Cookbook Review: Fresh with Anna Olson

I have far too many cookbooks to count, in fact some of them have taken up residency under my bed as there's no more room in the kitchen. One of my most recent additions, Fresh with Anna Olson has become a go-to resource for the relative ease of its recipes along with its consistent results.

Anna's Spelt Crust Pizza with Artichokes and Mushrooms (pictured, below) inspired me to go out and purchase a pizza stone first. And I'm so glad I did, as the results were a revelation. The cornmeal-dusted crust was crispy and flavourful, and the combination of pesto and sour cream was a nice change from the tomato base I usually go for. The rest of the ingredients, among them cremini mushrooms, sliced artichokes, arugula, basil, prosciutto and Parmigiano-Reggiano, worked together very well in a pie that was light yet filling.

From there, I made Whole Roasted Pork Loin with Onions, Pears and Orange; Swiss Chard with Pine Nuts and Pan-Roasted Garlic; Maple Roasted Chicken Breasts; and Triple Chocolate Brownies. All turned out well, notably the Pork Loin which was the best I've ever made.

But my absolute favourite recipe, thus far, has to be the Spiced Chocolate Pear Tart (pictured above). I've made it twice now, once for a friend and another time for my parents, and it is deadly good. Chocolate short crust pastry, rich, cardamom-spiked chocolate filling, and sweet poached pears over top. It's definitely a knockout dessert.


Broken down by season, I've been sticking to the Fall and Winter sections so far, but with spring around the corner I'm excited to try more of Anna's recipes with items I bring home from the farmer's market, particularly the Strawberry Meringue Tarts; Ham & Scallion Scones with Lemon-Herb Chevre; Asparagus with Rhubarb Hollandaise; and Jerk Marinated Chicken Breasts.

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Pumpkin Cranberry Loaf

Where has the time gone? I can't believe it was August when I posted here last. It's been a crazy busy fall, the main change being my new job. I've left CityNews.ca to run CityLine.ca, the website for national lifestyle program CityLine, on Citytv. One of the main benefits? I get to write about, among other topics, food! I've had the pleasure to meet some great chefs, including our regular experts Jason Parsons, Massimo Capra and Michael Bonacini.

Earlier this week I interviewed Vancouver chef, and host of The Main, Anthony Sedlak -- wonderful guy, and incredibly talented. Next week I'm looking forward to speaking with food writer/cookbook author Lucy Waverman, and Anna Olson, cook-baker extraordinaire and host of the Food Network Canada series Fresh. All very exciting, as I own cookbooks by many of these folks and getting the opportunity to chat about food and cooking with them is hugely rewarding.

In honour of next week's interview with the lovely Ms. Olson, I want to encourage everyone to try this delicious pumpkin cranberry loaf from her 2004 cookbook Sugar. I love the interplay of sweet pumpkin and tart cranberry, and this loaf stays incredibly moist for days.

Pumpkin Cranberry Loaf
Makes 1 9x5-inch (2L) loaf

2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 cup unsalted butter, room temperature
1 cup sugar
2 eggs
1 cup canned pumpkin puree
1 tbsp orange zest
1 tsp vanilla
1 cup orange juice
1 1/2 cups cranberries, fresh or frozen

Preheat oven to 325F.

Sift together flour, baking soda and baking powder, salt and spices and set aside.

In a medium bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, and stir in pumpkin puree, orange zest and vanilla. Stir in orange juice.

Add dry ingredients in two additions and blend just until incorporated. Fold in cranberries.

Spoon batter into greased loaf pan and bake in centre of oven for 60-75 minutes until a tester inserted into the loaf comes out clean.

Allow to cool before slicing.

Courtesy Anna Olson, Sugar, Whitecap Books, 2004

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