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Dinner at Kingsbrae Arms, A Relais & Châteaux Inn, St. Andrews By-the-Sea, NB

Tue, 27 Jul 2010 23:11:00 GMT

As some of you may know, especially if you follow us on Twitter, Elana (my counterpart on HGTV.ca) and I recently headed east, mostly New Brunswick and PEI, to find incredible destination for design and food. It was kind of like our whirlwind trip to Vancouver and the West Coast.  Over the next few months we’ll tell you all about our finds complete with photos - lots of photos. (We probably took about a thousand photos between the two of us. What can we say, we loved it out there!) 

(Kingsbrae grounds; Chef Scott and owner Harry Chancey in the dining room)

Today we kick off with Kingsbrae Arms, a Relais & Châteaux Inn, located in New Brunswick's southern jewel: St. Andrews by the Sea. Kingsbrae is Harry Chancey’s baby. An American who fell in love with the place 15 years ago and lovingly restored it to what it is today.

(For those who don't know --I wasn’t sure myself -- Relais & Châteaux is a worldwide organization of inns and restaurants, begun in Paris, France in 1954. Its raison d'etre is to ensure commitment to unmatched excellence in hospitality, including accommodations, service, and, for our purposes, food. As of now, there are 12 Canada-wide members -- all members are independently owned establishments -- in the  organization, only two in the East Coast.) I’ll let Elana tell you all about our “English Spa Suites" and the stunning grounds over on HGTV.ca so I can concentrate on our dinner prepared by Chef Scott Johnson.

(Our halibut dinner before -- notice how its eyes have migrated to one side? Funny looking, no?)

Chef Scott filleted a 25-pound, just-caught halibut for our dinner. (I captured it all on my Flip. Look for that later.) Chef Scott, who has staged with culinary stars such as Thomas Keller and Charlie Trotter, specializes in seafood, which is lucky for all of us because there’s a lot of in St. Andrews.

(Our halibut dinner after)

Chef Scott’s cooking is simple and unadorned, not in the least bit fussy. He’s fiercely committed to fresh, local ingredients and grows a lot of it himself on the property. Despite his age, he has the mature hand of someone who’s not afraid to let the quality of the ingredients speak for themselves. “Just a bit of lemon and salt” is how he likes it.


(St. Andrews Wharf lobster and scallop soup with house-baked dulse cracker)

Check out the photos and get ready to drool my friends.

Related:

• Kingsbrae Arms, A Relais & Châteaux Inn, St.Andrews By-the-Sea
• Spotlight on Vancouver (and Victoria) 2010 Wrap Up

Discuss: Sangria vs. Wine Spritzer

Mon, 26 Jul 2010 16:54:00 GMT

Nothing kicks off an outdoor party like a cool, refreshing drink. Sangria and spritzers are a great way to liven up that not-so-fabulous-bottle-of-wine lying around the house, which is probably why it's around the house in the first place, right?


Ahhh but what to drink given the two choices. Do you opt for the cool and fruity sangria? I like mine with lots of fresh berries, juice and fizzy soda. In a pinch I’ve even used ginger-ale. A white wine sangria using white grape juice is also nice.

Or do you reach for a glass of simple yet refreshing wine spritzer to get the party started? I prefer mine with white wine, soda and ice but you can use red wine too.

Time to vote friends.

Discuss & Vote appears Mondays.

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Chatter Box: More Burgers, Panna Cotta & Whatcha Eatin'?

Sun, 25 Jul 2010 11:22:00 GMT

There have been many discussions lately surrounding burgers. So I decided to start up a forum to get people's perspectives on whether they'd purchase an expensive burger. The opinions varied and this is what annastable.blogspot.com shared.

Would You Buy A Pricey Burger?

"…If you have the means why not go for it? I might be wrong, but a slab of meat isn't all the same… The most I have ever paid was $17 for Kobe beef burger. I was initially shocked to see its meager appearance… However one bite and all misgivings went out the window."

 

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Have you ever tried Panna Cotta? It's a lovely looking dessert and if you haven't seen one, you're in luck! suziethefoodie shares her thoughts on the use of plums in this lovely sweet.

Panna Cotta With A Plum Coulis

"I have never had or made a Panna Cotta but I really want to try it, yours is so lovely and I love that you are working with plums! That is a fruit that is not utilized enough. I've been living off them and many other fruits lately."

 

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Recently, I've been indulging (if I can call it that) in salads, lots of green spinach salads. Part of the reason is that I want to start eating healthier, and this is a great way to consume my veggies. The other part, and perhaps the more honest of the two is that I'd like to fit into a dress for an upcoming wedding! So I decided to ask what you guys are chomping down on and dominic had a pretty similar story as me... Well minus the dress thing.

What Have You Been Cooking Lately?

"I made a simple salad of local bitter greens and fresh mushroom wontons last night. Super good, light and healthy!"

