Tuesday, April 30, 2013

Newspaper Column - Seeds of Spring

It's time to celebrate seeds - which, despite that fact that it snowed again last night - will be finding new ground soon! Saskatchewan grows a tremendous amount of seeds. Here's a look at four seeds we love to eat - mustard, flax, coriander and hemp - plus one more that's for the birds. Read it here in the Star Phoenix.

Seed bread is crunchy with seeds
Seed Bread
This recipe comes from “Inspired by Mustard” by the Saskatchewan Mustard Commission. You can download this and other cookbooks at www.saskmustard.ca/consumer/recipes.
1 large egg
1 cup buttermilk
1/4 cup canola oil
2 tbsp prepared mustard
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup brown sugar
1/3 cup finely chopped nuts (your favourite)
1 large carrot, grated
3 tbsp yellow mustard seed
2 tbsp whole flax seed
2 tbsp sunflower seed
2 tbsp poppy seed
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Preheat oven to 350F. In a large mixing bowl, combine egg, buttermilk, oil and mustard and mix well. In another bowl, mix all remaining ingredients. Add dry ingredients to wet, mixing until moistened. Spray a 9 inch by 5 inch loaf pan with non-stick cooking spray. Turn mixture into loaf pan and bake 50 to 60 minutes or until a toothpick inserted in centre comes out clean. Cool 10 minutes before removing from pan. Cool slightly on rack then slice into 16 pieces. This is nicest served warm, but it is also very nice toasted. Serves 16 people.

Monday, April 29, 2013

Restaurant Review - Moka Coffee Bar

Steeped in coffee culture at Moka Coffee Bar. And that's a wrap! Read my restaurant review of Moka in the Star Phoenix.
Choose your wrap and fillings for a delicious combination

Bright in the morning sunshine

Slices of cake so huge I took half of mine home
Moka Coffee Bar

Wednesday, April 24, 2013

Sausage 101

Ralph's dad was a butcher so he's got sausage in his blood. Well, at least in his stomach. As do we! So when Ralph invited us to his house to make sausage, we where there with beer.

Filling the natural casing with Italian-spiced ground pork and nothing else (no filler, fake smoke, nitrites, etc.)

On the grill

Delicious on a bun with sautéed peppers, oniond and mustard.
The thing is, I have all the equipment for making sausage but I never do. That has got the change!
I smell more homemade sausage grilling in my future.

Monday, April 22, 2013

Restaurant Review - Poached

My husband's favourite restaurant meal is breakfast, so for a recent special occasion, I treated him to breakfast at Poached, where white tablecloths and fresh flowers meet the brick and grit of downtown Saskatoon. Read my review of Poached in the Star Phoenix.

Garage doors let in the morning sunshine and open to the sidewalk in warm weather.

John's favourite crab cakes with perfectly poached eggs and red pepper sauce.

Beautifully presented pear and prosciutto crepe.

259 2nd Avenue S.

Monday, April 15, 2013

Restaurant Review - Jerry's Food Emporium

Jerry's is spreading the love with a second location in Saskatoon. We decided to dine "outside the bun" and order not from the popular burger menu. Read my review of Jerry's in the Star Phoenix.

Napa Valley Chicken Salad - delicious in a tangy orange dressing

Quesadilla with french fries. Jerry uses exclusively kennebec potatoes - says they're crispier - and yummy!

Gelatte is Jerry's invention - espresso coffee with steamed gelato - mine with Swiss chocolate
Jerry's makes all its gelatos and ice creams in house

Jerry's second location 844 51st Street E.

Sunday, April 14, 2013

My Urban Forest

My tomato plants are reaching for the sun - but glad to be indoors! Four varieties - red cherry tomato, yellow pear mini tomato, early girl and roma.

Still six weeks on the kitchen windowsill before they'll be planted in the garden. Hope the snow melts by then!

Saturday, April 13, 2013

Ag in the City in Saskatoon

The winning pie... lemon meringue baked by students at St. Joe's. Yes, life is sweet when you're a pie judge. Actually, there was a tie for first place in the sweet pie category, but I gobbled down the apple pie before I got a picture of it.

After dessert, the main course. Chefs' "black box" challenge: good Saskatchewan foods such as lentils, mustard, pork, pasta and eggs. 
Chef Peter Phillips, Boffins Club,
gets delicate with an omelette.
Chef Moe Mathieu, White Birch Catering,
gets up close and personal with a pot of beans.

Chef Simon Reynolds, Simon's Fine Foods,
 gets al dente with fettuccini
And the winning dish from Simon Reynolds - pasta with poached pork and vegetables in cream sauce with a salsa bean salad. Congrats chef. It was tremendously fun to eat with you this afternoon.

Tuesday, April 02, 2013

Kitchen Collections - Coffee Mugs

I buy coffee mugs. What better souvenir than something used every day, a constant and pleasant reminder of travel to distant lands. The first mug was London, England. The most recent was Las Vegas. Two rules: it must be cities (no countries) that I have visited myself.
Nagasaki, Chicago, Las Vegas

Hong Kong, Victoria, Quebec City

New York, London, Niagara Falls

Humboldt, Toronto, Paris
Missing: Vienna, Maple Creek, Calgary, Seoul
(must be in the dishwasher!)
Some mornings, I wake up feeling like it's a Chicago day. If it's snowy, perhaps Quebec City. Feeling nostalgic, Paris. Feeling lucky, Vegas. When friends come for coffee, I take a moment to choose the 'right' mug for everyone. What's your kitchen collection?

Monday, April 01, 2013

Restaurant Review - Two Gun Quiche House

Whoever said "real men don't eat quiche" didn't meet Morris "Two Gun" Cohen, the gangster and adventurer for whom Saskatoon's quiche house is named. If he ate this quiche, I'm sure he would love it! Read my restaurant review of Two Gun Quiche House in the Star Phoenix.

The quiche is wonderfully light and flavourful, with a delicious cup of made-from-scratch soup.

Porchetta sandwich on ciabatta bread. Chef Bill Matthews smokes his own meats. 

Colourful interior circa the gangster era of 1920.

Two Gun Quiche House
135 20th Street West