Played with my food tonight and this is what I made ...

Today was opening day for our farmers' market season. There were a few changes and I have new helpers so it was with a touch of anxiety that I awoke this morning to do it all over again.

I wish I had taken a few pictures. The market was flooded with happy people anxious to buy our offerings. I love market day. After a week of kitchen work it is time to meet your buyers face to face and enjoy a bit of camaraderie.

Tonight I played with food that arrived in my foraged food box from northern Saskatchewan. What a grand meal.

The burn morels were prime. Large, dry and not wormy. They made a flavourful risotto. Dandelion greens are heavy in the dietary fibre so no need to make a lot. Their bitter flavour complimented the risotto. And I have about 6 dozen quail eggs. It was fun to poach a couple. But seriously, they only take a minute. Quail eggs taste like chicken eggs but they proportionately have a large yolk.

Satisfying simple dinner.

Phyllo Balkan Feta Torte with Spring Herbs

I recently visited a new business in Moose Jaw, SK  -  Coteau Hills Creamery. There are precious few cheese makers in this province so the opening was an event to be celebrated. I came home with their Balkan style feta. It is softer and saltier than the Greek style but just as versatile.

Here is a bit about Kirby and Crystal, the owners:

The British Columbia wine industry was good to Kirby and Crystal Froese but after almost two decades it was time to return home to Saskatchewan. “We really wanted to come back to our hometown of Moose Jaw to be with our families. Our nieces and nephew were growing up fast, our parents were getting older, too,” shares Kirby.

It didn’t take long for their entrepreneurial spirit to resurface and after researching various opportunities cheese making seemed like a natural transition from wine making. “Time, temperature, pH, hygiene and patience are elements of both businesses.” They are a dynamite combination to have their own small business. Kirby was the winemaker and Crystal worked in communications and marketing.

They opened the Coteau Hills Creamery with a 750 litre (200 gal) batch pasteurizer/cheese vat. Local milk is delivered every second day from Caroncrest Farms at Caronport, SK and two other local dairies. Milk is pumped directly into the vat and is held at 63 C (145 F) for 30 minutes before it is processed into cheese. As production increases milk will be delivered daily.

Kirby and Crystal are setting their sights on distributing their cheese throughout the country. In order to be federally registered to sell outside of the province, a “Certificate of Analysis” must accompany all the ingredients and come from a Canadian Food Inspection Agency registered facility.

Their first cheese is a Balkan style feta and will be available soon. It is softer and creamier than a Greek feta and saltier.

Next they plan to experiment with other small batch handmade cheeses without using additives to increase yield or add colour. A hamburger cheddar and a brie style are in the works. They are also working on a saskatoon berry rubbed tomme style cheese, which has a lower butterfat content, firmer and with a rind, for release in August.

Phyllo Balkan Feta Torte With Spring Herbs

This is much ligher than a dip and can be heaped with microgreens for a dramatic effect. Serve with crostini or crackers, if you wish.

1 c. fresh whole-milk ricotta 250 mL

3/4 c. Coteau Hills Creamery Balkan style feta 175 mL

2 large eggs

1/3 c. chopped soft spring herbs or baby greens (any combination of dill, mint, sorrel, chives, dandelion, parsley, arugula) or pesto 75 mL

1/2 tsp. ground black pepper 2 mL

1/3 c. unsalted butter, melted 75 mL

1 box phyllo dough, thawed overnight in refrigerator

Preheat oven to 400 F (200 C).

In a large bowl, combine ricotta, feta, egg, herbs and pepper.

Brush 6 1/2 inch (16.5 cm) spring form pan with some of the melted butter. Drape 2 sheets of phyllo on top of Bundt pan. Do this with 2 more sheets placed perpendicular to the first 2 sheets. Continue adding phyllo sheets in this crisscross manner until all sheets are used. Edges of phyllo should hang over edges of pan.

Scrape half of the ricotta filling into pan. Spread pesto over the cheese. Spoon the rest of the ricotta mixture on top. Fold edges of phyllo over filling. Using a sharp knife, poke at least 10 holes in dough that reach all the way to bottom of pan. Slowly pour melted butter over torte. Some butter will seep through holes and some will remain on top of dough.

Place pan on a baking sheet and bake for about 1 hour, or until torte is puffy and golden brown. Allow torte to cool in pan for 1 hour before removing from the spring form pan and serving on a plate. Serve warm or at room temperature.

