I was hankering for some freshly baked pizza a few weeks back, so after picking up some fresh pizza dough balls from the Italian Market (available every Friday and Saturday morning - frozen ones easily defrost overnight in the fridge if they run out of the fresh stuff), I made a quick batch of scratch roasted tomato sauce to use on making pizzas on the weekend for brunch!Monday, 2 March 2015
Super fast and easy scratch roasted tomato sauce recipe and roasted garlic recipe the, perfect for pizzas, pastas...
I was hankering for some freshly baked pizza a few weeks back, so after picking up some fresh pizza dough balls from the Italian Market (available every Friday and Saturday morning - frozen ones easily defrost overnight in the fridge if they run out of the fresh stuff), I made a quick batch of scratch roasted tomato sauce to use on making pizzas on the weekend for brunch!
Wednesday, 25 February 2015
One day in Augsburg, Germany: Stadtmarkt farmer's market and Augsburg Rathaus, then Legoland! (Part 1)
On our way to Germany's Legoland, we stopped off in Augsburg for some food, farmer's market-ing and sight seeing. Augsburg is the third largest city in Bavaria and Germany's third oldest city, being founded in 15BC and named after the Roman emperor Augustus.Monday, 23 February 2015
Braised abalone with dried scallops, recipe and how to clean and prep fresh/frozen abalone
Last Christmas, I had splurged and bought a bunch of flash frozen fresh abalone on the half shell. Did a lot of reading up on how to make them as well as asking local chefs since these buggers are expensive. I was planning to braise them, and was told while the dried abalone is easier to work with and imparts a more intense savory unami flavor, it would take days to braise, while the fresh abalone only takes minutes to cook and has a lighter fresh from the ocean briney unami flavor. Abalone is a prized mollusc for its thick, meaty and deliciously savory flavor that is simular to geoduck. Its texture after braising is similar to a thick slice of cooked portabello mushroom, but with a deep earthy shellfish flavor. You can steam them, slice them thin and fry them, but I'm planning to braise them :) Anyhoos, here goes with a step by step of how to clean and prep fresh/frozen abalone on the half shell...Wednesday, 18 February 2015
Cheese Factory Edmonton, AB - back again for the best poutine, fresh squeaky cheese curds and cervapi in Edmonton!
We were craving something savory, something salty and we ended up back at the Cheese Factory for the the best poutine, fresh squeaky cheese curds and cervapi in Edmonton! We've been here lots - have noshed through most of their menu, and here are some past posts: Galvaude poutine and cervapi, and a lot of their menu tried here! Onto the foooood!Monday, 16 February 2015
NAIT's 2015 Chef in Residence: Michael Stadtländer, and he's making lunch Mar 12, 2015!
Last year, it was Food Network Canada's get down and hands on dirty Chef Lynn Crawford showing aspiring NAIT students tips and tricks, and along with those lucky enough to score tickets to her luncheon - to both leave with smiles and full tummies. This year, NAIT, or Northern Alberta Institute of Technology’s 2015 Hokanson Chef in Residence program (now in its seventh year!) starts today and runs until Mar 13, 2015… and they're giving away tickets to a super exclusive three-course luncheon on Wed March 12, 2015… woohoos for contest!!!
Subscribe to:
Comments (Atom)