tag:blogger.com,1999:blog-72935863873380237242011-10-25T21:48:14.228-05:00Two foodie friends too far apart.makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.comBlogger1351100tag:blogger.com,1999:blog-7293586387338023724.post-75503783125868939612011-10-23T22:10:00.002-05:002011-10-24T08:17:56.921-05:00

When was the last time you ate a doughnut? The last time I ate one was this summer at the Gathering Together Farm in Philomath, Oregon. The Gathering Together Farm is an organic farm/restaurant. My mom, dad, uncle Peter, and I stopped there on our way back to Portland, Oregon from the coast. My mom remembered the farm's name from some brochure she had picked up some where, and luckily,

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-43476445410636022302011-09-02T07:55:00.001-05:002011-09-09T22:32:57.040-05:00

I've had the most wonderful summer. I went swimming in community pools. I gardened, even though my garden produced zilch. I rode my blue Peugeot bike to and from work. I sang Joni Mitchell songs from the Rise Up Singing songbook. I made Thai curries and pork tonkatsu and lots of sushi rice. I started watching Minuit, le soir, an incredible Quebec T.V series. I

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-36055691227347295482011-07-11T23:31:00.000-05:002011-07-11T23:31:50.535-05:00

Turns out someone I graduated from high school with is a farmer. I felt pretty damn awesome about that so I joined her CSA for the summer and have been kicking my butt to find interesting ways to eat radishes, arugula, and greens greens greens. The following are some of my favs thus far...more to come as I endeavor to eat everything before it goes bad... Walnut, Radish & Arugula Sandwiches (are

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-5883345780927875722011-07-05T19:48:00.014-05:002011-07-06T21:10:43.805-05:00

I have a cookbook called The Best International Recipe by Cooks Illustrated. In it are recipes for international recipes, all tried and tested to perfection in America's Test Kitchen. The recipes are made with ingredients that North American cooks can buy at the grocery store, but the lists are long. I've been swooning over a recipe for Thai green curry for months, but I haven't mustered up the

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-37564385589527363902011-06-16T15:03:00.010-05:002011-06-23T20:36:50.466-05:00

I moved in with Jean-Baptiste in January. I also started working as a full-time translator at the Montreal Urban Ecology Centre. Between unpacking, painting, going to choir practice, taking singing lessons, cooking for two, planning meals, and trudging around in the snow, I found it hard to write here. Impossible, actually, as my absence proves!Moving really knocked the snot out of me. The

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com5tag:blogger.com,1999:blog-7293586387338023724.post-50231837154964498932011-04-01T15:26:00.000-05:002011-04-01T15:26:51.108-05:00

Let me be the first to aknowledge the following: 1. I do not need to diet for health reasons. It is pure vanity. I want to be able to wear the jeans I wore before I got a desk job. 2. I loath exercise. It is absolutly the last thing on my list to do, and if I have time to bake or take a walk, I will bake. That being said, I am trying to lose a little weight (goodbye pastry). My partner, who

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-45786351188758620732011-03-17T14:58:00.000-05:002011-03-17T14:58:40.129-05:00

When really I was anything but. In the past eight months I've moved home, started two jobs, re-navigated the waters (both figuratively and literally) of the mass transit system and generally been deliriously happy to make a life in my native northwest. I teach at community college, I enter data for farmers, and I find time to cook and sleep in between. Today, I felt the irresistable urge to post

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-26760814774134598362010-09-12T16:51:00.006-05:002010-09-12T21:38:10.871-05:00

My mister is crazy about T.V shows, and he introduced me to Frasier a couple months ago. I can hardly say "introduced me" because I've known about it as long as I've been watching T.V. It was the show that played absolutely non-stop when I was a teenager. Every time I wanted to sneak an episode of Friends after dinner without my parents knowing (T.V was against the rules), Frasier was on. I found

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-2523184701899243412010-09-08T19:07:00.006-05:002010-09-08T19:55:41.777-05:00

When I was a wee little thing, Katherine and I shared a room (to my dismay). When we were younger, between the ages of 2 and 8, we played a lot together in our bedroom. One of the games we played was called Billy Goats. We named it after these lumpy looking, dried fruit and nut cookies that Dad used to make. He'd make them in enormous batches and put them in a huge Tupperware container. And then

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com4tag:blogger.com,1999:blog-7293586387338023724.post-89751436154184740152010-08-22T18:57:00.014-05:002010-08-31T10:55:00.946-05:00

I remember the first piece of Heath pottery mom brought home. It was a moonstone bread and butter plate, she had bought at Laguna Pottery in Seattle, a vintage pottery store that sells American pottery. She said in that delightful sing-song voice of hers: "Oh! I just wanted to see what you all thought of the colour!" But she had, in fact, been researching this pottery for years and was on the

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com4tag:blogger.com,1999:blog-7293586387338023724.post-39221398171613582672010-07-18T08:48:00.006-05:002010-07-18T09:36:37.395-05:00

Jean-Baptiste and I have been frequenting local ice cream shops on a regular basis this summer. What better thing is there to do? In Montreal, ice cream shops are abundant, and good, home-made ice cream is not hard to come by. A couple months ago, early in our budding relationship, we went to a place close to my house call Chez Roberto. It's an Italian restaurant that sells gelato and sorbets.

