KidsAbility Fundraiser - May 6, 2011

is proud to host our third annual
SPRING 'SOUP' FUNDRASIER for

Friday May 6th, 2011

10am - 5pm

This year we are sampling and selling various soups & crackers throughout the day and dana shortt gourmet will be donating all the profits from the featured soups, crackers & breads sold during this fundraiser to KidsAbility

::: menu :::

dana shortt gourmet

butternut squash, apple,

ginger soup

three bean soup

broccoli & cheddar soup

all frozen feature soups

plus

ciabatta bread

(white, multigrain, olive)

thiru’s classic Indian

mullugtwanny soup

thakkali soup

barrie’s asparagus

stone wheat crackers

vegetable crackers

stonewall kitchen

all crackers

We hope to see you on the 6th!

recipe: Gabriella's Committee Salad



It’s about time that I devote a column to David’s cousin, Gabriella, one of the best home chefs I know.

Gabe is one of those women that does everything – and everything well.  She manages to successfully juggle being a: wife, mother, chartered accountant, university lecturer, and a pampered chef sales rep!  She’s “crafty” too – she can make flax-seed-filled heating pads, soap and candles for crying out loud.  To top it all off, she’s a fantastic cook and baker!

I’ve been fortunate enough to taste many of her recipes, including her renowned “committee salad” which David and I adore on its own, or with a piece of grilled salmon, chicken or beef.  Check out several of her other recipes on my website ( www.danashortt.ca/recipes.htm ) – including her family’s famous amaretti cookies and cranberry orange biscotti.  This summer, I plan on making Gabe’s amazing basil-marinated roasted bell peppers as well as her rosemary focaccia bread.

One of these days, I’ll work up enough courage to ask Gabe how she is able to do it all… and then some.  Until then, I’ll enjoy our recipe exchange via email and (unfortunately) rare visits.  Gabe and her family live in Vancouver – yet another reason to visit.

Gabe’s Committee Salad

Serve on it’s own as a side salad or with a piece of grilled protein (think salmon, chicken, marinted flank steak…) for a meal-in-one.

ingredients for dressing

§         ½ (one-half) cup excellent quality extra virgin olive oil

§         5–6 (five to six) tablespoons excellent quality balsamic vinegar

§         1–2 (one to two) tablespoons lemon juice

§         1 (one) clove garlic, minced

§         1 (one) teaspoon dry mustard (use prepared mustard in a pinch)

§         ½ (one-half) teaspoon salt

§         1–2 (one to two) teaspoons sugar

method for dressing

1. Using a whisk, mix together everything but the olive oil.  Slowly whisk in the olive oil in a steady stream, until well combined.

ingredients for salad

§         1–2 (one to two) tablespoons of each butter and olive oil

§         1 (one) cups sliced almonds

§         ½ (one-half) cup sunflower seeds

§         ½ (one-half) cup pumpkin seeds

§         salt to taste

§         your favourite type of lettuce:  mixed greens, or spinach, or leaf, or iceburg, etc.

§         additions – such as, English cucumber, green onion, tomato, fruit (if not using tomato) – such as strawberries, kiwi’s and/or mandarin oranges

method for salad

1.       Heat butter and olive oil in a large saucepan set over medium heat.  Add almonds, sunflower seeds and pumpkin seeds and cook for 5 or 6 minutes, until toasted and golden in colour.  Set aside and let cool.  
Note:  you will have leftovers of this nut/seed mixture (save extra a in plastic ziplock bags for a future salad).

2.       Toss together your favourite type of greens, veg and or fruit, a handful or two of the nut/seed mixture and dress with dressing (you will likely have extras, depending on the size of your salad).  Enjoy!

Recipe: Becky's famous "girls night" artichoke dip

Girls’ Night Out.  Three words to put a smile on any woman’s face, especially those of young moms…  

I’m fortunate to have such a great group of girlfriends – many of whom I met in Grade 4 at Bridgeport Public School (or earlier!).  We try to get together once a month or so, either for our potluck supper club, dinners out on the town, or for appetizers at home.  Good food, wine and chit chat can always be counted on.

