A day in the life of dohhead

A Fergie Saturday...in November...

Fergie Saturday's are a busy time....If I don't arrive early enough, the staff and I ususally end up clambering all over each other getting things ready for Farmer's markets, 2 retail stores, catering functions, and any other requirement that might present themselves...It's all good, though...One probably has to have a few screws lose, to labtor in this type of business...It goes without saying...The month of December, leading up to, and culminating in  Christmas, is a wonderful time of year to be in Fergus....All the shop windows get decorated, the streetlamps receive additional accoutrements, there is a general festive air.....Everywhere to be had..The hunkering down for winter, has happened, and boots are readied, mitts stuffed in coat pockets, and toques are hung , at the ready, on the peg by the front door.  Enjoy the pre-Christmas fodder, as you get yet another glimpse into Fergie's fine foods, where  love of food is FIRST and FOREMOST.....That's why everything tastes the way it does.....Do check out our new store in ERIN, ONTARIO.....Meals to go, scrumptious and freshly prepared, fresh fish on the premises hand cut, and prepared, and of course Fergie's famous baked goodies:  Buttery buter tarts, 7 layer bars, killer date squares, fancy cookies, mousses, bavarians......DROOL!   Enjoy the pics...

The bosse's ginormous chocolate chip cookies.....

Butter tarts....By Penny.

Comely quiche.....

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 More mouth candy....

Fergie wreath...

Dohhead's "trunk full 'o goodies!"

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See ya next week foodniks! 

 

 

 

 

 

 

 

 

 

 

 

Chocolate sexaliciousness....Uhhuh....

One of the challenges in a new business is trying to manufacture items for sale, for the consumer, that they wish to consume....I would like to make all manner of exotic items, that only the few, and informed want to taste, and appreciate...That is silliness, most folks just want a good tasting piece 'o something in their hand, and a cuppa  joe. I can relate, I am, at times....One of those folks...Sometimes, though when it's just me and my imagination, and I am able to draw on past taste sensations, and experiences......I can let myself go.  Recently, on a trip to Quebec, I rediscovered a flavor in a tiny little spot, out in the middle of nowhere...I am sometimes inspired by events, the senses, and people. I love chocolate, especially dark chocolate, I'm sure this is no mystery. I believe chocolate is one the sexiest of all foods. It is mysterious, unctuous, smooth, pleasurable on the palate, and incredibly satisfying....When savored. That being said, I wanted to fashion a couple of desserts, that married some of my, and I believe your favorite flavors, in an individual dessert.  First I decided on a molded item, a Bavarian. A Bavarian is a mousse-type dessert incorporating cream, cream cheese and flavoring.....Your choice. I chose chocolate, and Orange flower water....An incredibly, light and fresh smelling aroma of an orange grove, after a hot, humid day.....Pure citrus perfume....(sigh). This was melded with the other ingredients to create a cheesecake -type consistency, then poured into acetate-lined molds..They are then chilled, and topped with dark chocolate Ganache, and a single raspberry (also, very sexy). They are an explosion of creamy, fragrant, smoothness and tangy oral pleasure as you lick your spoon...OOOOOHHH, BABY!  The second dessert item is even more dear to my heart, as some of the most incredibly special people to me, are chocoholics....Using my inspiration, of my "honey epiphany", I elaborated this mousse bombe: Dark bittersweet chocolate, cream, yolks, wildflower honey (with nose hints of violets, and field flowers.....Beautiful!). I also infused my liquid with some tahitian vanilla bean which marries itself soooo well with the dark, deep chocolate aspect.  The bakeshop had gotten quite warm, so by the time had come to finish the units, my whipped ganache was almost liquid-like (AAAARRRRGGGGHHHH!)....My boss had to suffer thru one of my "dohhead hissy fits", and I proceeded to rant about them "being not up to snuff, anf crappy etc". She, being a great boss, consoled me, and told me they looked beautiful.....That is just one of the reasons that I love to work with/for women!  Here is the good stuff, with plenty of chocolate smut.....Too good for words, good enough to savor on one's tongue, eyes closed, moaning softly,  coating  the inside of the mouth....Soothing, sexy and sensually gratifying chocoliciousness!!!

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The Bavarians.....Bavarian? They don't look very Teutonic now, do they?

