Clams, the beach, and a lazy Sunday

Clam Linguine

This is your basic white clam sauce using manilla clams, which I dig a least a couple of times per year off one of the islands. Clam digging is an experience. Much like harvesting your garden, except kneeling on the wet, windy, sometimes cold beach up to your elbows in a hole you have dug (I use an oyster shell to dig with) that keeps filling with water. You are going by feel really, and I have spent a couple of hours at it at a time, that and picking oysters. The sauce i used last night was onions and garlic sauteed in olive oil and butter, added white wine and reduced the sauce; oregano, s&p, clam juice added. Toss in the clams and cover till they open. I added some parmegiano reggiano, finished with some cream, tossed with hot linguine, chopped italian parsley. We devoured it.

We spent half the day at the beach today, walking, walking. Lauryn and Josh playing Indie on the driftwood, Amelia "bored" until I let her have the camera and then she went nuts! Dave and I just enjoyed how warm it was, looked for seals we could hear but not see, watched the sun glint off the rocks, talked about camping and beach days (I have decided to bbq hotdogs on our first full beach day, at the beach). We then headed over to the rink and skated for 45 min, then had lunch at a little cafe, cauliflower soup...pretty good. We bought hamster food and litter, valentine stuff for the kids, and went home. Just lots of nothing, it was just what we needed. Once home I spent a couple of hours doing course stuff, working on my research paper. I have just had a run, and I am thinking of making herb souffles for supper on Tuesday, Mondays are too crazy for that, so we are having my slow simmered 6 vegetable pasta sauce, which I made yesterday. Off and running for the week after a perfect Sunday....

Coq au vin, jobs, blogs, and travel

The kids at Disney...
Coq au vin. (no pic of it, sorry, not sure where I put the camera), classic french food. I first made this dish in 2005, the kids went nuts for it, as did we. They say the wine you choose determines the nature of this dish. I chose a Chilean (I suppose a french wine, burgundy,  would be a better choice, however, I favour Chilean reds, which use vines that originated in France, so really, I am not too far off base in actuality), their own grape carmenere. We turned down a move yesterday, maybe we will forever, but it felt strange. I wanted to go there, but I had to think of the kids first. Career-wise, it could have been stellar for Dave and I, but the kids love it here (as do I, don't get me wrong), but it is much slower moving in the career sector. Not impenetrable, but is slow to break into.

It is rather odd that I blog. I am a relatively private person, and I don't like the feeling that someone is "looking over my shoulder" as I write, which is kinda the virtual feeling I get when I blog. I don't speak as freely, if I have the thought that anyone may read things. Now that being said, I do have a number of unpublished blogs that I was merely venting in, and it is best they remain unread. I also do not read any blogs. I used to follow this one guy who was writing about his experiences as a new stay-at-home Dad. It was hilarious. However, he ended it when his kid (and my second who was the same age) turned one. I went back to work, and had no time to sit around reading blogs. I am curious about the inner workings and mundane details of other people's lives, I always have been. There does not have to be adventure, extreme romantic tragedies or anything, just, what they do and think about daily. You would think, therefore, that I would be a blog junkie. However, real life, those around me, are instead my drug of choice. I choose what some might call duller scripts, reading about the history of grape varieties, or how a certain cheese came to be. I love food history, and I love thinking about the people who first discovered them, and what they might have thought. Perhaps I am a bit boring, but these are my secret pastimes. I can also read a cookbook, a well-written cookbook, like a novel. Let's hope my novel comes to be too....
We made a brie topped with sauteed mushrooms, walnuts, onion, garlic, thyme, rosemary, balsamic reduction. Delish....I also experimented, found a new summer drink. Gin, framboise, raspberry juice frozen into a slush. Excellent, I must say. We also decided on our holidays for the year. Since Amelia needs the second phase of braces, our holiday to Chile will be put on hold till next year. This year, we plan to camp out to visit Dave's parents, then to MB to visit everyone, camping a few more days at a good lake, then camp the way back. In December we plan to go to Disney again for Christmas this time. We will stay at the same place likely. Should make for a good pair of trips. I need to sum up my proposal and look to see if anyone else has theirs up yet. Ick....

