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Watch.Learn.Cook with Canada Beef

29 Mar

Canada Beef


Did you know that Canada Beef, the organization that promotes beef grown across this country, offers a variety of online learning tools designed to help Canadians expand their knowledge of cooking with Canadian beef?

This month, the organization is inviting Canadians to Watch.Learn.Cook with Canadian beef using the helpful videos they’ve made available via YouTube, and as a Canada Beef Ambassador I get to help spread the word about these important tools.

Have you ever found yourself in the meat section of your local grocery store, staring at enticing cuts of Canadian beef on sale – but unsure of exactly what cuts you should buy and how to cook them? Canada Beef’s 30-second videos can be viewed from your smartphone or tablet in the store, making it easy to get a crash course in preparing different beef cuts. Check out these videos on the perfect pot roast, oven roasting (perfect for last-minute Easter meal prep!), or even barbecue roasting. If you’re lucky enough to be getting progressively more spring-like weather as we are in Toronto, the last one is definitely enticing for anyone itching to fire up the BBQ, finally.

Need more help than the 30-second videos offer? There are two-minute versions of these and many other beef cooking topics available, too. When you’re home from the grocery store and ready to play in the kitchen, these more in-depth videos are perfect.

Next time you’re facing an unfamiliar cut of beef that you want to try but need help cooking, check out Canada Beef’s informative video series.

S. Pellegrino Almost Famous Chef Competition: A Showcase of Culinary Promise

20 Feb

S. Pellegrino almost famous chef competition

For the past couple of years, we’ve been lucky enough to attend the Canadian regional portion of the annual S. Pellegrino Almost Famous Chef Competition. The competition brings young culinary students from around North America together to compete and showcase their skills as the next generation of great restaurant chefs.

This year’s Canada regional competition is taking place next Monday in Toronto. I had the chance to chat with Timothy Van Ryzewyk, a culinary student representing Toronto’s Humber College in the competition, about what drives him to create great food. You can read his thoughts below.

But first, an exciting contest: We have a $150 gift certificate, good for dinner for two at Mark McEwan’s Fabbrica restaurant in Toronto, courtesy of S. Pellegrino Almost Famous Chef Competition. I recently had the chance to eat at Fabbrica and chat with Mark McEwan, and I can vouch for the food.

To win, leave a comment below telling us what your most memorable restaurant meal was in the past year. We’ll draw a lucky winner from all comments left here by 11:59 p.m. on Saturday, February 23.

UPDATE: Congratulations to Victoria, who was randomly chosen as our winner with the help of Random.org!

 

S. Pellegrino Almost Famous Chef

What drew you into cooking?
I have always been passionate about cooking; my mother still brings up photos of me as a child helping in the kitchen. Everyone has to eat, so my goal is to give them a dish that they want to keep eating over and over again. I love the kitchen atmosphere – whether it be the long hours, hard work and dedication everyday or the occasional stressful day, it all comes with the job and I just couldn’t see myself behind a desk.

Who is your biggest culinary influence?
From the industry standpoint I would say Chef Susur Lee is my influence. His extremely hard work throughout his career got him to the point he is at today. From a food standpoint my biggest influence is my Mom. If it were not for her allowing me to be a part of cooking family dinners and holiday meals, I never would have discovered my calling.

How would you describe your preferred cooking style?
I enjoy the fusion style of cooking because you can take bits and parts of different styles you have learned and bring them all together to make a very ”out of the box dish” using very different cooking techniques. Introducing and discovering new food combinations and preparation techniques is definitely something that really appeals to me.

How are you preparing for the S. Pellegrino Almost Famous Chef Competition?
I have been practising my signature dish at Humber College and at home at least twice a week. When I sleep, I dream of my dish so that on the day of the competition, I can close my eyes and produce my dish.

You write comedy in addition to training as a chef. How do you think your creative and humourous side helps in the kitchen?
The comedy I write is based upon sketches. I am currently working with a few friends on writing and acting in a sketch comedy show that we plan to have ready to send out by the end of the year.

