31.3.10

Start Skewing Around

Posted by Stephanie |



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Have you busted out your barbecue yet? It's about that time now, so if you haven't, get moving. It's time to start skewing around.

Skewers, shish-kabobs, or saute - regardless of what you want to call them, they're easy and full of mouthwatering goodness. They are also extremely versatile, so you can use whatever is on hand to make them.

Shish kabobs

Here's a quick and easy guide to making your own skewed creation:
  • Use metal skewers or wooden ones soaked in water for an hour to prevent burning.
  • Marinate meat overnight to get tastiest results (make your own or use a store-bought kind that goes with the kind of meat you're using).
  • Cut meat sizes coordinating with cooking time. For good cuts of beef or lamb, cut in larger cubes if you'd like the meat to be a little more rare. For chicken and pork, cut in smaller cubes.
  • Alternate so there are 2-3 of each ingredient on each skewer.
  • Cut fruits and veggies to roughly the same size.
  • Make sure to grease the grill you're using so the skewers don't stick.
  • Cook skewers at a high heat to caramelize the fruits and veggies and sear the meat.
Great ingredient combinations:
  • SIMPLE BEEF Beef, cherry tomatoes, white onion, green bell pepper, zucchini.
  • SUMMER CHICKEN Boneless, skinless chicken breast, cherry tomatoes, orange bell pepper, pineapple.
  • SPICY TROPIC Large prawns, pineapple, cherry tomatoes, hot peppers, mango, yellow bell pepper.
  • PEPPER BEEF Beef, green and yellow bell peppers, purple onion.
  • SALMON LEMON Salmon steak, green bell peppers, lemon slices, cherry tomatoes.
  • SUMMER FRUIT Peaches, strawberries, nectarines, plums.
  • LAMB Lamb, green bell peppers, white onions.
  • CARIBBEAN CHICKEN Boneless, skinless chicken breast, red onion, zucchini, yellow squash, sweet potato.
  • CREOLE Large prawns, white onions, green and red bell peppers, spicy fresh sausage, boneless, skinless chicken breast, cherry tomatoes.
And, a few great recipes from the pros at The Food Network: Pork Skewers with Avocado Tzatziki, Surf N' Turf Kabobs, and Grilled Squid Skewers.

So, if you haven't yet brought out the barbecue, take it out, get it started, and take a stab at making yourself some tasty skewers.
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31.3.10

Easter Treats

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It's Easter in four days, and when I think of Easter I think of three things: 1) spring has almost arrived (I know it's officially here, but tell that to the snow on the ground), 2) I get to spend a ton of time with close friends and family this weekend, and 3) very soon there will be an abundance of delicious foods and beverages in my belly.

So what does Easter mean to you? And, most importantly, what kind of food will you be putting in your belly this weekend?

There's going to be a decent sized menu for my family's dinner, but my favourite is always the dessert. So, here goes with my plan for desserts to make on Sunday:

Coconut Cream Tart: It's amazing. That's really all I can say. It's a bit time-consuming to make, but it's completely worth the hassle. The custard is flavourful, but not too sweet, so you can really just enjoy and savour it.

Coconut Lime Squares: Check out a picture of these tasty treats on YumSugar. They seem like they'd be pretty easy to make, and they got great reviews.

Spring Cupcakes with Sugared Flowers: These are beautiful! Gentle vanilla cupcakes combined with a hint of lavender in the icing create a cupcake that is perfect to celebrate Spring. With or without the sugared flowers, they're an ideal choice for Easter.

What will you be making for the upcoming holiday? Need some more food inspiration? Go to Wanderfood Wednesday on Wanderlust and Lipstick.

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30.3.10

Which Wine?

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Oh, wine, is anyone else intimidated by it? I remember when I went to a winery in France for the first time. I couldn’t help but feel like a gawky North American around the effortlessly beautiful French women – they managed to swish then spit their wine right on the ground and still look like they were on a runway somewhere. I just opted to swallow the wine and forego the opportunity to make an ass of myself.

close up of a glass of red wine with the bottle in the background


It’s not just the wineries; wine itself can be quite intimidating. How do you choose? Here are a few questions to ask yourself in order to make the wine-finding experience a little easier.

1. What are you looking for? Do you want something dry? Something fruity? Something sweet?
2. What do you plan on eating with it? Meat? Fish? Dessert? Spicy food?
3. Do you want something clean easy to drink, or something that you can savour?

After you’ve figured out the answers to these questions, go to a wine store (not a liquor store, a wine store!!) and tell them what you want. People at wine stores are passionate about wine and can help you find what you’re looking for, at any budget.

My recommendation at a decent price: Cat’s Pee on a Gooseberry Bush, New Zealand Sauvignon Blanc. It’s light, easy to drink, and very flavourful. It’s got a bit of fizz, which makes it just a tad more fun to drink, and you can drink it as an accompaniment with fish, Mexican food, SE Asian food, or fruit-based dessert. It’s also great on its own, and is a steal for about $14.

Don’t be intimidated by wine, just enjoy - c'est magnifique!
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28.3.10

Entree Salads - At Home!

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Gone are the days when getting a salad at a restaurant is a choice reserved for women on awkward dates. Now, salads are a delightful pick for anyone. They've got add-ons, like chicken, shrimp or salmon, and savory dressings. They're also a pretty healthy option when dining out, assuming you don't go with the creamy dressing options.

The other great thing about entree-style salads, and their accompaniments, at restaurants is that they provide inspiration for quick, nutritious meals at home.



Here's an easy "House Salad" and yam fries, inspired by the Yardhouse in Calgary.

House Salad
Serves 2

4 cups baby spinach
1 vine ripened tomato cut into eight
1/2 English cucumber, sliced
1/4 cup dried cranberries
2 tbsp slivered almonds, toasted
Balsamic vinaigrette (1 part oil, 2 parts balsamic vinegar, 1/2 part honey, salt and pepper to taste)
2 chicken breasts, grilled, sliced, and seasoned with garlic, salt, and pepper

Divide spinach evenly on two dishes. Divide cucumber slices, arrange on dish, top with four slices of tomatoes. sprinkle with cranberries and toasted almonds, place sliced chicken on top of salad. Serve dressing on the side.

Yam Fries
Serves 2

2 small-medium sized yams, washed, peeled, and cut lengthwise (into about 16 pieces each)
1 tbsp olive oil
1 tbsp Mrs. Dash Garlic & Herb Seasoning
Salt and Pepper to taste

Preheat oven to 425 degrees Fahrenheit. Toss yam pieces in olive oil, seasoning, salt and pepper until coated. Spread out on parchment-lined cookie sheet, and bake for about 20 minutes, or until tender and browned. Place in a wax paper or parchment-lined bowl or basket. Serve with ketchup.


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28.3.10

Cool Gadget of the Day

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I discovered the coolest garlic gadget yesterday in Kilian, a home/kitchen store in Kensington, Calgary. It's the Chef'n GarlicZoom XL. And yes, it deserves that awesome name.

So who makes it? A Seattle based company called Chef'n. They pretty much take good ideas, and make them great ones. Their products make cooking easy, which is something that everyone appreciates.

Three garlic sticks on green cloth, close-up

Now as most of you know, garlic isn't that tough to prepare. Depending on what you're doing with it, or what you prefer, you can smash it, chop it, or press it. But the GarlicZoom XL makes garlic-prep even easier, and that's always a good thing.

