SEVEN THINGS I READ ON A GOURMET HOT LIST TODAY

This hot list of food trends is from House and Home by Claire Tansey.

l. Eat Clean.  This is the year of fresh ingredients.  Think homegrown vegetables, ethically raised meat and sustainable farmed fish,flavoured with nothing more than salt and pepper.

2. Cheap chic canapes.  I love these.  Tuna tartare serve on a potato chip.  Hard economic times are bringing some innovation into restaurant kitchens – brilliant, delicious, and easy to recreate at home.

3. Black Pepper.  The treasured everyday seasoning is spicing up desserts like panna cotta and meringue.  Grind it over pineapple before grilling or whipped cream to serve with fresh berries.

4. Curly Parsley  No longer a lowly garnish, this herb is now the star of high-end cuisine; chefs flavour its intense flavour over flat-leafed parsley.  Try sliced roast beef with curly-parsley pesto.’

5.Brown Butter  Turn unsalted butter into a richly caramelized wonder ingredient (known as beurre noisette) simply be melting and gently allowing it to turn brown.  (not burnt)

6. Deconstructed dessert.  Instead of serving a slice of Black Forrest cake, take it apart and serve mini chocolate cakes doused in chocolate sauce with cherries and whipped cream. Look for jars of “sour cherries” for this dish

7.  Cheese and Pastry.  Remember apple pie served with a slice of cheddar?  This year the combination goes gourmet by pairing artisanal cheese with fine pastry.  Try a tangy semi-aged goat cheese like Bucheron and a caramel tart.

HOW TO COOK THE PERFECT EAR OF CORN

Yesterday we purchased peaches and cream corn from the farmers market in Liberty Villiage.  They had been picked early that morning. The cobs were plump with fat kernels .  The husks were fresh green and the corn silk wispy and delicate.    Definitely fresh corn.

Corn on the cob takes from thirty  seconds to one minute to cook.  You are actually warming the kernels.  Fresh kernels of cob are so tender you can scrape them off the cob and make wonderful salads and salsa with them.  Use the largest stock part you own and fill with water.  DO NO ADD SALT   DO NOT ADD MILK  When the water comes to the boil add the cobs of corn – one for each person.   And cook for thirty seconds to one minute.  Any one for seconds –  repeat the performance.  That’s how you cook the perfect ear of cook.

STRAWBERRIES BECOME A SPECTACULAR DESSERT

A QUICK, EASY DESSERT

Local strawberries tossed with a generous splash of Cointreau a cool ending for dinner.  Serve as is or top vanilla ice cream.

Now how easy is that!  Enjoy.!

THREE THINGS I READ TODAY

HAPPY SUMMER

from Marie Claire “table”

1.  scent of summer  -   Use small collectable bottles or jars instead of vases.  A row of similar wine bottles each containing a single rose  would look spectacular on your dining tabl

2. summer seasoning – Make interesting little pots from scallop, clam or mussel shells.  Clean them well and use as containers to serve condiments or salt and pepper.   If you don’t live by the ocean pick up bags of shell from your local craft store or Michael’s.

3.  napkin ties – Interesting shells  can be pasted with craft glue to a length of pretty ribbon, which is then used for a tie for napkins.

THE ULTIMATE ROAST CHICKEN

THE ULTIMATE ROAST CHICKEN

For more than fifty years I have roasted chicken in a variety of ways.  This is the ultimate roast chicken recipe.  And, the gravy it produces  will have you weeping for joy.  You’ll want to pour it over a mountain of mashed potatoes or clean your plate off with hunks of bread.  I’ve had  guests  literally lick their plates clean.  The best part of this recipe it is really, really simple.   Once you roast chicken this way you’ll be hooked.      The chicken is moist and flavourful, and the skin crispy and golden brown.  I simply can’t say enough good things about this recipe.  So off you go to your neighborhood supermarket and pick up a couple of frying chickens Bon appetit!

Serves 4-hungry souls

2 frying chickens whole

A little extra virgin olive oil

A couple of carrots coarsely cut

A stalk of celery coarsely cut

A fat onion coarsely cut

A 1/2 cup of white wine

A cup or more of chicken stock

2-3 tbs flour

Preheat your oven to 400 degrees F.

Toss your vegetables in a medium sized bowl with olive oil.  You want to generously coat them.  Put them into a baking pan that will easily hold the chickens without crowding.

