Monday, October 25, 2010

Geese and Poutine

I've been strong
I've been angry
I've repented
I've shed puddles of tears
I've had enough

I want to fly
Like the geese
In a gaggle
Away
To new lands
Far flung and distant
Over corn fields
Under blue skies

To warmth
To forgiveness
To love
To happy
To healthy


Earlier this week,
after hearing about the geese I saw that made me cry,
my mom sent me this poem.
It's brilliant.

Wild Geese

You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting —
over and over announcing your place
in the family of things.

from Dream Work by Mary Oliver
published by Atlantic Monthly Press
© Mary Oliver


Poutine

Poutine, a deliciously indulgent Canadian classic, is truly a comfort food to behold! Whether you’re a fan of the classic version or looking to experiment with variations, this dish has a rich history and cultural significance.

So, as the story goes, this trucker walks into a restaurant and asks the owner to mix French fries and cheese curds together in the same bag. The year was 1957 and the restaurant owner was Fernand Lachance. The location: the dairy town of Warwick, Quebec, Canada.

"Ça va te faire une maudite poutine," ("It's gonna make a hell of a mess"), replies Lachance. But he complies, and the first Poutine is served. “La sauce” (rich, brown gravy) was later added to the dish to keep the food hot.

Several Quebecois communities lay claim to the origin of poutine, including Drummondville, Saint-Jean-sur-Richelieu, and Victoriaville, but the most popular story is the Lachance story.

Poutine has been described as a cholesterol highball, a fatty delight, and a fast food icon.

But Charles-Alexandre Théorêt, author of Maudite Poutine!, describes the dish to Montreal's The Gazette as being more psychological in nature:

A generous portion of shame
fried gently in an inferiority complex
and topped with a hint of denigration
from the ROC (Rest of Canada) –
and a touch of guilty pleasure.

"Love it or hate it, poutine has become a strong symbol of Quebec," says Théorêt.

In his book, Théorêt insists that the real poutine is properly made with cheese curds softened - not melted - by the warm gravy and fresh enough to squeak when bitten, due to their high humidity.

Poutine even made it on the Canadian Broadcasting Corporation’s (CBC) list of the 10 greatest Canadian inventions, beating out basketball, the Canadarm, and the music synthesizer, and finding its place between the electric wheelchair and the cobalt 60 “bomb” cancer treatment. It even placed ahead of the snowblower in the list of Canadian inventions.

After 53 years, Poutine is finally gaining respect beyond the borders of Quebec. .The New York Times referred to Poutine as “a staple from Quebec, embarrassing but adored.”
Have you ever made Poutine? 

Recipe: Classic Poutine

Making poutine is surprisingly simple. The key to authentic poutine is fresh, squeaky cheese curds and hot, savory gravy. Here’s a basic recipe to get you started:

Ingredients:

  • 4 large russet potatoes, peeled and cut into fries
  • 2 cups fresh cheese curds (preferably white cheddar)
  • 2 cups brown gravy (homemade or store-bought)
  • Vegetable oil for frying
  • Salt and pepper to taste

Instructions:

  1. Prepare the Fries:
    • Heat oil in a deep fryer or large pot to 350°F (175°C).
    • Fry the potatoes in batches, making sure they are golden and crispy on the outside. Drain them on paper towels and sprinkle with salt.
  2. Prepare the Gravy:
    • In a saucepan, heat the gravy over medium heat. Make sure it is hot but not boiling.
  3. Assemble the Poutine:
    • On a plate, layer the crispy fries, then add a generous handful of cheese curds. Pour the hot gravy over the fries and cheese curds.
  4. Serve Immediately:
    • The heat of the gravy will soften the cheese curds, creating the perfect blend of gooey and squeaky cheese with crispy fries and rich gravy. Enjoy!

