Today is National Potato Day.

Yellow Potatoes

• used for mashing, steaming, baking, roasting and boiling.
• the all-purpose potato.
• light tan skin, yellow fish.

Red Potatoes

• used for steaming, boiling, roasting, au gratin and scalloped.
• red skin, white flesh.

Russet Potatoes

• used for baking and boiling.
• high in starch.
• dark tan skin, white flesh.

White Potatoes

• used for mashing, boiling, steaming, au gratin and roasting.
• low in starch.
• tan skin, white flesh.

Fingerling Potatoes

• used for baking, boiling and roasting.
• low in starch.
• finger shaped, red or tan skin, white flesh.

Blue Potatoes

• used for steaming, baking, boiling.
• medium in starch.
• blue-purple skin and flesh.

Sweet Potatoes

• used for boiling, baking, frying and roasting.
• medium in starch.
• orange skin and flesh.

Today is National Milk Chocolate Day.

Cacao

• this is the bean minus the shell.
• can be used whole, powdered or in small pieces.
• bitter tasting

Chocolate Liquor

• cacao nibs that are ground into a smooth, liquid paste.

Unsweetened Chocolate

• also known as baking chocolate, pure chocolate, bitter chocolate.
• chocolate liquor that has cooled and hardened.
• base of other types of chocolate

Bittersweet Chocolate

• also known as semisweet chocolate, dark chocolate.
• 35% chocolate liquor, cocoa butter and different amounts of sugar.

Sweet Chocolate

• 15% chocolate liquor, cocoa butter, and sugar

Milk Chocolate

• 10% chocolate liquor, cocoa butter, sugar and at least 12% milk.

White Chocolate

• not really chocolate as it contains no chocolate liquor.
• 20% cocoa butter, 14% milk and sugar

Cocoa

• chocolate liquor that has had the cocoa butter pressed out of it.
• it is left hardened, then ground into a powder.
• Dutch Cocoa-cocoa powder washed with an alkali solution of potassium carbonate.

Cocoa Butter

• expelled fat from pressed chocolate liquor.

Chocolate Extract

• cacao beans are soaked in alcohol.

Today is Vanilla Ice Cream Day.

There are 3 varieties of vanilla.

Bourbon Vanilla

-grown from the vanilla planifolia plant in Madagascar, Comoros and Reunion.
-fruity, sweet flavour with a heavy vanilla scent.

Mexican Vanilla

-grown from the native vanilla planifolia plant in Mexico.
-rich, mellow flavour with a spicy, woodsy scent.

Tahitian Vanilla

-grown from vanilla tahitiensis plants.
-fruity and floral aroma and flavour.

*French vanillais the designation given to the preparation of products with a strong vanilla scent and contains vanilla grains.

Those 3 types of vanilla can come in any of the following forms.

Vanilla Extract

-this is vanilla beans steeped in alcohol and water for several months, usually 13.35 oz. of bean per 1 gallon of liquid.
-labelled “pure”.
-this should not be added to hot foods since the alcohol will then evaporate off.

Vanilla Essence

-this is vanilla beans steeped in alcohol and water for several months, usually more than 13.35 oz. of bean per 1 gallon of liquid.
-stronger vanilla flavour.
-this should not be added to hot food since the alcohol will then evaporate off.

Imitation Vanilla Extract

-this is made from synthetic vanilla.

Vanilla Flavouring

-this is a combination of pure and imitation vanilla.

Whole Vanilla Bean

-shiny, black, tender, moist and plump beans.
-you can add seeds and pulp directly to foods.
-pod can be steeped in hot liquids.

Vanilla Sugar

-made from a vanilla bean that is add to white or confectioners sugar.
-1 tbsp vanilla sugar is the equivalent of 1/4 tsp extract
.-to make, cut bean in half and bury in 1-2 cups of sugar for 2 weeks in sealed container.
-can be used in place of regular sugar for more complex flavours.

Vanilla Powder

-ground whole dried vanilla beans
-can be used in hot liquids.

Head on down to the Mississauga Rotary Rib Fest running this July 16th, 17th and 18th weekend.  Enjoy slow cooker BBQ chicken, pork and beef, ice cream, live entertainment and more. 

Click here for further details.

Today is National Lobster Day.

Here is a guide to enjoying your own lobster dinner at home.

