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We have been lead to believe that the grain fed beef is the bench mark for quality beef and that Alberta is the best source of Canadian beef. Marketers have spent millions to create this perception because the cheapest way to produce beef is by feeding it grain. How can that be when grass fed beef is just eating grass and you have to buy grain you ask? It is because of the amount of land it takes to produce grass fed beef. This is not intended as a shot at feedlot beef, I choose not to eat it but there is no other way to produce the quantity of beef that we desire in North America.
Having said that if you desire a real taste treat you should try grass fed Nova Scotia beef. Getaway farms produces a premier product and you can get fresh cuts 7 days a week from Meat Mongers at the Halifax Seaport Farmers Market. This is a nice lean beef, that is full of flavor. The fat that there is has a beautiful flavour and texture and is a nice compliment to this prime beef.
For a real treat I purchased a 2 rib standing rib roast and was not disappointed. I took great care in preparing this roast to ensure that I would be able to enjoy it fully. I seared it, crusted it and slow roasted it to a medium. Then made a jus out of the pan drippings and served it with roasted potatoes and veggies. If you are a lover of roast beef this is the recipe for you.
1 2 rib standing Rib Roast
2 Tbsp Dijon Mustard
1 Tbsp Prepared Mustard
2 tsp Horseradish
12 Cloves of Garlic
1 tsp each Black and White Pepper Corns
2 tbsp Grape seed Oil
2 Carrots pealed and cut into strips
2 Stocks of Celery cut into strips
1 Onion rough chopped
1 Cup of Red Wine
1 Cup of Homemade Beef Stock
2 tsp olive oil
2 tsp honey
Salt the Rib Roast with course salt and bring to room temperature on a paper towel. Wipe the roast dry, dust with fresh ground pepper. Heat the grape seed oil over high heat and sear the roast on all sides for about 3 minutes each side until you get a good hard sear. Allow to cool a bit on a plate so you can handle it. Peal and crush six clove of garlic. Slit the roast with a paring knife and insert the cloves of garlic into the slits. Combine the mustards, horseradish, course ground white and black pepper corns, 2 cloves of chopped garlic and coat the entire outside surface of the roast with it.
Preheat the oven to 325 and line the bottom of the pan with the carrots, celery, onion and 4 cloves of rough chopped garlic and toss in olive oil. Place a rack over the veggies and set the roast fat side up on the rack.
Roast the beef in the oven, that fat drippings will coat the veggies and the juices and veggies will flavor the jus. Cook to 130 degrees then when resting the temp should go to 135.
While the beef is resting strain out the drippings remove the veg and put back into the roasting pan. Heat over high heat then deglaze with red wine, reduce a little then add in the beef stock. Strain into a sauce pot add in the honey and salt and pepper to taste.
Serve the beef sliced off the bone with roasted potatoes and seasonal veggies.
Thanks to my Nova Scotia farmers for the amazing product, local is so much better!!
Beef – Getaway Farms
Veggies – Taproot Farm
Red Wine – Jost Vineyards
Garlic – Evan’s Family Farm
I was looking for something special to do with chicken so I asked Graham from Meat Mongers at the Halifax Market what he suggested. He introduced me to spatchcock or butterflied chicken. This chicken is cut down the backbone and split so that it rests on the bones and the skin is all exposed to the air allowing for a very crispy skin. The fat layer under the skin is on the top of the meat as it roasts allowing it to baste itself as the fat renders off. In addition the presentation on the plate is beautiful.
Get Away Meat Mongers at the Halifax Seaport Farmers Market has sourced some amazing free range chicken. They have whole chicken, chicken pieces and spatchcock chicken. I love the way they store the chicken pieces and spatchcock chicken, in a cooler open to the air. This dries out the skin, making it that much easier to get a crispy skin. There is a difference in appearance in air dried chicken, honestly because of what I am used to in stores it does not look “fresh”. However it is significantly fresher than chicken in the stores. The air dired skin looks different but it is the bet way to get delightfully crispy skin on your roasted chicken dishes. This free range chicken is much better for us and way more flavorful, it is worth the extra cost. When you add the craftsmanship shown by my butcher, you are going to get much better results in the kitchen.
Here is my first (definitely not last) spatchcocked chicken recipe.
