ENG434 Class Cookbook: Home is Where the Food is

Managing Editors: Danielle Klein, Caleb Leung

Production Editors: Lara Cardoso, Annita Chow

Research and Conceptual Design: Kristie Cairns, Elizabeth Wong

Recipe Development: Krystle Amog, Maria Barrairo, Heather Eason, Adriana Rago

Writers: Jo Citro, Aida Afrazeh, Elizabeth Perfetto, Frances Tufford, Shahbano Zaman

Copy Editors: Affaf Ashfaq, Paulina Bogdanova, Rachel Wong

Layout and Graphic Design: Michelle Doyle, Ruby Jung, Nalisha Sankreacha, Eliana Seochand

Visuals and Photography: Lara Cardoso, Alexandra Maris, Melina Mehr, Annie Nguyen

Celebration and Recipe Testing: Madeleine Bognar, Tiffany Leung, Maja Rakocevic, Mary Ye

This cookbook was created by the Fall 2013 Cook the Books class in the department of English at the

University of Toronto, taught by Professor Andrea Most and Chef Joshna Maharaj.

2

Introductions...........................................3-8

Appetizers..........................................9-18

Mains.................................................19-28

Soups.................................................29-38

Desserts.............................................39-48

Index........................................................49

Acknowledgements..................................50

3

Note from the Managing Editors: What it means to cook the books

What is the connection between a fourth-year

University of Toronto English course and a kitchen?

It may not be readily apparent. Upon attempting to

explain the concept of the course to other

members of the student body, reactions range from

simple incredulity, to envy, to resentment over a class

where “all you do is mess about in a kitchen” —

which couldn’t be further from the truth.

Certainly, the answer to this question was not

immediately clear to us, students of Professor Andrea

Most’s “Cook the Books” seminar in the department

of English. We all signed up for the class for many

different reasons — often including the enticing

possibility of combining meals with class time.

As it turns out, the course and the kitchen are

brought together in the class in a number of

interesting ways — from reading culinary literature by

such famed food writers as Wendell Berry, MFK Fisher

and Michael Pollen, detailing topics as myriad as

cuisine from exotic locales to tales of privation during

wartime years; to the practical aspect of kitchen

work, uniting culinary skills with the rich history of

gastronomic literature – all in the name of describing,

tasting, smelling, and visualizing. There is also, of

course, the promise of food at every

Tuesday class, a welcome reprieve to the hungry souls

and stomachs of the participating student body.

Above all, Cook the Books is a simply divine

interpretation of the study of English literature. To

explore the relationship between humankind and food

is one of the most fascinating areas of study one can

undertake. No other subject in the history of human

writing has so captivated our minds more than the

subject of food. Where is it? When is it? How much

of it is needed to be prepared for the meal in

question? Dining etiquette, sharing recipes,

inter-cultural relationships, and the eternal search for

the perfect blend of ingredients characterize the love

of food.

So what does it mean to “Cook the Books?”

It is to experience this sublime melding of culinary

tradition and literature and to learn of everything that

came before in both arenas. Food can be many things:

an object of sin and desire, a spectacle to be glorified

and discussed on national television, a hallmark of

the lean years, a benchmark of ethical debate. All

4

Note from the Managing Editors: What it means to cook the books

these are reflected in the rich history of culinary

literature that has existed before our time, exists

during our time, and will exist after our time.

As a class, we came together to create this

cookbook. Each week’s lessons and meals were

coloured by the contributions of the individuals in

the class. We learned about one another’s kitchen

triumphs and disasters; favourite family recipes and

secret shortcuts; treasured cookbooks and the

anecdotes that stand behind them. Our

backgrounds inspired the product before you, with

each of us putting something of ourselves into this

class project.

As you read this cookbook, we hope to

share with you some of the experiences and the

lessons we have learned during the months of

September to December in our course. It is a

chronicle of tastes and sensations – but more than

that, it is a unity of culture and history. It

encompasses stories from the backgrounds of our

contributors, varied as they are, and the recipes

that are dearly attached to them. It carries recipes

from each aspect of a complete meal –

appetizers, soups, main courses, and desserts –

that you can combine to create a delicious dining

experience. It is a work of love and labour —

and it is sitting right in front of you at this very

moment.

What are you waiting for? Dig in!

Danielle Klein and Caleb Leung Managing Editors

December 2013

5

At the University of Toronto, “Cook the Books”

with Professor Andrea Most challenges 30 students to

create a cookbook together that reflects themes considered

in the course: food literature, local, seasonal eating, ethical

food processing, and more.

As a class, we have gathered recipes from our

homes, many of which have naturally changed over

time because of the tensions between the recipe and

the ingredients it requires, related to seasonality, local

availablity, taste, and change in eating habits. Simpler

recipes were naturally resilient because of their

universality in relation to availability and

versatility across all four seasons. This led us to

consider three key questions about our recipes, our

ingredients, and how the choices we make shape our

identities — where and who does the recipe come

from; where are the ingredients from; is there a

tension between the recipe and the ingredients?

We hope these questions about the

relationship between recipes and ingredients will

inspire you to consider changes you can make with

your own recipes, or the wonderful recipes provided

in the book, taking into consideration local, seasonal

produce for sustainable food systems, and ethical food

processing.

Liz asks: What is home?

The gentle ring of a grandfather’s cleaver slicing

through succulent, steamed chicken; and four roommates

huddled over the oven admiring mounds of cookie dough

rise; the aroma of chicken soup wafting into a kitchen on a

cold winter day — this is home, our personal relationships

and stories related to food. Whether your home is defined

by ethnic culture or a first-time experiment in the kitchen,

food allows us to connect with others as a basic human

need and shared experience of the tastes and scents of

food.

We all crave recipes that help us relive

memories. Bringing our past experiences into the

present through the kitchen allows us to access our roots

and our identities. Food is comforting and relatable in times

of uncertainty, conflating our past and our present. When I

lost my Grandfather, a classic Chinese restaurant

manager and a key figure in my relationship with food, I

needed to get back into the kitchen to spiritually connect

with his memory and presence. As I delicately kneaded the

dough for my chao shao baos (barbecued-pork-filled buns),

I felt the reassurance of my Grandfather’s warmth and

comfort in the kitchen again.

Yet, with the emergence of the local food

movement, we are challenged to reconsider how recipe

ingredients affect our physical environment given that

selecting seasonal, local products is better for the

Note from the Conceptual Design Team:

From our homes to our cookbook

6

environment and supports local farming businesses; and

buying from big corporations supports a corrupt

global food industry that is harmful to animals and

humans alike, as well as the environment.

In The Physiology of Taste, gastronome Jean

Brillat-Savarin argues, “tell me what you eat and I will

tell you what you are.” He suggests that our

relationship to food in our choices and attitudes mold our

dispositions. Each experience with food builds character

through our recipe and ingredient choices and the factors

we consider in making these choices. We hope that

this cookbook will encourage you to think effectively

about food with personal stories, sustainable, and ethical

ingredient sourcing, and how recipes impact yourself and

your community.

Kristie asks: How do we connect home and food?

The memories we hold of our homes inspire

experimentation and new cooking adventures. Yet, while

trying to access memories through food, we must also

recognize the difficulties of making such food in our

present home contexts. Perhaps our understandings of

home have been affected by immigration,

personal, practical, or seasonal adaptations. Prompted by

the Cook the Books course, I have been left to

ponder the tensions between the importance of

nourishing my memories, and the reality of local food

accessibility.

Food allows us to access a home we may not

be familiar with — a home from someone else’s past, or

a new sense of home. Through food, I can appreciate

where I come from, where I have been, and what I

have experienced; and, where I may find myself in the

future, when my conception of home might be may

look very different. This is the experience we want to

provide readers: the opportunity to share and reflect on

what home means, using food as an expression of an

individual’s past, present, and future cuisine aspirations.

