Posts Tagged ‘Potato’

“Girls’ Night Out” Bacalhau

Posted on: June 8th, 2011 by Carla Johnson No Comments

A bottle of wine begs to be shared; I have never met a miserly wine lover. ~ Clifton Paul Fadiman

Many of you know I have been a Grade 7 & 8 teacher with our school board here for some time now. I started out as a Music specialist and while I have taught just about everything else over time, 12 years ago I started teaching Art and Music together. Two of the things I love. Art and Music are woven through just about everything I do.

Sarah Wenn was one of my Grade 8 students in the first year I taught Art and Music together. She was a conscientious student who especially loved Art because her father was a painter.

I remember visiting Sarah’s family home. It was a lovely modest home on the exterior, but when you stepped through the front door you were taken to a different time and place. On the dining room walls he had painted trompe l’oeil Greek pillars with vines. Over on one of the window-less walls in the livingroom, he painted just that – a framed window with a view of their favourite spot in the Muskokas. While most homes cover their walls in “neutral” tones, Sarah’s dad saw each space as an opportunity to share something beautiful with his family.

Recently I reconnected with Sarah and got caught up on her life and family news. Both she and her younger sister Andrea, another great former student of mine, have moved out and moved on. Both the girls are doing very well despite the fact that their mom recently passed away. When you lose your mom early, you have to become a “mom” to yourself. Dad still lives in the family home surrounded by his beautiful work. Mom was the backbone to all of their lives and while she left this earth too early, she sure did a wonderful job preparing her daughters for adulthood.

Sarah was been savvy enough to buy her first home in her early twenties and she rents out the extra rooms to help cover expenses. She is one of those very responsible young adults who thinks ahead and thinks things through.

When Sarah goes out partying with her friends she likes to have everyone back to her place for Bacalhau afterwards. It’s a delicious & healthy Portuguese/Spanish fish casserole. While the rest of the young people her age are heading to late-night fast food drive thru, she’s heading home to bake tilapia for everyone. That’s my Sarah!

Girls’ Night Out” Bacalhau

4 Tilapia fillets
4-6 potatoes cut into bit sized pieces
1/2 onion sliced or diced
10 bay leaves
1 clove crushed garlic
salt & pepper
1 cup white wine (Pinot Grigio or Riesling works best)
1/4 cup water
1/3 cup extra virgin olive oil

1. Preheat the oven to 375°F.

2. In an 8×12 baking dish, place potatoes and onion.

3. Add bay leaves, garlic, salt, pepper, white wine, water and olive oil.

4. Toss potatoes in mixture to coat.

5. Place tilapia fillets on top of potatoes, cover with aluminum foil and bake for 45minutes-1hr (until potatoes are to desired tenderness). Uncover and cook for an addition 10-15 minutes to brown potatoes a little bit.

Enjoy!

Sarah’s note: This is very inexpensive to make. I buy the frozen tilapia fillets which are usually $8.99. MUCH cheaper than buying fresh. :) Can feed 4 people for under $20.

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“Golden Apple” Roasted Rabbit

Posted on: August 9th, 2010 by Carla Johnson 1 Comment

Recipe Courtesy : “From Pemmican To Poutine – A Journey through Canada’s Culinary History

All photos courtesy of Chef Suman Roy & Grand Pre Winery.

Author : Chef Suman 

With a lovely view of the Bay of Fundy, Grand Pre Estates Winery makes Nova Scotian wine in the beautiful Annapolis Valley. Their stately rows of grapevines grow unique grapes that have been designed to thrive in the particular growing climate of Annapolis Valley. Instead of growing Old World varieties like Chardonnay or Sauvignon, Grand Pre strongly believes that new wine producing regions should develop and perfect their own varieties, styles and vineyard practices to make wines that are born of and unique to their region. Not only does this create a truly Nova Scotian wine, but it makes it easier to grow the grapes without the costly and sometimes environmentally damaging methods needed to grown non-indigenous strains.

Grand Pre is the oldest winery in Nova Scotia. It was started in the 1970s by Roger Dial, who is considered the pioneer of Nova Scotia winemaking. He ran the winery until 1993 when it was purchased by Hanspeter Stutz. Stutz wanted to create not just wine but also a tourism experience, by renovating the grounds and offering vineyard tours in the summer and fall. They still make wines with their special grapes, but they now also offer unique varieties like icewine and their very special Pomme d’Or.

