After much deliberation (and a healthy dose of procrastination), I’ve finally selected and plotted my intentions for the 2010 garden.

It might seem awfully early to some, but seeds must be ordered, delivered and started before a springtime sowing in late May can be accomplished.

This year will be interesting for a number of reasons.

Primarily because I’m going to be trying to grow a couple crowns of asparagus for the first time, but I’m also attempting rare French strawberries from seed, as well as leeks, garlic and chard.

As you can see from my crude 10,000 foot drawing, there are lots of different veggies being installed, as well as a small bee garden that I hope will attract a healthy amount of polinators to our rooftop sanctuary.  We had a bit of a problem with the lack of bees last year, though I’m not sure if it was due to colony collapse or the overall shitty weather, but it can’t hurt to encourage them with a pretty flower garden.

In case you were curious, here are the plans for this year:

Beans – cranberry, orca, sayamusume, tri-colour bush, black coco, purple fava

Peas – chestnut chickpea, large manitoba, asparagus peas, carouby de maussane

Garlic – red russian hardneck

Berries – mignonette strawberries, wolfberries

Carrots – rainbow blend, parmex

Chard – bright lights

Peppers – friar’s hat, ancho, jalapeno, 5 color Chinese

Tubers – mixed bag potatoes, Carmen sunchokes

Leeks – varna

Beets – blankoma, chioggia, touchstone gold

Asparagus – Jersey giant

Herbs/Flowers – lady lavender, bee blend, catnip, lemon thyme, rosemary, curly parsley, Italian bush basil

Lettuce – luscious blend, mesclun

Shallots – ambition

Tomatoes – gold nugget, sungold, principe borghese, bonner, chibikko, orange banana, old ivory egg, yellow bell, old timer red and yellow, pink Thai egg, tonodose des conores, white currant, Sicilian saucer, black cherry, red currant, costoluto genovese

As you can see from both the image and the list above, I’m still skewing mostly towards tomatoes, and will once again be growing them in a series of kiddie pools.  Since we had such a poor showing last year, I’m hedging my bets by not growing many of the (sometimes difficult) full size heirloom varieties, and am focusing on a myriad of rare cherry tomatoes instead.  My reasoning behind that is simple; cherry tomatoes are delicious and easy to eat, and every Saturday during the summer last year I was shelling out $10 for a couple of pints of them.  If we extrapolate that over the course of the growing season, I spent close to $200 just on cherry tomatoes, and I could certainly find better places to spend that money, or at the very least on other things at the market.  I’ve also selected one monstrous tomato (the Sicilian saucer) to grow just because – the write up about it said they typically grow 2-3 pound specimens, which is somewhat reminiscent of the Greek freak.  As some of you might know, I am captivated by all things tiny and adorable (hence my love of mini vegetables) but, I also have a strange fascination with foodstuffs that are freakishly large.  I’m entirely prepared that this Sicilian saucer might not grow anything at all, but there’s always a chance that it will grow some. Beyond that I’m looking forward to the chibikko, a rare Japanese tomato, and the tonodose des conores, an old French variant.

Seeds have been gathered from numerous sources, including West Coast Seeds, Salt Spring Seeds, Richter’s, Vesey’s, Clover Roads Organic Farms and Heritage Harvest Seeds.  I was a bit disappointed that I didn’t find anything I wanted from Urban Harvest, but I’m sure I’ll be visiting them in May if I need any transplants.

If you’re interested in growing food that’s heritage, heirloom or just plain rare, I’d suggest you check any of these guys out, for their astonishing selection of plants.  I know they all certainly had more than I have the ability to grow, but there’s always another year to plan for!

Until next time…

Within the last week or so (or pretty much since US Thanksgiving rolled around) it seems that everyone and their dog has been compiling lists of gift ideas for the foodies in our lives.

But instead of telling you about great things to buy for everyone else, I thought I’d turn the idea on its head and do a round up of the various bits and bobs that I’m hoping to get this year.  You are welcome to provide your own gadget-y suggestions in the comments, of course.

However, before you start thinking that the publishing of this list is nothing more than a poorly veiled series of hints for the Everyman (or various other people in my life) I will assure you, it is not.  You see, I’ve made kitchen stuff off limits as a gifting inspiration for the Everyman.  A few years ago he bought me a gorgeous Peugeot red pepper mill as part of a Christmas gift (which I loved), but then for a birthday he bought me one of those ginormous chocolate fountains (which I was a little less stoked about).  To be fair, he had at one point heard me say that I wanted a chocolate fountain, but I’m very particular about the larger appliances that I allow into my kitchen, if for no other reason than the premium on our space.

Plus, to me a loved one should never give practical presents; that’s what my parents, friends and acquaintances are for.  Presents from loved ones should be frivolous extravagances that you are deserving of, but would probably never bother buying yourself, which in my case would be stuff like jewelry or spa days.  And there’s always that phantom ring that everyone’s been asking about and keeps hovering over our heads, because you know, shacking up is like so 2007… so put a ring on it already, right?

But no.

The purpose of this list is to share with you the various options for presents that my dear old Dad might be getting me this year.  Practical Dad never wants to disappoint any of us, so he always sends cash and let’s us kids pick out whatever our hearts’ fancy.

So without further adieu, here’s the loot that’s got my toes a-tapping this season…

1 – Fillable Stainless Steel Rolling Pin – Yeah, it’s a rolling pin.  I get that.  But it’s a really cool rolling pin that has (what I think) is a unique twist.  It’s got a centre you can fill with liquid to keep your pastry icy cold while you’re working.  On top of that, it’s got measurements etched into it, which is something I’ve been wanting for many years.

2 – I Know How To Cook – I think I’ve made it pretty clear that I really enjoy reading cookbooks, even if I never bother to use most of them.  This book, which is apparently a French classic from the 1930′s that’s finally been translated into English, actually sounds like something I would cook from, because it seems to focus on simpler, home-style fare, more than say a Mastering The Art Of French Cooking would.

3 – Kitchenaid Mixer Scraping Beater – The up tick in the frequency of my bread-making during the past year has suddenly made this one seem like a rather useful idea.  It might not sound like a big deal, but if you have to stop the mixer every few minutes to scrape the sides of the bowl, it adds time on to the process each time you pause.  Sometimes I just want to be able to walk away from what I’m doing, or as Ron Popeil says, “just set it and forget it!”

4 – La Cucina – For no other reason than that I find Italian cuisine so fascinating and varied that I feel I will never be able to know it all.  Plus, I like the fact that it’s written by the Italian Academy Of Cuisine; it lends it quite the air of authenticity I think, almost like it was laboured over by legions of nonnas the world over.

5 – Jamie Oliver Pasta Set – I know, it’s so blatantly brand-centric, but I’ve really always wanted one of those cute, old fashioned-looking enamel colanders.  I also don’t have any of the other bits that come with it yet (except for the rolling pin, which would become particularly useless if I also buy #1 above).

6 – Ad Hoc At Home – Another great cookbook by a chef who I admire that would probably serve more as a source of inspiration than as a recipe book.  Although, I’ve heard the fried chicken recipe is magical, so I’d likely try that at least once, you know, just to see…

7 – Dough Press – I’ve been wanting to learn how to make pirogies for a while now, and I hear that one of these can come in quite handy at times.  It also looks like it would be fun for making hand pies.

8 – Momofuku – Yes, yet another cookbook.  I doubt I’d ever attempt to cook anything from this book ever, but I just can’t help falling for David Chang’s expletive-laden writing style.  He’s simultaneously vulgar and charming, and he can cook.

9 – Magnetic Knife Rack – But not for knives, though.  A while back I counted up the contents of my spice drawer, which amounted to 90-ish containers, give or take a few.  The way that they’re displayed in the kitchen right now (stacked atop each other on various tea trays in a drawer) is obviously far from optimal.  I’m envisioning mounting a few of these knife strips on the wall and just displaying the spices that way.  The added bonus is that I think it would also make some vibrantly pretty wall art.

10 – The Rodale Whole Foods Cookbook – Because I like flavours that are clean and simple, and because I have a soft spot for things with the word Rodale in the name.

11 – Boccalone Lard Caramels – I love the things that Chris Cosentino comes up with (hello, ‘nduja), but these caramels are close to my heart because they remind me somewhat of a combination of these and these.  I know I’ll probably never get my hands on any of his lard caramels, so it might be time that I try my hand at making these, too.

12 – Silpat – I already had one of these, and I sing its praises often.  However, the last time I was broiling something, I accidentally left a sheet pan with the Silpat on it in the oven.  By the time I removed whatever I was broiling, the Silpat had melted into a gummy, goopy mess.  Suffice it to say that I now need another.

13 – Mario Batali Amici Wood Oven – I would love it if I could have one of these for Christmas, but a lack of proper space for it, as well as its astronomical cost will prevent me from owning one this year.  If I had the money to spend on it, I’d be able to buy all of the other things on this list several times over, plus the stand mixer pasta attachments, copper-bottomed pans, full size food processor, larger La Crueset Dutch oven, ceiling pot rack and rootbeer distilling supplies that I’m also lusting after.  Some things, are just not meant to be at the present time, and this unfortunately is one of them.  C’est la vie!

So, that concludes the list of kitchen gear that I’m hoping to amass this holiday season.  Lest you think my father is a millionaire, let me clarify and note that I’ll never be purchasing all of these things for myself on his behalf.  But, my birthday is coming up in a few months too, so I could always get a head start on planning for that, right?  If there’s anything cool that you think I have missed, please feel free to drop me a line in the comments.

Until next time…

However, that philosophy hasn’t stopped me from the occasional impulse buy (really, who needs an ice cream scoop in the shape of a cow, anyway?)

So, without further adieu…

1 – Tongs – Ah, tongs.  Tongs are like the duct tape of the kitchen world; exceptionally versatile and always innovative in their usage.  I can use tongs to cook (clearly), but they also make great tools for holding oily pieces of paper towel when wiping down a BBQ grill, they’re key for retrieving foods from narrow-mouthed jars, and if you place half a lemon between the arms, the lever action makes a pretty bitchin’ impromptu juicer.

2 – A Santoku or other really sharp chef’s knife – My preference leans toward an Asian-style knife, and Santoku’s are notable for their comfort, reliability and precision.  A Santoku is a Japanese knife that is typically shorter, stouter and easier to handle in my dainty hand than a traditional 8 or 10 inch chef’s knife.  They occasionally have scalloped “divets” on the sides of the blade to prevent food from sticking to the knife, but Wikipedia informs me that these might not be entirely traditional.  As a rule of thumb, every kitchen should have one really solid, sturdy knife, and for my money, the Santoku does it in my kitchen.

3 – Salad Spinner – Even if you only occasionally eat your greens, it makes good sense to have one of these around because nothing deflates a salad faster than limp, water-logged leaves.  The internal bowl in the spinner can also double as a colander, and the whole thing can also be used (gently) for washing cherry tomatoes or delicate summer berries.

4 – Microplane or Ceramic Rasp – A microplane or rasp is a wonderful, multi-purpose trinket for the space-constrained kitchen.  Either makes short work of grating hard cheese, garlic cloves, ginger, and nutmeg, and are sleeker and easier to store than larger box-style graters.

5 – Mortar and Pestle -A heavy stone mortar and pestle and a little elbow grease are all you need to turn out crushed spices, rustic guacamole, and even emulsified sauces (see last week’s post about allioli for details).  They also work well for roughing up garlic cloves or leafy herbs, and the pestle can double as a cocktail muddler.

6 – Dutch Oven - One of the few Dutch things (aside from cocoa powder and the Everyman) that I’ve come to appreciate (I kid, I kid!), the dutch oven is a staple for any serious cook.  Enamelled varieties like those from Le Creuset come in pretty, vibrant colours and varied shapes, but my good old red oval Kitchenaid version works just as well, and I’m not paranoid about ruining it every time I use it, like I would be with a Le Creuset.  Dutch ovens are the workhorses of the kitchen, springing into action when meat needs to be browned, stews need to be made, or French onion soups are required.  Their heavy bottoms and even heat retention make them ideal for numerous tasks, and are my first choice whenever I want to poach chicken breasts for salad.

7 – The Griddler – I usually don’t get sucked in by branded kitchen appliances with silly names (Nicer Dicer, anyone?), but I make an exception for The Griddler.  It’s interchangeable plates and expandable hinges make this ridiculously-monikered apparatus a gem.  It makes grilled cheese, allows cooking of half a dozen flapjacks at a time, grills indoors in the middle of winter, not to mention rustles up a half decently-pressed panini.  The only thing it doesn’t do is wash the dishes when I’m done!

8 – Mandoline - Mandolines are the elegant kitchen tool; minimalist in appearance but also deceptively dangerous.  Don’t be fooled by their simplicity either, I almost took half a finger off once, so there is a reason they all come with those plastic finger shields.  Useful for creating uniform slices for everything from ratatouille to potato chips, slender matchsticks perfect for nibbling or stirfrying, and even shreds destined for coleslaw, the mandoline can do it all.  In a pinch it can also messily shred semi-soft cheese and make breadcrumbs out of stale or toasted bread, though you’ll definitely want the hand guard for that.

