Q & A with OCCO Kitchen's Marc Steele

With both a take-out restaurant (OCCO Kitchen) and a sit-down restaurant (OCCO Kitchen Innes) to maintain, chef Mark Steele has become a major player in the Ottawa food scene. Hailing from the east coast, Mark's career includes being the Chef de Cuisine at the Chateau Laurier; the Executive Chef for the Ottawa Hilton, and the Ottawa Marriott hotels; and a teaching position at Algonquin College for the School of Hospitality and Tourism. He has also led a team of chefs representing Ottawa's regional cuisine at the coveted James Beard Foundation in Manhattan; executed state dinners for British Royalty and the President of France; and competed on "Chopped Canada". I had a chance to ask him some questions via e-mail recently, and here's what he had to say:

FRANKLIN on FOOD: What needs to be done to make the Ottawa cooking scene stand out more?
MARK STEELE: I think to help Ottawa stand out we really need to Showcase our local talented Artisans from beer to spirit producers to local cheeses and charcuterie and use those products to create our own dishes that really showcase the region and what it has to offer.

FoF: Why don't more restaurateurs consider the suburbs as a location for their restaurants?
MS: There are definitely some obstacles for restaurants in suburbia that include you really have to be a destination restaurant and have a draw for people to come to you. Staffing can be a real issue.

If your restaurant is centrally located you can draw from a wider area of Ottawa. I personally love Orleans it has its own culture and food scene that I like to think I'm helping develop, its very own Craft brewery (Stray Dog) that has just started their first batches.

FoF: How do you split the time between your two restaurants?

MS: Most of my time is spent at the bigger location, but now it has really found its legs and Ricci Binch our new Chef from Australia is taking the reigns and I'm looking forward to working the take out again like the good ol' days.

FoF: Other than your own places, where would you go for a sit-down meal in either Orleans or Ottawa?

MS: There are many restaurants I enjoy going to and very hard to narrow it down to one but overall I really appreciate when I order a meal and there is passion and craft that has been put into the preparation. 

FoF: What's the one ingredient that you will always find in your kitchens, and why?
MS: The one ingredient you will always find in my kitchen is Mt Scio Savoury from Newfoundland. It is a nostalgic ingredient for me one I was raised with. It is a very unique form of summer savoury that I use in my stuffing and in some herb blends that I use.

FoF: What advice would you give to anyone who wants to become a chef?
MS: Advice I would give anyone who would want to become a Chef would be that you have to love it and love the lifestyle. It can be very long hours, very physically demanding and high stress. Your busiest time is usually when the rest of the world is off having fun, weekends and special occasions are going to be when you have to put in the most work, if your OK with this and your not afraid of hard work and you thrive to create interesting artistic and inventive food that will completely overwhelm your guests then you will never find a more rewarding profession.

FoF: What was the most surprising thing about being on "Chopped Canada"

MS: The most surprising element of Chopped was definitely receiving a baked potato for the dessert round. In hindsight, I can think of a hundred thousand ideas that I could create with it but in that moment when the pressures on it really through me for a loop.

FoF: I remember you said you like to roll around in the prize money if you had won "Chopped Canada:; have you had a chance to make it rain with some $5 bills recently?

MS: Yes I was planning on doing the backstroke through a pool of fives that being said I'm doing OK. I couldn't be happier with the success of OCCO and I'm in planning of the next move.

Cookies For the Naughty and the Nice

According to my wife, we are in the midst of the cookie-baking party season. In honour of this tasty occasion, I have posted two recipes, one for those who take their baked goods creating seriously, and one for those who wish to speed along to the wine drinking/socializing part of the get-together.

Nice: Vanilla-Almond Sugar Cookies
(recipe found on Bake at 350)

Ingredients

360 g unbleached, all-purpose flour
200 g sugar
10 g baking powder
4 mL vanilla extract
2.5 mL pure almond extract
2 sticks salted butter, cold and cut into chunks
1 egg

1. Preheat oven to 177 °C. Combine the flour and baking powder, set aside. 
2. Cream the sugar and butter. Add the egg and extracts and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl, especially the bottom. The dough will be crumbly, so knead it together with your hands as you scoop it out of the bowl for rolling.
3. Roll on a floured surface to about 1/4" to 3/8" thick, and cut into shapes. Place on parchment-lined baking sheets (freezing the cut out shape on the baking sheet for 5 minutes before baking is recommended) and bake for 10-12 minutes. Let sit a few minutes on the sheet, then transfer to a cooling rack.
   
   Note: Click the following link if you want a great recipe to make icing from scratch.

Naughty: Drunken Oreos
(recipe found on Foodbeast)

Ingredients

2 packages Jell-O Oreo Cookies 'n Creme pudding mix
1 package of Oreo cookies
milk
vodka

1. Take the pudding mix, the milk, and a mixing bowl and follow the instructions on the box.
2. Add 180 mL (approx. 4 shots) of vodka to the pudding mix. Whisk it in well, and place the bowl in the fridge to allow it to chill.
3. Place the Oreo cookies on a baking sheet, then unscrew them, and remove the frosting. Rebuild the cookie using the pudding as the new filling. Keep refrigerated until ready to serve. 

Q & A with "Ottawa Eats" host Tom Shock

Tom Shock has worn a lot of different hats over the course of his career. He has been a radio personality (most recently on Boom 99.7) for several years, and when he isn't being a photographer with a focus on portrait, travel, scenic and abstract photography, he's writing, directing, editing, producing or hosting various programs on Rogers community television. One of those shows is "Ottawa Eats", a show that focuses on restaurants in and around the Ottawa area. I had a chance to ask him some questions via e-mail recently, and here's what he had to say:

FRANKLIN on FOOD: How did "Ottawa Eats" come about and how did you get involved in it?

TOM SHOCK: Ottawa Eats was a show that was created by Gavin Lumsden at Rogers TV.  I was hosting the "Ottawa 67's Show" on Rogers TV at the time and it wasn't going to be renewed in the fall.  Gavin has always been a big supporter of mine and he thought my sense of humour and quick thinking would be a good fit in the kitchen with chefs.  

We wanted to showcase the expanding Ottawa food scene and really shine a light on the wonderful, creative people behind these restaurants, food trucks and diners.   There wasn't a show that was doing that locally and the timing was excellent. 

FoF: Are you surprised by the popularity of cooking shows nowadays?

TS: Not really.  I think there is something incredibly wholesome and deeply emotional about food.  There is no greater human gesture than to share a plate of food with a friend, family member or stranger.  Food is what brings us together, both at the dinner table and in our communities.  I think people are more open to different types of ingredients and styles of cooking than ever before.  

I also think food and cooking gives us a welcome distraction from our busy lives.  I think it grounds us.  The most important thing any family can do today is to sit down an enjoy a meal together. 

FoF: How easy is it to get the featured chefs to show their personalities on camera?

