Too much Tofurkey!

On Christmas day one of Angie's friends came over for dinner. And by dinner, I mean she came over with dinner...in a box. Yes, my Christmas day dinner was Tofurkey, as Angie's friend is a vegan.

This is actually a pretty good meal deal. It comes with the stuffed Tofurkey, dumplings and gravy, and you just add veg. In a roaster, I tossed some red potatoes, carrots, celery and onions with olive oil, S&P, rosemary and saege, and baked the Tofurkey at abut 300 degrees for an hour. We basted the "bird" every 15 minutes- tres important, as tofu can dry out fairly quickly.

Dumplings, boiled and then fried until they were slightly tender on the inside with a crispy crust outside. With a hefty helping of vegan gravy, these puppies were quite tasty, and I almost went back for seconds- almost. Along with the dumplings, I also made a pretty standard turkey side of baked sweet potatoes- or yams, as they're referred to here in NY- drizzled with maple syrup. I was dying for a green component, but we're talking minimal prep space, a shoebox-size oven, and....1 pot. Yup, my sis owns ONE pot.

I have to say that, though I'm glad to have tried the mythical beast that is Tofurkey, I'm a real meat kinda gal...and I think I'll keep it that way. Although, nothing trumps making a Tofurkey meal with all the trimmings in a teensy "kitchen" on the Upper West Side!

Christmas Fest on the Upper West!

As I mentioned on my Christmas morning post, Angie and I had quite the feast in store. Once we finally got in gear, I poured up two strong spiced rum & eggnogs to go along with the delish selections.

First up, was the bread- awww yeah. The bread was an apricot-hazelnut parisienne from Silver Moon Bakery- sis's favorite bakery on the UWS.

That was sliced thinly and toasted to that the cheese would melt right in. Which brings me to the additions; creamy goat cheese and Camambert (which, I've decided, I do not like), my aunt's homemade red wine jelly and Calimyrna figs with uncured applewood smoked bacon with lots of black pepper.

While I slathered my toasted bread w/ goat cheese, red wine jelly and sweet figs, Angie made mini sammies with the Camembert.

The best ever 'Nuts & Bolts' recipe

I moved to Halifax in the fall of 2005. Normally, it's pretty hard to move away from home, friends and family, but I was lucky enough to have a wealth of family here to take care of me! Thanksgiving and Easter dinners are always spent at my aunts house, we have a standing Christmas baking date every year, and it's also just fun to go over, drink wine, eat chips and hang out.

At Christmastime, however, the chips are replaced by MA's Nuts & Bolts- one of my absolute favorite snacks. If your palate is of the salty variety, these will be just the thing to sate it. It's also a big hit with company. Keep in mind that this recipe is not rocket science- it's more of an 'eyeball it' sort of deal!

Ingredients:

1 can cashews

1 bag salted peanuts

1 sm. box Crispex

1 sm. box Cherrios

3-4 c. pretzel sticks

2 c. butter or margarine

2 tsp. Worcestershire sauce

1 heaping tsp. onion powder

1 heaping tsp. garlic powder

Method:

Put all ingredients in a roaster. Combine melted butter, Worcestershire and seasonings and pour over mixture. Bake, uncovered at 250 degrees for 1 hour. Stir every 15 minutes.

Christmas morning in Manhattan

It's Christmas morning in Manhattan, 8:30 am. If I were at home in NL, I would still be in bed. Instead, I'm sitting here, gazing at the tree, making some final decisions on how I'll prepare the Christmas brekkie and waiting - patiently- for my sis to stir...

Christmas day is my favorite day of the year. It's not because of the presents, or the lights, the carols or the snow. Christmas day is my favorite for three distinct reasons; I eat whatever I want, I drink all day long and I will not, under any circumstances be rushed. I set the alarm, run to catch the bus, so errands, ect, 364 days a year, and THIS is not one of them.

Anyhow, back to the food. Traditionally, at home in NL, we made the turkey on Boxing Day. Christmas Day has always been reserved for breakfast- all day breakfast. Here's our general schedule; get up, have breakfast and champagne, open stockings, snack, call dad back after he'd lose interest, sis hauling me off the computer, open presents, eat chocolate, me hauling sis off the computer, get into the Bailey's, get into more wine, and eat more breakfast...This pattern would pretty much continue until about 5pm. Yes- we take our time on Christmas Day!

And so, as I sit here, quickly loosing my patience, I'm anticipating the feast that is to come: dried figs, goat cheese, ham, maple bacon, apricot-hazelnut baguette, Camembert, red wine jelly, eggs and clementines! Clearly, a post with photos will follow!

Merry Christmas everyone!!

Quality Street Lovers, pay attention!

Since I had so many comments about people's love of Quality Street chocolates for my Christmas Chocolate Essentials post earlier this week, I thought that several people might be cheered to know of these little goodies. I was in Pete's Frootique the other day and noticed something, well, brilliant!

