Our cookbook of the week is Tawâw: Progressive Indigenous Cuisine by Enoch Cree chef Shane M. Chartrand with Jennifer Cockrall-King. Tomorrow, we’ll feature an interview with one its authors.
“I love seaweed,” says Shane M. Chartrand. “It’s unreal.” Here, he uses it in one of his favourite applications by pairing kombu — a member of the kelp family abundant on the West Coast — with pheasant in a soup. In a recent episode of Iron Chef Canada, Chartrand was challenged to cook trout five different ways, one of which starred seaweed: “I did a trout head soup. So literally trout heads and kombu smoked on a grill, and then we put it in the soup. That’s what I like to do: Roast it first and then get it into the broth. I just love it.
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Cook this: Braised venison shanks with mossberry black garlic glaze and herbed wheat berries from TawâwCook this: Braised venison shanks with mossberry black garlic glaze and herbed wheat berries from Tawâw via nparts nparts No. nparts Looks delicious. Maybe my deer hunt will go better next week and I can try it!
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Cook this: Braised venison shanks with mossberry black garlic glaze and herbed wheat berries from TawâwCook this: Braised venison shanks with mossberry black garlic glaze and herbed wheat berries from Tawâw via nparts nparts No. nparts Looks delicious. Maybe my deer hunt will go better next week and I can try it!
Source: nationalpost - 🏆 10. / 80 Read more »
Kevin Durant talks NBA Finals, Achilles injury in Ibaka's cooking show - Sportsnet.caKevin Durant joined Serge Ibaka's YouTube series to discuss whether the series between the Toronto Raptors and Golden State Warriors would have played out differently if he was healthy. sergeibaka Raptors warriors We love you in Canada Kevin. We were just cheering our boys. It just happened at the same time as your injury. But we love you Kevin and wish the best for you and your family.
Source: Sportsnet - 🏆 57. / 59 Read more »