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
Foodies, take note!
Every year, the Taste Canada Awards are a literary and culinary highlight, celebrating the best in Canadian food writing. We also love them as a good excuse to share some of our favourite posts when books we've celebrated already end up on the shortlists!
About the book: Bestselling chef David Robertson, of The Dirty Apron Cooking School, is back with a stunningly designed book of new recipes for the home cook and the whole family.
The Dirty Apron Cooking School has taught thousands of Canadians to cook. In this anticipated follow-up to his bestselling Dirty Apron Cookbook, David Robertson's latest book celebrates the simple pleasures of cooking food for friends and family.
Gather features an enticing collection of 80 delicious recipes designed to be shared, whether on platters or heaped high in big bowls, and served with care, generosity and a lot of love. From crème brûlée French toast, to a s …
Today is Family Literacy Day, a national event that annually celebrates the importance of families engaging in literacy activities together, sharpening skills and building relationships. Literacy activities including reading picture books together—and baking from recipes! Which leads to even deepening relationships as families eat cake together. Picture book cakes, no less!
Of course CanLit's all-time favourite cakes would include the one from Margaret Atwood's The Edible Woman (nom nom), or the cake that Rilla, in abject humiliation, had to carry across town in Rilla of Ingleside.
But in the spirit of Family Literacy, we're sticking to our favourite cakes from picture books. With links to recipes, even. Enjoy!
Sleeping Dragons All Around, by Sheree Fitch and Michele Nidenoff
About the book: Sheree Fitch has read this book to audiences from sea to sea to sea in Canada, in the Himalayas, and along the eastern coast of Africa. Her first two books, Toes in My Nose and Sleeping Dragons All Around, launched her career as a poet, rhymster, and a "kind of Canadian female Dr. Seuss." Fitch has won almost every major award for Canadian children's literature since then, including the 2000 Vicky Metcalf Award for a Body of Work Inspirational to Canadian Children. She h …
A nutritious diet is key to both the prevention and management of chronic illness, but to make us feel wonderful, it must also taste wonderful—and a meal shared with family and friends is even better. Grounded in this perspective, Amy Symington's The Long Table Cookbook makes the transition to a health-optimizing plant-based diet simple and satisfying, featuring over seventy-five recipes along with the latest evidence-based nutritional advice, meal planning suggestions and tips for hosting community gatherings.
Amy Symington is a nutrition professor, plant-based chef, and culinary nutrition program coordinator at Gilda’s Club Greater Toronto, a not-for-profit group that provides social support for those who have been touched by cancer, to which she will be donating all royalties from the sales of the book.
Yes, squash in cake, we have gone there! This decadent and kid-friendly cake could be your show-stopping moment at the next holiday meal. There are many reasons to hop on the orange vegetable cake bandwagon, including the high fibre and antioxidant content, but ultimately this cake is just plain delicious. Share it far and wide! Note: If buttercup squash is out of season and difficult to source, feel free to replace it with butternut squash, at a 1:1 ra …
Off the shore of Canada’s west coast lies a food lover’s island paradise. Vancouver Island’s temperate climate nurtures a bounty of wild foods, heritage grains, organic produce, sustainable meats and artisan-crafted edible delights. Cedar and Salt: Vancouver Island Recipes from Forest, Farm, Field, and Sea brings Vancouver Island’s abundant food scene into the kitchens of home cooks everywhere.
I live for fig season. This simple galette is the perfect way to showcase fresh figs at their peak of ripeness. The thyme adds a wonderful savoury quality that beautifully balances the sweetness. —el
½ cup full-fat sour cream
2 eggs, divided
4 Tbsp honey, divided
1 tsp pure vanilla extract
1 batch of chilled galette pastry (see below)
4 sprigs thyme, leaves only, divided, plus additional thyme leaves and sprigs for garnish
1 lb fresh figs, halved
¾ cup granulated sugar
1 Tbsp water
1/3 cup whipping (35%) cream
1 tsp flaked sea salt
Preheat the oven to 375°F. Line a baking tray with parchment paper.
In a small bowl, whisk tog …
The Dirty Apron Cooking School has taught thousands of Canadians to cook. In Gather, a much anticipated follow-up to his bestselling Dirty Apron Cookbook, David Robertson celebrates the simple pleasures of cooking food for friends and family.
Gather features an enticing collection of 80 delicious recipes designed to be shared, whether on platters or heaped high in big bowls, and served with care, generosity, and a lot of love. From crème brûlée French toast, to a salmon, spinach and fennel Wellington, to beef tenderloin with salsa verde and honey-roasted vegetables, these crowd-pleasing recipes are super approachable and bursting with flavour.
seafood and chorizo paella
4 c chicken stock (p. 200), plus extra if needed
30 threads saffron
2 Tbsp extra-virgin olive oil
1/2 onion, chopped
4 cloves garlic, finely chopped
10 piquillo peppers, seeded, deveined and chopped
2 Roma tomatoes, chopped
1 tsp smoked paprika
11/2 c bomba rice
15 mussels, scrubbed clean
15 clams, scrubbed clean
12 prawns, peeled and deveined
12 squid, cleaned and halved
6 oz Spanish chorizo, cut into a
1 c fresh or frozen peas (see note)
1/4 c chopped Italian parsley
kosher salt and ground black pepper, to taste
juice of 1/2 lemon, or to taste
Chill out with these delicious and positively zippy ice-pops from the revised and updated edition of The Olive Oil and Vinegar Lover's Cookbook, by Emily Lycopolus.