What does home mean? How is this expressed

in the foods we eat? How do the foods we eat

endure as an expression of home, as well as act as a site

of contention with the health, aesthetics, and ethics of

food? We pose these questions to our readers with the

aim of sharing and inspiring reflection about the meaning

of home, food as a representation of home, and the

concerns of bridging ‘home food’ with a local setting.

After reading this cookbook, we ask you to

think about what home means to you. We hope you

will consider home as a place outside of physical

and temporal boundaries that can move and change

with you. The food we eat reflects this changing

understanding of home, whether its

adjusting a favourite family dish to accomodate

local ingredients or deciding to cut out meat from

your diet: home is where the food is.

Liz Wong and Kristie CairnsConceptual Design Team

December 2013

Living in Canada can, at times, make cooking difficult. Fresh, local produce isn’t always available,

and sometimes what is available isn’t exactly what your recipe might call for. This is one of the burdens

– and the joys – of living in a country with four distinct seasons. Here you’ll find substitution charts

for some of the fresh ingredients in the recipes that follow – because you should be able to make the

delicious meal you want, whenever you want it, no matter what the season!

But substitutions should not just be regarded as the unfortunate afterthought of trying to make a

pumpkin pie in spring. Substitutions are the epitome of culinary creativity; they represent the mind’s

innate ability to solve problems in the most delicious way possible, to change the original and make it

into something new, unique, and exciting.

The substitution charts here are only the beginning. Encourage yourself to experiment and don’t

be afraid to find your own alternative ingredients. Eating locally doesn’t need to be a burden – it should

be an adventure. As each season moves into the next, you’ll find something new to play with.

So go ahead, be creative and make any recipe your own!

7

Fruit

Vegetable

Cranberry

Apricot

Pear

Nectarine

Raspberry, Blackberry

Cantaloupe

Blueberry

Winter

Rose-hip

Apple

Winter Squash

(Butternut Acron)

Collard Greens

Cabbage

Spring

Apple

Mulberry

Sweet Potato

Parsnip, Rutabaga

Collard Greens

Fennel

Summer

Red Currant,

Sour Cherries

Peach

Plum

Watermelon

Saskatoon Berry

Zucchini

Sweet Potato

Rutabaga, Turnip

Sweet Potato

Swiss Chard

Rapini

Fennel

Parsley Root

Autumn

Plum

Rapini, Cauliflower

Eggplant

Butternut Squash

Potato

Carrot

Kale

Broccoli

Celery

Brussels Sprout

Parsnip

8

9

10

Canada is a relatively young country, not yet even 150 years old, and is still in the

process of establishing its own traditions and cultural space both locally and globally. Canadian

Francophone culture is an example of how Canada has taken its origins and translated them into

something distinct to this nation. Cretons are Canada’s interpretation of a traditional French pâté,

a thick meat dish with a unique texture and taste. Cretons are ideal for the Québécois culture

because of the convenience of serving the dish cold. One can easily imagine first wave settlers

simmering pork and lard in harsh winter climates and taking it out with them as portable meals during

long days of work. Heather, embodying this settler spirit, contributed this recipe because of her own

experiences with it growing up. She describes regularly eating cretons at her friend’s cottage in Northern

Ontario when she visited in the winter and deems it the ideal snack for ice fishing. Stored in small

mason jars, it is the perfect companion for adventures in sub-zero climates. If you’re feeling a bit more

domestic, cretons work well as a quick appetizer for a dinner party that you can make ahead of time.

A true Canadian settler would slaughter a pig herself from her own backyard — the ultimate in

local sourcing. We won’t blame you if you choose not to do this, though! Just go to your local meat butcher

(Sanagan’s Meat Locker and the Healthy Butcher are two of our Toronto-based favourites) to get your main

ingredients. These stores will provide you with the finest Ontario pork that has been ethically raised, and is

hormone and antibiotic free. In the words of the inimitable Julia Child, remember to go heavy on spicing when

preparing your dish; because it is served cold the flavours need to be exaggerated

in order to taste them. The Canadian winter months can be hard to bear,

but this delicious and filling recipe is sure to keep you happy and satisfied.

“Fat gives things flavour.”

— Julia Child

11

Ingredients:

1 pound lean ground pork

1 cup bread crumbs

1 medium onion, finely chopped

1 clove garlic, minced

1 cup milk

1 teaspoon ground cloves

1 teaspoon cinnamon

Salt and pepper to taste

Parsley, for garnish

Prep time: 10 minutes

Total time: 1 hour 40 minutess

Number of Servings: 12

Tips and Tricks:

Try grating the onion for smoother cretons. This recipe

also works well with ginger, allspice, or nutmeg. Traditional

cretons almost always have cloves, but feel free to

experiment with other spices.

Directions:1. Preheat oven to 325oF.

2. Combine all ingredients in an 8x4-inch loaf pan.

3. Bake covered for 1.5 hours, stirring every 20 minutes.

4. Pack tightly into small containers or moulds and refrigerate until well chilled and firm, at least 4

hours.

5. Serve cool with French bread, strong mustard, and gherkins. For an elegant appetizer, spread

mustard and cretons onto slices of baguette and garnish with fresh finely chopped parsley.

12

Madeleine provided this family gem that combines all of the feel-good flavours of crab,

cheese, and bread – what else could you ask for? While the original is always a guaranteed

crowd pleaser, we’ve provided a fun twist here by serving the crab dip in cucumber-carved

cups. Sometimes our ideas of what food should be become fixed and finite in our minds. For

example, mains typically involve a meat, and we always end a meal with a sweet dessert.

Similarly, bread or other starchy substitutes tend to be the carrier for dips and sauces.

Here, we turn tradition on its head by creating a light and visually appealing alternative.

While taste is obviously essential in preparing food, the aesthetic side should never

be underestimated. Eating a meal is a full sensory experience, and here we are hit by the

visual of our food before we taste it. The contrasting colours and the clean lines

of the cucumber cups make the dollops of crab dip stand out. The contrast

carries through into the taste, with the cucumbers providing a crunchy,

refreshing balance. These crab-stuffed cucumber cups are truly an amuse-bouche,

providing bite-sized morsels of goodness in an adorable package that is sure to impress.

Cucumbers can conveniently be purchased locally from Ontario any time

of the year. On the seafood front, Canada is known best for its snow crabs from the

Atlantic Provinces. Canadian fishing season runs from April to November, so be sure to

stop by the St. Lawrence Market in Toronto during those months for your seafood products.

“I am a better person when I have less on my plate.” — Elizabeth Gilbert, Eat, Pray, Love

13

Ingredients: 3 cucumbers, ends trimmed

1/4 cup sour cream

1/4 cup cream cheese, softened

3/4 cup crab meat, drained

1 teaspoon hot pepper sauce

1/2 teaspoon salt

1/3 teaspoon black pepper

1 teaspoon dijon mustard

1 tablespoon green onion, minced (with extra to gar-

nish)

Paprika, for garnish

Prep Time: 20 minutes

Total Time: 20 minutes

Number of Servings: 24 cups

Tips and Tricks:For adorable, bite-sized cups, use mini cucumbers. To tone down the spice, substitute 1 teaspoon Worcestershire sauce and 1 tablespoon lemon juice for hot pepper sauce. For more heat, add a finely chopped red chili pepper.

Directions:

1. Cut cucumbers into rounds just over an inch thick. Scoop out the insides of the rounds with a melon

baller (or a spoon, because who has a melon baller?) to form cups.

2. Combine sour cream and cream cheese in a medium-sized bowl.

3. Stir in remaining ingredients to create a crab mixture.

4. Scoop crab mixture into cucumber cups and garnish with green onion and paprika. Refrigerate for up

to two hours before serving.

