Scalloped Potatoes

There are few things I love more than potatoes. I think that's the Albertan in me. I have a special fondness in my little heart for those bad boys.

It's been a long time since I've lived in Calgary, Alberta. In that time I've developed a raging affinity for other foods: pasta, polenta, homemade tomato sauce, chicken liver pate, cheese, wine. In fact, I often think my food-soul is Italian. 

And I have mostly managed to shake a lot of the Albertanisms that make me think of it as "little Texas" - big money, greed, Budweiser, big oil guzzling trucks, saying "get 'er done". Not that there is anything wrong with Alberta or Texas in and of themselves - I'm just a little more West coast than that. Or as the people I work with often refer to me, a little more social-communist. And I'm okay with that. I like shopping vintage thrift and up-cycling material goods. Smart cars are an excellent way to get around the city. And sauntering from one place to another, taking time to smell the flowers and breathe the air and watch the birds and lay on the beach all while being protected by universal medicine is A-okay with me.

But try as I might - potatoes linger both in my mind and judging by the popularity of the Paleo diet, my hips too, apparently.  Smother 'em in cheesy, creamy goodness and I've got the best of all worlds.

So while Italian may be my food-soul, potatoes are my soul-food. They remind me that I stem from a meat and potatoes kinda place. Filled with big trucks, oil money and bad beer. So I hold them dear and close to my heart. That and country music.

Scalloped Potatoes

(printable recipe) - serves 4.

Ingredients:

Approx 3 Lb (6 medium sized) Yukon gold Potatoes, sliced very thinly (use a mandolin on thinnest setting).

1 Onion, peeled & sliced very thinly in the same way as the potatoes.

2 Garlic Cloves, minced.

1 or 2 Sprigs of Fresh Thyme.

1 Bay Leaf.

2 1/2 C 2% Milk or Cream.

2 Tbsp Butter.

2 Tbsp Flour.

Pinch of Nutmeg.

1 1/2 C Gruyere Cheese, grated.

1/2 C Parmesan Cheese, grated.

Coarse Sea Salt & Fresh Cracked Black Pepper.

What to Do:

Pre-heat your oven to 400 degrees F & lightly grease a 9 X 9" baking dish.

Heat a medium sized saucepan over medium heat. Add the butter and melt until sizzling - add the flour and stir constantly until fragrant and just starting to change color. Remove from the heat and add the milk, stirring to ensure it doesn't curdle. Add the garlic, thyme, bay leaf, nutmeg and a generous helping of salt and pepper. Place back on heat and stir stir stir until the milk thickens. Remove from the heat and discard what's left of the thyme stem.

Ladle a little of the liquid into the prepared baking dish, followed by closely layered slices of potatoes so they overlap. Top with some of the grated Gruyere and another ladle full of the milk mixture. Repeat until the dish is full with 1/2" of headroom - you should end up with 3 - 4 layers of potatoes, finishing with the Parmesan cheese.

Cover with tin foil and place in the oven to bake for 50 - 60 minutes. Remove the cover and continue cooking for a further 10 minutes or until cheese on top is bubbly and golden.

Remove from the oven and let sit for a few minutes before cutting into. 

Eat.

What's your background? What foods or lifestyle choices do you hold close to your heart? What makes you who you are? What do you hang on to? What do you let go of? Are there any other country fans in the house?

Figured Figs Were a Good Idea

....And I was right!

But before we get to that... I must tell you: It is an end of an era. And I'm not talking about the Lance Armstrong debacle - seriously though folks, can't we just let the guy be? Hasn't losing parts of his manly bits been hard enough on him? His tests have been clean. Refusal to participate in on-going harassment doesn't = guilt, it does however mean he might not be willing to subject his life, energy, emotions, time, and money in what could possibly be an endless (and fruitless) inquiry into his abilities. And also, why do we care so much about whether he did or didn't juice? Is that going to determine if you get that raise next month? Or establish where your next vacation should be? Or what color you decide to highlight your hair? Let the guy alone for gods sake.

Wow. That one really got away from me. Uhhh....

Right. End of an era. I'm moving across the country tomorrow from Victoria to Toronto. Holy crap.

As I said yesterday on Gastronomical Sovereignty, everything is in boxes, the movers just came, and I will be sleeping on quality MEC camping gear for the next 9-14 days until my shit shows up at the new place. So I'm leaving you with two gifts over the next two weeks...

The first is a fabulous guest post next week from the ever amazing Courtney @ The Fig Tree. She's got a real gem in store for you! 

