My Winter Crisp on Breakfast Television

For those of you who were up at the crack of dawn, shoveling yourselves out from the first of two snowstorms, you may have caught me  looking ever so bright eyed and bushy on Breakfast Television. Today, I shared my recipe for Pear and Blueberry Crisp with Heidi, the loveliest of tv hosts, and talked about all the great things happening with Select Nova Scotia this winter.

I promised that I would post this recipe - so here it is. It is super easy, and the fruit can easily be switched for other fruits that are in season or frozen from fresh. Remember, using local is always best!

Winter Crisp

Crisp

• 1C flour
• 1C brown sugar; packed
• 3/4C rolled oats
• 1/2C melted butter

Mix all the ingredients together. Place 1/2 in the pan and reserve the rest to put on top of the fruit.

Fruit Filling

• 4C pears; peeled & cut into large pieces
• 1C frozen or fresh blueberries

Mix and place on top of the bottom layer of crisp.

Syrup

• 1C water
• 1C white sugar
• 1tsp vanilla
• 2tbsp corn starch

Mix the ingredients together and bring to a boil on stove. Pour over the fruit. Now put the other half of the crisp on top. Place in a pre heated 350°F oven for 40 to 50 minutes.

You can serve this crisp with whipped cream, whipped cream with brown sugar and rum, Fox Hill Cheese House quark with maple syrup or quark mixed with honey.

A Lil’ Taste of Nostalgia

Do you remember the days of MackIntosh Toffee Bars? I do! Those very sweet, creamy and utterly delicious bars that I coveted and craved. I still recall the day that I got my dreaded braces off and my "treat" for sporting those metallic mayhem creating contraptions was a MackIntosh bar! Oh, it was almost orgasmic (not that I would know what that was at the ripe ol' age of 13!), but so earth shattering. Feeling overwhelmingly nostalgic this Christmas, I decided to try and re-create those delicious treats.  I set off one afternoon as both of my lil' peeps were asleep, and athough my candy making skills are limited, I actually found it quite easy! My only problem was when both kids decided to simultaneously wake up, and my candy thermometer was ready to peak! Hmm, kids, candy, kids? Ok, don't think I am a horrible parent, but the candy won this battle (needless to say, both of my kids are just fine!).

I poured this golden liquid into my prepared pan, and set it in the mudroom to cool down. I constantly checked on it's progress, just going crazy with anticipation. Finally cooled down, I cut off an extra large piece and entered an out of body experience. Sweet, creamy and slightly salty. I had finally met my match and was down for the count.

If you are like me, and remember those toffee bars, then take the time and make a batch. Believe me, you will thank me for it! Hope you enjoy this recipe.

CREAMY  CARAMELS

• 2C 35% cream
• 1/2 C condensed milk
• 2C corn syrup
• 1/2C water
• 2C white sugar
• 1/2 C SALTED butter

In a saucepan,heat up the milk and condensed milk. Set aside.

In a heavy bottomed pot, mix the corn syrup with the water and sugar. Bring to a boil and cook over low heat until the thermometer reaches 250F. Remember, to have w wet pastry brush to brush down the sides of the pot if needed.

Once it has reached 250F, add the milk mixture and butter. Return to the stove and cook until it reaches 244F. Pour into a greased parchment paper lined pan (smaller pan for thicker candies, larger for thinner).

This makes what seems to be about a gazillion candies, but probably around 100 regular sized caramels. I wrapped mine in parchment and then put in jars....and because they are so addictive, they only lasted about 3 days!

Wanna Be A Chef?

Have you ever thought about entering the culinary field? Does watching the Food Network make you want to walk into your boss's office the next day and pull a Kevin Spacey a la "American Beauty"? Maybe you are a high school student who enjoys cooking but haven't a clue about what goes on behind those mysterious closed doors? Fear not, I am here to explain some very choice details about this grueling profession that most television chefs won't even begin to tell you.

My journey started 17 glorious years ago when I bombed out of my 2nd year of university only to have my folks explain to me that I better figure out what to do with my life. I always enjoyed cooking and had spent a memorable summer cooking in the murky depths of the basement of a golf course (burgers and such) and had a friend that had recently finished cooking school in Toronto. Well, with both of my parents giving me the stink eye and no time on my side, I quickly applied to George Brown College in Toronto and pursued my now chosen field.

