BLOW TORCH

Cooking is not just a trade: It is a science with precise measures, experiments, trial and errors, and arts too with its grand scope open to creativity, imagination, and improvisation.

Several months ago, on TV channels I came across with commercials about a culinary art programme in an Institute. The commercials were somewhat different in the way that they promote the art and the science component of cooking that are subtly embedded in.

Cooking is not just a trade: It is a science with precise measures, experiments, trial and errors, and arts too with its grand scope open to creativity, imagination, improvisation and give the best result if it comes from the soul.

This, of course, brings many hats into scene; hats that chefs should wear simultaneously. Chefs are not just very experienced cooks but also chemists, architects, managers, artists, stylist, inventors, and last but not least very successful researchers. Above all, it is necessary for a chef to be a well equipped with handyman skills in order to handle the unexpected brake-downs or incidents in the kitchen. That is why it is not surprising to find screwdrivers, wrenches, hammers etc. in the kitchen.

However, blowtorch is not one of these extraordinary tools. They are the hidden treasures of kitchens; not for maintenance or repair purposes but for culinary ideas, creativity, and applications. One short period of high heat flame can create many differences in the presentation and the texture of your meals.

What can you make with a blowtorch?

The answer is not that straightforward. You can do lots, or you can do just a little. It depends more on your diet and your willingness to explore the limits.

The easiest answer would be crème brûlée of course. Unfortunately, this symbiosis like coupling of the desert and the torch sometimes make it harder to imagine alternative uses of the gadget.

The possibilities of the culinary use of the blow torch in fact lies in the features of it. Blow torch by its nature, creates incredible high heat, which will burn the surface almost immediately. If the surface of the item is covered with sugar, it will caramelize immediately creating a candy coating on the surface without cooking the item itself. If you want to come up with alternative decorating ideas for your dessert plates, then you can easily use blowtorch to create candy-covered berries, cherries or to caramelize citrus wedges.

You can go one-step further with decorating your desserts: You can toast marshmallows, marshmallow frosting, brown your Italian or Swiss meringues with it to give an extra dimension to their appearances.

If you apply high heat to proteins like fish, meat, or poultry, the flame will create almost the same effect on the surface of the protein and the surface will brown while you still end up with raw meat, chicken or fish. This is, in fact, the caramelization of non-sugar food with the effect of the heat. What is the logic of having a raw protein with brown and slightly cooked exterior? In case that you would like to have some seared tuna this is the best way of having it: Slightly seared surface with a juicy and buttery interior. What a scrumptious fish!


You cannot eat poultry raw and I would expect that you definitely pay attention to the doneness of your meat! With a good cooking technique, you may not need the blowtorch to finish the plate. However, it may be so handy if you want to brown the skin of the chicken or give a further color to your steak to achieve “food magazine photo” like appearance. That is no wonder that the blowtorch is one of the major tools of food stylists.

Apart from the fancy usage of the gadget, you can also apply the high heat to blacken the skin of peppers, or your oven-roasted eggplants for easy peeling purposes.

What kind of blowtorch is suitable for the kitchen?

The type of blowtorches suitable for culinary purposes varies in features, appearances, and sizes. You can buy a fancy kitchen torch from a kitchen store or opt for a type that you can get from hardware stores. I would have loved to say that the type of the blowtorch does not matter, but it does.

Although, kitchen torches are slightly smaller, adorable and user-friendly, the energy that they generate is quite low. Still extremely hot for human body though. This feature may lead to a slightly different result: In order to get a desirable  crust or color you might end up using the kitchen torch longer which might eventually lead to the (over) cooking of the interior of the food. This is something that you would not want for your seared tuna or crème brûlée, or for candy-covered fruits.

On the other hand, the hardware store bought models are bigger and would require more attention and caution to use. However, the result will satisfy your expectations.

With several pros and cons of each variety, the conclusion is this: The best kitchen tool is the one that you would feel comfortable with; especially with a toy like this.