This gadget is especially great for large quantities of garlic. If you're prepping a lot of garlic by hand, your fingers and the knife tend to get sticky, and it makes it tough to separate the skin from the flesh of the cloves.

With the GarlicZoom XL, you just peel the garlic, trim off the rough end, and throw it in. Close it, roll it against the counter, and the blades chop up the garlic for you. The more you roll, the smaller the pieces.

And, the cherry on top - it's dishwasher safe.

So, is this something you'd buy, or are you loyal to your garlic press or regular smash n' mince technique?

Check out the Chef'n site for more cool products.
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26.3.10

Combination Pizza Hut and Taco Bell

Posted by Courtney |



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If you're anything like me, you get this song stuck in your head about 12 times per day. Das Racist's Combination Pizza Hut and Taco bell:



It's so bad, I've passed the affliction on to my son:



I've found the only way to really get it out of my head is to focus whole-heartedly on something else and usually this involves pizza and/or tacos.

I don't hit up the Hut or bounce to the Bell, I make my own damned goodies right here.

Pizza

Pizza is usually reserved for the nights my baby boy has his half-sisters over because there really is no better way to get a kid to eat veggies than to get them to make their own dinner, feel pride in it, and feel silly if they don't then eat it. And all kids love making pizza.

I start out with my simple as all heck pizza dough recipe which is:

4 1/2 teaspoons yeast
1 1/2 cups warm water
4 tablespoons honey
2 to 3 cups all purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 tablespoon olive oil

Sometimes I add a little more whole wheat and a little less all purpose. But anyway. Dissolve the yeast in the warm water with the honey. Let it sit until it foams a little on the top. Combine all the dry ingredients in a large bowl and make a well in it. Add the olive oil to the well and pour in a little at a time, the yest mixture. Slowly incorporate the two mixtures with a fork, until everything is combined. If the resulting dough is too wet, add flour, if it is too dry, add warm water. Knead the dough until it is perfectly combined. coat the inside of a clean bowl with olive oil and place the dough in it. Cover with a moist kitchen towel and place in a warm place until the dough has doubled in size. During this time I usually like to throw some garlic into the oven with a bit of olive oil, salt and pepper to roast. When the dough has risen to twice it's size, punch it down and spread it out in the shape you want for your pizza. Probably about enough for two medium round pizzas.

Topping suggestions:

Use the garlic you roasted to mash and combine with some olive oil and brush around the crusts before baking the pizza. A tiny sprinkling of kosher salt won't hurt either. You can also mix in the roasted garlic with some salt, pepper and mayo to make a crust dipping sauce. This is also good with roasted red bell peppers. Another great dip is just plain old balsamic and olive oil.

Greek: Carmelize some onions, roast some peppers and chop them up and put them on your pizza with some more roasted garlic, feta cheese, anchovies and olives. Finish it after it comes out of the oven with fresh cherry tomatoes and a drizzle of olive oil and balsamic.

Grill some chicken, chop it, and put it on the pizza with your favorite BBQ sauce.

Arugula, buffalo mozzarella, compari or cherry tomatoes and basil will make you cry. A few blobs of pesto on this instead of fresh basil is also amazing.

The absolute BEST pizza topping combination I have ever had in my entire life is also the weirdest sounding but everyone who has ever tried it has fallen deeply in love. My friend came up with this when she worked at a restaurant in Cairns, Australia and all she did was pick random toppings off a menu. She may have been under an influence of some kind, but however it came to be, friends, it is delicious and I urge you with every ounce of my being to try it. It is... drumrolllll:

Pepperoni
Onions
Mushrooms
Feta Cheese
Pineapple

And the most important part: overbake it so it's a little more golden brown than you usually make your pizza. It is so damned good. It is henceforth known as the Wrecka, named for my friend Rebecca.

Bake your pies at 350 until the cheese is nice and golden to your liking. Let it rest a few minutes or you'll have a toppings slide that will send all your hard work down the drain. Not to mention the fact that we never take bites of food that's too hot, as it threatens the precious lives of our devoted taste buds.

Tacos

Tacos are so easy and so delicious when you use the right products. You absolutely have to use warm corn tortillas. Stephanie's Guacamole should make it to the table. You need to have Valentino Mexican Hot sauce which you can find in a good imported food store. You need Manchego or Oaxaca cheese, a good brand of refried beans (let's face it, no name brand refrieds smell like cat food that's been left out for 9 days) and of course, some crunchy, fresh veggies and crema.

I like my tacos with either Arrachera, grilled shrimp or chorizo sausage. I love pickled hot peppers in them and there was one place we frequented in Mexico called Las Aguas Chiles which had a bottle of the best damned chipotle mayo I have ever tasted. I would die to have some of that right now. It is made by a Mexican sushi chain called Sushi Itto which is absolutely spectacular sushi. If you get your hands on this sauce, put it in your taco. You won't regret it.

That's the basis of good tacos, although no two tacos I've ever had are the same and that's the way I like it.

So there you have it: Combination Pizza Hut and Taco Bell Seared Food Blog style. Do you have any good pizza or taco recipes or tips? We'd love to hear them in the comments!



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26.3.10

Beer Me!

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It's Friday! What does that mean to you? I'm going to take a wild guess and say that a nice cold beer is probably part of the equation: whether you're chilling on a patio with your closest friends, having a barbecue with your family, or just winding down after a tough week of work, a brew or two is likely to be consumed.

But, have you ever considered eating beer? Not in the same way you'd use a fork and knife to make your way through a Guinness, but actually using beer in your food?

Beer-based recipes are becoming more and more popular, with many breweries cooking up their own products like sauces, marinades, and even ice cream. So are you willing to give beer-based food a try, or would you rather stick to a traditional cold one?

Check out The Beer Store for a huge assortment of recipes using beer. You’ll be surprised at what you find: brownies, soup, burgers, marinades, and more. Here’s a quick and easy recipe for Smokin Beer Butter Shrimp.

Want to try some pre-made beer goodies? Pop in at a local brewery or order this tasty Beer Infused BBQ Sauce from The Grizzly Paw.


Pint of beer by peanuts


Not a fan of eating your beer? Keep in mind that beer-food pairings are almost as important as wine-food pairings; there is practically an art to it. A few things to remember when selecting a beer:

Pale Ales, such as India Pale Ale, tend to be hoppy and bitter and go great with spicy foods.
Dry, Dark beers go good with heartier foods – stews and rich meat dishes.
Medium bodied beers, like Ambers and Reds, are very versatile and go well with nearly anything.
Lighter beers, such as Pilsners, are ideally paired with lighter foods – chicken dishes, salads, and fish.

Want more info? Download this guide from the Brewers Association.

Cheers!
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25.3.10

Do You Know What Muesli Is?

Posted by Stephanie |



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What is muesli? It's a type of cereal similar to granola, but instead of being tossed with oil and sugar or honey then baked so it is significantly healthier. It's composed of a combination of oats, nuts, seeds, and dried fruit, and spices, like cinnamon or nutmeg, are often added.

The muesli above is one variation with organic ingredients from Burma, including black sesame seeds, papaya, puffed rice, honey, and fresh yogurt.

Though you can get it in the cereal aisle, it's so much more fun to make it. That way, you can have it just how you like it (you can even make it gluten free!), and you'll know it's fresh. Check out Canadian Living for an assortment of muesli recipes.

Here's the original recipe for one serving of muesli (from Wikipedia), created by a Swiss physician for his patients in his hospital in the early 20th century.

