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Archive for the ‘Pork’ Category

We had our 15th or 16th (I’ve lost count) progressive dinner recently. It was our turn to host the main course, so we got to choose the theme and we chose Canada’s 150th birthday! This opens up the menu to several options and we all did very well! We began our feast with appetizers at John and Nancy’s, they had a lovely selection of Canadian cheeses with a variety of crackers. We were up next and we chose Tourtière as our main course. We finished the evening off at Tom and Iona’s where we enjoyed a Canadian Touque cake! I wish I had taken a picture of it, but it was dark and we were already into a few bottles of vino! 😉

Tourtière is a traditional Québequois meat pie with as many variations on the recipe as there are families! So, of course, I had to put my own spin on it. But before I get to the recipe, allow me to give you a bit of history that I found interesting (like to learn more? This is a good article).

This was the first test recipe.

Tourtière can be traced back to the 1600’s, served on Christmas Eve as part of a massive réveillon after Christmas Mass, it is time-consuming and expensive to make. Original recipes were made of cubed meat instead of ground meat and usually contained a variety of pork, beef, veal and in some cases, wild game. The uniqueness of Tourtière comes from the spices used to flavour the meat blend, most commonly would be cinnamon, cloves, nutmeg, summer savoury, and thyme. Some even added grated potato, bread crumbs or oatmeal to help soak up the liquid. The pastry is always a rich, savoury, buttery pastry in a pie form, or are baked in layers like a lasagna; I chose to make mine a log similar to Beef Wellington. I will say, it was tasty but I doubt I would make it again (unless it was a special request).

The first one looked a little rough.

The first recipe I tried included grated raw potato which was added to the browned meat at the end and stock poured over to help cook it. Both JT and I agreed that it lead to a starchy filling and I decided right then and there that I would not go that route. You do need a little something to absorb some of the flavouring liquid so I chose bread crumbs. For this quantity of meat, some recipes added an entire cup, but I really wanted to avoid that starchy, gummy texture so I reduced both the stock and breadcrumbs significantly and was much happier with the outcome. The other thing I did slightly differently, is I added cooked bacon! It really brought a nice, layer of flavour to the pie without being overly bacon-ie.

The pastry is rather rich and employs a completely different method than regular pastry, the butter is room temperature and is basically rubbed into the flour and then the lightly beaten eggs and water are added at once, using the paddle attachment until just combined. Then it is set into the refrigerator to allow for the butter to set. It is rather odd, but it does work and it does make a very rich pastry that is both delicate but firm enough to hold the heavy meat filling. I decorated the log with maple leafs and then I scored the leaves for effect.

Just about ready to be popped into the oven.

Tourtière

Please click here to print recipe
Serves 6, plus

Ingredients:

  • 100 g bacon
  • 275 g each beef, veal, and pork
  • 130 g onion, finely diced
  • 125 g celery, finely diced (roughly 2 ribs)
  • 10 g garlic, finely minced (roughly 2 cloves)
  • 125 mL beef stock
  • 1 tbsp Worcestershire sauce
  • 20-30 g bread crumbs (unseasoned and finely ground)
  • 1 tsp each, salt and pepper (less salt if your bacon was really salty or to taste)
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp dried thyme

Directions:

  1. Crisp the bacon. Reserve 30 mL (2 tbsp) of the rendered fat (set remainder aside if desired).
  2. Caramelize the onions in the 15 mL (1 tbsp) bacon fat. Near the end, add the garlic and stir until you can smell the aroma (this will cook further, later in the process). Reserve the onions and garlic mixture.
  3. Brown meat in batches using a little bit of the remaining 15 mL of bacon rendering. On the last batch of meat, deglaze the pan with a mixture of the beef stock and Worcestershire sauce.
  4. Turn the heat right down and return all of the meat to the pan, and add the celery and stir well.
  5. Sprinkle the breadcrumbs a little at a time while stirring to achieve a slightly drier texture but be careful, because it can make it mushy and starchy (I used about 20 g of the bread crumbs).
  6. Lightly toast the aromatic spices (nutmeg, cloves, and cinnamon). Mix with salt, pepper and dried thyme and sprinkle evenly onto the meat mixture and stir well. Allow the meat to cool completely and then assemble into the pie crust.

