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!
Now that it’s back-to-school season, my Start From Scratch program is only a few weeks away from starting up. We cook a ton of recipes throughout the 10-week course, but this one for a simple homemade granola that I made originally for Chopped Canada Mystery Solved on FoodNetwork.ca is one of the first that we tackle. Granola always makes for a great start to a day, either by the handful straight to the mouth or on top of a generous serving of greek yogurt topped with a bit of honey.
I’m going to be on Global Calgary this Saturday morning talking a bit about the free cooking program for post secondary students and assembling this granola, so tune in if you’re up!
Well, it finally feels like summer is here. I mean, that’s what three whole days in a row without rain has got to mean, right? When it’s sunny outside, everyone likes a chill dessert – with a little bit of booze in it too. So, time to make some granita that’s a nice, vibrant red for Canada Day. How patriotic!
I’ve had The Kenwood Cooking Chef now for about two months and am still enamoured with the cooking abilities of this superhero mixer. Last time I wrote about it, I had it cook me up some caramelized onions and since then, have used it for a variety of berry compotes, curds simple syrups and more. Since it uses induction to heat the base of the mixing bowl, I find it gets the job done quickly with whatever I’m tossing in there.
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…
Since April, I’ve been doing a biweekly column, ‘Behind The Line’ for Swerve Magazine. In addition to getting to sit down and chat candidly with some of the Calgary’s amazing chefs, they share a tasty home cook-friendly with me each week to accompany their interviews. The best part, aside from procuring tasty chef quality recipes, I’m also learning more and more about the city’s history, which is vast and dynamic, to say the least.
From Michael Allemeier and Shawn Greenwood to Top Chef Canada’s lovely lady of season three, Nicole Gomes, here are some great recipes from fantastic Calgarian chefs that you can whip up in your home kitchen this week!
When the sun hits, it’s time for something refreshing. I fell in love with granitas a while back. They are stupid easy to make and always impress people. From wine and vodka, to prosecco and beer, there is a whole mix of things you can throw into a granita. Since I am in love with cold beer on a hot summer day, I decided to turn on into a dessert.
The fresh rosemary and lemon zest add a nice brightness to this chilly dessert, tasting somewhat like a boozy iced tea…not to be confused with a Long Island Iced Tea…I think only 18 year olds drink those things, right?
- Maple Sriracha Shishito Peppers
- Bird’s Eye Chili and Apple Vinaigrette
- Watermelon Rind Chutney
- Roasted Asparagus and Bulgur Wheat Salad with Maple Olive Vinaigrette
- Spicy Olive and Sea Asparagus “Relish”
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States