As we head into the fourth annual Grand Bend Burgerfest weekend, James shows you how to make his signature burger. Warning: it packs some heat!

Recipe by James Eddington
http://www.eddingtons.ca

Eddington’s Burger

Ingredients
2 lbs medium ground beef
1/2 cup bread crumbs
1 tbsp butter
1 small red onion, diced
3 tbsp minced garlic
3/4 cup plain yogurt
1 tsp sea salt
1 tsp black pepper
2 tsp Dijon mustard
1 tbsp horseradish
1 tbsp chopped fresh parsley
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp hot sauce

Directions
Melt butter in a skillet over medium heat. Add red onion and garlic. Cook and stir until the onion softens and begins to turn brown, or about seven minutes. Transfer into a large bowl. Add yogurt, salt, pepper, Dijon mustard, horseradish, parsley, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef and bread crumbs until evenly blended with the yogurt mixture. Cover and refrigerate overnight. Preheat barbecue (medium heat). Shape mixture into six patties, each 1/2” thick and 6” across. Grill burgers until no longer pink in the center, or about five minutes per side. Only flip once. The less movement the burger has, the better it will maintain its integrity.
For those who want to be creative try making a unique chutney or relish for your burger. You can find a chutney recipe we featured here previously under In The Kitchen at www.grandbendstrip.com. Although the original recipe called for rhubarb, you could try substituting peaches, bell peppers or even hot peppers for a unique burger topping. Have fun and enjoy.

Cheers,
James Eddington

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

This is a simple little recipe that I hope will inspire you to plant some peppers and tomatoes this spring. If, as I do, you lack a green thumb, no need to fret; they are easy to grow. I bought the seeds, followed the instructions on the package and stuck them in planters on the front porch. Even with the lack of frequency in our watering patterns, I produced healthy, vibrant and delicious plants that were enjoyed all summer.

Beyond the varietals, take a look at the benefits!
Source: villagefarms.com

Tomatoes are fat-free, low in sodium, and have been shown to lower cholesterol. Tomatoes are an excellent source of vitamin C, vitamin A and calcium. They are also packed with phytonutrients, including lycopene, an antioxidant that protects our cells from damage. They have proven to help prevent a wide variety of cancers, including colon, prostate, breast, lung, and pancreatic cancer. Tomatoes also contain an array of nutrients that work to lower cholesterol and prevent heart disease, including fiber, potassium, niacin, vitamin B6, folate, and lycopene. Finally, tomatoes also contain phenylalanine, an essential amino acid important in the functions of the kidneys and bladder. Phenylalanine has been found to boost energy levels, ease depression and increase mental clarity.

Bell peppers are also rich in vitamin C and vitamin A. The vitamin B6 and folic acid in peppers reduces homocysteine levels that increase our risk of heart attack and stroke. Bell peppers are also a good source of fiber, which can help lower cholesterol and reduce our risk of heart disease. Red bell peppers also contain lycopene.

Ingredients:
1 yellow onion (diced)
1/2 bunch celery diced
2 tbsp olive oil
1/4 cup white wine
3 cups chicken or vegetable stock
2 cloves garlic
4 large red bell peppers, roasted, skinned and diced

Note: when roasting red peppers, char out side until black, place in stainless steel bowl and cover until cooled. This will steam the skin, making it a lot easier to peel.

5 large tomatoes, chopped in cubes (Any variety works. I used simple field tomatoes in my soup.)
1 clove
2 bay leaves
1 cup heavy cream
2 ounces honey
Salt and pepper to taste

In large stock pot, sauté onions and celery in olive oil over low/medium heat, stirring occasionally until soft. Add 1/4 cup white wine to deglaze pot. Add 3 cups of stock, 2 cloves of garlic, diced peppers and chopped tomatoes. Bring to rolling boil then simmer for about an hour. If needed, add water to thin mixture. Once ingredients are soft, puree with hand blender. Return to medium heat and add 35% cream and honey, and blend again. Add cloves and bay leaves and let simmer on low heat until ready to serve. Add pinch of salt and pepper as needed, or more honey if desired.
If you want to be creative, add balsamic vinegar for a unique flavor or substitute one red pepper with a hot pepper for kick.
Have fun and enjoy.

Cheers, James Eddington

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

The great thing about a chutney is that is can be used in so many applications. It makes a fantastic topping for chicken, pork tenderloin, fresh fish, etc. Once you’ve established your chutney base, you can also “pear” your fruits to each season.

Ingredients

1 round Brie cheese
1 clove garlic, minced
1/2 red onion, diced
1 small carrot, julienned
1 red pepper, julienned
4 stalks rhubarb, diced
2 ounces balsamic vinegar
4 tbsp brown sugar
1/4 cup white wine
3 tsp butter

Note: These measurements are a guideline for the wine and vinegar. At start, add less liquid than listed above and increase as necessary. Water content in each fruit varies and must be considered before adding wet ingredients.

Mix butter, onions and garlic in a medium stock pot on low heat. Once softened, add carrots and peppers, stirring periodically until just about soft. Now add diced rhubarb and balsamic vinegar. Mix well.
Turn heat up between medium and high and add remaining ingredients. Bring to quick boil and reduce heat, letting liquids reduce.
Now you be the judge. Taste chutney and make sure it suits your palate. Not too sweet, not too sour. Never overcook the chutney. The entire process should not take more than 10-12 minutes. Texture is key to final product.

Enjoy!

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030

http://www.eddingtons.ca

Photo by Casey Lessard

This is always a fun dish, and it has a little sweet and a little heat to get you going.

Note: Three of the ingredients are available at Foodies in Grand Bend. I found the combination of the 3 sauces make for a truly unique flavor. I normally don’t recommend where to get your ingredients, but Foodies has a great selection of high quality and unique products.

All other ingredients will be available at your local grocery store. If Shanghai noodles are not available, chow mien noodles work just as well. Enjoy!

Shanghai Noodle Stir Fry

Serves six

3 6 oz chicken breast

Stonewall Kitchen Thai Marinade

(available at Foodies in Grand Bend)

1 lb cooked Shanghai noodles

1/4 cup diced celery

1/4 cup diced red peppers

(long thin strips)

1/4 cup sliced red onion

1/4 cup julienned carrots

1/4 cup sugar snap peas

1/4 cup bean sprouts

1/4 cup julienned green cabbage

1/4 cup diced broccoli crowns

2 oz sesame oil

2 oz soya sauce

2 oz Rootham’s Teriyaki Orange sauce

(available at Foodies)

2 oz Rootham’s Thai dipping sauce

(available at Foodies)

1/2 tsp chopped garlic

1/2 tbsp chopped ginger

2 tbsp sesame seeds

1 bunch fresh cilantro

Directions: Marinate chicken overnight in Thai marinade. Bake in oven at 350°F for approximately 18 minutes. Let slightly cool and dice into medium/long strips.

In wok on medium heat, add sesame oil, ginger and garlic. Once slightly brown, add remaining vegetables and turn heat to high. As a rule of thumb, the harder or more dense vegetables should be added first; add carrots first, wait 20 seconds and add celery, then cabbage, etc. until you get to the bean sprouts at the end.

Once vegetables have started to soften, toss in all sauces and cooked Shanghai noodles until hot while mixing well.

Plate in bowls. Once plated keeping wok hot (residual of sauces should still remain), add diced chicken to quickly reheat. Once hot, add sesame seeds to chicken and glaze. Serve immediately on top of stir-fry.

Garnish with fresh cilantro. Enjoy.

With sun-dried tomato polenta and pan roasted zucchini

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

I am often asked, what is a supreme breast of chicken? A supreme breast of chicken is boneless except for the drumstick of the wing, and the skin remains. A butcher can prepare this, or you can do it yourself with a boning knife. Feel free to use a regular chicken breast if desired. For those who prefer not to eat the skin, you can remove it during the second stage of cooking; it just adds more flavor to the dish.

Eddington’s contemporary Italian pancetta chicken
Serves four

Ingredients:
Four 6-8 oz marinated supreme chicken breasts
8 slices pancetta or prosciutto
8 slices fresh mozzarella (two per breast)
1/2 cup grape tomatoes cut in half
4 cloves garlic, minced
2 tbsp tomato paste
olive oil
8 cranks cracked pepper
A dash sea salt
(great alternative is a small splash of anchovy paste)

Marinade:
1 orange
1/2 tbsp of chilies
olive oil
diced fresh basil, oregano and thyme
(two sprigs of each)
1 clove of diced garlic

Marinate chicken over night: dice orange with peel on, mix with diced herbs, garlic, chilies and olive oil. Mix well, cover and refrigerate overnight.
Roast chicken in 400°F oven for 20 minutes. While chicken is cooking, mix olive oil, minced garlic, tomato paste, olive oil, cracked pepper and sea salt together in small mixing bowl (this can also be done ahead of time to extract a more robust flavor).
Top each chicken breast with two slices of pancetta or prosciutto on each breast of chicken. Drizzle half of grape tomato mixture over pancetta, then layer two slices of fresh mozzarella. Drizzle remaining mixture. Return to 400°F oven for another 10 minutes.
Now your chicken will be ready to be layered and served on polenta.

Sun dried tomato polenta
(This can be made the night before when making the chicken marinade)

Ingredients
16 oz (2 cups) chicken broth
1/2 cup water
1/2 cup milk
A dash salt and pepper
1/8 tbsp cayenne pepper
1 cup yellow cornmeal
1/2 tbsp fresh chopped parsley
1/4 cup diced sun-dried tomatoes

Combine chicken broth and milk in medium sized pot and bring to a boil. Slowly mix cornmeal, stirring constantly. Reduce heat to low/medium setting. Gradually add remaining water. Cook for approximately 15 minutes. Mixture should be thick. Now add in remaining ingredients and mix well.
Pour in to greased 9” spring form pan. Cover and chill for at least 2 hours.
Once chilled, place on cutting board, remove from pan and cut into wedges. Will make 8-12 wedges depending on size of cut. To finish cooking, place in 400°F oven on cookie sheet for 25 minutes or until golden brown. If you want to be creative, try grating Parmesan cheese onto wedges before reheating, or drizzling olive oil and balsamic vinegar over wedges.

Pan-seared zucchini
Ingredients
One zucchini, cut into long slender strips.

Pan sear on high heat on non stick pan for 1 minute per side moments before serving.
To glaze zucchini, steal the olive oil that will have somewhat separated from grape tomato mixture that was intended for the chicken.
To serve, layer polenta on center of plate, top with cooked pancetta chicken and accent with zucchini.

Wine pairing:
Rocca delle Macìe Chianti Classico, Italy
Medium bodied, plum, sweet tobacco, mushroom, and a touch of oak: complex finish.

