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@ra-in-ottawa
Mmm salt and butter
Two recent awesome Ottawa food truck adventures!! Ottawa has a great variety of food trucks and carts covering all kinds of cuisines. Many are so delicious that I forget to take a photo before it is too late!!
First, a catfish poboy from the Urban Cowboy Eats on Bank Street. Traditional, super-stuffed Cornish pasty from the Hot Potato Company which conveniently feeds hungry Sunday Brewer Park farmers market-goers.
We can pickle that! Pic of before and after... can't wait 'til they are ready!
Market-fresh scapes on artful display at Ferme Hendrick In Old Chelsea, Quebec. I happened to learn about a Quebec Brewery Market last Saturday and convinced a friend to go. Lovely day out, tasty offerings from several breweries (Micro-brasserie Le Trou du diable,BENELUX rue Sherbrooke, Brasseurs du Temps, Brasserie Dunham etMicrobrasserie 'Le Castor' Brewing Co.) and local food purveyors.
Afterwards we found some wild berries!
Super awesome birthday dinner at Susur Lee's eponymous resto, Lee. It was lovely to see the chef in the house. The recently renovated dining room felt like a lacquerware jewelry box. The food was just as beautiful and unforgettably tasty, striking a careful balance among adventurous fusions of delicate flavours. This lobster ravioli was dressed with perfectly cooked prawns, fresh tomato, cucumber and dill, with sweet butternut squash puree and chilli oils and confit sweet and smoky tomato/pepper confit.
I love stopping by the chef station at Ottawa's Brewer Park Farmers Market. These electric-red samples of Roasted Red Pepper & Beet Soup with Chive Goat Cheese by Chef Justin Scott were absolutely delicious. I especially liked the slight crunch of the fennel seeds against the creaminess of Glengarry's goat cheese. Here is the recipe:http://chefjustinscott.tumblr.com/post/90556441881/roasted-red-pepper-beet-soup
P.S. The cheddar-potato-onion pasties at the Hot Potato Company were made with lots of love with super-flaky pastry. Mmm (they disappeared before photo could be taken)
Rhubarb Tom Collins with Thai Basil
Miraculous morels found at Sunday market. I couldn't help myself ... and to celebrate World Cup!!! Wholewheat egg pasta, morels, shiitake, asparagus, fresh herbs from the balcony and some Tawse PN.
Whole pink salmon. Tasty dinner and leftovers for salads and fishcakes (to come!)
Al fresco is possible every good weather day when the balcony is just off the kitchen! Delicious mushrooms (shimeji, maitake, winter) with artisanal pasta and fresh herbs and some ON pinot noir.
Hear ye, hear ye, grilling season is here! I pulled together a quick dinner of ribs with homemade chipotle cherry BBQ sauce, corn, peppers, zucchs, portabellas, and (experimental) endive.
What a treat! Ottawa-based Chef Justin Scott and Algonquin College culinary students prepare market-fresh asparagus 3 ways for drop-ins at the Ottawa Farmer's Market Chef's tasting table. From left to right: steamed asparagus with garlicky salsa verde, grilled spears with balsamic and cranberry reduction, and finally a fingerling potato salad with asparagus tips. Thanks again for the lovely surprise!
Recipes can be found on the Ottawa Farmers Market Site:
https://www.facebook.com/OttawaFarmMkt
http://www.kudoscuisine.com/
Mom is a great cook. She instilled in me and my sister a delicious appreciation for good, solid, Eastern European food, like warm potato salad with apples and grainy mustard, as well as fresh, sauteed mushrooms, mushroom sauce, mushroom anything. Yummy spring ingredients at local markets, especially the chives!
