Category Archives: Episodes

Friends Food Fun

FFF EP-48: CORNED BEEF HASH

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httpvhd://www.youtube.com/watch?v=cAXkIGqUcDg

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). Guess what? It’s a brand new year (Brian and I are pleased to wish a Happy New Year to ALL of you), but we’re still the same old zany duo. Um … I think it’s called tradition or something.

In any case, tradition does play a role in the choice of this week’s dish. Brian decided to surprise me – yes, AGAIN – this time with a dish (corned beef hash) from his childhood in Newfoundland. I had no idea what actually went into it, but I certainly found out. And enjoyed it immensely. Well, I am brave, after all. ::watches Brian sputter in disbelief, as if a dish from the Rock could faze even moi::

In many ways, this dish is similar to many other combined casseroles that incorporate potatoes, meat and savoury vegetables. Off the top of my head, I can think of Shepherd’s Pie (with its top layer of mashed potatoes covering ground beef into which have been mixed corn niblets) or Moussaka with its lovely ground lamb and eggplant. But this was certainly one of the easiest we’ve presented to you, mostly because of that everyday can of corned beef that could only be opened with a key. [Oh, I could tell you stories of my own non-working key experiences, such as when the key stops turning half-way through and is stuck, but you still can’t open the lid wide enough to get at the contents OR when the strip already wound on the key breaks off and there’s not enough of a leader to hook the key onto. People, we’re talking about real foodie emergencies here!]

But, hey, the key worked ::praises the key’s compliant nature:: and we had a down-home comfort food type dinner. Brian added spicy ketchup to his portion, but I declined (even though I’ve been known to add spicy ketchup to Shepherd’s Pie when I make it at home). I wanted to savour the various ingredients. Well, you should know about me and my ::hand waves:: focus on multiple layers of tastes and textures by now. So … roasted garlic? Exquisite. The same for the onions. My verdict is a satisfied two thumbs up.

Variations:
Even while I was being giddy (but it comes so naturally to me ::giggles::), I was still imagining different taste sensations. Between the two of us, we already added – in our heads, at least – peas, corn and/or pickle relish to the smushed and glomped meaf-potato-onion-garlic mixture. I could also see adding bits of flame-broiled red pepper to the mix. I thought it would have been a different texture sensation not to mash the corned beef together with the potatoes, etc. I could easily see mashing the potatoes separately before folding in the meat, garlic and onions. Or putting the meat, garlic and onions into an oven-proof dish, smoothing a layer of mashed potatoes on top, perhaps dotting with wee dabs of mustard and butter and broiling for a few minutes. Hmmm. Crunch, colour and more flavour. I like the idea. Well, of course I would: I thought of it. Or, going in a different direction, not frying a raw onion but using pickled onions instead, perhaps cut in half or quarters, sautéed briefly to enhance their flavour. In that case, I would avoid smushing the onions with the corned beef entirely, so they would retain their integrity and distinctive crunch.

Helenka’s Nostalgic Meanderings:
This episode brought back memories of something I have not made myself for a long time. And I really, really should. One of my childhood faves was peppers stuffed with rice (sometimes mixed with a little ground beef), then oven-baked in a pan filled with a tomato juice-water broth. Yummmmmmm. For a variation, adding a can of mushroom soup to the rice mixture brings out different flavours. Of course, switching to different coloured peppers changes the flavour, too. I could see serving this dish to guests at an informal dinner, bringing to the table a platter that had assorted coloured peppers. Festive, yes? Definitely. Because flavour without colour is a lonely concept. And the world is blah enough without us being assimilated into it. Ohhh, now that I’m getting carried away (again), if I didn’t want to have full-sized peppers as a main course, I’d use those adorable miniature peppers with a rice-only stuffing, but serve them with wee shishkabobs of chicken, beef, or lamb, along with more veggies (mushrooms, cherry tomatoes, baby corn, etc.) on the skewers. Definitely fun food.