Lobster Sizing

Buying a Lobster

Cooking a Lobster

How to Eat a Lobster

Step 1: Break off each of the legs by holding on to the lobsters back and twisting them off gently. You can then just suck out the meat.
Step 2: Using a gentle twist, tear off the claws at the first joint.
Step 3: Remove the loose portion of the claw and pick out any meat that is in it.
Step 4: On the large section of the claw break off the tip with a nut cracker.
Step 5: Push out the meat by putting your finger in the smaller hole and pushing it out the larger end.
Step 6: Grasp the tail in one hand, the back in another and twist to separate.
Step 7: Twist off the flipper end. This also has some meat in it if you want to dig around.
Step 8: Place your fingers in the flipper end of the tail and push out the tail meat through the larger hole.
Step 9. Peel off the top of the tail and discard the digestive tract.
Step 10: Dig through the remaining body to get out the rest of the chunks of meat.
Step 11: Female lobsters have what looks like little red eggs. This is called “coral” or “roe” and can be eaten.

This past weekend I spent a day at the International Center sampling many varieties of cheese, wines and other libations.  With major sponsors like Food TV and Metro this 19 plus event had something for everyone.  For purely research purposes I made sure to try many new things like caramelized onion cheese and absinthe as well spent a good 30 minutes at a cheese tasting seminar.  All in all it was a great event. 

Make sure to check out your local areas for any events like this one. In the GTA alone there will be at least 4 major events like this happening throughout the year so make sure you  try to make it to at least one to see what its all about.

Here is a little photo gallery featuring some of my highlights of the show. Click on each picture for a larger image.

March is Nutrition Month and the Clinical Dietitians at Trillium Health Centre held “Celebrate food… from field to table” with Food TV Chef Anna Olsen. 

A smaller, intimate gathering, we were treated to a catered lunch showcasing some of Anna’s fantastic recipes like a Sweet Potato and Ginger soup, fresh salad with pears and a cranberry dressing, ham, cheese and green onion scones and an assortment of fruits and cheeses.  Of course the meal wasn’t complete without a selection of decadent treats.

Speaking to us about her start in the world of culinary exploration, Anna emphasis the importance of knowing what foods are in season, of shopping locally and most of all having fun and enjoying the experience of creating food for friends and family.  I have always enjoyed watching Anna on her Food Network shows ’Sugar” and the most recent “Fresh with Anna Olsen” and was excited to see her up close only to discover how funny she can be and outreaching she is to others with the a respect for food and cooking. 

Of course a foodie like myself could not resist picking up a couple more cookbooks to the never ending collection I currently own, however these ones will definitely have a special place in heart.

Things can get so chaotic during the Christmas season. You need to shop for gifts, decorate you tree and house, attend many social and work functions and most importantly do your holiday baking. Some people are happy just picking up something from the store and others will forgo baking altogether but here is a great idea if you want the home baked treats without all the work. This past Sunday I attended a fantastic brunch that included a cookie swab with 5 incredible women.

A cookie exchange is a easy way to get a variety of holiday treats to put out for company in the up coming weeks without a lot of fuss. All you need to do is bake a dozen cookies for each participant of one kind of cookie or treat. In my case I made 6 dozen Strawberry sandwich cookies; one dozen for myself and a dozen for each of the other guests.

If everyone else does the same you end up with a great variety of cookies. You can pick really simple recipes like the Snowballs or showoff your decorative side with the sugar cookies. You don’t even need to make cookies. I ended up with tarts and chocolate truffles.

Our host for the cookie exchange, my boyfriends sister Erin did a fabulous job on the brunch. Her dining room was decorated like something out of a magazine and brunch was divine.

Cheese, fruit and decadent chocolate croissants started out the festivities as we were all introduced to each other or reacquainted.

Like any occasion involving just woman it wasn’t long before laughter broke out and stories of work and families were shared liked old friends.
A brave soul, our host tried out a recipe on us for the first time and it was delicious. It was a English muffin, ham and egg concoction with a tomato jam that was perfect served with a side salad. The dish was not at all heavy for the occasion so I will definitely be posting the recipe in the next couple of days for everyone to try.

I think everyone went home extremely content that day, bellies full and arms laden with holidays treats. And while our holiday baking is done and a little more pressure off our shoulders, I think it was the great food, friends old and new and great conversation that made the day a huge success.