Pomme d’Or means “golden apple” in French and is a particularly apt name for this wine; the rich golden hue combines with the sweetness almost of an icewine to make it seem like you really are drinking sweet liquid gold. Made from six varieties of apples grown in the Annapolis Valley (Macintosh, Cortland, Russet, Northern Spry, and two secret varieties), the mix of old and new strains give the flavour and bouquet a complexity that makes it stand apart. The notes of baked apple, apricot and caramel pair beautifully with the saddle of rabbit and bring an unmistakable flavour to the marinade. Just make sure to save a few glasses for yourself.

Roasted Rabbit Marinated in Grand Pre’s Pomme D’Or

Serves: 6

Marinade:
1 cup Grand Pre’s Pomme D’Or
2 cups chicken stock
¼ tsp ground nutmeg
¼ tsp fresh tarragon, finely chopped
1 tsp garlic, finely chopped
1 tsp shallot, finely chopped
1 tbsp chili pepper flakes
1 tsp salt
1 tsp black pepper, freshly ground
 
Meat:
2 (2 lbs) rabbits
 
Roasting Vegetables:
3 sweet potatoes, 5 cm (2”) diced
2 carrots, peeled and 5 cm (2”) diced
1 celery stalk, 5 cm (2”) diced
1 onion, 5 cm (2”) diced
1 bay leaf

1. In a large mixing bowl mix together all of the ingredients for the marinade and marinate both rabbits overnight in a refrigerator.

2. Preheat the oven to 300°F.

3. In a roasting pan layer the bottom with the large diced vegetables, and place the 2 rabbits on top. Reserve any leftover marinade.

4. Roast in the oven covered for 3 hours until cooked through, basting occasionally with the leftover marinade. You will know it is cooked when the meat is almost falling off the bones.

5. Increase the oven temperature to 400°F and remove the cover to get an even golden brown colour on the rabbits.

6. Serve the rabbits with the vegetables and the juices from the pan.

Wellness Notes:

Rabbit meat contains niacin, selenium, phosphorous, iron, and B12. Look for grass fed rabbit, as grass fed animals contain more nutrition and healthier fats than grain fed animals of the same breed

Purchase a copy of Chef Suman’s new cookbook “From Pemmican to Poutine

UPDATE: Check out the Lobster Caesar recipe Chef Suman enjoyed for his birthday.

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin

“Poverty Line” Yukon Gold German Potato Salad

Posted on: June 26th, 2010 by Carla Johnson No Comments

ayinger_weizenbock_bottle_glass

I have a total irreverence for anything connected with society except that which makes the roads safer, the beer stronger, the food cheaper and the old men and old women warmer in the winter and happier in the summer.”
~ Brendan Behan

At 24 years of age, Ian Szabo was at the peak of his career. After 3 years of cooking in the finest European restaurants and representing Canada in the Culinary Olympics 3 times, he had been appointed the Executive Sous Chef of one of the top clubs in Toronto. Running an extremely well organized brigade of over 120 people in his kitchen, he served the most distinctive dishes to the city’s wealthiest & most influential people. For his own meals, someone from his brigade would bring him the finest foods: lobster, foie gras and fillets of all cuts. Everyday he prepared, served and ate the most exquisite foods in the world.

Then, in a short period of time, everything changed. It didn’t just change, it turned upside down.

New management of the club was uncomfortable with Ian’s age. They didn’t believe he was old enough to handle the responsibilities of his job, so instead of accepting a demotion, he chose to quit.

Ian-cartoonIan’s dad owned a painting company, so he decided to spend some time working with his dad. He knew it would pay some bills and help him fill his day.

One day, during his lunch break, as he sat in the back of the painting van eating his peanut butter sandwich and inhaling the aroma of varsol, it struck him that he was now below the poverty line. He had gone from eating the best of the best to living below the poverty line eating the simplest of foods.

It was at that moment he decided to start his own business and call it “PLP,” “Poverty Line Painting.”

Today, 7 years later, PLP Contracting http://www.plpcontracting.com/ has grown & expanded enormously. Ian appears on television shows, newspapers and magazines. He runs a brigade again, but this one works to renovate and upgrade properties. He has taken his brigade system from his kitchen and brought it to his home renovation team and he is happily on top (of his new game) again. No one doubts him now.

Ian-van

Ian absolutely loves to cook. He finds it very relaxing and fun. One of his favourite meals is a potluck supper with a big twist. He invites friends over and ask each to bring fresh vegetables, meats, fruit or flavours. When everyone arrives, Ian’s challenge is to create dishes out of the miscellaneous ingredients. His friends often try to bring obscure ingredients, but I believe he has never been stumped yet!