So try to test to the gadget: Borrow one from your friend, evaluate several options at the hardware/kitchen store, and talk to the representatives. When you buy one, try it on several alternative dishes. Eventually you will either end up loving the one that you have or keep the blowtorch out of your kitchen. ◊

MORELS

Morel mushrooms have an earthy taste, a fragrant smell, and a meaty texture. As with most edible fungi, they are best when bought fresh or foraged.

Nevertheless, the dried morels are just as tasty, with their concentrated flavors, as the fresh ones and can be interchangeable used almost in all the morel recipes.

I cannot say at all that I grew up with mushrooms. As I left my teenage years behind and started to spend more time in the kitchen, mushrooms were still not in my shopping list. It was only when I got married and started experimenting more in the kitchen that the mushrooms have started to occupy a small spot in the fridge.

Something, however, has started to change the year before our move to British Columbia: It was the beginning of May and we were about to spend a week at my mother-in-law’s cottage in Central Asia Minor. The village was nestled on the skirts of a mountain range and the lake stretching by the village was just another ordinary element in the village life.

On the third day of our arrival, we found ourselves foraging amidst the forest of firs, cedars, and oaks trying the find morels that have been foraged for almost a month by then. My mother-in-law was upset about not being able to hunt any that year, not for herself to eat but to cook them for her son and her daughter-in-law, who could only come to visit just for a couple of days each year. I should admit that we were quite successful then! Although we were one of the last troops invading the mountain range for morels, we managed to find 4-5 pieces, just enough for everyone to get a bite.

Several years after; after settling to a new home in a new country and expanding significantly the space allocated for mushrooms in the fridge, I joined the South Vancouver Island Mycological Society (shortly my precious mushroom club) at the beginning of 2012. I was not aware then that I would unearth the taste of the morels from the depths of my brain.

The stage was for morels in our second meeting. It was the beginning of March and the morel season was just a month away. As I was a new-bee and my only experience on wild mushrooms and foraging was a one-day mountain hike following closely my mother-in-law, the information flitting about in the room was quite confusing but yet fascinating for me. With the taste of that bite buried subconsciously in the lobes of my brain, that day I re-enter the world of morels, this time permanently. ◊

Morel season generally arrives in April and May, varying across the North America depending on the region in which you are living. Many variables such as air and ground temperature as well as rain levels affect the growing cycle.

It is most probable to find them in moist areas, around dying or dead Elm trees, Sycamore and Ash trees, old apple orchards.

Who knows, you may even find them in your own garden!

BE CAREFUL!

If you are a foraging for wild mushrooms for the first time hunter, you should make sure that you go with someone who knows what a good morel looks like.

There are several types of morels, some edible and others poisonous.

Tuna Tataki with Citrus Vinaigrette

Tataki, which means, pounded or "hit into pieces" in Japanese, is a manner of preparing fish or meat in Japanese cuisine: The meat or fish is seared very briefly over a hot flame or pan, briefly marinated in vinegar, sliced thinly and seasoned with ginger.

In this Tuna Tataki recipe, we will follow the procedures indicated by the nature of its name and create a dish, which will put your gathering among the most memorable ones.

You can enjoy this recipe as a delicate starter on your dinner table, alternatively as an appetizer on your buffet table or as on hors d'oeuvre on Belgian endives in a cocktail party.

This recipe yields 8-10 portions on a dinner table and can easily feed up to 15-20 people on a buffet table or in a cocktail party.

Ingredients
1 1/2 pound very fresh, sushi-grade tuna
2 tsp cracked black pepper, for coating the tuna
2 tsp paprika, for coating the tuna
1 Tbsp canola oil or peanut oil
1 tsp salt, for the tuna

Citrus Vinaigrette
1 small shallot, minced
1/2 teaspoon finely grated fresh ginger
1-2 springs of green onions, chopped
1/2 cup soy sauce
1/4 cup rice wine vinegar (without seasoning)
1/4 cup citrus juice

Garnish
1 to 2 cups Julienne of vegetables (depending on your plating and garnishing)
1 – 2 Tbsp lightly toasted sesame seeds (regular and black)

For Searing
Either a blowtorch or a non-stick frying pan

Tuna
Although you can use both Ahi Tuna and Albacore Tuna for this recipe, I would highly recommend you to use an Ocean Wise alternative.

