Whipped goat cream, a tart cheese treat

Whipped goat cheese

Whipped goat cream

Once upon a time I came across a recipe that called for whipped goat cheese. So I took my basket and headed to the grocery store, where I eventually found a small tub of the stuff at three times the cost of regular, ordinary, every-day goat cheese.

When I finally had a minute to spare I sat down and examined the label. The ingredients were goat cheese and water… and a few chemicals. It seemed I’d bought a processed food fortified with who knows what. And I thought: why can’t I make that myself – and leave out the chemicals?

Why indeed. It’s so simple, I didn’t even need a food processor. I got great results with nothing but a spoon and a bowl.

Whipped goat cheese

Goat cheese and lemon – so easy to whip up

Whipped goat cream
Makes approx 1 1/4 cups or 20 tablespoons

  • 1 cup (150 grams) goat cheese, at room temperature (mine comes in a tube)
  • 2 tablespoons yogurt from 2% goat’s milk (I make my own… You don’t? OK, use natural Greek-style yogurt instead)
  • freshly squeezed juice and finely grated zest from half a lemon (about 2 tablespoons)
  • Stevia* to taste (0 calories) or 1 teaspoon honey
  • sea salt, to taste
  • 1-2 tablespoons hot water, or as needed to achieve desired consistency
  1. Combine goat cheese, yogurt, sweetener,  lemon juice and zest into a bowl.
  2. Cream them together with a wide spoon until smooth, adding 1-2 tablespoons of hot water, as needed, to get a light creamy consistency. Add more if you like it runnier, as for a dip perhaps.
  3. Season to taste with a little sea salt.

*This is a great recipe in which to experiment with Stevia, because it sweetens while enhancing the lemon flavor. It works better than sugar.

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Pear taquitos with whipped goat cream

How to serve goat cream

This works great in the recipe I mentioned off the top, for pear taquitos. I make it often for special occasions, and it is always a success.

Whipped goat cheese

Whipped goat cream goes well with fruit and today I enjoyed it with sliced apple.

Use it as a low-sugar icing on cupcakes or tarts. Whipped goat cream adds moistness and tang to any chocolate, lemon, or banana treat.

Thin it out a bit more and use it as a veggie dip for carrots or turnip sticks.

Whipped goat cheese

Whipped goat cream works as a spread on crackers. I like it with Triscuits (20 calories each) but if you like bagels or toast, I’m sure it would be delicious there as a spread.

Nutrition

One tablespoon of whipped goat cream has 21 calories. It has equal amounts of fat and protein, about 1.5 grams each.

Whipped goat cream is a low-carb food, only 0.3 grams (if you use stevia to sweeten).

This food is a good source of vitamin A, niacin, riboflavin and iron.

By the way, you can reduce the amount of fat per tablespoon by adding more water. This is how manufacturers make low-fat butter and mayo. Now, you can make them too and save some money. They charge more for products with less fat because of the processing cost.

 

Butternut Squash dressed in Ricotta

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This sad butternut squash needs a make-over. Dress her up in Ricotta.

“Who wants to eat an ugly thing like that?” asked Will, staring down a decidedly unpleasant-looking butternut squash.
More

Pear and leek bake

Pear and leek bake (crustless quiche)

A crustless quiche with a difference

Vinny’s blogged about pearsleeks, and goat cheese before. But here they team up to give you something a bit different. Sweet and savory meld to make an unusual main course for lunch or a spectacular beginning to a fancy dinner. And except for the chopping, it’s easy! More

Gollum’s easy baked fish and green “seaweed” chili

Gollum's oven-baked haddock with bacon

Gollum’s oven-baked haddock with bacon

Gollum

This small, slimy hobbit lived on an island in the centre of an underground lake, in the story The Lord of the Rings. He was endowed with magic that extended his life well past the time when he should have left the building.

