Cheers to that!

How do you earn your beer? 

Maybe you didn’t hit snooze and went for your workout this morning. Maybe you spent the day watching the kids… or sat in a cubicle for 8 hours. However you do it, you’ll be thrilled to know there is now a Thunder Bay beer worth earning.

Sleeping Giant Brewery Co. has finally opened its doors, much to the delight of Thunder Bay’s beer lovers. I’m gonna go out on a limb here and say that is a pretty substantial piece of the population.

There are 4 owners of the company, Kerry, Drea, Rob and Kyle. Each of the owners plays a different role in the business. With a Bachelor in Chemistry, Kyle, who according to Kerry is “very smart,” has been working with different beer recipes for some time, and has taken his time perfecting the beer. ( And perfect it he did- the 360 is now my new favourite beer!)

The 2 current beers are the 360 and the Sleeping Giant Elevator Wheat, the offerings will change seasonally, but as something of a flagship beer, the 360 will stick around all year long. 

The 4 base ingredients in beer are water, malt, hops and yeast, 3 of these ingredients are locally sourced. Luckily, the water we get here is perfect for making beer! There are lots of other local ingredients that can be included in the seasonal specialty beers- Just think of all the possibilities!

Sleeping Giant Beer is sold in a growler; which is just under 2 liters- so about 5 bottles. You pay for a deposit on the growler and for  your choice of beer- then bring the growler back and get a brand new one full of delicious beer!
The brewery itself is very cool- the front area is packed with fun beer ephemerae and paraphernalia. It is as refreshing as the beer itself, as the place feels welcoming and  friendly;  you can tell that the folks there are fun loving….well of course they are, they opened a brewery for goodness sake.

Last night Sleeping Giant Brewery hosted a beer and cheese tasting event led by Mirella Amato. Ms. Amato is a beer Cicerone, which is the equivalent of a sommelier, but for beer. She is one of only 9 in Canada, and the only female beerologist of the bunch. She is a beer sensory evaluation specialist, so she knows about storage, service and most importantly food pairing.
She led us through a series of beer and cheese pairings, reminding us that we all do often pair beer and cheese with nachos, pizza and so on. The tastings were conducted in the style of the ploughman’s lunch, a cup of beer and a hunk of cheese.
She based the pairings on the same basic principle that is followed with wine and food pairing.  Match the intensity of the beer with the intensity of the cheese or one with over power the other, the goal is to create harmony between the flavors, and harmonize we did… 5 times. 

A couple cool new things I learned. Always pour your beer out into a glass. I know a lot of people like to drink from cans, but there is a reason for pouring into a glass. Two reasons actually. The first is that in a glass, you can smell your beer. Out of a can, you just get a noseful of aluminum. Think about when you have a cold and how everything tastes blah. When you drink from a can you are basically impeding the aromas from reaching your olfactory receptors and therefore not experiencing the full potential of the beer. Reason number 2 is the carbonation. Brewers over carbonate by a bit because some of the effervescence will be lost when you pour, which they are expecting you to do.  So, this excess carbonation causes bloating and therefore gross beer belches.  If you’ve ever walked through a cloud of that, I’m sure you can appreciate this pro pouring argument.

Another important element of beer is temperature. “Different beers shine at different temperatures.”  Says Mirella. While it may sound counterintuitive, beers such as complex ales should be served slightly warmer. Still chilled, but not ice cold.

Now, when I taste beer, I generally taste just that…beer. I like it or I don’t.  I seldom think to myself, “My oh my, do I detect a hint of sour cherry?” No. I cannot say that I do that.

However, when someone points a flavour out, it is different.  When Mirella began pointing out flavours, I could taste them, and even begin to detect some flavours of my own. The 2 cheeses she paired with the Sleeping Giant beers were awesome.
The Sleeping Giant Elevator Wheat beer was tasted with a Quebec triple crème brie. The beer itself is exceptionally crisp with just a hint of honey, and a slight bread flavour. When paired with this creamy cheese the citrus notes in the beer really came forward, and the buttery taste of that cheese- omg – it was amazing.  That was the theory behind this pairing- bread and butter.

