Food for Thought: 5 Food Trends to Watch

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Despite my reluctance to do this I feel I must. It’s like my business partner has told me for years; don’t market to the mirror, but market to the masses. I tend to shy away from worrying about what is on trend, both in my professional and personal life. When it comes to cuisine, I cook with what I am passionate about and what I enjoy eating. If it happens to be trendy at the time, lucky me and if not, it won’t change my approach all that much.

Apparently though, people like to be in the know and in the loop of what’s trending. So in an effort to give you want you want, here is what I’m seeing pop up in the food world today.

1. Ancient grains: It would seem that no matter what menu I pick up lately, there is some sort of unique ancient grain popping up. Items like quinoa, farro, barley and amaranth are replacing the classic staples like potatoes, rice, pasta, and even risotto. These grains are typically high in protein and fiber, offering a great alternative to more common North American starches that usually offer little to no nutritional value. This transformation can also be seen in our grocery stores, where longstanding companies are scrambling to create “healthier” breads and pastas by incorporating grains any way they can. Lately I have thoroughly enjoyed cooking with farro. My preference is to prepare it in the method one would make risotto. Its earthiness lends itself well to being prepared with mushrooms and other bold flavours. These trends do come at a cost though. The recent explosion of quinoa (which is actually a relative of the beet, and not actually a grain—don’t tell marketers!) has caused fierce battles over land rights in the regions of South America where it’s grown. Yes, it has brought prosperity to some who were otherwise in poverty, but it has also come with its share of problems.

2. Cauliflower: Here’s another gem of the vegetable world that has long been overlooked. For many years this was simply a vegetable that was puréed into soup or served amongst a medley of vegetables. Perhaps in an attempt to find something new, or even just to find a vegetable that was reasonably priced, chefs have recently gotten very creative with its use. On recent menus we have been frying it in various forms, like frying it in a very light batter similar to tempura and serving it with a truffle mayo. Another one of our chefs has taken the KFC-style spices and fried it in that dredge. When he does that, it sells so fast we can’t keep it in the building. Don’t get duped by the new varieties of coloured cauliflower out there. They aren’t like heritage varieties like you might find in carrots or tomatoes. But if you can get your kids to eat the purple cauliflower because it looks like Barney, then stick with it.

3. Sustainable Fish & Seafood: This is definitely one of the few trends I can get behind. As a company we have worked hard in recent years to continue to push towards 100% sustainable fish and seafood on our menus. While we are not quite there yet, we have taken some great strides in the right direction. What every consumer must understand is that, like everything on our planet, our oceans are fragile. They are not bottomless pits and if we continue to empty and pollute them irresponsibly, eventually this resource will be no more. Consider this and look for the Ocean Wise symbol the next time you are dining or grocery shopping.

4. Shopping and Eating Local: No matter where you call home, eating local has taken hold, and it shows no signs of going anywhere soon. Why buy fruit, vegetables or even meat from thousands of kilometers away if you can find it in your own back yard? The transportation of our food only accounts for about 10% of all of the environmental impact that agriculture creates. Consider the amount of land that has been converted from its natural state, into farmland for the sake of feeding us. What about the water used to irrigate plants and to nourish livestock? Perhaps the largest eye-opener for me was a recent study that said that methane production of commercial livestock was greater than that of all other man-made greenhouse gases combined. Yikes!

5. Off-cuts and Less Desirable Cuts of Meat: Gone are the days of menus filled with tenderloins and lamb racks. Out of necessity and desire, chefs have continued to push towards using less desirable cuts in an effort to offset the price of everything going up and to continue to push their creative envelope. The need for this started during the economic meltdown of 2008 and is one trend that shows little signs of disappearing. The desire to work with these cuts comes with the challenge of taking often-overlooked ingredients and making them taste great. There is far more skill required in preparing a delicious slow-braised short rib, than simply grilling a steak. The irony is that as these “less desirable” cuts increase in popularity, their prices continue to rise. In plain perspective, there was a time when chicken wings were thrown out or reserved for stocks. Now, the price of chicken wings has more than tripled in the last decade and shows no sign of slowing down.

So, that’s how I see the food scene going in the next year or so. Tell me what you think about where we’re headed! Share your thoughts with me on my website.

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Chef Paul Shufelt is a business partner and executive chef of Century Hospitality Group. He’s competed in the Canadian Culinary Championships and Best in Chow Burger Wars, has been featured in Avenue magazine and is leading a fundraiser for the Canadian Culinary fund.

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Budget Shopper’s Guide: The Dirty Dozen

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Every trip to the grocery store begins with the same internal debate: should I spend $6.99 on a carton of organic strawberries, or settle for the $3.99 conventional ones? While the budget-focused side (read: shopaholic side that wants a new fall wardrobe) of our brain is pushing to cut corners wherever possible, the practical side is insisting on thinking about the longer-term benefits of buying organic. Fact: Research shows the benefits of organic food consumed over a lifetime, outweighs the cost of the conventional variety, but what about the long-term effects on our wallet? A few extra dollars added to every grocery bill is bound to add up to quite the hefty sum over a lifetime. But what if it isn’t essential we buy everything organic? What if there’s an outlined list of items you must buy organic, taking the cheaper route on the rest?

Enter: The Dirty Dozen. The Environmental Working Group (EWG) publishes an annual rating of conventional foods with the most pesticide residues. This informs us budget-friendly shoppers of the most effective ways we can reduce pesticides in our diet, without having to splurge on the higher-priced option every time.

The EWG highlighted twelve fruits and veggies that tested positive for the most amount of pesticide residue compared to other produce items. This list includes apples, strawberries, grapes, celery, peaches, spinach sweet bell peppers, imported nectarines, cucumbers, cherry tomatoes, imported snap peas, and potatoes. Furthermore, all samples of imported nectarines and 99% of apples tested positive for pesticide residue, potatoes had more pesticides by weight than any other item, and a single grape contained 15 pesticides. That’s gross, guys. Suddenly that new fall wardrobe doesn’t seem as important.

And what about the other produce on your shopping list? You’re welcome to skimp on the conventional ones. The EWG’s Clean Fifteen is a list of fruits and veggies that are least likely to hold pesticide residues. This list includes avocados, sweet corn, pineapples, cabbage, frozen sweet peas, onions, asparagus, mangoes, papayas, kiwis, eggplant, grapefruit, cantaloupe, cauliflower and sweet potatoes.

