Food Network Canada

On Set of Roger Mooking's Latest Music Video

Catherine Jheon — Thu, 11 Mar 2010 19:19:00 GMT

(Roger watching the monitor and on set)

As if being a chef, Food Network Canada host, restaurateur, singer, rapper and producer isn’t enough, the multi-talented Roger Mooking is adding director to his long list of accomplishments.

Is there anything this boy can’t do?! As my hubby says, this guy makes the other men look bad.

(Roger directing the girl with the rose petals and then watching the action)

I dropped by the set of Roger’s latest music video, Why Oh Why from his album Soul Food. On location at his Nyood Restaurant, the first-time director was in his element, giving directions, encouraging his actors as he went about the shoot.

(Actors on set, Roger directing the girl who's supposed to be a sex addict!)

There were gorgeous ladies, rose petals and even a necklace showcasing er... male genitalia. Here's Roger to make sense of it all.

Related:

Photo Gallery: Roger Mooking's Awesome Eats, Beats and Tweets Event
Video: Roger's Favourite Tool
Video: 10 Questions with Roger Mooking from waaaaay back when I was still pregnant!

My 5 Favourite Tweets: Chocolate vs. Vanilla, New Additions and Jerk Lovers

Nadine Sharon Anglin — Thu, 11 Mar 2010 17:31:00 GMT

Here are my 5 favourite Tweets for March from the Food Network Canada Twitter community (yup, straight to the point this month, no chaser).

We wanted to know if there was a commonly mispronounced food out there that drove you bonkers. There were a lot of tweets about a certain tomato topped appetizer:

Do you ever bring food back into the country with you? Some of you admitted to sneakily bringing them in, while others were staunch law abiding citizens:

This month’s Cooking Club Challenge recipe has sure hit a nerve, turning everyone into big jerks:

One of the great foodie debates: chocolate ice vs. vanilla ice cream. TheHaj said it best:

And last but not least we’ve added a new member to our roster of bloggers. But who, oh who, could it be?

Follow Foodnetwork.ca:

Top 5 Kitchen Gadgets: Portable Water Bottles

Catherine Jheon — Wed, 10 Mar 2010 20:12:00 GMT

A reusable water bottle just makes sense -- for your body (everyone knows drinking water is good for you) and for the environment. This is one accessory you can feel good about. To that end here are 5 portable water bottles that caught my eye.

First up is the Love Bottle: People go gaga for these pretty reusable water bottles made from recycled glass. Every bottle comes with the word “love” on it, hence the name. Comes in two sizes: 500ml ($15) to 1000 ml ($20)
CamelBak Better Bottle: This bottle gets excellent reviews for durability and convenience. Made from BPA-free plastic, it has a special bite valve and straw so you can drink without squeezing or tipping the bottle. 800 ml ($10)
Sigg – If you’re looking for an alternative to plastic bottles but with a flair, these aluminum bottles from Switzerland should do the trick. Sigg bottles are incredibly popular thanks to their trendy colours and designs. 600ml ($22)
Klean Kanteen – Another good alternative to plastic bottles, is this stainless steel bottle from Klean Kanteen. (I have one). These bottles are often regarded as a competitor to Sigg bottles. They are not as trendy as a Sigg, but on the upside, they are cheaper. 700 ml ($18)
Kor One – Sexy and sleek is how fans of this BPA-free plastic bottles describe Kor One bottles. It won top prize at the 2009 Int’l Plastics Design Competition. If you want the trendiest water bottle around -- Oprah, Martha Stewart and Gwyneth Paltrow are all fans -- the Kor One is it. But it does come at a price. 740ml ($30)

Kitchen gadgets appear Wednesdays.

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Ask A Naturopath: Why is Processed Sugar Bad?

Food Network Canada — Wed, 10 Mar 2010 17:20:00 GMT

Gilmore Girl asks: "Why is processed sugar so bad for you?"

Answer: I get this question a lot because processed sugar is found in many products we passively eat on a day-to-day basis.

The main reason why refined sugar (which includes white and brown sugar) is not the best health choice is because it's processed. That means it's been stripped of all its nutrients.

Digesting food requires internal energy. The food we eat should contain a basic nutrient base in order to replenish the nutrients used when producing the energy required to digest food.

To that end processed sugar is a nutrient-void food and depletes our system of nutrients and energy when we eat it.

Refined sugar also causes our body to release a surge of insulin from our pancreas, resulting in a sharp rise in our blood glucose/sugar levels.

This can make us feel ungrounded, unfocused, or anxious. Over time, the insulin surge caused by refined sugar can result in an increased risk to our body cells becoming insensitive to insulin.

This may lead to the development of type 2 diabetes. Refined sugar decreases the active components of our immune system (white blood cells) by up to 25 - 90%, which makes us more vulnerable to illness.

