No.6 - Arugula & Apple Salad with Caramelized Walnuts

This is Betty, she's been helping me in the kitchen and giving me tips about blogging. Check out her tin man tights.


Since school let out and my last post, two recipes have been printed and I went on a vacation to [the] Hampton[s]. Sorry there are no photos to show for it, I was sick. Being sick, I ate sick people food mostly, but baked a couple things for my hosts to enjoy. These recipes will be posted shortly. A friend kindly distributed the salad recipe (below) for me in my absence. She's been drawing pictures with beet juice--she started with red food colouring (yuck!)-- using her tongue. Upon returning I released Rhubarb & Strawberry Compote with Fresh Mint.

Arugula a.k.a Rocket is a spicy leaf with a peppery-mustardy flavour. Most people I know don't like it to the same degree as brussel sprouts--I suspect this is because we like out greens mild and crisp--but I think it's absolutely delicious! If you find it too strong, mix it with milder greens for a pretty springtime mix. This recipe makes 2 large servings, multiple the recipe for an impressive dish to serve guests or bring to a potluck.

Warning: this salad leaves your breath stinky, but its totally worth it. Suck on a peppermint afterward to freshen your breath and aid in digestion. Another option is to reduce the amount of shallot or use green onions.

Ingredients:
4 cups arugula/mixed greens
1/2 cup crumbled goat, gorgonzola, or shredded cheddar cheese
2 Granny Smith or other tart apples, cored, thinly sliced
1/2 cup pitted dates, sliced
1 shallot, minced
1 cup Caramelized Walnuts -1 cup walnuts, chopped or halved, 1/3 cup sugar, 2 tbsp. balsamic vinegar
1/3 cup olive oil
1.5 tbsp. wine vinegar
salt and pepper
1/3 cup balsamic vinegar

Procedure:
1.Whisk together the olive oil and wine vinegar and season with salt and pepper.
2. Reduce 1/3 cup balsamic vinegar in a small saucepan over medium heat until syrupy. Reheat before serving.
3. Preheat oven to 325F. Line baking sheet with foil and spray it with cooking spray.
4. Combine sugar and vinegar for walnuts in a small saucepan. Stir over medium until sugar dissolves. Add nuts and toss to coat. Transfer mix to a baking sheet.
5. Bake nut mixture for 10 mins, stirring occasionally, or until nuts are deep brown. Cool on sheet and break nuts apart. Careful not to overcook walnuts as they get bitter.
6. Toss arugula, apples, cheese, dates, walnuts, and shallots in a large bowl with enough vinaigrette to coat. Drizzle balsamic syrup atop each mounded serving of salad.

German Black Forest Cake

On the topic of things that aren't practical to make yourself, making a cake is not always a piece of cake, cake walk, or what have you. The German name for my favorite cake--carrot cake or lemon cake are close seconds--is Schwarzwalder Kirschtorte, literally Black Forest Cherry Cake. I tried it in Stuttgart, Germany and also in Aulac, New Brunwick and the one at the Schnitzelhaus (153 Aulac Rd, Transcanada Hwy 2) is pretty authentic. In fact, it's absolutely delicious and light! Bruno who owned a bakery in Germany for most of his life and now works as a pastry chef for Aramark told me that the cream and cake are infused with cherry juice (or was it liquor?) in true Black Forest Cake. Real Germans use sour cherries, which are widely available in European supermarkets, but less common than the sweet maraschino found in these parts.

To try the Schnitzelhaus' version of Schwarzwalder Kirschtorte, you must order it in advance because it has been taken off their regular menu. Call 5063640888. The restaurant found is was not profitable to offer year-round because it was very time intensive and expensive to make and not enough people were ordering it. For that reason, a slice would have put you back $7.50 + tax back in the day. But for $39.55 now you have the whole cake, which works out to 15 delectable, individual cherry topped, pieces. Now that's geschmackvoll!

