Ever want to learn how to make jam? Now's your chance. This Friday, Aug. 1st, from 11am-1pm I'm teaching my Canning 101 class. We'll be cooking down the organic Quebec blueberries I picked last week with just enough sugar and lemon juice to reduce into sweet, gel-ed … [Read more...] about Canning Class This Friday in Montreal: Homemade Organic Blueberry Jam
Canning and Preserves
British Marmalade Throwdown: Good Food Channel vs. The Guardian (Homemade Orange Marmalade and Caramelized Orange Syrup)
If you want to make syrup or a very sugary, caramelized jelly, make this recipe from Good Food Channel. If you want a really great, bright, citrus-y marmalade, use this recipe. After extensive marmalade research and the realization that I didn't have a cheesecloth or muslin bag … [Read more...] about British Marmalade Throwdown: Good Food Channel vs. The Guardian (Homemade Orange Marmalade and Caramelized Orange Syrup)
Japanese Kentucky “Fried” Chicken
This was by far the crowd favourite at the annual Christmas party. Turns out that KFC is a traditional Christmastime treat in Japan, so I reinvented it for the "International Christmas" menu. If you have time, marinate the chicken overnight instead of 10 minutes beforehand and … [Read more...] about Japanese Kentucky “Fried” Chicken
How to Make a Smorgasbord
Gravlax, cheese, cucumber, sweet mustard, pickles, boiled beets, and rye bread - check. Reindeer? Yeah, I couldn't find any of that, but I did find some French Rosette de Lyon sausage that worked alright. And I threw in some Dijon while I was busy being so French. Lutefisk? … [Read more...] about How to Make a Smorgasbord
“Heinz on Crack” Homemade Sweet and Spicy Ketchup for Fine Dining Lovers
My most recent publication is the last of my canning series over at Fine Dining Lovers. In this final installment I break out the big guns: my bestselling "Heinz on Crack," a sweet and spicy tomato ketchup that should not be restricted to hamburgers. Tourtière, shepherd's pie, … [Read more...] about “Heinz on Crack” Homemade Sweet and Spicy Ketchup for Fine Dining Lovers
Sweet Sesame Eggplant and Chicken Salad Bowl
This is what you should do with leftover turkey or chicken. Always. It's a variation on Karen Solomon's Korean spinach recipe. She's the author extraordinaire of Asian Pickles Korea, a book every exotic flavour-loving pickler should have. She calls herself a "culinary tinkerer," … [Read more...] about Sweet Sesame Eggplant and Chicken Salad Bowl
Indian-Spiced Sauerkraut
Cabbage. Salt. Mix. Done. I love sauerkraut. And in winter it's even simpler because I just put the jars outside and let them ferment slowly. They don't get rushed through the process like they do in summer while sitting on my counter. And the whole house doesn't smell like … [Read more...] about Indian-Spiced Sauerkraut
Foraging Sumac, and a Recipe for a Middle Eastern Eggplant Pickle
Last year I got a cookbook for Christmas. This in itself is not a strange occurrence. What made this gift a little different was that it was a cookbook about foraging food: wild greens, weeds, bushes, berries, mushrooms. Back to my gatherer roots and all... I've only ever been … [Read more...] about Foraging Sumac, and a Recipe for a Middle Eastern Eggplant Pickle
Gingerbread Jam
There's something about freshly toasted and ground cinnamon and cloves that makes everyone close their eyes and inhale slowly. I wrote this recipe for FineDiningLovers. But here are the rest of the pictures. If only smell worked through the computer. If only you had … [Read more...] about Gingerbread Jam
3 Days for Fermented Sriracha (and Chinese chili paste with sesame oil)
Raw foodists will scoff at fermenting and then boiling this hot sauce. Why go to all the trouble creating that healthy bacteria if you're just going to kill it and drown it in vinegar? Well, raw foodists, I do it because the recipe says so, and in a pickling or fermentation … [Read more...] about 3 Days for Fermented Sriracha (and Chinese chili paste with sesame oil)