Lemon is delicious, yes, but the zippy freshness that only limes can give is second to none. This limeade is perfect with the Pomegranate dark balsamic and blueberries for a tart freshness. If you can’t find wild blueberries, good old standard highbush blueberries will work just fine.
Makes 10 ice pops
2 cups wild blueberries (frozen work well)
1/4 cup Pomegranate dark balsamic vinegar
1/4 cup honey
1 cup lime juice (about 8 limes)
In a saucepan over medium heat, bring the blueberries, balsamic, and honey to a simmer until soft and cooked through, about 10 minutes.
Place in a food processor and blend until smooth. Pour through a fine mesh strainer into a large bowl to remove any extra skin and seeds. Add the lime juice and 1 1/2 cups cold water, mixing well.
Pour into ice pop molds or small 3–4 oz paper drinking cups, such as Dixie cups, and place an ice pop stick in the middle of each.
Freeze for at least 6 hours. To remove from the molds, dip in near-boiling water for 5 seconds to loosen slightly. Eat immediately. Any uneaten ones can be wrapped in parchment paper, placed in resealable plasti …
There's so much great buzz for Roselle Lim's debut Natalie Tan's Book of Luck and Fortune—plus, Ali Wong's Always Be My Maybe has left us hungry for more stories about food and romance with a San Francisco setting. To give you all a taste of what Lim's novel has in store for readers, we're pleased to feature an excerpt from the book, along with Natalie Tan's recipe for Drunken Chicken Wings, which are exactly what's called for to save an ailing marriage—or so Natalie hopes....
From Natalie Tan’s Book of Luck and Fortune:
I combined five spice, black pepper, Thai chilies, and paprika into a large bowl for the seasoning. I tumbled two pounds of chicken wings out of their brown paper wrapping and into the awaiting bowl where I kneaded the pungent mixture into them, squeezing the spices into the meat like an experienced massage therapist. Another bowl full of shaoxing rice wine combined with red vinegar awaited the wings as the next step after their rigorous massage. They soaked, relaxed, basking in the pool of wine, to become drunken like their namesake. I set them aside to marinate in the fridge...
The side dish for the drunken chicken wings was a pickled slaw. This was my recipe and something I had picked up from my travels in Vietnam. I julienned carrots …
Amanda Orlando has learned firsthand about the social and emotional impact of anaphylactic reactions, which is why she started blogging about it at EverydayAllergenFree.com. Her brand new cookbook Everyone's Welcome: The Art of Living and Eating Allergen Free is for people with anaphylactic allergies to any of the “big eight”: peanuts, tree nuts, dairy, eggs, soy, wheat, fish, shellfish. Most of the recipes are free from all eight allergens, with the rest offering alternatives to suit your particular allergy—and you’ll know whether the recipe is coconut-free, gluten-free, vegetarian and vegan.
We're excited to be featuring the recipe for her gorgeous blueberry cake—with frosting! With a special added bonus recipe for applesauce, which is an ingredient in the cake. Enjoy! Everyone is welcome...
Vegetarian and vegan if coconut oil is used instead of lard
⅔ cup unsweetened applesauce (see below for recipe!)
¼ cup canola oil
1 cup powdered sugar
¼ cup lemon juice
¼ cup coconut milk
Pinch of salt
2 cups flour
2 tsp baking powder
1½ tsp baking soda
½ cup lard or coconut oil
¼ cup lemon juice
1 tsp pure vanilla extract
5–6 cups powdered sugar
¼ cup coconut milk
Preheat the ov …
We're far enough into 2019 now that New Year's Resolutions can be safely abandoned for being unrealistic and sucking the sweetness out of life. In place of your juice cleanse, we bring you this incredible recipe for hot chocolate from Emily Wight's Dutch Feast (a finalist for last year's Taste Canada Awards). Even better: it serves six. Invite the neighbours over for a little warmth respite.
(Makes 6 servings.)
Where we live, it rains a lot—all the time for some parts of the year—and so we make the best of it. Hunter watches for puddles forming on the sidewalk, and when they are deep enough, he grabs his rubber boots and raincoat and demands to go outside. Aside from puddle-jumping, one of Hunter’s great joys is warming up after playing in the rain with a mug of hot chocolate—there’s not really any other time when he asks for it, so I am fairly certain he has tied a mug of chocolate and whipped cream to a feeling. Puddles are gezellig. Hot chocolate is gezellig. Of course, whipped cream is gezellig.
Fair warn …