Lemon and Herb Roasted Spatchcock Chicken
1 Spatchcocked Chicken
1/2 cup butter
zest from one lemon
4 lemon halves
6 leafs thai basil
2 olive oil poached garlic cloves
1/4 tsp fresh ground black pepper
Course sea salt
Place the chicken on a sheet tray on paper towel, sprinkle with course sea salt, on all sides and bring to room temperature. Pat dry then carefully separate the skin from the meat over all the cuts making pockets to hold the compound butter . Combine butter, lemon zest, thai basil, garlic and pepper in a food processor and pulse until combined. Using your fingers slide the compound butter under the skin over the breast and thighs, then spread the remaining butter over the skin reserving a couple tablespoons for basting during the cooking process.
Preheat oven to 375, roast chickens and lemon halves on a grill pan or a rack in a roasting pan until the chicken reaches an internal temperature of 155 to 160 and allow carry over cooking to bring it up another 5 degrees. Brush with the remaining butter a couple times during the roasting process to help crisp the skin.
Serve table side as a family style dinner or divide into quarters. Squirt oven roasted lemon over the lemon table side to sauce.
Thanks to my local suppliers for the wonderful raw materials:
Chicken – Get Away Meat Mongers
Garlic – Taproot Farm
Thai Basil – Seabright Nurseries
One of my favorite childhood meals has to be sloppy joes. A flavorful rich meaty sauce over grilled bread topped with cheese. My families sloppy joes were made with a homemade meat sauce which is the key. You cannot get the flavor of a true rich meat sauce out of a can and as with most canned goods the sodium levels are through the roof.
A good meat sauce takes time but you can make it in a large batch and it freezes beautifully. For my sloppy joes I use a lean or extra lean ground beef. You can mix in ground pork, veal or chicken as well but for simplicity I stick with beef.
I use grass fed beef from a local supplier (Getaway Farms). You cannot get this kind of flavor in grain fed beef and nutritionally it is far superior. I also know if it is fresh or frozen and can handle it appropriately. It comes from one or at most two cows which makes it more controlled from a food safety standpoint. My butcher and farmer can tell me the exact cut or cuts that went into it so I know what I am eating. With this beef I never get that liver/organ meat taste that I experience from some factory food ground beef.
Unlike a burger which benefits from a higher fat content to add flavor and moisture in a meat sauce you would just strain off the fat so you might as well go lean. Also extra lean ground beef benefits from the long slow simmer we will do a the end of this process to meld flavors. We will also use celery, carrots and onions in this sauce and caramelization to build a deep rich flavor. This sauce is a favorite of mine and it makes the perfect sloppy joe.
To bring this dish up a notch I replace the burger bun with some panini pressed french bread and add in some of the garlic scape pesto from my last post. I also replace the traditional cheese slice with some fresh cheese curd. It is still sloppy and super flavourful.
1.5 tbsp grape seed oil
2 pounds of fresh or thawed extra lean ground beef (allow to sit at room temp for 1 hour before using)
1 large or 2 medium onions (small dice)
3 large or 6 small carrots (small dice)
3 stalks of celery (small dice)
3 cloves of garlic (chopped)
1 tbsp tomato paste
2 tsp smoked paprika
1/3 cup bourbon or rye
1.5 tbsp worcestershire sauce
1/4 cup whole milk
1/2 tsp fresh grated nutmeg
2 cups red wine tomato sauce (prior blog post)
salt and pepper
In a large pot or dutch oven heat up 1.5 tbsp of grape seed oil over medium high to high heat, I tend to do mine on MAX. I use grape seed oil here because of it’s high smoke point. My dad used to tease my grandmother about there being other settings on the stove then Max, now I understand why she cooked with high heat… flavor. We have warmed the beef a bit so we don’t cool the oil off, we want to caramelize the beef to build flavor adding cold beef to hot oil will give you boiled beef. Break the beef up and add it into the oil, sprinkle in a tsp of salt to help draw out moisture. Stir the beef with a wooden spoon often, don’t leave it sitting on high heat while you do something else, it will burn. Keep stirring and breaking up the beef until it is well browned. Brown is flavor. We will end up with brown bits on the bottom of the pot, we will get that later too.
When the beef is browned, remove the beef to a plate and set aside. If there is not enough oil to cook the veggies add a tsp more and reduce the heat to medium high. We have find diced the veggies because we want good caramelization and when we simmer it the veggies will almost dissolve into the sauce adding amazing flavor. Add the onion, carrots and celery into the hot oil, add in another 1/2 tsp of salt which will flavor and draw water out of the veggies allowing for better caramelization. Stir the veggies until they start to brown, then add in the garlic. Continue to cook until everything is browned. Be careful not to burn any components here.