Well, that’s a wrap for our first episode for 2012. It’s been raining outside and I’d rather stay indoors with some cozy comfort food. And you can, too, just with a few simple ingredients. So, why don’t you meander down your own personal memory lane to experience a food that was important to you when you were growing up. Whether you use potatoes, rice, pasta, couscous, beans or buckwheat as a base, there are lots of ingredients you can add to create your own unique quick comfort food. So, until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

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Friends Food Fun, Special Videos

Friends Food Fun Christmas Special – Reinventing Tradition

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httpvh://www.youtube.com/watch?v=aNLrWGx1TFQ

In last year’s special, Brian and I gave you a heaping helping (a mountain, even) of variations on some of the traditions that have been a part of our lives separately and together. However, this year, it appears that Brian went out (waaaaay out) to create an amazing Christmas dinner that speaks to some of today’s values.

Most of the traditions we grew up with involved a lot of physical exertion (food shopping, storing, prep work, cooking, keeping the finished product warm or cold, then washing a mountain of dishes and putting leftovers away, before finally collapsing) as well as staying on top of individual cooking times and temperatures. So … a lot of work, a lot of worry, and a lot of exhaustion. Sound like a lot of fun? Nope, not in any dictionary I know.

So … today’s values, huh? Indeed. Such as the value of being considerate by not overburdening one person (or a few) with the necessity of conforming to the stringent preparation of oh-so-many recipes, simply because that’s the way it was always done. I’m constantly amazed (though I do admit to being guilty of the practice in the past – is this where I promise never to badger Brian for stuffed tomatoes again? ::squirms uneasily:: Uh … maybe) when people pout because you’re not planning to include Great Grandma’s Ultimate whatever-it-is, even though it needs to be started three days in advance, requires storage space you don’t have and three burners on your stovetop. See, the thing is that Great Grandma could make it because there were usually lots of young’uns hanging around the kitchen (a large space full of good smells and – if you were lucky – you got to lick the spoons or nibble on the cast-off ends that weren’t pretty enough to serve to company) to help with the prep work. Storage space? Lots of it in a large pantry or summer kitchen. Three burners? On a six-burner stove, it might mean a bit of crowding, though it wasn’t impossible. But, somehow, the meaning of the season turned into a rigid requirement with the added emotional layer that, by not making Great Grandma’s Ultimate whatever-it-is, you were either disrespecting Great Grandma or her memory. Shouldn’t the value and memory of Great Grandma instead be one of her warmth, her generosity and hospitality rather than GGU-w-i-i? I would certainly hope so. And I believe Great Grandma would, too.

Or what about the value of not having a closed mind where it comes to any experience, food included? Brian and I both grew up in more tightly knit communities where there weren’t many opportunities to eat foods from around the world. But that has changed and it’s marvellous. Shouldn’t that be reflected even in our holiday meals? Rhetorical question, obviously.

Or what about the value of diversity? Where we can invite people into our lives, homes and dining rooms who may bring foods that we may have never associated with the way we’ve always observed a particular holiday. Actually, that used to happen to me at the Christmas day dinners I hosted at church for a decade. With the exception of a turkey or two – compliments of a generous local butcher – everything else was potluck where I tried valiantly to make sure there would be enough variety of foods rather than five versions of coleslaw or, more likely with our congregation, 25 different desserts. ::gets distracted:: Oh … those yummy desserts. Actually, I think I was even a bad influence one Christmas when I brought a President’s Choice Bread Pudding, knowing that I could heat it up there. But, then, I had a valid excuse, having to be there hours in advance – as the host – to start decorating and setting up.

What about the value of allowing a holiday observation to be relaxed, of making the recipes conform to the whims and activities of the guests rather than forcing the guests to observe a nearly military-minded agenda. The danger of having such a rigid schedule is that, if any little thing goes wrong, then everything is thrown off. Not only that, there are identifiable health risks of eating too much food in too short a time, especially if so many dishes have high salt, sugar or fat content. It’s not just a matter of the dead air around the table as its overly-stuffed celebrants sink into a stupor.

