I know there hasn’t been much action on here in the past few weeks, but I swear to you, I have a great reason for it! I’ve spent the last eighteen days enjoying myself in England and Denmark (pictured, my good friend (Annie) whom I stopped by to visit in Copenhagen and, of course, myself).
Coupled the the hectic holiday season, prior to my leaving on this adventure, I didn’t have much time to build up content before my plane took off.
That being said, I am flying home to Calgary tomorrow, feeling recharged, revitalized and ready to share all my stories (and some new recipes ‘A OK’-ed by the lovely European folks I’ve spent time with over here.
So, a very much belated ‘Happy New Year’ to you all. I look forward to another year chalk full of great experiences and tasty, tasty food.
I wanted to take a moment to reflect on the KTKD program. I hope you have gotten the sense from my blog posts that I am grateful to Dan for his vision and inclusion of me in this experience. I started the course with some cooking knowledge and am leaving with the confidence and creativity to put it to use. I hope that my fellow participants who had less skill going in than me realize that all that it takes to start cooking is finding what you like, learning to read a recipe, and the ability to chop . The rest we learn as we go along.
One of the most surprising things I learned in this course was that following food blogs can be fun! I really thought this would be my least favourite part, however, I have learned that food bloggers don’t just post recipes, they post life experiences too. For example, my food blogger Ethan shared with his readers his personal story of love and loss of his ‘Bubbie’ and her love of food.
Additionally, things I could never dream up on my own are revealed by those who have a talent with the culinary arts. Yelp community manager Wendy shared her molecular gastronomy project which inspired me to plan to create my own ‘caviar’ and I have found many other exciting projects simply by paying more attention to the immense amount of information available by friends and contacts (i.e. on Facebook, Twitter, etc). I might wager that food bloggers use Twitter more than any other group of collective hobbyists.
I went into each class with the goal of learning at least one new thing each time. As a result I have built a rich collection of memories and tools that I hope will impress my dinner guests who have all been jealous of this opportunity and keen to hear about it.
I hope Dan’s program will continue to expand and be successful; University students are smart when it comes to a lot of things, but we are often too complacent when it comes to the necessities of life. All too easily we settle for KD (or something like it) because it uses one pot and is ready in 15 minutes. Dan has showed us that making just a little extra time for proper cooking is easy and rewarding. Thank you
This week we took a look at using local ingredients for every day recipes. We made a roast chicken from Spragg’s Meat Shop, ‘smashed’ potatoes using King’s Orchard purple potatoes and honey apple tarts using apples also from King’s Orchard (grown in Strathmore, AB) and honey from Golden Acres Honey (Three Hills, AB).
Dan’s hope for us was to develop a ‘feel good’ connection with our food by supporting local, sustainable and natural ingredients. My response is that I did feel good supporting farms from around the city since you can almost see your money put to work. You are not paying some bureaucratic chain; you are supporting your neighbours. Additionally, I think food that is almost ‘fresh off the vine’, as it were, just tastes better. It’s like picking carrots from your backyard.
Our special guest this week was Dan’s grandma, Evelyn. I think it is a rare privilege to get to share something like KTKD with your grandma and having her there for us to display our new cooking knowledge too was a real treat! She wasn’t so sure about the purple potatoes or the chili powder in the apple tarts, but she was very proud of Dan! (and rightly so!)
With ‘local’ in mind, this week’s homework was to recreate a meal from a recipe already seen in class this time with local ingredients and then reflect on if being aware of where the ingredients came from helped us give pride in what we had cooked. I think I already knew the answer to that, but was excited to treat it as homework nonetheless.
Unfortunately, I did not get myself together in time to make it to the Farmer’s Market where I could have found the onions, garlic, chicken, butter and cream from farmers near the city so I instead settled on finding ingredients that were at least from Canada. Going to the grocery store and being conscious of the producer made me feel savvy and I noted that the prices were comparable to the imported products.
The alfredo sauce garnered excellent reviews however I am getting a little worried that my family is catching on to my one trick pony (I always choose the pasta sauce recipes!)…but it doesn’t seem like they are complaining
I would like to try this again (once exams are over) but instead make it to the Farmer’s Market as I do believe there is strong merit in being food conscious and supporting local businesses. It’s all a part of Kicking the KD!
Every week, recipe ‘homework’ is assigned to the class. Here are some of things I’ve been cooking up at home…
For the first time in history, I have made perfect biscuits from scratch without aid from my mother. Not only is that amazing because biscuits seem to always get the better of me, but it’s also amazing because they were so perfect.
It took me two tries to finally get them right; the first time I put WAY too many raspberries in and I couldn’t tell if they actually turned out properly or not but they were delicious all the same, and the second time I didn’t mix them enough (out of fear of over mixing) so they were weird.
I used ¾ cup of whole wheat flour instead of all white flour to make them a bit healthier, albeit my roommate wasn’t too keen on the whole wheat flavour whole wheat flour tends to have. I, on the other hand, thought they were great. I didn’t put anything on them this time but now that I am a biscuit master (ish) I may give it a go next time round.
