Cooking Classes


Thai Green Papaya Salad

I have always thought a green papaya was an unripe papaya and it turns out I am correct. I have been looking for an unripe papaya for a very long time. Upon a visit to an Asian grocery store I found hard small papayas and I was finally in luck.

Two kinds of papaya, sometimes called pawpaw, are commonly grown. One has sweet red or orange flesh and the other is yellow. Either picked unripened is called green papaya. Green papaya is rich in papain, an enzyme that tenderizes meat. It is also an aid to digestion. It has been used by the indigenous peoples for centuries and is an ingredient in powdered meat tenderizers.

In addition to salads, green papaya is cooked in curries and stews.

Papaya does not properly ripen after picking which explains why I have not found it outside an Asian grocer. The typical use is as a fresh fruit. Timing is everything and if picked green the papaya will soften but not ripen. My long wait has been rewarded. I have a salad for lunch today. Personally, I would not call this a traditional recipe because of the inclusion of tomatoes. However, they do add a punch of colour.

Thai Green Papaya Salad

3 tablespoons palm sugar
2 tablespoons plus 2 teaspoons fish sauce
2 tablespoons dried shrimp, chopped
4 cloves garlic, minced
3 Chinese long beans
green papaya, peeled, halved, seeded
10 large cherry tomatoes, halved
1 cup chopped fresh cilantro
2 green onions, very thinly sliced
1 fresh red Thai chile with seeds, thinly sliced
2 tablespoons coarsely chopped salted peanuts

Whisk first 5 ingredients in medium bowl. Set dressing aside.

Cook beans in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Rinse under cold water. Cut into 2-inch pieces. Using julienne peeler, peel enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile, and green beans. Pour dressing over; toss. Sprinkle peanuts over and serve.


Sewing was My First Love

My father taught me to sew. I remember making a very trendy outfit with coordinating cape for a teen fashion show in Regina many years ago. My love of sewing led me into studying home economics at the University of Saskatchewan.

I met my BFF during the summer before college at a church camp. What luck that she was also planning to attend the same college. Together we suffered through chem labs and revelled in the fun of university life. First and second year were gruelling with an emphasis on the sciences. Real sciences like physics, agricultural microbiology, anatomy, biology, chemistry and more that have not reserved a place in my memory. Home economics is a science degree after all and we had more than one class with med students and Agros.

After completing the required courses to convocate I spent all my electives in clothing and textiles. I was always interested in health and my diet but I do not remember the day that the passion for sewing and fashion was overtaken by the obsession for food. In fact I cannot even tell you why it happened.

So fast forward to today and I find myself slipping into a few sewing projects. I have some ideas for the farmers' market that I will share at a later date. While I was in Victoria, a city with surprisingly good fabric and  notions stores, I shopped. The feel of fabrics in my hands brings back the memories of a passion I once had. It feels good. I am looking at linens.

It is almost old school to be served by men in the fabric and notions stores where I shopped. It is usually men that are tailors. These men know their stuff. I am sure it was the owner at Gala Fabrics that helped me the three times I visited. His cutting skills are amazing. He can cut a perfect straight line off the bolt as sure as if he had ripped it.

Then he recommended The Button and Needlework Boutique for the embroidery thread I needed. Again a man, probably the owner of the shop, selected the perfect product for my needs. I purchased a beautiful cotton single strand embroidery thread, almost a cord, and very strong. These types of stores used to be in every city but over time the demand has waned and they have closed. There is something about a boutique textile shop that gives a superior shopping experience as compared to the chain fabric store. First and last, the staff is knowledgeable.

Watch for more about my sewing projects this summer when the market opens.


Throwback Thursday

Me and my sister Trish holding newborn sisters Glenda and Gloria.
I have been without my camera since before Christmas. This has been a very difficult time for me. I have realized that I live through the lens. Not only food but every time I see a brilliant sunrise or crisp white hoar frost.

It is a lesson in respect. I foolishly put a bottle of hair product in the basket with my camera equipment. Yes, it leaked. Looking back only serves one purpose. I won't do that again. My camera has been in for repair since.

