Chocolate Fudge Sauce

It’s hot outside! Let’s make a super easy chocolate fudge sauce that transforms simple summer desserts. It is perfect on ice cream desserts, to garnish ice cream sandwishes, as a chocolate fondue, on cream puffs,… We made this recipe often growing up. We hope this recipe brings you many beautiful memories – as it did for us 🙂 

Cooking Video

Recipe

Chocolate Sauce dessert

Hot Chocolate Fudge Sauce

This hot chocolate fudge sauce is perfect to top ice cream and to use as chocolate fondue.

  • Prep Time 5 Minutes
  • Cook Time 8 Minutes
  • Total Time 13 Minutes
  • Makes 3/4 cup

Ingredients

  • 3 tbsp cocoa powder
  • 2 tbsp butter
  • 3/4 cup sugar
  • 2 tbsp corn syrup
  • 2 tsp vanilla
  • 1/4 cup hot water
  • pinch salt

Instructions

  1. Step #1: In a pot on low heat, melt the butter. Add the cocoa powder and combine. Add the sugar, corn syrup, vanilla, water and salt. Combine.
  2. Step #2: Bring to a light boil - stirring constantly. Cook on medium low heat 6 minutes uncovered and without whisking.
Environmental impact

Many Canadians are considering reducing their beef consumtion due to a variety of reason including: environmental impact and animal wellfair. 

click HERE for the recipe. 

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BBQ season

bison seabuckthorn mango olea

It is BBQ season! The May 13 2021 suvey from Angus Reid in collaboration with the agri-food analytics lab at Dalhousie University shows 92% of Canadians eat beef and 65% eat beef on a weekly basis.

In this blog we discuss 3 delicious and easy grilling toppings for beef & bison

  1. sea buckthorn mango salsa
  2. gremolata
  3. chimichurri
seabuckthorn mango olea

Sea buckthorn mango salsa

This salsa is easy, features many Saskatchewan products and the flavour combination will make you feel like a chef! Sea buckthorn is a berry harvested in Saskatchewan that has a tropical, slightly sour and tart flavour. 

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • sea buckthorn puree 2 tbsp
  • honey 1 tbsp
  • vegetable oil 2 tbsp
  • smoked chaabani oil (e.g. Olea brand) 1 tbsp
  • garlic powder 1/2 tsp
  • diced mango 1
  • minced chives 2 tbsp
  • sliced basil 2 tbsp
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl add the sea buckthorn puree, honey, grapeseed oil, smoked chaabani oil and garlic powder. Combine
  2. Step #2: Add the mango, chives and basil to the wet ingredients. Combine. Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.

Notes

Smoked chaabani oil can be substituted with chipotle oil.

Smoked dried chaabani oil can be purchased on Olea’s website here.

Solberry sea buckthorn puree can be purchased on their website here. 

gremolata

gremolata

Gremolata, a zesty Italian herb sauce that brightens steaks, fish and chicken. 

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • chopped parsley 1 cup
  • minced garlic 2 cloves
  • zest of 1 lemon
  • lemon juice 2 tsp
  • olive oil 1/2 cup
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl combine all the ingredients.
  2. Step #2: Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.
gremolata

gremolata

Gremolata, a zesty Italian herb sauce that brightens steaks, fish and chicken. 

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • chopped parsley 1 cup
  • minced garlic 2 cloves
  • zest of 1 lemon
  • lemon juice 2 tsp
  • olive oil 1/2 cup
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl combine all the ingredients.
  2. Step #2: Season to taste with salt and pepper. Combine. Serve on gilled beef or bison steak.
chimichurri

chimichurri

chimichurri is an Argentinean sauce similar to pesto. It is popular throughout South America. This version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper.

  • Prep Time 5 Minutes
  • Serves 4 People

Ingredients

  • fresh chopped parsley 1 cup
  • fresh oregano 2 tsp
  • minced garlic 3 cloves
  • red wine vinegar 2 tbsp
  • olive oil 1/2 cup
  • dried chili 1/2 tsp
  • salt & pepper to taste

Instructions

  1. Step #1: In a bowl combine all the ingredients.
  2. Step #2: Season to taste with salt and pepper. Combine. Serve.
Environmental impact

Many Canadians are considering reducing their beef consumtion due to a variety of reason including: environmental impact and animal wellfair. 

click HERE for the recipe. 

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Mother’s day brunch

This year, mother’s day may be celebrated differently than usually in many families. Brunch is a delicious and joyful way to start mother’s day. Even if we don’t live with our mother we can still prepare her a delicious brunch. 

Make your mother smile this mother’s day with a delicious home made brunch. 

Because mother’s day is synonymous with spring days the recipes we recommend are filled with spring colours! Think of the soft green of aspargus, the bright pink of radishes or the sunny yellow of eggs. 

We recommend 5 different menus to enjoy at home or to deliver to your mother:

  1. Sweet Menu 
  2. Healthy Menu 
  3. Casserole 
  4. Salad
  5. Pizza
Sweet Menu 

Pancakes
Makes 10-12 pancakes

Ingredients:

  • 1 1/3 cups flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp sugar
  • 1 egg
  • 1 1/4 cup milk
  • 3 tbsp melted butter
  • 1/2 tsp vanilla
  1. In a bowl add the flour, baking powder, salt and sugar. Combine.
  2. In a separate bowl add the egg, milk, melted butter and vanilla. Whisk.
  3. Add the dry ingredients to the dry ingredients and whisk until combined. 
  4. Drop 1/4 cup of the batter on a hot oiled pan. Cook the pancake until filled with bubbles and the under-surface is golden brown. Turn and brown the other side. Serve as hot as possible with whipped cream and berry sauce. 

Whipped cream
click HERE for the recipe. 

Saskatoon berry sauce

  • 4 cups saskatoon berries
  • 1 cup water
  • 1/2 cup sugar
  • 1/3 cup orange juice
  • 2 tsp cornstarch
  1. In a pot on medium heat, add the berries, water and sugar. Bring to a light boil. Let simmer, stiring regularly, for 15 minutes.
  2. In a small bowl combine the orange juice and cornstarch.
  3. Add the cornstarch mix to the berries. Combine and let simmer 5 minutes. Serve on pancakes or ice cream.

Strawberry sauce
click HERE for the recipe. 

Healthy Menu 

 This breakfast bowl is filled with layers of flavours: fresh fruits, chia pudding, quinoa, maple syrup, cinamon. It is the perfect easy breakfast packed in 1 bowl. This antioxidant rich bowl will power you through the day. You can even make it the night before to fully enjoy mother’s day morning.  

click HERE for the recipe. 

