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Tips and Tricks: Herbs and Spices

11/11/2014

Substitute dried herbs for fresh or fresh for dried in a recipe. The rule of thumb is 1 tsp. (5 mL) dried for 1 tbsp. (15 mL) chopped fresh.

Many dried herbs lose their potency after a few months; most in a year. One way to deal with old herbs is to rub them between your fingers for a few minutes. Some spices also can be renewed, if it ties in with your recipe, by cooking them in butter for a few minutes before using. This method is especially effective with curry powder, for instance.

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Chef Karen's Savoury Strawberry Compote with Balsamic and Black Pepper

11/10/2014

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Recipes from Chefs at the Market
We have lots and lots of wonderful recipes from the great chefs who have inspired us at cooking demonstrations at the Market. We hope you enjoy them as much as we enjoyed watching them cook.

1 lb. (4 cups) strawberries, washed and sliced

3 tbsp. (45 mL) white sugar

2 tbsp. (30 mL) balsamic vinegar

1 tsp. (5 mL) black pepper

1 tsp. (5 mL) vanilla extract

1 tbsp. (15 mL) reduced balsamic vinegar, garnish

1 French baguette sliced

2 tbsp, (30 mL) olive oil

Salt and pepper

1 small package of goat’s cheese

Place strawberries, sugar, balsamic vinegar, pepper and vanilla in a small saucepan and simmer on medium for approx 15 min, puree with a immersion blender. Set side. Slice the baguette and drizzle with olive oil, salt and pepper. Bake at 350F until slightly toasted. Cool. Smear with a dollop of goat’s cheese. Top with strawberry compote and drizzle of reduced balsamic.

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Country Pumpkin Soup

11/6/2014

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Pumpkin is used extensively in European countries for flavouring of soups and a piece of pumpkin is always included with soup greens. This soup is a heart meal in itself. Make it ahead,it also freezes well. Serves 8.

1 cup (250 mL) dried white beans
1 bay leaf
Bunch of fresh sage, or 1 tbsp, (15 mL0 dried
2 cloves garlic, peeled
1 tbsp. (15 mL) vegetable or olive oil
8 oz. (250 g) slab bacon or 4 oz. (125 g) of the stronger Italian Pancetta
thickly sliced and coarsely chopped
2 large onions, thinly sliced
2 large leeks, white part only, cleaned and sliced
2 cloves garlic, minced
2 medium carrots, peeled and finely sliced
3 stalks of kale, coarsely chopped
1 large sprig of parsley
1 sprig fresh thyme
398 mL can Italian tomatoes
6 cups (1.5 L) chicken stock or canned broth
1 1/2 lbs. (3 1/2 c/375 g) pumpkin or squash peeled and cut into 1/2 inch (1.2 cm) cubes
2 spicy wieners or garlic sausage thinly sliced

Cover the beans with 2 inches (5 cm) cold water and bring to a boil. Boil one minute. Remove from heat, cover and let stand one hour. Drain. Add more water, to cover beans by at least 2 inches (5 cm). Add the bay leaf, sage, garlic and oil. Bake at 325 F (160 C) for one and a half to two hours or until very tender. Remove the herbs. Mash or purée half the beans with their liquid. Reserve the purée and the remaining beans.

Sauté the bacon in a large skillet or stock pot. When lightly browned, remove to a bowl using a slotted spoon and reserve. Add more oil if necessary. Add the onions and leeks and cook at medium-low until soft. Add the garlic and cook another minute. Add the carrots, kale, parsley, thyme and pepper. Cook another minute. Add the tomatoes and stock and bring to a boil. Add the pumpkin and reserved bacon and simmer, covered, for one hour.

Add the reserved beans and the purée. Cook for another 20 - 30 minutes. Discard the sprigs of parsley and thyme. Taste, and add additional seasonings if needed. Add spicy wiener/sausage and reheat gently.

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About Eileen

Not only is Eileen Dwillies the Executive Director of the Haney Farmers Market she is an author of nine cookbooks.

Eileen's Creative Cooking school operated for many years, during which time Paul and Eileen guided culinary tours throughout North America, France, Italy and Spain.

Eileen was also well known as 'The Bread Lady' at the Haney Farmers Market before she and Paul took on the job of managers.

This blog features recipes, tips and tricks and recaps of the week at the Haney Farmer's Market in Maple Ridge, BC.

Tips and Tricks: Herbs and Spices

Chef Karen's Savoury Strawberry Compote with Balsamic and Black Pepper

Country Pumpkin Soup

About Eileen

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