/Local-Flavour/Eat-Local-Pizza-and-Pastry- Have you ever noticed that moms make the best sandwiches?  Grandmas make the best bread?  Why is that? Ask a friend or co-worker what their favourite food is- Chances are, it is something that their mom made. Food made with caring hands, and love always tastes better! This is probably why the pizzas at Eat Local Pizza and Pastry are so irresistible-  Owner Jim Stadey is not my mom and sure as heck isn’t my  grandma, but please take a gander at a few of the things owner Jim Stadey has done in the past 30 days. -Created a new pizza geared towards people with diabetes, so they can enjoy the pizzas too (gluten free coming soon) -Provided free pizzas to fire evacuees -Donated pizzas to Our Kids Count Lunch Program -Provided every meal for every person at Shelter House for a day -Doubled weekly donation to shelter house if 50 people hit “like” on a facebook post ...And today begins the biggest fundraiser to date with “deliver a smile” raising money for big brothers big sisters. You buy a ticket for 20 dollars and this entitles you to an unlimited topping pizza, 4 drinks, 4 pastries, and free delivery by a big and little volunteer team-  10 dollars from your ticket purchase goes right to the boys and girls club- that is definitely food that you can feel good about eating. I decided to write about Eat Local after seeing all they do for the community, and you have to keep in mind that this is not a multi-million dollar corporation, or a chain restaurant doing all this good, and donating food and money- this is a locally owned and operated business- When I called, Jim (the owner) took my order, when I went to pick it up, Jim was behind the counter.   Not only does Eat Local Pizza donate to charity, lots of additional money is kept in town by purchasing lots of lovely local ingredients. Flour from Brule Creek Farms, pepperoni and kielbasa from Bogdala, produce from Debruins and Belluz, and more- depending on what is available and in season.    Unsure what to order,  I opted for the ubiquitous Cheese and Pepperoni, and the Market Pizza- I have to say the Market pizza was amazing- Basil, arugula, kielbasa, tomatoes and toppings that can all be found at the farmers market- it proves the saying “if it grows together, it goes together.”  I brought home these two  extra-large pizzas and was expecting leftovers with just 4 adults and a kid eating-  nope- not even close.  After the box lids were opened we never managed to get to the plates, silverware, or even the sitting down part generally associated with enjoying a meal –Nope we just stood clustered around the island devouring the pizzas- as we got to the end we started cutting ourselves half pieces “Oh, I’ll just have a little more," and we even put 2 slices of the pepperoni on a plate, with every intention of saving them for later. I don’t know who we thought we were fooling, but nothing was saved for later. What was most intriguing to me, about the pizza was the crust- you could really tell that it was different (made with Brule Creek Farms Flour.) It yielded an amazing flavor, and had great texture.   How wonderful to experience pizza a whole new way!  Great pizzas can happen on Chicago deep-dish and  Napolitano thin crust- you really can’t choose one over the other, or compare them because they are so diverse, same thing here- I won’t compare it to other pizzas, you’ve just got to try it. So, stop on by Eat Local Pizza & Pastry to purchase a coupon for deliver a smile (or if you can’t stop in,. just call and order the “Deliver a Smile” Special, through the 28th) – Call soon because they will sell out!  Even if you don’t snag one of these sought after coupons, you should probably pick up the phone and order yourself a pizza (or 2, even better,) from Eat Local- Your stomach, wallet and conscience will thank you.   Check them out on Facebook, or call 623-6877 401 May Street North Fri, 02 Sep 2011 10:10:05 GMT http://www.tbnewswatch.com/Columns/217/160189/Local-Flavour/Eat-Local-Pizza-and-Pastry- http://www.tbnewswatch.com/Columns/217/159004/Local-Flavour/Quebec-City- Situated along the banks of the Saint Lawrence River, Quebec City is breathtakingly beautiful. Narrow stone streets are lined with shops and outdoor cafes and all around you are sculptures, fountains and murals.  As one of the oldest cities in North America Quebec City is packed with history, the most delicious being the wonderful culinary traditions and innovations! If someone is to mention Quebecois Cuisine, I imagine that most people (my former self included) will think of poutine…  Wonderfully delicious, hot and melty poutine.  I was fortunate enough to sample 3 different types while I was there, thought I really don’t think my fellow travelers entirely enjoyed that I kept telling them Thunder Bay Cheese Curds are way better (But they ARE!)  