Posts Tagged ‘food’

Another regional winner: chocolate

Dark, milk or white, there's god chocolate being made right here. Image: Ajout d'une transparence

Dark, milk or white, lots of chocolate is being produced all over the place. Image: Romainhk, Creative Commons

New York, Vermont, Quebec and Ontario all produce lots of maple syrup, an array of dairy products, big crops of apples and so on. NCPR has reported on micro-breweries, craft beer studies, wine producers and wine trails and experimental crops, like saffron. Cocoa beans don’t grow here but it turns out our region makes some pretty good chocolate too.

As reported by Laura Robin in the Ottawa Citizen:

Hummingbird Chocolate Maker, a three-year-old bean-to-bar chocolate company based in Almonte, has won a second set of honours in as many weeks.

The International Chocolate Awards 2014 announced Monday Hummingbird has won Bronze in the Plain Dark Single-Origin category in the intensely competitive Americas semi-finals for its Hispaniola bar, which is made with beans from the Dominican Republic.

Last week, Hummingbird won Silver in the Canada-wide competition in the “dark chocolate bars flavoured with an infusion or flavouring” category for its Fleur de Sel bar, which is also made with beans from the Dominican Republic.

Not knowing much about the International Chocolate Awards I went to their website. Wow, what an amazing number of categories! And how might one apply to be a judge? (Hmm, experts only. Too bad.)

Vermont’s Lake Champlain Chocolates (est. 1983) has its own bean-to-bar award winner in a new line under the Blue Bandana label: “winner of the 2014 Good Food Awards for its 70% Madagascar Dark Chocolate Bar and 70% Madagascar Wild Pepper Dark Chocolate Bar.” Here’s a company Q & A with Eric Lampman about that award and why he wanted to work on single-origin craft chocolate.

Truth be told, it’s hard to write about all this without wanting to do more investigative reporting and some quality control sampling. But it’s nice to see this level of diversity and success as people in our region broaden what we make and eat.

Where it starts: cocoa fruit with cocoa beans. Image by Mininus, Creative Commons

Where it starts: cocoa fruit with cocoa beans. Image by Mininus, Creative Commons

Still growing in mid-October


Photographed on October 14 in Rossie, NY by John and Liz Scarlett.

Photographed on October 14 in Rossie, NY by John and Liz Scarlett.

I received a couple of photos from our Rossie friends, John and Liz Scarlett featuring irises and morning glories flourishing against a background of fall foliage. There was a time when we would most likely have seen the first snowfall and certainly several killing frosts by mid-October. It’s a changing climate.

A whole shed wall covered with morning glories. Photo: Liz and John Scarlett, Rossie

A whole shed wall covered with morning glories. Photo: Liz and John Scarlett, Rossie

Irises against fall foliage. Photo: Liz and John Scarlett, Rossie

Irises against fall foliage. Photo: Liz and John Scarlett, Rossie















I also heard from two regular contributors to the All In garden posts–Adirondacker George DeChant whose photos regularly grace this blog as well as our Photo of the Day; and Cassandra Corcoran of Monkton, VT who keeps in touch throughout the growing season with updates from her garden.

Outside the post office Long Lake. Photo: George DeChant

Outside the post office Long Lake. Photo: George DeChant

Over in Monkton, Cassandra planted some cannellini beans with 7.5 ounces of seed and harvested over a gallon of shelled dried beans from that investment.

The cannellini bean patch, from 7.5 ounces of seed. Photo: Cassandra Corcoran, Monkton VT

The cannellini bean patch, from 7.5 ounces of seed. Photo: Cassandra Corcoran, Monkton VT


The harvested vines. Photo: Cassandra Corcoran.

The harvested vines. Photo: Cassandra Corcoran.








Bucket of beans, prior to shelling. Photo: Cassandra Corcoran

Bucket of beans, prior to shelling. Photo: Cassandra Corcoran

Beans for the winter. Photo; Cassandra Corcoran

Beans for the winter. Photo; Cassandra Corcoran











After several years of sharing garden photos with us, I thought you’d enjoy seeing a picture of Cassandra herself. I think of this photo as The Dancing Gardener.

Gardener Cassandra Corcoran, Monkton, VT

Gardener Cassandra Corcoran, Monkton, VT

Still happy to see your late harvest and garden-clearing photos. Send to and remember: we’ll be getting those seed catalogues in the mail before you know it!