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-530654689622431962010-07-12T16:24:00.000-05:002010-07-12T16:24:32.827-05:00

1. I LOVE LOCAL STONE FRUIT. Lord, I'd forgotten. And berries. Sheesh. I bought local "apriums" (apricot plums) at a farmers' market and grinned like an idiot all the way home. 2. Wonderful, kind friends from high school have simply folded me in. I could not be more grateful. They are good eaters also (excellent). I see many fine eats and evenings in my future. 3. I found an apartment. I love

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-39342959082017922402010-07-09T09:26:00.006-05:002010-07-09T10:36:54.479-05:00

I remember an argument I had with a best friend when I was seven. We often fought about everything from religious differences to what we were going to wear, and in this case, to what one should eat for breakfast. At recess, I told my friend my mom had made coffee cake for breakfast, as she sometimes did for a special treat, even though it was a weekday. A simple cake, low in butter and sugar,

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-27649033825305543712010-06-25T09:28:00.010-05:002010-06-25T10:40:09.510-05:00

Look at my herb garden! And my Japanese barbecue! I found the hibachi by chance when I was planting my herbs. When I opened the closet door on my balcony, which I rarely do, to put away my bag of dirt, a dirty, dusty plastic bag caught my eye. I pulled at it, and feeling that it was heavy, gave a little squeal. Could it be a barbecue? And not only was it a barbecue, it was a hibachi, the same

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-31038904430133958242010-06-21T13:44:00.001-05:002010-06-21T13:45:05.355-05:00

Well - I've been three weeks absent from our blog. You noticed, I'm sure. But my excuse is excellent: I haven't cooked. Living at home means my Dad pretty much does everything, and with great panache. He still makes Risotto on a week night, he still does daily European style runs to the grocery store, and he still cooks for a brood of 20 rather than 3, resulting in excellent leftover lunches.

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-63644104648821752982010-05-30T10:25:00.000-05:002010-05-30T10:25:16.162-05:00

With less than 24 hours left in Minnesota there are a few folks/meals/locations I'd like to highlight for my own memorializing, and future visitors. St. John's Episcopal Church The first sermon Matt & I heard here was on how Jesus wants us to fight oppressive systems (ummm, YES). Philanthropic efforts include fair trade organizations & goods, Heifer International and Pride Fest. The rector

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-36987062579896062492010-05-25T16:09:00.000-05:002010-05-25T16:09:42.749-05:00

Well, after 10 days in the Pacific Northwest, a graduation, and the acquisition of a job (!), Matt & I returned to a very stuffy, muggy, icky, hot Minnesota. Thankfully I will be leaving via jet plane next Monday to begin said job. Matt procured an air conditioner last night so that he can attempt to sleep through the night for the rest of what is sure to be an almost intolerably hot summer.

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-77511701563275647692010-05-23T21:39:00.004-05:002010-05-23T22:09:26.937-05:00

Spring Salad Fest has been happening all week at my apartment. It's finally hot and I certainly don't feel like eating anything that even flirts with raising my body temperature. Just salad. And this salad is a delicious one. Molly Wizenberg ate it for a week straight after she got engaged to her husband. I like that extreme: eating the same thing for an entire week because you're

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-49881111682278580732010-05-15T16:48:00.001-05:002010-05-16T11:21:00.080-05:00

Lots of good things are happening lately, and one of them is pork tonkatsu, a delicious Japanese dish of pounded, breaded, and fried pork chops. This was a week-night special in my house growing up. I can still hear dad's hammering on the cutting board as he pounded out the boneless chops nice and thin. Can still see his hands flouring, egging, and breading the chops. Can hear them crackling

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-86691634570104361652010-05-10T13:47:00.000-05:002010-05-10T13:47:57.087-05:00

I defended my Thesis two weeks ago, and as is per custom, I provided food. My food, was well, awesome. I spent weeks thinking about what I would serve, which deeply amused my office mates. I had to consider time of day, dietary restrictions, presentation, space, etc. This resulted in a lovely little non-alcoholic Mediterranean cocktail hour, and a very happy thesis committee. I also used it as an

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-73851216365311426272010-04-26T09:49:00.005-05:002010-04-26T13:29:40.884-05:00

It was the yogurt cake that did it. Philip Glass also played a major role, but we'll get to that in a minute. About a month ago, as I was finishing my dinner, I had a craving for cake. Not cake with icing, just cake. How peculiar because I usually don't have cake lying around, nor had I been inspired to cook anything besides pad thai for weeks. But I remembered this French-style yogurt cake that

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-43844926980689538652010-04-24T15:53:00.008-05:002010-04-25T12:30:29.367-05:00

Yes, I recognize that Jamie Oliver is all the rage at the moment, what with a Television program and a revolution and all, but I cannot help but continue to gush about him/his book/his mission.As a long time Jamie Oliver Fan (that British accent and chucking around of frozen TV dinners pretty much sold me at 12) Matt got me his Food Revolution book in December for Christmas. We both have been

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-90224409961433732010-04-05T19:09:00.002-05:002010-04-05T19:21:04.325-05:00

I'm only eating salads and pad thai. They're delicious, however. Well, I also made stollen. And dyed eggs for easter. But I'm uninspired to write. And a little uninspired to cook.I'm also questioning my writing because of this techniques class I took. Apparently, everything I knew about punctuation and sentence combining was wrong. Well, not wrong, but not right either. I also don't know what I

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-25188132531997747352010-03-24T15:33:00.002-05:002010-03-24T15:50:01.030-05:00

Our blog birthday was the 12th - and at the time I was on a vacation with my boyfriend Matt in Los Angeles. It was our Spring Break and we made the (wise) decision to get out of Minnesota to visit his family in California. We climbed rocks, we sat in the sun, we ate and drank like movie stars and generally had a fabulous time.I've been dating Matt for almost 5 years. I love him dearly and shudder

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-81680908404347317282010-03-22T14:20:00.000-05:002010-03-21T14:20:20.240-05:00

Spring is teasing us in Mankato. Yesterday was an INCREDIBLE 65 degrees, today we are back down to 30. But that brief whisper of spring fills me with a lot of hope.I've been meaning to write for, well months. I always want to write more. But I spend all day at work, and school, staring at a screen so then somehow the idea of staring at a screen for pleasure just turns me off. Instead, I cook.

