Chef, Mother, Crazy Cheese Lover
Get ready to enjoy some French food at the March 14th cooking class. Class is $50 per person and is held at Two If By Sea in Dartmouth. Class starts at 7pm.
We will be making rabbit rilette ( a pâté), roasted duck, warm lentil salad and chocolate mousse.
To sign up, please email Renee@feistychef.ca. Class minimum is 15.
As crazy as this may sound, I have never made the traditional "boiled dinner". I know, I live in Nova Scotia where it is a common thing to find in a pub menu, but I have never even thought of doing it for myself. So, after seeing a delicious piece of corned beef from Martock Glen, I decided it would be the perfect pick me up on a cold and rainy day.
This is my first attempt, so stay tuned for my finished product with recipe! Wish me luck.
Have you ever had a friend make you something that was so delicious that you couldn’t stop thinking about it? Well, that is what my friend, Zane Kelsall, and his addictive green onion cakes have done to me.
He first whipped me up a batch for this past New Years Eve. While I was stuffing my face with this addictive snack, I couldn't help but wonder how could he have waited so long to serve me this hot and savoury little treat. I mean, we have been good friends now for a few years, and we do the TIBS Family Dinners together. What gives?
Anyhow, I obsessed about them for days until Zane promised to have me over for dinner for his wife Alexis’ fabulous Pad Thai and his amzing green onion cakes.
After eating way too many, dipped in a mix of Sambal Olek and soy sauce, I just had to write about them and share the recipe (which has been borrowed from Alexis’ wonderful blog “Domestic Bliss”).
Zane pointed out that this divine creation was considered street food in his hometown of Edmonton - something you eat after a night out on the town. I would take these over a donair any day. He also made it very clear that they're NOT to be called scallion cakes!
I won't make you wait any longer, here is the recipe for Green Onion Cakes. Hope you enjoy them as much as I do!
Mix the flour, salt, oil, and a little water together. Slowly add more and more water until dough forms a ball. Knead slightly until smooth and let rest under a damp cloth for an hour.
Roll out on a floured surface (add more flour as necessary so as to not let dough stick to the counter) as thin as possible. Avoid ripping or tearing the dough. Rub dough with olive oil and evenly cover with chopped green onions. Starting at one end roll dough tightly onto itself (like rolling cinnamon buns).
Slice the roll of dough into pieces anywhere between 1"- 3" in length. With each slice gently press the dough on the ends into itself ("like a present" my husband says), sealing the ends. Then with the slice standing upright in your palm, use your other hand to squish it into a patty like shape. Roll out this patty as thin as you can (without ripping). Heat up a skillet over medium heat with oil. One by one, fry the green onion cakes until each side is golden brown.
Slice into wedges and serve immediately with Sambal Olek and soya sauce.
It has been a really cold week here in Dartmouth - definitely one of the coldest in years. Last night we hosted our 31st TIBS Family Dinner. Because of the weather it only made sense to have some comfort food on the menu.
Here's a collection of photos from last night's dinner. Our next dinner will be held on Friday, February 22nd. We will be sending out an email soon notifying everybody of when ticket sales will begin.
If you're interested in attending any of our upcoming dinners, please join our mailing list, or our Facebook Page.
Funny thing happened recently; my husband's office moved from Bedford to Downtown Dartmouth. What does that mean? It means that when I'm available, I can make his lunch and hand deliver it to his office. How great is that? For him? Pretty awesome!
On this particular day, a snowy Thursday, I made Doug a lunch that even made me cry with hunger pangs; homemade pork and lamb Kefta on a chickpea, tomato and avocado salad with Zataar, sumac, tahini and buttered pine nuts.
I have a little video about the Kefta that I will post in the next day or two, but here is the recipe for the quick, easy and delicious salad. Check out some of my other videos.
Mix and add dressing.
Mix ingredients and season to taste. Thin with warm water if needed. Pour over vegetables and mix.
I often try to do a baking project with my kids when at home, so today I decided to make a family favorite, granola bars.
This recipe literally took me 10 minutes to make and an extra 30 minutes in the oven. How easy is that? Next time you are thinking of buying bars at the store, but the ingredients to make them yourself. You will thank me for it.
Makes 12-14 large bars
Pre-heat oven to 350F. Line a baking sheet with parchment paper. Mix all ingredients and pat down firmly onto baking sheet. Bake 30 minutes. Let rest for five minutes then cut into desired size. Keep in airtight container.
It is a new year and that always comes with new resolutions. As always, my biggest resolution is to get fit; whatever that might mean!
Last year was pretty good. I stuck it out at the gym all year long, but this year is the year of muscle-bound Renee. My plan is to hit the gym four to five times a week, in addition some gruelling ass-kicking sessions with Andrew Russell (paddler extraordinaire and the only man I have ever met who has a true six-pack).
With all this being said, I still need to eat after my workouts, so I share with you my favorite post-workout dish, the Chick Pea Delight with a fried egg. This dish is good anytime, anyday and anywhere. Enjoy.
Mix all the salad ingredients together and taste for seasoning. Top with fried egg.
Eggs - Wood 'n Hart Farm
Chèvre - Ran-Cher Acres
Bacon - Sweet Williams
Pear Vinegar - Boates Farm
