Blackberry Peach Pie

Pie is one of those sweets that just brings a smile to most peoples faces. Growing up in Canada everyone has a grandma or aunt or family friend that made a fantastic pie. One if my fondest pie memories was the boysenberry pie at Knotts Berry Farm that we would devour on our annual spring break trip to Disneyland. Thinking about it now brings a smile to my face and reminds me of time spent as a child.

Pastry can be fussy so if you are not a baker and still want to make a pie head to your local grocery store and check the deli case for fresh shortcrust pastry. They come in a box of two, in a circle, rolled up. So you can make two pies or use the other piece for the topping depending on the type of pie you are making.

Blackberry and Peach Pie

3 cups fresh blackberries
3 cups fresh peaches are nectarines (peeled, pitted and sliced)
3 tbsp cornstarch
1/2 cup sugar

1 pie crust top and bottom (recipe to follow for those who want to make one)

2 tbsp butter melted
1 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 450'F. Mix first 4 ingredients into a bowl (you can add a bit of grand mariner or brandy if you wish, 1-2 tbsp). Press the first crust into the pie pan. Add fruit. For the top with can use cut outs and cover the entire pie or make a lattice. Make sure the edges are well crimped. Bush the top of the pie with butter. Sprinkle with cinnamon and nutmeg.

Bake for 15 mins at 450'F and then reduce to 350'F and bake an additional 30-40 mins until pastry is golden. Serve warm with fresh lavender cream or vanilla ice cream.

Short Crust

3 cups ap flour
1/2 tsp salt
1/2 cup unslated butter
1/2 cup vegetable shortening
2 tbsp lemon juice
6-10 Tbsp cold water.

Combine flour and salt. Cut in butter and shotening until a crumbly texture. Add lemon juice and water, blend until dough just comes together. Shape in a disc. Wrap in cling and chill 30 mins. This will amke to pies or 1 double crust. Fresh dough freezes beautiful and can be defosted in the firdge he night before.

Composting Basics

I had the opportunity to take a course on composting a few weeks ago and I can't wait to get ours set up. My life seems to going more green and organic everyday, I truly believe that we need to take this approach in order to preserve our environment. It helps when your 4 year old is the recycling Nazi as well!

So here are a few pointers with composting......

In order to prevent pests ensure the the compost is put on a paving stove and us a bungee cord to keep lid closed. The compost needs to be stirred weekly using a "wingdinger" but only stir 3/4 way.

A compost needs 4 things: air, moisture, food and carbon nitrogen.
The balance is 2 parts brown to 1 part green.

Items that are part of the "green list"
egg shells,fruit and veg trim

Items that are part of the "brown list"
coffee grinds, tea bags, dry leaves and grass trim, newsprint, tissue, hamster or Guinea pig shavings

Limit the amount of citrus as it can kill the worms. Also do not put any diseased trims in. The most important thing to remember is the your compost is vegetarian and doesn't like fat! Most items will take approx 3-6 months to compost depending on the temperatures and then compost can be harvested and used in your garden.

For more information

hot line 604 736 2250
www.gvrd.bc.ca


For those who live in an apartment check the website for worm composting.

EAt, Vancouver

This weekend is Eat Vancouver. Here is the website for more details.

http://www.eat-vancouver.com/

Stay tuned Friday night on the Dave Brindle show as we will be chatting about the show after our preview earlier that day. I will updated the blog with any great ideas I come across, new products, organic info etc. Check back this weekend.

Asian Sticky Ribs

It is an absolutely gorgeous May long weekend in Vancouver, having spent the day outside in the yard and at the park. For the rare occasion I even was able to pick up a book for a bit too! The kids and friends are here tonight and I am making one of my favourite summer meals, my yummy Asian sticky ribs. The recipe is simple but what you need is time. This is why I was able to spend 2 hours reading even thought the house will be full shortly.

Asian Sticky Ribs
4 racks of baby back pork ribs
2 cups hoisin
1/2 sup soy sauce
1/4 cup sambal oelek (Vietnamese chili sauce)
3 cloves of garlic, crushed
2" pieces of ginger grated

Spilt the ribs into 3 pieces each. Heat the grill and bbq on each side for 10 mins or so till golden brown. Place in a parchment lined baking dish. Meanwhile, mix together the rest of the ingredients. Pour over the ribs. Cover with foil and bake in a preheat oven at 300'F for 4 hours. Now drink wine and relax. Remove ribs and cool slightly. If you like you can put them back on the bbq for about 5 mins a side to caramelize the sauce. Serve with a great salad, corn on the cob and tonight we are having homemade mac and cheese. Not to forget the wine paring. I will be serving the Sumac Ridge Gewurztraminer, a steal at under $15/bottle.

