♦ I’m back!….again

So, once again its been awhile since my last post.
The girl can barely find the time to eat, let alone cook :(
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But I think I’ve finally found my groove since my move downtown.
Spring has sprung & I’ve caught the bug once again. I’m looking forward to turning the oven on, firing up the BBQ & finally having friends over to feast with!

There have been a handful of times when I’ve been able to play around in the kitchen this year. I was able to snap a few photos, but that’s as far as I got.
So here’s my chance the share them:

My once-a-year prime rib.

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My favourite Challah. I always make two. And yes, I eat both….. all on my own.

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A little dessert, care of ps by prettysweet. Blondie ends, caramel cheesecake & whipped cream. Yes please!

ImageI didn’t realize how much I miss this until now.
Stay tuned.

until next time…
jazmine

♦ Tasty Sunday: Provide-A-Meal Jambalaya Edition

Tasty Sunday is back with a twist.

Aside from having a few friends over to share a bottle of wine, a few tasty morsels and a good time, I’ve decided that I would use Tasty Sunday to participate in The Good Shepherd Centre’s Provide-A-Meal program.

The program relys on volunteers to donate home-made frozen casseroles that will be served as part of a full meal to those who need it most.

So on this first edition I’ve decided to make a Chicken & Sausage Jambalaya. I wanted to make something hearty, filling and economical.

No recipe was needed.

Onions, garlic, peppers, celery and tomatoes were tossed with plenty of thyme before adding parboiled rice, stock, Italian sausage and cajun spiced chicken thigh pieces. I used parboiled rice to ensure the rice stayed separate as these casseroles would be frozen before being reheated & served.

A fairly simple meal to prepare with only a few ingredients.

 

Was a tasty and fulfilling Sunday indeed.

~ jazmine

♦ Better late than….

So its been nearly a year since my last post…

Its been a busy year with many memorable meals but very few that were created in my own kitchen.

But familiar fragrances are wafting from the kitchen once again. The knives are being sharpened and pots are being filled.

I’m back.

~ jazmine

 



♦ blood orange and olive oil cakes

25 foods for longevity: oranges and olive oil
(From Leslie Beck / Globe and Mail: Top 25 Foods for Longevity)

Oranges: Packed with vitamin C, a nutrient that keeps your immune system healthy as you age, as well as limonoids, phytochemicals linked with disease protection.

Olive oil (extra-virgin): Excellent source of heart-healthy monounsaturated fat along with vitamin E and anti-inflammatory phytochemicals

this cake is so very easy to put together  (no mixer needed!), impressive to look at & as part of the 25 foods for longevity – good for you too!

Blood Orange & Olive Oil Cakes

  • Butter for greasing pan
  • 4 blood oranges
  • 1/2 c granulated sugar
  • 1/4 c brown sugar
  • 3/4 c buttermilk
  • 2 eggs
  • 1/2 c extra virgin olive oil
  • 1-3/4 c flour
  • 1-1/2 t baking powder
  • 1/4 t baking soda
  • 1/4 t salt
  • juice from 2 blood oranges
  • 2 T honey
  • 2 T extra-virgin olive oil
  • creme fraiche

preheat oven to 350 degrees.

i used my trusty silicone straight-sided jumbo muffin pans. you can also use a 8 inch cake pan or 9 x 5 inch loaf pan. grease your desired pan with butter. and place atop a sheet pan.

grate zest from 2 oranges and set aside.

cut peel away from 2 oranges by cutting off bottom and top so fruit is exposed and orange can stand upright on a cutting board. cut away peel and pith, following curve of fruit with your knife. slice peeled orange into 1/4 inch thick slices. line bottom of pans with several orange slices.

squeeze juice from 2 oranges into a bowl. you will have about 1/2 cup or so. add buttermilk , olive oil, sugar, orange zest and eggs. whisk well.

in another bowl, whisk together flour, baking powder, baking soda and salt. whisk dry ingredients into buttermilk and egg mixture, mix until just incorporated. carefully divide mixture atop orange slices.

bake in preheated oven for about 35 minutes, or until it is golden and a toothpick inserted into center comes out clean. cool on a rack for 5 minutes, before unmolding.

for blood orange & honey syrup: in a small saucepan combine blood orange juice and honey. bring mixture to a boil and simmer for about 5 minutes or until mixture is slightly thickened. cool for a few minutes before adding olive oil.

gently spoon syrup over warm cakes. serve with creme fraiche.

until next time…
jazmine

♦ 25 foods for longevity

my first post for 2011!

december was full of cooking and baking and i had full intentions of posting on each and everything i made:

homemade vanilla bean marshmallows, my once-a-year toblerone shortbread, prime rib roast with blue cheese sauce, seafood paella, mango chutney glazed ham, shrimp and black olive tapenade tarts, blue cheese and walnut gougeres, and roasted fingerling potatoes with caramalized onion dip to name a few….

but alas, i was so busy that the camera barely made it out to capture all of my culinary creations. and since its already january, i’ve decided to keep those over-indulgent recipes to myself and begin the new year with some lighter and fresher fare.

i’ve had some trouble deciding what my first post in 2011 would be, until i came across an article in The Globe and Mail on the Top 25 Foods for Longevity by Leslie Beck.

i have decided to use this list of  ‘super foods’ to inspire my posts for 2011.

here’s the list:
(from Leslie Beck’s Longevity Diet © Leslie Beck, 2011)

  1. Almonds
  2. Avocados
  3. Beets
  4. Berries
  5. Black beans
  6. Cabbage
  7. Broccoli
  8. Dark chocolate

  9. Flaxseed
  10. Garlic
  11. Green tea
  12. Kale
  13. Lentils
  14. Oats
  15. Olive oil (extra-virgin)
  16. Oranges

  17. Pomegranates
  18. Red bell peppers

  19. Red grapes
  20. Salmon
  21. Soybeans
  22. Spinach
  23. Sweet potatoes
  24. Tomatoes

  25. Walnuts

now, what will i choose for my first recipe post? hmmm…….

until next time…
jazmine


♦ daring bakers: riesling, vanilla and thyme poached persimmon crostata

november’s daring bakers challenge is crostata.

yum! i love tarts & knew i would love this challenge.

the pasta frolla pastry dough is extremely easy to put together, work with & is quite forgiving. this is a new go-to recipe.

as usual, i am completing this challenge on the posting date. the house smells of sweet tart pastry, wine, vanilla & thyme.

saturday morning bliss.