Gollum thought his staying power was due to a ring that he called My Precious. But I think  his regular meals of cave fish and seaweed was the most likely reason for his amazing, long life. More

Crab dip is tops in sustainable fish dishes

Crab is a safe bet

Crab is a safe bet

Everybody loves fish for its lean protein and its omega-3s that do wonders  for our brains. But these days our poor heads are so bombarded with info on which fish are facing extinction or which types are loaded with deadly mercury that we are almost afraid to try any fish at all.

I’m here to tell you though that plain steamed crab meat is one of the healthiest foods you can eat. More

Treat Christmas headaches with ginger tea

Mrs. Claus serves a soothing cup 'a tea

Mrs. Claus serves a soothing cup of tea.

Santa felt poorly. He was dead tired after his epic night’s ride around the world. Too many chimneys to climb. Too many sherries to gulp down. He sneezed into his cottony white hanky and sighed.

Mrs. Claus settled him by the fire and helped him get his dusty leather boots off his aching feet. By and by, she brought him a steaming-hot pot of tea and a warm cup. “Something to bring you around,” she said with a smile and gave him a gentle hug.

But as you can imagine it wasn’t a pot of English breakfast tea. Oh no. It had honey and lemon and ginger, oh my! More

Red Perogies for Christmas

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Sweet potato perogies are red inside and out

Christmas Perogies

It’s Christmas time again by golly, ’tis the season to be jolly!

It’s also the season to make our Christmas perogies. This week we got right at it. More

Zoë’s Perfect Christmas Borscht

borscht

Borscht at Christmas

Continuing with my holiday plan this year, I bring you again a favorite family recipe we always make at Christmas, in one form or another. Festive, traditional and delicious, here’s the version we made last year, which we’ve christened: Zoë‘s borscht.  Merry Christmas, one and all!

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Melting moments – Christmas in bows

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Pinecone cake – a labor of love

With the Christmas season fast approaching, time is running out for Vinny to finish his baking, and shopping, and mailing, and merrying.

So we thought we’d use the next few weeks to re-post some items from previous Christmas seasons for readers new to Vinny’s blog. We hope our tried and true fans will be prompted to cook up some of these recipes for their own celebrations, too, and let us know how it goes.

Below is a Christmas story focused on food, family, legacy and love… not to mention reading. More

Candied nuts love coconut sugar

Candied nuts with coconut sugar

Crunchy sweet nuts are great for dressing up salads, cheese platters, and desserts at Christmas and for other special occasions. Plus, they’re easy!

Kids love to make them. Make lots and keep them on hand to use whenever you want some pizzazz. More

Chutney-style cranberry sauce wows your company

cranberry sauce

An essential, whenever you roast a turkey

This post might at first glance appear a tad, well, boring. There’s no story nor any songs to sing as you cook. All there is, is one simple but tasty and traditional recipe, done up in bows and boasting less sugar and more pizzazz than you get in the canned kinds from the store. This could be a recipe staple for your family’s celebrations. More

Egg clouds send salads to seventh heaven

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Egg clouds crown your salads.

This is an easy and impressive dish if you prepare all your ingredients ahead and save making the eggs till the end.

I saw these clouds while surfing for egg dishes and meringues last week. Then I discovered that Rachael Ray herself had copied my take on this idea (haha).

Although most people might like to serve egg clouds for breakfast, my spin involves crowning a lunch-time salad with them. More

War-time treats from Redwall Abbey

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Redwall Abbey – A child’s delight

To honor the people who gave their all in the Great Wars, I’m reposting some recipes I first brought to you in 2012. These traditional recipes were in vogue during the scarce years of the Second World War… but many probably go back much farther than that, handed down by mothers and mother’s mothers in Britain ever since they began to grow potatoes and cabbages… and gooseberries! More

Adela’s Norwegian meatballs, WHO style

Adela's Norwegian meatballs

Traditional cooking, with a healthier outlook

The WHO’s stand on meat

The World Health Organization (WHO) has just sent shock waves through the earth’s stratosphere. What they said was something that anybody who has been following nutrition news in the past few years already knew.