Was this a wise decision on my part? Yes. Did I enjoy myself at cooking school? Yes. Was it at all what a "real" kitchen was like? NO! My first piece of advice to you if you are thinking about the cooking world is to check out a real, live working kitchen. Don't be afraid to contact the Chef (please, don't call between service hours though) and tell them what you are thinking of doing. Most chefs would happily have you tag along for service and this my friends will open your naive eyes to the dark and shady world that most cooks live in. We are a motley crew of people who live off of caffeine and bits of bread with butter and often minimal amounts of sleep. Once you spend some time in real kitchen, re-asses and then take the next step of applying to a cooking school.

Second piece of advice; don't go for the most expensive school you can find. I went to a community college that was amazing and we have NSCC here in Nova Scotia that is starting to have a very good reputation for churning out some great cooks. Just because there is a hefty price tag or a popular name attached to the school doesn't necessarily make it any better. I have worked with many cooks that have come out of some top schools and they didn't even know how to use a knife.

Third piece of advice; just because you recently graduated from school, this does not make you an instant "Chef". Years upon years are required before you can even think about stepping onto the hot line or being a Sous Chef. Be respectful. Mouth shut, eyes open was the motto my first Chef always said. For the first 3 years, I never spoke to my Chef unless he or she spoke to me. God forbid I would back talk to them, unless I wanted to get fired or even worse, smacked with a pair of kitchen tongs!

Last piece of advice; don't call in sick unless you are on your death bed. How many times has my phone rang at 6am only have a cook tell me that he's "broken his back, but will be at work first thing Monday morning!". Come on. And how many Grandparents do you have? I once had a cook that had over a dozen, and of course they all passed away before or after a very choice party. Be honest. Ask for a personal day and most Chefs will understand.

All I can say to sum this up is to take the time to  do some homework on this field before jumping in with both feet. It is by far the most un-glamorous, smelly, hard job a person could have but at the end of the day it's all worth it! If this is the path you want to pursue, enjoy every step.

Costas' Spice Is Ever So Nice

[/caption] It doesn't take much to make me smile. A nap, a glass of wine or some extra stinky cheese can often be enough. But on a day where I thought I might lose my mind, just as the screams from my kids were piercing my ears, a smooth male voice came to me from my mudroom. There he was, the velvety voiced Costas Halavrezos, standing in my entry way while being harassed by child #1. As I ran to shield him from her begging, he handed over a small container of what I can now only describe as bliss. It was a  jar of the Ethopian Berbere spice from the Montreal based company Épices De Cru.

Since retiring from CBC Radio a few months ago, Costas has decided to pair up with acquaintances from Montreal and become the Épices De Cru man on the East coast. After recently mentioning this spice mix to me, and as he lives in my 'hood, he was kind enough to help out this damsel in distress on drop some off.

I had no intention of letting the day finish without giving this extra special spice mix a test drive. After some quick decision making, I decided to marinate some Pacific white shrimp in the spice mix before sauteing them in a hot pan. I used the same pan to fry some cauliflower with cumin seeds, fresh tomatoes and cilantro. I placed the cauliflower along with the shrimp on top of  a quick couscous of raisins and orange. (Keep in mind, I only have 20 minutes to make dinner each night while Doug reads to bebe #1!).

After reading Green Eggs & Ham the our lil' Queen, Doug floated down the stairs  to find the the heady aromas of the Berbere spice emanating from the kitchen. Our dinner was ready! You have to believe me when I tell you how happy I was to sit down with a large glass of Nova Scotia L'Acadie Blanc and a plate of my quick Épices De Cru inspired concontion.

Thank you again Mr. Halavrezos for the spices and for saving this poor soul's life! If you aren't as lucky as me to have such a dapper man deliver spices to your door, you can find him at the Halifax Brewery Market on Saturdays or on Twitter @CWNH.

Fruitcake Festivus

It's beginning to feel a lot like...I know, I know. You are expecting me to say Christmas, and yes, that is true. I was actually thinking that it's beginning to feel a lot like fruitcake making!

There are two types of people out there; those who love this wonderfully decadent cake and those who loathe it. I, am a lover of this fantastical and awesome holiday treat. Where else can you get a myriad of dried fruits and nuts all mixed in a cake? Some like raisins, and some like currants; what about some candied ginger or figs?

