tag:blogger.com,1999:blog-13087812910355858292024-02-06T21:32:49.894-05:00FoodwedsHerbsA marriage of Honest Foods and Heroic Herbspat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-1308781291035585829.post-68935969352232969032013-09-16T08:01:00.003-04:002013-09-16T08:01:49.480-04:00Juicing Chat<span style="color: #cc0000; font-size: large;">Juicing: Here's What YOU Say About It!</span><br />
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Last week, I participated in a lively and interesting conversation about juicing (and smoothies too!).<br />
The UK Guardian hosted the live webchat and you responded. En masse. In fact, the organizers tell me that there were many many questions that we just didn't have time to get around to answering.<br />
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Take a look at the comments, the questions, my answers and the results of the three surveys that were taken during the one hour we were engaged. Click <a href="http://www.theguardian.com/lifeandstyle/2013/sep/12/juicing-healthy-live-chat" target="_blank"><span style="color: red;">HERE</span></a><br />
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If you have a juicing question, ask me in the comment section below and I will answer it.<br />
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Meantime, take a look at the book that 400,000+ people own:<br />
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<br />pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com9tag:blogger.com,1999:blog-1308781291035585829.post-73488371392348259702013-04-08T19:02:00.001-04:002013-04-08T19:02:33.087-04:00Support Organics, Keep GM Alfalfa out of CanadaSpeak Out Against Genetically Modified Alfalfa<br />
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It's time to show your green. Send a letter to The Honourable Gerry Ritz, Minister of Agriculture and Agri-Food- Here's my letter, sent today.<br />
<a href="http://www.cban.ca/Resources/Topics/GE-Crops-and-Foods-Not-on-the-Market/Alfalfa/Day-of-Action-to-Stop-GM-Alfalfa-April-9?utm_source=Green+Being+Farm+Quarterly+Newsletter&utm_campaign=9f5b4ce91e-Green_Being_Winter_Newsletter_2010_111_14_2011&utm_medium=email" target="_blank">Go here</a> and learn more about GM Alfalfa and your food.<br />
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To: Hon. Gerry Ritz, Minister of Agriculture and Agri-Food<br />Re: Please stop GM alfalfa today: Protect family farms, family health and the health of our soil<br />Date: Monday 08 April 2013</div>
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Cc: Malcolm Allen, NDP Agriculture Critic<br />Cc: Frank Valeriote, Liberal Party Agriculture Critic<br />Cc: Elizabeth May, Leader of the Green Party<br />Cc: André Bellavance, Bloc Québécois Agriculture Critic</div>
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Dear Minister Ritz,<br /><br />I am writing to ask you to take urgent action to stop the registration and<br />commercial introduction of genetically modified (GM) alfalfa in Canada.<br /><br />GM alfalfa threatens the markets for all alfalfa growers as well as the<br />future of organic food and farming in Canada.<br /><br />The introduction of Monsanto’s GM herbicide tolerant (Roundup Ready)<br />alfalfa would have serious negative impacts on many different types of<br />farmers and farming systems, both conventional and organic. Conventional<br />and organic farmers agree that GM alfalfa is not wanted or needed<br /><br />Because alfalfa is a perennial crop pollinated by bees, GM contamination is<br />inevitable.<br /><br />GM alfalfa was approved in Canada in 2005 but still needs variety<br />registration before it can be legally sold as seed. Please take immediate<br />action to stop GM alfalfa before it contaminates farmers' fields and my<br />food.<br /><br />Thank you for your attention to this urgent matter.<br /><br />I look forward to your response.<br /><br />Sincerely,</div>
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Pat Crocker<br />concerned mother, consumer, voter</div>
pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com2tag:blogger.com,1999:blog-1308781291035585829.post-60433976532427286142013-04-02T16:28:00.002-04:002013-04-02T16:31:56.247-04:00Spring Cleansing with Herbs<span style="background-color: white; color: #cc0000; font-size: x-large;">Bitter Herbal Tonics Herald Ancient Rite of Spring</span><br />
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<tr><td class="tr-caption" style="text-align: center;">Green Goddess by Pat Crocker, page 188 The Juicing Bible, Second Edition (Robert Rose publisher)<br />
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Cleansing tonics are an ancient rite of spring that reflects the season's central theme of self-renewal. By definition, a tonic is an infusion of herbs that invigorates or strengthens the system. In addition, tonics often act as stimulants and alteratives as well. Taken either hot or cold, tonics restore tone, purify the blood, and act as nutritive builders.<br />
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Throughout history, and even as late as the 20th century, herbs and herbal spring tonics have been used by North Americans and Europeans to cleanse the system after a long winter of eating preserved meats with little or no fresh fruits or vegetables. The six-week fasting and abstinence period of Lent, apart from its spiritual significance, had a practical effect of helping the body prepare for the shock of astringent spring greens.</div>
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Read more about tonic herbs,<span style="color: #cc0000;"><a href="http://vitalitymagazine.com/food-features/spring-cleansing-with-herbs/" target="_blank"> click here...</a></span></div>
pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com1tag:blogger.com,1999:blog-1308781291035585829.post-88405919297110768202013-02-07T15:11:00.003-05:002013-02-07T15:11:58.224-05:00This Just In From Organic Consumers Assn<span class="Apple-style-span" style="border-collapse: separate; border-spacing: 0px; font-family: Helvetica;"><span class="Apple-style-span" style="-webkit-text-size-adjust: none; text-align: -webkit-center;"><table border="0" cellpadding="0" cellspacing="0" id="backgroundTable" style="background-color: #669966; height: 100%px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; width: 100%px;"><tbody>
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Forward on Climate: Cook Organic, Not the Planet!</h1>
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If we’re serious about heading off a climate crisis, we better start paying attention to what’s on the end of our forks. As it turns out, factory farms are one of the biggest culprits in the climate change calamity.<br />