Pizza and daydreaming about the beach

Sausage, fennel and gruyere pizza
This beauty was cooked on the bbq. If I would have known how simple it was to cook pizza this way, I would have done it years ago as the flavour is amazing. Basically you crank your grill up high, then roll out your dough like you normally would, brush it with some oil, then throw it on. Once some bubbles form on the surface of your dough, you flip it. I thought it would stick, but it doesn't. At this point you can throw on some toppings and turn the heat right down, but you must sparingly apply toppings or the cheese won't melt.  It also only takes a total of 5-6 minutes cooking this way, so you must have all toppings pre-cooked/ready to go. What is simpler is to remove the pizza from the grill and broil them in the oven to melt the toppings. What I love about this is that I intend to make pizza when we camp this year. I just need to remember to pack yeast.

So pizza night it was last night. The kids pizzas were pepperoni, and we ended up watching The Fellowship of the Ring.  I forgot how good it was. We have been trying to watch all of our movies which sit there being ignored for so long, save a few favourites the kids keep re-watching (or us for that matter). After the kids went to bed, Dave and I watched Pineapple Express again, nice and funny. I also talked to Maria last night, we is on a business venture to commission paintings for an interior designer, sounds exciting. I can't wait to have her do one for me, finally I will have something to put in the family room....
We also had a family run/walk/scoot doing the airpark loop. I ran pushing Josh, Dave ran a bit, then walked as his ankle won't let him run long, and the girls on their scooters. It was so warm yesterday (+13), it was nice getting out again after Dave being unable to for so long. I am very excited for our summer routine, hiking, days at the beach every week. We talked about picnics on the beach, the kids very excited to go, Josh reminding me not to forget juice. I recall one day in particular, blazing hot, we set up our beach tent and went beach-combing at low tide, the sand looked so silvery with the bright sun that morning, and it was a very low tide, you could walk out hundreds of metres. When the kids were tired of splashing and finding jellyfish (filling a bucket with them I might add), we went back up to our tent. The kids had some juice and sandwiches, I recall having a beer. It was so peaceful, so utterly enjoyable. Typically we stay all day at the beach and come home for supper, something cooked on the grill. It is the best way to spend the summer.....
Its funny how thoughts of food, and the fact that I last made this pizza in July, can bring about such floods of memories and good times. I don't always recall things I cook when we are miserable, but sometimes it can bring such comfort in those times. After a miscarriage I remember eating ham, scalloped potatoes and carrots. It tasted good, and to this day I am so comforted by that combination. Food really can feed the soul too, I know I attach much emotion to it. Perhaps that is why i am not a chef, because I only truly enjoy cooking for those I love the most...

Cheese, flying, and home dating challenges

Triple creme camembert tart tatin

A mid-afternoon indulgence with a local cheese. This fantastic creamy cheese, with flavours reminiscent of mushrooms, with a decadent creamy finish. They only make this cheese during the holidays, so it is a wonderful luxury. I used fuji apples, not the best choice perhaps as I would have preferred a little bit more tartness, but they held firm while cooking. The original recipe called for hard cider simmered with fresh thyme, cider vinegar, brown sugar and cracked pepper. This glaze is served over the browned apples, and the cheese baked till warm. I subbed in white wine for lack of cider, and served it with english cream crackers. On a rainy, rainy Sunday, this was lovely, even if Dave and I ate it while he watched football....what fun would life be without cheese?

I am immersed in projects now, proposing a research outline for critique. I am slugging through various articles at the moment, and should have a draft ready by tomorrow. Time consuming, a bit mind-numbing, but must get done. Josh is home sick today, otherwise he would be at jr kinder and I would be at work. Dave is flying today, after months of not being able to due to his fracture. I really hope he plays soccer again too, I know it would be rather devastating if he didn't. At least he went down at the peak of his game, playing nationals. I am hopeful he can get back into it, he has started running again, so that is the first leap so to speak....

