Chilly Chiles in Navan Is Closing

Sadly, today we took what is likely our final trip out to Chilly Chiles in Navan. The 19 year old store is closing permanently on Sunday, April 15. Perhaps you too saw the news late last week in the Ottawa Citizen article by Adam Feibel titled "Fiery food specialists say its time to chill".

We came to know about Chilly Chiles back in the late 90's when they had a retail storefront on Sussex Drive in the Byward Market area. Their business was then already 6 years old and they well understood everything hot and spicy.

Like many, I fell in love with home cooked chili con carne in my university days. It was a typical dinner in our busy house full of students. The chili contests were simplified. Whoever could make the hottest, and still preserve a decent taste, reigned supreme. No surprise that my darling husband had a similar legacy with chili. Including the contests.

Over the years our tastes and talents evolved. Our refinement mainly focused on establishing a dish with greater 'authenticity' as we learned more about the dish's origins.

The discovery of Chilly Chiles right here in our own hometown was like striking gold. We had at our finger tips every possible pepper and spice to make the perfect (most authentic) chili. It was a dream come true for anyone loving all things hot.

In the spring of 2002, we were extended an invitation to compete in the 8th Annual Chili Contest held in a private home south of Ottawa. What a gathering. Not everyone brings an entry. Some are just there for the tastings. The darling husband laboured over the technique and ingredients, feeling a burden of responsibility to make a respectable submission. No one was more surprised than he when he won. Products from Chilly Chiles played a key role in that first competitive creation.

We have attended this contest almost every year since and now have 4 wins to the family name. (I too won the first year I entered a submission.) The champion is taken out of play the year following the win and given the prestigious role as one of the 3 esteemed judges involved in the blind tasting. That job ended up being easier than I thought. You just 'know' when you have tasted a winning chili. Condiments such as cheese, sour cream, diced avocados are forbidden but we show great flexibility when it comes to incorporating beans. For this, some would hang their head in shame. Flavour trumps all.

Chilly Chilies returned to Navan in 2006. The travel distance of 38 kms was no deterrent to stocking up on the best that heat has to offer. We made the drive and continued to use them as our ingredient source for preparing our, hopefully, winning chili. Although, their mail order business may have been more practical.

Here is today's indulgence to add to our pantry stockpile. We showed great restraint.

The 18th Annual Chili Contest is Saturday evening. A few of the purchases will hit the pot tomorrow as this year's winning chili will get underway. I like the brew to settle for a day, allowing the flavours to find their balance.

Each year the recipe is different. My first (and winning chili) was recently published in the cookbook, PocoPazzo and Friends. (As an FYI, this cookbook has raised over $30,000 in support of the QuickStart Program here in Ottawa for children with autism.)

Our Chilly Chiles stash on hand will keep us for a bit. And although I have a sense of sadness that Rob and Alison's store is closing, I am quite delighted at their plans to retire, build a new home in the area, and rest up a bit.

April 15th will come quickly. Consider making visit to pick up a few special items for your pantry and to share your best wishes.

Chilly Chiles
1220 Colonial Road
Navan, Ontario
613.835.9173
Webpage: www.chillychiles.com

Mon - Tues: Closed
Wed - Thurs: 10 am to 6 pm
Fri: 10 am to 8 pm
Sat: 9 am to 6 pm
Sun: 11 am to 5 pm

LCBO Food & Drink Magazine - Spring Issue 2012

Spring has sprung
The grass is riz;
I wonder where the birdies is.

Although many think that Ogden Nash penned this little ditty (or a variation of it), in fact its true authorship is unknown. Whoever created the cheerful rhyme may have done so on a day like today, where we have been liberated from a deep freeze and skyrocketed to a blistering 12ºC. Sunny and almost too bright, I might add.

What a perfect day to pick up the newly released Spring issue of the LCBO Food & Drink magazine.

I have my copy marked up already with my wishlist of dishes to try in the weeks and months ahead as produce comes into season:

• Rhubarb Punch and Lemonade Punch (From Bowled Over by Michelle P.E. Hunt & Laura Panter)
• Golden Beet & Fennel Soup with Fennel Horseradish Cream (From Signs of Spring by Christopher St. Onge)
• Fresh Rhubarb Chutney (From Hamming It Up! by Monda Rosenberg)
• Risotto with Braised Short Ribs and Porcini Mushrooms (From Risotto Rapture by Michael Fagan)
• Maple Pecan Squares and Salmon with Hoisin & Maple (From Sweet on Maple by Heather Trim)
• Warm Spring Slaw (From Cuts Above by Monda Rosenberg)
• Pot Stickers with Mango Sauce (From Mango by Marilyn Bentz-Crowley)

Trend Spotting by Nancy Won highlights the hottest foods and drinks for the coming year. My take on her list?

• I AGREE ABSOLUTELY: Bitters; Offal 2.0; Root to Leaf; Snack Food
• I'M A DOUBTING THOMAS: Bottle Aged Cocktails; Greek Wines
• NEEDS TO TAKE A BACK SEAT: Bacon
• MISSING: Artisan Doughnuts (the new cupcake); Slaw (any thing, any time, any way); Arancini Rice Balls; Artisan Meatballs; Preserving
  

It is a fun read. Of course I felt wooed by some of the delicious accompanying recipes (even if I have to wait until late June for those garlic scapes) -Sweetbread "Double Down"; Garlic Scape and Spinach Salsa with Chicken; Bacon Smoked Cheddar and Tomato Crostini with Asparagus; Fire Roasted Shrimp with Guacamole and Chili Honey.