TS: It's not that difficult.  They are all unique personalities and each one has a certain style.  Some are more vocal.  Some are incredibly clever.  Some are very simple and straight forward.  But each and every single one of them is incredibly dedicated to their craft.   

When I am open and honest about my shortcomings in the kitchen and I make it clear that I'm eager to learn, they become engaged.  We are simply two people sharing ideas and talking about something we both love; food.  When you get a couple of people in a kitchen, talking about food, funny is bound to happen.   And besides, all the best moments at a party happen in the kitchen.  We just prove it with Ottawa Eats.

FoF: What's the funniest thing to happen during a show taping?

TS: There have been many moments.  Most of them usually involve me getting in the way, dropping something or completely messing up.  At the central Bierhaus, I tried to make one of their pretzels.  That didn't go very well.  I managed to hit myself in the face with the dough.  I also made the mistake of eating something fresh out of the fryer at Ginza Ramen on Somerset.  Couldn't taste anything for a few days after that.  I also found out how incredibly uncoordinated I am at the Baroness Chocolate factory.  Tying to work the packaging conveyer belt is incredibly difficult and I completely lack the motor skills to keep up with it.  I wasted much chocolate that day... Sorry. 

FoF: Do you consider yourself a foodie?

TS: No.  I just love food.  I grew up on a farm and we always grew our own food and benefited from the animals that we raised.  My mother insisted on teaching me how to cook and I loved seeing how something could go from a seed to the plate in such a short time.  

I think there is great power in food.  It has the ability to change how we think, how we feel, our environment, our economy and our society as a whole.  

I have great respect for those that both grow and create our food.  I would never disrespect what they do by calling myself an expert on food or a foodie.  

I just love food.

FoF: Can you tell me more about your Mouth to Mouth project? 

TS: Mouth to Mouth is essentially an open research project into local food.  After having spent so much time in kitchens with chefs, I started asking questions about what ingredients ended up on my dinner plate.  Where does it come from?  What does it do to my physical and mental state?  How does it impact the environment, the economy and my community.  I didn't like some of the answers that I got and when I was really honest about it, I was at fault.  I'm a pretty ordinary guy so I thought if I was asking these questions and the answers I got where unsatisfactory, then there must be a solution out there.  

I started doing research on our food chain, which is really just a giant factory and warehouse, and found that there are a lot of local options.  I also found that we have been programmed to expect certain things and "need" certain qualities in our food that are out of line with what nature can sustainably provide.  A more thoughtful explanation of my reasoning is here: 

http://tomshockinc.com/mouth-to-mouth/2016/10/14/the-beginning

What I would like to achieve with this project is to open the dialogue on local food and eventually film a documentary on local food.  Selfishly, I just want to eat better, feel better, help my local economy and neighbours and improve the environment we live in.  I believe this can all be achieved just by changing what we put on our plate. 

FoF: How did your experiment of eating normally for a month versus eating locally for a month go?

TS:  Eating locally was surprisingly easy, especially in the growing seasons.  I've found it more difficult in the colder months but that's only because I'm like many people in that I believe I should be able to eat whatever I want, whenever I want.  The battle is much more mental than one of actual availability.  There are some other changes that will take more time in order to really eat 100% local 365 days a year.  Most of it having to do with learning some "old world" skills on how to store and preserve food for the winter months.  

When I went back to eating "normally" I found it very difficult.  I knew what was in the food, how processed it is and how different it tastes.  It was shocking.  I was also shocked to find out how addictive certain foods were that were so readily available.  I aim to do this experiment again in the new year with a few volunteers. 

FoF: Favourite local restaurant and why?

TS: Wow.  What a tough question.   My favourite place is Two Six Ate on Preston Street.   There are a few reasons.  I admire the way the owners threw caution to the wind and dove head first into the business.  From the very early days, they were driven to make unique food from local, fresh ingredients.  They put a new spin on traditional dishes like their unbelievable grilled peanut butter and jelly sandwiches.   They are simple but never boring as their menu is constantly evolving.  The atmosphere is cozy, unique and artistic.  It's a place that inspires, comforts and satisfies.  They do so many things well, I have a hard time staying away.  It also happens to be where I had my first date with my wife so it will always have a special place in my heart. 

FoF: Do you have a favourite dish you like to make at home

TS: I really love to use fire to cook and I'm always trying to find a new way to use the same old ingredients.  Cooking is so much fun and I really enjoy it.  However, my favourite dish is very simple.  I was born in Switzerland and my favourite meal is still rosti.  It's something I had quite a bit of growing up and I still love it today.  To make it takes no time at all.   Whole boiled potatoes, then grated.  Diced onions.  Diced bacon.  Fry the onions and bacon together until lightly browned and then throw in the grated potatoes.  Fry it until it's a golden brown on either side.  You can add cheese if you like... but NO KETCHUP!   That's just my rule... sorry.

---

"Ottawa Eats" is on Rogers 22 at 3:30 PM and 7:00 PM  on Thursdays, and at 8:00 PM on Sundays.

Comfort Food in Uncomforting Times - My Take on the KFC Double Down

On November 8, the United States decided love does not trump hate and elected an orange goblin to be its next president. In surprising numbers, people decided Hillary Clinton's pantsuits and poor e-mail usage were a worse offense than being Donald Trump, a failed businessman, reality show host, and admitted sexual predator who said he could solve all of America's problems with racism and bullshit. I didn't watch last Tuesday's results unfold on television because the coverage of election over the last 18 months had worn me out. Waking up the next morning and seeing just how badly Americans wanted a white man in charge again didn't surprise me as much as I thought it would (never underestimate the stupidity of the American public goes the old adage), it just left me depressed and deflated. Longing for the days when a Trump presidency was just a joke on "The Simpsons", it's times like this when comfort food really hits the spot. No matter what side of the political spectrum you're on, fried chicken, bacon, and cheese is a pleaser. As America doubles down on its race to the bottom, it seems right to make my own version of KFC's seasonal treat (for those who forgot, the Double Down is bacon, slices of Monterey Jack and pepper Jack cheese, and a spicy "secret" sauce in between two fried chicken fillets). I know I can't eat my worries away, but it's going to be a long four years, might as well eat something tasty. Enjoy this recipe, and may God have mercy on our souls.

Ingredients (makes 2 sandwiches)

4 boneless chicken breasts
4 strips of bacon
2 large eggs, lightly beaten
375 mL buttermilk (Or use this substitute, 375 mL milk minus 15 mL plus 15 mL lemon juice or vinegar.)
your favourite hot sauce
salt

250 g flour
60 g paprika
45 g white pepper
30 g garlic salt
15 g celery salt
15 g black pepper
15 g dried mustard
15 g ground ginger
10 g salt
7 g tablespoon thyme
7 g tablespoon basil
5 g tablespoon oregano

Note: The spices above are allegedly the ones uses in Colonel Sanders' original chicken recipe.

