Iceland isn’t necessarily known for being a food destination. Because it’s an island, and there’s not much arable land, they have to ship a lot of food in. That’s reflected in the prices. It’s not super cheap to eat dinner out, that’s for sure. Here’s […]
Tag: food blogger
The Canadian National Exhibition, more affectionately known as “The Ex” is akin to State Fairs in the USA. There’s wild food, carnival games, rides I mostly refuse to go on, and so much more. It takes place over the last few weeks of the summer […]
It’s a great time to be enjoying the bounty that Niagara has to offer. The local farmers markets are stocked up during the summer. It’s a great place to pick up ingredients for an easy summer salad.
I know you know how to make a salad. I’m not performing any David Copperfield-level magic over here. But here’s how I put it together.
Summer Steak Salad
- 2 small peppercorn encrusted steaks
- 1/4 red onion
- 1/2 red pepper
- 1/2 large carrot
- 1 cob of corn
- 1 head of lettuce
- as much blue cheese as you’d like
- Wash and prep veggies
- Sautée onions and peppers
- Grill corn and steak on the barbecue
- Cut corn off cob into the sautée pan
- Throw everything together and then eat it and be happy about eating a salad for the first time. Add a dressing if you want
I love love loooove steak and blue cheese, and I rarely make a meal that doesn’t include sautéed onions and peppers. The sweet Ontario corn is just the perfect element of sweetness to cut the blue cheese tang.
There’s a real craft brewery boom going on in Niagara right now. The best part, besides the great beer, is that a lot of these breweries feature some great food too. Counterpart Brewing is no exception. We’ve visited this hot spot a couple times so […]
Soup is one of my favourite meals. I think I could eat it every single day. I was going to be out of commission for a couple days, so I thought I would make a big batch of the Roasted Tomato Soup from Chrissy Teigen’s first cookbook ‘Cravings’.
Here’s the recipe:
Roasted Tomato Soup
- 4 pounds Ripe Tomatoes doesn’t matter what kind
- 1/4 cup Extra Virgin Olive Oil
- 1 tbsp Kosher Salt I used pink salt
- 1/2 tsp Black Pepper
- 3 Herb Sprigs (whatever you have) I didn’t use sprigs, i just used loose herbs
- 1 Small Onion diced
- 5 cloves Garlic
- 2 1/2 cups Low-sodium Chicken broth
- Roast the tomatoes with olive oil, salt and black pepper at 450 F on foil after coring and halving the tomatoes for 35-40 minutes
- Tie up the herbs into a bundle
- In a large pan or pot heat oil over medium high heat. Add the onion cook until soft, 7-8 minutes and then add in the garlic for one minute
- Add in the tomatoes and break them up with a spoon
- Add in the broth and herbs, bring to a boil, simmer until thickened 25 to 30 minutes
- discard herbs, transfer to a blender, puree until almost smooth
I made a few changes to the original recipe. I had exactly 3 cups of chicken broth left in the box, so I just used all of it. it made for a thinner soup, which I was fine with. Instead of using springs of herbs, I just shook in some basil and chili flakes. I also used an immersion blender instead of a regular one and that worked just fine.
I love this soup. It’s hard to believe that someone wouldn’t like it, because it is such a classic. It’s a very simple recipe that uses a lot of ingredients I already have around the house.
It’s no surprise that I love food. If you follow me on Instagram, you’ll know that I love cooking and more so eating. I was super excited to receive the Hello Flavour Holiday Voxbox from Influenster complimentary for review. The box came with a few […]
Do you need something to help you get through the holiday season? Maybe to impress your friends and family? Maybe you just love beverages with snacks in them? Well do I have the drink for you. I made this Christmasy Sangria for a friendsmas get-together.
- 1 bottle of red wine (it truly could be anything, a cab merlot usually works well in something like this. Don’t spend too much money on it, you will mostly be tasting Christmas cheer anyway)
- 1/2 cup (4 oz) of spiced rum
- apple cider
- a dash of cinnamon
- apple, orange, cranberries
- a fairly large sangria holder (a jug, a cooler, a container, a boot, whatever you want really)
- Pour your wine in your jug first, followed by the rum. Top off the jug with apple cider.
- Sprinkle in some cinnamon, stir until it is blended in with your beverage mixture.
- Cut up your fruit and throw that in there too.
- Let the sangria mixture marinade for a couple hours in the fridge.
- Serve to an adoring crowd.
Hot Tip: Freeze some cranberries for an icy component without diluting the sangria.