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.
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! 😉
Once upon a time, I would want to make pizza and if the weather was nasty out, I’d just forget about it because the bakery was so far away. Despite the fact that I’d spent most of my life making homemade bread, it didn’t occur to me that pizza dough doesn’t require as much time and work.
You can mix this up and use it immediately, but I prefer to let it sit for at least an hour in the oven with the light on before stretching the dough.
You can vary the amounts of flour, which will give you different textures and degrees of pliability. This recipe is easy to stretch while in the pan, simply plopping the ball of dough in the pan and then pulling it like taffy (for those that remember this) to the edges of the pan. It’s a very good texture for making a thin crust and gooey enough that if you make a tear, you can easily break off a piece from a thicker part and use it as a patch. It will heal itself quickly if placed across the tear.
Increasing flour to 3 cups will give you a dough that could work if you want to try your hand at stretching it by tossing above your head.
If you have never done this before though, I recommend practicing your flips with a wet towel first to get the technique, and then making extra dough in case something goes wrong. A fun trick to master though, and I fondly remember my time as a pizza cook in the West End of Vancouver in my teens.
As long as you don’t drop it on the floor, you should be able to get something out of it. As this dough is tender, it is best to use a thin sauce, rather than a thick one. I tend to thin mine with olive oil.
When it comes to topping the pizza, I find that it works best to chop all the ingredient to the sizes that I like best for each and then mix all together in a bowl before topping the pizza. You get better distribution this way than by individually placing items on the dough, which relatively speaking
It’s neither a soup nor a stew, but it is a curry, and it’s one of those great dishes that simply feels good no matter what time of day you have it, but especially in the winter. It has long been one of my favourite takeout/delivery meals for a rainy/cold day and I love it as leftovers for breakfast on the weekends.
As with so many things that they are used in, the onions you choose can really make or break this dish. Be sure to use a nice flavourful Spanish onion for the best results.
This is a non-traditional recipe for those who don’t have easy access to dried shrimp or don’t want to use it. It makes about 3.5 litres –
if you have a glass gallon jar it will be the perfect size to hold the batch.
As the recipe makes a gallon, it’s great for hostess gifts and parties. Or, you can change the number of servings on the selector below, and the site will automatically divide the recipe for you.
A Canadian fusion Kim Chi, very non-traditional, inspired by the availability of ingredients in Joel’s kitchen one night.
“My kimchi recipe was dead simple. i accidentally realized i had the ingredients on hand so i just threw it together.
i used smoked mackerel because i had part of one laying around! from what i understand, traditional korean kimchi often uses all sorts of seafood–dried shrimp, anchovies, i’ve even heard raw oysters! i thought smoked mackerel would work, and behold, it did. you can pick it up at any decent grocer. check the seafood section.”
Philly, who did one of our other Kim Chi recipes says of Joel’s version:
“Smokey and delicious; a deep complex flavour. Over rice, it would be a meal”.
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.
This is a wonderful chutney that I love with steak and that friends love with their curries. It’s a great way to use up pears in a bumper crop year and lasts a long time even after opening.
It looks lovely in the jar and makes a great gift.
However, after opening these you should swap the tin lid for a plastic one that is not susceptible to rusting. The vinegars can be quite aggressive with these sorts of preserves that are used over a long period of time.
Given that there are few things more disappointing than trying to bite into a pickle only to have it dissolve in your teeth, it’s worth taking the very few minutes to properly prepare for perfect plump and succulent satisfying pickles that snap.
In addition to these tips, make sure that all your ingredients are at the same hot temperature when you assemble the jars. Your boiling water bath should be properly hot, already at a rolling boil when you drop the jars into it and the jar contents should also be as hot as possible.
This is a cold pack recipe, so make sure that the brine solution is boiling at the ready to be added after the jars have been filled, and immediately before capping them.