Sharing Is Good

   As the minutes of Christmas Eve draw to a close, and the gifts are opened from the family, you look around you to see the different ways each person reacts to a gift. A memory jogged from an especially thoughtful gift. A childish giggle from an anticipated fun moment. It all shows us at our most joyfully uninhibited. A time to share those happiest moments.

   I continue to do a lot of our family’s traditional baking. It’s a shared moment of joy that transcends generations. In one bite you can be sitting as an adult and your mind and spirit transports to being a cross-legged child huddled under the tree, nibbling on a gingerbread cookie after opening your gifts. You’re thinking of Santa: the great gift-giver and wonder. You wonder about how he slides down the chimney. How he travels around so fast. How he knows what you want. And even after brushing your teeth, like your parents said you had to do before Santa would come, you can still feel that tingle of gingerbread in your mouth as you lay your head on your pillow and drift off to sleep.

   It may not be sugarplums, but that spicy sweetness affects your dreams just the same and the extra tingle of the icing’s sweetness carries your dreams to the murky darkness of early morning to continue that festive revelry.

   The icing on that gingerbread cookie as a child was a simple milk, vanilla and icing sugar mix. I’ve since grown and played in a new way into adulthood. I thought the liquid component could be anything. Much like how the magic of Santa could be limitless as a child. My festive end to my Advent calendar of recipes includes a couple of twists on a gingerbread (or sugar cookie) icing.

LEMON ICING

1 tsp fresh squeezed lemon juice

2 cups icing sugar (powdered sugar)

  In a medium bowl, whisk the lemon juice with the icing sugar, 1/4 cup at a time until the mixture thickens to a consistency of pancake batter, but not as thick as cake icing. It should have a slight ability to pour but not be so fluid as to be overly runny.

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To ice the cookies:

   Line a baking sheet with wax paper and cover it with a small rack. Place cooled cooking along the rack and spread a small amount of the prepared icing in the centre of each cookie. Spread it slightly with the back of a spoon to icing all the way to the edge of the cookie. Repeat with the remaining cookies and allow to set overnight on the counter.

FRESH GINGER ICING

1 tsp fresh ginger juice (grate a 15cm/6″ piece of fresh ginger, squeeze the grated ginger over a medium bowl to retain the juice)

2 cups icing sugar

   Whisk the ginger juice and icing sugar together until a smooth, moderately thick icing comes together. Ice the cookies as instructed above with Lemon Icing.

   Each icing recipe will ice about 30 small cookies (5cm/2″ diameter).

   As an option you can use 1/2 tsp lemon juice and 1/2 tsp ginger juice together and make a combined Lemon-Ginger Icing.

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My favourite gingerbread recipe also includes fresh ginger. It’s not my recipe, but I respect something when it’s above and beyond anything I’ve tried.
http://www.foodnetwork.ca/recipe/gingerbread-cookies/5474/

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Winter BLT with Parsnip-Rosemary Mayo

   Sometimes in the rush of the season, preparing baked goods, buying gifts, it may leave little time for a good lunch. I always make time for certain things: good bread, good bacon and good vegetables. Luckily where I live there is ample choice of all three groups. And on the busiest of days, the classic BLT is always welcome. But in winter when things get colder, sometimes a cool lettuce doesn’t always feel right. When that happens I go with warmer options. In this case, my Winter BLT features wilted baby bok choy with a bold mayo I featured in my blog a few days ago, Parsnip-Rosemary Mayo.

WINTER BLT WITH PARSNIP-ROSEMARY MAYO

For the wilted baby bok choy:

2 Peas On Earth baby bok choy, cut in half lengthwise

2 tsp Mighty Trio Organics cold pressed canola oil

1/2 tsp salt

   Preheat oven to 190C/375F.

   On a sheet of foil, lay the baby bok choy halves along the centre. Drizzle with oil and sprinkle with salt. Fold the foil over the bok choy, crimping all the edges to seal it closed. Set aside.

For the Roasted Tomatoes and Onions:

1 lb Doef’s Greenhouses tomatoes on the vine, halved

1 medium August Organics onion, peeled and coarsely chopped

1 Tbsp Mighty Trio Organics cold pressed canola oil

   Lay the tomatoes, cut side down in a medium depth roasting pan. Sprinkle the onions over the tomatoes and drizzle with oil. Roast in the preheated oven for 15 minutes. Turn them gently and place the foil pack of baby bok choy with it in the oven for a further 15 minutes. Remove from the oven and allow to cool slightly, but remain slightly warm.

