Women in Food

Thank you all for coming out last night. At last tally, we collectively raised over $500 for Casa, Elizabeth Harris' long standing charity that supports Midwifery in Mexico. 

Also, thank you for bringing such incredible food. Of course the Women in Food are a tough group to cook for, but it was clear that everyone brought their love to each dish. 

Special thanks to Paula who took beautiful photos that immortalize the incredible spread. Here are some highlights from last night. You can see the rest of her photos at http://on.fb.me/mbjFh3

In March, Women in Food lost one of its most valuable members. In addition to being a mother, wife, friend and neighbour, Elizabeth Harris was instrumental in Toronto's food movement, acting as market manager at Riverdale Farm and at The Evergreen Brickworks.  

One of the many causes that Elizabeth gave her passion and energy to was Canadians for CASA. CASA operates the only accredited school of professional midwifery in Mexico and is actively involved in the enhancement of midwifery services and eduction. Elizabeth held many dinners and cocktail parties to rally support to the cause.

To celebrate Elizabeth's life and legacy, Women in Food is hosting a Community Kitchen Fundraiser on June 14th in the Kitchen Classroom at Evergreen Brickworks. The dinner will happen between 6-9 and will be buffet style. The cost is $20 and all proceeds will go to Canadians for CASA.  

We are looking for 15 volunteers to help prepare a delightful Mexican meal. If you're available between 4-6 that day like to be part of the community kitchen, email Arlene Stein Arlene@evergreen.ca.

Also, please RSVP that you will be attending the event by contacting Arlene at Arlene@evergreen.ca

Turns out "Snowmaggedon" was a good thing for Women in Food.

We're gearing up for the rescheduled Women in Food Cookbooks, Cocktails and Cupcakes at OMG Baked Goodness February 16th at 7pm.

In addition to the original lineup, we've got more amazing authors of self-published books. The Three sisters (Betti, Eleni and Samatha) behind the award winning cookbook Three Sisters Around the Greek Table will be part of the rescheduled Cookbooks, Cupcakes and Cocktails event. They'll talk a bit about the process of self publishing, and their books will be available for sale.

By the way, the book was deemed notable by two women in food; Lucy Waverman named it among her favourites (with honourable mention) from 2010. And, Signe Langford said "Following these recipes may be the only way to enjoy authentic greek food in Toronto, and leafing through the pages is to truly understand that Greek cuisine"

They'll be lots of insights into self-publishing cookbooks, oodles of bubbly and loads of cupcakes.

Be sure to mark your calendar with the new and improved date: Feb 16th, 7pm.

Price is $20 and includes cupcakes and bubbly.

Sistering is a vital Toronto organization serving low income, marginalized and homeless women. Their programs help women stabilize their situations and make choices to achieve safety, structure and quality of life.

Kitchen Sisters is an important fundraiser in support of Sistering's work. It will be hosted by an astounding lineup of women chefs who are contributing their combined talent to better women's lives; Marion Kane, Lynn Crawford, Donna Dooher and many, many more chefs will be making amazing food happen at Mildred's Temple Kitchenon March 8th.

Tickets are $500 for a four course meal, and $1000 for the chef's table. 

Check out the Kitchen Sisters site or call 416-926-9762 X243 to book tickets or for more information 

Hi everyone. We'll we've all heard the news about the MONSTER storm coming our way tonight. Mother nature clearly isn't a foodie.

Rather than make you all trudge through snow to get to us, we've decided to cancel tomorrow night and reschedule our event at OMG. 

It looks like the new date will be Wednesday February16th at 7pm.

Stay tuned for updates. In the meantime, please stay warm and cozy.

February's a month when we can all use a little inspiration. So we're cooking up a great lineup for our next Women in Food event.

It's all happening Wednesday February 2nd at 7pm at the fabulous OMG Baked Goodness on Dundas West

In addition to the usual shmoozing and chit chat here's what will be happening.

Cookbooks: Two self published cookbook authors Susana Molinolo who put together Cupcakes for Haiti and Nancy Tong who compiled The Grove Community School Cookbook will talk about the process of self publishing cookbooks for charity.

They'll be joined by Mika Bareket, owner of The Good Egg ("a shop dedicated to those who like to eat) in Kensington market who will give us some insight into self publishing cookbooks from a retailer's point of view.

Their amazing cookbooks will be available for sale.

Cocktails: We'll have some happy, bubbly stuff to share and some lovely OMG made hors d'oeuvres to nibble on

Cupcakes: Practice cupcake decorating with Lesley Mattina owner of OMG whose cupcakes had one reviewer saying "OMFG, you have made a believer out of me."