Quebec farm tries exotic crop: saffron

Crocus sativus plant, Peißnitzinsel, Germany. Image HeiWu, Creative Commons

Crocus sativus plant, Peißnitzinsel, Germany.
Image: HeiWu, Creative Commons

Do you cook with saffron? Me neither.

It’s rare and expensive. But then again “expensive” can also be worth growing yourself, or trying out as a cash crop.

I was surprised to read this recent CBC item about a farm in Quebec that’s giving saffron a try.

Pur Safran, located in the small Quebec village of St-Elie-de-Caxton, expects to harvest 450 to 500 grams of the precious spice before the end of October.

“We would like for Quebec to become self-sufficient in saffron production, because we can do it,”  said Pur Safran co-owner Nathalie Denault, who not only produces the spice, but teaches other potential growers the ropes.

Saffron comes from the reddish-orange stigmas of a particular crocus flower and is considered to be the most expensive spice in the world.

Crocus sativus, Atlas des plantes de France. 1891

Crocus sativus, Atlas des plantes de France. 1891

NPR’s food blog, The Salt, had an item in early September entitled: These 5 crops are still harvested by hand and it’s hard work. The foods listed were saffron, vanilla, chocolate, palm oil and cottonseed oil.

The tropical stuff isn’t going to do well around here. But saffron starts as a bulb and is pretty tough. Much of the world’s supply comes from places like Kashmir, which reportedly suffered severed damage to saffron production due to floods this year.

The Quebec saffron farm has a (French language) website Pursafran with more photos and info on their efforts. Saffron is famously associated with the yellow dish paella, but can also be used in many other recipes.

Actually, I did grow saffron from a few bulbs when I lived in Kars. It’s no harder than any other crocus. The hard part (for me) was remembering where I’d planted it and remembering to watch for the flowers and harvest the delicate stigma in the fall.

Having moved to North Gower, I can start that attempt again, if I mail order more bulbs and keep better track of where they are!

Harvesting saffron in Iran. Image:Safa.daneshvar reative Commons

Harvesting saffron in Iran. Image: Safa.daneshvar Creative Commons

Where should cooking be taught?

Home Economics classroom on the third floor of Union City High School in Union City, New Jersey. Creative Commons photo by Nightscream, some rights reserved.

Does this look familiar? (Home Economics classroom on the third floor of Union City High School in Union City, New Jersey.)  Creative Commons photo by Nightscream, some rights reserved.

Last week’s post on a free cookbook for low-cost meals included a manifesto-like quote from an important food thinker, Michael Pollan:

“Cooking is probably the most important thing you can do to improve your diet. What matters most is not any particular nutrient, or even any particular food: it’s the act of cooking itself. People who cook eat a healthier diet without giving it a thought. It’s the collapse of home cooking that led directly to the obesity epidemic.”

One could dismiss that as just so-much self-promotion for Cookedone of Pollan’s many books about food, nutrition and health.

But let’s presuppose agreement. That home cooking saves money and produces better nutritional outcomes. Its decline is hurting the nation’s health. If so, what’s the best way to revive a depressed skill?

Well, here in Canada the Ontario Home Economics Association (OHEA) is campaigning to have Ontario schools require at least one course on food and nutrition, which would presumably include attention to home cooking. As quoted by this CBC article:

“We think that all children need to have the basics of nutrition and some cooking skills so that they know how to make food from scratch and don’t reach out so often for fast food or prepared entrees or mixes and other items that are so readily available in our stores,” said professional home economist Mary Carver.

“We can see the decline in health in Canadians in general, particularly children, there’s a great rise in childhood obesity… a rise in type 2 diabetes, a rise in high blood pressure and cardiac disease in adults. All of these are lifestyle and diet-related issues and they put a huge strain on our healthcare system.”

place holder

WW II era poster on efficient storage of food. Source: National Archives and Records Administration

A petition drive is underway to make that a new graduation requirement.

The funny part is schools used to require even broader coverage of  life skills under the umbrella of home economics. Which used to be mandatory material – for girls.

My own mini-activism at Baldwin High in the mid 70s included a fight for the right to take shop instead of stodgy “home ec.”  The principal was only willing to offer a compromise, in which I could take two electives instead: family foods and family clothing. Those were co-ed courses taught with amazing enthusiasm by a real character. Mrs. Ota understood local culture and her students very well: people in Hawaii (people everywhere) like to grind (eat).

We whipped up important ethnic mainstays. Stir fries, pancit, lap cheong bao (bao = Chinese buns, usually with savory or sweet filling), crispy wonton, adobo. Bagoong and patis were even demystified. (Fermented fish sauce become trendy with the urban popularity of Thai food. But the smelly backbone of humble Filipino cuisine was then the object of general derision.)

