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        <title><![CDATA[Global Peasant]]></title>
        <link><![CDATA[http://www.metronews.ca/blog/240780]]></link>
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                      <title><![CDATA[strawberry pavlova]]></title>
                      <description><![CDATA[This fresh, summer Pavlova proved to be quite the party pleaser at a house party I attended last weekend. With so many of us hungering for summer to finally arrive, perhaps it was the glistening red encouragement of the first of the season’s fresh strawberries that brought about such a positive response. Like so many recipes that are popular today, no one knows who first created the Pavlova. “But the name and the recipes first began appearing soon after Russian prima ballerina, Anna Matveyevna Pavlova (1881-1931), toured both Australia and New Zealand in 1926 and Australia again in 1929. Anna Pavlova was considered the greatest ballerina of her time and her visit to New Zealand has been described as 'the chief event of 1926.' It was said 'She does not dance; she soars as though on wings.' From this you get the sense that this is a light, airy dessert.” &nbsp; Anna Matveyevna Pavlova- rumoured to be the name sake of this now famous, much enjoyed dessert. Strawberry Pavlova Meringue: 6 egg whites 1 cup + 2 tbsp white sugar 1 tsp red wine vinegar Preheat oven to 325* F. Line a cookie sheet with parchment paper. In a large bowl, whip the egg whites with an electric beater until satiny peaks form. Add the sugar and continue to beat until the meringue is stiff and shiny. Pour the meringue out onto the cookie sheet and spread out evenly into the shape of a circle, about 11-12” across. Be sure to shape the outer edges so that they are straight. Place in the oven, reduce the heat to 300* F and bake for one hour. Remove from the oven and allow to cool. When the meringue is completely cool, gently remove it from the cookie sheet and place it on a large, flat serving platter. Whipped Cream: 2 cups whipping cream 3 tbsp sugar 1 tsp vanilla extract Add all ingredients in a medium size bowl. Whip until soft and thick. Berries: 5 cups of fresh, washed strawberries, hulled and sliced ¼ cup sugar 1/3 c brandy Gently combine all 3 ingredients in a large bowl. Assembly: ½ cup slivered almonds, lightly toasted (garnish) Pour the whipped cream onto the meringue, spreading evenly and to the outer edges. Top with the berries and drizzle with any juice that may be at the bottom of the berry bowl. Sprinkle with slivered almonds. Slice and serve as you would any pie or cake. &nbsp;]]></description>
                      
                      <link>http://www.metronews.ca/calgary/blog/post/561647</link>
                      <author><![CDATA[]]></author>
                      <category><![CDATA[/Blog]]></category>
                      <keywords><![CDATA[strawberry pavlova, recipes, global peasant]]></keywords>
                      <pubDate>Thu, 24 Jun 2010 11:31:20 -0400</pubDate>
                      <author>Global Peasant</author>
                      <guid isPermaLink="true">http://www.metronews.ca/calgary/blog/post/561647</guid>
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                      <title><![CDATA[waldorf salad   blue cheese]]></title>
                      <description><![CDATA[When summer finally gets here, this salad will make for a fabulous picnic item. With the longest day of the year a mere 6 days away, here’s hoping for some warmer, brighter, al fresco dining weather. The apples in this recipe provide some sweetness, while the crunchy celery and meaty walnuts bring a slightly bitter contrast. If you are not a blue cheese fan, simply omit it from your version. Then pack it in your cooler along with some fresh bread, thirst quenching libations, plus any of your other favourite picnic nibblies……. grab a willing companion and head for the nearest beach, park, lake, backyard……. Waldorf Salad + Blue Cheese 2 red skinned apples, cored and thinly sliced 2 celery stalks, sliced 2 cups watercress, rinsed and dried ½ c walnuts Dressing: ¼ cup mayonnaise 1 tbsp Dijon mustard (smooth or grain) juice of ½ lemon 1 tbsp cold water salt + pepper to taste Garnish (optional) 2 heaping tbsp crumbled blue cheese. Add the salad ingredients to a medium size bowl. In a small dish mix together all dressing ingredients. Pour dressing (just enough to cover the salad- you may not need it all) over the salad and gently toss. Serve on 2 large plates. Garnish by sprinkling 1 tbsp of blue cheese on each salad.]]></description>
                      