Spring is Rhubarb Time

I grew up on a farm in Saskatchewan. Rhubarb in the spring was a staple but we never had any on our farm. I pined for rhubarb pie and did not learn how to make one until years later. This is another version that I thought I would try. 

The crust is a butter crust rather than a lard crust. It has a meringue. A nice variation from the standard.

Rhubarb Meringue Pie

Eggs should be at room temperature when making meringue. It usually takes about 30 minutes for eggs from the refrigerator to warm up to room temperature. Older eggs give better volume than fresh eggs. Be sure the bowl and utensils are fat-free because the tiniest bit of fat will ruin the meringue. Add the sugar when the egg whites have reached the soft peak stage. The peaks will fall over gently when they have reached the soft peak stage. Gradually add sugar until stiff peaks are formed.

Put the meringue on a piping hot pie and cover the top completely and touching the crust all around to prevent it from shrinking. The heat will partially cook the bottom of the meringue and prevent shrinking and weeping. Cut a with a knife dipped in cold water.

1 recipe of Buttery Pastry

4-5 c. rhubarb, raw 1-1.25 L

1 tsp. orange zest 5 mL

2 eggs, separated

2/3 c. + 1/4 c. sugar 150 mL + 60 mL

2 tbsp. all purpose flour 30 mL

2 tbsp. butter, melted 30 mL

1/4 tsp. cream of tartar 1 mL

Roll out pastry and line a deep pie plate. Refrigerate for about 20 minutes. 

Preheat oven to 375 F. Chop the rhubarb it into roughly 1cm slices. If the stalks are very wide and chunky then cut in half lengthways, also. Scatter on a baking sheet and bake until tender. Remove from baking and drain, reserving the liquid.

Separate eggs, putting the whites aside for the meringue. Beat egg yolks in a medium sized bowl with a fork. Add 2/3 cup sugar, flour and the melted butter. Continue to beat until blended. Then add the eggs and 1/3 cup of the rhubarb liquid to make a smooth and runny paste. Add rhubarb and mix to blend. Pour into pastry shell. Bake until set, about 30-40 minutes.

Beat egg whites until they form soft peaks, add cream of tartar, 1/4 cup of remaining sugar and continue to beat until glossy and stiff peaks form. Spoon this over the hot cooked rhubarb pie, making sure it is completely covered and there is no gap where rhubarb can bubble through the meringue. Use the spoon to bring some of the meringue into peaks. Put back in the oven for about 15 minutes until the peaks are toasted.

Cool for 10 minutes and serve. 

Buttery Pastry

1 1/2 c. all-purpose flour 310 mL

1/2 tsp. sugar 2 mL

1/4 tsp. kosher salt 1 mL

1/2 c. chilled unsalted butter, cut into 1/2-inch pieces 125 mL, 12 mm

1/2 c. ice water 125 mL

Pulse flour, sugar, and salt in a food processor. Add butter. Pulse until the texture of very coarse meal. Add ice water slowly until dough comes together in clumps. Form into a disc and wrap in plastic. Chill until firm, about 1 hour. Makes 1 single crust.

Rhubarb Eton Mess

4 c. rhubarb 1 L

2 tsp. maple sugar 10 mL

2 c. whipping cream 500 mL

1 packet individual meringue nests

Preheat oven to 375 F (190 C). Chop the rhubarb into 1/2 inch (12 mm) pieces. Place on a baking sheet and sprinkle with sugar. Roast until the rhubarb is tender and beginning to caramelize. Remove from oven and set aside to cool.

Whip the cream in a large bowl until thick but still soft. Roughly crumble in 4 meringue nests.

Take out about half a cupful of the rhubarb, and fold the meringue cream and rest of the fruit mixture together.

Arrange in 4 dessert bowls and top each with remaining rhubarb. Serve immediately.

Rhubarb Iced Tea

8 c. rhubarb, chopped into small pieces 2 L

1 c. sugar 250 mL

1 Earl Grey teabag

Roast chopped rhubarb in a 350 F (180 C) oven until tender. Remove from oven and cool slightly. Strain the juice from the fruit in a colander. Use the fruit for a pie or crisp. 

Boil 2 cups (500 mL) of rhubarb juice with 1 cup (250 mL) sugar. Cool. 

Put teabag in a pot and add 3 cups of boiling water. Steep for 5-7 minutes or until it is a strong tea. Remove teabag. Chill tea.

Mix tea with an equal amount of rhubarb syrup and pour over a glass full of ice. Serve.