Casserole 

This green egg and ham casserole is the perfect springtime breakfast. This easy recipe fits in a 13×9″ pan. 

click HERE for the recipe. 

Salad

Nicoise salad is often paired with seafood and celebrates fresh seasonal produce. It is a delicious way to celebrate Mother’s day and enjoy fresh spring vegetables. 

click HERE for the recipe. 

Pizza

This delicious breakfast pizza is comforting and filled with flavours. This pizza features artichokes, proscuitto, tomatoes, eggs, parmesan and flavoured oil. 

click HERE for the recipe. 

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Soupe vide-frigo

Les prix alimentaires augmentent en 2021! L’augmentation prĂ©vue est la PLUS ÉLEVÉE en dollars jamais projetĂ©e par le Rapport sur les prix alimentaires Canadiens.

Cette soupe vide-frido est une recette facile pour réduire les coûts alimentaires et le gaspillage alimentaire.

Dans ce blog, nous discutons:

  • Recette de soupe vide-frigo
  • Conseils de prĂ©paration de soupe
  • Recette de croĂ»tons
  • PrĂ©visions des prix alimentaires en 2021
  • Gaspillage alimentaires
Prévisions des prix alimentaires

Le Rapport sur les prix alimentaires Canadiens publiĂ© par l’UniversitĂ© Dalhousie et l’UniversitĂ© de Guelph prĂ©dit la plus forte augmentation en dollars de l’histoire du rapport. Une augmentation de 695 $ pour un total de 13 907 $ est le coĂ»t prĂ©vu de la nourriture d’une famille avec 2 adultes et 2 enfants – Ce montant ne comprend AUCUN service de restauration.

Gaspillage alimentaires

Le gaspillage alimentaire mĂ©nagers moyens est 309 lb par an – une valeur moyenne de 1 100 $!

Les déchets comestibles tout au long de la chaîne alimentaire sont estimés à 11,2 millions de tonnes. Pour mieux comprendre la quantité de nourriture que cela représente, nous devons la décomposer. 11,2 millions de tonnes de nourriture suffisent pour nourrir TOUS les Canadiens pendant 4,9 mois!

Que pouvons-nous faire?

En plat principal, en entrĂ©e ou en accompagnement, les soupes peuvent transformer les restes et les lĂ©gumes moins appĂ©tissants en de nouveaux plats savoureux. C’est l’un des moyens les plus rapides, les plus simples et les plus dĂ©licieux d’utiliser les aliments de votre rĂ©frigĂ©rateur et votre garde-manger!

Soupe vide-frigo
Ingrédients
  • 1 oignon
  • 1 cuillère Ă  soupe de beurre ou d’huile vĂ©gĂ©tale
  • 5 tasses de lĂ©gumes mĂ©langĂ©s ou 1 seul lĂ©gume coupĂ© en tranches ou en quartiers (par exemple carottes, navet, courge, brocoli, chou-fleur, poireau)
  • 5 tasses de liquide de votre choix
  • Sel et poivre au goĂ»t
Préparation
  1. Dans une casserole, attendrir l’oignon dans le beurre. Ajoutez les lĂ©gumes et le bouillon. Porter Ă  Ă©bullition. Laisser mijoter environ 20 minutes.
  2. Facultatif – Dans un mĂ©langeur, rĂ©duisez la soupe en une purĂ©e onctueuse.  Saler et poivrer au goĂ»t,
Ingrédients facultatifs
Ingrédients facultatifs

Ajoutez ces ingrédients avec les légumes et le bouillon.

  • CroĂ»te de parmesan – retirer avant de mĂ©langer. Cela ajoutera de l’umami Ă  la soupe.
  • Pomme de terre, purĂ©e de pommes de terre, riz, grains cuits. Ajoutez environ 1 tasse. Cela Ă©paissira la soupe.
Idées de liquide

Vous pouvez inclure une combinaison de liquide.

  • eau
  • bouillon de lĂ©gumes
  • bouillon de poulet / boeuf
  • crème (1/2 tasse)
  • lait de coco (1/2 tasse)
  • jus d’orange ou de pomme (jusqu’Ă  1 tasse)
Fines herbes et / ou épices par type de légume

Ajoutez ces ingrédients avec les légumes et le bouillon.

  • LĂ©gumes orange
    • Cumin (1 c. Ă  thĂ©) gingembre (1 c. Ă  thĂ©)
    • Gingembre (1 c. Ă  thĂ©), curcuma (1/2 c. Ă  thĂ©), poivre (1/8 c. Ă thĂ©), cannelle (1/2 c. Ă  thĂ©), muscade (1/4 c. Ă  thĂ©)
    • Curry (1 c. Ă  thĂ©), curcuma (1 c. Ă  thĂ©), poivre (1/8 c. Ă  thĂ©), 1 citron (zeste et jus – ajouter quand la cuisson est terminĂ©e)
  • LĂ©gumes variĂ©s
    • Feuille de laurier (1), thym (1/2 c. Ă  thĂ©)
    • Origan (1 c. Ă  thĂ©), basilic (1 c. Ă  thĂ©)
    • Herbes de Provences  (2 c. Ă  thĂ©)
    • Herbes Italienne (2 c. Ă  thĂ©)
  • LĂ©gumes verts
    • Aneth (au goĂ»t), yogurt Grecque (au goĂ»t)
    • pesto (2 à 3 c. Ă  table)
Garnishes

Utilisez pour décorer la soupe.

  • CroĂ»tons – voir la recette ci-dessous
  • Herbes
  • Parmesan
  • Viande (bacon croustillant, restes de poulet, …)
  • Crème / yogourt Greque
  • Zeste de citron ou orange
  • Pesto
Conseils de préparation de la soupe

1. Pour rendre la soupe jolie, utilisez des lĂ©gumes de la mĂŞme couleur. Lorsque vous mĂ©langez tous les restes de lĂ©gumes pour une soupe, la soupe peut ĂŞtre un peu brune. Ă€ partir d’aujourd’hui, vos soupes vide-frigo seront vibrantes avec diffĂ©rentes combinaisons de couleurs.

  • Produits orange
    • patate douce, carottes, courges, potiron, poivrons, …
  • Produits verts
    • Brocoli, Ă©pinards, laitue, fenouil, poireaux, …
  • Produit neutre
    • pommes de terre, choux-fleurs, panais, rutabaga, pommes, …
    • Les produits neutres peuvent ĂŞtre ajoutĂ©s Ă  n’importe quelle soupe colorĂ©e ou peuvent ĂŞtre utilisĂ©s pour faire une soupe très lĂ©gèrement colorĂ©e.

