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Sealing the Deal on Food Innovation

As a chef in training, finding the freshest ingredients can be a challenge. Keeping them fresh while holding nutrition and taste is even tougher. In today’s modern world, we still have way too much food waste at home and in our restaurants. There are even documentaries, such as Just Eat It, and courses that strictly focus on the issue of food waste and food cost control within a restaurant. How is it that we haven’t fully adapted our purchasing and storage habits of food in the twenty-first century to deal with these real issues?

The concept of food storage using vacuum packaging is nothing new and has moderately evolved over the last 8 decades, but stuck to the original concept. By removing oxygen from the products being sealed, it was discovered that you could extend a product's shelf life by up to five times longer than in the fridge on their own.

Initial vacuum seal packaging used in France in 1936 began as a rubber latex bag which they found greatly improved the quality of frozen products. It wasn’t until the 1950’s though that polyvinylidene chloride film, also known as PDVC film, became the regularly used sealer.

In the 1940’s, the very first commercial vacuum sealer would begin to package products for consumers. This would dramatically change the way food would be stored and presented in stores. It wasn’t until almost a half century later, in 1984, that the first home-style vacuum packer would be introduced to the world by a man named Hans Christian, called the FoodSaver, and then remodelled in 1990 to add a more modern style to it.

Unbelievably, vacuum sealers have not become a regular household item despite the fact that they can save a consumer hundreds of dollars a year. The same can be said for the commercial side with products then being able to last even longer in the freezer or fridge and hold more freshness and nutrition. With that being said, food manufacturers generally are in the industry to turn mass profit, not to benefit the consumer and their family. If a product is able to stay longer in your fridge or freezer, you may be less likely to eat it for the next meal, therefore not buying the product as frequently. The cost of using a vacuum sealer and the plastic vs general plastic wrap also goes up dramatically, and businesses would have to adjust their prices accordingly to keep their profits at the current levels, so this is why we still see most items in the supermarket wrapped in cost effective saran.

Vacuum sealers also offer chefs a unique cooking method which was also popularized in France called sous-vide, meaning “under pressure”. This cooking method does use the packaging and vacuum seal to work, but it is really all about temperature control. A controlled heater can warm a bath of water to a temperature you set and it could literally hold that temperature in the bag for hours, or even days, if necessary. This ensures that the product is perfectly cooked with a very low margin of error compared to traditional methods, and remains juicier and more tender.

I personally don’t think vacuum sealers gets enough credit for what they offer; long lasting freshness and quality, and more money back in your wallet with less food in the trash. It’s really a no-brainer and should be at the top of your next holiday wish list if it isn’t already. I am excited to bring one into my life already so I can start saving my local summer vegetables for use during the winter months and to prevent freezer burn from ever effecting my foods again.

Resources:

http://modernistcuisine.com/2013/01/why-cook-sous-vide/ 

http://commonsensehome.com/uses-for-a-vacuum-sealer/ 

http://www.ebay.com/gds/History-Origin-Buy-a-Home-Style-Vacuum-Packer-Sealer-/10000000000972111/g.html

http://www.meatupdate.csiro.au/data/Vak_Pak_01-80.pdf

http://www.packaginginnovation.com/product-packaging/food-packaging-2/invention-vacuum-food-packaging-changed-food-industry/

http://www.greatbritishchefs.com/features/sous-vide-history

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Goodbye Eggs.. Goodbye Cheese.. Goodbye Dairy.. Hello Vegan!

After moving from Romania to Canada back in 2010, I was quick to notice the instant change in the quality of food grown here in Canada. Sadly, this wasn’t for the better. Although Canada has more selection available in terms of vegetables and fruits, the tastes and nutrition lacked compared to ripe-picked fruits and vegetables I used to eat back home. The modification of food in Canada also can be attributed to lacklustre taste and nutrition as food is designed to grow faster and cheaper for a larger end profit for companies. This was a major change in my initial diet. Grocery store meat especially tasted different here in Canada, so it was very easy to change over to a Vegetarian diet when I met my fiancé who was already vegetarian.

This week I was going to take my diet a step further towards a completely animal free diet and lifestyle. I went Vegan for a week. I would end up replacing my daily egg with nuts for protein, change my cheese over to tofu, and I would stock more almond milk in my fridge for daily drinking and baking. I even left my leather purse in the closet for a week switching to I faux leather option.

Most mornings this week started with whole grain cereals next to a cup of coffee or a smoothie with almond milk and fresh fruits. Lunches focused on different salads with grains such as quinoa and barley, and beans for added protein. I would stick to dressings free from dairy and cheese, and would even make my own Avocado Cilantro dressing.  For dinners, I would eat pasta dishes, heavier bean dishes and I even stopped in at Hogtown Vegan for an incredible dinner.

As the week began, I didn’t feel any different than my normal Vegetarian diet. Sure, I had to avoid adding cream into my coffee and cracking a morning egg, but I felt better about my decision to go Vegan as I knew animals weren’t suffering. I became much more conscious of the dairy and egg industries after watching two Netflix documentaries as well; Vegetated (2010) and Earthlings (2005). Both gave me more reasons to stick to this new diet and take my vegetarianism to a new level. As the week went on I found that I felt lighter and that I would eat smaller portions more often. This gave me renewed hope that this diet would be great for me.

One of the myths I busted, and already knew was a lie, was that vegan food doesn’t taste good. This line was certainly created by the meat industry to keep people from looking at alternative, natural, plant-based diets. It all comes down to knowing how to cook properly and what spices will go well together. There are also a ton of recipes online for those looking to make the switch.

I think the Vegan lifestyle and diet is incredible and those who follow it should be admired, but I would not recommend going cold turkey and jumping directly from eating meat to being a Vegan. I felt that it was much easier to transition as a Vegetarian as I would eat lots of grains and vegetables already. Anyone looking to jump into this diet should do their homework as well as this diet requires lots of balance from a variety of plants and grains to maintain proper health and nutrition. I think everyone should try this diet at least once though to see if works for them, even if it means going with family or friends to a vegan restaurant to experience what vegan can taste like.

