December 15, 2007

Food in the News

Why are North Americans so obese? A cheeseburger surrounded by Krispy Kreme Donuts may explain a bit - Forbes

Once again, a successful woman is valued not for her accomplishments, but her body. Take a look at this article that discusses whether Nigella is too fat - Chow

How to pair raspberries or dill seeds? - FoodPairing

Kinky in the Kitchen

I am not much of a baker. I find it too time consuming and meticulous. I was traumatised by a terrible catering experience, where I was asked to make 10 desserts, and I now try to avoid it at all costs. These cookie cutters may change my attitude though. The Pipparkakan cutters claim to inspire a "lustful Christmas" complete with aphrodisiac baking recipes!

Gift Guide

Still looking for gift ideas for your favourite foodie? Chow has come up with an extensive list. As a collector of egg cups I adore the Cico ones with a spoon and salt castor. How adorable!

December 6, 2007

Discovering My Voice

Monica Wolfson recently mentioned me in her blog for the Windsor Star.

Thanks for the kind words!

December 3, 2007

Grilled Haloumi Cheese

Haloumi is amazing cheese. It is dense, salty and - to use a Nigella word - "squidgy". It is simple to prepare and the way I like best is to grill it.

Grilled Haloumi with Olive Oil and Thyme
1/2 lb Haloumi cheese, cut into 12 rectangular blocks
3 T extra-virgin olive oil
2 T fresh thyme, chopped
6 (6- to 8-inch) wooden skewers

>Push 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.

Stir together oil and thyme in a 13- by 9-inch shallow dish.

While cheese soaks, prepare grill for cooking. Preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Drain cheese skewers on paper towels and pat dry, then grill, covered on a well-oiled grill rack, turning until evenly browned, 3 to 7 minutes total.

Add cheese skewers to thyme oil and turn to coat.

If you aren't able to grill outdoors, cheese can be cooked in an oiled well-seasoned large ridged grill pan over moderate heat.

Please take some time to read my article on the Food Network about a few Middle Eastern stores, bakeries and restaurants in Windsor.

December 2, 2007

Walkerville Brewery

Walkerville Brewery makes beer that should be a source of pride for Windsor, Ontario. For more details on its history, please read my article on the Food Network website.

December 1, 2007

Food in the News

Why do so few women run kitchens in prominent restaurants? - New York Magazine

How to order wine - Seattle Times

New Windsor bakery - Cakes By Renee! - Windsor Eats

How do you feel about loud noise in restaurants? - Blogelicious (Windsor Star)

Comparing frozen french fries...- Boston Globe

Recipe Reviews

After being on hiatus for over two weeks the only theme I have for these recipes is ketchup!

Get it, catch-up. Yep, think I'll just stick to food.

Celebrity Gingerbread Criminals - CHOW (picture credit goes to them as well)
Smoked Salmon Pizza - Toronto Star

Deep Fried Hannukah Treats - CHOW

Mushroom and Pancetta Soup - CHOW

Roasted Mushroom and Asparagus Salad with Chili Mustard Vinaigrette - Toronto Star

Cooking Club - Appetizers

November's cooking club was held at Jillian's place and the theme was appetizers. Our intention was to try out new recipes at this meeting and then meet up in Mid-December to do an appetizer exchange with the recipes that we thought were most successful.

The common thread throughout the evening seemed to be "deep frying". How could something deep fried be bad?

Our menu included:

Jillian - Mulled Cider (see below) and Mulled Red Wine

Jillian - Italian Rice Balls (see below)

Dana - Zucchini Fritters with Dipping Sauce

Danielle - Pissaladiere *I added roasted red peppers

Rosemary - Spiced Pear Raviloi with White Chocolate Mascarpone Dip

Mulled Cider

3 c apple cider

3 allspice berries

1/4 t nutmeg

4 cloves

2 cinnamon sticks

1/2 c Granny Smith Apples - sliced thin

1 1/2 c Spiced Rum

Place all ingredients in a saucepan and simmer on medium heat for 10-15 minutes. Strain before serving, and serve warm.

