tag:blogger.com,1999:blog-27985144724633624852023-11-16T02:44:41.154-08:00Tell Me Something About Food!Welcome to my blog
This is the best place for you to exchange a few words about food, ask questions, share recipes, restaurant reviews or any comments about food related subject.
My website: www.thechefinstead.caThe Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-2798514472463362485.post-44163199828431092852014-11-25T17:36:00.000-08:002014-11-25T17:45:01.328-08:00She turned out OK! <span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">She turned out OK!</span><br />
<br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">well, after 13 years of investing time and money into this pipe dream, it finally happen. I had my first meal at my daughter's place last night!</span><br />
<br style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;" />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">All those quick lessons about use good ingredients, cook food properly with</span><span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">a thermometer, seasoning things properly is a must, timing your whole meal is also a must, take time to make it look nice...wow, honestly some days I did not think that it would ever happen, this daughter of mine had her ups and down with food... But last night we stopped at her house for a sit down dinner and I was very proud, very impress and certainly very happy to see that it had sunk in her little 8 years old brain more than I could have ever dreamed of...</span><br />
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br />We showed up and I recognize the kitchen set up right away... things were ready to go on the counter, pots on the stove, trays with food ready to go in the oven, a real amateur chef who paid attention. She made a nice salmon with a pesto lemon and parmesan topping baked in the oven, nice potatoes baked with bell peppers, steam broccolini, and a fun spinach salad with strawberries, cranberries, walnut and goat cheese. Then for dessert she made a vanilla crème brulée with a vanilla bean and a few coconut macaroon cookies with a little drizzle of chocolate on top, awesome finish to a great evening. She did not try to reinvent the wheel, she did a great meal she knew how to do well and had practice before. I am glad she paid attention when it was time, a real pro!</span><br />
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br />I see so many people not able to cook a simple meal mostly because they don't apply themselves as much on details like seasoning or timing or because they don't really stop to think about how the whole thing will come out at the end. They may cook the fish 30 minutes ahead then let the fish sit there for another 15 minutes because the potatoes were not put in the oven soon enough, then the fish gets cold. I see people not able to understand what dressing would go well with certain salads, or how much to put in or how to add a little something to make it fun! Most vegetables should be done at the last minute and not cooked to death if at all possible leaving texture to chew on so they still taste the way they should and not feel like baby food in your mouth. Take the time to teach your kids the value of a nicely cooked meal, the importance of eating good food cooked properly, one day you'll be at their house for dinner and you may wish you did put in the time. Let's face it, it's very unlikely they'll become a soccer star or a ballerina or the next American Idol but they will need to eat for the rest of their lives so it's a good skill to carry as they finally leave home.</span><br />
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br />Not my daughter, she performed beautifully. Last night Chloae was the daughter of a chef, a proud chef, a chef with a look to the future for his next meal at his favorite Hana Banana's house!</span><br />
<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br />love papa xoxo</span><br />
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<span class="text_exposed_show" style="background-color: white; color: #141823; display: inline; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br /></span>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-56405414302600938932013-02-25T17:03:00.001-08:002013-02-25T17:10:20.313-08:00Jamaica Curry Goat (lamb)<br />
<div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt; line-height: 16.8pt;">This is a great dish to bring
back memories of a great holiday.</span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">If you are not sure about how
much heat you can take or your guests can take, start with half a Scotch bonnet
and taste it once it is finished... you can always serve your dish with a
Jamaican hot sauce on the side. Beef can always be used if you are one of those</span><span class="apple-converted-space" style="line-height: normal;"><span style="background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 16pt;"> </span></span><span style="font-family: Arial, sans-serif; font-size: 16pt; line-height: normal;">difficult people.</span></div>
<div class="MsoNormal" style="line-height: normal; margin-bottom: .0001pt; margin-bottom: 0in;">
<span style="background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 16pt;"><o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">1.2 kilo
goat or lamb meat (leg meat bone-out & cut it into cubes) <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">1
large onion, finely chop<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">1
carrot, finely chop<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">2 <a href="http://www.grouprecipes.com/33476/jamaican-curry-goat.html"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">cloves</span></a> garlic, crush<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">4 scallions
(green onions), finely chop<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">1
scotch bonnet or habanero pepper, remove the seeds, finely chop<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">3 tbsp
Jamaican <a href="http://www.grouprecipes.com/33476/jamaican-curry-goat.html"><span style="color: black; mso-themecolor: text1; text-decoration: none; text-underline: none;">curry powder</span></a> (or madras powder)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">2
cups tomato sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">3
to 4 cups water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">1
large yam, chop in cubes same size as meat<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">Salt
and Pepper <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">In a large pan, Dutch oven or pot with a touch of
oil, on high heat brown the meat on all sides then remove and set aside.<o:p></o:p></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">In the same hot pan at medium heat, add the
onions cook until soft then add your garlic and cook until it starts to brown,
then add the curry powder and let it roast a little at the bottom of your pan.<o:p></o:p></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">Add browned meat, carrots, scallions,
Scotch bonnet peppers, tomato sauce, 3 cup water, some salt and pepper. Scratch the bottom to remove all the good stuff and flavour your liquid.<o:p></o:p></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">Bring the mixture to a boil, then
turn down the heat, cover the pot partially and simmer very low for 2 or 3
hours. After about two hours add your yam, do not cover your pot any more and
continue to cook slowly until the meat starts to be tender. <o:p></o:p></span></div>
<div style="background: white; line-height: 16.8pt; margin-bottom: 12.0pt; margin-left: 0in; margin-right: 0in; margin-top: 12.0pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">Check for salt and pepper one
last time before serving.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 12pt 0in;">
<div style="line-height: 16.8pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;">I like to serve it with a rice,
and some stir fried julienne vegetables including a few pieces of sauteed plantain to
add some sweetness.<o:p></o:p></span></div>
<div style="line-height: 16.8pt;">
<span style="font-family: Arial, sans-serif; font-size: 16pt;"><br /></span></div>
<span style="font-family: Arial, sans-serif; font-size: 16pt; line-height: 16.8pt;">Try this for dessert:<a href="http://www.happygourmand.wordpress.com/recipe-archives/pineapple-upside-down-cake/">http://www.happygourmand.wordpress.com/recipe-archives/pineapple-upside-down-cake/</a></span></div>
The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-70577028581176885062013-01-21T19:43:00.001-08:002013-01-21T19:43:50.222-08:00Braised Beef Short in Guinness<br />
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><span lang="EN" style="color: #222222; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">feed 6 to 8 people</span></span><br />
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin: 0in 0in 0pt; mso-outline-level: 2;">
<span lang="EN" style="color: #222222; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;"></span></span> </div>
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin: 0in 0in 0pt; mso-outline-level: 2;">
<span lang="EN" style="color: #222222; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">3
to 4 pieces bone-in and boneless short ribs per person, cut into same size<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<a href="http://www.thechefinstead.ca/images/Beef-Shortribs.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://www.thechefinstead.ca/images/Beef-Shortribs.jpg" width="240" /></a><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">3
tablespoons olive oil<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Coarse
salt and freshly ground pepper<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1/2
cup buckwheat flour<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
medium yellow onion, halved and thinly sliced<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">3
garlic cloves, thinly sliced<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">3
to 4 carrots<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">12
to 15 mushrooms<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2
large cans Guinness, 1 bottle light beer<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
liter beef stock<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">1
rosemary sprigs, 2 sprigs of thyme<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">2
cups cipollini onions or pearl onions, peeled<o:p></o:p></span></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p><span style="font-family: Arial, Helvetica, sans-serif;"> </span></o:p></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><u><span style="font-family: Arial, Helvetica, sans-serif;">Method:<o:p></o:p></span></u></span></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<ol>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 375 degrees. Season short ribs with salt and pepper. </span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a large pot or Dutch oven over high heat. Working in batches, brown short ribs, about 2 minute per side, transfer to a large metal tray using kitchen tongs and set aside.</span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Once your done with the ribs, in your pot or Dutch oven over at medium heat sweat the yellow onion, then the garlic.</span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Add your short brown ribs and half the carrots back in your pot, dredge short ribs with flour, coating all sides, add all the beer and beef stock bring to a simmer.</span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Add rosemary, thyme a touch of salt and pepper, place in the oven <span style="mso-spacerun: yes;"> </span>no cover for 3 1/2 hours.</span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Arial, Helvetica, sans-serif;">Roast the cipollini onions on a tray with a touch of olive oil then set aside.<o:p></o:p></span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Every hour or so, remove you Dutch oven from oven, and give it a stir.<o:p></o:p></span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">After about 2 hours add the rest of the carrots and the mushrooms...continue to braise for about another hour and a half or so until meat is almost tender. <o:p></o:p></span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Once the meat is almost fully cooked to tender, remove the meat cubes from the sauce and place on a baking sheet and place the baking sheet in the oven on the top shelf for about 30 minutes<o:p></o:p></span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Place you pot on the stove top, bring to a boil and let reduce for about 30 minutes or until it becomes just the right thickness. <span style="mso-spacerun: yes;"> </span>Remove the meat cubes from the oven and place back into the sauce which is now perfect texture.<o:p></o:p></span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Add your cipollini onions and season with salt and pepper.<o:p></o:p></span></span></div>
</li>
<li><div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt;">
<span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><span lang="EN" style="color: #5e5a57; font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Serve warm with mashed potatoes and Brussels sprouts<o:p></o:p></span></span></div>
</li>
</ol>
The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-19243046642747204392013-01-09T09:25:00.003-08:002013-01-09T09:25:53.071-08:00Roasted Pecan Caramel Cinnamon Sticky Buns
This is easy to do and really good to eat...<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 12pt;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">The Dough<o:p></o:p></span></b></div>
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<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 (8g) package quick rise instant
yeast<o:p></o:p></span></div>
<br />
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<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4 cup white sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 teaspoon salt<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon ground cinnamon<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup warm water <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup + 3 TBSP warm milk <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 tablespoons vanilla<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 egg <o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/3 cup unsalted butter, softened<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">4 cups all-purpose unbleached flour<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Nonstick cooking spray<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 0pt;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">The Filling<o:p></o:p></span></b></div>
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<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">3/4 cup brown sugar<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">4 1/2 teaspoons ground cinnamon
(good quality)<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon ginger<o:p></o:p></span></div>
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<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/4 teaspoon nutmeg<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1/2 cup finely chopped roasted pecan<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">6 tablespoons unsalted butter, room
temperature<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 0pt;">
<b><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">The Topping<o:p></o:p></span></b></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 cup unsalted butter<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 cups packed brown sugar<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">7 tablespoons dark corn syrup<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="line-height: 18pt; margin: 0in 12pt 10pt; mso-list: l1 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;">
<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">2 cups pecan halves, chopped or
crushed<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">1 tablespoons vanilla<o:p></o:p></span></div>
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<span style="font-family: Symbol; font-size: 10pt; mso-bidi-font-family: Symbol; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span>3 tablespoons <strong>Captain
Morgan </strong></span><span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">spiced rum (optional)<o:p></o:p></span></div>
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<span style="font-family: "Arial","sans-serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Method:<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">1.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Roast pecan 2 1/2 cups of pecan for
about 7 to 8 minutes, set aside.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">2.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">In a large electric mixer bowl using
your dough hook, combine yeast with 1 1/3 cups flour, sugar and salt. Stir in
very warm milk and water. Add egg, butter and the remaining flour. Mix at
medium to low speed until smooth and elastic for about 4 to 5 minutes adding a
little more flour or liquid if needed, cover with plastic wrap and let rest for
10 minutes.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">3.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Meanwhile, prepare the caramel topping
by melting 1 cup butter in a saucepan. Stir in corn syrup, brown sugar, rum and
vanilla. Cook until sugar is just dissolved. Pour into a 9X13 inch baking pan.
