- 1/2 cup dry bulgur (cracked wheat)
- 1 cup boiling water
- big handfuls of fresh parsley and cilantro, leaves pulled off the stems and coarsely chopped (a bunch or two)
- a smaller handful of mint and/or dill
- a small handful of chopped toasted walnuts
- juice of a big, juicy lemon
- a good drizzle of good olive oil
- if you like: tiny tomatoes, crumbled feta, shaved cucumber
- Put the dry bulgur into a bowl and pour the boiling water overtop; cover with a plate and let stand for 10-15 minutes. Pour off any water than hasn't been absorbed (I like to do this in a sieve, shaking it to make sure all excess moisture is gone) and transfer to a bowl and set aside or in the fridge to cool.
- Add the herbs, squeeze over the lemon juice and a good glug of oil, toss and add the toasted walnuts (and anything else you think would taste good). Serves 4-6ish.
Many people overlook fresh herbs as a potential salad ingredient – classic Middle Eastern tabbouleh is a notable exception, loaded with flat-leaf parsley, grains and typically cucumbers and tomatoes. It’s a perfect candidate if you have all three growing in your back yard (or at their peak at the farmers’ market), but if you want to make use of a wider variety of herbs, this leafy, herb-heavy bulgur salad is packed with green goodness: parsley, cilantro, mint and dill, but you could use anything you have on hand and love.
This salad is simple to make – bulgur is simply soaked in boiling water, so you can plug in the kettle and don’t even need to put a pot on the stove. A squeeze of lemon gives it a brightness and brings out all the green, herbal flavours, and a drizzle of olive oil adds richness, healthy fats, and smooths everything out. We added a handful of chopped toasted walnuts, but pine nuts would be delicious too. Feel free to add tomatoes and cukes to make it more like a classic tabbouleh.
This is the time of year that we start thinking not only about winter and fall comfort food, but also about making sure that others in our community have something warm and wholesome in their bellies. Food banks across the country are about to kick into food-dive mode and thankfully, many of us are feeling more generous with our cash donations and canned goods as we get closer to the holidays.
Right now the Calgary Food Bank is in the middle of an event called OctoberFeast. Participating restaurants in Calgary have accepted a challenge to create dishes that use two or more ingredients from the Food Bank’s list of most needed items, which includes things like pasta, soup, canned fruits and veggies, canned fish and meat, peanut butter, rice and cereal. Some of our favourite local restaurants like Alloy, Avec Bistro, Naina’s Kitchen, Tavernetta, Without Papers and The Beltliner Diner are all participating and they’re really putting out some great dishes. The dishes will all be available until October 15 (that’s the end of this week!) Read More
Need a new idea for a crunchy Thanksgiving salad using wintry vegetables? Sure, you could go the kale route, but why not try chopped napa cabbage and thinly sliced or shaved jicama or kohlrabi? Both are fresh and crunchy; kohlrabi is a brassica vegetable and once peeled, tastes like the inside of a broccoli stalk. Jicama is a root vegetable that doesn’t look like much, but is so snappy and fresh tasting you’ll find all kinds of uses for it, from veggie platters to salads.
Measurements here are up to you – use as much of each ingredient as you like, depending on your taste and how many you have to serve. If you like, top with chopped fresh Italian flat-leaf parsley, too.
- finely sliced Napa cabbage
- thinly sliced, slivered or julienned jicama and/or kohlrabi
- thinly sliced celery (leaves too)
- julienned apple
- crumbled feta
- toasted walnuts
- 1/2 cup olive oil
- 1/4 cup lemon juice
- 2 Tbsp. grainy mustard
- 1 small garlic clove, finely grated
- 1 tsp. sugar
- salt and freshly ground black pepper
- Pile the veggies in a shallow salad bowl or on a platter, saving the walnuts to scatter on top. To make the dressing, shake all the ingredients up in a jar and drizzle overtop; toss gently to coat. Top with walnuts and serve. Serves as many as you like.
