Filed under: Uncategorized
Roasted Winter Squash and Macintosh Apple Soup-Slow Food recipe from Peggy Hall
Winter Squash is easily prepared by simply cutting in half and scooping out the seeds. Brush with oil and lay cut side down on a roasting pan. Bake at 400 while preparing the other vegetables.
2 medium onions, peeled and quartered
3 cloves garlics
2 apples, cored and halved
1 or 2 hot peppers halved and deveined, to taste
Put in a large bowl and drizzle with
2 tbsp oil or melted buter
Sea Salt
Pepper
Add to roasting pan and bake a bout 30 minutes longer or until everything is tender.
Peel, chop or squeeze into food processor or blender in batches and add,
4 cups stock, chicken, vegetable or meat
Reheat or serve at room temperature
Garnish with herbs or pesto
Enjoy this wonderful harvest soup!
Filed under: Uncategorized | Tags: Buddy and Margaret Abdullah, Chahaya Malaysia Restaurant, Malaysian Cuisine, peggy hall, Slow Food
Introduction to Malaysian Cuisine
Sunday March 28th
Event leader Dave Willis
Join Dave in an exploration of Malaysian cuisine with our hosts Buddy and Margaret Abdullah, executive chef and proprietor of Chahaya Malaysia Restaurant.
This event will be an adventure into the food heritage and traditions of another culture, which itself draws from Chinese, Indian and of course indigenous Malay cuisines. It also makes extensive use of hot peppers (capsicum) that were brought by colonization and trade from America. We will be introducing you to some of the unique ingredients.
Don’t worry about being embarrassed with chopsticks, they are not used here! Spoons and forks are the normal tools. Also don’t be deterred by the hot dishes, there will be enough mild plates to suit the gentler palates.
The menu specially assembled for us includes:
Appetizer
- Malaysian Satay Lamb*
- Vegetarian Spring Rolls
- Krupuk
Main
- Malaysian Gado Gado*
- Chicken Kurma
- Beef Rendang*** or Beef Rendang Java*
- Chef Special Jumbo Shrimp **
- Vegetable and Tofu in Garlic Sauce
- Fish Curry **
- Malaysian Fried Noodles
- Traditional Rice
* refers to spiciness scale.
ALERGY WARNING: peanuts are extensively used
PRICE: $27 members, $32 guests and non-members
All taxes and gratuities included.
Drinks / dessert are not included.
Reservations before March 21, 2010 please.
RENDEZ VOUS:
Sunday March 28th at 6PM
Chahaya Malaysia Restaurant
1690 Montreal Road, South Side, East of Blair
Filed under: Uncategorized | Tags: Méchoui, Ottawa, peggy hall, Pouding Chômeur, Slow Food, Terra Madre
Terra Madre Day
December 10th 2009
Celebrate Slow Food’s 20th Birthday.
This will be a free member’ only (with one guest) celebration event.
We will take the opportunity to discuss what you want your Slow Food convivium to be. What events would you like to organize and participate in next year? Bring your ideas!
The format will be a cocktail from 5:30 to 7:30 at our member Sylvie Malboeuf’s place near River Side and Hunt Club (you will get exact direction after registration).
Sylvain and Peggy will be preparing light tidbits. You can expect:
- Borscht on a stick.
- Kohlrabi shots.
- Méchoui Memory Mushrooms.
- Lamb balls… no not those balls…
- Chicken tarragon bites
- Sylvain’s Pouding Chômeur
We ask you to bring wine, beer or drink to share with friends. In keeping with Slow Food, think of local products and traditions to keep alive!
Filed under: Uncategorized | Tags: Ontario wine, peggy hall, Slow Food, The Baldachin Inn
The Baldachin Inn goes local with Slow Food Dinner and Farm Tour- November 21st Join Slow Food for a tour of Barbara Schaefer’s farm at 2pm, or join us for a mini tour of Merrickville starting at 3:30pm to meet Janet Campbell at Mrs. McGarrigle’s Fine Mustard…Fine Food then on to Hadae’s. At Harry McLearn Pub we will meet owner and new Slow Food member, Dave Ellis at 4 for an appetizer prepared by chef Stefan Glaus and a drink to start of the evening…
Barb’s black pig spring rolls
Maple spiced butternut squash soup
Fall greens salad with roasted garlic and chive vinaigrette
Organic filet mignon with a shallot confit in a white wine reduction, cracked black peppercorns and fresh tarragon. Whipped roasted parsnip and rutabaga on butter noisette sautéed kale, with roasted smoked paprika fingerling potatoes….or
Organic chicken braised in a white wine jus with Mrs. McGarrigle`s local mustard, finished with local speck, mushrooms and pearl onions. Sautéed sweet potato, onion, and buttered candy cane beets …..or
Organic filet of rainbow trout with butter sauce served with a chive rice, sautéed kale, leek, and garlic.