The last gathering took place at Nichole’s house, and we certainly had our fair share of gourmet goodies.  Jennifer made vegetable pinwheels with smoky chipotle dipping sauce and herb-marinated shrimp with lemon aioli dipping sauce.  Mary made an amazing Caesar salad, and mini meatballs.  Nichole’s treat? – baked brie with cranberries and amaretto.  Julie brought a homemade carrot cake AND chocolates (keener!) and I brought some cheese tortes and mini samosa’s.  Martha, who’s always up for girls’ night, was in Florida, but she still managed to text us that evening.  Last but not least is Becky, who prepared her famous artichoke dip with green chili’s.  

Becky’s artichoke dip has made an appearance at many get-togethers over the years, and it’s always a crowd pleaser.  Becky loves preparing it because it’s easy (she’s a working mom with 2 young children – enough said) and it is always well-received.  She kindly shared the recipe with me and hopes that you enjoy it too – maybe at your next girls’ night?

Becky’s famous “girls’ night” artichoke dip  

ingredients

§         1, (one) 398 mL can (14 oz) artichoke hearts, drained and finely chopped

§         1, (one) 127 mL can of chopped green chilis (you can find these in the Mexican aisle of any grocery store)

§         1, (one) 200 gram package of Monterey jack cheese, grated

§         1 (one) big scoop (¼ (one-quarter) to ⅓ (one-third)) cup mayonnaise

§         ¼ to ½  (one-quarter to one-half) cup finely grated parmesan cheese

§         crackers and/or fresh bread

method

1.      Preheat the oven to 375 F. In a large bowl, mix together everything but the parmesan cheese.  
Pour the dip into an oven-safe container.  Top with the grated parmesan.

2.      Bake in oven, uncovered, until dip is hot and cheese is bubbly – about 20–25 minutes.  

3.      Serve with crackers and/or fresh bread.

Recipe: Key Lime Pie with Coconut Whipped Cream

My husband David recently celebrated his birthday and it’s no surprise that I was stumped on what to give him. He isn’t keen on gifts– in fact, he’s impossible to buy for, because he always insists that he doesn’t need nor want anything.  Over the years, I have occasionally surprised him with something he didn’t think he wanted or needed but loved (like the CDs of NPR’s “Car Talk” radio show that make him laugh out loud) but more often then not, I end up cooking or baking something for him instead. I wouldn’t dare let his birthday go by without making him his favorite breakfast dish:  homemade crepes stuffed with crisp bacon pieces, syrup, and cinnamon (this recipe can be found on my website).  This year, I wanted to treat him to something in addition to the crepes, and after careful consideration, I decided to make him a key lime pie.  He liked it so much that it just might become a tradition as well! 

Key Lime Pie with Coconut Whipped Cream

ingredients

§         1 (one) graham cracker pie shell (or make your own using graham crumbs, melted butter and sugar)

§         ½ (one-half cup) cup key lime juice (you’ll need a one pound bag of key limes to yield ½ cup juice)

§         2 (two) tablespoons lemon juice or additional key lime juice

§         1 (one), 300 mL can of sweetened, condensed milk

§         4 (four) egg yolks

§         1 (one) cup 35% whipping cream

§         icing sugar, to taste

§         ½ (one-half) teaspoon coconut extract

§         additional key limes to garnish pie

method

1.      Preheat oven to 350 F.  Bake graham crust for 8-10 minutes, remove from oven and let cool (leave oven on).

2.      Meanwhile, whisk egg yolks and condensed milk together in a large bowl and set aside.

3.      Juice the limes and add to the egg yolk-milk mixture.  Whisk to blend.  Add the additional two tablespoons of lemon or lime juice (you can omit this if you don’t want the pie as tart).

4.      Pour mixture into crust and bake in centre of oven for about 17-18 minutes.  Remove from oven and let cool slightly.  Put in fridge to chill for at least 5 hours.

5.      Just before serving, whip the cream and add some icing sugar to taste.  Add the coconut extract.  Top pie with whipped cream and decorate with slices of key limes, if desired.

