For years readers of Laura Bradbury's bestselling Grape Series memoirs have been clamouring for the secrets behind all the mouthwatering meals described in the stories about her life in Beaune, Burgundy. In Bisous and Brioche, together with her friend, photographer and cookbook author Rebecca Wellman, Laura shares recipes that have been handed down through her husband Franck's family or passed on by French friends and neighbours, and that now feature regularly on the menu at her house.
Every French cook I know has a basic clafoutis recipe up their sleeve. Why? Clafoutis is basically a type of crêpe batter that’s poured over a wide variety of fruits, so it’s the perfect emergency dessert (which is great for me, as I tend to be rather. . . ahem. . . disorganized about meals). Luckily, it’s so delicious that it makes the cook (i.e., me) look like they have been slaving over a hot stove for hours.
The most traditional clafoutis is made with cherries picked fresh off the tree. Franck’s sister Stéphanie has a sour cherry tree and a black cherry tree in nearby Magny-les-Villers, so aawhen we are in Burgundy during cherry season, we basically eat a clafoutis a day—and somehow we never get tired of it. There is always a debate in Franck’s fami …
Valerie Azinge writes, “I got into a motorcycle accident that left me in the hospital for over 3 months. I had to learn how to walk again and I’m still in recovery. I came up with the concept of low carb 30-minute recipes because I found that when I was bedridden in the hospital, I lost a ton of muscle mass. My metabolism slowed down, my diet was restricted to carbs, and I had very limited nutrition. Since I was still rehabilitating, I didn’t have the energy or capacity to exercise the way that I used to or also spend as much time in the kitchen. So, I started cooking and eating my way back to health with 30-minute low carb dinners.”
Her new book is 30-Minute Low-Carb Dinners, and we're pleased to excerpt her recipe for Summer Steak Salad with Gorgonzola.
4 (1-lb [454-g]) New York strip steaks
Kosher salt and ground black pepper
3 tbsp (45 ml) extra virgin olive oil
¼ cup (57 g) unsalted grass-fed butter
12 cups (360 g) baby arugula
⅔ cup (80 g) crumbled Gorgonzola
2 cups (400 g) cherry tomatoes, halved
2 tbsp (30 ml) balsamic vinegar
2 tbsp (30 ml) extra virgin olive oil
1. Season the steaks with salt and pepper. Coat a 12-inch (30-cm) cast-iron skillet
with the oil and heat it over high heat. Quickly add the steaks to the hot pan and
cook for 3 …
Get away without leaving your house with gorgeous new cookbook County Heirlooms: Recipes and Reflections from Prince Edward County, by Natalie Wollenberg and Leigh Nash, drawing on the amazing flavours of Prince Edward County to celebrity the culinary spirit of the place.
This recipe for kohlrabi slaw (it's seriously delicious: my kids ate it!) comes from Ed and Sandi Taylor of Honey Wagon Farms, which grows regular & specialty vegetables without the use of herbicides, fungicides, or pesticides.
One of the most interesting things about County Heirlooms is that it's more than just recipes, and tells the stories of the chefs and farmers who've contributed them—scroll down to learn more about Ed and Sandi Taylor, and how and why they do the work they do.
1 large kohlrabi, peeled, stems trimmed off, grated
2 medium carrots, peeled and grated
1⁄2 red onion, sliced
4 tbsp chopped cilantro (optional)
1⁄4 cup golden raisins or dried sweetened cranberries (optional)
1⁄4 cup mayonnaise
1 tbsp apple cider vinegar, unfiltered
1 tbsp maple syrup
(adjust quantity to desired taste)
1 tsp salt
Yes, the beach is nice, but it's time for a little bit of summer schooling. In his provocative and accessible new book, Critical Condition: Replacing Critical Thinking With Creativity, Patrick Finn considers whether the importance of critical thinking has become overstated in academia and in the wider world. In this excerpt—which is particularly timely with a federal election upon us—Finn suggests that critical thinking has come to undermine our functioning democracy, explains why "we can't go on together ... with suspicious minds," and offers the ideals of Jack Layton and Barack Obama as an alternative to the critical thinking status-quo.
When we look behind the scenes, we find that today the world of critical thinking is a bursting bubble. There will always be value in it, but it currently holds an artificially high value that needs to be adjusted down. Meanwhile, creative thinking is enjoying increasing demand and is poised to replace its more linear cousin as the mode of thought of greatest benefit to most of us. To engage most fully with our talents as individuals and as citizens of a global community, we need to engage with open, contributory modes of thinking and working. I call this loving thinking, and it involves working from a position that beg …
About Kathryn Mockler's new poetry collection The Saddest Place on Earth: When Donald Rumsfeld briefed his press secretary on how to deal with the media, he said: 'Begin with an illogical premise and proceed perfectly logically to an illogical conclusion…They [the media] do it all the time.' Kathryn Mockler's new collection of poems applies Rumsfeld's advice to powerful poetic ends. Deeply interested in American politics and the absurdity of our mediated relation to the political sphere, the beautiful and entertaining narrative poems in The Saddest Place on Earth follow absurd premises to their most logical conclusions. Here, God appears on Oprah, Hurt Feelings and Anger rent a cottage together on Lake Huron for a week in August, and the saddest place on earth is discovered in a Chinese restaurant at the end of a stripmall. Kathryn Mockler's approach to language and the world results in an extremely engaging, moving and often hilarious poetics of deep disorientation.
I’ve got a bad case of environmentalism. I was up all night with a
sick stomach and a sore head. And this morning I had a nosebleed, but it was
an oil spill that came out instead of blood.
I hate it when that happens. I had a bird’s beak embedded in my nose like
a sliver the last ti …