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-60356059469360680172010-03-20T19:36:00.002-05:002010-03-20T20:00:55.022-05:00

Chocolate sauce and ice cream was a favourite dessert growing up. After we finished eating, we often found ourselves looking at each other until someone said: Hmmm, I kinda feel like something sweet. Dad would grin, lick his lips and say in a rather mischevious way: chocolate sauce... Minutes later we were filling our bowls with ice cream and drowning it in dad's homemade sauce. When we sat down

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com0tag:blogger.com,1999:blog-7293586387338023724.post-42606259136200374012010-03-11T10:25:00.002-06:002010-03-11T11:10:35.071-06:00

The blog is 1 year-old today. And I made Tarte Tatin to celebrate. My mom is also visiting, which marks the beginning of the new era: Mom comes to visit. She's already stocked my cupboards, bought me a jade plant, a new little table and a lovely print of two bears holding their arms out to each other with a caption that reads "Donne-moi ta bouche". I like Mom coming to visit.Writing this blog has

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-73052970617203042912010-02-26T11:37:00.007-06:002010-02-26T12:01:57.387-06:00

I only eat soup. And when it's as good as this tomato soup, who could complain? I made it yesterday listening to the new Devendra Banhart album called "What Will We Be", wearing read high heels and rolled up baggy jeans. My hair? Sticking straight up from straight out of bed. I sadly do not have a picture. I thought about it of course...I spotted these lovelies in a second hand shop in Seattle

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com6tag:blogger.com,1999:blog-7293586387338023724.post-41120270754275782672010-02-25T10:19:00.003-06:002010-02-25T10:26:09.425-06:00

Dear Judy & Faithful readership -1. I think we have a new friend here. Let's read her and admire her pictures.2. Birthday is March 11th. To celebrate I suggest we cook tarte tatin from The Best International Recipe. The last time I attempted tarte tatin was in the communal kitchen of my freshman dorm with two of the very best in terms of friends and foodies. We made do with little and spent hours

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-62534518847430361122010-02-16T10:37:00.003-06:002010-02-16T10:53:38.684-06:00

I love that fancy chocolate comes with instructions. Consider Vosges "See, Smell, Snap, and Nibble."Generally the delight is wrapped in various layers, meaning that the consumer gets to delicately open the cardboard and then savagely peel into the foil before breaking off a piece with a satisfying jerk. It makes the moment of chocolate craving less primordial and more soothing.Are their

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-24134537767837432572010-02-14T09:32:00.004-06:002010-02-14T12:30:21.798-06:00

Valentine’s eh? A holiday filled with expectation and commercial horror. Or so seems to be the opinion of my ever-liberated generation. I have celebrated Valentine’s with few of my boyfriends, but only because there haven’t been many to celebrate with. I was either so engrossed in my studies I didn’t look around the room twice to see if someone might be interested, or I had just started dating

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-12631433273485062022010-02-12T10:45:00.013-06:002010-02-12T11:55:14.975-06:00

These days I have time. Time to wake up slowly, stretch, eat oatmeal, read, think. I do work, oh yes, most days I have many things to do: translations for school, technical writing exercises, statistical documents to read in French, emails to write. My mornings are slow, but I'm usually working by 10. Then comes lunch, more work, singing, dinner and class. Not a bad existence considering it's

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-63105596713811284012010-02-04T09:18:00.007-06:002010-02-04T10:55:21.090-06:00

"What are we having for dinner?" My thirteen-year old self yelled from the living room into the kitchen. "Creamed chicken and biscuits." Mom called back. She was pulling containers out of the fridge, washing her hands, tying her apron, and sighing now and then. Long day? "Awww, really? Again?" I cried. "Yes, we are. It's been a long day, there's leftover chicken that needs eating.

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com7tag:blogger.com,1999:blog-7293586387338023724.post-37021013936736288642010-01-31T09:55:00.016-06:002010-01-31T11:29:27.287-06:00

Kelsey and I were reunited at last over the holidays. And what a wonderful time it was! Every Christmas since my family moved to Victoria, we have visited Kelsey's family in Seattle on our way home from visiting my dad's parents in Portland. This year was a repeat of many shared holiday eats between our two families that started in Chicago when our parents got hitched, met each other and became

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-39702292752258138552010-01-26T11:24:00.000-06:002010-01-26T11:24:12.625-06:00

These are long over due, but a nice reminder of good times in '09. (Too early to be nostalgic? Not for meals like this).1, 2 & 3: First supper out at Nick's. Fabulous mixed green salad with candied fig (I think). Followed by truly superior pizza, and completed with the finest cannoli I've ever eaten.4, 5, & 6: The River Cafe - a true dining experience. The view was foggy, but that was made up

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-19982052931578119412010-01-22T18:51:00.009-06:002010-01-24T13:02:52.204-06:00

When I was home at Christmas, Katherine and I decided we needed to live in the same city: left to our own devices, we are much too serious. Both very driven, intense individuals, we can lose ourselves in various projects, only to lift our heads up and say, hmmmm, it's Saturday and I haven't seen a soul for days! I am the more extroverted of the two, wearing my emotions proudly on my sleeve,

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com4tag:blogger.com,1999:blog-7293586387338023724.post-71899200445889727232010-01-19T15:41:00.007-06:002010-01-19T16:00:23.792-06:00

I try to stick to food for this blog – but today I’ve been really struck with a few items that while not directly related to food, do have a union with that topic, and are worthy of spouting off a bit about. Nor am I normally so vulnerable here, but I believe I need to be. It is good therapy for me. And perhaps also for you. Today I am haunted by my own consumption. Judes and I joked a little

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com4tag:blogger.com,1999:blog-7293586387338023724.post-19572972591080071332010-01-14T15:09:00.002-06:002010-01-14T15:26:26.277-06:00