 

 

Related:

 

• Last week's Chatter Box: Got a Pizza Place? Need a Cake Artist? Garlic Ice Cream?
• Join our chatter in the forum
• Post your cooking masterpiece in the gallery

 

 

 

Spotlight: Eating and Drinking in Canada's Organic Capital

Thu, 22 Jul 2010 20:52:00 GMT

On a recent visit to BC's Similkameen Valley,  “Canada’s Organic Capital", I visited farms, wineries, restaurants and a new lakeside resort, all over the course of a few gorgeous sunny days.

Couldn't wait to share with you, here goes... Right now and throughout the summer is an ideal time to visit, while nature's bounty is in its full, glorious, force.

First stop – Harker’s Organic Farm. Settled here in 1888, and in 1975 earned its “Certified Organic” status.

Six generations later, the family have grown the business to turn out 44 varieties of heirloom tomatoes (try the 'striped cavern' ), supply micro-greens to local restaurants, and opened their own Rustic Roots Winery two years ago, with the tasting room right in the farm's shop.  I'm not generally a fan of fruit wines, which is what they do here, but their apricot dessert wine is lovely, not too sweet, and may have converted me.

Once per month, Chef Natasha Schooten from Osoyoos's new Watermark Beach Resort brings guests to Harker's for a tour, a cooking demonstration and lunch al fresco that she prepares and serves under a big ol' apple tree. Who needs Provence?

Back at the Watermark Beach Resort, which opened late fall of 2009 on bathwater warm Osoyoos Lake, I consider this my new go-to for a long weekend in BC. Luxurious suites with full kitchens, a pool with water slide ( wheeee!) and soon-to-be-opened spa.

Chef Natasha's Queen Charlotte halibut fillet and organic salad with baby purple carrot ribbons and heirloom cherry tomatoes, $18, is the perfect summer dish, served at Watermark Wine Bar patio.
 

Now to check out an Osoyoos winery. For a little slice of Tuscany, you can't beat La Stella Winery, my fave summer sippers being the  Lastellina Rosato, a dry rose that's patio-perfect, and the Moscato, delish with cheese after dinner.

I spent one morning at Covert Farms in the South Okanagan, and with 140 acres of certified organic produce, and 30 different varieties of fruit and vegetables, I was in heaven. Mid-August is a good time to visit the u-pick gardens for strawberries, peppers, peaches....

Next up? Stoneboat Vineyards, a family owned and operated winery in the lower Black Sage Bench. Fave red? The Pinotage 2008, $25.

Hester Creek Estate Winery was next. 95-acres on the Golden Mile Bench, the winery has a new tasting room and wine store, and 6 adult-oriented villas that overlook Osoyoos Lake, so you can do the B and B thing in real style. Ahhh...

Last, we just had to check out Sezmu Meats, which just opened in February 2010, and claims to be the world’s only wine-fed, hormone-free Angus beef. The basic premise behind feeding cattle red wine in their feed for 90 days is that it results in super-tender beef. A glass for me, and a glass for Bessie, sure, why not?

Catherine Dunwoody is a freelance writer based in Vancouver.

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Video: BBQ Tips from Shawn McClain

Fri, 16 Jul 2010 22:37:00 GMT

I was at the Uncork'd culinary festival in Las Vegas this past spring and I got to meet some of the world’s best chefs including Joël Robuchon, Cat Cora, and Bobby Flay. I caught up with a few of them on the Red Carpet for some summer grilling tips.

This week Chef Shawn McClain offers up his quick and easy BBQ tips - enjoy!

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Chatter Box: Got A Pizza Place? Need A Cake Artist? & Garlic Ice Cream?

Sun, 18 Jul 2010 11:20:00 GMT

Have you come across an amazing pizza joint? Share your experience like Alley_bee and the rest of the community members on the forum thread.

Let's Talk About Pizza!

"I must say that the best pizza I've ever eaten came from a small restaurant called Bonora's on Somerled Ave. in N.D.G. (Montreal's West End)... On many occasions we would grab a pizza and head across the street to Somerled Billiards, shoot a game or two of pool while eating and wash it down with one of Charlie's (he ran the pool hall) famous Cherry Cokes."

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I was thrilled to hear that we've got a cake artist on hand, go assenav! I was so impressed by her site that I'm linking it onto here. Her cakes are, well, pretty awesome. Now that you know about her, what's your story?

The Who Are You Thread

"Lifelong foodie... I love to cook and make up my own recipes. *Someday* I will have my own cookbook, even though they're kind of obsolete nowadays. At age 4 I had a crush on a chef co-worker of my mom's, and was always dazzled by the grand buffets and cakes... Planned to go into baking as a kid, but by high school changed plans to fashion design. Post high school, fell back into baking by accident... though there aren't really any accidents. Currently a professional Cake Arteest, for the last 21+ years, largely self-taught."

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I recently wrote a blog post on extreme ice creams and shared the info on the forums. From foie gras to Dijon mustard and garlic, it seems as though ice cream can be made into any flavour. AvaDJ shared her thoughts on the unique desserts. Would you eat these flavours?

