Tag Archives: freshly ground salt

Outdoor Fun

ODF – EP 4 GRILLED SHRIMP AND VEGGIES

Leave a comment

(SHOT ON LOCATION, BRIAN’S BALCONY, OVERLOOKING LAKE ONTARIO)

httpvh://www.youtube.com/watch?v=M0hB9jJxlT4

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). Though, to be perfectly honest, the only weird thing about today’s special outdoor episode is that we were using my INDOOR electric grill OUTDOORS (or semi-outdoors, as was the case on Brian’s balcony overlooking Lake Ontario). Otherwise, the food was a mix of vibrant fresh veggies, yummy shrimp, some non-traditional spices and glazes. And us as the ever-eager samplers.

I know I could talk (or, more likely, moan) about how scrumptious the food tasted, because it did. It really did. But that would be nothing new where Brian and I are concerned. So, instead, I want to introduce you to the concept of Embracing The Fake.

What do I mean? Are Brian and I not all about REAL food, GENUINE friends and OODLES of fun? Well, as you could really tell from the background (and ::growls in irritation:: foreground) sounds of traffic, we were outdoors all right. Or … somewhat outdoors, since we were on Brian’s covered but otherwise open to the elements balcony. Also, even if you can’t tell because of the glare behind us, there IS a lake there.

Though we were technically outdoors, we were able to access and use the amenities available to us, such as electricity to power the indoor grill! Yay! As much as I love various outdoor locations for barbecues and picnics (and have been known to cajole people to stick a metal rack in their trunks so that we could use a firepit as a handy instant bbq grill), indoors is mighty convenient when you don’t feel like packing all that STUFF and lugging it from home to what feels like the ends of the earth.

In previous years, Brian and I have had barbecues at my place and, even if we only had to carry stuff a short distance, it took several trips from his car and my kitchen. So I was relieved that we didn’t have to do any of that arduous lugging this time. Mind you, Brian’s lucky that he has a balcony. So many condos have been built without any outside access, because developers think that a sun-killed (oops, I meant sun-filled … /sarcasm) solarium will suffice, even one without windows that open. ::sighs:: What a way to keep people from actually enjoying the outdoors (whether it’s sunny or raining or foggy, but at least you can feel it).

Therefore, the trick is to try to recreate the essence of outdoors while inside. And that’s where Embracing The Fake comes into play. Let’s pretend that you do have a large solarium or just a very bright set of windows in your living room. You can turn that into a pretend patio very easily. How? Well, the first thing is to estimate how much space you can devote to your patio. When you’ve done that, you divide the “patio” from the living room with a row of several ficus trees or pruned standards in pots. Then you can accentuate the boundary by hanging those shortish Japanese cloth doorway panels from the ceiling. To allow light to pass during the day, you can use clips to pin the inner corners to the outer.

The easiest (and most convertible) way to define the walls of the patio is to staple bamboo mats to the two walls facing each other. If you’re feeling especially ambitious, you can also do this on the ceiling and have bamboo poles holding up the ceiling. [BTW, this is not my original idea. I had a lovely friend in my life who did this in his first condo many decades ago.] Lay down sisal mats on the floor. Then add plants (both flowering and bushy that you can replace as often as needed) in uniform pots throughout the space as well as a garden table and chairs, perhaps even a loveseat or park bench. Add some hanging plants from the ceiling. If your ceilings are especially high, then you may want to use artificial plants so that you won’t have to worry about watering or drowning them. Line the window area with a row of trays holding various herbs. Just imagine how exquisite the scent will be. [I’m partial to rosemary and basil, myself.]

But wait. I’m not finished yet. Whether you’re living right next to a lake or are miles away, you can recreate that soothing water feature with a fountain. You can get carried away with a large one (really affordable if you build your own pond using a special liner, surrounded by plants) or the smaller portable ones you can find in specialty, hardware and even supermarket chains. Some even have lights. I’ve had my share of many fountains. Right now, I only have two sound machines (and, of course, my fave sound is that of a running stream which lulls me to sleep every night). Brian’s partial to water sounds, too, and occasionally has hooked up his sound machine to portable speakers so we can sit out on his balcony with the amplified waves lapping at the shore as we gaze at the lake. It’s incredibly soothing and reminds us of places we’ve been.

Finally, add some summer type lanterns, including the ones on a cord that are supposed to be suspended. Put some small floodlights at the base of the row of shrubs. You can also get the latest solar-powered lights (intersperse their stakes amid the herbs by the windows) that will come on at dusk, allowing you to enjoy your evenings in a lush but insect-free atmosphere.

