Sunday, May 10, 2009

MARKET SEASON IS ON!

JERUSALEM ARTICHOKES & JAPANESE TURNIPS FRESH FROM MOSS ST. MARKET


This Saturday, I visited the Moss Street Market for the first time this year. The vibrant, inclusive, family-oriented vibe of Moss St. Market is insatiable.

I stopped at a booth with Jerusalem artichokes with the intention of finding more about these unfamiliar vegetables. The woman representing her farm booth proceeded to wipe off a dirty knife on her rear end, and cut open a CHOKE for me to sample. The texture of a jerusalem artichoke is much like a radish. The taste like a not-so-starchy potato. The woman recommended roasting the artichokes with olive oil and garlic. Seeing as how I planned to roast a chicken, I picked up 6 small artichokes and a bunch of japanese turnips, in order to roast the vegetables along side the bird. The artichoke lady also had some fresh rhubarb for sale. I paired the rhubarb with sliced strawberries (sadly from California) and baked them in a crumble.




Tuesday, May 5, 2009

for dinner



A simple herb omelet with sauteed spinach. Satisfying, nutritious, flavourful. The eggs I used in this omelet were incredible. Island Gold free fun brown eggs. Probably not as ethically-sound as Free Range eggs, but delicious nonetheless (and slightly more affordable).


Sunday, May 3, 2009

wonton soup


homemade wonton soup ingredients
wontons:
wonton wrappers
ground meat - pork or beef ~ .350 kg
egg - 1 egg + 1 egg white
green onion - 2 greens of the onion sliced thin
ginger - fresh, grated 1 tbsp
sesame oil - 1 tsp
soya sauce - 1 tbsp
optional: dried shrimp - 1/4 Cup
broth:
chicken stock
soya sauce
sesame oil
vegetables:
your choice - broccoli, snow peas, cabbage, bok choi, gai lan




mix together filling ingredients



lay out the wonton wrappers
place a small amount of filling in centre of wrapper
brush egg white on the bottom two sides
fold over top corner diagonally so that it makes a triange and seal the bottom, pinch around the meat and seal all the filling in. fold left side over and seal with egg, fold right side over and seal with egg wash.


heat up the broth until boiling. drop in the wontons and boil until they float and wrinkle ~ 5 mins. add vegetables and cook until desired doneness.