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…
Known in Ottawa as THE maritime-hillbilly, loud and rowdy, tiny postage-stamp-sized place with the morals of a sailor and the ethics of a librarian; The Whalesbone Oyster House is a downtown haven for seafood lovers, with a heart. All Canadian, sustainably sourced, Ocean Wise, and the venue of choice for a little surprise...
A little something interesting for Valentine's Day with our Up Your Skirt Dessert; a reconstructed creme brulee, strawberry carpaccio, a dash of chocolate and a pair of edible gams. What? You were expecting cupcakes?!
Chef Lynn Crawford's Pitchin' In, 100 Great Recipes From Simple Ingredients, is a refreshingly, simple take on food that is at once personal, conversational and very well informed. A must have cookbook for the home cook that wants to push their skills in the kitchen.
My version of a perfect Sunday: a hike in the great outdoors followed by a basket of wings at the Chelsea Pub in Old Chelsea, Quebec. This weekend we happened upon a little surprise, seems there are big changes brewing at this little historic landmark in the heart of charming Chelsea.
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.
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.
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).
Once upon a time, a nice boy from Quebec, went shopping for a barbecue (went way over budget) and came home with a the Kamado Cooker. That was ten years and 20+ grills ago, now Michael Shannon (aka: The Grateful Griller) drags heavy, dome shaped grills to your house for a full party experience so you don't have to. (But if he has anything to say about it... you will!) So what would this uber griller suggest for the grilling obsessed this Christmas?
Lovely Lemon Beignets and sassy sandwiches, Chez Edgar is a little gem in Gatineau, Quebec. The kitchen consumes most of the square footage, with eleven inside covers and seating for ten on the patio, it’s easy to see why take-out is a must. It’s tight and homey, kind of quirky and immediately appealing. Much like the food.
A Canadian original since 1976, BeaverTails got their start in our nation's capital, Ottawa, Ontario and are now served in three countries; Canada, the USA and Sudia Arabia. Heck, thery're so big they've got a Wikipedia page, even President Obama's enjoyed a BeaverTail. So how is it that this fried dough pastry has eluded this Canadian gal?