Dave and I need a date. The kids have been stealing our time lately, to the extent that even our "home" dinner dates have gotten shelved. These have been something we could always rely on, always a backup for lack of sitters, when kids activities and Dave's work gets in the way. Late evening, candles, music, wine, and of course great food is always a good romantic recipe. However, as the kids get older, go to bed later, and we get busier, it has gotten harder. We both decided we need to be firm about setting the time aside to steal for ourselves, thus this weekend we will have a date. I do not have a firm food idea in mind, but I will by Friday....I am thinking morels with brandy cream, that recipe has been in my head lately, and perhaps a pasta with a similarly mushroom theme....

If this infernal rain ever eases, we could sit out by the fire in the evening too. The grass is very green, and it is incredibly warm. This is something we never did in January elsewhere, but outside in the evenings has always been a great source of relaxation for us. We plan to camp in some of the more distant islands this summer, and likely spring, and just enjoy some really great quiet time.

I hope Dave's flight goes well today, he is always happier flying and on his various taskings. I would say more, but frankly I need to get back at things here. Josh is engrossed in Mr. McGorium's wonder emporium, and I have managed to read several chapters, as well as threw together a quick salsa of tomato, garlic, 4 peppers, chiles, cumin, salt, lemon, pepper, and smoked paprika. I did not feel like digging through my messy spice cupboard for the ancho chile, so the paprika went in. It was tasty either way. For fun night this Fri I think we will do tex-mex, with some cilantro-lime chicken, spicy rice with black beans, and maybe some baked tortillas? Still in the planning stage here....I am thinking I would like mexican martinis with that....mmmmm.

Update: glorious, glorious sun. So warm ,+10, felt like spring. The sun is so bright here when it shines, it was lovely. It always makes my house look dusty though when all the sun shines in...then I have to clean it.....But I took Josh out in his stroller, to enjoy the warm sun, and then had to turn back. The poor lil man told me I should have brought a blanket to keep his knees and feet warm. The fever still has its hold obviously, so we turned back. It was a brief but lovely outing.

It doesn't get much better than pasta and cranberry desserts......

Tagliatelle with bolognese sauce......tagliatelle, this fantastic, broad egg pasta, much better than plain ol fettucine. The sauce was originally a recipe from Food & Drink magazine, however I have altered it to a certain extent. Now the additions of thyme and pesto may not be authentic to some, we loved the finished result. It was a very soul-satisfying meal, and the kids could not get enough of the pasta. Not a noodle remained in the end....

Tagliatelle with Bologese Sauce

½ cup dried porcini mushrooms

1 cup boiling water

One 796 mL can tomato puree or sauce

¼ cup olive oil

1 cup finely chopped onion

½ cup finely chopped carrots

½ cup finely chopped celery

1 tsp chopped garlic

1 tsp dried thyme

12 oz (375 g) ground beef

12 oz.(375 g) ground pork

Salt and freshly ground pepper

½ cup red wine

1 cup beef stock

1 tbsp tomato paste

¼ cup whipping cream

Pinch nutmeg

1 lb tagliatelle

½ cup grated parmigiano Reggiano

1/4 pesto

1. Soak mushrooms in boiling water for 20 minutes. Strain and reserve mushrooms and liquid separately. Finely chop porcini mushrooms and reserve.

2. Heat oil in a large sauté pan over medium-low heat. Add onions, carrots and celery and cook gently for 10 minutes or until vegetables are very soft and beginning to brown. Stir in garlic and parsley and cook for 3 minutes more.

3. Add beef and pork and sauté until meat looses its pinkness, about 5 minutes. Add reserved mushrooms and season with salt and pepper. Add wine and boil until wine is mostly evaporated and mixture is saucy. Stir in stock, mushroom soaking water, tomato paste and tomato sauce.

4. Bring to boil, reduce heat to low and cover. Simmer for 1 hour. Re-season and add whipping cream, pesto and nutmeg. Simmer, covered, for 10 minutes longer or until flavours are combined.

5. While sauce is cooking add tagliatelle to a large pot of boiling salted water and boil for 5 minutes or until tagliatelle is al dente. Drain well.