Modest and delicious food is was Ian prefers to cook. He comes from humble roots and he loves to prepare simple foods in an extraordinary way.

yukon-gold-potatoes

Yukon Gold German Potato Salad

Ingredients:
6 large Yukon Gold potatoes
1 tablespoon sea salt
1/2 medium Spanish onion, finely diced
2 large shallots, chopped
1 small sprig of thyme, clean off the leaves and discard the stems*
1 small bunch of chives, finely chopped
3 teaspoon Dijon mustard
3 tablespoons herb flavoured vinegar (Ian recommends Kressi** herb flavoured vinegar)
1/2 cup extra virgin olive oil
1/2 cup German “hefeweizen” wheat beer*** (pale, but cloudy)
Fresh cracked pepper
Sea salt
 
Equipment:
Bamboo skewer
Tea towel
Butter knife
Large serving bowl that holds a small bread plate at the bottom

paulaner-hefe-weizen_bg

  1. Wash the potatoes and cook them in salt water. Start them in cold water with sea salt and cook on medium-high heat for about 20 minutes.

  2. Test the potatoes for firmness. They need to be cooked, but still firm and dense (not soft – like you would for mashing.) The best way to test is by inserting a bamboo skewer. If it comes out clean, they are ready. They can also be checked with knife or meat fork. The bamboo skewer in a potato is similar to using a toothpick to check a baking cake.

  3. Drain the water and let the potatoes cool on a baking sheet or in a colander for 10 minutes. They need to be cooler, but still be warm.

  4. In a large mixing bowl, mix the vinaigrette by adding the shallots, onion, chives, thyme, mustard, olive oil, vinegar and 2 teaspoons of beer. Stir together and add sea salt and pepper to taste.

  5. Peel the potatoes by holding each one in the tea towel and peel the skin with the butter knife. The peels should come off easily and cleanly.

  6. Slice each peeled potato in half, the cut into ½ inch cubes and put them in the bowl of vinaigrette.

  7. Fold the cubed potatoes and the vinaigrette gently together using a rubber spatula. Cover each potato completely with the vinaigrette, then let it sit for 20 minutes. As it sits, the warmth of the potatoes will warm the vinaigrette and lightly cook the onions & shallots and the potatoes will become infused with the flavours of the vinaigrette.

  8. After 20 minutes, test one piece of potato and add flavours to taste. For example, some will prefer it more acidic and add more vinegar, while others will prefer more flavour like pepper or salt.

  9. Serve the salad in the large serving bowl that hold the bread plate at the bottom. The juices will go under the bread plate and keep the salad from getting sloppy.

  10. Pour the remaining beer in a glass and serve with a wedge of lemon.

* To clean the leaves off a fresh sprig of thyme, lightly grasp it at the base with your finger and thumb. Pull the stem out through your fingers and the leaves will fall off. Watch the video below!

** More cool bits about Kressi flavoured vinegar:kressi-herb-vinegar

Online grocery store: http://www.swisstreasures.ca/misc/kressiherbvin.html

Kressi Essig Vinegar has a Facebook Group Page. They say, “Kressi essig (vinegar) is the greatest liquid known to man.” http://www.facebook.com/group.php?gid=45923379700 I joined!

*** Popular Weissbiers (wheat beers) are Paulaner and Ayinger Weizen-bock. German wheat beers are called “weizen,” which means “wheat.” You want to use a German wheat beer in this recipe because it is from the same kind of region that the potatoes are grown in. This is key to the flavours blending. Read more about German wheat beers: http://en.wikipedia.org/wiki/Wheat_beer

ian-ugly-houses-van

The back of Ian’s PLP Contracting van

Ian-house-before

Ian-house-after

Looking for advice and important tips about fixing and flipping? Check out Ian’s blog, “The Renovation Bible.” Interesting name for a guy whose recipe is on “Cooking With Sin.” :)  http://www.ianszabo.com/

Carla Johnson author Cooking With Sin

Carla Johnson Cooking With Sin

Carla Johnson Cooking With Sin


 

“Comfort of Home” Sherry Potatoes

Posted on: March 3rd, 2010 by Carla Johnson 2 Comments

sherry barrel“If penicillin can cure those that are ill, Spanish sherry can bring the dead back to life.” ~ Sir Alexander Fleming

In our culture we have a trusted recipe for success:

1. Stay in school.
2. Get good grades.
3. Go to a good college.
4. Get a  good job with good benefits.
5. Make good retirement plans.

