Modern Lunch totally has me rethinking about lunch! With over 100 recipes for assembling the midday meal, Lunch has become our favourite meal of the day! Allison has so many mouth-watering recipes and vibrant photographs that even just flipping thru the pages has me salivating! […]
This Just-Add-Water Miso, Sweet Potato, and Soba Ramen Recipe come from Allison Day and new newly launched Modern Lunch cookbook. The natural sweetness and creaminess of sweet potato helps to create a ramen broth that’s both addictive and nourishing. Soba noodles, made from buckwheat flour […]
The Great Shellfish Cookbook by Matt Dean Pettit lends itself Summer! It reminds you a camping, beach side barbecues and is full of surprises. I personally LOVE eating seafood – fish, lobster, crab, shrimp, and other exotic crustaceans – you name it! This cookbook recently has been permanently sitting on the kitchen counter. Whether I’m making a full recipe or stealing ideas for everyday home cooking, I’ve found The Great Shellfish Cookbook to be a very interesting read! This cookbook includes a selection of delicious tasty cocktails, sauces and sides.
- Shellfish 101
- Exotic Shellfish
- Octopus & Squid
- Shrimps & Prawns
- Tasty Sides
- Sauces & Staples
The Great Shellfish Cookbook contains over 100 recipes that show how easy it is to cook fresh seafood ranging between American, Pacific Northwest, European and Asian recipes like Sea Urchin Deviled Eggs, Koh Tao Thailand Lobster Pad Thai, Mac Daddy Burger, Spadina Special Cantonese Lobster Lo-Mein, Cabo Cabo Shrimp Tostados, etc.
My favourite recipes that I’ve bookmarked include:
- Garllic Spot Prawns Stuffed Sweet Potatoes
- Spadina Special Cantonese Lobster Lo-Mein
- Vodka Shrimp Tempura
- Mexican Bloody Mary
- Roasted Beet & Agave Caprese Salad
- Tijuana Mexico Scallop Skewers
- Fresh Oyster Banh Mi Sandwich
- Razor Clam Ceviche
The first thing I made was Spadina Special Cantonese Lobster Lo-Mein mainly because I have packs of these delicious dry noodles at home. I love that this recipe is such a comfort meal! If you have lots of left-overs, fried an agg and it makes for a great breakfast hang-over meal!
Who doesn’t love a good banh mi sandwich? Living in a multicultural city like Toronto, where we have a great Vietnamese community, I’ve had my fair share of these sandwiches. Simply put, it’s a Vietnamese submarine sandwich loaded with at on of flavor and great spices. Oysters aren’t a traditional ingredient here, but I think they work perfectly.
- Using a brush or a clean steel wool pad, scrub the grit from each of the oyster shells and rinse them under cold, running water. Grasp an oyster in one hand, cup-side down, insert an oyster knife into the opening, and run it from top to bottom of the hinge, which should open it. If the hinge doesn’t open, try giving the knife a small twist in the center of the hinge. Using your fingers, remove the top shell of each oyster. Slip the knife under the oyster meat to loosen the lower adductors, allowing you to remove the meat and discard the liquor. Gently clean off any dark parts around the oyster meat. Set the oyster meat aside on a plate, uncovered, in the refrigerator. Discard the shells.
- In a small bowl, mix together the mayonnaise and Sriracha hot sauce. Season to taste with salt and pepper. Set aside at room temperature.
- Slice each baguette into two pieces, and then slice those pieces in half horizontally, to make small submarine sandwiches.
- Lay out two bread bottoms and top each one with cucumber slices, carrots, and slices of chili. Top with the raw oyster meat, a drizzle of Sriracha mayo, and garnish of cilantro. Cover with the bread tops. Repeat for the second sandwich.
When consuming raw seafood, make sure you’re buying it from a reputable source. With raw oysters in particular, they should smell fresh and like the sea. If they smell off, toss ’em.
Keywords: banh mi, Vietnamese, submarine, sandwich, oysters, seafood
I fell in love with paella when I first traveled to Spain. Paella originates from the beautiful city of Valencia, on the southeastern coast. Almost every restaurant there has their own individual family recipe for paella. You’ll find seafood, chicken, duck, rabbit, snail, and vegetable paella. The key to cooking a great paella (which is kind of like risotto) is to not overcook the rice. Keep an eye on it as you cook, and be sure to stir. And enjoy! Or, as the Spanish say, buen provecho!
