To all my Canadian friends and family – Happy Canada Day! Today is a great day to kick back with a uniquely Canadian drink such as a Caesar Cocktail or some local wine or beer and enjoy the holiday. A lot of great fruit and vegetables are in season right now so celebrate with a ‘Canadian inspired’ barbeque with your friends and family!
Cheers and Enjoy!
Trish
Now that summer has finally arrived, the weather is nice enough that cooking often moves outdoors to the barbeque. Whether you cook on gas or charcoal, there is nothing like a nice steak or ribs cooked to perfection on the ‘que. In addition to the usual burgers and meats, I also like to grill vegetables and fish. To do this, you may need a grill pan so your meal doesn’t wind up falling through the grate and getting charred to a crisp.
Grill pans can usually be found for less than $15 at many hardware stores and supermarkets
Inexpensive grill pans can be found at hardware stores, supermarkets, kitchen stores and places that specialize in barbeque equipment. They are typically metal with medium sized holes along the bottom so smaller items can cook efficiently and still get a great smokey flavour (particularly if you’re cooking over charcoal). There are also mesh grill pans available from stores such as Williams Sonoma. They are a bit more expensive but come in a variety of shapes and sizes. I like the mesh ‘skillet’ I got last year because it cleans easily and the handle doesn’t get too hot (although I usually use an oven mitt anyway, just to be safe).
A mesh grill pan keeps cut up vegetables from falling through the grate
If you don’t have a grill pan and find yourself in a situation where you need one, it’s easy to improvise one for very little cost. Here’s what you’ll need:
Use a disposable foil pan in any shape and size you wish
Use the tip of a sharp knife to pierce the foil pan, twisting it to make the hole bigger
The finished product doesn't look fancy but it gets the job done
A word of caution: Be careful when removing the foil pan from the hot grill. They are flimsier than metal pans so use oven mitts and transfer the pan immediately to a baking sheet or large plate to carry.
Enjoy!
There is a new Kitchen Tip of the Week posted each week. You can also check out the archives for more tips and tricks.
Welcome to summer, at long last! This year the first day of summer also coincides with Father’s Day (and my parents’ 40th wedding anniversary – Happy Anniversary!). Now that the weather is warming up and casual entertaining is moving outdoors, a sweet-tart adult lemonade is the perfect drink to get festivities rolling.
This refreshing version of lemonade draws its inspiration from the idyllic notion of Tuscan afternoons amongst the olive and lemon groves, sipping chilled limoncello. Limoncello is a lemony Italian liqueur that is actually from the Amalfi coast in Southern Italy but it is enjoyed throughout Italy and around the world. I have to admit to shamelessly adopting the ‘Tuscan’ descriptor to make it sound more appealing. It’s a bit of a joke that anything labelled ‘Tuscan’ tends to sell, whether or not it actually has anything to do with Tuscany (As an example, see ‘Tuscan’ frozen pizzas, or an article from the satirical magazine The Onion: “Area Woman Will Eat Anything with ‘Tuscan’ in Name“). Call it what you will, this is a great summer sipper that is perfect as an afternoon drink or pre-dinner aperitif.
Dream of Tuscan sunsets while sipping a pre-dinner adult lemonade
This can be made for 2 people, or served by the pitcher for a crowd – I have given instructions for both. You can also lighten it up by using sparkling water in place of the prosecco/sparkling wine.
Helpful tip: Use fresh lemon juice instead of the bottled kind if possible. To get the most juice from a lemon, roll it on the countertop before cutting it open, pressing down on it so the insides break up a bit. Keep lemons at room temperature instead of in the fridge.
Tuscan Lemonade
Makes 2 drinks – see below for pitcher proportions to serve a crowd
To Make a Pitcher of Lemonade:
The proportions for 2 drinks are 3:2:8 so you can adjust it accordingly for a group. For 8 people, you would need:
Cheers and Enjoy!
A refreshing adult lemonade that's perfect for hot summer days.