On a side note: I would like to thank all the readers who express interest in my recipes. I’d love to hear about your experiences with the food, recommendations, or concepts/recipes you would like me to cover. Please email me at: wine-at-execulink.com
Most of all, I would like to thank Casey for bringing the Eddington’s food to life through photography. For those who have ever wondered when or where we do our pictures, well, we do them at the restaurant, our houses or wherever we can. Casey has been more than accommodating to drive to the restaurant with sometimes less than an hour’s notice when I call: “Hey Casey, I just got some fresh fish in, lets go to the green house,” or “Hey Casey, I am in the midst of making a chestnut soup, can you come by NOW and take some pictures? I have a great concept for the Strip.” It’s a great experience for both of us, and most of all, it’s creative fun that challenges us to strive for perfection. So, thanks Casey for all the wonderful photos. Look forward to many more great issues of the Strip!
Cheers, James Eddington

You don’t need much to fill their bellies with this affordable – yet gourmet – dish

Recipe by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Photo by Casey Lessard

Looking for something more romantic? “Take a flight this Valentine’s Day” from our February 2008 issue.

This recipe is intended for a slow cooker. If you do not own a slow cooker, don’t worry. It can be done in the oven; just reduce cook time by one-third and cook in covered roasting pan at 225°F.

You’ll need one pork leg, butt, shoulder blade or roast. It’s your choice. I have chosen a de-boned pork leg.
Note: This recipe (3 lbs) serves 8-10 people.

Ingredients

3 lb. pork (choice of cuts above)
1 tbsp salt and pepper
2 tbsp vegetable oil
2 red onions diced
6 cloves of garlic
2 tbsp chili powder
1 tbsp coriander
1 chipotle pepper in adobo sauce
(Optional. This will add flavour and heat)
1 small can tomato sauce
6 oz smoked hickory BBQ sauce
1 oz cider vinegar
355ml root beer (one bottle)
1 tbsp brown sugar

Preparation
Rub pork with salt and pepper, then sear in a large pan. Once seared, transfer pork into slow cooker. Mix all other ingredients together and pour over pork. Cover and cook on low heat 8-10 hours.
Once cooked transfer pork to cutting board, tent with tin foil and let rest for 15 minutes.
After 15 minutes, take 2 forks and shred pork. i.e. pull pork.
While pork is resting, pour remaining liquid in slow cooker into large pot. Let settle then skim fat off the top. Bring to a boil and reduce and thicken mixture, approx 15-20 minutes. Add pulled pork to mixture and you are ready to serve.

Note: this can be made prior to event and reheat pulled pork in sauce.

I have chosen to serve my pulled pork on a rosemary ciabatta bun with diced onions, avocado, pickled jalapenos’, shredded cheese, shredded lettuce and sour cream. Served with sweet potato fries, and beer of course.
Delicious. Enjoy!

Yes, this year you will actually roast chestnuts on an open fire, and then create a delicious soup

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030
http://www.eddingtons.ca

Chestnut soup

4 cups chestnuts, peeled and skinned
3/4 cup equal parts diced celery, carrots and onions
6 cups chicken stock
1 cup heavy cream
2 tbsp olive oil
2 tsbp butter
pinch garlic
pinch allspice
pinch cinnamon
Salt and pepper to taste

Preheat stock pot on medium heat, add butter and olive oil and sauté until semi-soft. If you want to reduce heat and slow cook, this will draw more flavour. Add roasted chestnut and chicken stock, bring to boil for approx. 15 min. or until chestnuts are soft. Now add 1 cup of heavy cream, garlic, cinnamon, all spice and salt and pepper. Use a hand blender and pureé soup until smooth. If still chunky, boil for another 5 min. and reblend.
Feel free to be creative in garnishing this soup. For example, whisky-soaked cranberries or apricots are a nice touch; shaved roasted parsnips or caramelized bacon and onions would complement this soup.

Note: roasting chestnuts
Preheat oven to 425˚F.
(The following is NOT fun, but worth it in the end:) Use a sharp knife to cut an X into one side of the chestnut to allow the steam caused by roasting to escape; if you don’t do this, the chestnut will explode.
Place each chestnut with the cuts facing up onto cookie sheet. Roast 20-30 minutes or until chestnuts are tender, easy to peel, golden brown in color, and the shells are beginning to open.
Peel nuts when they are cool enough to handle.

Oven-roasted salmon with a zesty mustard and herb glaze
6 salmon fillets OR
1 fresh side of salmon
2 cloves of garlic
2 sprigs fresh chopped rosemary and thyme
splash of white wine
1 tbsp olive oil
4 tbsp grainy Dijon mustard
salt and pepper, to taste
fresh lemon

Combine garlic and herbs in a food processor. Blend for 30 seconds, then add wine, oil, mustard, salt and pepper. Blend for another 15 seconds.
Preheat oven to 400˚F. Use baking sheet lined with parchment paper. Arrange salmon on sheet and spoon mustard mixture over the fillets evenly. Bake for approx. 15 minutes until salmon are done. Note: many people are nervous when it comes to cooking fish. Do not overcook fish; cook until texture is slightly firm; no more. The centre of the fish should be hot, but retain its moisture.

Boursin crab stuffed potato
(A great little side)

In a mixing bowl, combine a wheel of boursin cheese, 1 cup of crabmeat, a pinch of salt and pepper, 2 tbsp of breadcrumbs, and a squeeze of lemon. Mix together.
Cook potatoes. You can used baked, a mini, or a red, whatever. Once cooked and cooled, cut potato in half, hollow out centre, and add boursin mixture. To make it more dense, add potato flesh that was removed to the cheese mixture. This can be made a day ahead; to reheat, place in oven on baking sheet eight minutes prior to salmon.

Chocolate, Bailey’s & Tia Maria café au lait
1 cup whole milk
3 oz Bailey’s
3 oz Tia Maria
cinnamon stick
Pinch ground cloves
1/2 cup sugar
1/2 cup unsweetened cocoa powder
2 cups brewed strong coffee
1/4 cup heavy cream
cinnamon, icing sugar and cocoa for garnish

In medium sized saucepan, whisk together milk, sugar and cocoa until smooth. Bring mixture to a simmer. Add cinnamon stick, pinch of cloves, Bailey’s and Tia Maria.
Simmer for approx. four minutes, then reduce heat to low setting and let steep for 10 minutes.
In a mixing bowl, whip heavy cream and add pinch of sugar. (Feel free to add a hint of vanilla.)
Strain mixture into another pot and add coffee. Bring back up to temperature. Serve immediately and garnish with a dollop of whipped cream. Enjoy!

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030
http://www.eddingtons.ca

You may have heard that onions can kill the H1N1 virus, but that’s just a myth. Still, a warm soup like this is good medicine for your body and soul during cold and flu season…

Caramelized onions
(This is the base for the soup.)

4 tbsp butter
4 tbsp vegetable oil
6 large Spanish onions, peeled & thinly sliced
8 drops Lea & Perrin’s Worcestershire sauce
4 tbsp brown sugar
1 splash water
1 cup red wine (just open a bottle)

In large pot, sauté onions in butter and oil on low to medium heat for approx. 30 minutes, stirring periodically. The slower and longer you sauté your onions, the more flavor and sweetness will be present.
Once onions have softened, add Worcestershire sauce, splash of water and brown sugar. Turn to high heat and let caramelize. Once color is slightly darkened, add approx. 1 cup of red wine to deglaze pot.

French onion soup

2 cups red wine
4 bay leaves
4 cups beef stock
2 cups chicken stock (or more beef stock)
salt and pepper
1 clove garlic, finely chopped
4 slices old bread, toasted and cut to fit bowl
2 cups cheese (your choice; I like a blend of
cheddar, smoked gouda and Swiss)

Once you deglaze the caramelized onions add all ingredients (other than bread and cheese) to same pot. Bring to Boil and then reduce heat to medium simmer. Let simmer for one hour. The longer you simmer and reduce your soup, the more flavours you will have.
Preheat your oven’s broiler. Ladle soup into four French onion soup bowls and place fitted toast into each bowl. If you slightly dunk the bread to ensure it is moist, this will reduce any chance of burning under the broiler. Sprinkle cheese evenly on toasted tops and place bowls onto baking sheet. Place under broiler until cheese has melted golden brown.
Your soup should be bubbling through and around the cheese. Caution: although tasty, it will be hot, so let rest for at least two minutes.
Serve and enjoy!

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030

http://www.eddingtons.ca

Editor’s note: James looks back to fall 2007, when these recipes were first published in the Grand Bend Strip. We’ve revisited it, and this time, you can get a glimpse of how delicious this meal looks (you’ll have to make it to see how great it smells and tastes).

This month, the first real frost brings an unconscious desire for heartier meals. Enjoy the local harvest; we are truly blessed to live in an area full of the riches that our farmers and fields have to offer. Spend some time in the kitchen this season melding the deep rich flavors of the fall.

Butternut squash soup

1 1/2 tsp. olive oil
2 lbs. butternut squash, peeled, seeded and cut into 1” chunks
1/2 cup chopped yellow onion
1 clove garlic
3/4 tsp. ground allspice
2 cans vegetable broth (14 oz. each)

In large sauté pan, heat olive oil, then add squash, onion and garlic. Sauté over medium high heat for 15 minutes or until squash is tender. Add allspice; cook two minutes longer.
Stir in vegetable broth and bring to a boil. Cover; reduce heat to medium low. Cook 15 minutes, or until squash is soft.
In batches, place mixture in bowl of food processor; blend until smooth.
Place in saucepan and keep warm, or reheat as needed.
To serve, ladle warm soup into bowls. Top with one tablespoon spiced cream and a sprinkling of pumpkin seeds.
Serves four. Multiply recipe for larger quantities.

Spiced cream

1/2 cup light sour cream
1/2 tsp. ground allspice
1 1/2 tsp. real maple syrup
1/8 tsp. ground cardamom
(A shot of Captain Morgan’s Spiced Rum wouldn’t hurt)


Combine light sour cream, allspice, maple syrup and cardamom in bowl; mix well.
Cover and chill in refrigerator until ready to use.

Pumpkin seeds
1/2 tsp. olive oil
1/4 cup pumpkin seeds
1/2 tsp. garlic salt

Heat olive oil in small sauté pan for one minute. Add pumpkin seeds and garlic salt; sauté over medium heat for three minutes or until seeds are toasted and fragrant.

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030 http://www.eddingtons.ca

Photos by Casey Lessard

With fall’s arrival, it’s a good time to celebrate the food that falls from the trees in your backyard: pears. Here, James presents two delicious recipes that take advantage of a fruit you can easily find in Ontario, and possibly right at home; if you don’t have a pear tree, perhaps a friend does. The season is short, so enjoy these recipes soon!

Pear and Brie tart

Puff pastry
Cream cheese
Brie cheese
Fresh Ontario pears
Butter
Brown sugar
Heavy cream

Cut puff pastry into triangle sized pieces. Spread out triangles, leaving at least one inch between triangles. Bake on a parchment-lined baking sheet for 10-15 minutes until light golden in colour. Pastry will have tripled in size. Let cool for ~10 minutes.
Cut or peel apart triangles horizontally along the centre of the pastry. Set aside top piece.
Spread cream cheese on bottom piece.
In sauté pan on medium to low heat, add 2 tsp of butter and 3 tsp of brown sugar. Thinly slice pears and add to pan. Cook for 7-10 minutes until pears are relatively softened. Remove pears and layer over cream cheese covered pastry.
Add a splash of heavy cream to sauté pan to create a sauce from sugar, butter and cooked pear juices.
On top of pears, add a wedge of brie. Transfer back to oven until Brie has softened 5-7 minutes. When ready to serve, place bottom pastry piece (with layers of cheese and pears) on plate. Put top piece of puff pastry on the angle opposite of bottom piece. Quickly reheat sauce in sauté pan and drizzle over top piece.
Ice cream and fresh berries make a wonderful garnish.

