Archive | March, 2012

Johnny Johnny Johnny!

12 Mar

No, not Depp.

Johnny taught me mad knife skills.

Johnny taught me how to make quick pickles.

Johnny taught me how to plate beautifully.

Johnny taught me mis en place.

Johnny taught me how to run a restaurant.

Now he’s on TOP CHEF CANADA!

Boss

!!!!!Tonight at 10!!!!!

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Eating Local in the Winter

5 Mar

Check out this Ottawa Citizen feature Waiting Out Winter for ideas on
how to eat locally as we creep through the next few weeks.

Tried Tested and True #4 – Upper Canada Cranberries, Peas & Tofu Burgers

4 Mar

With the absence of Farmer’s Markets’ delicious fresh local produce, I turn to one of the only things that is available and so utterly Ottawanian – Upper Canada Cranberries.

They are sold all over town and farmers markets and they even make their own cranberry juice that’s sold at The Red Apron – num num num.

So, aside from the incredible irony of trying to eat local, I made garlic quinoa with these cranberries. I contrasted the tart/sweetness of this side dish with a healthy helping of frozen organic peas, acorn squash (I found in the reduced section that needed to be baked immediately so I found various ways to use it, including cubed in this dish) and one Sesame Miso Tofu Burger by La Soyaire. These tofu burgers are a great way to have a quick helping tofu without the need to marinate it or cook it a fancy way – it’s already got all the flavour and texture you need!

Check it.

Tamari Tofu with Peas & Squash on Cranberry Garlic Quinoa Pilaf

Heat over medium heat in small saucepan,
1 tbsp vegetable oil
Sautee for one minute,
1 clove minced garlic
1/3 cup quinoa
Add and lower heat to simmer,
2/3 cup water
2 tbsp frozen cranberries
pinch of salt

Cover and cook through until quinoa is tender
and has absorbed all water (about 10min)

Meanwhile, in a small skillet or frying pan heat on medium heat
1 tbsp vegetable oil
Sweat until translucent,
1/4 small onion, chopped
Add to pan and sautee until heated through (about 5min),
1/4 cup frozen peas
1/4 cup cooked squash or raw apple, cubed
1 cubed La Soyaire tofu burger
2 tbsp tamari or light soya sauce
dash of sesame oil
dash of cinnamon
dash of cumin

Layer the tofu medley over the quinoa and top with yoghurt!