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Cajun Oyster Jambalaya - a slight variation · 13.01.16 by colin newell

I love the complex, sometimes rich and exotic flavours of Cajun cooking. Unique to Louisiana, it features French, African, Spanish and Native American influences – depending on liberal application of regional spice blends and with the availability of wonderful fresh shell fish these dishes really shine!

Preparation time: 45 minutes
Cooking time: About 70 minutes

Makes: 8 servings

Cooking Cajun in the Blenkinsop Valley

1/2 lb. fresh dry andouille sausages, about 2 to 3 depending on size

3 Tbsp Canola oil (approx)

1 lb. boneless, skinless chicken thighs, cut into 1-inch cubes

6 tsp homemade Cajun spice (divided; see Note 1 below)

1 large onion, finely diced

4 celery ribs, finely diced

1 medium green bell pepper, finely diced
1 medium yellow bell pepper, finely diced
1 Poblano chile, 2 Jalapeno chile, 2 Serrano chile, 1 Habanero chile and
2 Thai red chiles

2 cups Jasmine rice

4 cups low salt chicken stock

2 bay leaves

• salt to taste

12 large prawns – peeled with tail portion left intact, and deveined (see Note 2 below)
Alternately – 2 standard tubs of fresh Oysters (chopped in 4’s)

Heat oil in Dutch oven or wide pot set over medium-high.
Add the chicken and sprinkle with 1 1/2 tsp of the Cajun spice.
Cook and stir until the chicken is cooked through and nicely coloured, about five to seven minutes.
Lift the chicken out of the pot with a slotted spoon and set in a bowl.

Lower the heat under the pot to medium. And the onion, celery and pepper assortment and cook until very tender and slightly caramelized, about six minutes.

Note – you can dial back on the Habanero and Thai chiles to dial back the heat — because these two kick it up a big notch!

Mix in the rice and remaining Cajun spice and cook, stirring occasionally, for two minutes more.

Mix in the stock, bay leaves, sliced sausage and chicken.

Increase the heat to medium-high and bring the mixture to a boil. When boiling, cover, reduce the heat to medium-low and cook until the rice is almost tender, about 18 minutes.

Nestle the prawns or oysters into the top of the rice and cover and cook five minutes, or until the prawns are cooked and the rice is tender. Serve.

Note 1: Cajun spice is available in the bottle herb and spice aisle of most supermarkets.

Cajun spice, in a small bowl combine 4 tsp paprika, 2 tsp dried oregano, 1 tsp dried marjoram, 1 tsp onion powder, 1 tsp garlic powder, 2 tsp cayenne pepper and 1 tsp freshly ground black pepper. Use what you need for the recipe and save the rest for another time.

Note 2: To peel and devein a prawn, hold the tail of the prawn in one hand and slip the thumb of your other hand under the shell between its swimmerets (little legs). Pull off the shell, leaving the very bottom portion of the tail intact. Use a small paring knife to make a lengthwise slit along the back of the prawn. Pull out, or rinse out with cold water, the dark vein. Pat the prawns dry and they are ready to use.

Many thanks to Chef Eric Akis of the Times-Colonist newspaper for this inspiration!

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Katie and her World of beautiful cards for all occasions · 15.12.15 by colin newell

Cards by Katie - Victoria B.C. Canada Festive cards!

Katie is a lovely 19 year old girl who has Cerebral Palsy. Together with her mom, Sue, they have been making stamped cards since 2007. Prior to receiving assistive technology, Sue used to help her daughter stamp the images on the cards.

Katie has a head controlled stamping machine made for her four years ago by CanAssist. She is now able to stamp the images for her cards through a switch control using her head.

Card making is Katie’s thing and it brings her great joy. She loves making cards and sharing them. Making and selling cards has given her a unique way to connect with people in the community. Additionally, this also allows Katie to give back to the community with the profits from her cards. This year, Katie’s cards accounted for 100% of the festive seasonal cards that we sent out – and as you can see in the photo above, they are beautiful.

Katie had hip surgery a year ago which took her out of card making commission. Her story was featured on Global-TV and she was an instant hit – it put a smile on her face and to this day she is still very busy putting smiles on our faces.

At the time, her Mom, Sue and some of the neighbors put their heads together to see if they could come up with a plan to brighten her recovery. Sue suggested, “Since Katie will not be making cards for a couple weeks, I thought that it would be amazing if bright, beautiful cards made their way to her. Near and Far.”

Custom made cards from Katie

“We have a world map up. Her sisters will open up the cards and we can mark on the map were they have come from. We have also created a box of inspiration. When someone sends a card if they could put in a single button or piece of ribbon – something cute that Katie can put on a card… That would be great. Once she got back to making her cards she had hundreds of pieces of inspiration from everyone around the globe to put on her cards.”

At the time the message was – “Please mark on the back of the cards were they are from. I know that Katie will want to look at each and every one for years to come. We are going to put the world map up in her room so she can always see it.”

If you feel like sending a card (or getting an incredible custom card for any and all seasons) from Katie, send your own card or a request for a price list to:

Katie Philip
6898 Central Saanich Rd.,
Victoria B.C.
V8Z 5V2
Canada

Katie has a website and point-of-sale PayPal thing for her cards over here

Katie thanks you!

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French toast in the comfort of your country kitchen · 26.10.14 by colin newell

French Toast at home - better than ever

I have this thing… about French toast… and I am not even French.

I have searched nation wide and out into the Pacific for the perfect serving of French toast – and I have found it in places like Hawaii, on the Big Island… like the Holualoa Cafe .