While this is a route that works for many, you have to admit that it is so “in the box” you can almost see the sides of the box. While many happily find success this route, we know there are just as many who find it outside of “the box.” In fact, life has thrown some people way outside of the box and they have to be a dreamer to find their own way.

George is a well respected and charismatic engineer. He has been happily married to Tabitha for 17 years and they have two gorgeous daughters. They prefer to call their girls by their pet names. Their 5-year old is “Moo-moo” and the 2-year old is “Beezer.”

George is known for his energy and hilarious sense of fun. He laughs often and loudly and is the first suspect in an office prank. He and Tabitha are often the last to leave a party and George is notorious for ripping up the dance floor.

The home George has made for himself and his family is very different from the one he was raised in. Before he turned 2, his parents broke up and his mom spiralled into schizophrenia, so George had to live with his grandparents. While his grandparents cared for him deeply, they found George’s energy challenging to work with. By the time he was in middle school he had become quite a handful. He had also discovered that he had a terrific sense of humour and during his pre-teens he realized if he got in trouble, it was more interesting if he was funny.

On a particularly challenging day in Grade 9, one of his teachers got frustrated with him and sent him out of the room. The teacher expected George to wait in the hall, instead he made his way to the courtyard just outside the room. When the teacher realized George was mocking him through the windows, he called in the principal. The courtyard only had two access doors, so the principal came out one door and the teacher was at the other. They were certain they had George cornered.

Relying on his rule “If you get in trouble, it’s more interesting if you’re funny,” George started running around. It must have seemed like a scene out of a National Lampoon movie. George was running around the courtyard and giggling while the principal and teacher chased him. All the while, the kids in every class that overlooked the courtyard had their noses pressed against the glass, laughing and cheering on their destined-for-detention hero.

George never finished high school; he didn’t even finished Grade 9. With the trouble he was in, his guidance counsellor told him he might as well drop out because he wasn’t going to amount to much. If that wasn’t enough, the school board got him his first job putting Jolly Jumpers together at a factory for developmentally challenged adults.

George spent the next 10 years swinging from job to job, to evening school and back to another job again and again. He was direction-less and often in trouble. Finally, his grandparents ran out of options and kicked him out. While living in a park, he ended up in the hospital after an accident in a stolen car. His mom then took him home to her place. George and his mom loved each other dearly, but it did not work well. He and Tabitha had just started dating, so he moved into her family’s home, but Tabitha’s family had their own struggles. At the ripe age of 17 George and Tabitha knew they were better on their own, so they moved out.

When George was 20 and Tabitha was 19, they got married. The odds were stacked precariously against the young couple. George’s job prospects were limited and they had no one but themselves to rely on. The two of them did have one thing in their favour; they were dreamers. They believed they could create something better than what they had been shown.

By the time George turned 25, he and Tabitha had established a solid home for themselves. He knew he was ready for further training and he got admitted to a reputable engineering program under the school’s mature student program with two requirements. He had to complete high school equivalency exams in English and Math. The English was fine. The Math was not.

That summer, just weeks before his college program was to begin, the local adult education centre insisted he complete Grade 11 Math before starting the Grade 12 Math. It was going to delay him from starting at the college, so he negotiated a never-been-done-before short cut. After passing the Grade 11 Math test – without taking the course – he completed his Grade 12 in a few weeks with flying colours! Just in time to start the engineering program in the fall.

Today, George and Tabitha have created a solid, loving home. What they needed but were not given in their youth, they have created for themselves and their daughters. Living outside “the box” they have defied all the odds and become enormously successful in all areas of their lives and they are still dreaming. Last year they bought their first investment property and have now become landlords. The sky truly is the limit for them, yet the joys and comforts of home are what mean the most.

George just loves these sherry potatoes. They are true comfort food. He says to be sure to cover all the potatoes well with the sherry and butter mix.

potatoes

Sherry PotatoesAmontillado sherry

Olive oil spray
3-4 medium sized potatoes cut thin into ¼ ” slices (½ cm)
¼ cup melted butter
¼ cup dry sherry
salt and pepper
 

Layer the sliced potatoes in a casserole dish that was sprayed with olive oil. Mix the melted butter and sherry together and pour the mixture over the potatoes. Be sure to cover the potatoes well. Add salt and pepper to taste.

Bake uncovered at 375°F for an hour.

 

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