Ultimately, the documentaries certainly helped me realize that this is a diet I can see myself following and the ease of transitioning works for me. I still have cheese, cream and eggs left in my fridge, but once gone, I will certainly do my best to steer clear of them. Even if it means eliminating them one at a time from my diet over the next while, it is something that would be beneficial to my health and the well being of animals.

Indian Vegan Curried Tofu

Ingredients:

1 Onion 1 Carrot 3 Cloves Garlic 200g Firm Tofu 100g Asparagus 1 Zucchini 1 Potato Bay Leaves Chilli Flakes Fennel Cardamom Ginger Fresh Cilantro Salt Pepper

Method:

Sweat onions,garlic carrots and all the vegetables,add tomato sauce,indian masala and let simmer till the vegetables are tender. Adjust the seasoning and add fresh Cilantro.

Side Basmati Rice:

1. In a medium saucepan, heat olive oil over medium-low heat. Add onion ; cook, stirring frequently, until onion is very tender, 15 minutes. 2. Add garlic cloves and cook 2 minutes. 3. Add basmati rice, stirring to coat. Add water and coarse salt; bring to a boil and then let simmer till rice is tender.

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It’s beginning to look a lot like.. Fresh Produce

It’s the beginning of June in Ontario; local farmers are just getting ready to start their first small harvests, and markets are just beginning to open their doors. This week I had the pleasure of meeting a young local third-generation farmer from the Holland Marsh who is excited to walk in the footsteps of her grandparents.

Daniels Farm began planting crops over 70 years ago and it continues to be run by the original couple that started it all. The Daniels family, who came to Canada from Poland, were originally hobby farmers that held a passion for quality fruits and vegetables. It wasn’t long before they began to have more than they could eat on their own, so they would take their homegrown vegetables and fruits to local community farmers markets to sell. Business was booming and they decided to go full-time growing numerous crops year round while holding onto their values of never using herbicides and pesticides on their plants.

I met the Daniels family at their booth at the Annette Village Farmers Market just North of the Bloor West Village. Now into the third generation, their granddaughter, in her twenties, helps all over the farm and selects crops that are ready to eat and brings them to local markets in the Greater Toronto Area to sell.

As we talked further, we discussed about organics and where they stand on the matter. They don’t believe that organic always means healthier or better, and this was due to the location where the organic produce was coming from. If it was being produced in Mexico, they felt that the quality and nutrients wouldn’t be as present compared to a local product, to which I agreed. They also believe in produce being grown naturally without any chemicals being put on or in them. But what they did find problematic was the cost to get certified organic and then follow the rules, put in separate water systems and get licences to be able to sell organic fruits and vegetables. Being that they are surrounded by non-organic farms, they are highly susceptible to having contaminated water runoff or chemicals blow over from neighbouring farms.

The Daniels believe in keeping life and their crops simple and natural; the way nature intended. They aren’t concerned with politics or the environment and wish to just keep farming like they have for 70 years; it’s very admirable. They stay so far from the spotlight that they don’t even have a website or social media account. You can only find them listed on market boards online if you dig deep, so if you want to grab some of their fresh, amazing quality produce, you will have to head to the Annette Village Farmers Market or the Humber Bay Shores Farmers Market when local produce is in season.

It was a great experience meeting passionate farmers who love what they do and I hope that they can continue to farm the way they have for almost three-quarters of a century. With Ontario losing much of it’s farmland daily to housing, commercial and industrial growth, we really need to thank our local farmers for continuing to provide us with the best local ingredients out there. Put farmers and your food first; your health will thank you later.

Plan a visit to the Annette Village Farmers Market

Spreading the love for locally produced food!

Local band “The Turnups” play classic hits with a fun twist for the entire family.

Amazing herbs grown by Daniels Farm

References:

http://cremefraichemarket.com

https://www.facebook.com/AnnetteVillageFM

http://www.humberbayshores.org/humber-bay-shores-farmers-market

http://www.farmersmarketsontario.com/MarketDetails.cfm?uSearchString=&uPageNum=1&uMarketID=280

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Meat Meets it’s Maker at the Cheese Boutique

I knew it wouldn’t be long until I was back on here with more interesting journeys ahead. Semester two at George Brown College is gearing up and I am eager to be back learning and exploring foods of the world. I can’t wait to take you along for the ride as my culinary adventures continue.

As an ethical vegetarian, I take pride in not consuming animal meats as I feel the modern industry has turned it’s back on animal welfare and quality for human consumption. So when our assignment came up to choose an animal and focus on a cut of meat, I wanted to dive further into the background of where my meat would be coming from and how it is handled and treated.

One of my favourite stores in the city since moving to Toronto, and one that has established a major name for itself for the best quality products from around the globe, is the legendary Cheese Boutique. Opening in 1970 and being passed down through three generations of family, Cheese Boutique specializes in the finest and freshest meats and cheeses. Very few places in Toronto offer the same quality of ingredients found in one location.

Although I had not eaten meat from their store, my family members have personally enjoyed some of their cuts as well as my dog who is one of the pickiest puppies out there. I knew the quality would be there, but I was absolutely impressed during my long discussion with them how far they go to ensure they have the best meats and selection available.

I decided to choose my animal based on one of the more interesting cuts that was available to me at the store; a minimum-40-day dry-aged-in-house Prime Canadian Beef Rib-Eye Steak. Although my animal was one of the more common meats found in the diets of Canadian meat eaters, I wanted to find out why beef was in such a decline in most diets.

Many Canadians have been looking beyond beef for their meat intake due to some of the health impacts of eating red meats; higher fat content being the main issue. The public has also endured major scares from recalled beef on numerous occasions and even the media frenzy surrounding Mad-Cow Disease. These are just a few factors that have resulted in an almost 20% decline in beef sales nationally in the past two decades. Other factors include the serious animal welfare issues related around factory farming, plus consumers becoming more aware of the harmful side-effects of additives in beef ranging from hormones, steroids, dyes to GMOs all to turn a profit for a corporation at the cost of the consumer’s well-being.