Mind you, local food in Hawaii at that time earned sharp criticism on the nutritional front. (The stereotype about southern cooking is that everything is deep fried. The rap on Hawaii food is that it tends to feature too much fat, white rice and shoyu.)

Setting memory lane and nutritional shortfalls aside, where should healthful cooking be taught? Ideally, we’d all be learning home cooking at home, from Grandma, Uncle Frank, Mom and Dad.

The trouble is, that doesn’t always happen. Whole generations are growing up in homes where scratch cooking is a rare thing.

School seems like a sensible place to convey basics. The trouble is, cooking is just one of many life-skills worth teaching. One could add other vanishing subjects, like consumer finance and budgeting, simple home repairs and basic auto maintenance. Not to mention new skills, like computer use and programming. All of that – plus lots of P.E., classes for learning trades and/or college track content, music, art and foreign languages – would be available at perfect schools. Served by great teachers with unlimited budgets, and no competition for instructional time…as seen on planet “in your dreams”.

Also, would one course on food, nutrition and cooking be enough to cover so much material? How are the bitter battles about what’s healthy going to be settled? (The meat and dairy industry verses the crowd that says it’s healthier to eat little or none of those things?) Where would the money come from, for kitchens and enough food to do real cooking?

But I’m not done with the questions, because I’m endlessly curious. Do you think cooking should be taught in schools as part of required curriculum? Who taught you to cook? Where are young people today learning that skill?

NCPR has done stories on regional efforts to take scratch cooking even farther, with schools that grow their own gardens to cook and eat together. Or the example of a carrot tasting contest at Long Lake Central School, which teacher Becky Pelton called “…probably the most rewarding, the greatest learning experience I’ve had since we’ve had the garden”

The garden-to-plate model seems ideal. But that level of engagement is really hard to pull off without strong support and some degree of autonomy.

Kudos to the schools that are already doing that. And to the homes where cooking is still practiced.

What’s your relationship to fast food chains?

A typical Tim Hortons store sign, known across Canada. Photo: Creative Commons, some rights reserved

A typical Tim Hortons store sign, known across Canada. Photo: Creative Commons, some rights reserved

The big news in the fast food business today is Burger King’s purchase of Tim Hortons for $11.4 billion.

As summarized by the BBC:

The deal would create the world’s third-largest fast-food chain, with 18,000 restaurants in 100 countries.

The new group would have a market capitalisation of about $18bn and annual sales in the region of $23bn.

Burger King’s majority shareholder, 3G Capital, will own about 51% of the merged company.

Analysts have much to say about the deal in terms of market share, stock price and long-term impact. Customers may mostly be wondering if their usual menu is going to get shaken up.

Interest on this runs especially high in Canada because Tim Hortons is a beloved institution to a degree not seen at all in the U.S.

I am generalizing, of course. Not everyone loves Timmy’s. But Tim Hortons commands what I’ll call Canada’s public space in terms of grabbing a coffee or a quick bite. In place after place across Canada that is where people gather and cross paths, from all walks of life.

Hence the news has many Canadians wondering – no worrying – what it may mean, as shown in this coverage from CBC:

…what’s at stake for the Canadian icon?

“Tim’s won’t die because of foreign ownership, they’ll die because foreign ownership will bring forth … death by a thousand cuts,” says Alan Middleton, executive director of York University’s Schulich Executive Education Centre.

In a joint press release, the two entities reassured customers that they’d continue to operate “as standalone brands,” promising to preserve each companies’ “iconic brands.”

But such early day promises don’t always last.

While this announcement has its own resonance for investors and the business landscape of fast food outlets, I’m wondering where fast food fits into readers’ lives these days.

I don’t drink coffee, and doughnuts are not my friend as I try to hold the line on middle-age spread. Matter of fact, most fast food has become unattractive to me for a variety of reasons. But we go on long road trips where finding a washroom becomes somewhat attractive. I don’t have a data plan for my phone, so free wifi is another attraction. (Note: It’s only polite to buy something when utilizing services, so I will get a pastry, or a side of fries at the golden arches.)

The public radio demographic is famously stereotyped as Prius-driving, granola heads. So the sample audience for this post may well lean toward outliers (which Merriam-Webster defines as “a statistical observation that is markedly different in value from the others of the sample”).

Still, I am curious. Canadians, is Tim’s really special to you? If so, can you describe why?

