Volume I

2014
food
union
the emulsifcation
of art & food
Food Union is a compilation of all of my food and art related projects from the last
year. I fnd art and food to be a perfect union. They come together so naturally
and easily, from a carefully plated meal to the natural patterns and designs of raw
ingredients. The content includes recipes, ingredient profles, watercolour paintings,
prints and photography.
In the last two years my food knowledge has vastly expanded. Ive welcomed a lot of
great mentors in my life like Erica, Colin, Lindsay who have not only taught me so much
about food but also inspired me. I have also expanded my knowledge and passion
from working in a kitchen and from attending OCAD. Now I fnd myself always looking for
texture and patterns in food and I am often found saying Look at this! This is art, while
staring at something like octopus tentacles.
I have always been interested in creating art but wasnt sure how that would ft in with
my other passion of cooking. I realized in the past year, however, that the two work so
well together. I get to apply my cooking skills in creating the work that goes into my
photoshoots and apply my artistic skills in styling, editing and designing.
The best way to describe how I spend my time is through food, because I seem to
be always connected in some way. If Im not cooking or eating food, I can be found
reading, writing, photographing and drawing food or just thinking about my next meal.
If you were to step into my apartment in the last year you would most likely fnd me
standing on top of a chair with my camera in hand, food scattered all over the room
and me trying to get just the right angle in an egg yolk shot.
I hope my photos and content inspire you to get more involved with food in the next
year, whether by gardening, making more meals at home, trying new ingredients,
exploring new restaurants or just changing the way you look at food.
by Haley Polinsky
sunchoke
Sunchokes seem to be a relatively unknown and forgotten vegetable
to the general public. They are also known as Jerusalem artichokes,
sunroot, earth apple, or topinambour.
When growing sunchokes, waiting as long as you can is best as they
tend to be sweeter the colder the weather is. Wait until after the frst
frost to harvest and even longer. They can even be harvested with
snow on the ground. Sunchokes are the root of a type of sunfower.
The plant stem and fower resembles a smaller version of the sunfower
but the tuber below is more similiar to ginger.
Marcella Hazan writes in one of her cookbooks, I cant say enough
good things about this heavenly knotty little tuber... I am delighted
to serve them whenever I can get them because they have never
once falied to please. I agree with Marcella. I have not once been
disappointed with a sunchoke dish.
Though most people tend to describe them similiar to a potato, they
are far sweeter and the texture much more silky.
Sunchokes are wonderful roasted and pureed into a winter soup,
gently cooked in milk until tender for a risotto or fryed into chips.
Available from March to October.
The Drunken Popsicle
This popsicle was my frst addition to the Grand Electric
menu in the heat of Summer 2013.
I am not a fan of juice based popsicles but didnt have
an ice-cream maker so my solution was to have a creamy
popsicle. The tangieness of the sour cream with the sweet
juicy peaches and spoonful of bourbon that brings everything together.
2 ripe peaches, pitted and halved
2 tbsp butter
1/4 cup brown sugar
3/4 cup full fat sour cream
2 tbsp bourbon
Place halved peaches fesh side up on a baking tray, dot with butter and 2 tbsp of brown sugar.
Roast at 400 degrees for approxiametly 15 to 20 minutes, until peaches are soft. Puree in
blender until completely smooth (pureeing the tasty juices from the baking tray).
LA
BORRACHA
PALETA
Dirt
from
the
Dish
Pit
by Roger Forster
A new study put forward jointly by the Canadian Psychology Association and Ryerson
University has concluded that dishwashers across Canada are mostly weirdos. The
study looked at 50 dishwashers in each of Canadas three largest cities.
What were seeing here is an increasing number of deranged, moody, and extremely
self-obsessed people coming into the restaurant business says one researcher. Theyve
got nowhere to go so they turn to the dish pit.
The study did not investigate whether dishwashing itself is a cause of or irritant for the
weirdos. Most of the washers that had issues were either burned-out activists or from
a small, dead-end Canadian town. Suburban weirdos are seldom in the dish pit, one
researcher suggesting that they prefer something more neurotic like driving to the factory
in Markham every day. Many washers used the excuse of just taking a year off from
studies or thinking about my life to justify their choice to dishwash.
