The Kitchen Shelf
Based loosely on muhammara, a classic Turkish relish, this spread is spectacular on simple grilled bread as a lunch or an appetizer. It works equally well as a sauce for grilled or roasted fish. In corn season, add a handful of grilled or roasted corn kernels; in pepper season, add diced roasted peppers. Serves 4. From Foodshed: An Edible Alberta Alphabet (TouchWood, 2012.)
After making this favourite almost daily in my restaurant, Foodsmith, I now take this freezer-friendly cobbler to potlucks, year in and year out. In the summer, I use fruit fresh from the market. In the winter, I use frozen fruits and berries, or apples and pears enlivened with simmered dried fruit.
From The Food Lab by J. Kenji López-Alt. Butterflying equalizes the cooking time needed for breast meat and legs.
When I couldn’t visit friends willing to adopt my sourdough starter extras and couldn’t stand the idea of tossing out the discard when I made bread, I went hunting for ways to use up my excess starter. This is adapted from a recipe I found on the King Arthur Flour website. Yes, it has two toppings. Make both.
Three ingredients. Magic. This is days in the making, but worth the wait. For best flavour, use locally raised flours. (I use Red Fife flour for no more than one-fourth of my total flour.) I use a scale (in metric) when I make bread for the best results. Adapted from Chad Robertson’s Tartine.
This supper has endless variations, and is ideal for all of us who adore vegetables. I use it to cook up a variety of vegetable dishes simultaneously, with or without a protein roasting on top.
dee’s Writing Life
Our golden retriever, Jake, is lying at my feet, waiting while I write. He won’t let the clock slip past eight AM in midwinter without getting up and nudging me. Sure enough, on the stroke of eight he’s beside me, his beautiful head in my lap, insisting we get moving. Time to get outside, throw a ball and run around.
All month I’ve been pestering Mom for stories. You’d think I was five again. But no. Truth is, we’ve been in closer proximity than usual. She’s recovering from glaucoma surgery, which has eliminated lifting, bending over, or carrying anything heavier than a supper plate. So I am at her house, lifting, bending over, and carrying.
Early fall, and I am on a West Coast holiday with Mom, revisiting the foods, places, and faces of her youth. Mom is a retired dryland farmer, and like me, she misses the ready access to fish and seafood that we enjoyed during our earlier coastal life while Dad was in the Canadian Air Force. So on this west coast vacation, we eat west coast fish every day – wild sockeye salmon, halibut, tuna, spot prawns, ling cod, rockfish, sablefish.
Dave is mourning the passing of the lake that almost surrounded our house for seven years. It covered fifteen acres at its peak, in fact a large slough, but ‘lake’ dignified what was a difficult situation. And now he mourns its loss.
Gluten and wheat intolerance has been on my family’s radar for decades. My sister Lee gave up eating all wheat-based foods in her early twenties after a childhood and teenager-hood filled with bellyaches and gastrointestinal distress. Fifteen years ago, my own body started to experience similar negative reactions to bread.
Life in a pandemic takes its toll in many ways. One of the noticeable changes is how we spend our leisure time. No trips this year – not that I was actively planning, and not that I go often, but I’d love to see Europe again. I want to see Asia, too, and Australia, Africa, South America, more of North America. But not under these conditions. Not now.
“Bread & Water is an emotionally arresting, beautifully written series of essays.”
~ Jurors’ Citation, Saskatchewan Book Awards, University of Saskatchewan President’s Office Nonfiction Award
“Food is a wonderful agent for storytelling... and Bread & Water demonstrates this brilliantly.”
~ Sarah Ramsey, starred review, Quill & Quire
“[Bread & Water is] An amazing feast... riveting... eloquent.”
~ Patricia D. Robertson, Winnipeg Free Press
“[Bread & Water is a] sensuous experience; she brings her poet’s eye and ear to everything within her purview.”
~ Professor emerita Kathleen Wall, Blue Duets
“A deep love of the art of cooking that includes the language of fine dining (cassoulet, confit) even if the lamb was raised in Olds and she picked the rhubarb herself... she impressively manages this collision of worlds with a wholesome, approachable style.”
~ Megan Clark, Alberta Views
“These finely focussed poems [in Wildness Rushing In] invite us into a sensuous and emotionally rich landscape.”
~ Don McKay, winner of the Griffin Poetry Prize
“The writing [in Wildness Rushing In] is honed and textured, the senses so alive that you can practically taste the language. There are moments of brilliance rare in a first book.”
~ Jurors’ Citation, Saskatchewan Book Awards
“dee Hobsbawn-Smith’s stories [in What Can’t Be Undone] are written with a poetic edge. Her descriptions, particularly western landscapes, are often luxurious, lending themselves a kind of nuanced impression, a delicate fingerprint on the reader’s mind. "
~ Lee Kvern, Alberta Views
“[Foodshed is] A rich encyclopedia of facts, farm-gate lore and original recipes... a politically engaging narrative in which Hobsbawn-Smith articulates the challenges and joys faced by small-scale producers... don’ t let the alphabet theme fool you. This is no tame nursery rhyme; it is a locavore call to arms.”
~ P.D. Robertson, The Globe & Mail