Food 4 Poetic Thought

National Poetry Writing Month is already 2 weeks past–how did that happen? April seemed like it would never end some nights, as I tried to think of something about which to wax poetic. At the start of the month, I vowed I would not spend more than 15 minutes on each poem, and I didn’t–once I got the initial germ of an idea.
As it turned out, what began as a daily writing discipline challenge became a reminder of just how much I enjoyed poetry writing. And, I had the chance to interact with some really great bloggers, true poets who create magic with their words.
One thing I love about this blog is that it can be anything I want it to be. Just because April is over, doesn’t mean I can’t bust out the rhyming chops from time to time.
I might dabble in fiction, after all, November is National Novel writing month.
But it will always be about the food. 

Halifax Tastes!

Got a look at the cover of Halifax Tastes back in January, and now here it is! Shipped to stores today, and I’ll be back with news of the book launch.

This one has recipes from HRM favourites like Fid, Chives, and Brooklyn Warehouse. There’s an incredible Mango Chicken from Hong’s Kitchen in the Sack, and a double stuffed pork chop from Cafe 101 in Dartmouth that will have you drooling.
The pictures, by the incomparable Scott Munn, really bring the book to life–thanks Scott!

More to follow….

And at the end, dessert!

It’s the last day of National Poetry Writing Month–30 poems, 30 days. And what better way to wrap up a month’s worth of blogging about food than with a dessert ditty?

Without further ado, I present to you,
Dessert:

Treat. Sweet.

Flex Your Mussels

Ah, mussels. Nowhere near as difficult to shuck as an oyster, shorter cooking time than a clam–mussels are the easy, no fuss bivalve. Perfect for beach parties, afternoons at the pub, or speedy weeknight suppers, they’re not only easy but versatile.
Here’s to mussels!

Buy them fresh, the day you cook
Take a sniff, not just a look
Not too fishy, a whiff of brine
Means these mussels are just fine

Scrub them well, pull off the beard
(It’s not unsafe, it just tastes weird)
If shells are open, tap them hard
If they don’t close, then do discard

Next pull out the mussel pot
Pick the biggest one you’ve got
Make sure the lid fits snug and tight
So you can steam the mussels right

Now is where the fun will begin
You pick the liquid to steam them in
Plain salted water’s fine and dandy
But look and see what else is handy

White wine, garlic, classic style
But why not go the extra mile?
Chopped celery and Clamato juice
Caesar mussels on the loose

Cup of Corona, squirts of lime
Can’t beat it in the summertime
Lemongrass, ginger and coconut cream
Create a hint of Asian steam

Pour the liquid in the pot,
About an inch, til boiling hot
In go the mussels, on goes the lid
Don’t overcook! I do not kid!

Opened shells? Come off the heat
(any closed aren’t fit to eat)
Time to gather round and dig in
Let the mussel feasting begin!

Schnitzel Haiku, doubled

Had the dogs at the lake, swimming. Soaking wet, Fleur decides she needs to roll in the dry sand that forms the small beach area. She’s a Newfoundland dog, so the fine blond sand adhered quite nicely to her thick black fur, and I instantly thought “breading station”. Put me in mind of foods that are dipped in egg yolk or milk, then dredged in flour or bread crumbs for frying. Like schnitzel, that delightfully delicious preparation of veal or chicken cutlet, pounded thin, breaded then fried. Mmmm…..

The butter sizzles
Cutlet browns and is finished
With squirt of lemon

Thank you Vienna
For this culinary gift
Better than the waltz

Just a Taste

With an upcoming dinner party to plan, my thoughts turn to tasting menus. Small plates, little bites, whatever you call them, I love serving many courses of tiny portions. Not only is it more fun for me, but if my guest don’t care for something they still won’t go home hungry. The planning of such a menu takes into consideration balance of flavours, textures and timing; how each dish will work with another, and how each course builds to the finale. And of course, the visual meal–how each dish is presented, what plates to use, what garnishes. More than just plunking a bunch of different things on different plates, it’s dinner theatre. And it might go something like this:

Consomme old school, clarified with raft
Microgreens with herbal foam falls in aft
A tiny little morsel of something from the sea
Then back on land for organ meat, aspic or gelee
From the sky, another tidbit, with a little stronger flavour
Then a palate cleansing sorbet, all the better way to savour
Next the feature presentation, pull all stops out for main
Introduce dessert; think something simple, never plain
A classic finish to the dinner, bring out the port and cheese
Your guests will say “I couldn’t” when they really mean “Yes, please”

Alphabet Soup

Wondering what to put in your soup? Here are some suggestions, from A to Z.

Asparagus makes a light spring broth
Beets will stain the tablecloth
Carrots bring sweet undertones
Dandelion greens for adventurous zones
Eggplant roasted, for middle east flair
Fiddleheads when spring is in the air
Garam masala for Indian flavour
Ham bones make a soup to savour
Iced tea in a chilled soup for warmer climes
Jalapenos bring heat to chillier times
Kelp will bring briny, a taste of the sea
Lobster, in chowder, where else could it be?
Macaroni, for homestyle minestrone
Navy beans, though for beans, they’re not your only
Onions, indispensable, can’t do without
Paprika, Hungarian hot for some clout
Quinoa, the ancient grain of Peru
Rabbits make a wonderful stew
Saffron lends a hint of Spain
Turkey, when bones are all that remain
Udon are noodles, big in Japan
Xanthan gum thickens up broth in the pan
Yogurt in borscht, tames acidity
Zucchini’s the end of this little ditty