Trent Pinkey in Vancouver has been a restaurant owner for ten years. He has a crew of
thirty dishwashers and has had an increased turnover rate in the past year.
Were looking at something like 4 or 5 washers every two weeks coming and going from
our place...Now, thats a whole lot when youre running a busy restaurant in Gastown.
The fndings will be presented to the federal government early next week, but critics say
it could be years before mature and responsible people are hitting the pit.
This is a long and complex process says Fredericton psychologist Lyle Medley, When
you have young adults who were raised spending their time drinking beer, shooting off
freworks, and pushing their quad out of the ditch, its no easy adjustment to dishwashing.
As restaurants continue to grow and become busier as people turn more and more
frequently away from real world issues like global warming or class disparities, its likely
that this problem will only get worse. Meanwhile, Canadian dishwashers will meet next
month to discuss the studys fndings and participate in their annual wash-for-cash with
all the money going to underpaid dishwashers.
Dishwashers mostly weirdos...
the
Ink and watercolour on paper
8.5 x 11
2013
of
spring
king
the
queen
Ink and watercolour on paper
8.5 x 11
2013
of
beta-
carotene
heartnuts
a cultivar of the Japanese walnut
open into two fat heart-shaped halves, like a locket
high in fber, antioxidants, and protein
tastes sweet, buttery and less bitter than walnuts
favour heightened when roasted
grows well in the Great Lakes region
banana
spice
cake
also known as plantain pleasure
Spiced Buttermilk Cake
Yield: 16 - 130 ml mason jars
1 cup all purpose four
1/4 cup cornstarch
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground allspice
1/4 tsp ground black pepper
1/2 tsp ground canela
2 tbsp fresh ginger, fnely grated
1/2 cup butter, softened
1 cup white sugar
2 eggs
1/2 tsp vanilla extract
2/3 cup buttermilk
Cream together butter and sugar; add eggs, beat
until light and fuffy. Add vanilla extract, spices,
fresh ginger, and four, gently mix alternating
with buttermilk.
Banana Filling
4 ripe bananas, medium sized
1 cup 35% cream
1/4 cup butter
1/4 cup brown sugar
1/4 cup bourbon
Pinch of salt
Heat a large frying pan, once hot add butter,
when butter has melted add brown suga, cook
for two to three minutes until sugar dissolves, add
bananas, cook for two minutes until they begin
to soften, add bourbon, cook off alcohol. Add
cream and season with a pinch of salt, cook for
approximaitley three minutes, until sauce begins
to thicken. Take off heat.
Roasted Plantain Icing
3 1/2 cup icing sugar
1 1/2 cup plantain puree
1 cup butter, softened
1 1/2 cup cream cheese, room temperature
2 limes, zested
Beat plantain puree, butter and cream cheese
together in stand mixer until throughly
combined and starts to become fuffy,
approxiametly fve minutes. Add icing sugar, is
1/2 cup batches. Add lime zest. Transfer icing
to piping bag .
Bourbon Simple Syrup
1/2 cup water
1/4 bourbon
1/4 cup brown sugar
Combine all ingredients in a small pot, simmer
over medium heat until sugar is completely
dissolved.
To assemble dessert:
Fill ramekins 1/3 full with banana flling, fll
1/3 full with cake batter (do not overfll as cake
will rise). Bake at 325 for 15 to 20 minutes,
until top is golden brown and batter is cooked
through in the centre. Once hot out of the
oven, pour over 1 tablespoon of the bourbon
simple syrup over each ramekin. Let cakes
cool, once cool, pipe icing on top and garnish
is with a slice of fried plantain.
SQUARES
LET S
MAKE
PUFFED
WHEAT
Puffed Wheat Squares
Puff wheat squares (or cakes) have always been a classic dessert for my family. I only realized this
year that this square is specifc to the fatlands of Canada, originating from Red Deer, Alberta.