The Mousse bombes.....Uber chocolatey, uber rich, uber satisfying.....

 

 

 

 

 

What to make when you don't know what to make.....

Today is a day I would like to forget.....It started out rather inauspiciously, but gradually plummeted like the Hindenberg's final voyage....Until I was beside myself....Everyone can relate, right?  When I have days such as this, I head for the kitchen , or the bakeshop...Where I am in control. I'm not a control freak, but sometimes life just gets a little out of hand...Mum came home earlier than I thought, I had gone for a rather lengthly stroll in the Guelph arboretum....A beautiful wooded area, owned by the university....One can walk for miles, and just try to forget about EVERYTHING!  Upon my return, a head popped up from the lazy boy.."Anthony, is that you?" Me, not knowing too many other folks with the key to my mom's front door responded, "uh, that would be me, Ma".  Supper needed to be cooked in a hurry....I was in no frame of mind to make anything...I headed for the fridge and found some locally made pork sausages, very lightly smoked, and nitrate free....Also some free range brown eggs....Frittata!   I nuked a sweet potato, and pan seared the chunks to get some color, and flavor.....The eggs (2 yolks, 7 whites) , were blended with some sour cream, garlic, onion , smoked paprika, salt and pepper, and some dry basil. I also aded some chopped Angus bacon from this morning...A couple chunks of white and orange old cheddar were grated onto the frittata.....I must admit, it made up for a really crappy day, especially when listening to Mum's approving grunts!   Here is the evidence, enjoy!  

 

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A friend in need, a friend in deed, (hopefully...INDEED).

A very old friend of mine's wife, recently sent me an invitation to a 50th birthday party , in his honor...It was to be an evening of recollecting, laughing and overall good cheer. I have mentioned this friend in my blog before. His , is the home where one always feels the warmth of true acceptance, and friendship....A home where "come as you are" is the RULE, Not the exception. A place where, no matter your status in life, your current emotional level, or even the amount of time you have not been in touch....Matters not.  This friend's door, and ultimately his heart, are always open.  I had the opportunity to spend a little time with this wonderful, true kindred spirit over the weekend. It was, typically another memorable occasion that I will archive along with all the other priceless  memories that I carry. I even had a chance to interract with his kids...Who , besides being the spitting image of him as adorable 4 year old twins, also mimic their father, to the point where EVEN the genes that transmit his sense of humor.....Are not lost on those sweet little tots..Bruce Ferguson, I love you old friend, and you make me a better person for having known you....I hope to be at many more celebrations such as the one last Friday.

A little Fergaliciousness from last Saturday...

I always like to reflect on the week past....Both visually, and mentally, always making notes to tweak this or that,  brown this a little more, use a little less sugar in this...etc.  Even though, personal life right now is all over the place, I am encouraged and reassured that what I have chosen to do....To follow my heart in my career.....Is bearing fruit. I have been blessed to have had opportunities to work in situations where I was given the freedom to envision, create and ultimately, I hope.....Perfect what I do.....Set the bar high, right?  That being said, I am submitting some photos of last Saturday's  activity in my current home, (which I hope to become rooted in for a long time!) Fergie's fine foods ....

I am blessed to have such an understanding and tolerant boss.....I am rather high maintenance, (what a surprise), and she is nothing short of a sweetheart with this dohhead!

The spoils , sweet and savory....

Twice baked and sinfully good, overstuffed taters....

 WW vegetarian pizza.....OMG....

How 'bout them apples, baby?  (the ones in the pies, dude)

A little apple-gingerbread turnover porn!  

Beef, oysters and some pearls (onions, that is....)

