Blog

January 23, 2013



Foodie Wednesdays: Mile End Cookbook
The face of Jewish comfort food has never been the same since Noah and Rae Bernamoff opened their small Brooklyn restaurant, Mile End. This beautifully-illustrated cookbook is packed full of over 100 satisfying recipes and fresh techniques. Take home your own copy, here.

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Foodie Wednesdays: Mile End Cookbook

The face of Jewish comfort food has never been the same since Noah and Rae Bernamoff opened their small Brooklyn restaurant, Mile End. This beautifully-illustrated cookbook is packed full of over 100 satisfying recipes and fresh techniques. Take home your own copy, here.

January 2, 2013









Foodie Wednesdays - Carrot Soup w/ Tahini + Crisped Chickpeas
New Year’s Resolution #1: Eat Better  If you’re anything like us, then you certainly indulged during the holiday season. This Foodie Wednesday, we’re sharing a recipe from Smitten Kitchen that’ll make your pants feel less tight. Full directions, here. 

Foodie Wednesdays - Carrot Soup w/ Tahini + Crisped Chickpeas

New Year’s Resolution #1: Eat Better 
 

If you’re anything like us, then you certainly indulged during the holiday season. This Foodie Wednesday, we’re sharing a recipe from Smitten Kitchen that’ll make your pants feel less tight. Full directions, here

October 1, 2012



Book Club - My Abuela’s Table
My Abuela’s Table is a beautifully illustrated peek into the heart of Mexican food. It celebrates all things spicy and authentic Mexican flavours. Forget Tex-Mex nachos + tacos-from-a-box, this is the real deal.
Take yours home, here.

Book Club - My Abuela’s Table

My Abuela’s Table is a beautifully illustrated peek into the heart of Mexican food. It celebrates all things spicy and authentic Mexican flavours. Forget Tex-Mex nachos + tacos-from-a-box, this is the real deal.

Take yours home, here.

June 20, 2012
Foodie Wednesdays: The Curious Cookbook
Featuring the strangest recipes from The Middle Ages to WWII, this cookbook introduces foodies everywhere to a new kind of gastronomic fetish. Author Peter Ross fills the book with images, recipes that can be created and information about the era- it’s quickly becoming a new favourite! 
Available here + in store.

Foodie Wednesdays: The Curious Cookbook

Featuring the strangest recipes from The Middle Ages to WWII, this cookbook introduces foodies everywhere to a new kind of gastronomic fetish. Author Peter Ross fills the book with images, recipes that can be created and information about the era- it’s quickly becoming a new favourite!

Available here + in store.

March 28, 2012


High Times Cookbook: Grass You Don’t Want to Pass
We love all things food. This cookbook combines elements of foodie-ness and parts of movies like Pineapple Express, Dazed + Confused or How High. Check out this tasty recipe for Stuffed Stoned Jalapeno Poppers. Elise McDonough’s treats are guaranteed to get you (how) high!
Available here or on the shelves of the Drake General Store.

High Times Cookbook: Grass You Don’t Want to Pass

We love all things food. This cookbook combines elements of foodie-ness and parts of movies like Pineapple Express, Dazed + Confused or How High. Check out this tasty recipe for Stuffed Stoned Jalapeno Poppers. Elise McDonough’s treats are guaranteed to get you (how) high!

Available here or on the shelves of the Drake General Store.

November 2, 2011
We Heart Momofuku Milk Bar!
What in the world is exponentially better than Willy Wonka’s factory? Easy, it’s the sweet tooth’s ultimate paradise: Momofuku Milk Bar. Their new cookbook is not only a treat for your tummy, but also for your eyes. Recipes, tips, history and photographs are only a few things that make this one-of-a-kind cookbook rise to the top of our favourite list.
Check out this recipe for Earl Grey fudge sauce + come pick one up from anyone of our Drake General Stores.
3 tablespoons water1 Earl Grey tea bag 1 ounce 72% chocolate, chopped2 tablespoons cocoa powder, preferably Valrhona1/8 teaspoon kosher salt1/4 cup glucose2 tablespoons of sugar1/4 cup heavy cream
1. Bring the water to a boil in a small saucepan. Remove from heat, add the tea bag and steep for 4 minutes.2. Wring and remove the tea bag. Pour the tea into the medium bowl- add the chocolate, cocoa powder and salt.3. Combine the glucose, sugar and heavy cream in a heavy-bottomed saucepan. Stir intermittently while bringing to a boil over high heat. The moment it boils, pour it out into the bowl holding the chocolate. Let sit for 1 minute.4. Very slowly begin to whisk the mixture. Continue, increasing the vigor of your whisking every 30 seconds until the mixture is glossy and silky-smooth. This will take 2-4 minutes depending on your speed and strength. You can use the sauce at this point or store in an airtight container in the fridge for up to 2 weeks. Don’t freeze
X[OH!]Drake General Store 

We Heart Momofuku Milk Bar!