And readers on both sides of the border, have you seen your relationship with fast food change over the years? How so and why? Do you see that happening in general, or just in more health-conscious spheres?

For me, fast food chains have become occasional travel hubs that have almost nothing to do with the food they offer. What are they to you?

A slow, but sure way to grow LOTS of garlic

These small bulbs can be used as regular garlic or planted out one more time to size up bigger. Photo: Lucy Martin

These small bulbs can be used as regular garlic or planted out one more time to size up bigger. Photo: Lucy Martin

Fellow gardeners who grow their own garlic may be confronting an annual conundrum right around now. The harvest is here, with lovely bulbs to dry and eat. But some has to be saved to plant in the fall for next year’s crop.

Eat or plant? Doing one feels like stealing from the other. I always felt like there just wasn’t quite enough for either purpose.

Last spring I wrote about one way to get around that tug-of-war: use bulbils.

At the time I spoke from partial theory. I’d heard “Fish Lake Garlic Man” Ted Maczka demonstrate bulbil multiplication at the Perth Garlic festival in 2011. This consists of NOT trimming off the so-called flower stalks, or scapes that grow on hard-neck garlic.

What grows if the scape of hard-neck garlic is left to fully develop: lots of bulbils. As a bonus, they are beautiful to behold! Photo: Lucy Martin

What grows if the scape of hard-neck garlic is left to fully develop: lots of bulbils. As a bonus, they are beautiful to behold! Photo: Lucy Martin

By letting some of these fully develop, you get heads with bulbils that range from the size of rice to pomegranate seeds, depending on the variety involved.

I confess, I found the ones the size of rice just too exasperating to bother with. (Sometimes size does mater.) I played around with the bigger bulbils and feel they deliver a reasonable return on space. Growing and replanting bulbils has a number of advantages: they are cleaner – usually free of soil-borne disease, very cheap to produce and an easy way to boost your count.

The main disadvantage is how slow it can be. It can take several growing cycles to get to the bulb size produced in one season of conventional planting (by clove).

Anyway, I’ve been giving that a try. This year, as I deal with my harvest in early August, I can finally say “Whoa, Nelly! That’s enough garlic!”  Indeed, that’s more than enough. I have garlic aplenty, to eat, plant and share. And you can too.

In my case I’ll also be sharing surplus with friends who recently moved to a large country property where they’ll have lots of space and time to pursue a self-sufficiency life style. They can plant out a big bed and be rolling in garlic – in not too long a time – at zero cost.

Here come the photos to illustrate how this worked in my garden. (Note: For those who want more info I’ve found this commercial outlet in B.C. an excellent source of details on all things garlic, including propagating with bulbils.)


POSTSCRIPT (Monday Aug 12)

I regret to add I just learned that long-time garlic evangelist from Ontario’s Prince Edward County, Ted Maczka, died on Dec 30, 2013.

Here is an obituary from the Toronto Star, in which his daughter, Barbara Campbell called him the Jonny Appleseed of garlic in Canada:

“He pioneered this,” Campbell said. “Nobody else was doing anything in garlic back in the ’70s.”

RIP “Fish Lake Garlic Man”!


The next step: plant the wee one in the fall. By spring it'll be the size of a small radish. Photo Lucy Martin

The next step: plant the wee one in the fall. By spring it’ll be the size of a small radish. Photo Lucy Martin

Re-plant the small radish size in the fall and it'll grow into a small bulb, with individual cloves. Photo: Lucy Martin

Re-plant the small radish size in the fall and it’ll grow into a small bulb, with individual cloves. Photo: Lucy Martin

Divide the small bulb into cloves and plant them again to grow into regular bulbs. Photo: Lucy Martin

Divide the small bulb into cloves and plant them again to grow into regular bulbs. Photo: Lucy Martin

Got it? Each of these can be a big old bulb, in two cycles. With time, you'll never be short on garlic again. Photo: Lucy Martin

Got it? Each of these can be a big old bulb, in two or three growing cycles. With time, you’ll never be short on garlic again. Photo: Lucy Martin

Garlic comes in a wide array of varieties. Labels and clear separation will be essential to not get them mixed up. Photo: Lucy Martin

Garlic comes in a wide array of varieties. Labels and clear separation will be essential to not get them mixed up. Photo: Lucy Martin


When names offend — food edition

Kaffir lime leaves are used in some South East Asian cuisines such as Indonesian, Lao, Cambodian, and Thailand (มะกรูด). Citrus hystrix leaf (Image by Fatrabbit, Creative Commons, Wikipedia)

Kaffir lime leaves are used in some South East Asian cuisines such as Indonesian, Lao, Cambodian, and Thailand (มะกรูด).
Citrus hystrix leaf (Image by Fatrabbit, Creative Commons, Wikipedia)

Last week I blogged about Ottawa’s newest pro team, the Redblacks. As best I can tell, that name has nothing to do with the type of controversy associated with teams like the Washington Redskins. (Although one reader pointed out on a Facebook comment that I neglected to mention similar arguments about the Redblack’s mascot, “Big Joe” modeled after a real Francophone lumberjack.)

