Fall colours Canadian Style Thai Turkey noodle Soup · 16 October 2016 by colin newell
It is a cool October evening and what better way of heating it up a notch than with some Thai turkey soup.
Granted this is a variation on the old classic Chicken soup… but it prepares well and is mighty spicy.
What is special about this recipe is the addition of fresh uncooked Shanghai thick noodle which you can get at most Asian markets. It is an awesome addition to a very authentic recipe.
2 teaspoons canola oil
2 cups sliced mushrooms
1 whole chopped red bell pepper
1/2 cup minced peeled fresh ginger
6 garlic cloves, minced
1 (6-inch) stalk lemongrass, halved lengthwise
1/4 cup sambal oelek (ground fresh chile paste)
4 cups Turkey stock
1 standard tin coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
1 cups shredded cooked Turkey breast
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 package (250g) fresh Shanghai thick cut noodles
1. Heat a stock pot over medium heat. Add oil to pan.
2. Add mushrooms, red bell pepper, peeled ginger, garlic and lemon grass – stir constantly for 3 minutes or so.
3. Add chile paste; stir for another minute.
4. Add Turkey Stock, coconut milk, fish sauce, and sugar;
5. Ease to a simmer.
6. Reduce heat to low; simmer for 10 minutes. Add turkey to pan
7.) Simmer for a few minutes. Discard lemongrass. Top with onions, cilantro, and lime juice.
8.) While soup is simmering, bring sauce pan of water to boil. Cook the fresh Shanghai thick noodle for 4 minutes. Rinse with cold water. Add to soup. Simmer for a few more minutes.
Garnish with cilantro and green onions.
Serve with bread.
Fall colours Canadian Style sourdough pizza · 16 October 2016 by colin newell
At this time of the Fall, Andrea and I start looking forward to some rustic cooking; soups, stews and, yes, the occasional treat of pizza with seasonal ingredients. And since I have a sourdough starter that has been on the go since 2008, what better opportunity than right now to whip up a great pizza dough and accompanying pizza. Here goes:
Andrea and Colin’s simple Sourdough Pizza
1 cup sourdough starter, unfed or not at room temperature
1/2 cup warm tap water
2 1/2 cups Caputo 00 Pizza Flour *
1 teaspoon salt
1 teaspoon active dry yeast
A word about Captuo “00” Bread Flour: It is the gold standard of pizza flours by which most others are judged, but there’s quite a bit of confusion as to exactly what it is. You’ll read in countless sources that Italian Tipo “00” flour, like the Caputo, is a “soft wheat flour,” with a low protein content. Caputo 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours.
The “00” refers to the texture of the flour: Italian flours are classified by numbers according to how finely they are ground, from the roughest ground “tipo“1, to 0, and the finest 00. Gluten, the natural protein that remains when starch is removed from wheat grains, creates the elasticity you feel when you bite into a crunchy loaf of bread. The lower the protein content of the flour, the lower the gluten, and the lower the gluten, the less elasticity there will be in your dough (cake flour has the lowest gluten level).
In the bowl of a stand mixer, fitted with a hook attachment, combine all ingredients. Mix on medium low until all ingredients are incorporated and you have a firm ball. If dough is still very sticky, add about 1/8 cup of flour at a time until dough is firm. Your dough may be wetter than expected based on how wet your starter is. Don’t worry, just add more flour.
Remove dough from bowl and transfer to a lightly floured surface.
Kneed by hand for about 1 – 2 minutes, then form into a ball.
Place the dough ball in a medium mixing bowl that has been coated in olive oil or cooking spray. Lightly toss the dough ball in the bowl to coat in oil/spray.
Cover with plastic wrap and a dish towel. Place covered bowl in a warm area for 2 hours or until about doubled in size.
You can make this pizza dough ahead of time and keep in fridge for 1 or 2 days.
Transfer risen dough to a lightly floured surface. Roll out with rolling pin or spread with your knuckles to desired crust thickness.
Transfer dough to a pizza peel, if baking on a pizza stone, or onto a pizza pan or baking tray.
Top with sauce and favorite toppings.
In our case:
- Tomato sauce (by Jamie Oliver)
- Saute mushrooms and shallots
- fresh mozzarella balls (from our local market, Root Cellar…)
Bake in a preheated 500 degree oven (or outdoor BBQ) for 7 to 10 minutes – until cheese is bubbly and crust is browning.
Enjoy your home made pizza!
Book review - A Strange Little Place - the haunting and unexplained events of one small town · 2 September 2016 by colin newell
Revelstoke: Where the worlds of the living, dead, and extraordinary collide.