9 – Skillet or Sauté Pan – By making a decent investment in a quality skillet or sauté pan, and then properly storing and caring for it over the years, either of these beauties will be able to take you wherever you want to go, culinarily speaking.  A good sauté pan can be used to make crepes, brown meat, braise, poach, etc, etc, etc.  If you get one that has an all-metal construction (a wise idea) it can go from stovetop to oven in a flash, just like the professionals do!

10 – Baking Stone – A nice to have if you cook the occasional pizza (even if it’s just from frozen) but where these really come in handy is if you do any bread baking.  Baking stones are large, flat and heavy, but make excellent conductors of heat and are usually thin enough to be left in the oven at all times.  Dough baked on a stone has a chewy, crisp, heavenly browned crust that cannot be duplicated by any other method.

11 – Silpat or Silicone Bakeware – For years I brushed these off as nothing more than a fad, stubbornly refusing to purchase one.  Then my mother in-law bought me one for Christmas, and all of a sudden I was a convert.  Silpats are awesome for just about any kind of baking, allowing you to stop relying on parchment paper and greased pans as your safety net.  The bonus is they also work wonders on pastry, for caramel or toffee-making, and generally anywhere that you don’t want something to stick.  I’ve been a fan of silicone muffin liners for years now too, though there is something whimsical about pulling off paper liners that isn’t quite the same with a synthetic.  Sucking cooked batter off a silicone liner just doesn’t seem to appeal to me as much, I guess.

12 – Slow Cooker – Many people assume that slow cookers are nothing more than a tacky 70′s holdover that serves no purpose in a modern abode.  Those people would be wrong.  Slow cookers, while old fashioned, are extremely useful.  They’re great for long-cooked stews and braises, but they’re also a lifesaver in the dog days of summer, when the idea of heating the house up more with an oven just won’t fly.  You can use them to rehydrate beans, put on a pot of oatmeal before bed that will be creamy and soothing come morning, or even make jam in it.  I’ve heard you can also bake in them too, though I’ve never tried.

13 – Offset Spatula – An offset spatula is as welcome in the kitchen as a third hand.  You can use them to shimmy and slide underneath delicate items that are stuck to a pan (like fish or tuiles), they work well in a pinch to serve pie or cake, they can easily flip a pancake or omelet in one smooth motion, their edge smooths out icing quick as a wink, and if you’re stuck for cutlery they can also spread condiments like pb or jam.  They take up next to no space, and come in a variety of sizes to suit any need.

So there you have the list of the 13 kitchen items I couldn’t imagine living without.  Of course, what’s essential in the kitchen is a personal thing to a cook, defined by your style of cooking, skill level, culinary influences, etc.  In the Everyman’s childhood household, I’m sure this list wouldn’t have been complete without the addition of a wooden spoon, while my mother’s kitchen wouldn’t be the same without a place to griddle rotis.

Are there any kitchen implements that you can’t live without?

Until next time…

As much as I’ve tried to avoid writing this list for several months now, preferring to turn a blissfully blind eye on my own food phobias and dislikes, eventually I had to admit that there are some foods that I just won’t eat.  In Jeffrey Steingarten’s book, he tells us that in order to be a proper foodie, one cannot have aversions to eating, and while I try, there really are a few things I just can’t manage to wrap my head (or lips) around.

So, this week I give you the top hate-ons from that list.  You’ll probably find them more surprising than you’d think.

1 – Oranges – Ever since I was a very small child I have hated the taste of orange, whether in full fruit, flavoured items or juice form.  Out of everything on this list I can say with certainty that it is the one thing I disdain the most.  I’m not really certain how or why it all started, but I recall I had a problem with the pulpiness of it as a wee one, and found it distastefully bitter.  To this day, when people try to peel and segment oranges around me (as one reviled ex-coworker used to do all the time) it literally makes me nauseous and I find I have to leave the vicinity.

2 – Soy Milk – One of the primary reasons I’m convinced I could never be a vegan is that I can’t seem to stomach soy milk.  And believe me, over the years, I’ve tried.  For some reason, no matter what variety, flavour or brand, it always seems to have an unpalatable chalkiness and viscosity that I just can’t get over.  If they ever manage to make soy milk that doesn’t actually taste like soy, I’ll be the first one to sample it.  But for now, no dice.

3 - Kiwifruit – I find this unpleasant on so many levels.  The fur for one, is off-putting.  The texture is slimy.  The flavour is too astringent.  One of my biggest pet peeves about my beloved ice cream establishment, Dutch Dreams, is how they arbitrarily plop a kiwi-laden scoop of fruit salad on top of every ice cream order.  I’ll sometimes bother with the other fruit, but the kiwi is always the first thing that gets jettisoned or fed to the Everyman.

4 - Butterscotch – I will not eat it in a sauce, I will not eat it in a pud, I will not eat it from a can, I will not eat it, Foodie I am.  In elementary school, I had a friend whose mother always used to pack him a can of butterscotch pudding in his lunch.  The sight of that burnt siena-coloured paste glopping around his bag every day was enough to turn me off the stuff forever.  Aside from everything else, I just don’t agree with things like pudding coming in a can.  It just seems so wrong to me.

5 – Rice Pudding – Though I had something similar to a rice pudding at a Tibetan restaurant recently, I stand by my disregard for this rice-filled aberration.  My loathing for this stems from an ex-boyfriend who was particularly partial to a grocery store brand called Kozy Shack that he would eat by the tubful in a single sitting.  It also doesn’t help that a lot of rice puddings contain #8 (below) which I also can’t stand.

6 – Sauerkraut – I’ve never really gotten on board with this one.  I like sour things, but I generally don’t see the appeal of kraut.  Except for a cabbage and apple version I had at Cowbell once, which wasn’t even really a sauerkraut if I’m honest, I’ve never met a fermented salad that agreed with me.  Which is kind of funny, because if you add some heat and turn it into kimchi, it’s actually quite tasty.  See what a difference spice makes?

7 – Grapefruit – Another citrus fruit graces the list.  I suppose part of my problem with citrus is it’s filmy, filamented texture, but beyond all of that, I don’t really understand why I’d want to expend so much effort eating something that just gives me heartburn anyway.  The only useful thing I can think of doing with a grapefruit is what I will kindly refer to as douchebag bowling.

8 – Raisins – I like grapes, and I like a lot of other similarly dried fruit, but for some reason, raisins just don’t cut it.  Perhaps it was because as a child I was often sent to school with those tiny red boxes of raisins for snack.  They looked and smelled like our ferret’s tiny turds, an image I still haven’t managed to erase from my consciousness.

9 – Green Peppers – I think I’ve alluded to this one before, though when I was younger, it was all peppers I abstained from, not just the green ones.  I can trace this back to a dish my mother used to make to expose us kids to our Trinidadian heritage, that contained stewed salt cod, tomatoes and peppers so mushy that all that was left were the strings of skin that would get stuck in my throat and make me want to wretch.  Over the years I’ve grown to love the red, yellow, orange and purple peppers, but still can’t abide by the bitterness of the greens.

10 – Mussels – As a teenager, I dated another guy who had a lifelong love affair with mussels.  He tried on numerous occasions to turn me over to the dark side, but their briny nature and booger-like texture were enough for me to say no thanks.  It’s been about 10 years since the last time I tried some, but since I’ve developed allergies to numerous shellfish varieties in the interim, I just play it safe and haven’t attempted them again.

11 – Meat In A Can – While I understand that in some remote areas of the country, meat in a can is a necessity, I just don’t roll like that.  My old friend Alex from Newfoundland would valiantly defend her beloved Vienna sausages, and I’ve met more than a few people in my lifetime who enjoyed that gelatinous drudgery that we all know as Spam, but if I ever found myself in a situation where all that was available was canned meat, I think I might just become a vegetarian.  Call me an elitist, or a food snob if you want; meat in a can is just not for me.

12 – Walnuts – I enjoy most nuts, though I don’t eat them nearly as often as I would like, given that I live with the Everyman, who is deathly allergic to them.  Walnuts in particular, actually.  I could eat most nuts (excepting pine nuts) by the greedy handful, but for some reason walnuts have never really appealed to me.  Perhaps all of  the ones I’ve ever tried had already gone rancid, but I just find them to be painfully bitter and grainy.  I also find there’s no quicker way to ruin a decent brownie or a loaf of bread than to include walnuts in it.  Take note, pastry chefs and bakers of Toronto, we want our nut-free goods back!

13 – White Chocolate – Last but not least, this almost didn’t make the list because I didn’t think of it.  It wasn’t until the Everyman asked me what I was writing about that the subject of white chocolate came up.  Thanks to his reminder it has eked out cheez whiz for the final foodie spot.  I turn my nose up at white chocolate because it is a faker, a culinary fraud (sort of like that first Dinner Impossible guy, no?)  It’s not actually chocolate, and it needs to stop representing itself as such.  I’ve turned down more desserts in restaurants than I can possibly count because they happened to include even a smidgen of white chocolate on the plate.  It’s gross, it’s oily, and again, it’s not chocolate.  If you like it, that’s great, you can have it all to yourself!

And so, that concludes this week’s episode of the Foodie 13.  As you can see, there seems to be a trend in my dislike of bitter-tasting food.  But, the first step, they say, is admitting you have a problem.  I won’t for a minute pretend that I have any intention of negating my distastes for these foods overnight, but as we’re all aware, palates are ever-changing, and what I hated as a kid, I may love now (brussels sprouts, anyone?)

What are some of the things you can’t stand?  Feel free to leave your most reviled foods in the comments section.

Until next time…

Being such a proponent of local food, I thought that perhaps it was time to round up the best Canadian content cookbooks to go with all of that local food.  After all, who better to instruct you on how to cook local bounty than those who live in the same climate?

You may notice that the list skews heavily on the non-television personality side of things, and that is completely intentional.  With the exception of James Barber (who really was a national treasure) and Elizabeth Baird (who I don’t believe is actively on television anymore) you will not find any “brands” gracing this list.  Instead, it contains books that were written by artisans who inspired me, and masters who impressed me with their craft.  And in case anyone was wondering, Susur’s book was left off the list because I just don’t have enough hours in the day to cook his kind of food.

1 – Jamie Kennedy’s Seasons by Jamie Kennedy – As magnanimous in print as he is in real life, Seasons is jam-packed with the best of Kennedy’s local, seasonal, artisanal eats, including a recipe for his trademark frites.  The accompanying vivid photos make even the humblest of recipes seem absolutely drool-worthy.

2 – The Heaven On Earth Project by Michael Stadtlander – Part arthouse project, part beautiful story, this cookbook chronicles the building and usage of some of Stadtlander’s more esoteric statuary on his Singhampton farm/restaurant property.  A very intimate peek into the mind and heart of one of Canada’s greatest culinary geniuses.

3 – Fat by Jennifer McLagan – My favourite of McLagan’s two books (the other being Bones) even though I adore bone marrow, (which is both a bone and a fat) Fat unravels the stigma behind… fat.  A book filled with richly descriptive recipes, colorful photos and reasons why high quality fats (in limited quantities) should be a part of everyone’s diet.

4 – One Pot Wonders: James Barber’s Recipes For Land And Sea by James Barber – A must have for anyone who admired Barber’s peculiar brand of no fuss no muss cooking.  This short and stout offering provides not only rustically simple recipes, but also includes witty anecdotes and Barber’s incongruously bizarre sketches and doodles peppered throughout.

5 – Elizabeth Baird’s Classic Canadian Cooking: Menus For The Seasons by Elizabeth Baird – The grande dame of Canadian culinary publications, Baird has been at the helm of Canadian Living’s kitchens for as long as I can remember.  Though spare and somewhat lacking in photographs, the book explores the length and breadth of Canadian cuisine with surprising focus and ingenuity.

6 – The Definitive Canadian Wine And Cheese Cookbook by Gurth Pretty and Tony Aspler – Take Canada’s seminal cheesehead and shake vigorously with our top cork sniffer, and what you get is this book.  Everything you ever wanted to know about tasting, cooking and exploring Canadian cheese, and the wines that will enhance your experience.  Magnificent.

7 – The Best Of Canada Cookbook by Tony Roldan and Jim White – On the list due to nostalgia more than anything, it was a book published in the year of my birth, acquired from my father when he moved away, and probably obtained by him from a yard sale or thrift store at some point during the 80′s.  As a young child I used to read the storytale passages to myself, poring over the seemingly exotic recipes and menu suggestions with wondrous eyes.  A classic piece of Canadiana.

8 – The Healthy Slow Cooker: More Than 100 Dishes For Health And Wellness by Judith Finlayson – Because sometimes, slow cookers can actually be a useful tool in the kitchen.  Finlayson teaches us how to use this retro appliance without producing fatty, watery slop.  The recipes are easy, healthy, and surprisingly tasty.  With a few simple modifications, the stuffed onions recipe (substituting bell peppers and omitting meat) is one of the most satisfying vegetarian options I’ve ever had.

