Can you believe I’m too tired to write? So here are some pics to show you how I spent last week, in Rome. Now I’m in a chillier climate, Sweden, even further up north getting ready to meet some more great fellow food bloggers later this evening. In Rome I had the honor of finally meeting NYC Caribbean Ragazza.Stay tuned for more on that. I promise more detailed posts, but for now here are some pics out of over 1000 and videos from Rome alone. Many from the outstanding Ommagio we went to for my late Uncle the dancer Bob Curtis.All the Who’s Who of the Roman Modern world came to celebrate a brilliant artistic life and soul.I need a nap now.
The first time I tasted Kohlrabi (aka German Turnip) was in Germany. A raw piece of this green round multi stemmed vegetable was proffered like a slice of apple. I was pleasantly surprised as this was a new and somewhat foreign vegetable for me. After a heavy meat laden week with them ( it’s Germany) , this fresh offering was welcome. Certain Someones parents have a garden, a Scherbergartan(allotment garden) in their family for about the past 50 years.His grandfather was the original gardener, and when he died , his parents took it over. It’s hard work and the garden yields a lot of fruits and vegetables. Approximately 4 million Germans have Scherbergartens . Originally the concept can be attributed to Dr. Daniel Moritz Scherber and Karl Gessel. Family gardens allowed working class city dwellers to have a plot of land to grow fruit and vegetables . The small houses in the garden provide a weekend getaway and respite from the city. For Dr. Scherber it was all about fresh air and educating children.
After that first taste I never had Kohlrabi again unfortunately. Not until it showed up my organic delivery box. I really didn’t want to cook it . My friends on Twitter suggested a myriad of ideas from making a gratin , pickling it, or just eating it raw. I decided to shred it like a slaw with some vinaigrette ( another brilliant suggestion) and other vegetables from the box. Paired with peppery Arugula, this salad is just perfect for summer.
Last week I had a week long business trip to Toronto. I hadn’t been back in a few years, since my first visit , where I was lucky to meet Peter of Kalofagas. Naturally we were destined to meet again with more outrageous T shirts and high jinks planned, free time permitting. You see, Peter loves racy T shirts and he made me promise to wear one he chose especially for me. Not being uptight and pretty free, I went with it, warning Certain Someone ahead of time. The photos speak for themselves. I wont put up Thursday nights shirt as it really pushed the limits, but all in good fun.We had agreed to meet up in a cozy Gastro pub called The House on Parliament , in Cabbage Town ,with fellow Canadian Food Blogger and online friend Jasmine of Cardamon Addict. Jasmine, living a distance away made the trek into town Monday night to meet up, bearing a Canadian Specialty , Butter Tarts. She was concerned about her crusts and unorthodox use of chocolate in one version, but I thought they were superb. These rich , flaky butter tarts served as snack and breakfast during my work week, and I’m grateful. I gifted Peter and Jasmine Chicago’s Famous Garrets Popcorn, the cheese and caramel mix. The Popcorn is like Crack , and I got them hooked. My colleague Irene wolfed hers down on the way from the airport. I gave her another bag with a chocolate mix, that was evident in the car all week , as she nibbled. Work was pretty intense , but we had agreed to one more rendezvous with Peter Thursday night. I managed to connect with my other blogger friend Gianna, who has a blog, not necessarily devoted to food, but should be. We had met once before in Chicago, and I find her a kindred spirit. We started out with my colleague and I meting up with Peter in the St. Lawrence Market, where I sampled some Peameal bacon, and purchased a few items. It was there where I fell in love with the Kozliks Mustard stand, and learned Canada is the largest importer of mustard seed to the world. Who knew!. I purchased a bag of the extra hot Oriental Mustard seeds, to make my own. We then picked up Gianna and wound our way to the lovely Distillery District. I wish I had more more time there as this was my favorite spot. Gianna showed me Soma Chocolates and A Taste of Quebec,where I purchased more goodies and the most amazing Gelato. Once home I made Soma’s Mayan Elixir of the Gods, an intense spicy Chocolate shot which was aptly named. Dinner was at the Miller Street Brew Pub, where I imbibed more than I ate, being full from the previous goodies.Excellent evening with Irene, my colleague, Peter, and Gianna. Irene then took me to Mas Camps. Walking Mas in Caribana is a important yearly rite of passage for many Caribbean Canadians. Caribana is the largest Caribbean festival drawing hundred of thousands of people from all over the world.Street parades, bands, food, competition, and plain good fun celebrating the Caribbean Culture . Toronto profits from this event to the tune of over $400 million . It’s that huge. And with it comes year long preparation. The Mas Camps are scattered throughout where people drop buy to make and purchase their elaborate costumes. A perfect finale to fantastic week of work, and a little fun.I do heart Toronto.
