Kitchen Tip of the Week: Controlling Wasps

28 08 2009

Yellow Jacket

Wasps (the insects) are common around outdoor gatherings toward the end of summer.  It’s pretty much guaranteed if you’re eating or drinking on a patio in late August, wasps will soon join the party.  Unless you happen to be allergic to their stings, they’re basically harmless but they can be very annoying.  In fact, there were so many buzzing around me the other day when I was trying to read on my porch that I had to go back inside. 

I spoke to a pest control expert and he told me that business has been steady this year in Toronto.  We had a lengthy garbage strike earlier this summer and the wasp and insect population exploded with all of the garbage that sat around outside for weeks. Luckily there are a few ways to keep the pests under control:

Keep BBQs and Recycling/Garbage Bins Clean

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Prevention goes a long way in controlling wasps.  If there is nothing to attract them, they’ll be less likely to come around.  Clean barbeque grills after use and discard any old food that falls through the grill. Keep outdoor garbage and recycling bins clean: rinse with a hose and use an environmentally friendly cleaner such as vinegar, baking soda or eco-friendly dishwashing soap (bleach is not recommended as it may contaminate the organic waste).  Many municipalities allow green bins to be lined with recyclable bags which helps keep spills and mess to a minimum.  

Dryer Sheets

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I had heard that dryer sheets repel wasps but was skeptical.  So I purchased a box of Bounce sheets (I’m not endorsing a particular brand, it was just what was in stock) and headed outside with my book.  I placed a dryer sheet on my footstool and settled in to read for a half hour or so.  Not a single wasp came near me.  It’s hardly scientific proof but I’ll definitely be arming myself with a dryer sheet or two the next time I sit outside during wasp season.

Wasp Traps

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Building a simple wasp trap from a used plastic bottle will capture some of the bugs and draw them away from people.  It costs nothing and takes minutes to put together.  Check out How to Make a Wasp Trap for step-by-step instructions with pictures. You can also purchase attractive glass traps that can be hung around your property.

Exterminators

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If there is a wasp nest in a place where it could endanger people (particularly if someone is allergic), consult an exterminator about getting rid of it.  They can help you decide if the nest should be destroyed and safely deal with it if necessary.

Update: I have heard from a couple of people about putting up fake ‘wasp nests’ made of fabric to deter wasps.  Apparently they are territorial and won’t go near an area they believe has been claimed by other wasps.  It’s an environmentally friendly option because they don’t contain chemicals or kill the wasps.  A fruit store near my house has a number of them mounted near the outdoor displays to keep pests away from the fruit.  Check out Waspinator.com for more information.

In addition to wasps, apparently it’s been a bad year for fruit flies as well.  Check out my tip from last summer, How to Get Rid of Fruit Flies, for some advice in getting rid of them.

There is a new Kitchen Tip of the Week posted each week.  You can also check out the archives for more helpful tips and tricks.





Farmer’s Market Report – August 26th, 2009

26 08 2009

 

Ontario Peaches - August 2009

Ontario Peaches - August 2009

Before I talk about my recent market visit, I would like to address the terrible weather that has recently taken its toll on Ontario and Eastern Canada (tornadoes and a hurricane, respectively).  My thoughts are with everyone who has been affected by these disasters. The ‘Kitchen Tip of the Week‘ I coincidentally posted last week talks about how to tell if stuff in your fridge is ok after a power outage.  After the Ontario storms we lost our power three times so the information was timely for me as well.  I hope everyone stays safe and healthy during these trying times.

Tomatoes

Meanwhile, the farmer’s markets continue to thrive and this past weekend was the best I’ve seen this summer.  The stands were overflowing with local bounty – corn, melons, peaches, peppers, blackberries, raspberries, zucchini, garlic,onions, blueberries… the list goes on and on.  The notable exception was tomatoes.  There was one stand with a few cherry tomatoes, some plum tomatoes and a few field varieties but it was pretty meager overall.  I’m beginning to think that we might not get many good tomatoes this year. We’ll see in the next couple of weeks.  In the meantime, if you’re looking for a delicious dish using cherry tomatoes, try my recipe for Roasted Cherry Tomato Pasta.  Roasting the tomatoes enhances their sweetness so even mediocre tomatoes will become rich and flavourful.  If you are lucky enough to find good tomatoes, try a classic Caprese Salad – it’s a summertime favourite that can’t be beat.

