Fun Dip, Gobstoppers, Poprocks, Froot Loops & Lasagna

When was the last time you ate the candy you loved as a kid?

I picked some up this past week and couldn't believe how fun it was. Yes. Candy is fun. Just try putting some poprocks on your tongue and then make some noise. And then there was the fun dip. Did you know that double-dipping with a foodie is always allowed and sometimes a requirement?

Relish life
with
fun dip
gobstoppers
and
poprocks
Lick and
double-dip
in
pink
purple
orange
sugar
Pop
fizz
crackle
laugh
Taste test
Froot Loops
and
eat the rainbow
Be
loopy.

History of Lasagna

Lasagna, a beloved comfort food, is often associated with Italian cuisine, but its origins are a subject of debate. The term "lasagna" comes from the Greek word lasana (or Lasanon), meaning "trivet" or "stand for a pot," and was later adopted by the Romans as lasanum, meaning "cooking pot." This term was likely used to describe the dish, as the recipe evolved over time. While Italy is now renowned for lasagna, the first recorded recipe appeared in an English cookbook, leading to some disagreement about its true origin.

Despite the debate, lasagna has become a classic in many households around the world. In Canada, it's a particularly cherished dish and is often a go-to recipe for family gatherings, offering comfort and warmth.

Story of Lynda’s Evolving Lasagna

The lasagna recipe that my family loves has its roots in my sister Lynda's experimentation. When she was just 10 years old, she started tweaking the lasagna recipe from the red plaid Betty Crocker cookbook, which our mom often used. Over the years, Lynda honed the recipe and made it her own by adjusting ingredients to enhance the flavors. One key discovery was the importance of using high-quality cheeses, especially mozzarella and Parmesan. We learned this the hard way when our dad once used low-fat mozzarella, resulting in a less-than-ideal lasagna.

Lynda's lasagna is baked at 400˚F for 45 minutes, and then broiled for a few minutes to get the top crispy and golden brown. The recipe can also be made vegetarian by omitting the ground beef.

Recipe: Lynda's Lasagna

Serves: 8

Ingredients:

For the sauce:
1 lb. lean ground beef, browned
½ onion, diced fine
1 small can tomato paste
l large can diced tomatoes
1 tablespoon oregano
Salt and pepper, to taste

For the cottage cheese layer:
1 egg
4 cups cottage cheese

1 package Lasagna noodles

For the topping:
½ cup parmesan cheese, grated
1 lb. mozzarella cheese, grated

Instructions:

1. Make the Sauce: Brown the ground beef in a pan. Add the diced onion, tomato paste, diced tomatoes, oregano, salt, and pepper. Simmer for 30 minutes, allowing the flavors to blend.
   
   
2. Cook the Noodles: Boil lasagna noodles in salted water for about 8 minutes, or until just tender (al dente). Drain the noodles and set them in cool water to prevent them from sticking together.
   
   
3. Prepare the Cottage Cheese Layer: In a bowl, mix the egg, cottage cheese, and Parmesan cheese together.
   
   
4. Assemble the Lasagna: In a 9" x 13" pan, layer the lasagna starting with noodles. Follow with a layer of sauce, then a layer of the cottage cheese mixture. Repeat the layers: noodles, sauce, cottage cheese, until all ingredients are used.
   
   
5. Top with Cheese: Sprinkle the top layer with mozzarella and Parmesan cheese.
   
   
6. Bake: Bake in a 350˚ to 400˚F oven for 45 minutes to an hour. Then, place under the broiler for a few minutes to make the cheese crunchy and brown.

Tasting Notes
A good lasagna is bubbling and golden on top, with a crispy, cheese-filled finish. After baking, let it rest for 15 minutes to make it easier to cut into perfect squares for serving. Whether you’re serving it at a family dinner or a special occasion, this lasagna is sure to please everyone!

Link
Weird Al Yankovic singing “La La La Lasagna”

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Glitter and Borscht

"Have you ever thrown a fistful of glitter in the air?"

I've loved that Pink! song since I saw it on the Grammy's this year.
It still sends shivers when I watch the video.

So, after I learned I had thyroid cancer and before the surgery, I bought some glitter and took it to a field, made a wish and threw a fistful in the air. Then, another evening after telling my three girls about my cancer, we took some more glitter to a field and threw fistfuls in the air and
made our wishes.

It's a good memory.

Blow the dandelion
Toss the glitter
Light a candle
Make a wish
Dream
Hope
Someday I'll be healthy
Someday I'll be happy
...One day...
But today I'll trust life
Breathe
Be
Love
Live

Borscht has a storied history dating back to 1880–1885, with its origin steeped in debate. Both Ukrainians and Russians proudly claim it as a traditional dish from their respective homelands. Regardless of its beginnings, Borscht has become a staple comfort food in many cultures, symbolizing nourishment and warmth.