Parsnip and Pear Soup

1 onion, diced
1/2 stalk of celery, diced
3 lb. parsnip, diced
2 lb. fresh Ontario pears, diced
garlic, minced
white wine
heavy cream
8 cups chicken stock
fresh herbs
(basil, thyme and bay leaf)
honey or sugar
35% cream
butter

In large stock pot, add 1/4 lb. of butter, then add onions and celery. Sauté over medium heat until soft (10 min), stirring periodically. Add parsnips, pears, minced garlic and 8 cups of chicken stock. Bring to a boil. Reduce heat and simmer for one hour. After the hour, add basil and thyme to liking.
Bring soup back to boil and add 1 cup of 35% cream and blend with hand mixer until smooth.
At this point, taste soup; if it needs more seasoning do so. If it’s bland, add a little salt. If not sweet enough, this is the time to add honey and or sugar. Once added, bring soup back to boil and reblend. Then add bay leaf and let rest or serve immediately. Soup can be refrigerated for up to three days.
Freezing this soup: if you plan on making a large batch and freezing, omit the heavy cream and add when reheating.

Simple, easy and tasty, the joy of Ontario’s pears.

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter, 519-235-3030
www.eddingtons.ca

Photo by Casey Lessard

I chose these recipes for the similarity in ingredients. This will make your shopping easier and will reduce any waste. Both recipes can be a staple or a small part of many other recipes. The acidity of the tomatoes allows a full seven-day week of safe refrigerated storage.
Chef’s note: fortunately, our busy restaurant turns over all of our sauces, raw product, prepared products and fresh produce on a daily basis. At home it is different. Keep this in mind when creating recipes and plan ahead. Limit grocery lists to products that you will actually use and products that can be used in several different recipes.
For example: Take all ingredients featured here in this article and pair them with another meal. Plan these meals throughout your week for variety and, in no time, cooking will become less of an effort and more of a joy.

Naan bread pizza with fresh seasonal vegetables

Naan bread is a great alternative for homemade pizza. Naan bread is a popular Indian/Asian flat bread used for many applications. You can purchase naan bread at most grocery stores.

Ingredients
Naan bread
Tomato sauce (see recipe attached)
Bell peppers, thinly sliced & sautéed in oil.
Zucchini sliced in rounds, lightly seared.
Red onions diced, lightly seared
Italian herb tomatoes (see recipe attached)
Mozzarella/feta cheese (shredded)
Chicken and/or chorizo sausage (optional)

Place naan bread on a flat baking sheet. Coat naan bread with a light layer of tomato sauce (use attached recipe or store-bought tomato sauce). Remember, this is pizza; it’s supposed to be easy! Layer with your favorite toppings.
The photo shows grilled zucchini, sautéed red bell peppers, Italian herb tomatoes and red onions; a great vegetarian option. Blackened chicken or chorizo sausage complement these ingredients well.
Sprinkle a generous amount of shredded mozzarella cheese. To really give this pizza a kick, mix mozzarella with feta cheese.

Simple tomato sauce made from scratch

Ingredients
2 tsp butter
1 shot olive oil
1/2 onion, minced
1/2 celery, finely diced
10 ripe tomatoes, diced
or 1 large can of diced tomatoes
2 tsp minced garlic
1/4 cup brown sugar
10 wiggles of worcestershire bottle
1/2 handful chopped fresh basil
and oregano
Splash of red wine
1/2 cup water (chicken or vegetable
stock will give tomato
sauce more complexity)

This is the easy part; sauté minced onions and celery on medium-low heat in butter and olive oil for ~15 minutes. Add garlic and sugar, let caramelize two to four minutes. Add remaining ingredients and bring to boil. Once boiling, reduce to low heat and let simmer for minimum of 1 1/2 hours, stirring periodically (if you find mixture is getting too thick, add a splash of water to thin out). Once all ingredients have softened, purée to desired consistency with hand blender. Let cool and store covered in refrigerator. Will last up to eight days, and can be used for many applications.

Italian Herbed Tomatoes

Essentially you will be making your own basic bruschetta. It can also be used as a tapenade, a welcome addition to a fresh lunch wrap or key ingredient in a fresh tossed pasta.

Ingredients
10 Roma tomatoes (cut in half, seeded,
& diced in to fingernail size bits)
3 single cloves of garlic, minced
2 tbsp white sugar (or 3 tsp honey)
Diced fresh basil and oregano (to taste)
Splash of balsamic vinegar (must be Modena and 6 % acidity)
Salt and pepper to taste
Hearty splash of olive oil.
1/4 red onion, diced
Optional: diced sundried tomatoes add a nice dimension to mixture.

The really easy part: Mix all ingredients together in large mixing bowl. Transfer into container and store in fridge. Will last up eight days if stored properly.

Wine Selection for Pizza
Masi Tupungato, Passo Doble, (Argentina)
Medium deep cherry colour; spice, vanilla and black cherry aromas; full bodied, rich and sweet with a long finish.

Taste of Huron
August 24-30
Full list of dinners, workshops, and other events: http://www.tasteofhuron.ca

Food for Thought
Dinners at Huron County restaurants
$35 per person (excluding alcohol, taxes and service) Book through host restaurant.

Tuesday, August 25
7 to 9 p.m. – Hessenland
$35 – Reserve: 1-866-543-7736
Tasting and discussion with Pelee Island wine master Walter Schmoranz. Features dishes paired or prepared with Pelee Island brand wines.

Wednesday, August 26
7 to 9 p.m. – Eddington’s
$35 – Reserve: 519-235-3030
Evening with author Jennifer McLagan, winner of the 2009 James Beard Cookbook of the Year for Fat: An Appreciation of a Misunderstood Ingredient, with Recipes.

Friday, August 28
7 to 11 p.m. – Bayley’s Barn, Hensall
$20 – Corn and Pig Roast
Corn, pork, baked beans, fiddle music and square dancing.

Two-time James Beard Single Subject category award winner for Bones (2005) and Fat (2009), Jennifer McLagan is also the 2009 winner of the James Beard Cookbook of the Year for Fat. McLagan will join James Eddington for a meal consisting of her recipes August 26.
Casey Lessard (a strict vegetarian, by the way) spoke with McLagan about her views on food.

CL: How did you get inspired to write about bones and fat?
JM: I’d done a small piece for a magazine on bones, and my agent thought it could develop into a larger idea. I liked the concept because I had worked for a long time as a food stylist and was doing a lot of boneless and skinless meat, and it drove me crazy.
Bones were fascinating because they’re taboo. Everyone’s buying everything boneless and it seemed the right topic because it could be more than just a cookbook. Bones appeal to the primal sense in man, and there’s a lot of history attached to it.
When I was with my editor in New York, someone asked me what I was going to do next, and I joked that I was going to do a trilogy: bones, skin and fat. I was joking, but when I thought about fat, that was another topic that interested me. Fat is where the flavour is, and it was a topic no one was touching other than no-fat or low-fat. But it was a hard book to sell (to publishers), and it was a Canadian publisher that picked it up.
To me, it’s about writing something that is interesting and saying something that needs to be said, contributing to culinary knowledge.

CL: What do your books contribute to the modern eating culture?
JM: In the last five years, food has become a political topic. People got lost; they got disconnected from their food in lots of different ways: in the source of it, but also how to make and cook it. That’s what’s made a mess of people’s diets and health. I want people to think about what they’re doing and eating. Food is vital to our culture, and I want people to understand that something like fat isn’t bad just because the media tells you it is. Fat’s a very important part of your diet and it won’t kill you.

CL: What are you trying to argue in Fat?
JM: That the low-fat, no-fat thing was pretty much wrong and it did us more harm than good. We need a mix of different things, including fat, in our diet. Our brains are made of fat. There are a lot of vitamins that are only fat-soluble. They put vitamins in low-fat milk, which is a waste of time because those vitamins require fat.
If you put fat into your diet, you’ll probably actually lose weight. It not only makes it very tasty, but it also makes it very satisfying. You’ll eat less of something that’s better for you instead of eating empty carbohydrates.
If we all just ate a normal, regular diet, we’d all be a lot healthier.
Essentially, Fat is a cookbook, so I’m showing people how to cook with fat and how it’s a good medium to cook in and how they can get their hands on fat.

CL: Why is it important to cook with animal fat?
JM: Animal fats are better to cook with than vegetable oils because animal fats have a better balance of Omega-3s and Omega-6s. They’re also very stable. What you do with fat when you cook is you heat it up. Highly polyunsaturated (vegetable) fats break down and become rancid very quickly. A lot of oils we buy in bottles are already rancid but you can’t tell because of the way they’re being processed. With an animal fat you can tell straight away if it’s rancid.
Bones are also something we think is too much work. But there’s lots of great stuff about cooking with bones. You get collagens and gelatins, which are good for you, but you also get a wonderful base for a sauce. When you braise on the bone, you get this wonderful, unctuous sauce that has all the flavour and goodness in there. Bone marrow is an extremely good source of unsaturated fat. All this stuff is good for you, but we’ve forgotten that. We’re not willing to do any work to get our food, and that’s a shame.

CL: The next book you’re doing is about the oddities of food.
JM: I’m calling it Odd Bits – what to do with the rest. These are the second cuts. Every cookbook uses the prime cuts, like chicken breast and tenderloin. They’re good, but sometimes they have less taste than pieces like the brisket or the neck or the shoulder. People don’t use those cuts anymore because they don’t know how to deal with them. I’ll also cover parts that people are scared of, like brains, kidney and liver.

CL: How do you think that book will be received?
JM: I think it needs to be done. It’s very hard to find any sources for what to do with these parts. What do you do with liver and how do you tell whether it’s good or not? What can you cook with it? How do you handle it? Brisket makes wonderful gravy and hamburgers. Get that information out for people so it’s out there.

CL: As a world traveler, do you find the Europeans are adopting the bad habits of North Americans?
JM: I spend a lot of time in France, and while there’s a certain generation that still eats real food from markets, and you can get raw food in the supermarket, that’s changing with the younger generation. The older generation sits down at a table with smaller portions, while the younger generation eats fast food and there’s a rise in obesity. In England, there’s a lot of fast food, and it’s a huge problem. In North America, we’re swinging back the other way. Especially in the cities, there are a lot of people eating the 100-mile diet. People are looking locally, and this is all good.

CL: Why should people buy your book, Fat?
JM: I want people to realize that fat’s not a four-letter word. Fat’s good for them, it’s essential, and best of all, it’s tasty.

