Visited Willie and Juan's in Orleans yesterday on St.Joseph Blvd. Went in late aft for a few snacks so the review is not going to include mains this time. Seated right away in a booth, restaurant only had two other customers. Had a hurricane to drink which was very well made. Ordered the chorizo sausage with two dipping sauces and the mix platter which included quesadilas, fried zuccini, asiago cheese dip, and freshly fried tortillas.
Everything came fairly quickly as it should since there were very few other customers.
The sausage claims to be home-made and I definately agree that it was. Actually very delicious although it was supposed to come with two sauces, one being a mustard sauce, but was just plain everyday dijon which I thought was wrong. It is quite easy to make a mustard based sauce and they went the easy route on that.
Next the sharing platter, the guacamole was freshly made and the quesadilas were not overly stuffed, the right amount of cheese and stuffing. It does not come with a salsa which I found a bit odd, but the waitress was nice enough to bring it as soon as we asked for it.
The asiago cheese dip was warm but a bit too rich for my liking, really too heavy to be an app, something more suited to be shared among 4 or 5 guests. Lastly the zuccini, freshly battered and fried and topped with a mexican cheese that resembled parm. The zuccini was a huge hit as it really was very freshly prepared.
Finally the service, generally I was pleased with the service and the food came out fairly quickly, however at the end of the meal our waitress wasnt seen for a good 10-15 minutes. Last time she had come to check on us we were 3/4 of the way completed so I assumed she would come shortly to check on us again which sadly didnt happen. So definately lose a mark on that one.
All in all a good meal, and if you find yourself out by Orleans or live there and havent tried it I definately recommend it.
Sunday, April 17, 2011
Wednesday, April 13, 2011
Edoko Japanese Cuisine - Tempanyaki
Time for another review. This time of Japanese Cuisine on Queen street between Metcalfe and Elgin Street.
Walked in and was seated immediately, drinks were ordered and I had gone for the House Saki, drinks came very promptly. Going over the menu and you will see plenty of tradtional Japanese tempanyaki favourites such as Beef and Chicken Teriyaki, Salmon, Shrimp and Duck. Sushi is also available but that is usually served in the common restaurant room rather than the tempanyaki room.
We were seated infront of a large grill plate and the drinks were served and it was time to order. For apps Ika Ten which is lightly fried pieces of squid served with soy and pork spring rolls were ordered. For the main I ordered the Chicken and Beef combo and my guest ordered the Duck. Mine was with the salad and my guest ordered the soup.
Sadly the wait for the apps was a little longer than expected, we waited about 15 minutes and the place wasnt super busy. When the apps arrived they were exactly as described and not overly oily. Both apps tasted quite good and I would order them again. The springroll was crisp, very little oil dripped out and very flaky. Meat inside was tender and just the right amount of onion. The squid was crispy as well but just a bit chewy on the inside, but not enough to complain too much. However for the salad and soup to arrive took way too long, I would say almost 15-20 minutes, the problem was though with what arrived after that length of time. I wasn't expecting a bit of iceberg, one slice of tomato a few shreds of carrot and two cucumbers and a few drops of ginger sauce. The soup was a clear both with a few mushrooms floating on it and some chopped green onion. Neither was flavorful and so simple that it should have taken 30 seconds to put together and get out to us. I understand waiting between your apps and the salad arriving but first of all the salad and soup should have been first and secondly the portion was quite small and could have come out a lot earlier.
After the dismal salad and soup the chef came out to do the mains. He started with preping the veggies and flaming onion. As he dropped the veggies on the grill plate, he began to show off his flare. Lots of fun and entertaining tricks, which included a flaming onion. Not overly chatty with the guests like they do at some other places but fun to watch nonetheless. He started with the chicken next on the grill and the duck. The duck was quite a large portion and was topped with teriyaki sauce, garlic butter, green onions, broth and soy and served. The chicken and beef were done next, beef was asked to be rare, although a couple of pieces I would say were raw and had no sear. It seemed during the cooking portion the chef was rushing a bit and the flare stopped as well. When cooking he just kept tossing the food over itself and then serving it drenched in sauce. Noodles and rice are also served, the rice can be asked to be fried rice but we opted for the white and the noodles are also done on the hot grill plate. Meats are served with two sauces, ginger and sesame. The ginger is similar to many other Japanese places in the city with no exceptional qualities, and the sesame is the same, good but nothing spectacular. Having both rice and noodles was a bit too much starch and you could feel it all expanding inside fast lol. The other negative I would add is that due to the chef's rushing, the sauces on the meat really didnt get a chance to flavour the meat or veg too much and it was a bit salty. For dessert they had fried banana and various icecream, but we decided against it. Costs for each was about 27 after taxes and tips so not overly expensive at all.
Would I return, probably. Would I recommend, well this ones gets a sure why not give it a shot recommendation, nothing strong nothing weak, a middle of the road recommendation.
Till next time.
Walked in and was seated immediately, drinks were ordered and I had gone for the House Saki, drinks came very promptly. Going over the menu and you will see plenty of tradtional Japanese tempanyaki favourites such as Beef and Chicken Teriyaki, Salmon, Shrimp and Duck. Sushi is also available but that is usually served in the common restaurant room rather than the tempanyaki room.
We were seated infront of a large grill plate and the drinks were served and it was time to order. For apps Ika Ten which is lightly fried pieces of squid served with soy and pork spring rolls were ordered. For the main I ordered the Chicken and Beef combo and my guest ordered the Duck. Mine was with the salad and my guest ordered the soup.
Sadly the wait for the apps was a little longer than expected, we waited about 15 minutes and the place wasnt super busy. When the apps arrived they were exactly as described and not overly oily. Both apps tasted quite good and I would order them again. The springroll was crisp, very little oil dripped out and very flaky. Meat inside was tender and just the right amount of onion. The squid was crispy as well but just a bit chewy on the inside, but not enough to complain too much. However for the salad and soup to arrive took way too long, I would say almost 15-20 minutes, the problem was though with what arrived after that length of time. I wasn't expecting a bit of iceberg, one slice of tomato a few shreds of carrot and two cucumbers and a few drops of ginger sauce. The soup was a clear both with a few mushrooms floating on it and some chopped green onion. Neither was flavorful and so simple that it should have taken 30 seconds to put together and get out to us. I understand waiting between your apps and the salad arriving but first of all the salad and soup should have been first and secondly the portion was quite small and could have come out a lot earlier.
After the dismal salad and soup the chef came out to do the mains. He started with preping the veggies and flaming onion. As he dropped the veggies on the grill plate, he began to show off his flare. Lots of fun and entertaining tricks, which included a flaming onion. Not overly chatty with the guests like they do at some other places but fun to watch nonetheless. He started with the chicken next on the grill and the duck. The duck was quite a large portion and was topped with teriyaki sauce, garlic butter, green onions, broth and soy and served. The chicken and beef were done next, beef was asked to be rare, although a couple of pieces I would say were raw and had no sear. It seemed during the cooking portion the chef was rushing a bit and the flare stopped as well. When cooking he just kept tossing the food over itself and then serving it drenched in sauce. Noodles and rice are also served, the rice can be asked to be fried rice but we opted for the white and the noodles are also done on the hot grill plate. Meats are served with two sauces, ginger and sesame. The ginger is similar to many other Japanese places in the city with no exceptional qualities, and the sesame is the same, good but nothing spectacular. Having both rice and noodles was a bit too much starch and you could feel it all expanding inside fast lol. The other negative I would add is that due to the chef's rushing, the sauces on the meat really didnt get a chance to flavour the meat or veg too much and it was a bit salty. For dessert they had fried banana and various icecream, but we decided against it. Costs for each was about 27 after taxes and tips so not overly expensive at all.
Would I return, probably. Would I recommend, well this ones gets a sure why not give it a shot recommendation, nothing strong nothing weak, a middle of the road recommendation.
Till next time.
