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
Tales About Super Foods that Grow Healthy Families
31 Mar 2015 1 Comment
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
24 Mar 2015 4 Comments
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
17 Mar 2015 4 Comments
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
16 Mar 2015 Leave a comment
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
10 Mar 2015 Leave a comment
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
03 Mar 2015 2 Comments
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
17 Feb 2015 Leave a comment
Once upon a time some friends formed a neighborhood reading salon. One night they slogged through the snow to sit by a fire together and discuss a book Michael Pollan wrote nearly 10 years ago — The Omnivore’s Dilemma.
Pollan’s story lifts the blinders to show where our food comes from, just as deftly as if he wrote it, well, yesterday.
10 Feb 2015 5 Comments
I always make braided bread at Christmas… because what would a Ukrainian Xmas Eve be, without a steaming warm loaf decorated with ancient baubles handed down from our great grandmother?
But if you’re looking for directions on making bread from scratch, read no further. For this project, I have always bought frozen bread dough at our local grocery store. I usually have to ask at the cake counter, and someone disappears behind humungous stainless steel doors and emerges with the five stone-hard loaves I need. Easy!
This post is all about the presentation. Your results will look as mouth-wateringly delicious as the warm, fresh bread tastes. More
03 Feb 2015 2 Comments
In my previous post, I talked about making eggnog from scratch using fresh clean unbroken eggs, cracking them carefully, and allowing them to cure in sugar and alcohol. Raw eggs are generally safe for healthy people.
If you are cooking for young children, pregnant mamas, the elderly, or people with weak immune systems, though, you won’t want to risk serving them raw eggs. But hey, you don’t have to ditch your favorite recipes. More
27 Jan 2015 3 Comments
I’ve just read Mike Pollan’s Omnivore’s Dilemma. Eye-roll. Will I ever eat again?
Eggs and chicken are mainstays of my diet. But Pollan has lifted the curtain for me on the often shocking truths behind industrially raised chickens. They’re jammed into spaces so small, the poor animals try to peck each other to death. The answer, according to chicken producers? Off with their beaks. More
20 Jan 2015 2 Comments
Vinny’s Grandma Adela loved a dramatic presentation. She had inherited her own dad’s artistic temperament. Great granddad William Enge was a master woodworker, making violins as well as decorative furniture. He played the violin so beautifully, his music made a woman 20 years his junior fall in love with him.
Adela too had musical ability, singing in the choir at church, as well as for the Ottawa Opera Company. Like him, she had an eye for color and fashion, designing and sewing her own clothes and much of the clothing for her family. She also built or refinished many pieces of furniture for her home, following in her dad’s footsteps. Knitting, sewing, carpentry, painting—nothing was too difficult for her to try her hand at.
But Adela was at her best in the kitchen. She kept an extensive recipe collection. And, like an early Martha Stewart, Adela was known to set an elegant table. More
13 Jan 2015 3 Comments
I’ve posted many times about my favorite veggie. “Do you know what it is, Zoë?” I asked.
It’s usually red but sometimes yellow, and some people swear it tastes like DIRT. Ha! To me it tastes like the salt of the earth. Our favorite time of year to cook with this veggie is Christmas… partly because it’s red, and partly because at Christmas time, like all root veggies, it is available locally.
If you haven’t guessed by now, I’m talking about that fabulous storehouse of antioxidants, minerals, and vitaminz (no, Zoë, you can’t help me type)… BEETS. Yay!
06 Jan 2015 Leave a comment
A Tale of Three Goats
Once upon a time, three little Billy goats were feeling a bit gruff. They hadn’t eaten since they left the barn in the morning, because during the night, their meadow had been grazed to the ground by a herd of reindeer, one of whom had a red nose!
The goats trotted and trotted, looking for fresh grass under the snow. But they had no luck. At last, they came upon a raging river. On the opposite bank, rows of cranberry bushes poked their heads up through the drifts. Lunch called!
The water looked deep and cold. But they soon spotted a stone bridge. The littlest and liveliest goat boy danced ahead. When he jumped onto the bridge, a troll leaped at him, all smelly and ugly.
“I eats goats for lunch,” the troll roared, “and you looks mighty tasty!” More
29 Dec 2014 5 Comments
Last week I posted some tips for up-dating your techniques when making pierogis from scratch. I also posted many reasons for undertaking this task, in spite of the effort involved. But isn’t that true of most Christmas preparations? Good things take time to develop.
Without further ado, here is the recipe, which I share mainly so my family can carry on this tradition without further meddling on my part. I’m sure over the years they will institute improvements of their own. The world turns.
