All posts filed under: cooking

the spices

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cooking

Looking for some good spices? Try The Epicentre. There are plenty of spice blends, like Berbere (Ethiopian spice blend) and harder to find spices like Galangal (ground) and Indian Kashmiri Chile (mild). In shops all over the GTA, and online.

Boudin noir

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cooking / deli

Call it what you like, Bourdin noir, black pudding, blood sausage… is always delicious. One of the oldest types of charcuterie it is commonly served with breakfast, or with sautéed potatoes or apples (as I ate it as a kid), blood sausage it always delicious. This one from Sanagan’s Meat Locker in Kensington Market, TO. Cut into ½” (10-12mm) slices, they are a chocolate brown colour, flecked with pieces of fat. When fried in a pan with […]

A pot of meatballs

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cookbook / cooking / Italian / pasta / recipe

Cooked a *huge* pot of 80+ meatballs for a pre- Game of Thrones “recap” dinner (watched the last two season 6 episodes of GoT before season 7 begins next Sunday). Recipe adapted from “Meatballs in Tomato Sauce”, from Katie Caldesi’s book Cook Italy. I make the meatballs with good quality lean ground beef, and add 2-3 Italian pork sausages (from Cumbraes in Toronto). This recipe is for a party batch, enough to feed about 10 […]

Using copper pans to make jam

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cooking / preserving

People tend to shy away from using “raw”, i.e. unlined, copper pans in the kitchen. Part of the reason is the “fear” of copper toxins leaching into the food cooked in them. Yes, copper is poisonous (well really anything is if you ingest enough of it). The trick with raw copper pans is not to use acidic food in them, i.e. fruit, tomatoes etc. So how to make jam, because a lot of fruit is acidic? […]

A quick guide to buying copper pans

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cooking / kitchen tool / pots and pans

I have always wanted a set of copper pans, but they aren’t exactly cheap (likely because they take more effort to build). Why do I like them? Partially because they are old-school, and copper is exceptional at retaining evenly distributed heat. Good copper pans come from France, and there are a number of vintage resellers on Etsy. I bought a set of five pans from Normandy Kitchen on Etsy. They have an excellent array of […]

Danish fish cakes

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cooking / fish / food / recipe

It’s summertime, so maybe some fish cakes? Specifically I made these Danish fishcakes, which have coarser pieces of fish, from a recipe I modified slightly from that epitome of Nordic fare, The Nordic Cook Book. I used haddock for this recipe, but cod, some other white fish, or salmon would work too. INGREDIENTS 500g white fish, coarsely chopped 2 tbsp flour, or potato starch 2 tbsp breadcrumbs ½ cup cream 1 egg 1 sweet onion, […]

Sweet and sour meatballs

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cooking / food

A very nice comfort-food, very easy to make… sweet and sour meatballs. Easy to make, and great served with basmati rice. INGREDIENTS 1½ lbs lean ground beef 2 slices of bread, cut into small cubes 1 egg 1 finely diced onion salt and pepper flour 1 can consommé ½ cup brown sugar ¼ cup white vinegar Mix together the beef, bread, egg, onion and salt and pepper. Roll into balls about 1″ in diameter and […]

A quick chicken pilau

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cooking / curry

Looking for a one-pot Indian dish? Look no further than the quick chicken pilau from the Hairy Biker’s book “Great Curries“. A pilau is a pilaf, where the style of cooking involves cooking the rice within a seasoned broth. In this case, a base of chicken, onion, red pepper, green beans and curry paste is combined with basmatic rice, and a broth made of saffron infused chicken stock. Coming soon… recipes from  “Made in India: Cooked in Britain: Recipes […]

Swiss Fleischvögel

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cooking / food / Switzerland

Every Germanic country has their own form of rouladen, or rolled meat. The Swiss have fleischvögel, or “meat birds”, an unusual name for a very tasty dish. They can be made from beef, pork, veal, filled with pickles, cheese, red peppers, carrots, or speck, and cooked in a brown sauce, or a tomato based sauce. Truly a versatile dish. The core idea is to take a fillet of beef/pork, pound it out thin, fill it, roll it, […]

Ugly carrots

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cooking / ingredient

Go to a farmers market and you might find someone selling ugly mutated root vegetables of one form or another. Most common are carrots, and they are always cheaper than their straight and narrow brethren. But why? Why do stores only sell us standardized vegetables, and not the ones slightly deformed? Is it because they lack in usability? Harder to peel? Other than some difficulty peeling twisted carrots, they do taste the same. Apparently 2.9 trillion pounds of […]