Monthly Archives: February 2013

Next Level KD!

My page on how to make Mac and Cheese just came out today. You can have a look under the “how” section. Give it a shot!

How I make stir fry!

Some of my close friends have been asking for this post in particular. Soon my phone will be flooded with texts thanking me for getting this out onto paper for them but I hope it helps as many people as possible. I’ve actually come to believe that for some reason they are going to be more pumped about this post then when I offered to teach them in person. It is kind of hurtful if you think about it.

Anyway… you can find out how I make my stir frys in my “how to” section now!

Chili

A bowl of chili is perfect for when it’s chilly (this will be the worst joke I will ever publish, I promise). As lame as that was, I couldn’t think of a single thing I’d rather be eating today as I stare out into the cold from my apartment window. What makes the cold worse are the various examples of crappy windows found throughout the apartment. Insulation was clearly not a top priority. There are many theories on how to deal with this problem, most of which have been described more colloquially as “ghetto”. One suggestion was to just wear more layers. Another suggestion was to plastic wrap the windows. While trying to figure out this issue I had to tide myself over with something warm and comforting.

Chili

There are also many theories on how to enjoy chili. I like to finish my chili with fresh red chilis, a dollop of sour cream and a bit of onion sprouts. Admittedly, I did not make my own bread. I have to give Pan Chancho Bakery credit for their delicious sour dough. If you live in Kingston and haven’t paid them a visit, you are missing out. They unknowingly have become the only place I get bread from. http://www.panchancho.com/

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Sunny English Muffin

Today I woke up to a very depressing, grey view from my apartment. There is a chance it might not be cloudy and rainy when this post is published but I assure you it is grey and rainy right now. If there is one thing that is sure to dampen my mood, it’s rain. I dragged myself out of bed and made it to the kitchen after what I’m now estimating was 20 minutes. All the signs pointed to cereal. First, I felt really lazy. Second, I had just enough milk for one last bowl of cereal and I was going grocery shopping later that day. Third, I felt lazy.

But there was something special about today. I have no idea what happened to me but as I went for the milk I stopped. Without even thinking about what I was going to make I went for the eggs. While I was taking out the eggs from the fridge, without any thought at all, I grabbed the english muffins sitting on top of the counter with my other hand. This kept happening over and over again with more ingredients. Before I knew it – and without much forethought – I had something sitting in front of me that definitely wasn’t cereal.

Sunny English Muffin

The secret ingredient here is love. That may sound corny but there really is no other way to describe what it takes to make this.It is extremely simple. It’s just an egg cooked sunny-side up on an english muffin and topped with onion sprouts. I finished with a little parmesan. The sauce is really just two sauces. I “sit” the creamy parsley vinaigrette on top of a creamy mushroom sauce. The rest is love.

The thing about food is if you show it enough love it will love you back. That is much more than you are ever going to get from cereal. My grey day suddenly looked a bit brighter.

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Chicken Tandoori

I’ve always liked Indian food whether it be from the North or the South but I never would have dreamed of attempting it before I lived with an Indian. Living with him suddenly made me much more confident. Before I knew it curries, samosas, naan, and other Indian staples were things I made regularly. One thing I never got to really do properly was Chicken Tandoori. This is because, well, getting your hands on a tandoor in Kingston would be rather challenging. All I had was an old, partially rusty barbecue to work with. Lets just put it this way, the thermometer did not work and even if it did, it wouldn’t matter because only one burner worked. It was essentially a grill held over a bon fire. Nevertheless, fire is fire, and fire tastes better. Here I am now, still without a tandoor but I’ve come a long way with this particular classic.

Chicken Tandoori

I’m no longer using the gas powered bonfire nor am I using pre-made tandoori spice or paste . This makes all the difference in the world because I can now bring out my favourite elements in the tandoori spice like the cinnamon, cumin, and garlic. Bringing my favourite elements in such a complex mix to the forefront makes it easier for me to appreciate the individual flavours more thoroughly. I also like my tandoori chicken spicy so I balance that out with a cool salad. I serve it all with a cool creamy cilantro dressing which is what you see everything sitting on.

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Halibut

The story here is much like the one for the scallops. Halibut is expensive and hard to find fresh in these parts so I jumped at the oppourtunity when it presented itself. HalibutThe spices on the halibut were mostly warm spices so I figured a cool cucumber salad would balance the dish nicely. The dressing’s elements (greek yogurt, hari chutney, and lemon juice are separately scattered throughout the dish. I’ve said it many times before, when I get my hands on an ingredient like halibut I tend not to tamper very much.

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Scallops

Scallops have long been amongst my favourite ways to treat myself nicely. Unfortunately in Kingston it is hard to find fresh scallops. The most expensive seafood like scallops, halibut and shrimp are usually previously frozen. So… when I got my hands on these fresh babies I knew I had to take my best shot at them because it would be a while before I would see anything like them again.

Scallops

As I said earlier, scallops are one of my favourites so I really just wanted to let them shine with a few accents. I sat them around a light hari chutney and garnished with bacon and onion sprouts.

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Omelette

I almost can’t believe the fact that I used to make omelettes everyday in my sophomore year at Queen’s University. Since that year passed I can’t remember making an omelette once. I have no idea why. So this morning I decided I reignite my closest ever relationship with a breakfast food.

Cheddar Onion Omelette w/ Bacon and MushroomsI’m going to have to make one again soon. It is hard to tell how much you actually like something when bacon and mushrooms are involved.

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