Tip for Tat

Everyone always asks me what the best thing I learned in culinary school was. I don't think it was how to make hollandaise, or a jus, or how to perfectly bone a fish. I do, however, think it was the small little tips and pointers that I have turned into habits in my every day cooking.

The first one is mis en place. Mis en what? This frilly French term is actually very simple - putting into place. The idea is that before any simmering, boiling, or grilling, you organize and measure out your ingredients. Who wants to worry about measuring 1/2 teaspoon of salt when you have three sizzling pans on the go? Prepping your ingredients will make new cooks calmer and seasoned cooks even better.

These are a few tools I like to use, but anything goes - as long as its dishwasher safe!

These graduated stainless steel bowls are also great for baking. Get a bunch of them - you'll be surprised how many you need!

Stainless-Steel Restaurant Mixing Bowls, Set of 5, $75.94

Glass Prep Bowls, Williams Sonoma, $37.93

Stay tuned for more tips!

Charlie's Burgers: The Anti Restaurant

I wouldn't even dream of liking anything "anti-restaurant" until I met Charlie. Charlie Burger isn't a Charlie, or a Burger, but a somewhat secret dinner society. Foodies from around Toronto can sign up, fill out a questionnaire, and be invited (and hopefully picked) to attend a chef designed dinner at a secret locale in Toronto. I was lucky enough to attend one last summer, and again this past weekend. Once chosen, Charlie sends vague but mysterious emails to the attendees notifying them where to meet, who to look for (generally a guy sitting on a wine barrel), and what secret "pass code" (Ours was...I like my pasta cooked with west coast water). The meal was created by Chef Lee Cooper, of L'Abbatoir in Vancouver and was simply incredible. My foodie friend and I were overwhelmed with the foods originality, creativity, and the incredible experience overall.  Each dish had layer upon layer of flavour, and highlighted seasonal fresh produce and ingredients. Charlie's Burgers is not for the faint hearted - pigeon and lambs brains have been known to grace the menu - but-  if you love food, and are open to try anything, I highly suggest testing your luck and signing up at http://www.charliesburgers.ca/.

Learn more about Charlie's Burgers here:

http://www.theglobeandmail.com/life/food-and-wine/food-trends/revealed-charlie-burgers-true-identity/article588310/?page=all

Here are a few pictures and the menu.

Jewels (Pearls) of the Sea

If one day, I'm forced to eat only one thing for the rest of my life, it just may be Pearl Oyster Bar lobster rolls. Located in New York, at Cornelia and Bleecker, Pearl's is one of the most charming and delicious go to's for any seafood lover. The minimal seasoning and the highly flavourful east coat lobster come together to create a best-I-ever-ate dish. I even sometimes go to Pearl's, alone, when my cravings for these beauties get far too out of control. If after you come down from lobster roll heaven, you have any room left in your stomach (which I rarely do) try their hot fudge sundae.

It's just my luck that a few years ago, Pearl's published a cook book! Although never quite the same (I think some secret ingredients are left out of this recipe), this version is pretty darn delicious. Make the shoestring fries that come with the roll….I highly suggest it!

Pearl Oyster Bar Lobster Roll

(Serves two) 
Ingredients: 
2 pounds cooked lobster meat, chopped roughly into 1/2 and 3/4-inch pieces
1/2 celery rib, finely chopped
1/4 cup Hellman's mayonnaise
Squeeze of lemon
Pinch of kosher salt and freshy ground black pepper
2 teaspoons unsalted butter
2 Pepperidge Farm top-loading hot dog buns
Chopped chives for garnish 


Directions: 
To make the lobster salad, in a large bowl, combine the lobster meat, celery, mayonaiise, lemon and salt and pepper and mix thoroughly. Cover the mixture and store it in the refrigerator until ready to serve. It will last for up to two days. 
To prepare the bun, in a small sauté pan over low to medium heat, melt the butter. Place the hot dog buns on their sides in the butter. Flip the buns a couple of times so that both sides soak up an equal amount of butter and brown evenly. Remove the buns from the pan and place them on a large plate. 
Fill the toasted buns with lobster salad. Sprinkle with chives and serve with a salad, slaw or shoestring fries. 

Here's my version - I used mini buns and toasted them in the oven! 

Japa…dog?

I never thought the marriage between two of my favourite things would live so happily ever after: Japanese cuisine and DOGS (hot dogs, canines, whatever - they all rule). Japadog, out of Vancouver, was started by a Japanese couple who came to Canada with dreams of creating a majorly popular restaurant. Without the funds, a food stand would have to suffice, and out came their take on the all American (Canadian) hot dog stand. Japadog merges Japanese flavours with various hot dogs and sausages. Dreams really do come true - Japadog has been serving downtown Vancouver for the past few years with line ups around the block to prove their success. My favourite, and Japadog's most popular, is the Terimayo: your choice of hot dog (I go for Turkey or the Edaname stuffed dog) with teriyaki sauce, mayo, and seaweed. Trust me, I know it sounds a bit strange, but with that first bite you'll understand!

Japadog is located at Burrard and Smithe, 530 Robson, Burrard and Pender St, Granville and Cordova, in Vancouver. They also have a location at 30 St. Marks Place, in New York.

Don't Scream Bloody Mary!

One thing I do love is a fabulous brunch paired with an even more fabulous brunch cocktail. One thing I do not love is America's lack of Cesar's on their boozy brunch menus. Being a canuck allows me to enjoy these bloody mary esque cocktails with clamato juice (tomato and clam juices) instead of regular old tomato juice. I am well aware that this concoction sounds awful but let me tell you- with the hit of worchestershire sauce and heaping tablespoon of horseradish you have a delicious combo.

While living in New York I have to settle for simple bloody marys. Cookshop (at 10th and 20th, in the Meatpacking District) makes a GREAT one. They add olives to theirs which makes me love it even more.

I have attached recipes for both bloody marys and caesars - whichever you choose do NOT forget the seasoned salt and go heavy on the spiciness!

Martha Stewart's Bloody Mary

• 4 cups tomato juice
• Juice of 2 large lemons
• 1 to 2 tablespoons Worcestershire sauce
• 1 heaping tablespoon prepared horseradish
• 1 1/2 cloves garlic, passed through a garlic press
• 2 teaspoons coarsely ground pepper
• 1/4 to 1/2 teaspoon Tabasco sauce
• Unflavored vodka, to taste
• Lemon wedges, for serving
• Celery sticks, for serving and munching

Classically Canadian Caesar

• 1 1/2 oz vodka
• 4 oz clamato juice
• 2 dashes Worchestershire Sauce
• desk of tabasco Sauce
• celery salt (to line the rim)
• pepper to taste
• Lemon wedges, for serving
• Celery sticks, for serving and munching

For both drinks, line the rims of a highball class with celery salt,  combine ingredients with lots of ice, and most importantly, enjoy!