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Articles by Bob Blumer
Mexican Street Corn, Two Ways
Mexican street corn, known as “elote,” and its cob-less cousin “esquites,” are street-stall favourites that combine the sweet pop of charred corn kernels, the richness of fresh cheese and crema, and the heat from two kinds of chiles—all brightened by fresh lime juice. Although the corn is traditionally grilled over natural hardwood, you can get close to the same results on any backyard BBQ. It’s an enduring favourite, and a great way to make the most of fresh seasonal corn.
Best Salmon Burger
The basic rule for salmon burgers is the same as for any well-crafted beef burger—make it thick and juicy. But since salmon is more delicately flavoured than beef, there’s plenty of room for enhancement. Your burger will benefit from some of the same ingredients traditionally added to fishcakes—herbs and spices will punch up the mild-tasting flesh, sour cream will add a layer of unctuousness and Dijon mustard will give it some tang. Don’t stop there.
Here’s How to Cook Your Way Out of Prediabetes | Members Only
When chef and former Food Network host Bob Blumer found out he was prediabetic, he wanted to see if he could find the cure in his own kitchen. Roger Kisby Those are three words I never expected to read. After all, I’ve always kept myself relatively trim — at the time of my diagnosis, I was carrying 186 pounds on a 5-foot-11-inch body. At 67, I’d exercised like a fiend my whole life, and as a chef and former Food Network host I ate really well — or so I thought.
Three Clove Aioli
3 Clove Aioli tastes unlike any mayonnaise you can buy in a store because true mayonnaise is made from oil and a raw egg yolk, and packagers are hesitant to use raw eggs in commercial products.
Garlic Galore
Bob Blumer shares his two favourite Green Garlic recipes. In my food-centric world, spring officially arrives when the first bunches of green garlic appear at my farmer’s market. You might think the young, immature garlic shoots are scallions and overlook them. But don’t be fooled: With every passing week, the stocks become a little thicker, and the bottom ends grow a little more bulbous.
Green Garlic Pesto
1⁄3 cup pine nuts or walnuts, lightly toasted 2 cups rough chopped young green garlic, including all of their green tops 1⁄3 cup freshly grated Parmigiano-Reggiano cheese 1⁄3 cup olive oil ¼ teaspoon salt ½ teaspoon freshly ground black pepper Place all the ingredients in a food processor and process until smooth. Taste and adjust as desired. Will keep, tightly covered, in the refrigerator for up to 5 days or in the freezer for 6+ months.
Green Garlic Soup
750 grams green garlic, including the tops 1 medium yellow onion, diced 4 tablespoons butter 1 large russet potato, peeled and diced into ½–inch pieces 6 cups best-available chicken or veggie stock 1 cup parsley, stemmed (to boost the colour) salt and freshly ground black pepper, to taste 1 lemon best available olive oil for finishing optional additions (see below) Trim off any roots and the fibrous top ends of the green garlic stalks.
SHRIMP STOCK
This no¬recipe recipe is basically shrimp heads boiled in some fennel detritus (or celery), a bit of old onion and some peppercorns. It’s great for risottos, paellas, etc. To make it: Combine all ingredients in a large pot and add enough water to cover everything. Bring to a boil then reduce heat to simmer, uncovered, for 30 minutes. Strain through a large strainer, Let cool completely then store it in jars in your fridge for up to 3 days or in resealable bags in your freezer for up to a year.
Tuscan Bean Stew
Whip up your own cozy Italian restaurant-style stew in the comfort of your kitchen! This heartwarming dish features potatoes, ham hock, carrots, kale, and dried beans, making it a perfect companion for chilly winter evenings. It’s like bringing a touch of gourmet dining right to your own dinner table. Makes about a generous 8 servings.
Zero-Waste Weekend Free-Ttata
This is an effective way to use up every bit of the tired veggies, cuttings, and miscellaneous bits that lurk in the crevices of your fridge, Turn them into a hearty zero-waste breakfast that is gratifying on many levels. Flexibility, creativity and resourcefulness are the hallmarks of a well-made Free-ttata. No two are ever the same—which is part of what makes Free-ttatas the Stone Soup of egg dishes.
