Mmm…you’d have to be a fool not to be in love with cauliflower lately. I mean, it’s on almost every menu in this country right now so even if you don’t like it, it’s certainly hard to ignore. Heck, I just wrote a piece on the humble vegetable for Food Network Canada a couple of weeks ago. Maybe I have a soft spot for it or something…
While this vegetable is definitely toting the line between being lovingly embraced and being overused, when something becomes this popular I’d like to think it forces everyone to get more and more creative with the ingredient in question. This past Monday, my friend and I cooked Thanksgiving dinner for a big group of people. After the potatoes were mashed and the turkey was resting, we focused on completing this cauliflower only to be distracted by turkey carving and gravy making. So, the cauliflower may have sat by its lonesome in the oven while everyone sat down to eat, only to be remembered around dessert time.
Anyway, neglected or not during our actual dinner, this super simple take on roasted cauliflower is pretty kick ass. Just don’t smother it with cheese sauce, that probably wouldn’t taste so good.
Now that it’s back-to-school season, my Start From Scratch program is only a few weeks away from starting up. We cook a ton of recipes throughout the 10-week course, but this one for a simple homemade granola that I made originally for Chopped Canada Mystery Solved on FoodNetwork.ca is one of the first that we tackle. Granola always makes for a great start to a day, either by the handful straight to the mouth or on top of a generous serving of greek yogurt topped with a bit of honey.
I’m going to be on Global Calgary this Saturday morning talking a bit about the free cooking program for post secondary students and assembling this granola, so tune in if you’re up!
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!
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?
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!
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.
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.
- Maple Sriracha Roasted Cauliflower
- 6 Delicious Things to Eat in Vancouver and a #TasteForTravel Quiz from Travelocity.ca!
- ‘Greek’ Lemon Mashed Potatoes
- Avenue Magazine: Restaurant Round Up For The Summer
- Maple Cinnamon Granola and Start From Scratch
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States