14

Growing up in Canada and fully embracing North American culture, my family could

hardly be considered “traditionally Iranian” in all too many ways. One exception was the food I grew

up with. To be sure, my parents loved experimenting with different cultures’ culinary traditions –

cooking turkey every Thanksgiving was certainly an adventure! However, traditional Iranian

cuisine has always been a staple in our house. Mirza Ghassemi in particular was one of my favourite

childhood dishes. Its blend of creamy, rich eggplant with tart tomato was wonderful and

never too heavy on the palate. Best of all, even as a young helper in the kitchen, I found the simple

ingredient list and recipe to be easy to follow and foolproof. Mirza Ghassemi is a dish that relies on

quality ingredients and some generous spicing. It also ensured my vegetarian cousins got fed at family

gatherings: Mirza Ghassemi is one of the few vegetarian recipes in the Iranian meat-dominated food culture.

My mother always improvises measurements in the kitchen, and rarely writes a recipe down. She

embodies the creativity of a chef by insisting a dish should be a little different every time you prepare it.

Heather fully embodied this adventurous spirit when she thought to fold spoonfuls of the mixture into pastry

dough squares to turn it into a heartier appetizer. Traditionally, Mirza Ghassemi is served with an Iranian flat

bread called barbaree. Heather’s alteration represents how transnational influences in the kitchen can lead

to a richer culinary experience. This recipe’s simplicity lends itself well to creative changes, encouraging

you to take ownership of it with your own ideas. Tomatoes and eggplants are also a common ingredient

combination in Italian cuisine – why not try spicing with basil and oregano instead of bay leaves for a twist?

As long as you have high-quality vegetables, your recipe will be a success. With the two main ingredients

in this recipe being locally available in Canada (as well as in Iran), this shouldn’t be a challenge. With our

Mirza Ghassemi collaboration, we welcome you to make your ‘home’ whatever you want it to be. -Aida

“The discovery of a new dish does more for the happiness of the

human race than the discovery of a star.”

— Jean Brillat-Savarin

15

Ingredients: For the Filling:

2 large eggplants

2 tablespoons olive oil

1 large onion

2 medium tomatoes

4 cloves garlic

salt and pepper, to taste

2 ground bay leaves

1 1/2 tablespoons tomato

paste

For the Dough:

1 1/2 cups all-purpose

flour

1 teaspoon salt

1 cup cold unsalted butter

3-6 tablespoons cold water

1 egg



Number of Servings: 30 bites

Tips and Tricks:

Before making the dough, cut butter into half-inch cubes

and place in the freezer for 10-15 minutes. This will help

your butter stay together, which makes a flakier crust.

Directions:

1. Preheat oven to 400oF.

2. Prick eggplants with a fork. Bake on an ungreased cookie sheet

for 20 minutes or until very soft.

3. In a large bowl, combine flour and salt.

4. Work in butter in a food processor or by hand until chunks of

butter are the size of small peas.

5. Sprinkle mixture with cold water and combine, adding

approximately 3 tablespoons of water or more, just until dough is

crumbly but still holds together when pressed.

6. Shape dough into a disk about an inch thick, wrap tightly in

plastic, and refrigerate for 20-30 minutes.

7. Dice onions and tomatoes and mince garlic.

8. After removing eggplants from the oven, fry onions in olive oil

over medium heat. When golden, add tomatoes and garlic and

cook for 5 minutes.

9. When eggplants have cooled down enough to touch, peel, dice finely,

and add to the pan.

10. Add salt, pepper, ground bay leaves, and tomato paste. Cook for 10

minutes, stirring occasionally.

11. Remove dough from plastic and place on a lightly floured

surface. Knead just until it holds together, then roll out into a rect

angle about 1/8-inch thick. Cut into 2 1/2-inch squares.

12. Place a spoonful of cooked vegetable mixture in the centre of each

pastry square. Fold corners towards the centre and pinch

edges together halfway to the centre to form a package for the

vegetable mixture.

13. Beat egg with 1 tsp. water and brush over pastry.

14. Bake until golden brown in an oven set at 400oF for 10-15

minutes. Serve warm. 16

A common misconception about vegan food is that without meat, milk, or eggs, it

is inevitably going to end up being bland and boring. Alex’s unique and flavourful

blend of sweet potato, sesame seeds, and peanut sauce proves otherwise. By bringing

together unexpected flavours, this recipe keeps you and your taste buds on your toes

Sweet potatoes make a perfect base for this vegan appetizer because they are

one of the most nutrient-rich vegetables - full of vitamins A and C, iron, and fiber.

The sweet, mellow taste invites creative thinking in the kitchen with fun spices. The

sweet potato is offset by the saltiness of the peanut butter and the spiciness of the

chili pepper. Best of all, this staple ingredient grows locally in Ontario all year round.

We love this recipe because it takes the conventional side of fries and transforms

it into something much more memorable. While white potatoes have their place in the

culinary tradition, the complex tastes provided here cannot be replicated. If you’re not a

spice fan, feel free to change up the sauce you use for dipping. What about a classic aioli

or homemade ketchup? This dish overcomes many of the challenges vegans face when

preparing food by filling up on nutrients and taste. Eaters of all sorts – not just the vegan

ones – will love making and devouring this healthy take on fries. Make this for yourself to

munch on during late night study sessions or dress it up for your next potluck with friends!

“What I say is that, if a man really likes potatoes, he must be a pretty decent

sort of fellow.”

— A.A. Milne

17

Ingredients: Sweet Potatoes:1 1/2 pounds sweet potatoes (approximately 3 large ones)2 tablespoons olive oil2 tablespoons toasted sesame oil2 tablespoons sesame seedsChopped cilantro or coriander, to garnish

Salt to taste

Dipping sauce:

2 tablespoons natural crunchy

peanut butter (the kind

made with only peanuts)

1 tablespoon lime juice

1/2 red Serrano chili pepper,

seeded and sliced

1 tablespoon soy sauce

3 teaspoons ketchup

1/4 cup hot water




Number of Servings: 4-5

Tips and Tricks:

For a no-fuss appetizer, simply scrub the sweet potatoes

instead of peeling them. Then, cut into wedges to be served

as finger food. The thinner the wedges, the crispier they’ll

be!

Directions:1. Preheat oven to 400 °F.

2. Peel sweet potatoes, cut into 1-inch cubes, and arrange into a single layer on a baking sheet. Drizzle with

olive oil, sesame oil, sesame seeds, and salt. Roast 25-30 minutes, or until tender.

3. Blend all dipping sauce ingredients in a food processor until smooth. Transfer to a saucepan

over low heat to warm the dipping sauce, about 5 minutes.

4. Sprinkle baked sweet potatoes with cilantro or coriander and serve on toothpicks with warm dipping

sauce.

18

19

20

“The beet is the murderer returned to the scene of the crime. The beet is what happens when the cherry finishes with the

carrot. The beet is the ancient ancestor of the autumn moon, bearded, buried, all but fossilized; the dark green sails of the

grounded moon-boat stitched with veins of primordial plasma; the kite string that once connected the moon to the Earth now

a muddy whisker drilling desperately for rubies.”

— Tom Robbins

When I was fifteen, a farmer that I met at a part-time job lent me an animal rights documentary called

PeaceablePeaceable Kingdom. I had been a vegetarian since I was about ten years old because my older sister was,

and when you’re ten years old you want to do everything like your older sister. But this documentary forever

changed my perception of animal products. I promptly swore off milk, cheese, eggs, butter, ice cream and

even honey for about a year with my two sisters following suit. The Glory Bowl is a family favourite that

emerged during our vegan “phase.” It’s from a cookbook called Whitewater Cooks by a B.C. Chef named

Shelley Adams, and was introduced to us by a very cool, surfing, hiking, snow-boarding dude ex-boyfriend

ofof my sister’s. He seemed to split his time between Ontario and B.C., and embodied that health-conscious,

outdoorsy Kootenay ethos that the west coast is so known for. In a way, this dish does too.

