tag:blogger.com,1999:blog-125160772024-03-13T18:10:24.650-03:00Once Upon A Feast - Every Kitchen Tells Its StoriesIt's all about food. Here are some of my favorite recipes, cookbooks, kitchen toys, local markets...Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.comBlogger1729125tag:blogger.com,1999:blog-12516077.post-26299502310824432482014-06-06T12:45:00.000-03:002014-06-06T12:45:07.876-03:00Food Trucks - A Whole New World<div class="separator" style="clear: both; text-align: center;">
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When I was a kid...no cracks, please! I remember two types of food trucks... ice cream trucks in the neighborhood with the sound of magical bells that attracted every child within hearing. Think Pied Piper. The other type of truck I remember, was at the side of the high way (not the super highways of today, but rather slow two lane roads)...The chip truck.... freshly made fries... awesome! <br />
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By the time my kids were teens, food trucks meant burgers, fries and sausages or hot dogs. They were outside every sporting/concert event, not to mention lunch time outside office buildings. That's Bud the Spud, a local fixture in downtown Halifax.<br />
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And then not so long ago, the world of food trucks evolved to a whole new level... there are even <a href="http://streetfoodapp.com/" target="_blank">apps for your smart phones</a> that can find one not far from your current location. <a href="http://streetfoodapp.com/halifax" target="_blank">Here's one for Halifa</a>x. I've passed fancy poutine trucks, burger & sausages taken to a very gourmet level and even doughnuts! <br />
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My new favorite (often seen minutes from my house) is The Gecko Bus, (<b><a href="https://www.youtube.com/watch?v=B-be4ImBfk0#t=19" target="_blank">check out this video)</a></b> from the folks that brought Halifax <a href="http://www.habaneros.biz/#home" target="_blank">Habaneros</a>. The bus is cool, the guys are so upbeat, the choices... a bazillion options for toppings for tacos (soft or hard) and burritos. I loved it. It makes even a rainy, gloomy day filled with sunshine!<br />
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But that's not the only kind of local food truck out and about in Halifax...But a little background... when we first moved from Toronto, with fishmongers in every neighborhood, I expected the same in Halifax, which is right on the Atlantic Ocean. Not so!!! Yes you can buy fish at grocery stores and there are two fish and seafood shops, but you really do have to wait for market day to expect some fresh local fish otherwise.<br />
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I remember when we first moved, being excited about some guys selling salted cod and fresh mackerel out of the back of his car. But now I often spot <b><a href="https://www.facebook.com/GarysFreshSeafoods" target="_blank">Gary's Fresh Seafood</a></b> in my own neighborhood. The lobsters are delicious as are scallops, salmon... everything I've ever tried. A couple of days ago I decided on Halibut steaks. <br />
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<b><span style="font-size: large;"><a href="http://recipesfrom4everykitchen.blogspot.ca/2014/06/grilled-halibut-with-south-asian-sauce.html" target="_blank">Grilled Halibut with South Asian Sauce</a></span></b></div>
So... lunch pulled pork tacos from The Gecko Bus and dinner was sort of from a food truck. The effort to have really fresh fish for dinner: 5 minute drive to get the fish; 5 minutes to prepare the sauce and preheat the BBQ; 10 minutes to grill!<br />
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I'd love to hear your favorite food truck story.<br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-12516077.post-55455480206247365572014-05-30T09:58:00.002-03:002014-05-30T10:00:56.887-03:00Best of Both Worlds - Local Ingredients & Mediterranean Flavors<div class="separator" style="clear: both; text-align: center;">
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Finally, the sun is shining and I don't need a jacket (hopefully I did not just jinx things)! I know I talk a lot about eating locally grown, locally raised food - It tastes better, stays fresh longer and it supports the local economy. And what could I possibly mean by "stays fresh longer"?<br />
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A week ago, I made dinner for my family and my daughter offered to bring some greens from her garden. She actually harvests all year round, but I digress. Of course I said "YES!!!" so she arrived with a big zip lock baggie of everything from mezzuna, baby spinach, young kale, mache, along with chives and ... well whatever else was poking out of the ground. We didn't use all of it that night. The salad you see above, is one I made last night - an entire week after she picked it. I was hopeful when I opened the bag that I could salvage some of the greens. Imagine my delight when every green leaf was crisp and fresh and tasty! <br />
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I think about those packages of Spring greens and "fresh" herbs that I pick up at the grocery store with "best before" dates that are a week out and am truly bummed out when they don't actually make it past day 2. But if you think about it. Vegetables and fruit are picked, then sorted, crated, picked up for shipment, shipped (often across a continent) to a more local distribution center, then shipped to a store near you, placed on shelves and... voila! Not exactly fresh from the garden or field. <br />
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I know....not everyone has a garden (or a daughter/friend who does and shares), but most of us do have a local farmers market. Admittedly when I go to my market, my eyes are way, way bigger than my stomach. I just can't resist all those glorious, fresh ... and very seasonal delights and so I buy more than the two of us could possibly eat in a week. When I do that in a grocery store, I'm ashamed to admit, I throw out more than I use. Produce from the farmers market, on the other hand, looks and tasted like I just picked it myself... even a week later. Just food for thought... pun intended. <br />
<b>And because you did read to the bitter end, here's the non-recipe recipe for the salad:</b><br />
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Fresh Greens from the garden/farmers market (use as much of a mix of young greens as you can) mezzuna, mache, baby spinach, kale....<br />
Fresh herbs (whatever your favorite are) this time it was cilantro, parsley, chives and a little fresh mint too.<br />
Avocado chunks<br />
A handful of crunchy nuts ( I used Kirkland brand Pecan & Cashew Clusters with dried fruit from Costco)<br />
Your favorite vinaigrette. I love <b><a href="http://onceuponafeast.blogspot.ca/2005/06/picnic-in-park.html" target="_blank">variations on this one</a></b> - often with some local Apple Cider Vinegar from <b><a href="http://boatesfarm.ca/" target="_blank">Boates Farm</a></b>, right here in the Annapolis Valley. </blockquote>
As for the photo at the top of the post... local Nova Scotia lamb chops from <b><a href="https://www.facebook.com/pages/WOOD-N-HART-FARM/313277467697" target="_blank">Wood 'n Hart </a></b>Farm with an exotic recipe ( <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2014/05/grilled-lamb-chops-with-north-african.html" target="_blank">Grilled Lamb Chops with North African Chermoula</a></b>) from my latest cookbook acquisition - <b><a href="http://www.cookbooks4everykitchen.com/2014/05/mediterranean-cookbook-fresh-fast-easy.html" target="_blank">Mediterranean Cookbook (my review)</a></b>. Global recipes + local ingredients = best meals ever!Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com3tag:blogger.com,1999:blog-12516077.post-82038363902535972512014-05-05T12:04:00.002-03:002014-05-05T12:10:33.967-03:00Last Minute Trip to Montreal<div class="separator" style="clear: both; text-align: center;">
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It's been too long since my last post. It's not that I haven't been enjoying life... just somehow too lazy to write much...or thought of taking photos only AFTER delicious meals were eaten. The Passover Seder was great, but the photos... what there were...not worth sharing. So on to some more recent experience - a last minute quick trip to Montreal. That's the view from our hotel room in downtown Montreal. My Honey was there on business and I was in the business of leisure. <br />
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My day started with a workout in the Hotel's gym and pool and a browse through one of the malls. I'm still fantasizing about fabulous footwear. <br />
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But the afternoon was the real highlight... a trip to <b><a href="http://www.marchespublics-mtl.com/marches/jean-talon/" target="_blank">Jean Talon Market</a></b>. <br />
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I was shocked to see the state of things at the market. I've only been there during serious market season and not during the winter. The market is just in the process of being made ready for all the local produce vendors. That's my Honey on the left and my daughter's Honey (F) on the right, just to give a sense of scale.<br />
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Fortunately, the permanent shops were still there ... and my drooling begins...<br />
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Freshly made delicious Portuguese custard tarts - Natas<br />
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One of several butcher shops - this one specializes in veal (something that's hard to find here in Halifax)<br />
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Lunch of merguez sausages - I couldn't wait to eat it, so the photo is...well... a silly photo of buns! Merguez sausages are originally from Morocco and common in Montreal, but rare in Halifax. In fact, I only recently found the fabulous Ratinaud charcuterie (owner from Montreal) that sells them. <b><a href="http://moroccanfood.about.com/od/spiceblendsmarinades/r/Merguez-Spice-Mix-Recipe.htm" target="_blank">Here's a recipe i</a></b>f you choose to make some yourself. But I digress.<br />
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After spicy merguez we obviously needed some fabulous patisserie...mille feuille and coffee for my Honey, lemon tart and esspresso for F and creme brulee and cappucino for me. <br />
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My most favorite shop and one I dream about often is <b><a href="http://translate.google.ca/translate?hl=en&sl=fr&u=http://epicesdecru.com/&prev=/search%3Fq%3Depices%2Bde%2Bcru%26rlz%3D1C1LENN_enCA495CA495" target="_blank">Epices de Cru</a></b> - a fantastic world of spices and more.<br />
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As you can see, I love their their spices and normally replenish my favorites distributed by <a href="http://www.historicfarmersmarket.ca/pb/Vendors_TtoZ/Vendors_TtoZ.html" target="_blank">Costas Halavrezos at the Historic Farmers Market </a>here in Halifax. Naturally I couldn't miss the opportunity to spend some time in their emporium that transports you to magical other worlds. <br />
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My latest purchases- replenish my <b><a href="http://translate.google.ca/translate?hl=en&sl=fr&u=http://epicesdecru.com/&prev=/search%3Fq%3Depices%2Bde%2Bcru%26rlz%3D1C1LENN_enCA495CA495" target="_blank">Turkish aleppo pepper</a></b> and <b><a href="http://spicetrekkers.com/products-page/spice-blends/tlalelolco-rub/" target="_blank">Mexican Tlalelolco rub</a></b> and a new member of my collection <b><a href="http://translate.google.ca/translate?hl=en&sl=fr&u=http://epicesdecru.com/&prev=/search%3Fq%3Depices%2Bde%2Bcru%26rlz%3D1C1LENN_enCA495CA495" target="_blank">Guajillo Chile flakes because of this recipe for Sweet & Sour Maple Syrup Salsa</a></b>. One of the absolute joys of visiting the shop is the introduction to totally new flavors. Just pick up a tin and ask about it. There are samples to sniff and discussions about how to use them. My latest discovery.. <b><a href="http://translate.google.ca/translate?hl=en&sl=fr&u=http://epicesdecru.com/&prev=/search%3Fq%3Depices%2Bde%2Bcru%26rlz%3D1C1LENN_enCA495CA495" target="_blank">Panch Phoran</a></b> - an Indian masala. There are five recipes on the Epices de Cru website, but the server in the shop told me he often just toasts some in a dry skillet and then add them to sauteed or roasted vegetables. I plan on trying it out this week with some cauliflower. <br />
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And yes, we did visit family and enjoyed that as well. <br />
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Just to share one of my lazy dinners...Grass Fed Strip Loin steaks (from <b><a href="https://www.facebook.com/getawayfarmbutchershops" target="_blank">Getaway Farm Butchers</a></b> at the Seaport Market here in Halifax) with some Tlalelolco rub and a green salad with a simple vinaigrette. <br />