A few notes on the new year of eating:While I was home in December Matt would call me and say, "I am eating Salmon with an asparagus sauce," to which I would below "WHY DON'T YOU COOK LIKE THAT FOR ME?" or "SINCE WHEN ARE WE ALLOWED TO BUY SALMON?" He's used to this kind of extremity, so he was un-phased. Upon returning home I found our fridge fully stocked with produce, including lettuce. For

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-80193563498648958482010-01-09T08:39:00.004-06:002010-01-09T08:51:06.984-06:00

The Victoria Backyard in WinterHello all, I've missed you, but I had to take a break. The following little "essay" is something I just finished for my Writing Techniques class. I couldn't resist posting it, and since it's not for marks, there was very little pressure. Please! Feel free to comment on my writing. Apparently translators have to write REALLY well. Who would've thought? So these next

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com10tag:blogger.com,1999:blog-7293586387338023724.post-34249587686124562432009-12-18T16:08:00.003-06:002009-12-18T16:09:12.939-06:00

Commence countdown as the Mak and Murph families in total will be dining, dashing, and devouring excellent grub together in just over a week. Fabulous lives people and it is on its way.

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-74123102996901391162009-12-02T18:30:00.002-06:002009-12-02T18:36:38.498-06:00

As I am sure you have noticed, faithful readers, I have been MIA. This is due to some fabulous traveling (and eating) that has occurred in the past few weeks. Expect a photo montage soon.However, tonight I am home, back to the grind and on my own, so I decide to try for some homemade cream of broccoli soup as I am fresh off of In Defense of Food which encourages "mostly plants," and having

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com4tag:blogger.com,1999:blog-7293586387338023724.post-75077825098625134742009-11-30T09:13:00.004-06:002009-11-30T11:10:57.500-06:00

Female food bloggers seem to be obsessed with banana bread. Molly Wizenberg of Orangette has more than four recipes on her blog, and then another woman at Obsessed With Baking (where I found the recipe) has run various tests on various recipes, complete with commentary and photos revealing the differences between using melted butter and unmelted. What is it about this humble loaf that keeps us

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com0tag:blogger.com,1999:blog-7293586387338023724.post-84527799501270558002009-11-23T12:50:00.008-06:002009-11-23T14:09:15.717-06:00

Tommy Douglas has changed my life. He's changed my sister's life and my parents' lives too. Our knowing he exists, like many culinary related things, is thanks to the Maki family. Without them, I'm not sure my family's legacy of good eats would be so strong. I forget the context, but one wintry evening, John (Kelsey's Dad) pulled out Tommy D's cookbook, The Seattle Kitchen, and gave it to us as a

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com6tag:blogger.com,1999:blog-7293586387338023724.post-42033717783771836842009-11-19T19:47:00.006-06:002010-01-09T14:33:23.143-06:00

Secondary only to networking in Chicago, was eating. The following are a brief excerpt of my dining exploits, which involved the lovely troupe of women with whom I traveled. They did not fully understand my zeal for meal planning (or food photography) but they played along.1. Sally and I share a bacon burger at Epic Burger. Cops eat lunch here, I don't think there is a higher recommendation than

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com0tag:blogger.com,1999:blog-7293586387338023724.post-36874989351516594992009-11-13T11:38:00.006-06:002009-11-13T12:52:37.151-06:00

When I go to people's houses, I love taking a little sneak peak into the fridge. It's quite telling about their quirky habits, guilty pleasures and plain old taste. Do they eat packaged or processed? Organic or not? Fresh vegetables? Do they looovvee peanut butter? Sausage? Bacon? Cheese? Are they condiment hoarders? Is it empty? Too full? Do they even know what's in there? Don't worry, I won't

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com6tag:blogger.com,1999:blog-7293586387338023724.post-21918155845854998482009-11-08T13:52:00.006-06:002009-11-09T08:27:06.092-06:00

They're really the epitome of delicious. I simply cannot resist them, or an opportunity to make them, especially for other people. I went to Ros and Ben's apartment for brunch this morning, gloriously warm for November, and brought some cinnamon rolls. Another Molly Wizenberg success, they have just enough butter and sugar to make them pillowy soft, but not enough to make the old stomach groan.

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-20714757483107643992009-11-05T10:25:00.007-06:002009-11-05T11:41:42.780-06:00

My mother was an hour late for their first spaghetti dinner. She drove down the highway in the wrong direction long enough to start questioning her whereabouts, eventually turned around, and successfully arrived at Dad's door. Although I imagine her tardiness hindered his confidence some what, he didn't miss a beat, serving wine in earthenware goblets, heaping his homemade sauce onto noodles, and

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-30821177974985288242009-10-29T11:45:00.003-05:002009-10-29T12:21:05.045-05:00

As you know, this time last week I made an abundance of baked products for a bake sale. There are two in particular that I would like to comment on.1. Date Filled Windows.These little ditty's came out of a Farm Journal's Cookie recipe book that Matt gave me for my Birthday last year. Published in 1971 it features truly riotous copy such as "Keep your cookie jar filled with these for a good

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-2675396590454483632009-10-28T18:35:00.004-05:002009-10-28T21:05:38.122-05:00

From the time I was very small my need for punctuality has caused great anxiety, and still does today, although I feel things have greatly improved. Who can say for sure where it comes from? Most people I am close with are not timely individuals, my family included. Perhaps it's thanks to my grandfather on my mom's side who was a general in the US Air force? His capacity to be precise and

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com7tag:blogger.com,1999:blog-7293586387338023724.post-56698928046250526012009-10-25T09:12:00.001-05:002009-10-25T09:12:55.831-05:00

Oh my. The muffins did not turn out. I woke up optimistic, however a little fuzzy from lack of sleep and one or two many gin and tonics, but ready to give it my best shot. I knew the batter was too soupy! And I knew that because I didn't have the right amount of baking powder, something bad would happen. But because I've made some progress in the anxiety/worry department over the outcome of my

