Zucchini Eggplant Parmesan

Here is the zucchini eggplant parmesan I made last night. It was very flavourful... fresh tomato sauce, fresh garlic, cheese, herbs and of coarse the zucchini and eggplant. Think of it like a lasagna but without the noodles. It is great on it's own served with a salad or as a side dish with chicken. The two textures worked well together. The meaty like texture of the eggplant and the soft springy texture of the zucchini/courgette seemed to melt in your mouth. Leaving you very satisfied. - JW 

Eggplant

I have been feeling very compelled to buy an eggplant lately. The few times that I have gone to the market I resisted temptation. This week I caved and bought one... now what?When I think of eggplants or aubergines I think of fall and all the colours of that season, casseroles, flowers, greek olives, plums, beaded pearls, and eyeshadow. It really does run the gamut. The first dish that comes to mind naturally is eggplant parmesan. I just bought some zucchinis/courgettes from the Italian Centre so I will pair them with the eggplant and make a very delicious zucchini eggplant parmesan casserole.  

There are many different varieties of eggplants, mostly purple and some are orange. The most common shape is the one I pictured here, an elongated oval. Eggplants are grown in five countries: China, India, Egypt, Iran and Turkey. The U.S. state of Georgia grows the largest quantities. Eggplants may help block free radicals, are a source of folic acid and potassium. -JW   

Wasabi Peas

These mighty nuggets I do like to snack on. You can buy them just about anywhere. The ones I bought in this picture here are organic wasabi peas and they pack a punch. More then tantalizing your taste buds instead stimulating your nose. Even though I do find them a bit on the salty side, once I start eating these I find it hard to stop. The crunchiness can be a bit additive. But eventually I do because the burning sensation takes over. I don't recall if these are roasted or fried. Regardless I still limit this snack.   
You probably know wasabi, the green paste on the side, when you order sushi. Wasabi is extremely hot and comes from the same family as cabbages, horseradish and mustard. It is said to contain powerful antioxidants, potassium and calcium. It is sold in two forms which are: as a root or a tube of paste. - JW  

Jamie's Food Revolution

After this weekend there is no doubt this was going to be my next cookbook. Jamie's Food Revolution: Rediscover How To Cook Simple, Delicious, Affordable Meals by Jamie Oliver, 2008, First U.S. Paperback Edition; pp.[7] 359. This cookbook has a story to tell!


In the introduction he reveals his passion behind Food Revolution. Jamie Oliver tells us his inspiration, British cooking legend Mauguerite Patton and why he is continuing to petition for better food choices in schools and in homes around the globe. He also explains the idea behind the pass it on movement. Not only is he a celebrity chef he is a parent and you get the sense that he sees the larger picture. And where are you in that picture? In the kitchen cooking and baking easy recipes that are delicious for family and friends. This cookbook is for everyone and is meant to be shared. 


The recipes are easy to read. Key ingredients are highlighted with red lettering. So if you are making a grocery list, like I was, it's easy to write down the things you will need. I have this cookbook in my regular rotation of cookbooks. One of my favourite recipes being the baked creamy leeks. There are mouthwatering photographs of recipes. Step by step photos to help guide you. To make the most of your kitchen experience the book offers a list of Essential Kitchen Equipment and a list of Essential Cupboard Ingredients. Most ingredients listed you should have in your cupboard, refrigerator and freezer already. I know how my mum stocked her pantry and that is why I try to have a well stocked one too. To me nothing beats a well stocked pantry! 


I have watched Jamie Oliver's School Dinners, Ministry of Food and Food Revolution and found it informative and eye opening from across the pond. Jamie Oliver is carrying a lot on his shoulders. One could say the weight of the world. He is trying to educate the masses, undo convenience food; processed and pre-packaged, debunk junk food and level out sugar. People are listening. Look at everyone who participated this past Saturday in Food Revolution Day. People stood up! but is this enough? I am sure Jamie Oliver thinks so. One person can make a difference. I know I think about the food choices everyday... for myself and for my children. I make them aware. My kids have watched the pink slime video. They do know about healthy eating but hey they are kids. They like what they like. I can only try. I will leave you with a sentence or a quote if you would like to call it that came from the cookbook. - JW  


     "Anyone can eat good food on any budget as long as they know how to cook."  

My Food Revolution Dinner!

