jlocooks

Jannell Lo • 23 • Montreal • Aspiring Chef • Wannabe globetrotter • Macaroon fanatic • Welcome fellow food lovers, welcome to my heart and soul in pixels

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1/6/2015

Pan-Seared Tilapia with Garlic Bok Choy and Brown Rice

4 servings

Tilapia:

600g (1.3 lbs) tilapia fillets 

1/8 tsp. oregano

1/8 tsp. garlic powder

1/8 tsp. ground cumin

1/4 tsp. brown sugar

1.8 tsp. paprika

S+P

1 tbsp. olive oil 

Preheat oven to 200°F. 

Cut fillets in half, lengthwise. 

Mix together spices and sprinkle evenly over tilapia fillets. Season with salt and pepper. 

Heat an oven-proof pan on medium-high and add oil when the pan is hot. 

Turn the heat down to medium and gently place and sear fillets, 2-3 minutes per side - until crispy and brown. Do not cook all the way through.

Stick the pan into the oven and remove after 6-7 minutes. The fillets should be browned on the outsides and moist on the insides. 

Garlic Bok Choy:

1 package of bok choy, washed and segmented

2 cloves of garlic, minced

1/2 tbsp. olive oil 

S+P

lemon juice

Bring a pot of salted water to boil.

Blanch bok choy in the pot and remove when water begins to boil again (~2-3 minutes).

Strain and run under cold water, or place in an ice bath to maintain its vibrant, green colour.

With the same pot, heat olive oil.

Sautêe minced garlic, add blanched bok choy, and season with lemon, S+P. Serve.

Brown Rice:

3/4 cup uncooked brown rice

1 1/2 cup vegetable or chicken stock

1 bay leaf

Combine rice, stock, and bay leaf in a pot with a lid. 

Bring to a boil. 

Turn down to a simmer and cook for 30 minutes. 

Turn off the heat and let it sit covered for 20 minutes. Fluff with a fork and serve!

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1/5/2015

As a cook, I'm always seeking out different tools + gadgets that will make my experience in the kitchen a more efficient and enjoyable one. Recently, I have befriended the infamous pressure cooker, who I believe has had a bad rep and is misunderstood. She's actually quite remarkable. 

With proper usage, she's safe, reliable and tremendously quick. I never thought that the words quick and tender could be put in the same sentence until I met:

Here's a recipe that will guarantee a sweet introduction between you two.

Tender Pressure Cooker Short Ribs

6 servings

~4 lbs. (1.8kg) beef short ribs, bone-in

S+P

3 tbsp. canola oil 

1 large red onion, medium diced

4 cloves garlic, minced

1 inch piece of ginger, minced

1 bayleaf 

1/2 tbsp. ground cinnamon

1 tsp. ground cumin

1 tsp. ground paprika

1/2 tsp. ground coriander

1/2 cup red wine

1 1/2 cups vegetable or beef stock

1/2 package (~125g) button or cremini mushrooms, sliced

Season the short ribs with salt and pepper. 

Turn fire on to medium and heat pressure cooker with the lid off.

Heat the oil and brown short ribs on each side until they release on their own (approximately 4-5 mins per side). Do not cook all the way through!

Remove short ribs from the pressure cooker and add onions, garlic, and ginger. 

Sauté and stir well (the moisture from the aromatics should pick up the souks, a.k.a. the meat bits left over).

Add spices and continue stirring. 

Deglaze with red wine and reduce until there is almost no liquid. 

Place the short ribs back into the pan. 

Add stock and cover. Bring to pressure and leave on low-medium (at pressure) for 35 minutes. 

Use the quick release to remove all steam, making sure it sprays away from you. 

Remove lid, remove short ribs, and reduce sauce by 1/2 (you can add a cornstarch slurry if you want a thicker sauce). 

Sauté mushrooms on high in a separate pan and add to the sauce. 

Serve short ribs with mushroom sauce and pair with vegetables of your choice.

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Caffé della Pace

As the colder winter months are nearing, so is the opening of Caffé della Pace, a new café in Montreal's Little Italy that just wants to give back to its community.

As the name suggests, Caffé della Pace will be a safe haven for "women from around the world, their babies and bellies, friends, teachers and their students" who "can come and taste Giacomo's wonderful food, share experiences and knowledge, and create bonds that may last forever". Anyone is welcome to kick off their shoes and feel at home. 

