Canada Chef
unhip squirrel Profile
Cooking fresh food from scratch with simple ingredients
Montreal, Canada
Joined November 09, 2011
Intermediate Cook
No recipes yet
Active Chef, Top Photographer, 381 CookEatShare points
CookEatShare Points
Profile - 23
Recipes - 43
Photos - 108
Reviews - 0
Comments - 72
Invites - 0
Friends - 140
Groups - 0
Themes - 0
Total - 381
Awesome... officially a featured author! Thanks CES!
About me
Cooking is my creative outlet. More than anything, I love to try making new things, whether I'm following a recipe or experimenting on my own. I have the most fun inventing outrageous desserts and am always looking for an excuse to do so!
Come visit me at http://www.unhipsquirrel.com :)
Cooking Influences
My grandmothers, my parents, Jamie Oliver for his fresh approach and Gordon Ramsay for his commitment to simplicity. Mark Bittman changed my eating habits with his moderate views on meat consumption. My go-to cookbook is Joy of Cooking, but I also love Vikram Vij (of Vij's fame) and Lucy Waverman. I'm also heavily influenced by restaurants I eat at, and I have a habit of bringing home restaurant and bakery cookbooks when I'm on holiday....
Recommendations
Favorite Cookbooks
- Joy of Cooking (Rombauer and Becker)
- Go-to cookbook and excellent reference tool.
- A Year in Lucy's Kitchen (Lucy Waverman)
- Beautiful and imaginative recipes organised by season
- Jamie's Food Revolution (Jamie Oliver)
- Excellent, simple meals
- Vij's: Elegant and Inspired Indian Cuisine (Vikram Vij)
- Amazing Indian recipes with authentic ingredients. Knocks every single recipe out of the park.
Restaurants I Recommend
- L'Express (Montreal, Canada)
- Simple ingredients, elegant flavours, excellently prepared. The quail is to die for!
- Café Cherrier (Montreal, Canada)
- Best eggs benedict in the city (so far!) and the smoked salmon melts in your mouth.
- Pizzaiolle (Montreal, Canada)
- Wood fired pizzas and other rustic Italian fare (pasta pomodoro is my favourite!)
- Chao Phraya (Montreal, Canada)
- Authentic, gorgeous Thai food (might need to book ahead!)
- Salade de Fruits (Vancouver, Canada)
- Charming French bistro, amazing atmosphere, most incredibly fresh-tasting and expertly prepared food. I can't say enough good things about this restaurant. It's perfect, right down to the temperature of the food, which is a few degrees hotter than anywhere else. Magnifique!
- Simpatico (Vancouver, Canada)
- I can only vouch for the pizza, the exceptional blackened chicken souvlaki and their out of this world hummus. I've been going here since I was fetus (literally) and I always order the same few things!
- Tomato (closed) (Vancouver, Canada)
- A sad loss for the city. Best eggs benedict I've ever eaten. Fresh and bright hollandaise. I'm still in mourning!
- Hi Nippon (Vancouver, Canada)
- For someone like me who prefers veggie sushi over sashimi, this place is just perfect. Good quality veg is key, and this sushi is colourful and so fresh. Awesome dynamite rolls with spicy sauce (just ask for no roe if you don't like it!)
- Le Gigot (New York City, NY)
- Elegant French food and wonderful wine. If I'd had less, I could provide a better description of the food. :)
- Lime Jungle Mexican Grill (New York City, NY)
- Super cheap, but awesome Mexican food. Again... the hallmark of a great restaurant: simple, fresh and delicious!
Comments
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- November 9, 2011I've looked at your recipes and they all look really delicious! I especially love the look of the ribs, and say "kudos to you" for not boiling them first!! I realize that it helps to cook the ribs quicker, but so much of the great pork flavor is lost in the boiling/simmering water. Baking them low and slow is the way to go, in my opinion. (No, I wasn't trying my hand at poetry, but what the heck!)2 replies
- November 10, 2011Thanks! Yeah, I am not a fan of the boil first method for all the reasons you posted. :) Btw... with a last name like Wiebe I have to ask if you have Mennonite heritage? One side of my family is Mennonite and I grew up on the most amazing Mennonite cooking! I'm looking forward to posting some of my grandma's recipes on the blog (I say recipes... but really, she had it all in her head).1 reply
- November 10, 2011Yes, my late husband 's father was of Mennonite heritage. Unfortunately, he passed away when my late husband was only 12 or 13 years old, so my husband couldn't access that fabulous food! (He would have been about 9000 lbs if he had, mind you) lol.
Post those recipes if you can, and I'll be all over them!
Alison
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