Ice Cream

 

"Blech!!!  No thanks... If I'm going to ingest the calories of ice cream, it better be worth it and it better be something fruity, chocolatey or coffee flavoured.  My uncles and great uncles were renowned in their town (in Italy) for their gelatos. Now that's pure heaven, the flavours were simple, I think the most exotic I've tried and one of my favourites would have to be pistachio. Foie gras belongs on a baguette, not ice cream cones."

 

 

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Good Old-Fashioned (and Cheap!) Burgers at Westcliff Restaurant, Halifax

Wed, 21 Jul 2010 21:01:00 GMT

 

In the west end of Halifax at Westcliff Restaurant you will not find sliders or fancy organic hamburgers. What you will find is a true old fashioned burger. When you walk through the doors off Oxford Street and  look up at the old fashioned menu board, complete with plastic ice cream cones decorating the wall, you will feel like you have gone back in time. Westcliff Restaurant is the real deal.

The prices on the menu are so competitive, this will complete your sense of time travel. Who sells milkshakes for under $2 these days? The Westcliff Special (soup, toasted chicken salad, fries and rice pudding) is only $5.50. I ordered a bacon and onion cheeseburger with the works, a side order of onion rings and a chocolate milkshake for just over $7. Incredible.


The locals are very aware of what a gem they have in their midst. At noon hour there were barely any seats left, everyone patiently waiting for their lunch order in their favourite hangout. The restaurant is as unpretentious as it is a good deal for food. You have knickknacks decorating the window sill and even a giant rabbit hanging out beside the chip stand. Articles about the restaurant are proudly displayed, as  well as newspaper clippings showcasing local sports hero Sidney Crosby. This is definitely not a modern minimalist restaurant but one with a ton of charm.

The hamburger was dense and meaty, covered in flavourful goodness. The  French fries were typical but the onion rings melted in my mouth. Even more than a hamburger, you can tell how authentic a  “dinner” style restaurant is by their milkshakes. My chocolate shake was dense, creamy with a lot of vanilla to go with the chocolate. Delicious! What a treat. It has been a long time since I had a good  milkshakes and theirs was wonderful.

This restaurant has been a local hangout for 11 years and I can see how it quickly became a home away from home for many in the neighbourhood. Next time I go back I am going to time travel back to my childhood and order their old fashion banana split for only $2.99.

Westcliffe Restaurant‎
3089 Oxford Street,
Halifax, NS B3L 2W8
(902) 454-8140‎

Suzie Ridler is a foodie, writer, photographer and self-taught cook and baker. She creates joy through making food and sharing her kitchen stories on her blog. 

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Book & Giveaway: Porch Parties

Tue, 20 Jul 2010 15:00:00 GMT

Stats

Title: Porch Parties: Cocktail Recipes and Easy Ideas for Outdoor Entertaining by Denise Gee
Price: $19.95
Availability: Major book retailers everywhere

The Background

Denise Gee, a former food and design editor with titles like Better Homes and Gardens and Southern Living, was born and raised in Natchez, Mississippi, where porch parties are a fine art. Her love of southern entertaining is apparent as soon as you open her second book of cocktails, Porch Parties. She shares tips on planning, decor and entertaining, as well as three chapters of alcoholic and non-alcoholic drink recipes and a chapter on "Little Bites."

The Book

Porch Parties is an adorable little book with five chapters: Porch Party Pointers, Convivial Cocktails, Punch With Pizazz, Think Frocktails, Not Mocktails and Little Bites. Visually, it's super-cute with a colourful, countrified feel. The back of the book suggests you "Come sit for a spell" -- and you can't help but fall into a daydream of sipping juleps on a white porch while some gentleman fans you...

Highlights

This may seem like a strange thing to highlight in a book of recipes, but I have to say, Porch Parties is a font-lover's dream! The book is quite pretty, I think it would make a sweet bridal shower gift. Some of the stand-out cocktails are the Prosecco Mojito (yum!), Natchez Milk Punch (which is like homemade egg nog) and Ginger Lemonade (perfect for a 40 degree day). Gee's "little bites" are simple to make, like Fig and Walnut Brie and Red-Deviled Eggs (personally, I could eat a carton of deviled eggs!).

Food Porn Rating

While there aren't a lot of photos like with food-based cookbooks, the book is charming in its own way.

Final Analysis

You'll like it it:

• You enjoy entertaining -- this is a book for social butterflies. Also, if you enjoy cocktails and classics drinks, either alcoholic or non-alcoholic.

You may not like it if:

• Your idea of an at-home bar is a few bottles of wine and a couple of beers. Basically, if you don't like cocktails, this is not the book for you.

GIVEAWAY: We have one copy of Porch Parties: Cocktail Recipes and Easy Ideas for Outdoor Entertaining to give away. To win a copy, send an email to blogATfoodnetworkDOTca with the correct answer to the following question: Where did author Denise Gee grow up? Please see contest rules.

Alicia Cox is a libation lover and producer for HGTV.ca.

Books & Giveaways appears Tuesdays

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Video: BBQ Tips from Scott Conant

Fri, 23 Jul 2010 14:52:00 GMT

Earlier this week I got invited to a private cocktail party celebrating Chef Scott Conant  -- of Chopped and a new show on Food Network US called 24 Hour Restaurant Challenge  – and the opening of his much-anticipated Scarpetta Restaurant at the new Thompson Hotel in Toronto.