If there are readers out there who also are inspired to try these little tasties, please let me know. It will make my Christmas to hear of your success! FYI, Ukrainian Christmas is still to come. Celebrate with us on January 6 :). More
16 Dec 2014 4 Comments
How perfect is this for Christmas! I make green and red pierogis every year, but my natural food colors have been disappointingly dull. I’m trying a new technique this year, inspired by Stefan’s Gourmet Blog, to see if I can make some improvements. More
04 Dec 2014 10 Comments
Trillions of bacteria live happily in our gut. The goodies among them help us digest our food and absorb its nutrients. They also help our body make vitamins, absorb minerals, and get rid of toxins. They make our immune system strong. And best of all, they work on our brain cells to help them battle anxiety, stress, and depression. Friendly bugs in our gut make up the army that protects us from disease, including mental illness.
Good bacteria, called probiotics, come to us in fermented foods. Buttermilk, pickles, sauerkraut, kimchi, sour dough bread, raw-milk cheeses and kefir all harbor the good guys. For many, though, probiotics march forth into our gut in yogurt. More
01 Dec 2014 Leave a comment
Yesterday marked four years to the day since Vinny launched himself into the cybersphere. The time has flashed by. It’s been so much fun watching Vinny and the kids experiment with new foods. And I have had just as much fun figuring out how to tell you about our adventures into healthy eating, with stories and recipes that get your juices flowing. But the most fun comes from reading your comments, especially when you tell me about your own journey to the land of good health. More
18 Nov 2014 3 Comments
I’m not sure we should let the little dears in our lives in on this trick… But if you’re ever stuck in a hotel room with no cooking facilities and limited cash for eating out, you can get by with an iron!
I’m not kidding. It’s simple! More
11 Nov 2014 8 Comments
Kids love brownies. And I have the perfect recipe that kids and their families can make from scratch.
It’s easy to bake with chocolate when you use cocoa! More
30 Oct 2014 1 Comment
“It’s called ‘the great pumpkin bowl,’ Vinny Grette!” Isla tied on her apron furiously, then began pulling out pots and spoons and cream. “For Halloween, we’ll make some creamy soup and dish it up in bowls made from jack-o’lanterns.”
“Awesome!” said Vinny. “My granddad made a wonderful soup he called Vichyssoise.” Vinny’s voice became softer and rang with a little sadness. “But Grandpa used mainly potatoes. The starch in potatoes is a simple molecule that turns into sugar as soon as it hits our stomachs. I haven’t had vichyssoise in ages.”
“I have an idea,” said Isla. “Let’s try the soup with sweet potatoes instead. Orange ones for Halloween. We can call it Vinnyssoise!”
08 Oct 2014 5 Comments
The candles spluttered out in a blast of air, as 9-year-old Krista blew across her birthday cake and made a wish.
“What did you wish for?” asked Vinny. “A unicorn for the backyard shed? A chest of gold Lego?”
“No… and no,” said Krista. “I wished I was skinny!”
“What? No!” Vinny was aghast. More
30 Sep 2014 4 Comments
“Oww. Yikes! Moan…” said Jack, clutching the source of his agony with greasy hands… his bloated belly.
“Hey, Man,” said a worried Vinny. “What in heck did you eat this time, to cause all this grief?”
“All I had was a bite of Mama’s fish and chips. You know I don’t usually eat fried stuff, Vinny. But Mama’s fish and chips? I just couldn’t turn that down, and…” Just then another cramp hit, sending Jack into spasms of pain.
16 Sep 2014 4 Comments
A duck walked up to a lemonade stand. And he said to the man
running the stand… “Hey…. Got any grapes?”
The man said, “No, we just sell lemonade. It’s cold and it’s fresh and it’s all home made. Can I get you a glass?” The duck said, “I’ll pass.” (waddle waddle waddle)
I feel just like that persistent little duckie in Bryant Oden’s wickedly humorous song who wouldn’t give up until he found some grapes.
Unlike the duck, when I find grapes I know just what I’ll do with them. More
05 Sep 2014 5 Comments
Many months back I posted about how our Miss Macadamia, with her low omega-6 fatty acids, offers a treasure chest of healthy, stable fats for your dining pleasure.
Today, in honor of Macadamia’s special day, I’m reposting a delicious recipe for you to try out, featuring macadamia nuts and their oil. More
27 Aug 2014 12 Comments
Olive Oyl, a popular comic strip character of the 1920s, is named after olive oil… a healthy choice for vinaigrettes. Early newspapers also featured Olive’s brother, Castor Oyl, and his wife, Cylinda Oyl… as well as my personal favorite, the intrepid explorer Lubry Kent Oyl.
