Thrift Kitchen

This ruby-red beauty is part of a pair of hand-embroidered potholders I picked up at SVDP last week. I think they were only a couple dollars or something like that.

Some of you might know about my passion for second-hand goodies. In fact, I love any kind of alternative exchange system (i.e., thrift shopping, yard sales, co-ops, potlucks, etc.). They provide more good stuff than I can believe: environmental-smartness, cheapness, acessibility, and fun. Here are two more used finds for the kitchen:


Fabric folk art coasters. $1.99 from SVDP on Wellington. (I still haven't had the heart to get coffee rings on these little sweeties).

Bite here: ICA

Photo from www.velocityartanddesign.com

The Boston waterfront has a new gallery - Institute of Contemporary Art. I stopped in their gift shop on my way back to my hotel tonight and furiously wrote down the names of nearly everything they had on hand.

I particularly liked the clear Japanese food stickers, brought to the US by grassroots import company, Kamibashi. Each doll-sized vegetable looks hand-drawn. I also became an instant fan of Miam Miam, a 'food-sharing' company that has come up with several irresistible ways to make food fun again including their edible Wasa dinnerware, which is actually made from crisp rye crackers. I also loved ICA's moving 'paper tricks' called karakuri ningyo. In keeping with the food theme, check out the 'Doomed' karakuri, a flopping fish hoping for a saviour on the sushi block.

ICA also had slightly more upscale items for sale. Danish design company, Eva Solo's rain-proof grill/patio table hybrid, for example. And Harry Allen's resin banana bowl cast from true blue fruit for $120.

Tomorrow, I will look at the art for real.

Bite here: Boston

So, I'm in Boston for two days. This morning, I was looking for somewhere to have breakfast or lunch (I believe the word might even be 'brunch'), and I came across Boloco in the Financial District (bo = Boston, lo = local, co = company).

Turns out, it's a small chain that specializes in 'inspired burritos.' I'm talking brown rice, whole wheat tortillas, and antibiotic-free meats. There are also wicked toppings like steamed broccoli, caramelized onions, peanut sauce, and Monterey Jack.

The braised pork and beef are free-range, but I chose 'Summer' (black beans, mango salsa, melted cheese, and rice on a flour tortilla) with organic tofu to avoid traveler's tummy. It was fresh-tasting, non-greasy, and packed pretty full. Even the small size was a fairly big dude - not a bad lunch for five bones.

Photo from www.wfrd.com

Deceptively Simple

Here are more notes from my brodeo who is still cooking his heart out in Northern Thailand. Turned out like most everything with food - an unplanned experience made the most sense in the end:

The eureka moment came as I was walking down a street after class yesterday and stopped and watched a street vendor cook Pad Thai. Pad Thai, as we all know, is a noodle dish with egg and bean sprouts and is very common at all Thai restos in Ottawa. This lady, cooking Pad Thai on a corner in a makeshift kitchen/cart that would never pass a health inspection in Canada, was serving up simple pad Thai for about 80 cents Canadian. She had bags of basil and other herbs taped to a pole with all of the other ingredients seemingly haphazardly placed. She took a little plate and placed all the ingredients on it, fired her wok, and threw it all in, grabbing from nowhere a bottle of fish sauce, and squeezed in a few squirts. Fresh herbs were pulled from the bags and an egg from a flat was cracked and stirred into the mix. Under a minute it was done.

After watching this street side display, I realized that Thai cuisine is deceptively easy to prepare. It can not be mastered with a cookbook or a week-long class, it can only be truly prepared where it originates. Anything less, is just a version.

JUST COOK IT!

When you go to an Ayurvedic cooking class with Radhana, it isn't only about the food. It's also about Radhana, an ebullient, even joyous, Earth mother-type. And she's sexy and incredibly smart to boot! The nutritionist in me is a little suspicious of some of Ayurveda's claims, but Radhana's common sense (e.g. big breakfasts aren't for everyone) and quirky stories more than make up for it. No topic is taboo - Radhana cracks jokes about marriage, children, bodies, sleeping, and eating.

From her Spices for Immunity class:

Turmeric is anti-bacterial and anti-inflammatory - mix it with an equal part of raw honey for a natural (and cheap) alternative to cough syrup, cold remedies, etc. (No wonder her business is called Fearless Cooking!)

To aid digestion: Sprinkle a dime-sized piece of fresh ginger with a few drops of fresh lemon or lime juice and a pinch of salt. Put it down the hatch and then eat your meal as usual.