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On inauguration day, President Obama promised to <i>"respond to the threat of climate change, knowing that the failure to do so would betray our children and future generations.”</i> Empty words? Or did he mean it? On Feb. 17, OCA will march with nearly 80 other organizations in what promises to be the largest climate rally in history, Forward on Climate. We’ll join hands and voices with thousands of others in Washington D.C. to pressure Obama to reject the Keystone XL tar sands pipeline, and enact tough carbon limits on our nation’s dirty power plants.<br />
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But we’ll bring our own message, too: Cook organic, not the planet! Because while new, green technologies have their place in solving the climate crisis, a simple tried-and-true technology to restore carbon to our soil and keep greenhouse gases out of our atmosphere has been right under our noses – and our feet – for centuries: climate-friendly organic farming.<br />
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Click <a href="http://www.organicconsumers.org/articles/article_26972.cfm" target="_blank">here</a> to read the essay-</div>
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</span></span>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com8tag:blogger.com,1999:blog-1308781291035585829.post-3717823343292627882013-02-02T11:31:00.001-05:002013-02-15T18:12:47.181-05:00The Perfect Garlic PressI love it when designers get it right! And the designers at <span style="color: red;"><a href="http://dreamfarm.com/" target="_blank">Dreamfarm</a> </span>get it right most of the time.<br />
Now they've designed what I consider to be the perfect garlic press and they cleverly call it <a href="http://dreamfarm.com/garject/" target="_blank">Garject</a>.<br />
I love Garject. Clever name too: it's a garlic gadget that ejects the skin...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgof_JIxl-HrMlRBo6DmDh7izvm29xnBZu2zPPG_lIGS7C9enU1KRwGVBXczu___0JbFuW5DSz0uidZbnGrpo9w0aS06Q6SV2ivpIUXnfaRyEd6kFrXC6iIuF9Oey1FAnbfvLrvuW3uKYhM/s1600/garPress.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgof_JIxl-HrMlRBo6DmDh7izvm29xnBZu2zPPG_lIGS7C9enU1KRwGVBXczu___0JbFuW5DSz0uidZbnGrpo9w0aS06Q6SV2ivpIUXnfaRyEd6kFrXC6iIuF9Oey1FAnbfvLrvuW3uKYhM/s640/garPress.jpg" width="528" /></a></div>
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I love Garject because it works. We eat a lot of garlic. Who wouldn't if they knew all the health benefits it provides? So I've tested and destroyed a lot of garlic presses over the years– one literally fell apart in two perfect pieces the first time I test-pressed it! <br />
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Garject is heavy-duty and strong enough to hold and squish Simon's (my local organic garlic grower) fresh organic garlic cloves. Here's what it does:<br />
presses unpeeled garlic<br />
scrapes itself clean<br />
ejects the peel<br />
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In fact, the peel comes shooting out like a bullet. So have the composting bin ready!<br />
Best (well not best, but up there) of all? It rinses clean and is dishwasher safe.<br />
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Now that's a new spin on an essential tool.<br />
Check out some of my other<span style="color: red;"> <a href="http://dreamfarm.com/products/" target="_blank">Dreamfarm</a> </span>favourites: scizza, tapi, smood or teafu...<br />
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<br />pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com4tag:blogger.com,1999:blog-1308781291035585829.post-35047755435458160772013-01-31T09:27:00.005-05:002013-01-31T09:30:37.036-05:00The Middle WayWhen I saw this <a href="http://www.commondreams.org/video/2013/01/25-0" target="_blank"><span style="color: red;">video</span></a> about one woman's gentle commitment to organic food in China, I wanted to weep. Click on the link and see the story and be inspired!<br />
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<span class="submitted" style="background-color: transparent; border: 0px; font-style: italic; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Published on Friday, January 25, 2013 by <a href="http://www.theperennialplate.com/" style="background-color: transparent; border: 0px; color: #005588; line-height: inherit; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">The Perennial Plate</a></span><br />
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The Middle Way: One Farmer's Fight for Organic Food in China</h2>
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By now you are probably familiar with the food scandals that have been running rampant in China. In the aftermath of any such situation, new movements are born. Ms Yang is part of an effort to bring healthy and organic food to Kunming, a city in the Yunnan Province of China. But for her it goes beyond healthy. After graduating from University and working in business, she found a way to go back to the farm and fight for healthy and organic food. This inspiring story shares a hopeful future for food in China.</div>
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<a href="http://www.commondreams.org/video/2013/01/25-0" target="_blank"><span style="color: red;">The Middle Way</span></a></div>
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pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com3tag:blogger.com,1999:blog-1308781291035585829.post-73244444078190915372013-01-17T15:50:00.000-05:002013-01-20T14:51:56.487-05:00<h2>
Tarra's Hen's Eggs</h2>
I know it's not Easter yet, but just look at these farm-fresh eggs that popped into my studio yesterday! Tarrah Young from <a href="http://www.greenbeingfarm.ca/" target="_blank">Green Being Farm</a> dropped by to deliver them for me to use in the 'Breakfast for Dinner' Chapter of the latest book I am co-authoring with Nettie Cronish.<br />
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<tr><td class="tr-caption" style="text-align: center;">stunning pink, blue, green, tan and brown of eggs from heritage hens</td></tr>
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Apparently, the colour of the shell is deposited <span style="font-family: 'Times New Roman';">on the egg as
it makes its way through the oviduct; but generally, hens with white feathers
and earlobes (such as the white leghorn) mostly lay white eggs whereas brown
eggs usually come from hens with red feathers and red earlobes (like Barred
Rock or Cuckoo Maran). Some species with red earlobes (the Ameracauna for example)
may lay blue or green eggs.</span><br />
<span style="font-family: 'Times New Roman';"><br /></span>
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<span style="font-family: "Times New Roman"; mso-bidi-font-family: Arial;">As for the
colour of the yolk, pasture-raised hens that get lots of greens in their diet
produce eggs that have a deep orange colour (due to an abundance of carotenoid pigments) and are naturally higher (up to 30% higher)
