Hi all,
Just wanted to toss out an idea that has been brewing. Our Ottawa catering company Kitchen Inspired, is thinking taking it up a notch when it comes to cooking demonstrations and getting people passionate about food. Thinking about Mother's Day yesterday, and how we were asked by a few gentlemen to cater for their wives and moms. While I already booked myself for my own family, I thought about the number of guys in Ottawa who want to have their special day catered from Kitchen Inspired, simply because they were too lost in the kitchen. I have completed by book for men, called Grin N' Bear, A Men's Guide to Surviving the Heat of the Kitchen, now comes the fun task of properly publishing it. But before going further with that, I want to see if Men in the Ottawa Area who want learn more about cooking, but aren't interested in taking any continuing education classes to contact me and lets see if we can get a Men's Only Cooking Group organized. Hope to hear those interested soon.
Monday, May 10, 2010
Thursday, May 6, 2010
Harissa
Sharik asked about harissa, how to make it and where to buy it in the Ottawa area.
After a bit of research I was able to find it at La Bottega in the Ottawa Market, and also the Whalesbone Oyster House on Kent Street, and Alladhin on St.Laurent Blvd.
Harissa is a North African hot sauce where the main ingredients are Piri piri style chili peppers, tomatoes and smoked paprika.
Now the following recipe for Harissa comes from the Professional Chef Series Volume 7,
Ingredients:
•10 dried red chili peppers
•4-5 cloves garlic, finely minced
•1 teaspoon salt
•2-3 tablespoons olive oil
•1 teaspoon coriander seeds
•1 teaspoon caraway seeds
•1/2 teaspoon cumin powder
Directions:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Using a mortar and pestle grind the coriander and caraway seeds to a fine powder.
Add remaining spices and blend to form a smooth paste.
Store in airtight container and top with a little olive oil. Can last up to one month in the fridge.
see below a picture of the finished product.
Hope this helps and would love to hear what you tried making with Harissa.
After a bit of research I was able to find it at La Bottega in the Ottawa Market, and also the Whalesbone Oyster House on Kent Street, and Alladhin on St.Laurent Blvd.
Harissa is a North African hot sauce where the main ingredients are Piri piri style chili peppers, tomatoes and smoked paprika.
Now the following recipe for Harissa comes from the Professional Chef Series Volume 7,
Ingredients:
•10 dried red chili peppers
•4-5 cloves garlic, finely minced
•1 teaspoon salt
•2-3 tablespoons olive oil
•1 teaspoon coriander seeds
•1 teaspoon caraway seeds
•1/2 teaspoon cumin powder
Directions:
Soak the dried chilies in hot water for 30 minutes. Drain. Remove stems and seeds.
In a food processor combine chili peppers, garlic, salt and olive oil. Blend.
Using a mortar and pestle grind the coriander and caraway seeds to a fine powder.
Add remaining spices and blend to form a smooth paste.
Store in airtight container and top with a little olive oil. Can last up to one month in the fridge.
see below a picture of the finished product.
Hope this helps and would love to hear what you tried making with Harissa.
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