Sunday, April 10, 2011
Grand Pizzeria Review
My wife and I went to the Grand Pizzeria in the Market a few days ago.
When they first opened, I found the food to be top notch. The pizza tasted extremely authentic to Naples, and the service was fairly decent too. Over time though, the service level has dropped and the food is not as well done as before.
Seating was quick, and our server seemed pleasant enough. We ordered the Soup Special, which was tomato with Pasta. First off the tomato really tasted like out of a can, and the worst part the pasta was extremely undercooked. We did not eat any more than one piece each before realizing that it was all very very very undercooked. We decided to leave finish the tomato portion and leave all the pasta at the bottom of the bowl hoping the server would mention/ask us about it, but ofcourse nothing was noted.
I ordered the Calzone and my wife ordered the margarita pizza. The pizza was as it always is, crisp thin crust, good quality san marizano tomato sauce lightly sprinkled with cheese and a bit of basil. My sausage calzone was pretty good as well, with lots of salami and tasty sauce, the only complaint I would have is the crust at one end was a bit burned but not enough to make an issue with it.
You will read many reviews of this place where people complain about the quality of sauce, lack of basil on the margarita, the thin crust etc... most of those reviewers don't know quality pizza. While I would agree that sometimes the Grand doesnt deliver on service or other items than the pizza. Traditional Napolitana Pizza is done the way they do it. If those reviewers went to Naples and ordered a napolitana pizza it would be one sprig of basil in the center and I am sure they would complain.
I personally cannot stand those chain pizza places with the bready crust, loaded with crap quality toppings, and disgusting low grade cheese that is smothered on it with that thick sauce. I accept that many do like that, if you are one of them, avoid The Grand, if not give it a shot, I don't recommend their pasta's though, they are average in taste and similar to most chain Italian places. Their apps are ok if you are extra hungry and I would recommend their meatballs, and zuccini parmigana. Havent had desserts there yet, as I usually get convinced to grab a beaver tail afterwards.
One more think, if you are a fan of hot sauces, they have an excellent one that is also available at La Bottega next door.
When they first opened, I found the food to be top notch. The pizza tasted extremely authentic to Naples, and the service was fairly decent too. Over time though, the service level has dropped and the food is not as well done as before.
Seating was quick, and our server seemed pleasant enough. We ordered the Soup Special, which was tomato with Pasta. First off the tomato really tasted like out of a can, and the worst part the pasta was extremely undercooked. We did not eat any more than one piece each before realizing that it was all very very very undercooked. We decided to leave finish the tomato portion and leave all the pasta at the bottom of the bowl hoping the server would mention/ask us about it, but ofcourse nothing was noted.
I ordered the Calzone and my wife ordered the margarita pizza. The pizza was as it always is, crisp thin crust, good quality san marizano tomato sauce lightly sprinkled with cheese and a bit of basil. My sausage calzone was pretty good as well, with lots of salami and tasty sauce, the only complaint I would have is the crust at one end was a bit burned but not enough to make an issue with it.
You will read many reviews of this place where people complain about the quality of sauce, lack of basil on the margarita, the thin crust etc... most of those reviewers don't know quality pizza. While I would agree that sometimes the Grand doesnt deliver on service or other items than the pizza. Traditional Napolitana Pizza is done the way they do it. If those reviewers went to Naples and ordered a napolitana pizza it would be one sprig of basil in the center and I am sure they would complain.
I personally cannot stand those chain pizza places with the bready crust, loaded with crap quality toppings, and disgusting low grade cheese that is smothered on it with that thick sauce. I accept that many do like that, if you are one of them, avoid The Grand, if not give it a shot, I don't recommend their pasta's though, they are average in taste and similar to most chain Italian places. Their apps are ok if you are extra hungry and I would recommend their meatballs, and zuccini parmigana. Havent had desserts there yet, as I usually get convinced to grab a beaver tail afterwards.
One more think, if you are a fan of hot sauces, they have an excellent one that is also available at La Bottega next door.
Thursday, March 24, 2011
Back after travels, and restaurant reviews are coming
Hi All,
Sorry for the recent lack of updates, been out of town for a few (many) weeks enjoying the sights and sounds of other cultures and cuisines. Now that I am back, it’s time to get back into the groove of the kitchen and also to the blog. For a while now I have been thinking about adding reviews of restaurants to the blog and have decided to go ahead and try it out.
Believe it or not but a majority of chefs that I would consider friends are not that hard to please in when we go out to dinner. Usually it’s because we understand what our fellow brethren are up against on a given night.
For me if I can see effort in what the chef prepared, I am a happy camper. No effort and I rarely give the place a second chance. What do I mean by effort; quite simply did they take care in prep or open up a jar or can and serve it. One of the simplest items to make for example is a classic caesar salad, when done with care can be a simple item of great beauty and taste. Done without effort and using shoddy produce shows how much the chef truly gives a damn about his customers. For me one of the biggest pet peeves is when a caesar salad comes with out of the box croutons. To me that is a massive what the fuck!
Most restaurants have bread, and after a few days have stale bread, and if they choose not to do anything with the bread, they are lazy time wasting chefs who cannot be bothered to care for the customer. To me it is unforgivable to show this lack of effort for my customers and usually it is after seeing this that one can generally guarantee how the remainder of the meal will be presented.
In the next week or so, expect to see our first review; going forward should any readers out there want a review of a specific place, please do not hesitate to ask and we will try our best to get a review out for you.
Until next time,
Happy Eating
Sorry for the recent lack of updates, been out of town for a few (many) weeks enjoying the sights and sounds of other cultures and cuisines. Now that I am back, it’s time to get back into the groove of the kitchen and also to the blog. For a while now I have been thinking about adding reviews of restaurants to the blog and have decided to go ahead and try it out.
Believe it or not but a majority of chefs that I would consider friends are not that hard to please in when we go out to dinner. Usually it’s because we understand what our fellow brethren are up against on a given night.
For me if I can see effort in what the chef prepared, I am a happy camper. No effort and I rarely give the place a second chance. What do I mean by effort; quite simply did they take care in prep or open up a jar or can and serve it. One of the simplest items to make for example is a classic caesar salad, when done with care can be a simple item of great beauty and taste. Done without effort and using shoddy produce shows how much the chef truly gives a damn about his customers. For me one of the biggest pet peeves is when a caesar salad comes with out of the box croutons. To me that is a massive what the fuck!
Most restaurants have bread, and after a few days have stale bread, and if they choose not to do anything with the bread, they are lazy time wasting chefs who cannot be bothered to care for the customer. To me it is unforgivable to show this lack of effort for my customers and usually it is after seeing this that one can generally guarantee how the remainder of the meal will be presented.
In the next week or so, expect to see our first review; going forward should any readers out there want a review of a specific place, please do not hesitate to ask and we will try our best to get a review out for you.
Until next time,
Happy Eating
Wednesday, February 2, 2011
Friday, January 28, 2011
Home Made Chicken Stock
Hello again all, hope everyone had a great holiday season! Over the last couple of weeks of cooking, teaching, catering, found myself using a lot more stock than usual and thought about how often people just buy a simple stock from the grocery store. For those that haven't had the pleasure of using a freshly prepared stock, I suggest trying the following recipe for a simple chicken stock. The flavour will be immense and using a quality bird will enhance it even more so. Enjoy!
1. To make basic chicken stock, we used the bones from two organic chickens, water, 2 medium onions, 2 medium carrots, 2 stalks celery and 1/4 of celery leaves, 15 whole black peppercorns, and a bay leaf. This yields about 2 quarts of stock.
2. Remove as much fat from the chicken bones as possible. Don't worry about getting it all; you'll skim off the remaining fat before the stock is finished.
3. Place the bones in a large stockpot and add water to cover. Bring the water to a near-boil, and immediately reduce the heat to low. (Boiling causes impurities to churn in the pot rather than rise to the top where you can skim off any foam.) Cooking at a low simmer ensures a clear golden stock.