While it can be fun to dress up a piece of grilled meat with a nice marinade, sometimes we like just seasoning meat with salt and pepper and then throwing it on the grill. That said, sometimes it’s nice to have some sauce on the side if your meat needs a little extra flavour.
This fresh-tasting garlicky green sauce is great to have on hand for nights when you’re grilling up a quick steak, pork chop, chicken breast or piece of fish. The fresh herbs got with almost anything and it adds a bit of summer brightness to a backyard meal. It lasts in the fridge for up to a week and whips up in minutes. If you have any leftover, serve it as a dip with raw vegetables for a quick appetizer or snack. Read More
Although it still feels like summer, and we still eat outside when it’s sunny enough, fall is definitely here – back to school time makes me crave those classic dishes from my childhood: shepherds’ pie, chili, classy chicken, and spaghetti loaded with sauce. When we start getting back into the groove of fall schedules, I like to make a habit of preparing twice (or more) as much dinner as we need, and freezing the surplus for an almost instant dinner on another night. A classic bolognese is the perfect candidate for the freezer – and makes use of fall veggies in season, like garlic, zucchini, tomatoes and peppers, if you’re inclined to add any. Or roughly chop a bunch of veggies and skip the meat altogether for a vegetarian bolognese.
This recipe is fairly small, but can be doubled or even tripled for a larger batch – or bulk it up with extra veggies and tomatoes. Often when I have overripe tomatoes I’ll toss them in the freezer whole, then add them to sauces later.
- olive oil, for cooking
- 1 small onion, finely chopped
- 1 small carrot, peeled and finely chopped
- 1 stalk celery, finely chopped
- 3 garlic cloves, crushed
- 3 slices bacon or pancetta, finely chopped (optional)
- 1 lb. lean ground beef, or half ground beef and half ground pork
- 1 28 oz. (798 mL) can diced or whole plum tomatoes, drained
- 1 Tbsp. balsamic vinegar
- a few basil leaves
- salt and pepper
- 1/2 cup half & half (optional)
- In a large, deep skillet, sauté the onion, carrot, celery, garlic and bacon in the olive oil for about 10 minutes, until the vegetables are tender. Add the ground beef and cook, stirring and breaking up the lumps of meat until no traces of pink remain. Add a splash of wine if you like, and cook until the liquid evaporates.
- Crush the tomatoes with a fork and add them along with the balsamic vinegar. Reduce the heat to a simmer and cook for half an hour to an hour, stirring occasionally, until the sauce has thickened. Add the basil leaves and salt and pepper to taste, stir in the half & half and simmer for another 15 minutes. Serve over pasta with grated Parmesan cheese at the table. Serves 4-6.
Back to school time is cookie season for us – I don’t know whether I make them out of self-preservation or to fill lunchboxes. Everyone needs a little comforting treat when summer comes to an end, and I like baking a batch of cookies on the weekend to wrap and tuck into lunch boxes all week. Sometimes, when I’m really on the ball, I’ll make and freeze balls of dough so I have something to slide into the oven after school – there’s nothing like walking in the door after a long day and the house smells like chocolate. Bonus: with a stash of dough, you can bake a few at a time in the toaster oven, and not have a couple dozen to eat your way through.
To freeze and bake, freeze balls on a sheet and then transfer to a freezer bag; take them out, place them on a parchment-lined sheet and let them sit while the oven preheats, then bake as directed.
- 3/4 cup butter, at room temperature
- 3/4 cup packed brown sugar
- 3/4 cup sugar
- 1 large egg
- 2 tsp. vanilla
- 1 1/2 cups all-purpose flour
- 1/3 cup cocoa
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 cup white chocolate chips
- Preheat oven to 350F.
- In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla.
- Add the flour, cocoa, baking soda and salt and stir or beat on low until almost combined; add the chocolate chips and stir just until blended.
- Drop dough by the spoonful onto a parchment-lined sheet and bake for 10-14 minutes (depending on their size) until set around the edges but still soft in the middle. Transfer to a wire rack to cool. Makes 2 dozen cookies.