in the omega-3 fatty acids.<o:p></o:p></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfac9MmK7VtwNSEXoiTCPcVGrd9KyojnKKqwsWjmOa0beJR19lGGKjsRQVy3657u4kX736s60h1kXSRNUvlWgXCZyZw_IQ6zJoKNvWh50oWfcmPjIMjRHXRQG9Y-WlC3RGA3J91BU2KtI3/s1600/TarrahSM.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfac9MmK7VtwNSEXoiTCPcVGrd9KyojnKKqwsWjmOa0beJR19lGGKjsRQVy3657u4kX736s60h1kXSRNUvlWgXCZyZw_IQ6zJoKNvWh50oWfcmPjIMjRHXRQG9Y-WlC3RGA3J91BU2KtI3/s320/TarrahSM.jpg" width="201" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tarrah and her Ameracauna hen</td></tr>
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<!--EndFragment-->pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com1tag:blogger.com,1999:blog-1308781291035585829.post-77563454839365374182012-12-18T10:14:00.001-05:002012-12-18T10:16:36.644-05:00Preserving Number Six at Washington Post<h2>
<span style="color: red;">Christmas Came Early</span></h2>
My great friend and herbie gal pal, <span style="color: #cccccc;"><span style="background-color: red;"><a href="http://www.susanbelsinger.com/" target="_blank">Susan Belsinger</a></span> </span>must have been catching up on her food reading last night because she sent me a message about the December 5 Food Section of the Washington Post.<br />
Seems that venerable newspaper had listed 30 of the <span style="background-color: red;"><a href="http://www.washingtonpost.com/lifestyle/food/top-cookbooks-of-2012/2012/12/04/ce8734b4-3d7c-11e2-a2d9-822f58ac9fd5_gallery.html" target="_blank"><span style="color: #cccccc;">Top Cookbooks for 2012</span></a>.</span><br />
<br />
Guess what? Preserving was number six in the list!!<br />
<br />pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-51510350102661004112012-10-06T11:11:00.000-04:002012-10-06T11:11:58.971-04:00Roasting the Harvest<br />
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I’m very fond of roasted vegetables, and now that cooler weather is drifting into the kitchen from outdoors, I am happy to fire up the oven and enjoy them again. Harvest time provides an abundance of fruits and vegetables ripe and perfect for roasting – they’re heaped in baskets at markets and supermarkets everywhere.</div>
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Roasting is an oven technique that requires a higher heat than baking. It’s a fast-cooking method that draws out and caramelizes the natural sugars on the outside while concentrating and deepening the flavours on the inside. Thick, firm, and juicy-fleshed fruits such as plums, apricots, and cherries, and all kinds of vegetables such as beets, onions, squash, turnip, carrots, parsnips, eggplant, sweet potatoes, corn on the cob, and asparagus, benefit from roasting. What follows is my basic recipe for roasting fruits or vegetables.</div>
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For more recipes on Roasting Vegetables and Fruits and my original recipe for Chicken with Roasted Black Plums and Greens, go <a href="http://vitalitymagazine.com/food-features/roasting-the-harvest/" target="_blank">here</a>.</div>
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<span style="color: red; font-size: large;">Roasted Garlic</span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">Fresh Ontario garlic is available now from any of the farmers who visit the city every week, and my advice is to buy it in bulk and use it all winter in robust dishes. One of my favourite ways to use garlic in cooking is to roast the whole head. Whole roasted garlic bulbs morph into a sweet and meltingly tender pulp with a deceptively mellow and nutty flavour that is versatile and delicious in fall dishes. Roasting garlic is easy. I like to roast two or three heads at a time because generally I substitute one whole head in place of one or two bulbs in a recipe. I use roasted garlic in spreads and dips and as a flavouring for sauce, soup, and stew. </span><br style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;" /><span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">For roasting garlic, I prefer to use a small heatproof baking dish with a lid instead of aluminum foil, and there are electric and terra cotta garlic roasting pots widely available online and in kitchen supply stores. The method is easy and my recipe follows: (Makes 1 head)</span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;"><br /></span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">1 whole head garlic</span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">1 tsp olive oil</span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">1. Preheat oven to 400° F (200° C)</span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;"><br /></span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">2. Remove the loose, papery skin from the garlic head and slice and discard 1/4 inch off the tips of the cloves across the top of the head. Place the garlic head, cut side up in a small heatproof baking dish* and drizzle with oil. Cover with a lid or foil. </span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">3. Bake in preheated oven for about 40 minutes or until garlic is quite soft. Transfer to a cooling rack. </span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">4. When garlic is cool enough to handle, squeeze cloves from their skins. It is now ready to use in any recipe that calls for roasted garlic.</span></div>
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<span style="background-color: white; color: #343735; font-family: Arial, Helvetica, sans-serif; line-height: 18px; text-align: left;">* Note: If using a clay garlic roaster with a lid, roast at 375° F (190° C) for 35 to 40 minutes.</span></div>
pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com1tag:blogger.com,1999:blog-1308781291035585829.post-84214507202943054252012-09-17T09:06:00.000-04:002012-09-17T09:08:19.988-04:00Preserving RecipesYes YOU Can!<br />
Fall is the time for 'putting down' the bounty of the garden and if you are planning to make pickles or chutney, you will also want to make your own spice blends.<br />
It's economical and the flavours are much more vivid when you purchase fresh, whole spices and combine them in blends that suit your own taste. Just be sure to purchase spices from a busy spice seller and get small amounts, use them up and then get more. This way, you are assured of the freshest possible seeds and berries.<br />
<br />
Here is my own recipe for Classic Pickling Spice-<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO0qnFz3ArWdDRtGglaxPKsiVmeAM-k32c0S3C7ay0oXlO4svQnwMTDBcGmsocKMy4n4OybbRJFDKOBPmkak4SKcKUqswflSmYpFM-MqPKD2XTSxm_B5RLmwWhwQq2oP9W2-ybmrsdZPF/s1600/PickSpiceRecipe_recipe.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirO0qnFz3ArWdDRtGglaxPKsiVmeAM-k32c0S3C7ay0oXlO4svQnwMTDBcGmsocKMy4n4OybbRJFDKOBPmkak4SKcKUqswflSmYpFM-MqPKD2XTSxm_B5RLmwWhwQq2oP9W2-ybmrsdZPF/s640/PickSpiceRecipe_recipe.jpg" width="494" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use this spice blend with fruit and vegetable chutneys and savory preserves as well as for pickles and relishes.</td></tr>
