Articles Tagged ‘recipes’

TASTE TEST: Two local writers join forces to create the cookbook Fresh & Healthy Cooking For Two

After being introduced in 2005, Ottawa authors Marilyn Booth and Ellie Topp began collaborating on a healthy cookbook that diligently follows Canada’s Food Guide. Besides finishing each other’s sentences and joking about taking ski trips together, what better a pairing than a professional food economist and a registered dietitian? Ottawa Magazine’s Vanessa Ortynsky sat down with the dynamic duo to talk about their cookbook Fresh & Healthy Cooking For Two and their upcoming book signing at Thyme & Again.

How did you two meet?
Ellie Topp: I had done a book for two, Savoury Wisdom (2003) with Suzanne Hendrix who is a dietitian. I asked Suzanne if she’d like to do another book, but she was working on other projects at the time.

Marilyn Booth: I met with a dietitian friend of mine, Debra Reid, who asked me if I would be interested in working on a book with Ellie.

Ellie, you studied home economics and food science. And Marilyn, your background is in physical education and nutrition. Tell me how this impacts your partnership.
Marilyn: Ellie is responsible for writing all the recipes and making sure they taste good and have enough flavour.

Ellie: Then Marilyn would come back and say “There’s too much salt,” and analyze [each recipe] for sodium and fat. We’ve set pretty tight guidelines.

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BEST OF SUMMER EXTRAS: Throw your own Mad Men dinner party!

You’ll have t0 wait a little longer for the next season of Mad Men (some are suggesting February 2012!). But just because the show won’t be starting up again this summer doesn’t mean you can’t still hold that Season 5 party you were planning. In the Summer 2011 edition of Ottawa Magazine, writer Daniel Drolet’s “TV Dinner” column gives a step-by-step guide to throwing a 1960s dinner party that would make Betty Draper proud. Here are the recipes:

A Mad Men-inspired cocktail bar. Photography by Rémi Thériault.

Drinks:

We offered guests a choice of martini or a Manhattan, a cocktail popular in the 1960s.

Manhattans are made with two parts rye whisky to one part sweet red vermouth.

Combine in a cocktail shaker with ice, add a drop or two of Angostura bitters. Stir well to chill.

Serve in an old-fashioned glass garnished with a maraschino cherry.

Appetizers:

A. Shrimp in Ice Ring (Chatelaine Cookbook, page 44)
Nothing more than shrimps on ice, but visually it’s very arresting!

Add a few drops of blue or green food colouring to water (I used blue) and pour into a six-cup ring mould. Set in freezer overnight. Unmold by running cold water over the inverted mould. Place on a deep tray and replace in freezer until serving time. Surround the base of the mould with daisies or pale yellow chrysanthemums. Fill centre with two 12-ounce packages of frozen cleaned shrimps that have been cooked according to package directions and thoroughly chilled. Serve with tangy cocktail sauce and lemon wedges.

FEATURE: Think Global, Eat Local

Earlier this year Ottawa Magazine’s food writers took to the streets, tasting their way through a smorgasbord of cuisines and documenting their discoveries. Enjoy the multicultural buffet.

Global Eats

Photography by Photoluxstudio.com - Christian Lalonde

Along the way they visited the kitchens of local embassies (Algeria, Norway and Mexico) to jot down the diplomats’ homegrown recipes, scouted food markets to uncover standout ingredients from the four corners of the globe, and stopped in at dozens of neighbourhood eateries to savour the most intriguing “global staples” on their menus: those key food items — pasta, bread, sweets, and rice — that are popular the world over. Enjoy!

The Americas

Asia

Europe

Middle East and Africa

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FROM THE PRINT EDITION: Best food finds from Canada, Mexico, Jamaica, and Hawaii

As part of our Think Global, Eat Local feature, we bring you the tastes of the Americas

The Americas
THE AMERICAS

HAUTE OPTION

THE WHALESBONE OYSTER HOUSE
The world is their….
By Riva Soucie

Joshua Bishop got his “sea legs” in Toronto at Rodney’s Oyster House, a large, raucous restaurant that boasts thousands of oysters shucked each night. After he learned the ropes, he took off for a one-year trek across East Asia, scribbling business ideas in his journal as he went. By the time he returned to Ottawa in 2001, he was ready to start a catering company, but low funds had him working out of his parents’ basement. Didn’t seem to matter, though, because Bishop was focused on building a brand and a loyal customer base. His approach clearly worked. Open since 2005, The Whalesbone truly embodies the spirit of the new Ottawa, where local, creative expression is experiencing a revival in a way that forces even the critics to admit that we have something great going on in this city. The food is simply prepared and fresh, the wine and beer lean toward the local, and the busy bartenders favour the likes of Marley, U2, and Steve Earle.

