All posts filed under: cooking

Fennel, apple and walnut salad

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cooking / recipe / salad

Here is a wonderful fresh, and crisp salad made from fennel, apple, and walnuts. Super easy to make. Ingredients 1 fennel bulb 1 apple (tart and crisp) 1/3 cup walnut pieces 2 tbsp olive oil 2 tbsp apple cider vinegar 1 tbsp honey pinch salt Prepare the fennel bulb by removing the stalks, and cut the root end from the fennel. Remove the outermost layer of the bulb, and any layers that seem wilted (small […]

Starting with sous vide

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cooking / sous vide

Sorry, I haven’t written a post in a while, but hopefully things will ramp up again. I have more posts on Norway and Montreal to come, and some new baking and cookbook reviews. So, I don’t really like kitchen tools, but recently Anova had a sale on their home sous vide system. So I bought one, thinking that maybe it would be an interesting way to cook. Sous vide is a method of cooking in which […]

Nordic gingerbread with orange zest

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baking / biscuits / cooking / Nordic / recipe

Gingerbread biscuits seem to be a staple in Nordic countries, especially around Christmas time. They differ from Germanic gingerbreads in that they are much thinner, and often quite crisp. These biscuits are gingerbread with a hint of orange zest. It produces anywhere from 60-100 biscuits depending on the size of the cutters used. This is a super easy biscuit to make, and I have added it to the collection of Christmas biscuits that I bake. […]

Eating gravlax

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cooking / fish / recipe

Gravlax is classically eaten with hovmästarsås, the mustard-dill sauce. Like gravlax, there are many different versions of this sauce. It is classically made with Swedish-style mustard, although I have used mild Polish mustard mixed with honey. There are recipes with different ratios of oil, and sugar – it really is dependent on personal taste. INGREDIENTS: 3 tbsp Swedish-style mustard 2 tbsp white wine vinegar ¼ cup sunflower or canola oil 1 tbsp finely chopped fresh dill 1½ […]

the spices

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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, […]