Farley Mowet

There is some sanity in the world and it isn't in Toronto....

Farley Mowet


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Looks like the "ring of fire" development is in or around an Indian Reservation. The Provincial Government has to build roads and probably even a railway. It is obvious that the Liberal Government is really going to take it easy when developing this area, when it comes to even taking Ore out of the ground.



The only thing our Liberal Leader has done go to Vale when they made some kind of expansion in Sudbury, that has nothing to do with the "Ring Of Fire". The Liberal Government is saying to us here that Vale is doing enough in the north. The Ore in the "Ring of Fire" is staying in the ground.



Instead we are going to have nutritional labels on the restaurant menus, when we go eat out.....















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Saturday, May 13, 2017

Is it true that you should never eat mushrooms raw





Q: Is it true that you should never eat mushrooms raw?
–Lisa Enslow, 48, Chatham, NJ
A: Yes. Mushrooms have very tough cell walls and are essentially indigestible if you don't cook them. Thoroughly heating them releases the nutrients they contain, including protein, B vitamins, and minerals, as well as a wide range of novel compounds not found in other foods. In Asian traditions, mushrooms are regarded as both food and medicine because they can support the body's natural defenses by enhancing the immune system.
But there are other reasons to cook your mushrooms. Raw mushrooms contain small amounts of toxins, including some compounds that are considered carcinogens. These are destroyed by cooking them thoroughly. Broiling or grilling is best.
Because of these concerns and because they offer little in the way of improving health, common button mushrooms are best avoided. But the types eaten in Asia—shiitake, maitake, oyster mushrooms, and enoki—provide a range of health benefits. The shiitake may be my favorite: It appears to enhance immunity and reduce the risk of several types of cancer. Maitake contains complex sugars called beta-glucans that have immune-enhancing effects. Oyster mushrooms contain compounds that can help address high cholesterol. Other mushrooms are used strictly in traditional medicinal preparations. Cordyceps mushrooms are used to increase aerobic capacity and support lung function. Reishi helps fight cancer. Lion's Mane contains a nerve-growth compound that has potential for treating nerve disorders. Finally, mushrooms that have been exposed to the sun will contain vitamin D, and you can also increase dried mushrooms' D content by leaving them to sit in sunlight

Thursday, March 23, 2017

Wild Rice and Mushroom Soup







Martha Rose Shulman  
  Time 2 hours 
 Yield Serves six

I regretted not making a double batch of this hearty soup when I tested it over the Christmas holidays. Everybody loved the earthy, meaty flavors that the wild rice and mushrooms bring to the broth.

Featured in: Soups With Grains.

Ingredients
½ ounce (1/2 cup) dried porcini mushrooms [14 g]
2 cups boiling water
1 to 2 tablespoons extra virgin olive oil, as needed
1 large onion, chopped
2 medium carrots, diced
2 ribs celery, diced
½ pound cremini or button mushrooms, cleaned, trimmed, and sliced thick
2 large garlic cloves, minced
 Salt to taste
2/3 cup wild rice
2 quarts chicken stock, vegetable stock or water
 A bouquet garni made with a few sprigs each thyme and parsley, a bay leaf and a Parmesan rind
1 cup frozen peas, thawed
 Freshly ground pepper to taste


Preparation
1. Place the dried porcini mushrooms in a bowl or a Pyrex measuring cup, and pour on 2 cups boiling water. Let sit for 30 minutes. Set a strainer over a bowl and line it with cheesecloth. Lift the mushrooms from the water, and squeeze them over the strainer. Rinse in several changes of water, squeeze out the water and set aside. Pour the soaking water through the cheesecloth-lined strainer, and set aside.
2. Heat the oil in a large, heavy soup pot or Dutch oven over medium heat. Add the onion, carrot and celery. Cook, stirring often, until just about tender, about five minutes. Add the sliced fresh mushrooms. Cook, stirring, until the mushrooms are beginning to soften, about three minutes. Add the garlic and a generous pinch of salt. Continue to cook for about five minutes until the mixture is juicy and fragrant. Add the reconstituted dried mushrooms, the wild rice, bouquet garni, mushroom soaking liquid, stock or water, and salt to taste. Bring to a boil, reduce the heat, cover and simmer one hour. Add the peas, and simmer another 10 minutes. Remove the bouquet garni, taste and adjust salt, add a generous amount of freshly ground pepper and serve.