2. Pour contrĂ´ler l’Ă©paisseur de votre soupe, vous pouvez retirer environ 1 tasse de bouillon avant de mĂ©langer et l’ajouter Ă  nouveau comme vous le souhaitez.

Recette de croûtons

Puisque nous faisons une soupe vide-frigo, autant doubler la rĂ©duction des dĂ©chets et faire des croĂ»tons avec du pain sec. Les croĂ»tons faits maison n’ont pas le mĂŞme goĂ»t que ceux achetĂ©s en magasin. Ils sont remplis de saveurs. PrĂ©parez-vous Ă  tomber amoureux des croĂ»tons!

Ingrédients
  • Reste de pain – environ 4 tasses
  • Huile – 1 cuillère Ă  soupe
    • par exemple: cameline, olive, huile de pĂ©pins de raisin, avocat
  • Fines herbes – 1 cuillère Ă  soupe
    • par exemple: Ă©pices italiennes, provence, basilic, origan.
  • Sel & poivre
Préparation
  • Chauffer le four Ă  375F.
  • Tapisser une plaque Ă  pâtisserie de papier sulfurisĂ© ou d’un tapis de cuisson en silicone.
  • Coupez le pain en cubes de 1/2 Ă  1 pouce. Placez les cubes de pain sur la plaque Ă  pâtisserie tapissĂ©e.
  • Versez l’huile sur le pain et ajoutez les fines herbes. Poivrez gĂ©nĂ©reusement et ajoutez une pincĂ©e de sel. MĂ©langez bien avec les mains et placez en une seule couche.
  • Cuire au four 15 minutes. Laisser refroidir.
Pourquoi des croûtons faits maison?
  • Les croĂ»tons faits maison coĂ»tent moins de la moitiĂ© du prix des croĂ»tons achetĂ©s en magasin et ont un bien meilleur goĂ»t.
  • La liste des ingrĂ©dients est simple et de haute qualitĂ©.
  • RĂ©duisez le gaspillage alimentaire en utilisant du pain qui aurait pu se retrouver Ă  la poubelle.
prévision des prix alimentaires au Canada

Le Rapport sur les prix alimentaires Canadiens publiĂ© par l’UniversitĂ© Dalhousie et l’UniversitĂ© de Guelph en collaboration avec l’UniversitĂ© de la Saskatchewan et l’UniversitĂ© de la Colombie-Britannique prĂ©dit la plus forte augmentation en dollars de l’histoire du rapport.

Les prévisions de prix alimentaires pour 2021 sont les suivantes:

Credit: https://cdn.dal.ca/content/dam/dalhousie/pdf/sites/agri-food/Food%20Price%20Report%202021-FR%20(December%201).pdf

Le rapport 2021 prévoit que les prix globaux des denrées alimentaires augmenteront de 3 à 5%.

Une augmentation de 695 $ pour un total de 13907 $ est prévu pour une famille avec ces membres:

  • un homme (31 Ă  50 ans)
  • une femme (âgĂ©e de 31 Ă  50 ans)
  • un garçon (de 14 Ă  18 ans)
  • une fille (de 9 Ă  13 ans)

Ce montant exclue complètement les services alimentaire.

DĂ©chets alimentaires
Gaspillage alimentaire ménager

Les dĂ©chets mĂ©nagers moyens sont de 309 lb / an de nourriture – une valeur moyenne de 1 100 $!

Gaspillage alimentaire tout au long de la chaîne alimentaire 

Au Canada, 58% des aliments produits sont gaspillĂ©s tout au long de la chaĂ®ne alimentaire, soit un total de 35,5 millions de tonnes. Cela comprend les aliments non comestibles comme les coquilles d’Ĺ“ufs et les os. Les dĂ©chets comestibles sur l’ensemble de la chaĂ®ne alimentaire sont estimĂ©s Ă  11,2 millions de tonnes.

Pour mieux comprendre la quantité de nourriture que représentent 11,2 millions de tonnes, nous devons la décomposer. Voici les maths:

  • Combien de nourriture cela reprĂ©sente-t-il par Canadien?
    • 11,2 millions de tonnes de nourriture / 37,6 millions de canadiens = 0,3 tonne / canadien
    • 1 tonne = 2000 livres
    • 0,3 tonne = 600 livres
  • Combien de temps faut-il pour manger cette quantitĂ© de nourriture?
    • Une personne mange en moyenne 4 livres par jour.
    • 600/4 = 150 jours de nourriture
    • 150 jours = 4,9 mois

Ces 11,2 millions de tonnes de nourriture suffisent pour nourrir chaque Canadien pendant 4,9 mois!

Gaspillage alimentaire dans le monde
  •  

Le gaspillage alimentaire est un problème mondial important Ă  l’Ă©chelle mondiale. Voici quelques chiffres pour mieux comprendre l’impact du gaspillage alimentaire:

  • 1/3 de la nourriture produite dans le monde est perdue ou jetĂ©e, soit environ 1,3 milliard de tonnes par an
  • Les denrĂ©es alimentaires produites mais non consommĂ©es inutilement occupent près de 1,4 milliard d’hectares de terres, soit la taille du Canada et de l’Inde combinĂ©s.
  • La production de toute cette nourriture perdue ou jetĂ©e nĂ©cessite environ 1/4 de toute l’eau utilisĂ©e dans l’agriculture chaque annĂ©e.
Références
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Reduce food cost & food waste with soup

Reduce food cost & food waste with soup

Food prices are going UP in 2021! The forecasted increase is the HIGHEST in dollar EVER projected by the Canada Food Price Report. 

This empty fridge soup is an easy way to reduce your food costs and your food waste.

In this blog we discuss

  • Empty fridge soup recipe
  • Soup preparation tips
  • Crouton recipe
  • Food price forecast
  • Food waste
Canada's food price forecast

Canada’s Food Price Report, published by Dalhousie University and the University of Guelph predicts the highest increase in dollars of the report’s history.  An increase of 695$ for a total of 13,907$ is the anticipated food cost of a family with 2 adults and 2 children – This amount DOES NOT include ANY food service. 

Food waste

The average household waste 309 lbs/year of food – worth on average 1,100$!

The comestible waste throughout the food chain is estimated at 11.2 million tons.  To better understand how much food that represents we need to break it down. 11.2 million tons of food is enough to feed ALL Canadian for 4.9 months!

What can we do?