The second is a recipe inspired by the title of her blog.... because I figured figs were a good idea. And as I said above, I was right! But c'mon, let's be honest here - when am I ever not right?

Figs are just about everywhere right now. Soft, juicy, deliciously tangy yet tenderly sweet... I love me some figs!

When brother was in town visiting this week I picked up a basket at the farmer's market. And boy sure as heck as ants on a log I was happy that I did! This little dish is simple, quick, and fabulously sweet yet salty to boot!

I suggest you make some for yourself. Soon.

Stuffed & Tucked Prosciutto Wrapped Figs
(printable recipe) - serves 4.

Ingredients:

4 Ripe Figs.
6 Oz Quality Soft Goats Cheese.
4 Big Basil Leaves.
4 Thin Slices of Prosciutto.
4 Tbsp Local Organic Honey.
'Lil Balsamic Reduction.
Small Handful of Toasted Walnuts, roughly chopped.
Fresh Cracked Black Pepper, to taste.

What to Do:

Pre-heat your BBQ to medium-high heat.

As that warms, place the goat cheese and black pepper in a bowl and mash together.

Make a thin slit in the side of each fig to the center. Gently stuff with an ounce or so of peppery cheese and place basil leaf on top of the cut. Carefully wrap in a piece of prosciutto and carefully press to hold.

Place figs on the grill and BBQ for about 1 and a half to 2 minutes per side or until prosciutto is crisp and cheese is oozy.

Plate and drizzle with honey, balsamic reduction and sprinkle with a few chopped nuts.

Eat.

Wish me luck, my lovelies!

Rippin' Another Blog: Sweetly Serendipity

Who doesn't love a good - and I mean good - side dish?

I've been saying for years that I think it's the sign of a good chef who can lovingly make the side dish as interesting, flavorful, and delectable as the main. 

And you know what? .....Taryn @ Sweetly Serendipity is a pro. Not to mention an awesome super babe. Hey - when a girl can make vegetables taste the way she did, a girl's gotta butter her up. Besides, how else am I gonna talk her into coming to Victoria to cook me dinner?

...Starting this week, "Post from Another Blog" posts are going to be a little different around here. Instead of simply (and separately) picking a recipe from any old blog we felt like, Haydn and I are taking turns choosing a blog from which we will both select a recipe from and see what we come up with. Will we choose the same recipe? Will we choose different ones? The suspense is killing me! Okay, maybe not. But I think it'll be more interesting, yes?

So for this week's blog, we're taking on Taryn. I chose Taryn because I know her from The Secret Recipe Club and after having made her fabulous rice pudding, I felt like the woman and her blog deserved more props because as I said earlier, she's kind of awesome.

And this time around, just as the first, she did not disappoint. I only have 3 words for you: Summer. Vegetable. Gratin.

The crunchyness of the breadcrumby salty Parmesan, sweetness of the caramelized onions, delicateness of the Summer friendly squash, and acidity from the tomatoes made this a highly enjoyable side that I plan on making again. For reals. Thank you Taryn darling!

Summer Vegetable Gratin

(printable recipe) - serves 4.

Ingredients:

1 Lb Zucchini, sliced into 1/4" thick rounds.

1 Lb Yellow Zucchini, sliced into 1/4" thick rounds.

3-4 Large Ripe Tomatoes, sliced 1/4" thick.

2 Medium Onions, halved and sliced thin (approx. 3 cups).

2 Medium Sized Garlic Cloves, minced.

1 Tbsp Fresh Thyme, stemmed and chopped.

6 Tbsp Extra Virgin Olive Oil.

1 Handful Fresh Basil Leaves, chopped or roughly torn.

1 C Panko Crumbs.

1 C Parmesan Cheese, grated.

Coarse Sea Salt and Fresh Cracked Black Pepper.

Extra Virgin Olive Oil.

What to Do:

Toss the zucchini in a colander with a good helping of salt. Let sit for about 45 minutes and drain well - you may want to pat dry with a tea towel to remove excess moisture. 

In a separate colander (or lay on a towel on the counter) - do the same with the tomatoes. 

As your veggies de-moisturize, heat a couple Tbsp of oil in a large saute pan over medium heat. Once hot, add the onions. Stir well. Turn the heat down to medium-low and slowly caramelize them, stirring every few minutes or so until dark golden brown. Remove from the heat and set aside.

Pre-heat your oven to 400 degrees F and spray a 9 X 9" baking dish with non-stick spray.