But, beyond poutine, Quebec  has a vast array of wonderful cuisine just waiting for us to experience.   The purpose of my trip was to cook, eat and learn about Quebec Cuisine and history. The course which I signed up for  is hugely foodcentric. We cooked morning to early afternoon and then went on an outing to explore the city. The course is put on each year by the University of British Columbia and taught by Chef Eric Arrouzé.  It was amazing to have such a great chef to guide us though Quebec cuisine and culture ( And there was some French thrown in there as well, since the chef is, indeed French.)   Some of my favourite things that we learned to cook were Canadian maple sugar pie, the pea soup with maple syrup, Pâté Chinois, and Bison … and I can’t even tell you how wonderful it all was! We cooked probably 40 or 50 dishes over the course of 10 days.  Much of the food is stuff that I would never prepare for myself… Like Trout Tartare, that just sounds no good to me, but I chopped the heck out of that fish and made the dish. I was really happy with the result. I was so glad to step outside of my culinary comfort zone and do something completely different. As a tour one day, we were able to take a tour through the kitchens of the Chateau Frontenac. ..and yes, kitchens is certainly plural there. The place is immense! Over 600 rooms, plus restaurants, bars and a ballroom- the giant kitchens put out tons of food every day. We walked through the farmers markets, collecting fresh ingredients to cook while there, and some other things to bring back home to share. On Saturday, we took a trip out to the Charlevoix region of Quebec.  It is about an hour north east of Quebec City. Here lay the hilly and picturesque farms that one imagines when they think of Europe. Quaint little towns, small farms dotting the landscape and farmers out working in the fields.  We took a tour of the Economusee Laiterie Charlevoix. The Economusee is a network of food producers and artisans, who have opened their operations up to the public to learn about where their food comes from and how things are made. The really fantastic thing about the Laiterie Charlevoix Cheese Farm is seeing how they are constantly making changes to keep their operation as green and clean as possible.  They have almost completely closed the loop, turning the excess whey from the cheese into energy to heat the vats to make the cheese, practically eliminating waste and the need to purchase and burn fuel.  They also have a variety of cheese which they call 1608- It is named that because the variety of cow which makes the cheese has been in Canada since then. There are only 500 of these cows left, so the Laiterie is working with local farms to increase the numbers and get the population back up.  This cow is special because it produces milk with almost 1% higher fat content than usual, so they produce more cheese, and less waste. While on this wonderful tour through Quebec, I had the chance to pick and eat asparagus, cassis, and raspberries fresh from the field . Try lots of maple syrup and tire d’erable sur le neige; artisan cheeses, foie gras, every type of cretons imaginable. It was lovely to sit in a sidewalk café and have a cappuccino and pain au chocolat, but I was certainly glad to come back home.  Sometimes experiencing a new place and trying out a different culture for a while really makes you take another look at what surrounds you, and appreciate all that you have here...like awesome cheese curds.     To read about the whole trip and see tons of pictures of food, emus, restaurants and more visit Relatively Gourmand   If you are a food nut like me and are interested in a food-cation check out the webpage Chef Eric Arrouzé also has a food website, online courses and a cooking forum                      Fri, 12 Aug 2011 14:51:57 GMT http://www.tbnewswatch.com/Columns/217/159004/Local-Flavour/Quebec-City- http://www.tbnewswatch.com/Columns/217/157180/Local-Flavour/Berry-Balsamic I know that I said I wasn’t going to post until back from my trip, but I just had to share this one last recipe with you before I go. Right now Lettuce is in its full splendor. I understand when some people might think that lettuce and salads are boring. I have had those kinds of salads too; Rusty lettuce, with rigid and dry shredded carrots, that need to be doused in dressing to be palatable. I understand your apprehension to be excited about salads.  