4. While the water is heating, chop the vegetables. Since they'll be discarded after flavoring the stock, they don't need to be bite-sized: quarter the onions or cut them in large chunks.
5. Peel and trim the ends off the carrots. Cut them in thirds or coarsely chop.
6. You can add the entire celery stalk, leaves and all--just be sure to clean the leaves thoroughly. Cut the celery into chunks.
7. Combine the chopped veggies, peppercorns, and bay leaf in a bowl.
8. Check the simmering stock: a layer of fat will have risen to the surface.
9. Use a ladle or skimmer to strain off the fat.
10. After the stock has simmered for about 1 hour and 15 minutes, add the vegetables to the pot. Bring the stock back to a simmer and cook for an additional 45 minutes, skimming occasionally if fat rises to the surface.
11. Strain the stock through a fine colander.
12. The finished stock should be a clear, light tan color and have little or no fat floating on the surface. The stock is now ready to use. If you don't need the full amount for soup, pour it into ice cube trays and freeze them, so you'll have small amounts ready to use.
After making this a few times, start adding a few simple herbs to change the flavor, some garlic or ginger for a nice twist.
1. To make basic chicken stock, we used the bones from two organic chickens, water, 2 medium onions, 2 medium carrots, 2 stalks celery and 1/4 of celery leaves, 15 whole black peppercorns, and a bay leaf. This yields about 2 quarts of stock.
2. Remove as much fat from the chicken bones as possible. Don't worry about getting it all; you'll skim off the remaining fat before the stock is finished.
3. Place the bones in a large stockpot and add water to cover. Bring the water to a near-boil, and immediately reduce the heat to low. (Boiling causes impurities to churn in the pot rather than rise to the top where you can skim off any foam.) Cooking at a low simmer ensures a clear golden stock.
4. While the water is heating, chop the vegetables. Since they'll be discarded after flavoring the stock, they don't need to be bite-sized: quarter the onions or cut them in large chunks.
5. Peel and trim the ends off the carrots. Cut them in thirds or coarsely chop.
6. You can add the entire celery stalk, leaves and all--just be sure to clean the leaves thoroughly. Cut the celery into chunks.
7. Combine the chopped veggies, peppercorns, and bay leaf in a bowl.
8. Check the simmering stock: a layer of fat will have risen to the surface.
9. Use a ladle or skimmer to strain off the fat.
10. After the stock has simmered for about 1 hour and 15 minutes, add the vegetables to the pot. Bring the stock back to a simmer and cook for an additional 45 minutes, skimming occasionally if fat rises to the surface.
11. Strain the stock through a fine colander.
12. The finished stock should be a clear, light tan color and have little or no fat floating on the surface. The stock is now ready to use. If you don't need the full amount for soup, pour it into ice cube trays and freeze them, so you'll have small amounts ready to use.
After making this a few times, start adding a few simple herbs to change the flavor, some garlic or ginger for a nice twist.
Friday, December 17, 2010
The Greatest Cranberry Sauce EVER!!!!!!!!!!!
Hello All,
So chatting with a few clients some of whom are using Kitchen Inspired to prepare their Christmas Dinner, and a few that have asked for pointers and tips/tricks for doing it themselves. Whether catered or done yourself there is nothing like a proper Christmas meal done from SCRATCH, that means no pre stuffed butterball, no jarred cranberry sauce, or powdered gravy. Nothing beats a pre brined turkey, pan drippings used for gravy, perfectly whipped potatoes or perhaps a potato gratin with pounds of swiss emental, a stuffing done with corn bread mmmmmmmm, getting hungry just thinking about it. With the holidays fast approaching I thought I would share with you a recipe I found online a while back on an amazing cranberry sauce. Cannot take credit for it, but oh man is it ever good. I will go on record and say for me this is the best cranberry sauce I have ever had.
With nothing more to say other than enjoy, here it is:
Spicy Cranberry Sauce with Pinot Noir Recipe
Ingredients
1 Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.
2 Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
3 Add crystallized ginger, cumin, tumeric and five-spice powder.
Serve sauce cold or warm. Makes 2 1/2 cups.
So chatting with a few clients some of whom are using Kitchen Inspired to prepare their Christmas Dinner, and a few that have asked for pointers and tips/tricks for doing it themselves. Whether catered or done yourself there is nothing like a proper Christmas meal done from SCRATCH, that means no pre stuffed butterball, no jarred cranberry sauce, or powdered gravy. Nothing beats a pre brined turkey, pan drippings used for gravy, perfectly whipped potatoes or perhaps a potato gratin with pounds of swiss emental, a stuffing done with corn bread mmmmmmmm, getting hungry just thinking about it. With the holidays fast approaching I thought I would share with you a recipe I found online a while back on an amazing cranberry sauce. Cannot take credit for it, but oh man is it ever good. I will go on record and say for me this is the best cranberry sauce I have ever had.
With nothing more to say other than enjoy, here it is:
Spicy Cranberry Sauce with Pinot Noir Recipe
Ingredients
- 1 tablespoon vegetable oil
- 2 cups fresh or frozen cranberries (about 8 ounces)
- 1 tablespoon minced fresh ginger
- 2 cups Pinot Noir or other dry red wine
- 1 cup sugar
- 3 tablespoons chopped crystallized ginger
- 1/2 teaspoon each of tumeric powder and cumin powder
- Large pinch of Chinese five-spice powder
1 Heat oil in large saucepan over medium-high heat. Add cranberries and fresh ginger; stir until cranberries begin to burst, 3-5 minutes.
2 Add wine and sugar; boil until mixture is reduced to 2 1/2 cups, about 15 minutes.
3 Add crystallized ginger, cumin, tumeric and five-spice powder.
Serve sauce cold or warm. Makes 2 1/2 cups.
Tuesday, November 30, 2010
Sambuca Shrimp
Hey All,
As the holiday season is approaching, have had many many many many many requests for ideas on apps to make for guests. Something different is what is always asked, something they are not used to. These days it is getting harder and harder to find things people have never heard of, but cooking something properly is an item that may elude your guests, so I always recommend keeping it simple but doing it well. Case in point the recipe listed below is a simple Sambuca Shrimp, the difference is making the sauce using the best ingredients, finding the best quality of shrimp possible, and giving it just the right amount of kick to help warm your guests from the cold.
Hope you all enjoy!
4 tbs olive oil
1 medium onion diced
3 cloves of garlic cloves, minced
1tsp dried basil
pepper flakes to taste
salt and pepper to taste
2 cans San Marizano Tomatoes (only use the real kind stamped from San Marizano region) if trouble finding, email me and I will tell you where to look for them
10 leaves of Basil thinly sliced
1lb peeled deveined raw shrimp (not from grocery store, in Ottawa go to Whalesbone Oyster Sustainable Fish market...get best quality you can find and the freshest)
4 ounces of Sambucca
3 tbs fresh parsley, minced
Preparation:
In large deep skillet, heat oil over medium heat; cook onion, 2 cloves of garlic, dried basil, salt, pepper and hot pepper flakes, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until sauce is thickened enough to mound on spoon finish with fresh basil
To a pan add 1tbs butter and a bit of olive oil to stop it from burning over medium heat. Once butter begins to bubble, add last clove of minced garlic and add shrimp to pan, after one minute add sambuca to pan and flambe, wait one minute for the alcohol to burn off and then add your tomato sauce (about 2 to 3 ladels) to the pan. Cook just until shrimp begin to turn pink, about 1 minute more. Remove from heat; cover and let stand until shrimp are pink. Sprinkle with parsley and serve with good crusty bread
As the holiday season is approaching, have had many many many many many requests for ideas on apps to make for guests. Something different is what is always asked, something they are not used to. These days it is getting harder and harder to find things people have never heard of, but cooking something properly is an item that may elude your guests, so I always recommend keeping it simple but doing it well. Case in point the recipe listed below is a simple Sambuca Shrimp, the difference is making the sauce using the best ingredients, finding the best quality of shrimp possible, and giving it just the right amount of kick to help warm your guests from the cold.