As the oven heats, combine the garlic, 3 Tbsp of oil, a good helping of pepper and thyme in a mixing bowl. Add the zucchini and toss well to coat.

Pour the entire zucchini bowl into the prepared baking dish, topping with the onions and finishing off with the tomatoes, overlapping just slightly.

Place in the oven and bake 40-45 minutes or until the tomatoes are pulling away from the sides of the dish and the edges are just starting to brown.

In a bowl, mix together the panko, parmesan and a Tbsp of oil. Remove the dish from the oven, turn the heat up to 450 degrees and top with this mixture. When the oven is ready, place back inside and allow the top to brown and crust (approx 5-10 minutes). 

Remove from the oven, top with the basil, and serve.

Eat.

What's your favorite part of a meal? Appeteaser? Main? Side? Dessert? The alcohol?

This post is linked up with Cast Party Wednesday; Whole Foods Wednesday; Frugal Days, Sustainable Ways; The Wednesday Fresh Foods Blog Hop; Showcase Your Talent Thursday; Keep it Real Thursdays; Full Plate Thursday; Tastetastic Thursday;

Pickled Fennel with Orange

 Good morning sugar pops!

There are some traditions we could stand to lose - witch burning, paying for medical care, exclusively heterosexual marriage... 

But then there are some that we need to fervently grab onto. 

One of these, is preserving food.

It's something many of our parents, their parents, and their parents before that have done for centuries but in a pro-mass produced, anti-think consumer culture it seems to have fallen by the way side. After all, why would we go to all that trouble to collect an abundance of one particular food stuff, process it ourselves and make space to keep it in when the big chain grocery store down the street has everything we could possibly ever want or need? 

For me there are three reasons.

First, it's a well known fact that Vancouver Island has only about 3 days worth of food available to us, should all shipments cease due to natural or man made disaster. That's not very long. And when people get hungry, they get scary. It only makes good food sense to make sure we have our own back ups in case of emergency. And if you don't believe me, ask the folks at Doomsday Preppers.

source

Second, all that handy-dandy-ready food at the grocery store? Most of it's filled with shit you don't wanna eat. From GMO corn and soy, to artificial "natural" flavors and colors, to preservatives, to who the ef knows what else. Every action has an opposite and equal reaction. In other words, everything you eat effects how you feel, look, and do. What do you think those additives, fillers, replacements, etc... affect you?

And third, it's fucking fun. And if it isn't, it should be. Preserving food - whether it's curing, canning, pickling or otherwise - is a fundamental knowledge to our survival as a species. That's pretty neat. And the more we embrace that, the more bourbon soaked cherries we'll have for the year. Now that's fun.

For this week's recipe from another blog, I decided to opt less for boozy fruit and more for citrusy fennel - if for no other reason than because I got a shit ton of fennel from our CSA over the past 2 weeks. ¡DPM! Does - a Brooklyn based duo creating recipes from Clara's Abuelita  in Argentina - make a damned good batch of pickled fennel. So I'm sharing it with you...

Pickled Fennel with Orange
(printable recipe) - makes 1 500ml Jar.

Ingredients:

4 Medium Sized Bulbs of fennel, very thinly sliced (a mandoline is useful here).

1 Tsp Fine Sea Salt.

1 Orange for zest cut into thin strips.

6 Tbsp white wine vinegar.

6 Tbsp orange juice.

2 Tbsp sugar.

4 Whole black peppercorns, cracked.
A Couple Sprigs of Fennel Tops (optional).


What to Do:

Toss the sliced fennel in a shallow bowl with the salt. Let them stand for one hour.

Meanwhile, sterilize your jar(s), lid(s), and ring(s). You can do this in a water bath canner if you have one or if you don't just use a very deep wide stock pot with one of those old fashioned metal steamers laid out in the bottom. This will keep the jars off the bottom of the pot so they don't break. Fill the pot with water and bring to a rolling boil. Using a pair of tongs with rubber bands wrapped around the ends to prevent slippage, carefully place the jars, lids and rings in the water in batches so they fit comfortably with 1 to 2" of water above the jars and boil/sterilize for about 15 minutes. Carefully lift jars, lids and rings out of the water and set aside on a clean, dry surface. Sterilized!

If any brine exists in the bowl after this time, drain and toss the slices with the orange zest. Pack them into a sterilized pint jar, placing a fennel sprig or two against the side of the jar is using.

In a saucepan, heat the vinegar, orange juice, sugar and peppercorns over medium high heat. Bring to a simmer, stirring constantly to dissolve the sugar. Pour the hot liquid over the fennel, leaving 3/4" of head space at the top of the jar. 