All of the city’s top chefs were there – David Lee (who I think I scared a bit with my gushing), Massimo Capra, Drew Ellerby (Mark McEwan’s right hand man on The Heat), Alida Solomon and many others. Check out our Twitter page for my tweets from the event.  It was definitely one of THE parties of the year!

I cornered Chef Scott in the kitchen of Scarpetta for some BBQ tips. He was gracious and a good sport. He even took my teasing in stride! Watch the video and wait for the punch.

Have you guys noticed that whenever I shoot a video, I tend to cut the top of people’s heads off! I'm sorry, but I’m vertically challenged!

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Pic of the Week: Perfect Potluck Salad

Sat, 17 Jul 2010 11:30:00 GMT

        

idreamincalories has shared two splendid ideas with us.

1. How lovely it would be to have a potluck gathering with friends.
2. What a great idea, enjoying a light and fun salad in the summer's heat.

I adore tasty salads, and idreamincalories has thrown in some spinach, feta, dried cranberries, candied pecans along with a balsamic dressing. Sounds perfect doesn't it? And the best part, it's super easy to make. You could even through some grilled chicken on top and really make it a full meal.

I personally love the mesh of flavours. The sweetness of the pecans and the tartness of the cranberries. So good! When I make this salad I often use goat cheese, but really you should dress it up with your favourite toppings. Works every time!

Related:

• Last week's Pic of the Week: Orange Almond Cake
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Ask a Mixologist: Which Fresh Herbs Go Best in Cocktails?

Wed, 28 Jul 2010 18:47:00 GMT

Please welcome celebrity chef, entertainment expert and pioneer in the bar-chef movement  Kathy Casey to the Ask an Expert spotlight. 

As one of the first female executive chefs in the U.S., she was named one of Food & Wine’s “hot new American chefs.” A savvy spotter of what's hot on the culinary and cocktail scene.  In 2010 she was lauded as one of the 50 Best Twitter Chefs (@KathycaseyChef) by Guide to Culinary Schools; her blog, Dishing with Kathy Casey, was included in Saveur.com's Sites We Love. A prolific writer her ninth book is Sips & Apps.

As  you can see, the gal's got credentials and I'm only giving you shortened version of them. I'm thrilled to have her on board!  We’re kicking off our inaugural Ask a Mixologist post with this question from Rachel who asked: Which fresh herbs go best in cocktails?

Kathy Casey: Almost any herb can be incorporated into a cocktail— and mint is the go-to standard. But there are some others that definitely highlight the characteristics of particular spirits. Take for instance fresh sage: Its dusky flavoir brings out the earthy tones of tequila—especially a reposado with its softer, subtler smokiness.

Fresh basil is lovely with strawberries and lemon. I love to make a drink I call the Strawberry Shag, with fresh muddled basil, sugared strawberries, lemon and vodka—lightened with a splash of soda. So summery!

Thyme plays well with light rum, Champagne and gin and is especially nice in a drink that has pear incorporated into it. Rosemary is one of my favorite herbs in cocktails and really complements most spirits, from dark to light. It also stays perky and is less likely to go “limp” at your bar—making for not only a great cocktail ingredient but also a beautiful visual display at your next party.

Try shaking rosemary up with limoncello, vodka, lemon and a dash of honey syrup (1 part honey + 1 part water); serve up or on the rocks. More unexpected herbs, like cilantro and tarragon, lend a fresh, clean note to a cocktail when paired with vodka, silver tequilas or white rums.

Do you have a question for our Mixologist? Ask below.

Ask an Expert feature appears Wednesdays.

Join the conversation on the foodnetwork.ca Community: share your baking advice in the forums

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Ask a Host with Mark McEwan: The Secret to His $37 Burger?

Tue, 20 Jul 2010 17:30:00 GMT

Ever since the host of The Heat put a $37 burger on the menu at Bymark Restaurant eight years ago, (which is cheaper than the tongue-wagging $50 Daniel Boulud burger mind you, we're Canadian after all) folks still ask him about it.

In keeping with our blog theme (see our pretty banner above), and because nothing says Outdoor Entertaining like a really good burger, I asked Chef Mark McEwan to share his secret.  Listen up friends.

If you have questions for any of our hosts, please post them below.

Ask a Host is featured Tuesdays.

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It's All About Meat at Calgary's Charcut

Tue, 20 Jul 2010 02:40:00 GMT

You know you're in the big leagues when you're being served a 10-foot smokie, a 35-pound poutine, a 3-foot-high beef dip, and a 50-pound meatball sandwich. OK, so maybe not all at once, but every Sunday at Charcut Roast House is a one-of-a-kind dining experience, and they'd love to 'meat' you!

I recently had the pleasure of heading down to Charcut on a night where I, along with 19 others, shared a 50-pound meatball sandwich. Every Sunday evening's guests are comprised of the first 20 individuals who 'RSVP' via Facebook. This interesting concept is working well for the restaurant--no surprise really, in this social media-crazed world.  The 110-seat establishment (40-seat patio coming soon!) is all about the meat.

