San Marzano Tomatos Finally Found in Calgary

Posted on April 19, 2012 by admin| Leave a comment

Six months ago my vocabulary increased. San Marzano tomatos. Never heard of them before and I have been around for awhile and I adore food. Italians and the beautiful sauces and pastas have always been a passion. So why after 50 years have I only now heard about these wonderous tomatos.

Many hours were spent googling and reading and searching for San Marzano tomatos. People are raving about these tomatos and how they are the best for tomato sauces. I found a case of San Marzano’s (reasonably priced) but the shipping was over the top.

While I was unsuccessful at finding a shipper of this product to Canada I as well was scouring my city’s supermarkets, italian markets, specialty shops. After months of pursuit I finally found Pomodoro San Marzano dell’Agro Sarnese-Nocerino D.O.P. OMG! Found at The Cookbook Co. Cooks on 11th Avenue. Unfortunately, they are not organic (as I know they are available, but not supplied here). Organic or not (and I will find organic San Marzano’s eventually) I have to bring a few cans home.

The first sauce I make will be the most absolute simple and totally not complex tomato sauce so I can get the essence of what people are saying are the best tomatos ever. Actually the first thing I am going to do is eat one straight out of the can. Then the sauce. Its San Marzano week!

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Why Eat Organic Foods?

Posted on April 14, 2012 by admin| 1 Comment

Absolutely brilliant. Thank you Ellen and Wayne Pacelle. As consumers we can make an impact with our choices. Imagine if everyone decided to buy only organic free range chickens and chicken eggs. Watch this video for more information.

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Bacon Wrapped Water Chestnuts – Easy Hot Appetizer

Posted on April 13, 2012 by admin| Leave a comment

This is an easy, delicious, hot appetizer. All you need are strips of bacon (not thick cut), a can of water chestnuts and toothpicks. Soak your toothpicks in water for about 30 minutes. Assembly is easy and quick. Simply take a water chestnut, wrap bacon around it cutting the excess bacon off for next chestnut, and secure with a toothpick.

These can be baked at 425 F and need about 5 minutes, then flip them and bake another 5 minutes. These can also be grilled on the barbeque. Keep your eye on them to prevent burning.

You can also give them some zip by brushing them with barbeque sauce (which I often do) or you can marinade them in your favorite teriyaki sauce. They’re yummy and wont last long!

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Baked Beans

Posted on April 12, 2012 by admin| Leave a comment

Well there are all sorts of variations. My advice is to experiment. Use variations on ingredients as your pantry permits, ie, honey, maple syrup, brown sugar are interchangeable.

As for the beans I have to admit I adore Bush’s Baked Beans. They are in my opinion, the absolute sweetest most declicious beans ever and that is what I typically use. Somemtimes I funk it up and will blend 1 can each of Bush’s Baked Beans, organic black beans canned (Eden Organics) and organic garbanzo beans (again Eden Organics). On other occasions I use organic Great Northern White Beans, soaked overnight, rinsed and covered with fresh water and gently boiled for 1-1/2 hours. Then drain.

Whichever way you make them or combine them, put them into your pot. Cube up 1/2 lb of salt pork and add to pot. Chop 1/2 an onion, add to pot. Add 2 tablespoons maple syrup, a couple of good shots of Worchestershire and tobasco, 1 tsp dry mustard, several turns of fresh ground pepper and a pinch of salt. Turn the flame on medium and when it comes to a gentle boil, turn it way low, cover and let it simmer for 1-1/2 hours, stirring every 15 to make sure beans are not sticking to bottom of pot.

Meanwhile, take 3-4 strips of thick butcher’s cut smoked bacon and slice them into lardons (sticks) and fry them up crispy. Drain on paper towels and add them to the pot of beans and let it all simmer together. Have a taste and adjust the seasonings. Its a really simple delicious dish.

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Devilled Eggs – A Wonderful Easter Tradition

Posted on April 11, 2012 by admin| Leave a comment

I usually just take a dozen organic eggs and hard boil them. A full proof method of ensuring hard boiled is to place eggs in a pot, cover with cold water and bring to a boil. Once it has boiled, turn the flame off and cover the pot with a lid. Within 8-10 minutes you will have perfectly hard boiled eggs. Shock them immediately with cold water and begin the peeling process.

Once peeled and you are absolutely sure there are no egg shells present (nothing worse than an egg shell crunch in your mouth) :( Half the eggs and gently pop out the egg yolk into a bowl. Any egg whites that fall apart can be chopped up and added to the egg yolks. A dollop of mayonnaise to start (you can always add more) and I eyeball the rest of the seasonings. They include:

organic fresh dill chopped
organic fresh chives chopped
dry mustard
paprika
salt
pepper
squeeze of organic lemon juice

Mix it up and ‘ave a taste and adjust it up as you so desire. For those special occasions I pipe my devilled egg mixture with the large star (I believe #5) into the egg white boats. Once arranged onto a serving dish I sprinkle with a little more paprika and liberally with more chives. Or you could give it height by inserting 2-3 1″ sprigs of chives. Enjoy!

