Welcome to the World: Lazy Perogie Casserole and Links

It's official! Vegetables: A Love Story has officially launched out into the Universe! And while there hasn't been as much drama as William Shatner shooting off into space, things here have been very busy and I'm overjoyed to say that this second book baby has been received with glowing reviews. It's even number two on the McNally Robinson Best Seller list! Woo hoo! My online book launch party is happening tomorrow October 21st at 7 pm. Here is the link to register. While we can't do in-person events due to covid, this is the next best thing. I hope to see you there! Dixon is going to make a cameo, and the chat with Jenn is sure to be entertaining. I'll read some stories and answer your questions. Please join us! 

Five Whole Years (!!) and a Few Favourite Things

When I first started writing this blog, I had no idea what I was a) doing, and b) getting myself into.  I never in a million years expected it to be anything more than a little chat about what I was making in my little green kitchen.  But then I fell in love with my little corner of the internet universe, and like anything else when it comes to love, you work at it.  Often.  I'd come to this space whenever I had a second or two free from my full-time chef gig, with hopes (and dreams!) of one day writing more at home and working in kitchens less.  Five years later, that is my current reality, which still blows my mind a little.  Okay, a lot.  I've come a long way since that very first post about pears and waffles.  Don't laugh at those photos!  I had no idea what I was doing!  Besides being a creative outlet, the blog has opened up all kinds of opportunities for me.  I've been lucky and traveled to Washington State, Toronto, Montreal, and Southern Saskatchewan, twice.  I've met other bloggers who've turned out to be sweet, sweet friends.  I've gotten freelance writing gigs for newspapers and food magazines.  And of course, I'm near the end of writing my very first cookbook.  All because of this blog, and hard, hard work.  In short, Sweetsugarbean changed my life.  This was not what I had in mind when I sat at my computer in January of 2011 and pressed "publish" for the first time.  But holy smokes, I'm so happy the way things have turned out.  Thanks to all of you who have been with me from the beginning, and to those who have just joined in.  I'm so happy to have you here!  Giant hugs and kisses all around!

Tradition: Tourtière with Cranberry Brandy Compote

 

Ever since I was a kid my mom would make tourtière - it's a Christmas tradition.  Not being French Canadian, we just called them meat pies - savoury pork/beef filling with cinnamon, cloves, a touch of sage, mixed with mashed potatoes in the middle of a flaky crust.  Simple enough, and so delicious.  Today on the Mushrooms Canada Blog I'm happy to be sharing my mom's recipe, though I've altered it a bit by adding crimini mushrooms.  They not only help to blend and extend the filling, but they add extra nutrition and flavour.  Tourtière freezes very well, and is perfect to have on hand when company drops in over the holiday season.  You know it's going to happen, right?  Young and old enjoy this hearty pie, and with a little cranberry compote on the side, it's just so darn seasonal.  So, head on over to Mushrooms Canada and get the recipe.  I think you'll be happy you did.

Salted Pumpkin Panna Cotta & A Side of Mashed

It's the eve of Thanksgiving weekend in Canada...turkeys are being purchased, pumpkin pies are being prepped, there are line ups at the grocery stores and gas stations.  I love this weekend.  The weather is still great, there's very little crazy like there is at Christmas, and all you have to do is be thankful.  Bonus points for crashing through all of the fallen leaves like you're five years old again.  This weekend also means spending time with your family and friends, and eating your way into a food coma.  Or maybe it's a smaller gathering this year - just you and your honey bun, or grandma or cat.  My latest article in Culinaire is all about the intimate Thanksgiving dinner for two, and guys, I made Cornish hen for the first time, so you really should check it out.  Deelicious doesn't describe.  There is also a recipe for this dreamy panna cotta, if you want to omit the pie.  So simple and smooth, plus you can make it in advance.  Ding ding ding!  And lastly, I gussied up some mashed potatoes with kale and squash.  There may be no going back to regular mashed spuds after devouring these.  Read the article in its entirety here.  Happy Thanksgiving, and take care out there.  xoxo Renée

Conjuring Spring With Slow Cooked BBQ Ribs

Winter is still roaring where I live on the Canadian Prairies.  It's been almost a solid five months of bone chilling cold.  And there is no respite in the near future.  Having spent most winters of my life out here I know the deal, but it still doesn't mean I have to like it!  I've been a good sport long enough.  It's time to think of shedding layers and wearing the cute boots instead of the practical, warm, fleece lined pair.  I want pretty tops instead of wool sweaters.  I want to get in my car and drive, instead of having to let it warm up for minutes beforehand.  And I want to grill my food!  But the BBQ is buried somewhere out in the snow pile that is covering my patio.  Not one to give up on a dream, especially a dream of food, I thought I would whip up a beautiful BBQ sauce, throw it over some ribs and slow cook the whole deal in my crock pot.  If I closed my eyes and inhaled, surely I would recall what it is to be basking in sunshine, sipping a nice chilled Pinot Grigio on the patio while the ribs were sizzling away on the BBQ.   

Whenever something turns out incredible in the slow cooker, I kind of scold myself for not using it more often.  These ribs were fantastic!  Truly the fall off the bone variety. The sauce was spicy and sweet, and the ground ginger wrapped it all up nicely.  I used one rack of ribs, cut into 3 rib sections, and that is what this recipe calls for.  It can be easily doubled though.  When the time comes for proper BBQ-ing (it will, right?) I would brush this sauce over everything.  Ribs, chicken, chops.  Just cook the sauce on the stove top first for about 20 minutes.

Slow Cooked BBQ Pork Ribs

1 side of pork ribs, cut into 3 rib sections.
1/2 onion, chopped
3 cloves garlic, minced
1 cup ketchup
1 cup crushed tomatoes
1/4 cup cider vinegar
1/4 cup honey
1 tbsp molasses
1 tbsp hot sauce
1 tsp chili powder OR 1/2 tsp ground chipotle pepper
1 tsp ground ginger
2 tsp coarse salt

Preheat oven to 350*F
Season your ribs with salt and pepper.  Cook in the oven for 40 minutes, turning a few times.  (This will cook off some of the grease.)
In the meantime, in a medium bowl, add the onions, garlic and rest of the sauce ingredients and stir well. When the ribs have cooked, place them in the slow cooker. Pour the sauce over top and stir to evenly coat.  Refrigerate over night if you are getting this ready the night before.  If not, then set the timer for 8 hours on LOW.  I roasted some baby potatoes in olive oil and garlic with a little coarse salt and pepper.  Coleslaw would have been awesome, but I had these delightful baby greens, so a garden salad it was. (Serves 3-4)

With a little taste of this sauce, I know I can hang in there.  Spring REALLY is just around the corner. Until then, I'll try conjuring it with pretty flowers too.  It can't hurt!