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Ask a Chef: What's Your Favourite Summer Dessert?

Fri, 03 Sep 2010 14:54:00 GMT

Next up in my series of Red Carpet videos from the Uncork’d culinary festival, I catch up with a few of the world's best chefs on the Red Carpet and get them to gush about their favourite summertime desserts.

This week Susan Feniger (Top Chef Masters), Rick Moonen (Top Chef Masters), Hubert Keller (Top Chef Masters and Top Chef), Kerry Simon (Iron Chef America) and Martin Heierling tell us about which sweet treats they love BEST at this time of the year. Enjoy!

Related:

Video: Ask a Chef - What's Your Favourite Patio Drink?

Fri, 27 Aug 2010 14:14:00 GMT

As you may know, earlier this spring I attended the Uncork’d culinary festival where I got to meet some of the world’s best chefs including Joël Robuchon, Cat Cora, and Bobby Flay. I ran into a few of them on the Red Carpet and got them to spill on their favourite patio drinks.

This week Susan Feniger (Top Chef Masters), Rick Moonen (Top Chef Masters), Hubert Keller (Top Chef Masters and Top Chef), Kerry Simon (Iron Chef America) and Martin Heierling tell us about their top beverages for outdoor entertaining. Enjoy!

Related:

Mark McEwan Divulges His Passions

Thu, 26 Aug 2010 20:09:00 GMT

Remember a few weeks back, I asked you to send in your questions for Mark McEwan about his passions? Well you asked questions (really great ones btw) and we've got answers. 

Chef, Food Network Canada host, grocer and arguably the busiest chef in Canada (he's currently looking to open another gourmet grocery store AND another restaurant) sat down with ET Canada host Cheryl Hickie to about his many passions.

For example did you know Chef McEwan started the Chef's Table in Toronto? And that he collects power tools? Check it out!

Related:

• Anna & Michael Olson Answers Your Questions About Their Passions
• Mark, Anna and Michael Divulge their Passions!

The Opener: How Andrew Michael Italian Kitchen Is Doing Now

Wed, 01 Sep 2010 01:01:00 GMT

It's been two years since David Adjey (AKA The Opener) landed in Memphis, Tennessee to give a couple of newbie restaurateurs a helping hand. 

Since then, Andrew Michael Italian Kitchen (the subject of tonight's premiere) has been booked solid, picking up awards (Best New Restaurant and Best Italian Restaurant 2009), and has been the subject of numerous articles. The latest being a feature in Food Network Magazine as THE  favourite restaurant of Patrick and Gina Neely of Down Home with the Neelys.

There's more, much more. Andrew and Michael are planning to open two more restaurants -- a wine bar complete with wood oven pizza, and a food truck!  Michael is expecting his first child next month and... (drum roll please).... they fully paid back their parents in the first year!

So yes, the answer to how are they doing now? Very well, thank you very much. 

I caught up with Andrew and Michael last week about the restaurant biz, being on The Opener and, of course, the one and only Dave Adjey.

Below are the four questions I asked. I realize I jumped the gun and answered the first one already but I think their success is worth repeating.

***
How has the restaurant been doing since David first came to help?
Andrew and Michael: It's been two years but feels like 10 (laughs) and, well, now we run a successful restaurant which is CRAZY!  Although we still don't know what the hell we're doing (laughs)!

How instrumental was David to the success of your restaurant?
Andrew and Michael: He helped out so much. There were things he saw that we couldn't possibly have foreseen --  little things that would have been disastrous... like hanging the plate racks on the ceiling. Little things that added up and were crucial to our success.

No hard feeling towards Dave for being so hard on you guys?
Andrew and Michael: Not in the least. He's a great guy. We still text back and forth all the time. We got drunk together a lot and had a blast with him.

What lessons has David taught you about being restaurant owners and running a restaurant?
Andrew and Michael:  He made us realize you're not in the restaurant business to make money because you don't make money. So you really have to love what you do and stay passionate. The instant gratification you get from seeing someone enjoying your food -- that's priceless.

****
Like Andrew said they still text back and forth with Dave all the time. He recently sent David a text wishing him happy birthday. It's always nice to know friendships continue long after the camera stops rolling.

I really enjoyed tonight's premiere episode. I confess I got a bit teary eyed -- especially when they started talking about their grandmas. If you missed it, you can always catch it in our video centre. We'll have tonight's episode for you tomorrow.

