HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Canadian Cuisine. Show all posts
Showing posts with label Canadian Cuisine. Show all posts

Monday, June 16, 2014

Short Ribs in a Cinnamon and Red Wine Sauce: An East Indian take on a North American Classic


           
          This was one of the first posts I published back in 2010 when I started to blog.  Because my readership was nowhere near what it is now, I should not have been as surprised as I was to see that it never really attracted a big audience. That struck me as a shame because it is a spectacularly interesting take by a master of Indian cooking who invented one of the most unique cooking styles anywhere--a fusion between Indian inflected spices and great Canadian ingredients--in this case the country's phenomenal grass fed beef.  As to its seasonality, I say it would be as good in July as it would be in January.  After all, it's a variation on that summer staple--Ribs.  What makes it a particularly attractive take on Ribs is that it doesn't require firing up a grill.  Instead it cooks away in the oven for hours.   So here, a reprise of something awfully good that I hope will get the attention it deserves.
          If you’ve had any luck in life, you’ve had the good fortune to visit Vancouver, British Columbia. It’s a city that’s got it all. They say in winter you can sail and ski on the same day. Surrounded by water and a little over an hour from the slopes at Whistler, that sounds highly possible. Yes, it has that Pacific Northwest climate with a few more rainy days than I’d find ideal, but it’s blessedly warmer than the rest of Canada in winter and temperate all summer. And Vancouver is a foodie’s delight. In fact, Mimi Sheraton thinks the best Asian cuisine in North America is found there. I’d add that the best South Asian food in Vancouver is served at Vij’s, Vikram VijDescription: http://www.assoc-amazon.com/e/ir?t=52246-20&l=btl&camp=213689&creative=392969&o=1&a=1553651847’s no reservation restaurant at 1480 West 11th Street in the South Granville area of the city. And I wouldn’t be alone. The New York Times called Vij’s “Easily among the finest Indian restaurants in the world.” 

Thursday, February 27, 2014

Salute to Canada! Chuck Hughes' Duck Breasts with Red Wine Sauce on a bed of Duck-Fat Fried Fingerlings and Mushrooms

        

         As most of my readers know, I am Canadian by birth and mighty proud of it.  I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics.  This would be quite a feat no matter what country achieved it.  But to put it in context, Canada, a country of 35,000,000 people came in third in the medal count after Russia with 143,000,000 and these United States with a population of 317,000,000.    It was something I wanted to celebrate. So as Andrew headed off the morning the Canadian Women’s Hockey team won Gold, I told him to prepare for a Canadian dinner. 

Friday, March 9, 2012

From Montreal’s Joe Beef: A recipe for four hour Lamb for two With Condimint


Jennifer May's Photo of the Dish
My rendition of the dish 
         There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”.  It was one of those marvels that appealed to lazy cooks as it involved very little work—just cutting up tomatoes, onions, garlic and rosemary and making some elementary rub for the lamb itself.  Of course the thing fell apart the minute it finally emerged from the oven and everyone swooned over the garlic-y sweetness.  As it turns out, the lamb didn’t necessarily need all that time in the oven and the extreme greyness of the meat didn’t contribute much to the aesthetics of the dish. So one Sunday, when I came across a beautiful shot of a crispy brown piece of lamb encircled by bright green peas of two varieties, a few artichoke hearts and what appeared to be green onions, I was hooked.  It didn’t hurt that this recipe was found in “The Art of Living According to Joe Beef: A Cookbook of sorts” (Ten Speed Press 2011).  The cookbook has brought Montreal’s famous Joe Beef restaurant even more fame.  I should imagine you will soon have to sell your first born to get a table. Or you can just buy the book and cook from it yourself.