Finally, there’s the value of having the host also be a guest at the celebration. That can only happen if we all embrace the concept of opening ourselves up to new experiences. Including the variety of exquisite nibbles that Brian served during our celebration (some prepared in advance and one where I joked I wanted to be alone with it in the bedroom because it was such a sensual eating experience) and culminating in a very relaxed Raclette for the main course supper (during which we could and did decide we’d had enough) was definitely a sign of modern-day thinking.

It really felt terrific to know that we could eat however much we wanted and whatever was left over, Brian would be able to have the next day. Nor would it be half a turkey carcass!

Even though our holiday celebration was for only two people, you could recreate the supper with more guests sharing the electric Raclette and grill combo, though the relaxation factor would be reduced due to the necessity of switching out the little pans more quickly. It may not sound like a huge factor but, over the course of supper, it would place the focus on keeping track of time instead of the conversation and laughter. In an ideal setting, I would have one Raclette (or other suitable appliance that could sub for one) for every two people. Even if you’d need to borrow or rent multiples, it would be so worth it.

The other joy of cooking at the table is the conviviality factor. Guests talk and laugh more. The conversation seems to sparkle. And all that merely from being involved, even in something as nominal as elementary tabletop cooking. Of course, in my opinion the queen of the tabletop cooking appliances is the Fondue pot, whether flame or electric. You know where my allegiance lies. Hint: it’s not the one with the flame. [I know it’s heresy, but I’ll even take fake over real when it comes to fireplaces? Why? Because of all those summers up north when the real (though utterly gorgeous) fireplace sent the heat up the chimney instead of out into the huge and chilly great room.] Another possibility would be a Korean-style BBQ. I’m sure you could come up with more portable variations of recipes that could be cooked very easily and quickly at the table, adding to the entertainment factor.

Friends Food Fun Christmas Pictures
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The final menus that Brian presented are shown here:

Late Lunch Appetizers

Prosciutto Wrapped Dates with Goat Cheese
Cocktail Shrimp with Seafood Sauce
Chipotle Hummus
Baked Brie with Red Hot Pepper Jelly
Pork Pâté
Boursin Cheese
Assorted Crackers

Supper

Electric Raclette
cooked sausages chorizo
gherkins and cocktail onions
broccoli
baby corn
small roasted potatoes
grape tomatoes
aged cheddar cheese

Dessert

Trifle

Variations on Raclette

While we were making huge inroads into the bowls and plates of veggies, potatoes and meat awaiting being sizzled with cheese under the Raclette broiler, I let my imagination go wild. And you can, too. Any vegetable or fruit that would work on a skewer would work here, too. By happy coincidence, we learned how luscious the whole grape tomatoes tasted, especially when we bit into them and were rewarded with a juicy splash. I’d like to see preserved artichoke hearts and flame-broiled red pepper strips, as well as grilled or marinated mushrooms under the cheese. It might be a little more demanding, but thin strips of chicken or beef could be grilled first, then given the cheesy treatment. If you love seafood, then you could use chunks of lobster tail or marinated octopus rounds or squid rings. Okay, okay, you can leave the octopus and squid. [More for me, yay!] This recipe usually calls for a Raclette cheese. Well, Brian used aged Cheddar. If you don’t want to use either of those, then you could use Brie (that reminds me of the Brie and Vegetables from many episodes ago) or a flavoured Goat cheese (hmmm, Pizza episodes, anybody?). Or Feta (imagine the ingredients for a Greek salad, except heated up). The only cheese we felt couldn’t work would be Cream cheese, because it’s not dense enough to withstand the intense and close heat source. It would just melt away.

Speaking of pizza, you could translate the recipe to start with a pre-cooked pizza dough or any other kind of commercial flatbread. Using the little trays as a guideline, you could cut the dough or bread into exact shapes in advance, then keep them from drying out by placing in a covered basket until dinner was ready to be made.

