All posts by Jonathan

The last hurrah of summer…

Summer ended today, with one final hurrah, warm temps, bright sun, crystal blue skies…all to give way to chillier temperatures, and the true onset of autumn. Sure, we’ll have days in the upper 60s (F), but Old Man Winter is going to be knocking soon … and he will not be denied.

As the seasons turn, it’s bringing on a bounty of apples, of winter fruits, and, as the song goes, summer wine (it takes time to ferment, obviously), the wind begins to howl as the leaves change their colours, and frost claims the last of the garden goodness. So goes the “circle of life.” We, as individuals, are born in the springtime, mature in the summer, age in the autumn of our years, and pass on in the winter.

The thing I’m grateful for with all this change is that the cooler nights have set the rose bushes to blooming their little hearts out one final time before going dormant for the season.

Do you find yourself looking at the little things and finding joy? As a friend of mine told me today, “Don’t cry because someone died. Smile, because you were a part of their life.”

Take time to scope out recipes that make you smile. Try new ingredients. Don’t be afraid to fumble in the kitchen. Some of the greatest recipe creations were discovered by improvising, or even by a dish that didn’t turn out just right. Remember — never, ever give up — especially on yourself.

Another friend of mine is going through a rough patch, having left her husband, heading for a divorce. To make matters even rougher for her, she is attempting to reconcile her religious beliefs with the necessity of the divorce. As I attempted to explain to her… if she has done her best, she need fear nothing. But by staying in an unhealthy relationship, she need fear everything.

Life isn’t black and white. It’s infinite shades of grey. And somewhere, mixed in it all, are the bright colours of the rainbow. Find yours. Celebrate life, love and happiness. Every day.

“We never talked forever… we were in love and through it all… our hearts would sing everytime they’d ring the ancient bells of St. Paul’s…” (Linda Eder)

Loading

Guilt Free Soup

Guilt Free Soup

1 medium onion, chopped
1 clove garlic, minced
3 large carrots, chopped
2 ribs celery, chopped
4 tbsp. Parmesan cheese
1/4 tsp. butter
2 c. vegetable broth
1 lb russet potatoes, diced
2 tbsp Italian seasoning
1/4 tsp fresh ground pepper
1 1/2 tsp kosher salt
2 cups skim milk

In a soup pot, sauté onion, garlic, carrot, and celery in 1 tbsp olive oil until tender (about 5 minutes). Add broth, potatoes, Italian seasoning, salt, and pepper; cook 15 minutes. Add milk and cheese; heat until almost boiling.

Serves 4.

Loading

Building The “Perfect” Burger

24 ounces ground sirlon or turkey or chicken, divided
4 seeded rolls
shredded lettuce
sliced tomatoes
8 strips of turkey bacon, cooked, drained
4 slices of cheese (American or Cheddar)
pickle relish (dill or sweet)
mustard, ketchup, mayonnaise

Divide ground meat into four 6-ounce patties. Grill over medium heat until cooked to your preference. Spritz each cut side of the bun with olive oil and place, oil side down, on the grill until toasted. Build your burger: Bun, burger, cheese, lettuce, tomato, pickle relish, lettuce, condiments.

Serve with oven roasted frites.

Makes 4 burgers.

Loading

A Season In Your Path

In what seems like a completely different lifetime, I used to sing… not for money, but in front of an audience. One of my favourite tunes was called “A Season In Your Path.”

I was touched by a phrase I once read that said “People come into your life for a moment, a reason, or a season.” Nothing lasts forever — the thing that matters is what we do with the time that we have been allotted. Make a positive difference. Learn to build up instead of tear down. Be a catalyst for improvement.

It’s on days like today, when it was chill, the wind was whipping the leaves off the trees and blowing them down to oblivion, when I came to realize exactly what my grandmother, whom I lost last month, meant when she said that “the older you grow, the faster time goes. There is no holding back the hands of time.” She was a wise woman, on in her 85 3/4 journeys through the calendar, she saw many emotions — from elation to heartbreak. She was the kind of sturdy stock, however, that always gave thanks — even when someone she loved died. She didn’t give thanks because they passed on, she gave thanks for the time she had with them. Her… season in their path.

Let someone who’s in your “season” know how much you care about them. Better yet, let your actions magnify and amplify your true heart’s voice.

Loading

And the rain beats on my roof…

A cold, damp, miserable day around the house. Still, It is beyond the middle of October, so it’s only fitting that Autumn starts to show its true colours.