Chefs John Jackson and Connie De Sousa--along with the other two co-owners, Karrie Jackson and Jean Francois Beeroo--put an emphasis on sourcing their ingredients locally. Their pork and beef are raised in Alberta by Sprague Farms and Spring Creek Beef. Also featured in Charcut's dishes are locally-grown pea shoots and herbs from the restaurant's own herb garden! A friend's lemon-infused olive oil (Skyhawk's, produced in California) is that special finishing touch to each menu item.


(The best ceasar ever, made with pickled celery & balsamic reduction, outside Charcut)

So why Charcut? 'Charcuterie' comes to mind, but it's actually an abbreviation: splice together their custom-made rotisserie grill ('Char') and manual meat slicer ('Cut'), and voila, you have a unique name! They also make use of a meat smoker and a unique fermentation machine where they can make their own pepperoni and salami! Sandwich meat need not apply here!

The meat-centric menu changes daily, but favourites like marrow au gratin are always available (yes, that's bone marrow!). The Sunday event is about breaking boundaries and perhaps records, and this was by far the tastiest (and largest, of course) meatball sandwich I have ever tasted, with a rich marinara sauce, fresh basil, and a nice thick homemade focaccia loaf (which barely contained the 25 huge two-pound meatballs). After 20 people took a plateful, there were still plenty of leftovers! To sip with alongside the meal I looked to Charcut's beer 'sommelier' who recommends appropriate pairings for patrons. He suggested a dark Bavarian ale (Celebrator Doppelbock) to compliment the food.

In the end, it was really the personality of the chefs and co-owners that made this a great night for me. Their pure passion and love for cooking as both an art and as an experience was on full display.
Needless to say, Charcut is truly a cut above!

Charcut Roast House
101, 899 Centre Street SW
Calgary, Alberta
(403)984-2180

Dan Clapson is a business manager and food blogger based out of Calgary. He is always creating new recipes and striving to expand his culinary limits.

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Potato Chips to PB&J, Retro Fun at Tubby Dog, Calgary

Thu, 29 Jul 2010 13:22:00 GMT

If you're saying to yourself: "A hot dog is a hot dog." You are right, no argument there. However, a hot dog is just like a person in the sense that it's what's on the outside that counts...wait...did I get that right? Tubby Dog is one of (yes, there's more than one!) Calgary's specialty hot dog establishments, and eating down for a bite to eat is always a memorable experience.

Instead of being 'good for you,' Tubby Dog opts to be 'fun for you.' With old food memorabilia showcased inside, dessert options ranging from Twinkies to Wagon Wheels, and unexpected toppings such as crushed potato chips, it is a safe bet that most customers are going to be leaving their calorie counter at the door. It boasts a creative menu with selections like the Sumo Dog (wasabi, pickled ginger, seaweed, and japanese mayo) or the PBJ dog (peanut butter, jelly, and topped with Captain Crunch cereal...yum?)

My out-of-town lunch-date had specifically requested this venue for our bite to eat. A Tubby Dog regular in her college days, she went for her old favorite, the Yogi Bear (standard fixings: ketchup, mustard, relish, onions, cheddar cheese) with a 'Not Dog' (veggie) instead of a hot dog. I grabbed the weekly special with mustard, home-made relish, pickled chili peppers, cheese, onions, tomato slices and finished with some celery salt. (Hey, I never said this was fine dining!). 

We also decided that a perfect accompaniment to our dogs would be the T-Rings, their take on onion rings are, well, intense, to say the least. Let's just say they are on par with the size of a donut and the onion to dough ratio is about 1:8. In this case it's really all about the 'oh my gosh' reaction, and less about the taste, but definitely fun for kids!

Tubby Dog should definitely not be on your daily menu agenda, but once in awhile feel free to indulge, and, hey, buy that Twinkie for dessert, you deserve it!

Tubby Dog
1022 17 Avenue Southwest
Calgary, AB T2T0A5
(403) 244-0694

Dan Clapson is a business manager and food blogger based out of Calgary. He is always creating new recipes and striving to expand his culinary limits.

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Chuck Hughes Ready to Answer Your Questions on Camera

Tue, 27 Jul 2010 17:12:00 GMT

Ask a Pastry Chef: I Found Bugs in My Bag of Flour, Help!

Wed, 21 Jul 2010 21:06:00 GMT

Catherine asks: I found a few bugs in my just purchased bag of flour? Should I throw it out or can the bag be salvaged? 

Pastry Chef Steve Song: There is an old restaurant saying and I truly live by it: "If ever in doubt, throw it out!" First of all, I would be a good consumer and bring back the bag of flour to the supermarket where you bought it from and inform the store manager about the little beasties in your newly purchased bag. 

If you encountered unwanted bugs in your bag of flour, I am sure other people are facing the same dilemma. It is not uncommon to find unwanted bugs in your flour. It does happen. What probably happened is that the bugs got into the bags during the packaging process at the mill and began nesting. It is just a matter of time before the bugs start to hatch their eggs and multiply.