I have had the pleasure to work with the chef, Giacomo Cymbalist, and I can say with confidence that you are in for a treat. His infinite creativity is matched with his natural talent for cooking, alongside his extensive knowledge of techniques and recipes. There will never be a dull moment with him behind the scenes.  If you'd like to contribute and be a part of the dream, you can visit their page here:

Indiegogo - Caffé della Pace

Thai Curry with Seared Oyster Mushrooms

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Featured on Broil King's Gathering Around The Grill Blog :)  Thanks Andrea and Kris!

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3/6/2014 I came across this quote the other week that really got me questioning the role I want to play on this giant rotating orb that we call home.  "My biggest worry is that we're creating a world of glittering technologies embedded in a kind of a shabby society, supported by an economy that generates inequality instead of opportunity." It took a while to sink in, but then I felt incredibly helpless. That I’ve been reluctantly encased in a wall of giant corporations and technologies that have made me feel powerless – because who am I anyway? Just another 21-year-old Chinese-Canadian gal working towards a decent living, right? But then I realized that I am not alone. That we, as consumers and people with beliefs, are ultimately the ones with the power, and it is through our choices that determine what stays and goes. That I can feel empowered enough to do my part towards change by working collectively with those around me.  In the past couple of weeks, I've developed a strong stance towards sustainable and smaller-scale practices within our food systems. I believe that growing and supporting local ingredients is the way forward – that we can produce enough for our consumption by bringing together the small guys. I want people to reconnect with their food, understand where it comes from, how much time and effort it takes to produce, and how long it takes to get to our plates. I am choosing to support the small guys, 'cause frankly, I'm a small girl who's opposed to the bulky, steroid-injected guys that walk around like they own everything. It's unnatural and you're not as intimidating as you think. This lady has found her place and is not going to be another sheep in the herd. She's going to get her hands dirty in some soil instead.  Organic farming in BC, here I come! jlocooks <3

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Logistics: The Missing Link for the Good Food Movement - Michael Rozyne  Preach. 

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2/19/2014 The other day, I found a bag of oats in my pantry that was begging to be used, hence the homemade granola bars! They're super easy and super tasty!

Maple Peanut Butter Granola Bars

12 servings

2 1/2 cups maple peanut butter oats (they are Grandma Emily brand from Quebec that I get through Lufa Farms, but any other oats are good!) 

1/2 cup nut of your choice

1/3 cup honey

1/4 cup brown sugar

1/4 cup unsalted butter

1/2 tsp. vanilla extract

dash of salt

1/2 cup dried cranberries

Preheat oven to 350°F.

Coarsely chop nuts of your choice (I used almonds).

Toast oats and nuts in the oven for 5-7 minutes, take out and let cool completely. 

In a small sauce pot, whisk on medium heat - honey, brown sugar, butter, vanilla extract and salt until incorporated, remove from heat.

Align a 8x8 or 9x9 square pan with aluminum foil and coat with cooking spray or butter. 

In a large bowl, mix oats, nuts, and cranberries while pouring in the sugary liquid and combine well with a rubber spatula. 

Transfer the mixture into the pan and lay out evenly. 

Press down on the granola until even and firm.

Refrigerate for 2 hours.

Cut into 12 pieces. 

Store in an airtight container or bag at room temperature for up to a week.

There you have it, an easy snack for any occasion.

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18 "Food, Inc." Facts Everyone Should Know

Food, Inc. revealed powerful truths about the American food supply, from the inhumane treatment of factory farmed animals to the dangers of GMOs. Been a while since you've seen the film? We've compiled some of the most shocking facts from the movie. Read them to remind yourself why choosing sustainable, ethical food is so important and €”then share the info with those you love. Click through the gallery to see 18 truths you'll never forget.

The next time you go grocery shopping, remember that by buying a product, you're essentially "voting" for companies you want to support. Shop perceptively and know where your food comes from.

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Chez Boulay

1110 Saint-Jean Street Quebec City, QC G1R 1S4

Arctic Char Carpaccio ($13) - if you're into tartare, this is for you...better paired with some sort of bread since it is a tad salt happy, but having said that, I soaked up any remaining flavours with my baguette and the plate was swept clean! (they also have gluten free toast!) Pork Tenderloin and Pork Belly with Roasted and Puréed Cauliflower ($23) - this plate of maple glazed goodness makes me proud to be Canadian. Chez Boulay uses local ingredients sourced from within Quebec and encompasses the true being of boréal cuisine. Super yum.

jlocooks' arbitrary rating: ****

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Know your oignons

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Eat your coloured food groups!

[sarahfitfoodie]

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Feed your exam brains! :) 

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2/13/2014 1 protein = dinner and brunch covered!