The Sleeping Giant 360 was paired with a sage derby. The ale has the faintest herbal flavour and with the finish lingered a hint of grapefruit flavour, though I equated it more to a citrus rind flavour. Paired with the herbed cheese it really brought out the caramel notes in the beer with a finish that tasted of fresh creamery butter.

If you are interested in doing your very own tasting, stop in to the Sleeping Giant Brewery. They are now open, and have beer for you to taste. If you want to do your own tasting, all of the cheeses were picked up at Maltese. Try out these pairings for yourself, and see what flavours you can discover. I kid you not, this will be enlightening.

(I’ll write about all of the tasting notes later in the week over at Relatively Gourmand- Hello, Abbot’s Gold!)

Thunder Bay is hungry (well thirsty) for this and it could have come at a better time. With the promise of a long summer ahead of us, a cold beer is just the thing to make it even better. So, stop on over to the Sleeping Giant Brewery, and pick yourself up a growler of ale…you’ve earned it! 

Vanderwees Farms

You go to the grocery store and look at the giant display of eggs in the cooler.  There are so many different kinds there, does it even matter which you choose?

Of course it does!  Especially if you care about choosing the freshest foods for your family and supporting the local economy!
I had the chance to visit Vanderwees Farms over on Townline road last week. Owner, Bruce VanderWees took me for a walk through of the facility and let me have a look at what goes on in our very own locally owned and operated egg farm!
Vanderwees began as a mixed farming operation in the 50’s and by the 1960’s had put their eggs all on one basket, so to speak, to focus on poultry farming. 

The farm is home to over 30,000 chickens that live in a constant 72 degree climate controlled environment.  The rules and regulations under which the chickens and eggs are handled are extremely stringent and rigorous.  Everything is accounted for and they do extensive testing on everything.  These practices help ensure that the animals stay happy and healthy, and that they produce the best possible product for us.

Amazingly enough, throughout their life on the farm, most of the eggs are never even touched by human hands.  They are brought in on long rollers. Washed, candled, sorted and packaged without so much as a fingerprint.  They are cooled and then sent off to local restaurants and grocery stores. About 80 percent of the eggs produced at Vanderwees stay right here in Thunder Bay! 

You will be exceptionally happy to know that the chickens are also doing their part and eating local. They dine primarily on corn, local wheat and local barley.   Weights of the birds are constantly monitored to assess how much food they need to make sure they are not over or underfed.

See? One of the best things about local food producers is that you can actually go there and ask questions! They are part of our community and want to provide us with a quality product and fantastic service.  It is so important to know where your food comes from, and I am glad to know that much of mine comes from that Vanderwees egg truck that we’ve all seen driving around. 

And the question you’ve all been waiting for. What is Bruce VanderWees’ favourite way to enjoy an egg? Why, a ham and cheese omelet of course! 

In my household we go through a lot of eggs. 

My kids love ‘em.  Every morning the boys get them scrambled, hard boiled or over easy.  I recently bought a new egg slicer so we had been doing lots of hard boiled. But, there has recently been an egg revelation in my household. My friend Stacy was over visiting one day, and asked if I ever steamed my eggs.

No. I had never done this.

As it so happened in an odd twist of fate, I ended up with a steamer basket a few days later. Coincidence? Who cares!
Anyhow I took this method of cooking out for a test-drive, and I will never go back. That’s right. Steaming is AWESOME!  The eggs peel like a dream, and there is no off coloured yolk- Just a fantastic yellow orb.

To steam your eggs put an inch of water in your pot, put in the steamer and then the eggs. Turn on the heat, and when you start to see a little steam, put on the lid and set your timer for 16 minutes… tick, tick, tick, ding!  Remove the eggs from the steamer with a spoon and put them into an ice bath for a few minutes, et voila!

I picked up a few (and by a few I mean 8 dozen) eggs when I visited Vanderwees. We had an Easter egg hunt, made eggs Benedict for Easter breakfast, and a lot more. Most people love eggs, and with so many ways to enjoy them it makes sense to buy this staple from a local farmer.

