The Gouda Life

I realize I’m on a mad-posting binge this week. I hope you’ll forgive me for not posting like this every week going forward. It’s just been one of those months where I have so much to share with you. I don’t want you to feel left out, you know. 

Today I was incredibly lucky and honoured to be able to make my television debut! How odd it sounds to say that. No, I wasn’t on the Food Network or anything like that, but I may as well have been since it was just as cool. The local news station, CTV Morning Live, asked a few weeks back if I’d ever be interested in coming on to do a cooking demo and chat about the blog. Like there was even a question of if I’d do it. I jumped at the opportunity without so much as a thought. If you’re interested in the video, it can be seen here! 

 

Since I know everyone goes cuckoo for anything bacon related these days, it wasn’t hard for me to come to the decision that I was going to make Bacon Jam on the show. Of course, I knew people would be excited about the recipe, but I also sort of hoped that they’d be so excited that they wouldn’t notice how terribly nervous I was. I mask it well at times, but I’m paralyzingly shy in some situations. This was one of those times. I promised myself that I’d do more things that made me scared and uncomfortable this year, and this was probably the biggest one. 

Nerves aside, I was so happy to be able to show you all how to make the jam at home. It’s such a wonderful recipe and yields a savoury condiment that is surpassed by none. Spoon it over eggs, or a warm baguette, stuff pork or chicken with it, serve it on the side of a cheese plate, fry up with perogies, mix with ricotta for a pasta-filling….or simply spoon into your gob as I tend to do whenever I make it. It never lasts long enough to be able to serve it with something in this house. I admit, it’s not the prettiest of foods, but what it lacks in appearance, it more than makes up for in explosive flavour. If you’re stretched for some last minute gift ideas this holiday season, it also makes a very unique gift that any bacon-lover would be thrilled to receive. Do yourself a favour and cook up a batch as soon as humanly possible. Your life isn’t complete until you’ve tried it. 

And just so you have something extra delicious to serve them with, I’m going to share a recipe for Cheddar and Caramelized Onion scones. Slather the warm jam on one of these guys for a heavenly little treat. 
 
Chipotle Bacon Jam
adapted from Homesick Texan 

I’ve provided a sweet-maple variation at the bottom for those who don’t like or can’t  have things too spicy. It’s uses are just as varied as the chipotle version.

You can purchase the Chipotles in Adobo in the Mexican aisle of most grocery stores or specialty Latin stores. If you can’t find them, you can use ground chipotle peppers in a pinch. 

Using a hand blender or food processor, pulse the mixture a few times so it’s a coarse texture. Try not to turn it into a paste. It should be coarse with some pieces of bacon still in tact.



Eat right away or spoon into a jar and refrigerate. It will keep for a few weeks in the fridge. 

Maple Bacon Jam

1 pound of bacon
4 cloves of garlic, minced
1/4 cup onion, chopped rough
1/4 cup maple syrup
1/2 tsp cinnamon
1/4 tsp cloves
1 cup of brewed coffee
1/4 cup apple cider vinegar

Make the same way as the chipotle version.  

Cheddar & Caramelized Onion Scones

1 large onion, diced
1 tbsp olive oil
1 tbsp butter
salt
2 cups all purpose flour (or 3/4cups AP + 1/2 cup WW)
1 tbsp baking powder
1 tsp salt
1/4 cup cheddar cheese, diced into 1/2” cubes
1 cup heavy (whipping) cream

In a pan over medium-high heat, melt the butter and olive oil. Once melted, add the onions and a pinch or two of salt. Cook the onions, stirring every few minutes until they are deep brown and reduced in volume by half. 





Preheat oven to 375. 

In a large bowl, add the flour, baking powder and salt. Stir to combine. Add the onions and cheddar and stir. Add the cream and stir, pulling the dry ingredients from the edge of the bowl into the center, until dough has formed. It shouldn’t be sticky, but it should hold together when you press it. 





Dump bowl onto lightly floured counter top. Press everything into a ball and flatten. Fold one half over itself and flatten again. Turn 90 degrees. Repeat 4 times. Press the dough into a circle and cut into 8 pizza-slice-esque pieces. 



Arrange on a baking sheet and cook for 18-20 minutes or until lightly browned around the edges. 



Let cool for 5 minutes on the sheet and then move to a  cooling rack until completely cooled. Slice in half, slather with bacon jam (or butter, or nothing at all) and enjoy! 



 

I am a little neurotic. Have you noticed yet? You will.

There are days where I will be sitting at my desk, mid-conversation with a coworker, and decide I need to eat [insert food item] tonight. And if I don’t, life as I know it will cease to exist. I quickly end the conversation (because we all know that food thoughts trump real conversation), rummage through the files on my desk to find my designated ‘grocery pad’, and start scribbling down ingredients, mumbling to myself as I go.  