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I'd love to hear about your favorite market, food emporium or at the very least, your favorite spices.<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-30153952526029831542014-04-12T12:59:00.000-03:002014-04-12T13:04:01.073-03:00Getting Ready for Passover <div class="separator" style="clear: both; text-align: center;">
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Passover is probably my favorite Jewish Holiday. The photo is the lull before the cacophony of clattering dishes, noisy guests and general frenzy. I love the weeks before it starts with the scouring through my favorite Jewish cookbooks, apps and Pinterest for new recipes and discussing options with my daughter (and then always end up with the classics) <b><a href="http://onceuponafeast.blogspot.ca/search?q=passover" target="_blank">You can check out some of my earlier ramblings and recipes</a></b>. I love the list making and schedules.. <br />
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When I lived in Montreal and later in Toronto, where there are large and vibrant Jewish communities, I never imagined that preparing for<b><a href="http://en.wikipedia.org/wiki/Passover_Seder" target="_blank"> seders </a></b>would be so much more complicated in a smaller community like Halifax. Only two grocery stores in the city carry Passover food and so every Jewish woman I know obsessively goes to them weeks and weeks before, wanting to get the basics before they run out (matzo, matzo meal...). In Toronto and Montreal, there are lots of kosher caterers, delis, bakeries and butcher shops where you can buy ready made delicious dishes. Not so easy to find here. So we need to actually do more "from scratch". At least I can buy frozen gefilte fish rolls shipped in from Montreal or Toronto and just boil them up. I think I would forego the dish completely if I had to do it like my grandmother did - hand chopping three kinds of fish, cooking it in a pot of boiling water with fish heads, carrots, onion and a bay leaf. Way to "fishy"! not to mention that the house still smells for weeks after all the gefilte fish has been devoured!<br />
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Once I finally get the staples, it's time to plan the menu with my daughter. Which leads me to another difference between seders here and the ones I used to make in Montreal and Toronto when I was the hostess, chief cook and organizer for two seders with about 20 guests each. It was chaotic, exhausting and ... fantastic. <br />
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Now it's Joanna and her husband Ezra hosting a giant seder and I cook up two to three dishes and keep the boys occupied. <br />
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<span style="font-size: large;"><b>This year's menu: </b></span></div>
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<b><a href="http://onceuponafeast.blogspot.ca/2005/10/chicken-soup-for-body-soul.html" target="_blank">Chicken Soup & Matzo Balls </a></b>(I made three huge containers and gave them to Joanna a couple of weeks ago to keep in her freezer. I've been informed that she's already used one to remedy bad colds). <br />
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Gefilte Fish with Horseradish sauce. I just followed package directions, chilled and sliced. We couldn't find our traditional red "chrain" or horseradish, so I grated a beet into a prepared bottle of super hot horseradish<br />
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Joanna's awesome chopped liver - which never looks pretty, but tastes divine! I could feast on this all by itself and not miss any of the other dishes. It's that good!<br />
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A Spring Mixed Greens Salad with <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2008/07/balsamic-pomegranate-vinaigrette.html" target="_blank">Balsamic Pomegranate Vinaigrette</a></b> . All the greens came from <a href="http://www.riverviewherbs.com/" target="_blank">Riverview Herbs</a> at my local <a href="http://www.halifaxfarmersmarket.com/" target="_blank">Seaport Farmers Market</a>. Pea shoots, Baby Kale shoots, fresh mint, watercress and micro greens. Even though I always strive for eating in season... Spring is late here and so the strawberries are from... well... much further south!<br />
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Passover seder mains would not be the same without Joanna`s stuffed roasted lamb (one of these years I will actually get a photo worth sharing and maybe even the recipe) and some traditional sides like...<br />
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<b><a href="http://onceuponafeast.blogspot.ca/2005/10/main-course-orange-ginger-capon.html" target="_blank">Potato Kugel</a></b><br />
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Gingery Carrot Tzimis (same link as the kugel and a must at Rosh Hashonah as well). It`s been our family tradition from my maternal grandmother`s kitchen before I was born, to my mother and on to me with some minor tweaking along the way.<br />
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On to dessert... which everyone is really too stuffed to eat, but never too stuffed to nibble on. Fresh fruit Salad, <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2011/04/chocolate-covered-matzo-crunch.html" target="_blank">Chocolate Covered Matzo</a></b>, and sundry jellies if our friends from Toronto bring us a gift.<br />
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To all my Jewish friends - Happy Passover! To my Christian friends, Happy Easter when you will be filling in different dishes to the menu, but with the same frenzy! Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-46249090915125144932014-03-17T09:04:00.002-03:002014-03-17T09:10:15.901-03:00New Cookbooks, New Recipes & Fond Memories<div class="separator" style="clear: both; text-align: center;">
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<span id="goog_206457135"></span><span id="goog_206457136"></span>It seems like forever since I've last written anything here... chalk it up to a short but intense stint working, lots of colds, some travel... and pure laziness. Not that there is any excuse for not sharing my local market joys, some great cookbooks, and a taste of recipes. I haven't been totally silent. I have shared<b><a href="http://www.cookbooks4everykitchen.com/" target="_blank"> three cookbooks</a></b> and <b><a href="http://recipesfrom4everykitchen.blogspot.ca/" target="_blank">quite a few recipes from them</a></b> just to whet your appetites. And now that I've got my blogging mojo back, I promise to write more frequently. But this post is really about comfort food and a flashback to my childhood.<br />
<a name='more'></a>My mother was an awesome cook and baker. I can still taste her crescent almond shortbreads that melted in your mouth - and have yet been able to replicate them. But being more of a Savory girl than Sweet, I remember her main courses - totally awesome Southern Fried Chicken and Orange Ginger Capon for special holiday dinners. <br />
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No recipes on the blog, but you can buy my <b><a href="http://onceuponafeast.blogspot.ca/2006/12/love-this-site-own-cookbook.html" target="_blank">eBook Every Kitchen Tells Its Stories</a></b>. You can find them both, plus other family favorites. That's my grandmother on the left and mother on the right. Her baby sister (there were seven children) in the middle. But I digress.<br />
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Two things stand out about my mother's cooking: </div>
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First, her stews and braises were melt in your mouth delicious. And since she was a mother who aimed to please her family... My sister liked her traditional stew and I liked her sweet and sour braised chuck (again unfortunately, no recipes kept), she would make both! </div>
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Second - perhaps it was the era (1950s & '60s), but a green vegetable wasn't cooked until it was grey and mushy. No wonder so many children of that time hate vegetables! Recently, while browsing some of my foodie forums and blogs, I came across a slow cooked garlicky broccoli recipe which, naturally took me back in time. Since I love garlic and anchovies, I thought I'd give it a try. After two hours of cooking, it was time to test. It even stayed green, thanks to a quick blanching before the slow cooking. I thought it would be a great side for my latest<b><a href="http://recipesfrom4everykitchen.blogspot.ca/2014/03/chef-jason-lynchs-gravy-ready-braised.html" target="_blank"> Braised Short Rib recipe</a></b> from Chef Jason Lynch's latest cookbook <b><a href="http://www.cookbooks4everykitchen.com/2014/01/straight-from-line.html" target="_blank">Straight From the Line</a></b>. </div>
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Let me digress once again. I love short ribs, especially braised and I've made them a million times since then. Most have been delicious and the ingredient list from this one reminded me of the flavors I loved from my childhood...with one exception.... My mother never dredged her ribs with seasoned flour, nor did any of the other braises I've made. To my most wonderful surprise... on taking off the cover three hours after I placed the ribs and liquidy sauce in the oven... there were falling of the bone ribs (which I expected) sitting in a gloriously rich gravy (which I had not expected)! </div>
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Back to my dinner... in the photo above, you can see a mash of sweet potatoes and carrots that were a perfect match to the ribs and gravy. And then there was the broccoli.... the only word that comes to mind is...DISGUSTING! It was floating in oil (I thought 1/2 cup sounded extreme for the amount of broccoli - 2 heads cut into florets, but having never cooked a vegetable that long I did as told) and so soft it had to be gently scooped out of the pan with a spatula. It might have stayed greener than my mother's, and had more flavor than her steamed to death version, but it was just as miserably mushy. </div>
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So my question to all of you is this... What is your least favorite recipe from your childhood?</div>
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Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com3tag:blogger.com,1999:blog-12516077.post-54439757777441309982013-10-31T13:25:00.001-03:002013-10-31T13:25:17.155-03:00Local Flavours<div class="separator" style="clear: both; text-align: center;">
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I'm most often found writing about two of my favorite intertwining topics... food and local sources. Typically, though, it's about the ingredients, the producers of said ingredients, the season they are harvested and, naturally some recipes to go with them. This time, I take a slightly different tack. Still local, still flavorful, but this time it's about an evening out - late dinner following a book launch... <b><a href="http://www.chapters.indigo.ca/books/seasoned-a-taste-and-recipe/9781771080804-item.html?ikwid=seasoned&ikwsec=Home" target="_blank">Seasoned Recipes and Essays from The Spiceman, Costas Halavrezos</a></b><br />
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.<b><a href="http://onceuponafeast.blogspot.ca/2010/12/spice-man-epices-de-cru.html" target="_blank"> I've been a fan of The Spiceman for..</a></b>. it feels like forever and yesterday, at the same time. I can't imagine going a day without using some of the wonderful spices he distributes for<b><a href="http://spicetrekkers.com/" target="_blank"> Epices de Cru</a></b>. Or a week without his wonderful newsletters. He's a great story teller. So when I heard about the launch of his book, filled with essays and recipes - each one showcasing some spice, herb or both, how could I not show up and purchase a copy. I know they say "don't judge a book by its cover", but the lovely photo of Costas at his Historic Farmers' Market stand, and the quote on the back would have had me hooked, even if I didn't know Costas.<br />
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"You're standing in front of my table in the familiar Historic Farmers' Market in Halifax, but for a moment our imaginations are transported to the aromatic, technicolour spice markets of Marrakesh, Istanbul,, Oaxaca, or Alleppy. Towering cones of paprika, bulging panniers of cumin, dangling strings of rare chilies. Shouting vendors. Exotic scents..."</blockquote>
As if that wasn't enough "local" for one evening, my Honey and I caught a late supper at a new restaurant we've been meaning to check out since this summer. It's another culinary experience from one of our favorite local chefs - <b><a href="http://onceuponafeast.blogspot.ca/search?q=craig+flinn" target="_blank">Craig Flinn. I've written about him and his tasty cookbooks </a></b>many times. The thing I love most about Chef Craig, is how passionate he is about promoting local food. I love his original restaurant, <b><a href="http://www.chives.ca/" target="_blank">Chives Canadian Bistro</a></b>, which is still going strong. You can even find some of the delicious recipes on their website if you can't make it to Halifax to be royally served. <br />