Italian Rice Balls


5 cups canned low-salt chicken broth

1/2 ounce dried porcini mushrooms,* rinsed
2 tablespoons (1/4 stick) butter

1 tablespoon extra-virgin olive oil

2 1/2 cups finely chopped onions

12 ounces crimini mushrooms, finely chopped

6 large garlic cloves, minced

2 tablespoon minced fresh basil

1 tablespoon minced fresh oregano

1 1/2 cups arborio rice or medium-grain white rice

1/2 cup dry white wine

1/2 cup grated Parmesan cheese

Bring broth to simmer in heavy medium saucepan. Add porcini and simmer until just tender, about 2 minutes. Using slotted spoon, transfer mushrooms to plate. Cool mushrooms and chop finely. Cover broth and keep warm over very low heat.
Melt butter with oil in heavy large saucepan over medium heat. Add onions; sauté until tender, about 10 minutes. Add crimini mushrooms; sauté until tender, about 8 minutes. Add porcini, garlic and both herbs; sauté 4 minutes.

Add rice; stir 2 minutes. Add wine; cook until liquid is absorbed, stirring often, about 3 minutes. Add 1 cup hot broth; simmer until liquid is absorbed, stirring often, about 8 minutes. Continue to cook until rice is just tender and mixture is creamy, adding more broth by cupfuls and stirring often, about 30 minutes. Mix in 1/2 cup cheese.


3 cups chilled risotto (see above)

12 (1/2-inch) cubes fresh mozzarella (about 1 oz total)

1 cup all-purpose flour

2 large eggs, lightly beaten

1 cup fine dry bread crumbs
About 8 cups vegetable oil for frying

Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).


1 small onion, chopped coarsely

3 garlic cloves, chopped

3 tablespoons olive oil

2 red bell peppers, roasted

2 tablespoons chopped fresh basil leaves

In a skillet cook onion and garlic in 1 tablespoon oil over moderate heat, stirring, until softened. Transfer onion mixture to a food processor and add roasted peppers, basil, remaining 2 tablespoons oil, and salt and pepper to taste. Blend sauce until smooth and transfer to a small bowl.

(Sauce may be made up to 3 days ahead and chilled, covered.)

Spoon sauce on plate and serve rice ball on top.

In My Opinion...

I have been a terrible blogger lately. I apologise for the lag between posts.

On that note, I have decided to post some of my favourite eateries in Windsor, Ontario. I would love to hear your opinions on these places as well as suggestions of restos that you prefer!

Best Greasy Breakfast - The Velvet Restaurant

Best Place for an Intimate Dinner/Best Fine Dining/Best Wine List - Mamo Bistro

Best Place for Chicken Wings - Rock Bottom Bar and Grill

Best Pizza (this one was hard!!!) - Koolini and Riverside Tavern

Best Place to Grab a Beer - Kildare House

Best Place for Italian Food - Mezzo

Best Place for Ethiopian - Marathon

Best Place for Indian - India Palace

Best Place for Sushi - Teka

Best Place for Burgers - Gilligans

Best Place for Middle Eastern - El Mayor

November 11, 2007

Recipe Reviews

This week's article is dedicated to the fabulous grilled cheese sandwich.

Salvadorean Grilled Cheese aka "the Pupusa" - Washington Post

Goat Cheese Grilled Sandwich - Toronto Star

Top 10 types of Grilled Cheese - Chow

Food in the News

How to deal with those chronically late people in your life (admit it, we all have one) - Chow

Malcolm Gladwell discusses ketchup and mustard - Epicurious
How restaurants are failing Canadian children - Globe and Mail

November 10, 2007

Restaurant Review - Marathon, Windsor ON.

Windsor has a diverse community and it is represented in its restaurants. Though our community is a bit big box and pub food happy, the level of restaurants owned by local residents is usually first-rate.

One of my favourite restaurants in Windsor is Marathon Ethiopian restaurant which is located in the downtown core. Unfortunately when I mention this to people I often get a few inappropriate comments or jokes. Too bad for them that they choose not to experience the robust spices and warm atmosphere that are incorporated into the experience when dining at Marathon.

Right now I am stuck on their Vegetarian Platter with Injera. My favourites are the Aziffa (lentils with onion, chilies, olive oil and lemon) or the At Ket Wat (carrot and potatoes roasted with turmeric).

