Armstrong's Sister City

With March almost over, I was thinking that I best get the March 'Your Country News' column on here before it it time to post the April one lol.

It was fitting during Heritage Week that the museum had a display in their front window that featured Catherine O'Hare Schubert and her birthplace, Rathfriland, Northern Ireland - also Armstrong's Sister City.

I did a little research and it turns out contrary to what many of us believe, not all of Ireland celebrates St. Patrick's Day. But that didn't stop me from doing a little 'research' (okay mostly tasting) so that I could post a few new recipes to enjoy in honor of St.Patrick's Day.

Northern Ireland ( and Rathfriland) is very similar to our community - lots of farmland, livestock, produce and of course - dairy products. Many people swear that Irish Butter is the best worldwide and while I can't say that for a fact, I do know that the Irish cheese I have tasted is very good - almost as good as our local cheese.

Lá Fhéile Pádraig Sona Daoibh! Happy St.Patrick's Day!

Baked Irish Brie with Red Ale Caramel and Pecans
(Recipe from bibliocook.com (great Irish food blog)

3 tbsps. Red Ale (such as Crannog Red Branch Irish Ale)
Freshly ground black pepper
1 individual Cooleney brie, approx 200g (can substitute Terroir Mont Ida)
1/3 c. dark brown sugar
1/4 pecans, toasted and coarsely chopped

Preheat oven to 400°F/200°C

Put the brie in an ovenproof dish and cut a cross into the top of the rind. Put it into the oven and bake for 15-20 minutes until the cheese is soft and runny in the middle. Remove from the oven.

Meanwhile, put the sugar and ale into a heavy based saucepan and melt the sugar over a medium heat. Simmer for 4-5 minutes, until syrupy. Add the pecans and stir well. Add plenty of coarsely ground black pepper and remove from the heat.

Pull the cut rind back from the top of the warm cheese, pour the caramel sauce over and dive in!

Serve warm with warm crusty bread or cheese crackers, thin slices of pear or apple – and teaspoons.

Serves 4 polite people. Or 2 cheese lovers!

Parsnip, Apple & Onion Mash

2 large parsnips
1 tbsp oil
1 medium onion
1 tsp dried parsley
1 large cooking apple
2 tbsp butter
salt and pepper

Peel and chop the parsnips and boil in a saucepan of water until tender enough to mash.

Meanwhile finely chop the onion and soften in a frying pan with 1 tbsp of rapeseed oil and 1 tsp parsley for 10 minutes.

Meanwhile core the cooking apple and cut a groove around its middle through the skin then cook it in the microwave for 1 0r 2 minute blasts at a time until it collapses into a pulp that you easily scrape off the skin (takes 4 to 5 minutes depending on size).

Drain and mash the parsnip with the 2 tbsp butter and the softened onion. Stir in the cooked apple and season with salt and pepper.

Looking for local parsnips? Bellman Specialty Produce has beautiful ones - plus carrots and beets too! Check out the produce section at Askews Foods and don't forget to 'Shop Local First'!

It's February! 

Not only is February the month of love and roses thanks to St.Valentine, but it is also Heart & Stroke Month in Canada.

Did you know that in 2011, more than 66,000 Canadians died from heart disease or stroke. That’s one person every 7 minutes. By adopting some healthy behaviours, we can delay the onset of heart disease or stroke by as much as 14 years.

There are some great tools out there to help you in adopting healthy habits, including a fun new app available on the Heart & Stroke website, in partnership with Desjardins Insurance (thanks Celeste!). Check it out at www.heartandstroke.bc.ca – just look about halfway down the page ’30 Days to a Healthier Heart’.

Part of the healthy habits is healthy eating and I tried a recipe from the Heart & Stroke website that was really good. Not only is it healthy but it is fairly easy on the wallet too! Cabbage is much more affordable than cauliflower – and best of all, the leftovers made a great soup!

Cabbage, Potato & Mustard Roast

• 8 small potatoes, scrubbed and cubed
• 4 carrots (about 1 lb/ 500 g), coarsely chopped
• 2 onions, thinly sliced
• Quarter of a small cabbage (about 1 lb/500 g), coarsely chopped
• 2 tbsp (25 mL) canola oil
• 1/4 cup (50 mL) chopped fresh parsley
• 1 tbsp (15 mL) Italian seasoning
• 1 boneless sirloin tip beef roast, about 3 lb (1.5 kg)
• 2 cloves garlic, slivered
• 2 tbsp (25 mL) Dijon mustard
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 cup (250 mL) sodium reduced beef broth or water

In a roasting pan, combine potatoes, carrots, onions and cabbage. Drizzle with oil and sprinkle with parsley and Italian seasoning. Toss gently to combine; set aside.

Cut little slits all over the roast and tuck slivers of garlic into each. Heat a large non-stick skillet over medium-high heat. Place roast in skillet, until brown all over. Remove roast and pour in broth. Scrape up brown bits and pour broth over vegetables. Combine mustard and pepper and spread all over roast. Place roast onto vegetable mixture. Cover roasting pan with foil

Place roast in preheated 325 F (160 C) oven for about 2 hours or until meat thermometer inserted in centre of roast registers 150 F (65 C) for medium. Remove from oven and let rest for 15 minutes.

Reserve one third of the roast and 4 cups (1 L) of the vegetables for Cabbage and beef goulash (recipe below). Place remaining roast on cutting board and slice thinly. Serve with remaining vegetables.

Cabbage and beef goulash: Chop leftover beef roast into bite-size pieces and place in pot with reserved vegetables. Pour in 3 cups (750 mL) sodium-reduced-beef broth and 1 cup (250 mL) of water with 2 tsp (10 mL) paprika. Stir to combine. Bring to a simmer and cook for about 15 minutes or until heated through. Makes 9 cups (2.25 L).

And don’t forget to educate yourself on the signs of a stroke – getting help sooner means a greater chance of recovery for yourself and those around you. Check out this handy little reminder

Happy February!