This happened yesterday, on a day I had planned on having leftovers so I could tell you about the previous nights dinner, and disturbed my focus a little. It’s not the first time I’ve told myself to take a breath, relax for a night, and focus on the task at hand, which was sharing a lovely recipe for Chicken Provencal. Instead, I rushed to cram making dinner, walking the dog, doing the dishes and then sitting down to write out an entry (Oh,and seeing Mr. GL. He’s important, too. I like him.) into one night. This all resulted in an entry I wasn’t overly proud of. Which is annoying when you want to share a really nice recipe that deserves to be looked at.



But if dinner last night was the reason for a sub par entry, I had better make sure to at least tell you how good it was in hopes that it will make up for it. And it was quite good. I can attest to that.

There has been a big revival of peasant food in the last few years. If you are unfamiliar with the term, it refers to a large meal, often one-pot, made of easily accesible, inexpensive ingredients. Often making use of cheap cuts of meat, onions, garlic, vegetables and maybe a hunk of crusty bread if you’re lucky. These were the dishes often eaten out of necessity by the poor.



As someone who has lived alone plenty, I have a fondness for simple, one-pot, dishes. Especially when they are healthy. And even more when they are delicious. That is the most important part, after all. My neurotic episode yesterday came after glancing in the direction of some white beans and chipotle peppers, sitting completely impervious to each other on the counter. A match made in tastebud heaven. Especially when you stew them with a little kale, a touch of cinnamon, some sweet potatoes and a can of tomatoes.

This stew is simple, cheap, filling, healthy and delicious. And if you’re like me and often make more than you need for one, it reheats brilliantly. In case it wasn’t already delicious enough, I serve it on top of a hunk of bread with a poached egg perched on top. Then again, I would probably eat shards of glass if you topped them with a poached egg.



Chipotle White Bean Stew with Sweet Potato and Kale

If you don’t like beans, add rice or barley. If you don’t like kale, add swiss chard or spinach. If you don’t like sweet potatoes, then I can offer no help for you. Basically, feel free to change things up as much as you’d like to suit your tastes.

I used canned beans in this because, as usual, I hadn’t planned ahead. If you do have time, soak some white beans overnight until tender. They hold their shape well and have much better flavour.

Serves 1 multiple times, or 3-4 one time.



olive oil
1 medium onion, sliced thin or diced
2 cloves garlic, minced
1 900ml can plum tomatoes
2-3 (for moderate heat) chipotle peppers in adobo, diced
1 900ml can white beans, drained and rinsed
1 medium sweet potato, cut into 1” cubes
1 tsp cinnamon
1-2 handfuls of kale, washed, dried and cut into bite sized chunks
salt and pepper to taste
Eggs, as many as you need. (See here for poaching egg instructions from Smitten Kitchen. This method works best for me.)
Bread of your choice, sliced thick

In a large dutch oven or heavy pot, add a good layer of oil and onions. Cook over medium-high heat, stirring often, until softened, 5-6 minutes. Add garlic and cook until fragrant, 2 minutes. Pour in tomatoes and break them up with the back of a wooden spoon. Add chipotle peppers, beans, sweet potatoes and cinnamon. Cover and simmer over medium-low until sweet potatoes beginning to soften, 15 minutes. Add kale and cook for another 5-10 minutes until kale softens. Taste for seasoning. Salt as needed.

Add a slice of bread to your bowl, ladle stew over bread, and gently place your poached egg on top.

Groceries.
Everyone does them. Some willingly, some hesitantly. Some cut coupons, some buy extravagantly. I don’t often stop to look at the way I buy food. I put what I want in my basket, and I move on. I often don’t look at prices. I swipe my card confidently knowing that I don’t have to worry about the dreaded “Insuff Funds” coming up on the screen in front of me. I’m lucky. And I know there are plenty out there that don’t have this luxury. And yes, good food is a luxury. Food in general is a luxury that we don’t even think to be thankful for. A lot of us have never known anything different. 

Before going any further, I want you to know that I’m certainly not trying to leap up onto my soapbox and make everyone feel badly for the way they buy food. I am more than guilty of buying things frivolously and not paying mind to how much things are or how unnecessary certain purchases may be. Please do not take this as a stern talking-to.

My friend Mel is participating in the Do The Math Challenge, which basically asks groups or individuals to live exclusively off the contents of a food hamper for as long as they can (typically 3-4 days but some can stretch it as long as 10). You’re encouraged to eat at least two meals at a drop-in but are not allowed to accept free food or drink other than that. The goal of the campaign is to raise awareness and ask the Ontario Government to immediately increase, by $100 a month, the social assistance received by adults in Ontario.

While I’m not participating in the challenge, I’ve definitely been paying closer attention to what I’m buying, how often, and how much I waste. Unfortunately, it’s not something I pay attention to because I’ve really never had to.

