Pork Bone Broth: follow your gut

Not only are bone broths packed with minerals and gelatin, they are so good for you, taste great and if used in recipes the broth will take your dishes to the next level. Today we will make Pork Bone Broth.

If you recall, last month I made a bone broth from scratch for Food N Flix. When I found out bone broth if great for acid reflux, I gave myself a challenge to drink a cup of bone broth a day for a month. Many of you expressed an interest on my following up with this experiment; hence I invite you to enjoy my new Follow your Gut series.

Pork Ribs Bone Broth

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Kyozon restaurant: the new Asian kid in town

Last week Montreal was witness to a mega restaurant media launch party like I had not seen in a while. Let me introduce you to the newest Asian sweetheart on Crescent, THE downtown “bar-and-club street” :  Kyozon restaurant.

Kyozon presents itself as an affordable destination that blends a great bar with tasty New-Asian cuisine and a mezzanine Kaiten belt.

Kyozon sushi conveyor

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Kaffir Lime Ginger and Gin Ice Cream

With the arrival of summer comes my NEED to make ice cream. I am way overdue to include an ice cream recipe. I was shocked to realize my last ice cream was posted just over a year ago. Well good news…I made 3 ice creams last weekend, 2 of which are quite exotic in flavor. Here is the first one, a Kaffir Lime Ginger and Gin Ice Cream, and keep an eye out for the other two recipes coming soon.

Kaffir Lime Ginger and Gin Ice Cream 1

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Asian Persuasion Cocktail with Ungava Gin

April 01st every year is the kick-off of cocktail season for me. You see between April 01st and Father’s day my parents and I all have our birthdays, maybe Easter, then there is Mother’s and Father’s Day. So for the exception of my birthday, I am expected to contribute an exotic cocktail. I discovered a bunch of great ones when I was recently on vacation in New Orleans (post coming soon, promise!). But the one I made for Easter was a completely new discovery, starting with the alcohol.

I bet you do not know a whole lot about the Canadian Arctic. I am from Canada and I do not know a lot about that part of my country. But I did recently make one fabulous discovery: Ungava Gin. I was just as shocked as you are right now, there is a fabulous gin being made from hand-picked ingredients found in the far north reaches of Quebec. And with it I made for Easter the Asian Persuasion Cocktail.

Asian Persuasion 3

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SRC: Black Asian Rice with Stir Fried Vegetables

Today is my group’s reveal day for the Secret Recipe Club. What is the SRC? Basically you are assigned a fellow participant’s blog by the organizer and then you pick a recipe of your choice from that blog and make your version of it. But it is a secret, you cannot reveal whom you picked and what you made until the established posting date and time. This month’s secret: Black Asian Rice with Stir Fried Vegetables.

Black Asian Rice with Stir Fried Vegetables

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Simit Rings: the Turkish breakfast bagel

It seems that when I was younger and did not have a job I had money for traveling. Now I work, pay rent, all my expensive, food, etc.No more money or time for big trips, just short ones. Where do I want to go? Well everywhere kinda but on top of my list Cambodia, Sri Lanka, Nepal, New Zealand, Japan, India, Turkey…the list goes on.

I have learned that the best way to make such trips affordable is cheap accommodation and 2 cheap meals a day. Many of my trips from your were spent in Youth Hostels. I do feel I have grown out of that but if I were to spend a lot of time in one place I would consider a small rental. A the luxury of having a car and then settling in a beautiful location with lots of water and beaches. How about apartments for sale In Turkey along the Black Sea, Aegean Sea or Mediterranean Sea?  I would spend one lazy day by the beach for every one day of travel and one day of shopping. Turkey is rich with history: explore the Ottoman monuments, Greek Temples, Lycian Tombs, Armenian Churches, and modern Istanbul. And the bazaars! I would come home with arms full of Turkish Delights, carpets, spices galore and silk. I can dream!


