Thanks to everyone who came to the Nun's Island market today. Despite the rain, it was a nice atmosphere and I'm glad to have met some wonderful people. Here are the recipes I made today, slightly adapted from my portable grill to your home kitchens. (This is how I make these … [Read more...] about Farmers Market Recipes: Curried Cauliflower with Dried Figs and Toasted Pine Nuts; Raw Beet, Carrot and Black Radish Salad with Apple Cider Vinaigrette
Archives for September 2012
Back at the Market
Come visit me at the Ile-des-Soeurs farmers market tomorrow (Sunday, September 30th) from noon to 1pm. I'm doing a demo of grilled curried cauliflower with maple syrup, pine nuts, and arugula, and a raw beet and a carrot salad with apple cider vinaigrette. It's going to pour. … [Read more...] about Back at the Market
Slow Cooker Apple Butter
What the heck is apple butter? Is it apple-flavoured butter? What do you do with it? These are all valid questions. Here are the answers: Apple butter is just apple butter cooked down to a spreadable, sort of butter-like consistency. It is not butter at all, thus is not … [Read more...] about Slow Cooker Apple Butter
No Room at the Inn: Chang, Boulud, Restaurant Reservations and Respectful Dining
How many restaurants do you know that don't take reservations? I'm pretty confident that in the coming years you'll know of more and more. And you'll probably also be frustrated on occasion having to wait for a table. But at least you'll most likely get a table. That was not the … [Read more...] about No Room at the Inn: Chang, Boulud, Restaurant Reservations and Respectful Dining
Win 2 Tickets to “May I Be Frank”
Head on over to my article on Midnight Poutine to in two tickets to a doc about a guy who turns his life around with raw food. This isn't some health-seeking hippie. This is an urban Brookynite, overweight, middle aged man. If he can do it... ...well, theoretically anyone could. … [Read more...] about Win 2 Tickets to “May I Be Frank”
Sleeping Problems, My Roommate, and Apple Pie in a Jar
One of the problems with making a lot of jam is you end up with a lot of half bottles of jam in your fridge, and if you're any good at making jam, you'll want to eat them. Now, I'm not a toast-in-the-morning kind of person because of the whole gluten thing, so I've discovered … [Read more...] about Sleeping Problems, My Roommate, and Apple Pie in a Jar
Montreal Mirror Article: “The Point does lunch”
This used to be a link to my article in the Montreal Mirror from last April (2012), but when the Mirror closed, the site went down. So here's the full article. It may have been edited before publishing, but I think this was the final version. It's lunchtime in Pointe St-Charles. … [Read more...] about Montreal Mirror Article: “The Point does lunch”
How-to Videos: Deboning Chicken and Building a Coop
Some of these videos are of me, some of them are of friends, and some are just informative (we're not all born with the innate skill of knowing how to whisk gluten-free flours into each other or build chicken coops, unfortunately). Lest we forget the meat-eaters and fish-lovers … [Read more...] about How-to Videos: Deboning Chicken and Building a Coop
Becky Selengut at the Queen Anne Farmers Market in Seattle
Twitter is such a great thing. I just wrote that. It's too late to take it back. I met Becky Selengut through her book "Good Fish." I was on a sustainable fish kick at the time. The kick turned into a lifestyle, and here I am, still eating squid, mackerel, and wild Pacific … [Read more...] about Becky Selengut at the Queen Anne Farmers Market in Seattle
Modernist Cuisine Cryo-Shucked Oysters and How to Avoid Embarassment at an All-You-Can Eat Oyster Buffet
In this video, Chef Anjana Shanker of the Modernist Cuisine Cooking Lab in Bellevue, Washington shows me how to shuck oysters the easy way - with liquid nitrogen: Okay, so maybe not the "everyman" method of shucking, but it sure is efficient. All you do is pop them in liquid … [Read more...] about Modernist Cuisine Cryo-Shucked Oysters and How to Avoid Embarassment at an All-You-Can Eat Oyster Buffet