1. Place the chicken breasts between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they are roughly the same thickness. Place the chicken in a bowl, give them a generous sprinkling of salt, and cover them with the buttermilk for at least an hour, four hours max.
2. Cook the bacon however you see fit. When I have the time, I like to bake bacon in the oven at about 205 °C for about 10 to 20 minutes, until it is crispy. Set the bacon aside when done.
3. Combine the flour and the spices in a bowl. Take a chicken breast and covered it with the flour mixture, then cover it in the egg mixture, and back again in the flour mixture for another coating. Set the pieces aside when done.
4. Whether you pan fry or have a deep fryer, get your oil to 182 °C in order to get the internal chicken temperature to an optical 72 °C. Place two chicken breasts in the oil, and fry them for about eight minutes.
   
   Note: If you have access to a pressure cooker, use that for frying your chicken to be even more like the Colonel; wearing a white suit is optional.
   
   
5. Using the breasts like bread, assemble the cheese, the bacon, and the hot sauce into a sandwich. 

Warm Up with Chocolate and Wine

Those of us who have to escort little ghosts and goblins out on Halloween look forward to having something comforting to drink after a chilly night of trick or treating. Recently, I discovered a recipe for a warm drink that combines two favourites, wine and chocolate. This rich drink is quite soothing, so please take all the necessary precautions, and try not to take too much candy from your child's stash.

Ingredients

355 mL milk
240 mL red wine (a bold wine such as Cabernet Sauvignon is suggested)
60 g dark chocolate chunks
whipped cream (optional)

1. In a saucepan over medium heat, combine the milk and the chocolate. Whisk constantly until the chocolate has melted into milk and is thick and creamy.
2. Add the red wine and heat until everything is hot. 
3. Pour the contents into 2 mugs or 6-8 smaller glasses and top with whipped cream for extra decadence.

In Defense of Pumpkin Spice

My name is Andrew Franklin, and I'm a food blogger who doesn't think pumpkin spice should be wiped off the face of the earth - no one should have to justify liking a pumpkin spice latte.

This admission shouldn't be all that eyebrow-raising, but for the last few autumns, pumpkin spice brings out as many haters as it does superfans. Some people despise the pumpkin spice latte for what it has in it, due to a misunderstanding about acceptable levels of caramel colouring and carcinogens in food (one more reason to ignore anything the Food Babe says). A lot of people knock pumpkin spice for what it doesn't have in it - pumpkin. This seems odd to me as pumpkin spice is just some of the spices used in the baking of a pumpkin pie  - did people really think they were taking pumpkins and grinding them into powder, and that it tasted like cinnamon, nutmeg, ginger, and cloves? To appease these people, some coffee sellers have added pumpkin puree to the popular seasonal beverage, but little outside of a shot of testosterone would satisfy those who find pumpkin spice too feminine to drink or eat. You would think seeing all those women in yoga pants lining up for their PSLs would be a treat to these alpha dogs, but who knows what goes through the minds of those who equate masculinity with food? Some think the spices don't need to be on everything, and I'm with them on that point; pumpkin spice potato chips and vodka seem a bit much. But no one is forcing anyone to buy any of these flavoured cash grabs, and sometimes you just want the taste of fall in your mouth for a few weeks out of the year. The days and nights are getting shorter and longer, why waste time judging people for their coffee and muffin choices.

NOTE:

• PUMPKIN SPICE LATTE TIP: To improve on its flavour, ask your server for a pumpkin spice latte with two pumps of Chocolate Syrup mixed in.
• Learn to make your own pumpkin spice latte.

Ramen - Japan's Greatest Invention

Now that everyone has gotten their books and gear for school, and adjusted to being on a schedule again, it's time to find ways to stretch that student budget. Many a starving student has turned to ramen, the Japanese instant version of Chinese style noodles. Debuting in 1958, they are made by making thin, quickly re-hydrated noodles, then steaming them, and frying them at 140℃, and air-drying them at 80℃. The traditional versions of these light yellow noodles are made from hard wheat flour, water, and alkaline salts and are somewhat stiff precooked. They are usually cooked in water with a pH of 5.5-6, often adjusted by adding something acidic. Once cooked, they are drained, washed, and cooled in running water. Ramen has come a long way from its humble beginnings, with regional ramen variations throughout Japan, as well as its own fan sites, museums, and video games. The recipe below may not be the real deal you would get at a restaurant, but I'm sure you can find other uses for the $15 you won't be spending.

Ingredients

2 packages of your favourite instant ramen noodles (Maruchan and Top Ramen are popular brands)
950 mL chicken stock
14 mL olive oil
5 mL red miso paste
240 g sweet corn
230 g fresh spinach, chopped
170 g cooked chicken (leftovers can be used)
14 g unsalted butter
4 large eggs
4 green onions, thinly sliced
toasted sesame oil (for drizzling)
nori (a paper-like, edible, toasted seaweed used in most kinds of sushi, found in Asian supermarkets; optional splurge)

1. Bring some water to boil in a saucepan. Once boiling, reduce the heat until the water is just simmering, and gently add the eggs and cook them for 6 minutes. Remove the eggs with a slotted spoon and place in an ice bath. Let them cool completely before peeling them.
2. In another saucepan, melt the butter and add the corn kernels, stirring to coat them, and season them with salt and pepper. Place the corn in a bowl. Add the olive oil to the pan and cook the spinach until it just begins to wilt.
3. Heat the chicken stock in a suitably sized pan just until it's boiling, then whisk in the miso paste. Add the ramen noodles and cook according to the directions on the package, but use only one seasoning packet. As soon as they are finished, serve them in bowls, by adding the noodles, corn, spinach and chicken, then ladling some of the broth over top. Finish the bowls with the sliced green onions, the soft boiled eggs cut in half,  and a drizzle of sesame oil. Serve with the nori on the side of the bowl.

Celebrate Bacon with the Bacon Ice Cream Sundae

As it is International Bacon Day today, and with Baconpolooza happening next weekend, I thought this would be a good time post this dessert recipe I received in the gift bag I got when I volunteered at Baconpolooza's inaugural event last year.

Ingredients 

500 g sugar
185 mL water
60 mL heavy cream
30 mL butter
2 strips bacon
your favourite ice cream

Caramel Sauce

1. Mix 250 g of sugar and 125 mL of water in a saucepan. Heat on medium-high until mixture starts to turn colour.
2. When the mixture turns golden, add the butter and cream.
3. Remove from heat. Use a wooden spoon to stir until smooth.
4. Pour into a heatproof container, and let cool.

Bacon Brittle

1. Mix the remaining sugar and water in a saucepan. Heat on medium-high until mixture starts to turn colour, about five minutes.
2. When the mixture turns amber, remove from heat and pour out on a non-stick baking sheet.
3. Chop the bacon into 1/4" pieces, place in a frying pan, and cook until bacon is crispy.
4. Drain the bacon fat, then sprinkle the bacon bits onto the cooked sugar.
5. When completely cool and hard, break into pieces.

