The Mission

As mentioned before, the mission for this blog for 2010 is more local, more seasonal. And so far this mission has been an overwhelming success, even moreso than I would have estimated.

Specifically, the mission is to ensure that in winter, not less than 60% of my food consumed is local, what's not local is at the very least organic and fair trade, and meat is 100% free-range and where possible, organic. Sound ambitious? Sound expensive?

Well, I'm happy to report that this has been an overwhelming success so far this winter. And for the first 6 weeks of the year, my grocery bill has actually DROPPED by about 12%. The reason? Full use of food to the max. Nothing goes to waste and meals are planned for all seven days of the week, and groceries bought once.

This started off as a bit of a challenge, mainly because doing this requires a trip to three different specialty stores.

For me, it's important to know where my food comes from and how it's procured. And while I haven't experienced an increase in costs, it would be worth it and this would not deter me. And for that matter, if I had to, I would cut costs elsewhere. Afterall, we pay for tv, internet, phones, cars, clothes... perhaps the last place we should be "bargain hunting" is with food... you get what you pay for. And if you don't want the genetic mutant produce, better be a little more selective - I'm really doubtful that a lemon should be the same size as a Florida orange.

The other added bonus is that I simply feel amazing. Despite a grueling winter I feel I've never been healthier. I sleep better and I feel less sluggish. I guess this should come as no surprise.

So throughout the year I will share some of my favourite gems; see some of my top picks for January below.

And it's on to week 7...

Canadian Farmers, Canadian Growers

When you make friends with your local butcher and start eating meat from happy animals you realise just how much flavour there is in food. This is a 100% local, 100% organic, free range, stylish dinner that will keep your dinner guests returning.

BRAD'S BISON STEAK WITH BEET RELISH & WATERCRESS-POTATO SALAD

Bison: 5 oz Bison steak per person; red wine; S&P

Salad: blue potatoes quartered; bunch watercress; thyme; 1/4 cup extra virgin olive oil; 1/4 cup sour cream; 2 tbsp sherry vinnegar; tbsp horseradish; S&P

Relish (make ahead): 5 beets trimmed; 1/4 horseradish; 2/3 cup brown rice vinnegar; 1/4 cup fine sugar; tsp salt

The relish is a great make-ahead that when placed in a mason jar will last for months. Simply boil the beets for about an hour in salted water. Using a damp cloth, slide the peels off and let cool. Grate them into a bowl with the horseradish. Meanwhile, bring the rest of the ingredients to a boil in a saucepan and pour over the beet mix and toss. Let cool, refrigerate for at least 6 hours - even better if made a few days in advance.

This potato salad is without a doubt, the best you'll ever have. Par-boil the potatoes until fork-tender and then roast them off with a big drizzle of olive oil and a few thyme sprigs at 450 degrees until very tender (about 10-15 minutes). Whisk together the dressing ingredients. To serve, layer large handfuls of watercress over the potatoes and then drizzle the dressing and add extra kosher salt and fresh pepper to taste.

Bison steak is simple and fast, and the most amazing steak you'll ever have. Season steaks. In a cast-iron skillet, melt a knob of butter per steak and add a big splash of olive oil. When smoking, add the steak. Sear 3-4 minutes on each side, then remove from the pan and let rest covered about 5-7 minutes. Just before serving, reheat the pan on medium-high until smoking again and add a large splash of red wine (stand back!) and stir rapidly for about 2 minutes then remove from heat. Quickly plate the steak and then pour over the sauce.

You Can Eat Seasonal Salads in Winter!

Local and seasonal in Canada is possible, if you know where to go and what to look for. Remember, the best and healthiest salads are the ones made with the richer and darker leaf vegetables - you're not missing anything by axing the Romaine or Iceberg.

BRAD'S WINTER SALAD

Dressing: Tbsp each of Sherry Vinnegar and Brown Rice Vinnegar; Tbsp grain mustard; finely minced local shallot; scant cup extra virgin olive oil; S&P

Salad: Raddichio and Endive shredded; 1/2 bunch chopped chives; handful crumbled local blue cheese; big handful crushed walnuts

One of the best investments you can make is mason jars; especially if for pickling or dressings. The above dressing is a great make-ahead and holds for about 10-12 days.

The key with a great dressing is to let the shallot sit in the vinnegar for at least 15 minutes to set the flavours meld. Then whisk the rest of the ingredients except the oil; and then steadily add the oil whisking in a stream.

The salad above is served alongside an herb-stuffed pork tenderloin and potato salad.

TIP: For potato salad, use local new or red potatoes, which you can find pretty much year-round, and instead of mayo, use your local dairy producer's brand of sour cream (if it's liquid, it's not actually sour cream).

To Warm You Through the Dead of Winter

This is an outstanding pot that I cook up on a Sunday afternoon that will get me through a busy week. And in sub-zero temperatures, it's just what the body needs.

BRAD'S GUINNESS, MAPLE, SMOKED PORK BEAN POT

1 cup each of dried white, black and kidney beans; 5-6 ounces of smoked pork ribs; can of Guinness; 1/4 cup maple syrup; 1/4 cup molasses; 1/2 cup chicken stock; one onion finely chopped; 3-4 cloves garlic peeled and chopped; big dash cayenne; finely chopped hot pepper (your favourite); S&P to taste

Soak beans in a large bowl of water for at least 12 hours.

Pour boiling water over the hot pepper and strain. Set aside.

In a large pot of boiling salted water, boil beans for about 30 minutes. Drain and set aside.

