Skip to main content

First post!

Welcome to my cooking blog!

Coming up with a name for any endeavour can be a difficult process. Brainstorming got as far as combining my name, geographical location, family history with various forms of cooking. Dana's Recipes, The Loyalist Cookbook, Kanata Kitchen and others were floated but nothing seemed to come back to port.

Finally I posted on Facebook to get my friends input and Mark Schaefer from my old gaming clan came up with "The Angry Crumpet", and said, "Only you'll know Crumpet stands for Cats, RUm, Models, Paintball & Electric Trains" with the words in the acronym representing my various interests.

So here we are. After several years of procrastinating planning the blog is up the first recipe will be posted shortly. If you have any requests, fire away and I'll see what I can do.

Cheers!

Labels:
Location: Cornwall, ON, Canada

Comments

Post a Comment

Popular posts from this blog

Thomas Keller's Roasted Turkey Breast

In October of 1999, Beth and I packed up our things and moved two Dallas, Texas. Three days earlier we had been offered positions at the worlds largest software company and that was after telephone interviews a few days earlier. That was the pace of the dot.com era. On the flight down I grabbed a couple of magazines, one on vintage aircraft, the other was the current issue of Esquire. It was their yearly "Genius" edition, Charlize Theron was on the cover, and somewhere near the back was recipe that I first made for a bunch of American co-workers with no place to go on American Thanksgiving that year. Thomas Keller is a man who needs no introduction in food circles. He is a chef, restaurateur and owner of Napa Valley's The French Laundry which has been named one of the world's top fifty restaurants. His inclusion in the Genius issue was a "duh yeah" moment in my mind. But alas, I digress. Cook this. Go on, do it. It is fan-fraking-tastic. Period. Ph...
Post a Comment
Read more

Rum Raisin Ice Cream Sauce

This is a recipe I discovered in Barbados while on vacation with the Grant Clan. Sadly, one of our favourite restaurants, The Ship Inn located in St Lawrence Gap, closed down last year, cutting off our supply of Rum Raisin Ice Cream. Faced with this calamity, I set forth to find a replacement. Barbados is home to Mount Gay Rum , the oldest distillery in the Caribbean and they make what is to my mind, the finest rum in the world.   James Bond ordered an Eclipse & soda in Casino Royale. Sadly he switched drinks shortly afterwards and got rather ill, proving that you shouldn't switch drinks. Ingredients 1/2 cup raisins 1/2 cup Mount Gay Eclipse or Extra Old rum (or Dark Rum) 1 cup Brown, Turbinado or similar sugar 1/2 cup whipping cream (Not that spray rubbish!) 1/2 tsp fresh ground nutmeg* 1/2 tsp fresh grated cinnamon* * only if you are not using spiced rum. Take a small bowl or mug, add rum, stir in spices until fully dissolved ...
Post a Comment
Read more

Shepherd’s or Cottage Pie

First established in the 1700s when potatoes became a staple of the poor, this dish was typically made of leftover meat and vegetables, covered with mashed potatoes and baked. Today it is generally made from scratch and has several variations.  The meat for example can be ground beef, cuts of stewing beef, ground chicken or turkey, ground pork or lamb while the potato covering can be made with white, golden or red potatoes, sweet potatoes or entirely replaced with rice. For the vegetable mixture, almost anything goes. As always, here is how I have made it recently, and by that I mean it is rarely ever the same. Ingredients Meat Mixture: 1  to 1 ¼  lbs ground beef 2 medium onions 1 largish carrot ½ cup peas 14oz can of Diced Tomatoes Three cloves (or more) of Garlic Sprig of fresh rosemary 1 teaspoon of thyme Dash or three of Worchester Sauce or Braggs Seasoning Sauce (gluten-free option) Arrowroot powder or corn starch Salt and ...
1 comment
Read more