I spy with my little eye asparagi

Posted on Tuesday 8 April 2014

pizza
Vegan pizza with roasted chestnuts, brussels sprouts and asparagus, topped with dots of that white sauce made from roux of butter and flour with dried rosemary mixed in, wetted by unsweetened almond milk.

12:12 pm
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Barley Mow

Posted on Monday 7 April 2014

I suppose there are many Barley Mows around. This one is in Almonte.
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Their vegetarian burger looks like a colossus. Those are breaded onion strands as a topping hanging out.

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Their mac & cheese was pretty saucy and decent with a crisp breading up there.

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Their garlic bread sticks were okay but their salad might have been the winner of it all. I didn’t do it justice with the photo tho. Sorry, Mr. Salad.

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I got distracted by the chandelier and tin roof. All beer mugs eins as light fixtures. Every direction was something kind of strange. Walls made from branches mushed into concrete and varnished. Windows looking out over a dam. A lot to see.

12:07 pm
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Exquisite on a Plate

Posted on Friday 4 April 2014

with portabella & truffle filling
Exquisite. I have been craving black truffle oil and President’s choice made this egg pasta with portabella and truffle. It’s an 9 minute meal from fridge to plate. While the water comes to a boil, ends off the beans. They’re in the pot 4 minutes then layer the pasta for another 3-4. While those are underway, tear fresh basil, chop cucumber, tomato and avocado. Sprinkle with black pepper. Drizzle pasta with olive oil. The avocado’s eggy flavour is balanced by the acid of the tomato. That chimes off the mushroom and truffle pasta. Lots of contrasts in textures, temperatures, colours and flavours.

12:13 pm
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Better Bitter Melon Hurry Curry

Posted on Thursday 3 April 2014

bitter melon
What to do with bitter melon? Ambitious Chef’s ampalaya was a start. I did the prep of seeding it but soaked it in salt and vinegar for a day then boiled it for 3-4 minutes in a lot of water to get the most extreme of bitterness out.

bitter melon curry
Being a bit of a softie for bitter, I only used one melon for 4 servings and only added the melon at the end. Served over brown rice with a few red lentils sprinkled in.

Cooked for 20-30 minutes:

1 tablespoons oil
5 cloves garlic, chopped
2 small brown onion, diced
1 small carrot, diced
1 tomato, diced
glugs of tomato juice
cup of water
pinch American saffron
1 tbs curry
1 tsp turmeric
pinch pepper
1 cups bitter melon

bitter melon curry
It worked pretty well. The carrots brought sweetness. Could have made it hotter.

nuts
Some toasted nuts to finish.

12:20 pm
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Vegetarian Sushi

Posted on Wednesday 2 April 2014

vegetarian sushi
Starting April with a fresh taste. It’s been a long time since we had vegetarian sushi. It popped out at me down on Albert St. Cucumber and carrot wrapped in seaweed and sticky rice with some wasabi excitement. Fresh bagels from Kettleman’s with melting butter.

12:18 pm
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Pho Sure

Posted on Wednesday 2 April 2014

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We had a mess of leftover broth the last time we made pho so I popped into the freezer. I then made some fresh contents based on Shelly’s Picture Cookbook. Our mint is dearly departed and grey so substituted dried basil and dried parsley to the broth and relied on the fresh basil leaves for the fresh punch. And the usual suspects of broccoli, sprouts, bok choy, firm cubed tofu, and carrots and onions cooked in the broth. We had no ground cloves left and I realized that as hard as they become when boiled or baked, whole cloves, anise seeds and juniper berries are spices that smash to a powder very quickly in a mortar and pestle.

11:57 am
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Hot Look from a Wink of Black-Eyed Peas

Posted on Tuesday 1 April 2014

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Why is it that I tolerate buying canned beans? Then I have to commit to 500 g or whatever. It’s expensive compared to dried bean is apt to take up the taste of can. Most stores don’t seem to even carry lentils let alone a variety of dried beans but Loblaws had black eyed peas so we got a bag and soaked overnight.

Now what? Post-Punk Kitchen Black Eyed Peas with Collard Greens gave ideas.

A nest of arugula, orzo mixed with roasted chestnuts. On top a sauce based on that recipe.

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Mine went more like this:

drips of olive oil
2 small yellow onion, chopped
1 jalapeno, seeded and thinly sliced
1 tablespoon or so fresh minced ginger
5 cloves garlic, chopped
1 1/2 to 2 tablespoons curry powder
1/2 teaspoon garam masala
1 cup vegetable bouillon broth
glug of tomato juice
what eddoes we had (3), boiled
a large sweet potato, boiled, cut into sections
1 package frozen spinach
2 1″ square chunks of coconut cream
cup or so almond milk

It turned out quite nicely. Super hot. Good flavours.

11:49 am
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