  Bacon Ice Cream Sundae Assembly

1. To serve, scoop some ice cream into balls and roll in the bacon brittle to coat completely.
2. Place in individual serving bowls. Top with the caramel sauce.
   
   Note: Adding whipped cream and a cherry on top is optional but recommended.

My Favourite Cookbooks

The local literary world is buzzing about "Ottawa Cooks", a cookbook featuring recipes from some of the city's best chefs. While I usually rely on the Internet when it comes to finding recipes, there's something about cookbooks that still appeals to me. Here are some of my favourites:

	Cooking for Geeks My love for this cookbook can be found throughout this blog, and for good reason, as it reads less like a cookbook and more like an interesting textbook. It's the perfect book for people who consider the kitchen their personal laboratory and should be required reading for anyone teaching an elementary or high school Home Ec class.
	DC Super Heroes Super Healthy Cookbook This is the first cookbook I've ever followed a recipe from. Given how popular superheroes are these days (in spite of things like "Batman vs. Superman", ironically enough), it's a bit surprising it is still out of print.
	The 4-Hour Chef For people who want to do things better, and do it in as short a time possible, look no further than this book, not surprisingly from the author of "The 4-Hour Workweek".
	The Joy of Cooking You could get by with just this cookbook for the rest of your life and be happy with your results. A must-have for a cook of any skill level, whether you're a millennial, a baby boomer, or anyone in between.
	The Laws of Cooking A protege of the mad scientist of the cooking world Alton Brown, Justin Warner breaks down cooking into combinations based on familiar foods (ie. bitter+fat+sweet=the Law of Coffer, Cream, and Sugar), that teach why certain flavors work better than others, with recipes that force you out of your cooking comfort zone whether you like to or not.

Summertime Quick Pickling

As we sweat through the dog days of summer, it's easy to forget that the cold bite of winter will soon be upon us. While it's not possible to bottle up the warmth of the season, it is possible to capture the taste of summer by pickling some of your vegetables. It's not as hard or time consuming as you would think, it's a great way to savour the bounty from local farmer's markets, and it adds a little something to a meal no matter what season.




Ingredients / Equipment

vegetables (cucumber; baby carrots, cauliflower, green beans, okra, onions, radishes, zucchini)
equal parts water and vinegar (enough to cover the vegetables, ratio can be adjusted according to tastes)
30 g granulated sugar
30 g kosher salt
15 g brown mustard seeds
5 g whole black peppercorns
1 bay leaf
enough canning jars for your vegetables

1. Pack your vegetable of choice tightly in a glass jar, leaving about 1 cm of room at the top. Place each vegetable in its own jar as vegetables pickle differently and at different rates.
   
   Note: Crunchy vegetables, like carrots, should be boiled a little before pickling; delicate vegetables such as cucumber and zucchini, don’t need to be cooked ahead of time.
   
2. Toast the mustard seeds and peppercorns in a saucepan over medium heat for about two minutes, or until fragrant . Add the remaining ingredients and stir until the sugar and salt have dissolved, and bring the mixture to a boil.
3. Pour the brine into the jar immediately, covering the vegetables completely. Allow about an hour for the mixture to cool to room temperature, then tightly seal the jar. Shake it or rotate it to evenly distribute the brine and spices, then store in the refrigerator for at least 24 hours and preferably a week before using. Your vegetables should last for about a month.

Your New Favourite Way To Cook Chicken

Longtime readers of this blog know that while it gets the job done, beer can chicken is a load of crap. If you're looking for a new way to cook your poultry, try butterflying the bird first. By removing the bird's spine, or spatchcocking it, you flatten it out, allowing the heat from the grill to come from a single direction, making it easier to cook, and for it to get a nice, crispy brown skin. Great for either the BBQ or the oven, I recently tried a version of the recipe below as part of my vacation cooking responsibilities.


Ingredients

1 1.5 to 1.75 kg. chicken
30 mL olive oil
10 g ground cumin
10 g ground ginger
10 g paprika
5 g cinnamon (I used five-spice powder)
2 g crushed red pepper flakes (I used Chipotle)
2 g crushed saffron (optional)
salt and pepper to taste

1. Once the bird is out of its wrappings and the innards have been removed, pat it dry with some paper towels
2. Turn the carcass so that the neck flap is facing you, and cut down the right side of the spine with a pair of kitchen shears. Try not to cut into the spine itself, just to the side of it. Once the first cut is done, flip the bird around again and cut it down the other side. The spine can now be thrown out or saved to make stock.
   
   NOTE: This can be done by a butcher if you ask them.
3. Flip the chicken over skin side up, and using both hands, press down on each breast to break the sternum so that the chicken lies flat. You can remove the keel bone that connects the two halves of the chicken together, but it's not required.
4. Brush the olive oil on the chicken, and then season it with the spices, and the salt and pepper.
5. If you're doing your cooking in the oven, place the chicken skin side up on a wire roasting tray in a roasting pan, and broil at medium heat for about 10 minutes. Once the skin has browned, turn the meat over, and switch your oven to the bake setting, at 350°F (177°C). Cook until either the juices run clear when you poke it with a fork, or when a thermometer reads 165°F (71°C).
   
   If you're cooking on the BBQ, you'll be using indirect heat. Preheat your grill at its high setting, and turn off either the middle or the side burner(s) to provide the indirect heat. Get your heat to about 425°F (220°C). Place the chicken skin side up on the turned off burner(s). Cook with the lid closed for 35-45 minutes, or until either the juices run clear when you poke it, or when a thermometer reads 165°F (71°C).

The Secret of Soffritto

Carrots, celery, and onions by themselves may not look like meal starters, but together, they become an amazing combination that brings flavour to a variety of meals. This magic ingredient is called soffritto, an Italian term for onions, celery, and carrots, diced small and cooked in a bit of butter or oil until they are soft and golden. When combined, the caramelization of the vegetables brings out the sweetness of the carrot, the umami of onion, and the freshness of the celery, and is used as a flavor base for many sauces, soups, and stews. It can also be added to scrambled eggs, leftover meats or fish; mixed into jarred pasta sauces; or tossed in with vegetable sautés. With a recipe this versatile, your mealtime will never be the same again.

Ingredients

Butter or olive oil
Carrots
Celery (even the limp stuff will do)
Onions

1. Roughly dice the vegetables into equal amounts (when in doubt, go with more onions than more of the others).
2. Heat some of either the butter or olive oil in a pan at medium heat. Toss in the onions, and cook them until they’re translucent. Add in the carrots and celery, lower the heat, and cook, stirring occasionally, until all of the vegetables are soft and limp, and start to turn golden. Depending on how brown you want it, this can take anywhere from 30 minutes to an hour.
3. Store the soffritto in oil for up to three days in your fridge, or freeze it by spooning it onto either sheet of parchment paper or plastic wrap, and then rolling everything up into a log and then freezing it in a resealable freezer bag. This way, you can cut slices off as needed in the future.

