Eggs in Purgatory because it's November on Suppertime!

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20151124_085242 This week on suppertime we cook a very simple yet satisfying meal. It can be a breakfast lunch or dinner or desert. And it's very good because it is November and people are busy and frantic and feeling hellish, yet so cold, and this quick one pot meal is warm and comforting.

Go ahead and jazz this sauce up. I like it super simple and garlicy with a small amount of spice but you just do what you want!

This recipe makes 4 poached eggs

1 can of whole or diced tomatoes

1/2 tsp or more ( go up by increments of 1/2 tsp for more spiceyness) of red pepper flakes

3 cloves of garlic, minced

4 eggs

mozza cheese

fresh basil

  • In a frying pan or pot, warm up about 2 tbsp of oil on low-medium heat
  • add garlic and chili flakes - over low heat, let these little buddies sizzle together
  • After about 5 minutes on low heat ( do not burn! ) add a can of tomatoes
  • add some salt and pepper
  • raise heat to about mediumish and let simmer for at least 15 minutes ( the longer the better)
  • raise heat to about medium high so the eggs don't drastically bring down the temperature
  • Once bubbling away on medium high, crack your eggs into the sauce
  • let bubble with the lid off for about 5 minutes
  • reduce heat to medium and put a lid over your eggs
  • depending how many eggs you are cooking, the times may vary. check back in about 5 minutes
  • once the eggs look close to your preferred doneness, add some slices of mozza or any cheese you have on top and put the lid back on to melt your cheese
  • top off with fresh basil and serve!
  • eat with toast! or for supper with noooodles! or desert, ice cream! just kidding

Listen to an Italian/hell/devil/fire/frantic inspired playlist!

 

[embed]https://www.mixcloud.com/suppertime/eggs-in-purgatory-fire-themed-music/[/embed]

 

 

 

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Bah-Humbug! (A Review of Theatre Northwest's New Show)

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There are numerous versions of Charles Dickens’ beloved tale “A Christmas Carol” out there. It’s a timeless story, really; we never tire of watching Ebenezer Screwed - I mean, Scrooge- get scared out of his mind by a couple of spirits until he understands the meaning of Christmas. Ah, joy. Recently I had the chance to watch Theatre Northwest’s brand-new spin on A Christmas Carol, adapted and directed by Heather Davies; I was not disappointed in the slightest.

The show starts out in the future, with Scrooge and his family and friends all gathered round on Christmas evening and ask Scrooge to regale them with the story of how he came to join them in their festivities. And so the adventure begins.

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It is charming, energetic, humorous at times; (“What’s that upon your cheek?” The Ghost of Christmas Past says when she watches Scrooge cry. “A pimple,” he replies dismissively, wiping it away.) and made my otherwise cold and deadened soul feel the full range of emotion over the course of two hours. It had everything I wanted in any rendition of the Christmas Carol and more; I loved the steampunk elements (a unique Theatre Northwest twist!), I loved the acting (some great local work), the singing (Christmas music sung well is my favourite), the special effects (they really did make it look magical), and the costumes (wardrobe department was very on point with the Ghosts).

I was so very impressed by the production; it was clear that an enormous amount of work was put into it. I recommend this show to anyone and everyone who loves the holidays (and if you don't love the holidays maybe this is just the thing you need.). If you think you’ve seen everything when it comes to this classic story, think again. Theatre Northwest delivers a fresh take, and I personally left the show humming “Joy to the World” under my breath, so that probably tells you what kind of mood it put me in.

The show runs until December 9 only, and tickets run out fast. I highly advise you to go to their website (theatrenorthwest.com) and book a ticket for you and your family/friends as soon as possible. This is one rendition of A Christmas Carol you definitely don’t want to miss!

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Celtic Fire Season 11 Episode 8

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Episode 5 of Season 11! Celtic Fire - CFUR's long-running Celtic music show is back with the start of the annual Countdown To Christmas. Christmas music gradually takes over the program every week until the week before Christmas.

On tonight's show: More from Mairi MacInnes, tunes from the Barra MacNeils, Daimh, Dominique Dodge, and more!