Hope you all enjoy!
4 tbs olive oil
1 medium onion diced
3 cloves of garlic cloves, minced
1tsp dried basil
pepper flakes to taste
salt and pepper to taste
2 cans San Marizano Tomatoes (only use the real kind stamped from San Marizano region) if trouble finding, email me and I will tell you where to look for them
10 leaves of Basil thinly sliced
1lb peeled deveined raw shrimp (not from grocery store, in Ottawa go to Whalesbone Oyster Sustainable Fish market...get best quality you can find and the freshest)
4 ounces of Sambucca
3 tbs fresh parsley, minced
Preparation:
In large deep skillet, heat oil over medium heat; cook onion, 2 cloves of garlic, dried basil, salt, pepper and hot pepper flakes, stirring occasionally, until onion is softened, about 5 minutes.
Add tomatoes, breaking up with back of spoon; bring to boil. Reduce heat and simmer, stirring often, for about 5 minutes or until sauce is thickened enough to mound on spoon finish with fresh basil
To a pan add 1tbs butter and a bit of olive oil to stop it from burning over medium heat. Once butter begins to bubble, add last clove of minced garlic and add shrimp to pan, after one minute add sambuca to pan and flambe, wait one minute for the alcohol to burn off and then add your tomato sauce (about 2 to 3 ladels) to the pan. Cook just until shrimp begin to turn pink, about 1 minute more. Remove from heat; cover and let stand until shrimp are pink. Sprinkle with parsley and serve with good crusty bread
Thursday, November 18, 2010
Holy Crap Cereal from Dragon's Den
For anyone watching Dragon's Den on CBC this past Wednesday, you may have seen a husband and wife present what they called the healthiest thing you will put into your body, a cereal so amazing that once eaten you too will say Holy Crap that is the best breakfast cereal I have ever tasted.
I had received a couple of emails this morning asking if I have had the chance to taste this yet. It is advertised as being Vegan, Wheat Free, Gluten Free, Lactose Free, and 100% natural and raw. The Dragon's did enjoy what they tasted and Jim Treliving of Boston Pizza fame said he wanted to deal and gave Holy Crap exactly the investment they were looking for. As of a few minutes ago, I too have purchased this from their website. I am going to be doing a review of this cereal as soon as I get it and will post my thoughts hopefully within the next week or so on how it turned out.
Here is a link to their website for those that don't want to wait for the review. Enjoy
Holy Crap, The Worlds Best Breakfast Cereal
I had received a couple of emails this morning asking if I have had the chance to taste this yet. It is advertised as being Vegan, Wheat Free, Gluten Free, Lactose Free, and 100% natural and raw. The Dragon's did enjoy what they tasted and Jim Treliving of Boston Pizza fame said he wanted to deal and gave Holy Crap exactly the investment they were looking for. As of a few minutes ago, I too have purchased this from their website. I am going to be doing a review of this cereal as soon as I get it and will post my thoughts hopefully within the next week or so on how it turned out.
Here is a link to their website for those that don't want to wait for the review. Enjoy
Holy Crap, The Worlds Best Breakfast Cereal
Monday, November 15, 2010
Cheese Please
Sorry to all for the lack of posts lately, things have been quite hectic with catering and October and November brought with it a number of family and community events.
Today I received an email from Kim, who asked about the etiquette and method of having a cheese plate as the main event for a small dinner party. For those not well versed in cheese, now is the time to step away from the marble and kraft mozzarella that have plagued your fridge and learn about the textures and flavors of cheeses from around the world.
First thing to do is find a proper place to purchase your cheese, and that rarely means your superstore grocery store where the cheese is next to the diapers which is next to the linens which is next to the carrots. In Ottawa there are a few places to visit: Farm Boy, La Bottega, The Farmers Market, The House of Cheese (in the market) and Serious Cheese (on Bank St.). These are places that carry a variety of cheese with experts well versed in the language of cheese. If you are a novice in the cheese department, I highly recommend Serious Cheese on Bank Street. Just walk in there, ask someone to introduce you to some different types of cheese and let them do their work. They will take the time to explain the cheese, its region and the tastes, everything from salty to creamy and nutty. Once you become familar with a few cheeses, and are ready to build your first cheese plate for either an appetizer or as your main meal, ensure you do not choose too many, the general recommendation is 4 to 6 cheeses. Three ounces per person if it’s an appetizer, 6 ounces per person if it’s the main event and choose cheeses with a variety of milks, regions, and textures. For example:
A proper cheese knife will help with the cutting and if you can get your hands on small cheese knives for each of your guests so much the better, but if this is your first time and you do not have a cheese slicer, use a fillet knife which can actually work very nicely for your cheeses
Lastly, what to serve with your cheeses. Stick to plain simple baguettes, water crackers nothing with too much flavor like a sourdough or garlic crackers as they can drown out the taste of cheese. Next to add to your cheeses are accompaniments such as apples, pears, figs, dates, grapes and berries. Stay away from citrus, which is too acidic and will overwhelm your cheeses. Try chutneys, fruit pastes, jams, and honey.
As you progress with your cheese plates, you can change it up from a variety of cheeses from different regions to sticking to cheeses from one region and changing the accompaniments. For example doing a cheese plate from Italy, and have a gorgonzola, ricotta salata, bel paise and real parmigiano reggiano and pair with that some honey or dates, or even have some antipasto with it like marrinated artichokes or spicy marrinated eggplant. FYI, when I wrote real parmigian in that last sentence I meant the real stuff, if you use the kraft simulated stuff hang your head in shame, I have no clue what that crap is, but it isnt parm no matter what the label says. Real parm is stamped with a date, has a rind and you must shred it, it is a hard salty cheese that is amazing, that pre shredded simulated cheese you can also find at pizzerias is a disgrace.
Oh before I forget, what drinks go well with cheeses? Well you can't go wrong with having some different wines both red and white, as well as dessert or fortifed wines such as sherry to go with your cheeses. The best way is to discuss this when purchasing your cheeses with the cheese monger. Also ensure that you have on hand a few bottles of sparkling or still water on hand for guests to get the flavor of the last cheese out of their mouth before hitting the next cheese.
Happy Cheeses Everyone
Today I received an email from Kim, who asked about the etiquette and method of having a cheese plate as the main event for a small dinner party. For those not well versed in cheese, now is the time to step away from the marble and kraft mozzarella that have plagued your fridge and learn about the textures and flavors of cheeses from around the world.
First thing to do is find a proper place to purchase your cheese, and that rarely means your superstore grocery store where the cheese is next to the diapers which is next to the linens which is next to the carrots. In Ottawa there are a few places to visit: Farm Boy, La Bottega, The Farmers Market, The House of Cheese (in the market) and Serious Cheese (on Bank St.). These are places that carry a variety of cheese with experts well versed in the language of cheese. If you are a novice in the cheese department, I highly recommend Serious Cheese on Bank Street. Just walk in there, ask someone to introduce you to some different types of cheese and let them do their work. They will take the time to explain the cheese, its region and the tastes, everything from salty to creamy and nutty. Once you become familar with a few cheeses, and are ready to build your first cheese plate for either an appetizer or as your main meal, ensure you do not choose too many, the general recommendation is 4 to 6 cheeses. Three ounces per person if it’s an appetizer, 6 ounces per person if it’s the main event and choose cheeses with a variety of milks, regions, and textures. For example:
- A medium-aged Manchego (Spain, semifirm, sheep)
- Redwood Hill Bucheret (California, semisoft, goat)
- Prima Donna (Netherlands, hard, cow)
- Gorgonzola dolce (Italy, soft, cow)
- Mimolette (semi-hard – cow – France)
- Le 1608 (semi soft – unpasteurized cow - Quebec)
A proper cheese knife will help with the cutting and if you can get your hands on small cheese knives for each of your guests so much the better, but if this is your first time and you do not have a cheese slicer, use a fillet knife which can actually work very nicely for your cheeses
Lastly, what to serve with your cheeses. Stick to plain simple baguettes, water crackers nothing with too much flavor like a sourdough or garlic crackers as they can drown out the taste of cheese. Next to add to your cheeses are accompaniments such as apples, pears, figs, dates, grapes and berries. Stay away from citrus, which is too acidic and will overwhelm your cheeses. Try chutneys, fruit pastes, jams, and honey.