NOTE: Storing soffritto carries a small risk of botulism, as low-acid vegetables, like onions can provide a home for botulism-causing spores. For more information about botulism, please contact this Health Canada webpage.

Common Sense BBQ Tips

It's that time of year when people leave the confines of the kitchen and go do some cooking outdoors. If you are about to fire up the barbeque for the first time or plan to make the most of your grill, here are some grilling tips to help make things go more smoothly this BBQ season:

• Make sure you have extra charcoal or propane. Seems obvious, until you can't get your fire started, or when your fire goes out.

• Take your meat or fish out of the fridge at least two to three hours before putting it on the grill if you don't want to deal with your food being cold on the inside.
  
• Mise en place isn't just for indoor cooking. Have your BBQ tools - tongs, spatulas, a sharp knife, basting brushes, fire extinguisher - cleaned and nearby before you head outside.

• Using a gas grill? Let it heat up for at least 10 minutes. Got yourself a charcoal grill?  Let it heat up for at least 20 minutes.

• If you’re using a charcoal grill, empty the ashes from your last grilling session. Check the grease tray as well for gas grills.
  
• Use only one cut of meat or fish. It's hard enough to get the right cooking temperature for one cut of meat, let only several.

• Go with lump charcoal if you want the best smoky flavour. Don't fret if you have a gas grill as you can still get some of the smoky flavour from the fat of the meat cooking at high heat if you don't have a smoker box.

• Don’t light your charcoal with lighter fluid. It's a fast way to start the fire, but it can make your food taste funny.
  
• Create gradations of heat on your barbeque by stacking your coals asymmetrically once they are hot. By doing this, you can move things that are charring on the outside across to the cooler part of the grill. Always keep an area of the grill with no coals under it at all – a place to rest food that is cooked and to move things to if you have a flare-up.

• Avoid squirting water on the flames when things flare up, as this will send ash flying over your food. Try moving the food over the part of the grill with no coals underneath it instead.
  
• If you are nervous about getting it right, use a meat thermometer to check it your meat is done. To make sure your meat is cooked to the right temperature, this is a link to a temperature cheat sheet.

• If you have any leftover marinade, cook it up on the grill in a metal bowl to kill off any bugs. or pour it over the cooked meat as a sauce.
  
• Consider rubbing in a separate marinade after you have cooked it. Barbecued fish is delicious if rubbed with very finely chopped parsley and garlic in olive oil. When cooking meat, smear some butter blitzed with herbs, salt, pepper and garlic on top of a chopping board. Place the cooked meat on the butter so it can melt and soak into the meat as you carve it.
  
• Be lazy and don't clean your barbecue after use. If you leave the fat on the grill, it will prevent rust from forming. To clean it, get your grill nice and hot and then rub the charred debris off with a coarse wire brush.

Random Thoughts About Ottawa's CRAFT Beer Market

Ottawa has quickly become a hotbed for craft breweries, and the opening of the CRAFT Beer Market at Lansdowne has to have beer lovers very excited. With 14,000-square-feet to play with, and over a 100 beers on tap, this restaurant hopes to make as big a splash here as they did in Calgary, Edmonton and Vancouver. The official opening is May 12, but I was lucky enough to snag an invite to a sneak peek of the place (who says nobody ever wins Facebook contests?). Here's how it went and what I thought about it:

• The event started at 5PM, and by the time my friend Perry and I arrived at quarter to six, the place was packed. It looked like standing room only until we discovered the communal-style tables on the top level.
• Nice looking place, very open with the high ceilings and all the large windows.
• This was the second pre-opening party, as the previous night was for the local breweries and partners.
• No patio as of yet; it would have been nice seeing how warm and sunny like it was.
• Because we were invited to this shindig, we got two drink tickets each. I started off with a Ransack the Universe IPA, and Perry went with nut brown ale from Black Oak. No complaints with either choice and the beers came promptly, despite how insanely busy it was.
• They use the appropriate glass for the beer you ask for - you got to like that.
• With about 60 percent of the restaurant’s taps dedicated to Ontario brewers, and more than half of those dedicated to craft beer offerings, along with the remainder of the taps featuring beers from across Canada, the U.S. and overseas, if you can't find something you like to drink on the beer menu, you either just don't like beer, or you're not trying.
• No issues here with female staff in sexy uniforms or high heels, if that is a thing that concerns you when you go out to eat.
• I was expecting chicken wings as the complimentary food offering (not that there's anything wrong with that) but was pleasantly surprised with the steamed mussels and the pork belly with noodles that was offered. I also was a fan of the falafel balls in the house tzatziki sauce.
• Perry now thinks I'm a savage because I attacked my first serving of pork belly and noodles with my hands because I didn't see the chopsticks or forks available. Screw him, I was hungry, and it was good.
• Wandering around, I saw the mezzanine which will be hosting a Brewmaster’s Dinner next month, with a different local brewery pairing their beer with a four-course dinner menu designed to complement the brew. From what I could see, they got a nice kitchen area setup too.
• Maybe CRAFT's community focus has stemmed the tide with them having already volunteered with the Glebe Neighbourhood Activities Group, but I haven't heard any of the usual complaints about the noise from Glebe residents; maybe it's because I've been listening to less AM talk radio these days.
• Ordering off the menu, I decided to go with the fish tacos, while Perry chose the BLT. The food was OK, I'd probably order the tacos with guacamole next time; there's something about avocado and Mexican food that just makes it work for me.
• For our second free drink, Perry went with an ABC vanilla stout, but I couldn't make up my mind.  I asked my server for a recommendation, and she suggested one of her favourites, the Side Launch wheat beer. As I don't like the taste of bananas, I went with another of her suggestions, a white ale from Unibroue. I liked my choice, but Perry thought the vanilla flavour was too subtle for his tastes.
• We got a quick speech from the owner who thanked us for our support.
• Planning ahead for a ride home after going through the beer menu is a good idea.
• OVERALL IMPRESSION: As long as lagers and ales are still popular to drink, the Craft Beer Market will be THE place to go for a pint when you head to Lansdowne. You'll probably have to wait for a seat, but it will be worth the wait.

Year of the Lentil

As meat prices continue to stay high this year, people are looking for other sources of protein to add to their diets and dinner tables. A popular alternative is lentils, enjoyed by millions for their nutritional benefits, as well as for their versatility and ease of cooking. Full of vitamins, complex carbohydrates, and dietary minerals and fibre, lentils are such an important dietary staple that the United Nations declared 2016 the International Year of Pulses, the name of the food family lentils, peas, chickpeas, and beans are a part of. So much of a fan of pulses is famed chef and Food Network Canada personality Michael Smith, he is an ambassador for Canada's Year of Pulses (being the host of the web series "Lentil Hunter" doesn't hurt either). Farmers are also big fans of pulses because they are sustainable and net-positive for the soil, with the majority of Canada's pulses being grown in Saskatchewan. But there may be no bigger fan of lentils than my wife, who converted a dedicated carnivore like me with the recipe below - try it out if you're looking for a healthier meal option.