If I’m really allowed to go wild (and, as the editor of this frivolous adventure, I give myself permission [Self, you have the power!]), then I could see this Raclette idea being used as the ultimate dessert following a barbecue in the summertime. After all, if it’s perfectly acceptable to use a grill even in the hottest part of the day, then it’s just as suitable to use a Raclette grill for dessert when the sun has gone down. For this variation, I would suggest pre-baked pie pastry (brushed with a bit of sweet butter or margarine) cut to fit into the little trays, then covered with a variety of your favourite summer fruits (sliced peaches, pears, strawberries, seedless grapes … anything that has a skin to maintain cohesiveness). Top with the cheese of your choice and await to be yummed! You could grill the sliced fruit first to release more flavour. Well, as long as I’m already way out, I’ll propose an ultimate apple pie Raclette. Using pre-cooked pie pastry, spoon on a bit of applesauce before layering on sliced grilled apples. Before topping with some extra-aged Cheddar, grind some Cinnamon/Sugar/Chocolate sprinkles (the kind I gave Brian last year, IIRC). But, wait! That’s not all. When you remove each portion from under the Raclette broiler, add a scoop of decadent Vanilla ice cream. Swoon-worthy. Definitely swoon-worthy. And most likely something no traditional Raclette user has ever imagined.

Well, I can’t believe I’m about to write this, but I think I’ve written enough. Wow! The editor can show moderation, too. I hope everyone will enjoy a serene holiday season and a joyous New Year. See you when the calendar page is flipped over!

And I think it’s fitting to (mostly) reuse our closing words from 2010.

We would like to take this opportunity to thank all our loyal viewers as we complete another fantastic year of celebrating great friendships, fantastic food and, of course, we cannot forget the fun!

Presented here is the special journey that I surprised Helenka with in our Second Friends Food Fun! Christmas Special. And we’re so proud to share the recipes with you.

Happy Holidays,
Peace and Long Life,
See you in the New Year!

Cheers!
B&H =:)

Christmas at Allan Gardens
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English Trifle (the original)
Ingredients
2 marble pound cakes
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
2 pints raspberries
2 bananas
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix
2 cups milk
1 cup heavy whipping cream
1/4 cup blanched slivered almonds
12 maraschino cherries
Directions

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.

* This recipe is amazing when you substitute marble pound cake for the plain, and add chopped brownies (cause Helenka told me to 😉 ).

Prosciutto Wrapped Figs with Goat Cheese
Ingredients
12 figs
1 small package of mild goat cheese
1/4 pound prosciutto
Honey
Directions
Remove stems from figs. Using a small sharp knife open up the fig from the top to about the middle with an X-cut. Place a small amount of goat cheese into the opening. Wrap the fig with a piece of prosciutto and secure with a tooth pick. Place figs on a baking sheet, drizzle honey over them and put under the broiler just until prosciutto starts to sizzle. You only want to warm these up and melt the cheese just a bit. These are sweet and salty, creamy and gooey.

Obviously, we used dates in place of figs. When substituting dates for figs, omit the honey.

Decorating a Mantle
httpvh://www.youtube.com/watch?v=5JrbboxUaE8

Music for both videos provided by Kevin MacLeod

Desserts Are Fun, Episodes

DRF – Ep 5 eh! Outrageous Brownies

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httpvh://www.youtube.com/watch?v=fT5_YayCsKc

Hey, Dessert Friends:

It’s Brian, acting as a solo writer this week (though Helenka is peeking over my shoulder, doing her fabulous editing [Helenka agrees it’ll be a snap!]).

The countdown to the holidays has begun, so has the mad dash to complete my annual holiday baking! While going through our archive of unpublished videos [Editor is impressed by the word “archive”], I came across one that I think is fitting for this time of year. I invited my delightful and fun baking friends, Fiona and Menka whom you’ve met before, over for a baking afternoon, and we made the most scrumptious brownies you have ever tried (courtesy of the barefoot contessa). Of course, you will not want to be counting calories while making or enjoying them – as the recipe uses a pound of butter!

Besides great quality chocolate (mine happens to be Ghirardelli Chocolate), one of the secrets I have learned is using coffee to enhance the flavour of chocolate. In any recipe that calls for chocolate – but no coffee – as part of the ingredients, I sneak some in (okay, my secret is now out). The objective is to not add too much but just enough, as you do not want to overpower the chocolate. I typically try a teaspoon or tablespoon depending on the amount of chocolate. This recipe calls for 3 tablespoons as there is a lot of chocolate. I found the type of coffee to be important too so, lately, have been using a Colombian Arabica.