Continue reading

♦ Hunger Banquet

On the same evening celebrity chef Gordan Ramsay hosted a fundraising challenge with the city’s top chefs raising over $1 million in support of breast and ovarian cancer research at Mount Sinai Hospital, another lower profile but equally important fundraising event was underway.

Hosted by the Toronto Zen Centre and held at the Steelworkers Union Hall, a Hunger Banquet was held benefiting The Children’s Breakfast Clubs, Doctors Without Borders and Oxfam’s Hunger Relief Campaign.

I highly doubt any one of us is unaware of the global hunger crisis, or even local food inequality, but the Hunger Banquet was more than showing slides of hungry children in third-world countries. It was a tangible approach to bringing attention to the disparity of food distribution not only in the rest of the world but as well as our own backyard.

Upon arrival each guest was asked to draw a card determining their income level and identity for the night. I drew a low-income card. For this evening, I was Ravi from Gujarat, India.

Banquet tables filled the hall, all set according to their respective income levels.

Two tables at the front of the hall were laid with white linen tablecloths, patterned china, stemmed glassware, and a complete cutlery set. A basket of rolls, crystal butterdish and a floral centrepiece awaited the few high-income guests that would be dining at this setting. Several tables were draped in dark blue plastic to represent the middle-income class. Flanking a white porcelain dinner plate and a simple juice tumbler was a fork and spoon.

To find my table, I didn’t need to look too far. Rows of bare wooden tables filled the remainder of the hall. Multi-coloured plastic plates and juice cups and a single spoon atop a paper napkin was the setting for the low-income cardholders.

I was impressed by the turnout of about 150 for this seemingly unpublicized event. The evening began with an opening from the Children’s Breakfast Club founder, Rick Gosling. I felt immediately inspired by his sincerity and genuine enthusiasm as he spoke of the children his program feeds on a daily basis.

A dramatic presentation depicting inequality of food distribution followed. A gentleman, representative of the high-income group emerged from the kitchen carrying a plate overflowing with the evening’s dinner. Several women followed with plates of modest proportions, symbolizing those in the middle-income class. And finally, a young man and woman carrying plates with barely a palm-sized portion of food circled the hall as guests remained in silence.

All guests were active participants in the demonstration, as we were asked to stand according to our respective income levels. There seemed to be a sense of dejection as three-quarters of the guests rose when the low-income group was called.

A local and organic vegetarian menu of paneer and spinach samosas, red cabbage coleslaw, chickpeas with tomatoes, and stewed root vegetables with steamed rice was set for guests to serve themselves.

We were all asked to remain in silence as the high-income group began the food service. The men (as identified on our cards) from the middle-income group followed, then the women. It was no holds barred as the low-income group was called upon.

Ending the evening was an ‘open-mike’ forum, for any individuals to share their hunger experiences or lessons learned from the night. We heard short stories recounting family hardships, first-hand accounts of hunger witnessed outside holiday resorts and a guest’s own experience with hunger in the city of Toronto.

This was the second Hunger Banquet hosted by the Toronto Zen Centre in as many years and it has yet to be determined if this will be an annual event. Tickets were $40 plus a non-perishable food bank donation. There was also a raffle and silent auction held during the evening.

If you ever have a chance to attend a Hunger Banquet I suggest you do so. You will not only enjoy a thoughfully prepared local meal but particiapate in bringing awareness to the local and world-wide crisis of hunger.

until next time….
jazmine

♦ Do The Math Challenge: Lessons Learned

after day 4 of the challenge, i was left with:

  • 1 cup rice
  • 1/2 can of chicken
  • 1/2 can green beans
  • several slices of 12 grain bread
  • leftover mac & cheese

i opted to finish this challenge at day 4 for the reasons:
a) i felt there was not enough food to make any viable meals
b) i simply could not go another day without having any fresh fruit, veggie or protein.

not once during the 4 days of this challenge did i feel desperately hungry. if anything, for probably the first time in my life i was NOT looking forward to my next meal. as food has always been a source of joy, comfort & creativity for me; i found this challenge to be extremely difficult.

i knew at any given time i could stop this challenge and go back to my regular well-balanced diet. unfortunately those on social assistance do not have this option. food bank usage is at its highest level on record and is only increasing.

so what have i learned?

the importance of creating a meal for oneself. there is dignity in putting together a healthful & nutritious dinner.

food banks serve an important purpose in our communities, and i will continue to lend my support with regular donations. i will absolutely re-think what i choose to donate to my local food bank. at the least, i will be conscious of choosing more whole grain, higher nutrition goods.

i am not quite sure that i believe increasing social assistance by $100 per month for a single person will help bring fresh food to the table. this challenge has challenged me to find out more about the possible solutions and how i can be part of it.

for more information visit: putfoodinthebudget.ca

until next time…
jazmine