This recipe comes from Scottish Highland Hospitality, which you can read more about in my recipe post for dairy-free cod brandade. It was my favourite recipe from the book, mostly because of the salsa. The key is to buy really tasty avocados and grapefruit. I splurged on organic … [Read more...] about Dived Scallops with Avocado and Pink Grapefruit Salsa
Greens & Herbs
Quebec Seafood: Nordic Shrimp Ceviche with Sweet Potato and Lime
This morning I was on Breakfast Television Montreal talking about local Quebec seafood. Here's my recipe for the Nordic shrimp ceviche that I made with host Derick Fage. It's 100% sustainable, super easy and very delicious. Nordic shrimp are available in Quebec year-round frozen … [Read more...] about Quebec Seafood: Nordic Shrimp Ceviche with Sweet Potato and Lime
Everyday Chinese Stir-Fried Chicken with Bok Choy and Snow Peas
Look at those peas. Aren't they gorgeous? Those peas and bok choy were not bought in a grocery store. I picked those myself, and felt almost bad stir-frying them until I saw how bright green and delicious this recipe made them. The recipe is incredibly simple, and it's not … [Read more...] about Everyday Chinese Stir-Fried Chicken with Bok Choy and Snow Peas
Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)
I'd walked past the vine leaves outside my community garden hundreds of times, but I'd never put them to use in my kitchen until now. I know they're good for two things: pickling cucumbers (they supposedly keep the pickles firmer without adding any chemicals) and dolmades (Greek … [Read more...] about Greek Dolmades: Vegan, Healthy and Local (if you Forage the Vine Leaves)
Masters Sunday Masterpieces and What to Cook for a Potluck
My dad has an annual tradition of inviting all of his golf friends and their partners over to watch the last day of the Masters, the annual golf tournament that ends with someone wearing a green jacket. It's the only time of the year my dad orders catering – he usually gets a … [Read more...] about Masters Sunday Masterpieces and What to Cook for a Potluck
Shui Zu Yu: Spicy Boiled Sichuan Fish
This is a typical Sichuan dish that's quick, light and tongue-tingling. Make sure you find real Sichuan peppercorns. If your mouth doesn't go a little numb, they're not real. You want the burn, because it's not really heat, per se; it's numbing. And sometimes we all need a little … [Read more...] about Shui Zu Yu: Spicy Boiled Sichuan Fish
Frog’s Legs, Chicken Wings or Scallops in Brandy
The original recipe is for frogs legs and it's in honour of Jabba the Hut's preference for eating them in brandy (see Christmas Party 2015 for further explanation). But frog's legs are somewhat hard to come by in Newfoundland, let alone in the middle of winter, so I subbed … [Read more...] about Frog’s Legs, Chicken Wings or Scallops in Brandy
Star Wars Ration Boxes
Luke’s savoury ration boxes: kale chips, sweet potato chips, zucchini chips, raisins, currants, dates, toasted almonds, hazelnuts, pecans and walnuts. What's a ration box, really? Let's ask the Star Wars wiki: "Food rations...were a transportable form of ready-to-eat food used … [Read more...] about Star Wars Ration Boxes
Misnamed “Womp Rat Stew” (Slow-cooker Spiced Lamb and Spinach) for the 8th Annual Volk/Watson Christmas Extravaganza
I didn't create this recipe for womp rat stew. Womp rats are small creates that Luke talks about bullseyeing growing up on Tatooine. According to the Star Wars Wiki, the dish is sometimes called mystery stew and was served at Jun Seros' diner in Mos Eisley, Tatooine. But I got it … [Read more...] about Misnamed “Womp Rat Stew” (Slow-cooker Spiced Lamb and Spinach) for the 8th Annual Volk/Watson Christmas Extravaganza
Riffing on Josée Di Stasio’s Red Lentil Stew
This red lentil stew is inspired by the du Puy lentil version in Josée di Stasio's cookbook À la di Stasio. I swapped in red lentils for the brown, mint for parsley and added red peppers, turmeric and potatoes. Stew is, after all, forgiving. You could also pressure cook it to … [Read more...] about Riffing on Josée Di Stasio’s Red Lentil Stew