No. 2.0 - Easy Pleasing Corn Bread

Easy Pleasing Corn Bread

Ingredients:

1 cup cornmeal

1/2 cup flour (whole wheat is good)

3-4 Tbsp. sugar OR maple syrup

2 tsp. baking powder

3/4 tsp. salt (omit if using salted butter. see below)

1/4 cup (1/2 stick) unsalted butter, melted, & slightly cooled

1 small can creamed corn

1 large egg, beaten

Possible Additions:

1 cup grated cheddar

1/4-1/2 cup milk or water (for moisture)

1/2 red pepper finely chopped +

1 tsp. crushed chili flakes

Procedure:

Stove top

1. Butter skillet

OR Oven

1a. Position Rack in centre; pre-heat to 400F

1b. Butter 8'' baking pan

2. Whisk first 5 ingredients in a large bowl to blend.

3. Add wet ingredients (and any additions) and stir until just blended.

4. Spoon batter into skillet/pan.

5. Bake until edges begin to pull away from sides and toothpick inserted comes out clean. Approximately 20 mins.

6. Cool on rack.

Print this recipe.

No. 1.1 - Homemade Marshmallows

Why not go the extra mile, while you're already making your own hot chocolate and do the marshmallows too?! Thanks to Beth at ACORN, "the Voice of Organics in Atlantic Canada", for suggesting this (http://www.acornorganic.org/). Marshmallows can be made up to a week in advance and refrigerated.

According to P.E.I. chef and the star of the Food Network's Chef at Home Michael Smith and also many DIY cooks ;), marshmallows are fairly easy, while they do have an inherent ability to turn into a sticky mess. To save yourself the frustration:

• Coat all your gadgets and work surfaces with vegetable shortening to help release the marshmallow.
• Cover the mixing bowl with plastic wrap, while it beats to contain the splatter OR use a blender to avoid this problem altogether.

For a twist on the classic, try one of the following:

• Substitute lemon juice for the water when soaking the gelatin.
• Add 1/2 tsp of peppermint extract to the marshmallow foam.
• Dredge the marshmallows in cocoa powder instead of icing sugar

Remember: while presentation counts, it's really the taste that's memorable, so don't fret if they don't look "perfect". Candy is candy.

For Smith's recipe, visit: http://www.foodnetwork.ca/recipes/Dessert/recipe.html?dishid=3844

I personally prefer Raquel_Mutton's recipe http://www.squidoo.com/marshmallow because it makes use of maple syrup--the weather lately has been perfect for a visit to one of the area's many sugar bushes!

Maple Syrup Marshmallows

Ingredients:

3 Tbsp. gelatin

1/2 cup water

2 cups maple syrup

1/4 tsp. salt

1 Tbsp. vanilla

1/4 tsp. cream of tartar

Procedure:

1. Pour gelatin and water into blender or mixing bowl. Let it sit while you heat up the maple syrup.

2. Cook the maple syrup to hard-ball stage or 250 degrees.

3. Pour it slowly into the gelatin while the mixer or blender is running.

4. Add the salt, vanilla, and cream of tartar.

5. When it's very fluffy and seems to be done expanding pour the mixture into a greased pan.

6. Let it set, cut into squares with a greased knife.

If you're looking for vegan marshmallows (without gelatin), please stay tuned.

No. 1.0 - Chocolate Caliente

Rush home for a cup of...Chocolate Caliente

Ingredients:

4 squares Baker's chocolate

2 cups milk

3 drops vanilla

cinnamon

ground cloves

cayenne pepper

Procedure:

1. Break up chocolate and melt it in a saucepan with milk and vanilla but don't let it boil!

2. Whisk until foamy and pour into mugs.

3. Top with pinch of spices.

Hi There!

Five Tenets

1. Vegetarian

2. Easy to prepare

3. Locally available ingredients (with attention to seasonality)

4. "Healthy" for humans and the planet

5. No secrets (or secret ingredients) only knowledge; what's mine was theirs and is now yours

Not quite a cookbook, more of a field guide to cooking well, in order to eat well in Sackville, New Brunswick, Canada (and surrounding environs).

One recipe a week will be available--in convenient recipe card format--throughout select locations in town. Feel free to take them and share them around. To streamline the sharing process, the recipes will also be posted here, with supplementary recipes and points of interest.

In good taste,

Vanessa