When everything is well browned add the tomato paste, and paprika and cook until you see the oils separate, tomato paste is always better when you fry it off a bit. Now we go after the brown bits on the pan which are full of flavor. Deglaze the pan with the bourbon and worcestershire sauce. Then add in the beef, stir well to combine and add in the milk and nutmeg and finally the tomato sauce. Now reduce the heat to low and maintain a low simmer. Cover and let simmer for a good 2 to 3 hours. Stir every half hour or so adding in a little water if it starts to get too thick. This will make the meat super tender and the flavors will meld beautifully. When it has finished simmering add salt and pepper to taste.
This sauce is amazing in lasagna, on homemade pasta or in this case on a sloppy joe. Make lots and freeze it for a quick family meal during the week.
Now for the Sloppy Joe
Slice the french bread horizontally across the middle and then cut into as many servings as you desire. Lightly butter the bread on both sides and put it into a hot panini press and cook until crispy, turning 90 degrees half way through to create cross hatching. Then spread on a layer of garlic scape pesto. The cross hatching we created will grab a little extra pesto which is a nice treat.
Heat up your broiler to 500 degrees, top the bread with the meat sauce and a generous amount of fresh cheese curds. Broil until the cheese is bubbly and starts to brown, top with a little more pesto and serve.
Thanks to my local producers for providing me with ingredients to make this pop:
Beef: Getaway Farms via Meat Mongers at the Halifax Market
Celery and Onion:Taproot Farm
Garlic and Carrots: Evans Farm Market
Milk and Cheese Curd: Fox Hill Cheese House
I love being introduced to new product, it is one of the main reasons I enjoy my CSA share. Garlic scape is the green ropey sprout that grows out of the garlic bulb. During the summer these are trimmed off so the bulb can finish maturing. I got a bunch of these in my CSA share over the last few weeks and went to the internet to figure out what to do with them. They are too tough to just cut up and eat as you would a green onion but they have a beautiful, sweet, fresh garlic flavor.
The first thing I tried was making garlic scape pesto. I removed the flower buds and cut the scape into 2 inch pieces which I then ground up in my food processor. I then drizzled in olive oil until I reached the consistency of a rough paste. Then it is just a matter of adding a little salt and pepper to finish it. I love the fresh garlicky taste of this pesto and set off on finding dishes I could make with it.
Creamy Garlic Scape Pizza:
2 tsp olive oil
1 cup béchamel sauce
1 tsp garlic scape pesto
1 cup spinach
1/2 cup green olives
3/4 cup fresh cheese curds
1/4 cup fresh grated parmesan cheese
I have a simple bread machine recipe for pizza dough that I like to use, the bread machine takes all of the time and effort out of this. I can even set a timer so it is ready for me when I get home if I am out all day.
While the dough was in the bread machine I made one recipe of the béchamel sauce from a prior blog post and set it aside to cool. Then I added in 1 tsp garlic scape pesto.
I rolled out the pizza dough onto a square cookie sheet, brushed on the olive oil and blind baked it for about 3 minutes in a 475 degree oven to crisp it up a bit. When the pizza skin came out of the oven I spread on the béchamel sauce until the skin was covered with a thin coat, it took about a cup. Then I topped it with tomato, sliced green olives spinach, and fresh cheese curds. I then grated the parmesan cheese on top and baked at 500 until the cheese started to brown and the sauce was bubbly. Allow to cool so the sauce will set up, slice and enjoy.
Garlic Bread made with Garlic Scape
Garlic bread is a favorite in this household and there is no better way to make it than with garlic scape pesto. Raw garlic is harsh and garlic butter can get really greasy. Garlic scape pesto has a nice amount of oil and will give a fresh garlic taste without it being over powering.
1 loaf of french bread (I used my bread machine for this as well)
Garlic Scape Pesto – enough to cover off the surface of the bread
Fresh Cheese Curds
Take your loaf of french bread and slice it down the middle horizontally butter it lightly and spread with the garlic scape pesto, I like a nice layer across the whole surface, you can be generous with it. Then top with fresh cheese curd and put into a 475 degree oven until it is bubbly and the cheese starts to brown. This is no doubt the best garlic bread I have ever had.
I have one more recipe that I want to share with you but I will do that in my next post later this week. Sloppy Joe’s on panini pressed french bread topped with garlic scape pesto. It is a winner.
This is an amazing ingredient that I was not familiar with but you can pick it up at many of the local farmers markets in Nova Scotia in July and early August.