You can also keep up with Andrew and Michael on their blog, and be sure to check out the video of them butchering a Berkshire pig (impressive stuff and definitely for veggies) for Protein U -- an online resource/video library for chefs and butchers.

Check back next week to see how Durty Nellys -- the next restaurant to be featured on The Opener -- is doing.

Related: 

Also watch what David Adjey had to say about the episode in our forum
Check out The Opener website

New Food Network Canada iPhone App

Fri, 03 Sep 2010 14:39:00 GMT

Woohoo... check it out friends, you can now download Food Network Canada onto your iPhone. We've been working hard on our iPhone app and it's finally ready.

You can search thousands of recipes, create grocery lists, watch how-to videos and much much more. The best part is that the app is free! So go download it and let us know your thoughts!

Related:

• Discuss iPhone App on our forum

Top 5: Awesome Things I Ate in B.C.

Thu, 26 Aug 2010 19:13:00 GMT

Fresh from my fabulous trip to New Brunswick and PEI, I was whisked off to BC - Whistler, Pemberton Valley, Fraser Valley and Vancouver to be precise.

I was wowed not only by the majestic scenery -- I rode the new PEAK 2 PEAK Gondola from Whistler to Blackcomb and spotted a black bear! -- but the amazing culinary bounty. I got a ton of great content with drool-worthy pics. I'll be rolling them out over the next few months. BCers have embraced local and sustainable in a way that Torontonians have yet to comprehend.

Anyhoo, here are five standout dishes I indulged in on my five day trip to B.C. Enjoy!

Wild Sockeye Salmon Ballontine with Helmer's Farm potatoes, Spot Prawns (incredibly sweet!) with Salmon Caviar and Shaw Creek Farm green beans prepared by Chef James Walt (such a nice man!) of Whistler's much acclaimed Araxi Restaurant. This was part of the kick-off dinner for Slow Food Cycle Sunday in Pemberton Valley where we cycled from farm to farm and sample local dishes. It was so much fun! If you get a chance to participate, do it. It happens every year.

Tofino Dungeness Crab, Red Pepper Cake, Sea Salt and Olive Oil Crostini prepared by Chef Lisa Michelle Palfy of River's Edge Restaurant at Sandpiper Golf Resort - yummy yum yum. I was tempted to take this giant server platter and slurp up the spicy broth. I have dreams about this dish -- SOOOO good. The corn from Sparkes Corn Barn you see in the pic was ridiculously sweet. I ate it raw and it was like candy.

Coconut Grilled Scallop with Kaffir Lime prepared by Executive Chef David Wong of Oru Cuisine at Fairmont Pacific Rim in Vancouver. It tasted as incredible as it looked. Mmmm....

Carbonated Stoney Paradise Farm's Sungold Tomato served with Basil Pesto and micro-basil from West Restaurant in Vancouver. This little tomato was carbonated like your favourite soda. It popped and fizzed -- talk about a party in your mouth!  Here's how they're made in case you're wondering:

• Blanch tomatoes in boiling water for 1-2 seconds
• Immediately place in ice water bath (loosens skin)
• Peel tomatoes, put in soda canisters with CO2 chargers
• Let sit for at least 3 hours
• Release gas, then open canister to remove carbonated tomatoes

And last but not least...

Hello gorgeous 3-tier Seafood Tower from Blue Water Cafe + Raw Bar in Vancouver's Yaletown. Layered selections of fresh chilled and wild seafood including: B.C. oysters, prawns, seared red tuna, smoked salmon, jellyfish salad, Qualicum Bay scallop ceviche, clams and mussels, spicy tuna roll, fresh Dungeness crab meat roll, Albacore tuna goma-ae and Dungeness crab (2lbs). Whew and yes, I sampled them all!

Related:

• Top 5: Awesome Things I Ate On My East Coast Trip

Interview: Corbin Tomaszeski Talks Dinner Party Wars

Wed, 01 Sep 2010 14:49:00 GMT

Corbin Tomaszeski gives, what we say in the media biz, good interview.

It's always fun catching up with Chef Corbin.

He was his funny, charming self on the set of Dinner Party Wars which premieres tonight! @9pmET. Don't miss it!

Plus I have to love a guy whose last name is as unpronounceable as my own. Mind you that didn't stop me from blotching it. For shame I know.

On Dinner Party Wars, hosted by Corbin and Anthea Turner (a well-known TV "presenter" as they call them in Britain), three couples go head to head in a ruthless, no-holds-barred dinner party competition.