Ahi Tuna, which is also known as Yellowfin Tuna, is a commercially important tuna with yellow fins, found in warm seas. It is often marketed as ahi, from its Hawaiian name. The color of its flesh is dark red and is widely used in raw fish dishes, especially sashimi.

On the other hand, Albacore Tuna has a lighter colour, almost as white. In Canada and the US it is the only tuna species that is marketed as "white meat tuna. Other species of tuna may be referred as "albacore in other parts of the world, so you need to pay more attention to the colour of the flesh outside North America.

While Albacore Tuna, which is caught by troll/pole fisheries, is the Best choice under Ocean Wise Program, there are more constraints for Ahi Tuna to be considered Ocean Wise: Only the ones, which are caught in US Atlantic by Poll/Troll fisheries, are the sustainable options.

Just by paying more attention to where the fish comes from and how its caught before you purchase one, would make a huge difference in the efforts for the sustainability of our oceans and sea life.
(If you want to learn more about Ocean Wise Program and the sustainability of our oceans and the small steps that can lead to big accomplishment, please visit www.oceanwise.ca )

Citrus juiceFor this specific recipe combine the juices of mandarin oranges, lime, lemon and grape fruit. You will realize immediately the depth this combination brings to your vinaigrette and to this tataki recipe.

Julienne of vegetables
These vegetables will construct the bed of you Tuna Tataki.

Try to combine vegetable with different colours in order to create a multi-color dish. Choose crunchy vegetables, as they will create a balance with the soft and buttery texture of the tuna. Start with carrots, cucumbers, and radishes and add few more like bell peppers, snow peas etc., if you prefer. Do not forget that they will only serve as edible garnishes, so try not to overcrowd your plate with vegetables.

Method

1. In a small bowl, stir together the shallot, ginger, green onions, freshly ground black pepper, soy sauce, rice vinegar, and citrus juice. When ready to serve, whisk the dressing thoroughly to recombine the ingredients.

2. On a small plate stir together the cracked black pepper, paprika and oil.

3. This is the stage where you prepare your fish for the searing

a.If you are using a fresh tuna, cut 1/2-inch-deep notches with intervals of approximately 1/4 to 1/2 inch along the length of the tuna with a sharp knife.
b.If you are using a frozen tuna, keep it in the freezer until this very last stage. Do not defrost the tuna, as it will be much easier for you to slice after the sear when it is still slightly frozen.

Rub the paprika mixture evenly on the tuna, pressing lightly to make sure that the seasoning adheres on all sides.

4. Now it is time to sear the tuna

a.If you are using a blowtorch placed the fish on a heatproof plate or baking dish. Light the flame and adjust it to obtain a pointed, glowing, red-yellow cone of heat in the center of the lavender blue flame. Hold it 2 to 3 inches above the surface of the food, moving it back and forth to ensure even coloring. Stop the procedure as soon as you get an even light sear on the flesh of the meat.
b.If you are using a non-stick frying pan, first you need to heat the pan over high heat. When it is hot, sear the tuna on all sides, 30 seconds to 1 minute per side.
c.This is the critical stage of the preparation as the degree of doneness is important: You just want to sear the tuna, give the surface a color while you still have juicy meat inside. Overcooking, or searing the tuna longer will lead to drier texture of the meat.
d.Remove the tuna from the pan and set aside.

5. With a sharp knife, slice the tuna along its length. If you already have the marks on the tuna, cut the meat through those notches. If you used a frozen fish, you will realize that even after the blowtorch your fish is still frozen, but tender to the touch. At this stage cut with intervals of approximately 1/4 to 1/2 inch along the length of the tuna.

