, , ,

Hey, hi! So I’m in the middle of the craziness that is the Calgary Stampede, and have 8 shows down on the grounds this week – partly because I’ve been asked to do cooking demos for Bush’s Beans, sponsors of the Kitchen Theatre for the past 5 years. As you know, I’m a bean enthusiast, and always happy for an excuse to cook with them – and this time, I challenged myself to come up with something unique using their small pull-tab cans of baked beans, which are being handed out at the kitchen and at pancake breakfasts across the city. I do love baking with beans, and canned varieties make a particularly smooth puree, so I started experimenting with muffins and came up with these. I pureed the whole batter in the blender (or food processor), so you only have to clean one “bowl”, and can pour the batter right into your muffin cups. And because the beans themselves have some fibre and starchyContinue reading

11
Share
, ,

Crêpes are, truly, one of my favourite things to eat – and to me they taste like summer, perhaps because we always make them on mornings when everyone is around and on holiday, or perhaps because they’re best with berries and other seasonal fruit. (Honestly, my favourite way to eat a crêpe is still to spread it with butter, sprinkle with brown sugar and cinnamon, add a squeeze of lemon if there’s one around, roll it up and eat it standing at the stove while I make more crêpes.) This year I’m doing a series with the Egg Farmers of Canada, making video tutorials that suit the seasons, and this is what I chose for the summer. Crêpes are a fun thing to get the kids into making too – once you have the method down pat, it’s a skill you’ll keep forever. And you make plenty of friends and admirers when you know how to make a batch of crêpes.

2
Share

At my dad’s birthday last year, we made an entire menu of Indian curries – his favourite. But when I volunteered to make the naan, my mom insisted on ordering some to pick up from a local restaurant. It’s ok, I told her – I can make pretty good naan from scratch! But she insisted, and someone wound up stuck in traffic driving to and from the restaurant, and we wound up with cold, no longer fresh from the oven naan with which to scoop up our curries. A few months later she was over when I had a stack of naan on the kitchen counter. She tore into a piece and asked where I got it. “You made this?!” she asked, incredulous. We really could have had some of yours! Of course there’s no beating a batch of naan that has just been cooked in a tandoor oven, which is tall and cylindrical and reaches temperatures of about 800F, much like a pizza oven.Continue reading

7
Share
,

This! Is what Easter weekend is all about. Sweet breakfast breads (waffles! crêpes! cinnamon buns! babka!) and trying to outsmart the nephews (who are smaller, bendier and wilier than I) for Mini Eggs. I gave cinnamon babka a go early – I’ve wanted to try it for awhile, and figured chocolate babka on top of the Easter hunt may be a bit over the top. Truth: cinnamon is not a lesser babka. Also! I had a jar of Rosen’s Cinnamon Bun Spread on my shelf, and it suddenly seemed as if it was made for babka. It was – if you can get your hands on a jar, a small one was perfect for two babkas, and I warmed it for no more than 10 seconds in the microwave first just to give it added spreadability. Otherwise, mix brown sugar, butter and cinnamon, and a bit of honey or maple syrup for added stickiness. Really, I just wanted to make another babka so I couldContinue reading

15
Share
,

Earlier in December I met Ester, my new 93 year old Danish friend who showed me how to make Æbleskiver. Or rather brought out her cast iron pan and recipe and watched as I made it, offering tips and encouragement and told stories as I folded the whipped egg white into buttermilk batter and turned the dough balls in the pan as they puffed and turned golden. I kind of grew up with Æbleskiver – my best friend Sue’s mom would make them sometimes when we had sleepovers at her house in our teenage years, and I’ve been on the hunt for an Æbleskiver pan ever since. Pierre found one for me at a second hand store in BC around the same time I was making them with Ester, and so yay – I am now officially a person who makes Æbleskiver on weekend mornings. Particularly after sleepovers. If you’re not familiar with Æbleskiver, they’re most often described as pancake balls, often spiked with cardamomContinue reading

49
Share
,

Full disclosure: I’ve never really been a bread pudding fan. I want to love it, but haven’t really – until I tried this one, the version I made with Elizabeth Baird when pitch-hitting for Emily Richards one weekend at Christmas in November. Partly it’s due to the bread that was the starting point – a divinely light, buttery panettone baked by a company in Edmonton that’s nothing like the heavy, dense loaves shipped from Italy with a year-long shelf life. You don’t need to seek out this particular loaf – a mish-mash of raisin bread, fruited holiday bread and even croissants or cinnamon buns would work well here. And the finished pudding would be delicious for a holiday brunch or even dessert – they upped their bread pudding game with a crazy simple marmalade sauce you whisk together in about three minutes and pour overtop – spiked with brandy or Grand Marnier, if you like. This is easy to cover up and take with youContinue reading

36
Share

Yeah, I like to bake during the holidays. And every year I make stollen. It’s a dense, sweet German fruited bread, yeast-risen although some refer to it as a cake. The best thing about it is ease of shaping – you pat the dough into a rough oval, fold it over itself (and a log of marzipan, if you like), brush with a little beaten egg for a glossy sheen, and bake it until it’s deep golden. Then you get to shower it with icing sugar from a shaker or through a sieve, which is one of my favourite things. And no matter how wonky you think you’ve made it, it always comes out looking (and smelling) awesome. Use any kind of dried fruit, but make sure it’s moist, or it will suck the moisture out of the dough—if your raisins are like little dried-out pebbles, cover them with hot water, tea or even booze and let them sit until they plump up a bit,Continue reading

27
Share
,

Blog Flog: This post was sponsored by Alberta Wheat. Thanks for growing delicious things, and supporting this space! So I’ve seen these twisted Scandinavian cinnamon rolls in pictures over the years, and have always been fascinated with them – they’re like genteel cinnamon buns, not as gooey and unwieldy (not that there’s anything wrong with that), and are irresistibly pretty, like elaborately twisted knots. They’re called kanelbullar, or sometimes kardemummabullar if they’re spiked with cardamom (which they should be). Since the best part about the holidays is the baking, I figured now was the time to give them a go. I’ve already made them twice in a week, and have plans to stack some of the filled, flat pieces of dough in the freezer to pull out, twist and bake on Christmas morning. People have been asking for weeks if I’ve finished my holiday baking yet, as if it’s a project that needs to be neatly done and tucked away well in advance of Christmas.Continue reading

33
Share

Our across-the-street neighbours moved away a few years ago. They were fun to hang out with on our front step, our collective little kids playing on the sidewalk. They were good eaters, and toward the end of one summer shared the recipe for the soft, sweet buns he told us his Grandma used to make. Homemade dinner rolls made with a recipe procured from someone’s grandma are my favourite. For awhile, I made these with my niece across the street, and she’d bring them to school in her lunches. Homemade buns on the dinner table is about as old-fashioned as it gets, and yet immensely satisfying – this is one of the recipes we included in the new Best of Bridge Sunday Suppers, which hit store shelves a few weeks ago. If you like, you could pay closer attention to how you shape them, forming them into smooth-ish balls, then bake them on a sheet instead of in a tray, spaced apart so that theyContinue reading

15
Share