(posted 01-14-09)

People are more curious and knowledgeable about food and drink these days then they have ever been. I get a lot of questions from friends and fans and here’s a few that I answered in the most recent issue of 2: The Magazine for Couples.

Q: What are some easy appetizers or hors d’oeuvres I can make at the last minute?

A: A slice of English cucumber with a dollop of pesto and some softened goat cheese is always a good last-minute snack to serve drop-ins. Or, pile some clean and dry strawberries (caps still attached) on a platter. Drizzle with sambucca and sprinkle with freshly grated black pepper, then stand back and enjoy the oohs and aahs of your guests.

For something a little flashier and carnivorous grill up some Mojito Lamb Popsicles. Slice between the bones on a rack of lamb to produce individual “popsicles” then marinate in a mixture of 2 parts lime juice, 1 part rum, a handful of chopped fresh mint and a spoonful or two of sugar (unrefined is preferred) for at least an hour. Season with a little salt and pepper then grill a few minutes per side and serve tapas style. Make an extra mojito for yourself.

Q: I keep hearing to wash my veggies before I prepare a meal. What does this consist of? Is rinsing enough? Or what kind of soap is safe to use?

A: Briskly rubbing fruit and veggies with your hands under cold tap water is generally effective in removing most dirt and surface microorganisms. Never use detergents or bleach as produce is porous and will absorb the chemicals. You can buy all-natural veggie wash sprays in most major grocery stores that are effective in removing wax, soil, chemicals and pesticides but nothing is 100% guaranteed. Make friends with local farmers who have good, sustainable practices and buy directly from them when you can. You should also prepare produce on a separate surface than you use to cut raw meat and remember, if something looks bad, it probably is, so don’t put it in your mouth.

Q: What is duck confit? I’ve seen it on restaurant menus and want to try it but I’m a little apprehensive.

A: Confit means to preserve and it’s one of the oldest methods of storing cooked meat without refrigeration. Though no longer needed for its preserving power, it’s still popular because of its delicious flavour. Duck confit is the leg, salted and herbed then cooked slowly, submerged in the fowl’s rendered fat. After which it can be cooled then stored in the fat. Good confit should have crispy skin, succulent and fork-tender flesh that’s packed with flavour but doesn’t feel oily in your mouth. And no, it’s not Jenny Craig approved.

Q: My mother-in-law takes great pleasure in my kitchen disasters. What can I do to shut her up for good?

A: French cooking always impresses, but so does confidence. Turn your disasters into show-pieces with a little imagination and quick thinking—a sprig of fresh herbs and a dollop of something can go a long way to mask most flaws. If that fails use the grandkids as pawns.

What do you want to know? Post a question — I’ll answer it on my blog but it also might end up in the next issue of 2.

(posted 01-12-09)

What to write, what to write? It’s not easy you know. I don’t want to take up word space just because it’s there. Blabbing on like a Vanity Fair essay seems like a waste of time—both yours and mine—so I won’t do it.

“If you don’t have anything good to say, don’t say anything at all”, right? Wise words. And widely used by mother’s explaining to their children that hateful speak is very unbecoming. Same applies here. If it ain’t good, what’s the point?

So I’m always thinking of you, my loyal reader, and how I might be able to offer you something new—like a steamy casserole recipe, say, or, something trendy such as Brazilian rum and the hot cocktails to make with it.

But when it came time to write today’s post I must say, I was a bit at a loss.

Shall I regale them with tales from my virgin expedition to T&T Supermarket this past Friday? (Condensed version: prepared sushi, dumplings and spring rolls, YUCK!; fish counter, butcher shop and frozen items, YUM!)

Should I share my thoughts on etiquette and human behaviour, before launching into a 1000 word diatribe encompassing the foods one should not consume while waiting in the reception area of a local spa? (Falafel anyone?)

Let’s say it together:

“I will not eat a falafel sandwich at the spa.” Repeat until behaviour becomes habitual.

It’s like those oblivious folk who clip their finger nails on public transit. How is it that you just fell off the turnip truck and landed right beside me on the subway? The logistics of making that happen seem overwhelmingly difficult, yet here you are, shooting razor sharp pieces of dead skin cells at weary city travelers, with no conscious thought on the utter repulsive nature of your actions.

But like I said, nothing good, nothing at all.

And it just so happens that there is a wedge of good shoved into the middle of this January Monday.

