Posts Tagged ‘Home Cookin’’

Cooking for dogs - Food Gypsy

Indulged, pampered and spoiled are all adjectives that could apply to my pets.  One person's spoiled is another's well fed, well loved member of the family.  There have been very few times in my life when I was not surrounded by animals, from the household pets of my childhood to the animals of the farm in my teens and the pets that have been my companions in my adult life.  It's good to be an animal under my care.

Some look down their noses when they see me feed a soupy meat based gruel we call doggie stew or a loose slurry of cooked ground beef, grains and berries that supplement their kibble.  "oh, my dogs don't eat HUMAN food" is often said with a load of judgement, as if I have broken the cardinal rule of canine ownership.  Dogs have been a constant in my life and their care and feeding has become one of life's interesting journeys.

Doggie Stew and The Pack - Food Gypsy

The fact is dogs and human's share a bond and a very similar diet.  For the last 3,000 years of domestication, dogs ate what was left for them after their humans had eaten.  In 1922 the pet food industry was born and both wet and dry pet foods followed.  For many years, dog food was very stable, made from proteins not suitable (or desirable) for human consumption.  Dog food was comprised largely of horse and organ meat, course grains, bone meal and essential fats.  Again, scraps from our table.

Bits of freezer burnt lamb, marked down beef and leftover fish, wilting vegetables, shriveled up sweet potatoes, the remains of rice, pasta and cooked cereals all find their way into the bellies of waiting canines.

Today a great many things have changed within the pet food industry, new formulation, new technology and of course, the introduction of GMO grains as a list of preservatives and flavour enhancers into a once unpolluted feeding system.  Some pets foods have become much, much worse and along side that is a line of gourmet and specialty pet foods to accommodate the many allergies and digestive issues that have become a veterinary concern.

Many pet owners are finding that animals who have never had any kind of allergy in their lives are suffering skin legions, digestive distress and hot spots and vets in record numbers are recommending a change in diet.

The last year has been a roller coaster ride of expensive testing, specialty foods and the stress of nursing the magnificent Magnus The Great, my much loved bulldog, from one health crisis to the next.  I've read the contents of hundreds of bags of dog food, including single source protein (kangaroo anyone?) and grain-free until we found an option that works, but it ain't cheap!  So we supplement with clean sourced food we can trust, which means I'm cooking for dogs.

Pets are members of our family, often as precious and loved as children so I thought I would take this post to share with you the guidelines of good canine nutrition, should you or someone you know ever find themselves in a similar pinch.  Really, their needs are not that different from ours.

  • Let's start with this:  fat is good.  In canine terms, fats mean energy. Dogs use this energy to build muscle and sustain their daily activities, from hunting and herding to laying around farting.  Fats are the most efficient source of energy for a dog, without it they loose muscle.
  • Proteins are essential.  Meat is the most common protein source in natural dog food, other sources include eggs, milk and plant proteins.   Our favorite proteins in the Gypsy Kitchen include beef, chicken and lamb, we avoid pork as it's the most common bulldog allergy and well, the bacon is MINE.
  • Carbohydrates are a necessary source of glucose, which is important for cellular health. If the dog’s diet does not contain an adequate amount, the liver must work overtime to compensate, using proteins to make glucose. Carbohydrates are found primarily in plants such as grains like wheat, barley, corn, rice, cereals and potatoes.
  • To aid digestion, all types of carbohydrates need to be boiled, baked or toasted before feeding to a dog. Starches from oats, corn and potatoes in particular are difficult to digest unless cooked.  We lean toward brown rice, avoid corn and soy and skip white flesh potatoes in favor of deeper nutrition with sweet potatoes.
  • Vitamins & trace minerals are essential for your dog's health, so if you're going homemade with your feeding regime, be sure to include a good one.

There are some people foods to avoid all together as they're toxic to dogs including:

Onions, grapes & raisins, chocolate, coffee & cola and anything caffeinated, macadamia nuts, mushrooms, Xylitol (artificial sweetener found in candy & chewing gum), alcohol and yeast dough, citrus oil extracts, fruit pits and seeds.  Also rotten or moldy foods can cause stomach upset, and while not fatal, too much junk food can be just as unhealthy for your dog as they are for you.

One of my favorite sites for dog food recipes is homemdedogfood.com with easy to follow recipes and solid nutritional resources, if you're looking at doing some cooking for your canine it's a good bookmark to have.

