Photograph by J.S.Swider
I checked off another box on my bucket last week. I had always wanted to skate the Rideau Canal in our country’s capital city of Ottawa.
With the plan to do this we drove to Ottawa for a long weekend getaway. I had only been to Ottawa in warmer weather so I had never seen the canal frozen and open for skaters. The canal rink is 7.8 km long and is the longest skating rink in the world. Local residents use the canal as a way to commute to work to work on skates while carrying their boots in backpacks.
The canal rink is very well maintained. Every 0.2 km along the route there are signs to tell you where you are and how far you have travelled. Also, every few kilometres there are change huts, washrooms and food concessions where you can buy a hot chocolate or other hot drinks.
The traditional snack along the way are Beaver Tails. Since beavers were declared our national animal in 1975 some clever person decided to make a pastry in the shape of a long flat beaver tail. You can try them with a variety of toppings from sugar and cinnamon to maple and hazelnut. Even though Beaver Tails have become a classic Canadian treat I had never tasted one until this year. I tried one after skating and quickly fell in love. The pastry had a long, thin fried doughnut-like texture that had been topped with cinnamon and sugar. It tasted amazing!
On our first evening in Ottawa we skated part of the canal to get used to the ice. Afterward we enjoyed a terrific dinner at Maxwell’s Bistro on Elgin St.
The next day we rose early and set out to skate the canal from end to end. I had never skated such a long distance before but the sun was shining, the day was beautiful and I was determined to make it to the end. I was very tired in the last kilometre and had to stop a couple of times to catch my breath but I made it to the end, then we walked all the way back. That afternoon we rested and then ventured out to another local bistro called The Buzz to enjoy a delightful dinner of Steak Frites, Creme Brule and Red wine. I slept like a baby that night.
I hope to go back to Ottawa again soon so I can skate the canal both ways.
Photograph by J.S. Swider
After a long day of winter activity I love to enjoy a bowl of hot soup. This Winter Minestrone is from Ina Garten’s new book Foolproof and the recipe is just that.
Serves 6 to 8
Extra virgin olive oil
4 ounces pancetta, ½-inch-diced
1½ cups chopped yellow onions
2 cups (½-inch) diced carrots (3 carrots)
2 cups (½-inch) diced celery (3 stalks)
2½ cups (½-inch) diced peeled butternut squash
1½ tablespoons minced garlic (4 cloves)
2 teaspoons chopped fresh thyme leaves
26 ounces canned or boxed chopped tomatoes
6 to 8 cups chicken stock, preferably homemade
1 bay leaf
Kosher salt and freshly ground black pepper
1 (15-ounce) can cannellini beans, drained and rinsed
2 cups cooked small pasta, such as tubetti (see note)
8 to 10 ounces fresh baby spinach leaves
½ cup good dry white wine
2 tablespoons store-bought pesto
Freshly grated Parmesan cheese, for serving
Heat 2 tablespoons of olive oil over medium heat in a large, heavy pot or Dutch oven. Add the pancetta and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until lightly browned. Add the onions, carrots, celery, squash, garlic, and thyme and cook over medium heat, stirring occasionally, for 8 to 10 minutes, until the vegetables begin to soften.
Add the tomatoes, 6 cups of the chicken stock, the bay leaf, 1 tablespoon salt, and 1 ½ teaspoons pepper to the pot. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes, until the vegetables are tender.
Discard the bay leaf. Add the beans and cooked pasta and heat through. The soup should be quite thick but if it’s too thick, add more chicken stock. Just before serving, reheat the soup, add the spinach, and toss with 2 big spoons (like tossing a salad). Cook just until the leaves are wilted. Stir in the white wine and pesto. Depending on the saltiness of the chicken stock, add another teaspoon or two of salt to taste.
Serve large shallow bowls of soup. Sprinkle with Parmesan cheese, drizzle with olive oil, and serve hot.
NOTE: To cook the pasta, put 1 cup of pasta into a large pot of boiling salted water. Cook according to the directions on the package, drain, and set aside.
You can make this soup ahead and reheat it before serving. It will need to be re-seasoned.
Recipe from Barefoot Contessa Foolproof by Ina Garten and also published in Canadian House and Home Magazine