Check out my recent article on deep fried pickles. Yup – that’s right. Deep Fried Pickles:
The Source Newspaper (July 27 2010)Past articles are now available online
Monthly Archives: July 2010
In Search Of Deep Fried Pickles
Past articles are now available online
In Search Of Caesar Salad
Check out my recent article on caesar salad:
The Source Newspaper (July 20 2010)
Past articles are now available online
Interview – Jeanelle Mitchell (For the Love of Salad)
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.
Bon Appétit Magazine: June Cover Recipe
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
In Search of Chai Latte
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!
The Source Newspaper
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!
Loading ...