Comedy writing is a great utensil in the culinary world because there will always be moments when you’re in the heat of things and someone loses their cool. Being able to defuse that tension can really save the day during a busy service – especially in my case, where I am currently the head expeditor at Lee Restaurant.

Having a constant creative outlook makes it very fun creating menus for school projects or for a competition. You don’t limit yourself; at the same time you’re being logical with the food choices you make.

A Taste of Valentine’s Day at Fabbrica

8 Feb
Mark McEwan Fabbrica Toronto

Dining with Mark McEwan at Fabbrica

Jenny and I aren’t huge fans of Valentine’s Day. We rarely mark the occasion with cards or flowers, and definitely steer clear of restaurants offering (usually overpriced) Valentine’s Day-themed prix fixe menus.

So, when I was invited to have dinner with chef Mark McEwan at his newest Toronto restaurant, Fabbrica, to preview the kitchen’s Valentine’s Day menu, I was initially skeptical. But, then again, it’s not every day the chance comes along to sit and break bread with a man who is one of Toronto’s best-known chefs and a host of Top Chef Canada on the Food Network.

As we sat and read over the special Valentine’s Day menu that will be available to Fabbrica diners between February 14 and 17, McEwan put me at ease by saying that he’s not a fan of Valentine’s Day menus built around “cheese” like heart-shaped food and chocolate incorporated into each dish for no good reason. The dishes on the $55 prix fixe ($85 with wine pairings) were developed around the same ethos McEwan says Fabbrica’s regular menu is built: good, honest Italian food done right.

Veal Mark McEwan Fabbrica

Seared veal tenderloin on braised brisket raviolo and carrot-parsnip puree. A great dish!

Since graduating from culinary school at George Brown College in 1979, McEwan has been at the forefront of Toronto’s dining scene, owning and/or running the kitchen at some of the city’s most popular restaurants and hotels—many of which count wealthy residents and visiting movie stars as frequent diners.

But despite the flashy clientele, McEwan says he’s always made sure his menus focused on the classics rather than what’s trendy. And he thinks that’s what diners want. Even in the food trends that have taken Toronto by storm over the past year or two—think tacos, Southern barbecue and rustic Italian—McEwan says the key elements are authenticity and time-honoured technique.

McEwan Fabbrica Budino

And for dessert, caramel budino topped with espresso gelato

McEwan says that even the projects that have brought him into the national spotlight—his Food Network shows The Heat and Top Chef Canada—have been real and honest. Of the former, which followed him as he worked to open his eponymous, upscale Toronto grocery store, McEwan, he says the show was an honest portrayal of the experience, giving viewers a glimpse at the opening of a business and the mistakes made along the way. And he says he’s enjoyed working on Top Chef Canada because, unlike some other food-based reality shows, this one is focused on good cooking and passionate chefs; “It’s not about a basket of weird ingredients,” he says, referring to Chopped—a show I admitted to him that I’m a pretty devoted fan of.

Like his restaurants, there’s a definite polish to Mark McEwan, a sense that he’s always ready to perform. But after spending a couple hours with him, talking about food, sports (he’s a Buffalo native and, like me, a long-suffering Bills fan) and ideas for Toronto’s future (he’s a big believer in the current plan for a downtown casino), I was definitely left with a feeling of authenticity in both the man and his food.

A Holiday Cocktail: The Smoked Sammon

19 Dec

Belvedere vodka cocktail

Whether or not you’re as food crazed as I am, everyone has food memories they associate with the holidays. Growing up, the appetizer table at Christmas dinner always included a smoked salmon platter, sometimes paired with a dill cream cheese, and often garnished with cucumber and lemon slices.