9 – The Guy Can’t Cook: Over 350 Fantastic No-Fail Recipes A Guy Can’t Be Without by Cinda Chavich – Charming and funny, the second in Chavich’s Can’t Cook series, (previously The Girl Can’t Cook) is a wealth of easy, palate-pleasing dishes geared towards hesitant (male) cooks.  Easily one of the best books to arm a young dorm-dweller with when sending them off to college, the simple instructions and no nonsense appeal can instill confidence into even the most tentative of cooks.  I made sure a copy of this book found it’s way into the Everyman’s hands as soon as I learned of it.

10 - Home Baking: The Artful Mix Of Flour And Tradition Around The World by Naomi Duguid and Jeffery Alford – Being the consummate baker, it should come as no surprise that I chose this book ahead of this duo’s other praiseworthy globetrotting tomes (Hot Sour Salty Sweet, Mangoes And Curry Leaves, and Beyond The Great Wall, to name a few)  Thoughtfully written, this encyclopedic masterpiece should be on any real baker’s covet list.

11 – Fresh And Local: Straight From Canadian Farms To Your Table by Craig Flinn – You may be familiar with chef-owner Craig Flinn who was profiled in an episode of Opening Soon during the opening of his Halifax eatery, Chives Canadian Bistro.  Flinn was an early adopter of the local food cause, before it became the latest new food trend, and the care he’s put into showcasing local food with flair immediately shows.

12 - The Passionate Cook: The Very Best Of Karen Barnaby by Karen Barnaby - The boisterous Barnaby, executive chef of Vancouver’s Fish House in Stanley Park is also a huge supporter of fresh, local, seasonal cuisine.  This book culls favourite recipes from her previously published works, as well as all new inspirations.  A fantastic collection of West Coast-esque flavours, Barnaby’s signature style is infused throughout.

13 – A Taste Of Canada: A Culinary Journey by Rose Murray – Lastly, but definitely not least, Rose Murray’s book is the result of an exploratory effort to uncover uniquely Canadian cuisine.  The book combines recipes, stories and various anecdotes, weaving a tapestry of regional delicacies into an engaging whole.

Paging through a book or two from this list could convince even non-believers that there’s more to Canadian cuisine than peameal bacon, maple syrup, Tim Hortons coffee and beavertails.  Proof positive that we’re a country of some seriously good eats.

Until next time…

Seasoning.  Flavour.  Herbs.  Spice.

Food is generally palatable (unless you really don’t know how to cook) but can usually be improved by the addition of that little something extra.

This instalment of The Foodie 13 takes a look at the herbs, spices and seasonings that you might not have previously considered or cooked with, but are actually rather essential to having a well-rounded spice pantry.

So, without further adieu…

1 – Lavender – I’ll admit that it’s gentle hue, which is both a colour, flavour and fragrance, was something that has grown on me slowly over the years.  Once relegated to old ladies’ soap dishes, lavender is now coming out into the spotlight to shine in more mainstream preparations.  It’s faintly floral, herbal notes are a perfect compliment to a myriad of dishes, from roasted meats a la Provence, to sweeter endeavours, like the chocolate chip lavender fookie (big fuckin’ cookie) I made several months ago.  Plus, one whiff of it’s heady aroma can make you feel like you’ve been summering in the south of France.  Not bad for a handful of powdery blossoms, eh?

2 – Epazote – What can be said about epazote?  An herb found in both Central and South America, it is more difficult to pinpoint than you can possibly imagine.  At times lemony, thyme-like, with a  hint of mint or parsley, it occasionally conjures thoughts of tarragon, or even savoury.  Whatever it is, there’s no doubt it’s a fantastic accompaniment to grilled or roasted chicken.  Strong-flavoured without being overwhelming or puerile, epazote adds that certain je ne sais quoi to roasted fowl.  It also makes a killer addition to any sort of Mexican-inspired street food dishes.  Olé!

3 – Pimenton – I think we may have reached the tipping point in household knowledge where pimenton is finally more often than not a recognized ingredient.  An extremely smoky variation of paprika, it’s sold in both hot and sweet configurations.  The perfect spice to add when you want to have an undercurrent of smoldering intensity without coming across as heavy-handed, pimenton is at home in a variety of Spanish dishes (and chorizos), but is also nice when sprinkled onto a whole roasted chicken or stirred into a chili.

4 – Ancho – Yet another spice that’s becoming increasingly mainstream, the ancho is the dried instance of a poblano pepper.  Not nearly as bold or assertive as a cayenne, birdseye or jalapeno, ancho powder is a good choice for adding a simmering background heat to a dish, without the overly macho posturing of too much spicy intensity.  Best for using when you want to add a gentle kick, mix it into spice rubs, meat dishes, even chilis or refried beans for a deliciously tempting experience.

5 – Aleppo Pepper – Coarsely ground with an intoxicating scent, aleppo pepper has quickly become one of my go-to spices (this earlier said marash pepper because I always get the two confused, as they look almost identical). It has a minimal amount of heat, but is comparable in flavour to ancho pepper, with a slight smoky, floral aftertaste. Its Syrian origins call to mind exotic cuisine and preparations, but my favourite use for it thus far is sprinkled into ground beef when making hamburgers.  Not overtly dominant, it is a good spice for experimentation.  Update: it also works fantastically well in this.

6 – Cardamom – Purchased either in pod or ground form, cardamom (both green and black) is a unique flavour experience.  Similar in taste to a lemon or lime, it’s been described as camphorous at times, but makes a great addition to everyday baked goods (hello, cardamom shortbread!) but is also quite comfortable in savoury ministrations.  It’s also one of many components in the Indian spice blend garam masala, and adds a great perfume to just about anything you put it in.

7 – Juniper - I’m not a fan of gin.  In fact, I’m a rather large detractor of the flowery, astringent liquor.  But for some reason I enjoy juniper.  Maybe it’s just the combination of herbs in gin that I don’t care for.  At any rate, a handful of crushed juniper berries makes an excellent seasoning agent for game meats (think elk, venison, duck, etc) with an herbaceous, slightly pine-like profile.  I hear it’s also good for throwing in barbecue sauces, but I haven’t tried that just yet.

8 – Pink Peppercorns – Funnily enough, this is not actually from the pepper vine at all, but comes from a related tree.  Sometimes referred to as Szechuan pepper, the pink variety are somewhat similar to juniper, but are also faintly sweet and lemony at the same time.  Pink peppercorns can be used in place of any other pepper, but make a stunning addition to desserts of the sweet/savoury variety, like the cocoa shortbread with pink pepper and fleur de sel I made a few weeks ago.

9 – Black Sesame – Sesame seeds are great for imparting big taste from a relatively small package (think sesame oil), but black sesame seeds are even better.  Nutty, creamy, toasty and with a great popping mouth feel, black sesame seeds are not just for sesame snaps or bagels and burger buns anymore.  One of the best ways to enjoy this delicious seed is stirred into a cream base for a batch of black sesame ice cream (trust me, it’s sooo good), but it’s wonderful crunch would be a welcome addition to anything you can dream up.

10 – Ajowan – If you didn’t know any better, you’d probably confuse a handful of Middle Eastern ajowan seeds with the more diminutively flavoured celery seed.  Ajowan is similar in taste to thyme, but also gives off a hint of rye bread-y caraway.  When crushed (to release it’s essence) it can be stirred into vegetables or added to breads, but a little goes a long way.  One (of many unknown) ingredients in my mystery spice rub.

11 – Fresh Nutmeg – Freshly ground nutmeg is so completely different from the pre-ground stuff that it’s like comparing apples to tomatoes.  When fresh, it is fragrant, piquant and great to sneak into tomato-based pasta sauces (sparingly), beef dishes or more garden variety baking applications.  Plus, it’s fun to have a microplane to grate it on, no?

12 – Mustard Seed – For years I detested mustard.  Wouldn’t touch the stuff with a 10 foot pole, even.  I blame this oversight on my exposure to prepared yellow mustard.  At a young age I tried it and did not care for it at all, so for years I shunned (the almost unrelated) grainy mustards, dijon mustards, etc based on one childhood dislike.  I’ve since seen the error of my ways and enjoy whole grain mustards all the time.  But mustard seeds are not just a one trick pony.  Besides being a great condiment all on their own, their cracked addition to barbecue sauces, brines, marinades and pickling spices is all you need to take the flavour profile of your food over the edge.  Just make sure you rough them up first to fully enjoy their oils and aroma.  Or for something different, pick up some purple mustard seeds…. mmm!

13 – Star Anise – Last but not least, star anise is not only delicious, it’s also quite a pretty spice.  It’s star-shaped pods and seeds are prolific in Asian cuisines, being one of the 5 ingredients in Chinese 5 spice powder.  It’s spicy yet licorice-y flavour pairs nicely with fatty things, like pork or duck, but is equally adept in sweet dishes like poached pears, and baking.  Intensely fragrant, it makes a surprisingly good match in chocolate cakes and gingerbread, too.

So, I hope you’ve enjoyed my round up of essential spices that you might not have known it was good to have on hand.  Perhaps I even managed to introduce you to a new one (or two), in which case, you’re welcome!  It was my pleasure to do it.  Now get out there and get creative, will ya?

Until next time…

The more I try to collect my thoughts, the angrier I find myself getting.  Actually, perhaps that’s not quite the right word.  Indignant is probably closer to the mark.

The movie itself is brilliantly made, and walks the fine line between eye-opening/educational and graphic/sensationalism rather successfully.  It’s an important movie, and one that I hope will get a more widespread release, because I think it’s something that people need to see.  Here in Canada, (according to tribute.ca) it is only being screened at 2 theatres; one in Toronto and one in Montreal.  I’m somewhat surprised that nobody bothered to get it into a major urban market like Vancouver, but maybe the powers that be think (like I sometimes do) that they’re a bit ahead of the curve when it comes to getting back to “real” food, anyway.

In light of that, I thought this would be the perfect platform to discuss what I consider to be essential reading/viewing material for those interested in the  SOLE food movement.  Some of these may not exclusively focus on SOLE, but in the instances where the overall message meshes nicely with those ideals, I have chosen to include them on the list, anyway.

So without further adieu…

1 – The Omnivore’s Dilemma by Michael Pollan - When I first picked up a copy of Michael Pollan’s seminal work, I thought it was quite a novel idea.  The thought of tracing one’s food back to it’s source was entertaining, in a wouldn’t that be nice to know kind of way.  I was never a big fast food/junk food supporter in the first place, but after reading this book, I found my opinions changed in ways I hadn’t expected, specifically pertaining to organics and the skewed view we all have of them.  I’ve yet to meet a person who’s read the book and not had their food philosophy altered.  If you’re interested in re-evaluating your relationship with food, this book is a great place to start.

2 – In Defense Of Food by Michael Pollan – Whereas The Omnivore’s Dilemma follows several different streams of food, In Defense Of Food gives all the bleeding heart eaters out there a manifesto they can take to the bank.  Eat food.  Not too much.  Mostly plants. It’s so simplistic as to seem almost juvenile, but if you stop to think about it for a second, they actually come across as surprisingly wise words.  Pollan’s substantiating argument behind those words isn’t half-cocked either, imploring the reader to look back at the way our grandparents ate compared to the impact a modern diet has on our quality of life.

3 – What To Eat by Marion Nestle - Quite literally a tome, it tops out just under the 600 page mark.  Nestle guides the reader aisle by aisle through our modern day supermarket, and discusses the oft-concealed fallacies behind some of America’s favourite edibles.  For all of you out there that still believe margarine is better for health than butter, or that those food products full of health claims are doing you any good, this book will seriously open your eyes.

4 – Animal, Vegetable, Miracle by Barbara Kingsolver - Or as I like to call it, how to live a quiet, simple, sustainable life in 12 (not so) easy months.  The story is similar to the 100 mile diet, though the inclusion of Kingsolver’s children makes the challenges faced that much more entertaining.  My favourite part of the book?  When Kingsolver’s young daughter decides to raise chickens and slowly grasps a deeper understanding of the value of a life.

5 – The 100 Mile Diet by Alisa Smith and JB MacKinnon - The first of two pieces of Canadian content, JB and Alisa spend a year of their life depriving themselves of any foodstuff from further than 100 miles away.  Throughout the course of the year their plight begins to morph into a (slightly perverse) pleasure that stems from living the project.  The international success of this book is also responsible for putting the term “food miles” on everyone’s lips (thanks guys, sic).  But in all seriousness, between the book and the recently wrapped TV show of the same name, local food has become more of a mainstream cause, and we should all be thankful for that.

6 – Food Matters by Mark Bittman - This book is one part ideological rant, one part recipe, one part diet plan and one part Mark Bittman’s acerbically dry wit.  It’s like putting Michael Pollan, Marion Nestle and Groucho Marx in a blender just to see what would come out.  Bittman uses his wry sense of humour to educate, elaborate and disseminate on how a few simple actions can not only save the planet, but also slim down our overly obese population.  Plus, half the book’s length is devoted to laying out the delicious and simple recipes that will help you to live his suggested life of culinary virtue.

7 – Slow Food Revolution by Carlo Petrini - Though sometimes it may seem like one crazy Italian vs. the world, Carlo Petrini’s ideal of a shift back to a slow food mentality has spawned innumerable convivia and supporters worldwide.  As a member of Slow Food myself, I hope I can say this without getting tarred and feathered; the organization is righteous and just, but also bat-shit crazy.  For proof, refer to the existence of the Ark of Taste, for all of the flavours they hope the world won’t forget.  If the urban legend about how Petrini became the father of slow food is true, then this was probably the greatest thing ever inspired by McDonalds and their crapitude.  His books are thoughtful, provocative and convincing in a way that makes it seem like slow food’s not a sacrifice at all.

