Gastropost: Just Peachy - Summer crumble

 We are super lucky this summer since peach season has started early. Thanks to our super hot & sticky summer no doubt a direct cause of global warming. At least it's good for something - yes I'm looking on the bright and sarcastic side of things. This local array of fruit makes a delightful summer crumble which is easy as pie to make... well easier cause it's crumble - pies reliable & modest cousin. One of my all time favorite desserts that really needs no measuring, just love and a scoop of ice cream doesn't hurt either.

INGREDIENTS: 

peaches - rough chopped 

blueberries - whole 

yellow plums - rough chopped

honey or sugar or maple syrup for sweetening 

cardamom - a pinch 

cinnamon - a pinch 

salt - a pinch 

butter - handful chopped

flour - a few spoonfuls 

oats - a few handfuls 

love - as much as you can part with 

PREP: Pre heat oven to 350. 

FILLING: Chop fruits adding a few spoonfuls of something sweet to the fruit mixture, 2 spoonfuls of flour, pinch cardamom. Mix well.

TOPPING: Combine chopped butter, cinnamon, spoonful of flour, handful of oats & some more something sweet (few spoonfuls of honey is nice)

BAKE: Spread topping over filling and bake for 45 mins. 

SERVE: Warm with vanilla ice cream

ENJOY!

Gastropost: What does Canadian food mean to me? A refreshing clam beverage known as the Bloody Caesar

For my first Gastropost mission I'm going to tell you about an amazing cocktail that always makes me think of home. The iconic Bloody Caesar goes back to 1969 in Alberta, Calgary.  Restaurateur Walter Chell concocted this masterpiece in honour of a new Italian restaurant launch. The Caesar is said to be inspired by the famous Italian dish spaghetti alle vongole which in English means spaghetti and clams. Mmmm pasta & seafood. In the last 40 some odd years the Caesar has become one of Canada's most exclusive and beloved elixirs. It is virtually unknown by the rest of the world, which makes it a perfect candidate for my contribution to a Canadian food post. When I think of a bloody Caesar I think of summer, sitting up north at a cottage with good friends enjoying Ontario's beautiful weather. It's really one of the most perfect aperitifs since it is both both a drink and a snack. I've really kicked up this aspect of the cocktail in my version which uses the clamato juice to poach a stunning jumbo shrimp. Definitely the perfect garnish along side a pickled bean & some celery shavings.  Not too shabby for a pre dinner snack. I like to use the regular clamato juice and use my own spice blend of horseradish, Montreal steak spice, Frank's Red hot & worcestershire sauce of course.

INGREDIENTS:

Motts clamato juice

2 oz (frozen) vodka - your preference 

2 tbs fresh grated horseradish 

pinch Montreal streak spice - for the rim & to the drink as well 

splash of pickle, olive or bean "juice" 

dash of Franks red hot sauce 

lemon wedge - for garnish

lime wedge - for garnish

celery - shaved with a vegetable peeler 

raw jumbo zipper back shrimp - for garnish

Matt & Steve's "The Extreme Bean" - for garnish

TO POACH THE SHRIMP: Cut the spine of the shrimp to remove the shell leaving the tail behind. In a small pot bring a cup or so of clamato juice to the boil then turn off the heat. Place the raw shrimp in the liquid for 3-5 mins until they are firm and pink. Remove from the liquid & place in a small bowl in the fridge until ready to assemble your beverage.

This refreshing clam beverage beats out the bloody Mary any day! Try using the clamato poached shrimp in a salad with a citrus vinaigrette for a light tasty summer dinner. Chow for now!