Ingredients

940 g dried lentils
1 796 mL can crushed tomatoes
120 mL cup red wine
15 mL olive oil
15 g basil
15 g cumin
15 g oregano
5 g cayenne pepper
5 g red pepper flakes
3 cloves garlic, chopped
2 carrots, peeled and chopped
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
Salt and pepper

1. In a large heavy pot, heat the olive oil and cook the onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Add all the spices and toss to coat.
2. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add either water or chicken broth.
3. Stir the stew occasionally, and season with salt and pepper to taste. When ready to serve, garnish with some chopped parsley.
   
   Note: If you need to have meat in this recipe to eat it, you can brown 454 g of pork chops, and add them after the peppers and carrots have cooked. Once everything has simmered, remove the chops from the pot, pull the meat from the bones, shred the meat and return it to the stew.

Carpe Diem Eating - The Land Sea and Air Burger

"Part of the secret of a success in life is to eat what you like and let the food fight it out inside."

Mark Twain

Carpe Diem Eating is about food combinations that shouldn't work but do; food creations that work so well, you're amazed they haven't been done before; and food creations so extravagant and extreme that you owe it to yourself to at least try it once. Today, the focus is on the various customer-created food hacks of the posted menu offerings at certain restaurants, such as...

The Land Sea and Air Burger

Description: This burger is comprised of every McDonald's protein - beef (the Land), fish (the Sea), and chicken (the Air).

Creation: Order a Big Mac, a Filet-O-Fish, and a McChicken. Put the McChicken and Filet-O-Fish patties inside the Big Mac along with however many buns you want, depending on how wide your mouth can open.

Cost: $14.87, plus tax; extra if you order fries with all that.

Comments: Thirty minutes afterward, I felt stuffed and slightly queasy from the tartar sauce - yes, I'm blaming the tartar sauce. Recommended for anyone needing to satisfy a large craving for Mickey D's.

Kick Your Ketchup Up A Notch

Now that the Great Cauliflower Panic has subsided, Canadians are now abuzz about another vegetable, specifically about a product made from it. Thanks to a Facebook post that went viral, and a social media induced reversal of a decision to stop carrying the product in one of the country's largest grocery chains, people can't get enough of French's ketchup. When rival Heinz closed its plant in Ontario in 2014, and French's decided to go into the ketchup business to fill the void, the idea of buying a quality product made with homegrown ingredients, while keeping Canadians working, was made all the more appealing. With Primo Foods now claiming their brand of ketchup is more Canadian than the others on the market, the ketchup one uses is quickly becoming a source of pride, and a badge of honour. For those who need more than nationalism to make their ketchup better, the infographic and recipes below show several ways to upgrade everyone's favourite condiment.

Indian Spiced

120 mL ketchup

40 g onion

14 mL canola oil

2.5 g curry powder

1. In a small pan, heat the canola oil over medium flame. Add the onion and sauté until browned. 
2. Combine all ingredients in a food processor, and pulse until blended.

Suggested use: Try it on roasted fingerling potatoes.

Bloody Mary

120 mL ketchup

5 mL Tabasco

5 g prepared horseradish

2.5 g celery salt

1. Combine all ingredients in a food processor, and pulse until blended. 

Suggested use: Try it on eggs and home fries.

Mexican

120 mL ketchup

30 mL hot sauce

1. Combine all ingredients in a food processor, and pulse until blended. 

Suggested use: Try it on huevos rancheros.

Secret Sauce

75 mL ketchup

75 mL brown mustard

75 mL mayonnaise

3 cornichons (small pickled gherkins), minced

1. In a medium bowl, fold ketchup, brown mustard, and mayonnaise together using a rubber spatula. 
2. Add in cornichons and mix until evenly distributed. 

Suggested use: Try it on veggie and beef burgers.

Chipotle Lime

120 mL ketchup

7-ounce can chipotles in adobo, drained

2.5 mL lime juice

1. Combine all ingredients in a food processor or blender.

Suggested use: Try it alongside sweet potato fries.

Truffled

120 mL ketchup

30 mL black truffle oil

1. Pour ketchup and truffle oil into a medium bowl. Whisk until thoroughly combined. 

Suggested use: Try it alongside roasted potatoes or Tater Tots.

Southern

120 mL ketchup

75 g chopped onions

14 mL canola oil

10 g brown sugar

5 mL liquid smoke

1. In a small saucepan over a medium flame, heat canola oil. Add onions and sauté until browned. 
2. Pour onions, ketchup, brown sugar, and liquid smoke into food processor and pulse until onions are mostly (but not completely) pureed. 

Suggested use: Try it on a black bean burger.

Sweet + Sour

120 mL ketchup

60 mL apple cider vinegar

50 g brown sugar

1. Pour all of the ingredients into a medium bowl, and whisk until thoroughly combined. 

Suggested use: Try it over the top of cooked meatloaf.

Cherry Pepper

120 mL ketchup

113 g pitted halved cherries

1.25 g freshly cracked black pepper

1. Pour all of the ingredients into a food processor and pulse until smooth. 

Suggested use: Try it as a glaze for grilled chicken.

Carpe Diem Eating - Desserts Stuffed in Other Desserts

Carpe diem is a Latin saying that is usually translated to mean "seize the day", and interpreted to mean make the most out of the time you have by doing something extraordinary - YOLO, as the kids used to say. Carpe Diem Eating is about food combinations that shouldn't work but do; food creations that work so well, you're amazed they haven't been done before; and food creations so extravagant and extreme that you owe it to yourself to try it. This leads me to a poker game I regularly attend. Two of the best home cooks I know were there, and as the chip stacks rose and fell at a recent game, the conversation turned to one of their attempts at making the dessert sensation known as the pake, or piecakein - a pie baked into a cake. Jay, the game's host, had tried to make a coconut cream pie inside a Swiss chocolate cake, with a plan to do the same but with a Devil's food cake the following weekend. He said the coconut pie would have been better if he had pre-baked the pie crust to better support everything as it had sunk during the baking process. Tim, the other cook, suggested using a pie with a top crust for better results. Soon all sorts of tasty combinations were being through about: a caramelized banana pie inside a peanut butter cake; apple pie inside a spice cake; strawberry rhubarb pie inside a lemon cake; coconut cream pie in a pineapple upside-down cake. I was fascinated listening to this, mostly because I do very little baking at my house, and also because I was looking at a 7-4 off-suit at the time, with the blinds at 800 and 1600, a dwindling stack in front of me, and hitting nothing on the flop. Both insisted making the pie/cake combo was as easy as finding a recipe for your favourite pie, and baking a cake around it using your favourite box of cake mix, and the method did remind me of a dessert I have tried in the past from the Vulgar Chef's "Eat Like Shit Cookbook".  I like it because my baking skills are not to the point I can bake a pie on a whim, and the pre-baked goods I use as the substitute are just as good. Here is the recipe, edited for those who don't need the shock value of profanity in order to cook.