Throwing fancy dinner parties for strangers on camera? Sounds like good TV no?

I caught up with Corbin to talk live chickens, raw shrimp, mispronunciation of his last name and much more.

Check out the video below.

I've got more interviews coming your way including one with Etiquette Expert Anthea Turner and what Corbin and Anthea REALLY thought about working with one another!

Related:

• Behind the Scenes of Dinner Party Wars
• Visit the Dinner Party Wars show site

10 Things You Should Know About Bal Arneson aka Spice Goddess

Mon, 30 Aug 2010 17:39:00 GMT

With her new show, Spice Goddess (premiering Sept.1, Wednesday @7pm ET), and two published books under her belt,  Bal Arneson is having a blast sharing her passion for food and cooking with the world.  I had the pleasure of spending an afternoon with the very beautiful and talented cook who made me feel at home immediately.  As I quizzed Bal on her inspirations, her passions and growing up in a small village outside Punjab, India, she prepared a light lunch, making sure to explain the importance of cooking from the heart.  As she made my delicious meal of chickpeas salad and prawns in coconut milk, I asked her the following questions over a glass of wine:

FNC: What is your favourite gadget or kitchen utensil?
BA: Indian flat pan. I make everything in this -- rotis, steak, prawns etc..This has been my favourite gadget since making food back  in my village days.  This was the dish where I learned to make rotis.

FNC:  What would we find in your fridge on a typical day?
BA: Depends on the season.  I buy food according to the seasons so you would find seasonal items.  Right now I've got mangoes, blueberries and strawberries.

FNC: Where does your love of cooking from?
BA: Cooking was not my first love.  Women were required to learn to cook in the village so they would make suitable wives. I ended up falling in love with cooking because it became my place of freedom.  I could cook for hours without interruption.  Playing, laughing and child's play were really not allowed but I could cook!

FNC: Who are your favourite cookbook authors?
BA: I don't actually own any cookbooks! I cook from my heart and intuition.

FNC: Who is your favourite food network show or host?
BA: Michael Smith.  He was the person who inspired me to get into the food and cooking business.  I'm a channel surfer but I was able to refrain from changing channels when his show was on.  I think because we have a similar cooking technique and philosophy so I could relate easily.

FNC: What would your last meal on earth be?
BA: Chick peas, beautiful vegetarian salad with Indian spices. Probably much like what I prepared you today.

FNC:  What is your guilty food pleasures?
BA: I reach for a mango or papaya first but they're only in season a few months a year.  So then it's onto chocolate!  Milk chocolate!

FNC:  What do you typically eat for lunch?
BA:I like to eat light salads.

FNC: What are your favourite food blogs?
BA: I don't get much time to read blogs...maybe yours?

FNC: What are your future culinary predictions?
BA: The recession has brought people together and families together and with money tighter you'll see meals being shared at home more often than now.

CJ's note: Doesn't it sound like Peter and Bal really hit it off? Just sayin' :)

Peter Bagi is a food blogger and photographer based in Vancouver.  He blogs at www.closetchef.ca with a love for sharing food with friends.

Related:

• Spice Goddess website
• Spice Glossary

Camping with a Caribbean Twist

Tue, 31 Aug 2010 16:28:00 GMT

I'm not a camper in the traditional sense but I know something about cooking outdoors -- West Indian style. Having a cookout by a beach is far from "roughing it,” but enjoying the outdoors and making do with the ingredients on hand is the same here in Canada as in the West Indies – well minus the hot weather, gorgeous beach, white sand…. but I digress.


(Our "Dutchie" cooking over the fire, callaloo (top right).

Recently, a group of us -- three sets of parents and five children -- packed up our weapon of choice -- "the Dutchie" (where else could you get away with such a big cooking pot), and went camping in the great outdoors and had ourselves a blast.

To prepare for the meal, a jerk marinade was made three days in advance -- cooked down, poured over the fish and refrigerated.  The fish was seasoned and pre-packed in foil for immediate grilling at the campground.


On the morning of departure, I stuffed recyclable bags with green banana, yam, dasheen (taro), plantain and callaloo and with that one dinner was done. Breadfruit is not always in season, but on this occasion we had it roasting to accompany the escovitch (pictured above) on another night.

Drinks are important and a"shandy" (rum, grapefruit soda, and preferred juice) kept things relaxed and enjoyable for the adults.

A homemade pea soup was perfect for those in-between meals, and for warming up on those chilly nights.