Another recipe that I like during the holidays is a Newfoundland favourite called “Snowballs”. There are two types, with marshmallows and without. The ones I love have lots of chocolate and coconut but noooo marshmallows. I really enjoy making these and have tried three different recipes. Shown below is the one that I use the most often (also with the most chocolate [Editor adds: Coincidence? I think not!]). These also taste great right out of the freezer (as do the brownies)!

Well, I just wanted you all to have something to keep you busy (and baking sure will do that) until our Christmas show is revealed on December 15th, 2011. Both Helenka and I had a great time putting it together, this time without killing ourselves! [Editor’s wry comment: What an unusual concept for us, especially for a significant holiday meal!]

Till next time … “Life’s sweet treats are best enjoyed with friends!”
Dig in and Enjoy!!
B =;)

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Outrageous Brownies

1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules
2 tablespoons pure vanilla extract
2-1/4 cups sugar
1-1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts

Preheat the oven to 350 degrees F.
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly.
In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture.
Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
Notes:
Flouring the chocolate chips and walnuts keeps them from sinking to the bottom. It is very important to allow the batter to cool well before adding the chocolate chips, or the chips will melt and ruin the brownies.
This recipe can be baked up to a week in advance, wrapped in plastic, and refrigerated.

Snowballs

In a large saucepan, combine and boil together gently over medium high heat for 5 minutes or until mixture reaches about 230 degrees F on a candy thermometer:
3 cups sugar
3/4 cup melted butter
1-1/4 cups milk

Once mixture begins to boil, it is very important not to stir it at all.

Mix together
3 cups large rolled oats
1 cup unsweetened fine coconut
12 tablespoons cocoa

Add the boiled mixture to the dry ingredients, mix until well combined and chill until mixture is able to be shaped into 1-1/2 inch balls.
Roll the balls in additional coconut. Makes about 4 dozen. These freeze very well.

Friends Food Fun

FFF Ep-47 What’s For Dinner?

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httpvhd://www.youtube.com/watch?v=XSG_ntwkB98

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). However, in order to eat weird food, you actually have to have food. What a concept! What’s for dinner? Well, when I arrived at Brian’s, the answer was obviously … nothing. ::is shocked not to mention hungry:: The kitchen counter was bare, save for the soap dispenser and small potted palm. Can’t eat either of those, can we? No cookbook, either. So I made Brian scale the heights to delve into his cupboards, then back down into his fridge and freezer. It was a clear case of WYSIWYG. Recipe? Who needs a recipe when you have an imagination? Well, obviously that and a few odd ingredients.

What we got was a can of hearty smoked bacon clam chowder soup that was filled with more … stuff such as bacon, smoked oysters, petits pois, then flavoured with freshly ground black pepper and cayenne pepper before being ladled out onto half a chive and cheddar scone and topped with the other half. It was terrific: spicy and filling, so that I finally got over the fact that Brian’s cupboard was bereft of the canned tuna I wanted to include. Oh, well. I survived that oh-so-tragic moment (NOT), but I’m sure I’ll end up making my own version and include that added layer of flavour and texture. If you know me at all by now, then you’ll recognize those two important buzzwords in my vocabulary.

Brian did wonder whether or not we were cheating. But I recognized that it’s not always easy to have fresh food in the fridge or out on the counter and, in fact, given the uncertainty of the weather especially in winter, it’s crucial that everybody stock up with at least some canned and frozen foods. Because, if there’s a snowstorm, I doubt you’ll be able to get a pizza delivered. 30 minutes or it’s free might end up being 3 hours or it’s free! And, by then, you may have been chewing on ice cubes as the only ingredient of any substance in your freezer. ::shudders and not only from the chill:: Yuck!

