Profile

KimmieD

I grew up in one of Canada's agricultural hot spots, but my travels have led me to settle in rural Nova Scotia. Here I've been learning to grow my own food (on a very small scale) and am falling in love with the local food scene.

  • Website
  • Location: Halifax, Nova Scotia, Canada
  • Favorite foods: Corn on the cob, straight from the stalk to my pot.
    Radishes with salt and butter on a baguette.
    Lobster. Nuf said.
  • Last bite on earth: Barbequed corn on the cob with butter, salt and pepper. I would die a happy lady.

Snapshots from Singapore: A Late Night Food Crawl with Makansutra's K. F. Seetoh

Wonderful post. Beautiful writing and delicious details. Thanks! :)

Japanese Miso-Glazed Eggplant (Nasu no Dengaku)

Thanks so much Kenji! I made these for dinner tonight and they are AWESOME!!!!! :) Nice to have another way to use miso too. :)

Dinner Tonight: Citrus-Marinated Tofu with Onions and Peppers

Roasting tofu is my fave way to eat it! Moosewood has some great recipes, and their simplest one uses a marinade with soy, garlic, and oil. 25 mins at 425, turning halfway. The chewy texture so incredible that I have to keep myself from eating the whole lot as soon as they come out of the oven!!

Thanks for this - I'm def going to make it!!

Dinner Tonight: Soba Noodle Soup with Spinach and Smoked Trout

I make versions of this soup all year long. I often add a hunk of ginger to the broth while it is simmering for extra flavour. Really good. :) A little squeeze of lime at the end is good too.

Budding gardener with bitter greens.

Agree about the hot temperatures. Greens usually like cooler temps, so maybe you could grow them earlier in the year and then switch to tomatoes etc.

Is there a cooler place inside your appt that still gets sun?

Vineyard Haven, MA: Brunch Highlights at Art Cliff Diner

Beautifully written. Thanks for all the mouth-watering details. :)

In Season: Rhubarb

Love rhubarb! This year we're aiming to try out some homemade rhubarb ice cream and a rhubarb meringue pie! Can't wait! :)

Sage Explosion

lol. The first thing I thought of was squash and saltimbocca. Tyler Florence has a great recipe for a hearty minestrone that uses lots of fresh sage as part of its base. Its meant for winter, but it's a great soup all year.

http://www.foodnetwork.com/recipes/tyler-florence/hunters-minestrone-recipe/index.html

Can I ask what zone you're in? I'm thinking about planting sage this year and I'm wondering if it will survive the winter (I'm in zone 5).

The Crisper Whisperer: 10 Ways to Get Ready for Berry Season

ps. Love your garden blog lemonfair! :)

The Crisper Whisperer: 10 Ways to Get Ready for Berry Season

Yes! @ lemonfair: Works well with plain yogurt too. I usually sprinkle my brown sugar over the top of a shallow bowl of yogurt or sour cream. It melts quickly and then you can dip just about anything. Stone fruits work just as well as berries. Instant dessert!

I'm so happy that you mentioned it!

In Season: Asparagus

In Season: Asparagus

In Season: Asparagus

@ Mohican: You can grow asparagus from seed, but it's more common to buy roots. Your first real harvest will be about three years if you plant crowns and four if you plant seeds. This is bc you need to let the spears mature into their full fern for a few years in order to build the up the root system.
You also need a bit of space, since the mature plants are a fair size, and you can count on two starter plants per person that you intend to feed - crowns are planted about a foot apart.
Hope this helps! (maybe do a Google search for mature asparagus plants to see what they look like) Vesey's is a good mail order source, depending on where you are.

Deep Fried Zucchini

I do mine in a flour,egg,panko/parm crust and just bake them drizzled with olive oil. 400 or so. I eat them alone or with marinara for dipping. They're super crispy and as good as the greasy ones. Some garlic powder in the crust mixture is killer too.

Hangover Helper: Creamed Chipped Beef on Toast at Melrose Diner, Philadelphia

lol. We always called creamed peas on toast "SOS." My dad used to love it.

Should food blogs cater to the "foodie"? (pun intended)

Yeah, except they sound snooty, which is probably why people resort to "foodie."

How to make a small vegetable garden - help for a newbie gardene

@lemonfair - I couldn't get either of your profile blog links to work. (Was just curious since I also have a cooking/gardening blog and haven't seen too many of them out there)

How to make a small vegetable garden - help for a newbie gardene

ps I second that if you are starting this year from nothing, it will be a huge amount of work. Start small.

