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 »
Here are some of my favourite ideas for a real, homemade back to school lunch. It’s time we took the next generation’s tastebuds into our own hands. You may scoff at the idea of giving a kid a cold soup of potatoes and leeks for lunch but is that any crazier than feeding them bologna and processed cheese? Continue »
A few weeks ago we reported on Chef Ned Bell and his plans to cycle across Canada to raise awareness about the state of our oceans, rivers and lakes, and specifically, to turn the conversation towards making informed and educated choices when it comes to choosing sustainable seafood.
One of the more often overlooked choices that regularly appears on lists of sustainable seafood picks is the humble sardine. Many of us have been snacking on tinned sardines for years, lured by the convenience, devoted the taste, unaware that when it comes to seafood, sardines are one of the more environmentally responsible -and healthy-choices we can make in our diets. Continue »