</tbody></table>
<br />pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-39143335373605354902012-07-31T11:55:00.001-04:002012-07-31T11:59:31.035-04:00Book Review<h2>
<span class="Apple-style-span" style="color: red; font-size: x-large;">Cookbook Man Reviews Preserving</span></h2>
<br />
<div style="color: #111111; font-family: Arial, 'Helvetica Neue', Helvetica, sans-serif; font-size: 15px; line-height: 22px; margin-bottom: 1.467em; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="color: maroon; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">First Impressions </span>If you’re into canning or preserving food in any way shape or form, this cookbook will make your eyes bulge (in a good way). It is really something to see. 541 pages of pure preserving pleasure. The cover says 140 recipes, but, there it seems there is WAY more going on here than just recipes. The author, Pat Crocker, is also the photographer. And, she did a wonderful job. Big, bright, colorful images are used throughout. It doesn’t appear to be a canning handbook. It’s more than that. It’s a guide to making the freshness and flavor of each season last.</div>
<br />
Read more <a href="http://www.cookbookman.com/2012/07/preserving-pat-crocker/" target="_blank">here</a>.pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-34401549275000498502012-07-27T16:42:00.000-04:002012-07-27T16:48:02.966-04:00Mushroom Tapenade<h2>
<span class="Apple-style-span" style="color: red;">Important Correction to Mushroom Tapenade, page 512</span></h2>
If you have my Preserving book, you will know how important it is to make sure that you process canning jars using the Hot Water Method for high acid foods and the Pressure Canner for low acid foods because I outline the parameters of safe home canning in detail at the front of the book.<br />
High acid foods are fruit, pickles that contain a certain amount of vinegar and tomatoes that have had 1 tablespoon bottled lemon juice to the jar. These foods may be safely processed using the Hot Water Method.<br />
Low acid foods are vegetables, fish, shellfish and meat. These foods must be processed using a Pressure Canner.<br />
<br />
It has just come to my attention that of the 200+ recipes in the book, one recipe has inadvertantly been included with the incorrect method of processing. My Mushroom Tapenade, a delicious nutty blend of mushrooms and olives that is perfect for a spread or to use with rice is a low acid food and therefore cannot be processed using the Hot Water Method.<br />
<br />
<span class="Apple-style-span" style="color: red;">Here is the CORRECT version of this recipe</span><br />
Makes 6 cups (1.5 L)<br />
3 tbsp olive oil 2 cups chopped pitted kalamata olives<br />
2 cups chopped onions 2 tbsp freshly squeezed lemon juice<br />
4 cloves garlic, finely chopped 3/4 cup chopped sunflower seeds<br />
2 lb (1kg) mushrooms, finely chopped 3 tbsp chopped fresh oregano<br />
1 cup chicken broth<br />
<br />
1. In a saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally, for 8 to 10 minutes or until soft. Add garlic, mushrooms and chicken broth. Bring the mixture to a light boil and simmer for 25 minutes, or until mushrooms are soft and liquid is reduced.<br />
<span class="Apple-style-span" style="color: red;">2. Remove from heat and add olives, lemon juice, sunflower seeds and oregano to the mushroom mixture. Boil for two minutes. Cool to room temperature.</span><br />
<span class="Apple-style-span" style="color: red;">3. Transfer to a bowl or container, cover tightly and refrigerate and use within 3 to 5 days or freeze.</span><br />
<span class="Apple-style-span" style="color: red;">4. To freeze: Select suitable-size freezer containers, bags or Mason jars (see page 24 of the book). Pack tapenade into containers, leaving a 1-inch headspace. Remove air, label and seal. Freeze for up to 6 months.</span>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-37499351678383040382012-07-26T10:10:00.001-04:002012-07-26T10:15:13.409-04:00Pat Speaks at University of Minnesota<span class="Apple-style-span" style="font-size: x-large;">Basic Black</span><br />
<span class="Apple-style-span" style="font-size: large;">Pat will join gardeners, herbies and foodies as they celebrate 50 years of the Minnesota Herb Society. What an honour! On Friday August 10, Pat will take her place at the podium along with an all-star cast of speakers to take you on a 'Journey Through Thyme' to explore 'Herbs in the Garden, Kitchen and Beyond'. </span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">All are invited to attend this exciting program and meet the authors of the herb world's most important and interesting books. For more information about the Minnesota Landscape Arboretum and the </span><span class="Apple-style-span" style="font-size: large;">incredible speaker lineup for</span><span class="Apple-style-span" style="font-size: large;"> </span><span class="Apple-style-span" style="font-size: large;"> 'Journey Through Thyme' full-day event, go </span><span class="Apple-style-span" style="font-size: x-large;"><a href="http://www.arboretum.umn.edu/mnherbsociety50years.aspx" target="_blank">here</a></span><span class="Apple-style-span" style="font-size: large;">.</span><br />
<span class="Apple-style-span" style="font-size: large;"><br /></span><br />
<span class="Apple-style-span" style="font-size: large;">Pat's topic is 'Basic Black'- She will </span><span class="Apple-style-span" style="font-family: 'Times New Roman'; font-size: large;">shine a light on the dark side of nature to come up with interesting black herbs for the garden, the kitchen and the medicine cabinet. Through powerpoint and live food demonstration, Pat </span><span class="Apple-style-span" style="font-size: large;">will show attendees how good their food will look and taste in black. </span><br />
<span class="Apple-style-span" style="font-size: large;">Pat says, "a </span><span class="Apple-style-span" style="font-size: large;">little black salad can take you
anywhere".</span>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-62572356093508251682012-06-06T17:56:00.002-04:002012-06-06T17:57:48.541-04:00Inside Pat's Work as Food Writer<br />
<div class="posttitle" style="border-bottom-color: rgb(0, 0, 0); border-bottom-style: solid; border-bottom-width: 5px; color: #666666; font-family: Georgia, 'Times New Roman', Times, serif; font-size: 12px; line-height: 20px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 5px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<h3 style="color: black; font-family: Helvetica, Arial, 'Trebuchet MS', Verdana; font-size: 12px; font-style: normal; font-weight: bold; line-height: 16px; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-transform: uppercase;">
A CONVERSATION WITH… PAT CROCKER</h3>
