Smartie Cake is THE Only Kind of Birthday Cake

The tradition of birthday Smartie cake goes back to the early part of my own childhood.

Smarties themselves have been around a long time, and who knows, maybe Smartie cakes too. Rowntree started making 'chocolate beans' in 1882 and they picked up the word Smarties as part of their name in 1937. The name was shortened to just Smarties in 1977. Smarties are currently manufactured by Nestlé and their largest production facility is in Canada. 

There is a family photo in our album of a big square Smartie cake placed on the dining room table for my oldest brother's eighth birthday. I was only four. The picture is a bit faded, but still in colour. You can see a sparse selection of Smarties dotting the 'sticky icing' in colours of brown, orange and red on one side. Nestlé changed the colours of Smarties in March 2009 as they switched to natural dyes. Their rainbow included yellow, brown, orange, red, green, pink and purple. Blue was re-introduced into the colour palate a year later.

As I recall, the Smartie cake was our mother's response to her kids protesting the more typical version of a celebration cake served in a Danish home.  Lagkage is a delicious adult experience, but as kids, we didn't really warm to the rich tastes of a custard filling and a frosting of whipped cream. Our palates at that age were more geared to 'sweet'.

My mother was crafty and also loved to experiment in the kitchen.  She had a paper recipe book by the Good Housekeeping Institute called Good Housekeeping's Cake Cook Book - Special Crisco Edition, which included a recipe for Seven-Minute Frosting.  Or as we like to call it - Sticky Icing. I don't know if the cookbook offered the idea of decorating the cake with Smarties or if that was my mother's artistic flair.  I remember helping to make the frosting.

And so a tradition was born. For just about all of our birthdays, while living at home, we had Smartie cake as our birthday cake - a simple white cake, filled and covered with Seven-Minute Frosting and decorated with Smarties.

As their long running marketing jingle was very catchy, when we ate our piece of cake we would almost always break into chorus, "When you eat your Smarties, do you eat the red ones last? Do you suck them very slowly, or crunch them very fast? Eat those candy-coated chocolates, but tell me when I ask, when you eat your Smarties, do you eat the red ones last?"  It was a real coup to get a red Smartie on our slice.

The tradition was upheld.  When the grandkids came to visit my mom, they too would receive a Smartie cake for their birthday. She often would use a white Duncan Heinz cake mix to lighten her load.  If they were lucky, she made the orange flavoured cake.  But this special cake was more about the sticky icing and the Smarties, than the cake itself.

When my mom passed away, the Smartie cake tradition was one I just couldn't let go by the wayside. I re-learned how to make the Seven-Minute Frosting myself. The first time my results were a bit rocky but the recipe is straightforward and I learned the nuances of the method. Our darling son's birthday Smartie cakes have continued on.

In fact, when he turned 16, he started making birthday Smartie cakes for his friends on their big day.  The group would create a big birthday fuss with the cake when they all sat together at lunch time. I offered preemptive advice as the cakes headed to school - the smelly locker is not where one stores a Smartie cake for the morning. Bless her, the school's receptionist guarded many a pretty Smartie cake over his high school years.  His reputation became known. He received a last minute call one weekend for a birthday Smartie cake, 'STAT'! Teenagers can be lousy planners. We always kept supplies on the ready.

It was during his tenure, that the sticky icing took on colour, instead of just being plain white.  Trying to play to personalities, the frosting sported hues of pink, mauve, baby blue and sometimes light green.  The Smartie decoration became more elaborate too.  It must have been the influence of all that IB art!

As his university career began, the darling son missed birthdays at home because he was either in school or on a work term.  This year I had the chance to have a cake personally delivered to him at university. I jumped at the chance to make a milestone birthday Smartie cake, rusty as I was.

I wonder. Will the traditional Smartie cake as THE birthday cake carry on for another generation?  Time will tell.

 SEVEN-MINUTE FROSTING

Ingredients:
2 egg whites
1 1/2 cups granulated sugar
1/2 cup water, or as little as 1/3 cup if you want a more crusty frosting
1 tablespoon corn syrup, white
1/2 teaspoon salt
1 teaspoon vanilla

Method:
It cooks in a double boiler.

Combine all ingredients except vanilla in double boiler top; place over rapidly boiling water and beat
with electric mixer at medium speed, or with hand beater, till mixture holds a peak (about 7 minutes).
Remove from boiling water. Add vanilla and continue to beat till mixture forms stiff peaks.
Generously fills and frosts tops and sides of 2 8" or 9" layers.

