naramata-blend

A Julia Child Throw Down or 10 reasons to tackle a 21-page recipe with four ingredients

Julia Child was the rocket scientist equivalent in the cuisine world. Every ingredient, every step of every recipe was researched, tested, re-tested for, “those who like to cook and/or want to learn, as well as those who are experienced cooks, including professionals,” Julia said as she slaved for years on her cookbooks. “So we have to keep the dumb debutantes in mind, as all as those who know a lot…” (I land somewhere in the middle).

As you can see, I’m a bit of a Julia Child freak

Her biggest challenge was the French bread recipe that takes up 21 entire pages in Mastering the Art of French Cooking Volume Two. My throw down to you is to give it a whirl. Here’s why:

1.You need Mastering the Art of French Cooking Volume Two if you don’t already have it in your cookbook collection. You can’t claim to be into cooking without it.

2. You need a peel. It’s handy for pizza too.

3. Bricks are cheap.

4. Julia and her husband Paul spent more than a year to perfect a French bread recipe that could be duplicated at home with American ingredients. The couple used 284 pounds of flour to develop the master bread recipe in countless experimental batches.

5. French bread has these four ingredients: Flour, salt, yeast and water. Julia and Paul experimented with fresh and dried yeasts, various flour mixtures, rising times and trickiest of all, how to get moisture into the oven to simulate a French baker’s oven and to give it the right golden colour and crispness of French bread.

6. With the help of Professor Raymond Calvel, the head of the state run École Professionnelle de Meunerie in Paris, the world’s leading authority on French bread, they cracked the code. A brick in a pan filled with steaming water coupled with a pre-heated clay (or pizza) stone to cook the bread on were the winning techniques. Lucky me, with my new wood-fired oven, I just steam it up with a spray bottle and pop my loaves onto the hearth and no longer need the brick trick.

7. The directions in Mastering Vol. II are unbelievably detailed and include little sketches of exactly how to shape the loaves.

8. Julia and Paul did all the hard work and loaf burning for us. See my post…Things I lost in the fire…so we don’t have to. If you follow the supremely clear and detailed directions your loaves will turn out…perfectly.

9. You will get so cocky you might even make brioche.

10. What better way to honour Julia’s legacy than bringing out three, golden, fragrant, perfectly crusty loaves that are even better than boulangerie bread. You can do this even if you are a dumb debutant. Pretty good bragging rights re the 21-page recipe as well.

February 25, 2016 3

Crushed in Naramata

With bud break just around the corner in the Valley, here is a fast forward to the grape harvest on the Naramata Bench to remind us of the fruits of all the work beginning to happen in the vineyards.

(Reprinted with permission of The Calgary Herald, here is a story I wrote of my first harvest in the Okanagan.)

The Okanagan’s annual wine grape harvest requires spirit and stamina

By Elaine Davidson

Crush. It’s not just what they do to the grapes. Think about it: ideally, fresh fruit on the vine should be on its way to being a delightful alcoholic beverage all in the same day. This means working literally day and night, under lights, clad in rubber boots, wet, cold and stained purple.

At Township 7 Vineyards and Winery on B. C.’s Naramata Bench, assistant winemaker Stephanie Norton Minnick told me she only had about two days off last year between Oct. 4 and Nov. 7.

“Over the Thanksgiving weekend, I worked 42 hours, catching a few hours of sleep in my car,” she recalls.

She told me this after winemaker Bradley Cooper had hired me on as a part-time worker, but it might explain why he chose me just a few months before the grape harvest. He was clearly looking for help of any kind, and unfortunately the sort of burly guy with winery skills he was really looking for was making himself scarce.

Which is how, newly moved to Naramata from Calgary and surrounded by vineyards, I found myself marinating in my new carpe diem life in wine country.

Like many in the Okanagan, Township 7 is a relatively small winery (set up to produce about 7,000 cases a year) that uses every centimetre of space to make more wine (12,000 cases in 2008).

