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For Spring Break this year I found myself in sunny Toronto.  While immersing myself in all things Canadian, I discovered my favourite new comfort food.  Start with a plate of french fries, add a liberal scattering of fresh cheese curds, and top the whole thing with hot gravy.  The Canadians call it poutine, If it sounds a little messy, well that’s acknowledged; it’s name comes from the French (it originated in Quebec) for “it will make a damn mess.” Warm and hearty, it makes a delicious appetizer or side dish; especially on a chilly or dreary day.  After doing some kitchen experimentation, I’ve found it’s also very easy to prepare at home.   

The classic poutine preparation consists of three things:  French fried potatoes, fresh cheddar cheese curds, and turkey gravy.  That being said, there are dozens of ways to tweak the ingredients and create your own “house” variant on the basic recipe.  I would suggest giving the standard formula a try before branching outside
 
 
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Last time I went home I found a tasty new treat; my parents were munching on a curious Japanese bean by the name of edamame.

As far as I could tell, edamame is somewhat of a fad.  Microsoft Word thinks I’m trying to spell “examine,” if that is any indicator of its cultural relevance.  It certainly wasn’t a part of my world growing up, but it seems to be gradually steeping into my consciousness.  Bags of frozen edamame have started popping up in grocery stores, and I keep finding more and more recipes featuring the beans.  Still, I was a bit surprised to find them waiting for me in my parents’ kitchen seeing as my parents aren’t really foodies (they aren’t culinary backwards or living under a rock, but they aren’t food fashion victims following any and every culinary trend either).  It would seem that edamame might be making a transition from a flash-in-the-pan “it” entrée to a regular member of the everyday American meal plan. Why wouldn’t it though?  It is the rare combination of nutritiously guilt-free and addictively appetizing foodstuff.  Add the fact that it’s ridiculously simple to prepare and we have a definite contender for plate space.

Maybe I’m getting a bit ahead of myself;
 
 
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A recipe doesn’t need to be complicated to be rewarding and worth-while; some of the best are both simple to make and delicious to eat.  One such dish, a family favorite of mine, Corn Chowder Casserole makes an excellent holiday side dish.  Its ease in preparation and uncomplicated, comforting ingredients makes it appropriate for potlucks and other events requiring a lot of food for a large group of people.

I stole this particular preparation from my aunt (who traditionally pairs the dish with a “corn song,” the lyrics of which I will not repeat here).  Other recipes for corn chowder casserole exist, but I prefer this one because it can be made so effortlessly.  
 
 
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I’ve been cooking with garlic a lot lately, and it’s become a problem.  Garlic doesn’t pose any health complications, it’s actually been linked to boosted immune systems and reduced heart disease.  It isn’t the flavor either, garlic’s unique taste complements a variety of national cuisines and can punch up numerous bland dishes.  What makes garlic such a problematic little herb is its habit of lingering on the breath and body.  After some recent mincing left a garlicky odor on my fingers for what felt like days, I decided to do some research and solve this smelly predicament.

Before we really get into things, let’s talk about some garlic basics (in case there’s any confusion).  Garlic is an herb with origins in central Asia, and early traders spread the bulbs throughout the world.  Garlic is usually discussed in terms of “cloves,” which is just one single section of the fist-sized “head.”  This is an important distinction, don’t cook up a whole head of garlic (which usually contains a dozen or more cloves) when a recipe calls for a clove.  Garlic bulbs grow underground, but they aren’t roots.  They’re actually swollen leaves the plant produces to store energy for the next growing period (this is also the case for garlic’s relative: the onion).  The name “garlic” comes from another botanical cousin:  the leek.  “Garlic” is Anglo-Saxon for “spear-leek” (garlic leaves are slim and blade-like, unlike the broader, fuller leaves of the leek).  When shopping, pick firm bulbs without sprouts.  Garlic keeps well, and bulbs can stay fresh for six months.  Refrigerated garlic might lose a little flavor, so it’s best to store it at room temperature.
 
 
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Photo courtesy of Joyosity on Flickr
Caramel is a fall favorite:  caramel apples, caramel corn, caramel candies – they all have a warm, seasonal glow.  Caramel is also very sticky and making this treat is an even messier ordeal.  Hot melting sugar covers spoons, pans, bowls, and anything else it comes it touches.  While I very much wanted to write about, and make, caramels, I also knew the process would be quite a struggle.

Like any civilized society, my apartment has a set of rules; laws if you will.  Chief amongst these is:  “No homemade caramel!”  It seemed like a good rule at the time, caramel is really hard to clean up, and there’s so much potential for disaster.   I’m on a quest, however, to break out of my comfort zone and explore my culinary world, and caramel is just that, an adventure.