To me, food is all about having fun, experimenting with new flavours and creating enjoyable eats to share with family and friends. Working in the Chatelaine Test Kitchen leads me to so many encounters with food and foodies alike that we can't fit it all into the magazine. Follow along while I work on photo shoots, test new dishes and even put dinner on my own table. There'll be lots of behind-the-scenes tidbits, recipe tips and tasty photos of the one thing we all can't live without -- food.
Robin Hood is turning 100. To celebrate they are holding bakeshop classes for the Month of November. What a great idea! I haven’t gotten a chance to attend any of the classes but I bet they’re great. Robin Hood flour is such a reliable ingredient, I’m sure they’re recipes and classes are too.
Here are the details:
What is Bake, Batter and Roll?
• A hands-on, pop-up bakeshop where parents and children can experience baking together
• A free, month-long, interactive bakeshop conceived and presented by Robin Hood Flour in honour of its 100th anniversary
• A unique, fun-filled spot where imagination meets baking, designed to ignite a passion for baking in all who visit
Bake, Batter & Roll locations:
• The Bake, Batter & Roll shop is located in midtown Toronto at 1034 Eglinton West, between Bathurst and the Allen.
• Bake, Batter & Roll mobile stations will be making their way through western Canada during the month of November including stops at:
o West Edmonton Mall > November 7th and 8th, 2009
o Cross Iron Mills in Calgary > November 14th and 15th, 2009
o B.C’s Richmond Centre > November 21st and 22nd, 2009
• Families can participate virtually from the comfort of their own kitchen by visiting www.robinhood.ca/bakeshop
Who can visit Bake, Batter & Roll?
• Bake, Batter & Roll is free and open to the public!
o Appointments must be made for the Toronto location, and visits to the mobile stations will be on a first-come, first-serve basis
o Due to an overwhelmingly positive response, the spots for the Bake, Batter and Roll Toronto bakeshop have filled to capacity quicker than expected. Names are still being accepted for the waiting list however, and consumers can register by visiting www.robinhood.ca/bakeshop
• Bake, Batter and Roll will live online at www.robinhood.ca/bakeshop
What will you find at www.robinhood.ca?
• Visitors to www.robinhood.ca will have direct access to Bake, Batter & Roll activities including:
o Online how-to recipe demonstrations
o Online timers to track the progress of their baked goods
o A Bakery Boutique where parents and children can create and decorate their own treat
o Baking certificates for participants
o Decorating tools such as stencils
What kind of recipes will be available?
• Visitors to Bake, Batter & Roll will have the choice to bake one of the following wildly imaginative treats:
o Bug Collection Cookies
o Cookie Pizzas
o Aquarium Cookies
o Funny Face Cupcakes
o Cupcake Caterpillar
o Baby Bird Cupcakes
How long will Bake, Batter & Roll be running?
• Bake, Batter & Roll will run daily through the month of November
Bake, Batter & Roll hours of operation and session schedules:
• Bake, Batter & Roll Bakeshop – Toronto
o Monday – Friday (2 sessions)
4:30pm & 7pm
o Saturday & Sunday
9am, 11am, 1:30pm & 3:30pm (4 sessions)
• Bake, Batter & Roll on the Road – Mobile Unit
o West Edmonton Mall: Saturday, November 7th & Sunday, November 8th, 2009
Event Hours: Saturday: 10am-9pm
Event Hours: Sunday: 11am-5pm
o Cross Iron Mills: Saturday, November 14th & Sunday, November 15th, 2009
Event Hours: Saturday: 10am-9pm
Event Hours: Sunday: 11am-6pm
o Richmond Centre: Saturday, November 21st & Sunday, November 22nd, 2009
Event Hours: Saturday: 9:30am-7pm
Event Hours: Sunday: 11am-6pm
Ever get into cooking a recipe, only to discover that you’re missing an ingredient? (I think we’ve all been there.) A good substitution can really save the day and your mood. Here are 10 easy “fill ins” to help out when you’re in a pinch:
Buttermilk – To replace 1 cup (250 mL) buttermilk, pour 1 tbsp (15 mL) vinegar or freshly squeezed lemon juice into a measuring cup. Then, fill with milk until it reaches 1 cup (250 mL). Stir until evenly mixed.
Chocolate – Instead of 1 oz (28 g) semisweet chocolate , use 1 oz (28 g) bittersweet or use 1 oz (28 g) unsweetened chocolate and 4 tsp (20 mL) granulated sugar.
Coconut milk – For every 1 cup (250 mL) coconut milk, use 1 cup (250 mL) table or whipping cream and 1/2 tsp (2 mL) coconut extract
Jalapeno – Use 1 tsp (5 mL) chili flakes or 1/4 tsp (1 mL) cayenne pepper for every jalapeno pepper.
Hot chili garlic sauce – Use 1 tsp (5 mL) chili flakes and 1 minced clove of garlic for every 2 tsp (10 mL) of chili garlic sauce.
Lemongrass – For every 2 lemon grass stalks , use 1 tbsp (15 mL) finely grated lemon peel and 1 tsp (5 mL) finely grated fresh ginger.
