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Welcome and enjoy! Please tell me what you are eating. Share your thoughts on food and what you see in your grocery store. Ask questions. This is a place where we can all learn from each other and share our skills, passions for flavours and love for eating.

Trio of Tuna, Smoked, Sashimi, Tataki

Trio of Tuna, Smoked, Sashimi, Tataki

Love A'Fare, A Catering Experience

Love A'Fare, A Catering Experience
Private Catering for in your home from a professional Chef.

Friday, April 8, 2011

The day after Disco!

Three main components, potatoes, sauce or gravy and fresh cheese curds. After a night of dancing, using my once broken leg, having a few beers this is what is necessary for the next day, Poutine!  Now not being a Quebecer but indulging in the art of Poutine and how many changes it has taken over the years, adding my own cravings and this is ready to be devoured.  This is truly the best at 4am in Montreal and that is that.

This particular Poutine was made with root vegetables, potatoes, yams, sliced onions and parsnips.  They were chopped up (skin on, except for the onions) and tossed in some olive oil and dried herbs and spices, basil, marjoram, oregano,cumin, salt and pepper.  Left to bake in the oven until golden brown and crispy.  This was done at about 400F as I find they get a much crispier outside and are still soft inside.  I am very picky about the Poutine I eat, the vegetables or potatoes must stay crunchy as getting to the bottom of my bowl to a mess of gravy and mushy potatoes and veg is not my favorite.  Gravy on the side pour a little on at a time, cheese to room temperature so that it melts and a sauce or gravy of your liking....yes I will use a packaged gravy for this if I don't have anything in my freezer. The last ingredient I love to have on my Poutine is ketchup........

Have a delicious day!

Tuesday, April 5, 2011

Slocan Bagels

Never made bagels, always wanted to, read the recipe 4 or 5 times and was ready to give it a try.  Now questions had been asked in the past at bagel shops in Montreal (the best bagels) on how to achieve the texture.  The texture of bagels is what makes them.  Otherwise they are donut shaped bread.
So here is the recipe that was used for the first two batches, the one you are looking at is the second batch.  Enjoy, ask questions if you have any.  Adjustments have been made from the original recipe.
You will need;
To make a ferment.  200g of white bread flour (I used white spelt), 5g of fresh yeast (dry will also work), 100g of water.  Mix together and let rest for 2hours at least.
Then you will add 550g of flour, 20g of good honey, 10g of salt, 250g of water.
On the stove, place a pot with water in it, for every quart of water add a tsp of baking soda, this is what gives the texture. I usually use two to three quarts of water depending on the pot.
Have two baking trays ready lined with parchment or a Silpat and very lightly oil the trays.
You are ready to put the dough together and will need a rolling pin very soon.
Mix together the ferment with the flour, honey, water and salt.  When it starts to come together put in out on a dry, non-floured surface.  Knead the dough until it is smooth and elastic (about 12 minutes).  The surface will be very smooth, very smooth and it will form nicely into a ball.  If you are not sure, keep kneading.

Once you are finished kneading the dough now needs to rest for about 2 hours but if you are in a rush, 20 minutes is fine.  Cover the dough and let it rest in a slightly floured bowl.  Once the resting period is over, lightly flour your work surface, using your scraper, bring out the dough and form into 12 even balls.  Roll the balls until they are smooth and then using the end of your rolling pin, punch a hole in the middle of the dough ball, use your fingers to roll and make the hole a bit bigger and smooth. I was using the handle of the rolling pin and my fingers for this. lay them on your slightly oiled trays and let them rise again for about 1hour minimum.
Now that the resting period is over, heat up the water and baking soda, prepare your toppings, make sure your oven is preheated up to 425F. Once the water has come to a boil, you can add the bagels.  I usually cook three at a time, 30seconds on each side, bring them out of the water and place them into the topping and back to the baking tray.  Once the tray is full then into the oven.  I usually have about 6 to a tray but sometimes 8 as I am able to yield more bagels out of this recipe.  They are a little smaller and great for kids.  The recipe I starting using for this says 10 minutes but that is in a very good oven, something I don't have.  These bagels took about 18 minutes and had to be turned and watched carefully.  This is the part that is up to you and your knowledge of your oven, if you have a good one then try 10 minutes add an extra three minutes for a chewy texture.  Cool on a wire rack and ENJOY!!!!
Have a delicious day!

Saturday, April 2, 2011

Oh Spring what you bring

Like a spring lamb to the freezer.  I got to watch this lamb grow up over last summer and run around, eat fresh grass, graze as he liked as the gate to his paddock was opened during the day and had the ability to roam and go where he pleased.  That is what I like to know about the meat that goes into my body.  It is too bad what we have come to in this technologically advanced age that we are trying to use these advances to mass produce meat, it is like they are not even animals anymore.  I am not a vegetarian or vegan but a very conscious eater. I encourage everyone to be a conscious eater as well.  Take the time in your fast paced lifestyle to know where your food is coming from, I don't mean at Whole Foods but see if you can locally source something in your kitchen that you cook.  Start with one thing and go from there.  Make a connection with the farmer directly, you will be glad you did!

Here the most recent lamb dish.  A curry lamb stew.  I made the stew vegetarian actually it is vegan and braised the lamb separately to add to the dish at the end.  OHHHH so good.  Giving the lamb a different infused flavour from the stew but still have each compliment the other.

Have a delicious day!

Friday, April 1, 2011

Left over Short Ribs Transformed

Leftovers waiting to be turned into something delicious, different from the previous meal and something new.  This one was a bit of work...not much though....and a whole lot of deliciousness!!!

Preparing the Mis en Place for the Wontons took about 10 minutes and this is what it looked like.  The base of this was Miso, a scoop of paste in water and bring to a boil adding salt to taste. 

 The Wontons were filled with beef and a piece of blue cheese.
 They rested on a plate until they were all ready to enter the boiling cauldron of Miso broth.

Into the bowl and into my belly.  Simple the whole process took about 45 minutes as the Wontons took a bit to prepare but it was easy to just sit and wrap.  The mess was minimal, the leftovers used up and the meal was delicious and will be done again.  Now to figure out what to make for tonight that will yield the leftovers necessary to do this again!