So there you have it. Next time you’re at the grocery store, leave the debate behind because when it comes to the Dirty Dozen, going the cheap route really isn’t an option when buying produce that’s covered in pretty scary stuff. And if you still can’t spend the extra dough on organic items? Well, you can always add the dirty dozen items all together and restrict your diet to include only those on the Clean Fifteen. Sound good?

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

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West Coast Restaurants to Visit this Labour Day Weekend

I hate to say it, but summer is pretty much over. Yes, if the back to school/back to work/I hate my job mentality has set in for you, just know that you’re not alone. That being said, we do have one final long weekend to hold summer close before we let it go for another year.

Starting west and working our way across Western Canada, here are some interesting spots to pop by for a meal if you’re on a little road trip over the long weekend.

Hudson’s on First @HudsonsOnFirst – Duncan, BC
Most people know Duncan for either being halfway between Nanaimo and Victoria, or for having the ‘world’s largest ice hockey stick’, but I know it for Hudson’s on First. This establishment, owned by Top Chef Canada season 3 alumnus Dan Hudson, was built into a charming heritage home. Here, the chef uses his culinary training from working with Michelin-starred chefs in the UK, to make sexy-looking plates that could give any big-time mainland chef (lookin’ at you Vancouver) a run for their money.

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Salted Brick @saltedbrick – Kelowna, BC
It’s the last weekend to visit interior British Columbia before school and work grab hold of us again, so consider yourself lucky if you’re headed to this little city. While the Kelowna area has no shortage of wineries to keep a person refreshed, the downtown core isn’t exactly bursting with refined cuisine. Upon first glance, this charcuterie-shop-meets-restaurant may not look like much, but the cured meats (that are made in house) are phenomenal, and the lunch and dinner offerings are top notch, with low price tags to boot. You should definitely try this place out.

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Rick’s Fine Meats – Cranbrook, BC
Alright, so this isn’t technically a restaurant, but every time I find myself in Cranbrook, I have to stop at this butcher shop just off the main highway. The house-made pepperoni sticks and sausage rolls are perfect for a snack while driving. If you have some sort of cooler tagging along with you, I’d suggest grabbing some sliced mortadella or cured pork jowl to toss into some sandwiches once you reach your destination. Needless to say, this little gem is not for vegetarians!

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Roy’s Place – Claresholm, AB
Chopped Canada runner-up Kieth Carlson offers up good, honest food for breakfast, lunch and dinner in this small town about an hour outside of Calgary. If you’re heading east on Highway 1 and the kids are getting a little fussy in the back seat, take a break from driving and grab a bite here. Kieth is quite active on Twitter, so if you’re willing, shoot him a tweet or two @roysplacerest, he would love it!

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Three Ravens @TheBanffCentre – Banff, AB
So many people *cough* tourists *cough* get sucked in by the many kitschy, chain restaurants that line the streets of Banff. Thankfully, The Banff Centre houses Three Ravens, a spot where you can enjoy some gorgeous plates of food, while embracing an equally gorgeous view of the mountains. Admittedly, the price point is slightly on the higher end, so if you want to stay more economical, you can always just grab a drink and a small bite at the bar.

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Tekarra @TekarraChef – Jasper, AB
Definitely an understated mountain town, Jasper may be slightly treacherous to drive to mid-winter, but come summer time, this is one of the most jaw-dropping, beautiful highways in the entire range of The Rockies. Tekarra is owned by Chef David Husereau who appeared on this past season of Chopped Canada. With a strong emphasis on local, Albertan ingredients, Husereau’s food is dubbed some of the best in the area. I guess we’ll have to channel our inner Chopped Canada judges (I’ll be Michael Smith!) and find out.

Hole in the Wall – Dundurn, Saskatchewan
If you’re living in Saskatchewan and there’s a long weekend coming up, chances are that you’re planning to head to the lake. If that’s on your agenda, or maybe you’re just traveling between Saskatoon and Regina, try making some room for dinner at this Saskatchewan institution. Described as Canadian contemporary with Latin-American influences, the menu offers anything from empanadas to roast quail, wild salmon and lots more. If the words ‘Latin-American’ and ‘Saskatchewan’ in the same paragraph make you weary, then you’ve never eaten at Las Palapas or E.E. Burritos in Saskatoon (and I suggest you try them)!

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

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Sweet Eats: Earl Grey Doughnuts with Sweet Milky Frosting

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I’ve decided to combine my personal love for deep-fried desserts and the habit for tea drinking I picked up while living in London into one delicious doughnut.

Enter: the Earl Grey Doughnut. This recipe yields a light and fluffy interior with a hint of British Earl Grey-flavour and topped with a sweet, milky glaze. You can skip your regular cup of tea in the morning and just go straight for the doughnut instead. I know I will!

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Earl Grey Doughnuts

Doughnut Ingredients:
1 cup 18% table cream
2 ½ teaspoon active dry yeast
2 Tablespoons sugar, plus 1 teaspoon
1 teaspoon vanilla
1 large egg, plus 1 egg yolk
½ teaspoon salt
1 Tablespoon (or 1 tea bag) Earl Grey tea
3 cups flour
4 Tablespoons room temperature butter, cut into cubes
Vegetable oil for frying

Glaze Ingredients:
2 cups icing sugar, sifted
4 Tablespoons milk (add more for a thinner glaze)

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Directions:

  1. Warm cream in saucepan or microwave. Once warm, pour into the bowl of stand mixer. Add 1 teaspoon sugar. Sprinkle in yeast. Wait for 5 to 10 minutes until yeast is frothy.
  2. Add the remaining sugar, vanilla, egg, yolk, salt and tea. Using the paddle attachment mix on low speed until well combined. Add flour a cup at a time. Once all flour has been added switch to the dough hook.
  3. Knead dough on medium speed for 1 minute. With mixer still running, add butter in cubes, until well combined. Leave the dough to knead on medium-high for 5 minutes.
  4. Transfer dough to a lightly greased, clean bowl. Cover with a tea towel or plastic wrap and leave for 1 hour or until it has doubled in size.
  5. Roll dough out to ½ inch in thickness. Cut out donuts using a doughnut cutter or large round cookie cutter and a small cutter to cut out the holes.
  6. Place doughnuts on a parchment lined baking tray. Cover lightly with a tea towel or plastic wrap. Leave to rise for 30 minutes. Once doughnuts have risen, heat your oil in a large heavy bottom saucepan.
  7. Once the oil has reached a temperature of 350°F, or if a doughnut hole sizzles and floats to the top when you drop it in the oil, you are ready to start frying the doughnuts. Cook for 1 minute on each side or until golden brown. Turn the heat down on the oil if the doughnuts are browning too quickly.
  8. While the doughnuts are cooling make the glaze. Whisk together icing sugar and milk until you have a smooth glaze. Add more milk for a thinner glaze. Tip the tops of the doughnuts in the glaze and leave to set.

SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for Nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram littlemirandapiggy and Twitter @mirandaak.

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6 Delicious Burger King-Tim Horton’s Meal Mashups

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There’s tons of buzz around Burger King’s recent takeover of Tim Horton’s, supposedly creating “the world’s third largest quick service restaurant company.” But don’t worry; it’s unlikely Canadians are going to lose out on their precious double-doubles or heavenly Timbits and we see a positive future for this delicious food union. For starters, it’s been said that Burger King could use a menu revamp, especially when it comes to breakfast. Tim’s is known as the Canadian go-to for breakfast items, so it would only make sense for them to collaborate, am-I-right?

So here are a few new-and-improved menu ideas that would join these two forces together, one hash brown burger at a time.

Lo and behold, The Tim/King Menu:

1. Apple Turnover Oatmeal: Take Tim’s classic oatmeal, mix it with Burger King’s tasty Apple Turnovers and there you have it; dessert for breakfast.

2. French Toast Muffin: Canadians are always nibbling on muffins for breakfast, so why not make them even more appealing with some French toast flair.

3. Hash Brown Burger: Two Tim’s hash browns and one Burger King burger patty = heaven.

4. Timbit Sundae: Classic sundaes are always a fan favourite. But topping that classic hot fudge sundae with a few chocolate or sour cream-glazed Timbits would take it to the next level.

5. Fried Chicken and Doughnuts: Ever tried chicken and waffles? Try a crispy chicken filet between two old-fashioned plain doughnuts instead—the Krispy Kreme burger will definitely have a run for its money.

6. Chili ‘n Hash Browns: Burger King’s hash browns are meant for breakfast, but they could be eaten for any meal if they were loaded with some Homestyle Chili from Tim’s.

For more information on the Burger King/Tim Horton’s merger deal visit: www.globalnews.ca.

 

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Savoury Chef Foods: Fresh, Local & Seasonal

Name: Savoury Chef Foods

Location: 1175 Union Street, Vancouver, BC

Year opened: 2006

Chef name: Taryn Wa

Type of cuisine: From innovative, Asian-inspired cuisine to classic favourites, Savoury Chef concocts simple-yet-elegant menus spanning a range of culinary genres.

Signature dishes: Duck with Cherries (Fraser Valley duck breast and leg, burdock, star anise-pickled cherries, Savoy cabbage)—it’s quite classic but also highlights my Asian roots and is always a bit of a pleasant surprise for guests when they sample it!

Signature drink: The Bamboo Brelly, designed by celebrated mixologist and bartender Lauren Mote who is also the creative force behind Bittered Sling Extracts. I always urge my guests to give it a try. It’s a lip-smacking blend of Lillet (French aperitif wine), sake, bitters, lime juice and oolong tea, and I love the sweet pickled citrus garnish so much that I eat it on its own!

Most memorable kitchen mishap: I learned this valuable lesson while in cooking school: a ball of dough can act just like a kernel of popcorn when deep-fried!

Three lessons learnt:

  1. Nurture a strong and passionate team, and one that’s a great fit for your corporate culture. Surround yourself with amazing people and it will not only show in your food, but in the smiles on the faces of your guests.
  2. There will always be a vegan, gluten-free or low-sodium guest request, and it’s important to always make them happy!
  3. Whether it’s a large event like the Cirque du Soleil VIP Rouge tent, a corporate gala or the smallest intimate dinner party, it’s crucial to plan carefully, be prepared for anything and stand by your dishes. Never let anything slide, and always cook what you do best!

Cooking motto: Focused and refined flavours stand out. Keep it simple and cook what you love.

Background: 

After taking centre stage as a professional BC Lions cheerleader, Taryn was inspired to become a chef by her mother and grandmothers, all of whom were accomplished cooks in South Africa. In 2006, she co-founded Savoury Chef Foods along with her partner Kyle Nordman, and has continued to set a new standard of excellence for high-end catering and event coordination in Vancouver. Taryn’s recipe for success is derived from her commitment to providing exceptional service custom-tailored to each client, nurturing a professional and knowledgeable staff, and using premium locally sourced ingredients for her inspired menus.

Now check out these great recipes courtesy of Chef Taryn Wa!

Appetizer: Roasted Carrot Salad

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Mains: Ling Cod with Clams and Beef Ribeye & Braised Cheek

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Dessert: Chinese Five-Spice-Crusted Éclairs

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Taryn-pic Taryn Wa is the Co-founder and Culinary Director of Savoury Chef Foods, a high-end catering and event company based in Vancouver, B.C. To learn more, follow Savoury Chef Foods on Twitter @SavouryChef.

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Food Fetish: How to Make Atlantic Beach Pie

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August. You slay me every time.

I know you’re supposed to equate the usual pie suspects with hot, hazy days, but this right here is like the pie version of the final scene in Dirty Dancing. Sexy, triumphant, a little sad, and the one thing you’ll be aching for come February.

Behold: The most summery of summer pies; the Atlantic Beach Pie.

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A dessert whose very name evokes summer. It’s like sea salt and soft serve ice cream had a fling with a crowd of tart lemons, to create the perfect send-off for a beloved sea-son that always seems too short. It’s cold, creamy and tangy, and the saltine cracker crust is ridiculously satisfying, with its sweet/salty/buttery goodness. Convinced yet?

Bill Smith, a chef and restaurateur in North Carolina is the brains behind this wildly-delicious pie with the equally delicious name. It’s a riff on a classic lemon pie that won me over by replacing hard-to-make crust with smashed saltines, and boring meringue for freshly-made whipped cream. Swoon.

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Bill Smith’s Atlantic Beach Pie

Ingredients for the crust:
1 1/2 sleeves (about 60) of saltine crackers
1/2 cup softened unsalted butter
3 Tablespoons sugar

Ingredients for the filling:
1 can sweetened condensed milk
4 egg yolks
1/2 cup (about 5) lemon or lime juice or a mix of the two
Fresh whipped cream and coarse sea salt for garnish

Directions:

  1. Preheat oven to 350°F.
  2. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, knead in the butter until the crumbs hold together like dough.
  3. Press into an 8 inch pie pan. Chill for 15 minutes, and bake for 18 minutes or until the crust colours a little.
  4. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced.
  5. Serve with fresh whipped cream and a sprinkling of sea salt.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

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7 Kitchen Must-Haves Giveaway: Week #7

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Woohoo… it’s our final Kitchen Must-Haves Giveaway of the summer!