I remember going way overboard (if you haven’t figured it out yet, that’s my default setting) in December of 1996. I wanted to impress someone from my past, so bought three white 4×8-foot lattice panels. I suspended two on either side of my 20-foot long windows, while the third went across my TV nook. Then I strung up clear mini tree lights before adding tons of artificial vines and leaves. It felt especially magical at night. With the addition of several fountains, I could forget that it was winter outside. Once again, this was not an original idea of mine, but one I copied from a fancy reception I’d attended, where each table had a rectangular latticed column covered with leaves and twinkling lights. You know, it never hurts to be aware and to remember what others have done that you can try to recreate in whole or in part.

I hope the message you take away from this episode is that, even though it’s marvellous to be outdoors (and authentic), it’s also fun and practical to bring the outdoors inside. Why don’t you take a look around to see if you can transform some of your space to maintain the illusion of terrific weather and liven up your mood.

Surprisingly, Brian and I didn’t need to maintain any illusions this week. It’s continued to be unseasonably warm (late spring-like weather, though a friend in South-West Ontario mentioned it had been incredibly summer-hot; but, then again, she doesn’t live on the shore of a lake). We hope you’ve enjoyed watching us as we played with our shrimp and veggies and know that it’s an easy meal to prepare. Until next time, have yourselves a great week and think about what kinds of outrageously imaginative ideas you can come up with to create your own indoor garden haven. If necessary, you may blame the blonde!

Enjoy!

B&H =:)

Friends Food Fun

FFF EP-51 A BIRTHDAY FIT FOR A QUEEN!

Leave a comment

httpvh://www.youtube.com/watch?v=Cwzp5PnsFtE

Too tired to read then click play on the box below to hear the blog read to you by Brian (and occasional comment by Helenka when I screw it up).

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). Apparently, I am also Queen of Birthdays. And … um … Queen of fabulous things to eat … and drink … and drink some more! ::giggles:: Don’t worry, it’s only a temporary delusion. But the reason this episode is special is because Brian and I celebrated my June 1st birthday (in 2011) in grand style. Well, why not make it a birthday fit for a Queen? After all, it was my 5 million and first. Actually, that’s a wee bit of a fib. I’m well into the 5 millions but I’ve dropped a few hundred years on account of good…. ::reacts to Brian’s stern glare:: Okay, okay, I meant bad behaviour. Besides, I felt it was entirely appropriate to call it 5 million and one as this is our 51st regular episode (not counting specials, desserts, outdoor fun, road trips, yadda with a side order of yadda). I just love synchronicity, even if I have to bang a round peg into a square hole to achieve it. Yes, quite often I’m just five … instead of 5 million.

What I also love is surprises. Well … only good surprises. And Brian delivered oodles of those, right to the dining table. How did he do that? Well, magic, of course. And lots and lots of preparation which was accomplished behind the scenes. All I had to do was show up and be all … surprised! And more surprised!! And I-can’t-believe-what-he-just-made SUPER surprised!!! That was the exquisite birthday cake, if you hadn’t guessed. There was an additional element to the surprise, though. Brian had asked me prior to the celebration to choose either pink or blue. I didn’t know WHY, even though my natural inclination would be to choose pink (not for any stereotypical reasons, but because precious piggies are pink and I certainly do love all of my piggies). So I decided to choose blue instead. That’s also why I wore a blue flower in my hair.

Well, never in my wildest dreams did I expect to unveil (uh … de-napkinate?) that vision of baking wizardry, complete with flowers and butterflies and … and … stuff. Even though it tasted luscious, I’m still wincing that I had to cut into such a work of art. ::ponders:: Doesn’t that defeat the purpose of making something, when it looks too good to eat? Well, somehow I managed to do it and…. Mmmmmmmmm…. Uh-oh. I just got carried away. Time to get back on track and finish the blog.

I’m really thrilled that you got to share in my joy and see exactly how much care and attention Brian paid to making my celebration so special. Hmmm. Since he’s reciting this, I wonder if he’s blushing yet. ::ponders and waits, dragging things out:: Okay, okay, I’ll change the subject. I know Brian tried to get me to use his fancy foreign implement to get at all of the good hidden bits of lobster, but I think I’ll stick to my tried-and-true method of sucking out the meat and juices from the lobster tail fins and shell crevices. Hey, it works for me … and that’s a lesson I took to heart way before I reached 5 million! Hmmm, I wonder what I’ll learn in the next 5 million years. I guess we’ll all simply have to wait and see. But one thing I can tell you with the utmost certainty is that I will never forget how amazingly special this birthday celebration was. Though, somehow, I’m pretty sure that Brian won’t let me!

