I was looking for an interesting dessert to serve over the holiday weekend and found a quark and yogurt cheesecake (quark is a soft, spreadable cheese with a texture that is a bit lighter than tubbed cream cheese, but not as runny as cottage cheese. The only mainstream grocery store brand I know that carries […]
What do you do with pavolova, lamb shanks, wheatgrass and pizza cheese? Normally, you think juice when you hear about wheatgrass, but this is not what I’m going to make. With the lamb, you could go with curry, but you can also make some sort of casserole. In addition to the mandatory ingredients, I would […]
The spring edition of the One of a Kind Show is a bit smaller than its holiday edition, but nonetheless still filled with artisans presenting everything from delicious food to crafts, fashion and more. So who’s there? Here are just some: Mélissa Nepton (Booth P49): Fresh after showing at World MasterCard Fashion Week, Mélissa Nepton […]
Mystery ingredients from episode 11 were take-out inspired and included items such as burgers, onion rings, pho, bubble tea and more. For the appetizer round, contestants had to put together a meal using pho, submarine sandwiches, pakoras and Greek salad. This week, I will attempt to create an elevated version of a meal my grandmother […]
Also known as “student casserole,” this dish traditionally consists of ketchup, hotdogs, bad cheese and pasta. However, to make it just a bit “fancier,” (as if student food can be fancy – LOL!), I’m going to toss in a few other items, all in the appetizer basket of a recent episode of Chopped Canada. These […]
What do you do with stilton cheese and egg rolls? With watercress also in the basket, along with chestnut flour, you make some sort of salad, of course! This week, I’ve decided to use the ingredients from the first course to create some imaginary dish that I may or may not eventually make in real […]
On last week’s episode of Chopped Canada, the appetizer ingredients included ingredients such as frogs legs, thumbprint cookies and romaine. The main course required chefs to use cherry cheesecake and T-bone steak while dessert had paneer and elderflower liqueur in the basket. They were all kind of throw-offs! Though I considered getting a bit creative […]
Besides turducken, which was for the main course, other ingredients included hamburger pasta dinner (e.g. Hamburger Helper (yuck!!)) and perch for the appetizer and crystalized ginger and fiddleheads in the dessert round. Again, I’ll be focusing on the main course this week (I don’t know why I gravitate towards that!). Purple potatoes Besides turducken, other […]
Ingredients for episode six included tuna steaks and french fries for the main and Royal Gala apples in the dessert round. For this week, I will concentrate on the mystery basket in the main course. In addition to the fries and tuna, the remaining two ingredients were lime pickle and pina colada mix. This is […]
Canadian seafood provider, Toppits, has just launched its gluten-free line of breaded fish which I recently had the chance of trying at a luncheon, courtesy of High View Communications. Currently, there are three in the line, black pepper cod, lightly seasoned haddock and savoury lemon sole. The fish can last for 18 months in the […]
