Oatmeal cinnamon raisin cookies

Ingredients:
1 1/2 c. unbleached all-purpose flour
1/2 tsp baking powder
1/4 tsp nutmeg, freshly grated
1/2 tsp salt
16 Tbsp unsalted butter, softened but still cool
1 c. packed light brown sugar
1 c. granulated sugar
2 large eggs
3 c. old-fashioned rolled oats
1 1/2 c. raisins

Directions:
-Preheat oven to 350 degrees and prepare 2 baking sheets.
-Whisk flour, baking powder, nutmeg, and salt together in medium bowl and set aside.
-Either by hand or with an electric mixer, beat the butter on medium speed until creamy.
-Add the sugars and beat until fluffy, about 3 mins.
-Beat the eggs in one at a time.
-Stir the dry ingredients into the butter-sugar mixture with a wooden spoon.
-Stir in the oats and raisins.
-Working with generous 2 Tbsp of dough each time, roll dough into 2-inch balls.
-Place the balls onto the prepared baking sheets, spacing them at least 2 inches apart.(NOTE: Flattening the balls somewhat, into a disk shape, I found makes for more even cooking here)
-Bake until the cookie edged turn golden brown, 20 to 25 mins. (NOTE: Keep an eye on them here. You do not want to overbake. Take them out right before you think they are "done" and they will finish cooking on the cookie sheets)
-Let the cookies cool on the baking sheets for 2 mins.
-Transfer the cookies with a wide spatula to a wire rack.
-Let cool at least 30 minutes.

Old seeds in young hands

School students in Canada are cultivating red fife wheat, a heritage cereal and Slow Food presidium, as part of a project taking place in Stratford, Ontario. ‘Mud to mouth’ is a scheme where elementary schools in the area use small plots of land to cultivate food in an effort to teach students the path from field to plate. Red Fife Wheat was first grown in the Otonabee region of what is now central Ontario in the 1840s. Hardy and resistant to the diseases of the time, it also boasts exceptional flavor and baking properties but fell out of favour with farmers seeking new, high-yield varieties. In 2003 it was added to the Canadian ark of Taste and is Canada’s first presidium, created to ensure ongoing quality, promotion and the use of Red Fife across all of Canada. Last year innovative Stratford teacher Paul Finkelstein was lent six acres of farmland so his students could cultivate the Canadian heritage wheat while bringing Canadian agricultural history to life. "Our hope is to get these kids more connected to where their food comes from, and to start from a younger age," he explains. The red fife project is the latest of Finkelstein’s projects, which have included a school garden and café for students to prepare meals. About 200 students are in his culinary class and wheat can also be harvested by volunteer farmers, facilitating urban-rural connections. Soon about 8,000 pounds of the flour will be dispersed into the community. "Plant, weed, harvest, cook – it's a long process but you get a great sense of accomplishment," Finkelstein said, "This is work toward financing the future." Source: The Star http://thestar.com/living/food/article/699314

Holiday Baskets

RIGHT NOW ON THE STOVE HOLIDAY BASKETS GETTING READY WITH ONLY LOCAL AND FRESH PRODUCE , COMING SOON!!!

sneak peak of the products from the basket:

Tomato Sauce -fresh herbs

Squash Sauce -roasted garlic and viura white wine

JonaMac Apple Jelly - cinnamon

Chocolate truffles - mint-pistachio

Meatrub -chipotle-paprika-fennel-coriander

and much more...

More info to come very soon!!!

Duck Menu

Duck tartar with crispy duck on sesame crisp and a light duck broth

Duck confit dumplings with beets and popcorn powder

Seared foie gras on caramelized figs with a grape foam and walnuts

Seared Duck magret with sweet potato gnocchi and caramelized cipollini onions

Tomato sauce

Ingredients

• 1/4 cup extra-virgin olive oil
• 1 Spanish onion, 1/4-inch dice
• 4 garlic cloves, peeled and thinly sliced
• 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
• 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
• Salt
• Whole basil leaves, for garnish
• 
  

Directions

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme , and cook 5 minutes moret. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Canning tomato sauce

Boiling Water Bath Canner

Fill the kettle with the appropriate amount of hot water and begin heating it on the range. The water bath canner requires 1 to 2 inches of water above the tops of jars. This can be difficult to determine before the filled jars are in place but after a batch or two you will learn how much water you you have to add. It is always a good idea to have an extra small pot of water heating just in case.

Place jars on rack immediately after packing. Lower filled rack into canner. Jars should be covered by 1 to 2 inches of water. Add additional boiling water if needed. If you add more water, pour between jars and not directly on them (this is where the extra pot of heated water comes in handy). Cover pot with lid. When the water comes to a rolling boil, start to count the processing time. Reduce heat slightly and boil gently for the time recommended for the food being processed. When the cooking time is up, remove jars at once and place on a rack or on towels away from heat and away from any draft. Keep jars separated to allow for air space.

After jars have cooled, test for seal. To do this press down on the center of the lid. The lid should be con-caved and not move when pressed. Another method is to tap the lid with the bottom of a teaspoon. If the jar is sealed correctly, it will make a high-pitched sound. If it makes a dull sound it means the lid is not sealed or possibly that food is in contact with the underside of the lid.

When completely cool, the screw bands may be removed if desired but not necessary. Be sure to label canned jars with content and processing date. Store jars in a cool dark, dry place.

Tamales

INGREDIENTS

1 pack of banana leaf
1 cup of goat milk caramel (also sold by the name cajeta in supermarkets)
10 ounces (1 1/3 cups) unsalted butter, rich-tasting pork lard or vegetable shortening (or use a combination), slightly softened but not at all runny
1/3 cup sugar
1 teaspoon salt
1 1/2 teaspoons baking powder
2 pounds (about 4 cups) fresh coarse-ground corn masa for tamales
OR 3 1/2 cups dried masa harina for tamales mixed with 2 1/4 cups hot water
About 1 cup milk or water

For tamale dough: Beat butter and sugar until fluffy. Slowly beat in masa mix alternately with milk until very light and fluffy. Add salt, baking powder, , mixing until well blended.

To assemble tamales: Spread 2 tablespoons dough on center of banana leaf, forming a 3 x 2-inch rectangle and spreading completely to right edge. then add in the middle the caramel .

To enclose tamales, fold sides of banana leaf and then the top and bottom , tight with string.

To steam tamales, place a rack 2 inches above gently boiling water in steamer or 4-quart Dutch oven. Stack tamales, folded side down, on rack. Cover, steam about 2 hours or until done. To test for doneness, remove one tamale from center and one from side of steamer. Open ; tamales should be firm and come away easily from banana leaf