Linda Garson
Comfort food for me has to be hot and satisfying – and it usually involves potatoes. On the few nights I stay home alone, my go-to dish is jacket potatoes with a variety of fillings: chilli, chicken Thai red curry, baked beans and cheese – I love them all and often play to create new fillings. For my traditional favourite, it has to be something we had at home when I was young – latkes! If we were lucky, then mum would have made them for us when we got back from Sunday school for lunch. They’d be very hot, crispy and we’d sprinkle them with sugar (that must be why my dentist tells me I have British teeth!) but not applesauce or sour cream. But I can enjoy that too!
Potato Latkes Serves 4-6
3 large baking potatoes peeled (about 675 g) 1 medium onion, peeled 60 mL (1/4 cup) flour with 5 mL (1 tsp) baking powder 15 mL (1 tsp) salt To taste pepper 2 eggs For frying Canola oil
1. Grate potatoes and onion so finely they are almost a pulp. Leave in a sieve to drain for 10 minutes. Put in a bowl and add remaining ingredients. 2. Heat 1cm deep oil in a heavy frying pan and when hot put in tablespoons of the mixture, flattening each latke with the back of a spoon. 3. Cook over steady moderate heat for about 3 or 4 minutes a side until a rich dark brown, then drain on crumpled paper towel.
Karen Miller
My all time favourite go-to food is spaghetti with simple homemade tomato sauce. It was the first recipe both my kids asked me to teach them how to make so they could make it for their friends. In a saucepan, heat a few tablespoons of olive oil, add thinly sliced garlic and watch. Flavour the oil - do not burn! Add 1 can good Roma tomatoes or sliced fresh tomatoes, and a good pinch of salt. Sauté tomatoes over medium low heat until softened - the smell should make you unable to wait any longer. While sauce is simmering, cook noodles al dente. Top noodles with sauce and add fresh basil leaves. Serve with freshly grated Parmesan cheese
Janine Trotta When my family is craving something warm, gooey and full of flavour - that won’t involve running out in the cold for ingredients - I always turn to quiche. Quiche is one of those creative dishes that works beautifully in getting rid of a hodgepodge of items in the fridge. This recipe is my favourite melange I’ve baked so far and takes very little time. The perfect complement to this decadent dish is a crisp glass of Oregon brewed Rogue Dead Guy Ale; the demijohn-style bottle adds a fun accent to the table.
Butternut Squash and Goat Cheese Quiche Crust: 240 mL (1 cup) whole wheat flour 5 mL (1 tsp) sea salt 60 mL (1/4 cup) extra virgin olive oil 60 mL (1/4 cup) iced water Filling: 240 mL (1 cup) butternut squash, cubed and roasted 5 eggs 1 Spanish onion chopped 60 mL (1/4 cup) goat cheese
46 • JANUARY/FEBRUARY 2013
1. In measuring cup, mix oil and water until thick. Add to flour and salt, mixing with fork. 2. Press into pie dish and preheat oven to 425º F. Place cubed squash and onion on crust. 3. Beat eggs well and pour over vegetables. Sprinkle with goat cheese, season, and bake for 30 minutes or until golden. Serve with hot sauce and lime.