Just to recap, we’ve given away:

Week 1: Weber Charcoal Kettle Grill
Week 2: John Boos Wooden Cutting Board
Week 3: Cuisinart Food Processor
Week 4: MAC Chef’s Knife
Week 5: Le Crueset French Oven
Week 6: All-Clad Stainless Roasting Pan

Quite a good list if I do say so myself. So for this final week of giveaways, you’ll have a chance to win (tadadada) a Kitchenaid Stand Mixer

No respectable baker would be without, and Anna Olson’s kitchen proudly boasts two of these beauties, if memory serves me right.

To win this week’s must-have kitchen gadget, all you have do for a chance to win is send an email to Giveaways@foodnetwork.ca with the subject line ‘Kitchen Gadgets #7’, the answer to the following question:

Question: What is the premiere date for our new fall show, Carnival Eats?

Hint: You’ll find the answer here

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Giveaway Rules

The following are the giveaway rules (“Rules”) for the 7 Must-Have Kitchen Gadget Giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER

NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until September 2, 2014 at 5 pm, after which time no answers will be considered for week seven.

RULE 2. SELECTION OF WINNER

Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE

There are seven prizes available to be won, one per week, which consist of the (“Prize”).

RULE 4. GENERAL

By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.
Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.
The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.
By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.
Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

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Local, Healthy & Honest Food from Stasis Preserves

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Summer is coming to an end and so is easy access to freshly-picked local produce. But as the farmers’ markets close for the season, some passionate Torontonians are preserving fresh-market berries and fruits to enjoy in the cold winter months.

Just south of Dundas, in the west end Toronto neighborhood of Roncesvalles, Julian Katz and his wife Emily Pennington have opened a gourmet food shop,  Stasis Preserves, and production kitchen that focuses on artisanal goods, procured locally. Stasis means “held in time” as Julian explains, “These beautiful strawberries are at the height of their ripeness and nutrition and deliciousness.” By preserving you can experience each product at their peak, no matter what time of year. The focus here is on the wonderful in-house, fruit spreads, preserves and sauces. The shop front boasts shelves of thoughtfully curated goods from local makers, many of whom Katz met while participating in the Toronto farmers’ market circuit.

Katz used to work in the restaurant business—his last job cooking at Chef Lynn Crawford’s Ruby Watchco—where he began to develop a real interest in “how we used to live, and eat.” Understanding when and how to use ingredients at their full potential is a delicate art form that has intrigued this young cook. Katz began to investigate “the old way of doing things, and preserving things.” This led to experiments with pickling and preserving during his time off, eventually filling his small apartment with more preserves than he could give away. A friend convinced him to try selling his goods at the Brickworks farmer’s market and soon, Julian was selling his preserves at six markets around the city. Still employed as a cook, the hours were grueling. After a year or so spending shifts on the line followed by long drives to farms for produce, Katz decided it was time to look for a space to call his own.

Originally 476 Roncesvalles Ave was intended to function as a production kitchen, but over time the small retail space evolved into a shop-front deli and pantry. “We had the space,” as Emily points out, “and we were finding these great products.” Besides market connections, the two sought out cheese makers and growers of food products. The retail side of things grew very naturally, from the house-made preserves, direct-trade goods, made-to-order sandwiches and freshly brewed coffee.

The Stasis preserves have taken off, now being sold across Ontario. All of the fruit and vegetables used for production are bought fresh and direct from farms, and Katz’s spreads use half of the sugar of a conventional jam. The Stasis strawberry rhubarb jam for example, contains Ontario strawberries, rhubarb, cranberries and organic raw evaporated cane juice. All of the fruit-based spreads are created with the intention of letting the fruit shine.

Fitting into Roncesvalles has been easy. A food and health-conscious area, Roncesvalles is full of young families and has a great neighbourhood vibe. The street is lined with excellent restaurants, independent coffee shops, Polish food stores and bakeries. Emily explains, “People are understanding and appreciating what we are doing… the more time we spent in the hood, the more we realized how aligned it would be.” Fitting in with the community was part of what has led to their success; the other part would be catering to the needs of their customers. “We bring in things that people ask for,” says Julian. He also says there are “local artisans making exciting food and we are giving the people of the neighborhood what they want to eat.”

For more information on Stasis Preserves, visit them on Facebook or follow them on Twitter.

JenJennifer Myers Chua is an art director, Asian-food enthusiast, and all-around creative type. Obsessed with culinary pursuits and whitespace, Jennifer spends her days working as a freelance designer and contributing blogger. She spends her nights deconstructing recipes in her mostly all-white loft with her mostly all-white French bulldog. You can check out more of what she does at www.jennifermyerschua.com.

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12 Things You Need To Eat Before Summer Ends

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There’s always those quintessential summer foods you need to eat—corn dogs and funnel cakes from a carnival or local fair. But there are loads of summer eats you can make yourself that are probably tastier (and healthier) than those greasy, deep-fried creations.

So step up to the plate this Labour Day weekend and cook up some of these timely foods:

1. Grilled Corn on The Cob: Anything wrapped in bacon is bound to be delicious—especially fresh, salty, buttery corn.

Try this: Grilled Corn on the Cob Wrapped in Bacon

2. Bacon Cheese Burger: Have some fun on the BBQ this long weekend with a burger that’s big enough (and tasty enough) to feed a crowd!

Try this: Family-Sized Bacon Cheese Burger

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3. Seafood Ceviche: This light and healthy dish is a great end-of-summer appetizer.

Try this: Saigon Shrimp Ceviche

4. Lobster Roll: A soft, warm bun loaded with mayonnaise, lemon butter and lobster—it doesn’t get much better than that!

Try this: Lobster Roll

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5. Ice Cream Sandwich: Ice cream is always a delicious treat but it’s definitely better in the summer (and sandwiched between two cookies).

Try this: Anna Olson’s Ice Cream Sandwiches

6. S’mores: Heading to the cottage over the long weekend? Sit by the campfire and enjoy this delicious combo of marshmallow, chocolate and banana.

Try this: Grilled Banana S’mores

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7. Feta and Watermelon Salad: Nothing is quite as refreshing as a juicy slice of watermelon by the pool. But when you combine it with salty feta—two delicious worlds collide (in a good way, of course).

