Sunday, November 30, 2014
'Tis the season of busy busy, rush rush. I know. I'm living it as well, though trying to find a bit of balance by curling up with the cats and watching A Charlie Brown Christmas. During the upcoming crazy Christmas season it's important to plans meals ahead and eat well. Gotta keep your strength up to fight the crowds. For my latest article in Culinaire Magazine I made empanadas - basically a savoury turnover - with a traditional beef filling. Don't be scared by the addition of olives and figs. It's a winner! I know making pastry freaks some of you out, but don't be afraid. If I can do it, so can you. These little turnovers are super tasty when dunked into salsa and sour cream, and they also make great on-the-go snacks to take with you on road trips or to the hockey rink. Did I mention they freeze super well, too? Just pop in the oven to reheat and there's your light supper. Head on over here for the recipe. You can pretend you're waltzing down the streets of Buenos Aires, instead of shuffling kids to the rink.
Wednesday, November 26, 2014
Sunday, November 23, 2014
I love to eat bison. Like, a lot. If it's on a menu, my eyes light up and I get really excited. I've always enjoyed its rich, slightly sweet, robust flavour, that's not at all wild or gamy. But, I've never really cooked it much at work, or at home. So when the offer came to review Jeniffer Bain's new cookbook Buffalo Girl Cooks Bison, I jumped at the chance. Jennifer is the food editor and columnist for the Toronto Star, who happens to also be married to a bison rancher in Alberta. She divides her time between the big city and the ranch, and over the past several years has come to love the majestic herbivore. She's on a mission to convince everyone to love bison meat as much as she does. This cookbook is a grand beginning.
Friday, November 7, 2014
"The wild November comes at last." ~ R.H. Stoddard
I have a treat for you, just in time for the weekend. This beverage is like a warm, liquid hug, and maybe, just maybe it's just what you need right now. November can be tricky. All of the pretty leaves are gone, and those moody skies can be a bit much. I myself love a moody sky; shades of blue grey melancholy that seem to stretch on forever. I want to read mysteries and snuggle deep into flannel sheets. I want hot buttered toast with honey and my hands wrapped around mugs of delicious things to drink. I want slippers and sweaters and slumber so deep. It won't be long until the first flurries fly. I can smell it in the air tonight. I pull on my boots, wrap my scarf twice around my neck, fit my fingers into gloves. November may be wild, but I'm ready for whatever comes my way.