When your wine importer friend whose company motto is "No shit in my wine" says "Let's have a Champagne and caviar night!" and offers to bring both the natural Champagne and the caviar, you don't say no. Only an idiot would say no. I'm occasionally not an idiot. And only a … [Read more...] about Champagne and Caviar
Slow-Cooker Chicken with Fennel, White Wine and Black Olives for Breakfast Television (Plus Malaysian cooking classes and Montreal-made salads from Ma Vitrine Bio)
If you missed my segment on BT Montreal this morning, I was talking about ways to eat healthier, which has nothing to do with endless kale and everything to do with slow-cooker chicken, Malaysian cooking classes and pop-up dinners and shake-and-eat organic grocery store salads … [Read more...] about Slow-Cooker Chicken with Fennel, White Wine and Black Olives for Breakfast Television (Plus Malaysian cooking classes and Montreal-made salads from Ma Vitrine Bio)
Homemade Sriracha Chili Sauce (aka “Rooster Sauce, aka “the big bottle of red hot sauce in Vietnamese restaurants”)
This is a great homemade hot sauce that resembles Asian rooster sauce. No preservatives. Fermented for 4 days. Made with green cayennes instead of long red chili peppers, and rice vinegar instead of harsh regular vinegar. Thus, better, I feel. I started with 3 lbs of green … [Read more...] about Homemade Sriracha Chili Sauce (aka “Rooster Sauce, aka “the big bottle of red hot sauce in Vietnamese restaurants”)
Le Diplomate: Small Plates and Natural Wines in Park Ex
This Park Ex restaurants helmed by chef Aaron Langille has been open for a couple years now. It's far from my place and there are always newer places opening, but those aren't excuses for having never gone, especially when the changing, seasonal menu is this exquisite. It's also … [Read more...] about Le Diplomate: Small Plates and Natural Wines in Park Ex
Perfect Grated Mashed Potatoes
I hate mashed potatoes. There, I said it. They're full of everything I can't eat - butter and cream and milk. But even years ago when I was eating those things and my mother put the extra effort into mashing potatoes (once a year or less. Probably less), I thought it was a … [Read more...] about Perfect Grated Mashed Potatoes
Vacuum-Infused Maple-Brandy Peaches and Champagne-Tarragon Chanterelles
Here's an article I wrote for for Fine Dining Lovers on vacuum-infusing quick pickles. Kosher dills these ain't. I tell the story of a farmers market in Seattle and write about not spilling vinegar all over a giant chamber infuser. Boy, that would have been embarrassing. … [Read more...] about Vacuum-Infused Maple-Brandy Peaches and Champagne-Tarragon Chanterelles
This Year’s Sauerkraut: Three Ways
Why would you make one batch of sauerkraut when you could make three? That was the theory behind this year's non-spicy cabbage fermentation binge. In addition to the annual kimchi fest, I invited friends over to make less fiery ferments (speaking of that, it's a great … [Read more...] about This Year’s Sauerkraut: Three Ways
Review: The Sous Vide Supreme Demi, Perfect Eggs and Steak and Reasons to Have 15 Children
A large box containing a sous vide supreme demi arrived at my door yesterday. It felt a little like Christmas, except with $1000 kitchen toys to test-drive instead of ugly sweaters. That being said, the idea of flavourful food vacuum-sealed then cooked long and slow made me … [Read more...] about Review: The Sous Vide Supreme Demi, Perfect Eggs and Steak and Reasons to Have 15 Children
Risotto-like Sorrel Rice With Egg and Pecorino Sheep’s Milk Cheese
It's a bit annoying that even when I follow Yotam Ottolenghi's recipe properly, his photos are prettier than mine. Case in point, the recipe for sorrel rice with pecorino and egg yolk from his Sept. 9, 2017 The Guardian food column. This was the second Pecorino recipe I made … [Read more...] about Risotto-like Sorrel Rice With Egg and Pecorino Sheep’s Milk Cheese
How to Make Homemade Crème de Cassis or Blackcurrant Liqueur
This looks kind of gross, I know – kind of like milking blackcurrants. I can also see why you'd think it's blood all over my friend's hands. And yes, our hands were died reddish-purple for the next few days. But the beautiful bottles of homemade crème de cassis in my fridge were … [Read more...] about How to Make Homemade Crème de Cassis or Blackcurrant Liqueur