Spread 2 cups halves pecans evenly over the caramel sauce mixture. Set aside.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">4.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Prepare the filling by combining 1/2
cup roasted finely chopped pecan, brown sugar, cinnamon, ginger and nut meg.
Set aside. On a lightly floured work surface, roll out dough to a 12X18 inch
rectangle. Spread butter everywhere over dough and sprinkle with sugar-cinnamon
mixture and do not forget to sprinkle the edges. Roll dough into a cylinder.
Brush rolled dough with butter. Using a sharp knife cut dough into 8 large
rolls or 12 smaller rolls and place in the prepared pan. Cover with a dish
towel and let rise for 1 hour or until your pan looks full.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">5.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Preheat oven to 375 °F. Place pan on
a baking tray (to catch drippings from sides of pan) and put into the oven.
Bake buns for 30 minutes or until golden. Remove pan from oven and immediately
invert pan onto a serving tray.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><span style="mso-list: Ignore;">6.<span style="font-size-adjust: none; font-stretch: normal; font: 7pt/normal "Times New Roman";">
</span></span></span><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Eat Warm or the next day.<o:p></o:p></span></div>
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<span style="font-family: "Times New Roman","serif"; font-size: 15pt; mso-fareast-font-family: "Times New Roman";">Notes<o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">This
recipe was adapted from Liza adaptation, which she adapted from Mark McGough as
featured in “The Martha Stewart Show”. <o:p></o:p></span></div>
<br />
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<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Nothing
against handmade, but I do have electricity, so why not use it and since I
prefer mine with a bit more sticky sauce and a touch more flavor punch. I have
adjusted the recipe for an electric Kitchen Aid mixer. <o:p></o:p></span></div>
The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-51896076614459496842012-02-09T14:15:00.000-08:002012-02-09T14:15:18.894-08:00Can't decide if I should make those Chocolate CookiesTo make or not to make...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajAXFiJmYKyhWbgKPIGiCFvsCZhRT5KPsP-nzmsuOterccHo22XkXKsY9QoIDJcfcxl0mPiXHjIe5gqqnDNX8v2uInklzBTT9tdLx7qNb8pR1059cgk3YQ4iMnj7nMs-GxzjX4yACGUM/s1600/chocolate-cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajAXFiJmYKyhWbgKPIGiCFvsCZhRT5KPsP-nzmsuOterccHo22XkXKsY9QoIDJcfcxl0mPiXHjIe5gqqnDNX8v2uInklzBTT9tdLx7qNb8pR1059cgk3YQ4iMnj7nMs-GxzjX4yACGUM/s320/chocolate-cookies.jpg" width="320" /></a></div>
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These are really nice cookies, soft, chewy and chocolaty, but honestly I really don't care whether you make them or not. I like them and that's what counts. It took me about 6 minutes to mix and 10-12 minutes to cook... perfect to fix a craving... but again make them or don't make them, whatever :)<br />
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For all of you (Craig) that do not have a scale, well, too bad! splurge the $15 and buy one... or then again I don't care.<br />
<br />
I guess if you are going to make them should probably look for those ingredients...<br />
<br />
165 g golden brown sugar<br />
125 g butter<br />
<br />
1 tsp vanilla<br />
1 egg <br />
<br />
140 g flour<br />
50 g cocoa powder<br />
1/4 tsp baking soda<br />
pinch of salt<br />
1/2 tsp cinnamon<br />
<br />
175 g Belgian chocolate, chopped small<br />
<br />
<br />
Since you got all the stuff, you may as well mix it all together... so start by fluffing the butter and sugar together until pale looking, kind of like if you just saw Elvis in your soup bowl.<br />
<br />
Add the vanilla and egg, mix for 20 seconds, or 2 times 10 seconds should be ok.<br />
<br />
Add the dry ingredients at high speed and back away cause all that stuff will fly all over the place... or just do on slow speed instead so it does not make a huge mess and the dough doesn't end up over mixed and tough. Whatever... :)<br />
<br />
Add the chocolate using a spatula or some other ugly tool you may have!<br />
<br />
You can bake them at 400F if you want to burn them, but it is much better at 350F in the oven for abut 10-18 minutes depending on how you like your cookies. I like 12 minutes, nice and chewy.<br />
<br />The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com1tag:blogger.com,1999:blog-2798514472463362485.post-77421463428365129312012-02-03T19:03:00.000-08:002012-02-03T19:04:18.541-08:00Between a ramekin and a squareJust my two cents...a month ago or so we had some friends over for dinner and a conversation started <span style="color: #444444;">from one of our guests saying why is everything in menus <span style="color: #444444;">about</span> a ramekin or an infusion or a foam? </span><br />
<span style="color: #444444;">
</span><br />
<span style="color: black;">It's true sometimes from a non- foodie's perspective looking inside our
industry it can get a touch snobbish...and yes often it can get a
bit much to hear certain words over and over on menus to describe simple
things...but it is what it is... <o:p></o:p></span><br />
<span style="color: black;">
</span><br />
<span style="color: black;">Can we meet half way people?<o:p></o:p></span><br />
<span style="color: black;">
</span><br />
<span style="color: #444444;"><span style="color: black;">Because I go to people's home every other day I see what people eat, I see
their fridge and pantry and from a foodie looking inside, I also have an
issue with some of the stuff I see but it is what it is... One thing that
really gets me laughing is when I read a recipe in a magazine that says 2
square of chocolates. Really, in today's world where we can get oranges from
South Africa and Avocado from |Chili, you mean to tell me that 2 squares of
chocolate is what I need to make these quote: "Incredible Delicious Espresso Brownies" why in the world is this product still on the market... if you
want to make incredible anything I would suggest you start by buying good
quality chocolate and get rid of your Bakers... try Barry-Callebaut-or Lindts,
or any other world renown producer in your area... Bakers was at one point a
staple item in my mom's kitchen, but now there is so much better out there and
not really much more money, so splurge and get outside your comfort zone</span>.<o:p></o:p></span><br />
<br />
<br />
cheers<br />
Martin <br />
<br />The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-70590653244558232852012-01-20T13:05:00.000-08:002012-01-20T13:05:16.090-08:00Simple Rustic Bread Recipe<div class="MsoNormal" style="margin: 0in 0in 0pt;">
I am inside all day making bread waiting for the outsite temperature to rise a touch more...</div>
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Making bread is a really a “back to basic” kind of thing to do. My mother in law is having surgery and getting a new hip on Monday, so I will bring her a loaf of bread for when she comes out of the hospital.<span style="mso-spacerun: yes;"> </span></div>
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This is my recipe:</div>
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<u>Day one:</u> mix together one package of dry yeast, one cup of unbleached flour and one cup of water. Let the goopy mushy dough rest in a cool area for one day.</div>
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<br /></div>
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<u>Day two:</u> add half a cup of flour and a touch of water to make the dough absorb the flour.<span style="mso-spacerun: yes;"> </span>Let it rest one more day.</div>
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<u>Day three:</u> place your goopy/mushy dough into a good size mixer with 4 cups of flour, 1/2 cup of wheat germ, 1/3 cup corn flour, 3 tbsp good olive oil and enough water to make a firm dough (between one and two cups) Mix for about 4 minutes as fast as your mixer will take without breaking it, stop the mixer and leave your dough in it. Wait 10 minutes and add 2 tsp sea salt and mix 5 more minutes. On your table, your dough needs to be kneed for one minute or until you press your finger in your dough and the print bounce back right away. Oil a bowl and leave your dough cover with a plastic bag and wet towel until it doubles in size.</div>
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Place your dough on your table and work it into the shape you want or in the pan you want. Let it rise double again. Just so you know, freestyle shaping bread is the hard part, and to consistently get the perfect looking loaf it will most likely take you a few months to get better at it. By using a pan you avoid that learning process and get a nice loaf each time. You can also use YouTube to see how other people shape their dough. </div>
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Bake in a 425F oven middle rack for about 45 to 55 minutes depending on the shape you chose. Your bread is cooked when you remove it from the oven and if you tap the bottom of your loaf it sounds kinda empty or hollow.</div>
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Eat whenever you want.</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-66860044959136008922011-05-28T06:35:00.000-07:002011-05-28T06:35:00.831-07:00Eat Your Crusts<div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">She says:</span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">Do you remember hearing your parents say that when you were young? The rest of the comment was usually reinforced with the fact that there were children starving in Africa. Guess what? There are still children starving in Africa (as well as many other places) and there is a report just released that does say the amount of food we waste here does have an impact on poverty and hunger in the world. Our parents had it right all along!</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">The report I speak of is one commissioned by the FAO, the Food and Agriculture Organization of the United Nations. They discovered that the amount of food wasted by consumers in North America and Europe is equal to the amount produced in sub-Saharan Africa – 222 million tons. Per capita, we waste between 95 and 115 kilograms of food per year, while people living in sub-Saharan Africa and Southeast Asia waste only 6-11 kilograms per year. In addition, the reasons food get wasted are different. For us, it is more often a case of throwing food in the garbage, whereas in developing countries it is often due to poor conditions in getting the food to the consumer (this is called “food loss” instead of “food wastage”). Those are sobering figures, aren’t they?</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">It’s gets even more interesting… did you know that some food gets wasted because it’s not pretty enough? Suppliers won’t take items like crooked carrots from farmers as they cannot be peeled in one easy stroke, and even unpeeled, apparently, we (consumers) don’t buy carrots that aren’t straight.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">There is more – the resources used to produce the food that is wasted are also wasted. That means the greenhouse gas emissions that add to the global warming we talk about are in vain. It’s rather a vicious circle, isn’t it? Hopefully, you are now asking the question, “How to we make it better?” </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">One important thing to remember is that we have a voice (I know, I sound like Oprah; well, on this point she was right!) Consumers can make a difference by letting suppliers know their preferences and their desires. I know the Save-On Foods in Westbank was making efforts to find more local produce this season in response to comments from their customers. If you don’t mind buying crooked carrots, let your grocer know. Someone from a country full of hungry people once said, “Be the change you want to see in the world”. I believe Mr. Gandhi had a good point.