Our brush with veganism didn’t last forever, but it taught me immeasurable amounts about how to eat

healthfully and completely with what vegetables, grains and legumes you have on hand. And it solidified a

favourite meal – we still make Glory Bowls in my family today. My sisters and I like to set the bowls out

in the kitchen, assembling each one individually before bringing it to the table, heightening the drama of

the dish and adding to the culinary experience. These dinners are always precluded with gossip through the

house: “Glory bowls for dinner,” the family says gleefully. The colours of the dish are one of its best parts:

the deep pinky-red of the beets against the almost neon orange of the grated carrots and fresh green of

the baby spinach. The next best thing is how flexible the recipe is. Chopped kale or another baby lettuce

cancan be substituted for the spinach. You can add julienned cabbage instead of beets, sunflower sprouts

instead of the carrots, and almost any nut or seed for the almonds depending on what’s in season at the

market. I also like to add dried cranberries or chopped dried apricots. Whether your vegan “phase” is

asfleeting as mine, more permanent, or only appears every once in a while, the Glory Bowl is a fast, easy,

and healthy meal that looks beautiful on the table and tastes great. – Frances

21

Ingredients:

Prep Time: 15 – 20 minutes



This recipe for Pork Meatloaf comes from our classmate, Maria. Pork is one of the most popular

meats in the world, and was one of the earliest domesticated livestock despite being

disallowed scripturally by both Judaism and Islam. Pork is prepared in many different forms,

including bacon, sausage, charcuterie, and smoked ham. Its high fat content and salty taste lead it to

be a very popular comfort food. This recipe is a quick and easy way to prepare the popular meat.

The preparation requires relatively little work, making it perfect for a busy weeknight – the most

effort expended in the process is in the waiting!

There are a few ways that you can make this recipe particularly special, including sourcing the

ground pork from a local farmer who allows pigs time outdoors and access to mud. Mud acts as a

natural sunscreen for pigs, in which the animals love to roll around; and time outside and the

company of fellow pigs is especially beneficial, as they are remarkably social and intelligent animals.

Beretta Farms and Rowe Farms are two meat providers from Southern Ontario who produce

naturally raised pigs and whose meat is available in the Toronto area.

If you decide to get your meat from these farms, or maybe from another natural butcher at a

SaturdaySaturday morning farmer’s market, you can pick up some grainy dijon mustard from Kozlik’s

Mustards, a Canadian mustard company that has been making unbelievably delicious mustard since

1948. They carry over thirty different varieties and flavours of mustard; a personal favourite is their

“triple-crunch” mustard, with three different kinds of mustard seed. Then, since you’re at the market

anyways, why not grab a fresh loaf of sourdough bread to use in the meatloaf, some greens for a

salad, and maybe a local cheese to eat with the extra bread… just in case!

“One cannot think well, love well, sleep well, if one has not dined well.”

— Virginia Woolf

23

Ingredients:

1 egg

1/2 cup milk

1 tablespoon grainy dijon mustard

1 lb ground pork

2 slices of bread, torn into small pieces

1 tablespoon dried parsley or 1/2 cup fresh parsley, 1 tablespoon dried parsley or 1/2 cup fresh parsley,

chopped

2 tablespoons Worcestershire sauce

1/2 cup pickle relish

1 tablespoon horseradish

1/2 cup ketchup

1 tablespoon brown sugar

Prep Time: Prep Time: 15 minutes



Directions:

1. Preheat oven to 350°F.

2. In a small bowl, combine egg, milk and mustard. Whisk. Pour into ground pork.

3. Add bread, parsley, Worcestershire sauce and pickle relish. Mix well.

4. Form ingredients into a loaf and place in a lightly greased baking dish.

5. Bake for 45 minutes.

6.6. Meanwhile, combine horseradish, ketchup and brown sugar in a small bowl to create a glaze.

7. After 45 minutes, remove the loaf from the oven. With a brush, spread prepared glaze evenly over loaf

and put it back inside the oven for another 10 to 15 minutes.

8. Allow to cool before slicing. Enjoy warm!

Tips and Tricks:

Use both hands when missing to get all the

ingredients well-blended together!

24

“Or you can broil the meat, fry the onions, stew the garlic in the red wine...and ask me to

supper. I'll not care, really, even if your nose is a little shiny, so long as you are

self-possessed and sure that wolf or no wolf, your mind is your own and your heart is

another's and therefore in the right place.”

— M.F.K. Fisher

This recipe for Seafood Paella is from Maria who enjoys it with her family on special

occasions. Paella is a traditional Spanish dish from Valencia, and can be made with

seafood, pork, rabbit, chicken, or a mix of these meats. Fragrant saffron lends the

rice its rich yellow colour, and snap peas, bell peppers, and

tomatoes mix with the rice and meat to form a truly delicious dish. Part of the story tomatoes mix with the rice and meat to form a truly delicious dish. Part of the story

of Paella is the story of rice, the most widely produced grain in the world after corn.

Rice provides more than one fifth of the calories that humans consume

worldwide and is a staple for millions of people. Rice is believed to have been first

cultivated in China around 10,000 years ago and eventually made its way to Europe

through Western Asia. It is a staple in Filipino cuisine, and would have been

consumed widely at the time of Spanish colonization of the Philippines in the

sixteenthsixteenth century. With Christianity, Spanish colonizers brought their cuisine to the

Philippines, including the rice dish Paella, and the two cultures converged over food.

Today, the Spanish-Filipino rice dish is enjoyed by Filipinos in Canada, the next

global step of its delicious journey. Filipino Paella is a fascinating example of how

cultures can carry their cuisines around the globe, and how two peoples that are so

different can share something as fundamental as a humble grain.

25

Ingredients:

The Rice:

1 cup white rice, uncooked

1/2 cup glutinous rice, uncooked

1/2 can coconut milk

2 cups water

Directions:

1. In a rice cooker, mix white and glutinous rice together and cook with coconut milk and water. Set the rice aside once it is done

cooking.

2. In a large wok, heat olive oil over medium heat. Sauté onions, garlic and tomatoes, stirring occasionally, until softened, about 4

minutes.

3. Add mussels and cook about 4 minutes, or until the shells open.

4.4. Add shrimps and chorizo. Stir and cook until shrimps turn pink.

5. Add squid.

6. Pour tomato sauce. Add water and bring to a boil. Season with salt, pepper, and paprika to taste. Let it simmer for 5-7 minutes.

7. Add carrots, and red peppers. Cook for 1 minute.

8. Add cooked rice into the wok and mix until all ingredients are well-integrated and sauce is well-absorbed. Adjust seasoning according

to taste.

9. Arrange boiled eggs on top. Serve warm.

Tips and Tricks:

Scrub mussels with a stiff brush to remove barnacles and pull out

black fibrous “beards.” Discard mussels with broken shells or whose

shells remain open after you tap it. Cook mussels until shells open,

discard any that remain closed after cooking.

Prep Time: 15 - 20 minutes

Total Time: 50 – 60 minutes


26

The Dish:

2 tablespoon olive oil

1 tablespoon minced garlic

1 small onion, chopped

1 large tomato, chopped

1 can (296 grams) tomato sauce

1 cup water1 cup water

1 small chorizo, cut in thin rounds

1 cup shrimp, peeled and deveined

1 pound mussels, in shell

1 pound squid rings

1 small carrot, cut in thin rounds

1/2 red bell pepper, cut into strips

4 eggs, boiled and quartered4 eggs, boiled and quartered

Salt, pepper and paprika to taste

“If you’re afraid of butter, use cream.”

— Julia Child

This chicken recipe is from Annita, whose father is a professional chef. The best way

for this chef and his wife to cook for their three children was to find one dish that

everyone liked and then cook it over and over again until they were sick of it, at which

point they would move on to the next one. Because Annita’s father is a

professionalprofessional chef, it’s very rare that he cooks at home. He says it’s because they don’t

have the proper tools in the house, but having to cook all day long might also have

something to do with it. Chicken à la King was one of the discovered family favourites

and watching Annita’s parents whip it up together was a special treat for the kids.

An early recipe for Chicken à la King appeared in The Fannie Farmer

Cookbook in 1906. Fannie’s cookbook introduced the practice of using

standardized measuring spoons and cups, and eventually included 1, 850 recipes. It

established many popular dishes, including an early recipe for macaroni and cheese! established many popular dishes, including an early recipe for macaroni and cheese!