As I delved for research into my specific cut, I found out that for over twenty years Cheese Boutique has been sourcing their meats from a local Ontario farm just outside of Caledon, Ontario where the animals live out their lives wandering a 300-plus acre farm. Their free-range cows live stress free lives eating grass, hay and GMO-free feed which in turn leads to a better quality product. As I discovered, stress can lead to issues with tenderness, perishability and colour, and poor feed can result in an imbalance in the taste and overall quality of the meat. Cheese Boutique then chooses the healthiest animals offering only Prime meats to their customers.

Canada’s grading system rates top quality beef as either A, AA, AAA or Prime at the very top. These gradings deal with a multitude of factors from the animal’s maturity, meat colour, fat colour, marbling, texture and muscling. In comparison to the United States, Canada sets it’s standards much higher in regards to the quality of the meat they allow into the top tier levels.

Cheese Boutique is known for pricing that reflects the quality of the food they offer, so when I saw $5.49 per 100 grams I knew they must be offering a cut that would be “to die for” for most meat shoppers. As I looked at the cut itself, I instantly noticed the marbling in the meat which told me the meat was of a much higher quality. For many, if they see marbling or “fat” they may think they are paying for less physical meat because the fat will melt away or be bad for you. The reality is that the marbling, when cooked properly, will melt and provide a much more tender and quality piece of meat that won’t be as dry or tough, and will also provide additional flavour that will add to that mouthwatering texture.

When I asked about the aging process of their rib-eye, also known as a controlled rotting process, he said it was done to break down the proteins in the meat making it even more tender. As well, the longer it ages, the more water will evaporate from the meat which allows for better concentration of the flavour.

The rib-eye portion of beef comes from the top midsection of the cow between ribs 6 through 12. Although known to be slightly less tender, it is packed with flavour. The more marbling or fat in a rib-eye cut, the more tender, juicy and flavourful it will be, so it is important to get a higher quality cut when buying this type of steak. A rib-eye steak should be enjoyed as the simple steak it was meant to be, not in a sandwich or other concoction, or slathered with sauce; those take away from the flavour of the meat itself.

Although some love their steak rare, a rib-eye should receive a longer cooking time to get it to medium so the fat and toughness will flush away leaving a tender and juicy cut of steak. Some love to grill their steaks too, but this is not the best method for the rib-eye as you lose the fat and juices release during the heating process down into the charcoal and can easily cause flare-ups which will ultimately singe the meat and the flavour. Most recommend using a cast iron skillet to keep the flavour, fat and juices in the pan so the steak can baste in the natural goodness.

I spoke directly with the butcher at Cheese Boutique and he walked me, the vegetarian, through the exact steps he would use to cook the ultimate rib-eye steak. Before you begin, you will need a cast iron pan big enough to fit your steak, so if you don’t have one, he recommends getting one for many of your cooking needs. In preparation, pull your steak out of the fridge an hour before you begin to cook it to get it closer to room temperature, and generously coat it in salt. You will know if the steak is getting to room temperature when you see a small pool of water on the top of it. Now, start by placing the pan in your oven while the oven is cold and pre-heat it to 500-degrees Fahrenheit. Put your stove top on as well setting the heat to medium-high. Once your oven has pre-heated to 500-degrees, carefully take out the cast-iron pan from the oven and place it on your stove top element. Place your rib-eye steak in the pan quickly searing it a minute-and-a-half on each side. Once you have that nice sear going, pop it back in the oven at 500-degrees Fahrenheit for 4 to 6 minutes a side depending on how well you like your steak done. Finally, pull the pan back out and place your steak on a cutting board letting it sit for 10 to 15 minutes to cool. He recommends a cut that is 1-inch to 1 1/4-inches thick and approximately a pound in weight.

Photo References:

http://www.cheeseboutique.com

http://rizglobalfoods.ca/beef-grades/

http://naokoeats.com/cheese-boutiques-festival-of-chefs/

Information References:

http://food52.com/blog/10748-everything-you-need-to-know-about-rib-eye

http://www.essentialchefs.com/best-and-worst-cuts-of-beef/

http://www.beefresearch.ca/research-topic.cfm/carcass-grading-41

http://sciencenordic.com/meat-stressed-animals-unhealthy

http://www.theglobeandmail.com/report-on-business/canadians-eating-less-meat-taking-a-bite-out-of-food-industrys-margins/article26373758/

http://www.blogto.com/grocery/cheeseboutique

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A reflection and journey back to where I started

When we think of soup, many of us remember being served our first bowl when we were sick, and, if lucky, our parents would be the ones preparing a fresh pot over the stove to help us feel better. Today, soup comes in many forms and most are over-salted, contain no fresh ingredients and are distanced from being anything healthy at all.

Upon hearing I would be preparing soup for my final assignment, I was eager to create something I had never cooked or eaten before. I went to George Brown’s library in search for soup recipes that would reflect both my blog and my vegetarian lifestyle. As simple as it seemed, a Curried Carrot and Leek Soup stood out. This soup would be a bridge back to my original blog post where I stopped in at Lahore Tikka House where I got to experience some incredible curries for the first time.

Some of the original recipe ingredients were substituted to take into account my vegetarianism and to use food I had within my household. I changed out chicken stock for homemade vegetable stock, and instead of using only orange, I used a beautiful mixed bag of purple, yellow and orange carrots. I also added cumin into the recipe to add more flavour to the soup knowing that it would take a lot of flavour to overpower the sweetness of carrots.

My fresh ingredients (above)

Three types of carrots; chopped! (above)

Leeks also chopped (above)

Vegetables and spices entering the pot of water (above)

Soup Simmering (above)

Blending the ingredients (above)

The moment of truth; I found the aroma to be pleasant and not too overbearing, but the colour did not turn out the way I would have hoped. The purple carrots visibly and unfortunately burst through the lighter colours creating a well-done brown soup. On the other side, by adding the vegetable stock I made I was able to control the texture making it exactly what I wanted; creamy and rich. Upon taking the first spoonful, I found the flavour to be sweet and fresh, as well as spicy from the curry powder while offering hints of liquorice flair from the cumin which complimented the carrots making it tastier.

