One of the healthiest foods on Earth. Preserved.

I never would have thought that summer BBQ’s would match up so well with Asian inspired salads.
I’ve tested this recipe a few times now at a few outdoor gatherings and I have to tell you, it held up pretty well beside the best of potato salads.

I’ve had this rice in my pantry collection for a while, you see I have a nasty habit of food shopping. Yes, admitted, I have more varieties of grains than summer sandles, which is so goes against all that is womanly. I just can’t help it though. Who knew there were so many types of quinoa, couscous or rice to be had and to hoard?

Black, or Forbidden Rice is an Asian heirloom variety of rice that is not glutenous and is very high in fiber as well as iron. It’s Forbidden name comes from it traditionally being served to the Emperors of Ancient China, thus being restricted from common consumption. Now, of course it can be found and even trademarked by a few different rice producers, sold in popular grocers and heath food stores.

Word to the wise though, check over your rice as you would lentils for forbidden objects, like pebbles. It’s heirloom and wholesome, right down to the ground it’s grown and what can get into it.

FORBIDDEN ASIAN BLACK RICE SALAD

2 Cups Black Rice, picked over
3 Cups Water
1 Yellow Pepper, finely diced
1 Red Pepper, finely diced
1 Large Carrot or a Handful of Baby Carrots, cut into matchsticks
3 scallions (green onions), finely chopped
Handful Thai Basil, about 10 leaves chopped

DRESSING

1/4 Cup Sesame Oil
1/4 Cup Soy Sauce
1 Tablespoon Freshly Grated Ginger, about a 1 inch knub
1 Clove of Garlic, finely minced
Zest of One Orange
Juice of One Lime
3 – 4 Tablespoons Agave Nectar, or to taste depending on how sweet you like things

Combine the sesame oil, soy sauce, ginger, garlic, zest, lime juice and agave with a whisk or a hand immersion blender until smooth. Reserve.
Check the rice over for pebbles or other impurities.
Rinse the rice, then leave it to soak for about 5 minutes. Drain well and add to a large sauce pan with a tight fitting lid.
Cover the rice with the 3 cups of water and bring it to a boil, stirring occasionally.
Reduce the heat for a low simmer and cover for about 25 minutes.
Remove from the heat and leave it covered for another 5 – 10 minutes.
Fluff with a fork and transfer the cooked rice to a large mixing bowl.
Drizzle over the prepared dressing then add the diced pepper, carrot, scallions and basil.
Toss well to combine the vegetables with the rice.
Garnish with additional citrus zest or basil leaves if desired.
No need to cool. Best served at room temperature, making it a perfect summer outdoor salad.

From my fractional polish heritage, I was so lucky to have been included in my sister in laws family Christmas Eve tradition.

Once horrified by the memories of beet soup with homogonized milk, that puce nightmare was no comparison to the hard work and detail which had been presented before us to gobble up.

The bright colour and warmth of this simple, smooth broth sets the perfect stage for the celebration ahead. Borscht is may be peasant food, but like it’s counterparts, it is pure comfort. Served as the first course during the Christmas Eve feast with miniature mushroom filled pierogi packages called uszka, this wonderful tradition becomes the delight of the Holiday table.

RED BORSCHT WITH PORCINI MUSHROOM PIEROGIES

4 Beets, trimmed and scrubbed
1 Tablespoon Vegetable Oil
2 Cloves Garlic, minced
1 Onion, roughly chopped
1 Carrot, roughly chopped
1 Stalk Celery, roughly chopped
2 Cups Shredded Red Cabbage
3 Sprigs Thyme
1 Tablespoon Lemon Juice
1 teaspoon Sugar
1 teaspoon Salt
Freshly Cracked Pepper, to taste
9 Cups Water
3/4 Cup Reserved Mushroom Liquid, see below

Trim and scrub the beets, leaving at least 1″ of stem.
Loosely wrap them in foil and roast in a 400ºF oven for 1 hour, or until fork tender.
Once the beets are cool enough to handle, trim the stems and peel. Chop the beets into small cubes.
In a large stockpot, heat the oil and sweat the onion and garlic.
Add the chopped carrot,celery and beets.
Top with the water, thyme sprigs, salt and cabbage.
Bring the pot to a rolling simmer and cook until the carrots are soft; about 40 minutes.
Strain the soup through a sieve into a new stockpot.
Pour the reserved mushroom liquid through a cheesecloth and add along with the fresh pepper, sugar and lemon, adjusting salt and other seasonings if and where necessary.
Keep warm on a low heat until ready to serve.