Melons

 

 

Muskmelons (also commonly called cantaloupe)

Muskmelons (commonly called cantaloupes)

 

 

There were all sorts of different melons at the market including bitter melon, yellow watermelons and muskmelons. One of the farmers was giving out samples of her watermelon and muskmelon so I asked if muskmelon is the same as a cantaloupe. She said that they’re similar but not the same.  I did some research and the answer is … somewhat confusing. Technically, cantaloupes aren’t grown in North America but most vendors label muskmelons as cantaloupes.  They look and taste very similar so they can be used interchangeably in recipes.  A classic way to serve muskmelon/cantaloupe is to wrap chunks of the melon with cured ham such as proscuitto or serrano.  The salty meat paired with the juicy sweet fruit is an irresistible combination.  It makes a great hors d’oeuvres for cocktail hour with a cocktail or glass of sparkling wine.

 

Melon wrapped with proscuitto makes a classic hors d'oeuvre

Melon wrapped with proscuitto makes a classic hors d'oeuvre

Other Fruit and Vegetables

Corn is king right now so take advantage of the brief season while you can. Epicurious.com has over 200 recipes using corn or you can search the archives on this site for all corn recipes. Peaches are also at their peak – check out a new recipe using peach juice: Peach Sangria.  Another popular recipe from last summer is Peach Chutney – it pairs really well with chicken and pork.  

It always makes me a little sad to know that the tremendous abundance of local produce will be almost completely gone in a couple of months so we need to enjoy it while we can!

Until next week…

Trish





A Celebration of Julia

14 08 2009

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Julia Child was an inspiration to me as I was learning to cook.  I first became aware of her when I was about 11 years old and happened to see one of her old shows, “Dinner at Julia’s”.  I was fascinated.  Although I didn’t really learn to cook until many years later, I always remembered her down-to-earth approach and accessible kitchen wisdom.

August 15th is the 97th anniversary of her birth.  Although Julia died in 2004, her spirit lives on in the cooking of millions of people around the world, including mine. In fact, my typical sign off on this website (“Bon Appétit and Enjoy”) is a nod to Julia. The popular Nora Ephron film “Julie and Julia” tells the intertwining stories of Julia Child and Julie Powell, a young office worker who cooks every recipe in Julia’s Mastering the Art of French Cooking in a year and blogs about her experience  (I must confess that I haven’t had the chance to see it yet but plan to soon).  To read the original blog by Julie Powell, check out http://blogs.salon.com/0001399/2002/08/25.html

Bon Appétit magazine has posted a menu with recipes to celebrate Julia’s birthday: Happy Birthday Julia!  The menu includes a Pissaladière Niçoise (a savoury French tart), chicken sautéed with herbes de provence, ratatouille, salad and Reine de Saba (a chocolate and almond cake) for dessert.  For another  discussion of what cooks are doing to celebrate Julia’s life, visit  Chowhound.com – Julia Child’s Birthday Dinner.

If you’re interested in cooking some of Julia’s iconic dishes or learning more about her life, some great books she’s written/co-written include:

As Julia would say: “Bon Appétit!” and Enjoy!

Trish





Farmer’s Market Report – August 12th, 2009

12 08 2009

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It’s mid-August and FINALLY the weather is starting to look like summer!  July was unseasonably cold and wet and the first part of August has been unstable with thunderstorms on a regular basis.  The forecast in Southern Ontario looks sunny and warm for the next week which should be good for the crops.

I’ve was out of town for a short time so today is the first market I’ve been to in a while.  The theme of today’s farmer’s market seemed to be Fruit.  There were strawberries, raspberries, blueberries, apricots, peaches, cherries, melons, currants, pears, apples and plums.  I picked up some cherries, raspberries and blueberries with the intention of developing some delicious desserts or breakfast pastries.  Stay tuned… 

Update: Click here for a delicious and decadent breakfast recipe using fresh raspberries – Raspberry-White Chocolate Scones

Update: Click here for a great cherry dessert: Cherry Clafoutis with Almonds

Using Fruit in Savoury Dishes

Dessert is probably the first thing that comes to mind when we think of using fruit in cooking but it can be used in savoury dishes as well.  Fruit sauces pair well with meat and seafood  – think of classic pairings such as pork chops with apple sauce or duck with cherries.  Check out my recipe for Peach Chutney if you’re looking for an interesting way to use peaches.  I also published a recent article on Suite 101.com for Spicy Apricot Glazed Shrimp – my husband called the sweet and spicy shrimp skewers ‘addictive’.  

 

Spicy Apricot Glazed Grilled Shrimp

Spicy Apricot Glazed Grilled Shrimp

 

 

Fruit Jams

Another popular way to use seasonal fruit is in jams and jellies.  Easy Drop Biscuits with Strawberry Jam or Apricot Jam will start your morning on the right note. Experiment with using plums, raspberries, cherries or blueberries instead of strawberries.  

