cantuccini-2

Gail’s Cantuccini

cantuccini-2

Gail Hall has been a positive force on the Alberta culinary scene for decades – she was an award-winning caterer, broadcaster, food writer, educator and international culinary tour guide who knew everyone and shared everything from her cooking school and loft on 104th Street in Edmonton. We’ve known her for years, and like most others who knew her, have been inspired by not only her work, but her infectious energy and enthusiasm. She has done so much to build our culinary community, to teach home cooks and support new (and established) chefs.

Sadly, Gail passed away in November, but this past weekend her husband Jon along with her many friends and family members held a celebration of her life – a potluck, of course, and we baked a batch of her almond biscotti to bring along. Thanks Gail, for all the delicious things you’ve shared, and for bringing so many people together around the table.

cantuccini-1

Read More

Home made Christmas Marmalade is the perfect hostess gift

Christmas Marmalade

Christmas Marmalade
Write a review
Print
Ingredients
  1. 3 medium oranges
  2. 2 lemons
  3. 11⁄2 cups cold water 375 mL
  4. 1 bottle (6 oz/170 mL) preserved ginger
  5. 6 cups granulated sugar 1.5 L
  6. 1 bottle (6 oz/170 mL) maraschino cherries, drained and chopped (add extra green cherries as well — colorful!
  7. 1 pouch liquid pectin
Instructions
  1. Wash oranges and lemons. Slice paper thin. Discard seeds. Put into large kettle. Add water and bring to a boil. Turn down heat, cover and simmer about 30 minutes, until rinds are tender and transparent. Stir occasionally.
  2. Drain ginger, saving syrup. Chop ginger finely. Add sugar, chopped ginger, ginger syrup and cherries to orange-lemon mixture. Turn heat to high and bring to a full, rolling boil, stirring constantly. Boil hard 1 minute. Remove from heat and stir in pectin. Continue stirring and skimming for 5 minutes.
  3. Ladle into hot, sterilized jars, leaving 1⁄4 inch (0.5 cm) headspace. Wipe rims and seal with two-piece canning lids. Process in a boiling water canner for 5 minutes. Check seals and refrigerate any jars that are not sealed.
  4. Makes about ten 8-oz (250 mL) jars.
The Best of Bridge http://www.bestofbridge.com/
Cottage Cheese Pancakes

Cottage Cheese Pancakes

We love cottage cheese pancakes around here – dense and slightly cheesy, they’re higher in protein than traditional pancakes, and delicious with tart berries or compote drizzled over top. They’re wonderful on leisurely holiday weekends, especially with berries to brighten them up – or thin leftover cranberry sauce with maple syrup to drizzle over top. Leftovers can be frozen and popped into the toaster or microwave for a warm, hearty winter breakfast that will set you up for a day at work or on the slopes.

Cottage Cheese Pancakes
Write a review
Print
Ingredients
  1. 1 cup cottage cheese
  2. 3 large eggs
  3. 1/4 cup sugar
  4. pinch salt
  5. 1/4 cup milk
  6. 1 cup all-purpose flour
  7. 1 tsp. baking powder
  8. 2 Tbsp. vegetable oil or melted butter
Instructions
  1. In a large bowl, beat together the cottage cheese, eggs, sugar and salt; mix until smooth, then add the milk and stir until creamy. Add the flour and baking powder and stir just until blended; stir in the oil or melted butter.
  2. Preheat a griddle or skillet over medium heat and brush with butter or oil or spray with nonstick spray. Drop batter (I used a small ladle) onto the pan and cook until bubbles begin to break the surface and the edges no longer appear wet - flip using a thin spatula and cook until golden on the other side as well. Serve immediately or keep warm in a 250F oven until they are all cooked.
  3. Serves 2-4; recipe can be easily doubled.
The Best of Bridge http://www.bestofbridge.com/
Stampede Morning Parent Saver

Stampede Morning Parent Saver

Stampede Morning Parent Saver

Stampede can be a crazy time of year if you live in Calgary – if you’re feeling rushed, you can make this cowboy-inspired version of the famous Best of Bridge Christmas Morning Wife Saver, and slide it into the oven in the morning to feed your hungry cowpokes.

Even when it’s not stampede, a simple strata makes for a fantastic brunch – and it’s a great way to use up stale veg or leftovers from the fridge – bits of sausage, ham, bacon, veggies and even cheese ends can all be transformed into something delicious.

Read More

granola

Canola Granola

granola

It’s Stampede week, and we’ve been busy doing cooking demos over at the Calgary Co-op Kitchen Theatre. Julie was asked to do a show featuring canola, one of our favourite Alberta ingredients and our go-to cooking oil; granola was a perfect pick. It’s easy to make and great for packing to take on hiking or road trips, to summer camp or to the cabin – anywhere you need a healthy burst of energy, granola is perfectly portable, and you don’t have to worry about it squishing or melting. Read More

aimees-granola-4-585x703

Maple Walnut Granola

aimees-granola-5-585x409

I realize that one can only have so many formulas for granola, and at some point you settle into a regular combination you can mindlessly mix up and bake without much in the way of measuring. This is one such recipe. It comes from our friend Aimée, who’s first cookbook focuses on seasonal eating from her urban homestead just outside Montreal.

aimees-granola-1-585x390

Since homemade granola is in constant rotation in our house, I chose hers to give a go; it’s very similar to my default granola, save for the applesauce and maple flakes (which, sadly, are not as readily available in Alberta). I had a jar of my sister’s crabapple sauce on my shelf, pink and sweet-tart, and so mixed some up, subbing sliced almonds for the sunflower seeds I had none of – that’s the great thing about granola, you can mix and match nuts and seeds and add whatever kind of dried fruit you like at the end.

Cheers Aimée! Your book is beautiful. (And so is the granola!)Read More