Gastronomy

Cutting peppers - Food Gypsy

Kitchen Basics – How to Cut Peppers

July 24, 2013 | 5 Comments

On this (mostly) Wordless Wednesday we shave time off your kitchen prep with a little photo tutorial we call: How to Cut Peppers.  Amazing how a little savvy knife work can save you time and...

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Za’atar is to Middle Eastern cooking what Herbs du Provenance is to Southern French cooking.   A spice blend so versatile and so pungent, it’s used on meats, vegetables, in rice dishes and (my favourite) Za’atar...

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Le Bostaurus, Steak Tartar - Food Gypsy

Le Bostaurus – Mighty Meaty

July 3, 2013 | 3 Comments

The name is the Latin equivalent of ‘bovine’ or ‘cow’, a place for steaks, chops and all things meaty, Le Bostaurus, in Aylmer, Quebec unabashedly serving certified Angus Beef, UDSA triple A beef, and lots of it....

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Bagel Shop, Sesame Bagels - Food Gypsy

The Ottawa Bagelshop, Our Bag of Bagels

June 10, 2013 | 6 Comments

The Ottawa Bagelshop & Deli, home to wood-fired bagels in the Montreal-style, is our favorite Westboro stop for great deli and a bag of bagels, fresh from the oven. It is impossible for us to...

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Boiled Peanuts, Fried Pickles  Biscuits & Gravy, Fried Yardbird and Chess Pie, soul food and casual style at Ottawa’s Union 613. Lunch with my gal Mary, delicious food, scandalous gossip.  I am greatly blessed to have gal pals who indulge...

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Coddled egg - Food Gypsy

How to Coddle an Egg – Kitchen Basics

May 1, 2013 | 2 Comments

Summer salad season, time for homemade mayo and Caesar salad,  avoid upset tummies with a little food safety know how and a bit of kitchen expertise.  Tip 1: how to coddle an egg. As a brief follow up to our...

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This weekend we wandered through the shops of the Atwater Market in search of spring.  Produce was light, outdoor stalls were few but the shopping is still good for those with an eye for quality and taste....

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PDC, Plogue à Champlain - Food Gypsy

Au Pied de Cochon – Extreme Gourmet

April 15, 2013 | 9 Comments

The slippery slope of gourmet gluttony  is a downward tumble into a pit of decadent debauchery at Au Pied de Cochon in the capable hands of Montreal Chef, Martin Picard.  The long, narrow room is simple and almost minimalist.   Polished wood tables and black bistro chairs...

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East & Main, Chef B & a great meal - Food Gypsy

East & Main Bistro, Local-icious

April 1, 2013 | 2 Comments

A darling little gem in Bloomfield, Ontario offering seasonal fare, locally sourced, East & Main Bistro is a dining experience for even the most discerning of appetites. We are not picky eaters, and when I say we I really mean me,...

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Henry Willis, Humble Bread - Food Gypsy

The Humblest of Breads

March 12, 2013 | 4 Comments

Humble Bread is the passion project of Henry Willis and Natalie Normand.  Their farm based bakery, on the crest of a hill in the heart of Ontario’s Prince Edward County, resides in a hip-roofed red barn over 140 years...

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New Food Gypsy - Food Gypsy

Welcome to the NEW Food Gypsy

March 10, 2013 | 7 Comments

Welcome to the new Food Gypsy, a little sweet, a little salty, a little sassy!  After two and a half years and more than three hundred posts we decided it was time to get organized. ...

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Idea in concept - Food Gypsy

Chocolate: From Concept to Competition

March 9, 2013 | 1 Comments

Over the last month an idea became edible art, as two Chefs were let loose to experiment and play as they prepared for the Carefor Chocolate Competition, held last Saturday in Ottawa.   The Chef in my...

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