Recipe: Zingerman's Mac & Cheese

I recently took my team on an overnight staff appreciation trip to Ann Arbor, Michigan – easily one of my favourite “foodie” towns in the USA.  From K/W, the trip takes about 4 hours door-to-door, but it’s well worth the drive if you’re into food the way we are!

Ann Arbor has a great vibe – it is home to the University of Michigan and its school spirit can be felt all across the city.  The city hosts numerous art fairs throughout the year, has great shopping, nightlife and is very walk able.  There’s a plethora of incredible restaurants and food shops to choose from – my favourites being Trader Joe’s (a specialty food/grocery store), Shalimar (amazing Indian food), Eve (upscale French) and Zingerman’s.

Zingerman's Delicatessen opened more than 25 years ago and over the years, they have expanded their business from the single deli to include a mail-order business, restaurant, bakery, creamery, coffee company, school, catering company, and food tour company.

The food is amazing – not inexpensive but I always leave full and with the feeling that I received good value for my money.  I was excited for my team to experience the “magic” of their food and their fantastic customer service while we visited four of their businesses:  the deli, roadhouse, creamery and bakery.

Dinner at the Roadhouse was the highlight – and one of the favourite things we shared was their incredible pasta with smoked chicken, sweet corn, green chilis and Monterey jack cheese.  They’re known for their full-flavoured, from scratch macaroni – they offer a minimum of 6 varieties on the menu.

 

Here’s their basic mac & cheese recipe, from the book: “Zingerman’s Guide to Good Eating”, published in 2003 by Ari Weinzweig.  Keep it simple or dress it up Zingerman’s style!

Zingerman’s Mac & Cheese

ingredients

§         coarse sea salt

§         1 (one) pound macaroni, preferably the Martelli brand (you can find this at Vincenzo’s)

§         2 (two) tablespoons butter

§         1 (one) medium onion, coarsely chopped (about one cup)

§         1 (one) garlic clove, peeled and bruised with the side of a knife

§         1 (one) sprig each of fresh thyme and rosemary

§         ¼ (one-quarter) cup dry white wine

§         2 (two) tablespoons flour

§         3 ½ (three-and-one-half) cups whole milk

§         2 (two) tablespoons Dijon mustard

§         freshly ground black pepper to taste

§         12 (twelve) ounces extra old cheddar cheese (about 4 ½ cups)

method

1.       Preheat the oven to 400 F.  Bring a large pot of water to a boil.  Add 1 to 2 tablespoons salt and the pasta and stir well.  Cook for about 10 minutes (if using Martelli) or until the pasta is 2 to 3 minutes from being al dente.  You’ll want it underdone so that it doesn’t get mushy in the oven.  Drain and set aside.

2.       Meanwhile, melt the butter in a heavy-bottomed pot over medium high heat.  Add the onion, garlic, thyme, rosemary and sauté until the onion is soft, about 5 minutes.  Add the wine and reduce the mixture until it thickens, 3 to 4 minutes.

3.       Remove the garlic, thyme and rosemary from the pot.  Add the flour, stirring constantly.  Cook for a minute or so more while you continue to stir.

4.       Slowly add the milk, a little at a time, stirring constantly to avoid lumping.  When the flour and milk have been completely combined, stir in the mustard and some salt and pepper.  Keep the mixture at a gentle simmer (not at a high boil) until it thickens, 2 to 3 minutes.  Reduce the heat to medium.  Working a handful at a time, stir in 3 cups of the cheese.  When the cheese has melted into the sauce, remove the pan from the heat.  Taste and adjust the seasonings if necessary.

5.       Stir the pasta into the cheese sauce.  Pour it into a 9” by 13” baking dish and top with the remaining 1½ cups of grated cheese.  Bake uncovered for 25 minutes, or until the cheese is golden. Serve hot.

Recipe: Key Lime Cookies

The snowy weather inspired me to host a tropical theme party for our good friends Linda and Martin and their ten year old daughter Adrianna.  Truth be told, the party was as much for the adults as it was for the kids. Who isn’t done with winter at this point in the year?

