In our recent conversation I asked Chef Lynn Crawford about the two tattoos in the center of her palms. "Why does everyone want to know about my tattoos!?" she says with an undertone of exasperation, but she is kind and indulges me. Forgive the question Chef but we, your people, want to know more about you - and your hands.
Get ready Ottawa, Chef Lynn Crawford, chef and owner of Ruby Watchco in Toronto, and celebrity chef on the Food Network’s Pitchin’ In and Restaurant Makeover, is cooking for you next Friday night and kicking off Winterlude... From Farm To Table. Part One of our rare conversation with Chef Crawford.
How to warm up on a cold winter night, just wrap yourself around a big pot of Texas-Style Chili. Rather than using ground meat and sauteing, we use a blade roast and slowly braise it until it's pull-apart tender for big, beefy texture and big chili flavour.
In Thailand Black Rice Pudding is often served for breakfast, afternoon tea and dessert. A rice and coconut custard, baked in the oven and served plain or with coconut ice cream, it's nutty, smooth and creamy and delicious warm or cold.
Among the things I find interesting about the culture of cuisine is the underlying symbolism behind food and no where is that more relevant than in Asia. Some call it superstition and cast it aside but I have long enjoyed the interpretation it brings to the kitchen, the table and the daily practice of feeding ones self; body, mind and spirit.
A brief follow up to last week's Beginners Guide to Caviar and Chef B's list of do's and dont's. As promised, the recipe for French Blinis, the small yeast risen pancakes served with caviar. I mean, of course dahhhhhling, toast points are sooooo last year.
With Chinese New Year just around the corner, it was time for a family outing to the local T&T Supermarket for authentic Asian ingredients and an infusion of new ideas for the Gypsy Kitchen. Decked out in it's new year finery, with colorful lanterns hanging overhead, T & T…
Often we try things without the benefit of good advice and then wonder why we're so underwhelmed. That is the experience many first timers have with caviar then they stand there saying "what's the big deal?" Consider this your personal guide to caviar with Chef Benoit Gelinotte's Caviar Do's and Dont's or, as I like to call it; The Gospel of Caviar According to Chef B So you can get it right the first time (or the next time).
We are champagne pigs, anything that sparkles and fizzes gets play with us. Some are hits and some are misses; the Perles roses Cuvée Antonia Naveran 2008, was a big holiday hit this season.
We mistakenly took the De Bortoli Deen Vat 10 Pinot Noir 2008 to a mixer with folks we didn't know. A decision we immediately regretted.
Move over orange juice, champagne has a new brunch companion for a snazzy, light brunch cocktail. I give you the Pomosa, champagne pomegranate cocktail. For your next special occasion; think pomegranate.