Posts Tagged ‘the Drake Hotel’

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?

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Preserves Swap + Jam & Jelly Tasting with Sarah B.Hood

This Monday is my second annual Preserves Swap & Sale, where anyone who has some preserves they’ve made can come in and swap with other canners. Last year we had marmalade, tomato sauce, dill pickles, pepper jelly, bread and butter pickles, pickled beets, and more. It was a huge cornucopia of canning! 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 »