Archive | Fabulous Food

Kitchen adventures: Foster grill

Kitchen adventures: Foster grill

By Darcie Hossack

For more than two years now, we’ve had to content ourselves with visitation rights to our backyard grill.

At first, it seemed like enough.

After all, our grill’s foster family has a big deck, outdoor dining room, hot tub. All the things that an outdoor appliance needs. Including, most critically, a natural gas fitting on the outside of the house. Something we could no longer provide. Continue Reading

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Kitchen adventures: No grounds, no glory

Kitchen adventures: No grounds, no glory

By Darcie Hossack

It was easier when I didn’t know the difference between good coffee and bad. When a scoop of Swiss Mocha from a tin, dissolved in boiling tap water, was enough to make me feel sophisticated and, well, Swiss. Continue Reading

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Organic food – is it healthier?

Organic food – is it healthier?

By Jennifer House, registered dietitian

I am often asked if organic food is healthier than ‘ conventional’ food. Continue Reading

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Kitchen adventures: Fish stories

Kitchen adventures: Fish stories

By Darcie Hossack

As a kid, there was nothing I liked quite as well as a rod and reel. Continue Reading

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Kitchen adventures: Mangoes on a mission

Kitchen adventures: Mangoes on a mission

By Darcie Hossack

Note to self. If mere minutes of visiting the rainforest exhibit at the Calgary Zoo, or trodding about the Kamloops Wildlife Park or Ossoyoos Desert Centre on a sun-baked day, makes you see purple spots, one thing seems certain: You were not meant to be a missionary.

Or travel writer. Continue Reading

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Kitchen adventures: A literary feast

Kitchen adventures: A literary feast

By Darcie Hossack

Not long ago, I woke to my agent trying to get my attention via Twitter. She Tweeted:

“HSWLA HSW Literary Agency Attention @KimMoritsugu and @mennogurl… MT @BookMadam Are you an author who likes to cook? I’d like to record you reading your fave recipe.” Continue Reading

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Kitchen adventures: Sweet as peas

Kitchen adventures: Sweet as peas

By Darcie Hossack

It’s been a week of storytelling.

As I write this, it’s two minutes to midnight, the day before my Grandma Sayler’s 89th birthday. She travelled here to celebrate my dad’s 60th birthday.

My sister, her husband, my two nephews and niece are also in town, shared between two households so everyone has a chance at a mattress. Continue Reading

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Kitchen adventures: Flaking out

Kitchen adventures: Flaking out

By Darcie Hossack

I made a terrible mistake. Followed by another.

First, I bought Martha Stewart’s new Pie and Tarts book. Then, at my favourite discounter of housewares, a ceramic pie dish.

Next thing I knew, all the ingredients for a pie showed up in a grocery bag, and my husband fixed me with a look that required no words to pass between us. Just pie.

There are two reasons I haven’t made a pastry crust for almost twenty years. (A figure that puts me all the way back in high school Home Economics class.) Continue Reading

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Yelping at CHARCUT: Perfect pork in cow-town

Yelping at CHARCUT: Perfect pork in cow-town

Yelp Calgary’s May Elite Event at CHARCUT

By Dave Blaine, photographer

I had been hearing things about CHARCUT for a while (mostly talk of Chef and Co-Owner Connie DeSousa’s ongoing competition on Top Chef Canada), but living way out in the burbs as I do, I hadn’t had the chance to make my way downtown for one of those notorious Alley Burgers.  I was delighted when the invitation came to photograph Yelp’s May Elite Event, and to sample one of Calgary’s newest flavours.

CHARCUT Roast House

Named one of Canada’s top 10 best new restaurants by enRoutemagazine, CHARCUT turned out to be as pleasing to the eye as it was to the palate (particularly if you have an appreciation for meat).  Look to the back for a view of their open kitchen; their rotisserie and their windowed walk-in fridge; unapologetically stocked with primal cuts of pork and beef just waiting for the charcuterie.  And indeed, while the many samples of food and drink that we were treated to were divine; be it the Tuna Sashimi, the Chocolate and Bacon Fudgesicle, the mini Pork Pie, or the Dark and Stormy (a sort of milky caramelized rum drink); it was the taste of their house-made Mortadella that had me sold.

Hog’s Head Mortadella

I’m truly a sucker for cured meats, so when I was waved over to a large meat slicer by one of the hostesses I was intrigued.  “This is an awesome picture for you”, I was told, and indeed it was!  Here was an entire hog’s head (a casing as I found out), filled with pork, pistachios and truffles.

I was immediately regaled with the story of this spectacular salumi; how DeSousa could debone the head in four minutes flat, how the pork was hand mixed, how the meat slicer was hand cranked so as to keep the blade cool, preserving the flavour of the sausage.  My enthusiastic and knowledgeable hostess then expertly shaved several slices of the meat onto a plate and served it to me with their very own Brassica Mustard.

Hand Mixed Pork Mortadella with Pistachios and Truffles

Adventurous pork-dishes in the heart of Cow-Town –  I love it.  I didn’t get my Alley Burger that day, I’m sorry to say, but after this first sampling I intend to return soon, hungry for more.

Dave Blaine is the owner and operator of Voyager Photography, specializing in commercial product and process photography .  Visit his website at www.voyagerphoto.com All images provided by Dave Blaine unless otherwise stated.

Originally published on http://voyagerphoto.org/

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Kitchen adventures: That’s a wrap

Kitchen adventures: That’s a wrap

By Darcie Hossack

I know it seems as though a fertile imagination must be a prerequisite for a career in the arts. It isn’t. Continue Reading

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