PORCINI MUSHROOM PIEROGIES

1 Cup Dried Porcini Mushrooms
1 Cup Boiling Water, or enough to cover mushrooms
1 Tablespoon Olive Oil
1 Clove Garlic, minced
1 Leek, white and light green parts
1/4 teaspoon Dried Thyme Leaves
1 teaspoon Fresh Parsley, finely chopped
Pinch of Salt and Pepper

Pour the boiling water over the mushrooms to reconstitute. Let them sit for about 30 minutes.
Strain and reserve liquid.
Trim, rinse and finely chop the leeks.
Heat the oil in a large sauté pan.
Add the leeks and garlic, sautéing until soft.
Finely chop the mushrooms and add to the leeks along with the thyme, salt and pepper; sauté for 2 minutes more.
Remove from heat and add the parsley.
Cool mixture and make the dough.

PIEROGI DOUGH

2 Cups Unbleached All Purpose Flour
2/3 Cup plus 2 Tablespoons Hot Water
2 Tablespoons Olive Oil
Pinch of Salt

Add the flour and salt to the bowl of a food processor.
With the motor running, add the oil and drizzle hot water through the feed tube just until the mixture comes together as a dough. (You may not end up using all of the water.)
Cut the dough in half, cover and let it rest for 5 – 10 minutes.
Roll out the first piece of dough about 1/8″ thick.
Cut 2″ rounds and either using a pierog/ravioli press or by hand, add a small amount of the mushroom filling to the center.
Dampen the edges, fold the dough in half and seal tightly.
You may either pinch the two opposite edges together to create the uszka’s “tiny ear” appearance, which also resembles tortellini or leave the edges flat.
Repeat with the remaining dough.
To cook, drop the pierogies into rapidly boiling water for about 3 -4 minutes, removing them once they float.
Add the pierogies to the borscht just before serving.

I love latkes. It’s almost bad, how much I like latkes. A holiday tradition usually brings sharing and that might be my biggest problem. To date the best solution I’ve had is to make them smaller so I have more. That way it takes me a little longer to eat them and gives others a chance to snag one.

Usually served on their own with a choice of apple sauce or sour cream on the side, I wanted to offer something with them to dress them up, especially when served as an appetizer. Slathered on a plate, I like the sour cream option, but there’s something about the salty grease that goes so well with a little tartness.

For platter passing, otherwise known as sharing, I conjured up my own applish sauce, just a little fancier for the Hoildays. I added the glimmer of pomegranate to quince to make this tart and spicy relish.

It was pretty good. I ate the whole plate.
… But after I was done, I thought I might just make another batch, maybe even double it – to share.
The relish in a little jar tied with a red bow, might just make a pretty sweet hostess gift.

EGGLESS POTATO LATKES

4 – 5 Yukon Gold Potatoes, 2 -2 1/2 Cups grated
1 Small Onion, finely diced
1 teaspoon Baking Powder
1 teaspoon Arrowroot Powder
3 Tablespoons All Purpose Flour
1/2 teaspoon Salt
2/3 Cup Oil for Frying (more or less)

Peel and grate the potatoes and squeeze as much moisture from them as you can.
Add them to a large bowl, along with the finely dice the onion.
Sift the baking powder, arrowroot and flour.
Dust the dry mix along with the salt, over the potatoes, stirring while you add to incorporate it evenly.
Heat half of the oil in a large sauté pan over a medium-high setting.
Either with your clean hands or spoons, shape the potato into a 2″ diameter ball, again squeezing excessive liquid, if necessary. Lightly pat the finished ball to flatten once it’s added to the heated oil.
Repeat to fill the pan and fry for about 5-6 minutes on each side or until crisp and golden.
Drain latkes of oil over brown bags and paper towels.

Serve with Pomegranate Quince Chutney, apple sauce, or sour cream.

