Interview – Jeanelle Mitchell (For the Love of Salad)

July 26, 2010

Wooden Spoon

Be sure to check out the latest cookbook review (click here to read more)
In Jeanelle Mitchell’s follow-up to her bestselling For the Love of Soup, we see the cookbook author tackle the world of salad. For the Love of Salad provides numerous ideas and inspirations for creating salads that go well beyond boring boxes of prewashed greens. Watch your salad repertoire come alive with recipes that include pastas, grains, and an assortment of vegetables along with dressings that are compatible with today’s emphasis on lighter and healthier eating.

Born in Grand Falls (New Brunswick), Jeanelle first developed her love for food while working as a flight attendant. Through her travels she quickly realized that food is a universal language, and one that she wanted to speak fluently. Her recipes are influenced from her travels and often include ingredients inspired by other parts of the world.

A couple of months ago I got an opportunity to chat with Jeanelle about her latest cookbook endeavour.

To read my entire interview with Jeanelle Mitchell, click here.

To read my review of For the Love of Salad, click here.


Posted in: Sound Bites – No Comments

Bon Appétit Magazine: June Cover Recipe

July 19, 2010

Grilled Shrimp & Sausage Skewers with Smoky Paprika Glaze

Rating: 4 out of 5 (Spicy! Smokey! Easy!)

Initial Thoughts:
What a tasty looking dish! Can’t wait to fire up the BBQ and give it a try…

The Test:
The folks over at Bon Appétit must have been looking out for me when choosing this cover recipe. We had just moved, our kitchen still needed to be unpacked and we were all sick of take-out. Then I happened to glance at the magazine cover. Immediately I realized our Weber BBQ was on the deck ready and willing. All we required was a quick trip to the grocery store and voila! Not only would we be able to enjoy a homemade meal but I would be able to tick off that month’s Bon Appétit post. Thanks guys!

I literally went to every shop in town looking for andouille sausage but could not find it anywhere. Heeding the recipe’s advice to use a fully cooked smoked sausage, I opted for a delicious kielbasa instead. The kebabs were easy to put together and I loved the fact that you were able to make them ahead of time.

The Results:
My biggest pet peeve with kebabs is when they all taste the same, their flavours melding into an indistinguishable taste of charcoal singed meat and veg. Not the case with this recipe. The kebabs were bursting with exciting flavours that came alive in your mouth! All of the herbs and spices – especially the smoked paprika – gave the dish an exotic edge that was not lost within the flavour of BBQ. I will definitely be making these again this summer.

(For a copy of June’s cover recipe, please click here)


As part of my culinary new years resolutions, I have committed to creating each month’s cover recipe from Bon Appétit Magazine. Inspired by a New York restaurant owner who has been making the magazine’s cover recipes each month for the last 25 years, I decided to attempt to do the same while blogging about my monthly experiences along the way.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Bon Appétit and get cooking. Be sure to send your comments and photos toinfo@cookthatbook.com.

Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle—cooking, dining, travel, entertaining, shopping and design. For more information please visit www.bonappetit.com

Posted in: Bon Appétit Cover Recipes – 1 Comment

In Search of Chai Latte

July 15, 2010

Check out my recent article on chai latte:

The Source Newspaper (Chai Latte)

Click here if you would like to try making your own chai latte…my recipe is killer!

Posted in: The Source Newspaper – No Comments

The Source Newspaper

July 11, 2010

When I first started this blog back in October of last year, I dreamed about my online efforts one day leading to my own food column. Well that day has arrived! I am incredibly excited to announce that I have joined The Source Newspaper team and will be writing a weekly food column highlighting standout food in and around my neighbourhood. I have included a copy of the first column and look forward to tasting some outstanding food over the next several months. What can I say? It’s a tough job but someone’s got to do it!

The Source Newspaper Introduction

The Souce Newspaper (July 6 2010)

Posted in: The Source Newspaper – 4 Comments

Nutella Hazelnut Spread

July 4, 2010

My family and I were living in the UK when I had my first taste of Nutella. Instantly I was hooked, my taste buds nearly quivering with adoration for this chocolaty hazelnut spread. To my younger self the idea that kids all over the world enjoyed this treat on toast for breakfast seemed too good to be true! And it was too good to be true – at least in my household where Nutella was only permitted occasionally. My favourite method of consumption? Spreading as much Nutella as possible onto an arrowroot cookie. Good times!