Advance preparation: The soup will keep for about three days in the refrigerator, but the rice will swell and absorb the liquid, so you will have to add more to the pot when you reheat.

Nutritional information per serving
158 calories; 3 grams fat; 26 grams carbohydrates; 4 grams dietary fiber; 90 milligrams sodium (does not include salt added during preparation); 9 grams protein

http://cooking.nytimes.com/recipes/1013426-wild-rice-and-mushroom-soup





Winter Strawberry Gelato






Martha Rose Shulman  
 Yield Just under five cups, serving six to eight 

I’m calling this “winter” strawberry gelato only because I’m making it with frozen organic strawberries. You can use sweet, fresh strawberries when they’re in season. The recipe is inspired by Sherry Yard, a pastry chef who taught me that you can make perfectly wonderful ice cream with no cream and no eggs. I make this one with 2 percent milk, but you could use whole milk. If you’re thinking of using skim milk, substitute water and make sorbet.

Featured in: Desserts For The Conscientious.

Ingredients
1 1-pound bag frozen strawberries; or 1 pound ripe, sweet strawberries, hulled
½ cup sugar, preferably organic fair-trade sugar
¼ cup water
2 cups milk (2 percent or whole)
2 teaspoons fresh lemon juice
 Pinch of salt

Preparation
1. Place a 1-quart container and one smaller container — for any extra gelato — in the freezer. Combine the strawberries, sugar and water in a medium saucepan, and bring to a simmer. Simmer until the strawberries thaw and become very soft, about 15 minutes. Remove from the heat, and transfer half the mixture to a blender. Since the mixture is hot, just cover the top of the blender jar with a dish towel pulled down tight. Blend until smooth, and then add half the milk. Blend again until smooth. Repeat with the remaining strawberries and milk. Transfer to a bowl, and chill in the refrigerator.
2. Stir in the lemon juice and salt, and transfer to the container of an ice cream maker. Freeze according to the manufacturer’s directions. Scrape into the chilled container, and return to the freezer for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 20 to 30 minutes before serving.

Advance preparation: This will keep for a couple of weeks in the freezer. The strawberry base can be made up to a day before you make the gelato.

Nutritional information per serving (six servings)
135 calories; 1 gram saturated fat; 7 milligrams cholesterol; 28 grams carbohydrates; 2 grams dietary fiber; 44 milligrams sodium; 3 grams protein

Nutritional information per serving (eight servings)
101 calories; 1 gram saturated fat; 5 milligrams cholesterol; 21 grams carbohydrates; 1 gram dietary fiber; 33 milligrams sodium; 2 grams protein

http://cooking.nytimes.com/recipes/1013548-winter-strawberry-gelato



 

Wednesday, March 22, 2017

Watercress Pistachio and Orange-Blossom Salad







Ligaya Mishan  
  Time 10 minutes 
 Yield 4 servings 

Featured in: A Chef Who Is Vegetarian In Fame If Not In Fact

Ingredients
4 tablespoons olive oil
1 ½ tablespoons lemon juice, more to taste
1 teaspoon orange-blossom water
 Salt
 black pepper to taste
3 ½ cups watercress, thick stalks removed
 Scant 1 cup basil leaves
1 ½ cups cilantro leaves
¼ cup dill
¼ cup tarragon leaves
1/3 cup shelled unsalted pistachios, lightly toasted and coarsely crushed

Preparation
1. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, orange-blossom water and salt and pepper.
2. In a large bowl, place watercress and herbs. Set aside until you are ready to serve the salad; you can leave greens in refrigerator in an airtight container for a few hours. Just before serving, pour dressing and pistachios over the leaves and toss gently.

