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Codcakes in Tomato Sauce – Ottolenghi!

October 18, 2018 By Jittery Cook 6 Comments

Codcakes in Tomato Sauce in pan

How much stock should we put in fortune cookie sayings? A recent cookie suggested that a new friend would have a big impact on my life. And so it is! A new chef friend, Karen Etingin, of L’Affichiste, Montreal’s only vintage poster gallery, directed me to make Ottolenghi’s Codcakes in Tomato Sauce. And so I…

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Poached Mediterranean Bass – Serendipitous

July 25, 2018 By Jittery Cook 8 Comments

Cooked Mediterranean bass on tray, skin and head removed, garnished with lemon and parsley

My dear friend Carmela Mindel caught me just as I was heading into the fish store on Victoria. Good thing I mentioned where I was because she told me that she was recently inspired to make her mom’s Poached Mediterranean Bass and quickly listed the ingredients. Just 15 minutes later I walked out of the store with some delectable smoked…

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Bulgogi Salmon – Hot Pepper Dipping Sauce – Colouring Mug Magic

June 13, 2017 By Jittery Cook 1 Comment

Bulgogi Salmon - Hot Pepper Dipping Sauce

Three questions: Do you like sipping coffee or tea from a super large 17 ounce travel mug that keeps your beverage nice’n hot? Do you enjoy colouring? Are you enthralled by magic? If you answered yes to all, then you’re going to love this colouring mug. It looked so classy in black and white, but the…

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Fresh Salmon Burgers – Impress Yourself!

April 16, 2017 By Jittery Cook 2 Comments

Save the canned salmon for another day.  It’s the fresh salmon that makes these Fresh Salmon Burgers moist, delicate and oh so scrumptious. Inspired by Ina Garten’s Salmon Cakes, with a few jittery changes, these patties will impress you and everyone else lucky enough to sample. The ingredient list is lengthy, but the combination of flavours is…

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Feta Dill Salmon – Fishing for Compliments

November 30, 2016 By Jittery Cook 6 Comments

Salmon holds a special place in a good diet, but deciding on which salmon to choose can swirl you into a tizzy.  Wild? Organic? Farmed? Alaskan? Pacific? Norwegian? Atlantic? Or maybe just a simple tin of red Sockeye? Whatever you decide, crown it with this Feta Dill Topping and make it even more special.

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Nori Lox Goat Cheese – Hold the Bagel

September 9, 2016 By Jittery Cook 6 Comments

In 2 days Jittery Cook will be 5 years old with a whopping 413 healthy, delicious recipes for you to savour. There’s no grand plan, no hidden agenda, just the satisfaction of growing, learning and sharing with you. To celebrate this milestone, I’m hoping you’ll ask just one person to subscribe. It’s free and it’s fun and it’ll make me happier, even…

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