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Grainy Oriental Seed and Honey Mustard
Mustard’s are one of the easiest condiments to make. So many variations are possible.I used the extra hot Oriental Seed , softened with honey. Use this in BBQ, Salad dressings, sauces, or as a plain condiment for sandwiches .Enjoy.
1 cup Oriental Mustard Seeds
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon mustard powder
1 cup white vinegar
1/4 cup Apple Cider Vinegar
6 tablespoons honey
Pour vinegars over the mustard seeds and spices( mustard powder, cinnamon, ginger) in a non reactive bowl, mix, and cover/soak overnight at room temperature. The seeds will swell and absorb the vinegar. Using a immersion blender or food processor mix while adding the honey gradually. Mix and blend thoroughly . If you feel you need to add more honey or vinegar, do so gradually until its a smooth consistency(not to thick or not to runny). Spoon into clean sterilized jars and refrigerate . The flavor will blend more after a few hours setting in the fridge.I find it tastes even better the second day as any bitterness from the mustard seed has subsided. Store for up to four weeks in the refrigerator.
Certain Someone and I just spent an amazing long weekend in San Francisco. My head is still reeling from all the sensational tastes, sights, and sounds of our trip. San Francisco and the whole Bay Area is truly a culinary inspiration, and no wonder so many great chefs gravitate to the region. Can you really be a bad cook in San Francisco with all the great offerings? It’s insane. I have so much to write about this short little visit, but that will come later. One thing I was itching to do was get back to my kitchen and experiment with some of the goodies I brought back.One item being the famous heirloom cult like Rancho Gordo Beans, of which I have heard about , but have never seen. I also stuffed some fantastic bulbous Spring Garlic I purchased from the Farmers Market at the Ferry Plaza. Resembling a red onion, I have been using these babies all week, thinly sliced like scallions from the bulb to the tops. I decided to make an oil poached tuna as a riff on Cannellini beans and tuna as a salad. Instead I decided to make a warm dish and throw in a few seasonal Fava beans for color. While at Cafe de la Presse , which my new buddy Denise from Chez Us recommended and you can see below, I noticed they made their own tuna confit for the Salade Nicoise.That little nugget of information served as even more inspiration for me.
Spring Garlic Oil Poached Tuna with Cannellini and Fava Beans
The Beans
2 cups Dry Rancho Gordo Runner Cannellini Beans
1 Shallot sliced in half
1/2 Spring Garlic Sliced Thin
1 cup chicken stock
olive oil
sea salt
Ground Black Pepper
Bay Leaf
The Oil Poach
1/2 Spring Garlic sliced thin
2 cups Extra Virgin Olive Oil
1 tsp dried Thyme or a few sprigs of fresh
A few slices of organic lemon
2 red tuna fillets
sea salt
fresh ground black pepper
Fava Beans ( shelled and par boiled)
Soak your dried Cannellini Beans in cold water for 6 hours. Rancho Gordo says soaking isn’t always necessary but cooking time will be longer. However I was advised at purchase, not to soak overnight or for longer periods. Place beans and water in a pot with the shallot sliced in half, spring garlic, bay leaf, and chicken stock. Simmer for a few hours until done( 2-3 hours). Season with salt and pepper towards the end of cooking.
Shell and parboil your Fava Beans, removing the second waxy casing after the par boil. Set aside.
Season your tuna steak with sea salt and pepper. Set aside and keep cool in the refrigerator.
In a small sauce pan layer the slices of spring onion, thyme , salt and pepper ,and pour in 2 cups of the olive oil. Heat up the oil to 130 F until hot. Take off heat and add the lemon slices. Allow the garlic and lemon to infuse the oil for at least 15 minutes. Gradually heat oil again and keep on a very low heat. Add the tuna steak and carefully spoon the oil over the tuna. Slowly poach for 10 minutes on a very low heat.Turn tuna over half way. Do not allow the oil to bubble on high. The tuna will be slightly pink, but more to the done side, not rare.
With a slotted spoon , dish the Cannellini Beans, and some Fava Beans onto your plate. Place the tuna,and drizzle the infused olive oil over the tuna and the beans. Garnish with the Spring Garlic within the poaching oil.
Serve with an additional squeeze of lemon juice