(Spiced bun, water crackers and mashed avocado)

For snacks, the kids enjoyed water crackers to handle large scoops of sardines in tomato sauce and mashed avocado. Spiced bun and warm butter cream, at night or sometimes in the morning, was the perfect dessert.  We even gave that old rite of passage when camping -- making s’mores -- a West Indian twist. Try substituting the chocolate for a layer of guava jelly -- pure heaven!

There was really nothing on our cottage menu that differed from our day-to-day spread but eating “outdoors” made our meals that much tastier.

Does your family have some off-the-beaten track dishes when camping or cottaging? Please share below.

Camille Hemming is a mom extraordinaire and a web coordinator on HGTV.ca

Related:

• What's Your Favorite Cottage/Camping Dish?
• Discuss & Vote: S'mores vs. Campfire Banana Splits?
• Scandi-Style Cottage: Can You Have Too Much of a Good Thing? from HGTV.ca

Camping & Cottaging Wrap-Up: Did You Miss Anything?

Wed, 01 Sep 2010 08:47:00 GMT

As you may know we've been adding a few theme posts every month (as noted by our pretty banners like the one above), and this month was devoted to Camping and Cottaging (or Cabining out West).

Here's a re-cap of all the C&C related posts that went up this month -- there are some great tips in there so do check them all out.

• Discuss & Vote: S'mores vs.Campfire Banana Splits?
• What's Your Favourite Cottage/Camping Dish?
• Camping with a Caribbean Twist
• Family Friday: The Urban Campfire
• Ask a Mixologist: An Easy But Impressive Cocktail for the Cottage?
• Ask a Vegetarian Chef: Some Veggie Meal Ideas for a Camping Trip or the Cottage?
• Ask a Pastry Chef: Some Easy Dessert Ideas for the Cottage?

For September we'll be looking at trends -- what's new and exciting in food.

We went straight to the source and asked some of our favourite hosts and chefs -- including Michael Smith, Daniel Boulud, Laura Calder, Lynn Crawford and Roger Mooking. We'll be rolling those out slowly over the month, along with other trend-related posts, so be on the look out for those starting next week.

Book & Giveaway: Simply in Season: 12 Months of Wine Country Cooking

Wed, 25 Aug 2010 20:55:00 GMT

The Stats

Title: Simply in Season: 12 Months of Wine Country Cooking
Price: $39.95
Availability: Major book retailers nationwide

The Book

Chef and restauranteur Tony De Luca is known for his locally sourced Niagara cuisine, but in his latest, Simply in Season: 12 Months of Wine Country he takes it a step further by breaking down the recipes by month. This is a great idea since it allows you to follow along easily and ensures you'll be able to get the best use out of every fruit and vegetable that's in season at any given time.

In addition to his incredible recipes, the photography portrayed throughout this 250-plus page book is outstanding. With several full-page close-ups of featured dishes I was tempted to eat the pages! A few of my favourites include: Red Wine Poached Pears (January), Salmon and Seafood Burgers on Herb Buns (May), and August Corn Chowder (August of course!)

I also enjoyed reading Chef Tony's autobiography which detailed his stellar culinary career. Whether it's a kitchen that's literally on fire; going to a new job without shaving and bathing for days beforehand (he was that poor); to a bloody brawl between a fellow cook and a chef, it makes for a fascinating read.

Food Porn Rating

As you can tell from the cover, this cookbook is beautiful, though I have to wonder how many recipes I'll actually attempt (I may just spend my time drooling over them instead).

Final Analysis

You may like it if…

• You've got an experienced palate. Ex. Fennel Seed and Juniper Crusted Venison Loin with Winter Squash Puree and Pinot Noir Sauce (February)
• You like to use few ingredients (depending on the recipe)

You may not like it if…

• You need visual directions 
• You're more interested in simple meals

GIVEAWAY: I have a copy of Simply in Season: 12 Months of Wine Country Cooking to give away. To be the lucky recipient, email me at blogATfoodnetworkDOTca the correct answer to the following question: Which region is Tony focused on for this cookbook? Please see contest rules.

Book and Giveaway usually appears on Tuesdays but this week you get it on Wednesday!

Related:

• Book and Giveaway: The Homesteader's Kitchen: Recipes from Farm to Table
• Book and Giveaway: Miss Dahl's Voluptuous Delights

Spotlight: Dining in Jasper

Fri, 27 Aug 2010 14:37:00 GMT

What Do You Want to Make for September Cooking Club Challenge?

