The new book “Mennonite Girls Can Cook Celebrations” features recipes that the 10 authors have developed to mark birth, childhood, marriage, family, community, hospitality, milestones, holidays and life.
Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking.
TORONTO — Cooking over a fire after a day paddling or hiking can be a true pleasure for many outdoor enthusiasts. But making sure all the ingredients needed are packed safely so that no one falls ill or carries too much weight can be a conundrum for the novice.
The ingredients for these two recipes can be assembled at home and toted along on a camping, canoeing or hiking trip. They were created by home economist Margaret Howard, co-author with Kevin Callan of “The New Trailside Cookbook.”
Marinade for the Fresh Catch
TORONTO — A mother works hard making meals for loved ones throughout the year, so it’s nice to be able to turn the tables and pamper her with a special homemade brunch.
“I don’t know a mother who wouldn’t appreciate a child, a husband or whoever putting on a brunch for them,” says chef Bryan Jurek.
While this breakfast pie is baking in the oven, the cook has a chance to put the finishing touches on the rest of the meal, says chef Bryan Jurek of Prime Pubs, who created this recipe for a family brunch.
Pasta carbonara — richly cheesy, creamy and studded with crisped pancetta — is easily one of the most comforting of pasta dishes. The only trouble is, with the onset of warmer weather we tend to crave salads more than steaming bowls of pasta. So for this recipe, we decided to have it both ways.
TORONTO — Chef Michael Smith can’t say enough good things about Canadian lentils.
“For me they’re the ideal ingredient. They hit all the marks. They’re beyond healthy — I’d bore you to tears with the reasons why lentils are healthy,” he explained. “They’re beautifully delicious, with a wonderfully earthy neutral flavour that marries and pairs with virtually anything else.
Chef Michael Smith, who hails from Fortune, P.E.I., is at the heart of Canada’s lobster fishery. His salad combines the earthy heartiness of lentils, the luxurious sweetness of lobster and the peppery flavour of arugula.
1 l (4 cups) water (approx)
250 ml (1 cup) green or du Puy lentils
2 ml (1/2 tsp) salt
2 to 4 lobsters
4 l (16 cups) water
125 ml (1/2 cup) salt
LONDON, Ont. — If you know the difference between a chimichanga and an empanada, you’re probably already a fan of Mexican cuisine. If not, you may not realize what you’re missing.
That’s one reason a Canadian book publisher has just released a Mexican cookbook by an author from Las Cruces, N.M.