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We've been meaning to go to <b><a href="http://www.go2doorsdown.com/" target="_blank">2 Doors Down</a></b>, his more casual eatery, which opened this summer and is open for lunch and dinner. My Honey said this was the best hamburger he's eaten, and he is the hamburger maven. We both thought his homemade ketchup was pretty awesome as well. <br />
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I had Butter Roasted Salmon with local vegetables that was heavenly. It was hard to choose from a varied menu focusing on whatever is in season. I especially love the "Pie in the Sky" dishes. Like most restaurants, there are daily soup offerings (when we were there it was a roasted cauliflower soup), but at 2 Doors Down, there is a weekly special meat or fish pie. I could have had the Seafood Medley, and hopefully I'll pick another week when that's the Pie in the Sky option. It takes 30 minutes to prepare, so I'd call ahead to order it.<br />
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I don't normally write about restaurants, but I couldn't keep this one to myself. It's our new fave Halifax restaurant, showcasing the best Nova Scotia has to offer!. Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-3093190552696824072013-10-02T15:51:00.000-03:002013-10-02T15:51:00.089-03:00A Fun Farm Visit<div class="separator" style="clear: both; text-align: center;">
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Monday was a teachers' PD at my grandsons' school and since it was a beautiful day, my daughter invited me to join them on a farm outing. Another gorgeous drive to "The Valley". A visit to not JUST a farm, but a farm with tons of benefits. Welcome to our trip to <b><a href="http://www.nogginsfarm.ca/" target="_blank">Noggins Corner Farm</a></b>. That's Boaz beside Winnie the Pooh Pumpkin and his Honey Pot<br />
<a name='more'></a>The star attraction for the boys was the corn maze... which didn't really photograph well, but they have a great view on their site (above) but before we even got that far, we had to check out the cool farm play area. <br />
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Mountain of tires<br />
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tire serpent (at least that's what I call it)...Boaz (standing). that's the maze behind them. <br />
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And a spot to relax after jumping over bales of hay, crossing the spider web and going through the rope maze. <br />
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Once we managed the maze, it was time for some serious work... pumpkin picking followed by apple picking..<br />
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Boaz<br />
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Dov. And, naturally Gramma had to do a little shopping in the Noggins farm store - fresh corn on the cob and some<b><a href="http://boatesfarm.ca/" target="_blank"> Boates Balsamic style Apple Cider Vinegar</a></b>. <br />
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Joanna bought some goodies too, including a stalk of Brussels sprouts for her husband. Last stop before heading home was <b><a href="https://www.facebook.com/Elderkins" target="_blank">Elderkin's farm</a></b> for some soft ice cream (and a freshly baked pumpkin pie for me!) <br />
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See why I love Autumn in Nova Scotia!!!<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-56820650198572722062013-10-01T15:26:00.001-03:002013-10-01T15:28:12.654-03:00Autumn in Nova Scotia<div class="separator" style="clear: both; text-align: center;">
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I do love this time of year....leaves changing colors...cool enough weather to actually use the stove without the need of fans or air conditioners ....tons of fantastic local produce for making batches of preserves ... my "why I love Autumn" list is endless so I thought I'd share some of the beauty of Nova Scotia and how we've spent a recent weekend...along with recipes, of course.<br />
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A couple of weekends ago we attended the first annual <b><a href="http://www.avondalesky.com/" target="_blank">Avondale Sky Winery</a></b> Garlic Festival. It was a perfect day for a drive to "The Valley", only an hour from Halifax - with gorgeous vistas along the way. We drove by tons of farms and farm stands, saw the wonder of nature - <b><a href="http://www.novascotia.com/en/home/discovernovascotia/NovaScotiaBeaches/bay_of_fundy/default.aspx" target="_blank">Bay of Fundy tides</a></b> and finally a visit to the Garlic festival, which was fantastic. I thought I'd share some of my favorite moments -<br />
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lots of farmers selling garlic and other produce;<br />
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interesting honey from <b><a href="http://scotianbeehoney.com/" target="_blank">Scotian Bee Honey</a></b> (I couldn't resist the Honey Garlic and the Sweet Chili Honey with quite a kick to it)<br />
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and purveyors like <b><a href="http://www.allthingsolive.ca/" target="_blank">Liquid Gold</a></b> (I took home a bottle of Organic Tuscan Herb infused olive oil and Sicilian Lemon White Balsamic Vinegar)<br />
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artists selling paintings, jewelry, carved wooden bowls and boards,<br />
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musicians to entertain us<br />
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food vendors like <b><a href="https://www.facebook.com/TinPanAlleyStreetFood" target="_blank">Tin Pan Alley Food Truck</a></b> feeding us delicious treats. Try to enlarge the photo just to see the awesome treats these guys whipped up. There was even a stand selling roasted garlic ice cream! <br />
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And what would any trip to a vineyard be without wine tasting & food pairings.<br />
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After a couple of hours there we continued our drive, stopping for lunch on the <b><a href="http://luckettvineyards.com/cellar-door-dining" target="_blank">terrace at LuckettVineyards</a></b>. We were too "in the moment" enjoying lunch to take pictures.. Then we headed into Wolfville for a brief stop at <b><a href="http://www.petes.ca/wolfville-grocery" target="_blank">Pete's </a></b>(Mr Luckett's food emporium) for some tasty cheese to take home. <br />
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after we dropped in at <b><a href="http://www.hennigars.com/" target="_blank">Hennigar's Market </a></b>for local Fall goodies - freshly baked blueberry pie, eggs, pears, leeks, mushrooms and, of course... apples!<br />
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How could I not share the recipe for this most amazing <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/09/apple-pear-blueberry-chutney.html" target="_blank">Apple Pear & Blueberry Chutney.</a></b> Made with local ingredients and tweaked from Food in Jars (read <b><a href="http://www.cookbooks4everykitchen.com/2013/09/food-in-jars-preserving-in-small.html" target="_blank">my review here</a></b>) served here on slices of brie..pear.which would be a lovely base too.<br />
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I can't imagine a better topping for this <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2010/09/pear-chutney-chicken-breasts.html" target="_blank">Baked Chicken Breasts</a></b> and<br />
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it will be equally tasty for <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2010/01/pastry-baked-brie-with-chutney-pecans.html" target="_blank">Baked Brie</a> </b>or simply as a condiment for your favorite roasted chicken, turkey or <b> </b>salmon.<br />
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I'll let you absorb all of this... Come back tomorrow for our trip to<b><a href="http://www.nogginsfarm.ca/" target="_blank"> Noggins Corner Farm</a></b>.<br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-29968117621435757202013-09-10T09:01:00.001-03:002013-09-12T17:32:10.721-03:00The Brown Bag Challenge<div class="separator" style="clear: both; text-align: center;">
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I love supporting local farmers and purveyors of all things delicious so I was intrigued by the Brown Bag Challenge presented by the folks at<b> <a href="https://www.facebook.com/ECOMilkNS" target="_blank">East Coast Organic Milk Coo</a>p</b> and<b><a href="https://www.facebook.com/justuscoffee" target="_blank"> Just US! Coffee</a></b>. But as often as I am tempted by foodie challenges...I've never actually entered one...until now, that is.<br />
<a name='more'></a>The rules were simple...<br />
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1) <b>use what's in the bag</b>; <b><a href="http://eastcoastorganicmilk.ca/" target="_blank">East Coast Organic Milk</a></b> - which is truly delicious. I had to have some with some chocolate chip cookies while I pondered a recipe. From<b><a href="http://www.justuscoffee.com/" target="_blank"> Just Us! Coffee</a>:</b> a bag of organic sugar, a jar of Fair Trade organic instant Colombian coffee, one bar of dark and two bars of white Fair Trade certified organic chocolate. I'm not usually a white chocolate fan, but I have to admit that I'm glad there was an extra bar of it just for munching. I'm now addicted! <br />
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2)<b>create an original recipe</b>; which actually was a challenge for me... not really being a baker. An obvious choice would have been a drink or a custard...which made me think pudding...which somehow made me think of bread pudding. I don't know why or how I became obsessed with the idea. Especially since I've never made one...heck, I've never even eaten one. I've never let that stop me before so I pulled out a bunch of the baking books sitting on my shelves looking for some guidance. And since they all basically started with the same base - day old bread - I chose sweet brioche from my favorite local bakery - <b><a href="https://www.facebook.com/julienshydro" target="_blank">Julien's</a></b><br />
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and the last of my frozen blueberries from last year's UPIK adventure at <b><a href="http://www.betweenthebushes.ca/upick.html" target="_blank">Between the Bushes</a></b> in the Annapolis Valley.(Boaz, Dov & my daughter hunting for the best bush - not sure who that other lady is with the cool hat). The eggs are local, free run eggs from <b><a href="https://www.facebook.com/noggins.maze?fref=ts" target="_blank">Noggins Corner</a></b> at the <b><a href="https://www.facebook.com/HalifaxSeaportFarmersMarket" target="_blank">Halifax Seaport Market</a></b>.<br />
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3<b>)post the recipe;</b> I do hope you enjoy my version as much as we did<br />
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<b><span style="font-size: large;"><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/09/coffee-chocolate-blueberry-bread-pudding.html" target="_blank">Coffee Chocolate & Blueberry Bread Pudding</a></span></b></div>
4) <b>write about it</b>; I think I just did! <br />
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5) <b>get your friends to share, like on the <a href="https://www.facebook.com/ECOMilkNS" target="_blank">East Coast Organic Milk Facebook page</a> <span style="color: red;">Mine is submission #4 </span>and re-tweet</b> #ECOMilkComp on their <b><a href="https://twitter.com/ECOMilkNS" target="_blank">Twitter page</a></b>. I'd love to win the prize of a gift basket worth $300 so I am looking for your support.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com2tag:blogger.com,1999:blog-12516077.post-86727564001999612992013-09-08T11:05:00.002-03:002013-09-08T11:11:36.827-03:00A Perfect Slow Food Kind of Day<div class="separator" style="clear: both; text-align: center;">
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Yesterday was perfect...sunny and warm. A perfect day for a Mother -Daughter date. And a perfect day for a special hike along the Gaspereau River at White Rock in the Annapolis Valley, Nova Scotia. For the longest time, my daughter Joanna has been talking about foraging for food in the wild. I, of course, see poison and death at every corner. So how could I not suggest a fabulous<a href="http://slowfoodns.com/about/" target="_blank"> <b>Slow Food NS</b></a> event like this one - Foraging for wild edibles led by awesome and very knowledgeable botanists Ruth Newell and her husband Reg, followed by a heavenly lunch on the grape vine covered terrace at <b><a href="https://www.facebook.com/pages/Grand-Pre-Wines-and-Restaurant-Le-Caveau/205382630639?hc_location=timeline" target="_blank">Le Caveau Restaurant at Grand Pre Winery</a></b>.<br />
