May
19

Spicy Olive and Sea Asparagus “Relish”

Cerignola olives recipe

I love sea asparagus. If you’ve never seen it before, it’s this bright green, briny little stalk that is becoming more and more available to the consumer these days (also see: What the hell is sea asparagus?). Between it’s visuals and how it tastes, it can add a brightness to a ton of dishes. I like using it in this method as a topping for things like grilled chicken or roasted potatoes.

The cerignola olives are interesting too because they are much less intense-tasting than the standard green or black olive you might already have in your fridge. They have a still salty, but much more buttery taste. I always say that they are a great entry level olive for people that say they hate olives because of their taste profile. Ha, ha, ha.

This “relish” doesn’t take long to prepare, will last for a couple of days in the fridge (much longer if you opt for capers instead of sea asparagus, but do your best to track down some, it’s fun to play around with!) and even though it’s ridiculously simple, it always impresses people!

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Apr
14

Tabbouleh Soup

Tabbouleh soup recipe

When it starts to (finally) get warmer outside, tabbouleh salad is one of my favourite salads to have as a quick lunch during the week. It doesn’t take long to prepare and it always tastes so fresh with the crunch of cucumbers, sweet tomatoes and parsley and the bulgur wheat makes it a much more substantial meal than it appears to be. Taking those elements of a tabbouleh salad and turning them into a soup is a natural transition and basically the only extra ingredients you’ll need here is some good quality vegetable stock, tomato paste and a little honey, which most of us have in our cupboards already, right? Right!

Rain or shine, this soup might be the easiest (and one of the tastier) things you could put on your dinner table this month.

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Apr
4

Peppercorn and Cinnamon Preserved Lemons

Preserved lemons recipe

I haven’t really been able to get enough of preserved lemons lately. They’re tart, briny and work well in so many different dishes. Of course, adding an entire preserved lemon to a dish would probably be a bit much, but a few slices here and there help brighten up almost any dish.

Here’s a really simple recipe for them that was given to me by Calgary chef, Evan Robertson a year or so ago. They’re easy to make, but the hardest part is waiting for them to be finished. Hurry up lemons, god damn it!

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Mar
7

Culinaire Magazine: Recipe Round Up For The Winter

braised pork and onion soup recipe

I’m not really sure how I ever got some enamoured with making soup. I do travel a lot these days, so maybe it’s the fact that a soup sitting in the fridge for a couple days while I’m out of town for work tastes just that much better (always true) or maybe it’s just the thought that as soon as I walk in the door, I can grab a bowl, reheat and eat. Tasty convenience is always nice, isn’t it!

I primarily do soup recipes for the magazine with my column, appropriately titled “Soup Kitchen”, so here are 6 of those that you can try to whip up this week. I faithfully standby their tastiness, 110%.

Happy Souping!

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Feb
16

Winter Vegetable and Cracked Grain Salad

Cracked wheat salad recipe

I spent last week in Winnipeg to do some leg work for a story I’m working on and I was lucky enough to snag a cooking segment on CTV Morning Live. Truth be told, this isn’t the best photo I’ve ever taken, but it was a quick snap after recording in-studio there.

CTV Morning Live Winnipeg

(Chatting about EatNorth.ca before we head over to the CTV kitchen to start cooking. You can check out the clip here.)

There’s a lot of other ways to enjoy winter vegetables than simply just roasting them and having them alongside some roast chicken or pork. This salad is perfectly filling and makes for an easy lunch during the week or something lighter at the dinner table.

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Jan
26

Avenue Magazine: Restaurant Round Up For The Winter

Corbeaux Bakehouse Calgary

When Avenue Magazine recounted all of the new restaurants they had featured throughout 2014, the number was a whooping 27. If math isn’t your forté, that’s approximately one new restaurant every two weeks. That 27 didn’t even include all of the spots that had opened either, the number was likely closer to 40, meaning something more like a new eatery opening every 9 days. Now, that’s a lot of new establishments for diners to have to choose between.

Here are some of the new restaurant features I’ve done personally for the magazine in the past few months and with many more openings on the horizon, there will surely be more features to come!

Corbeaux Bakehouse

Corbeaux Bakehouse Calgary

I often walk into high-end cafes like Thierry in Vancouver or, more recently, Duchess Bake Shop in Edmonton, and think to myself, “Wow, Calgary has nothing like this!”

Well, we certainly do now, thanks to brothers Chris and Russ Prefontaine, owners of Fratello Coffee. Although they already operate both Analog Cafes (located down the road from this new concept and also in The Calgary Farmers’ Market) this is the brothers’ first real foray into the restaurant world and they’ve made sure to come in with a big splash in the city’s food scene with Corbeaux Bakehouse.

The eatery’s interior was conceived by designer Sarah Ward. The designer has been involved in a variety of projects in recent years like Wurst and Craft Beer Market, and most recently, The Nash. Inside the light and airy space you’ll find white brick walls, a black roof with a big, bright skylight above, and windows facing the north side of the street and Corbeaux’s west patio. Curved brass-neck lamps hover over banquet seating while comfy leather stools invite you to saddle up around the espresso and wine bar, or along the baker’s station where you can see staff rolling croissants and baking bread.

Read the rest of the piece on Avenue Magazine’s website here!

Corbeaux Bakehouse on Urbanspoon

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