After the frst world war, grain producers were looking for new markets for wheat. The candy shop
owner, A.J. Russell, came up with this sweet, sticky dessert to utilize the grain.
When I mentioned the square at work to my co-workers in Toronto, they looked at me puzzled.
This is my mothers old recipe which uses honey which we always had in abundance growing up
on our honey farm.
1/2 cup butter
1 cup brown sugar
1/2 cup honey
1 tsp vanilla extract
7 cups puffed wheat (also sold as kamut puffs)
In a large pot melt butter over low heat, add brown sugar and honey, bring to a boil, let simmer
over medium to medium low heat for three minutes. Take off heat, add vanilla extract, and stir
in premeasured wheat puffs. Press into 13 x 9 glass or baking pan, press down with parchment
paper. When completely cool, cut into squares.
Note: For chocolate lovers, add 3 tbsp cocoa powder to the butter, sugar and honey for a
chocolate puffed wheat square.
zucchini
A fower almost too beautiful to eat.
The blossoms are so delicate it is hard to imagine, throwing them in
a pan of hot oil to fry. But once you taste your frst zucchini fower
there is no return.
Popular in Mexican, French and Italian cuisine. Cucina di recupero
which literally translates to recovery food, is a cooking philosphy
of zero waste. If zucchini fowers are left on the plant, over time they
will wilt and die. Take advantage of this beautiful fower, from use of
a garnish to the main meal. The options are endless, stuff with herbs,
ricotta and sausage, lightly pan fry in olive oil or throw in a salad for
some colour and new favour.
When picking zucchini blossoms be aware that there are both
female and male fowers. Some say that it is better to pick the male
fowers because the female fowers will become fruit. Pick fowers in
the morning when the fower is open to be sure no bugs are inside.
Do not wash zucchini fowers before using, gently wipe off any dirt
that can be seen.
blossoms
Zucchini Blossom
Linocut print
4 x 6
2013
A photographic look at chilis that provide more than just heat, deep favours ranging
from green tea to berry tones, a staple in Mexican and Latin cuisines
CHILIS
GUAJILLO
dried mirasol chili
green tea favour with berry overtones
CHIPOLTE
smoke dried jalapeno
imparts mild but earthy spicieness to dishes
ANCHO
dried poblano pepper
outer skin has a rich, sweet, raisin-like favor
CASCABEL
also known as little bell or rattle chili because of the loose seeds
inside that are reminiscent to a rattlesnake
different from most dried chilis because they keep their shape after being dried
also keep their name as well when both fresh and dried
toasty and nutty with moderate heat
ARBOLS
also known as the bird's beak chile or rat's tail chile
small but potent
keep their distinct red colour after dehydrated
bold heat, sublte smoky favour
- M.F.K. Fisher
(also known as bitter berry)
Found mostly in western Canada (British Columbia, Alberta, and Saskatchewan)
Available: Late August to October
Chokecherry is a suckering shrub or small tree growing to 16 feet tall.
Leaves are oval, 1.254 in. long, with a coarsely serrated margin.
Pick berries that are darker in colour, as they are less astringent than the red berries.
The berries should be picked as late in the season as possible so that the tannins mellow and it is
not so dry on the palate. Hence the name chokecherries.
The beneft of the berries being so bitter is there is virtually no loss in yield when picked, since
they are almost inedible when eaten fresh, which kills any temptation of snacking.
Wild Chokecherries
Chokecherry Jelly
1 L prepared chokecherries (4 c)
1.5 L sugar (6 c)
57 g pkg fruit pectin crystals (2 oz)
l25 mL lemon juice (1/2 c)
Fill boiling water bath canner with hot water. Place 7 250 mL (1/2 pint) preserving jars in canner
over high heat (to sterilize). Place metal snap lids in boiling water. Boil 5 min to soften sealing
compound. Keep hot until ready to use.
Prepare chokecherries - wash, stem and crush fruit. Simmer with 250 mL (1 c) water until tender.
