With Halloween lurking right around the corner like a kid in a goblin costume, we thought it was time to turn our attention to the great pumpkin. A member of the squash family, cucurbita pepo is native to North America and has been cultivated here for thousands of years, with sees found in archaeological digs in Mexico dating as far back as seven thousand years B.C. Nowadays we tend to regulate the pumpkin to the front porch as a decoration, or in pie form around the holidays. Why not change all that and start incorporating pumpkin into your regular recipe repertoire? Starting with something totally delicious and unexpected – popsicles! Continue »
Poppyseeds (or poppy seeds) may be less than a millimeter in length but they play a large role when it comes to cuisine. Cultivated and harvested by the ancient Egyptian, Minoan and Sumerian civilizations as far back as the third millennium B.C. they have been pressed into ceremonial oils used in religious practices, cultivated for the flowers, and of course the latex from the poppy has been used to make opium for thousands of years, serving as a sleep aid, a pain killer and, infamously, less benign applications. Continue »
Have you ever made your own smoked fish at home? What about smoked turkey? Or pork? Or duck breast? With the new book Home Smoking Basics by Maria Sartor you can learn to smoke anything.
“Smoking food has a millennial-old tradition; yet, during all that time, the process itself has not changed. Today, however, we no longer smoke food to preserve it, but rather to enrich it and make it taste better. What was once a way to preserve food has now become a method to prepare ‘delicacies’. Smoking food also has a nostaglic quality: it has something that, in our highly technological world, takes us back to our roots.” – Home Smoking Basics intro
If you haven’t harvested the mint that has been growing like gangbusters all summer, now is a good time to do it; once the temperature dips towards zero it will be too late, and it seems like a bit of a waste to let the bounty of this perennial herb go to waste. Even if you have been harvesting leaves all summer, chances are there’s still a lot of foliage left for you to collect and process into jellies, sauces and pestos that you can have in your larder or freezer all winter. Continue »
Our Bacon-Wrapped Butternut Squash Stuffed with Kale & Blue Cheese on Canada AM
Did you know what a powerhouse of nutrition your everyday average squash, pumpkin or zucchini is? In my new book, The Everyday Squash Cook, we delve deep into the world of squash and turn up some surprising information about this humble fall fruit. It is the most versatile and affordable superfood, it is also the most effortless to turn into something delicious. Continue »