When I picked up my Community Supported Agriculture box at Amber Waves Farm a few days ago, I was invited to take a bunch of rhubarb. It was beautiful and about 3 feet long. I had never seen such pretty or long stalks of rhubarb before, so I took it but I had no idea what I was going to do with it. I usually make a pie or a crisp with rhubarb but I wanted to do something different.
You are here
S’mores may conjure memories of warm nights and sleep-away camp, but it doesn’t need to be summertime to capture the flavours of this treat; the combination of wheaty graham crackers, rich chocolate, and sweet, gooey toasted marshmallow is good any time of year.
Hand-cut vegetables marinated in seasoned vinegar are the key to this stellar gazpacho.
Chopping the vegetables by hand ensured they retained their colour and firm texture. Letting them sit briefly in a sherry vinegar marinade guaranteed well-seasoned vegetables, while a combination of tomato juice and ice cubes (which helped chill the soup) provided the right amount of liquid.
Barbecuing is the perfect method for cooking fatty cuts of pork or beef, but relatively lean chicken is another story. For barbecued pulled chicken with a smoky flavour and moist, tender meat, we’d have to come up with some tricks.
The deep flavour and creamy texture of Boston baked beans is the product of simple, yet judiciously chosen ingredients and slow—very slow—cooking. It seemed a natural recipe to adapt to the slow cooker and, given our location, we were under pressure to get this recipe just right.
Flavourful, well-marbled short ribs seem like the perfect candidate for grilling, but getting the texture just right can be a challenge. We wanted meltingly tender meat with the nicely browned exterior that the grill provides—without having to constantly fiddle with the fire.
Holy mother of summer, it’s gotten HOT. My dog is sleeping in our shower because the tiles are cool. I’m testing recipes in the morning because I don’t want my oven cranking all afternoon. And (this is how I know it’s really hot), I may be coming close to drinking my daily recommended amount of water.
But water can get a little boring.
For a recipe with a handful of ingredients, pasta with shellfish is awfully hard to get right.
We love the combination of tender pasta and succulent shrimp or bite-size bay scallops, but all too often the shellfish is overcooked and tough and the pasta is boring and flavourless.
Let’s say you wanted to land a luxurious rib-eye steak at the centre of your Canada Day picnic, but worried about being able to afford it.
Certain foods just need to be made and eaten at least once a summer. Corn chowder (or chowdah, as my in-laws would say) is one. And if you are in a place where the ears of fresh sweet corn are piled high at the market (often for pennies an ear), then you must make it more than once.