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">Another point worth considering is that processed food accounts for a larger proportion of food waste than raw food (items you prepare yourself). The package of frozen French fries you bought is made from potatoes that were sorted and then also re-sorted as fries, with all the bits not included in your package usually being wasted. Your homemade fries are more likely to include end pieces of potato and fries of different sizes.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">The comment that struck me the most in the report was this simple statement:</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Times-Roman", "serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-hansi-font-family: Times-Roman;">Abundance and consumer attitudes lead to high food waste in industrialized countries.</span></i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">We can afford to waste food. It can be cheaper to buy a large package of broccoli at Costco than it is to buy the one head you need; even if you throw some out you saved money, right? This seems to go back to that old comment… just because you don’t feel like eating those crusts doesn’t mean you shouldn’t consider the impact that waste has on a larger scale. We could say we have worked hard to afford such luxury, and everyone is doing it. But that just makes me think of another old parental comment: “If everyone was jumping off a cliff, would you do that, too?” </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-size: 12pt;"><span style="font-family: Helvetica;">I for one, am making a concerted effort to cut back on abundance. I only planted one zucchini plant in the garden this year. I am sowing smaller rows of radishes and lettuce alternately so it doesn’t all come up at once. These small measures will help me remember the importance of respecting my food. It would be rude of me to waste things when there are children starving in the world.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-size: 12pt;"><span style="font-family: Helvetica;">Thanks for listening.</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-size: 12pt;"><span style="font-family: Helvetica;">Kristin </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b><span style="color: black; font-size: 12pt;"><span style="font-family: Helvetica;">He says:</span></span></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-size: 12pt;"><span style="font-family: Helvetica;">Wasting food while knowing that in our beautiful country some people can’t find enough food is crazy. Yes, some wastage in food is necessary, like when you buy an egg you don’t eat the shell or you eat meat but not the bones. Even if you can make soup out of bones, you still won’t eat them. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-size: 12pt;"><span style="font-family: Helvetica;">What really blows my mind is when you hear stories of farmers in the Okanagan choosing not to pick the fruit off the trees because it’s not worth it financially to actually pay staff to pick the fruits because the price on the market is so low no profit can be made. How sad is that! There has to be a way to avoid things like this and I don’t believe subsidizing farmers is the solution. I would much prefer our government create rules that prevent certain countries to come in Canada with extra cheap food and dump it on our market at such a low price that no local farmers can compete with that… Let’s create a solution where our farmers can sell their crops locally first; it’s better for the environment, and would help reduce the wastage of food. The good old adage throwing money at a problem is not a good answer. If a restaurant cannot make money the government does not come in with a grant and pay the difference so that the restaurant can stay open forever. I have huge respect for farmers as it is an extremely hard business to be in and they choose to stick with it, but our government needs to create a system other than subsidies that make sense. Then maybe we can avoid some huge wastage of food. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-size: 12pt;"><span style="font-family: Helvetica;">Supporting our local food bank or shelters is also a great way to get rid of extra food you don’t need. Most shelters in town will take fresh food just about any time of the day. </span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-size: 12pt;"><span style="font-family: Helvetica;">There’s my two cents…</span></span><br />
<br />
<span style="font-family: Helvetica;">This is the FAO link: <a href="http://www.fao.org/">http://www.fao.org/</a></span><br />
</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0West Kelowna, BC V1Z, Canada49.8612585 -119.586378435.6460715 -149.4691909 64.0764455 -89.7035659tag:blogger.com,1999:blog-2798514472463362485.post-65997133410232644212011-05-27T09:43:00.001-07:002011-05-27T09:43:35.038-07:00The sunshine on a cloudy day<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"></b>It has been cloudy quite a bit lately, and at our house things have been hectic, so in that environment of course it is easy to get stressed and down. We all have our ways of pulling out of that blue funk and so this week when I had to use a couple, I thought of sharing them with you.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">One of the things that I find works really well is music. Mind you, it has to be the right music – if you need to be uplifted, I don’t recommend you put sappy love ballads on to play. I am a fan of Louis Armstrong myself. I love to tap my toes to that trumpet and it always makes me smile to hear his deep ebullient voice sing those classic tunes.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Another great thing to do is watch a good movie or TV show (as rare as those are these days), or read a good book if you are so inclined<span style="mso-spacerun: yes;"> </span>– it can help you escape the trials and tribulations of the day and it might even inspire you. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">You have likely guessed my most favourite way of finding a ray of sun on a cloudy day. Food is something that gives me comfort and excitement too. <span style="mso-spacerun: yes;"> </span>A really good meal is like a work of art, with all the elements in balance to produce this beautiful canvas which you can jump into! The thing about food is that it is interactive – you don’t just look at it, you taste it and feel it. Not that I am proposing you need to roll in it, but I do love the reward of fragrance that comes from rubbing a lavender or rosemary bush, or the explosion of flavour in your mouth when you bite into a grape or a cherry tomato. Putting a combination of flavours together on the plate is a real achievement, and one you and your guests should revel in. Even a homemade cookie is a special thing – love and attention all wrapped up in a portable package.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I suppose what I am trying to convey here is that you need to immerse yourself in an experience to fully enjoy it, just the way you tend to soak up the suns’ rays on a sunny day. Even those people who like to sit in the shade enjoy a bit of warmth. On days like we have had the past week, the best thing I know of is to find something that warms your heart and take full enjoyment in it. A great song on the radio, a funny e-mail you got from a friend or a delectable morsel even munched at your desk at work can be the start to a brighter day. I am making cookies this weekend, so that if it is cloudy on Monday again, I will be well armed!</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;">Cookie recipe</i></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">The All-In Cookie</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">This is a recipe that I found in the Frog Commissary Cookbook years ago. (It was a little storefront restaurant in <city w:st="on"><place w:st="on">Philadelphia</place></city> in the 70’s.) I have adapted it a fair bit, and I invite you to do the same, as it takes modifications well. I hope you enjoy them!</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup butter, softened</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">¾ cup brown sugar <i style="mso-bidi-font-style: normal;">(brown sugar makes them taste a bit more like molasses, yellow sugar adds a bit more sweetness – choose what you like)</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2/3 cup white sugar</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tsp vanilla extract <i style="mso-bidi-font-style: normal;">(don’t skimp – use real vanilla!)</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 tbsp milk</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 eggs</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">2 cups flour</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1/2 tsp salt</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tsp baking soda</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 tsp baking powder</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 to 1-1/2 cups old fashioned oats <i style="mso-bidi-font-style: normal;">(not instant – it will make the cookies gluey)</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup chocolate chips </div><div class="MsoNormal" style="margin: 0in 0in 0pt;">1 cup butterscotch chips <i style="mso-bidi-font-style: normal;">(you can substitute raisins here, or add more choc. Chips instead!)</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;">¾ cup walnuts AND/OR coconut – <i style="mso-bidi-font-style: normal;">your choice (you can make it with one or both and it will work)</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Preheat the oven to 350F. Cream the butter with the sugars in a mixer or by hand. Add the vanilla, milk and eggs. Add the flour, salt, baking soda, and baking powder to the creamed mixture and beat to combine. By hand, stir in the oats, chips and nuts. Drop 1-1/2 inches apart on a greased cookie sheet (or one that has a silicone baking mat). Bake for 10-12 minutes or until just brown. <i style="mso-bidi-font-style: normal;">(I like to turn the trays in the oven halfway through to ensure they cook evenly.)</i></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Kristin</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-6527488252103062162011-05-21T07:12:00.000-07:002011-05-21T07:12:52.166-07:00New Restaurant, Oups it’s gone!<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";"></span><span style="font-family: "Arial", "sans-serif";">He says:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">I was reading about a trend in New York called, “Pop Up Restaurants.”</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">These are the equivalent of raves for the food industry. A few people get together, find a location, renovate it and open a restaurant. Now the trick is they only stay open for a month or two, after that they close shop and go do another one somewhere else. Wow, anyone who had a restaurant will tell you that opening a restaurant is madness. Opening day is nothing short of insanity, you work 36 to 48 hours straight, you eat nothing and you usually snap at every employee including your spouse non-stop. Why would you want to do it over and over and over again? Craziness! Yes, restaurants are extremely high risk, often failing within the first few months to few years, but that’s no reason to close the door after a month. It takes your staff conservatively 3 to 6 months to really find their feet and become really good in that new concept. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">How about from a customer’s point of view… you drive around and see this cute little restaurant, you walk in with your office colleagues, sit down and eat an amazing meal. A month passes, then you decide to take your new girlfriend because you have been talking about this new restaurant who serves the most amazing crab cakes, you dress up, stop to pick her up at home, and drive across town to find out that they closed a few days ago… for good… they’re gone!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">I am the first one to tell you - it is hard to make money in our business, but I am not convinced that these pop up restaurants have the answers by opening and closing before the paint is dry. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">She says:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">I have to agree, it sounds a bit on the insane side to want to build and re-build a restaurant. I have heard of underground travelling dinner clubs, serving fancy meals in changing locations to avoid any problems with health inspectors and the like; but who wants to move, and re-paint, and re-train staff? I like the world <u>in between</u> the idea of being in a rut and seeing places get old and tired, and the concept of needing to change everything like you change your socks, all the time. So, how about a few suggestions for places that might be new, but are ones we hope will stick around so they can become favourites for a while??</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">First, there is Okanagan Street Food (812 Crowley Ave.). We have mentioned this place before, but it really does rock. How can you not like homemade fries like Mom used to make, but with truffle mayonnaise and blackberry ketchup? Then there is Fish Taco Tuesday, a phenomenon that could be called “pop up”, I guess, as apparently it was created by regulars. A bunch of people just show up and order fish tacos on Tuesday. Any day of the week suits me – I just think they’re wicked. This is a place where homey AND cool is a great combination.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">Next there is a place we haven’t been to yet, but I know we have to try, so it’s on my list for this weekend. De Bakker Kitchen (1014 Glenmore Dr.) is a tiny place across from the Kelowna Golf & Country Club that has a wood-fired oven. They used to sell their bread at the Kelowna Farmer’s Market, but now have a store-front operation, and the word from our foodie friends is that their pizza is awesome! Since we have a pizza oven at home that Martin built, we have to go check this out.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">Last, is a place that works if you want to grab something for home – whether you want it just to heat up, or if you are cooking up a storm. It’s one of Martin’s regular haunts when he shops for his clients, and it’s the kind of place I like to browse in the way most women browse in shopping malls. Valoroso Foods is now also on the Westside (Kelowna – 1467 Sutherland Ave.; West Kelowna – 2441 Main St.) They have sundried olives that are addictive, and wonderful cheeses and cured meats that go great with the fresh buns, or on a pizza dough that is ready for baking. The staff are knowledgeable, and the shops are open till 6 pm so you can stop in on your way home from work. These guys have stuff that Superstore doesn’t carry – it’s worth the stop!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">The big thing with patronizing any business, especially a food-related one as they don’t ever seem to make lots of money, is that your loyalty counts for a lot. If you are loyal with one of these “pop up” places, it doesn’t really matter as they don’t last long enough for it to make a difference. But if you have a place you like, make sure you tell your friends, and stop in as often as you can, as it might make the difference to them staying a bit longer. Life is short, but that doesn’t mean we can’t work on making our favourite moments (or meals) last a little longer.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">Enjoy your long weekend -Bon Appetit!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Kelowna, BC, Canada49.8801 -119.443649.7538445 -119.5784235 50.0063555 -119.30877650000001tag:blogger.com,1999:blog-2798514472463362485.post-24362521461986327082011-05-18T08:26:00.000-07:002011-05-18T08:26:49.178-07:0065th birthday Tapas Menu<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Comic Sans MS";">ON my way to do a 65th birthday for a fellow who has travel to these countries through out his career - I made a kind of trip around the world Tapas menu for him... looking forward to it.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Comic Sans MS";">Asia, Africa, North America, Europe, and Australia. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">As people are arriving:</span></u></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Australian Shrimp on the Barbie </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Grilled Prosciutto Wrapped Radicchio </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Sit down Appetizers #1:</span></u></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Spicy Asian Coleslaw with Ahi Tuna</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Sit down Appetizers #2:</span></u></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Greek Beet Salad with Walnuts and Feta Cheese</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Small Main course:</span></u></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Moroccan Lamb Kebab with Curry Bulgur Salad</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Small Main course:</span></u></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Wild Mushroom, Asparagus and Asiago Cheese Risotto with a Pork Tenderloin</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><u><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Dessert:</span></u></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;">Chocolate Baileys Birthday Cake with Caramel Sauce</span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Gallaghers Dr W, Gallaghers Canyon Golf Resort, Kelowna, BC V1W 3Z9, Canada49.8402559 -119.38215749.8333649 -119.38841550000001 49.847146900000006 -119.3758985tag:blogger.com,1999:blog-2798514472463362485.post-60711054288164143572011-05-16T09:15:00.000-07:002011-05-16T09:15:00.557-07:00Taboo BBQ Baked Beans from yesterday<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 pound navy beans </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">12 cups water </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: black; font-family: "Arial", "sans-serif";">2<span style="mso-spacerun: yes;"> </span>500ml cans red kidney beans, rinsed, drained </span><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: black; font-family: "Arial", "sans-serif";">2<span style="mso-spacerun: yes;"> </span>500ml cans romano beans, rinsed, drained</span><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 to 2 cups barbecue sauce <em>to taste</em></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 cup apple juice</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">3 red peppers, chopped </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 onion, chopped </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">burnt ends (optional)</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2/3 cup dark molasses </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 to 2 cups brown sugar <em>to taste</em></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 cup yellow mustard </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tbsp cider vinegar </span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tbsp </span><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman";">dry mustard</span><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"></span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tbsp chili powder</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial;">1 tbsp garlic powder</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: Symbol; font-size: 10pt; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-bidi-font-size: 11.0pt; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;"><span style="font-family: "Times New Roman";"> </span></span></span><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tbsp Worcestershire sauce</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 tbsp ground cumin</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2<span style="mso-spacerun: yes;"> </span>tsp cinnamon</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2<span style="mso-spacerun: yes;"> </span>tsp nutmeg</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/8<span style="mso-spacerun: yes;"> </span>tsp clove</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="color: #333333; font-family: Arial;">cayenne to taste</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">salt & pepper at the end</span></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt 13.5pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;"><b><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Preparation: </span></b></div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Soak beans for 4 hours in water, then drain. Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer. Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers. </span></div><div class="MsoNormal" style="background: white; margin: 0.25in 0in 0pt;"><span lang="EN" style="color: #333333; font-family: "Arial", "sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">In pot, cook the onion and peppers until soft. In a large Dutch oven or a large aluminum pan add your burnt ends, and add all remaining ingredients and cover with foil. Bake for 1 to 2 hours hour at 300F carefully stirring once in awhile. Remove your foil for the last 30 minutes</span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Okanagan Lake, British Columbia, Canada49.83385 -119.5236098000000349.409867 -119.75406180000003 50.257833 -119.29315780000003tag:blogger.com,1999:blog-2798514472463362485.post-87562684025916022022011-05-14T07:54:00.000-07:002011-05-14T07:54:18.884-07:00Dirty Toes & Sticky Fingers<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">She says:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">This weekend will mark the official beginning of the “sunny season” at Rabbit Hollow. It’s more than spring, as it runs into summer, but it’s the feeling that lasts right through till September. You know, when we get to be outside and soak up the sun. Sometimes that is just a decadent relaxing thing, but other times it means doing those outside things you love… at Rabbit Hollow that’s gardening for me, and barbecuing for the Chef.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">I was lucky enough to have my greenhouse this year (thanks to a thoughtful hubby who gave me the perfect anniversary gift). That means I have been watching my little seedlings and have been nursing my plants from the farmer’s market and my green thumb foodie friends with tender loving care. Some of those plants will come outside this weekend, and they will be kept company by the seeds that will be sowed in the newly tilled garden with a brand new fence!