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Monday, October 18, 2010

Apple Choosing and Apple Tart


we couldn't pick apples this year
mother nature had other plans for us

the frost bit the blossoms in the Spring
the apples fell early
the tree was bare

we had to choose
from a bin
or
from the ground

we went apple choosing
and still had fun




Apple pie has a rich history dating back to the late 14th century, with early recipes recorded in cookbooks of King Richard II’s time. One of the first written recipes for apple pie used a "coffin" pastry as a simple container, and sweeteners like sugar were often absent due to their rarity and high cost. Today, we enjoy apple pie in various forms, with tender, flaky crusts, and sweet apple fillings.

One variation of apple pie is the Apple Tart, made with a single bottom crust and topped with fresh apples. This recipe combines the classic flavors of apple pie with a unique twist for a delightful dessert. Whether you're celebrating fall or just love a classic apple treat, this Apple Tart is sure to become a family favorite.

According to Linda Stradley, on the website What's Cooking America, one of the first records of apple pie was in a cookbook originally compiled around 1390 A.D. by the master cooks of King Richard II. The following, according to historians, is one of the first recipes of what we know today as apple pie.

XXIII. For To Make Tartys in Applis
Tak gode Applys and gode Spryeis and Figys and reyfons and Perys and wan they are wel ybrayed co-lourd wyth Safron wel and do yt in a cofyn and do yt forth to bake well.


These early pies differed from pies today in that no sugar was used – for obvious reasons. Sugar was both scarce and expensive. Also, the pastry, referred to as a “coffin” in the ancient recipe, was considered simply a container, something not to be eaten.

It was said that the mark of a good “coffin” was if it could be run over by a wagon wheel without breaking!

Apple trees were brought to America from Europe. The only apple trees native to North America are varieties of crab apple trees. However, the acceptance of apples in American culture is demonstrated by the well-known slogan:
“As American as motherhood and apple pie.”
Today, the mark of a good apple pie is its tender, flaky crust and the shortest possible period of time between the picking of the apple and the baking of the pie. It has become a family tradition at our house to pick our own apples in the fall. At Thanksgiving this year, we made pies with apples that had been at the orchard as recently as the day before we made the pies.

Recipe: Apple Tart

An apple pie is often made with a double crust. This time we used only a bottom crust, making it an Apple Tart.

Serves: 8

Ingredients:

Dough:
200 g flour (about 1½ cups)
100 g butter, unsalted, and broken into pieces (about 7 tablespoons)
70 g confectioners' sugar (about 1/3 cup)
5 g salt (about 1 teaspoon)
4 ml milk (about 1 teaspoon)
3 egg yolks
5 ml pure vanilla extract (1 teaspoon)

700 g apples (about 3 cups)

Compote:
500 g apples (about 2 cups)
50 g sugar, optional (3½ tablespoons)
50 g butter (3½ tablespoons)
cinnamon, to taste

Instructions:

For the dough:

  1. Sift the flour onto your countertop and make a well in the center. Add butter, confectioners' sugar, salt, milk, egg yolks, and vanilla extract to the well.
  2. Mix ingredients using your finger in a circular motion until a paste forms. Then, use a pastry scraper to break up the dough into a crumbly mixture.
  3. Perform the "fraisage" technique by rubbing a small portion of dough through your palms to distribute the butter and flour without overworking the dough. Repeat this with the remaining dough.
  4. Knead the dough into a ball and ensure a spring-back effect when pressed. If the dough is too dry, add a little water; if too wet, add flour.
  5. Shape the dough into a disc, wrap in plastic, and refrigerate for about 30 minutes.

For the filling:

  1. Core, quarter, and slice the apples. In a pan, melt the butter and add the apples.
  2. Add sugar (optional) and cook until the apples soften. Stir in vanilla extract and cook until the apples are tender, adding water if needed.
  3. Pass the mixture through a food mill or use a food processor to puree into a compote.

Assembly and Baking:

  1. Preheat the oven to 350°F (175°C).
  2. Roll out the dough on a floured surface and line a tart pan or ring. Chill the dough while preparing the filling.
  3. Spread the compote onto the bottom of the pastry. Arrange the remaining apple slices in a circular pattern on top.
  4. Sprinkle with sugar and bake for 30 to 40 minutes or until the tart is golden and the apples are soft.