While accommodating the dietary needs of one dog, the other, Miss Teah a Jack Russel-Chiwawa cross who's claim to fame is the consumption of an entire tube of Crazy Glue with no (apparent) effects, now has a shinier coat and no longer suffers ear infections.  The bulldog LIVES for gravy, it's his favorite thing!

Every member of the family should be healthy and happy, even the four-on-the-floor fur kids.

Magnus The Great loves his chow - Food Gypsy

Chili_Cheese_Cornbread_Muffins

 

 As July wanes and August takes hold I begin to crave a taste of the south.  

Fried chicken and biscuits & gravy and collard greens.  Perhaps it is a throw back to childhood and a summer vacation in the early 70's though the midwest and southern states where I first saw lightning bugs and cotton fields and bright white baptist churchs.  

That was a very long time ago, but I still remember watching the landscape whiz by as we traveled from Vancouver, Canada  in our 1964 El Camino, which my Father still owns (in mint condition) with the canopy on the back and all our camping gear safely stowed - mile after mile.  

The big, stately plantation houses, the small clapboard shacks, dogs panting in the shade and everywhere the big, welcoming smiles of southern hospitality.  

How I longed to be a southern belle.  

Since then I have retuned to the south a couple of times, grazing my way though chicken-fried steaks, pies and barbecue.  There is a quality to the food that is so unmistakably comforting and homespun.  

As temperatures climb, cicadas hum in the trees and green grass turns pale and course -  those southern recipes roll out and I don my (slightly affected) Georgian accent and complain about the heat...

"I'm a puddle ova' here!" 

It's all very Scarlett O'Hara.  

This is my version of Southern Cornbread.  In my days as Innkeeper (chief cook & bottle washer) at the Dragonfly Inn, this was a popular late summer muffin enjoyed by many a guest.  

Nothing goes so well with cornbread as cream cheese and a dash of red pepper jelly - creamy and tangy.  

Red Pepper Jelly

Red pepper jelly, 'imported' from Nova Scotia...

Dubbed by a gentelwoman from South Carolina as my "Chili Cheese Cornbread Muffins" these hold a few surprises - fresh corn sliced right off the cob as part of the batter, adds texture & flavour, the cream cheese baked into the center so it's gooey and smooth and easy to spread and the red pepper jelly baked on top adds just a hint of sweet spice.   

They are a meal unto themselves.  

Planned on serving these gems this morning with a chive scrambled eggs but --- turns out I'm out of eggs.  Note to self: if making scrambled eggs, be sure you have eggs as they are a key ingredient in said dish.  

"Fiddle-dee-dee!" ~ Gypsy O'Hara  

   

Fresh corn, cut from the cob Fold the batter gently... Mix until just moist.  

Fill muffin cups to 1/3, create well in batter. Place spoonful of cream cheese in well and top with batter. Top with red pepper jelly and bake.  

Chili Cheese Cornbread Muffins - Recipe

  • Prep time: 15 minutes
  • Cooking time: 20 minutes

Ingredients:

  • 1 1/4 cups flour
  • 3/4 cup cornmeal
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/4 cup melted butter
  • 1 ear of fresh corn, kernels removed
  • 1/4 cup cream cheese spread - rolled into 1 teaspoon balls, reserved for centre
  • 1/4 cup red pepper jelly, reserved for top

Preheat oven to 400° F (200°C)
Prep 12 - cup muffin tin, greased or lined with paper
* In this instance, we are using a large, silicone muffin pan the yield will be 7 - 8 muffins.*  

Method:

  1. Mix the dry ingredients together; form a well in the center, add milk, eggs & butter. Mix wet ingredients together then lightly fold (3 or 4 times) with dry ingredients, then add kernel corn.  Mix lightly to combine until just moist.
  2. Muffins like a light hand, mix ONLY until moist and handle very littel, this will ensure a tender, moist result.
  3. Fill muffin tins/cups 1/3 full; with spoon form a slight well in the center of each muffin, roll approximately 1 teaspoon of cream cheese between the palms of your hands to from a loose ball, then place in divot of batter.
  4. Spoon batter to cover cream cheese filling; be sure that the batter seals around the cheese, then make another small divot on the top of the muffin.  Spoon approximately 1 teaspoon of red-pepper jelly into that hallow.

Be sure your rack is in the center of the oven.
Bake in a preheated 400* oven for 15 - 20 minutes (depending on the size of your muffin tray).
To brown evenly, set timer for 12 minutes, then turn tray front to back and finish baking time.  Works every time.  

Pair with a chive scrambled eggs cooked low & slow or a leg of barbecued chicken or a rack of ribs... or a nice tall glass of iced coffee (if you're out of eggs).  

