I haven’t really been able to get enough of preserved lemons lately. They’re tart, briny and work well in so many different dishes. Of course, adding an entire preserved lemon to a dish would probably be a bit much, but a few slices here and there help brighten up almost any dish.
Here’s a really simple recipe for them that was given to me by Calgary chef, Evan Robertson a year or so ago. They’re easy to make, but the hardest part is waiting for them to be finished. Hurry up lemons, god damn it!
I’m not really sure how I ever got some enamoured with making soup. I do travel a lot these days, so maybe it’s the fact that a soup sitting in the fridge for a couple days while I’m out of town for work tastes just that much better (always true) or maybe it’s just the thought that as soon as I walk in the door, I can grab a bowl, reheat and eat. Tasty convenience is always nice, isn’t it!
I primarily do soup recipes for the magazine with my column, appropriately titled “Soup Kitchen”, so here are 6 of those that you can try to whip up this week. I faithfully standby their tastiness, 110%.
I spent last week in Winnipeg to do some leg work for a story I’m working on and I was lucky enough to snag a cooking segment on CTV Morning Live. Truth be told, this isn’t the best photo I’ve ever taken, but it was a quick snap after recording in-studio there.
There’s a lot of other ways to enjoy winter vegetables than simply just roasting them and having them alongside some roast chicken or pork. This salad is perfectly filling and makes for an easy lunch during the week or something lighter at the dinner table.
When Avenue Magazine recounted all of the new restaurants they had featured throughout 2014, the number was a whooping 27. If math isn’t your forté, that’s approximately one new restaurant every two weeks. That 27 didn’t even include all of the spots that had opened either, the number was likely closer to 40, meaning something more like a new eatery opening every 9 days. Now, that’s a lot of new establishments for diners to have to choose between.
Here are some of the new restaurant features I’ve done personally for the magazine in the past few months and with many more openings on the horizon, there will surely be more features to come!
Well, we certainly do now, thanks to brothers Chris and Russ Prefontaine, owners of Fratello Coffee. Although they already operate both Analog Cafes (located down the road from this new concept and also in The Calgary Farmers’ Market) this is the brothers’ first real foray into the restaurant world and they’ve made sure to come in with a big splash in the city’s food scene with Corbeaux Bakehouse.
The eatery’s interior was conceived by designer Sarah Ward. The designer has been involved in a variety of projects in recent years like Wurst and Craft Beer Market, and most recently, The Nash. Inside the light and airy space you’ll find white brick walls, a black roof with a big, bright skylight above, and windows facing the north side of the street and Corbeaux’s west patio. Curved brass-neck lamps hover over banquet seating while comfy leather stools invite you to saddle up around the espresso and wine bar, or along the baker’s station where you can see staff rolling croissants and baking bread.
Happy New Year! Don’t you find that when Christmas Day and New Year’s Day fall in the middle of their perspective weeks, we all seem to relax a lot more over than holidays? I certainly do. Having said that, I’m back from a couple weeks of rest and relaxation (and one hell of a trip to New York City), so I’m refreshed and ready to take on 2015 as best I can.
I originally came up with this salad recipe for the Chopped Canada Mystery Solved blog series on FoodNetwork.ca last winter, but thought it would be perfectly fitting for January. A month where most of us try to eat better (or less), but still want what we’re eating to taste good.
Bulgur wheat is a fun grain to play around with and nowadays you should be able to find it at most major grocery stores. So, go find some and try this salad out!
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!
- 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”
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