Really, I do. You have to understand, garden fresh salads are a million miles from boringville. The stuff that grows in the Thunder Bay is beautiful. Leaves ranging from pale to dark green to brilliant burgundy. Some with a crunch, and some velvety smooth. Small little leaves of arugula and sorrel to larger leaf lettuces. So today, to accentuate the lovely colours, shapes and flavours of these delectable greens, I am going to share with you an amazing recipe for one of my favourite salad dressings.   Strawberry Balsamic Dressing   2 cups of fresh strawberries, hulled (If you don’t have any, raspberries would be fab as well) 3 leaves of basil (if you like basil) ½ cup of balsamic vinegar 1 TBSP lemon juice 1 TBSP Sugar, honey or maple syrup  (or to taste) Olive oil   Put the strawberries and basil into a food processor, and puree until smooth.  Place the strawberry basil mixture in a saucepan and add the basil, lemon juice, and sugar. Bring to a simmer, and let reduce by ½. Whisk in your olive oil and serve over your salad- It is as simple as that. A delicious, fresh tasting, and even good for you salad dressing!   What kind of salad should you serve it with? That is ultimately up to you- But here are some wonderful combinations that you could try.   -Spinach, chicken, strawberry and sliced almond -Arugula, white beans and walnuts  -Cucumber, feta, green onions and tomato -Watermelon, feta, pistachios -Tomato, cheese, basil -Sorrel, avocado, grilled nectarines. -Butter lettuce, crisped bacon, bleu cheese, maple pecans. -Snow peas and pine nuts.   Make sure you let me know if you come up with a great salad idea- I am always game to try something new! Also, if you haven't tried it- plain balsamic vinegar drizzled over fresh strawberries is heavenly!   See you soon! P.S. Check out the coolest kids cooking post on Relatively Gourmand Fri, 29 Jul 2011 16:20:24 GMT http://www.tbnewswatch.com/Columns/217/157180/Local-Flavour/Berry-Balsamic http://www.tbnewswatch.com/Columns/217/156703/Local-Flavour/Buenos-Nachos We all know that there are certain manners that we are supposed to use while eating. Chew with your mouth closed, don’t put your elbows on the table, put your phone away, and so on. Since childhood these rules associated with eating have ingrained themselves into our mind, and we often follow them on autopilot.  When we are out somewhere nice for dinner, a guest at someone’s houses, or a holiday we tend to adhere to these polite manners more than usual.  But, when out with friends or a casual dinner- you will often see elbows on the table, and quite a few remarks made with a mouthful of food. But, there is something that we are not taught from childhood.  It is pretty important. Failing to follow the rules could become just downright awkward.   Nacho Etiquette.   Picture this. You and some friends are out having drinks one day, or maybe you are at a meeting with some folks from work. You decide to share the nachos.  The waitress brings them to your table, and sets the heaping mound of cheese covered chips on the table. But now what? This isn’t like pizza, where all pieces are created equally. No, absolutely not. There always is that one chip in the very middle of the plate that is just loaded with cheese, sometimes referred to as the “Mother  Nacho.”  More cheese than any other chip, with a healthy dose of peppers, meat, onions, jalapenos. You are all eyeballing it, everybody wants it. When you are eating them by yourself, of course you are going to take it first.  But what about when you are with others? Is it worth incurring the wrath of your fellow diners?  What is a nacho lover to do? Should you take it? Or do you start on the side closest to yourself, and race to the cheesy centre? Apparently, it is polite to take the chips closest to you, making sure not to touch other people’s chips with your grubby hands. Another oft debated facet of Nacho etiquette is double dipping. Of course it makes the most sense if everyone dishes their salsa, guac and sour cream on to their own plates. But, you know as well as I do, that it just isn’t the same. You just can’t scoop it, it just scoots to the other side of the plate and makes a big mess.  The little dishes they give you are perfect for dunking, even if they are communally shared.  So, if you aren’t dishing out onto separate plates, what is the deal?  Are you allowed to dip in salsa, and then the sour cream, or the salsa and then the guac? Are you really only allowed one fabulous dunk per chip?  I think that it is acceptable, though you should generally ask your fellow diners first if they care. As long as you haven’t put it in your mouth yet, a little splat of salsa in the guacamole really shouldn’t be that big of a deal. Do you follow any kind of nacho etiquette?  If you aren’t sure, it might be a good idea to grab some friends and co-workers and go find out. (If you haven’t tried them, the Nachos at Madhouse are out of this world!  