Monthly Archives: September 2014

“Know what’s weird? Day by day, nothing seems to change. But pretty soon, everything is different.” Bill Watterson

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What do you do when you’re tired of the same old but everyone around you still insist on it. Make it different and wait for the backlash, or make it the same in a new way? After a summer of BBQ, (actually it’s a way of life around here), I get bored of the classic baked potato yet everyone still expects it to make a showing on the table.

Loaded Baked Potato SoupFall has hit quickly in Toronto and the chill is on us. The baseball season is at end and the playoffs are in sight. So using a ball euphemism, I decided to develop a baked potato curve ball.

Taking the task partially outside I created a Full Loaded Baked Potato Soup. Yes extreme, yes filling, and yes wonderfully satisfying. Each year we celebrate a Canadian Thanksgiving outside and on a farm in Northern Ontario. My responsibility, the tailgate! With the temperature dropping I think that this will make a good addition to the food so I decided to experiment first.

When making soup, I prefer to roast off my vegetables first instead of just sticking them in the stock to cook. To me it brings out more of the natural sugars and taste in the base flavour. So not to break my tradition, I roasted off 6 Russets and the carrots for my stock first. When they were soft and ready, I sautéed half an onion and celery in a large stock pot with olive oil until they were soft and translucent. Rough chopped 4 of the potatoes and the carrots and Added them to the pot with, garlic, salt and pepper and 3 bay leaves. Topped the whole thing off with 2 liters of chicken stock and let it simmer for an hour. I threw in two tablespoons of a BBQ rub that I had made to bring some of the outdoor spice and aroma to the soup.

After the hour the stock was blended down to a smooth consistency ( after taking out the bay leaves), placed back in the stock pot and put on low.  The remaining two potatoes were rough chopped into bit size pieces and joined the other happy elements in the soup.  Keep extra chicken stock around and if it’s too thick for you, thin it out to your liking with some extra.

Finished with sour cream, crisp fried bacon, chopped green onion, and shredded cheddar for the fully loaded part.  Take a look. It feels like soup to the mouth but tastes like a baked potato.

Putting a different spin or preparation on an old favourite is a way to break from the norm but still fill the need of the comfort you and your family get from the staple.

I remember a teacher from high school giving me instruction on how to look at a situation.

  1. Leave it the same.
  2. Remove it completely.
  3. Rearrange it.
  4. Take away from it.
  5. Add to it.

That’s how to keep an old favourite from creeping into mundane territory.

What can you do to your standard and give it new life?

Be well and eat well

Scott

PS. I think the family will like this at Thanksgiving!

 

 

 

 

10 Great Quotations for International Literacy Day

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Finishing a good book is more satisfying than finishing a good bottle of wine. You can always read a book again. You can’t re-drink the wine. Thanks for the great post.

Interesting Literature

Today is International Literacy Day! What better time, then, to celebrate some of the wisest, wittiest, pithiest, silliest, and most profound things that writers have ever said about literature and reading? The following are 10 of our personal favourites from the last 21 months of Interesting Literature.

‘A reader lives a thousand lives before he dies,’ said Jojen. ‘The man who never reads lives only one.’

– George R. R. Martin

Parents should leave books lying around marked ‘forbidden’ if they want their children to read.

– Doris Lessing

There is no surer foundation for a beautiful friendship than a mutual taste in literature.

– P. G. Wodehouse

Cat with book

There are books of which the backs and covers are by far the best parts.

– Charles Dickens

No entertainment is so cheap as reading, nor any pleasure so lasting.

– Lady Mary Wortley Montagu

One always tends to overpraise a long…

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The broccoli says ‘I look like a small tree’, the mushroom says ‘I look like an umbrella’, the walnut says ‘I look like a brain’, and the banana says ‘Can we please change the subject?’ Anonymous

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We are a comparing society. Coke verses Pepsi, Cascade verses Finish, Ford verses Dodge? We compare politicians, actors, restaurants, even bottled water? My parents, well really my mother always compared things in Canada to how they were in Scotland. “It’s not like it was back home”, or “The ones I grew up were much better than these ones.” There are few things in this world that are unique anymore and when one does surface, there are like products within weeks that we can offer up comparisons to.