Created in the 1940’s by Italian pastry maker Pietro Ferrero, the famous hazelnut and cocoa spread was originally known as pasta gianduja (“pasta” means paste, while “gianduja” is the name of a local Italian carnival character from Piedmont). Originally the Nutella product came in the shape of a loaf, wrapped in tinfoil. Due to limited availability of cocoa during World War II rationing, hazelnuts were initially used in the spread as a means of supplementing chocolate. The flavour combination quickly became popular with the masses, and was usually enjoyed spread between two slices of bread.

Many Italians consider Nutella to be more than a delicious snack; it has become a cultural icon. In light of their passion it is not surprising that a recent initiative aimed at fighting obesity and promoting healthier eating habits has been met with significant resistance. In June 2010, The European Union (EU) Parliament approved a draft measure that requires fat, salt and sugar contents to be clearly labelled on all processed foods. Restrictions on advertising such foods are also being considered. While this initiative is meant to help consumers make more informed choices, a Hands off Nutella committee has been created in response to what the cabinet minister for EU affairs warns could be “nutritionist fundamentalism”.

The legislation still requires final approval by the European Union’s executive body, but Nutella fans are not going down without a fight. In the words of a past Nutella ad campaign; “what world would this be without Nutella?” Indeed.

Like the taste of Nutella but not keen on the contents? Try making your own from scratch. Here’s a recipe by Gale Gand (from her book “Brunch”) which I recently made. It is beyond delicious. And at the risk of being the subject of hate mail from Nutella fanatics – I think it is even better than the original!

Posted in: The Back Burner – 1 Comment

Chefs take home the gold medal in FOOD!

June 23, 2010

It has been nearly three months since the Winter Olympic and Paralympic Games were held in my hometown of Vancouver. Life after the flame was extinguished has basically returned to normal, although occasionally you will see people sporting our nation’s colours or spot flags hung proudly out front of houses and it is easy to remember the intense national pride and excitement that spanned the country from coast to coast during the Games.

I am an Olympic junkie, but my figure skating past endears the Winter Games closest to my heart. During the two week Olympic broadcast my television remained on virtually the entire time! Our household lived and breathed everything Olympic. Even my four year-old wore red and white everyday along with a maple leaf painted on her face.

Part of my daily Olympic routine included going online and reading posts from a blog created by Bill Pratt and Mike Greer. Bill & Mike’s Whistler Olympic Adventure detailed their cooking experiences for the Whistler Athletes Village. I was riveted! Their mission was to provide the best food and service to the Whistler Olympic and Paralympic workforce, athletes, coaches, and assistants. Led by Canadian superstar chef Michael Smith, Bill and Mike and the rest of their team cooked their way through the Games. As if that didn’t keep them busy enough, they somehow managed to find time to blog about their experiences. Throughout the Games Bill and Mike kept readers entertained and informed with behind the scene stories of their culinary adventure.

I recently had a chance to chat with Mike Greer about his time in Whistler. Click here to read the full interview.


2010 Olympic Taco Team! (6 guys, 4 hours, 1,400 tacos)


The Olympic Taco (yum!)


Whistler Olympic Dining Tent

Potato Leek Soup for 1,000 in the first kettle, and Tomato Olive Sauce in the second kettle

*All photos courtesy of Bill & Mike’s Whistler Olympic Adventure

Posted in: Sound Bites – 1 Comment

Home Sweet Home

June 19, 2010

Hello! Long time no blog (apologies for my absence). Thought I would bring you up to speed on what’s been happening in my life: We just finished moving to a new house! The combined chaos of packing and unpacking boxes plus a delayed internet connection are the reasons behind my online silence. We didn’t move anywhere exotic or overly exciting. In fact, we are only 15 minutes away from our old house. But we did trade this yard…