As a starter, main course, side dish or as a sauce, soups can transform yesterday’s leftovers and less appetizing vegetables into tasty new dishes. It’s one of the fastest, easiest, and most delicious ways to use up the foods in your fridge and pantry!

 

Empty Fridge Soup
Ingredients
  • 1 Onion
  • 1 tbsp Butter or vegetable oil
  • 5 cups of mixed vegetables or 1 single vegetable cut into slices or quarters (e.g. carrots, turnip, squash, broccoli, cauliflower, leek)
  • 5 cups of liquid of your choice
  • Salt and pepper, to taste
Preparation
  1. In a saucepan, soften the onion in the butter. Add the vegetables and broth. Bring to a boil. Simmer for about 20 minutes.
  2. Optional – In a blender, reduce the soup to a smooth puree. Salt and pepper.
Optional ingredients
Optional soup ingredients

Add these ingredients with the vegetables and broth. 

  • Parmesan rind – remove before blending. It will add umami to the soup
  • Potato, mashed potatoes, rice, grains. Add about 1 cup. It will thicken the soup.
Soup liquid ideas

You can include a combinations of liquid.

  • water
  • vegetables broth
  • chicken/beef broth
  • cream (1/2 cup)
  • coconut milk (1/2 cup)
  • orange or apple juice (up to 1 cup)
Fine herbs &/or spices by vegetable type

Add these ingredients with the vegetables and broth.

  • Orange vegetables
    • Cumin (1 tsp) ginger (1 tsp)
    • Ginger (1 tsp), turmeric (1/2 tsp), pepper (1/8 tsp), cinnamon (1/2 tsp), nutmeg (1/4 tsp)
    • Curry (1 tsp), turmeric (1 tsp), pepper (1/8 tsp), 1 lemon (zest and juice add after the coup is cooked)
  • Varied vegetables
    • Bay leaf (1), thyme (1/2 tsp)
    • Oregano (1 tsp), basil (1 tsp)
    • Provence herbs (2 tsp)
    • Italian herbs (2 tsp)
  • Green vegetables
    • Dill (to taste), Greek yogurt (to taste)
    • pesto (2 to 3 tbsp)
Garnishes

Use to decorate the soup.

  • Croutons – see recipe below
  • Herbs
  • Parmesan 
  • Meat (crispy bacon, leftover chicken,…)
  • Cream / Greek yogurt
  • Lemon or orange zest
  • Pesto
Soup preparation tips

1. To make the soup pretty, use vegetables of the same color. When you mix all the leftover vegetables for a soup, the soup can be a little brown. From today, your soups will be vibrant with different color combinations. 

  • Orange produce
    • sweet potato, carrots, squash, pumpkin, bell peppers,…
  • Green produce
    • Broccoli, spinach, lettuce, fennel, leeks, …
  • Neutral produce
    • potatoes, cauliflowers, parsnips, rutabaga, apples,…
    • Neutral produce can be added to any colour soup or can be used to make a very lightly coloured soup. 

2. To control the thickness of your soup, you can remove about 1 cup of the broth before blending and add it back as desired.

 

Croutons recipe

Since we are making an “empty fridge soup” might as well double up on the waste reduction and make croutons with leftover or dried bread.  Home made croutons taste nothing like store bought ones. They are filled with layers of flavours. Get ready to fall in love with croutons!

Ingredients
  • Leftover bread – about 4 cups
  • Oil – 1 tbsp 
    • e.g. cameline, olive, grapeseed oil, avocado
  • Dried herbs of choice – 1 tbsp 
    • e.g: Italian spices, provence, basil, oregano.
  • Salt & pepper
Preparation

Preparation

  • Heat the oven to 375F. Line a baking sheet with parment paper or a silicon cooking mat.
  • Cut the bread in 1/2 to 1 inch cubes. Place the bread cubes on the lined baking sheet.
  • Drizzle the bread with oil, herbs, salt & pepper. 
  • Combine with your hands and place in a single layer.
  • Bake 15 minutes. Let cool.
Why homemade croutons?
  • Home made croutons cost lest than half the price of store bought ones and taste a lot better.
  • The ingredient list is simple and high quality.
  • Reduce food waste by using bread that may have ended up in the garbage. 
Canada's food price forecast

Canada’s Food Price Report, published by Dalhousie University and the University of Guelph predicts the highest increase in dollars of the report’s history. 

The 2021 food price forecast is as follows:

Credit: https://cdn.dal.ca/content/dam/dalhousie/pdf/sites/agri-food/Food%20Price%20Report%202021%20-%20EN%20(December%208).pdf

The 2021 report forecasts that overall food prices will increase 3 to 5%.

An increase of 695$ for a total of 13,907$ is the anticipated food cost of a family with these members:

  • a man (age 31–50)
  • a woman (age 31– 50)
  • a boy (age 14–18)
  • a girl (age 9–13)

This amount does not includes any food service expenses. 

Food Waste
Household food waste

The average household waste 309 lbs/year of food – worth on average 1,100$!

Food chain total waste

In Canada, 58% of the food produced is wasted throughout the food chain – a total of 35,5 million tons. This includes non comestible foods like eggshells and bones.  The comestible waste throughout the entire food chain is estimated at 11,2 million tons. 

To better understand how much food that 11,2 million tons represents we need to break it down. Here are the maths:

  • How much food is that per Canadian?
    • 11,2 millions tons of food/ 37.6 million canadians = 0.3 tons/Canadian
    • 1 ton = 2000 lbs
    • 0.3 tons = 600 lbs
  • How long does it take to eat this amount of food?
    • The average person eats 4 pounds a day.
    • 600/4 = 150 days of food
    • 150 days = 4.9 months

This 11,2 million tons of food is enough food to feed each Canadian for 4.9 months!

Global food waste
  •  

Food waste is an important global issue globally. Here are some numbers to better understand the impact of food waste:

  • 1/3 of the food produced in the world is lost or thrown away, equivalent to around 1.3 billion tonnes per year
  • Food produced but not consumed unnecessarily occupies nearly 1.4 billion hectares of land, which is the size of Canada and India combined.
  • Producing all this lost or discarded food requires about 1/4 of all the water used in agriculture each year.

sources:

Sources
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Cabane Ă  sucre maison

Sugar shack

You probably heard of sugar shacking, this mysterious springtime activity Canadians from Eastern provinces partake in every year. If you ever wondered what a Cabane Ă  Sucre (sugar shack) is all about, what really happens at these festive gatherings, and how to experience it DIY, read on.

