French Toast!

Is anyone else listening to Julie Nesrallah on CBC in the morning? I LOVE her speaking voice. She always sounds like she is only just waking up (that's when I sound my sexiest for sure). And so I turn to breakfast. We have had some amazing breakfasts, particularly after a Saturday visit to the West End farmers' market www.eatlocal.org.

One of the main reasons I go to the market is to purchase eggs from the folks at ForstbauerNatural Food Farm. They are a biodynamic operation, biodynamics being one of the first organic systems approach models http://en.wikipedia.org/wiki/Biodynamic_agriculture, and their chickens are free range. This brings me to a point of contention: free range versus free run. Gabriel pointed out the other day that the "Happy Chicken" I was buying was perhaps not as gay as I had thought. I noticed that the terms free run and free range are also used in egg production, and so I have done a little research into eggs. Here is what the Alberta Egg Producers' website has to say about the difference:>"They are not the same. Free-range eggs are those from hens who have access to nesting boxes, open floor space, perches and outdoor runs. Free run eggs, on the other hand, are from hens allowed to roam freely in an enclosed facility (barn). Producers have more work because egg safety and quality is more challenging to manage in both these situations since eggs can come in contact with droppings and dirt, as well as can be laid in many places making quick egg collection a challenge. The nutrient content of these eggs is no different than the nutrient content of eggs of hens raised in conventional cage housing systems."

http://www.eggs.ab.ca/about/types_of_eggs.htm

I also have the following link for you to a Vancouver Humane Society website

 http://www.chickenout.ca/ which does a great job of explaining the lives of battery hens, and 

how to determine which eggs are farmed humanely. Animal products which are certified organic by a recognized certification board are treated to certain standards of care which many people believe are more respectful of a bird's natural behaviour and needs. The standard egg bought in the grocery store comes from a battery hen, who after having her beak trimmed off, lives her life in a 1x1 foot cage with one other lady friend. At chickenout, they have lots of pictures from factory farms which are meeting industry and health standards but still seem quite appalling to me.

Until recently I felt like we couldn't afford to pay an extra $2-3 a carton because we are students, and we have to make as many marginal cuts to costs as possible. Then I visited the UBC farm and met the Grand Dames of the operation; the Agassiz Cross.  Wish I could find you a picture of the fine ladies who lovingly pecked at my rubber boots. These chickens are an experimental breed,

developed to survive the Vancouver winter outdoors, and are a cross between the Rhode Island Red 

and the Plymouth Barred Rock. which has the high laying capacity of those normally used in organic egg farming, BUT has the ability to live in the outdoors through the Vancouver winter. LohmannBrowns and Bovans Browns are among the favourites of organic farmers because of the high egg production but these breeds don't over winter very well and either have to be brought indoors or live a shorter life. The Agassiz Cross is living to around six years old and doing a great job of helping the UBC Farm tame its wire-worm problem.

Anyhow, I loved those birds and they loved my boots, and now I am a different kind of egg consumer. I hope that wasn't too rant-y. French toast anyone?

3 eggs

1/4 c milk

1 tsp vanilla

dash salt

2 thick slices of bread (I used Terra Breads' Cranberry Pistachio Loaf)

brown sugar

1 apple halved, cored, sliced

Heat pan on med-low. In flat bottomed dish, beat eggs, milk, vanilla and salt until uniform in colour and a bit frothy. Soak bread in egg mixture a minute each side, make sure to coat edges. Brush pan with canola, corn or other so-called flavourless cooking oil (ie; not olive oil), add bread to pan and reduce heat to the higher side of low. Check often, once brown on one side, flip. When done, spread brown sugar on the hot side of the toast, and arrange apples on top. 

A worthy petition

To sign, please go to:

http://www.thepetitionsite.com/1/save-ubc-farm

"The University of British Columbia, located on Musqueam traditional territory, is home to the last working farm in Vancouver. The 24 hectare UBC Farm/ Centre for Sustainable Food Systems serves as a model for urban agriculture, a research site for sustainable food production and sustainability education, a unique and beautiful ecosystem balancing cultivated and native plants and animals, a sourceof fresh, local produce, and a hub for community and service learning.

Unfortunately The UBC Farm is currently under threat as housing at UBC expands. It is entirely possible to save the farm and still meet housing needs as laid out in the community and campus plan.

In recognition of the unique experiential learning and academic research space at UBC Farm please support the following proposal to retain and enhance the existing UBC Farm/ Centre for Sustainable Food Systems at the University of British Columbia as an innovative centre for sustainable agriculture, agroforestry, food systems and community health:

Retain UBC Farm in the current location in South Campus where soils have been built up for 40 years.

Retain UBC Farm at its current size (24 hectares) to ensure that it can continue its varied, innovative research and community programming, as well as its demonstration of sustainable production-scale agriculture.

Preserve significant wildlife corridors around the Farm which serve as integral habitat for frogs, eagles, hawks, owls and at least 60 other species of birds living in balance with an integrated farm ecosystem."

I just wanted to tell someone that I am making boeuf bourguignon in the style of Julia Child 

and listening to Mahler's 7th, and I feel so alive.

Wish you were here.

Rebecca

La Gastronomie Belgique!

On Saturday of last week we went to Chambar on Beatty Street, in Vancouver. It's tucked into a turn of the century brick building on the edge of Gastown, right at the Stadium/Chinatown station on the SkyTrain. 