Oreo and Peanut Butter Stuffed Red Velvet Cupcakes

Ingredients

• 1 box red velvet cake mix
• 1 package OREO^® cookies
• 1 jar peanut butter

1. Mix the red velvet cake mix according to the instructions on the box (I like to use milk instead of water, and substitute melted butter for the cooking oil). 
2. Drop a small amount of the cake mix into the slots on your muffin pan.
3. Cover an OREO^® with some peanut butter. Stack another cookie on top of it and cover that with some peanut butter as well. Drop the cookies into one of the slots on your muffin pan. Cover with more red velvet cake mix (completely) and bake according to the instructions on the box. To make sure they are fully cooked, stick a toothpick in the cupcake- if it comes out clean, you're good to go.

Osso Buko - Irish Cuisine By Way of Preston Street

For this upcoming St. Patrick's Day, I've decided to make a dish from one of my favourite cookbooks, "The 4-Hour Chef ". It takes two Irish staples, lamb and carrots, combined with a savory Italian flavour. I'm sure there are some who would take offense at that combination, and hopefully, it's because the recipe doesn't use the traditional veal. If it's for another reason, tough. You're missing out on a great dish that practically impossible to mess up.


Ingredients

4 lamb shanks, about 340 g each
1 bag carrots
1 can whole San Marzano tomatoes
5 garlic cloves, or 10-15 g garlic powder
250 mL dry white wine (about a third of a bottle; try not to use anything too sweet)
30 mL extra-virgin olive oil
salt and pepper

1. Preheat the oven to 350°F (180°C). Thaw out the frozen lamb shanks, and peel and chop the carrots. Arrange the carrots in a pot, preferably a Dutch oven, and place the lamb shanks on top of them.
2. Open the can of tomatoes, and squish the tomatoes. Add them to the pot, then add the garlic. Drizzle everything with the olive oil, and pour enough of the wine to cover half to three-quarters of the meat - do not cover the meat completely, as you are braising the meat.
3. Season with salt and pepper. Cover the pot and cook for two hours.
4. Serve with either your favourite red wine or with a pint of Guinness.

The Foodie Handbook vs. How to Be a Better Foodie

People who call themselves foodies love showing how their love and knowledge of food is that much better than everyone else's. They pride themselves on being able to recommend a good restaurant within walking distance of any location without the need of an app; they know their way around a farmer's market better than the people selling produce there; their pantries are stocked and organized with almost military precision. But things like knowing how to cook, choosing the right wine, and trying lots of new and different foods takes time. How does one become a "true foodie", as opposed to being someone who just likes chewing and swallowing different edibles?  For those who want to fine tune their foodie credibility, there are two books available they can help them be all that they want to be. Popular food blogger Pim Techamuanvivit's "The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy" is a great showcase for her knowledge of food, acquired by years of travelling the globe, trying and tasting lots of different foods, and writing about her experiences for such publications as the New York Times, Food & Wine Magazine, and Bon Appétit magazine. You may never have the funds to go to the French Laundry, but you can learn how to make the most of a visit there if the opportunity ever comes up by reading about Techamuanvivit's time at the famed eatery. For a more step-by-step approach to being a foodie, there is also Sudi Pigott's "How to Be a Better Foodie: A Bulging Little Book for the Truly Epicurious". Pigott also comes from a literary background, with her extensive knowledge of food shown in articles in The Sunday Telegraph, and in Seasoned by Chefs Food Magazine, and with appearances on BBC Radio 4 and London Live TV. Her book is such a wealth of information for both beginner and experienced gourmets that it can come off as a book parodying the pretentiousness that is associated with being a foodie. There will be a lot of eye-rolling when you read either of these books. Anyone hoping to learn to become a better foodie on a middle-class budget and without the access both authors have to top-level chefs will be disappointed. But if having to eat at a chain restaurant is something you, or someone you know considers unacceptable, either of these books would be a welcome addition to a library or reading list.

• The Foodie Handbook: The (Almost) Definitive Guide to Gastronomy by Techamuanvivit, Pim (2009) Paperback
• How to Be a Better Foodie: A Bulging Little Book for the Truly Epicurious

Detox and Retox - Yoga On Tap at the Ottawa Winter Brewfest

A lot of people practice yoga in order to free their minds from the distractions that normally occupy it; a lot of people drink beer for the same reason. Yoga classes followed by a pint of beer have become a hot new pairing at breweries throughout the city and the country. While you may think the beer would offset any of yoga's positive effects, sipping a pint may have more health advantages than you think, according to a recent study published in the Journal of Cereal Science. And who doesn't like a cold one after working your muscles hard? I first heard of the trend when I saw one of my favourite craft breweries, Dominion City Brewing, hosted YOGA ON TAP last year, that featured a session that offered an all levels accessible yoga class, followed by a tour of the brewery and some beer tasting. It was too late for me to attend that event, but I managed to get into the session happening at the sold-out Winter Brewfest at Lansdowne Park today. It was -28 Celsius leaving the house this morning, with a windchill of way too cold to be out if you don't have to. I thought I could warm myself up on the frigid walk from my parking spot to the Horticulture Building by convincing myself I was attending a hot yoga class but it didn't help. Once I registered and started to defrost, I made my way to the front to set up. I'd say there were about 30-35 people in attendance, with more women than men, about a five-to-one ratio. Our instructor, Ashley, soon welcomed us to the class and won everyone over with her enthusiastic attitude, and the announcement that she was cool with people drinking beer while she led us through the routine. Her approach to the class was it was just her inviting us in to join her as she drank beer while she practised yoga, and that life is a gift that we should all enjoy. I appreciated the commitment to work-life balance, but I would need to take more yoga classes to get the full benefits of it. I was too busy getting my body into the proper form, and worrying if my breathing was correct to get any of the mental or spiritual aspects. But by the end of the session, I was relaxed enough to enjoy some beer. Ashley then led everyone through a beer tasting, and her knowledge of beer is on par with her knowledge of yoga. The standout of the samplings offered was the Unf stout from local brewers whiprsnapr, full of dark chocolate, black cherry, and espresso flavours. With a focus on one's well being, and one's community, YOGA ON TAP was a good time for everyone, whether you come out for the yoga or for the beer.

Wintertime and Fried Dough

Back in 1979, someone at the NCC realized that in order to enjoy Ottawa's brutal winters, you needed a reason to celebrate them. Inspired by 1922's Canadian National Winter Carnival, Winterlude is one of city's biggest tourist and event draws, with features like the world famous Rideau Canal Skateway, the ice sculptures at the Crystal Garden in Confederation Park, and the Snowflake Kingdom in Gatineau's Jacques-Cartier Park. But to some, the true highlight of the festival is the opportunity to eat a BeaverTail. Paired with a hot beverage, this pastry makes being in the cold bearable for all but the more hardcore hibernators. If you're that winter adverse, you can try one of the many fried dough recipes out there that try to replicate the popular winter treat. This is one that recently caught my eye; please note that this is no substitute for the real thing.

