Alright, not the prettiest picture, but, in my defence, it was early in the morning and I was having a ‘cook off’ on Breakfast Television with my co-instructor Vincci Tsui and some of our participants. The cook off was a ton of fun and my team ended up making a barley risotto with kale, lemon and roasted chicken. It may not look like much, but it was unanimous with the group (and the TV host) that is tasted great.
Again, not the best capture, but click on the image (or here!) to watch the compilation of clips from our morning on BT Calgary. It was fun cooking in our Calgary Co-op kitchen, but I also got to mention an exciting event that is happening on Friday, May 29th that we’re partnering up with The Calgary Farmers’ Market for. Going to be a good one! Watch the video for some details about it! Risotto recipe below!
I’ve had a variety of beans sitting in my pantry for quite awhile. For way too long, in fact. I’m ashamed! So, this past weekend, I decided it was time to do something about it. It seems like the weather is finally starting to warm up a touch, but a few days ago, a big bowl of this Indian-inspired dish hit the spot perfectly as I sat by my kitchen window shivering in anticipation of having to leave my house at some point in the evening.
This is definitely a perfect vegetarian dish for the winter, but filling for more carnivorous appetites too. Hell, even throw in 4 cups of a soup stock of your choosing to this and you have a warming soup too. I love multi-purpose recipes!
I always seem to forget how fantastic a plate of spaghetti can be. That being said, I have never quite seemed to master the art of using a spoon to spin the noodles around my fork, so eating this pasta can be a somewhat messy endeavour on my end. C’est la vie!
After I cooked this pasta sauce and happily covered my spaghetti with it, I realised that it may have not been the sexiest-looking sauce ever created. Nonetheless, it is delicious and if you don’t think pork, cream and a bit of cheese won’t be tasty on a pasta, then let this dish prove you wrong.
For the past few weeks I have been traveling in the United Kingdom. After flying into London in mid-December and traipsing around town, my friend and I flew up to Northern Ireland to spend the holidays with a welcoming family who fed and watered us with everything from a traditional Christmas dinner with flaming Christmas pudding to a pile of holiday baking that I couldn’t stop eating. Needless to say, I will be eating light (doesn’t everyone say that they’re going to do that in January?) this month!
Before I left Calgary for my European sabbatical, I had an early holiday dinner with some good friends. Naturally, with any up-to-snuff turkey dinner, there is bound to be leftovers…and cue a delicious mish-mash that is this recipe. Looks like a hot mess (not unlike myself at times), but damn, it was delicious!
This is by far not the most beautiful or refined plate of food I’ve shared on this website, but it certainly is a crazy simple one and perfect for those times when you just want to cook something up, not caring too much about what it looks like and gobbling it down.
Happy New Year!
Continuing along with my ‘Behind The Line’ column this year, I’ve been learning so much about different chef’s backgrounds, and the history of Calgary’s food scene in general. Ever sit-down with these local chefs has been amazingly interesting and if I’ve learned one thing since this biweekly column in Swerve began back in the springtime, it’s that everyone has got a story to tell.
Here are some of the chef recipes that I shared along with the interviews over the past few months. All pretty damn tasty!
Leaving the modernist techniques aside for this recipe, chef John Michael MacNeil says, “Serve this with your Sunday roast dinner. It works great with fish as well.”
Now that fall is just around the corner, everyone is back and school and your workload is a bit more substantial (ok, a lot more substantial) than it was in August it can be hard to find extra time to put dinner on the table. While this is not quite a complete meal, both the meatballs and the pesto can be made ahead of time so when it comes to the 30 minutes between walking in the door and sitting down for supper, you’ll be ahead of the game.
Of course, these pork meatballs would also be fantastic in a variety of pasta sauces and the pesto makes a great spread for sandwiches when mixed with a little bit of greek yogurt or mayonnaise.
- Start From Scratch on BT Calgary and a recipe for Barley, Lemon and Tomato Risotto
- Chopped Canada Mystery Solved: February Recipe Round Up
- Coconut Tandoori White Beans
- Chopped Canada Mystery Solved: January Recipe Round Up
- Spaghetti with Parmesan and Rosemary Pork Sauce
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States