I recently did a poll on Twitter and Facebook asking people what their thoughts were on this traditional holiday treat, and surprisingly enough, 96% of the people admitted to loving this cake that has gotten a bad rap. Even more surprising, was that there was 4% that had never even eaten it (you know who you are).

It is usually this time of year that I whip up a few batches of a fruitcake recipe that is a mix of both my mother's and grandmother's. Once I bake my dense, fruit laden cake, I wrap it in tin foil, poke holes in it and douse it liberally in whatever liquor tickles my fancy that year; in the past it has been cherry brandy, rum, ice wine and this year, cognac.

My memory of fruitcake is a funny one. Every year as a child, my parents would pack us up in the car and make the two day trek down to Florida for the holidays. The only big stop we had to make was once we hit Georgia and my mother would make sure that we stopped in a truck stop to pick up a dozen Claxton fruitcakes. What was so special about these specific cakes? They were dark, rich and full of fruits and nuts, especially pecans! To this day, when I see a Claxton fruitcake, it reminds me of those long drives and the great trips to Florida during the holiday season.

Whether you are a lover or a hater, fruitcake is here to stay. If you have been wary of this cake in the past, take time to re-visit it this year or even make your own to see if it was all just a bad holiday dream of Christmas' past. As I write this, I stare at my cake, sitting in cognac and soaking up all it's goodness, just waiting to be cut into in a months time. My mouth watering and visions of fruitcake presents arriving at my door, I now count the minutes until the holiday arrives.

Gateau De Fruit Extraordinaire

Makes 1 large fruitcake

Mix together in a bowl:

• 250ml (1C) sugar
• 250ml (1C) lard or shortening
• 500ml (2C) AP flour
• 10ml (2 Tsp) baking powder
• 5ml (1tsp) vanilla
• 5 eggs

Then add in:

• 250ml (1C) pitted prunes; chopped
• 250ml (1C) dates; chopped
• 250ml (1C) apricots; chopped
• 250ml (1C) pecans; broken up
• 250ml (1C) candied cherries
• 125ml (1/2C) candied ginger; chopped
• 250ml (1C) candied peel

Mix the fruit into the batter and into a greased 10" cake pan. bake at 325F (app 168C) for 1 1/2 hours. Once baked, let cool and poke holes in it with a skewer and douse liberally with liquor or choice (rum, brandy, etc). Wrap in tin foil and place in air tight container. I add liquor every week to mine, but I leave this up to you. Let "age" for 1 month.

For special occasions, I decorate the finished cake with more of the fruits, left whole and brush warmed apricot preserves on top to keep it all together and to give it a gorgeous sheen.

The French Canadian Fantasy

The countdown to the crazy holiday season is upon upon us folks, and if you are like me, have started to prepare some of those edible goodies to give as gifts or to enjoy yourself. There are a few things that I make a point of making every year; my infamous "Tourtiere", my super-studded fruit cake, a batch of " Ragout De Pate De Cochon" (that is a decadent pig trotter stew!) and of course, no holiday meal would be complete with my Grandmere's "Sugar Pie". I know this sounds like a lot, but believe me, I just relish spending time in my kitchen at this time of year toiling over these delicacies.

For those of you who don't know, I am French Canadian, and to most of us '"Frenchies", the holiday season just wouldn't be the same unless a Tourtiere of some shape or form was involved. I have been to some homes here in Halifax over the holidays and have eaten many a version of this meaty pie, but being biased, I still think mine is da bomb! I am not saying this to be egotistical, but after many years of trying to perfect my mothers recipe, it isn't until now that I can truly make that claim. In a perfect world I would disclose my "secret" recipe, but then that would be no fun. So, instead, I will share with you my mothers recipe (though,it's pretty damned good as is!). I make about half a dozen small tourtieres and two or three large ones and freeze them until needed. They are  great during the winter when you are looking for a quick and satisfying meal.

Another recipe that I am willing to part with this season, is the Sugar Pie. Sugar pie you may ask yourself; a pie made of sugar? Couldn't be, that would be absurd. Well, I kid you not, it is! Take 500ml of brown sugar (that's 2 cups to us "imperial" lovers), 250ml of 35% cream (yes,I know in my last column I poo-pooed the 35% cream but you really do need it here), and a smidge of vanilla. Pour this into an unbaked pie shell and put in a 350 degree oven for 40 minutes. The only trick with this sugary concoction is that you must keep an eye on it towards the end. You may need to bake it a little further, and you may be confused by the liquid-esque texture of this pie, but once chilled and served, you will be amazed. A special warning for this pie though,it isn't for the faint of heart or those of us who do not have serious sweet tooths!