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Posted by <a href="http://thesecretingredientblog.com/author/thesecretingredientblog/" style="color: black; font-style: italic; text-decoration: none;">The Secret Ingredient</a> on May 31, 2012 · <a href="http://thesecretingredientblog.com/2012/05/31/a-conversation-with-pat-crocker/#respond" style="color: black; font-style: italic; text-decoration: none;" title="Comment on A Conversation with… Pat Crocker">Leave a Comment</a> </div>
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For a woman who specializes in canning and preserving, Pat Crocker is poetically named. Her<a href="http://thesecretingredientblog.files.wordpress.com/2012/05/pat-crocker.jpg" style="color: black; font-style: italic; text-decoration: none;"><img alt="" class="alignright size-thumbnail wp-image-2693" height="150" src="http://thesecretingredientblog.files.wordpress.com/2012/05/pat-crocker.jpg?w=118&h=150" style="border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: inline; float: right; margin-bottom: 10px; margin-left: 10px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="pat-crocker" width="118" /></a>tome, <a href="http://www.harpercollins.com/books/Preserving-Pat-Crocker?isbn=9780062191441&HCHP=TB_Preserving" style="color: black; font-style: italic; text-decoration: none;"><em>Preserving</em></a> (now on sale) is the most complete—and beautiful—cookbook on canning, freezing and jarring you will ever need. Suitable for both novice and experiences canners, this cookbook not only helps you create your preserves, but then offers dozens of delicious recipes in which you can use your canned fruits and veggies! We invited Pat to answer a few questions about her food life and likes. Click over to <a href="http://thesecretingredientblog.com/2012/05/30/capture-the-bounty-of-the-seasons-and-put-it-in-a-jar-or-a-can/" style="color: black; font-style: italic; text-decoration: none;">this past blog post </a>to get a feel for the book and see some of the beautiful color spreads, but in the meantime, get to know Pat!</div>
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<strong>Mission:</strong> Write with insight and experience, cook with playful abandon, eat with gusto. </div>
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More on Pat Crocker and her cooking/food/life's work, click <i><b><a href="http://thesecretingredientblog.com/2012/05/31/a-conversation-with-pat-crocker/" target="_blank">here</a>...</b></i></div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-83322089078086347272012-05-27T08:27:00.000-04:002012-05-27T08:27:48.121-04:00Healing Herbs<br />
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<tr><td align="left" style="color: black; font-family: Verdana, Arial, Helvetica, sans-serif; font-size: 11px; width: 290px;" valign="top"><span style="font-size: x-small;"><strong>Healing foods hold keys to health</strong>Indeed, our pace of living and the commercialization of food seems to have masked what is perhaps the most important key to good health, that of diet. Long before modern medicine, cultures were eating healing foods to both prevent and heal illness. The ancient Chinese document, the <em>Niejing </em>(circa 500 BC) illustrates the importance of using medicinal herbs in everyday food as a fundamental tool in preventing and treating disease. It is likely that both Hippocrates and The Yellow Emperor would have enjoyed healing broth, soup or other long-simmering dishes.<br /><br /><a href="http://healthandlifestyle.ca/Nutrition/Food/Flavour_plus_medicine_equals_herbs.aspx" target="_blank">Read</a> my article in Canadian Health and Lifestyle to discover the healing secrets of ginger, turmeric, thyme, cinnamon, and more kitchen herbs for health.</span></td></tr>
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</tbody></table>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-56631859849115141462012-05-02T15:26:00.003-04:002012-05-02T15:26:39.904-04:00Saucy SpringIt is officially spring and here in Bruce County, it has arrived with both warmth and a chill. I want to clean the herb beds and yet I keep looking over my shoulder for the blast of snow that always seems to sneak in before May 24th, our magic (read 'safe') planting date.<br />
Has spring arrived where you are?<br />
How do you define spring?<br />
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Once the warm weather hits and stays, I will be cooking lighter and looking for light ways to flavour my meals and one of the best ways to do that is to add herbed sauces to vegetable and plant-based dishes.<br />
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And, of course, one of the finest herb sauces is Pesto. I make pesto from all of the herbs in my herb garden, but most people think only of basil when they think of pesto. The word for the green, nutmeg-spiked paste that I make so often actually comes from the word <i>pestle</i>, which is the tool used along with a mortar to grind the nuts, garlic, Parmesan cheese and of course, the herbs and oil into the coarse or smooth paste we love on pasta, in soups and to slide under tomatoes. <br />
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For more fresh, vegan sauce recipes, go <a href="http://vitalitymagazine.com/food-features/saucy-spring-flavours/" target="_blank">here</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hHhtjI12NdnRAJwa6QtoycgKdtOAfd01lr5B9jbZxXDcZlHdcsVrDbOBAyJuOsVuERKcyOeuXfVMB_FV74hNF2Ilu12dQaUvREEakjBakZFAPgsYwO18VyRk8d_iji-Mw3F5ufpcoobD/s1600/BB.basilSign.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6hHhtjI12NdnRAJwa6QtoycgKdtOAfd01lr5B9jbZxXDcZlHdcsVrDbOBAyJuOsVuERKcyOeuXfVMB_FV74hNF2Ilu12dQaUvREEakjBakZFAPgsYwO18VyRk8d_iji-Mw3F5ufpcoobD/s640/BB.basilSign.JPG" width="430" /></a></div>
I do use a food processor, but every now and then, I use my porcelain, hand-made mortar and it is so satisfying.pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-59949043991207345812012-04-03T10:42:00.004-04:002012-04-03T11:03:23.596-04:00Taste Canada Announces Book Awards<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN3SVzZv9G5v9EhVWx36bU-9jsMYADvrhF1A6FJ2_sXAfp2FGs6nLnwsfQvcQGrjri4GbraZCfHbQUKR1Te6pKOpsUCJ95WSPwzIUktcOeRvi70qE-gXOOQRMNKi0uu9Iyw8KkTzoJocu/s1600/Screen+Shot+2012-04-03+at+10.20.35+AM.png" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 252px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgN3SVzZv9G5v9EhVWx36bU-9jsMYADvrhF1A6FJ2_sXAfp2FGs6nLnwsfQvcQGrjri4GbraZCfHbQUKR1Te6pKOpsUCJ95WSPwzIUktcOeRvi70qE-gXOOQRMNKi0uu9Iyw8KkTzoJocu/s400/Screen+Shot+2012-04-03+at+10.20.35+AM.png" border="0" alt="" id="BLOGGER_PHOTO_ID_5727188006851528930" /></a><br /><span class="Apple-style-span" style="font-size:180%;color:#ff0000;">Taste Canada Nominees for Food Writing Awards 2012</span><div>The long list of nominees for<a href="http://tastecanada.org/about-us/"><span class="Apple-style-span" style="color:#ff0000;"> Taste Canada's</span></a> Food Writing Awards in the Single-Subject Cookbooks category have been announced and three (!!) books by Pat Crocker including one co-authored by Nettie Cronish are among the fifteen nominations.