So, when I was asked by the team at Off The Grid to participate in a promotion where Toronto cocktail fanatics were asked to create a holiday tipple using Belvedere vodka*, my thoughts turned to one of my favorite holiday food memories. Those who’ve followed this blog know I’ve never shied away from unusual cocktail ingredients or smoky flavours (truthfully, I have a strong preference for brown spirits), so putting together a cocktail reminiscent of a smoked salmon platter was a welcome challenge.

The result: The Smoked Sammon (The name is a play on the name of the street I live on… and a reflection of the fact there is definitely no actual fish in this drink!).

cucumber Belvedere smoked paprika

To make this drink, step 1 is infusing the vodka with cucumber and dill. Peel, halve and de-seed half an English cucumber, then chop the halves into small chunks. Throw the cucumber into a mason jar, or any container with a tight seal, along with a handful of fresh dill. Pour in half a bottle of Belvedere vodka and close the lid. Store in the fridge for three to four days to infuse, and give the jar a gentle shake once a day.

Step 2: create the “smoke” for your cocktail. For this, I made a smoked paprika simple syrup, an idea I borrowed from Toronto chef Matt Kantor. Heat 1 cup of sugar, 1 cup of water and 2 tablespoons of smoked paprika in a saucepan over medium heat for 10 minutes or so, until the sugar is dissolved. Let the syrup cool completely, then store in the fridge in a Tupperware (it’ll keep for several days).

Finally, make your drink. Fill a cocktail shaker with ice and shake together 2 ounces of the infused vodka, half an ounce of your smoked paprika syrup and a few dashes of citrusy bitters to round things out (I used Bittered Sling’s Lem-Marrakech Bitters). Pour into a cocktail glass over ice, and garnish with a slice of cucumber from your infused vodka.

*Thanks to Belvedere and offthegridto.com for supplying me with a bottle of vodka to play with. To check out more cocktail creations, visit Off The Grid.

Food, Film & Stories of Unrequited Love – An evening at Reel Eats “Like Water for Chocolate”

9 Dec

Reel Eats Like Water for Chocolate

Everyone who knows me knows I’m a sucker for a great story. When unrequited love is on the menu, you’ve got my undivided attention twofold. Throw in beautiful food, a cozy setting and good company and you’ve got the makings of a perfect evening.

That’s how I felt about our very first experience attending Reel Eats, a monthly movie-themed dinner and storytelling event that “seeks to celebrate the art of a good story through every frame, plate and experience”

The events take place monthly in Toronto and are the brainchild of a dynamic group of chefs and foodie folks: Mary Luz Mejia and Mario Stojanac of Sizzling CommunicationsVanessa Yeung and Domenic Ubaldino of Aphrodite Cooks and Sang Kim – restaurateur, writer and cook behind Sushi Making for the Soul.

We were treated to a delectable authentic Mexican meal by Mexican-born Chef Francisco Alejandri, inspired by the extraordinary film “Like Water for Chocolate”.

Reel Eats Mexican

Chef Francisco Alejandri cooking for guests at Reel Eats

Seated at communal tables in the inviting and cozy Aphrodite Cooks culinary loft space in the west end of Toronto, about 40 people, a mix of strangers and friends, enjoyed a special meal with the film playing silently in the background to set the mood. Through the evening, three storytellers entertained us with unique tales inspired by the movie’s theme of unrequited love & loss. Dinner theatre with a twist!

Neil and I are so enamored with real Mexican food and flavors, and the meal we ate convinced me that I could step into any family home across Mexico and be treated to the very same mix of dishes. I realized afterwards that interestingly, it was the first multi-course Mexican meal I’ve ever eaten that didn’t include any corn product or ingredients whatsoever.

Chef Alejandri

Chef Alejandri’s menu may have sounded simple, but each dish was layered with complex flavors that made for a really surprising and enjoyable meal.

We started with “Mama Elena’s Sopa de Fideo Aguada con chorizo” – Vermicelli Pasta cooked al dente and finished in a spicy chorizo tomato broth, served with ripe banana. A few people seemed thrown by the fresh banana slices but I was giddy about the flavor and texture combinations. This was superb.