It’s farmer’s market season again! Within the next two to three weeks, most seasonal farmer’s markets in North America will open for the summer. In many areas there’s not a lot available yet but soon the stalls will be overflowing with fresh fruit and vegetables.
Cookbook author Anita Stewart has compiled a list of the top Canadian farmer’s in this month’s Canadian Geographic magazine. Her picks include the Halifax Farmer’s Market, Saskatoon Farmer’s Market and Trout Lake Farmer’s Market in Vancouver. Click here to read the article in its entirety: Top Ten Canadian Farmer’s Markets.
In the United States, Santa Monica Farmer’s Market and St. Paul’s Farmer’s Market in Minnesota are just two great examples of what shoppers can expect at local markets. Read more about America’s Best Farmer’s Markets at msnbc.com.
Of course these lists are very subjective so take them with a grain of salt if your favourite market isn’t mentioned. To find a list of markets in your area, a quick Google search should point you in the right direction (this site gets hits from readers around the world so unfortunately I couldn’t begin to list all the resources for every area). As more people become interested in eating local and seasonal foods, farmer’s markets will continue to grow and flourish, which benefits us all. It’s a great alternative to shopping strictly at supermarkets and big box stores and the whole family can get involved.
To get the most out of your farmer’s market experience, check out a recent article I wrote for Suite 101.com: How to Shop at a Farmer’s Market. I offer some suggestions for enjoying your time at the market and making the experience hassle-free and enjoyable.
Be sure to check back throughout June, July and August for regular market reports about what is in season plus tips and recipes to make the most of summer’s bounty.
See you at the markets this summer!
Trish
Almost everyone is familiar with a Bloody Mary – a tomato juice based cocktail that is popular on brunch menus across North America. However, there is a uniquely Canadian cocktail that is similar to a Bloody Mary but (in my humble opinion) is even better. The Bloody Caesar (or Caesar) was invented in 1969 by bartender Walter Chell in Calgary, Alberta. The ingredients sound a bit odd – clamato juice (clam juice + tomato), vodka, worcestershire sauce, tabasco and celery salt – but the sum is greater than the parts. A properly mixed caesar is a thing of beauty and is perfect for a summer barbeque or brunch party.
To celebrate the 40th anniversary of the caesar’s invention, the Westin Calgary is hosting a celebration. For $199 (CDN) a night double occupancy, you can stay at the hotel and indulge in caesar-inspired drinks and appetizers. For those of us who can’t make it to Calgary, caesars are easy to make at home and the perfect tipple to celebrate the Victoria Day long weekend. In Canada, Mott’s Clamato juice can be found in virutally any grocery store and many liquor stores even sell pre-mixed caesars in bottles. In the United States, clamato can sometimes be found at supermarkets or Latino markets. Occasionally bars in major tourist areas such as Las Vegas will make caesars if you ask. Mott’s also sells a special ‘Caesar Rimmer’ to garnish your glasses but regular celery salt works just as well.
Bloody Caesar Cocktail
Makes 2 drinks – can easily be doubled
Cheers and Happy Victoria Day Weekend to all my Canadian readers!
A homemade Nova Scotia-style donair in a pita
Donairs are a popular fast food in Canada’s Maritime provinces, particularly in Halifax, Nova Scotia. It’s a local interpretation of a classic Turkish doner kebab. Donairs are made with spiced meat and served with a sweet-garlicky sauce in pitas, on pizzas or in submarine-style sandwiches. My grandmother was quite fond of donairs and would sometimes take us to the local Pizza Delight so she could have one. You can even buy donair ‘kits’ of meat, sauce and pitas in some Maritime grocery stores and I would take one to her house on occasion for a donair lunch. I have also seen the kits in the frozen section of Sobey’s stores in Toronto. However, it’s pretty easy to make a reasonable version at home and doesn’t require anything too exotic – most of the ingredients should be available at the supermarket. It may not be quite the same as your favourite take-out donair but it will do in a pinch until your next trip down East!