So whenever possible, try substituting natural sugar alternatives such as stevia, agave nectar or date sugar into your diet because these sweeteners aren't processed, therefore contain basic nutrients. They have less of an impact on dramatic blood sugar fluctuations because they are metabolized by our bodies at a slower rate.

Answer provided by Jackie Yurko, Doctor of Naturopathic Medicine.

Do you have a question for our Naturopath? Ask below.

DISCLAIMER: This information is for entertainment purposes only. The recommendations may not work for you, and should not take the place of the recommendations made by your own medical personnel. We are not responsible for the outcomes of any recommendations. Do not make any drastic changes to your diet without the supervision of your doctor/dietitian. For more information, please see a Licensed Naturopath in your area. To find one, visit cand.ca.

Ask a Naturopath appears every other Wednesday.

Join the conversation on the foodnetwork.ca Community: share your healthy eating advice in the forums

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Ask a Dietitian: Should I Be Giving My Kids Sports Drinks?
Ask a Host with Janet and Greta: What Are Some Tricks to Make Recipes Healthier?

Starting from Scratch: Crunch Time

Val Outmezguine — Wed, 10 Mar 2010 15:48:00 GMT

Beer seems to work with everything, from sweet cakes to savory potatoes (gosh I almost forgot the most important function, drinking!).

This diverse beverage provides a unique flavour experience and let's face it, people seem to love it. I think it has to do with being Canadian.

Even if you don't truly enjoy the natural beer taste, I promise you that if you do some digging, you'll find something you love (I did... Fruli anyone?)

With beer on my mind due to upcoming St. Patrick's day celebrations, I decided to become a little Irish and cook up some Beer Batter Fish and Chips. It's much easier than you think!

Take a look at the two previous Scratch episodes where I learn to cook Cheese Fondue and Roasted Chicken. They're a real hoot!

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Book & Giveaway: The Spice Necklace

Catherine Jheon — Tue, 09 Mar 2010 22:19:00 GMT

(Ann all windswept and blissed out, Mango Chow, The Spice Necklace)

I was all prepared to dislike Ann Vanderhoof, the author of The Spice Necklace. I mean the Toronto native lives half the year sailing to exotic places and collecting local recipes.

And if that’s not enough to conjure up some sizable green eyed monsters, she’s gone and written a fantastic book about her adventures in the Caribbean from a food lover’s point of view no less. Being the petty jealous person that I am, there was no way I could like her.

Despite all this, Ann, with her easy charm and infectious smile, won me over. Damn you Ann! Admittedly she had some help from her delicious yet ridiculously simple Mango Chow (I’ll post Ann’s cooking demo and recipes from the book later in the week).

All kidding aside, I enjoyed Ann’s gentle yet passionate account of island culture, the people she befriended, not to mention her mouth-watering descriptions of the food (see photo gallery below).

Part guide book, part cookbook, part memoir, Ann’s latest book is the perfect read for food lovers who crave adventures in the sun.

Damage: $32.95

You’ll like it if: you like food, adventure and sun, not necessarily in that order. Each chapter ends with recipes inspired from that particular island.

Highlights: Be it gathering nutmeg in Grenada, hunting crabs and crayfish in Dominica, or tracking down the best oregano-eating goats in the Dominican Republic, Ann’s description of island life and culture will transport you.

Giveaway: I have two signed copies of Ann Vanderhoof’s The Spice Necklace to giveaway. To be the lucky recipient, email me at blogATfoodnetworkDOTca (note: email address has changed) the correct answer to the following question: Which Caribbean-influenced recipe is March's Cooking Club Challenge.? Please see contest rules.

Also, what do you guys think about starting a book club for food lovers? We’ve been throwing the idea around for a while and want to know if you guys would be interested.

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Book & Giveaway appear Tuesdays.

Related:

Photos: Mercato San Lorenzo, Florence
Question of the Week: Have You Smuggled Food Across Borders?

Ask a Host with Janet and Greta: What Are Some Tricks to Make Recipes Healthier?

Catherine Jheon — Tue, 09 Mar 2010 15:22:00 GMT

The Podleski sisters, Janet and Greta of Eat, Shrink and Be Merry, will be in the Ask a Host spotlight for the next three weeks. This is your chance to ask them any food-related questions, especially about healthier eating options. The warm weather is on its way and I for one need help getting bikini body ready.

Today's question comes from Kate who asks: I’m making your Shockolate Cheesecake (Feb's cooking club recipe) where you use sour cream and cottage cheese to lighten the recipe. What are some other tricks you use to make recipes healthier?

Janet and Greta: Be creative with substitutions for mayonnaise in sandwiches. For example, try replacing fat-laden mayonnaise in egg salad sandwiches with fibre-filled hummus (lemon-dill hummus is especially tasty!).