POMEGRANATE QUINCE CHUTNEY

1 Quince, peeled and roughly diced
1/2 Cup water (give or take)
1/8 teaspoon Freshly Grated Nutmeg
pinch Cinnamon
2 Cloves
2 Tablespoons Brown Sugar
1 Tablespoon Orange Balsamic Vinegar*
1/4 Cup Pomegranate Seeds, 1/2 Pomegranate

Peel and dice the quince into 1/2″ cubes.
Add the quince to a small saucepan and cover with just enough water to submerge.
Simmer over a medium-high heat until just tender; about 8 – 10 minutes.
Remove from the heat. Add the quince, along with the remaining water, to a sauté pan.
Continuing over a medium-high heat, sauté the quince, adding the cloves, cinnamon and nutmeg.
Once the liquid has reduced, add the brown sugar and balsamic vinegar.
Lower the heat to medium and simmer to create a syrup; 1-2 minutes.
Add the pomegranate seeds and continue to simmer to release the juice.
Remove the chutney from the heat, find and take out the cloves, then gently mash with a fork. (Watch for pomegranate juice, it stains.)
Serve a top latkes or other savory dishes as a condiment.

*If you don’t have orange balsamic vinegar, you may try substituting regular balsamic with the zest of one orange; about a teaspoon.

Just remember to pack a lunch.

On a recent road trip along and down the eastern United States, I was amazed to see what my food choices were. I mean, I had realized I was out of my element and that there certainly were some wonderful places out there but without a way to find them, my diet was in a little jeopardy. I wanted to embrace my adventures, as I always do, I had an open mind. I didn’t think it could really be all that bad. Realistically, I didn’t expect to find all that wonderful of dining options right off the interstate highway but what I was surprised to see that even when venturing into neighboring towns, the good ‘ole Mom & Pop’s were still tough to track down.

A few of the chains had options, however upon serving they were often ladled with sauces or sprinkled with uninvited “bacanned” bits, for extra flavor. My best attempt for eating locally, even at a chain was surprisingly good, other than the unexpected requirement to remove the batter that covered just about every element of my beige meal. However taupe, beneath the batter, my okra was fresh, bright and delicious. I was hoping my future was looking brighter, even if it was hidden under a spattering of grease.

Beyond the orange juice machine, waking up in the dark began to take on a whole new meaning. Carbs, caffeine and fat were the highlight of my “Eat Here Free” breakfast. I suppose we all get what we pay for, right?

It’s amazing to me that in this current North American health and obesity crisis that more people wouldn’t choose to take a stand. Wholesome foods aren’t all that expensive, considering they are a lifeline. Although it is assured by government agencies or other wise that the less healthy, modified or other wise generic foods remain more readily available. It makes me wonder if they are without foresight or if they truly have some grand master plan. For some reason, through taste buds or pure laziness, we would rather stand by and take what we are fed, just like how we now feed our cattle. Sweet treats are great, I’ll be the first to say that, but for breakfast? When and how did we allow this to become the norm?

Doesn’t anyone other than the right wing, foodaholic types like me, recall documentaries like, Sicko, Supersize Me, or books like Omnivore’s Dilemma? Fast food outlets like McDonald’s have our addiction to fat and salt wrapped up. They’ve got it hot and ready to order all while they’re eating up single run shops struggling to compete; and we’re paying them to eliminate our choices.

Coffee line ups and a deep fried lunch have become the common American feed lots and we line up in drive thrus droves to the eat the slop.

Poor planning, plain hunger, on the road, vacation eating splurges? Sure. It’s just when the other choices are virtually eliminated, it’s difficult not to become nervous. What are we doing to ourselves? Where did the choices go? We are still in control. Or are we? It is just sad to think that until suitable options can be found we are better off just packing that lunch.

Image credit.

Wouldn’t it just be the way, when I was confronted with this and a box of dusty, old canning jars:
“I’m presuming I can finally recycle these?”

We were down in the basement purging of it’s overwhelming accumulation to free up movement to the laundry and the like. By the dust streaks, one could obviously conclude I hadn’t done much in the way of preserving for some time. As fate would have it, upon conceding to the disposal, my neighbour showed up with more jars. Then the strawberry season was heavenly, peach baskets were sweet and overflowing and the Mennonite farmer at the market, had the crispest, greenest basket of miniature cucumbers I’d seen.
They were calling my name – I swear to you, they were.