WHO news:  Processed meats cause cancer. And red meats probably cause cancer.

But unless you are genetically predisposed to the disease, the increased risk according to most experts is relatively low. Nevertheless, it’s real. More

Meringue ghosts hone egg-cracking skills

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Here’s another easy recipe for small fingers. Kids learn how to separate eggs. Then they can make up these cute, tasty little Halloween ghosts and marvel at the mysteries of food chemistry.

Use eggs at room temperature for frothiest results. Or put eggs from fridge into warm water for 5 minutes or so to warm them up. More

1,2,3-Ingredient brownies with low-sugar, nutty spread

3-ingredient brownies

Low-sugar brownies have a secret ingredient

Kids, get your aprons on. We’re going to whip up some brownies that are as good for the body as they are for the soul. Including time to wash up the dishes, these treats should take no more than a half hour away from your Minecraft play time. More

The berry scary pie

Berry pie

“That’s scary!” Isla declared, her wide eyes shifting from the cooking pot to the finished product. I knew Halloween had been on her mind, now only a couple of weeks away.

“How so?” I asked. More

A hogbake from Redwall Abbey… and a little kale magic

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Crispy egg ‘N onion hogbake

This recipe, inspired by the Redwall Cookbook for kids, has nothing to do with pigs. For the life of me, I can’t come up with a reason that explains why they named it a hogbake. Perhaps it’s a typo, and they meant to call it a henbake.

Regardless, I loved its simple healthy ingredients. More

Help Mr. Pancreas do his job – try low-sugar cookie-candy

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Nuts and fruit slow down the release of glucose into the blood.

Sugar’s role in our health

Sugar is Will’s favorite food group.

“Maybe you can cut back on the sugary things, once in a while,” Vinny suggests.

“Sugar is in everything!” Will proclaims. “It gives us energy!”

“That’s true,” Vinny agrees. “What I don’t like, though, is when we add sugar to our food, over and above what nature puts there. Have you heard about your pancreas?” More

Chocolate-and-pear tart for Marie-Laure

Saint Malo

Saint Malo

A blind orphan threads her way through the streets of Saint Malo at the end of the World War II, with a fresh-baked loaf under her arm. Her name is Marie-Laure and dry bread is all she will have to eat for several days… .

Hidden in the loaf are coordinates destined for the Allied Forces, pin-pointing where the Nazis are headquartered in the town, where their supplies are stored, where their ammunition is kept. Marie-Laure’s uncle radios this vital information across the airwaves on a powerful set hidden in their attic. More

Cookie-candy: Will’s first original recipe

Will's cookie candy i8s great with milk to calm those pesky sugar spikes

Will’s cookie-candy is great with milk, which calms those pesky sugar spikes.

What’s your favorite sugary thing, Vinny?” Isla asked me one day at the cottage.

“That’s a tough one, Honey,” I said, scratching my head. “I try not to cook with sugar, remember?”

“Sugar’s in everything!” Isla’s brother Will said. “It gives us ENERGY,” he proclaimed, pumping the air with his fist.

“True,” said Vinny. “Sugar is the molecule the body breaks down to make energy. What I try to avoid is adding refined sugar. Too much of it does us damage.”

But sugar is Will’s favorite food group. More

Wilted warm seafood salad

Salad days... wilted in the heat

Salad days… wilted in the heat

“I’m wilting,” said Vinny as he plopped down in a lounger under the Japanese lilac. “Ottawa broke a 123-year-old record today when we scored a temperature of 34C.”

Will flapped his shirt, trying in vain to make a breeze for himself. “Ya, I’m WILL-ting, too. It feels like a steam bath out here. Let’s cool off with the hose.”

“Except I’m hungry,” said Vinny.  I’m going to whip up a warm salad first, with a little spice to heat it up even more.”