</div><div><br /></div><div>Some information about the Taste Canada Awards:</div><div><span class="Apple-style-span" style="line-height: 22px; font-family:Georgia, 'Times New Roman', Times, serif;"><p style="margin-top: 15px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size:16px;color:transparent;"><strong style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; font-size:16px;color:transparent;"><span class="drop-caps" style="margin-top: 0px; margin-right: 0.1em; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0.1em; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline- vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; text-transform: uppercase; float: left; position: relative; top: 4px; font-family:DroidSerif;font-size:48px;color:initial;">T</span><span class="Apple-style-span" style="color:#6a6a6a;">aste Canada — The Food Writing Awards</span></strong><span class="Apple-style-span" style="color:#6a6a6a;"> is an evolution of the former Canadian Culinary Book Awards.</span></p><p style="color: rgb(106, 106, 106); margin-top: 15px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; ">These newly branded annual Awards will continue to recognize and celebrate superior writing and publishing throughout Canada’s culinary world, both English and French, while acknowledging and respecting the authority and history of the original Awards.</p><p style="color: rgb(106, 106, 106); margin-top: 15px; margin-right: 0px; margin-bottom: 15px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; ">Winning authors and their publishers will receive recognition through:</p><ul style="color: rgb(106, 106, 106); margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 30px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; "><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; background-position: initial initial; background-repeat: initial initial; ">media outreach</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; background-position: initial initial; background-repeat: initial initial; ">marketing partnerships with Canadian publishers</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; background-position: initial initial; background-repeat: initial initial; ">a paid Awards event in November 2012</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; background-position: initial initial; background-repeat: initial initial; ">a trophy to commemorate winning a Gold Award</li><li style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; outline-width: 0px; outline-style: initial; outline-color: initial; font-size: 16px; vertical-align: baseline; background-image: initial; background-attachment: initial; background-origin: initial; background-clip: initial; background-color: transparent; background-position: initial initial; background-repeat: initial initial; ">our ongoing partnerships with Canadian media outlets, retailers, and sponsors, along with Taste Canada sticker templates for the winning books</li></ul></span></div><div><br /></div><div>To view all of the nominees in the Single-Subject Cookbooks category, click <a href="http://tastecanada.org/awards/nominees-2012/"><span class="Apple-style-span" style="color:#ff0000;">here</span></a>.</div><div>The short list of books for the Awards will be announced on August 1, 2012, so stay connected right to this blog and I will bring you all the news.</div><div><br /></div><div>Meanwhile, if you are are a culinary professional and interested in joining Cuisine Canada, go <a href="http://www.cuisinecanada.ca/about_us.html"><span class="Apple-style-span" style="color:#ff0000;">here</span></a>. </div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com1tag:blogger.com,1999:blog-1308781291035585829.post-12364009378494311762012-03-28T11:54:00.005-04:002012-03-28T11:58:28.234-04:00Uptown 21 Preserves<span class="Apple-style-span" style="font-size:130%;color:#ff0000;">Pat's Recipes and Nick Benninger at Uptown 21</span><div>If you wanted to go to the dinner at Uptown 21 last week but couldn't, Andrew Coppolino was there and he covers the whole thing in his blog, Waterloo Region Eats.</div><div>Go <a href="http://www.waterlooregioneats.com/2012/03/preserves-in-spotlight-at-uptown-21/"><span class="Apple-style-span" style="color:#ff0000;">here</span></a> for the menu and photographs of each course. It was a grand tour de force.</div><div><br /></div><div>I had a blast!</div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-45577605183687773312012-03-26T19:07:00.003-04:002012-03-26T19:08:49.213-04:00Pat Shows You How to PreserveYes you CAN!<div><br /></div><div>Check out the CTV clip on Preserving with Pat Crocker<div>Click <a href="http://swo.ctv.ca/provincewide/"><span class="Apple-style-span" style="color:#ff0000;">here</span></a> to view Pat and her book, <i>Preserving</i>.</div></div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-33519948310560818982012-03-25T10:19:00.006-04:002012-03-25T10:27:59.504-04:00Everyday Flexitarian<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdMTej9YEAyDML4ImeuAZ6BSQGXCmSK3fNaM8WJ126CjdbmIsxgV9dsGdPFZF8gxM3dABLMj6sv9bssMk0t-FxK-iezx38_jHluXiil78DreiACTHmBUTWt3MAUzKffztj-eYOKvXkzP8/s1600/Sweetpotato_web_1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 373px; height: 248px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAdMTej9YEAyDML4ImeuAZ6BSQGXCmSK3fNaM8WJ126CjdbmIsxgV9dsGdPFZF8gxM3dABLMj6sv9bssMk0t-FxK-iezx38_jHluXiil78DreiACTHmBUTWt3MAUzKffztj-eYOKvXkzP8/s400/Sweetpotato_web_1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5723841361147190082" /></a><br /><span class="Apple-style-span" style="font-size:130%;color:#ff0000;">Make Your Eating Style and your Kitchen Flexible</span><div>This year, you wanted to eat healthy. We all do! So why not go vegetarian one or two days a week? It's easy.</div><div>Nettie Cronish, my co-author on <i>Everyday Flexitarian</i> and I have been giving cooking demonstrations and seminars on Flexitarian cooking and from the comments we hear at those events, people are welcoming our book!</div><div><span class="Apple-style-span" style="color: rgb(52, 55, 53); line-height: 18px; font-family:Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:100%;">The flexitarian diet has no fixed rules. Instead, it recognizes that for some body types, responsible consumption of small amounts of organic beef, lamb, chicken and fish may be beneficial. Proponents of the flexitarian diet encourage people to adopt a healthy eating style, one that is largely based on vegetables, whole grains, beans, nuts, seeds and fruit. </span></span></div><div><span class="Apple-style-span" style="color: rgb(52, 55, 53); line-height: 18px; font-family:Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:100%;"><br /></span></span></div><div><span class="Apple-style-span" style=" line-height: 18px; font-family:Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size:100%;"><span class="Apple-style-span" style="color:#343735;">...