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First just a word or two...okay...MY version of "a word or two" about Slow Food NS and why I joined. I'm not a farmer, or even a gardener... I leave that to my daughter. I'm not a political activitist, but am glad others are. I'm not a restauranteur or chef, so why join Slow Food NS you might ask? It's quite simple, actually... I love supporting local producers and purveyors of local deliciousness. When we moved to Halifax and first went to the awesome farmers market<b><a href="http://onceuponafeast.blogspot.ca/2009/07/summer-must-be-here-awesome-market.html" target="_blank"> (one of my first posts about it)</a></b> and I was so impressed by everything - not just the fantastic food, but the social aspect. Everywhere were musicians, farmers chatting with other farmers and customers, passionate about their produce. And more important to me, they were welcoming and eager to share their stories and recipes for some ingredient one never saw before. In other words... this wasn't like any other market I'd been to. <br />
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Then I started noticing events sponsored by Slow Food NS and decided to find out more about them. And since I really can't say it any better than this... here's a quote from their website:<br />
<blockquote style="border-bottom-color: rgb(191, 191, 191); border-bottom-style: solid; border-top-color: rgb(191, 191, 191); border-top-style: solid; border-width: 1px 0px; color: #7b0000; font-family: Merriweather, georgia, serif; font-size: 1.1em; font-style: italic; line-height: 1.5em; margin: 25px 0px; padding: 14px; quotes: none; vertical-align: baseline;">
<div style="border: 0px; font-family: inherit; font-size: 1.1em; font-style: inherit; font-variant: inherit; line-height: 1.267; padding: 0px; vertical-align: baseline;">
Slow Food Nova Scotia exists to honour the tradition of experiencing the taste of local food in a social and convivial atmosphere through excursions to farms, special dinners, tastings and public projects.</div>
</blockquote>
I thought I'd share our day just to entice you to find out more about the local foods and Slow Food Convivia in your areas. <br />
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8 AM: one hour drive with my daughter to Wolfville NS in the heart of the Annapolis Valley - picture perfect drive with views of rolling hills and fertile farmlands. Fields of vegetables, vineyards, orchards, lakes, streams, rivers. <br />
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9:15 AM: meet up with 18 other eager folks ready to learn all about which wild plants are edible and which are poisonous under the tutelage of botanist Ruth Newell<br />
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and her equally knowledgeable husband and fellow botanist, Reg.<br />
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We hiked along the Gaspereau River at White Rock (in case you're ever in the area) which was idyllic and learned many things. <br />
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Like that this plant, which naturally I don't remember the name of, is poisonous to eat, but the leaves will turn silvery when you dip them in water. Given that I personally will never actually forage in the woods, I just took in the beauty of the flora. <br />
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More images (that's my Princess Forager on the left above ) and below is some coral fungus - cute... but we think poisonous.<br />
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And while the walk was terrific, I must admit, my favorite part was lunch at <b><a href="http://grandprewines.ns.ca/restaurant/" target="_blank">Le Caveau Restaurant at Grand Pre Winery</a></b>... <br />
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on the terrace under a bower of grape vines....<br />
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eating sustainably line caught haddock encrusted in local <b><a href="http://www.denhoek.ca/" target="_blank">Dutchman Gouda </a></b>on a bed of risotto and lots of local vegetables<br />
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and gnocchi cakes and veg. (Joanna and I shared since neither of us could decide on a single choice.)<br />
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with other Slow Food members from chefs to grape growers, mussel farmers, young & young at heart people eager to learn more about local fare and a desire to grow their own.<br />
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All in all, a heavenly day that I hope will inspire you to find your own way to learn about and support your local producers, purveyors and chefs.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-12516077.post-52619812077735286212013-09-03T09:35:00.002-03:002013-09-03T09:38:52.930-03:00Brown Bag Challenge<div class="separator" style="clear: both; text-align: center;">
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How do I start... normally, I don't participate in cooking challenges. I'm not sure why exactly...afraid of the competition...?afraid I won't meet the deadline...?afraid I won't be able to come up with an original idea? So why did I agree...<br />
<a name='more'></a>because I love supporting local farmers and purveyors of all things delicious. How could I resist this announcement?<br />
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<b>"<a href="http://eastcoastorganicmilk.ca/" target="_blank">East Coast Organic Milk Cooperative</a>, Nova Scotia's only locally produced and processed organic milk, in partnership with <a href="http://www.justuscoffee.com/" target="_blank">Just Us! Coffee</a>, is presenting the Brown Bag Recipe Challenge! The concept: come up with a creative, original recipe using the ingredients found in your brown bag."</b></blockquote>
I couldn't wait to get home and open the brown bag... Just Us!... Fair Trade Organic Columbian Instant Coffee and bars of chocolate - milk and white plus a large bag of Organic Sugar and from East Coast Organic Milk a large bottle of homogenized milk. But what to do with it all? <br />
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I needed a drink and sustenance to ponder my dilemma. BTW - the milk was awesome!<br />
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I suppose I could make some fudge... but that would be too easy. I'm not really a 'baker' - sticking to cookies and brownies or crisps...none of which really have any milk in the recipe. So after a quick flip through a few of my baking books for inspiration, I came up with what I hope will be a winner...<br />
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<b>Hint</b>: it will need some brioche and I'm off to hunt for some. You can follow my journey on <b><a href="https://twitter.com/RuthDaniels" target="_blank">Twitter </a></b>#ECOMilkComp and on <b><a href="https://www.facebook.com/ruthdaniels" target="_blank">Facebook</a> The most shares, likes & retweets wins a gift basket worth $300!</b><br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-46816846884591728822013-08-22T19:32:00.001-03:002013-08-22T19:32:36.534-03:00A Twist for Chimichuri - Pasta with Mushrooms<div class="separator" style="clear: both; text-align: center;">
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Sometimes, like today, I really love how my brain works. This pasta dish started out at least a week ago or maybe more, by pinning a delicious looking <b><a href="http://food52.com/blog/7794-nigella-lawson-s-linguine-with-lemon-garlic-and-thyme-mushrooms" target="_blank">pasta dish created by Nigella Lawson and shared on Food52</a></b>. I mean, lemon, mushrooms, thyme and garlic - what's not to love? Then life - and other recipes got in the way, but I've been obsessing about it ever since.<br />
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Last night I had a craving for corn on the cob - a dish my Honey is not a huge fan of, so the corn was for me, the roasted new potatoes for him and a tasty<b><a href="http://food52.com/recipes/22170-skirt-steak-with-chimichurri-sauce" target="_blank"> Grilled Skirt Steak with Chimichurri Sauce (also from Food52)</a></b> for both of us. All local ingredients... all delicious from various vendors at the <b><a href="https://www.facebook.com/HalifaxSeaportFarmersMarket?ref=br_tf" target="_blank">Halifax Seaport Farmers Market</a></b><br />
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Leftover sauce was put it in a jar in the fridge, with every intention of scrambling it in some eggs this morning... which didn't happen, but that's another story. The sauce was actually quite mild and next time I'll add a little more heat. The wine, by the way... my new favorite red - is from<b><a href="http://www.luckettvineyards.com/" target="_blank"> Luckett Vineyards Gaspereau Valley, NS</a></b> - it's called <b><a href="http://www.luckettvineyards.com/the-wines" target="_blank">Phone Box Red</a></b> and I love it!<br />
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So today, when I started to make Nigella's version, I noticed the jar of sauce in the fridge and couldn't resist changing her recipe up. I used my brand new <a href="http://www.amazon.com/gp/product/B001THGPDO/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B001THGPDO&linkCode=as2&tag=onceuponafeas-20"><b>OXO Good Grips V-Blade Mandoline Slicer</b></a><img alt="" border="0" height="1" src="http://ir-na.amazon-adsystem.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=B001THGPDO" style="border: none !important; margin: 0px !important;" width="1" />
to very thinly slice the mushrooms, my trusty microplane to zest a lemon and lots of Parmigiana-Reggiano. Then, in the serving bowl, I tossed the mushrooms with the zest, some lemon juice and a few big spoonfuls of chimichurri sauce. All that was left to do was to boil water for pasta, cook the pasta as directed, drain and toss the hot pasta in with the mushrooms. A final taste for seasoning and... voila! Dinner is served. I will be writing up the recipes for both dishes soon, but I had to share.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-6723687188710616342013-08-03T22:52:00.001-03:002013-08-03T22:52:21.098-03:00Happy Tenth Food Day Canada<div class="separator" style="clear: both; text-align: center;">
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I've loved Anita Stewart for a long time. <b><a href="http://onceuponafeast.blogspot.ca/2008/10/chat-with-anita-stewart.html" target="_blank">I first chatted with her back</a></b> in 2008 and was hooked on her and her projects ever since - not to mention that Anita Stewart's Canada is still one of my all time favorite books <a href="http://www.cookbooks4everykitchen.com/2008/09/anita-stewarts-canada.html" style="font-weight: bold;" target="_blank">(check out my review)</a> So naturally, I've been following Food Day Canada and all the wonderful events around the country. <b><a href="http://fooddaycanada.ca/" target="_blank"> You can too</a></b>. So a big shout out to Anita and Food Day Canada's Tenth Anniversary. And this week, we're also celebrating <b><a href="https://www.facebook.com/FarmersMarketsNovaScotia" target="_blank">Nova Scotian Farmers </a></b>all around the province. I thought I'd share my heavenly day with you. <b><a href="http://onceuponafeast.blogspot.ca/2011/04/my-top-ten-nova-scotia-foodie-treats.html" target="_blank">But first here's a taste of my wonderful Nova Scotia farmers & artisan purveyors from a couple of years ago</a></b>.<br />
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It started at 7:00am with a trip to two markets. First stop - the "old" market, also known as <b><a href="http://www.historicfarmersmarket.ca/venders/index.html" target="_blank">The Brewery Market or Historic Properties market</a></b>. Lots of chatting with<b><a href="https://www.facebook.com/pages/WOOD-N-HART-FARM/313277467697" target="_blank"> Bill of Wood 'n Hart farms</a></b> and a purchase of free run eggs, rosemary & garlic lamb sausages and a rack of lamb<br />
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(which I'll be turning into more<b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/06/curtis-stones-spiced-lamb-chops.html" target="_blank"> Spiced Lamb Chops</a></b>). <br />
Over to Costas, The Spiceman who distributes the most amazing spices from <b><a href="http://spicetrekkers.com/" target="_blank">Epices du Cru</a></b>. I am out of Mexican Oregano and some of my favorite Chilles Pasilla Oaxaca. The perfect combo for any grilling. and finally, some organic veggies - corn, yellow beans, glorious young onions and garlic. <br />
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Time to head over to <b><a href="https://www.facebook.com/HalifaxSeaportFarmersMarket" target="_blank">The Seaport Farmers Market </a></b>for more chatting and even more goodies...like, skirt steak, chorizo sausages, Korean marinated short ribs,strip loin steaks and some chicken from <b><a href="http://getaway%20farms%27%20butcher%20shop/" target="_blank">Getaway Farms Butchers</a></b>, baguettes, croissants & pain chocolat from Barb at <b><a href="https://www.facebook.com/julienshydro" target="_blank">Julien's Bakery</a></b>, some herb and garlic goat cheese from <b><a href="http://www.rancheracres.com/" target="_blank">Ran-Cher Acres</a></b>.<br />
