Taste memories are strong. They can catapult a person half way around the world to the faces and places connected with the moment you first encountered a food or in this case appreciated it anew. This is a story of how on a dreamy paced drive through Tamilnadu, South India, cashews became indelibly imprinted on my taste memory.
Category Archives: Great ingredients
This week I’m getting ready for Chinese New Year (#CNY2016) which happens on February 8, 2016. I’ve talked about the #CNY2016 festivities happening around Alberta and this post is for people who are interested in doing some Chinese cooking. You’ll find a list of cookbooks to get you up and running, my three most important Chinese kitchen tools and a long list of my favourite Chinese and Asian ingredients.
Pumpkin Spice Martini
1.5 ounces Rumchata
1 ounce Vanilla Vodka
3 Tablespoons pumpkin pie puree
ice and a cocktail shaker and strainer
cinnamon, pumpkin pie spice or freshly grated nutmeg
Combine the Rumchata, vodka, pumpkin puree, and ice in a shaker and shake like crazy.
Strain into a martini glass and sprinkle with the spice of your choice.
W5 – a series of questions about @cookitraw @albertaculinary – the WHY and HOW to cook with #rawAlberta inspired recipes for my October @AlbertaatNoon food column
I love to ask the people I meet, What is Alberta’s food? Inevitably the answer is, Beef – of course. I bring this up because I think it illuminates our lack of knowledge of our food heritage.
Beef is not an original Alberta species. It is an exotic import. It was brought to Alberta from Scotland via Montana before there were fences – about 150 plus years ago. The Great Plains Bison, Elk and White Tail deer evolved with this land and are perfectly suited for it. They are Alberta’s indigenous species. They have been here for tens of thousands of years.
Alberta also grows great grains. Red Fife Wheat is one of them. We are one of the world’s largest honey producers. We have really sweet root vegetables and Prairie hardy fruits like Saskatoon berries. Our Canola oil is as luscious gold as its flowers when it is cold-pressed and organic. And, yes, we really do grow the world’s biggest and tastiest beef.
We’ve discussed the WHAT, WHO, WHERE and WHEN of Cook it Raw, this post will explore the WHY> If Cook it Raw were only the chance to have more people at home, and around the globe, realize the bounty of wonderful products in Alberta, that would be enough of a WHY for me. Still, I asked Alessandro Porcelli of Cook it Raw for his answer to WHY and I asked Fraser Abbott of Alberta Culinary Tourism Alliance as well. This post gives their answers as well as a few recipes inspired by the world-class produce of Alberta.
W5 -a series of questions about @cookitraw @albertaculinary – WHERE and WHEN is #rawAlberta? @mountengadine
I spent a few days there this summer. The Lodge holds exactly 22 guests and sits perched over a meadow where a moose comes each evening to a natural saltlik. He’s not exactly like clockwork but he shows up and is nonplussed by the fuss he creates as the lodge guests watch in fascination as he lowers his heavy rack of horns between sprawled knobbly knees to taste the earth. He is vulnerable to be sure. I hope 22 hungry chefs don’t take on a moose hunt as part of their “raw” experience. Right now they actually have a lot in common. They’re putting themselves out there and they are bringing us a taste of this place.
This post will share some photos of WHERE the #rawAlberta chefs are sequestered. And, it will also share the details of a Public event WHERE you can meet all the #rawAlberta chefs and taste the dishes they’re creating using 7 great Alberta ingredients.
In the previous post I answered the question, WHAT is Cook it Raw? This post looks at WHO is involved in Cook it Raw. Future posts will answer the other W’s in W5.