Trade Craft Good Food Co.

Trade Craft Good Food Co. Trade Craft Good Food Co.

celebrates good food, recipes, food photography, food producers, growers and those restaurants that deserve a shout out...here's to GOOD FOOD.

05/31/2021

GOOD FOOD is usually produced by good people—people who care about providing healthy products. Healthy products are those with no invented additives. The purer the product the healthier it is for you. Of course the food you grow yourself and being mindful of not using chemicals...is how food should be grown. This year try growing something, even if it is in a pot and if the yield is small.

Mushrooms are grown and harvested commercially year-round…so they are always in season and available. Place whole, unwas...
01/16/2021

Mushrooms are grown and harvested commercially year-round…so they are always in season and available.
Place whole, unwashed mushrooms in a brown paper bag and fold the top of the bag over. Then stick the bag in the main compartment of your refrigerator. This works because the bag absorbs excess moisture from the mushrooms so they don't get soggy or moldy. The paper absorbs the mushroom’s natural moisture, whereas plastic traps it inside, which can result in slimy mushrooms.
In-store the most popular fresh mushroom varieties are White Button, Cremini and Portobello; however specialty varieties like Shiitake, Oyster, King Oyster and Enoki are on the rise.

01/12/2021

Other Egg Facts
The colour of an egg is dependent on what breed of hen a farm has. White eggs are usually laid by the leghorn hen breed, and brown eggs are laid by a breed related to the Rhode Island Red, but many different breeds can lay eggs. One way to tell what colour egg a hen will lay is by checking out their earlobes. Yes, hens have earlobes. Chickens with white earlobes will lay white eggs, while pink or gray earlobe ones will lay brown, cream, or even blue eggs.
The Araucana chicken of Chile lays blue eggs. The egg colour is believed to occur due to a DNA retrovirus that happened at some time during the chicken’s domestication. They are not any healthier, or unhealthier, than regular eggs.
A hen can develop an egg in about 24 to 26 hours. When an egg is laid, a hen can begin developing a new egg within 30 minutes.
An average hen lays about 300 to 325 eggs a year.

It’s a common misconception that brown eggs are somehow better than white eggs. In fact, brown eggs aren’t any healthier...
01/10/2021

It’s a common misconception that brown eggs are somehow better than white eggs. In fact, brown eggs aren’t any healthier than white eggs, but eggs, in general, are not all the same.
The colour of an egg is dependent on what breed of hen a farm has. White eggs are usually laid by the leghorn hen breed, and brown eggs are laid by a breed related to the Rhode Island Red, but many different breeds can lay eggs.
The biggest factor in the perceived difference between brown and white eggs is the chicken’s diet. What a chicken is fed determines the quality of the egg and what the colour of the yolk will look like. Another factor is how fresh the egg is since it has been laid.
The look of egg whites from an egg can give you an idea of how fresh the egg is. Egg whites that are cloudy are very fresh, while egg whites that are clear indicate an older egg. The cloudiness of the egg whites come about because of carbon dioxide being present in the egg. As the carbon dioxide escapes through the shell of the egg, the egg whites become more clear.

Ginger Bread…Gingerbread House, Gingerbread Men, Gingerbread Cookies and all other types of Ginger related foods.Gingerb...
12/09/2020

Ginger Bread…Gingerbread House, Gingerbread Men, Gingerbread Cookies and all other types of Ginger related foods.
Gingerbread associated with Christmas…According to Epicure & Culture, gingerbread was considered sacred, and the only time the general public was allowed to make it was at Christmas and Easter. SO, that’s why it is probably seen as a Christmas delicacy.
The first documented instance of figured shaped gingerbread biscuits was at the court of Elizabeth 1st of England. She had gingerbread figures made and presented in the likeness of some of her important guests.
Ginger and ginger recipes in Asia and Greece…go back many, many centuries but by the late Middle Ages, Europeans had their own version of gingerbread.
NOTE: Ginger goes well with cinnamon, cloves, allspice and molasses. Ginger is often called a root but technically it is a rhizome.

MANDARINE ORANGES … what a great treat!TANGERINE – while many people use the term mandarin and Tangerine interchangeably...
11/27/2020

MANDARINE ORANGES … what a great treat!
TANGERINE – while many people use the term mandarin and Tangerine interchangeably, the Tangerine is actually a sub-group of the Mandarin. Tangerines are flatter with deep orange and loose-fitting skins. Honey Tangerines are even sweeter than the regularTangerines.

CLEMENTINE – These small, sweet tasting variety are virtually seedless…also know as Algerian Tangerines. Have a delicate texture and thin membrane covering the sections.