As you progress with your cheese plates, you can change it up from a variety of cheeses from different regions to sticking to cheeses from one region and changing the accompaniments. For example doing a cheese plate from Italy, and have a gorgonzola, ricotta salata, bel paise and real parmigiano reggiano and pair with that some honey or dates, or even have some antipasto with it like marrinated artichokes or spicy marrinated eggplant. FYI, when I wrote real parmigian in that last sentence I meant the real stuff, if you use the kraft simulated stuff hang your head in shame, I have no clue what that crap is, but it isnt parm no matter what the label says. Real parm is stamped with a date, has a rind and you must shred it, it is a hard salty cheese that is amazing, that pre shredded simulated cheese you can also find at pizzerias is a disgrace.
Oh before I forget, what drinks go well with cheeses? Well you can't go wrong with having some different wines both red and white, as well as dessert or fortifed wines such as sherry to go with your cheeses. The best way is to discuss this when purchasing your cheeses with the cheese monger. Also ensure that you have on hand a few bottles of sparkling or still water on hand for guests to get the flavor of the last cheese out of their mouth before hitting the next cheese.
Happy Cheeses Everyone
Sunday, September 12, 2010
Perfect Scrambled Eggs
Recently saw a video of Gordon Ramsay where he discusses the perfect scrambled eggs breakfast. It is a technique and method used by many chefs today, and truly does make an excellent scrambled egg. Keep in mind the recipe does not allow the eggs to get hard and rubbery, if that is your thing then cook them as much as you like, but please don't share it with others. Sorry to sound like a snob, actually not sorry; rubbery eggs are disgusting, soft moist scrambled eggs are sublime. Also adding chives is not your only option, as in the video, try adding oregano or feta cheese to them. Perhaps even trying to add some chinese five spice powder and grated ginger. But before trying different ways, ensure that you have perfected the art of making moist, buttery scrambled eggs.
If all you have ever known about scrambled eggs was the rubbery semi hard/hard kind then you are in for a treat, and if you don't like it then well sucks to be you lol.
Interesting fact about scrambled eggs, James Bond creator Ian Fleming's favorite food was scrambled eggs and he also made his famous characted love them as well and prefer them fairly the way as described in the video below.
If all you have ever known about scrambled eggs was the rubbery semi hard/hard kind then you are in for a treat, and if you don't like it then well sucks to be you lol.
Interesting fact about scrambled eggs, James Bond creator Ian Fleming's favorite food was scrambled eggs and he also made his famous characted love them as well and prefer them fairly the way as described in the video below.
Saturday, September 11, 2010
Chiffonade
Was recently at a cooking demonstration, where one of the guests asked what a chiffonade was. As soon as she asked, almost everyone else nodded and was also wondering as they had heard the term before. I quickly explained the cutting process for a chiffonade and many knew it once they saw it, or have done it often but just did not know the official term for it. So for any others out there curious here is the definition along with a pic depicting it
The French term "Chiffinade" means "made of rags". In cooking, it is a technique for slicing herbs and leafy vegetables into long thin strips.
To chiffonade something, stack and roll a small pile of leaves and then slice or snip them into thin ribbons.
See pic below.
The French term "Chiffinade" means "made of rags". In cooking, it is a technique for slicing herbs and leafy vegetables into long thin strips.
To chiffonade something, stack and roll a small pile of leaves and then slice or snip them into thin ribbons.
See pic below.
Sunday, July 25, 2010
An Updated Banana's Fosters from Fine Cooking
Recently got the new issue of Fine Cooking Magazine, which I highly recommend subscribing to.
They have an updated version and classic version section for particular recipes. This month they did one of my favs, Banana's Fosters!!!!!! Here is the updated version below, FYI, I already tried it and words cannot describe how good it is. Enjoy!
For the chocolate crust
Make the chocolate dough
Sift the flour and cocoa powder into a medium bowl.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until smooth, 3 to 4 minutes. Scrape the sides of the mixing bowl. Add the egg and beat well. In two batches, add the flour mixture and mix on medium-low speed until incorporated.
Scrape the dough onto plastic wrap, shape into a flat square, and wrap well. Refrigerate the dough for at least 4 hours or overnight.
Make the pastry cream
In a medium saucepan, heat the milk over medium-high heat until small bubbles form around the edges, about 3 minutes. Remove from the heat. In a medium bowl, whisk the yolks, sugar, cornstarch, rum, and vanilla seeds. Slowly whisk in the milk. Pour the mixture back into the pan and stir well. On medium heat, whisk until it boils and becomes thick and shiny, 3 to 4 minutes. Transfer to a stand mixer fitted with the paddle attachment. Add the butter and mix on medium speed until smooth, about 1 minute. Pass the cream through a fine sieve into a shallow bowl. Transfer to a disposable pastry bag. Squeeze it down to the tip and refrigerate until ready to use. (The pastry cream can be made up to 1 day ahead.)
Make the chocolate sauce
Put the chocolate in a medium heatproof bowl. In a medium saucepan, heat the heavy cream, milk, corn syrup, and butter over medium heat. When steaming hot, pour the cream mixture over the chocolate and let sit for 5 minutes. Whisk until smooth. Set aside.
Bake the crusts
Position a rack in the center of the oven and heat the oven to 350°F.
Between two large sheets of parchment, roll the dough out into a 1/4-inch-thick rectangle that’s about 13-1/2x10 inches. Slide it onto a rimmed baking sheet and freeze. Once the dough is firm, after about 30 minutes, trim to 12-1/2x9 inches and then cut it into ten 2-1/2x4-1/2-inch rectangles. Arrange on a rimmed baking sheet and bake until set and dry, 10 to 15 minutes, rotating the pan after 5 minutes. Cool completely on the baking sheet on a rack.
Whip the cream
In a stand mixer fitted with the whisk attachment, beat the cream on medium speed until it starts to thicken, about 2 minutes. Add the sugar and continue to beat until soft peaks form, about 1 minute. Add the vanilla and switch to a hand whisk, whipping until the cream forms stiff peaks.
Assemble the tarts
In a small saucepan, gently warm the chocolate sauce over low heat.
Cut a 1/2-inch hole at the tip of the bag of pastry cream. Pipe the cream in a zigzag pattern across each tart crust to cover completely.
Peel and cut the bananas into 2-1/2-inch lengths, then slice them lengthwise 1/8 inch thick. Shingle the bananas across the pastry cream. Sprinkle each tart with 1 tsp. turbinado sugar. Pass the flame of a small kitchen torch over the bananas until the sugar bubbles and caramelizes. Let cool briefly.
Transfer the whipped cream to another pastry bag, fitted with a star tip, and pipe a string of 1/2-inch rosettes down one long side of each tart over the bananas. Dust with cocoa powder. Garnish with mint leaves (if using).
Serve the tarts with a scoop of ice cream on the side. Pour the warm chocolate sauce over the tart at the table.
nutrition information (per serving):
Calories (kcal): 750; Fat (g): 45; Fat Calories (kcal): 400; Saturated Fat (g): 27; Protein (g): 10; Monounsaturated Fat (g): 8; Carbohydrates (g): 78; Polyunsaturated Fat (g): 1.5; Sodium (mg): 75; Cholesterol (mg): 260; Fiber (g): 4; photo: Scott Phillips
From Fine Cooking 106, pp. 87
They have an updated version and classic version section for particular recipes. This month they did one of my favs, Banana's Fosters!!!!!! Here is the updated version below, FYI, I already tried it and words cannot describe how good it is. Enjoy!
