I love driving to the mountains. Especially when the temperatures finally reach the twenties and everything starts to turn green again, and particularly when I’m heading there for the kick-off party for Canmore Uncorked – truly one of the best food festivals I’ve ever been to. We most often pass through Canmore en route to Banff or the Mt Engadine Lodge, often stopping for coffee and pastries at Le Fournil, but rarely is Canmore the destination. I was invited to come judge the kick-off party for Canmore Uncorked Food & Drink Festival yesterday, and spent the night so I could poke around town a bit more. Truly, Canmore Uncorked is one of the best food festivals I’ve been to – a celebration that includes over 30 locally owned restaurants and some pretty fab unique dining experiences. The opening bash had four teams of chefs, led by Neil McCue of Whitehall, Bill Alexander of Grey Eagle Resort, Anthony Rabot of Market Bistro and Trevor Whitehead ofContinue 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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As you may have noticed, I’m a fan of the scone. I’m also a fan of apples, and pie, and sweet-but-not-too-sweet carby things to nibble with coffee, and warming up the house from the kitchen out. Enter the apple pie scone – an amalgamation of all of the above. A slab scone is simply biscuit or scone dough – you could use whatever formula you like – for this recipe I’ve used this dough and this dough and both work just fine – and rather than roll or pat it an inch thick to cut, you roll it into a 10-inch square. In the past I’ve filled slab scones with jam and other preserves – there is potential to get creative here – but this time I tossed some apples with sugar and cinnamon, as you would if you were making pie, and loaded those in a strip down the middle instead.

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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

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I love homemade doughnuts, but don’t often make them. And when I think about it, when I do make them it’s the small pieces I end up picking at and nibbling – the holes and the scraps, with interesting shapes and lots of craggy edges and crispy bits. Which is why I’ve decided that for the aforementioned reasons, and the fact that the vast majority of the population does not own a doughnut cutter, fritters are the way to go. In fact, fritters are a quick alternative to muffins, quickbreads and all manner of breakfast baking; the batter takes a few minutes to mix up, and there’s no need to preheat the oven – the fritters themselves cook in just a few minutes, not 20 or 30. I can justify most morning baked (and fried) goods. Making them saves time! When most of us think of fritters, we default to those sticky, bigger-than-doughnuts apple ones you see at coffee shops, or the corn fritters thatContinue reading

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Confession: I do not own a fondue pot. And yet there are few things better than a bunch of friends sharing a pot of gooey cheese. When people ask about my favourite food, my answer – not that I could possibly choose one thing – it would depend on the day and my mood/location/appetite and the occasion and season – is inevitably something that contains some form of melted cheese. (Most of the time.) It’s the sort of thing that elicits the most enthusiastic response when presented to a room full of people. And what’s easier to serve with beer and wine? It’s so universally loved, our annual Christmas party has a cheese theme – in no small part because I love having miscellaneous ends to nibble and turn into baked dips and mac and cheese all winter long. It’s a dream, of course, when someone requests that I take some Quebec cheeses for a spin, and ships me a box. We celebrated its arrivalContinue reading

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Is it weird that I get more excited about winter salads than the summer ones? I love hardy salads that give my jaw a workout. (At least part of me is working out, right?) Every winter I vow to keep a grainy, beany salad in my fridge to prevent myself from living on bagels and raisin toast (a hazard/benefit of having my office in the spare bedroom), and in fact, these kinds of salads actually improve after a few days in the fridge. Also- feeling virtuous over lunch is enough to keep me feeling more or less on the ball during the afternoon, sometimes propelling me out to do a power walk. Eating healthy things begets eating healthy things (and doing healthy things). I even organized my office this weekend, which was a monumental task. I blame the salads. I love adding chopped apples to salads – not only are they always around, they add sweetness, tartness and crunch to just about any salad, fromContinue reading

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It’s said that there are cooks and there are bakers. I consider myself both, but do tend to dive into dough when I’m happy/sad/stressed or otherwise in need of comfort – or when others are. The thing about baking is that you don’t do it out of necessity (as getting dinner on the table) and for the most part you don’t do it for yourself – baking is always about sharing. Pies seem to dig even deeper into our collective histories – pies of all sorts are associated with the comforts of home, of casual celebrations and being together. You only make pies for people you really love. I mean to make pies more often than I do, and I say this as someone comfortable with the thought of making pastry from scratch – the prospect of making something like an apple pie from just butter-sugar-flour-apples can be daunting – but you can do this. I always have apples on my countertop, and make aContinue reading

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Pulses! You know I’m a fan. (Did you know I wrote a book on the subject?) If you’re not familiar with the term, it refers to the edible dried seed of legumes, like dry peas, beans, chickpeas and lentils. Pulses are quite possibly the world’s perfect food – high in fibre and protein, low in fat, inexpensive, versatile, easy to store, and good for the environment – as they grow, pulses fix the nitrogen in the soil, reducing the need for fertilizer in crop rotations. And they can be found in virtually every cuisine in the world – a pulse is as fitting in a bowl of Cacio e Pepe in Italy as in an Indian chana masala or daal, or a can of British baked beans. And they’re a huge Canadian crop – 65% of the world’s lentils come from Canada, mainly Saskatchewan – which makes me love them even more. Today is the second annual Global Pulse Day, a global event to celebrateContinue reading

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