Windsor Eats recently posted a great review that further details all the hard work that goes into preparing these dishes and running the restaurant.

November 4, 2007

Recipe Reviews

This week, it seems that the recipes I have gathered fall into two categories: junk food or Fall food. Sounds about right for this time of year.

Food in the News

Cupcake Submissions are in! Take a look at the fondue one... - Cupcake Blog

Is there a time when bacon vodka is not appropriate? - Jumbo Empanadas

How to set a fabulous table - Toronto Star

What is/was your Halloween candy style? - Washington Post

A good bottle under $12? The experts chime in - Boston Globe

Halloween Party!

On October 27, my husband and I threw a spooky Halloween bash. It turned out to be quite the collaborative effort as our friends and family contributed with either food or decorations. The evening was enjoyed by all that attended.

Our menu included:

Magnolia Vanilla Cupcakes (with the cutest Halloween decorations ever - supplied by my in-laws!)
Potato Skins with Bacon, Cheddar Cheese and Chives - see below
Black Bean Dip in an Eggplant O'Lantern
Brie with Tapenade
Electric Jello Brains

Potato Skins with Cheddar, Bacon and Chives

6 potatoes, washed and cut in half lengthwise
2 c shredded old cheddar cheese
1c crumbled, freshly cooked bacon
Salt & Pepper
1/3 c chives, snipped into 2 cm pieces
sour cream (optional)
Set your oven for 375 F. Place the halved potatoes on a baking sheet, skin side down. Sprinkle with S&P and prick the flesh a few times with a fork. Bake in the oven for about an hour or until the flesh is fully cooked.

When finished, remove from oven and allow to cool. Once the potatoes are at room temp, use a spoon to scoop out most of the flesh; leaving it about 1 cm thick around the potato skin. Put the scooped out part to the side and use later for gnocchi or perogies.

If serving large portions, leave the skins whole. If serving as an appetizer, cut the skins in halves or quarters and place on a baking sheet. Sprinkle a generous amount of cheese and bacon on each potato skin. Place in the oven at 375 for about 10 min. or until the cheese melts.

Once they are out of the oven finish them will a dollop of sour cream and a sprinkle of chives.

Makes about 24 appetizer sized pieces.

October 27, 2007

Harvest at the Homestead Article

Autumn is such a gorgeous time of year in Essex County. It reveals a new bounty of local food products that our area has to offer. Take a look at the Food Network for my article about the Harvest at the Homestead Festival.

October 21, 2007

Cooking Club - Wine Pairings

October was my month to host Cooking Club. It is always a challenge to come up with a theme that will impress others, so I am always throwing a few around in my head until I come up with one that I think will do. This time I decided to do wine pairings. I assigned each person a type of wine and then asked them to come up with an appropriate dish.

Here is what we ended up with. We did a damn good job if I do say so myself.

Jillian - Spinelli Sangiovese - Imam Byaldi

Rosemary - Spinelli Sangiovese - Mushroom, Rapini and Sausage Baked Ziti (see below)

Mushroom, Rapini and Sausage Baked Ziti

Sauce: (makes extra sauce)

1 large can crushed tomatoes

1 large can diced tomatoes

1/2 small can of tomato paste

3-5 garlic cloves minced

5 Italian sausages, cases removed, broken up into chunks

1/2 - 1 cooking onion, chopped

1/2 c mushrooms, sliced

hot pepper flakes to taste

basil and oregano

salt and pepper.

Put 1-2 Tbsp of olive oil in the bottom of a large saucepan. Add onion and saute 3-4 minutes. Add broken up sausage and garlic and brown. Add mushrooms and cook 5 minutes more. Add canned tomatoes (all) and spices to taste. Simmer for at least 25-30 minutes for flavors to blend.