I often tell you to eat organically, buy local, get the best there is… but all I’m asking of you today is that you eat consciously. Even for a week. Pay attention to what’s in your grocery basket and if you actually need it. It may change the way you shop, or it may not. But at least you have a better idea of how you buy. It can be as small as bringing your grocery bags. Five cents for each bag can add up quickly when you’re living on Social Assistance.

In keeping with conscious eating, I’ve got a recipe that is as cheap as it is delicious. The grocery bill was $19.86, making each of the 5 servings come in at a reasonable $3.97 per bowl. That’s assuming you don’t have any ingredients on hand, otherwise it will be significantly cheaper (I did already have some pantry staples on hand).

Baked Chipotle White Beans with  Kale, Cilantro Pesto and Mozzarella
based on Heidi Swanson’s Giant Chipotle White Beans

1 pound of dried white beans (the bigger the better) rinsed, picked over and soaked overnight - or up to 24 hours. If you’re like me and don’t always think in advance, you can try the no-soak method for softening beans.

2 tablespoons extra-virgin olive oil
2 big pinches of red pepper flakes
2 pinches of salt
1 large clove garlic, chopped
1 14-ounce can crushed tomatoes
1 tablespoon fresh oregano leaves
1 1/2 tablespoons adobo sauce from a can of chipotle peppers (or as much as you like)
1 medium clove of garlic
1/3 cup fresh cilantro
1/3 cup extra-virgin olive oil
big pinch of salt
2/3 cup kale or chard, washed and cut into ribbons

1 cup goat’s milk mozzarella, cubed (optional) 
1 1/2 cups panko breadcrumbs (optional)

Add the olive oil, red pepper flakes and garlic to a cold pan. Turn the heat on to medium and put the pan on the element. Stir the red pepper and garlic constantly until fragrant (45 seconds-1minute). Don’t burn the garlic. Add the crushed tomatoes and oregano leaves and heat through for about 5 minutes. Remove from heat and stir in the adobo sauce. Stir in kale/chard. Set aside.



In the bowl of a food processor, blender, or if you’re old fashioned and awesome, your mortar and pestle, add the garlic clove, cilantro, olive oil and salt. Blend until smooth. It will be quite liquidy, don’t panic. Set aside.


Preheat oven to 375.

Add your beans to a large casserole dish, stir in the chipotle-tomato sauce, and the cheese. Top with bread crumbs and bake for 15-20 minutes or until crumbs are golden brown. 





Drizzle with pesto and serve.



And before you chow, be conscious, appreciate and be glad that you’re eating a delicious meal that some are not lucky enough to enjoy. 
 

As summer comes to a close, if you’re anything at all like me, you’re trying to cram as many outdoor events as you can into the last hazy days.

I attended the most delicious barbeque I’ve been to in a long time last weekend. Pulled chicken that just melted in your mouth, slow cooked grilled pork tenderloin, coleslaw with fresh dill (that grows out of the cracks in host/hostess’ drive way! Imagine that!), a pasta salad that was passed on from a famous chef, homemade cornbread (in both egg and eggless verions), and a delicious fattouche salad.

When it came to what I was going to bring, my mind shot immediately to a recipe I saw in Food&Wine a few months back. Charro beans. Whole pinto beans slow simmered in a spicy broth. They just screamed barbeque right in my face when I saw them the first time. I just needed a get together where they would fit in. I didn’t want them to feel left out between a 3-bean salad and frozen hamburgers. Not that I have anything at all against those things… I just really wanted to showcase these brilliant smokey, rich beans with some other friends that would treat them right. And showcased, they were. Everything at this meal went so well together you’d have thought we planned the whole meal to the last grain of salt.

These beans are good. Really good. The bacon, the jalapenos and the garlic (16 cloves of it) just melt into the sauce and give the dish a lot of rich flavour. And, as goes with many things I post about, they are easy. Very easy. Barbeque easy!  



Charro Beans

1 1/2lbs dried pinto beans
1 quart good quality chicken broth/stock (low sodium if you can!)
3/4lbs thick-cut bacon, sliced into small chunks
16 cloves garlic (don’t panic - the flavour mellows in the broth)
3-4 jalapenos peppers, sliced in half and seeded
2 chipotle peppers in adobo sauce, chopped fine
1 tbsp adobo sauce
1tbsp dried thyme
1tbsp dried oregano
2 bay leaves
Coarse salt
Fresh cracked pepper

Put the dried beans in a large pot and cover them with water. Bring them to a boil. Once boiling, remove the beans from heat, cover and let them sit in the water for 1 hour.

Drain the beans. Rinse them well and add them back to the pot. Add everything but the salt and pepper to the pot and let simmer over medium heat for 2 hours or until beans are very tender.



Serve these as a side dish or, if you’re a little gluttonous like me, by themselves in a giant bowl with some crusty bread.