Posts Tagged ‘pesto’

Peas Please

Pea Shell Pesto

I don’t like to see good food go to waste.

So whenever I buy some from my local farmer’s market or get a delivery from our farmshare, I’m always hyper aware of the imaginary ticking timer that hovers above all of our food.  Each and every time I open the fridge is a reminder to use it or lose it, which is probably as much a holdover from my hungry years as a desire not to be flippant with my finances.

Recently while shelling a few quarts of peas I thought it seemed like such a shame to throw away close to 80% of the veg (the pod) and thus decided to explore ways to repurpose them.

But the bag full of cleaned empty pods sat in the crisper of our fridge for a few days while I tried to work something out, taunting me with the possibility of spoilage daily.

And then it hit me… if I just steamed the empty pods a little, their fibrousness would break down enough to make friends with my high powered blender.

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We Is Like Peas And Carrots

Mine

For Meatless Monday, I thought it would be fun to try meatless pizzas for a dinner that would be vegetarian without feeling spartan or limiting.

When the Everyman and I used to live at our old house, we did pizza nights all the time because we had a grocery store in the bottom of our building with hot and cold running toppings at our fingertips.  We still occasionally make homemade pizza, but prepping dough tends to require advance planning, so it’s generally not as often as either of us would like to.  Yet every time we do, I kick myself for not thinking to do it more often because aside from dough time it’s a quick, easy dinner that’s adaptable to any variety of tastes and styles.

Yesterday I was on the ball (both literally and figuratively) and mixed up a batch of dough before leaving for work, so by the time we got home all that was required was to warm the dough to room temperature, preheat the pizza stones and determine what would make for a tasty veggie combo.  After discussing just that on the drive home, it sounded like a more prudent idea would be to make 2 individual pizzas suited to our unique tastes rather than trying to compromise on 1 larger veggie pizza.  While the Everyman ran out for some last minute extra cheese, I assembled a toppings bar for us to build our ideal pizzas.

My pizza (above) is like me; complex, off-beat and unique.  It begins with a blend of pesto and blue cheese forming a tangy green base, then it’s scattered with asparagus tips, smushed figs and bocconcini.  A shower of mozzarella shreds, cracked pepper and oregano finish it off.  It wasn’t until after the pizza was done that I realized I’d accidentally left off the shiitake mushrooms I re-hydrated.  No matter.  This pizza was a thin crust marvel, and though non-traditional, it struck just the right balance between savoury and sweet for me.

His

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Comfort Food, Foodie Style

Comforty Delicious

Earlier this year, the Everyman and I had a mostly forgettable dinner at Noce during Winterlicious.  At the time I thought it was quite a shame, because I’d heard nothing but good things about the restaurant prior to our visit.

The one bright spot in our meal was a creamy polenta dish with a sausage ragu that the Everyman literally inhaled.  The other night while trying to come up with something appealing to make for dinner, that particular dish came to mind.  It had a richness of flavour to it that was wholly comforting in its simplicity, like being wrapped in a warm, fluffy blanket on a cold winter day.

Comfort foods are usually creamy, somewhat fatty, protein-laden dishes, and while I enjoy all of those elements, I have been trying to make a shift toward slightly healthier, less meat-centric dishes lately.  With that caveat, I intended to create a dish that had all the impact of its comfort food counterpart, but lighter and exhibiting a refined elegance.  I knew it wouldn’t be easy, but I was confident that I could pull it off.

First I started a pot of chicken broth and milk to boil.

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The Foodie 13 – Pantry Essentials

Human beings are creatures of habit.

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.

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