Thursday, September 3, 2009
While I won't be Southern Alberta based in a few days, I still might continue the exploration and a documentation of it. Or maybe not. We'll see!
Monday, August 3, 2009
1 1/2 All Butter, Really Flaky Pie Doughs, divided, patted into thick rectangles, wrapped in plastic and chilled for at least an hour in the fridge
6 cups sour cherries, pitted (fresh or frozen will work; if frozen, defrost and drain first)
3/4 to 1 1/4 cups of sugar
1/4 cup cornstarch
Juice of half a lemon
Pinch or two of salt
2 tablespoons heavy cream or one egg, beaten with a tablespoon of water
1 cup confectioners’ sugar
1 to 2 tablespoons milk or water or 1 tablespoon water plus 1 tablespoon lemon juice
Preheat oven to 375°. In a large bowl, combine cherries, sugar, cornstarch, lemon juice, and salt. Stir to combine; set aside.
On a lightly floured surface, roll out the larger piece of dough into an 18-by-12-inch rectangle. I won’t lie: this can be kind of a pain because it is so large. Do your best to work quickly, keeping the dough as cold as possible (and tossing it in the freezer for a couple minutes if it softens too quickly; it is summer afterall) and using enough flour that it doesn’t stick to the counter.
Transfer to a 15-by-10-by-1-inch rimmed baking sheet, (pastry will hang over sides of pan). I went ahead and lined mine with parchment, just to ensure I’d be able to easily lift it out. Pour cherry mixture into lined baking sheet; set aside.
On a lightly floured surface, roll out remaining piece of dough into a 16-by-11-inch rectangle. Drape over filling. Bring bottom pastry up and over top pastry. Pinch edges to seal. Using a fork, prick top crust all over. Brush with heavy cream or egg wash.
Bake until crust is golden and filling is bubbling, 40 to 55 minutes. Transfer to a wire rack until just warm to the touch, about 45 minutes.
In a medium bowl, stir together confectioners’ sugar and milk, water or lemon juice (or combination thereof) until desired glaze consistency is achieved. Use a spoon to drizzle over top. Serve warm or room temperature.
I haven't made a pie before because I've always just been intimidated by the whole process, but it wasn't nearly as much work as I had imagined. Even making the crust was so simple! I used the smallest portion of sugar of the increment listed so it wasn't too syrupy and still tart. Unfortunately, even though it tasted delicious, it wasn't much to see once it was done baking so I only have a photo of it pre-bake!
Wednesday, July 15, 2009
(Recipe adapted from Smitten Kitchen)
1/2 cup fresh green peas
1/2 cup coarsely grated carrots
1/2 cup shredded cabbage
2 tablespoons finely chopped scallions
2 teaspoons finely minced fresh ginger
2 minced cloves garlic
1 tablespoon soy sauce
1 tablespoon hoisin sauce
2 teaspoons toasted sesame oil
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
35 to 40 small wonton wrappers
1/3 cup water
Add the peas, carrots, cabbage, scallions, ginger, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes.
Wednesday, June 17, 2009
Friday, June 5, 2009
Sunday, May 31, 2009
- 3 tablespoons all-purpose flour
- 1 large egg
- 2 teaspoons vegetable oil plus additional for cooking crêpes
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon finely chopped fresh dill
Blend milk, flour, egg, and 2 teaspoons oil in a blender until smooth. Add chives and dill and pulse 1 or 2 times to just combine. Chill batter, covered, 30 minutes.
Stir batter to redistribute herbs. Lightly brush a 10-inch nonstick skillet with oil, then heat over moderately high heat until hot but not smoking. Holding skillet off heat, pour in half of batter (1/4 cup), immediately tilting and rotating skillet to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Return skillet to heat and cook until crêpe is just set and pale golden around edges, 10 to 15 seconds. Loosen edge of crêpe with a heatproof plastic spatula, then flip crêpe over carefully with your fingertips. Cook until underside is set, about20 seconds more. Transfer crêpe to a plate. Make another crêpe in same manner, brushing skillet again with oil.
Hollandaise Sauce (from Vegan YumYum)
1/2 Cup Sliced Raw Almonds
1/2 Cup Hot Water
2 Tbs Earth Balance
2 tsp Lemon Juice
1/4 tsp Salt
2 Tbs Nutritional Yeast, optional (or 1/4 tsp turmeric for color)
1/2 tsp Dijon Mustard, optional
Place all ingredients in a blender and blend until extremely smooth.
Asparagus and Salmon Filling
Freshly ground salt and pepper
Preheat oven to 375 degrees F. Line a baking sheet with tinfoil. Trim ends of asparagus, and cut in 1 inch pieces. Add both salmon and cut asparagus to lined baking sheet. Drizzle asparagus and salmon with a bit of olive oil and sprinkle with salt and pepper. Bake for about 15 minutes, or until salmon and asparagus are cooked. Don't over cook the asparagus - it may be necessary to pull them from the sheet before the salmon is done.
Lay a crêpe flat and add salmon and asparagus to the center. Drizzle with hollandaise sauce, and fold over sides of crêpe. Enjoy!
Friday, May 29, 2009
Wednesday, May 20, 2009
Most of the information came from the Alberta Farmers' Market Association webstite, where you can find a full listing of markets in every area of Alberta.
Bow Island Farmer's Market
When: Fridays, 2:00pm - 4:00pm
July 10 - September 18, 2009
Where: Golden Age Centre, 206 - 5th Avenue E
Brooks Farmer's Market
When: Thursdays, 3:00pm - 6:00pm
May 7 - October 8, 2009
Where: Kinsmen Rodeo Grounds, 7St SE
Cardston Farmers' Market
When: Thursdays, 11:00am - 2:00pm
June 25 - Sep 3, 2009
Where: Charlie Cheesman Ice Centre, 339 Main A Street
Clarasholm Farmer's Market
When: Wednesdays, 3:00pm - 6:00pm
July 2 - September 10, 2009
Where: Claresholm Arena
Cochrane Farmer's Market
When: Saturdays, 9:00am - 1:00pm
June 6 - September 26, 2009
Where: Cochrane Ranche, Highway 1A near Highway 22 intersection
Drumheller Farmer's Market
When: Saturdays, 9:30am - 1:00pm
May 9 - September 26, 2009
Where: Drumheller Coop (Greentree Mall), 555 Highway 10 E
Fort Macleod Farmer's Market
When: Thursdays, 3:00pm - 6:00pm
July 16 - September 17, 2009
Where: Curling Rink, 235-21 Street
Hanna Farmer's Market
When: Fridays, 10:30am - 2:30pm
June 5 - September 25, 2009
Where: 400 Pioneer Trail - Round Up Centre
Medicine Hat Farmer's Market
When: Saturdays, 9:00am - 1:00pm
May 23 - October 3, 2009
Where: Cypress Centre, 2055 21 Ave SE
Milk River Farmer's Market
When: Fridays, 1:00pm - 4:00pm
June 9 - September 8, 2009
Where: Heritage Hall, Main Street
Okotoks Farmer's Market
When: Fridays, 4:00pm - 7:00pm
July 3 - September 25, 2009
Where: Okotoks Country Living
Strathmore Farmer's Market
When: Fridays, 3:00pm - 6:00pm
June 19 - September 11, 2009
Where: Strathmore Ag Exhibition Grounds
Taber Farmer's Market
When: Thursdays, 6:30pm - 8:00pm
July 10 - September 25, 2009
Where: Taber Agri-plex
Vauxhall Farmer's Market
When: Tuesdays, 7:00pm - 9:00pm
August 11 - September 22, 2009
Where: Community Complex