When making pizza or casseroles, use cheese with stronger flavour so you can use less of it and still get great taste. Try sharp cheddar, Swiss or Parmesan in sauces or casseroles. For pizza, mix part-skim mozzarella with freshly grated Parmesan try Monterey Jack. A little goes a long way! Look for part-skim varieties with 40% less fat.

Substitute 2% evaporated milk for some or all of the artery-clogging cream in soups and sauces.

Add fibre to muffins and loaves by blending all-purpose flour with wheat bran in a 3:1 ratio (1½ cups flour plus ½ cup wheat bran), or use high-fibre Robin Hood Nutri-Flour Blend, which bakes like white flour but contains healthy wheat bran.

Do you have food question for the Podleski sisters? Don’t be shy. This is your chance to tap into their wealth of food knowledge. Please post your questions for them below.

Ask a Host is featured Tuesdays.

Disclaimer: This page and all comments are maintained and moderated by Foodtv.ca. We encourage your comments and opinions; however, please note that questions directed to Janet and Greta Podleski will not be responded to by the foodnetwork.ca team or Janet and Greta Podleski. Please do not post personal information including email or home addresses and phone numbers. If you have questions relating to this feature, Food Network Canada or this website, please visit our Contact Us page.

Related:

February Cooking Club Results: Shockolate Cheesecake
Ask a Host with Janet and Greta: What's a Healthy Way to Thicken Sauces?
Ask the "Big Cheese": What Happens to the Food Cooked During Taping of Shows?

Question of the Week: Would You Eat Cheese Made of Breast Milk?

Catherine Jheon — Mon, 08 Mar 2010 21:20:00 GMT

(Maple caramelized pumpkin encrusted breast-milk cheese with texturized concord grapes courtesy of Chef Daniel Angerer)

I’m being totally serious! A chef in New York is raising plenty of eyebrows, not to mention a chorus of ewwwwwwws, by putting cheese made from his wife’s breast milk on the menu.

Before you dismiss it as just plain icky, Chef Daniel Angerer, who is known for sourcing local ingredients and supporting sustainable practices, has plenty of supporters. You have to admit, it doesn’t get more local and sustainable than your wife's breast milk. And if you un-crinkle your nose long enough to think about it, is it SO different from consuming cow’s breast milk or goat’s breast milk? (And the picture does look good!)

It raises some interesting questions. I mean his wife had produced more than enough milk for their newborn daughter, which meant all that precious liquid gold was headed to the dumpster, so why not experiment?

Chef Angerer has even posted a recipe for breast milk cheese on his blog. Apparently it tastes like raw milk cheese, like really sweet cow’s milk. So what say you?

Question of the Week appears Mondays.

Related:

Question of the Week: Have You Tried Pet Food? Be Honest!
Question of the Week: Have You Smuggled Food Across Borders?

Photos: Mercato San Lorenzo, Florence

Guest Blogger — Mon, 08 Mar 2010 18:31:00 GMT

(Cured meats and sweets -- enough said!)

Florence is an architectural and artistic wonderland where at every turn, there’s a new, majestic site to behold.

But if you're like me, you like to break up the breath-taking views with something a bit more tangible -- Tuscan food! And there's no better place to witness the bounty of this Italian region than at the city's Mercato San Lorenzo (St. Lawrence Market).

From Florentine steaks fit for a king (or a group at least), to the most wonderfully sourced olive oils and rare aged Balsamic vinegars, this is a market that boldly says: Tuscan and proud of It!

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Mary Luz Mejia is a Toronto-based freelance food writer, food TV producer

Related:

Photos: Winter Farmers Market, Vancouver
Photo: Biarritz, France

Chatter Box: Weekend Grub, March Break & Finishing Salts

Val Outmezguine — Sun, 07 Mar 2010 15:01:00 GMT

When the rare and sweet weekend comes around, do your cooking habits change. Do you cook more elaborate meals and focus on the recipes and ingredients you're using? I threw that question out there and this is what nstwinmom had to say:

Weekend Meals

"I definitely save my more elaborate and time consuming meals for weekends. This is my time for experimenting too! Mon. - Thurs. nights are so rushed, even if you've got the meal planned. If I am not rushed I enjoy preparing the meal more too!"

...........................

March break is a time that all kids LOVE! They finally have time off of school to play and relax (yes, even the eight-year-olds need some relaxation in their life.) It's a time for them to enjoy the weather (fingers crossed) and for parents to jump through hoops figuring out what to do with their kids. Though it may involve some additional planning and work for all mom's and dad's, AvaDJ shares a great idea for you all.

March Break & Your Kitchen

"March break is a great time for us to do more baking and since the kids love getting involved in the kitchen I have extra helping hands. They love the fact that they can enjoy some decent lunches as well, a nice switch from the same old soup in a thermos or sandwich, and they get to eat in front of the TV while enjoying a movie or two."

...........................

