Soul Food: Slow Cooker Chicken Stew & Mom's Tea Biscuits

Slow Cooker Chicken Stew with Biscuits

(Photo courtesy of Real Simple Magazine)

While running to catch the subway on Friday, I suddenly realized that I had left my Metro Pass at home. Despite frantically scraping every inch of my purse and even turning it upside down in search of coins, I was still short of the $3 I needed to board the train.  So, I figured, this can only be a message from the Universe telling me to ditch my budget and buy a fabulous new magazine, so that I could turn that last $10 bill in my wallet into desperately needed change.  I mean, it would have been wrong to do otherwise, right?

An occasional special splurge for me is a brand new copy of Real Simple magazine, which beautifully depicts inspiring ideas for your home and which, this month, includes slow cooker recipes that I just had to try out http://www.realsimple.com/food-recipes/index.html.  I love using my slow cooker during the winter months, when soups and stews can slowly bubble away while we are at work or play, greeting us with great aromas and flavours as we come in out of the cold after a long day.

I started by playing with a fairly traditional chicken stew recipe, to which I made a few adjustments, and whipped up a batch of my Mom's incredible Tea Biscuits that fully doubled in height to become light, flaky and delicious morsels of happy memories.  The stew filled the house with the most comforting, Sunday afternoon kind of aroma, and its long cooking time gave me time for a long walk in the ravine with my husband and a few hours of solitude in my art studio creating these fun Valentine's Day cards for my husband and son (I'll post how-to information soon):

While the Stew Cooked...A Soul-Soothing Afternoon in the Art Studio

Now back to the recipes...

Mom used to make Tea Biscuits quite often for my Dad, who loved to smother them with butter and molasses.  I always found that odd, though now it makes me feel warm inside to remember the way he'd gently rub the back of his molasses-coated spoon against the fresh biscuit that he held so tenderly with the tips of his fingers.  At that time in my life, I was pretty sure that molasses was gross unless it was baked inside a ginger snap, so I preferred to eat mine with Mom's homemade strawberry jam. 

Sometimes, when I was having a particularly rough day (or, now that I think of it, maybe it was she who was having a bad day), Mom would pull together a batch of this dough and form it into a rectangle, brush it with melted butter and sprinkle it with cinnamon and sugar, then roll it into a log and slice it up into little cinnamon rolls which she'd bake on a cookie sheet.  Now THAT was an incredible treat!  Tonight though, I kept the recipe plain and simple to compliment our savoury dinner.  It was a huge hit. 

What's even better?  There's enough for our dinner tomorrow night, when it will no doubt taste even better after 24 hours of those soul-soothing flavours hanging out together.

Slow Cooker Chicken Stew
(adapted from Real Simple magazine, March 2011)

3/4 lb. carrots (about 4), cut into 1-inch lengths
2 stalks celery, thinly sliced
1 small onion, chopped
1 sweet potato, peeled and cut into chunks
1/4 c. all-purpose flour
8 chicken thighs, bone-in, skin removed
1 tsp. Italian seasoning*
Kosher salt
Black pepper
1 c. low-sodium or salt-free chicken broth
1 c. frozen peas
1 c. frozen corn kernels
1/2 c. half-and-half cream (optional)

In a 4-6 quart flow cooker, toss together the carrots, celery, onion, sweet potato and flour.  Place the chicken on top and season with the Italian seasoning, 1 tsp salt and 1/4 tsp pepper.  Add the broth (you can substitute half the broth with white wine, if you prefer).

Cover and cook until the chicken and vegetables are tender, about 5 or 6 hours on low or 2.5 to 3 hours on high.  Twenty minutes before serving, add the peas, corn and cream (if using) and stir.  Replace the lid and cook 20 minutes or until peas and corn are just tender. 


*A note on Italian seasoning: Be sure to read the label on the package before purchasing.  I picked up one that had salt listed as the first ingredient, and included yeast, cornstarch, dehydrated vegetables and other processed fillers.  Look around for a blend of herbs without any salt or additives.  The one I found is a lovely mixture of Italian herbs, like oregano, basil, rosemary and thyme.


While the peas and corn heat up, you'll have just enough time to make these delicious biscuits!

Mom's Tea Biscuits

2 c. all purpose flour
2 tsp. white sugar
1/2 tsp. kosher salt
4 tsp. baking powder
1/2 tsp. cream of tartar
2/3 c. cold butter (or shortening, or half of each)
2/3 c. milk (or a little more, if necessary)

Preheat the oven to 425 degrees.

Mix the dry ingredients together in a medium sized bowl.  Add butter and, using a pastry blender, cut the butter into the flour mixture until the butter is the size of tiny peas.  Add milk and use a fork to mix very gently (do not overmix or the gluten will start to develop and the biscuits will be tough).

Once the dough comes together, lightly flour a board and pat or roll the dough into a rectangle.  Keep the dough fairly thick, about 1" or so.  Use a cookie cutter, the top of a glass, or a knife to cut out biscuits, then place on an ungreased, lined cookie sheet.  I use a Silpat http://silpat.com/ (which make fantastic gifts for the foodie in your life).

Brush milk on top of each biscuit, and to make them extra sweet and special, dust them with a little white sugar.  Bake for 10-12 minutes or until light golden brown.  Remove from oven and allow to cool 5-10 minutes before transferring to a cooling rack.  Serve warm or at room temperature.

Makes about a dozen yummy, amazingly tall and flaky biscuits.

Lemon Almond Muffins

Lemon Almond Muffins

Continuing on the lemon theme from earlier this week, I pulled out a recipe I used to make quite often for Lemon Almond Muffins. I think Mom recorded this one while watching a cooking show many years ago.