I would like to thank my farmers for the following ingredients:
Tomato, Spinach, Garlic Scape : Taproot Farms
Milk for the Béchamel and Cheese Curds: Fox Hill Cheese House
Flour for my bread and crust: Speerville Mills
Italian food is my idea of comfort food and nothing says Italian more than a plate of pasta. I enjoy fresh pasta with a rich meaty tomato sauce. Soft toothsome noodles coated with a rich tomato sauce with a little bits of tender ground beef. All of this topped with fresh grated Parmesan cheese and fresh basil is a treat worthy of a fine restaurant but is simple enough to prepare at home.
In the spring time pasta can be combined with a little ricotta cheese, some wilted spinach, browned butter, balsamic and toasted pine nuts. We can make our favorite stuffed ravioli or use it to make the perfect lasagna. Fresh pasta will enhance your Italian recipes and it is quick and easy to make.
To make fresh pasta I am going to rely on my favorite kitchen toy, the ever helpful Kitchen Aid Mixer. This takes all of the kneading and most of the floury mess out of making pasta. It is quick and easy, and there is no comparing proper fresh made pasta to that which you can get in the store.
Flour is very important. You want to use 00 Semolina flour. This course grain flour is is perfect for making a toothsome tender noodle. Using all purpose or whole wheat flour will still give you a noodle but the texture is just not the same. The other thing you want to avoid is using a lot of water in your pasta. Too much water will build excessive gluten and make your noodles tough. You also do not need to add salt into your pasta, as you will see you will boil the pasta in salted water, that will give you all the salt you need.
Here is a simple pasta recipe that you can use as the base for all of your italian favourites.
300 g Semolina flour (about 2 cups)
3 Eggs and 1 Egg yolk at room temperature
1 tbsp olive oil
Room temperature water if needed (1 tbsp or less usually)
Making the dough
In the bowl of your KitchenAid mixer pour in the flour and make a well in the middle. In a small bowl beat your eggs and oil together. Add into the well. Attach your dough hook and begin to mix on low. The flour will begin to get mixed into the liquid, after a few minutes scrape down the sides and continue. Once all the liquid has been incorporated lift the hook and bring the dough together with your hands. Put the dough hook in the middle of the ball and again mix on low. The ball should break up then reform after a minute or so, if not add in a little water, I usually don’t need any. Allow this to kneed for about 2 minutes.
Remove the dough and wrap in plastic wrap and allow to rest at room temperature for about an hour. This is particularly important, the semolina needs the time to hydrate or your dough will fall apart when working it and the gluten you have formed needs to relax or the dough will be springy when your working it.
If you don’t have a mixer, this is still easy to do. Just put down a pastry sheet and pour the flour in a mound and make a well in the middle. Add the egg and oil mixture into the middle. Stir the liquid scraping a little flour in each time. Slowly incorporate the until it is a thick paste. Then put a little flour on your hands and using your hands fold in the rest of the flour into the paste. Form a dough ball and kneed on a floured surface for about 3 minutes. This will be a firm dough but if it breaks up add a little water. When done you will wrap and rest as above.
Cutting the Pasta
If you are going to make pasta it is best to have a pasta machine but it is not required. A pasta machine will allow you to get a nice thin noodle with a consistent thickness. If you are good with a rolling pin, flour your counter, and roll the noodle to about 1/8 of an inch thick. Flour the top of the dough lightly then roll it up like you would a jelly roll. Using a very sharp knife slice off the pasta into the widths you desire. You can also use the pasta as lasagna sheets or as the top and bottom or raviolis. I will be posting lasagna and stuffed pasta recipes in the near future.
If you are using a pasta machine then roll the dough out until it is about 1/4 inch thick, then set the rollers on the machine to the wides thickness. Pass the pasta though the machine, reducing the thickness each pass until you reach the desired thickness. You can then use the cutters to cut to the desired noodles or use it for lasagna or ravioli.
Boiling the Pasta
Heat up a large stock pot with water, add in about 1/4 cup of salt and a tbsp of olive oil and bring to a rolling oil. The salt is important because it flavors the pasta, we did not add any into the recipe, the oil will coat the pasta when it is drained and adds flavor. You want a rolling boil so the pasta does not stick together.
Place the pasta into the boiling water and boil for about 2 minutes. To test take out a noodle and taste, it should be cooked through but still firm to the tooth. You do not want mushy pasta. Drain the pasta and DO NOT rinse it. That starch is great to thicken your sauce and will help the sauce cling to your noodles.
Saucing the pasta
Finishing the pasta properly is very important. At this point your pasta is like a sponge, all ready to absorb the the amazing flavors of your sauce. What you want to do is heat up about a half a cup of sauce in a pot, once is is nice and hot throw the pasta back in pot over medium heat and stir until the sauce is absorbed. This only takes a minute or so. Then plate your pasta and top with a little more sauce. This will give you a very flavorful pasta and you will find you will need less sauce.
