All-Canadian Moose Chili

Canada might not be the first thing that comes to mind when think of chili, but it was a staple when I was growing up. My grandmother, Jean, made an all-day production of it, chopping and simmering away until the smell found its way into every nook and cranny of the rambling house my father built on the shore of Georgian Bay. 

It has been a long, grey winter, and we've been craving chili but haven't quite gotten around to making it. Then the opportunity presented itself. One of the advantages of being friends with your butcher is sometimes something special finds its way to you. George Laganas of Ellas Meat Market fits the bill, and he recently gave us a nice cut from the moose he brought down this hunting season. "Moose Chili," we said, "Why not!"

Our recipe is a blend of my grandmother's low and slow approach and a series of tips and tricks from recipes we've tried over the years, including the Joy of Cooking's Ohio Farmhouse Sausage Chili and America Test Kitchen's Ultimate Vegetarian Chili. Rather than switching meats as we changed recipes, we just kept adding them as well! 

n.b. This is an all-day recipe, start early, around 10am!

Preheat the oven to 300 degrees and toast (If you like things hot check out some other options at the Guide to Mexican Chili Peppers):

• 3 whole ancho chili peppers
• 3 whole guajillo chili peppers
• 3 whole pasillo chili peppers

Remove the peppers from the oven to a plate to cool for 10 minutes, remove the stems and seeds, and grind them to powder using a spice mill, mortar and pestle, or Cuisinart.

In an InstantPot on high, cook for 13 minutes and allow 10 minutes before releasing pressure with:

• 2 cups dried black-eyed peas
• 6 cups of water

and remove to a bowl. Repeat for 30 minutes and allow 10 minutes before releasing pressure with:

• 3 cups dried black beans
• 6 cups of water

Saute in a saucepan over medium heat 

• 8 thick slices of smoky bacon cut into lardons 

until they have rendered their fat and are crispy. Remove the lardons from the pan with a slotted spoon and set aside in a bowl. Divide the fat between the saucepan and a large Dutch oven. In the saucepan sear the following in the remaining bacon fat:

• 1.5 pounds of moose meat, cut into small cubes
• 1.5 pounds of mild Italian sausage, uncased and crumbled
• 4 pounds of short ribs, cut into chunks between the bones

and remove to the bowl with the bacon. In the Dutch oven sautee:

• 4 large sweet onions, chopped,
• 3 large green peppers, chopped,

Add:

• 1 head of garlic, peeled and crushed

until cooked and then add:

• Ground chilis
• 3 tablespoons of oregano
• 2 tablespoons of cumin

Until the spices bloom (or the heady scents of southwestern cooking fill our northern kitchen) and add:

• 6 tablespoons of tomato paste

and saute for a couple of minutes more. Puree in the Cuisinart:

• 3 28 oz tins of diced tomatoes 

and add to the Dutch oven then add:

• The cooked meat
• The cooked beans
• 2 12oz cans of dark beer or stout
• 1 litre of beef stock

Bring to a low simmer partially covered for the rest of the day, topping up the liquid with beef stock if it gets too thick for your taste, or remove the lid and let some of the liquid evaporate if it is too soupy. Add:

• Salt and Pepper to taste
• And serve with:
• Sour cream
• Chopped cilantro
• Grated queso

And serve on the side

• Tortilla chips
• Guacamole 
• Salsa

Like all of our recipes this will feed a crowd, or give you plenty to put up in stores as it freezes wonderfully. Enjoy!

A Twain of Tasty Tarts

Suzy was inspired to try something different by a bunch of local asparagus the other day.  Some puff

pastry, Gruyere, asparagus, olive oil, tarragon, salt, and pepper later she produced this delightful little treat for our neighbour's farewell barbeque.  We will miss you Adam and Lucy!

A couple of days later inspiration knocked again. An old roll of puff pastry from my mother's freezer, some Beau's Cheddar, pesto, and four farm fresh eggs became Canada Day brunch for us and friends on our northern adventure.  

The principle is simple, the recipe not much harder... roll out pastry, score, baste with oil or pesto, bake, add cheese and stuff, bake some more, and voila!  However, good instructions make everything simpler. Here they are in a little more detail...



Preheat the oven to 400 degrees. On a lightly floured surface roll out:
1 package of thawed puff pastry
Score the pastry all the way around an inch from the edge. Prick all over inside the lines with a fork and brush with:
Olive Oil.
Bake for 15 minutes, or until golden.  Remove the pastry from the oven. Spread
4 tablespoons of pesto (optional)
inside the lines and sprinkle the pastry with
6 ozs of grated cheese (whatever will grate and suits your fancy)
Top with items of your choice
1.5 lbs of asparagus laid out and brushed with olive oil (20 minutes)
4-6 whole eggs (15 minutes or until the whites are firm but not the yolks)
and sprinkle with fresh or dry herbs.

Share and enjoy!

These are just a couple of examples we have tried.  We would love to see what you make of this recipe!

Have you ever tried to Barbeque a Pizza?