Ever wonder what finishing salts are? Well, have no fear kcbowie is here!

Finishing Salts?

"Finishing Salts are just a flavoured salt to enhance a dish. They are usually the last sprinkle on the plate just before it goes out to service staff. They can add flavour, colour and aroma to a dish. There are a million of them out there...or you can easily make your own."

Share your thoughts on the forums, you might be featured next!

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Pic of the Week: Roasted Butternut Squash Soup

Val Outmezguine — Sat, 06 Mar 2010 12:07:00 GMT

Mmm. Does this look heavenly or what? I think this is the perfect meal to have especially with our unstable weather. Some days it's a blast of snow, others produce a false notion of sunny skies and warmth, until of course you walk outside and find out the truth, bam, it's freezing! Oh well, as long as you can enjoy a nice "cup" of Roasted Butternut Squash Soup. Luscious in colour, smooth in consistency and some extra bite for texture and fun. suziethefoodie knows how to get through these awkward and confusing months.

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Restaurant: The HouseBoat Grill, Jamaica

Catherine Jheon — Fri, 05 Mar 2010 19:22:00 GMT

(Peel-and-eat shrimp and grilled Mahi Mahi)

As part of my rum appreciation trip to Jamaica, I dined on a boat. (Sometimes life can be very very good).

Sitting on the upper deck in Montego Bay Marine Park Fish Sanctuary, overlooking the city and feasting on fresh seafood was definitely one of the highlights of my trip. The fact you take a small boat to the restaurant, which is really only 5 metres away, only added to the unique dining experience.

According to locals it’s one of the must-dine places in Montego Bay. Not surprisingly the likes of Spike Lee and even the Duchess of York have dined on The Houseboat Grill.

Now if only someone had warned me NOT to wear heels. It is an actual boat so the gaps in the floorboard had me down on my hands and knees prying my shoe out.

It was a small, albeit humiliating, price to pay for a memorable dinner. Check out my photos below.

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Be sure to check out Getaway Month coverage on HGTV.ca.

Related:

Question of the Week: Have You Smuggled Food Across Borders?
Photos: Charles Gordon Market, Montego Bay, Jamaica
Rum Tasting 101

Video: Hodad's Burger with All Bacon Patty

Erin Jackson — Fri, 05 Mar 2010 15:20:00 GMT

If you're a fan of Triple-D, you may have already heard about my favourite burger spot. Hodad's in San Diego has reinvented the bacon double cheeseburger by topping the beef patty with a patty made of bacon! Let's just take a minute and let that sink in: a crispy patty made entirely of bacon.

The burger bar is located in Ocean Beach at the corner of Newport Ave and (I kid you not) Bacon Street. Other items on the menu include a monster milkshake that's about 75% ice cream, seasoned steak-cut fries, and beer. Hodad's has been slinging burgers for 40 years, and has had a loyal following even before it was featured on Guy Fieri's Diners, Drive-Ins and Dives.

On my latest trip to SD, I stopped in at Hodad's and captured the owner, Mike (aka "Boss Man") making a burger the Hodad's way. If you're feeling inspired, I've also got an adaptation of Hodad's recipe that you can make at home.

Gluttony Alert: Are you ready for this??

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Interview: Lynn Crawford Dishes on Pitchin' In and Her New Resto

Catherine Jheon — Thu, 04 Mar 2010 20:57:00 GMT

(Lynn and Cherie inside the restaurant, the future site of Ruby Watchco, currently the Citizen)

I don’t know about you, but I’m so enjoying Lynn Crawford in her new show, Pitchin’ In! It’s laugh-out-loud funny – I mean the woman loses her pants for Pete’s sake! (If you haven't already, do yourself a favour and watch the Turkey episode). I don’t care what you may say, that’s good TV.

When I caught up with Chef Lynn at her latest venture – a restaurant of her own with partner Cherie Stinson of Restaurant Makeover fame to open later this month – it was pretty clear Lynn was living life to the fullest and enjoying every minute of it.

Standing in the chaos and the cold (which is why I look like I have no neck btw) of what will be Ruby Watchco Restaurant in Toronto's Leslieville, I asked her to give us the scoop on Pitchin’ In.

BTW, here's the link to the Lobster episode Lynn talks about in the video (funny stuff).

Ruby Watchco – the name comes from a sign Cherie uncovered during a taping of Restaurant Makeover -- will be headed by Chef Lynn and Truffles Chef Lora Kirk. Kirk was one of the sous chefs who accompanied Lynn to New York when she competed against Bobby Flay on Iron Chef America.

Lynn told me they’ll be cooking local, seasonal dishes served family style. Can’t wait! Be sure to check out my fellow blogger Elana's post on Ruby Watchco with Cherie Stinson over at HGTV.ca.