In the large pot, sauté onion until soft, then add garlic; sauté for a minute, then add hot pepper.

Add the remaining ingredients, simmer and cover simmering for about 3 hours.

Supreme Winter Breakfast

There's something about the flavour combinations of cinnamon, nutmeg and maple syrup that warm the soul in winter. On a Saturday morning before heading out to the cross-country ski trails, this is an excellent way to start off.

CINNAMON AND NUTMEG FRENCH TOAST

(For 2)
4 free-range eggs; 1/2 cup milk; 1/4 cup brown sugar; big splash apple cider; big dashes of nutmeg and cinnamon; 6 pieces of egg bread, a couple days old

Preheat 375. Mix all the ingredients except the bread in a bowl, and then pour into a large dish. Soak the bread in the batter for about 7-8 minutes. Then turn and soak the other side for about 5 minutes. Lay flat onto a well-greased baking sheet and bake for 10 minutes; turn and bake 10 minutes more. Great with a side of free range bacon, real maple syrup and some apple cider.

A Year of Food for Thought

Since two years ago, I resolved to abandon pre-packaged foods and take-aways and I've never been healthier.

As a result I lost 34 pounds and spend far less on food. Eating real foods, buying from local producers, and preparing your own food are not elitist or luxuries. I'm living proof that investment pays off. And the adage that eating healthy is expensive - false. As I said, my grocery bill went down about 20% once I abandoned the grocery store ails. That it's too time-consuming - false. Most weeknights I've prepared a dinner, eaten, and cleaned up all before 6pm, leaving a full evening at my leisure.

I'll continue to blog throughout 2010. I hope these recipes and my tips if nothing else, have at least inspired my readers.

Of course I do have my inspirations, so I'll raise my glass to Ricardo Larrivée, Jaime Oliver, Gordon Ramsay, and Jeff Crump and Bettina Schormann for enlightening my culinary visions and providing so much inspiration over the past year for this amateur.

My new mission for the new year - more local, more seasonal - keep checking back to see how my new challenge is going.

Happy New Year!

Merry Christmas Indeed!

A summary of all that's great about family, friends, home cooking... that's one of my favourite parts of Christmas.

So I'll share my take on Christmas dinner (or Thanksgiving or New Years, why not.)

BRAD'S CHRISTMAS TURKEY DINNER

Whole turkey; large container or picnic cooler; 2 cups dark brown sugar; 2 cups salt; ice packs

Stuffing: 1/3 loaf whole grain bread at least a few days old; two grated carrots; two large palmfuls savoury; palmful of kosher salt; generous amount of black pepper

Peas Pudding: 1 1/2 cups yellow split peas; cheese cloth; 2 tbsp salt or salt pork or beef riblet; 4 tbsp unsalted butter

Fried Potatoes: Large white local potatoes cut in half length-wise; 2 tbsp butter per 4 halves; olive oil; kosher salt; fresh black pepper

Fixin's: Sliced carrots and green peas; cranberry sauce; gravy (see below)

Like chicken, turkey all too often suffers the abuse of over-cooking. A meat thermometer is a very wise investment, as turkey doneness is difficult to gage without cutting it open. Also, as much as possible, buy a fresh local turkey - order in advance. Free range is clearly the best choice - a happy turkey is a tasty turkey.

The key to a super-moist meat and crispy skin is brining. So the night before, take a huge container like a picnic cooler and fill with about 5-6 litres of cold water (depending on the size of your turkey and the size of your container - you want it to cover the turkey completely). Whisk in brown sugar and salt and place the turkey in with about 3-4 ice packs over night.

Combine all stuffing ingredients in a food processor. TIP: Don't over-stuff your turkey - the heat won't reach the underlay of the breast meat and it will be undercooked. Leave at least an inch of room between the top of the stuffing and the bottom of the breast.

Rinse of the turkey and pat it dry with paper towels. Lay it on the cooking rack and stuff it. (You can also cook your stuffing separately in a pot with a bit of chicken or turkey stock.) Season the turkey generously. Cook at 350 for 2 1/2 to 3 1/2 hours, depending on the size - the butcher will tell you; if you bought it at a store it will be written on the package. After about an hour, start basting it every 30 minutes or so.

About 60 minutes before you plan to take out the turkey, prepare potatoes. Boil them in water until quite tender, then set them aside until the turkey is out of the oven.

About 45 minutes before you plan to take out the turkey, prepare peas pudding. Cut a large square of cheese cloth and lay in the peas and tie it into a sac. Place in boiling generously salted water for about 45 minutes (you'll want to reduce the heat to a high simmer so it doesn't boil over - make sure the sac is completely covered). Once done, turn out of the sac into a bowl, add butter, stir and season to taste.

Boil or steam side veggies as you like. Keep the water for gravy.

Once the turkey is done, take it out and cover it in foil. You'll want it to sit for at least 20 minutes before carving.

Meanwhile, extract your pan drippings and pour into a large clear cup or mason jar. Give it a minute for the fat to float to the top then skim off and discard. Pour it into a sauce pan, add a big splash of veggie water. Season well and add chicken bouillon (optional). Mix two tbsp corn starch with equal amount of cold water and then stir that into the gravy. Bring to a boil and let simmer until ready to serve.

About 5 minutes before plating, preheat a pan with butter and a splash of olive oil and once smoking lightly lay in the potatoes flesh-side down (no more than 4 halves at a time) and fry for about 3 minutes or until golden brown. Flip and season generously, remove from heat.

Plate up, and enjoy! Seasons greetings!