Fun & Casual Glassware Some Like It
Total Page：16
File Type：pdf, Size：1020Kb
THE RECIPES, CHEF TIPS, ENTERTAINING, PAIRINGS & KITCHEN INSPIRATION SERVED BY CRAVINGS BOOK SHELF FUN & NEW COOKBOOKS CASUAL Four must-have titles GLASSWARE for spring page 3 page 3 MIDDAY MEAL QUICK BRUNCH A frittata and salad in under an hour page 6 GRILL GUIDE The Senator’s juicy bacon cheeseburger, page 4 PHOTOGRAPHY: JAMES TSE MAY 2015 ASK A CHEF of opportunities to do slow cooking, you can grill, you can and there’s no need to rush. “It takes time, but I mean that’s what smoke, you can actually bake. I can reach a really amazing cooking is all about. It shouldn’t be about instant gratification.” SOME LIKE IT HOT high temperature, which is great for grilling steaks, or you A world-renowned chef offers her tips on getting can tone down the airflow and do things like a whole pork Grill gadgets the best from your barbecue this summer. shoulder overnight.” Like with anything to do with cooking, there is a battery of tools to make the job easier. But how many of them are necessary? Good Wood Crawford identifies a few essentials for the grill master’s arsenal. For Food Network’s Chopped Canada judge and host of the If you want to grill right, for Crawford’s money, you’ve got to It starts with a great pair of tongs—“not those really long, six-foot upcoming Food Network Canada series Great Canadian Cookbook go charcoal. What gas grills have in ease and speed, they lose in ones” she laughs. Another go-to is a pizza stone. “That allows you Lynn Crawford, there’s nothing like the sound of steak sizzling flavour-building and intense heat. “Having good charcoal that’s to do some fun things like a flatbread, pizzas and I’ve actually over blazing coals. It’s cooking at its most basic and—of course— totally natural without any additives is the way to go. Sure it takes made my cheddar biscuits on it.” Finally there’s the grill basket. most delicious. “I do love grilling,” Crawford says. “ Anything time to fire it up, but anything you cook on charcoal just seems There’s nothing worse than when “you’ve got the first of Ontario that’s put on a hot charcoal grill—that’s magic.” So as Canadians to be better—you get that smoky flavour, the cooking time is asparagus, you put it on the grill—and it falls through!” A good countrywide clear off their decks and prepare for barbecue season, faster, it reaches a hotter searing temperature when you’re doing basket will save all your veggies and your sanity. here’s Crawford’s take on how to get the most out of your grill. meat for that wonderful exterior.” Crawford’s final piece of advice is to remember that barbe- cuing, however you choose to approach it, is a fundamentally Going Green Time is on your side simple way to cook. “Barbecue is minimalistic—there’s fire and While she’s a fan of the traditional charcoal grill, Crawford There are ways to speed up the process of lighting charcoal— there’s food,” she says. “You shouldn’t overcomplicate things.” has fallen in love with her Green Egg ceramic barbecue. “It’s Crawford recommends fire-starting briquettes—but it’s important CHOPPED CANADA AIRS SATURDAYS AT 9PM ET/PT ON FOOD like an incubator. It retains so much heat. There are a lot to remember that part of the joy of grilling is the process itself, NETWORK CANADA FIND THE RECIPES IN THIS ISSUE AND MORE AT FOODNETWORK.CA/THE-KIT FOODNETWORKCANADA @foodnetworkca FOOD NETWORK IS A TRADEMARK OF TELEVISION FOOD NETWORK G.P.; USED WITH PERMISSION. FOOD NETWORK CANADA 3 BOOK SHELF CRAVINGS From inspired vegetarian by a nutri- tionist blogger to quick dinner ideas from a handsome bloke, these titles will make you spring into the kitchen. Glass Act BY ERIC VELLEND Up to Whether it’s minty lemonade or a strong gin and tonic, the icy drinks of summer demand fun, casual glassware. From turquoise jelly jars, to midcentury-style highballs, to curvy 20% off carafes, accent your bevvies with a splash of blue. Outdoor 2 Furniture QUICK, MODERN Good Food, Good Life by Curtis Stone (Appetite by Random House, $35) While many celebrity chefs are known Now through July 2, 2015 for the quantity of their books more Cannot be combined with any other offers or discounts. than the quality, the Australian Curtis Stone isn’t one of them. His latest is excellent and filled with food photo- 4 graphed so gorgeously, you’ll want to eat off the page. Now settled in Los Angeles and running his own restau- rant, the celebrated Maude, Stone betrays distinct American influences in 1 dishes like Chicken Chili Verde. If that doesn’t sell you, there’s always Stone’s sex appeal, exploited