Once the cake is frosted, it should be refrigerated.

Tip:
If there is too much humidity in the air, the frosting will not become fluffy.  When it is muggy or rainy, I make sure the air conditioner has run for a bit if I attempt this recipe.  A cool, clear day is best.

Cheesy Grilled Vegetable Crostinis

Necessity and frugality are the mothers of invention. Or at least of Cheesy Grilled Vegetable Crostinis.

It was well past 1:30 pm when we were able to sit down for something to eat today.  I wanted my honey to take me out to lunch.  But most restaurants would be cleaning up from the noon crowd by then.  The timing just wasn't great.

I half-heartedly offered to make something for us at home instead. Our fridge contained the last of Wednesday night's dinner - grilled vegetables, including grilled asparagus.  I suggested making an omelette, although we did that yesterday for lunch. It seemed lame, but without another idea we both reluctantly agreed.

I got a bit stuck when I pulled out the garlic that was stored with the veggies. Because the cloves were so large, they did not completely roast through on the grill. They were almost cooked but not caramelized. We had set them aside at dinner and I ignored them again yesterday.

But I just couldn't give up on that garlic.  It was soft enough.  Just under-done.  I decided to mince it, not too sure where this was heading.  There was A LOT of minced garlic. That's when the plan changed and I tossed aside the idea of eggs.

I had slices of Art-is-in Bakery's Dynamite White Baguette in the freezer as leftovers from Monday's picnic. So instead, I decided to make Cheesy Grilled Vegetable Crostinis.

They turned out looking so tasty that I decided to have wine and eat on fancy plates.
 

Cheesy Grilled Vegetable Crostinis
Slices of baguette
Lightly roasted garlic cloves, minced
Butter
Grilled vegetables, chopped - cremini mushrooms, zucchini, red and orange peppers, onion
Grilled asparagus, tips removed and set aside, then chopped
Mozzarella cheese, shredded
Parmigiano Reggiano, grated

Set the oven to broil at 450F.

Toast the slices of bread under the broiler. Just on one side for about one minute.

Mix the minced garlic with enough butter to be able to cover all the bread slices. Spread on the untoasted side. Toast again under the broiler until the garlic butter and bread are a very light brown.

Cover each toast with heaps of the grilled vegetables.
Cover the vegetables with shredded mozzarella cheese, an asparagus tip and some grated Parmigiano Reggiano.

Place under the broiler until the cheese has melted and is lightly browned.

No One Knows When You Cry In The Car Wash

The water in the car wash pounds down on the bones of my 4-door, cleaning off the trace evidence of the recent dirt road adventures. I am delighted to soon be clean.

As I cocoon safely from the harshness of my world, the bubblegum soap lays on a kaleidoscope blanket of yellow, pink, blue and green - quickly transforming from comfort to claustrophobic. I can feel my own protective coat is also being stripped away as the water jets release full blast in the "Touchless".

The sudden vulnerability startles me. My raw emotions win out and the crushy feeling pushing against my chest forces me to gasp a loud, moaning, helpless breath.

I just can't hold on any longer and I succumb to the realness that this is Day 17 for you laying peacefully in an unknown slumber. The tubes and wires continue sending out monotone but hopeful signs. Your future remains our mystery.

My eyes water and I channel my strength to push back the floodgate of tears. They well up against my will and break free - pouring out hard but just for a moment.

The hood-wide blower lowers and I slowly advance to the exit.  The seconds on the dryer's LED timer tick down.

As quickly as I entered, the car and I push into the sunshine of the late afternoon, our tough exteriors sparkling and dry.

Lunching: Bagel with Cream Cheese, Tomatoes and Cucumber

As the heat and humidity of summer pushes in, I like a more refreshing bite for lunch.  Cucumbers own 'refreshing' in spades.

If I am going to make a sandwich, I prefer it open-faced.  Not just for the pretty but to also manage those carb calories. I think the look adds a bit of class too.

Today's lunch was a simple one.

• Half of an Ottawa Bagelshop and Deli sesame bagel, toasted if preferred.  I keep them pre-cut in the freezer.  
• A light smear of cream cheese, instead of butter.  
• Cucumber slices. I don't like the full rind, so I peel it away in haphazard strips to create a variegated look.  
• Sweet Cocktail tomato slices - Product of Canada!  
• Salt and pepper for seasoning.  
• Finishing with the ubiquitous sprinkle of chives.