Now This is a Yorkshire Pudding

The prime cuts of beef are the prime rib roast, short loin and sirloin and make up only 25% of the carcass. Cooking with the prime cuts is often seen as a no brainer. But skill is required to make the most of them.

Standing Rib Roast

Dry a 3-rib roast, about 7 pounds (3.5 kg), thoroughly with a paper towel and place it on a plate in the refrigerator to further dry for 1 to 3 days.

Bring the meat to room temperature before roasting by allowing it to sit on the countertop for 30 minutes. Season generously all over with sea salt and coarsely ground black pepper.

Preheat the oven to 450 F (230 C). Place the meat in a roasting pan, bone side down and roast for 15 minutes then reduce the heat to 325 F (160 C) until done. Additional cooking time for rare is 1 to 1 1/2 hours.

Half an hour before the expected done time, insert a meat thermometer into a thick portion away from bone and fat. When the internal temperature reads within 5 degrees of desired doneness remove it from the oven, cover with foil and let sit up to 45 minutes. The temperature will rise during this rest period. Rare is an internal temperature of 120 F (50 C). Medium meat reaches 140-145 F (60-63 C), medium well is 150-155 F (65-68 C) and well done is about 160 F (71 C). Save all the juices from the pan and serve in a small gravy boat with the roast. Serves 4.

Yorkshire Pudding

Make one large Yorkshire Pudding and serve it with the roast on top. It will soak up all the juices.

1/2 tsp. salt 2 mL
1 c. flour 250 mL
2 eggs
1 c. milk 250 mL
1/4 c. oil 60 mL

Mix all ingredients, except the oil, together.

Refrigerate for at least 2 hours.

Preheat oven to 450 F (230 C).

Take an 8-inch round pan and pour the 4 tablespoons of oil into it.

Heat the pan for 2 minutes before pouring in the cold batter.

Cook for 20 to 30 minutes.

Do not open the oven door during cooking.

Serve immediately and enjoy the crispy outer edges and the custard-like inside. Serves 4.

Smashed Potatoes with Truffle Oil

Cook 4 medium sized whole potatoes in boiling water until just fork tender. Drain. Generously oil a baking sheet and place potatoes on the sheet with space around each for spreading.

With a potato masher gently crush each one and then crush again at a 90-degree angle to the first crush. Brush will oil. Sprinkle with kosher salt and drizzle with truffle oil.

Bake on the top shelf of a 450 F preheated oven until golden with crispy edges, 20 to 25 minutes. Serves 4.

Poached Steelhead Trout with Lemon Risotto

During the World Women's Curling Championships here in Swift Current I was sourcing a lot of local food for the opening banquet.

One of the items we picked up for the banquet was steelhead trout from Lucky Lake. Wild West Steelhead has a wonderful farm on Lake Diefenbaker. Their fish is very good. Not only is it delicious and fresh they know how to farm fish and be kind to the environment. The fish food is government approved. The eggs are neutered so the fish cannot reproduce, if by chance any escape.

I was immediately impressed by the texture of the fish. It is firm and cooks to flake easily. I think I'll be making that two and a half hour trip over bad country roads at least once a year from now on.

For the banquet the fish was cured and made into gravlax, sliced thinly and added to the starter salad.

Poaching fish is highly under-rated. Poaching is especially convenient in the summer. The fish can be cooked ahead of time and chilled to be served cold or at room temperature. Serve with a homemade mayonnaise or aioli.

I have also included a very easy slow cooker poached version.

Poached Steelhead Fillets with Pimient d’Espelette Mayonnaise

Serve this with a simple green salad dressed in a tarragon vinaigrette, and lemon risotto. Pimient d’espelette is a spice from the Basque region of France and Spain in the Pyrenees near the village of Espelette. It is more delicate than cayenne.

1/3 c. water 75 mL

1/3 c. dry white wine 75 mL

1 shallot, thinly sliced

4 fresh parsley sprigs

1 fresh thyme sprig

2 full fillets of steelhead trout, skin on

Combine 1/3 cup (75 mL) water, wine, shallot, parsley and thyme in large skillet. Place steelhead fillets skin side down in a large pan like a small roaster. Season with salt and pepper. Cover tightly and heat to just under a simmer over medium-low heat until fish is barely opaque in center, about 10 minutes. The liquid should not break into a boil. Remove from heat. Let stand, covered, 5 minutes. Transfer steelhead to a platter. Discard liquid or reserve it to use as fish stock. Cover fish with plastic wrap and chill until cold, at least 4 hours.

Serve steelhead on a platter. Garnish with slices of lemon and serve with pimiento d’espelette mayonnaise. 