For the Winter BLT:

4 Dutch Delicious Bakery mini baguettes, sliced lengthwise leaving one side still connected

1/3-1/2 cup Parsnip-Rosemary Mayo

Prepared Wilted Baby Bok Choy

Prepared Roasted Tomato and Onion

8 slices Sunshine Organic side bacon, cooked until crispy

   Spread both cut sides of the mini baguettes with the Parsnip-Rosemary Mayo. Drape the bottom side of the bread with some wilted baby bok choy, then roasted tomato and onion and two slices of crispy bacon. Serves 4 for lunch.

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Scalloped Potatoes That Eat Like A Meal

   Growing up, my dad, of Hungarian heritage, introduced us as a family to many dishes. Each of us had a favourite. I loved Chicken Paprikas, one brother loved cabbage noodles, while my oldest brother loved the Hungarian version of scalloped potatoes. This was no mere side dish. It was hearty with the addition of hard boiled eggs and the dry cured, smoked Hungarian sausage, csabai. We always had a large roasting tray of it and there was rarely anything leftover. Like many casserole-style dishes there is a crispy top part and a softer interior. We each had our favourites. It helped define the individuality in our family. One liked this aspect, another that. It helped us grow together through a regular meal together. One of an alternating rotation of Sunday dinners for my family growing up: Rakott Krumpli.

RAKOTT KRUMPLI (Hungarian-Style Scalloped Potatoes)

6-8 August Organics medium Russet potatoes, sliced 3/4cm (1-1/2″) thick

2 Sunshine Organic large eggs

150g/6oz Budapest Deli csabai sausage (or other dry cured smoked sausage. Note: if using a less dry sausage use 1/4 cup less cream)

500mL/2 cups whipping cream (35%) (or less if using a moist sausage like kielbasa or other garlic sausage)

Black Pepper

   Place the sliced potatoes in a large pot. Cover with cold water. Bring to a boil over medium high heat, cover, reduce heat to medium and cook the potatoes until nearly done (about 15 minutes). Drain and set aside.

   Place the eggs in a small pot, cover with cold water and bring to a boil. At the point it comes to a full boil reduce heat to medium and cook for exactly 10 minutes. Take off the heat and run cold water over the boiling water until the hard boiled eggs are completely cool (usually takes about 7-10 minutes running under cold water). This ensures the eggs stop cooking immediately and the yolk does not develop that unsightly grey ring. Peel the eggs and slice thickly (about 1cm or 1/2″ slices).

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   Cut the sausage into 1cm (1/2″) slices.

   To assemble:

   In a large roasting pan or casserole dish (or large lasagna pan works as well), add a layer of par-boiled potato slices. Sprinkle about half of the sliced sausage and hard boiled egg slices.

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   Cover with the rest of the sliced potato, hard boiled egg and sausage. Pour over the cream and sprinkle the top with ground black pepper. We usually had a lot of black pepper on top so it made a distinct crust on top, but you can use however much you please. If you only like a little, a little is fine.

   Bake in a preheated 180C/350F oven on the middle rack for 55-60 minutes until the top is deeply golden and the potatoes are creamy. The cream will bubble up over the course of the baking time. It’s simply the cream thickening from the heat of the oven and it makes the potatoes creamier beneath the crispy top. Serves 4 as a meal.

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Carrot Horseradish Poutine

   The origins of Quebecois poutine has been disputed, but it can be agreed that it came from rural, blue-collar beginnings. It was a way to heartily feed people using very little. The basics of poutine involve french fries, cheese curds and sauce. It is sauce, not a thick gravy, that many non-Quebecers seem to misunderstand. Poutine sauce is thinner, often corn starch-thickened and done with a chicken or turkey base, rather than a heavier beef base. It has since morphed into a number of variations depending on which region played with the basic formula.

   I’ve decided to have a lighter sauce with a bit of bite: Carrot Horseradish sauce on a bed of oven roasted potato and rutabaga. I didn’t mess around with the cheese curds because poutine is about the “squidgy” cheese, first and foremost.

CARROT HORSERADISH POUTINE WITH ROASTED POTATO AND RUTABAGA

For the Carrot-Horseradish Sauce:

2 tsp Mighty Trio Organics cold pressed canola oil

1/2 cup August Organics onions, peeled and chopped

2 cups August Organics carrots, peeled and chopped

1 cup chicken stock (I use homemade)

2 Tbsp August Organics fresh horseradish, grated

2 Tbsp Coal Lake Honey Farms mixed flower honey

1/4 cup Bles-Wold sour cream

   In a large skillet, sauté the onions in oil over medium high heat until softened (about 5 minutes). Add the carrots, chicken stock, horseradish and honey and bring to a simmer. Reduce heat to medium low and simmer for 20 minutes or until the carrots are softened.