Swiss Muesli
1 tablespoon rolled oats, soaked in 2–3 tablespoons water
1 tablespoon lemon juice
1 tablespoon cream
1 large apple, finely grated and mixed with the above directly before serving
optionally top with 1 tablespoon ground hazelnuts or almonds

Aside from having muesli with milk, try adding it to muffins, breads, or topping yogurt with it and some fresh fruit.


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24.3.10

A Day in New Orleans

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A couple of years ago I visited New Orleans, and I never quite got over it. Aside from there being the absolute friendliest people of all the places I've been in my vast travels, it is one of the most fantastic places to go if you're a foodie. And this is coming from a spoiled Vancouverite who has the best of all the world's cuisine in her backyard. There is only one bad thing I can say about New Orleans, and that is that if I lived there, I'd probably weigh a metric ton.

Here's how we spend the perfect New Orleans day:

First, you wake up and shake off the hangover from your Bourbon Street experience the night before. Hopefully, it's just a mild hangover, not a crippling Mardi Gras one, and can be cured by a visit to the local greasy spoon. It's only fitting that the best place to eat away a hangover in New Orleans is on Bourbon Street as well, because one must always return to the scene of the crime. Clover Grill is just that place and once you step inside, you'll realize why no other place will do. The old school diner look makes you feel like you just went back in time 50 years, and you can smell the patina on the grill that's been building since 1939. And there are cooks behind the bar who, for my fellow Truebies, are almost certainly the inspiration for Lafayette's character in True Blood. But the food, friends, the food is what it's all about and breakfast time at Clover Grill is magical. Buttery grits and cheesy eggs and pork fat and chicken fried steak, omelettes, biscuits and gravy. It is a hangover slaughter house and by the time you're done, you'll forget you even ordered that 13th hurricane last night on Bourbon street. It's also incredibly affordable and the service is fantastic. Check out their web site: The Clover Grill

There's something in the air in Louisiana that makes the uncomfortable full feeling after a plate full of grits, eggs and sausage disappear in no time. After a couple hours wandering around the French Quarter, you'll start to feel the hunger pangs in your stomach again and this time you have choices. But only two. Lunch in New Orleans is served up best at Central Grocery or at Mother's Restaurant and amazing sandwiches are on the menu. At Central Grocery you can get a muffuletta which is a round, soft, Italian bread loaf as a sandwich bun filled until bursting with ham, salami and provolone, topped with an olive salad which is made up of chopped green and black olives, garlic, anchovies and olive oil. It's simple. It's easy. It took two of us to eat one and we still took home leftovers. Extraordinary tasting, filling and affordable, this is one of the best places I've had lunch anywhere, not just New Orleans. 923 Decatur Street in the French Quarter.

Rather have a Po' Boy? Mother's Restaurant is where it's at but be prepared to stand in line. I'm going to tell you the single most important piece of information about Mother's Restaurant right now, read carefully and remember this: even if the wait is more than an hour, it is worth it. It really is. The smell of their homemade baked ham should make this fairly clear. When you do get your chance to order, you can go real New Orleans style and order a shrimp or oyster Po' Boy but, as is the case with me, the word debris on their menu really piqued my curiosity and I absolutely had to order the Famous Ferdi Special, described as having baked ham, roast beef, debris and gravy between the buns. How do you argue with this logic? Plus, the aforementioned baked ham smell is going to have you thinking porcine before you can even mutter the word oyster, though I'm very sure Mother's oyster Po' Boy is just as good as any other sandwich on the menu. If I'd had a day extra in wonderful NOLA, I'd have most certainly stood in line for their gumbo as well. Heck, I'd have stood in line for anything they make, 'cause a diner with "Meat - Side Order" on their menu is a-okay in my books. Check out the web site for Mother's Restaurant and be sure to browse the menu: Mother's Restaurant

If you've decided to go both ways and you find yourself strolling between Central Grocery and Mother's Restaurant, you'll probably pass an outdoor cafe covered in icing sugar called Cafe Du Monde. This is the perfect stopping point for a mid-afternoon what-have-you to put a bounce in your step and kill the desire for an afternoon nap. The menu fits on the side of their napkin dispensers and consists of Cafe Au Lait using their blend of coffee beans and chicory, and beignets which are served under a mountain of icing sugar about twice the size of the beignets themselves. All around the city, you'll spot lazy tourists with patches of white on their chin, their shirts, pants, even their shoes and when you sit down to have a beignet at Cafe Du Monde, you'll understand why. There is really no escaping it. There is only one rule to their beignets: they must consumed as soon as they are served. Check out the web site: Cafe Du Monde

The difficulty with dinner in New Orleans is deciding where to go. I tried a lot of places, from local fare all the way to sushi, and one place sticks in my mind as the best dinner experience NOLA has to offer and that, my friends, is NOLA. Emeril Lagasse's NOLA that is. I dove right in to his menu and ordered the fried chicken. When in Rome, no? Just listen to the description: Buttermilk Fried Breast of Chicken with Bourbon Mashed Sweet Potatoes, Country Ham Cream Gravy and Sautéed Sugar Snap Peas. Tell me you didn't just die a little inside. Now, imagine what it tastes like. Aside from far too many Bam! jokes, this place is perfection. The menu consists of simple dishes, cooked with local food in the local tradition and there's really no way to screw that up. Check out the web site: NOLA Restaurant

After a day like this, who needs Bourbon Street's nightlife?



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23.3.10

Easy-Peasy Quesadillas

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So we've established that spicy food is muy delicioso, and that Jamie Oliver can cook a damn good quesadilla. You may not, however, always have all of the ingredients on hand that an amazing recipe like Jamie's Quesadillas with Guacamole, as featured yesterday here on Seared. If you've got the ingredients, make 'em. If you don't, just use what's in your fridge. It's amazing what you can put together without having to go to the grocery store.




All you need for a basic quesadilla is tortilla shells, cheese, and salsa. If you've got those ingredients, just add whatever your taste buds are asking for, grab a beer, and relajarse.

Here are a few great ingredients to add: tomatoes (even canned ones!), bell peppers, onions (sweet or green), black olives, hot peppers (pickled or fresh), sour cream, avocados, chicken, ground beef, and cilantro.
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23.3.10

Smooth, Silky, and Shallow

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I am painfully shallow when it comes to food. Looks matter more than they should, and I'm not ashamed to admit it. I encourage you to join me in my shallow, superficial party and come together for beautiful food everywhere.

Just take a second to think about it: how the most tasty, luxurious and succulent foods are also quite easy on the eyes. Dragon fruit, for example, with it's fuchsia skin, tender, pale flesh, and its sassy spiky detailing - honestly - throw a pair of stilettos on it and you've got the Angelina Jolie of the tropical fruit world.

Even beets are gorgeous. Sure, they're a root vegetable and I tend to discriminate against root vegetables, but just look at the rich, amazing colour in beets! They come in a golden yellow, a deep russet, or a blood red. They roast beautifully, bleed their colour into whatever is accompanying them, and have crisp, strikingly green leaves. You just can't beat 'em.

Today, however, the beautiful dish I want to share with you is a smooth, silky, yet tangy Lime Souffle from Whole Living. For this recipe, I like to use individual 1-cup ramekins. Don't be intimidated by making this souffle; though many are finicky, this recipe is sublime.


Want more food stories and ideas? Check out WanderFood Wednesday on Wanderlust and Lipstick.


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23.3.10

Celebrate Spring with Asparagus

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Food tastes is best when it’s grown close to home. Local produce, meat, and dairy products: they’re all tastiest at their freshest, and you can always tell the difference between fresh and not so fresh food.