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">I like to plant wacky things in our garden: Easter Egg radishes that come in a bevy of colours, purple carrots (the original look, believe it or not), fingerling potatoes… they don’t just sound cool, they are fun to eat. Many of these plants are heirloom varieties as well, which means they have “true” seeds – ones that will grow the same as your original plant if you plant them. (Hybrids like much of what we buy at the grocery stores will often not produce any fruit.) This is a great way to eat healthy and get reconnected with Mother Earth. You may think I sound a bit too much like a hippie, but on this topic I do agree that knowing where your food comes from is a wonderful thing.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_ME17JJBD4-UFgHXZVzXPvjbTalJJP_gSLKpzRugKHGqE-iJaYDheZ9jAIf1EUrCfLerenOqSx9UF1U5-383KM2HmV9NdP01EFE6AhOf-gHvMPqqyrf5QLtbRSXwchGRXNtZVs62Ep4/s1600/dirty-toes-in-the-grass.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="222" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_ME17JJBD4-UFgHXZVzXPvjbTalJJP_gSLKpzRugKHGqE-iJaYDheZ9jAIf1EUrCfLerenOqSx9UF1U5-383KM2HmV9NdP01EFE6AhOf-gHvMPqqyrf5QLtbRSXwchGRXNtZVs62Ep4/s320/dirty-toes-in-the-grass.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Even if don’t want to get esoteric, I still think the simple act of “digging in the dirt” is great therapy for any of us; it’s a pause from the hectic nature of our lives and a chance to enjoy being outside. Let yourself get into it. Take your shoes off and let your feet feel the grass. Let your toes get dirty (you can wash them later with the garden hose.) And, when you do sit back with a drink in your hand, you can admire your handiwork as it grows and changes throughout the entire sunny season.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">*If you are looking for heirloom plants for your garden, ask at your local farmer’s market, or at one of the private nurseries (we love the folks at Dogwood, near our place – they know lots and have a great variety. In downtown Kelowna, I have also had great experiences at the Flower Farm.)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">He says:</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9D4KhD8h7v5FPagW7_gaxN5MZxSmSlR05T1NumZaO-Tb_ZVct5H0JPTyCzKybWgiDSwtW2cr8t7fq0DaHB3eObbyJfQU4hWIj2tD25XRxuUr7umV9984usY_NQ6NNj68Tg_2uyKgueY/s1600/deluxe+BBQ+sign.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" j8="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO9D4KhD8h7v5FPagW7_gaxN5MZxSmSlR05T1NumZaO-Tb_ZVct5H0JPTyCzKybWgiDSwtW2cr8t7fq0DaHB3eObbyJfQU4hWIj2tD25XRxuUr7umV9984usY_NQ6NNj68Tg_2uyKgueY/s320/deluxe+BBQ+sign.jpg" width="320" /></a></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%; mso-fareast-font-family: "Times New Roman";">I have two ways to unplug myself from the craziness of my busy life. One: I go for a hike and pick mushrooms and two: I make smoke. This Sunday marks our first party of the summer, ribs and chickens with friends. I am driving the big rig to their house and smoking all afternoon, and then, we eat! It should be fun, a bunch of people we have not seen in a while from local wineries, restaurants, hotels and in general foodies looking to have fun. I will start ribs around 11am and chicken around noon to be ready to eat around 5pm. This is a great opportunity to practice in front of a crowd who knows good food, so that I can be ready for our first competition on June 10<sup>th</sup> and 11<sup>th</sup> in Washington. <span style="mso-spacerun: yes;"> </span>There will be lots of sticky fingers Sunday night!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">I’ll post a few pictures on my blog and Twitter Sunday afternoon and Monday. I’d love to hear your comments.</span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Westbank, BC V4T, Canada49.836823 -119.6310500000000221.262716500000003 -179.39667500000002 78.410929500000009 -59.865425000000016tag:blogger.com,1999:blog-2798514472463362485.post-3361857433622994602011-05-13T10:22:00.000-07:002011-05-13T10:22:01.698-07:00Pleasuring 8 ladies todayI am on my way to cook for 8 ladies wanting to have a good time and learn a few things about good food. I look forward to it, those dinners are always way too much fun. I love my job!<br />
cheersThe Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-67531405365609946862011-05-10T09:00:00.000-07:002011-05-10T09:00:08.386-07:00Meat Glue<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: "Arial", "sans-serif";"><span style="text-decoration: none;"></span></span></u></b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">Say what? </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">When I heard of this product I was could not figure out what my friend was talking about. Is this is one of those funny videos from YouTube? Is this even about meat? … I really had never heard of anything like it. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><pre style="text-align: center;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;">I need to let you know that this video can be a bit gruesome and certainly shocking at times. <span style="mso-spacerun: yes;"> </span></span><b><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 11pt;"><a href="http://d.yimg.com/nl/australia/site/player.swf?vid=24472661&repeat=0&browseC" target="_blank">http://d.yimg.com/nl/australia/site/player.swf?vid=24472661&repeat=0&browseC</a></span></b><b><span style="color: black; font-family: "Arial", "sans-serif"; font-size: 12pt;"> </span></b><span style="font-family: "Arial", "sans-serif"; font-size: 12pt;"></span></pre><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: black; font-family: "Arial", "sans-serif"; mso-themecolor: text1;">What I am told is that meat glue can be called something else and approved for use in Canada…</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">I know that food products like Cheese Whiz can be a bit scary when you start figuring out how they are made, but you kind of expect that, to use my example, it’s cheese in a jar! When you buy meat you expect it to be just that… meat. Not a meat reformed into a steak.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">Wow, is this crazy or what?</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">Send me some comments please … it will tell me there is a chance this world will stop doing these kinds of things and start realizing how screwy this is…</span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Okanagan Lake, British Columbia, Canada49.83385 -119.5236098000000349.409867 -119.75406180000003 50.257833 -119.29315780000003tag:blogger.com,1999:blog-2798514472463362485.post-92211553892266468882011-05-07T08:37:00.000-07:002011-05-07T08:37:00.138-07:00Mum’s the word<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">Mother’s Day is this Sunday, but my Mom was just here for a whole glorious ten days from Easter onwards, so I got my dose in early. We got to just hang out, which is something we have enjoyed my whole life. My Mom and I like to talk – not just chat, but talk passionately about things that matter to us – and it is far more fun to do it in the same room sharing the same bottle of wine, as opposed to over the phone long distance, with our own glasses in our hands. I am really glad when I get to share time with my Mom, no matter what we are doing. I just like having her around.</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">We got to walk the dogs together. It was funny to see our unruly Simon (the German Short-Haired Pointer) with my Mom, as he is often a real handful with people. Mom just put on her stern “I’m the Mom, and I’m in charge” voice, and he shaped right up! </span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">We had coffee together. I prepare more coffee when my Mom visits, but we don’t always drink more, as we can just as easily end up being caught up in a discussion of supreme importance (at the time) and the water never gets poured, or the pump never gets pushed, or the coffee in the cups gets cold and we have to start over. But we can come dangerously close to solving the problems of the world.</span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">We got to sit on the deck together. My Mom could have been an architect or a landscape designer. She has redesigned my house(s) and garden(s) in the air over the years so many times she should get an honourary degree, I am sure. I am the kind of person who just goes with an idea, and then fills in the rest. She has a plan and can tell you which style it is, from which part of the world and from which century… and whether your neighbor has done a good enough job to keep up with you if you decide to make your changes. The best part is though, she IS a Mom, and Moms are the ones who when you go off in a completely different direction (one that seems like it could go completely wrong – as in, you will be laughed at or will end up in tears)… they stand by, at the ready, and they are there to give you a hug and say “It’s OK” if it does blow up, or with equal love and enthusiasm, “Bravo!” if it goes right.</span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">The crowning glory, if you will pardon the pun of course, was that we got to watch ANOTHER Royal Wedding together. I still remember sitting up and discussing every little detail of Princess Diana and Prince Charles’ wedding, thirty years ago. It seemed only proper that we share this regal moment as well, and so Mom planned to be here on the special day. </span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">We had grand plans of an elegant party, with spiffy appetizers throughout the wee hours. In fact, all we managed was to finish the chocolate sponge cake that Martin made for us, so we could have something special with our bubbly. But we did wear hats with our jammies, and we waved our flags as the cars headed to Westminster Abbey, just like all the well-wishers on the streets of London. We giggled at some of the more outrageous outfits (didn’t William’s cousins Eugenie and Beatrice look like the two stepsisters from Walt Disney’s Cinderella? And how is it the wife of the British PM didn’t get whisked away by the Protocol Police for not wearing a hat to the ceremony??) We oohed and aahed at the more elegant guests and we admired the new Princess’ vision of creating a forest in the Abbey. (I thought it looked like the wedding of Robin Hood and Maid Marion when they all came down the aisle, with Pippa holding the hands of the young girls and all of the greenery framing their way). It all went swimmingly well, really, and we agreed the bride and groom looked much more “in the moment” than William’s parents all those thirty years ago. It made my heart swell to see their smiles, and I know Mom wiped a few tears away. </span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">As we clinked glasses and watched them begin their Happily Ever After, I thought how wonderful it was to live in the moment with my Mom, “yet one more time again”, as she is fond of saying. I cherish every moment we get to share, but I do love being able to stack them up!</span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">One of my first Mother’s Day cards said, “To Mumsy, with love from Clumsy”. I am here today, many years later, saying, “Thanks Mumsy, for showing me the classy side of clumsy”. That and so many other things you have shared with me. I feel like I have my own Queen for a Mom, so I guess that makes me a Princess, too, doesn’t it?</span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">Happy Mother’s Day to all those wonderful role models out there.</span></div><div style="margin: 0in 0in 0pt;"><br />
</div><div style="margin: 0in 0in 0pt;"><span style="font-family: "Arial", "sans-serif";">Kristin</span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Kelowna, BC, Canada49.879913 -119.4496249999999749.7536575 -119.58444849999997 50.0061685 -119.31480149999997tag:blogger.com,1999:blog-2798514472463362485.post-29427203148407028662011-04-28T06:16:00.000-07:002011-04-28T06:16:37.697-07:00Taboo BBQ SamplingI will be at Save on Food in Westbank / West Kelowna today from 11:30am until about 4:30pm.<br />