Chorizo Soup with Banana

Next came the main dishes, served family-style at the table. “Pedro’s Almond Chicken” included dark and white meat finished in a mild almond sauce. The almond sauce was so decadent and delicious I dreamed about it for days afterwards.

Reel Eats Mexican dishes

“Pork in Spicy “Revolutionary” Mole Sauce” consisted of fall-off –the-bone pork ribs cooked in a spicy red mole served with rice. One of the storytellers focused his tale around the importance & identity of mole in Mexico and how it differs from region to region, family to family. Chef Alejandri’s mole was like none I’ve ever had before. You could taste the hours of cooking and multiple ingredients that went into it. It was perfection!

The mains were served with a side of earthy sautéed mushrooms & potatoes with wilted spinach, a delicious accompaniment.

Reel Eats Mexican Meal

The dessert course really spoke to the themes in the film. “Tita’s Passionate Deep Chocolate Torte served with sensual rose petal ice cream” forced me to eat every bite very slowly to take in the decadence of the dense chocolate torte and the delicate flavor of the rose ice cream (one of my favorite flavors!). It was such a gorgeous end to a beautiful meal.

Chocolate Cake Rose Ice Cream

The event was BYOB and the organizers sent suggested wine pairings via email a few days prior. They served two different kinds of ‘agua fresca,’ which Neil and I really appreciated after learning about and enjoying different varieties at a Mexican cooking school we visited last year. The deep green, fire-quenching cucumber and parsley agua fresca was a great accompaniment to the meal, and helped to put out the scorch of the spicy mole.

We had what I can honestly describe as a memorable and enchanted evening, and I really encourage anyone living in the greater Toronto area to attend a Reel Eats event if you’re looking for a unique, entertaining and delicious night out. Join the Reel Eats Facebook page to be kept up to date about future events.

Storyteller Mary Luz Mejia at Reel Eats

Storyteller Mary Luz Mejia at Reel Eats

Sisterly Pride and a New Favorite Snack

14 Nov

I have three younger sisters and I’m insanely proud of all of their accomplishments and choices in life. It was a life-altering experience that led my youngest sister Jill to a career in holistic nutrition. And aside from my usual sense of pride, I’m also grateful that as a result, she’s introduced me to a whole new world of delicious and health-conscious food.

After overcoming a very serious case of shingles that put her whole life on hold for almost a year, my sister left a stress-inducing career in fashion to go back to school for holistic nutrition. It wasn’t until she took control of her own health and educated herself that she was able to fully heal.

Jill has come a long way and has worked hard to build her new career path. She’s now a practicing holistic nutritionist in Ottawa and will be teaching cooking classes at a clinic called Revivelife. She also works for a great company called Enerjive, which has created a line of healthy snacks: Quinoa Skinny Crackers.

I would never endorse a product I didn’t truly believe in or feel passionate about. But after my sister introduced me to Quinoa Skinnys I fell in love with my new favorite snack. I’ve tried every single flavour, two savory and three sweet, and I’m having a hard time deciding which one is my top pick. It’s a toss up between ‘Heat’ (garlic & cayenne) and ‘Fix’ (chocolate).

The savory flavours really hit the spot when I’m craving something salty and the sweet ones are just sweet enough to curb my afternoon sweet craving without a sugar crash or an overpowering sense of guilt.

Jill likes to use the rock-salt flavor ‘Crave’ as a crust for baked tilapia. Enerjive has shared some of their own recipes for yummy granola-style mixes below. They sent me samples of each and I liked them so much, I ate them with plain Greek yogurt for breakfast every morning until my stash was gone. And when it was I just crushed up one stick of the apple cinnamon ‘Cozy’ flavor and one stick of the lemon berry ‘Burst’ flavor and tossed the pieces on top of my plain Greek yogurt along with some dried coconut and a drizzle of buckwheat honey (pictured at the top).

Quinoa Skinny Crackers are available at select stores across Canada. Check out Enerjive’s website for store locations and more info.