Ingredients

120 mL warm water
80 mL warm milk
80 mL oil
5 mL vanilla
625 g self rising flour
25 g dry yeast
17 g sugar
7.5 g salt
0.35 g pinch sugar (a pinch)
2 eggs
Vegetable oil for frying
Cinnamon sugar

1. In a large mixing bowl, stir together the yeast, warm water and the pinch of sugar. Allow the mixture to stand a couple of minutes to allow yeast to swell and dissolve. Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make a soft dough.
2. Knead 5-8 minutes (by hand or with your food processor's dough hook attachment), adding flour as needed to form a firm, smooth, elastic dough. Place the dough in a greased bowl, and place the bowl in a plastic bag and seal it (the dough can be refrigerated at this point if you're not planning to use it right away). Let it rise for about 30-40 minutes.
3. Gently deflate dough (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding) by pinching off a golf ball sized piece of dough. Roll it out into an oval and let it rest, covered with a tea towel while you are preparing the remaining dough.
4. Stretch the ovals into the familiar tail shape, thinning them out and enlarging them as desired. Heat about 5 cm of oil in your vessel of choice. After a few minutes, drop a little dough in the oil. If it sizzles and browns up, then the oil is ready. Add the dough pieces to the hot oil, about 1-2 at a time. Turn once to fry until the undersides are deep brown. DO NOT WALK AWAY FROM THE STOVE as they burn quickly.
5. Lift the fried dough out with tongs and drain on paper towels. Immediately toss the tails in cinnamon sugar and shake off any excess.

The Year That Was And The Year That Will Be

As the meals and trends of 2015 have come and gone, it's time to look back at the year that was in food news, as well as what we can look forward to in 2016.

• Hot in 2015
  If the media reports I scanned are to be believed, the things that were trending in 2015 food-wise were bone broth; craft beer; anything smoked; beets; tacos; escargot; finding new and creative ways to make dishes gluten-free; rabbit; sitting at a booth in a restaurant; and food halls. I missed last year's beet craze, and I'm not sure when booth-seating wasn't cool - clearly, I need to eat out more this year.


• Food prices to continue going up
  You couldn't help but notice how much food cost at the supermarket last year, and that trend isn't going away in 2016. Because Canadians have to purchase about 81% of their fresh produce from sources outside of Canada, a head of cauliflower might be as much as $8 at the grocery store nowadays. Food prices could increase anywhere from 2% to as much as 4% this year, and according to Food Institute of the University of Guelph, the more the Canadian dollar loses traction, the price of imported foods like fruits, nuts, vegetables, processed products and grocery products will increase. Food prices in 2015 rose by 4.1% across the country, meaning the average Canadian household paid about $325 more for food than in 2014. Meat prices rose 5% last year and could go up another 4.5% this year, so expect to see more fish, lentils, and chickpeas on menus and tables this year, and the head-to-tail/stem-to-root- cooking practices to continue.
  
  
• Local restaurant closures
  Arguably, the biggest food story in Ottawa was the closing of Mello's restaurant in the Market. Everyone was caught off-guard expected the backlash from the diner's closing, mostly because no one ever thought the Ottawa institution would ever close. I never had the pleasure of eating there during either its diner heyday, or its pop-up supper club phase, and my wife considered it one of the sketchier of her after-hours haunts in the early 90s. Having gone there once for my birthday, the closing of Hy's meant more to either of us, with it closing in February of this year due to a disagreement over the cost of renewing its lease. Other restaurant closures of note in the city include Chinatown's Hung Sum and Raw Sugar Cafe, and the Denny's in South Keys.


• Favourite foodie word of the year
  
  hangry - 1.) hungry and angry at the same time; 2.) to be so hungry that it makes you angry
  
  Anyone with young children or who works long hours to meet impossible deadlines is familiar with this word and feeling; I'm amazed it took as long as it did to become mainstream.


• All-day breakfast at McDonald's
  It took me by surprise to see how many people got excited about hearing Mickey D's plan to serve the most important meal of the day twenty-four hours a day. When you consider how much of the breakfast market McDonald's has (they comprised one-third of all fast-food breakfast sales in 2012), it makes sense to extend breakfast past 10:30 in the morning. Let's hope this plan starts here in Canada in 2016 so that no one will ever know the indignity of just missing out on an Egg McMuffin ever again.


• Food companies to cater to millennials
  With their numbers reaching 80 million in America alone, representing about a fourth of the entire population, and $200 billion in annual buying power, it seems that if you weren't born between 1982 and 2004, your opinion about food and dining doesn't matter. But before you start complaining about how they need to stay off your lawn, you can thank these youngsters for things like the loungability and relaxed atmosphere at restaurants; the on-going fascination with sriracha and kale; and customizable menu options at fast-food places.


• Hot in 2016?
  The experts on Pinterest predict beer cocktails; snacking from Bento boxes; DIY artisan olive oils; avocado oil; homebrewing; and distilling your own liquor will be what everyone will be doing this year, along with pour-over coffee (who has time for that?); gourmet spins on traditional cultural cuisines; enjoying more vegetables; and choosing savoury or sweet desserts. I myself predict more choices on the edible marijuana scene as the Liberal government rolls out its weed legalization plans, and more of a spotlight on local cuisine as we march towards Canada's 150th-anniversary celebrations; get those food truck applications ready.

Throwback Thursday: Original Al's Steak House Creamy Garlic Dressing

After coming back from a trip to Montreal in 1967, Al Saikali decided Ottawa needed a steakhouse on par with those he saw in Quebec. Later that year in Bells Corners, he opened Al's Steak House in a building that's been around since the 19th century, and though it is now based on Elgin St., Al's has been satisfying their customers for more than 40 years. A friend of mine posted a link to what someone is claiming to be Al's creamy garlic dressing recipe, given to them by Al himself. You may take that with an appropriately sized grain of salt if you want, but for garlic lovers, this recipe looks legit enough to at least give it a try.


Ingredients

1 large egg white
160 mL salad oil (canola or any plain cooking oil)
60 mL white vinegar or red wine vinegar
3.2 to 4.25 g pure garlic powder
2.125 g dry mustard
dried parsley for colour

1. Beat the egg white well in a small bowl with a hand whip until the egg gets frothy and foamy. (Don't worry if it gets like a meringue, it just makes it thicker and creamy, and doesn't hurt the flavour in any way.)
2. Gradually drizzle the salad oil while beating the egg white in until it resembles a light white mayonnaise like texture. Stir in the vinegar, garlic powder, and dry mustard.
3. Cover well and refrigerate immediately. It will keep for a week or more in the fridge as the vinegar stops the egg from spoiling. Serve in a jug for pouring or a dish with a big spoon. Let people salt and pepper to their own taste.