life should be delish

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LifeShouldBeDelish_Final.indd 1 10-12-07 6:39 PM

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Thank you to all of you for inspiring my adventures abroad and in the kitchen, and for happily showing up for dinner with wine in hand and a curious appetite. CONTENTS

SUMMER PASTA 9

GRILLED PEACH AND B4

ONCINI SALAD 12

HERB MARINATED LAMB 17

GREEN PEA AND MINT SPREAD 23

KEVIN’S BANANA BREAD 28

CRUNCHY GRANOLA 34

SLOW BRAISED BEEF SAUCE 38

ROASTED RAINBOW BEETS 45

OVEN ROASTED TOMATOES 49

HONEY GLAZED SQUASH 50

DRUNKEN CHOCOLATE CUPCAKES 52

GLossary of images 58


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SUMMER PASTAIn the summertime, I love tossing together a quick pasta with whatever is in season (and in my fridge). I often use orecchietti, as it cups the little vegetable and herb pieces so well.Bring pot of salted water to a boil. Add pasta and cook until al dente. In pan, heat olive oil. Add chopped garlic, but do not burn. Then add veggies like tomatoes or zucchini. I also like to toss in a few sliced green or black olives and a squirt of lemon juice.When pasta is cooked, drain. Do not refresh with cold water. Add cooked pasta to frying pan and combine with veggies. Toss in a handful of fresh herbs, like basil, thyme, oregano, and chives.

Sprinkle with Parmesan cheese. Enjoy.


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GRILLED PEACH & BOCCONCINI SALADOlive oil4 peaches, skins removed1 tsp vegetable oil12–16 medium Bocconcini handful torn basil leavesdrizzle balsamic vinegar reduction1 lemon

tip: To easily remove peach skin before grilling, bring a pot of water to a boil. Cut an ‘x’ in the bottom of each peach. Add peaches to boiling water for 20–30 seconds. Remove peaches and submerge into a bowl of ice water. Starting at bottom, gently peel skin off using a paring knife.Remove skin from peaches. Slice peaches into equal-sized wedges. If you will not be grilling right away, toss with lemon juice to keep from browning until ready to grill. Drizzle with oil and toss to coat.Heat grill to medium-high. Place peach slices onto grill. Turn once, approximately 2 minutes per side.Place bocconcini cheese and torn basil into serving bowl. Add warm peach wedges overtop. Drizzle with balsamic reduction before serving.Makes 4 servings.


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HERB MARINATED LAMB8–10 lamb chops, Frenched 1 tbsp finely chopped fresh thyme2 tsp finely chopped fresh rosemary1 tsp old-fashioned Dijon mustard1/4 tsp salt1/4 tsp pepper2 garlic cloves, smashed2 tbsp olive oil

Combine herb marinade ingredients. Pour marinade ingredients into dish with lid or into re-sealable plastic bag. Add lamb chops. Massage lamb chops to evenly distribute herb marinade. Transfer to fridge and leave for at least one hour, but can also be left overnight.Spray or oil BBQ. Preheat to medium-high heat. When grill is hot, remove lamb chops from marinade and place onto hot grill. Grill each side 3–4 minutes until medium rare. Remove from bbq and allow to rest 2–3 minutes before serving.Serves 4 as an appetizer.


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GREEN PEA AND MINT SPREAD2 cups shelled green peas (can use frozen)1 bunch fresh mint, washed and dried1 clove garlic, minced2 tbsp whole almond buttersalt, black pepper, and cayenne pepper, to tastewater, if needed

HINT: Almond butter is like peanut butter, only made with almonds, and is available at most stores. If you can’t find it at your local store, try a health food store.Bring water to a boil in small pot. Add peas. Cook time will depend on whether you’re using fresh or frozen. Peas should be fully cooked, but not mushy. Drain peas and allow to cool to just above room temperature.In food processor, combine peas, handful of mint leaves, almond butter, and garlic. Start with a small amount of mint and then adjust as you go. You can always add more, so best not to overdo it in the beginning. Process until you have a smooth paste. It should be thick, but still soft enough to spread. Adjust consistency with a little water if too dry. Add cayenne pepper, black pepper, and salt to taste. Blend in seasoning.Serve with crispy multigrain crackers. Serves 4 as an appetizer.


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surf


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KEVIN’S BANANA BREAD4 ripe mashed bananas1/3 cup melted butter3/4 cup sugar1 egg, lightly beaten1 tsp vanilla or 1 tbsp honey1 cup of all-purpose flour1/2 cup whole wheat flour 1 tsp baking sodaPinch of salt

Preheat oven to 350F.Mash bananas in mixing bowl. Stir IN melted butter.Blend in sugar, egg, and vanilla (or honey. Add the baking soda and salt and mix well. Lastly, stir in the flour until combined. Pour mixture into a buttered loaf pan. If making one large loaf, bake for approximately 60 minutes. If using three small loaf pans, bake for approximately 40 minutes. Slide a toothpick into the centre of the loaf to check if done – if toothpick comes out clean, then loaves are cooked all the way through. Transfer to a wire rack to cool. Store in airtight container or wrap tightly in aluminum foil.