6. In a bowl, toss the greens with just enough of the vinaigrette to coat them lightly.

7. Put the vegetables on the center of your plate and place the tuna slices evenly and decoratively along the sides of the plate. Drizzly Citrus Vinaigrette on the tuna and sprinkle some toasted sesame seeds. Transfer the remaining vinaigrette in a small bowl and serve it as the dipping sauce to your tuna.

BON APPETITE!

SPRING EQUINOX

Have you noticed recently that the birds are singing in a different tone and flying in pairs? What about the trees? Don’t they seem to you as if they are eager to start their new cycle with the excitement of their very first journey? The plants are budding everywhere? Snow drops, daffodils, crocuses, ‘glory-of-the-snow’s and spring snowflakes…Not need to mention about the heathers.

The soil is just crying out loud that she is ready; ready for her next birth.

What’s more, our souls are wriggling with every tiny bit of sunshine and we feel completely mesmerized with the idea of the warmer weathers.  Spring is definitely on the way!

On March 20^th the war between day and night will be once more in favor of the daylight. We will be leaving the winter behind and heading to the charm of sunshine, abundance of colors and blue skies.

I don’t know you, but these are definitely enough for me to celebrate the Spring Equinox. I believe I won’t be the only one who will be celebrating it either, though my version would be simpler.

Spring Equinox, scientifically naming Vernal Equinox has played an important role in the center of belief of early civilizations and it still plays significant roles in the successors of those civilizations: March 21st is celebrated as Nowruz in Persia and it is also a holiday celebrated in Azerbaijan, Turkey, Albania, and various countries of Central Asia. In the Indian state Orissa, the celestial vernal equinox is celebrated as the New Year around April 14. Higan, on the other hand is a Buddhist holiday exclusively celebrated in Japan during both the Spring and Autumnal Equinox. The date of Easter is also related with the Spring Equinox, being the first Sunday after the first full moon occurring on or after the equinox itself.

The more I dived into the significance of Spring Equinox in the history of humanity, the more details immerged from the pages of beliefs, cultures and myths, all pointing out to the same common ground: Spring is the season of rebirth and regeneration, the sign of “silver lining” and the color of excitement. 

Hence, that is why it deserves celebration.

It is a perfect time to plan yours! Invite friends and cook for them, either simple or sophisticated. Grab your favorite wine with a platter of your favorite cheeses and drop by your friends! Prepare a basket full of your favorite snacks and beverages; then just stroll down on one of the beaches with your significant other. Make an afternoon tea plan with your friends, meet at your favorite coffee shop, take a table outside and feel the color of the spring.

Simple and yet sophisticated! Cheers to Spring Equinox. ◊

MYRA

HERRING

I have been planning to focus on Herring for quite a long time: The season for fresh herring is just about to begin and we will see them in the markets for a month or two. March issue, then would been a good match for this “small but yet important” fish and also a chance for all of us to try herring once more in our diets.

So I dived into the world of herring in February just with the urge of finding a local way to prepare it. It was a challenge I should admit. It is hard to write and talk about herring not because it is not tasty or healthy but it is far from the kind of fish that we are used to eating, preparing and serving on our tables.

Herring has been a staple food for millenniums. It is an oily fish which can be found in the cold waters of North Pacific, North Atlantic and Baltic Sea.  There are numerous ways to serve herring and a lot of regional touches but it is commonly consumed in Continental Europe. It can be eaten raw, pickled, smoked, fermented and with other curing techniques. Especially pickled herring is considered as delicacy in Europe and is an important ingredient in Baltic, Nordic, German, Dutch, Polish and Jewish cuisines.

The more I read and searched about herring the more interesting it became:

First of all it turned out to be that it is not hard to find a way to cook and serve fresh herring to please our “spoilt-with-thousand-cuisines” taste buds. We don’t have local herring recipes around a lot but its richness and deep buttery taste just makes it a good match for some of the local recipes.