It turns out that the people behind Quality Street chocolates have chosen a few of their favorites to sell individually. Better still, they're about three times the size of the originals! So enjoy a BIG bite of your favorite holiday chocolates this season. And if anyone tries to touch your special treat, you can say "That's MY_____!"

Chocolate Noisette Pate

Milk Chocolate w/ Hazlenut & Caramel

Caramel Swirl

Christmas Chocolate Essentials

Ah- 'Tis the season for Christmas chocolate. You know, those chocolates that only come around during the holiday season...or so I thought. I realized that, at Christmastime, I always get excited when my boss' candy bowl fills up with Quality Street or packages of Icy Squares are displayed by the cash at the drug store. But really, these chocolates are available year- round, Iust associated them with Christmas.

Of course, when I started pondering this topic, I had to find out which ones out which ones signified Christmas for my colleagues, friends and family. It's a long list, but I'm sure you'll find your favorites. Mine are marked *!

Quality Street

Ferrero Rocher

Guylian Belgian Chocolate

Toffifee

After 8 Dinner Mints

Pot of Gold Collection

*Toblerone*

*Moritz Icy Squares*


Terry's Chocolate Orange

Andes Mint Thins

*Neilson Macaroons*

*Lindt Lindor*

Christmas Cupcakes

Who doesn't love a good cupcake? There are certain spots that I know are 'sure things' when I'm looking for a little something sweet. These sure things now include Gleneagle Bakery.

A couple weeks ago, we had a fantastic chocolate cake for a colleague's birthday. This week, we got a special treat from one of our suppliers in the form of fluffy cakes with a rich, buttercream frosting...and sprinkles! It you don't have time to make your own baked goods this Christmas, stop in to this sweet little shop, and I'm sure they'll take care of you.

Lunch at Little Fish

As a food writer, the one thing that I can't argue with is fresh, good food. In endless chef's memoirs or interviews a common thread in their approach to food preparation, is to use good ingredients and to keep it simple. In this particular case, Little Fish does just that.

On a business lunch, a couple Fridays ago, I could not have been more satisfied with such simple fare. It was my first visit to the resto and I, having the eternal fear of having food envy, decided that I would follow the lead and order the same as my company.

We both had a simple spinach salad- simple, yet delicious. A generous portion of spinach with a might vinaigrette, buttery pine nuts, and pungent Dragon's Breath blue cheese. As I said, the fact that there were no bells and whistles to this meal made it all the more appealing. By using only a few ingredients, balanced perfectly, a spinach salad became a lovely treat to my Friday.

Of course, having a weakness for all things protein, I ordered a side of sauteed scallops as well. Mercy, they were good. Again, simple seared scallops with a nice squeeze of lemon made this meal complete.

Late night apps at Il Mercato

Last Friday, some friends and I ended up at Il Mercato on Spring Garden for some late-night munchies. We had all been out at various Christmas parties and events, and planned to meet up later for a couple drinks to kick-off the Christmas season.

After tossing around a couple ideas on the freezing cold street, we realized that we were right in front of Il Mercato which would well serve our jonze for a good bottle of red. I've eaten at Il Mercato a couple of times and have quite enjoyed myself, but this time was definitely the best. Perhaps it was the company, maybe it was the spontaneous decision to meet up in a bustling restaurant full of chatter as opposed to simply sipping martinis at the bar...it could have been the wine...

Since -oddly enough-I hadn't been thinking about food, I was having a bit of difficulty making a decision, so I went entirely on our server's recommendation and went with the mussels. Though the mussels themselves were a little smaller than I would have liked, the broth itself was delicious. Soaked up with some of the resto's yummy foccacia, this appy made for a great meal.

Mussels sauteed in white wine, tomato,

onion, garlic & basil

While I went for seafood, one of my friends ordered the risotto croquettes, another of the server's recos. These were a tasty dish that had all the requirements of comfort food- creamy risotto, a crunch of batter and a warm, sweettomato sauce. Again, an appy, but served with bread made up a nice little meal.

Risotto croquettes w/ wild mushroom & proscuitto
served w/tomato basil sauce

Terra Madre Day

Today is Terre Madre Day! In Nova Scotia and around the world, December 10th mark's Slow Food's Terra Madre Day, a day to celebrate eating locally.

• 1,000 communities are celebrating Terra Madre Day this December 10, in one of the largest global occasions to promote sustainable food and ‘eating locally’.
• Held on the occasion of Slow Food’s 20th birthday, Terra Madre Day is being celebrated by more than 100,000 farmers, producers, cooks, students, and consumers across the association’s network of 150 countries.
• A global revolution can only grow from local roots, and together these community actions are building opposition to the negative impacts of agribusiness and promoting healthy food and communities.