Giveaway: If you’re dying to try them for yourself, we’ve got one lovely gift basket including all five flavors for one lucky reader (within Ontario only). All you have to do is leave us a comment below telling us about your most favorite healthy snack. We’ll choose one random winner and the gift pack is yours.

Thanks to Enerjive for sharing the following recipes for their three granola-style mixes! (I loved them all, but the salty/sweet Crave Cruncher won my heart)

Each recipe makes 2 cups (6 servings)

Cozy Trail

6 Enerjive apple cinnamon Cozy Skinnys, roughly chopped

½ cup dried mulberries

¼ cup each: walnut pieces and slivered almonds

¼ cup each: sunflower seeds and pumpkin seeds

¼ tsp ground cinnamon

In a large bowl, combine ingredients well. Transfer and store in an airtight container in the refrigerator.

SKINNY TIP: Keep mix in the fridge to retain flavours and freshness and prevent nuts and seeds from going rancid.

Crave Cruncher

6 Enerjive rock salt Crave Skinnys, roughly chopped

1/2 cup raw cashews, roughly chopped

1/3 cup brown rice puffs or quinoa puffs

1/3 cup each: dried cranberries and dark chocolate chips or pieces

2 tbsp sesame seeds

In a large bowl, combine ingredients well. Transfer and store in an airtight container in the refrigerator.

SKINNY TIP: Add crave cruncher to your oatmeal or a top a fruit salad for added crunch!

Fix Mix

6 Enerjive chocolate Fix Skinnys, roughly chopped

¼ cup pecans, roughly chopped

¼ cup each: sunflower seed and pumpkin seeds

¼ cup each: unsweetened coconut flakes and dried goji berries

2 tbsp each: cacao nibs and hemp seeds

In a large bowl, combine ingredients well. Transfer and store in an airtight container in the refrigerator.

SKINNY TIP: For added flavour, toast sunflower and pumpkin seeds before adding into the mix.

Finding My Burger Personality with Canadian Beef

9 Aug

Canada Beef Burger Personality

What’s your burger personality? It sounds like a bit of a strange question, until you take a look at the chart above, from Canada Beef. It’s part of their new campaign to get Canadians thinking about one of everyone’s favorite summer BBQ meals, and what makes an ultimate burger. And since I’m a Canada Beef Brand Ambassador (as I mentioned a while ago), I’m helping to spread the word. You can check out a full description of all the personality definitions here, and get a badge to post on your site to let everyone know what your ideal burger type is.

After many years of trial and error, I’ve discovered that I’m a Naturalist when it comes to burgers. I’m not saying that I don’t enjoy fancy, kicked-up burgers. My mom makes amazing chipotle burgers, and there’s a burger joint in Toronto that tops one of their burgers with foie gras and bacon. I haven’t tried it yet, but I definitely have to soon!

But of all the burgers I’ve made in my own kitchen or on my BBQ, the ones I made a couple weeks ago stand out to me as a revelation. I started with ground beef from Rowe Farms, an Ontario farming co-operative known for their quality product. To that meat I added… nothing. Well, almost nothing. A few dashes of Worcestershire sauce for a hit of that flavour that only Worcestershire can give you, a few grinds of black pepper and a pinch of smoked paprika for some heat and smoke flavour that would only enhance how the burgers would taste on the BBQ.

I also abided closely to two rules that I’d heard many times before about burger-making, but tend to ignore when I’m in a rush to cook. I only mixed the meat enough to blend in the ingredients, and when forming the burgers, I made sure to form them loosely. The more you handle the meat, the tougher it can be when it’s cooked. And densely formed patties don’t cook as well or release juices as nicely as loose ones.

Finally – and maybe most importantly, salt the outside of the patties generously just before putting them on the grill or in the pan. The reason for adding the salt at this stage is, again, to keep the moisture in the meat, making the resulting cooked burgers tender and juicy. Salt is important to creating a great, flavorful  burger. But if you add the salt to the meat before you form the patties, and it’s allowed to season the meat for an extended period of time before cooking, you’ll end up with dense, tightly packed patties – closer to the texture of sausage than a hamburger.