via copious photos of him hanging in the kitchen with his young son. 3 5 NEW VEG My New Roots by Sarah Britton (March 31, 2015, Appetite by Random House, $30) A holistic nutritionist, Toronto native Britton rose to culinary stardom via her hugely popular blog, My New Roots. Preferring the term “plant- 8 based whole foods” to “vegetarian,” her meat-free dishes blend the same flavour-building principles and 6 aesthetic appeal as famed Israeli chef Yotam Ottolenghi, but with 40 per 7 cent less ingredients and work, making them perfect recipes for the weekday cook. You’re going to want to try her Sprouted Wild Rice Salad with Spring Vegetables, and her Four Corners Lentil Soup is an instant classic. 10 9 11 KID-FRIENDLY Brown Eggs and Jam Jars by Aimée Wimbush-Bourque (Penguin Canada, $32) Raised in the Yukon, Wimbush-Borque 3. GLASS VASE, $30, 6.BLUE / GOLD GLASS (SET OF 4), 9. BLUE BLOWN GLASS WINE GLASS, steal this style HOMEOUTFITTERS.COM $34, WESTELM.COM $14; JUICE GLASS WITH SWIMMER, $12; was determined to bring her three kids COASTER, $6 ANTHROPOLOGIE.COM up with the same homesteading prin- 4. CLEAR GLASS CARAFE, $25, 7. STEMLESS WINE GLASS, $5, ciples she was—but in an urban envi- 1. GLASS CARAFE, $35, THEBAY.COM THE BAY.COM CRATEANDBARREL.COM 10. SOLID TURQUOISE YORKSHIRE GLASS (SET OF 4), $7, HOMESENCE.CA ronment just outside of Montreal. The 2. TURQUOISE PITCHER, $35, 5. BLUE DOTTED WINE GLASS, $14, 8. BLUE PATTERENED MARTINI CRATEANDBARREL.COM ANTHROPOLOGIE.COM GLASS, $14, ANTHROPOLOGIE.COM 11. CONE SHAPED CLEAR GLASS, $10, much-loved blogger at Simple Bites ANTHROPOLOGIE.COM focused her recipes here on whole- some and delicious family food, such as Slow-Cooker Cider Ham and Whole- Wheat Chocolate Chunk Cookies. Plus, at the end of each chapter there are THIRSTY tips on involving kids in every stage of the food cycle, from tending a garden VINO AL FRESCO to packing their lunch. Four best-value bottles to open when you fire up the grill. BY ERIC VELLEND Monkey Bay Sauvignon Blanc Hardys Stamp of Australia 2014, from $14 Shiraz-Cabernet 2013, from $10 Since most popular Kiwi Sauv Tasting of ripe black cherries with Blancs now hover around $20, it’s notes of cigar box and a juicy, refreshing to find such a terrific lip-smacking finish, 10-buck chuck bottle under $15. The nose is pure doesn’t get much better than this. spring with gooseberry and sweet It’s on the light side for an Aussie pea, and it delivers the patented red, so try it with boldly seasoned zesty acidity you expect from these white meats such as sweet-and- antipodean whites. Pour with an saucy ribs off the grill or spiced asparagus and goat cheese salad, or chicken kebabs. VEGETABLES, Y’ALL Root to Leaf by Stephen Satterfield grilled vegetables. (HarperWave, $56) Pascual Toso Limited Edition No thanks to Paula Deen, Southern Henry of Pelham Rosé 2014, Malbec 2012, from $16 cuisine has become synonymous from $14 A heady bouquet of blackberry, with porcine platters and calo- rie-bomb desserts. The American While most Niagara rosés go for cassis and vanilla hints the deli- South, however, has a long tradi- fruit over finesse, this copper-hued cious juice to come. Dark, rich tion of veggie-based cuisine – their beauty shows Gallic restraint. A and fruity, this Argentine red growing season is 12 months long, blend of Zweigelt, Gamay and has a touch of residual sugar but after all – and Atlanta chef Satter- Cabernet Sauvignon, it offers it’s balanced beautifully with field celebrates Dixie in this stunning aromas of red apples, red berry food-friendly acidity. Open with tome. Divided by seasons and vege- table, there are handy growing tips flavours and a crisp finish. Pair charred-‘n’-bloody steaks, rose- for the budding gardener, and partic- Shop our entire collection | Toronto • Mississauga • Calgary • Edmonton • Laval • Vancouver | 888.657.4108 with a pre-dinner charcuterie mary lamb or gloriously messy ularly strong recipes for preserves PHOTOGRAPHY (GLASS ACT): JAMES TSE. PROP STYLING: CAROLYN SOUCH. CREATIVE DIRECTION: JESSICA HOTSON platter or garlicky grilled shrimp. cheeseburgers. like Pickled Ramps. F2474_KIT_CB1116_CA.indd 1 4/28/15 12:55 PM 4 FOOD NETWORK CANADA 5 PATTY WAGON Two Food Network Canada hosts offer tips and tricks on perfecting the beloved burger. As host of Food Network Canada’s Carnival Eats and the ‘CUE UP THE GRILL upcoming series Great Canadian Cookbook, Noah Cappe has eaten his share of burgers. As world class chef, Chopped Canada The back deck is judge and host of the upcoming Great Canadian Cookbook, Lynn scrubbed, the patio Crawford has made her share.