"Come and git it y'all... while it's still hot."  

The dogs lie panting in the shade and I have on my very best smile. 

  Chili Cheese Cornbread Muffins, surprise.

 

 

Bacon_Waffle_Grilled_Cheese 

Sandwich - really does not apply here.  The very word conjures up rules about crusts, watercress and cucumbers.  

When you take a buttermilk waffle and make it into a Buttermilk Black Pepper Bacon Waffle, coat it with butter, grill it in a pan and melt a half cup of cheese between those two slabs of bacon-y waffle divot-ed goodness... that my friends is a SAMMICH.

What is a waffle anyway?  Just a delivery system for sauce, often in the form of syrup.  In this application, I've nixed the syrup... not because I don't like it, but because I know that the maple syrup in the pantry is the real deal and if I open the can, I'm done.  It will call to me in the middle of the night... 

"Gypsy... baaaaa-bee... " it will plead, like a needy lover.
So.  No syrup. 

Next question: "Did you drain the bacon before you mixed it in the waffle batter?"
Answer: "Good heavens no. Why on earth would I do that?  No, I added the bacon fat right into the batter, 'cause that's the way I roll."
Question after that: "Could I use vegetable oil and turkey bacon?"
Answer: "Ummmm... suuuuuuure.  You know what you should try with that?  Syrup." 

Waffle recipes generally call for a 1/2 cup of fat/oil/melted butter.  In this recipe; substituted half the oil for bacon fat... and skipped the salt all together, the bacon brings enough salt on it's own. 

Well, that's enough chin-waggin' it's a grilled cheese sammich for Pete's sake how much more gum-flappin' is really necessary? 

Pairs well with; an ice cold beer and... play-off hockey.

  

Basic_Buttermilk_Waffel_Batter Blackpepper_bacon 

Bacon Waffle Grilled Cheese Recipe

  • Prep time:  20 minutes
  • Cooking time: 45 minutes

Ingredients

  • 2 eggs
  • 2 cups all-purpose flour
  • 2 cups butter milk
  • 1/4 cup vegetable oil
  • 1 tablespoon white sugar
  • 1 tablespoon baking powder
  • 8 - 10 slices of peppered bacon (diced, cooked & cooled)
  • 1/4 cup rendered bacon fat, cooled
  • 2 cups aged Canadian Cheddar (the sharper, the better)
  • 2 tablespoons butter, melted

Method:

  1. Preheat waffle iron.
  2. Beat eggs in large bowl with hand mixer until fluffy.
  3. Stir in flour, milk, vegetable oil, sugar, baking powder, salt and mix by hand or with electric mixer until smooth.
  4. Add cooked, crisp bacon and up to a 1/4 cup bacon fat, fold in to batter.
  5. Coat waffle iron with a thin layer of oil or non-stick cooking spray if needed.
  6. Pour batter onto waffle iron and cook until golden brown.

For the grilled cheese part...

OK let's pretend you've never made a grilled cheese in your life.  

Allow waffles to cool.  Brush one side of waffle(s) with melted butter.  Place one waffle, buttered-side down, in non-stick pan over medium-low heat.  Add 1/2 cup grated aged cheddar, place second waffle on top, buttered side up.   Allow cheese to melt, about 3 minutes.  Carefully flip to toast other side of waffle, about 3 minutes. 

Remove from heat, cut and serve... with pickles... or syrup or BBQ sauce whatever it is you eat with your bacon-waffle-grilled-cheese-sammich. 

I is goin' pickle.

Buttermilk_Black_Pepper_Bacon_Waffles

Banana_Muffins_&_Nutella

A family favorite, can you ever go wrong with a good, fruity, moist banana muffin?  No, of course you can't. 

The original recipe comes from a book first printed in 1966; A World of Breads by Delores Casella.  It belonged to my grandmother, then my mother and for a brief moment in time it came to me only to be snatched away again by my mother, who truth be told, bakes more bread than me. 

Fortunately, I copied some of my favorite recipes, now yellowed and stained.  This is among my most loved, often duplicated and over time it's become my own.  Sometimes I add nuts or chocolate or cranberries, but not today, today I'm going classic, just big, banana flavor.  

Make it as a big, beautiful banana loaf or as big, beautiful banana muffins (which BTW, go great with Nutella).

Many cooks still use A World of Breads today, good solid kitchen tested recipes in simple format.  Can't argue with a classic.  Could be why people are still finding a market for used copies on line.  I may have to jot down a few notes next time I'm at Mom's.

"A delicious bread that stays moist" - Delores Casella. 