It's almost unfair to call these little babies "muffins", as they are more like little cakelets (is that a word? If not, I think it should be). Dense and moist, these are unusual muffins. You'll notice the batter is different from any muffin you've made, as it is very dense and looks almost like bread dough when it comes together. This could be because there are no eggs in this recipe, plus it calls for cream of tartar, so the texture is quite different. You'll also note there is no salt in the recipe, but I use salted butter and find it works well. Be sure to not overmix the batter as you'll end up with tough muffins (that made me giggle...).

You can use two teaspoons to put the batter in muffin tins, but I find the tops look a little prettier when you use a medium sized ice cream scoop.

This is a lovely recipe to prepare as company is about to arrive. The fragrance of warm lemon and almond will permeate your house and create a welcoming, comforting atmosphere...and a hungry group of guests!

Lemon Almond Muffins

2 c. flour
1/2 c. sugar
2 tsp. baking powder
1 tsp. cream of tartar
1/2 c. melted butter
1/2 c. milk
1/8 c. lemon juice
1 tsp. almond extract
Zest of 1 lemon
1/2 c. slivered almonds (optional)

Preheat oven to 400 degrees. Generously grease muffin pan. Set aside.

In a large bowl, whisk together flour, sugar, baking powder and cream of tartar. Set aside.

In a medium bowl, combine melted butter, milk, almond extract, lemon juice and zest.

Make a well in the dry ingredients and add liquid mixture, stirring gently with a fork until just moist. Do not overmix.

Fill muffin cups to about 3/4 full. Sprinkle tops with slivered almonds, if desired. Bake 20-25 minutes or until edges turn brown and tops of muffins spring back when touched. Remove from oven and cool on a rack for 5 minutes, then remove muffins from pans and place on rack to cool completely, or serve when still warm.

Ever Lovin' Lemon Loaf

Mom's Ever Lovin' Lemon Loaf

My brother recently picked up a bunch of lemons on sale, then called me to ask what he should do with them. He truly has begun to channel our Mom.

He was thinking of trying Mom's Lemon Custard, the inaugural recipe on this blog (http://jinjahcookie.blogspot.com/2009/09/lemon-custard.html). I also recommended that he make Mom's wonderful Lemon Loaf, the best recipe for this loaf I've found so far.

I've adapted many loaf recipes by replacing shortening with vegetable oil, to remove the saturated fat. I find it usually works quite well in loaves, but decided to test on this recipe to be sure. You'll notice in the photo below that the loaf made with vegetable oil (left) turned out to have a much nicer shape and a lighter texture than the loaf made with shortening (right).

Loaf made with vegetable oil (left) and shortening (right)

My husband and fellow taste-tester agreed that there was no difference in flavour between the two loaves. Plus - and this is a bonus - you'll save yourself about 40 calories per loaf and a whack of saturated fat if you choose the vegetable oil option.

EVER LOVIN' LEMON LOAF

Loaf Batter:

1/3 c. vegetable oil or shortening
1 c. white sugar
2 large eggs
1 1/2 c. all purpose flour
1/2 c. milk
2 tsp. baking powder
1/2 tsp. kosher salt
Grated rind of 1 lemon

Glaze:

1/4 c. white sugar
Juice of 1 lemon

To prepare cake:

Preheat oven to 350 degrees. Coat insides of a regular loaf pan with non-stick cooking spray or butter. Set aside.

Beat together oil or shortening with sugar; add eggs one at a time, then add salt. Reduce mixer speed and add milk, mixing gently until combined. Add flour, baking powder and lemon rind all at once. Mix until thoroughly combined, scraping sides of bowl with spatula. Do not overmix or cake will be tough.

Pour batter into loaf pan and let sit for 2 minutes, then place in oven and bake for 50 minutes or until done. Remove cake from oven.

To prepare glaze:

Squeeze juice from 1 lemon and strain seeds and pulp. Add sugar and mix until dissolved. Spoon glaze over hot cake while still in loaf pan. Let glaze soak into loaf in pan for 30 minutes, then remove to a rack until completely cooled.

To store:

Wrap in foil and refrigerate. Serve cool or bring to room temperature.

Aromatic Cream of Root Vegetable & Lentil Soup

Aromatic Cream of Root Vegetable & Lentil Soup

This weekend has blessed us with warm, sunny days - a rare pleasure for early November. I somehow managed to keep myself inside long enough to develop this incredible soup - modified from a recipe from the Holiday 2008 issue of Food & Drink - and I must say, it is absolutely fabulous.

I'll admit that I'm not a fan of parsnips, so was a little unsure of how they'd taste in this recipe. Mom used to cook parsnips to accompany roasts, but I never ate them as I didn't find their strong aroma very appealing. However, the sweetness of the sweet potato and cinnamon in this soup seem to welcome the sharpness of the parsnip, resulting in a wonderful balance. The addition of the lentils adds a dense creaminess and a hearty dose of protein.

Aromatic Cream of Root Vegetable & Lentil Soup

1 tbsp. olive oil
1 tbsp. butter
1 1/2 c. chopped onion
2 tbsp. chopped garlic
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. celery seed
1/2 tsp. chili pepper flakes
1 bay leaf
2 c. sweet potato, peeled & chopped
2 c. Yukon Gold or red potato, peeled & chopped
1 1/2 c. parsnip, peeled & chopped
1 c. split red lentils
7-8 c. chicken or vegetable broth
kosher salt
freshly ground pepper

In a large pot, heat oil and butter over medium heat. Add onions and season with salt and pepper. Saute for about 5 minutes; add garlic and spices (except bay leaf), stirring to toast for a minute.

Add sweet potato, potato and parsnip; stir. Add broth, lentils and bay leaf, stirring well. Bring to a boil, lower heat and cover. Simmer for 1 hour, stirring occasionally, until vegetables are very soft.

Discard bay leaf. Working in batches, puree soup in a blender or food processor until very smooth. Add more broth to loosen, if necessary. Adjust seasonings with salt and pepper.

Reheat gently; do not boil. Ladle into soup bowls and enjoy.