Related:

February's Top 3 Forum Moments

Val Outmezguine — Thu, 04 Mar 2010 19:10:00 GMT

1) A short while ago, Food Network announced that it will be hosting a new show, Bitchin' Kitchen. Well, if you don't remember what happened, we had a plethora of results. There was anger, love and a great deal of passion to be shared regardless of what side of the podium users were on.

Bitchin' Kitchen

2) So I guess there are a few food bloggers around. When the post went up we saw a whopping 57 comments.

Food Bloggers?

3) I love it when "holidays" come around. How could I do a Top February post without mentioning the one and only, Valentine's Day. There are so many mixed feelings, I just had to share a few.

Valentine's Day -- For it or Against It?

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Ask the "Big Cheese": What Happens to the Food Cooked During Taping of Shows?

Catherine Jheon — Thu, 04 Mar 2010 17:40:00 GMT

Without further ado, here is another installment of our relatively new feature with Karen G., our Senior VP of Lifestyle Content (AKA "The Big Cheese"). (The feature is newer than Karen's publicity photo, which still has her with long hair.)

It's your direct line to the top of the food chain (couldn't resist the pun!) to ask questions about what you see, or don't see, on Food Network Canada. What other broadcaster does this, I ask you?

This week's question comes from Laura and Sue who wanted to know: What happens to all the food cooked during the taping of shows? (Great question ladies, I found the answer very informative hopefully you will too. See video for details)

In case you're wondering, the show that donated its appliances to the women's shelter was Eat, Shrink and Be Merry. Go Greta and Janet Podleski! Also, did you like how I tried to fanangle an invite to be a "friend" on Ricardo? Pathetic I know but you can't fault a girl for trying.

As always, keep those questions coming. We LOVE hearing from you!

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Ask a Dietitian: Should I Be Giving My Kids Sports Drinks?

Food Network Canada — Wed, 03 Mar 2010 17:22:00 GMT

Joseph asks, "Should I be giving my kid sports drinks or water during his after school sports?"

Answer: Hydration is imperative in order to perform your best in sport. But what to drink? Sports drink? Water?

For any activity under 1 hour, water is all you need. Sports drinks contain added sugar/salt that is unnecessary for most activity. Especially for most young kids, water is the way to go.

For intense activity lasting between 60-90 minutes, a sports drink may be necessary to replenish any electrolytes lost in the exercise.

You can make your own sports drink by diluting juice with water and adding a pinch of salt (and it’s much cheaper). Plus, the juice has added vitamins and minerals that your body needs.

Answer provided by Kimberly London, Registered Dietitian.

Do you have a question for our Dietitian? Ask below.

DISCLAIMER: This information is for entertainment purposes only. The recommendations may not work for you, and should not take the place of the recommendations made by your own medical personnel. We are not responsible for the outcomes of any recommendations. Do not make any drastic changes to your diet without the supervision of your doctor/dietitian. For more information, please see a Registered Dietitian in your area. To find one, visit dietitians.ca.

Ask a Dietitian appears every other Wednesday.

Join the conversation on the foodnetwork.ca Community: share your healthy eating advice in the forums

Your March Cooking Club Challenge: Michael Smith’s Jerk Chicken

Catherine Jheon — Wed, 03 Mar 2010 15:25:00 GMT

How much do you guys LOVE Michael Smith? It's a pretty safe bet that if there's a Michael Smith recipe in the mix, I can count on you guys to vote for it.

So for the month of March we are making Michael Smith’s Jerk Chicken with Brown Rice (optional). Out of a total of 375 votes, 197 of you voted for Chef At Home's recipe -- a whopping 53 % over Roger Mooking’s Coconut Shake and Bake and Christine Cushing’s One Love Corn Soup.

Be sure to check out the mouth-watering cakes from last month's Cooking Club Challenge: Greta and Janet’s Shockolate Cheesecake.

Here's how the Cooking Club Challenge works:

Make the chosen monthly recipe: Michael Smith’s Jerk Chicken with Brown Rice (optional).
Feel free to follow it to a "T" or add your own creative flair.
Email us (blogATfoodnetworkDOTca) a picture (in .jpg format and no more than 1MB) ) and a short descriptive paragraph of no more than 50 words before the end of each month for your chance to win prizes!
Thanks to our new site, you can share tips and opinions immediately with fellow challengers. No need to wait until the end of the month.

Michael Smith’s Jerk Chicken with Brown Rice
Yield: 4

This is my version of one of the tastiest ways ever invented to flavour grilled chicken; a jerk marinade. The marinade is essentially highly seasoned pureed raw onion, and, of course, the longer the chicken sits in it, the better it will taste. Try overnight! You don’t have to use a chipotle pepper but I prefer its smoky flavour and medium heat to traditional fiery hot habenero peppers.