Cranberry streusel frangipane

This was fantastic dessert I tried out last night. It sounded so amazing, I could not resist. As with every single recipe I make, I modify, modify, modify until it suits me. I changed little with this beauty from Taste mag, it is divine served warm with whipped cream.....the kids ate the whole thing save two skinny slices for Dave and I.....cranberry bliss.....

Massively good food, so naturally I found that my double workout was truly in order several days this week to compensate. Run 40 minutes plus 30 minutes pilates....I ache from those, but my core has suffered over the holidays. I always fear my cooking will fall by the wayside and that true gourmet fails to exist when trying to eat healthfully, however, this weekend on my brunch mission I came up with a muffin recipe which is truly the best of both worlds.....I think this is my best yet. I was inspired by Little Bear of all things, Josh, Lauryn and I snuggled on the bed while the rain poured outside, watching Little Bear and Emily attempt their own cupcake recipe....fruit, nuts, a sardine.....and can you believe they did not turn out? But Mother Bear then baked a batch which i swear I knew exactly how they tasted just by watching her, and I wanted to duplicate that taste. They were spot on. My instincts did not fail me, and once again I wish I lived next door to little bear.

Now if the rain will just ease to a mist, I will go run along the water....more pictures to come....

A beach in Malibu....it is not as warm here right now obviously, but its just as beautiful...I love the ocean being just a short walk from my home....

Sticky dates and ghosts

Sticky Date and Toffee Pudding

1 cup chopped dates

3/4 tsp soda

1 1/3 cups flour

1 3/4 tsp baking powder

1/4 cup butter

1 1/2 tsp vanilla

3/4 cup granulated sugar

2 eggs

1 1/4 cup boiling water

1 1/2 cup brown sugar

2/3 cup whipping cream

1/3 cup butter

2 tbsp dark rum

1. Preheat oven to 350 F. Grease 8 inch square pan and line with parchment.

2. Stir soda into dates, pour boiling water on top and let stand.

3. Cream butter and sugar until fluffy, add eggs one at a time, beating after each addition. Add 1/2 tsp vanilla.

4. Sift baking powder and flour, stir into butter mixture.

5. Stir dates and water mixture into batter. Pour batter into pan. Bake for 30-35 min until pick inserted in the centre comes out clean.

6. While the cake bakes, mix brown sugar, cream and butter. Bring to a boil, reduce heat and simmer 5 min. Stir in vanilla and rum. Pour 1/2 cup of sauce over warm cake. Serve remainder over squares of the cake. This originated in Food & Drink magazine from 2006. I have modified it slightly.

I would say this is one of my favourite desserts. I love dates, chutneys with dates, cakes with dates, cookies with dates....the list could go on. They are one of my few sweet weaknesses, along with figs. Now I realize dates are packed with sugar and thus calories, however they are an indulgence that also have fiber, vitamins and minerals as well. They remind me of the warmer climes they come from, and somehow of the very distant past when they were are rare wintry treat. This cake-like pudding is served warm with a sauce laced with rum. I like it with cream or creme fraiche, but my kids eat it as is....either way it warms the soul in what we are loosely calling winter here (ok, its +8 and very mild, we are hardly in need of warming). But it is a dish I only make this time of year. It is nice with some port, which I think I will have a glass of right now...

Tucking Josh in tonight, we said his prayers, blessing the fish and hamster too. He then asked me to keep Boots safe. I assured him Boots was quite safe in heaven.

"Well how did she get there?" he asked.

"Her ghost floated up after she died." I replied.

"So she flew up?"

"yes."

"But how? She was all full of bones!"

"Well...her bones stay here, just her ghost goes out of her body."

"oh.....good then."

He seemed satisfied with that response, such as it was. Well it made sense to me....

Another date creation...dates stuffed with goat cheese, blue cheese, wrapped in proscuitto

To brine or not to brine....

Our holiday table...pristine...pre-food....

Not really a divine question, but more like something you should ponder if your bird is not extremely fresh. Mind you, it seems anyone can dry out a turkey. Our turkeys growing up were often killed the day we ate them, yet they would come out of the steam bath Mom cooked them in (note I did not say roast...) tough. It was likely that it was steamed/virtually boiled rather than roasted, and in a convection oven perfection is much easier. It could be argued though, that the wood stove we cooked them in would provide the most fantastic flavour...if only cooked right.