As for my pig trotter ragout and super studded fruit cake, those recipes are being saved for another day and another time.

If you're like me and plan on cookin' up a storm this holiday season, then my only words to you are; let the games begin!

My Meaty Meat Pie (Tourtiere)

Makes 1 large

• 1/2 kg ground beef (app. 1lbs)
• 1/2 kg ground pork
• 1 onion; diced
• 2 cloves garlic; minced
• 15ml (1tbsp) ground cinnamon
• 15ml (1tbsp) ground cloves
• 5ml (1 tsp) ground allspice
• 15ml (1tbsp) savory
• 5ml (1tsp) mace
• 4 bay leaves
• 1 potato; grated
• salt and pepper

In a heavy bottomed pot, brown the garlic and onion with a little oil. Once translucent, add the meat and brown. Add the spices and salt and pepper. Cover the whole lot with boiling water and let simmer for 1-2 hours; stirring occasionally. Once mix has soaked up most of the water, check again for seasoning and add more if needed. Add the grated potato and cook another 10 minutes. Let cool overnight.

Once cooled, place mix in a pie shell and cover with more pastry. bake in a 350 oven for about and hour or until pastry is golden and filling is bubbling

A Fashionably Late Friday Night

What does it take to get me out on a rainy and windy Friday night? Perhaps the glimmer of hope that my two kids will be staying at home instead of coming out with me? Maybe it is the fact that someone is actually going to give me money to spend on gifts? Or, it could be the fact that Bishop's Cellar was having one of their tastings and that this one was not to be missed! Well folks, it took all of the above! I was lucky enough to be asked to participate in the Shop Fashionably Late At Bishop's Landing along with four other bloggers extraordinaire from the Halifax area (#1, #2, #3 & #4). We converged at Cafe Ristretto to meet one another and to pick our Secret Santa names. Now, having done a lil' research on all four, I was in for a daunting task! I, a measly "cook" would have to perhaps shop for an artist, some fashionable peeps, or even a dapper young man. Taking a very deep breath and letting my liquid courage from my earlier tasting at Bishop's Cellar help me out, I picked that one name...it was Laura aka: Pixies In A Glass House. Oh my, this would be difficult.

Laura writes about fashionable things and fashionable people, so me, a Converse and jean wearing mama who always has baby vomit stuck on me somewhere, was probably the worst person to have picked her. Feeling a little discouraged, I dragged my sorry ass outta the cafe and hit up the only place in Bishop's Landing that I thought might have something for this young and hip chicky. Turbine, a local store that carries Nova Scotia's own Lisa Drader-Murphy's designs, was the perfect place for me to find something. With the help of my friend, Shannon, and the owner & designer herself, I  managed to come across a few things that I thought Laura might like, but just as I was about to decided, in she walked and the owner gave me a wink and told me to come back later, in hopes that she would catch Laura looking at something in particular. Off I went, and hit up a few more stores in Bishop's Landing.

A stop at Sugah! and Rum Runners and One Stop Wood Shop were in order just in case I could find something else, before hitting up Ristorante a Mano for a quick glass of wine courtesy of their fabulous and lovely manager, Kelly Neil. Now back to Turbine to see if Laura had hovered over any one item.

It seems Laura had coveted a few items, and with the help of those around me, I decided to get her the signature "Obi" belt and crossed my fingers that she would like it! Back to the cafe to see what everyone got and to check out who my Secret Santa was!

Well, Shelagh from the blog "Alice Loves Art And Tea" ended up being my Secret Santa, and she knew exactly what to get this curmudgeon for Christmas; a bottle of Chilean red from Bishop's Cellar (she couldn't believe that they had me on file for likes/dislikes!)  and a gorgeous cutting board from the One Stop Wood Shop.

With gifts in hand, my friend and I walked back into the dark and rainy night feeling like we had accomplished a great deal at the Fashionably Late At Bishop's Landing and are planning on returning this coming weekend to take in some more of the fabulous shopping during the extended evening hours! Grab your friends, stop by many of the stores that have amazing and knowledgeable staff, buy lots o gifts then grab something to eat and drink at one of the three restaurants. There is certainly something for everyone down at Bishop's Landing and it sure beats hangin' out at the mall on a Friday night!