Food Photo of the Day ~ Zucchini Two Ways

 

I guess you could really say that this is zucchini pan-fried the same way, with two different coatings, sliced two different ways however to sum it up as two ways is simple and gets straight to the point. It comes down to preference when pan-frying zucchini and also how you want to finish the zucchini to serve. I like to drizzle with balsamic vinegar and a light sprinkle of bread crumbs and a sprinkling of parmesan cheese is also good. 

My first attempt, pictured above, are round slices, not too thin but not too thick either, salted on a cutting board to draw the moisture out, gently patted with a clean dry paper towel, tossed in flour, then beaten egg then bread crumbs. Used just enough oil to fry them and I found that the coating half heartily stuck. Still edible.  

My second attempt was different in how I sliced the zucchini, lengthwise, and what I coated the zucchini with although the preparation was similar... sliced, salted on both sides, gently patted dry. I tossed the elongated slices, again not too thin but not too thick, in flour and then cornmeal; added just enough oil to the pan, lightly adding more cornmeal on the slices as I gently fried them. I found this to be a bit better as the coating stuck more creating a thin semi crisp coating. A light drizzle with balsamic, no bread crumbs, was perfect. Pan-fried or grilled zucchini is a lovely side dish and whether you decide to coat or not, it still is delicious!

- JD 

Food Photo of the Day ~ Sausage, Mushrooms and Tomatoes with Penne

 

There are plenty of comfort food recipes to reminisce and devour however sometimes the best recipes are done on a whim. Which is the case with this meal. Sautéing sliced garlic sausages, sliced mushrooms and a bit of purple onion with crushed garlic before adding a tin of low salt diced tomatoes and a good heaping dose of smoked paprika and Herbs de Provence. Toss in cooked penne pasta and you are ready to sit down and enjoy a handsomely rich, smoky herb meal in minutes. Inviting and substantial comfort food packed with flavour... Autumn has arrived!

- JD 

Mabon ~ Autumn Equinox and Somerset Apple Cake

 

Mabon, September 21st to 29th in the Northern Hemisphere, celebrates the turning of Autumn and the Autumnal Equinox which also marks the second harvest. The full moon is at its closest during this equinox and is known as the Harvest Moon. 

Night and day are of equal length however the sun begins to wane and the nights are drawing in and growing longer and the days shorter and cooler. The leaves are beginning to turn, the birds are preparing to fly away, the grass begins to brown and the flowers are fading. Summer turns to autumn... it is a time of abundance, transition, reflection and gratitude. Time to look ahead to the waning of the season and start making winter preparations. Think rest, reflection, gratitude and abundance.  

Herbs associated with Mabon are sage, rosemary, lavender, rue, yarrow and cinnamon; Flowers, plants and trees are sunflowers, marigolds, hibiscus, red poppies, thistle, fern, and oak tree. Symbols are the apple, acorns, leaves, pine cones and the cornucopia. Colours are green, red, yellow, orange brown and gold. Animals associated with Mabon are dogs, wolves, the stag, blackbirds, the owl, salmon and goats. 

Things you may do to celebrate Mabon together, with friends or family, or in solitude are: Go apple picking, clean your house and get rid of any stagnate energy, write in a journal, make a gratitude list, go for a walk, connect with nature, make a corn doll, burn candles in Mabon colours , bake bread or apple recipes or make apple cider.

Mabon foods are seasonal and usually consist of apples, pomegranates, squash, grapes, dried fruits, corn, wheat and rye breads, seeds and nuts, potatoes, carrots and onions as well as cider and wine. This Somerset Apple Cake is a lovely recipe to make and enjoy during Mabon. Happy Mabon/Autumn Equinox! - JD 

Somerset Apple Cake

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250 grams ( 1 and 1/2 cups) unbleached all purpose flour

1/2 teaspoon mixed spice

175 grams ( 3/4 cups or 1 and 1/2 sticks) butter, softened

175 grams (1 cup) brown sugar

2 cups chopped apples with skins

1/2 teaspoon baking soda

1/2 cup dry cider

additional brown sugar for sprinkling 

thin apple slices for decorating

Preheat oven to 325ºF (170ºC). Grease and flour a 7 inch baking cake tin. Line the bottom with baking parchment.

In a bowl sieve the flour and mixed spice together. 

In a large bowl add the butter and brown sugar, beat until soft and creamy.

Place the chopped apples in a medium bowl, add the cider and baking soda, quickly mix together, then add to the butter mixture and stir together until combine, add the flour and spice mixture and stir until a thick batter has formed.

Spoon the dough into the prepared cake tin. Smoothing the top. Place the thinly sliced apple slices however you wish on top, I placed them in a circle. Sprinkle with brown sugar.

Bake in the preheated oven for 60 to 90 minutes or until firm.

 

Leftovers #57 ~ Tourtière Hand Pies

 

When I made Tourtière I had enough leftover filling for another pie however I decided to free form it and create hand pies instead. I don't know if I am in uncharted waters here... but... although not in the traditional Tourtière form they were still delightfully delicious with that familiar savoury Tourtière flavour. Traditional comfort food with a twist. - JD

NOTE: I will be taking a break from posting or blogging over the next couple of weeks; a time to recharge and enjoy some relaxation. In the meantime there are plenty of recipes to browse before I return. Enjoy! - JD  

Tourtière

 

Tourtière is a classic French-Canadian savoury meat pie dish originating from Quebec and named after the vessel it was cooked in. It's usually made with minced pork, beef, or veal and potatoes. Eaten at Christmas or New Years it may also be eaten at Thanksgiving. In Saguenay, Quebec, the Tourtière du Lac Saint Jean has become the traditional and iconic dish of the region. However during the 18th Century a dish known as "sea pie" became popular between French and British colonists which seems to be the starting point of the tourtière du Lac Saint Jean. Tourtière has been called 'the cuisine of the occupied', food that is French by the way of the British, who took over Quebec in 1759. Tourtière is not exclusive to Quebec, this French-Canadian dish has been served across Canada and to some of the bordering states in America. 

This recipe comes from one of my favourite cookbooks I have called the Métis Cookbook and what I love about this recipe is that it is a no fuss recipe and easy to make during the week plus delicious. Tourtière was something I always thought about making however became reluctant, why? I don't know, this recipe seems to have changed that. Instead of making mashed potatoes, I mashed leftover oven roasted potatoes and vegetables I already had in the fridge, into the meat filling.  

Tourtières - Lii Torchiyer (Courtesy of Shirley (Logan), Morrish, Ontario)

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Pastry for 2 pies

1 lbs. minced pork

1 lbs. minced beef

1 onion, minced

1 cup water

1 cup mashed potatoes

1/2 teaspoon thyme

1/4 teaspoon sage

1/4 teaspoon dry mustard

1/8 teaspoon ground cloves

garlic salt, optional

Cook meat with onion and spices with water for half hour until water is reduced.

Add potatoes and mix well.

Chill.

Place in prepared pastry line pans.

Cover with pastry. Brush with milk.

Bake at 350ºF for half hour until golden brown.