NCPR’s weekend guy Jonathan Brown and I exchanged a few emails on the topic. I admitted much fondness for the (unofficial) UC Santa Cruz mascot, the Banana Slug. And mentioned personal displeasure at how the University of Hawaii caved in on their long-honored insignia of a rainbow. (Emblematic of the many rainbows seen in wet Manoa Valley and for Hawaii’s rainbow of multi-ethnic cultural heritage.)

Just as I was thinking this sort of brouhaha is mostly confined to the world of sport, I read that a key ingredient in Thai cooking is in dire need of a less-racist name.

How many cooks and foodies out there are proud because they know about kaffir limes? (I use the leaves, which impart a quintessential flavor.)

But now I’ve learned the name “kaffir” is basically equivalent to the “n-word” in places like South Africa. Oh dear.

L.V. Anderson, assistant editor for Slate, writes about the whole issue here, including an attempt to track down how “kaffir” might mean different things:

As it happens, the very earliest written instance of kaffir lime yet to be uncovered suggests that the word’s origins have nothing to do with the South African slur. As the Oxford English Dictionary points out, Scottish botanist H.F. Macmillan used the term in his 1910 Handbook of Tropical Gardening and Planting to refer to a lime found in Sri Lanka, the home of the ethnic group that refer to themselves proudly as the Kaffirs. Macmillan lived there for 30 years, and it was there that he wrote his botanical handbook. It is difficult to say how he, and the other people he heard using the term kaffir lime, understood the connotation of the word, but it seems at least possible that the name began innocuously. Given that the earliest evidence of the lime’s name comes from Sri Lanka, lexicographer Jesse Sheidlower told me, “It seems very likely that it comes from that particular strand.”

Citrus hystrix Kabuyao (Cabuyao) fruit (left), used in Southeast Asian cooking, with galangal root. (Image by Fuzheado Creative Commons, Wikipedia)

Citrus hystrix Kabuyao (Cabuyao) fruit (left), used in Southeast Asian cooking, with galangal root. (Image by Fuzheado Creative Commons, Wikipedia)

Anderson says even if the origin of the name is free from malice, it rankles now. So maybe the safest thing to do is use what it’s called in Thailand: makrut.

Of course words mean different things – depending on time, place and the ear of the beholder, as explored in this June article by Geoffrey Nunberg “When Slang becomes a slur” for the Atlantic. Nunberg says it all shifted in the 1960′s:

That was when we collectively acknowledged that every group was entitled to control its own linguistic destiny, and decide what it should and shouldn’t be called—that groups had the right to define themselves.

“Redskin” has simply been the slang word the white man used for the Indian. Like all slang words, it was infused with the attitudes about the thing it names.

The principle had far-reaching consequences. When the decade opened, liberal-minded people referred to Negroes (or to “the Negro,” as LBJ liked to say), while an unreconstructed rear guard still talked about “coloreds.” By the decade’s end, pretty much everybody was using “blacks.” Over the following decades Orientals became Asians, queers became gays, and the new terms “Latino,” “Hispanic,” and “Chicano” were added to the vocabulary. And the old word “slur” acquired a new meaning to refer to a word that conveyed an ethnic or racial insult, one whose use was not just unkind, but as a social thought crime. Not even the vocal reactions against “political correctness” in later decades called the right of self-naming into serious question. Those on the cultural right may ridicule PC ideas about race and gender, but in their public discussions they’re as fastidious as anybody else about avoiding words that are regarded as offensive or simply outmoded.

This debate resonates in Canada too, over teams small and large, as shown by complaints about the Nepean Redskins (they changed the name) and the CFL’s Edmonton Eskimos.

A similar back-and-forth exists for the military’s policy of naming helicopters for tribes like Apache or Kiowa – criticized in this June op-ed in the Washington Post by Simon Waxman.

