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I posted some photos of biscuits over on Instagram last week and everyone (understandably) lost their minds, including me – I do love a good biscuit, particularly one loaded with grated cheddar or cheese ends, and especially when that biscuit is used to bookend eggs and cheese or fried chicken or pulled pork. Pulled pork seems like a big production, but it’s really not – and in fact, like most braised dishes, requires far less actual work than a lot of other dinners out there. If you have a) a slow cooker, or b) plans to be around the house for a few hours, you can pop a pork shoulder in and let time + heat do all the work.

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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

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It’s no secret I’m a bread fan. I love all of it – some more than others. Toast (in all its forms) is perhaps the world’s most perfect food. Toast and jam. Cheese toast. Raisin toast. Peanut butter toast. Yes, even avocado. I’ve been a fan of COBS Bread since spending a few years out in Vancouver – their Apricot Delight Log makes some of my favourite toast of all time, with an impressive quantity of dried apricots, raisins and currants rarely seen in bakery bread. out supporting the hungry in our community all the time. Each time I’ve made sandwiches at the Drop-in Centre, a large quantity of bread has been donated by COBS. The Leftovers Foundation is always collecting donations from COBS. This weekend is COBS’ annual Breakfast Club of Canada fundraiser – from Friday September 15th – Sunday the 17th, $1 from every loaf of bread sold will be donated to the Breakfast Club of Canada. A dollar provides breakfast for aContinue reading

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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

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It’s hard not to get drawn into the Mexican food love-in happening all over the internet this week – the power of suggestion is strong with me and all things edible, and so my mind started to wander down south and I pulled a stack of corn tortillas out of the freezer and went to the store to squeeze some avocados. What I love about black bean tacos: I almost always have a can of black beans, which cost about a dollar, and which need minimal dressing up (chili powder, cumin, red onion, cilantro, lime, no particular measure) before being mashed, as-is, with a potato masher or fork. Feta or queso fresco or whatever kind of cheese you have or love acts as a deliciously melty, salty glue to hold the crunchy pockets together, which cook in less time than a grilled cheese sandwich. They’re far more stable than the yellow boxed kit version, reminiscent of both pizza pockets and hand pies, and if youContinue reading

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Just when I think I’ve tried everything (not really, but some days are more uninspiring than others) something comes along that is so much better than the sum of its familiar parts. Had I flipped past a recipe for bacon and tomato jam I would have certainly done a double take, but I’m not sure this would have jumped off the page and grabbed me – but when Shauna came to visit in Tofino and brought a copy of their latest book, she looked me straight in the eye as she handed it to me and said, “try the bacon and tomato jam.” It seemed at first as if she was speaking in code, like I was meant to read more into her message. I wasn’t. She just meant to make it clear that I should make the damn jam. And so I did. This is not jam in the typical sense of the word – it’s sweet on account of the roasted tomatoes andContinue reading

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I just got back from a quick (36 hour) jaunt to Vancouver that included the opening of Whitecap‘s hip new office in Gastown (around the corner from Meat & Bread! And Revolver!), breakfast with one of my favourite people at the new Forage in the Listel, lunch on the steps of the VAG with one of my favourite food bloggers, and dinner at YEW in the Four Seasons (it was also Dine Out Vancouver) with Ned (whom some of you may know I did a few seasons of a not-on-Food-Network cooking show years ago). Which all sounds very glamorous now that I type it out here, and I suppose it kind of was, except that I’m really not all that glamorous, even when thrust into a swanky hotel. (I hope that didn’t come across as a humblebrag, but people have been asking what I was up to in Vancouver, and that was what I was up to… that and buying far too much coffee andContinue reading

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The boys, anyway. I left at 3:30 to teach a class in Red Deer with Erin, and didn’t get home until well past midnight. (It’s pushing 1 now, and I have to be up at 5:30 to go to the Eyeopener tailgate party at CBC. I have the sausage and beer, so they can’t really start without me.) W is on a pizza kick, and I didn’t want to make it too easy for them to order one (or more likely two) in my absence. These are like pizza pockets if they had pizza pockets in Europe, which I’m sure they do. (Not really calzone; more compact and less stuffed.) I thawed a wad of pizza dough and baggie of roasted peppers (they freeze beautifully if you buy a bunch to roast while they’re in season and cheap, or if you visit Vancouver and buy a suitcasefull for 65 cents a pound and just wear all your clothes at once when you come back on the plane) andContinue reading

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