Browsing all articles in Appetizers & Co.
Sep
25

‘Greek’ Lemon Mashed Potatoes

Mashed potatoes recipe

I really think I hit the jackpot of mashed potato deliciousness here, folks! The other week that we dare not speak of (i.e. the snowstorm of early September), everyone was forced to resort to comfort food to feel better about themselves here in Calgary.

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Aug
6

Swiss Chard Stem and Shallot ‘Salsa’

Swiss chard stems

Now that summer is at its peak, you’ll be hard-pressed to walk past a community garden or glance into someone’s backyard (not in a creepy way!) and not see this vegetable growing strong and tall. While the hearty green leaves are great in a variety of ways – steaming, sautéing, left raw and thinly sliced – the stems can throw people for a loop.

I spent the August long weekend in Kelowna with some friends. In exchange for a comfy bed to sleep in, my friend Kerry Bennett and I, cooked our awesome hosts a big dinner on the Friday night. We served up a big platter of barbecued chicken, which I topped off with this fresh-tasting ‘salsa’.

When chard stems are sliced thin they give a nice crunch and add a brightness, not to mention some nice colour if you are lucky enough to have a handful of the rainbow variety. Anyway, enough from me! Try whipping this up some time this week!

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Jul
22

Grilled Romaine and Chorizo Salad

Grilled romaine salad

I’m not going to lie. I took this picture with my cellphone – blasphemous, I know. Sometimes, you just cook things for the sake of enjoying a meal with your friends and leave your DSLR on the sidelines. I occasionally have to remind myself that there is nothing wrong with that. Just breath, Dan. Just breath.

Anyway, back to the salad! Grilling romaine gives it a more robust taste and makes for a perfect summer dish. I think we can all agree that no matter how much we all love kale. It is definitely overused in the standard salad these days, so let’s give the green, curly guy a break this week, shall we?

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Jun
16

Lobster, Red Pepper and Fennel Bisque

Lobster Red Pepper Bisque

Even though it’s getting warmer and warmer out, I still find a good quality bowl of soup still hits the spot. Besides, who are we kidding here? There are still plenty of rainy days in June!

The bisque recipe here is nice and simple, but when you’re working with lobster (or essence of lobster in this case), you don’t want to overpower its distinct flavour with a pile of other ingredients.

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May
20

The Kenwood Cooking Chef and Caramelized Onion Dip

Caramelized Onion Dip

Don’t get me wrong, I definitely don’t endorse the regular consumption of potato chips, but everything in moderation is the general mantra in my life, so indulging in a handful of chips once and awhile – while cheering for The Montreal Canadiens, perhaps? – is nothing to be ashamed of.

What is to be ashamed of, however is that awful from-a-soup-packet onion dip that we’ve all been served so too many times at someone else’s house. So, let’s upgrade the classic chip accompaniment and learn to fall in love with it again, shall we?

Kenwood Cooking Chef

A few weeks ago, I received The Kenwood Cooking Chef to play around with in my kitchen. At first glance, it looks like a mixer, which is true, I guess, but the main thing that really intrigued me about the piece of equipment was the fact that it has an induction burner build until the mixing bowl base. If you’re not on the up-and-up with culinary term-age, that means that this mixer can cook as it turns. Pretty nifty!

In addition to its heat capabilities, the top of the machine can also flip up making room to attach a blender and a food processor. I’m pretty sure this thing can fly, but I just haven’t figured out how to make that happen quite yet.

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May
12

Chopped Canada Mystery Solved: April Recipe Round Up

pink peppercorns

Another month has flown by and the strange ingredient combinations keep coming on the first season of Chopped Canada. It was recently announced that the series has been picked up for a second season (not really too surprising considering that it’s the highest-rated show on Food Network Canada), so here’s to hoping for many more weeks of taking an ingredient from each episode and doing something fun with.

I learn, you learn, we all learn! Anyway, here are the dishes that I cooked up for the Chopped Canada Mystery Solved blog series in April. Weekly deliciousness, I tell ya…

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