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!

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.

Welcome to the Hotel Cavell

Built in 1893, our home is the original farmhouse south-east of what is now the intersection of Pape and Danforth Avenues in Toronto.  Since being constructed it's gone through several owners and incarnations, from farm house to a boarding house known as the Hotel Cavell.  Later it was restored by award-winning filmakers John Zaritsky and Virginia Storring.  While in their care the house maintained it's pseudonym while hosting  members of the international arts community.

Today it is home of the Cioran Family: Nicholas, Suzanna, Aija, Nyls, and our ineffable nanny Jane.

We still play host to our friends and family, whether for short visits or extended stays.  One of the features of visiting is the food.  Those who find their way to our door will find that there is always something to eat, be it lunch, tea, or dinner.  We always do our best to ensure that the fare served is as good as our culinary skills allow, and we doubt you will find anyone who would disagree that it is always excellent.

This blog will give you a peek into what's cooking in the kitchen or on the grill at the Hotel Cavell.  Here you will find original recipes, anecdotes, and links to the suppliers of fine foods, both prepared and ingredients. 

We hope you enjoy your visit!