Friday, March 4, 2011

Food Alchemy

Alchemy is best known as turning ordinary items into gold.What a better way to define the chemistry of good cooking.Taking simple ingredients and turning them into a golden delicious food experience.By using age old techniques or modern magic one can transform food into not just a meal but a wonderful way to spend time.

In North America we have lost the concept of the family meal.We have become slave to the clock.Fast food is the norm.However we still crave home style cooking.One trip down the isles of a grocery store will show you that there is an mass of pre-packaged gourmet food.Some is good but most are just cheep and cheerful knock offs of the real thing.For the time that it takes to drive to store,find the food and then re heat it most of the time you can create a delicious meals from scratch.

Monday, January 31, 2011

a Long Winters Nap

A long winters nap I wish.It has been a very busy couple of weeks around here.My work as a fast food restaurant manager has kept me hopping as well our two kids.That doesn't mean I haven't had time for food.I have been watching lots of cooking shows and travel logs.

One thing I have been noticing lately is a movement to get back to basics with buy local.restaurants across North America have started to realize that the best ingredients are the one that come from right in your back yard.This movement has been boosted by the likes of Jamie Oliver and his food revolution.

It only make sense to try and help local people and not the large chains that are faceless with in our community.It is not easy though.With our current economic slow down people look for the best possible bargain.whether it is produce grown in Mexico for a dollar day wages or cookies produced in a third world country that are on the shelf for less money than a local retailer can even but them for.

We need to make a statement and stand up for local farmers and local retailers and help our communities first.
Now I will get off of my soap box.

Sunday, January 16, 2011

Bread And Beer

These is an ethereal connection between bread and beer.Both bread and beer are created using similar ingredients and techniques that date back centuries.There is something almost spiritual in the very act of ripping open a loaf of bread still warm and smelling the earthy notes of yeast.I get a similar feeling when I crack open a well brewed bottle of beer.

The list of ingredients are fairly simple.The ingredients for bread are water,flour( wheat),yeast and salt.The list for beer are,water,hops,grain(barley)and yeast.
These are simple ingredients that produce a heavenly product.

Tuesday, January 11, 2011


It seems to me that in toady's North American culture there is a serious lack of new though.Remakes of classic movies,sampling of rock classics and re makes of TV shows of our childhood.Where is the original thought.
In Chicago there is a culinary movement that over the last few years that has been pushing the boundary of cooking.The chef are using science to produce a truly unique dinning experience.I realize this isn't a new trend that it it has been around for a few years but at least there is some hope for truly unique thought.

Monday, January 10, 2011


Last night we decided here in a snow covered Northern New Brunswick to stay at home and make pizza.I love pizza.To me it is the comfort food.
Last year my wife went out and bought a bread machine.I thought what do you need that for.Boy was I wrong.The bread machine is one of the best inventions for foodies in a long time.We use our machine to need and proof the dough.The bread machine produces a dough that is perfectly needed and provides a wonderful moist warm environment for the yeast to do their job and for the bread to rise.
Here is the recipe
1 1/8 cups tap water
3 cups AP flour
2 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoon dried milk
1 1/2 table spoon olive oil
1 package dried yeast
1/3 cup of grated Parmesan cheese
place ingredients in bread machine as per your machines instructions
Makes 2 12 inch pizza's

Sunday, January 9, 2011

Eat Localy

Eating locally is not only a sustainable way of life but can also be a food adventure.Supporting local farmers weather it is in your region ,province or country is way to ensure that we continue to have the great foods that are natural and not some hybrid,lab inspired genetic creation.Toady's farmers are a dying bread.Men and women that rise early in the morning to work ,that care for the product they create ,not for profit but because it is what they know.It is there way of life.It is there love.
Going on a search for local ingerdiats can be a adventure that takes to places that you only dreamed about.Go!search out local supliers ,you never know what you might find.A new favorite place or a one of a life time trip.
Today I created a dish with wine from the Niagara region of Ontario,vegetables from the province and potato's growing mere miles from our home .

Sunday Morning Stew

Its Sunday morning and around here it is a quiet time of the day.A great time to cook.

It amazes me how many cultures in world share common cooking techniques.Stew is one of those food.It seems every culture has some sort of a stew in their cuisine.It a comfort food that reaches to the very depth of of our sole.
Today is a mid-winter day that has provided a blanket of fluffy white snow that has covered the land.The land that here in northern New Brunswick is potato country.In Grand Falls were are in the heart of potato growing country.So whats better than a beef stew featuring potatoes.

Beef Stew for Two
1 small onion
1 clove garlic
1 pound stew beef
1 carrot
1 stalk celery
1 medium potato
1/4 cup red wine
1/2 cup beef broth
flour,salt and pepper to taste and to coat the beef.
Bacon fat

Use enough bacon fat to coat the bottom of a non stick pot.Cut the onion in to small pieces and saute in the bacon fat till translucent.Add the clove of garlic.Dredge the meat in the flour,pepper and salt.Brown the beef till all side are cooked.Then add wine and beef broth.Add chopped celery ,potato and carrot,reduce heat and let simmer for an hour or the beef is tender.
Taste and re season.If the broth hasn't thickened enough add a roux till the thickness is to your liking


Welcome to what is I hope to be a place to share a love of food.
I am a Canadian who is in love with food.I believe that food is something more than a way to survive.I believe that food is sensual.That great food and great drink makes great people.

So what is this blog all about.My adventures in food.The blog will cover dishes I make,restaurants that I visit or want to visit,or chefs that I find in my travels.In general any thing about good food.
Hope you enjoy.