INGREDIENTS

Chicken

2 tablespoons of ground allspice
1 dried chipotle pepper
2 bunches of green onions, roughly chopped
4 limes, juiced and zested
1/4 cup of molasses or honey
1/2 cup of olive oil or vegetable oil
Salt
1 Pound chicken, cut into 4 pieces (2 breasts and 2 legs)

Rice

1/2 stick of butter
1 cup of brown rice
2 cups of chicken stock or water
salt and pepper

DIRECTIONS

Chicken

Place allspice, chipotle pepper, green onions, limejuice and zest, molasses, olive oil and salt into a blender and puree until a smooth paste forms. Scrape it into a large bowl, add the chicken pieces and toss until thoroughly coated. Wrap with plastic wrap or place in freezer bags and marinate in the fridge for at least 2 hours.
While the chicken marinades, and when it’s almost time to eat, make the rice. Begin by melting the butter in a medium saucepot over a medium-high heat. Continue simmering the butter until it begins to foam. Swirl gently until you see golden brown particles on the bottom. Immediately add the rice grains and stir well. This will toast them adding a layer of nutty flavour and will also prevent the butter from heating up too much and burning. Turn the heat down to low. Add the stock, season and simmer for 30 to 40 minutes until tender.
Preheat a grill, barbecue or oven. When grill is hot, place chicken pieces on it, skin side down. Turn chicken after 10 minutes and continue cooking the other side for another 10 minutes or so, until done. If the grill flames up, or chicken chars, splash with water until the flare-up subsides

Related:

Book & Giveaway: Williams Sonoma Foods of the World: Paris

Nadine Sharon Anglin — Tue, 02 Mar 2010 16:10:00 GMT

Paris eludes me my foodie friends. She stands an oceanic world away and holds all her gastronomic treasures at far reach. I don’t doubt I’ll get there one day (and in fact, this year, may very well be “the one”), but for now I’ll get by on preparing Parisian fare in my Toronto Pied à Terre—I mean, apartment.

The Paris edition of Williams Sonoma’s Foods of the World series of books is a good way to get immersed in Parisian food culture right in my kitchen. You won’t find recipes of the high-end nouveau cuisine variety in this 192-page book, but instead, exceptionally pared back recipes, the back-bone of day-to-day dining in a city where a passion for food is akin to religious fervor.

I chose to make a simple dish of Oeufs a la Crème avec La Salad Frisse avec Lardons, or as they say down in the Catskills, Eggs Baked in Cream with Frisse Salad and Bacon. According to the book, Parisians don’t generally have eggs for breakfast, opting instead for croissants or toast with jam (eggs show up later at mid-day meals). Eggs are always on hand in my fridge, but when I hit the grocery store, they didn't have any frisse. I went with escarole instead, a first-cousin in the same family of endives.

Everything about this dish is understated; the true drama comes from how well you choose your ingredients—the freshest eggs you can find; the best gruyère; the most indulgent full-fat cream. The salad is a bitter greens nest topped with the quickest way to gastro-gratification: salty, fatty bacon (there are, of course, other tasty ways to get your kicks in the kitchen, but bacon ranks as one of the best of the G-rated bunch). Make this dish on late Sunday mornings while you pore over the newspaper and congratulate yourself on preparing at least one proper meal during the week (I will!).

Damage: $34.95

Highlights: The first third of the book is dedicated to features on the history of Parisian cuisine, markets and dining habits as well as illustrated primers on things like French breads, coffees, chocolates and desserts. Each recipe is accompanied by information on where the dish originated from and how it is enjoyed in Paris.

You’ll like if: You’re new to French cuisine or are looking for simple French bistro-style recipes.

Giveaway: I have one copy of Williams Sonoma Foods of the World: Paris to giveaway. To be the lucky recipient, email me at blogATfoodnetworkDOTca (note: email address has changed) the correct answer to the following question: What family of greens does escarole belong to? Please see contest rules.

Book & Giveaway appear Tuesdays.

Related:

French Food at Home

February Cooking Club Results: Shockolate Cheesecake

Catherine Jheon — Mon, 01 Mar 2010 21:28:00 GMT

(L- R: Gorgeous Shockolate cake by Nicole D. and Kirsten T.)

I have to be honest; I wasn’t thrilled about making Feb’s CCC: Shockcolate Cheesecake – no offense Podleski sisters.

For one I don’t really have a sweet tooth (salt is my thing), two, I not crazy about chocolate (call me crazy) and three, the recipe called for a commercial brownie mix (yes, I confess I can be a bit of a food snob).

But in the words of Laura V., Holy Chocolate Batman!! I LOVED this recipe! I loved it so much I made two cakes in one week – hello, fat pants with elastic band.

This recipe is super easy and it’s not too cloyingly sweet, you know how commercial cheesecakes taste sometimes?

(L- R: Katherine S.'s cake with gold luster dust! and Sara N.'s group-effort cake.)