Adapted from “Plenty” by Yotam Ottolenghi (Chronicle Books)

Nutritional analysis per serving (4 servings)
203 calories; 18 grams fat; 2 grams saturated fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 4 grams protein; 26 milligrams sodium

http://cooking.nytimes.com/recipes/1013577-watercress-pistachio-and-orange-blossom-salad


 

Whole-Wheat Crumpets With Mock Clotted Cream







Melissa Clark  
  Time 1 hour 
 Yield 6 to 8 servings

I cheat a little with the crumpets, frying them up free-form without employing crumpet or English-muffin rings. They come out flat, like pancakes, with a deep yeasty flavor and crisp crust. Though if you like molds, try using cookie cutters: hearts, diamonds, clubs and spades give the party a very “Alice in Wonderland” feel.
Hot crumpets beg for clotted cream. Traditional recipes call for simmering cream for a couple of hours in a double boiler, then removing and chilling the cream, or clot, that forms on top. I did this once, and it was delicious, though not entirely worth it since you can buy clotted cream, or make a fake, mascarpone-based version that’s just as good.

Featured in: Crumpets And Marmalade On Super Bowl Sunday. 
British

Ingredients
1 cup warm milk
1 envelope (2 1/4 teaspoons) yeast
1 teaspoon honey
1 ½ cups warm water
1 ½ cups whole-wheat flour
1 ½ cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon baking powder
1 cup mascarpone
6 tablespoons heavy cream
 Vegetable oil for cooking

Preparation
1. In a large bowl, whisk together the milk, yeast and honey. Cover the bowl with plastic wrap and let stand in a warm place until the mixture becomes foamy, about 10 minutes.
2. Whisk in the warm water, both flours, salt and baking powder until smooth. Cover with plastic wrap and let stand in a warm place until doubled in size, about one hour.
3. To prepare the mock clotted cream, in a medium bowl, whisk together the mascarpone and cream until thick and stiff. Chill until ready to serve.
4. To prepare the crumpets, set a griddle over medium-low heat and oil it. To make flat, pancakelike crumpets, spoon the batter onto the griddle and cook for about 3 to 4 minutes on one side and 1 to 2 minutes on the other. To make the crumpets using English-muffin rings or cookie cutters, oil them liberally and place on the skillet. Spoon in batter 1/4-inch high. Let the crumpets cook until dry around the edges and bubbles have formed over the surface, about 5 to 6 minutes. Remove the rings and wipe clean. Turn crumpets over and cook until lightly browned, another 2 to 3 minutes. Re-oil the griddle and each ring before making another batch.

Nutritional analysis per serving (6 servings)
474 calories; 25 grams fat; 12 grams saturated fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 51 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 11 grams protein; 67 milligrams cholesterol; 810 milligrams sodium

http://cooking.nytimes.com/recipes/1013455-whole-wheat-crumpets-with-mock-clotted-cream


Tuesday, March 21, 2017

Vegetable Hash With Poached Egg







Martha Rose Shulman  
  Time 40 minutes 
 Yield Serves four

This is a clean-out-the-refrigerator sort of hash. I used red onion, red pepper, carrot, celery, kohlrabi and parsnip, all lingering in the produce drawer of my refrigerator. I like the texture of the root vegetables, and because they brown in the pan and there’s ketchup involved, this dish tastes like traditional hash to me.

Featured in: A Medley Of Leftovers. 