I will put up a couple pasta sauce recipes to go with this soon.
I can admit it, last year in my CSA I was totally unprepared for the spring onslaught of greens. Collard greens, beet greens, kale, and swiss chard kicked my ass last year. I could not get past the bitterness, was not sure how to cook them and was not happy at all with the results. I watch a lot of Food Network and noticed that people from the Southern USA go crazy for greens, I could not for the life of me understand why. Southerners, the guardians of BBQ, corn bread, mac and cheese and everything bacon, cannot be considered culinary martyrs. If they are eating this stuff then it has to taste good.
I paid particular attention any time anyone on Food Network cooked greens, I also did some reading and discussed green preparation with a few of my twitter friends. The first thing I learned was don’t be shy about cooking greens. There are amazing nutrients in these greens, but they are locked up and cooking them well makes the nutrients easier for us to absorb. Also cooking them leaches out some of the bitterness, they will still have a bitter flavor, but don’t be afraid of that, we will balance that with other flavours.
Bitter ingredients beg for fat, spice, sour and sweet. Not to cover up the flavor but to balance it. Now I know some people will question the use of fat here, but as was pointed out to me by Halifax nutritionist Kristine Elliott (@FeistyForks for twitter), many of the nutrients in greens are fat soluble so they will be absorbed much better if they are cooked with some fat.
My first greens this year are some of the most bitter, so it was exactly what I needed to get my green preparation down cold. Greens were a major fail last year in this house, but the following recipes were very well received and I feel like I am ready for my spring greens. Here are my two dandelion green recipes, and this approach will work for other bitter greens as well.
6 cups of dandelion greens
2 tbsp sea salt
1 tbsp cider vinegar
Heat a stock pot about half full of water to a rolling boil, add in 2 Tbsp of salt and 1 Tbsp of cider vinegar. Place the greens in the water for 12 to 15 minutes.
Drain the greens thoroughly and you can use them in one of the two following recipes.
Dandelion Greens with Bacon and Balsamic Vinaigrette
1 batch of boiled greens
2 strips of thick cut meaty bacon
1/2 a small onion fine dice
1 tbsp sesame seeds
2 tsp extra virgin olive oil
1 tsp balsamic vinegar
1/2 tsp dijon mustard
1 tsp honey
Salt and Pepper to taste
Dice the bacon into 1/4 inch dice and render the fat off, cooking until crisp, remove from the pan and reserve. In a saute pan heat up keep 2 tsp of the bacon fat and, add in the chopped onion and sweat until it become translucent, add in the sesame seeds. Add in the drained greens and stir, separating the greens and mixing in the onion and sesame seeds. Add in about 4 turns of fresh ground black pepper. Saute until the greens are very hot and any excess moisture has cooked off.
While the greens are cooking make a dressing. Dressings are a simple ration of 3 parts oil to 1 part vinegar. For this I used 2 tsp of olive oil, and 1 tsp of walnut oil to 1 tsp of balsamic vinegar. I added in a 1/2 tsp of Dijon mustard and 1 tsp of honey. Stir this together and add it to the greens. Once it is hot add salt and pepper to taste and serve.
Sautéed Dandelions Greens with Garlic and Red Chili
1 batch of boiled greens
2 tsp of olive oil
2 cloves of garlic
1/2 a small onion fine diced
1 tbsp toasted sesame seeds
1/2 tsp dried crushed red chili
1 tsp of argan oil (or sesame seed oil)
1 tsp of white wine vinegar
1 tsp of honey
Salt and pepper to taste
Heat the olive oil in a saute pan, add in the onion, crushed red chilies and garlic and sweat them off. In another pan toast the sesame seeds until golden. You want this toasted flavor, it will replace the smokiness from the bacon in the first recipe. Add in the sesame seeds and greens to the pan and cook until they are very hot and the excess liquid has cooked off. Mix the argan oil (or sesame oil), white wine vinegar and honey and then add to the greens. Cook for a few more minutes then add salt and pepper to taste and serve.
This is a new product to me. I am trying to expand my inventory of healthy oils to use in sauces, dressings and dips. Argan oil is an extremely healthy oil rich in essential fatty acids and vitamins. It is produced out of Morocco and using this oil is not only healthy but also humanitarian benefits. The tree that produces the nut is endangered and UNESCO has hope that the expansion of sales of this oil in developed nations will encourage the cultivation and preservation of this tree. It is a tree that does well in the harsh North Africa climate so it would be very advantageous to have groves of this tree. The purchase of this oil also supports the women of the Berber tribe as they produce and sell this exclusively. This is an amazing product, very nutty and rich. It will add a lot of flavor to your veggies and salads. Though I use predominantly local ingredients if I am going to send money over seas for a product that cannot be cultivated here, this is a great product to use. I encourage you to hit the Halifax Market on International Day (Every Friday) and drop by the booth where it is sold. There is a very nice young man there that will tell you all about this fantastic product and give you a taste.