The sour cream provides a nice balance to the sweet as well as cut down some of the richness. And did I mention that it’s low-fat! Well, as low fat as a cheesecake can be. I know, like AvaDJ I got a few laughs from my friends.

Like Nicole D. and Jamie D. this one’s definitely a keeper. Everyone who participated this month enjoyed it too. Check out the gallery and their comments below. Sara N. will be receiving a book for making this recipe and Feb. CCC part of her Valentine's Day tradition.

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Be sure to cast your vote for March's Cooking Club Challenge!

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Spotlight: Dining at The Hotel del Coronado

Erin Jackson — Mon, 01 Mar 2010 20:09:00 GMT

March is Getaway Month here at Food Network Canada and I'm so excited to kick it off with an in-depth look at a prime vacation destination for gastronomes. San Diego has an excellent dining scene and some of the most luxurious hotels in California, and there is no better place to experience both simultaneously than at the Hotel del Coronado. This historic beachfront hotel is a great place to stop for a bite, whether or not you’re staying the night.

Brunch in the Crown Room

I had a week to prepare myself to be dazzled by the Del’s brunch and I was still blown away. Brunch is served in the Crown Room, which is decorated with crown-shaped chandeliers designed by Frank Baum, author of The Wizard of Oz. Food is presented at a variety of themed stations, including a seafood table, carving table, and one that is all about chocolate. Brunch was served with bottomless beverages, including mimosas, sparkling wine, or homemade screwdrivers.

One of the most impressive tables was the seafood table, which was piled high with king crab legs, oysters on the half shell, gigantic shrimp, and The Del’s signature sushi cups. I also was surprised by the table with over a dozen varieties of gourmet cheese, which I made several trips to (all in the name of science, of course). The brunch spread had many items that were more on the “lunch” side of brunch like a fajitas, prime rib and ham (with all imaginable accoutrements, including two types of horseradish), and a salad station featuring some of the most upscale salads I’ve ever seen.

As promised, the dessert tables were also impressive. The spread featured temptations like homemade fudge, three types of chocolate mousse, a bounty of artisanal cookies, flan, cupcakes, mini doughnuts, cheesecake, chocolate “soup”, and a chocolate fountain. The best thing was that most of the desserts were cut in small pieces, which meant I could try a little bit of everything that grabbed my attention (which, let’s face it, was everything).

1500 Ocean

1500 Ocean is the Del’s fine dining restaurant serving southland coastal cuisine in a beachfront cabana setting. I visited during San Diego restaurant week and sampled 3 courses for $40. In a word, it was sublime. It was also a meal where I experienced several firsts, like being so laser-focused on my meal that I couldn’t talk about anything except how delicious it was.

From the starters to the desserts, to the expertly-mixed cocktails, I grew to appreciate why the chairs are wing-backs, because after a few bites, I was swooning. My starter, a soft and pillowy burrata cheese, was outstanding. The entrée, a port and balsamic hangar steak, sent me over the moon. The dessert, a luxurious lemon tart, was consumed in razor-thin slices so I could make it last as long as possible. I was equally impressed by my guest’s meal: a handmade pappardelle pasta appetizer, soft and silky veal, and a smoky chocolate chipotle cake.

1500 Ocean doesn’t just serve food, it serves cuisine. The meal I had was positively narcotic, and an experience unto itself. The restaurant also has an outdoor bar, complete with oceanfront terraced seating and a fire pit, so you can cozy up and enjoy the sounds of the surf while sampling one of the signature cocktails, like the Victorian before or after your meal.

ENO

At ENO, three of the most popular indulgences come together with delicious results. The cozy wine bar serves a triple-threat of wine, rare cheese, and gourmet chocolate. With 60 wines by the glass (and 350 by the bottle), 30 cheeses from around the world, and an excellent selection of gourmet and hand-made truffles and chocolates to choose from, ENO is the ideal spot for a nightcap. Wine is offered by the bottle, glass, or flight (set of three glasses) and served in Riedel crystal.

The best part about ENO is despite serving the crème de la crème of three different gourmet food items, the service is friendly and the experience is all about having fun. This is immediately apparent when you scan the cheese flights menu and see names like “Mooooooooo” (yes, that’s 9 Os) and “Ba Ba Baaas”.

ENO is a great place to visit if you’re checking out the Hotel Del without checking in: you’ll be able to experience the romance and scenery of the Del, then wander onward.

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Thanks to everyone at the Hotel Del for hosting me!

Related:

Question of the Week: Have You Smuggled Food Across Borders?
Spotlight: Vancouver's Beatty Street
Spotlight: Bewitch Your Taste Buds in Buffalo

Top 5 Kitchen Gadgets: Travel Mugs

Erin Jackson — Mon, 01 Mar 2010 18:30:00 GMT

It's Getaway Month here at foodnetwork.ca, so we're bringing you our Top 5 travel mugs which are great for your next trip, whether it's to a sunny, tropical destination, or just a quick ride in the car. These environmentally friendly options will save plenty of cups and keep your favourite beverage nice and toasty.

