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?
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.
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…
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.
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!
I’m really loving my weekly efforts for the Chopped Canada Mystery Solved blog series on Food Network Canada online. Last fall, I wasn’t spending nearly enough time in my own kitchen cooking, so both this cooking venture and Top Chef Canada: Taking The Challenge Home has got me back right into the groove of slicing, dicing, baking, etc…I’m better for it, as are all of my friends who get to eat the leftovers.
Anyway, here’s some of the great Chopped Canada mystery basket-inspired recipes I’ve come up with lately. If I have to pick one stand out, it’s definitely the maple brined pork chops! Damn!
It’s no secret that condensed milk is sweet, syrupy and intense. The majority of my condensed milk consumption comes from ordering Vietnamese coffees to accompany my many pho lunches in Calgary. You’ll find this milk in lots of desserts like pies, and sauces like dulce de leche. However, years ago, condensed milk came from people’s need of having to transport milk for long periods of time without it spoiling. It was also a ration staple during wartimes as well. The more you know!
Now that it’s getting all snow-melty and sunny outside, I see a lot more barbecued dinners in my future. Whether it’s burgers, hotdogs or some ribs, food just seems to taste better when it’s grilled. This relish is nice, bright and tart. It would go beautifully with some blue cheese on a burger or just dolloped on top of some pork tenderloin. It also only takes 15 minutes to make too, so we’re basically winning at life here.
- Grilled Romaine and Chorizo Salad
- Chipotle, Cranberry and Walnut Romesco Sauce
- The Kenwood Cooking Chef and Vodka, Apple and Cranberry Granita
- Swerve Calgary – Behind The Line: Chef Recipe Highlights For The Spring
- Lobster, Red Pepper and Fennel Bisque
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States