The name "borscht" is derived from the Slavic word borschevik, meaning "hogweed," a plant that was initially used to color the soup a brownish-green. Modern-day Borscht no longer includes hogweed, evolving instead into a vibrant dish centered around earthy beets and rich stock.

My family's Borscht recipe originates from my paternal great-grandparents, who were of German descent and came from the area historically known as White Russia. This recipe has been passed down through generations and is renowned for its stunning pink hue, achieved by adding whipping cream.The expression “Cheap as Borscht” is an expression used to signify something that is very inexpensive and yet has high value. 

A lively debate always surrounds the choice of stock in Borscht:

    "The flavor is in the stock. You can’t have good Borscht without good stock!"

    "But beef or ham – that is the question."

    "Ach – it has to be ham. It has a rich flavor!"

    "But lots of recipes call for beef stock!"

    "Beef stock? No. Never. It has to be ham. Ham bone. That’s the best."

Ham stock has prevailed in our family tradition, lending its depth to this evolving recipe.

Recipe: Traditional (Evolving) Family Borscht Recipe

Makes: 10 servings

Ingredients:

3 lb. soup bone (beef or ham; we prefer ham)
2-3 cups carrots
16 potatoes (10 diced; 6 cooked and mashed)
1 small head of cabbage
1 large onion
5 large beets, cooked and diced
1 can tomato paste
Fresh dill
2 cups whipping cream (to add to mashed potatoes)
Peppercorns (a handful)
1-3 bay leaves
Fennel, to taste
Salt to taste

Instructions:

1. Simmer the soup bone for an hour or more. Then skim off the fat and add the following:

 • 2-3 cups carrots
• 10 diced potatoes
• ½ of the cabbage (sliced)

Cook until tender.

2. Cook the beets whole in their skins; run beets under cool water and slip the skins off; dice and then add 3 tsp. vinegar and some sugar

3. Sauté the onion.

4. To the onion, add the following:
• the other half of the cabbage
• tomato paste
• can of water (from tomato paste can)

5. Cook 6 potatoes and mash with whipping cream.

6. Put vegetables all together. Add bay leaf and peppercorns and cook for 40 minutes.

7. Add dill and fennel to taste.

8. Season to taste with salt (it may take quite a bit, depending on what soup stock you have used) and a dash of Worcestershire sauce.

9. Serve hot with a dollop of sour cream.

Some claim that Borscht

• is the ultimate cure for a hangover

• prevents the body from aging

• prevents disease

Sounds good to me!

Tasting Notes:

Borscht is at its best when it’s deeply flavorful, with a balance of earthy sweetness from the beets and tanginess from the vinegar. The creaminess from the whipping cream provides a luscious texture, while the sour cream garnish adds a bright, cooling contrast.

 "Have you ever looked fear in the face and said I just don't care?" —Pink!

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Somersaults, Salmon, and Chardonnay

 

Lately, I've decided I need to "try something new" every day.

Last week, I had a water balloon fight with my kids. At one point, I had to be a non-moving target for Jennifer, the youngest, since she was getting frustrated not being able to hit anyone with her water balloons. We had lots of laughs. And I was soaked.  

Another night, after watching the movie Step Up 3 with my kids, we were walking back to my place, and we were dancing in the parking lot. Anna, my middle child, was laughing, embarrassed by my attempts at dancing. But it was fun. I wouldn't have done that...probably before being diagnosed with cancer. It's funny how it changes you. Jennifer and I jumped on a park bench, leaped from it, and we all skipped, danced and enjoyed lots of giggles and laughter.

Yesterday I did a somersault.

When was the last time I did a somersault?
A head over heels tumble
A heels over head routine
Forwards, backwards, sideways, in the air
In my room
On the grass
In a crowd
360
Dizzy, disoriented, confused
Now
Leap
Jump
Tumble through air
Stick the landing
No more fear
Cartwheel next

This is one of the easiest recipes I've made in a long time. And right now, my life demands easy. With three kids, their activities and camps, work, blog, restaurant reviewing, and all the other stresses on my time, cooking dinner at home lately isn't first on my list. But I'd make this recipe again. My sister sent it to me after she'd made it many times for family and friends. It comes from the July 2006 edition of Gourmet, and it's a keeper.

Recipe for Shrimp or Salmon with Lime Butter Sauce

Recipe for Grilled Corn with Herb Butter

This salmon paired well with Inniskillin's Winemaker's Series 2008 Chardonnay (LCBO/Vintages #105379 $16.95) that was medium-bodied, with a touch of oak but not buttery.

When was the last time you did a somersault or danced in a parking lot?

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Caprèse Salad and Inniskillin's Winemaker's Series 2008 Pinot Gris

Caprèse Salad on the patio of a quaint café called Camille in Le Marais, Paris taken in June 2010 by Shari Goodman

As the story goes, Caprèse Salad was first created in the 1950s in Italy.