 

Banana_Muffin_ingredients Cream together butter, sugar, eggs & vanilla Sprinkle top with course sugar...

Banana Muffin Recipe

Prep time: 15 minutes
Cooking time: 25 minutes
Yield: 8 - 12 muffins

Ingredients:

  • 1/2 cup butter (softened)
  • 1 cup brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups mashed (very) ripe bananas
  • 8 - 20 banana chips (for decoration)
  • 1 tablespoon course sugar (for decoration)

Method:

  1. Cream sugar and butter together.  Add eggs and vanilla and beat well until light.
  2. In separate bowl combine dry ingredients; flour, salt and baking soda.  Measure and mash bananas separately and reserve.
  3. Add dry ingredients to creamed mixture one third at a time alternately with mashed bananas.  Fold, gently to mix.
  4. Pour into prepared muffin tin, to approximately 3/4 full.  Sprinkle with course sugar on top.  Add one banana chip per muffin, insert on edge, at centre. Allow to stand at room temperature for 15 minutes before baking.
  5. Bake at 350*F for 20 - 25 minutes or until inserted toothpick comes out clean.

Cool.  Eat immediately with large jar of Nutella. 

Cutlery is optional.

(Of course I had to shoot it with cutlery but let's not kid ourselves, finger & jar or Nutella go perfectly together.)

Banana Muffins - the classic

In rare show of couth refrained from dipping fingers in jar of Nutella...

Ben's Beignets - Food Gypsy

Looking for some Cajun inspiration this weekend, struck up a conversation with guy across the table who just happens to be a very talented Chef.

Go classic, go simple... Crab Cakes, Jambalaya and Beignets” says Ben.

"What’s a Beignet?"

His eyes widened, his mouth dropped open “You don’t know Beignets?”

"Apparently not" says Gypsy.

What followed (after the rolled eyes and the ‘tut-tuting’) was not just a lesson in French Cuisine but a sentimental journey down the garden path of childhood and family cooking in the kitchen with his Grandmother, Georgette.

Food Gypsy Technical Advisor Chef Benoit Gelinotte learned to cook where most of us learned to cook, in the kitchens of his mother and his grandmother.  Thing is... his maternal grandmother, Georgette, was the talented Chef Georgette.

The other thing is... he’s French.

Brought up in a culture of food, loving the process and seeing the day-to-day results in the kitchen with a strong willed woman at the helm; when it came to a decision as to which career path to take, he followed in her footsteps, and has now been in the kitchen for more than 25 years.

During his culinary education and into adulthood, Ben was expected in his Grandmother’s kitchen on all holidays, religious events, festivals and family gatherings.  Cooking (among other things) Beignets for hours on end.  Mountains of them.

No wonder he was her favourite.

“A ‘proper’ Beignet is a yeasted dough similar to a brioche,  fortified with egg and butter, then rolled, cut, twisted and fried, light and golden brown and dusted with sugar”  he explains.

“So... it’s like a doughnut.”

“MAIS NON” says Ben “it’s like a FRENCH doughnut."

Oooo la.  The French do have a way with food.

It’s that culture of cuisine that fuels Cajun cuisine, because after all, before they were ‘Cajun’ they were ‘Acadian’; French loyalist sent packing by the British from what are now the Canadian Maritime provinces, who then took root in the swamps of Louisiana and throughout the south.

In an all too brief trip to New Orleans some years ago, I developed a deep fondness for its people and their food.

Rich in cultural lore, flavour and spice, plus that signature fingerprint of the French which echoes in every bite.

Butter.  Cream.  Pork fat.  Decadence.

The Beignet in particular is a tradition during carnival season, its distinct shape is twisted to represent the carnival mask.  But it is the light crispness, combined with its rich buttery dough that rises and puffs as it’s cooked in hot fat... that makes the Beignet addictive.

Ben’s secret Beignet ingredient?  Orange Blossom Water.  A light, fragrant essence that make this a very traditional recipe. You can find Orange Blossom Water at most large grocery stores or specially food shops.

Chef Georgette would insist.  So does Chef Benoit.

Orange Blossom Water

Hope you enjoy our little Cajun tribute to Mardi Gras, click here for a classic, Spicy, Saucy Jambalaya a la Gypsy  for some Louisiana heat... no matter where in the world you may be.

(Going to have to owe you one on the crab cakes, only so many hours in a day.)

Literally translating to ‘Fat Tuesday’, Mardi Gras is the feast before Lent, 40 days of fasting and self-denial.  After feasting on Beignets, now I know why it’s called ‘Fat Tuesday’, it should be followed by ‘Go to the gym Wednesday’.