“That sounds crazy,” said Will. “Why would you want to make a warm salad when we’re boiling out here?” More

Spotted puddink, an old favorite of British school kids

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Vinny’s “skinny” Spotted Puddink

Get the kids together and make a “skinny” version of Spotted Dick, a traditional English steamed pudding. Cook up Harry Potter’s favorite dessert at Hogwarts just in time for the new school year and make some magic happen! More

Fuhrman’s 10 worst foods

Sugar makes these treats a no-no for best health

Added refined sugar makes these treats a no-no for best health

Last time, I introduced you to Dr. Joel Fuhrman and his list of 10 best foods for battling the effects of old age. Now I’m going to show you his list at the other end – Fuhrman’s 10 worst foods… foods that can lead you to an early grave. More

Ten Best Foods for a long life

Eat more leaves and berries

Eat more leaves and berries… and onions. And tomatoes!

Eating for a long life

Put these 10 foods on your grocery list every week and you’ll up your chances of living a longer, healthier, happier life! So says Dr. Joel Fuhrman, M.D. More

Lighten up with lavender blue lemonade

lavender lemonade

Lavender distillate

Lavender’s blue, dilly dilly
Rosemary’s green
I’ll be your king dilly dilly
If you’ll be my queen…

Relax with lavender and this pretty little song from England, dating back at least 300 years. Originally this ditty was not for kids. Early words made it more a bawdy or drinking song for the purposes of wooing a lady into bed. More

Food heroes that fight cancer

5 foods tht fight cancer

Foods that are known cancer fighters

Berries, walnuts, garlic, tomatoes and tea. What do they have in common? They are all proven cancer fighters!

They work best as members of a team. For best health, join them up on your plate with other battle-scarred food heroes of the likes that are cited in this valuable article from the American Institute for Cancer Research.

More

We need our fabulous new GMOs

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“The war against genetically modified organisms is full of fear-mongering, errors, and fraud. Labeling GMOs will not make you safer.”

As an ex-food scientist, I’m convinced of the safety of GMO foods. You will be too, if you can wade through this excellent, but very long article. More

Canada Day’s Chicken Sandwich, 2015

preston

For 23 years now, Ottawa has been serving up a chicken sandwich on the Hill to hungry Canadians who want a freshly barbecued healthy snack to get them through the day’s festivities. This year’s version features an herb-infused honey-Dijon sauce to take it to the next level. More

Dietary Guidelines for Alzheimer’s Prevention

Vitamin B12 is high in eggs, fish, shellfish and red meat, and low-fat dairy, among other good things. A varied diet is always a good thing :). I didn’t know about watching out for too much iron…

Cooking with Kathy Man

Enlarge image . . . . .

“Alzheimer’s disease isn’t a natural part of aging,” notes lead author Neal Barnard, M.D., president of the nonprofit Physicians Committee and an adjunct professor of medicine at the George Washington University School of Medicine. “By staying active and moving plant-based foods to the center of our plates, we have a fair shot at rewriting our genetic code for this heart-wrenching , and costly, disease.”

Alzheimer’s Disease International predicts Alzheimer’s rates will triple worldwide by 2050. The Alzheimer’s Association predicts long-term care costs start at $41,000 per year.

The seven guidelines to reduce risk of Alzheimer’s disease are:

  • Minimize your intake of saturated fats and trans fats. Saturated fat is found primarily in dairy products, meats, and certain oils (coconut and palm oils). Trans fats are found in many snack pastries and fried foods and are listed on labels as “partially hydrogenated oils.”
  • Eat…

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Opinion: 3 Myths About Dairy-free Foods

Low-fat dairy makes good eating for most healthy people, no matter how old you are. Vinny thinks so, and so does this update from Kathy Man. More milk, please!

Cooking with Kathy Man

Calcium is important even when you’re older, and milk can be a fine way to get it.