Time to break out the soup recipes. Time to break out flat breat. Time to break out the baked goods.

Time to stop and give thanks for all that life has to give. Remember when I said that Thanksgiving wasn’t just limited to a day in October for Canadians and a day in November for Americans? This is what I meant. There should always be something that makes you stop, pause, reflect, smile, and be grateful every day. As a dear friend of mine gave me this quote the other day because she says it reminds her of me and the relationship I’m in: “I love you not because of who you are, but because of who I am when I’m with you.”

You see, in my mind, people put too much pressure on finding “the one” because they’re sure they won’t be ‘complete’ without a certain someone to love. But no one can complete you. A person may complement who you are, but that’s as far as it can go. Take a moment and be thankful for being who you are. Love starts inside of you.

(It’s also the only thing in life that you have more of, the more you give away.)

Loading

Apple Bundles


Apple Bundles

The Pastry
4 cups all purpose flour
3/4 tsp salt
1 1/2 cups chilled solid shortening, cut into chunks
1/2 tsp almond extract
3/4 cup ice water (more, as needed)
The Apple Filling
8 small, tart apples (2 1/2 inches in diameter),peeled and cut into quarters
1 cup packed light brown sugar (divided)
1/2 stick unsalted butter, cut into 8 pieces
2 tbsp whole milk or half and half
The Sauce
1 cup packed light brown sugar
3/4 cup hot water
3 tbsp unsalted butter, cut into chunks
2 tbsp freshly squeezed lemon juice
2 tbsp Apple Brandy (or, use Apple Juice, or, 2 tbsp water plus 1/8 tsp almond extract)
1/8 tsp ground cinnamon
1/2 tsp vanilla extract

Position rack in the middle of oven and preheat to 400 degrees F. Grease a 9 x 13 inch baking dish or coat with spray.

To make the pastry: in a large bowl stir together the flour and salt. Add the shortening. Using a pastry blender or your fingertips, cut in until the mixture resembles coarse crumbs. Stir the almond extract into 3/4 cup of ice water. Drizzle this over the flour mixture. Toss with a fork or mix with your fingers until well incorporated and the mixture holds together. If needed, add a bit more ice water a tbsp at a time over the mixture until it holds together when pressed with your fingertips. It should not be dry. Knead until smooth. Divide dough in half. Shape dough portions into 3 x 8 inch logs. Roll out one of the dough logs between sheets of parchment or waxed paper until 12 inches wide and about 12 1/2 inches long. You may have to patch the dough to make the edges of the rectangles even. Roll out any creases on the underside of the dough. Peel off the top sheet of paper gently, then pat back into place. Flip the dough, and peel off the bottom sheet. Trim if necessary, to remove uneven edges. Using a sharp knife or a pastry wheel, cut the dough in half lengthwise and crosswise to form 6 inch squares. Repeat the process with the second dough portion.

To assemble the Apple Bundles peel the pastry squares from the paper one at a time and lay on a clean sheet of parchment or waxed paper. Center a portion of the apple mixture up in the center of each pastry square. Sprinkle 2 tbsp of brown sugar on each and top with a piece of the butter. Put more apple on top and pull the 4 corners of the pastry up and around the apple filling. Pinch the 4 seams together firmly so the apple is secured within. Trim away excess dough from the sides. Repeat with the remaining pastry and apples. Arrange in a baking dish.

You can use dough scraps cut into simple shapes to decorate the top of your bundles. Using a pastry brush, evenly brush each of the bundles with milk.

Bake for 40 to 45 minutes or until the bundles are browned and the apples are tender when pierced with a fork. Cover with foil if you notice the dough is browning too rapidly during the final 10 to 15 minutes of baking (also, sprinkle with some Demerara sugar for an extra special effect) .

To make the sauce, stir together the brown sugar, hot water, butter, lemon juice, Apple Brandy or Apple Juice along with the cinnamon in a 2 quart saucepan. Stir over medium heat, bringing to a gentle boil. Continue to boil gently, stirring occasionally, for 3 minutes. Remove from heat and stir in vanilla. The sauce will be of a thin consistency. Drizzle half the sauce over the bundles as soon as you remove them from the oven. Allow them to stand for an hour prior to serving. Place the remaining sauce in a small dish to serve with the Apple Bundles.

Yields 8 servings

Loading