I just love it when you wing a recipe and it turns out perfectly on the first first try. This recipe was exactly that. Yesterday my husband and I purchased a new fridge, so as a result I ended up cleaning out our old fridge and getting rid some expired/freezer burnt food. The result was a gorgeously clean new fridge - with very little groceries inside. It inspired me to go grocery shopping, and while at the store I picked up a couple of veggies I hadn't tried before - Japanese Eggplants being one of them.
Sunday, February 19, 2017
Sunday, February 12, 2017
This recipe appeared as my column in the February 9th edition of The Hinton Voice.
[I fell in love with Maple Baked Beans on my first trip out east. I was staying a mere 18 km from the Montreal border and beans were a staple at every single store I walked into. In fact, even the tiny town I was staying in had their very own bean factory that had line ups well into the afternoon, until they inevitably sold out for the day. Every local I visited had beans in their fridge, and they came out at breakfast, lunch, and dinner. Needless to say, once I was back home in Alberta, the flavour of freshly baked beans were ingrained in my memory, and I knew I had to try to re-create them at home.
As with many recipes, I try to wing it based on flavours alone. While I ended up having the sauce down to a science, I didn’t soak the beans. If you’ve ever cooked with dry beans before, you know this is a necessary step – something even the package tells you to do (the irony that this happened to someone who now spends the greater part of her career writing out instructions is not lost on me). I ended up with hard little pellets that resembled nothing even close to their delicious counterparts. I tried again, this time soaking the beans for a full 12 hours – and that’s when magic happened. The recipe came together exactly how it should, which is the funny thing that happens when you follow the instructions.]