We still don't know much about the Trans Pacific Partnership deal which was negotiated by our former government (love saying that). Very few details have been released.
One of the things which irks me about these multinational deals is how they restrict an individual country's ability to put in place standards which the public supports and wants. The free trade deal between the US, Canada, and Mexico overrode many of the Canadian environmental standards. Generally this happens because a big, powerful company views the restrictions as hurting their business. . .
On Friday it was leaked that the TPP would allow US milk into Canada. You might wonder why this is a problem. In Canada it is illegal for farmers to administer bovine growth hormone (rBST) to boost milk production in dairy cattle. But there's no such restriction in the U.S. The Dairy industry is powerful there.
The hormone is not used in the European Union, Australia, New Zealand and Japan, which share Canada's view of the concerns.
Now, because of the trade deal we will be forced to accept fluid milk from the US which will have these banned hormones in it . . .
I can only imagine what else we will find about this 'deal' in the months ahead.
This is a recipe you'd expect to see on Paula Deen's website (well, before her diabetes scare anyway). This is the exact opposite of healthy, diet food. Of course, you can guess how yummy it is.
We served it as a side dish at Thanksgiving Dinner (our belief is that there is no room for healthy, diet food for this meal) and it was a HUGE hit.
Yes, it is bad for you, yes it is incredibly delicious, and yes, it is quick and easy to make.
Hmmmm - there is something to trailer trash food.
Take my advice - double the recipe because you will want leftovers.
Creamy Confetti Corn with Crispy Bacon
8 bacon slices, chopped 4 cups fresh sweet corn kernels (about 8 ears 1 medium-size white onion, chopped 1/3 cup chopped red bell pepper 1/3 cup chopped green bell pepper 1 (8-ounce) package cream cheese, cubed 1/2 cup half-and-half 1 teaspoon sugar 1 teaspoon salt 1 teaspoon pepper
Cook chopped bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Set bacon aside.
Sauté corn, onion, and bell peppers in hot drippings in skillet over medium-high heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt, and pepper. Top with bacon.
I bought a romaanesco at the market the other day.
Quite common in Italy, it is rare to find them for sale in Canada. Romanesco appears to be part psychedelic broccoli, part alien life form.
In fact, it’s an edible flower from the family that includes broccoli, cauliflower, Brussels sprouts, and cabbage. It tastes very similar to cauliflower, but with a slightly nuttier, earthier flavor. You can use it as you would cauliflower in recipes, and it holds up to many different cooking methods.
With this recipe we combined the Romanesco with some leftover cauliflower for some roasted veggie goodness.
Roasted Romanesco and Cauliflower
1 head Romanesco broccoli cut into florets 2 cups chopped cauliflower florets 2 tablespoons extra-virgin olive oil ½ teaspoon kosher salt vGrated parmesan cheese lemon juice to taste
Preheat the oven to 375°F. 2.
Place the Romanesco and cauliflower florets on a rimmed baking sheet, add the oil and salt, and toss in the pan to coat evenly.
Bake, turning halfway through, for 10 to 15 minutes, or until the florets are browned.
Toss with a dash of parmesan cheese and a squeeze of lemon juice. Serve immediately.
There was a lot of chatter awhile ago about the woman who jumped and rolled from her moving car because there was a spider inside. Happily neither she or her child who she abandoned in the car with the spider were injured.
Then there is this tale of lunacy.
Guy pulls up at the gas pump to fill his car up with gas.
In the midst of filling the car he spies a spider by the fuel door.
Guy is afraid of spiders.
Guy decides to light his cigarette lighter and toss it on the spider.
Gas and a lit lighter . . .
Surely he could have just flicked that spider away?
I'm not the biggest fan of traditional two crust pies - take that top layer off and replace it with a crumble topping and I am a happy guy.
It's easy to understand why apple crumble pie (sometimes called French apple pie in diners and old cookbooks) is so immensely popular: It packs all the flavor and fragrance of a traditional apple pie underneath a nutty, buttery, cinnamony crumb topping. Adding cranberries to the filling evokes a familiar fall color and provides tartness to balance the sweetness.
The pie itself isn't overly sweet - some reviewers online complained that it was too tart. We found it to be perfect. Presumably some of this would depend upon the apples being used.
I didn't make the dough from scratch - having a freezer full of pre-made pie shells from a nearby bakery saves one from that task. All I did was make the filling, make the topping and bake.
Cranberry-Apple Crumble Pie
For pastry dough: 1 1/2 cups all-purpose flour 3/4 stick cold unsalted butter, cut into 1/2-inch pieces 2 tablespoons cold vegetable shortening (trans-fat-free) Rounded 1/4 teaspoon salt 3 to 4 tablespoons ice water
For crumble topping: 3/4 cup all-purpose flour 1/4 cup packed light brown sugar 1/2 teaspoon cinnamon 1/8 teaspoon salt 1/2 stick unsalted butter, cut into 1/2-inch pieces 1/2 cup pecans, coarsely chopped
For fruit filling: 2 pounds Gala apples (about 5), peeled, cored, and thinly sliced 8 ounces fresh or frozen (not thawed) cranberries 1/2 cup packed light brown sugar 3 tablespoons all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 2 1/2 tablespoons fresh lemon juice 1/2 stick unsalted butter, cut into 1/2-inch pieces
Make pastry: Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 3 tablespoon ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated.
