Butternut squash soup with vegan option · 3.01.16 by colin newell
Winter is the best time of the year for hearty vegetarian soup with the option of adding some animal protein if you are so inclined – either way, these are filling and healthy soups during the winter months – here is how we brew up one of our favourites.
Dice 1 medium butternut squash
Dice 1 red pepper
Dice 1 medium onion
Toss together and split between two baking sheets.
Cover each sheet with parchment paper. Divide the veg between the two equally.
Sprinkle tablespoon of Olive oil over each pan and then salt and pepper to your
Mix together elements on each pan.
Get 4 slices of double smoked bacon (optional) sliced into lardons
and then sprinkle over top of the mixture.
Take one garlic, break it into cloves, leaving in their own paper
and divide them equally between the two pans.
Put into 400 degree oven for 30 minutes, toss at half way point.
Get out a big dutch oven bringing it up to medium heat.
Take the two pans out of the oven, removing cloves of garlic and set aside.
Take both veg mixtures less the parchment paper and dump into dutch oven.
Put in a couple of tablespoons of fresh thyme.
Squeeze out the garlic from their bulb into the dutch oven.
Add 2 1/2 to 3 cup of Chicken or Vegetable broth – stirring occasionally
while bringing to boil. Once it reaches the boil, turn off heat and get out your
immersion blender and blend it to your desired consistency.
Add more stock if you want a thinner soup. Return to heat and
take to boil. Simmer for 10-15 minutes.
Serve with bread.
Katie and her World of beautiful cards for all occasions · 15.12.15 by colin newell
Katie is a lovely 19 year old girl who has Cerebral Palsy. Together with her mom, Sue, they have been making stamped cards since 2007. Prior to receiving assistive technology, Sue used to help her daughter stamp the images on the cards.
Katie has a head controlled stamping machine made for her four years ago by CanAssist. She is now able to stamp the images for her cards through a switch control using her head.
Card making is Katie’s thing and it brings her great joy. She loves making cards and sharing them. Making and selling cards has given her a unique way to connect with people in the community. Additionally, this also allows Katie to give back to the community with the profits from her cards. This year, Katie’s cards accounted for 100% of the festive seasonal cards that we sent out – and as you can see in the photo above, they are beautiful.
Katie had hip surgery a year ago which took her out of card making commission. Her story was featured on Global-TV and she was an instant hit – it put a smile on her face and to this day she is still very busy putting smiles on our faces.
At the time, her Mom, Sue and some of the neighbors put their heads together to see if they could come up with a plan to brighten her recovery. Sue suggested, “Since Katie will not be making cards for a couple weeks, I thought that it would be amazing if bright, beautiful cards made their way to her. Near and Far.”
“We have a world map up. Her sisters will open up the cards and we can mark on the map were they have come from. We have also created a box of inspiration. When someone sends a card if they could put in a single button or piece of ribbon – something cute that Katie can put on a card… That would be great. Once she got back to making her cards she had hundreds of pieces of inspiration from everyone around the globe to put on her cards.”
At the time the message was – “Please mark on the back of the cards were they are from. I know that Katie will want to look at each and every one for years to come. We are going to put the world map up in her room so she can always see it.”
If you feel like sending a card (or getting an incredible custom card for any and all seasons) from Katie, send your own card or a request for a price list to:
6898 Central Saanich Rd.,
Katie has a website and point-of-sale PayPal thing for her cards over here
Katie thanks you!
Michael Kaeshammer and his band in concert - Victoria B.C. · 28.11.15 by colin newell
When Michael Kaeshammer sits down at a grand piano worthy of his dynamic range, the genuflection towards the likes of Albert Ammons, Meade Lux Lewis, Big Joe Turner and Pete Johnson (the Grand masters and caretakers of the Boogie Woogie music genre of the 30’s and 40’s…) is immediate, respectful and unmistakeable.