450 g ziti

1 bunch rapini

2 cups shredded mozzarella

parmesan to taste

Cook ziti until 3/4 done. Add cleaned and de-stemmed rapini to pasta water and continue cooking until pasta is cooked. Drain. Pour ziti and rapini into a lasagna dish. Add sauce. Mix. Cover with cheeses. Bake uncovered in 350 degree oven for 30 minutes or until cheese is bubbly and browning.
Imam Bayaldi
2 1/2 lb eggplant
3 onions, peeled, sliced in thin circles
1/2 cup water
5 Tbsp olive oil
5 tomatoes sliced
tsp cinnamon
tsp nutmeg
1/2 cup chopped parsley
6 cloves garlic sliced thin
fresh ground pepper
juice from 1/2 a lemon
pinch of sugar
Cut eggplants in half and make at least 3 vertical slashes in each (not piercing the skin). Salt and let sit (flesh side down) for 30 minutes (rinse and dry).
Simmer onions in pot with boiling water for a few minutes. Drain and fry with 2 Tbsp olive oil until soft.
Put 1/3 of the onions and 4-5 slices of tomato in the bottom of a buttered casserole dish large enough to hold eggplants. Add remaining tomatoes to leftover onion mixture and fry for 10 minutes. Add cinnamon, nutmeg, 2 crushed garlic cloves and 2 Tbsp of the parsley. Continue to cook approximately 5 minutes.
Stuff remaining garlic slices in slashes of eggplants. Spoon mixture from frying pan onto eggplants. Pepper and sprinkle with parsley, sugar and lemon juice. Bake in oven on moderate heat (350F) for approximately 40 minutes (or until eggplant is soft). Can be served this way or can scoop out the mixture and blend it slightly with a hand blender.

Better Late Than Never...

After downloading a few pics today I realised that I never did do a post related to my Thanksgiving feast. This year was our year to host, though our families were extremely helpful in providing some lovely additions .

Our menu consisted of:

Carrot Casserole

Sweet Potato Casserole

Cranberry Cornbread Dressing

October 13, 2007

Food in the News

Recipe Reviews

I have decided to start a new regular posting in addition to my "Food in the News" articles. Each week I will try to go through all of my favourite blogs and choose a few of my favourite recipes to share with you.

This week has a bit of a Halloween Theme - which is perfect because of my upcoming party.

Homemade Candy Corn - Bon Appetit Blog

Pumpkin Cake Cookies - Toronto Star

Caramel Apple Cupcakes - Cupcake Blog

Molecular Gastronomy

I have been fascinated with this subject ever since I saw a documentary of Anthony Bourdain's visit to El Bulli in Spain on the Food Network. Lucky for me, a friend of mine bought me a cooking course about this very subject for my birthday.
To find out more information about the course, take a look at my Food Network article
- which talks further about things like Mango "Caviar" (pictured above).

September 30, 2007

Cooking Club - Comfort Food Done Light

This month's cooking club theme was Comfort Food Done Light. Take a look at my Food Network article for more details.

Mulled Cranberry Guava Toddies - Melanie
Low Fat Hot Spinach and Artichoke Dip - Melanie
French Onion Soup - Dana
Thyme Chicken with Pumpkin Dumplings - Danielle
Scalloped Potatoes - Rosemary
Chai Latte Spelt Brownies - Jillian

Danielle's Thyme Chicken with Pumpkin Dumplings (inspired by a Weight Watcher's recipe)

1 t fresh thyme - chopped

1 t pepper

2 boneless, skinless chicken breasts - cut into large pieces

4 skinned, boned chicken thighs - cut into large pieces

1 T olive oil

1/2 c diced cooking onion

3 c sliced, shiitake mushrooms

2 3/4 chicken broth + 1/4 c

1/2 c white wine

2 garlic cloves, minced

2/3 c flour

1 t salt

2 T fresh parsley, minced

1/2 t baking powder

1/4 t baking soda

3/4 T shortening

1/4 c mashed cooked pumpkin

1/4 c low fat buttermilk

3/4 c fat free sour cream

1. Sprinkle thyme and pepper over chicken pieces. Heat oil in large pot and add chicken, cooking until browned on each side. Remove chicken from pot and set aside.

2. Add onions to pot and saute for 5 min. Remove onions from pot and set aside.

3. Add mushrooms and 1/4 c chicken broth to the pot and cook until liquid has almost evaporated. Return chicken and onions to the pot and add the rest of the broth along with the wine and garlic. Bring to a boil; then reduce heat and simmer for 3 minutes.

4. Place 1/4 c of flour and 1/2 t salt in a small bowl. Gradually add 1/4 c of broth and whisk until fully blended. Add flour mixture to pot, stirring well. Cover the pot and simmer for 20 min. - stirring occasionally.