Try this: Watermelon and Feta Salad

8. BBQ Ribs: It’s tough to resist this backyard BBQ staple—it’s truly finger lickin’ good.

Try this: Braised Pork Ribs with BBQ Glaze

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9. Tomato Salad: Get all the flavours you love from a classic Caesar with the sweet, juicy tomatoes.

Try this: Bloody Caesar Tomato Salad

10. Loaded Hot Dog: Street meat is always a great meal on the go, but when you’re at home you’ve got to have all the fixings!

Try this: Frank of Denmark Hot Dog

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11. Fruit Ice Pop: Stock your freezer with these and you’ll have a go-to treat for your last summer BBQ.

Try this: Mango Coconut Ice Pops

12. Fruit Bundt Cake: This fluffy cake is stuffed with in-season peaches—you might as well use them up while you can!

Try this: Peach Bundt Cake

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Related:

What Is Tofu And How Do I Use It?

Tofu is a versatile, vegetarian, go-to protein. Since tofu itself doesn’t have an overbearing flavour or much flavour at all for that matter, it easily absorbs marinades, making it adaptable for almost any cuisine. It’s also inexpensive, easy to cook and loaded with protein, which makes it a staple for most vegetarians and omnivores alike. There are so many different types of tofu out there—firm, extra firm and silken—it’s hard to know which one to use and when, not to mention what this white, spongy brick even is anyway!

Let’s start with what tofu is: Tofu is kind of like the cheese of soymilk. It’s made by curdling soy milk with a coagulant. When the curds and whey separate, it’s pressed so the water drains out and you are left with curds of tofu. The more it’s pressed, the firmer the tofu will be, and the higher the fat and protein content will be. Tofu has been a culinary staple in Asia for 2000 years and only in the last 65 years has it found its way to North America’s kitchens.

Silken Tofu

Silken tofu is incredibly soft and creamy, often reserved for desserts, sauces, dips or a substitution for eggs or yogurt in recipes. Silken tofu isn’t pressed so it contains the most amount of water making it silky, light and soft. It is so delicate that it may fall through your fingers, so handle with care! Silken tofu does come in soft, firm and extra firm, but are all light and silky.

Cocoa Silken Pudding

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Ingredients:
1 block (19 oz) silken tofu
1/4 cup raw cacao powder or Dutch pressed cocoa powder
3-4 Tablespoons maple syrup
1 Tablespoon almond milk, rice milk, soy milk or coconut milk
Pinch sea salt

Directions:

  1. Place all ingredients in a food processor and blend until creamy and smooth.
  2. If you are using raw cacao powder, it is quite bitter so you may need to add an extra teaspoon or Tablespoon of maple syrup to sweeten it up.
  3. When spooning the pudding into cups to serve, sprinkle with a pinch of coarse sea salt on top for that added salty and sweet combination.

Firm, Extra Firm and Super Firm Tofu

Firm tofus have some of the highest protein content because most of the water has been drawn out. They are best used when cubed, sliced or crumbled, and they can be stir fried, grilled, scrambled and baked. This is definitely the most commonly used tofu, especially for first-timers. But the firmer the tofu, the more challenging it is to infuse it with flavor. Top tofu chefs recommend lightly sautéing it first to crisp up the outside and then marinate it to infuse flavours. Some people recommend pressing the tofu under a heavy object (e.g. can of tomatoes) to draw out any excess water before cooking it.

Miso Maple Tofu Steaks

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Ingredients:
1 block extra firm tofu
3 teaspoons virgin coconut oil
1 Tablespoon white miso paste
2 Tablespoons warm water
1 teaspoon minced ginger
1 Tablespoon maple syrup
2 teaspoons tamari
2 Tablespoons cilantro, chopped
1 Tablespoon black sesame seeds

Directions:

  1. Take the tofu out of the package; place it on a plate or cutting board between two paper towels. Place a can of tomatoes on top of the tofu to drain excess water for about 2 minutes.
  2. While tofu is draining, in a bowl mix miso, water, ginger, maple syrup and tamari together.
  3. Heat a skillet on medium-high heat, add coconut oil and swirl around.
  4. Slice the tofu into rectangular “steaks” and add them to the skillet, lightly browning each side, about 1 minute per side.
  5. Once browned, turn heat to medium-low and add in the marinade over the tofu. If the marinade has firmed up, pour a little more warm water into the mixture and stir until loose.
  6. Cook on each side for about 6 minutes.
  7. Take off of heat and sprinkle with black sesame seeds and fresh cilantro.

Nutritional Benefits

This versatile, vegetarian protein also has an array of health benefits. It’s one of the few vegetarian sources that is a ‘complete’ protein, meaning it contains all of the essential amino acids (building blocks) of protein. Tofu contains calcium, manganese, selenium, iron, magnesium, zinc and vitamin B1. All of these minerals and vitamins are important for the proper development and health of bones, blood, muscles and the overall immune system. Soy does contain phytates, which block the absorption of certain minerals; however tofu has the lowest amount of phytates than other forms such as soy protein isolate.

Soy’s Controversy

Soy itself is controversial due to its ability to mimic estrogen in the body and because most of it is genetically modified. This could either be positive or negative for certain women. If you do have a hormonal imbalance or are genetically predisposed to estrogenic cancers, it may be worth limiting soy consumption. Most soybeans in North America are genetically modified, so buying a non-GMO and/or organic brand is a must.

The best thing about tofu is that it is easy to experiment with. Get in the kitchen and throw it in soups, make a scramble, grill it up, roast it or bake it. If it’s your first time using tofu, just jump right in!

tamara-green-living-kitchen Tamara Green is co-founder of The Living Kitchen, and a Holistic Nutritionist and Natural Cook. She combines her knowledge of nutrition and passion for cooking good food to work with clients to create lasting changes in their lives.

More About Tofu:

Top 5 Bangin’ Banana Split Recipes

bananas

Happy National Banana Split Day! This classic dessert has been around for decades and personally and is (in my opinion) the perfect treat to enjoy on a warm summer night.

Although many of you have probably made this dessert too many times to count, there’s a step-by-step process you can follow to make the ultimate banana split. One thing you’ll need is the traditional banana boat, just like this Luminarc Gourmande Banana Split Dish. Then you’ll be able to get started.

