, ,

Fava beans are here! They are some of spring’s first arrivals, along with asparagus and fiddleheads, and are well worth seeking out in their fresh state while you can find them. If you’re not familiar with the fava (or faba, or broad) bean, they’re the big, spongy, cartoon-like beans you see in farmers’ markets in the late spring, and they require a little more effort to access their buttery goodness, but are well worth the effort. I kind of like food you have to work at, or can sit around outside and peel + eat.

2
Share
,

I’ve been in rugelach mode all weekend, making batches of sweet versions (dark chocolate-tahini! apricot-pecan! apricot-chocolate! Nutella! pistachio paste! cinnamon-sugar! for a couple virtual cooking classes (these ones were fundraisers for the CBC Calgary Food Bank Drive), and then doing a shortbread Instagram live bake with Amy, she mentioned having made everything bagel rugelach… and thus the seed was planted.

5
Share
,

I’m astounded I haven’t managed to post this recipe yet- it’s been part of my toolbox for years, called into service anytime I have cheese but no carrier, or need something quick and interesting for a snacky board or some such. Once you know how to make this one massive cracker, which is baked and then smashed into pieces, they’re easy to make by memory- 1 1/3 cups flour, 1/3 cup each oil and water. With salt, of course- and any seasonings you like, which makes them super easy to customize. I’ve been into using za’atar and everything bagel spice mix, but you could use finely chopped fresh or dried herbs, or ground nuts, seeds, sharp cheese… they’re a blank slate, really. You roll the dough out very thin on a baking sheet (or the underside of one, if it’s rimmed, so that the edges don’t get in the way), bake the whole thing until it’s golden, then bash into pieces, which is super satisfying,Continue reading

4
Share
, , ,

Who has leftover roasted turkey in their freezer from the holidays? I do. For the past few years, I’ve turned some of those leftovers into cheesy baked buffalo turkey dip, and it generally coincides with a TV event that calls for extra snacks. Of course, baked dips don’t require any particular occasion – Netflix is a totally legit excuse to make a gooey, cheesy dip too. It’s so fantastic—the very best kind of curl-up-on-the-couch food.

6
Share
,

Though I haven’t seen her much over the years, my Belgian aunt is known for her croquettes. She shapes them into short, stubby cigars – a mixture of mashed potatoes and other leftover ingredients that can often be found in the fridge, rolls them in breadcrumbs and fries them in hot oil, which she tests for the right temperature with the handle of her wooden spoon. They’re completely delicious, and the perfect thing to make when you happen to have leftover mashed potatoes and roasted turkey at the same time. (The only time she has made them for me, they were made with mashed potato and roughly or finely chopped turkey.)

9
Share
, ,

I’ve been at two events in the past two weeks that served plates of this whipped feta topped with roasted beets and dukkah – both were celebrating the launch of the new Calgary Eats cookbook, a collaboration between 40 Calgary restaurants including Ten Foot Henry, whose chef, Steve Smee, contributed this recipe. I have a bowl of roasted beets in my fridge (you can do them in the slow cooker!) and is there a better combo than beets and feta or creamy goat cheese? Wait – how about whipped feta you can drag through with soft flatbread instead of relying on a green salad as delivery vehicle? This is going directly into my regular repertoire.

5
Share
,

You guys! I’ve been holding out on you. I had the most amazing pimento cheese at a Christmas party last weekend, and although I haven’t had or made it in years, it was like a rebirth into the world of pimento cheese. I had forgotten how much I love its intensely cheesy, mayo-y, briny deliciousness. I immediately requested the recipe from the friend who had brought it, who had found it on the conversation thread of a makeup tutorial YouTube channel she frequents. Ah, the internet. Remember when you got recipes from your neighbours and small collection of cookbooks, or clipped it out of the newspaper? So this particular pimento cheese came from a woman who got it from her southern mother – pimento cheese is a southern thing, not surprisingly from the same era as the cheese ball. At its core, it’s extra-aged cheddar and mayo, with a hit of spice in the form of cayenne or chili flakes. I instantly asked my FacebookContinue reading

7
Share
,

We took off for Tofino for spring break – a quick trip shortened considerably by a bout of pneumonia (I know!), and with my limited appetite and the abundance of good food to be had out there, I wound up not cooking much. But it occurred to me that these have been sitting in my drafts folder, not shared due to lack of photos, which is a shame because pork lettuce wraps are fast and easy and insanely good, and fit the bill if you have to come up with something gluten or dairy free, or to eat with your hands in front of the TV (but you still want it to have some sort of nutritional value). I cook the ground pork (cheap!) and veggies in a skillet, add enough hoisin sauce and cilantro to make it taste good, scrape it into a bowl and stick it on the table with a head of lettuce (if you’re feeling fancy, separated into leaves) – it’sContinue reading

16
Share
, , , ,

Spring has been crazy early this year, and now so is asparagus – by like a month. They started picking mid-April at Edgar Farms by Innisfail, and the norm is around the middle of May. It’s a short window – they typically pick (by hand, from their own homemade motorized picking carts) from mid-May until the end of June, so at this time of year I eat as much asparagus as I can handle. Our sunny days and cool nights make for particularly sweet asparagus with purply tips – I know I’ve said it before, but just a reminder: thinner isn’t necessarily better. Thick stalks are every bit as sweet – you just don’t want the bendy and woody ones. And YES – they are fab on a pizza. You don’t even have to bother shaving them into thin ribbons, although that does look pretty. Toss them on whole!

10
Share