Maple Syrup

Last we we received our annual delivery of local Grade B maple syrup at Omega. $8000 worth of this liquid gold. There’s a lot that goes into our food before we even get it. And a lot of that is usually dependent on the weather. This is no more apparent than in the production of maple syrup. Maple syrup producers wait for a specific set of weather patterns on their “sugar bush” (maple syrup farm) that allow the flow of sap. Freezing nights and warm days work the best for coaxing more sap to flow. This limits collection to the months of February, March and April for the most part.

It generally takes forty (that’s four, zero) gallons of sap to produce one gallon of syrup. The sap is boiled down in the “sugar shack/house” in evaporators that allow water to escape in the form of steam while retaining the delicate flavor and sugar that give maple syrup it appeal. Its price in the past few years has gone up dramatically because of poor production years, but it is still a valuable ingredient to have in your kitchen. Bellow is more of a guideline as to how to utilize this wonderful ingredient in your everyday foods.

Dressings
Try adding a tablespoon or two of maple syrup to a cup of your favorite balsamic vinaigrette. With this you can dress a plain green salad, roasted or grilled vegetables, pasta/potato/grain salads and it can also be used as a dipping sauce for crudités or other finger foods.

Glazes
There are two types of glazes, sweet and savory. For the savory kind take two tablespoons butter or Earth Balance and ¼ cup maple syrup and melt together. With this you can roast vegetables or heavier proteins.It is also good as for “glazed” items such as carrots. Just add items and cook in sauté pan over medium to low heat.If the pan gets too dry or starts to scorch add a little water.

For the sweet kind (desserts) take the above recipe and add ¼ cup of powdered sugar.Use this mix and pour or drizzle over cookies, sticky buns, cakes or muffins.It dries quickly so use it up or make sure it is covered really tightly.

Sugar Substitute
Try using maple syrup as a substitute in your morning coffee. A nice treat. Baking with maple syrup can be tricky. A general rule I follow is replacing sugar with half the amount of maple syrup. You can also substitute it one for one. But for every cup of maple syrup you use, you will need to reduce the other liquids in the recipe by ¼ cup.

Let the Record Show...

That Spring has sprung.  Enjoy it.

Kathy's Run

My friend Kathy is a really inspiring person.  She is training for her first (and only) marathon, and she's raising money for cancer research while doing it.  Bellow are her words:

I'm training to participate in my "one & only" marathon in San Diego, CA on June 5, 2011. Running a marathon has been a goal of mine for a few years, but I haven't achieved it yet. Now I have a motivation because I'm running as a member of The Leukemia & Lymphoma Society's (LLS) Team In Training. I'm completing this event in honor of everyone battling blood cancers, including my personal friend and hero, Doreen.

If you can, I'm asking for a $5 or whatever amount you are comfortable  donating to support me in my quest :) to conquer a marathon and assist LLS's mission. Here's the link: (you'll receive an email confirmation of your donation.) I appreciate your support.

http://pages.teamintraining.org/uny/rnr11/kathyfitz

Peace,

kathy fitzgerald

Shaved Asparagus and Potato Salad

I had dinner with some friends the other night at a local tapas bar.  If you have never had tapas, you are missing out.  They offer little plates (both cold and hot) which amount to a flavor packed few mouthfuls.  Tapas come from the Spanish word “to cover.”  The story goes that a king from Catalonia fell ill and was nursed back to health by wine and small snacks in between meals.  He then ordered that no bar could serve wine without food.  That does not sound like such a bad king to me. 

This dish is inspired by one of the dishes I tried last night.  It can be served a salad or an entrée hot or cold.

Shaved Asparagus and Potato Salad with Egg

Serves 8 as appetizer, 4 to6 as an entree

1 bu     asparagus, sliced very thinly on a diagonal

1 lb      new potato, cooked in water and cooled, diced medium

¼ lb     smoked tofu, diced small

2 T       garlic

½         onion, small dice

            Egg,

1 t        extra virgin olive oil

            Black pepper, freshly cracked

            Truffle salt….hmmmmmm

1.  Heat sauté pan with olive oil and add garlic and onion.

2.  Sauté until translucent. 

3.  Add sliced asparagus and tofu and sauté until the asparagus start to wilt a bit.

4.  Add potato and sauté to reheat. Season this with salt and pepper.

5.  Meanwhile in another pan heat up some oil and fry the egg either sunny side up or over easy.

6.  To serve, place hot asparagus and potato mix on the plate and top with egg.

7.  Season lightly with truffle salt or truffle oil for an extra bonus in the flavor department.

To serve this dish cold:

1.  Blanch and shock whole asparagus.  Cut when cooled

2.  Hard boil and cool the eggs.

3.  Peel and cut the eggs in half long ways.

4.  Toss asparagus together with cooled and cut potatoes and tofu with some extra virgin olive oil and light sherry vinegar.

5.  Season with salt and pepper.

6.  Place bed of asparagus, tofu and potato mix on plate and top with hard boiled egg.

7.  Drizzle with truffle oil or truffle salt.