Posts Tagged ‘86’d Mondays’

Now Is The Time for Pickling

Picalili_Chow_Chow_Canning_Recipe_1

The tart relish known as Picalilli. Image courtesy of Well Preserved

 

Soon the bushel baskets will be arriving, full of plum tomatoes, wax beans, little eggplants the size of eggs – all of it just waiting to be pickled and preserved. Maybe this is something you do every year, spend a day making tomato sauce from scratch, or apricot jelly, or zucchini chow chow. Or maybe you’ve never done it before and each year, when you see those bushel baskets full of beautiful, freshly harvested produce, you get a feverish desire to make it happen this year.

What if you create a new strain of super duper botulism and kill the world?

Continue »



Greek Meatballs & Stuffed Eggplant

Screen Shot 2015-06-15 at 3.52.51 PM

 

We’re big fans of Christine Cushing’s line of tomato sauces, roasted peppers and bold Greek olive oils. She’s doing a tasting of her products tonight at the Drake Hotel. She’ll be serving up juicy Greek meatballs in a spicy tomato sauce, eggplant stuffed with manouri cheese and she’ll be also be offering a tasting of those delicious olive oils. It’s all free and it starts at 8pm.

We caught up with Christine for a quick interview about Greek cuisine… Continue »



A Pie Chart of Canada

Recently Tenderflake conducted a survey to determine a few things about Canadians’ love of pie.  You know what Tenderflake is, right? It’s lard. Do you know what lard is? Simply put, it is rendered pig fat, and, as it turns out, it has been making a comeback for the last few years, both in high-end restaurants and bakeries. A few years ago Sasha Chapman wrote an excellent article for Toronto Life extolling the virtues of this misunderstood, and, to a certain extent, vilified fat. If you have a few minutes, you should definitely check out this fascinating piece, it will probably change the way you look at lard. Really.


So, get yourself some lard and let’s get down to what this post is really about; pie crust, pies sweet-and savory- and Canada’s love affair with them. Continue »