recipes – Sheryl Kirby

We Be Jammin’ — How to Make No-fail, 3-ingredient Jam With Any Quantity of Fruit

Do you ever watch an episode of Bake-Off and boggle when the contestants make jam — in a frying pan? Just because their recipe calls for a small amount of jam for a layer of a cake? How do they do that? Jam must be made in huge quantities, in a gargantuan pot, from flats of berries or massive big baskets of peaches… doesn’t it?

And what happens if you get your fruit home and there’s not enough to make Grandma’s beloved recipe because it calls for 11 pounds of peaches and you’ve only got 7? The recipe will get messed up and jam is already a hot, scary, time-consuming task. Better to just buy a jar and forget about making your own, right?

Hang on, ya’ll, I’m about to rock your world.

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Delight of the Day – The Most-Loved Recipe

recipe

Here in Toronto, we don’t often have a lot of events akin to the car boot sale or flea market. (We have flea markets but they’re posher things with a mix of antique dealers, local artisans and food trucks.) People wanting to get rid of stuff, especially if they live in flats, tend to either have a yard sale or, during the warmer months, just leave their unwanted stuff out at the curb with a big “free” sign on it.

A few weeks back, Greg was walking home from somewhere and came across a collection of cookbooks on the edge of someone’s lawn. They were old and dusty, but he grabbed a vegetarian gourmet cookbook from the early 80s that he thought I might like, or would at least get a laugh out of. When we dusted it off and opened it, this handwritten recipe for Cocktail Cheese Crisps fell out.

Obviously much-loved and regularly used, the recipe calls for butter, a type of processed cheese, flour, cayenne pepper, worchestershire sauce, tabasco and… rice krispies. And once the brain gets past the pseudo-weirdness of this combination, it starts to sound really good. I mean, look at that piece of paper… somebody really, really loved these cheese crisps. So much so that we worried that the owner of the cookbook this recipe had been slipped into might be missing it. We actually discussed taking this stained, crumpled, torn bit of paper back to where Greg had found the book and sticking it in the mail slot.

If I can track down the Imperial cheese (one I hadn’t ever heard of, but Greg knew of it), I am more than a little bit inclined to make these just to see what all the fuss is about. But if your name is Michelle and you recently put out a stack of cookbooks in the College & Dovercourt area and you want your recipe back, give me a shout.

Book Review – A Treasury of Great Recipes

A Treasury of Great Recipes
Mary and Vincent Price
Dover Publications; 50 Anv edition, 512 pages

You’d hear stories about people finding copies in used book stores. Or thrift shops where an unknowing relative had dumped the belongings of a deceased loved one, never knowing what an actual treasure they were giving away. There was a small re-pressing in 1974, but for decades, people talked about it with a bittersweet awe, for only a lucky few would ever possess it.

Until now.

Last month, A Treasury of Great Recipes by Mary and Vincent Price was republished in all its original 1965 glory.

Yes, that Vincent Price.

It seems the actor was a great gourmand, and along with his wife Mary, an enthusiastic home cook. Both were avid travellers who enjoyed trying new restaurants. Together they toured the world, eating in the best bistros and cafes, convincing chefs along the way to share their recipes, and writing a number of cookbooks together. Because if you were a chef in the early 1960s and Vincent Price showed up at the door of your kitchen, wouldn’t you give him a recipe when he asked for it?

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Market Mondays – Pumpkin/Squash

It’s the week before Halloween, which means that many people will undoubtedly be carving up that Halloween Jack o’ lantern. But of course, in the food world, we’ve been eating pumpkins, and other types of hard winter squash, for weeks now. Indeed, if I see one more recipe for pumpkin cheese cake, I might… well, I’ve already screamed. That might just be because I’m more of a fan of pumpkin pie than cheesecake, but it seems to be ubiquitous this year.

In any case, pumpkins; members of the squash family. Related to softer summer squashes (zucchini), as well as gourds (the smaller inedible varieties of squash) and distantly related to melons. Squashes are native to North America, most likely Mexico, where they are traditionally grown alongside corn and beans in a symbiotic system known as The Three Sisters. Pumpkins and squash were introduced to Europeans by Christopher Columbus, and their cultivation was mostly due to Spanish and Portuguese explorers.

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Market Mondays – Brussels Sprouts

The poor, maligned, misunderstood Brussels sprout. Was there ever a vegetable so loathed?

It’s too bad really, because with astronomical amounts of vitamin K and vitamin C (273% and 161% respectively of the daily recommended intake) they’re a nutritional powerhouse. And that’s not counting the high levels of folate, Vitamin A, manganese and fibre. They count as those darky leafy greens that we’re all supposed to be eating more of, since they’re full of sulforaphane, a nutrient believed to have anti-cancer properties.

Brussels sprouts really did originate in Belgium, although a forerunner of the plant was known in Roman times. They made it to North America around 1800 when French settlers brought them to New Orleans.

When confronted with unharvested sprouts, most people don’t recognize them, assuming these “little cabbages” grow in the ground individually, when in fact they grow along a long thick stem with large cabbage-like leaves at the top. While they taste similar to cabbage, sprouts are, in fact, milder. They get their reputation of a bitter, sulphurous taste mostly from being overcooked. Steaming or boiling for 6-7 minutes is usually enough, and the standard of cooking them to mush has undoubtedly ruined an otherwise fabulous vegetable for a lot of people.

