lettuce fresher than ever

Lettuce is kind of a big deal in my kitchen. I have formed many memories around specific salads. There was the time when I moved to Dublin in my early twenties and realized that “salad” in Ireland was a slice of tomato next to some wilted lettuce as an adjunct to the chips that came with every meal. Purchasing a big salad bowl and some fixings was our first mission after finding a place to live, and my best friend and I rejoiced while chomping down on our first salad in weeks. When I learned that real French dressing was not bright orange gloop in a bottle I was 14 years old and living with a host family in France.  My host mother showed me how to make a vinaigrette with a tiny whisk. So continental!

The wilt factor is what turns some people off of salad eating. As much as I love salads, I know quite a few people who refuse to eat it, but will eat other raw veggies. That’s why it’s important to revive your lettuce and keep it fresher longer.

An informal poll (i.e. me, my mom, my dad) revealed the following tricks to keep your greens looking lovely in the fridge.

Salad spinner method

My salad eating increased hardcore once I learned I could prepare and keep lettuce so quickly and easily in a salad spinner. When my Lufa lettuce comes home to me, I tear the leaves off and leave them whole inside the spinner. Then I rinse and spin, dump the water out and stick the whole contraption in the fridge. Done!

If you don’t want to buy a salad spinner, you can use an old pillowcase and throw your carefully rinsed leaves into it. Use the centrifugal force of your arm and swing that bag of lettuce like you’re about to lasso a calf at the rodeo. This may work better if you stand in the bath, or go outside in the summer!

Plastic bag/cloth method

Give your leaves a little bath in 1-2 inches of cold water in a clean sink, or rinse them in a colander. Pat them dry with a tea towel and then place in an open bag. You can use a big zipper locked bag, or reuse a plastic grocery bag. The trick is to place the tea towel or a paper towel in with the lettuce in the plastic bag to absorb moisture. Moisture and condensation are your enemies when it comes to preserving the longevity of your lettuce.

Water jug method

Since Lufa greens usually come with their root balls attached, and were picked the day you received them (can we say fresh-tastic?) they are still alive and positively pulsing with vitamins and minerals. Keep your greens alive by placing the root balls in water, just as you would with a bouquet of flowers. Fill an old container with about 3 inches of water at the bottom, and stick your greens in the jar. This method works well if you don’t plan on eating your veg that day, and need a way to prolong their freshness until you wash and prepare your greens using one of the above methods.

Happy salad eating!

 

epic one-pot extravaganza

So the vegan eating is going pretty well, but I was craving mussels and salmon while basking in the hot pools at the spa this weekend. There was much discussion about what I couldn't wait to do once we got home to make a food fantasy into reality. This strikes a chord as to why I think I like cooking so much. There is something amazing about imagining something then making it happen. Dreams come true kind of stuff. Yummy yummy dreams.
My sous-chef cleaned these off very well. The mussels need a good rinse so you can discard any with broken shells and the already opened ones. They're dead. Wow this is so not vegan.

Can't go wrong with some plum tomatoes and sliced garlic.

Threw some chopped celery, onions, fresh basil and oregano and that there is garlic butter. Topped the whole thing with a big glug of white wine and some tomato juice. Covered it and shoved it in the oven at 350 degrees for about 40 minutes.

Here's what we ate while it cooked:
It was my dinner companion's maiden voyage on the good ship artichoke. He described them as "interesting" a bunch of times. I think he liked them. We steamed them until tender then served them with two dressings: a vinaigrette with port wine vinegar, and melted butter mixed with a teaspoon of lime juice. I love artichokes. What other food gives you more on the plate when you're finished eating than when you began?


Next, we moved on to the salad course. Not just any old salad though. Grilled halloumi salad.


Apparently the trick is to start with a cold pan.

Finally the mussels were done. They had a nice smooth texture from being baked.

Under all those mussels was a glorious mess of fish and veg. Glorious, I tell you!



A meta-blog moment. Brought to you by wine.

ass kicking tofu, peanut sauce and coleslaw!

Wow, has it been tasty around here. This tofu is a tried and true favorite for carnivores and vegetarians alike. I usually end up eating half of these little batonets before their intended use in stirfries, salads or my favorite--summer rolls. Try 'em even if you don't like tofu. Trust me.

How to resist golden crispness such as this?


The process begins. Start with a pound of firm organic tofu. For extra chewiness, freeze then thaw the tofu. Cover with some paper towel or a clean dish towel.

Gently press the excess water out of the block of tofu by weighing it down with something heavy.

Our star marinade ingredients: rice vinegar, dark soy sauce, hot pepper sesame oil. I've used just the soy sauce with good results so don't stress if you only use that.

Getting all coated up in here! Tofu doesn't need much time to absorb delicious liquid marinades...5-10 minutes will do the trick.

Then you need to get yourself some good tasting yeast, also called nutritional yeast. Note my mom's handwritten label, awww. Nice cheesy flavor. It's great sprinkled on salads and popcorn! It's a main ingredient in aux vivres dragon sauce if you are a fan of that.

Put about this much in a shallow bowl.