Market Vegetables

Of course there were vegetables at the market as well.  Corn was the main attraction – huge piles of sweet, freshly picked ears were featured at a number of stands.  For an elegant side dish featuring corn, try Corn with Red Pepper and Herbs.  Tomatoes were still relatively scarce which is not surprising given the weather we’ve had. Hopefully the warm weather this week will help field tomatoes ripen and sweeten. 

Until next week…

Trish

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Learning to Cook

8 08 2009

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I used to be a terrible cook.  When I first met my husband back in university, I didn’t even know how to boil spaghetti and once messed up a boxed cake mix!  Luckily for both of us, he managed to look past my kitchen incompetence and now enjoys delicious home cooked meals and is an enthusiastic taster of my test recipes.  So how does someone go from kitchen failure to putting together tasty meals without fear?  

It takes time and a bit of patience but it can be done.  Basically, if you can read a recipe, you can cook.  Cooking needn’t be a chore or something to be feared.  If you or someone you know is interested in starting to cook, check out some of the guidelines I highlight in a recent article I wrote for Suite 101.com: Learning to Cook. So grab a knife, get in the kitchen and get cooking!

Bon Appétit and Good Luck!

Trish





Italian Summer Menu

18 07 2009
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Trevi Fountain, Rome, Italy

Summer entertaining is meant to be casual and relaxed.  People sometimes get stuck in a rut when it comes to summer cooking, opting to do the same burgers, hot dogs and potato salad because they’re easy and familiar.  I absolutely love burgers and salad but sometimes it’s fun to try something new and different.  This Italian menu is perfect for entertaining because you can do a lot of the work in advance and I guarantee it will be a crowd pleaser.  Serve the main courses ‘family style’ on a buffet table to make things easy.

Italian Summer Menu

To Start…

Tuscan Lemonade

Mixed olives

Salted Almonds

Small squares of Tomato Tart with Herbed Ricotta

OR

Zucchini Blossoms


Main Dishes…

Bucatini Amatriciana

Gnocchi with Pesto

Corn and Tomato Salad with Basil Vinaigrette

Grilled Italian Sausages

Italian Wines


To Finish…

Peach Tiramisu

Biscotti

Vin Santo

Espresso

For more great Italian ideas for the grill, see my write-up on Suite 101.com about chef Mario Batali’s cookbook Italian Grill.

Buon Appetito and Enjoy!





Farmer’s Market Report – July 6th, 2009

6 07 2009

 

Sweet local peas are at their peak in July

Sweet local peas are at their peak in July

It’s been a couple of weeks since I’ve been to the farmer’s market due to a very inconvenient city worker’s strike here in Toronto that temporarily shut down some of the markets.  However, it appears that the affected markets are going to re-open this week and luckily there are others that weren’t shuttered at all.  Good thing, because our summers are extremely short and there is a limited amount of time to get the great fresh produce that our local farmers have to offer.

Despite the unseasonably cool and damp weather this spring/summer in Southern Ontario, I was excited to see that the summer harvest has begun.  Strawberries were the main attraction and there is still a lot of asparagus available.  The very first cherries and zucchini are showing up and peas are in full swing.  Green beans and tiny baby potatoes were also abundant.  Fresh lettuces, beets, green onions, various peppers and a variety of carrots were available as well.  There is easily enough available now that you could design a menu around strictly local produce that would offer great variety and abundance.  Such a nice change from a few months ago!

Here are some simple suggestions for using what’s in season now:

Strawberries

Undoubtedly the star of the markets right now, strawberries are at their peak and don’t require too much dressing up to taste good.  Slice a few, sprinkle with a small amount of sugar and enjoy with vanilla ice cream or freshly whipped cream. You can also mix them into some vanilla yogurt.  I enjoy a few strawberries sliced on top of my cereal in the mornings and it only takes a short time to whip up some biscuits and jam for a weekend breakfast.  Stay tuned in the days to come for some new strawberry recipes I’ve been working on. 

Asparagus

Asparagus will be nearing the end of it’s season soon so it’s time to take advantage of this seasonal delight before they’re gone. I’ve posted quite a few recipes this year including a crustless quiche that’s perfect for breakfast or lunch, asparagus orzo, grilled asparagus spears with goat cheese and prosciutto and a divine roasted asparagus lasagna that is fantastic (if a bit rich!).  Check out the archives at epicurious.com for many more great asparagus ideas.