At least with the inclusion of a prepared soup as a base that is then filled with other ingredients, you can cut down on the level of sodium and other preservatives (that often make even the best quality of soup taste … uh … like cans). If you have an open bottle of wine, you can pour in a couple of spoons just prior to serving. Then you can be sure it won’t taste anything like a commercially prepared soup. If not wine, then port or brandy. Or a dry sherry. Just about anything as long as it isn’t too sweet. I’ve even made a soup with vodka. [But, then, remember I not only eat weird things, I also drink them, too! And it was a real recipe for Bloody Mary Tomato Soup from a fancy Toronto hotel.]

In any case, if it’s been some time since you’ve climbed your own stepstool to see what’s in your cupboards, you might want to have a look-see. If the cupboard’s pretty bare, lay in some provisions. So you’re not caught short (as Brian was with the yes-I’m-going-to-mention-it-again missing tuna), it might be a good idea to keep a list of foods taped to the inside of the cupboard; when you use a few things up, then you’ll know what you need to replace. Besides canned soups, there’s tuna, ham, seafood, chopped tomatoes. And on and on. Brian and I both like frozen petits pois (baby peas). The quality is far superior to that of mature peas (that seem to be nothing but starch in a shell, frankly). You could buy frozen julienned carrots (much nicer than those boring circles) or a frozen stir-fry mix (they may say Chinese, Thai or Japanese, etc. on the package). Plus, nobody should be without at least a couple packages of dry pasta which, when cooked, can be dressed with a drizzle of olive oil, herbs, sliced black olives and grated parmesan. You don’t need to always go the meat sauce route.

Usually, most dried soups have tons of sodium and that’s not a good thing. But, recently, I’ve found a line of organic dried soups (all you need to add is boiling water) that are full of fibre and nutrition. You may want to take a look around to see what’s available in your supermarket or health food store. Of course, a jar of peanut butter and crackers or a jar of your favourite jam and frozen bagels that will be toasted in a twinkle are terrific comfort foods, too. [Reminder to self: Self, you need to pick up marmalade this week! And I did, with extra-oranges!]

You’ll note that I’ve concentrated far more on foods that are canned or preserved (in glass jars). Why? Well, if your freezer is stuffed to the gills and a storm or other emergency leaves you with a power outage for a significant length of time, you’re going to have a lot of food to throw out. But, then, you’d be unable to cook it unless you have a gas stove, a gas BBQ or even an old-fashioned fondue set. Okay, so I won’t focus on the loss of electricity. Let’s stay positive.

The only place where I don’t follow the advice of the experts is that I can’t stand the taste of powdered milk, so I personally don’t stock that. But that doesn’t mean that you can’t keep a couple of hunks of a good hard cheese in your freezer. And you may be drinking your coffee or tea with sugar or honey only. But that’s only a temporary deprivation.

Variations:
Brian brought up the possibility of starting off with a can of cream of tomato soup instead. Don’t you think that would taste much more lively with the addition of fresh basil (if you have it, otherwise dried), plum tomato chunks and a can of green chilies? If you didn’t know it, you wouldn’t guess that this started off as something you might have had for lunch as a kid along with a cheese sandwich.

Getting back to our smoky bacon clam chowder to which I really wanted to add tuna [and I can hear Brian grumbling for me to stop repeating myself; hmmm, maybe he’ll get some tuna for next time?], if you don’t have tuna, but you have any of the following, they would be a terrific substitute: leftover shredded rotisserie chicken, chopped ham or turkey breast, shredded cheese. If you’re really stuck for filler, then just use a good bread. Since the weather’s finally turned colder and damp, I’ve been enjoying the line of frozen soups that I have but turn into meals by dropping in a slice of Bavarian multigrain rye (my favouritest bread ever) that has been torn into rough pieces. The bread soaks up some of the liquid and gives you something chewy to play with in your mouth.

Helenka’s Really, Really Nostalgic Meanderings:
Now we’re going waaaaaaay back to my childhood (not only last century but also last milenium). I remember one memorable time when there were live chickens in the basement. Thankfully that experiment wasn’t repeated after the first time. But the basement was the location of much other more fascinating stuff. Such as making home-made wine. ::giggles:: Did I mention that – at least in those days – it was natural for kids from European families to have a little alcohol with meals?

