Out of City Sounds

After a weekend spent outside of Montréal city, just beyond the busy highways and buzz of traffic, workers travelling along the roads in tooting cars and the swish of bicycle tires speeding past, with the noise of construction always just an earshot away, I suddenly miss the slow pace of living on an island, or at least beside the ocean, next to the beach where we'll go for an entire afternoon, waves lapping against the shore as the only backdrop of sound, or nearby some quiet and shadowed trails where underneath the tall, leaning arches of old evergreens, you feel protected and somehow in your own little world, as if any big city doesn't exist for the moment, and in your own world you can pretend whatever you like. Here, back in my sister's apartment, through the windows that are left open to let in some fresh air, the constant hum of machines outside also finds its way in, drilling and pounding from the moment I wake up, to the background of the radio podcast playing that it becomes, or as a replacement for the poignant sounds of the kettle or microwave that when I'm at home, and there's no other sounds to compete, are sharp clicks so surprising rather than a dull change in what I can hear around.  

We spent the weekend at one of my sister's friends house, among her three horses and paddocks around the house, plus the three cats who knew of the relaxing weekend ahead, and lazed about on any chair they could steal, and finally her two Bernese mountain dogs, excited and full of energy with every new person or movement made. I was in heaven with all the animals, but again, it made me miss my dog even more. Beside the pool, and between the outdoor bar, we sat around in the sun, barbecued chicken and sausages, and stayed up beside the roaring campfire underneath stars, little twinkles of light that aren't often seen in a city when lights cascade outward and block the little white stars from being seen. 

Her house was also filled with gluten free foods, she being gluten intolerant herself, and so as soon as we arrived we enjoyed gluten free pasta, and I shared the gluten free brownies I had made, as well as a comfort and relaxation in knowing things, food-wise, were taken care of. It was lovely spending time at someone else's house without the constant nudge of being alert if they might forget, handing you a plate of pizza and saying, "don't worry it's whole wheat," or not understanding that beer is in fact made from wheat either, replying to your decline of a cookie with a sad sort of frown. Rather, dinner that night included gluten free sausages and plenty of chicken, and the next day, a late Sunday barbecued breakfast of toast and bacon that also included enough gluten free bread for the two of us. After a late night, all of us around the outdoor table ate in large mouthfuls between recounting sitting around the camp fire, or jumping in the pool, and when I was picked up and thrown in first. 

As much as I love wandering Montréal, poking in to shops, the relaxed drinking regulations, enjoying chocolate desserts with my sister at Cocoa 70, or spending a day like today wandering into a basement coffee shop for some chai tea beside an old brick lined window, the sounds of construction each morning leave me a little restless, and the neighbouring building jumps a little closer as well. Laying on the deck chairs yesterday, the sun a welcome heat and a gentle wind blowing across us just when it became too hot, the squirt of the pond fountain in the background, I could almost remember long summer days last year on the beach, and taking my scooter round with friends to spend a day beside the ocean. 

Just after the last run on the little yellow go-cart, speeding down the gravel lane and quickly turning back before passing the neighbours paddock, without breaks to slow down, and climbing through the fence to see the three horses left to graze peacefully in the front, we set about making pizzas on the oven pizza round that had been heating up while we were outside. Taking turns pressing down on the gas and seeing how fast the go-cart would go, and sometimes leaving curving tracks in the lane, time had passed by quickly in a summer's lazy way. Bringing out gluten free pizza bases for everyone, we dressed them up with tomato sauce and mozzarella, adding boccincini and fresh basil from the garden, as well as olives, tomatoes, and pepperoni slices. With simple, fresh, and delicious ingredients, plus a flatbread-style crust, the pizzas came out hot, but were still devoured quickly as the flavours couldn't keep hungry mouths away, and even after the first slice, each new piece with a slight variation in toppings tasted as good as the first. It always seems that the freshest ingredients, or the simplest of meals, with few items needed, but always made using whole food, always taste the most delicious, with the best flavour, and will always leave you feeling much better afterwards. None of that greasy pizza after taste, like when they served hot lunch during elementary school, but using local and real ingredients, a pizza is a healthy and easy meal.

Caramelised Onion and Goats Cheese Pizza {with Recipe for Dough}

{print me here}

When looking for a gluten free pizza dough without the long rising time of yeast, or the trivial mixing of flours to create the perfect blend, all the while wondering if it will actually work, there's always this simple, quick, and delicious gluten free dough, that can be layered with any choice of toppings (but I will show you our fave!) and even rises to give that soft and chewy bite.