Jennifer McLagan’s Fat: An Appreciation of a Misunderstood Ingredient, with Recipes is published by McClelland & Stewart.

James Eddington’s signature gazpacho is easy and perfect on a hot day

Recipe by James Eddington
Eddington’s of Exeter, 527 Main Street, Exeter, 519-235-3030 – www.eddingtons.ca

Eddington’s Gazpacho

1 cup red onion
1 cup green pepper
1 cucumber
1 cup peeled tomatoes
(all above fine-medium chopped)

2 tsp diced garlic
1/4 cup tomato paste
3 1/2 cups tomato juice
1 fresh lemon squeezed
1 sprig thyme
1/4 cup extra virgin olive oil

Cayenne and salt and pepper to taste

This is EASY!
Mix all ingredients in large bowl. Blend 1/2 to 3/4 of mixture in food processor. Transfer all ingredients back to serving bowl. If you desire a sweeter flavour, add honey.
Let rest in refrigerator over night. Will last 3 days in fridge.

Great to garnish with torn bread chunks or fried leeks mixed with shredded cucumber.

Grilled pork loin chop with smashed cherry and Cabernet reduction

Recipes by James Eddington
Eddington’s of Exeter, 527 Main Street, Exeter, 519-235-3030 – www.eddingtons.ca

Photos by Casey Lessard

Grilled pork loin chop with smashed cherry and Cabernet reduction
Ingredients:
Centre cut pork loin chop (Ontario) – marbling in the meat is good!
1 cup pitted fresh cherries
Generous splash of Cabernet Sauvignon
Dash of balsamic vinegar
1 tsp honey
1/4 roasted red pepper
1/4 finely diced red onion
2 tsp butter Garlic, salt and pepper to taste
Fresh rosemary
Generous splash of Cabernet Sauvignon (red wine)

Marinate pork tenderloin with chopped garlic, salt, pepper and fresh rosemary. Grill on medium heat until just a hint of pink. Remove pork and cover in tinfoil and let rest about five minutes. In a saucepan, heat butter and add red onion and red pepper. Sauté until soft. (Low heat to sweat out flavour). Once soft, turn heat to high, and add cherries and remaining ingredients until mixture is reduced by half and has started to thicken. Slice pork on the bias or leave whole (as pictured) and drizzle with smashed cherry sauce. Served with smashed potatoes and fresh seasonal vegetables.

Garlic smashed potatoes
In a sauté pan, smash last night’s baked potato leftovers with a fork, and add equal parts butter, white wine and heavy cream. Add a teaspoon of chopped garlic, and salt and pepper to taste. Reduce until liquids have soaked into potatoes. Should be soft, steaming hot and delicious. To make variations, experiment by adding Parmesan cheese, chives, fresh herbs, etc.

Wine Pairing
Mission Hill (British Columbia) Cabernet Sauvignon. This wine is medium-full bodied, with: ripe blackberry and cassis aromas; cedar mocha, mint and smoke taste; and a long firm finish.

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca

Photos by Casey Lessard

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First off, I must thank my Dad for any barbecue skills I have acquired! Put him in the kitchen and it’s a disaster, but throw him outside to the Q and it’s perfection. This is an inherited process that can take up a good chunk of an afternoon, accompanied with cold beers and a Cuban cigar. But only after the lawn has been cut!
Choose the right cut of ONTARIO beef! Rib and loin are best for the barbecue; the meat is tender. My personal favorite is the rib eye steak.
Cheers, James Eddington

Picking the best cut
Make sure the meat is a medium red color, not too pale or too bright of a red. Make sure the meat is marbled with some fat. You should have streaks of fat running through the meat.

Marinate your steak
Rub steak with olive oil, sprinkle with granulated garlic and steak spice. Don’t be scared of the garlic. Rub mixture into steak. The longer the rub has been applied the more flavors the meat will take on.

Make sure steak is at room temperature before it hits the grill (an oiled grill will produce better grill marks).

Grilling
Make sure barbecue is pre-heated; 500F is good. Don’t over-flip or prod your steak. Two turns is enough! Turn steak at 45º angles to achieve diamond markings. Depending on doneness, 2-5 minutes between turns.
Feel free to lather your steak with barbecue sauce or your desired condiments. If marinated properly, this won’t be necessary!
Final stage: let your meat rest. Take off barbecue or turn off and move to cooler spot. This allows juices to flow out from centre and continue cooking.

How do you like it done?
Very rare: Hot on the outside, raw on the inside and the meat will be sort of wobbly. Final temperature reading should be 100°F.
Rare: Red, cool to warm center and the meat will be soft and spongy. Final temperature reading should be 120°F.
Medium rare: Red, warm center and the meat will have a springy firmness. Final temperature reading should be 126°F.
Medium: Hot, pink center and the meat will have a less springy firmness than medium rare. Final temperature reading should be 135°F.
Medium well: Slight color, cooked throughout and the meat will feel firm. Final temperature reading should be 145°F.
Well done: The meat is gray-brown throughout and very firm and unyielding. Final temperature reading should be 160°F.

How do you know it’s done?
Using your hand, touch your thumb to the finger required as follows. With the other index finger, press on the palm below the thumb (see photo):
Rare: Whole hand stays loose
Medium rare: Thumb to tip of index finger
Medium: Thumb to tip of middle finger
Medium well: Thumb to tip of ring finger
Well done: Thumb to tip of pinkie finger

Always cook your meat one stage below your desired result. For example, if you want a medium rare steak, cook it closer to rare. Why? Because the final process is to let your meat rest for ~3-5 minutes. It will continue to cook at this stage.

Enjoy!

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca

Photos by Casey Lessard

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Radicchio Salad

1 head roughly chopped or torn radicchio
1/4 red onion finely sliced
1/2 cup mandarin oranges
1/2 cup quartered strawberries
1/2 cup crumbled feta cheese
1/2 yellow pepper, sliced
Slivered pecans (optional)

Toss all ingredients together and drizzle with dressing.

Balsamic Dressing

This recipe is a generic balsamic dressing that can be used with many different applications and be seasoned to pair with many different salads or dishes.
Take equal parts of olive oil and balsamic vinegar. Note: always buy balsamic vinegar which label states it is from Modena with 6% acidity. If is doesn’t, do not buy it!
Mix equal parts with Dijon mustard to bind dressing. The more you add the thicker the dressing will become.
The rest can be up to you. For example, if you like it sweeter, add honey! If you like it to burst with flavour, add fresh basil or oregano. If you like it tart, add lemon. Raspberries give it a fresh fruit appeal. Have fun with it, but make it truly your own!

Green pea and cucumber shooters (chilled soup)

1 English or field cucumber
2 cups green peas
2 cups vegetable stock
1/2 red onion chopped
1 green onion chopped
1 tbsp vegetable oil
2 sprigs fresh mint
Honey, garlic and salt & pepper to taste

In a frying pan, sauté chopped onions and garlic for ~10 min. on med. heat. In sauce pan, bring vegetable stock to boil. Add cucumber, peas, honey, salt and pepper. Once onions and garlic are sautéed, add to mixture. Keep cooking on medium heat for ~15-20 min. or until soft. Blend with hand mixer.
Once smooth, refrigerate and serve when cooled. Great presentation is in shooter glasses, a nice refreshing start to a summer BBQ.

Hayter’s BBQ turkey with a tropical flare

2 large turkey fillets/tenderloins
1 lemon
1 lime
1 orange
2 tbsp Montréal chicken spice
1/4 tbsp vegetable oil
Smoked hickory BBQ sauce to taste

In large mixing bowl, add vegetable oil to turkey tenders. Squeeze, dice and shred lemon, lime and orange to mixture. Add Montréal chicken spice and barbecue sauce to mixture. Mix very well. Transfer into large Zip-loc bag and refrigerate overnight.
Barbecue on medium/low heat for ~8 min. per side.
Serve with sundried tomato pesto risotto and fresh seasonal vegetables.

Recipe by Janet Erb

Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca

For those who have been to the restaurant, you may recognize the familiar face of Janet Erb. Well this time she is really putting a smile on our faces. After proofreading my recipes for the Strip newspaper, she said she really didn’t like my strawberry dessert.
Once I got my head bent back into shape, I tried her strawberry white chocolate mousse cake and had to agree that Janet’s tasted better. So we must be thankful I have someone to proof my spelling, and thank Janet for this delicious recipe.
Enjoy, James Eddington

Photos by Casey Lessard

If you have missed some of James’ recipes, visit James’ recipes from Strip in the Kitchen.
Don’t miss a single recipe. Subscribe to the Strip today!
For strawberries, the editor recommends The Strawberry Place near Thedford (a plug for the family).

Short bread crust
1/3 cup melted butter
1 ¼ cups shortbread cookies

Combine butter and cookie crumbs well and press evenly in bottom of ungreased 9” spring form pan. Chill for one hour.

White Chocolate Filling
1 envelope unflavoured gelatin
1/3 cup water
8 oz cream cheese, softened
½ cup sugar
6oz white chocolate, melted
2 egg whites (at room temp.)

Sprinkle gelatin over water in small saucepan. Let stand for one minute. Heat and stir on low heat until completely dissolved. Cool slightly.
Beat cream cheese and sugar in large bowl until smooth. Add chocolate. Beat well. Add gelatin mixture. Beat well.
Beat egg whites with clean beaters in medium sized bowl until soft peaks form. Fold into cream cheese mixtures in two batches.
Beat whipping cream in separate medium sized bowl until soft peaks form. Fold into cream cheese mixture. Spread evenly over crust. Cover. Chill at least six hours. Overnight is best!

Strawberry Topping
1 lb medium-sized strawberries, hulled and halved lengthwise
1 tsp unflavoured gelatin
½ cup cranberry cocktail
2 tbsp grenadine

Leaving cheesecake in pan, arrange strawberry halves, cut side down, in single layer on top.
Sprinkle gelatin over cranberry cocktail and grenadine in small sauce pan. Let stand for one minute. Heat and stir on low heat until completely dissolved. Cool. Stir. Carefully pour over strawberries to cover completely.

Chill for three hours or until firm. Remove from pan onto serving plate. Cut into 12 wedges, and enjoy.

Looking for a way to use fresh asparagus? Here’s your answer.

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca

Photos by Casey Lessard

The following recipes will serve 2 people. Grasshopper beer is excellent with this dish. If you prefer wine, a Riesling traditionally pairs best with the curry flavour. Personally, I enjoy a red wine with my entrée: a Shiraz would pair very well. Medium bodied with lots of flavour and would not over power the taste of the Chicken. I would stay away from a full-bodied red and save for another night when beef of lamb is your main.

Shrimp Sautée
Set a medium sized skillet or wok on high heat and add butter. Once the butter has melted, add garlic, wait 30 seconds and add shrimp.
Once shrimp color starts to turn pink add tomatoes and whisky. Add a pinch of salt and pepper and let whisky reduce.
Once reduced, serve on a bed of greens with fresh lemon wedges.
Tasting Note: To add more flavour, marinate diced tomatoes in Italian seasonings, for example basil and oregano. Parmesan cheese will also help thicken sauté if you were a little heavy on the whisky.
Pairing note: Pinot Grigio will be crisp and clean, bringing out the flavour of the shrimp and garlic.