There will be a nominal charge for the event TBD.

See you there.

Mildred's Temple Kitchen, Hypenotic + The Bait Shop are banding together to throw a fantastic party to support Movember and Prostate Cancer Canada.

I know we're women, but we all have men in our lives---brothers, fathers, boyfriends, husbands, co-workers, who are at risk of prostate cancer.

On November 24th, pay tribute to all the guys walking around with silly looking moustaches (their own kind of ribbon) by celebrating The Great Canadian Moustache; Louis Reil, Burton Cummings, Doug Henning, Lanny McDonald are iconic moustached men of the Great White North. We'll have art, t-shirts and goodies that pay tribute to these fellas all in support of this very worthy cause.

It's a foodie affair. Hope you'll come.

Buy your tickets here.

http://moustacheparty.eventbrite.com/

Call For Submissions

The Culinary Coquette
(Women Writers On Food )

The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by women writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Soul Food, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics,  addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.

Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com 
Please send document in an attached file and in the body of email in .doc or .rtf  format

Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.

Deadline for submissions Nov 15, 2010

Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University. She currently writes for Blade Magazine and maintains the blog theculinarycoquette.blogspot.com

Last night's Pecha Kucha Potluck featured an amazing cornucopia of fantastic foods. Two stand outs were from Susana Molinolo and Andrea Toole  --great cooks + also incredible bloggers. The gorgeous photos below were taken by Shayma Sadaat--another amazing blogger. 

Thanks all for a great night. Pecha highlights to follow soon.

Susana's To Die for Cheddar Onion Popovers 

Susana chose this recipe for Women in Food’s potluck, because everything in this recipe could be sourced locally.

 Here is the exact recipe as it appeared in House & Home, Aug ‘07, pg 115, Food Editor Jennifer Low

• 1 cup unbleached wheat flour
•  1/3 cup grated cheddar cheese, or other local firm cheese 
• 1 tsp salt
• 2 large eggs
• 1 cup milk (tepid)
• 1 tbsp melted butter
• 1 tbsp coarsely grated onion (it will be pulpy)
• 1 tsp maple syrup
• Preheat oven to 450F
• Butter 8 muffin tins
• In a large bowl, mix flour, grated cheese and salt In a separate bowl, mix eggs, milk, melted butter, grated onion and maple syrup
• Stir wet ingredients into dry until just mixed Fill greased muffin tins Bake about 20 minutes, or. until popovers are puffed and browned

Susana's notes: I always double or quadruple the ingredients because these are sooo tasty and everyone gobbles them up Always bake one or two minutes less than stated above, and when timer goes check if they are puffed and brown, if so, remove immediately as the bottoms will easily burn so be warned I bake in mini muffin tins, and they only need 10 minutes to bake

Andrea's Supreme-o Sesame Arame Broccoli Salad 

From Jae Steele's Ripe From Around Here. 

• 1/4 cup arame 1 medium bunch broccoli, chopped into bite-sized pieces (both florets and peeled stems, about 5 cups chopped)
• 2 tbsp tamari or shoyu soy sauce
• 2 tbsp toasted sesame oil
• 1 large clove garlic, pressed, or 1 tsp grated fresh ginger
• 1/2 tsp dulse powder or flakes (optional)  
• freshly ground black pepper, to taste
• 3 tbsp unhulled sesame seeds (brown or black)

Intro note from the cookbook: "Here's a quick and simple way to get some liver-loving broccoli and mineral-rich sea vegetables into your diet. It tastes great warm or cold. Serve over brown rice, maybe with some marinated and grilled tempeh or tofu, and some natural pickled ginger (avoid the stuff that's been dyed pink)."

• Fill a large saucepan fitted with a steamer basket with about 1 in/2.5cm of water. Cover and place on high heat.
• Place the arame in a small bowl and cover with water. Soak for about 10 minutes, until soft, then drain (discarding soaking water or saving it for soup stock).*
• When the water in the saucepan has come to a boil, add the chopped broccoli, cover again, and steam for 2-4 minutes, until tender. Remove from heat and transfer the broccoli to a large bowl.
• Combine the soy sauce, oil, garlic or ginger, dulse, and pepper in a small bowl. Pour the dressing over the broccoli. 5. Toss gently with the arame and sesame seeds and serve.
• Makes about 4 servings.

*I started pouring it down the drain before changing my mind and pouring it into the pot in which I was steaming the broccoli. I was either reusing the water or infusing more arame flavour into the salad (the latter being my theory). Or both.