Columnists: September 2013 Archives
Thursday September 26, 2013
Film review Robert Fontaine is in with his thoughts on two films this week: Salinger, and Museum Hours.
P.S. Robert is giving a reading this weekend -- O'Brien Theatre in Arnprior on Sunday at noon.
Categories: Columnists, Film
Wednesday September 25, 2013
This Saturday there'll be a culinary gathering at the corner of Rochester and Pamilla. A rally for the tastebuds, in fact, and one that'll be rolling in on wheels. The Ottawa Food Truck Rally will feature a handful of mobile menus, with all proceeds going toward establishing a new scholarship to Algonquin's culinary arts program, for a tenant of Ottawa Community Housing.
Joining us first were two of the participating food truck-owners. Song Prak is co-owner of Chow Down Foods at Woodroffe and Byron, and Tim Van Dyke runs the Lunch Food Truck at the corner of Albert and Kent.
- turkey from Bearbrook Farms
- Seed to Sausage Black Pepper Molasses Bacon
- egg bun from Rideau Bakery
- LUNCH cranberry chutney
- 8 oz cranberries
- 7 oz pearl onions
- 7 oz Granny Smith apples
- 1.5 oz orange juice
- 1 oz fresh ginger
- 4 oz white vinegar
- 2 oz cane sugar
Method: Add all ingredients in a sauce pain. Bring to a boil then let it simmer. Continue cooking until most of the liquid has evaporated. Take off heat, and let stand for an hour. Blitz with a hand mixer until desired consistency is met then refrigerate.
- 1-1/4 cup rice flour
- 2 tbsp corn starch
- 1 can coconut milk
- 1-1/4 tsp ground tumeric
- 2 cups water
- 1 lb lean ground pork
- pinch white pepper
- 2 pinches salt
- 2 pinches sugar
- half a yellow onion, diced
- clove garlic, chopped
- 1 tbsp oil (for cooking)
fish sauce dressing:
- 1 cup fish sauce
- 1 cup vinegar
- 2 cups sugar
- 3 cups water
- bean sprouts
Mix all the batter ingredients together and blend for 5 mins. If the batter is not yellow enough, add more tumeric. Set batter aside.
Using a non-stick pan, make sure the pan is hot before adding the oil and onions. Sweat the onions and then add garlic, stirring mixture and making sure the garlic doesn't burn. Add ground pork and the seasonings. Cook evenly, making sure pork is fully cooked. Set aside once cooked.
Using a non-stick pan, make sure the pan is set to medium to high heat. Add oil and swirl the oil around to coat the pan. Add a ladle of the batter mixture and coat the entire bottom of the pan. Cover the pan with a lid for 30 secs. Add meat mixture on one side of the pan and a handfull of bean sprouts. Cover pan for 30 secs. Flip the non-filled side of the batter mixture to form a half moon. Remove crepe from pan and place on a bed of lettuce. Top the crepe with cucumbers, basil and fish sauce dressing.
(Chow Down photo by Jeff H. on Yelp)
Categories: Columnists, D is for Dinner
- October 2013
- September 2013
- Thu., 26 – Robert reviews Salinger and Museum Hours
- July 2013
- June 2013
- Thu., 27 – Robert reviews Frances Ha
- Fri., 21 – Political panel, June 21: Here comes summer
- Thu., 20 – Robert Fontaine's take on "Man of Steel"
- Thu., 13 – Robert Fontaine's film confessions
- Wed., 12 – D is for Dinner: jerk sauce for Carivibe
- Thu., 6 – Robert reviews Now You See Me
- Mon., 3 – May book panel
- May 2013
- Thu., 30 – Robert reviews Epic
- Wed., 29 – D is for Dinner: a sampling of cheese
- Thu., 23 – Robert reviews Star Trek: Into Darkness
- Thu., 16 – Robert reviews the Company You Keep
- Wed., 15 – D is for Dinner: BBQ'ing with Ted Reader
- Thu., 9 – Robert reviews the Good Lie
- Wed., 8 – Our book panel's May reads
- Wed., 8 – D is for Dinner: a north-south battle
- Thu., 2 – Robert reviews the Sapphires
- Wed., 1 – D is for Dinner: A Northern feast
- April 2013
- March 2013
- February 2013
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