Making art with ketchup

I've received a few questions about the ketchup piece hanging in START gallery (7 Lorne St.), so here are a few more splats about it. Firstly, I titled the piece Thank Goodness for Heinz because making your own ketchup is very time-intensive. The active time is about 1/2 hr., but it takes a couple hours for the flavours to fully develop. Considering that this condiment is usually put on fast meals it doesn't make much sense to make your own. Plus, it only keeps for roughly 3 weeks. I suppose it really depends on how often one uses ketchup.

For the wall piece I used a combination of store-bought ketchups, including President's Choice Blue Menu, Co-op, and No Name. The No Name was not very conducive to my project because it was quite runny compared to the others. Its priced lower because it is watered down (with vinegar I suspect), which means it evaporates slower and takes longer to dry out. Depending on the weather and the air in our unheated sun porch, it took between 3 days and 10 days to set. The cheap stuff remains sticky and is harder to work with. Cheap ketchup may be good enough to eat, but it is mediocre for making art! Next time, I would consider making my own ketchup and using extra tomato to create the perfect piping consistency. And yes, I used it straight out of the squeeze bottle!

No. 5 - Spinach Dip

Spinach Dip

Ingredients:
1(10 ounce) package frozen chopped spinach, thawed and drained well
*Use a colander or cheese-cloth to press until dry
1 cup plain yoghurt
1/4 cup mayonnaise
1/2 can water chestnuts, drained and chopped*
1/2 cup finely chopped radish*
1/2 cup finely chopped cucumber, peeled and seeded
1/4 cup minced onion
2 scallions, minced
1 large clove garlic pressed and mashed into a paste with 1/2 tsp. salt and 2 tsp. fresh minced OR 1/4 tsp. dried tarragon/basil
1 tsp. horseradish
*Optional

Procedure:
In a bowl stir together the spinach**, water chestnuts*, yoghurt, mayonnaise, cucumber, radish*, onion, scallions, garlic paste, tarragon, horseradish, and salt and pepper to taste.

Fresh Spinach: Substitute frozen spinach with 3/4lb.(1 bunch) fresh. Discard coarse stems, wash and drain leaves. In a large heavy saucepan cook spinach in water left on leaves, covered, over medium heat, stirring twice, until it is wilted. Shock with cold water, and drain the heck out of it (until dry). Chop it fine.

Super 8 Hotel Screening

The Super 8 Hotel will now take place on Wednesday, April 14th at 8PM. Head on down to Struts Gallery (7 Lorne Street) for a FREE evening of locally made short films, including the Squash & Cranberry Muffin. This event is a highlight for film fans and makers alike. Snack and refreshments abound. Hope to see you there!

No.4 - Vegan Oatmeal Parsnip Cookies "Opie's Cookies"

A common mistake in cooking, particularly baking, is making the wrong substitutions. Although a recipe is never set in stone the combination, quantity, and quality of ingredients stated yields a certain chemical reaction. If you start swapping ingredients—which we all do at some point or another for various reasons—the dish won’t turn out the same way, it’s basic science. Sometimes changes result in lower calories and more flavour, while other times they can cause a dish to fall apart or look/taste as appetizing as a cinder-block!

Substituting with Alternative Flours

I am always looking for ways to make baked goods healthier and have been guilty of using whole wheat all-purpose flour when the instructions say white all-purpose flour for years, amongst other things. The Easy Pleasing Cornbread recipe that was posted a couple of weeks ago is forgiving, but if I had listened to the experts and used half and half it probably would’ve made a lighter and fluffier bread, but no one’s complaining, right? For those who care to “do things right” or simply see the difference, here is a comprehensive description of Substituting Flours in Baking.

