Posted by Sheryl Kirby in news and media, what's cooking on May 2, 2007 at 4:03 pm
Apparently what's cooking this week is me, as an interview I did with The Globe and Mail about copycat recipes ran in today's food and wine section. For anyone who would like to witness my utter humiliation and embarrassment at being portrayed as a ditzy, white trash, Olive Garden-eating valley girl, please enjoy. Clarification of some of my statements that were taken quite out of context can be found at my own blog. And for you folks unfortunate enough to have read the article in the paper version - despite photographic evidence to the contrary, I do, in fact, have a neck.
Also in the Globe, Chef Michael Smith talks about cooking for his family, and Beppi Crosariol talks to Canada's Sake Master.
Over at The Toronto Star, there's a great article on cooking tandoori style - without a tandoor oven.
Josh Rubin reviews Trafalgar Maple Bock beer, and Gordon Stimmell interviews "virtual" winemaker Guy Anderson. Linda Nguyen reviews Rex Saigon, an excellent Thai Viet all-you-can-eat buffet restaurant in Scarborough (I am currently searching the TTC website for directions to get there), while Amy Pataki covers the trend for high-end restaurants to downsize into quaint bistros.
At The Sun, Elizabeth Baird does a round-up of food news, including the inclusion of Lai Toh Heen in Conde Nast Traveller's Hot List Tables 2007, the only Toronto restaurant included. There's also some recipes on offer, including a chili recipe that uses Chris and Tal's Bet.ter Ground, that half meat, half soy product. Hey, maybe someone could use that stuff to make a copycat recipe. Do they serve chili at the Olive Garden?
The article in the paper was interesting, even though innacurate.
It was interesting enough to cause me to look up your site.
I've never seen a newspaper article that was accurate, but at least you got some exposure.
Thanks Doreen. You're absolutely right. :)
Help! Whether the article was accurate or not, we are all dying to try your apple omelette. Where can I get the recipe?
Thanks so much
Louanne Campbell
St. Catharines
Heh! Hi Louanne,
The truth is, there isn't a real "measured-out" recipe. But I can give you estimates...
Quantities are for one omelette.
Peel, core and slice one apple. Melt some butter in a heavy frying pan and add the apple slices. When the apple is just beginning to get soft, add 1 to 2 tablespoons of sugar (this will depend on your own preferences and the sweetness of the apples), then about 1/8 - 1/4 teaspoon each of ginger, cinnamon and nutmeg. Cook until apples are soft but not mushy. Remove from heat to someplace warm (like an unused burner) and add about 1 - 2 teaspoons of maple syrup. The apple wil absorb most of this by the time the eggs are done.
Meanwhile, you want about 1/4 cup of grated cheese. I use a really sharp Irish cheddar called Tiperary. It's available at Dominion.
Heat a bit of butter in an omelette pan, and in a bowl, whisk two eggs and a tiny pinch of salt. Pour eggs into pan and cook over a medium-low heat. When the bottom is done, flip the omelette and immediately add the apples and cheese to one half. When the underside is cooked, fold the omelette over to melt the cheese, and then plate. Serve with a sprinkling of cinnamon and apple slices.
Hope it turns out well for you. Let me know if you like it!
Thanks and I will let you know