Suzy and I were surprised to find we had a $100 store credit at our go to kitchen store, IQ Living. A baking stone has been at the top of our list for a while, and this was all the excuse we needed to finally pick one up.  Aija asked for us to make pizza at home for some time, and the new stone was the perfect excuse to try barbequed pizza.  We had first seen it at a lovely evening at Daryll Irwin's house, but had never tried it ourselves.

Suzy got picked up a fresh batch of pizza dough from, well, Dough on the Danforth. I made up the sauce from the last of the San Marzano's from Jim Hayward we put away last fall. Aija grated together a three cheese mix from Montfort Dairy.  Pesto from our recent batches were on had as an alternative to tomato sauce.  Kale from Ben and Jessie Sosnicki, Canadian bacon from Fresh from the Farm, home cured olives from Briar Jansons, and other treats came from the usual suspects.  All we had to do was cook these tasty treats.


Abby Heidebrecht's experience proved invaluable, and she prepped
crusts while I headed up the barbecue. Barbequing them proved to be simple as can be: fire up the charcoal, drop the stone on the grill, then cook the pizzas for 12 minutes (or a little longer as the barbecue cooled down.  We made half a dozen different pizzas in no time at all.  A beautiful summer like evening made the whole thing a perfect al'fresco experience!


When will you try to barbeque your own?

A Funny Thing Happened on the Way to the Fondue Pot

When I was a boy the fondue pot would often appear when my parent's closest friends visited. Savoury fondues of cheese or meat accompanied by good wine and better conversation were the norm.  We would be arranged carefully around the table; men and women in alternation. The excitement ran high when a piece of bread went astray in the pot.  The men would rise to refill the glasses if the errant crumb was theirs.  My mother would always laugh nervously before she kissed the man next to her despite having known them all for decades.

Somewhere along the way the fondue pot fell by the wayside.  The last time I can recall seeing the simmering away on the table was in the eighties.  I am fairly certain Flock of Seagulls was still popular at the time. It just softly and suddenly vanished away, never to cross my mind again... Until this morning.  Toby Stevenson and I had planned an afternoon to experiment in the kitchen while Suzy and Toby's wife Lisa took the boys to the hockey game.  Suzy and I were discussing what Toby and I might make over tea this morning when the word appeared.  Fondue. The word was good. It bore with the scent of smoky cheese, beef simmered in oil, and echoes of laughter.

If only we had a fondue pot. Suzy opined that Toby and Lisa would have one if anyone did. I texted Toby.  No luck! Undeterred, I set a menu.  It was too early to call, but IQ Living was certain to have a pot for us!  That afternoon Toby and I set forth.  The Liquor Store was first. The Meat Department was our next stop for their excellent local grass fed beef.  We ordered a couple of pounds of sirloin cut into small cubes.  The trip got better when they offered us a half pint of local ale while we waited for the meat to be cut.  Then it was off to Alex Farm Products to sample the new arrivals and pick up a piece of cheese. IQ Living set us up with a fondue pot as expected, and also let me know that Suzy and I had a hundred dollar credit on our account.  The day kept getting better and better!


Back at the Hotel Cavell Toby and I cleaned up and prepared the food and equipment.  The boys were fed and went off to play, and we set our plan in motion. The table was set.  Pickles, fruit, sauces, bread and cheese were laid out to accompany the pot of simmering oil and cubes of fresh, red, local beef.  We talked. ate, drank, and were merry. Memories of other times and other friends were refreshed by the laughter and scent of beef in hot oil.

When we had all had our fill and the table was cleared I called me parents.  My mother, Sylvie, answered the phone. "Guess what we had for dinner!" I said.

My mother said, "Well, I don't know." She paused. "Fondue?"

Oh how I laughed!  "How did you guess?"

"Guess what we're having for dinner!" was her reply.

"Fondue?"

It was indeed.  Coincidence though it may be, my heard grew light with memories of good times past and present.  Some things are as good as you remember.



P.S. I could not help but notice how long it has been since my last post. It is good to be writing again after a long hiatus, and I hope to share more in the weeks to come.

Roast Provencal Chicken

The roasted chicken was another hit of yesterday's memorial dinner.  Even my cousin Lee, a lifelong vegetarian, was briefly tempted by the aroma.  We roast capons. The bigger bird makes for generous portions.  It also takes longer to cook.  If you flatten it, as I described in this post back in January, you can marinate it more readily and the cooking time is dramatically reduced.  This time round we made two. Nyls and I prepared the marinade, I flattened and marinated the birds, and my father, Nick, manned the barbeque!

Prepare the the marinade several days in advance to allow the herbs and garlic to infuse the oil. Combine:
Zest of 3 lemons
2/3 cup of lemon juice (approximately 3 lemons)
3/8 tsp of pepper
1/2 head of garlic, crushed
1 tablespoon of dried herbs (Herbs de Provence, rosemary, or the classic parsley, sage, rosemary, and thyme)
in a Mason jar. This is enough for one chicken.

On the night before or the morning of:
Flatten a 7 pound chicken
Rub with:
Coarse, kosher, or sea salt.
Place the bird in a large baking dish and pour the marinade over the bird. Marinate for up to 24 hours, turning occasionally. If you start the marinade the night before you should cover and put it in the refrigerator.  If it is the day of you can do it at room temperature.