Sunday November 13......Half of the Guelph village by the Arboretum cooking dream team is in South Carolina......Leaving dohhead, holding the bag. Tonight , we had 2 new guests at our dinner table. Phyllis and Ron Simmons.....2 of the NICEST folks you will ever meet, married 63 years!  Still in love! Awesome...They have enough stories to tell to last a lifetime.....The other blessing, is Ron, as a foodie,  has made it his grail to sample as many classic dishes as possible....He is a very young 90, and a wonderful table guest, along with his lovely wife...The twinkle in their eyes, is palpable when they chide each other....It is priceless! I digress: NO surprise there, alas! It is another one of my vices....Last night's table fare : A beef "stewguignon", fresh duck egg fettucine, sauteed oyster mushrooms, and steamed asparagus with a lemon/goat butter nappage.... Alow me to elaborate on the "stewguignon".....Ideally, my plan was to brown my beef on Saturday nite, and   s  l  o  w.....cook it overnite, finishing it  off  in time for the early birds at 1730...I didn't have the proper oven roaster/braiser pan, so I realized I would have to do it stovetop.....not recommended for Bourguignon, as the simmering tends to break up the lovely , browned chunks of beef....Thus creating a very flavorful inbroglio, but not a perfect palette of the true dish....When in Rome....Here are some pics of the process...First one of the critical color components to a great ragout:  caramelized onions...It matters not what type, in this case sour pearl onions, made sweet with a little grain sugar and about 45 minutes on the stovetop......until they were almost chocolate brown and begging to be immersed with the beef....

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This little bugger, watched me raptly....With nary a sideglance ....Apparently "Bourguignon" is not in his vocabulary....Just yet, he does understand "whoo-whoo"...... Beaglespeak for "yeah, baby gimmee some 'o dat!

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Some footage of the simmer.....Why not, right? It's a blog about food, and it's my blog, so there.....

sauteeing Oyster mushrooms....What a perfume....

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 Some Fresh duck egg and basil pasta, that my amazing boss let me make at Fergie's....In exchange for sufficient noodlage to cover the family meal, Sunday eve.....I even had my favorite apprentice, Adrian, manning the pasta sheeter!

Cooked (3 mins), goat milk butter, and fresh parsley tossed...

The beautifully caramelized, and  warmly oozy....Pleurottes. What am aroma emanating from these fungi.....

  Nothing like a little goatsmilk butter and lemon to make humdrum steamed asparagus explode in your mouth!

The very casual "bouffay", A.K.A. before, and the very tasty reward post meal....

 

 

 

 

 

Nothing....But NOTHING........Beats cooking for the folks you love, and for the folks that love food.......For me anyways, and that's that.....

 

 

I would like to take this opportunity, (11-11-11) to salute our armed forces...Those in action, and those who laid down their lives, so that I, may say whatever I like, dream for my future, and live free....In the best country in the world..Without your sacrifices,  all of this is for nought.. I would also like to wish my brother in law, John Wolitarsky, and very happy birthday. He is every bit the hero, to his family, to his friends, and to me........I have shared many a fond memory with him, and am always amazed at his compassion, his love , his abilities and his thoughtfulness...I regularly tell his kids, my wonderful nephews and gorgeous niece, what a man their dad is, and what he has meant to me , in my life...I would aspire to be half the man you are , my brother, and I cherish our relationship, you are a true hero to me, I love you.....Have a wonderful birthday, my kindred spirit...

Sunday din-din in dohhead kitchen stadium...

I like Sundays.  Not because I am particularly devout, or sing in the choir, or have to spend all day in the lazyboy while Aaron Rodgers passes for 4 touchdowns, and runs for another......But because I get to cook the family dinner.  Thanks to all my little foodnik fans, I have often taken to digitally capturing the Sunday evening meal...My auntie Eleanor, who is a wonderful cook with an adventurous spirit, is omni present:  Either as a peer, when we do dinner at her place, or front and center in the bleachers when Mum entertains....This week's menu: Roasted stuffed pheasant, wild mushroom and cheese bread pudding, stuffed hickory grilled pork loin, and Whipped sweet potatoes.....Fall fare, at its best, yes? Here are the pics from the 2 hours or so I spent doing what I love, FOR those that I love....

 

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 Here she is prior to roasting...Before and after getting dressed...I think I like the pancetta lingerie, gives my imagination wings!

 The seasoned pork roasts, awaiting a hot Barbq, for their searing prior to panning...

 

 

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 The visual process for the wild mushroom bread pudding......Sauteeing pancetta, celery,shallots,wild dry mushroom mix, the water from the soaked mushrooms.....Cooled then added to some milk, eggs,salt and pepper, parika, garlic and onion powder and 3 kinds of cheese (your choice). The mixture is then poured over stale or dry bread, and allowed to soak for 1 hour or so.

 

 

 

 

 

   After searing, the roasts are placed in foil pans to cook for 30 minutes or so, on Medium low, with some hickory chips smoldering seductively in the background....Yeah baby, you know what I like...