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-15309516143213653062009-10-22T21:24:00.005-05:002009-10-22T22:46:44.016-05:00

Today it snowed. Not a lot mind you, but enough to remind us that he is indeed still coming. However, I plan to welcome Sir Winter with wide open arms. Thanks to my incredibly stimulating retail job at the outdoors store, I have outfitted myself for 75 % off and will have little to complain about when those glacial winds come tearing across the city. Plus, I'm going to perfect my skating

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-91612229523681016922009-10-22T10:12:00.002-05:002009-10-22T10:39:24.880-05:00

My Graduate Student Club (for lack of a better term) decided to a bake sale to raise money for our travel costs. At the bottom of the totem pole you MUST GO TO CONFERENCES OR YOU'LL NEVER GET A JOB (it sounds just like that), but there is no departmental money to pay for it and you make next to nothing, thus, bake sale.Many of my less food inclined colleagues decided to give me money so that I

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-79827116657479456142009-10-17T07:14:00.004-05:002009-10-17T07:56:29.626-05:00

Someone brought cookies to my house last night! Thank you Kelsey, your recipe rules!They would have, of course, been totally gourmet if I had used 72 % Valrona chips, or whatever it is that everyone is always announcing we HAVE to put into our cookies, but you know, it was nice to use Hershy's milk chocolate Chipits - they were perfect.All of you, I recommend you stop what you're doing, buy some

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-13729445949522094532009-10-14T10:28:00.012-05:002009-10-14T12:07:19.737-05:00

The afternoon did not start out well. I blame exhaustion and an upset stomach. After blubbering for a while, I phoned my very patient and loving sister, said hi to my dad, and gladly welcomed Alix when she arrived at 4:00, ready to start cooking. Alix, however, was late. Turns out her world also fell to pieces, and tears were shed. Ah the joys of being emotionally volatile. But it only took a cup

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-25707654199615524022009-10-11T15:43:00.002-05:002009-10-11T15:46:57.317-05:00

Dear eaters,I am throwing a party on Friday, in which I will provide my guests with an antipasto plate (consisting mostly of pickles, you're shocked I know), and then copious amounts of pasta which can be dressed in homemade pesto, Alfredo, and/or Bolognese. (Do we need a traditional tomato? I don't think so...thoughts?)I would like to serve dessert, but have not hit on a good idea yet. I don't

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-57376712196574560502009-10-08T13:55:00.002-05:002009-10-08T14:06:40.074-05:00

The difference a good baking sheet makes is astounding. A cookie recipe that I have pretty much perfected (if I do say so myself) is about, oh, A MILLION TIMES better when cooked on an excellent baking sheet rather than my crappy one. Thank you professor who let's me babysit and hijack your children for cooking projects/home for glorious baking sheet and other amenities.Goal: Career that pays

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-45747530993012124682009-10-02T21:05:00.007-05:002009-10-02T22:10:04.885-05:00

Montreal is blustery and cold. Her sweat inducing summer days are long gone; her thick leafy trees are turning burnt orange and shriveling up brown. People are riding their bikes wearing ear-mitts, scarves, gloves, and heaven forbid even toques! Yes, fall is upon us. Luckily, before summer skipped and slipped so quickly away, like she has a habit of doing, I bottled her tight in jars, safe now

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com4tag:blogger.com,1999:blog-7293586387338023724.post-19721474645337326392009-09-22T20:37:00.002-05:002009-09-22T21:07:28.809-05:00

My days are long. I often leave the house early and come home after 9 PM. Long live academia and the pursuit of excellence! And because I have a strong opposition to paying for food when I could make it for the half the price and better at home, I have to pack a selection of treats to get me through the day. I don't always bring two meals, lunch and dinner, but one for sure. However, I worry more

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-3981435197658767672009-09-18T19:24:00.003-05:002009-09-18T19:25:59.943-05:00

Jif natural peanut butter is wonderful. No, they are not paying me - but if they'd like to, I will gladly accept.For whatever reason Matt and I decided we could splurge on brand name peanut butter this month (vs. the store brand). And damn. I'd forgotten just how good it could be.

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-35194112507348107452009-09-16T16:53:00.002-05:002009-09-16T17:09:33.710-05:00

For some reason I got it in my head that white bean soup would be the perfect ode to late summer. And I also happened for find white beans for an obscenely low price at the dollar store.So I soaked those old, discounted beans for TWO DAYS. Plumped and primed, I set them to simmer in homemade chicken stock with bay leaf.A few hours later, with beans that were still hard, I began to fret. I added

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-80816345194890333452009-09-16T14:13:00.003-05:002009-09-16T14:37:51.465-05:00

I thought she was broken. The bottom element in the oven didn't work, the lights under the temperature dial flickered and I had no idea whether it was preheating or heated or going to start heating. I tried everything: switching the fuses, taking off the back panel, checking the element for burned charred bits, researching oven care on the internet, phoning many different companies and trying to

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-15647099255907011382009-09-13T16:51:00.009-05:002009-09-13T17:24:58.641-05:00

During my first few days in my new apartment, devoid of the Internet, I reread some of Molly's "Homemade Life". There, a simple little recipe for ratatouille caught my eye. The next time I was at the market I picked out tomatoes, eggplant, zucchini, garlic, onion and some fresh herbs. When the right time came, I sliced up my zucchini into thick rounds, covered them with olive oil and slid the pan

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-91131830076535431032009-09-06T09:37:00.002-05:002009-09-06T09:46:45.131-05:00

Last night I wandered around our local ghetto grocery store for about an hour trying to decide what treat I wanted. For a while I had both Cheez-its and Frosted Circus Animal cookies in my basket. But the guilt of spending money on treats + the guilt of missing my swim twice last week caused me to put both back, and leave the store with lemons, half & half, and salted butter.When I got home I