Duck Confit: 2 ways

Duck Confit in 2 Hours

4 duck legs

additional duck fat (not completely necessary)

several sprigs of fresh rosemary

S + P, more than you think

Pat the duck legs dry with paper towel. 

Score and poke holes in the skin with the tip of your knife, as this allows for crispier skin (make sure to not actually cut through the meat).

In a deep baking dish, comfortably lay down the 4 duck legs, skin side up. 

Flavour with loads of salt, pepper, and rosemary sprigs.

Add a tablespoon of duck fat to the bottom of the dish (if you have it, otherwise skip this step) 

Set oven to 285°F and transfer the dish into the oven right away. 

Cook for 2 hours. 

Allow duck legs to cool, shred into pieces with a fork. 

Voilà!

Duck, Shiitake, and Pea Risotto

8 cups chicken stock (you can use Bovril and water)

2 tablespoons olive oil

1 small onion or large shallot, diced

3 cloves garlic, minced

2 cups Arborio rice

1 cup white wine

a few sprigs of fresh herbs - thyme, rosemary etc. 

shredded duck confit, 2 legs

1/3 cup. frozen peas

8-10 shiitake mushrooms, sliced

1/2 cup Parmesan cheese, grated

1 tbsp. butter

S+P

In a medium sauce pot, heat chicken stock on medium-low heat and let simmer. 

In a large sauté pan, heat olive oil on medium heat until thin and add onions and garlic.

Cook until translucent. 

Add the rice and stir until slightly toasted and coated in oil, around 3 minutes. 

Deglaze with white wine and stir. 

Add the heated stock 1 ladle at a time, and stir risotto constantly, letting the liquid absorb into the rice. 

Add the herbs, duck confit, frozen peas and mushrooms.

Continue stirring and adding stock until the risotto is tender and has a creamy consistency, around 20 minutes. 

Take off the heat and finish with parmesan and butter.

Season.

EAT!

Duck Confit Breakfast Tacos for the Morning After

leftover duck confit

scrambled eggs 

corn tortillas

(whatever else you have in your fridge):

fresh salsa

homemade guacamole

caramelized onions

grated cheese 

few sprigs of fresh cilantro

Wrap duck confit in aluminum foil and heat in the oven at 350°F  until hot, between 5-10 minutes.

Make scrambled egg recipe of your choice. 

Add whatever else you have in your fridge. 

Heat a pan on medium-high to quickly toast your tortillas. 

Wrap goodies in your tortilla blankie and it's time to nom.

jlocooks <3

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10/28/2013 Check out what I have in store for this winter! The recipe is super simple, anyone can do this!

Homemade Vanilla Extract

5 vanilla bean pods 

8 oz. (~1 cup) of brandy, rum or vodka

an airtight bottle

Slice vanilla pods in half (lengthwise) to expose vanilla bean seeds.

Soak pods in your alcohol of choice for at least 8 weeks (the longer the better).

That's it!  Keep posted for other homemade goodies :)  jlocooks <3

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Lufa Farms Montreal

How Rooftop Farming Will Change How We Eat

Such a great step in the right direction. Consumers can subscribe to a service of $30/week for fresh and locally grown produce (from a rooftop greenhouse!) that can be delivered to pick-up points near you! Check them out, I think they're pretty awesome:

Lufa Farms Official Site

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10/10/2013 Panini presses bring sandwich making to a whole new level. If you love paninis, I highly recommend getting a press - I got mine off of Craigslist for $15! Here's a quick and simple recipe for when I'm busy with school:

Roasted-Tomato-and-Basil-Turkey and Apple Panini

1 serving

2 slices of quinoa bread

1/3 of an apple (royal galas are my fav), thinly sliced (eat the rest or save for a smoothie!) 

couple slices of mozzarella

mayonnaise, to taste

butter (room temperature), to taste

honey maple mustard, to taste

a handful of spring salad mix

roasted-tomato-and-basil-turkey (found at Provigo)

  Plug in panini press to preheat (this works with a George Foreman too, or just toast your bread if you don't have either)

Slice apples thinly. 

Slice mozzarella. 

Spread enough butter and mayo to cover one side of a piece of bread.

Spread enough honey maple mustard to cover one side of the other slice.

Assemble sandwich with sliced apples, mozzarella, spring mix, and turkey. 

Place sandwich onto the panini press and grill for 5 minutes. 

Cut, serve and enjoy!

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10 Skills We Could All Learn From Professional Chefs