Tuesday, 31 January 2012
I've been looking forward to this night, since Scott from Beast and Matty from Parts and Labour first suggested it. As members of the Group of 7 Chefs they thought an Odd Bits dinner would be fun and a way to help them raise money for their trip to New York to cook at the James Beard House later this year. Importantly it would be a way for offal lovers and neophytes to try a range of dishes not often found on restaurant menus. All seven chefs picked an odd bit and created a dish. The list was bone and tendon, lamb kidneys, lamb tripe, tongue and testicles, pork heart, veal brain and pork blood.
Thursday, 26 January 2012
Last night I was at Nick and Nat's Uptown 21 in Waterloo. I met Nick last year at Savour Stratford, when we were both judging the Best Chef competition. Nick asked if I would participate in a cookbook dinner at his restaurant sponsored by the local bookstore Wordsworth Books. I said yes, Nick had told me he loved my Fat book, authors always fall for flattery. Also I love this type of event, the chef does all the work and I have time to meet people who like my books and I can continue my mission of convincing people to try odd bits. Nick made my food shine and alas my photography doesn't do it justice - I had a camera incident - my flash had a mind of its own deciding when it would and wouldn't work, but I've posted the snaps anyway.
Wednesday, 25 January 2012
I'm off to Kitchener/Waterloo for an interview with Daiene Vernile at CTV Provincewide and then on to the Odd Bits dinner at Nick & Nat's Uptown 21, tonight. The menu includes testicles and chocolate blood ice cream, a full report soon.
In the meantime you can watch my conversation with Alison Fryer at the Cookbook Store in Toronto.
Friday, 13 January 2012
My resolution this year is to convince everyone to try odd bits. One of the most approachable and easiest to begin with is heart. This is a beef heart. Now if you are adventurous, you can buy a whole heart and prepare it yourself. It's not hard, all you need is time and a sharp knife.
Friday, 6 January 2012
Well I hope you have leapt out of bed and gave your puff pastry two more rolls this morning. Now you will have this -
Thursday, 5 January 2012
If you follow this blog you will know that I have written about galette des rois before. So instead of recounting the history of this cake, this post is a practical how to make one, no need to buy the book Fat: An Appreciation of a Misunderstood Ingredient, with RecipesIf you have the book the recipe is p 64.