What’s better than burgers and beer? Well, little burgers … and beer. Enter the beef slider, the little burger that could …. I know they’ve been all the trend for awhile, but there is good reason for it. Firstly, in an ethical and more conscious world, we don’t need to be eating 16 ounces of…
“Ruine Papilles” (American IPA), À La Fût
So, as promised, here’s the second part of the review of the IPA duo from À La Fût – and it really was worthwhile drinking the two back-to-back to compare. The only thing fundamendally different about these beers is that the first was a blonde IPA relying on light malts and this one uses much…
“Ruine Papilles Blonde” (Blonde IPA), À La Fût
With the first skiff snow of the season on the ground providing a definitive layer over the landscape today, winter is indeed close and the IPA season will soon evolve into winter beers. Which means, I’ve got some work to do to do with some of the IPAs still in the house. First on my…
Rum-Kabocha (Pumpkin) Risotto
Risotto is comfort food. Yes, you can make “healthy” versions of it as I did when I developed my Tuscan Kale Risotto earlier this summer. However, risotto is best prepared when it can just be, let its warm, sensuous, snuggling personality reach out, when it can comfort the soul and light a warm fire in…
Harvesting an Identity
Long has the harvest been an important part of my life and long has it been associated with fall, bountiful cornucopias of food, and Thanksgiving. Growing up in the Okanagan Valley, the fall harvest meant picking the last of the fruit and stripping our garden of its remaining plenty before tilling the vegetation back into…
Marinara Sauce … from harvest to scratch
There is making things from scratch … and then there is making them from harvest to jar or, in my case, from seed to jar. And as satisfying as all my preserves have been, there was nothing more satisfying than making my own marinara sauce with the tomatoes I grew myself. While the recipe that…
Green Cherry-Tomato Ketchup
Green ketchup … yes, homemade green ketchup made from the green cherry and pear tomatoes from my garden. So much of life comes from being in the moment and taking chances. When I took the chance to join The Canadian Food Experience Project, I didn’t know what I’d end up writing about let alone what…
Potato Leek Soup — Inside Out
I find it fascinating how our meals change through the course of a year as the things in season change, from the new tender veggies of spring to the hardy, substantial offerings of the fall. Nothing better describes this change in seasons than the emergence of potatoes and leeks … and nothing, if not this,…
Crêpes with Caramelized Bananas (Gluten-Free)
Every week I race the slow but inevitable decline of the bunch of bananas I buy on the weekend. Every week I get two perfect bananas followed by two almost perfectly riper bananas followed by the predictable decline into a culinary argument of “Is this too ripe to eat?” Every week, some end up in…
Sweet Ginger-Garlic Chicken Wings
Ah, the chicken wing. At one time a throw-away piece of chicken, now an exercise in Friday-night indulgence. While I in no way, shape or form claim professional training or knowledge as a cook, I did spend a few years early in my university life as a line-cook in a busy downtown Calgary restaurant: Ed’s…
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