My jeans appear to have shrunk.  I consider them faulty.

mix flour, sugar, salt, orange blossom water, vanilla & lemon zest A stiff dough that springs back when touched. Alternately kneading and folding to incorporate butter.

Work dough until smooth but sticky. The final product has a light, fatty sheen. On lightly floured surface, roll dough to about 1/4 inch thick.

cut into (rough) diamond shaped strips, cut two slits (diagonally) in center of each. Twist one end through furthest slit and let stand Fry over medium heat until golden, rising as they cook.

Beignets de Carnival Recipe

Ease of Preparation: Easy
Time: 90 minutes
Serves: 6

330 Grams sifted flour (2 2/3 Cups)
3 Eggs
60 Grams sugar (1/3 Cup)
30 Milliliters warm milk (2 Tablespoons)
85 Grams soft butter (1/3 Cup + 2 Teaspoons)
9 Grams fresh yeast (1/2 Teaspoon)
30 Milliliters orange blossom water (2 Tablespoons)
25 Grams lemon zest (2 Tablespoons)
8 Milliliters vanilla extract (½ Teaspoon)
Pinch of salt
Oil for frying (best results: corn or sunflower)

Method :

  1. In large bowl mix flour, sugar, salt, orange blossom water, vanilla & lemon zest.
  2. In a small pot, heat milk to a light simmer.
  3. In small bowl add yeast & warm milk, mixing thoroughly to dissolve yeast.
  4. Lightly beat eggs in a small bowl.
  5. Make a well in the center of the flour, add both egg and yeast moisture to dry ingredients.  Mix the dough well by hand, then knead to achieve a stiff dough that springs back when touched. Let stand at room temperature.
  6. In a small bowl, ensure butter is soft, with no lumps.
  7. Place dough on cool, clean surface and form into flat disk, add soft butter to centre, then fold around butter. Alternately kneading and folding to incorporate all fat, work dough until smooth (but sticky), airy and light.
  8. On lightly floured surface, roll dough to about 1/4 inch thick, and cut into (rough) diamond shaped strips, cut two slits (diagonally) in centre of each, twist one end through farthest slit and let stand (on lightly floured surface) until ready to fry.
  9. Fry over medium heat (oil temp: oil to 325*F/165*C) until golden.  Remove from pan, drain on paper towel, and cool.  Sprinkle icing sugar.

Beignets can be enjoyed hot or cold and can be served with a fruit compote, or dipped in warm Nutella at 3AM, or with coffee for ummm... breakfast.  Just random thoughts based in 'research'.

Serves 6 people or 2 people, over the course of three days. (FAT Tuesday.)

He made Beignets. First time in 20 years he's made Beignets.  I'm a lucky girl.

 

Gypsy Math: I know, I know it’s weighed, metric.  The dude is FRENCH.  Hey, I was just happy it was in English.

Conversions should be reasonably accurate, the most important measurements are flour, yeast, butter, and egg, which were checked twice, both on a conversion scale and in my kitchen.  Except the eggs, there are no metric eggs, fun to mess a newbie with though.

"What?!  These eggs are Imperial, the recipe is in Metric.  Dam.  Go to the store and get a dozen metric eggs..."

Benoit with French Doughnuts

Chef Georgette would be so proud, she'd particularly like the hat.

Spinach Feta Scones

I had a craving.  

It involved spinach and feta cheese and... scones.  Now foisting said craving on you. 

HOW DELICIOUS!

Flaky and light and salty with just a hint of something green so you can tell yourself these are good for you.  (Oh, look... spinach!)

These are a particular favorite with creamy scrambled eggs at brunch or as a starchy accompaniment to a big bowl of soup at lunch or all by themselves... smothered in butter as a snack at say... 4:13PM.

Just a random number... no reason.

A couple of baking notes from Gypsy:

Is it absolutely necessary to sift your flour?  No.  The world will not come to an end over un-sifted flour.  (I checked.)  However, for a lighter product, free of nasty flour lumps... sift.

Whenever I make a savoury scone I always make one BIG biscuit and cut it into wedge shaped pieces to bake.  As it often accompanies another dish I find the shape offers more opportunity for interesting plating options.  Round scones are sweet in my mind, but hey, if you prefer to make round scones... make round scones.

Do what’s right for you. Make them heart shaped... PARTY!

One of the little tricks in this recipe, you will note that the shortening I use is frozen, then grated into the dry ingredients to mix.  I find this perfectly blends the fat into the dry ingredients with very little effort and even less handling.