Ingredients
2 tablespoons canola oil
1 medium red onion, finely diced
4 cups finely diced vegetables (I used a mix of red pepper, carrot, celery, kohlrabi and parsnip)
 Kosher salt to taste
1 teaspoon cumin seeds, coarsely ground
2 teaspoons sweet paprika
2 tablespoons ketchup
 Freshly ground pepper to taste
4 poached eggs

Preparation
1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring often, until it begins to soften, about three minutes. Add the remaining vegetables and a generous pinch of salt. Cook, stirring often, until the vegetables begin to soften, about five minutes.
2. Stir in the ground cumin seeds and the paprika, and combine well with the vegetables. Continue to cook, stirring often, for 15 minutes until the vegetables are crisp-tender. Add the ketchup, and continue to cook, stirring, for another five minutes.
3. Press the vegetable mixture down into a flat layer in the pan. Continue to cook on one side for five minutes. A crust should form on the bottom. Stir, then press down again and cook for another five minutes, until a crust forms again. Stir, taste and adjust salt, and add pepper. The vegetables should be thoroughly tender and the mixture nicely browned with a sweet edge. Remove from the heat.
4. Spoon the hash onto plates, press down in the center, lay a poached egg on top and serve.
To poach an egg: Fill a frying pan with a tight-fitting lid (I use my omelet pan and a lid from a saucepan that fits perfectly), preferably nonstick, with water, and bring it to a boil. Add 1 teaspoon of vinegar to the water. Break an egg into a teacup, and tip into the boiling water. Immediately cover tightly, and turn off the heat. Let stand for four minutes, then remove from the water with a slotted spoon and drain on a kitchen towel. Keep in a bowl of water until ready to use.

Advance preparation: The cooked vegetables keep well for three or four days. Reheat on top of the stove. I’ve stirred leftovers into a pot of beans, a great thing to do if you have only a small amount of hash left or if you want to dress up a can of beans. Poached eggs will keep for a day in the refrigerator if you put them in a bowl of water.

Nutritional information per serving
195 calories; 2 grams saturated fat; 3 grams polyunsaturated fat; 6 grams monounsaturated fat; 186 milligrams cholesterol; 14 grams carbohydrates; 4 grams dietary fiber; 208 milligrams sodium (does not include salt to taste); 8 grams protein

http://cooking.nytimes.com/recipes/1014138-vegetable-hash-with-poached-egg

Watercress and Endive Salad With Pears and Roquefort






Martha Rose Shulman  
  Time About 10 minutes 
 Yield Serves four 

Pears go wonderfully with all types of blue cheese, whether Roquefort, Stilton, Gorgonzola or an American blue such as Maytag.

Featured in: Salads With Crunch, Sweetness And Zest. 

Ingredients
1 large, ripe but firm Comice or Bartlett pear
2 teaspoons fresh lime juice
2 tablespoons pecans 1 ounce, lightly toasted
1 bunch watercress, trimmed about 4 ounces
2 endives, broken into leaves
2 ounces Roquefort, Stilton or another blue cheese, crumbled
2 teaspoons chopped fresh tarragon
1 tablespoon sherry or Champagne vinegar
½ to 1 teaspoon Dijon mustard, to taste
 Salt
 freshly ground pepper
3 tablespoons extra virgin olive oil
1 tablespoon walnut oil

Preparation
1. Peel, core and thinly slice the pear. Cut the slices in half so they’re not too long. Toss with the lime juice.

2. Combine the pears, pecans, watercress, endive, blue cheese and tarragon in a large bowl. Whisk together the vinegar, mustard, salt, pepper, olive oil and walnut oil. Toss with the salad, and serve.

Advance preparation: You can prepare all of the ingredients except the pears several hours ahead of serving. Prepare the pears and toss the salad shortly before serving.
Nutritional information per serving (four servings)
246 calories; 20 grams fat; 5 grams saturated fat; 13 milligrams cholesterol; 14 grams carbohydrates; 5 grams dietary fiber; 283 milligrams sodium (does not include salt added during preparation); 5 grams protein

http://cooking.nytimes.com/recipes/1013411-watercress-and-endive-salad-with-pears-and-roquefort