from Canada’s Food Island Total time: 20 minutes 4-6 servings Ingredients 2 lbs mussels, rinsed and debearded 2 lbs soft shell clams, rinsed ½ cup diced celery Celery salt 1 cup Clamato juice 1 tsp Worcestershire sauce 1 tsp Tabasco sauce Lime wedges, for serving Directions: Place mussels, clams and celery into a large pot. […]
Caesar-Style Steamed Mussels + Soft Shell Clams Read More »
Since we’re reviewing a cookbook from Ottawa, I thought it would be fun to highlight the work of an author that sets his Angus series in the political capital. Along with the series, Terry has released some wonderful stand-alone novels as well. We first hear of Daniel and his Scottish political side-kick Angus in The
from Terry Fallis Here’s a family recipe from my sister-in-law for potato salad. It’s become a staple summer dish for us for many years now. Ingredients: ½ cup sugar 1 Tbsp flour 1 tsp Dijon mustard 1 Tbsp salt 2 eggs, slightly beaten 2/3 cup vinegar 2 Tbsp water 6 large potatoes, peeled & diced
Michelle’s Potato Salad Read More »
This week we meet Chef Joe Thottungal, author of Coconut Lagoon and owner of Thali and Coconut Lagoon restaurants in Ottawa. Both the restaurants and cookbook celebrate Joe’s culinary delights from the southern Indian region of Kerala, his home and native land. Bringing this love of his country to Canada, you know the dishes in
Coconut Lagoon: Recipes from a South Indian Kitchen Read More »
from Coconut Lagoon Kakkan means “chili-based” but this dish isn’t super fiery, as one might think. The dominating spice, Kashmiri chili powder, is quite mild and used more for color and fragrance than fire. These are fantastic appetizers at a dinner party. Once marinated, the shrimp cook up in an instant. Ingredients 12 medium shrimp, peeled
Coconut Lagoon by Joe Thottungal, is a collection of 80 easy-to-make recipes designed for home cooks. The cookbook features authentic regional dishes such as mango pickle, dosa, Malabar parathas, biryani, Thrissur-style fish, and banana fritters, as well as more widely known Indian recipes that are loved around the world, such as chai, butter chicken, and poori.
Adam Coryell is your average high-school student—well, except for that he is good—very good, in fact—at golf. Even though he’d never even picked up a golf club. Almost instantly, and with his coach, hard-nosed Bobbie Davenport by his side, Adam and his new-found talent skyrocket to a prodigy-level stardom. But here’s the catch: Adam doesn’t
This summer at Canadian Cookbooks, we’re exploring culinary travel throughout our great country. Alberta is a must on any foodie’s list to discover local and regional cuisine. And what easier way to do that but to tuck this book under your arm and use the experts’ knowledge of their province: Karen Anderson and Matilde Sanchez-Turri.
Food Artisans of Alberta Read More »
from Food Artisans of Alberta An instant-read thermometer guarantees you’ll get this right. And, when using the cedar plank, you may need to turn it half-way through cooking so that the roast cooks evenly. Time: 3 hours (including resting before and after cooking) Yield: 8 servings Ingredients: For the roast: 1-5 lbs prime rib roast
Cedar-Planked Prime Rib Roast of Alberta Beef Read More »
When thinking of an epicenter of Indian cuisine, Calgary is not one of the places that immediately springs to mind. And that’s too bad, because according to Trip Advisor there are 131 East Indian/South Asian restaurants in that city. And who would know this better than Alberta’s Food Tour operator and co-author of A Spicy