Clockwise from top left: Snowballs, Belgian Cookies, Everything Tarts, Sandwich Cookies, Chocolate Trufflesm, Sugar Cookies

Heather’s Sandwich Cookies

(I used 3 different jams this time around)

Andrea’s Belgian Cookies

make approx. 60 cookies

2 cups unsalted butter
2 cups icing sugar, sifted
2 tsp vanilla
2 eggs
5 cups all purpose flour
1 tsp salt
1/2 tsp baking soda
*the above ingredients should be room temp.
Jam, any flavour
White incing
Maraschino cherries, quartered.

1. Cream together butter and sugar until light and fluffy. Beat in vanilla and eggs.
2. Combine flour, salt and baking soda and gradually blend into butter mixture.
3. Press into a ball and chill.
4. On a lightly floured surface roll out dough, 1/4 at a time, till 1/4″ thick.
5. Using a round cookie cutter, cut out dough and arrange 1 1/2″ apart on a ungreased cookie sheet. You can line it with parchment paper if you want.
6. Bake at 375 degrees for 8 minutes or until cookies are lightly browned. Cook on rack. You can freeze the cookies at this point for later use.
7. Spread jam over one side of cookie and top with a second. Spread the top of the cookie with icing and place a cherry in the middle.

Christine’s Snowballs

3 cups plain peanuts, chopped in blender
1 can Condensed milk
Icing sugar

1. Mix together peanuts and milk in saucepan.
2. Cook over medium heat until mixture starts pulling away from edges of pan. Let it cool a bit before rolling.
3. Roll mixture into 1″ balls and roll in icing sugar.
4. Snowballs can be frozen.

Lisa’s Sugar Cookies

2 cups unsalted butter
2 cups sugar
2 large eggs
2 tsp salt
2 tbsp vanilla
5 cups flour

1. Cream together the sugar and butter on mixer speed high. Add the eggs, vanilla and salt and beat on medium speed.
2. Add the flour one half at a time, do not over mix.
3. Chill for at least 2 hours.
4. Roll out dough and cut into festive shapes. Place on cookie sheet.
5. Bake for 15 minutes at 350 degrees F. Let cool completely.
6. Decorate with icing.

Royal Icing

2 cups powered sugar
4 tsp milk
4 tsp corn syrup
1/2 tsp vanilla

1. Combine all ingredients.

Butter cream Icing

1/4 cup butter
1 tsp vanilla
1/4 tsp salt
1 lb powdered sugar
milk, few tablespoonful.

1. Combine first 4 ingredients. Add milk by the tablespoonfuls until your desired consistency.

Connie’s Everything Butter Tarts

Premade tart shells
1/3 cup butter, softened
1 cup brown sugar
1 egg
2 tbsp cream
1 tsp vanilla
1/2 cup each raisins, pecans and coconut

1. Mix together all ingredients.

2. Spoon mixture into shells and bake for 10 minutes  in preheated oven at 425 degrees F. Turn down temperature to 350 degrees F and bake 10-15 minutes more.

3. Let cool in pan for a few minutes then finish cooling on rack.

Erin’s Chocolate Truffles

1 packages Baker’s Semi Sweet baking chocolate
1 package cream cheese, softened
2 large high quality chocolate bars or 1 bag chocolate chips for dipping.
Toppings: Skor, coconut, nuts, sprinkles, powered sugar, cookie crumbs

1. Beat cream cheese with electric mixer until smooth.
2. Melt baker’s chocolate according to directions on package.
3. Combine cream cheese and chocolate and cool completely in fridge or freezer.
4. Prepare a baking sheet with wax paper.
5. Melt dipping chocolate in microwave.
6. Roll cream cheese mixture into balls and dip into melted chocolate with toothpick.
7. Place on wax paper and sprinkle with toppings. Keep refrigerated or freeze with wax paper between layers.
Yield: depends on the size of your balls.

This past weekend I went and checked out the Gourmet Wine and Food Expo at the Metro Toronto Convention Centre.  Previously this year I had gone to the Good Food Show and I can tell you this is quite a different experience.  The atmosphere at the wine show had a very city chic club feel. 

The lights were dimmed and the booths were decked out with neon and modern furniture.  Portugal was the show piece country and though there was many wines to try from there other countries like Chile, France and even here in Canada were well represented.

We started out the show by grabbing some food.  Having not eaten much yet that day we definately needed some substance and there was lots of variety to choose from.  Some names were recognizable like Lonestar and Olivieri pasta while others were more obscure like Rosa’s Place where we grabbed a wonderful plate of cheese tortellini, bruschetta and pasta a la vodka. 