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CRUNCHY GRANOLA2 1/2 cups organic rolled oats1/2 cup whole unsalted almonds1/2 cup raw sunflower seeds1/2 cup raw whole flax seeds1 1/4 tsp cinnamon1/8 tsp nutmeg1/2 cup liquid honey1 cup mixed dried fruit (craisins, raisins, dried cherries, chopped apricots)

make it your way: you can swap sunflower seeds for pumpkin seeds. Or use shredded coconut instead of flax seeds.

Preheat oven to 300F.Line cookie sheet with parchment paper or aluminum foil. A liner makes transferring finished granola to jars much easier, and is a big help when it comes time to clean your baking sheet.Combine oats, nuts, flax seeds, and spices in mixing bowl. If you like your granola to have a bit more kick, you can be generous with the cinnamon.Slowly pour in honey. Mix thoroughly. You may think that you don’t have enough honey, but keep stirring until fully combined. The honey will go farther than you think.Spread evenly on cookie sheet. Bake in oven for 20 minutes. Give the granola a stir. Bake for another 15–20 minutes until lightly browned.Remove from oven and immediately stir in dried fruit. Allow granola to cool. Break into clumps.Store in airtight container for up to 1 week or freeze in small batches for up to 2 months.Makes approximately 5 cups.


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SLOW BRAISED BEEF SAUCE2 1/2 to 3 lbs chuck roast (beef shoulder)3 tbsp olive oil1 medium onion roughly diced2 heads of garlic, chopped28 oz can of diced tomatoes14 oz can of cherry tomatoes, drained (optional)1 750ml bottle red wine1 cup of coffeeA handful of oregano sprigs1/2 tsp crushed red chili peppersSalt and pepper

Preheat oven to 300F.Trim any excess fat off of beef. Cut into 1 inch cubes. Season with salt and pepper. Heat oil in Dutch oven. Brown beef – you don’t want to cook it all the way through, but just brown the sides. Remove beef from Dutch oven and allow to cool. Sweat garlic and onion in Dutch oven. Return beef to pan and add tomatoes, wine, coffee and oregano.Stir. Bring to a boil. Place lid onto pan and transfer to oven.Braise in oven for 2 hours. Remove from oven. Beef should be tender enough to easily pull apart with a fork. If not, return to the oven for another 15 minutes. Depending on how much liquid you have left, and how thick you like your sauce, place Dutch oven on stove top and bring liquid to a boil. Allow to boil rapidly to evaporate excess liquid until desired thickness is reached.Serve over rigatoni or ziti pasta.Sprinkle with freshly grated Parmesan before serving.


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ROASTED RAINBOW BEETSI love the combination of roasted beets and goat cheese as a salad. Then throw in candied pecans for some crunch. Most recipes suggest roasting the beets whole with the skins on and after roasting the skins will slip off. I find it much faster – and easier – to peel the raw beets with a vegetable peeler and then cut them up into slices or chunks.mixture of beets like purple, golden, or candy canesoft goat cheese, like chevreolive oil whole pecans maple syrup

Preheat oven to 400F.To roast beets, line a baking sheet with tin foil or parchment paper and spread the beets evenly. Drizzle with a little olive oil. Depending on the size of your slices or chunks, the beets may only take 25 minutes. Pierce with a fork to test if done. They should be soft, but still have a little CRUNCH.To candy the pecans, line a small baking sheet with tin foil. Spread pecans ON BAKING SHEET. Drizzle with maple syrup and then toss to coat. Toast pecans in toaster oven. It’s best to start with a light toast and then repeat as needed. Watch carefully – they will burn very easily. The maple syrup will caramelize and stick to the nuts, giving them a sticky coating. Combine warm beets, candied pecans, and dollops of goat cheese.


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OVEN-ROASTED TOMATOESPreheat oveN to 325F. Line baking sheet with tin foil. Cut cherry or grape tomatoes in half. Place cut-side up on lined baking sheet. Sprinkle with salt and pepper. In small bowl, combine minced garlic (a garlic press is particularly helpful here) and olive oil. Pour garlic oil mixture over tomatoes. Slow roast in the oven until edges start to crinkle and wither, approximately 45 minutes, depending on size of tomatoes. Store in a glass jar for up to a week. Perfect for adding to salads and pastas, or serving alongside a cheese and charcuterie selection.


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HONEY GLAZED SQUASHA simple way to serve squash that requires little work but has lots of flavour. Preheat oven to 350F.Cut squash in half. Scoop out seeds and guts with spoon. Cut squash into wedges. Line a baking sheet with tin foil or parchment paper. Place squash onto baking sheet. Sprinkle with salt and pepper. Heat 1/4 cup water, 1/4 cup honey, and 1 tablespoon butter in small saucepan over low heat until honey and water are warm and combined. Add heaping teaspoon of cinnamon and a pinch of nutmeg. Stir to mix in spices. Pour honey liquid over squash. Using a basting brush, coat squash evenly with honey liquid. Bake in oven for 30 minutes. If serving immediately, bake for another 15–20 minutes. If making ahead, remove squash from oven and allow to cool. Store in refrigerator for up to two days. Reheat for approximately 30 minutes before serving. Check if squash is ready by piercing with a fork. it should be tender enough for the fork to easily slide all the way through.