Follow these simple steps for a traditional banana split:

  1. Split a banana in half lengthwise, and place a slice on either side of your boat.
  2. Add 3 scoops of ice cream in between the banana slices—one chocolate, one vanilla, and one strawberry.
  3. Pour a generous amount of hot fudge all over, then top with pineapple chunks.
  4. Finish it off by topping each ice cream scoop with whipped cream and a cherry on top.
  5. Dig in!

Now check out these decadent recipes:

1. Banana Split
2. Hot Fudge & Peanut Fried Banana Split
3. Banana Splits with Cranberry Compote and Coffee Caramel
4. Grilled Banana Splits
5. Soybean Banana Split

bananasplits

More about bananas:

Canadian Shows This Fall Offer Viewers a Delicious and Thrilling Ride

Oh, Canada! We know you love food and we know you love fun. We have two new shows and one returning fan favourite that will celebrate food, fun and plenty of Canada for you to sink your teeth into.

Food-Truck-Face-Off

Food Truck Face Off premieres Sunday, October 12th at 8 ET/PT . Ottawa’s own Jesse Palmer—football star, former host of Recipe to Riches and ex-Bachelor,  hits the road as the host visiting Toronto, Austin, Los Angeles and Miami to see which savvy food lovers have the next great food truck idea (and can maneuver a giant food truck).  Robyn Almodovar, Canadian Zane Caplansky, Alpana Singh, Steak Shaprio, and Andrew Gruel decide who will be the winner to drive away with their own food truck for one year.

Carnival-Eats
Carnival Eats is a deep-fried thrill ride hosted by Canadian funny man with an iron stomach, Noah Cappe. Noah heads to fairs and festivals across North America to indulge in outrageous “stunt foods” and to meet the people who make these crazy eats (and the folks who love to devour them). Carnival Eats premieres on September 5th at 9pm ET and 6pm PT.

Donut-Showdown
Glazed or chocolate-dipped? Jelly or custard-filled? With sprinkles or without? Those options are for beginners. The donut makers and bakers on Donut Showdown run circles around your average donut, creating sweet (and sometimes savoury) masterpieces that could win them $10,000.  Daryn Jones joins the show as the new host. Canadians David Rocco, Zane Caplansky, Maggie McKeown and Eden Grinshpan round out the judges’ table with Elizabeth Falkner, Duff Goldman and Jeff Mahin. Donut Showdown premieres with back-to-back episodes on September 8th at 9pm ET and 6pm ET.

During the season, make sure to visit the shows’ websites to catch up online with full episode streaming, read exclusive interviews, get recipes and more:
Donut Showdown website
Carnival Eats website
Food Truck Face Off website

Perfect Picnic Recipes from The Marc

We asked Chef Bryan Cruz of The Marc to answer 10 rapid-fire questions to get his take French Cuisine.

Name: The Marc Restaurant

Location: Alberta

Year opened: 2010

Chef name: Bryan Cruz

Type of cuisine: Modern French Bistro

Signature dishes: Steak Tartare, Entrecote and Frite with Foie Gras Butter, Beignet

Signature drink: The Marc – Glenmorangie, Martini Bianco, Amaretto and Lemon Juice

Most memorable kitchen mishap: Letting the stock simmer too high overnight and coming into a very smoky restaurant in the early AM narrowly avoiding a potential disaster.

Three lessons learnt:

  1. Pay attention to every detail, no matter how big or small
  2. You’re only as good as your last service.
  3. Never stop learning.

Cooking motto: Work smart, not hard and aim to improve each service.

Everyone knows that August or better yet, summer, is the best time to have a picnic. And arguably no one knows more about creating the perfect pique-nique than the French, and a key component of a successful outing is paying attention to the preparation.

The most important part is your basket. If it’s packed full of the essentials like pickles, cured meats, creamy cheese, some good crusty bread, and a little chocolate for dessert—you’ll be sure to have a great picnic experience. So grab a blanket, find a quiet spot, pop open a nice bottle of rosé and start celebrating the last days of summer!

– Chef Bryan Cruz of The Marc

Try one of these tasty recipes at you next picnic:

Appetizer: Cured Salmon

Salmon Crostini 1

Main: Herb-Marinated Bavette

Bavette 1

Dessert: Apple Tart  & Drink: French Gimlet

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Related:

Best Ways to Celebrate National Peach Month

FN_RReardin_22Aug

There’s a reason foodies are so (warning: corniness ahead) peachy-keen on August. That, of course, is because this month happens to be National Peach Month. And if you haven’t noticed already, we take national food occasions very seriously around here. Why? Because first of all, they give us an excuse to test our limits in the kitchen, and discover new favourite dishes featuring foods that may be out of our cooking comfort zone. And second, we’ll take any reason to post #foodporn on Instagram.

And so, to celebrate this glorious month of the wonderful peach, we’re highlighting five facts about the juicy fruit, sharing three of our favourite sweet peach recipes, and three of our favourite savoury recipes. From baking peaches to frying them, even chopping them up into salsa form, here are the best ways to get the most out of these perfect peaches this month.

The Sweet Possibilities

1. This recipe for Multi-Layered Peach Cake features cheesecake, graham cracker, vanilla cake and brandy caramel sauce. Seriously, what more could you ask for in a cake?

2. Boasting a rich batter and decadent peach filling, you’re bound to love this Peachy Keen Crepe recipe.

3. Looking for a new fruity recipe for breakfast? Try these Ricotta Peach Muffins, the perfect accompaniment to your morning cup of coffee.

The Savoury Possibilities

1. Freshen up your pizza night with a flavourful and exotic recipe for Creamy Smoke Salmon Pizza with Peaches.

2. Perfect for summer dinners al fresco, this recipe for Grilled Peaches and Chorizo Salad is the perfect mix of sweet and savoury. Plus, if you haven’t tried grilled peaches yet, this is the perfect way to start.

3. One surprising way to eat peaches is to cut them up into salsa-form. And for that, we love this recipe for Power Play Crab Cakes with Peach Salsa. It makes the perfect appetizer for your summer BBQs.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

More on peaches:

New Shows and Returning Favourites on Food Network Canada’s Fall Schedule

Starting the first week of September, new shows and new seasons of returning favourites will teach and inspire you in the kitchen, have you cheering on talented cooks and bakers, and keep you on the edge of your seat with outrageous food adventures and chefs battling it out for culinary titles.

Feast your eyes on Food Network Canada this fall; we’ll feed your love food.

Love to watch talented chefs show you what they got?

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Tune in to these shows:

Top Chef Duels: Series Premiere September 3
Beat Bobby Flay: Season Premiere September 3
Chopped Ultimate Champions Tournament: Special Series Premiere September 2

Love feeding your family delicious dishes?