 

This one turned out very well.

The Savoury Pastry Recipe

Please click here for original recipe. The recipe makes enough for 1 log.

Please click here to print this recipe.

Ingredients:

  • 470 g cake and pastry flour
  • 12 g salt
  • 254 g unsalted butter, room temperature
  • 125 mL cool water
  • 2 eggs

Directions:

  1. Combine flour, salt and smallish chunks of butter in the large bowl of your stand mixer, equipped with the paddle attachment. Mix until the butter is fully incorporated into the flour (should be mealy).
  2. Combine the water and eggs and mix well. Add the water egg mixture to the dough all at once and mix until just incorporated, the dough will be very shaggy.
  3. Transfer the dough without a lot of handling to a smaller bowl and cover with plastic wrap and refrigerate for 2 hours so the butter can set.
  4. Turn the shaggy dough out and bring it together with your hands, flattening and folding the crumbs until it comes together.
  5. Roll as required or wrap and chill or freeze for future use.

 

May I offer you a slice? Please have some smoked ketchup with it.

Assembly:

Ingredients:

  • 1 egg, lightly beaten

Directions:

  1. Preheat the oven to 350° F.
  2. Bring the pastry out of the refrigerator about 15 minutes (or less if it is hot in your kitchen) before you wish to begin rolling. Roll pastry with a little flour on parchment paper.
  3. Roll a rectangle about 30 cm x 40 cm (12″ x 16″) and place the meat mixture into the centre in a long log, leaving space at each end. Fold up the ends and pinch closed and fold up the sides and pinch closed. Cut off excess pastry at the ends, reserve for decoration.
  4. Flip the entire log so that the seam is underneath. Roll the remaining pastry a little thinner than the rectangle and cut out shapes with a cookie cutter (I used a maple leaf).
  5. Lightly brush the pastry with the lightly beaten egg. Decorate with cut outs and then brush the cutouts with the remaining egg.
  6. Bake for 45-50 minutes or until pastry is golden and shiny. Slice into a variety of thicknesses to please all your guests.

Notes:

  • I served the Tourtière with Bacon Jam recipe and home made ketchup (recipe to come) and this Chutney.
  • Sides to consider: creamed corn, peas, green beans with garlic and almonds, and or mashed potatoes. It is a heavy meal so you may wish to include a salad.
  • JT made a wonderful no knead bread and I cut little patts of butter with my small maple leaf cookie cutter.

Night photos always suck.

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Recently we watched Chef on video. It was a bit long, but the happy ending made it totally worth it and we resulted with The Cuban sandwich for dinner, which is always a win/win for me! We had most of the fixin’s from the Parrillada Mixta we created for the progressive dinner and some ordinary staples like, French stick, dill pickles, cheese and onion confit. It made for a very tasty meal.

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My baguette turned out rather thin but it still had that delicious chewy texture that French baguette should have.

Cubano (adapted from Chef, the movie)

Makes 4 small sandwiches (about 8-10 cm or 3-4″ long)

Ingredients:

  • 4 smallish portions of baguette
  • 4 tbsp yellow mustard
  • 4 tbsp onion confit
  • thinly sliced leftover steak, to cover one side of bread
  • thinly sliced Argentine Chorizo, to cover one half of bread
  • 8 thinly sliced pieces of cheese (we used sharp cheddar)
  • 4-6 thinly sliced dill pickles (depending on the size of the pickle)
  • Butter

Directions:

  1. Preheat your double sided grill (like a panini) until smoking hot.
  2. Slice each baguette in half and reserve the top half.
  3. On the bottom half, spread 1 tbsp of onion confit on each slice.
  4. Layer the thinly sliced meat, then sausage, then dill pickles and lastly the cheese.
  5. On the top half, smear 1 tbsp yellow mustard on each slice.
  6. Top the sandwich.
  7. Grill the sandwich so that it’s heated all the way through and the cheese has melted. Eat immediately.
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Perfectly grilled so that meat is hot, the cheese is melted and the bread is delicious.