For the chocolate crust
- 7-7/8 oz. (1-3/4 cups) unbleached all-purpose flour
- 1 oz. (1/3 cup) unsweetened Dutch-processed cocoa powder
- 6 oz. (3/4 cup) cold unsalted butter, diced
- 1-3/4 oz. (6 Tbs.) confectioners’ sugar
- 1 large egg
- 2 cups whole milk
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1-3/4 oz. (5 Tbs.) cornstarch
- 2 tsp. dark rum
- 1 vanilla bean, split and seeds scraped out
- 1/2 oz. (1 Tbs.) unsalted butter, softened
- 1/2 lb. extra-bitter chocolate (67% to 72% cacao), preferably Valrhona, coarsely chopped
- 1/4 cup heavy cream
- 1/4 cup whole milk
- 2 Tbs. light corn syrup
- 1 oz. (2 Tbs.) unsalted butter
- 1 cup heavy cream
- 1 Tbs. confectioners’ sugar
- 1/2 tsp. pure vanilla extract
- 4 to 6 large ripe bananas (7 to 8 oz. each)
- 10 tsp. turbinado sugar
- Dutch-processed cocoa powder
- Mint leaves (optional)
- Rum-raisin ice cream, preferably Häagen-Dazs
Make the chocolate dough
Sunday, July 4, 2010
The Perfect Espresso
Pulling the Perfect Espresso
Last year I was travelling though Italy on a food, wine, olive oil, and scenery tour. My lovely wife and I worked our way from Venice to the Amalfi Coast, and everyday had multiple memories that will last a lifetime. Food and wine are a passion there, and unlike most North American places fast food is not just the golden arches. Everything there was done properly and done well when it came to anything food related. We saw men fishing in the early day time and serving what they caught us in the evening, if I had a craving for red snapper and none was caught, none was being had case closed. Throughout our travels, we asked many locals about the best place to eat in the particular area we may have been at the time and the answer was almost always the same, best place...”My house”...which was sometimes followed by, “you come, eat with us”.
I cannot wait to go back and cannot stress enough that if you have the chance to go, jump on it, but very importantly stay away from tourist areas and tourist traps, find out the where the locals eat, or go to their market and you will see the real Italy.
Before we had left for Italy, I was told by a good friend of mine who happens to be Italian that I would travel for my espresso. When I pushed for a more clear explanation, he told me how here if you want a coffee you pull into the nearest timmy’s, maybe starbucks or if you are really bold here in Ottawa you will hit Bridgehead. To top it off if you are in a rush you will get it from the drive through and drink it in the car towards your destination. My friend explained that in Italy you have to first find your favourite coffee place...sorry espresso! When Italians think of Americanized coffee they call it “Stained Water”, to them it is espresso for your caffeine fix. In Italy I was further told, that your favourite place does not have to be the corner destination, it can be a place 30 minutes down the road and they will go there multiple times a day for the hit of espresso. Initially I scoffed at the idea of finding a place, I like a good espresso and each place that, if it does it well would work for me. Well I was proven wrong! I enjoyed my espresso in most places, but about a 15 minute walk from my B&B in Florence was Corona’s Cafe, a place that had an espresso with my name on it. Cannot explain why, but the atmosphere the way the barrista pulled the shot of espresso, the mini antipasto plate served after work, just everything about this place was right for me. As I was told I would do, I made sure that two to three times a day I went for my favourite espresso from my new favourite place, and I really never really lingered there for more than 5-6 minutes, but when I needed my caffeine hit, there was only one place for me.
Many of the locals stand around have their quick hit, and head off to work, home or where ever their destination is, some linger on for a bit chatting it up with other locals, and then usually more cafe is ordered, then some vino, then some antipasto, then some more vino etc, etc, etc...
But one thing I noticed and also fell in love with was called cafe corretto, which means corrected with booze, yes booze! Think of it...a strong shot of caffeine topped with sambuca or grappa, I could have danced all night!
Anyways, below is a video from youtube about pulling the perfect espresso, also below is a list of the different types of cafe found in Italy. If you get the chance and there is a little Italy near where you live, try and find a good quality espresso like the one described in the video, then go back to Starbucks and order one from them or any other chain coffee shop and see the difference.
Espresso : known a Cafe in Italy, served in a 3 oz or demitasse cup. Strong in taste with a rich bronze froth known as a crema on top.
Doppio : Simply a double espresso.
Ristretto: More concentrated than a regular espresso that is made with less water.
Lungo or Caffe Americano: An Espresso made with more water - opposite a Ristretto.
Macchiato: Espresso that is "marked" with a dollop of steamed milk on top.
Corretto: Espresso that is "corrected" with grappa, cognac or sambuca.
Cappuccino: Espresso with foamed milk and containing equal parts espresso, steamed milk and foamed milk.
Cappuccino scuro: Cappuccino prepared with less milk and is a darker color.
Cappuccino chiaro: Cappuccino prepared with more milk (but less than a cafe latte) and is lighter in color.
Cafe' latte: Espresso made with more milk than a cappuccino but only a small amount of foam. In Italy it is usually a breakfast drink.
Latte macchiato: Steamed milk that is "marked" (sometimes ornately) with a shot of espresso coffee.
Last year I was travelling though Italy on a food, wine, olive oil, and scenery tour. My lovely wife and I worked our way from Venice to the Amalfi Coast, and everyday had multiple memories that will last a lifetime. Food and wine are a passion there, and unlike most North American places fast food is not just the golden arches. Everything there was done properly and done well when it came to anything food related. We saw men fishing in the early day time and serving what they caught us in the evening, if I had a craving for red snapper and none was caught, none was being had case closed. Throughout our travels, we asked many locals about the best place to eat in the particular area we may have been at the time and the answer was almost always the same, best place...”My house”...which was sometimes followed by, “you come, eat with us”.
I cannot wait to go back and cannot stress enough that if you have the chance to go, jump on it, but very importantly stay away from tourist areas and tourist traps, find out the where the locals eat, or go to their market and you will see the real Italy.
Before we had left for Italy, I was told by a good friend of mine who happens to be Italian that I would travel for my espresso. When I pushed for a more clear explanation, he told me how here if you want a coffee you pull into the nearest timmy’s, maybe starbucks or if you are really bold here in Ottawa you will hit Bridgehead. To top it off if you are in a rush you will get it from the drive through and drink it in the car towards your destination. My friend explained that in Italy you have to first find your favourite coffee place...sorry espresso! When Italians think of Americanized coffee they call it “Stained Water”, to them it is espresso for your caffeine fix. In Italy I was further told, that your favourite place does not have to be the corner destination, it can be a place 30 minutes down the road and they will go there multiple times a day for the hit of espresso. Initially I scoffed at the idea of finding a place, I like a good espresso and each place that, if it does it well would work for me. Well I was proven wrong! I enjoyed my espresso in most places, but about a 15 minute walk from my B&B in Florence was Corona’s Cafe, a place that had an espresso with my name on it. Cannot explain why, but the atmosphere the way the barrista pulled the shot of espresso, the mini antipasto plate served after work, just everything about this place was right for me. As I was told I would do, I made sure that two to three times a day I went for my favourite espresso from my new favourite place, and I really never really lingered there for more than 5-6 minutes, but when I needed my caffeine hit, there was only one place for me.
Many of the locals stand around have their quick hit, and head off to work, home or where ever their destination is, some linger on for a bit chatting it up with other locals, and then usually more cafe is ordered, then some vino, then some antipasto, then some more vino etc, etc, etc...
But one thing I noticed and also fell in love with was called cafe corretto, which means corrected with booze, yes booze! Think of it...a strong shot of caffeine topped with sambuca or grappa, I could have danced all night!
Anyways, below is a video from youtube about pulling the perfect espresso, also below is a list of the different types of cafe found in Italy. If you get the chance and there is a little Italy near where you live, try and find a good quality espresso like the one described in the video, then go back to Starbucks and order one from them or any other chain coffee shop and see the difference.