Normally, Gabriel and I would not lay out the cash to go to such a snazzy joint, but our wonderful friend Tangiene wanted to take us, and we are forever indebted to her. We dressed in our fancies and hopped on the train. 

Chambar's fare runs  around the $25-30 region, but it was worth it for the presentation alone! Holy vertical food Batman! We asked for the best, but the cheapest wine on the menu. I think I'm going to do that more often at nice restaurants. At first we were recommended a bottle at $60, but then we said "Ahhh, uh, actually how about something between $40-50?". So she pointed out a bottle for $55 and we were like..."No, we really mean it, it has got to be cheaper." And she said "Then definitely it has got to be this one!" The wine was great.  I loved the moules au vin blanc avec frites, (mussels with white wine and fries) and my entree was super tasty. I think there may have been a bit of an overdose of cloves in my meal though. I had a tagine of lamb shank, couscous and fig, with harissa and yogurt. It had a slight bitterness to it, and about halfway through my meal I realized that my mouth was numb. Seriously! I'm pretty sure clove oil was used as an anesthetic in the ancient days of dentistry. Anyhow, I didn't care, because I ate everything in my tagine (it was very generously endowed). I couldn't help but feel a twinge of sadness for the little lamb whose tender delicate flesh fell of the bone as I...god I can't go on. It's awful to eat little creatures you would like to have share your bed. 

The desert as you can see was beyond compare. It was a pear pudding with rooibos tea ice cream and chocolate ganache. Ganache. If you haven't had ganache, let me explain that it is made with, cream and bittersweet chocolate and nothing else. Why would it need anything else? This dessert had us cooing and sighing with sensual pleasure. God, what I wouldn't give for another right now. 

Ganache

2 cups heavy cream

15 oz bittersweet chocolate chopped (go for high quality chocolate here, it's worth it)

Heat cream in heavy saucepan until simmering. Remove from heat, add chocolate while whisking. Serve. Can be refrigerated for a day or two.

Inaugural Blogural

This is my inaugural posting of food for thought. Please forgive me as I go through the growing pains of first blog. I am often asked about recipes and ideas for people who don't want to spend a lot of time cooking but want to eat GOOD food, and I'm going to try and share some ideas here. Maybe you have some ideas of your own? I also need to deal with a two year old promise to my mother in-law to make available the recipes for the food I (and my loyal friend Ben) prepared for my wedding. Yeah, I catered my own wedding, and I'm boasting. Cost practically nothing to feed 70, but if there's a next time, I'm hiring a staff. 

In addition to sharing my obsession with food, I would also like to talk a little about some of the issues I have been thinking about in relation to my Agricultural Sciences, Land Food and Community course at the University of British Columbia. I think I might be able to make some nice connections between what I am eating and drinking, and the effects of my food choices on the world around me. These are lofty goals, but let's start with the basics: Salad Dressing. 

I really like the words "salad dressing". Like the perfect shoes to go with a becoming dress, the

components of a good dressing are complementary and flattering to the figure...or lettuce leaf. Last year I went through a many month phase (too many to proudly mention) of Caesar dressings from scratch. We lived dangerously, eating raw egg yolks and garlic and tossing croutons at passers-by. After our embroilment in dressing excess we went through a reductionist period which brings me to my current favorite way to eat a salad: olive oil and salt. Frankly I just stick my finger in the top of the bottle to control the flow and drizzle a bit of the ol' extra virgin, and follow it up with a sprinkle of kosher salt. What doesn't taste good with olive oil and salt? I challenge you ...

Today I am going to post a how-to of dressing. I should tell you straight out that there is no wrong way to make a dressing really. However, now that I say that, there are some general rules of thumb. 

• About 3 parts oil to 1 part vinegar (or lemon juice or soy sauce or other acidic balancer of oil).
  
• Less is more until you add more. It's okay to start slow. Get that dressing off the ground and then get creative.
  

Lemon Caper Dill Dressing

juice of 1 lemon 

handful of caper berries chopped

fresh dill chopped

extra-virgin olive oil

fresh ground pepper and salt to taste

The trick is to start with your acid, and then slowly add the oil while beating with a teeny whisk, or if your teeny whisk is dirty, use a fork. If I am using dried herbs or garlic or mustard, I generally add those before I start adding oil, but with something bulky like capers and fresh herbs I worry that emulsification won't happen. If you are afraid of the word emulsification, I understand. Mostly it makes me think of salon aesthetics and foam carpet underlay (?), but really emulsification is what happens when oil mixes with something that isn't oil. A trick I learned from a source I can't credit (because I forget) is to run the oil down the side of the bowl or jar as you whisk vigorously, with a teeny whisk of course. This keeps it at a slow flow, and pretty much guarantees a nice creamy dressing. Once you've reached the golden ratio of 3:1, add all the good stuff and serve.

I want to point out that dressings are crazy versatile. A piece of grilled bread with fromage frais, smoked salmon and a drizzle of this dressing is divine. A couple of table spoons of dressing into sauteed onions and mushrooms, toss with pasta and dust with Parmesan is perfect comfort food. Ooooh, or omelet...or potato soup...or.... Anyway, get creative. Make a big batch at the beginning of the week, add crushed cumin seed on Tuesday and honey on Friday. You'll never go back to Kraft.

P.S. I want to mention that the tomatoes in the photograph above come from the farmer's market on Comox St (between Thurlow and Bute) in Vancouver BC. They are the varieties Green Zebra and San Marzano and taste like the heavenly fruits of longing.