Freshly Picked - Corn and Langoustine Risotto
Bob Blumer’s easy risotto is an ode to sweet summer corn Two simple steps distinguish this risotto. The first is the simple technique with which the corn “milk” is made. And the second, which was a “happy accident,” is that the corn milk is added to the stock before it is ladled into the pot of rice. As the stock/corn milk mixture is ladled into the pot, the rice slowly absorbs it.
Free Food
Bob Blumer reminds us that the following are free (or come along for the ride when you buy the related product), and can all be repurposed into deliciousness. In a pasta sauce. Use the oil from the anchovies, sun-dried tomatoes, artichokes, and peppers to create a flavorful pasta sauce. Sauté some garlic and onion in the oil, then add in chopped tomatoes or tomato sauce and your choice of herbs. Mix in the other ingredients and let them cook until everything is heated through. As a salad dressing.
The Oooh-Mummy Burger
As you take your first bite of this burger and all its fixin’s, your taste receptors will be saturated with the pure essence of umami — and the elusive flavour profile will be forever imprinted on your palate. If you are curious about umami and want to experience the so-called fifth distinct taste (after sweet, sour, bitter and salty) in all of its glory, this burger has your name written all over it.
How to Make Real Ketchup
If you are going to go to the trouble of making a great burger or hand-cut fries, why not let your ketchup rise to the occasion. This ketchup is closer to the true origins of ketchup. It is spicier, more savoury and far more complex than any of the popular brands. Taste it side by side with that bottle in your fridge and judge for yourself.
ZERO-WASTE STIR-FRIED RICE
ZERO-WASTE STIR-FRIED RICE The best fried rice comes from cast-offs, extras and the stems, leaves and tops of your veggies. Don’t worry too much about the nitty-gritty details of this recipe, you can create your own spin with what you have. I USE….
How To Cook the Perfect Piri Piri Chicken
Piri piri chicken is traditionally made with African bird’s-eye chilis, hence its name, which is derived from the Swahili word piri-piri, or “strong pepper.” With your first bite, you taste the tomato and bell pepper in the sauce, then the heat of the chilis kicks in, followed by the racy acidity of the lemon juice and cider vinegar.
Blue Cheese Bruschetta with Honey and Cracked Black Pepper
Blue cheese is divisive. Those who do like it tend to love its pungent aromas, creamy texture, and veins of blue mould. That cauldron of characteristics, in combination with the sweetness of honey, the odorific pleasures of raw garlic, the bite of freshly cracked black pepper, and the texture of a well-toasted slice of rustic bread make this easy-to-assemble appy a very heady experience.
Salad Recipes for Guys Who Usually Hate Salads
According to the Merck Veterinary Manual, rabbits are receptive to mating about 14 of every 16 days. A guy can only dream, but incorporating a bit more “rabbit food” into your diet can’t hurt. Getting more leafy greens in your diet can also strengthen your muscles, according to . Just a cup a day can improve muscle function, especially in your lower limbs. Maybe the trick to sprinting like Tom Cruise comes down to eating like Popeye.
Secrets the Wine Industry Doesn’t Want You To Know
Every industry has its secrets and hidden agendas, and the wine business is no exception. After all, wineries are in the business of moving product, and all is fair in love, war and wine sales. Being aware and knowing what to watch for will help make you a savvier consumer. 1. Wine competitions award hundreds of medals All that glitters is not gold. When you see a gold medal on a bottle, don’t assume that the wine won the competition.
Fries Fatale with Three-Clove Aioli
Bob Blumer's mind-blowing potatoes you can make at home You can keep the foie gras and the truffles. Ditto for the lobster and caviar. And what’s with the Wagyu? When my time is up, I want my last meal to be a big bowl of extra-crispy fried potatoes, generously dusted with Parmigiano-Reggiano, fresh herbs, and sea salt crystals that explode in your mouth — all served up with a side of garlicky aioli.