Cucumbers are one of my heat busters. What's yours?

Oeufs en Cocotte with Tomatoes and Spinach

I have seen many versions of baked eggs over the years and this one is probably similar to most.  Although, I prefer to bake my eggs in a stew of vegetables versus a cream mixture.

I like this dish because:

• it makes for a nice presentation for entertaining
• it is easy to execute
• so much can be prepared ahead
• it has a short finish
• it is forgiving in what ingredients to use and how much
• it is a great way to use up leftovers
• the choices of garnishes are endless

Oeufs en Cocotte with Tomatoes and Spinach
Inspired by many
Serves 4

INGREDIENTS
4 eggs, room temperature
1 cooking onion, diced
1 garlic, minced
1/8 teaspoon chili flakes
8 small tomatoes, chopped
5 ounces spinach, stemmed
salt and pepper
4 tablespoons Parmigiano-Reggiano cheese, grated

GARNISH
1/2 avocado, whipped
1 slice of bacon, crumbled
4 chives, finely cut

Heat oven to 400ºF.

Sauté onions and garlic in a medium frying pan.  Once they have softened, add tomatoes and heat them through until they soften.  Add the spinach to the tomato mixture and heat slowly until the spinach wilts.  At this point the stew can be cooled and refrigerated if using the next day.  Reheat the stew gently before continuing.

Butter four 1/2-cup ramekins. Divide the warm stew among the 4 ramekins and create a deep well in each.  Crack one room temperature egg into each well.  Season the egg with salt and pepper.  Top with grated cheese.  Place the ramekins on a baking sheet and place on the middle rack in the oven.

Look at the eggs after 6 to 7 minutes. You want the egg white to be cooked and the yolk to remain runny.  Giving the baking sheet a bit of a jiggle will help to gauge doneness and judge how much extra time is needed.  The time is affected by the warmth of the stew, the temperature and size of the egg. It could take up to 10 minutes. Take a look at them after each minute.

When you remove the baked eggs from the oven, let them stand for a minute before garnishing with the avocado whip, bacon crumble and chives.

Beech St. Burger - Juicy!

Beech St. Burger is a small eatery in Little Italy next door to Greco Lean and Fit Beech St. location.  Might you feel a little guilty chowing down on a juicy burger, knowing you could be better off next door? You might.

The Beech St. Burger location replaces the short lived Danni Panini which before that was the Nicholas Coffee Shop. Can they make a go of it?  Their timing is right.  If you're going to open a burger shop, do it when the smell of BBQ's permeate us as the warmer days of summer move in.

Under Greco's shadow, I was frugal in my choice. I picked the smaller, single patty Baby Burger.  No cheese. No bacon. Of course, I loaded up on the salad toppings - lettuce, tomato, onion, hot peppers, pickles, plus small dabs of ketchup, mustard, relish and mayo. All for $6. I also, restrained with a more than ample small fry for $2.50. No fizzy drink.

The burger was juicy and flavourful - advertised as "Fresh Local Beef Handmade Patties". Although my bun looked a bit beat up, it was plenty fresh. Just a victim of a tight wrap.  A small detail but I favour the sesame bun. I loved the "Fresh Cut Fries" as well.  Next time I would happily share the spilling box with a friend.

Seating is probably a very tight twenty. And the open grilling and frying area is part of that ambiance.

The experience reminded me of visits to the nearby Hintonburger on Wellington Street. Making me wonder if their overflow of burger popularity might have fans venturing the 2 kms/4 minute drive to Beech St.

Burger season is here and so is Beech St. Burger.

* UPDATE:  Before you head out to Beech St. Burger, check out their super cool ad. *

Beech St. Burger
40 Beech Street
Ottawa, Ontario
613.237.1641
Website: www.beechstburger.com
Facebook: Beech St. Burger
Twitter: @BeechStBurger

Sun to Thurs: 11 am - 9 pm
Fri and Sat: 11 am - 11 pm

Belgian Waffles Mille-feuille For Mother's Day Brunch

My mother took great pleasure in showing her love for her family by serving well prepared homemade food.

Waffles were always on the menu when her grandchildren came for weekend visits.

I inherited her waffle machine some 8 years ago. Every time I use it I think of her.