Have you sworn off dairy? Maybe you think it will ease your stomach woes. Or, now that you’re middle-aged, you assume your bones don’t need as much. Or maybe you’re just drawn to all the dairy-free options now on supermarket shelves, including dairy-free ice cream, yogurt, and coffee creamer. Should you join the crowd? Probably not. “Unless you have a medical reason to skip dairy, such as an allergy to milk protein, adults can benefit by eating some dairy every day,” says Consumer Reports chief medical adviser Marvin M. Lipman, M.D.

Here we take a look at some common myths about milk and other dairy products.

Myth 1: After age 30 you don’t need calcium for your bones

It’s true that you reach peak bone mass by age 30, so getting calcium before…

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Father’s Day recipe: “Not-ella”

I’ve posted my own healthy version of home-made Nutella, which has a couple more ingredients than this recipe does. I also talk more about the health aspects of our favorite spread (what else is new?). It might be worth clicking over there for a look-see while you are researching Nutella alternatives :).

I’ve tried this recipe here  with its minimal ingredients, and I confess. I like mine better (so.. what else is new?).

Let me know what version you prefer, and why? Happy snacking!

Natural Nomad

As a child I used to love the popular commercial chocolate-hazelnut spread, probably because my dad was also a big fan of it and could eat it by the spoonful. With it being Father’s Day in the UK this weekend I thought that it might be fun to create a homemade alternative – it’s safe to say that the shop-bought jars are not too healthy and laden with sugar and dairy, but this recipe is free from refined sugars and additives, and is so delicious that it will still be loved by dads everywhere!

1 cup hazelnuts

¼ cup maple syrup

¼ cup water

2 tbsp cacao powder

2 drops vanilla essence

Makes 1 small jar

Preparation time: 15 minutes

  1. Bake the hazelnuts on a baking tray at a medium heat for around 5 minutes – keep checking them as nuts are notoriously easy to burn!
  1. Once they are done…

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This Supplement May Stop Sadness Becoming Depression

One more great reason to make probiotics a part of your daily diet. Probiotics may stop sadness from morphing into depression.

You can get it as a supplement. But you can easily add probiotics to your diet. Eat some yogurt, sauerkraut, sour dough bread, kefir, dill pickles or other naturally fermented foods during the day as a side or a snack. Or add these foods raw to a dish you’re making.

Read this great post from Our Better Health for details.

Our Better Health

How four weeks of supplementation can help stop a sad mood getting worse.

Probiotics may stop sadness turning into depression by helping people let go of the past, a new study finds.

Researchers at the Leiden Institute of Brain and Cognition found that probiotics stopped people ruminating so much.

Rumination is when people focus on bad experiences and feelings from the past.

Dr Laura Steenbergen, the study’s first author, said:

“Rumination is one of the most predictive vulnerability markers of depression.
Persistent ruminative thoughts often precede and predict episodes of depression.”

In the study 40 people were given a sachet to take with water or milk every day for four weeks.

Half of the people received sachets that contained a multispecies probiotic.

The other half received a placebo for the four weeks.

Before and afterwards people’s so-called ‘cognitive reactivity’ was measured.

‘Cognitive reactivity’ is the extent to which a sad…

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5 Non-Diet Ways to Trick Yourself into Losing Weight

We eat with our eyes as well as our stomaches. Make an effort to show off healthy foods. Sea rch Vinny’s site for “presentation” for a few ideas.

Our Better Health

June 8, 2015    By Cynthia Sass, MPH, RD

Convenient. Attractive. Normal. These three words (which are the basis for the even easier to remember acronym C.A.N.) may be the key to eating healthier without really trying, according to a new paper from Cornell University. The review of 112 studies concluded that eaters make good choices when healthy foods are visible and within reach; they’re displayed enticingly; and they’re set up as the most obvious choices compared to other food options. It just makes sense: When you place gorgeous pieces of fresh fruit in a pretty bowl on your counter, you’re more likely to take one than if they’re hidden away—especially if the chips or cookies are even easier to grab. Bottom line, make it handy to eat healthfully and you’ll follow through, no “diet” or willpower required.