Notes:

  • For the baguette, I used this recipe. It was very labour and time intensive but the result of the texture was perfect!
  • For the onion confit, I used this tried and true recipe.
  • The meat is generally slow cooked with a variety of spices and the onion confit is not a usual component of a Cubano, so that’s why I called it ‘adapted’
  • Even though the sandwiches were small, they were very filling and I would say one would have done us just fine. Yes, we’re pigs.

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The long one’s are mild and the short one’s are hot!

Remember the group of neighbours with whom we share a progressive dinner from time to time? Well, we’ve had two such dinners since my last post about them, one was at the cottage of one of the neighbours and the other was just a couple of weeks ago back in the city. The one at the cottage had a European theme and because we had it at the cottage, we left it pretty loose for interpretation and it was fantastic! We were in charge of the hors d’œuvres and appetizers and because it was held dock-side we did an antipasto platter with lots of meat, cheese and roasted vegetables. We snacked on them for a few hours while the Bœuff Bourguignon simmered in the kitchen. For dessert, the other neighbour had the most incredible S’mores with belgian chocolate bars and decadent chocolate chip cookies (instead of graham crackers) by the fire pit. We slipped in dessert just before the skies opened and the rain poured and poured!

The most recent progressive dinner had Latin America as the theme and boy did it ROCK! We started with Cassava and cheese fritters, delicious empanadas and of course, nachos with guacamole and salsa. JT and I had the main and we went all out. I wanted Argentinian because I just love how they adore their meat! I made home-made Argentine Chorizo, we grilled steaks AND ribs! (OK, I confess, I just really wanted to make sausage and that’s why I picked this platter!) We also roasted small yellow potatoes (we were going to have Fried Papas Criollas but I just couldn’t bring myself to do it) and stir-fried a variety of coloured peppers; I even caramelized some onions in case someone wanted to eat Choripan (chorizo in french bread with caramelized onions and peppers) and of course we had Chimichurri sauce (both hot and not!). We had WAY too much food and now we’re enjoying variations of this feast for lunches, dinners and snacks! Dessert was a very tasty and refreshing lime ice cream.

The Argentine Chorizo sausage recipe is slightly different than other Latin American recipes in that it contains nutmeg; it’s not a lot but it does give it a slightly different flavour. I used this recipe with some minor alterations. What I didn’t skimp on was the garlic, it seems like a lot, but it’s not and it’s totally worth it! I made a sweet version and a hot version (sweet was longer and hot were the short ones) and I think both went over excellent. Even though I did use some pork belly, it was still a little dry but more than a couple of people said they preferred it to a greasy sausage. I know I will experiment with other flavours in the near future (like spinach, chicken and feta for example!)

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We grilled steaks, ribs and home-made sausages!

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It was a meat-lovers heaven.

Argentine Chorizo

Makes about 6 mild Chorizo (15 cm or 6″ long) and about 10 hot Chorizo (8 cm or 3″ long)

Ingredients:

  • 1 cup red wine (we used this wine)
  • 1 entire head of garlic
  • 5 whole cloves, crushed
  • hog casings
  • 1 kg of pork
  • 400 g of beef
  • 150 g pork belly
  • 6 cloves garlic, finely chopped
  • 1 tbsp salt
  • 1 tbsp sweet paprika
  • 1 tbsp smoked paprika
  • 1 tsp (heaping) nutmeg
  • 1 tsp cumin
  • 1 tsp pepper
  • 1 tbsp hot chilli pepper flakes (reserve for hot portion)

Directions:

