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Nürnberger Rostbratwurst – Nürnberger Sausage Recipe
Nürnberger Rost-bratwurst: the little sausages with the big name. “Nürnberger” means from Nuremburg. “Rost” means roasted, as they are usually grilled over an open fire (often charred quite a bit actually). And “Bratwurst” of course is a style of fresh sausage....
Published at Button Soup
Nürnberger Rost-bratwurst: the little sausages with the big name. “Nürnberger” means from Nuremburg. “Rost” means roasted, as they are usually grilled over an open fire (often charred quite a bit actually). And “Bratwurst” of course is a style of fresh sausage....
Published at Button Soup
Kombucha
I have come to realize that I am quite resistant to new ideas. For me, new ideas are anything that I didn’t grow up with or study in school. For years I scoffed at modernist techniques and equipment like immersion circulators, xanthan gum, and anti-griddles. (Actually I’m still not co...
Published at Button Soup
I have come to realize that I am quite resistant to new ideas. For me, new ideas are anything that I didn’t grow up with or study in school. For years I scoffed at modernist techniques and equipment like immersion circulators, xanthan gum, and anti-griddles. (Actually I’m still not co...
Published at Button Soup
Kim Chi
Kim chi is an ace up the sleeve, delivering instant, intense flavour to bland ingredients like rice, flour, and eggs. And unlike most condiments that pack that kind of punch – things like hot sauce or fish sauce – kim chi is quite wholesome. Kim chi fascinates me because it is simult...
Published at Button Soup
Kim chi is an ace up the sleeve, delivering instant, intense flavour to bland ingredients like rice, flour, and eggs. And unlike most condiments that pack that kind of punch – things like hot sauce or fish sauce – kim chi is quite wholesome. Kim chi fascinates me because it is simult...
Published at Button Soup
Greek Lamb Sausage
I have Greek food on the brain. The current infatuation has many diverse origins. For starters this summer is the ten year anniversary of an epic trip through southern Greece, and I have been reading old food notes from the journey. Also I’ll be doing a class on Greek mezze for Metro Con...
Published at Button Soup
I have Greek food on the brain. The current infatuation has many diverse origins. For starters this summer is the ten year anniversary of an epic trip through southern Greece, and I have been reading old food notes from the journey. Also I’ll be doing a class on Greek mezze for Metro Con...
Published at Button Soup
Papa Suds’ Pizza Dough
This is my family’s pizza dough recipe. We make pizza almost weekly, so it is a workhorse recipe, one of the most important in our kitchen. People familiar with our neighbourhood have asked why we make our own pizza when we live literally one block from a pizzeria. The answer is that it&#...
Published at Button Soup
This is my family’s pizza dough recipe. We make pizza almost weekly, so it is a workhorse recipe, one of the most important in our kitchen. People familiar with our neighbourhood have asked why we make our own pizza when we live literally one block from a pizzeria. The answer is that it&#...
Published at Button Soup
Buranelli Cookies
One of my favourite Italian desserts is simple, elegant, and endlessly adaptable: cookies and sweet wine. In Italy I’ve seen this dish served with every manner of cookie, from amaretti to lady fingers to biscotti, and sweet wines as various as Vin Santo, Recioto, and Pantelleria. You coul...
Published at Button Soup
One of my favourite Italian desserts is simple, elegant, and endlessly adaptable: cookies and sweet wine. In Italy I’ve seen this dish served with every manner of cookie, from amaretti to lady fingers to biscotti, and sweet wines as various as Vin Santo, Recioto, and Pantelleria. You coul...
Published at Button Soup
Chili
Chili is one of the great North American dishes, and one that is especially relevant and useful in modern life, as it is a hearty one-pot meal that can be put together and left to cook in a crock pot or low oven for several hours. I’ll argue that the only two essential ingredients in […]
Published at Button Soup
Chili is one of the great North American dishes, and one that is especially relevant and useful in modern life, as it is a hearty one-pot meal that can be put together and left to cook in a crock pot or low oven for several hours. I’ll argue that the only two essential ingredients in […]
Published at Button Soup
Introduction to Charcuterie
This is the information I provide students in my Charcuterie at Home class, which I run a few times a year for Metro Continuing Education. What is charcuterie? Charcuterie is a French word, from char for flesh or meat, and cuit for cooked. Originally this was a medieval guild that was allowed to ...