If you’re looking for great burgers made the Naturalist way, it’s as simple as that. So now… what’s your burger personality?

Learning About Canadian Beef

19 Jul

Canada Beef

Aside from being lots of fun and something that Jenny and I enjoy doing together, this blogging thing has connected us with some interesting opportunities. There have been chances to preview new restaurant menus in Toronto. We were part of an all-Canadian recipe creation event centred around Canadian beef, for which we invented our now infamous Moogarita beef cocktail.

And now, something new: I’ve been chosen as a brand ambassador for Canadian Beef, and I’ll be spending the next year helping to share information, create recipes and just generally shine a light on one of Canada’s most important agricultural products.

Why am I doing this, you might ask? I’m not doing it because Canadian Beef is paying me (though they are compensating me for the monthly assignments I’ll be completing, with a small stipend each month). And I’m not doing it because they’ll be supplying me with some great beef products to showcase and cook with (although they will be, and I’m quite excited at that).

I am doing this because I’m passionate about good food, and good food produced in Canada by hardworking farmers and others. And I’ve always loved cooking with beef, and sharing my recipes with others. And as a Canadian Beef brand ambassador, I’ll get to do just that, and hopefully help Communal Table readers boost their beef knowledge.

My first monthly assignment was simply to read through the beefinfo.org website, to better understand how the organization supports Canadian beef producers and consumers. And they wanted me to share with you my favorite part of the Canadian Beef website. As a cook who is always looking for ideas on recipes and techniques, the Cooking Lessons section was definitely the one that jumped out at me. It’s packed with step-by-step lessons, with how-to videos and recipes to match, on how to expertly prepare your beef using a variety of methods—grilling, braising, etc.

And you can submit a question for the Beef Expert, which will be answered on the site. Currently there are more than 20 questions with answers listed, everything from “How large a roast do I need to buy?” to “Do you have some tips for cooking beef in the slow cooker?”

Check out the site when you have a chance!

Smoked Potato Towers with Chorizo and Arugula Pesto

16 Jun

Smoked potato tower chorizo pesto

Here’s a little piece of info I’m not sure I’ve shared before with readers of Communal Table. A long time ago (about 10 years or so), in a land far, far away (Winnipeg, Manitoba), I was hired in my first job as a trade magazine editor. The task: create Canada’s first magazine devoted entirely to the potato. As a twenty-something from Toronto who’d never set foot on a farm, let alone pulled a potato from the earth, I immediately thought two things: one, the magazine was destined to be a spectacular failure; and two, my career in magazine publishing was going to be brief and disasterous.

A decade later, I can happily report that I’m still working in magazines. And, my colleagues and I managed to create a successful magazine (which is still publishing today, long after my reign ended). As dumbfounded as I was by the idea that some city kid should be running a magazine devoted to Canada’s most important produce crop, I really enjoyed the time I spent learning about all aspects of potato growing, production and marketing. So when Jenny and I were invited to participate in a food blogger competition, sponsored by Ontario’s own EarthFresh, to create a recipe using the company’s Klondike Rose potatoes for its Foodies for Klondike Rose Contest, I jumped at the chance to shine a spotlight on potatoes once again.

After brainstorming a few recipe ideas, my mind drifted to a barbecue we’d been at a couple weeks earlier, where a friend made smoked pulled pork. While I’ve smoked meats and fish a couple times, I’d never tried to smoke a potato. And since Jenny and I are always up for a new culinary challenge, the idea behind this recipe for smoked potato towers with chorizo and arugula pesto took shape from there.

Potatoes wood chips smoker box

This recipe is essentially a three-part process. While it’s time-consuming to prepare the homemade chorizo (which I did Mexican style, in that there’s no sausage casing, but using more Spanish flavours), make the arugula pesto and smoke the potatoes, none of the steps are difficult. This is a definite weekend dish, something to share with friends or family while sitting on a patio and enjoying summer.

