100 replies to this topic

[Abra]

That's a beautiful cut on the squash, Ann. That whole dinner looks delightful.

[Ann_T]

Thanks Abra.

We spent the day over on the Saanich Peninsula. Just got home and still need to download pictures off the camera and make dinner. But I thought I would share a picture of the bagels I baked early this morning.

[MarketStEl]

Looking at the recipes you gave upthread for the escargot appetizers and the mushroom and blue cheese soup, my first reaction is:

It all looks so great and it all sounds so simple!

How much time is required to do the prep work and actual cooking for these dishes? As I get home right around the time the local evening newscasts begin during the academic year (this month, I'm lucky to make it home in time for Jeopardy!), I'm interested in creative fare that doesn't take much effort to prepare, or to interesting things that I can get a head start on before going to work (aside from dishes you just toss into the Crock-Pot, set and forget).

I'm very much interested in turning Hamburger Helper (even though my partner loves it) into a last resort for those days when I come home dog tired and really don't want to cook.

MarketStEl, some soups are quick and easy to make. That mushroom soup would be one of them. Cream of cauliflower, cream of broccoli or asparagus are also soups that can be made in 30 to 45 minutes.

The escargot are a little more time consuming, but you can do some of the work ahead of time. Make the toasted bread cups the night before. Just use regular white "cotton batten" bread. Cut off the crust and flatten the bread with a rolling pin. Cut out rounds using a biscuit cutter and fit each one into a buttered mini muffin/tart tin. Brush with melted butter and bake in a 350 oven until toasted. You could start the sauce in the morning. Prepare it right up to the stage just before you add the cream. Then when you get home from work all you have to do is add the cream and the escargot and the cheese or butter depending on what you are using.

That chicken dish can be made ahead to. These are great for a dinner party because they can be made much earlier in the day. You can stuff them and then refrigerate them until you are ready to cook them.

OK, next question:

Besides mushrooms, what goes into mushroom duxelles?

I could never be a vegetarian, but I do love my vegetables.  Almost all of them, except for carrots and parsnips.  After I took the picture I gave my carrot to Moe.

Ever tried carrots with honey or brown sugar?

I'm not saying that will turn you into a carrot convert, but they take well to the sweet stuff.

[H. du Bois]

H du Bois,  You are right that not all Wegmans are created equal.  But most of them were still a step-up from the Tops and Quality that were the two major grocery stores in the Dunkirk area.  I lived right on Lake Erie, and it was about the same distance to Erie, PA as it was into Buffalo. So I would just as often to go the Wegmans in Erie.  It was one of the better Wegmans.  The one in Jamestown was pretty good too.

Oh Ann, I agree with you utterly that it's heads above the other chains. In fact I'd venture to say that it's the best American grocery chain I've seen. I just think that people hearing about Wegman's from eGullet would assume (as I did), that there'll be D'Artagnan sections. splendid cheeses and fresh morels at each one. Alas, there aren't.

I'd meant to ask you about the squash you'd served. Was that summer squash, and if so, how did you cut it, and how did you cook it? Summer squash is one vegetable I haven't been able to get past because it's just a bit of peel around watery mush, in my experience. What I see in your photo doesn't look like it's lost its texture at all.

Homemade bagels, wow!!!

[Spesh]

Hi there Ann!

Tony here. Got your E-mail. Thanks so much.

Your blog is wonderful. The photos are mouth-watering, particularly the veal shank.

I had no idea there were markets here on Moss or in James Bay. Huh. You learn something new every day.

Keep up the hard work. Can't wait to see what else you have in store for the week.

[Ann_T]

OK, next question:

Besides mushrooms, what goes into mushroom duxelles?