My fiancé is my harshest critic, so I wanted him to try my creation and give his honest opinion. Being that he is also vegetarian, he demands his food to be full of flavour and boasting of spices that compliment the produce used in each dish. He also used to work for The Original SoupMan out of New York City, where their soups and his boss were best known for inspiring the Soup Nazi episode on Seinfeld.

When he first looked at the dish, he was unimpressed. Lacking the bold orange colour most carrot soups have, he felt the brown colour looked unappealing and void of freshness. The small green celery leaves in the middle slightly livened it up, but he was hoping to see more inspiration going into the plating such as a topping of spices swirled atop the soup to add character. Unable to fully pick up on the curry scent, he felt the dish didn’t have a very appealing smell either. Figuring that perhaps taste would be the one key element that would come together, he was disappointed with that outcome as well. The soup had a sweet initial taste followed by a spicy bite from the curry and pepper, but the flavour lacked emotion. A taste of curry blandly came through with only small hints of cumin to compliment it. Salt, he thought, could have been more present in the soup and he wanted the flavour of the vegetables to come through more where instead they tasted overcooked. He found the texture of the soup to be only ok too; it wasn’t too runny, but needed to be smoother in his opinion. Overall, he didn’t feel it was up to my standards of cooking, and expressed that I definitely use only orange carrots next time and spin the recipe in way that would showcase my knowledge of flavours more.

Although I didn’t run into any direct challenges with the soup, the success of the soup was hindered by a few main ingredients. The carrots once again should have all been orange to maintain that bold look that a carrot soup should have. I also feel adding garlic to the soup would have added a larger flavour dynamic, as well as adding onions as the leeks didn’t offer up enough taste.

To do it again, I would definitely choose a different carrot soup recipe. That new soup recipe would have more ingredients and more natural flavour enhancers such as fresh spices, garlic and onion. I also still prefer blended soups over soups that showcase the different produce in them, and when I create my next soup I will be mindful of blending coloured vegetables together ensuring I end up with a final colour that is appealing to the eye.

It was great that I was able to try something new, and I now realize that I may not always like what I prepare. This fact alone has benefitted me as I can now expand my horizons to find more exciting foods and recipes for future meals; meals I can share with the world. I also learned that some basic changes to a recipe, such as substituting vegetable stock for chicken stock, may also effect the final taste outcome. I need to be prepared to adjust the ingredients I will add into any meal when using a replacement ingredient.

This may be the last assigned blog post, but this blog is just a start to my full culinary journey that lies ahead. I have learned a lot through these posts about myself, and the way I look at food. Expect to see more posts soon as I begin to indulge more into vegetarian and vegan cuisine as I prepare for my future as a chef, manager and owner.

Curried Carrot and Leek Soup

Ingredients:

2      medium leeks, white and pale green parts only chopped

1      lb carrots,peeled and diced

1/2   tsp medium curry powder

5      cups chicken stock

salt and pepper to taste croutons to garnish

Method:

Trim and carefully wash ends and top of leeks. In a saucepan, combine leeks,carrots,curry powder and stock and bring to a boil. Reduce heat; cover and simmer until vegetables are soft, about 25 minutes.

In a blender, puree soup in batches until smooth and creamy. Return to saucepan, adjust seasoning with salt and pepper; return to serving temperature.

Ladle in soup bowls and garnish with croutons.

Serves 4 to 6.

Recipe Reference: Elaine Elliot & Virginia Lee (2004, October), Curried Carrot and Leek Soup, Chowders, Bisques and Soups: Recipes from Canada's Best Chefs, p44.

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Fermenting: Worth the Wait

Growing up as a child back home in Romania coming out of Communist rule, I was always exposed to fermenting, pickling and preserves, as fruits and vegetables were not easily accessible in the Winter season. Some of the more traditional Romanian items we would prepare were cabbage, green tomatoes, watermelon and assorted Fall vegetables. My mother taught me some of the basics when it came to fermentation, but I had never attempted to create anything on my own.

For anyone who has never attempted fermenting foods, it may seem weird and maybe even unsafe to leave raw foods in a jar on your counter covered in only salt and water at room temperature. Normally leaving items on your counter for days at a time would spell a recipe for a bacterial disaster! But with the process of fermenting, lactic acid naturally forms which kills harmful bacteria. It is actually considered safer to eat fermented vegetable versus raw due to pathogens that your food can come in contact with such as Salmonella and E. coli.

Fermenting is dated back approximately 12,000 years ago to the dawn of human evolution, and is credited to how many of our ancestors survived through harsh climate and seasonal changes. Fermenting gives us the ability to preserve foods that would otherwise spoil and also aid in easier digestion with natural living bacteria that forms during the process. The nutrition content of many foods also amplifies during this transition from raw to fermented and even came in handy for sailors on long journeys. All you need to do to prepare for fermentation is dissolve salt in filtered water; the amounts will follow below.

The one thing you should consider though before getting too excited and beginning to ferment everything coming into the house is that you are adding salt to these items essentially raising your sodium intake, which, when take in high doses, can cause other health issues. Moderation is the key to everything, isn’t it!

So wait, what about pickling then? Glad you asked! Although fermentation and pickling are mentioned quite often as one in the same, they are actually two different processes that provide very different outcomes. Pickling involves adding acidity, such as wine or vinegar, to foods which inhibit the growth of spoilage microbes. There are less nutritional benefits as well with pickling as foods lack probiotic and enzymatic value versus ones that are fermented. So why would you pickle then if you don’t get the better nutritional value? Well, you can store pickled items much longer for one. They also have very different tastes which can be more enjoyable for some than others. So it comes down to how long you want your food around and what taste you wish to achieve.

