Happy Christmas: How To Make A Gingerbread House

Whenever I think of gingerbread houses, I think back to 1985 and my good friend's birthday party, just one week before Christmas.  Her mom had planned for us to make gingerbread houses and their gigantic dining table was arranged with slabs of gingerbread pieces and candy as far as the eye could see.  It was every 12 year old girl’s dream come true.  Well, if Corey Hart would have made a special appearance, then it really would have been this girl’s dream come true, but I digress.  It was an afternoon of creating our little houses, as we saw fit.  Creativity was stirred, royal icing got stuck in the hair, and news of who liked who dominated the conversation.  I remember riding in the back of her parents’ minivan after the party, holding my little gingerbread house tight, amazed that I built something so pretty (and it didn't fall apart). That’s what is so magical about Christmas; these memories that linger, long after the royal icing has dried.  

Fast forward  almost 30 years.  Me and the birthday girl are still good friends, but my crush on Corey Hart has passed.  And I hadn't built a gingerbread house ever again, until just last month  when my trusty editor told me to.   Making a gingerbread house from scratch has some steps and can take some time, but the effort you put into it is well worth the end result.  It’s a great way to keep the kids busy while school is out, and with any luck the gingerbread houses will become the stuff of family lore and the start of a new Christmas tradition. Currently, mine sits in my living room and one of my cats has taken to chewing the trees off.  What a guy.  For how to make the gingerbread house from beginning to end, take a peek at my latest article for Culinaire Magazine.  

I'm off for a few days to see family, where no doubt I'll play in the snow with my nieces, watch "Love Actually" with my mom, and drink coffee with Baileys every morning as I watch the sun rise over the winter prairie.  It's going to be grand.  I wish you joy, peace and much merriment over the holiday season. xo Renee

Salted Pumpkin Panna Cotta & A Side of Mashed

It's the eve of Thanksgiving weekend in Canada...turkeys are being purchased, pumpkin pies are being prepped, there are line ups at the grocery stores and gas stations.  I love this weekend.  The weather is still great, there's very little crazy like there is at Christmas, and all you have to do is be thankful.  Bonus points for crashing through all of the fallen leaves like you're five years old again.  This weekend also means spending time with your family and friends, and eating your way into a food coma.  Or maybe it's a smaller gathering this year - just you and your honey bun, or grandma or cat.  My latest article in Culinaire is all about the intimate Thanksgiving dinner for two, and guys, I made Cornish hen for the first time, so you really should check it out.  Deelicious doesn't describe.  There is also a recipe for this dreamy panna cotta, if you want to omit the pie.  So simple and smooth, plus you can make it in advance.  Ding ding ding!  And lastly, I gussied up some mashed potatoes with kale and squash.  There may be no going back to regular mashed spuds after devouring these.  Read the article in its entirety here.  Happy Thanksgiving, and take care out there.  xoxo Renée

Just Like That: Ratatouille

 

Gosh September, you're (almost) already gone.  Just like that.  I don't know about you guys, but it's been a busy one, especially if you grow your own food.  Recent road trips saw me crisscrossing the prairies, with combines out in full force, trying to get crops off before it's gets too cold or too wet.  My projects run on a much smaller scale, mainly putting the garden to bed and making tomato sauce with the generous offering of tomatoes from my sister.  She had a bumper crop this year, and I'm happy to use what she can't.  Sister love!  And, recent offerings of zucchini (okay, they kind of pleaded with me to take some) and peppers saw me bring out my giant stock pot and whip of a batch of ratatouille.  You know the stuff.  Peppers, eggplant, tomatoes, and yes, zucchini, simmered for a couple of hours into a silky stew that is so fantastic this time of year.  You can read more about here, in the latest issue of Culinaire Magazine.  It's super simple, you just need good knife skills and a good soundtrack to chop away to.  I listen to this about at least once a day. Happy autumn, y'all.

How to Cook Lobster and Not Be Afraid

You guys.  I know.  Cooking lobster can scare the bejeezus out of you.  I've been there.  For my latest article in Culinaire Magazine, I spent the afternoon in my friend Lindsey's kitchen while she cooked the sea beast, tore it apart and extracted the sweet meat.  I was a fraidy cat before, but now I know I can do it all by myself, shall the occasion happen to fall upon me.  And you can too!!!  It's really not so bad.  And seeing as Labour Day is here already, why not try your hand at it this weekend?  This salad was worth all of the effort, believe me.  And this dip is crazy good too.  Read on for the recipes and step by step instructions.  Good luck.   And have a safe and happy weekend. 

Go Green: Pesto Three Ways

Pesto is one of the most versatile sauces you can make in your kitchen, and with the plethora of lovely green leafy things hitting your garden and farmer's market right now, you don't have to limit yourself to making it with the usual basil, pine nuts, Parmesan and olive oil.  My recent article over at Culinaire Magazine (pg . 24-25) is all about pesto and ways to switch it up.  Like with arugula and pumpkin seeds!  Slather it on roasted asparagus and hot damn you've got a good thing going. 

A Hello & A How-To

Oh my word.  It has been ages since I last checked in here.  Please forgive?  You know how life sometimes takes over and you just don't want to turn the computer on?  Yeah.  I got that happening right now.  But never fear, it's all good things, which I'll fill ya in on soon.  In the meantime, take a look at my latest article in Culinaire magazine (pg 23-24).  If you've ever wondered how to make beef carpaccio all by your little ol' self, I have all of the tips and tricks you need.  Plus a few recipes.  It's good stuff.  Hope everyone is enjoying these glorious spring days.  I admit to spending a little time in the garden tonight, admiring the rhubarb.  As you should.  Chat soon.  Renee xoxo

All About Baked Eggs

 

Recently I was asked to write a monthly recipe column in Culinaire - a lovely Calgary-based food magazine. I'm crazy excited about this new writing gig and so very happy to have my words and images in such a stellar mag.  Yay!