Sampling barbecue sauce on baby back ribs... come visit...The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Central Okanagan H, BC, Canada49.826649909747275 -119.6339253280639849.717588909747278 -119.87993882806398 49.935710909747272 -119.38791182806398tag:blogger.com,1999:blog-2798514472463362485.post-15907097751313210162011-04-27T08:50:00.000-07:002011-04-27T08:50:00.475-07:00Are you going to eat that?<div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">I have been working with kids in after school programs and one of the things I try to do is show them new foods. My biggest discovery is that kids seem to say no less easily to a stranger like me versus their own mom or dad. I have asked many kids and most say they don't it at home but they don't mind trying it with me. So don't be shy to send your kids somewhere else so they can experience new food. </span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Here are some ideas that have been fun to try:</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><ol style="margin-top: 0in;" type="1"><li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial, Helvetica, sans-serif;">it's OK to bribe, push, <span style="font-family: "Arial", "sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-bidi-theme-font: minor-bidi;">manipulate, scheme</span> or even force your kids to try new foods - no one will call social services on you...</span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial, Helvetica, sans-serif;">pick a new fruit and get the kids to taste it – star fruit, kiwi, mango, papaya, passionfruit… let them pick something when you go shopping!</span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial, Helvetica, sans-serif;">have them try a hot pepper (jalapeno will do to start) – try it yourself first so you can time the heat and then you can tell them that it will dissipate after 20 or 30 seconds (I did this with my daughter and she got to try many spicy foods this way)</span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial, Helvetica, sans-serif;">show them how to cook simple ingredients like pasta or rice – older kids can even have this as a job to help with at dinner</span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial, Helvetica, sans-serif;">if you have a group, get them to work as an assembly line with dishes like wraps or rolls – great for spring rolls where you can see the insides once you roll it!</span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial, Helvetica, sans-serif;">try a blind food tasting to see if they can describe how food tastes – what does it remind them of? (Kristin’s brother said when he was a kid, he thought papayas tasted like the zoo!)</span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; tab-stops: list .5in;"><span style="font-family: Arial;">You are what you eat - so help them become better human being!</span></li>
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">You can even show them fun ways to set the table, like different ways to fold napkins!</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">Get your kids involved in the kitchen and they will learn to respect the food and the cook. Years later when they come home to visit, maybe they will cook for you. </span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Kelowna, BC, Canada49.879913 -119.4496249999999749.7536575 -119.58444849999997 50.0061685 -119.31480149999997tag:blogger.com,1999:blog-2798514472463362485.post-57918750280724848192011-04-18T07:06:00.000-07:002011-04-18T07:06:01.095-07:00Why are carrots purple?<div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;"></b><b style="mso-bidi-font-weight: normal;">She says:</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I have been looking at the garden seed catalogues trying to plan out what we will grow this year in our wonderful garden, but it seems every year the dilemma of deciding becomes more difficult. It is bad enough I have to choose between beets and turnips or decide whether the extra space at the back is best for potatoes or squash – now I have to choose what colour I like my vegetables to be! (For those interested, the beet versus turnip debate is actually no contest, as the Chef does not like turnips, no matter what colour they are.) </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I know we live in a world where technology allows for life to go at the speed of light, and traditions and old ways are meant to be expanded and revamped, but really, do we need to change the colour of our vegetables? Where does it stop??</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Don’t get me wrong – I am not talking about Mother Nature’s variations, like green and yellow beans. A little bit of variety is a good thing – the spice of life and all that. However, in the first place, what is the point in having a funny-colored veggie if it doesn’t stay that colour when you cook it and in the second place, if the colour is only skin deep, does that even count? <span style="mso-spacerun: yes;"> </span>Aren’t we supposed to consider what is inside?? Perhaps this is a sign that we should only eat food uncooked and unpeeled. (Certain trend-watchers would say this is a topic for another column!) </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Part of me is intrigued by these fantastic foods. There is a Roald Dahl aspect to the idea of a garden that has an imagination of its own, like the Giant Peach or Charlie’s Chocolate Factory. You have to choose wisely to maximize your exotic efforts, as often it seems to take extra energy for the plant to produce a more unique product. Sometimes the Chef just smiles and shakes his head, but I enjoy the taste of lemon cukes and green zebra tomatoes. He did use some of our weird and wonderful tomatoes in his menus last summer, and he liked the striped <city w:st="on"><place w:st="on">Chioggia</place></city> beets we planted. However, purple dragon carrots were most impressive in name, and orange cauliflower was just more difficult to grow than the white variety. Creativity is required when appreciating Mother Nature, though, and what would a garden be without a little experimentation? </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I guess at the end of the day (or the summer) I should just marvel at it all – even the green vegetables that grow quietly in their rows. I suppose having a colourful garden plot is another way to salute individuality… and besides, can someone who, as a girl, liked to wear red and pink striped socks with her favourite purple jumper really judge what colour a carrot should be? </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><b style="mso-bidi-font-weight: normal;">He says:</b></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I really like being able to choose vegetables from our own garden for cooking, and I enjoy visiting the farmer’s market when it is in season, too. I don’t specifically look for weird or exotic foods, but they are fun to use from time to time. One of my contributions to the garden was some golden raspberry canes, and I don’t mind saying, they are very tasty!</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I don’t mind yellow kiwis either. Actually, in the last few months I have used broccolini for many high end dinners I have done for people. The comments were nice, as many people had never tried broccolini before. It’s not a very complex vegetable: it’s a cross between broccoli and rapini (which is also known as broccoli raab). It’s long and skinny and tastes similar to Gai Lan, a Chinese green vegetable. (It takes very little time to cook, so watch it carefully.)</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I don’t really mind what they cross vegetables with as long as it is another natural vegetable and not part of the genetically reproduced stuff that we hear about on the science network. Although, if the children of farmers don’t decide to take over our food chain as farmers themselves, who is going to feed us veggies in 30 years from now? Maybe genetic veggies will be the only choice left. Over the years, Hot Houses have created the perfect tomato, always the same color, the same size and the taste is also always the same… BLAND as hell! So this year, I will chose to plant heirloom tomatoes just like last year. Go visit <b style="mso-bidi-font-weight: normal;"><a href="http://www.veseys.com/ca/en/">www.veseys.com/ca/en/</a> </b>for good seeds.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Support your farmers and promote good eating!</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Kelowna, BC, Canada49.879913 -119.4496249999999749.7536575 -119.58444849999997 50.0061685 -119.31480149999997tag:blogger.com,1999:blog-2798514472463362485.post-81628711448902826442011-04-16T06:35:00.000-07:002011-04-16T06:35:00.250-07:00Jamie Oliver’s is back at it…<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">Last Tuesday on ABC the second season of Jamie Oliver TV show “Food Revolution” started. This time Jamie tries to create change in the school system in Los Angeles. Although the producer’s emphases a bit too much on the reality TV style/drama controversy instead making it into a documentary style show, it was very interesting. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">I will make a point to watch it mostly because I do believe Jamie has his heart at the right place and his main goal is to feed kids better food. Yes, it’s TV show, yes he does make money off that show, but let me tell you he works for it… having to go meet with the school board superintendent requires a lot of self control and should be rewarded with money. I wonder how long is he going to take to come to Canada to do this. I am convinced that our schools are not that far behind the American schools. Kids obesity is a problem in Canada and many meals are eaten at school. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">If the school would to stop selling fast food of any kinds, no kids will die from it. No kids will pass out in class, no kids will get worst grades. It is simple, if the choice is fast food then that’s what they eat. If the choice is real food, then they will eventually get hungry and start eating it too. Kids are not stupid, when they get hungry they will eat! </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">I am not saying strawberry milk, burgers, pizza and brownies are never going to end up in a child’s hand, but why make it so easily available for them…</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">My two cents</span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Canada56.130366 -106.3467709999999935.14948 -151.35983349999998 77.111252000000007 -61.333708499999993tag:blogger.com,1999:blog-2798514472463362485.post-85273318682294927122011-04-14T17:42:00.000-07:002011-04-14T18:04:45.798-07:00Too Much of a Good Thing?<div class="MsoNormal" style="margin: 0in 0in 0pt;">This week we watched the movie, “Supersize me” again, about a fellow who takes on the experiment of following a diet of only McDonald’s food for thirty days. He does this to see if that kind of diet actually produces people who fit the then-developing trend of being obese. The movie is almost ten years old but it is still very relevant, for as we know that then-developing trend has now become a somewhat established statistic. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I knew you would want to know the statistics, so here they are: (BMI stands for body mass index, indicating the proportion of fat that exists in your body. The term obesity is used when you are 20% or more above the normal weight for your height).