Brown butter seems to be all the rage these days — for good reason. Cooking butter in a pan so that the milk solids turn a golden brown gives butter a deep and nutty flavour. Brown butter is great over vegetables and adds a unique flavour to baking. We love putting it in this deceptively simple loaf cake. Read More
It’s back-to-school time, when schedules tighten up and there’s suddenly less time to get dinner on the table, but I have good news for you: the no-knead bread that took over the internet a few years ago also makes amazing pizza dough. You can mix it up the night before, and make pizza in minutes when everyone gets home and is ready to eat.
It makes for a wonderfully chewy, bulbous pizza crust – the dough itself is fairly sticky, so use flour to keep it from sticking to your fingers, and parchment or a silpat mat on your baking sheet, unless you have a pizza stone to cook it on.
- 3 cups all-purpose flour, plus more for dusting (or use whole wheat, or half and half)
- 1/4 tsp. active dry yeast (instant or regular)
- 1 tsp. salt
- In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups of water, and stir until blended; the dough will be shaggy and sticky. Cover the bowl with a plate or plastic wrap and let it rest on the countertop for 18-24 hours at room temperature.
- After that time the surface of the dough will be dotted with bubbles. Generously flour a work surface and scrape the mixture out onto it, gently folding it over itself once or twice, then transfer to a rimmed baking sheet that has been sprinkled with flour or cornmeal. Spread it out with your fingertips until it's a rough oval or rectangle (you may need to sprinkle the top with a little flour too, to keep it from sticking to your fingers), and set it aside while you get your toppings together and preheat the oven to 450°F.
- Spread the crust with tomato sauce, barbecue sauce, pesto or anything else you'd like to sauce it with, then top with your choice of toppings and grated cheese.
- Bake for 20-30 minutes, until bubbly and golden.
If you’re like us, you’ve got plenty of zucchini hanging around your house right now and are probably getting tired of chopping them up and putting them in stir-fries. Which brings us to one of our favourite classic Best of Bridge recipes: our Chocolate Zucchini Cake. The zucchini makes this cake nice and moist, the chocolate chips give an extra boost of chocolate and a touch of cinnamon adds some complexity to the flavour.
This Chocolate Zucchini Cake first appeared in the original ladies’ 1984 book winners and you can now find it in The Complete Best of Bridge Cookbooks Volume 3. But here it is again for easy reference, because we know you need to use up at least some of that zucchini a.s.a.p. Read More
Most often, backyard barbecues are fired up to cook meat – burgers and steak, generally – and almost always used at dinnertime. It’s a shame that such a useful cooking tool rarely sees its full potential – outdoor grills provide high, direct heat that’s ideal for cooking much more than burgers. The fact that cooking outdoors doesn’t heat up the house makes me want to use it all times of the day – including the morning, on weekends when we linger over breakfast.
All types of bread work here, but make sure it’s cut thick – sourdough, multigrain, challah and raisin bread are all delicious, or try cinnamon buns, cut in half crosswise. Whichever bread you choose, it should be at least a day old – fresh bread tends to make mushy French toast. To top it off, grill some peaches, mango or other juicy stone fruit – cut in half or in wedges, pit them and place cut-side down on the grill until softened and grill-marked. Slice overtop, letting the juices mingle with the maple syrup.
- 2 large eggs
- 1/2 cup milk
- 1 tsp. vanilla (optional)
- 4 thick slices day-old bread
- Cinnamon (optional)
- In a shallow bowl, stir the eggs, milk and vanilla together with a fork. Brush the grill with oil and preheat it to medium-high.
- Dip each slice of bread in the egg mixture, coating both sides well and letting it soak in. Pick up the slices and let the excess egg drip off; then place them in a baking dish to take them outside. Sprinkle them with cinnamon if you like.
- Grill the French toast until it’s until on both sides, about 2 minutes on the first side and 1 minute on the second, flipping as necessary. Close the lid to create an oven environment, which will help them cook through. Serve them right away with syrup and fresh fruit, or keep them warm on the top rack of the grill or in a 200°F oven while you cook the rest.
- Serves 4.