Born in Germany, but relocated to Canada as a young adult, Michael Kaeshammer has toured and recorded tirelessly and brings an energetic show to virtually every stage. His visit to the McPherson Playhouse on a crisp night on November 27th, 2015 was no exception. With 6 Juno nominations to his credit and numerous music awards, Michael is a veteran of several classic musical idioms including but not restricted to boogie-woogie, Fats Waller inspiring stride piano, Chicago blues, straight ahead Jazz and The Great American Song book.
This was my third time at a Michael Kaeshammer concert and if one thing is assured, it is a sudden release of musical energy that is off the charts. Michael Kaeshammer does not simply play the piano as much as he pushes it to the outer reaches of the instruments spectrum. A Michael Kaeshammer show is a tribute to 20th Century piano history and within the realm of Michael’s humility, he makes the 88 key piano the actual star of the show with his seemingly limitless mastery of the instrument taking the piano places it has never been.
Michael Kaeshammer also leaves his ego in the dressing room as band members, Nick La Riviere on trombone, Paul Pigat on Fender Telecaster guitar, Devon Henderson on acoustic and electric bass, a nuclear powered Roger Travassos on drums, a hirsute and Miles Davis inspired William Sperandei on trumpet, and an endlessly soulful Eli Bennett on tenor saxophone take turns raising us to the stratosphere.
In an almost 3 hour show, Michael Kaeshammer and his band seamlessly cross the boundaries of a more formal tribute to a classic American musical genre into the realm of a piano masterclass. What’s quite apparent early in the 1st set is that Michael is so giddy to be back home among friends that the audience is treated to a first class jam session where there is no play list or expectations – it’s just all fun from the word go. And the McPherson audience is the sole beneficiary at this house party. By the second set the band has settled into a groove somewhat reminiscent of a New Orleans Mardi Gras street party. At one point the horn section leaves the stage with Michael on tambourine to go “walk-about” ending up in the Upper Balcony entertaining a surprised and appreciative audience, the rhythm section below never missing a beat.
In another section of the 2nd set, Michael Kaeshammer and guitarist Paul Pigat are “cutting heads” duking it out between piano and Fender guitar. To his credit, Pigat takes the classic country-rock Telecaster guitar to places normally unexplored for this 6-string, squeezing out riffs generally more suited to a Gibson or Gretsch -and doing it with experience and aplomb.
Overall, this was the most spirited outing from Michael Kaeshammer that I have seen proving again that he is an exceptional performer, a true master of the piano and a great bandleader that brings out the very best in his musical team members. Bravo Michael Kaeshammer! Good show.
You can find out more about Michael Kaeshammer at his website Kaeshammer.Com
A great big slice of Italian passion in Victoria B.C. - Il Covo Trattoria · 18.09.15 by colin newell
My wife and I have a few go-to places for celebrating special occasions – like Fridays, or a Wedding Anniversary, a successful shopping trip or the first rainy day in September after a long drought.
And considering that Victoria B.C. is a city flush with imaginative restaurants, there are really only a handful (in my estimation) of food places that consistently deliver passion, authenticity, love and great taste in equal measure.
Il Covo Trattoria at 106 Superior Street in James Bay near Fishermans Wharf is one of those places. I have a soft spot for Italian cuisine (my mother grew up in an Italian enclave in Montreal in the 30’s and 40’s…) and I was raised on rustic interpretations of Northern Italian classics. So, it’s in my blood and in my memories. And if your momma cooked Italian, getting that experience in a restaurant is a tall order.
Il Covo Trattoria seems to make it effortless. Their location in historic James Bay – Victoria, not far from Fishermen’s Wharf and a short walk from the Inner Harbour and some of the cities finest hotels could be just as easily located in the heart of New York City, Rome or Montreal. Passing through the grand entrance into the care of the hostess, one is transformed into another time and place. A big part of a restaurants charm is unquestionably its ambiance and Il Covo has certainly nailed the European experience.
Ii Covo is large enough for expansive families and intimate enough for couples on an important or romantic date. Service is attentive, informed and engaged without being worrisome. What I love about the eating experience here is the dedication to authenticity and focus on regional ingredients – all impeccably fresh and balanced according to the season.