What is your favourite local food? Do you determine your meals based on what is in season?

Here’s a rundown on what’s fresh and in season in Canada right now:

Fruits: Apples, gooseberries, strawberries, rhubarb.

Veggies: Asparagus, cabbage, greens (Mustard! Arugula! Dandelion! Radicchio! Swiss chard! Sorrel! Oh my!), green onions, sprouts, green peas, baby beets, radishes, broccoli, and daikon.

As you can see, there still aren’t too many fruits in season, but for now, let’s enjoy the beautiful green veggies and remember that the berries and stone fruits will be ready in no time!

Asparagus and olive oil on plate, close-up


As you patiently wait for the warm weather, and the ripe, juicy fruits that come along with it, give these Asparagus Rafts from Cooking Light a try.


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22.3.10

¡Picante y delicioso!

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Nothing breaks a case of the Mondays like muy picante Mexican food. It wakes up your brain, your belly, and stimulates the senses. In fact, eating spicy foods has been linked to cardiovascular health, flu treatment, pain relief, and even cancer prevention. Oh, of course we can't leave out the fact that spicy food is tasty!

Close-up of red chili peppers in a bowl


For dinner tonight, pump up the heat with some spicy quesadillas. Your body will thank you for it. Here's a great recipe for Jamie Oliver's Mexican Quesadillas with Guacamole. Make it your own by adding some grilled chicken, or spice it up even more by not seeding the chilies.
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21.3.10

When In Rome...

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"When in Rome, do as the Romans do." We've all heard that saying, and we all know that it means you are supposed to act as the people do, wherever it is that you are. Know what's included in that? Eating the food.

When you're travelling, you're bound to come across that person, or group of people, who is adamant on finding the McDonalds or Starbucks. What they don't realize is that they're missing out on one of the most important cultural experiences one can have when visiting another place. Food is one of the easiest ways to connect to others - and people are usually so eager to share their food with you, to let you in to their essence.

What has been your most exciting food adventure while traveling?

Last summer, a woman at a market in Southern Thailand hand-fed me a coconut dessert because I couldn't speak Thai, but she wanted me to know how the dessert tasted (when I say hand-fed, I truly mean she put her hand inside of my mouth...). I've had multiple course meals with families who also didn't speak English, and taken lamb meat right off the spit during a festival in a French village. I've eaten crickets out of a bucket on a street in Cambodia. Here in Canada, I've eaten raw clams and oysters straight out of the ocean, because that's how it's done out east. When in Rome...

What is the craziest thing you've ever eaten?
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18.3.10

The Latest Push For Spring - Pavlova

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Despite the fact that I have been actively boycotting winter by eating spring foods, and wearing sundresses and sandals, the chilly season lives on. It snowed today, so I have decided it kick it up a notch. Tonight, I made Pavlova - have you tried it?

It's light, beautiful, and delicious, and it's a perfect dessert for a beautiful spring day. I can only hope that this will be enough of a push for the snow to melt and the flowers to grow.


Because it's a weeknight, and there are only two of us in my apartment, individual mini-pavlovas are more practical. Try out my recipe, below, for yourself and give Spring a much needed push.

Mini Pavlovas

8 tbsp egg whites (or 4 egg whites) warmed (put in a small bowl placed in a larger bowl with hot water for 3-4 minutes)
Pinch of salt
1/4 tsp cream of tartar
1/2 tsp vanilla extract
1 scant cup sugar
1 cup raspberries
1 cup strawberries, sliced
1 cup whipping cream, whipped, or 1 package dream whip, prepared

Preheat oven to 225 degrees Fahrenheit. Beat warmed egg whites, salt, cream of tartar, and vanilla until soft peaks form. Add sugar, 1 tablespoon every 5 seconds, and beat until stiff peaks form. On 2 cookie sheets lined with parchment, make miniature nest shapes with meringue using about a 1/2 cup at a time.

Bake for 1 hour, and cool on pan. Top with cream and berries.


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17.3.10

A Love Letter to Guacamole

Posted by Stephanie |



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Dear Guacamole:

I love you and your creamy green goodness, your jalapeno hotness, and your onion flavoured halitosis. I love the way that you only require a few simple ingredients. I love that you're always there for me when I need a quick little something to bring along to a party.

I love that though rich in fat (who am I to judge?) you are rich in vitamins, nutrients, and phytonutrients. I love that though your main ingredient, avocados, are usually imported from Mexico, they remain there - in my farmer's market, at a reasonable price.

I love that I don't need a recipe to make you, and that it only takes minutes to have you ready, in a bowl with tortilla chips loyally at your side.

And, because I love you, I must share you. Here's my recipe for my dearest Guacamole.

close-up of an avocado on a plate


QUICK and EASY GUACAMOLE

3 ripe, medium sized avocados, scooped out and mashed with a fork or pastry cutter
10 cherry or grape tomatoes, quartered
2 scallions, sliced into 1/2 cm chunks
1 clove garlic, minced (or pressed)
2 small limes, juiced
2 jalapenos, seeded (don't seed if you want it to be extra spicy) and minced*


Mix all ingredients together, add salt to taste. Serve with tortilla chips!


*When using jalapenos in anything, make sure you wear gloves if you can. If not, it is possible to get a chemical burn - so be extra careful!!


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17.3.10

The Luck of The Not-So-Irish

Posted by Courtney |



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I am by no means a baking fan. I bake, but only when I'm prego, 'cause as soon as there's a bun in the oven, for some reason, there are buns in the oven, or it's a special occasion. Today is one such special occasion. St. Patrick's Day also happens to be John's birthday. My Baby Daddy, boyfriend, common law husband or sous chef. Whichever you prefer. So, to show John just how much I love him without buying him a new set of drums... again, I decided to bake him a cake. Now, when I bake a cake, it usually involves paper cuts from opening the Betty Crocker box. I don't do well with measurements. Pinches and dashes and glugs are the units of choice when I'm cooking. I read recipes to get the gist, I never actually follow them. As such, all previous baking from scratch attempts have not been all that successful because I usually get impatient and don't measure this or that precisely enough, and then I get agro at the amount of flour on the black shirt I inevitably wear when baking. It just never really seems to work out as well as the recipes make it sound. Sometimes edible, never amazing. But today, my friends, is a new day. Oh yes, a very new day. I knew I was going to attempt a cake for John's birthday and I promised myself to check two days beforehand to make sure I had all the ingredients. I promised myself I would test and then commit to the real deal. I also promised myself that a) I would read the entire recipe 3 times before starting and b) every measurement would be as exact as humanly possible. I picked an old recipe I had for vanilla cake with chocolate ganache filling and butter cream icing. I attempted the ganache yesterday and it didn't turn out quite how I wanted it, so I sent it with John today in his lunch with cut up strawberries and toothpicks as a fondue for lunch. Today, I perfected it. The cake, the ganache, the icing, it turned out amazing. Everything tastes fantastic. In fact, the only thing that could use a little work, is my piping skills. Check it out (Di da is what my son first called John when he was like 11 months old):



And now, my lovely foodies, it looks like I'm going to be spending the rest of my day cleaning the kitchen, doing laundry and showering because an unskilled, impatient baker does not leave a clean kitchen behind them. Bah. All in the name of love.


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17.3.10

5 Tasty Ways to Be Irish

Posted by Stephanie |



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Happy St. Patrick's Day! I don't know how to pronounce it, but I will say Beannachtaí na Féile Pádraig, or I wish you the blessings of St. Patrick's Day and all of the luck that comes with it.

