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May, 2007

  1. Bon Vivant

    May 21, 2007 by TheCanadianFoodie

    Todays Word of the Day…

    bon vivant \bon-vee-VONT\, noun:

    A person with refined and sociable tastes, especially one who enjoys fine food and drink.

  2. Quest to Become a Sushi Master…

    May 17, 2007 by TheCanadianFoodie

    We have a word for Sushi in Canadian… Bait!

    Or so I thought a year ago.

    I’ve never been much of a fish-lover, so avoided sushi the odd time opportunity reared it’s scaled head… But then something changed.

    Like Sam’s unnamed almost-nemesis in Green Eggs & Ham, my very first bite of Salmon Sashimi opened up my eyes. Shocked that raw fish could taste better, and less ‘fishy’ than the cooked varieties I was used to, I’ve been a Sushi lover ever since.

    I love food… all different kinds of food; home cooked, eating out, Indian, Mexican, Italian, Thai etc, I love food. But until I started eating Sushi, I’d never experienced the fervently zealous and consuming cravings that I’ve been experiencing lately… for raw fish.

    As Homer would say:

    “MMMMMMM… Sushi…”

    Now I find myself trying to justify eating out all the time (all you can eat sushi for $12 IS a good deal!)… Whenever hunger shows it’s claws I catch myself wondering if I could squeeze in a trip to Aji Sai (hmmm, they have no site that I can find)…

    I think I’m hooked…

    And now it is time to take the next step…

    The Sushi Mat

    So today a friend, taking pity on me and my vampiric like cravings, introduced me to a local Asian Grocers that can supply me with a steady stream of sushi making ingredients. Rice Paper, seaweed, wasabi, a mat, chili sauce, wine vinagar, misou soup paste…

    I’m almost ready.

    Now all I need is to find a good place to buy sushi quality fish… 3000 kilometers from the nearest ocean!

    Anyone know of a good fishmonger in the Barrie area?

    In the meantime, I will do a little learning and research, and practice rolling on my new mat.

    I came across an interesting list of Sushi eating Etiquette, much of which kind of goes without saying… but there were some interesting bits, like:

    • Which pieces of Sushi it’s okay to eat with your hands
    • Which side of your chopsticks you take pieces of Sushi off the communal plate with
    • And how you should never rub your chopsticks together! (although it doesn’t say why)

    I’ll keep you posted on my first Shushi Making Experience! In the mean time I think I’m going to have to do a little more research on sites like this!

  3. Seafood Risotto for Mothers Day!

    May 13, 2007 by TheCanadianFoodie

    Meal Rating:
    Time – 6
    Complexity – 7
    Food – 9
    Overall Success – 7.5 out of 10

    Looking for something different to cook for that special someone on Mothers Day?

    Try this recipe out… Guaranteed you won’t be disappointed!

    When you think Italian cooking what comes to mind?


    While all great dishes (and just a few of the reasons I married a good Italian girl!) you really haven’t TRIED great Italian food until you’ve set your lips around a spoonful of Risotto.

    I was raised in an Uncle-Ben’s-5-minute-white-rice household and suffice to say there was a time when I wasn’t very fond of Rice, preferring pasta whenever I had a choice. I mentioned this to an Italian friend of mine in University one time and her reply will always stick with me:

    Rice is to Risotto what Wheat is to Pasta – and then she cooked me some sundried tomato Risotto… I’ve been hooked ever since. Yes, it’s that good.

    There are literally dozens of recipes (possible hundreds!) floating around the Internet for Risotto. Which means that it’s a great dish to make if you have any meat and/or veggies in your fridge that you want to get rid of… If my Grandmother had made Risotto, she would have called it a Railroad dish – meaning any food stuffs at hand could be thrown in the pot when cooking.

    Here is one of my favorite Risotto recipes:

    What you will need:

    1 cup Italian Arborio rice
    1/2 ounce dried porcini mushrooms
    1 pound of Shrimp (or 1/2 pound each of Shrimp and Scallops)
    3 + 3 Tablespoons extra virgin olive oil
    4 cloves of Garlic
    1/2 cup coarsely chopped onion
    Fennel Greens.
    1/4 cup fresh Italian parsley, finely chopped
    1/2 cup dry white wine, chardonnay, sauvignon blanc or pinot grigio
    6 cups chicken stock, preferably homemade
    1/2 cup Romano cheese
    1/4 cup grated parmigiano-reggiano
    2 Tablespoons butter


    Get the Porcini mushrooms ready before hand.
    Rinse them and throw them into a bowl with boiling water. Let them sit for 30 minutes.