Oatmeal White Chocolate & Cranberry Cookies

Oatmeal White Chocolate & Cranberry Cookies

I invented this recipe a few years ago as a Christmas treat for my son, who loves white chocolate. Mom always named recipes after the people who shared them to her, and this recipe is based on one called Dorothy's Crispies, a wonderfully crunchy oatmeal cookie made for her long ago by a dear family friend.

These cookies are dense and delicious, and chock full of complimentary flavours and textures. I add pecans to mine because I like the nutty crunch, and the cranberries are chewy, tangy and sweet next to the smooth, rich white chocolate.

Oatmeal White Chocolate & Cranberry Cookies

1 c. butter
1 c. brown sugar
1 egg
1/2 tsp. kosher salt
1 tsp. pure vanilla extract
1 1/2 c. all purpose flour
1 1/2 c. old fashioned rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1 c. white chocolate chips
1/2 c. dried cranberries
1/2 c. chopped pecans

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone liner. Set aside.

Cream butter and brown sugar together in mixer. Add egg, vanilla and salt. Scrape sides of bowl with spatula. Add flour, oatmeal, baking powder and soda, and mix till just blended. Scrape bowl again. Add chocolate, cranberries and pecans, and mix gently until well combined.

Using a medium ice cream scoop, drop balls of batter on cookie sheet, spacing an inch or two apart. Using the palm of your hand, press down gently on the top of each cookie to flatten slightly.

Bake for 12-13 minutes. Remove from oven and allow to cool about 5 minutes on baking sheet before transferring to a rack to cool completely.

Store in an airtight container at room temperature. Cookies can be frozen for up to a month.

Roasted Squash and Apple Puree

Pepper Squash

Sundays are sometimes a little melancholy, as they were comforting days at home when Dad watched football while Mom prepared a roast beef, pork or chicken dinner that perfumed the house all afternoon. As a kid, the side dishes were my favourite part of the meal. Freshly whipped potatoes, turnip mashed with butter and brown sugar, and little baby peas were frequent guests at our Sunday table.

In the spirit of old-fashioned Sunday dinners, I recently created this sweet and savoury side dish and served it for our Thanksgiving meal, to great accolades.

I was looking for something a little different for our holiday meal, and knowing we all love roasted squash as well as apple sauce, I decided I'd try to combine those flavours together. To our delight, it turned out beautifully. I made it a day in advance, and we had to hold ourselves back from devouring it.

I used pepper squash, but you could also use butternut or buttercup squash. I wouldn't recommend trying it with spaghetti squash, though. For the apples, I used Cortlands but you can also use Macintosh or any other good baking apple that will get soft when cooked. The first time I made this, I used a very hard apple (Fuji) which took longer to cook and a little more effort to puree, but it still tasted incredible.

Roasted Squash and Apple Puree

1 winter squash (pepper, butternut or buttercup), seeded, peeled and cubed
2 large apples, chopped
1 tbsp. + 1 tsp. olive oil
2 tbsp. brown sugar
2 1/2 tbsp. butter
2 tbsp. cream
kosher salt
freshly ground black pepper

To prepare squash:

Preheat oven to 400 degrees. Line a large baking sheet with foil and rub with 1 tsp. olive oil.

Cut squash in half vertically and scrape out seeds and strings. Place cut side down on cutting board, and cut both halves in half again. Using a sharp knife, carefully cut off the peel (if using a pepper squash, cut the grooves off rather than trying to cut around them). Once peeled, slice each piece in thirds lengthwise, then chop the slices into cubes.

Place cubed squash on baking sheet and top with 1 tbsp. olive oil, 1/4 tsp. kosher salt and a good amount of freshly ground black pepper. Using your hands, toss well to coat the squash, then spread evenly on the baking sheet. Place in oven and cook 40-45 minutes (or until very soft), tossing well every 10 minutes. During the last 10 minutes of cooking, add 1 tbsp. butter and 1 tbsp. brown sugar, tossing well.

To prepare apples:

While squash is roasting, peel, core and chop the apples. Heat a saute pan and melt 1 1/2 tbsp. butter, 1 tbsp. brown sugar and a pinch of salt. Add apples and toss well in the butter mixture. Saute over medium heat for about 12-15 minutes, or until very soft. Set aside.

To make puree:

Place roasted squash and cooked apples in food processor or blender (or, if very soft, you can use a potato masher and whip well). Puree until creamy, adding cream one tablespoon at a time until smooth and silky. Add salt and pepper to taste.

To Serve:

Serve as a tasty, nutritious side dish with meat, poultry or fish. This dish can be made a day or two before serving, and reheated for 25-30 minutes in a 350 degree oven when needed.

African Peanut Soup

*Note: Recipe revised Nov. 21/09 to include 1/2 c split red lentils - a wonderful texture improvement plus added protein and nutrients.

Tomato soup has always been comfort food to me. When I was little, Mom used to make me tomato soup when I came home from school for lunch. She'd also give me a few crackers to crumble into the soup, and I can still feel the crunch of them as my fingers mushed them into my palms, their dusty bits adding a salty crunch to every mouthful of the tangy, sweet liquid. The very thought of it takes me right back to loving, happy memories of sitting with Mom on our couch, my feet dangling off the edge, eating from a TV tray and watching The Flintstones.

I was inspired to learn how to make this soup after ordering Moroccan Tomato soup a number of times at a local lunch spot. Their version was quite rich, so I looked at a variety of recipes and, after making some adaptations, I came up with a version that is healthy and hearty. You can add chunks of chicken breast to this soup, but be sure to remove them before pureeing. For vegetarians, the lentils and peanut butter provide good sources of protein.

This recipe is truly an homage to childhood lunch times with Mom. Imagine tomato soup and peanut butter all in the same mouthful...what better tribute to childhood could one ask for?