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Market Mondays – Sweet Potatoes

We’re in the Thanksgiving stretch now, and in our house it’s not Thanksgiving without sweet potatoes. However, sweet potatoes are a nutrition powerhouse and should be part of a varied diet all year round. With this much Vitamin A (262% of your recommended daily intake) in 1 77gr potato, it’s hard to go wrong with this tasty root vegetable.

Native to Central America, the sweet potato dates back to prehistoric times. Carbon-dated relics found in Peru are thought to be over 10,000 years old. Columbus took sweet potatoes back to Europe with him on his first trip to the Americas. Sweet potatoes are also grown in southern Pacific countries like Phillipines, New Zealand and the Cook Islands, but it is unclear whether they got there via Spanish travellers after Columbus, or whether they made it to Polynesia directly from Central America.

There are over 400 varieties of sweet potato, varying in colours that include white, yellow, bright orange and even purple, and ranging in shape from typically potato-shaped to long and thin. There are firm, dry varieties, and some that are softer and moist. Ironically, the sweet potato is not related to the potato, nor is it related to the yam, although in many places, the name is used interchangeably. General theory is that the Taino (Bahamian) name for the vegetable was batata, which sounds an awful lot like “potato”. The sweet potato earned its “yam” moniker from African slaves in the Caribbean and southern US where the soft, moist (usually orange) sweet potato was often used in place of the yam in traditional African cuisine.

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Market Mondays – Apples

Is there any fruit that typifies September and the Fall harvest better than the apple? Boy Scouts apple day, an apple for the first day of school, a roadside produce stand groaning with different varieties… we love us some apples. And despite what your supermarket might have you think, they come in more types than red, green and yellow. 7500 varieties, to be specific, with the fruit originating in Western Asia and showing up throughout history in Norse, Greek and Pagan mythology. One theory about the apple being the unnamed “forbidden fruit” in the Bible is based on the fact that the Book of Genesis was written by Romans at a time when the Christian church was trying to convert pagans. Since the pagans revered the apple, making it evil or forbidden contributed to the number of new converts.

Apples now grow in almost every part of the world. Here in Ontario, growers have focused on about a dozen common varieties, but there are over 100 heritage varieties that can be found at local orchards and pick-your-own farms. Apples are typically harvested from late July until October. Growers’ associations like the one in Norfolk County provide storage facilities for area apple growers in a climate-controlled, low-oxygen warehouse that allows Ontarians to have local apples year-round. There’s no reason to be eating apples from China (where 35% of the world’s apples are grown), when we have a great year-round variety right here.

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Market Mondays – Pears

Pears are the less glamorous cousin of the apple. In the same family as the apple, along with roses and quince, pears have been cultivated for thousands of years in Asia, are referenced in Roman and Celtic texts and are thought to possibly date back to the Stone Age. Popular in Britain and France where they were beloved for their use in perry (pear cider), the first pears were cultivated in North America in 1620. Pears were originally eaten cooked, not raw (they were probably closer to a quince), until the 18th century when they were cultivated to have the soft, juicy and buttery flesh that we know today.

There are over 130 varieties of pears grown in Canada, but here in Ontario, there are five major varieties that are grown for sale; Bartlett, Clapp’s Favourite, Anjou, Bosc and Flemish Beauty. Growers hope that a new variety, Harovin Sundown, will eventually be added to that list, although it will be 2015 before the pears will be widely available in stores.

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Market Mondays – Spinach

I’m a little late to the game with spinach – it probably should have made my list earlier in the year, seeing as it’s considered a spring vegetable. But it’s definitely still going strong at the markets, so better late than never.

Like our friend Popeye will tell you, spinach is a nutritional powerhouse, providing more nutrition, calorie for calorie, than any other food. 1 cup of cooked spinach offers over 1000% of our daily required intake of Vitamin K and 377% of our required Vitamin A. It’s also high in manganese, folate, magnesium, iron and Vitamin C. Spinach may contribute to heart health, better eyesight, better brain function from the high levels of Vitamin E, and better gastrointestinal function. It’s also got anti-inflammatory properties. Cooked spinach also provides energy, mostly in the form of iron.

Thought to have originated in Persia, spinach made its way to China via traders (roughly around 650 AD) where it came to be known as the “Persian vegetable”. Spinach was introduced to Italy and the Mediterranean in the 800s and from Spain made its way to Northern Europe. Catherine de’Medici was so enamoured of spinach that during her reign as Queen of France, she insisted it be served at every meal. Named after her hometown of Florence, to this day, dishes that feature spinach are typically called Florentine.

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Market Mondays – Melons

Sometimes, I’m not so bright. Because when I made up the list of fruit and veg to include in this column, I mostly based it on what would be in season. Which is the point of the whole thing (we’ll start covering meat and dairy and spices and such in the winter after the fall harvest), except for the fact that I didn’t really think too much about recipes.

Or more importantly, that there are a few seasonal items, such as melon, that you just don’t cook with all that much. Think about it – chilled soup, salsa, a few cocktails, fruit salad… maybe some cantaloupe wrapped in prosciutto. Whoops.

So what I have for you today is two different recipes for watermelon gazpacho, both from fabulous local chefs, and (thankfully) different enough that you can pick which one you’d prefer to make based on the other ingredients. Or make them both and do a taste test.

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