Sweet baby Jane....Ain't you a sight for sore eyes, on your back with your.......Oops, sorry! The finished pheasant, 500 degrees for 15 minutes, remove Pancetta, 25 -30 minutes more, and she's good to go!

My finished pork loin roasts.....Smelling of hickory, and pork, and artichoke/citrus filling and just a hint of char on the outside.MMMMMMMMMMMMMMMMMMMMMMM!!!

Here's a shot of the 3 playing very nicely together...

 

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 Time to make the Gastrique; A sauce made with flavored vinegar, and an equal amount of sugar. To this I added chicken stock, salt a pepper to taste, and fresh raspberries. The sauce is strained, to remove all the pan cling-ons, and then pureed to break up the berries. The result is a sweet and sour ambrosia, that will coat your mouth with pure oral ecstasy! Fruit, meat juices, depth of flavor that will surprise you...

If in Guelph, Bouffay stayle is usually "de rigeur".  The pheasant presented with the roasted pork loin in the foreground.....The gastrique is napped onto the pieces of pheasant, just a bit is all that is needed....

The bread pudding was moist, and mushroomy, and cheesey with a hint of thyme.....The orange slices had a definite aroma and flavor all their own after having kept hydrated, our lovely bird of the day!

One last loving ogle at tonight's fare: Eat up my little foodniks, till next time.....

 

Some Saturday Fergie porn, Katey kake pops too!

More work than play today, so I'm a little thin on the visual feasting. However, Katey fashioned some adorable little cake pops, so I just thought I'd christen them in her honor! Here they be:

Oh, they're cute though, eh?

A bear claw:  Croissant dough, filled with a almond creme/cookie crumb mixture..It really tastes terrible!

Raspberry/chocolate filled pain briochee:  A lower fat version of a traditional brioche, twisted into a braid and loaf-panned....Utterly disgusting!

 Some crusty buns just crying out for the "Gabbagool".....

Now where's that teapot at?

My very generous employer, insisted tha I have a wee bit'o lunch, for I was feeling a bit peckish! She spares no expense......Tomorrow Pheasant, savory bread pudding, and stuffed pork loin.....

Of what is a hero made?

I  don't usually post on Tuesday mornings, because I haven't exactly been burning up the shop with my frenzied occupation. I thought I would just ask myself this question, be brutally honest, and then write a little tribute to someone I know.  I am not going to mention any names, the individual of whom I speak....will recognize my sentiment, and you , the reader I hope  will share in my appreciation and admiration for this Mom.  I am quite a fan of the MM networks, as most of us in the year 2011 probably are. It allows us to connect, re-connect, embellish , meet ....What have you. I had the privilege of reconnecting (via FB) with a former schoolmate. She was kind enough to accept my friend request (another dohhead reader, right!) and remark on the content of my blog. I was curious about what life had been like the last 30 years...it's been that long...One of my faults is that when I am in contact with my friends, I want to be so constantly, almost overbearingly....When we are out of touch (thanks to you , life), I am conspicuously distant...Not wanting to be, just am. As we caught up on our news I had planned to tell her all about my travels all over this continent, and what I'd done, my accomplishments blahblahblah, yadayadayada, you know typical male stuff!  She had this quiet way of listening, and I, who knows when I've blabbered on for long enough, gave her the floor...She told me about her children, and her folks, and her struggles and her victories. She told me about her ups and downs and her love of helping people achieve their dreams, at her own expense. She is in essence , an enabler, a nurturer, an encourager......Very uncommon in most men, very much more a trait in women. I was humbled by her complete lack of bitterness, and cynicism that should have been front and center....There was only this tremendous sense of optimism, and hopefulness that I found infectious and wondrous all at once.  I didn't feel sorry for her , but instead, I began to feel hope for her!   I remarked that how utterly insignificant my problems felt, not because they are no longer real, but because I too, now felt this sense of hopefulness...The essence of today's blog post is : I want to pay homage to my former schoolmate, and acknowledge her perseverance, her mettle and her wonderful cheerful spirit that defies all odds, and elevates her above what this insane world still tries to deliver on a daily basis...You are my heroine, I am humbled and honored to know you, and you inspire me, thank you sincerely, from my heart....