African Peanut Soup

2 medium onions, chopped
2 large red peppers, chopped
4 large garlic cloves, mashed
1-2 tbsp. vegetable oil
28 oz. can diced tomatoes with juice
8 c. vegetable broth (or a mixture of vegetable and chicken broths)
1/4 tsp. freshly ground black pepper
1/4 tsp. crushed red pepper flakes (or more if you like it hot)
1/2 c. uncooked basmati rice
1/2 c. red split lentils
2/3 c. crunchy peanut butter
kosher salt
freshly ground pepper
Cilantro, chopped (for garnish)

In a large soup pot, saute onions, peppers and garlic in oil, salt & pepper until onions become translucent, stirring frequently.

Add the tomatoes and juice, broth, peppers and red pepper flakes, and rice. Simmer, partially covered, over low heat for 30 minutes. Add half the peanut butter, whisking until smooth. Remove from heat and bring to room temperature.

Puree half the soup in a blender or food processor. Add the pureed mixture to the rest of the soup and mix well. Reheat soup and add remainder of peanut butter, whisking until smooth. Adjust flavour with salt and pepper, if necessary.

To Serve:

Ladle soup into bowls and top with chopped cilantro.

Rutabaga Soup

Rutabaga

What a wonderful time of year to celebrate the harvest by making great soups.

After enjoying a fabulous hike along the Bruce Trail this past weekend, we picked up some wonderful local vegetables and headed to the kitchen to turn them into soups - Rutabaga, African Peanut, and Lentil (recipes for the latter two to be posted in coming days). Our freezer is now happily packed with healthy and delicious treats to last us a while.

This recipe came from my brother, and I have to confess, at first I didn't think I'd really enjoy soup made from rutabaga. How pleasantly surprised I was to savour this interesting flavour combination, made perfectly complete by a drizzle of maple syrup on the top of each serving! Everyone who tries this soup says they are surprised that it's actually delicious.

While this recipe calls for 1 cup of whipping cream, I don't use it because I find that it gets creamy and smooth enough by being pureed. However, it certainly is delicious with cream, if you don't mind the extra calories. I've also reduced the fat and added part olive oil, as the original recipe calls for 1/4 cup butter. You can easily omit the butter and use only olive oil, but the butter adds a nice flavour that we like.

Also, a word on sodium counts in prepared broth. I recommend checking the amount of sodium, and if available, try the low-sodium option and simply adjust the salt yourself. I was shocked by the sodium counts in the various vegetable broths, and was especially disappointed that the organic brands contained 38% of the recommended daily maximum amount of sodium per serving. If you have time and are so inclined, it's definitely worth making your own; otherwise, just choose the prepared options cautiously.

Rutabaga Soup

1 tbsp. olive oil
1 tbsp. butter
1 c. leeks, sliced and well cleaned
3 c. rutabaga, chopped (about 1 medium)
4 c. low-sodium chicken or vegetable broth
1 c. whipping cream (optional)
2 tbsp. maple syrup
Kosher salt
Freshly ground pepper

Saute leeks in olive oil and butter until slightly translucent. Do not brown. Add stock and rutabaga. Bring to boil. Reduce and simmer, covered, for 30 minutes or until the rutabaga is tender. Bring to room temperature and puree in blender or food processor, or use an immersion blender. Add salt and pepper to taste.

To Serve:

Ladle soup into bowls and drizzle with maple syrup. Savour slowly...

Old-Fashioned Apple Cake

Apple Cake

Our son called last night to put in a request for pies - apple and lemon meringue - for Thanksgiving. Aunt Clara makes the world's best deep dish apple pie, which I'll try to recreate next weekend. In the meantime, I turned my attention to this lovely apple cake recipe to scent the house (and warm our tummies) on this cool and rainy fall evening.

We picked up a bag of freshly picked Cortland apples at Mountain Orchards on our recent stopover at my brother's house. The fragrance in their barn of apples and warm apple cider was welcoming and heartwarming. No wonder this is my favourite time of year.

I've been doing some research into ethical, sustainable farming and local stores, restaurants and butchers that support the slow food movement. This search led me yesterday to The Healthy Butcher on Eglinton Avenue West, just east of Avenue Road. It's a lovely shop that carries lovingly raised and ethically treated meats, poultry, dairy, etc. They also have the gourmet salts that I blogged about recently. After a very helpful and reassuring conversation, I placed an order for a free-range, organic turkey for our Thanksgiving dinner next weekend.

On my way out of the shop, I came across a fantastic free publication called Edible Toronto, published and edited by Gail Gordon Oliver. I couldn't believe how packed full of information, recipes, photos and great resources this magazine was! I was surprised and encouraged by how many people are focusing their attention on building a sustainable economy through ethical and environmentally respectful approaches to food. Check it out at www.edibletoronto.com .

In the magazine, I found a recipe for "A Good Old-Fashioned Apple Cake from Gail's Kitchen" and tried it out tonight with our Cortland apples. It didn't include a cooking temperature, but I found it turned out perfectly at 350 degrees. According to Gail, this recipe comes from one by Lara C. Atkins in Edible Green Mountains.

It is absolutely delicious! In fact, it hasn't even fully cooled and it's nearly half gone. It's lovely served warm with a scoop of vanilla ice cream and a cup of tea.

Old-Fashioned Apple Cake

3 c. all purpose flour, plus extra for dusting pan
1 1/2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. kosher salt
1 1/2 c. white sugar
1 c. vegetable oil
3 eggs
1 tsp. pure vanilla extract
4-5 large apples, peeled, cored and cut into small chunks to make 4 cups

Preheat oven to 350 degrees. Grease a 9" tube pan and dust with flour, shaking out excess.

In a medium bowl, whisk together flour, cinnamon, baking soda and salt. Set aside.