8 – Real Food For A Change by Lori Stahlbrand, Wayne Roberts and Rod Macrae - I’m all about this list having a bit of Can-con, and the founders of Local Food Plus most definitely belong on this list.  While this book is not exactly the easiest to find (it took me several months, actually) if you come across a copy in a library somewhere, you should definitely give it a read.  In what’s probably the most bitterly bizarre irony, (if I recall correctly) last year Hellman’s co-opted the title of their 1999 work to use for their local food ad campaign slogan.  This book speaks the same language as Michael Pollan, it just happened to do it 6 years earlier than he did.  Go Canada!

9 – The End Of Food by Paul Roberts - A harsh, but honest look at industrial food systems and the havoc they wreak on our society.  Roberts delves into the increased occurrences of food recalls, and why we need to revise our current infrastructure to get in line with a healthier, smarter, safer way to produce food.  A veritable medley of politically-laced food for thought.

10 – Supersize Me directed by Morgan Spurlock - Yes, Spurlock’s attempt to survive on McDonalds for a month was an absolute farce (you don’t need to argue that fact with me, I generally can’t stand his schlock), but it brought more attention to the case for consuming “real” food.  There is no better way to illustrate the problems inherent in fast food than to visualize them playing out on a human body over the course of 30 days.  I may not like him, but it was one of the first times that the mainstream media started to take a close look at the crap that we eat, and for that, he deserves a spot on this list.

11 – Death On A Factory Farm directed by Tom Simon and Sarah Teale – This documentary is a cruel and disgusting look inside a (hopefully atypical) factory pig farm.  It made me sick to my stomach in places, and gave me horrible nightmares, but watching this movie reaffirmed the reason I go to the extent I do to source my own food from local, small, ethical producers.  It’s a chilling glimpse into a world that most of us know nothing about.  If you’re stout of heart then buckle down and find out for yourself why it’s so important to know the people who supply what you eat.

12 – Fast Food Nation directed by Richard Linklater – Billed as a drama, this movie is based on Eric Schlosser’s book of the same name, but even after receiving the “Hollywood Treatment” there’s still some grains of truth to be found in the story.  Primarily that there’s shit in the meat – literally.  If your gag reflex doesn’t kick in from watching the previous 2 films, this one will certainly do the trick, though much of the gore calls to mind the style that was used in Sweeney Todd.  And if you think I’m joking about the poop, just google the phrase irradiated meat and read on in horror about all the ways big food likes to put one over on you. 

13 – Food Inc. directed by Robert Kenner -Last but not least, I don’t know how many other ways I can express what an amazing film this is.  I wish its viewing was mandated by school curriculums everywhere, because the next generation of little bastards needs to know the truth about what they’re continually shovelling into their guts.  It explores a wide range of topics, including commercial feedlots, genetically modified foods, the influx of product recalls and the effects of farm bills in America, among other things.  It gets major points for including Joel Salatin, one of the most endearing characters to grace The Omnivore’s Dilemma, otherwise known as a mad farmer scientist.  If the world had more farmers like Joel, I truly believe it would be a very different place, perhaps one without the problems we’re facing today.

So, that’s all she wrote.  I didn’t intend for this list to be all-encompassing or taken too seriously.  Sustainable food is something I believe in, and while I will quietly respect your right to not believe in it if that’s your choice, I hope that by reading this list some of you are inspired to investigate the situation more.  After all, you can’t make an educated decision on anything without having all of the facts.

So, as the closing of Food Inc. says, vote with your fork.  You have the opportunity to affect a positive change at least 3 times a day!

Until next time…

Because of that, I keep a mental list of comestibles I’d want to have with me if that were ever to go down.  The ironic thing about that statement of course, is that if (heaven forbid) it really did happen, there’s no way I’d be prepared enough to have all these good eats with me.  But a (slightly delusional) girl can always dream, can’t she?  With these 13 paradigms of culinary excellence to keep me company, I’d never be wanting for more.

So without further adieu, but in no particular order…

1- Czehoski‘s bacon poutine - There’s nothing better on a grey and blustery day than digging in to a bowl of this salty, creamy, crispy perfection.  If you’ve never tried bacon gravy before, you’re probably asking yourself, what’s the big deal?  Can it really be that different?  Trust me hombres, it can and is.  This poutine is what dreams are made of… decadent, curd-filled dreams.

2- Fat Willy’s ribs - Fat Willy’s is a little hole in the wall barbecue joint in the suburbs of Chicago.  I never expected we’d fine transcendent barbecue in Illinois of all places, but ever since we came home, I’ve had vivid dreams about the smoky tang I experienced there, sometimes to the point that I’m awakened from chewing on my own pillow.  Delish!

3- Terroni‘s mezzo mezzo - This appetizer platter is constantly changing, but always includes some meat, some cheese, some bread and some fruit or veg, plus a small dish of honey for dipping.  My favourite has always been the roasted pear that’s often a mainstay of the dish, and marries well with so many things.

4- Eigensinn Farm’s chicken consommé - Such a simple concept, yet most likely wildly complex in it’s execution.  This was the pure, clean, unadulterated flavour of chicken unleashed in broth form, with a delicate slice of meat floating on top.  I doubt anyone will ever manage to surmount this divine but humbling experience for me.

5- The Black Hoof’s bone marrow and cabbage soup - Another primal pleasure, and one not indulged nearly often enough.  The marrow is unctuous, with a creamy soft mouth feel, while the cabbage soup is smooth, salty and perfectly balanced.  Together they make an excellent beginning to a meal, warming the heart on even the coldest of nights.

6- Frank‘s bittersweet chocolate pudding with salted caramel sauce - Nom.  Chocolate pudding is obvious, but the gingerbread grissini it was served with made the dish for me.  It also doubled as a spurtle-type object for liberating pudding when not being used as an accompaniment to it.  Wonderful, sigh-inducing richness.

7- Albert’s Real Jamaican‘s doubles - For those times when I must get back to my roots, Albert’s is there serving up memories of my youth.  The rotis are wonderful, but it’s the doubles that cause me to return, and though not on the official menu, they usually have them hanging around.  Crispy, toothsome and pleasingly greasy, the pastry is the perfect foil to the delectable curried chana masala.  Bonus points if you can find some mango chutney to accompany it.

8- Celestin‘s gnocchi with peas - A sweet, spring pea puree swaddling crispy pan-fried gnocchi.  About the closest I get to ordering a vegetarian meal in a restaurant (there’s probably meat juice in the puree or gnocchi dough or somewhere), but I’d happily nosh on this any day of the week.

9- Thuet‘s crusterific bread - Because one can live on bread alone, as long as there’s potable water.  If we’re going to wish for loaves aplenty, we might as well hope for the best.  Centuries-old starter culture really does make all the difference in the world.

10- Cowbell‘s chocolate elk salami - To go with that bread, why not a few slices of my favourite salami?  And it’s even got chocolate niblets mixed in.  Meat?  Check.  Fat?  Check.  Chocolate?  Double Check!  Does it get any better than this?  I think not.

11- Grace‘s chestnut and parsnip tart - Another vegetarian option surfaces on the list?!  Well, it’s true that this foodie cannot survive on meat alone (though at times I have tried, groan).  This tart played second fiddle to an otherwise unmemorable meal, but on it’s own it was so good that it can’t be discredited.  One of the best damn vegetarian things that’s ever passed these pillow lips.

12- Le Gourmand‘s nookie cookies - If I could only have one cookie for the rest of my life, this one would win uncontested, hands down.  At least, I think this is the one.  Le Gourmand never labels anything, so I always have to point and pantomime that the one I want is the tiny chocolate puff trailed by wisps of icing sugar.  I’m almost positive that it’s name is nookie, but at any rate, the velvety, dark chocolate, hazelnut studded, icing sugar coated cookie is my choice for Cookie Master Of The Universe.  ‘Nuff said.

13- Mercat Ala Planxa‘s garlic dulce du leche as a dip for Negroni‘s nutella panini - Last, but hardly least, I’m nom-inating a mash up of my own creation.  Take one part Negroni nutella panini, and one part Mercat Ala Planxa garlic dulce du leche, mix vigorously and devour.  Both are phenomenal all on their own, but I think if you put them together, we’d be one step closer to the uncovering the utter nexus of scrumptiousness.

So, that’s all we have this week.  Hope you enjoyed the show.  Check back in another 2 weeks or so for the next instalment of The Foodie 13!

Until next time…

I should probably preface this by admitting that I have a monstrous collection of food-based volumes.  I’m a pretty voracious reader and every time I go to Chapters I invariably end up with a stack of food books I had no intention of purchasing when I walked in.  My addiction has gotten so bad that we’ve had to purchase additional bookshelves just to store all my crap.  Given that, I’m sure you can appreciate why I spend a portion of every day wishing that the stupid Amazon Kindle would come to Canada already.  My list is devoted to those particular books that followed me home and found a permanent place in my heart.

1- My Life In France by Julia Child and Alex Prud’homme – Julia Child was such an incredible culinary force.  If you’ve ever watched her on TV, then you know she was larger than life (though in real life she was quite Amazonian, too).  This book is her story as told to and through her nephew Alex Prud’homme.  While at times it is sad (there were a few spots that caused me to cry) it’s primarily a jubilant tale of a woman who truly lived and loved life with all that she had wherever that might be.  On top of that, it allows the reader a unique perspective into the creation of her 2 most famous publications (Mastering The Art Of French Cooking Vols. 1 and 2).

2- Julie and Julia: My Year of Cooking Dangerously by Julie Powell - Yes, another book that involves Julia Child!  As I’ve mentioned before, I feel a certain kinship with this tale.  The first time I read it, it really spoke to me because I’ve also felt stuck in a dead-end job wasting my god-given talents.  That the spasmodic Julie Powell is a part of the story is almost irrelevant; the moral to be taken away is that sometimes the best way to get out of your rut is to continually challenge yourself.  As is the case with just about any half decent book these days, they’ve made this one into a movie – one I will most likely not see unless it’s on a flight or some other captive audience situation.  Nonetheless, the essence of the tale unites and inspires.

3- The Omnivore’s Dilemma/In Defense of Food by Michael Pollan - I’ve listed both because one is really just an extension of the other.  I consider both to be essential reads for anyone claiming to be concerned about the state of our food supply and the ethical, local, organic sustainable movement.  Captivating, well written and thought provoking, they are proof positive that Michael Pollan should probably be running the US Department of Agriculture and saving us all from ourselves.

4- Animal, Vegetable, Miracle by Barbara Kingsolver - I was initially drawn to this book because of it’s beautiful, homespun dust jacket, but once I explored the content within, I was completely and totally entranced.  I credit Barbara Kingsolver and the impact this book had on me with shoving me wholeheartedly into growing my own rooftop garden last year.  This is an amazing tale that represents just how much heart, soul, time and love really need to go into nourishing oneself and your family.  It goes on to show that a little effort and toil is always worthwhile.

5- Heat by Bill Buford - A wonderful collection of events compressed into one tiny, chaotic package.  I give Bill Buford major points for publishing his recounting of Mario Batali forcing him to pick food out of the rubbish heap.  While my first impression was that Bill Buford was completely out of his depth, by the end you’ll surmise that he found it to be a completely enriching experience.  A fascinating look at cheffing from the other side.

6- The Making/Soul/Reach of A Chef by Michael Ruhlman - While I find there is something that seems almost condescending in all of Michael Ruhlman’s prose, these 3 pieces of the same story document the full progression of a man who began with only a passing interest in cooking to evolve into a full blown culinary maniac.  That he also helped write Charcuterie (one of my favorite cookbooks ever) didn’t hurt in improving my opinion of him, either.  These books follow him from the time he enrolls into the CIA and the challenges therein, and continue through to discuss what happens when he finally gets to that place in his life where food becomes much more encompassing.

7- The Man Who Ate Everything/It Must’ve Been Something I Ate: The Return of the Man Who Ate Everything by Jeffrey Steingarten - I have much love for this lawyer cum culinary curmudgeon.  He’s so adorably snarky and doesn’t hold any punches (a quality most that people who know me well would lump my personality into, too).  The man tells it like it is, isn’t afraid to appear rude, and generally likes to stir the pot.  If you enjoy those kind of theatrics, these books are probably for you.  I know I certainly do!

8- Tender At The Bone: Growing Up At The Table/Comfort Me With Apples: More Adventures At The Table/ Garlic and Sapphires by Ruth Reichl - Another fantastic compendium of stories about a once-fragile woman who woke up and decided to let nothing hold her back, and now reigns as the current arbiter of good taste.  Recollections of her mother’s culinary wackiness help make these books approachable and real.  Ruth Reichl’s stories show us that it’s never too late so you must not give up, and also not to eat that stuff in the back of the fridge.  Classic.

