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Archive for February, 2010

A butcher opened my eyes to vegetables with an option better than composting

Posted in !!!Uncategorized, tagged , , , , , on February 28, 2010 | 5 Comments »

I recently had the honour of being invited to a butchery demo in the basement of Cowbell (a very unique restaurant in Toronto).  Our friend Margaret Mulligan (the fabulous photographer) was shooting the session and, along with Head Chef, Mark Cutrara, I was offered to come along.  I always love the chance to explore something [...]

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Fermenting Sauerkraut – day 1

Posted in Fermenting (Non-Alcoholic) on February 27, 2010 | 2 Comments »

Fermentation is a type of preserving I have never done and have wanted to do for a long time. Traditional dill pickles, saurkraut and kosher preserves are staples of this art. The premise is basic: let a vegetable (often pickles or cabbage) ferment in a brine of their own creation.  The fermentation is visible – [...]

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Local Food Recipes – and 3 inches of snow

Posted in Local and Seasonal Eating on February 26, 2010 | 2 Comments »

Today is thick and white.  The entire landscape out the window is cold, stark and absolute winter.  It doesn’t feel like there would be a fresh morsel of food for thousands of kilometers. So I decided to find some inspiration for local recipes out there – here’s a few great looking ones for the heart [...]

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Coulda been the 6-pack,coulda been the Russians

Posted in !!!Uncategorized on February 25, 2010 | Leave a Comment »

(The obscure reference from the title ties to the Irish Rovers – if you don’t know it, or would like a reminder – click here). We have more readers from the US than from Canada and I thought this may be an interesting piece of perspective on our nation and the city in which I [...]

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Making yogurt in the dehydrator – the night time stood still

Posted in Dehydrating on February 24, 2010 | 9 Comments »

It was supposed to be a quick, easy learning experience.  Heat milk, cool it down, stir in live yogurt and put in dehydrator.  Wait 4-8 hours. Instead, I appeared to walk in quicksand.  The faster I moved, the slower things got done.  I actually laughed at my futility last evening and how much trouble I [...]

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Cheap Tuesday Gourmet – Curry Carrot Soup

Posted in Budget on February 23, 2010 | 1 Comment »

As we mentioned last week, we have altered the rules and are allowing the use of preserves – to show that a little extra effort yields an amazing product with less cost. This week we used our homemade turkey stock made at Christmas.  We preserved it by pressure canning (you cannot use a hot water [...]

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Vintage Food Packaging Archive

Posted in Food Packaging on February 22, 2010 | Leave a Comment »

It’s Monday – time to get the brain warmed up and charged for the week ahead.  Click here to do just that. The link above ties to an online archive of one mans (Dan Godsell) collection of food packaging from the 1950s-1970s.  It’s a little click-heavy but the treasures you will find are well worth [...]

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Tzatziki, thickening yogurt and other favourites…

Posted in !!!Uncategorized on February 21, 2010 | 6 Comments »

I remember our family going through a tzatziki phase – thickened yogurt that you added raw garlic, a squeeze of lemon, a little olive oil and grated cucumber to.  Sometimes we’d go crazy and add a bit of salt or fresh dill.  We ate it with everything – chicken, grilled veggies, baked potatoes. The phase [...]

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*Event* Seedy Sunday Toronto – Tomorrow

Posted in !!!Uncategorized on February 20, 2010 | Leave a Comment »

Many of our readers are not from the Toronto area.  If you`re not, you may still be interested in reading more about the unique location of this event (it`s super cool and food related) here. We attended Seedy Saturday last year – it`s a local seed exchange and sale that can`t be beat if you [...]

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Can Jam – Carrot Cake Campfire Toast Pie Filling

Posted in Canning (Waterbath) on February 19, 2010 | 9 Comments »

It`s time again for the can jam.  Heeehaaaaw! The mystery ingredient (picked by the most fabulous Dorris and Jilly) was carrots. Carrots present a small problem – can jam rules state we have to stick to hot water bath canning.  Water baths are intended for high-acid foods (such as most fruits) and won`t work for [...]

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