So last night, I went out to my regular drinking hole, The Artful Dodger pub and I knocked back a few pints, shared some laughs with regulars and commented on the absence of some other regulars. The pub was quieter than usual and that’s fine, it was Valentine’s but half the regulars who didn’t show [...]
Lately I’ve been noticing the use of ginger in Greek cooking. In my household, I can’t say that we have any family dishes that include ginger but like most of you in the western world, you were introduced to ginger through Asian cooking. Ginger is inexpensive, a lovely, zesty flavour comes from it and it [...]
It’s no secret that I love my soups in the cold months. I love brothy soups, chunky soups, soups with noodles and creamy soups. Lately, people shy away from creamy soups thinking that they are packed with flour or heavy cream as a thickener. Sometimes those ingredients are called for but I’ve discovered that potato [...]
As I’ve written previously, Avgolemeno (eggs & lemon) are one of the most used bases and flavours for Greek cooking. Here, we see Agvolemeno being used in it’s most rudimentary yet most satisfying and comforting way, as a chicken soup. Avgolemeno soup is the Greek’s answer to chicken noodle soup. I swear, this soup will [...]
For those not in the know, Canada is a bilingual country where our two official languages are French and English. Most of the Francophones live in the province of Quebec and some families can trace their roots to the first settlers in North America. English and French Canadians are similar yet different. I won’t get [...]
The first time I ever had a bisque was in the late 80′s, at Toronto’s now defunct Whistling Oyster. A bisque is a thick, creamy , highly seasoned soup, classically using shrimp, crab or lobster. It is of French origin and it’s the snobbish cousin of chowder. I saved this recipe from the Toronto Star, [...]
A few days ago I showed all of you my Prime Rib and I’m looking forward to enjoying another during the holiday season. Many know that it’s not a cheap hunk of beef so, how does one stretch the use of such an expensive cut? Make stock with the leftover bones. Don’t throw out the [...]
This soup is another “familiar” dish to all Greek homes. Some eat it almost every week and others at the very least during the Great Lent. It’s a meatless soup and for those who fast to the nth degree and avoid oil during Lent, this soup still holds up well using just water. I like [...]
This soup was made using no aids in food colouring other than it’s natural ingredients. Look at that colour! I just found out that carrots make for a lovely soup. This soup is velvety, sweet, savoury, a little spicy from the ginger and most definitely warming on a cold, rainy day like today. I like [...]
One of my favourite foods are “soups that eat like a meal”. All one needs is a big bowl of soup, some crackers and dig in! Up until about a year ago my clam chowder used to come from a can or whenever I visited a seafood restaurant. I pleased to announce those days are [...]