9- The Sharper Your Knife The Less You Cry by Kathleen Flinn - Another story of overcoming obstacles to search out something that you love (are we sensing a theme?)  Kathleen Flinn’s book is similar to Julia Child’s life story; it just sounds like she failed in the kitchen a bit more often.  Regardless of her apparent lack of natural talent, her stick-to-it-ive-ness brought this story home for me.  They say without dreams you don’t have much, and this book proves that old maxim eloquently.  I’m predicting it now that this will be optioned for a movie.

10- The 100 Mile Diet: A Year of Local Eating by Alisa Smith and JB MacKinnon - I liked this book a whole lot more before they made it into a TV series (which I found trite and a little too easy; I would’ve loved to see it in the dead of winter in Winnipeg or Yellowknife).  Its impact on social awareness for the local food cause cannot be discounted, though.  The book is an amazing resource for illustrating that real, nutritious, local food may not be easy, but with a few minor sacrifices it’s entirely possible and edible.  A great little read for when you feel like taking on the world.

11- What To Eat by Marion Nestle - The socially conscious foodie’s bible.  Reading this made me never want to buy food from the supermarket again.  I’m sure there are probably unscrupulous vendors at farmer’s markets (someplace) too, but it’s a lot easier to hold people accountable and know what you’re getting when you can look your supplier straight in the eye.  A constant reminder of why bigger is not necessarily better, this book is definitely an eye opener.

12- Waiter Rant by Steve Dublanica - The waiter is funny, his story is telling.  While he tries so hard to paint himself as an arrogant prick who’s not above a little minor extortion in order to line his meagre pockets, there are vignettes scattered throughout the book that prove otherwise.  A must read for anyone who thinks they have the onions to try out a career in hospitality; this book will probably scare you shitless and running towards a cushy office job.

13- Service Included by Phoebe Damrosch - It’s not often that we’re allowed to peer into the magnitude of the world of ultra fine dining.  Reading this story explains why so many people consider The French Laundry to be one of the best restaurants in the country; the devil is definitely in the details.  Phoebe Damrosch’s portrayal of Thomas Keller was exactly as I expected him to be, with the exception of the section that details him losing his shoes that surprises and delights me.  Even uber-fancy chefs have their off days too, you know!  Plus, had it not been for her lusty description of a bone marrow appetizer, I probably never would have bothered to order it one day.  I’ll cheers to that!

It’s a pretty mainstream list as far as food writing goes, but there are literally stacks of books that I haven’t gotten through yet that could be even better.  One I’m holding my breath for is called Everything But The Squeal, which sounds like an absolutely magnificent romp around Spain.  The book I’m reading right now by Jay Rayner called The Man Who Ate The World is an entertaining way to while away the time when I wait for the Everyman to pick me up each day.  So on that note, turn off that TV and stick your head in a book.  Trust me, your noggin will thank you!

Until next time…

There’s nothing I love more than foodie TV.  Growing up I could sit and watch cooking shows for hours on end, always captivated and entertained by what was happening onscreen.  When the Food Network finally came to Canada, it was one of the first times I felt like there were other people out there who were just like me.  There’s something so magical (and perverse) about the seeming perfection that’s portrayed on food television that I can’t get enough of, even though like most media, it upholds an unrealistic and mostly unattainable ideal.  As an adult, I find it’s almost the only television I bother with anymore, except for the occasional movie, infomercial (for laughs) or gameshow (Supermarket Sweep anyone?).  So, in no particular order, an ode to some of my favorite TV pleasures both new and old, beloved and reviled.

1- Iron Chef (Japan) - Plenty of people hate this show and think it’s terribly gimmicky, but it’s exactly that kitschiness that I love.  From the bad dubbing and voice-overs, to the cardboard cutout-like poses of each of the chefs, it’s so over the top that you can’t look away.  A few things I especially loved about this program were the Prince of Pasta’s rising out of the floor second-rate intro, the floor reporter always calling for Fukui-san (which to this day I still think of as squeegee-san), and the papi (grandfather-like) Japanese chef Rokusaburo Michiba.  Attempting to watch the American version proves that it literally pales in comparison, and as I’ve noted before, I can’t even be bothered to watch unless Jeffrey Steingarten is on.

2- The Urban Peasant - Watching reruns of this show today is proof that the sands of time can soften memories.  When I was younger I was transfixed by James Barber drunkenly cooking up a storm, but when you revisit the show now, you realize how unappetizing and unsanitary his food and preparation are.  I liken that time in food TV to the wild west; an era where people did not know better, or necessarily realize what would make good TV.  It was definitely the polar opposite of the hyper-stylized completely pre-prepared Rachel Ray type shows we have today, and for that reason alone, it makes it on my list.  Plus, you can’t deny that he always looked like he was having a rollicking good time!

3- Good Eats - Long before Alton Brown became the affable, American version of Shinichiro Ohta, there was (and still is) Good Eats.  A show for the food geek in all of us, Alton managed to combine science, cooking and some unique comic performances into one tight and tasty package.  Always informative, the show specialized in not only teaching you the recipe, but explaining the why behind the recipe too.  I value Alton Brown’s opinion so much that when I once saw a $200 blender on one episode, I ordered it the very next day.  And while the RPM turned out to be nothing more than a flashy kitchen gadget with a tachometer, the show’s cooking advice has never steered me wrong.

4- Cook Like A Chef - I’m almost positive this show never aired outside of Canada, but I couldn’t help but include this small piece of Canadiana.  The premise behind Cook Like A Chef was a revolving cast of great Canadian chefs, showcasing their unique talents for the world to a cool, jazzy tune with lots of 360* shots.  Typically each episode consisted of 2 or 3 segments of the chefs preparing tasting portions of their signature dishes.  Notable names attached to the project included Ned Bell, Michael Bonacini and Carolyn McCann Bizjak, most of whom are probably unknown outside of the Great White North anyway.  While the show originally aired in 2001 shortly after the Food Network’s Canadian inception, it’s been enjoying somewhat of a renaissance now that the Food Network has put a greater focus on Canadian content again.

5- Feasting On Asphalt/Waves - I consider these two Alton Brown shows two sides of the same coin, which is why they only occupy one space on the list.  Feasting On Asphalt was a 4 part mini-series that chronicled Alton and co.’s motorcycle journey across America to sample some of the best road food and regional specialties from coast to coast.  Taking that concept to another level, Feasting On Waves picked up where Asphalt left off and highlighted unique culinary delights in the Caribbean via a boating expedition of island-hopping.  It was a shame that both seasons were so short, but I can still remember how enraptured I felt when I watched the tour they did of the CuisinArt Resort in Anguilla.  For a gardener like me, that place seemed like a little slice of paradise with it’s gigantic indoor greenhouse producing all of the food used by the resort.  I’ve since heard that it’s not a very good resort, but the show so romanticized it for me that I think some day, I’d still like to go.

6- Chef School – This is another show that I don’t think got much play beyond Canadian airwaves, but this below the radar reality tale followed a group of students from the  Stratford Chef’s School for most of their 2 year education.  Not just the regular reality fluff, the show explored a topic prevalent in the restaurant industry (addiction) and how it affects everyone around it.  There were kids you loved, some you hated, but in the end you went away hoping they all managed to find their path.  A vast improvement on the concept,  which was originally showcased in Epicurious’ serial minis that followed students from the CIA for 5 to 7 minute episode increments.  The Chef School episodes involving poise and floral arrangements are not to be missed.

7- Pasquale’s Kitchen Express - A blast from the past that I’ll occasionally turn on during lazy Sunday mornings when there’s nothing on the agenda.  I remember the infamous Pasquale from my childhood, but as more of vague concept than a concrete memory.  Pasquale was cheesy, and a complete Italian stereotype, but during the 80′s I’m sure what he offered seemed incredibly exotic.  Plus, the man loved to sing.  That’s got to count for something, doesn’t it?  Watching it now only serves to reinforce that I would never make any of the recipes he does today (again with the unsanitary conditions) but it’s still good for a giggle every now and then, especially the closing theme song that reminds me of something that should’ve closed a Rocky movie.

8- Fink - More Can-con of the socially conscious variety.  Fink is the story of Paul Finkelstein, a high school teacher/chef who revolutionized the lives of a group of teens by encouraging them through food at his student-run cafeteria, The Screaming Avocado.  I don’t mean to imply he was the first person to do this (because I know he was not), but it’s great to see Canadian figures in the media who mirror the philosophies upheld by other notable sustainachefs like Jamie Oliver and Alice Waters.  With a world of little fatasses bursting at the seams, it’s timely and important to acknowledge that food and nutrition should be taught to children and enforced at school.  If they aren’t learning it at home, where else are they supposed to get it from?

9- Just Like Mom - For a long time I thought I was the only person on the planet that remembered this show (or that I’d possibly made it up in my head).  But a conversation with the Everyman last night (while I was working on the bones of this post) confirmed that it did indeed exist, because he remembered it too.  It took me awhile to come up with the name (because my recollection was merely of the concept) but I finally did, and now I’m going to share it with all of you.  Just Like Mom was a children’s game show that was semi-popular in Ontario during the late 80′s.  There were always 3 child contestants and 3 parental units, and the final round of the show involved allowing the children a chance for a free-for-all cooking or baking competition.  In retrospect, it was almost a juvenile precursor for Iron Chef, only the twist was that once completed, the parents had to guess which creation belonged to their child via taste test (always the best part).  If you ever wondered what would happen if you tried to make cookies with ketchup and ice cream, this show was probably meant for you.

10- East Meets West - Ming Tsai was making fusion cooking accessible to home cooks long before it became such a prevalent restaurant trend.  A charismatic host, his show could teach you everything you ever wanted to know about Asian ingredients without seeming intimidating or difficult.  Plus, he was one of the first TV chefs I can remember who publicly discussed food allergies (something that is still not all that commonplace even today) though not entirely an altruistic pursuit; from what I understand one of his children or someone in his immediate family suffers from an allergy, making the cause a bit more top of mind for him.  It’s still refreshing to see someone publicly discussing the impact of food limitations.  And I completely credit his show with planting the seed for my love affair with Asian cuisine.

11- In Search Of Perfection - A show that constantly fascinates me, it chronicles Heston Blumenthal from Britain’s The Fat Duck in a madcap quest to create the pinnacle of food excellence each week.  The majority of his creations are not practical for home cooking applications, but the joy and utter whimsy displayed is worth the view nonetheless.  Over at A Hamburger Today last year, Kenji Alt went on a 30+ hour bender in an attempt to create the Blumenburger, and hilarity ensured.  A delightful piece of foodie fluff that shows us what we could do in the kitchen with an unlimited budget and all the time in the world.  It’s also a fantastic compendium of inspiration if you only intend to use bits and pieces of his techniques and formulas in everyday life.

12- Jamie At Home - It was hard for me to pick a favorite Jamie Oliver series, but this was the one that most closely jives with my own food principles.  I won’t lie, part of the appeal of his program lies in listening to his melodious accent and bizarre outbursts of chuckles, chortles and unidentified noise (hee hee hee ho hooooooooooooooooooooooooooooooo wakka wakka, etc), but the main draw is the enthusiasm he has for food and convincing others they can cook real meals.  In addition to that there’s Gennaro, the witty Italian, though he doesn’t make an appearance on At Home nearly as often as he did on other programs, is always enough of a reason to tune in.

13- Top Chef - I’ll probably get a lot of flak for suggesting this, but I do love Top Chef.  After 5 seasons it’s become somewhat formulaic, but I still can’t help but watch.  Perhaps I’m enamored with the way Tom Colicchio constantly dissects his food, or maybe I just like watching a motley mix of chefs vie for their chance at the big time.  Who knows?  I do know that every time a season’s over, I immediately start counting down to the next one, and am looking forward to Top Chef: Masters right now.  That’s got to count for something!   I could take or leave the “reality” aspect of the show, preferring to concentrate on the ingenious challenges, like the one where they had to make a meal out of food found at a gas station.  Part hotbed of creativity, part amazing food for thought, equals pure entertainment.  I stand behind my decision, dissenters be damned.

So that’s it, it’s done, that’s all she wrote (literally!)  Honorable mentions that just missed the cut include No Reservations (though more of a travel show), The Chef’s Domain, and America’s Test Kitchen (and only because the primary host has 0 charisma).  Hope you enjoyed it!

Until next time…

Ever noticed you’ve eaten the same few foods for breakfast or lunch every day for 3 weeks straight, or regularly cooked with the same flavor profiles week in, week out?

If you ask anyone who loves to cook, they’ll probably tell you they have a few favorites or secret weapons in their arsenal used to spice up everyday meals.  In this installment of The Foodie 13, we’ll take a look at the few staple ingredients I always need to keep on hand.

1 – Chili Salt - I first started grinding my own chili salt last fall, after my Chinese 5 Color Pepper plant produced so many little peppers that I didn’t know what to do with them all.  A small bite on the deck early one morning convinced me they were much too piquant to eat on their own, and by that time I’d already canned my pickled jalapenos for the year.  Not wanting to waste any of my harvest bounty, I buried the chilis in a jar full of sea salt.  Once the chilis were completely dehydrated, I dug them out, removed the stems and then pulsed them with salt in the food processor.  A tiny pinch is all you need to make any dish sing; from simply grilled grass-fed burgers, to sticky roasted pork belly, to sumptuous salted caramel, everything it touches tastes that much better.  The bit of kick it brings to the table isn’t half bad either.