When you are ready to cook the chicken pre-heat the grill to 400 degrees.  Have one side of the grill on and leave off on the other.  Place the bird on the unheated side and close the lid.  The cooking time is approximately 10 minutes per pound.  Baste the bird with the marinade every fifteen minutes or so.  Do not flip the bird or you will break up the delicious, crispy skin!  Remove, cut into pieces, and serve!

The Perfect Pastry

One of the culinary highlights of yesterday's memorial dinner was Lee's quiche.  The foundation was the fabulous pastry.  Here is Lee's recipe!


Knead together:
1 1/4 cup of flour
1/4 cup of butter
Until it forms crumbs.  Add:
2 1/2 tbsps of cider vinegar
3 tbsps of water
And knead lightly.  Roll out and form in the pan. If the filling will create a lot of liquid, like peaches or apples you need to bake the crust to prevent it from getting soggy.  Preheat the oven to 350 degrees.  Prick holes into the crust and line with:
Tinfoil
Fill to the brim with:
Dry rice or beans
and bake for 20 minutes.  The filler keeps the crust from expanding.  Remove the foil and filler and voila!

Quiche is easy, and so Lee made two, one for dinner yesterday, and one for breakfast this morning. Our friend Abby also prepares and freezes prepared crusts so you can whip up a pie whenever you need one.

A Menu for a Mediterranean Memorial

Jacques Ducau in North Africa as a young man

It has been a few months since my Uncle Jacques passed away.  At the time the cold and dark winter made a memorial seem a sadder occasion than it ought to be. My cousin Lee and I planned a gathering in the summer to celebrate and remember. This weekend, while Lee's daughter visited from England,family and friends gathered at my parent's to remember over a few of things Jacques loved most: good conversation, good food, and good drink.  Jacques would have prepared the entire dinner himself. We shared the load, cooked for most of the day, and we found a new appreciation for just how remarkable Jacques was.

 Here is the menu and a pictures!

First Course:
Fresh Cherries
Salmon in Cream Sauce
French Potato Salad
Crudites with Hummus
A Selection of Cheeses
Baguette
Spicy Pickles and Pickled Asparagus

Second Course:
Gherkins
Grilled Hallumi and Baguette
Beet Salad
Corn on the Cob
Flattened Grilled Chicken
Mediterranean Salad
Quiche
Tart Tatin



The day started with rain.  Then the sun came out, a beautiful breeze tempered the heat.  Three generations of of family gathered on the shore. A pair of local pilots demonstrated their dog-fighting prowess in their bi-planes over the Sound.  We ate, drank, and made merry until the sun went down.

The People

Nyls prepares the marinade for the chicken

Lee making pastry for the quiche

Sooneiah after cleaning the beans

Jacques son Jacques with some of the grandkids: Jack, Elyse, and Sooneiah

John's wife Susan enjoying a moment without one of the twins

Nick and Sylvie in one of their favourite spots

The memorial board

Nyls watching the dog-fighting biplanes over the Sound

Aidan tries on Oma Norma's hat

Aunty Norma talking as usual

Nyls and Aija using their spotting scopes

The Food

The Flattened chicken

Beet Salad

Mediterranean Salad

Grilled Hallumi

Tart Tatin

Orzi e Pisi al Limone

If you mention orzo in Canada most people will think you has the pasta in mind.  However, the pasta shape is named after the grain its named for, namely barley.  Another surprise is that barley (or orzo) substitutes readily for rice.  When prepared in the manner of risotto the creamy texture is familiar, while the nutty flavour and "al dente" texture of the barley makes for a delicious variation on a familiar theme.  Enjoy with a glass of sparkling wine!

Over medium heat in a small saucepan bring
4 cups chicken stock (unsalted)
1/2 teaspoon salt
to a simmer.  In a frying pan or dutch oven over medium-low heat melt

1 1/2 tablespoons butter
1 1/2 tablespoons olive oil
Add the whites and pale green parts of :
3 medium leeks, thinly sliced
3 cloves of garlic, minced
and sautee until soft, approximately 5 minutes. Add:

1 cup pearl barley
and stir until coated with the oil and butter. Add:
1/2 cup of white wine
and stir until absorbed.  Add:
1/2 cup of warm stock
and stir until absorbed, approximately 4 minutes.  Adjust heat if too fast or slow. Repeat until you have a half cup of stock left and add:
1/2 cup of stock
1 cup of frozen or fresh peas
Stir until the liquid is mostly absorbed and then add:
2 tablespoons of whipping cream
Zest of 1 lemon
1/2 tablespoon of lemon juice
1/2 to 1 cup of parmesan cheese
Blend in and serve immediately sprinkled with:
Chopped mint leaves
Parmesan cheese.

Quantities can vary, so watch the stock to ensure it does not evaporate too quickly from the side pot.  Add a little water if it is reducing too quickly.  Also, towards the end of the stock start tasting between rounds, and stop when the barley reaches the desired texture.