Smoked potatoes on pan

Smoked Potato Towers with Chorizo and Arugula Pesto (Serves 4)

For the arugula pesto:
1/3 C grated Pecorino Romano cheese
2 large handfuls arugula, chopped
1 handful parsley, chopped
1 handful of pine nuts, lightly toasted in a dry pan
1/4 C good olive oil, preferably Spanish
A pinch of salt

Add all ingredients into a food processor. Blend until  well combined, adding a few more drizzles of olive oil as you go to get the right consistency (you want it fairly thick, but more of a puree than a paste).

For the chorizo:
1 lb ground pork
1 large garlic clove, finely diced
2 tsp smoked paprika
1 tsp cumin
½ tsp fennel pollen or crushed fennel seeds
1/2 tsp cayenne
3/4 tsp ground black pepper
3/4 tsp salt
1/4 cup water

Mix all spices in a small bowl, and stir in water to make a thin paste. Place ground pork in a larger bowl. Add spice paste and diced garlic and use your hands to combine all ingredients. Cover and refrigerate at least 3 hours, but preferably overnight, to allow flavours to come together.

For the smoked potatoes:

Cut potatoes lengthwise into slices roughly half an inch thick. Use one or two potatoes per person – you should be able to get roughly four oval-shaped slices from each potato.

Coat potato slices in olive oil and a sprinkle of salt. Lay slices on a barbecue-safe pan that will fit across the middle of your grill.

Set up your grill to smoke over indirect heat. (I have a gas grill, so that’s the type of BBQ I know how to smoke on. If you’ve never smoked on a gas grill, here’s a good how-to video). Once your chips have started to smoke, place your pan of potato slices on your middle grate. Close the lid and let the potatoes cook at about 250 degrees F for 30 to 40 minutes. Resist the temptation to lift the lid during the cooking process, since doing so releases smoke needed to flavour the potatoes. Do check the potatoes at the 30-minute mark to see if they’re cooked through. If not, let them cook another five or 10 minutes until they’re finished – the slices should have a nice brown crust on the outside without being burnt, and the inside should be cooked but still fairly firm. Remove potatoes from the BBQ.

While potatoes are smoking, brown the chorizo in a pan over medium heat. Add 1/2 C of red wine. Lower heat and let chorizo simmer for 10 minutes or so, until some of the wine has been absorbed.

To assemble, place one smoked potato slice on a plate. Spread a spoonful of pesto across the slice, and top with a spoonful of chorizo. Top with another potato, spread with another spoonful of pesto, then add another spoonful of chorizo. Top with another smoked potato slice, and sprinkle a pinch of smoked paprika over top to garnish.

Serve as an appetizer, or enjoy as a main with salad and grilled vegetables.

Smoked potato tower with chorizo and arugula pesto

A Father’s Day Tribute & Contest from Fiesta Farms

12 Jun

I could listen to people’s personal stories about cooking and eating with their families for hours on end. Food truly does bring people together and bonds family members.

I’ll never forget witnessing the intense feeling of sadness and regret when Neil’s aunt passed away and his cousin, her son, came face to face with the reality that he would never taste her hand-made lasagna ever again…That moment touched me deeply.

Our family recipes, food rituals and meals should never be taken for granted.

Father’s day is coming up this weekend and Fiesta Farms is running a really awesome contest in honor of dads and grandfathers and the food memories that surround them.

The 2012 Apron Strings Contest is a call out to Torontonians to share your stories, recipes and food memories about your dad or grandfather for a chance at winning one of three gift certificates to the store. All entries will be posted on the Fiesta Farms website and the top 3 will win the prize. You have until June 30th to share your story and you can enter here.

On top of that, the good folks at Fiesta Farms have put together Father’s Day cooking videos featuring families sharing recipes and cooking together for our viewing pleasure. They’re very cute and fun to watch.