Turkey Meatloaf

It is election day in BC today and last night on the Dave Brindle show we talked about two different meals for the two parties. My suggestion for the NDP is a fantastic meatloaf, I like to make it with turkey but it can also be made with beef or a combination of beef and pork. I would suggest pairing this with some yummy mashed potatoes with sour cream and chives and then some sauteed green beans. This is the ultimate comfort meal. Remember to pull this recipe out on a rainy night! The nice thing is you can make a large batch the meatloaf mix and then freeze a few extra. Just don't add the topping until you are ready to bake. The meatloaf can also be made into giant meatballs for individual portions which looks really nice on the plate.


Turkey Meatloaf topped with Caramelized Onions

1 large yellow onion, finely diced
2 cloves of garlic, crushed
1 tbsp olive oil
1 tsp salt and pepper
1 tsp fresh thyme leaves
4 tbsp Worcestershire sauce
1/3 cup chicken stock (beef stock if using beef/pork)
1 tbsp tomato paste
1 tbsp Montreal steak spice
1 tbsp Dijon mustard
3 lbs ground turkey (or beef or beef and pork)
2 eggs, beaten
1/2 cup ketchup
1/4 cup Dijon
2 onions, julienned
2 tbsp olive oil
1 tbsp butter

Saute onions, garlic and thyme in olive oil until tender, about 5 mins. Allow to cool. In a large bowl place ground meat of choice, Add cooled onion mixtures, Worcestershire sauce, chicken stock, 1 tbsp Dijon, tomato paste, steak spice and eggs. Mix well and then add bread crumbs. Mix again till incorporated. Place in a large loaf pan. Mix together ketchup and Dijon and spread over meat. Bake at 325'F for about 1 1/2 hours and internal temperature reaches 160'F. While baking saute julienned onions in the butter and olive oil for about 20-30 mins until nicely caramelized. Once meatloaf is baked top with caramelized onions and enjoy.

This recipe will double easily. This serves about 6 people.

The Ultimate Guacamole

I just finished making a fantastic guacamole to pair with the yam and black bean burritos for dinner and I thought I should add it to the blog while the quantities are still fresh in my head.

Perfect Guacamole

4 ripe avocados, scooped and mashed
2 lemons, juice of
1/2 cup salsa (the chipolte salsa from Que Pasa adds a fantastic smoked flavour)
1/2 sour cream (not low fat need something thick)
1/2 cup cilantro, stems removed and chopped
salt and pepper to season

Mix all items together and enjoy! Makes about 2-3 cups.

For a fantastic variation remove the salsa and cilantro and increase the sour cream slightly and add 1/2 cup (or to taste) crumbled blue cheese. Now you have roqacamole which is to absolutely die for.

Now grab some tortilla chips and crack a beer and enjoy!

Yam and Black Bean Burritos

Today is Cinquo de Mayo, well at least in Mexico and the US. I am craving something spicy and flavourful and remembered this recipe which is my adaptation from the Moosewood Restaurant Cookbook. This is a great cookbook for those who are looking for low fat healthy alternatives even if you are not a vegetarian.

Yam and Black Bean Burritos

5 cups peeled and cubed yams (or sweet potatoes or blend of both)
1 tsp salt
2 tsp grapeseed oil (or veg)
3 medium onions, peeled and diced
4 cloves of garlic, crushed
1 jalapeno, diced (seeds removed first if you want to soften the heat)
4 tsp cumin, ground
4 tsp coriander, ground
3 15oz can black beans, drained and rinsed
1 bunch cilantro leaves, stems removed and chopped
2 tbsp lime juice
salt and peppers to season
8 8" whole wheat tortilla (or flavour of your choice)

Accompaniments
guacamole
sour cream
salsa

Preheat oven to 350'F. Place yams and salt in a saucepan with cold water to cover plus 1 ". Bring to a boil and then turn to a simmer til tender (10 mins or so). Drain and set aside. While the yams are simmering heat the oil in a skillet and add the onions, garlic and jalapeno. Slow cook until they start to caramelize, about 10mins. Then add the cumin and coriander and cook for 2-3 more minutes to release the spices. Remove from heat and set aside. Place yams in a bowl and mash with a fork. Then mix in with a wooden spoon: black beans, cilantro, lime juice and onion mixture. Taste here and add salt and pepper. Lightly oil a baking dish. Spoon about 1/2 cup of mixture in the centre of each tortilla. Fold in the sides and roll it up. Place seam side down in baking dish. Cover with foil and bake for about 30 mins. Serve with accompaniments and a great green salad.

For wine I would pair I crisp sauvignon blanc or pinot gris.
For the meat eaters why not bbq some chicken breast that have been marinated in tequila, lime juice and cilantro and you have fantastic meal!