FoodFunk.ca

It’s been a while, but yes, I’ve been eating food. Here’s proof.

Alexandra is now in kindergarten so hopefully that’ll mean more time for some cool cooking and shooting.

Ah, I’ll probably just go fishing. Here’s some stuff anyway.

My first try at tamales.  I kept the corn husks off of some very large corn cobs recently and put them to work for this classic Mexican treat.  A simple mix of masa corn tortilla mix, water or chicken stock and salt, which is spread on the husk, layered with some good stuff like chicken, onion, peppers and mole sauce, then closed up and steamed for 40 minutes.  Remove husk, top with a fresh salsa and ram into face.

The finished tamale just before it was rammed into my face.

A little plug for the Saint John Ale House here.  Their new cheesecake dessert, a creation of Chef Jesse Vergen, is really great.  The portion size (that of not being two pounds of cake) is one of many great things about it.   Served in a little jam jar!  Neat.

2.7 lb Smallmouth Bass, caught in Cassidy Lake, south of Norton.  Finally getting some fish that are big enough to keep and eat, I managed to haul this ferocious fighter into my kayak after a lengthy struggle that tested the limits of my fishing rod and line.

My smallmouth bass, simply coated in flour, seasoned well with salt and pepper and pan fried.  So fresh and clean tasting.  Truly a delight.  Smallmouth bass season ends September 15 so get out and get some!

Fried chicken.  Oh baby.  It was as good as it looks.  Brined for a few hours then battered up with aromatic herbs and spices, then carefully deep fried for about 14 minutes per batch.  The Colonel would be jealous if he wasn’t stone cold dead.

My version of fast food.  Pan seared steak with quick-braised onions and blue cheese on top of a microwaved-and-mashed potato.  Faster than you can say burger and fries.  Okay, significantly longer, but still.

Homemade smoked slammin’ salmon gravlox with black pepper and cream cheese on a homemade bun.   A regular filet of Atlantic Salmon is just two days of curing away from becoming smoked salmon.   Smoked paprika is the trick to adding smoked flavour without actually smoking.  Delicious stuff.

I’ve been noodle crazy lately and yakisoba is a dish I’ve regularly turned to for lunch.   A simple mix of vegetables, tofu or Chinese sausage and a flavourful mix of Asian sauces and sake and lunch is served.

A potato, beans and an egg.  Magic.

This was actually Alexandra’s lunch for one of her days at theatre camp this summer.   A BLT, made with local tomato and local bacon.  The bun came from Cookie Crumb bakery in Rothesay, my second favourite place for bread products after my own kitchen.

Another quick dinner using ingredients many will have on hand.   An onion and zucchini-laced frittata topped with local tomatoes and parmesan cheese.  Baked in cast iron.  Yum!

A simple meatball and tomato sauce with penne.  Hey, it doesn’t always have to be spaghetti, especially when you’ve already got the water boiling and realize you’re completely out of spaghetti.  Then, penne is perfect.

A burger.  A carrot.  Can you tell the difference?

So I guess for the next little while at least, we’ll focus on sandwiches that work well with cheese.   Peanut butter is also an excellent sandwich glue but not allowed in most schools and extra-curricular programs because of some kids with very severe allergies.

Alexandra’s Muffaletta Sandwich

Olive salad:

3 tablespoons chopped black olives

3 tablespoons chopped pimento-stuffed manzanilla green olives

1 teaspoon chopped capers

1 tablespoon sweet relish

1 teaspoon olive oil

juice of half a lemon

1/2 clove of garlic finely chopped (Alex loves garlic but leave it out if your kid doesn’t)

dash of pepper

Mix all ingredients together in a bowl.  Try not to eat it all before you make your kid’s sandwich.

For the sandwich

Two slices fresh bread

Several thin slices of provolone or mozzarella cheese

1 slice mild mortadella

1 slice ham

Spread a bit of olive salad on both pieces of bread and top with a layer of provolone cheese.  Place under a broiler for 15-20 seconds until just starting to melt.   Remove and place the slice of mortadella on one half of the sandwich and the ham on the other.  Put some more provolone on the either the mortadella or the ham, and place that slice under the broiler to just melt it.   Remove and slap the two slices together while the cheese is still warm.  Slice in two pieces and hope for the best.  I mean, geez, she’s four.

Linguine with local tomato and zucchini with some chorizo sausage, hot pepper flakes and romano cheese.  A very summery pasta.  Local tomatoes are looking great right now and a lot more veggies are showing up at local farmer’s markets.  It’s the most happiest time of the year.

It’s not often I post pics of food I didn’t assemble myself but this is definitely worth a mention.  Clams and a side salad from Ye Olde Towne Pub in Annapolis Royal, Nova Scotia, one of my favourite resto-pubs anywhere.   Combined with the Boardwalk Cafe in Digby, it’s well worth a trip over to the Annapolis Valley for some great food.  Plus my parents live there but whatevs.

Wolfhead Smokers Smoked Salmon on homemade toasts (my own hamburger buns that were left over from the day before) with goat cheese spread and capers, served with a side salad of mesculin greens with local strawberries and a raspberry vinaigrette.  I didn’t aim to get all fancy, it just kind of happened.

The first of the local Jemseg strawberries.  So gobbly good.  We’ve eaten so many pints we’re all red in the face.

Steak and egg.  Leftover steak is great for breakfast.  It’s the new leftover pizza.  Or something.

A plate of nachos with chorizo sausage, red bell peppers, black olives, melted cheddar, fresh salsa and hot sauce that’s the size of a dinner plate? Okay!

Pornography.  I’m as offended as you are.  Okay, maybe less, but still.

Dry aged steak the size of a dinner plate? Okay!

Shrimp and vegetable skewers.   Just season with olive oil, salt and pepper and grill, then hit them with fresh lemon when they’re done.  Even a cave man could do it, and they’re total idiots with lots of hair.