Slow-Cooker Rabbits with Fennel and White Beans (from Canadian Living's Slow-Cooker Collection) I only put "rabbits" in quotation marks because the frozen meat that constituted two rabbits' legs and bodies certainly did not resemble the animal. Still, in Belbin's Grocery in St. … [Read more...] about $11 “Rabbits” – Lamb Shank Replacements with Fennel and White Beans
Gourmet Garden International Cuisine
Gourmet Garden International Cuisine 377 Duckworth Street St. John's, NL ●●●●●●●● ○○ 8 out of 10 Note: This restaurant has closed...see below. Pakistani This marks my first St. John's restaurant review! The city is a burgeoning culinary scene of both fine-dining and ethnic … [Read more...] about Gourmet Garden International Cuisine
Spice-Rubbed Salmon: “A La di Stasio”
I have an everyday salmon spice rub. It's mostly salt, which is all the fish really needs to taste good, but it also includes paprika, garlic powder, cumin, black pepper, chili powder and cayenne. You can adjust the seasonings as you see fit, but generally I add them in that … [Read more...] about Spice-Rubbed Salmon: “A La di Stasio”
Hani Chile-Garlic Paste: “Beyond the Great Wall”
The first thing I made when I got back to Newfoundland were my staples. Guizhou Chile Paste and Hani Chile-Garlic Paste Needless to say I was coughing up a lung for the rest of the afternoon. I used a 250mL container of dried Birds Eye chiles. That's enough to cause anyone who … [Read more...] about Hani Chile-Garlic Paste: “Beyond the Great Wall”
Mango Chicken: “Simply Thai Cooking” by Wandee Young and Byron Ayanoglu
I have two recipes for mango chicken. This is not my favourite, but it let me work on the insane task of chopping vegetables and meat into properly-sized pieces. This stands in opposition to my slice-and-dice method that usually wins out for meals that are cooked in a wok. It's … [Read more...] about Mango Chicken: “Simply Thai Cooking” by Wandee Young and Byron Ayanoglu
Loire Restaurant
Loire Restaurant 119 Harbord Street Toronto, ON ●●●●●●●●☺○○ 8 1/2 out of 10 French I've been cooking a lot from Josée di Stasio's ode to modern French/Québecois recipes and food traditions, "A la di Stasio" recently. I've also been fortunate to eat at some of Montreal's French … [Read more...] about Loire Restaurant
Rice for Mango Chicken
Put your hand in a bowl of rice grains and stir. Follow the rules. Carefully move the grains around with your chilled fingers until the water is milky. Drain it. Add more water and stir again. I do it all six times. No skimping. What reason do I have to rush? There's comfort in … [Read more...] about Rice for Mango Chicken
From Montreal With Love, Sweet Conclusions: Grapes Soaked in Port
Back when I was living in a shack in Northern Ontario, I met a Québecoise who told me about the wonder of frozen grapes. Simply pop some grapes in the freezer for a few hours or a few weeks (they don't get any MORE frozen...) and enjoy the pleasure of biting into the best … [Read more...] about From Montreal With Love, Sweet Conclusions: Grapes Soaked in Port
From Montreal With Love: Duck Confit, Part 3
Duck Confit on Salad with Thyme-Roasted Celeriac Ingredients: 8 duck legs 1 kg fat 1/3 cup kosher salt 1 tablespoon black peppercorns 2 bay leaves, crushed 4 cloves of garlic, finely chopped Sprigs of fresh thyme It's true, it took me weeks of planning to find a large quantity … [Read more...] about From Montreal With Love: Duck Confit, Part 3
Duck Confit, Part 2: Artichokes a la Provencale
The table was set, the black olive tapenade was made, and the next step was to prepare the Artichokes a la Provencale. Apparently people from Provence drink a lot of dry vermouth. I'd actually never made fresh artichokes before, and I wasn't quite prepared for how prickly they … [Read more...] about Duck Confit, Part 2: Artichokes a la Provencale