Nova Scotia-Style Donairs
Makes 6 donair pitas
Sauce
Donair Meat
For Assembly
To Make Sauce:
To Make Donair Meat:
To Assemble Pitas:
Warning: These donairs are very garlicky! Avoid social situations and vampires after eating.
Bon Appétit and Enjoy!
Corn scallop is classic comfort food. I recently made it for Thanksgiving dinner and it was a hit. It’s quick and easy to prepare and can be assembled in advance and baked when guests arrive, allowing you to focus on other last-minute tasks. I was fortunate enough to find some local corn (likely the very last of the season) but you can easily use canned or frozen corn if it’s no longer available fresh in your area. It’s an appropriate dish for both summer and early fall.
This makes quite a bit of casserole, about enough for 10 as a side dish, assuming there will be other vegetables and side dishes as well.
Corn Scallop
Makes about 10 servings as a side dish
(VEGETARIAN)
Bon Appetit and Enjoy!
Corn Scallop. Not the most elegant looking dish but tasty nonetheless!
As summer winds down and crops are being harvested, there is still a lot going on at the farmer’s markets in Southern Ontario. Here are some observations about what’s happening this week:
It’s a great time to enjoy the abundance of the season so take advantage of it if you can!
Ciao,
Trish
I recently paid a visit to Harvest restaurant in the bucolic countryside of Eastern Ontario (see Late Summer in Wine Country). Chef/owner Michael Potters bases his menus on what is in season and available, sourcing as much as possible from local purveyors. One of the salads on the menu was an heirloom tomato and Fifth Town goat cheese salad with sherry vinaigrette. It inspired me to come up with my own version. It’s similar to a caprese salad but the goat cheese and dressing give it a bit of a different flavour.
If you don’t like goat cheese (and I must admit, it’s not my personal favourite), you can use any kind of creamy mild cheese, such as a creamy sheep’s milk cheese, mild feta or even fresh mozzarella. Because this salad is so simple, it’s important to use the very best ingredients you can find so skip it if you can’t find good tomatoes. Sherry vinegar should be available at most grocery stores. This salad makes a great starter or light lunch with some crusty bread.
Heirloom Tomato Salad with Goat Cheese and Sherry Vinaigrette
Makes 4 appetizer sized servings
(VEGETARIAN)
I had the pleasure this past weekend of visiting my brother-in-law Dan and his wife Jenn in Belleville, Ontario, which is about a two hour drive from Toronto. The surrounding countryside of Prince Edward County (or ‘The County’, as it’s known by locals) has been getting a lot of attention over the past couple of years as an up-and-coming destination for food and wine lovers. Despite its proximity to Toronto, it’s a world away from the hustle and bustle of the big city. We toured the county and spent the day sampling some of the best food and wine it has to offer. Here are some of the highlights:
Modern art and architecture at Fifth Town Artisan Cheese
Our first stop was Fifth Town Artisan Cheese in Picton. Established this year, Fifth Town makes artisanal cheeses from local sheep and goat’s milk. Their aim is to be socially and environmentally sustainable and their facility is a brand new, state-of-the art LEED-certified building. There is a small boutique where you can taste samples of their cheese and buy products and related books. We sampled a number of their cheeses including Improv, an aged goat cheese, Counting Sheep, a mild and creamy sheep’s cheese and Operetta, a smooth and creamy goat’s cheese with a wonderful texture and mild flavour. They were also kind enough to provide us with a sheet of tasting notes and local wine and cider pairing suggestions.
The aging room at Fifth Town
Our next stop was County Cider Company near Waupoos. They specialize in apple cider, apple wine and ice cider. Their apple ciders and wines are crisp and refreshing and the award-winning ice cider is the perfect accompaniment to dessert or a cheese course. They also have a small terrace where they serve light lunches with a wonderful view of Prince Edward Bay and Waupoos Island.