    Step 1

    - Bring the White Wine to a slow boil and add shrimp. Simmer until Srimp is mostly cooked.
    - Set Your chicken stock in a pot and simmer. When they’re ready, add the Porcini mushrooms (including the water they were sitting in to rehydrate)
    - In a separate saucepan heat some Olive Oil and add the Onions to start cooking.

    Step 2

    - Remove Shrimp and Wine mixture from heat.
    - Add Fennel Greens to stock along with some pepper.
    - Add the Rice to the Onions and mix well. Olive Oil should fully coat every grain of rice (this helps to slow the absorption of liquid).

    Risotto being Cooked

    Step 3

    - Start adding the Broth to the Rice, but only add enough to cover the rice (2 or 3 scoops). Turn the temperature down low and stir periodically until most of the broth has been absorbed. Add more broth and repeat this step until the Rice is mostly cooked, and you are mostly out of broth.

    Step 4

    - Add the Shrimp mixture to the rice when risotto is mostly cooked, and continue stirring.

    Step 5

    - Once most of the liquid has boiled off the Rice mixture, add the Butter and cheese and continue cooking until the Rice is complete.

    It should now look something like this:

    SaucePan full of Risotto

    Step 6

    - Dole the Risotto out in smaller bowls.
    - Sprinkle with Parsley and Ramono

    Step 7

    -Remove from heat and allow to sit for 4-7 minutes

    That’s it! I served this with Salmon and a Greek Salad, which worked out great. This dish is so rich, it’ll knock your socks off!

    Let me know if you have another good Risotto recipes or let me know how this recipe worked for you!

  4. The Foodie Quiz

    May 12, 2007 by TheCanadianFoodie

    Think you may be a foodie?

    Take the Foodie quiz and find out!

  5. Spicy Salmon Steaks & Prosciutto Wrapped Sea Scallops

    May 10, 2007 by TheCanadianFoodie

    Meal Rating:
    Time – 9
    Complexity – 9
    Food – 8
    Overall Success – 8.5 out of 10

    Well, it’s been a lot of work to get this site up and running… which is kind of making me hungry.

    So I thought I’d kick things off by sharing a great recipe that was given to me recently

    What you will need:

    Spicy Salmon Steaks:
    Two Salmon Steaks
    Cumin (whole seed)
    Whole Black Pepper
    Red Wine

    Prosciutto Wrapped Sea Scallops:
    10 Medium Sea Scallops
    enough Prosciutto to wrap the scallops
    Fresh Rosemary

    Step 1: Prepare the spices

    Crush pepper and cumin together using a mortar and pestle until you have a rough powder. Add Basil and crush a little more. Spread mixture on a small plate.

    Step 2: Prepare the Steak

    Spice Coated Salmon Steak

    This parts easy :)
    Skewer open ends of the Steak.
    Rinse Steak and drop into spice plate… coat both sides liberally.

    Step 3: Prepare Scallops

    Scallop Ingredients

    Spice Coated Salmon Steak and Prosciutto wrapped Scallops, ready to cook!

    Rise the Scallops.
    Wrap each Scallop individually in a slice of Prosciutto. Depending on the size of your Scallops, you may have to cut your Prosciutto in half (length-wise.)
    Secure Prosciutto by skewering wrapped Scallop with a spear of fresh Rosemary.

    Step 4: Cooking

    Prosciutto wrapped Scallops on the BBQ

    Heat the BBQ and cook Scallops for approx. 10 minutes, flipping occasionally.

    Pan Frying Salmon Steak

    Salmon Steaks:
    Heat some oil in a pan on high.
    When ready, set Steaks in pan and sear for 1-2 minutes per side.
    Turn down heat to a low setting and splash red wine into pan.
    Continue to cook steak for another 3-5 minutes each side.

    Step 5: Serve:

    Spicy Salmon Steak & Prosciutto Wrapped Sea Scallops with Side Salad

    Serve the Scallops and Salmon with your favorite salad and enjoy.

    My wife and I enjoy spicy food, so I made the pepper/cumin mix heavy on the cracked pepper. Interestingly enough, the cumin was the dominant flavor on the Salmon, all that was left from the pepper was the heat!

    When I first heard this recipe, I wasn’t so sure about pan frying The Salmon, but am sure glad I gave it a try! The result was a really rich steak – crispy on the outside, and juicy in the middle.

    And if you make it as spicy as I did, the Scallops help moderate the heat really well!

    If you try this recipe out, please let me know! If you change it up at all and like the result, please share!

  6. Hello world!

    May 9, 2007 by TheCanadianFoodie

    Welcome to This is our first post. Hope to see you again soon!