I’ve been at two events in the past two weeks that served plates of this whipped feta topped with roasted beets and dukkah – both were celebrating the launch of the new Calgary Eats cookbook, a collaboration between 40 Calgary restaurants including Ten Foot Henry, whose chef, Steve Smee, contributed this recipe. I have a bowl of roasted beets in my fridge (you can do them in the slow cooker!) and is there a better combo than beets and feta or creamy goat cheese? Wait – how about whipped feta you can drag through with soft flatbread instead of relying on a green salad as delivery vehicle? This is going directly into my regular repertoire.
I could live on potatoes and cheese, I think—or bread and cheese, pasta and cheese… anything and cheese, provided it’s the buttery, meltable kind. So when the folks from Jarlsberg asked if I’d be wiling to come up with another way to use their creamy, nutty cheese, I was more than happy to oblige. This is one of the best parts of my job. Since Jarlsberg is a Swiss style cheese, I thought I’d make a rösti—a substantial potato pancake, crispy on the top and bottom, and in this case stuffed with melty Jarlsberg. If you’re not familiar with it, you may recognize the yellow patterned rind—Jarlsberg came to be in a small Norwegian village called Ås in the fifties, as a group of students conducted experiments using various cheesemaking techniques typically used with Gouda and Emmental. Because it’s so creamy and meltable, it’s fantastic in fondue and mac & cheese, and really anything you’d like to be a bit gooey. It’s fab on aContinue reading
You guys! I’ve been holding out on you. I had the most amazing pimento cheese at a Christmas party last weekend, and although I haven’t had or made it in years, it was like a rebirth into the world of pimento cheese. I had forgotten how much I love its intensely cheesy, mayo-y, briny deliciousness. I immediately requested the recipe from the friend who had brought it, who had found it on the conversation thread of a makeup tutorial YouTube channel she frequents. Ah, the internet. Remember when you got recipes from your neighbours and small collection of cookbooks, or clipped it out of the newspaper? So this particular pimento cheese came from a woman who got it from her southern mother – pimento cheese is a southern thing, not surprisingly from the same era as the cheese ball. At its core, it’s extra-aged cheddar and mayo, with a hit of spice in the form of cayenne or chili flakes. I instantly asked my FacebookContinue reading
Following the unexpected runaway success of a random Facebook post of a sheet pan full of grilled cheese sandwiches – yes, you can simultaneously cook as many as you can fit on a sheet by baking them at 450F for about ten minutes, flipping them halfway through, and they’re perfectly evenly melted and toasty – I decided to do the same with a batch of croque monsieur. It was perfect timing, as Grimm’s is currently doing a holiday campaign in which they ask food writers across Canada to cook with their products, and in return donate $500 worth of Grimm’s Fine Foods products to their charity of choice – so I made these to share in support of Brown Bagging for Calgary’s Kids (BB4CK), an organization that feeds 4,400 kids in Calgary every school day. It seems fitting to share our lunch in exchange for providing so many kids with a lunch they might not otherwise get. The folks at Grimm’s sent us a coupleContinue reading
If you look to social media, you’ll see that food boards are all the rage these days. With the Holiday party season coming up, it’s good to know you don’t have to cook a whole extravagant meal if you don’t want to—you can assemble all sorts of tasty things on a cutting board or platter, or whatever you can scrounge up from around the kitchen. There’s totally no shame in picking up cheese, charcuterie, olives, fancy breads… it’s all about enjoying your own party, right? Our annual Christmas party, as I may have mentioned in the past, has a theme of polyester and cheese – throughout the year, friends text me with photos of garish polyester finds they come across at thrift stores or in boxes in the attic – “I found my polyester and cheese outfit!”. Polyester is encouraged but not required, as people tend to party hop on December weekends, but the one rule is that everyone bring a chunk, wedge or tubContinue reading
One afternoon a few weeks ago, a few friends and I strategized a last-minute get-together by text: Friday night? Allison’s house. Everyone brings a bottle of wine and something for the cheese board. These kinds of spontaneous get-togethers always seem to work out best—there’s no checking of schedules weeks ahead of time, no pressure on any one of us to plan a party and menu. A cheeseboard can be assembled in minutes, and makes any gathering of people seem more official, with a focal point to gather around and nibble from. The best part: everything goes on a cheese board, from nuts to dried fruit. I can pick up a cheese or two at the store en route, or rummage through my pantry and grab a ripe pear, a bag of crackers or cashews, half a jar of olives and the last of the crabapple jelly to contribute. Once everything is piled onto a board, it looks wonderfully appealing—a sort of mini potluck, and noContinue reading
Even though buds are popping out in the back yard as we speak, I’m in a comfort food state of mind – and really, for many of us grilled cheese and tomato soup are about as nostalgic as it gets. I got it in mind awhile ago to take the gooey toasted bread that typically lids a baked French onion soup and apply it to tomato soup using cheddar, and save us all the trouble of dunking our grilled cheese sandwich into our soup. I mean, look at it.
I partnered with Jarlsberg to bring you this cheesy goodness. I’ve seen mention of patty melts here and there, and each time I see one I wonder why it is not number one on my all-time favourite foods list. A mash-up (truly) of grilled cheese and burger – two of my favourite things, yet mysteriously missing from restaurant menus (at least in my vicinity), and not something I’ve clued in on enough to attempt to make of my own accord. I’ve been meaning to rectify that, and Jarlsberg came along and gave me reason to finally jump in. A patty melt, if you’re unfamiliar, is an American thing – I’m not sure of its origins, but won’t bother Wikipedia-ing it because it doesn’t much matter – all that matters is that onions are caramelized, a burger patty is smash-cooked in your skillet afterward, and it’s all piled between two slices of bread (to make it grillable) with plenty of meltable cheese to glue the wholeContinue reading
Peroghies are a prairie staple – these little dumplings have been feeding families affordably for generations, and are the epitome of comfort food around our house. W recently pointed out that most peroghies are more potato than cheese, and nowhere near as cheesy as they could be. I can see his point – unlike other dumplings, peroghies tend to be more starchy and potato-heavy, when in fact the potato should act more as a carrier for other ingredients. I sometimes transform leftover roasted chicken, gravy and potatoes into peroghies, but it’s cheese that goes best with the bacon and onions (which, let’s face it, are the best part), and so I set to making a batch of extra cheesy peroghies using chunks of the Alexis de Portneuf cheeses currently residing in our fridge. The beauty of a peroghy is that you can add just about anything to the filling – it’s a great way to use up the last of the cheese ends. I generallyContinue reading
Cook, cookbook author, writer, eater. Food columnist on CBC radio, contributing food editor for the Globe + Mail. ❤️ feeding people.