For the duxelles, just saute some shallots and garlic with the finely chopped mushrooms,in butter and when the liquid has evaporated add some fresh bread crumbs,  a little heavy cream. and season with salt, pepper and some herbs. I used basil but tarragon is another good choice.  Simmer until thick.  Then set aside until you are ready to use.  If you are stuffing the chicken in advance, make sure the mushroom duxelles is cool before using.  If you are going to cook the chicken immediately then it doesn't matter if the muchroom mixture is still warm.

I could never be a vegetarian, but I do love my vegetables.  Almost all of them, except for carrots and parsnips.  After I took the picture I gave my carrot to Moe.

Ever tried carrots with honey or brown sugar?

I'm not saying that will turn you into a carrot convert, but they take well to the sweet stuff.

No chance I'll ever like cooked carrots. I often roast and glaze them in brown sugar or honey or maple syrup for Moe. But it is actually the sweetness of the carrots that i don't like. I can eat them raw. But they wouldn't be my first choice for a snack.

I'd meant to ask you about the squash you'd served.  Was that summer squash, and if so, how did you cut it, and how did you cook it?  Summer squash is one vegetable I haven't been able to get past because it's just a bit of peel around watery mush, in my experience.  What I see in your photo doesn't look like it's lost its texture at all. 

Homemade bagels, wow!!!

H. du Bois, I cook summer squash/zucchini the same way. Just cut the squash into 1 1/2 to 2 inch logs and then cut the logs in half horizontally. Then I just use a knife to carve a little off the edges, rounding them. I steamed the squash until it was almost tender and then tossed them with some butter/olive oil and a little garlic.

Hi there Ann!

Tony here. Got your E-mail. Thanks so much.

Your blog is wonderful. The photos are mouth-watering, particularly the veal shank.

I had no idea there were markets here on Moss or in James Bay. Huh. You learn something new every day.

Keep up the hard work. Can't wait to see what else you have in store for the week.

Hi Tony, the James Bay Market didn't have many produce vendors when I was there last week, just mostly crafts people. But the Moss Street market has a number of produce vendors, all organic I believe. Lots of crafts people there too. It opens at 10:00 and people line up in front of their favourite vendors waiting for the bell to go off.
You should check out the Duncan Farmers Market. It is one of the better ones.


I decided for "picture" sake to take the Mill Bay Ferry over to Brentwood rather than drive down through the Malahat. We almost made it too. This is a small ferry that only holds 18 cars. Apparently we were number 19. We would have had to wait for over an hour for the next ferry so we ended up driving after all. So no pictures from the ferry.

First stop was at the Church and State Winery. We tasted 4 of their wines and bought a couple of bottles of their Chardonnay. Wasn't terribly impressed with the others.

This is a picture of their vineyard.



Next we stopped at Marley Farm Winery. Fun place. Wasn't able to taste everything but I bought some of their dessert wines. Forgot to take a picture.

We stopped at The Bakery for lunch. Almost forgot to take pictures.

Sandra had the Meatloaf Sandwich and I had a Egg Salad Sandwich and a cup of their mushroom soup. Everything was homemade, fresh and very good.






Next we drove into Sidney and wandered around the harbour for a bit. Beautiful view of Washington's Mt. Baker today.






We decided not to hang around until the evening market opened and instead stopped at one of the roadside stands and picked up some fresh corn. The first of the season . And it wasn't even island corn. It was from the mainland. Chilliwack. I should apologize in advance for dinner. We didn't get home until close to 5:30 and all we ended up having was corn on the cob and I also made a corn and potato chowder.

Driving home I pulled off at one of the lookout points in the Malahat and took a couple of pictures. You can see Mt. Baker in the background again.









I did make dessert though. I had a loaf of chocolate bread in the freezer that I made a while ago and I used it to make a chocolate bread and butter pudding and served it with a custard sauce.

[Pan]

Ann, I always enjoy your photos in the Dinner thread, so I knew I'd enjoy the food photos in your blog, but I didn't realize just how breathtaking the island where you live is. Carry on!

