Hearty Recipes From Canada

 The two things Canadians know by heart is snow and frigid temps. That means a winter full of  hearty high in calroie and carbs dishes and dessert. They will not only keep you warm but stick to your ribs. There's nothing better than winter foods offering this.

One of the most famous is poutine. This can be considered a filling snack or a dinner and there are many versions that are served through out Canada and even the US (check out Cranford, New Jersey's  Cranford Hotel's duck poutine which has pulled duck soaked in a rosemary and shallot gravy)/ The dish is fairly recent , first being made in the late Fiftie s in  the Centre de Quebec. It's a mix of crispy fries and gravy with the addition of cheese curds. These are long Cheez Doodle looking curds that you can find at Target. You could add steak or chicken to this, Not surprisingly there are vegan versions as well and you can use a mushroom gravy instead of a meat based one. Poutine is an easy recipe  with the fries being cooked in an air fryer  while the curds and gravy be warmed in the microwave. The Atlantic kissed provence of Nova Scotia has a good hearty recipe to try.  Nova Scotia  donair actually has Greek origins and was created by a Hellenic chef. It's taking a mix of lamb and beef spiced with cayenne and chili for heat. A sweet garlic sauce is poured over rhe slices that also have tomatoes and onions on top.

One fo the most satisfying dishes is the tourtiere, a French -Canadian meat pie. The filling is a combo of beef pork and mashed potatoes , spiced with a heady mix of different spices, from cinnamon to sage and thyme th nutmeg. There's even a pinch of cayenne pepper for some heat. You'll also need potato water from boiled potatoes to give it some starchiness. The crust  is made with  flour , cold butter and salt.  A mix of water and vinegar is also added. It's kneaded, rolled into a ball and then chilled. after this is the mix fo the spices. The fillign is sauteed , with the onion then the spice mix and meats being sauteed in butter.It's stirred for forty five minutes with the potatoes being added in the end. The dough is rolled out and the bottom is put into a pie tin. The filling is laddled in then the crust is put on it. Brush the top with an egg wash and bake in a preheated oven  for 40 minutes at 375 degrees Farenheit. What to serve for dessert? The famed Canadian butter tarts. This is a mini tart filled with a rich and buttery custard. The crust is a simple one and the filling is reminscent of a pecan pie without the nuts.

The Canadians know how to do winter. They create filling and delicious meals ,perfect for a cold winte'rs night. You can als have this hearty goodness too.

A kick Of Watermelon

It may be the end of watermelon season but thanks to a new drink, you can have it year round.Wonder Melon is a new drink, that's not only good for you but tastes good too.

To be honest, I was a bit skeptical. Homemade watermelon juice can be a bit bland.Kayco, the company who makes the drink has decided to punch it up.One has the addition of cucumber which is refreshing. The other flavor is the watermelon mixed with lemon and cayenne, a nod to the lemon and cayenne pepper diet drink.Both possess clean, crisp flavors, which will appeal to juicing buffs. I can see Wonder Melon bottles gracing lunch boxes and late summer beach hampers.

Wonder Melon is a juice with a texture between thick and thin.Again, it 's just perfect with ice but you could also fizz it up with seltzer.For a kicky kind of ice, pour some into a Slushie cup.I guess Wonder Melon would also be good as a base for a few cocktails like the watermelon margaritas.Could you make a kind of Bellini with them? Yes, for a buzzy brunch drink. Save the bottles too.They'll  make cute candle holders, thanks to watermelon like shape.

Keep summer with you all year long with with bottles of Wonder Melon.They're fresh , with the definite taste of the season. You'll be reminded of balmy days and warm nights when the temps start dipping.

New Spins On An Ancient Holiday

Tonight starts the ancient holiday of Hanukah, the festival of lights. it's a time of presents , games and most importantly feasting. Many used tried and true family recipes, but there's nothing wrong in trying them with fresh spins.