Secure rims and lids on the jars and place back in the boiling water to ensure seal for 15 minutes. Carefully remove from the water and allow to set and cool to room temperature. You may hear a "ping" noise coming from the jars - this is an excellent sign. Once cool, check to make sure the rings have in fact sealed and refrigerate any that don't.

Those that are sealed can be stored for many weeks while any open jars should be used within a week or two.

Eat.

Do you know how to preserve food? How about small rodents? Do you think "preserving" this kind of knowledge is important?

 

This post is linked up with Cast Party Wednesday; Whole Foods Wednesday; Fresh Foods Blog Hop; Frugal Days Sustainable Ways; Full Plate Thursday; Keep It Real Thursday; Showcase Your Talent; Tastetastic Thursday; Wellness Weekends; Fresh Bites Friday; Foodie Friday; Carnival of Home Preserving.

Strange Brew Diaries #1 - Driftwood Brewery

The Lowdown:

["This movie was shot in 3B - three beers - and it looks good, eh?" - Bob McKenzie.]

Remember being a kid in a candy store? All those choices. All those, seemingly, difficult decisions. Well, this same feeling can be recreated when you're 19+ in beautiful Victoria, British Columbia. I've heard a rumor on more than one occasion that we have more micro-breweries per capita than anywhere in the world. With a population of 344,000 for the greater Victoria region (a mere 80,000 for Victoria), we support five breweries, four brewpubs, and two cider houses. Needless to say, we love our local brew. I am no exception to this. 

Unlike a lot of cities that boast abnormally high amounts of beer-snobs, Victoria is fairly mellow. We know what we like and we have no desire to defend or push our opinions (at least while we are sober). That, and we don't have the urge to produce the hoppiest beer ever (that a lot of west coast American Breweries seem to do). Don't get me wrong, I love me a good IPA and the distinguished bite that it gives. But seriously, extremely hoppy does NOT always equal extremely good. I'm sick of going to beerfests and listening to people only talk about the hoppiest beer they've had. News flash, there are dozens of varieties of beers for a reason. So get off your high-horse, get rid of your pompous attitude, try thinking for yourself (aka not just following fads), and explore the amazing variety of craft beers that your local region has to offer.

[(To Pam in a beer tank that's being flooded with beer) " My brother and I used to say that drownin' in beer was like heaven, eh? Now he's not here, and I've got two soakers... this isn't heaven. This sucks" - Bob McKenzie.]

This, as the title kinda sorta states, is my first ode to one of my favourite local breweries and one of my favourite movies. This episode features three beers from the all-star line up that Driftwood Brewery offers. I personally love their desire to create west coast variations of traditional beers (excuse for for 5 minutes while I refresh my refreshments). Yup, that was good.

I've never cooked with beer before. I mean, how could you possibly have the will power to let a beer sit in the fridge all lonely, begging you to consume it, while it waits for the day that it can be used in some (hopefully) glorious experiment. Mmmmmmm beer. I mean, it's the only alcoholic beverage that is acceptable to drink for breakfast, lunch, or dinner. Seriously, I'm sure Captain Crunch even has a beer pairing (although,that shit will still cut the roof of your mouth). Anyway, this is the first three course beer-oriented meal plan that I have produced. I hope you enjoy all, or one of these recipes, and that they maybe inspire you to try this with your local breweries. I will definitely be doing this with the remaining 10 local breweries so check out the Strange Brew Diaries periodically.

[(Bob Mckenzie to his dog) "Eh... Hosehead, once you get there you can have all the free beer and sausages you want" - Bob McKenzie.]

The Playlist:

Driftwood Ale Onion Soup

4 Red onions, sliced thinly

4 cloves Garlic, minced

1/2 cup Butter

3 cups Driftwood Ale

4 cups Beef stock

3 tbsp Red wine

1 tbsp Grainy mustard

1 sprig Rosemary

Parsley, chopped for garnish

Driftwood Farmhand No-Knead Bread

4 cups Wholegrain flour

1/2 cup Wholegrain flour

1/2 cup Water (as hot as your tap goes)

12 oz Driftwood Farmhand Ale

2 1/2 tsp Yeast

1/2 tsp Sugar

1 tsp Salt

Cornmeal

Driftwood White Bark & Lemongrass Muscles on Pappardelle Noodles 

2 lbs Salt Spring Island muscles

1 lb Manila Clams

2 cups Driftwood White Bark Belgian-Style Wit

3 Shallots, diced

3 cloves Garlic, minced

1 stalk Lemongrass, inner core only minced

1 tbsp Parsley, minced

2-4 tbsp Butter

1 tbsp Olive oil

1 tsp Red mustard seed, freshly ground

1 tsp Orange zest

1/2 tsp Chili flakes (optional)

1 box Pappardelle noodles

Salt & Pepper, to taste
Cornstarch & Water, to thicken sauce if desired.