[Jean Blanchard]

Just had to add that your pictures are fabulous. You have a real talent for taking just the right angles, lighting, etc. Your cooking abilities are not bad either! Wish I had time to get back to making bread and bagels like I used to when I was a stay at home mom. Something to look forward to when I retire!

[Marlene]

I did make dessert though.  I had a loaf of chocolate bread in the freezer that I made a while ago and I used it to make a chocolate bread and butter pudding and served it with a custard sauce.

See, this is exactly what I mean. I want to make this now, and I'm not even a big dessert eater. Would you share this recipe?

[BryanZ]

This blog continues to be so elegant and pretty. Great food, too.

[Abra]

Since we're usually seeing Mt. Baker from the south, it's nice to get it from your perspective.

I can't believe that even you guys have semi-local corn already. I am desperate for corn, and haven't seen anything from within 300 miles so far this year. I'll be up in Vancouver this weekend, and might have to resort to eating some there.

[ludja]

...
I can't believe that even you guys have semi-local corn already.  I am desperate for corn, and haven't seen anything from within 300 miles so far this year.  I'll be up in Vancouver this weekend, and might have to resort to eating some there.

Hey--others envy your bountiful supply of beautiful blueberries, currants, etc. It's worth waiting a few more weeks for corn!

Chocolate bread and butter pudding...yum. Thanks for a beautiful blog, Ann_T!

Edited by ludja, 21 July 2006 - 08:23 AM.

[Ann_T]

See, this is exactly what I mean.  I want to make this now, and I'm not even a big dessert eater.  Would you share this recipe?

Marlene, I posted the recipe for the Bread and Butter pudding over on Recipe Gullet.

Here is a better picture. I made it in individual ramekins a few months ago.




For breakfast I toasted one of my bagels and topped it with sliced tomatoes with lots of fresh ground pepper and my favourite salt (Murray River Salt from Australia).

[Verjuice]

That looks like something I could happily eat every day for the rest of my life.

[saskanuck]

Ann, this is a wonderful blog, and I would love one of those poppyseed bagels right now. Bagels are something that I've never made, although I should one of these days.

I never did join gardenweb, so I didn't have a login there. I used to poke around there and read every once in a while.

Your pictures are spectacular.

[saskanuck]

Ann, this is a wonderful blog, and I would love one of those poppyseed bagels right now. Bagels are something that I've never made, although I should one of these days.

I never did join gardenweb, so I didn't have a login there. I used to poke around there and read every once in a while.

Your pictures are spectacular.

[mizducky]

Fabulous food--those bagels are gorgeous. And once again I'm feeling wicked homesick for the Pacific Northwest.

[FabulousFoodBabe]

Ann, I don't know what's more beautiful: the scenery or your food! Thank you for taking me to an area I've never seen firsthand. Glorious blog.

[H. du Bois]

Beautiful food, beautiful photos, beautiful countryside ... I think I'm going to up stakes and move to your side of the continent.

[Ann_T]

It was really hot here today and the heat has been affecting my internet service. It has been off more than it has been on today. So I'm going to try and post while it is actually working.

We drove around the Cowichan Valley this afternoon stopping at a couple of wineries and having lunch at the Merridale Estate Cidery in their La Pommeraie Bistro. We sat out on the patio and sampled two of their ciders.

Sandra had the Frittata Basquaise "........
Four Fresh Pasture Raised Eggs, Chorizo Sausage, Brie Cheese,
Green and Red Onions & Diced Potato. the the Spinach salad.




The frittata didn't photograph well but it was apparently really good.

And to drink she tried the "Scrumpy" described as"

Winner of Gold & Silver 2002 North American Brewers Awards in Idaho Springs.
If you're a Scotch drinker, try this one. Scrumpy is strong and sharp, and rich in flavour of BC crab apples fermented without sugar. Once you acquire a taste for Scrumpy, nothing else will do! In old England, scrumpy was a cider made by farm workers who stole or ‘scrumped’ apples from the orchard.