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<b><a href="http://onceuponafeast.blogspot.ca/2009/08/finally-visit-to-ran-cher-acres.html" target="_blank">I even got to visit their farm </a></b>a number of years ago and helped Cheryl make some cheese. On to <b><a href="http://www.riverviewherbs.com/" target="_blank">River View Herbs</a></b> for bags of fresh basil, arugula, baby beet greens and mint to add some extra pizzazz to every dish I'll make. Down the aisle, a hard choice between sword fish, haddock and salmon.... Last stop is <b><a href="https://www.facebook.com/noggins.maze?fref=ts" target="_blank">Noggins Corner Farm</a></b> for fennel root and blueberries to round out my score.<br />
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We finally got home a little before 10:00 am and wolfed down the croissants with some coffee and started to put everything away. I was still smiling when we sat down to enjoy a snack of baguettes and goat cheese and thinking about dinner.<br />
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The truth is... life is awesome when all those local ingredients come together quickly and easily.<br />
Dinner:<br />
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<ul>
<li> <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2007/05/cedar-planked-salmon-revisited.html" target="_blank">Cedar planked salmon</a></b> glazed with <b><a href="http://www.tangledgardenherbs.ca/products/SavoryJellies.html" target="_blank">Ginger Lime Thyme Jelly from my favorite zen place - Tangled Gardens </a></b>in the Annapolis Valley (<b><a href="http://onceuponafeast.blogspot.ca/2007/09/chat-with-beverly-mcclare-of-tangled.html" target="_blank">I've written often about my visits</a></b>) - soak the board for 30 minutes, slather some jelly to glaze and flavour the fish, grill for 15-20 minutes and you have an amazing main very delicious </li>
<li>New potatoes boiled and tossed with <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/07/garlicscape-pistachio-pesto.html" target="_blank">garlic scape & pistachio pesto</a></b> right out of the freezer</li>
<li>a stir fry of red onion, fresh shitakis, yellow beans and beet greens with an added dash of <b><a href="http://boatesfarm.ca/" target="_blank">Boates </a></b>awesome apple cider vinegar. </li>
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As if that was not enough of a delightful Food Day Canada celebration, we just got to watch brilliant fireworks right on our balcony!<br />
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So a special thank you to all the farmers, fishermen, ranchers and artisan cheese, bread and jelly makers who work so hard to bring us such fantastic food all year long.<br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-28326963031216944702013-07-30T15:26:00.001-03:002013-07-30T15:30:35.366-03:00Citrus & Herb Chicken From Kebabs to Pasta<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fonceuponafeast.blogspot.ca%2F2013%2F07%2Fcitrus-herb-chicken-from-kebabs-to-pasta.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-_SG9A6e3kik%2FUff7_8skCbI%2FAAAAAAAAV2I%2Ft_ThwFOoe0k%2Fs1600%2Fcitrus%2Bchicken%2Bkebabs%2B012.JPG&description=Citrus%20%26%20Herb%20Chicken%20Kebabs%20to%20Pasta%20%26%20Beyond"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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I love it when one meal can turn magically into another two or three completely different options and I love it even more if I don't have to think to hard to prepare them. It's kind of like dressing up your favorite outfit with different accessories. <br />
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I didn't even bother to make a side dish of rice or even a salad to go with the original <span style="font-size: large;"><b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/07/citrus-herb-chicken-kebabs.html" target="_blank">Citrus & Herb Chicken Kebabs</a></b></span>. In addition to the usual fresh herbs, whole cremini mushrooms, wedges and slices of sweet red peppers and sweet onions, there are a couple of surprises...<br />
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First - a few slices of<span style="font-size: large;"><b><a href="http://recipesfrom4everykitchen.blogspot.ca/2010/08/preserved-lemons-with-bay-leaf-cardamom.html" target="_blank"> preserved lemon</a></b></span> hidden between the chicken & peppers. <br />
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Then instead of garlic, I used finely chopped garlicscapes in the marinade, in addition to the juice & zest of lemon, lime & orange plus fresh herbs. It was a perfect dinner, even without sides.<br />
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Luckily, I made double the portions and was already thinking ahead to brunch/lunch/dinner ideas for the leftovers. Three options - frittata which would have been perfect, but we just had one the day before; salad with a citrusy vinaigrette - which was rejected by my Honey but would have been a great choice or a pasta. And the winner goes to...<br />
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<b><a href="http://www.presidentschoice.ca/en_CA/products/productlisting/pc_black_label_fiorelli_pastaprod1390001.html" target="_blank">Fiorelli </a></b>(my latest favorite short pasta) with the addition of extra preserved lemons, a pinch or two of crushed red chili peppers, a drizzle of white wine and <span style="font-size: large;"><b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/07/garlicscape-pistachio-pesto.html" target="_blank">Garlicscape Pesto</a></b></span> and lots of grated Parmigiano-Reggiano cheese. This ended up being our Dinner Day Two.<br />
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Oh... and lunch, Day Three, cold pasta salad with a light vinaigrette of white wine vinegar, good olive oil and a dollop of <b><a href="http://www.mustardmaker.com/" target="_blank">Kozlik's</a></b> Balsamic Fig & Date Mustard.<br />
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Unfortunately, there's none left to try for meal number four... What would you choose?<br />
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<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com4tag:blogger.com,1999:blog-12516077.post-46260917094341684752013-06-09T17:27:00.000-03:002013-06-09T17:27:01.075-03:00Frittata - A Perfect Breakfast<div class="separator" style="clear: both; text-align: center;">
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If you ask me what to make for dinner when I a) have unexpected guests; b) am exhausted and don't even have the energy to check out a cookbook or the web; c) am plain brain dead... I'd say pasta, but if you ask me for the perfect breakfast/brunch I'd have to say...<br />
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<a name='more'></a>frittata and if you check <b><a href="http://onceuponafeast.blogspot.ca/2006/01/eggs-dairy.html" target="_blank">HERE </a></b>you can see how often I share my inspirations with you. Simple to throw together, pop in the oven before you even brush your teeth or pour your coffee. It can be elegant or rustic, spicy or subtle, and a perfect way to showcase each season. Sometimes my inspirations come from visits to the <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/05/farmers-market-frittata.html" target="_blank">market </a></b>other times it includes whatever catches my eye in the fridge. It's a perfect foil for leftovers.<br />
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The frittata at the top of the page had grilled chorizo sausages from<b><a href="https://www.facebook.com/getawayfarmbutchershops?fref=ts" target="_blank"> Getaway Farm</a></b>, eggs, leeks, mushrooms and ... something green from <b><a href="http://www.nogginsfarm.ca/" target="_blank">Noggins Corner</a></b> plus Manchego cheese and a pinch or two of <b><a href="http://spicetrekkers.com/products-page/herb-blends/dionysios-wild-herb-blend/" target="_blank">Dionysios Wild Herb Blend from Epices de Cru</a></b>. <br />
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This one from last week was vegetarian and had shaved asparagus, beet greens and young leeks with some herbed goat cheese from <b><a href="http://www.rancheracres.com/" target="_blank">Ran-Cher Acres</a></b> and looked like this when it was done.<br />
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So when you're wondering about what to do for breakfast... even breakfast for dinner...think no further. <br />
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The recipe couldn't be simpler -<br />
1. Blindly wander into the kitchen and preheat the oven to 375F/180C and if possible use a cast iron skillet. I love 8" ones, they're perfect for two or four or two with some left over for the next day. No cast iron, have no fear, just use an ovenproof skillet.<br />
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2. Beat 4-5 large eggs and set aside. Coarsely chop whatever you fancy, add a pinch or two of herbs or spices, some grated cheese and heat your skillet<br />
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3. Heat about 1 tbsp of olive oil over medium high heat and start adding your ingredients - eggs and cheese last. First for me is usually onions or leeks, then either finely chopped raw potatoes, raw bacon or pancetta or other raw ingredients that take some time to cook. Next for me is mushrooms, when I'm adding them. Once all those are pretty tender add any cooked meats, chicken or fish. Before adding the eggs, it's time to add any greens - Swiss chard, spinach, shaved asparagus...the list is endless. Once they are wilted it's time for the last stove top step.<br />
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4. Add your cheese, herbs and/or spices to the eggs, whisk and pour over everything in the skillet. Gently scoop and toss until the eggs envelop the "filling" for lack of a better word and toss so that everything is well blended. <br />
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5. Sprinkle with some paprika and pop in the oven for 15-20 minutes... more than enough time to brush your teeth and shower. <br />
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What would be some of your favorite ingredients to add to your perfect frittata? I'm always looking for new options.Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com2tag:blogger.com,1999:blog-12516077.post-52439842766572904762013-06-09T11:01:00.002-03:002013-06-09T11:04:00.724-03:00Lobster - You've Come a Long Way <div class="separator" style="clear: both; text-align: center;">
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We've all been asked the question "If you were on a desert island, what one food would you choose?" A ridiculous question for those stranded who could be eating the same thing over and over and over and<br />
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<a name='more'></a>....well, you get the idea. But my very first thought would be <b>LOBSTER</b>!!!!! without question. <br />
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I have a few <b><a href="http://pinterest.com/search/my_pins/?q=lobster" target="_blank">lobster recipes pinned on Pinterest,</a></b> not to mention pages and pages of magazines and cookbooks with corners turned down - mac n cheese, curry, chowders, sandwiches.... but unless I really was stuck on an island eating nothing but lobster, I still would choose <span style="font-size: large;"><b><a href="http://recipesfrom4everykitchen.blogspot.ca/2011/07/steamed-nova-scotia-lobster.html" target="_blank">freshly steamed</a></b></span> with a side of <span style="font-size: large;"><b><a href="http://onceuponafeast.blogspot.ca/2005/08/favorite-magazines-short-rib-dinner.html" target="_blank">potato salad or coleslaw</a></b></span>.<br />
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And moving to Nova Scotia, certainly gives me lots of opportunities to enjoy it fresh from the ocean. I've written about lots of my adventures <span style="font-size: large;"><b><a href="http://onceuponafeast.blogspot.ca/search?q=lobster" target="_blank">HERE </a></b></span>that you might enjoy. I'm lucky enough to be able to buy it right from the back of a truck of a lobsterman, or at the farmers markets or through <b><a href="http://www.offthehookcsf.ca/" target="_blank">Off The Hook</a></b>. <br />
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But the main reason for this post is to <b><a href="http://www.psmag.com/business-economics/how-lobster-got-fancy-59440/" target="_blank">share an article about the history of lobsters...as food</a></b>. It's fascinating how it's gone from being considered "trash" food eaten only by the very poor to a delicacy enjoyed around the world. One very interesting fact from the article:</div>
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<span style="background-color: white; color: #333333; font-family: 'Droid Serif', 'Droid Sans', sans-serif; font-size: 14px; line-height: 22px;"><b>"In the 19th century, when consumers could buy Boston baked beans for 53 cents a pound, canned lobster sold for just 11 cents a pound. People fed lobster to their cats."</b></span></blockquote>