The romance and nostalgia of sugar shacks is unmistakable. Traditional feasts, wood fires, maple taffy on fresh snow, sleigh rides, and energetic folk music are woven into the fabric of a northeastern Canadian springtime.When the sugary sap begins to flow during le temps des sucres, friends and families head to their local sugar shack for a day of family-friendly activities and a feast of maple-soaked delicacies designed for sharing at long communal tables.

Did you know?

Cabane Ă  sucre (sugar shack) is a small building built in a maple grove where maple products like maple syrup, maple butter and maple taffy are prepared.

Maple Taffy

Making your own maple taffy is super easy, fun and DELICIOUS!

What do I need?

  • maple syrup (about 1/2 cup for 4 people)
  • candy thermometer
  • metal spoon
  • pot
  • popscicle sticks
  • snow 

Preparation

  1. Place the maple syrup in a pot on medium heat. Stirting constently with a metal spoon, bring to 238F.
  2. As soon as the maple syrup reaches 238F, remove from the heat – the syrup will be bubbly. 
  3. Spoon the hot syrup in lines on the snow. Using a popscicle stick, turn the taffy on the stick.

An Indigenous tradition lives on

Settlers observed Indigenous making maple sugar every spring that would be used to get them through the tough winter months. The sugar was then broken down into slices or shaved directly over dishes.

The sugar shacks and maple syrup are of great importance in the cultural identity of Canadiams, it is to the Indigenous. 

An Iroquois legend describes the piercing of maple bark and the use of its sweet sap to cook game, which is said to be at the origin of the culinary tradition of cooking with maple. Maple syrup is so central to traditions,  the Ojibway also call the sugar season “maple moon” or “sugar month”, since it lasts 4 to 6 weeks, from March to April.

In the 17th century, the French, who began to have permanent installations in North America, in turn began to collect maple water. 

The romance and nostalgia of sugar shacks is unmistakable. Traditional feasts, wood fires, maple taffy on fresh snow, sleigh rides, and energetic folk music are woven into the fabric of a northeastern Canadian springtime.When the sugary sap begins to flow during le temps des sucres, friends and families head to their local sugar shack for a day of family-friendly activities and a feast of maple-soaked delicacies designed for sharing at long communal tables.

Bring the cabane Ă  sucre home

Come on a journey with us as we bring the cabane Ă  sucre home with rich, indulgent sugar shack feast recipes.

Did you know?

Canada accounts for 72% of the globe’s maple syrup output. QuĂ©bec produces 91% of Canadian maple syrup.

The traditional cabane Ă  sucre meal includes pea soup, thick-cut ham, sausage links, bacon, omelet, fried pork rinds called “oreilles de crisse,” roasted potatoes, pickles, pickled beets, baked beans, fresh-baked bread and, most importantly, lots of maple syrup. 

Maple syrup is central to sugar shack meals. It’s basically the law: Everything — we mean everything — on the table must be doused in sweet sticky maple syrup. That includes all the savoury items! Every dish either contains or is bathed in maple syrup: thick-cut ham, baked beans, sausages links, omelet, pancakes… Savoury dishes like: Pea soup and bacon rinds (colourfully known as oreilles de crisses) balance out this sweet extravagance. To cover your bases, you should probably stock up on a few bottles of maple syrup. Dessert is the pièce de rĂ©sistance of this feast. Traditional desserts include maple sugar pie, pouding chĂ´meur “poor man’s pudding” — a Depression-era sweet treat served warm and topped with vanilla ice cream. At the end of the meal, you always have a little room for maple taffy, poured warm on fresh snow.

Let’s break down the 3 main categories of food required for a truly traditional sugar shack meal.

Breakfast foods

Sugar shacks feature plates upon plates of everyone’s favourite breakfast foods.

Serve your guests the classics: 

Don’t forget to keep your guests happy with warm coffee and juices.

Salty foods

What goes better with sweet than salty? Nothing, that’s what! Supplement your breakfast spread with a few salty dishes. The traditional savoury dishes include:

The star of the show: Dessert

Sugar shack begins and ends with maple. Classic sugar shack desserts include:


La crème de la crème of any sugar shack experience is none-other than maple taffy “tire d’érable”. Kids and adults go crazy for the sticky, chilled delight that is maple taffy. No worries, it’s a lot easier to make than it looks!

What to do other than eating?

Other than eating, what creates a traditional sugar shack experience? That answer is simple… music! Nothing brings us to the romantic world of traditional shacks like folklore Quebec music. We created a spotify playlist to share with you the joyful soul of the Cabane à sucre tradition.

In Québec, many sugar shacks offer horse sleigh rides to visit the property, walk or hike in the woods, traditional music and dancing, petting zoos and snowshoeing. 

When we host our sugar shack meals we love to go for a walk around Wascana lake and dancing to traditional music.

Did you know?

Canada produced 13.2 million gallons of maple syrup in 2019 which contributes $750 million to Canada’s GDP

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Butter

In this blog we discuss

  • butter industry and demand
  • What is happening with our dairy products in Canada? #Buttergate
  • How to make butter at home
  • The seasonality of butter
  • Types of butter sold in stores
Butter industry and demand

The butter industry in Canada is estimated at $ 20 billion. According to the National Post, butter sales increased 21% in 2020.

Demand for butter is generally seasonal, increasing during the holidays and other festivities that require baking. The waves of the pandemic, however, have created a new kind of seasonality: sales of butter have increased during periods of containment. As people sought solace in baking and began to cook the vast majority of their meals at home, they turned to butter.

What is happening with our dairy? #buttergate

For months now, many Canadians have noticed that the quality of dairy products has changed: e.g. cheeses with a funny texture, butter that does not soften as much at room temperature, coffee milk that does not foam properly.

Apparently, since last summer, some dairy farmers have been giving their dairy cows energy supplements. One of these supplements contains a lot of palmitic acid or … palm oil. In other words, some producers feed their dairy cows palm oil or palmitic acids – one of the most dreaded food ingredients by humans. Palm oil not only has devastating effects on the environment but can also promote bad cholesterol – which increases cardiovascular risks.

The surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits.

The effects on human health of this important change in the diet of cows are not known. Sylvain Charlebois, director of the Laboratory of Agri-Food Analytical Sciences at Dalhousie University, goes so far as to say that he is extremely concerned about this change.

Some brands of butter seem to have retained the same quality. No one can say for sure which brands or products are affected by these supplements. Some companies are developing technology that will allow butter manufacturers to detect palmitic acids in the product they receive.

The recent surge in demand for butter is putting pressure on farmers. Mixing palm oil with cow feed boosts milk fat, weight, and profits. The vast majority of small producers prefer not to use their additives because they are concern about the impact on the milk’s quality. Most dairy farmers want the situation to end as soon as possible.