As Gouda as it Gets

OK. So you love mozzarella sticks, cheese curds and saganaki; that fried cheese is just so darn good!  It is a fantastic treat to have on occasion, but I usually have a hankering for it a little more than occasionally. What if I told you that you can make a healthier version of traditional mozzarella stick? Keep in mind, I am using the term healthier very loosely, because I’m still going to fry them.

This recipe will work with sweet potatoes, yams or squash.

I picked up 2 adorable sweet dumpling squash from Belluz at the Market over the weekend. They were just so cute I had to have them! 

Squash and Gouda Croquettes
Squash
Thunder Oak Gouda cheese of your choice
Flour
Eggs

Breadcrumbs
Oil for frying
Marinara sauce

Cook the squash according to the directions on the package (and by that I mean roast them in the oven 'til a knife easily pierces the flesh).  When they are cool enough to handle, scoop the orangey innards into a bowl and mash. Add a little bit of flour just to firm the mixture up a bit.
Cut your gouda into small cubes, and mix in with the squash. Season with some salt and pepper.
Set up your flour/egg/crumb station.
With your hand scoop up some of the squash mixture and form it into a finger shape, tater tot, little ball or whatever tickles your fancy.
Dredge in the flour, dip into the egg, and then coat in bread crumbs and set aside.
(note: I got the eggs from Vanderwees at the market. I usually buy their brand at the grocery store, but this was a whole new ball game, er… egg game.  He said it was their first week there- they were glorious! I used the yolks for carbonara and couldn’t believe how round and yellow they were- you’ve gotta try ‘em! Plus, I got 3 double yolks when I was making scrambled eggs and that just made my day! )
Anywho.  Heat about an inch of oil in a pan and turn on medium high heat. When your oil is hot (test with the handle of a wooden spoon- if bubbles appear, it is hot enough) gently place a few of the croquettes into the pan- being careful not to crowd them. When they are nice and browned, remove them from the pan with tongs or a wire scoop, and place on a cooling rack to drain. ( I usually put the oven at 170, and put the cooling rack on a cookie sheet, and use that to simultaneously drain and keep warm.)
I simmered some of the tomato sauce that my Father-in-law made over the summer and added a lot of garlic. A perfect sauce for dunking, complementing both the cheese and the squash.
When you bite into one of these croquettes you’ll get the sweet flavour of the squash, but also the fantastic strings of hot melted cheese.  A perfect way to appreciate your love of cheese!

The Great Pumpkin

Fall is here at long last. I don’t know of anyone who is immune to the charms of autumn. The crisp cool air, the riot of colour in the trees, and the embrace of a cozy sweater.

With the onset of fall also comes many traditions. Going back to school of course, but also a trip to the pumpkin patch. Even though it is not yet October, the feeling in the air is ripe for pumpkin picking.

On Saturday I took my 2 boys to Pumpkinfest at Gammondale Farm.  They frolicked in the hay, enjoyed a pumpkin shaped cookie, and watched in amazement as gourds flew through the air at the Pumpkin catapult, culminating with a satisfying splat as each airborne pumpkin eventually met its messy fate.

After decorating a mini pumpkin with festive ribbons and feathers, we set out to find our lovely Halloween pumpkins. The boys each picked one to bring home and eventually carve and I chose a few of the edible squashes.

First- I picked  up a blue Hubbard Squash- I actually picked it because it was so ugly I felt bad for it. Leave it to me to get emotional about a gourd.  It looks like a pachyderm squash.

Secondly- I chose the festively whimsical Rouge vif d’Etampes, also known as the Cinderella pumpkin, due to its resemblance to the pumpkin which ferried Cinderella to the ball. This heirloom variety of pumpkin was allegedly served at the second American thanksgiving- so the variety has been around for a while. It is this beauty that I decided to cook first.  My one pumpkin yielded a ton of flesh and I had not only enough to make a monster batch of Pumpkin gnocchi, but also a huge pot of delectable pumpkin soup.  This soup is truly the taste of fall. It is warm, satisfying, and even good for you!  Ready to go?

Ok.

Pumpkin Soup

1 pumpkin

2 apples or pears

1 cup apple juice

Sage

Cinnamon

S and P

Maple syrup

Cream

 Heat your oven to 400 degrees. While it is heating prepare your pumpkin.