Lakes are always associated with this Jewish holiday. The oil that they're fried in has come to symbolize the miracle of the oil lasting in the temple for eight days (hence the eight branches of the menorah too). The recipe is a basic one, using shredded potatoes, usually Yukon Gold and grated onions.  You could sub in any root vegetable for the spuds. Try parsnips for a different spin. They  have a sweet carrot like flavor that would go well with sour cream or even apple sauce.Even turnips can be used for the tasty treats, just remember to use the smaller ones. Larger turnips tend to have a woody taste while the smaller ones have a sweet pleasant taste. Both can be combined with potatoes for a mellower taste Another idea is sweet potato latkes. Add cinnamon and brown sugar to the recipe to make them more of a dessert treat..As for the sour cream itself, you could jazz it up with a small dab of wasabi or cayenne pepper. For a milder flavor, try a drizzle of dark lavender infused honey. Looking for less calories? Then sub in Greek yogurt which has a lighter, cleaner taste than pure sour cream. A fancier idea is creme fraiche. For more decadence, top with a small sliver of salmon or a tiny teaspoon of caviar.

For a bigger crowd think brisket. It's versatile and can be prepared in a variety of different ways. Serve it slow cooked in Coca-Cola. The soda's sweetness is tempered by the addition of  ancho chili powder and paprika as well as red wine.If this may be too sugary, then think coffee braised. This does have some sweetness too, but it's only a quarter of a cup of brown sugar to two cups of brewed coffee.For a fun Hanukah party consider brisket sliders. These are easy to make, with shredding the meat and mixing it with a spice infused tomato puree.These can also be grilled  like barbecue, with a sweet sauce thanks to one made with honey. Cayenne pepper and smoked paprika stop it from being too candylike. Any form of brisket can be served with the latkes for a heartier meal. How to finish ? With the Israelial Hannukah specialty  - sufganiyot, or jelly doughnut. It's usually filled with raspberry or strawberry jelly, but any other flavor will do. Another fun twist is adding cocoa powder to the dough . Filled with a rich jam or marmalade, this makes a decadent holiday treat. You could even dust the doughnuts with cocoa powder after frying.

Hanukah is the festival of lights . Make the holiday brighter with tasty latkes or brisket, Make it sweeter with homemade sufganiyot. Enjoy these new twists for an ancient holiday.

A Melange Of Mushrooms

Mushrooms are one of those fall foods that can be good on their own or with other ingredients They're easy to work with , a plus for novice home chefs.as well as being a great sub for meats.

Many home chefs grew up with the the white button kind. These are the most versatile, showing up in everything from salads to sides. They can easily be stuffed with a mix of their stems and bread crumbs.For those who aren't fond of the button's flavor , try the oyster. It's flavor is very mild , almost flavoring the abalone fish. Shiitake caps are popular right now, Their flavor is woodsy  and they're a good source of copper.Many home chefs have embraced portobellos and have used them as sub in for steaks and burgers. They are one of the most popular  and probably the most versatile. They can be turned into everything from kabobs to meatloaf. For plate appeal try enoki mushrooms These are graceful white stems with tiny pearl button like heads. Like the oyster kind, they have a very mild flavor. They're crunchy to eat and commonly found in such Japanese dishes as sukiyaki and nabemono,or Japanese hot pot.The gem of all is the control. They are sometimes called egg  mushrooms because of their deep golden color.

All these mushrooms can actually work together. Melissa Clark has come up with a tasty recipe as seen in her A Good Appetite column in the New York Times Food section. She combines winter squash with a variety of  different ones. This create not only a blend of flavors but a blend of textures too. She uses the common button with the posh and plush chanterelle, oysters with shiitakes. This creates an interesting mix  made more interesting with curry leaves and mustard seeds, Winter squash , namely the butternut balances it out, creating a nice mild foil for all the heat that comes from the addition of  four chilies and cayenne pepper. According to Ms. Clark home chefs can adjust the heat, making it as spicy or mild as they want it. Serve it with fragrant basmati rice or oven warmed naan bread.

Mushrooms are a wonderful addition to any fall menu. Serve just one kind or blend in stew or curry.  They are versatile and easy to work with in any recipe.