Menu for Hope V: come together

My goodness, it has been five times already. Five times Pim has rallied the food blogging community together, the first time in aid of those effected by the catastrophic tsunami that hit Southeast Asia on Boxing Day 2004. In each of those five times her campaign, Menu for Hope, has grown exponentially - last year we managed to raise over $90,000 for the United Nations World Food Programme. An astounding number of dollars offered in help, to be sure, as well as an astounding testament to the generosity of our online community and the impact we are able to make when we work together.

This year, I am once again proud to be involved through a prize donation. What's this about prizes you might ask? Well, this is how Menu for Hope works - food bloggers, food producers, publishing companies and many more organizations donate prizes to be put up for raffle. Raffle tickets are then sold, at the low, low price of $10 each, for each of those prizes. These virtual tickets are then compiled, and at the end of the campaign a winner is chosen at random, with the results announced at Chez Pim. Easy peasy, no?

Further details on Menu for Hope, and answers to frequently asked questions are available on Pim's site.

I know that this past year has been a difficult one for many, and our global economic crisis has many of us feeling unsure about the future. If you are unable to participate in this year's campaign, it is wholly understandable and I only ask that you might pass the word onto anyone and everyone you believe might be interested. For those of you that feel that they can spare the money to donate, I thank you.

Now, I said something about prizes - must get back to that. In partnership with the fine folks at Whitecap Books, I am happy to be donating two bundles of cookbooks, all from Canadian authors (see below for summaries and cover images).

The first, prize code CA06, is a wonderful set of two cookbooks in celebration of all that Canada has to offer. Taste of Canada by Rose Murray is an epicurean love letter to the country, with thoughtfully-chosen recipes that reflect the scope of our cuisine. It is a beautiful book, with elegant and evocative images and an obvious affection for its subject matter. The second book is great guide to treasures from your local wine shop, The 500 Best-Value Wines in the LCBO 2009 by Rod Phillips.

CA07 is a collection of books from authors who have all participated in the "Seven Questions With..." series from this site, and have all reached some level of celebrity in the Canadian culinary scene. Anna Olson of Canada's Food Network has brought together a fantastic collection of recipes for the home cook, full of family favourites with a modern twist; truth be told, it is a book I have kept in my kitchen since I got it. Dominique and Cindy Duby, true masters of pastry and sugar, let us in on their recipe for the perfect crème brûlée (along with 50 sweet and savoury variations) in their book of the same name. In Marty's World Famous Cookbook, Marty Curtis reveals the secrets of his famous buttertarts, and many of the favourites from his popular cottage country café.

A full list of prizes being donated by Canadian food bloggers is available at our regional host site Hooked on Heat. My thanks to the wonderful Meena for all her hard work.

So, now that I've tempted you with all this fabulous stuff, here is how to contribute:

Donation Instructions

1. Choose a prize or prizes of your choice from our Menu for Hope at Chez Pim.
2. Go to the donation site at First Giving and make a donation.
3. Each $10 you donate will give you one raffle ticket toward a prize of your choice. Please specify which prize you'd like in the 'Personal Message' section in the donation form when confirming your donation. You must write-in how many tickets per prize, and please use the prize code.
For example, a donation of $50 can be 2 tickets for EU01 and 3 tickets for EU02. Please write 2xEU01, 3xEU02.
4. If your company matches your charity donation, please check the box and fill in the information so we could claim the corporate match.
5. Please allow us to see your email address so that we could contact you in case you win. Your email address will not be shared with anyone.

CA06: The flavours of Canada

• Courtesy of Whitecap Books and seven spoons, a two (2) cookbook bundle highlighting the best that Canada has to offer: The 500 Best-Value Wines in the LCBO 2009 ($19.95 CAD) by Rod Phillips and A Taste of Canada: A Culinary Journey ($34.95 CAD) by Rose Murray.

CA07: Great recipes from famed authors

• Courtesy of Whitecap Books and seven spoons, a three (3) cookbook prize bundle with the latest books from famous Canadian authors; In the Kitchen with Anna ($29.95 CAD) by Food Network Canada's Anna Olson , Marty's World Famous Cookbook ($29.95 CAD) by Marty Curtis of the popular Bracebridge, Ontario café that bears his name, and Crème Brûlée ($19.95 CAD) by Dominique and Cindy Duby, acclaimed pâtisiers and chocolatiers.

Permission to print cover images also courtesy of Whitecap Books.

Cottage cuisine; a review of Marty's World Famous Cookbook

A decadent brunch from Marty's World Famous Cookbook, Eggs Benedict with Melted Brie and Asparagus (vegetarian variation with cremini mushrooms). Photo courtesy Deep Media.

"Want to go to the cottage?"