2 – Tomato Powder - Several years ago while walking home from work one day, I discovered The Spice Trader, at the time a newly opened flavor emporium.  I wandered in curious and walked out with $250 worth of oils, vinegars and spices – there really are some things I have no restraint over.  While there were many more exotic spices purchased that day that I still love and use all the time, tomato powder is the one I most often come back to.  A pinch of it often turns up to season my grilled grass-fed burgers, and a few dashes works wonders in a marinade or dry rub.  It can be stirred into sauces for a quick and concentrated hit of flavor, or dusted onto bread dough before it goes into the oven.  While the texture and color may remind some of the crusty clumps that can be found at the bottom of a bag of ketchup chips, I can assure you that tomato powder is to it what olive oil is to I Can’t Believe It’s Not Butter; a relative only in that they share a similar name (in the second case, that would be fat, in case you’re wondering).

3 – Coffee Olive Oil - Another one of my prized finds from that first outing to The Spice Trader was a rather expensive bottle of coffee olive oil.  It may sound strange, and it’s definitely a little extravagant, but the 500 mL bottle will last you forever (if it’s properly stored) and has a multitude of uses.  Start off slowly by using it instead of regular olive oil in an oil and balsamic bread dipper.  The roasted, nutty undertones are quite unlike anything else; except perhaps coffee (which I don’t drink, so I wouldn’t know).  It tastes divine drizzled on fresh tomatoes off the vine, sprinkled with a pinch of salt and a few basil leaves, and adds that bit of je ne sais quoi to a loaf of focaccia just before it hits the oven.  Used to dress a simple sauteed mushroom sauce for pasta, there’s almost nothing better.  The first time the Everyman tried it he said he didn’t like it all that much, but since then I’ve used it in a variety of foods that he almost always loves (and usually doesn’t even discern that this is what’s in there).

4 – Sherry Vinegar - It’s only recently that I’ve started to enjoy sherry vinegar, but it’s one of those things I can’t believe I missed out on for so long.  I first purchased some at the beginning of the year to make one of the many homemade chorizo recipes I was testing.  The chorizo recipe may not have wowed me (it was the one that turned out watery and unappetizingly grey) but the sherry vinegar came out a winner.  Its flavor marries well in pickling liquids, vinaigrettes, and especially the fresh shredded vegetable salad I make that the Everyman loves so much (beets, carrots and sunchokes or celeriac).  Now that I’ve found it, I can’t live without it, and I’m coming up with more uses for it every day.

5 – Homemade Pesto (nut-free, of course) - Pesto is an ingredient that I think a lot of people take for granted.  It’s incredibly simple to make and packs such a concentrated wallop, that I can’t fathom why more people don’t bother to make their own.  Perhaps my posting this will ignite people’s desires to test out this underappreciated paste for themselves.  In our house it’s always nut-free (as the Everyman’s allergic), but there are usually several variations available (saved in ice cube sized chunks) at any given time.  There’s classic pesto, made with basil, parmagiano, garlic and olive oil, or the sundried tomato version ground up with a few choice dried specimens.  Then there’s the roasted garlic version that’s heavier on the garlic content, but sweeter from the roasting, or my newest favorite, the lemon artichoke pesto, which is light on the basil, but a pesto nonetheless.  All are excellent for dressing plain cooked pasta, or thawed out for use as a sandwich spread, or even as a condiment with cheese and crackers.  Stir a little into a creamed vegetable soup for an amazing burst of freshness.

6 – Oven-dried Tomatoes - I chronicled the process of making oven-dried tomatoes here last year.  And all winter long, I’ve been patting myself on the back for doing it.  Whenever the weather is really getting me down, I go to the freezer and pop open my giant container of oven-dried tomatoes.  One bite and I’m instantly transported back to the sunny glow of summertime in the garden.  I made approximately 6 batches of these last year, and have already burned through a whole 7 cup container during the winter.  One of the benefits of freezing them dried is that in the thawing out process, they impart back a tiny bit of moisture, but just enough to get a concentrated, juicy burst of taste.  They’re great eaten plain, chopped up for a pasta or sauce, and make an amazing addition to an antipasto platter.  When tossed into a pot of cooked couscous not only do they tinge the whole pot a rosy red, but impart a wonderfully sweet and chewy tooth to the dish.  Once you try one, you’ll never go back to those leathery, pale-by-comparison versions found in the deli section of the supermarket again.

7 – Panko Breadcrumbs - I know I’m not the first to say it, and I definitely won’t be the last, but panko breadcrumbs are amazing.  They are leaps and bounds beyond those dry, mealy, stale-tasting tubs at the grocery bakery counter, and actually have a decent crunchy/flaky texture.  A handful tossed over baked macaroni or lasagna is a beautiful thing.  Mixed with parmagiano, parsley, wheat germ, cayenne and some salt and pepper, they make a kickass coating for oven-fried chicken tenders.  They provide pleasing texture to meatballs, and even contribute a slightly nutty, yeasty flavor.  Yum!  If you haven’t already, try substituting them for regular crumbs in your favorite recipe today, and marvel at the difference!

8 – Stone Ground Unbleached Hard Wheat Flour - I’m a bit of a flour purist (some might even go so far as to call me a flour nazi).  I like my flour to be as close to it’s natural state as possible, (because that’s when it contains the most nutrients and health benefits) and that’s why I try to ensure that it’s as local and natural as possible.  You won’t find any Robin Hood or King Arthur flour in this foodie’s house.  No, the breads that I bake are all made from organic artisanal flours from Ontario and Manitoba.  From pastries, to pastas, from loaves to coatings, flour is a supporting actor in a myriad of dishes, and considering how much flour (through bread) we (and the Bride of Frankenstein) consume on a weekly basis, it just had to be on the list.

9 – Dried Porcini Mushrooms - The Everyman is not at all a fan of mushrooms (but I am), but he never minds the flavor of porcinis.  When ground into a powder they give a subtly smoky, earthy flavor to almost any dish.  Rehydrated, they make an excellent base for a pasta topping or sauteed mushroom bruschetta.  And don’t throw out that soaking liquid either; a quick strain to remove the sediment and you’re off to the races with a deep, flavorful liquid that can enhance and sauce, stuffing or marinade.

10 – Miso Paste – My somewhat limited grasp of Japanese culture may mean I’ve gotten the concept of umami entirely wrong, but to me, miso paste exemplifies my understanding of umami (the 6th taste).  It’s salty, smoky, savoury, meaty and has that all around oomph that just makes you want to keep eating.  Swirling it into hot water with some seaweed and cubed tofu can make a western version of the sushi bar classic, miso soup.  Dissolving it in a mixture of chicken broth, sesame oil and soya sauce makes a delightful coating for a tangle of udon noodles.  Brushed on as a crust for seafood or fish, it makes a wonderful accompaniment to their briny flavors.  It’s definitely an accessible way to add a bit of Japan to your everyday meals.

11- Bulgur – It seems to be a grain that’s often ignored, but bulgur is a culinary powerhouse.  When properly flavored, it makes a convincing substitute for meat, to the point that I’ve completely substituted it into the Everyman’s stuffed peppers at times and he’s been unable to tell the difference (and probably won’t even realize until he reads this).  When hydrated it can be used in a manner similar to couscous, or cooled and combined with vegetables and vinaigrette for a cold deli-counter style salad.  Cooked with a bit of milk and cinnamon, it challenges the idea that morning breakfast need be made of oatmeal.

12 – Multigrain Pasta – Until the Everyman and I started making a (healthier) version of Tyler Florence’s ultimate spaghetti and meatballs, we never really consumed a whole lot of pasta.  Even now, when it’s the primary vehicle for clearing the freezer and using up the plethora of sausages I made, we probably only have it 2 0r 3 times a month.  But it’s one of those things that since we’ve made the switch, I find it hard to go back to eating white flour pasta.  The nuttiness and depth of flavor that you get from a whole wheat or multigrain pasta is no match for its paler cousin.  And (while it may all be in my head) it seems to have a knack for absorbing flavors and sauces better.  Healthy for you and tastier?  You bet!

13 – Parmagiano Reggiano – I mentally debated whether to include this over chilis en adobo but I decided that based on frequency of use the parm had to win.  A culinary beast, there’s really very little that isn’t improved by a grating of the stuff.  It makes pastas very happy, and creates a superb crust.  Grate onto a Silpat and blast in the oven for a minute and it becomes a frico, universally known as the ultimate cracker.  A handful tossed on a focaccia destined for the oven returns golden, salty and delicious.  It’s the epitome of a culinary staple; kept well wrapped in the refrigerator it will last indefinitely, and a very little goes a looooooooong way.  If you don’t already have a chunk, I suggest you run, not walk to get some.  It’s also a pretty amazing cheese for eating out of hand, but be careful, because once you start, it’s hard to stop.

So there you have it.  These are the 13 things that alone or in combination form the basis of my foodie flavor profile.  Some are flavors I’ve been cooking with for years, while others are relatively new to my repertoire.  It’s amazing to see how far we’ve come since my grandmother’s generation, when pantry staples might have been some Minute Rice and stock cubes.  Reading my list again started to make me feel a bit pretentious, but I prefer to think of it as being a bit more global. All of these impart something unmistakable and enjoyable to this foodie’s cuisine and I’m sure that if I wrote this column again in 5 years, my palate might have moved on from some flavors, but I’d be willing to wager that the majority would still be here.  If anything, I’d probably have to expand the story to The Foodie 26! These items combine into something uniquely me.  What flavors make your cooking uniquely your own?

Until next time…

As we enjoyed a dinnertime nosh, we started talking about some of our favorite foodie TV hosts of all time.  It became apparent to me a long time ago that people’s tastes in television personalities are as varied as their tastes in clothing.  My mother, for instance, loves Martha Stewart (creepy), The Two Fat Ladies (weird and unhealthy) and Ina Garten (uber-annoying).  Then there are people who enjoy Guy Fieri (so I’m told) and Rachel Ray (I have no idea why).  One thing that the Everyman and I agreed on was how awesome it would be if they gave Ted Allen and Jeffrey Steingarten a show of their own.  It would be like a modern version of the odd couple… only foodie-focused.  It got me thinking about who would make my list of top TV personalities… so in no particular order, let’s find out, shall we?

1- James Barber - A perennial favorite in my household growing up, James Barber was a character that was easy to love.  Though it’s likely he was always pickled-drunk, he was entertaining and amusing, and had much to do with inspiring my love of cooking and food over the years.  To watch his show now is both reminiscent and horrifying; it’s a wonder that I never noticed how unsanitary cooking shows used to be back then.

2- Alton Brown - A man of many talents and one for all seasons.  Whether laughing along to bad jokes or skits on Good Eats, or being captivated by his Feasting on Asphalt (or Waves), Alton Brown is as approachable and charismatic a host as you could hope for.  He’s educational and fun, and seems like the kind of guy I’d like to talk to over a beer (if I drank beer).  I won’t comment on his appearances on Iron Chef America, because I like to pretend they didn’t happen.

3- Ted Allen - Trendy enough for the younger generation (due to his tenure on QEFTSG), but non-threatening enough that your grandmother could fall for him, Ted Allen is a lovable, foodie TV fixture.  I mourned the loss of him during season 5 of Top Chef, but was taken by his new Good-Eats-meets-Popular-Science show Food Detectives.  I hear great things about Chopped too, but have yet to see an episode here in ass-backwards Canada.  From what I’ve heard about it though, it sounds awfully similar to the show that personality #9 hosts.  Plus, he’s not nearly as creepy looking when he’s in motion!

4- Jeffrey Steingarten - While he has yet to be granted a show of his own, his appearances on Iron Chef America are usually the only reason I’ll tune in.  I set the Tivo to record and fast forward to 15 minutes in – the point where they introduce the guest judges.  If Jeffrey’s on, chances are I’ll continue watching.  If Jeffrey and Ted Allen are there, I can’t not watch every gory moment.  The two of them together are like a train wreck that you just can’t tear yourself away from.  Never before has a curmudgeon been quite so entertaining, though I’m still trying to figure out how he managed to become so damn famous in the first place…

5- Chen Kenichi - Smiley and round like a benevolent Buddha, Chen Kenichi was the reason I continually watched Iron Chef Japan.  While incredibly kitschy, Iron Chef Japan filled a niche during the Food Network’s start up years.  The yellow-coated chef invariably stir-fried you with his wok, dishing out intriguing and (probably) delicious Szechuan specialties.  The best part; watching him prepare his long-held family recipe for spicy Szechuan sauce that would be served on everything from spot prawns to pork belly.  The “super secret” recipe passed down to him by his father (whose name was also Chen Ken-something incidentally) seemed to make an appearance once every 3 or 4 episodes.  To my mind it’s hard to keep a recipe a secret if you’re broadcasting it all over national television all the time.  Watching him flip, flop and maneuver the giant wok and spoon was always good for a laugh too.