Pimient d’Espelette Mayonnaise

1 large egg yolk, at room temperature 30 minutes

1/2 tsp. Dijon mustard 2 mL

1 c. olive or vegetable oil (or a combination), divided

2 tsp. sherry wine vinegar 10 mL

1 1/2 tsp. fresh lemon juice 7 mL

1 tsp. pimient d’espelette 5 mL

2 tbsp. shallots, finely chopped 30 mL

coarse sea salt and freshly ground black pepper, to taste

Whisk together yolk, mustard, and 1/4 teaspoon (1 mL) salt until combined well. Add about 1/4 cup (60 mL) oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup (125 mL) oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt, black pepper and pimient d’esplette. Chill, covered, until ready to use. This can also be made in a blender and stream the oil in slowly.

The egg yolk in this recipe is not cooked, which may be of concern if salmonella is a problem in your area. Mayonnaise keeps, covered and chilled, up to 7 days.

Simple Poached Steelhead Trout

This method of poaching fish is foolproof. However, it only works for single serving portions rather than a whole side of fish.

1 c. water 250 mL

1/2 c. dry white wine 125 mL

1 yellow onion slice

1 lemon slice

1 sprig dill

1/2 tsp. salt 2 mL

slice 2 steelhead fillets into 6 - single serving portions, without using the thinner tail portions

Combine the water and wine in the slow cooker and heat on high for 20 to 30 minutes. Add the onion, lemon, dill, salt and salmon. Cover and cook on high for about 20 minutes, until the salmon is opaque and cooked through according to taste. Serve hot or cold.  (Adapted from The Gourmet Slow Cooker by Lynn Alley)

Lemon Risotto

2 tbsp. shallots, finely chopped 30 mL

2 tbsp. olive oil 30 mL

1 c. Arborio rice 250 mL

1/3 c. dry white wine 75 mL

2 c. chicken stock, approx. 500 mL

1 tsp. lemon zest 5 mL

juice of 1/2 lemon

1/4 c. parmesan cheese, grated 60 mL

Saute shallots in olive oil until clear. Add rice and toss until coated in oil. Add wine and cook until reduced by half. Add warm chicken stock a ladle at a time until the rice is cooked to al dente. Stir often. The rice should be cooked but still firm. Remove from heat and add parmesan cheese. Serve immediately.

Lake Diefenbaker Steelhead Trout baked on a Plank

Last week I prepared a meal for 35 people. To say I was feeling a bit of pressure is to state the obvious. Guest of honour was dee Hobsbawn-Smith. I have followed dee since we both lived in Calgary. I clipped her columns from the Calgary Herald. And I enjoyed food at her restaurant Foodsmith back in the early 1990's.

Today she lives west of Saskatoon on the family farm and I live in Swift Current, SK. Pure coincidence that we both moved back around the same time. The only difference is that dee didn't know me from a hole in the ground. Meanwhile, I am stalking her and knowing she moved to the province I didn't exactly know where.

She is an artist, an artist with words and food, and it fitted that she may have chosen Eastend. I also checked out that ranching area.

Fast forward and serendipity has brought us together. Dee is the Saskatoon convivium leader for Slow Food. After inviting her to speak in my town about Slow Food I drove to Saskatoon and volunteered at their annual Slow Food fundraiser dining experience.

I would have thought I might have been nervous and shy but dee has a gentle and kind manner about her. She makes one feel comfortable and is genuinely interested in you.

So back to the dinner for 35. On the Wednesday before her Sunday reading here in town we had only four people signed up. I considered cancelling or at least moving it to my dining room table. Within two days 35 people signed up for a locavore Slow Food style meal.

This steelhead is one of the dishes I made for that dinner. Lucky me, my Community Supported Foraging box had just arrived from northern Saskatchewan and I had some splendid wild foraged ingredients.

Planked Steelhead Trout

spruce tips
camelina oil
baby rhubarb
sea salt
spruce tip syrup
cedar or alder plank
side of steelhead trout, skin on

Make a simple syrup by boiling one cup of water with one cup of sugar. Add 1/4 cup of spruce tips and continue to simmer until the syrup thickens. Cool and strain.

Finely chop a tablespoon of young spruce tips. Finely chop red baby rhubarb. Add both to the syrup.

Preheat plank in a 475 F oven until you can smell the wood. Rub with oil. Lay a side of trout on the hot board, skin side down. Rub the fish with oil and the syrup mixture. Place in the hot oven and bake for about ten minutes, or done.

