What goodness really means for food
Goodness, as far as food words go, is an excellent choice for a cookbook name.
In the case of Goodness: Recipes & Stories by Toronto’s Peter and Chris Neal, you’ll find goodness on multiple levels. There are good recipes here, obviously. The recipes come from a curated list of Canadians who are fighting the good fight for food justice. Buying this book will funnel money to a very good cause. The book: Goodness: Recipes & Stories ($29.95) is a self-published, 330page paperback with French flaps and more than 75 recipes. It celebrates 37 “good food fighters” (chefs, entrepreneurs, growers and food activists) who believe good, healthy food should be accessible to all. Fifty per cent of the book sale profits will be donated to Community Food Centres Canada. The authors: Aurora-born Peter and Chris Neal got their food start making croutons in their parents’ kitchen before moving on to tortilla chips and salsas. They have coowned Neal Brothers Foods, a natural and specialty foods brand, for more than 25 years. Recipes I’m dying to make: Sarah Harmer’s squash pesto feta bake, braised buffalo ribs with red pepper pesto, halibut crunch (although I used salmon instead), chocolate cake with hippie flakes (a.k.a. Hippie Foods coconut chips).
Beet Caprese
Star Tested This Pizzeria Libretto favourite from Rocco Agostino is adapted from Goodness. It’s perfect for when tomatoes are out of season (which is most of the time). I don’t love cooking beets, so buy ready-to-eat beets that are cooked, peeled, packed in vacuum-sealed bags and sold in the refrigerated area of some grocers.
White Balsamic Vinaigrette:
2 tbsp (30 mL) white balsamic vinegar 1/2 tsp (2 mL) liquid honey 1/4 cup (60 mL) extra-virgin olive oil Salad: 4 beets, trimmed, scrubbed 1/2 cup (125 mL) white wine vinegar Sea salt + freshly ground black pepper 8 oz (225 g) fresh mozzarella, sliced in 1/4-inch (6-mm) rounds 6 basil leaves, coarsely torn 3 tbsp (45 mL) extra-virgin olive oil
For vinaigrette, in small bowl, whisk together vinegar and honey. Vigorously whisk in oil.
For salad, place beets in saucepan. Add vinegar. Cover with water. Bring to boil over high heat. Reduce heat; simmer until beets are tender and can be easily pierced with knife, about 30 to 45 minutes depending on size. Drain. Place beets in ice bath.
When cool enough to handle, using fingers (wearing gloves, if desired, to prevent staining your hands), slip skins off beets and discard.
Slice beets into quarter-inch (6mm) rounds. Transfer to bowl. Season with salt and pepper to taste. Add reserved vinaigrette. Toss to coat well.
Season cheese with salt and pepper.
On platter or four small plates, arrange beet and cheese slices in alternating pattern. Garnish with basil. Drizzle with oil. Season with pepper.
Makes 4 side servings. jbain@thestar.ca