When I ask Kelly what dish would represent her, she takes time to consider it. We sort it all out in the car in a trip down Queen street.
She answers “Cioppino!” Why? “It’s the sum of all my parts.” Continue reading “Kelly’s Tre Parti Cioppino”
Calimari Per Tre Parti Tanka
Duck Fat Fondue
This is a recipe of sorts, but perhaps it’s better described as a manifesto: Get Good Duck. Canada is in the process of going “full duck.” This headlines from The Globe and Mail says it all, “Canadian duck producers to double output to meet growth in demand.”
Canada has always been duck territory, along with goose, it’s a prime element of Quebec’s foie gras industry. The French and Chinese are both known for their duck cuisine, and now there’s, “the arrival of immigrants from duck-eating countries such as Russia and the Czech Republic.” (From above article). Continue reading “Duck Fat Fondue”
A Coq Pie Recipe Tanka
Chicken. Garlic. Stock.
Butter. Flour. Mushrooms. Thyme.
Tomato paste. Wine.
Bay leaf. Whiskey. Onion. Cook!
Ladle on chips. Herb salad.
I am a “Coq Pie”
If you were to sum me up in a dish, it would be something I call, “Coq Pie.” I call it that because it sounds dirty, and because it’s a high-low marriage of Coq Au Vin and Frito Pie. Continue reading “I am a “Coq Pie””