Hold on, says U.S. Army aviator Maj. Crispin Burke in his piece “Everyone Relax – The Army’s Native American Helicopter Names Are Not Racist“. Burke says “there’s a difference between honor and exploitation”:

Although not an official policy, Army officials typically name attack aircraft for tribes that historians have noted for their martial prowess. The RAH-66 Comanche, for instance, honored a tribe of mounted warriors that out-maneuvered, out-rode and out-fought the best-equipped U.S. Cavalry—a feat even more impressive when one considers the Comanche first encountered the horse only in the late 17th century.

So what evidence do we have to suggest that Native Americans aren’t offended by the Army’s tradition? Take, for instance, the fact that Army Material Command actually gets approval from Native American tribes before naming its aircraft. That’s according to the Department of the Army’s Pamphlet 70-3, paragraph 1-11-4-g, for you sadists out there.

Still not convinced? Well, consider that some Native American tribes don’t just approve of the Army’s naming convention, they give their outright blessing—literally.

In 2012, Native American leaders were on hand to bless two brand new LUH-72 Lakota helicopters—named for the nation which handed the Army one of its most notorious defeats at the Battle of the Little Bighorn in 1876.

The two helicopters, christened “Eagle” and “Turtle” for prominent Native American symbols, carry honor feathers in their cockpits, gifts from the tribe to the North Dakota National Guard.

Frankly, this tends to be a dangerous conversation. Debate opens up all kinds of name-calling, regardless of how individuals approach the topic.

Case in point: I am often offended by those who seem to want to control this discussion by suggesting anyone who disagrees is a racist. (Bad as racism is, politically correct bigotry is no more attractive.) To some extent I value freedom of expression more than some (utterly impossible) goal of making sure no one ever has hurt feelings.

Meanwhile, I’m trying to learn and remember “makrut lime”, because I see no need to make a freedom of speech issue over the other name. (I had no idea that word came with so much baggage!)

How do you decide which words to drop from your general vocabulary?

How to be a hero at the picnic this weekend

It's Independence Day. Let your fruit flag fly! Photo: Cristina, Creative Commons, some rights reserved

It’s Independence Day. Let your fruit flag fly! Photo: Cristina, Creative Commons, some rights reserved

So here we are. Glorious summer is here and it’s time for cookouts, barbecues and picnics.  If you’re hosting a crowd for the holiday, you’ve probably already got your menu planned. But what to bring if you’re invited to someone else’s event? Hmmm.

I’ve been asking around all week and mostly getting pretty minimalist ideas from folks who are already in full blown summer laze mode. Like a bag of chips. Or cold beer. But come on, we can do better than that. Here are some impressive but easy ideas, to get you quickly out of the kitchen and into the spirit of Independence Day.


Ellen Rocco’s Cabbage Slaw

One head of Chinese (Napa) or Savoy Cabbage
One medium onion
Good mayonnaise (Hellman’s)
Salt and pepper

Finely slice cabbage and onion. Stir in a generous tablespoon of mayo, the juice of a lemon, salt and pepper.

Optional: add chunks of tomato, or shredded fresh dill, a bit of soy sauce or more mayo to taste.


That’s it. Pretty easy, no?

Here’s another good one:


June People’s Asparagus Pasta Salad

June says: It’s quick, easy and combines some of my favorite summer flavors.  It’s great at room temperature.  It’s more of a “concoction” than a recipe, so I have never measured any of the ingredients.  Here are the basic elements:

One 16oz package of brown rice penne pasta cooked al dente (substitute regular pasta if you prefer)
One bunch of fresh asparagus steamed so that it still has a nice little crunch
Sliced roma, cherry, or other variety of fresh grown tomatoes
Fresh mint leaves chopped
Fresh basil leaves chopped

Drain your pasta and add the asparagus, tomatoes, mint and basil.  Add extra virgin olive oil, fresh orange juice, a little bit of fresh lemon and/or lime juice, about a tablespoon of honey, and salt and pepper to taste.  Enjoy!

NOTE:  Adding steamed shrimp or grilled chicken turns this into a lovely meal.


And here are a couple recipes from me:


Red Chili Shrimp

This is a snap. Serves 8 on skewers, or just scoop them in a bowl and offer sliced bread alongside.

¼ cup brown sugar
2 TBSP olive oil
2 TBSP chili powder
1 TBSP garlic powder
1 tsp kosher salt
16 or so large shrimp, peeled and deveined, tails left on.

Whisk everything except the shrimp together in a bowl, add shrimp to coat and let sit 5 or 10 mins.  Grill them, until just opaque, usually about 2 minutes per side.


