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所以回到2月,当我的朋友Jan的新食谱出来时,我非常勤奋,确保我在官方发布的当天及时发布了一个食谱。当每个人结束晚餐时,我在星期天晚上做了一壶甜菜 - 我这几天努力做更多的大家庭宿舍 - 这是一个完全击中。我的意思是,完善的每个人,从新一代小小的小伙子到我爸爸,第二天在午餐午饭。自从派遣需要它的人是一顿很好的一餐,或者在冰箱里浸入快速晚餐和热水瓶午餐时,这是一顿美餐,它冻结了。我刚才意识到我从未设法在这里发布。

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大约十几年前,Elbasi家族从土耳其移民到加拿大,开设了镇上最好的餐馆之一 - 在十字路口市场的安纳托利亚土耳其美食。他们现在有一个砖木和砂浆地点,在他们的农民市场位置,他们拥有加拿大唯一的Phyllo薄层机。But more importantly, they’re a lovely family, cook wonderful food, and when I was researching different varieties of dumplings for CBC, walked me through how to make tiny manti – Turkish dumplings filled with lamb or beef, encased in a soft dough and drizzled with melted butter. On the day I was pestering them with questions, they happened to be making some for that evening’s iftar. They said tomatoes were typical, and when I came across some browned butter tomatoes, I couldn’t not make them.

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With the launch of the new Best of Bridge Sunday Suppers book a couple weeks ago, I’ve been talking a lot on TV, radio and various interviews about the idea (and significance) of Sunday supper – of getting as many people as I can around the table for dinner to regroup and reconnect and get ready for the week. It’s an idea I always intend to get behind – to put out a standing invite for everyone, every Sunday forever – but haven’t quite managed to. This Sunday we cobbled together a quick sit-down around the table and although we could collectively only manage an hour between this and that, it did the trick. I feel like not enough people know beef short ribs, or recognize them in the grocery store – they’re short and square, unlike typical ribs, and are best braised (cooked low and slow) to break down the tough connective tissues. I often throw on a pot of beef short ribs when继续阅读

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一年前,我在朋友苏珊娜的后院里和她的妈妈、奶奶一起做饭,度过了一个阳光明媚的下午。(好吧,大部分时间是他们做饭,我看。然后吃。)每年夏末的某一天,他们会捡起一箱箱泰伯(Taber)玉米,聚在一起制作大量的巧克力粉——牧羊人派风格的智利玉米牛肉馅饼。他们会在阳光充足的时候在后院剥玉米粒,这样他们就有足够的空间去剥玉米粒,然后用新鲜的罗勒枝条覆盖在食品加工机里。我不知道为什么我从来没有想过要这样做——结果是这是奶油甜的淡黄色混合物,加了一些罗勒使颜色变亮,我非常乐意一勺一勺地生吃。如果你还没有吃过一口好的生玉米,试试吧!这季节。巧克力粉是用底材做的继续阅读

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白菜卷不是时尚,也没有Instagram。有些人可能会称他们为他们,即使他们的躯干大鼠(PEROGHIES)晒太阳达到怀旧的崇拜(即使是那些没有与BABAS成长的人)。我忘记了我爱他们,直到我的朋友Dorata,谁一直在做20年的东西,是我所知道的最好的厨师之一,给我带来一盘带有一些微妙的波兰式卷心菜卷的盘子用我的头发在烘干机下,他们是我吃过的最好的东西。我实际上从来没有自己制作过他们,所以我今天早上给了一下广播。我不希望在蝙蝠脱离任何东西,特别是没有亲戚告诉我如何以及如何以及如何制造它们。我发短信,读一点,从记忆中拿出来,想出了一些东西,在我的脑海里,是一个非常美味的卷心菜 -继续阅读

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我和Jarlsberg合作,带给你这个俗气的善良。我已经看过帕蒂在这里和那里融化,每次我看到一个人都知道为什么它不是在我的历史最喜欢的食物列表中的一个。A mash-up (truly) of grilled cheese and burger – two of my favourite things, yet mysteriously missing from restaurant menus (at least in my vicinity), and not something I’ve clued in on enough to attempt to make of my own accord. I’ve been meaning to rectify that, and Jarlsberg came along and gave me reason to finally jump in. A patty melt, if you’re unfamiliar, is an American thing – I’m not sure of its origins, but won’t bother Wikipedia-ing it because it doesn’t much matter – all that matters is that onions are caramelized, a burger patty is smash-cooked in your skillet afterward, and it’s all piled between two slices of bread (to make it grillable) with plenty of meltable cheese to glue the whole继续阅读

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今天卡尔加里有零下27度的风寒,当我们接近夏令时和春假时,感觉一点也不像春天。但是!我们安慰的事实新酒厂出现的地方,一个离我们的房子几个街区,啤酒,黑啤酒和啤酒是完美的酝酿与牛肉终极气候寒冷的食物:啤酒和麦芽酒饼松饼盖下。这就是皮大衣季节的意义——由内而外让自己暖和起来。做牛肉和啤酒或者吉尼斯派,先炖牛肉和洋葱,你所选择的,股票和少量或小枝百里香,我想添加一个咕嘟咕嘟的伍斯特和一勺番茄酱或泥,和面粉抖加厚。(关于面粉炒牛肉的一点提示:大多数食谱都要求你把面粉浇在牛肉上继续阅读

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如果我不得不选择最喜欢的地方,大多数日子都会挑选在厨房里。当每个人都结束时,我自己的厨房,当朋友们被包装进入角落而不是将父母分开到房子 - 或父母的父母,当每个人都结束并试图在晚餐或早午餐标记团队并集体获得抚养堂兄。But I really love being invited into someone else’s kitchen, especially a person or family with a history of dishes outside my usual repertoire (not that I really have a usual), who have been making certain dishes for years to feed their families, who cook for people so often they have drawers full of portable Corningware to fill and send out the door, like Dilshad and Rozina. (I try to adopt a lot of my friends’ moms, aunts and grandmas.) Dilshad and Rozina – the mom and aunt of a friend and also sisters who live together with their husbands, who are brothers继续阅读

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在这里,我们不用等到农历新年才包饺子——饺子是W最喜欢的食物之一,很久以前我们就开始包饺子了。这并不像看起来那么难,是一个花20分钟和你爱的人聊天的好方法,小手指特别擅长操纵柔软的面团。最后,不管你怎么封住它们——把它们像peroghy一样对折,拧成一个小顶结,把角拉起来做一个帐篷,打几个褶或不打。只要它们是密封的,煮起来就会很美味。(孩子们会送出你从未想过的小包装。)当然,有成千上万种包饺子的方法——基本上你可以从碎肉(猪肉很常见,但也有一些是用牛肉、鸡肉、火鸡、虾或蔬菜做的)开始,然后用酱油和切碎的绿色调味继续阅读

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