One phrase, six words, and the ability to transport the listener to a whole other reality. Come summertime, there is no sweeter sound to my ears than the promise of a leisurely weekend of food, friends and family, and the opportunity to let concerns of the every day fall away.

While the fall may almost be upon us in the Northern Hemisphere, there still is a part of me that is thinking about the summer sun and afternoons on a deck somewhere. Inspiration for the menu would not be hard, with Marty's World Famous Cookbook (Whitecap Books, 2008) nearby. This cookbook offers up the sort of crowd-pleasing fare that is made for a long weekend of relaxation. And it is not surprising, considering the fact that the author, Marty Curtis, owns and operates the highly-popular Marty's World Famous Café in Bracebridge (located in the Muskoka Lakes region of Ontario, a popular cottage destination).

The book features many of the café's specialties; included are the recipes for their chicken stock and house bread, with notes brewing the perfect cup of coffee. If pressed to find an adjective for this book and its author, I would have to say "likeable." The food is casual, the sort that inspires guests to roll up their sleeves, put their elbows on the table and dive in. Few of the recipes would be considered daunting or demanding of the home cook and the writing is conversational and welcoming.

Curtis' enthusiasm for his food is evident in the anecdotes and tips that are scattered heavily through the pages, often accompanied by evocative location photographs by Allen Dew. The subjects are far-ranging, reminiscent of the wandering conversations of a long weekend. He covers everything from the importance of mental preparedness in the kitchen to the parable of stone soup to how to improve at fishing.

By his own admission, Curtis believes it is best to "go big" - serving up generous 14" pies, jumbo pastries, and showcasing bold flavours at every turn. It is apparent that Mr. Curtis is a man of specific tastes, with an evident love of citrus and aromatic spices. Most notable though is Curtis' preference for the mix of salty and sweet; the combination appears in many recipes with varying success.

To that end, this book seems stranded in a middle ground of being simply nice. The indulgent breakfast and desserts were standouts, but I found many of the main dishes fell short of expectations.

The enormous Lemon, Blueberry and Cream Cheese muffins were tender and moist. With a good deal of sharp lemon to balance the richness of the cheese, these showcased the blueberries quite well; most likely the perfect breakfast for any fan of cheesecake. Eggs Benedict are made even more unctuous through the addition of brie - blitzed momentarily under the broiler, the cheese melts lusciously over the eggs and asparagus. Once napped with Hollondaise, the dish was good but overly-rich to my palate. To that end, I chose to add a splash more acid and a tablespoon of hot water to thin the sauce. Lovers of indulgence might not feel the need to make such alterations.

Marty's Best Brownies were another winner. The rich batter bakes up dense and fudgy, with a deeply crackled top. Walnuts, freshly-roasted and sprinkled with kosher salt, are a tasty addition. The nuts are buttery but with saline crunch that adds punctuation to the sweetness of the dessert.

I would be remiss to review this book without mentioning Marty's World Famous Buttertarts. They are an evident passion; gracing the cover in their golden glory, garnering 16 pages of photographs, notes and recipes within. Not only are they one of the main draws to the café, but they also seem to be the embodiment of Curtis' food philosophy - they are unapologetically large, sweet with warm spices and featuring a hit of citrus. Although I have never been to Mr. Curtis' shop, I had to try these at home. The lard-based pastry (which is also used for sweet and savoury pies) came together quickly, was easy to work with and produced wonderfully-flaky results. While everyone loved the pastry, the buttertarts as a whole received mixed reviews. Some found the filling unlike their opinion of the archetypal treat and so were disappointed, while others found these to be a welcome departure from heavier versions.

I think buttertarts, like the perfect apple pie, are deeply rooted in personal preference and so the idea of tacking down a universally-loved ultimate recipe is virtually impossible.

From the Fishin' Muskoka section, the BBQ Wine and Herb Salmon was succulent and moist, however the highly-flavoured marinade (while delicious) verged upon overpowering the the fish iteself. The same could be said of the Candied BBQ Asparagus from Barbecue Classics. The tangy-sweet sauce contains both sugar and balsamic vinegar; a tasty combination but one that overshadows the asparagus flavour. As one tester put it, "this is really good, but it isn't about the asparagus."

The Barbecue Classics section is also home to the intriguing idea of Buttertart Burgers. A mix of meats retained moisture and texture, but the seasoning (including Curtis' Buttertart BBQ Rub) was one that took the savoury and sweet combination a step too far. Disappointing as that was, it was further troublesome that the Buttertart BBQ Rub, and its related barbecue sauce, is required in a number of recipes in this chapter - after the experience of the burgers, these other dishes were unappealing.