So I imagine myself sitting in a little restaurant in Italy, in the region of Campania, perhaps, and before my meal, I order a Caprèse Salad. I know that to prepare this dish, the Chef will pick a top-quality tomato in its prime—ripened on the vine. He will then lift some Mozzarella di bufala (buffalo mozzarella) out of the liquid in the special place he stores it. The buffalo mozzarella will be fresh and springy—even a little juicy and creamy and definitely delicious.

To this, the Chef will add the other simple ingredients, always ensuring that the quality of each individual item is top-notch. The Extra Virgin Olive Oil (or Balsamic vinegar).The fresh basil from the Chef’s own herb garden. Using dried basil from a spice jar would be irreverent. Even the salt the Chef sprinkles on the salad as a final touch is special sea salt.

And so the simple, yet exquisite ingredients come together to create a salad delicious, yet deceiving in its simplicity. The same salad made with lesser ingredients would be ordinary, even mundane. But something magical happens in the fusion of these fine flavours and textures and the salad becomes a dish fit for royalty.

Paired with a medium bodied white wine, somewhat aromatic and fruity, Caprèse Salad is perfection on a summer plate.

I finish my Caprèse Salad, take a sip of wine, and order dinner.

Actually, that's not far from what I experienced in June -- only the location was Paris, not Italy.

I enjoyed a Caprèse Salad on the patio of a quaint café called Camille in Le Marais, Paris. While people-watching and sipping wine, I marveled at the melding of these three perfect elements on my plate. Summer is the perfect time to enjoy this salad when you can get two of the key ingredients from your own garden or the local farmer's market.

Buffalo mozzarella is a type of mozzarella cheese that's made from water buffalo's milk, not from cow's milk. In Ottawa, you can get this cheese at La Bottega Nicastro Fine Food Shop or House of Cheese in the Byward Market.

"Everybody's got a water buffalo
Yours is fast but mine is slow
Oh, where do you get them I don't know
But everyone's got a water buffaloooooo" VeggieTales

When I returned home from Paris, a friend made this simple salad at his cottage using a drizzle of some fine Balsamic vinegar to dress it.

This salad pairs well with a fruity, light sipping wine such as Inniskillin's Winemaker's Series 2008 Pinot Gris (LCBO/Vintages #177766 $19.95) that's barrel aged. With its slightly crisp, tropical tones, it's a perfect afternoon-on-the-patio sipping wine.

Recipe: Caprèse Salad

Serves: 1

Ingredients:

1 fresh tomato
4-5 leaves of Basil
4 oz buffalo mozzarella
Balsamic vinegar

Instructions:

Slice the tomatoes. Slice the mozzarella. Layer the tomatoes, basil and mozzarella. Drizzle with Balsamic vinegar (or make a homemade pesto to drizzle on top). Season with salt and pepper.

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Sesame Salmon

Salmon's journey is extraordinary. It is the story of a fish born in freshwater – a fish that gradually migrates out to the ocean, only to come back again to the freshwater when the time has come to reproduce. It is the story of a species determined to survive, sometimes against incredible odds.

Today, much of the salmon we enjoy comes from Canada, Alaska, the Pacific Northwest, Greenland, and Norway. In Canada, where I live, salmon is readily available and widely popular for its versatility and health benefits.

Health Benefits of Salmon
Salmon isn't just delicious; it's a nutritional powerhouse:

• Salmon is rich in Omega-3, which has many health benefits to its credit, including defensive action against many forms of cancer.
• Salmon helps to prevent and control high blood pressure, offering protection against heart attacks and strokes.
• Salmon is an excellent source of protein.
• Salmon is rich in nutrients but low in calories.

What’s not to like about all of that?

The Secret to Flavorful Salmon: Sesame

I’ve always known that salmon is one of those healthy foods that everyone ought to eat regularly. But for me, it is important that food also tastes good. Fortunately, I’ve discovered some techniques that make salmon taste so good you’d think it was bad for you. See Saumon au Champagne (Salmon in Champagne Sauce) and Truite de Mer, Sauce Verte (whole poached salmon trout with herbed mayonnaise). Then, there is the sesame salmon recipe, which has been a family favorite for some time now.

The magic ingredient in this recipe is the sesame seeds, which give the salmon an exotic, nutty, and slightly Asian flavour. They are a good source of calcium and protein and are often used in both sweet and savoury dishes from Japan, China, the Middle East, South America, Africa, and Asia.

Recipe: Sesame Salmon

Serves: 4

Ingredients:

4 filets of Salmon

Salmon Marinade:
Juice of one lemon
¼ cup sesame oil
¼ cup soy sauce

Instructions:

1. Combine the marinade ingredients and marinate the salmon for several hours.
2. Preheat the oven to 350°F (175°C).
3. Bake the salmon for about 30 minutes or until it’s tender and fully cooked.
4. Optional: Sprinkle toasted sesame seeds on top for added crunch.

Tasting Notes
The salmon is tender and flaky, the crunchy sesame seeds add an interesting contrast in both taste and texture. This is a recipe to pull out again and again and a pleaser for the whole family.

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