  1. On low heat, gently boil the wine with the whole head of garlic and crushed garlic for 15 to 20 minutes and allow to cool. Strain and reserve the liquid (discard the garlic) should be about 1/2-3/4 cup.
  2. Cut the pork, beef and pork belly into small cubes and pass through the meat grinder set on coarse grind. Mix meat with hands until well blended.
  3. Pour the cooled wine over meat mixture and mix thoroughly. Combine all of the spices together with the exception of the hot chilli pepper flakes and sprinkle over meat mixture. Add the finely chopped garlic and mix into meat well. Divide the meat into two equal portions and set one portion aside. Over the second portion, sprinkle the hot chilli pepper flakes and mix well with hands. Refrigerate both hot and mild sausage meats overnight to allow flavours to develope and mature.
  4. Prepare your sausage casing by rinsing in cold water for at least 30 minutes. Any unused portions may be resalted with seasalt and frozen for future use.
  5. Untangle a reasonable portion of the casing and feed it onto the sausage stuffer attachment, tie a knot at the end. Then in small portions, slowly feed the meat mixture through the sausage stuffer into the casing making sure that it’s relatively evenly filled (it should really fill on its own). Tie off the other end and twist into portion sizes. Poke a lot of small holes throughout the sausage to allow any air bubbles to dissipate (this step will also prevent the sausage from bursting open when grilling). Allow the sausage rest in the refrigerator uncovered for 2- 3 days before cooking or freezing. Once the casing has time to dry out, you should be able to cut the sausages into individual pieces without unravelling the casing.
  6. Grill on a charcoal grill over indirect heat for 30 minutes or until internal temperature is 71° C or 160° F. Serve hot off the grill with french stick and mustard.
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This is the natural casing. Someone on-line said it smelled really bad, but I couldn’t bring myself to smell it.

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The meat fills into the casing relatively easily. In fact, you hardly need to help it.

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This is a really long sausage.

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This is the sausage twisted into portions. I made two sizes so I could easily tell which one was hot. As the sausage dries in the fridge, the twisted ends will also dry out and be strong enough to cut through without it unravelling..

Notes:

  • Whenever I grind meat, I always prepare a medium-sized bowl which I submerged in an ice bath to ensure the meat remains cool as I work it through the grinder. My hands are always cold, so I don’t worry about mixing the meat but if your hands are hot, you may wish to use a wooden spoon.
  • To gage how much casing you’ll need, just tell the butcher how much meat you have, I had about 2 kg (4.4 lb) and he portioned out the casings which ended up to be about 2X too much. He suggested I could salt it and freeze it for next time. Casing are not expensive.

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AsianPorkSalad_2379

It’s tangy, crunchy and quite delicious.

I always knew that my blogging would someday parlay into something more but did I ever hope it would be two-fold? Never in a million years! First it was food styling (which I’m still doing) and as luck would have it, I recently reconnected with a colleague and a new opportunity was born: I’ve been social media content! How cool is that? I’ve been very fortunate to have been given this opportunity and I thank my lucky stars every minute! And I thought I was just lucky in love! So if you need food related social media content, I’m your gal! Email me at evataylor at bell dot net  and we’ll ‘talk’!

I know you’re scrolling ahead to see these photos so let me take the suspense out: they were taken on the morning of April 15, 2014 — I kid you NOT! I was hoping to be yearning for light, salad-ie dishes by now but sadly the weather is STILL not cooperating. Yes, we did have a couple of exceptionally warmish days last weekend but for the most part it’s still soup and stew weather. And like my rebellious feet I am holding out and silently switching gears to a more summery palate!

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I took this photo in High Park on my morning walk. Yes indeed it’s pretty…if it were December! Not April 15 for sure.

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It was cold enough that the snow stayed all day.

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It really is rather beautiful.

As I’m sure most of you operate with similar intentions, I cruise blogs particularly when inspiration evades me and this recipe was no different; it was inspired by the lovely Sawsan’s beautiful Sushi Salad. I must confess that I didn’t record or photograph the first attempt of this creation which was a huge mistake (or was it?) so we actually had this tasty dish two nights in a row! And if it were up to me, it would have been three or four!
The volumes are ball-park, use what you like, omit what you don’t! Easy. If you have celery add it, if you don’t, no worries. The beauty of this dish is the crunch and variety of each and every bite.

