Category Archives: Recipe

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#Documentaries on my mind

Awhile ago I watched an episodic documentary about spices. The episode that changed my culinary point of view took an in-depth look at the history of vanilla. I did not know that vanilla was native to Mexico. Human beings transplanted vanilla to Oceania, and Mexico lost its stranglehold on the product. The region in Mexico that was once the only source of the pods has begun to sell their vanilla as a luxury item – only in Mexico, eh?

It was Mexican vanilla that I used in the variation of my baked pear recipe. By using the liquid vanilla more juice was produced, perfect for pouring over the pears and the ice cream. The flavour of the vanilla was more subtle as well. Perfumed without overpowering. I found the Mexican vanilla in a small shop in Prince Edward County, in Bloomfield to be exact. The proprietors sell all things Mexican – pottery, jewellery, furniture, art work and vanilla.

English: JOURNEY, Live in Minneapolis, MN on S...

English: JOURNEY, Live in Minneapolis, MN on September 16, 2008, L-R: Ross Valory, Jonathan Cain, Arnel Pineda, Neal Schon, Deen Castronovo. Photo by Matt Becker, melodicrockconcerts@gmail.com (Photo credit: Wikipedia)

Last night I watched Don’t Stop Believin’: Everyman’s Journey. Yes it is about the band Journey. No it has nothing to do with Shakespeare. Although the central figure’s life could be considered dramatically Shakespearean. Arnel Pineda, grew up poor and homeless in Manila. Eventually he joined a band that spent 15 years in Hong Kong singing cover songs. He lived the rock and roll lifestyle – drugs and sex took their toll. When he returned to Manila, he sang lead in a cover band that paid tribute to Journey, Bon Jovi and other long hair bands from the 80s.

Arnel’s number one fan videoed his performances and posted them to a YouTube channel, where Neal Schon from Journey saw them. He was scouting for a new lead singer. The band gave Arnel a chance, and another chapter in the history of rock and roll was written. It was also captured in a documentary – a life affirming documentary to quote Little Sister.

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Ironman 3, Baked Pears and Mother’s Day

Little Sister flew in to mark Mother’s Day. She is a mother too. The consequence is compromise: selecting activities that honour the Nonagenarian and her younger daughter.

So this morning found us watching Formula 1 racing from Barcelona. Little Sister wearing a Kimi shirt and the Nonagenarian asking questions. The B&B breakfast was a nod to her. Last night Little Sister and I attended Ironman 3. She enjoyed it. I, on the other hand, felt it was Gosford Park 2.0. Do you remember how that film seemed to be two different films stitched together?  When Stephen Fry arrived as the Detective Inspector the entire tone of the film changed. Ironman 3 was like that. Apocalyptic horror and political commentary stitched to comic book hero vanquishing in a giddy, witty way a comic book villain.  Very strange.

The baked pear came about because the Nonagenarian can’t imagine a meal without dessert. Little Sister doesn’t eat dessert most of the time. The recipe was comprised of available ingredients:

  • 2 pears, cut in half, peeled and cored.
  • A vanilla bean sliced in half and scraped.
  • Maple syrup to taste.
  • Brandy

Over the slices of pear, placed in a casserole, pour maple syrup. Spread the vanilla over the pears. Bake at 350 for 30 minutes. Remove the pear slices to individual serving bowls. Pour brandy into the bottom of the casserole and scrape the caramelized bits off the bottom of the pan. Pour the sauce over the pears. Cool and serve with a dollop of ice cream.

A variation should you not have a vanilla bean – vanilla extract. Not artificial vanilla. I baked the pears this morning. I haven’t tasted the result yet.

Mother’s Day continues with Twilight Tea at the Windsor Arms.

 

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Panache: What Neal Caffrey and Jamie Oliver share

Neal Caffrey

Neal Caffrey (Photo credit: Wikipedia)

Why is panache no longer heard in everyday conversation?  Swagger is not a welcome synonym, although it may be the closest substitute in current use. I lament the loss of the word, because that indicates that the display of panache is gone. There are two notable exceptions: Panache is depicted on television by a fictional character – Neil Caffrey of White Collar -  and an internationally known chef – Jamie Oliver.