…for this yard…

But unfortunately that meant trading this kitchen…

…for this kitchen…

Understandably you can see how the foodie inside me was devastated! But the move has given me an opportunity to reflect on kitchen essentials. In particular, I found myself forced to determine what makes a kitchen functional, what are the vital requirements necessary for me to keep my sanity, what items am I willing to give up and what things would need to be pried from my cold dead arms?  I may laugh now, but trying to answer these questions caused a significant amount of stress at the time and even resulted in a marital spat or two between Mr. Spock and myself. Seriously! Having been pre-warned about the numerous fights and quarrels that would arise during the whole moving process, I was quite proud of how my hubby and I worked together in harmony. We were a team! Mutual agreement wherever we turned, solutions decided unanimously every chance we got. But all of that beautiful togetherness ended the day we started organizing the new kitchen. Watch out! Sparks flew, temps rose, harsh words were spoken. It got ugly…real fast.

Bottom line is that the kitchen is the most important element of a home for both Mr. Spock and me. It’s always been the hub of our family life, the place where we spend the most time together. Whether baking cookies with the kids, entertaining friends and family, or testing a new cookbook, the kitchen clocks the most occupancy hours out of any other room in the house. And because we are both such big foodies, we’ve become a little particular (ahem ‘anal’) over the years as to how and where and what is positioned in this revered space.

In the end I am happy to report that Mr. Spock and I managed to overcome our differences and organize the kitchen. Even if it meant rearranging the glassware six times.

What are some of your kitchen essentials? Are there particular gadgets or appliances you absolutely cannot live without? I’d love to hear your thoughts about what makes a kitchen functional!

Posted in: The Back Burner – 4 Comments

Bon Appétit Magazine: May Cover Recipe

May 25, 2010

Fettuccine with Peas, Asparagus, & Pancetta

Rating: 4 out of 5 (super tasty & fresh)

Initial Thoughts:
Seriously?! Another pasta dish so soon? Looks good but fairly unremarkable. Wonder how it will taste…

The Test:
The thing I love about most pasta dishes is the speed with which you can throw together a meal; perfect for those busy weeknights. This recipe is no exception! In fact it was so quick and easy to prepare that I would suggest having all of your ingredients prepped and ready to go beforehand.

The recipe calls for the salted pasta water to be reserved and later added to the dish along with the rest of the ingredients. I completely forgot and tossed the water. D’oh! So in order to maximize flavour I ended up using chicken stock instead, which imparted a nice taste to the pasta. I also omitted the parsley as I didn’t have any on hand and Mr. Spock wouldn’t let me cut some from his Italian parsley plant. According to him, the parsley hadn’t recovered enough from the severe thrashing it received from the tiny yet powerful hands of the kids. He’s still scarred by the herb devastation and as a result has become overprotective of his plants. Fair enough.

The Results:
Underneath the visual ordinariness of the dish on the cover of the magazine lies a knockout recipe! The pasta was light, fresh, and delicious. The asparagus cooked up perfectly (I was afraid it would be undercooked and tough) and the lemon zest brought this dish alive with a subtle tartness that paired well with the parmesan cheese and salty pancetta. Here’s a snapshot of the conversation that took place the night we ate this pasta:

Mr. Spock: “Wow – this is really good! Needs more pancetta.”
Stay-At-Home-Chef: “Wow – this is really good! Needs parsley.”
Mr. Spock: “Get over it…”
Kids: “More please!”

(For a copy of May’s cover recipe, please click here)

As part of my culinary new years resolutions, I have committed to creating each month’s cover recipe from Bon Appétit Magazine. Inspired by a New York restaurant owner who has been making the magazine’s cover recipes each month for the last 25 years, I decided to attempt to do the same while blogging about my monthly experiences along the way.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Bon Appétit and get cooking. Be sure to send your comments and photos to info@cookthatbook.com.

Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle—cooking, dining, travel, entertaining, shopping and design. For more information please visit www.bonappetit.com

Posted in: Bon Appétit Cover Recipes – 9 Comments

Interview – Carolyn Hemming (Quinoa 365: The Everyday Superfood)

May 13, 2010

Carolyn Hemming and Patricia Green are sisters who share a passion for healthy living. Their commitment to health and wellness led to the publication of their first cookbook, Quinoa 365: The Everyday Superfood, where they explore the nutritional benefits and versatility of cooking with quinoa. Raised in a household that established healthy eating habits at an early age, Carolyn and Patricia continue to follow the path of ‘food as medicine’ laid out by their mother.