With well-shot food photography by Douglas Bradshaw, a number of solid dishes and featuring contributions from Martio Batali, Michael Smith and Ted Reader, Marty's World Famous Cookbook is as easy-to-like as its author. Straightforward and not particularly challenging, the book is suited to easygoing weekend cooking - or whenever you want to have a bit of a vacation in your own kitchen.

Recipes from Marty's World Famous Cookbook

• Fluffiest omelettes ever
• World famous bean salad (scroll down to end of article)
• The ultimate Canadian back bacon sandwich
• The original big sandwich
• Pancakes
• Lemon, blueberry and cream cheese muffins
• Eggs Benedict with melted brie and asparagus

Cover image courtesy Whitecap Books.

Pardon the interruption

My apologies; I had said that the review for Marty's World Famous Cookbook would be up today. However I foolishly made the statement without looking at the weather forecast. Little did I expect that the remnants of Hurricane Ike passing through Southern Ontario last night would leave us without power for the last 21 hours or so; with no leads on when it will return. I'm currently posting remotely, and will be back as soon as possible. Ours is only a minor inconvenience, with only a refrigerator of food to worry about; my best wishes to those who have been truly effected by this storm. Cheers.

7QW #1

A mammoth muffin; from his cookbook, Marty Curtis' Lemon, Blueberry and Cream Cheese Muffins. Photo courtesy of Deep Media.

Although I consider myself the giving sort, I have a confession to make. While I do believe that to be asked for a recipe is the highest of compliments, whenever I hear that request I do take a millisecond pause. I mean, of course I will share. But then again, if I give away all my tricks, will I have no mystique left?

Marty Curtis boasts a love of food that is legendary in the Muskokas and seems to have no such qualms over divulging his recipes. Owner of Marty's World Famous Café in Bracebridge, Ontario, Mr. Curtis has recently released his first cookbook; a book that shares the favourties that have made his shop a success for the last 12 years. Even the secret of the house specialty, the absolutely enormous butter tarts, is revealed within.

A warm welcome Mr. Curtis as first guest for the new "Seven Questions" feature on the site. In his interview, Mr. Curtis spoke about his inspirations in the kitchen, taste trends and finally, those much-lauded butter tarts.

seven spoons: How do your café and the book reflect your food philosophy?

Marty Curtis: Keep it simple. Easy to find ingredients that people are familiar with, when prepared with passion, make for an enjoyable, memorable meal. How you feel before you begin cooking is in direct relation to the end results.

7S: In the book you reference a similarity to Paula Deen in the way you've come to your success. You also have a bit in common with Ina Garten and Martha Stewart in that you left other careers to follow a passion for food. What advice would you now pass on to someone planning a similar leap?

MC: Believe in yourself, feel positive and enjoy what you are doing. For me, having a greater purpose other than yourself will make your work much more enjoyable and a lot of fun.

7S: Marty's World Famous Café has been in operation since 1996; over the years what changes have you noticed in the tastes of your customers and how has your menu evolved?

MC: Some people are wanting lighter menu items loaded with flavour and others still love hearty comfort food. Our phyllo quiche with locally grown leeks has been a big hit lately, served with a simple spring mix salad with olive oil and rice wine vinegar dressing. Our squash soup will appear again this fall as will our Turkey Pot Pie. All in all keeping up the quality is key.

7S: What trends or ingredients are inspiring you right now?

MC: With fall upon us, I am getting excited about pumpkin and squash right now. Now is when we gear up for Thanksgiving time and we make our fresh pumpkin pies again and squash soup sneaks its way onto our menu once again. I absolutely love this time of year for the cooler weather and the smell of a roaring fireplace. The seasonal changes really bring out some creativity and make for fun culinary experiences too.

7S: Often you will hear chefs and cooks separate what they cook professionally, and what they cook in their own kitchen. Is that the case with you, and what is your go-to recipe at home?

MC: I enjoy all the salads at home that you will find on our menu at the café. A great rib steak every now and again as well as a great rack of slow cooked ribs with grilled vegetables. As for a go to recipe ... the Trivial Marinade as mentioned in the cookbook is a go to recipe for me. It works with just about anything for the grill ... beef, chicken or pork.

7S: What are your five pantry or refrigerator staples?

MC: Eggs, butter, pasta, veggies and fruit.

7S: And finally, the obvious question. Why share the secret of your famous buttertart recipe?

MC: It makes me feel good to know that people now have the secret recipe and are able to recreate something in the comfort of their own home that has brought us success on many different levels. It's educational, fun and comforting. Everyone wins.

Thanks to Marty Curtis for taking the time to speak with us. Look out for my review of Marty's World Famous Cookbook (Whitecap, 2008) coming up on Monday, September 15, 2008. The recipe for the Lemon, Blueberry and Cream Cheese Muffins is available in the book and online here (scroll down).