Can you salvage the bag of flour? You can by sifting your flour to get rid of the annoying little creatures but why take a chance when more than likely the bugs have hatched their eggs and you will find more bugs in the future.  

I know that most of us hate to waste but in this case "If ever in doubt throw it out" is very applicable. You do not want your love ones to get sick from eating the bugs and unhatched eggs. 

In fact “If ever in doubt, throw it out" can be applied to all foods that seem a bit "funky."  I hope this answered your question and happy baking! 

Steve Song is an accomplished pastry chef with 18 years of experience. He has worked at such acclaimed restaurants as Ultra Supper Club, Senses, Mildred Pierce, Oro, and Canoe in Toronto, as well as Restaurant Daniel, Mesa Grill, and La Cote Basque in New York. 

Do you have a question for our Pastry Chef? Ask below.

Ask an Expert feature appears Wednesdays.

Join the conversation on the foodnetwork.ca Community: share your baking advice in the forums

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• Visit our Ask an Expert blog
• Naturopath vs. Dietitian: What Can I Eat to Combat Fatigue?
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What To Make For August's Cooking Club Challenge?

Mon, 26 Jul 2010 19:42:00 GMT

     

Let's talk salad. They say you can't make friends with salad, but I disagree (and if you've ever been a fan of The Simpsons, then you'll get that reference.) There is so much diversity around salads, from the typical greens to lovely noodles and every vegetable in between. I thought I'd let you toss the idea around and have your pick at August's CCC.

We've had plenty of discussion around salads and eating healthy, so I figured it might be nice to dedicate a month to it. You'll definitely be satisfied with any of these lovely choices:

1) California-Style Salad with Apple by Ricardo Larrivée of Ricardo and Friends

          

2) Asian Noodle Salad by Michel Smith of Chef at Home

     

3) Roasted Beet and Goat Cheese Salad with Summer Greens by Lynn Crawford of Pitchin' In

     

 

How the Cooking Club Challenge works:

• Make the chosen recipe which will be announced in the beginning of next month
• Follow the recipe either to a "T" or add your creative flair
• Email us (community@foodnetwork.ca) a picture (jpg. format) and a short descriptive paragraph - 50 words - before month's end for your chance to win!

Related:

• Mid-month results for July's CCC: The Best Blueberry Vanilla No-Bake Cheesecake by All You Need Is Cheese
• Post your CCC pictures in the photo gallery
• Discuss: What's Your Favourite Summer Salad?

July's Cooking Club Challenge Mid-Month Round-Up

Mon, 19 Jul 2010 20:25:00 GMT

Ok people we need to chat! You asked for no-bake, so I gave you no-bake. The Best Blueberry Vanilla No-Bake Cheesecake by All You Need Is Cheese looks pretty good by the likes of it. However not many people made it. I know that it's early, 2 more weeks until the end of July (and we should really try to stretch it out as long as possible!) but come on. Throw me a bone! 

And yes I'm as guilty as the next guy, because I was planning on making it over the weekend and couldn't get to it. So I'll do my best to make it this week... and you should too :D

Though the numbers weren't too strong, I would like to showcase these amazing cheesecakes. 

                   

Stephanie H. was a bit wary of making it and decided to tweak the recipe. She used: Half graham crackers and half vanilla wafers, honey instead of cornstarch, zested a lemon, and made a blueberry amaretto sauce to top it off. Best of all, she really liked it and her guests determined that this recipe was a keeper! Go Steph!

       

Nicole D. chose to plop her raspberries on top. She said that it was very tasty and noted that the texture was a bit "strange with the gelatin" but that she would definitely make it again. Strange can be good, no?! Well either way, it looks fantastic and after seeing these images, I'm pretty excited to get started. 

How about you?

..................................

How the Cooking Club Challenge works:

• Make this month's recipe: The Best Blueberry Vanilla No-Bake Cheesecake by All You Need Is Cheese
• Create the recipe to a "T" or add your creative flair 
• Email us (community@foodnetwork.ca) a picture (jpg format) and a short descriptive paragraph - 50 words - before month's end for your chance to win!

.................................. 

The Best Blueberry Vanilla No-Bake Cheesecake - Yield: 12

Tips: 

Fresh wild blueberries can be substituted as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the colour will run.

For the Adventurous: Use a real vanilla bean in place of the extract for a more exotic touch. Slit the bean in half and scrape out the seeds. Add seeds to cream cheese mixture and simmer the pod with the milk; discard pod before adding milk to batter. 

Ingredients:

Related:

• Check out June's CCC results: Matt Dunigan's Honey Mustard Chicken Drumsticks
• Visit our Cooking Club Challenge blog page
• Post your CCC masterpieces in the photo gallery

Top 5 Favourite Facebook Moments: July

Fri, 16 Jul 2010 18:50:00 GMT

Our Food Network Canada Facebook Fan Page is always full of insightful comments, discussions and suggestions. Whether it's sharing a new food discovery, expressing a like or dislike, or talking about a favourite show or host, there's always lots of great conversation going on. Below are 5 comments that caught my attention this month:

Val wanted to know what inspires your food and we learned that a bunch of you get motivated to cook by simply watching your favourite Food Network hosts. 