Cheap meals are best fro breakfast and lunch were you can grab something more on the go like a sandwich, cheese, fruit. Its a great place to explore the local grocery store. What is a great breakfast food in Turkey? Well a Simit ring of course, served with Turkish Tea and perhaps some jelly and cheese. Or you can buy some as a snack during the day from street vendors. In North America, Simits are known as the Turkish Bagel. Simit in Turkish means ‘crisp’.

A traditional Simit seller in Turkey. credit wikipedia

Most recipes use yeast but not this one so it takes less time to prepare. I am sure my recipe did not turn out like it was suppose to but they are amazing and so buttery. The dough is unusual and malleable but breaks easily. Be gentle while making your rings. Also, out of the oven they are brittle so let them cool down before you transfer them to a plate.

Ξ Turkish Simit Rings Ξ
adapted from turkishdesserts.net

3 cups flour
1 egg yolk
1/2 cup yoghurt
1/2 cup olive oil
1/2 cup butter at room temperature
3/4 tsp salt
1 tsp baking powder
1 tsp sugar
2 tbsp vinegar

2 tablespoon molasses
1 cup water
sesame and/or poppy seeds

Put the flour in a large bowl and make a hole in the middle. Into this hole pour all the dough ingredients. Stirring from the outside into the middle gradually mix all the liquids into the flour until it forms into a dough.

Divide into 24 equal pieces. Dissolve the molasses in 1 cup water in a bowl. Put the sesame and poppy seeds in other bowls and set it next to the molasses water. Working with 2 balls at a time make your 12 rings:

  • Roll each ball into a 12 inch long rope. Take two ropes, hold down one end of the ropes and twist them together like a spiral. Then form this twisted rope into ring, pressing and rolling the overlapping ends together on the work surface to seal.
  • Dip each ring in molasses water first, place on a baking sheet and sprinkle heavily with sesame or poppy seeds.

After arranging them on a baking sheet, bake them in a 350 degree oven for approx. 30-40 minutes.

One Armed Tom Yam Wonton Soup

Broken wrist in cast update: today is day 31. 12 days to go! I cannot wait for April 30th.

I saw my GP so I got a prescription finally that is stronger than ibuprofen. I am getting a bit of strength back in my fingers very slowly. Three fingers are still a bit numb but a bit better. One very amusing thing: my nails are nice and long on the hand in a cast. My nails are thin and break easily so long nails for me is unusual.

Today I could hold my almost empty yogurt cup to scrape the bottom with my good hand. This may sound like a simple thing to do but 31 days ago I could not hold a piece of paper. Holding a full tube of toothpaste is still a no no. Zip-lock bags are impossible to open but I did manage to close the snap of my eco shopping bag. Little victories.

A big victory: I cooked the first recipe I prepared all by myself in a month! Its a very easy recipe that involves a few already prepared ingredients and no chopping in sight. Just toss everything in a casserole. But it got rave reviews! It is an Asian soup, a real fusion Asian soup with ingredients usually found in Laos, Thailand, Vietnam, China and Indonesia.

Ξ One Armed Tom Yam Wonton Soup Ξ

6 cups water
2 cubes of tom yam soup base (or any Asian soup base)
1/2 tsp sesame oil
1 cup nian gao noodles (or any rice noodle)
24 shrimp wonton
4 cups chopped baby bock choy
1 lemon, quartered
Sambal oelek and coriander to taste

If you use nian gao noodles they must be soaked for 12 hours prior.

In a large pan add water, soup base, sesame oil and noodles, bring to a boil. Add the wontons and boil for 5 minutes (or according to your package). Add baby bock choy in the last 3 minutes.

Serve in  large soup bowls with a quarted lemon, sambal oelek and coriander to taste.

– tom yam is a spicy clear soup typical in Laos and Thailand

– lau thai lan Thai is the broth used for a Vietnamese Hot Pot

– wonton is a type of dumpling commonly found in a number of Chinese cuisines.

– nian gao noodles are chewy Shanghai style noodles made with non-glutinous rice

– sambal oelek is a chili based sauce which is normally used as a condiment in Indonesia