, ,

(I’ve been a tad obsessed with vintage cookbooks lately – especially those from the fifties and sixties, with their overuse of food colouring and vivid food photos. Although there are no frankfurters or gellies here, don’t you think this photo could be circa 1963?) I was on the road for a chunk of last week, talking on TV about local cheese and the myriad of ways it makes people happy during the holidays. Cheese is generally the focal point when people gather at our house at this time of year – almost always melty, and in enormous quantities. I tend to fall back on the usuals – goat cheese with warmed herby, garlicky olive oil, a skillet fondue, baked brie with maple-pecan praline and the omnipresent homemade Raincoast crisps – but among the recipes we made was a butter chicken tart, smothered in Gouda. That’s right.

0
Share
,

Blooms on apple trees are like ripening avocados – notreadyyetnotreadyyetnotreadyyet – BLOOM! One day they explode from their buds, and then the next day the wind picks up or the rain washes all those little white petals away. All over the deck you just finished staining – with sticky, oily $50-a-pail stuff that says right on the label “do not paint if weather is threatening”. But we did anyway, and then we invited some friends over for Prosecco and bourbon lemonade and summery nibbles on said patio, namely this goat cheese with warm garlicky-pepper-herb olive oil that takes approximately one minute to make. And isn’t it pretty? My friend Gwendolyn makes this with her family every Christmas Eve – to her it tastes like Christmas, but to me it tastes like awesome – and perfect for summer when pots of fresh rosemary and thyme are sitting on my windowsill. I like to put a few sprigs in a little jar with some peppercorns and aContinue reading

0
Share

I’m fairly certain that in some previous life I grew up on a farm, with chickens and dairy cows and those wide-trunked, top-heavy trees that flop over fences and into creeks. Or perhaps I just watched too much Little House as a kid. We drove back from Kelowna yesterday, stopping in at D Dutchmen Dairy for our usual vanilla milkshake (like thick, cold cream – made with their own ice cream and a glug of whole milk from the Holsteins out back) and to stock up on dairy products to cram into the car for the last leg home. The sign on the barn said that each Holstein produces 8500 litres of milk per year (plus one calf) – math isn’t my forte, but that calculates to over 160 litres of milk per week, per cow. (Never mind urban chickens – I want to keep a cow in my back yard.) I fantasized for the rest of the drive about what I might do withContinue reading

0
Share
, ,

I feel like I’ve been slingshot (can that be used as a verb?) straight into mid January, and I don’t know about you, but I’m ready for a grilled cheese sandwich. I’ve decided that if I’m going to eat bread, it might as well be truly fantastic – and preferably used to bookend other divine ingredients, bound together by melty cheese. There are few things I love more than a grilled cheese sandwich, but too often everything gets ignored but the cheese. Let’s start with the bread, shall we? This is a roasted garlic oval from ACE Bakery, with sweet, mellow roasted garlic right in the dough. It’s a good size – with enough structural integrity and a crisp crust. I used my friend Jessica’s trick – to mix grated Parmesan cheese into soft butter to spread on the outside of each slice, which creates an extra crunchy, cheesy exterior, maximizing those crispy edges.

0
Share
,

Shortbread and balls are the culinary keywords of the season, no? It’s the morning after (OK, afternoon after) our annual Polyester & Cheese Christmas party, wherein friends wear polyester and bring something cheesy, and our dining room table is so weighed down with cheese by the end of the night (as are we) that the next morning all you can do is come downstairs in your PJs, make some coffee and keep going. Polyester & Cheese is the official kick-off to the season of nibbling party food leftovers for breakfast, lunch and dinner (if you haven’t had warmed mince tarts for breakfast yet, I highly recommend it) straight through until Boxing Day.

0
Share
, ,

It’s about time for our mac & cheese of the month, isn’t it? I’m away this weekend, in Toronto and then Hockley, at the very first Food Bloggers of Canada conference, and so in my absence I left some frozen meatballs and a casserole for the boys (which I fully expect to find in the fridge on Sunday), and I’m leaving this mac and cheese for you. My sister texted it to me, having seen it on Food52… she knows there’s a good chance that if she texts me something, it will show up on the dinner table. (See: Shakshuka.) She always comes up with good finds – I should have her curate DwJ on the side. The genius of this particular mac & cheese, besides the fact that there’s no cheese sauce to make, is that it’s baked on a rimmed baking sheet (read: all surface area), making it all crunchy top, no soft innards. If you’re all about the cheesy, crispy bits, you’llContinue reading

0
Share
, ,

There hasn’t been much cooking going on this week – much of the past 10 days has been divvied between visits at two separate hospitals, driving between said hospitals, and queuing at their parkade exits. (Everyone is fine! Or will be. Don’t worry.) What I was supposed to be doing for the past 10 days was finishing up a book manuscript that’s due in Two! Weeks! Fortunately there has been enough to distract me from almost certain panic. One silver lining: I’ve been using up all those containers of frozen this and that, most of it unlabeled, that I’ve squirreled away in the freezer. The other day I actually found, without effort, enough space to put a loaf of bread in the freezer, which around here constitutes a small miracle. Some nights it has been a game of dinnertime Russian roulette, we’ve hit a couple drive thrus, and one day, having been present for the arrival of extra cheesy hospital food mac & cheese atContinue reading

0
Share
, , ,

I apologize in advance for the photos, which don’t do justice to the deliciousness of this M & C. Thankfully, the winter solstice is coming, and then we’ll start to see more daylight after 4pm. So this mac & cheese. It came from a book I’ve had by my bedside for months, that I finally picked up the other night and read a story out of. It’s a compilation of the best food writing of 2006 (probably the year I put it beside my bed), and the story I read on this particular night was written by Julia Moskin for the New York Times. (I have to say – I like her photo better. More cheese?) The difference between this particular recipe and the bazillion of other macaroni and cheeses out there: you blend up the cheese and milk and then bake it with raw macaroni, rather than boil the noodles and mix up a white sauce with loads of grated cheese in it, whichContinue reading

0
Share