Spelt and Haskap Quick Bread

This should be called Everything Healthy snacking bread. I was gifted a few cups of freshly milled spelt flour. The note on the bag documented the exact milling time and with the warning 'best used within 72 hours'.

I was not in the mood for making bread and not wanting to offend the person who generously gave me the flour, I began thinking about other healthy options. And also with the provision that I do not have to go out to the grocery store for more ingredients. Thus, this everything healthy snacking bread was created.

Haskaps are a nutrient and antioxidant rich berry that has been adapted from its original home in Russia to suit our soils and climate. It is a registered trademark of the University of Saskatchewan. This link will take you to their web page describing the work that is being done.

There are only a few orchards growing this commercially. Mine came from Northern Lights Orchard in Birch Hills, SK.

Haskaps are very tart and usually they require a lot of sugar and cooking to be palatable. This has been the drawback for me. I don't want to consume all that added sugar. In this loaf they are like raisins. They add a pop of flavour and colour without tons of sugar. The haskaps are very juicy when they are thawed. If added while still frozen they stay in tact in the bread without colouring the dough purple.

I used whey because I had just made ricotta. A by-product is whey. It works well in baking like this.

This is not a sweet bread. If you want it to be sweet then I would add more honey. This morning I piled on my homemade ricotta slightly sweetened with honey and Meyer lemon zest for a guilt-free breakfast.

Spelt and Haskap Quick Bread

1 1/2 c. whole spelt flour
3/4 c. old fashioned oatmeal, plus more
1 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. honey
1/2 c. butter, melted
2 eggs
2 ripe bananas, mashed
1/2 c. whey
1 tsp. vanilla
3/4 c. whole frozen haskaps

Grease and flour a standard size loaf pan. Set aside. Preheat oven to 350 F.

Measure and whisk dry ingredients into a bowl. In the bowl of a stand mixer add honey, butter and eggs. Beat until frothy. Add bananas, vanilla and whey and beat again.

With a spatula mix in the dry ingredients just until the flour is moistened. Add haskaps, frozen, and mix to incorporate.

Pour into a prepared loaf pan. Sprinkle with more oatmeal, if desired, and bake at 350 F for about 40 minutes. Test doneness by lightly touching the top of the loaf. It should spring back. You can also use a skewer to poke into the loaf. If it comes out dry, the loaf is baked.

Saskatoon Berry and Ricotta Crepes for Shrove Tuesday

Saskatoon Berry and Ricotta Crepes

1 c. whole milk
1/3 c. water
1 c. unbleached flour
3 tbsp. melted butter
3 eggs
1 tbsp. sugar
1 tsp. vanilla
pinch salt

1 c. ricotta
1 tbsp. honey
1 tsp. lemon zest

1 c. saskatoon berries
2 tbsp. sugar or to taste
1 tsp. cornstarch
1/2 c. cold water

Add first 8 ingredients to a blender. Puree until thoroughly blended. Pour batter into a bowl, cover and let sit for an hour or overnight. Gently stir before using. Try not to incorporate air bubbles.

Preheat your crepe pan and very light grease with butter. You will ruin a few crepes while you get the temperature just right. The finished crepe should be very pale with only a hint of browning.

This is slightly too browned.

Pour about one quarter to one third cup of batter into middle of the pan and swirl to make a large thin pancake. Cook until the edge becomes slightly crispy. Loosen edge with rubber spatula and turn crepe over. Cook until the batter releases from the pan and you can easily slip the crepe onto a dish, about 30 seconds. Cook all of the crepes and set aside.

Make ricotta filling by combining ricotta with honey and lemon zest. Make berry topping by combining berries with sugar, cornstarch and cold water. Gently heat over medium low heat until bubbly. Cool and serve.

Put these together by  spreading each crepe with a tablespoon of ricotta filling. Roll into a cigar shape. Spoon warm berry sauce over, garnish with toasted sliced almonds and lemon zest. Serve.

The recipe will make about 18 crepes. If you don't use them all, stack with a piece of waxed or parchment paper between each crepe and seal in a freezer bag. Freeze until needed. Better yet, fill with the ricotta, roll and freeze. Pull them out of the freezer, defrost and serve with a warm saskatoon berry sauce.

Northern Pike Fish Cakes

When I was growing up on the prairies northern pike was irreverently called jackfish. It was not the fish anyone wanted to catch and often they were thrown back. This fish grows to large sizes and if a trophy is your goal then this was the one to snag. They live in shallower waters and swampy areas which some say is reflected in the flavour.