In a large bowl, whisk together sugar and oil. Whisk in eggs and vanilla until well blended. Fold half of the dry ingredients into the wet ingredients until just blended. Repeat with remaining dry ingredients. Fold in apples. The batter will be very thick and sticky.

Spoon batter evenly into prepared pan, and smooth the surface. Bake until golden brown and firm to the touch, 60-70 minutes depending on your oven. Let cool in the pan on a rack for 20 minutes, then turn the cake out onto a rack. Use another rack to invert the cake so it is right side up.

Serve warm or at room temperature.

Red Pepper Jelly

Red Pepper Jelly

This time of year, when the baskets at our local fruit markets are spilling over with freshly harvested peppers, reminds me so much of Mom, my grandmother and my dear Aunt Clara.

I come from a long line of jelly and jam makers, who created delicacies from the fall's harvest to enjoy all winter. Mom also made great pickles and chows, which I hated as a kid and grew to love later. Aunt Clara still makes the best jellies, especially crabapple, which she hangs in a cheesecloth-wrapped bundle dripping into a pot overnight in order to get the clearest jelly possible.

Aunt Clara also started making this red pepper variety, which Mom caught onto and began to make for our family. I've continued the tradition, and now make several bottles every fall for Christmas gifts and for our own use.

Red Pepper Jelly

3 large red peppers, seeded, ribs removed, finely chopped
5 1/2 c. white sugar (do not adjust this amount)
1/3 c. white vinegar
1/2 c. cold water

1/3 c. freshly squeezed lemon juice
1 package liquid Certo (fruit pectin)

Sterilize 6 small or 3-4 medium bottles and lids.

Mix together first 4 ingredients and bring to a rolling boil for 1 minute. Remove from heat and cool 15 minutes. Return to heat and add lemon juice. Return to rolling boil, add Certo and boil 1 minute. Remove from heat. Skim for 15 minutes. Bottle in hot, sterilized jars and cover tightly.

To Serve:

This red jelly, flecked with bits of peppers, is beautiful to present. We love it served with baked brie and crackers, and it's also delicious along side pork and chicken.

Try adding a couple of chopped jalapenos (or more, if you really like it hot) to this recipe, for a festive and delicious treat.

Mike's Cove View Shrimp

Mike's Cove View Shrimp

Strong northerly winds grounded the kayak fleet for a third straight day. We held out hope that the winds would die down for a late afternoon trip, but learned around 4pm that we were out of luck. I was heartbroken. Still, the day treated us well with warm sunshine and a few last breathtaking views of the sea and its majestic creatures from various vantage points.

We are sad to pack up our things and leave this lovely, peaceful spot. We're planning an early morning hike to the Flocks of Sheep (two groups of glacial rocks resembling - you guessed it - flocks of sheep) before the ferry leaves at 11:30am.

We marked our last night on the island with a wonderful meal of fresh shrimp, locally made bread to soak up the garlicky sauce, and good white wine. A simple combination of fresh, mostly local ingredients resulted in a fabulous, flavourful and memorable dinner.

We've had fun experimenting with gourmet salts during our time here. My brother, Mike, brought along a few varieties he purchased at Farm Boy in Ottawa, made by a company called Just a Pinch. They come in small (45 g) plastic, oval shaped containers, a perfect size to bring to the cottage. We really liked the Fleur de Sel (a crunchy, pebbly variety) and the Cyprus Flake Sea Salt (a light, flaky, triangular shape). The Cyprus Flake was particularly nice as a finishing salt on dishes like roasted vegetables and the Pan Fried Haddock, because of its larger flakes and salty bite.

My brother created this delicious recipe. You can play with the amounts, depending on how much shrimp you use. We left the shells on ours, but it would probably be easier to eat this dish with shelled shrimp. However, the shells seemed to hold in the marinade during cooking, so the shrimps were juicy and full of gentle, garlickly flavour.

Mike's Cove View Shrimp:

1.5 pounds fresh shrimp

Marinade:
1/2 -3/4 c. white wine
5 cloves garlic, sliced thinly
Juice from 1/4 large lemon
1 tsp. fleur de sel
1/2 tsp. freshly ground pepper
1 tsp. each of dried fennel, coriander and lemongrass
Pinch of dried chili flakes

Plus:
1/2 tomato, finely diced
1 tbsp. butter
1/4 c. white wine
fleur de sel & freshly ground pepper, to taste

Mix all of the marinade ingredients together, except the wine and lemon juice. Pour mixture over shrimp and allow to marinade in the fridge for 1 hour. Add the wine and lemon juice for the last 10-15 minutes.

Heat a nonstick skillet on high. Drain the shrimp, reserving the marinade. Add half the shrimp to the hot pan along with a few tablespoons of the marinade, and saute 4-5 minutes. Remove from pan and add the second batch of shrimp, sauteing about 4-5 minutes with more marinade. Remove from pan. Add remaining marinade to the pan and cook a few minutes with diced tomato, butter and additional white wine, until the sauce is slightly reduced. Pour sauce over cooked shrimp.

Serve immediately with fresh lemon wedges and slices of good French or Italian bread.

We paired this dish with a New Zealand sauvignon blanc, which was very nice, but agreed a good French table wine would have been lovely also.

Pan Fried Haddock

Pan Fried Haddock

Water, water everywhere yet not a drop to drink...that is how we have felt this week on an island in the middle of the Atlantic, surrounded by ocean and almost no fresh fish or seafood available. We learned today that fishing season ended Labour Day, so the only fresh fish to be found seems to arrive now and then from Nova Scotia. Today, the only thing we could find was fresh haddock, which we fried up just as my grandfather did in a pan with a bit of butter, lemon juice, salt and pepper. Simple perfection.