Wed, 01 Sep 2010 17:39:00 GMT

We're running a bit late with our Cooking Club Challenge this month, what with all the fabulous new shows launching this week -- The Opener, Dinner Party Wars, Spice Goddess -- and new episodes of returning favourites -- Fresh with Anna Olson and Everyday Exotic.

For September, I thought we'd try some new recipes we just added to our recipe database. Without further ado, I offer up the following for the month of September. Vote for your favourite below.

1) No-Butter Chicken from Spice Goddess


2) Pistachio Pesto with Angel Hair Pasta from Everyday Exotic

3) Potato Wrapped Chicken with Prosciutto and Sage from Fresh with Anna Olson

Which one do you want to make?

This is how the Cooking Club Challenge works:

• Make the chosen recipe which will be announced in the beginning of next month
• Follow the recipe either to a "T" or add your creative flair
• Email us (community@foodnetwork.ca) a picture (jpg. format) and a short descriptive paragraph - 50 words - before month's end for your chance to win!

We'll post August CCC results soon!

Related:

• Mid-month results for July's CCC: The Best Blueberry Vanilla No-Bake Cheesecake by All You Need Is Cheese
• Post your CCC pictures in the photo gallery
• Discuss: What's Your Favourite Summer Salad?

Discuss & Vote: Freezies vs. Popsicles

Mon, 30 Aug 2010 16:08:00 GMT

Labour Day is right around the corner and despite the glorious weather we've been having, it inevitably feels like the end of summer. But I'm going to do my best to grasp on to the final days of summer and suggest you do the same.

So today's vote pits Freezies vs. Popsicles. Some of you may say, "what's the diff?" but my friends sometimes the packaging can make a world of difference. My son is all about the Freezies, but me I'm partial anything on a stick, especially the homemade kind - not that I have time to make them. How about you?

Discuss & Vote appears Mondays.

Related:

• Discuss & Vote: S'mores vs.Campfire Banana Splits
• Discuss: Sushi vs. Hamburger
• Discuss: Hotdog vs. Hamburger
• Discuss: Sangria vs. Wine Spritzer
• Discuss: Pizza vs. Burger

Ask a Host with David Adjey: Difference Btw American vs. Canadian Restaurateurs?

Tue, 24 Aug 2010 18:55:00 GMT

Please welcome Ol' Blue Eyes, Mr. David Adjey to the Ask a Host spotlight. As you probably know he's got a spanking new hour-long series premiering next Tuesday at 9pm called The Opener here on Food Network Canada.

I've had a sneak peek at a few episodes (one of the perks of working at FNC) and I can tell you that you're in for a treat. 

Chef Adjey was in fine spirits when we caught up with him at his Toronto condo. We had a blast going over questions from our fabulous Community.

This first question comes from Ric. 

Ask a Host is featured Tuesdays. 

Related:

• At Home with David Adjey's The Opener
• Exclusive Video: Introducing David Adjey's New Show
• Video: The Opener Casting Call for Newbie Restaurateurs

Top 5: Fare-ly Delicious Things to Eat at the CNE!

Fri, 03 Sep 2010 00:53:00 GMT

Once a year the midway rolls through pretty much everyone's town. The main attraction at the end of summer in Toronto is the EX (AKA Canadian National Exhibition or CNE). I have one mission in mind when heading to the EX: WAFFLE ICE CREAM SANDWICH!! It's so simple: two warm waffles and ice cream. Love it! 

Oh, and I guess I can include a few other things I sampled... It is Top 5 after all.

Besides the waffle, I had an amazing hot dog for only $1.50 (people at the Food Network HQ have asked me to stop talking about it. LOL.). Plus, I sampled a few classics: a twist cone, smoked meat sandwich, and the famous Tiny Tom donuts (cinnamon, of course).  It was a long day of eating!

What are your favourite fare foods? 

Related: 

• Top 5: Weird Things Dipped in Chocolate
• Top 5: Foods on a Stick
• More Blogs from Toronto

Michael Smith Makes Hunter's Wish Come True

Thu, 02 Sep 2010 19:52:00 GMT

I want to tell you about Hunter Guindon. He may be only 14 but he's got some mad cooking chops. Just ask Chef Michael Smith, Hunter's favourite celebrity chef.