5. Combine the rest of the flour, a pinch of pepper and salt, 1 T parsley, baking powder, and baking soda in a bowl. Cut shortening into mixture using two knives until it resembles coarse meal. Add the pumpkin and buttermilk to the mixture - stirring until moist. Set aside.

6. Stir sour cream into chicken mixture. Drop dough onto chicken mixture to form 6-8 dumplings. Cover and simmer for 20 min. Remove from heat and serve.

Makes about 6 servings.

372 calories, 9.5 g of Fat (2.5 g saturated).

Lower-Fat Hot Spinach and Artichoke Dip

40 minutes total (20 minutes prep)
Makes 40 servings (2 1/2 cups)

(12 ounce) package light silken tofu
2 tablespoons reduced fat mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
3 garlic cloves, minced
1 small onion, diced
1 (15 ounce) can artichoke quarters in water, drained, rinsed, and
1 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup grated Parmesan cheese (or 4-cheese blend)
1 teaspoon horseradish (optional)

1. Preheat oven to 400 degrees F

2. Puree tofu, mayonnaise, mustard, lemon juice, garlic, onion and horseradish (if using) in blender or food processor until smooth. Transfer to bowl.

3. Stir artichokes, spinach, and cheese into tofu mixture.

4. Place into an 8-inch glass pie dish or casserole.

5. Bake for 20 minutes. Serve immediately with whole wheat pita bread or fresh vegetables.

Some nutrition facts (per 26 g serving):

Total fat: 0.9 g (saturated fat = 0.3 g; polyunsat. fat = 0.2 g; monounsat. fat = 0.2 g; trans fat = 0 g)

Mulled Cranberry-Guava Toddies

2 litres of President's Choice light cranberry juice cocktail
1/4 cup sliced, peeled fresh ginger
2 teaspoons whole cloves
16 (1/4 inch thick) slices orange (about 4 oranges)
1 litre guava juice
2 cups dark rum (optional)

1. Combine first 5 ingredients in a large saucepan.

2. Bring to a boil.

3. Cover, reduce heat, and simmer for 10 minutes.

4. Pour through a sieve and discard ginger and cloves. Reserve oranges if desired.

5. Stir in rum and serve while still warm.

Rosemary's Scalloped Potatoes

8-10 Yukon Gold potatoes, peeled and washed
1 Spanish or sweet onion (size depends on how much onion you like)
3 Tbsp butter
3 Tbsp flour
3 cups 2% milk
2 cups low fat grated cheese (of your choice)
Salt and pepper to taste.

1. Cut potatoes and onion into thin slices. Arrange in baking dish in layers.
2. Melt butter in saucepan. Add flour and stir for a couple of minutes, making a roux.
Slowly add milk. Stir constantly on medium heat until sauce is thickened.
Add grated cheese to sauce. Add salt and pepper to taste. Stir until cheese is melted.
3. Pour sauce over potatoes.
4. Bake covered in 350 degree oven for 1.5 hours or until potatoes start to brown.

Jillian's Chai Latte brownies

1/4 cup skim milk
5 cardamom pods, crushed
5 cloves
1/2 tsp allspice
1/4 tsp chili powder
1 chai tea bag. opened
1 stick cinnamon
4 oz dark chocolate
1/4 cup butter
2 egg whites
1 1/2 cup spelt flour
6 packets stevia
1/2 cup cocoa
1/3 cup brown sugar
1 tsp baking powder
1/2 tsp salt
cooking spray

1. Preheat oven to 350.
2. Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Strain milk and discard solids. Add chocolate and butter; microwave to melt. cool slightly, add eggs, stir with whisk.
3. Combine flour and next 5 ingredients. Add flour mixture to chocolate mixture, stirring until just combined. Spread evenly into a 9-inch square baking pan coated with cooking spray. Bake at 350 for 30 minutes or until centre is set.

September 24, 2007

And Now On To Something Horribly Disgusting...

Scabaroni - barf! Not even my sugar-crazed sister would eat that.

Bite-Worthy Blog!

