Tag: preserve

Eggplant Antipasto

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It’s the very last night of the year and I have nothing to do but stand around nibbling on fancy cheeses and preserves with a glass of my podcast co-host Simon’s homemade mead in hand. We have been entertaining all week long and have simply had enough of people… It’s just me and these little nibbles.

My favourite of the bunch is a type of antipasti made of simmered strips of eggplant that go especially well with grassy wines and robust cheeses. It’s a recipe from Cooking by Hand by Paul Bertolli, a book I’ve referenced constantly on our podcast this year. It is a genuine gem, equal parts traditional recipe-focused cookbook, seasonal manifesto and memoir. It’s the kind of tome everyone should leave loitering on the corner of their prep area for inspiration.

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Eat | Drink | Cheap Episode 26 – Kimchi

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Simon returns from Montreal with stories of ham and cheese croissants, pizza sauce rollers and of course salty, spicy funky kimchi recipes. 

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Beef Rendang: https://rasamalaysia.com/beef-rendang-recipe-rendang-daging/

Radish Kimchee: https://www.eatdrinkbreathe.com/radish-kimchee/

The Dip Roller: https://the-message.ca/2023/03/29/pizza-pizza-introduces-the-dip-roller/

Future Neighbor: https://www.youtube.com/c/futureneighbor

Douglas Coupland: https://coupland.com/

Eat | Drink | Cheap Episode 24 – Quick Pickles

Shawn Leave a comment

After a brief hiatus and only the slightest brush with death Shawn returns to chat with Simon about pickles, preserving, finding one’s purpose and the power of salt.

Questions, comments or corrections? Hit us up at email@eatdrinkcheap.ca

eatdrinkcheap.ca

eadrinkbreathe.com/podcast

Music by John Palmer

Show notes and Shout Outs:

Elderberry Pontack: https://honest-food.net/wild-game/sauces-for-wild-game/pontack-an-elderberry-sauce/

Tsukemono Japanese Pickling Recipes by Ikuko Hisamatsu: https://www.amazon.com/Quick-Easy-Tsukemono-Japanese-Pickling/dp/488996181X

Salt: A World History by Mark Kurlansky: https://www.amazon.ca/Salt-World-History-Mark-Kurlansky/dp/0676975356

Tycho’s Long Lost 1st Album The Science of Patterns: https://www.youtube.com/watch?v=cxWZ_-nDeog

The New Wildcrafted Cuisine: Exploring the Exotic Gastronomy of Local Terrior by Pascal Baudar: https://www.amazon.ca/New-Wildcrafted-Cuisine-Exploring-Gastronomy/dp/1603586067

Fresh Polish Farmhouse Sausage (Kielbasa Wiejska)

Shawn 6 Comments

The pork shoulders are back on sale, so it’s time to clear the counters and get to sausage making! This recipe is for a much subtler, pork-forward sausage than the fresh chorizo recipe I posted previously but comes from the same cookbook: Charcuterie by Ruhlman and Polcyn. The only change I have made to the recipe is to sub water for wine. Fitting as this is a traditional Polish sausage eaten at Christmas and Easter.

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Pork and Chicken Liver Pâté

Shawn 1 Comment

It’s long past New Year’s and I’m not into resolutions, but I was inspired over the holidays to try my hand at more charcuterie and I’ve decided that trend will continue into 2019 as part of my weekend kitchen routine. The sausages we made over the break (more on that in a bit) were not the first bit of salted meat I attempted and my first foray into this exciting new realm of grinders and guts was quite a hit at our holiday table.

Call it pâté, terrine or fancy meatloaf the concept of salted, pressed, finely ground fat, flesh and offal that is shaped into a mold then slow cooked and served cold is about as old as the concept of “cuisine” itself. If you didn’t pick up the accent, this dish is French, unapologetically oldschool French in the same way that quail with grapes or veal tripe in white sauce is. The process has been streamlined since the days of Grandfather Escoffier, but it’s still got that that slightly fussy way about it that both makes it a joy to execute and a hell of a story for your guests when you drop it on the table.

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