Yesterday I finally went to pick up the body. It was okay and ready but parts have not arrived to repair my lens. After serious thinking and considering the consequences it was more prudent to buy a new lens rather than repairing the old. Same cost. More time lost. The good news is that Mr. Cheng had a fullly restored lens for $100.00 cheaper than buying new.

I will be back with more recipes soon now. For today I found these pictures that are interesting, to me anyway.

I don't ever remember my parents looking this young. I was two.

Must be Grandpa Hewitt and Grandma Hewitt with my sister Trish.

Spoiled baby me.


Sea Buckthorn Crisps

It is the post holiday season and healthy eating is at the top of my mind, if not yours. I really want to have a healthy diet this winter and possibly drop a few pounds. Cravings are my nemesis. Mostly I have salty cravings but I also have crispy cravings. Crispy can trump salty so I opt to make something healthy and crispy.

These are a Raincoast Crisp knock-off with a twist. Sea Buckthorn are about the most nutritious plant on the planet. High in antioxidants and about 23 other significant nutrients make them something I try to add to my menu plan as often as I can.

They are a very small and tart berry with a disproportionately large pit. Eating without sweetening is not pleasant. I have usually made desserts or salad dressings or added them to barbecue sauces but I want a more simple application. Pair crispy with healthy and I came up with this crisp.

These are delicious with a brie or chevre cheese. For more information on the berries click here.

Sea Buckthorn Crisps

2 c. all purpose flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 c. nuts of choice (I used pecans, whole)
1/2 c. honey
1/2 tsp. vanilla
1 c. buttermilk (I used a combination of sour milk and kefir)
1/4 c. sesame seeds
1/4 c. pumpkin seeds
1 c. sea buckthorn

Mix dry ingredients and nuts and seeds in bowl of stand mixer. Combine wet ingredients in another bowl. Gradually add liquid to dry while mixer is on low speed.

Pour batter into two loaf pans. Bake for 30 minutes or until done in a 350F oven.

Cool on rack. Place in freezer for an hour and then slice thinly. Place on parchment lined baking sheet and bake at 275F for about 30 minutes or until crispy. Cool and store in air tight container.

Makes about 80 crisps and approximately 35 calories each.


Smoked Salmon Spread Appetizer with Cucumber Saketini Cocktail

Another January and another Christmas. My Christmas was very quiet, just the way I like it. In fact my New Year's Eve was also a quiet one. When this month's Cooking Light Supper Club theme was tapas it was perfect for my quiet evening at home. Both of my recipes are adapted from Cooking Light. I am intrigued by all these choices. All right up my alley!

Check out the rest of our menu. Pass your curser each recipe over and you will find the link.

Valerie at More Than Burnt Toast has made these amazing Kibbeh Meatballs with Spiced Yogurt Sauce paired with a Pomegranate Gin Sling

Shelby at Grumpy's Honeybunch made this yummy Roasted Tomato Soup Shooters and serving with sauvignon blanc.

Sandi at Whistlestop Cafe shares a sweet with Gingered Crème Brulée. This sounds absolutely delicious. I can see enjoying an ice wine or sauternes with this.

Smoked Salmon Spread

1 lb. cold or hot smoked salmon, divided
3/4 c. reduced-fat sour cream
1 tsp. finely grated lemon rind
1 tbsp. fresh lemon juice
1/4 tsp. ground cardamom
1/4 tsp. freshly ground black pepper
1/4 c. chopped fresh chives
Chopped fresh chives (optional) 

Place half of salmon, sour cream, rind, juice, cardamom, and pepper in a food processor. Process until smooth. Transfer salmon mixture to a bowl.

Coarsely chop remaining salmon, and fold into salmon mixture. Gently fold in 1/4 cup chives. Cover and chill. Garnish with additional chopped chives, if desired.

Cucumber Saketini

3 oz. gin
1/2 oz. sake
5 thin slices of cucumber 
3 fresh basil leaves, plus sprig for garnish 
In a shaker with ice, mix together the gin and sake. Strain into a martini glass and garnish with the cucumber. Add the basil to the shaker before straining. Garnish with a small basil sprig, if desired. Makes 1 serving.