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Scalloped Spuds – My Favorite

Posted on April 3, 2012 by admin| Leave a comment

I was at the Kingsland Market to pick up my organic produce for Easter dinner. Scalloped potatoes are always on the menu and I found some beautiful organic red potatos. A sturdy potato is a must like Yukons or the red spuds I bought. Found some organic garlic and organic cream and milk. Only on special occasions do I spend the additional money for organic cream and milk. Its still quite pricey but hopefully one day that will change.

You absolutely need a skillet pan that can work both on the flame and in the oven. I use my cast iron skillet pan. Another essential, in my opinion, is a mandoline. I refer to my mandoline as the beast that can only be tamed with the protective shield that holds the product you are slicing. Please never ever use a mandoline without the protective guard because it will bite! I see the chefs on Food Network sometimes use the mandoline without the protective guard but whoa, I do not have the courage or savvy to even try.

So its quite simple and quite delicious! Preheat your oven to 400F. Peel your organic spuds one by one and with each one slice it wafer thin with your mandoline into water to prevent oxidization. Eeekk. Or slice with your knife to 1/8″ slices. For a medium sized case iron skillet I guesstimate 8 spuds peeled and wafered. (will feed 8-10 easy)

Take your organic garlic, peel and chop. Add 1 tsp of salt and use the side of your knife’s blade and blend the salt and garlic together into a mash. Place the garlic mash into the pan and add 1/2 cup heavy cream. Arrange all the potato slices into the pan adding white pepper and salt to every third layer. Cover your potato slices with a mix of cream and milk, about another 2 cups. Or you can make it uber rich and use all cream. Or you can use all milk. Dollop a couple tablespoons of butter on top and set the skillet on a medium flame. Bring it to a gentle boil and let it simmer for a few minutes to thicken up the cream/milk. Then set it into your preheated over for about 40 minutes. Test with a knife as to doneness. It should have a lovely golden crust. Enjoy!

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The Organic Commandment

Posted on March 25, 2012 by admin| Leave a comment

Love is the virtue of the heart
Sincerity the virtue of the mind
Decision the virtue of the will
Courage the virtue of the spirit

Frank Lloyd Wright 1948

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Organic Juicing – Part 2

Posted on March 24, 2012 by admin| Leave a comment

I found the following link to aid you in your purchase of a juicer. I use Jack Lalanne’s Juice Extractor. It works like a horse and is not overly expensive. There are plenty of juice extractors out there, some more expensive, some less expensive. I found the price on Lalanne’s juicer to be very reasonable. This website has tons of great stuff and the prices are reasonable.


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Organic Juices – Part 1

Posted on March 20, 2012 by admin| Leave a comment

I have been juicing for over two decades and I can’t say enough about the benefits.  If there is anything ailing you, I truly believe that organic juicing can do nothing more than help you.  My ultimate organic juice is carrot and apple.  I always use organic vegetables and organic fruits.

I started several decades ago when my health was ailing.  Other than following my doctors advice, the cancer centre’s advice, I also went to my herbalist, naturopath, chi cong master and finally incorporated organic carrot/apple juice made with my own juicer.  I was drinking it daily and it was economically viable for me to purchase my own machine.

The average drink at your local juicer averages $5.  My organic farmer recently added a juice bar to his vegetable stand and he charges $7 for a large organic carrot/apple juiced freshly, which I always treat myself to when I am at the market (because sometimes its just nice to have someone else clean the blade).

Its very simple to make.  I usually use 5 chilled organic carrots and two organic apples washed.  The apples will need to be quartered.  Seeds, stems, peels, all of it goes through the mesh blade and produces the most delicious, nutricious full of vitamin-niciousness drink that your body will thank you for.  You will find that after a few weeks of drinking this that your body will start asking you for it!

Here is a link to the book that I have had for over two decades that clearly explains how to juice.  It is a must read and you can access this informative book below. Happy juicing and happy health!

The Juiceman's Power Of Juicing

 

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Organic Seeds

Posted on March 10, 2012 by admin| Leave a comment

I am a huge fan of Martha Stewart.  I really miss her website she used to have wherein she sold “all good things” and she had some really cool items for Halloween, Christmas, birthdays, kitchen gadgets, gardening.  She had everything and I treasure all my purchases.

I have been thinking of doing some more landscaping in the backyard and I have decided that I am also putting in some bedding for organic vegetables and herbs.  I travelled to Home Depot today to pickup my organic seeds.  There she is, Martha, with certified organic seeds for vegetables and herbs.  Love it!  Needless to say I am stocked up with organic seeds and awaiting my landscapers call to begin beautifying the backyard.  I love spring!

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