6- Jamie Oliver - As a man with an infectious personality and an endearing accent, it’s hard not to be smitten by Jamie Oliver.  While there’s no doubt in my mind that some of what he does on TV is pure posturing, you can tell that the majority of his persona is genuine.  I watched him on and off during his early years, but never really caught the bug until his Italian Escape.  From there came the Fifteen project and School Dinners.  Jamie At Home is my favorite one yet, especially when his gardener (whom I’ve nicknamed gentle Ben) happens to be on.  The only person missing from the plot line would be my favorite Jamie accomplice; his second “father” Gennaro.  He’s probably not included because he’d steal every scene he’s in.  Down to earth and humble, I predict that Jamie Oliver will be the man who ends up re-educating our lazy-ass society on the pleasures of cooking.  He makes this list partially of his own accord and partially based on the quality of the people that surround him.

7- Tom Colicchio - What would Top Chef be without Tom?  From his witty repartee to the surgical precision he uses to slice and dice his food, there’s plenty of reasons to like the man’s mannerisms.  While a larger-than-life kind of character, he has a way of exuding a quiet presence without detracting from all the talent he’s there to showcase.  It’s not easy playing second banana, but Tom manages to make it look like a walk in the park.  I often think of him as America’s version of Jamie Oliver, though not quite as charismatic.

8- James Chatto - While the man is a stellar journalist in his own right, most people probably don’t even realize that James Chatto also hosts a TV show.  The Chef’s Domain is an awesome little piece of Canadiana that was picked up by the Travel Channel last year.  An 8 part miniseries, Chatto narrates the entire documentary as he visits amazing restaurants across the country to showcase their unique quirks and talents.  After watching this show I’m convinced that someone should give James Chatto his own television pulpit.  I was over the moon enough when I found out he’d started his own blog.  More often than not I like to watch this show simply because listening to him talk can be extremely relaxing.

9- Matt Weaver - We live in a digital age, so I decided that my list would not be complete without a few TV show hosts that are broadcast on the internet as well.  In Matt’s case though, I believe his show was picked up by a US network (ON Networks) that we just don’t get here in Canada.  On Stump The Chef, each week Matt is given 3 disparate ingredients which he must then use together to create delicious and cutting edge cuisine.  As I alluded to earlier, it almost seems like Chopped developed their concept after watching this show.  A typical ingredient offering includes french fries, liver and olives which are transformed with stunning results.  Matt’s funny and goofy attitude towards this weekly self-inflicted plight, non-sensical guest judges and amazing creativity make this little-known chef from Austin one of a kind.

10- Anna Wallner & Kristina Matisic - I’m sure a lot of people are going to wonder why these two ladies made my list.  The truth of the matter is that watching Anna and Kristina on The Grocery Bag often makes me feel better about myself.  The premise of their newest show is to review a cookbook by preparing a sampling of its recipes in one afternoon and then serve the results to a local chef who is an expert in that particular field of cuisine.  Never have I seen two people fail so consistently or so often – especially on television.  That in itself is what makes these two comic gold.  Though they clearly have minimal skills in the kitchen, they never let that stop them from trying, and more often than not, hilarity ensues.

11- Kenji Alt - Though I’m sure this is another name that isn’t a household one, I’d be lax if I didn’t mention Kenji Alt.  I first became acquainted with his work through the Cook’s Illustrated Test Kitchen podcasts I download, but more recently have seen him pop up all on his own on A Hamburger Today.  My favorite Kenji clip involves him documenting the process required to recreate Heston Blumenthal’s “Blumenburger”, a 30+ hour ordeal that in the end seems to not be worth the effort (like many of Blumenthal’s recipes).  Also not to be missed is his recounting on A Hamburger Today of his burger bender, or to the uninitiated, trying to consume 12 burgers in 8 hours.  Now that’s some serious foo-dedication!

12- Ming Tsai - I credit Ming Tsai with teaching me that Asian food need not be intimidating.  His quietly, patient personality persuaded me to explore Asian ingredients and combine them in new and interesting ways in my everyday life.  He also belonged to the first wave of Food Network hosts, which means he deserves a good deal of respect, even if he has now been relegated to PBS.  In my opinion PBS is usually where all serious chefs end up anyway.  Unlike the Emerils and Bobby Flays of the world, (who definitely have their place) it seems to me that place is in the realm of “eatertainment”.  While he may not be what most would consider a commercial success, Ming Tsai seems to conquer the food world on his own terms, and gets bonus points for delving into the ever-increasing issue of food allergies, something the general public knows too little about.

13- Aida Mollenkamp - I first noticed Aida during a Chowhound podcast called Chow Tips.  Since then she’s become a regular on my ipod and Google Reader account (since she also writes articles for Chowhound).  She’s engaging, smart and concise, and a great source of info for little known kitchen tips and tricks.  Want to know how to soften butter, or what implements every kitchen needs to have?  Aida can help – and provides enlightening answers along the way.  I hear she may even have a Food Network show in the works too – which means she’ll finally be able to reach a wider audience.

I must say it disheartens me to note how few women there are on this list, but truth be told there aren’t a lot of women in food on television that I can relate to.  Years ago when they announced that a woman would finally become an Iron Chef I was ecstatic.  Once I saw it was Cat Cora, I was disappointed; in all honesty she’s really just the American version of the Prince of Pasta.  For those who may be surprised at my omission of Julia Child, let me just say this.  While Julia is one of my favorite (larger than life) personalities of all time, I’ve never seen more than a few snippets of her television programs.  As much as I love her as a person, I would be lying if I put her on this list when I barely ever watched her show.  It’s one of those things that my generation sadly missed out on, though maybe one day someone will start playing reruns.

Well, that’s the list, I hope you enjoyed it.  If you agree (or disagree) with anything I’ve posted, drop me a line or leave me a comment – I’m always up for some healthy debating.

Until next time…

This also dovetails nicely with another addition to Foodie and the Everyman that I’ve started called The Foodie 13.  The Foodie 13 will be an ongoing series of lists about 13 really neat things in specific categories, that I intend to publish several times a month.  For our first Foodie 13, I thought I’d pick a subject that is near and dear to my heart; cookbooks!

So, without further adieu, and in no particular order, here are the 13 cookbooks I can’t live without:

1- Charcuterie by Michael Ruhlman and Brian Polcyn – There’s much that can be said about this great book, but primarily it’s the one I credit with sparking my carnivorous love affair.  After less than 10 minutes of paging through the book I was already plotting exactly where in my shoebox apartment I could fit a Bradley smoker.   Each new recipe I try from the book spurs me on to try even more.  A real winner.

2- Perfect Scoop: Ice Creams, Sorbets, Granitas and Sweet Accompaniments by David Lebovitz - A fantastic book laced with great recipes for enjoying the simple pleasure of homemade frozen desserts.  Since purchasing this book I’ve sampled approximately 20 of the recipes, and not one of them was bad.  The pear sorbet is definitely a recipe of note, as are the spicy, crinkled speculaas cookies, that are meant to be folded in to recipes but are amazing in their own right.

3- Local Breads by Daniel Leader - This is the most recent purchase on my list, so I can’t vouch for a very large percentage of the recipes yet.  From what I’ve already sampled and pored over pictures of though, it’s clear to me that this is a book worth having, as it conjures up an intense hunger every time I read it.  The pictures peppered throughout the book are colorful, rustic, and absolutely delicious.  And the Parisian daily bread is to die for, and as I’ve said before is worth the cost of the book alone.

4- Chocolate Lover’s Cookies and Brownies by RH Value Publishing - My first real cookbook; that’s something a girl never forgets   In reality I purchased this book as a Christmas present for my dad at a book fair some 20 years ago, somehow all these years later I ended up with a copy of my own.  The book helped us bond while preparing one of the best recipes in it, the peanut butter jumbo.  I also became quite notorious at a former workplace after bringing a pan of pecan toffee bars in for a potluck and having them proclaimed to be “sex in a pan”.  That alone makes it a keeper in my book.

5- A New Way To Cook by Sally Schneider – At the time this was published it seemed like such a revolutionary concept to me.  It was also the most minimalist and chic-looking cookbook I had ever seen, thus I had to have it.  As it turns out, the book is also full of flavorful little tidbits about how to make food better for you without sacrificing flavor.  And it’s got a bitchin’ recipe for slow oven roasted crispy duck, too!

6- The Joy of Cooking by Irma Rombauer - No matter what the task at hand, 9 times out of 10 any questions or qualms can be solved by a quick flip through the Joy.  Its iconic red dot on a white cover is a beacon that signals us to come home to the dinner table more often.  A masterful collection of concise instructions with numerous possible variations.

7- Cookies Galore by Jacqueline Bellafontaine – Over the years this had become my go to book when it comes to baking.  With its multitude of recipes and styles it’s easy to find a cookie that is just right for any occasion.  The lavender shortbread is a must-try, as are the classic oatmeal chocolate chip cookies.

8- The Complete Book of Small Batch Preserving: Over 300 Recipes To Use Year Round by Ellie Topp - In our modern lives of fewer family members and longer work hours, sometimes you just need to have the option to do things in little.   This book makes it easy to enjoy the best that the season has to offer in more manageable 2000-era family-sized portions.  The pickled jalapenos are muy piquante!

9- Home Cheesemaking: Recipes For 75 Delicious Cheeses by Ricki Carroll - For everything you ever wanted to know about cheese and dairy in general.  I may not have mastered the art of bufala mozzarella yet, but by owning and using this book, I feel like I’m getting that much closer.  Plus, it teaches you how to make your own butter at home; who would have thought it could be so easy?

10- The Food of Italy by Claudia Roden - A book that delves deeper into the regions of Italy than most, and the one I consistently use whenever a yearning for gnocchi happens to strike.  It may be short on pictures, but it is certainly long on taste.

11- How To Cook Everything by Mark Bittman - Because it’s as far-reaching as it sounds.  Mark builds up the knowledge slowly, coddling the reader like a poached egg in a water bath.  Simple and straightforward, it’s another book that is a must have in the kitchen, right next to the Joy.  Now put mine down and get your own copy!  Makes a great gift for first time cooks!

12- The Food You Want To Eat by Ted Allen - The majority of the photos may be evocative of a creepy pervert, but Ted’s quest for comfort food perfection is nothing short of admirable.  He’s witty and entertaining, and really does make food you’d want to eat.  If you don’t know how to make a great roasted chicken,this is a good place to start.

13- The Good Cook Series by Time Life Publishers - While technically cheating (the series has 28 volumes), this is the definitive kitchen encyclopedia for me.  The recipes may be old, fat-laden and no longer de rigueur, but there is no better reference point for old school techniques than these books.  Difficult to find but worth their weight in gold, there’s no doubt that these books will make you a better cook.

And that concludes our maiden voyage of The Foodie 13.  Stay tuned for another installment in the coming weeks.  Hope you enjoyed it!

Until next time…

In previous posts I’ve alluded to one of these; his bread and butter test.  Whenever we are brought a bread basket in a restaurant, the first thing he does is test the butter to see if it’s hard or not.  You see, there’s almost nothing worse when you want a piece of bread and butter than not being able to properly spread the butter on your bread. Or as the Everyman puts it, you end up breaking your bread by exerting so much buttery force.

Coincidentally, I also have a list… the bread and butter thing happens to be on mine too, but there are others, which I’ll outline below.

Restaurants that do not have websites.  Honestly, let’s get real here.  It’s the 21st century, and everybody and their grandmother are on the internet these days.  There is no valid excuse for a restaurant not to have a website in this day and age.

Advertising menus on the website that are no longer being served.  This is probably the one that drives me the most nuts.  If I decide that I want to go to your restaurant, I’m going to visit your website to review the menu (see above).  Once I review your menu, chances are I’m going to have my heart set on certain dishes.  There’s nothing I hate more than showing up to a reservation, sitting down and seeing nothing I want on the menu because it’s not the same one I looked at 24 hours ago.  If you must change your menu with the weeks or the seasons, do us all a favor and change your website on that schedule too.

Unreliable servers.  This category covers a multitude of sins.  Think servers who don’t notice when your wine or water glass are empty, those who forget to bring you cutlery, or the ones who accidentally misplace your order.  Incidentally, this also includes the special breed of Siberian servers that are popping up more and more these days.  If it’s been more than an hour since you popped by my table, something is wrong with this equation and your tip is probably going to be proportionately affected.

Leechy servers.  On the other end of the spectrum, there are also servers who can’t grasp the subtle nuances of customer interaction.  Don’t hover.  Seriously.  If you don’t know how to not crowd your guests and let them enjoy a meal and some good conversation in peace, you probably shouldn’t be a waiter in the first place.

Overly pretentious menu jibberjabber.  If I’m in your restaurant and reading your menu, you’ve already won me over.  It’s highly unlikely that I’ll get up and walk out once I’ve sat down for a reservation, so keep the deck stacked in your favor by dropping the 25 syllable menu descriptions.  Your food can be fussy if you want it to be, just make sure your menu gets to the point.  Simple is good; remember that.  The only exception to this rule; if your menu is written in haiku.

Favorite haunts being overrun by “hipsters”.  As much as I love Toronto Life and James Chatto, sometimes I dread seeing write ups of my favorite restaurants inside.  Once the arbiter of foodie-cool has put his seal of approval on a place, it seems like it always becomes overrun with an annoying array of hipsters.  These are the ones who couldn’t give a fig about food, but are taking up my table space because it’s the new place to be seen.  Ungh.

