See you later Group E! It was a blast learning and growing with you all. Best of luck in your next rotation! The @culinaryinstituteofcanada is all about student driven learning!
Winter views from high above our glorious capital, Charlottetown ♥️ @tourismpei @discovercharlottetown
Chinese tapas/bar snacks are a popular part of a leisurely weekend afternoon dining experience. Quite often these small plates will have punctuated chilli, garlic or vinegar notes. It’s said these ingredients wake up the appetite. I enjoyed these while teaching wine & beer appreciation in Henan province. The noodles were made of rice and had a wonderful tang from both the vinegar & chillies. The fried peanuts were unreal. The fun part was eating them with chopsticks!
A glow up version of a Deep & Delicious chocolate cake! I developed this recipe for @upstreetbrewing a few years ago for a menu project I consulted on. This cake was made using their tasty stout. A little beet & berry sauce for a splash of earthy sweetness and a punch of magenta for good measure. It’s so wonderful to watch how this Island business continues to evolve! I’m a fan of chocolate cakes that are malty. Do you prefer milk chocolate cakes? Dark chocolate or would you rather have white cake? #flashbackfriday 📸: @ivoryorphan
Thinking about adventures for 2020! I’ve always wanted to explore Iceland, hang out in Wales and imagine how cool Chile would be! Where do you want to visit? Are you obsessed with the tropics? Or do you want to hit up as many art galleries as possible in France? I’d love to hear about your favourite destinations! This shot was taken when I was exploring the Isle of Skye. Scotland is so beautiful!
The building blocks of good flavour can be as simple as bacon, cheese & potatoes! It’s also interesting that by switching the cheese and the potato varietals, the same dish can become something entirely different again and again! I do love the classics like cheddar, russets and some simply smoked bacon! This potato pie makes people do up that drool face, bite after giant bite. If you were making a potato pie, what kind of cheese would you go for? Do you have a Russet or Yukon Gold potato preference?
“No intimacy without reciprocity.” ~ Oakley Do you ever think about how much your community enriched your existence? What do you do to likewise enrich said community? Charlottetown’s beautiful architecture inspires and grounds me. St. Dunstan’s is one of my favourites! What’s an inspirational sight in your community? Let me know & tag that person in your life that you might share that spot with!
Today we made a seaweed brownie torte inspired by @nedbell this morning @culinaryinstituteofcanada. It’s got all of that chocolatey goodness you’d expect with a little background deep salinity. It was a lot of fun making something new with my students. Today was a great day!
Vintage desserts like this Lemon Snow make my heart thump! This is a recipe that our grandmas learned to make from their moms going back to the edge of the Victorian era. This dessert is essentially like a delicately thickened, whipped lemonade. It gets topped with a lemony custard and garnished however you’d like; @slaymakerandnichols serve theirs like this. It’s really a simple dessert that’s a nice and light way to finish a meal. I’ll definitely be making this one in my own kitchen soon; I’m craving more already! What are some of your fave desserts that only your grandma made?
I LOVE Indian Food! All of those big flavours, vibrant colours and phytochemical goodness are irresistible. I wanted to dig a little deeper on the subject, because if you’re like me, most of what I know about Indian cuisine comes from the stuff you find in a restaurant. I had the great pleasure to link up with storied UK chef, @anjum_anand to talk about just that as well as her journey into entrepreneurship. Anjum is a really awesome woman who has not only authored a pile of cookbooks, but also is honest about what it’s like to juggle it all as a mom, a wife and a daughter. In my monthly @saltwirenetwork feature on newsstands and online today, I share my Atlantic Canadian & Indian fusion recipe for a Keralan Coconut & Lobster Curry & Anjum’s recipe for Malabar Paratha. Thanks to @lovewahla13, one of my @culinaryinstituteofcanada students who cheered me on as I learned to make said paratha for the very first time! The best part of this curry is the short list of spices required to make it! Thanks Anjum for the great chat; I’ve been inspired by your insights. I’m integrating them into my 2020 vision board!
5 types of oysters is how the holidays get that sweet, sweet salty goodness! Thanks @michael.danielian & @gallants_pei_food for this deluxe selection! 🦪🦪🦪 We shucked a bunch and had them as is, some with lemon, some w/ Concord grape mignonette, & finally baked some w/ aged cheddar, lemon zest, garlic, fresh herbs & panko. I think the best way we enjoyed oysters was standing around in the kitchen shucking and slurping as we went! Enjoying ALL of the PEI merroir! #latergram
Eastern European eats! Some delicious bites and sips enjoyed over the holidays. Soft, salty, and dense, pretzels are one of my favourite snacks. Enjoyed with some Helles lager pickled peppers stuffed with sauerkraut, quick pickled cucumbers, various cheeses, and just out of frame some smoked sausages brings such simple pleasure into my being. Truth be told, I’d be happy just chomping away on the pretzel; life really can be that beautifully designed and enjoyed. At the moment I’m slurping on some soup because I’ve been sucker punched with that head cold that’s going around. I’m enjoying that too. What are some of the simple pleasures found in your fridge or cabinet?