Thanks to my local suppliers:
Garlic and Bacon: Active Life Farms
I was looking for a little culinary inspiration last week and tweeted out asking for suggestions about what I should cook. Amy Sears (@sweetamyrae) came back suggesting a hamburger that was spicy with something crunchy on it. That was just the ticket and I was off to the kitchen.
I am fortunate to have a great supply of Getaway Farm ground beef in my freezer. I gave up on factory food ground beef about a year ago when I requested a food safety inspector check out the use of frozen beef in Superstore ground beef. This beef packaging was not labeled as previously frozen and I thought the practice was inappropriate. A fellow foodie (Susie the Foodie – her link is to the left) recently tried to get clarification from Superstore about their ground beef and could not get a clear answer either. Unfortunately this has not as of yet lead to changes but I am still in discussions with meat inspectors to see if we can get labeling changes. Though I think their behavior is reprehensible I am thankful for them pointing me the way to local food. Had they produced a quality product I would have never found the bounty I enjoy today.
If you have great beef as your base you need to do very little to it to make a great burger. To a half pound of beef I add 1/2 tsp of salt, a half dozen turns of fresh ground black pepper and a tsp of worcestershire sauce. Mix the beef well with your hands and form into patties. Cook the beef in a very hot pan in a little grape seed oil. The sear adds flavor and locks in juices, brown well on both side. The patty should be cooked to a temperature of 160 degrees. Place a thin slice of medium cheddar on the burger. I used Fox Hill Cheese for this burger.
I placed this burger on a homemade bun which I made using a Fresh Crusty Sandwich Rolls – Mexican Inspired” href=”http://realcreativeeats.wordpress.com/2010/12/11/fresh-crusty-sandwich-rolls-mexican-inspired/” target=”_blank”>bun recipe I blogged out earlier. The only change I made to it was I a did not use an egg wash and shaped the buns differently. To shape a hamburger bun roll a 2.5 oz ball flatten with the palm of your hand and then allow it to rise. The rest of the instructions are the same as in the original recipe.
To add a spicy element I wanted a sauce. I have seen a number of hot pepper mustard sauces so I wanted to make my own. I roasted off 2 habaneros 3 serranos and a hot cherry pepper. I put them into the blender with 1/2 cup of yellow mustard and 1/2 of a cup of apple cider vinegar, and 2/3 of a cup of sugar. Blend until smooth then strain through a fine mesh strainer to remove any skin and seeds. Bring this to a boil and add a Tbsp of honey. I then mixed together equal parts of oil and flour to a bowl and added 2 tsp of this mixture to the sauce to thick it, stir and then remove from heat and allow it to cool. This got spread on the top bun of the burger.
To add some brightness I tossed some fresh spinach with my fig and vanilla aged balsamic and put that on top of the cheese. You can make a vinaigrette with 1 part vinegar 2 parts oil, 1 part honey and a splash of vanilla. To finish the burger I made some fresh cut fries and crispy onion strings.
To make the fries cut potatoes into fries and then in 325 degrees blanch them until they just start to brown. Don’t over crowd the oil do in smaller batches. Drain the fries off and allow to completely cool. Heat the oil up to 390 degrees. Add the fries back into the oil and cook till golden brown. Drain on fresh paper towel and then salt right away with fine sea salt.
To make the onion strings peal the onion, cut in half and slice each half into thin slices. Break the strings apart and coat them in lightly salted flour. Drop them in the hot oil for a few seconds until browned, this does not take long at all but they are delightfully crisp and yummy and really add to the burger.
Thanks to My Local Providers
Beef : Getaway Farms
Cheddar Cheese: Fox Hill Cheese House
I have always loved the holiday meal. Matters not the holiday, the opportunity to dig deep and prepare a special meal the celebrate an occasion has always been something to look forward to. There have been some fantastic cooks in my family, meals at special occasions have always been memorable and I try to emulate the same honest home cooking that was found at my grandparents table.
Since I started my journey away from factory foods I challenge myself to use food that is as unprocessed as possible. With it being Easter I found myself looking at how I could get away for the highly processed ham that we find in our local factory food outlet. Pork is a great meat and I really enjoy it, and ham is right under bacon in the my pork pantheon. The problem with this is that the commercial version of these meats is loaded with sodium and even worst nitrate and other chemicals. As with anything else I figured there has to be a better way.