As we were leaving County Cider, we passed a fruit stand selling apples at Orchard Coast Farms. The trees in the orchards were heavy with ripening fruit so naturally we had to pull over and get some to snack on. I bought a peck (1/4 bushel) of honeycrisps and they were fantastic. Firm, crisp and juicy, they had the flavour and texture you only get from fresh picked apples in the late summer and autumn.
Long Dog Vineyard and Winery
After filling up on apples, we headed to Long Dog Vineyard and Winery. Long Dog is a small winery in Milford producing excellent wines, including an outstanding pinot noir. It’s a favourite winery of Dan and Jenn’s and they visit often. Unfortunately, their wines aren’t available at Ontario liquor stores yet so I picked up a Pinot Noir and Pinot Gris for my wine collection. A short distance from Long Dog is Vicki’s Veggies, a family-owned farm that supplies a number of area restaurants. They also have a small roadside stand selling organic, heirloom vegetables as well as seeds and homemade pies. We were a bit late in the day getting there so there wasn’t a lot left (and no one seemed to be around) but there was a box where you could deposit payment for any vegetables you were interested in. It was very charming and quaint and reminded me of a by-gone era. We were fortunate enough to try some of Vicki’s produce later that evening and it was delicious.
Huff Estates Winery
Before breaking from all the touring and tasting for dinner we stopped briefly at Black Prince Winery and Huff Estates. Huff is a very modern winery with a small inn on the premises and they make some great rieslings, rosés and ice wine as well as a few reds. Some Black Prince and Huff wines are available at Ontario liquor stores and they are worth seeking out.
We finished our whirlwind day with dinner at the renowned County restaurant Harvest. Harvest is owned by Chef Michael Potters and his wife Karin. Michael had been a chef in Toronto but decided to leave the big city for a quieter life in The County. The restaurant’s first incarnation was The Milford Bistro, a modest little restaurant in Milford. They moved to a larger building a couple of years later in nearby Picton. The interior is warm and welcoming with rich, rust coloured walls, wood tables and artwork by local artist Susan Wallis. The menu is constantly evolving to reflect what’s in season and they source ingredients from local purveyors such as Vicki’s and Fifth Town. The wine list features a mix of imported wines and local offerings. The night we visited Chef Potter was in the kitchen and the menu was heavy on seasonal produce such as heirloom beets and carrots, local corn and tomatoes. To start, Dan had an heirloom tomato salad with Fifth Town goat’s cheese and a sherry vinaigrette while I choose the scallops with corn. Jenn had the corn chowder with smoky paprika and shrimp. Along with some fresh, warm bread and butter, it was a great start to the meal. For his main course, Dan ordered corn cakes made with fresh corn and cornmeal and served alongside pickled beets, french green beans, heirloom carrots and corn foam. Jenn and I both opted for the beef tenderloin served with delicate, airy potato gnocchi, sauteed spinach, mushrooms and tiny, sweet heirloom carrots. The beef was tender and juicy and both servings were cooked precisely as ordered – no small feat since we each like them cooked to a different degree (I prefer medium-rare whereas Jenn likes hers cooked medium-well). To accompany our meal, we choose a local Norman Hardie Pinot Noir. To finish the meal, we tried a trio of desserts and sampled each others: Dan had three miniature creme brûlées (jasmine tea, vanilla and bitter chocolate), Jenn had a strawberry tart and I opted for Karin’s classic chocolate cake. As we left the restaurant stuffed but happy, we all agreed that it was the perfect way to end our food and wine adventure in The County.
For further information about the food and wine scene in The County, check out the Taste Trail website.
A selection of Prince Edward County wines
Many thanks to Dan and Jenn for their hospitality and for seeking out great places to visit. Check out my recipe for Tomato Salad with Goat Cheese and Sherry Vinaigrette that was inspired by our Harvest dinner!
Ciao!
Trish
The Seasonal Gourmet 