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Posts Tagged ‘harvest’

Yesterday, the bright blue sky pulled me out of bed, inviting me on a lovely run along the Don River. The crispness in the air couldn’t help but remind me that somehow we’re over at leaset half the summer, and my craving for harvest food officially began. I know many will criticize me for speaking of the end of summer, but come on – I haven’t seen any other season for about a year and a half, and I’m excited for the glorious Canadian autumn. Then the downpours began. So what could possibly be better than hiding away from the rain by baking delicious savoury muffins? That, and I also wanted to make a snack I love to show my friend who’s scoping out people’s snacking secrets…

In honour of my craving for harvest food and the change in weather, I decided to bake savoury sweet corn muffins, with herbs from our tiny balcony garden. Looking around for recipes, I decided my best bet would be to inspire myself from a variety of recipes and then make up my own, judging by the importance that left-overs are playing in the creation of these I didn’t have much of a choice in terms of ingredients or quantity, and it turns out that was not a problem at all.

Enjoy these savoury treats warm with butter for breakfast or a delicious afternoon snack!

Ingredients – makes 12 muffins

1 1/2 cup roasted corn kernels (or frozen corn, if you don’t have roasted)
1 leek, white an light parts, finely diced
1 Tbsp fresh thyme leaves, minced
1 Tbsp olive oil
1/4 tsp coarsely ground black pepper
1/4 tsp salt

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup cornmeal
4 tsp baking powder
1/4 tsp salt

2 Tbsp honey
1 cup buttermilk, or milk with a tbsp of cider vinegar or lemon juice added
1/4 cup melted butter (you can substitute 5-6 Tbsp oil if you prefer)
1 large egg

1/2 cup shredded extra-sharp cheddar (optional, but highly delicious)

Directions

Dice the leek, and then heat the oil in a frying pan and gently sauté the leek for about five minutes. Add the corn, the salt and pepper, and the thyme leaves, and continue to cook for a further 3-4 minutes.

Meanwhile, preheat the oven to 375F.

Mix all dry ingredients thoroughly together in a large bowl. In a small bowl, beat the milk, the egg, melted butter, and honey.

Combine wet ingredients into the dry ingredients, and stir until incorporated. Add the corn mixture, and the cheese if you are using it.

Line muffin tins with paper muffin cups. Evenly fill each cup until almost  full, and then bake in the oven for between 15-20 minutes, depending on your oven! In mine, it took around 19 minutes.

I hope you enjoy this delightful recipe inspired by a true Canadian ingredient, roast corn.

-Sitelle

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With the first frost approaching, I thought it would be likely this recipe would come in handy! Before moving to Montréal, we harvested all our tomatoes (even though it was just the end of August), and made pots and pots of sauce to put in the freezer. Our tomato harvest this year was phenomenal.

The oxheart variety we planted was particularly spectacular. You can see the tomatoes truly resembled a heart (with the ventricle and atrium larger on one side than the other!). Many of the oxheart tomatoes were over one pound, some almost two, and we couldn’t keep up with eating them as fast as they ripened.

Having too many tomatoes is definitely a blessing. And if you’re wondering what to do with yours, well, here’s a possibility!

Ingredients – 10-12 servings

-10-14 tomatoes (I measure the quantity by seeing how many fit into my big pot I’m going to make the sauce in, and then use all of them)
-2 onions, diced
-4 cloves garlic, minced
-3 Tbsp olive oil + more for brushing
-1/2 cup chopped fresh basil or 1.5 Tbsp dried
-1 Tbsp fresh thyme leaves or 1 tsp dried
-2 Tbsp chopped fresh oregano or 2 tsp dried
-2 bay leaves
-1 tsp salt (or to taste)

Directions

Preheat oven to 375F. Cover a baking sheet with parchment paper (optional, but I find it makes cleaning up a lot easier). Slice tomatoes in half or quarters, brush with olive oil, a dash of salt, and roast in the oven for approximately 35-45 minutes, or until they begin to have brown spots on them and taste sweet.

Dice the onion and mince the garlic. Heat oil in a large pot over medium heat. Add onions,then reduce the heat to medium-low, and cook them until they become translucent. Stir in the garlic, and cook for another minute or so but try not to let garlic brown.

Add in all roasted tomatoes and any of the juices from the bottom of the pan if it is not burnt. Stir, and then add in bay leaves, thyme, oregano, and basil. Increase heat to medium-high and wait until it is simmering. Then stir, reduce heat to medium-low or low, letting it simmer away for 40 or so minutes. Taste, and add salt accordingly.

To store, place in containers and freeze. If you use jars, make sure to freeze this with them open and then close the lids after it is solid! The sauce itself stores around 5 days in the fridge without being frozen.

You can also alternate the herbs in this with parsley, herbs de provence, rosemary, and hot pepper flakes.

-Sitelle

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A few years ago I found a recipe for a root vegetable salad I’d never seen before as I flipped through my Larousse Gastronomique. I was immediately intrigued at the combination of a creamy old-fashioned garlic dressing with the crisp and earthy vegetables, and decided to give it a shot.

Since then, I have tried all sorts of vegetable combinations. I love how colourful and fresh the salad is. Accompanied by a hard-boiled egg or grilled piece of meat, it can make a full lunch.

Living in Montréal now, I have begun to explore the local food scene. I visited the market in Ste. Anne-de-Bellevue (a suburb on the western side of the island) on Saturday, and was delighted at what I found. Basically everything that went into this salad came from this market!

Ingredients – for 4 servings

-1 beet, finely sliced into half-circles
-1/2 small head fennel, finely sliced into strips
-1-2 carrots, cut into match-sticks
-1 celery stalk, cut into match-sticks
-2 medium tomatoes, sliced into rounds
-1/2 an apple, cut into thin wedges
-juice from 1/4 lemon or lime
-4 whole large leaves of lettuce (optional)
-a handful of toasted pumpkin seeds (optional), for garnish

-1.5 Tbsp cider vinegar
-1.5 Tbsp grain mustard
-1.5 Tbsp cream
-pinch fresh minced tarragon or dry tarragon
-cracked pepper and salt to taste

Directions

Wash and peel then finely slice all ingredients (feel free to leave all the peels on if you like – some like them and others don’t), leaving the apple for last. Drizzle lemon juice over apple to keep it from browning. Using a very sharp knife will help as well. Keep the beet separate so as not to colour everything in advance.

This salad can be assembled either on side-plates (the way that keeps it looking more special), or in a large, shallow bowl. Arrange the veggies however you like, over a leaf of lettuce if you choose to do so.

To make the dressing, mix the vinegar and mustard. Once thoroughly mixed, add the cream and mix some more, adding the tarragon at the end. Drizzle over salad, and add salt and pepper to taste.

The key to success with this salad is finely chopping all the ingredients. I hope you enjoy this as much as I do!

-Sitelle

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