Hello all. I was hoping to have a recipe up today, but I'm still running to keep ahead of Workasaurus and Deadlineadactyl.
Even though most of what I've fed my ravenous gullet wouldn't really be classified as "nutritious"--I don't know how much salt water taffy I've eaten over these past couple of weeks, nor how many burgers or slices of pizza (homemade and otherwise)--I was able to pick up some beautiful fruits and veggies...as well as a few well-deserved treats for me.
It will be a few more days until I'll be able to carve out some time for a proper post. Until then, here are a few photos of the nummy things that have crossed my lips:
Yes, my busy bees are back, buzzing around workasaurus and deadlineadactyl.
I'm hoping the bees will scare them off (nothing more embarassing to the beasts that being all welty from the stingers of the teeny little winged creatures), but alas those horrid pharmacos have developed some sort of gigantic epipen for the equally horrid beasts, so it seems that I'll be busy slaying these dragon-like monsters on my own.
I'll be back in a few days.
In the meanwhile, I'll leave you with the Furs' Pretty In Pink simply because I found out John Hughes, director of some of my favourite 80s movies (The Breakfast Club, Pretty in Pink, Sixteen Candles) died today. For those of you interested in music he used in some of his soundtracks, check out Purebordom's John Hughes Soundtrack Retrospective.
Anita Stewart's "World's Longest Barbecue" interests me--not because it attempts to create a truly national feast, but because it essentially celebrates locavorism in a country made up of immigrants. There is a bit of a dichotomy there...
Sure, we have "quintessentially Canadian foods," such as butter tarts and doughnuts, but most of what's eaten goes beyond this.
Indigenous foods such as maple syrup, bison, blueberries and squash now sit along side various crops and herds brought over by waves of immigrants. Most of the meats we eat: chicken, pork and beef, along with carrots, apples, spinach, peaches and other fruits and vegetables, along with grains and cereals we eat on a daily basis were brought over by people who wished for a taste of home.
My concept of celebrating Canadian eating focusses on the breadth of dishes this country offers as a result of the creative and homesick cooks, combining a breadth of indigenous and new ingredients. It's also about what food helps us do: celebrate, commiserate, share and learn.
It's not in opposition to the "eat local" shadow cast by the event, as it's possible to adapt some home cooking to near-ish crops and herds, but I'd rather explore what I can do with a local base food and see what I can do to bring in part of the rest of Canada.
There are many ways to flavour a pork loin, but an Argentine-insprired chimichurri is my offerng. I use this vibrant green coriander leaf mixture as both a sauce and a marinade; I've also mixed with butter, cream cheese or mayonnaise for a sandwich spread. It's incredibly garlicky and a bit tangy and easily adaptable to your individual palate--apart from playing with the garlic and spicing, you can play with the parsley-coriander ratio, keeping to one cup of green.
For the loin, put some of the sauce and put it a zippy bag and let the pork marinate in it over night. After cooking, place the cooked meat in a tin foil pocket with a couple of spoons of chimichurri (not the marinating liquid, but some from the quantity made), seal the ends and let the meat sit for about 10-15 minutes before carving.
Oh, and the weird shape to the loin? No, local pork producers do not raise pigs to have their various bits shaped to look like flowers when cut. I don't have a barbecue, but I do have one of those table-top grills. Makes for very pretty slices.
Chimichurri 4 cloves garlic 1/2small onion, roughly chopped 1/2c flat leaf parsley 1/2c coriander leaf 50-60ml red wine vinegar 100-125ml olive oil 1tsp cayenne pepper (or to taste) 1tsp black pepper (or to taste) 1tsp salt juice from half a lime
In a blender, add the garlic and onion and chop finely. Puree in the the herbs in by handfuls, alternating with oil and vinegar. When all the leaves, oil and vinegar are combined, blend in cayenne, pepper and salt. Adjust seasoning to taste. Before using, add lime juice.