I had the Roasted Chicken Foccacia Sandwich "......Roasted Cowichan Bay Farm’s Chicken Breast, Brie Cheese,House-Made Tomato-Thyme Jam & Sunflower Sprouts on Warm Foccacia Bread also with the Spinach Salad. I had them leave the Homemade Tomato-Thyme Jam off the sandwich. I'm not a fan of ketchup even if it is homemade.




I had the Somerset and it was described as:

Somerset – Champagne Style
This is the English version of champagne-style cider, dry and sparkling with balanced acids. Perfect for a special occasion, Somerset is aged for more than a year to become completely dry[I]

After lunch we stopped at the Blue Grouse Vineyard and Winery and sampled a few of their wines before heading home.







It was too hot to turn on the oven so I grilled some fresh Black Cod for dinner and grilled potato slices to have with it.

Edited by Ann_T, 21 July 2006 - 10:33 PM.

[Shaya]

Ann, your food and your photos are a feast for the eyes. I hope that after some 20-odd years of raising my family I am as motivated as you to put forward such great food.

[racheld]

This is just the most beautiful trip we're taking---it's the first thing I tune in to when I get a firm grasp on my first cup every morning. The scenery is spectacular---you've done more for tourism than Disney commercials, I think.
The view through the trees to the vineyard, that bracket of geraniums across the water to the snowy mountaintop, the grapevines just framing the rows beyond---just artistry of the best kind.

And the food photos, with all the lovely light from just the right spot---what an album! I wish it could go on for another week.

[BarbaraY]

Had things gone according to plan I would be seeing this beautiful place in person but due to unforeseen circumstances, we had to postpone our trip up the coast. Hoping to try to go in September instead.
Keep up the good work. The photos are fabulous.

[Ann_T]

Ann, your food and your photos are a feast for the eyes.  I hope that after some 20-odd years of raising my family I am  as motivated as you to put forward such great food.

Thanks Shaya, Since it is obvious from the wonderful meals that you are making for your family now that you are very motivated. I don't think you lose any of that. In fact it just becomes more fun when you have more time.

This is just the most beautiful trip we're taking---it's the first thing I tune in to when I get a firm grasp on my first cup every morning.  The scenery is spectacular---you've done more for tourism than Disney commercials, I think.
The view through the trees to the vineyard, that bracket of geraniums across the water to the snowy mountaintop, the grapevines just framing the rows beyond---just artistry of the best kind.

And the food photos, with all the lovely light from just the right spot---what an album!  I wish it could go on for another week.

Thanks Racheld. Its been fun visiting some of the places that I haven't been to in a while. And a couple of new places as well. We are already talking about going back to the Cidery for lunch or dinner again soon. In fact we might go there tomorrow night. They have an outdoor wood fired oven and Sunday night is pizza night on the patio.

Had things gone according to plan I would be seeing this beautiful place in person but due to unforeseen circumstances, we had to postpone our trip up the coast. Hoping to try to go in September instead.
Keep up the good work. The photos are fabulous.

Thanks Barbara.



I'm not sure what is going to be on the menu tonight. The Duncan Farmers Market opens at 9:00 and I'm going to go and see what looks good today and I'll plan dinner around whatever I find. My son, Matt is planning on coming up tonight for dinner so I know that we won't be having anything fish/shellfish related. And it is still really hot here so whatever we have will probably be grilled.

Moe just put in a request for a toasted bagel and would like more of the peameal bacon to go with it. So since all I have done so far this morning was make him a cappuccino I guess I'd better go and make breakfast.

I'll post some pictures of the market later. Assuming that my internet doesn't act up again because of the heat.


Ann

Edited by Ann_T, 22 July 2006 - 07:45 AM.

[Susan in FL]

Ann's blog was supposed to end late tonight, her time.