Pan Fried Haddock

4 Fresh haddock fillets
1/3 c. All purpose flour
1 tsp. sea salt (approximately)
Freshly ground pepper
3-4 tbsp. butter
One lemon, cut in quarters

On a plate, mix together with sea salt and freshly ground pepper. Heat a non-stick pan and add butter until sizzling. Dredge fish in flour mixture, dust off extra flour and lay in pan. Turn carefully after about 4-5 minutes, once fish has turned golden brown. Cook about the same length of time on the other side. Squeeze fresh lemon juice on top of fish fillets, add extra sea salt if desired, and transfer to a serving dish. Serve immediately with lemon wedges.

Roasted Butternut Squash Soup

Hike from Southern Head to Hay's Point, Grand Manan, NB

What an incredible hike today from the lighthouse at Southern Head northwest to Hay's Point, considered "one of the jewels of the island", according to the trails guide. The trail took us close to the cliff tops and provided several breathtaking lookouts over steep cliffs plummeting to the rocky sea below.

Moving slightly inland at times, we were overwhelmed with the deep, sweet scent of woodsy balsam and pine. The guide recommends that the descent to Hay's Point (where you'll find a picnic table perched on the edge of a cliff) is definitely worth it, and they weren't kidding. We stopped there for a thermos of hot soup (recipe below), which we enjoyed while watching a chubby, slippery seal diving off a huge rock in search of food. The trip back up the steep slope was quite a challenge, and we were glad for the brisk breeze to cool us off when we reached the top.

This recipe is from my brother, Mike's, collection. It is a staple in our home, and I make large batches of it in the fall when squash is plentiful. It freezes very well. Today, I made a vegetarian version with good quality vegetable stock, and I was pleasantly surprised that it was just as tasty as the version made with chicken stock.

Roasted Butternut Squash Soup

1 medium butternut squash
1 c. leeks, cleaned well and sliced (you can also use yellow or vidalia onions)
1/2 c. sliced carrots
1 tbsp. olive oil
1 tbsp. butter
6 c. vegetable or chicken stock
1 bay leaf
salt
freshly ground pepper

To roast the squash: Preheat oven to 400F. Wash the squash well and cut in half lengthwise, scooping out the seeds. Rub cut sides with olive oil and sprinkle with freshly ground pepper. Place cut side down on a foil lined baking sheet. Bake for 1 hour and 15 minutes, or until fork tender. Remove from oven and allow to come to room temperature.

To prepare the soup: In a large pot, heat olive oil and butter over medium-high heat. Add leeks and carrots, and saute until leeks are translucent. Don't allow to brown. Add stock, bay leaf and good amount of ground pepper to taste. Bring to boil. Scoop baked squash out of skin and add to soup. Discard skins. Cover pot and simmer for 30 minutes. Remove from heat and bring to room temperature.

Remove bay leaf. Working in batches, puree soup in a blender or food processor until smooth and creamy. Add more stock if too thick. Adjust seasonings with salt and pepper.

To Serve:

Heat gently over low-medium heat. Do not boil. Serve in bowls or mugs.

Autumn Apple Crisp

Autumn Apple Crisp

We surrendered to the fog around mid-morning. The sea kayaking tours were cancelled for the day, and we figured we wouldn't see much from the hiking lookouts we were hoping to find. A good day for planning and preparing a warm and comforting meal.

My brother, Mike, made a beautiful Malaysian coconut chicken stew (with perfectly tender chunks of sweet potato) that bubbled away as we watched two whales playing in the cove in front of our cottage. I threw in some tofu near the end, which I liked but we all agreed would have been tastier had it been lightly sauteed first. A good lesson.

We picked up a bag of Gravenstein apples and I got to work on a crisp for dessert. It smelled heavenly when the apples and cinnamon melded together. This is a great dessert to serve for company - prepare it in the morning (don't bake), and put it in the oven during dinner. By the time you're ready to serve dessert, it will be perfectly ready.

Autumn Apple Crisp

8-9 medium apples, peeled, cored and cut in 8ths
3/4 c. white sugar
1/4 c. brown sugar
1/4 c. + 1 tbsp. flour
1/2 tsp. salt
1 1/2 tsp. or more cinnamon (Saigon cinnamon is best)
1/8 tsp. freshly grated nutmeg
1 1/2 c. old fashioned rolled oats
1/2 c. cold butter, cut in cubes

Preheat oven to 375 degrees.

Apple base: Toss together sliced apples, 1/2 c. white sugar, 1 tsp. cinnamon, nutmeg, 1 tbsp. flour and 1/4 tsp. salt. Pour into an oven-proof 8x8 baking dish. Set aside.

Topping: Mix together rolled oats, 1/4 c. white sugar, 1/4 c. brown sugar, 1/4 c. flour, 1/2 tsp. cinnamon and 1/4 tsp. salt. Add the cold butter and press together between finger tips and thumbs until a coarse mixture forms, and butter is about the size of small peas. Lightly pour mixture on top of the apple base. Do not press down or the topping will become hard when cooked.

Cover the pan with foil and bake for 30 minutes. Then remove the foil and bake another 30 minutes. The filling should be bubbly and the topping golden brown.

To Serve:

After removing from the oven, allow the crisp to sit 10-15 minutes (or longer) before serving, so the apple base thickens a little. Serve with vanilla ice cream or cinnamon-scented whipped cream.

Maple Glazed Salmon

Hole-in-the-Wall, Grand Manan, NB

An amazing cliff-side trail took us to this great view of Hole-in-the-Wall, incredible evidence of the effects of the last Ice Age. We were treated to a bald eagle taking flight and great views of a seal diving for his lunch. The trail wound along to Fish Head, one of the northern points of the island, where a nice bench - perfect for a little rest stop after a challenging hike - had been built into the side of the cliff.

We picked up a gorgeous piece of fresh salmon for last night's dinner. My brother roasted a pan of vegetables with olive oil, garlic, rosemary, cumin and sea salt. He cooked them on a low heat over 2 hours, then broiled them at the end for a few minutes so they turned a beautiful caramel colour and tasted so fresh and delicious with the salmon. An Australian cabernet sauvignon paired nicely with this gorgeous meal.