Lemon chive chicken, served with curried basmati rice and fresh seasonal asparagus.

Lemon Chive Chicken
In medium-sized mixing bowl, add olive oil, white wine, chopped tomato, Montréal chicken spice, 1/2 of lemon, 1/2 of lime (save other 1/2 for garnish), 4 chives diced small (save other 4 for garnish). Mix ingredients well, then add chicken breast. Cover and let marinate for a minimum of 3 hours. Overnight is even better!
Cooked chicken breast at 400F on pie plate or small roasting pan (line pan with parchment paper to avoid burning the bottom). Cook for app. 25 minutes. To check chicken, insert one sleeve of tongs into under side of breast and make sure juices look clear (no trace of pink is left in the poultry). Do not over cook. In a separate skillet, add 1 tsp of butter, 2 tsp of chopped tomatoes, pan dripping from chicken, rubbed thyme and orange brandy liqueur. Let reduce until desired thickness. Serve!

Curried basmati rice
In medium sized pot, sauté onions and garlic. Once sautéed, add curry powder (keep stirring), and slowly add basmati rice to mixture. Make sure all of the rice is glazed with curry mixture. Slowly add stock and bring to boil. Once boiling, stir once more and then reduce to low heat and cover. Let cook for app. 20 minutes. Stir occasionally. After 20 minutes, check to see if rice is done. If almost cooked, take off heat and let rest, fluffing with a fork before you serve.

Fresh Asparagus
Depending on size, you should get 4-6 asparagus per person. (The photo shows green beans.)
This is SO EASY. Cut off woody stem, add to non-stick ban with app 4 oz of water. Bring to boil. Once water has evaporated, serve.
Want more flavour at the last moment? Add butter, salt and pepper to taste.
Tasting note: Right before you serve you can add butter or olive oil and any of your favorite seasoning to asparagus.
Make sure when serving your final dish, drizzle reduced sauce from chicken on the asparagus!

Pork tenderloin with a balsamic and honey reduction, served with garlic smashed potatoes and sautéed peppers

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca

Pork tenderloin
Clean silver skin off tenderloin.
Rub tenderloin with chopped rosemary, fresh pressed garlic and sea salt.
In hot oven safe pan, sear tenderloin in vegetable oil for about 45 seconds per side.
Put tenderloin in 400° oven for 20 minutes. Once tenderloin is cooked, let rest for another 5-10 minutes.
Tenderloin then can be sliced to desired thickness.
Note: pork tenderloin should have a hint of pink. Do not over cook!

Balsamic in honey reduction
In a small pot, add 4 oz of balsamic vinegar, 4 oz of beef stock or demi-glace (you can substitute with chicken stock if necessary), and 1/2 cup of red wine. Bring to boil, then reduce to medium heat simmer. Let reduce for app 15-20 minutes.
Once reduced, add honey. Add small amounts until desired sweetness is reached.
This reduction will last one week refrigerated and can be drizzled over sliced pork tenderloin at time of plating.

Garlic smashed potatoes
This is a great way to use leftover potatoes, whether baked, roasted, or boiled.
In large skillet pan, use a fork to smash precooked potatoes (with skins on or off).
Over medium heat, add 2 tbsp. of butter, 1 tsp. of fresh chopped garlic, 3 oz of 35% cream, parmesan cheese and fresh chopped herbs (which ever herbs tickle your fancy – cilantro, thyme, oregano, basil, etc.) For added flavor, white wine is always a nice addition, but don’t go crazy; 2 oz is plenty.
Cook in pan until hot and liquids are cooked off and fully absorbed into potatoes.
(You can use these potatoes as a base to put your entrée on, which is doubly good because it can keep your main dish hot for a longer period of time and gives excellent height for presentation.)

Sautéed peppers
Using a mixture of red, yellow and orange peppers, cut into medium-sized triangles, and sautée on low to medium heat with a splash of olive oil and fresh sea salt. Do not rush; let your peppers cook slowly to maximize the sweet flavors.

This is a healthy, heartwarming and mouth-watering dinner to “beet” the winter blues.

Roasted rack of lamb accented with a white bean puree and raw beet salad

Recipes by James Eddington
Eddington’s of Exeter
527 Main Street, Exeter
519-235-3030 – www.eddingtons.ca

Photos by Casey Lessard

Rack of Lamb

Marinate rack of lamb with fresh garlic, rosemary and sea salt.
Bake in 375ºF oven for 25-30 minutes.
Remove from oven and cover in foil (let lamb rest for about 10 minutes).
Take pan drippings and sear with 1 oz of red wine, splash of balsamic vinegar, 1 tbsp of Dijon mustard, 1 tsp of honey, and about 1/4 cup of diced peppers and/or tomato.
Carve rack of lamb along bone lines about 3/4 of the way through. Pour sauce (pan drippings) over cut lamb once plated.

White Been Puree
(can be made a day ahead)
This is a great substitute for potatoes. High in protein, fiber, magnesium, potassium, and iron.

Soak one cup of white beans in four cups of water overnight.
Sautée one white onion, 1/2 stock of celery, and three cloves of garlic in butter or oil.
Add about 2L of water (chicken stock or vegetable stock adds extra flavor), bring to boil then add pre-soaked beans.
Boil for at least two hours or until beans soften.
Add pinch of sugar, salt and pepper to taste.
Drain remaining water/stock.
Mash (just like potatoes) or purée in blender once cooled.
This can be refrigerated for up to two days. It actually has better consistency once refrigerated.
Re heat in sauté pan with 1 oz heavy cream, garlic, salt and pepper to taste. (Will look and feel like whipped potatoes)

Raw Beet Salad
(can be made day ahead)
High in B vitamins, beets are a natural blood cleanser and very colorful for presentation.

Julienne (Cut into long thin strips) four large beets and two large carrots. You can also put through food processor or grate.
In large bowl combine 2 oz rice wine vinegar, 1 oz balsamic vinegar, 3 oz apple juice, juice squeezed from one lemon, and honey to thicken (add small amount of honey at first, and add more if too bitter, until desired sweetness is met), whisk together and mix beets and carrots to mixture. Let sit for at least an hour in fridge; overnight is best.
Adding sun-dried cranberries, dried apricots etc., gives extra flavor and depth to salad.

December is a festive but busy month as we begin the holiday season. Crowded stores, shorter tempers and just a lot to get done in one month. Let’s not forget that December is a month to celebrate with friends and family and remember what we are thankful for. These two recipes work great together to help warm your spirit and soothe the mind. Very easy and great to share with Christmas guests or alone, just to take the edge off.
Cheers,
James Eddington, Eddington’s of Exeter
527 Main St S., Exeter – 519-235-3030
“Your Christmas headquarters”

1 cup – softened butter
2/3 cup – granulated sugar
1/2 tsp – almond flavouring
2 1/4 cups – flour
1 cup – shelled pistachios
1/2 tsp – ground cardamom or cinnamon

(Note: Food color can be added to first step for Christmas theme or melted white or dark chocolate can be drizzled over cookies at the end.)
Mix softened butter and sugar in large bowl. Add almond flavouring. Stir. Add flour, cinnamon/cardamom and 1/2 cup pistachios. Dough will be dry; mix with hands until flour is blended. Pack and form into 2 rolls, each about 1-2” in diameter.
Spread 1/2 cup pistachios over wax paper. Roll dough in pistachios to coat completely. Wrap in wax paper. Cover with plastic wrap. Chill for a min of 4 hours.
Cut into 1/4” slices. Arrange on ungreased cookie sheets. Bake on centre rack in 350F oven for approx. 10-15 minutes, until edges are golden brown. Let stand five minutes then remove onto open racks to cool.

4 cups – natural pressed apple juice
1 – large cinnamon stick
1 tsp – sugar (honey can be substituted)
2 bags – Orange Pekoe tea

Combine apple juice, cinnamon and sugar in pot. Bring to boil and remove from heat.
Add tea bags and cover. Steep for seven minutes.
Remove tea bags. Strain liquid into coffee mugs or decorative glasses.
Serve with orange slice and garnish.
Enjoy with your shortbread.

Apples partner well with cheddar and here the cheese is built right into the crust. For another variation, use your favourite crust recipe and top with apple crisp topping.

From Ontario Apple Growers. Serves six.
 
Cheddar Crust:
2 1/4 cups all-purpose flour
3/4 tsp salt
1/2 cup vegetable shortening
1/4 cup cold butter (cut into small pieces)
1 3/4 cups old cheddar cheese
5 to 6 tbsp ice water

Apple Filling:
6 cups sliced peeled harvest apples
1 tbsp lemon juice
1/3 cup granulated sugar
1 tbsp all-purpose flour
1/2 tsp cinnamon
1 egg yolk
1 tsp milk

In large bowl, combine flour and salt. With pastry blender, cut in shortening and butter until mixture resembles fine crumbs. Stir in cheese. Stir in water a little at a time until dough holds together. Press into 2 round disks; wrap with plastic wrap and chill 30 minutes.
Meanwhile prepare filling: In large bowl toss apples and lemon juice. In small bowl, combine sugar, flour and cinnamon; stir into apples.
On lightly floured surface, roll out pastry for bottom crust to 1/8-inch thickness. Place in 9-inch pie plate; trim edge even with rim. Roll out pastry for top crust, cutting steam vents. Add filling to bottom crust, place top crust over apples, trimming to 1/2-inch over the edge. Tuck overhang under edge of bottom crust and finish edge as desired. In a small bowl, beat together egg yolk and milk; brush top of pie with mixture.
Bake on bottom rack in a 425°F (220°C) oven for 15 minutes then reduce temperature to 350°F (180°C) and bake for about 40 minutes or until apples are tender and crust is golden brown.

View from the Strip
By Casey Lessard

Erryn Shephard of F.I.N.E. asked me the other day what I like to eat. I struggle to respond, but here goes. I love pizza and fries, a good burger, pasta, Indian-style food, burritos, and chocolate. Lots of chocolate.
One catch, though. I’m vegan, which means I don’t eat animal products. So my pizza has no cheese, my burger is a veggie burger, and my chocolate is dark chocolate. And while we’re at it, let’s talk organic and local.
It’s not easy shopping or eating out as a vegan, I must admit. There’s not a lot of pre-packaged food for me to eat, and restaurants often struggle with the concept (although some, like the ones featured in this issue, are eager to experiment). So, against all odds, I’ve learned to cook. And I like it.
I love eating high quality, local and organic vegetables, and finding creative ways to use them. I wasn’t always this way. Five years ago, I was on my way to being overweight, and I didn’t like vegetables that had funny names. It’s not my mom’s fault. You can ask her.
Now that I’ve discovered real food (thanks to Anjhela’s insistence), I don’t know what I would do without it. I’m sure our restaurant friends at F.I.N.E., Hessenland, and elsewhere would agree.
Good food is all around us, and we’re lucky to live surrounded by such abundance. If we don’t appreciate it, it won’t be here forever. I suggest you take a cue from the people at Sunnivue in Ailsa Craig, and embrace real food while you can. This is a great season to eat local food, so what are you waiting for? Aren’t you hungry yet?

