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!
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!.’
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…
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!
There’s a bit of a void in my online life. I mean, now that Top Chef Canada is over, what am I supposed to tweet about?
Jokes aside, now that the show is wrapped up, instead of having a poll with dishes from the finale – those were all a little too fancy for me, anyway – I got to look back through past episodes and pick out a dish myself! Looking back, there were a ton of memorable dishes this season. From Geoff’s blue sprinkle-covered wasabi doughnut to Nicole’s Beaver Balls, there was always something interesting to be found in each episode.
I decided to go with pizza as my last home challenge - Becky’s winning pizza to be exact. The mixture of creme fraiche, radicchio and bacon seemed like an unusual, but interesting combination of flavours to play with on a pizza.
How can three months go by so quickly? It feels like only yesterday I was eagerly awaiting the season three premiere of Top Chef Canada, as excited as a schoolgirl at a Justin Bieber concert. This week is the application deadline for season four (shameless plug: last chance to apply. Do it here!) and tonight, we’ll watch the final three cook off for the big cash prize and a well-deserved title of Canada’s Top Chef. Watching the contestants widdle down from sixteen to three, week by week, I can honestly say that all three of these remaining fellows deserve their spot in the finale.
As I’m sure you can assume, I was beyond excited when I found out that the finale would be filmed in Calgary. I mean, seriously, give me local food trucks coupled with some Top Chef action, paired with the hilarity that is Jann Arden, and I’m a pretty happy camper.
And then there were four. Who wasn’t sad to see Nicole leave Top Chef Canada this past week? I sure was. Not only was she the last-standing female competitor on the show, but she was also the last Calgarian! Am I heartbroken? You bet. Am I – and the rest of Calgary – proud of her? You’re damn straight! At this point, it’s hard to decide who to root for; the remaining gentlemen are all great chefs, so it will be interesting to see how the final two episodes play out.
This past episode’s guest judge, Jody Claman was polarizing, to say the least. Since I was still spending some time eating my way through Vancouver last week, I was able to attend one of Matt Stowe’s viewing parties at The Cactus Club. Seeing as I am Calgarian, I was still in ‘Team Nicole’ mode at the time (I gave Matt some advanced warning that my friend and I would be wearing ‘Team Nicole’ t-shirts during his event). He was very good-natured about it, although we did get a few odd looks from some of the Vancouver attendees, which was fair, seeing as we were on his turf!
- Watermelon Rind Chutney
- Roasted Asparagus and Bulgur Wheat Salad with Maple Olive Vinaigrette
- Spicy Olive and Sea Asparagus “Relish”
- Tabbouleh Soup
- Peppercorn and Cinnamon Preserved Lemons
- Appetizers & Co.
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- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
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