Maple Glazed Salmon

1/4 c. maple syrup
1 tbsp. freshly squeezed lemon juice
2 tbsp. light soy sauce
1 tsp. grainy Dijon mustard
1/2 tsp. finely chopped ginger root, if desired
1 1/4-pound salmon fillet
2 tbsp. thinly sliced scallions

Mix all ingredients except salmon and scallions.

Cut salmon fillet into 4 serving pieces. Place fish in shallow glass or plastic dish. Drizzle marinade over fish, reserving ¼ cup to serve over cooked fish. Refrigerate about 30 minutes.

Heat oven to 400 degrees. Remove fish from marinade; set aside marinade. Place fish in baking dish. Bake 15-20 minutes, basting occasionally with marinade, until fish flakes easily with fork.

To Serve:

Drizzle reserved ¼ c marinade over fish and top with scallions.

Patty's Birthday Gift

Patty (the birthday girl in orange) & Clarke

Anyone who knows me knows I love to bake cookies. I've discovered that I can make countless types of cookies from about 3 basic recipes, simply by adding different ingredients. One of my favourite basics comes from an old family recipe for Dorothy's Crispies, in honour of Dorothy Allen, a well loved friend of my grandmother's.

I forgot to take a photo of these yummy little babies before I delivered them to my friend, Patty, for her birthday today. She's my neighbour, a gorgeous diva who has always been happy to try out my food experiments. One day, she requested cookies with coconut, butterscotch and pecans, so I invented this recipe for her. Now I always make her a batch for special occasions, and for her birthday today I also tucked in some Parisian tea...and a few cute bracelets.

Butter Pecan Cookies

1 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1 1/2 c. old fashioned oats
1 c. sweetened shredded coconut
1/2 c. chopped pecans
1/2 package butterscotch chips

Preheat oven to 350 degrees.

Cream butter and sugar until well blended; add egg and vanilla, mixing well. Add flour, salt, baking powder and baking soda, mixing until combined (do not overmix or cookies will be tough). Add oats, coconut, pecans and chips and mix gently just until combined.

Line two baking sheets with parchment paper or a Silpat liner. Using a medium ice cream scoop, form balls of dough and place on sheets, keeping a couple of inches apart. Press tops of cookies to flatten lightly. Bake for about 12 minutes, until light golden brown around the edges. Allow cookies to cool on sheets for about 5 minutes before transferring to a wire rack to cool completely.

To Serve:
Package in food-safe cellophane bags and tie with beautiful ribbon. These cookies also freeze well and are nice to keep on hand for hostess gifts or to thaw before friends drop by for coffee.

Asian Stirfry with Glazed Tofu & Gingery Peanut Sauce

Mom loved to try new and "exotic" recipes. A favourite pastime growing up was to watch cooking shows together. Amazing pioneers like Julia Child demonstrated how to prepare simple and beautiful food, while Mom sat with pen and paper in hand, quickly jotting down as much as she could so she could try the recipe (or some version of it) later. When my brothers (who are much older than me) started to bring home new recipes from school, she'd delight in them preparing them for us. Many of those recipes became (and remain) staples in our family.

This probably explains why I've always felt at ease trying new recipes. I don't worry much about the results, and instead enjoy the adventure...it's a joy to cook with wild abandon!

So tonight, I pieced together a few recipes and came up with this delicious and healthy meal.

First, let me begin by saying my husband hates tofu. He was not happy to hear my vision for tonight's dinner, but I asked him to trust me. The result? He loved it and went back for seconds. However, I think it's important to say that tofu-haters could easily substitute chicken in this recipe.

Asian Stirfry with Glazed Tofu & Gingery Peanut Sauce

1/2 package extra-firm tofu
1 package brown rice vermicelli
4 green onions
1 bunch fresh asparagus
1/4 c. fresh mint leaves, chopped
1 package prepared coleslaw mix (vegetables only - no dressing)
6 tbsp. rice vinegar
3 tbsp. vegetable oil
5 tbsp. peanut butter
3 tbsp. soy sauce
3 tbsp. brown sugar
2 tbsp. minced, peeled ginger
1 1/2 tbsp. minced garlic
1/2 tsp. chili flakes

To prepare tofu, remove from package, wrap in a clean tea towel and place a heavy pot on top. Leave for 30 minutes.

Meanwhile, prepare sauce as follows: In blender or food processor, mince ginger and garlic. Add rice vinegar, oil, soy sauce, brown sugar and chili flakes, and blend. Add peanut butter and blend until smooth. Add about 1 tbsp. water to thin, if necessary.

Cut tofu in small dice, place in a small bowl and pour some of the sauce over top, mixing well. Allow tofu to marinade while you prepare the vegetables.

Bring a large pot of water to boil and add vermicelli. Cook according to package directions, usually about 5 minutes.

While noodles are cooking, heat non-stick frying pan till quite hot. Add tofu and allow to brown a little on each side. Be careful because it will burn easily. Add onions, asparagus and coleslaw mix, stirring well. Add mint near the end, and save a bit for garnish. Add sauce, reserving some to toss with the noodles and some to serve with the meal. Drain noodles well and toss with some of the sauce.

To Serve:
Place a serving of noodles on a plate or in a pasta bowl. Heap stirfry on top of noodles, and drizzle with the extra sauce (put some sauce in a small bowl on the table so you can add more while eating, if you wish). Garnish with remaining chopped mint. This makes about 4 servings.

Care Package

The women in my family were big on care packages. We never left anyone's house without an armload of treats to take home with us, and Mom would have been embarrassed to send anyone home without lots of goodies. I remember receiving packages in the mail from my Aunt Connie, for no special occasion, stuffed with things like an antique pillow case, a silver spoon and a roll of pretty ribbon. I think this has inspired my delight in sending care packages to people I love, to cheer them up, wish them a happy birthday, etc.