And then there’s dessert. I always bring this one, every Fourth of July. Fun to assemble, and high on the Wow Factor scale:


Jackie Sauter’s American Flag Fruit Pizza

1/2cup butter
1 cup powdered sugar
3 cups flour

Mix butter, sugar and flour until crumbly. Pat into a rectangular pan. (I use a 12 by 18 inch cookie sheet with 1 inch sides pan, but you could use a 9 by 13 inch cake pan, or any size rectangular pan, just plan your ingredients accordingly.) Bake in preheated 350 degree oven for 10 to 15 minutes, until crust is just slightly browned.

16 ounces cream cheese
1 cup of sugar
1 TBSP vanilla

Mix topping ingredients and spread over cooled crust.

The fun part (the fruit):
Be sure your fruit is well drained so the colors don’t run. Make the American flag, using blueberries for the field of blue (the part under the stars), and strawberries cut in half for the red stripes.

Elegant touch:
For that shiny, high-end patisserie look, in advance make a glaze of 2 TBSPs of cornstarch, 1 cup of water, ½ cup sugar. 1 tsp lemon juice.  Put these ingredients in a saucepan, simmer and stir for a few minutes until the liquid turns clear and thick. Cool it to room temperature and brush it lightly over the fruit.

More fun (whipped cream):
Get one of those cans of real whipped cream.  Just before serving, use the whipped cream to make the stars on the blueberry field, and to make the white stripes between the rows of red strawberries.


Enjoy.  Happy Fourth Weekend to all!

Dorm chef returns with bread venture


I don’t follow directions well. I didn’t tell NCPR this at my interview last spring, but I’m coming clean: when I’m in the kitchen, I do as I please. While cooking is about improvisation, baking is more like chemistry, and I almost failed chemistry in high school when I created some noxious blue liquid out of something that was supposed to be as safe as Playdough. When I recently decided to make bread, I was a little worried that I would end up making something out of Goosebumps.

You could say that I started out a little ambitiously; I had my dad sent me a copy of a King Arthur bread recipe called Paine `a L’Ancienne, which is both a baguette and pizza dough recipe. Like a warning label, this bread has a French name because you don’t mess around with French foods. Look, I know `a la mode just means “put some ice cream on it,” but it still sounds like a culinary masterpiece.

Anyway, back to the baking. The recipe for Paine `a L’Ancienne begins with this sentence: “The technique by which this bread is made has tremendous implications for the baking industry and for both professional and home bakers.”

Um, what? My loaf of bread seemed to have “tremendous implications” for all of Western civilization. Apparently, making bread is easy if you a) have a bread making machine, b) have a Kitchen Aid, or c) buy the right ingredients and follow directions. I have none of these things.

The only ingredients in this bread are flour, ice cold water, salt, and instant yeast. My first challenge was that I bought active dry yeast instead of instant yeast. This crisis merited a thorough Google search and a call home to make sure I hadn’t toppled the baking industry with my amateur foolishness. Basically, you can mix active dry yeast with a little water and sugar, and then use less water when making the dough and it works just the same.

The second crisis occurred when I dumped this yeast mixture into the bowl, along with the flour, salt, and all of the water. I realized that I had added about a ¼ of a cup of water to the recipe.

It was about this time that I also realized that all of the directions were for an electric mixer. Since my last food blog post, I have acquired some more cooking utensils; for instance, I now have a wooden spoon. (Side note: thank you to all my generous coworkers who said they would give me another pan. However, I drove by somebody’s yard the other day and they had a sign that said “Free” next to a pan and vase, so I’m all set now).

Photo: Nathaie Dignam

Photo: Nathaie Dignam

Anyway, I took my wooden spoon, and attempted to calculate the difference between mixing on low speed with a paddle attachment and using a dough hook on medium speed. In reality, I just mixed really hard with my spoon.

Once the dough was sticky on the bottom but easily released from the sides of the bowl, I transferred the dough into another bowl coated with oil, sprinkled the top with oil, and went swimming for the afternoon. Honestly, I didn’t time anything.

The next morning, I took my dough out of the fridge and kneaded it for a few minutes. Then I put it back in the bowl and let it rise on the counter for a few hours (a.k.a. I went swimming). I came back later and baked a pizza and some rolls.

Voila! With the approval of my fellow NCPR interns, I realized that I had successfully made bread, even while pretty much failing to follow baking directions. The moral of this story is; bread is forgiving and you, too, can bake!