</div><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNHu6VuXGbuv5q0dd42rO94XSoG4LVA3q8SfX2A8UBnRhPa92Rl7Ug5mvgRsaf0AcDrh7HL0iXsDWScecZp9jLrqX2e_SdBAiHw0wa-1remF22BCQGgugTQKR8e9dhkyCQvWq0rDTDUU/s1600/clip_image002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNHu6VuXGbuv5q0dd42rO94XSoG4LVA3q8SfX2A8UBnRhPa92Rl7Ug5mvgRsaf0AcDrh7HL0iXsDWScecZp9jLrqX2e_SdBAiHw0wa-1remF22BCQGgugTQKR8e9dhkyCQvWq0rDTDUU/s320/clip_image002.jpg" width="320" /></a></div></lock></shapetype><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">The first thing to mention is that this data is from 2006, and that it of course has variables. I found out that although Canadians do rate better than Americans, our data is mostly “self-reported” and according to the Public Health Agency of Canada the actual rate from 2007 is more like 25%. In fact, they have a measured rate in 2005 of 25%. That seems to indicate we are not exactly off the hook. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Okay, so this illustration is not quite as graphic as watching someone try to consume one double Quarter Pounder after another, but it does seem to make the point, doesn’t it? Even a country like Germany or France, where there are plenty of rich foods (think of all the charcuterie in Germany, and the beer – in France there is cheese and baguettes and wine) and yet they seem to be living much healthier lives. I don’t know that everyone wants to take up a diet of sushi and other Japanese food, but there is something to that, too, don’t you think?? In the movie the fellow also took on the lifestyle of the average obese person, only walking 5,000 steps per day as exercise. He noted that this meant he had to stop walking as much as he used to, and started to take cabs and use his car more. Perhaps that is part of why the Europeans and Japanese are healthier in weight?</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">Of course you can argue that too much of anything is not good. Ironically enough though, the one person interviewed in the film who had consumed over 19,000 Big Macs in his life was one of the people that looked reasonably healthy and did not have a high cholesterol rate. It’s not just the food. The girls who tried to sue McDonalds for being the cause of making them obese did not win their suit, as they couldn’t prove their case sufficiently (this is one of the reasons for the film – the judges had said if the plaintiffs could prove eating McDonalds food every day was dangerous, that might make their case).</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">Fast food is not going away, and the hectic lifestyle we lead is not going to stop either. But I have to say, this was a powerful message for me, how much effect it can have to take something totally to heart (this fellow gained 20 pounds in 30 days, and became very unhealthy, just by mimicking the lifestyle of someone who does eat those kinds of foods). The thing that struck me the most was him mentioning the fact that he was moody and depressed. He was eating more than his body needed and yet once he got used to the diet the only time he felt really good was when he was eating. I was so saddened to think how my relationship with food could be turned inside out if I took the route of eating more fast food (or meals similar to fast food in terms of nutrition). </div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;">I love food – I am a self-professed gourmand. But I love the flavours and the colours and the smells and the taste… not just that it fills my tummy up. Even too much of your favourite thing is not good, that we all know. And McDonalds is certainly not the only fast food company. Perhaps the old idea of variety is best? Some fresh food, a walk to the market or even the park, playing a bit of Frisbee or catch with your kids? As spring arrives, let’s all get out there and enjoy the world instead of letting ourselves be eaten up.</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br />
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</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0tag:blogger.com,1999:blog-2798514472463362485.post-10557360591262523712011-04-12T07:58:00.000-07:002011-04-12T07:58:00.578-07:00The pleasures of the Okanagan<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">It’s that time again - the famous Okanagan summer is just around the corner. It seems everything that people love and often choose to move to the Okanagan for is connected to the summer weather.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">We moved here 7 years ago and we are not going anywhere. We fell in love with the Okanagan easily because our first month here was April and that year it was exceptional so we loved it from day one. Now we enjoy the long growing season in the garden, the great camping weather, and the days at the lake letting the dogs swim till they drop of fatigue (we sometimes join them in the water to swim too!). The fact that we now have fruit trees on our land is also a very therapeutic reason why we would never leave the Okanagan.<span style="mso-spacerun: yes;"> </span>Neither of us had a cherry tree or plum tree on our land before and there is a certain decadence in waiting for the sunny days to make your very own delicious fruit.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">The Okanagan is a great place to live and we should do everything we can to keep it that way. I don’t hate progress, but let’s try to keep the values and reasons intact that are why people moved here in the first place. We need to make sure that the power people know what we want and what we don’t want. Tell your new and old political leaders to maintain the Okanagan lifestyle the way it is and stay away from all those ideas that corrupt the big city. We like the fact that we have small local shops, and local farmers selling their bounty of fruits and vegetables. We should even encourage businesses to do more 4 x 10 hour sifts to allow employees to have three days off each week to go to the lake and put their toes in once in a while. It is up to the employers / businesses of the Okanagan to retain their employees and use what this area has to offer and use the Okanagan to their advantage. Create work schedules that are conducive to your employees having a life outside of work giving them extra energy once they are back at work on Mondays!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">The Okanagan is a unique place where people come to enjoy the lake any way they can and get a taste of what life should be!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="mso-spacerun: yes;"><span style="font-family: Calibri;"> </span></span><span style="font-family: "Arial", "sans-serif"; font-size: 12pt; line-height: 115%;">Martin</span></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Kelowna, BC, Canada49.879913 -119.4496249999999749.7536575 -119.58444849999997 50.0061685 -119.31480149999997tag:blogger.com,1999:blog-2798514472463362485.post-35628489054641911712011-04-09T08:45:00.000-07:002011-04-09T08:45:00.413-07:00Meat on a bun<div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">He says:</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Arial", "sans-serif";">Last weekend I was in Vancouver for business and also some pleasure. I had done some research to figure out where I was going to eat my meals and this is the breakdown of “my meat on a bun trip”</span></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Arial", "sans-serif";">Day one was lunch at RE UP on the street in front of the Vancouver library. (700 Hornby St corner of Georgia St.) They specialize in pulled pork sandwiches. Last year the City of Vancouver gave away a bunch of licenses for new street vendors offering something else besides hot dogs and nuts and RE UP was one of them. <span style="mso-spacerun: yes;"> </span>The sandwich was large enough and the bun was fine but nothing special. Because I am a big barbecue fan, my expectation was a bit higher for the meat but it was cooked right and tasted pretty good – just not much barbecue on it. The sauce was very good and the slaw on top also very good, making it a pretty good eat for lunch. Overall, I strongly recommend that you stop if you ever drive by their trailer, it was $8 and it will fill you up. </span><a href="http://www.reupbbq.com/"><span style="font-family: "Arial", "sans-serif";">www.reupbbq.com</span></a><br />
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</div></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: black; font-family: "Arial", "sans-serif"; mso-themecolor: text1;">Day two was a burger at Romer’s on 4<sup>th</sup> Avenue, almost on the corner of Burrard St. The buzz on the net was that this is THE place for burgers. So I thought it would be a great place to take my daughter and her very tall hungry boyfriend for dinner. Let me start by saying the burgers were awesome. Great bun and great meat without extreme bread filler which make a well balanced burger. There were many different kinds of topping to choose from, I had the </span><span style="color: black; font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">port-braised onions, creamy Stilton and fresh thyme leaves and it was sublime. My daughter had the Standard and loved it too and her friend had the Magic Mushroom and also woofed it down very easily. The fries were handmade and perfect, and I know my fries. Now when you get the bill, just keep in mind that it is good food, well prepared and you are in Vancouver; it’s not cheap but very worth it.</span><span style="font-family: "Arial", "sans-serif";"> </span><a href="http://www.romersburgerbar.com/"><span style="font-family: "Arial", "sans-serif";">www.romersburgerbar.com</span></a><span style="font-family: "Arial", "sans-serif";"></span></div></div><div class="MsoNormal" style="line-height: 12pt; margin: 7.5pt 0in;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVErI-NtNapmv_0hyphenhyphenVw0QxJxS2f7bH_FPZsbDRCI_Eprmx5ZpRCJk8NacOSl48BHQDyd1W9rW-rTQTKi1JODuzEd5yuB7c6asBZlLsDMlD8Qs5IDRX5nIDr-V7qo7xk8USN2HSzknrQA/s1600/Romer%2527s+Burger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVErI-NtNapmv_0hyphenhyphenVw0QxJxS2f7bH_FPZsbDRCI_Eprmx5ZpRCJk8NacOSl48BHQDyd1W9rW-rTQTKi1JODuzEd5yuB7c6asBZlLsDMlD8Qs5IDRX5nIDr-V7qo7xk8USN2HSzknrQA/s320/Romer%2527s+Burger.JPG" width="320" /></a></div><br />
</div><div class="MsoNormal" style="line-height: 12pt; margin: 7.5pt 0in;"><br />
</div><div class="MsoNormal" style="line-height: 12pt; margin: 7.5pt 0in;"><span style="color: black; font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">Day three was the grand finale, a place called Meat & Bread in Gastown (</span><span class="street-address"><span style="font-family: "Arial", "sans-serif";">370 Cambie St., corner of Hasting St.)This place is going to be successful for a very long time as it is a simple concept without any frills or gimmicks… just good meat on a bun. This is certainly worth the stop the next time you go visit the big city. It is very much like what we see back East in my homeland. You can sit at one long table with 30 other people, you can sit at a bar-like table with other people or you can stand at the back and eat your sandwich. Kristin and I had the pulled chicken sandwich with a potato salad and a couple of fancy artsy sodas. Great food and a fun experience to eat with others. </span></span><a href="http://www.meatandbread.ca/"><span style="font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman";">www.meatandbread.ca</span></a><span style="color: black; font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;"></span></div><div class="MsoNormal" style="line-height: 12pt; margin: 7.5pt 0in;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5ZajJxDpntPnqVF0XGYkh8GMjAKl16jnB-_fgUEiO3gApgWp4UD5jdM_mga0FdV7lsXRfkjbwhbmmZtB3Kqzlf-rj4KAwm3r3rEjZd0OE2_x3KBmsGprLNwCDA3zWkUqp_jDGaNe0AY/s1600/Meat+%2526+Bread.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-5ZajJxDpntPnqVF0XGYkh8GMjAKl16jnB-_fgUEiO3gApgWp4UD5jdM_mga0FdV7lsXRfkjbwhbmmZtB3Kqzlf-rj4KAwm3r3rEjZd0OE2_x3KBmsGprLNwCDA3zWkUqp_jDGaNe0AY/s320/Meat+%2526+Bread.JPG" width="320" /></a></div><br />