Crush is often a family affair…Winemaker Bradley Cooper calls in some extra hands

So how does crush work? First, tend the vineyard–seven acres of Merlot, Chardonnay, Gewurztraminer and Pinot Gris vines –for a year.

When grapes are ready, meaning they have achieved the perfect level of Brix (sugars, acids and pH), it’s time to handpick them.

De-stemmers, crushers and presses are set up in the morning, put through their paces for hours and cleaned every night.

Whites are then pressed and cold-settled overnight and racked to take the clear juice off the top and the solids filtered out, while reds head into the fermenters, where they have to be punched down three times a day, using a long stainless steel tool capped with a round plate. (The grape skins are punched into the liquid below to give the wine more flavour, colour and astringency.)

Either way, carefully selected yeasts are added (thrown) into the juice (called must).

So many fermenters are stuffed into the winery that some could only be reached for the punch-downs by walking a plank placed on the top. I declined this experience, although I am a good swimmer. When the reds reach the right Brix, they’re pressed.

Finally, reds and some whites are pumped into barrels; other whites are left to mature in steel tanks.

“Despite all of the stress and hugely long hours, you do think that each load of grapes that show up may be the champion ones that win you awards,” Cooper says. “It’s the time you find out if all the measuring, testing and the numbers mean anything.”

I learned a lot of things, like the winemaker’s mantra, “It takes a lot of beer to make good wine,” that working well together in a crew can be hugely rewarding, the crush smells good–and the purple stains eventually come off.

February 24, 2016 2

“Wilbur no longer worried about being killed, for he knew that Mr. Zuckerman would keep him as long as he lived.” Charlotte’s Web

Anthropomorphism? I don’t think so. Dudley the pig is definitely smiling in the sun on this spring-like day at Andy’s Animal Acres on the Naramata Bench.

I don’t blame them. If I was a critter I would want to live on Andréa Buyan’s little farm at 1154 Three Mile Road on the way to Naramata. I hesitate to call Andy’s a petting zoo. It’s more like animal nirvana. And it’s place for parents and children to learn respect for farm animals. “Kids spend so much time in the virtual world and there is such a disconnect between people and the source of their food that I feel I can help,” says Andy. Many of her charges are rescues, all like Wilbur will not end up on a dinner plate and she works with many young volunteers who find the experience therapeutic. Lots of wins there. The animals come first with opening hours limited to four at a time and lots of fresh air, sunshine and room to roam at the farm.

I was particularly taken with the chickens. I feel I should name this series of photographs: Portrait of a Rooster, one, two and three.

Andy learned her animal husbandry skills during a 10-year stint at Maplewood Farms in North Vancouver. She turned her property from weeds and dirt to home for more than 60 farm animals over a period of eight years, opening to the public in the spring of 2013. A labour of love, it costs her more than $900 a month to feed all the critters and insure her business. Then there are vet bills, heating lamps, equipment….and “constant, constant, constant labour.”

There are some great rewards though.

And a whole lot of love on the farm.

It’s all fun and games until a goat jumps on your back.

Opening again soon on weekends, you can find out more by calling 250-809-5122. I’ll leave you with a few more photos.

February 23, 2016 4

“The best of Vintage Erotica” or a weird segue to bears in my yard

220px-PaperbackCoverofBearbyMarianEngel

Of the terms in my header…”vintage” is by far the most disturbing. I wrote my university thesis about Marian Engel and her novel, Bear, which is now mouldering in some unforgotten corner of the Mount Allison University library. Vintage? Really?

Engel’s Bear, is outwardly a novel about a sexual relationship a woman has with a bear told in a pretty explicit way. Inwardly, according to my brilliant thesis, it’s about a recurring Canadian literature theme of our complex relationship with nature. Like all Canadians, when we get a bit messed up in our heads, we find some wilderness to sort out who really are and what matters the most.

The novel won the Governor General Award in 1976 and then sort of fell into obscurity. Along comes 50 Shades of Grey and voila, Bear is re-discovered and an imgur post about it went viral.

