{"id":45408,"date":"2015-01-18T23:48:58","date_gmt":"2015-01-19T07:48:58","guid":{"rendered":"http:\/\/blog.dongenova.com\/?p=45408"},"modified":"2017-07-10T21:55:54","modified_gmt":"2017-07-11T04:55:54","slug":"weekend-chef-the-worlds-most-dangerous-flavour","status":"publish","type":"post","link":"https:\/\/blog.dongenova.com\/site\/weekend-chef-the-worlds-most-dangerous-flavour\/","title":{"rendered":"Weekend Chef – The World’s Most Dangerous Flavour"},"content":{"rendered":"

\"bitter\"I was very excited<\/strong><\/em> to get a copy of Jennifer McLagan’s latest cookbook, Bitter, A Taste of the World’s Most Dangerous Flavor<\/a>, in the mail this week. I’m a big fan of hers, and love cooking out of her three previous books, Bones, Fat, and The Odd Bits. She’s done a very good job of getting people to try new things with ingredients we just don’t use that much in our every day cooking.<\/p>\n

Jennifer is traveling from Toronto to Vancouver and Victoria<\/strong><\/em> to promote her new book. On Friday the 23rd of January she’ll be doing a special event<\/a> at The London Chef in Victoria. On Monday the 26th, her dinner event at Barbara-jo’s Books to Cooks in Vancouver is sold out, but you can still meet her before dinner for an ‘Apero’ at the store. Details are here<\/a>.<\/p>\n

\"Fennel,

Fennel, onion, chile, coriander and beer.<\/p><\/div>\n

I’m interviewing Jennifer on Friday<\/strong><\/em> for a special podcast I’m planning a little later on, but I couldn’t resist cracking open the book and trying a couple of recipes this weekend. I prepared Mussels in Beer<\/em> from page 61, while Ramona took on a salad from page 12, Curly Endive with Miso and Chile Dressing.<\/em>\u00a0I cleaned the mussels of their beards while saut\u00e9ing some chopped onion and fresh fennel together along with a hot chile pepper and a tbsp of coriander seeds, and then added a nice glass of Stella Artois beer before adding the mussels.<\/p>\n

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 <\/p>\n

\"Curly

Curly endive and miso\/chile dressing<\/p><\/div>\n

Ramona’s curly endive recipe<\/strong> <\/em>looked a little strange at first because you end up cooking the endive, so I guess you could call it more of a side dish than a salad, but it served a great role as our vegetables for the evening, along with some home made frites! Garlic, ginger, a hot chile pepper and the miso were stirred in along with a chopped red bell pepper, which all developed a very tasty flavour profile.<\/p>\n

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\"Weekend

Weekend Chef comes through again!<\/p><\/div>\n

So, curly endive, mussels, crusty baguette and frites<\/strong><\/em> fresh out of my little deep fryer made quite a great meal, and I’m not bitter about it at all! Watch this space in the days to come for the podcast with Jennifer as she reveals her passion for what she calls ‘The World’s Most Dangerous Flavour’.<\/p>\n","protected":false},"excerpt":{"rendered":"

I was very excited to get a copy of Jennifer McLagan’s latest cookbook, Bitter, A Taste of the World’s Most Dangerous Flavor, in the mail this week. I’m a big fan of hers, and love cooking out of her three … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[514],"tags":[521,198,28,522],"class_list":["post-45408","post","type-post","status-publish","format-standard","hentry","category-weekend-chef","tag-bitter","tag-cookbooks","tag-cooking","tag-jennifer-mclagan"],"_links":{"self":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/45408","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/comments?post=45408"}],"version-history":[{"count":5,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/45408\/revisions"}],"predecessor-version":[{"id":45419,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/posts\/45408\/revisions\/45419"}],"wp:attachment":[{"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/media?parent=45408"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/categories?post=45408"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.dongenova.com\/site\/wp-json\/wp\/v2\/tags?post=45408"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}