As far as I can remember back I’ve been a bit of a pickle connoisseur. Kosher Dills, Polski Ogorkis, Baby Dills, Cornichons… I even remember the market unveiling of Vlasic’s extra crunchy pickles.
Man, what a breakthrough.
I can clearly recall a monstrosity of a pickle found, I believe Strubs. Being about six, it was probably the size of my foot, I kid you not. This of course encouraged me to dig this, the largest pickle I’d ever seen, out from the jar. Besides, if anyone was going to go down as conquering this cuke, it would be me. Slowly but steadily, I devoured the soft, briney interior. My temporary embalming only ceased by my bedtime and the numbness in my mouth. I even recall carefully wrapping that treasure, carefully, and storing it away for morning.

Since then, the best pickles ever were from the same family who sold me the cucumbers this year to begin with. Even with pickles, good ingredients are still important. Size is also important, as I’ve long since abandoned volume for numbers. A perfect pickle is garlicky, dilly, crisp, small and must applaud all grilled cheese sandwiches they accompany flawlessly.
I’m just beginning to be able to open my stock of pickles and enjoy the harvest. Preserving is great fun. It’s really not the mess you’d imagine it to be. Plus a payoff that continues months on, is so worth it.

If you’d like to read of other savory preserved summers, visit The Passionate Cook for a round up of sealed greatness.

There’s something about people with dirty fingernails offering me food. I would never dream of it anywhere indoors, but along a strip of folding tables, with the sun warming my back, that’s a entire other story.

It’s something to give food a life cycle and appreciation to the soil stained person who cared for it up until the moment of exchange. It not only makes me want to continue to do the food justice but it’s very nice to have an outlet that can still remind us where real food comes from.

The late summer market is filled with just about everything you can imagine. The hardy vegetables are out as well as the return of some of the cooler spring like produce. You’d think that I’d know what to expect, but from the same vendor with the beets, came a wonderful, alien like surprise.

I’ve had the green variety but the purple kohlrabi that greeted me at her table was delightful. Considering my purchasing patterns at the market in the past, I was destined to take this bulbous, multi-stemmed, crazy leafed, vegetable home for my very own. The stems some what reminding me of dragon fruit, kohlrabi, directly translated is cabbage-turnip. I would say it resembles a red cabbage the most, but with a much milder, less peppery flavour. It might look a little bit on the alien side with it’s tentacle like stems, but to let the scary appearance break your nerve. These vegetables are actually quite delicate and versatile. I chose to incorporate them raw into a salad, but I’ve read roasted, sautéed and steamed recipes and they all sound great.

GRANNY SMITH’S KOHLRABI SALAD WITH CREAMY CURRY DRESSING

1 Purple Kohlrabi
1 Granny Smith Apple
6 Cups Baby Spinach
1/4 Cup Dried Cranberries
1/2 Cup Pecan Halves

DRESSING
3 Tablespoons Silken Tofu
Juice of One Lemon
1/8 teaspoon Salt (pinch)
1 Tablespoon Extra Virgin Olive Oil
1/4 teaspoon Dijon Mustard
1 1/2 Tablespoons Maple Syrup
1/2 teaspoon Hot, Yellow Curry Powder

Combine the dressing ingredients in a blender or with a hand immersion mixer until smooth.
Taste and adjust salt, if necessary.
Trim the kohlrabi of all it’s stems and bottom.
Cut the kohlrabi and apple into 1/8″ thick slices, then cut again into 1/8″ matchsticks and toss with the cranberries and pecans.
Place about a one cup handful of the spinach on each serving plate and top with the fruit, nut and kohlrabi mixture.
Drizzle over equal amounts of dressing, just prior to serving.

Serves 6

But that was before a trip to New York where I’d stood in a line, a long line; could you even imagine, in New York?
However, I was prepared, I had my money ready, but I still couldn’t decide. I was at Al’s Soup Kitchen International, so the last thing I wanted was someone shouting the theatrical “no soup for you” at me.
It was hot and I was next. I love lobster and after a night before at City Crab, I was eying the lobster bisque. The stress and unseasonable warmth made my cash moist in my clutched hand. I swallowed hard when I heard the famous and firm “next” and before I knew it my brain made a quick decision and I blurted out for the gazpacho.
This was my voice – I heard it. What had I done? I wanted the bisque not the cold vegetable soup. But obeying the signs, I had my money ready and moved immediately to the left after ordering.
I paid, I moved and waited – briefly.

