4 posts tagged with “cookery”

  • How to preserve herbs like you and basil are BFFs

    I originally wrote this post for Niagara Life magazine.

    Most herbs would agree — I am probably their worst enemy, alongside a lawn mower.

    Save for chives and lavender, I struggle to grow herbs in my garden. The heaps I get in my weekly vegetable baskets from a local farmer are really just flavourful races against time to use them up before they disintegrate into brown liquid in my fridge. Oh, the guilt that comes with wasting them. But how much dill, parsley and thyme can one human possibly eat in a sitting?

    The antidote to my careless ways was to get smart with my sage and be more thoughtful with my tarragon. I’ve started preserving herbs to use when the garden is another summer memory, and to spare having to dart out, last minute, to the grocery store to buy a clam shell of coriander from far-off places.

    Here are three simple ways to alleviate guilt, save time, and preserve that bounty of parsley, those mounds of mint and loads of lavender:

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    Category In the Garden, Recipes

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  • How to smoke food like you’re hot stuff

    This story originally appeared in Niagara Life Magazine.

    Kudos to Homo erectus for some huge accomplishments during his time on Earth a million-plus years ago. Walking upright was certainly impressive. But how about that ability to control and cook with fire? To this day, food and flames remain soul mates, their smoky smell triggering hunger in nearly every biped.

    Omnivore or vegetarian, it’s tough to deny the appeal of smoked food. Good thing we can get our fix at home with the right tools and techniques.

    We caught up with Chef Nathan Young  from In the Smoke Cookery and Catering to teach us the dos and don’ts of smoking food at home. Spoiler alert: it’s easy and you won’t need to give up the farm for a fix of pulled pork or smoked vegetables.

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    Category Recipes

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  • How to poach an egg to make Anthony Bourdain swoon

    This post was originally published in Niagara Life Magazine

    Anthony Bourdain once said you can tell someone’s aptitude in a kitchen by how he cooks an egg. That might leave you reconsidering that frittata the next time the brash celebrity chef comes for dinner but truth is, once you master the egg, you master much in the kitchen.

    Like anything, though, there are countless opinions on how to do it. Take the poached egg. Do you use vinegar in the cooking water? What about salt? Should you stir the cooking water while adding the egg? Suddenly breakfast is a PhD thesis. Good thing we’ve cracked the code on the perfect poach. All of the above work, just in different, nuanced ways.

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    Category Recipes

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  • Meet Les Marmitons Niagara, the kings of cookery

    My column, Eating Niagara, runs every second Wednesday in the St. Catharines Standard, Niagara Falls Review and Welland Tribune.

    There are few people who can carry a dinner conversation about sous-vide cooking. But Ross Macfarlane and his fellow members of Les Marmitons Niagara are aces at it.

    It’s what you’d expect from a group of men who gather once a month to cook a gourmet meal in the kitchen at Niagara College’s Benchmark restaurant, and under the direction of some of Niagara’s top culinary talent.

    Although they can’t agree on the merit of slow-cooking steak in a water bath —Macfarlane holds fast to cooking meat on his Big Green Egg grill — all differences are set aside in the kitchen in the name of learning the art and science of cookery, and eating each lesson afterward.

    In the process, they disprove the adage that too many cooks spoil the broth. If anything, having 20-plus men chopping, roasting, grilling or boiling makes that broth, and what would otherwise be another Monday night, more delectable.

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    Category Food Finds

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