Lubry Kent’s gift to Castor and Olive led them into the adventure where they met Popeye, the sailor man. As it turned out, Popeye was mad for spinach. And the perfect match for spinach is none other than the lovely Olive Oyl!
19 Aug 2014 Leave a comment
According to Dr. Li, we can start today, keeping cancer at bay. Just eat more foods that slow the growth of blood vessels.
While we’re stuffing our faces with these healthy foods, we’re starving cancer-cell invaders in their tracks.
The foods that do the job aren’t mysterious mumbo jumbo harvested at the ends of the earth. More
12 Aug 2014 3 Comments
Creamy Mediterranean-style dressing
Kale has a problem
The big problem with kale is it’s just too good-for-you to be truly loved, except by a few die-hard health nuts.
Some of you may think I’m one of those crazy people who will eat any vile substance as long as somebody says it will banish love handles… or wrinkles… or some life-threatening disease.
Well, yes and no. If there really was a magic potion that would do those things for me safely, I’d be at the head of the table. More
05 Aug 2014 13 Comments
I used to find salads a chore, not worth the trouble. All that washing, peeling, chopping. All that, only to end up with tasteless, watery, rabbit food.
But then I discovered Lego. This fab toy taught me a trick or two about salads.
22 Jul 2014 Leave a comment
Will waved his grandpa’s cane in front of him, as if he were fending off a stampeding herd of dinosaurs. “Fight-O-nutrients!” he roared, charging across the room. “I need some for lunch, please, Vinny?”
I braced for a high five, as Will raced back toward me, his free hand raised, his sword hand busy. “Gotta keep my energy up!”
No problemo,” I said. “It’s summer time and the livin’-healthy thing is easy. Just eat lots of bright veggies and fruits, and phytonutrients are yours for the taking. These are salad days!”
“Salads are boring. And I hate veggies,” moaned Will. “Isn’t there something else?” More
01 Jul 2014 2 Comments
Canada Day in Ottawa, our nation’s capital, is always a great party. The city closes down and the roads are open only to buses, people, and entertainers. The past few years, even our own street joined in the fun, with party food for the neighborhood, everybody bringing something special. Vinny brought his “Jubilation” – a cake made by the young Elizabeth during the war, before she was queen, when sugar was at a premium and food was hard to come by. Here’s the story of how “Jubilation” came to be, which I first published a few years back. More
24 Jun 2014 4 Comments
Little Tommy Tucker sings for his supper, What shall we give him? Brown bread and butter. How shall he cut it without a knife? How shall he marry without a wife?
Isla was entertaining us for the 17th time one morning with her latest ditty, as I took my sharp, serrated blade from the rack and a round, seedy loaf of whole-grain bread from the cupboard. She stopped and raised her shoulders, palms out. “Hey, Vinny, why doesn’t Tommy have a knife?”
“I suspect the poor kid was on the streets,” I answered. “The poem was written… like 200 years ago. If you didn’t have a family to look after you then and you More
21 Jun 2014 10 Comments
I’ve been busy with family in the midst of a big move and exotic holidays. So Vinny has been on sabbatical!
But I saw this cute cartoon on Kathy Man’s blog the other day and Jeremy made me laugh. Maybe you’ll like it too :).
Jeremy might even prompt you to have a look at Vinny’s earlier posts on kale. More
03 Jun 2014 7 Comments
Here it is, folks… a fabulous dessert filled with protein, vitamins and minerals and topped off with great taste.. the finale of our Mediterranean small plates evening. It’s surprisingly easy, too.
I made the little rolls a couple of days ahead and froze them on a baking sheet. On party day, they went straight from the freezer into my preheated oven at dessert time, and in a few minutes they were ready to plate. More
27 May 2014 2 Comments
Now that you’re nicely warmed up with a pleasant cocktail and a savory appetizer, we’ll move right along to the star of the meal. Vinny rubs a large, lean pork tenderloin with a blend of dried ancho chili pepper and other spices. More
20 May 2014 9 Comments
Avocado crostini with goats cheese and chouriço, garnished with pistachios and red endive
The little bites at the start of a meal are often what we remember best. Here’s an easy appetizer that should hit a home-run for the crowd.
