Il y a quelques semaines, je suis allé camper au parc provincial Pinery, à Grand Bend. Pendant mon court séjour à proximité des berges du lac Huron, je me suis lancé un défi: celui de cuisiner, uniquement à l’aide du feu de camp.
It has been so long. Feels a little strange to be posting – especially after such a long hiatus (4 months!). A new year means new beginnings. Time to start fresh and rekindle with the joy of blogging again.
At the beginning of last year, I had a semi decent run for a couple of months. Then, things obviously slowed down quite a bit. Procrastination may have got the better of me. Can’t blame anyone but myself for that. continue reading
Putting the Texas rub to the test with beef brisket.
The Merriam-Webster dictionary defines the word “gusto” as “vitality marked by an abundance of vigor and enthusiasm”. That’s essentially how I go about things in the kitchen. It’s that very blend of excitement and a touch of suspense that makes cooking so much fun.
Recently, I was able to bring a little extra gusto in the kitchen… quite literally! My partner offered me an assortment of chillies and barbeque rubs from Gusto Spice over the holidays. continue reading
Tasting the Past: uncovering old-school recipes. Photo: Eric Rados.
Over Christmas, I received one of the most thoughtful gifts. Well aware of my desire to blog more consistently, my partner offered me a gift in which I am sure to find a great deal of inspiration. He offered me a wooden box filled with old-school recipes.
This 4×6” wooden box is like a culinary treasure chest. From Ruth’s rhubarb coffee cake to Edna’s Russian chow mein, reading each carefully hand-written recipe or clipping is like taking a trip back in time. I intend on sharing this journey right here with you. Once a week, I’ll be tackling a recipe from this mysterious vintage box. I’ve decided to call this endeavour “Tasting the Past”.
I’m looking forward to taking on this culinary challenge, one recipe card at a time. Let’s see how it goes!
This 4×6″ wooden box is rich in recipes. Photo: Eric Rados.
I recently discovered The Simple Things magazine thanks to my partner. This british lifestyle publication is thoroughly an enjoyable read from cover to cover. Each edition is divided in three parts: dawn, day and dusk and presents various recipes, shops destinations and people. Their philosophy is simple. “It’s about slowing down, enjoying what you have, making the most of where you live, enjoying the company of friends and family, and making simple food for friendly gatherings.”
I stumbled upon French-Canadian chef, Serge Dansereau’s baked eggs in crusty bread recipe in issue 02. I knew right away that this would come in handy; especially with my family over for the holidays. These baked eggs in crusty bread make for an elegant presentation. Served up with a tasty sweet potato hash and breakfast sausages made for a delicious Christmas morning brunch.
2 eggs per roll
Crusty bread rolls
Salt and pepper to taste
Fresh herbs of your choice
Preheat the oven at 350°F.
Cut the tops off the buns and scoop out most of the soft bread. Brush the inside with butter.
Set rolls in baking tray and crack in 2 eggs in each roll.
Season with salt, pepper and fresh herbs of your choice. For this meal, I used fresh chives. Place a bit of butter of butter over the eggs to prevent them from burning.
Bake in oven for 15 to 20 minutes or until the egg whites are firm.
You can also add sautéed, mushrooms, spinach or slices of ham and cheese at the bottom of the roll for additional flavour.
Christmas morning brunch: baked eggs in crusty bread served with sweet potato has and breakfast sausage.
The holiday season has prompted me to rediscover the cookbooks we have at home. My quest for the perfect soup recipe brought me to the Moosewood Cookbook. Published in 1977, this book presents an adaptation of the recipes originally served at the Moosewood Restaurant in Ithaca, New York. The group of people who founded this vegetarian inspired restaurant brought together various recipes from their personal culinary heritage.
I decided to adapt Moosewood’s Curried Squash and Mushroom Soup. In this case, I simply opted to not add sautéed mushrooms and chopped toasted almonds to the soup. I also decided to roast my garlic.
The Moosewood Cookbook.
Note: since the soup was prepared before the big day, the photo of the finished product does not exactly reflect how it was served.
2 medium acorn squash
1-½ cups of water or chicken or vegetable stock
1 cup of orange juice
2 Tbs. of butter
½ cup of chopped onion
1 or 2 chopped leek
1 clove of crushed garlic
½ tsp. of ground cumin
½ tsp. of coriander
½ tsp. of cinnamon
¾ tsp. of ground ginger
¼ tsp. of dry mustard
1-¼ tsp. of salt
Cayenne pepper to taste
Half the squash and bake face down in an oiled pan for 30 minutes at 375 °F.
Cool and scoop out the insides and place in a large stockpot with broth of choice. Add-in spices salt and pepper. Let simmer.
In a large frying pan, sauté onions and leeks. Combine to the squash mixture and simmer. After about 30 minutes of simmering, purée squash mixture using a blender or hand blender.
Serve topped with a bit of cream, chives or thyme. I also added some Terra vegetable Sticks for just a bit of crunch.