Home cooks are often stumped when it comes to cooking goose. But really, it’s just a large duck. Goose lends itself well to any recipe using chicken, duck or turkey. The breast is best cooked medium rare to keep the meat tender. Legs and wings are tougher and benefit from a low and slow cooking […] Read more
Author Archives
Indigenous chef gives traditional recipes a modern twist
Search the internet for “indigenous cookbooks” and you will find a handful of books featuring wild game and foraging and books written by non-indigenous authors who use ingredients indigenous to our land. Some feature a single ingredient, such as bison, but few move into today with a modern theme on recipes inspired by generations of […] Read more
Cooking up some wild bounty offers chance for something different
This is the first in a series of three articles on preparing wild game and foraged foods. Often, the hunter and gatherer is more excited about the food than the cook so here are a few ideas for the person cooking up the wild bounty. This week features wild pigs or what most people call […] Read more
There is always a good time to make room for mushrooms
Either you love them or you hate them. As far back as I can remember, my father has had a distinct dislike for mushrooms. In spite of this, I love them; always have. Mushrooms may not fall into our theory of eating the rainbow but they are nutrient-dense. They are rich in B vitamins such […] Read more
Recipes help make the most of garden fresh vegetables
Garden fresh vegetables are a once-a-year treat in our northern climate. Make the most of them by trying a few new recipes. The new Canada’s Food Guide recommends that half your plate, as judged visually, should be vegetables and fruits. The guide also recommends cooking at home, sharing food with others, being mindful of your […] Read more
It’s a good idea to make the most out of melon season
Melons begin to ripen in mid-August. Most people eat them simply sliced and as a snack or dessert. However, they deserve more credit. They are a good source of fibre and fill you up quickly. Melons have high nutritional value. They are a rich source of vitamin C, vitamin A, vitamins of the B group, […] Read more
Summer at its best: barbecue on the coals
For the past 10 or more years, I have been using my little Weber barbecue with natural charcoal and I totally forget that most everyone else is using gas or propane. What it lacks in convenience it makes up for in flavour. So, I when I ask friends to go out and check the barbecue […] Read more
Eggplants a mainstay of Mediterranean cooking
Eggplant, also called aubergine, originated in India where it continues to grow wild. As trade routes opened, eggplant was introduced to Europe by the Arabs and transported to Africa by the Persians. The Spaniards carried it with them to the New World and, by the early 1800s, both white and purple varieties could be found […] Read more
Summer at the market is great — no matter where you are
A highlight of the summer is the array of markets that pop up across our country; from Halifax to Inuvik to Swift Current, Sask. Even if some markets remain open year-round, we eagerly wait for the summertime markets to arrive. Call it cabin fever, but when the tents go up and growers come out, people […] Read more
Summer sauces make simple meals more spectacular
Summer is the season of lazy meals, easy cooking and casual foods. Sauces go a long way to make the simple more spectacular, especially when grilling is on everyone’s menu plan. Fresh fruits, vegetables and herbs are in abundance. Use them in creative ways to add an easy flavour zap to any meal. Toss a […] Read more