BELGIAN WAFFLES MILLE-FEUILLE
Yields: 16 waffles 

Ingredients:
2 1/4 cups all-purpose flour
4 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 eggs, separated
2 cups milk
4 tablespoons melted butter 

Garnishes
Raspberries
Banana slices
Whipped cream
Pure Maple Syrup
michaelsdolce™ Raspberry Chocolate Jam

Method:
Sift flour, baking powder, sugar and salt into bowl.

Separate eggs and whip egg whites until stiff.  Beat yolks in a separate bowl. Add the milk to the egg yolks and beat together.

Add the wet mixture to the dry mixture, slowly beating until perfectly smooth. Add the melted butter and combine. Then fold in the egg whites.

Use the waffle maker as directed.

Notes:
My machine is the Philips Deluxe Wafflemaker HL5360. I cook my waffles for 5 to 6 minutes depending on if I am serving them right away or storing them in the freezer.

When I serve them right away, I like them to be a bit crispy. If I am freezing them, I want to allow for a bit of cooking when they are being warmed (and crisped) in the toaster.

Kale, Grilled Vegetables and Goat Cheese Quiche

One of my most favourite cooking experiences is the demand for creativity when the fridge receives an audit and the leftovers get evicted.  Out of respect for this food, we want to use it and use it well. However, its due date is now.

Last night's culprits included:

• 1/2 bag of Roots and Shoots Farm's young kale, purchased at the Ottawa Farmers' Market on Sunday. Although exceptionally fresh still, I have another bag on hand.  We are (over)loaded in kale.
• leftover grilled vegetables from dinner the night before (red and yellow pepper, green zucchini, an onion and a handful of mushrooms were grilled in the BBQ basket with olive oil, salt and pepper.)
• 1 cup of caramelized onions from two nights before.  I need sautéed onions for my pasta dish. I realized after they were sweated off and caramelized that I had way too many for my pasta dish so I siphoned off a pile.
• 1/2 round of soft ripened goat cheese, leftover from my March book club meeting 6 weeks ago.  It was still in great shape but I was pushing my luck.
• 10 oven-roasted tomato halves
• 1 cup of homo milk.  Our son was home from university. He is thin, thin, thin and insists on drinking high fat milk. Because he can.  The expiry date for the last dregs of milk was May 9. It has been sitting there since he left a week ago.

I was quick to pick quiche despite the warm weather.  I wanted comfort food.  As it turns out, I was also down to the last bits of lard to use in the pastry. The fridge really was getting lighter!

Goat cheese can be a strong cheese to use in cooking, 6 ounces is plenty for a 9"quiche. The grilled vegetables, especially the red peppers and mushrooms, helped to give it balance.

Sometimes I make a quiche with just 3 eggs for the 1 1/2 of milk and cream.  But because my vegetables were on the juicy side, I added an extra egg for firmness.

I used the kale raw.  Had I steamed it first, I may have been able to extract some of its liquid by wringing it out, much like I do with spinach - although it doesn't hold as much water as spinach. I went the lazy way instead this time since everything else was ready to go.

If you want to do a 'kitchen eviction' quiche, you just need to keep in mind flavours that go well together. Fill the pie shell full up with your favourites. The egg mixture usually remains constant - 3 or 4 eggs to 1 1/2 cup rich milk, plus seasonings.  It easily fills into the nooks and crannies.  Cheese is great, just don't overdue it.

Here is a little secret about quiche. It is better the next day.  I like to eat it cold, right from the fridge.

If that had been your list of ingredients for a Foodie Face-Off, what would you have made?

Kale, Grilled Vegetables and Goat Cheese Quiche
Servings: 6

1 9-inch pie shell * see pastry recipe below (use half)
1 cup of caramelized onion (may include one minced garlic clove)

2 cups fresh young kale, stemmed and rough chopped
1 1/2 cups grilled vegetables (green zucchini, red and yellow pepper, mushrooms)
10 oven-roasted tomato slices
6 oz Chevrita (A soft cheese made from 100% goat's milk), thin wedges (12 - 15)
4 Eggs
1/2 cup cream (10%)
1 cup Milk
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Dry Mustard
1 pinch Cayenne Pepper

Spread caramelized onion over the bottom of pricked, unbaked pie shell. Cover with roughly chopped kale. Cover with the grilled vegetable mix.  Lay on the tomato slices and goat cheese in a pattern.

Beat the egg and whisk in the milk and cream.  Then whisk in the salt, pepper, dry mustard and cayenne pepper.

Bake at 375ºF for 45 minutes, till golden brown and bubbly and the egg has set. Consider covering it loosely with tin foil in the last 10 minutes if it has full colour but is not fully set.

