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).
Yea, that just happened, I made a waffle out of leftover stuffing and served a turkey sandwich on it, that’s how white trash I am. Christmas 2011; the year of the Stuffing Waffle Turkey Sandwich. Straight out of the Gypsy Kitchen.
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?
The Smoked Gouda Duck Confit Grilled Cheese is a standard casual entertaining food around here. One of Chef B’s little treasures; it’s savory and smoky with just a hint of salty, buttery toasted-ness, and always a big hit. Now it can be a big hit in your house.
Sometimes it’s the simplest things that strike a cord. Like this pretty little Thai Sweet Chili Chicken. Didn’t intend to post because two ingredients; “chicken” and “jar o’ sauce” does not a “recipe” make, but it’s a solid thecnique for the grill and using it, you’ll get beautiful results every time.
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.
Cold rice vermicelli salad with bright fresh veg, dressed in a lime, rice wine vinaigrette, (totally delish) chicken satay, finished with peanut sauce. Authenticity and intensity. Eat goooooood.
A family favorite, can you ever go wrong with a good, fruity, moist banana muffin? No, of course you can’t. This is among my most loved recipes (which BTW goes great with Nutella).
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.