Published at Button Soup
This is the information I provide students in my Charcuterie at Home class, which I run a few times a year for Metro Continuing Education. What is charcuterie? Charcuterie is a French word, from char for flesh or meat, and cuit for cooked. Originally this was a medieval guild that was allowed to ...
Published at Button Soup
Pickling Spice
This is my homemade pickling spice. To be wholly honest I don’t use it very often. I make a lot of pickles, but I prefer my pickled vegetables to taste of vinegar and garlic and maybe one other flavour like … Continue reading →
Published at Button Soup
This is my homemade pickling spice. To be wholly honest I don’t use it very often. I make a lot of pickles, but I prefer my pickled vegetables to taste of vinegar and garlic and maybe one other flavour like … Continue reading →
Published at Button Soup
Styrian Pumpkin Seed Oil
Styrian pumpkin seed oil (Steirisches Kürbiskernöl in German) is a remarkable artisan product. Styria (Steiermarck in German) is a province in the southeastern part of Austria. Here and in parts of adjacent Slovenia they grow pumpkins that produce hull-less seeds. … Continue reading →
Published at Button Soup
Styrian pumpkin seed oil (Steirisches Kürbiskernöl in German) is a remarkable artisan product. Styria (Steiermarck in German) is a province in the southeastern part of Austria. Here and in parts of adjacent Slovenia they grow pumpkins that produce hull-less seeds. … Continue reading →
Published at Button Soup
Aunt Dorie’s Fried Porridge
Morning! I made this on Edmonton AM on CBC Radio earlier this morning. Aunt Dorie is my great aunt, my mom’s mom’s sister. She lived with my mom’s family and did most of the cooking for the household. I wrote … Continue reading →
Published at Button Soup
Morning! I made this on Edmonton AM on CBC Radio earlier this morning. Aunt Dorie is my great aunt, my mom’s mom’s sister. She lived with my mom’s family and did most of the cooking for the household. I wrote … Continue reading →
Published at Button Soup
Goulash
Goualsh is a beef stew originally from Hungary but eaten all over Central Europe. It is the kind of preparation that Europeans will fight to the death over. Matters like whether it is properly called a stew or a soup, whether … Continue reading →
Published at Button Soup
Goualsh is a beef stew originally from Hungary but eaten all over Central Europe. It is the kind of preparation that Europeans will fight to the death over. Matters like whether it is properly called a stew or a soup, whether … Continue reading →
Published at Button Soup
Spätzle
Spätzle are little dumplings. They are sometimes described as egg noodles, though they are quite different than the broad, flat, twisted dried pasta sold as egg noodles. In former times spätzle were shaped by cutting small pieces of dough with a … Continue reading →
Published at Button Soup
Spätzle are little dumplings. They are sometimes described as egg noodles, though they are quite different than the broad, flat, twisted dried pasta sold as egg noodles. In former times spätzle were shaped by cutting small pieces of dough with a … Continue reading →
Published at Button Soup
Tortillas
A while back I wrote a list of food items that I don’t think you should ever buy because you can easily and cheaply make something at least as good at home. As time goes on Lisa and I strike … Continue reading →
Published at Button Soup
A while back I wrote a list of food items that I don’t think you should ever buy because you can easily and cheaply make something at least as good at home. As time goes on Lisa and I strike … Continue reading →
Published at Button Soup
Kona Breeze Cocktail
I could hear it coming, rustling softly through the coffee trees, stirring the monkeypods, and sighing through the sugar cane. For no reason besides my own creative enjoyment I am developing a set of Hawaiian-themed cocktails. From the start … Continue reading →
Published at Button Soup
I could hear it coming, rustling softly through the coffee trees, stirring the monkeypods, and sighing through the sugar cane. For no reason besides my own creative enjoyment I am developing a set of Hawaiian-themed cocktails. From the start … Continue reading →
Published at Button Soup