Pint of lager on wooden bar


Now for the tasty stuff. Here are five great ways to be a little bit Irish today.

1. Drink Green Beer. Really, how much more needs to be said about that? If you're staying in and want to make it yourself, the best way to go about it is to add a few drops of green food colouring to the bottom of the glass, then pour in the beer.

2. Drink a Guinness. or, mix it up with a "Black and Tan". First, pour Ale into a glass so it is half full. Next, add Guinness, but pour it over the back of a spoon so the Ale and Guinness remain separated. Bottoms up!

3. Corned Beef and Cabbage. How much more Irish could a meal be than Corned Beef and Cabbage? Have a few people over, drink your beer, and enjoy this traditional Irish meal. Check out this recipe from Cooking Light.

4. Eat a Potato. Though potatoes are a staple food in Ireland, the recipes are definitely not boring. On a day like today, what with it being St. Paddy's Day and all, switch it up and make your potatoes green -try out these St. Paddy's Potatoes with Green Sauce from Sunset Magazine.

5. Make Your Coffee Irish. You may usually finish off a meal with a cup of coffee, but today make that coffee Irish. Pour about 1/2 cup of strong coffee in a clear glass, and add sugar to taste. Add one ounce whiskey, and stir well. Next, pour 2 tbsp cream over the back of a spoon (the same way as with the Guinness above) so it sits on top of the coffee mixture. Enjoy!
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16.3.10

Spring Is... Springing?

Posted by Stephanie |



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While it hasn't sprung, I'd say that spring is definitely in the process of springing. What I love most about this upcoming season is the arrival of colour. Autumn and winter here in Alberta are bland - not that it's not beautiful here in it's own way; with the seemingly endless sunshine, picturesque snowfalls, and of course, the striking mountains always within my view... but at no point in time could one call it colourful (the blue sky doesn't count).

Spring announces a new season of growth. Flowers, veggies, fruits, and grass. Along with growth comes life in all forms - insects, birds - everything comes together like a perfectly collaborated work of art.

This all means that we get some fresh, new, colourful food. This season brings us goodies like asparagus, green beans, strawberries, and artichokes, and herbs such as dill and basil. Finally! No more root vegetables (oh, how I would be happy to never see the likes of a turnip or potato for quite some time!), bring on the colour.

Close-up of asparagus


Now for the good stuff... desserts. Down with heavy creams and chocolate (I know I'll regret badmouthing chocolate, but I'm trying to make a point), and up with the lighter, tasty goodness. Try out this recipe for a Hawaiian Tart from Anna Olson - you won't be disappointed.
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15.3.10

The Healthy Dilemma

Posted by Stephanie |



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We all love tasty food, but so much of the time, the tastiest food is not so healthy. It's often argued that fat, salt, and sugar are what gives food flavour, but I disagree. I think that fresh, unprocessed ingredients give food flavour. That's the reason that a salad, chock full of veggies, topped with a home made vinaigrette, is so satisfying. It's also the reason that when presented with huge bowl of ripe, red cherries, I will inevitably consume the entire dish (well, not the dish itself, but you get my point).

What do you think? Do you think you're sacrificing flavour for health? What's more important to you?

While on the topic of healthy options, here's my quick, fibre rich (and tasty!!) recipe for Mountain Blueberry Muffins (I call them this not due to my proximity to the mountains, but because they look like ridiculous pointy mountains...).

Mountain Blueberry Muffins:

2 cups whole wheat
1/4 cup bran
1/3 cup sugar
1 tsp baking powder
3/4 tsp baking soda
2 pinches sea salt
1 cup skim milk
1 heaping tbsp fat free vanilla yogurt

2 large egg whites
2 tbsp grapeseed oil
1 tsp vanilla extract
1 cup blueberries

Preheat oven to 400 degrees Fahrenheit. Combine dry ingredients in one bowl, and the remaining ingredients (except for the blueberries) in another bowl. Stir the wet ingredients well with a whisk, then mix into dry ingredients, just until combined. Add blueberries. Distribute evenly into a greased (or paper lined) 12 cup muffin tin, and cook for about 18 minutes (or until golden brown). Enjoy!

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15.3.10

Food Related Song 2

Posted by Marvin Allen |



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Here's me playing Rock Band 2. The song is "All of This" by Shaimus. It's kind of food related, there's kitchen's, ovens, something burning. I know its a stretch. I'll go look for more food related music. If you can think of any, leave them in the comments. Enjoy!




Shaimus - All of This

Hey girl, whatcha doin'
There's something in the kitchen that shouldn't be brewin'
Oh, hey, step away
We should save our love for another day, but
Hey babe, you got me goin'
The kitchen's on fire and we're stuck in the oven
Oh, hoo, you should know
All of this makes me love you more

Hey everything seems alright
And i know that you will have me tonight
Take me where my heart says yes but
My mind will say no

Hey girl, you got me lover
The house burned down and we're running for cover
Hey, hoo, you should know
All of this makes me love you more

[rockin' guitar solo]

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14.3.10

An Angry Burger, A Happy Belly

Posted by Stephanie |



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Today I went to my favourite place on earth: Canmore, Alberta. It's close to home, smack dab in the middle of the mountains, and home to my favourite restaurant, The Grizzly Paw Brewery.


The Paw is a bit of an institution in Canmore, popular with the locals and tourists alike. The decor is fun, woodsy, and there are bear warning signs scattered throughout. The menu is expansive, and very Canadian. I however, am a creature of habit, so I tend to stick to my few favourites.

My pick of the day was the Angry Burger. The Angry Burger is "For those who like it hot!" - creole seasoning, jalapenos, and the Paw's own Rutting Elk BBQ Sauce. It's spicy, but not unbearably so, and the lettuce, tomatoes, and onions that come with every burger help cool it down a bit. With any of the burger selections you have the choice between beef, bison (if you've never had bison, it's like leaner, more flavourful beef), chicken, or veggie - I like the chicken breasts, as they're always moist and perfectly cooked, but my second choice would certainly be the bison.


With my burger I had the Granny's Mountain Roughage - which is a tasty salad I have tried to recreate, but I seem to always lack something - perhaps it's because I am not a granny nor in the mountains when I try to make it. This salad has a spring mix of greens, diced cucumbers and beets, shredded carrots and cheese, and chopped boiled eggs. The dressing is a really light, almost undetectable vinaigrette.

And for the best part - the beer. They brew it right there, so you know it's fresh, and there's something there for everyone. Their three main beers, Rutting Elk Red, Powderhound Pilsner, and Grumpy Bear Honey Wheat are delicious, but if you are in the mood for something else, there are several other kinds to choose from, including seasonal beers (like pumpkin in the autumn!!). If you can't choose, grab a taster set and try them all! And, if beer isn't for you, they also brew their own sodas: Root Beer, Cream Soda, Orange Soda, and Black Cherry Soda.

If you're ever in the area, make sure you stop in to The Grizzly Paw. The burgers might be Angry, but your belly won't be.


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Everyone loves chocolate covered strawberries. They are easy to make, easy to eat, they're chocolate, and not even that unhealthy (or so I tell myself). In fact, I pre-made some tonight for a night in with some girlfriends on Friday, and it's going to take some serious will power to make sure they survive the night.


For these particular strawberries, I used dark and white chocolate, then rolled some in chopped pistachios and sweetened shredded coconut.