Sawsan used ‘cauliflower’ rice but the cauliflower was not nice the day I wanted to make this dish so I substituted Napa cabbage. Since we were having this as a dinner course, I added a marinated BBQ’d pork tenderloin as our protein but chicken or fish would be an excellent substitution.

AsianPorkSalad_2378

The avocado adds a certain je ne said quo is, but may be omitted if you’re watching calories.

Asian Inspired Crunchy Spring Salad

Serves 2 as a dinner portion. Please click here for the original recipe.

Ingredients for the pork and marinade:

  • 200 g pork tenderloin
  • 1 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp finely chopped garlic
  • 1 tbsp grated ginger
  • 1/4 cup mirin
  • 1 tsp toasted sesame oil
  • 1 tbsp hoisin sauce

Directions for the pork and marinade:

  1. Remove all fat and silver skin from the tenderloin. Stab it a few times with a fork, all the way around.
  2. Combine the ingredients for the marinade and roll the prepared tenderloin in it to cover. Let rest in the fridge for a minimum of 20 minutes or overnight.

Ingredients for the dressing:

  • 1 tsp soy sauce
  • 1/4 cup rice vinegar
  • 1 tbsp grated ginger
  • 1 tbsp toasted sesame oil

Directions for the dressing:

  1. Combine all ingredients and mix well. Set aside. (may be prepared the day before)

Ingredients for the salad:

(as suggestions, if you dislike something omit it and if you love something, by all means add more!)

  • 5-6 cups of finely sliced Napa cabbage
  • 1 cup cucumber, cubed
  • 1/2 avocado, cubed
  • 1/2 red pepper, cubed
  • 1/2 medium sized red beet (raw, peeled and julienned)
  • 2 green onions finely chopped
  • a good bunch of cilantro, finely chopped
  • 1 tbsp toasted sesame seeds

Directions for the salad:

  1. BBQ the tenderloin until the internal temperature reads 71° C or 160°F at its thickest part. Allow to rest for 10 minutes before slicing.
  2. Lay a generous bed of the finely sliced Napa cabbage on each plate.
  3. Sprinkle the cubed cucumber, avocado and red pepper along the outer edge of the base. Add the julienned beets to the centre so it just peeks outside the ring (the beets discolour the Napa so I didn’t want it to bleed all over it).
  4. Garnish with the green onions and cilantro.
  5. After the pork rests for 10 minutes, slice into thin slices. Lay 100 g sliced pork onto each plate and garnish with the dressing and the toasted sesame seeds.
AsianPorkSalad_2380

The abundance of colour was no mistake…perfect for a dreary, wet spring day.

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We’re knee-deep in that frenzied holiday season when there are parties, unscheduled drop-ins and quick festive glasses of vino. I never like to drink on an empty stomach so I like to stock the freezer with hors d’œuvres that can be made up in bulk and pulled out in a pinch. One of my favourites is the Devil on Horseback or bacon wrapped dates that I first came across from a Tapa’s cookbook from a friend about 8 years ago and finally blogged about it here. I needed to stock up so when I recently saw naturally smoked bacon (low sodium) on sale at my grocer, I asked JT to pick me up a couple of packs so I had them in the fridge ready to be made into the little devils. Fast forward to my second food styling assisting job, I assisted for a breakfast sandwich and there was a lot of bacon. Probably close to a hundred pounds? OK, I may be exaggerating but there was a lot of bacon left over and I was kindly given some of it! So now I needed to figure out what to do with so much bacon and then it hit me, I knew exactly what that was!

I first came across Bacon Jam at Lorraine’s lovely blog Not Quite Nigella in 2009 and it’s been sitting in my data bank since. I usually don’t have an excess of bacon lying around so the bacon I was given from the job was very welcomed indeed. JT was ecstatic, like most men, he adores bacon. So I made bacon jam. I didn’t have everything Lorraine’s recipe required plus I needed something that I could leave all day to cook on its own, so I found good old Martha Stewart’s Slow Cooker Bacon Jam.

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Cooking down the bacon; the aromas enticed dogs and neighbourhood men to walk in zombie-like fashion towards the house!

There was an overwhelming aroma of bacon for days.