Rub a little olive oil onto the skin of your chicken.  Liberally salt and pepper the  inside of your chicken.. then the outside.

Lay the chickens breast side down on the vegetables and put into the preheated oven.  Roast for 30 minutes, then turn breast side up.  Continuing cooking for about 20-30 minutes  until your instant read thermometer registersl65 F. or the juices run clear and you can easily jiggle the leg.

Remove chickens from the baking pan, set aside and tent with tinfoil.

Place the baking pan on your largest stove burner (if you have used a really big pan use both burners).  Have the heat on medium high and pour in the white wine.  Scrap up the beautiful bits and simmer until the liquid is almost reduce.  Now add l cup of chicken stock and scrap your pan to get all the brown bits.  Put a colander over a good-sized bowl and pour off the vegetables and liquid.  Let drain.  As the  cook you can eat the delicious vegetables otherwise  dispose of them .  They have served their purpose.

Put the liquid in a medium sized sauce pan.  Taste it to see if needs additional seasoning.  Perhaps add another cup of good chicken stock  (If you want lots of gravy).  Now thicken is with the flour.  The easiest way is to put some water and a little flour in a jar and give it a good shake.  Stir into the chicken stock and whisk over medium high heat until it thickens.

Slice your chicken.  Pour a little of the very hot gravy (sauce) over the chicken and serve the rest in a big gravy boat on the side.

A MORNING SURPRISE

Every year I fill the planter by our front door with impatience.   The colours change depending on my colour scheme for that particular year, but the flowers are constant, always impatience.

This summer we discovered a volunteer, a poppy.  We didn’t know what colour and thought perhaps it was from seeds we had purchased in Holland.  I had admired the red poppies growing wild around Amsterdam and had brought back packages of seeds.    It was indeed a present waiting to be opened.  This morning we discovered this exquisite deeply ruffled beauty.

A gift of a single bloom so heavy it drooped  gracefully charming us with its beauty.     Oh that we could  start every day this way.

VIVA PORTUGAL

VIVA PORTUGAL

Folk dancing, amusement rides and games, ethnic food,  what a wonderful way to spend a  summer Saturday in Trinity Bellwood Park.     It is this rich heritage of ethnic neighborhoods that make up the tapestry  that is Toronto.

I missed the parade but  this float  was part of it.

Viva Portugal!!!

SCRUMPTIOUS FRUIT SCONES

Making scones is so easy and the results are so spectacular.  Over the years I have tried many recipes but this is the all time best.   From start to finish you can have scones on the breakfast table in just over 30 minutes.

First of all turn your oven to 400 degrees F. and have the rack in the centre of the oven.

Collect the ingredients and have everything at room temperature except the butter.  If you haven’t done this ahead of time heat the egg in a bowl of warm water and gently warm the buttermilk in the microwave.

You’ll notice the amount of buttermilk is not precise.  The amount you’ll need will depend on the humidity that day. You want just enough liquid to hold your dough together.  If you get too carried away with adding the extra buttermilk don’t worry.  Just drop your scones on the baking sheet.  I promise you they will still be delicious.

2 cups all-purpose flour

3 tablespoons sugar

1 teaspoon soda and 2 teaspoons baking power

1/2 teaspoon salt

1/2 cup cold butter (or hard margarine)

1/2 cup dried fruit – apricots, raisins currents, cherries blueberries

grated lemon peel

1 large egg

1/2 to 1 cup buttermilk.

Whisk the flour, sugar soda, salt in a large bowl.  Cut in the butter until most the mixture is the size of very small peas with a few bigger pieces. If you don’t have a pastry blender use two knives.

In a separate bowl whisk the egg and butter milk together.  Make a well in the centre of your flour mixture and add the liquid.  Stir this together gently just until all the flour mixture comes together.  Briefly stir in the fruit and lemon peel.  If you have too much flour mixture sitting at the bottom of your bowl stir in a little more butter milk.

Turn dough out onto a lightly floured surface and gently knead about 10 times  – just until the dough comes  together.  It may look a little rough or ragged.  That’s OK.  Pat the dough into a circle about 3/4 inch deep.   Don’t skimp here you want the scones  to be voluptuous, lovely and high.  Cut into six or eight edges. Bake on a parchment lined baking sheet for ten to twelve minutes.  Serve while still warm lavishly spread with butter .  Enjoy

The next cool morning make yourself this treat.