I found a rock in Central Park where I could perch and people watch. In the few blocks it took to walk there, I’d decided to embrace my gazpacho like a true New Yorker, I owned it. It was mine now, so I was going to like it, no matter what.

All perfect in a brown bag, it had come with bread, fruit, napkin, cutlery, even a little chocolate – how sweet. This guy couldn’t have been as bad as everyone made him out to be. It looked good. It smelled good. But cold, raw and fresh just didn’t seem like soup and I just couldn’t get my mind around the notion. Tomato soup is so with a grilled cheese in November, at least in my mind.

I’d closed my eyes and hoped for the best. And, by God, it was one of the best, most perfect things I’d could have ever tasted. The shock it sent my mouth into was utter craziness. It was refreshing for the hot spring day but it still had enough kick to make me sweat, as the spice of the peppers warmed up my mouth. It was awesome.

Soup has always been an amazing food. It’s comfort food, scrap food, soul food – personal food. It’s a dash of this and a use up of that, it’s taste it then add a bit more. I’ve been trying to recreate that flavour of Manhattan on a hot day all to myself and up until now, I never really could.

It was still a bit of this taste and try some more of that but I just knew when I went for that first taste and I still closed my eyes trying not to forget it was cold. I’m still always nervous eating cold soup. I know now that it can be good it’s just that my brain is being played such a trick as I occasionally find myself blowing on it before slurping the spoonful.
It had the fresh heat from the tiny crunch of the slivered jalepeño and the soothing burst of cool from the flecks of cucumber and tomato making this soup, so summer perfect.

Next.

SUMMER GAZPACHO

1/2 White Onion
1 Clove Garlic
1/2 Jalapeño Pepper, seeded
1 Yellow Bell Pepper
3 Large Field or Beefsteak Tomatoes
1 English Cucumber, seedless
1 – 28 oz Can of Diced Tomatoes with juice
3 Tablespoons Red Wine Vinegar
3 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Fresh Italian Parsley
1 Tablespoon Fresh Oregano
1/4 teaspoon Sea Salt and Freshly Ground Black Pepper, to taste
1 Avocado, diced

In a food processor, finely chop the onion and the garlic, followed by the jalapeño pepper.
Core and chop the tomatoes, add to the processor.
Roughly chop the cucumber and seed the yellow pepper; add the 3/4 of the cucumber and pepper to processor.
Add the remaining tomatoes with juice, cucumber, yellow pepper, vinegar, oil, herbs, salt and pepper; pulsing only to combine, leaving some finely chopped vegetables.
Taste and add salt, if necessary.
Chill prior to serving.
Garnish with the diced avocado.

Serves 8

After so many sweet peaches I wanted something savoury. To get over the top of the mid-week peach, I decided on a chutney. Perfect along side anything roasted, grilled, atop some chèvre on a cracker, or as individual tarts with pistachio and parmigiana. You can make it as spicy as you’d like, or even double the recipe, it’ll last for a while in the fridge.

SPICED PEACH CHUTNEY

2 Tablespoons Olive Oil
1/4 Cup Red Onion, finely chopped
3 Slices Candied Ginger or 1″ fresh ginger, grated
1 Clove Garlic, minced
Juice and Zest of One Lemon
1 Tablespoon Red Wine Vinegar
1 Tablespoon Brown Sugar
3 Peaches, peeled
1 Green Scallion
1/4 teaspoon Sea Salt
1/4 teaspoon Coriander Seeds
1/4 teaspoon Red Pepper Flakes, or one dried, red chili
3 Peppercorns
1/4 teaspoon Dried Cumin

Heat the oil in a large sauté pan.
Peel and finely chop the onion and sauté until translucent; about 3 – 5 minutes.
Peel and cube the peaches into small, bite sized pieces.
Using a mortar and pestle, crush the ginger, coriander, chili and peppercorns.
Add the garlic, spices and salt to the onion, followed by the peaches and sugar.
Once the peaches have begun to release their juices, add the vinegar and finely chopped scallion.
When the chutney has thickened, remove it from the heat and adjust any necessary seasonings.
Cool slightly and store in a seal able container or jar in the refrigerator.