| 03 March 2010
Here's one for you trivia buffs: where is the most mustard seed grown? According to Wikipedia, the answer is Saskatchewan! Apparently, that province grows half of the world's supply.
Everyone's probably most familiar with the classic sweet, yellow mustard that seems to be the quintessential accompaniment to hamburgers and hotdogs. Or perhaps you're most familiar with the next most famous type -- dijon, a particularly pungent version of this creamy spread. Although I would argue that hot Russian mustard must be the most pungent of them all. There are quite literally hundreds of different types of mustards out there. The next time you have an opportunity to try some different kinds, do so. They range from hot and spicy to mild and sweet, from crunchy to smooth. Although some bottles of high quality mustard might demand high, if not outrageous, prices, making your own at home really isn't that difficult.1. Pour about one cup of colourful mustard seeds into a bowl.
2. For hot, spicy mustard add a little cold water; for a milder version, add a little hot water. Crush the seeds and water to make a thick paste. If you like the way it tastes, add a drop or two more water to bring the mustard to a spreadable consistency, or move on to Step 3.
| 15 February 2010
Chayote (pronounced cha-YO-tay) is a pale green, wrinkly, pear-shaped fruit found, most likely, on the exotic fruit shelf of your local grocery store. Being a cousin of the gourd family, you might sometimes find it amongst the cucumbers and squashes. Originating from Central America, it has become a favourite among practically every culture living in the hot, tropical climes where it likes to grow. I've heard it compared to zucchini because it's so mild in flavour and can be prepared in many of the same ways and recipes. But, unlike that delectable summer squash, chayote will stay crisp and firm after it's cooked because it doesn't have anywhere close to the same water content. Its seeds are edible, and it can be eaten raw or cooked. Preparation is very simple: steam, boil, sauté, microwave or bake. Either peel the skin away before cooking with a vegetable peeler, or leave it on and remove it after cooking. Every part of this plant is edible. Look for chayote root which can be baked or boiled just like potatoes and served with butter, sour cream and goat cheese. Use the leaves and stems in salads and stir-fries.
| 01 February 2010
Yes, you read it correctly. Squab. No doubt, you're wondering about my sanity right about now. Who would want to eat pigeon? Squab, after all, is exactly that -- young pigeon. But don't worry, these pigeons are farm bred and raised. I'm not proposing for even a minute that you dine on those scrawny, feral birds that seem to inhabit every park and street corner in the country.
Although finding a supermarket that carries this food of kings may be somewhat challenging, you'll be happy that you tried. That's right -- food of kings! It's quite a treat, and it's definitely worth the effort it takes to hunt it down. Squab makes its way onto the menus of high-end establishments where it becomes the perfect foil for the chef's creativity. It's bred to have a large, meaty breast, and to retain a considerable amount of moisture as it cooks. Very similar to duck, squab has a layer of fat just below the skin that bastes the meat underneath as it cooks. It's also considered to be a dark meat; so, try not to cook it beyond medium-rare.
| 20 January 2010
A few days ago while doing my grocery shopping, I found myself standing in front of the frozen fish section eyeing the crab. "Today," I thought, "is the day for crab." I picked up a can of frozen crab meat. The sweet meat turned out to be the perfect addition to the arancini I ended up making. Arancini begin with a basic risotto recipe to which you add whatever ingredients you'd like. Once the risotto is ready, let it cool, form it into orange-size balls. Roll the balls in egg, flour and bread crumbs. Fry the arancini until crisp and golden. Serve and enjoy!
Preparing crab can be done in any simple or elaborate way you prefer. Eating crab, however, can be daunting, especially if you're facing those pincers for the first time. I would argue that the best part about eating crab is sitting back, relaxing and totally enjoying the slow process of extracting bits of sweet, flavourful meat from those spindly claws.
One of the most popular types of crab available to most people is dungeness found off the coast of British Columbia and the northern United States. Reddish-brown in colour, they can weigh anywhere from 1 to 4 pounds. Another is the blue crab found on the east coast. Recognized by its pretty blue colour, it ranges in size from 3 to 6 inches. But, there are well over 2000 edible crabs worldwide.