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Thick, sweet and salty all at once. Who knew bacon could taste THAT good?

There are a few precautions one must take with bacon jam. Contrary to what you would think, it is highly susceptible to salmonella which is a very dangerous bacteria. You may have heard that this past summer our Canadian National Exhibition’s Cronut Burger (poor refrigeration) lead to the contamination by Staphylococcus aureus toxin poisoning of their bacon jam! Go figure. You would think that with ALL the preservatives in bacon it wouldn’t be an issue, but it was. In further reading it seems that garlic increases this issue even more. So, my words of caution is that you MUST refrigerate your bacon jam and not even keep it in a processed jar outside of refrigeration. I even went a step further and froze any extra I wasn’t able to eat in a short time frame.

Bacon Jam

Makes 4 small jars

Ingredients:

  • 1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
  • 2 medium yellow onions, diced small
  • 3 garlic cloves, smashed and peeled
  • 1/2 cup cider vinegar
  • 1/2 cup packed dark-brown sugar
  • 1/4 cup pure maple syrup
  • 3/4 cup brewed coffee

Directions:

  1. Cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes.
  2. Transfer the bacon to paper towels to drain. Reserve 1 tablespoon of fat from the bacon skillet, discard the remainder.
  3. Add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
  4. Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Allow to cool slightly then refrigerate in airtight containers, up to 4 weeks (see caveat above).
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I may have gotten carried away with the photos. But is it Bacon dog gamn it!

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Last one, promise.

The jam is slightly sweet, tangy and a perfect accompaniment to cheese or pâté. Add it to your charcuterie platter for New Year’s Eve celebrations. I might have even added it to scrambled eggs once or even a sandwich. Be creative. Where would you add such a decadent jam?

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I just noticed that WordPress is adding advertising into my content in links which are not mine. How to tell the difference is that my links have a dotted underline and the ad links are solid and dotted together. Not cool at all.

Last week I was blown-away flattered by my Hungarian friend Zsuzsa (Zsuzsa is in the kitchen) when she invited me to participate in a blogging event to post your Easter Menu! You can read about Zsuzsa’s Easter here; she grew up very close to where my Mom grew up in Budapest. It’s really just a round up of past post recipes and a little bit about your Easter memories. How could I say no?  Thank you Zsuzsa, I would be honoured. Zsuzsa is taking part with the following Hungarian ladies: The author of this event, Éva from Takarekos Konyha (this blog is in Hungarian) and Elizabeth from Food and Thrift.

Growing up, Easter was always about bunnies for me. Yes, we went to church and all that but let’s be honest, it was about the bunnies! At eight years old, my very first pet bunny was an albino Dutch whom we called Boom Boom (he was called Boom Boom because he stomped his hind feet loudly). Sadly good old Boom Boom only lasted 3 years, but he made such an impression on me that I’ve only ever had bunnies as pets! I cried so much when he died that my Dad swore he would never let me have another pet because losing them made me too sad and he just couldn’t bear it. I was sixteen before I was permitted to have Boon, another albino Dutch but smaller than Boom Boom (no, we weren’t very imaginative with the names!). But I digress, back to Easter.

Mom and Dad in Edmonton with the Chrysler Tour in 1960

Mom and Dad in Edmonton with the Chrysler Tour in 1960

You already know that my Dad was a Puppeteer (and if you don’t, you can read about it here) and we had a family business with the puppet shows. Easter was a big time for us, these holidays meant that the malls, schools (note that this link is NOT mine) and some companies needed entertainment for their events and what’s not to like about a puppet show? So many of our Easters were on the road with the show. In fact, Boom Boom was first adopted because my Dad needed a live bunny for the show (he was the star, don’t worry, it was all very humane).

Believe it or not, the Show was about Bunnies.

Believe it or not, the Show was about Bunnies.

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And there were singing Eggs too

But Easter also had a serious side: FOOD! Chocolates, coloured eggs and of course, ham. I don’t have many of the recipes that we had at Easter but I’ve gathered a bunch I am going to have this weekend when we have JTs family for Easter Sunday lunch. I hope you enjoy them.