Recently, the debate over pizza vs. burgers sparked a lot of chatter and it looks like pizza was the winner! Personally, I'm a fan of both and I completely agreed with a comment made by Richard Boivin which had me thinking about a taste sensation that would definitiely be delish!

CJ found a variety of outrageous pizza toppings that ranged from marshmallows to caviar and lobster (yuck!). A lot of us were either amazed or disgusted by these toppings, but here's what some of you had to say:

Bob Blumer recently broke another Guinness world record for making the most pizzas in an hour. Food Network Canada fan, Steve Engels was fortunate enough to witness this amazing feat and here's what he saw:

 

Another hot topic for discussion was hard-packed ice cream vs. soft serve. Enthusiasts of both forms of this cold dessert shared their preferences, but Christianne Ranger let us in on her favourite type of ice cream and now we can't wait to try it! 

 

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Top 5: Weird Things Dipped In Chocolate

Thu, 29 Jul 2010 15:05:00 GMT

Whether it be milk, dark or white there is always a place in my heart, stomach and mouth for chocolate. Nothing can be wrong when I'm indulging in the stuff. It's like a personal relaxant. Although even a chocoholic like me may have to think twice about indulging in some of these treats. Read on.

1) I don't know if this still holds a strange factor, but when I initially learned that people dipped bacon in chocolate I thought, weird. But maybe it's truly the perfect combination of sweet, salty, chewy and interesting. I'll let you decide.

          

2) Chocolate covered potato chips. Now you might think to yourself, that's not odd. Here is where I disagree, it's not really odd in the sense that it shouldn't be done, but I've never come across the stuff until my co-worker Elana brought some PEI Chips: Chocolate Covered Potato Chips (Old Dutch Rippled) back from her trip to the east coast. The verdict: super tasty. Should you come across this snack, embrace them. 

                       

3) Let's get into something more interesting shall we? Chocolate covered onions. I'm really not one for eating raw onions, though I suppose if you really enjoy the vegetable this might spruce it up.

        

4) Squid anyone? I also don't eat squid and this ups the ante for my case. I can't eat something that looks exactly as it is, and this just takes the cake for me. I wonder if it's good, has anyone tried it?

     

5) Beware of the scorpion! Apparently you can eat these eight-legged claw-snapping tail-stinging creatures. Though I don't know why you'd want to. Nonetheless, should you be interested don't fret because they're available dipped in chocolate! Kudos to anyone who has enough guts to bite into this. If you've tried it, or any of the items above, I'd really like to hear about your experience.

               

Related:

• Top 5: Extreme Ice Cream
• Top 5: Outrageous Pizza Toppings
• Top 5: Foods on a Stick

Pic of the Week: Spanish Rice

Sat, 24 Jul 2010 11:20:00 GMT

         

Rice, Scary?

Have you ever heard of rice scaring anyone before? Well, suziethefoodie has been terrified of rice in the past. Not in the phobia-type of way, but the 'Ahh I can't cook the stuff' notion. In her exact words "Rice was my nemesis FOREVER!" You can check out her site for more details and this tasty recipe.

Suzie has learned how to kick it up a notch and allow her creative juices to flow. Aside from peas, she tossed in a few extra ingredients: Red and green peppers, a little garlic, shallot and jalapeño. To add some more heat to the dish, she added spicy chipotle. Seems like a perfect side dish to any Mexican meal, and as you can tell she's got a couple of fajitas on the side.    

So have I encouraged anyone to have a Mexican fiesta for dinner? If you do, don't forget to snap a shot of your asombroso (yey Spanish, translation = amazing) meal!

 

Related:

• Last week's Pic of the Week: Perfect Potluck Salad
• Post your cooking masterpieces in our photo gallery
• Food chatter happens in our forums (not a member sign up!)
• Join our flickr group

 

Adelaide Central Market: A Foodie Paradise "Down Under"

Wed, 28 Jul 2010 17:44:00 GMT

Some of my greatest childhood memories involve trips to The Adelaide Central Market in South Australia - I guess I must have been a foodie in the making even way back when! Mum used to bring me and my sister there in the school holidays and for me, it was like being a kid in a candy shop (literally and figuratively!).

We would slowly make our way down each aisle, checking out all the goodies (sweets and baked goods) mentally deciding what we would choose for our treat at the end of our visit.


On a trip home last year (my first in seven!), I was pleased to see that not much about the market has changed since those trips with my mum! The Market opened as the City Market in 1869 with a crowd of about 500 people shopping at a handful of market garden stalls.  January 22, 1870, marked the official opening of the Market, which operated on Tuesdays and Saturdays with 50 to 100 produce carts, selling vegetables, fruits, hay, fish and game meats. On February 8, 1900, the first stone was laid to build the current façade.