The cookbook is still popular and available in print today.

Chicken à la King remains a delicious and versatile dish more than a century

later. The vegetables specified in this recipe can be substituted for others that you

may prefer or have on hand. Also, it’s served conveniently in toast cups - a fancy

touch if you’re having guests, or if you fee like enjoying a special treat.

27

8 small slices of whole wheat bread

2 tablespoons margarine or butter

1/2 tablespoon flour

1 cup chicken breast, diced

1 cup mushroom

1/2 cup green pepper, diced

1/2 cup red pepper, diced1/2 cup red pepper, diced

1/4 cup chicken stock

Prep Time: 15 min

Total Time: 30 – 40 min


Directions:

1. Melt butter, or margarine, in a medium saucepan over medium heat. Add flour; cook, stirring for 1

minute.

2. Add chicken, stirring often until no longer pink.

3. Pour chicken stock and let simmer for 1 minute.

4. Add evaporated milk. Season with salt to taste. Continue to stir until sauce thickens.

5. Add mushrooms, green pepper and red pepper. Stir occasionally until vegetables are cooked.5. Add mushrooms, green pepper and red pepper. Stir occasionally until vegetables are cooked.

6. Turn off the heat and allow to cool.

7. Meanwhile, form bread into cups by pressing them down into a muffin pan. Bake in an oven at 375°F

until light golden, about 6 minutes. When done, scoop a heaping teaspoon of the mixture into each of the

toast cups. 28

Ingredients:

Tips and Tricks:

You may also choose to serve the dish with rice, pasta

or salad. Also try using different types of bread and

vegetables to change how the dish tastes.

29

30

Soup! A hearty, healthy, and adaptable way to combine favourite flavours; a seasonally appropriate, and always

adventurous but comforting dish. There’s something special about the aroma of a soup simmering on the

stove that can conjure sensations of a meaningful former part of life or of a special place in distant memory…

Frances provided the class with this healthy harvest soup for her group presentation on M.F.K.

Fisher’s How to Cook A Wolf. A rich creation of seasonal vegetables and dairy, accented with a hint of

exotic spices, Curried Butternut Squash Soup is a recipe that celebrates seasonality and invites adaptations.

Frances has frequently prepared this recipe for community suppers, providing a hearty,

flavorful celebration of the Fall season. She has decreased the amount of curry over time, so feel

free to start small and add to taste. Both the apples and squash that are called for in the recipe

can be adapted; try other apples or winter or summer squash varieties. As with all soups, different

onions and stock will impact the flavour, so consider you own preferences here. Garnishes are also

flexible, so have fun and create an expression that suits your preferences. Consider shavings of

cheddar in place of cream, or cinnamon or nutmeg grated atop. A celebration of the harvest, indeed!

The strong flavours and texture of the Curried Butternut Squash soup demand that attention

be paid to what follows as a main course. Balancing flavours is an important element of soup

selection. Be sure to consider this carefully when selecting this lovely dish for the start of a dinner.

This recipe is courtesy of Sheila Lukins’ and Julee Rosso’s The Silver Palate

Cookbook, a staple for many cooks that combines the aesthetic, seasonal and classical

methods of food preparation, adapted for entertaining at home. Many people have sworn

by its recipes, fabulous tips, easy to read format and instructions. If you have but one North

American cookbook on the shelf, this one is highly recommended and nicely published.

31

“It breathes reassurance, it offers consolation; after a weary day it promotes

sociability…. There is nothing like a bowl of hot soup, its wisp of aromatic steam

teasing the nostrils into quivering anticipation.”

— Louis P. Degouy

4 tablespoons butter

2 cups finely chopped yellow onions

3 teaspoons curry powder

2 medium-size butternut squash (3 pounds all together)

2 apples

4 cups chicken or vegetable stock

1 cup apple juice


Garnish:

Bits of a shredded unpeeled granny smith apple

Or a dollop of sour cream

Or a tablespoon of heavy cream swirled to decorate


Total Time: 1 hour


Directions:

1. Begin by washing, peeling and coring the apples. Then dice them into small squares and place into a bowl.

2. Melt the butter in a pot. After it has melted add the chopped onions and curry powder, stir until all onions are coated.

Allow the onions to cook covered over low heat until onions are tender (could take about 20-25 minutes).

3. While the onions are cooking, peel the squash, scrape out all seeds and chop into small squares.

4. When onions are tender, add squash, apples and stock to the pot and bring to a boil. After boiled, reduce the heat and

simmer partially covered until the squash and apples are very tender (could take about 25 minutes).

5. Take off the heat and blend with an immersion blender in the pot or carefully transfer to a food processor in batches and

blend until smooth.

6. Add in apple juice and stir. (You can add more apple juice than recommended to taste and change to desired

consistency.)

7. Add salt and paper to taste, garnish and serve. 32

Tips and Tricks:

Some skin can be sensitive to squash; wear gloves

if necessary.

Ingredients:

When looking for something fun and tasty to have for dinner, Aida and a friend sourced this flavourful recipe online. It has become their favourite – and it’s easy to see why! A perfect vegan rib-tickler, African Curried Coconut Soup is a meal-in-a-bowl solution, brimming with flavour, and easily made with ingredients that are in almost everyone’s pantry. We love it! This version – and there are many versions available – calls for canned chickpeas. You can use the dried version, soaked overnight. Chickpeas are powerful protein, and provide a wonderful tableau for the pungent flavours of the soup. Be sure to be generous with the herbs, and vary them to suit your taste. Imagine mint. Maybe bay leaves. How about experimenting with cilantro? All are great ways to punch up the magnificent combination of chickpea and coconut. The recipe calls for vegetable soup stock. As with all stocks, the more flavour in the stock, the bigger the flavour in the soup. Also, be sure to cook onions long and slow… they will burst with flavor and an appealing texture. Consider using early spring or full summer harvest vegetables of the sturdy type to enhance and create new versions of this sumptuous soup. Enjoy!

33

“Soup is cuisine’s kindest course.”— Kitchen Grafitti

Directions:

1. Prepare all your vegetables before you start to cook. Begin by chopping the bell pepper, onion and finely chopping the

garlic.

2. Next, peel, deseed and chop your tomato into small cubes.

3. Lastly, rinse and drain your chickpeas.

4. In a medium-sized pot, heat the oil over medium heat. Add in the onion, bell pepper, and 1 teaspoon of salt and cook

for about 5 minutes or until the vegetables have softened.

5. Add the garlic and stir constantly for one minute.

6. Add the vegetable broth, chickpeas, tomatoes, curry powder, and 1 teaspoon of salt. Cover the pot and bring to a boil

over high heat.

7. Once boiled, uncover the pot, reduce the heat and let simmer gently for about 10 minutes, stirring occasionally.

8. Add in the coconut milk and already cooked rice and cook for about 5 minutes or until all is heated through.

9. Pour into small bowls, and serve warm. 34

2 tablespoons canola oil

1 medium onion

1 medium red bell pepper

2 large cloves of garlic

2 cups vegetable broth

1 can chickpeas (15 ounces)

1 cup chopped tomatoes (fresh or canned)

1 teaspoon curry powder

2 teaspoons salt

1 can light coconut milk (14 ounces)

3/4 cup cooked white or brown rice

Prep Time: 10-15 minutes

Total Time: 35-40 minutes


Tips and Tricks:

To easily peel a fresh tomato, fill a pot with water and bring to

a boil. After it is boiling, place the tomatoes in the pot for 20

seconds. Take them out, rinse under cold running water, and

proceed to peel them.

Ingredients:

For many of us, the arrival of Ontario peaches in late summer marks the beginning of a feast.

There are only a few weeks to enjoy vine-ripened local peaches, and excess is a common

dietary reality. Chilled peach soup is a simple, innovative, and adaptable recipe to include as

either a starter or dessert course for hot summer nights. For Paulina, this soup conjures the

memory of happy times with family and friends in hot summer evenings with fireflies and

cicadas in the background. You will definitely want to put this one in your summer repertoire.

