If you have one large, beautiful fillet of fish you just have to roast it—skin-side up, of course, so the fat bastes the flesh as it cooks. Coat it in crushed almonds, salt, pepper, ground fennel, and seal the moisture in (and make the coating stick) with a thin layer of Dijon, … [Read more...] about Roasted Sustainable Arctic Char with Simple Risotto-Style Rice
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British Marmalade Throwdown: Good Food Channel vs. The Guardian (Homemade Orange Marmalade and Caramelized Orange Syrup)
If you want to make syrup or a very sugary, caramelized jelly, make this recipe from Good Food Channel. If you want a really great, bright, citrus-y marmalade, use this recipe. After extensive marmalade research and the realization that I didn't have a cheesecloth or muslin bag … [Read more...] about British Marmalade Throwdown: Good Food Channel vs. The Guardian (Homemade Orange Marmalade and Caramelized Orange Syrup)
Roasted Chicken Salad with Toasted Almonds, Cranberries, and Balsamic
What do you do with leftovers? You make a heck of a salad, that's what. With the chicken from the chicken Dijon (or any other of a million baked chicken recipes...), this is a quick meal. Skip the nut coating and cooking and just toss it with the greens and things. Or you can … [Read more...] about Roasted Chicken Salad with Toasted Almonds, Cranberries, and Balsamic
Politically Incorrect Moros y Cristianos: Cuban Rice and Beans
The hilarious thing about culinary traditions is that they can come from a time when people thought a little differently. Whether that means lard was akin to gold or the more sugar used in jam, the better (because it yields more jam, and you're going to need as much food as … [Read more...] about Politically Incorrect Moros y Cristianos: Cuban Rice and Beans
Chicken Dijon with Leeks Vinaigrette: Simple, Quick, Healthy
I hate writing that—"simple, quick, healthy." It feels as though I'm suddenly connecting myself with every mom-friendly cookbook thrown into the bargain bin at Chapters. But it's a meal that you put down in front of people and there's nothing scary involved. No blood sausage. No … [Read more...] about Chicken Dijon with Leeks Vinaigrette: Simple, Quick, Healthy
Risotto Cooking Class Montreal: Seafood Risotto and Wild Mushroom Risotto
Slowly. Stir. Breathe. Stir. Blending hot stock into wine, letting the starch create a thick sauce as you coax it from the grains, making sure the bottom doesn’t stick. This isn’t Korean bibimbap. This isn’t Indian biryani. This isn’t Chinese congee. There’s nothing like this, … [Read more...] about Risotto Cooking Class Montreal: Seafood Risotto and Wild Mushroom Risotto
“13 French Desserts”: A Cheater’s Guide to Tradition
What do you do when you find out that France has this crazy tradition of making 13 desserts for a single Christmas meal, you desperately want to add it to your "International Christmas traditions menu" but you really don't feel like making a buche de Noel in addition to 12 other, … [Read more...] about “13 French Desserts”: A Cheater’s Guide to Tradition
Japanese Kentucky “Fried” Chicken
This was by far the crowd favourite at the annual Christmas party. Turns out that KFC is a traditional Christmastime treat in Japan, so I reinvented it for the "International Christmas" menu. If you have time, marinate the chicken overnight instead of 10 minutes beforehand and … [Read more...] about Japanese Kentucky “Fried” Chicken
Jamaican Black Rum Cake
This is a Jamaican version of fruitcake is usually just called "Black Cake," with the dark colour coming from burnt sugar and/or molasses. I decided to do the traditional burnt sugar version. Boy did it burn. That was a bit of a gong-show. And having played in a lot of … [Read more...] about Jamaican Black Rum Cake
British Trifle: Strawberries, Custard and Dairy-free Cream
I've secretly always wanted to make trifle. It's such a rich, creamy, heavenly, luxurious (...) dessert. The ultimate treat. But once lactose intolerance hit about 9 years ago I figured I was SOL. Even when I figured out that coconut cream could be whipped into something that … [Read more...] about British Trifle: Strawberries, Custard and Dairy-free Cream