</span><a href="http://vitalitymagazine.com/food-features/flexitarian-dining/"><span class="Apple-style-span" style="color:#ff0000;">more</span></a></span></span></div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-63946946187540807892012-02-29T18:20:00.002-05:002012-02-29T18:21:54.734-05:00WIN! <div>A copy of The Juicing Bible!</div><div>Go <a href="http://thecelebritycafe.com/contests/juicing-bible-pat-crocker">here</a> </div><div>Write to me if you win and I will send you a personalized book plate!</div><div><br /></div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-49876402957632606682012-01-31T16:02:00.004-05:002012-01-31T16:12:31.392-05:00Eat My Words<div style="text-align: center;"><br /></div><span class="Apple-style-span" style="color:#CC0000;"><span class="Apple-style-span" style="font-size: large;">Words Worth Books and Uptown 21 Host a Preserving inspired Meal</span></span><div><span class="Apple-style-span" style="color:#CC0000;"><span class="Apple-style-span" style="font-size: large;"><br /></span></span><div>Waterloo book store, <a href="http://www.wordsworthbooks.com/Pat%20Crocker.htm">Words Worth Books</a> and the hip restaurant, <a href="http://www.uptown21.ca/PDA/index.html">Nick and Nat's Uptown 21</a> team up on Thursday March 22 for an evening featuring a menu using preserves from Pat's latest book, <i>Preserving</i> (2011, HarperCollins).</div><div>Join Pat as she takes you through the seasons of 'putting by' the best that the garden or market produces. Learn how easy it is to freeze and can foods and how to use those gems in fast, fresh dishes.</div><div><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 314px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuvhAelFrFWbKiZByDK-vXtTLoxfqHiK-7YNjaXVEOm8OOA1N1rVbJGcDkIhpwitgVCCSNQ2juz88-RZ5syZtM02d6q4gdG-Gotrv1Zgt7kFImnNbB6De-Wmim-N5k9RqLs6hOQ_w6cIa/s400/Pat-Crocker-Uptown-21.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5703905832482433026" /></div></div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-21663416274249033812012-01-31T16:01:00.001-05:002012-01-31T16:01:51.543-05:00Eat My Wordspat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0tag:blogger.com,1999:blog-1308781291035585829.post-59060596691702535422011-12-12T16:13:00.004-05:002011-12-12T16:22:25.828-05:00Winter Roots<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUE2iaxpDBV2EOVybvL90VBpy3MVYiyChZXfib-Mc0cJkuSs8lNMlj1iQnhq42Dy5_Dn7uksh02NRZ070kbMS4TktllEvuuicxlMu0Pk7CpYdBOw5lR4F3Rr3b4FzBbqJPY9oFa3lBqRI/s1600/IMG_6186sm+copy.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGUE2iaxpDBV2EOVybvL90VBpy3MVYiyChZXfib-Mc0cJkuSs8lNMlj1iQnhq42Dy5_Dn7uksh02NRZ070kbMS4TktllEvuuicxlMu0Pk7CpYdBOw5lR4F3Rr3b4FzBbqJPY9oFa3lBqRI/s400/IMG_6186sm+copy.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5685354695336380690" /></a><br />Underground Eating<div><span class="Apple-style-span" style="color: rgb(52, 55, 53); font-family:Arial, Helvetica, sans-serif;font-size:12px;"><p style="font-size: 12px; line-height: 18px; margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; ">Dig deep and you will find that from beets and burdock to turnips, turmeric and yams, plant roots are some of the most humble and unassuming – and at the same time underrated – foods we can eat. Economical, healthy, and tasty, roots have been important to humans since the dawn of time.</p><p style="font-size: 12px; line-height: 18px; margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; ">Now cooks and chefs are rediscovering what early peoples and herbalists of all eras have always known: underground roots, tubers and bulbs of many plants are not only nutritious and satisfying as a food, but they often carry concentrated healing components.</p><p style="font-size: 12px; line-height: 18px; margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; ">By their very nature as producers and storehouses of energy for the entire plant, roots are full of fibre, vitamins, minerals, proteins and other tremendously important nutrients. Potatoes, for example, provide "per land unit, more energy and more protein for the human body in a shorter time than any other crop (five times more than soybeans, corn or wheat)." (From <em>The Essential Root Vegetable Cookbook</em>, Sally and Martin Stone; Clarkson N. Potter, Inc., NY, 1991.)</p><p style="font-size: 12px; line-height: 18px; margin-top: 0px; margin-right: 0px; margin-bottom: 20px; margin-left: 0px; ">Read the rest of the article as it appeared in Vitality magazine <a href="http://vitalitymagazine.com/food-features/rugged-root-veggies/">here</a>, and download Root Slaw and other root recipes.</p><div><br /></div></span></div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com1tag:blogger.com,1999:blog-1308781291035585829.post-58900284222647094622011-12-03T11:26:00.018-05:002011-12-03T13:04:58.743-05:00Candied Citrus Peel<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmR04ISkG3yyp8E9nmTVnpuckgcx02VT9IQMm7GU2m-dlM_wtQ3avWoaoBdw6qigOQ0cVfYaen4YLq2liXe9MyJNEcQasgyczI475TqYRDoKHsvHHNLNYDUS3H-_DtfYg95XtO3WRAqQ8t/s1600/candy1sm.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmR04ISkG3yyp8E9nmTVnpuckgcx02VT9IQMm7GU2m-dlM_wtQ3avWoaoBdw6qigOQ0cVfYaen4YLq2liXe9MyJNEcQasgyczI475TqYRDoKHsvHHNLNYDUS3H-_DtfYg95XtO3WRAqQ8t/s400/candy1sm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5681964185328040386" /></a><p class="MsoNormal"><span style="font-size: 16pt; font-size:32.0pt;color:#7F7F7F;">Candied Citrus Peel</span></p><p class="MsoNormal">Simmering citrus peel in a simple syrup made from granulated sugar and water is one of the oldest forms of preserving the unique fragrance and taste of citrons, oranges and lemons. This method may be used for any thick-rind citrus fruit or for fresh ginger but oranges are the best for eating as a candy or dipping in chocolate.</p><p class="MsoNormal"></p><p class="MsoNormal">Makes about 2 cups (500 mL)</p><p class="MsoNormal">2 Navel oranges</p><p class="MsoNormal">1-1/4 cups (300 mL) granulated sugar</p><p class="MsoNormal">1-1/4 cups (300 mL) water</p><p class="MsoNormal">about ¼ cup (50 mL) extra granulated sugar for coating</p><p></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggif76ZQB-e1YnRsEYJ9M02fSPxcZ1vr80nJL2tMBth_l9jG_d4zmW2u78vHgjxC7jknIAkS-Iu9AwVTlc6fmrEVpK24nO4ltVQTobTM4K3KPF-AqZ_N4NbwPLEe7ti4JA2f8R__Fi0r7u/s1600/Scrubsm.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 255px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggif76ZQB-e1YnRsEYJ9M02fSPxcZ1vr80nJL2tMBth_l9jG_d4zmW2u78vHgjxC7jknIAkS-Iu9AwVTlc6fmrEVpK24nO4ltVQTobTM4K3KPF-AqZ_N4NbwPLEe7ti4JA2f8R__Fi0r7u/s400/Scrubsm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5681961768262722210" /></a><p class="MsoNormal" style="mso-outline-level:1"><br /></p> <!--EndFragment--><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRiLtU-ATbDIZO-EdtmOXDEmGmvND70NrEzsF8_u41Tn8iU6uCBw5r-zlOe0CH_fF30ti-dAWA4ypg649OfHztVe38AlMzyiC_f2i2RAEy7jAnki1O50EQLKBKSBrRJn_AJpzd16rGwOD/s1600/quarterSM.