The snow was piled high outside but that didn’t stop me from decorating the inside “island-style”.  We turned up the thermostat and when our guests arrived, they were greeted at the front door with flip flops.  I draped beach towels over the living room chairs and couches and lit a few coconut-scented candles.  

I bought some banana leaves and used them as the runner and placemats for my table (I found them for $1 at the New City Asian Supermarket in downtown Kitchener).  I scattered graham cracker crumbs as faux sand on top, then finished with key limes, whole coconuts, baby bananas and sprigs of fresh flowers.

After a bit of chit chat we headed for the kitchen and got to work.  First, we made mango banana daiquiris for the adults and virgin strawberry daiquiris for the kids (complete with mini umbrellas, of course).  We made a tropical pineapple, red pepper and cucumber salad to go with dinner, which was Hawaiian pizza.

Adrianna loves to bake and decorate cookies so I special ordered some tropical and beach themed cookie cutters from Golda’s Kitchen (www.goldaskitchen.com) for these delicious key lime cookies. 

Key Lime Cookies

makes about 2 dozen medium sized cookies

ingredients for cookies

¾ (three-quarters) cup sugar

2 (two) tablespoons freshly grated lime zest (use a microplane or a box grater)

1 (one) cup unsalted butter, softened

1 (one) egg

1 (one) teaspoon almond extract

2½ (two-and-one-half) cups all purpose flour

½ (one-half) teaspoon salt

ingredients for lime icing

¼ (one-quarter) cup unsalted butter, melted

3 (three) cups icing sugar

¼ (one-quarter) cup key lime juice (or use juice from regular limes)

method for cookies

1.      In the bowl of a food processor, pulse sugar and lime zest together for about 20 seconds.

2.      Beat butter and reserved lime sugar mixture together in a stand mixer using the paddle attachment (or use a hand mixer) until well incorporated and butter is fluffy, about 2 minutes.

3.      Add in egg and almond extract, scrape down sides of bowl with spatula.  On low speed, add in flour and salt until combined, scraping down the sides of the bowl if necessary.

4.      Wrap dough in plastic wrap and chill until firm. Preheat oven to 350º F.  Roll dough out on a lightly floured counter to ¼ (one-quarter) inch thickness and cut with your favorite cookie cutters, then transfer cookies onto parchment lined cookie sheets.

5.      Bake 8 to 10 minutes, until very lightly browned around the edges.  Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.  Decorate with lime icing and additional lime zest and/or toasted coconut, if desired.

method for icing

1.      Combine melted butter, lime juice and icing sugar together until smooth.

trader joe's

Last Sunday, a few of us from the shop drove to Ann Arbor, Michigan for a mini "foodie" getaway. Ann Arbor is one of my favourite food towns because that's where Zingerman's is located (more on Zingermans in an upcoming post!) as well as Trader Joe's, a mid-size specialty grocery store with great finds and reasonable prices. Trader Joe's is a privately held company located in 9 states, with the mission to sell "innovative, hard-to-find, great tasting foods" to it's customers.
Even in the midst of a snowstorm (on a Sunday! and at 2 p.m.!) the store was packed. TJ's is jammed with interesting (and delicious) items - specialty produce, sushi, great cheeses, meats, frozen prepared meals, snacks, tons of sweets, baking, chocolate and wine. I've never tried any of their prepared fresh or frozen foods or meats before (I don't want to bother with the hassle of trying to take those items over the border, plus, I've noticed that there are preservatives and artificial ingredients in their prepared food). However - there are many other items that make it into my shopping cart every time I visit, such as:
-flattened banana (dried, flattened bananas, John loves these)
-dried strawberries, blueberries, cherries....(great for baking and tiny fingers - John!)
-marcona almonds (an awesome sweet and salty snack)
-gorgonzola crackers...yum
-mini cookies - almond thins + crispy oatmeal chocolate chip are my fav's
-microwave-ready brown rice and lime coconut rice (for emergency situations!)
-all kinds of sea salts - such as alaea hawaiian sea salt for $3
-great snack foods like kettle corn, fried and dried snap peas, roasted seaweed snacks...
-old moon zinfandel from California...great wine for $6!
 
