Tip #37 from my grandmother's kitchen - how to soften brown sugar when it's become a hard, unusable mass. The brown sugar is neglected for a little while, we lift the lid and it's hard as a rock. All it needs is a bit of moisture to bring back that soft, scoop-able freshness.
Cookies for breakfast? Relax Mom, they're vegan, wheat-free, low sugar, low fat, Granola Breakfast Cookies. But nobody needs to know they're healthy!
The Naughty Girl Handbook states: When your girlfriend orders a fru-fru drink, you have to have one too. Her Cosmopolitan, easy on the cranberry, was matched by my Pink Lady, straight up. It just doesn't get any more chick-flicky than that. The Pink Lady is a cocktail for the femme fatal in you, complete with kitten heels and pearls.
Dragged the chef in my life on a food recognizance mission in Ottawa's Hindonburg neighbourhood. Target: Art is In Bakery's wearhouse kitchen/retail outlet, or as I like to call it Club Bread, where old world bread meets new world hip, the only thing missing is the doorman.
Braised Pork Belly, Roasted Beets & Parsnip Mash a late winter's meal, low and slow and comforting, because slow food is good food. As the last of the winter storms blew though; I dug to the back for the freezer for a succulent price of pork belly to be the star of a cold weather menu. Could be the last of the season, it sure looks like spring, Baby!
In celebration of St. Patrick's Day, a little taste of Ireland, straight from the rugged western shores and the storied medieval Ashford Castle, Chef Stefan Matz' Char Grilled Scallops with Bacon and Sweet Potato Lemon Thyme Champ. Comfort and complexity.
Ashford Castle, located on Ireland's west coast has a history that stretches back as far as 1228, once owned by the Guinness family, it's now one of Ireland's leading Five Star Hotels and gourmet destinations. At the helm of the Castle's kitchens is Head Chef Stefan Matz: widely considered one of Ireland's top chefs, Chef Matz shares with us his thoughts on Irish Cuisine in the 21st century, and his passion for the produce of the Emerald Isle.
Time for a new edition of Food Gypsy CSI (Corinna's Secret Ingredient) and a look at an expensive little addiction: Truffles. Truffles aren't a big secret, they've been enjoyed by lovers of fungus for thousands of years, prized for their earthy flavour and musky scent. Sharing a few secrets from our kitchen that keep us in truffles --- without breaking the bank.
Apothic Red, 2008 Wine Makers Blend from California and a great pick for a party because it pairs so easily and sells at at a price point under $20. Of course, I bought it for the label (it's embossed and everything). Our wine pick of the month for February.
The recently expanded Red Apron, is among my favourite food outlets in Ottawa's downtown core. Selling their own brand of sophisticated comfort food for pick-up or delivery, Jennifer Heagle and business partner Jo-Ann Laverty have created a business model that is at once simple and sophisticated. Good food, reasonably priced and ready to serve.