Cooking-For-Family-Shows

You’ll want to watch these shows:
The Pioneer Woman: Season Premiere September 6
Rachael Ray’s Week in a Day: Season Premiere September 7
Farmhouse Rules: Series Premiere September 6

Love to cook comfort food?

Comfort-Food-Collage

Catch these shows:

Southern at Heart: Series Premiere September 7
Jamie’s Comfort Food Series Premiere September 21

Love outrageous and delicious thrill rides?

Outrageous-Food-Collage

You’ll need to see these shows:

Carnival Eats: Series Premiere September 5
Donut Showdown: Season Premiere September 8
Eating America with Anthony Anderson: Series Premiere September 5

Love your food on four wheels?

Food-Truck-Collage

Tune in to these shows:

Eat St.: Season Premiere September 6
Food Truck Face Off: Series Premiere This Fall

Love simple and elegant dishes with a wow factor?

Simple-Food-Collage

You’ll have to watch these shows:

Barefoot Contessa: Season Premiere September 7
Heartland Table: Season Premiere September 6

Love to be amazed by the next crop of young culinary talent?

Kids-Cooking-Collage

You’ll need to see these shows:

Rachael vs. Guy Kids Cook Off: Season Premiere August 31
Chopped Teen Tournament: Special Series Premiere September 6

Click on the link in the show’s name to learn more about each show and its premiere episode!

 

Laura Calder’s Paris Express: Recipes, Review & Giveaway

lauracalder

Laura Calder will change the way you think about fast food.

Right off the bat in Paris Express, Laura Calder basically gives the concept of zippy, 15-minute meals a giant middle finger—which immediately made me want to give her a big old fist pump. Point blank; there’s no such thing as fast French food. At least not as we know it.

White Peach and Yellow Tomato Salad

While many of the recipes in the book are indeed quick and easy to make, the end goal isn’t speed in and of itself. Instead, you’re encouraged to take the French approach to food, to practice, “l’art de vivre” (the art of living). A big part of this involves looking at food as an absolute joy; something to be savoured and not just another box to be ticked off on your to-do list. It’s about food that’s not always easy to make, but more importantly, always worth it.

Lemon Sole Goujons with Asianesque Rouille

Recipes like Seared Duck with Plum Compote and Rosemary-Marinated Quail make me nostalgic for cafés and two glasses of wine at lunch. Oh, and scratchy French songs on a record player. Silly? Maybe, but Calder herself insists that the band of ex-pats living in the French capital are who keep the idea of what it’s like to live in Paris alive, and in turn act, drink, cook and eat extra “en français”. So there.

RosemaryQuail

Rosemary Marinated Quail

Overall Impression: Slow. Down. Now. This is probably the biggest takeaway from Paris Express. You won’t find a super-quick weeknight meal for three kids in here, but you will want to pull it out when you’re looking to entertain, treat yourself to a really good meal or just lapse into a decadent Parisian state of mind.

Salted Caramel Pots de Crème

Sample recipes inside include: Duck Fat Potatoes, Spring Chicken in a Pan, Lemon Sole Goujons with Asianesque Sauce, Speediest of Lamb Chops, Mushrooms en Papillote, Salted Carmel Pos de Crème and Raspberry Clafoutis.

Get these recipes now:

  1. White Peach and Yellow Tomato Salad 
  2. Lemon Sole Goujons with Asianesque Rouille 
  3. Rosemary Marinated Quail 
  4. Salted Caramel Pots de Crème

Buy the book here: Paris Express

GIVEAWAY: We’ve got a copy of Laura Calder’s Paris Express and it could be yours. To win a copy simply follow us on Facebook or Instagram with the hashtag #lauracalderparisexpress

Giveaway Rules:

The following are the giveaway rules (“Rules”) for the Laura Calder’s Paris Express Giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER

NO PURCHASE NECESSARY. To enter, entrants must follow the Giveaway guidelines above, as determined by a Shaw representative. The Giveaway shall run until August 27, 2014 at 5 pm, after which time no answers will be considered.

RULE 2. SELECTION OF WINNER

Upon completion of the Giveaway, a Shaw representative shall review the submissions from each entrant and choose a random entrant to win the giveaway. From the entrants that correctly completed the Giveaway guidelines, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE

There is one prize available to be won, which consists of (“Prize”).

RULE 4. GENERAL

By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.
Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.
The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.
By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by anInternet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.
Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Related:

Top 20 Mouth-Watering Kabobs and Skewers

kebabs-main

Kabobs, skewers, satays, meat on a stick—whatever you want to call them, this quick-fix method is one of the most popular (and fun) ways to grill and eat your food. With endless possibilities for snacks, lunch, dinner and dessert, these versatile recipes will have you skewering all week long!

Try one (or some) of these finger-lickin’ good dishes tonight:

*recipes listed are shown in photos from left to right

Appetizers and Snacks:

1. Fruit and Cheese Bites with Balsamic Syrup
2. Grilled Canadian Feta and Zucchini Ribbon Skewers with Creamy Lemon, Pepper and Oregano Sauce
3. Antipasto Skewers
4. Mini Chicken Skewers with Smoked Paprika
5. Caprese Skewers
6. Potato Prosciutto Kebabs

sticks1

Lunch:

7. Lamb Kabobs in Pita
8. Pork Skewers with Avocado Tzatziki
9. Mouthwatering Baked Buffalo Chicken
10. Lemon Garlic Chicken Souvlaki
11. Tofu Skewers With Walnut Pesto
12. Spicy Pork Skewers (Pinchos Morunos)

sticks2

Dinner:

13. Tomato-Basil Chicken Kabobs
14. Dad’s BBQ Beef Satay with Noodles on Mixed Greens
15. Grilled Vegetable Kebabs
16. Surf ‘N Turf Kebabs with Béarnaise Sauce
17. Peanut Satay Chicken or Shrimp Kebabs with Whole Wheat Couscous and Spinach Salad
18. Shrimp and Zucchini Skewers

sticks3

Dessert:

19. Grilled Tropical Fruit with Coconut Sauce
20. Fruit Sticks with Chocolate Dipping Sauce

sticks4

Related:

7 Kitchen Must-Haves Giveaway: Week 6

giveaway-week-6

It’s week 6 of our 7 Kitchen Must-Haves Giveaway and this week we’re giving away (drum roll please) the All-Clad Stainless Roasting Pan with Rack.