Secondly, it is not a fish that we are unfamiliar of: First Nations have fished herring for food throughout their history in BC. Today, herring are fished more for their roe. Queen Charlotte Islands, Prince Rupert, Central Coast, Strait of Georgia and the West Coast Vancouver Island are the major herring stock in the province.

So why has herring always been in the shadow, better to say out of sight, in our local cuisine? The answer is in fact, what makes this Season’s Favorite a challenging subject.

Contrary to ours, the seas in and around Europe are packed with small and medium sized fish with different bone structures and tastes. Herring, sardines, anchovies, perch, bass; these are just a few. The abundance of the small fish makes fishing easier, which leads both the communities and families to fish for their own consumption and results in a widespread of fish markets for people in the look for fresh fish. Families are generally accustomed to clean their own fish and prepare their own portions according to their way of cooking.

However, we are the people of the “Big Fish” Ocean! We are surrounded by an abundance of Pacific treasures: Salmon, halibut, dungeness crab, spot prawns, oyster and much more. We don’t very much enjoy the idea of cleaning or dressing the fish: we don’t want to deal with guts and fins or scales. We’d prefer already portioned sizes and chunks of meat without any bones!

Fresh herring, on the other hand does not fit to these expectations: When you are able to find them in the markets, they are neither cleaned nor portioned. Moreover it is filled with needle like bones, which makes quite hard to enjoy the meat without the hassle. That is why they cannot be considered as the winner when compared with pure white flesh of halibut or with rosy salmon fillets.

Despite to all of the intimidating preparation stage, herring is a local seasonal fish that, I believe, deserves more focus and attention.

Apparently, my next goal would be to find a way to enjoy its rich meat with comparably less struggle. ◊

HOW TO FILLET HERRING

With this technique you don’t need to gut the fish before. While you are filleting the fish you will also get rid of the stomach, organs and etc.

Rinse off the fish and put them in a bowl. Get several plates/bowls to put the fillets and leftovers.

Lay the fish horizontally on one side in front of you. Start filleting by making a sharp cut just behind the gill and continue cutting till you reach the spine and stop. Angle the knife and cut along the spine toward the tail. Try to make it with one move (the fish is small it won’t be a problem) and try not to rip open the stomach and organs. Some bones from the rib cage might end up in the fillet. We will take care of them too.

Pull the fillet up away from the spine. The guts will be held together in a thin sack. Cut the fillet away from the fish and put it in the bowl.

Roll the fish and do the same with the other side of the fish.

Gently wash the fillets, to get rid of any remaining from the guts.

Probably there are still some bones from the rib cage: Lay the fish, inside facing up. Place your knife angled towards the rib cage and start cutting the flesh underneath bones with a gentle move from the middle towards the edge. This way, you will end up having just the fillets; clean and ready to be used in any recipe.

Voila!

PS: There is quite a lot of information on Internet on different filleting techniques of herring.  Don’t hesitate to have a peak. They are quite useful.

HERRING FISH CAKES

 As herring is quite oily and rich in taste, this recipe suggests baking the fish cakes in the oven rather than frying them in the pan.

Ingredients

6 Fresh herrings; cleaned, scaled and filleted then chopped*

12 oz. (approx. 360 gr) Sole, chopped small
12 oz. (approx. 360 gr) Cod, chopped small
1 cup panko (Japanese bread crumbs)
2 Tbsp Mayonnaise
1 Tbsp. Dijon Mustard
15-20 leaves of Fresh Basil, finely chopped
2-3 springs of Fresh Thyme, chopped
1 lemon, zest and juice
1 ½ tsp Salt
½ tsp Black pepper
¼ tsp Cayenne

Method

 
·         Mix all the ingredients in a large bowl. Let the mixture stay in the fridge for 30 minutes.
·         Preheat the oven to 230ºF and line a baking tray with parchment paper.
·         Shape the fish mixture into round patties of 2 inches in diameter and 1 inch thick.
·         Place the patties on the baking tray and cook them for 9 to 10 minutes.
·         Serve them warm on a web of mixed greens with a simple sour cream sauce*

CHICKEN and PORK TERRINE

Terrine is originally a French forcemeat loaf made with more coarsely chopped ingredients. Terrines are usually served cold or at room temperature.