The possibilities to adapt this recipe to your tastes, dietary regimen, and even

seasonality, are endless. Consider using any of the full arrays of summer fruit harvest, both

in the recipe, or as garnish. Herbs such as mint, cilantro, cinnamon, nutmeg, ginger, and

coconut complement the delicate sweetness of the peaches – perfect for the Ontario harvest

in the late summer or in the form of frozen or canned peaches any other time of the year.

There are many versions of this soup from all over the world, notably from the Southern

parts of the United States. Our recipe here is from Paulina via the U.S. Carolinas, where

she spent her childhood summers with her grandparents. Her grandmother volunteered at

the local church and would bake Ukrainian treats to bring to church events. She was often

asked to share her recipes with Paulina’s piano teacher, Nancy Gerst, also a church member,

who enjoyed the lighter, less sugary Eastern European methods. One day, in celebration of

Paulina’s piano recital, Nancy hosted a dinner and served chilled peach soup. It was an instant

hit with Paulina’s family and has become a major part of their own family celebrations since.

35

“Only the pure of heart can make a good soup.” — Ludwig van Beethoven

8 large ripe peaches or 3 cans (total 48 ounces)

drained peach halves

2 cups water (use only if using fresh peaches)

2 cups of juice from the canned peaches (use only if using

canned peaches)

2 cups (or 3/4 cup if using canned peaches) light brown sugar

5 tablespoons fresh lemon juice

1/3 cup granulated sugar

Lemon zest

4 cups white wine

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/3 cup apricot or peach brandy

1 cup heavy whipping cream


Total Time: 2 hours, 40 minutes


Directions:

1. A) If using fresh peaches, in a medium saucepan place brown

sugar and water and cook until thickened, about ten minutes. It

is best to let the mixture cook for the first eight minutes without

touching it. After eight minutes, stir the mixture to see if it has

thickened. Remove from heat and set aside to cool completely.

B) If using canned peaches, in a medium saucepan place brown

sugar and peach juice and cook until thickened, about 10

minutes. Remove from heat and set aside to cool completely.

2. For fresh peaches, peel, halve and pit all of them.

3. Dice 3 whole peaches (6 halves) into small cubes and place

in a large bowl. Add in 2 tablespoons of lemon juice and

granulated sugar. Stir until all pieces are coated, and place the

bowl in the fridge.

4. Take your remaining 5 peaches (10 halves) and puree in a

food processor or immersion blender. Blend until smooth.

5. Take the pureed peaches and add lemon zest, 3 tablespoons

of lemon juice, the cooled sugar syrup from step 1, wine,

cinnamon, nutmeg, salt, and brandy. Mix until all ingredients are

combined.

6. Take your cubed peaches out of the fridge and add them to the

pureed peach bowl.

7. Whip cream until it forms stiff peaks. It is done when you hold

your whisk upside down and the peaks hold without collapsing.

8. Gently fold in your whipped cream with the peach mixture with

a spatula.

9. Refrigerate for a minimum of two hours (the longer it chills, the

better!)

10. Place in smaller bowls, garnish and serve. 36

Tips and Tricks:

If your whipped cream does not completely settle or mix

in the peach mixture with a hand whisk, use your food

processor or immersion blender to stir everything together.

Ingredients:

For Shahbano, this Creamy Potato Soup recipe is a heartfelt connection to her grandfather,

Sulaiman Shah, whose home is in Pakistan. Dusray baboo, as he is affectionately called by

Shahbano and her brother, experienced a version of this recipe while on board a Russian ship,

travelling for his work as an engineer. He is not a cook but he loved the soup, so he brought

the recipe home to his family. After a few tries, Shahbano’s grandmother took over the recipe,

using onions as its only vegetable. Later, her mother found in this soup a culinary expression for

her passionate love of spring onions, which she uses as a garnish when she prepares this family

favourite. Shahbano and her mom have created a tradition of Creamy Potato Soup as a part of

their “glorious winter conversations,” accompanied with plenty of shredded cheddar and cream.

The relationship of the Russian people to potatoes is legendary. In this soup, the

potato is elevated with luxurious complementary flavours, courtesy of select vegetables,

diced bacon, and cream. As with all soups, the use of a full-bodied stock, chicken

or vegetable, is an essential contribution to the fullest expression of the soup.

You can experiment with the flavours used in the recipe, adapting them to your own tastes,

as has Shahbano’s grandmother. Consider using various onion types: leek or spring onion will create

distinct, though subtle, flavouring. Meats can be adapted as well, using sweet or spicy sausages, ham

hocks or bones, meatballs from poultry or beef, and so on. Finally, different potatoes will provide various

flavours and consistencies – so don’t be afraid to be adventurous with this soup and make it your own.

Creamy Potato Soup is a recipe that can be tweaked for the season, personalized for your

company, and created with what’s on hand. It’s truly a candidate for an all-season family favorite.

37

“I live for good soup, not fine words.” — Molière

10 slices thin bacon 1 medium onion3 large carrots 3 stalks of celery 6 russet (baking) potatoes 8 cups chicken or vegetable broth 3 tablespoons all purpose flour1 cup milk1/2 cup heavy cream1 tablespoon saltBlack pepper (optional, at your discretion)Garnish:Spoonful of sour cream Grated cheese (choose your favourite!)Cooked bacon bitsChopped parsley

Prep Time: 20 minutesTotal Time: 1 hourNumber of Servings: 6-8

Directions:

1. Prepare all your vegetables before you start to cook. Begin

by dicing the onion, carrots, and celery into small cubes and

place them into a bowl. Clean and dice the raw potatoes into

small cubes and place them into a separate bowl.

(Note: if choosing the vegetarian option, proceed to step

three and add oil to your pot.)

2. Slice the bacon strips into small sections (about one-inch

pieces) and place them into a large soup pot over medium

heat. Cook the bacon until it is crisp (about 10 minutes) and

there is a lining of fat at the bottom of the pan. Remove the

cooked bacon but do not clean the pot.

3. Return the pot to medium-high heat and add the diced

onions, carrots, and celery. Stir and cook until the onions

become translucent. Then, add the diced potatoes and salt.

At this time, you can also add the black pepper. Allow this to

cook for 5 minutes.

4. Pour in the vegetable or chicken broth and bring to a gentle

boil. Allow the soup to cook for 10 minutes or until the

potatoes start to get tender.

5. Whisk together the flour and the milk until smooth and pour

it into the soup and allow it to cook for another 5 minutes

and the vegetables are nice and soft.

6. Take off the heat and pour the soup into a food processor

(or use an immersion blender right in the pot!) and blend

until smooth.

7. Return the soup to the pot and place on low heat while

adding in the heavy cream. Stir it until thoroughly heated.

8. Transfer the soup into small bowls and garnish with a

spoonful of sour cream, grated cheese, and the cooked bacon

from step 2. 38

Tips and Tricks:

Substitute bacon for 2-3 tablespoons of canola oil and

replace all dairy products with soy or coconut milk for

a vegan dish.

Ingredients:

39

40

This wonderful vegan dessert is adapted from one used by Alexandra’s

family, who enjoys trying dishes from different cultures. Alex’s family first made

the recipe a few summers ago with Thai rice and mangos to incorporate more

variety into their desserts. The family’s first attempt at the recipe didn’t go through quite

as planned. In order for the rice to be sticky, it needs to be soaked overnight and then

steamed. However, her family forgot to do so and instead used a rice cooker which

managed to successfully cook the rice, but without its signature stickiness. The dessert still

tasted great though, and their unforced “error” just emphasized the recipe’s adaptability.

Coconut Sticky Rice is simple and allows much room for improvisation.

Cooking the rice differently can greatly reduce the preparation time, if desired. One

preparation alternative is simmering the rice in water till it’s cooked, instead of the

traditional Thai method of soaking overnight. This reduces the cooking time

to just twenty minutes. This dessert isn’t too sweet, but adding fruit greatly

enhances its flavour. If you prefer your dessert on the sweeter side, there is also the

option of adding more sugar to the coconut milk according to one’s preferences.