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-19226177939161295832009-09-05T11:38:00.003-05:002009-09-05T11:55:22.984-05:00

Now I have a fridge in my apartment, and a stove. They're plugged in. They work. I cooked eggs this morning. Sunny side up. Except that they weren't so sunny, more like a total disaster of overcookedness. Turns out I don't have a spatula or hot pads. And since I have gone to the hardware store so many times they know my name, I was quite dismayed to discover I'm still missing dish soap, paper

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-19660411671086073902009-09-01T13:55:00.005-05:002009-09-05T17:55:50.876-05:00

Last Sunday night I roasted my first whole chicken. Full of zeal I tried to talk Matt into letting me cook it in a salt crust, which he quickly dismissed ("7lbs. of rock salt? No.") . I called Dad to pout, and he supported Matt. Apparently salt crusted chicken is not the best route for your first crack at cooking a whole bird. But someday, someday.So I rubbed butter and oil and garlic and salt

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-22497524627825131542009-08-28T14:44:00.003-05:002009-08-28T14:49:28.005-05:00

A vendor at our market sells the tinest, most beautiful eggplant YOU HAVE EVER SEEN. They are green, white and deep purple and TASTE LIKE SOMETHING, that's right I said TASTE LIKE SOMETHING.Dad grilled some up on his Midwest excursion (more to come on this), and they were so delightful, I repeated myself this week. We had them for dinner last night, and I ate the leftovers off of plastic wrap,

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-15707241606979133642009-08-27T08:39:00.004-05:002009-08-27T23:03:31.221-05:00

I'm getting back on track. Alix is home! And since I'm staying at her house until I can move into my new apartment, we were able to spend the whole day together yesterday making scones, going to the market, eating MORE broccoli salad, making crisp, going to Libby's Grandmother's house for dinner, eating crisp. What a culinary day! and executed with such peace and ease.But even before Alix arrived

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-7690596159190673952009-08-23T18:40:00.004-05:002009-08-23T19:12:20.906-05:00

Dear Friends:I haven't been cooking. Just eating cereal every day for breakfast, ham and cheese sandwiches for lunch, sometimes various salads, and scrambled eggs with toast for dinner : I am totally uninspired. My over exuberant lifestyle has left me with a state of exhaustion similar to the end of a tree-planting season, a bum knee, and a fairly low moral. Turns out I was trying to do too much.

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-66633353975915648232009-08-14T10:03:00.010-05:002009-08-16T00:01:10.026-05:00

Blackberry crisp is my favourite dessert. Whether it be after a meal out on the deck with vanilla ice cream in the summer, for breakfast with yogurt in the winter, scooped out of a tiny round Tupperwear container after lunch sitting outside between classes in the fall, or out of the pan when I come home from school, errands, work etc., a berry crisp is a beautiful thing.However, what crisp is

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com5tag:blogger.com,1999:blog-7293586387338023724.post-68365163342007631332009-08-06T09:54:00.003-05:002009-08-06T10:00:16.740-05:00

Matt and I are currently without in-home internet, which is drawing to light the depth of our addiction to said modern convenience.Thus, my post will be brief as I am trying to squeeze it into my morning hour at the library.In the last week:12 jars of dilly beans12 jars of dill pickles2 jars of zucchini with mint in oil2 jars of onions with bay leaves in oil2 jars of olive oil pickles with

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-60383298203671881092009-08-02T08:08:00.010-05:002009-11-17T20:24:35.915-06:00

Whenever I talk to my sister I often exclaim loudly, Hey! I wish we were eating scones on the back porch with your strawberry jam and a huge pot of Golden Jubilee tea. She kinda sighs and says, yes Jude, that would be amazing. But sadly we are both left to drool and dream about the day when we will be reunited and can eat scones together again. We've shared many a great breakfast over my dad's

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com7tag:blogger.com,1999:blog-7293586387338023724.post-59610428184928776902009-07-31T13:55:00.002-05:002009-07-31T14:05:49.396-05:00

Cabbage - great keeper. Also copiously available at the Farmers' Market where I work. Thus, ideal vegetable for poor and produce minded me.Judes and I have addressed the cole slaw issue before, but I would like to share a little delight that I whipped up this week.Fast Cole Slaw Everyone Likes 1/2 head medium to small cabbage, about 4 cups chopped1/2 cup sliced almonds1/2 cup dried cranberries1

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-2763338682559462802009-07-24T07:26:00.024-05:002009-07-25T20:37:29.297-05:00

Collard Lake in Florence, Oregon is the land of foggy mornings, warm buckwheat huckleberry pancakes, cups of rich, black coffee, sweaters and wool socks; gloriously sunny afternoons (although at times windy), tomato and cheese sandwiches, hours spent sun bathing on the dock, deliciously good books (this trip featured The Old Gringo by Carlos Fuentes), canoe rides, fresh seafood, blackberry crisp,

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-60616431150926772252009-07-22T10:16:00.003-05:002009-07-22T10:22:50.394-05:00

Last night I came home from a moderately rainy Farmers' Market with 16 ears of free sweet corn. Driving down the hill in truly blustery weather I thought to myself "Ribs would really be good with corn, too bad it is so late."Walking in the door, I find my Matthew preparing BBQ sauce and boiling ribs from Painted Hill Farm that I had bought a few weeks prior. I squeal, get leered at over this out

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-50425911542519800782009-07-12T23:39:00.005-05:002009-07-15T23:11:55.882-05:00

It's 12:39 at night and I'm about to eat a biscuit cinnamon roll. It was perhaps insane to make them so late, but I've been thinking about them for a week and there was no one in the kitchen. Plus tomorrow I'm going to Florence, Oregon - land of blackberries, sand dunes, pie, sun tans, family and greatness - which means I'm way too excited to sleep and that I need a snack for the plane. (Treats