You can enjoy this recipe either as a delicate starter on your dinner table or as on hors d'oeuvre in a cocktail party.

This recipe is designed to yield 12-15 appetizer/starter portions

Ingredients
520 gr. Chicken breasts
360 gr. Lean pork
320 gr. Bacon
1 Lemon, juice (almost 1 Tbsp)
2 Eggs
2 Tbsp Chopped parsley
1 tspSalt
1 tspGreen peppercorns, crushed
1 tsp Kirsch
½ tsp Chilli flakes, crushed
¼ tsp Ground ginger
¼ tsp Thyme

Kirsch

Kirsch is a clear, colorless fruit brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. The cherries are fermented complete, including their stones. Unlike cherry liqueurs and so-called cherry brandies, Kirsch is not sweet.

The best kirsch has a refined taste with subtle flavors of cherry and a slight bitter-almond taste that derives from the stones.
If you dont have Kirsch at home, just for this recipe you can substitute it with ½ tsp of anise liquor or extract.
 
Method

1.Put the bacon on a cutting board and stretch them, working with one slice of bacon at a time. Press the back of your knife on the bacon slice on one end and slide it towards the other end gently. Try not to tear the bacon as it will form the outer crust of the terrine.

2.Preheat the oven to 325ºF. 

3.Take a loaf pan of 8 inches long with 3 lbs. of capacity. Arrange the bacon slices over the base and the sides of the pan in single layer and allow them to overlap to create a tiled surface.

4.Cut 1/3 of the chicken breasts (155-160 gr) in strips and sprinkle with lemon juice to attain a white color.

5.Add the remaining ingredients to the meat mixture and process them until just incorporated.

6.Spoon half of the mixture into the loaf pan and level the surface. Arrange the chicken strips on top of the mixture and spoon in the rest of the mixture on top of them all. Level the surface again.

7.Knock the pan firmly but slowly on the counter to set the mixture evenly in the pan and also to allow the air pockets out. Fold in the bacon strips hanging over the sides of the pan on to the mixture.

8.Cover the loaf pan with greased foil. Grab a big roasting pan and place the covered loaf pan in the roasting pan. Pour in enough boiling water, slightly higher than the half way of the loaf pan. Put it into the oven.

9.Bake the terrine for 1.5 hour until firm to the touch. Check in 10 minutes intervals after the first hour.

10.The meat and the bacon wraps yield quite a lot of liquid. When cooked drain the liquid and cool the terrine down in its original loaf pan. Then turn it out on a big plate or on a serving dish and chill it until needed.

11.Served sliced with lemon wedges and mixed greens.s

BON APPETITE!

POUCHED PEARS in RED WINE

This dessert is light but rich in flavor. It would be a marvelous ending to a heavy meal or a long and cheerful entertainment.

Its deep red color makes it a perfect match also for a Valentine’s Day Dinner.

This recipe is designed to yield either 8 or 16 portions, depending on how you would prefer to present the pears.

Ingredients

8        Pears
1.5 lt. Red Wine
350 gr           Granulated sugar
5-6     Star Anise
1        Vanilla Bean (cut into half lengthwise)
8-9     Black peppercorns
1        Orange, zest
2 inches thick cinnamon stick
 
Pears
For this recipe both Anjou and Bosc pears work perfect. Always try to choose firm ones as they can stand better in cooking.

You can either poach them as a whole or in halves. If you use halves as it would be easy for you to fit them in the saucepan submerged in wine. For the wholes you may need to flip them over from time to time to attain uniform coloring and even cooking.

Poaching in halves or as a whole also depends on your preference on the portion size and how you would like to present them.