- 1 cup (250 mL) Spanish or Arborio rice
- 1 lb (450 g) live mussels
- 1/2 lb (225 g) shrimp, spot prawns, or tiger shrimp, raw with shells on (see note)
- 1 Tbsp (30 mL) extra-virgin olive oil
- 1 large red onion, finely diced 4 cloves garlic, minced
- 1 cup (250 mL) green beans, cut into 1-inch (2.5 cm) pieces then measured
- 1 cup (250 mL) chopped Roma tomatoes
- 1 Tbsp (15 mL) capers
- 1 Tbsp (15 mL) dried saffron
- 1 Tbsp (15 mL) ground cinnamon
- 1 tsp (5 mL) chili flakes (or chili powder)
- 1/2 cup (125 mL) dry white wine
- 3/4 cup (175 mL) vegetable or chicken stock
- 1/2 cup (125 mL) warm water 2 raw or frozen and thawed lobster tails, cut into 1-inch (2.5 cm) pieces
- 1 Tbsp (15 mL) sweet paprika for garnish
- Place the Spanish rice in a bowl of cold water to soak for approximately 10 minutes.
- Clean the mussels under cold, running water. Remove any hair connected to the mussels and discard any mussels that are completely or even slightly open. Set aside.
- Run your choice of shrimp, prawns, or tiger shrimp under cold, running water to clean them. Set aside in the fridge. You’ll be cooking these with the shells on, as that’s where the flavor is.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook for 3 to 5 minutes, or until soft and translucent. Add the green beans and tomatoes and stir well to combine. Add the capers, saffron, cinnamon, and chili flakes. Stir again to combine and coat the vegetables. Let them cook for 2 to 3 minutes.
- Meanwhile, drain the rice. Add the rice and wine to the vegetables and bring to a boil. Add the stock and water as well. Using a wooden spoon, stir constantly as it returns to a boil to ensure that the rice is fully covered in sauce. Once the mixture is boiling, turn down the heat to medium-low and simmer, uncovered and stirring frequently, for 25 to 35 minutes, or until the rice is al dente.
- Add the shrimp, mussels, and lobster to the skillet, cover, and cook for 5 to 7 minutes, or until the seafood is cooked and opaque, and most of the mussels are open. Discard any mussels that do not open.
- Sprinkle the mixture with sweet paprika while it’s still in the skillet.
- Serve immediately in bowls.
If you’d like to use tiger shrimp in this recipe, make sure to ask your fishmonger where they were sourced. Look for Ocean Wise or MSC-certified tiger shrimp.
Keywords: Spanish, seafood, shrimp, Paella
“Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”
For any seafood lover, this is a great addition to your repertoire! So many great recipes that are fun and approachable for every meal.
Where to Purchase?
The Great Shellfish Cookbook: From Sea To Table: More Than 100 Recipes To Cook At Home
Paperback: 248 pages
Published: April 10, 2018
Publisher: Appetite by Random House
The following ISBNs are associated with this title:
- ISBN-10: 0147530571
About Matt Dean Pettit
MATT DEAN PETTIT has loved cooking since he got his first job as a prep cook in his home town of Midland, Ontario, Canada at the age of 13. In 2011, Matt started Rock Lobster Food Co., Canada’s first lobster-centric food company, showcasing lobster and making it easy and accessible for Canadians to eat on a regular basis. Matt is also the founder of Matty’s Seafood Brands, which distributes quality food items across Canada, and is the bestselling author of The Great Lobster Cookbook.
more: INSTANTPOT TAIWANESE GREEN ONION BEEF ROLLS RECIPE | 牛肉捲餅 | InstantPot Beef Brisket | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
This post contains affiliate links and/or products submitted to Nomss for editorial consideration. To find out more, please visit our About/Disclaimer page.
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Eat At Home is a pleasant surprise. This is a recent favourite cookbook of mine. It includes a selection of easy DIY blends, spices, marmalade, sauces in addition to easy recipes for soups, salads, main dishes (like fall off the bone ribs), sides, desserts and […]
I love The Juice Truck. I’ve been one of their biggest fans of Ryan and Zach since the beginning when they first opened. I’ve even done their Juice Cleanse three times. That’s why I am so excited when I was sent a copy of The Juice […]
Yogurt is one of my daily essentials. Especially Greek yogurt! That’s why I am so excited when I was sent a copy of Yogurt Every Day by Hubert Cormier. Yogurt itself is awesome. It is great for your gut health with its probiotic properties. Yogurt isn’t just a breakfast item – I can eat it breakfast, lunch and dinner. The Yogurt Every Day cookbook includes 75 delicious recipes. It even teaches you to make your own yogurt (dairy and plant-based) at home! For now I will stick to store bought Greek yogurt…
- Quick history of yogurt – it’s always fascinating learning about history. It dates back to 2000BC in Persia and India where yogurt was used as a preservative for milk.
