photography : Matt Long food and prop styling: Ruth Gangbar design: Kato Wake copy editor: Becky Lane

A hearty thanks to Elizabeth Pulker and Martin Handforth for the grace and commitment to quality that they carried throughout this very local and very delicious project, and to friend Viola Jull of French Country in Picton for lending us many of the props.

The cookbook was inspired by Elizabeth’s now famed breakfasts, served in style, at her Happiness Haven B & B located in Waupoos Ontario, and on the Taste Trail of Prince Edward County.

photos: Matt Long

Congratulations all, for the buzz this self-published book is creating amongst home cooks and B & B owners who have discovered it as the concise how-to-guide to creating delicious, local breakfasts….that still leaves plenty of time to enjoy the beauty of the day.

Find “Farm to Table Breakfasts” is for sale in stores here or online here.

You can also meet Elizabeth Pulker in person in the am on May 19 and 20, at Vicki’s Veggies Heirloom Tomato Seedling Sale {held May 19, 20 and May 26, 27 2012} and at Books and Company Bookstore in Picton, from 1-4 pm on May 20.

Elizabeth and Vicki

It’s wonderful getting rental inquiries again, now that the trees are blossuming and we’re all excited about the warm weather returning. The water system (complete with on-demand propane water heater) will soon be up and running at the Nook, and time again to welcome back those returning, plus meeting some new renters, too.

This year I’ve had to post some NEW RATES; $20 per night increase. This brings the cost of staying at the Nook to about equal to local B & B’s, but with your own private beach ! It’s still $300 Rental Deposit to hold your reservation; $300 Damage Deposit (refunded after you leave). In case you’re considering it,  The Black River Bunkie is fully booked for the season.

High Season (May to Sept)

Weekly $890

3 nights $330

2 nights $165

Value Season (Oct to Jan)

Weekly $660

3 nights $390

2 nights $260

Hope to see you in the County !

Cheers,

Ruth

photos:  Michael Graydon

illustration:   Carl Wiens

Welcome Spring!

People seem to get a kick out of my toolboxes…

Despite virtually everyone knowing about food styling nowadays, it amazes me how often they are suprised to hear that we actually cook the food (and in this case garnish and pour the drinks) too. Every wonder why it all look so good? shhhh  pixie dust.

Blammo Worldwide agency, Lisa McCoy art director           Mark Olson photog        Lara McGraw propping

Inspired by the classic Torta di Pera, from Carol Field’s “The Italian Baker“, I made a showier version and chose to leave the cornmeal-crusted upper lid aside, pillowed it with marcarpone, and garnished with pistachios. Caught in the act, I’m applying drips of cinnamon/clove infused red wine reduction from a squeeze bottle.

{ Just for fun: If  at least three people ask for it, I’ll post the recipe here. }

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Blue Haze cheese with crisp Spanish Tortas; Blood Orange Salad with arugala, raddiccio, kale, sunflower sprouts, and the impossibly cute baby radishes I’ve been hoarding from Vicki’s Veggies fall crop of 2011 !!

Herb Roasted Cornish Hens with Saffron Rice Pilau and Pomegranate; Proscuitto Wrapped Asparagus with Maple Glaze; Torta di Pera.

Do double-click on the images a few times…..one of these days I’ll get things figured out and post bigger images….meanwhile….Happy Birthday Bob Marley.

XXOO

Ruth

The aroma of supper roasting is also a convenient way to warm the house until the wood stove kicks in. Last night’s supper challenge? To use up a pint of nearly over ripe cherry tomatoes, some slightly tired spinach and a red onion. With a few glasses of 66 Gilead Distillery’s Vodka (with fresh lemon) to toast my safe return from yet another wintery, 2 -1/2 hr drive from TO, I’m hardly complaining. The steak is thinner than I prefer, but it did come from another local supplier, Gilmour’s Meats in Belleville. Less meat, more veg….I get it.

Cooking up a big batch of roasted sweet potatoes now, means leftovers for no-fuss mashing into enriched soups and sauces later.The tomatoes and spinach from dinner were also perfect in this morning’s omelette.

Warm Steak Salad with Onion Petals and Roasted Sweet Potato

Preheat oven to 350 degrees F . Place sweet potatoes in a pan, prick with a fork, and bake for about 1 hour 20 minutes.

Meanwhile, marinate steak with some Dijon,  a clove of minced garlic, a dash of fish sauce & Worcestershire sauce, 2 Tbsp olive oil, and some freshly ground black pepper. Leave at room temperature.

Toss the cherry tomatoes in a small roasting pan with olive oil and sea salt. Place in the oven and roast for 45 minutes, stirring once while cooking.

Quarter the red onion without peeling, remove the core but not the root end, and drizzle with olive oil and balsamic vinegar. Roast for 40 minutes, turning halfway and drizzling with some additional vinegar.

Remove tomatoes from oven, and toss lightly with the spinach while hot, deglazing any caramelized edges on the pan with juices from the tomatoes. Set aside and read the mail.

Turn oven up to 450 degrees F. (You should have about  2o minutes left until the sweet potatoes are hissing, softened and fully cooked).

Preheat a cast iron pan over medium high heat, and sprinkle with coarse sea salt. Sear the steak, depending on thickness, for about 3 minutes or until well browned. Turn and place in the oven and continue cooking for about 4 - 5 minutes or until desired doneness. Remove the onions from the oven.

When the steak is cooked, do a swap.  Place the onions into the skillet with the steak, and remove the steak to the onion pan. Set steak aside to rest, covered with foil (or with the pan containing the roasted tomatoes and spinach, as I did).

Return the onions to the oven for another 5-8 minutes, scraping the browned bits clinging to the pan and adding a little more vinegar if desired, while heating the dinner plates. When the onions are caramelized and thoroughly softened, discard the skins and root ends, and separate into petals.

By now, the house should be toasty warm, and everything ready to eat.

To serve: cut an “X” in a sweet potato and place on a heated dinner plate with some roasted onion petals. Place some tomatoes and spinach in a pile, and top with some slices of steak. Drizzle with the accumulated juices from the steak.

Welcome home, indeed!

photos    Ruth Gangbar