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…
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…
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…
Maple and Bacon-Smoked Turkey Breast
Here’s an antidote for the boring, bland and dry bird … also known as the turkey breast. When Anne and I decided to have her parents over for a Thanksgiving brunch last weekend, I hummed and hawed over whether to do a small turkey for 4 people in the early day or whether to opt…
Farfalloni with Grilled Chicken and Swiss Chard
My quest to find great ways to use chard that keeps showing up in my CSA shares has continued all summer. It’s produced a few excellent side dishes (see recipes: Chard with Bacon and Cranberries and Chard with Meyer Lemon) and an awesome minestrone soup with prosciutto. However, I wanted to see how far I…
Roasted Rutabaga with Fall Herbs
Ah, the dreaded rutabaga. I suspect it is one of the veggies that people fear — and avoid — if for no other reason than the name itself scares them off. But truly, with the exception of the overly ubiquitous carrot and potato, most other ground veggies, at least in this country, have fallen hugely…
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