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Check out the other facts. It really is an interesting read, even if you don't eat lobster. But I think I might just have to hunt down a lobsterman.</div>
Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-12516077.post-89100091534471412682013-06-04T20:15:00.002-03:002013-06-04T20:20:49.563-03:00The Joys of Sleepovers<div class="separator" style="clear: both; text-align: center;">
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If you come here often, you know I write about food... where to find it, what to do with it when you do... but this time it's not really about food at all. It's about sleepovers at Grandma & Poppa's and |I'm sure you're curious as to what that's a photo of...<br />
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<a name='more'></a>well it's a <b><a href="http://www.designmom.com/2012/05/diy-constellation-jar/" target="_blank">constellation in a jar</a></b> and one of the many fantastic projects we did a couple of weeks ago during our latest sleepover.<br />
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Yes... we are THOSE grandparents... the ones with iPads with not only Angry Birds, but tons of educational, creative and very fun apps. One of our favorites is <b><a href="http://launchpadtoys.com/toontastic/" target="_blank">Toontasitc </a></b>which is absolutely brilliant. A voice guides you through the process of building a story - from set up to conflict to challenge, climax and finally, resolution. Once you choose your background for the scene - you can choose one ready made or draw the background yourself - and if you have a new iPad with camera, you can take a photo and make your own that way. Next step choose your characters. and on to animating the scene - which you can edit if it's not perfectly to your liking. On to choosing the appropriate music for each scene based on the emotions you want the scene to convey. Create the title for your moving and get everyone to watch. Boaz (age 6) has been creating his own very awesome films for a couple of years now. Dov (age 4) loves to add sound effects. <br />
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And then there are low tech toys like <b><a href="http://www.infinitoy.com/zoob/zoobproducts.shtml" target="_blank">Zoob </a></b>- think Lego meets Transformer with more mobility, or better yet, here's the company definition:<br />
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<span class="zoobBlue" style="color: #6eb5dd; font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 12px; font-weight: bold; line-height: 15.203125px;">ZOOB</span><span style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 12px; line-height: 15.203125px;">’s shape is inspired by the nucleotides (the basic structural units of nucleic acids) that make up DNA. Based on the way things connect, move and transform in nature, </span><span class="zoobOrange" style="color: #f7941c; font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 12px; font-weight: bold; line-height: 15.203125px;">ZOOB</span><span style="font-family: Verdana, Helvetica, Arial, sans-serif; font-size: 12px; line-height: 15.203125px;"> captures dynamic movement, unlike traditional “stacking” or “hub & spoke” construction sets.</span></blockquote>
We made all sorts of creatures and robots and spent tons of time creating our own universes with heroes and villains. <br />
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And yes, we did read lots of stories, because, quite frankly, little boys have way more energy than Grandmas and Poppas, so we build that into the games. And yes, we do watch a movie or two - <b><a href="https://signup.netflix.com/" target="_blank">Netflix</a></b>, where would we be without you!<br />
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As for food...<b><a href="http://onceuponafeast.blogspot.ca/2011/06/first-steps-to-getting-kids-to-eat.html" target="_blank"> the boys love to cook and bake</a>, </b><u>t</u>he photo is from an earlier visit.( Boaz in 2011), although we didn't do any of that this weekend... this time the boys were too busy doing other things. As for eating, well that's another story. Apparently, the only "good" food Grandma cooks - hot dogs, chicken nuggets and... well, occasionally Spaghetti and Meatballs. And I thought sliders would have been a hit! What was I thinking?<br />
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I'd love to know what your fave adventures with children are. And I plan on trying some great recipes in the coolest looking family focused cookbook I recently received called <b><a href="http://www.formac.ca/Book/2486/Real-Food-for-Real-Families.html" target="_blank">Real Food for Real Families</a></b>. I promise to share my review and some recipes, which BTW all look fantastic.<br />
<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-12516077.post-26534392389557466622013-05-31T19:12:00.002-03:002013-05-31T19:20:25.938-03:00Daydreaming of Greece and Portugal<div class="separator" style="clear: both; text-align: center;">
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After a week of sneezing and coughing every five seconds, not to mention rarely leaving my cozy bed, I'm finally returning to the Land of the Living. Having a leisurely coffee, sitting on the balcony and enjoying the view of Bedford Basin and Halifax Harbour on a such a sunny morning, made me think Mediterranean ..... which naturally had me thinking of food. <br />
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I defrosted my last skirt steak from<b><a href="https://www.facebook.com/getawayfarmbutchershops?fref=ts" target="_blank"> Getaway Farm</a></b>, so hopefully I'll be up to visiting the market tomorrow. Thinking Mediterranean, my natural instinct went to lemons, oregano, garlic and olive oil, but.... since my taste buds are still almost nonexistent - unless you count that crazy metallic taste from the puffers I need three times a day... I needed some kick and thoughts of Portugal and <b><a href="http://spicetrekkers.com/products-page/spice-blends/peri-peri-spices/" target="_blank">Piri-Piri</a></b> spices came to mind. Since it's been a few weeks since my last market visit, so it's good thing I have a window sill full of pots of fresh herbs.to make a marinade. And dinner on the balcony, almost had me on some lovely Mediterranean island if it weren't for the beeping... and that's not a euphemism for the "F" word, but rather a small front end loader shoveling gravel from one end of a yard to the other, just across the street. Oh well, dinner was delicious and would have been perfect with some red wine. Have to wait for that until I'm done with antibiotics.<br />
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<span style="font-size: large;"><b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/05/portugal-greece-inspired-grilled-skirt.html" target="_blank">Greece & Portugal Inspired Skirt Steak</a></b></span></div>
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What does a sunny morning inspire for you?Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-47507327502005714012013-05-14T16:09:00.000-03:002013-05-14T16:12:09.011-03:00Love My Market Breakfast for Dinner Omelet<div class="separator" style="clear: both; text-align: center;">
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Ever have one of those rushing around days when you've wolfed down a quick breakfast, run around town and missed lunch? Of course you have. Ever droolingly planned what you'd eat once you got home and then been too tired to make it? Me too!<br />
<a name='more'></a>My intention was to make one of two very tasty looking dishes from my latest cookbook acquisitions <b><a href="http://www.randomhouse.ca/books/225366/jerusalem-el-by-yotam-ottolenghi-sami-tamimi" target="_blank">Jerusalem the Cookbook </a></b>- which is so spectacular - the photos, the stories, the recipes... but I digress, you'll just have to wait for my review. I bought a rack of lamb for a spiced lamb chop recipe from <b><a href="http://www.randomhouse.ca/books/224551/what-s-for-dinner-by-curtis-stone" target="_blank">Curtis Stone's What's For Dinner</a></b>? (<b><a href="http://www.cookbooks4everykitchen.com/2013/05/curtis-stone-whats-for-dinner.html" target="_blank">my review</a></b>) and ground lamb from Wood 'n Hart and ground beef from <b><a href="https://www.facebook.com/getawayfarmbutchershops?fref=ts" target="_blank">Getaway Farm Butchers</a></b> to make Kofta b'siniyah ( elongated meatballs great in a pita) from the Jerusalem cookbook. I also was drooling over an eggplant salad from <a href="http://www.amazon.com/gp/product/1742704867/ref=as_li_tf_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=1742704867&linkCode=as2&tag=onceuponafeas-20">A La Grecque: Our Greek table</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=onceuponafeas-20&l=as2&o=1&a=1742704867" style="border: none !important; margin: 0px !important;" width="1" /> with the cutest eggplants and herbs from <b><a href="http://www.riverviewherbs.com/farmers-markets.html" target="_blank">River View Herbs</a></b> and feta cheese from<b><a href="http://www.rancheracres.com/" target="_blank"> Ran-Cher Acres</a></b>.<br />
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But by the time I got back home I was too starving and too beat to actually prepare any of those. so I made an awesome<b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/05/market-breakfast-for-dinner-omelet.html" target="_blank"> <span style="font-size: large;">Breakfast for Dinner Omelet </span></a></b>with more tasty goodies from the market. Leeks, baby beet greens, mushrooms, eggs, from Noggins Corner Farm, smoked gouda from <b><a href="http://www.denhoek.ca/" target="_blank">That Dutchman's Farm</a></b>.<br />
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All of this to entice you to visit your farmers markets. What would your breakfast for dinner be?Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com1tag:blogger.com,1999:blog-12516077.post-63397110268888678762013-05-13T10:52:00.001-03:002013-05-13T10:52:31.750-03:00Canadian Living Collections and a Give Away<div class="separator" style="clear: both; text-align: center;">
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Lucky me! that I'm often given the opportunity to choose some<b><a href="http://www.randomhouse.ca/books/food-drink" target="_blank"> cookbooks from Random House</a></b> and share my favorites with all of you. And this time around, I even have an extra copy of <b><a href="http://www.randomhouse.ca/books/224259/canadian-living-the-appetizer-collection-by-the-canadian-living-test-kitchen" target="_blank">Canadian Living The Appetizer Collection</a></b> to give to one of you lucky readers. <br />
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Let me start first by saying that, while I do get review copies of some amazing books, I am not paid to provide my take on any of them. As to the question my daughters (and maybe some of you) ask is "Why do you only write positive reviews? Surely, some of the books you get aren't quite so spectacular.". The answer is: my father used to say "if you have nothing good to say, say nothing", so I only write about the books I truly enjoy. You can check out all my reviews <span style="font-size: large;"><b><a href="http://www.cookbooks4everykitchen.com/" target="_blank">HERE </a></b></span>and hopefully that will lead you to some amazing food experiences of your own.<br />
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Since I somehow received two copies of Canadian Living The Appetizer Collection - <span style="font-size: large;"><b><a href="http://www.cookbooks4everykitchen.com/2013/05/canadian-living-appetizer-collection.html" target="_blank">I wrote about it here,</a></b></span> <b><span style="color: red;">I thought I'd let some lucky person have one of their own</span></b>. All you have to do is write in the comments section about why you love appetizers as much as I do... and that's a lot. When my Honey and I got married our celebration "dinner" was nothing but appetizers! <br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com6tag:blogger.com,1999:blog-12516077.post-2301147108693279862013-05-11T13:14:00.001-03:002013-05-11T13:24:43.712-03:00Springtime Farmers Markets are My Favorite<div class="separator" style="clear: both; text-align: center;">
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You're probably thinking ... "Haven't I read this already?" True, most of my market score photos look similar, but trust me... this time of year has me smiling even more than usual. Spring has finally hit the local farmers markets here in Halifax! Two of my favorites<b><a href="https://www.facebook.com/HalifaxSeaportFarmersMarket?fref=ts" target="_blank"> Seaport Market</a></b> and <b><a href="https://www.facebook.com/pages/Historic-Farmers-Market/110909998966867?fref=ts" target="_blank">Historic Properties</a></b><br />