First, wash strawberries thoroughly, keeping the leaves/stems on, and then pat dry. Next, shell and chop the pistachios. Whether you use salted or unsalted is up to you. I prefer to use salted, as the salt tends to both bring out and compliment the sweetness of the chocolate.

Now for the good stuff: melt the chocolate, either in a double boiler or in the microwave. If you melt it in the microwave, do it in 30-second increments, stirring well between reheating.

Now spread some coconut out on one dish and the chopped pistachios on another. Grab a strawberry by the base of the leaves and dunk in the chocolate. Rotate your hand slightly to cover the strawberry, leaving the top 1-2 cm uncovered, then roll it in the coconut or pistachios, or leave it as is.

Make sure you remember that they're just chocolate covered strawberries. You're not baking or icing or doing anything all that complicated; they're going to be tasty no matter what you do, so just have some fun with it - don't be afraid to get a little chocolatey yourself!


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11.3.10

Seriously, Yum

Posted by Stephanie |



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Okay, so I have two amazing recipes to share with you this morning:

One: Donna Hay's Salt and Pepper Chicken. I love Donna Hay, I find her recipes to be so simple and tasty, and the photos of them to be equally as satisfying. This recipe has four (yep, it's true - FOUR!) ingredients, and takes about 15 minutes to make.

Two: Vietnamese Shrimp Pops with Peanut Sauce. This one takes about an hour and a half in total, but the end results will be worth it. Also, there are no ingredients that will be too tough to find in the grocery store, so you can make it any time. To me, they're a delicious combination of the "no-name" dishes in Thailand (but on a stick) and the inside of a won-ton.

What's on your menu today?
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10.3.10

Cooking: A Love Story

Posted by Stephanie |



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Cooking is a truly beautiful thing. Just think of the way that you can make something from nothing, take simple ingredients and create a sinful sensation for your taste buds, and invigorate all of your senses; what more could you ask for?

Some of the most wonderful recipes are so wonderful because they're more than just tasty. They're visually pleasing, well balanced, and are exciting for your senses - the whole package.


What do you look for in a good meal? Do looks matter, or is it what's inside that counts? Would you give unattractive food, like those poor fish, an equal chance for your love?

If you're up for a challenge and want to win someone over with your good looks, and the good looks of your foodie creations, then woo away with this Coconut Layer Cake recipe from Martha Stewart.
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9.3.10

I Heart Aussie Food

Posted by Courtney |



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http://wwp.greenwichmeantime.com/time-zone/australia/images/australia-flag.jpgI had the supreme pleasure of living down under for a couple of years a long time ago. Not a lot of people consider Australia a real culinary destination, as far as traditional Aussie food goes. Sydney has some amazing restaurants and famous chefs but real aussie fare, is definitely underrated. Here are some of the things I learned to love while I lived in Perth and Adelaide:

http://halfbackflanker.files.wordpress.com/2008/08/meatpie.jpgPies and Pasties - The Australian meat pie is to Aussie Rules Football as the hot dog is to baseball. It also blows the hot dog out of the water whether it's a dodger dog, a Fenway Frank or an Oscar Meyer wiener. Meat pies are hand held treats, filled with beef, and a gravy-like sauce. They are contained in a pie crust often made from puff pastry and are served with ketchup. A Pasty is a savory pastry built similar to a calzone or a Jamaican Patty. They can be filled with just about anything, but the meat and veggie types are the best in my opinion. I used to walk to the end of my street in Wembley, Perth, to John's Deli and buy pies and pasties all the time. You can order them in the USA here: Australian Bakery or make yourself some: Recipe

http://www.teenyman.com/stan/snags.jpgAussie BBQ - This is not the same as a North American BBQ. A barbecue in Australia is usually covered in snags, yabbies, bacon, shrimp and sometimes even emu. Steak and chicken make frequent appearances but you won't see hot dogs or hamburgers very often. A snag is a sausage, and I saw them of all shapes and sizes. Sometimes served in a bun but any North American who's been to Australia knows, this is not even remotely close to a hot dog. The snags we used to get were long, skinny, and neon pink. And they taste like sausage. Delicious with a little barbecue sauce. Yabbies are similar to crawfish, little crustaceans with big flavor. There is always beer, and everyone usually brings a dish of some kind. It's always barbie weather in Australia.

http://national.atdw.com.au/multimedia/satc/9003094_4.jpgShark - I know, I know, the gasps, I can hear them. When I tried shark, a) I had no idea it was shark and b) no one really knew that any sharks were endangered. It was 1986 and I was 8 years old. We used to go down to the fish and chips shop on the beach at Port Noarlunga in Adelaide and grab some beer-battered shark and chips. We'd go sometimes in the winter and be the only ones on the beach. Being Canadian, we found the weather warm while the locals would only brave the outdoors to replenish their food supply. We'd sit and stare out at the long jetty and eat our shark, which was admittedly delicious. I will never again, for the rest of my life, eat shark knowingly. But it does not stop the fact that it was yummy. Does anyone know if they still serve it there?

http://www.sand.net.nz/wp-content/uploads/2009/11/kiwi-pavlova.jpgPavlova - Oh my God, dessert of all desserts, pavlova is so delectable just the thought of it is making me salivate. It's a meringue covered in fresh fruit and whipped cream. My grandma came to visit us in Adelaide and took home the recipe. For years afterward she would cook it at all family gatherings, except she left the meringue a little chewy in the middle. It was so good. Wherever I find it now, it never has my Grandma's chewy middle and it's disappointing, but it is spectacular nonetheless. My favorite topping is strawberry and kiwis but any fresh fruit will do. Tropical fruits always taste the best though. Passionfruit is popular and tasty. Here's a great recipe. It's easy and delicious and worth trying.


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8.3.10

Trust Me, You Don't Vant to Suck My Blood...

Posted by Stephanie |



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Garlic! It's delicious, obscenely healthy, and it wards off vampires! What more could you possibly ask for? We all love it, but how do you prepare it? Are you a smasher, a chopper, or a presser?

If you're not sure, or if you just find the whole garlic deal to be a bit daunting, here is the easiest way to prep your garlic.

Take a clove (or 40), put it on a chopping board, grab a wide knife, and press the flat edge against the clove with the heel of your palm. Give it a good press so the garlic clove is relatively flat, then remove the skin (it should practically fall off). Chop off the rough end, then smash it one more time with the flat side of the knife. Then you can either throw the smashed garlic in your food as is, or mince it. Either way, there will not be uber-strong chunks of garlic in the food because the smashing releases the oils.

Here's a great garlicky recipe, Chicken with 40 Cloves of Garlic.
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8.3.10

A Danish Influence

Posted by Courtney |



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Here's a salad that will fill your belly and make you happy like no other. First, you need fresh arugula, and only fresh arugula will do. Then chop up some cantaloupe into some bite-sized pieces. Make sure it's a ripe cantaloupe, nice and juicy. Add some dried cranberries and toast up some pine nuts and throw them on top as well. Shave some good quality parmesan on top, salt and fresh cracked pepper, extra virgin olive oil and balsamic vinegar, toss, and voila. Total yum. My brother's girlfriend, who is from Denmark, made it up and served it to us when we lived in Playa Del Carmen, Mexico and it was absolutely fantastic. Sometimes we use toasted almonds instead of pine nuts, usually when we're sick as almonds are a great immune boosting food.