Easy’s good – right?

OK then. Starving here. Let’s get COOKIN!

 

Frozen shortening, grated into dry mixtureCut into wedges...

Spinach Feta Scones Recipe

2 Cups Flour
1 Tablespoon Baking Powder
2 Tablespoons Sugar
½ Teaspoon Salt
½ Cup Shortening (or Lard) - frozen
1 Egg, well beaten
¾ Cup Milk
½ Cup Spinach – precooked, drained, coarsely chopped
1/2 Cup Feta Cheese

  • Preheat oven to 400*F (200*C)
  • One greased cookie sheet

1. In a bowl, sift together flour, baking powder, sugar and salt.
2. Grate frozen shortening (or lard) into dry ingredients and blend gently with hands.
3. In another bowl combine egg and milk.
4. Add wet ingredients to dry ingredients and mix loosely with spatula.
5. Add cooked, drained spinach and crumbled feta cheese, stir until moistened.
6. Knead lightly with floured hands to form loose ball.
7. Turn dough onto lightly floured surface and flatten ball into disk approximately 1” thick with hands.
8. Using sharp knife cut disk into wedges, like pizza.  Brush off excess flour with dry pastry brush.
9. Place wedges on greased cookie sheet.
10. Bake in preheated oven for 20 – 25 minutes at 400*F (200*C)

Makes 8 - 10 servings.

When in doubt, add more cheese.  You can never have too much cheese.  Serve warm and fresh... with BUTTER!

Oh look... spinach!

Spinach Feta Scone snack

4:13PM... snack time!

  

Chicken Soup, Gypsy Kitchen
Grandma's remedy, nature's medicine... a good chicken soup!

It's cold and flu season; sniffles and sore throats and sick days.

Some nasty little bug bit me hard this weekend which meant cough syrup and pajama time.  Nothing quite so sexy as a fever.  Oh yea, I'm hot Baby!  *cough, cough, cough*  

Time for a big bowl of nature's remedy... chicken soup.  

Ingredients such as garlic and pepper have excellent healing properties for respiratory ailments, they work in much same way as modern cough medicines, thinning mucus and making breathing easier.  

Yes... I said 'mucus'.  

In fact, some science guys and gals have done actual research on this topic, among them... Dr. Irwin Ziment, M.D., pulmonary specialist and professor at the UCLA School for Medicine, says chicken soup contains drug-like agents similar to those in modern cold medicines. For example, amino acids released from chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems.  

I like him but I'm pretty sure my Grandmother could have taken him in an arm wrestle.  

You don't mess with a woman when her name is 'Jessie Jones'.  That was my Grandma.  Tough as nails.  Wrung the neck of a of a goose, milked the goats, handled an axe and a chainsaw all before breakfast.  

If she were here right now she'd have me tucked in bed, a mustard plaster on my chest, a wool sock wrapped around my throat, an ancient humidifier humming in the corner loaded with eucalyptus oil, a Hot Rum Toddie in one hand, a big bowl of soup precariously balanced on a pillow and an aspirin on stand by.  

She'd say "Eat, this then drink that, take this aspirin and get some rest!"  

Then she'd turn and yell at my Grandfather who was sneaking cookies in the kitchen "FRANK! Those are for tomorrow!"  Ears like a dog that woman.   

Science be damned, good food is good food and good food is nature's medicine.  That's why I choose as natural a product as I can and go organic as much as possible.  Truth be told, I'm rarely sick but when I am...  

The clear chicken broth is high in antioxidants, packed with protine yet easy to swallow and loaded with nutrition.  The aspirin works on pain, inflammation and any trace of a fever. 

The mustard plaster and steaming eucalyptus broke up congestion.  No idea what the wool sock was for... luck maybe.  Or perhaps her and the other Grandmas had some kind of bet going.  

"I'll bet you your pickle recipe I can get my granddaughter to wear a wool sock around her neck..."  

It seems to me Grandma had a lot of pickle recipes. 

Booze (of course), is the international grandmother sleep-aid.  To this day I'm sure she used to drug me so she and Grandad could get up to no good.  Trust me when I say there was no getting up from Grandma's Hot Rum Toddies!  

Today I'm skipping the mustard plaster because I don't think it works with Dion.  I steamed up the bathroom earlier with a hot bath and yup, you guessed it, eucalyptus and other essential oils.  Had a big bowl of steaming hot chicken soup and before bed, just for the sake of nostalgia, I'll have a little toddie with dark rum to wash down the acetaminophen.  

But the wool socks are staying on the feet Gram!  