I’ve been told the ones at Lot 66 are amazing as well. )     I won’t be posting for about 2 weeks, as I will be taking a course on local cooking in Quebec City. You can follow along on my foodie adventure at Relatively Gourmand. Tue, 26 Jul 2011 11:30:13 GMT http://www.tbnewswatch.com/Columns/217/156703/Local-Flavour/Buenos-Nachos http://www.tbnewswatch.com/Columns/217/155255/Local-Flavour/The-Great-Scape-  As I mentioned last week, we are going to delve into the wonderful, and oh so exciting, world of garlic  scapes. Garlic itself is pretty standard in cuisine throughout the world. Most of us are familiar with the taste, and at least a few ways to prepare it. A much underappreciated part of the plant is the scape. The scape is that little green centre that you sometimes find when you cut into a clove of garlic. When the bulb is planted and allowed to grow, the scape emerges. Green and twirling with a beaky flower at the end.  Despite their somewhat alien appearance, garlic scapes are a culinary gem. They have been at the market for a couple weeks now, and have been showing up on some peoples CSA’s. I have heard the question quite a few times now “What do I do with them?” More like what DON’T you do with them!  In China they are used in stir fry with garlic, broccoli and snow peas. They can be tossed in with your favourite pasta or on top of a salad.   I picked up a bunch from Mile Hill Farms stand at the market last week. It was pouring rain, but I was so set on getting a bunch of scapes, that I hardly noticed. I had my heart set on making garlic scape pesto`. Mile Hill Farms actually had Scape pesto available for purchase, and I was very tempted to buy that, but I was looking forward to making it myself.  I didn’t end up making it. After about a half dozen-“ Ooh what about this…or what if I did that” moments,  I came up with 2 recipes that I really wanted to try.   So without further ado.   Scape Hummus 3 garlic scapes- cut into 1-2 inch pieces 1 can chickpeas- drained, liquid reserved. Juice of ½ lemon ¼ cup olive oil Salt and pepper to taste   Put everything in the food processor and blend.  If it is dry, add a little of the reserved liquid from the chickpeas. Have a sample and adjust the lemon, olive oil and pepper to your liking. Serve with a drizzle of olive oil over the top with a little more cracked pepper. Garlic Scape Stuffed Tomatoes If you go to the market you have undoubtedly seen, and perhaps stood in the line for DeBruins tomatoes. There is a reason for that lineup, the tomatoes are great. They sell little clamshells of small bite-sized tomatoes, and it is these that we are going to stuff! After your tomatoes are washed, set up a cutting station. Cut the bottom of the tomato off, so that the stem end remains (so that it can provide a stable base. After all, you don’t want all of your hard work rolling on to the floor!)  With a small spoon scoop out the insides.  It’s just like a pumpkin but on a much smaller scale. Repeat with all of the tomatoes until you have a lovely little forest of tomato cups.   For the filling you will need 2 tbsp butter ½ onion- diced 2 scapes- sliced into ¼ inch pieces. ½ cup cream cheese- softened ½ cup sour cream. ½ cup finely grated extra old gouda or parmesan.   Melt your butter in a saucepan, and add the onion cooking over low heat. After the onions begin to turn translucent, add the scapes.  Cook over low heat, stirring often until the onions are golden.  In a bowl, mix the onion/scape mixture with the cream cheese, sour cream and the cheese until it is all incorporated. To fill the tomatoes, put the filling into a sandwich size ziplock bag, and cut off the corner. Carefully pipe the filling into each of the emptied tomatoes. Using a bag like this helps avoid a giant mess, and your treats will look great. Garnish with some chives, scapes, or whatever you’ve got around. Serve immediately , or chill until ready to use.    Scapes are available in your garden, Belluz Farms, Mile Hill Farms and online at www.marketstore.locallygrown.net  where you can buy locally from the comfort of your home or office! Have you tried cooking with scapes? I’d love to hear how you use them.   For more food talk with Kelly visit Relatively Gourmand. Tue, 19 Jul 2011 09:37:52 GMT http://www.tbnewswatch.com/Columns/217/155255/Local-Flavour/The-Great-Scape- http://www.tbnewswatch.com/Columns/217/154040/Local-Flavour/Eating-Local-Caribou-Restaurant I always look forward to dining at Caribou. On Tuesday, to celebrate my birthday, I had made a reservation.  