However Ann, due to a number of circumstances, including that the heat has been screwing up your internet connection, feel free to take as long as you need into tomorrow to complete it. I will leave it open until Monday morning. I think that everyone will agree that a little bit of overlap between the end of yours and the beginning of the next will do no harm.

[Pam R]

Ann,
Thanks so much for sharing the week with us. Your food is beautiful, your photography skills extraordinary and your choice of locations to live in is stunning.

I've only had the opportunity to visit Victoria - but can't wait until I have a chance to see more of the island. Add me to the list of Manitobans that could see coming out there for the winters in the future. (It's true - we love it here, but it doesn't look so bad there )

[CaliPoutine]

Ann

What bagel recipe are you using?


They look wonderful. Are you using High Gluten flour?

[coquus]

I had my first (and only) beef on Weck last year when I was in Olean, NY to see a client.  I enjoyed it.  It's always nice to have a local specialty.  I grew up in upstate NY (north of Syracuse) and I was surprised that I had never heard of it.  But then again I had never had a spiedie before, which is local to Binghamton, NY until I went to college there.

At the Beef and Barrell, no? Really the only thing they do well, so well nobody else even tries, but well worth the experience for sure.
And Spedies are great, pork right?

[Ann_T]

Ann's blog was supposed to end late tonight, her time.

However Ann, due to a number of circumstances, including that the heat has been screwing up your internet connection, feel free to take as long as you need into tomorrow to complete it.  I will leave it open until Monday morning.  I think that everyone will agree that a little bit of overlap between the end of yours and the beginning of the next will do no harm.

Susan, thanks for giving me the extra day. I've been having the same problem today. My service has been off more than it has been on since early this afternoon. We are having record high temperatures.

Ann,
Thanks so much for sharing the week with us.  Your food is beautiful, your photography skills extraordinary and your choice of locations to live in is stunning.

I've only had the opportunity to visit Victoria - but can't wait until I have a chance to see more of the island.  Add me to the list of Manitobans that could see coming out there for the winters in the future.  (It's true - we love it here, but it doesn't look so bad there )

Thanks Pam. I'm originally from the Toronto area but I also lived in Sault Ste. Marie, Ontario for 5 long years. I love our winters out here on the west coast.

Ann

What bagel recipe are you using?


They look wonderful.  Are you using High Gluten flour?

CaliPoutine. I posted the recipe I use for Bagels on Recipe Gullet. It is one that i have used for years.
I use Rogers Flours the unbleached all-purpose and their bread flour. I've made these bagels with both. I believe our Canadian flours have a higher gluten content then most of the US flours. Their bread flour has 13.5 g of protein and the all-purpose unbleached has between 12.2 and 13.6. Rogers is the flour that I prefer.


We started the day by going to the Duncan Farmers Market.



I bought bread today from one of the vendors. Wonderful sour dough. Picked up one of his small baguettes and a loaf of white/whole wheat. I decided that it was just too hot to bake my own today. I also bought coffee from a young woman who has a small roaster and is just getting into the business. I'll let you know tomorrow if the coffee is any good.

I made salmon patties last week using some leftover ivory spring salmon and I froze a few. Moe and Sandra had them for lunch today.





My son Matt drove up from Victoria this afternoon and stayed for dinner. We started with an antipasto platter of grilled vegetables. And the main course was a 2 pound Beef tenderloin grilled and served with fingerling potoates also cooked on the grill and some green and yellow local beans and some sugar snap peas. The beef was topped with a gorgonzola butter.










I bought a 10 pound box of blueberries today and promised Moe a blueberry pie, but again it was just too hot to turn the oven on. I hate to break promises so my intention is to bake one first thing in the morning.


Ann

[mizducky]

I'm drooling over that huge box of blueberries, as well as those perfectly-grilled vegetables. And every other darn thing, pretty much.

Thank you for a gorgeous blog, and for dropping yet another reminder on me that I'm overdue for a visit back to the Pacific Northwest.