----

Pastry:
2 cups all-purpose flour (I use 5 Roses)
1 teaspoon salt
3/4 cup lard (I use Tenderflake)
1/4 cup water

Sift flour and salt together in a bowl.

Remove 1/3 cup of this mixture and place it in a small bowl or cup.

Stir water into it to form a smooth paste. (I usually add the water to this small bowl of flour after I have cut in the lard, in order to keep it moist.)

Cut lard into the flour mixture in the first bowl with a pastry blender until the grain is the size of small peas. It works best when the lard is still chilled and not fully at room temperature.

Stir the flour paste into the dough. Work it with your hand until well incorporated and the dough forms a ball. It is important not to over work the dough or it will become tough.

Wrap the pastry in plastic wrap and chill for at least 30 minutes.

This recipe makes enough dough for a double crust pie.

LCBO Food & Drink Magazine - Early Summer Issue 2013

I am feasting on the Early Summer issue of LCBO's Food & Drink magazine just released last Wednesday. James Tse's eye-catching cover shot of Victoria Walsh's lamb chops, asparagus and tzatziki gives you a hint that this issue is chocked full of straight forward and flavour packed dishes.

Everybody must be talking about Christopher St. Onge's stunning Lemon Poppyseed Chiffon Cake with Candied Citrus and Ricotta Filling in Birthday Confections. Birthdays, yes, but as the article suggests, these creations say 'celebration', whether a graduation, anniversary, wedding or baby shower. Rolled fondant is very popular and the polka dot cake is for those wanting a show.

Cocktails are big, big, big this year so don't miss the tutorial by James Chatto, A Guide To Garnishing. At a minimum, at least learn how to do the twist! I for one, love it when my Caesar comes with a mini salad. So if you are serving me, bring on the pickled green bean, pickled garlic scape, celery and bacon.

I try to resist being drawn in by Brenda Morrison's Must Haves. This time she was very tricky.  First the Pin Table designed by Scandinavian designer, Andreas Engesvik. It comes in white, black, yellow, neo red and neo green.  I couldn't find it at Bergo Designs but I did see them on Amazon.  Then there are the Two's Company String Lights. I wondered if I could hang them from my fence. Swinging from the trees could be risky business with an open flame and a bit of breeze.

Other torn pages from this issue:

• Sherry-Glazed Mushroom Tart with Peppery Salad (From A Splash of Sherry by Jennifer Crinion)
• Radish & Roasted Beet Salad and Strawberry Basil Balsamic Jam (From Garden Delights by Jennifer MacKenzie)
• Chipotle Crab on Croissant (From Lunch on the Patio by Heather Trim)
• Grilled Lemon-Lime-Ade and Barbecue-Poached Rhubarb Topping (From The May 24 Cookout by Victoria Walsh)
• Grilled Flank Steak with Roasted Tomato Pesto (From Tasting Party At Home by Lucy Waverman and Tonia Wilson-Vuksanovic)
• Chilled Strawberries with Hot-Lime White-Chocolate Sauce (From What's Fresh For Dinner by Lucy Waverman)

By now, finding a copy of the Early Summer issue in major centres could prove to be tough. But if you are in the smaller towns, you might have luck. It has been my strategy in the past. So if you find yourself in Merrickville, Pakenham, or Sharbot Lake, pull into the LCBO and try your luck. It is serious stuff to be pilfering the issue from your best friend's powder room magazine stash. That should be your last resort.

Plan ahead: The Summer issue hits the stores in a little over 7 weeks on Wednesday, June 26th.

The Gift of Friendship. Always Say Yes.

When someone calls up and asks if you have coffee, the answer is 'yes'.

Even if you haven't had your shower yet, you're in the middle of laundry, ironing, paying bills, reading a book, making dinner, getting the garbage out, gardening, there is always just a little bit of work to be done....

Never miss the chance for a visit. The dirt and mess can wait.

In the short time it takes for them to land in your driveway, you can get a quick wash, brush your hair and teeth, put on a clean shirt, slap on some lipstick and clear a spot at the table for a couple of cups and few cookies.

When you say 'yes', you're also shouting out, "Hey! You're number one."

Treasure the gift of friendship.

Always say 'yes'.