Suck on a bit of star anise instead of having a breath mint or to help quit smoking.

Learn more, smell spices frying for kitchari (a mild-tasting Ayurvedic soup that you'll likely get to try), and listen to Radhana's laid-back approach to living. Some of her classes are even free! Email radhana@fearlesscooking.ca for a complete schedule.

Pick-up Sticks

The past two weekends, I've slow-roasted a huge pan of summer tomatoes with oil, balsamic vinegar, thyme, cane sugar, sliced garlic, and S&P. Mostly, we've been smushing them on bread with cheese for breakfast.

Another thing I used them for was pasta: namely, linguine by Divella. The one I used was basil and garlic, but according to Adam, it tasted more like green tea. I thought it was a bit too peppery, but in any case, it stood up to the strong flavours of the roasted tomates, which I stirred into the cooked pasta along with some navy beans that I had boiled and then pan-fried with onions.

Divella is available at Italian shops all over the city. I picked mine up at DiRienzo (1121 Meadowlands) for $2.99.

Bite of Toast

Burnt toast Fall 2007

My good friend Cindy publishes this quirky food magazine. And she's surely the one to do it! Cindy always sends me little email greeblies, detailing the fresh shrimp she brought to an an impromptu picnic or the little piece of pork she's barbequed for lunch. Her food philosophies are simple: eat whatever you think tastes good, try out new foods and recipes, and fear no failure.

Just this morning, she did it again, sending me just the thing to use up some concord grapes wilting on my counter.

This fall, I’ve been experimenting with a sour cream coffee cake, the kind that’s leavened with baking powder and soda rather than yeast. My favourite is made with concord grapes, those small deep purple ones that aren’t in season for very long. Some of them have such small seeds, you needn’t bother removing them. I put butter in the pan and melt it in the oven as it’s warming up. Then I add brown sugar and the fruit. I reduce the cream in the recipe (actually I use milk, soured with vinegar, or buttermilk if it’s on hand) and halve the amount of sugar too. The batter, of course, is spread over the fruit. I make the coffee cake first thing in the morning so I can have it warm with my coffee for breakfast. Only takes but half an hour to bake.

Pick up a copy of Cindy's magazine if you want to find out what other things she has to tell.

Don't Bite The Animals!

Went to another community vegan potluck last night. Forgot my camera again.

- I took: oven-roasted tomatoes smushed on rye crackers and topped with basil from the garden ourside our condo building.
- Adam brought: Two-bean (navy and string) salad with sesame oil and black sesame seeds.
- Ali made: vegan Rice Krispie squares. Two kinds: Date Almond and Cranberry Orange.

Among the other dishes were: fire-roasted baba ganouche; baked spring rolls with chili sauce; rice paper wraps; sundried tomato pate with coconut, walnuts and chives; chickpea masala; chunky potato salad; raw pie; melt-in-your-mouth blondies (made by the same person who baked this); and chocolate swirl cupcakes.

Research shows that women are much less likely to eat in the presence of strangers than the opposite sex than are men, but there were strange ladies and dudes of all kinds last night, so perhaps vegetarians break the mould in more ways than one.

Bite there: Chiang Mai

Photo from www.oregontrailsoaps.com

Starting tomorrow, my brother is taking a week-long cooking class in Thailand. Here are some excerpts from his trip reports thus far:

All is well, I am just waiting to board my flight to Chiang Mai. I am in the Royal Silk first-class lounge enjoying a roselle drink. It is sweet and fruity but that is all I know about it...I took a cab to the hotel, then went and ate a yellow curry chicken dish with a crazy ass good coconut shake for about 4 dollars on the road...In the lobby of the hotel, there was a coffee shop that served up lattes for $1.50. Starbucks, take notes.

Tonight I went to the Sunday market...they make a quiche-like pancake out of egg in this large pan, then stuff it with Pad Thai. Sort of looks like a burrito. They only cost 20 Baht (60 cents).

Watch this space for updates on his classes.

Spot Bite Hard Online

I submitted a recent Bite Hard post to Tastespotting.
I don't know how long it will stay on the first page.
If you can't find it, just search for Francois Doucet.

Click it, share it, bite your friends!

Vegan Again

This cake
does not contain
milk, eggs, or butter.

But it tastes...delicious!



Vanessa Holm, vegan baker and Master's of Arts student, showcased this beauty at Ottawa's first vegan community potluck. The next one is on September 15. I hope, I hope (fingers crossed) that Vanessa outdoes herself again. Everybody else - pony up and I'll see you there!

Check this pdf for more details.