How to make butter at home

If you like high quality butters, you can buy cream from small local producers and make your own! This is a great pandemic project.

  • 2 cups good quality high fat whipping cream
  • 1/2 tsp. Salt (optional)
  1. Pour the cream into a bowl. With an electric whisk, whip the 35% cream with the salt (optional) at medium speed. After about 10 minutes, the cream will become lumpy, and a clear, whitish liquid will appear.
  2. Continue whisking gently for a few minutes, until the butter begins to form a ball around the beaters.
  3. Place a cheesecloth in a sieve. Place the sieve in a bowl to catch the buttermilk. Press the butter into the cotton cheese to remove the liquid.
    wash the butter to remove the remaining buttermilk. Rinse the butter in a bowl of VERY cold water. This rinses out any remaining whey which could make the butter rancid, and you can even use ice water if you want.
  4. Store the butter in an airtight container in the refrigerator. The butter will keep for up to a week.

Makes: about 3/4 cup

Cutured butter: Cultured butter has a complex flavour profile. To make cultured butter add 2 tbsp of high quality plain yogurt to the cream and combine. Let sit in a bowl covered at room temperature 8 to 24 hours before making the butter. You will know the cream is ready to use when you see small bubbles on the cream. Place the cream in the fridge about 1 hour before whipping it. After following these steps, follow the recipe above.

The seasonality of butter

Just as butter consumption depends on the seasons, so too is the butter itself.

Butter is the expression of what cows eat and their environment. The taste, color and texture of butter reflects its terroir (soil, topography and climate), the breed and the diet of the cows, its complex flavor is the result of more than 500 fatty acids and 400 compounds volatile.

In spring and early summer the butter is a darker yellow because cows eat grass at this time of year, which contains a high percentage of orange and yellow carotenes. The pasture is also filled with herbs and flowers, which gives the butter floral and herbaceous notes.In winter, the cow’s diet is supplemented with silage, so the butter is pale, more fatty, firmer and sweeter to the taste.

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Beurre

Dans ce blog on discute:

  • L’industrie et la demande du beurre.
  • Qu’est-ce qui se passe avec nos produits laitiers au Canada? #Buttergate
  • Comment faire du beurre Ă  la maison.
  • La saisonnalitĂ© du beurre.
  • Types de beurre vendus en magasin.
L'industrie et la demande du beurre

L’industrie du beurre au Canada est estimée à 20 milliards de dollars. Selon le National Post, les ventes de beurre ont augmenté de 21% en 2020. 

La demande de beurre est généralement saisonnière, augmentant pendant les vacances et autres festivités qui nécessitent une cuisson au four. Les vagues de la pandémie, cependant, ont créé un nouveau type de saisonnalité : les ventes de beurre ont augmenté pendant les périodes de confinement. Alors que les gens cherchaient du réconfort dans la pâtisserie et commençaient à cuisiner la grande majorité de leurs repas à la maison, ils se tournent vers le beurre.

Qu'est-ce qui se passe avec nos produits laitiers au Canada? #buttergate

Depuis des mois maintenant, de nombreux Canadiens remarquent que la qualité des produits laitiers change: e.g. fromages avec une drôle de texture, beurre qui ne ramollit pas autant à température ambiante, lait à café qui ne mousse plus comme il faut.

Pourquoi ? Certaines sources dans l’industrie laitière ont une nouvelle étonnante et dérangeante.

Apparemment, depuis l’étĂ© dernier, certains producteurs laitiers donnent des supplĂ©ments Ă  leurs vaches laitières. L’un de ces supplĂ©ments contient beaucoup d’acides palmitiques ou… d’huile de palme. Autrement dit, certains producteurs nourrissent leurs vaches laitières avec de l’huile de palme, l’un des ingrĂ©dients alimentaires les plus redoutĂ©s par les humains. L’huile de palme a non seulement des effets dĂ©vastateurs sur l’environnent mais peut aussi favoriser le mauvais cholestĂ©rol et augmenter les risques cardiovasculaires.

La forte hausse de la demande de beurre met de la pression sur les agriculteurs. Mélanger de l’huile de palme à la nourriture des vaches gonfle la matière grasse du lait, son poids, et les profits.

On ne connaît pas les effets sur la santé humaine de ce changement important dans l’alimentation des vaches. Sylvain Charlebois, directeur du laboratoire en sciences analytiques agroalimentaires de l’Université Dalhousie, va jusqu’à dire qu’il est extrêmement inquiet de ce changement.

Certaines marques de beurre semblent avoir conservées la même qualité. Personne ne peut affimer avec certitude quelles marques ou quels produits sont affectés par ces suppléments. Certaines entreprises développent présentement une technologie qui permettra aux fabricants de beurre de détecter les acides palmitiques dans le produit qu’ils reçoivent. 

Selon Marie-Josée Renaud (coordonnatrice de l’Union paysanne), la grande majorité des petits producteurs préfère ne pas utiliser ses additifs parce qu’ils questionnent la qualité du lait qui pourrait être altérée. La plupart des producteurs laitiers veule que la situation cesse le plus tôt possible.  

Comment faire du beurre Ă  la maison

Si vous aimez les beurres de haute qualitĂ©, vous pouvez acheter de la crème de petits producteurs locaux et crĂ©er le vĂ´tre! C’est un excellent projet en temps de pandĂ©mie.

  • 2 tasses de crème 33% ou 35% de bonne qualitĂ©
  • 1/2 c. Ă  thĂ© sel (optionnel)
  1. Versez la crème dans un bol. Avec un malaxeur électrique, fouettez la crème avec le sel (optionnel) à vitesse moyenne. Après environ 10 minutes, la crème deviendra grumeleuse, et un liquide blanchâtre apparaîtra (babeurre).
  2. Continuez de fouetter doucement quelques minutes, jusqu’Ă  ce que le beurre commence Ă  former une boule autour des batteurs.
  3. Placez un coton fromage dans un tamis. Placez le tamis dans un bol pour récuperer le babeurre. Pressez le beurre dans le cotton fromage pour bien retirer le liquide.
  4. Lavez le beurre pour enlever le babeurre restant. Rincez le beurre dans un bol d’eau très froide. Cela enlève le babeurre restant, ce qui pourrait rendre le beurre rance.
  5. Conservez le beurre dans un contenant hermĂ©tique au rĂ©frigĂ©rateur. Le beurre se conservera jusqu’Ă  une semaine.