« I dedicate this post to Helen & Merrill. Wonderful friends who taught me to always say yes »

RECIPE FROM MARTHA STEWART CALLED CHEWY ALMOND ORANGE COOKIES

Lunching at a Mill - Heirloom Café Bistro Is One of Almonte's Valuable Possessions

While foodie-loping in the Valley yesterday, I stopped in Almonte for lunch.  The Heirloom Café Bistro is situated in the ground level of the town's old historic Victoria Woolen Mill, now converted into condominiums. They have been part of the Almonte food scene for three years.

The high ceilings leave open the rustic wood timber beams.  Large windows surround the perimeter of the dining room, allowing full light from all sides. It is an elegant setting for relaxed fine-dining, right down to the white linen tablecloths.

The lunch menu offered a broad selection, plus a few daily specials. My soup being one of them.  Food is locally sourced from such places as:  Back Forty Artisan Cheese, Mariposa Farm, Maplelane Farm, Perth Pork Products, Art-is-in Bakery, Equator Roasters Coffee.

I started with their Daily Market Soup, the Mushroom and Brie Bisque. As the name would suggest, it was quite rich and I appreciated choosing the smaller serving. My wedge of Art-is-in Bakery Dynamite baguette was warmed slightly.

The Warm Beet and Parsnip Salad was amply portioned with the titled root vegetables and used as it's base fresh, fresh tender baby spinach.

Thin threads of red onion were woven through and the dish was crowned with young, bright pea sprouts. There was a tease of  Highland Blue morsels, Back Forty Artisan Cheese's Royal Winter Fair ribbon winner.

As I settled in for slow bites of my salad, I unearthed a mother lode of Perth Pork Products' smokey bacon.

Prices are quite reasonable for the setting and food quality. Service was attentive and helpful. The food exquisitely prepared.

Google Maps says it is 37 minutes door to door. Their brunch menu has caught my eye. I shall return.

PS. I first read about this place from My Macaroni Pie back in July 2011.

Heirloom Café Bistro
7 Mill Street
Almonte, Ontario
613.256.9653
Website: www.heirloomcafe.ca
Facebook: Heirloom Cafe Bistro
Twitter: heirloombistro

Mon: Closed
Tues to Sat: 11 am - 3 pm; 5 - 9 pm
Sun: 11 am - 3 pm

Lunching at a Bakeshop - Art-is-in Bakery Is Heating It Up With Kevin's Clam Chowder

I went to Art-is-in Bakery (or is it Boulangerie?) for bread shopping and ended up staying for lunch. My first time trying their midday fare.

I didn't want a big honking sandwich. Many are priced around $11. More than I cared to spend for lunch and a price that implied 'size'. So I took on Kevin's Clam Chowder.

The KCC, named for owner-baker-chef Kevin Mathieson, was loaded up with clams plus big chunks of potato, celery, carrots and tomato.

The lightly creamed broth was absent of 'glom' and had a bit of spicy heat to warm your cheeks. The kind of lip-smacking taste that leaves you wanting for seconds.

No fish crackers here. Teetering on the plate was a wedge of the famous Art-is-in Boulangerie's Dynamite Cheddar, Chive & Jalapeño baguette.

Plenty of lunch for $6.25.

Art-is-in Bakery
250 City Center Avenue, Bay 114 (access from Scott St., just west of Preston)
Ottawa, Ontario
613.695.1226
Website: www.artisinbakery.com
Facebook: Art-is-in Bakery
Twitter: ArtisinBakery

Mon to Wed: 7 am - 6 pm
Thurs to Fri: 7 am - 7 pm
Sat: 8 am - 5 pm
Sun: 8:30 am - 4 pm (Brunch from 9 am - 1 pm)

Taste The Future - Fundraiser For The Ron Eade Culinary Bursary A Resounding Success

Canapé - Guacamole with Pomegranate Seeds on a Crispy Cucumber Round. Photo credit: Algonquin College

"The launch of Algonquin College's new Ron Eade Culinary Bursary has been a resounding success." Event co-ordinators, Scott Warrick and Mario Ramsay, both chef professors at Algonquin College, are beaming.  Although there is still work to be done on the tally, Chef Warrick has already announced that, "over $20,000 was raised through the fundraiser."

Chefs Scott Warrick and Mario Ramsay, culinary professors at The Algonquin College School of Hospitality and Tourism. Photo Credit: Anne Waters

On March 21 Restaurant International at Algonquin College was filled with the who's who of the culinary food scene here in Ottawa.

