Cook’s Country

Guest post: French in the house

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Dear Life, please stop getting in the way of the important stuff, like, I don’t know, posting my blogs! I have a triple jillion written and half written posts, but it seems, every time I’m about to upload, you get in the way Life, and the blog stays silent for days, even weeks at a time. So come on noq, ease up a wee why don’t you. Today’s post is a guest cooking challenge post (that’s been sitting in my inbox for about a month now!) by my partner in Life: Big Ring. Which means, November had two cooking challenges (I’ve still got to post mine). So enjoy 😀 ••••••••••••••••• November 22, 2013 Cook’s Country – December/January issue Chicken With Vinegar Sauce In the Big Ring/Princess of Pavement household, I do most of the cooking. Partly because PofP isn’t very comfortable with the culinary arts; her diet before we got […]

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Volcano of oil

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Sept. 7, 2013 Cook’s Country – August/September 2013 California-Style Fish Tacos You can’t just wrap a fish in a tortilla and call it a California-style taco. You need light, crisp fried fish, the perfect toppings, and high-contrast flavors and textures. ~ Rebeccah Marsters I’m a bit late with this post, and in fact was a bit late with the making of this “August” challenge (I blame work!) and am now playing catch up, which means you guys will be getting back-to-back recipes … not sure if that’s a good thing 😉 So, back in early August, Big Ring and I met up with our New York turned trucker friends for dinner at the first annual Columbia StrEAT food cart festival in New Westminster. Now, normally I steer clear of street food, it just doesn’t sit well with my belly, but the foods featured in these carts, they were far too intriguing

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From the flames of hell

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June 29, 2013 Cook’s Country June/July issue Grilled Chicken Leg Quarters/Grilled Jalapeño and Lime Shrimp Skewers/Grilled Red Potato Skewers Cooking for Assholes, you poisonous jerk, calling me a sissy if I put on rubber gloves to chop those jalapeños, you knew, I know you knew, that by saying that, it would be a sufficient enough challenge for me NOT to put those gloves on, and you were right, yep, right as could be. And me, I suffered, ohhhh did I suffer. It didn’t happen instantly, nope, it was about an hour or so later when an itch in my eyes had me rubbing, and suddenly, HOLY FREAKING MOTHER OF GOD!!! BURN!!! MY EYES ARE BURNING!!! MY HANDS ARE BURNING!!! MY MOUTH IS BURNING!!! STOP! STOP! STOP! ********************************************************************** June’s cooking challenge came down to the crunch. The month flew by and before I knew it, I had just one day to

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Braciole: fooled by the name

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April 20, 2013: Cook’s Country – April/May issue Braciole Braciole. Ohhh, braciole. Braciole. Braciole. Braciole. I just can’t get enough of saying its name, letting it roll off my tongue, pretending I were on the beach in Sicily, scarf around my neck blowing in the wind, over-sized sunglasses taking over my face. Ahh, yes, my first mistake in choosing it for my latest 12 Months of Cooking Challenge. Last month was a bit of a funny month for the challenge. I had chosen braciole (pronounced bruh-zoooool) early in the month, had sent Big Ring out for the ingredients, and then got curb stomped by a nasty cold, putting braciole on hold. Instead, I made that incredible chicken soup that I still dream of to this day. The cold lasted just over a week, and lucky for us the braciole ingredients were still in tact. The proper April challenge was a

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Chicken and Rice Soup

Diabetes, Uncategorized

April 17, 2013: Cook’s Country – February/March issue Chicken and Rice Soup “Too often, cutting corners in an effort to save time spoils the broth. Our version of chicken and rice soup cuts down on time but not on flavor.” ~ Erika Bruce Well now, that chicken was a helluva lot easier – and tastier! – to prepare than the last chicken I tried. No near salmonella poisoning this time, oh no! For this month’s challenge I had planned a completely different recipe with the intent of taking on dinner duty last Sunday. But this stupid cold got in the way, and the last thing me and my stuffed head wanted to do was spend hours cursing in the kitchen. And so, the ingredients that could be frozen were put in the freezer, and the fresh ingredients we hoped to use in other meals. As the days past, my head did

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