Espresso : known a Cafe in Italy, served in a 3 oz or demitasse cup. Strong in taste with a rich bronze froth known as a crema on top.
Doppio : Simply a double espresso.
Ristretto: More concentrated than a regular espresso that is made with less water.
Lungo or Caffe Americano: An Espresso made with more water - opposite a Ristretto.
Macchiato: Espresso that is "marked" with a dollop of steamed milk on top.
Corretto: Espresso that is "corrected" with grappa, cognac or sambuca.
Cappuccino: Espresso with foamed milk and containing equal parts espresso, steamed milk and foamed milk.
Cappuccino scuro: Cappuccino prepared with less milk and is a darker color.
Cappuccino chiaro: Cappuccino prepared with more milk (but less than a cafe latte) and is lighter in color.
Cafe' latte: Espresso made with more milk than a cappuccino but only a small amount of foam. In Italy it is usually a breakfast drink.
Latte macchiato: Steamed milk that is "marked" (sometimes ornately) with a shot of espresso coffee.
Monday, May 10, 2010
Catering Ottawa: Kitchen Inspired: Mother's Day
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.
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.
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.
Wednesday, April 28, 2010
Grandmothers to Grandmothers, from the Stephen Lewis Foundation
A little over a week ago, I had the privilege of doing a cooking demonstration for a wonderful charitable organization called Grandmothers to Grandmothers, which is a campaign of the Stephen Lewis Foundation. These grandmothers have jewelry parties to raise money for grandmothers looking after their grandchildren in Africa. The jewelry is made in Africa and sold here with all the proceeds going back to them.
To find out more about the Grandmothers Campaign please see visit the following site: http://www.stephenlewisfoundation.org/grandmothers.htm
Kitchen Inspired provided a cooking demonstration at their party and included demonstrations on authentic African cuisine from the regions of Tanzania and Dar es salaam. Below are pictures of the demo and pics of some of the dishes, which included cumin oil shrimp and crushed peanuts, and an Indian/African Fusion Sambusa(very similar to Samosas of India)chaat.
To find out more about the Grandmothers Campaign please see visit the following site: http://www.stephenlewisfoundation.org/grandmothers.htm
Photograph Credit: Maureen Murphy
Thursday, April 15, 2010
When all else fails...a good Frittata never hurt anyone
Long day, cannot decide what to eat, wife is in the mood for whatever, raining outside and it is very gray and dreary. When all else fails a good Frittata is the way to go, all you need are a few left over items in the fridge and you are good to go. Today we went for a goat cheese, spinach and roasted red pepper one. Below is the recipe, and it totally hit the spot. Hope you enjoy...sorry no pic for this one
6 eggs
1/4 cup milk
Generous pinches of salt and pepper
1 roasted red pepper, patted dry and cut into bite-sized strips
A handful of baby spinach leaves
1/4 cup creamy plain or flavoured goat cheese, crumbled
1 Tbsp. butter
Preheat broiler and set rach about 3 inches from element.
In a medium bowl, whisk eggs with milk, salt and pepper. Stir in roasted pepper, spinach and half the goat cheese.
In a large nonstick pan, melt butter over medium heat. Stir egg mixture, then add to pan. Evenly distribute red pepper, spinach and cheese.
Once edges start to set, tilt pan and lift set edges. Let uncooked egg run onto pan. Cook until the top is barely set, about 3 minutes. Sprinkle with remaining goat cheese.
If hand of pan is not ovenproof, wrap with foil. Set pan under broiler for 30 to 60 seconds. Let stand a couple of minutes before serving in wedges.
Recommended beverage: a Chardonnay, Sauvignon Blanc, Mimosa, Bloody Mary, Screwdriver
6 eggs
1/4 cup milk
Generous pinches of salt and pepper
1 roasted red pepper, patted dry and cut into bite-sized strips
A handful of baby spinach leaves
1/4 cup creamy plain or flavoured goat cheese, crumbled
1 Tbsp. butter
Preheat broiler and set rach about 3 inches from element.
In a medium bowl, whisk eggs with milk, salt and pepper. Stir in roasted pepper, spinach and half the goat cheese.
In a large nonstick pan, melt butter over medium heat. Stir egg mixture, then add to pan. Evenly distribute red pepper, spinach and cheese.
Once edges start to set, tilt pan and lift set edges. Let uncooked egg run onto pan. Cook until the top is barely set, about 3 minutes. Sprinkle with remaining goat cheese.
If hand of pan is not ovenproof, wrap with foil. Set pan under broiler for 30 to 60 seconds. Let stand a couple of minutes before serving in wedges.
Recommended beverage: a Chardonnay, Sauvignon Blanc, Mimosa, Bloody Mary, Screwdriver
Wednesday, April 7, 2010
Request for Utensil and Chicken Curry
Anonymous wrote
Chef Bear,
I am looking for an uber-utensil - a potato peeler and a zester. I want the best money can buy - any suggestions?
Also, I'd like to make a chicken curry dish, with a twist for a gal-pal get-together in April. Got any suggestions?
cap from Ottawa
For the Potato Peeler, I am quite happy with my Paderno one, been using it for years and has yet to really go dull on me. Price wise it is quite resonable, have a look at the following link: http://www.amazon.com/Paderno-World-Cuisine-8-Inch-Stainless/dp/B001VMAW3Q
As for the zester, I have a few and the best one I have used that is found at Home Sense in Ottawa is a Wusthof Silverpoint Lemon Zester.
Now Chicken Curry with a twist, that is a bit of a noodle scratcher and I thought about it for a couple of days and came up with the following:
Chicken Curry Penne
Ingredients:
3-4 Boneless Chicken Breasts
3-4 onions finely chopped
2-3 chopped tomatoes
1 Green chilli de-seeded and chopped very fine
1 tsp mustard seeds
1 tsp grated Garlic
1 tsp grated Ginger
1 tsp Chilly powder
1.5 tsp Coriander powder
1 tsp Garam masala powder
1/2 tsp Turmeric powder
3-4 tsp cooking oil
2 cloves
1 cup coconut milk
1 Stalk curry leaves
Salt and Pepper to taste
Enough Penne for 5 people
3 tomatoes peeled and de-seeded
(see the following link from e-how on how to peel and deseed: http://www.ehow.com/how_5616460_deseed-tomato-tomato-soup.html)
Preparation
1. Heat oil in a pan and add mustard seeds. They will begin to "pop" and once that happens, lower your heat and move to the next step.
3. Add ginger and garlic paste and saute for about 3-4 minutes careful not to allow it to burn
4. Add Green chilli, chopped onion, curry leaves and sauté for 5-6 minutes till the onions turn golden brown
5. Add chopped tomatoes and salt and sauté few minutes till the tomatoes are crushed into a paste
6. Add red chilly powder, turmeric powder, coriander powder, Garam masala powder, cloves and stir fry few minutes.
7. Add chicken pieces , mix well and stir for about 5-6 minutes
8. Add water as required if mixture is very dry and salt and pepper. Then cover for about 15 minutes
9. After about 15 minutes, when chicken fully cooked add coconut milk and boil for 1 or 2 minutes.
10. Garnish with curry leaves and chopped coriander leaves
11. Boil Penne according to directions or if using fresh penne, boil until al-dente about 3-4 minutes.
12. Once the penne, has cooked add it to a pan with some olive oil on medium heat and add in the peeled and de-seeded tomatoes. Saute for about 5 minutes and transfer to a large serving plate.
13. Top the penne with the chicken curry, toss ensuring the penne ends get filled with some of the delicious curry sauce and server.
Let me know how it goes.
Thanks
Chef Bear,
I am looking for an uber-utensil - a potato peeler and a zester. I want the best money can buy - any suggestions?