Choose an artisanal baguette baked fresh that day. If you must buy it ahead, wrap it well and freeze it for up to a week. A crusty-type loaf works better with this recipe than a chewy loaf. The chewy ones don’t toast as crisply and it’s harder to break off dainty bites. I learned this the hard way.
If you can find a loaf made from whole grain bread, take bonus points for good nutrition! Some more tips… More
13 May 2014 7 Comments
Last week I posted a menu for a special dinner party. We started our Mediterranean evening off with a pretty wine cocktail hailing from Portugal. Choose a good quality wine, preferably from that country and preferably red (called Tinto in Portuguese). Pair it up with a dry Porto. Throw in a few swigs of More
29 Apr 2014 8 Comments
Last week I raved about a novel by Erin Morgenstern, called The Night Circus. This story asks us to consider the untold power life holds!
One way the author looks at the nature of life is by imagining the opposite.
Morgenstern thinks of death not as an end, but a change. If you break a bottle of ink in the ocean, the ink disperses because it has lost its container. The ink is still there… just diluted, its parts no longer connected.
When one of the wizards mysteriously vanishes in The Night Circus, his daughter tells everyone he’s died. But in fact he is in this state of dilution… not exactly dead, he’s just not here in one piece.
While you’re reading The Night Circus, I propose a tasty bowlful of black-and-white popcorn to help you hold yourself together. More
22 Apr 2014 11 Comments
“What’s black and white with red in the middle?” Vinny asks. “Give up? It’s the cake I made for my book club, when Erin Morgenstern’s novel “The Night Circus” was up for discussion.
On the surface, Morgenstern gives us an enchanting love story about magic. The circus, open only at night, shimmers in black and white. It is the venue for a desperate competition, as two wizards older than time pit themselves against one another through their best students. The light and the dark signify their two opposing ways of manipulating reality. Which will win out, Vinny wonders. More
11 Apr 2014 20 Comments
This has to be the easiest peasiest pancake recipe on the planet.
No lie. There are only two ingredients in this gorgeous breakfast crepe. No milk, no flour. Here’s how to make this tasty treat. Then read on to find out how it brightens your morning. More
01 Apr 2014 20 Comments
Try this creamy chocolate chia pudding, instead.
Do you remember those cute little Chia pets that blew onto the scene about 30 years ago? We’d water them and give them a little love, and they rewarded us by growing green hair and fur in all the right places. More
18 Mar 2014 4 Comments
Omega-3 fats are vital to the workings of our brain, the most important organ of our body. They keep our memories sharp and our minds on target. Sadly, the average North American diet is not a welcoming place for these guys. More
04 Mar 2014 15 Comments
Fennel’s a bit of an odd vegetable. Although he turns up in the produce departments of most super markets, he’s not really a regular guest at most people’s tables. Fennel’s best pals with Celery, another kind-of-blah veggie that is often left languishing. These two veggies have the same pale greenish-white crisp flesh. And Fennel’s stalks grow around one another like Celery’s stalks do. Both veggies can be served raw or cooked. And both have a fibrous, mind flavor.
But Fennel deserves a closer look. Once you get to know him, you’ll see he’s loaded with character. More
25 Feb 2014 2 Comments
This walnut soup idea grew from a recipe I had saved from a teenage chef in Texas, who says his friends loved it. He’s probably grown up by now and very smart indeed if he’s continued down the walnut-tree-lined road of healthy eating. I found the earthiness of the walnuts in this dish was nice. The original recipe might be something the kids in the family would take to. But for me, I needed a little more oomph on my spoon. More
19 Feb 2014 5 Comments
Raw walnuts not only provide a workout for your chin, they also strengthen bones and teeth.
Then too, walnuts help you remember things… like the leafless salad I promised to post in last week’s blog entry. That’s because of the huge amounts of the rarer fat component omega-3 that walnuts have. Remember? More
11 Feb 2014 20 Comments
Develop the jaw,
But walnuts, stewed,
Are more quietly chewed.
—with a gentle nod to Ogden Nash
Crunchy or pureed, if we’re smart, walnuts will be found hiding on our plates in everything from soup to salads! I’m so impressed with walnuts’ healthy benefits, I hardly know where to begin. Have you heard of the quinone juglone, the tannin tellimagrandin, or the flavonol morin? I hadn’t, until recently.
But we don’t have to remember their names. We just have to remember where they hang out… in walnuts! More
04 Feb 2014 Leave a comment
Here Vinny presents his best efforts for 2013 –
easy, healthy, and kid friendly food.
For a glimpse into Vinny’s kitchen, click on any picture.
For recipes, copy and paste the link that appears below each caption. More