1: This translucent tea infuser is a great way to make loose leaf tea on the go. $10 from Kitchen Stuff Plus.

2: KSP Grip Travel Mug has a handy carabineer, which is perfect for clipping to your backpack or purse. The stainless steel container will keep your drink warm for hours and has a great sleek look. $10 from Kitchen Stuff Plus

3: This Bodum mug has a removable insert so you can customize the look of your coffee mug. $12.95, The Green Beanery.

4: There's no better way to meet fellow Canadians on vacation then to carry your Tim's mug. This one is the cheapest of the bunch and the first fill-up is on the house, which is great if you're facing 6 hours of airplane coffee. $4.69, Tim Hortons.

5: This portable coffee and tea press from MEC is the perfect way to get a caffeine buzz on the go. Just pour boiling water on top of coffee grounds or tea, press down, and enjoy. $26, Mountain Equipment Co-Op.

Kitchen gadgets appear Wednesdays.

Related:

Question of the Week: Have You Smuggled Food Across Borders?

Catherine Jheon — Mon, 01 Mar 2010 17:41:00 GMT

There are still 20 more days of winter – sorry for the reminder. Mind you, we’ve had a mild winter so far pretty much across Canada. But I can’t wait for shorts and tank top-weather. And if you can’t wait for warmer temperatures, why not chase it down?

To that end March is Getaway Month here on Foodnetwork.ca and HGTV.ca (check out our pretty banner above).

We’re kicking off our Getaway Month with this Question of the Week (it's a two-parter): 1. Have you smuggled food across borders, and if so 2) what was it?

I once smuggled in Korean herbal juice for my father. It didn’t help that the brown sludgy liquid was a pungent brew made with God knows how many extinct animals. Let’s not even go there, I can only hope the PETA folks won’t come after me.

I sweated buckets when the custom officers went through my bags. Luckily they didn’t find the stuff, but I cursed my family the entire trip home. But when you’re a teenager being strong-armed by a gaggle of Korean aunties, trust me when I say I didn't have much of a choice.

So, confession time: Tell me your best food smuggling story!

Question of the Week appears Mondays.

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Question of the Week: Have You Tried Pet Food? Be Honest!

Spotlight on Vancouver (and Victoria) 2010 Wrap Up

Catherine Jheon — Mon, 01 Mar 2010 12:56:00 GMT

Yay Canada! The most gold medals ever!

With the eyes of the world on Vancouver, we, too, put the spotlight on our fair West Coast for the month of February.

In turn, many of you showed your national pride through food. Just look at the results when foodies catch the Olympic spirit.

(Alley_bee's Shockolate Cheesecake doing double duty as Feb's CCC AND showing Olympic spirit, BakersDaughter's stunning cookies)

And in case you missed some of our Spotlight on Vancouver 2010 coverage (which includes Victoria btw), here's a recap:

Related: Be sure to check out out sister site, HGTV.ca, for their Spotlight on Vancouver coverage.

Chatter Box: Beer & Kids, Fresh and The North American Appetite

Val Outmezguine — Sun, 28 Feb 2010 12:30:00 GMT

Ever wonder if beer battered anything is good for kids? Well the question was put forth on our Facebook Fan Page and delivered to our forum page and we got this response:

Do you agree with dominic?

"The answer is YES...The amount used would not affect a child one bit. I think it's safe to say, they're going to be ok.

"Keep this in mind... Making beer battered onion rings, the batter uses a full beer. Out of that amount, if you were to batter two LARGE onions... Only a bit of batter sticks to the onion, then it's deep fried in burning hot oil. So yes, it's totally safe for kids."

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Have you seen Fresh with Anna Olson? If so what do you think, like it more than Sugar?

We put the question out there and listened to what suziethefoodie had to say:

"She was so cute and into baking, getting excited and having fun. She made me want to bake and play in the kitchen. I must admit seeing her in her fancy car and in her giant home kind of turns me off, but then maybe I am just being jealous, LOL.

"It all feels so staged which makes it quite ironic that Sugar felt organic and Fresh feels very forced and unnatural. I so wanted to like her recipes too, but when it comes to cooking, I like more complex flavours I think."
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When compared to the French, us North Americans are in a losing battle when we consider our eating habits.

AvaDJ explains further...

"Basically we overeat, portions are too huge and all the processed and convenience foods have made us addicted to a combination of fats, salts and sugars. We eat in our cars, at our desks, on the run and never really focus on the quality of our diets. It's all about convenience and quantity, definitely not quality... Most would be shocked to see what most chain restaurants do to their food to keep the customers coming back for more.

"It's really quite gross."

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