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!
Nutella Hazelnut Spread
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!
Chefs take home the gold medal in FOOD!
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)
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
Home Sweet Home
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!
Bon Appétit Magazine: May Cover Recipe
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
Interview – Carolyn Hemming (Quinoa 365: The Everyday Superfood)
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.
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.
Bon Appétit Magazine: April Cover Recipe
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
Bon Appétit Magazine: March Cover Recipe
Eggplant Parmesan Rolls with Swiss Chard & Fresh Mint
RATING: 4.5 out of 5
Initial Thoughts:
Hmmm…interesting.
The girls are going to hate this dish.
Mr. Spock is going to hate this dish.
Hmmmm…interesting.
The Test:
Now you may have noticed that I have been a tad lagging behind with the cover recipes. In fact, I avoided collecting my mail for several weeks because I didn’t want to be faced with April’s issue while I had still not completed February or March. But I’m playing a pretty good game of catch up, and am proud to say that with this cover recipe I am only behind by one!
I made this dish on a Meatless Monday, and I have to be honest and say that my expectations were low. Very low. First of all: eggplant? We’re not averse, but a whole dish based on this ingredient was cause for concern. And as if that weren’t enough to make me procrastinate, it was a light recipe. Yay. In my mind this was going to be an overpoweringly eggplant flavoured dish with no taste. Awesome. But nonetheless I sighed (heavily), rolled up my sleeves and got to work.
The recipe itself is not difficult, but it definitely takes some time to drain the eggplant for an hour before broiling and stuffing each slice. The good thing was that I made this dish ahead of time while the kids were out in the backyard (thank goodness for sunshine!) and then simply popped it in the oven for an hour and voila.
The Results:
Contrary to my low expectations, this dish turned out GREAT! It was so tasty that both Mr. Spock and I agreed we’d make it again. The flavours were all there, and I loved how the eggplant ended up almost as a type of pasta substitute (great for people with gluten sensitivities). Even the mint was a nice touch, although next time I would try replacing it with basil instead. We will definitely be making this recipe again – it’s a keeper!
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
Easter Treats
When I think back to the excitement I felt as a child when taking inventory of my Easter basket, there are three specific candies I remember most fondly: Peeps, Cadbury Mini Eggs, and Cadbury Cream Eggs. So when out shopping for basket goodies for my own kids, I turned instinctively to my old favourites. What is it about these Easter treats that evoke such nostalgia? To be honest, as an adult I find them overly sweet and always give up consumption after just a few bites. Nonetheless, each year I still go out and purchase them again and again. Am I alone in this sweet cycle? What are your favourite Easter treats?
Peeps
Just Google “Peeps” and you’ll see the extreme popularity these fluffy marshmallow critters enjoy. There are entire websitededicated to recipes, facts and myths, even exclusive Peep forums. While Peeps originally came only in the familiar shape of the yellow chick, now these candies are available year round in all sorts of holiday-themed forms, colours, and flavours. Invented by Rodda Candy in the early 1900s, each chick was individually made by hand as candy makers squeezed each Peep out of a pastry tube before painting on the eyes. Mass production of the marshmallow treats began in 1953 after the company was bought out by Just Born.
Enjoy Peeps in a steaming cup of hot chocolate!
Fun Facts:
- Last Easter more than 700 million marshmallow Peeps were consumed throughout the United States.
- Favourite ways to consume Peeps: eating them stale, microwaving, freezing, roasting, and using as a pizza topper.
- Peeps have been the number one non-chocolate Easter candy in the US for more than a decade.
- Originally it took 27 hours to make a batch of Peeps. Today it takes six minutes.
- Each Peep contains 32 calories and 0 grams of fat.
Cadbury Mini Eggs
Cadbury’s yummy miniature eggs are the ultimate addition to any Easter basket. With their crisp candy coating and silky milk chocolate centre, the only thing up for debate is whether to suck or crunch your way through a bag. Unleashed upon the world by Cadbury in 1989, the Mini Eggs were developed in Canada and have been an Easter favourite for the last 20 years. Originally they were only available during the Easter season, but recently Cadbury introduced “The Other Bunny” who delivers Mini Eggs 365 days of the year. Today, these treats come in different varieties including Mini Eggs Dark, Mini Eggs Micro, and Mini Eggs Popping (crunchy shells that pop and crackle in your mouth).
Cadbury Mini Egg Cupcakes decorated with marshmallows, sprinkles, heart candies, & coconut
Cadbury Creme Eggs
Even though the first Cadbury Creme Egg was introduced in 1923, the version that we all know and love was not launched until 1971. It has since become an Easter icon worldwide, with over 300 million Cadbury Creme Eggs being produced each year. These goo-filled treats are manufactured by pouring liquid chocolate into egg shaped moulds, which are then filled with the ‘yolk’ (white and yellow fondant).
Fun Facts:
- In the UK, Cadbury Creme Eggs are the most popular selling chocolate between January and Easter.
- If you ever find yourself in Bournville (England), you can hitch a ride in the official Cadbury Creme Egg car – an oval vehicle that frequently makes trips round the village.
- The famous “Clucking Bunny” ad campaign was first launched in 1982, and still remains the most recognized and beloved confectionery advertising personality.
- According to a Cadbury survey:
53% of people bite off the top, lick out the cream, then eat the chocolate
20% just bite straight through
6% use their finger to scoop out the cream
What better way to enjoy a Cadbury Creme Egg than in the form of a martini. Be sure to check out my recipe for this sweet Easter treat! Click here for more.
HAPPY EASTER!
Bon Appétit Magazine: February Cover Recipe
Grilled Cheese & Short Rib Sandwich with Caramelized Onions
RATING: 4.5 out of 5
Initial Thoughts: Wow. Grilled Cheese & Short Rib Sandwich? Obviously Mr. Spock is in cahoots with Barbra Fairchild (Editor-in-Chief) because this is his kind of meal!
The Test: I can honestly say that this is the most involved grilled cheese sandwich I have ever made. The recipe is time consuming, either resulting in an all day cooking extravaganza or a two-day kitchen affair. We opted for the latter route, and decided to stretch the short ribs into more than one meal (as the recipe suggests). Searing and braising the beef was straightforward, with most of the work being done by the oven as it slowly simmers away for hours until all that’s left is a pot of tender yumminess. The caramelized onions also came together easily, and it was great to be able to make them ahead of time.
The Results: The first night we enjoyed the short ribs simply served with a green salad. The meat was incredibly tender and practically melted in your mouth. Initially I was afraid the beef would be overpowered by the sauce which basically consisted of a splash of beef stock and a whole lotta vino and Sherry, but it held its flavour beautifully and ended up being some of the most delicious pot roast I’ve had to date.
The next night was grilled cheese night and we were all a little excited! When I first saw the February cover I was concerned the sandwich would be little ‘much’, but this was not the case. In no way did it feel overindulgent. Instead, we found it to be a very tasty sandwich whose flavours all paired nicely making it a well rounded dish. Mr. Spock and I would have preferred to have the pickled caramelized onions a little more on the tangy side, as we found them rather bland. With more punch they would have given the sandwich a nice sharp contrast which was definitely missing. The peppery taste of the arugula was a great addition, and imparted a welcome crispness.
For a copy of February’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
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