Photo credit: Algonquin College

But on this evening, these big names were actually the supporting cast to a dynamic team of soon-to-be graduates coming from Algonquin College's culinary programs.  Led by student, Trish Grey, the graduating class planned and prepared the evening's dinner, under the watchful eye and supporting hand of Chef Mario Ramsay.

Lead student, Trish Grey on the far right. Chef Mario Ramsay to her left. Photo credit: Algonquin College

This was a special evening.  It not only launched the bursary but it was an opportunity to fête local food enthusiast and journalist, Ron Eade, now semi-retired from the Ottawa Citizen where he most recently held the role as Food editor of 14 years.

All in good fun, the reception started with a signature cocktail called 'The Irascible'. I loved it. The Algonquin Bartending students, adding a few trendy touches, cleverly designed a drink that was a deconstructed combination of three classics - Whiskey Sour, Manhattan and the Old-Fashioned. Sour, Bitter, Salty and Sweet, representing the many facets of the evening's guest of honour.

Our lively Emcee Derick Fage from Rogers Daytime Ottawa did a fantastic job at keeping the tempo high and managing the traffic at the podium.

Michel Savard, Dean for the School of Hospitality and Tourism, the second largest culinary school in Canada, told us that 70% of the students in the program need financial support.  He shared many moving stories of students in the program fighting to obtain their basic needs for food and shelter. The cost of books, uniforms and supplies are on top of that. He encouraged us to be generous with our support of tomorrow's chefs today.

As for our fine dining, we received a solid showing from the students. So much so, that Gay Cook took to the podium to rave about her main. Really rave.

Canapé - Sauteéd Shrimp with Spicy Mango Salsa. Photo credit: Algonquin College

Canapé - Smoked Beef Carpaccio on a Garlic Crostini, topped with an Arugula Salad. Photo credit: Algonquin College

Appetizers: Pan-seared scallops with Roasted Brussels Sprouts, Pine Nuts & a Raspberry Gastrique; Duck Confit Wonton Cups with Caramelized Onions, Goat Cheese & Passion Fruit Chutney; Chicken Rillettes served with Crostini and Pickled Veg. Photo credit:  Algonquin College

Salad - Arugula Salad with Spicy Candied Walnuts, Blue Cheese Balls and Strawberry Vinaigrette. Photo credit: Algonquin College

Main - Braised Short Ribs with Crispy Pork Belly on a bed of Red & Gold Beets, Braised Kale & Spicy Pan-fried Polenta. Photo credit: Algonquin College

Dessert - Chocolate Crème Brûlée; Mini Classic NY Cheesecake; Maple Pecan Tart. Photo credit: Algonquin College

With an auction set-up on eBay ten days before the event, the general public was able to participate in the fundraiser's shopping.  A few items were set aside for live auction by surprise auctioneer extraordinaire, Stephen Beckta. With good humour and lots of ribbing, Stephen, much to his own surprise, handily pried open a number of wallets to join in on the antics of the auction.  "It is for the students after all!" he interjected whenever the pace slowed.

As guest of honour, Ron Eade was pleased with how the evening went, "It was really quite a success, and I'm delighted to play a small role in the success of future Algonquin culinary students."

"The intent of this bursary is to assist a culinary student after the first semester who has demonstrated a commitment to the craft and plans to pursue career development in the culinary arts. It is not just about academic excellence, because not every great chef of tomorrow may be academically inclined today. Rather, it’s about passion and determination to succeed, two hallmarks of distinction that denote excellence in any field."

Ron was quick to emphasize, "Let me assure you, those with passion and commitment stand out from the pack every time.  Those are among the people I want to encourage."

Well said. Mission accomplished.

Ron Eade looks on intently as Algonquin College culinary student, Jennesa Compton listens to instruction from Chef Bob Gelinas. Photo Credit: Anne Waters

 *** Direct donations are still being accepted through CanadaHelps.org (tax receipt for full amount) ***

Creamy Coleslaw With A Kick

Some people like their coleslaw with oil and vinegar dressing. Some prefer creamy.  We swing both ways.  Our creamy coleslaw dressing has evolved and now it has an extra 'kick'.

I have faithfully been following the directions for Bobby Flay's Creamy Coleslaw Dressing to a tee. Over time though the formula has been shifting to adjust to our own tastes in seasonings and also to deal with substitutions when our pantry has been lacking. Our latest concoction is worthy of repeating.