Macintosh apples and fresh cranberry crisp with english style cream sauce.
…. Dave and Chef Stefan have taken great care to source the food locally from sustainable producers, organic if possible.
Debbie Trenholm, president and sommelier, from Savvy Company, http://www.savvycompany.ca has graciously offered to pair wines from a number of the leading Ontario Wineries who have donated one or two of their outstanding wines.
Participating wineries are Huff Estates, Black Prince-Cabernet Franc and Riesling-, Rosewood Estates-Meritage 2006, Coyotes Run, Rosehall Run, Harwood Estate, The Grange of Prince Edward and Konzelmann Estate. Pairings will be available soon on the Slow Food website http://www.slowfoodottawa.com
The tours are free of charge and Dinner with wine-$60. for Slow Food Members or $65. for friends, tax and gratuity included, or for dinner for 2 with a room at the Inn- $220(members) or 230.(rooms are limited) reservations only. Book now for dinner at The Baldachin Inn, 613-269-4223 http://www.baldachin.com or for more information on the tour and to let me know if you can join us email me Peggy Hall slowfood@sympatico.ca
Join Slow Food Ottawa now, as it is celebrating Slow Food International’s 20th Birthday on December 10th and this will be a member’s only event. To join go to our NEW website at http://www.slowfoodottawa.com
Check out Barbara at http://www.uppercanadaheritagemeat.ca or Janet at http://www.mustard.ca
Filed under: Uncategorized | Tags: 100 mile, Coriander, Dukka, Focaccia Bread, Peggy Hall/chef, Pot Stickers, Spicy Pumpkin Soup, wine and food show
Slow Food at the Wine and Food Show Demonstration Kitchen Join me, Peggy Hall, at the 24th Wine and Food Show at Lansdowne Park where I will be a guest chef at the Demonstration Kitchen. I will be preparing simple, seasonal and sustainable entertaining ideas using local produce with an exotic spice twist. On my menu is Spicy Pumpkin Soup, Dukka with Focaccia Bread and Pork (from Barbara’s Large Black Pig’s) and Sweet Corn Pot Stickers with Coriander Cream. It is free with your entrance, check it out at http://ottawawineandfoodshow.com/100mileKitchen.html
-check back after the show for the recipes!
Spicy Pumpkin Soup
Spice up a local pumpkin with scintillating spice mix from Morocco. Smooth out the heat with a little honey, yogurt or cream and seasonal herbs and no one will know how easy it was!
1 pie pumpkin or two if really small, peeled and chopped
2 onions, quartered
2 cloves garlic, local
1 inch piece of ginger, peeled and sliced across the grain
4 cups chicken or vegetable stock or water
2 teaspoon cumin seed
1 teaspoon allspice
½ teaspoon sea salt
¼ teaspoon fresh ground pepper
1 hot banana pepper (opt, seeded for less heat)
Simmer all in large pot until vegetables are tender, about 12 to 15 minutes.
Puree in a blender or for a more rustic effect in a food processor.
*You can remove the hot pepper before blending if you can’t take the heat!
Soup can be served hot, cold or at room temperature so will free up stove or fridge space.
Serve in shot glasses for a stand up starter, cups or bowls and sprinkle with seasonal herbs.
For a special dinner party pour some cream or yogurt in the center and create a design or simply drizzle with honey.
Filed under: Uncategorized
<2009 Annual Summer Feast Signature Event-July 25
This year, Slow Food is joining the National Capital Sommelier Guild at the Elmdale Lawn Bowling Club for our famous summer feast!
We will be featuring lambs roasted on an open fire with a bounty of summer fruits and vegetable, accompanied by a special wine selection.Bring flat bottomed footwear (no heels or thread) to join in a round of bowling before dinner!