<a name='more'></a>Let me walk you through my score... at the top - two brioche loaves from <b><a href="http://www.hydrostonemarket.ca/juliens-bakery/" target="_blank">Julien's </a></b>and eggs from<b><a href="http://www.nogginsfarm.ca/" target="_blank"> Noggins Corner</a></b> for our Mothers Day breakfast tomorrow morning. My Honey is chef and will be making his famous <span style="font-size: large;"><b><a href="http://onceuponafeast.blogspot.ca/2005/05/favorite-sunday-mornings.html" target="_blank">French Toast</a></b>.</span> Even fussy little boys love it. The pain chocolat was munched as soon as I took this photo.<br />
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Baby leeks, beet greens and shaved asparagus, and more eggs also from Noggins Corner along with <b><a href="http://www.rancheracres.com/" target="_blank">Ran-Cher Acres</a></b> herbed goat cheese, plus fresh dill and chives from <b><a href="http://www.riverviewherbs.com/farmers-markets.html" target="_blank">River View Herbs</a></b> made for this version of my<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUZWEXK_WOXauwuxkR9AFX73gN3N1uJ-rDeqYBO9RMedpmsI7KzeFjolkdDcO9dR1k5bHm2qYMli9jaMgIB0p0yuCIbLogOMuLcOl4dfDnGBJFczDqEcJlue8gJM3DYL1K5Xk/s1600/spring+frittata+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXUZWEXK_WOXauwuxkR9AFX73gN3N1uJ-rDeqYBO9RMedpmsI7KzeFjolkdDcO9dR1k5bHm2qYMli9jaMgIB0p0yuCIbLogOMuLcOl4dfDnGBJFczDqEcJlue8gJM3DYL1K5Xk/s320/spring+frittata+002.JPG" width="320" /></a></div>
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<b><span style="font-size: large;"><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/05/farmers-market-frittata.html" target="_blank">Market Frittata.</a></span></b> </div>
The radishes from <b><a href="http://huttenfamilyfarm.com/" target="_blank">Hutten Family Farm</a></b> at the Historic Properties just because my son-in-law loves them and I thought to make some sort of salad that he'd appreciate. And the Jerusalem artichokes because my daughter loves those. I'll have to ask her what to do with them.... unless you have some ideas (leave them in the comments, please). <br />
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Tucked in near the meat - rack of lamb and ground lamb from Wood 'n Hart are for two awesome recipes from a new cookbook I plan on sharing with you soon. <b><a href="http://www.randomhouse.ca/books/225366/jerusalem-by-yotam-ottolenghi-and-sami-tamimi" target="_blank">Jerusalem, a Cookbook</a></b>. ...the bottom line - stunning photos and droolingly delicious recipes, but I digress... more meat, from <b><a href="https://www.facebook.com/getawayfarmbutchershops?hc_location=stream" target="_blank">Getaway Farm Butchers</a></b> - flank steak and ground beef - and by the way, my Honey did wonder why there was no grilled sausages from Getaway to either accompany or actually be the best ingredient for the frittata. Oh well, next time. <br />
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Behind the bag of mushrooms are two totally "Spring is truly here" finds...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CCOEUZccJldri0lYS53-aWTiYa5sAufMQaTeeqJmHlTsmA1oDMToSMo7AmJ2TSfwoEfDtt9i7Exr9FQXt37mWN8PWM5FfEKk9i_IPKB4Jjpzxx3CpDxxpRPr1GrTlMkBZmih/s1600/Noggins+corner+rhubarb.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1CCOEUZccJldri0lYS53-aWTiYa5sAufMQaTeeqJmHlTsmA1oDMToSMo7AmJ2TSfwoEfDtt9i7Exr9FQXt37mWN8PWM5FfEKk9i_IPKB4Jjpzxx3CpDxxpRPr1GrTlMkBZmih/s320/Noggins+corner+rhubarb.JPG" width="320" /></a></div>
rhubarb (I plan on making a pie) and <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7IHMC3MCS1TY15YPJYdLkq5X_Symf8DBKphnEaawvZ8MIo-nJLelIUsLUEWvydWBbIVy8KZwTfxW8nRnQbm9ClT9_VqZNu3ifRcG1UmPxnqgd_-KTkTM6GeiORntEXrcq-g7/s1600/Noggins+corner+fiddleheads.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7IHMC3MCS1TY15YPJYdLkq5X_Symf8DBKphnEaawvZ8MIo-nJLelIUsLUEWvydWBbIVy8KZwTfxW8nRnQbm9ClT9_VqZNu3ifRcG1UmPxnqgd_-KTkTM6GeiORntEXrcq-g7/s320/Noggins+corner+fiddleheads.JPG" width="239" /></a></div>
fiddleheads - a perfect side for some grilled flank steak. The eggplants from Riverview and the <b><a href="http://www.epicesdecru.com/fr/store.view.php?item_id=549&cid=" target="_blank">Lakadong Turmeric from Epices de Cru</a></b> were too awesome to pass up. I'm sure I'll find something wonderful in Jerusalem a Cookbook for them both. <br />
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Now that I've totally made you crave some market fare... where are you heading and what will you be craving?Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-70309689529695145982013-05-06T13:04:00.002-03:002013-05-06T13:57:50.973-03:00Spring Has Sprung & Farmers Markets are Awesome<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fonceuponafeast.blogspot.ca%2F2013%2F05%2Fspring-has-sprung-farmers-markets-are.html&media=http%3A%2F%2Fonceuponafeast.blogspot.ca%2F2013%2F05%2Fspring-has-sprung-farmers-markets-are.html&description=Farmers%20Market%20Score"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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It's been forever since I've written, but I'm back. I guess I was just waiting for Spring and all it brings...especially at the Farmers Markets. True, I was hoping for fiddleheads and ramps in particular, but I'll have to wait a little longer. In the meantime, here's my score from<b><a href="https://www.facebook.com/HalifaxSeaportFarmersMarket?fref=ts" target="_blank"> Halifax Seaport Market</a></b>.<br />
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Lots of barbecuing in store with ground beef, flank steak and strip loin steaks from Getaway Farm Butchers, but first... because the closer the eating is to the catching... salmon. Here's dinner...served with a glass of white wine on the balcony, because it's warm enough... cedar planked grilled salmon fillets from Sea Blooms glazed with <b><a href="http://www.tangledgardenherbs.ca/" target="_blank">Tangled Garden </a></b>Ginger Lime Thyme Jelly and served over young Swiss chard sauteed in olive oil (I love that the distributor of this heavenly Tunisian oil is at the market) and<b><a href="http://boatesfarm.ca/" target="_blank"> Boates</a></b> apple cider balsamic vinegar. </div>
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Sunday brunch was pretty wonderful too...<b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/05/farmers-market-frittata.html" target="_blank"> Farmers Market Frittata </a></b>- eggs, mushrooms, baby spinach, leeks from <b><a href="https://www.facebook.com/noggins.maze?fref=ts" target="_blank">Noggins Corner Farms</a></b>, grilled fresh chorizo sausages from<b><a href="https://www.facebook.com/getawayfarmbutchershops?fref=ts" target="_blank"> Getaway Farm Butchers</a></b> My Honey is hankering for some <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2007/12/simon-garfunkel-burgers.html" target="_blank">burgers </a></b>or <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2013/05/mid-east-spiced-flank-steak.html" target="_blank">flank steak</a></b> next with some salad stuff... which I'll have to "borrow" from my daughter's garden.<br />
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Hopefully next week's visits to the markets will yield some fiddleheads or other spring delights. What are your favorite locally sourced recipes?<br />
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<br />Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com2tag:blogger.com,1999:blog-12516077.post-18055870518550142522013-03-28T10:15:00.000-03:002013-05-06T13:22:14.083-03:00Pots and Pans<a data-pin-config="above" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fonceuponafeast.blogspot.ca%2F2013%2F03%2Fpots-and-pans.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-p2-y3Apm9OU%2FUVQycHtFr3I%2FAAAAAAAAVfg%2F4xCq8BEzDHM%2Fs1600%2Fpot%2Bpans%2B003.JPG&description=I%20love%20my%20pots%20and%20pans"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br />
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One of my favorite food bloggers - Joanne of <b><a href="http://www.joanne-eatswellwithothers.com/" target="_blank">Eats Well With Others</a></b> is moving in with "the Boy" and I wish them both well on their new digs and new... well... everything. But this post was inspired because she's thinking it's time to give up the college mismatch of pots and pans and find some new ones. Since I love my pots and pans - each with a story, I thought I'd share some of my favorites and a recipe or two.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlVTCvciyOOGWpOJ8XmHm9w6_Iu3gCMV1PZ6hB6HVWiUlSRrM5Ona4myWUt8By0HFYT7mEZdKFfdL1NNaM0tIYrwk_0xrskdm9u5Ckb1b-Q904hvNj4BxmKaxXKIynH8OybFC/s1600/pot.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihlVTCvciyOOGWpOJ8XmHm9w6_Iu3gCMV1PZ6hB6HVWiUlSRrM5Ona4myWUt8By0HFYT7mEZdKFfdL1NNaM0tIYrwk_0xrskdm9u5Ckb1b-Q904hvNj4BxmKaxXKIynH8OybFC/s320/pot.jpg" width="320" /></a></div>
The colored, ceramic pot set above was a gift given about 40 years ago and still holding up. The handle on the covers come off and allow the cover to be a trivet, so they're lovely to go from stove top or oven right to the table. I don't use them often any more, but every time I open the drawer, I think of my friend RiSSa. Admittedly, the shallow ones are the go to pots for steaming hot dogs for little boy lunches every time they visit, because somehow that and chicken nuggets are they only things they think I make.<br />
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The Dutch Oven, and other saucepans are from a <b><a href="http://www.lagostina.ca/html/collection.asp" target="_blank">Lagostina collection </a></b>I bought years ago and use daily. You can find many a deal on the collection of your choice, just make sure to choose the ones with a heavy bottom.<br />
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Admittedly, I do more sauteing than boiling or steaming (microwave is my choice for that). But I can't imagine winter without some soup or stew simmering away in the Dutch Oven, like this<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS2s4qBehZUof8_iukH4G4YFAo-SFcOsG1RIyhUiPUzb5RgCsxbpjPvCkCJ-87RZ-UTgv2nH7JDi8xgogigJMC_flBUGCsRVpd2jK6h_8x1jdo5y_veXXEEofQaCwpObJTnvq/s1600/lentil+chorizo+soup+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuS2s4qBehZUof8_iukH4G4YFAo-SFcOsG1RIyhUiPUzb5RgCsxbpjPvCkCJ-87RZ-UTgv2nH7JDi8xgogigJMC_flBUGCsRVpd2jK6h_8x1jdo5y_veXXEEofQaCwpObJTnvq/s320/lentil+chorizo+soup+005.JPG" width="320" /></a></div>
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<b><a href="http://recipesfrom4everykitchen.blogspot.ca/2012/10/lentil-chorizo-swiss-chard-mushroom-soup.html" target="_blank"> Lentil, Chorizo, Swiss Chard & Mushroom Soup</a></b>. </div>
Since <b><a href="http://onceuponafeast.blogspot.ca/2006/01/eggs-dairy.html" target="_blank">frittatas</a></b> are a frequent star at our table, I suggest a small (8") oven proof skillet - preferably cast iron - I love my <b><a href="http://www.lodgemfg.com/" target="_blank">Lodge</a></b>! The small one is perfect for two people. Of course for those Sunday brunches or last minute guests for an easy supper, you definitely need a huge one - 12.5" (bottom of the pile on the right). Mine is by <b><a href="http://www.atlanticpromotionsinc.com/products/5-heritage/34-by_material/39-cast_aluminum/134-0305120040000-heritage_artisan_cast_aluminum_12_5_fry_pan_.html" target="_blank">Heritage </a></b>and it also does great one pan dinners and pasta "sauces" like this<br />
<b><a href="http://recipesfrom4everykitchen.blogspot.ca/2012/07/broken-spaghetti-risotto-with-shrimp.html" target="_blank"> </a></b><br />
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<b><b><a href="http://recipesfrom4everykitchen.blogspot.ca/2012/07/broken-spaghetti-risotto-with-shrimp.html" target="_blank">Broken Spaghetti Risotto with Kale & Shrimps</a></b>. </b></div>
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In fact, it's my go to pan - having lots of room for tossing, wilting that huge bag of spinach...and frankly, everything else. I use it as a wok to create dishes like this<br />
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<b><a href="http://recipesfrom4everykitchen.blogspot.ca/2007/05/baby-bok-choy-mushroom-stir-fry.html" target="_blank">Baby Bok Choy & Mushrooms Stir Fry</a></b>. </div>
And I'd be remiss if I didn't mention my Enamel Coated Dutch Oven that does the most fantastic slow braises ever!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODQ31RTbRNsQcBDukTPswjFw2mP-fgyMWzjHNaMyOiscOhls506oq5-RI482UL1gxnyHOukOLrOwKNXxLGBgXb7-5Z7kNeoLb2__R6u1ADkQYpOfjPpRC9AKxTlHvm_s_pp-Y/s1600/easy+oven+stew2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjODQ31RTbRNsQcBDukTPswjFw2mP-fgyMWzjHNaMyOiscOhls506oq5-RI482UL1gxnyHOukOLrOwKNXxLGBgXb7-5Z7kNeoLb2__R6u1ADkQYpOfjPpRC9AKxTlHvm_s_pp-Y/s1600/easy+oven+stew2.JPG" /></a></div>
I've been making this <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2006/12/easy-oven-stew.html" target="_blank">Easy Oven Stew</a></b> and many a variation for more winters than I care to count.<br />
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Off to play, so I'm sure I've left out lots more of my toys... will share more later. In the meantime, I'd love to hear what your favorite brands, sizes, etc., are. Please share in the comments.<script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0tag:blogger.com,1999:blog-12516077.post-29290545485125980582013-03-24T14:29:00.001-03:002013-03-24T18:07:18.674-03:00Almost Passover - Let the Cooking Begin in Ernest<div class="separator" style="clear: both; text-align: center;">