Beer Nut Cake
I saved this one for an end-of-school celebration type picnic with friends which I thought was a good idea. I took some for my friends and I ended up with one slightly mangled slice left after about an hour. Note: people REALLY like beer nut cake, so if you’re looking to make friends this is an excellent way of attracting friends, or my friends at any rate…
I halved the recipe because I didn’t want to bring, or make, quite that much cake. I also put in apricots like we did in class (I prefer them to dates in general) and used whole wheat flour in lieu of white flour. The only thing that may have gone slightly wrong is that the cake is a bit dry so if you’re using whole wheat flour add a few extra tablespoons of beer or maybe some extra butter. Oh, I sprinkled coconut on top instead of mixing it in too.
I would definitely make this again and I’m tempted to try making some other things with Steamwhistle, maybe not a beer and chocolate mix but blueberry beer muffins perhaps?
I can’t remember what week we made hummus (Dan says: Week 7), but my love for hummus is strong and lovely. Since I don’t have a food processor, I used a blender. Last time I tried to blend something other than soup or a smoothie I ended up with really liquid-y Moroccan date bites that turned into date squares. Albeit they were good, it was mildly distressing to sit there for half an hour and blend up dried fruit that clearly isn’t blending. Disasters behind me, I conquered hummus in a blender! It turned out really well and I’ve discovered the trick is to put it on ‘mix’ or ‘puree’ (or another low setting) for ages until it gets smooth enough to eat.
I added a roasted red pepper to mine and used my mum’s recipe which had garlic and oregano in it (I don’t remember what the one in class had), and it turned out deliciously.
The past week’s lesson was a great segue into our week eight class with special guest Pierre Lamielle of Kitchen Scraps fame. Pierre is a worldly gentleman who is quite the story teller; I highly recommend his Kitchen Scraps cookbook, I have read it cover to cover and thoroughly enjoy the illustrations and hilarious stories that accompany each recipe. Pierre regaled us with the history of Roman feasts (accompanying the Roman chicken we made) and he even taught us the most efficient way to make whipped cream!… Additionally, in class we learned how to properly dress a salad (including the proper slicing of celery) and how to ‘pickle’ different toppings (i.e. Craisins, onions, garlic) using a brine solution which added a delightful salty (or sweet, depending on your preferences) taste. Finally we made a “brownie served out of a pot”…yum!
Inspired by our Kitchen Scraps class, Dan’s assignment for us was to recreate one of Pierre’s recipes that has a story along with it. The purpose is to determine if ‘food is more fun when it has a story’.
Keeping this in mind, I chose to make the Bolognese runs thick meat sauce for pasta (whilst watching Top Chef Canada of course!). I was a little perturbed that my favourite pasta sauce stems from its resemblance to the aftermath of a sword fight, but found the history lesson interesting none the less.
Additionally, I made the half-baked pot brownie (from class) using my personally autographed Kitchen Scraps cookbook! Based on my results, is cooking/food more fun when it has a story? Definitely! Though I struggled with an appropriate time to share the story with my dinner guests Perhaps I will choose a more appetizing story next time!
I think the real question will be … can food still be fun without Dan and KTKD? T-minus two classes… why do the fun classes have to pass so quickly? Why can’t my Chemical Process Equations go so fast? Million dollar questions. For now, I’ll stick to Kicking the KD!
A couple of weekends ago we had a privileged behind the scenes look at Home Tasting Room with Chef Rogers, as well as a wine pairing lesson by sommelier Andrew Macleod from Red Water Grille. Sadly I couldn’t stay for the majority of the lesson due to a prior commitment (little girls only turn 1 once!), but while I was there I learned some very interesting things.
For example, that sommelier’s began as a way to ensure the wine of nobility was not poisoned! I am glad the profession has come a long way! Andrew wanted to impart upon us how to describe the different tastes of wine, food that pairs well with wine as well as to take the stigma out of drinking wine and encouraged us to take advantage of a restaurant’s sommelier (no longer just for the high brows!).
Chef Rogers prepared beautiful plates to match the lovely wine and I would highly recommend him and his restaurant (Home Tasting Room) to people looking for an intimate ambiance and the highest quality of local food. The kitchen is in the middle of the restaurant allowing diners to observe the whole creative process! (Below is a picture of one of the courses we had there, a grilled tomato salad with home-made yogurt! Yum!)
After our week seven class, no homework was assigned (which I was secretly happy about since finals are quickly approaching us), but in class we learned how to make an easy and delicious hummus, lentil soup (dahl) and dolmades.
The best thing I learned from this class was that dolmades are not as exotic as I first perceived – they are in fact a lot like cabbage rolls. I find it interesting how ideas (about food in this case) travelled around the world in a time before the Google, Twitter or even the radio existed. From the north to the south of Europe the idea of rice, meat and other choice ingredients wrapped in a leaf was shared and interpreted.
- Bulgur Wheat and Zucchini Salad
- Caramel Butternut Squash and Apple Holiday Squares
- A Weekend Road Trip to Banff
- Lobster and Green Pepper-stuffed Mushroom Caps
- Swerve Calgary – Behind The Line: Chef Recipes Highlights For The Fall
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States