Now... "Eat, this then drink that, take this aspirin and get some rest!"  

The apple doesn't fall far from the tree.

 Stay healthy.  Be happy!

  

Chicken Soup Recipe

• Ease of Preparation: Easy
• Time: 90 minutes – 2 hours
• Serves: 4

Ingredients - Stock

• 1/2 Roasting chicken, quartered
• 1 Carrot, peeled, quartered
• 1 Onion, peeled, quartered
• 1 Parsnip, peeled, haved
• 1 Piece celery, quartered
• 2 Garlic cloves, crushed
• 1 Piece leek (green) quartered
• 2 Bay leaves
• 2 Sprigs fresh thyme
• 3 – 4 Parsley stems
• 12 Whole black peppercorns

Ingredients - Soup

• 3 - 4 Carrots, peeled & chopped
• 8 Ounces green beans, chopped
• 1 Piece leek (white), chopped fine
• 1/2 Cup frozen peas
• 1 Green onion, chopped, fine
• 1 Stem of parsley – top only, chopped fine
• 2 Tablespoons Butter
• Salt & pepper to taste

 

 Method

1. Place chicken into a large soup pot.
2. Add the carrots, onions, celery, garlic, leek, bay leaves, thyme, parsley and peppercorns and cover completely with cold water.
3. Bring to a boil then reduce temperature and simmer gently for 1 hour – 90 minutes, removing film from top of broth as needed.
4. Strain broth and reserve, discard cooked vegetables and reserve chicken.
5. Once the meat has cooled, gently remove from the bones, cut as needed and return to the pot with the broth.
6. Bring the broth back to a simmer and add carrots and leek.
7. Simmer for a few minutes and add green beans and peas.
8. Simmer for a few minutes then finish with butter, green onion and parsley.
9. Adjust seasoning and... serve.

   

A chicken in the pot, resting on a bed of vegetables...
A good chicken stock has "magical healing powers"... well that and rum!

In downsizing from 5,000 square feet to just over 600 square feet, necessity becomes the mother of invention.

Running a busy kitchen at the Dragonfly Inn taught me a few things about being organized (everything always goes back in the same place) cooking in the homes of friends who put themselves through school behind the grill taught me more (locate your most used items where you use them) and this last little bit of training at Le Cordon Bleu really nailed it (everything in sight, everything in reach).

I confess to being the pound owner of a storage unit that (currently) houses my books, my BBQ and other (can’t possibly part with them) doodads... but the Gypsy Test Kitchen is jammed to the rafters and extraordinarily organized.

Simply put, I refuse to be without my best stuff.

When I discovered (while unpacking my best stuff) that I had no room for food... something had to be done.  Utilizing the last remaining closet/pantry space I had – the door – I created a nifty spice rack and hanging drawer putting my most frequently used items at arm’s reach but didn't mess with the original 20's deco decor and was fast and easy.

Combining my love for shoes and my love for food; an (unused) see-through hanging shoe organizer was pressed into service as a spice rack.  Now my spices are easy to find, shopping lists are a snap to make at a glance and I can group similar spices in one pouch (my collection of pepper for instance).

Yes.  My spices are alphabetized... what's your point?!

The other canvas organizer was much heavier and with drawer space being at a premium I took items such as measuring cups, the hand juicer, sieves and the Moulinex as well as most frequently used spices and pastes (basil, oregano, thyme, anchovy & wasabi paste) and loaded them all up – vertical.

Of course I had to label the pouches now didn’t I?  Using safety pins and paper key tabs (both from the Dollar Store) it was a synch. (My kingdom for a labeller...)

I mean, what if something were to be misfiled?!  (egads!)

Some might claim a need for medication... me, I just hate to waste my time looking for things.  And when I’m done cooking and move into ‘hostess’ mode, I simply close the door and it’s all out of sight.  Ahhhhhha.  Perfect.

Now I have too many knives and shiny things... solution in the works.  Sure to be pure genius.

It’s not OCD... It’s “ORGANIZED”!

  • Source: Over the door Canvas Shoe Organiser: Ikea $15.99
  • Source: Debbie Travis, Over the Door Shoe Compartment: Canadain Tire $14.99

Le Cocotte, Gypsy Kitchen

Time to do some cookin'!

There is a certain lust that comes with a culinary education. 

It starts small... with shiny knives and big books with bright, clean photographs and complicated recipes elegantly plated.

Until you begin to cook with commercial tools and utensils, and then that lust becomes something of an obsession.  Thick bottomed pans.  Food mills.  Sieves with fine, fine mesh and a flat bottom... to press cognac flavored liver through for smooth paté.

