Pineapple

mORe, ja!

Welcome to the secret pineapple door into a vault of recipes, referrals and ravings! When hypo records artists "Lederhosen Lucil" and "Krista Muir" tour globally they bring their music to new audiences and new audiences/tour promoters/bookers bring their culture to our artists. At the top of our culture list is local and traditional cuisine. So...here are some tour discoveries as well as personal favourites for discerning and often specific/restricted palates. 


BEATING LONG WINTER BLUES:


DARK, DARK CHOCOLATE

There are many things in the culinary world that Lucil's loves including dried apricots, black licorice and ginger root. Sometimes she has to avoid sugar (or at least the refined kind) but when she doesn't this is one of her favorites. Dipping whole dried apricots into this and allowing them to cool - a luxurious treat.

Ingredients:

  • 1 cup coconut oil (for best results use Alpha brand DME Coconut oil, but in a pinch any will do)
  • 1 cup pure cocoa powder (the best quality you can find/afford)
  • 1/2 cup maple syrup
  • 1 tsp. vanilla (optional) 
  • Pinch fleur de sel/sea salt (optional)
  • Optional extras: Chopped or whole nuts, dried fruit, fresh wild berries, coconut etc.

Instructions:

  1. Melt the coconut oil on extremely low heat either using a double boiler, glass bowl in a sauce pan of hot water or in a non reactive ceramic pot. Be sure to just let it melt - not let it get hot
  2. Slowly pour in the cocoa powder and stir continuously, then maple syrup
  3. Swirl in vanilla and salt
  4. Once completely mixed add in your extras and then pour into the pan of your choice (cookie tray with parchment paper or saran wrap lining, chocolate molds, tiny tinfoil cups etc.). 
  5. Place in fridge to cool. Take an hour or so. Then cut into bars, squares, whatever! And enjoy!

INSPIRED BY GREEK TRAVELS:

From my Greek tours (thanks to non-profit arts collective Kormoranos who first brought Lederhosen Lucil to Athens!) I gleaned some culinary insight and adapted my favorite recipes. The traditional Greek "Fasolakia" dish features fresh green beans as the main ingredient. I tried it with chickpeas and it became a favourite comfort food. Delicious with crusty bread. Here are some of my Greek artist friends to discover: Stefanos Rokos Dimitris Rokos 


KRISTA'S CHICKPEALAKIA

Makes 6–8 servings

Ingredients:

  •     2x Cans Chick Peas (med size)
  •     1/2 cup good quality olive oil
  •     2 onions, peeled and finely diced
  •     4 cloves of garlic, minced
  •     One 400g can of peeled, chopped tomatoes
  •     1/2 cup water
  •     Salt and pepper to taste
  •     1 bunch fresh parsley, chopped

Instructions:
  1. Heat oil in a large, heavy based pot. Add onions and cook over low–medium heat for a few minutes.
  2. Add the chickpeas and the minced garlic and fry, stirring, for another minute or so.
  3. Add the tomatoes, water, salt and pepper to taste.
  4. Cover pot and simmer on very low heat for 1.5-2 hours. Test periodically as chickpea size varies (and therefore cooking time as well). The final consistency of the chickpeas will be creamy.
  5. Add the parsley, increase heat to medium and allow to simmer, uncovered, for around 5 to 10 minutes until any watery liquid has evaporated and all you are left with is a thick, tomatoey sauce. Serve as a stew with crusty bread. Chickpeas should melt in your mouth - DELICIOUS!

CRETAN SALAD (Krista's Take on It...)

Ingredients (try to get organic/best quality - it makes a difference!):

    • Rye Rusk Bread (you'll have to find a Greek grocery store or gourmet/healthfood store that stocks this - in Montreal they have it at SIP on Ogilvy and Delphi Post Office/Grocery Store on Fairmont)
    • Fresh Vine Ripe Tomatoes
    • Red Onion
    • Goat/Sheep Feta Cheese
    • Kalamata Olives
    • Capers
    • Olive oil
    • Oregano
    • Lemon

Instructions:

  1. Take the rye rusk (ideally the circular kind!) and soak the sliced sides in water for a few minutes to soften. Then place moist sides up on two plates.
  2. Slice or chop tomatoes, red onions and olives and combine (whatever ratio you choose)
  3. Drizzle a little olive oil on the bread, cover in the tomato mixture
  4. Crumble lots of feta on top
  5. Sprinkle with oregano, capers, a squeeze of lemon and olive oil (apply liberally - it is so good for you when it is cold/room temp!)
  6. Enjoy, enjoy, enjoy!