In the fall I purchased a side of pork from my friends at Active Life Farm. I got the belly cured into bacon for me as I don’t have a smoker …. YET … but I took the legs uncured. I thawed a leg out and started researching how I could cure a ham, and the results were spectacular. Thanks to Active Life for making this amazing Berkshire pork available to me, it was the highlight of my Easter Sunday meal.
When curing meats you will need salt and flavor. The salt is used not only to add salty yumminess to the meat but to also allow osmosis to draw in the other flavors and moisture from the liquid. You can be as creative as you want with the curing liquids as long as you remember the salt and sugar are required. Without the salt and sugar to draw the flavor deep inside the meat you will just flavour the outside and that is what the glaze is for.
Here is how I cured my Easter Ham:
6 Liters of Water
4 Cups of course salt
2 Cups of demerara sugar
1 Cup of maple sugar (optional – can replace with 1 cup demerara sugar)
1 Stick of cinnamon
6 Whole cloves
5 sage leaves
6 black pepper corns
1.5 tsp red chili flakes
1/2 cup brown sugar
1/2 cup maple syrup
2 Tbsp of Whole Grain Mustard
1 tsp cinnamon
1/4 tsp grated nutmeg
1/2 tsp sage
Combine all ingredients in a large stock pot, bring to a simmer and stir until all of the salt and sugar is done. A number of brine recipes will say you are done at this point but I cover and allow it to steep on low heat for 30 to 40 minutes. I want all of the flavor in the herbs and spices to infuse the liquid. A note on my sugar selections. I wanted to impart subtle flavors to the ham so I chose demerara sugar (a very rich dark brown sugar) and maple sugar. I wanted the various subtle notes from those sugars in the meat. I would use the demerara sugar which is readily available every time, the maple sugar I was able to get a good deal on but if you don’t have an affordable local provider don’t spend a fortune on it, it can be very expensive.
Allow the brine to cool then refrigerate until it is cold. Do NOT put the meat in the brine until it is cold (under 4 degrees C or 40 degrees F). You do not want to have the meat in a warm water, that will encourage bacteria growth and cook the meat. Always brine in cold water.
To prepare the ham for brining, score the skin and fat in a diamond pattern on all sides. Do not cut into the meat but cut through the fat and the skin, this will allow brine penetration.
When the brine is cold, place the meat in it and completely submerge. you can put a couple plates on it to weigh it down. Brine for about 16 hours, no more than 24 hours it will be over salty.
When the ham has been brined remove from the water, discard the brine and rinse the ham off removing the excess salt from the surface of the ham. If you bake it without rinsing you will have a salt crust, the purpose of the salted brine was to draw moisture and flavor into the meat, we will flavor the outside with a glaze.
Place the ham on a roasting rack in a pan and place into a 500 degree oven for 20 minutes. This will sear the outside of the ham locking in the juices and adding flavor. This is done unglazed which is important, if you try to glaze the ham at a high temperature or to early you will burn the sugar.
After 20 minutes reduce the oven to 350 until the internal temperature reaches 145 degrees. This will take about 2 – 3 hours depending on the ham. Temperature is the only true indicator of meat being done. Time is only the roughest of estimates, if you want juicy meats that are safe to eat, use temperature.
After 20 minutes at 350 spread a layer of glaze over the ham, reglaze every 20 minutes until the ham reaches the desired temperature. When you get to 145 remove the ham from the oven and tent in aluminum foil for 30 minutes. The ham will go up about another 10 degrees in temperature, it is still cooking after it come out.
After the meat is rested slice and serve with the remaining glaze to be used as a sauce.
I accompanies the ham with a walnut dressing (walnuts, olive oil, sage, honey and balsalmic with salt and pepper), mashed skin on red potatoes, honey glazed carrots and a gratin of Jerusalem artichokes.
Thanks to all my local suppliers:
Berkshire Pork Leg : Active Life Farms
Honey: Cosman and Whidden Honey
Milk: Fox Hill Cheese House
I had a great trip to California and while I was there ate amazing local California food. Now that I am back I am rededicated to eating our great Nova Scotia local food. I received my first CSA boxes last week and it was waiting for me when I got home. I have had a few great meal out of it and will be getting another box today to add to it.
