Browsing all articles tagged with quick and easy
Aug
6

Swiss Chard Stem and Shallot ‘Salsa’

Swiss chard stems

Now that summer is at its peak, you’ll be hard-pressed to walk past a community garden or glance into someone’s backyard (not in a creepy way!) and not see this vegetable growing strong and tall. While the hearty green leaves are great in a variety of ways – steaming, sautéing, left raw and thinly sliced – the stems can throw people for a loop.

I spent the August long weekend in Kelowna with some friends. In exchange for a comfy bed to sleep in, my friend Kerry Bennett and I, cooked our awesome hosts a big dinner on the Friday night. We served up a big platter of barbecued chicken, which I topped off with this fresh-tasting ‘salsa’.

When chard stems are sliced thin they give a nice crunch and add a brightness, not to mention some nice colour if you are lucky enough to have a handful of the rainbow variety. Anyway, enough from me! Try whipping this up some time this week!

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Jul
22

Grilled Romaine and Chorizo Salad

Grilled romaine salad

I’m not going to lie. I took this picture with my cellphone – blasphemous, I know. Sometimes, you just cook things for the sake of enjoying a meal with your friends and leave your DSLR on the sidelines. I occasionally have to remind myself that there is nothing wrong with that. Just breath, Dan. Just breath.

Anyway, back to the salad! Grilling romaine gives it a more robust taste and makes for a perfect summer dish. I think we can all agree that no matter how much we all love kale. It is definitely overused in the standard salad these days, so let’s give the green, curly guy a break this week, shall we?

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Jul
1

The Kenwood Cooking Chef and Vodka, Apple and Cranberry Granita

Apple cranberry granita

Well, it finally feels like summer is here. I mean, that’s what three whole days in a row without rain has got to mean, right? When it’s sunny outside, everyone likes a chill dessert –  with a little bit of booze in it too. So, time to make some granita that’s a nice, vibrant red for Canada Day. How patriotic!

Kenwood Cooking Chef

I’ve had The Kenwood Cooking Chef now for about two months and am still enamoured with the cooking abilities of this superhero mixer. Last time I wrote about it, I had it cook me up some caramelized onions and since then, have used it for a variety of berry compotes, curds simple syrups and more. Since it uses induction to heat the base of the mixing bowl, I find it gets the job done quickly with whatever I’m tossing in there.

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Jun
16

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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May
1

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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Apr
21

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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