If you aren't in the mood for pizzas, or plan on entertaining friends, roll out the dough into smaller rounds or squares onto a baking sheet, which can then be eaten individual as mini flatbreads, and will even be perfect for dipping into balsamic vinegar and olive oil.

{Ingredients:}

Dough:

2/3 cup sweet rice flour

1/3 cup corn flour

1/3 cup sorghum flour

1/3 cup tapioca flour

1/3 cup arrowroot starch

1 teaspoon guar gum

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1 whole egg, plus 1 egg white 

1 tablespoon olive oil

1/4 cup milk

1/2 cup to 3/4 cup warm water

Toppings:

1/2 cup caramelised onions, recipe below

8 to 12 stalks of asparagus

1 teaspoon lemon juice

1 teaspoon garlic salt

1 tablespoon olive oil

Sliced kalamata olives

Sliced sun dried tomatoes

Large handful of fresh baby spinach leaves, stalks removed

Goats cheese

{Directions:}

Start by caramelising the onions, and set aside. 

Preheat the oven to 425°F and coat a round pizza pan with olive oil. In a large bowl combine together the flours, and mix well.

Beat together the egg, egg white, olive oil and milk. Slowly pour into the flour mixture, and stir well. This can also be done using a food processor, which will quickly blend together the ingredients, and form a nice smooth dough. Slowly add in the warm water, quarter cup by quarter cup, until the dough begins to come together and form a round ball. It should be quite sticky, so at this point to avoid dough sticking to your hands rather than to itself, coat your hands in water, and then rub with oil.

Flatten out the dough onto the pizza pan, evening spreading across, applying more oil to your hands off necessary. Cook in the centre of the oven for 15 minutes.

In a small rimmed baking sheet, combine together the lemon juice, garlic salt and olive oil. Toss together with trimmed asparagus stalks, and place in the oven, at the same temperature, for 8 to 10 minutes.

Meanwhile, line the pizza base with caramelised onions, and add the asparagus stalks straight from the oven, disregard the juices. Bake for a further 4 minutes.

Top with the kalamata olives and sun dried tomatoes, then scatter the baby spinach leaves evenly over top. Bake for another 4 to 6 minutes, or until the dough it completely cooked through. 

Finally, add rounds of goats cheese on top, and place back in the oven until it is melted and the edges begin to brown slightly, approximately another 4 to 6 minutes.

Allow to cool slightly before slicing and serving!

Maple Caramelised Onions

{print me here}

For bringing out the sweet taste in onions, the process of cooking slowly over low stove top temperatures does just the trick. Adding in a little brown sugar, and you've got that rich, delicate flavour that can honestly be paired with just about anything. On top of pizzas, caramelised onions can provide the base layer, a delicious texture and savour to add both a new flavour and amazing combination with other toppings.

{Ingredients:}

1 tablespoon grape seed oil, olive oil can also be used

4 cups white onions, sliced 

1/2 cup water

2 tablespoons maple syrup

1 tablespoon balsamic vinegar

{Directions:}

Heat oil in a large pan over medium stovetop heat. Add in the onions and water, cooking until the onions are completely tender, caramelized and golden, about 40 to 50 minutes. Add more water if needed. 

Stir in the maple syrup and balsamic vinegar, and cook until most of the liquid has disappeared, about another 5 to 6 minutes. 

Remove from the heat, let cool, and serve on pizzas, crackers or toast, or store the rest in a tight lidded jar!

Little Bit of Home's Fresh Carrots

While trying to explain a gluten allergy in French, and asking ma monatrice for help when a pizza dinner was planned on Canada day, I've had some practice with speaking French here. It seems I am the only one who doesn't eat wheat here, and so until the pizza had arrived one evening, the director had forgotten completely. I have been lucky to be able to communicate enough with the kitchen staff who are both kind and helpful in showing me the plates I can eat, although their long descriptions of ingredients can fly right by me at times. 

It was chicken stirfry without the noodles for dinner the first evening, with Greek salad on the side. The next night I waited a few moments to be served a delicious plate of gluten free pasta, which was cooked specially pour moi by my personal chef (or what I'd like to think of him as!) The chef has been extremely kind, and immediately after I arrive in the cafeteria, they recognise me and begin to prepare my meal. 

Which has frequently been a plate of gluten free penne for dinner these past few days, mixed with vegetables and a sauce or seasoning. 

My first breakfast I was glad to have a plate of baked scrambled eggs and hashbrowns with some fruit, and even more thrilled when I found the tea just around the corner from where food was served. A little oasis I like to think, and almost a little comfort from home. 