VERY CAREFULLY Cut the pumpkin into quarters. Scoop out the seeds and discard or save for toasting.

Place the pumpkin pieces on a cookie sheet and coat with a tablespoon of olive oil- use your hands to rub it in. Put the apples or pears on the sheet as well, and put into the preheated oven.

Roast 30 minutes to an hour. You will know that the pumpkin is cooked through when a knife slides easily through the hard outer shell and through the flesh. When this happens remove from the oven and let cool.

Once cooled- spoon the soft squash away from the shell and into a large pot. Cut the apples into quarters, and remove the skin and seeds.  Put that into the pot as well. 

Add your apple juice, and then enough water to cover the pumpkin.

Bring to a simmer and let the pieces of squash really fall apart.

Remove from heat and process with an immersion blender, or in batches in a regular blender.

Return to heat, and begin to add seasonings. Add some salt and pepper, a few pinches of cinnamon or clove, and a few sage leaves.

Let the soup simmer until it is at the desired consistency.

Check your seasonings, and adjust if needed.

To serve, ladle the soup into a bowl and add a drizzle of maple syrup and splash of cream if desired. Find a really sexy sage leaf, and add as a garnish.

Such a lovely way to celebrate the season!

(originally published 9/26/2011 on TBnweswatch.com)

Oktoberfest

It was the keg tap that was heard all over the world. This past weekend was the official opening of Germanys’s most famous festival- Oktoberfest; Held in the beautiful Bavarian city of Munich, or München.


I had some folks over this weekend for a little Oktoberfest celebration. I put a bouquet of flowers into my 1L Hofbräuhaus Bierstein and got to cooking. We had Schnitzel, spätzle and rotkohl (try saying that3 times fast or even once for that matter).
Before we proceed, I must let you in on a little secret.
Schnitzel is Austrian- the delicious word “Wienerschnitzel,” comes from the word Wien, or as we say, Vienna.
But, Hey- it’s my party and I’ll make schnitzel if I want to.

Wienerschnitzel 
1 pork tenderloin
1 cup flour, in a shallow bowl
2 eggs, beaten in a shallow bowl
1 cup of bread crumbs in a shallow bowl
Oil for frying

Get rid of the fat and stringy bits on the outside of the tenderloin.
Cut the tenderloin into slices, about an inch thick at an angle.
This is the fun part.  Get a meat mallet and pound the pieces of pork- you want them about ¼ inch thick.  Repeat with each slice of meat. If you don’t have a mallet you can put the meat between plastic wrap and use a rolling pin, or the bottom of a heavy pot to flatten.
Heat ½ inch of oil in a pan.
Take a piece of pork, and dredge it in the flour, dip into the egg and then press into the breadcrumbs.
Repeat with all.
Check if your oil is hot. To do this- take a wooden spoon and gently stick the handle into the oil- if little bubbles come out of the spoon, it is hot enough.

With tongs gently place the pork into the pan- making sure not to crowd.  They will cook quickly since they are so thin. When the bottoms are browned, flip and cook the other side.
Drain them on a cooking rack, placed over a cookie sheet- don’t drain on paper towels- that makes your food mushy!
Keep the cooked schnitzel warming in the oven at 170 or so, while you cook the other batch/batches.
Serve with a wedge of lemon, and some parsley and a side of Rotkohl . Rotkohl is braised red cabbage. I know that might not sound good, but it is ridiculous how delicious it is! The first ingredient is even bacon!

Rotkohl   
3 slices of bacon, chopped
½ onion, diced
Head of red cabbage, thinly sliced
1 cup of red wine
1 cup of apple juice
5 cloves
¼ cup of cider vinegar

On a giant pot, cook the bacon for about 3 minutes.
 Add the onions, cook until the onions are softened.
Add the cabbage and stir.
Deglaze the pan with the red wine
Add the rest of the ingredients.
Cook over low heat for 3-4 hours- stirring occasionally.
There you go!
You have a wonderful and festive German meal!
Guten Appetit!

The first time I had German food, I was 16 years old and taking part on an exchange program.  (I had never had beer before either, so the trip was quite enlightening!)

