It's the politics of food.

Politics and the culinary world are no strangers. In order to live, we must eat and when some get too much or not enough, it causes upset and hopefully, positive political action.

Here are some of the most recent political issues I have come across with regards to food:

1. Most high profile chefs are still men. Surprising? Not to me. We live in a patriarchal society that values the public domain over the private. Once cooking moves from the home into a restaurant kitchen, and earns the title of professional - it becomes a role with power attached to it. Of course this would be something that is dominated by males. See? Feminism and cooking go hand in hand!!!!!!

The Toronto Star took a look at the surface of this issue.

2. Is it better to eat organic or local? I guess the answer would be "both". If you are someone that either has their own garden, or at least some fantastic connections to organic growers in your area, then lucky you. For the rest, we may need to choose.

Though I am not sure that it is the correct answer, I have chosen to stick with local foods as often as possible. This is for a few reasons:

- my carbon footprint will be smaller the more I buy ingredients from my area

- the quality of local ingredients is better, no rubbery tomatoes or half ripe strawberries

- it is important to me to support the local economy

- until recently "organic" foods were not regulated in Canada

Healthzone has written an article to describe some of the labelling in Canada.

Time and CNN have discussed organic vs. local in an amazing article on their website.

3. I try to reflect often on how I have contributed to my family, my friends, my community, the world. People who dedicate themselves to helping others are so inspiring and almost always lead me to think "What the hell am I doing with my life?"

I need to find a way to contribute more; something that will help me make a difference. Using issues that I am passionate about (feminism, food, education), I think will only help me in this endeavour.

Foodshare in Toronto is an amazing organization and is something I am researching. There is no branch in my area, but this may be a catalyst to start something...

Food in the News

Rob Feenie has continued his famed culinary feats at Cactus Club.

The verdict?

Not bad, not bad at all - Globe and Mail

10 helpful cookbooks for the beginner. Great gift ideas! - CHOW

It is always best to go for local ingredients and specialties on a menu.

Calgary impresses with their game meats - Calgary Herald

Fast food is going down the tubes. - Seasonal Ontario Food

Go West!

Recently my husband and I ventured out into Western Canada. We have been attempting to take this trip forever and this July we finally did it. We have friends and family in Alberta and British Columbia so it was a visiting vacation as well as a touristy one. We flew into Calgary and then drove to Vancouver, stopping in Banff, Kelowna, Victoria and Ucluelet along the way. It was an amazing trip and reminded me again of why I love Canada so much - of course we made sure to indulge in the local fare while in each different area.

20 oz. Alberta Beef RibEye in Calgary

Bison Burger in Banff

Gorgeous Goat Cheese from Carmelis in Kelowna

Dragon Roll at the Floathouse in Ucluelet

Wine at Salt Tasting Room in Vancouver

Food in the News

After the recent salmonella scare, Guelph scientists are working to vaccinate tomatoes - CBC

Vancouver is named one of the world's best "restaurant cities" - National Post

How to take those common kitchen appliances to the next level - CHOW

10 techniques that every cook should know - I may need to brush up - San Francisco Chronicle

Cooking Club II - Spicy Food

This month's meeting was a bit disorganised, we met a little late, we had to cancel and reschedule and - dumbo me - I forgot what the theme was.

Here are our "spicy" recipes - except mine of course.

Christine - Soy Turkey Satay with Peanut Sauce

Who knew I'd enjoy all these soy products? One of the best peanut sauces I've tasted.

Lychee Cocktail

Sweet Ginger Margarita

Ginger Tea (Teh Halia)

* see recipes below

Danielle - Break Away Pear and Fennel Salad

Not on the theme whatsoever, not bad, should have grilled the fennel longer. Used arugula instead of watercress

Suzanne - Jambalaya

Enjoyed the boiled chicken, would be great as a soup as well.

Lisa - Chili Grilled Salmon with Cucumber and Mango Salsa

*see recipe below

Salsa was lovely and a good spice diffuser. Fish was less spicy than I expected.

Jordana - Spicy Potatoes

Holy moley spicy!

Jillian - Spicy Baked Pineapple with Vanilla Ice Cream

*see recipe below

Yummy! Best dish of the evening - in my opinion.