But it seems that times are changing and they are now considered more favourably.

The picture above shows a dollop of roe atop the fish cake.

During the Christmas season one of my nephews enjoyed a bit of ice fishing during his university break. He generously shared two nice sized northern pikes with me. He left them whole, still in their slime, and tripled bagged them. Almost two months later these fish were as fresh as the day they were caught. I have never frozen them using that method but it was very effective.

Filleting was also just like fresh. This is a very bony fish. To fillet it without getting bones results in wasting a lot of the flesh.

As I filleted the first fish I found it was full of roe. What a bonus. I like little treasures like this to push my culinary comfort level. Second fish was also full of roe. Double bonus. My first and only thought was to brine them and use raw.

I had never thought to flour and fry the sac in butter. Turns out two of my respondents on Facebook suggested that. One was my aunt whose husband, Doc, was a legendary fisherman. She preferred them floured and fried in butter to the fillet itself.

I used a recipe from Hunter Angler Gardener Cook to attempt a brine cure of the roe. My experimentation was a good learning experience. The sac enclosing the roe is much stronger than I expected. The roe are tightly attached and there are quite a few lost while trying to remove the membrane. It doesn't take very long to cure them in the brine. Shelf life is short, only a week. Pike roe are very tiny and don't have the dramatic effect of a larger roe and have very little flavour. I will try the pan fried method next time.

Northern Pike Fish Cakes

2 lbs. cooked, flaked fish

1/2 c. mayonnaise
2 eggs
1 tbsp. Dijon mustard
2 tbsp. lemon juice
salt
pepper
1/2 tsp. dried chile flakes
2 1/2 c. mashed potatoes
1 c. cooked wild rice
1/2 c. finely diced onion
cornmeal
butter, oil or your favourite fat for frying

Combine the fish, ptatoes and wild rice in a large bowl. Mix the remainder of the ingredients in another bowl. Add the sauce to the fish mixture and mix with hands until well combined.

Form into patties. Roll in cornmeal. At this point the patties can be placed on a baking sheet and frozen. Package in a freezer bag and use as needed. Fry in hot oil until the outside is crispy and the inside is hot. Serve with a green salad and an herbed aioli.

Chanterelle and Corn Chowder

Wild chanterelles are the most coveted of mushrooms. They are delightfully aromatic, beautifully shaped and highly nutritious. They are picked from forests across the country between mid-July to mid-October but Saskatchewan chanterelles are special.

“They are premium because they grow in a semi-arid climate. Saskatchewan chanterelles are dry, perfect round shapes, small size, clean, velvet touch, and the aroma is unbeatable. You don't need to see them but you can smell them when you walk into the forest,” boasts Elisabeth Poscher, professional forager and owner of Prairie Infusions out of Love, SK.

Areas with more rainfall produce large, water logged, floppy chanterelles. Saskatchewan chanterelles are small and dry, because it rains briefly then it's dry, so they come in a hurry and then stay dormant in that shape until it rains again briefly, then they grow a bit more. The drier the climate the more concentrated the chemical compounds in the plant. That is why their scent and flavour are so intense.

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Chanterelles are rich in carotenoids and Vitamin A, for eyesight and dry skin. Burbot liver and chanterelles have the most concentrated natural food sources of Vitamin D. Wild edible mushrooms have anti-inflammatory and cholesterol-reducing properties. They enhance the immune system and assist in reducing blood pressure and blood sugar levels.

Elisabeth ships them from northern Saskatchewan all over the country and I was so glad I placed my order. This chowder is the perfect autumn lunch.

Chanterelle and Corn Chowder

2 strips smoked bacon, finely chopped

3 tbsp. unsalted butter

1/2 c. yellow onion, finely diced

1 medium celery stalk, finely diced

1 large garlic clove, finely minced

3/4 lb. chanterelles, coarsely chopped

 1 c. fresh corn kernels

1 large potato, peeled and cut into 1/2-inch dice

3 tbsp. all purpose flour

1 tsp. fresh thyme, leaves only

1 1/2 tsp. freshly ground black pepper

1 small bay leaf

1 qt. mushroom or chicken stock

1 c. heavy cream

1/2 tsp. fresh lemon juice or more to taste 

Cook bacon in a large stockpot over medium heat until just starting to brown, 3-4 minutes, then add butter. When butter has melted, stir in onion, celery and garlic. Cook until tender and translucent, 4 to 5 minutes. Add chanterelles and cook for 3 to 4 more minutes or until mushrooms are softened and tender. Stir in corn and potatoes and cook for 2 to 3 minutes or until they begin to soften.