A blog reader sent me this link to a series of Bear covers re-imagined. I love this one by Kris Mukai…

sh_bear_small

By moving to Naramata I’m living that quintessential Canadian literature dream that began somewhere around 1852 with Susanna Moodie’s Roughing it in the Bush. I’ve found the nature I’ve always craved and in a full-circle, coincidental, ‘wee de wee de’ way, a ton of bears in the process, none of which I have gone near enough to touch let alone…

Our property is in the middle of a well-travelled bear super highway. On one side is a large treed acreage and on the other a creek that brings them down from higher country to look for food in late summer and fall.

Here is a small selection of the many photos I’ve taken in our yard.

Mum climbed a tree to coax her cubs down when they got too scared

We saw this guy with the burrs almost every day last fall on our wildlife cam

I was talking on the phone on the deck when I felt eyes burning into the back of my head.

February 22, 2016 0

From the marge of Lake Lebarge to Via del Parione

I can picture my dad with a whisky in one hand and this tiny book in his other large hand giving us an oration of Robert Service’s infamous poem, The Cremation of Sam McGee. Wickedly humours, dad could recite most of tale by heart. It’s the story of the cremation of a prospector who freezes to death near Lake Laberge, Yukon, Canada, as told by the man who cremates him.

This very rare miniature book contains two poems: The Law of the Yukon and my dad’s favourite, The Cremation of Sam McGee. Once listed on ebay for $450 US, the book measure only 2″ by 1.5″ and was published in Toronto by William Briggs in 1913. Here is a link to the seriously fun short poem that is a Canadian classic.

Dad’s big hands coupled with the accompanying libations finally took a minor toll on the little volume. When I inherited it, several pages had come loose. This is how it ended up in the hands of a master bookbinder at Alberto Cozzi, Antico Laboratorio Artigianale at 35 Via del Parione near the banks of the Arno River, (across the street from an amazing coffee shop), in Florence, Italy.

If this well-known, fourth-generation bookbinder and restorer couldn’t fix my treasure, no one could. Stumbling through with my English and bad Italian and their Italian and bad English, we came to an agreement that they would try to fix the book, the project made challenging by its size. It would be ready in three days, just before we were to leave Florence for Venice. Bene. Molte grazie.

Success. They used Japanese rice paper for the new front piece and the book is as a good as new. With more Italian and bad English they asked if the book was meant to be funny. They read it! Perfect.

This 1976 stamp, just about the same size as the book, was tucked inside by my dad or mum.

“And there sat Sam, looking cool and calm, in the heart of furnace roar; And he wore a smile you could see a mile, and he said: ‘Please close that door. It’s fine in here, but I greatly fear you’ll let in the cold and storm — Since I left Plumtree, down in Tennessee, it’s the first time I’ve been warm.”

Cheers dad. Thanks for the book.

February 21, 2016 2

Me and Big Blue Bobby McGee

I could have happily taken home all of these

It is in no way an exaggeration to say my heart beat faster and the hair on the back of my neck stood up as we entered the gates to the Ardingly Antiques & Collectors Fair last summer in England. For a Canadian, antique collecting in a country where “stuff” is so much older than can be found at home, just doesn’t get any better. In a spirit of show, don’t tell, here are some of the treasures encountered in its upwards of 1,700 stalls.

No, none of this collectable animal taxidermy came home with me although the little boar was tempting and cute (but sold). The dog in the case was pretty weird. It’s a rare breed but…

The birdcage in the reflection was really beautiful too

I wish had brought both of these mirrors home. One of my biggest left-behind regrets. I didn’t even ask their price.

Located in Southern England, 90-minutes away from Dover ferries, the annual fair attracts many exhibitors from Europe and the variety was pretty astounding. The prices were reasonable too.

It’s hard to get a sense of how big this chandelier was. You would need a big, fancy room to house it.

I like his hat.

This is right up my alley as I collect kitchenalia.

So many treasures. Such a small suitcase.

These came home with me: skates (who needs those in England anyway), trug, garden signs and my prized possession…the straw boater that came in its original Harrods’ box to add to my hat collection. I think I paid about 20 pounds for it. I love it that the owner’s name is on the inside hat brim…”B.W.G. Massey”. I hope he isn’t still looking for it.

