Monday, August 16, 2010


I am off for two weeks of vacation - London & Greece! I probablly won't have much time to blog, because I will be too busy eating new food, trying new restaurants and discovering new culinary finds which I will obviously blog about once I'm back! Stay tuned!!

Wednesday, August 11, 2010


I was reading The Dish by Toronto Life and came across this interesting new piece of "furniture." Comfier than a log at a campire, this little saddle stool was designed for the cottage campfire. The stool called, "BRONCO" by Extremis is a modern stool meant for cottage weekends. The ergonomic design of the saddle shape promotes good posture, the beer holder is just an extra plus and the handle makes it easy to carry from the car or dock.

Check out these stools at Plan B in Toronto (195 Davenport Rd., 416-941-1010).
Giddy up!!

photo credit:

Monday, August 9, 2010


Cream cheese, butter, nutella, jam…typical spreads for the morning toast. However do you ever get sick of enjoying a nice piece of healthy multi-grain toast and realize that it is smeared with just fat and unhealthy spreads? “Nut Butter’s” are a healthy alternative to the traditional spreads that we are so used to. The name is a bit deceiving because nut butters actually contain no butter, and are made with real nuts, some sort of oil, and usually something like honey as a sweetener (or sugar – but never a lot!). Nut butters are extremely rich in protein, fiber and the essential fatty acids. They are loaded with minerals and antioxidants and can actually help with lowering the risk of heart diseases.

Nut butters are perfect for those with allergy worries, fat fears or calorie counting. The taste is the pure essence of the featured nut or seed, and just truly so enjoyable. They are often less smooth then the traditional Kraft Peanut Butter, but the texture and real flavour make it that much more exciting!

There are so many different nut butters available such as pistachio, walnut, cashew, pecan, almond, hazelnut, sunflower seed, soybean, and pumpkin seed. Nut butters should be stored in a cool place until opened and then refrigerated after that. Most nut butter’s ingredients will separate when not in use, so don’t be surprised when there is a layer of oil sitting at the top when you open it. Fear not – all you need is a little elbow grease to work it back in. Next time you are in you're grocery store or at a local market – ask for directions to the nut butter aisle, try one out! I guarantee it will be a great (and healthy) alternative toy our morning cream cheese or butter!!

Emril Lagasse’s Homemade Cashew Butter

- 2 cups unsalted roasted cashews
- 2-3 tbsp vegetable oil
- ¼ tsp salt
- 1 tsp sugar (optional) or honey

- In a food processor or blender, combine the nuts, 2 tablespoons of the oil, the salt, and the sugar, if desired.
- Process on high speed for 30 seconds. Scrape down the sides with a rubber spatula and process to desired smoothness, adding more oil, 1 teaspoon at a time, if a smoother butter is desired. Adjust the seasoning, to taste
- Transfer to a bowl to use as a dip, spread, or in other recipes, or place in an airtight container and refrigerate until ready to use.

photo credit: google images

Wednesday, August 4, 2010


A buttery blue given the title of a bleu able to convert any into a bleu cheese lover. Made by Fromagerie La Moutonniere in Quebec, Mr. MacKenzie and Ms. Giroux co-own the sheep farm/cheese making company in Ste-Hélène de Chester. Until just recently the pair had been making 10,000kg of cheese just out of Ms. Giroux’s basement! But they have finally opened a full-scale cheese plant producing this buttery bleu.

As I have not yet tried this creation I can’t give you my take on taste – however I am very eager to try it as I am not a fan of bleu cheese, but I am looking for something that will convert me! I hope this is it.
Here is the review of the cheese by The Globe and Mail’s Sue Riedl:

“If you like blue cheese (and even if you think you don't), the mellow, buttery flavours of this one will bring your palate happiness. Visually this is a beauty for the cheese board. The rind is the definition of rustic – rough like craggy tree bark or the weathered exterior of a reef. The paste is creamy yellow, and slightly dappled as it ages. The veining is greenish blue. It smells rich with a soft, earthy pungency. Like its fragrant “nose” it delivers big flavour, nicely rounded and not sharp. Wonderfully salty but well balanced, you immediately crave more. This is not a mild blue but it is more complex than aggressive. The linger features vegetal notes and some sweetness along with the tang of a cultured cream.”

Does it not sound incredibly tempting? And what better words to use to entice a reader then butter and cream!!

Fromagerie La Moutonniere
3456 Principale, Ste-Hélène de Chester
Québec, Canada, G0P 1H0
(819) 382-2300

photo credit:

Tuesday, August 3, 2010



Watermelon was one of my favourite snacks as a kid - especially in the summer. My mom would always have watermelon cut up after school, and it was always just so delicious. While I only loved eating it plain when I was younger, I now love to enjoy watermelon in so many different ways!

The first watermelon was harvested about 5,000 years ago in Egypt. Watermelons were often placed in Kings of Egypt's burial tomb in order to "nourish" them in the afterlife. Today, there are over 1,200 varieties grown in over 96 countries worldwide. Watermelon is 92% water, a lycopene leader, full of vitamins A, B6 and C, and heart healthy (low in saturated fat, total fat and cholesterol). Watermelon is the most consumed melon!

Here are two twists on how to serve the ever popular watermelon!

Jamie Oliver's Watermelon & Feta Salad

Ingredients: Serves 6
- 180g feta crumbled
- A bunch of mint leaves, torn in shreds
- 500 g of watermelon, in chunks
- 1 small red onion finely sliced
- extra virgin olive oil

- Combine the first four ingredients in a bowl. Drizzle over a little extra-virgin olive oil and sprinkle with freshly ground black pepper.

Rob Feenie's Watermelon Appetizer by Mark McEwan

Ingredients: Yields 20
- 1/2 cup balsamic vinegar
- 3 tbsp dark brown sugar
- 1 watermelon, ripe, seedless
- 1 cup pistachio nuts, shelled and toasted

-  Place balsamic in a small saucepan and reduce by just over half. Add sugar and cook until dissolved.
- Take a small amount of reduction and spoon it onto the plate. If the balsamic looks watery, reduce it further. The reduction should look like thin syrup on the plate, once it’s cooled.
- Cool and store in the fridge until ready to use. Will keep for months!
- Slice the watermelon into cubes that will fit on a small serving spoon.
- Drizzle some balsamic on the watermelon and garnish with some chopped pistachios.

photo credit: & google images