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THINK GLOBAL, EAT LOCAL: A recipe from the Mexican ambassador’s kitchen

Embassy of Mexico’s Chef Raùl Guerrero shares this traditional red snapper recipe.

Photography by Photoluxstudio.com - Christian Lalonde, styling by Noah Witenoff

Chef Raùl Guerrero has been cooking at the embassy of Mexico for the past 11 years. Though himself a native of Mexico City, chef Guerrero aims to highlight cuisines from around the country: fish from Veracruz, for instance; a cactus salad from the Mexico City area; chiles en nogada from Puebla; and sopa de lima from the Yucatán. When dignitaries from Mexico are at the table, Guerrero goes with a Canadian theme, serving salmon seasoned with maple. He finds some Mexican specialties — canned cactus, for example — at Video Latino on Somerset Street and heads to Herb and Spice on Wellington to source fresh ingredients such as chilies serranos, tomatillos, and guanabana.

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THINK GLOBAL, EAT LOCAL: A recipe from the Norwegian ambassador’s kitchen

Ambassador Else Berit Eikeland shares this traditional Norwegian dish of gravlax with mustard sauce.

Photography by Photoluxstudio.com - Christian Lalonde, styling by Noah Witenoff

Unless there’s a special event or dinner, Ambassador Else Berit Eikeland and her teenage children are the cooks at the embassy of Norway. “Kids need to learn how to cook,” says the ambassador, who arrived in Ottawa in September 2009. Ms. Eikeland, who grew up in a village on the southwest coast, enjoyed the typical Norwegian diet of the time: fish almost every day, with meat on Sundays. “Today in Norway, people eat more spaghetti than potatoes, but I am introducing my kids to traditional Norwegian cuisine,” she says. That means fish and fresh vegetables — especially potatoes, carrots, peas, and cabbage. Visitors to the embassy always enjoy the ambassador’s own gravlax with mustard sauce.

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THINK GLOBAL, EAT LOCAL: A recipe from the Algerian ambassador’s kitchen

Mrs. Hafna Benamara, wife of the ambassador of Algeria shares this national dish of couscous and lamb.

Photography by Photoluxstudio.com - Christian Lalonde, styling by Noah Witenoff

This is the second Ottawa posting for Mrs. Hafna Benamara, wife of the ambassador of Algeria. When she first came in the late 1980s, she was a newlywed, the wife of the first secretary. “Ottawa was completely different then,” she says. Finding the ingredients for couscous, the national dish of Algeria, was impossible. “There was one tiny Lebanese store, but that was it,” she explains. Fortunately, by 2006, when Mrs. Benamara returned to the capital as the wife of the ambassador, the culinary landscape had been transformed: she’s now able to find everything she needs. Couscous may be the national dish of Algeria, but each region of the country has its variations. In the east of the country, where Mrs. Benamara is from, couscous is served with a buttery white sauce; in the mountains, it would be prepared with lots of oil from locally grown olives; in the west, cumin is the principal seasoning. She finds her ingredients at Nedroma Market (375 St. Laurent Blvd.) and Chez Jamel (89, boul. St. Raymond, Gatineau).

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WEB EXCLUSIVE: A delectable dessert recipe courtesy of the Austrian Embassy

Photography: Photoluxstudio.com - Christian Lalonde

Leonie Maria Brandstetter, wife of the ambassador of Austria, has 29 years of experience hosting different dinners and events. Her policy? “I always serve one dish from my country, maybe two, perhaps three, but never more than that. You need variety at the table.” The cuisine of the city of Graz, in the southern part of the country Mrs. Brandstetter comes from, has influences from northern Italy, but for the most part, Austrian cuisine incorporates a strong Hungarian influence. Goulash, dumplings, and wiener schnitzel are popular menu items — and, of course, Austrian pastries and sweets. Mrs. Brandstetter and her kitchen helpers cook everything from scratch — “I never use a caterer,” she says firmly — and she finds everything she needs for her recipes at local grocery stores.

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