Brennan Storr, of Revelstoke, British Columbia, a rustic, rugged and alpine town in Western Canada, considers his hometown something of a magical place. But that was not always the case.
Brennan was not a believer in much of anything in the spirit world apart from what he could see in front of him and hold in his hand. Slowly but surely he would be converted to a new reality.
On the rare occasions when Brennan Storr’s family, on his mother’s side, would get together, they would tell ghost stories about the house where they all grew up.
He did have a few personal stories of the unexplained. Nothing dramatic, really, apart from a small collection of inexplicable things that had happened throughout his life. Brennan offered “Understand, I didn’t believe in ghosts or the paranormal, but I got a lot of mileage out of those stories – both my family’s and my own – at parties.”
But in his debut book, A Strange Little Place – the haunting and unexplained events of one small town – Brennan reveals, in 33 succinct chapters, the unusual fabric of time and space that permeates Revelstoke.
“I’ll be straight with you – If you believe that UFO’s, Sasquatch and the like are all nonsense of the highest order, I have no intention of trying to convince you otherwise. Before starting this book in April 2012 I was in the exact same boat.”
Revelstoke, an internationally recognized destination for winter sports and becoming increasingly popular in the spring and summer for its cultural and outdoor activities, harbours something of a dark secret. If the examples within this 240 page paperback hold any greater meaning, it could be that this little town lies in the focal point or nexus of some mysterious force.
The history and progress of Revelstoke plays a very important role in this tale and Brennan thoroughly documents this relationship while unveiling 70 years of the town’s paranormal fabric. In A Strange Little Place Brennan offers several explanations for these odd events. There are a lot of unusual phenomenon here. There may be some inexplicable connection that links these events together. Clearly, Revelstoke has a quantity of spiritual baggage because of its very colourful and, initially, optimistic future.
Tales of missing time, shadow people, spectral light and sound, UFOs and ghosts spill from the pages in a jaunty kind of way that will leave you questioning your own reality and looking over your shoulder a little more often.
“Assuming he had fallen asleep without turning off the kitchen light, Nelles sleepily rose from bed and returned to the kitchen where, sitting at the table in front of him, was none other than the recently deceased Louis Bafaro.”
Brennan’s style is at once charming, folksy then gritty with a 1940’s gum shoe sensibility.
Perhaps coming from a similar upbringing to the author, I found his stories of the unexplained resonated with me. I was left reanalyzing some of my own experiences. I was opening chapters of my own life that I had often dismissed as “false memory”. I liked Brennan’s book because it made me think about the world around me – and had me squinting more objectively at things I might have not given a second look.
A Strange Little Place is a frisky and fast paced read on a subject that I have always been fascinated with. These stories left me wanting more and asking more questions.
Brennan Storr, now a Victoria area resident, is an active story teller, researcher and journalist who has written on many subjects including pop culture, pro wrestling, his own itinerant life and his fascination with dark places. He works in a haunted office building in one of the most haunted cities in North America. His book is readily available on Amazon online (in Canada) and a growing number of small book stores in Western Canada.
You can meet Brennan in person and buy an autographed copy or two of his book at Chapter’s book store, 1212 Douglas St – downtown Victoria on Friday, September 30 from 2 to 4 pm.
Colin Newell is a Victoria area resident and long time writer of non-scary stories about coffee and pop culture.
Baking 101 Bernard Callebaut sticky chewy chocolate brownies · 31 August 2016 by colin newell
I just made this rich, dark chocolate brownie with a soft chewy center, firm edges and a crackly top. Simple to make using just one bowl. Pay attention to the measurements as they are the key to success.
- ¾ cup Fry’s, Hershey’s or Dark Dutch cocoa
- ½ tsp baking soda
- ⅔ cup butter – melted
- ½ cup boiling water
- 2 cups sugar
- 2 free range jumbo eggs
- 1⅓ cup all purpose flour
- 1 tsp vanilla
- ¼ tsp salt
- 1 cup dark/medium Bernard Callebaut chocolate chips
- Preheat oven to 350 degrees.
- Grease a 9 by 13 baking pan.
Add cocoa and baking soda to a large bowl and stir to combine.
Melt ⅔ of a cup of butter in your microwave. With a wooden spoon, stir ½ of the melted butter into the cocoa and baking soda. Stir until combined.
Add ½ cup of boiling water to bowl with cocoa and butter. Stir until combined and smooth.
Add sugar, eggs and the rest of the melted butter to the cocoa mixture. Stir until combined.
Sift in 1⅓ cup of flour. Add vanilla and salt. Stir until combined and batter is smooth.
Add chocolate chips to batter and stir until combined.
