Switching Over

I just thought it was time that get back on the posting again.  I have a new blog located at
www.candaceraymond.ca

Hopefully I will have more time to dedicate to this.
Trying to keep up with the Business (Banja Solutions) the family, and volunteer work - can get a little hairy.

But I will promise to make a greater effort - especially now that Veggies are back again!

We signed up with a different CSA this year,  www.thefreshveggies.com  located in North Brampton.


So check out the new location - and enjoy!

Very Best,

Candace

Jerusalem Artichokes

 Found this here!
Enjoy for Thanksgiving'
http://ca.lifestyle.yahoo.com/food-entertaining/blog/greentable/65/five-reasons-to-buy-jerusalem-artichokes-now

Jerusalem Artichoke Soup    Makes 6-8 bowls of soup
    1½ pounds Jerusalem artichokes, scrubbed clean and dried
    2 tablespoons extra-virgin olive oil
    1 red onion, peeled and sliced
    1 medium-size turnip, peeled and sliced
    1 garlic clove, crushed lightly with the side of a knife
    Sea salt and freshly ground pepper to taste
    Small bunch fresh thyme tied with string
    4-5 cups water (or vegetable stock)
    1 cup heavy cream

     1.    Preheat the oven to 450 F. Place half of the Jerusalem artichokes on a baking sheet and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife.

     2.    Meanwhile, slice the rest of the Jerusalem artichokes in ½-inch thick slices. Heat a medium pot and add the remaining olive oil. Add the onion, turnip slices, and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5-10 minutes and add 4 cups of the water.

     3.    Cook until the Jerusalem artichokes are completely tender, 25-30 minutes. If the liquid reduces too much during this cooking time, add the remaining cup of water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning.  Remove the thyme from the pot. Add the cream. Purée the soup in small batches in the blender (or a hand blender) until smooth. For a more "rustic" texture, purée only half, leaving the other half "chunky." Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup

Tomatillo Salsa Verde Recipe

This is one of the most amazing vegetables that you can find!  It originates in Mexico, and is the primary ingredient for Salsa Verde  (For those of you who DON"T speak Spanish - simply put - it is Salsa Green - or as we say Green Salsa.)

Here is a great site for more information on Tomatillos
http://www.gourmetsleuth.com/Articles/Produce-638/tomatillos.aspx


The very Best Salsa Verde Recipe!

  

Depending on your skill set or interest level - you can roast the tomatillos under the broiler for about 6 minutes - until the skin is blackened ( Like Peppers) OR you can boil them in water on the stove top - removing after they have softened.  More people boil them, however the flavour is more definitive when you roast them!

Ingredients

 

• 1 1/2 lb tomatillos
• 1/2 cup chopped red onion (finely diced)**
• 1/2 cup cilantro leaves
• 1 Tbsp ground cumin
• 1 Tbsp fresh lime juice
• 1/4 teaspoon cane sugar
• 2 Jalapeño peppers stemmed, seeded and chopped
• Salt to taste

** If any of you are like me - where you can't eat Onion - I have started to use dehydrated onion flakes.. I know - not so great - but it gives the taste - without the agony of onion.

 

 

Method

 

1 Remove papery husks from tomatillos and rinse well.

 

2 Place all ingredients into a food precessor or blender and pulse until finely chopped and blended.  Store in Refrigerator.   Perfect with Chips, or as a side to Enchiladas!

 

 

Makes about 3 cups.

 

 

 

Creamy Vanillla Sweet Potatoes

Doing research for recipes for one of my clients, whose newsletter I take care of, I was looking for a recipe for the upcoming holidays.  Of course I am ALWAYS researching for myself, as I thoroughly enjoy adding to my own repetoire.

I know that most people have heard of Wolfgang Puck - but in going through his site - I found that spark of excitement again for recipes.  The Internet, while informative, also allows just about ANYONE to post ANYTHING they want on the net.  Having said that, I realize that I am no different, yet, when it comes to food and recipes... there are just way too many crappy, thrown together, lazy, unhealthy options out there.   Kraft Kitchens is one that drives me a little bonkers.  Most of what I see they advocate for food - is their own prepackaged items - thrown together - then presented as cooking.

It would appear that as time goes on - we become more and more lazy towards the preparation of food, and I do believe that Grandma Rose would be so disapointed in our efforts (Or lack of).

Wolfgand Puck's recipes remind me that yes indeed there are still people out there who enjoy cooking, in its real sense.

So I am going to post this recipe, and add it to my table this fall.. It LOOKS amazing!