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   Transfer the cooked mixture to a blender and purée until smooth. Set aside.

For the Roasted Potato and Rutabaga:

1 August Organics medium rutabaga, peeled and cut into 9cm/4″ x 2cm/1″ wedges

1 August Organics, medium Russet potato, cut into 9cm/4″ x 2cm/1″ wedges

2 Tbsp Mighty Trio Organics cold pressed canola oil

1/2 cup Sylvan Star Cheese curds

Fresh grated horseradish, for garnish

   Place two baking sheets in the oven, then preheat the pans with the oven to a temperature of 220C/450F.

   Toss the potato and rutabaga wedges in oil. When the pans are preheated, quickly cover with a piece of parchment paper on each. Drizzle each with a tablespoon or two more oil and spread the potato and rutabaga wedges over the pans in a single layer. Return to the preheated oven and roast for 10-12 minutes. Pull out of the oven, turn the potato wedges, which should be getting golden on one side. Return to the preheated oven and roast for a further 12-15 minutes until deeply golden.

To serve:

Heat the Carrot Horseradish Sauce and stir in the sour cream to combine. Spread some of the Roasted Potato and Rutabaga on a plate, sprinkle with a small handful of cheese curds and top with the warmed Carrot Horseradish Sauce. Garnish with grated fresh horseradish. Serves 4 as a starter or with a grilled steak as a meal.

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Maple Apple Crisp

   After a few days of being rather elaborate with spices, I thought I’d use individual spice flavour to give them each their own focus. In something like Indian curries, the complexity of different spice mixes harmonize to yield a flavour that is unique to that blend. Looking at a given spice individually requires the right volume and the right ingredients to compliment it accordingly. A simple vehicle to show the power of a spice’s flavour potential is apple crisp. I decided to make maple the predominant sweetener since its deep earthiness helps carry any spice flavour you can add to it. I start with the basic cinnamon, but any number of spices could give you a unique flavour profile. Feel free to try ground cardamom, fennel seed, nutmeg, allspice, cloves or even a small amount of black pepper or cayenne, along with the cinnamon or on their own.

MAPLE APPLE CRISP

For the Apple Base:

4 cups Walker’s Own Produce apples, cored, chopped into 2cm/1″ pieces

1/2 cup amber maple syrup

2 tsp cinnamon (feel free to reduce cinnamon to 1-1/2 tsp and add 1/2 tsp of any of the above recommended spices)

1/4 cup Gold Forest Grains spelt flour

   Preheat oven to 180C/350F.

   In a medium bowl, combine the apples, maple syrup, and cinnamon. Sprinkle with the spelt flour, work it in with your fingers and transfer to a parchment-lined baking pan (roughly 24cm/8″ x 24 cm/8″ in size) or to four individual deep dish pie pans (about 10cm/4″ diameter).

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For the Maple-Oat Crisp Topping:

3/4 cup Gold Forest Grains spelt flour

1/2 cup Gold Forest Grains regular oats

1 tsp cinnamon

1/4 cup amber maple syrup

2 Tbsp dark brown sugar

1/2 cup softened butter

   In a medium bowl, combine the spelt flour, oats and cinnamon. Add the softened butter in small pieces.

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   Add the brown sugar and maple syrup and crumble the mixture together until uniformly combined.

   Crumble this mixture over the apple base.

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   Bake on the middle rack in the preheated oven for 25 minutes or until deeply golden. Serves 4.

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Beef Vindaloo

   On the rare occasion that I go out to eat (as you can see on this blog, I like to cook a lot of things myself), I enjoy Indian food. The variety of spices, the textures, the flavours, all are so intense. After making daal and naan bread this week, I thought I’d make one of my other favourites when I go to a local Indian restaurant: Vindaloo. I was planning on doing it with bison meat, but I was in a bit of a rush through the farmer’s markets this past weekend so I was only able to pick up beef. A gorgeous, organic beef stew meat from the lovely family at Sunshine Organic.

BEEF VINDALOO

For the spice mix:

2 tsp cumin seeds

1 tsp hot Hungarian paprika

1 tsp fennel seeds

1 tsp ground cinnamon

1/2 tsp black peppercorns

4 or 5 whole cloves

2 tsp coriander seeds

1/2 tsp cardamom seeds (about 8-10 green cardamom pods)

   In a spice grinder, or a blender, add all of the spices and grind into a fine powder. Set aside.