Maple-glazed cedar-plank salmon with wild blueberry salsa
Ingredients Salmon 1 600g sid of wild Canadian salmon (ideally sockeye) 1 cup maple syrup 1/3 cup soy sauce 2 teaspoons black pepper 1 food-grade cedar plank, approximately 30cm x 15cm Salsa 1 cup blueberrries, fresh or frozen 1/2 jalapeno, or to taste, diced finely 1/2 red bell pepper, diced finely 1/3 cup diced red onion 1 palmful cilantro leaves, or mint leaves, chopped coarsely 2 tablespoons lime juice 2 tablespoons olive oil A pinch of salt and black pepper Directions Marinate Salmon...
4 Flavor Secrets for Amateur Grillmasters
It’s not hard to love a succulent pork shoulder that’s been rubbed, smoked for hours, rested, pulled and sauced. But to be honest, I love it a whole lot more when someone else is doing all the work. Sure, laboring over a grill can be a pleasurable experience. But when I light my fire, I want to be savoring the spoils in less time than it takes to finish my first beer. The easiest way to accelerate the grilling process is to grill with gas.
Oooh-mummy burger
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Faux fries with raspberry ketchup
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How to Cook the Ultimate Mother’s Day Brunch
Here’s an insider’s tip from a culinary professional: Booking a table for Mother’s Day brunch is for chumps. The prices are inflated, the chefs loathe working Sunday mornings (especially after a busy Saturday that likely ended with tequila shots) and the servers are surly because the restaurant is overbooked. But here’s the good news: Most mothers would probably rather stay home in pajamas anyway.
Pound cake fries with raspberry catsup
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A Man's Guide to Using the Oven For the First Time
You’ve caught a glimpse of it from time to time, and your wife or partner might’ve even let you touch it in a moment of weakness. We’re talking about, of course, the oven. There’s no reason you can’t overcome your performance anxiety and make the oven work for you. Once you grasp the following basics, you will be well on your way to harnessing its powers.
How to Cook Red Meat Indoors When It's Too Damn Cold to Grill
We grill for many reasons, from the joy of working with red-hot coals and gas-fueled pyrotechnics to the opportunity to chew the fat with friends over a few beers while watching the meat sizzle. Even if frigid temperatures have forced you inside, you don’t have to give up the pleasures of grilling. These three red meat recipes let you baste, marinate, sear, sizzle and MacGyver your way through the cold winter months.
How to Fake Your Way through a Restaurant Wine List
Few things strike more panic into a man than being at a restaurant with friends when somebody nominates you to choose a wine for the table. It doesn’t matter whether you’ve got any vino knowledge — I’ve been a wine judge at international competitions, and I have a 400-bottle cellar, but lengthy wine lists still make my eyes bleed and my brain numb. Here are the fundamentals to help escape this nightmarish scenario with your dignity intact.
Bob Blumer’s Molten Nutella Chocolate Cake
A decadent & delicious dessert you can have on the table in about 30 mins This Nutella-centred molten chocolate cake recipe, from my book Flavorbomb, adds another layer of decadence to the timeless classic — and presents the perfect opportunity to use up some of the fresh berries that you squirrelled away in the freezer for the winter. Don’t even think about adding sugar to the berries. Their natural tartness is the perfect foil for the richness of the Nutella and the sweetness of the cake.
3 Manly Recipes for Your Super Bowl Party
Having friends over to watch the Super Bowl? They deserve better than grocery store deli platters, delivery pizza and wings, and bowls of stale chips. But you don’t need to spend hours laboring over a pot of Guy Fieri’s Dragon’s Breath Chili to knock out some respectable game-time snacks. As a culinary charlatan, I can assure you that the easiest way to punch above your weight class in the kitchen is to start with unexpected ingredients.