The contest inspired Neil and me to think about our own personal stories and we both decided to write separate entries for the contest.

As a tribute to our dads, we wanted to share what we wrote with our Communal Table readers.

Happy upcoming Father’s Day to our amazing fathers Phil Tryansky & Nick Faba and to all the dads out there!

Jenny’s Father’s Day Tribute Story:

Steak and French Fries – The Other Side of My Grandfather       

This one’s about my grandfather’s cooking but my dad is just as much an important part of the memory as a whole…

My grandfather was a complex man. The kind of person who didn’t say a lot and had a presence that some found intimidating. We spent many Christmas vacations staying at my grandparent’s condo in Florida. A traditional man, my grandfather was not one to help out in the kitchen and spent most of his days playing cards with his friends. But –my favorite memory of him, one that is still so vivid in my mind, is when he cooked for the family his one and only signature meal: Steak and French fries.

He would banish everyone from the kitchen and get to work slicing and peeling potatoes to make homemade thick-cut fries (legendary in my own father’s childhood memories) and spice up huge steaks. I remember he would wear an apron, which would always make me take notice and instantly softened his stature. The smell of the fries frying always made everyone salivate and we couldn’t wait to get our hands on a plate of them. They were the best I’ve ever had; Oily, salty and soft yet crispy. I don’t know how he achieved perfection every time.

He served the meal with extra spicy pickles that my dad would always proudly note my grandfather ‘doctored up’ himself and we would all sit down to a meal that allowed me to see a whole other side of my ‘Zaidie’.

I cherish that special food memory.

** When I shared this story with my dad, he in turn shared this happy little nugget with me: “I can still smell the fries and imagine their taste with salt and ketchup. But I especially remember how happy it made him to make all that for all his kids”

Neil’s Father’s Day Tribute Story:

I don’t have a lot of childhood food memories that include my father. He worked a lot, and while we were fortunate to be able to sit down to meals as a family on a fairly regular basis, my mom was often the one to cook those meals. And since she’s always been something of an amateur gourmet chef and genuinely loves cooking, I tend to consider her my most important culinary influence.

But in so many ways, my dad is responsible for how I think about and approach food. He was born in Italy, moving to Canada when he was 11 years old. Since crossing the ocean for a new life, his family has held on to the recipes and food traditions that had been so much a part of their ancestry and history in the “Old Country.” My zios (Italian for uncles) keep expansive vegetable gardens at their suburban Toronto homes, cellar salumi and cheeses in their basements to eat when they’ve been aged to perfection, and make their own (addictively drinkable) wine. Those ingredients have been central to many family meals I enjoyed as a child, and continue to enjoy now with my wife and other new family members.

And while I’ve only recently realized it, my father is a pretty amazing cook in his own right. My parents separated when I was 16, and in the years immediately after that I don’t recall a lot of great meals with my dad. What I do remember (and what my sister and I tease him about still, even though I think it only happened once) was my dad serving us mashed potatoes that turned out to be from a box. 

At 19, I moved away to go to university, and after graduation I continued to live away from home for another five years. It was over that 10-year stretch that a slow, almost imperceptible change began to take place in my dad’s kitchen. Each time I came home and sat down to a meal, something new and different was in front of me – expertly prepared fish, risottos and meat dishes. When I started bringing Jenny to dinner at my dad’s, she was quick to compliment him on what he’d made, often asking for the recipe and for his cooking tips. 

I remember how I felt the first time she said to me, after a dinner my dad had cooked, “I can see where you get your great cooking skills from.” It was at that point that I began to realize that my father had always had great culinary skills. It had just taken him a while to feel the passion needed to really showcase those skills, and it took me even longer to recognize a part of him we’d both taken for granted. And I think that’s a lesson about fathers: Often, it’s so easy for kids to focus on ways they think their dads don’t measure up. But by doing that, we’re often missing out on appreciating the great men they truly are.

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