Seems I’m going to be starring in my own episode of, wait for it, CityLine. Yes, starring thank you.

The call came in right as I was hankering down to write terribly mean things about the stupid actions of mediocre people. (There’s always tomorrow.)

After speaking briefly with the producer she scheduled me for the February 9, 2009 show. I’ll have seven minutes to razzle-dazzle ’em with fun and entertaining ways to celebrate an oh-so-trendy, anti-Valentine’s Day.

Yep, that’s right. Instead of long-stem roses, heart-shaped boxes and cooing couples, I’m going to show all the single ladies how to celebrate in style and hold onto your dignity! That last part might be tricky.

It’s great news because CityLine doesn’t open their doors to new talent everyday and if I create seven minutes of the most compelling Canadian lifestyle programming this side of The Dini Petty Show, I just might become a recurring guest expert. How fab!

Let me know what you’d like to see on the program and it just might happen—live on TV (okay, live-to-tape but who’s keeping score?). Delicious new champagne cocktails? Quick and easy recipes for a “Singles Only” themed party? Or, how to hire a “hit” on your ex and keep your hands clean perhaps?

Whatever it is, let me know.

No query is too big or too small and no question is stupid. Stupid is mentioning fingernail clippings in a food blog.

(posted 01-09-09)

Today’s brilliant stream of consciousness is all about fooling your dinner guests. What fun. My good friend Chantel is much too ambitious for her own good (novelist, magazine editor AND publisher, professor, freelance writer, and of course, blogger) — http://chantelsimmons.blogspot.com/ — and it seems she has little time to spare in the kitchen. She loved Wednesday’s rambling about tarting up Tetra Pak soup, so much so she posted the following comment:

I LOVE this!!! From that pic, I would never know it was the boxed soup. I’ve got my book club meeting on the weekend and no time to cook — do you have another cheat up your sleeve that I can pass off as pretty without spending more than 20 minutes?

Do I? Cheating is one of my favourite pastimes (zip it Betty): euchre tournaments, tax returns, dinner parties, et al.

So, when I sat down to reply I realized this topic could fill an entire year of posts and warranted more than a quick blurb hidden in the comment section. Here goes.

Hopefully the members of Chantel’s book club are full-on meat eaters because one of my new favourite apps to serve over the holidays was London Broil Stuffed Yorkshire Puddings. The original recipe comes from the New Year’s Eve party in Entertaining with Booze and isn’t complicated but does require marinating, reducing said marinade into a sorta demi-glace, and for the ambitious, making your own Yorkshire puddings. Takes a little longer than 20 minutes but damn are those stuffed puddings delish!

But let me show you how to cheat the pants off this recipe and come out looking like a pro.

First go out and buy frozen Yorkshire puddings. Yes they exist and the one’s Presidents Choice make are pretty damn fine examples — they’re imported from Yorkshire, England no less.

The original recipe calls for flank steak, a good and inexpensive cut of beef but it needs marinating to add flavour and impart tenderness. If time isn’t on your side, purchase a cut that already has flavour (striploin) or is already tender (filet). Personally I like a filet (sans bacon) for this especially if you plan on serving them as hors d’oeuvres. The soft texture of the filet allows guests to easily bite through the meat without the use of a knife and fork.

Brush your steak with a little extra virgin olive oil and season liberally with coarse sea salt and crushed peppercorns. Then grill, fry or broil up the steak just until it’s rare or about 125 degrees F on a meat thermometer.

A six ounce filet will fill approximately four Yorkshires and you’ll probably need two to three stuffed Yorkshires per person. Cook the steak ahead of time, wrap in foil and refrigerate until ready to use.

Heat your oven to 400 degrees F. Slice the steak into thin strips, stuff the frozen Yorkshires with the steak and place on a cookie sheet in the oven for five minutes. The Yorkshires crisp up beautifully and the meat warms and cooks gently to a perfect medium-rare.

I like to serve these with a mixture of equal parts Dijon mustard and horseradish, spooning just a dollop onto each stuffed Yorkshire. Garnished with a small sprig of thyme or rosemary and you can almost picture Martha wetting her pants.

If Chantel plans to serve the butternut squash soup with this meal, I’d forgo the starch and just plate the Yorkshires with a fresh side salad tossed in a simple balsamic or red wine vinaigrette.

Done and done.