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-18810326918615236602009-07-12T14:47:00.004-05:002009-07-12T15:12:31.515-05:00

I slept, unwittingly until 2pm today. I went to bed at midnight. And I was so distressed by this 14 hour slumber that I had to call my sister to get her to talk me down. Her response was "I think you can count this as your day off."Maybe we've noted friends that I (and Judes) are a little high strong with lots of projects and lots of directions. Tires a body out for sure. In duet with Judy's

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-26519280486582238192009-07-09T08:53:00.002-05:002009-07-09T09:19:59.169-05:00

Things have gotten a bit out of control over here in ole Montreal. Monday and Tuesday are my days off and I usually cook for the week to come. But these last two days were particulary spectacular in terms of production.On Monday I woke up and immediately made granola. A very simple granola and definitely not more expensive than boxed cereal. Then I went in search of pectin because I procured some

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com9tag:blogger.com,1999:blog-7293586387338023724.post-18584310204946657172009-07-08T11:37:00.007-05:002009-07-08T12:01:00.976-05:00

In Brookings, SD this weekend I ran across a STUNNING collection of antique pyrex. Now, I think it says a lot about me that given the infinite number of items available in antique shops the thing that brings me to my knees is the pyrex.I've always had an affinity for pyrex. All my favorite dishes were made in pyrez- nachos, baked apples, coffee cakes, casseroles, pies, and to this day I always

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com6tag:blogger.com,1999:blog-7293586387338023724.post-72323337167537995612009-07-03T20:42:00.004-05:002009-07-04T13:14:20.200-05:00

Kelsey, I made you banana bread, and I think you're really gonna like it. It's dense, moist, chewy, with a twist of cinnamon and cheap. I made this on Wednesday, and it's Friday, that means I ate the whole pan in very little time, mostly for dinner in fact, or lunch, hey even breakfast once! smothered with peanut butter and jam. With a couple of carrot sticks and broccoli stems, what more could a

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-50325982019028714402009-07-01T13:29:00.006-05:002009-07-01T14:29:33.590-05:00

Lime flavored tortilla chips are the bomb. And they leave your fingers kind of green in the same way Cheeto's leave them kind of orange.---Matt: I bought brand name peanut butter.Kelsey: What? You're kidding.Matt: It was on sale.Kelsey: Natural?Matt: (Guffahs) No. Skippy.Kelsey: You bought me Skippy, baby?Matt: Yep.Kelsey: Now we know we've made it.---I am pickling beetroots today because I fell

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-11025145418199363382009-06-29T14:15:00.000-05:002009-06-29T14:11:47.956-05:00

1. Let me first say that I believe that most of us North Americans are incredibly unhappy because of the way our society demands time. Eating well and cheaply requires time to not only prepare whole foods, but often to grow them. I consider myself fairly time affluent as I do not have children, or a full time job. However, I still wonder if I will ever find the time to grow a tomato plant, or

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-34956608014130370882009-06-29T11:47:00.010-05:002009-06-29T12:52:45.430-05:00

It's pouring rain out; which I love because it reminds me of home. And it's so warm here when it rains! Unlike the West Coast I can wear sandals and shorts with my raincoat, my upper body doesn't get wet and I truck along with a huge grin on my face. Back home rain equals cold skin, stuttering lips and glum sighs. When it rains in Montreal, I just go about my business and thank the heavens it's

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-71839225433100698652009-06-26T20:46:00.006-05:002009-06-26T21:26:42.812-05:00

A dear friend by the name of Ali came for dinner the other night. I rarely get to see her because she now lives in Victoria on the west coast and it was with great pleasure that I prepared a rather special meal for her. I have to give my dad credit for the idea, as I certainly didn't think it up myself, and it is also because of him that I have the basic knowledge necessary to realize this easy

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-70588297498066041052009-06-22T12:46:00.013-05:002009-06-22T13:21:52.178-05:00

It never stops. I think about it all the time. Food that is. And since I discovered The Splendid Table podcast, now I can listen (!) to a food related and inspired program while I walk around and do my grocery shopping, like I did today. How terrific!The Splendid Table is a Saturday morning program on American Public Media, one of the largest producers of radio broadcasting in the United States.

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-32799337896521873282009-06-19T21:26:00.015-05:002009-06-19T22:55:27.886-05:00

I had the pleasure of cooking for Alix on Wednesday night. She's now long gone to Mexico, but I think I sent her (and Oscar!) off in the good-ole Judy fashioned way: I made lobster sandwiches and strawberry pie. Then Alix picked some of her lettuce that she's been growing on her balcony, and we had ourselves a mighty fine feast.Growing up on the west coast we never ate lobster; it's kind of an

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-86953243117276619812009-06-16T07:49:00.012-05:002009-06-16T08:58:20.221-05:00

My friend Alix lives just down the street from me in Victoria and she was in my french class when I was in Grade 12. But it wasn't until we were reunited at the University of Victoria a couple years later (also in a french class), that we really became good friends. Now we've both wandered out to Montreal, on our own accords, and we live quite close to each other (but she has the Jean Talon

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-86091463639862123132009-06-15T10:58:00.006-05:002009-06-15T11:18:06.977-05:00

Chinese food carries with it a loaded cultural understanding. It is considered cheap, ubiquitous and by many, best right out of the carton. And while I agree with most of this, there are clear delineations between good and bad Chinese takeout.First, I think it only fair to point out that what we know to be Chinese food is in fact, NOT what you would find in China. (A point made very clear to me

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-67263579570663520052009-06-09T21:01:00.004-05:002009-06-09T21:43:04.824-05:00

I made potato salad again.Sorry.But when you live alone and you are trying to actually use up the ingredients you have, instead of buying all sorts of fancy new ones, you have to make potato salad a couple times in order to use up the potatoes you bought at the market last week. There are of course a million other things you could choose to make with potatoes, Vichyssoise for one (chilled potato

