News February 3, 2012
Table of Contents
Knife Skills Classes in February
- Tuesday, February 7th, Wednesday, February 15th or Thursday February 23rd.
- Start time 7pm in The Cookbook Store
- Cost: $20, includes a cutting board for you to take home.
- Reservation required.
- Where: The Cookbook Store, 850 Yonge St. (Yonge at Yorkville)
The ever popular hands on knife skills classes are back for February. Chef Martin Kouprie, co-owner of Pangaea restaurant leads us in care, handling and use of the knife. You bring your favourite knife, we provide cutting board and fruits and veggies to chop. We will have extra knives for you to try as well. Choose a night that suits, bring a friend and learn skills that will last a life time.
Mad for Marmalade, Crazy for Citron!
Saturday February 25th, 10am to 3:30 pm at Fort York
Join Fort York National Historic Site in partnership with the Culinary Historians of Canada for the fourth annual celebration of Marmalade. Enjoy a marmalade themed workshop, lunch and special guest speaker, or enter the marmalade competition. We of course will be there with preserving books and basically enjoying the chatter. Pre-registration is required. For more information or to register, please call 416-392-6907 ext 221.
Gabrielle Hamilton: Blood, Bones & Butter
Wednesday April 18th 7 pm.
At Toronto Reference Library, The Appel Salon
Gabrielle Hamilton, the popular New York City chef and owner of the restaurant Prune, discusses her delectable memoir Blood, Bones and Butter (now out in softcover) - with The Cookbook Store's Alison Fryer.
Her book tells an unconventional story about food, purpose and family, which chef Anthony Bourdain raves is 'simply the best memoir by a chef ever.'
Note: Doors open at 6 p.m. Join us for a drink at a cash bar reception starting at 6 p.m.
Tickets are required for admission to all Appel Salon events. Tickets are free, will be available online four weeks before the event, unless otherwise noted.
New Books (and some, although not new, we just missed!)
Art Culinaire Issue 101
This ever popular quarterly "magazine in good taste" is still relevant 100 issues later. While this issue features chefs from the USA, eg Ryan Miller, Marc Forgione, the recipes are globally inspired. Hardcover, $32.95.
For Cod and Country
Seafood & sustainability are Barton Seaver's mantra. This acclaimed Washington D.C. chef has refreshingly organized his recipes by fish season. A must for those interested in adding fish to their repertoire. Hardcover, 294 pp. $30.00.
Note: Barton Seaver will be at the industry-held Terroir Symposium, April 23rd for more details and registration.
A History of English Food
Clarissa Dickson Wright
We still miss The Two Fat Ladies, but are thankful Clarissa is still writing. This tome taps into her great interest in English culinary history. Fascinating reading. Hardcover, 500 pp. $59.95.
John Shelton Reed & Dale Volberg Reed with William McKinney
Those folks in North Carolina take their barbecue seriously, or barbeculture as the authors like to say. A look at the people the culture, the rivalries. Old photos, lore and of course recipes. Another book to spark discussion. Hardcover, 316 pp. $32.00.
In at the Deep End: Cooking Fish Venice to Tokyo
Jake Tilson's first book A Tale of 12 Kitchens was short listed for many book awards, now he's back again globe trotting to dispel his final culinary fear - fish. Final result he no longer fears fish, and neither will you. Softcover, 222 pp. $24.95.
Meals that Heal Inflammation
Many health conditions can be related to inflammation, so controlling and healing inflammation seems a logical step. Daniluk gives the reader the tools to accomplish this - reference charts, latest information on healing properties of food and of course recipes. Softcover, 396 pp. 29.95.
The One Dish Collection
Canadian Living Test Kitchen
The ever reliable crew at Canadian Living have put together another simple and straightforward collection of recipes that don't need too much planning and all for one dish. Softcover, 288 pp. $26.95.
On the Menu
Michelin starred chef Mackenzie of The Pipe and Glass Inn (you have to love the Brits and their restaurant names) brings us his seasonal collection, and yes we know you've heard seasonal once too often but the Brits do seasonal very well. Underlining the text, thankfully not the recipes, is an annoying design feature.Hardcover, 296 pp. $64.95.
A Taste of Mey: Recipes and Memories
Compiled and edited by Christina Murray
Recipes inspired by the Castle Mey, a favourite of the Queen Mother. In this year of royal celebrations this book is a pleasant distraction from all the official memorabilia for the diamond jubilee and harkens back to simpler royal times (did we just say simple and royal in same sentence?!) It will give you a head start on any parties being planned. Hardcover, 224 pp. $42.00.
Recipe: Crab Cakes
From In at the Deep End by Jake Tilson
1 white onion, minced
1 small fennel bulb, coarsely grated
1 carrot, grated
1/8 cup minced tarragon leaves
3 tablespoons grain mustard
4 tablespoons low-fat mayonnaise
4 tablespoons bread crumbs, plus extra for coating
1 teaspoon hot smoke paprika (optional)
juice of 1 lemon
1 1/2lb lump crabmeat
In a bowl combine all of the ingredients except the crabmeat and olive oil; mix well. Now gently stir in the crabmeat, the mixture needs to be firm but not dry, add more mayonnaise if needed. Cover and refrigerate for at least 45 minutes.
Remove from the fridge. Heat a thin layer of olive oil in a wide skillet. Using your hands, form the crab mix into cakes about 3 inches wide and 1 1/4 inches thick. flip them from palm to palm to shape them; Roll the cakes in bread crumbs and gently place in the hot oil. Don't overcrowd the pan; it's better to cook two batches.
Fry gently over low to medium heat - cook them slowly Add extra oil if the pan gets too dry. Once you can see a golden brown tinge around the edge, the first side is cooked. This may take 8 to 10 minutes.
You only get one chance to flip them over, as they 're delicate. Slide a spatula under the crab cake. Keep the crab cake steady with your other hand by holding it on the top turn it over gently. If it really falls to pieces, add some more bread crumbs to the remaining mixture before making more patties. Cook for another 8 to 10 minutes, until browned.
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