I wonder if you can fathom my sheer delight when I saw a small menu on the table that read Farm to Table, and Celebrating Local. Beginning July 4, and going all the way through to July 31, Chef Craig Vieira will be featuring dishes made with local ingredients. This is exciting to have the option of eating locally while out at a great restaurant like Caribou. I ordered the DeBruins fried green tomatoes; nice thick slices of tomato crusted in cornmeal, topped with arugula and encircled with a generous portion of yellow tomato and garlic scape aioli (If you’re wondering what a garlic scape is, that’s where we’re going next week!) It was a surprise to see these on the menu, because fried green tomatoes are generally associated with the south, or the ‘90s movie with Kathy Bates. It was certainly a treat to see them here. If you get the chance you absolutely have to try them, they are really nicely done. We also ordered the short rib poutine, which was not on the specialty menu though it was topped with Thunder Oak Cheese curds. It just sounded too good to resist. Of course it was delicious. For an entree I chose the Northern Unique wild boar, roasted and served with white beans and natural jus. Also available was a Forrest Farm grilled ribeye served with butter roasted red creamer potatoes.   Caribou Restaurant is donating a dollar from each food special, to the Thunder Bay Local Food Box Program. So, by going out and enjoying a lovely meal, you will also be supporting a great local program .  In addition, it is a great opportunity to experience our amazing local food, prepared in one of the best kitchens in Thunder Bay.    This week’s suppliers at Caribou are: ·         Belluz Farms ·         DeBruins Greenhouse ·         Mile Hill Farm ·         The Fish Shop ·         Thunder Oak Cheese ·         Bruce & Valve Forrest ·         Boreal Edge Farm ·         Northern Unique   The menu will continue to change throughout the month based on which ingredients are at the peak of freshness. You can check out the current menu at the restaurant’s website . For more with Kelly, visit her Relatively Gourmand blog. Mon, 11 Jul 2011 12:20:46 GMT http://www.tbnewswatch.com/Columns/217/154040/Local-Flavour/Eating-Local-Caribou-Restaurant http://www.tbnewswatch.com/Columns/217/152771/Local-Flavour/Rhubar-B-Que Rhubarb. Perfect in pies, scrumptious with sugar, and great on the grill! Yes, you read that correctly, on the grill.  Making barbecue sauce is an excellent way to get to get more out of your rhubarb. It is incredibly tasty, very easy, and sometimes you just want to try something different! If you are not the proud owner of a rhubarb shrub, all hope is not lost. You can pick up a bunch at the Farmers Market.   Rhubarb-b-Que Sauce. -3 cups of rhubarb- sliced -1 cup of water -½ cup onion, diced -1 or 2 cloves of garlic, minced -2/3  cup of brown sugar -1T vinegar (white, cider, balsamic- whatever you have around)   -½ cup of tomato paste or Ketchup -1T Cayenne Pepper -Oil -S and P to taste   Put the water and the rhubarb in a saucepan over low heat. Cook for about 5 minutes, or until the rhubarb is getting soft. Remove from heat. Heat up 1T oil in a skillet and cook your onions for about 3 minutes, toss in the garlic and cook for a minute or 2 more-  Add to the Rhubarb mixture. Put it into a blender, food processor, or use and immersion blender to process until smooth. Place back into the saucepan over low heat. Add the brown sugar, vinegar, tomato paste, cayenne, and S and P to taste.  Let it simmer for about an hour, stirring occasionally. If it gets too thick for your liking, you can add some water, broth, wine, beer or whatever you happen to be drinking at that time, until it is to the desired consistency.  If you accidentally add too much, just let it simmer for longer. Will keep in the fridge for up to a week.  Use as you could any barbecue sauce, and it makes a great dipping sauce for anything- Chicken, pork, fingers….mmmmm.   What did I put it on? I know you are anxious to know, I put it on Brisket!   Brisket on the Grill   Brisket can be an amazing cut of meat if you have the time and patience to do it right. Most recipes will call for a 8-10 lb brisket, cooked on a smoker, or on a charcoal grill; unfortunately I own neither of the above. What I do have is a gas grill, and yes, you can cook an absolutely wonderful and amazing brisket on a gas grill. I picked up an Angus Beef brisket from Tarrymore Farms at the Farmers Market. They are at the Market every week, at the stall just inside the door. In addition to wonderfully fresh and delicious eggs, they have a freezer full of Beef, pork, and if you are lucky, lamb.   When I started going to the market, I would never pick up any of the local meat products. Primarily because they were frozen. I didn’t want to buy my meat frozen, why would I do that when I could just go to the grocery store and get something that was already ready to go. But this meat is not “processed” in a giant factory hundreds of miles away. This meat didn’t have to take a road trip to get here, over who knows how many days.  