It’s my birthday today and the only thing I’m making today is cupcakes from a mix! LOL But I just love these guys and their unique approach to manly-man-ness! Poetic is an understatement… Together, they are the Lord Byron of the Grill! I am still drooling after reading this particular entry, so I do hope you’ll enjoy.
A hard rain drummed over the tent fly, and the tempest howled through the pines. Rain, and a good amount of it, beat over the land in a relentless onslaught, like pitch forks and hammer handles, and then, after reconsidering, up and went side-ways for a while, courtesy of the gales. My camping crony and I were held up in the tent, as if we had anyplace else to cower at such times, trapped deep in the wilderness. The lightning cracked through the heavens, and exploded like warheads all around us. And the thunder rattled the very earth upon which we hunkered. It was getting a little sporty out there. Just another day camping in Minnesota’s Canoe Country. It wasn’t always like this though. Why, in point of fact, just a few minutes ago, we were enjoying a rather lovely supper over a crackling, jack pine, fire. It…
I learned to can when I was 9 years old from a neighbour who took me under her very old-fashioned wing. Sue (Mrs. MacCallum, as I called her then) was a surrogate grandmother who introduced me to the wonders of knitting, quilting and canning. Looking back, I believe she played a more starring role in my current career teaching kids to craft and cook than I may have first realized. A tip of the hat to you, Mrs. MacCallum!
Sue was amazing. I remember hearing about this mysteriously patient man named “Job” all the time and wondering if he was related to Sue in some way. She had depthless patience, never using an unkind word or criticizing when I would make a mistake. She would laugh and make some crazy reference to my experimental nature and the importance of making mistakes so we can learn and do it better next time. I’ve always remembered that and have tried to carry it with me throughout my personal and professional life.
Of course, it was her easy manner – so opposite my perfectionist mom – that would make me long to learn at her side. My favourite was, and still is, making Jam, though I rarely eat it. I love the process so much I spent two years making and selling jam at farmer’s markets along with my hand made art and craft items. People tell me it’s actually hard to make good jam….I’ve always found it hard to screw it up!!
I love to do the grocery shopping. I know. Most think I’m crazy.
Mental state aside, today I was doing some grocery shopping because it’s been far too long since I have. In our house, fruit fills more of our basket than any other grocery category. Sadly, despite the abundance of home grown vegetables we receive, we never seem to receive offers of fruit so the grocery is our only option. Continue reading Add some colour to your life this Fall→
Fall is my favourite season, by far. I adore a brisk walk in the cool sunshine, the changing colours, Thanksgiving & Hallowe’en and of course, the bounty of Ontario produce!
Among my favourite veggies (or fruit if you’re one of those people) is the tomato. I could eat tomatoes cooked or raw…..sliced, diced, cubed or whole….cherry, beefsteak, heirloom, roma…
..really I love tomatoes.
Fortunately, approaching Fall is when all my friends, family and neighbours are trying to offload the outrageous abundance harvested from their own garden plants and I am always an enthusiastic recipient.
This year was no exception and we’ve received tomatoes from four different gardens. We also received an enormous payload of field cukes which we will be working on tomorrow.
When I receive a gardener’s offer, I feel duty bound to eat every last scrap of what they’ve provided. I don’t have a picky family, but they have their idiosyncrasies. So, it’s often a struggle to come up with a variety of ideas that fit all the variables. It’s even harder when you have one that won’t eat any cooked vegetable except corn or broccoli, one who has more allergies than I can count and one who doesn’t care for ….. dislikes…. HATES tomatoes and mushrooms!
In an effort to use up the cukes and tomatoes, we made a simple yet delicious tomato/cucumber/onion/feta “salad” for dinner last night. It was truly delicious to those of us who enjoy those and the other opted for a PB sandwich, I think!
Today, I received a request for chicken for dinner and when I combined that with ingredients at home and this abundance of very ripe tomatoes: Chicken Cacciatore! Yummy!
Cacciatore is like an Italian stew for lack of a better description and something I’ve eaten many times; but never made myself!
Mushrooms are a key ingredient in this dish, but as the only mushroom eater in my family, I had to remove them from the plan and sub in more peppers and tomatoes. Even though they don’t necessarily change the overall flavour infusion, they do change the texture intensely, so if you enjoy mushrooms, definitely use them! (button mushrooms washed and left whole are the best for this)
My recipe is so simple it’s barely worth repeating but here you go:
1 Whole Chicken quartered (of course you can use pre-cut pieces!)
2 each Red & Green Bell Peppers
1 very large white onion
3 to 4 cups (before cooking) of diced tomatoes (mine were very red and ripe heirloom tomatoes)
2 to 3 tsp Paprika (I like Hungarian the very best!)
In one frying pan, I browned the cut up chicken in olive oil and garlic. When browned, I removed the chicken and put it aside. Using the same pan and the chicken juice/olive oil leftovers, I sauteed all of the veggies together.
As the tomatoes start to reduce it’s a little more like stewing the veggies, but you want this to happen! It was at that point I added all the other spices on my list. I only add the spices a little later so I avoid scorching them. Paprika, especially, is not tasty when scorched.
I kept the burner turned no higher than medium. The slower the cooking the better the flavour. I allowed this to stew for another 10 to 15 minutes before pouring the veg concoction into my covered casserole. I then layered the browned chicken pieces onto the top and for a final touch (presentation only, not taste!) I cut thin slices of green and red pepper to topple on top.
I prepared the dish during the day and sprinkled a little parmesan and popped it in a preheated 375ºF for about 40 minutes before serving. I also prepared egg noodles to complement the cacciatore.
I think this was definitely an experiment that worked. Given the chance to do it again, I think I might try it in my crock pot and I will definitely add mushrooms!!
After all, they can pick them out if they don’t like them. 🙂
Today, we invited a couple of families over for a back-to-school barbecue. Unfortunately, the weather isn’t really cooperating with us, but that’s okay, we’ll make the best of it.
My friend, Lorraine, specifically asked me if I would make [my] potato salad for a side as it was so fantastic the first time she tried it. I giggled thinking it had been the first time I had made it too and promised I’d do my best to duplicate it! My main concern in duplicating is that I don’t think I’ve ever been able to recreate one of my concoctions and I rarely measure anything. She had broadly hinted she’d love the recipe though, so I determined I’d keep track this time in the event it actually turned out again. Continue reading Lorraine, this one’s for you→
My name is Danielle. I’m not a professional chef, or baker. In fact, I don’t think I’ve ever taken a cooking course since high school home ec. But I am a good cook and a great baker.
I think it’s because I love to do it. Oh, I love to eat, that helps.
My taste varies across the globe. I’ve attempted many foreign culinary styles: some fantastic, some not-so. My favourites are Indian, Greek, Italian, Turkish and Lebanese. Sadly, only my son shares my adventurous taste buds. Most of what I make is much more “family-friendly”.
I love to experiment. Because I’m not a chef, but am a curious chemist, I enjoy switching ingredients and modifying recipes just to see how they turn out. It’s the curious, experimental process I hope to capture with my latest blog. So, if you enjoy the process as much as the outcomes, join me. 🙂