For the vindaloo:

2 Tbsp Mighty Trio Organics cold pressed canola oil

450g/1lb Sunshine Organic beef stew meat

1 medium August Organics onion, peeled and finely chopped

2 Tbsp fresh ginger, grated

1/4 cup homemade grainy mustard (or 1 tsp ground mustard + 1 tsp ground turmeric + 3 Tbsp vinegar)

1-1/2 cups August Organics Russet potato, cut into 3cm (1-1/2″) chunks

2 cups chicken stock (I use homemade)

   In a medium bowl, combine the stew meat and ground spice mixture. Toss until the spice is well encrusted on each chunk of stew meat.

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   In a large pot, add half the oil over medium high heat. When the oil is hot enough to ripple but not quite smoke, add half of the seasoned meat. Sear all sides and remove from the pan. Repeat with the remaining seasoned meat.

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   Add the onions, the reserved seared meat and sauté over medium high heat until the onion softens. Add the ginger and mustard and stir for a further 60-90 seconds, ensuring all the meat is well coated in the savoury flavours.

   Add the stock and potatoes and bring to a simmer.

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   Cover, reduce the heat to medium low and simmer for 2 hours, stirring occasionally. Take off the cover and simmer for a further 40-60 minutes to reduce the liquid slightly. The latter time will reduce the liquid almost entirely and increase the potency of the chilli spice level. Serves 4 with sides of basmati rice and yogurt (to tame the heat, if desired).

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Pizza, Naan or Langos: Three Countries. Three Cooking Methods. One Dough.

   After I made daal yesterday, I realized I had not made my own naan bread before. So, as I do oftentimes when I haven’t done something before, I researched it. The dough recipes I came upon were remarkably like pizza dough. And pizza dough is remarkably like the dough for a Hungarian dessert frybread I had as a kid called langos (pronounced lawn-gohsh). So my forays to different spots in the world brought me to one dough. And these adventures were the result.

BASIC SPELT DOUGH:

2-1/4 cups Gold Forest Grains spelt flour

1 tsp salt

3/4-7/8 cup warm water

2 Tbsp amber maple syrup

1 tsp active dry yeast

1/3 cup Mighty Trio Organics cold pressed flax oil

   In a large bowl, combine the spelt flour and salt. Make a depression in the centre of the dry ingredients. Add the warm water, maple syrup and yeast. Stir the yeast into the liquid with a fork and allow to rest for 10 minutes or until it starts to bubble at the surface.

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   Add the flax oil to the yeast mixture. Start to incorporate the dry ingredients into the centre of the bubbling yeast mixture. Keep stirring with a fork until the dough starts to come together into a soft dough. Turn the dough on to the counter and knead with the heel of your palm for 7-10 minutes or until soft, smooth and no longer sticky, adding a tablespoon of flour and kneading more if the dough is too sticky.

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Add a tablespoon of canola oil to a large bowl, place the smooth ball of dough in the bowl, turn the dough to coat it in a thin coating of oil, cover the bowl with plastic wrap and allow to rise until doubled in size (about an hour). Makes enough dough for 8-15cm/6″ pizzas, 16 naan bread, or 16 langos.

SALAMI-PEPPER PIZZA:

1 recipe Basic Spelt Dough, split into 8 equal balls of dough

1 cup Roasted Tomato Sauce

1 Doef’s Greenhouses sweet bell pepper, cored, stem and seeds discarded, thinly sliced

12-16 slices Hungarian garlic salami, cut into 1cm(1/2″) wide strips (or your favourite salami or pepperoni)

2 cups Sylvan Star Cheese, gruyere, shredded

   Preheat oven to 210C/425F.

   Stretch a ball of dough into a rough 15cm circle. The dough should be stretched thin enough to nearly see through.

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   Invert a baking sheet so the bottom side is facing upwards. Oil the surface lightly. Place the dough on the oiled, inverted baking sheet. Top the stretched dough with a tablespoon or two of Roasted Tomato Sauce. Sprinkle with two tablespoons of shredded gruyere, strips of salami and peppers.

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   Top with a tablespoon or two more shredded gruyere and bake in the preheated oven for 8-10 minutes or until deeply golden along the bottom and edge of the crust. Repeat with remaining dough. Note: I can usually do two pizzas on one baking sheet to speed things along. Serves 8 as part of a multi-course meal or 4 as a meal on its own.