Panache is from the French word that meant a helmet feather. Henry IV of France rallied his troops, calling them to follow the feather he wore in his helmet. Panache, then, implies reckless courage and a larger-than-life sense of style. Swagger in casual conversation is used to mark style, but does not encompass courage, reducing the word to the superficial.

The character played by Matt Bomer on White Collar is the embodiment of panache, from his fedora to his insatiable appetite for adrenaline. Bomer admits that he has adopted Caffrey’s style sense. However he has never claimed Caffrey’s reckless courage as his own. [Bomer's personal courage is not in question, let me stress.] That leaves Jamie Oliver to be the contemporary champion of panache.

At least one of you is shouting, “No, not true!” You are correct, if only Oliver’s sartorial style is taken into account. Jamie still dresses like a college student. Consider his 30 minute meal series: reckless courage and larger-than-life culinary style.

“Wait,” you say. Been there, done that, with Rachel Ray. Again, you are correct. Rachel is our friend in the kitchen; the one who knows more than we do and is willing to share the knowledge. She delivers accessible, comfort food that won’t scare the pickiest five-year-old. Jamie, on the other hand, challenges us to step out of our kitchen comfort food zone. He demonstrates – with panache – how to deliver a 30 minute meal good enough to be served to your mother-in-law on her birthday – and he demands that we do so on Wednesday’s after hockey practice or Tuesday after ballet – when there is no one to impress. Jamie wants us to display reckless courage and larger-than-life sense of style in the kitchen whereas Rachel asks us to settle for a quirky burger and sweet potato fries.

For a double dose of panache, try one of Jamie’s 30 minute meals and follow it with a viewing of White Collar’s pilot episode. Oh yeah, don’t forget the glass of wine – not the plonk – but the bottle you saved for a special occasion.

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Feeding the Nonagenarian, #EpicFail

That culinary workshop that I attended last week included recipes for a cold spring rolls with a dipping sauce. Today I introduced them to our luncheon menu mix. Never again! The Nonagenarian hated them, although they were wonderful. As a matter of fact, we are watching Gordon Ramsay make some right now. The expression on her face exactly the same as the moment I served lunch. Horror.

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Cooking Schools: A Reason to Travel

Nutritious cookies! Really.

Nutritious cookies! Really.

My first trip to New Orleans included a morning at the New Orleans School of Cooking. I learned to make jambalaya and shrimp etouffee. I also learned how to pronounce pecan: “A pee can is something you put under the bed. A peh cahn is something you put in pie.”

When I travel I try to attend at least one cooking lesson. Not all are hands-on, so if you don’t like getting your hands dirty in the kitchen, choose a watch and learn. The result is the same as a hands-on lesson, good food and a better understanding of technique. My lessons have proved useful when dining in restaurants, because my food vocabulary has expanded. Menus are less stressful.

Last Saturday, I attended a cooking class in my home town. Bite out of Life Nutrition and Lifestyle Coaching  took the mystery out of managing lunches. [I hate making lunches. It is my least favourite meal of the day, unless I'm on a balcony overlooking an ocean with a glass of champagne in my hand.]

The first lesson, and the most important? Plan ahead. Put the work in up front, so that you are not frazzled by the end of the week. Such common sense…why didn’t I think of that?

Bite out of Life’s lessons are nutrition based, because the woman behind the recipes, Trish Krause, is a holistic nutritionist. She is also a foodie, so she ensures her healthy recipes are appetizing and great-tasting. I am adapting her quinoa salad for lunch today. The Nonagenarian is never too old to experience something new.

Trish’s next culinary workshop is October 20. She is going to explore gluten-free recipes. She holds her classes in a delightful and intimate B&B in Leslieville in Toronto. Jare’s Place is on the Queen Street car line, with easy access to theatre and shopping. The Leslieville neighbourhood abounds with delightful, quirky eateries too. The small class size and the delightful surroundings are a great combination.

During my class, we paired in teams of two. Each team made one of the recipes. We all sampled the results. Delicious!

Next time you are in Toronto, try a culinary workshop. Remember to register in advance.