My Mom only used Canada Grade A Large size eggs

My Mom only used Canada Grade A Large size eggs

Hors D’œuvres were usually Deviled Eggs (here and here) and French Salad (Francia Saláta). I don’t have a post about Francia Saláta, but you can see Zsuzsa’s recipe here (my Mom never put potatoes in her version). I may do a new hors d’œuvres recipe I saw on my friend Lorraine’s blog of her recent trip to Amman, Jordan. It involves cheese and phyllo pastry, that’s all I can give you!

A wonderful addition to any Easter table

A wonderful addition to any Easter table

We usually had an Easter kalács (Zsuzsa made a gorgeous one here) but I’m making John’s Easter Cheese Bread instead.

The most succulent tenderloin ever

The most succulent tenderloin ever

We’ve decided to go nontraditional and have a beef tenderloin for lunch. This recipe is my favourite way to serve this special cut of meat.

The only place you'll miss the potatoes is on your waist-line!

The only place you’ll miss the potatoes is on your waist-line!

I’m going to serve it with my traditional Celeriac Cauliflower Mash. And a wonderful lemony Asparagus from my friend Greg’s Rufus’ Guide.

It's a symphony of colours

It’s a symphony of colours

And a little tangy German Purple Cabbage Slaw.

Now if you had any room for dessert, I’m going to make Charle’s Sweedish Apple Cake (from Five Euro Food), which totally looks like the perfect ending to a rich and heavy meal. It’s really just all apples and then there’s more apples. The only flour in this is the use of the breadcrumbs as the base, thickener and likely adds a little texture. I love that I can make it sugar free too, since I have a diabetic and a hypo-glycemic in the house — I like to make only one dessert that everyone can enjoy and not make the person feel odd that they have something else.

I may not be able to comment on your blogs for the next few days but I’ll definitely read up when I get back into civilization with internet. Thank you for reading my blog and leaving comments, you really, really make my day. Thank you to every one of the blogs I read, you provide me with the inspiration for my blog and it really wouldn’t be the same without you!

Happy Easter to All!

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You’re probably thinking “she’s gone mad” bacon and eggs for a Super Bowl appetizer? What could she possibly be thinking? Well, once you taste these babies, you’d wish you had made more of them. Just the perfect size to pop in your mouth (or for more delicate mouths, ehem, one may need two bites). I bought quail eggs for an appetizer for our friend’s Paul and T (post to come soon and I don’t want to spoil it) but I had a few of these gorgeous little eggs left over, so I came up with this breakfast for appetizer treat, and since Super Bowl is on Sunday, why not serve it to your discerning guests?

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You can see how small the quails eggs are in comparison to the large Grade A egg.

We spotted this sign walking up to a restaurant on Bloor for lunch last Sunday. Since this post had bacon in it, I thought it appropriate.

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A sandwich board sign in our hood which seemed appropriate with this post.

It’s really not a recipe, you can easily see all the ingredients, so I’ll just describe it. You’ll need 1 large slice of German seedy bread (we usually use this brand’s 7-Grain bread), 4 slices of Pancetta, sliced about 3.5 mm or 1/4 inch thick and four quail eggs.

First you want to fry the bacon until crispy, set aside in a warm oven, reserve bacon grease. Then cut four rounds of bread about 4-5 cm or 2.5 inches in diametre, and fry each side of the bread in the bacon fat until slightly toasted, but saturated in the bacon fat (you can hear your arteries bursting, no, wait, those are mine bursting), set aside and keep warm. In the remaining bacon fat, fry up each egg, trying to keep as circular shape as possible. Serve immediately, you want the yolks a little runny. To serve: take one slice of the bread round, put the bacon on top and then the egg, garnish with parsley or cilantro leaves. Serve with a napkin because you will have creamy yolk running down your chin.

Bacon&Eggs2_BLog

A one, perhaps two bite morsel

They turned out so pretty, I had to take two photos.

Bacon&Eggs1_BLog

Oh, you have a little dribble on your chin, let me get that for you.

Go Jays Go!

Oops.

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