Alternative View
By Anjhela Michielsen

Somewhere between 1500 and 3000 miles (or 2400 to 4800 km) is the average distance your food has travelled to land on your plate (Leopold Center for Sustainable Agriculture, Iowa State University). And the numbers are climbing. In our modern era, these may not seem astonishing because we have come to accept and reap the benefits of a globalized market. It is not shocking to see produce stamped with the words Product of Mexico, Israel, Peru or, most frequently, U.S.A.. With most shoppers concerned about the price of their food, few care where the produce is coming from.
This is slowly changing. Our food security is diminishing, and our concerns about the environmental impact of imported products are growing. These concerns include: pesticide and herbicide use; genetically altered crops; fuel consumption due to transportation; and human and animal rights concerns. As a result, some people are looking for alternatives to the supermarket shelves.
In 2005, B.C. couple, Alisa Smith and James MacKinnon decided to try something that is now coined ‘The 100 Mile Diet’. They committed to eating within a 100 mile radius (160 km) of where they live for one year. They have since written a book recording their journey and findings called The 100 Mile Diet – A Year of Local Eating. They found many environmental, social and health benefits from their experiment, and have since continued with their commitment and challenging others to follow their example.
The environmental benefits to eating locally are the most obvious: as confirmed by Iowa State University researchers, regional diets decrease fuel consumption by up to 20% as opposed to typical North American diets. There are many other reasons that eating locally benefits the consumer individually: an increase in taste because of freshness; direct connection to the farmer and their farming practices; support to local economies and consumption of less processed and packaged food, leading to weight loss and better overall health.
We are privileged to live in one of the most prosperous farming areas in the world. When you really think about it, there is a lot you can get within 160 km of where we live. There are many resources right under our noses, like the Grand Bend and Pinery farmers markets, the Sunnivue organic farm – featured in this issue – and all of the various local farms that are too numerous to count. You don’t have to drive far to start seeing farm after farm. We even have wineries for wine lovers out there.
It may take some creativity and a little more thought, but eating a local diet is highly beneficial for the environment, the local community and personal health.
If you decide to take up The 100 Mile challenge or have already, the Grand Bend Strip wants to hear about it!

Editor’s Note: The book is available at The Currant Organic General Store on Parkhill’s Main Street.

Photos and story by Casey Lessard

If you’re thinking of eating local food, but don’t feel like cooking, the seven area restaurants that are dining partners with the Grand Bend Farmers’ Market can help.
The farmers’ market’s Simply in Season dining partnership is halfway through its second year, and diners can enjoy a meal including seasonal items with produce from the market. Among the partners are F.I.N.E. A Restaurant, The Schoolhouse Restaurant, Aunt Gussie’s, The Colonial Hotel, Back ‘n Time Diner, Paddington’s, and Hessenland. Each restaurant will feature at least one recipe from the Simply in Season cookbook published by the Mennonite Central Committee three weeks this summer.
“We want as many people as possible who prepare food to think local,” says market manager Christine Bregman. “We want the consumer to be both the customer and the professional preparing the food.”
“This year I changed it a bit to something I could give in our breadbasket,” says F.I.N.E. owner Erryn Shephard, whose restaurant is next featured August 27 to September 2. “I did strawberry soup from the book, and a lemon thyme bread so people could get a sampling from it.”
When possible, restaurants are asked to purchase their raw materials from the farmers at the market. For F.I.N.E., it’s an extension of a policy to aim for local food whenever possible.
“We get our meats from Metzger’s, a great butcher,” Shephard says. “It’s an old German family. It’s an awesome place. This summer, Metzger’s has a cold-smoked pork chop, and we’re selling the heck out of it, with caramelized onions and pineapple salsa. Then we get our perch and pickerel just down the road here from Forbes, where we get our corn, too.”
Being able to access large quantities of local food is a challenge for Hessenland, which increasingly relies on the banquet business.
“It’s challenging to source a lot of stuff locally because of quantity and consistency,” says Frank Ihrig. “When you’re cooking for 200 people, I can’t say I can necessarily get potatoes for that many people from someone’s backyard or garden.”
Both restaurants enjoy easy access to special items at various times of the year.
“As the season comes, tomatoes will be on soon, and we’ll be making chili sauce and canning it for sale,” Shephard says.
“I can almost walk (to Mike Masse’s pumpkin patch) and pick up my pumpkins and squash for soups and salads,” Ihrig notes.
“We use honey from Ferguson’s for desserts and for sauces because honey has a more intense sweetness and is more rounded. It gives a nicer transition from salty to sweet.”
And the sweetness translates into local suppliers’ wallets, too.
“If we can get it locally, the quality is higher because it’s not traveling as far,” Ihrig says. “If we can keep the money in our own community, there’s an economic spin-off as well.”

Forest Hill Orchard
Owners: Ron & Melody Arnhold
Where: Pinery Flea & Farmers’ Market

While they carry a whole variety of produce, this time of year is prime time for their harvest apple, the Lodi.
“It’s the old-time favourite harvest apple. It’s fantastic because people can make applesauce and they don’t have to peel it. They boil it down and all they need is a sieve to remove the skins and the seeds. It’s tart and when it first comes off it’s nice and crisp. As it ages, like any early apple, it will go softer and then at that stage it’s for sauce only.
“They have a unique flavour that is a quality of that apple. I can tell an Ida Red pie and a Spy pie. This one’s nice and tangy; it’s refreshing.
“These apples should be refrigerated. They’ll break down real quick.
They’re picked and packed the day before market, and we store them in our cooler.
“Our price is high because the labour we pay in this country is what we have to pay. For the imports, the pickers are being paid $1 a day. I can’t pay someone $1 a day.
“A lot of people don’t know what season their food is grown in anymore. People in Toronto are asking me for cherries in May because they see them in the stores and they don’t realize cherry season is the end of June to the end of July. As a society, we don’t know our growing seasons and we don’t have the appreciation for food we once had.”

Bayfield Berry
Owner: Marlene O’Brien
Where: Grand Bend Farmers’ Market and Pinery Flea & Farmers’ Market

Bayfield Berry has a variety of produce, but their specialty is berries, and they carry one unique to this region of Ontario. Saskatoon berries were imported from Saskatchewan and are grown at their farm northeast of Bayfield.
“Saskatoon berries are between a blueberry and a blackberry, and once you bake with it, it has a taste of almond.
“You can eat them fresh or baked. A lot of families like to do their own jams and they want a fresh product, which has a different flavour than when it’s been sitting on a shelf for a week.
“Farmers’ markets get our name out and hit a unique crowd that come just for the product. They know it’s on a Wednesday or Sunday and they plan their day around it.”

Smoky Hollow Farms
Owner: Joan Brady
Where: Grand Bend Farmers’ Market

Brady is one of the members of the original steering committee for the Grand Bend Farmers’ Market. A former full-time hog farmer, she sold her 125 acre, 90 sow farm outside of Dashwood and now owns a five-acre plot northeast of Grand Bend.
“We didn’t see a lot of hope or future in the hog industry and we sold the farm in 2006. I like to play in the dirt, so this place suited me well.
“We still have 40 hogs under our roof, and we take out 10-12 every year to sell. When you have a good butcher – we use Metzger Meats – you can dare to sell your products.
“I have perennial cut flowers, tomatoes, broccoli, cauliflower, beans, herbs, raspberries for our own use, and strawberries that were frosted off this spring.
“Local food is better because it’s fresher. It holds onto the nutrients and for the most part, people support the market because they want to support local farmers. It gives the town of Grand Bend a bit of flavour as well.”

Mumsie’s Garden
Owner: Mark Moskal
Where: Pinery Flea Market

Moskal grows heirloom tomatoes on 1/8 acre east of Ailsa Craig. His products are featured at many London boutique restaurants, and they can hit your plate, too.
“I’m a city boy and I worked in finance. I didn’t know anything about growing anything. I met my wife and moved out here, and they asked if I wanted to put anything in this garden. I said, sure! After three years of that, someone at work suggested I try heirloom tomatoes.
“I discovered how much better they taste and how much people love them, and having a little extra I decided to sell them. The restaurants ate them up.
“After doing 18 plants last year, I thought, let’s see how much we can get rid of. Now, I have 550 plants. I started all of them from seed; I grow them in my basement to start and move them into a bigger area under a larger grow light, and come mid-May, we (friends and family) put them into the ground.
“I do the most of the Pine Fog. I took them to one restaurant in London and they said, “If you have any more of these, just bring them. I will take everything you have.
“I can pick them off the vine and deliver them that day. I’m not using herbicides or pesticides. If they want to come out and pick it, they can. I’m more than happy to show people what I do.”

Look for: Pine Fog, Carbon, and Pink and Purple Brandywine. Best in salads and eaten raw.

Technically Speaking
By Tamara Nicola

Next time you are having a hard time deciding what’s for dinner, turn to the internet for some great ideas.  Time Magazine recently featured one of my favourite recipe sites in their 50 best websites list, www.opensourcefood.com.  This site really gets your cravings going.  Their motto is “Amazing recipes, delicious food and beautiful photography. Created and rated by you and fellow food-lovers from all over the world.”  Some other old time favourites include www.allrecipes.com, www.epicurious.com and www.foodnetwork.com
Don’t feel like cooking?  Browse local restaurant menus online before heading out.  You can find menus for F.I.N.E., School House Restaurant, the Colonial and more.  It’s a great resource if you are thinking about ordering take-out, or if you can’t decide which restaurant to choose.

I have discovered that a surprising number of local restaurants still don’t have a web presence.  For those planning to take the plunge here are a few suggestions to consider while designing your site.
Feature menus with prices; avoid pictures of food dishes unless you hire a professional photographer.  Focus your website pictures on the decor and features like an outdoor patio.  Include a brief history of your establishment and spotlight the chef and staff.
Make it easy for people to find you.  Along with your address be sure to include a map to your location.  Include your hours of operation and telephone number for reservations.  As you gear up your operations each spring, your website is a great place to list employment opportunities.
Want to step ahead of the crowd?  Allow customers to place a takeout or delivery order online.  It is easy to setup on your website and when an order comes in you receive an email, a fax or the alert can be integrated into your existing point of sale system.  Check out www.ziptogo.com.  How about including a simple Paypal.com shopping cart to offer up your famous special sauce or signature t-shirts?   Get creative and have fun.

As computers get smaller and cell phones get smarter more people will be browsing on the go.  Offering wireless internet access at your location could bring you additional business clientele and a loyal following from the generation y crowd.  Jalapeno’s on Main Street offers a free internet hotspot alongside their killer hot sauce.  Way to go Jalapeno’s!