 

 

[embed]https://www.mixcloud.com/andrew-mcfayden/celtic-fire-season-11-episode-8-countdown-to-christmas-begins/[/embed]

Nostalgia - Nat-chyo! Grilled Cheese. Mixed CDs @ age15 this week on Suppertime

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Hi CFUR! This week on Suppertime we are diving into Jill's mixed cd's from when she was 15, celebrating nostalgia and cheese. "Party Hardy and Rock n Roll" - Hot Action Cop from the song Fever for The Flava

This week I was inspired by watching the movie "Boyhood". I liked it. It reminded me of being 15. So here are some samples from my age 15 collection. Also, grilled cheese was the first thing I learned to cook. And nachos were my favourite thing as a kid because my dad would make them. And I still love both. So here is a memory lane recipe. For a grilled NATCH-YO cheese.

Nacho-Grilled Cheese 

Left over taco meat or beans

Grated cheese

Fresh tomatoes, diced

1 or two nacho chips, crunched up

  • Butter 2 slices of bread
  • Fill the bread with the above ingredients
  • Grill on medium low heat for about 2.5 minutes on one side, flip, then about another minute on the other side
  • Eat with salsa and sour cream!
  • Yummmm

 

 

[embed]https://www.mixcloud.com/suppertime/nostalgia-natch-yo-grilled-cheese-mixed-cds-at-15/[/embed]

Who likes Pierogi? Suppertime Pierogi party! With special guests...

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It's a crazy Pierogi party! Everybaady polka now one two three four!!! Suppertime hosts interviews with Alycia Mutual and  Alice and Karl Domes telling tales about their Ukraine roots in generations of pierogi festivus and family feasting.

This week suppertime featured Alycia's grandmother Lucy's pierogi recipe. Lucy is a is a trail blazing spirited pioneer, who in the 1940's studied bio-chem and played varsity basketball, while making hundred's of pierogies and pies on her Ukrainian family's farm near Edmonton. Lucy remains an active pierogi prodigy, turning out scrumptious little dough pillows while listening to Hawaiin hero  Israel "IS" Kamakawiw'oole serenade humid skies and sunny rainbows. Go Lucy Go!

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Also on the show, Karl Domes of CFUR's Yellowhead and his wonderful mother Alice. Alice reminisces about growing up in Oakburn Manitoba in a small farming community with her Ukraine family and friends. She remembers making pierogies for her mother's restaurant, then blowing off steam at the hall dances featuring the critically acclaimed Canadian Ukrainian musicians Pete Lamb and the D-Drifters!

This show was a riot. So much pierogi fun and nostalgia and culture. Plus lots of tasting. Alice brought in some potato dill pierogies and butter tarts. Karl brought his home-made sauerkraut. Life is good.

Here is a pierogi dough recipe with sauerkraut filling. Check the web for lots of other fillings, ask your family or friends, or make up a new filling yourself! 

Homemade pierogi dough for 100-150 pierogies (compliments of Lucy):

4-5 cups of flour

1 3/4 warm cups water

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1 egg

1 tsp salt

dash of baking powder

2 tbs oil

Sauerkraut filling:

2 cups of sauerkraut

1 onion minced

10 mushrooms minced

Salt and pepper to taste

For the stovetop:

1 pot of lightly boiling water

  • Mix all of the dough ingredients in a bowl until a nice ball forms
  • Blend well with your hands
  • Cover and let sit for 30 minutes
  • While dough is sitting, make your sauerkraut filling
  • Add all ingredients to a frying pan with some oil and fry until golden brown
  • Work with only one handful of dough at a time, so the dough does not dry out. Take a handful of dough and use a rolling pin or wine bottle to roll about as thin as about your finger nail. Or about 1-2 mm thick.
  • Use a tuna can or something about that size to cut circles of dough
  • You are ready to fill your pierogi dough circles!
  • Take a spoonful of the sauerkraut filling and place in the middle of one of your dough circles
  • Fold the dough circle in half to form a crescent moon shape
  • Pinch the sides of the moon so that there is a nice seal and no cracks between dough
  • Drop into boiling water until the pierogi floats
  • Done!
  • If you want to eat now:
    • Fry in lots of butter and onions. Bacon too. Serve with sour cream.
  • If you want to save for later:
    • Freeze your pierogies. Create one row of pierogies than separate stacks of pierogies with wax paper. Once frozen, the pierogies do not need to be re-boiled. Only fried. In butter.

You did it! Congrats! 

To hear amazing Pierogi Music, Manitoban Ukraine Polka,  60's blues-rock Ukraine group Breakout, and modern Polish electro-pop duo The Dumplings...check out mixcloud.

[embed]https://www.mixcloud.com/suppertime/pierogi-party-special-guests-alycia-alice-and-karl/[/embed]

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