Check out our new photo gallery on our web site (click on the “photo gallery” link on the left hand side link of the homepage):

www.danashortt.ca/photo.htm

You’ll find professional shots of all of our pick up platters and hors d’oeuvres items – we hope that by having a visual, our clients will find it even easier to make decisions regarding what to order and how much to order.

All of the beautiful shots were taken by photographer Kirsten Loop of Loop Photography (www.loopphotography.ca) (see the “about us” section on our website to read Kirsten’s bio).

sweet potato crepes with potato vegetable curry and butternut squash, apricot and almond chutney

sweet potato crepes
(makes approximately 24 crepes)

ingredients:

• 1 cup all –purpose flour
• ½ teaspoon baking soda
• 3 eggs, lightly beaten
• 1½ cups milk
• 1 tablespoon light olive oil
• 2 teaspoons ground cumin
• 2 ounces sweet potato, peeled and finely grated
• 1 tablespoon chopped fresh coriander

method:

• Sift the flour and baking soda into a large bowl and make a well in the centre.
• Lightly whisk together the eggs, milk, light olive oil and cumin.
• Gradually add to the flour, whisking to make a smooth, lump-free batter.
• Cover and refrigerate for 30 minutes.
• Press the sweet potato between sheets of paper towel to extract as much moisture as possible.
• Stir into the batter with the coriander leaves. Pour 3 tablespoons batter into a non-stick or greased crepe pan.
• Quickly spread with the back of a spoon so the crepe measures about 5 inches across.
• Cook for 1 minute, or until lightly browned underneath.
• Turn and brown on the other side.
• Repeat to make 24 crepes.
• The crepes can be stacked, wrapped loosely in plastic wrap and kept in the refrigerator until ready to use.

mild potato and vegetable curry

ingredients:

• 1/3 cup vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon mustard seeds
• ½ teaspoon ground turmeric
• ½ pound cooking onions, thinly sliced
• 2 tablespoons minced jalapeno chili*
• 1½ pounds white potatoes, peeled, cut into ¼” cubes
• ¾ cup frozen peas
• 1¼ cups finely chopped tomatoes
• ½ teaspoon salt
• ¼ teaspoon pepper

method:

• Heat oil in large skillet over medium heat for 1 minute.
• Add cumin, coriander, mustard seeds and turmeric to skillet; cook until fragrant, about 2 minutes.
• Add onions and jalapeno and sauté until onions soften, about 5 minutes.
• Add potatoes; stir until well coated with spice mixture.
• Cover and cook until potatoes are almost tender, stirring occasionally, about 10 minutes.
• Add the peas and chopped tomatoes; cover and cook, stirring occasionally, until potatoes are tender, about 7 minutes longer.
• Season with salt and pepper and serve.
• *If you use the seeds and membrane of the chili, the curry will be hotter.If you remove the seeds and membrane you will have a milder chili.

butternut squash, apricot and almond chutney
(makes about 5 cups)

ingredients:

• 1¾ pounds butternut squash
• 2 cups packed brown sugar
• 2½ cups cider vinegar
• 2 onions, ¼” dice
• 1 cup dried apricots, quartered
• 1 tablespoon orange rind
• ¼ cup orange juice
• ½ teaspoon turmeric
• 1 tablespoon coriander seeds
• 1 tablespoon salt
• 1 cup sliced almonds

method:

• Halve the squash lengthways and scoop out the seeds. Peel off the skin, then cut the flesh into ½” cubes.
• Put the sugar and vinegar in a heavy saucepan and heat gently, stirring occasionally, until the sugar has dissolved.
• Add the squash, onions, apricots, orange rind and juice, turmeric, coriander seeds and salt to the pan. Bring the mixture slowly to the boil.
• Reduce the heat and simmer gently for 45 to 50 minutes, stirring frequently towards the end of the cooking time, until the chutney is reduced to a thick consistency and no excess liquid remains.
• Remove from heat and stir in the almonds.
• At this point the chutney can be spooned into warmed sterilized jars, covered and sealed.
• Store in a cool, dark place and allow to sit for at least 1 month before eating. Use within 1 year. Or the chutney can be stored in the refrigerator and used within 2 months.

We are pleased to announce that we will again be participating in the annual “Taste Local! Taste Fresh!” event, sponsored by Food Link Waterloo Region.

This year, the country comes to the city. The island in beautiful Victoria Park in downtown Kitchener is the setting for the popular celebration of local food and the hands that prepare it.

“Taste Local! Taste Fresh! offers the public a unique opportunity to meet face-to-face with the farmers who grow and produce our food and to connect with the chefs who showcase the best tasting local food and farm products on their menus (visit www.foodlink-waterlooregion.ca for 2007 participating chefs and restaurants and ticket information).

In a nutshell, ticket holders (tickets are $55/person) obtain a culinary “passport” and wander some 20+ stations, obtaining a delicious sample at every station.

Each station consists of a chef/restaurant which has been paired up with a local farmer or food artisan.

This year, we are paired up with Stevanus Family Farms and are preparing a delicious sweet potato crepe with potato vegetable curry and butternut squash, apricot and almond compote (see left-hand side of this newsletter for the recipe).

Hope to see you on the 23rd between 2:00 p.m. and 5:00 p.m.!

There is a lot of confusion surrounding the term "prawn", mostly because it's used to describe several different shellfish.

The first definition refers to a species which is part of the lobster family, including Italian scampi and langoustine (French).

These prawns have bodies shaped like small Maine lobsters (about 6-8 inches in length) including tiny claws.

A second definition applies to the freshwater prawn; the term distinguishes shrimp as living in salt water and prawns as fresh water creatures.

They look like a cross between a shrimp and a lobster with their bodies having narrower abdomens than shrimp.

Donna-Marie comes with a 20-year career in the food business, but it is her enthusiasm for teaching people how to cook that lends her talents so well to this venue. Upcoming classes include "From the Market”, “Lets Eat Italy with Emily Richards”, “Pizza Pizzazz” and “Food As Gifts”, to name a few.

For further information, please contact Traudie Kauntz via phone (519) 884-2792 or e-mail Traudie at: traudie@householdchina.ca

They're available year-round but are at their best from September through November when newly harvested.

Buy firm, well-colored apples with a fresh (never musty) fragrance. The skins should be smooth and free of bruises.

For cooking and baking, use apples that will remain flavorful and firm, such as courtland, northern spy, rome beauty and york imperial.

Apples are delicious in pies or crisps, but why not try them in a savoury meat dish as well? Try rubbing a pork tenderloin with salt, pepper and Chinese 5 spice powder and serve with sautéed apples (sauté apples in a little butter and maple syrup until slightly soft).

One last thing – we’re hoping that all of you receiving this newsletter want to be on our distribution list.

If you would like to be removed from this list, please let me know and we will fulfill your request asap.