New Potatoes

Although stored potatoes are a winter staple, the first new ones of the summer have a flavour and texture that is more sweet and delicate than older potatoes.  They require little embellishment: just boil or steam and serve with a bit of butter, salt and pepper. Or make a classic vinaigrette and toss with small boiled potatoes and fresh green beans for a refreshing and simple side dish. Keep it simple and save elaborate potato recipes for fall and winter!

Peas

Fresh new peas are so sweet that they bear no resemblance to the the canned kind (or even the frozen ones that I use through the winter).  Simply boil until just cooked through (NOT to mush!) and finish with a bit of butter, salt and pepper – yum!  If you are able to find ones that are very small, they don’t even need to be cooked before adding to dishes such as pasta.  A couple of months ago, Food and Wine magazine featured a pasta with asparagus, sage and peas that was delicious.  I added a bit of chopped ham to add some protein.  It also takes advantage of the fresh asparagus and herbs that are available now. Click here for the recipe: Penne with Asparagus, Sage and Peas.

Asparagus and strawberries at the farmer's market

Asparagus and strawberries at the farmer's market

Enjoy!

Trish





To My American Friends…

4 07 2009

Happy 4th of July!  I hope everyone enjoys the holiday by celebrating with some good old fashioned American food like burgers, hot dogs and apple pie.  And if you’re feeling really inspired, why not make a patriotic flag cake? Either purchase or bake a rectangular cake (any flavour you like) topped with white icing.  Use strawberries or raspberries and blueberries to decorate the top.  You can fill in the ‘stars and stripes’ with a pastry bag of whipped cream or frosting.

American Flag Cake

Cheers and Enjoy!

Trish





Farmer’s Market Report – June 17, 2009

17 06 2009

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I visited a local farmer’s market this morning for the first time this season.  Of course, where I live (Southern Ontario), the growing season is just getting under way so the options were still fairly limited.  The weather has been unseasonably cool this year so some fruits and vegetables may be a bit behind.  However, I was pleased to see lots of strawberries and asparagus as well as radishes, green onions, spinach, baby cucumbers, peas, fresh herbs and rhubarb.  The fun thing about visiting the market on a regular basis is that the offerings change from week to week and get better as the summer progresses.  I like to select what looks good and then decide what to do with them when I get home.  Some ideas I had for this week’s purchases include:

For more ideas, check out the list of fruits and vegetables listed under ‘Categories’ on the right side of the screen.  Clicking on ‘Rhubarb’, for example, will give you all the rhubarb recipes on the site.

Enjoy!

Trish





Slow Food

3 06 2009

 

The Slow Food movement encourages taking time to cook and enjoy meals

The Slow Food movement encourages taking the time to cook and enjoy meals

I recently became a member of Slow Food International.  Slow Food is the name of a non-profit organization founded in 1986 by a man named Carlo Petrini in Bra, Italy. It started as a reaction to the opening of a McDonald’s near Rome’s famous Spanish Steps but has grown to a worldwide following of more than 100,000 members in 132 countries.  Basically, Slow Food is the opposite of fast food – it advocates taking time to cook and enjoy meals rather than gulping down a hamburger and fries on the go. There is also an emphasis on where food comes from, how it tastes and how our choices impact the world. I’m not a humorless militant about it (and yes, I do eat fast food on occasion) but I think that many of us have become a little disconnected from the idea of savouring and enjoying our meals the way many cultures do.  

I was particularly impressed (and somewhat envious) when traveling in Italy a couple of years ago and observed Italians on holiday.  My husband and I were visiting a resort town on the Tuscan coast and it was Ferragosto (August 15th), a major national holiday.  We spent the morning lounging on the beach at a local beach club but at lunchtime the lounge chairs emptied and everyone gathered to eat.  As we made our way to a nearby restaurant we watched Italian families seated at long tables heaping with bowls of homemade pastas, fish, vegetables, fruit and wine.  They took a couple of hours to enjoy their meal together before returning to the beach for the rest of the afternoon.  To me, this was a far more appealing way to enjoy a meal than shoveling in dinner while in front of the tv (which happens more than I’d like to admit). Granted, the Italian scenario was an ideal notion (on a holiday, no less) but even if we take the time now and again for a slow meal,  it’s a step in the right direction.  

If you’re interested in learning more about Slow Food, you can check out their website: www.slowfood.com. I’m not going to lie – the membership is a bit expensive and it may not be for everyone but I think it’s worth embracing at least a few of the ideas. After all, we have to eat every single day so we might as well enjoy it!

Ciao,

Trish

 

Viareggio, Italy - August 15th, 2008

Viareggio, Italy - August 15th, 2007