- Health benefits of yogurt – proteins, fats and substitutes.
- How to make you own yogurt – without a yogurt maker, with a slow cooker
- Recipes – breakfast, lunch, dinner, snacks and desserts. This includes dips and spreads.
There are 75 delicious recipes to choose from. They are well written. Short and concise. I like how the recipes gets to the point without the bullshit. I like the delicious food photography of mouthwatering healthy meals. Most importantly, nutritional value is included with every recipe. If you are meal planning, it makes meal prepping much easier.
My favourite recipes that I’ve bookmarked include:
- Coconut Yogurt
- Soft Boiled Eggs and Green Pea Salad
- Healthy Exotic Bowl with Dragon Fruit and Lychee
- Dips – Baba Ghanoush, Beet Hummus, Edamame Dip
- Stuff Potatoes
- Amaretto and Espresso Cake
- Banana, Walnut, and Toblerone Bread
For those that know me, knows that I love a good avocado toast. Who doesn’t like an avocuddle every now and then? When I first saw the Edamame Dip recipe, I had to make it ASAP!
- 1½ cups (375 mL) edamame beans
- 2 tablespoons (30 mL) plain Greek yogurt
- ¼ cup (60 mL) extra virgin olive oil
- 1 teaspoon (5 mL) minced garlic
- ½ cup (125 mL) tahini (sesame butter)
- ¼ cup (60 mL) lemon juice
- ½ teaspoon (2.5 mL) cayenne pepper
- Salt and pepper, to taste
- For garnish
- Fresh cilantro leaves Edamame beans
- Sesame seeds
- Step 1 In a food processor, add all the ingredients except the salt and pepper, and process until smooth.
- Step 2 Season with salt and pepper. Transfer to a serving bowl and garnish as desired.
Excerpted from Yogurt Every Day Hubert Cormier. Copyright © 2017 Hubert Cormier. Food photography by Catherine Côté. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Absolutely! The no fuss recipes are easy to make. Recipes can be easily modified to work with kitchen sink ingredients. There are lots of helpful tips to help you save time too!
Where to Purchase?
Yogurt Every Day: Healthy And Delicious Recipes For Breakfast, Lunch, Dinner And Dessert
Dimensions: 208 pages, 10 × 8.5 × 0.6 in
Published: May 30, 2017
Publisher: Appetite by Random House
The following ISBNs are associated with this title:
- ISBN – 10: 0147530423
- ISBN – 13: 9780147530424
Enter to Win
- Post a comment on this blog post and tell us which recipe you would make first. One entry per person.
- Follow and tweet this (one entry per day): RT to win @Hub_Nutrition #YogurtEveryday cookbook from @instanomss & @penguincanada. #instanomss #cookbook #recipes
- Follow me on Instagram and Facebook.
From The Official Press Release
Hailed as a superfood and loved for its cool, tangy taste, yogurt’s popularity continues to grow. Yogurt Every Day feeds this frenzy for yogurt, serving up 75 delicious recipes for breakfast, lunch, dinner, snacks and dessert, including how to make your own yogurt at home.
After years of serving as a quick breakfast fix or mid-afternoon pick-me-up, yogurt is finally having its day, embraced by a public passionate about the art of living and eating well. The surging popularity of Greek, Skyr and other yogurts testifies not only to their celebrated probiotics and healthful benefits, but to their versatility, creamy textures and rich tangy flavours.
In Yogurt Every Day, celebrated nutritionist Hubert Cormier shows just how easy and delicious it is to incorporate yogurt into your daily life, offering 75 recipes for breakfast, lunch, dinner, snacks and dessert–including a full section on how to make your very own yogurt. Whether using a yogurt maker, a slow cooker, or the equipment available in every home kitchen (a saucepan, the stove and the oven), Hubert couldn’t make it easier for you to create your favorite type of yogurt–from Swiss, Balkan, Skyr to Greek as well as Coconut yogurt for a dairy-free alternative.
With recipes ranging from Chia Seed Pudding with Kiwi, and Frozen Smoothie Yogurt Cubes, to Coquilles Saint-Jacques, Tagliatelle a la Carbonara and Avocado Lassi, Yogurt Every Day offers something for everyone, be it the cook on the go, or the health-minded foodie seeking new recipes, new ingredients and new kitchen adventures.