Today, the Market has over 80 stalls and is one of South Australia’s most visited tourist attractions.  From meat pies to Minties, Frog Cakes to Fritz (a type of manufactured meat product sold in Australia and New Zealand), the Market really does have something for everyone and is a foodie’s paradise when seeking out fresh produce and foods from all over the world. 

Selling mostly fruits, vegetables, meats and small goods, baked goods and deli foods, the Market also offers tours, live music and cooking demonstrations. Open every day except Sunday and Monday, it is a true destination for the food-loving traveller, both young and old, but also a place where locals go to do their shopping, as they have for nearly 150 years.

Adelaide Central Market
Gouger St,
Adelaide, South Australia 5000,
Australia‎

Mardi Michels is a full-time French teacher and part-time food blogger based in Toronto.  Her blog, eat.live.travel.write  focuses on culinary adventures both near and far because she travels as often as she can!

Related:

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• Cooking Ateliers at ArtHome Paris - Tres Chic
• New Guest Blogger: Making Macarons in Paris

Discuss: What’s Your Favourite Summer Salad?

Mon, 19 Jul 2010 11:48:00 GMT

To me summer = outdoor entertaining. And now that the hubby has power washed the deck and made it clean and shiny, we’ve been dining al fresco, breakfast, lunch (on weekends) and dinner. So it’s not surprising we’ve decided to devote the rest of July to Outdoor Entertaining here on Foodnetwork.ca and our sister site HGTV.ca. Check out our pretty banner above.

BBQ and salads are what I think of when I entertain outdoors. Since we’ve been rolling out BBQ tips from the pros for the last few weeks, I feel like we’ve got the grilling side covered.

So today I want to talk salads -- glorious, fresh, colourful summer salads! Me, I’m particularly fond of an all local grilled veggie salad that has asparagus, zucchini, red peppers, red onions, mushroom, cherry tomatoes, eggplant - whatever’s in season really-- tossed with a bit of goat’s cheese and balsamic.

I’m not alone. Elana, my glamorous counterpart for HGTV.ca, likes to dice up radishes, green onions and tomatoes with a dollop of light sour cream. She says folks can’t get enough of it.

Marty, producer for GlobalTV.com, is a big fan of feta and watermelon. This is an awesome combo. If you haven’t tried it, do it now. You will not regret it.

So to kick off Outdoor Entertaining, I want to know if you have a special summer salad? Share your recipes!

Related:

• Be sure to check out our Summer Guide
• Outdoor Entertaining Tips

Family Friday: Survival Tips for a Roadtrip

Fri, 30 Jul 2010 12:41:00 GMT

It’s summertime and driving is long, sweaty, and cranky. Trips to the cottage, camp, and the family all mean a potentially annoying road trip.


With a 4 and 2 year old and family that lives a minimum of 2.5 hours away we are road trip experts. When visiting family isn’t enough for us, we like to take day trips around the province, visiting farms, festivals, and lakes.  And I always come armed with food.

About the only thing I dread about road trips now is emptying the car afterwards.


Here are my survival tips for a road trips with little ones, and not one involves a portable DVD player:

1. Buy a cooler that can plug into 12 volt jack in your car. This will keep your items cool while you drive, better than any ice pack.
2. No time to bake before you leave town? Stop at the farmer’s market and pick up some fresh fruit, a pile of farm fresh veggies, some breads, dips, and a few treats. This will save you from fast food snacks or getting caught without food when the hunger pangs rear their monstrous heads.
3. Have a set of car/picnic tools like a paring knife, cherry pitter, and small cutting board. I also recommend a pile of small plastic bags for garbage and a set of wipes that stay in the car.
4. Keep a few bowls in the car itself to pass back any bagged snacks you have. It sure beats constantly reaching around the seat with cereal and dried fruit.
5. Have a reserve water bottle to top up the supply, or replace the one that fell between the car seat and the door going around a corner.

It’s been my experience that the kids start spazzing in the car when bored, or worse, bored and hungry. So keeping an ample supply of food you are happy to share and a few picnic spots along the route identified for running around.


And be prepared for “what’s to eat” instead of “when are we going to get there?”

Cheryl is a mom to two energetic and strong-willed little girls.  It’s a good thing they already like her cooking.  She blogs the family’s cooking and taste adventures at Backseat Gourmet. 

Related:

• Family Friday: Unbirthday Cake
• Family Friday: My Baba's Pyrohy
• Family Friday: Spring = Asparagus for Our New Guest Blogger

Anna & Michael Olson Answers Your Questions About Their Passions

Thu, 29 Jul 2010 21:01:00 GMT

Remember a few weeks back, I asked you to send in your questions for Anna & Michael Olson and Mark McEwan about their passions? (I must say it's pretty clear from the picture they are passionate about one another for one!) Thanks for all your questions btw. I knew you guys would come through.

The husband and wife cooking duo sat down to talk about their passions and answered a whole bunch of  your questions. Check it out!  (Mark McEwan will be divulging his passions in a few weeks. Keep your eyes out for that).

Related:

• Mark, Anna and Michael Divulge their Passions!