and these jellies are the fairest of them all.
picked from local crabapple trees
simmered and strained with love.
find me today at Wheels on Danforth in Oakridge Park.
Easter Bread made with Vegetable Dyed Eggs
Grand Peres de Grand-mère for an Early Reveillon Meal
Old school maple dumplings.
Heading off to the Fairmount Park Farmer’s Market
With my new bike trailer I bought last spring.
Assamese Marinade
Did you try a sample at the Fisherfolk booth at the Fairmount Park Farmer’s Market? Well, here’s the recipe.
½ cup Lime Juice
1 tablespoons Salt
1 tablespoons Chiles
2 teaspoons Fenugreek Seed
1 teaspoon Cumin, ground
2 teaspoons Coriander, ground
⅙ cup Ginger Root
8 cloves Garlic
2 tablespoons Vinegar, Cider
¼ cup Oil
In a spice grinder mix together fenugreek, cumin, coriander and chiles and run till fenugreek is ground. Move mixture to a bowl and add lime juice, salt, minced ginger, garlic, vinegar and oil.
Marinate fish 10 to 20 minutes, Chicken and Pork can be marinated up to 4 hours.
Spring Lemon Loaf
I used this recipe from Epicurious. It smells divine. I only made enough for my clients and my family would like some, so I’ll be running out to get more of those giant lemons.
Sweet Potatoes Anna
Ingredients
3 pounds sweet poatoes, peeled
½ cup butter, melted
½ tsp thyme
1 pinch salt and pepperMethod
1. Preheat oven to 350F.
Line a 9×9 pan with parchment for easy clean up.
2. Using a mandolin slice sweet potatoes very thinly. Alternately slice thinly with a knife.
3. Lay out one third of sweet potatoes in pan, brush with melted butter, season with salt and pepper and a little thyme. Repeat with other two layers.
Bake in oven for around 45 minutes or until a knife easily pierces sweet potatoes.
Let stand 15 minutes before serving.
Servings: 6
Green Fish Curry
Gingersnap Crusted Chicken with Pumpkin Cream Sauce on Barley Pilaf
Quick Weeknight Dinner: Pressure Cooker New Orleans Style Round
Need some hearty comfort food, but don’t have all night? Time to bring out the pressure cooker.
6 servings
3 lbs blade steak
¼ lb bacon, chopped
2 onions, finely diced
1 green pepper, finely diced
3 cloves garlic, minced
1 tsp thyme
2 bay leaf
1 cup red wine
28 ozs tomatoes, canned
2 tbsp Worcestershire sauce
Method
1. In a hot frying pan sear blade steak on both sides. Transfer to pressure cooker.
2. In a hot frying pan, cook chopped bacon until crisp and rendered. About 5 to 7 minutes.
Add chopped vegetables and herbs. Cook until vegetables are starting to soften.
3. Add red wine, let reduce for a couple of minutes.
Add canned tomatoes and Worcestershire sauce simmer for 5 minutes.
4. Pour contents of frying pan over meat in pressure cooker.
Lock lid on pressure cooker. Bring to full pressure, run for 25 minutes and allow pressure to release naturally.
Serve over hot fluffy mashed potatoes.