This lovely vegan recipe is an easy way to introduce a healthy but nutritious dessert

into one’s diet. The dish can be served hot or cold and can be conveniently paired with fresh,

seasonal fruit. Alex recommends trying it with a variety of fruit options: mangos, berries,

pineapple, papaya and even passion fruit.

“I’m not a vegetarian! I’m a dessertarian!”

— Bill Watterson

41

Ingredients:



Serving Size: 4-6

2 cups sticky (glutinous) rice

3 cups of water

1 can of coconut milk (400 ml)

3-4 tablespoons sugar (depending on

sweetness preference)

1 cup of fresh fruit

2 tablespoons coconut cream

Tips and Tricks:

Add more sugar into the coconut milk or mix in

agave nectar with the coconut cream if you prefer

sweeter desserts.

Directions:1. Mix rice and water in a medium saucepan. On medium heat, let simmer uncovered for about 10 minutes, stirring constantly. If you

notice the rice sticking to the pan, reduce heat and add a few tablespoons of water.

2. Once the rice has cooked, remove from heat. The rice should have soaked up all of the water and should have a soft, gooey consistency.

If you notice the rice is slightly hard, simmer for a few more minutes.

3. In a small saucepan, heat coconut milk and sugar over medium-low heat, but do not let it reach a boil. Stir constantly until sugar has

dissolved. If you prefer a sweeter dessert, add in a few extra tablespoons of sugar.

4. Stir in coconut mixture into the warm sticky rice and set aside.

Fruit topping (optional):1. Spoon the sticky rice into small bowls.

2. Add a few slices of fresh fruit. Any fruit that is naturally sweet, such as mangoes or pineapple, work well with this dish.

3. Trickle coconut cream over the top of the dessert. Make sure to stir the contents of the coconut cream can well before adding to the

rice. Serve warm or cold.

42

“Khrustyky” (kroots-teah-kuh) is commonly and loosely translated as “nothings” or “sweet nothings.”

This sugar coated pastry comes from Lara Cardoso’s home and is a crucial part of her family’s

Christmas Eve dinner. Although the recipe requires very few ingredients it is brimming with fond, joyful

memories. Lara’s grandparents’ active decision to keep their Ukrainian heritage alive is manifested every year

in their special Ukrainian Christmas Eve dinner. Traditionally, Ukrainian Christmas Eve consists of twelve

meatless dishes, symbolizing a religious time for fasting. Lara’s grandparents tweaked the number to six, one for each

child, with each one bringing one meatless Ukrainian dish to share with the rest. Grandma, however, always makes

the “beloved Khrustyky dessert” on Christmas Eve dinner as well as on a few other sumptuous special occasions.

The light, flaky, sugar-coated, fried pastry is the family’s much loved main dessert. The dough is easy

enough to make and requires resting before being moulded. The shaping of each Khrustyky into individual little bow

shapes (the perfect wrapped gift) also requires a certain time investment but it is definitely worth it. The sweet end r

esult, however, is well worth the time and effort. Having family or friends (or both) with you in the kitchen all

helping to mould the dough can make for a lovely shared experience and quicken the process. With that many

people in the kitchen, though, you may want to make a few extras. Krystle, who tested this recipe, describes them as

“addictive.” Lara too recalls (and admits to still continue to) picking at the Khrustyky before dinner along with her cousins.

Though hard to resist, nibbling on Khrustyky before dinner is risky business: the generous dusting of icing sugar

could leave you white-handed! Or in the case of Lara’s younger cousin, Joshua, caught with tell-tale white sugar all over

his Christmas tie. Lara reminisces, “When I think about it now, I realize how adorable he must’ve looked to our parents

and grandparents. A little boy covered in white sugar, smiling, laughing and enjoying every second of his Christmas Eve…!”

The very word Khrustyky (“sweet nothings”) can cause lightheaded, icing-sugar-induced dreaminess. As its

name and compact size suggest, this pastry has the delectable tendency to disappear much too quickly. Of course such a

swift disappearing act would require prompt replacement with another Khrustyky… followed by another... and another...

“Life is short. Eat dessert first.”

— Jacques Torres

43

Ingredients:


Total Time: 1 hour


3/4 cup kefir

1 egg yolk

1 1/2 tablespoon sugar

1/3 teaspoon baking soda

2-3 cups all-purpose flour

1 tablespoon vegetable oil (for dough)

1 cup canola or vegetable oil (for frying)

1/2 cup confectioners’ sugar

Tips and Tricks:

If you find that the dough is not malleable enough, put a bit

of water on your hands and rework the dough into a ball.

Roll out the dough. Do not rest the dough in the refrigerator.

The dough will become too hard to work with.

1. In a mixing bowl, add 2 cups of flour and make a small well in the center of the flour.

2. Add the egg yolk, baking soda, vegetable oil, and kefir into the well. Stir with a fork to make the dough. The dough should be a bit sticky.

3. Once the dough begins to form, add the remaining flour in 1 tablespoon increments until the dough is stiff enough to be kneaded. Do not be alarmed

if only 1 tablespoon is used; amount of additional flour will vary.

4. On a floured surface, knead the dough until it no longer sticks to your hands.

5. Form dough into a ball, dust with flour and cover with plastic wrap. Let the dough rest for 20 minutes at room temperature.

6. Once rested, remove dough from plastic wrap and cut the dough into thirds, working with one section at a time.

7. Generously flour the rolling pin and the rolling surface before rolling the dough. Roll the dough into 1/8 to 1/16 inch thickness and cut into 1 x 4

inch strips with a sharp knife.

8. Cut a 1-inch slit lengthwise in the middle of each dough strip.

9. Pull one end of each strip through the slit to form a modified bow. Repeat steps 7-9 for the remaining dough.

10. Heat the oil and fry up to 6 strips at a time until one side is golden brown colour. The pastry should float to the top of the oil while cooking. Flip

the pastry over and cook until golden brown.

11. Remove pastries with a slotted spoon and place on plate with paper towel to eliminate excess oil.

12. Dust pastries with confectioners’ sugar using a sieve and serve.

Directions:

44

They melt in your mouth. Honestly. Eating each of these

shortbread cookies is a brief and magical experience. It goes as follows:

You bite into the cookie and about 1.2 seconds later, you are left with nothing but a few delicious

pieces of pistachio and cranberry in your mouth. That is the only physical proof of having one of

these cookies in your mouth. There is another feeling – albeit a subtler one of an after-experience as

opposed to an after-taste. It is an awareness of something wonderful having dissolved on your tongue

without you even realising it was there in the first place! It may be described as a memory. So the only

thing left to do is to reach for a second cookie in order to remind yourself of the first blissful 1.2 seconds.

Originally taken from Chatelaine magazine, this recipe for Cranberry and Pistachio Shortbread

Cookies was contributed by Krystle who happened to bake the very batch that I tasted. She presented

these cookies to me beautifully wrapped in patterned wrapping, complete with ribbon and bow. It was

one of the most delicious presents I have ever received. These cookies make spectacular gifts. Bake them

and gift them to someone. They will love you for it! It is important, however, to ensure that you bake

them in generous quantities since these cookies have a tendency to disappear in more ways than one!

Krystle bakes them with pistachios and cranberries. She also has a

tradition of specially baking them every Christmas. The green pistachios and red cranberries provide

a lovely festive look. She dusted some of them with icing sugar and she dipped others in chocolate.

Play around with the recipe. Try it her way or try them with other nuts and a variety of dried fruit.

You really cannot go wrong with them especially because the cookies themselves are so delicious

that you could simply make them plain and still have others (or yourself) swoon with just a taste!

“Cookies are made of butter and love.”

