This is the ultimate comfort food. Though I don't eat a lot of beef, I decided it was time for some red meat. I headed to the organic place in Atwater Market and asked what a good cut would be for braising. The woman gave me this. I don't remember what she said it was; it wasn't … [Read more...] about Slow-Cooker Sherry-Braised Beef with Tomatoes and Eggplant
Nun’s Island Farmers Market Recipes: Spiced Eggplant Confit and Deconstructed Greek Salad
Today I'm at the Nun's Island Farmers Market cooking in the fall chill. I guess I should be pan-grilling pumpkin with parsley and lemon zest, but I'm staying less autumnal with olive oil-simmered eggplant and a tomato-heavy Greek salad. It was about time I took advantage of the … [Read more...] about Nun’s Island Farmers Market Recipes: Spiced Eggplant Confit and Deconstructed Greek Salad
Back to the Nun’s Island Market: Eggplant Confit
Check out my cooking demo tomorrow at the Nun's Island Farmer's Market. 11:45am I'll be cooking eggplant confit with tomatoes, paprika and cumin, and maybe some Greek salad with the exceptional olives and oil from the market. See you there! … [Read more...] about Back to the Nun’s Island Market: Eggplant Confit
Garden Update
My garden is growing up. After I harvested the last of my arugula over a moth ago I put in lettuce, endive, kale and spinach. I took out my barren pea vines and sprinkled fenugreek and cilantro everywhere. Now that's all coming up and I harvested my first lettuce and kale two … [Read more...] about Garden Update
Aaron Langille, Typhoon Crab, and the Omnivore World Tour
Omnivore World Tour hit Montreal last month and my favourite presentation of the fest was from chef Aaron Langille, formerly of Cafe Sardine and soon-to-be of a new market-fresh, locavore-inspired Chinese restaurant in Chinatown. There isn't a drop of Chinese in this guy, but he … [Read more...] about Aaron Langille, Typhoon Crab, and the Omnivore World Tour
Hot and Spicy Thai Cooking Class: The photos
Thanks to all the great participants in my last hot and spicy Thai cooking class. We cooked up some stellar pad thai, spicy eggplant with sacred basil, and a from-scratch green curry chicken that tasted of the fresh cilantro and the garden. And the mango cocktails to start didn't … [Read more...] about Hot and Spicy Thai Cooking Class: The photos
Roasted Faux Fried Chicken with Collard Greens
Southern BBQ is hot right now. Whether it's coming out of a food truck in Austin or Calgary or a 10-foot smoker in Missouri or Montreal, we can't get enough southern 'cue. For someone who doesn't generally eat beef or pork, I get caught up in chicken. There's nothing like a … [Read more...] about Roasted Faux Fried Chicken with Collard Greens
I’m in Alive Magazine this Month: Cooking With Kids
Check out my article and recipes ("Cooking With Kids") in Alive Magazine this month! It's definitely one of my favourite publications to write recipes for because of its healthy, open-minded approach to food. Thanks to the great editors there who helped make the article come to … [Read more...] about I’m in Alive Magazine this Month: Cooking With Kids
“Maple-y”, Fish, and Making up Words
I went to buy Quebec mackerel today at the Atwater market. I saw it there at a very reasonable $4.95/lb (I think) last week. The fish are very small, but that's perfect if you're going to brine them and cook them whole, preferably on an outdoor grill or in the oven where they … [Read more...] about “Maple-y”, Fish, and Making up Words
The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal
Think of supper as problem solving. The garden/farmers/supermarket (preferably in that order of importance, but we can't all be snobs about it) has provided me these ingredients, and now I'm going to cook something delicious. True, I normally just separate the leaves from the … [Read more...] about The Best Way to Eat 5 Lbs of Swiss Chard and 1/2 L of Kimchi: Spiced Red Lentil Dal