In my first box there were some baby red potatoes and baby beets. I boiled these both so they would be ready to use for preparing a quick meal. For those who are not familiar with cooking beets here are a couple quick tips. First of all you want to boil them while, do not trim them (well trim the greens of course) and boil them until fork tender. Adding a little vinegar to the water will help the beets hold their color. When done let them cool, trim them and then peal them with the edge of a paring knife. You may want to wear gloves to keep your hands from turning purple :). These beets can then be used in a number of dishes.
I also like to boil up the potatoes until just fork tender, maybe a little hard in the middle. I will then use these to make roasted potatoes, potato salad or breakfast hash. By doing this prep work it makes it very easy and fast to add vegetables to your meals.
The pork chops were just seasoned with salt and pepper and fried off. Berkshire pork is so flavorful it does not need much. However to make it great you need to get a good sear on it. This caramelizes the outside creating flavor and locks in the juices. To do this heat the pan on high heat, use grape seed oil because of the high smoke point. When you lay the chops in do not keep lifting them, let them sit undisturbed until golden brown, look under every couple minutes to check, then flip once. The pork then should be allowed to rest for 5 to 10 minutes to allow the proteins to relax and draw the moisture back inside.
I served this with the following sides (Serves 2 you can scale it up):
Cinnamon Apple Chutney
2 Apples – Diced
2 Tbsp – Dried Currents
1 tsp cinnamon
2 Tbsp brown sugar
2 Tbsp Apple Brandy
2 Tbsp Apple Cider
pinch of salt
While the pork is resting take the hot pan with the drippings in it and add in chopped apples, dried currents, cinnamon and brown sugar. Saute these off until browned then add in apple brandy and apple cider. Allow this to cook down until tender and use this to top the pork chops.
Roasted Baby Potatoes
6 baby red potatoes
2 tsp Olive Oil
pinch of sea salt
2 turns of pepper
1 tsp minced sage leaf (fresh is best)
To roast the potatoes I just heat the oven to 425, in a bowl toss the potatoes with olive oil, sea salt and black pepper and a little bit of snipped sage leaf. Roast the potatoes for about 15 minutes or until they start to brown.
Baby Beet Salad
10 baby beets boiled, pealed and diced
3 tbsp Olive Oil
1 tsp nut oil (walnut, sesame seed or Argan)
1 tbsp Balsamic vinegar
1 tsp honey
1/2 tsp mustard (whole grain is best)
salt and pepper to taste
2 Tbsp sesame seeds (toasted)
Dice the beets and place into a mixing bowl. In a small bowl whisk together the olive oil, nut oil, vinegar honey and mustard. This makes a nice dressing. A note here, you can use any oils and vinegars you like, the ration is 3 to 1 oil to vinegar. The mustard helps to bring the oil and vinegar together (emulsification) and after that just flavor away. It is very simple, just use good products and fresh herbs.
I then added the dressing to the beets until it was dressed to my liking, I had some left over that will be destine for a spinach salad. I then toasted the seseme seeds over medium heat in a small no stick pan until they just started to brown. Keep them moving while doing this, they do burn fast. Add these to the salad and serve.
The great thing with local food is with a little creativity you can make great tasting healthy meal in a very short time. With the potatoes and beets boiled ahead of time this whole thing took 30 minutes.
Thanks to my local suppliers:
Pork Chops : Active Life Farm
I have a few recipes I want to share with you that use chorizo sausage. Fresh chorizo is a key ingredient in mexican and south western American cooking. It adds great richness and flavour to dishes and I really enjoy it. As with all ground meat products I prefer to know what I am eating. For this reason I make most of my sausage meat at home, though there are a couple providers a the Halifax Market I trust and am hoping to visit to watch them in action.
I have already put up recipes for making homemade breakfast sausage and italian sausage. Chorizo is just another variation of that. The base is a good ground pork and then add some amazing seasoning and allow to sit over night.
1.5 pounds of ground pork (Berkshire pork of you can get it)
1 Tbsp Paprika
1 tsp sea salt
2 cloves of chopped fresh garlic
1 tsp cayenne pepper (increase or decrease based on your desire for heat)
1 tsp cumin (toast the seeds in a dry pan then grind for best results)
1 tsp oregano
1 tsp mexican chili powder
1/4 tsp cinnamon
1.5 Tbsp White Wine
In a large bowl spread out the pork as thin as possible. Sprinkle half the spices over the pork, mix well. Spread out again and repeat. Mix well. Add in the white wine and stir. Cover and refrigerate for a couple hours, overnight is best.
This fresh sausage can be use in any recipe calling for chorizo.
Special Thanks to my local supplier Active Life Farm for providing me with amazing Berkshire pork and fantastic local garlic. They made this Chorizo special.