Smoked lambWe do the same thing with food. Actually you have to admit these words have come out of your mouth or someone you know more than once. “It tastes like chicken to me.” You know you have. Chicken is like a blank canvas. It takes on the tastes and the profile of what and how we prepare it. Beef and pork can follow suit. Cooking is creative and flows with the artists, or chef’s hand, eye, and palate.

So here is my big caveat. Lamb! No matter how you prepare it, no matter what you enhance it with, the natural flavour of lamb always comes through. That why it’s my favourite protein. From curried to roasted, braised to stew, grilled or smoked you always know its lamb.

Some consider the flavour too strong, others consider it too earthy but I consider it unique and wonderful.

So today I offer you a slow smoked butterflied leg of lamb with roasted beets, Home grown beans with toasted almonds, and a kale and feta salad.

The lamb was rubbed with a mixture of olive oil, garlic, black pepper, Dijon mustard, rosemary, sage, mint and one anchovy. It was left in a re-sealable bag for 5 hours in the fridge and brought to room temperature before it hit the grill.

The Big Green Egg had the beets on to roast over pecan wood for 4 hours at 300f before the lamb hit the smoker. I placed a tin pan of water below the lamb and filled it with the same fresh herbs that were in the rub to give an aromatic moistness to the smoke. When it reached an internal of 150f I switched it to the hot gas grill for a quick sear on the outside for some charring. Left to sit wrapped in foil for 15 minutes and it was ready to devour.

I love lamb. It’s bold and subtle at the same time. Kind of like me : )

Be well and eat well.

Scott

 

They always say time changes things, but you actually have to change them yourself. Andy Warhol

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Life has changed.  For the better?  For the worse?  No answers here. Change is change and its how you deal with it. Let’s just say I’m happy.

Beef RibsI’ve been absent for a while and for this I apologize. My focus has been personal for the last few weeks. I’ve sold my house; my son has an apartment and a full time position embracing the world in a suit and tie. My daughter is back at college finishing her last year and I’m living with my girlfriend. Change no matter what it is is part of life. If you stay stagnant nothing happens and the world and any opportunity pass you by.  You have to make your world or the world decides to handle it for you.

So back to food. What we create and what we are capable of creating is matched by the effort we put into it. I recently took a job with a BBQ restaurant as a smoker. I would prefer Pitmaster, but I’ll take the title.  Cooking in an industrial setting is a little different than cooking for family and friends and the idiosyncrasies of a pellet smoker compared to my BGE is challenging. I like to match my meals with the wood I’m smoking. Fruit woods for pork, hickory or maple for poultry, and pecan or oak for beef.  Using one wood for all proteins is different for me but when you are cooking for the masses, you don’t really have an option.

Then there’s the forward thinking.  Smoking today for tomorrow. How many plates can we expect? What about the food truck’s needs.   How much can I fit in the smoker and not compromise the smoke circulation and temperature? It’s a dance I’m quickly learning.

So back to the food, again. The first thing off the BGE at its new home was beef ribs.  I’ve done them before and have always been disappointed. I finally realised my mistake. They’re not pork, they’re beef, they have different rules.  Beef doesn’t abide by the 3/2/1 system. They need lower and slower and no complex rubs. Just let the meat talk for itself and do what it needs to do. The rub was simple, kosher salt, black pepper, garlic and onion powder, and cumin. The first level of the membrane pulled off and smoked over pecan wood for 7 hours at 250f. Taken off when the meat feels like a balloon filled with water, soft and giving.  I wrapped them in foil and left them to rest. Just before serving I grilled them on the gas grill and basted them with a basic beer based sauce to caramelize the sticky goodness.I love my Beef Ribs!

I also served hickory smoked chicken wings too because it’s all about excess at this point. An avocado and edamame salad topped it off.

This was the first meal I cooked for my new blended family and to bring everyone together. I’ve said before food is love but maybe I should preface that, family is love and food is the binder that brings everyone together at the table. Making it special makes the days end special.

What are you doing tonight or this weekend? When was the last time you brought everyone together and talked about life? Think about it?

I’ll be updating a lot now that I’m settled in.

Be well and eat well.

Scott