Granitas sound like they may be fancy, but in reality, all a granita is is a homemade slush. It’s a refreshing option for a summer dessert — the icy treat will cool you down on a hot summer day, but it’s lighter than ice cream or frozen yogurt. We like just eating granita out of a bowl with a spoon like a sorbet or serving them in a cocktail glass with a little bit of vodka or gin as a cool summer cocktail.
Watermelon is a classic granita flavour because the melon is so full of liquid that you don’t have to add any extra water or juice to make a slush. All you have to do is puree it, pour it into a pan, and freeze it. You’ll need to scrape it up with a fork as it’s freezing so you don’t end up with a big watermelon ice cube, but other than that, this cool treat requires very little work. Which is exactly how we like it in the summertime. Read More
If you live on the prairies, chances are you’ve had saskatoons in something – pie or jam, probably, and maybe even in sweet peroghies. Saskatoons (the city was named for them) are hardy shrub berries, less juicy but similar in look, shape, colour and flavour to a blueberry, with more pulp and slightly thicker skins. Botanically, saskatoons are in the same family as roses and apples; the wee purple ones come into season sometime around August, and if you don’t have a secret picking spot, keep an eye out for them next time you’re out on a hike or at the dog park. Some local grocery stores sell them frozen, too.
There is perhaps no dish more prairie-influenced than peroghies stuffed with saskatoons. Eat them for dessert, boiled and then cooked until golden and crisp in a hot pan with butter, topped with sour cream, crème fraîche or vanilla yogurt. They’re also delicious for breakfast or brunch.
- 3 cups all-purpose flour
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3/4 cup milk
- 2 Tbsp. butter, melted, or oil
- 1 large egg
- 1/3 cup water
- 2/3 cup sugar
- 1 Tbsp. all-purpose flour
- 2 cups fresh or frozen saskatoon berries
- butter, for cooking
- sour cream or crème fraîche, for serving
- In a large bowl, stir together the flour, baking powder and salt. In a small bowl stir together the milk, butter and egg; add the water about a third at a time, until you have soft, slightly sticky dough. Knead it about 10 times, then cover with a towel and let rest on the countertop for 20 minutes.
- To make the filling, stir together the sugar and flour; shake over the saskatoons and toss to coat. On lightly floured surface, roll out the dough to a scant 1/4-inch thickness. Using a 3-inch round cutter, cut into rounds. Stretch each round slightly; fill with a spoonful of the saskatoon mixture, ensuring you get some of the sugar-flour in there as well. Pull the dough over filling into semicircle; pinch edges together to seal. Cover with tea towel. Repeat with remaining dough and filling. Freeze in a single layer or cook immediately.
- To cook, bring a large pot of lightly salted water to a boil and cook the peroghies (fresh or from frozen) in batches, until they float to the top and the dough is tender, about 10 minutes. Meanwhile, set a heavy skillet over medium-high heat and add a generous dab of butter. With a slotted spoon, transfer the boiled peroghies to the hot pan and cook until golden and crisp on each side. Serve with sour cream or crème fraiche.
- Makes about 3 dozen peroghies.
Pimm’s No. 1 Cup is a gin-based liqueur with an herbal flavour. It’s particularly popular in England, where it’s typically served in pitchers with lemonade (or, if you’re feeling less traditional, ginger ale) and chunks of fruit and cucumber. It’s a cool and refreshing drink that remains ubiquitous in the U.K. during the summer and also has a growing number of fans in Canada.
With blueberries so abundant in mid-summer in Canada, a jug of boozy punch that utilizes BC blueberries seemed to be in order. Blueberries work will with the herbal and citrus flavours in the Pimm’s and it’s always nice to have a fruity snack right inside your cocktail! Read More
BC blueberries are here! To celebrate, we made a batch of easy cream shortcakes on BT Calgary this morning, with berries in the dough as well as simmered to spoon over the split biscuits. Add some whipped cream or a scoop of vanilla ice cream, and you have a dessert that tastes like summer. All the berries are coming into season now, and would be fantastic piled on a freshly baked, crunchy-topped shortcake – here’s the recipe!