My host mom worked at a bakery, and she would bring me amazing little brötchen, studded with sunflower seeds; I would bring them to school for lunch. After school we would walk through the town, and usually stop for an ice cream.  I just couldn’t get enough of the Himbeerbecher (raspberry ice cream bowl .) There was even ice cream that looked like spaghetti- Spaghettieis!
When school was out for the summer, we ventured out to explore the country. We dined on pork medallions and wurst in outdoor biergartens under fairy lights. I was also introduced to a brand new love- schnitzel …more specifically jaegerschnitzel.   We toured the famous Schloß Neuschwanstein (the big Sleeping Beauty looking castle) and afterwards we stopped at a rustic little restaurant, where I ordered venison medallions and spätzle. It was a revelation- I still remember it all these years later. As we travelled out of Germany and to Austria and Switzerland I tried many more foods.  I was blown away by Raclette in Switzerland, it was a plate full of melted cheese. How wonderful! Though, I will be happy if I never have to eat Leberkase again. Translated, it means liver cheese- it looked like a 1cm thick slab of hot dog on the plate, and it was as BIG as the plate.
After my exchange and touring, the rest of my classmates returned home, but, I had extended my visit so that I could go visit German relatives- It was here that I really saw what excellent German cooking could be.  My Tante Christa is one of the best cooks I have ever met- hands down. In my eyes, she is one of the best cooks in the world.  There is the passion that goes into her food, but you can tell that she has the innate skill to create meals that are works of art, and create flavours that you remember your whole life.  She would make these amazing lunches every day for us , and I don’t know if she knew how much I appreciated her cooking, but watching her cook and enjoying her meals was a revelation.
I have always loved to cook, but my first (and subsequent) trips to Germany really opened my eyes to the possibilities.  I don’t know if I feel such affection for the food because German is a heritage that I feel very proud of or if I just fell in love with the place- regardless- German food is awesome- and to make some delicious dishes all you need is a little time, and some great folks to share it with.

Prosit!

( Originally Posted 9/20.2011 on TB newswatch.com)

Starting the summer with Elk Burgers

I am a Foodie.

I love everything about food.

I love to cook it; I love to write about it, read about it, photograph it, and of course eat it! Some might even say that I am a little bit obsessed. But, let me assure you, there is nothing little about this obsession.

One of my favourite things is to find great local ingredients, and learn how to cook with them. The difference between something grown in your own backyard versus trucked in is immeasurable. And as much as I love to cook, it is a wonderful treat to experience the cooking of others.

Everyone’s cooking is different, with their own techniques and influences; and experiencing that is a great way to learn and gain inspiration for your own cooking.

The world is full of wonderful food, and a lot of it is here in Thunder Bay.

We have great local chefs and cooks from all over Canada and the world, great restaurants, amazing local food producers, and of course fields, forests and lakes full of edibles.

I hope you will agree to join me on this incredibly edible adventure to explore the Local Flavour of Thunder Bay!

******


What’s on your plate in Thunder Bay elk burgers 
Summer is here at last, and if you are like me, you will agree that one of the best things about the season is barbeque.

There’s nothing like that sizzle as you throw your food on the grill. The smoky aromas alerting your neighbors that now might be an ideal time to stop over, “Just to say ‘Hi.’”

Whether you are a carnivore or vegan, grilling is a part of summer.

While I love steak, veggies, ribs, brisket and so on, there is really nothing like a great burger. Lucky for us, we have access to a lot of local meat producers.

I am sure many of you have seen the Rainy River Elk Company at the Thunder Bay Country Market and a lot of you have tried it as well. But elk is one of those things that some people might think is so similar to beef, that ‘what is the point?’

Or maybe some people are apprehensive because elk is not an everyday food for most. Well have no fear, for not only is cooking elk easy, but it is delicious. And isn’t that the whole point?

Elk is a very lean meat, so it can tend to be a bit dry, but by mixing it with a bit of ground pork, you can have the delicious and distinctive flavor of elk, along with the juiciness from the pork and pancetta.

This is my recipe for elk burgers.

