(Almost) Wordless Wednesday #78: Open Kitchen+ Project

Recently I attended a party celebrating Jamie Kennedy's Open Kitchen+ Project. The project saw Chef Kennedy, along with the Group of Seven Chefs, marry social networking via Google+ with the Toronto food community. It allowed the chefs to show all the "behind-the-scenes" action that went in to planning out the dinner—from planning the menu, to sourcing ingredients from local farmers, to opening up their own kitchens to the public. What made this event even cooler was that for those who weren't physically able to attend, they could see everything that was happening at the event through the live feed on Google+.

For more information, visit the Open Kitchen+ Project Google+ page!

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Grilled Halibut with Herb and Caper Vinaigrette

Maybe it’s the change in the season—the milder weather, the longer days, the budding trees and blooming flowers, that freshness in the air. Whatever the reason, spring has made me turn to making lighter meals at home. While it’s been a wonderful fall and winter of braised and roast meats, I’ve been craving a lot of fish, seafood, and vegetables lately. I was thrilled to bring home a beautiful piece of halibut from the market, along with some local, in-season asparagus.

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Wordless Wednesday #77: Toronto Underground Market, April 2012

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Momofuku's Spicy Pork Sausage & Rice Cakes

Ddeok, Korean rice cakes, are commonly found in a cheap and popular street snack in South Korea known as ddeokbokki. Made from glutinous rice flour, tubular pieces of ddeok float in a red, spicy sauce, either on its own or with vegetables or fried fish cakes. It's a dish that I've tried, and wasn't a big fan of. To me, the dish felt bland because after a few bites, all my mouth could taste (and feel) was heat, heat, and more heat!

So when I saw this recipe for Spicy Pork Sausage and Rice Cakes with Chinese Broccoli and Crispy Shallots in the Momofuku cookbook, I was eager to give it a try. And it did not disappoint.

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