Another thing my brother's girlfriend got me into was salted licorice. It's not for everyone, people usually either love it or hate it. I love it too much. They are called Super Piratos and are made by the Haribo candy company and I have yet to find them anywhere in BC, so if anyone knows where I can get this stuff, without having to pay for shipping, let me know! I need more! We went to a Ukranian deli this past Sunday, where they sell lots of Haribo stuff, but alas, no piratos. Boooo.
http://www.yellowman.dk/images/medium/food/n5701090015077_MED.jpghttp://www.worldofsweets.de/out/1/html/0/dyn_images/2/imp_300753.jpg

If you are a licorice lover and are brave enough to try these, let me know what you think!


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7.3.10

"Hello, I'm a foodie"

Posted by Lana |



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I've been sitting here in front of my computer trying to find the best way to introduce myself. I want to be witty, but I'm really not. Nor all that funny. Do I start with the usual "my name is Lana nice to meet you", or do I start a random train of though amounting to the same thing?Ah, there we go! Random train of thought! Where do I start? I went to culinary school, I have 10 years experience working in restaurants, and I am a mother and wife who cooks at home.


Where do I get my inspiration? Well, I guess I would say from travelling. I'm somewhat flight bound for a while (having a baby and all), so I try as many types of cuisine at home. I go to ethnic shops around Montreal and ask questions... then not keeping to the traditional recipe I add my own spin on the culinary recipe of that type of cuisine. I guest my food would be called fusion cuisine. I believe in quality over quantity (although I like a big old steak just like the next gal!), and have a passion for food and feeding people. I am going to be sharing my recipes, and reviewing restaurants in Montreal and possibly other places in the world... I hope you enjoyed my little blurb, and enjoy my articles.

À votre santé!
Lana

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7.3.10

Pie and Brewskis: Part 2

Posted by Stephanie |



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Now you're all aware of the deep feelings I harbour for pizza and beer. I absolutely loathe take out pizza, so I make the homemade kind on a pretty regular basis. Though, there is one exception to the non-restaurant pizza rule, and that exception is Pulcinella in Calgary.



Pulcinella serves authentic Napoletana pizza prepared in a centrally located open kitchen (it's great to watch them make it!), and cooked in a proper wood burning pizza oven. The menu is quite large, and the ingredients fresh. The decor is clean, with rustic wooden floors, white furniture, and stunning back lit black and white photos lining the walls.

My personal favourite is the Margherita pizza, a simple pie with tomato sauce, olive oil, basil, parmigiano, and mozzarella. It's simple, but the tomato sauce is so tangy and flavourful that it allows the remainder of ingredients to come together and balance one another out.

Another great option is the Speck E Rucola. The delicious, chewy and crispy crust is topped with tomato sauce, mozzarella, smoked prosciutto, cherry tomatoes, arugula, parmigiano, and basil. The tomatoes and arugula are put on after the pizza is cooked, so they add a freshness to the savoury (and salty!) prosciutto and basil.

For a salad, I tend to opt for the Caprese - mozza, cherry tomatoes, oregano, basil, and olive oil - or the Arrugula. The Arrugula comes with fresh arugula, topped in cantaloupe slices, pancetta, olive oil, and a dash of coarse salt. The combination of ingredients really does create an incredible sensation in your mouth, notably from the salt, and saltiness of the pancetta, and the sweet juiciness of the cantaloupe.

Though going to Pulcinella isn't your typical pizza and beer experience, you'll still fall in love with the authentic, quality pizza and tasty Italian beer (try Peroni Nastro Azzurro). So if you're ever in Calgary, don't miss out - it'll raise your standard for pizza.

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5.3.10

A Menu Fit for Lewis Carroll Himself

Posted by Courtney |



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I was just reading Dining in Wonderland: 5 Course Madness and was reminded of an episode of one of my favorite shows, Heston's Feasts, in which British celebrity chef Heston Blumenthal, known for his amazing feats mixing science and food, designs the perfect Alice in Wonderland themed feast. This was probably my favorite episode because, as with Blumenthal, one of my favorite books of all time is Lewis Carroll's Alice In Wonderland. Now they've come out with a new Disney movie, starring another favorite of mine, Johnny Depp, and I'm super excited. I wish I could go see it tonight! In honor of Alice in Wonderland's opening night, I give you a snippet of Heston Blumenthal's Wonderland Feast:
http://abeluis.files.wordpress.com/2009/11/heston-victorian-feast-drink-me.jpg
Heston's Feasts: Drink Me Drink

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5.3.10

Penne For Your Thoughts?

Posted by Courtney |



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There's no preamble to this, it's just lunch:

Start by making the vinaigrette. This is all to taste, I never measure so you're just going to have to trust your tastebuds here. Extra virgin olive oil, a good quality balsamic vinegar, dijon mustard, a squeeze of lemon, fresh cracked pepper, some fresh chopped basil, and salt. Shake it. Like a Polaroid picture. Just taste the damned stuff, and if you like it more vinegary, add more vinegar. If you like it less tangy, make sure there's more oil, salt and dijon. Etc and so forth. You can't mess this up unless you accidentally drop a raw chicken breast in it. And if you do that, you probably shouldn't be cooking so put down the cleaver, grab your coat and head to the nearest Olive Garden. What the heck were you using a cleaver for anyway, you were just making vinaigrette!

So, cook some penne. Drain it but don't go all psycho on it's ass, shaking like crazy until the dripping stops and you've dislocated your shoulder. A little pasta water is acceptable, welcome and will not hurt you or the dish in any way. Immediately toss the penne in enough of your vinaigrette to coat the noodles. Then toss in your spinach, as much as you like. I chop it up to sneak it past my son's leafy green radar and I kinda like it that way myself, but huge, bushy intact spinach leaves are just as good and even more beautiful.  Sprinkle with fresh grated parmesan and fresh cracked pepper, drizzle with a little more vinaigrette and chow. You can also optionally add some prepared chicken or beef. A nice chicken breast or seared rib eye, seasoned with a little salt, pepper and some Italian blend herbs, sliced and rested on top of the dish would make a great addition.

Your leftover vinaigrette can hang out in the fridge for a couple of weeks and makes a great salad dressing.


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5.3.10

Five Splurge-Worthy Items

Posted by Stephanie |



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For anyone who loves to cook, his or her kitchen is nothing short of a haven. In this haven, there are certain things one cannot do without; for me, those things are a good set of knives (though my poor fingers do not agree), and a blender. What are your special, can't live without items? How much money are you willing to spend on a good cooking product? Here are five items I think are definitely worth the splurge...


1) A Really Good Stand Mixer: Gone are the days of mixing by hand, or even using an electrical hand mixer. Though stand mixers are not as expensive as they used to be, they're certainly not cheap. But in the long run, they're worth the money, as you can use them for so many things (bread! pizza dough!), and you can buy attachments that will save you from having to buy other appliances in the future (pasta maker, meat grinder). A favourite: KitchenAid Stand Mixers, available in an array of models, anywhere small appliances are sold. What you'll be spending: between $300-$800CAD.

2) Knives: After you use a high quality knife, you'll never feel the same about cutting food again. Most sets come with a variety of knives, including steak knives, so you won't need to purchase others, unless you need a specialty item. Do your research before buying a set, as they can set you back at least $70 and up (way up!). Check out The House of Knives for detailed information on knives.

3) An AeroGarden: It's tough to get really fresh produce, as we all know the majority of supermarket items were in a truck for several days before they landed at the store. And, planting your own garden isn't always practical. An AeroGarden lets you have a garden inside of your home that grows produce (mostly veggies and herbs) significantly faster than if you were to plant them outside. Plus, you have peace of mind knowing that there are no pesticides or anything hazardous getting into your food. There are several different models, and the price ranges from around $100-$300CAD. Check out their website for more info.