I think I've missed having a cup of tea in the afternoon most, those times during the day when we all sit down together with a hot cup, and slowly begin unwinding without much else to worry about. And we could stretch our legs out onto another chair without worrying about taking up space which one of the other 126 students could use. 

It's very easy here, and when the pressure of speaking clearly and quickly enough for others to pay attention isn't on my mind, I can focus on today, the moments maintenant, or meeting new people while introducing myself in French. It helps that everyone in small town Rivère-du-Loup is so friendly, some holler out car windows as they pass groups of us trying to find our way through a scavenger hunt of the town, or kids on their bikes wave as we pass on opposite sides of the street. They must be used to having a new group of students each spring and summer, and I'm just glad that instead of showing an annoyance at our misspoken and mispronounced French, they instead take the time to welcome us into this little town on the banks of the Saint Laurence. 

This morning, I awoke early in excitement   for an morning run, and when I was the only one who could make it out of bed, took the opportunity to explore the streets around where we've been staying for the past week. Set in a grid system with one main street running perpendicular to the river, the town is divided into an older part, which runs along the Rue Lafontaine and where many of the restaurants and amenities are. To the other side of the cégep are the large box stores, including a Wal-Mart where many students make frequent trips for things which have been forgotten at home.

Roasted Carrots with Thyme

A little reminder of home, fresh carrots grown right on Bowen, I really couldn't resist posting this recipe that I absolutely love. And there's something about cafeteria food that makes you really miss raw vegetables, both local and fresh, and without the need for too much sauce or seasoning. Carrots taken right from the ground have all the right flavours, which is why this recipe is so perfect with just a few, simple ingredients. 

Roasted until the sweetness of these carrots is developed, they're almost addicting, and a perfect appetizer or accompaniment to any meal with their delicate taste and bright colours. Who could resist something as interesting as a purple carrot? Or one that is white like a ghost-able!?

{Ingredients:}

2 - 3 bunches of whole carrots, with tops, preferably in different colours

1 tablespoon grape seed oil 

2 - 3 tablespoons freshly chopped thyme leaves

{Directions:}

Preheat the ovent to 400°F.

Trim the green stalk of each carrot to leave only 2 inches or so, and place on a baking sheet. Drizzle with oil and fresh thyme leaves.

Bake in the center of the oven for 25 minutes, the carrots should be tender.

A delicious side to any meal, or to top a favourite salad. 

Seize the Squash!

Sunday was the perfect day. From the late morning, starting with breakfast and tea, to driving along the highway and back. We awoke to heavy clouds and the sprinkling of rain on the windows, dampening our expectations of a nice day in Steveston, which would undoubtably be wind swept and cold in the current weather.  My initial response was,

"Oh no,"

as I stared at the sky, surprisingly close to us sitting in the kitchen,

"you don't mean to make me stay at home again do you!? Outside looks so depressing and cold, those clouds so dark!"

Dad replied to my over exaggeration calmly,

"No, we'll just see how the day goes."

And that's exactly what we did, taking each moment bit by bit, which turned into the best of all days.

Unplanned moments are always the best of moments. There are no expectations or ideals to compare with, everything just happens, flowing seamlessly when you let it, and these days can be experienced and appreciated for what they are. That spontaneity enlightens us, takes the pressure off making the day perfect, and instead, allows each of us to enjoy the company, the environment and what we set about doing that day.

I was ready to tackle the drive up to Squamish, along the highway from where our ferry docked, to a small cafe where we stopped for lattes  - and to my surprise, gluten-free muffins! It was set among shops along the main road, and served a healthier option to Starbucks drinks and snacks, where the rock climbers, bikers and hang-gliders from the area come for their fill. A young girl served us, and many others who lined up, and soon after a young couple who knew her came in for coffees and breakfast wraps. They chatted, staying longer than other customers as no one else remained who needed to be served, and I was reminded of the relaxed comfort in the familiarity of small town coffee shops, where everyone knows the cashier, and everyone meets jovially, explaining the latest news in their lives, exclaiming their joy at seeing someone they know.

Traffic was sparse and calm, benefitting my new driver abilities, and dad and I later left mum to read her book comfortably settled in the cafe as we drove around, practicing on the many four-way stops, and the one round-about we found after many wrong turns. It was a warren maze of small streets and scattered stop signs, which jumped out from overgrown gardens with protruding trees, only visible when nearing the stop line. My thoughts were on nothing more than the present, which calmed me, and I was able to focus on driving solely, a helpful advantage to previous driving practices when I was focusing on school and homework or flitting between homework and dance, my mind racing between the tasks, trying to keep up with everything.