As you know Food Revolution Day was and still is today. I did my part and participated by hosting a dinner party. On the menu was chicken fajitas, corn on the cob with lime, fresh homemade guacamole and salsa and a mixed field green salad with homemade salad dressing. Nothing process or pre-packaged except the whole wheat wraps and sour cream. 


The corn on the cob was a last minute addition. I boil the cobs of corn in a large pot then I mixed melted butter, freshly squeezed juice from half a lime, grated lime rind a bit of salt and pepper. That was served with the corn on the cob. It tasted wonderful! It is now my favourite way to dress corn on the cob. If I had a barbeque I would have roasted the corn with the flavoured butter and slices of lime. Everything went over very well and the kidlets had fun assembling their fajitas. 

The aftermath! Plates were clean and everyone was satisfied and happy. I had lots of fun preparing this dinner. It is quite rewarding when you see your efforts being enjoyed by all.  

That's me... my party was a registered event! The only event in E-town! I hope everyone who took part in Food Revolution Day had fun too! Until next year. -JW 

Food Revolution Day!

DID YOU KNOW THAT...

Food Revolution Day is this Saturday! I know what I am doing. What are you doing? I was surprised when I saw that there is no organised event in my area! Canada... Canadians should be participating! Jamie Oliver hasn't brought his Food Revolution on Canadian soil... he has to our neighbours to the south, that shouldn't stop us from planning an event, hosting a dinner, making schools aware, kids aware, adults aware, shop local and have a garden for fresh fruit and veg. What better way great way to start the holiday weekend off then getting involved. So Saturday I am doing a dinner party for Food Revolution Day. I will be serving chicken fajitas, homemade guacamole, homemade salsa, a salad of mixed greens with veg and homemade dressing. Before Saturday hits I have been cooking a few things up in the kitchen... like I always do. The two meals pictured below are a few of the ones I do make on a weekly basis.   

Sweet and sour chicken stir-fry with mixed veggies served over basmati rice. This is a real easy dinner to make. Low in sodium and fat. Fresh and crisp, the kidlets almost licked their plates clean!   

Next is the butter chicken with mixed veggies and tofu, for extra protein. Topped with sour cream and chives and served with spaetzle... German pasta. Worlds are colliding and another dish where the plates were just about licked clean. The kidlets found it fun to add sour cream and chives and we got into a discussion on other things to add to future dishes. It's great sitting at the dinner table chatting about what goes into each dish and what they would add or not add. Why we include certain ingredients and about recipes. 

Yes that is me! I signed the petition, yesterday at 8:31 London time. It's not to late to sign up, sign the petition or get involved. Go to his website *here*  and join Food Revolution Day! I will post pictures of dinner on Saturday night. I do own a copy of Jamie Oliver's Food Revolution Cookbook. I will be reviewing that book next week. Have a great long weekend and a great Food Revolution Day! -JW   

Recipe for Murder

This cookbook is to die for! I couldn't contain myself any longer on posting about this book. Very happy to add, Recipe for Murder: Frightfully Good Food Inspired by Fiction by Estérelle Payany; Illustrations by Jean-François Martin; Flammarion to my collection. This book is charming and amusing but unusual, to say the least, all at the same time. The illustrations are magnificent! I couldn't put this book down, re-reading the recipes, the literary references and the illustrations to the recipes had me. There are 31 recipes based on literary works from a variety of authors. Some I have read, some I now want to read and some I don't! Recipes include: Cathy's Dead Bean Salad (East of Eden), Paprika Hendl (Dracula), Madame François' Bacon and Thyme Omelet (The Fat and the Thin), Venetian Lemon Chicken (The Talented Mr.Ripley), Maggie's Eggplant Parmesan (Blake/Manzoni), Leg of Lamb with Green Peas (Lamb to the Slaughter), Mini Corsican Cheesecakes (Colomba) and Othello Cake (Othello). I can just see book clubs around the globe discussing novels as they feast on one of these alluring recipes. Hosting a dinner party will become quite literal!  All recipes are based on a villain or a suspicious character from the novels selected. Each recipe starts with a brief synopsis of the novel and the justification for the dish. Not that any literary murder or crime needs lots of clarification. Murder is murder, a crime is criminal, a villain is vile and it's ironic making a cookbook involving the subject. I will leave you with a few of the illustrations from the cookbook. Just click on the photo to enlarge and enjoy a closer look at them... if you dare! - JW