What in the world is exponentially better than Willy Wonka’s factory? Easy, it’s the sweet tooth’s ultimate paradise: Momofuku Milk Bar. Their new cookbook is not only a treat for your tummy, but also for your eyes. Recipes, tips, history and photographs are only a few things that make this one-of-a-kind cookbook rise to the top of our favourite list.

Check out this recipe for Earl Grey fudge sauce + come pick one up from anyone of our Drake General Stores.

3 tablespoons water
1 Earl Grey tea bag 
1 ounce 72% chocolate, chopped
2 tablespoons cocoa powder, preferably Valrhona
1/8 teaspoon kosher salt
1/4 cup glucose
2 tablespoons of sugar
1/4 cup heavy cream

1. Bring the water to a boil in a small saucepan. Remove from heat, add the tea bag and steep for 4 minutes.
2. Wring and remove the tea bag. Pour the tea into the medium bowl- add the chocolate, cocoa powder and salt.
3. Combine the glucose, sugar and heavy cream in a heavy-bottomed saucepan. Stir intermittently while bringing to a boil over high heat. The moment it boils, pour it out into the bowl holding the chocolate. Let sit for 1 minute.
4. Very slowly begin to whisk the mixture. Continue, increasing the vigor of your whisking every 30 seconds until the mixture is glossy and silky-smooth. This will take 2-4 minutes depending on your speed and strength. You can use the sauce at this point or store in an airtight container in the fridge for up to 2 weeks. Don’t freeze

X[OH!]
Drake General Store 

September 26, 2011

We Heart Plenty!
Yotam Ottolenghi took the culinary world by storm with his fabulous restaurants and bestselling Ottolenghi Cookbook. This exclusive and hunger-inducing collection of vegetarian recipes is drawn from his column ‘The New Vegetarian’ for the Guardian’s Weekend magazine. The picture cookbook features both brand-new recipes + dishes first devised for that column.
Check out one of our favourite recipes from the book
Tomato Party
Ingredients 3/4 cup couscoussalt, olive oil, black pepper2/3 cup boiling water1 cup fregola3 medium vine-rippened tomatoes quartered3/4 tsp brown sugar1 tsp balsamic vinegar1 cup yellow cherry tomatoes, halved 2 tbsp roughly chopped oregano2 tbsp roughly chopped tarragon3 tbsp roughly chopped mint1 garlic clove, crushed1 small green tomato, cut into thin wedges3/4 cup red cherry tomatoes, halved
DirectionsPreheat the oven to 325F. Put the couscous in a bowl with a pinch of salt and drizzle olive oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes then remove the plastic wrap, separate the grains with a fork and leave to cool. Place the fregola in a pan of boiling salted water and simmer for 18 minutes or until al dante. Drain in a colander and rinse under cool running water- leave to dry completely.Meanwhile, spred the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and olive oil over top. Place in oven for 20 minutes and then remove. After, increase oven temperature to 400F. On the other side of the baking pan, spread out the yellow tomatoes, season them with salt, pepper and olive oil. Place in the oven for 12 minutes then remove the tomatoes and allowed them to cool. Mix together the couscous and fregola in a large bowl. Add the herbs, garlic and cooked tomatoes with all their juices the green and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning- maybe add olive oil, salt or pepper. 
Let’s get cooking! 

We Heart Plenty!

Yotam Ottolenghi took the culinary world by storm with his fabulous restaurants and bestselling Ottolenghi Cookbook. This exclusive and hunger-inducing collection of vegetarian recipes is drawn from his column ‘The New Vegetarian’ for the Guardian’s Weekend magazine. The picture cookbook features both brand-new recipes + dishes first devised for that column.

Check out one of our favourite recipes from the book

Tomato Party

Ingredients 
3/4 cup couscous
salt, olive oil, black pepper
2/3 cup boiling water
1 cup fregola
3 medium vine-rippened tomatoes quartered
3/4 tsp brown sugar
1 tsp balsamic vinegar
1 cup yellow cherry tomatoes, halved 
2 tbsp roughly chopped oregano
2 tbsp roughly chopped tarragon
3 tbsp roughly chopped mint
1 garlic clove, crushed
1 small green tomato, cut into thin wedges
3/4 cup red cherry tomatoes, halved

Directions
Preheat the oven to 325F. Put the couscous in a bowl with a pinch of salt and drizzle olive oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes then remove the plastic wrap, separate the grains with a fork and leave to cool. 
Place the fregola in a pan of boiling salted water and simmer for 18 minutes or until al dante. Drain in a colander and rinse under cool running water- leave to dry completely.
Meanwhile, spred the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and olive oil over top. Place in oven for 20 minutes and then remove. After, increase oven temperature to 400F. On the other side of the baking pan, spread out the yellow tomatoes, season them with salt, pepper and olive oil. Place in the oven for 12 minutes then remove the tomatoes and allowed them to cool. 
Mix together the couscous and fregola in a large bowl. Add the herbs, garlic and cooked tomatoes with all their juices the green and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning- maybe add olive oil, salt or pepper.
 

Let’s get cooking!