From field to fork, or in this case cask, John and Barb Cote transform ingredients they grow on their Saskatoon area farm into gins and liqueurs. This year, their Black Fox spirits became the first Canadian distillery to win the world’s best cask gin award from the World Gin Awards in the United Kingdom. Cask […] Read more
Stories by Dorothy Long
Time for a treat
For pastry chef Renee Kohlman, cooking daily fuels her creativity and feeds her passion. It’s integral to her well-being and baking is interwoven into the fabric of her life. In good times, baking heightened her celebrations. In sad times, the kitchen gave her comfort and a place to reflect and think things through. All of […] Read more
When it’s cold, think hygge
Denmark, like Canada, experiences long, dreary winters, but it has a secret weapon to combat the feeling of gloom. It is called hygge (pronounced hooguh). Hygge, put simply, means to create a warm, comfortable atmosphere and enjoy the good things in life with good people. It is a recipe for a more positive outlook and […] Read more
A pot full of pleasure
Although it seems strange to think about having a relationship with an appliance, I get it. I rely on my coffee pot, have a love-hate relationship with my washing machine and adore my convection oven. It is my slow cooker that has my back. It is the low tech, plug and play, time-saving device that […] Read more
Savoury ways to enjoy eggplant
Eggplants are used as vegetables but they are fruit or more precisely berries from the nightshade family. The eggplant is native to India and Pakistan but now it’s grown around the world. Its popularity has waxed and waned through the centuries. In the 12th century, the Spaniards thought it to be an aphrodisiac and called […] Read more
Burgers made better
Rink burgers are a staple for many families on the Prairies, but summertime is really burger time for everyone. I am always seeking a great one. One of my favourites is a grilled burger with a toasted bun, sliced tomatoes, onion, ketchup, mustard and pickles. What makes a great burger? For most, it’s the beef, […] Read more
Dinner in a skillet
The dinner rush is a daily reality so having a few quick recipes that don’t use a lot of bowls, pans and utensils are lifesavers. Less dishes mean a faster cleanup. Skillet dishes are one option. A skillet is one of the most useful tools in the kitchen. A basic skillet or fry pan has […] Read more
Tour, touch, taste
There is no better way to learn about where food comes from than to talk to a farmer. That’s exactly what a group of chefs, cooking students, dietitians, home economists, cookbook authors and food bloggers did earlier this year. They toured farms around Saskatchewan learning first hand how their food was grown and raised. Farm […] Read more
Get sauced
As summer turns to fall, my tastebuds yearn for comfort foods. I find myself turning to the essential five French mother sauces — bechamel, veloute, espagnole, tomato and hollandaise — with their warm, creamy textures and savoury flavours. Once you master these sauces, you have a framework for creating an infinite number of recipes simply […] Read more
Everything is better with BACON
Start cooking bacon and a crowd will gather. Everything is better with bacon is one of the universal truths in cooking. It is hard to resist the salty, smoky flavour, the crisp texture and the aroma. Even my vegetarian daughter salivates at the smell of bacon. If you don’t like the mess of frying bacon […] Read more