By Casey Lessard

It’s appropriate to raise a glass to Twin Pines Orchards and Cider House (left), who we featured for their winery last fall, and to one of our favourite farms, Sunnivue of Ailsa Craig. Both won regional awards for the Ontario government’s Premier’s Agri-Food Innovation Excellence awards. Each won $5,000 for their innovation; Twin Pines won for making their farm a destination and offering more than just fruit for sale. The farm offers school tours in addition to the winery, which creates apple wine and apple cider. Sunnivue Organic Farm, outside of Ailsa Craig, is a not-for-profit land trust that produces and sells organic milk, beef, veal, chicken, pork, and a large variety of fruits and vegetables.

Fifth generation now working at Aunt Gussie’s

By Casey Lessard

If you didn’t notice that Aunt Gussie’s was taken over by new owners a year and a half ago, Pat and LeeAnn Powers are content with that. The couple worked at the Ontario Street South restaurant for a couple of years before taking ownership, and wanted to make sure the transition was as smooth as possible.
“We’ve freshened it up,” Pat says of recent renovations, “and done our best to stay true to the tradition here.”
It’s become a family tradition to own the restaurant south of the Bluewater Motel. LeeAnn’s parents Bill and Janice Peckitt owned Pizza Delight during the 1980s.
“Originally this building was built by Bill’s grandfather, Stanley Martin in the late 50s and it was originally the Bluewater Restaurant,” Pat says, noting Stanley and Ella built the restaurant after building the Bluewater Motel.
“My earliest memories of this restaurant were in the summertime doing dishes,” Bill Peckitt says. “I was eight years old. It was exciting for me. I didn’t realize it was work. There was lots of action. It was a busy restaurant with lots of tourists. Lots of Americans were here; there were probably more American tourists then than there are today. Same kind of food. It was a family restaurant with breakfast, lunch and dinner.
“At eight years old,” Peckitt points out, “I was wishing I was 16. There were some nice looking waitresses.”
“Oh, dad!” LeeAnn groans, before noting she, too, has also worked at the restaurant since she was eight years old.
“I remember sitting over in that corner building pizza boxes for like a penny a box. My brother and I would race to see who could get the most done.
“We lived here until I was in Grade 5 or 6. Our staff room is the room beside my old bedroom. I remember running with my bare feet in the stone parking lot to and from the swimming pool next door.”
Bill and Janice sold the Pizza Delight business to Tony VanDongen in 1990, and former Pizza Delight manager Pete Miller and Gus Merkies leased the building in 1995 to open Aunt Gussie’s. Miller bought the property in1998. The Powers took over in late 2006.
“I’ve been in the restaurant industry for the last 20 years,” Pat says, “and LeeAnn has all of her life. This was a great way for us to access what we had done for most of our business lives so far and for us, there was an inevitability about getting to Grand Bend. There’s something nice about the legacy idea of getting the business back in the family.”
The Powers hope it will stay in the family; their oldest Mallory, 14, is the fifth generation of her family to work at the restaurant.
“I started waitressing at Pizza Delight when Mallory was just a baby,” LeeAnn says. “When Mallory started bussing three years ago, the staff who had been working here since my parents owned it, took a double take.”
“It’s a nice spot. As busy as it is, it’s really fun. I like talking to people,” Mallory says. “I look forward to working here until I go to university.”
The Powers treat staff like family, and the staff return the favour. Some have been with the restaurant since Aunt Gussie’s opened in 1995, and one server, Jackie, started during the Pizza Delight era.
“Everyone gets along so well,” LeeAnn says., noting many took part in Winter Carnival activities on behalf of the restaurant..
The staff are also excited about the new menu, which lost three items but added 12 new ones.
“You can hear them going on about the new menu,” LeeAnn says. “For the ones who have been here since it opened, it’s exciting for them to have new fresh things to add to it.”
The Powers believe it takes good staff and loyal customers to run a successful business, and they have both.
“It’s a great business,” Pat says. “We just want it to stay the busy little spot that it is. This is the career for a lot of people in this community. We just want to support the family and have a decent go of things.”

By James Eddington, Eddington’s of Exeter
519-235-3030

Really, I do!
Rhubarb is a vegetable with a unique taste that makes it a favorite in many pies and desserts. Rhubarb is often commonly mistaken to be a fruit, but rhubarb is actually a close relative of garden sorrel, and that makes it a member of the vegetable family.
Rhubarb is rich in vitamin C and dietary fibre. Rhubarb is a perennial plant with large leaves and has long, thick and tasty stalks, and is available from early winter through early summer. Winter rhubarb is commercially produced in forcing houses in Michigan and Ontario. Rhubarb is common ingredient in any chef’s kitchen during these months.
Rhubarb leaves grow from the ground in early spring. The leaves can grow up to a foot or more in width and length and the plant may grow to a height of several feet. The green leaves of the plant are poisonous. They contain high concentrations of oxalic acid crystals, these crystals can cause swelling of throat and tongue and can restrict breathing.
The edible stalks are up to 18 inches long, 1 to 2 inches in diameter just like celery. These stalks are cut and used in pies, jams, chutney, jellies, sauces and juice.
Ontario’s West Coast rhubarb is always ready for picking just as soon as the strawberries are ready for harvest. It freezes well, as do the berries, so you can enjoy these spring delicacies all year round.

Rhubarb & Strawberry Lemonade
Makes about six servings
3-1/4 cups water
3/4 lb. rhubarb, trimmed and cut into 1-inch pieces (about 2 cups)
3/4 cup sugar, or to taste
Two 3-inch strips of lemon zest removed with a vegetable peeler, plus additional for garnish
1/4 tsp. vanilla
2 cups sliced strawberries
1 cup fresh lemon juice
Splash of vodka: optional
Sprig of mint: garnish

In a saucepan stir together the water, the rhubarb, the sugar, 2 strips of the zest and the vanilla, bring the mixture to a boil, stirring until the sugar is dissolved and simmer it, covered, for 8 minutes. Stir in 1 cup of the strawberries and boil the mixture, covered, for 2 minutes.
Let the mixture cool and strain it through a coarse sieve set or china cap over a pitcher, pressing hard on the solids. Stir in the remaining cup of strawberries , vodka (optional) and the lemon juice, divide the lemonade among glasses filled with ice cubes and garnish each glass with some of the additional zest and fresh mint.

By James Eddington, Eddington’s of Exeter (http://www.eddingtons.ca/)

While trying to think of the perfect dessert for Valentines Day, I remember a wine tasting I had attended, where each wine was paired with a taste or flavour on a spoon. While each spoon had its own flavour, an array of taste can be combined into a “flight.” So for all you hopeless romantics this Valentines Day, reserve your table at Eddington’s of Exeter (519) 235-3030 or try a “flight.”
Blindfold your date and spoon-feed them one bite at a time in the order listed above. If you choose your own ingredients, select flavors that pair well together, but vary in temperature, texture, and taste. Enjoy and most of all have fun!

Flights of Fancy
(Each ingredient to be served in a standard tablespoon)

Flight 1
1 3/4 inch cube of pear, sprinkled with pepper and seared in a hot pan for 1
minute per side
1 3/4 inch cube of Stilton cheese
1 roasted pecan
1 tbsp port

Flight 2
1 chocolate truffle
1 mini scoop vanilla ice cream
1 dried apricot
1 tbsp framboise (raspberry liqueur)
 
Flight 3
“For a good time, STRIP!”
(Editor’s note: I think James is referring to the newspaper.

By James Eddington, Eddington’s of Exeter

While trying to think of the perfect dessert for Valentines Day, I remember a wine tasting I had attended, where each wine was paired with a taste or flavour on a spoon. While each spoon had its own flavour, an array of taste can be combined into a “flight.” So for all you hopeless romantics this Valentines Day, reserve your table at Eddington’s of Exeter (519) 235-3030 or try a “flight.”

Blindfold your date and spoon-feed them one bite at a time in the order listed above. If you choose your own ingredients, select flavors that pair well together, but vary in temperature, texture, and taste. Enjoy and most of all have fun!

(Each ingredient to be served in a standard tablespoon)

1 x 3/4 inch cube of pear, sprinkled with pepper and seared in a hot pan for 1 minute per side
1 x 3/4 inch cube of Stilton cheese
1 roasted pecan
1 tbsp port

1 chocolate truffle
1 mini scoop vanilla ice cream
1 dried apricot
1 tbsp framboise (raspberry liqueur)

“For a good time, STRIP” (Editor’s note: I think James is referring to the newspaper).

By James Eddington, Eddington’s of Exeter

As January rolls into February, we look to break from the whirlwind of activities of the past months. We yearn for less indulgent foods that are lower in fat – a change from the heavy sauces and extravagant desserts of December: foods with clean crisp tastes.
As few believe, Ontario still has a substantial supply of locally grown produce, including beets, cabbage, mushrooms, onions, parsnips, potatoes, squash, sprouts, etc.

“This is a holiday favourite at the Spiers home, ” says Barb Spiers of Beauty ‘n’ the Beach hair studio in Grand Bend (519-238-6520), who sent us this recipe.
Serves 4.

4 boneless, skinless chicken breasts
1 pkg sliced bacon (not already cooked)
2/3 cup firmly packed brown sugar
2 tbsp chili powder

Preheat oven to 350 F. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden toothpick. Stir brown sugar and chili powder together. Dredge wrapped chicken in mixture. Spray rimmed cookie sheet with non-stick cooking spray. Place chicken wraps on sheet and bake for 30-35 minutes or until bacon is crispy.

Compiled by Harry Young, Royal Canadian Legion Grand Bend
Serves 1 or more.

“Today is the beginning of a new dream.”

“We cannot direct the winds, but we can adjust our sails.”

“Learn to forgive; once done, you are now a better person, the future is yours.”

Recipes supplied by chef Cara Funk, Eddington’s of Exeter Casual Fine Dining 527 Main St, Exeter. (519) 235-3030.

Soup: Red lentil and apple with a hint of curry finished with a drizzle of Canadian maple syrup
Entrée: Rosemary roasted spaghetti squash with crispy fried bacon. Sautéed white asparagus tossed with shallots, and red Bartlett pear finished with fresh torn basil and aged cheddar

On a cozy evening there is nothing better then the aromas of autumn vegetables roasting, fried bacon, and fresh herbs. This a great dinner to sets the mood for comfort on those lazy evenings in. My first intention for this meal was to create a healthy vegetarian dinner; however, the suggestion of having a meal without any meat was not the most appealing to my husband. And the white asparagus scared him a bit as well. So I did what every cook knows to do when cooking for the gourmet-challenged, I added bacon and cheese. Everything tastes better when you add those two ingredients. The result was a fantastic dinner full of flavour and texture. It’s easy to prepare with restaurant appeal.
Our soup is earthy and rustic, and features red lentils, which cook faster then other varieties of legumes. It’s a nice way to warm up on an autumn evening.

Sweetly curried apple lentil soup
Serves 4 to 6.