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-31658011538381293502009-06-06T18:20:00.008-05:002009-06-06T22:32:00.427-05:00

They are first of all, delicious. Rich and thick with puréed black beans and ground espresso; a healthy energetic kick with no refined sugar and no flour.Ideally, I'd try the recipe again and then write another post because I have a few suggestions. But since I'm too impatient to share my experience with you, dear reader, I will reveal the suggestions without trying them in hopes that you can use

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-79479052486407890442009-06-05T08:38:00.002-05:002009-06-05T08:54:25.379-05:00

Here she is, the lovely city I live in, seen from the top of Mount Royal.Summer's here. It's still morning and I'm not sure what to do today. Maybe I'll put on the dress my sister made me, the v-necked brown one with deep turquoise pockets and straps that cross at the back, and go have a coffee.... I sleepily ate a bowl of steel-cut oats topped with left-over rhubarb crisp and yogurt, sipped

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-33347495077737846162009-06-02T09:42:00.004-05:002009-06-02T09:58:50.558-05:00

FIRST, I love spring. And salad greens.Jealous? I thought so. This green lovely came from the Pietch's Farm, and was also pureed up with some shallots, garlic, butter, oil and salt for a hearty spinach pesto, which is sustaining the freezer quite nicely. We've used it on sandwiches, in quinoa, and on pasta. I plan on making some more before the season is out in an effort to stretch out our

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-43155784184162425072009-06-01T17:37:00.002-05:002009-06-01T18:12:01.391-05:00

An amazing thing has happened: I have begun to cook without recipes and with an amazing amount of confidence. So here, I bring to you my market fresh meal, inspired by the collected knowledge of judy murphy.Steak with caramelized shallots and garlicfor two light eatersThis is a recipe I learned from the butcher I went to in Brussels, Belgium. He intensely told me how to cook a steak while handing

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com4tag:blogger.com,1999:blog-7293586387338023724.post-7081966398826733292009-05-31T17:53:00.004-05:002009-05-31T18:21:45.687-05:00

First of all, it's been a wild week. Someone stole my beautiful bicycle, things at work were very unstable and then the atmosphere on the home front was, well let's say, difficult.Life is one big long transition.But I think work is going to be better, as of this moment, and I think I'll stay for a while; it's important to not be too impatient and demanding in life, especially when friends like

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com0tag:blogger.com,1999:blog-7293586387338023724.post-1704505002092793602009-05-27T13:43:00.004-05:002009-05-27T13:55:27.907-05:00

People: I believe I have accomplished true Midwestern status. I spent this past Memorial day "opening the cabin" and then taking in the fruits of this lush food basket. Let me explain.Matt's family has a cabin on Lake Oakwood, just west of the Minnesota border in South Dakota. It is the pride and joy of his family because it is both where they gather and where they relax. It was a joy to be a

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-47878477514147535842009-05-26T20:35:00.005-05:002009-05-26T21:09:15.029-05:00

A while ago I started reading Orangette, by Molly Wizenburg, from the beginning, word for word, and I've continued on in this manner until late; I've evolved to a less obsessive following, now I read just one month of posts instead of four while eating breakfast. I also bought her book, A Homemade Life which I devoured in the Vancouver airport and now just pick up and fondle, bursting with

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1tag:blogger.com,1999:blog-7293586387338023724.post-2286215121782988442009-05-24T08:45:00.004-05:002009-05-24T13:04:16.928-05:00

This is in honour of all biscuit lovers, however you like them.They remind me of the southern United States, and my grandmother's long soft drawl. My mom makes them for dinner with white flour and all the butter required; she's damn proud of them, cause they taste like her mom's, maybe even better. My dad makes them for breakfast with spelt flour and 3/4 of the butter required; he's damn proud of

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-69697620870785032262009-05-22T21:55:00.009-05:002009-05-23T07:41:21.503-05:00

I'm convinced I need a food processor. Ultimately, there is truth to this because food processors are way more useful than blenders, but the later seems to be the more common applicance in student kitchens. I'm not convinced however that it is the more useful of the two. Every time I try and blend something, the blades just whir and fizzle around while my heap of basil or chickpeas stays in the

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com2tag:blogger.com,1999:blog-7293586387338023724.post-90536990141022073102009-05-21T11:41:00.003-05:002009-05-21T12:02:12.803-05:00

Heidi and Chuck Thompson of Painted Hill Farm sent me home with a few left over treat's after last Market day, including this lovely pork sausage. For breakfast, I ate it cold (it's that good) with a thick slice of home made bread (plain, cause I'm a Finn like that). Coupled with a fine earl gray, it made for a superb start.

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com0tag:blogger.com,1999:blog-7293586387338023724.post-71587161313569241502009-05-20T10:02:00.017-05:002009-05-21T12:02:39.619-05:00

This is what greets me most Sunday mornings. And although it pains me a bit to admit it, he makes a better biscuit than I do. When I read "cut in butter" I say, "hello, food processor," which ultimately heats the butter up too much resulting in little to no flaky layers. But when Matt reads "cut in butter," he hunkers down with two table knives and pyrex bowl and dutiful cuts the butter into the

makifishhttp://www.blogger.com/profile/08370601838475238673noreply@blogger.com3tag:blogger.com,1999:blog-7293586387338023724.post-29797911010893502012009-05-19T21:23:00.008-05:002009-05-21T08:26:38.163-05:00

It's very important to constantly emphasize that my family is a group of seriously devoted, disciplined, and passionate individuals. This results in an extremely high energy level at home that can be a rather constant humming, if not hysterical buzz. But as soon as I realized how wonderful it is to be part of such a group, and that we're not a bunch of crazy stressed out people doing more bad to

Chef Murphhttp://www.blogger.com/profile/06678636119494071728noreply@blogger.com1