Ingredients - Creamy Vanilla Sweet Potatoes

• 4 medium sweet potatoes  
• canola oil  
• 2 ounces cream cheese, softened  
• 1/2 cup butter softened  
• 1/4 cup real maple syrup  
• 1 tablespoon Nielsen-Massey Tahitian Pure Vanilla Extract  
• 1/2 teaspoon salt  
• 1/4 teaspoon pepper  
• 5 strips bacon, crisp-cooked and crumbled

 Preparation - Creamy Vanilla Sweet Potatoes

1. Preheat oven to 400 degrees.
2. Wash sweet potatoes and lightly coat skins with canola oil.
3. Pierce each potato several times with a fork, place the potatoes on a foil-lined baking sheet.
4. Bake for one hour or until fork-tender.
5. Cut the hot potatoes into halves. Scoop the pulp into a mixing bowl, discarding the skins.
6. Beat at medium speed for one minute using an electric mixer.
7. Add cream cheese, butter, syrup, vanilla extract, salt and pepper. Whip until creamy.
8. Spoon whipped potatoes into six ramekins coated with nonstick cooking spray and top with the bacon. Place ramekins on a baking sheet.
9. Bake in a preheated 375 F oven for five to eight minutes or until heated through. Alternatively, they may be reheated in a microwave.

 ENJOY!

Apple Butter

Ok! So one last post for today.
Apple butter!
This is the BEST substitute for butter on toast. It can be prepared and preserved into sterlized jar for your cold room.

Apple Butter

 

• 15 medium size apples (4 to 5 lbs.)
• 1 1/2 qts. cider
• 1 1/2 lbs. (3 cups) sugar
• 1 tsp. cinnamon
• 1 tsp. allspice
• 1 tsp. cloves
• 1/4 tsp. nutmeg

 

Wash and slice up firm tart apples ***** without removing the core, seed and peel and place in the pot.

Add cider and boil over medium high heat until soft (About 15 minutes)

 

Using cheesecloth or a metal sieve, press the mass through to remove the core, seeds and skin.  You will have a clean pulp full of flavour!   Add spices, and let slow cook on low heat to reduce to a thick paste ...about 3 hours.    Pour into hot sterlized jars, leaving 1/4 inch head space.  Seal with new seals, and cover with a towl on the counter until you hear the lid "pop".... generally safe overnight.

 

Store in your cold room!

 

 

 

**** People generally do not know the difference of apples for cooking, fresh, snacks, salads etc.. we generally know Red Delicious, and Macintosh although Ida Red is becoming more well known.

http://www.albionorchards.com/

This is a local orcahrd in Caledon, that lists out the varieties available and the harvest time!  It will soon be time for Apple Picking!!!

Red Pepper, Tomato, Cucumber and Feta Salad

I had to remember to write this recipe down as my youngest son, Jordan, said to me yesterday that this was his favourite salad.  He loves when I make it...

• 10 Small Cherry Tomatos cut in half
• 2 cucumbers seeded and chopped
• 2 small sheppards peppers
• 1 large handful fresh basil leaves chopped
• 1/4 cup fresh feta cheese chopped
• Olive Oil
• Fig infused balsamic vinegar

Toss all together in a bowl and serve.

All items we received yesterday in our CSA  (except the cheese, olive oil, and balsamic vinegar)


Figs are available at garden foods I noticed - so I can make my favourite snack, of fresh green fig cut in half, a piece of provolone cut into a strip and wrapped around the half and then wrapped with a long strip of proscuitto....    a fabulous finish.....

Leek and Potato Soup

This week and last there has been gorgeous leeks available.  Potatos are also coming in.

Our family has been enjoying chicken on the barbecue, and as per usual, I keep my crock pot on the counter (Except that I loaned it to Lee, for her party full of pulled pork - hmm need to get that back)   so last week I had to use stovetop and pot for the chicken bones to make stock...


3 Leeks cleaned and chopped
( I found that you have to pull the leek apart to find the bits of dirt still from the garden)
10 potatos chunked 
(this week we have fingerling potatoes - I would use my whole full share amount)
Fresh garlic
Olive Oil
Carrots, (Maybe 5 tiny ones)
6 cups of chicken stock
 

• Place the leeks and garlic with olive oil over medium heat (Olive oil should never be cooked on high heat - as it destabilizes the properties) and saute gently until the leeks are soft.
• Add Chicken Stock, chunked potatos and carrots.
• Let simmer for about 30 minutes (Until potatos are soft)
• Use a Hand blender to blend it in the pot to make a creamy soup.
• Serve with a garnish of your favourite strong cheese  (Asiago, Parmesan, Old Chedder) and a dollop of plain yogurt (Truly tastes the same as sour cream - and MUCH better for you!)

My kids have asked me to make this one more often.  It is the perfect starter for their meal.