-Carlo Petrini, Slow Food President

Here in Nova Scotia, restaurants around the Province will offer a locally sourced meal. The following events are taking place:

TEMPEST - WOLFVILLE


Local Luncheon:


Smoked Potato and Leek soup


Herb roasted Local Chicken with root vegetable gratin


Apple Crisp with goat Cheese fondant


$19.95


Available from 11:30 am - 3pm, Thursday December 10th





LE CAVEAU - GRAND PRE

Green Cabage salad with suffolk grape vinaigrette 6.00

Grilled Martock Glen Venison striploin w/ wild oyster mushroom sauce and winter veg 26.00

Roasted Valley Apples and Pears with carrot ice cream 8.00


Available for Dinner, Thursday December 10th





CIBOULETTE - HALIFAX


Coldspring Farms braised chicken panini with sauteed mushrooms and havarti


Italian "Peasant" soup with heritage pork sausage, tomato, basil, and fingerlings


Real butter shortbread cookie


Fair trade tea or coffee


$12.95 (Eat in or Take Away)


Available for Lunch





LOCAL SOURCE - HALIFAX


A Celebration of Local Food ~ This Thursday, 40 tickets* available!


Food by Local Source, Music by Jeff Torbert & company@ the Hub Halifax


1673 Barrington Street, 2nd Floor


7.30 start until 9.30pm


3 course dinner (veggie options)


Live Jazz & Short films from the Slow Motion Film Festival 2009*


$35 per ticket, available for purchase at the Hub (accepting credit card over the phone or VISA/Mastercard, Debit or Cheque in person from 9am-6pm) and Local Source Market (5783 Charles Street, 11-7pm).

Gleneagle Bakery

In my office, it's sacrilegious for a birthday to pass without birthday cake and an afternoon break - even if said birthday falls on a weekend. So this week, when we realized that the inconceivable had occurred, we booted out to Gleneagle Bakery to pick up some serious chocolaty goodness.

The prize? A white layered cake smothered in chocolate ganache, enfolded with shards of almonds and adorned with whipped cream and white chocolate curls. Sugar comas ensued of course, but it was a pretty sweet way to end the day!

Fluffy clouds of whipped cream and chocolate!

A perfect perk to my weekday morning...

Well- 'tis the season for baked goods. I've had my share already, and I feel like the Pillsbury dough boy, but the show must go on!

Case in point- my amazing croissant from Local Source Catering. I didn't purchase this beauty from Local Source itself, but snatched it off one of the catering trays at an event in our office!

A crisp, flaky pastry enclosed a moist interior that packed a double chocolaty punch. The first layer housed a mound of dark chocolate, while the second was subtle - creamy and rich in the form of chocolate creme patissiere, a delicious custard.

Normally, I don't eat leftover meeting food at work. But when the catering is Local Source, I make an exception. I've tried loads of baked goods in this city, but nothing beats their pain au chocolat!

Noelle's - The Custom Cookie Company

Last Friday, I got basket of goodies from Noelle's Custom Cookie Company. Noelle's specializes in gingerbread and will create a custom cookie for any occasion. Holiday cookies, wedding-themed cookies, even corporate logos- Noelle can do it all!

These cookies are a delicate balance of sweetness with a touch of gingery spice. Reading the ingredient list, I was pleasantly surprised to find out that Noelle uses only common household ingredients in her cookies: molasses, ginger and cloves, with nary a chemical in sight! But you know what they say about a picture being worth a thousand words...

2009 NS Association of Chefs & Cooks Gala Awards Dinner

Last Thursday, the Delta Halifax hosted the 2009 NS Association of Chefs & Cooks Gala Awards Dinner, presented by Culinary Team Nova Scotia. Here, the team created a four-course meal to showcase their talents, as well as presented awards to the assiciation's recipients. The award-winners were:

Partner of the Year

Big Eric's Equipment Supplies Ltd.

Establishment of the Year

NSCC Akerley Campus

Culinarian of the Year

Chef Peter Dewar

Chef of the Year

Chef Luis Clavel

Congratulations to all of the award winners!
And the meal...

First Plate
Smoked Salmon Sphere, Roasted Apple, Yuzu yogurt, Pea Shoots
Vanilla & Sake infused Scallop, Coconut Drops, Blueberry Drape
Lobster Pad Thai, Peanut Sauce, Glass Noodles




Second Plate
Beet Consome, Pork Belly Dumpling, Sour Cream Spaghetti


Main Plate
Sous-Vide Beef Blocks, Paprika & Brown Butter Sauce,
Sweet Potato Gnocchi, Braised Beef on the Cobb, Greens


Final Plate
Carrot Cake, Dark Chocolate Mousse, Carrot Sticks,
Cardamom Ice Cream, Salted Caramel Sauce, Pinenut Crumbs