This? did not come home with me.

I dream of returning and filling a shipping container. Big Blue Bobby McGee would look pretty darn awesome in my garden or maybe as a greeter in the tree fort. Maybe the English Channel swim is just a ruse to get back to Ardingly?

Our lovely English relatives organized the outing which included a stop at a pub, of course.

IMG_4746_2

February 19, 2016 0

Bad naked

How can this, which is so beautiful it has a colour named after it…

…turn into this?

I saw the first robin in the yard today getting ready to nest and make its alien babies once again. This is last year’s hatch, conveniently located on our deck to make photography easy.

I mean really. Grow some feathers.

February 18, 2016 5

7 Swim stories almost as weird as Kevin Costner’s gills in Waterworld

1. S.S. Eating Disorder

In the swim zone with thoughts drifting in and out like a slow moving current, I pass a sail boat anchored in the bay at Manitou in Naramata. I casually note the vessel’s name and swim on. “Mmmm, odd name for a boat…The Bulimia.” After a day of reflection I make it my mission to swim closer to The Bulimia for a confirmation check of the unusual name. “The Bohemia”…makes more sense.

2. Cats and Rats and Elephants

A swim alongside ducks is pretty common here. We note each other’s presence and do our thing. An eagle flying over and making off with a duckling a foot away is not as common. Despite the mother’s efforts to shield her remaining fuzzy kids, the eagle made a second pass and then there were five. Circle of life right?

Swimming on a hot day at Manitou can bring other hot creatures to the beach for a dip. It’s not uncommon to see horses wading out from the dog beach for a paddle around. No eagle worries there.

Weirdest of all. A woman arrives at the Penticton beach with cat in her arms. Both head out into the water for a short dip and the cat seems pretty OK about it. I stuck around to watch it being towelled off before they packed up and headed for home. The cat looked cooler and still pretty OK with it.

3. Sunnies

The summer of 2015 I could have opened a used sunglasses shop. I found six pairs of sunglasses on various long swims in the lake. Many were found beneath the buoy most used to anchor floaties filled with wobbly-pop drinking sun-tanners. My new Maui Jim’s retail for $269.00 US. The rhinestone beauties went to my sister-in-law. Another pair ended up back in the lake. Circle of life right?

OLYMPUS DIGITAL CAMERA — Ironman Canada start in Penticton

4. An argument for skin

Conventional wisdom is to hydrate well before the long day on an Ironman course and pee while swimming to save time before hopping on your bike. Never having practiced this, a tri friend gave it a go during the race. “No problem, made it happen. Then I started envisioning my body covered in pee and literally freaked out. I grabbed my zipper and peeled my wetsuit half off to rinse myself. It’s impossible to put back on in the water. Long, awkward swim.”

Another bud, Crazy Canuck team member Jaime put her wetsuit on for the first time on a 30-plus degree day. As my daughter aptly described wet suiting up as, “like putting on a dolphin,” a red-faced, sweating Jaime did the Ta Da dance after the epic struggle. “Hey Jaime, You know the zipper is supposed to be in the back right?”

5. Disturbia

Swimming blithely along, a search and rescue boat pulls alongside and attracts my attention. “We’re searching for the victim of a fatal boating accident. Please be aware of the search boats in the swim area.” As I answer, “OK, sure,” my thoughts go to the deep, weedy area I’m just entering. I’m not really worried about the boats.

6. Great balls of fish

Swimming in the ocean in the Kailua harbor in Kona, Hawaii is cool but for us Canadian shark-worriers…it’s a bit daunting. Imagine our surprise at coming upon a fish ball, or bait ball. It’s a large, teeming mass of fish that swim in a tightly-packed formation for less than 10 minutes in a kind of last-ditch measure to protect themselves from predators. Well at least the fish near the centre of the ball. “Mmmm fish ball… predators…sharks.” The experience notched up a level when a snorkeler emerged from the very centre of the ball beside Crazy Canucker, Al.

