I came across this recipe in a recent issue of Food and Wine. In an article by Ray Isle, in which he flies to Puglia, Italy to attend cooking school at iSensi, recently opened by the owners of the Cantele winery. We’ll get to the no knead part in a minute, but first lets talk about the wines of Puglia, Isle is a wine writer after all. Out of the top five Puglian wines that he recommends I could only find two listed with the LCBO, these include a 2012 Tormaresca Neprica ($14.95) and a 2012 Cantele Salice Salentino Riserva ($14.95), both would go great with this amazing no knead ciabatta recipe. Continue »
This is the time of year when everyone goes canning crazy. Unless you’re someone who doesn’t know the first thing about preserving. If that’s the case and you’re feeling left out of all the fun of making your own jams, pickles and chutneys then you are in luck. This weekend you can attend the first ever Home Ec Big Outdoor Kitchen Party at Harbourfront Centre and you can learn how to preserve and pickle from some of the best canners in town.
I see a lot of collard greens in your future. Once you’ve tried this recipe you probably won’t use corn or flour tortillas for wraps ever again. I’m serious. Just consider the collard for a minute-
Pretty impressive credentials right there. Plus when you use collards as your wrap they don’t get soggy the way tortillas can and they don’t get stale either. Plus they are naturally gluten-free. Resistance is futile, it is time to embrace the collard.
Should you want more pickles in your life this fall, be sure to come out to the Drake Hotel on September 22nd for the 6th Annual Pickle Championships. You can come as a guest and just enjoy tasting all the pickles or you can enter your own pickles in either the professional or amateur category. Any kind of pickle is eligible, in the past there have been pickled eggs, pickled tongue, pickled eggplant, many types of kimchi, even pickled walnuts. If it can be pickled, it can be entered. Here’s a little re-cap of last year’s event.
Now to share with you two of our favourite, somewhat unusual, but distinctly gorgeous pickle recipes. Continue »