A bit of corn meal in the pan prevents sticking like this. Photo: Nathalie Dignam

A bit of corn meal in the pan prevents sticking like this. Photo: Nathalie Dignam

Natalie Dignam’s internship at NCPR is supported by the Stan Macdonald Journalism Fund

Summer is for strawberries (your strawberry recipes!)

Peyton Worden with the berries he picked at Merkley's Farm in Ogdensburg. Photo: Kristin Worden

Peyton Worden with the berries he picked at Merkley’s Farm in Ogdensburg. Photo: Kristin Worden

Happy summer, all! This week marked the solstice and the official start to the BEST SEASON OF THE YEAR for food. Our office kitchen for the last few days has been full of strawberries, and our own Ellen Rocco has already made up her first batch of strawberry jam. It’s pretty glorious, actually.

Even New York state is getting in on the action: On Monday, we received a press release from the NYS Department of Agriculture and Markets declaring it officially strawberry season. Commissioner Richard A. Ball had this to say:

Strawberry season is a short season but a highly productive one, and without question, we grow some of the most delicious strawberries in the world right here in New York…On my own farm, our strawberries are in and they look and taste fantastic.  Fresh, local strawberries are the sweetest strawberries you can buy and I encourage New Yorkers to support our growers during this strawberry season.

Strawberries! Photo: Kelly Trombley

Strawberries! Photo: Kelly Trombley

I concur. Now, enough of this preambling, let’s get to your suggestions! As usual, most of you offered strawberry advice more in the mode of “stick in mouth and eat” than your more complicated recipes. Not surprising, given how delicious they are fresh! A good example from Donna Smith-Raymond on Facebook: “No recipes needed with the strawberries around here! Just an empty tummy and a well-trained “nom-nom” voice!” You also recommended strawberries with vanilla ice cream, dark chocolate, champagne (obviously), and alluded to (but didn’t provide — hm!) recipes for strawberry marmalade and balsamic strawberry jam.

On the jam front, here’s Ellen’s recipe, which she says is straight from the Ball canning book:

“Ellen’s” strawberry jam

2 quarts strawberries, 6 cups sugar…mix together and cook for about 40 minutes. Pour into sterile jars and process in boiling water for 15 minutes.

I also add a squeeze of fresh lemon juice and use slightly less sugar than called for (but be careful—if you use too little sugar the jam won’t “jam”).

And a couple other recipes that came to us this week….the second one’s kid of intriguing!

From our own June Peoples:

­Strawberry Cake                             

This is an adaptation of a recipe given to me by Dorothy Fisher many years ago.  She was one of my favorite people in the world.  Her kitchen was always filled with beautiful baked goods and delicious snacks.  I especially love baking this because it fills my house with a wonderful smell that always makes me think of her and smile.

The Strawberries:

1 pint of strawberries (prepare the night before)

Clean the berries and remove the caps.  Place them in a food processor with up to 1/3 cup of sugar. Pulse just to chop, but don’t puree.

The Cake:

pre-heat oven to 350°

You’ll need 10 ounces of the strawberry mixture for your cake.  Reserve an additional 2 tablespoons for the icing.  What you do with the rest of the strawberry mixture is entirely up to you, but I would consider eating it because 1) life is short and 2) STRAWBERRIES!

carefully butter and flour two round cake pans

1 white cake mix

4­­­­­ large eggs

2/3 cup of butter

1—3 ounce package of strawberry gelatin

Mix all of your cake ingredients together and blend for about 2 minutes on medium, the pour into the pans. Bake for approximately 30 minutes—testing with a toothpick at approximately 25 minutes.

Cool completely, and then carefully remove from pans.

The Icing:

2 tbsp. of your reserved strawberry mixture

1—8 ounce package of cream cheese at room temperature

4 tbsp. butter

1 box powdered sugar

Blend ingredients together until smooth and ice the cake.

NOTE:  For a really quick and easy gluten free version of this cake you can use a King Arthur gluten free yellow cake mix, gluten free cream cheese, and gluten free strawberry gelatin. 

And, from Kristin Worden in Ogdensburg:

Strawberry Pizza

Spread one package of crescent roll dough on a pizza pan and bake it…cool Mix 1package of softened cream cheese with powdered sugar…

Spread it over the cooled dough and top with cut up strawberries. :-) Our favorite !!


I’ll be out of the office next week, but Jackie’s taking over for me on the recipe beat and she’ll be looking for your favorite picnic foods (so if you’re out there, Yogi Bear, now’s your chance!) You can send those along at Have a great week!