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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Jan
6

Bulgur Wheat and Zucchini Salad

Bulgur wheat salad recipe

Happy New Year! Don’t you find that when Christmas Day and New Year’s Day fall in the middle of their perspective weeks, we all seem to relax a lot more over than holidays? I certainly do. Having said that, I’m back from a couple weeks of rest and relaxation (and one hell of a trip to New York City), so I’m refreshed and ready to take on 2015 as best I can.

I originally came up with this salad recipe for the Chopped Canada Mystery Solved blog series on FoodNetwork.ca last winter, but thought it would be perfectly fitting for January. A month where most of us try to eat better (or less), but still want what we’re eating to taste good.

Bulgur wheat is a fun grain to play around with and nowadays you should be able to find it at most major grocery stores. So, go find some and try this salad out!

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Dec
17

Caramel Butternut Squash and Apple Holiday Squares

Butternut squash dessert recipe

It’s extremely rare that you’ll find me baking desserts in my kitchen. I leave that sort of task to my much more talented friends (Stephanie Eddy), my mother or grandmother. But, when the Calgary Food Bloggers Bake Sale rolls around, I feel obligated to brush the dust off my rolling pin and stand mixer and whip something up for a good cause.

Before you start thinking butternut squash in a dessert is weird, I assure that it practically tastes identical to pumpkin once this is all over and done with. So…phew. Exactly.

To finish off the squares, I used a chai caramel sauce that I made at home (a recipe that you can find on EatNorth.ca), but if making homemade caramel sauce isn’t your thing or extremely hot sugar in a pan scares you, then just go out and buy some good quality stuff!

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Dec
11

A Weekend Road Trip to Banff

The Bison Banff menu

Earlier this fall, I got to have a little mountain getaway in Banff while taking the new Volkswagen Touareg for a spin. The weekend of relaxing (which I don’t do often) and eating wrapped up nicely with this beauty of a breakfast pizza from The Bison, but let’s rewind 48 hours here back to the beginning.

Volkswagen Touareg 2014

Now, most of you would find this hard to believe, but I lived in Calgary sans-vehicle for almost 7 years until this summer when I decided that it was probably time to get a set of wheels again. While it was nice having a reliable 2008 car in my possession in August, it was even cooler to be able to drive this one for a few days. I’m not a vehicle expert by any means, but it was nice to head out to the mountains in an SUV that had all kinds of voice activations, navigation systems and more. Yes, my car sitting outside my home was seeming older and older by the minute the closer we drove to The Rockies.

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Nov
25

Lobster and Green Pepper-stuffed Mushroom Caps

lobster stuffed mushroom caps

I was chatting with my friend Mel the other week about the fact that green peppers always seem to suck. They aren’t great raw, they aren’t great cooked. Is there a good way to cook them? Is there? I may just be a jaded, old green pepper hater, but I’m willing to keep trying avenues where they can be more enjoyable.

Anyway…recently I spent a good chunk of time out on the east coast, so I decided to bring a few lobsters back home with me to cook up a lobster-centric dinner for some friends. I thought it would be fun to go a little old school with some stuffed mushroom caps and there happened to be a green pepper from my last Spud Calgary delivery pre-travels, staring at me every time I opened the fridge, so it was time to use it.

It’s hard to go wrong with stuffed mushroom caps, especially when cream cheese and lobster are involved, but I must admit, the green pepper was an enjoyable addition to this recipe and everyone seemed to love them, so maybe I just need to cool it on my anti-green pepper campaign…

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