Beat Caprise Insalata w/ Driftwood Ale Balsamic Reduction

3 Beats, boiled and pealed

250g Buffalo mozzarella*

3 Tomatoes, sliced in disks

10 - 15 Fresh basil leaves

10 - 15 slices, Spicy smoked meat**

1/2 cup Driftwood Ale

1/2 cup Balsamic vinegar

2 tsp Orange zest
1-2 tbsp Honey, depending on sweetness desired

*I prefer a sharp cheddar though.
** Capicollo works well, or any spicy salami.

The Skinny:

 Driftwood Ale Onion Soup

1. Melt butter in a large sauce pan. Add the onions and garlic and saute for about 40 minutes.
2. Add wine to deglaze pan for about 3 minutes.
3. Add remaining ingredients, cover, and simmer for 40 minutes. Remove rosemary sprig and serve warm. You may also serve with crusty bread and Gruyere cheese to make it a more authentic French onion soup.

Driftwood Farmhand No-Knead Bread

1. Mix water, yeast, sugar, and 1/2 cup flour into a large bowl. Cover with a dampened cloth and allow to sit for 30 minutes.
2. Mix in Driftwood Farmhand ale. Once mixed in, add the remaining flour and salt and mix until a tacky ball forms. If it is too dry add more beer, and if it is too tacky (sticking to bowl and not forming a ball) add more flour. This is not a science.
3. Cover with a warm damp cloth and allow to sit for 4 hours. If you want to speed up the process, place in an oven that is around 70*F for 2 hours. It works best if you turn on your oven and set it to 150* then turn it off for about 10 minutes (of course, every oven is different).
4. Form dough into a ball by scraping the outside of the bowl with a non-stick rubber scraper and putting in towards the centre. Take this ball and place it on a well floured surface. Form it into the desired shape (I prefer the shape of a French loaf). Sprinkle flour on top.
5. Put cornmeal on a heavy baking pan and place the loaf shaped dough onto the baking pan. Cover with a dry towel and allow to rise for another hour. Take a sharp knife and put a long slit down the centre of the loaf.
6. Place an oven-safe dish half full of water on the lower oven rack and the baking pan (with the dough) on the middle oven rack. Bake at 425* for 35 minutes.
7. Place bread on a cooling rack and allow to cool.

Driftwood White Bark & Lemongrass Muscles on Pappardelle Noodles

1. Rinse and de-beard the muscles and clams under cold water. Discard any of the muscles or clams that do not close, as they are dead. Set aside.
2. Cook the pasta as directed on the packaging. Set aside.
3. In a large, shallow pot add the oil, shallots, garlic, salt & pepper, and lemon grass. Cook on medium heat until shallots start to become translucent (about 3 minutes). Add the Driftwood White Bark and bring to a rolling boil, then add the clams and muscles and cook until they open (about 5-10 minutes). After cooked, transfer the muscles and clams into a separate bowl.
4. To the pot: add parsley, 2 tbsp of butter, chili flakes, orange zest, and mustard seed. Bring this to a boil and add more butter if desired (helps reduce the bitterness).
5. Place the muscles and clams onto the noodles and drizzle sauce onto the pasta.
6. Crusty bread can be used to soak up the remaining sauce.

Beat Caprise Insalata w/ Driftwood Ale Balsamic Reduction

1.  Slice the beets, tomatoes, and cheese about 1/3 inch thick. Layer the salad so that equal amounts of each ingredient are present (IE: beat, tomato, salami, cheese, basil, etc.)
2. In a large, shallow sauce pan combined the Driftwood Ale, honey, orange zest, and balsamic vinegar. On medium-high heat bring to a simmer and allow for the mixture to reduce to a syrupy texture (about half of the volume).
3. Add 2 tbsp more Driftwood Ale to the reduction and mix well (this will make the beer's flavour more pronounced).
4. Drizzle on the caprise insalata and enjoy.

Featured on: Food Renegade, Chef in Training, 33 Shades of Green, Premeditated Leftovers, 

Stay Rad - h