Lychee Cocktail



The lychee cocktail recipe was created based on my favorite drink at home, which does not contain SOHO lychee liquer (can be found at LCBO).

4 oz canned lychee syrup
2 oz simple syrup
1 oz SOHO lychee liquer
ice

Top with 2 oz of evaporated milk (more if you like it)
Garnish with canned lychees, a sprig of mint


Sweet Ginger Margarita

1 inch piece of fresh ginger, sliced
- 2 tablespoons simple syrup
- 2 oz white tequila
- 1/2 oz Grand Marnier
- splash of lemon juice
- Garnish: candied ginger (optional)

Heat the fresh ginger slices with the simple syrup in a pan over low heat for about 5 minutes. The syrup should thicken significantly. Combine the ginger syrup, tequila, Grand Marnier, and lemon juice in a cocktail shaker filled with ice and shake vigorously for a good 20 seconds. Strain into a chilled glass and garnish with candied ginger, if desired.



Teh (tea) Halia (ginger)

This is a very popular drink in Malaysia and Indonesia when we eat spicy food, which aids indigestion problems i.e. stomach upsets.

6 cups water
1 cup brown sugar, packed (I prefer to use palm sugar for authenticity)
2-inch piece of fresh ginger, cracked

Combine the water, sugar, and ginger in a pot and bring the mixture to a boil.
Cook over moderate heat for about 5 minutes.
Strain.



Chili Grilled Salmon with Mango Cucumber Salsa


Fish:

1 lb salmon , skinned
S&P
3 T vegetable oil
2T chili powder
2t oregano

Season fish with S & P and then rub all over with the oil. Mix chili and oregano and then rub all over fish to coat evenly. Let stand for up to 6 hours in the fridge. Cook the salmon over high heat in a skillet for 4-5 min on each side or until medium or medium-rare.

Salsa:

2 mangoes, finely diced
1/2 cucumber, finely diced
juice of one orange and lime
1 small red onion, finely diced
1 small bunch of mint leaves, finely chopped
S&P

Toss all ingredients together in a bowl. Serve salsa with the fish.

Roasted Spicy Pineapple
1 2/3 cups sugar
1 1/2 cups (or more) water
2 vanilla beans, split lengthwise
1/4 cup dark rum
1 large banana
2 tablespoons chopped peeled fresh ginger
2 dried chiles de árbol*
1 large (4 1/2-pound) pineapple, trimmed, peeled, sliced and cored

Mix sugar and 1/2 cup water in heavy medium saucepan. Scrape in seeds from vanilla beans. Stir over medium-low heat until sugar dissolves, occasionally brushing down sides of pan with wet pastry brush. Increase heat; boil until syrup is deep amber color, swirling pan occasionally, about 10 minutes.

Remove from heat. Add 1 cup water (syrup will bubble vigorously), then rum. Stir over very low heat until caramel bits dissolve. Simmer 2 minutes. Cool syrup 15 minutes. Pour into blender. Add banana, ginger, and chiles de árbol; puree until sauce is smooth.

Preheat oven to 350°F. Place pineapple in 13x9x2-inch glass baking dish. Pour sauce over; turn pineapple to coat. Roast until tender, basting often with sauce and adding more water by tablespoonfuls if sauce becomes thick, about 1 hour 15 minutes. (Can be made 1 day ahead. Chill until cold, then cover and keep chilled.)

Old Fashioned Vanilla Ice Cream (from the Ice Cream Bible)

4 egg yolks
3/4 cup sugar
1 vanilla bean
2 cups milk
2 cups whipping cream

1. in a bowl whisk egg yolks with sugar until thickend and pale yellow

2. Slit vanilla bean lenghtwise and scraped seeds into medium saucepan. Add vanilla pod, mild and cream. Bring to simmer over medium-low heat. Remove from heat and let stand 15 minutes for vanilla to infuse

3. Discard pod. Bring mixture to a simmer over low heat. simmer for 5 min. Gradually whisk in egg mixture.

4. Cook over low heat, stirring constantly until thick enough to coat a wooden spoon. (don't let it boil). Let cool to room temperature. Refrigerate until cold.

5. Stir cream mixture. Transfer to ice cream maker and make according to manufacturer's instructions.