How to make a small vegetable garden - help for a newbie gardene

This is all great, but you need to read a book. Gardening is easy, but there are a lot of ways to go about doing it.

Good place to start: Square Foot Gardening by Mel Bartholemew and The Garden Primer by Barbara Damrosch.

Square Foot is meant for beginners without very much space, and the Primer is a great starting point for everything from soil to seeds etc. Both are free at your local library.

Good luck.

A Sandwich a Day: Hot Lobster Roll at Neptune Oyster, Boston

I live in a lobster fishing village, and I've never heard of a hot lobster roll.

I cannot wait to try this!!!!!!!!!! (although normal lobster supper will still be eaten cold, tyvm)

Food related books - need a good read.

Almost forgot to second the Jacques Pepin autobiography. Will make you love him even more (if that's possible).

Food related books - need a good read.

Another vote for:

Kingsolver's "Animal, Vegetable, Miracle."
Child's "My Life in France"

Also, the lesser known "The Sharper Your Knife the Less You Cry." Can't think of the author off hand, but it is a chronicle of a woman's mid-life chance to go to the Cordon Bleu in Paris. Really Good.

Niki's Pizza Is Not Detroit's Best, But It's Not Too Far Behind

Dude, if you are in Detroit, you must cross over and have Windsor pizza. Best za ever - I live in Nova Scotia now, and I crave it like crazy. Something about the sauce and the pepperoni...

Santa doesn't understand...

@bowlofjesslove - maybe you could make some great iced tea from it? You could cut it with some pekoe for a more tea-y flavour.

Change of stomach

Cheese! As a kid I was mozza or mild cheddar only. Now I love it all!!!

Are there ANY good cooking pod-casts out there??

Help! I've recently given up my cable, which means no more Food Network.

I've been searching for a decent cooking pod-cast, but have been unable to find anything where the host shouldn't be shot or where the food isn't really, um, boring.

Does anyone have any suggestions? I'm on iTunes, but am willing to check out other sources (preferrably free) to get my fix. I don't get PBS here either. :(

Thanks so much!

Is the Food Network getting too flashy?

I recently read Jacques Pepin's autobiography, which lead me to hours of watching one of his most recent Public Television series on the internet.

When I first started watching them, I found them a little slow, a little dull maybe. But after a while, I was enthralled by the simplicity of his cuisine and the sincerity of his approach to cooking.

Always an avid food TV junkie, I now find myself a little overwhelmed by the flashiness and rapid-fire pace of their latest programming. It feels a little empty.

What do you think? Do you feel like something is missing from Food Network's current approach to culinary entertainment, or am I just missing the point?

Where to eat in Tucson?

I'm spending a week in Tucson, AZ this month and I have no idea where to eat! Need places for lunch and supper, so if you have a favourite, please let me know!
Will travel, but am staying at the Embassy Suites, if that helps at all.
Thanks so much!!

Do you love to cook or to eat?

I just finished reading "Comfort Food" by Kate Jacobs (great book btw). Anyway, one of the questions posed by her main character is "Do you really love to cook or to eat?" - meaning that each of us who loves food has a preference deep down.

I thought it was a great question, and one I'd never thought of.

So.....cooking or eating?? Me, I'm a cooker (but will never turn down good food - lol). Cooking calms me, and I love to feed the people in my life.

Cheers!

Ice cream ratios

Have figured out (finally) how to make decent ice cream and would now like to experiment with funky flavours. Just wondering if anyone has tips for the amount of liquid/semi-liquid extras I can add without messing with the texture too much?

Rosemary Lemonade Cake

I developed this recipe for folks who can't seem to get enough lemon. The addition candied lemon zest lends some texture and gives the cake a beautiful appearance. I've added rosemary to highlight the tangy flavor of the citrus, but you may substitute chopped thyme if you prefer. The cake is finished with a "lemonade" soaker, which gives it tang and keeps it very moist. More

The Serious Eats Guide to Food Photography

The thing is, food blog photography is completely different from professional food photography. Most of the time, we're working in low-light situations where we neither have the time nor the ability to set up lighting rigs or even an off-camera flash, for that matter. Over the years, we've figured out the best ways to get presentable photos out of just about every situation food blogging will put you in. We've compiled the most important tips here. More

Lamb Stew with Lemon and Thyme

It's stew season, or at least that's what my thermometer has been telling me. Unfortunately, most stews take longer to make than an hour to make, meaning they don't often work for a frantic weeknight meal. But this one is just close enough that it's worth giving it a noble try. If you're quick and efficient this wonderful lamb stew from the New York Times can be whipped up in one hour, but it will taste like it's been bubbling away for far longer than that. More