Get a tablespoon or 2 sized plops of coconut oil in a large frying pan and heat to medium.

Your tofu will be wet and ready to receive the sprinklings of yeast. Roll it around to get it all coated. Do not read too much into the previous two sentences.

Transfer the yeast covered tofu sticks to the hot, oiled pan like so. Let them brown on each side and when they seem crispy, stiff and golden they're ready.


What are you gonna eat this with? Well, a stick shaped food just begs to be dipped right? Right. Here comes the peanut sauce. I didn't realize how easy and addictive this is, beware.


You will need: 2 plops of peanut butter, 1 plop of hoisin sauce, 2 cloves minced garlic, a wee squirt of hot sauce and water. If you want to get fancy you can infuse the water with kaffir lime leaves, or chilis, or whatever turns you on. Use warm water (or microwave) to melt ingredients together. Add enough water to make a dip-like consistency: not too thick, but thick enough to still stick to whatever you're dipping.



You could serve the tofu with a nice Asian flavored slaw. Have I mentioned how much I love purple cabbage? So beautiful, so healthy, so inexpensive!

This is all you need for a wonderful tasty slaw.

So pretty.

Hello dressing ingredients! Some are missing though. You'll also need sugar and salt. But they don't photograph well, so I forgot about them.

The measurements are a bit iffy (if you don't know me by now...well just google a similar recipe or something). I'd say about 1/2 cup of oil of which the sesame oil makes up 2 tablespoons, a little over a 1/4 cup of rice vinegar (you can use lemon or lime juice too, or a combination thereof), a scant 1/4 cup of sugar and about 2 teaspoons of salt. Play around with the flavors until it is sweet yet tangy.

Bon appétit!

the last supper

We are packing in 40 degree humidity and emptying the contents of the fridge. I had an astounding amount of different crackers in the pantry...the perfect vehicle for spreads. Black bean dip, nut butter, honey and some anchovy stuffed olives. Randomly delicious.

Powering up for round one of the move with tunes and snacks.

I shoved a can of black beans in the blender with some salsa, the juice of half a lemon, a garlic clove and some water. Pretty good!

I like to play.


Where the magic happened. I can't wait to show you my new kitchen pantry with SPICE RACKS! It's gonna rule.

Au revoir St-Hubert! Au revoir Agnes! No more stairs, no more leaky ceilings, no more C.I.F. dicks!

last A.G.E. girls' night...sigh

The former ESMC student council met last night at my place to have our final farewell dinner. Not since 1997 had we lived in the same city at the same time. It's been a slice, ladies. You have no idea how much your friendship enhances my life, humbles me and gets me out of my various funks and into the kitchen! I got to watch MAC's daughter grow from a tiny bump into a happy nearly 1 year old. Best of luck in Ottawa and I promise I will visit often!

On the menu for my special ladies:

-Quinoa Cranberry Salad
-Fried Halloumi with Mint
-Green Salad
-Guacamole
-A selection of decadent deserts from 1ere moisson

First, for the quinoa. 2 parts water to 1 part grain. I use a coffee mug to measure. Bring the water to a boil, add a bouillon cube if you like and then add the grain. Bring to a boil, cover. Reduce heat to a low simmer and cook for about 15-20 minutes, or until water is absorbed and the grain is tender. Let this cool.

Then, transfer your grain to a nice bowl and add a big handful of raw sunflower seeds.

Next, add a big handful or two of dried cranberries.

Trust me, you want a finely died half of an apple in this here salad. Yes, you do.

These are the remaining ingredients. Some fresh mint, 2 celery stalks, half a red pepper, half a small red onion. Finely dice or chop and throw it in the salad. Yee-haw!

You're on your way to deliciousness if it looks something like this.

What about a dressing for this salad?


Juice a lime into a bowl. Add a glug (approx 1 tablespoon) of olive oil, and a splash of mirin (rice vinegar). Add honey to sweeten and salt and pepper to season. Then, add a good glug of orange juice and a twoonie sized plop of dried parsley. Whisk with a fork. Taste and adjust. Too sour? Add more honey and/or oil. To bland? Add more salt. Too thick? Add a couple drops of water. Go with it, you can't really go wrong if you keep tasting until it seems ok.


Now onto guacamole times. Get yourself 2 ripe avocados, 2 limes, a pinch of cumin powder, salt and pepper, and a spoonful of store bought salsa. Mash all that with a fork and enjoy with corn chips. Que bueno!


Halloum, I would like to introduce you to my friends. They like salty, squeaky, chewy cheese like you that can be grilled without melting.

Slice it up like so.

Fry with a little olive oil over medium heat until browned and crispy. Top with chopped mint. Serve with salad while still warm. You will practically die of happiness. This cheese hits many craving targets: salty, chewy, crispy, cheesy.


Mon assiette.

Let's eat dessert!!! I want royalties from Premiere Moisson for this quasi-advert. Holy mother of god raspberry chocolate mousse cake.

The next culprit. Mocha cake! Skulking in the background is the best dessert of them all. A pear vanilla mousse cake inside a chocolate bowl gilded with gold leaf.

Yes, yes, yes!