BEET SALAD using Pickled Beets and Shallots

Recipe and photos by GaddAboutEating.

This is a fun recipe because you can modify it to use ingredients that are currently in your garden (or fridge, or pantry) and it uses a bottle of Pickled Beets and Shallots as featured in this recipe.  Or you can use other pickled beets you have as the base.

Beet Greens in the garden...
Beet Greens in the garden…

The thing I loved about this version of the recipe was that it included not only the pickled beets and shallots, but also the beet greens and shallot greens that were fresh in my garden.  I was tempted to call this ‘Beet Beet Shallot Shallot Salad’ but thought it was a bit heavy handed.  This from someone who LOVES to repeat herself!  😉

Potato Latkes

Recipe and photograph by Gayle Hurmuses

My friend Lindsay was looking for his latke recipe, so decided I would write up this one. I make several variations on the theme of Latkes, but this is a good basic type, and my general favourite.

My preference is to fry them in chicken fat and have them with sour cream, but applesauce is also popular. If you plan to serve them at room temperature, or are making them for a Hanukah event, of course fry them in oil.

Phyllis’ Bread

Photos by Gayle Hurmuses and Gisela McKay

This recipe comes from the Deaf Smith Country Cookbook, by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Kock, and is one of my favourites.

DeafSmithCountryCoodbookCovers

When making truly whole wheat bread, you’re going to have to accept that it’s simply not going to raise to the same degree of fluffiness as white bread.

It’s especially important to make sure to knead it fully without going too far.

One thing that I watch for when kneading, to know when to stop, is when the outer layer of the raw kneaded bread begins to tear, rather than simply stretch.

While you don’t want to under-knead bread, you also don’t want to overdo it either. Gluten is a living thing and gets tired of working, just like you do.

Lisa Shamai’s Corny Cornbread

Yummy Cornbread
Yummy Cornbread

I first had this cornbread at Mr Rick and the Biscuits, CD release party for Cocktails & Cornbread in 2005 (here’s the title song, somewhat earlier at the Distillery Jazz Festival, where I met Lisa Shamai, local caterer extraordinaire, and the creator of this delicious, spicy, cornbread recipe.

A warm and gracious woman, Lisa has been cooking in Toronto for decades, at one time running a jazz club on weekends at her catering facility, Lisa Shamai Cuisinerie. Sadly, it was a brief candle, and the club blew out before I got to see it. Happily, the catering company is still with us.

I’ve always loved Johnnycake, aka cornbread and enjoyed this one a great deal at the show, going back to sneak extra helpings of the spicy, cheesy bread. Lisa was gracious enough to share it with me for this soup and bread edition of Eatin’s Canada and we thank her for it. I suggest you try it with the 3Bean Chili recipe from January…and lots of butter. Yummy.