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DRUNKEN CHOCOLATE CUPCAKES2 large eggs, room temperature1/2 cup plain yogurt, room temperature (use 1.5% and up, not fat free)6 oz. dark stout beer, room temperature 2 tsp vanilla extract1/2 cup cocoa powder1 cup granulated sugar1 1/4 cups all purpose flour1 tsp baking soda1/8 tsp ground cinnamon6 tbsp butter, melted8 ounces cream cheese, room temperature (not whipped cream cheese)4 tablespoons butter, room temperature4 cups powdered sugar1 tsp vanilla extract

Preheat oven to 350F.Line a 24-cup mini muffin pan with paper liners. I like to use reusable silicon liners - they peel off easily and create no waste.In a large bowl, whisk together eggs and yogurt. Add beer and vanilla and whisk by hand until well combined.In a separate bowl, sift together dry ingredients - cocoa powder, sugar, flour, baking soda, and cinnamon. Add about a third of the flour mixture into the wet ingredients and blend well using a hand mixer. Add the rest of the flour mixture, a third at a time, mixing well each time. When all ingredients are blended, add the melted butter and continue mixing until combined thoroughly.Pour batter into the muffin pan cups, filling each to about 3/4 full. Bake on center rack of oven for 12–16 minutes. Insert toothpick into centre of cupcake to check if ready. Toothpick will come out clean when cooked all the way through. When ready, remove from oven and transfer to wire rack to cool.TO MAKE Cream cheese frosting: In a medium bowl, blend together cream cheese, butter, vanilla using hand mixer. Gradually add powdered sugar, mixing well until all incorporated. To frost cupcakes, you can use a piping bag or can spread on using an offset spatula. I find it easier to decorate if frosting is slightly chilled, so I place in the fridge for 5 minutes before piping. Makes approximately 24 mini cupcakes.


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A single place setting from the Outstanding in the Field dinner event in Burlington, Vermont

Sheep grazing in Saint Saturnin-les-Apt, France

Green pea and mint spread

Ontario asparagus

Soundview Orchards in Grey County, Ontario

fresh green peas

Honeycomb from Dancing Bees Apiaries in Canton, Ontario

Lone sheep in Prince Edward Country, Ontario

Lighthouse picnic in Ferryland, Newfoundland

junior sous chef

Herb marinated lamb chops

Lobster awaiting his fate in Nantucket, Maine

chopped cherry tomatoes

Spices at the farmers’ market in Gordes, France

Cows take a water break at Saugeen County Dairy in Grey County, Ontario

patty pan squash

Sheep grazing on a rock island in Newfoundland, Canada

Kevin’s famous banana bread

Summer pasta

Picnic of goodies from the markets in France

colourful plates

Hayden Street balcony herbs

Cheese selection at the farmers’ market in Gordes, France

currants growing along the side of the road in southern France

Vegetables at the farmers’ market in Apt, France

Macarons at the farmers’ market in Gordes, FranceBeekeeper in training

Art Home (pronounced ‘arome’) rooftop dining table for 12 at Palais de Tokyo in Paris, France

Grilled peach and bocconcini salad

Happy grass-eat ing cows at South 50 Farms in Port Hope , Ontar io

Wheat field at sunset in St. Catherine’s, Ontario

Outstanding in the Field dinner event in Burlington, Vermont

drunken cupcake

Summer berries

Food for Change dinner event at The Stop Community Food Centre’s Green barn

nantucket lighthouse

Crunchy granola

Olives growing at the side of the road in The Luberon, France

fish delish

Old-fashioned milk canister at the farmers’ market inGordes, France

double Rainbow beets

Harbour winds make for winding trees in Newfoundland, Canada

Pigs on the farm in Grey Country, Ontario

Hayden Street balcony carrots (yes, they really grew on my balcony!)

walking on the beach in nantucket

chickens on the farm in Grey Country, Ontario

Make your garden feed youSlow-braised beef sauce

Hayden Street balcony wild cherry tomatoes

Keady market in Grey County, Ontario

Oven roasted tomatoesOntario spring onions from Brooklands Farm in Bracebridge, Ontario

honey GLAZED squash

Snacks before the storm – appetizer spread enjoyed while waiting for Hurricane Earl in Nantucket, Maine

Ontario veal

bees in a box at Dancing Bees Apiaries in Canton, Ontario

Fresh caught bluefish off the coast of Nantucket, Maine

Outstanding in the Field dinner event in St. Catherine’s, Ontario

Where the cows roam at Saugeen County Dairy

Rainbow chard


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Life should berElished

LifeShouldBeDelish_Final.indd 60 10-12-07 6:41 PM

life should be delish

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