I particularly love this rack (insert snicker here). The rack means that all the juices from the meat will drip and caramelize nicely at the bottom of the pan. Mmmmm… gravy.

This is one of those essentials you need in order to roast chicken, ham, duck, turkey and more. Just think of the possibilities!

Just to recap we’ve given away so far:

Week 1: Weber Charcoal Kettle Grill
Week 2: John Boos Wooden Cutting Board
Week 3: Cuisinart Food Processor
Week 4: MAC Chef’s Knife
Week 5: Le Crueset French Oven

For a chance to win this week’s must-have kitchen gadget, all you have do is send an email to giveaways@foodnetwork.ca with the subject line ‘Kitchen Gadgets #6‘, the answer to the following question:

Question: What are the 10 Ingredients you need to make two awesome BBQ side dishes?

Hint: You can find the answer here.

side dishes

Come back every Wednesday until the end of August for your chance to win a new must-have kitchen gadget!

Giveaway Rules

The following are the giveaway rules (“Rules”) for the 7 Must-Have Kitchen Gadget Giveaway (the “Giveaway”) being administered by Shaw Media (“Shaw”).

RULE 1. HOW TO ENTER

NO PURCHASE NECESSARY. To enter, entrants must answer the question posted above correctly, as determined by a Shaw representative. The Giveaway shall run until August 26, 2014 at 5 pm, after which time no answers will be considered for week six.

RULE 2. SELECTION OF WINNER

Upon completion of the Giveaway, a Shaw representative shall review the answers submitted by each entrant to determine which entrant answered the question correctly. From the entrants that correctly answered the question, Shaw will randomly select the prize winner (“Winner”) and provide the prize to the winner. For the purposes of this Giveaway and the awarding of prize, these Rules shall govern in all respects and the decision of any Shaw representatives shall be final.

RULE 3. PRIZE

There are seven prizes available to be won, one per week, which consist of the (“Prize”).

RULE 4. GENERAL

By participating in this Giveaway, you agree to abide by these Rules and the decisions of Shaw in awarding the Prize, which decisions shall be final and binding upon all entrants. Entrants who have not complied with these Rules are subject to disqualification. Shaw reserves the right to modify the Rules, before or during the Giveaway, in its sole discretion, in any way at any time it deems necessary or appropriate without materially affecting the terms and conditions of this Giveaway. Interpretation of these Giveaway rules by Shaw shall be final.
Personal information collected during the course of this Giveaway shall be used by Shaw and its authorized representatives solely for the purposes of conducting the Giveaway and awarding prizes, and will not be used or disclosed for any other purpose unless required by law.
The Prize is not transferable and not redeemable for cash, will not be extended under any circumstances and must be accepted as offered without substitution.
Employees of Shaw and its affiliates, subsidiaries, related companies, advertising and promotional agencies and the household members of any of the above, are not eligible to participate in this Giveaway.
By participating in this Giveaway, the Winner agrees that his/her name may be used in any and all forms of media, without any further compensation by Shaw and waives all rights (including moral rights) with respect to printed, broadcast and other forms of publicity.
In the event of a dispute as to who submitted an electronic entry, the entry will be deemed to have been submitted by the authorized account holder of the e-mail address submitted at the time of entry. “Authorized account holder” is defined as the natural person who is assigned to an e-mail address by an Internet access provider, on-line service provider or other organization (e.g., business, educational institution, etc.) that is responsible for assigning e-mail addresses for the domain associated with the submitted e-mail address.
Notwithstanding the defined Contest Period, Shaw reserves the right, in its sole discretion, to terminate the Giveaway, in whole or part, and/or modify, amend or suspend the Giveaway, and/or these Rules in any way, at any time, for any reason without prior notice. Interpretation of these Giveaway Rules by Shaw shall be final.

The Giveaway is subject to all applicable laws of the province of Ontario and the laws of Canada applicable therein.

Related:

3 Ways to Make Healthy Sandwiches

FN_RReardin_20Aug

If you haven’t noticed, I take food very seriously—especially lunchtime food—or better yet; workday lunchtime food. It’s the meal that gets you through the day. The meal you look forward to all morning (embarrassing, but true). And the meal that’s got to keep you from getting hangry (you know, angry-hungry) throughout the rest of the workday and your long commute home. It has to be tasty without being too heavy and healthy without being too bland.

So what better food to meet all your needs than everyone’s favourite classic lunch food; the sandwich. Since National Sandwich Month is officially upon us, I decided to share three of my favourite types of sammies that will totally meet your workday lunch requirements.

Whether you’re looking for a bit of protein or an extra helping of veggies, here are three yummy recipes you need to sink your teeth into stat.

Veggie and Goat Cheese Sandwich

FN_RReardin_20Aug2

Ingredients:

Sliced multi-grain bread
Eggplant, thinly sliced
Red and yellow bell peppers, sliced
Red onion, cut into thin rounds
Zucchini, cut into thin sliced
Spreadable goat cheese
1 small garlic clove, chopped
Mixed greens
1 Tablespoon extra-virgin olive oil
Butter

FN_RReardin_20Aug3

Directions:

  1. Broil the eggplant slices (about two per sandwich) in oven for about 3 minutes.
  2. Meanwhile, cook the olive oil and garlic in a large pan over medium heat, adding the onion, zucchini and bell peppers, stirring and letting simmer as you go.
  3. Add the eggplant to the pan with the other vegetables and cook for 3 minutes on each side.
  4. Toast the bread and spread a little butter on the top side. Layer the mixed greens on the bottom half and place the grilled vegetables on top. Spread the goat cheese on the top half, and then sandwich the two together.

Turkey Cranberry Sandwich

FN_RReardin_20Aug4

Ingredients:

Mixed greens
Turkey, thinly sliced
Mature white cheddar, sliced,
Cranberry sauce
Butter or Miracle Whip
Bun

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Directions:

  1. On the bottom half, layer the mixed greens, turkey, cranberry sauce and cheese.
  2. Spread butter or mayonnaise on the top half, and sandwich together.

The Fried Egg Croissant

FN_RReardin_20Aug6

Ingredients:

1 organic egg, fried
Tomato, sliced
Cheddar cheese, sliced
Basil leaves
Butter
Croissant

FN_RReardin_20Aug7

Directions:

  1. Add butter to a small pan over medium-high heat and fry the egg.
  2. Fold the egg so the edges don’t hang off the side and layer it on the base half of the croissant, followed by a few basil leaves, tomato and cheddar cheese.
  3. Add a little butter to the top half of the croissant, and sandwich together.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

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