Normally (or as normal as it gets around here), I’d start reminiscing about previous birthdays in my nostalgic meanderings. But, you know, sometimes there are simply too many memories jammed in my head, so I’m giving myself permission to not go there. In celebration … as it were. Besides, instead of looking backwards, I should be looking forward in anticipation. I believe that’s good advice for everybody, too.

Well, that’s a wrap for another episode. It’s early March, 2012 and I’m keeping my fingers extra crossed (oh, please, can it really be almost spring?) for more warm temperatures. However, the weather’s been unpredictable, to say the least (it rained earlier today which is a lot nicer than snow or hail; and the birds – such optimistic cheerful creatures – have been singing all day through my wide-open windows), so I’m hoping for more meteorological stability. Until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

[nggallery id=22]

Brian’s Notes and Teaser Recipes:
I wanted to make a special cake for Helenka but, in order to do that, I needed some extra skills. I took a special class on working with fondant at Michael’s, the arts and craft store. Once that was done, the plotting … I mean the planning began.

So … special. Hmmm. As I had been given a Hershey Chocolate recipe book for my own birthday the year prior, I thought I would dig in there and, lo and behold, on page 66 – also available on the Hershey website – was the one I wanted to try.

Of course, knowing me, I wanted something extra special for the icing as well, so I used Nigela Lawson’s version of “Fudge Icing”, though you can use the original version that is provided below.

FIESTA FANTASY CAKE

Ingredients

* 2 cups sifted cake flour or 1-3/4 cups sifted all-purpose flour
* 1/2 cup HERSHEY’S SPECIAL DARK Cocoa or HERSHEY’S Cocoa
* 2 teaspoons baking soda
* 1/4 teaspoon salt
* 2 cups packed light brown sugar
* 2/3 cup butter, softened
* 3 eggs
* 1 tablespoon coffee liqueur or strong coffee
* 1/2 teaspoon vanilla extract
* 1 container (8 oz.) dairy sour cream
* 3/4 cup boiling water
* CHOCOLATE MOUSSE (recipe follows)
* CHOCOLATE FROSTING (recipe follows)
Directions

Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Combine flour, cocoa, baking soda and salt. Set aside.

Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined. Add eggs, one at a time, beating well after each addition. Beat in coffee liqueur or coffee and vanilla. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in boiling water until blended. Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely.

Prepare CHOCOLATE MOUSSE. Split each cake layer horizontally to make four layers total. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare CHOCOLATE FROSTING; frost cake top and sides. Cover; refrigerate at least 2 hours before serving. 16 to 20 servings.

CHOCOLATE MOUSSE

Place 2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground. Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling. With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted. Scrape side of food processor bowl. Add 1/4 cup coffee liqueur or strong coffee and 1 tablespoon vanilla extract through feed tube; process 10 to 20 seconds or until smooth. Pour into large bowl; cool about 10 minutes or until mixture is room temperature. Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form. Fold whipped cream into chocolate mixture. Cover; refrigerate at least 30 minutes. Makes about 3 cups.

CHOCOLATE FROSTING

Stir together 1-1/2 cups sifted powdered sugar and 2/3 cup sifted HERSHEY’S Special Dark Cocoa in medium bowl. Add 1-1/2 cups whipping cream and 1 teaspoon vanilla extract. Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. [Mixture will be very stiff.] By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency. Makes about 3 cups.

FUDGE ICING by Nigela Lawson

Ingredients

* 6 ounces bittersweet chocolate, minimum 70 percent cocoa solids
* 1 cup plus 2 tablespoons unsalted butter, softened
* 1-3/4 cups confectioners’ sugar, sifted
* 1 tablespoon vanilla extract

Directions

Melt the chocolate in the microwave – 2 to 3 minutes on medium – or in a bowl sitting over a pan of simmering water, and let cool slightly.

In another bowl beat the butter until it’s soft and creamy and then add the sifted confectioners’ sugar and beat again until everything’s light and fluffy. Then gently add the vanilla and chocolate and mix together until everything is glossy and smooth.

Then ice the top and sides, spreading and smoothing with a rubber spatula.