But here in Victoria? Not so much. There are promises of a great French toast. Hints of a French toast. I have been promised French toast, but the truth is, it is rarely delivered. I feel that on some menus here in the city, that they should have a French toast offered at one price… as is… and $5 more for French toast prepared lovingly or with a little passion. Because that is what it takes. It’s not rocket science but you need to pay attention to get this item right.

Normally what I get around town is French toast prepared by people clearly angry with the French people for some inexplicable reason. I don’t get it.
All I want is French toast prepared well and tasting like it should; fluffy like a cumulus cloud or a souffle and not drier and chewier than the soles of an army boot.

So here is Andrea’s and my home country kitchen French toast recipe.

Buy one loaf of braided egg bread or a loaf of Challah bread from your local bakery.
It should be bread on the white side – fluffy and fresh to begin with with enough density to absorb the egg batter thoroughly.

Anyway – here goes…

Mix together your egg mixture which consists of:

2 Eggs
2/3 Cup milk (which would be a blend of 1/4 cup half-half and the rest skim)
pinch of salt
1/2 teaspoon cinnamon
2 teaspoons vanilla

Put a frying pan onto medium-high heat.

Pour your egg mixture into a shallow pan (like a lasagna pan…)
Take 6 thickly sliced pieces of the bread and place them in the egg mixture – for 10 minutes soaking on each side… that is 20 minutes of soaking!

Put a large dollop of butter into the hot frying – about a tablespoon (heaping)

Put three of the soaked slices of bread into the pan.
Cover loosely with a lid that is slightly ajar – and cook for around 2 minutes each side… until each side is golden brown.

Note: Using a pan cover helps keep the toast from being undercooked or soggy in the middle.

Served with butter, maple syrup, Hawaiian coconut syrup, fresh fruit or sauteed apples in simple syrup – only limited by your imagination!

Oh yes. This toast goes great with a darn fine cup of hot black coffee!


8 years ago I wrote this blog about dairy free waffles. It turned out to be the most popular blog entry here. You can find that recipe over here – enjoy.

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Daylight Mind coffee flies Alaska from Kona Hawaii · 2.09.14 by colin newell

Daylight Mind Coffee in Alaska Airlines

Starting October 2014, Kona, Hawaii-based Daylight Mind Coffee Company will supply locally sourced, tropically inspired desserts on all Alaska Airlines flights departing from Kona, Hawaii

Kona, Hawaii September 2, 2014 —Island Thyme Gourmet, caterers to Alaska Airlines, introduces a new line of desserts from Daylight Mind Coffee Company, a Kona artisan coffee roaster.

We are thrilled to partner with a local company that creates the quality of desserts we want to serve on Alaska Airlines,” says Clare Bobo, owner of Island Thyme Gourmet based in Hawaii.

Daylight Mind’s locally sourced desserts will tempt Alaska Airlines’ first-class passengers and complement Island Thyme Gourmet’s meals. Desserts include their award-winning Kona Coffee Espresso Opera Cake, a gluten-free, flourless, chocolate sponge cake with coffee buttercream and dark chocolate ganache, and a Sacher cake, made with local Macadamia nuts, chocolate butter cream, raspberry marmalade and ganache.

Fodor’s Travel and The Huffington Post list Daylight Mind Coffee Company as one of America’s 25 Best Coffee Shops. Located on the Kona waterfront, this company includes a farm-to-table restaurant, bakery, coffee roastery, coffee school, event space and a coffee house.

Nowhere else on earth can you find a business that teaches you about growing coffee, trains you to taste that coffee, feeds you a meal that incorporates that same coffee, and then offers you an ocean-side seat to a spectacular sunset while drinking that coffee,” says Shawn Steiman, co-owner of Daylight Mind. Steiman, who has a Ph.D. in coffee science, is the author of The Hawai‘i Coffee Book (Watermark Press, 2008), and co-editor of Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry (Rowman & Littlefield, 2013). Daylight Mind Coffee Company’s Founder and CEO, Colin Finn, has extensive expertise in designing and operating coffee houses and restaurants in numerous countries, most recently in Australia.

Alaska Airlines offers the lowest fares from the West Coast to the Hawaiian Islands. The carrier has 30 weekly, peak-season flight to Kona from Anchorage, Alaska, Seattle, Washington, Portland, Oregon; and Oakland and San Jose, California.

And from yours truly: I know: In 8 consecutive years flying to Kona, Hawaii in the Winter time, Alaska has been the number one choice of the CoffeeCrew.com team.

About Daylight Mind Coffee Company

Daylight Mind, open from 8 a.m. to 9 p.m. daily, takes its name from the literal translation of the Hawaiian word for enlightenment, na‘auao. By weaving a love of scientific exploration together with a deep respect for the wisdom and depth of its Hawaiian roots, Daylight Mind is the place to learn more about the art of all things coffee.

For information on Daylight Mind Coffee Company, visit us online at www.DaylightMind.com or in person at 75-5770 Ali’i Drive, Kailua-Kona, Hawaii

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Daylight Mind Coffee Kona Hawaii launches coffee school · 21.01.14 by colin newell

Dr. Shawn Steiman, Chief Science Office at Daylight Mind Coffee – is proud to announce the first sessions of the Coffee School component of this new coffee business in the heart of Kona, Hawaii.

Daylight Mind Coffee Company School

A quote from their About section: “The idea for Daylight Mind was born in the head of one person. However, as new partners joined the party, the challenge of integrating each new personality and vision for the company grew in complexity. Establishing and sticking to an identity, generating a name, and developing a logo has been a rewarding process for us, even when challenging. We value our identity as a company and we’ve found a way to express the passion that drives all of us. We want to share the insight that led us to our name with you.

Daylight Mind News Release PDF

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