— Norwegian Proverb

45

Ingredients:



Number of Servings: 2 dozen

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup icing sugar

1 teaspoon vanilla

1 cup all-purpose flour

1/4 teaspoon salt

1/2 cup dried cranberries

1/2 cup shelled pistachio nuts, coarsely chopped

1/2 cup semi-sweet chocolate

Tips and Tricks:Roll dough into balls and then press down with your hands instead of using teaspoons. This method is a little easier and more fun! Dip half the cookies in chocolate and leave the rest plain. Adds a bit of variety! Don’t be afraid to try other fruit and nut combinations such as dried apricots and chopped almonds or chopped walnuts and cranberries.

Directions:1. Preheat oven to 300oF (150oC).

2. In a large bowl, stir butter with sugar with a wooden spoon, mix until smooth.

3. Stir in vanilla, then gradually stir in flour and salt until evenly mixed.

4. Add in cranberries and nuts until evenly mixed.

5. With two teaspoons, form a ball of dough and drop onto an ungreased baking

sheet about 2 inches apart. Press the dough down lightly with your fingers to

form a circular cookie.

6. Bake in the centre of an oven for 20-25 minutes or until cookies are a light

golden colour.

7. Remove the cookies from the oven and let stand for 10 minutes. Transfer to a

rack to cool completely. The cookies will be soft initially but will firm up as they

cool.

8. Serve plain, dusted with icing sugar, or dipped in chocolate.

Chocolate for Dipping (Optional):1. Coarsely chop milk chocolate and place in a microwave safe bowl.

2. Heat chocolate (uncovered) in the microwave at medium power with

30-second intervals for 1-1 ½ minutes. Stir chocolate between

each interval to prevent scorching.

3. When there are only a few pieces of unmelted chocolate left, remove

from microwave and stir to finish melting.

4. Dip half of the cookie into the chocolate. Place on wax paper to let

chocolate set.

46

This delicious and incredibly “easy-as-pie” recipe comes to us from Danielle’s

grandmother, or her “Bubby.” The recipe itself has undergone several stages of

evolutions and refinements. Danielle’s grandmother initially used a store bought pie crust and

jello-mix for its filling. Soon, a tradition was established where Danielle would go over to her

bubby’s house to make the pie with her, and Danielle’s grandmother began incorporating “real”

ingredients for the added pleasure of cooking with her granddaughter. For Danielle, the pie became a lovely

tradition for Friday night dinner at her grandmother’s house or “Sabbath at my Bubby’s” in her words.

Feel free to switch the red fife with whole wheat flour; it tastes wonderful as well. Play around with

the apples you use; we recommend pairing a sweet ones with tart ones. It happened by accident when testing

the recipe and the balance turned out to be delicious! When ready, the pie is absolutely scrumptious with its

beautifully light, melt-in-your-mouth pastry; and delicious when paired with a scoop of vanilla ice cream.

Danielle relates a wonderful story on the subject: “You might think we would have had ice cream with it, but

the meals were kosher (meaning you cannot mix milk and meat), so on Friday nights we would make the pie

“non-dairy” — or at least we would say it was non-dairy, and it would be our little secret...my bubby wasn’t

afraid to bend the rules a bit.” The pie was served without ice cream for Friday night dessert but the following day

was sure to bring a scoop of vanilla ice cream, some fruit and occasionally a drizzle of honey “for a sweet life.”

For Danielle, the pie brings back memories of baking in her bubby’s kitchen as she sipped water from

one of the special teacups of her teacup collection. It recalls the joy of lining a piecrust with layers of apples

and then topping it off with crumble (we suggest you add a little extra to pick off later like Danielle would).

The recipe, therefore, is a representation of home and a beautiful relationship with one’s grandmother. After

all, it is a universally acknowledged truth that a dessert made by one’s grandmother is a form of edible love.

“I don’t think a really good pie can be made without a dozen or so children

peeking over your shoulder as you stoop to look in at it every little while.”

— John Gould

47

For the Dough:

1. Pulse flour and sugar in a food processor for a few seconds.

2. Divide butter into cubes and add to the food processor. Pulse until small

lumps form.

3. Transfer mixture into a mixing bowl. Add ice water to the mixture a table

spoon at a time while forming the mixture into a ball.

4.Plastic wrap the dough and chill for 20-30 minutes in the refrigerator.

5 Once chilled, roll the dough out as much as possible and mould into the pie

plate. Don’t be alarmed if the dough is super crumbly. The dough can easily

be nicely moulded in the pan.

6. Trim excess dough with a sharp knife. Set aside.

7. Preheat the over to 400oF.

For the Filling:

1. Wash, peel and core apples and cut into cubes.

2. In a mixing bowl, combine honey, flour, lemon juice, nutmeg, and apples. Toss

until apples are evenly coated.

For the Crumble Topping:

1. In a mixing bowl, combine brown sugar and flour.

2. With a stand mixer or a fork, mix in butter with the flour and sugar until topping

is crumbly.

Assembly and Baking:

1. Fill piecrust with pie filling and add crumble on top in an even layer – be

sure to cover the filling completely.

2. Bake pie for 10 minutes at 400oF, then reduce to 375oF for 1 hour

or until deep golden brown.

3. Remove from oven and let cool for 10 minutes.

Pie Crust Dough:

1 1/2 cups red fife or whole wheat flour

1 teaspoon granulated sugar

1 stick (1/2 cup) cold/frozen salted butter

2-3 tablespoons ice water

Pie Filling:

1/4 cup honey

2 tablespoons red fife or whole-wheat flour

1 tablespoon lemon juice

1/8 teaspoon ground nutmeg

5 medium sized apples

Pie Crumble Topping:

1 cup brown sugar

1/4 cup softened butter

1 cup whole wheat flour

Ingredients:

Tips and Tricks:Use a higher quality honey for a better tasting filling. Use two different kinds of apples, preferably one that is tart and one that is sweet. The two flavours balance each other out nicely once baked.

Directions:

Prep Time: 1 hour

Total Time: 2 hours

Number of Servings: 1 pie

48

A

African Curried Coconut Soup.................................33-34

Apple Pie with Crumble Topping............................47-48

C

Chicken a La King In Toast Cups............................27-28

Cranberry and Pistachio Shortbread Cookies.........45-46

Creamy Potato Soup...................................................37-38

Cretons...........................................................................11-12

Cucumber Crab Cups..................................................13-14

Curried Butternut Squash Soup.................................31-32

G

Glory Bowl....................................................................21-22

M

Mirza Ghassemi Puffs...................................................15-16

P

Cold Peach Soup.................................................................35-36

Pork Meatloaf.......................................................................23-24

S

Seafood Paella......................................................................25-26

Sesame Sweet Potatoes with Peanut Dipping Sauce.....17-18

U

Ukrainian Khrustyky...........................................................43-44

V

Vegan Coconut Sticky Rice with Fresh Fruit..................41-42

49

The class of the Fall 2013 session of Cook the Books would like to extend thanks to the following people,

without whom the creation of this cookbook would not have been possible:

Professor Andrea Most – Thank you for being a continuous source of inspiration throughout this semester.

We all felt lucky to be part of the wonderful experiment that is Cook the Books, and learned a great deal

from our vibrant class discussions and delicious shared meals.

Chef Joshna Maharaj – Thank you for being our fearless leader in the kitchen, teaching us to yell when

on the move holding sharp objects and adjust recipes on the fly. Thank you as well for teaching us about the

power of sharing a meal with others and the importance of knowing where what’s on your plate came from.

Chef Nathan Barratt and the Kitchen Staff of Victoria College – Thank you for cheerily

accommodating us every Tuesday afternoon and helping us out when we looked lost and confused.

The English Department at U of T – Thank you for making it possible for this course to happen. We

valued the opportunity to engage in a unique learning environment and we learned so much from getting out

of the classroom and into the kitchen.

Jean Wang – Thank you for lending us your kitchen to test recipes.

Lastly, thank you to all of our family and friends who helped us along the way.50

“At home I serve the kind of food I know the story behind.”

— Michael Pollan

Documents

ENG434 Class Cookbook: Home is Where the Food is