Also, I'd like to make a chicken curry dish, with a twist for a gal-pal get-together in April. Got any suggestions?
cap from Ottawa
For the Potato Peeler, I am quite happy with my Paderno one, been using it for years and has yet to really go dull on me. Price wise it is quite resonable, have a look at the following link: http://www.amazon.com/Paderno-World-Cuisine-8-Inch-Stainless/dp/B001VMAW3Q
As for the zester, I have a few and the best one I have used that is found at Home Sense in Ottawa is a Wusthof Silverpoint Lemon Zester.
Now Chicken Curry with a twist, that is a bit of a noodle scratcher and I thought about it for a couple of days and came up with the following:
Chicken Curry Penne
Ingredients:
3-4 Boneless Chicken Breasts
3-4 onions finely chopped
2-3 chopped tomatoes
1 Green chilli de-seeded and chopped very fine
1 tsp mustard seeds
1 tsp grated Garlic
1 tsp grated Ginger
1 tsp Chilly powder
1.5 tsp Coriander powder
1 tsp Garam masala powder
1/2 tsp Turmeric powder
3-4 tsp cooking oil
2 cloves
1 cup coconut milk
1 Stalk curry leaves
Salt and Pepper to taste
Enough Penne for 5 people
3 tomatoes peeled and de-seeded
(see the following link from e-how on how to peel and deseed: http://www.ehow.com/how_5616460_deseed-tomato-tomato-soup.html)
Preparation
1. Heat oil in a pan and add mustard seeds. They will begin to "pop" and once that happens, lower your heat and move to the next step.
3. Add ginger and garlic paste and saute for about 3-4 minutes careful not to allow it to burn
4. Add Green chilli, chopped onion, curry leaves and sauté for 5-6 minutes till the onions turn golden brown
5. Add chopped tomatoes and salt and sauté few minutes till the tomatoes are crushed into a paste
6. Add red chilly powder, turmeric powder, coriander powder, Garam masala powder, cloves and stir fry few minutes.
7. Add chicken pieces , mix well and stir for about 5-6 minutes
8. Add water as required if mixture is very dry and salt and pepper. Then cover for about 15 minutes
9. After about 15 minutes, when chicken fully cooked add coconut milk and boil for 1 or 2 minutes.
10. Garnish with curry leaves and chopped coriander leaves
11. Boil Penne according to directions or if using fresh penne, boil until al-dente about 3-4 minutes.
12. Once the penne, has cooked add it to a pan with some olive oil on medium heat and add in the peeled and de-seeded tomatoes. Saute for about 5 minutes and transfer to a large serving plate.
13. Top the penne with the chicken curry, toss ensuring the penne ends get filled with some of the delicious curry sauce and server.
Let me know how it goes.
Thanks
Gumbo Required
Raining here like crazy last two days, after an amazingly beautiful Easter long weekend. Was lucky enough to BBQ two of those days, but for the past two days nothing but thunder showers and grey skies. Started feeling like the weather was right for some good old fashioned seafood gumbo, also known as swamp water in some parts. While I always enjoyed the way I was taught to make it, I stumbled across a website and decided to try their version out. It turned out amazing!!!!!
This is the way I am doing my gumbo going forward. Below is the recipe and a link to the site I got it from. Enjoy!
Seafood Gumbo Courtesy of http://gumbopages.com/food/soups/seafood-gumbo.html
Just remember ... you CANNOT have a good seafood gumbo without a good seafood stock. Don't use water, and don't use bottled clam juice.
Remember to use a non-reactive (non-cast iron) pot for any gumbo (or any dish, for that matter) that includes okra or tomatoes, as they will discolor.
These recipes can be cut in half if you don't want to feed an army.
Do NOT under any circumstances use imitation crabmeat, or surimi, in any crab gumbo dishes. If you tried that in Louisiana, you'd be shot on sight. If you try it elsewhere ... I'll know. And I'll come into your dreams and haunt you and you'll be slowly devoured by dull-toothed alligators.
This gumbo uses a very small amount of roux, so that it remains light. You may omit the okra if you like, and thicken the gumbo with filé powder instead -- it'll still be good, but will have a quite different flavor.
Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.
(If you wish a more rustic gumbo, you may add whole blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) With the gumbo on very low heat, add the shrimp 10 minutes before serving, the oysters and oyster liquor 5 minutes before serving, and the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through). Taste and correct seasonings.
If you don't like okra, or if you just prefer to make a filé gumbo, remove from heat and sprinkle the filé powder on the surface of the gumbo, then cover and let stand for 15 minutes. Then uncover and stir to mix. Be careful if there are leftovers -- filé doesn't reheat all that well, and you must be careful to reheat gently. If the gumbo comes back to a boil after the filé has been added, it will get stringy.
Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of french bread and good beer or white wine.
YIELD: About 10-12 entrée servings or 20-24 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).
This is the way I am doing my gumbo going forward. Below is the recipe and a link to the site I got it from. Enjoy!
Seafood Gumbo Courtesy of http://gumbopages.com/food/soups/seafood-gumbo.html
Just remember ... you CANNOT have a good seafood gumbo without a good seafood stock. Don't use water, and don't use bottled clam juice.
Remember to use a non-reactive (non-cast iron) pot for any gumbo (or any dish, for that matter) that includes okra or tomatoes, as they will discolor.
These recipes can be cut in half if you don't want to feed an army.
Do NOT under any circumstances use imitation crabmeat, or surimi, in any crab gumbo dishes. If you tried that in Louisiana, you'd be shot on sight. If you try it elsewhere ... I'll know. And I'll come into your dreams and haunt you and you'll be slowly devoured by dull-toothed alligators.
This gumbo uses a very small amount of roux, so that it remains light. You may omit the okra if you like, and thicken the gumbo with filé powder instead -- it'll still be good, but will have a quite different flavor.
- 1/2 cup oil
- 1/2 cup flour
- 2 medium onions, diced
- 2 green bell peppers, diced
- 3 ribs celery, finely diced
- 4-6 cloves garlic, minced
- 4 tomatoes (or 8 Roma tomatoes), seeded and diced (if you like tomatoes in your gumbo)
- 1 cup tomato purée (see above)
- 2 pounds okra, chopped
- 4 quarts shrimp stock, crab stock or fish stock
- 1 tablespoon Creole seasoning blend
- 1 teaspoon dried thyme leaves
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 pounds medium shrimp, peeled and deveined
- 2 dozen oysters, freshly shucked, liquor reserved
- 4 blue crabs, cleaned (optional)
- 1 pound fresh lump crabmeat, picked over for shells and cartilage
- 1 tablespoon filé powder (if okra isn't used)
- 8 cups cooked long-grain white rice
Add the seasonings, and about 1/2 teaspoon each of salt and pepper, and continue to cook another 10 minutes. Add the okra, and cook for another 10 minutes, then add the stock. Bring to a boil, then reduce heat to simmer and cook another 30 minutes.
(If you wish a more rustic gumbo, you may add whole blue crabs. Remove the hard top shell from the crabs (reserving for stuffed crabs or for shellfish stock), and break each crab in two down the middle. Remove the claws. Add to the stock.) With the gumbo on very low heat, add the shrimp 10 minutes before serving, the oysters and oyster liquor 5 minutes before serving, and the crabmeat just before serving (don't cook the crabmeat, just stir until it is heated through). Taste and correct seasonings.
If you don't like okra, or if you just prefer to make a filé gumbo, remove from heat and sprinkle the filé powder on the surface of the gumbo, then cover and let stand for 15 minutes. Then uncover and stir to mix. Be careful if there are leftovers -- filé doesn't reheat all that well, and you must be careful to reheat gently. If the gumbo comes back to a boil after the filé has been added, it will get stringy.
Place about 1/2 to 2/3 cup of rice in each bowl and ladle the gumbo over and around it. Serve with plenty of french bread and good beer or white wine.
YIELD: About 10-12 entrée servings or 20-24 appetizer servings (omit hard shell crabs if serving cups of gumbo as an appetizer).
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