TANGELO – Tangelo is a cross between Tangerine and a Pomelo. It looks like a large orange.

TEMPLE – Temple also known as Royal Temple is a cross between an orange and a Tangerine. It looks like an overgrown Tangerine with red orange skin. It is very sweet and juicy. There are plenty of seeds.

Store Mandarin oranges in a cool, dark place (like the fridge). At room temperature they'll last about 1 week. Refrigerated in a breathable bag they should last 2 weeks to 1 month.
Nutrition: a wonderful source of Vitamin C but has 43% less than regular oranges.

05/05/2020

DID YOU KNOW?...
Leeks are grown in sandy soil. That is why so much sand lurks in their interior. To avoid a gritty mouthful, wash leeks carefully. Leeks are loved in Europe and are used in many dishes or are roasted on their own. Before cooking cut off the fibrous root end and then trim the dark green bitter leaves. the white and very light green parts are the best part. Leeks contain a surprising amount of nutrients; vitamin C, iron, folacin, and traces of calcium and niacin. Leeks are great companions to many other vegetables and foods.
TRIVIA: France grows more leeks than any other country.

My version of 'Honey & Spiced Buckwheat Cake Loaf'. This can be served with butter, or sweet jams or fruit or it can al...
05/13/2019

My version of 'Honey & Spiced Buckwheat Cake Loaf'. This can be served with butter, or sweet jams or fruit or it can also go nicely with a brie or cheddar or some other savoury food like foie gras or paté. It is a very versatile loaf. Sometimes I cut it into thin slices and let them get dry and crispy great for snacks. I used orange Blossom Honey in this version, but I have used Buckwheat Honey, Lavender Honey, and Wild Flower Honey.... I love the taste of unpasteurized honey for baking and in salad dressings.

Laura Calder is one of my favourite cookbook authors. She breaks recipes down in a way it is easy to comprehend and foll...
05/13/2019

Laura Calder is one of my favourite cookbook authors. She breaks recipes down in a way it is easy to comprehend and follow. Although she has now written four cookbooks, this one is my personal favourite.

Laura Calder was born and raised in Eastern Canada. She attended university in Canada and the U.K., and began her career in journalism before turning to food, studying at the Dubrulle Culinary Institute in Vancouver and at Ecole de Cuisine LaVarenne in France. Calder is author of the cookbooks French Food at Home and French Taste, the latter of which was awarded gold at the Canadian Culinary Cookbook Awards in 2010. Her next book, Dinner Chez Moi was released in September 2011.

Laura wrote and hosted 78 episodes of the Food Network series (airing worldwide) French Food at Home, which won a James Beard Award for best food television show in a fixed location. She also hosted the James Beard nominated one-hour special, The Château Dinner, and was a participating host in the Food Network Canada Christmas special, 'Twas the Night Before Dinner. , Calder,

This is a big shout out to Chef Rob Feenie.Early in his career, he trained with Chef Emile Jung at Au Crocodile and Chef...
05/03/2019

This is a big shout out to Chef Rob Feenie.
Early in his career, he trained with Chef Emile Jung at Au Crocodile and Chef Antoine Westermann at Le Buerehiesel, both Michelin three-star rated restaurants in Alsace, France. He also worked with Chef Charlie Trotter, at Trotter’s Restaurant in Chicago, and Chef Jean-Georges Vongerichten at Jean-Georges in New York. Feenie went on to open his own restaurant, the internationally celebrated Lumiére in Vancouver, Canada. In 2005 Feenie became the first Canadian to win on the popular television show Iron Chef America by defeating Iron Chef Masaharu Morimoto.

On February 5, 2008, Feenie joined casual dining chain Cactus Club Cafe as a "Food Concept Architect"

Feenie has published three cookbooks.
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Comfort Food is GOOD FOOD. I think Beef Bourguingnon is an all-time popular dish. I made this using homemade beef stock,...
05/02/2019

Comfort Food is GOOD FOOD. I think Beef Bourguingnon is an all-time popular dish. I made this using homemade beef stock, Burgundy red wine, Beef short ribs, pearl onions, button mushrooms, onions, garlic, potato, carrots...total yum factor, with this recipe. Served with Burgundy Red Wine.

CREMANT...it is a great French Sparkling wine. Enjoy with brunch, lunch or dinner...I love the versatility of this spark...
05/02/2019

CREMANT...it is a great French Sparkling wine. Enjoy with brunch, lunch or dinner...I love the versatility of this sparkling wine.

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