Heavenly Toum - tis the season!

I'm so excited - we've got toum back on our Comox Valley Farmers' Market crepe menu.
Toum is a traditional Lebanese dipping sauce/condiment that contains uncooked garlic, lemon, salt and oil. It packs a punch and is probably not something you'd want to eat on a first date, but it is a delicious addition to everything from bread to roasted chicken - and of course, savoury crepes!
My favourite garlic for toum is green garlic (fresh, uncured garlic) and my favourite variety is Northern Quebec, which we sell at Nature's Way Farm. Northern Quebec has very large cloves and is surprisingly mild when raw, which is why I like using it for toum.
I usually only have toum on the menu when garlic is in season or when we've got our own garlic on hand (that we've stored). The garlic from China and California is WAY too strong and ends up producing a very hot, bitter and unpleasant toum.
Traditionally, toum is made in a mortar and pestle and produces a delicious, textured sauce. I make it in the blender for a smoother more cream-like texture. Either way, it's delicious.
Here's the recipe, give it a try. Just remember, it's strong, no speed dating after eating. Enjoy!

Ingredients
1 whole head of garlic, peeled (if the garlic is very small, use two heads)
1 tsp salt
juice of one lemon
30 ml (2 tbsp)water
140 ml (1/2 cup + 1 tbsp) grapeseed oil

Directions
1. Place the garlic cloves in a blender with the salt, lemon juice and water. Turn the blender on and combine for 1 minute. Turn the blender off and scrape down the sides. Continue blending until the mixture is smooth.
2. With the blender running, slowly add the oil to the mixture. Don’t pour the oil too quickly or the sauce will separate. Let the blender run for another 3 minutes. You should end up with a sauce that resembles a fluffy, light cream.
3. If you don’t have a blender, the sauce can be made in a mortar and pestle.

The 2010 Comox Valley 30-Day Food Challenge

Join us at the farm during July for the 2010 Comox Valley 30-Day Food Challenge.

Tour Nature’s Way Farm, sample Tria Culinary Studio’s delicious local creations and taste the award-winning fruit wines of Blue Moon winery. Three chances for one night to remember!

July 18, 19, and 20
6 p.m.
$35 + tax

For more information or to register go to www.eatlocalcomoxvalley.com

Food Photography 101 with Jackie Connelly re-scheduled

The Food Photography 101 Workshop with Jackie Connelly has been re-scheduled to Aug. 8 - same time, same place!

Location: Tria Culinary Studio at Nature's Way Farm
Time: 1 p.m.
Cost: $75 for the workshop or $85 for the workshop and lunch

For more information or to book contact Jackie at or call her (toll free) at 1.866.964.8066
http://www.jackieconnelly.com/blog/2010/04/20/summer-food-photography-workshop-at-tria-culinary-studio/

May 2010 Full Moon Feast

It's finally here! Our first Full Moon Feast of the season - keep your fingers crossed that the skies will clear up for some moon gazing.
The theme of this month's feast is the Milk Moon. The Milk Moon recognizes a time when people would lead their herds to the green grass on higher pastures after a long winter. The pastures would be warming from the spring time sun and the melting water from the snow would contribute to a rapidly growing pasture.
This month's menu features products made from cow's milk, goat's milk, sheep's milk and water buffalo milk. There are a few vegetables in there as well ...
For some great reading, check out Jessica Prentice's book Full Moon Feast: Food and the Hunger for Connection.

Food Photography 101 with Jackie Connelly

Join us at Tria Culinary Studio on Sunday, June 13 for Food Photography 101 with Jackie Connelly in partnership with hanspetermeyer.ca / photography + writing
FMI go to http://www.jackieconnelly.com/blog/2010/04/20/summer-food-photography-workshop-at-tria-culinary-studio/

Foodites - Asian Greens with Sweet Shallot Dressing

In honour of spring, our recipe this month features local greens from Pattison Farms and wonderful fresh halibut from our partner at Sushi-Mon Wes Erikson.

The lovely and talented Connie Earl paired this salad with Cedar Creek Estate Select Chardonnay, which rounded out the flavours of the meal beautifully.

Enjoy!

Asian Greens with Sweet Shallot Dressing

This dressing is also delicious on fish or chicken; add a piece of seared halibut to the greens and you’ve got a healthy and easy meal.

Ingredients:
1 shallot, grated on the fine portion of a cheese grater
1” piece ginger, grated on the fine portion of a cheese grater
3 tbsp soy sauce or tamari
1 tsp lime zest
Juice of one lime
2 tsp mirin
2 tsp sugar
2 tsp sake
1 tbsp sesame oil
½ cup grapeseed oil
2 green onions, sliced thinly on the bias
1 tbsp chopped cilantro

Method:
1. In a small bowl, add the first 9 ingredients; combine well using a whisk.
2. Once the mixture is combined, slowly drizzle the grapeseed oil into the mixture until it is well combined. Stir in the green onions and cilantro
3. The mixture will separate as it sits; give it a good mix before serving.

A Taste of India - second class scheduled

Well we had so many people sign up for this class that we're running a second one!

A Taste of India
Friday, April 9
6 p.m.

In this class you’ll learn how to make paneer from scratch and use it in the
delectable dish, palak paneer. In addition, you’ll learn some core Indian dishes,
which will open up the world of Indian cuisine. We’ll roll some roti and sip some
homemade chai!
Cost: $70 + GST ($73.50)

For more information e-mail kathy@triaculinarystudio.ca or phone 218-5012.

Kathy worked in India for four months and this class is inspired by her time there.