Molecular Gastronomy gone wrong
As you may have seen with last week’s post outlining my attempt at homemade molecular gastronomy, I was supposed to follow that up with a week-long series detailing just how amazing molecular gastronomy is, and how any home cook could use it to add some flare to their dishes. But, as luck would have it,...
Molecular Gastronomy: The Home Game
We’ve invited friends (one of whom is joining the EMC team) over for dinner this coming Sunday, and my wife requested that I incorporate some molecular gastronomy in the menu. We first got a taste for this style of food preparation last summer when we took a cooking course in Prince Edwards County. We did...
For the Love of Lemons
I love lemons. It could be from the days of chewing on a gin and tonic soaked wedge from summers past, but more likely because they have become one of the most versatile and reliable go-to products in my grocery cart every week. I keep lemons on hand for finishing multiple dishes, and lemon can...
Mussels “epicées à la mariniere”
I took Julia Child’s basic mussel recipe and added red chile for some kick. When I made it, I went overboard with the thyme. I’ve adjusted the recipe accordingly. This is great in the middle of the week. It’s so easy to make and it tastes fantastic. Preparation Bring the wine to boil in a...
Leek and Mushroom Croquettes
So I never bake. Ever. I love to cook but baking is all science and chemistry and I just don’t enjoy it as much as throwing stuff in pots and hoping for the best. However, the kid is a vegetarian so we’re always trying to come up with things to eat that are more interesting...
Fresh pasta to go
It was impossible to miss the bright yellow sign as I walked down King Street; the newly opened ‘Pastabilities’ lept out at the corner of Church. Stepping inside, the bright and cheery décor augmented a menu board that suggested this restaurant hopes to do for pasta what Sandwich Box and Freshii have done for salads...