AFRICAN HARVEST
On May 1, Ottawa was treated to a unique foodie fundraiser called “African Harvest” organized by Farm Radio International in support of small-scale African farmers. This Canadian non-profit organization helps African broadcasters help each other through a network of 500+ radio stations spanning 40 countries focused on delivering “practical, relevant and timely information to tens of millions of farmers over the airwaves”. St. Brigid’s Centre for the Arts was transformed into a colourful fair of local food, wine, and beer and a stunning array of prizes in the silent and live auctions. Hallie Cotnam of CBC Ottawa MC’d the night. The focal point of the evening was a series of cooking demonstrations of African-inspired small plates showcasing ingredients from different regions in Africa. The event poster seemed to foreshadow a masterchef culinary showdown. Instead, guests were treated to a friendly, warm, and creative collaboration between two internationally-trained, but hardcore believers in seasonal and local ingredients: local Ottawa-based Chef Andrée Riffou of Ottawa’s C’est Bon Cooking and Chef Jeff Crump based in Ancaster ON, co-founder of Earth to Table and co-author of the eponymous cookbook, Executive Chef of the Landmark Group’s five restaurants and organic ManoRun farm and CSA. The Chefs explained that their research of African regional cuisine led to the discovery of new ingredients while providing a challenge of designing new dishes with known staples. The African continent produces a wide array of fruits, vegetables, pulses, grains, spices, and fish, but few dishes are household names in Canada. This was very much in line with this week’s Gastropost challenge! Chef Andrée kicked off the demonstrations with an attractive amuse. Her mango gazpacho was made with mango, coconut, and a bit of kick from Aleppo pepper and coriander. Next came Chef Jeff’s a delicious Hushpuppy peanut fritter with goat milk sauce flavoured with ginger and cayenne. Inspired by Nigerian Kuli-Kuli roasted peanuts cakes, he created this lighter version with the assistance of a brigade of students with a row of steaming deep fryers and volunteers who lovingly plated the piping-hot beauties. The third dish was a colourful fishcake dish made with tilapia and sweet potato with plantain tuille. The chefs explained that fishcake could be made with any type of whitefish. This delicate version was baked in plating rings whereas most home cooks could hand-pack and pan-fry. Chef Andrée introduced guests to ajwain /ajowan, a typical spice which tastes like a cross of coriander and mint. Jodi Samis of Cardamom and Cloves, a recently opened spice shop on Preston Street, sourced this ingredient for her former boss at C’est Bon. Finally, guests were served an aromatic chicken stew. Chef Jeff explained that there was a great variety of African stews with different regional spices made from made of a variety of meats including goat and could be served with a yoghurt sauce, rice or a variety of breads from the continent. Guests mingled and had the chance to visit with exhibitors and snacked on fresh sweet potato chips. A particularly captivating product was organic honey from the African Bronze Honey Project (a social enterprise started by several Canadians) produced in a secluded woodland region in Zambia composed of over 800 types of blossoms. The project trains farmers in beekeeping, supports schools and forest conservation and is currently developing a range of new products – stay tuned! Three Dog Winery from Prince Edward County enthusiastically poured wines (Vidal and Cabernet Franc) while enticing us to visit the County. Smokie Ridge Vineyard from Mountain ON (near Kemptville) cheerfully presented “Cold World” varietals such as Frontenac, Sabrevois, Louise Swenson, St. Pepin and Marquette as the family and partners poured whites, roses, and reds from vintages dating back to 2011. Malivoire from Niagara also donated wines for the night. Local brewers Kitchesippi, Beau’s, and St-Ambroise sampled beers which proved to be excellent counterparts to the night’s dishes. Harvey and Vern’s sodas were a hit, especially the double ginger. Finally, cupcakes from Sarah J’s were on hand to end on a sweet note. Thanks to everyone at Farm Radio, Chefs Andrée and Jeff, and all the volunteers for this fun event and lively addition to the Ottawa food scene. We all look forward to the next event! Shout-out to fellow Gastroposter and Foodieprints co-founder Don Chow for capturing the night in photos.