Tasting Notes
My 11-year-old loves to help make pie and she does it now with minimal supervision. We all love it when she gets into her pie-making mood. The only thing better than the taste of fresh apple pie is the anticipatory smell of it baking in the oven. This year, the pie came out just in time for the turkey to go in, and the lingering aroma of apple pie spices with a slow-roasting turkey – well, memories are made of this!

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Monday, October 11, 2010

Doodles and Pumpkin Pie


This year for Thanksgiving,
I decided to make a paper tablecloth
that we could all doodle on.
Throughout the day,
we would grab a marker
and doodle
things we were thankful for.

family
health
love
animals
school
peace
flowers
friends
home
cameras
music
Christmas
candy
birds
nail polish!

It was fun
and something I think we'll do not just at Thanksgiving,
but for many upcoming holidays.

My favorite pie is pumpkin. What's yours?



Nothing says fall like a homemade pumpkin pie. This simple yet flavorful recipe combines the richness of pure pumpkin, the warmth of spices like cinnamon and ginger, and the sweetness of maple sugar for a delicious treat. Whether you're hosting a holiday dinner or enjoying a cozy fall evening, this Pumpkin Pie is sure to impress your guests and satisfy your sweet tooth.

Recipe: Pumpkin Pie

Serves: 8

Ingredients:

1 15-ounce can pure pumpkin
1 1/4 cups whipping cream
3/4 cup maple sugar [or use regular sugar plus 1 tablespoon maple syrup]
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
3 large eggs

Instructions:
  1. Preheat your oven to 325°F (165°C).

  2. In a large mixing bowl, whisk together the pumpkin, whipping cream, maple sugar (or regular sugar with maple syrup), cinnamon, ginger, salt, and eggs until smooth and fully combined.

  3. Pour the pumpkin mixture into a pre-baked pie shell.

  4. Bake in the preheated oven for about 1 hour or until a knife inserted into the center comes out clean.

  5. Allow the pie to cool before serving.

Happy Thanksgiving!


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Monday, October 4, 2010

Necks and Leek and Potato Soup

Photo on Left: Reka Nyari's "My Neck" {posted with permission}

I look at necks differently now.

I see necks without scars
And remember when I didn't worry about my health.
When I took it for granted.

I have a scar on my neck.

In the checkout line at the grocery store,
I glance at people's necks
instead of the display of celebrity magazines.

Some are old.
Some are strong.
Some are wrinkly.
Some are taut.

I find myself laughing
with my head back
exposing my neck,
and then embarrassed
and vulnerable
I hide.

I'm searching.
For understanding.
For acceptance.
For a voice.
For life.

Today I wear cancer on my neck.
Someday I'll just wear a scar.


What could be more soothing than a velvety, smooth, deliciously flavoured soup awakening your taste buds and then gliding down your throat to fully satisfy those hunger pangs?

To say that some like it hot may cause one to think of the 1959 Billy Wilder movie of the same name starring Tony Curtis who died last week (September 29, 2010). However, in this case, I’m referring to Leek and Potato Soup, sometimes known as Vichyssoise (vi-shē-swäz), a thick soup made of puréed leeks, potatoes, cream, and water (or sometimes chicken stock). It is traditionally served cold but – some like it hot. I am one of those who prefer my soup hot. But this versatile soup can be served either hot or cold, on its own, or as a sauce over seafood.

The origin of this soup has been debated. It is generally agreed that a French chef born in a town near Vichy in France was the first creator of this soup. French chef Jules Gouffé published a recipe that included potatoes, leeks, chicken stock, and cream in a cookbook entitled Royal Cookery in 1869. In this cookbook, the chef recommended that it be served hot. Another form of this recipe appears even earlier under the name Potage Parmentier, after a man named Antoine Auguste Parmentier who returned from a German prison-of-war camp after the Seven Year War (1756-1763) and, noting the sad plight of his people, set up potato soup kitchens in the city of Paris to feed the poor.