About the Author
HUBERT CORMIER is a registered dietitian and is currently enrolled in a doctoral program at the Institute of Nutrition and Functional Foods in Quebec City. In 2015, he was presented with the Annual Merit Award in Nutrition–Young Professionals, a prize given by his professional body in recognition of outstanding devotion to the field of nutrition. He has written three successful books on nutrition in French. The author lives in Quebec City, Canada.
I’ve been following Dana’s blog The Minimalist Baker for quite some time now. I love all the easy, no fuss recipes using 10 ingredients or less, one bowl, or 30 minutes or less to prepare! Recently she came out with a new cookbook: Minimalist Baker’s Everyday […]
Vij’s is a popular Indian Restaurant in Vancouver since 1994. The name Vikram Vij should be no stranger to most Vancouverites. His restaurants won many accolades and he’s even one of the Dragons’ on CBC’s Dragons’ Den. Have you been to any of Vij’s restaurant? […]
Sundays are best for rolling around in bed, going to church and for baking sweet treats with a glass of milk with ice cubes! Even better if the milk itself is grass fed and hormone free too! To be honest, I don’t have much of a sweet tooth – tho I enjoy a chewy chocolate chip cookie and carrot cake from time to time. Flapper Pie and a Blue Prairie Sky by Edmonton blogger Karlynn Johnston pulls some serious heart strings with stories and recipes that points to Old-Fashioned desserts. If you’ve been a fan of www.thekitchenmagpie.com you will be excited for recipes like Banana Cream Pie, Chocolate Cherry Whipped Shortbread, Doughnuts and Salted Buttered Pecans.
That being said, Karlynn brings back the Flapper Pie unique to Alberta and even more so in the farms of Manitoba of our grandmother’s generations. What once was a staple in prairie kitchens is a rarity. My parents never heard of it. My friends never seen it. So it will be interesting to make this hard to master graham crumb crust pie filled with decadent creamy custard filling and topped with meringue.
FLAPPER PIE- THE LOST PRAIRIE PIE
- 1¼ cups graham crackers
- ¼ cup melted butter
- ½ cup sugar
- dash of cinnamon
- 2½ cups of milk
- ½ cup of white sugar
- ¼ cup of cornstarch
- 3 egg yolks
- 1 tsp vanilla
- pinch of salt
- Meringue Topping:
- 3 egg whites
- ¼ cup of sugar
- ¼ tsp of cream of tartar
- Mix all the crust ingredients together, save about 2 tbsp to the side and press the rest into a 10 inch pie plate, in the bottom and up the sides. Refrigerate.
- Combine the filling ingredients together and cook on a medium heat until it boils and thickens, making sure to stir constantly! Set aside to cool while you make the meringue.
- Beat the meringue ingredients together until they form stiff peaks.
- Pour the filling into the crust and top with the meringue, making beautiful little spikes that will brown up all lovely on top! Sprinkle the rest of the crumbs on the top and slide into a 350 degree oven.
- Bake until the meringue browns like below, around 10 minutes but watch it carefully! All ovens are different!
- Cool in the fridge and eat the same day. This isn’t a pie that is going to last a few days, meringue topped pies get slimy between the layers. This is best made mere hours before serving.
What caught my eye was the recipe for Mini Doughnut Waffles. It looks like a Liege waffle but it’s part donut. I can’t wait to makes these. Now you can too by entering the contest below!
Day 4 – Win one Flapper Pie and a Blue Prairie Sky by Karlynn Johnston (valued $32.95)
To enter this amazing giveaway, you must be Canadian resident (13+ years of age). Complete the following. Your chances increases the more items you complete and the more social media platforms you follow. Good Luck! DEADLINE: Dec 12th, 2016 11:59pm PST
a Rafflecopter giveaway
We love HGTV, Food Network and Netflix at the Lui household. And if you are like us, chances are you’ve baked with Anna Olson a handful of times. How could anyone resists baking classic chocolate chip cookies or citrus Madeleines?! Citrus Madeleines by Anna Olson […]
Tara O’Brady is an Ontario-based Canadian food blogger behind Seven Spoons. O’Brady has made a name for herself for nearly ten years now with her mouthwatering food photography and unique voices in the culinary world. Her warm narratives and distinct sensation earned her a gold star from Oprah!
I’m happy to offer you two cookbooks for two lucky winners. Contest and giveaway at the end of the post below!
Tara O’Brady recently launched her first cookbook – Seven Spoons: My Favorite Recipes for Any and Every Day. Her debut cookbook shares stories her home and easy to make recipes that are refine. Take the Plum Macaroon Cake and Tangerine Almond Cake for example are modestly sweet, accessible and inspirational.