2 tbsp olive oil
1 large red onion chopped
4 cloves of garlic finely chopped
3 stalks of celery chopped
4 small to medium carrots chopped
3 royal gala apples chopped
1 cup red lentils rinsed
1 sprig rosemary chopped
2 tbsp curry powder
3 cups chicken stock (homemade is best, store-bought low-sodium stock will do)
3 cups water
2 tbsp maple syrup

Cook onions in olive oil until soft. Add garlic, celery, carrots, apple and lentils. Add rosemary, curry powder and cook until vegetables are soft. Add stock and water and simmer until lentils become soft and falling apart, about 30-40 minutes. Season with salt and pepper. Puree until smooth in texture. Serve with a drizzle of maple syrup.

Rosemary roasted squash

Take two medium-sized spaghetti squash and cut each in half lengthwise, removing the seeds. Season each half with rosemary, salt and pepper and olive oil. Place on baking sheet and roast in a 400-degree oven skin side up, for 20-25 minutes.

Sautéed white asparagus with pears and shallots

Slice one shallot and three pears and put in frying pan with eight trimmed asparagus spears and 2 tbsp olive oil. Cook until asparagus is tender yet still crispy. Finish by adding hand torn basil leaves and sliced aged cheddar. (I used four-year cheddar).

Fried bacon

(Note: start the bacon in cold frying pan.) Cut six strips of bacon into three pieces each and cook on medium heat.

Plate the squash and asparagus, and top squash with bacon.

Recipes supplied by James Eddington, Eddington’s of Exeter Casual Fine Dining 527 Main St, Exeter. (519) 235-3030

Fall arrives and nature’s growth comes to an end. Squash, turnips, beets, etc. lend themselves to soups and salads flavoured with the last of our summer’s herbs. Surplus ripe tomatoes are turned into canned or frozen salsas and sauce.
This month, the first real frost brings an unconscious desire for heartier meals. A cook’s thoughts turn to stews with a fresh loaf of warm bread. Harvested root vegetables simmer in a rich, meat-filled broth to provide comfort and to ease the chill of a cool fall night.
Enjoy the local harvest; we are truly blessed to live in an area full of the riches that our farmers and fields have to offer. Spend some time in the kitchen this season melding the deep rich flavors of the fall.

Recipe by James Eddington

Butternut squash soup
Serves four.

1 1/2 teaspoons olive oil
2 lbs. butternut squash, peeled, seeded and cut into 1” chunks
1/2 cup chopped yellow onion
1 clove garlic
3/4 teaspoon ground allspice
2 cans (14 oz. each) vegetable broth

In large sauté pan, heat olive oil, then add squash, onion and garlic. Sauté over medium high heat for 15 minutes or until squash is tender. Add allspice; cook two minutes longer.
Stir in vegetable broth and bring to a boil. Cover; reduce heat to medium low. Cook 15 minutes, or until squash is soft.
In batches, place mixture in bowl of food processor; blend until smooth.
Place in saucepan and keep warm, or reheat as needed.
To serve, ladle warm soup into bowls. Top with one tablespoon spiced cream and a sprinkling of pumpkin seeds.
This will make app. four servings. Multiply recipe for larger quantities.

Recipe by James Eddington

Spiced cream
Serves four.

1/2 cup light sour cream
1/2 teaspoon ground allspice
1 1/2 teaspoons real maple syrup
1/8 teaspoon ground cardamom
(A Shot of Captain Morgan’s Spiced Rum wouldn’t hurt)
Combine light sour cream, allspice, maple syrup and cardamom in bowl; mix well.
Cover and chill in refrigerator until ready to use.

Recipe by James Eddington

Pumpkin seeds
Serves four.

1/2 teaspoon olive oil
1/4 cup pumpkin seeds
1/2 teaspoon garlic salt

For the pumpkin seeds, heat olive oil in small sauté pan for one minute. Add pumpkin seeds and garlic salt; sauté over medium heat for three minutes or until seeds are toasted and fragrant.

Recipe by James Eddington

Apple- and Walnut-Stuffed Pork Loin
Serves eight.

5 tablespoons butter
2 apple – peeled, cored and chopped
1 small onion, chopped
1 celery stalk, diced
1/2 cup chopped walnuts
1 cup unsweetened applesauce
1 1/2 cups water
2 cups dry bread crumbs
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Preheat oven to 325° F (165° C).
Melt the butter in a medium saucepan over medium heat. Stir in the apple, onion, celery, and walnuts, and cook five minutes, until vegetables are tender. Mix in the applesauce, water, and breadcrumbs. Cook and stir until the breadcrumbs have absorbed the liquid. Season with cinnamon, kosher salt, cloves, nutmeg, and ginger.
Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 160° F (70° C). Unroll the pork roast, and place in a baking dish. Spoon the stuffing mixture over the roast. Arrange any excess stuffing around the roast. Roll the roast so that the fatty side is on top, and tie with kitchen twine.
Bake 45 to 50 minutes in the preheated oven, to an internal temperature of 160° F (70° C). Let rest for five minutes, then slice and serve.

Recipes supplied by James Eddington, Eddington’s of Exeter Casual Fine Dining 527 Main St, Exeter. (519) 235-3030 or http://www.eddingtons.ca

By Cara Funk, executive chef, Eddington’s of Exeter

The truth of the matter is, there just isn’t such a thing as a best ever burger. Perhaps that’s what makes this summer dish so satisfying. There is always room for tweaking, and there is always another seasoning, herb and spice combination to explore.
Experience shows that having a basic recipe to start from, as well as having a few kitchen staples on hand, will allow the burger preparations to become a snap so you can get to the best part of your burger festivities: chowing down on your best burger ever. For your kitchen staples always have fresh herbs around; not only do they have a wonderful bouquet and are lovely to look at, but they can make any meal – not just burger – go from drab to fab. Herbs like basil, thyme, and oregano can add dimension to you dish. Have breadcrumbs and eggs around; these act as your binding for your patties.
For spices and seasonings: fresh pepper from a peppermill and sea salt are a must have for any kitchen. Keep paprika, garlic powder, curry, cumin, and steak spice in your cupboard. Have fresh garlic, shallots and red onion available and always keep bottles of olive oil, Worcestershire, Tabasco, red wine vinegar, and Dijon mustard around.

Here are a few grilling pointers that can help improve your next burger adventure.

Make sure the grill is the appropriate temperature
Medium low to medium, and keep the lid closed. A closed lid retains heat, shortening cooking time and keeping the burgers juicy.

Use beef that is no leaner than 80%
The fat is needed to keep the burger moist and flavorful.

Have the gentle touch
Overworking the mixture will produce a tough burger. Simply mix until combined.

Keep the patties 3/4 inch thick
To prevent the patties from swelling in the middle, make a small indent in the center.

Always clean and oil the grill
This keeps the burger from sticking and helps to make those picturesque grill marks we all love to see.

Leave it alone
Turn the burger only once and never, ever press the burger with the back of the spatula. The pressure will release all those flavorful juices.

Start with the basic burger recipe and add whatever creative concoction you can come up with. Remember it’s your best burger ever: Fire up the grill, it’s burger time!

1-1/2 lb ground beef
1 egg
1/4-1/2 cup breadcrumbs
1tsp Worcestershire sauce
Salt and pepper to taste
1 lb. ref. ground beef
2 cloves of garlic, minced
1 shallot, finely chopped
1 tbsp Dijon mustard
5 drops Tabasco sauce

Blend all ingredients together. Hand-form patties, barbecue and serve!

2 cans of diced tomatoes in juice
1/2 cup sugar
1/2 cup balsamic Vinegar
1 tbsp minced garlic

Mix ingredients. Cook in 350’F oven for approx 45 minutes.

3 red peppers
3 drops liquid smoke (or 3 tbsp of smoky barbecue sauce)
1 tsp minced garlic
2 cups mayo

Blacken red peppers on barbecue. Remove from grill, place in bowl and cover with cling wrap (this allows skin to blister making it easy to peel off). Once cool, peel skins and remove core and stem. Puree peppers to a liquid state and add liquid smoke (or barbecue sauce), minced garlic and mayo.

By Barbara Gower, Catering by Barbara

With an excess of 500 cookbooks at my fingertips, I perused my shelves in search of the “ultimate hamburger.” Hmmmm… there is virtually no difference from recipe to recipe. Ground chuck, some sirloin, salt and pepper. Whew! That’s it. Dressing your burger, now that’s a different story. Every restaurant has their way of doing it; it’s the chef’s preference. The standard rule for most restaurants is bun, sliced tomato, sliced onion, and lettuce sided with condiments like ketchup, mustard, and relish or pickle. But let’s face it, the options for toppings are endless.

Barbara’s Favourite Burger
By Barbara Gower, Catering by Barbara.
Serves 4

3 tbsp blue cheese, room temperature
1 tbsp unsalted butter, room temperature
1 tsp finely chopped parsley
freshly ground pepper to taste
1 1/2 lbs ground chuck, cold
1 tsp salt (a bit more if using kosher salt)

Mash the blue cheese and butter together to form a smooth but slightly chunky paste. Add parsley and pepper and mix until combined. Place mixture onto a sheet of plastic wrap and using the wrap as a guide, form into a short, stocky cylinder. Place in the freezer until firm. (This compound butter can be made up to a month in advance and kept in the freezer.)
Gently mix the ground chuck with salt and freshly ground pepper with a wooden spoon until the seasoning is thoroughly incorporated. Divide the meat into four even portions and form these into flat rounds using your thumb to help form a perfect edge. Scoop a portion of the meat out of the centre of each burger and place a flat disc of blue butter into the depression. Cover the butter with the scooped out meat and press firmly to ensure that the butter is completely encased.

Prepare the grill

Clean, oil and preheat your grill to medium high. If using a charcoal grill, ashy coals are ready when you can hold your hand over the grill for three to four seconds. As your burgers are cooking, do not press them with your spatula or you are going to press all of the natural juices out of them and they’ll end up dry shrunken hunks of beef; that’s never a good thing.
Grill for four minutes per side for rare or up to ten minutes per side for well done.
What am I serving with mine? Thinly sliced Vidalia onion (sweet onion), low-fat mayo and Keen’s hot mustard, dill pickle on the side. Surf’s up – let’s eat!

Barbara Gower operates Catering by Barbara, a custom catering, banquet facility and special events service at 12 Ontario Street South in Grand Bend. Barbara can be reached at (519) 238-8489.

Casey makes these for me on Sunday mornings and I LOVE them! – Anjhela Michielsen
Adapted from How it All Vegan cookbook

1/2 cup rolled oats
3/4 cup cornmeal
3/4 cup flour
2 tsp baking powder
1 tsp cinnamon
1/4 cup apple sauce
2 eggs or egg replacer equal to 2 eggs
1 1/2 cups milk or rice milk

In a large bowl, stir together the oat flakes, cornmeal, flour, baking powder, and cinnamon until evenly blended. Add the apple sauce, eggs, milk and stir until “just mixed.” For each pancake, pour 1/4 to 1/3 cup of batter onto a hot non-stick pan or a lightly oiled frying pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake and cook other side until golden brown. Repeat process until all the batter is gone. Top with almond butter, apple butter and real maple syrup.

Makes eight pancakes, or enough for two healthy eaters.