Pour into prepared baking pan and smooth the top out with a wooden spoon. Bake for between 35 and 40 minutes. Test with a toothpick for doneness.
Cool for 30 minutes in pan. When cool, remove from pan and cut into snack sized brownies.
Yield should be around 2 dozen.
Serve with ice cream while warm – or with black coffee. They are an addictive treat.
If you feel the urge to coat them with icing, wait until they are cool and use your imagination.
Alternately, one could swirl in peanut butter chips or raw peanut butter instead of the chocolate chips.
Colin Newell is a Victoria area resident and long time creative writer. A baker since the age of 12, he has been around the mixing bowl a time or two!
Book review - Straddling the Hound - The Curious Charms of Long-Distance Bus Travel · 30 August 2016 by colin newell
When humanity first put one foot in front of the other and locked its gaze on the horizon, the force of curiosity and exploration would inevitably build nations.
Without a curious nature and desire to follow the sun, we would be an entirely different people living in an entirely different world.
Retired medical doctor, Trevor Watson, is one such 21st-century explorer who finds the attraction of the open road impossible to resist. At a very early age, Trevor would sit in his bedroom and gaze at a large full colour Mercator map; he would imagine ocean journeys between tropical outposts. These junkets would often involve ingenious plans to avoid pirates, bandits, and encounters with malarial mosquitos.
Responsibility and practical demands of life in the adult world settled in and Trevor (in a candid and wry admittance) reluctantly decided on a career in family medicine. It would be a wise choice since it created an opportunity to meet his lovely wife of 46 years and travel and work in some interesting corners of the globe. Being a family physician also led him to write a column dealing with health issues for several Canadian newspapers in the 1990s.
In Trevor Watson’s debut release, Straddling the Hound he takes us on a series of explorations into the American hinterland. He frequently integrates etymological and linguistic analysis of place names, regional personalities and the very industry and infrastructure of the open road.
The book has more substance and surprises than what you would expect at first glance. Straddling the Hound is a very satisfying reading experience – as page after page of first person travel observations reveals unflinchingly detailed explanations of place names, people and the regional origins of successful businesses that ultimately thrived because of travel.
As you would expect, a book about bus travel in North America is not all about smiling faces. This is not the simpler times of the 1950’s and 1960’s. A journey on a trans continental bus is as much about discovering something new as it is seeing the seedier side of the American experience:
One chap particularly caught my eye; he was as stocky as can be; his neck must have been 20” around. He was, I imagined, Carlos “Chopper” Ramirez, out on weekend parole. He had cryptic messages tattooed on his neck and bald scalp. His head actually seemed suffused, as though it was about to explode. Oddly enough, he had – of all things – a huge golden polo medal hanging around his neck. I’ll bet you anything it was stolen, or maybe won in a knife fight.
I found myself drawing the curtains on my suburban home as I fell deeper and deeper into Dr. Watson’s first person dystopian vision of downtown America. That feeling would pass as the writing gave way to a folksier and journalistic treatise on the very fabric of America’s open road, its people, the itinerant among us and the many meanings of our journey.
Straddling the Hound is not just about the bricks, mortar, concrete and blacktop of our interconnecting matrix of highways that connect all the people in their varied splendour. Its also a fearless gaze at the strata of society. Dr. Watson takes us on a sojourn under the soiled fingernails and into the duffle bags of the every day people that ride the bus – heading home, leaving home, and often away from a temporary home. He flirts with often acerbic descriptions of frustrated employees and drivers of Greyhound. He explains the origins of highway-byway diners like Denny’s:
Denny’s was founded in 1953, in Lakewood, California, by Richard Jezak and Harold Butler. The original name was Danny’s Donuts, but a few years later was changed to Denny’s to distinguish itself from a competing chain called Doughnut Dan’s.
More than anything else Trevor Watson wants to achieve his mission; to find out about the very essence of the people that he encounters; to understand them and their history and their place in the modern world. It is, I think, the thirst for knowledge that powers, in part, the motivation of the (as Trevor describes himself) hodophiliac – someone who’s fond of or loves traveling.
Dr. Watson (Photo above) takes us on a dusty road trip leaving us significantly more curious about the world around us. I am very confident that readers of this blog would definitely enjoy putting on their traveling shoes and taking a ride on this bus. Copies of “Straddling the Hound” are available on Amazon.ca and also at Tanners Books in beautiful Sidney, British Columbia, Bolen Books at the Hillside Mall and Ivy’s Books in Oak Bay.
Colin Newell is a Victoria resident, on the southern tip of Vancouver Island, who is constantly in search of a great cup of coffee and a good book to read.