Quinoa (pronounced ‘keen wah’) is considered to be one of the world’s healthiest foods. Yet despite its existence for over 5,000 years this seed is only just starting to gain popularity in North America. It takes less time to cook than rice, and keeps in the refrigerator for up to a week.

This book is full of beautiful photographs and easy to follow recipes that are conveniently rated as gluten-free, kid-approved, or vegetarian. You will find quinoa based dishes for special occasions, weekday dinners, breakfast and lunch, dessert, and even baby food! Included is an interesting history of quinoa along with a breakdown of its nutritional benefits.

To read my entire interview with Carolyn Hemming, click here.

To read my review of Quinoa 365: The Everyday Superfood, click here.

Posted in: Sound Bites – 4 Comments

Bon Appétit Magazine: April Cover Recipe

April 30, 2010

Salmon with Sweet Chili Glaze, Sugar Snap Peas & Pea Tendrils

RATING: 3.5 out of 5 (quick & easy but needed more depth)

Initial Thoughts:
Oh yay! I’ve been on the hunt for a new salmon recipe to try, and this dish looks as if spring jumped right onto the plate. So fresh and healthy. And with all of the high-caloric recipes I’ve been testing lately, this will be good for my waistline.

The Test:
‘Ridiculously easy’ is how best to describe this dish. Anyone – regardless of their amount of experience in a kitchen – will be able to make this recipe and have it turn out beautifully. And the best part? It plates up like a fancy restaurant, so if you are wanting to impression someone in your life with your culinary abilities this is the way to go about doing so.

Broiling salmon fillets in the oven is one of my favourite ways to prepare this particular fish, as it tastes great and takes no time to cook. And with this recipe calling for only three ingredients to make up the sauce for the salmon, I found myself able to tidy up the kitchen, fix snacks for the kids, and catch a full episode of “Franklin”, before quickly sautéing the sugar snap pea garnish and sitting everyone down at the dinner table.

My one concern with this recipe was that I was not going to be able to find pea tendrils. The very name of this plant seems to imply ambiguous obscurity, but shows how much I know because low and behold there they were on the shelves of the major grocery store chain. Pea tendrils (or pea sprouts) consist of the young leaves and shoots of the snow pea plant. Many people find them to taste like a fusion of peas and spinach, but I think they hold a nice sharpness more akin to a mild radish.

The Results:
Given the small number of ingredients used in this recipe, I was surprised at how complex the flavours turned out in the end. The salmon was moist and tasty without becoming overpowered by the marinade, with the sweet chili sauce pairing perfectly with the spicy ginger and salty soy sauce. With the addition of the sugar snap peas and pea tendrils, a nice combination of flavours developed with the sesame oil, garlic, and rice wine vinegar from the veggies.

This turned out to be quite a tasty little dish! That being said, I found it somewhat lacking in depth of flavour and can’t help but wonder if it would have been better to marinate the fish for more than 30 minutes (perhaps even overnight?) Mr. Spock didn’t think this dish dethroned our usual salmon recipe, but I would consider making it again simply because of the ease and speed with which it comes together.

(For a copy of one of our family’s favourite salmon recipes, click here)

(For a copy of March’s cover recipe, please click here)

As part of my culinary new years resolutions, I have committed to creating each month’s cover recipe from Bon Appétit Magazine. Inspired by a New York restaurant owner who has been making the magazine’s cover recipes each month for the last 25 years, I decided to attempt to do the same while blogging about my monthly experiences along the way.

NOTE: If any of you would like to follow along with me and join in on the fun, I’d love to compare notes! So pick-up a copy of the latest issue of Bon Appétit and get cooking. Be sure to send your comments and photos to info@cookthatbook.com.

Bon Appétit celebrates the world of great food and the pleasure of sharing it with others. Every issue invites readers into a hands-on experience, engaging them in all aspects of the epicurean lifestyle—cooking, dining, travel, entertaining, shopping and design. For more information please visit www.bonappetit.com


Posted in: Bon Appétit Cover Recipes – 2 Comments
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