Cheesecake!
By : Ontario Kitchen | On : 2012-07-28 | Category : Yellow Plum, Cheesecake This week, we go sweet and sour with yellow plums. These plums drop to the ground when ripe, so they’re picked early when they are tart. Very tart. Very very tart. The point is, before the ripen and begin to develop a pinkish hue and become sweet, they’re very sour. Which makes them a good replacement for lemon when you’re using Ontario produce! We’ve adapted a lemon curd cheesecake recipe for yellow plum, and think it’s a hit. The curd recipe makes plenty of extra, so be sure to be generous when dishing it out. This cheesecake is a bit more of a production than some of our previous recipes, but we think it’s well worth it. Check out the recipe here. Come back next week for more recipes. If you have a recipe you think would make a great addition to our site, please email us!
Yellow Plum Cheesecake
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Enjoying Purslane
By : Ontario Kitchen | On : 2012-07-08 | Category : Purslane, CSA, Zucchini, Baked Egg Our second blog post talked about us joining a CSA. Well, this week we received the first delivery, and in it was one of the ingredients from last year that inspired us to start this website: Purslane. Don't worry if you haven't heard of it, neither had we. But, after doing some research, we found that this plant, normally considered a weed in North America, is eaten world wide and has one of the highest amounts of omega-3-fatty acids in the plant world. Not to mention, it tastes good too, very similar to baby spinach. We try to come up with different ways to use an ingredient, and this week is no different. We had leftover roasted zucchini form dinner last night, which became the base for this salad. Some purslane, a garlic scape and snap peas from our CSA box later, we had a new side dish. The garlic scape (think of them as the green onion of the garlic world, if you've never tried them) give a bit of a garlic flavour to the salad, so not much needs to be done for a dressing. Sometimes, we try something new without a really good idea of how it's going to turn out. Sometimes it works out pretty well for us and our taste buds. This was definitely one of those times. These baked eggs with cooked purslane, onions and mushrooms are like a crust-less mini-quiche (just bake them in small pastry shell to make mini-quiches). Have you ever made recipes with purslane before? Had you heard of it before this blog post? Let us know in the comments!Roasted Zucchini and Purslane Salad
Muffin Tin Omelettes
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Celebrating Red and White!
By : Ontario Kitchen | On : 2012-07-01 | Category : cherries, beets Happy Canada Day everyone! To celebrate our country turning 145 we are cooking red and white recipes, and oh boy is there some delicious red produce available right now at your local farmer's market. Lets get started! source: Ontario Kitchen These aren't those salty, bready, deep fried pockets so often covered with cheese and bacon that you get at restaurants or the grocery store. These light and chewy treats are more like dumplings with their flour and water based dough. Making perogies (or pyrohy if you're Ukrainian Canadian) is something few people have probably tried. It can be a time consuming process, but a rewarding one since they freeze so well and can last you all year (though you may want to double or triple our recipe to make enough to last that long, they tend to disappear quickly).
Fruit perogies can be served as a side dish or a dessert, and can support different toppings. You could try a yogurt based sauce, or maybe a sprinkling of cinnamon sugar and some ice cream. The standard around here is to serve them with a mixture of sour cream and brown sugar (about two tsp of brown sugar for every half cup of sour cream).
source: Ontario Kitchen
This sandwich has a light and refreshing taste and will provide a satisfying vegetarian alternative at your next picnic.
There aren't any foods that we can think of that are redder than a beet. Roasting intensifies the redness in beets while also concentrating their natural sugars, making them sweet and satisfying. However, that means you should be careful when handling them (use gloves or paper towels to avoid pink fingers), and also use non-porous cutting surfaces (like glass or ceramic). You can roast your beets in advance and refrigerate them, which makes this recipe quicker to put together when you're ready to eat.
Come back next week for more recipes. If you have a recipe you think would make a great addition to our database please email us!Cherry Perogies
Summertime Roasted Beet Sandwich