Squeeze a small handful: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough or pastry will be tough.
Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all dough together (using a pastry scraper if you have one) and form into a 5-inch disk. If dough is sticky, dust lightly with additional flour. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
Make crumble topping: Stir together flour, brown sugar, cinnamon, and salt in a bowl. Blend in butter with your fingertips until large clumps form, then stir in pecans. Chill until ready to use.
Make fruit filling: Stir together apples, cranberries, brown sugar, flour, cinnamon, salt, and lemon juice in a large bowl.
Assemble pie: Preheat oven to 425°F with rack in lower third.
Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into pie plate. Trim edge, leaving a 1/2-inch overhang, then fold overhang under and crimp decoratively. Transfer fruit filling to pie shell and dot with butter. Loosely cover with foil and bake until apples droop slightly, about 30 minutes.
Reduce oven temperature to 375°F. Sprinkle crumble topping over filling and bake, uncovered, until crumble is browned, filling is bubbling, and apples are tender, 45 minutes to 1 hour more. Cool completely, 2 to 3 hours.
This is a great way to use up the last of the Thanksgiving turkey. I took the last of the meat off (I was DONE with turkey sandwiches by that point) and made a stock with the carcass.
This recipe was on the Williams Sonoma website and was developed by Giada De Laurentiis. De Laurentiis says that she lives on this hearty delicious soup in winter. She starts making it right after Thanksgiving using leftover turkey, and it is one of those dishes she craves when it is cool outside. Also, it’s really pretty, which soups aren’t always . . . ain't that the truth.
I modified the originally recipe because I was using leftover turkey, turkey stock, and I want to use wild rice.
It was a delicious addition to our soup recipe collection. A hearty and flavourful bowl of comforting soup!
Turkey, Kale, and Wild Rice Soup
2 Tbs. extra-virgin olive oil
5 large shallots, chopped
3 medium carrots, peeled and cut into 1/2-inch (12-mm) pieces
1 large red bell pepper, cut into 1/2-inch (12-mm) pieces
8 oz. chopped leftover cooked turkey
1 Tbs. herbes de Provence
5 cups (40 fl. oz./1.25 l) turkey broth
1 can (15 oz./470 g) diced tomatoes, drained
1/2 cup (5 oz./155 g) wild rice
1 small bunch kale, center ribs removed, leaves coarsely chopped (4 packed cups)
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
1/4 cup (1/3 oz./10 g) chopped fresh flat-leaf parsley leaves
1/4 cup (1 oz./30 g) grated Parmigiano-Reggiano cheese
In a large pot over medium-high heat, warm the olive oil.
Add the shallots, carrots and bell pepper and sauté, stirring frequently, until beginning to brown and soften slightly, 8 to 10 minutes.
Add the turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes.
Add the herbes de Provence and stir for 1 minute.
Add the wild rice and sauté quickly.
Add the broth and tomatoes and bring to a boil.
Stir in the kale and season with 3/4 tsp. of the salt and the pepper. Reduce the heat to medium-low, cover and simmer until the vegetables are tender and the rice cooked, about 35 minutes. Season with the remaining 1/4 tsp. salt.
Ladle the soup into bowls. Sprinkle with the parsley and cheese and serve.
It is official - the last of the Thai basil is gone. The cool weather was wreaking havoc on it so I used it all up in this recipe and we are done until spring.
How sad is that?
The literal translation of Pad Kee Mao is “Drunken Noodles” because the theory is that these spicy noodles are perfectly accompanied with an ice cold beer and also that they are a great cure for hangover. I can not confirm that either of these is true -we enjoyed this dish with a delicious reisling.
There are all sorts of variations of Pad Kee Mao in Thailand and even more in the western world. In Thailand the two constants are chicken and Thai Basil, and quite often it came with baby corn as well, though from my research I couldn’t confirm that this was a “must have” in this dish. Thai Basil is different to ordinary sweet / Italian basil, it has a mild aniseed and mint flavour. Die-hard Thai purists will tell you that you must use Thai Basil or Thai Holy Basil to make this recipe, otherwise don’t bother. I say that it’s not a make or break. While you can definitely taste the difference if you eat the leaves plain, once stir fried with the other ingredients and the sauce, I bet most people wouldn’t be able to tell whether it’s ordinary or Thai Basil.
I made this for dinner on Friday and LOVED it! Yes, it was THAT good.
Pad Kee Mao (Spicy Chicken and Rice Noodles)
1 (14-ounce) package wide rice noodles
1/4 cup oyster sauce
1/4 cup fish sauce
1/4 cup freshly squeezed lime juice (from about 2 limes)
3 tablespoons vegetable oil
2 medium shallots, peeled and thinly sliced
3 medium garlic cloves, peeled and coarsely chopped
1 pound ground chicken
2 medium red or green bell peppers, thinly sliced
3 large eggs, lightly beaten
2 medium jalapeño peppers, thinly sliced
1 cup loosely packed Thai basil leaves
Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.
Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.
Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don’t run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately.
We left the snow behind and headed to California for a long weekend of fun. We shoppedm toured wineries, tasted olive oil, met up with good friends, and ate some wonderful food. I can't wait for slow bowl 2009.