Month: February 2020

Spicy Lobster Linguini

Spicy Lobster Linguini

Spicy Lobster Linguini, Venetian Republic by Nino Zoccali. Copyright © 2020. Photographs by Alan Benson.

Venetian RepublicThe food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik’s ricotta & rose liqueur crepes.

These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city-state rule the waters of the Mediterranean, enjoying unrivalled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture, and architecture of her Mediterranean neighbours? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk, and spice trade routes.

To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighbouring cultures.

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Aubergine and Ricotta Flatbread

Aubergine and Ricotta Flatbread

Aubergine and Ricotta Flatbread. Photography by Jason Lowe (page 157)

Black Axe MangalBlack Axe Mangal is one of the most innovative and unconventional restaurants operating in London at the moment. What began as a six-week pop-up in the backyard of a Copenhagen nightclub is now a 20-seat restaurant on the edge of a roundabout in North London. Although small, Chef Lee Tiernan’s riotous space has attracted lines of in-the-know food lovers, global critics and the world’s best chefs.

Like the eponymous restaurant, Black Axe Mangal showcases a variety of explosive flavours and underused ingredients, with open-fire cooking and classic techniques. Readers are introduced to the three pillars of Tiernan’s cooking: smoking, grilling, and breads. With step-by-step explanations on key techniques, mostly photographed in Tiernan’s home kitchen and garden, fans of the restaurant will finally have the opportunity to learn the secrets behind the restaurant’s most iconic dishes.

All of Black Axe Mangal’s signature recipes are featured—from their famous flatbreads to the Pig’s Cheek and Prune Doughnuts, Aubergine and Ricotta Flatbread, Peanut and Foie Gras Bars, and Tiernan’s own version of the Crispy Pancake. There are also dishes from the earlier Danish pop-up, as well as guest recipes like Matty Matheson’s Return of the Mac and the BAM Whiskey Sourz created by the British bartending legend Mr. Lyan.

Black Axe Mangal is typified by Tiernan himself—funny, honest…and a little bit sweary. His passion is felt throughout the book, and it is a passion to make truly delicious food, no holds barred, on his own terms. Tiernan sticks by a rule of not having rules—making what he wants, changing it up, combining different flavours and influences from international cuisines, with just one aim: to never be mediocre. It is this honesty and unrestricted creativity that has become the backbone of Black Axe Mangal.

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Beer-Battered Fish and Chips

Beer-Battered Fish and Chips

Beer-Battered Fish and Chips, Rustic Joyful Food Generations, Photography by Michael Kartes.

Rustic Joyful Food: GenerationsDanielle Kartes grew up poor, though it never felt that way to her. She was privy to much as a child, but it wasn’t until having her own children that she fully understood the effort made by her mother to their family comfortable during times of financial hardship. There was always food on their table and it was always delicious. Whether it was veggies from the family garden or “hamburger soup,” Danielle learned from her mother not just to cook but to feed people.

There is a food Renaissance beginning. People are taking greater care in cooking again, figuring out how to eat better and how to get back to those days of slow-cooked, homegrown food while balancing a career and family. Rustic Joyful Food is about life and Generations is about the past that will always touch our present and continue to shape our future.

The recipes in this book are simple and delicious. They are meant to remind you how special family time is and how important memories made around food truly are. Inside you’ll find: (more…)

Mama’s Butter Bean Soup

Mama's Butterbean Soup

Mama’s Butterbean Soup, The Healthspan Solution. Photography by Kelley Schuyler.

The Healthspan SolutionAuthors and leading plant-based nutrition experts Julieanna Hever and Ray Cronise have spent over a decade researching diet and nutrition, analyzing longevity studies, and helping their clients achieve sustainable, lasting health benefits by adopting a whole-food, plant-based diet.

In The Healthspan Solution, they share a simple and effective diet that has allowed their clients to lose weight, reverse disease, reduce or eliminate medication use, and achieve optimal health. This accessible and easy-to-follow guide examines the health risks posed by typical Western eating habits and explains how swapping animal products and added sugars for a diet rich in vegetables, legumes, nuts, and seeds can lead to lower blood pressure, healthy weight management, and longer life.

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Butternut Squash, Green Bean and Enoki Thai Coconut Curry

Butternut Squash, Green Bean and Enoki Thai Coconut Curry

Butternut Squash, Green Bean and Enoki Thai Coconut Curry, Beauty Foods by Caroline Artiss. Photography by Ed Anderson.

Beauty Foods by Caroline ArtissBeauty Foods offers a no-nonsense approach to eating clean for the body and mind to get you looking and feeling great.

YouTube sensation Caroline Artiss starts with a diagnostic glossary of beauty ingredients that highlights the best things to feature in your daily food regime. Did you know, for example, that eating beetroot can help prevent premature ageing? Or that the vitamin E found in hazelnuts can hydrate the skin and reduce fine lines?

Caroline offers a selection of fresh and inventive recipes using everyday ingredients as well as superfoods, giving advice on the beauty benefits of the ingredients. From an Avocado Smoothie to Chia Chimichurri Steak, Thai Coconut Curry to Blueberry Crumble Pots, look no further for delicious recipes that do you good.