Here's a recipe from their website that sounds delish! (www.traderjoes.com)
 
Pear And Brie Fancy Flatbread 1 Lavosh Bread (Regular or Whole Wheat)
1 Pear, thinly sliced
8 ounces (or so) Brie, cubed or torn into small pieces
2-3 slices Prosciutto, sliced thin
2-3 tablespoons Organic Brown Sugar
1 cup Wild Arugula

Preheat the Oven to 375°. Layer the lavosh with the pear slices, pieces of Brie, prosciutto and sugar, in that order. Bake for 5-6 minutes until the Lavosh is golden brown and the sugar has caramelized.
Top with Baby Arugula and serve.
Serves: 4 to 6 as an appetizer
Cooking Time: 5-10 minutes

recipe: pan seared scallops with leek and tarragon creme

 

It’s official, February is my least favourite month.  I know it’s ridiculous for me to be mad at the snow – but I am.  My husband has been less than enthusiastic as well, but at least he has an excuse – we have a corner lot complete with sidewalks, and he does all the shoveling. 

However, I am trying quite hard to be grateful on the days when the sun shines, and to remember that February must have a least a few positive qualities.  Well, we’re now 12 days into February, and I can only think of two:

Valentine’s Day.  I cherish the homemade cards that David makes for me and let’s not forget that Valentine’s Day means that we can eat chocolate for breakfast, lunch and dinner guilt-free.

The Academy Awards.  I love the Oscars!  Apparently I’m not alone, as an estimated 40 million viewers tune in to watch.  I’m not sure what I like better – the actual awards or seeing what everyone is wearing on the red carpet.  At my house, Oscar night always involves a bottle of bubbly, and of course, plenty of delicious, rich food (because when there’s this much snow on the ground, it’s hard to believe that swimsuit season will ever return).  Oh, and there are also the snide remarks from my husband who instead of watching the show, invariably chooses to work in his office just within earshot of the tv.

This year, I’ll be making these delicious scallops in a leek and tarragon cream sauce.  The credit goes to Trish Magwood.  I learned to make these while working at her cooking school/café/retail shop/catering business in Toronto called Dish Cooking Studio.  I haven’t decided yet how I’m going to serve them – they’re wonderful with frisée greens (as per the recipe) but they’re also delicious tossed with fresh pasta or on a baguette as a bruschetta.  If you’re hosting an Academy Awards party, you can serve individual scallops with a dollop of sauce on porcelain, Asian spoons, or endive leaves.

pan seared scallops with leek & tarragon crème (serves 6)

ingredients

§         3 (three) large or 5 (five) small scallops per person

§         2 (two) tablespoons vegetable oil

§         1 (one) tablespoon butter

§         1 (one) tablespoon olive oil

§         4 (four) shallots, sliced

§         2 (two) leeks, white part only, sliced

§         3 (three) cloves garlic, minced

§         1 (one) cup white wine

§         1/2 (one-half) cup 35% cream

§         2 (two) tablespoons grated Parmesan cheese

§         1 (one) bunch fresh tarragon

§         frisée greens for garnish

§         1 (one) baguette

§         1/4 (one-quarter) cup olive oil

§         salt and pepper

method

1.       In a large heavy skillet, heat vegetable oil until almost smoking.  Pat scallops dry with paper towel, then season scallops with salt and freshly cracked pepper.  Pan sear on each side for 2-3 minutes or until golden.  Remove scallops. (note: do not crowd the pan with too many scallops – you will need to sear in batches).

2.       To the pan, add butter and a dash of olive oil.  Sauté shallots and leeks until fragrant, about 6 minutes.  Add minced garlic and sauté for another 2-3 minutes.

3.       Add white wine, scraping up any stuck bits.  Add cream and cook, reducing liquid to about half.  Finish with parmesan and freshly chopped tarragon leaves.  Season again with salt and pepper.

4.       Lightly toss frisée with a pinch of salt and a drizzle of olive oil.

5.       Place greens in center of plate, top with cooked scallops.  Drizzle with tarragon crème and garnish with 2 crostini per person.

Note – if you like a lot of sauce (or plan to serve the scallops with pasta) then double the sauce component.