Don’t get me wrong, I definitely don’t endorse the regular consumption of potato chips, but everything in moderation is the general mantra in my life, so indulging in a handful of chips once and awhile – while cheering for The Montreal Canadiens, perhaps? – is nothing to be ashamed of.
What is to be ashamed of, however is that awful from-a-soup-packet onion dip that we’ve all been served
so too many times at someone else’s house. So, let’s upgrade the classic chip accompaniment and learn to fall in love with it again, shall we?
A few weeks ago, I received The Kenwood Cooking Chef to play around with in my kitchen. At first glance, it looks like a mixer, which is true, I guess, but the main thing that really intrigued me about the piece of equipment was the fact that it has an induction burner build until the mixing bowl base. If you’re not on the up-and-up with culinary term-age, that means that this mixer can cook as it turns. Pretty nifty!
In addition to its heat capabilities, the top of the machine can also flip up making room to attach a blender and a food processor. I’m pretty sure this thing can fly, but I just haven’t figured out how to make that happen quite yet.
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!
Summer has me craving salad like a mad man. Fresh ingredients from the market, or – better yet – your garden are always screaming to be left raw, sliced up and eaten. Or, maybe they’re screaming because they’re being sliced up…Who knows! Anyway, I made this salad a few weeks ago for my audition for MasterChef Canada. It is with a heavy heart – ok, not so heavy – that I inform you with the news that I did not move on into the top 50 finalists for the show. But, at least you can try the dish that I whipped up for the MasterChef Canada tasting round!
This is my version of summer on a plate, since nothing says ‘Oh my god summer is almost over!’ like a mish-mash of bright colours, right? On a more serious note, it’s salty-sweet vinaigrette would even make a great topped for grilled meats if you’re going to have the barbecue going this weekend!
If this looks a little too fancy to you, that’s alright, don’t get intimidated. Feel free to just toss everything together in a big bowl to make a hot mess of deliciousness. It will taste the same, albeit slightly less sexy than pictured above. Rest assured, it will be tasty either way.
I think I’ve said this before, but I love kale. It tastes good year-round. Whether I’m sautéing it in some butter with garlic, baking it into ‘chips’ – which is one of the most oddly delicious things you’ll ever try, I assure you – or just chopping it up for a salad, the leafy green never lets me down. I wish I could say the same for some of the people I’ve dated. Kidding, kidding…Well, half kidding.
Lately, I’ve also been debating whether or not to have a summer fling with barley. It doesn’t sound quite as cool as kale (obviously), but it’s a great grain that’s easy to cook and awesome in a fresh salad. Cooking it until it’s, more or less, el dente will give it a nice texture and let it hold up against salad dressings without getting mushy like some types of rice.
These little berries are definitely getting more and more traction lately and I am loving it. So, what exactly are they? The tart little guys – comparable in taste to a gooseberry – are defined as a ‘superfruit’ being high in a variety of vitamins and antioxidants making an orange seem, well, kind of lame. What’s that orange? Vitamin C is all you’ve got?
The trees these berries grow on can strive in cold weather and poor soil conditions, so you’ll find them all over the Canadian Prairies. The roots of this particular type of tree are also very strong, which made them ideal for creating shelterbelts on farmland across Saskatchewan. Growing up in Saskatoon, I would often see these trees and had I known back then how interesting the berries were, I might have fallen in love with them a little sooner.
I’ve decided to take part in a monthly series with an array of food bloggers across Canada called The Canadian Food Experience Project, led by the lovely Valerie Lugonja of A Canadian Foodie. The whole idea behind this monthly series is to highlight the fantastic things that make our country’s culinary scene what it is. Something to be proud of.
Sometimes, I just want to eat something hot and filling that takes 10 minutes or less to cook. When I don’t want to resort to something like Kraft Dinner, I always opt for udon noodles. There’s always guaranteed to be some sort of vegetable kicking around in the fridge that I can sautee up with a mix of sauces and spices to make a quick bachelor-style meal for one.
While my stomach was rumbling this past Friday, I threw together this tasty plate of noodles in no time. The sauce here is the real winner, feel free to toss in whatever vegetables you’d like into this. Chicken or shrimp would definitely be a perfect match too!
- Chipotle, Cranberry and Walnut Romesco Sauce
- The Kenwood Cooking Chef and Vodka, Apple and Cranberry Granita
- Swerve Calgary – Behind The Line: Chef Recipe Highlights For The Spring
- Lobster, Red Pepper and Fennel Bisque
- Chopped Canada Mystery Solved: May Recipe Round Up
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States