In addition to remembering C.A.N., there are plenty of other research-backed strategies…

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Half A Handful of Nuts A Day Reduces Early Death Risk

Nuts make great snack when the afternoon hungries strike. And look at how good they are for you! See what Vinny has had to say about nuts by typing “nuts” jnto the search box at the top of this page. Have a fun and healthy summer!

Cooking with Kathy Man

Nuts may reduce inflammation while also helping to prevent cell damage

“A handful of nuts can save your life, says new study,” The Daily Telegraph reports after a Dutch study found a link between daily nut consumption and a reduced chance of dying from a number of chronic diseases, including cancer and heart disease.

The study assessed the dietary and lifestyle habits of middle-aged to elderly adults from the Netherlands and followed them up over the next 10 years.

Overall, researchers found people who ate nuts had a decreased risk of death from any cause as well as various specific causes, such as cardiovascular diseases and cancer, compared with those who didn’t eat any nuts. The most reduced risk was found with the consumption of 5-10g of nuts a day.

However, not all risk reductions were significant and some of the researchers’ analyses were based on very small numbers, which…

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Cinque Terre cocktail

Cinque terre cocktail - chartreuse

Cinque terre cocktail – chartreuse

Vinny is taking an extended break, now that summer is nearly upon us :). To celebrate, he’s sharing a drink with you from the World Heritage site Cinque Terre in Italy, which he hopes to visit some day soon.

More

Fire cracker day!

Fire-Cracker Day!

Fire-Cracker Day!

The 24th of May is the Queen’s birthday.
If we don’t get a holiday, we’ll all run away!

It turns out we do get a holiday, but which queen, exactly, would that be, here in Canada?

Why it’s Queen Victoria, of course, the reigning monarch in 1867 when Canada became a country. Victoria was also key in choosing Ottawa over Kingston, Toronto or Montreal as Canada’s capital. So we Ottawans think she deserves a little fireworks on her birthday.

The weather is always a bit iffy on the Victoria Day long weekend in Ottawa, though. So fireworks are not always a possibility. But we can always whip up something special for the birthday table to honor the old queen, regardless of the weather! More

Lazy-boy’s basic risotto

Easy no-stir risotto

Easy no-stir risotto

This risotto’s easy!

Or is it? What’s easy for me may be hard for you. You might not have the equipment to make quick work of the tasks. Your kitchen may require too much walking, lifting, and reaching. Or you may not have had enough practice…  the first time around is always hard. Finally, you may not realize that dirt and food are never best friends. In fact, the combo is darn-right dangerous. So you can’t ignore the sink and shun the dish cloth. Accept cleaning up as a basic part of the art, or you’ll never enjoy cooking. And there’s more… More

Ms. Manners makes easy work of cheaters’ lemony cheese cake

Cheat on your diet with this lo-sugar lemony cheese cake!

Cheat on your diet with this lo-sugar lemony cheese cake!

“That Mr. Crank is such a witch,” complained Vinny, about his neighbor. “He spends his days dreaming up ways to make my life miserable.” More

Stop, Thief! Leafless Mango Salad with Ginger and Garlic Dressing

Mango salad

“I love mangoes,” Isla said one day. “Can we grow some?”

Vinny sighed. “Not here in Canada, kiddo. Mango trees thrive in India, where people call mangoes the Food of the Gods. Mango trees live long and prosper there. Some specimens are over 300 years old and still going strong.”