Beauty Foods: 65 nutritious and delicious recipes that make you glow from the inside out is available at Amazon.com an Indigo.ca. (more…)

Roasted Aubergine Lasagna

Roasted Aubergine Lasagna

Roasted Aubergine Lasagna, The Plant Kitchen, Photography copyright © Ryland Peters & Small 2020.

The Paint Kitchen More and more of us are cutting out animal protein and products from our diets, or at the very least reducing them. Sticking to your resolve to eat a meat-free diet is going to be so much easier when your food is easy to prepare and exciting to eat. This is where The Plant Kitchen comes in.

Many of these recipes rely on a rainbow of fresh produce, alongside tasty vegan sources of protein, such as beans, lentils, and nuts. Seasonings and sauces take their inspiration from all around the world, creating hearty and nourishing meals with eye-popping colour and irresistible flavour. From tender peas, asparagus, and baby carrots and sun-burnished bell peppers and tomatoes, to the starchy roots and potatoes of the colder months, there is a plant-based recipe here that will showcase seasonal produce all year round, satisfy your appetite, and take you on a voyage of vegan food discovery.

The Plant Kitchen: 100 easy recipes for vegan beginners is available at Amazon.com an Indigo.ca. (more…)

Glass Noodle Soup

Glass Noodle Soup

Glass Noodle Soup, Sarah Jansala and Renoo Jansala, Page Street Publishing Co. 2019. Photography by Toni Zernik.

Authentic Thai flavour is made vegan with chef Renoo Jansala’s incredible recipes and her unique “fish” sauce. Thai food has often been off-limits to vegans not only because of the meat but because of one of the primary ingredients-fish sauce. Renoo has perfected a vegan “fish” sauce with a soy sauce base and various salts that imparts that same kick and authentic flavour.

Vegan Thai Kitchen

Even though many of their recipes use soy, it can easily be substituted with tamari if home cooks are trying to avoid soy or gluten. Consumers are eating less and less meat every year and the demand for plant-based alternatives to meat-centric staples is on the rise.

When Sarah and her mother decided to open their restaurant in Portland, Oregon, they realized there was a big demand for vegetarian and vegan Thai food. Sarah’s mother, Renoo, is an immigrant from Thailand and a vegan. Seeing the popularity of veganism inspired her to create the menu for Kati Portland, allowing her to finally share some of her favourite dishes.

This book will include spicy, from-scratch curries, stir-fry with flavorful garlic and pepper tempeh, and east-to-make favourites like Gluten-Free Pad Thai and Tom Yum Veggie soup. It will also include one of the most popular dishes at their restaurant, Tom Kha, a spicy soup with tofu, kaffir lime leaves, lemongrass and mushrooms.

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The best thing I ate this Month – January 2020

Lost in the Woods Pizza, Art-is-In Bakery

Lost in the Woods Pizza, Art-is-In Bakery – Maple fennel sausage, caramelized onions, cremini mushrooms, sun-dried tomato jam, warm honey, whole milk Mozzarella, basil, sesame crust.

A family member had been steadfastly hounding me to try Art-is-In pizza. Ottawa pizza? Meh. I’m admittedly a pizza snoot. Nothing comes close to New York pizza with its thin, foldable crust, ooey-gooey mutz and slices as big as your head. In my opinion, it’s peerless.

Then I tasted Art-is-In’s Lost in the Woods pizza. What do you know? New York pizza might have a long lost Canadian cousin, eh? (more…)

Nachos

Nachos

Nachos, Dining at Dusk, Photography by Daniela Haug.

Dining at DuskAt dusk, as afternoon relaxes into evening and the sun sinks towards the horizon, there is a magic moment. The workday is finally done, and it’s time for food and drinks with friends.

Dining at Dusk follows the golden hour around the globe—from Samoa, where the sun sets first, through Australia, Japan, India, Europe, Morocco and Brazil, to the USA and Mexico—celebrating the evening with Italian cicchetti, Spanish tapas, Greek mezzes, with tacos, yakitori, ceviche and more.

Simple-to-prepare recipes with roots in local culinary and cultural traditions, each paired with the ideal drink and a thoughtfully curated playlist – this is the perfect cookbook for elegant, laid-back gatherings with friends.

Dining at Dusk showcases a range of contemporary cuisine from around the world for this beautiful time of the day: relaxed, simple, comforting inspiration for food that is the ideal accompaniment to a modern lifestyle. (more…)

The Incredible Lemon Pie

The Incredible Lemon Pie

The Incredible Lemon Pie, Big Mamma Cucina Popolare

Big Mamma Cucina Popolare puts a clever contemporary spin on tradition featuring more than 120 delicious, easy-to-prepare, imaginative recipes.

Created in collaboration with one of the most exciting and successful Italian restaurant groups in the world, the dishes in this vibrant and accessible book include true classics such as Risotto alla Milanese and Tiramisù, while others reflect the most creative Italian food today, with such intriguingly named dishes as Burrata Flower Power and Double Choco Love

The one thing that unites them all is that everything enjoys a fresh and modern twist—making this the perfect collection of recipes for a new generation of food lovers and Italophiles.

Big Mamma Cucina Popolare: Contemporary Italian Recipes is available at Amazon.com an Indigo.ca. (more…)