Berry Bonanza!

A solid week after the food fight and I'm just recovered. A pretty quiet week for the Foodie Family and it continued through the onset of the long weekend. It was nice for us to just do things at our own pace, no obligations and a chance for me to get some good cooking in.

The plan was to go berry picking on Sunday. But we woke up and it was overcast with the threat of rain. Instead, we decided to trek out to find where Mina will be going to camp (Singing Brook Farms - clicky click) and then hit Turner's on Hwy 2. I've been going to Turner's forever - great local produce. And they carry London Ice Cream Co. ice cream. Which, in my opinion, is one of the best ice cream makers in the region.

Of course, after finding Singing Brook, Lucy passed out in the car. Leaving me and Mina to fend for ourselves in Turner's while Jim and Lucy hung out in the car. Inside we found a buffet of local produce: tomatoes, peas, beans, corn, cucumbers and a wonderful variety of local berries and fruit. The raspberries and blueberries were just what I was looking for and Mina insisted on a bucket of sweet yellow plums (and of course, I indulged her). It took a lot of willpower to not walk out with a few tubs of ice cream and a fresh pie... maybe we'll have to wait for next time.

Long weekends for me are a time for indulgence. Saturday night we had beautiful T-bones on the grill (I still can't live without that Clubhouse Montreal Steak Spice rub marinade.. perfect) with a tarragon/garlic compound butter (otherwise known as "Robbie O Sauce" - a later blog on that). We paired those with a potato salad with peppery and crunchy radish and lots of egg and mayo. For dessert we kept things simple with maple walnut ice cream. Add in several huge homemade Caesars and a few beers poolside at Donnie and Melissa's (ahhh.. perfect pool day) and it all made for a great day.

After our Turner's trip, we made it home where I prepped all the food for Sunday Dinner: Grilled ribs with Roasted Fingerling and Tomato Salad with Green Beans and Arugula. Dessert was a Frozen Strawberry Pie. Since it was a near perfect meal, I've included recipes below with gratitude for the original makers (I have, however, included my changes).

Breakfast this morning was fresh berry turnovers. The perfect end to a fabulous food weekend.

Coffee BBQ Sauce

You Need:

• 1 tablespoon butter
• 1 large, chopped
• 4 cloves garlic, minced
• 2 teaspoons chili powder
• 2 tablespoons ground coriander
• 1 cup prepared strong coffee
• 1/4 cup Worcestershire sauce
• 2 tablespoons soy sauce
• 1 cup homemade tomato sauce or canned
• 1/4 cup cider vinegar
• 1/4 cup freshly squeezed lime juice
• 1 cup packed light-brown sugar
• 1/3 cup molasses

To Do:

1. Melt butter in a large saucepan over medium heat. Add onions, and saute until translucent, 3 to 5 minutes. Add garlic, chili powder, and coriander. Saute stirring occasionally to prevent sticking, until fragrant and vegetables are softened, about 2 minutes more.
2. Add coffee, Worcestershire sauce, soy sauce, tomato sauce, vinegar, lime juice, brown sugar, and molasses. Reduce heat, and simmer mixture gently for 45-60 minutes to infuse flavors and reduce.
3. Remove from heat, and let cool slightly. Puree in batches in a blender or food processor until smooth.

Roasted Fingerling and Tomato Salad with Green Beans and Arugula

You Need:

• FOR THE SALAD
• 5 garlic cloves
• 1/2 cup extra-virgin olive oil
• 1 1/2 pounds Russian banana fingerling potatoes, halved lengthwise
• 1 pint cherry tomatoes
• 4 stems fresh thyme
• Coarse salt and freshly ground pepper
• 3 ounces green beans
• 2 cups baby arugula
• FOR THE DRESSING
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon minced fresh thyme
• 1/2 shallot, minced
• 1/3 cup extra-virgin olive oil

To Do:

1. Make the salad: Preheat oven to 375 degrees. Puree garlic and oil in a blender until smooth. Toss with potatoes, tomatoes, and thyme on a rimmed baking sheet. Season with salt and pepper. Bake until potatoes are golden and tender, about 30 minutes. Let cool slightly.
2. Prepare an ice-water bath. Cook green beans in a large pot of boiling salted water until bright green and just tender. Transfer to ice-water bath. When cool, drain beans in a colander.
3. Make the dressing: Combine vinegar, mustard, thyme, and shallot in a small bowl. Add oil in a slow, steady stream, whisking until emulsified.
4. Toss potato mixture, beans, and arugula with dressing. Season with salt and pepper. Serve immediately or at room temperature.
   

Frozen Strawberry Pie

You Need:

• 12-15 Chocolate Chip Cookies
• 1 pkg. (250 g) Brick Cream Cheese, softened
• 1/2 cup sugar
• 1 can (355 mL) frozen berry punch concentrate, thawed
• 3 cups thawed Whipped Topping, or 3 cups homemade whipped cream
• 1 cup crushed strawberries

To Do:

ARRANGE cookies in single layer on bottom of 9-inch springform pan; set aside.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Gradually beat in punch concentrate. Whisk in Cool Whip and berries until well blended. Pour over cookies.

FREEZE several hours or until firm. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly.

Fresh Berry Turnovers

You Need:

• 1 package frozen puff pastry (2 rolls), thawed
• 2 cups of mixed berries (I used blueberries/raspberries, but any combo would work)
• 1/2 cup sugar
• 1 tbsp cinnamon
• 2 tbsp flour
• 1/2 tsp ground cloves
• 2-3 tbsp raw brown sugar
• 1 egg + 1 tbsp water, beaten together for egg wash
• 2 tbsp icing sugar, for dusting (optional)
  

To Do:

1. Preheat oven to 375. Cut each puff pastry sheet into 4 squares

2. Combine berries, sugar, spices, flower in bowl. Spoon into centre of each square.

3. Egg wash around edges, fold and pinch to seal. Place turnovers on rimmed baking sheet.

4 . Egg wash the tops and sprinkle with raw brown sugar.

5. Bake in oven for 25-30 minutes until pastry is brown and crisp. Remove, allow to cool and serve with mixed berries with icing sugar dusted on top.

Jim is back on afternoons this week, so another week of Mina-and-Mommy dinners. Tonight we're keeping things pretty simple. Meal plan is below.

Monday: Baked chicken wings and french fries with a side garden salad.

Tuesday: Soccer night. Pizza, as always.

Wednesday: Ham and mozzarella quesadillas with melon on the side.

Thursday: Grilled peameal burgers with salad.

Friday: It's Sidewalk Days! We'll be downtown Woodstock to have dinner and see the sights (and score some deals).