4) A Food Processor: This is yet another item that is becoming a staple in homes. It's similar to a blender, but it does a better job at chopping and mixing than it's blending counterpart. It does not require liquid to chop, so it's perfect for grinding nuts, chopping veggies, and making dough (especially pastry). Plus, many recipes now come only with instructions that require a food processor, so it's certainly a handy item to have! They typically sell for a price between $100-$500, so choose wisely. If you're not going to use it too often, your best bet is to get a mid-range one, as you still want good performance. Check out ShopBot for price/model comparisons.

5) Jamie Oliver's Flavour Shaker: Sure, you can buy ready-made spice combinations, or use a mortar and pestle to make your own, but the flavour shaker is so delightfully easy, non-messy, and, well, fun. And the possibilities are endless - you can make dressings, rubs, marinades - pretty much anything you can think of. Check out the Shaker's website for recipes, tips, and tricks. It's pricey for a spice jar, but with all that it offers, it's a good deal at $30-$35CAD.
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4.3.10

Oscar Madness!

Posted by Stephanie |



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As Oscar weekend approaches, many people are considering their plans: to entertain or not to entertain? That is the question...


If you choose to entertain, why not add a little glitz and glamour? Style at Home Magazine has a load of great tips and ideas to help you out; including menus, recipes, and decor suggestions.

Prefer the latter? Why not partake in the festivities anyways? Get all dressed up, order in some fun, exotic food, and enjoy the night. After all, the Oscars only come once a year!

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4.3.10

Searching for the World's Best Salad

Posted by Courtney |



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I love salad, but I have to admit, I am not very inventive when it comes to creating them. I know how to season, marinate and cook meat, but salads elude me. Thanks to my Dad, I make the best caesar salad in the history of the world, and I make a delicious dijon balsamic vinaigrette. I swear by arugula, in fact I could eat it with my vinaigrette alone. But The rest is just hard. I have looked around the web and found a few that intrigue me and that I might try:

Grilled Steak SaladSpring Chicken Salad

Grilled Steak Salad

Strawberry and Avocado Spinach Salad

Caramelized Pears an Arugula Salad with Candied Walnuts and Parmesan Shavings

Easy Arugula Salad

What are some of your favorite salads?


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4.3.10

That looks...

Posted by Marvin Allen |



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How should I approach this? There's the obvious it looks like you know what. There's a sexist comment I can make, but considering who I'm working with here, that's probably a bad idea. I can take the sarcastic route, but sarcasm is hard on the Internet. Forget it, I'll let the video speak for itself, enjoy, sort of.



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4.3.10

The Luck of the Irish

Posted by Stephanie |



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We begin with an Irish toast as St.Patrick's Day is approaching... now you'll be prepared, green beer in hand, for we've got less than two weeks to go!

"Here's to a long life and a merry one,
A quick death and and easy one,
A pretty girl and an honest one,
A cold beer - an another one!"

I don't tend to cook an Irish meal for St. Patty's Day, but I think this just might be the year I go Irish. This recipe for Irish Beef Hand Pies from Martha Stewart (I'm a Martha junkie) looks scrumptious; and, though it looks time consuming, it's not - only an hour total - and seeing as the holiday falls on a Wednesday this year, it wouldn't be too much trouble to make.

For those of you with a sweet tooth, try Paul Flynn's Frozen Meringue Cake with Seasonal Berries, a "contemporary take on a classic English dessert called Eton Mess." Yummm...
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4.3.10

Eating Out

Posted by Puna |



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I often find myself enduring the unfortunate combination of being simultaneously lazy and hungry. I catch myself walking into the kitchen, where I stand still and stare at empty pots leaning out of each other in the murky swamp water of my sink. I stay there standing uselessly until my stomach starts grumbling and crying like a inpatient child in the back seat. Granted it is summer or one of those days I forget to check the temperature outside, I grab my sneakers and head out, searching the store fronts of nearby blocks for food.

I enjoy cooking as much as I enjoy eating, but I am not faithful to my own; I love eating out. Recently, I ended up treading further than the usual radius teathered around my apartment block. I found myself where Europe kisses Asia, on the loud crowded streets of Istanbul. I was always a big fan of street food, and the narrow passage-ways between concrete and centuries old stone walls of this never-ending metropolis are a world-class buffet. Push-carts and woobly wooden stands are to be found everywhere. Hole-in-the-walls pour into streets which cannot comfortably accommodate two people walking in opposite directions, even somehow managing to fit in a display counter and even a few shin high stools and tables against the building.

The most striking thing is how good this all can be. And it is all because Turkish people love food. On the smallest allusion to a food, you can trigger an avalanche of a pontification embellished with a audible kiss to the tip of the fingers combined into one spot, like an unopened rose. A clothes merchant put on a look I have only seen on sweet-tooth children as he peeked into my bag, having caught a glimpse of floss halva (pismanije). You can even pick up cooking tips in the cab from the airport.

Here is some deliciousness that can be expected from Istanbul's streets:

Simit: if you must, think of a sesame bagel a-la St. Viateur. The dough is first cooked in sweet water, covered in sesame seeds and baked till crispy perfection. A cheap, tasty and filling meal; needless to say, it is very popular.

Kesten: freshly roasted chestnuts, not unlike those offered in the European streets of a time past. In Istanbul, they are plentiful enough to have endured as a great option for street food.

Misir: Corn on the cob, offered boiled or with a quick grilled finish. Always a fun meal, especially on the street, and an emblem of summer.

Doner: the same concept as swarma and gyros, a gyrating mound of meat impaled on a blade and cooked on one side, but better. Unlike in North America, it is not one grey meatloaf-like mound that has the distinct smell of a cafeteria. It is real meat, and you can tell, topped off with a layer of fat and a tomato on the top to flavor the meat as it cooks. Served with vegetables, sometimes even french fries, in white bread, a bready pita or a flat pita. Ayran (yogurt, water and salt) is essential with this.

Lahmacun: Meat, onions and spice spread on flattened dough and all baked together. Rolled up and stuffed with tomatoes, onion, lemon and parsley.

Kukarec: Rolled small intestines grilled in a rotating fashion similar to the doner. Likewise, it is also stuffed into bread with condiments and vegetables.

Icli Kofte: A deep fried pocket holding a spiced mix of ground lamb, walnuts and parsley. Delicious!

This is merely a small peek into what Istanbul's corners, side-walks and parks offer. To this add a myriad of other kebabs, roasted lamb heads, grilled fish, pickeled vegetable salad, rice-stuffed clams, various simit-like breads and many more delicious bites and buns. The coffee, tea and cigarettes are all strong and good, and, seated on a ledge or a low stool while watching Istanbul's endless movement flow between its always present monuments from its diverse past, are the perfect conclusion to a delicious meal. For this, its best done as the Turks do; tea and coffee drinking is done slowly, sipping and relaxing, thinking, sometimes even over a game of backgammon. They say "yavash yavash" (slowly slowly), no need for a rush, enjoy the moment while you digest.

I have to echo Stephanie bellow; when I travel, I let my nose be my compass and let my stomach be my tour-guide. Eating into a culture is a profound, accessible, and, well, definitely delicious way to understand a place and the people in it.

With all this talk of food I am starting to get hungry, I am heading off to search the streets for what Montreal can offer my stomach's desires.

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