Isla put on her sad face. More

Making sweet potato fries in the oven – perfect every time

sweet potato fries

Sweet potato fries, perfect in the oven

Sweet Patooty’s back! I raved about the fab qualities of sweet potatoes in an earlier post. But I’ve never posted a recipe for my favorite of all ways of having them… oven-baked fries. That’s because I never felt I’d gotten it quite right. But now, I think I can confidently tell you how to make these beauties come out delicious every time… crispy, not soggy, and definitely not burnt! More

Black magic: Chocolate syrup on ice

Black ice - chocolate magic

Just two ingredients…

Awesome! This idea came my way courtesy of the Paddington Foodie, chef extraordinaire. It’s ridiculously easy. Combining just two super-foods, this simple syrup zaps any dessert you like with goodness that is sure to grant you the superpowers of your dreams. More

Flash sale today, on-line at Blurb Books!

Healthy eating as a question of balance

Healthy eating is all about balance

If you have ever been tempted to buy a copy of Sharon Rudnitski’s book Cook Up A Story: Good Food Sets the Mood… now is the time.

For the next 3 days (until April 13), you can get it on-line for 35% off… the largest discount I’ve ever seen. Use the promo code APRILFLASH35 at checkout.

More

Goats-Gruff cheese cake and cranberry snow

Goat's milk makes great cheese!

Goat’s milk makes great cheese!

Why goat cheese?

Goat cheese is my go-to cheese on a daily basis. I love it because of its creamy texture and crisp, tart taste. It’s perfect in my omelets and on top of my leafy greens at lunch.

But it’s also packed with great nutrition. When it comes to fat and calories, goat cheese has the advantage over cheese made from cow’s milk. More

Roasted cipollini onions – Sweep!

 

cipolini

The side dishes

Pierogis and cipollini onions won the draw to complement the main course of our Frozen in Ottawa dinner theme. But why this pair? More

Hasenpfeffer! A rich rabbity stew from Germany

Prepping for hasenpfeffer

Prepping sausage for hasenpfeffer

My regular readers will know that our Frozen in Ottawa dinner is well in hand. This, my fourth post on the subject, answers the question, “What should we serve for the main course?”

The man of the house wanted to feature his winter stew-making skills, well-honed in our climate. He suggested “Hasenpfeffer,” a dish he had recently cooked for the family with success. In fact, I thought it was the best stew he had ever made for us. But… what kind of meat is that, you might wonder. More

My mandolin’s iceberg salad, starring kohlrabi…

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Mystery veggie

Kohlrabi – Huh? My picky eater surprised me the other day. Will’s vegetarian school buddy had given him a taste of this odd veggie and it turned out to be a hit! I had to look it up. More

Repeat Mondays: Madcap Irish Tea Party

Tiger and Firefox turn two!

Tiger and Firefox come to the party!

Once in a while, I thought I’d throw in a repeat, for those readers who are new to Vinny’s blog or who may have missed something he thought was worth reading again. Madcap Irish Tea Party is one of those. It’s full of great ideas for celebrating Saint Paddy’s day tomorrow. Links take you to recipe ideas, songs, stories and crafts celebrating everything Ireland. So whip something up in the kitchen or just sing along and enjoy all that’s green. The luck ‘o the Irish to you! More

BeaverTails deconstructed

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BeaverTails on ice

 

Anyone who’s skated Ottawa’s Rideau Canal knows all about our iconic BeaverTails. Nobody ever leaves the ice without a bite of these sugary deep-fried pastries decorated with cinnamon, chocolate, or lemon, or some other delightful combination of sweet and sour.

As I was focusing on Ottawa’s winter wonderland for my gourmet dinner party, Frozen in Ottawa, I  thought tiny BeaverTails would make a perfect hors d’oeuvre. They would go well with the sweetly tart cocktail we served, Frozen Blues.

BeaverTails are served hot on the Canal. But as my theme was “frozen,” I served mine cold. More

Frozen Blues: cocktail of the hour

Blue Hawaians

Bols Blue Curaçao

We just got back from a heavenly warm trip to the Caribbean, to find ourselves in the depths of our cold Canadian winter… and just in time to host our annual gourmet dinner. So we built a meal around the theme, ” Frozen in Ottawa.” More

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