                      <link>http://www.metronews.ca/calgary/blog/post/554386</link>
                      <author><![CDATA[]]></author>
                      <category><![CDATA[/Blog]]></category>
                      <keywords><![CDATA[recipes, waldorf salad + blue cheese, global peasant]]></keywords>
                      <pubDate>Wed, 16 Jun 2010 22:59:42 -0400</pubDate>
                      <author>Global Peasant</author>
                      <guid isPermaLink="true">http://www.metronews.ca/calgary/blog/post/554386</guid>
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                      <title><![CDATA[edible calendula flowers]]></title>
                      <description><![CDATA[This year's Calendula Flowers blooming in my garden. I must admit that I’m a girl who loves her bling, which is probably why I am so stoked that the calendula flowers in my veggie garden are finally starting to bloom. They don’t have any particular fragrance and their flavour is nothing to speak of, but their clipped petals scattered over a soon to be consumed menu item provide a confetti of vibrant orange and yellow that thrills me to no end. A member of the daisy family, the name Calendula stems from the Latin word kalendae , meaning first day of the month, presumably because pot marigolds are in bloom at the start of most months of the year. This is uncanny, as this year’s bumper crop began to sport its blossoms last Saturday, the 5th of June. As for its medicinal effects, calendula extracts have been found to have anti-viral, anti-genotoxic and anti-inflammatory properties. It is also used topically in tinctures to treat acne, reduce inflammation, control bleeding and to sooth irritated tissue and dermatitis. Thus far, I have enjoying this dynamic daisy strictly for its garnish factor. The Casesar Salad photo below is of a recipe from Day 95 of my 100 Day Raw Challenge last summer. See how much fun a salad can be? Other edible flowers that I enjoy are chive blossoms, nasturtiums and lavender blossoms..... but none quite so much as the calendula. &nbsp; Zingy Caesar Salad &nbsp; &nbsp; &nbsp;]]></description>
                      
                      <link>http://www.metronews.ca/calgary/blog/post/547292</link>
                      <author><![CDATA[]]></author>
                      <category><![CDATA[/Blog]]></category>
                      <keywords><![CDATA[edible calendula flowers, zingy caesar salad, recipes, global peasant]]></keywords>
                      <pubDate>Thu, 10 Jun 2010 02:24:17 -0400</pubDate>
                      <author>Global Peasant</author>
                      <guid isPermaLink="true">http://www.metronews.ca/calgary/blog/post/547292</guid>
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                      <title><![CDATA[b.c. spot prawn smoothie]]></title>
                      <description><![CDATA[Just kidding..... it's actually ' B.C. Spot Prawn Bisque '. I love it when nice boys bring me shell fish. Not only is there the initial meal to be enjoyed, but roasting the left over shells provides the decadent starting point for simmering up a pot of bisque. One year ago, it was my pal, Pedro who brought over fresh lobster to share. Of course, the ensuing preparation of a ' Lobster Bisque ' was inevitable. Sunday night, it was my new friend, Blaire who showed up at my door with a bag of still wiggling B.C. spot prawns. Their season is a short one (starts in May and lasts approximately 80 days), so get 'em while you can! Prawn Bisque Stock: heads and shells from 1 lb of prawns 2 1/2 litres cold water 1/2 onion, diced 1 celery stalk, diced 2 bay leaves 8 peppercorns Preheat oven to 300* F. Scatter prawn heads and shells onto a cookie sheet. Roast in oven for 30 minutes, stirring every 10 minutes. In a large pot, add shells, water and remaining ingredients. Bring to a boil and reduce to a simmer, continuing to simmer for 30 minutes. Strain stock, reserving the liquid and discarding the rest. Set stock aside. Bisque: 1 T olive oil 1/2 onion, diced 1 celery stalk, diced 1 carrot, peeled and diced 1 garlic clove, minced 2 roma tomatoes, diced 1 T butter 2 T flour 1 litre of prawn stock (approx) ½ t salt Fresh ground pepper 2 dashes of paprika 1 pinch of nutmeg 1 pinch of cayenne 1/2 cup half + half cream Bring a large pot to medium heat and add olive oil. Next add the onion and sauté for 3 minutes, stirring occasionally. Add celery and carrot, continuing to stir. Cook for another 5 minutes. Add garlic and cook for 1 minute. Melt in the butter and then sprinkle with flour. Stir for 1 minute. Stir in the tomatoes and cook for 1 more minute. Pour in the stock and bring to a boil. Reduce to a simmer. Add salt, pepper, nutmeg and cayenne. Continue to simmer for 25 minutes, stirring occasionally. Turn off the heat on the stove. Pour soup into a blender in batches, filling blender about 2/3 full each time. VERY IMPORTANT: Before blending, remove cap from inside of blender lid, leaving a hole exposed in the middle. Cover this hole with a tea towel (preferably one that is not your favourite, as it will get some soup splashed on it). The reason for this is to allow the hot steam to escape safely, so that you do not make a big mess and get a nasty burn. Strain blenderized soup through a sieve and return to pot. Stir in the cream. Serve immediately or allow to cool, refrigerate and serve later.]]></description>
                      