There are a few different types of fermentation as well, but today I will be focusing on lactic acid fermentation for use with vegetables.

To prepare for fermentation, you will need to grab some Kosher pickling salt. This pure and extremely fine salt contains no additives and will stir with ease into the brine you will be creating. It may be somewhat hard to find this type of salt where you shop, but don’t fret! Finding a regular Kosher salt will also do and just takes more stirring to break down the courser crystals.

I wanted to experiment with a few different vegetables, so I picked up cauliflower, carrots, yellow and red beets, jalapeño and red peppers, and garlic. This colourful array would allow me to see what happens to the different vegetables throughout the process so I could note any major transformations. I created two different jars; one with cauliflower, carrots, garlic, yellow beats, and red and jalapeño peppers, while the other jar contained red beats, jalapeño peppers and carrots. I added an equal amount of pickling spices in each jar. My personal spice mix contained black peppercorns, mustard seeds, bay leaves, chili flakes, coriander seeds, fennel seeds and fresh dill. My variance between the jars was the amount of salt I added into each. In the first jar I measured 2 cups of water and 1 1/2 tablespoons of salt, while in the second jar I kept the same water measurement but halved the salt.

When fermenting, you should be monitoring your items daily as pressure builds up and it will need to be released. Temperature also can speed up the process of fermentation, and I knew that it would take less time for my vegetables to be ready as I keep my place at a beautiful 80 degrees fahrenheit. After three days, I sampled vegetables from each jar and decided I wanted them to be slightly more acidic and left them out an additional day. The following day, they were right where I wanted them to be and I moved the jars into the fridge to stop the fermentation process.

I was impressed by the results from both jars. Each had their unique tastes, colours and textures due to the sodium and ingredient combinations.

In the jar with more salt and more vegetables, I noticed that most ingredients remained crisper, tasted more acidic, and they didn’t taste too salty. The brine had a slight bite to it from the chili flakes and jalapeño additions and also felt partially carbonated as it hit your tongue. The carrots turned slightly translucent and were much softer, while the red pepper became very mushy but held the most flavour. The cauliflower held a sweeter distinction and remained quite crispy, just like the yellow beats which remained the crispiest item in the jar. The garlic lacked much of it’s original taste, and the rest of the vegetables picked up very little garlic flavour.

In the jar with less salt and a smaller selection of vegetables, all ingredients took on the colour from the red beets, including the brine. The garlic flavour, and even the smell, was much more pungent and present this time, and with the decreased sodium you could taste more of the original flavour of the vegetables. This worked well for the beets though as they remained sweet and crunchy with a more natural taste. The carrots were much softer in this jar and had no crunch remaining, where I would have rather preferred a crispier finish to them.

Most ingredients turned out very well, even beyond expectations, and I was very pleased with the outcome of the fermentation process in each jar. If I was to change anything, I would add more salt to the jar with less sodium to increase the flavour and acidity when you bit into the ingredients. I would also use less red beats to try to reduce the amount of colour that filtered through into all the other vegetables.

Below is a guidelines recipe to use when you prepare your own fermented vegetables. Be creative, experiment and don’t be afraid to add something for a new and varied flavour. You never know what amazing tastes will come from it.

Lactic Fermented Vegetables

What You Need: 1 litre glass jar with sealable lid 1 litre glass jar for stirring 2 tablespoons 1 to 1 1/2 tablespoons Kosher sea salt 2 cups filtered water

Any Combination of Raw Organic Vegetables: chopped cauliflower chopped beets chopped carrots chopped bell peppers chopped jalapeño peppers chopped garlic

Any Combination of Herbs and Spices: dried chili flakes black peppercorns bay leaf fresh dill mustard seeds fennel seeds coriander seeds

Directions: Dissolve sea salt into water in a glass jar using a tablespoon to stir. Make sure salt is dissolved completely. Place you favourite combination of vegetables into the sealable jar. Add a few layers of herbs and spices while adding in your vegetables. Fill the sealable jar with your salt brine, leaving about an inch to a half inch from the top. Be sure no vegetables remain above the water. Screw the lid on tightly and place in an area that is not directly in sunlight. After day 2 or 3 begin to release the air pressure from your jar once or twice daily to let excess gasses escape. This is easily done by unscrewing the lid just enough to hear the gasses release and then quickly tightening it back up. You should see a bit of bubbling and some liquid possibly dripping out after about day three, depending on the heat level in your home. Taste the veggies after about few days to see how soured they are. Let sit until desired fermentation is reached. Once reached, place your jar in the fridge to stop the fermentation process.

References: http://www.nourishingmeals.com/2012/02/how-to-make-lacto-fermented-vegetables.html http://www.foodsafetynews.com/2014/03/fermenting-veggies-at-home-follow-food-safety-abcs/ http://picklingjayce.weebly.com/advantages-and-disadvantages.html

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Fruit Hunters: Whole Foods Market in Oakville featuring the Granadilla

Upon discovering I would be looking to explore a local market, I knew there were many options at my disposal. The one that I knew stood out best for it’s variety, quality and organics was Whole Foods. I stopped by their Oakville location and was not disappointed. Even in February, the colours of the rainbow could be seen throughout their fresh produce department. The food and produce, as expected, were beautifully laid out, well organized, and quantitative. The supermarket was busy with a large lunch rush just coming in, but I was able to find time to breathe still around their fresh fruit area.

As I browsed the rows of fruit piled high on tables, baskets surrounded me of various options of fruit I could choose to explore further. As I moved around, one fruit in particular caught my eye, and this was the Granadilla. I had never heard of this fruit before, so it became more important for me to choose this as I could learn about something new and exotic for my culinary future. 

My fiancé accompanied me helping to take video and pictures to document my experience, and it wasn’t long before I ran into the curious Produce Manager. I explained how my journey had led me to Whole Foods, and him being so grateful gave me the fruit on the house. It was wonderful to know Whole Foods Oakville is supporting it’s local culinary students!