The Queen of Hearts from Alice in Wonderland inspired Treacle Tarts

Arsene Lupin from 813 inspired Altenheim's Deadly Cakes

Anton's Vowl's Abductor from A Void inspired a Blackcurrant Parfait

UBU from Ubu Rex inspired Buckwheat Crêpes with Sausages

Stavrogin from The Possessed (The Devils) inspired Russian Cutlets

and Cyclops from the Odyssey inspired Cyclops-Style Shoulder of Lamb

Cally's Teas

Last week I went to the newly renovated Cally's Teas. I treated myself to two pots of organic Cream Earl Grey and a plate of cucumber sandwiches. Cally's Teas is full of unique gift ideas in the front, with all their selections of teas in the middle and the charming tea house situated at the back. The atmosphere is relaxed and the staff are very friendly. I even spoke with the owner, Cally, a few times regarding her shop and life. She is a very interesting lady. 

I was queen for a bit of the afternoon with the dainty cucumber sandwiches and the organic Cream Earl Grey tea. Very regal! On one of my other visits I tried the brioche with jam very delectable because it was straight out of the oven. They do have a quaint high tea menu.  

Cally's Teas carries an impressive selection of tea. They also carry tea wear too. The top shelf was covered with many more tea cozies weeks ago than pictured here. I found my time relaxing. Cally's Teas is located at 10151-82 Ave (Whyte Ave) - JW  

Mother's Day Breakfast

Sunday breakfasts usually consist of one of the following... pancakes, french toast, crepes or eggs with bacon. Since it was Mother's Day my two children wanted to make me breakfast. Very sweet! When I asked what should we make, we being me included because I knew they would need a helping hand, my son said "well... I would like crepes" and my daughter said "I want french toast!" I sat there looking a both of them trying to decipher where I fitted in to the breakfast equation. After much consideration I decided on my version of Strawberry Shortcake. Both kidlets agreed and when I woke this morning I got straight to work. I made scones and topped them with strawberries and blackberries. Added a dollop of whipping cream and grated lemon rind. Every bit was mouth watering and were enjoyed by everyone. To all the domestic goddesses out there Happy Mother's Day! - JW  

London Cheesecake

As promised here is the London Cheesecake. I have never tasted a cheesecake more moist and delicious than this one! The recipe calls for three eggs plus three egg yolks. Sounds rich but oddly enough it felt light due to the fact that it melts in your mouth. This wasn't velvet... this is silk! Also the thin sour cream topping gave it a slight tartness that was more than pleasant. I believe this cheesecake is supposed to be served naked. The berries give it a nice touch and I am thinking about the possibility of adding rum to flavour it next time. Truth be known when you have a recipe sometimes it's nice to add your own touches to the dish. Stamping your signature can be most satisfying. 

I am such a tease! One picture can't possibly be enough. You can find the recipe on Nigella's website, search recipes or type in London Cheesecake in the search box, click *here*. Also Nigella Lawson viewed yesterday's blog post and sent me a short and sweet message. Very gracious! -JW    

How To Be A Domestic Goddess

Few things have prompted me to do a post about this cookbook now. One of them being the London Cheesecake recipe... I will get to that in a bit. 

How To Be A Domestic Goddess: Baking and the Art Of Comfort Cooking by Nigella Lawson; softcover, second printing, 2000 by Knopf Canada is an essential cookbook to have. It is one of my well used cookbooks. I enjoy Nigella's ramblings with the recipes. They add that special something to this already personable woman. She literally oozes out of the book. The recipes range from basic, classic to some what exotic. This book has more to do with making you feel like a domestic goddess than actually trying to set you out to be one. Plenty of full page photographs. The book is divided into these following sections Cakes, Biscuits, Pies, Puddings, Chocolate, Children, Christmas, Bread and Yeast and The Domestic Goddess's Larder. All of the measurements in the book are UK measurements, so there is a Charts and Conversions table at the front to help you along. It's helpful but I still find that I have to toy with the converting of the the measurements and treat them as an approximate rather than an it is. Still the recipes I have tried have all turned out and taste delicious. The some of recipes I have made are: Gateau Breton, Banana Bread, Scones, Muffins, Courgette and Chick Pea Pie, Dense Chocolate Loaf Cake, Fudge, Cinder Toffee, Latkes and most recently the London Cheesecake. Which is absolutely amazing! I will do a separate posting regarding this cheesecake later on today or tomorrow.      