This has turned into a little business venture I call Jinjah Cookie. In my spare time (i.e., not as often as I'd like) I bake delicious treats and deliver them to people's homes (sometimes still warm) or send them by courier. I love to see and hear how special people feel when they receive a gorgeous delivery of freshly baked goodies.

Our son recently started university in a different province, and I have been sending him weekly care packages. He loves them! This week's surprise is White Chocolate & Macadamia Nut Cookies, and I also tucked in a box of his favourite peppermint tea.

White Chocolate & Macadamia Nut Cookies

1 c. butter
1 c. brown sugar
1/2 c. white sugar
2 eggs
1 tsp. vanilla
1/2 tsp. salt
2 1/4 c. flour
2 tsp. soda
3/4 c. chopped macadamia nuts
1 c. white chocolate chips

Preheat oven to 375 degrees. Cream together butter and sugars, then add 1 egg at a time, then vanilla, mixing well and scraping the sides of the bowl. Add flour, salt and soda and mix just till combined. Add nuts and chocolate, mixing gently until incorporated.

Using a medium ice cream scoop (or two spoons) drop dough onto parchment-lined baking sheets, a couple of inches apart. These cookies will spread while cooking. Bake for 10-12 minutes, until golden brown. Remove from oven, allow cookies to cool a few minutes before transferring to a wire rack to cool completely.

To package:
Stack 6-8 cookies and place in a clear, cellophane bag (food safe). Tie with a ribbon and a little tag to label the cookies (this is very important for any cookies that contain nuts). I put these little bundles in a sturdy box with a handwritten note, seal it up well and entrust Canada Post to deliver them quickly to their destination (Express service usually gets them there the next day).

Roasted Sweet Potato Salad

There was something magical about summer time meals when I was a kid, especially Mom's cold suppers. They would most often include her delicious potato salad, crispy yum-yum pickles, sliced baked ham, devilled eggs dusted with paprika, and soft white dinner rolls. Mom would also slice a couple of juicy, ripe tomatoes and cucumbers, and arrange them artfully on a pretty plate. I still have the now-thread-bare red & white gingham tablecloth that she would spread out for cold suppers. She truly defined the artful elegance of simplicity.

Though not a family recipe, this Roasted Sweet Potato salad is an homage to Mom's cold summer suppers. I think this one is appropriate for these golden-tinged end of summer afternoons that bathe my kitchen in a warm orange glow around dinner time. I love the burnished colour and caramelized flavour of the roasted bits of sweet potato in this salad. It's even better the next day, so try to save some to pack for your lunch.

Roasted Sweet Potato Salad
(Adapted from The Garden-Fresh Vegetable Cookbook by Andrea Chesman)

Vinaigrette:
1 tbsp. chopped ginger
1 clove garlic
1/4 c. lime juice
3 tbsp. vegetable oil (not olive)
1 tbsp. sesame oil
1 tbsp. light soy sauce
1 tsp. granulated sugar
Kosher salt & freshly ground pepper to taste

Salad:
2 large sweet potatoes, peeled & cut into 1/2 inch dice
2 tbsp. vegetable oil
Kosher salt & freshly ground pepper
1 red pepper (or 1/2 red and 1/2 orange or yellow), cut in 1/2 inch pieces
4 green onions, sliced diagonally
1/4 c. fresh cilantro or basil, chopped

For vinaigrette, chop ginger and garlic in blender or mini food processor. Add lime juice, oils, soy sauce and sugar. Blend well, adding salt and pepper to taste at the end. Set aside.

For salad, toss sweet potatoes, oil, salt and pepper on a large baking sheet. Roast in a preheated 500F oven for 15 minutes, shaking the pan now and then to prevent sticking.

Transfer sweet potatoes to a large bowl, adding peppers, onions and fresh herbs. Pour vinaigrette over top and toss gently. Cool to room temperature and serve, or refrigerate.

Makes 4-6 servings.

To Serve:
Enjoy this colourful and healthy salad as part of a cold supper, or pack it in a container and take it to work for lunch. At lunch time, take out a beautiful tea towel and spread it over your desk or your lap, open your container and take out a fork that you've brought from home (no plastic forks for this special salad). Savour each bite of this nutritious meal, whilst being the envy of your colleagues. Pour a frosty glass of water, squeeze in a little fresh lime and sip it with your salad. Take your time returning to work, with your tummy satisfied and your soul nourished.

Lemon Custard

I am beaming with pride as I write this. I just conquered my Mom's Lemon Custard recipe, pictured here. I pulled out the tattered, stained recipe card with her writing on it ("NB: 3/4 cup sugar") and felt her guiding me as I zested the lemon rind and whipped the egg whites. The results speak for themselves. A golden, spongey cake topping gives way to a creamy, cool, lemony custard underneath. You must try this.

Lemon Custard

2 eggs, separated
2 tbsp. shortening
1 tbsp. flour
1/2 tsp. salt
3/4 c. sugar
rind of 1 lemon
juice of 1/2 lemon
1/2 c. milk

Beat the egg yolks and add the shortening, flour, sugar, salt, lemon rind and lemon juice. Slowly add the milk until well incorporated. Beat egg whites until stiff, and fold gently into the liquid mixture.

Lightly grease 6 ramekins and fill about halfway with lemon custard mixture. Place ramekins in an ovenproof container large enough to hold them all comfortably, and add water from a recently boiled kettle until it comes about half way up the ramekins. Place in a preheated 375 degree oven for about 25 minutes. Cool on a rack, then refrigerate until chilled.

To Serve:

Find a beautiful napkin and your favourite spoon (preferably a special one for this old-fashioned dessert), sit down comfortably, breathe deeply and slowly feel the sweet squelch of the spongy lemony cake and cool, sweet bath of the custard melt your worries away.