Donne: environ 3/4 tasse

Beurre de culture: Le beurre de culture a un profil de saveur complexe. Pour faire du beurre de culture, ajoutez 2 cuillères à soupe de yogourt nature de haute qualité à la crème et mélangez. Laissez reposer dans un bol couvert à température ambiante (8 à 24 heures) avant de faire le beurre. Vous saurez que la crème est prête à être utilisée lorsque vous verrez de petites bulles sur la crème. Mettez la crème au réfrigérateur environ 1 heure avant de la fouetter. Après avoir completé ces étapes, suivez la recette ci-dessus.

La saisonnalité du beurre

Tout comme la consommation de beurre dépend des saisons, le beurre lui-même en dépend lui aussi.

Le beurre est l’expression de ce que les vaches mangent et de leur environment. Le goĂ»t, la couleur et la texture du beurre reflètent son terroir, la race et l’alimentation des vaches. La saveur complexe du beurre est le rĂ©sultat de plus de 500 acides gras et 400 composĂ©s volatils.

Au printemps et au dĂ©but de l’Ă©tĂ©, le beurre est d’un jaune plus foncĂ© parce que les vaches mangent de l’herbe qui contient un pourcentage Ă©levĂ© de carotènes. Le pâturage est rempli d’herbes et de fleurs, ce qui donne au beurre des notes florales et herbacĂ©es. En hiver, le rĂ©gime alimentaire de la vache est complĂ©tĂ© par de l’ensilage. Le beurre est pâle, plus gras, plus ferme et plus doux au goĂ»t.

Types de beurre vendus en magasin
BEURRE BARATTÉ

On retrouve le beurre baratté dans nos épiceries en blocs de 1 lb. C’est un beurre salé traditionnel obtenu par barattage de crème pasteurisée. Il est disponible en versions salé, non salé (doux) et demi-sel.

BEURRE DOUX

Est-ce que vous souhaitez un plus grand contrôle sur la quantité de sel que vous ajoutez à vos plats ? Le beurre doux est un bon choix. Il est identique au beurre baratté, mais il est fabriqué sans sel ajouté. Il perd toutefois sa fraîcheur plus rapidement que le beurre salé; utilisez-le rapidement.

BEURRE LÉGER

Le beurre léger est un bon choix si vous utilisez votre beurre froid, mais il est à éviter pour faire fondre sur des aliments chauds ou pour des recettes. C’est un beurre baratté traditionnel auquel on ajoute de l’eau et de l’air, ce qui fait que sa teneur en matière grasse est environ 25 % plus faible que le beurre régulier.

BEURRE DE CULTURE

Les beurres de culture sont légèrement plus acidulés et rappellent les saveurs de la crème fraîche. La différence se situe au niveau du processus de fabrication. Le beurre de culture est souvent fait à base de crème fraîche à laquelle on ajoute une culture bactérienne. C’est cet ajout qui attribue le goût si distinct au beurre de culture.

BEURRE AROMATISÉ

En ajoutant des aromates (ail, épices, herbes) à du beurre traditionnel, on obtient un beurre aromatisé. Il ajoute ses parfums aux aliments préparés, tout en conservant son goût crémeux de beurre.

BEURRE FOUETTÉ

Souvent servi dans les restaurants, le beurre fouetté est un beurre dans lequel on fouette de l’air pour obtenir une texture légère et molle. Le beurre fouetté ne peut être substitué au beurre régulier dans les recettes.

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Truffles

In this blog you will learn:

  • What are chocolate truffle
  • When and how they were invented
  • 3 chocolate truffle recipes
  • How to infuse cream for truffles
  • How to make a chocolate coating
  • Inspiration of flavour combination
What are chocolate truffles?

2 basic elements found in truffles

  • Ganache 
    • Chocolate
    • cream
    • butter
    • Flavour (vanilla, rum, spices)
    • salt (makes chocolate taste more like chocolate – just enhances the flavour)
    • Double the cream in the ganache to make chocolate fondu. 
  • Coating:
    • chocolate OR
    • cocoa powder OR
    • nuts
When & how chocolate truffles were invented

Chocolate truffles were invented durring a shortage of ingredients in December 1890. Louis Dufour, instead of resorting to dry fruits, as customary, created a new candy with available ingredients. 

The origins of the chocolate truffle is a great reminder: In times of hardship comes creativity.

Dark chocolate truffles recipe
  • 8 oz dark chocolate finely chopped
  • 2/3 cup 33% or 35% cream
  • 1 tbsp butter
  • 1 tbsp vanilla/alcohol
  • 1 pinch salt
  • 1/3 cup sifted cocoa powder
  •  
  1. In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream. See how to infuse the cream later in the blog.
  2. Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
  3. With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in cocoa powder (or coating of choice). See how to coat truffles with chocolate later in this blog. Store in a cool place. 
Semi-sweet chocolate truffles recipe
  • 5 oz semi-sweet chocolate cut in chunks
  • ½ cup 33% or 35% cream
  • 1 tbsp butter
  • 1 tbsp vanilla/alcohol
  • 1 pinch salt
  • 1/3 cup sifted cocoa powder
  •  
  1. In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream.
  2. Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
  3. With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in cocoa powder (or coating of choice). Store in a cool place. 
White chocolate truffles recipe
  • 5 oz white chocolate chocolate cut in chunks
  • ½ cup 33% or 35% cream
  • 1 tbsp butter
  • 1 tbsp vanilla/alcohol
  • 1 pinch salt
  • 1/3 cup sifted powdered sugar
  •  
  1. In a saucepan, heat the cream until it is simmering (almost boiling). At that temperature small bubbles appear on the cream.
  2. Remove from the heat, add the chocolate and stir until melted. If necessary, place the saucepan in a pan of simmering water and stir until the chocolate has completely melted. Add the vanilla (or alchool of choice) and stir to blend. Pour the mixture into a bowl. Refrigerate for about 2 hours – minimum 30 minutes.
  3. With a spoon, take about 1 tablespoon of ganache for each truffle and roll into a ball with your hands coated with cocoa powder. Roll the truffles in powdered sugar (or coating of choice). Store in a cool place. 
Chocolate Coating

For a more professional coating, you can used chocolate. To ensure a perfect craking chocolate, it is essential to temper the chocolate cover.   

Place a few inches of water in a pot on medium high. Bring the water to a simmer. Place a glass bowl on the pot ) the water should not touch the bottom of the bowl). Bring the chocolate to 50°C. Turn off the heat and let the chocolate cool to 27°C or 28°C. Turn the heat on medium again and bring the chocolate to 31°C. 

