Browsing all articles in Appetizers & Co.
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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Oct
27

Thai Coconut Roasted Carrot Soup

Carrot soup recipe

At this time of year, you can never have too many soup recipes up your sleeve. As much as a part of me misses the shorts, flip flops and t-shirts of summer, I like that feeling where I can sift through my closet, rummage through my drawers and find the sweaters and jackets that have been waiting for the temperature to dip.

This soup is really simple and really good. If you don’t have any Thai curry paste kicking around in your fridge, you should really go buy some. Just a spoonful adds a ton of flavour to a soup like this. It’s definitely one of my go-to’s when I want to add that ‘warming’ sort of feeling to a dish.

Anyway, make this soup, sip it and love it. OR ELSE!

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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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