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NAAN BREAD:

   With one recipe of Basic Spelt Dough, split it into 16 balls of dough.

   Preheat a cast iron pan on the stovetop over medium high heat until the pan has rippling waves of heat rising from it, but not quite smoking. Stretch the dough similarly to stretching the pizza dough. You should be able to see though it and if you tear the occasional hole in the dough, in this case, that’s fine since it will help cook the bread faster. Place the stretched dough in the preheated cast iron pan and count to 15. In that time, you can stretch the next ball of dough. Turn the stretched dough in the pan and griddle for another 15 seconds. Remove and quickly brush with butter or Mighty Trio Organics cold pressed flax oil. Repeat with remaining balls of dough. Makes 16 small naan breads. Serves 8 as a part of an Indian-inspired meal.

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LANGOS (Hungarian Frybread):

1 recipe Basic Spelt Dough

1/3 cup icing sugar (powdered sugar)

2 cups Mighty Trio Organics cold pressed canola oil, for deep frying

   Split the dough into 16 equal balls of dough.

   In a wok or wide pot, add the oil and, using a thermometer, bring up to a temperature of 180C/350F over medium heat. Stretch a ball of dough similarly to pizza and naan, so it is thin enough to see through and, like naan, it is preferable if you tear an occasional hole in the middle to allow for faster heat permeation and cook it faster. Lay the stretched dough in the hot oil and fry for 30 seconds on one side.

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   Turn the langos over with a pair of tongs and fry the other side for a further 30 seconds until golden. Remove from the oil and drain on paper towels. Repeat with remaining dough.

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   Most commonly langos, once fried and still warm, is dusted with icing sugar until it is completely covered.

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   Alternatively, langos can also be served with a drizzle of chocolate sauce, or served savoury with a sprinkle of garlic powder. This dough can be also grilled and used like a flatbread for a wrap and is a common street food in Hungary.

 

Daal’d Up Comfort

   Comfort. The idea where you are at complete ease. A situation. An event. A meal. The expression “comfort food” is used a lot. Heck, I use it amongst my tags in my blog a lot, but does a meal elicit a sense of ease simply by entitling it such? What can bring comfort? The environment, the company you share the meal with. It can be something new. A sense of wonder. It can be something familiar. A sense of nostalgia. Or it can be something physical within the flavours that force you into a sense of calm.

   The bold variety of the flavours in Indian cuisine and the myriad of spices used grab your attention fully so whatever else is around you dissolves. It brings you to the moment, cradles your consciousness into the very definition of comfort. Tonight I brought those comforting spices of abroad into the local lentils of Gold Forest Grains and made a Spicy Daal.

SPICY DAAL

1 Tbsp Mighty Trio Organics cold pressed canola oil

1/2 cup August Organics, onion, peeled and chopped

1 clove Peas On Earth garlic, finely chopped

1 tsp fresh ginger, grated

1/2 tsp cumin seeds

1/8 tsp cloves

1/2 tsp turmeric

1/4 tsp cardamom

1/8 tsp ground cinnamon

1/2 tsp hot Hungarian paprika

1-2 tsp salt

2 cups chicken stock

2/3 cup Gold Forest Grains dried red lentils

   In a spice grinder, add the cumin, cloves, turmeric, cardamom, cinnamon, paprika and 1 tsp salt. Grind into a fine powder.

   In a medium pot, heat the oil over medium high heat. Add the onion and sauté to soften the onions. When they start to lightly brown, add the garlic, ginger and ground spices. Sauté, vigorously stirring to toast the spices. When the mixture becomes fragrant with toasted spice and garlic, add the stock and bring to a simmer. Add the dried lentils, cover with a lid, reduce the heat to medium low and simmer for 50-60 minutes until the lentils are cooked and the liquid is fully absorbed. Season with more salt if necessary. Serves 2-3 as a snack or as a side to a greater Indian themed meal with rice, naan, or your favourite curry.

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Herb and Spice Turkey Sliders with Parsnip-Rosemary Mayo

   One of the favourite people I buy my food from at the local farmer’s market are the lovely family behind Mighty Trio Organics. They specialize in cold-pressed oils from local canola, flax and hemp seeds. The flavours of each of them have unique characteristics. The canola oil is not like the heat and chemical treated grocery store equivalent. It has a rich, almost buttery flavour and texture. It works very much like butter in many recipes, unlike regular canola oil. Their flax oil has more of a nuttiness. Milder than sesame, but with a slight creamy hazelnut background, it’s great for finishing salads like where one would use an extra virgin olive oil. Finally, the hemp seed oil has a wheatgrass and fresh rosemary aroma and flavour that lends itself very well to salad dressings or in the case of my most recent development, a homemade mayonnaise.