Sample tickets were $1 each and while some places like Rosa’s were a great deal at 8 tickets for this plate of food other’s were not so great.  Ruelo Patisserie had this cool selection of cookies filled with ganache or buttercream called macarons yet at 2-3 sample tickets each you didn’t get much bang for your buck.

Some vendors offered cool ideas like elk risotto and vension burgers, others offered favorites like ribs and sushi.  Cheese vendors were also in abundance some offer free samples or tasting plates for a few tickets. 

Wine wasn’t the only alcohol of choice at this event.  I had the pleasure of sample an amazing green apple beer from Nickle Brook Breweries, a sweet cranberry blueberry wine from Muskoka Lakes Winery, plus many liqours like one of my favorites Hypnotiq.  Man I could drink that stuff straight though pineapple juice just takes it to a whole other level.

It wouldn’t be a wine and food show if the Food Network wasn’t there and this years celebrity guests included Chef Robert Rainford and the Thirsty Traveler Kevin Brauch.  The 9 of Dine Chefs of Distinction Award is given out each year to 9 local chefs and they are invited to the Food Network stage to showcase their talents. 

While we were there we checked out Tyler Cunningham, chef at Mildred’s Temple Kitchen in Toronto who cooked up a Smoked Trout with Yogurt Lemon dressing and radish salad.  I’m not  a fish eater but I still like to give  everything a chance so I definitely tried a free sample at the end of the show.  Still not my cup of tea but it wasn’t horrible either.  Very pretty to look at though.

Also offered at the show was the Fine Wines Tasting lounge were you could sample rare and unique vintages, the Connoisseur’s Corner where you experience wine and food pairings and the Tutored Tastings seminars that were running all weekend long offering tasting courses on many different wines.

One of my favorite things about this show was the lack of pushy salespeople.  Each vendor had representatives on hand to talk about their products and inform you where you could purchase them.  A LBCO store was available in the Centre to pick up anything that you really enjoyed. 

Next year I plan to spend a whole weekend at the show, taking as many classes and tastings sessions as I can.  The time I spent at the show was so much fun and I recommend it to anyone out there who loves food and drink and wants to try something new.

How Big Should Your Turkey Be?

On average each guest will consume 3/4 to 1 pound of turkey each.  Depending on if you want leftovers to make soup or pot pie or even hot turkey sandwiches you will want to add a few more pounds. A twelve pound turkey can easily feed an average family of 4 with very little left over.

Getting Your Turkey Ready for the Big Day

You have two types of turkeys available; fresh or frozen.

Fresh

A whole turkey may safely be left in the refrigerator for up to 2 days before cooking.

Frozen

There are 3 methods to thaw your turkey for the big day; in the fridge, in cold water and in the microwave.  I don’t recommend the last method at all since most microwaves are not even big enough to hold a decent size turkey and there is a chance it could be cooked partially while thawing.

Cold Water Method

If the packaging the turkey originally came in is still intact leave it on.  If there are any holes remove the wrapping and place the turkey in a zipper sealed bag.

Place turkey in the sink filled with enough water to come halfway up the turkey.  Change the water every 30 minutes until thawed.  It will take 30 minutes for every pound of turkey.

You should cook the turkey immediately after thawing.  It’s also important that water doesn’t get into the bird which could spread bacteria as well as produce a watery meat. 

Refrigerator Method

It will take 24 hours for every 5 pounds of turkey to thaw completely.

How to Prepare Your Turkey for Roasting

Remember to remove the giblets and neck from the cavity of the turkey.  

Rinse out the cavities on both ends several times as well as the outside of the bird. Pat with paper towels to dry.

Prepare stuffing. Homemade Stuffing Recipe

Lightly pack main cavity of the turkey.  Cover the opening with foil. 

Lightly pack rear cavity and pulling skin over the hole secure with metal skewers.

Using twine secure the wings tightly against the sides of the turkey.

Place in roasting pan, season with salt and pepper and generously dot with butter.  This is to help it brown the outside and create great gravy.  Loosely cover with foil.

Place in preheated 400 degree F. oven.  After one hour reduce the heat to 350 degrees F. and continue cooking till bird is done.  The following is a handy guide of how long a turkey will take to cook.

Every hour baste the turkey with the juices in the bottom of the pan.

Once turkey has finished cooking take the turkey out of the oven and place on cutting board.  Remove the stuffing to a serving bowl and cover to keep warm.  Cover turkey and let sit 10-15 minutes before carving.

Enjoy!