There are really only two primary ingredients in a lemon-butter sauce. You'd think I could do it properly... Mais non, with me, the easy things become hard and the "any idiot can do it" things become disasters. I bought fish at St. Lawrence Market in Toronto at 4pm. That means … [Read more...] about How Do You Mess Up A Lemon-Butter Sauce?
Sticking Things In Cans (Well, jars, really…but it wasn’t such a “jarring” experience)
Today I learned to can. I'm a very strange girl in her 20's who obsesses about things such as canning. I've been trying to find someone to show me the wonders of this jar-art all summer. Well, I understand already how wonderful it is, so maybe more the intricacies of canning was … [Read more...] about Sticking Things In Cans (Well, jars, really…but it wasn’t such a “jarring” experience)
A Newfoundlanders’ Shot of Chartreuse Verte
I did not make this. In fact, this is probably a heavily-guarded secret recipe. Chartreuse Verte is delicious (whatever it's made of) if you like strong liquor. It’s mildly sweet, a little herbal, and very alcoholic. It’s also translucent green. To me, these are all very good … [Read more...] about A Newfoundlanders’ Shot of Chartreuse Verte
Wild Blueberry Sauce, Or Jam, Or Pie Filling
I bought “jam” blueberries from Jean-Talon market. They were the cheapest wild blueberries I’ve seen in the city - $7 for about as many cups. None of this crazy $35 a basket business. I come from Newfoundland where you go out and pick your own gosh-darn blueberries. You maybe buy … [Read more...] about Wild Blueberry Sauce, Or Jam, Or Pie Filling
Yellow Watermelon Bliss Massage
Don’t:1. Cart a watermelon home in a bag over your shoulder2. Cart a cantaloupe home in another bag over your other shoulder3. Cart lettuce, tomatoes and cucumbers home in another bag in a sack over both … [Read more...] about Yellow Watermelon Bliss Massage
Anniversary Honeywine
It was exactly one year ago today that I posted my first recipe story. That was 187 posts ago, not including my posts at Interculturiosity and Midnight Poutine. I made my own birthday cake from Alice Medrich's Chocolate and the Art of the Low-Fat Dessert. Made = messed up but it … [Read more...] about Anniversary Honeywine
Zucchini and Tomatillos Cooked In Chilies
I'm a big believer in using what you have. What I had was a pot in which I'd just made the most delicious chile sauce. The pot still held the remnants of the sauce and I hate wasting a delicious thing. I wanted every last bit of heat. So I quickly chopped some zucchini and diced … [Read more...] about Zucchini and Tomatillos Cooked In Chilies
Ode To Vietnamese Chili Garlic Sauce
Just giving you a heads-up that this is not going to rhyme. I'm not that poetic. There are two condiments I cannot live without: Dijon mustard and chili paste/sauce (you start to think of it in terms of being a sauce when you use it as liberally as I do). I'm more than a little … [Read more...] about Ode To Vietnamese Chili Garlic Sauce
“Heartsmart Cooking”: Multigrain Yogurt Bread
I'm currently obsessed with the sourdough bread from the Plateau Sunday Market. This is not it. This is the bread I turned into quasi-hamburger buns for my last post. It's still pretty great. It's at the point where I want to ask "Son Boulanger" from "La Perle et Son Boulanger" … [Read more...] about “Heartsmart Cooking”: Multigrain Yogurt Bread
Eggplant with Ground Venison and Cilantro
Sometimes I make things that don't look very appetizing. If I'm just making them for myself I don't put a whole lot of extra effort into making them look pretty, but then in you come, reader, making me add garnishes. I have this feeling you will think I'm a better cook if I add … [Read more...] about Eggplant with Ground Venison and Cilantro