MissWattson

I looked for black cod, but it wasn't available in Newfoundland. Atlantic cod, however, was a different story. I could get about 2lbs of it for $6...how is that reasonable? I mean, it's way too reasonable. It can't possibly be sustainable. For this dish you need to make a … [Read more...] about Miso-Marinated Cod with Sake and Lychees

Ground Turkey and Scallion Dumplings The first course of the Asian-Inspired Dinner Party meal for 8 was a whole lot of dumplings: Turkey and Scallion Dumplings 2 lbs ground turkey 2 tbsp soy sauce 1 tbsp rice vinegar 1/4 tsp ground black pepper 2 cloves garlic, minced 2 tsp … [Read more...] about So Many Dumplings: Turkey and scallion & Shiitake and Bamboo Shoots

These are words that don't go together for a very good reason, "Rabbit" and "Chili". I should have respected that. I didn't even want to take a picture. I basically just wanted to use up my dried chipotle chilies that I dragged all the way home from Montreal. These are all the … [Read more...] about Disastrous Rabbit Chili Verde

My cooking goals in Newfoundland are to cook as much seafood as possible. With that in mind I went in search of a Thai recipe in Wandee Lee's Simply Thai Cooking. We'd been eating a ton of rice and I figured noodles would be a nice change. There's something really gourmet about … [Read more...] about Slippery Thai Noodles with Seafood

Yes, it could be prettier, but oh god, it was delicious. I took two recipes from Cooking Light Magazine and stuck them together to create what I think was a much better dessert. I felt like making a graham cracker pie crust instead of a normal pie crust, and I needed to get rid … [Read more...] about Extra-Musical Mash-Up: Buttered Rum-Raisin Cream Pie with Partridgeberry Glaze

Beppi Crosariol from the Globe & Mail was so kind as to do a little video on how to make a simple red wine sauce some time ago. Sauté some diced shallots in a little oil. Add equal parts red wine and chicken broth (about 1/2 cup of each) and boil until they reduce by half. … [Read more...] about Halibut in Red Wine Sauce

This recipe was recommended to me when I wanted to make smelt. Very sustainable, smelt. Small and fishy, like sardines. I wanted to form an opinion on the fish, having never tried it before. Unfortunately, I looked in three supermarkets and one fish shop the day I wanted to make … [Read more...] about Mackerel Nanbanzuke

I used to live next to a Korean church on Bloor Street in Toronto. It was on the edge of Korea Town and my 3 years of living and going to school in the area introduced me to the wonders of pork bone soup, 24 hour amazing (and awful) BBQ, steamed walnut red bean dough balls, and … [Read more...] about Jap Chae Korean Noodles

This started from wanting to make the basic tomato sauce recipe from Josée di Stasio's A la di Stasio. Then I got a little ambitious. I decided to re-make the Kazakh Noodles from Beyond the Great Wall, but skip the stretching by hand step and the hanging (even if I'd had a … [Read more...] about Home-Made Fettucine with Lamb Tomato Sauce

I hate orange in sauces. So why did I make this recipe? Some yoga-induced state of insanity? Nope. I made it because I wanted to make a fish recipe from Josée di Stasio's A la di Stasio, of which there are only two, and I'd already made the other one twice. I didn't feel like … [Read more...] about Catch of the Day: Trout in Orange Sauce