Pancetta – Replace pancetta by using an equal amount of bacon or proscuitto. Just make sure to cook your bacon first.
Self-rising flour – Instead of 1 cup (250 mL) self-rising flour, measure out 1 cup (250 mL) all-purpose flour just before using. Then, remove and discard 2 tsp (10 mL) from flour. Place remaining flour in a medium bowl. Add 11/2 tsp (7 mL) baking powder and 1/2 tsp (2 mL) salt. Using a fork, stir until evenly mixed.
Wine – When cooking you can often replace 1 cup (250 mL) red wine with 1 cup (250 mL) chicken or beef broth. To add a little red wine flavour, add 1 tbsp (15 mL) red wine vinegar. Or for white wine, use 1 cup (250 mL) apple juice and stir in 2 tsp (10 mL) white wine vinegar.
Chinese 5-spice – Make your own 5-spice mix by stirring 1 tsp (5 mL) fennel seeds with 1 tsp (5 mL) ground ginger, 3/4 tsp (4 mL) ground cinnamon, 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) ground cloves.
Let me know if you’re ever looking for other food substitutions. My list could go on and on. Or I’d love to hear if you have any great food substitutions too.
It’s the end of the day on Friday. And I (like many of you) am just about to head into weekend mode. One of my favourite things to do on the weekend is eat brunch. Since I’m often asked where I like to eat out when I’m not cooking, I thought I’d share my favourite breakfast spot with you. It’s Lady Marmalade – a cute little spot on Queen St. E in Toronto.
There are two other locations in Vancouver. It’s pretty incredible. Take a look at what arrived at the table when I was out for brunch with friends a few weeks ago.
fresh fruit parfait:
with yogurt, granola, honey. Served w/ half a toasted cinnamon bagel & berry coulis.
The real club: bacon, chicken, avocado, tomato, red onions and chipotle mayo.
Baked “crepe croque monsieur”: ham, cheddar and miso-scallion cream. Served with poached eggs, spinach and potatoes.
Aged white cheddar & spinach waffles: with smokey tomato-orange cream, scallions, bacon, roasted
tomatoes & a salad.
What’s your favourite brunch spot?
Can you guess what food this is?
Brussels sprouts on the stalk.
I don’t see Brussels sprouts on the stalk very often but I often see them at this time of year – even though the Belgian sprouts are available from October to April. They look so pretty with their stalks on. I think they could even make a lovely table centre-piece.
Brussels Sprouts: Do you love them or hate them?
I despised Brussels sprouts when I was a kid. My Mom tells a hilarious Brussels sprouts story of when she and her siblings were kids. They found a knot in the hard wood floor below their dining table. For a couple of days they would sneak those strong-flavoured morsels down the hole. Then my Grandfather found them in a tumble in the basement a couple of days later. He was none to pleased. To this day, this story makes me smile.
Although, I despised them as a child and into adulthood (yes, even enough to shove them down a floor board if I could have). I have really grown to love this relative of cabbage. The key: Don’t over cook them. From the minute I tasted a tender but still firm and bright green Brussels sprout I had a serious change of heart. It’s simply because when you overcook Brussels sprouts they become bitter and pungent-flavoured.
Here are two of my favourite Brussels Sprouts recipes that are sure to convert any skeptic:
http://food.chatelaine.com/Recipes/View/Brussels_sprout_and_apricot_saut#at
http://food.chatelaine.com/Recipes/View/Brussels-sprouts-in-parmesan-cream#at
My Brussels sprout tip:
Wolfville Nova Scotia is holding a film fest with a food theme this weekend. I know a lot of you (including myself) might not be able to attend this but i couldn’t resist posting about it. If you live in the area and are able to attend please add comments and let me know how it went. I’ll enjoy being envious.
I wish my city was holding one; this is exactly what I’d like to do this weekend. Guess I’ll have to settle for a Sunday afternoon movie fest at home. So I’d love it if you share your favourite food movie or movies. Post a comment below.
Here’s the link for the festival and some more information that I was given about it.
http://www.slowmotionfilmfest.ca/Slow Food
Nova Scotia presents SLOW MOTION, a new, three-day film festival that’s all about food – Fun, films, and food for all ages at the Al Whittle Theatre in Wolfville, Nova Scotia.
Eleven screenings include such favourites as Babette’s Feast and Ratatouille, full-length documentaries, and an exciting hour of international short films. Of particular local interest are the feature Nova Scotia documentary Animals and Slow Food Nova Scotia’s own The Edible Schoolyard. The multi-award-winning documentary FOOD, Inc. has its local premiere screening at Slow Motion.
Complementary events include a friendly California and Nova Scotia wine tasting, a gala opening party, the Wolfville Farmers’ Market Amazing Food Race, a harvest barn dinner with chefs Michael Howell, Craig Flinn and Peter Jackson preparing a heritage pork dinner, and a panel discussion on the economics and ethics of eating seafood in the modern world with respected panelists from BC to Halifax.