This local beef is processed here in town and immediately frozen. In a strange way, it is the freshest that you can get. If it is thawed correctly, it is quite wonderful. So, after I got over my snobbish attitude about buying “Frozen Food,” I completely fell in love with the variety of foods that were available to me and my family. I was very excited to finally try cooking brisket on my own, because I had eaten it before and absolutely adored it (Hello, Famous Daves!) But, all of the recipes called for a smoker, and since I don’t have one, I was discouraged, but fear not, we can totally make this happen!   One of the first challenges is that most recipes call for a giant brisket. 8-10 lbs is too big, even for me. So, I picked up one that was somewhere between 3 and 4 pounds. Some people like to do a rub on the brisket before it is cooked, even the night before. Salt, pepper, brown sugar, cayenne, garlic powder. Whatever your heart desires!   You will also need hickory chips. This is something that you should purchase at the store, and not gather from the forest floor. Soak the woodchips for a half hour to an hour- drain and put in a metal dish on the bbq, along with a small handful of un-soaked chips.   Heat your BBQ to 220 degrees F .    Prepare your brisket by laying it, fat side up, on a foil lined cookie sheet or foil pan.  Place the brisket on the grill, on the side opposite from the heat and let it cook. After 3 hours you can start putting your Rhubarb-B-Que sauce on, repeating once an hour.  Continue to cook until it has been on the grill for a total of 6-8 hours, and has reached an internal temperature of 160 degrees.  When it is done, take it off of the grill, and cover with foil, and allow the meat to rest for 15-20 minutes before you slice it. I know you are anxious to eat, but this is a crucial part of the cooking process. You have already waited 8 hours, can you really not wait 20 more? Once your 20 minutes is up, remove the foil and slice the brisket. It should be moist in the centre, with a dark “bark” on the outside of the meat. This is a great dish to try on the weekend, especially a long weekend! What a coincidence!   Enjoy the recipe, and your long weekend!     For more food fun with Kelly   Thu, 30 Jun 2011 14:27:46 GMT http://www.tbnewswatch.com/Columns/217/152771/Local-Flavour/Rhubar-B-Que http://www.tbnewswatch.com/Columns/217/152450/Local-Flavour/The-Growing-Season One sunny day, not long ago, I decided that a fresh fruit and veggie juice would hit the spot. So I headed over to The Growing Season. I had driven by the building many times, but had never gone in. ‘Why would I eat something healthy when I can go get a hamburger or something loaded with cheese,’ was basically my logic.  I went in for my juice and eyed fellow patron’s meals with a bit of intrigue and apprehension. It just looked so … healthy. The food looked very green and the kind of meal where I would still be craving Mozza Sticks afterwards. But, I resolved that I would give it a try, and boy am I glad that I did. The Growing Season opened in November of 2009 by four women. They were looking for a place for their friends and families to hang out and enjoy the kind of foods that they wanted to eat. Before the Growing Season, there was really no place where you could get a meal like this. So they collaborated and came up with the ideas for juices and the food for the menu. There is a surprising variety on the modestly sized menu. With delectable dishes like a hummus plate, chipotle chicken un-wrap, Venus rice bowl, and a cranberry brie flatbread. I ordered the Season Sandwich, which is two pieces of Murillo bread topped with Thunder Oak Gouda, slices of avocado, sesame seeds and pesto sauce, served open faced. On the side was a bright and colorful salad with sprouted grains and seeds. The salad dressing was super flavorful, not over dressed and not too oily. After I had eaten, I felt so satisfied, not gross full, like one would feel after eating an unhealthy meal. With the contrasting textures and the beautiful colours of the food, the ladies who make this stuff make sure that you really eat with all of your senses There are only seven tables in the restaurant, but during the warmer months there is garden seating, and they also offer takeout.  Even if you aren’t a big fan of green food, you won’t be disappointed; the food is delightful…and to my great amazement, I actually liked the tofu! And I don’t know if you knew this, but apparently Thunder Bay eats a lot of tofu.   Not only is the Growing Season locally owned and operated, but they make great use of our local food producers by buying as much local food as possible from Murillo Bread, Thunder Oak Gouda, Rainy River Elk Company and   Boreal Edge farms just to name a few. All of the bread (even the gluten-free) is baked locally.   