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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Chopped Canada Mystery Solved: May Recipe Round Up

Pickled quail eggs

We’re in the home stretch now with Chopped Canada Mystery Solved, as the first season of the series comes to a close in a few weeks. From pickling quail eggs to cooking with instant coffee (definitely not my favourite thing to do), here are all of the dishes that we came up with this month on FoodNetwork.ca!

And, if you haven’t checked out the site this week yet, you’ll notice they’ve done a massive redesign. Looking sexier than ever, guys!

Salmon Salad

Candied Salmon, Quail Eggs and Butter Leaf Salad

Quail eggs are used more for their appearance than they are for taste. Their speckled exterior, with colours ranging from light brown to blue, are quite beautiful. After you’ve cooked some up, whether they’re simply fried sunny-side up, or boiled like in my recipe below, you can’t help but look at the little guys and think, ‘Aw, cute!.’

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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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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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Roasted Kohlrabi and Scallions with Red Pepper Romesco Sauce

Roasted kohlrabi recipe

Nothing says warm weather like vegetables and romesco sauce. Although, as I type this, it is pouring rain outside here in Calgary, but c’est la vie…

Kohlrabi is a mysterious vegetable to some, but you’ll find it at most grocery stores nowadays. After you get rid of it’s rubbery outer layer, it’s great thinly sliced in salads, or left a bit thicker and grilled or roasted. Sort of like a sweeter, juicy turnip without that, well, turnip-y sort of aftertaste.

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Top Chef Canada Rich Francis’ Tapenade

Olive tapenade recipe

This week, I finally got the chance to meet Top Chef Canada’s Rich Francis. Doing a bit of traveling in Alberta, the chef came down to Calgary to join fellow cheftestant Karine Moulin at her restaurant, Raw Bar, for this past Monday’s viewing party. Francis chatted with a full room of folks about his time on the show, what is was like cooking off against Karine, the other competitors and all of that good stuff.

Rich’s dish from episode 6 has many components and you can get the full breakdown here on FoodNetwork.ca, but to keep things simple, here’s the bright and briny tapenade used to finish his pickerel dish. This tapenade would be great on a variety of grilled meats, so try it out on whatever you happen to be roasting/grilling for dinner this week!

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