7. It who shall not be named

“I guess you know why I asked you to give me a call,” I said.

“I’m in,” says Chris.

“That was easy,” I say.

“What do you need me to to do?” Chris says.

The fifth member of the Crazy Canucks relay team making a bid to cross the English Channel this summer telepathically knew what the call was about and signed up without a qualm.

Well maybe a few qualms…”The swimming itself is perhaps not the challenge. It will be the weather conditions, the dark, seasickness and nerves. But it will be a blast!”

Chris spent summers at a cottage in the Gatineau hills of Quebec and swam down the lake with canoe escorts. He and his family still spend time at the lake and swims now circumvent the entire lake. A triathlete, he has raced in many events including numerous Iron distance races. He says, “In the past couple of years the ‘swim only’ bug has bitten and he has completed some four and five-kilometre open water races.

Making his home in Canmore, Chris will have no problem getting in some cold water training … once the ice on the mountain lakes melts in June.

February 17, 2016 0

This cider house rules

The Naramata Cider Company is making some magic. Miranda and Del Halladay have found a way to distill the essence of summer in this special part of Canada’s Okanagan Valley into a refreshing, sparkling drink best sipped resting in a hammock.

The couple who founded Elephant Island Winery in 1999 have been trialling cider since 2005 and felt ready to open the sister company in 2014 to get in on the ground floor of an exploding craft cider movement. The Naramata Cider Company is the first cidery on the Naramata Bench in British Columbia, so well known for its many wonderful wineries.

“Our craft ciders offer a richer, more diverse experience for visitors to the area,” says Miranda. “It allows us to create something else great from what we grow here. When you look down on Naramata you see a quilt made up of vineyards and orchards with all the pieces weaving into one another. We have added another agricultural element to that tapestry.”

She says the Naramata Cider Company is perfect fit with Naramata’s special status as a member community of Cittaslow International. Born from the slow food movement, Cittaslow’s main goal is to promote the philosophy of Slow Food to local communities and governments, applying the concepts of eco-gastronomy to everyday life.

Elephant Island’s cherry trees are being pruned today in the background in preparation for spring. The winery, overlooking Okanagan Lake, is home to Naramata Cider Company.

Made from either apples or pears, it tastes lovely. As I’m not a tasting expert, I’ll defer to someone who is. The Vancouver Sun’s noted wine critic Anthony Gismondi describes the Naramata Cider Company’s Dry Apple Cider Rest Easy as: “Effervescent with spicy, ginger, light floral, grassy cooked apple aromas. Dry, light, fresh style with good bubbles. Flavours are light with green apple and grass with a bit of lees. Elegant, but very simple…” He had me at effervescent.

Crushed, pressed and bottled in Naramata, the company produces dry pear cider, dry apple cider and cider maker’s (Del) select which was a limited production of apple meets blackberry this past season. Production is growing from 7,000 litres in June of 2015 to 20,000 litres beginning this April.

Some of those litres will be sold in single-serve bottles this year in addition to their current 750 ml bottles and others in a new type of recyclable keg made by Petainer.

Del explaining the benefits of these new kegs for the on-tap market

There are now about 25 licensed producers of cider and apple wine in British Columbia and half have been licensed in the past two years. What’s the big deal? It’s all about the craft that is going into making them, says Miranda. Gone are the days of sweet, syrupy “alcopop” so-call ciders that are made from concentrate with added sugar and artificial flavours. According to noted wine writer and critic John Schreiner, so much care goes into making these new craft ciders that they are as complex as wine. An added benefit is cider’s moderate alcohol content of seven per cent and the fact that they are gluten-free.

This tank, cooled by means of glycol, is where the bubbles happen. Pear cider is being injected with CO2 before its ready for filtering and bottling.

Miranda says the cider’s branding is a fun way to tell the story of Naramata.

For example, we have a peacock that calls Naramata Village home. “We love it…especially when it’s chasing the blue recycling truck down Robinson. Another reason to slow down and appreciate the joy.”

Castanet used my blog post. Check it out here.

February 16, 2016 0