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Joanna called me at 7:30 this morning with her first cooking question of the day - "Since my brisket is huge, and the roasting pan from Grandma Hazel barely fits in the oven, how do I sear the brisket in the oven rather than on top of the stove?" We decided that 20 minutes <span style="font-family: inherit;">at 450<span style="background-color: white; color: #222222; line-height: 19px;">°F/220</span><span style="background-color: white; color: #222222; line-height: 19px;">°C should work just fine. It will look like the photo above, but without the lima beans. And while she's busy cooking most of the meal, I've dishes of my own to prepare...</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 19px;">I've already sent over the<b><a href="http://onceuponafeast.blogspot.ca/2005/10/chicken-soup-for-body-soul.html" target="_blank"> chicken soup</a></b>. She'll be doing the matzo balls. I'll be steaming some carrots, parsnip and turnip to be added before serving. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 19px;">I'm going to try an new recipe for Passover Carrot Cake that sounds delicious... I'll keep you posted. Truthfully, I find most Passover cakes taste like flavored sawdust. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEeMSc1Nzg68GZiSSPB7tOV946v02sX6adAMN9ZDsIQ8LWO97ao5WHokAe79_e6uW5ctdU2kgooATPYuI7nnKn7zKYFu0fH5zsqkkEo0OyS8m0wZ0g_UAhZUgGHL-Z4PB-e51/s1600/seder+2011+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEeMSc1Nzg68GZiSSPB7tOV946v02sX6adAMN9ZDsIQ8LWO97ao5WHokAe79_e6uW5ctdU2kgooATPYuI7nnKn7zKYFu0fH5zsqkkEo0OyS8m0wZ0g_UAhZUgGHL-Z4PB-e51/s320/seder+2011+023.jpg" width="320" /></a></div>
<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 19px;">But there's always the <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2011/04/chocolate-covered-matzo-crunch.html" target="_blank">Chocolate Covered Matzo Crunch borrowed from David Leibovitz</a></b> every year, that is the best candy ever created. </span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; color: #222222; line-height: 19px;">I might make another favorite flourless cake of mine - <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2006/09/tunisian-style-date-cake.html" target="_blank">Tunisian Date Cake</a></b>... if I don't poop out before then.</span></span><br />
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<span style="color: #222222; line-height: 19px;">I love preparing </span><span style="color: #222222; line-height: 19px;">those dishes,</span><span style="color: #222222; line-height: 19px;"> but the last dish I'm charged with preparing is the gefilte fish. I know that many of you are already turning your noses up. In truth, only half the guests Monday night will even try some. Of those, most </span><span style="color: #222222; line-height: 19px;">will be having large portions and be eyeing some to take home.</span><span style="color: #222222; line-height: 19px;"> The other half will either wolf down the chopped liver Joanna is making or will be enjoying a salad dish, waiting for the bazillion dishes for the main course. </span><br />
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<span style="color: #222222; line-height: 19px;">My grandmother used to make her gefilte fish from scratch, going to her fishmongers and getting the fillets plus the heads and bones to make the broth. When I was living in Montreal, I did as my mother did before me (to avoid the house reeking of fish broth... I know, some of you find the aroma wonderful... but not me!), I bought it from one of two great Jewish delis, only one of which is still around today - </span><b style="color: #222222; line-height: 19px;"><a href="http://www.delisnowdon.ca/" target="_blank">Snowdon Deli</a> </b><span style="color: #222222; line-height: 19px;">still one of my favorite foodie stops when visiting. Moving to Toronto, meant finding another place to purchase some - that would be my favorite butcher shop - </span><b style="color: #222222; line-height: 19px;"><a href="http://www.nortownfoods.com/" target="_blank">Nortown</a></b><span style="color: #222222; line-height: 19px;">. </span><br />
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<span style="color: #222222; line-height: 19px;">But here in Halifax... there are no Jewish delis, so I have two choices...</span><br />
<span style="color: #222222; line-height: 19px;">1. Make my own <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2007/04/baked-gefilte-fish.html" target="_blank">Baked Gefilte Fish</a></b> from scratch which I have tried before, but the flavour and texture was not what I had in mind... not to mention the "aroma" that lingered for days.</span><br />
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<span style="color: #222222; line-height: 19px;">2. Buy <b><a href="http://www.drpraegers.com/Ungars-Gefilte-Fish-P109.aspx" target="_blank">Ungar's frozen gefilte fish loaves</a></b> and simmer them for an hour.... easy, not smelly and pretty much like my memory taste buds require. </span><br />
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<span style="color: #222222; line-height: 19px;">So.... gefilte fish is done, vegetables have been steamed for the soup, the chocolate matzo and a banana cake are done (Haven't tasted the cake yet, but the batter was bitter. I hope that's not an indication. </span><br />
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<span style="color: #222222;"><span style="line-height: 19px;">Now it's time for a rest before the carrot cake. It's a recipe from <b><a href="http://www.cookbooks4everykitchen.com/2011/01/quiches-kugels-couscous.html" target="_blank">Joan Nathan's Quiches, Kugels & Knishes </a></b>- one of my favorite books, so I'm sure it will be awesome.</span></span>Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com4tag:blogger.com,1999:blog-12516077.post-60594278108763309172013-03-19T11:12:00.000-03:002013-03-21T11:33:58.451-03:00Tribute to Farmers<div class="separator" style="clear: both; text-align: center;">
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I know I'm not alone when I drive through the local countryside (at home or on vacation) in the summer and am impressed by acres and acres and acres of bountiful crops... not to mention stops at local farmers markets that are overflowing with the most wonderful fruit and vegetables. Winter, on the other hand...<br />
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well it has me wondering about what farmers do when the fields are frozen or covered in snow, like we found when my daughter, grandson Dov, and I took <b><a href="http://onceuponafeast.blogspot.ca/2012/03/visit-to-zillig-family-farm.html" target="_blank">another trip to Marg Zillig's farm</a></b>.<br />
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This time it was to pick up our lamb order - half a lamb for her, one quarter for me and another quarter for a friend of hers. Although her vegetable gardens are still dormant, lots of little lambs are being born. The little guy in the coat is just a day or two old. </div>
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Dov thought they were all very noisy, so we went to watch the (even noisier) geese and ducks & chickens who chose to stay in their coops and out of the cold. </div>
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Who could blame them. </div>
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As for produce farmers, I know that farmers markets - are much smaller... if they're even open at all this time of year . The photo above shows a score from two Halifax farm markets and I thought I'd give a shout out in appreciation to each of them.</div>
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From the<b><a href="https://www.facebook.com/HalifaxSeaportFarmersMarket" target="_blank"> Seaport Market</a></b>: </div>
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Fresh Chorizo sausages & flank steak from <b><a href="http://www.getawayfarm.ca/about" target="_blank">Getaway Farms </a></b>- sustainably raised, grass fed meat and butchered to order by <b><a href="http://onceuponafeast.blogspot.ca/2012/02/chat-with-ben-andrews-getaway-farm.html">Ben the Butcher</a></b> himself... like my having him prepare <b><a href="http://onceuponafeast.blogspot.ca/2013/02/short-ribs-galore.html" target="_blank">short ribs three different ways</a></b> a few weeks ago.</div>
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<b><a href="http://home.xcountry.tv/~elmridgefarm/index.htm" target="_blank">Elridge Farmstand</a></b> this time of year is barely half the size it is during the summer. But I did pick up eggs, fresh garlic and Red Russian Kale (although it actually is green) from <b><a href="https://www.facebook.com/OakviewFarmAndGreenhouse" target="_blank">Oakview Farms</a></b>. </div>
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One stand that is green all year round is <b><a href="http://www.riverviewherbs.com/farmers-markets.html" target="_blank">River View Herbs</a></b>. Not only do they have fresh herbs, check out those stunning eggplants and peppers!</div>
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This time I picked up some thyme, oregano, sage and arugula. </div>
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<b><a href="http://selwoodgreen.com/" target="_blank">Selwood Green</a></b>, is an organic farm that takes farm stand to a whole other level, preparing delicious dishes made with ingredients from their own farm as well as those of their neighbours. I couldn't resist the young leeks and first spinach.</div>
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Another of my favorite vendors is Randy of<b><a href="http://www.rancheracres.com/" target="_blank"> Ran-Cher Acres</a></b>. I love their goat cheeses. <b><a href="http://onceuponafeast.blogspot.ca/2009/08/finally-visit-to-ran-cher-acres.html" target="_blank">My visit to their farm a few years ago, still brings a smile to my face</a></b>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0Xwq75LIK6B5Dccv5w8HeIvNffZtQZYLjqsQSkyT4vMct_vdJoMdVf-saaAIXN21NG6cpnqpzVjEOqI7Co9Y7MPwALKm5miXtBqqUPySRRvNQo101WnnnVJbvqw6J6yFBR94/s1600/Cheelin+dumplings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0Xwq75LIK6B5Dccv5w8HeIvNffZtQZYLjqsQSkyT4vMct_vdJoMdVf-saaAIXN21NG6cpnqpzVjEOqI7Co9Y7MPwALKm5miXtBqqUPySRRvNQo101WnnnVJbvqw6J6yFBR94/s320/Cheelin+dumplings.JPG" width="320" /></a></div>
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Although,I usually purchase "ingredients" at the market, I couldn't resist these pot stickers from <b><a href="https://www.facebook.com/HalifaxSeaportFarmersMarket" target="_blank">Cheelin Restaurant</a> </b>one of the many delicious ethnic food vendors.</div>
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Next up, a trip to the <b><a href="http://historicfarmersmarket.ca/" target="_blank">Historic Properties Farmers Market </a></b>- never as busy, but still has some of my favorite vendors to chat with - Unfortunately<b><a href="http://onceuponafeast.blogspot.ca/2010/12/spice-man-epices-de-cru.html" target="_blank"> the Spice Man</a></b> who distributes spices from<b><a href="http://www.epicesdecru.com/fr/" target="_blank"> Epices de Cru</a></b> didn't have any Turmeric, so that will mean another visit soon. </div>
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I've already mentioned my score of lamb from Marg Zillig, but on defrosting the last package of chops, I realized that there were only 2, so of course a stop to chat with Bill Wood of Wood 'n Hart Farm meant a purchase of two more chops to make a lovely meal. </div>
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And while I truly miss my friend Peter and the rest of The Fish Shop team, I did buy some lovely cod fillets, caught locally and distributed by <b><a href="http://evansfreshseafoods.com/" target="_blank">Evan's Fresh Seafoods </a></b>(his fish can be found at both Halifax Markets & the restaurant serving great fish & chips, etc is at the <b><a href="http://www.alderneylanding.com/market/" target="_blank">Dartmouth market at Alderney Landing</a></b> )</div>
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A visit to Ted Hutten and his crew at<b><a href="http://huttenfamilyfarm.com/" target="_blank"> Hutten Family Farm</a></b> always has heritage and other interesting varieties like these carrots that when sliced into rounds will be so pretty in the chicken soup for the Passover seder. The <b><a href="http://recipesfrom4everykitchen.blogspot.ca/2009/11/pecan-brussels-sprouts.html" target="_blank">Brussels sprouts, will probably be roasted</a></b> this week. </div>
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Last, but not least this week, some smoked turkey from<b><a href="https://www.facebook.com/pages/Sweet-Williams-Country-Sausage/159723580750850" target="_blank"> Sweet William's Country Sausage</a></b>, found at both markets.</div>
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Huge thanks to all of you for the efforts you put into the food I serve at my table.</div>
Ruth Danielshttp://www.blogger.com/profile/11173472189049022779noreply@blogger.com0