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I love a good burger. It may be my desert island food, in no small part because there are so many different ways to make one, so it’s impossible to get bored. Which is a good thing, because as I’m now the parent of a 13 year old six foot tall eating machine who requests burgers and/or pizza for dinner every night by placing (begging) his order the night before, I’ve been coming up with variations on the most obvious burger formula. So when the Turkey Farmers of Canada asked if I’d come up with a recipe using Canadian turkey, it was an easy (and delicious) challenge, and of course I like to support our Canadian farmers whenever I can.

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You guys, I adore baked Alaska, and I’m not sure why it’s not made more often, so I am here to take any scariness out of the process. It’s one of the most fun, and most delicious, and most celebratory – not only because you get to torch it, which is perhaps the most satisfying culinary endeavour there is, but because it has just the right ratio of ice cream to cake (at least double), is topped with Italian meringue, and you can do just about anything you want with it, flavour-wise. I’ve happily shared a couple wedges at restaurants this week, which reminded me that it really isn’t that tricky to make at home, and is what one might in magazine and internet lingo be described as a show-stopper. (But… who wants to stop a show??) Just imagine, if you will, this baked Alaska with sparklers stuck all over it for a birthday. It looks stunning, and yet there’s no pressure to decorate aContinue reading

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I’m all set. Well, mostly. I have to start this post with a huge thank-you to Virtual Vino, a small Calgary company that operates out of Rocky Mountain Wine, Spirits & Beer, which is next door to Long & McQuade, so I’m always poking around while Mike shops for drum skins. I ordered and picked up all this wine last week, after discovering last year that doing so made December far easier, and saved a ton of time and money. But what I really appreciate is that they’re familiar with what I do, and they reached out and asked if I could help spread the word about they do by doing more of what I do—coming up with some holiday food ideas to share with you guys-and they would sponsor it. Because what I do it fits so well with what they do – curate good wines and package them up in fun six-packs you can peruse online, order at an amazing discount (the kindContinue reading

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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

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I’m not sure where August went, but apparently school is back in. Suddenly it’s dark at 8 o’clock, and I’ve put on my wooly socks and hoodie – although I’m strongly resisting turning the furnace back on. And so we’re shifting gears back to rushed mornings, packed lunches and dinner at a more regular hour than it has been over the summer. But because W turned 13 in August (!!) and is now as tall as me, he’s hungry all the time! Fortunately he can cook, but isn’t always inclined to do so. He can turn out a decent omelet and over-easy egg – his go-to meals or snacks when he wants to cook something himself, but as part of the year-long video series I’ve been doing with the EggcentricTV and the Egg Farmers of Canada, we decided to make frittatas in a jar, in part as a way to deal with the leftovers that always seem to be taking up space in the fridge.Continue reading

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Those little watermelons you see everywhere in grocery stores this time of year? Turns out they make the perfect vehicle for fancy patio drinks for one. I watched Alton Brown juice a whole watermelon with a hand-held immersion blender, and the next time I saw a stack of mini watermelons I envisioned a coconut or pineapple-style cocktail, only it’s far easier to access the innards of a watermelon, and being 94% water, it blitzes up into juice in a few minutes. So we gave it a try at Camp Hoo-ha this weekend, and it worked beautifully – we made watermelon-mint mojitos with rum and fresh mint, although you could do margaritas or really any other cocktail you can dream up. I made them again in a segment on BT Calgary on Monday, along with a snacky kind of patio nibble made up of cubed watermelon, olives and feta in a smear of garlicky yogurt.

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Crêpes are, truly, one of my favourite things to eat – and to me they taste like summer, perhaps because we always make them on mornings when everyone is around and on holiday, or perhaps because they’re best with berries and other seasonal fruit. (Honestly, my favourite way to eat a crêpe is still to spread it with butter, sprinkle with brown sugar and cinnamon, add a squeeze of lemon if there’s one around, roll it up and eat it standing at the stove while I make more crêpes.) This year I’m doing a series with the Egg Farmers of Canada, making video tutorials that suit the seasons, and this is what I chose for the summer. Crêpes are a fun thing to get the kids into making too – once you have the method down pat, it’s a skill you’ll keep forever. And you make plenty of friends and admirers when you know how to make a batch of crêpes.

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At my dad’s birthday last year, we made an entire menu of Indian curries – his favourite. But when I volunteered to make the naan, my mom insisted on ordering some to pick up from a local restaurant. It’s ok, I told her – I can make pretty good naan from scratch! But she insisted, and someone wound up stuck in traffic driving to and from the restaurant, and we wound up with cold, no longer fresh from the oven naan with which to scoop up our curries. A few months later she was over when I had a stack of naan on the kitchen counter. She tore into a piece and asked where I got it. “You made this?!” she asked, incredulous. We really could have had some of yours! Of course there’s no beating a batch of naan that has just been cooked in a tandoor oven, which is tall and cylindrical and reaches temperatures of about 800F, much like a pizza oven.Continue reading

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Hey, who loves cheese puffs? I’ve partnered up again with the Egg Farmers of Canada to make a video tutorial on how to make cheesy, eggy gougères for their EggcentricTV app, as part of their new spring recipe collection. Gougères are light, airy puffs traditionally made with gruyère, but I find aged Gouda a pretty amazing alternate. Gougères are fantastic for spring get-togethers – they’re great for nibbling any time of the year, particularly when there’s wine involved, but seem particularly well-suited to spring gatherings, and just as fitting for brunch as cocktails on the patio, if you’re lucky enough to be rid of the snow. If not, mix up a batch of these, open a bottle of wine and hunker down.

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