A strong honey with a slightly bitter aftertaste and hints of leather and spice, Chestnut Honey is a new addition in the Gypsy Pantry. I would classify it as a savory honey, and as I understand it, each jar has it’s own characteristics.
Dragged the chef in my life on a food recognizance mission in Ottawa’s Hindonburg neighbourhood. Target: Art is In Bakery’s wearhouse kitchen/retail outlet, or as I like to call it Club Bread, where old world bread meets new world hip, the only thing missing is the doorman.
Ashford Castle, located on Ireland’s west coast has a history that stretches back as far as 1228, once owned by the Guinness family, it’s now one of Ireland’s leading Five Star Hotels and gourmet destinations. At the helm of the Castle’s kitchens is Head Chef Stefan Matz: widely considered one of Ireland’s top chefs, Chef Matz shares with us his thoughts on Irish Cuisine in the 21st century, and his passion for the produce of the Emerald Isle.
Time for a new edition of Food Gypsy CSI (Corinna’s Secret Ingredient) and a look at an expensive little addiction: Truffles. Truffles aren’t a big secret, they’ve been enjoyed by lovers of fungus for thousands of years, prized for their earthy flavour and musky scent. Sharing a few secrets from our kitchen that keep us in truffles — without breaking the bank.
Up to 15% of the population is affected to some degree by SAD (Seasonal Affective Disorder) or what most of us call the winter blues. Low light levels effect our natural circadian rhythms, and natural light directly affects brain chemistry. We took this issue to our resident Food Gypsy Health & Wellness Advisor, Dr. Josef Kubinec, because positive mental health is just as important as good physical health. Time for a little Food Vibe with Dr. Kubie.
A little something interesting for Valentine’s Day with our Up Your Skirt Dessert; a reconstructed creme brulee, strawberry carpaccio, a dash of chocolate and a pair of edible gams. What? You were expecting cupcakes?!
Among the things I find interesting about the culture of cuisine is the underlying symbolism behind food and no where is that more relevant than in Asia. Some call it superstition and cast it aside but I have long enjoyed the interpretation it brings to the kitchen, the table and the daily practice of feeding ones self; body, mind and spirit.
Often we try things without the benefit of good advice and then wonder why we’re so underwhelmed. That is the experience many first timers have with caviar then they stand there saying “what’s the big deal?” Consider this your personal guide to caviar with Chef Benoit Gelinotte’s Caviar Do’s and Dont’s or, as I like to call it; The Gospel of Caviar According to Chef B So you can get it right the first time (or the next time).
A Canadian original since 1976, BeaverTails got their start in our nation’s capital, Ottawa, Ontario and are now served in three countries; Canada, the USA and Sudia Arabia. Heck, thery’re so big they’ve got a Wikipedia page, even President Obama’s enjoyed a BeaverTail. So how is it that this fried dough pastry has eluded this Canadian gal?
From time to time, our resident Food Gypsy Health & Wellness Advisor, Dr. Kubie, drops us a line on what’s good for yee old bod. On the Food Vibe today: garlic scapes. Mmmmm garlic.
Sprouting chickpeas? Really?! In the Gypsy Kitchen? Oh yeah, we’re spouting chickpeas, because it’s fun. Nothing I like more than growing things then eating them. When we talk about food in terms of fuel and energy think for a moment about the amount of energy that a seed produces to grow. Sprouting increases the protein, essential amino acids, enzymatic activity, vitamins, and fiber content.
Montrealer’s have strong opinions about the smoked meat they love. Some revere Schwartz’s other’s Lester’s, Reuben’s, Dunn’s, Chenoy’s or Pete’s Smoked Meat. Each with their own spicing, smoking and steaming techniques it’s like arguing which temple to worship at. A day trip to Montreal takes me into the heart of Canadian deli tradition.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.
