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Crass Cuisine: May 2012
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Friday, May 25, 2012. Mussels, unemployment style. After my new fisherman friend exhausted his complaints about his last boss and how this country is going straight to hell, etc. we got to talking about shellfish. I made my usual groan-y puns like "hey, your boss sure sounds shellfish. After returning some empties (hangs head in shame) I came home with my catch (see what I did there? It was absolutely delicious. A little white wine on the side and a sunbeam from the window were my accompaniments....Have ...
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Crass Cuisine: August 2012
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Monday, August 27, 2012. OK Corn and other basic things I have screwed up. I was watching "Beloved" the other day, remember that one? As a child, my parents always insisted that I was smart. They would tell me so all the time. They would point out stupid things I would do and say "is that something a smart little girl should do? No Pretty sure not. She's a smart broad. To wit: OK Corn. Where is the excellent corn? I would shake my head. That's not all that screws me up. You know this sign? Me too. An...
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Crass Cuisine: February 2013
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Tuesday, February 26, 2013. My Great Grandma Winnifred and I were very close. She was an amazing cook of foods people just don't make any more: scalloped potatoes with heavy cream and cheese; jellied salad with grapes and shredded cabbage; chicken soup with huge knobs of butter and tablespoons of salt, and apple pie. Yes Chemical-free and organic? Thinly sliced peeled tart apples. 2-1/4 lb/ 1. 12 kg). 1/4 fresh grated nutmeg. On well-floured pastry cloth or work surface (I personally have had much better...
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Crass Cuisine: April 2012
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Sunday, April 22, 2012. If you are from Vancouver, you are no doubt familiar with Vikram Vij and Meeru Dhalwala and their amazing restaurants, Vij's and Rangoli. If you aren't, they are the leaders of modern Indian cuisine on the West Coast, and have many, many faithful guests at their restaurants, readers of their cookbooks and purchasers of their locally-roasted herbs. I myself enjoy all three. Vij's Lamb Popsicles in Fenugreek Curry. Adjust quantities up and down depending on how many you are feeding).
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Crass Cuisine: December 2012
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Sunday, December 30, 2012. So, I was on the CBC. Folks, I know it's been awhile. I'm sorry. I've had a helluva year, and I've also started writing for BC Living, so I've been neglecting y'all and devoting my energy to them like the publicity whore I am. Sorry. Http:/ www.cbc.ca/onthecoast/2012/12/28/should-2013-be-the-year-of-quinoa-1/. Also if you wanna see some of my work on BC Living, here is my latest story:. Links to this post. Subscribe to: Posts (Atom). I also contribute to:. Damn You, Autocorrect.
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Crass Cuisine: September 2012
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Friday, September 28, 2012. Look at my scallops, look. I encourage you all to get your hands on some fresh seafood ASAP, before the season is officially over. I recently had a craving for scallops, and had a vision in my head of the big, juicy jumbo ones that you get from Granville Island. So I took myself down there and discovered that about 4 of those fat beauties will set you back $20 before tax. Ouch. Seared Scallops with Almond Vinaigrette. 1/4 cup roasted, unsalted almonds. 1 tbsp champagne vinegar.
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Crass Cuisine: October 2012
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Tuesday, October 9, 2012. What to eat when you're fat. I don't typically use this space to complain about my life specifically, just life in general ;). But because I feel that food is so connected to life and our daily experience of eating and living is intriguing to me, I feel the need to discuss something here that is on my mind almost constantly. Then I got fat. PS what to eat is something you like that makes your body feel good, whatever that might look like to you. Me? Links to this post. Why Did Y...
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Crass Cuisine: February 2012
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Tuesday, February 21, 2012. St Valentine's Day Massacre. It all started beautifully:. Even Stella got into it:. Most likely, this was the result of red tide, and after doing a little research I discovered that only the ignorant and mentally ill buy oysters from B.C. Our mild coastal climate results in frequent algae blooms, which means you're playing Russian roulette with your intestines. I'm certain you can. See what I did there? Links to this post. Wednesday, February 8, 2012. I wanted to make my own m...
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Crass Cuisine: March 2012
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Monday, March 26, 2012. I remember once when I was in my twenties, I called my grandpa to see how he was doing. He'd had a few too many, and began to tell me in minute and excruciating detail how they used to get rid of crabs in the Air Force. From Saveur with my variations). 6 tbsp unsalted butter. 1 1/2 cups cream. 1/2-1lb pollock or crab meat. 1 cup panko bread crumbs. 1/2 cup finely chopped red bell pepper. 1/4 cup finely chopped yellow onion. 1/4 cup finely chopping parsley. 2 tbsp fresh lemon juice.
