Cooking Tips & Techniques. Chef Inspiration.
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.
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).
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?
The long lost installment of our Real Life. Real Butter. Series. Part IV; Work Experience Student Firoz Thanawalla in conversation with Food Gypsy - behind the scenes at Le Cordon Bleu Ottawa, the Production Kitchen.
Critics can say what they like about the rise in status of the food industry in our society, to my mind it has given voice to some of the most dangerous people on the planet; chefs, cooks and farmers. They’ve turned us on to new tastes, brought us back into the kitchen, championed Slow Food and local produce. Many have been sounding a call to action, blocking GMO seeds, refusing to serve endangered species and going head-to-head with corporate backed policy makers. I plant a garden.
Who says Thanksgiving has to be all about turkey? It’s your Thanksgiving, make your own rules (you rebel you). What says Fall Feast in your kitchen? You’re not bound by convention, you're a freethinker. (But, just in case we've got you covered on that whole How To Cook a Turkey thing.)
As technology reaches deeper into our lives and processed everything threatens to consume us, we seek comfort in the simplicity of what once was. Is it any wonder that the Cameron Family’s most treasured possession is Gertrude Cameron’s family recipe book, lovingly referred to as “The Gospel of Gert”.
The Wellington Gastropub has been on my list for a number of reasons a) I love a good pub and b) I love a good pub with food that is something beyond your standard burgers/chicken wings fare. It proved to be a warm Wellie welcome.
Mild mannered Natasha LeBlanc; Chef by day, Bacon Girl by night. Fighting crimes against bacon everywhere. Now that's my kind of superhero (complete with bacon tattoo).