Are there any trends you see coming that should be added to Nancy's list?

Lastly, I have to give a shout out to Sandra Van Aert, organic & free-run egg farmer from Watford, Ontario. (Approximately 60 kms west of London). She is a second generation farmer at that! Sandra is featured in Cynthia David's Spotlight segment called The Shell Game. I just can't imagine housing 24,000 hens. Back in my day, all our hens had names. Unfortunately you will not see 'Van Aert' on an egg carton. Something that I hope will change as more and more consumers are wanting to know their food source and who is being entrusted to deliver a superior product. Hey Sandra, I prefer my eggs soft-boiled too!

Plan ahead: The Early Summer issue hits the stores 8 weeks from today on Wednesday, May 2nd.

The 100th Wedding Anniversary Cake - Danish Layer Cake (Lagkage)

This past Friday marked the 100th wedding anniversary of my maternal grandparents. Their love story is shrouded in drama and intrigue. Although they were both Danish, they actually married in the United States.

Young Laura, only 20 years old and full of adventure to see the world, had traveled to Wisconsin over a year earlier to visit family. Her older groom toiled in his love for her and finally decided to tie the knot. (She had told him specifically that if he wanted to marry her, he had to come and get her!) The small ship from Denmark to England ran aground and he was two days late arriving in Liverpool. His cross Atlantic journey was quite rough, as the SS Empress of Britain had already departed and instead, he traveled on a freighter ship. It was a very stormy trip. At one point three of the life boats were torn away, disappearing into the sea. The 1500 mile train trip from New York City to Wisconsin was not without mishap either. Along the way, his travel trunk went up in flames at a train station that caught on fire. He lost his wedding suit, plus all the presents and congratulatory greetings that came with him.

February in Wisconsin still meant a winter wedding. Following the ceremony, performed by Banker Larsen, the newlyweds ventured throughout Wisconsin and the State of Washington for a few months. They then headed to the east coast to sail home to Europe later in April. Unfortunately their ship, the Titanic, never made port in New York City and their actual return was on an ocean liner lesser known.

It seemed to me that my grandfather went to great lengths to win his bride. Their 100th wedding anniversary deserved a special meal. As I began planning, I considered what food my mother would prepare when recognizing major milestones such as this one.



A traditional celebration cake in Denmark is the Danish Layer Cake (Lagkage or Lagekage). As children, we remember our mother making it for special company and also for our birthdays. Eventually we protested, wanting a sweeter cake, as the richness of lagkage isn't enjoyed as much by a younger palate. Though my father never acquiesced.

I have yet to source my mother's recipe. My hope is that it was shared around and eventually I will find someone who is still making it. I remember that it had many eggs, beaten to light yellow ribbons. I remember that she used potato flour instead of all-purpose flour. And I remember the sharpness with which each layer was cut. Though when I was assigned to cutting the layers, things got pretty wobbly. Whatever the cake recipe for lagkage, it is typically a génoise or a sponge cake.

The recipe I used this weekend makes each layer individually. I was attracted to this idea in order to avoid those wobbly layers, but also because a crusted top is easier to cover without crumbly bits getting into the filling or icing.

The cake turned out to be a very close approximation to the one my mother made. I was a bit stunned actually at how absolutely delicious it was. It made me realize just how much I missed her celebration cakes.

DANISH LAYER CAKE (Lagkage)
4 layers of cake
Custard
Raspberry jam
1/2 litre of whipping cream, whipped and sweetened to taste

Cake:
(Adapted from one posted by Karen Hansen on Food.com.)

This cake recipe bakes two layers of the cake. You need to make the recipe twice to have the four layers you need.

2 egg yolks
1 1/2 tablespoon cold water
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup flour
1 3/4 teaspoons cornstarch
1 3/4 teaspoons baking powder
1/4 teaspoon salt
2 egg whites

Preheat oven to 450ºF.

Measure out the flour, cornstarch, baking powder and salt. Mix well.

Separate the eggs. Whip the egg whites until stiff.

In a separate bowl beat the egg yolks until lemon yellow. Add the water and sugar and beat for 2 minutes on high. Beat in the vanilla extract.

Add the flour mixture gradually and beat well.

Fold in the egg whites.

Bake in two ungreased 9-inch cake pans (I used my springform pans) for 10 minutes.

Repeat!

Custard:
2 eggs
2 tablespoons sugar
1 teaspoon vanilla sugar
1 tablespoon cornstarch
1 cup whole milk

Whip eggs, sugars and cornstarch together. Bring milk to the boiling point. Pour slowly into the egg mixture stirring constantly. Once combined pour back into the pot and bring to a boil. Stir constantly. When the first large bubbles start remove from the heat. Quickly run the custard through a sieve. Cover with plastic wrap directly on the surface of the custard. Place in the fridge to cool down completely.

Assembly:
Place one layer on a cake plate. Cover with one third of the cooled custard. Drop small spoonfuls of jam all over the custard.

Repeat with the next two layers. Top the cake with the remaining layer.

Whip the cream and sweeten to taste with extra fine granulated sugar. About a tablespoon.

Skim coat the cake with the whipped cream. Then add a layer of cream to cover it completely without any cake showing through. Using a piping bag, decorate your cake with your own design flair!