Red Wine

Any full bodied red wine would absolutely work amazing. If you choose one with spicy notes you would emphasize the spiciness of the syrup which will give even a deeper oriental taste to the dessert. If you would like to go with floral notes, that will brighten up bring the taste and the smell of the pear.

You can always substitute red wine with white. You will still get a refreshing and elegant dessert but you may sacrifice the depth in the taste and definitely the beautiful red colour.

Star Anise

Star anise is a spice that closely resembles anise in flavor and has a big star shape. It is harvested from a small native evergreen tree of northeast Vietnam and southwest China.

If you don’t have star anise at home you can substitute it with 1 Tbsp of anise liquor or ½ tsp of pure anise extract. If you don’t like a lot anise flavor you can always use less or none. However it that case use whole cloves in the recipe. I would definitely recommend you to try this recipe with star anise as it creates a distinctive flavor that you won’t easily forget.

Vanilla Beans

You can easily substitute vanilla beans in this recipe with 1 tsp pure vanilla extract, however you would discover that the vanilla beans would yield a more floral and hypnotizing result.

Method

1.    Combine all the ingredients except the pears in a large saucepan.

2.    Peel and core the pears, leaving the stems intact. If you would like to serve in halves this is the time that you should cut the pear in half. Try to cut the step into half too. Put the peeled pears into the liquid. This will help to prevent the discoloring of the pears while you are peeling the rest.

3.    Arrange all the pears in the liquid in a single layer. Cover the pears and the liquid with parchment paper cut into circle to fit the saucepan. This will help you to keep the pears submerged in liquid and also control the evaporation of the liquid.

4.    Place the pears on the stovetop over medium-high heat. Bring to just below a boil, then immediately reduce the heat and allow liquid to simmer gently.

5.    Continue poaching the pears until tender, approximately 1-1.5 hours. When you check with your fingers it should be quite soft to the touch and if you pick with a toothpick you should see no resistance.

6.    Remove the pan from the heat, take out the pears carefully and place them on a plate.

7.    Return the liquid to the stove top. Reduce until the liquid is thick enough to coat the back of a spoon. This consistency is achieved at least after the 2/3’s of the liquid evaporates.

8.    Serve the pears chilled in a pool of reduced wine syrup with whipped cream or mascarpone cheese, garnish with nuts and/or crumbled cookies.

HINT! The left wine syrup is a perfect combination with your morning pancakes. Just try!

BON APPETITE!

JAPANESE MANDOLINE

I spent quite some time to determine the most appropriate kitchen gadget that would take the first appearance in this first issue of the newsletter.

There were several nominees that were fairly suitable for this assignment. However I was looking for more; more than ‘just enough’: The very first toy in the kitchen had to be pretty, but yet sedulous and keen. It had to be small enough, that was for sure, to fit into our every day lives. However, I did not want it to disappear among the rest, so it should have been big enough to fulfill a lot of expectations despite to its subtle appearance.

That is how my Japanese Mandolin made its way here, into these pages.

The first time that I really used mandolines was when I was in Pacific Institute of Culinary Arts in Vancouver. Until that time, I always assumed that mandolines were specialty gadgets and just belonged to the most comprehensive kitchens. What a misperception! These toys can really convert ordinary preperations into fun and can perform very precise results; unfortunately with the high risk of being hurt.

There are several types of mandolin for kitchen use, designed for commercial kitchens and households. The commercial ones are really durable, quite big and expensive while some of the models developed for household use appear to be less reliable. Japanese mandolins are designed for both commercial and household use, hence easy to use and clean, but yet durable.

The mandolin has one permanent blade and 3 blade attachments. With the permanent blade you can slice patatoes, beets, cucumbers, carrots, and any other root vegetable as well as bulbs like fennels and onions. It is easy to adjust the thickness from 0.3 mm to 2 mm and you can slice your vegetables thin enough to make beet flowers or patato chips.

The interchangeable blades are of varying thickness and can be attached to the body easily. These blades can be used to shred vegetables to garnish salads and main dishes, to make stirfrys and vegetable tempuras, to decorare  plates and tables.