The two spent the day together, cooking at Chef Michael's home in PEI as part of Hunter's wish (thanks to Children's Wish Foundation of Canada). Their menu included: homemade coconut Thai chai ice cream, smoked chicken on the BBQ and lots of sides including salad, beans, carrots and new potatoes that Hunter and Michael picked themselves at a nearby farm. 

Related:

• Giveaway: Bloorview Kids Calendar: 12 Chefs, 12 Recipes, Including Michael Smith's!

Rocky Mountain Oyster Festival

Thu, 02 Sep 2010 08:51:00 GMT

You may not realize it, but oyster culture is very much alive in Calgary, Alberta. We may be surrounded by mountains, but we know how to throw a damn fine oyster shucking competition. It was a beautiful summer evening when I attended the 2nd annual Rocky Mountain Oyster Festival. The event was hosted by Raw Bar (inside Calgary's Hotel Arts) at their pool-side, and the energy was buzzing as 21 competitors from Alberta and BC eagerly waited for the oyster shucking to begin.

Now, I think I am part of the 95 per cent of individuals who see something (i.e. oyster shucking) on TV (i.e. Top Chef) and say to themselves, 'that looks easy, I could do that!' Well I now stand corrected. Each contestant is timed trying to shuck 12 PEI oysters as quickly as possible.

Once completed, the oyster platter is then passed onto a judging panel to review. Various penalties during judging can occur, resulting in additional time being tacked for occurrences such as 'mangling the oyster meat' or 'breaking the half-shell.'

Once the shucking was underway, I had a chance to sample some offerings from Raw Bar, which had created a seafood feature menu for the event. First up: Deep Fried Fanny Bay Oysters. They were nice and meaty with a crisp coating and I may have wanted to drink the soy, ginger lime dip that accompanied them, but this was a fancy affair, so I refrained.

Next up: Smoked Atlantic Salmon Flatbread: A crunchy thin flatbread topped with citrus creme fraiche, dill, capers, red onions, and, of course, salmon. Literally a 'chill' pizza. Yum!

Finally, I tried their Wild Striped Sea Bass Two Ways -- half served as sashimi and half served pan seared. The sashimi was served with pickled carrots and asparagus, and the latter with some bitter greens and grapefruit. I LOVED the combination of grapefruit and sea bass! It was my favourite.

Now back to the competition. With the preliminary round completed, four of the competitors moved in the finals, and were allotted one more chance to try and nab the top spot. In the end, Eric Giesbrecht (MetaFour Foods, Calgary) was declared the winner with a time of two minute and 15.75 seconds, after penalties. With trophy in-hand, Eric will now head to the World Invitational Oyster Shucking Championship in Charlottetown, PEI, during their International Shellfish Festival which takes place between September 17th-19th. Good luck Eric!

The Final Four:

1. Eric Giesbrecht (MetaFour Foods, Calgary, AB)

2. Keith Farkas (Picnic Restaurant & Social, Fernie, BC)

3. Johnathon Drinkwater (Catch Restaurant & Oyster Bar, Calgary, AB)

4.Colin Metcalfe (Thomsons Restaurant, Calgary, AB)

Dan Clapson is a business manager and food blogger based out of Calgary. He is always creating new recipes and striving to expand his culinary limits.

Related:

• Las Palapas Resort Grill: A Mexican Getaway in Saskatoon
• Micro Beers and Peruvian-Influenced Grub at The Bottlehouse, Calgary
• Potato Chips to PB&J, Retro Fun at Tubby Dog, Calgary
• It's All About Meat at Calgary's Charcut

Pic of the Week: Homemade Lamington

Sat, 28 Aug 2010 11:41:00 GMT

Do you know what this is? A lamington is a sponge cake soaked/dipped in chocolate and then rolled around in coconut. It sounds pretty heavenly, and actually looks that way too. I'm thinking about doing this but rolling it around in some nuts. That would be pretty awesome (I'm not much of a coconut fan - something about the texture.) 

Anywho, thanks Dan Clapson for sharing this Australian dessert. Super cool and pretty easy. If you're interested in knowing how to create this lovely cake, check out Mardi's tutorial. Here's the gist of it, you get a sponge cake, and dunk into a chocolate concoction (butter, icing sugar and cocoa) and roll in your topping. Then let it cool so that the chocolate hardens a bit, and voila perfection!

Would you eat it?