Lashing apologies for technical issues which caused a publishing delay :(
AFRICAN HARVEST
On May 1, Ottawa was treated to a unique foodie fundraiser called “African Harvest” organized by Farm Radio International in support of small-scale African farmers. This Canadian non-profit organization helps African broadcasters help each other through a network of 500+ radio stations spanning 40 countries focused on delivering “practical, relevant and timely information to tens of millions of farmers over the airwaves”. St. Brigid’s Centre for the Arts was transformed into a colourful fair of local food, wine, and beer and a stunning array of prizes in the silent and live auctions. Hallie Cotnam of CBC Ottawa MC’d the night. The focal point of the evening was a series of cooking demonstrations of African-inspired small plates showcasing ingredients from different regions in Africa. The event poster seemed to foreshadow a masterchef culinary showdown. Instead, guests were treated to a friendly, warm, and creative collaboration between two internationally-trained, but hardcore believers in seasonal and local ingredients: local Ottawa-based Chef Andrée Riffou of Ottawa’s C’est Bon Cooking and Chef Jeff Crump based in Ancaster ON, co-founder of Earth to Table and co-author of the eponymous cookbook, Executive Chef of the Landmark Group’s five restaurants and organic ManoRun farm and CSA. The Chefs explained that their research of African regional cuisine led to the discovery of new ingredients while providing a challenge of designing new dishes with known staples. The African continent produces a wide array of fruits, vegetables, pulses, grains, spices, and fish, but few dishes are household names in Canada. This was very much in line with this week’s Gastropost challenge! Chef Andrée kicked off the demonstrations with an attractive amuse. Her mango gazpacho was made with mango, coconut, and a bit of kick from Aleppo pepper and coriander. Next came Chef Jeff’s a delicious Hushpuppy peanut fritter with goat milk sauce flavoured with ginger and cayenne. Inspired by Nigerian Kuli-Kuli roasted peanuts cakes, he created this lighter version with the assistance of a brigade of students with a row of steaming deep fryers and volunteers who lovingly plated the piping-hot beauties. These were served with The third dish was a colourful fishcake dish made with tilapia and sweet potato with plantain tuille. The chefs explained that fishcake could be made with any type of whitefish. This delicate version was baked in plating rings whereas most home cooks could hand-pack and pan-fry. Chef Andrée introduced guests to ajwain /ajowan, a typical spice which tastes like a cross of coriander and mint. Jodi Samis of Cardamom and Cloves, a recently opened spice shop on Preston Street, sourced this ingredient for her former boss at C’est Bon. Finally, guests were served an aromatic chicken stew. Chef Jeff explained that there was a great variety of African stews with different regional spices made from made of a variety of meats including goat and could be served with a yoghurt sauce, rice or a variety of breads from the continent. Guests mingled and had the chance to visit with exhibitors and snacked on fresh sweet potato chips. A particularly captivating product was organic honey from the African Bronze Honey Project (a social enterprise started by several Canadians) produced in a secluded woodland region in Zambia composed of over 800 types of blossoms. The project trains farmers in beekeeping, supports schools and forest conservation and is currently developing a range of new products – stay tuned! Three Dog Winery from Prince Edward County enthusiastically poured wines (Vidal and Cabernet Franc) while enticing us to visit the County. Smokie Ridge Vineyard from Mountain ON (near Kemptville) cheerfully presented "Cold World" varietals such as Frontenac, Sabrevois, Louise Swenson, St. Pepin and Marquette as the family and partners poured whites, roses, and reds from vintages dating back to 2011. Malivoire from Niagara also donated wines for the night. Local brewers Kitchesippi, Beau’s, and St-Ambroise sampled beers which proved to be excellent counterparts to the night’s dishes. Harvey and Vern’s sodas were a hit, especially the double ginger. Finally, cupcakes from Sarah J’s were on hand to end on a sweet note. Thanks to everyone at Farm Radio, Chefs Andrée and Jeff, and all the volunteers for this fun event and lively addition to the Ottawa food scene. We all look forward to the next event! Shout-out to fellow Gastroposter and Foodieprints co-founder Don Chow for capturing the night in photos.
Lashing apologies for technical issues which caused a publishing delay :(
Warming up with roasted goodness. Here's some ON roast lamb shoulder with a delightful fall mix of local apples, celeriac, maple syrup and bacon. I am channelling Jamie Oliver and the BBC. #gastropost #further
I have never cooked with offal, leaving it to others. I got some delicious lamb from friends including the innards. Thought it was time to make something tasty... steak and (lamb) kidney (and other bits) pie was the first thing that came to mind. I ended up with 7 pies of various sizes, more to come. Lots of veg and beer was added to the process, ending in a rich gravy. #gastropost #further. Thanks for helpful friends who weren't afraid to chop lots of onions and try the final result!