Elk Burgers
(6 servings) 

·   1 pound of ground elk.
·   1 pound of ground pork
·   1/4 of an Onion, diced
·   1/4 cup of chopped pancetta (or bacon)
·   Pepper
·   A dash of soy sauce
·   1/4 cup Bread crumbs, or 1 slice of day old bread
·   Butter

In a skillet melt a tablespoon of butter and add your onions, cook until they are golden and then add the pancetta. Continue to fry until the pancetta is cooked through and browned.

Put the bacon and the onions into the food processor along with the day old bread/bread crumbs, and puree for a few seconds. This step is not absolutely necessary (I only started to do it to hide the onions from my kids, who love these burgers by the way).

If you are without a food processor just give it all a good chop.

Mix the onion and pancetta with the ground meat, add a dash of soy sauce and add some pepper (and if I’m feeling sassy, I might even add a tiny bit of maple syrup)

Mix everything together with your hands and form into 6 patties.

And now the fun part: Go outside and start the barbeque.

While it is warming up, you could always help yourself to a cold beverage...you know, I’m just sayin’.

When the grill is nice and hot, put the burgers on and enjoy the sizzle!

And be sure you don’t forget the cheese!

(Originally published 6/22/2011 on tbnewswatch.com) 

Lefse!

I went out to B and B Farms

Here is the tractor picking up the spuds.

They were all neatly placed every few rows so that it is easier to pick them all up.  

Into the truck!

Looking at the pictures makes me think of Scrooge McDuck, swimming in his vault full of coins. Can you imagine having this many of anything?

Potatoes being unloaded and moved into their storage area.

So,

Needless to say we are richer in potatoes than when I left that morning

I decided to make Lefse.

Have you ever tried it?

Lefse is a think Scandinavian tortilla type thing, you can find them at almost any grocery store in Minnesota, and you will often find them served on holidays.

My grandma gave me some lefse making equipment, which is pretty specialized,

 though you can get the job done

 with things that you have in your own kitchen.

To make lefse you should have a big grooved rolling pin, a large round board covered with canvas

and this cool long stick.

There is even a lefse cozy to keep it nice and warm.

you will also need a large round nonstick grill.

To make lefse you will need to boil potatoes, rice them and then let them cool.

The recipe varies depending on the cook, but the recipe I like best is

4 cups of riced potatoes, cooled

1 stick of butter - melted

salt

2 cups of flour

Mix the butter, potatoes and salt.

Knead in the flour. just using enough so the dough is no longer sticky.

Break off egg sized pieces, and roll them into balls and put into the fridge.

Take one out at a time

Flour your work space, and roll out the lefse very thin. When it is ready, you will need to use your stick to pick it up, otherwise it will tear.

Starting at the edge, roll your lefse around the stick.

When you are to the center, bring it over to your grill.

Slowly unroll it.

Let it cook until you start to see bubbles, flip over with your stick and cook the other side.

Delicious!

I like to fold them into fourths and stack them up- that way they stay nice and warm!

Serve with butter and cinnamon sugar or lingonberry jam.

I brought this batch to book club- it was wonderful!

Raspberry picking

We finally found the time to go berry picking today. Felix had just gone down for a nap, so Lochlan and I snuck out and headed to Belluz Farms! Lochlan had gone there a few months before with school, I thought it was very sweet when he said to me. " I met the farmer when I went there before...she will probably remember me."




On the ride out to the Berries!



Raspberries are one of my absolute favourites, and there are few pleasures, simpler and greater than a ripe raspberry, warmed by the sun, and popped right into your mouth.






We saw so many beautiful things, that made us glad that we had decided to go out.







We managed about a half of a basket. Before Loch got bored- actually it was less than that, but I insisted we stay until we picked just a few more.






And of course we had to go play, and see the pig!







Felix went nuts for the berries, but the majority of them are in the freezer to save for the winter months! Raspberry recipes coming soon!

Farmers Market

Heirloom tomatoes.

Check

Eggs.

Check

Local Beef.

Check.





This morning Felix and I got up bright and early to head out the the Thunder Bay Country Market.



We bought lots of delicious food.






Felix even got to sample a delicious pig shaped cookie.

And of course had to come home and make ourselves a nice little snack from the delicious things we bought!