Related:

• Last week's Pic of the Week: Chocolate Zucchini Cupcakes
• Post your cooking masterpieces in our photo gallery
• Food chatter happens in our forums (not a member sign up!)
• Join our flickr group

All Aboard! Dining on the Rocky Mountaineer

Tue, 24 Aug 2010 20:27:00 GMT

Preparing a three-course meal for several hundred guests is a test of any chef’s mettle.  Add to that the challenge of prepping, cooking and plating aboard a moving train and you’ll get an idea of  Frederic Couton’s job as executive chef on the Rocky Mountaineer. 


British Columbia’s luxury rail line, the Rocky Mountaineer runs its glass-domed, double-decker trains from Vancouver up and over the Canadian Rockies and into Alberta.  I recently had a chance to experience the Journey Through the Clouds, a two-day trip  up the Fraser Canyon, through Kamloops and over the Rockies at Yellowhead Pass. 

For the train aficionados aboard, it was the trip of a lifetime – a ride through stunning alpine scenery on Canada’s equivalent of the Orient Express.  But, as I was surprised to find out, the trip has a lot to offer foodies as well, especially if you opt for the top-tier Gold Leaf Service.       

Breakfast, for starters, is no casual affair.  As the train entered the mouth of the Fraser Canyon, we were led from the upstairs viewing car to the dining car on the lower level.  The narrow space holds an intimate dining room: banquettes with window views laid out with white linen tablecloths and gleaming silver. 

I opted for the Sir Sanford Fleming breakfast, a variation on eggs Benedict named after one of Canada’s rail pioneers.  The poached egg was served over Montreal smoked meat on top of a fluffy crumpet and topped with creamy tarragon Hollandaise.  While the scenery blurred by outside, I got to know a few fellow passengers dining at my table, travelers from Los Angeles visiting Canada for the first time.


After breakfast, I took a peek inside the car’s galley, a space no wider than a shipping container where 144 gourmet meals are prepared every day.  A crew of seven white-aproned cooks were already hard at work slicing and grilling for lunch.  Overseeing the controlled chaos was executive chef Couton. 

French-born and trained – with a thick accent to prove it – Couton worked at Vancouver’s famous Cannery Restaurant before coming to the Rocky Mountaineer.  “It’s not like other kitchens.  There are a few tricks you have to learn,” he said over the rumble of the rails.  “When you open the fridge, you open it very slowly.” 

When we crest the Fraser Canyon and enter the arid BC interior, it’s time for lunch.  Locally sourced and organic ingredients – including BC Salmon and Alberta beef – feature prominently on the menu, as does wine from the nearby Okanagan Valley.  I opt for the Alberta pork tenderloin, which comes with a confit of sweet onions, as well as market veggies and whipped garlic potatoes.  How the food was plated so artfully on a moving train – each carrot in its place – remains a mystery to me. 

By the time we finally reached the Rockies on our second day, talk focused almost as much on food as on the stunning peaks outside. Over the duration of the trip, we were treated to black tiger prawns and Alberta sirloin, Fraser Valley chicken and honey-glazed salmon.  The highlight for many, however, was a much simpler pairing: local cheeses and B.C. wine, served each afternoon as the province’s mountains and canyons rolled by. 

Has anyone else dined aboard the Rocky Mountaineer?  Please share any thoughts or favorite meals by leaving a comment below.

Remy Scalza is a food and travel writer who appears in The Washington Post, Wine Spectator, National Geographic Traveler and other outlets.  He blogs about his adventures in Canada and elsewhere at RemyScalza.com and InsideVancouver.ca.   

Related:

• Spotlight: Beyond the Slopes -- Dining in Whistler

Chatter Box: Why Make Baby Food

Sun, 29 Aug 2010 11:01:00 GMT

Can you taste it now? Mmm crushed peas  -- I think not! OK, perhaps it's the colour, but this particular image of baby food doesn't scream tasty to me. And I feel as though children deserve to eat some flavourful food. With that in mind, I asked the Community for their thoughts and experiences with their kids: Do/did you cook homemade baby food? 

I found out that homemade was a popular choice. Here's why selysia makes it:

"I made my daughter's first foods. She was especially fond of broccoli, and I could get her to try almost anything if I mixed half a banana with it - then gradually weaned off the banana. I like the fact that when you make your own, you control not only what goes into it, but what flavours your baby gets to experience. I certainly never saw jars of pureed broccoli in the baby food aisle at the store! Or beets, another one of her early favourites. Hmm, reminds me I must get on the Cooking Club Challenge!"

How about you?

Family Friday: The Urban Campfire

Fri, 27 Aug 2010 14:17:00 GMT

Ask a Mixologist: An Easy But Impressive Cocktail for the Cottage?