Put through sieve or food mill to remove stones. Measure 875 mL (3 1/2 c) fruit and 125 mL (1/2
c) lemon juice. Place fruit in a 5 L (5 qt) saucepan or kettle. Add 1 mL (1/4 tsp) butter to reduce
foaming. Add pectin crystals to fruit and stir well. Place over high heat and bring to a boil, stirring
constantly to avoid scorching. Remove from heat, add sugar and stir until all sugar is dissolved.
Return to heat, continue stirring, and bring to a full rolling boil that cannot be stirred down. Boil
hard for 1 min, stirring constantly. Remove from heat and skim off foam. Stir and skim for 5 min to
cool slightly to reduce foating fruit.
Ladle into hot sterile jar. Leave 1 cm (1/2 inch) headspace. Clean jar rim. Center metal snap
lid. Apply screw band just until fngertip tight. Place in canner. Repeat with remaining jars. Adjust
boiling water level to 2.5 cm (1 inch) above jar tops. Cover canner. Process 10 min in boiling
water bath. Begin process time when water returns to a boil. Remove from canner. Set upright
and spaced apart out of drafts to cool. Cool 24 h. Test for seal (sealed lids curve downward in
center). Remove screw bands. Wipe jars, label and date. Store in a cool dark location.
Yield: 7 250 mL (1/2 pint) jars.
I grew up eating this jelly and would look forward to receiving packages of chokecherry
jelly in the mail from my Grandma or picking a jar off of the shelf in the cellar at her house.
Im sure every relative in the Polinsky clan is familiar with Grandmas jelly just as they are
familiar with her Christmas specialty peppermint patties.
Best eaten by dunking slices of buttered bread (cut into fngers) dipped into warm
chokecherry jelly. Or use on pancakes and waffes or make a vinaigrette or sauce for
meat.
glory
be
to
the
pea
a photography set dedicated to the sweet pea
eggnog
pear
clafoutis
Eggnog Clafoutis
Butter, for greasing the pan
About 2 tsp granulated sugar, for dusting the pan
1 large ripe pear
1 1/4 cups whole milk
1 cup brown sugar
4 large eggs
1 1/2 tsp vanilla extract
1/8 tsp fne sea salt
1/2 cup all-purpose four
1tbsp bourbon
1 tsp freshly grated nutmeg
Preheat oven to 375 F. Butter a 9 1/2-inch pie
plate and dust it lightly with granulated sugar.
Shake out any excess.
Peel and core the pear, and slice it thinly. Arrange
the slices on the bottom of the prepared pan.
In the jar of a blender, combine the milk, eggs,
sugar, vanilla, salt, bourbon, nutmeg and four.
Blend on high speed for one minute, scraping
down the sides if necessary. Pour batter over the
pears.
Bake until the custard is puffed and golden brown
and a toothpick inserted into the centre comes
out clean, 30 to 35 minutes. Cool on a wire rack.
The custard will defate a little as it cools. Serve
at room temperature or chilled.
grape tomato conft, garlic, thyme and mozzarella
meet Monique
pears, brown butter, turbinado sugar with cardamom creme fraiche
meet Violet
sauteed shiitake, cremini and oysters mushrooms
in a garlic thyme cream sauce
meet Gaston
meet Julie
zucchini with preserved lemon, basil, parsley and chvre
roasted butternut squash, sweet carmelized onions and fresh sage
meet Henri
roasted garlic sunchoke puree, sauteed kale and bacon
topped with an egg
meet Bertrand
Haley Polinsky is a prairie born, Toronto based chef and artist. She holds a diploma
in Culinary Arts from the Pacifc Institute of Culinary Arts in Vancouver and is mostly a
self taught artist.
For all feedback and inquiries contact me at
haleypolinsky@gmail.com
Visit me at
http://haleypolinsky.4ormat.com/
Follow me on Instagram at
http://instagram.com/haleypolinsky
For more information on The Galette Girls
https://www.facebook.com/thegalettegirls
Haley Polinsky Copyright 2013. All rights reserved. You may not take any images or
content from this publication without written permission.