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 whenContinue reading
I’ve been wanting to make these for years, since seeing them on Tara’s page. They come from The Art of Living According to Joe Beef by Frédéric Morin and David McMillian with Meredith Erickson – besides Joe Beef, they also own Liverpool House, where a certain pair of cool politicians went for dinner last week. I’ve never managed to go to either, but aspire to someday.
Apologies for the plain photo, but this is what real life looks like – W was hungry (OK, we all were), and to be honest I didn’t plan to share this until I got several requests on Instagram. People like sloppy lentils! It was a last minute, just-drove-home-from-Edmonton-and-rummaged-through-the-freezer dinner, with a small handful of red lentils thrown in to boost fibre and other good things. Dry split red lentils cook quickly and mask themselves perfectly, soaking up the sweet-vinegary flavours of sloppy Joe sauce – no one has a clue they’re there. (If you like, you could use canned brown lentils instead – they work just as well.)
You probably won’t be shocked to hear that I tend to use this space as my own personal recipe file, and it always surprises me when I look up something I make with some frequency and find it’s not here. Case in point: these nubbly, crunchy-edged scones, which are made with oats and – red lentils! Which turn a pale yellow as they’re cooked and mimic oats, blending right in as if they were meant to be there. If you don’t tell anyone they won’t even know – I promise. I brought some in to CBC this morning, and even though the topic was pulses, no one guessed they had lentils in them. Of course lentils are nutritional superheroes, bumping up protein and fibre like crazy – far more than whole grains do. And isn’t that what everyone wants for breakfast? A good dose of protein and fibre, but also something delicious you can nibble with your coffee?
It seems everyone is making baked oatmeal these days – or maybe just Molly and Jeanette (hi!) – but each time I see it I think – I should give that a try with red lentils. And so this morning when I woke up to grey, and (yet more) snow on the ground, watched the neighbour scrape ice off the car windshield, and had to return from the bathroom to retrieve wooly socks to protect my feet from an ice-cold floor, I grumpily decided that this might be the day to give it a go. When I wrote Spilling the Beans with my junior high school BFF Sue, baking possibilities opened up when she mentioned her habit of stirring a spoonful of lentils into her morning porridge to boost fibre and protein. Genius, I say. Those dry red lentils (they’re orange, really) are split through their middles, and when cooked, perfectly mimic oats. Only they’re far higher in fibre, and of course the bean-grain comboContinue reading
As I am still lacking time management skills, my plan to be home for dinner tonight failed miserably. Mike and W cooked a frozen Dr Oetker spinach pizza (amazing how much spinach is on these – and how much W will eat despite its obvious presence) and at about 6:30 pm I pulled over to get a coffee (up at 5:30am two mornings in a row and in bed well after midnight both nights) to keep me awake and a bagel to go with the chunk of cheese I had leftover from our last TV segment (I was on a foodstyling gig). I had pondered getting a cinnamon-raisin bagel – cheese sandwiches on raisin bread were a classic comfort food of my youth, and I still eat raisins and cheese together – but alas they had none. I survived.
Since it seems most of this part of the world is in a polar vortex, I thought I’d offer up a consolation prize to being stuck outside: popcorn chicken and waffle bits, from last year’s Brunch Life: Comfort Classics and More for the Best Meal of the Day by Matt Basile and Kyla Zanardi. Because I truly cannot think of a more suitable brunch scenario than a weekend with a high of -30. This version of chicken and waffles is brilliant—bite-sized fried chicken pieces are far less intimidating to make and cook, and are perfect for nibbling with bites of crisp waffle, all drizzled with a spicy Sriracha maple syrup butter. I love that everything can be eaten with a fork or fingers, and you don’t have to balance your plate on your lap to maneuver a knife. And it’s very conducive to sharing, if you find yourself in the vicinity of other people in their pyjamas.
It’s a Christmas miracle! I’ve been talking about launching a podcast for years, and I finally did it – it’s done, it’s up! Anna Olson was in town promoting her new book, Set for the Holidays, last month, and I knew that she a) would be a perfect first conversation for the kind of podcast I had in mind, and b) totally up for sitting down for a chat with me. And! As a bonus, it was Christmas, which meant a self-imposed deadline: after recording it, I’d have to get it up before the holidays. It was a steeper learning curve than I thought – beyond the editing itself, which involves multiple tracks, smoothing out hot posts and awkward cuts, balancing the EQ and all that jazz, it weirdly enough is not as simple to upload a piece of audio as it is to post a video on YouTube. We talked to some pros who were far more elaborately set up than we are (GarageContinue reading
Hey, hi! So I’m in the middle of the craziness that is the Calgary Stampede, and have 8 shows down on the grounds this week – partly because I’ve been asked to do cooking demos for Bush’s Beans, sponsors of the Kitchen Theatre for the past 5 years. As you know, I’m a bean enthusiast, and always happy for an excuse to cook with them – and this time, I challenged myself to come up with something unique using their small pull-tab cans of baked beans, which are being handed out at the kitchen and at pancake breakfasts across the city. I do love baking with beans, and canned varieties make a particularly smooth puree, so I started experimenting with muffins and came up with these. I pureed the whole batter in the blender (or food processor), so you only have to clean one “bowl”, and can pour the batter right into your muffin cups. And because the beans themselves have some fibre and starchyContinue reading