From Squamish we continued up the valley to Whistler, a spur of the moment decision as the clouds began to lift, and the possibility of some sunshine sneered up above the clouds, enticing but not yet apparent. Steveston seemed like a far drive, and we weren't keen on getting back into the city, which contained a hustle and busyness we wanted to steer away from today. We liked the tranquility of the valley, even with the heavy fog seen to be streamlining down the mountain's banks.

I drove again up the highway, manoeuvring the twists and turns through the rocks that were still uneven from their blasting to increase the size of the highway for the 2010 Olympics. It's a nice highway to drive now, smooth, and a much faster journey, which has allowed Whistler to be a day trip rather than the whole weekend for us. Gas is also cheaper in Squamish, so in a way, it's justified when paired with our need for a day out.

It was colder in Whistler, the 9°C temperature was replaced by a cooler front, although I didn't check the screen in the car I know it must have been about 4 or 5°C. Many couples walked around bundled in checkered red scarves and big duffle coats, their red mittens blended together as they cupped each others hands. Kids who climbed about on the new playground structure, an extraordinary wooden enclave, were wrapped in pastel-coloured coats and little red hats, their mothers and fathers stood with hands in pockets and babies in buggies were wrapped in furry blankets and toques with animal faces.

We walked through the village three in a row, and I broke from the pod as I darted in and out of stores, looking, looking. From the North Face to Columbia stores I was looking for a coat, one that could keep me as warm as it would keep me dry during the winter' this winter is meant to be one filled with cold temperatures and will threaten us with snow throughout the season.

Dad thinks I planned the day, with the intention of finding this coat. Ha! I love it, and it is exactly what I was looking for, even before that day, but I'm not that good at steering them. I certainly had an idea of what stores were in the village before, but how could I have ever known we would end up in Whistler?

Dear mum and dad, thank you for such a wonderful day. Finding that coat was just the icing on top of the cake, the foam of our lattes, the gluten-free to the muffins we found in that small cafe, and for dad: the complementary flavours of your beer paired with your lamb stew for lunch. It is the Irish of the pub we went to that day.

Autumn Stuffed Squash
Print Recipe.

Roasted squash, with melted butter and a seasoning of salt, is the perfect accompaniment to a fall dinner. Add a drizzle of maple syrup for another variation, or try a stuffing of wholesome rice with nuts and dried fruit, such as natural dried cranberries to complete the meal. The complementary flavours, loaded with ingredients of fall, this dish will bring everyone to the table, to the warmth of the kitchen, and can be made any time squash is available.

The best dried cranberries are from natural food stores, where added sugars are minimum, and the natural flavours of the cranberries, including a particular tartness, remains.

The stuffing of rice can be cooked and stored in an airtight container on the refrigerator up to 2 days ahead.

Serves 6

Ingredients

3 medium squash, halved lengthwise with seeds removed (I used different types to try the variety available in our local grocery store)

4 tablespoons butter (or Earth Balance) melted
1 tablespoon packed dark brown sugar

1/2 medium yellow onion, finely chopped
2 medium shallots, finely chopped
4 celery stalks, finely chopped
1 tablespoon minced fresh basil leaves

2 cups cooked wild rice (1 cup uncooked)
2/3 cup raw cashews, chopped coarsely
1/4 cup dried cranberries, finely chopped
1 teaspoon salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed

Directions

Preheat the oven to 450°F. Brush 1/2 tbsp of melted butter over and inside each squash halves, sprinkle with brown sugar, and season with salt and freshly ground black pepper. Place the halved squash inside facing up on a baking tray in the centre of the oven. Roast for 25 to 30 minutes or until just tender when pierced with a fork.

While the squash is in the oven, heat a large frying pan over medium heat with 1 tablespoon of butter.

With the butter beginning to foam, add the chopped onion, shallots, and celery, and season with salt and freshly ground black pepper, stirring to coat.

Cook for about 6-8 minutes, with an occasional stir, until the vegetables just begin to soften. Add the chopped basil leaves and cook for another minute, or until fragrant.

Remove vegetables from the stove top and stir in the cooked rice, chopped cashews, chopped cranberries, and salt and pepper.

Spoon the filling into the roasted squash halves, it will be about half a cup each, and drizzle some of the melted butter over top.

Place the squash on the baking tray and roast under the same oven temperature until it is completely tender and the edges begin to brown. About 20-25 minutes.