But, okay, that’s just a preamble. What I wanted to talk about was the art of home preserving and pickling. When I was young, we would regularly go to friends’ farms to pick our own fruits and veggies. Both farms were in Scarborough. Of course, when I was a child, it was an adventure to get there. I remember when the Gardiner Expressway first opened and there we were – just like the Jetsons – on an optimistic highway to the future. At one friend’s farm, we’d pick strawberries, raspberries and red currants. [That’s the farm where my childhood friend and I played at being Lawrence of Arabia and Sharif Ali at the well where we’d … uh … ridden our pretend “camels”.] These fruits would all get turned into luscious jams. At another friend’s farm, we’d get tomatoes and pickling cucumbers. The tomatoes were turned into what was called “chili sauce” in the Polish community, though it was really just a tomato, celery and onion relish. Really yummy with lots of foods. And, of course, you can’t be authentically Polish without experiencing dill pickles. Though, occasionally, we’d buy a can of pickles from Poland and I was intrigued to see that turmeric was added to the list of pickling spices.

If we drove in the opposite direction to Stoney Creek, we’d end up getting peaches and grapes. I believe there may be a picture of me, 8 years old, wearing shortish pants and a plaid shirt, up in a tree. But I have it hidden in my storage locker, so it’s unlikely to be used as blackmail material, lol (or not).

So, let’s return back to the basement where we had a cold cellar. It was a room carved out from the earth surrounding it. The lower part of it was only as wide as the door. At waist-height, the bricks formed receding steps. And each step on all three sides was covered by bottles and jars, their jewel-bright colours gleaming. The jams and “chiili sauces” were in traditional small mason jars (oh, I remember those fiddly rubbers); the peach halves in taller jars; the pickles in enormous rectangular jars, filled with tall fronds of dill with cloves of garlic; and a few bottles of wine. It was our own treasure cave. In some ways, I could hardly wait for the cucumbers to finish getting pickled because I wanted to eat them so badly. It’s no wonder that I prefer new dills instead of full sours. [That cold cellar also played another role in my imagination, where I pretended it was the entrance to a Phantom of the Opera like cavern and I had been kidnapped from royalty and brought to Toronto. Well, I keep telling you I have an imagination. You should expect such tales from me by now.] But … enough of my even weirder childhood, though it’s fun to visit from time to time. And, in 3-2-1, we’re back to the present.

Well, that’s a wrap for another (now colder) fall episode for 2011. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

Friends Food Fun

FFF Ep – 46 GREEK INSPIRED SALAD

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httpvhd://www.youtube.com/watch?v=kmAp9zxhxD8

Hello, Culinary Playmates:

It is I, Helenka, your fearless advocate of gustatory creativity (aka I eat weird but really tasty food and think you should, too). So you may be wondering just what could be weird about a Greek inspired salad? Well … Brian decided to throw in a whole bunch of other colourful ingredients. Greek, according to Brian? Or Mediteranean, according to me? In any case, I’ll stop pouting about the fact that there was no chopped green bell pepper included. Or being jealous that Brian went away on a lovely Mediteranean vacay and is reminiscing through food. But does it really matter if it ends up tasting so good? I’m sure you know the answer to that question. Though I’m equally sure Brian will laugh (or groan) when I mention that my church brunch bunch used to frequent a Greek restaurant on Sundays. Its Greek salad contained the usual ingredients, but also lettuce (well, it was a cheapo place). That wasn’t the truly weird thing, though; it was the garish, yellow salad dressing poured too liberally over the entire plate. Um … waiter, could I have tzatziki instead?

We both considered our version of this salad to be a brilliant reflection of the bounty of summer. Amazingly enough, even though it’s the first week of November, we’re still enjoying mostly bright and sunny days in Toronto. And, when there are clouds in the sky, they’re more likely to be the cute puffy kind instead of the dishwater dreary why-don’t-you-take-over-the-entire-sky kind. Mind you, it’s a bit chilly to think of al fresco dining. So, let’s just eat this healthy and hearty supper indoors!