For the base of my slaw I shred one head of green cabbage and part of a red.  Sometimes as much as half, depending on the size.  The carrots are also size dependent, but usually I grate two or three.  Let your colour sense dictate your blend.  I find the proportions are more about looks than taste. Some think of cabbage as peasant food so I do like it to be a snappy dresser.

How has my latest dressing varied from the original by Bobby Flay?

I have upped the mayonnaise and sour cream to make sure there is enough dressing. Partly because the volume of slaw has increased from adding the red cabbage. And cabbage head sizes can be so unpredictable. I now add celery seeds and less celery salt.  The vinegar is less, as is the sugar.

The latest big change - dry mustard has been reduced to make room for the kick of horseradish. Truth be told, we ran out of dry mustard. The horseradish idea seemed like a stroke of brilliance.  The darling son's idea.  I take no credit. My observation - aversion to last minute grocery store runs can be the mother of invention.

I put the pre-dressed slaw together and store in a Ziploc bag with all the air removed.  I only dress as much slaw as I am using in a serving to keep it crisp. Coleslaw is a wonderful side dish for ham or pork of any kind. Terrific as a picnic food. I like it just as a midday snack.

What makes your creamy coleslaw dressing pack the punch?

Anne and Bobby's Creamy Coleslaw Dressing
Inspired by Bobby Flay, Food Network

1 1/4 cup mayonnaise
3 tablespoons sour cream
1 1/2 tablespoons white vinegar
2 1/2 tablespoons sugar
1 1/2 teaspoons celery salt
3/4 teaspoon celery seeds
2 tablespoons minced onion
1 teaspoon horseradish
2 teaspoons dry mustard

Combine all the ingredients together and adjust to taste.  The dressing can keep chilled in the fridge for a few days.

LCBO Food & Drink Magazine - Spring Issue 2013

As the snow flurries danced Fantasia-style this afternoon, I was more than ready to find warmth between the pages of the latest LCBO Food & Drink magazine - their Spring issue. It actually came out March 6, but me with my globetrotting life missed being in the province that day. Home a week later, I went right from the airport to the liquor store and came up empty-handed.  Not surprised, really. They go like hotcakes.

My game plan was to raid an issue from any old friend's powder room.  That's your trick too when you miss one, isn't it? But as good fortune would have it, Easter Bunnies galore had magazines to offer me the last few days. I accepted only one.

How sweet to see Ruth Gangbar as Kat Tancock's Trendspotting highlight on page 32.  Ruth Gangbar, well-known food stylist, is branching out with her new endeavour FoodographyPEC - workshops being presented in The County for those wanting to learn learn about food styling and food photography.  Ruth's team has conducted two workshops so far and the third is planned for mid-July. 

Watching Ruth work, you see how intuitively she approaches the set, mixing textures, colour and light.  She pushes for authentic.  No mashed potatoes subbing in for ice cream. It has to be the real deal.  She uses extra tricks though to keep the food looking fresh and sizzling. The magic tools in her massive traveling kit are eclectic. I'm sure airport security would have a fit if she ever took that bag as carry-on. Congrats Ruth and all the best with FoodographyPEC!

You should see how deep the snow is still on my front lawn. I am having a bit of a hard time imagining morels, spring onions and rhubarb springing from the ground before the next Food & Drink issue crosses my threshold. But a girl can dream, can't she?

My Spring-y tastes:

• Cantonese Lemon Chicken (From Perfect Pairings by Heather Trim and James Chatto) 
• Goat Cheese, Garlic & Morel Quiche and Warm Morel, Leek & New Potato Salad and Crab & Chorizo-Stuffed Morels With Garlic Butter (From Morels by Christopher St. Onge)
• Piri Piri Crab Cakes with Lime Mayonnaise (From Riesling Rising by Tonia Wilson-Vuksanovic and Michael Fagan)
• Tortello alla Trattoria Monti (From Roman Holiday by Lucy Waverman)
• Buttermilk Pancakes with Salted Maple Cream (From Morning Glories by Jennifer MacKenzie) 
• Shrimp Dumplings in Herbed Broth and Yellow Pepper Minestrone with White Beans & Asparagus and Spring Onion Soup with Blue Cheese Toasts (From Soups For Spring by Tonia Wilson-Vuksanovic) 
• Chilorio Taco (From Lucy's California Restaurant Tour by Lucy Waverman)
• Lobster-filled Arepas (From Top 5 To Taste by Julia Aitken)

Plan ahead: The Early Summer issue hits the stores in four weeks and two days on Wednesday, May 1st.