Homemade granola bars
Share this article Share Share this article These are simple to make, and you can decide what goes inside! Have fun with different kinds of nuts, seeds, and dried fruit. 2H 45 Mins
Spring rolls
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Caramelized onion and gruyere pull apart buns
Recipes / Appetizer / Jason Skrobar Ingredients Caramelized Onions 3 large yellow onions, peeled, cut in half and thinly sliced 1/3 cup extra virgin olive oil 2 teaspoons kosher salt 1/2 teaspoon balsamic vinegar Buns 1 store-bought pizza dough 1 cup Gruyere, shredded Caramelized onions 2 tablespoons unsalted butter, melted 1 tablespoon fresh thyme, chopped 1 cup Gruyere, shredded, for assembly Directions Caramelized Onions You’ll want to use a relatively large stainless steel pan for this -...
8 Gift Ideas For Anybody Who Loves to Cook
Americans spend about 400 hours in their kitchen every year. That’s according to a recent poll that asked 2,000 people about their personal cooking habits. And that number doesn’t include the countless hours spent watching food shows. You probably know at least a few people who consider themselves serious DIY foodies. When it comes to the 2022 holiday season, give them the gifts they really want: kitchen tools (a.k.a. chef candy).
Sheet pan salmon
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Supreme fries
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Soft pretzel knots with beer cheese
Recipes / Appetizer / Mary Berg Ingredients Soft Pretzel Knots 2 1/2 cups (325 g) all-purpose or bread flour, plus more for kneading 2 teaspoons (6 g) instant yeast 1 teaspoon (4 g) kosher salt 1/2 cup (125 mL) whole or 2% milk 2 tablespoons (34 g) honey 2 tablespoons (28 g) unsalted butter, melted 1/2 cup (125 mL) + 6 cups (1500 mL) water, divided 6 tablespoons (72 g) baking soda 1 egg yolk + 1 tablespoon water, lightly beaten, for an egg wash Coarse or flakey salt Beer Cheese Dip 1...
A Man’s Guide to What to Make with Leftover Turkey
You spent countless hours shopping, prepping and cooking — or if you were lucky, you got off easy and just had to foot the insane grocery bill. Either way, your Thanksgiving meal is inhaled and the kitchen looks like it was hit by a tornado and the Tupperware lids are straining to contain the leftovers. Sound familiar?
What to Do With Chicken Breast
You’ve grilled it, baked it, stir-fried it, wrapped it, cooked it on a sheet pan, turned it into a burger, a meatball and a taco — not to mention reheated enough of it in nugget form to fill a stadium. Yet it’s still the only thing your kids will eat — and you’re flat out of new ideas.
Thai mango salad with fenugreek
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Smashed cucumbers
Share this article Share Share this article A delightfully fresh appetizer perfect for any occasion. 1H 20 Mins
Eggplant caviar
Share this article Share Share this article A smoky tasting appetizer perfect for when you have extra eggplants. 1H 10 Mins
The Perfect Umami Burger for Summer Grilling
If you like your burgers rich and beefy with an intense depth of flavor, welcome to your new stealth weapon. ”Umami” is Japanese for “pleasant savory taste.” It is also referred to as the fifth taste (after sweet, salty, sour and bitter) because it activates a subset of taste receptors in your mouth that are not awakened by other flavors. Umami isn’t a specific seasoning; it’s a category of foods that can add complex layers of flavor to your burger that other ingredients can only dream of.
Ooh Mummy burger
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How To Make Your Kitchen More User Friendly
During the past two years, you’ve purged your closet, reorganized your garage and redesigned your backyard or balcony. Isn’t it time for a kitchen reset? Reconfiguring your kitchen to make it more user-friendly, and to reduce the time you spend cooking, doesn’t have to involve expensive renovations. Here’s how to build a highly functioning prep area that’s set up like a cockpit, lit like a stage and wired for sound.
Chinese chicken rice
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Melon sangria
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Grilled corn salad
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How to Cook a Pizza on a Backyard BBQ Grill
Here’s a little secret from a guy who broke the Guinness World Record for the most pizzas made in an hour: You don’t need a personal backyard pizza oven, or even a pizza stone, to make the best pizza you’ve ever tasted. All you need is a grill. To appreciate the difference between traditional pizza and grilled pizza, consider how the dough cooks.
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