Wed, 25 Aug 2010 18:30:00 GMT

It's celebrity mixologist  Kathy Casey in this week's Ask an Expert spotlight. This question comes from Mike in keeping with our cottage and camping month. He wanted to know: 
What's an easy but impressive cocktail I can whip up at the cottage?

Kathy Casey: I love the Collins cocktail template. It is simple, refreshing and can have some delicious seasonal twists.

The basics are:

• 2 oz. base spirit (vodka, gin, bourbon)
• mixed with ¾ oz fresh lemon juice,
• ¾ oz simple syrup*

- Build the cocktail in a tall (Collins) style glass, top with a big splash of soda water, stir and enjoy.

This is a fun cocktail to whip up at the cottage, just take your favourite spirits with you, a bottle of fresh lemon and simple syrup mixed together  (1 part juice + 1 part simple syrup) and a few small bottles of soda water. (Keep the lemon mixture refrigerated once you get to your destination.)

On the way to your get away, stop by a farmers market or roadside stand and pick up some seasonal inspiration to mix into your Collins! 

I love to add in some muddled or crushed juicy fresh fruit this time of year. Creative combos can be fresh strawberries and basil with vodka as your base; peaches with bourbon and blackberries; or apricots with gin.

Are you thirsty now? I am!

* Simple Syrup is made by combining 1 part super fine (also known as baker’s sugar) with 1 part very hot water. Stir until dissolved. Keeps for up to one week.

Kathy Casey is a celebrity chef, mixologist and entertaining expert. She is known as a pioneer in the bar chef movement.  Catch Kathy on twitter (@KathycaseyChef), her blog, Dishing with Kathy Casey or find Sips & Apps. on Facebook.

Do you have a question for our Mixologist? Ask below.

Ask an Expert feature appears Wednesdays.

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• Visit our Ask an Expert blog

Las Palapas Resort Grill: A Mexican Getaway in Saskatoon

Thu, 26 Aug 2010 20:47:00 GMT

Fill in the blank: You find great Mexican food in _________. Would you be surprised if I said Saskatoon? Well, be surprised then, because I am saying Saskatoon. A couple blocks from the busy sidewalks of Broadway Avenue lies a true gem of Mexican cuisine. From the colourful interior to the palm leaf umbrellas on their patio, Las Palapas Resort Grill will immediately remind you of a Mexican cantina. Palapa translates to 'a thatched roof made from palm leaves,' hence the name, Las Palapas. So, don't say you didn't learn anything today!

Almost every time I make a trip to Saskatoon I try to stop by here for lunch. Sitting on the patio on a sunny afternoon will definitely make you reminisce about your last tropical vacation. My favourite thing to order on their extensive menu are the Mariscos Enchiladas. They are stuffed until plump with shrimp and crab, and smothered in their home-made enchilada sauce, cheese, and creme fraiche, or as they say crema fresca. It's served with a Bean Salad Criollo -- chick peas, beans and tons of cilantro.

The salad is a nice 'yin' to the enchilada 'yang.' My lunch-date decided to go with the Baja Fish Tacos with fresh soft tortillas, fried fish, cabbage and radish cream sauce, topped with fresh home-made salsa. Needless to say, we feasted!

Las Palapas keeps its staff inspired by embarking on culinary adventures to Mexico. Just this past winter, five back-of-house and three front-of-house members of staff ventured out in search of inspiration. I think the trip was fruitful seeing as how the restaurant is debuting a new, updated menu this fall. What a way to keep the creative juices flowing!

Next time I'm back in the city I am going to try out their Pozole. A traditional Mexican soup, which I've heard is fantastic. The fun part of this dish is that you get to spice up your own soup at their Pozole Bar (think salad bar, but better), so you can really go to town!

Dan Clapson is a business manager and food blogger based out of Calgary. He is always creating new recipes and striving to expand his culinary limits.

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Ask a Host with David Adjey: What Do You Look for When You Dine Out?

Tue, 31 Aug 2010 13:28:00 GMT

Ol' Blue Eyes, Mr. David Adjey, is in the Ask a Host spotlight today just time for the premiere of his new hour-long series, The Opener, tonight at 9pm! (Don't miss it!).  Chef Adjey was in fine spirits when we recently caught up with him at his Toronto condo. We had a blast going over questions from our fabulous Community. This next one comes from Laura. It's a good one.

Ask a Host is featured Tuesdays. 

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