These are two very different dishes - jambalaya and kisir. One is a Cajun specialty that usually involves chorizo sausage, shrimp, chicken, green peppers, spices, and rice while the other involves bulgur, no meat, pomegranate molasses, pomegranate seeds, and mint. Skip the meat … [Read more...] about Barley Jambalaya or Middle Eastern Kisir
Fish and Seafood
Sustainable Jerk Mackerel with Almond Pot Liquor
This recipe has nothing to do with: 1. Booze 2. Drugs 3. Mean-spirited people The cook stereotype makes me believe that many cooks out there will be upset about that as they enjoy the former two and are the latter...so if that's you, I'm sorry to disappoint. BUT! If you … [Read more...] about Sustainable Jerk Mackerel with Almond Pot Liquor
Peruvian Nordic Shrimp “Causa” with Aji Amarillo Chili Paste
You don't need to find amarillo chili peppers for this recipe. Any long, red or orange chili pepper will work, but there are, conveniently, a few appropriate long, skinny spicy peppers in the Lufa Farms basket this week. Common substitutes for amarillos are serrano or habanero … [Read more...] about Peruvian Nordic Shrimp “Causa” with Aji Amarillo Chili Paste
Wild Atlantic Cod in Fennel, Cumin and Fenugreek-Spiced Tomato Sauce
Sometimes it's nice to treat yourself a little, and I'm pretty sure Michael gets this. So we hit it off. To describe Michael as "well-groomed" would be an understatement: tailored, pleated pants, ironed shirt, and nails that were prettier than mine. But he almost immediately … [Read more...] about Wild Atlantic Cod in Fennel, Cumin and Fenugreek-Spiced Tomato Sauce
Oven-Baked Fish and Chips with Nova Scotia Haddock
So I'm a little obsessed with sustainable seafood. Maybe more than a little...I interview truckers, tour fish warehouses, record talks at seafood distributors, email Oceanwise reps, end up eating pickles at 11pm in apartments on St-Laurent, and most recently, end up driving … [Read more...] about Oven-Baked Fish and Chips with Nova Scotia Haddock
Refined Quebecois Food = Less Fuss Than French, Just As Much Butter: Not-So-Seared Scallops in Orange Butter Sauce
Scallops in Orange Butter Sauce When you're in Newfoundland and you don't feel like cooking, you make seafood. It's so ridiculously easy and takes about 15 minutes from start to finish if your fish is thawed. You can put this orange sauce on anything from mackerel to char (which … [Read more...] about Refined Quebecois Food = Less Fuss Than French, Just As Much Butter: Not-So-Seared Scallops in Orange Butter Sauce
What Else Do You Put On Dosa?
Better question: What DON'T you put on dosa? Well, if you followed last year's Christmas party, you know I enjoy layers. So in a twisted kind of canapé style I'm a big fan of dosa + gloopy thing + cheese-like thing + meat-like thing + sauce-like thing. That doesn't sounds … [Read more...] about What Else Do You Put On Dosa?
How Do You Mess Up A Lemon-Butter Sauce?
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?
Asian-Inspired Dinner Party: Dumplings, Miso-Marinated Cod, and Soba
Shiitake Mushroom and Bomboo Shoot Dumplings "Should we have some people over?" my mother asked. Well, yes, certainly. Two hours before the dinner party... Me: "You have no idea what I'm making, do you?" Mom: "No. If you got hit by a car I would have no idea what to do for … [Read more...] about Asian-Inspired Dinner Party: Dumplings, Miso-Marinated Cod, and Soba
Lobster Bisque
I did this as a personal challenge...I've never bought a live lobster in my life. In fact I didn't even like lobster until a few years ago. Once, my mom made lobster and I couldn't eat it. The antenna, the eyes. God, it had eyes. It was gross, and staring at me. But that was a … [Read more...] about Lobster Bisque