Check out the blog Cupcake Bakeshop. The recipes are tremendous and obviously well-tested. The cupcake combinations are out of this world! How could I not endorse a blog that has a recipe for Donuts and Coffee Cupcakes or Sweetcorn, Maple and Bacon Cupcakes.

September 16, 2007


Windsor, Ontario has the best pizza in Canada. For proof of this, check out my article on the Food Network Website.

One lump or two?

Now you can make sure that your partner gets it right.

Food in the News

The Toronto International Film Fest is starting to wind down. Read about all the amazing food that was consumed - Globe and Mail

Calories will not need to be reported on NYC menus - CBC News

Sears catalogue now carries Nova Scotia lobster? - CBC News

Meat prices may go the way of gas prices - CBC News

Farmer Fresh

Every foodie knows that eating seasonal and local is going to increase the flavour and quality of any meal you consume. Using your local market to supply these foods is another great idea. I like to wander the market and let the displays inspire me.

Here are some of my favourite places to frequent:

* Your Kitchener Market (be sure to visit Casa Salsa for some amazing Mexican food)

* Covent Garden Market - London, Ontario

* The St. Lawrence Market - Toronto, Ontario ( Kozliks Mustard is the best!)

The Food Network Canada also has some great informative articles about fresh markets across Canada.

August 30, 2007

Better Than Your Average Grocery Store

After returning from our glorious vacation I felt like my cooking was in a bit of a rut. I needed some inspiration. So decided to head out to some small grocery stores in the area to see what I could find.

I hit Royal Pita Baking Company which is a Middle Eastern Store that used to be owned by Windsor's current mayor. When I walked in I saw at least 8 different types of olives - I knew I was in the right place. I left with my bags filled with fresh flatbread, glaceed fruit, haloumi cheese, rosewater and pomegranate molasses.

Mexico Lindo is a favourite of my husband and I. We love walking in to the smell of freshly cooked tamales and other dishes that are created each day. From there I was able to snag corn tortillas, hot sauce, dulce de leche, chorizo sausage and tomatillos.

So far I have made tomatillo salsa, grilled haloumi on poached eggs with arugala from my garden, and a pizza with the flatbread for the crust.

I am so thankful for the diversity in this city!

August 26, 2007

Roasted Tomato and Pesto Pizza

Tomatoes are in season and this is definitely one of my favourite times of year. Read my article about tomatoes on The Food Network Canada.

A great way to enjoy these fruits is in a Roasted Tomato and Pesto Pizza (recipe below)

Roasted Tomatoes

5 tomatoes, seeded and sliced thick
2 t sea salt
1 t fresh black pepper
2 -3 T olive oil

Preheat the oven to 325 F. Arrange the sliced tomatoes in one layer on a baking sheet. Sprinkle salt and pepper on the slices. Drizzle olive oil over the tomatoes as well. Place in oven and bake for 60 min. or until the colour of the tomatoes has deepened slightly and some of the moisture has been removed.


3 garlic cloves
1/2 c pine nuts or walnuts
2/3 c Parmesan cheese, coarsely grated
1 t salt
1/2 t black pepper
3 c loosely packed fresh basil or arugala, or a combination of the two
2/3 c olive oil

With food processor running, drop in garlic and finely chop. Add nuts, cheese, salt, pepper, and basil, then process until finely chopped. Add the oil, blending until incorporated.

Makes about 1 cup.

Roasted Tomato and Pesto Pizza

1 pizza crust, either ready made or pre-cooked
1 c pesto
1 c roasted tomatoes
4 oz. creamy goat cheese
½ c fresh basil or arugala, cut in a thin chiffonade
1 T olive oil

Preheat the oven to 375 F. Evenly spread the pesto across the pizza crust. Place the roasted tomatoes in a thin layer so that they cover the entire pizza. Crumble goat cheese on top of the tomatoes. Sprinkle basil or arugala on the pizza and drizzle with olive oil.
Bake the pizza for 20 min. or until crust is crispy and cheese is golden.