                      <link>http://www.metronews.ca/calgary/blog/post/541156</link>
                      <author><![CDATA[]]></author>
                      <category><![CDATA[/Blog]]></category>
                      <keywords><![CDATA[recipes, b.c. spotted prawn bisque, global peasant]]></keywords>
                      <pubDate>Thu, 03 Jun 2010 01:31:14 -0400</pubDate>
                      <author>Global Peasant</author>
                      <guid isPermaLink="true">http://www.metronews.ca/calgary/blog/post/541156</guid>
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                      <title><![CDATA[creme caramel]]></title>
                      <description><![CDATA[…..France's answer to baked custard. &quot;Creme caramel. A light egg custard that is baked in a caramel-lined mould in a water bath. After the custard is baked, it is chilled and then turned out of the mold....In Spain, it is called flan and in Italy, crema caramella.&quot; - The International Dictionary of Desserts, Pastries, and Confections - By Carole Bloom I think that it sounds best in Italian, but it tastes great in any language. Last Sunday was my first ever effort at making this dessert, though I've loved eating it for years. It's an easy one, I promise. It can even be made a day ahead and left to chill in the fridge until right before serving. And any leftovers should have no problem finding an appreciative diner. I garnished each serving with a mint leaf, but I think that a simple, colourful selection of the upcoming season's summer fruit and edible flowers could really elevate the presentation. Crème Caramel (Serves 4-6) Preheat oven to 325*. Place an 8” round or 4-6 small ramekins into a high sided pan baking dish. Caramel: To make the caramel, put 100 grams of sugar with a few drops of water in a small, heavy-based saucepan at high heat. As soon as the sides start to colour, lower the heat and swirl the pan around to distribute the heat. Watch the sugar closely as it can burn quickly. When the caramel is a deep gold, remove it from the heat and pour it into an 8” round or the ramekins. Set aside. Custard: 3 eggs ½ tsp vanilla 75 grams sugar 2 cups homo milk Heat the milk in a saucepan until almost boiling. In a bowl, whisk together the eggs, vanilla and sugar. Add a ladleful of the milk of the hot milk into the egg mixture and whisk to prevent from cooking. Slowly whisk in the rest of the milk, trying not to make too much froth. Strain the custard slowly into the round or ramekins. Add enough boiling water to the baking dish to about half way up the round or ramekins. Bake for 50-60 minutes, until the custard is set but still wobbly. Remove from the water bath and leave to cool. Cover with saran and refrigerate for at least a few hours, until well chilled. To Serve: 1 c whipping cream whipped with ½ tsp vanilla Gently loosen the side of the crème caramel with the back of a spoon or your fingers. Put a serving dish or dessert plates (for ramekins) over top, quickly flip upside down and give a light tap, until the pudding gently plops down. Serve with a dollop of fresh whipped cream and garnish with a mint leaf.]]></description>
                      
                      <link>http://www.metronews.ca/calgary/blog/post/535913</link>
                      <author><![CDATA[]]></author>
                      <category><![CDATA[/Blog]]></category>
                      <keywords><![CDATA[recipes, creme caramel, global peasant]]></keywords>
                      <pubDate>Thu, 27 May 2010 01:13:15 -0400</pubDate>
                      <author>Global Peasant</author>
                      <guid isPermaLink="true">http://www.metronews.ca/calgary/blog/post/535913</guid>
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                      <title><![CDATA[beet 'noodle' salad]]></title>
                      <description><![CDATA[Yesterday I rekindled an all but forgotten love affair with my vegetable spiral slicer . Normally I am not one for acquiring space hogging kitchen gadgetry- but this one is truly worthy of the storage real estate it occupies. It was during last summer’s 100 Day Raw Challenge that I first discovered this tool. It cuts carrots, beets, zucchini, turnips and so on into long noodles (think Grandma’s apple peeler), instantly turning any salad into a fiesta!. Beet ‘Noodle’ Salad (Serves 2 as a main course, or 4 as a side salad) 1 large beet, peeled and turned into ‘noodles’ 1 green onion, finely sliced 1 1/2 c green pea shoots 2 tbsp fresh dill, roughly chopped 1/3 c pumpkin seeds, lightly toasted Dressing: 2 tbsp extra virgin olive oil 2 tsp balsamic vinegar salt + pepper to taste Topping: 2 tbsp crumbled goat feta 2 fresh chive blossoms, trimmed from stem Assembly: In a medium size bowl combine all of the salad ingredients. Add the dressing ingredients. Toss and place on serving platter (or divide between 2 dinner plates). Sprinkle with goat feta and chive blossoms.]]></description>
                      
                      <link>http://www.metronews.ca/calgary/blog/post/530915</link>
                      <author><![CDATA[]]></author>
                      <category><![CDATA[/Blog]]></category>
                      <keywords><![CDATA[recipes, beet 'noodle' salad, global peasant]]></keywords>
                      <pubDate>Thu, 20 May 2010 11:29:55 -0400</pubDate>
                      <author>Global Peasant</author>
                      <guid isPermaLink="true">http://www.metronews.ca/calgary/blog/post/530915</guid>
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