Our kitchen brigade will be led by Sylvain de Margerie and will include two great gals Gay Cook, food writer and columnist, and Linda Thom, holder of the Grand Diplôme Cordon Bleu de Paris, 1984 Olympics Gold Medalist and Order of Canada, and other passionate cooks.
Our menu plan includes:
Appetizers: Fresh Corn Griddle Cakes; Lamb Hors d’Oeuvres; Tomato Saint Albert, Cumin-Coriander Mushrooms.
Main: Lamb with Cumin-Lemon Zest and Mint-Rose Petal condiments, three summer bounty salads baby potato, fresh yellow and green beans and seasonal green with secret dressings. As well as a vegetarian option (please notify us).
Cheese: a most delicious selection of ewe’s milk cheeses to complete the lamb theme, served with Peggy’s famous focaccia.
Dessert: Berries galore with fresh cream and maple sweets.
Join us on July 25th at 3PM for a game of bowling, drink and appetizer service will start around 4PM, The Elmdale Lawn Bowling Club is at 1 MacFarlane (Parkdale exit off the Queensway).
To reserve go to our website http://www.slowfoodottawa.com and for more info email slowfood@sympatico.ca or call Peggy Hall at 613-821-4426
Visit our NEW website at http://www.slowfoodottawa.com
Slow Food is good+clean+fair
We believe that the food we eat should taste good,
be produced in a clean way that does not harm the environment, animal welfare, or human health, and
that it’s producers should receive fair remuneration for their work.
Filed under: Uncategorized
The Piggy Market – 400 Winston Avenue (beside the Canadian Legion)
Now you can buy David and Warrens great products and more at there new Westboro location 6 days a week as well as The Landsdowne Market as usual on Sundays starting May 10th.
Warren Sutherland, chef and owner of Sweetgrass Aboriginal Bistro and Chef David Neil have worked together for years developing great delicious Slow Food recipes, with ingredients that are always sourced locally from sustainable sources and prepared with pride and imagination.
Try the Hand made pate, headcheese and sausages. From there smoker there will be bacon, duck and turkey as well as rotisserie chicken. A selection of local products will be available, honeys, cider vinegar, spice blends as well as soup and stews. Canadian Prosciutto from Niagara and cheese from Prince Edward County and Glengarry.
Pascale of the famous Pascale’s all Natural Ice Cream, will be joining with The Piggy Market and will be selling her ice cream here.
They will be open Tuesday to Friday from noon-6:30, Saturday 8-6:30, and Sunday from11-5.
Filed under: Uncategorized | Tags: DiVino, enoteca, peggy hall, Slow Food Ottawa, slowfoodottawa.com, tuscany, wild boar
A Taste of Tuscany Dinner- Wednesday, April 22- 6:30 to 9:30 pm
A wine and culinary tour of Tuscany: wines, food and culture to celebrate International Slow Food Earth Day.
A fantastic team of Chefs and Sommeliers will guide you through the wine routes and the local ‘cucina povera’ of Tuscany.
To start we will taste two appetizers, Crostini Misti accompanied by the best Sangiovese from some of the most intriguing DOCs and DOCGs of Tuscany Followed by Cacciucco alla Livornese (yes, spelled with five ‘c’s) , a zesty seafood stew, Livorno style, (from sustainable sources) matched with a Vernaccia di San Gimignano or a Vermentino, both tasty, crisp, aromatic, Tuscan native grape varieties.. The main event of this culinary tour is Arista di Cinghiale, a stuffed wild boar loin with farro, fennel and bean salad. Biscotti e panforte di Siena al Vin Santo, this almond and aniseed biscotti served with a spiced fruit and nut cake will no doubt end this meal with a smile! Tastes from our Italian roots with ingredients from local sustainable sources. A short educational lecture and slide show will, as usual, make the evening unique and unforgettable.
DiVino Wine Studio and Enoteca, 225 Preston St. – $90 for Slow Food members $95 for non members Taxes and 15% gratuities will be added to your bill.
Space is limited, please register soon by calling 613-221-9760 ext. 21 or email events@divinowinestudio.com For more information call Peggy Hall at 613-821-4426 or email slowfood@sympatico.ca
A Locavore's Dilemma 