Upon discovering this floral fruit, I instantly noticed it’s hard protective outer shell and the fruit’s light weight. The bright orange colour was amplified by the smooth, shiny outer skin. You could smell the floral scent coming off the fruit which was refreshing and airy.

Once I got home, it was time to open up this unique looking fruit. I initially took one of my knives to the Granadilla, but discovered the shell was so well protected and it would take more than slicing at the fruit to get inside. I proceeded to use my knife, but hammered it on the fruit to crack open the outside. It opened up to a secondary skin when felt and looked like sponge cake. The floral scent grew once broken open, and the inside was filled with seeds covered in a slightly translucent jelly and juices. There wasn’t a lot of filling inside the fruit which explained the initial light weight I felt when holding it in the store. The jelly and seeds stuck together when I tried to scoop it out with a spoon which made it fun and difficult to get a spoonful.

The initial taste was sweet and very refreshing, with hints of floral and vanilla. The first fruit I could compare it to for the flavour was a cantaloupe, and much like a Pomegranate you could eat the crunchy seeds inside. The jelly was slightly slimy and watery, but the flavour was pure bliss. Even after fifteen minutes, you could still enjoy the floral taste inside your mouth.

In a brief history on the Granadilla, it was discovered in 1750 growing in Barbados, but the exact place of origin is unknown. It grows primarily in the Southern Americas and is a part of the passion fruit family. It comes from the Passiflora Edulis species of plants which is native to the Americas. The fruit grows year round as long as monthly temperature averages remain between 5 °C and 29 °C. Granadillas are very sensitive to frost and overwatering and the soils needs to be light for easy drainage. Depending on the availability, prices can vary, but it is not a cheap fruit to pick-up at your local grocery store; each fruit would normally cost $2.50 at Whole Foods. They can be hard to find as well, which makes them a delicacy in this region.

Adding this fruit into your cooking and baking life is quite open-ended too. Whether you decide to use it as a garnish on cheesecake, make it into a delicious ice cream, refresh with it in a summertime smoothie or bake it into a muffin, the options are endless. Most uses tend to leave the Granadilla in it’s natural form due to it’s sensitivity to heat which can destroy the floral essence and texture, but one recipe I found for baking with it under low heat really caught my eye; Granadilla and lemon bars (see the full recipe below).

Taking the time to explore your local supermarkets can be great in turning up new foods and produce which in turn can help enlighten you and grow your culinary opportunities in your kitchen. I am eager to continue to go to other local supermarkets in Toronto’s smaller communities which will definitely turn up more new foods to play around with. And in the meantime, I am going to get back to my fresh Granadilla smoothie!

Granadilla and lemon bars

*Makes 16

Ingredients

Base - ½ cup (115 g) Clover Mooi River butter, softened - ¾ cup (100 g) icing sugar - 1 cup (140 g) cake flour - ½ tsp (2.5 ml) salt

Filling - 1 cup (200 g) sugar - 2 eggs - 1 x 110 g tin granadilla pulp - 2 tbsp (30 ml) lemon juice - 1 tbsp (15 ml) lemon zest - 5 tsp (25 ml) cornflour - 2 tsp (10 ml) cake flour - To serve - 5 tsp (25 ml) icing sugar - 1 cup (250 ml) Clover fresh cream, whipped (optional)

Method

Base - Preheat the oven to 180 °C. Grease a 23 cm square cake tin and line the base with baking paper. - Beat the butter and icing sugar together until light and fluffy. Sift the flour and salt over the creamed mixture and combine to form a dough. - Press the dough into the base of the prepared tin and prick lightly with a fork. Bake for 12 to 15 minutes, or until lightly golden.

Filling - Whisk the sugar and eggs together. Stir in the granadilla pulp, lemon juice and lemon zest. Sift the corn flour and flour over the mixture fold into the mixture. - Pour the filling over the baked base and bake for 20 to 25 minutes, or until the filling has set. Allow to cool, before cutting into bars. - Dust with icing sugar before serving. Delicious by itself, or served with softly whipped cream.

Research and Recipe Found at the following sites:

Site: http://www.livingandloving.co.za/article.aspx?id=69391 Site: http://www.nda.agric.za/docs/Brochures/granadilla.pdf Site: http://www.arc.agric.za/arc-itsc/Pages/Granadilla.aspx

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A Jumpstart On My Senses at Lahore Tikka House

Being a vegetarian, having an assignment where you need to try a new food can be quite exciting, yet limiting. When you consistently look for new ways to make vegetables tasty, you start to open your options to new cultures and spices. I have enjoyed many new foods since coming to Canada, and my fiancee has urged me to increase my palette as well on some romantic evenings out.

One of my favourite new flavours has been Indian cooking. What I love about Indian food is that there are a range of regions in which the different dishes originate, as well as how they are spiced and prepared. I have enjoyed a variety of Indian dishes by visiting a few different restaurants in the city, but they have come from many different backgrounds, so today I wanted to focus strictly on one region of food; Pakistani. This would be a new region of food that I have never tried before and I was interested to be able to use my palette to differentiate between traditional Indian and Pakistani.

My fiancee had mentioned to me a year back that he wanted to take me to this wonderful Pakistani restaurant on the far East end of the city named Lahore Tikka House. He had stumbled upon it while working in the area, and fell in love with the food and the atmosphere. I had also heard of this restaurant through The Food Network’s hit show “You Gotta Eat Here” and it had been on my list of places I was eager to go to. So today would finally be the day I would get to make the trip across he city from High Park to Little India next to The Beaches to experience Lahore Tikka House.

Upon arriving, my fiancee and I walked in and instantly we were hit with the delightful, intense aroma of curries and tandoori spices. There was no way you could miss the wonderful smells, and I dashed to grab an open table! The traditional sit down and place your order was out the window here, but I don’t think I missed it. We were given a white board to write everything down on so that my fiancee and I could take our time to decide on exactly what we wanted. Of course, I had already planned ahead and had brought a list with me of the dishes I wanted to try. I could never anticipate the large amount of food that would actually show up.