This soup became popularized in America, at the Ritz Carlton Hotel in New York City. Louis Diat was a chef at this hotel for the first half of the 20th century.

"In the summer of 1917, when I had been at the Ritz seven years, I reflected upon the potato-and-leek soup of my childhood, which my mother and grandmother used to make. I recalled how, during the summer, my older brother and I used to cool it off by pouring in cold milk, and how delicious it was. I resolved to make something of the sort for the patrons of the Ritz."
- Diat in the New Yorker magazine (1950)

The article goes on to say that the soup was first called crème vichyssoise glacée but when the restaurant’s menu changed from French to English in 1930, Diat named his invention after Vichy, a town near his home in France.

Tips
• It’s important to clean the leeks thoroughly. Since they are covered in sandy soil as they grow, sand can easily get embedded into the leek. Gritty sand is not a pleasing addition to this smooth soup so be sure to take the time to wash the leeks very carefully.

• Do not overcook the leeks since that will cause them to lose their brilliant, green color.

At Le Cordon Bleu
For one of the practicals at Le Cordon Bleu, we had to make Potage Julienne d'Arblay, a version of this classic leek and potato soup. The hardest part of this practical was cutting the carrots, turnips, and leeks into julienne. The length of my turnips was shorter than my carrots, so I lost marks on that. As well, I over-salted my soup. And I sautéed my croutons in too much clarified butter so when I presented my dish to the chef, he pressed a crouton in his fingers and showed me all the butter left on his hands. I thought that the more butter, the better!

Recipe: Leek and Potato Soup

Serves: 6


Ingredients:

30 g butter
150 g leeks, white parts only
500 g potatoes
750 ml water
Salt

Garnish:
 50 g carrots
50 g turnips
50 g leeks, white parts only
50 g butter plus 50 g clarified butter

Finishing:
 3 branches chervil (you could use parsley)
50 ml cream
50 g white bread slices

Instructions:

  1. Clarify Butter: In a bain marie (double boiler), clarify butter.

  2. Prepare the Leeks: Clean and slice the leeks into ½-inch thin slices. Set aside some for the garnish.

  3. Sweat the Leeks: Melt 50 g butter in a large pot and sweat the leeks until translucent, about 2 minutes.

  4. Cook the Potatoes: Peel and chop the potatoes. Add them to the pot with the leeks and add enough water to just cover the potatoes (about 500 ml). Bring to a simmer and cook, adding a pinch of salt.

  5. Prepare the Garnish: Julienne the carrots, turnips, and leeks. Cook each vegetable separately with a little butter, a touch of water, and a dash of salt, covering them while cooking for 1-2 minutes. This technique is called Étuvé. Once cooked, mix all the vegetables together and set aside.

  6. Blend the Soup: When the potatoes are fully cooked (a knife should easily slide in), pass the soup through a food mill to purée. If the soup is too thick, add water to adjust the consistency. Add the cream and heat the soup over low heat. Taste and adjust seasoning as needed.

  7. Strain the Soup: Pour the soup through a fine-mesh strainer (chinois) and cover with plastic wrap to keep warm.

  8. Make the Croutons: Cut the bread into cubes and sauté in clarified butter until golden brown. Drain on paper towels.

  9. Serve: Ladle the soup into bowls, and garnish with the cooked vegetables, croutons, and fresh chervil (or parsley).
Tasting Notes
This soup, with its few ingredients, offers a surprising depth of flavor. While the original recipe is simple, it can be adapted with ingredients like bacon, garlic, or curry for an added twist. Just remember—don’t over-salt the soup! When prepared correctly, Leek and Potato Soup becomes a comforting classic that’s perfect for any season.

Links
Reka Nyari: website and portfolio
Jan von Holleben: portfolio of necks

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