Chewy Date + Walnut Bars

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I love a good chewy bar, like a brownie only without the chocolate – these are essentially blondies, rich with butter and brown sugar, which acts as a blank canvas you could add anything to. These are made with crunchy nuts and chewy dates, which are a winning combination.

Soft Medjool dates are most often found in the produce department of the grocery store, and have pits that are easy to remove, but mean they stay soft, unlike the hard bricks of dates you so often find in the baking section.

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I’ve made these with soft brown sugar, but one time when I was out I used turbinado – the result was still sweet and caramelly, with a slightly crunchy texture I loved. They’re so fast to mix together, they may become your new go-to when you need a quick dessert or comforting after school snack. (After all, there’s nothing like coming home to the smell of something baking.)

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Apple-berry Pie for Pie Day

Apple raspberry pie

Happy 3.14 – Pi Day! We can still get local apples at this time of year, and a handful of fresh or frozen berries make such a delicious accompaniment, adding a hit of tartness and colour to the usual apple filling. Virtually any kind of berry works, from blackberries to blueberries to raspberries – if you use strawberries, slice them first to more evenly distribute their juices. And get your kids in the kitchen to help! Since it’s Pi Day, you can even cut the Pi symbol into the top crust to allow steam to escape.

If it’s your first time working with pastry, just remember to handle it as little as possible, and don’t worry about it looking perfect – the best kind of pie is the kind that’s on your table. (And when it comes to pie, rough = rustic!)Read More

Buttermilk Biscuits

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Everyone should know how to make a biscuit. They’re infinitely versatile – perfect for serving alongside soup, stew or chili, for turning into a sandwich or when you need to serve up some sloppy Joes. They can be made sweet for weekend mornings, or savoury with the addition of cheese, roasted garlic or fresh herbs. I like mine plain, served warm with butter and honey or jam.Read More

Curried Dal Dip

Dal Dip

It’s Super Bowl weekend, which means many of us will be snacking on the couch, and offerings in the chip and snack aisles have doubled. But snacking doesn’t have to be unhealthy – there are plenty of dips out there that aren’t based on mayo, sour cream and cheese (not that there’s anything wrong with that…) – hummus is perhaps the most familiar, but you can in fact make dips out of other pulses, too. Read More

Sesame Noodles with Pork

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SONY DSC

It’s Chinese New Year this weekend, and while we’d love to brave the crowds at some of our favourite Chinese restaurants, we decided to pick up some ingredients in Chinatown and make a few of our favourite things at home. Noodles are always a hit around here – especially quickly fried with a mildly spicy sesame sauce and tender pork tenderloin.Read More

Gail’s Cantuccini

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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.

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