SEAFOOD PASTA SALAD

(original recipe idea link)
Ingredients

* 1-1/2 (8 ounce) packages tri-color pasta
* 3 stalks celery
* 1 pound imitation crabmeat
* 1 cup frozen green peas
* 1 cup mayonnaise
* 1-1/2 tablespoons white sugar
* 2 tablespoons white vinegar
* 3 tablespoons milk
* 1 teaspoon salt
* 1/4 teaspoon ground black pepper
Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold water until cool and drain.

While pasta is cooking, chop celery and crabmeat. Run hot water over peas to defrost.

In a large bowl, whisk together the mayonnaise, sugar, vinegar, milk, salt and pepper. Add the pasta, celery and crabmeat and stir until evenly coated. Adjust the salt, sugar or mayonnaise to suit your taste. Chill several hours before serving.

Friends Food Fun

FFF EP-50 PORK TENDERLOIN WITH PINEAPPLE SALSA

Leave a comment

httpvhd://www.youtube.com/watch?v=HVyn7ZZNkF4

Too tired to read then click play on the box below to hear the blog read to you by Brian (and occasional comment by Helenka when I screw it up).

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).

This episode had nothing weird in it (well, except for a handful of inventive substitutions). What? Is Brian not playing with his food any more? Not to worry. He chose to make an exquisite Grilled Pork Tenderloin accompanied by a Sautéed Pineapple Salsa. So-so-so yummy! Oh, wait. It was unusual and unconventional which does make it a titch “weird”, so I’m still qualified to write about it!

When people think about grilled meat, they’re usually expecting strongly-flavoured rubs and grilling sauces (containing lots of pepper, garlic, etc.). To be honest, we both like those, too, especially when the zing permeates throughout the meat and we get to play with the gooey tomato-based sauces (which usually involves licking our fingers a lot).

But to treat a gorgeous length of pork tenderloin to not only honey mustard but extra honey was brilliant. I usually don’t expect to be chewing sweet meat, so it was a delightful surprise, followed by the shock to the tastebuds when I swallowed the fruity-veggie (hot-hot-hot) accompanying salsa. Thank goodness there was a sprightly side salad so that I could cool my mouth off … well, until the next bite and swallow. Brian may have had all the fun of playing with the food, but I was on a roller-coaster eating adventure! See me so not complaining.

Variations:
Some of you may wish to have alternatives to cooking pork. In this case, I believe you have many possibilities for substitutions. You could do beef tenderloin (or individual steaks) with an orange zest-honey-honey mustard rub and a mandarin orange-sweet cherry-onion salsa.

Or individual lamb loin chops with a crushed mint-oregano-rosemary-honey-honey mustard rub and a papaya-peach-onion salsa.

Or skinless, boneless chicken breasts or thighs with a macerated raspberry-honey-honey mustard rub and a green mango-pear-onion salsa.

Or even thick salmon steaks with a mashed ripe apricot-honey-honey mustard rub and a halved red seedless grape-apple-onion salsa.

I can imagine your eyes glazing over because of the repetition of “honey-honey mustard rub” but, in my inventive culinary opinion (not to mention usual bossiness), both the honey and honey mustard are integral to maintaining a sweet taste as well as promoting the natural chemical reaction from the application of direct heat to the grilled surface. As for the salsa, onion is terrific for balancing the sweet fruit as well as complementing any combination of herbs and spices (that I’m leaving up to your imaginations). Just remember to keep the flesh sweet and the salsa spicy hot and you’ll end up with a winner of your own!

Helenka’s and Brian’s Nostalgic Meanderings:
Usually it’s only Helenka who goes meandering through the cobwebs of her mind (until Brian tries valiantly to rein her in). But this time we’re both here with a very simple but powerful reminder of memories that will forever be with us.
H: “I love the sound of sizzle.”
B: “Me, too.”

Well, that’s a wrap for another winter episode for early February, 2012. I don’t know what the weather’s like in your neck of the woods, but we’ve been spoiled with little snow, no wind, lots of sun and blue skies (and an unusually vivid tropical hue of blue in the lake) though – alas – I fear winter’s about to give us an unwanted present tomorrow (snow showers in the forecast). So we think it’s the perfect hint-hint-hint for you to make this recipe and dream of summer. Fruit, veggies and grilling spell instant summer, even if the sizzle is only possible in your kitchen and you don’t look out the windows. 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.

Friends Food Fun

FFF EP-49 AFTERNOON TEA

Leave a comment

httpvh://www.youtube.com/watch?v=1HC3JToUFM4

Too tired to read then click play on the box below to hear the blog read to you by Brian (and occasional comment by Helenka when I screw it up).

