The knife is among the oldest of kitchen tools and as relevant today as ever. A simple chef’s knife can re-place a myriad of new fangled kitchen gadgets. The perfect knife should fit your hand, feel substantial but not heavy and be evenly balanced. The chef’s knife or French knife is the most often used. […] Read more
Sarah Galvin, BSHEc
Stories by Sarah Galvin, BSHEc
Bring on the pasta
Making fresh pasta is not difficult. Start with a reliable recipe and follow it carefully. If you don’t have a pasta machine, it can be rolled and cut by hand. If rolling by hand, let the dough relax periodically and then continue rolling. Clean your pasta machine carefully. Wait until the dough stuck in the […] Read more
Choosing the right onion for the job
Every country’s cuisine uses some form of the onion. It adds flavour to many recipes and has health benefits. I remember as a child that my mother would make an onion plaster for my chest when I had a bad cold. Roman emperor Nero used onion as a cure for colds. In the past, it […] Read more
January time to tuck into stored meat and vegetables
Growing areas in Canada are dormant in January. Most farm and hunt butchering is complete so eating locally requires us to dig into the freezer, cold room or root cellar. It is time to enjoy the fruits of summer’s labour. Local fresh food in January includes apples, winter squash and root vegetables. Other produce is […] Read more
Home baked goods make delicious gifts and donations
Giving food is a Christmas tradition. Consider charitable options this year such as food banks, women’s shelters and soup kitchens. Donated food and money are welcome. The natural disaster in the Philippines left thousands of people in need. The federal government is matching all qualifying donations made by Canadians until Dec. 9. Another option for […] Read more
So you want to be a farmers market vendor?
Wherever I travel, I seek out farmers markets and arrive early to avoid missing the best produce, baking, meats and crafts. Last summer, I visited Salt Spring Island off British Columbia’s coast. Hundreds arrive by ferry each Saturday to enjoy the open air market with more than 140 stalls, free entertainment and island culture. Being […] Read more
Red, green or yellow, tomatoes are versatile and nutritious
My summer ritual is making tomato sauce with friends. We make a simple sauce and process it in a hot water bath to preserve it for the winter. After a long day of food preparation, I make pasta and we dip into our vat of freshly made sauce. Pick tomatoes when they are firm but […] Read more
Using a pressure cooker offers two benefits. Less expensive food can be used to make healthy meals and cooking time is reduced. I regularly cook dried chickpeas without presoaking in 15 minutes or a turkey stock in 30 minutes of active cooking time. You must allow the cooker to cool to room temperature for an […] Read more
Vegetarian recipe ideas for Christmas entertaining
Keeping everyone happy at Christmas can be stressful, especially if they eat differently than you. For vegetarian guests like my sister, milk and eggs are usually OK but meat and seafood need to be avoided. Rather than roll your eyes when presented with a vegetarian guest at your table, make something special that everyone will […] Read more
Women celebrate eight decades as ‘persons’ in Canada
“We are not here to beg for a favour, but to obtain simple justice. Have we not the brains to think? Hands to work? Hearts to feel? And lives to live?” — Nellie McClung I was in university in in the 1960s during the Burn the Bra era. Later, the Status of Women Action Committee […] Read more