I generally brine, as I generally buy frozen. Yes I can hear the groans, but I hate spending big bucks on the birds. I just can't bring myself to it. I can splurge on beef tenderloin and prime rib, yet my poultry suffers. I am not sure why. maybe its because I gutted and plucked dozens of birds as a kid and secretly despise them? I don't think that is it really, but it makes a good story....

Either way, I usually do a wet brine and my birds are very, very juicy, savoury and crisp-skinned. i kid you not. However, the ritual night before boiled herbs in brine and submersing the bird after a few cocktails gets a bit old (we do margaritas Christmas eve, so, you get the picture). This year in one of my ever-growing stack of food mags I found a recipe for a dry brine that guaranteed a perfect bird. I figured it was worth a go. Since we weren't cooking it till New Years day, I was likely safe from over indulgence....

The brine was a rub of two parts brown sugar, 1 part kosher salt, and a mixture of sage, thyme, pepper, allspice. The bird should be dry, rubbed throughly inside and out then put in a bag or covered in a pan. After 24 hrs, rinse it, dry it, and prepare for roasting. I did as prescribed, and stuffed the cavity with fresh rosemary, sage, onion, carrot, celery. I must say, it crisped better than any bird I have done, and the kids raved about the juiciness. I was surprised as it looked a bit odd when I pulled it out after sitting in its marinade of sorts. However, the difference with the dry brine is that the meat retains a better texture, not so "spongy" as a wet brine. The denaturing effect that brining has on meat protein works in both wet and dry scenarios.

The bird was well seasoned but not as salty as the wet brining. I will never go back to the other method. Mom will be glad to hear this, as her wet brining attempts I coaxed her into since I am not there to cook for everyone this year, did not turn out well. I think she'll appreciate the simplicity of this method, and you can be creative with it too. Different herbs, flavoured salts, endless possibilities.

Did I mention I love turkey? Next thoughts....Cranberry sausage stuffing....

I swear....

I will upload photos. I will.....
Tonight was tourtiere. I make this rich dish annually, and the past two years it has always been in January. I love French food. Although this is French-Canadian, the richness of the pastry in a savoury dish is quite French. Apparently tourtiere was originally named for the actual utensil used to make the dish. I have found a few variations to this recipe, some very odd ones which include game of various sorts even. I like a combo of pork, beef, aromatics (although which ones you use can be debated: I use celery and onion), seasoned with clove, cinnamon, nutmeg, savory, s&p. I use Aunt Dorothy's pastry recipe, almost the only one I ever use, it was wonderful. I made a nice ketchup with fresh tomato, chili sauce, cilantro, onion, garlic. Some use potatoes, I like to stick with the meat as the focus. I go a bit heavy on the spice, I have a hugely emotional attachment to the scent and taste of cloves, childhood pomanders and Amelia making me on at the age of 6...that and the holiday season.

Something about this recipe reminds me of Ontario, perhaps because I first made it while we lived there, either way, it was a very happy time. I developed a real passion for food then, interesting ingredients were more easily accessible, and frankly our growing season accommodated more variance as well. To me all food worth eating has emotion attached. Food, good food, is spiritual and satisfying, a bonding moment, with others and myself while I prepare it. Time in the kitchen is therapy. Running is my therapy too, but the trails bring out different thoughts such as how to figure out this bloody work booking thing, and should I take the term doing liaison work....and possibly lose my vacation chance this summer?? Cooking never brings those stresses to the surface. I can immerse myself in the task, pulled away to put heads back on Playmobil or say hello to Henry.

The dish was devoured tonight, with Amelia picking it apart wondering about what was in it, Lauryn simply eating it, and Josh lifting it up crust first into his mouth in whole slabs. We talked about Henry, school schedules and nothing in particular.

Its warm in here, its pouring outside. Josh has fallen asleep on my shoulder, hand entwined in my hair. It was a good day.
See, photo. I cheated this is the one I made last year, I did not take a pic this time, but it looked virtually the same. The exception is I carved the kids initials in the top for fun.....