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!
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.
I always seem to forget how fantastic a plate of spaghetti can be. That being said, I have never quite seemed to master the art of using a spoon to spin the noodles around my fork, so eating this pasta can be a somewhat messy endeavour on my end. C’est la vie!
After I cooked this pasta sauce and happily covered my spaghetti with it, I realised that it may have not been the sexiest-looking sauce ever created. Nonetheless, it is delicious and if you don’t think pork, cream and a bit of cheese won’t be tasty on a pasta, then let this dish prove you wrong.
For the past few weeks I have been traveling in the United Kingdom. After flying into London in mid-December and traipsing around town, my friend and I flew up to Northern Ireland to spend the holidays with a welcoming family who fed and watered us with everything from a traditional Christmas dinner with flaming Christmas pudding to a pile of holiday baking that I couldn’t stop eating. Needless to say, I will be eating light (doesn’t everyone say that they’re going to do that in January?) this month!
Before I left Calgary for my European sabbatical, I had an early holiday dinner with some good friends. Naturally, with any up-to-snuff turkey dinner, there is bound to be leftovers…and cue a delicious mish-mash that is this recipe. Looks like a hot mess (not unlike myself at times), but damn, it was delicious!
This is by far not the most beautiful or refined plate of food I’ve shared on this website, but it certainly is a crazy simple one and perfect for those times when you just want to cook something up, not caring too much about what it looks like and gobbling it down.
Happy New Year!
Apparently I am stuck on a soup train lately, but you should always have some tasty soup recipes to share at this time of year. Cauliflower is a fairly under-utilised vegetable. When you roast it, it gets a rock, meat-y sort of flavour, which makes it an awesome addition to a pot of soup. Couple that with some salty bacon and, well, you are pretty much winning at life.
I first made this soup earlier this winter while I was traveling in Australia and New Zealand. It was one of many rainy days we experienced while exploring down under, so a warming soup like this was the perfect thing to enjoy. Try it this weekend!
Do you like the picture? I am channeling my inner hipster (ok, maybe not so inner) lately apparently…I think I was just getting sick of taking pictures of cute things in bowls, time to switch it up a little bit. Not to worry, I’ll likely be back to pictures of bowled items in a week or so.
Moving on, I have an unusual amount of news to share today! First up, let’s talk about Eat North!
- Top Chef Canada Rich Francis’ Tapenade
- Chopped Canada Mystery Solved: March Recipe Round Up
- Cherry and Red Onion Relish
- Avenue Magazine: Restaurant Round Up For The Winter
- Start From Scratch on BT Calgary and a recipe for Barley, Lemon and Tomato Risotto
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States