FMI go to http://www.jackieconnelly.com/blog/2010/04/20/summer-food-photography-workshop-at-tria-culinary-studio/
Tuesday, April 20, 2010
Food Photography 101 with Jackie Connelly
Join us at Tria Culinary Studio on Sunday, June 13 for Food Photography 101 with Jackie Connelly in partnership with hanspetermeyer.ca / photography + writing
FMI go to http://www.jackieconnelly.com/blog/2010/04/20/summer-food-photography-workshop-at-tria-culinary-studio/
FMI go to http://www.jackieconnelly.com/blog/2010/04/20/summer-food-photography-workshop-at-tria-culinary-studio/
Wednesday, April 14, 2010
Foodites - Asian Greens with Sweet Shallot Dressing
In honour of spring, our recipe this month features local greens from Pattison Farms and wonderful fresh halibut from our partner at Sushi-Mon Wes Erikson.
The lovely and talented Connie Earl paired this salad with Cedar Creek Estate Select Chardonnay, which rounded out the flavours of the meal beautifully.
Enjoy!
Asian Greens with Sweet Shallot Dressing
This dressing is also delicious on fish or chicken; add a piece of seared halibut to the greens and you’ve got a healthy and easy meal.
Ingredients:
1 shallot, grated on the fine portion of a cheese grater
1” piece ginger, grated on the fine portion of a cheese grater
3 tbsp soy sauce or tamari
1 tsp lime zest
Juice of one lime
2 tsp mirin
2 tsp sugar
2 tsp sake
1 tbsp sesame oil
½ cup grapeseed oil
2 green onions, sliced thinly on the bias
1 tbsp chopped cilantro
Method:
1. In a small bowl, add the first 9 ingredients; combine well using a whisk.
2. Once the mixture is combined, slowly drizzle the grapeseed oil into the mixture until it is well combined. Stir in the green onions and cilantro
3. The mixture will separate as it sits; give it a good mix before serving.
The lovely and talented Connie Earl paired this salad with Cedar Creek Estate Select Chardonnay, which rounded out the flavours of the meal beautifully.
Enjoy!
Asian Greens with Sweet Shallot Dressing
This dressing is also delicious on fish or chicken; add a piece of seared halibut to the greens and you’ve got a healthy and easy meal.
Ingredients:
1 shallot, grated on the fine portion of a cheese grater
1” piece ginger, grated on the fine portion of a cheese grater
3 tbsp soy sauce or tamari
1 tsp lime zest
Juice of one lime
2 tsp mirin
2 tsp sugar
2 tsp sake
1 tbsp sesame oil
½ cup grapeseed oil
2 green onions, sliced thinly on the bias
1 tbsp chopped cilantro
Method:
1. In a small bowl, add the first 9 ingredients; combine well using a whisk.
2. Once the mixture is combined, slowly drizzle the grapeseed oil into the mixture until it is well combined. Stir in the green onions and cilantro
3. The mixture will separate as it sits; give it a good mix before serving.
Thursday, April 1, 2010
A Taste of India - second class scheduled
Well we had so many people sign up for this class that we're running a second one!
A Taste of India
Friday, April 9
6 p.m.
In this class you’ll learn how to make paneer from scratch and use it in the
delectable dish, palak paneer. In addition, you’ll learn some core Indian dishes,
which will open up the world of Indian cuisine. We’ll roll some roti and sip some
homemade chai!
Cost: $70 + GST ($73.50)
For more information e-mail kathy@triaculinarystudio.ca or phone 218-5012.
Kathy worked in India for four months and this class is inspired by her time there.
A Taste of India
Friday, April 9
6 p.m.
In this class you’ll learn how to make paneer from scratch and use it in the
delectable dish, palak paneer. In addition, you’ll learn some core Indian dishes,
which will open up the world of Indian cuisine. We’ll roll some roti and sip some
homemade chai!
Cost: $70 + GST ($73.50)
For more information e-mail kathy@triaculinarystudio.ca or phone 218-5012.
Kathy worked in India for four months and this class is inspired by her time there.
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