Food Day Canada

Celebrating Canadian Food

A celebration of Food Day Canada, and part of Jackson-Triggs Niagara Summer Concert Series at the Estate Amphitheatre, Niagara-on-the-Lake, the event takes place August 2, 2014. There are 250 tickets including dinner ($175 plus taxes) available, with 350 more at $75 for the Canadian Table Conversation, dessert, icewine and music.

The website Canadian Table

Twitter Handle @CDNTable

Click the link for tickets. Great Estates Niagara – Events – Jackson-Triggs Amphitheatre Tickets.

Superb food, wine, conversation and music will take centre stage at Around the Canadian Table, in celebration of Food Day Canada. In support of the Les Marmitons Bursary Fund with the Niagara College Foundation, the region’s top chefs will join farmers, educators, musicians, and Food Day Canada’s Anita Stewart for a unique celebration of all that the season has to offer in Niagara.

The chefs include John Horne (Canoe Restaurant), Tim Mackiddie, (Great Estates of Niagara), David Watt (The Garrison House, Niagara on the Lake), Andrew McLeod (Spencer’s on the Waterfront, Burlington), Erik Peacock (Wellington Court, St. Catharines), Anthony Greco (Zest Restaurant, Fonthill), Mark Picone (Canadian Food and Wine Institute (CFWI) at Niagara College and Mark Picone Culinary Studio, Vineland) and Food Network star, Anna Olson.

What a great event for Canadian foodies to attend and celebrate the farmers and chefs of the area.

I need to persuade my ‘foodie’ buddy to buy tickets. How can she refuse food, shopping and of course Niagara wine! 😉

Chef Kim

 

Low-Fat Homemade Cream of Tomato Soup with Crab and Goat Cheese

Spring has yet to really appear in south-western Ontario. And the last couple of days have been cold. This kind of weather always calls for homemade soup.

Thank goodness I believe and have a well stocked pantry and freezer for least last-minute dinners and creative moments.

I apologize that the pics aren’t up to par 😦 I wanted to eat my dinner hot 😉

Low-Fat Homemade Cream of Tomato Soup with Crab and Goat Cheese Recipe

approx. 4-6 servings
Low-Fat Homemade Cream of Tomato Soup with Crab and Goat Cheese

Homemade Tomato Soup with Crab and Goat Cheese

But wait, there is more!

The Recipe for a Butternut Squash Risotto

Butternut Squash Risotto garnished with saute cremini mushrooms, toasted pinenuts and finely chopped sage leaves.

Butternut Squash Risotto garnished with saute cremini mushrooms, toasted pinenuts and finely chopped sage leaves.

Risotto is a dish that is easy to prepare and it really is about developing the technique.  The rice is cooked briefly in a soffritto of onion and olive oil this is to coat each grain in fat. I added finely chopped fennel or finocchio , garlic and shallots to my soffritto.  Once the onions are translucent and the rice is toasted add a cup or more of white wine to be absorbed by the rice.  You can turned the heat up to a medium high heat and gradually add a couple ladles of very hot stock. I used a low sodium vegetable stock. The process of making risotto is to gradually add the stock in small amounts while stirring gently, almost constantly. This develops the starch and creates that smooth creamy textured liquid. I account that the completed risotto should be 18-20 minutes.  So in the remaining minutes, I added the roasted butternut squash then it is finished with a finely grated cheese either Parmesan or a Pecorino Romano. I prefer the Romano. Some cooks will add small pats of cubed butter but I feel that if you have cooked the risotto properly you will not need this to create creamy texture. Make sure adjust the flavour with salt and pepper.  The risotto will be rich and creamy but still with some resistance or bite: al dente, and with separate grains.  I garnished my finished Butternut Squash Risotto with saute cremini mushrooms, toasted pinenuts and finely chopped sage.

3 cups of roasted butternut squash, cubed

3 tbsp. of olive oil

1 small onion, diced

1/4 cup of fennel, finely chopped

1 shallot, finely minced

1 clove of garlic, finely minced

1 1/2 cups of Arborio rice

1 cup of white wine

7 1/2 – 8 cups of low sodium vegetable stock

1/4 cup of Pecorino Romano cheese, grated

season with salt and white pepper

garnish with saute cremini mushrooms, toasted pinenuts and finely chopped sage

Makes approx. 6 servings

Enjoy! 🙂

Where did December go?

I would like to apologize for the the lack of posts this month. Since the beginning of December, life has been go go go!
My birthday, a hockey tournament, then suddenly you’re scrambling for teacher gifts and school is out for the holidays.
Last minute Christmas shopping and then the ice storm. Fortunately, we did not lose our power over the holidays.
Don’t think that my family was starving or left to fend for themselves. 😉
These are pics of the “Dinners of December”.