Leavening Agents

Furthermore, leavening agents should be tested for freshness. I have been using the same container of baking powder for 3 yrs—I know...—and finally took the time to conduct the baking powder test. I dissolved 1 tsp. of the store bought leavener in 1/3 boiling water; to my dismay it did not bubble immediately. If you ever find yourself in a similar situation, you can make your own baking soda. For 1 tsp, combine 1/4 tsp baking soda, 1/2 tsp. cream of tartar, plus 1/4 tsp. cornstarch or 1/4 tsp baking soda plus 1/2 cup of buttermilk or yogurt. The downside to homemade BP is that it loses its CO2 quickly when moistened by the batter, so you should bake the batter asap.

This week I decided to issue a vegan recipe because 1) it’s hard enough being a vegetarian in town let alone a vegan and 2) I still haven’t forgotten the face on a Celiac when I brought gluten-free brownies to a potluck last week; tasty food for all.

So, without further ado, I introduce Opie’s Cookies. This is what Dad’s wishes it could do with oatmeal: combine it with fruits and vegetables and still satisfy your cravings. Dad’s may be old-fashioned, but Mr. Christie has got nothing on his elders!

Opie’s Cookies are Oatmeal Parsnip Cookies. While they’re good for Grampie—both are rich sources of soluble fibre, while oat contains avenalin, a plant protein nearly equivalent in quality to soy protein, and has been shown to lower cholesterol and parsnip is a great source of potassium—they’re much more flexible than him. Both these crops are being planted as we speak for next year’s harvest. If parsnips aren’t available, use carrots. However they are lower in vitamins and minerals than their close relative, the parsnip. Tip: Farmer Kent Coates of Nature's Route Farm is currently selling parsnip at the Saturday Farmer’s Market on Bridge Street and on Tuesdays starting at 4:30PM outside the Cackling Goose Market.

Vegan Oatmeal Parsnip Cookies

Ingredients:

½ cup neutral oil e.g. canola, corn, or grapeseed oil

½ cup granulated sugar

½ cup packed brown sugar or another ½ cup

granulated sugar with 1 Tbsp. molasses

¼ cup applesauce

1 ½ cups all-purpose flour *replace up to ¾ cups regular AP with whole-wheat flour if desired

2 cups old-fashioned rolled oats (not quick cooking or instant)

1 ½ cups (about 3 medium) peeled and grated parsnips or carrots

½ tsp. ground cinnamon

Pinch salt

Pinch clove, nutmeg (optional) *pinch means less than ¼ tsp.

2 tsp. baking powder or 1 ½ tsp. baking soda + ½ tsp. cream of tartar

½ cup non-dairy milk e.g. soy, rice, or almond

½ tsp. vanilla or almond extract

Non-Vegan version:

Substitute 8 Tbsp (1 stick) unsalted butter, softened, for the oil, 2 eggs for the applesauce, and cow’s milk for the nondairy milk.

Procedure:

1. Preheat oven to 375F. Use an electric mixer to cream the oil and sugars together; add the applesauce and beat until well blended.

2. Swap the electric mixer for a wooden spoon and combine the flour, oats, parsnip, spices, salt, and baking powder in a bowl. Alternating with the milk, add the dry ingredients to the batter, stirring to blend. Stir in the vanilla.

3. Drop tablespoons of dough about 3'' apart on ungreased baking sheets. Bake until lightly browned, 12 to 15 mins. Cool for about 2 mins. (otherwise they will crumble, badly) before using a spatula to transfer the cookies to a cooling rack. Store in an air tight container at room temperature for up to two days. Freeze leftovers.

I experimented by adding 1/6 cup chopped dried apricots to 1/3 of the batter and 1/6 cup chopped dark chocolate (left over from Chocolate Caliente) to another 1/3. Feel free to try you own add-ins, up to 1/2 cup.

Super La"8"

My apologies for the last minute notice, but the Super 8 screening that was scheduled for tonight, Wednesday, April 7 at 8PM, which included the Squash and Cranberry Muffin film, has been has been canceled. The film was sent away to Toronto to be processed and has not arrived back in time for the scheduled screening. I'll let you know when Faucet has decided on a new date.