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, for this episode, I’m almost at the point of recusing myself, precisely because there was absolutely nothing weird about what we had to eat or – more importantly – drink. How can this be? Short answer: Brian prepared an afternoon tea. What a drastic change from our last episode’s homey comfort to an elegant and refined experience. I was impressed.

Well … normally … when one talks about tea, one is not talking about all those newfangled herbal-flavoured, or green or white teas (the stuff I’m more likely to drink nowadays). In this case, it was a Breakfast tea. The food choices for afternoon tea were the kind that are bound by a couple of centuries of tradition. Also, even though I have faint memories of a few afternoon tea parties when I was growing up, it’s not something that stuck with me. Hmmm. ::ponders:: I’m wondering if it’s because it’s not in my genes, as it certainly is in Brian’s (with Newfoundland being the last province to join Confederation in 1949). Besides, he has fond nostalgia working for him too, as this is something important he shared with his Grandmother. More recently, Brian has been indulging with Fiona and Menka in The Tea Room at the historic Robinson-Bray House.

One of the easiest places in which to indulge in afternoon tea is at an upscale hotel. I missed my chance to experience probably the utmost of all Canadian tea ceremonies when I visited Vancouver during Expo ‘86. No, I admit I did not go across to Victoria (on Vancouver Island), even though I would have loved the ferry, too. I had other plans and wanted to spend the time in Stanley Park (a full day of exploring) and Capilano River in North Vancouver where I crossed that suspension bridge so many times, because I didn’t want it to be over and have to leave. Seeing the breathtaking pictures here, do you blame me for foregoing tea? So, what’s so special about Victoria, B.C. (besides its reputation as being one of the last bastions of a British presence in North America, not to forget a very comfortable place to retire)? It’s the home of the Empress (now called the Fairmont Empress) Hotel, where afternoon tea is undeniably a tradition and a huge attraction.

I have to giggle at the way that Brian and I dressed, hats and all, not knowing what the other would be wearing in advance. He’d simply asked me to … uh … wear a hat. Mysterious? Indeed. He was the white hat and his short-sleeved attire would have been perfect for afternoon tea somewhere in Bahamas or Bermuda (due to their ties to Britain). But I went all black hat and more formal, just right for a dramatic Royal tea (at which champagne or sparkling wine is served). Yes, indeed. I’d like a taste of that kind of Royal life!

Mind you, I’ve also had some weird teas in my day. I’d always been a tea-with-lemon type unless I was sick in bed as a child. Then it was always Earl Grey with milk. Don’t even ask how I managed to get English tea into a Polish household where, more often than not, I was subjected to chamomile tea ::shudders in remembrance:: to which I was allergic. I still can’t stand it to this day. On the other hand, Darjeeling was one of those teas that I enjoyed at any time. When I began to branch out, I had a willing victim … er … person to share with. This was my British employer for two summers in the early 70s. I’d buy different teas and subject him to them. We both loved Jasmine (with the dried blossoms in the tin) but the Lapsang Souchong made me … er … high! As that condition was not conducive to getting back to work after a mid-afternoon tea break, I stuck to Jasmine after that. Nowadays, I’ll still buy tea that looks interesting. I remember picking up a box of Anne of Green Gables ginger tea on one of my visits to Niagara-on-the-Lake. And, since I’ve come to love the taste of ginger, I’ve been on the lookout for a good, bracing ginger tea.

In any case, you can see how Brian maintained tradition and I loved every minute of it (though it was impossible for me to raise my pinky while lifting a full mug). So, please follow the easy instructions to have your own afternoon tea party. Simply relax and enjoy having a bit of historic reenactment as well as fun. But – you know – there’s no stopping you from being adventurous. If your roots are as far from British as mine are, use some of your own preferred foods (in miniature form) to see if they play nicely with a cup of steeped tea. Remember that even the grandest of traditions are there for you to use as a launching pad for your own explorations. Besides, there’s nothing more comforting than a nice hot cuppa, especially when the weather is doing everything nasty and unpredictable (snow? ice? rain? all of the above?) so many days in a row … unless it confounds us with a day of clear blue skies and no wind.

So, until next time, have yourselves a great week and don’t forget to have fun with your food, too!

Enjoy!
B&H =;)

[nggallery id=21]

Friends Food Fun

FFF Ep – 46 GREEK INSPIRED SALAD

Leave a comment

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.

[nggallery id=16]