Fabulous Falafel

 

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Anyone who is vegetarian, or has “gone vegetarian” for a while has likely had a falafel or two. And depending on what you add to the falafel, they are vegan as well as vegetarian! Falafel is the fried patty made from ground chickpeas, fava or other broad bean; the smushed beans are most often mixed with onion, garlic and spices and either deep-fried or pan-fried until they are crispy on the outside and still lovely, moist and soft on the inside. Continue »

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  • 1446662411_cedar falafel mix

    you can opt for store-bought...


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    ...or make it at home


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    ready for frying


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    or squash them a little and pan-fry them!




Spiced Challah for Rosh Hashanah

 

photo-and bread-by Deborah Reid

photo-and bread-by Deborah Reid

 

This year, Rosh Hashanah, the Jewish New Year starts at dusk on Sunday, October 2nd and ends at dusk on Tuesday the fourth. We love any holiday that celebrates with a big feast, and Rosh Hashanah featuring tables covered with chopped liver, bagels and smoked salmon and cream cheese, braised beef brisket, and apples and honey served with fresh baked challah is certainly no exception. Recently our friend, Toronto chef and writer Deborah Reid  told us about an amazing recipe for a spiced challah bread by American writer Charlotte Druckman, author of “Stir, Sizzle, Bake”a cookbook that celebrates baking in a cast iron skillet. Regular readers of this site are aware that we are slightly obsessed with cast iron skillet cooking  so we were instantly intrigued by this recipe, especially after seeing the photos of said challah that Deborah had made! Continue »



Chow down on Chowder

 

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Soups and stews are two of our favourite ways to make a one pot meal; the protein, vegetables, fats and carbohydrates all cook together in one pot, melding complimenting flavours and textures and pretty much resulting in a complete, delicious and healthy meal. And at the heart of a good soup or stew is the stock, be it meat, fish or vegetable; a good stock is full of nutients and provides the base for your one-pot meal. When it comes to making a stock for a chowder or fish soup, we like to keep it simple; whenever we have a feed of lobster we freeze the shells, heads and tails and antennae, and when we have shrimp we peel the shell and freeze them along with the heads. When we have enough, in it all goes into the stock pot along with the usual mirepoix, resulting in a flavourful stock perfect for the next batch of fish soup or chowder.

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Kaffir Lime leaves

 

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If you are a fan of Thai or Indonesian cuisine, no doubt you are familiar with the fragrant, lemon-lime perfume of the Kaffir lime leaf. Also known as the makrut lime, the shiny, deep green leaves, similar in size to bay leaves, but distinguished by a unique, hourglass shape, add a distinctive, South Asian flavour and appeal to soups, stews, curries and even desserts. And once you get used to cooking with them, you just may find yourself going out of your way to use them at every opportunity. Continue »



Happy Fall!

Wildflowers blooming like crazy on a curbside hellstrip.

Wildflowers blooming like crazy on a curbside hellstrip.

It’s the fall solstice, with the day and night having exactly the same number of hours. Also known as the Equinox, it’s all longer nights from here on in, but the process is gradual, and there are many more days for fitting in some important gardening.

Yes, it’s technically the end of summer, but who’s counting? For gardeners, fall is a great season for getting things done. Digging new beds, planting bulbs, planting new perennials, shrubs,trees, clean-up and raking are all waiting to be done. And, let’s face it, doing all these things in cooler weather is a blessing. So don’t put away those tools yet.