Andrea and I started our culinary adventure with a martini and one of Il Covo’s brilliant Northern Italian inspired cocktails.
Our opener from Chef was a salad of rare tuna, chick peas and arugula – perfectly tart and balanced to set the palate up for our mains.
Click on Map Photo for the Big View
This evening my wife had the signature Lasagna – which she rates as the best in North America – and trust me, she has sampled this straight forward dish from coast to coast. I had the Papardelle pasta with Prawns and fresh asparagus in a Pernod sauce – delicious, fresh and so satisfying.
If you have room for any dessert, the cakes, creme brulee, panna cotta and tiramisu are amazing – I know. I have had them all. Coffee is great too!
Il Covo, for us, is a place filled with love of family, friends and dedication to the most positive food experience – it is as close to eating in an Italian village as you can get without actually being there. Top marks to the Il Covo team! Bravo!
Victoria home cooking - Slow roasted garlic and tomato marinara · 30.08.15 by colin newell
As Fall and harvest comes upon us, it is time to start making some of those tasty sauces that we will start enjoying throughout the fall.
Most of our best tomatoes are now ready and they are being converted to sauce for pasta dishes in the future. One of our favourite building block sauces: Marinara – it cannot be beat. It scales up well and you can add nothing to it or your favourite protein.
Necessary ingredients: Tomatoes, garlic, olive oil, salt and ground black pepper, 1 medium onion,
2 medium celery ribs, 1 medium green bell pepper, basil, oregano, fennel seeds, chili flakes, 1/2 cup red wine or vegetable stock,2 bay leaves, 2 Tablespoon tomato paste, bunch of fresh parsley…
Take 3 pounds of Roma tomatoes.
Boil some water. Trim the stem end of each tomato and then cut a 1/4” X at the blossom/stem end.
Drop the tomatoes a few at a time into the boiling water for 60 to 90 seconds OR until the skin starts to loosen. Using a slotted spoon, remove the tomatoes to a bowl to cool for a few minutes.
Pull the skin off of each tomato.
Preheat your oven to 225 degrees (F).
Line one or more large baking pans with parchment paper.
Cut all of the tomatoes in half. Set a fine sieve over a bowl. Squeeze out all the seeds over on and onto the sieve. Keep the juice that comes out! We will use this later.
Place these tomatoes onto the parchment paper.
Mix together 1/4 cup of olive oil and 3 to 5 garlic cloves crushed and minced.
Paint this oil/garlic mixture onto the tomatoes. Put a twist of fresh ground pepper and salt onto each of the tomatoes.
Roast the tomatoes on the parchment paper in the oven for 2 hours.
Put all of these roast tomatoes into a bowl and add the reserve juice from the earlier seed removal.
Puree this mix with a hand mixer to medium fine puree eliminating all the lumps and clumps. Personal preference kicks in around here.
Add 2 tablespoons of olive oil in a large pot. Add onion (diced), celery (diced) and bell pepper (diced).
Simmer for 5 to 7 minutes.
Add 1 teaspoon or more of basil (fresh or dried) and oregano (fresh if you have it), a 1/4 teaspoon of crushed fennel seeds (use a rolling pin — releases the aromatics), a pinch of chili flakes and cook for another minute.
Added the pureed tomatoes, wine or stock, bay leaf and tomato paste and simmer, stirring occasionally for 35 minutes or so.
Discard Bay leaves and add chopped parsley (1/4 cup chopped)
Season to taste with additional salt and pepper. Makes around 10 cups of sauce.
Bon apetit! This is one of our favourites and mirrors one of our all time favourite sauces from Victoria restaurant Zambri’s. Original recipe by Eric Akis of the Times Colonist.
A life in Ice-Cream Chapter one - Bushmills Butterscotch Pecan · 10.08.15 by colin newell
When I was around 17 or 18 (and living in a household of very competitive women all with their own culinary streak) I decided to get a French ice cream maker, A Donvier – which was a manual ice cream maker with a cold core very similar to the KitchenAid.
