With the World Cup in full swing, this is as good of a time as any to learn a bit about world cuisine. Thanks to the good people of Kit Stone, 36 regions have had their unique flavours whittled down to three major ingredients.
An Ottawa-based husband/father/public servant gives his take on food, recipes, and cooking, among other things.
Wednesday, June 25, 2014
Friday, June 20, 2014
"Pressure Cooker" - Review of a food documentary
Now that the school year is winding down, I thought this would be a good time to watch this documentary. The documentary follows Philadelphia inner city high school culinary teacher Wilma Stephenson through a school year, leading her students in her challenging classroom. Like all chefs in their kitchens, Stephenson holds high standards and demands respect; heaven help the student who doesn't come correct. The documentary also focuses on some of Stephenson's students - a football player, a cheerleader, and an African immigrant - as they work to compete in a cooking competition with scholarships on the line. This was a delight to watch, and it will bring back memories of that favourite teacher some of us were (hopefully) lucky to have who made a difference in our lives and made us work for a better tomorrow.
Friday, June 13, 2014
Rocking the Lobster Roll
This Sunday is Father's Day, so after giving him the usual gift of after-shave and a tie, why not serve up something different for dear old Dad this year? During a recent visit to the supermarket, I noticed there was a special on pre-cooked lobsters. I bought a few, brought them home, put them in the downstairs freezer, and forgot about them until my wife discovered them a few days later. I decided I wanted to do more than just boiling and serving them with some butter, so after doing a quick check on the interwebs, I made the recipe below. Happy Father's Day everyone!
Ingredients
454g cooked and cubed lobster meat (I let my lobsters thaw out, then boiled them in water for 2-3 minutes)
2 hot dog buns or kaiser rolls
1-1/2 teaspoons butter, softened
2 lettuce leaves
1 tablespoon mayonnaise
1/2 teaspoon lime juice
1/2 dash hot pepper sauce
1 green onion, chopped
1/2 stalk celery, finely chopped
1/2 pinch dried basil, parsley, tarragon, or dill
salt and pepper to taste
- Lightly butter the insides of the buns or rolls and line with lettuce leaves, then set them aside.
- Mix the mayonnaise, lime juice, hot pepper sauce, salt and pepper in a bowl until well blended. Mix in the green onion and celery, then lightly mix in the lobster so it just gets coated without falling apart..
- Put the lobster filling into the buns and sprinkle lightly with the remaining spice ingredients.
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