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</div><div class="MsoNormal" style="line-height: 12pt; margin: 7.5pt 0in;"><span style="color: black; font-family: "Arial", "sans-serif"; mso-fareast-font-family: "Times New Roman"; mso-themecolor: text1;">You may think I am crazy to search where I am going to eat before I leave, but this is the only way I know how to travel. I also had my usual stops at Sweet Obsession pastry shop and at the donut shop on Granville Island. All in all a great trip, aside from a parking ticket.</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">She says: </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">We live to eat, as you have undoubtedly noticed. When we travel, we plan food itineraries like most people plan activity itineraries. Even in Vancouver, close to home, we like to explore and to have our fave cravings. For me, the trip in Vancouver was more about wine, as I was there for the Playhouse Festival with work, but that certainly wasn’t a hardship. An international wine festival for a wine geek like me is a bit like summer camp. I got to sample sherry with olives, Spanish sausage and potato chips; aged port with foie gras in a mole sauce; new port with chocolate infused with pop rocks, and even… rhubarb bread pudding with nut brittle and a Stilton milkshake, paired with a fortified muscat from Australia. How cool is that?! (Okay, the translation would be something like… going to a country club for a round of golf; stopping in at a very hip coffee shop that maybe had an art show or a live musician; seeing your favourite band in concert, and then getting up the next morning to ride a rollercoaster! Does that make more sense?)</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";">I can only handle meat on a bun one day at a time, so I just met Martin at the Meat and Bread place. Best potato salad I have had in a long time, and my Mom makes wicked potato salad, so I oughta know. I got a great idea though; I had a Dandelion and Burdock soda made in Vancouver. I was musing about my garden planning, having seen the blossoms in Vancouver and the impending greenery of spring, and it occurred to me that if the weeds get out of control again as they have in the past, I might be able to make some money supplying the soda company with roots!</span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><span style="font-family: "Arial", "sans-serif";"><span style="mso-spacerun: yes;"> </span>I know Martin mentioned getting a parking ticket but that seems to be the cost of visiting the big city. The other side of the coin is, we didn’t get a ticket the day we went to Meat and Bread, even though we forgot to fill the meter. Living in paradise, we hardly ever think of such a thing. Life is good. </span></div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-iGGmQVkaLZYfaWC2CIdu-9W9XXDGl3sE79Cx3uCMMNXLmyoTXzR6v7S2R7qgetL4LB-Bjqy5z1joIxla45vUeGsy_l1MseOAdMCnBk6b4owrktkP-NhynMWoMELlWbRu5Y035NqB8Y/s1600/RE+UP.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg-iGGmQVkaLZYfaWC2CIdu-9W9XXDGl3sE79Cx3uCMMNXLmyoTXzR6v7S2R7qgetL4LB-Bjqy5z1joIxla45vUeGsy_l1MseOAdMCnBk6b4owrktkP-NhynMWoMELlWbRu5Y035NqB8Y/s320/RE+UP.JPG" width="320" /></a></div><br />
</div><img height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtVErI-NtNapmv_0hyphenhyphenVw0QxJxS2f7bH_FPZsbDRCI_Eprmx5ZpRCJk8NacOSl48BHQDyd1W9rW-rTQTKi1JODuzEd5yuB7c6asBZlLsDMlD8Qs5IDRX5nIDr-V7qo7xk8USN2HSzknrQA/s320/Romer%2527s+Burger.JPG" style="filter: alpha(opacity=30); left: 369px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 284px; visibility: hidden;" width="96" /> <br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Kelowna, BC, Canada49.879913 -119.4496249999999749.7536575 -119.58444849999997 50.0061685 -119.31480149999997tag:blogger.com,1999:blog-2798514472463362485.post-48073634646466069092011-04-05T09:55:00.000-07:002011-04-05T09:55:00.086-07:00If it come down to it! eat your TV<div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">In professional kitchens, we have many sayings, and one of them is “You can’t buy shrimps for the price of lobster”. I like lobster as much as anybody else, but I can be happy with fresh tomatoes, olive oil, garlic, basil and a piece of bread. <br />
<br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Don’t let your income spoil your meal! Treat yourself with food as often as you can. If you need to make adjustment on your monthly spending in order to eat good meals, so be it. You know, if you only have a 20” TV instead of a 50" or if you need to say no to your kid who wants the newest iPad in order to eat better, it's all good... Your TV will not make you or your family live longer, but good food will…of course we all have a limit on how much we can spend on groceries, but I would cut other luxuries before I cut my food budget.<br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Now, if budget was never a consideration, I would still want to eat the same way as I am eating now, but I would perhaps change some of the brands I buy! For example, organic food is still a bit expensive for my chef’s budget on a daily basis. By force of habit, I always look for deals (organic or not) before I buy something. I grew up eating KFC as a kid and canned green peas were my source of green vegetable. So, I can be happy with simple things and see the value of being able to eat whatever I want now. I never ask for deals from the stores I shop at - sometime I get deals and sometimes I don’t, I want the store to make some money too so that they stay in business for a long time and we don't all get stuck buying our food at Walmart.<br />
<br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Kristin and I shop at the <place w:st="on"><placename w:st="on">Lakeview</placename> <placetype w:st="on">Heights</placetype></place> grocery store, Save-on-Foods, Extra Foods, Valoroso, L&D Meat, Hooked on Seafood, Artisan Bread, Cod Father, Matterhorn Bakery and a few more… I support the people that support me and give me a great service. </div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">My wallet is an intricate part of my meals, but I do not let it tell me what I can and cannot eat. We eat good food, and Kristin will eat all leftovers for lunch at work<span style="font-family: Wingdings; mso-ascii-font-family: "Times New Roman"; mso-char-type: symbol; mso-hansi-font-family: "Times New Roman"; mso-symbol-font-family: Wingdings;"><span style="mso-char-type: symbol; mso-symbol-font-family: Wingdings;">J</span></span> We usually eat a nice dinner like rack of lamb, jumbo scallops or even a gourmet desserts once a week. The rest of the week we eat well-balanced simple healthy foods prepared at home with love!</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><br />
</div><div class="MsoNormal" style="background: white; margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;">Spend it on food!</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Kelowna, BC, Canada49.879913 -119.4496249999999749.7536575 -119.58444849999997 50.0061685 -119.31480149999997tag:blogger.com,1999:blog-2798514472463362485.post-38475040071828005712011-04-02T06:42:00.000-07:002011-04-02T06:42:00.374-07:00Recession Food Stock Piling<div class="MsoNormal" style="margin: 0in 0in 0pt;">Although I still consider myself fairly young in the grand scheme of things, I have seen what kind of devastation a recession can do to restaurants. In times of hardship people watch where they spend money and they look for great value.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">The feeling I get right now is that Canada is slowly recovering from a nasty world economic disaster. Although countries like Greece, Ireland and Portugal are still feeling it pretty badly we are doing really right here in the Okanagan. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">I am totally for saving money in the kitchen, but please cut down at the right places. </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">The best way to save money on meals is to follow these simple rules;</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"><span style="mso-list: Ignore;">1-<span style="font-family: "Times New Roman";"> </span></span>Having visited hundreds of people’s homes with The Chef in Stead, I have seen many kitchens and many pantries. The first place I would cut down if I were you is to start by emptying your current food stock to a minimum. People in general have a huge pantry or cupboard full of food. Plan your meals around what you have sitting in your pantry until you have just about emptied all the old stock. Start with the foods that have been there since you got married and work your way towards the fresher stuff!!</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.25in;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"><span style="mso-list: Ignore;">2-<span style="font-family: "Times New Roman";"> </span></span>Once you have reduced your food inventory make sure you spend wisely to restock everything. If you noticed that it took you 2 years to eat a certain can of soup, don’t go buy another one like it. When it is time to re-stock your pantry go buy the basic foods once they go on special: tomato sauce, a few different pastas, a few kinds of rice, extra virgin olive oil, cans of tuna, etc… but keep in mind that one to two months of food supply is plenty. Any more than that can go stale before you get a chance to eat it.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"><span style="mso-list: Ignore;">3-<span style="font-family: "Times New Roman";"> </span></span>Empty the freezer in the kitchen and then your deep chest freezer in the garage. Frozen food does not last forever either… stop buying loads of foods that just sit there and get old. Freezers are a great place to store a few chicken breasts or a few whole chickens, stewing beef cubes, pork roasts or even fish - all bought once on special. Meat or fish should not be stored for more than 6 months. Plan to only buy enough so that you empty everything every few months. Label and date all foods in your freezer.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0in 0in 0pt 0.5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -0.25in;"><span style="mso-list: Ignore;">4-<span style="font-family: "Times New Roman";"> </span></span>Even if your family is only 3 or 4 people, always cook huge batches of food. It is way cheaper to buy big and cook big so that you can freeze a few portions for the days where you don’t have any spare time and can’t make a good dinner from scratch.</div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
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</div><div class="MsoNormal" style="margin: 0in 0in 0pt;">There is a whole generation of people that have lived through tough times like during wars, the Depression or even some smaller recessions, but these crazy events are not an excuse to store food up to the ceiling. If your 89 pound, 75 year old mother lives alone and stores 16 cans of tomato soup, 28 boxes of macaroni pasta and 11 cans of tuna it’s time to start cooking! And if you do decide to buy more food, it would be a good time to start buying food products from Greece, Ireland and Portugal to help them get out of this financial ugly mess… </div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br />
</div>The Chef in Steadhttp://www.blogger.com/profile/14344443353824089735noreply@blogger.com0Okanagan Lake, British Columbia, Canada49.83385 -119.5236098000000349.409867 -119.75406180000003 50.257833 -119.29315780000003