My beverage of choice would be a Salty Lassi which would ultimately be something similar to a drink I had enjoyed back home living in Romania, but it still had it’s unique spots. This Lassi was blended with smooth and rich yogurt, milk, salt and fennel seeds giving it the unique anise taste. There was little sweetness to it which was refreshing compared to most milky beverages today, and the salt was not overpowering to the point where you could only taste it; it balanced very well with the fennel. The drink arrived in a plastic cup, as it had been previously prepared, but still tasted freshly made today.

Next to arrive was Paneer Tikka, a dish with traditional fresh-cubed-white Indian cheese but then grilled over their tandoori oven and covered in a red tandoori spice. The cubes of cheese are then added into a pan with fried onions, cilantro, ginger, and seasoning then delivered on a hot plate. The colours and flavours rose from the plate complimenting each other with eye catching grill marks on the cheese and fresh green cilantro placed on top. I felt the cheese was a little on the sweeter side and could have used a little more salt, but I was still blown away by the charred smell and taste from the oven and then being placed on a grill. The onions were perfectly prepared; not overcooked, tasting sweet and slightly crispy being cooked with minimal oil. Cilantro, one of my favourite herbs to use, arrived slightly wilted placed on top, but remained true to the taste; bold yet not overpowering the dish. This plate in particular came out sizzling which allowed the tandoori flavours to enter into the air. Overall, a lovely way to start into the meal.

Our bread basket hit the table shortly after the Paneer Tikka as we prepared for the hand-only dishes to arrive. This was exciting as I haven’t enjoyed a hands only dish since I was five-years-old, but I was up for the challenge. We ordered two types of bread, both of which again were new to me; one whole-wheat roti and one butter-till naan bread and came presented in a basket which was simple, yet beautiful. Both of these breads were unlike any typical naan I had tasted before; both were baked with sesame seeds and had very crispy edges from the tandoor oven. The whole wheat roti was slightly crunchy and crispy with a sweeter and saltier taste and had a spicy finish after each bite. The sesame seeds tasted beautifully toasted from the oven and gave off a great nutty smell. The roti was very easy to tear, and held up well when you dipped it into the dishes. The butter-till-naan was quite the opposite with a softer, fluffier texture both in and out, plus a creamier, yogurt-tasting, sweeter finish, buttered on one side and dryer on the other. The sesame seeds didn’t taste as toasted compared to the roti, and for this they tasted sweeter to compliment the buttery finish. The naan, thicker than the roti and similar to the texture of a bagel, smelled like a fresh bread coming out of the oven, but had a much more complex aroma with hints of milk and cream and roasting butter. These two breads would be the spoons of our meal.

An entire meal for two came out next in one dish, and yet we had two more dishes on the way. The combo sizzler on a hot plate arrived with four different vegetarian sides on it; Palak, Aloo Gobi, Chana Masala & Tarka Daal. It was hard to tell where one side started and another ended as everything was mashed onto the towering hot plate, but my fiancee guided me through each dish. The sizzle this time came from more than just the hot plate out of the oven, the spice level also increased in all of the portions that arrived. In the air, you could smell a heavy aroma of masalas, which are homemade spice mixes unique to each demographic region of India, used to spice a few of these tasty samples. Some of the first tastes included cinnamon bark which was bitter yet sweet, cardamom which also carried a bitter, rich and strong taste, bay leaves which added an earthy fragrance into the dishes, and anise adding sweetness back to balance out the more bitter spices. A breakdown of the individual dishes in the combo follows.

The Chana Masala was very different from the traditional Indian food I had tried before; the salt was balanced very well, but it was almost too spicy for my palette as they used many red chilly peppers to add a chipotle-like taste and heat. The Chana Masala, a usually more traditional chick pea dish, was slightly vinegary, yet savoury being the major protein of the meal with a perfect spice blend using turmeric which added a yellow colour to the dish as well as making it slightly bitter, and cardamon also expelling a bold and fresh minty, curry flavour. The garnish was fresh  strips of ginger and roughly chopped cilantro which came together with the remaining flavours balancing out the dish as bold and heavy.

Palak, next to the Chana Masala, was a more simple dish using freshly simmered spinach with sweeter spices, not as easily picked up on by me due to the very fresh taste of the spinach which was prepared sweet, spicy and salty. Red hot chilli peppers were scattered throughout the spinach and were easy to miss if you weren’t careful, wishing you could “give it away”. Delicious on a different level, it wasn’t curried like the other three dishes on the plate and was a lighter and smoother texture. You could easily see and smell that the spinach had been prepared fresh.

Aloo Gobi, which simply means potatoes (aloo) and cauliflower (gobi), is much more than just those two ingredients. The complexity of the spices used here with the proper preparation has to be balanced just right as they don’t want to overcook the potatoes or cauliflower leaving their distinct tastes, but also have to marinate them with flavours from the spices. Both the potatoes and cauliflower were cooked perfectly, and I quickly picked up on fennel inside the dish adding in a fresh liquorice taste as well as a home-blend of masala, which was not overpowering, yet was spicy to taste. A good amount of turmeric and oil was used to yellow both main ingredients in the dish, as well as give them their bitter flavour and smooth texture.

The final portion on the combo sizzler was Tarka Daal, a lentil dish with a unique sauce. Very rich and sweet from the lentils and thick Pakistani-style-gravy, this was a wonderful combination to use with the roti. The sauce, which combined blended tomatoes, curry spices, oil, butter, salt and pepper, it was the least spicy of all the dishes. It was at this point into the meal I had already commented that we had way too much food on the table, but I kept on going.