August 24, 2007

More Food In the News

A woman in Detroit is fined for throwing grapes - CBC News

A McMuseum? - CBC News

Blame it on the "doob"-ious meatball - CBC News

August 23, 2007

Food in the News

There is quite a bit to catch up on:

The memory of the smell of Za'atar on flatbread gives me such cravings... - Toronto Star

Exotic salts are becoming quite trendy. Fortunately I already have my Fleur de Sel, Pacific Sea Salt, Smoked Alder Salt, Hawaiian Coral and Brittany Gray Salt - Globe and Mail

Tomatoes are in season - Yay! Here are a few tasty recipes - New York Times, Globe and Mail

More and more frequently I read about how beer & food pairings are more complementary than
those with wine - The Boston Globe

August 22, 2007

I'm Baaa-ack!

Back to reality, what a bummer. I just spent the last week and a half at a cottage in Haliburton, Ontario. It was such a fabulous and relaxing vacation. It was also a chance to enjoy some great food. We had amazing dinners each evening and were also able to dive into some local seasonal treats- including wild blueberries!

Here are some of my favourites from last week:

* Ice Cream from Kawartha Dairy (available in the GTA too)

* Boozy BBQ Brie (see picture)

* Peach Sangria (recipe below)
* Sweet Potato Crusted Mahi-Mahi (recipe from Dinosaur BBQ CookBook)

Peach Sangria

2 firm - ripe peaches, cut into thin wedges

1 orange, sliced into thin rounds

1/2 c Peach Schnapps

1/3 c granulated sugar

750 ml bottle white wine

2 c sparkling water


Stir together peaches, schnapps, wine and sugar in a large pitcher

until the sugar is dissolved. Let stand for at least 2 hours. Stir in

sparkling water and add some ice. Enjoy!

August 10, 2007

Vacation, All I Ever Wanted!

We're off on vacation for about a week and a half!
New entries will begin again on August 22.

August 5, 2007

Warning - This Resto May Be Bad News!

My husband and I are constantly debating about where to go when we decide to dine outside of our home. He likes to take a chance on places that seem a bit sketchy in decor and cleanliness, I prefer to eat where there is a good menu and reputation. We do agree on two things though: we want food that tastes great and is of fantastic quality for a reasonable price. Unfortunately, we have hit some duds along the way. Restos that use prepackaged mixes or just seem to have little knowledge of cooking and food have come up in our repertoire now and again.

Chowhound has come up with a list of the Top Ten Restaurant Warning Signs to help us avoid these disasters in the future. (Take a peek at the comments under the article for a few more ideas)

August 3, 2007


One of the greatest hurdles for people who attempt to buy local is convenience. Driving 45 minutes out of your way to buy local blueberries is not always great time management - it is, however, always worth it for the flavour and quality.

Homegrown Ontario has now made it that much more convenient to identify local Ontario meat. This organization " is an alliance of Ontario Pork, the Ontario Veal Association and the Ontario Sheep Marketing Agency". Research from Ipsos Reid clearly indicates that "Ontario consumers want to support their local farmers while purchasing fresh, quality meat" and this allows them to easily do this.

The website includes recipes, ways to identify cuts of meat and where to find vendors.

July 29, 2007

The Windsor Market

The Windsor Market is involved in many of my early childhood memories about food.

Check out my article on the Food Network about Windsor's newest addition.

July 25, 2007

Addicted to Poutine

Poutine can become an obsession.

Food in the News

Diet Coke, though low in calories, is not as safe as once thought - CBC News

Now Canadians finally have a way of determining whether organic products are actually certified - CBC News

Looking for new ways to enjoy those leafy greens? Check out the "Salad Spinner" - Washington Post

July 24, 2007

Belushi's Won the Gold!

Meals on the Fly

In North America there are many of us that eat out entirely too much. I confess, I was guilty of this at one time. After realising how simple it was to come up with a meal that tasted better than 90% of the take out places I frequented - all was changed.

Mark Bittman can help lead anyone to eating better meals at home with his article " Summer Express: 101 Simple Meals Ready in 10 Minutes or Less " in the New York Times. I plan to put many of them to use.

July 16, 2007

Food in the News

Food & crime never pays - CBC News

Nothing is more soothing than a hot ramen noodle bath after a long day - CNN

Your Parents were Right. Fruit and Veggies = A Healthy Body - CBC News

The 10 Best Wines of the Year, so far - The Sacramento Bee

"Sometimes a lollipop is just a lollipop"

Hmmm, one may wonder what it would imply to suck on one of these?