Sprinkle flour over vegetables in pot and stir to coat them with the flour. Add thyme, salt, pepper and bay leaf. Add stock, stirring to prevent lumps from forming. Bring soup to a boil, then turn down heat and simmer for 20 minutes or until potatoes are tender.

Remove bay leaf. Stir in cream and lemon juice. Taste for seasoning, adding more lemon juice or salt as needed. Makes 6 cups.

2013 in Review

In January I found this amazing recipe for a faux sourdough rye bread. It is delicious.

'Tis the season for looking back and looking forward. Bloggers, cookbook authors, chefs and columnists are publishing their 'bests' of 2013 and 'hopes' for 2014.

These lists humble me. After all I didn't travel in 2013, at least not internationally. I don't have innovative and exciting restaurants at home.

Rather than wallow in self pity for too long I decided to take a looked back through my pictures of the year. Surprising to me my year was interesting and eventful with thanks to the many people who contributed to my culinary journey. I am amazed at how many people I met personally or virtually via food this year. All of you have added to my food adventures.

Thank you to Val at More Than Burnt Toast and the Virtual Supper Club crew, Justin at Justcooking in NYC, lovely Hutterite lady at McMahon Colony, Elisabeth at Prairie Infusions foraged foods, Val from A Canadian Foodie and all the other Slow Food delegates from across Canada, Jennifer CK who runs the Okanagan Food & Wine Writers' Workshop, writer Rosalyn, Calgary Food Tours Karen Anderson, wine writer and guru Shelley Boettcher, cookbook author supreme Jennifer Schell and all the writers I met there, Monika the baker from Kelowna, Chef Jenni, Chef Simon, Angie Quaale of Well Seasoned and all the other barbecue fanatics including Rob Reinhardt of Prairie Smoke and Spice, pit boss supreme winning at the Jack Daniels Invitational, Barbara the Cake Witch and all the other new vendors at the Swift Current Farmers' Market, Penny McKinley and all the Saskatoon Slow Food community. The problem with thanking is that I may have forgotten someone. Please forgive me and leave a message so I can acknowledge you, too.

I have chosen one picture per month to take you on my 2013 culinary tour. Many months it was difficult to choose the top picture. This post is riddled with links and unfortunately sometimes I cannot make them come out in another colour. Just pass your curser over and you will find all the recipes and sources.

January
 I made this recipe for a faux sourdough rye bread. The picture is above. It is amazing and I make it as often as I can. In January I was also cooking with veal shanks à la Dorie Greenspan and making festive layer cakes for my Western Producer article (see p. 24).

I was looking for more structure to my blogging and came up with a couple of ideas. I began my Cooking Class Monday's on my blog. I kept it up for 2 or 3 months. By far How to Clean Your Pasta Machine was the most visited. And I started Casual Friday's. Ditto, I only did it for about 3 months. My favourite recipe was Cold Sesame Noodles from the blog and new cookbook Appetite for China.  I have been much more successful with another initiative and that is joining the Cooking Light Virtual Supper Club. I don't think I have missed a month yet.

Pancetta with local pork belly.

February
I made my first ever charcuterie. I cured a pork belly and made an impressive pancetta. I even won the cookbook Salumi: The Craft of Italian Dry Curing by Michael Ruhlman, one of my favourite chefs. This was a Daring Cooks challenge.

I won a nice basket containing among other things a vintage bottle of Dom Perignon at our Lyric Theatre Valentine's Day brunch. And I won another wonderful cookbook, Tacos, Tortas and Tamales. This was thanks to Justin at Justcook NYC.

I was cooking with Saskatchewan wild boar, lake caught pickerel in tacos from the aforementioned cookbook and local Black Welsh lamb.

Cow's milk feta.

March
I searched the town over and finally found rennet. Acquiring raw milk in a farming community is not too difficult. I made this tasty feta with raw cow's milk. I had a lovely chat with a woman from the Colony who also makes cheese. I hope to meet her and chat more about her cheese making.

I experimented with sea buckthorn, Saskatchewan wild foraged fiddleheads, dried wild mushrooms, wild rice and farmed steelhead trout.

A bevy of amazing chefs.

April
I drove to Osoyoos for the National Slow Food Conference. You can catch it this year in Nova Scotia. It was a 'to die for' food experience featuring the bounty of local foods and wines. It was 3 days of the best and all thanks to the local producers, makers and chefs.