Grilled eggplant is a classic Romanian dish so I had to compare it to Pakistani Bharta, which is one of a kind. Romanian eggplant is generally more sweet, and contains flavours of roasted red peppers and the charcoal smoke from the grill on the eggplant, mixed with fried onion and cooked tomato, and the only seasoning used would be salt. Lahore’s Bharta, eggplant in the native language, is grilled and then mashed into a paste, then simmered with a spicy chilli, tomato and onion sauce, mixed with traditional Pakistani spices including fennel, bay leaves, cilantro and home-made masala. This spicy dish, the spiciest of all we ordered, looked very appealing with it’s presentation of fresh cilantro and ginger garnish and the smell was sweet and spicy. I managed to get one of the red chilies directly into my mouth in mistake for a tomato hidden in the eggplant puree, which turned my heat radar on quite quickly. I couldn’t touch much of this dish because the heat was well beyond my threshold.

The final main to hit our table, and piled high, was the Vegetable Biryani; rice with mixed vegetables, beans and Pakistani spices. Spinach and cilantro were the first flavours I noticed to hit my tongue, and I noticed the rice was very smooth and soft textured, but not overcooked. The interesting thing I picked up on was that the rice was blended with the exact same dishes that came on the combo platter, with no substitutes. This gave a wonderful blend of all the dishes at once, and not surprisingly they blended all very well together as they tended to use all of the same spices.

Dessert isn’t traditional in Pakistan, as sweet items would normally come out with the main dishes, so having Kulfi, Pakistani ice cream, was a treat. This house made ice cream was an incredible way to finish off the meal and with options to choose from, I went with Pista, or as we would call it, Pistachio. This ice cream came on a stick, green in colour, mixed with vanilla, rosewater and pistachio pieces both inside and to garnish on the bottom of the handle. Designed like a popsicle, it was easy to eat and presented very beautifully. It tasted more natural than regular ice cream, not tasting as sweet as it seemed there was less sugar, and it solidified my decision to return in the future.

To sum up the major differences I noticed between Indian food and Pakistani was the way the food was prepared. Pakistani food seemed to contain many more spices, although still balanced, and in general is more flavourful in a potent way. In particular, fennel was a highlight used in many dishes that I hadn’t come across in my past experiences trying Indian. The sesame seeds on top of the naan and roti also stood out both for the added flavour and the beauty it brought to the presentation. I also noticed that more oils were used in all of the dishes compared to previous Indian meals I had eaten. Although the meal was heavier because of this, they still managed to balance majority of the dishes quite well.

I confirmed by enjoying this meal that I am very open to different cultural foods and tastes, but lack the ability to handle lots of hot-spicy foods. Although the flavour here was able to overpower the heat, it was still too much for my sensitive tongue and stomach. The food was delicious on many different levels, filling as well, and I will happily return to enjoy more again down the road. The portions here were so much though that our four dishes could have served up to 6 adults comfortably, so ordering less next time will be my big goal. I found the food to be more natural than other restaurants that artificially add sugar and gluten to their dishes; this was flavoured using spices and nothing more, other than passion for good food.

This wonderful experience has already inspired me to search for new recipes online and to explore deeper into the regional culture of India and Pakistan. The most fun since enjoying our lovely meal out came from an at home cooking session my fiancé and I worked together on to recreate Baingan Bharta, while keeping the spicy heat down!! It was very successful, and it continues to inspire me to create more cultural dishes from around the world and try other new foods in the future. I have already reached out to two of my girlfriends just around the corner from Lahore Tikka House to join me in the future for a fabulous meal out; can’t wait to do it again!

[thecomfycarrot-blog]

“Dreamer, you're nothing but a dreamer”

Supertramp said it best.. and here I am taking a dream of becoming a chef and making it a reality. And they also said that “you know you had it comin' to you”, and I feel ready to take on this exciting challenge to learn from some of the finest chefs Toronto has to offer.

We all find ourselves looking to others to gain ideas and knowledge, and one of my favourite places to turn for delicious vegetarian recipes and beautiful food presentation is Herbivoracious, and wonderful Blog dedicated to non-boring plant food! Their content filled site has tons of great ideas to get you started cooking non-bland veggie-filled recipes that will make your mouth water.

Their site contains gorgeous photos of plant-based foods next to their easy to follow recipes that I can only dream of having on my own blog. Beyond that, you can attend events they host, shop their recommended products and cookbooks and search for recipes by category. It’s a one-stop-shop for all vegetarian cooking! As my own blog progresses I hope to see it transform to offer a similar user experience.

Like my kitchen, I would like to see their blog a little cleaner and organized. With so much on it, I feel they tried to put it all on one page and in as little space as possible. On another note, I hope to have a sign up area on my own blog where people can sign up for cooking courses so I can share my passion with the world. Watch for it..

Check out the Herbivoracious blog at http://herbivoracious.com/

[thecomfycarrot-blog]

Excited to post some of my own soon, but these are a favourite in my household (vegetarian of course). Romanian cabbage rolls for the win!

From: http://www.homecookingadventure.com/recipes/romanian-cabbage-rolls

[thecomfycarrot-blog]

Dip ALL day! Romanian style hummus, family recipe.

[thecomfycarrot-blog]

A favourite of mine..

From: https://coachdaddyblog.wordpress.com/2014/04/25/gad-refs-mobs-spiders/

[thecomfycarrot-blog]

A fresh homemade salad in the background with some words of wisdom.

[thecomfycarrot-blog]

Hello everyone! My name is Marina and this is my exciting new blog, The Comfy Carrot, where you get to follow me as I venture through the Culinary Management program at George Brown College.

My passions for raising organic produce and eating healthy meals are my greatest reasons for becoming a chef. Being a vegetarian, I have first hand experience with the extreme benefits of eating nutritious and delicious meals without the use of meat, and look to display my lifestyle choice in all my creations.

I have worked at multiple restaurants both in food preparation and serving that catered to fine dining experiences, delivering quality food and atmospheres. 

Follow my journey to gain daily access to amazing recipes, cooking tips, healthy choices, gardening advice, dining experiences and loads of fun in between. 

In return, I look forward to meeting some amazing professional and amateur chefs and restauranteurs that have a passion for incredible, comfy food.

My final words as I start this journey with you is to remember this.. “Where your food comes from should matter to you, so always cook from the heart.” - Marina G.