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I’ve been loving the charred cabbage dishes I’ve had at restaurants lately (try the charred hakka cabbage at Two Penny, charred cabbage with walnut vinaigrette and manchego at Ten Foot Henry, and the charred cabbage with Mimolette cheese and jalapeño cream at Pigeonhole), and figured it’s about as easy as it gets to make at home. I use thick wedges or inch-thick cross-sections of green cabbage and cook them in oil or ghee in a very hot cast iron skillet until they’re charred on both sides and tender all the way through (cover the pan for a few minutes if you need to, and you could even add a splash of stock or water to create some steam), but you could also drizzle it with oil and roast in a hot oven until tender and charred on the edges.

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What a week, guys. I don’t even know where to start. I started the week with Jamie Oliver in London, then flew back for a midweek dinner party at Rouge, where it was announced that my pals Sue, Elizabeth and I would be the next generation of the Best of Bridge ladies. For those of you who are not Canadian, or Western Canadian, and may not be familiar with BofB, it was a group of Calgary ladies who played bridge together and, back in 1975 on a weekend trip to the cabin, came up with the idea to write and self-publish their own cookbook. Their first hand-lettered, coil-bound book was a hit, and turned into a series – one that fed most families in Western Canada throughout the eighties. I grew up in the same neighbourhood, and was friends with some of their daughters, and have memories of sleepovers at which the Bridge moms would be testing recipes. Everyone in our community used the booksContinue reading

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