This temperature curve is essential to cristalize the chocolate and make a perfect chocolate coating. 

When the chocolate is ready,  place the trufle in the chocolate and pick it up with a fork. Place the truffle on a cooling rack. 

Infuse the cream in ganache

To add even more flavour to your truffle infuse your cream with the flavour of your choice.

We love infusing the cream with vanilla bean, lavender, rose, cinamon, cardamon, fresh herbs like mint, thyme, rosemary…

When making the ganache, bring the cream to a simmer. Turn off the heat, add your spice or other flavouring. Cover and let steap for 1 hour. Remove the flavouring with a strainer. Bring the cream back to a simmer and use to make the ganache. 

Flavour combination examples

White Chocolate

  • Lavender Honey (infuse the cream with lavendar, add 1 tbsp honey to the ganache, coat the truffle with white chocolate and decorate with lavendar)
  • Lemon ( add lemon zest to the ganache, coat with powder sugar)

Semi-sweet chocolate

  • Almond (use almond liquor in the genache and coat with chopped almond coating)

Dark-chocolate

  • Cardamom & orange (infuse the cream with 5 cardamom pods, use 1 tbsp orange liquor in the ganache), coat with cocoa powder
  • Rose & Raspberry (add 2 tbsp raspberry rose preserve in the ganache), cocoa powder and dry rose petal coating
Be creative

Have fun!

Come up with fun flavours to create an experience in the kitchen. If you aren’t sure if the flavour combination you’d like to try will work, google it!

Why Make Truffles

 

  • We use higher quality ingredients  and better support our health.
  • We can use local Saskatchewan products and support our producers and farmers.
  • Its super fast and simple
  • 6 ingredients (chocolate, cream, vanilla or alchool, butter, salt, cocoa powder)
  • Have fun and be creative with your flavours
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salad dressing

Why make dressing at home?
  • It only takes a few minutes & it’s easy.
  • It costs less We already have all the ingredients on hand. We use ingredients from the pantry.
  • We use higher quality ingredients  and better support our health.
  • We can use local Saskatchewan products and support our producers and farmers.

Win-win situation

  • For ourselves & our family
  • For our community
Why not buy it?
  • Salad dressings purchased are often loaded with preservatives, so they can last a long time on the shelves.
  • They often contain too much sugar. Often the sugars used are the least expensive, such as high fructose corn syrup and liquid sucrose.
  • The oils are often the cheap varieties, which are of poor quality, like transgenic soybean oil or corn oil 
  • Store-bought dressings also often contain artificial flavors, flavors and colors.
  • They contain unpronounceable ingredients that are best eliminated from our diet.
What is vinaigrette?

A dressing can have a very wide variety of ingredients, but in it usually contains 3 elements: Oil, an acidifier and an emulsifier (thickener).

  1. Oil:
    • Cameline oil (e.g. Three Farmers of Saskatoon)
    • Flavoured oil  (e.g. Oliv Tasting room of Moose Jaw)
    • olive oil
    • grapeseed oil
    • sunflower seed oil
    • nut oil
    • avocado oil
  2. Acidifier:
    • lemon/lime juive
    • balsamic vinegar (e.g. Oliv Tasting room of Moose Jaw)
    • apple cider vinegar
    • wine vinegar
    • rice vinegar
  3. emulsifier (thickener) – optional

For even more flavour we can add spices and other aromathe.

Many of these ingredients can be purchased online at theses Saskatchewan retailers.

Formula - 3:1

No matter what kind of oil or vinegar you prepare, the proportions are as follows:

  • 3 quantities of oil
  • 1 quantity of acidifier

In a mason jar, add the acidifier and salt / pepper. Close the cap and mix. Add oil and other ingredients to taste. Close the jar and shake vigorously until well blended.

You can keep the rest in the closed jar in the fridge for the next time. If there isn’t quite enough left for next time, no problem – save what you have, add a little oil and vinegar and stir again. The homemade vinaigrette will keep for several weeks in the fridge.

Local ingredients to discover

One of the largest mustard producers in the world is Saskatchewan. About 80% of Canadian mustard comes from Saskatchewan. Mustard is perfect for making a creamy dressing. It stabilizes the oil and vinegar emulsion – its creates a creamy effect and texture. For a sweeter flavor, add maple syrup or honey. I really like using Gravelbourg mustard made by Val Michaud de Gravelbourg. Their mustards are delicious and offer a variety of flavours.

It tastes nutty and adds a lot of flavor to dishes. Camelina oil is rich in omega 3. Several studies show that the proportion of fat in an oil is high (omega 3, 6, 9). The fats in camelina oil are balanced which allows for better absorption of good fats. Three farmers in Saskatoon make delicious camelina oil. This company is founded by two sisters: Natasha and Elysa – They make products with the crops of their father and his two friends – hence the three farmers. This company tells a great story of mutual help and a sense of community.

Flavoured oils and vinegar are superb to use in salad dressings. We like to use a small amount of flavoured oil combined with an unflavoured oil to adjust the strenght of the flavour as needed.

  • Example of oils: blood orange, rosemary, Italian herbs
  • Example of vinegar: fig, raspberry, smoke, cherry.

We love using Oliv Tasting Room‘s flavoured oils and vinegars. Oliv started in Moose Jaw. It is now a large company offering its products in 5 provinces across Canada

Recipe

With salad dressings, you can easily transform your salad into the perfect accompaniment to meals – no matter the flavor of your meal. Follow the 3: 1 formula and add the aromatics in the proportions of your choice.

The easiest
  • Olive oil, lemon juice, salt
Greek
  • Olive oil, lemon juice, lemon zest, Dijon mustard, garlic, Greek spice, salt & pepper
Herbes
  • Olive oil, balsamic vinegar, cider vinegar, garlic, Dijon mustard, fresh herb of your choice (dill, mint, oregano, parsley, basil)
Asiatique
  • Vegetable oil, toasted sesame oil, garlic, fresh ginger, rice vinegar, honey, salt & pepper
Franch
  • Olive oil, Dijon mustard, white wine vinegar, dried tarragon, set & pepper
Cajun
  • olive oil, cider vinegar, Cajun spice, Cajun mustard, honey, French shallot, rainfort, salt & pepper.
Dish with salad dressing

We can use salad dressing in many dishes:

  • Bowls
  • pizza ( as sauce)
  • salads
  • On grilled meats and fish

Pizza with roasted beet and onion, Parmesan, Italian sausage, pumpkin seed and arugula.

the pizza base sauce is a saskatoon berry and cherry vinaigrette.

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