Donna van Veghel-Wood graduated from the two year Culinary Arts Programme at George Brown College including three month Italian Culinary Arts programme in Italy. Worked for five and half years at "JK ROM" Restaurant and Catering company with Jamie Kennedy. Started and ran "donna&co." catering company for five years. Presently, owner of "frankie's ristorante" in Uxbridge.
Previous
?Scintillatin’ summer salsa
?It is the first week of September and although it is sad because we didn't really have great summer weather, it is a fabulous time for vegetables and fruit. Farmer's markets are laden with perfectly ripe, sweet produce just waiting to be eaten in the raw or taken home for a delicious meal.
The corn is especially sweet this season. So much so, that I actually ate a cob of corn raw while I stood at the vegetable stand. And seriously, if it tastes that good uncooked, just imagine how it tastes after it is cooked and bathed in butter or olive oil. Can't you just taste it?
The red peppers are ripe and I usually eat them raw as I prep other foods for dinner but I do like roasted red peppers, again. My taste for roasted red peppers or lack of taste for this sweet bell goes back a few years when I was responsible for roasting eighty bushels of them. Sweet, but a few too many of them at once.
And peaches. Ontario peaches. The mere thought of these sweet orbs is making my mouth water. Wash and eat. Oil and season, then grill them on the barbecue to accompany pork or chicken. Cut them into pieces to adorn a salad. Put them into a pie or crisp. Add them to a chutney recipe. But use them now because once they are gone, they are gone for a year!
Using all of the above fruit and vegetables makes an “Ontario” salsa. This salsa can be used as an appetizer and eaten with grilled flat bread or chips, or it can be an accompaniment to a main of chicken or pork.
Salsa: Using the freshest produce you can find, 'brunoise' or finely dice the red pepper and fresh peaches. Strip the kernels from the corn and add. Use the same number of peppers, peaches and corn. Eg. Two peppers, two peaches, two corn, etc. Finely dice a red onion and add to the pepper mixture. Add the juice of one lime, salt and pepper. Optional: a piece of finely diced hot pepper to taste. Let sit to marinate for at least an hour. Serve with flat bread or chips or as a side dish.
Variation: Using green tea leaves or wood chips, smoke the corncobs and red peppers on a grill or barbecue for approx. ten minutes. When cool, dice and continue as above.
This salsa carries well to parties and can be made in advance. Actually it is better made in advance so the flavours marry well. Enjoy your salsa, but more importantly, enjoy your Ontario produce while it is at its best.