Because it was manual, I could look forward to 25 minutes of cranking the handle while day dreaming about living in the 1980’s… ah, yes… good times.
Anyway – I digress. The recipe.
If there is a top 3 ice cream flavour or style, it may just be butterscotch because it is a subtle variation on vanilla with a twist of something sweet but not as refined as chocolate. Butterscotch: No idea where the name came from, but since it mentions Scotch… I thought, what the heck. Away we go.
6 tablespoons (80g) butter soft / salted or not
3/4 cup packed brown sugar (I used unprocessed Demerera – comments on that later…)
1/2 teaspoon kosher salt
2 cups (500ml) 36% heavy cream
3/4 cup (180ml) Homo milk
6 egg yolks
1 teaspoon organic vanilla extract
1 tablespoon (exactly!) Bushmills Irish Whiskey
1 cup (give or take) Roast candied pecans
Melt the butter in a 2 quart saucepan on a medium gas burner (electric is fine)
Add the salt and then add the brown sugar – stir until molten (and caution ahead! Molten
sugar is darn hot and can burn you in ways you cannot imagine — keep children and fingers clear of the sugar!)
Important put aside a few tablespoons of the butter/salt/brown sugar for the roasted pecans – more on that later.
Let the sugar/butter/salt cool a bit if you have over-heated it – check the temperature with an instant read thermometer and make sure the sugar mix is below 200 degrees (F)
Add 1 cup of the cream and the milk to the sugar/butter/salt combo
In a separate bowl whisk up the 6 egg yolks (egg whites can be saved for another day — like a healthy omelette!)
Add the warm sugar/butter/salt/milk mixture to the eggs whisking constantly to avoid a scrambled egg mess in case the sugar/milk mix is too hot.
Put this mixture back into the 2 quart saucepan, and keeping an instant read digital thermometer bring the “custard mix” up to a temperature of between 160 and 170 – but no higher!
In yet another container (that will sit on an ice bath) put the remaining cream.
Place a fine strainer on top of this container and then pour the “custard mix” through the strainer into the bowl (being ice chilled) that holds the remaining cream. Add the vanilla and scotch and stir to mix.
This is your ice cream “pre-mix” – after it has cool and or stabilized, take it off of the ice bath and put it into the fridge for 2 hours to chill.
Roast some nuts – While it is chilling, prepare your roast pecans. You can use almost any nut but preferably something with flavour and texture – walnuts are a good alternate choice – or pistachios.
2 tablespoons butter (around 35g)
1-2 cups of pecans or walnuts
Twist of kosher salt.
Melt the butter in a skillet or sauce pan on medium heat.
Toss in the halved pecans or walnuts.
Add a twist of kosher salt.
Stir to coat the nuts and then spread them across a cookie sheet on top of a layer of parchment.
The parchment paper protects the nuts from burning and sticking.
Put in a 350 degree oven for 9 minutes, turning once at around 5 minutes.
In your sauce pan that you used to coat the nuts: toss in the roasted nuts and the two tablespoons or
so of the sugar mixture you kept from earlier. You can even darken the sugar mixture by heating it in advance and reducing it a bit. Coat the nuts. Let cool. Chop the nuts into small pieces. Put aside.
Add your ice cream pre mix to your ice cream maker and follow the manufacturer instructions.
And when your churning cycle is around 1 minute remaining, add the chopped nuts.
Empty your ice cream into the storage container of your choice and freeze for 2 to 4 hours.
Note any ice cream that contains alcohol will not set as quickly or as firmly as ice creams without alcohol.
The more hard liquor you add, the more difficult your ice cream will be to set.
Notes I found with 1 tablespoon of Whiskey that it was hardly noticeable in terms of flavour – Rum would have been a better choice. It’s up to you.
I used a very dark raw brown sugar which created a pretty dark ice cream – a tad non traditional – that said, it has a deeper flavour. Personal taste. And up to you as well what you use.