The gadget requires a great care though: The blades should be washed right away after each use, as vegetable pieces can easily stick and dry on the blades. You should also pat-dry the blades throughly  after the cleaning to prevent rusting and keep the blades in a safe place, preferrable secured with a paper towel, a cloth or a freezer bag, in order to prevent accidental cuts.

What can you make with your Mandolin?

The dishes that you can prepare with your japanese mandolin is countless and the limit is your  imagination. The followings are just the examples of its several use

1.    Healthy and Presertives free Vegetable Chips

2.    Shaved Fennel and Orange Salad
3.    Vegetable Tempura
4.    Needle Potatoes
5.    Anna Potato Ring
6.    Beet Carpacio
7.    Gratin Dauphinois
8.    Dried Pear and Apple chips

Please email us if you require recipes.

BE CAREFULL! The blades are extremely sharp. Either use finger guard or cut resistant gloves to prevent injuries.

BEETS

It always fascinates me to see rough and ugly looking roots, bulbs or tubers transforming themselves into beautiful, buttery and delicate masterpieces with a gently touch and a little bit appreciation.

Beet is a good example of the foodie version of this famous “Ugly Duckling” story.

Most of the time, they are boiled or roasted and then consumed as a cooked vegetable or eaten cold as part of a salad. However, beets are a good example of the vegetables that we can definitely consume raw.

While you are shopping for beets, choose small or medium-sized ones with smooth skin and deep in color.  Avoid beets that have bruises, soft and wet areas. If you bought the beets with greens, cut the leaves and the stems from the beet to prevent them pulling the moisture away from the root. Do not wash beets before storing. Place in a plastic bag and wrap the bag tightly around the beets. Place them in refrigerator where they will keep for up to 3 weeks.

While cooking, try to choose batches with the same sizes as this will help you to obtain a uniform cooking time and texture.

Boiled, roasted or raw it is an excellent source of folate, which is a water-soluble vitamin B that occurs naturally in food. It contains phosphorus, sodium, magnesium, calcium, iron, and potassium, as well as fiber, vitamins A and C, niacin, and biotin.

ROASTING the BEETS

·         Preheat the oven to 375°F.

·         Wrap each beet in aluminum foil, place them on a baking dish and roast them for about 1.5 hours.
·         The exact roasting time depends on the size of the beet. You can start checking doneness after 1 hour for small size beets.
·         To check, simply unwrap a piece of foil from a beet and pick with a bamboo skewer or a tooth pick. You should have no resistance from the beet while you pick

BOILING THE BEETS

For detailed instructions please check out the Pink Valentine’s Day  Pancake recipe at page 5.

A REFRESHING TOUCH of the RAW BEET: GRATED BEET AND CELERY SALAD

The crunchiness of the raw beets and the apple cider vinaigrette just convert this salad into a refreshing treat!

Ingredients

For the Salad

1 lb. beets, washed and peeled
4 celery sticks, finely chopped
3 Tbsp  apple juice

For the Vinaigrette
1 Tbsp apple cider vinegar
3 Tbsp vegetable oil
4 green onions, finely chopped
¼ cup parsley, mint or basil (finely chopped)
To taste, salt and pepper

As the Garnish

Finely chopped fresh herbs: Parsley, mint or basil

Method

1.         First prepare the vinaigrette: Mix all the ingredients of the vinaigrette in a bowl and whisk them all until well blended.

2.         Grate the raw beets, and then mix it with finely chopped celery and apple juice. Stir half of the vinaigrette into the salad mixture.
3.         Place your salad into your serving plate and drizzle the remaining vinaigrette on top of your salad.
4.         Let your salad marinate at least 2 hours in the fridge before you serve.
5.         Serve it cold and garnish with fresh herbs.

Bon Appetite!!!

HINT! You can use golden or purple beets for this salad.  The color will definitely brighten up your table.

Make two batches, one with each. Plate them into a decorative partitioned plate and garnish with opposite colored beet chips.