The highlight of the conference was learning about the return of the sockeye salmon to the Okanagan Lake. You can read Jennifer Cockrall-King's article in Canadian Geographic for all the details. I met and visited the gardens and vineyards of the Harkers' from Keremeos, who were name top young farmers of the year in 2012 and finally meeting a few of the Canadian bloggers I follow.

En route to Osoyoos I passed through some of Alberta's best agricultural areas producing sugar beets, bison and much more.

Bread and croissant baking class with Monika from the Okanagan Grocery in Kelowna.

Immediately following Slow Food in Osoyoos I arrived in Kelowna for the Food and Wine Writers' Workshop. Click on the link to find the information for 2014. Oh shucks, another 3 days of the best in local products, wines and chefs. Tasting caviar, fresh oysters, Summerhill Pyramid wines (and several others) and learning about the formation of the lakes, valleys and benches during the ice age. Driving home through the Rockies I stopped in Field, BC for lunch at one of my favourites The Truffle Pig.

Low and slow cooked half of lamb.

June was a busy month. Activities included my annual barbecue with the kids at the Hutterite Colony school where I am a substitute teacher, 3 women cycling across Canada stopped for a couple of nights and made a dinner including a beautiful asparagus soup, the farmers' market opening, and another wonderful bread recipe.

The highlight was attending my university friend's 40th wedding anniversary. Their daughter ordered a half of a local lamb and did an amazing job on the barbecue with it.

Kids' Cooking Camp.

July
I had 6 delightful young ladies spend 2 full days in my kitchen making real food from real ingredients. The bundt cake in the planning stages above turned out perfectly. They were so proud!

Interesting day trips were made to Schmidt Organic Mills, Cypress Hills Vineyard, Claybank Brick Plant National Historic Site with outdoor brick bread oven and the Avonlea Badlands.

Chef Jenni from Saskatoon telling us about her sea buckthorn focused meal.

August
I attended a workshop at the Indian Head Agricultural Research Centre to learn more about sea buckthorn. And I became an official barbecue judge. Farmers' market is in full swing.

Shaggy Parasols in my neighbour's front lawn.

September
Farmers' market continues. Picked my first foraged mushrooms and I didn't even have to leave home. I wonder how these traveled to this location? They made an awesome soup and an even awesomer risotto.

We had the first ever block party on my street. That is amazing because all the homes were built in the 1960's. I made Black Welsh lamb burgers stuffed with brie on my homemade foccacia. Yummy.

Sour cherry jam made with SK Evan's cherries.

October
Making my exotics for the Christmas market - sour cherry jam, haskap jam and sea buckthorn jelly.

I finally found buffalo berries. They are a local favourite and look a lot like sea buckthorn. I cooked with fresh wild pheasant (saltimboca) and grocery store quince (membrillo).

Flank steak with black bean sauce.

November
I finally acquired some wonderful flank steak. It is difficult to find it locally. We placed a group order  from Pine View Farms all natural meat.

My friend, Hannah, brought back artisan black bean sauce from the St. Lawrence Market in Toronto. I enjoyed it with the flank steak above and a pork tenderloin, also from Pine View Meats.

My three closest university friends and I celebrated our birthdays with a few days in Saskatoon and took a cooking class with Simon's Fine Foods. We were hoping that Ayden Kitchen & Bar would be open but we were just a couple weeks too early. Next time.

I made decorated sugar cookies with my children at the Hutterite Colony and in November I bought a pair of skates.

The Bar Humbug Ranch take off of A Christmas Carol

December
And I am ready for a new year! There are no big culinary adventures this month. I had a few Christmas markets. I didn't cook for Christmas. I just enjoyed myself!

My most memorable taste experience was the Plum Pudding at the annual Dicken's Festival in my hometown of Carlyle, SK. They put on a good show and family event. It is definitely worth a visit.

HAPPY NEW YEAR EVERYONE!  MAY 2014 FIND YOU IN GOOD HEALTH, HAPPY TIMES AND THE BEST IN LOCALLY GROWN AND PRODUCED FOOD.

My Secret Buffalo Berry Patch

 

Yesterday as I drove home from my teaching day at a Hutterite Colony I had an inquisitive mind. I was intrigued by mounds of soil just off the roadway. Driving in to inspect I found it was a gravel pit. Across the fence were brilliant berries. I have heard so much of buffalo berries and I was sure I had found them. Without buckets I was not able to harvest them. Now I know where they are. Next year I will pick my fill.

These make an amazing jelly. They also remind me of sea buckthorn.