Two of the ingredients that made this salad very satisfying and filling were the proteins, namely the rotisserie chicken (often featured in our recipes) and the garbanzo beans(which you may know better as chickpeas). We’ve used beans before in a couple of recipes. The most notable use was in Episode 22 (Seared Scallops with White Beans and Spinach). We also used beans as a side dish in Episode 30 (Grilled Steak with Chimichurri Sauce and Pinto Bean Side Dish).

Beans are extremely nutritious and cheap, with so many varieties, sizes and colours, that it’s worth taking several trips through your grocery aisle to test the various kinds that you may find there. If the only beans you know are the kind found in cans (and served in a three-bean salad at what most restaurants present as a sorry excuse for a salad bar ::rants for a moment::), then you don’t know what you’ve been missing. I used to eat canned beans … years ago, including a tasty (but overly oily and preservative and sodium-laced) canned Italian bean salad. I would end up dumping the beans in a colander and rinsing them thoroughly. So I thought to myself: Self, what’s the point of buying canned if you’re just going to rinse off the gunk anyway? [I love it when I make sense, I do.] Even if the beans were pretty much unaltered (as plain chickpeas are), I gave myself the challenge to … cook my own.

Currently, I have three large packages (kept in sealed outer bags) of lima (or butter), red kidney and the ever-popular chickpeas. I soak them overnight and cook them separately. Yes, the prep and cooking routines take up space on your counter and stovetop, but the taste is so worth it. Not to mention that a portion costs only pennies. When I’ve cooked all three, after draining and rinsing with cold water, I combine them, add chopped tomatoes, thinly-sliced shallots, some home-grown crushed whole basil leaves and a bit of red wine vinegar. I don’t even bother reaching for the olive oil, because the beans themselves are so full of moisture … of vitality! Though, if I have to be honest with myself, I don’t do such a good cooking job with the red kidneys. ::sighs:: Too mushy with a loss of colour. The easiest to cook are the very firm chickpeas. Yay! And the trick to cooking the lima beans is that you have to salt the water (as opposed to the directions for cooking the other beans) in order to keep their delicate skins intact. But it’s fun to test my skills in new and different ways.

I do, however, succumb to buying one variety in frozen form. My fave supermarket private brand (::giggles:: do the letters PC sound familiar?) offers shelled edamame (a preparation of immature soybeans in the pod). The frozen kind are already shelled, green, resemble small lima beans, and they are just scrumptious. They’re offered usually as an appetizer in Japanese restaurants, either boiled or slightly dried in their pods, or as a side dish, with – tuning into the Homer Simpson channel – buuuuutttttttter. Yummy! I’ll heat up a bowl in the microwave and will usually dispense with both salt and butter. I leave those flavourings for when I want a treat, either at home or at the wee Japanese restaurant a block away. But they are so healthy and make me feel fabulous. Who would have thought that a small, otherwise insignificant ingredient could have such an impact?

Of course, the other most familiar dishes where one can find beans are chili and baked beans. There are so many recipes for both that one could get really dizzy. Well, I definitely could. I was never much into baked beans (or cornbread, for that matter) until I had both at a local steak chain. I’m now a big fan, even if I don’t have them often. As I’ve said, one can have many different learning opportunities to expand one’s vocabulary of taste sensations. I’d encourage you to try new beans and new dishes, too!

Helenka’s Nostalgic Meanderings:
One of my oldest memories of eating beans in a unique fashion was in the mid 80s. I’d usually walk up Bay Street to Dundas and end up in a hole-in-the-wall Chinese restaurant on the North side (between Bay and University), the kind of place that had the presto-changeo multiple plastic tablecloth layers to be whipped off between customers. My treat every week would be to order the whole lobster cooked in black bean sauce … and to eat it with chopsticks! Now you know why those plastic tablecloths were necessary. The lobster was cheap and delicious, though gloriously messy. [::sighs:: I think I’m too old to partake in anything that messy any more. But at least I can remember it.]

Well, that’s a wrap for another fall episode for 2011. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

Please note: We prepare, taste and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.

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