   For some time, I’ve made mayonnaise with flax seed instead of a raw egg. It’s easy and it avoids any squeamishness from anyone concerned about eating raw eggs. To showcase the intensely herbaceous nature of the hemp seed oil, I thought I’d use actual fresh rosemary and parsnip to complement it. And because rosemary is natural with poultry, I thought a nicely spiced turkey slider would be a perfect partner.

PARSNIP-ROSEMARY MAYO

1 Tbsp Gold Forest Grains flax seed

1 Tbsp ground mustard

1/2 cup water

1 cup August Organics parsnips, peeled and coarsely grated

2 Tbsp Coal Lake Honey Farms mixed flower honey

2 Tbsp Morinville Greenhouses fresh rosemary leaves

2 Tbsp vinegar (I use a pickling vinegar because of its higher acetic acid content, giving it a more potent tartness)

2 Tbsp Mighty Trio Organics cold pressed hemp seed oil

1/2 cup Mighty Trio Organics cold pressed canola oil

2 tsp salt

   In a blender, grind the flax seeds with the ground mustard until a fine powder is achieved. Add the water, grated parsnips, honey, rosemary and vinegar. Purée until the mixture is smooth. With the blender running, very slowly drizzle in the hemp seed oil and canola oil. Season with salt. The mixture will seem a little thin for a traditional mayo, so refrigerate it overnight. The soluble fibre in the flax seeds tighten up the mayo into a more familiar thickness when given time. Makes about 1-3/4 cups.

HERB AND SPICE TURKEY SLIDERS

1 tsp cumin seeds

1 tsp salt

1/2 tsp black peppercorns

1/2 tsp hot Hungarian paprika

450g/1lb Sunshine Organic ground turkey (or ground chicken will work equally well)

1 clove Peas On Earth fresh garlic, finely chopped

1 Tbsp Morinville Greenhouses fresh thyme

   In a spice grinder, or blender, add the cumin seeds, salt, peppercorns and paprika. Grind to a fine powder.

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   In a medium bowl, add the ground turkey, garlic, fresh thyme and the ground spice mixture.

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   Blend the ingredients together with your hand until all the ingredients are uniformly combined. Split into eight equal portions and form them into thick patties. Using your thumb, make a depression in the centre of each patty. This allows room for expansion as it cooks and you don’t get a bubbly looking patty.

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   Grill (or broil) the patties over medium high, ensuring the turkey is cooked through (about 4-5 minutes per side). Serve on toasted slider buns with Parsnip-Rosemary Mayo, spinach and soft sheep’s milk cheese (or goat’s cheese).

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Carrot Apple Cheddar Salad With A Kick

   After my post yesterday which usually is spread out over several days to assemble, I thought I’d do something much simpler. Simplicity doesn’t always mean drab or dull. The simplest flavours can combine to make an exciting dish. When my Mum was alive I made her a salad that had a series of simple ingredients but with multiple textures and flavours. At the time, she called them “surprise bites.” I found this a concise way of describing it. It was a summery salad with berries and radishes, but with the weather rather wintry, I wanted to put together a salad that speaks more to this season. Something I call a Winter’s Nest Salad.

WINTER’S NEST SALAD (CARROT APPLE CHEDDAR SALAD WITH BACON)

For the Creamy Spiced Apple Yogurt Dressing:

1/4 cup Spicy Apple Chutney (or any favourite chutney)

1/3 cup Bles-Wold Greek yogurt

   In a small bowl, combine the chutney and yogurt until smooth.

For the salad:

2 cups shaved** August Organics carrots

1 apple, cored and cut into 1cm(1/2″) chunks

1/4 cup crumbled Sylvan Star Cheese 8 year old cheddar (feta cheese would also work well)

2 slices Sunshine Organic bacon, crisped and crumbled

**Note: To shave carrots, after peeling the carrots, simply keep peeling in long strips with a vegetable peeler (you can also coarsely grate the carrot and toss it together with the rest of the ingredients if you’d rather make the salad even simpler).

To assemble:

   Toss the shaved carrots with half of the dressing and spread over the bottom of two serving bowls. Make a depression in the centre of each, making room for the rest of the salad. Toss the apple and cheddar with the other half of the dressing. Mound this mixture in the centre of the shaved carrots and top with crispy, crumbled bacon. Serves 2.

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