A journey into the Market

Today was a culinary journey into the heart of our collective paths- that is for Laurence (the daughter of a well-renown chef from Vermont) and I (see bio), who decided to combine our efforts and come up with something fun, nourishing and beautifully put together. Aesthetics aside, we were ultimately down to feed our incensed hunger- plain and simple!

After a long day of doin’ work, we met up and wandered into the Byward Market on the hunt for the perfect meal ideas. The stalls and their tenders’ had clearly had long day, weathered by the on and off rain that stalked the city that day; but the racks still lay replete with fresh fruit, veggies and dazzlingly unique array treasures. We poked and prodded our way through the foliage filled food bins before us, empty bags ready to be filled steadied our hands while our minds danced at the potential that lay before us.

Indecision confronted us at every turn- and with so many options we needed to focus, and fast! We set out a time limit of 30 minutes, and after a short while it was clear we were going to be put to the test! Not to mention, the market was only hair away from closing for the day. From stall to stall we wandered into the fish monger, where while gazing at scallops Laurence envisioned a mango puree being concocted. But what to serve on the side, we asked- gazing into each others eyes- questions we couldn’t answer ourselves. A decision had been made earlier to serve baby potatoes, gently sliced open so as to create a small mouth- baked and served with a slice of herb brie that would quickly melt.

A stop over at the local meat emporium confirmed our utmost fears- we were doomed to revert to our traditional ways and find our dish in the sausages that lay before us! Upon settling our eyes upon the Merguez sausage- a favourite of Laurence’s, we knew what the focus of the meal would be. With only minutes to go before our artificial time limit elapsed, we struck gold– Risotto alla Milanese would accompany the merguez, along with shaved asparagus spears. After much laughter, some awkward moments at a cashier and a stop over at my new place of employment- we rushed, but not before stopping by the LCBO to pick up a bottle of wine, ye!

Upon returning to the Legit Kitchen, Laurence and I set upon our feast:

Boca Potatoes

• 8 baby potatoes
• Olive oil
• a small hunk of Brie
• a sprinkle of pepper
• an oven (empty it before you start’er up- plastic melts)

Slice the potatoes , about half way through; and then score across the cut. This will allow it break into a more tender mouthful once cooked. Toss in olive oil, not too much not too little. Throw it on a tray and bake, either side up, at 325F for about 15 minutes or so- maybe 20- until golden brown. Take them out of the oven and stuff with slices of Brie. Careful, they be hot! Use a towel to protect yourself. Once cooled down a bit, season with pepper and serve with a nice glass of wine- perhaps a pinot grigio?

Safety is always first in the Legit Kitchen.

Risotto alla Milanese

• 1 cup Arborio rice
• 3 cups chicken stock (or vegetable stock)
• 1 cup of wine (or a lil’ more thats cool too)
• 1/6 spanish onion, finely chopped
• olive oil
• salt and peppa to taste
• 1 cup of parmigiana, grated
• pinch of saffron
• a nice pot- 2qt capacity. So not too large.

Step one, toss olive oil, onion and salt peppa into pot, cook over medium heat’ish til golden. Add rice and let those flavours unite into one glorious mound of rice n’ everything nice! Once you smell smoke or notice it’s sticking to the bottom, add enough stock to cover the rice. reduce heat and stir with a wooden spoon. You must use a wooden spoon- I don’t know why but wikipedia might. Once absorbed, add more stock. This is a steady process, but you’ll have to add it until the rice is at a smooth texture, almost velvety and rich with the flavours you’ve tossed in there.

This is where I kind of mixed it up. So apparently if you don’t want to be eating your food and tasting a light wine flavour in the background- toss the wine in first before the broth, cook it off- and then add the stock. What I did, though, was add the wine afterwards– while it was cooking. The result was delectable and once the parmigiana and saffron was added, the wine taste relaxed itself- though still leaving a certain je ne sais quoi whilst you enjoyed it. Adding it and cooking it off before will give the undertones, but eliminate the alcohol content. What I did ensured that alcohol permeated every mouthful- as student, you be the judge.

Once done- serve!

Asparagus spears

• Asparagus, prepped
• lemon
• olive oil
• salt and peppe

Toss all that together, cook until tender and serve! Wazzam!

While cooking, chat, drink the wine you aren’t using and enjoy the company. Discuss your hobbies, your passions and perhaps even the days events. Remember to debate in a lively manner and always be courteous, but stern in any renunciations of regimes in far away lands. Lastly, smile.

To serve this all together-

Small heap of risotto on a clean (maybe warm if this was a restaurant) plate, top with your two small merguez sausages, angle them to make them look “nice”- like logs sitting playfully upon one and other- then top with spears, leaning casually. Make it look sweet, but not too intense! Remember, this is the Legit Kitchen after all! Sprinkle with a bit of cayenne pepper for colour, or if you’re rolling in saffron, a bit of that.
Buon Apetito !