Now, you might be thinking to yourself “I don’t like that kind of food,” But, you’ve gotta give it a try.  If you don’t like it, that’s fine, you did your part by trying something new, and supporting a local business. But, like many others (myself included) you might just discover one of your new favourite restaurants.   I went back on Tuesday with a friend who had never been there, and she had a great experience. She had the Garden Grill, she said it was worth every penny, and can’t wait to go back, and seriously hope she doesn’t forget to invite me when she does.   The Growing Season is located at 201S. Algoma Street   I might even see you there!         For more food fun with Kelly check out Relatively Gourmand . Wed, 18 Apr 2012 16:20:35 GMT http://www.tbnewswatch.com/Columns/217/152450/Local-Flavour/The-Growing-Season http://www.tbnewswatch.com/Columns/217/151640/Local-Flavour/Starting-the-summer-with-elk-burgers I am a Foodie.   I love everything about food.   I love to cook it; I love to write about it, read about it, photograph it, and of course eat it! Some might even say that I am a little bit obsessed. But, let me assure you, there is nothing little about this obsession.   One of my favourite things is to find great local ingredients, and learn how to cook with them. The difference between something grown in your own backyard versus trucked in is immeasurable. And as much as I love to cook, it is a wonderful treat to experience the cooking of others. Everyone’s cooking is different, with their own techniques and influences; and experiencing that is a great way to learn and gain inspiration for your own cooking.   The world is full of wonderful food, and a lot of it is here in Thunder Bay. We have great local chefs and cooks from all over Canada and the world, great restaurants, amazing local food producers, and of course fields, forests and lakes full of edibles.   I hope you will agree to join me on this incredibly edible adventure to explore the Local Flavour of Thunder Bay!   ****** What’s on your plate in Thunder Bay elk burgers Summer is here at last, and if you are like me, you will agree that one of the best things about the season is barbeque. There’s nothing like that sizzle as you throw your food on the grill. The smoky aromas alerting your neighbors that now might be an ideal time to stop over, “Just to say ‘Hi.’” Whether you are a carnivore or vegan, grilling is a part of summer. While I love steak, veggies, ribs, brisket and so on, there is really nothing like a great burger. Lucky for us, we have access to a lot of local meat producers.    I am sure many of you have seen the Rainy River Elk Company at the Thunder Bay Country Market and a lot of you have tried it as well. But elk is one of those things that some people might think is so similar to beef, that ‘what is the point?’ Or maybe some people are apprehensive because elk is not an everyday food for most. Well have no fear, for not only is cooking elk easy, but it is delicious. And isn’t that the whole point?   Elk is a very lean meat, so it can tend to be a bit dry, but by mixing it with a bit of ground pork, you can have the delicious and distinctive flavor of elk, along with the juiciness from the pork and pancetta.    This is my recipe for elk burgers.   Elk Burgers (6 servings)   ·   1 pound of ground elk. ·   1 pound of ground pork ·   1/4 of an Onion, diced ·   1/4 cup of chopped pancetta (or bacon) ·   Pepper ·   A dash of soy sauce ·   1/4 cup Bread crumbs, or 1 slice of day old bread ·   Butter   In a skillet melt a tablespoon of butter and add your onions, cook until they are golden and then add the pancetta. Continue to fry until the pancetta is cooked through and browned.   Put the bacon and the onions into the food processor along with the day old bread/bread crumbs, and puree for a few seconds. This step is not absolutely necessary (I only started to do it to hide the onions from my kids, who love these burgers by the way). If you are without a food processor just give it all a good chop.   Mix the onion and pancetta with the ground meat, add a dash of soy sauce and add some pepper (and if I’m feeling sassy, I might even add a tiny bit of maple syrup)   Mix everything together with your hands and form into 6 patties.   And now the fun part: Go outside and start the barbeque.   While it is warming up, you could always help yourself to a cold beverage...you know, I’m just sayin’.   When the grill is nice and hot, put the burgers on and enjoy the sizzle!    And be sure you don’t forget the cheese! Wed, 22 Jun 2011 10:25:54 GMT http://www.tbnewswatch.com/Columns/217/151640/Local-Flavour/Starting-the-summer-with-elk-burgers