Tara O’Brady and her eloquent writing and simple and elegant photography has earned her awards from Saveur magazine, Gourmet, and the Daily Mail.
BASIC, GREAT CHOCOLATE CHIP COOKIES – by Tara O’Brady
My obsession with baking chocolate chip cookies started in high school. The recipe resulting from those years of study is one that I’ve pared back as best I can—there is no need for a mixer, or to get the eggs and butter out of the fridge in advance. With it, it is possible to go from start to cookies in 30 minutes, with little by way of cleaning up.
Even if these cookies required a rigmarole, they’d be worth it. They stay in fattish mounds, with their humped backs shot through with crackles, fudgy without being underbaked, and with a sweetness kept in line by salt.
This recipe works best with bar chocolate that has been chopped, pure chocolate buttons, callets, or fèves. Because they lack the stabilizers used in chocolate chips, these forms of chocolate ooze into the batter during baking, slipping into the cracks and leaving both puddles and rivulets throughout the finished cookies. The irregularity is exceptionally pretty and, in a way, gives the impression the chocolate goes further.
If you have the patience, hold the dough in the fridge overnight and for up to a few days before baking, portioned in scoops and covered. Aging the dough allows for the flour to better absorb the liquids. The flavor will become deeply caramelized and nuanced, and the cookies will have more color, but slightly less spread. I usually bake one tray for immediate gratification, and keep the rest for later demand.
Makes about 28 cookies
- 1 cup (225 g) unsalted butter, chopped
- 3¼ cups (415 g)
- all-purpose flour
- 1¼ teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons medium-grain kosher salt
- 1½ cups (320 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 12 ounces (340 g) semisweet or bittersweet chocolate, chopped
- Flaky sea salt, for sprinkling (optional)
Preheat an oven to 360°F (180°C). Line 2 heavy baking sheets or sheet pans with parchment paper.
In a medium saucepan over the lowest heat possible, melt the butter. There should be no sizzle, crackling, or pops; let the butter ooze into liquid, without boiling, so minimal moisture is lost. Stir regularly, until the butter is almost completely melted. (This is a good time to chop the chocolate.)
In a bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Set aside.
Pour the melted butter into a large bowl and whisk in the sugars. The mixture may look like it will seize, but it will relax with a few seconds of stirring. Add the eggs, one at a time, whisking briskly after each addition, but only to combine. Stir in the vanilla. Use a wooden spoon or silicone spatula to stir in the dry ingredients. Once mostly blended, fold the chocolate into the dough until the remaining flour is incorporated, and the dough no longer looks dusty. Bring any stray ingredients up from the bottom of the bowl. Do not overmix.
If the dough seems warm or looks overly glossy, refrigerate for 5 minutes. Then roll into balls using 3 tablespoons of dough for each. Arrange on the prepared pans, leaving 3 inches (7.5 cm) in between each. Sprinkle with sea salt. Bake until the tops are cracked and lightly golden, yet the cookies are still soft at the center, 10 to 12 minutes, rotating the pan halfway through cooking. Leave the cookies on the sheet pan for 2 minutes, then transfer to a wire rack to cool. Continue shaping and baking cookies with the remaining dough, making sure to use a cold sheet pan for each batch.
The cookies can be kept at room temperature in an airtight container for up to 1 week.
Thin and Crunchy Variation: For a thinner, crunchy-throughand-through cookie, use 3 cups plus 2 tablespoons (390 g) flour.
Shiny and Crisp Variation: For a shinier cookie with a crisp surface and edge, decrease the brown sugar to 1¼ cups (265 g) packed light brown sugar and increase the granulated sugar to ¾ cup (150 g).
Whole Wheat Variation: Some or all of the all-purpose flour can be replaced with whole wheat or rye. It will, of course, change the texture and look of the finished cookie, but is worthy of a try.
Nutty Variation: This amount of dough can accommodate ¾ cup (75 g) chopped walnuts or pecans.
TARA O’BRADY – SEVEN SPOONS COOKBOOK CONTEST FOR TWO LUCKY WINNERS
Contest closes June 24, 2015 and announced June 25, 2015.
Winners chosen at random and will get a copy of Seven Spoons sent straight to them. Contest details and entry form below:
Valentine’s Gifts for Foodie by nomsscom Move over Christmas! It’s now time to talk LOVE. Are you struggling to find the perfect Valentine’s Day gift for the Foodie in your life? This Valentine’s Day, skip the roses and chocolates and gift something they will […]