Well used and well marked. The pieces of paper placed inside are the recipes I know I will be trying again. Another reason... not that I need one, after all this blog is about cookbooks. Reading the Preface got me thinking... about myself being in the kitchen. How I enjoy creating and sharing delicious things from my finger tips. How I am experiencing the pleasure and pain of cookery. The art of mastering the unknown. The ability to move around a full kitchen with ease... knowing your territory. Taking command of a ship. Being adventurous and venturing into near possible failure one tablespoon at a time. Mostly, trust your instincts. Baking can be more than about the cake. At the bottom of the Preface is this very telling quote: "This isn't a dream; what's more, it isn't even a nightmare."

It's about life! Just getting on and living life. To all the Domestic Goddesses out there I salute you! - JW  

  

Bollywood Cookbook

This cookbook I couldn't help and share straight away. The Bollywood Cookbook by Bulbul Mankani; hardcover, second edition 2007, pp.176 published by Kyle Books is a lavish one. Nineteen Bollywood actors share their favourite recipes. High gloss colour photography, in depth biographies, classic recipes and personal stories will take this cookbook from the kitchen to the coffee table. At the back of the book is a section called Unspooling Bollywood: Classic Moments from the Indian Film Industry. Starting with the silent film era in India around 1899 and going all the way up to 1981. This cookbook also has a list of films under the title Best of Bollywood 1995-2006. 

Amazing what one photo can do... one minute I am sitting in the kitchen typing this blog post the next I am enchanted into the world of Bollywood... 

This cookbook is filled with family recipes to tantalize your taste buds. Each recipe is discussed first, giving a brief description into each dish. Why the actor chose it and the signature flare for the predominant ingredient or ingredients being used. Seeing how I just bought the cookbook I haven't made a dish... yet. The Butter Chicken recipe sounds to die for! The lentil dishes are another favourite of mine. I would like to consider myself an adventurous spirit but when it comes to trying my hand at recreating India desserts I become a little shy. Perhaps one day. For now I will leave you with a few of the movie posters of the many films that were discussed in this book. -JW     

Mother India was made in 1957. This epic film received an Oscar nomination. 

This late 1950's classic, Kaagaz Ke Phool was India's first Cinemascope film. 

Umrao Jaan, another classic from 1981. Stars Bollywood actress Rekha. 

Veggie Salad

Summer is here... I hope! With the bright sun, flowers in bloom and plenty of homemade ice tea on hand, my appetite dwindles. I crave simple meals. Last night I made a vegetable salad minus the leafy greens. Who says you have to make a salad with greens only? My vegetables of choice were: tomatoes, red onions, yellow peppers, radishes and cubes of mozzarella cheese. Tossed in olive oil and balsamic vinegar with a dash of paprika! I served this salad with a modest sized pork chop in barbeque sauce.  - JW 

A busy weekend and a full bowl of fruit and veg. To the brim and bursting, mine is filled with Gala and Granny Smith apples, mandarines, a Ruby Red grapefruit, tomatoes and a hot chili pepper. Inspiring and colourful. The fruit bowl is always changing, with a variety of fruit and veg to snack on and cook with. Food at your finger tips. What is in your fruit bowl? -JW  

P.U.C

Pretty Unique Cheese...
I enjoyed this brand of cheese on a regular basis. This picture is or was the last remaining one I could find in the city. Three out of the four major grocery stores carried this mighty little cheese and now none do. They all have discontinued it from their regular stock! If I had known this I would have savoured the flavour and ration it. Nonetheless possibly it might resurface somewhere unexpectedly. And to my surprise I will purchase it and be happy once more... it is only cheese, I know. I luuuuv cheese! Perhaps I was a mouse in a past life. Or I was a cheesemaker.

Through Twitter I was in contact with the Cheshire Cheese Company and they said that they did make some cheese under the P.U.C brand and that they do not have direct distribution, yet, in Canada. You can click here to find out more about them and drool until your heart is content! - JW     

Mozza Melt

Dinner last night was a bit of a light one. Chicken mozzarella melt sandwiches on organic cranberry pistachio bread. After reading that name I take that back! These palm sized sandwiches where quite filling. Apples and mixed greens would have been a great addition to the filling. You can also serve this with a side of raw veggies, mixed greens or coleslaw.  It is really simple and quick and a great way to use up some leftovers. -JW