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgRiLtU-ATbDIZO-EdtmOXDEmGmvND70NrEzsF8_u41Tn8iU6uCBw5r-zlOe0CH_fF30ti-dAWA4ypg649OfHztVe38AlMzyiC_f2i2RAEy7jAnki1O50EQLKBKSBrRJn_AJpzd16rGwOD/s400/quarterSM.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5681960848077397410" /></a><div><span class="Apple-style-span" style=" ;font-family:'Times New Roman';">1. Wash oranges by scrubbing them with warm, soapy water. Rinse well and trim away the ends of the oranges. </span></div><div><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" ><br /></span></div><div><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" ><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-family:'Times New Roman';font-size:100%;"><br /></span></div><div><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" ><br /></span></div><div> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>18</o:Words> <o:characters>104</o:Characters> <o:company>Riversong Studios Ltd.</o:Company> <o:lines>1</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>127</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" >Cut the oranges into quarters and remove the inner flesh sections, leaving the rind and pith intact. Set the inner flesh aside</span><!--EndFragment--> </div><div><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" ><br /></span></div><div><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" ><br /></span></div><div><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" ><br /></span></div><div><span style="font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman";mso-bidi-Times New Roman"; mso-ansi-language:EN-US;mso-fareast-language:EN-USfont-family:";font-size:100%;" ><br /></span></div><div><br /></div><div><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoX89fzjvT_dVeZ0QIIuK2ykfRt8Czg8KpfHCAW5yruw-LTjwhMSZjCl_qClT_WlZ9l2Fnqb9U9u3eE9IFjcrGtywEWf5PrYfZKzR-3sRjvL5zCWi0R-P4MgqveQjW5UFho3W9qdazyrD/s1600/slice2sm.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoX89fzjvT_dVeZ0QIIuK2ykfRt8Czg8KpfHCAW5yruw-LTjwhMSZjCl_qClT_WlZ9l2Fnqb9U9u3eE9IFjcrGtywEWf5PrYfZKzR-3sRjvL5zCWi0R-P4MgqveQjW5UFho3W9qdazyrD/s400/slice2sm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5681959761210186866" /></a><br /><div><br /></div><div><br /></div><div><br /><div><br /></div><div> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>11</o:Words> <o:characters>66</o:Characters> <o:company>Riversong Studios Ltd.</o:Company> <o:lines>1</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>81</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">Cut the peel into strips that are roughly 1/4-inch by 2-inches .</p> <!--EndFragment--></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpTAko6H0TtaKGeY9C64FH-HplVVGo7eUW4xyRTxojmOgFyMgp3R6Lr4PaLMK4QnCWOoVp8x8Gq-gOUmxo2panAYmKnt5I4l-nx6VlyBbMfSUIWmDMw-JVtHvze2rPcrc_y1mj5CHk8OV/s1600/boil-2sm.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlpTAko6H0TtaKGeY9C64FH-HplVVGo7eUW4xyRTxojmOgFyMgp3R6Lr4PaLMK4QnCWOoVp8x8Gq-gOUmxo2panAYmKnt5I4l-nx6VlyBbMfSUIWmDMw-JVtHvze2rPcrc_y1mj5CHk8OV/s400/boil-2sm.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5681957075542031586" /></a>2. In a saucepan, combine peel strips with 2 cups (500 mL) of cold water (the strips should be generously covered). Add ½ tsp (2 mL) salt and bring to a boil over medium heat. Boil gently for 2 minutes. Strain, discarding the water. Repeat this step 2 more times. Rinse well with cold water.<br /><div> <!--EndFragment--><div><div> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>87</o:Words> <o:characters>499</o:Characters> <o:company>Riversong Studios Ltd.</o:Company> <o:lines>4</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>612</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">3. In a heavy-bottomed saucepan, combine sugar and water. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Add drained peel strips, reduce heat and simmer gently for 1 hour. Stir the strips once to distribute them evenly in the sugar water but after that, leave them to simmer without stirring. Check on the pan occasionally to make sure that the syrup is simmering gently and not scorching. A heavy bottomed pan is essential. After 1 hour, check on the pan every few moments. The water should be almost evaporated and the strips should be translucent and soft but not mushy. </p> <!--EndFragment--><div> <!--[if gte mso 9]><xml> <o:documentproperties> <o:template>Normal.dotm</o:Template> <o:revision>0</o:Revision> <o:totaltime>0</o:TotalTime> <o:pages>1</o:Pages> <o:words>115</o:Words> <o:characters>661</o:Characters> <o:company>Riversong Studios Ltd.</o:Company> <o:lines>5</o:Lines> <o:paragraphs>1</o:Paragraphs> <o:characterswithspaces>811</o:CharactersWithSpaces> <o:version>12.0</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 9]><xml> <w:worddocument> <w:zoom>0</w:Zoom> <w:trackmoves>false</w:TrackMoves> <w:trackformatting/> <w:punctuationkerning/> <w:drawinggridhorizontalspacing>18 pt</w:DrawingGridHorizontalSpacing> <w:drawinggridverticalspacing>18 pt</w:DrawingGridVerticalSpacing> <w:displayhorizontaldrawinggridevery>0</w:DisplayHorizontalDrawingGridEvery> <w:displayverticaldrawinggridevery>0</w:DisplayVerticalDrawingGridEvery> <w:validateagainstschemas/> <w:saveifxmlinvalid>false</w:SaveIfXMLInvalid> <w:ignoremixedcontent>false</w:IgnoreMixedContent> <w:alwaysshowplaceholdertext>false</w:AlwaysShowPlaceholderText> <w:compatibility> <w:breakwrappedtables/> <w:dontgrowautofit/> <w:dontautofitconstrainedtables/> <w:dontvertalignintxbx/> </w:Compatibility> </w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:latentstyles deflockedstate="false" latentstylecount="276"> </w:LatentStyles> </xml><![endif]--> <!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin-top:0in; mso-para-margin-right:0in; mso-para-margin-bottom:10.0pt; mso-para-margin-left:0in; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin;} </style> <![endif]--> <!--StartFragment--> <p class="MsoNormal">4. Meanwhile, prepare parchment or waxed paper by sprinkling it with 3 tablespoons (45 mL) granulated sugar. Remove the pan from the heat and using tongs, transfer the candied strips from the syrup to the sugared paper. Toss well to coat the strips and sprinkle with more sugar if needed to evenly coat them. Use a fork to separate the strips. Let cool and dry overnight on the paper over a wire rack. Store in an airtight container in a cool place for 1 week or pack into freezer containers, seal, label and store for up to 9 months.</p> <p class="MsoNormal">Use: Dip the candied peel in chocolate and use as a sweet confection; use to decorate cakes, muffins or chop and add to the batter of baked goods. I have used them as swizzle sticks for cocktails and they are especially nice with rich chocolate mousse or brownies.</p> <!--EndFragment--></div></div></div></div></div></div>pat crockerhttp://www.blogger.com/profile/10106881606833055406noreply@blogger.com0