The Cure - September 2013

Welcome to the September edition of The Cure.

You know what's nice about this time of year? Comfort. Fall means time for great hearty eating and comfort food. Fred's recipe this month is all about eggs and seasonal mushrooms. The perfect brunch. Our buddy Alanna McIntyre drops in again with a wine pairing to match, followed by Brianna Hagell with how she made choices regarding her life and food. Finally we'll have some event news coming to the shop.

We hope you had a wonderful summer! Please let us know if you have questions, comments or feedback. We look forward to hearing from you. Have a lovely Fall!

Country Omelette with Chanterelles

By Frédéric Tandy

When I started my cooking career in France, one of the first interviewers I met asked me to cook an omelette for him before he even read my résumé. I was brought into the kitchen and he told me if I couldn't get this right, I wouldn't get the job.

Omelettes are deceptively simple, yet take practice to get right. In a very short amount of time the eggs can overcook and dry out. A proper omelette should be a little runny on the inside. A creaminess in the eggs is what makes an omelette great. 

Country Omelette with Chanterelles

Prep time: 15 minutes
Cooking time: 15 minutes (approx.)
Serves: 4 humans

What you'll need
  • 2 tbsp Heavy Cream
  • 1 tbsp Butter
  • 4 cups Fresh Chanterelles (or there fresh mushrooms)
  • 1 tbsp Shallots (diced)
  • 1 tsp Garlic (chopped fine)
  • 1 tsp Parsley (chopped fine)
  • Salt and Pepper

How to do it
  1. Heat a non-stick pan and melt the butter.
  2. In a bowl ix the eggs and cream with a fork.
  3. Add salt and pepper to taste.
  4. Sauté the chanterelles for 5 minutes over high heat.
  5. Add the shallots and garlic and continue to cook for another 5 minutes.
  6. Add in the parsley.
  7. Leaving the pan on high heat, add in the egg mixture.
  8. Stir the eggs with a spatula for the first 30 seconds.
  9. Finally, let everything set for 2 minutes.
  10. Roll the omelette out onto your plate.

Wine pairing for Country Omelette

By Alanna McIntyre, Bishop's Cellar

The sommelier suggests 
Some of the classic pairings for "eggy" and earthy mushroom based dishes happen to be some of my favourite French wines; Champagne, Chardonnay and Pinot Noir. Any of these wines makes for a flavourful pairing with a rustic mushroom laden omelette.

If, however, you are in the mood for something a bit off the beaten path and want to impress your foodie friends by serving up a lesser known varietal, you could head over the French border to Italy's Piedmont region and pick up a lovely little red made from the Dolcetto varietal. Dolcetto, (meaning 'little sweet one' in Italian, alludes to the wines bright fruit rather than actual sweetness, for this is a dry wine) is medium bodied and extremely quaffable.  It has relatively low acidity compared to most Italian reds, medium tannic structure and satisfying fruit flavours that pair wonderfully with earthy chanterelles. I like the Principiano Dolcetto d'Alba (Bishop's Cellar, $20.00), with it's deep purple colour and aromas of field berries, flowers and spices, it reminds me of a walk in the woods on a sunny Fall day. Now, who wouldn't love that?

Oh, I should also mention that the wine comes from a family run farm where the grapes are grown and the wine is made according to biodynamic farming principles; knowing about the effort and care that goes into the bottle makes me enjoy it even more!

Alanna McIntyre is a Sommelier at Bishop's Cellar. Visit their great location and follow them on Twitter.

Choosing Food

By Brianna Hagell

I grew up in a “boneless-skinless chicken breast, green beans and mashed potato” family. This was dinner of us at least once a week. And although it was great, I wouldn’t be exposed to more until I went to university and started working at a specialty grocer. That was when I became curious about what goes into food.

I started to notice quickly all the “extras” that are added into processed options (read: non-food). As well as the obvious health benefits, I realized real food always tasted better than the imitations, so the decision to learn how to cook with real food was an obvious one.  
Eventually I gave up the 24/7 rat-race. After five years of working in career-driven only roles, I decided to focus on what makes me happy. I made my  weekend “hobby job” selling vegetables my full time career.
Now I go to work every day, and I am surrounded by local, seasonal produce and products. I get to meet producers and learn from them. I share their stories with like-minded customers who are also interested in their food. It’s a combination of these products and customers that has made my decision so rewarding. 
I’m sure I will never get rich from selling vegetables; but there are more important things then money... starting with the things we put into our bodies.
My journey with food has not been overly complicated. But it has lead me to a place where I chose my passion over my career.
Brianna Hagell runs the blog Constant Vessel. Please visit and follow her on Twitter.


Happening at Ratinaud

By Tom Crilley

City Harvest 2013

Open City in May was an absolute blast. We loved having you come right into our kitchen. ILoveLocalHFX is back at it again October 5th with City Harvest 2013. Our delivery door will be open again!

And this time around there's a theme. For Back Door Takeouts they've asked local food produces to "Show us your Veggies" and feature the best vegetables Nova Scotia has to offer. We will kindly oblige. 
Our special this year will be a delicious Tartiflette and side salad. It's a delicious, warm dish of potatoes, onions and garlic layered and cooked with lots of Reblochon cheese and cream. Vegetarians be warned, we've been known to add some our Pancetta too. We know you'll love it!
There will be more info for the event at ILoveLocalHFX in the coming weeks. Don't forget you can track the event on Twitter: #CityHarvest. See you October 5th!

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