Restaurants that require the waiters to “crumb” tables.  Don’t get me wrong, I totally understand that this is part of classical french dining room service.  It’s just that in order to properly crumb a table, the waiter has to swoop in much too close for my liking, and this forced intimacy with a complete stranger is very awkward and let’s face it; there’s nowhere to get away to when they’re doing it either.

Bread and butter mishaps.  We’ve all been there.  Perhaps you’ve been sitting at your table for half and hour and the waiter hasn’t so much as deemed to drop off a bread basket.  Or if you managed to get a bread basket, the butter that came with it is ice cold and ends up tearing the delicious crumb during spreading.  Or my favorite, you bite into a piece of bread only to find that the knife that sliced it wasn’t wiped off well enough so it left a soapy residue on your bread.  Eww.  Soft butter and clean bread are some of life’s simplest pleasures, so make a point of providing them to customers every time.

Requiring both members of a dinner party to order the tasting menu.  I know there are some practical reasons for this at restaurants, namely not having the other member of your party watching as you eat through 3 courses while they mindlessly nibble on their appetizer.  This is a big issue for me though.  I can’t even count the number of times that we’ve gone out to dinner and I’ve wanted to have a tasting menu but been told I can’t because the Everyman wasn’t ordering one too.  The Everyman will very rarely order a tasting menu because he has a nut allergy and also won’t eat seafood or fish, so relegating me to the regular menu when I want something special is a) not fair and b) a pretty sure way to ensure that I won’t come back to eat at your restaurant again.

Not having house-made desserts.  Yes, it’s true that not everyone can be the pastry wizard that Duff Rosenberg turned out to be.  But you know what?  Ordering desserts in is a cop out.  If I’m coming to your restaurant, I want to see what you can do through all courses, not just the savoury ones.  It doesn’t take much effort to make a homemade ice cream or gelato (I should know, I make them all the time) or even bake up a plate of cookies.  Don’t be lazy.  Let’s really see your creativity at work.

And last but not least…

Cold restaurants.  Regulate the temperature in the room; nobody wants to eat dinner in Antarctica.  There’s nothing that ruins a meal faster than silently cursing that I gave up my coat because it’s too bloody cold to hold my utensils.

That’s pretty much my laundry list of bad restaurant behavior.  Is it asking too much to hope that some of the offenders might read my site and change their ways?  I guess only time will tell.

Until next time…

In no particular order, they are:

1- Trying bone marrow for the first time. A long time ago when the Everyman and I went to Thuet for dinner an adjacent table had ordered a marrow appetizer.  I remember being thoroughly disgusted at the time.  Then I read Service Included by Phoebe Damrosch and experienced the sexification of the humble bone.  She doesn’t spend a great deal of time discussing the subject, but a passage about a bone marrow taste-off had me yearning to find out what all the fuss was about.  Perhaps later this year I will get the chance.

2- Experimenting with offal. I dabbled a bit during our numerous trips to Cowbell where it is almost unavoidable due to their nose to tail philosophy.  This year I plan to test the waters a bit more.  One of the restaurants that had been a contender for the big anniversary dinner (Noce) had a tongue preparation on the menu that I wanted to try.  I think I may be one of the only people left on the planet who is not enamored with the mighty fois, though I do love a good pate.  More than anything I’d just like to push my borders a bit more and see what else is out there.  One person’s scraps are often another’s delicacy after all.

3- Branching out in the game game. The Everyman is a self-professed game lover.  Whenever he sees any game on a menu it forces him to rethink his decision to have the status quo (steak).  I quite enjoy duck (hardly considered game anymore), cornish hens, quails, bison, kangaroo and elk, but the game is more often than not relegated to tertiary status when it comes to my potential menu options.  I’d like to break away from that self-imposed constriction and see what else is out there in the wild world of game.  I think I may even have reached the turning point where rabbit has stopped being cute and could possibly become edible.  Only time will tell.

4- Buying more “weird” fruits and vegetables. Last year I was inadvertently introduced to  kohlrabi, chard, and sunchokes through our organic grocer and granadillas by the Everyman (who took me literally when I requested him to bring me back a new “weird” fruit from the store at lunch one day).  It’s amazing to think sometimes how a new culinary adventure is sometimes no further than your corner grocery store.  This year I’d like to not only increase my intake of whole fruits and veggies (always a noble goal) but up the quotient of strange, new ones too.

5- Eating more vegetarian meals. Before I met the Everyman I tended to eat a vegetarian diet most days of the week and only cook meat once or twice.  This had nothing to do with altruistic principles involving organizations like PETA, or even budgetary constraints.  It was simply a matter of most meat dishes I would want to eat being more involved than I wished to undertake for a solitary supper.  The Everyman does indeed love his meat (hence his being christened the Everyman) but we have both discussed the possibility of going vegetarian more often for no other reason than our health.  It looks like it may be time for me to dust off my old copy of Sally Schneider’s tome A New Way To Cook. This is an amazing book whose guiding principles include substituting crap for healthful fats, and reexamining meat as more of a condiment or flavoring to a dish rather than its centrepiece.  It is an outstanding guide and if you haven’t yet read it, I strongly suggest that you should.

6- Savor every bite. I do love love love my food.  And I try to make sure that I really enjoy whatever I let pass my lips (lest it spend a lifetime on my hips, snerk).   But as it is with most people these days, life is getting busier, work and home are more hectic, and more often than not meals end up being spent in front of the idiot box or computer screen rather than at a table with good company.  The simple act of sitting down at a table seems to discourage the extremely mindless eating that happens when in front of an inanimate screen.  This year I intend to spend more time slowing down and drinking in all the sensory pleasures of my meal and company and less time shoveling food into my piehole.  Bonus points if this strategy helps to whittle away a few pounds too.

7- Go on a culinary vacation. It could be somewhere as close as Prince Edward County or Niagara, or as far as Spain for tapas and a chance at Ferran, or even Heston in London, or Thomas in the Napa Valley.  Regardless of the place, I strongly hope to make a culinary pilgrimage of some kind this year.  The holy grail would be France or Italy, but I’d need more time than I have vacation days at the moment, so that dream will have to wait a little longer.  I wonder if I could convince the Everyman to do one of those staycations at a farmhouse in Europe… hmm…

So, those are the lofty goals for ’09.  We’ll have to wait another 364 days to find out how many of them I’m able to stick with, but it’ll be fun trying nonetheless.  Look for a summary of books I loved in 2008 to appear in the next week or so.

Until next time…

So, without further adieu, let’s jump right into my favorite new foods of the year;

1- Beef Shortribs – As the Everyman succinctly reminded me the other day, until I tried them at Cowbell I never did much like the shortrib.  It’s true, but what a convert I am.  Now I must have them at least every 2 to 3 weeks or else I feel like I’ll go batty.  I even convinced the Everyman to prepare his version of something I saw on Brad Long’s Veritas menu; a grilled cheese and shortrib sandwich.  Heaven is a shortrib bounty.  It tastes almost exactly not like a hamburger, in grilled form.  Delicious.

2- Carpaccio – I always have loved raw fish, but this year was really when I finally turned on to raw meat.  I still can’t stomach tartare; it must be the egg that’s the problem.  And again, this transformation is primarily due to Cowbell and Brad Lamb.  I first had an amazing beef carpaccio at The PT Club which started my intrigue with the dish, and then fell completely in love once I tried a few variations at Cowbell over the summer.  I think we can safely say that my mantra for 2008 has become Eat. More. Meat.

3- Pork Belly – I’ll be honest.  I used to hate pork belly.  Really, really strongly hate it.  Then one night I had it at Globe Bistro with a couple of sea scallops and thought, hmmm, this is pretty darn good!  Then there was a low period where I hated it again after I had it at Treadwell (which I’d like to reiterate from my post on it is completely overrated).  But I persevered, and now I actually like it.  It’s rich for sure, but in small doses you just can’t beat it.  I even had some fun this year cooking with it at home; though I will say if you’re inclined to try that, good luck, it’s really hard to find in Toronto even at high quality butcher shops.

4- The Hamburger – OK, before anyone gets bent out of shape, let me clarify this.  I know hamburgers are not new and I have always enjoyed a good one (or cheeseburger for that matter).  What I am trying to say is this is the year that I became fully obsessed with all things relating to them.  I believe this can mostly be attributed to a little website I’ve mentioned before called A Hamburger Today.  My discovery of this internet treasure is directly proportional to how frequently I now consume and dream about the humble hamburger.  Mmmm, I could sure go for one of those right now.

5- Kohlrabi – When I first encountered this strange-looking vegetable I was absolutely baffled.  What was this purple alien thing in my farm share?  How does one eat it?  What parts are meant to be thrown away?  Well, after much frantic searching on the internet I did in fact find out what it was.  A simple, shredded salad was all it took for me to start to love this vegetable in a big way.

6- Saskatoonberries – I’d always known about Saskatoonberries (having grown up on the prairies) but I often wondered if it wasn’t just some regional name they’d made up for blueberries.  Well, this year I actually tried some at the Food and Wine Show, and I can vouch that they are an entirely different thing.  I’d actually be inclined to say that they are really just blueberries, but better.  And apparently they are even better for you than blueberries are, so how can you go wrong with that?

7- Boutique Cheeses – I love cheese.  I always have.  I could be eternally happy with a nice plate of cheese, some homemade bread, and a carafe of wine.  This year I became a patron of the Cheese Boutique, which I’d always heard great things about, but never went to.  The Boutique has guaranteed that I will have a lifelong relationship with Mimolette and Running With The Bulls, which is an amazing sheep’s milk cheese bathed in olive oil and rolled in rosemary.  Sigh.  I need to get some more of that.  Right NOW.

8- Artichokes – This is another item that I did enjoy before which has blossomed into a full-on love affair in 2008.  Prior to 2008 I can honestly say that the only artichokes I’d encountered came out of cans or jars filled with oil.  And those things have their place, (somewhere) but now I’ve seen the error of my ways and have learned to love the ‘choke.  It may have something to do with the delicious things you can dip the petals in while you eat them too.  But, I know it’s more than just that because it’s prompted me to investigate how to grow my own next year.  I didn’t think it was even possible to grow artichokes in Ontario until my farm share this summer brought me some local ones.  Now this has become my quest.  So a great deal of the credit for turning me on to this sweet veggie delight goes out to my fantastic organic delivery guy.  He’s broadened my food horizons so much in the span of one year and I’m always grateful for that.

9- Tomatoes – Hmm.  What can I say about tomatoes?  A little-known fact about me is that growing up I hated tomatoes.  I would only eat them as ketchup or bruschetta.  I know, you’re wondering how can you like bruschetta but not like tomatoes???  Well, my mom is a chef, and she made a mean bruschetta, and I think I tried it at such a young age that I didn’t really comprehend that it was composed of tomatoes.  As I’ve gotten older I began to enjoy the pleasures of caprese salad and a good Sunday gravy (as the Italians call it), but it still wasn’t what I’d call an obsession.  This year I grew my first tomato plants at home (as evidenced by the mass of postings relating to tomatoes on this blog over the summer).  I think that was the turning point.  As so many people will tell you, a homegrown tomato tastes absolutely nothing like that trash you get at the grocery store.  Even the kind you find at fine foods stores cannot compare to something you pick and immediately eat.  I spent the greater part of 3 months eating almost a disgusting amount of tomatoes because I didn’t want to waste what I had grown.  Tomato salads, toasted tomato sandwiches, tomato pasta, and on and on.  And then I got really crazy and bought 3 bushels of tomatoes to turn into various canned or dried products.  I’d say 2008 solidified my status in the I HEART TOMATO club.

10- Sunchokes – Last, but definitely not least is the sunchoke.  Until this year I had only a passing interest and peripheral knowledge of this vegetable.  Our dinner at Eigensinn Farm was possibly the first time I ever tried one.  While I thoroughly enjoyed it, it’s fair to say that I enjoyed everything I tried there that night.  It wasn’t until a dinner I had at Grace about a month ago that I truly realized the potential.  That review will get posted soon, but I can assure you that it left enough of an impression on me to investigate the growing conditions required for this one as well.

Well foodie folks, that’s my 2 cents on 2008.  Maybe you agree, maybe you don’t.  Maybe nobody’s even reading this thing yet.  In any case, I hope you enjoy.  I’m sure there are tons of other great foods I forgot to mention, but I’ll get around to it soon.

Happy Holidays and until next time…

Colborne Lane

Treadwell Farm To Table

Gilead Cafe

Alinea

Moto Restaurant

‘wichCRAFT

Jamie Kennedy Wine Bar (there’s a story behind why I haven’t been here yet…)

Frontera Grill

Grace Restaurant

Phil’s Original BBQ

Cluck, Grunt and Low

And I could probably go on and on.  But in the interest of not boring people to tears, I won’t.  I think the first place I will inevitably knock off the list is Treadwell or possibly Gilead.  If I can work it right, I think I’m going to try and get to one of them next weekend.  Lord knows with all of the recent turmoil in my personal life, I could use the downtime.

I’ll let you know how that works out.

Until next time…