And the Oval French Oven, lovingly referred to as "la Cocotte" by the French, but most commonly referred to as a Dutch Oven.

Heavy, cast iron, enamel covered, a Dutch Oven  is a piece that moves from the stove or oven to the table and can store leftovers in the refrigerator or freezer.  The lid fits tight, creating a blanket of heat, sealing in flavour and moisture. The enameled cast iron evenly spreads heat and retains heat longer than other cookware materials.

It is... simply... Kitchen Heaven!

Boil, bake, sauté, fry, braise, roast, sear and stew to your heart's content and know that this is a piece that never lets you down.

Its properties are not cheap.  It's the Mercedes Benz of cookware, but just like Mercedes... there are various investment levels... le Creuset being among the most popular, nearer but not at the top of that investment curve.  

As we walk into Ottawa's C.A. Paradis I turn to classmates and say "Ok guys, whatever you do, do NOT let me walk out of here with a Cocotte"... an hour later I'm clutching it to my chest saying "Back off Jack!  SHE'S MINE, ALLLL MINE."

What can I say, I simply cannot resist 25% off.  So much for eating this month...

My Precious...

"Isn't that thing like... a down payment on a car?!" my friend Doug exclaims. 

"A Volkswagen can't make you lamb stew Doug" says Gypsy (*rolls eyes*).

So.  Time to open up the test kitchen.  What shall we cook?  Shall we slowly simmer that lamb stew?  How about a juicy roast, perhaps crackled or crusted?  Or the perfect chicken fricassee... soliciting suggestions from the peanut gallery. 

So Foodie Gypsies, what will it be?!

Let's cook.  Surely we can find a wine to go with that...

Antipasto - Gypsy Style

Oh this?! Just a little something I whipped up... "Mangia, mangia!"

Antipasto (plural antipasti), means 'before the meal' - the traditional first course of a formal Italian meal.

The Italian equivalent of saying  "First, we eat this... then we EAT..."

The holidays are upon us and along with that comes entertaining, both planned and unplanned. I love a good pop-by, the unexpected pure pleasure of friends and laughter.

During the holidays I always have a supply of quick snacks on hand for those impromptu parties that just 'happen' on a Thursday night. And, really, elegant entertaining is so easy.

This antipasto was as simple as a run to my favorite deli and grabbing a favorite platter. I like to think in terms of contrasting and complementary tastes... the sweet with the savory... the salty with the acidic.

Colour and flavor all play a part, but the thing I like the most about this tray is that it is simple, delicious and... relatively healthy. I've done many versions of antipasto; it's easy on a buffet because it's quick to fill and easy to prepare ahead of time.

Start with sweet... figs, sliced.  Add a fine cured meat... prosciutto, rolled. A sweet, crisp cracker, here Raincoast Crisps Rosemary, Raisin, Pecan.  A grilled yellow pepper.

Three generous dabs of Balsamic reduction... which is as easy as simmering some good balsamic vinegar for a few minutes until thick and syrupy, then cooling and letting it drip.  Blanched asparagus - quickly cooked to a bright green, then immediately cooled in ice water to retain its crispness.  A mild cheese -  a round of buffalo mozzarella cut in thick wedges.

More figs (how I love figs!).  Chunks of sharp cheese; ripe, aged authentic Parmesan.  A bright, ripe tomato, sliced, and a grilled zucchini. (Forgive the grilling, indoor on an electric stove.   Miss my grill and an outdoor space.  I visit it from time to time in the storage locker. *I miss you Baby!!*)

I get in trouble all the time at Le Cordon Bleu for 'undercooking' my vegetables.  I like them crisp and fresh tasting.  I would have preferred a bit more even-heat on these.  I like to see the flesh a bit more golden.  Hey.  You rock it your way...

My point is - not complicated.  Not expensive.

Just add a little drizzle of olive oil and grab a good sourdough bread and... RELAX.

Took a little time to plate and that slight obsessive compulsive thing kicked in and next thing I know I was balancing yellow peppers and counting asparagus stems watching my numbers... even, even odd... odd, even... even... odd, even.  Lined up.  Perfectly.  (Must wash hands three times...)

My guests could indulge a little, still feel healthy and leave room for their entree while we all enjoyed a nice glass/bottle/bottles of champagne.

Hey, if there's enough champagne (and antipasto)... who needs dinner?!

Am I right?!

Enjoy your guests.  Enjoy the holidays.

Think joyful thoughts and... be HAPPY!

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