Category Archives: Great ingredients

My latest @AlbertaatNoon column podcast – #pintxos #tapas #paella and a trip to #Spain

Lots of fun talking about Spain and “what I ate on my summer vacation” today on CBC Radio One’s Alberta at Noon with host Donna McElligot.

Here’s the podcast in case you missed it. I’m on at the 10:05 mark in the show.

paella on my plate photo - Karen Anderson

paella on my plate
photo – Karen Anderson

You can find the recipe for this delicious paella here. Watch for posts on pintxos and tapas coming soon.

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Filed under Alberta at Noon, Great ingredients, Recipes, Travel

Making Paella in Basque country – San Sebastian, Spain – my @AlbertaatNoon column for September

paella on my plate photo - Karen Anderson

paella on my plate
photo – Karen Anderson

I’m just back from Spain. It was my first time there and the whole time I explored my new surroundings Elton John’s song Daniel kept playing in my mind. I’d find myself humming it or singing a few lines…

Daniel is flying tonight on a plane
I can see the red tail lights heading to Spain
(and a bit further on)
They say Spain is pretty though I’ve never been
Daniel says it’s the best place he’s ever seen
and he should know he’s been there enough…

Spain is pretty and its filled with justifiably proud people and that very wonderfully (when it’s done right) ubiquitous dish called paella.

This post will tell the story of my chance to cook paella in San Sebastian with a Basque country native. Keep reading and I’ll share his great recipe with you.

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Filed under Alberta at Noon, Cooks I know, Great ingredients, Recipes

An #Apricot Awakening – thanks to my friend Gail Norton of @cookbookcooks

Inspiration  photo - Karen Anderson

Inspiration
photo – Karen Anderson

I don’t know how it came up. I think I asked my friend Gail Norton for a new recipe for a summer dessert. I was bored with my usual repertoire.

Apricots, she said.

Make a Tatin. I’ll send you a recipe.

She did and that’s where this story starts.

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Filed under Cooks I know, Food markets of the world, Great ingredients, Recipes, Travel

Salmon recipes for my June @AlbertaatNoon column

My Grizzly Bear Salmon with greens and edible flowers photo - Karen Anderson

My Grizzly Bear Salmon with greens and edible flowers
photo – Karen Anderson

This month on Alberta at Noon I’m talking about a sustainable Community Supported Fishery called Skipper Otto’s CSF. This post will share some of my favourite ways to use the beautiful wild B.C. salmon these fishermen catch when the salmon runs come in off the coast of British Columbia each summer. Salmon is a great ingredient and a favourite ingredient around my home. My family savours it all.

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Bonus: @ChefGroves shares @CatchCalgary @ocean_wise #halibut recipe

Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout photo - Karen Anderson

Pan Seared BC Halibut with Morel, English Pea and Chorizo Ragout
photo – Karen Anderson

In this week where sustainable fisheries are on my mind, it’s nice to receive inspiring news that a leader in Calgary’s restaurant scene has firmly anchored his seafood restaurant in the mostly unchartered waters of promoting sustainable fish consumption. I wrote about Catch restaurant’s new buycatch seafood market here. Many thanks to chef Kyle Groves for sharing this beautiful recipe and now we know where to get the “Jet Fresh” halibut we need to make this palate pleaser.

Pan Seared BC Halibut with Morel, English Pea, and Chorizo Ragout
courtesy of Chef Kyle Groves, Catch and The Oyster Bar, Calgary, Alberta

Serves 4
Ingredients:
4 X 6 oz. Pieces of Wild BC Halibut Fillet
4 oz. Morel Mushrooms – washed and patted dry
8 oz. English peas – out of the shell and blanched
8 oz. Boiled ratte or fingerling potatoes – peeled and cut into ½” thick disks
6 oz. Chorizo meat – chopped into small pieces
½ oz. Fresh thyme – leaves only
4 oz. Fresh cold butter
1 oz. shallot, minced
1 garlic clove, minced
1 oz. chives, minced
3 oz. Dry white wine
Salt / Pepper / Lemon juice to taste

Directions:
1. In a cast iron pan sear the halibut fillets on one side until golden brown
2. Transfer to a 400*F oven and cook until the fish reaches 135*F
3. When the fish comes out of the oven, add a few thyme leaves and cook for one minute
4. Meanwhile, in a sauté pan cook the chorizo until the fat has rendered out of it
5. Add the minced shallot and garlic and cook in the chorizo fat until softened
6. Add the Morel mushrooms and sauté until softened
7. Add the fresh thyme leaves and cook until they “pop”
8. Add a splash of dry white wine to cool the pan slightly
9. Add the cooked potato disks and the English peas
10. Bring mixture to a boil and add the cold butter cubes slowly
11. When mixture is thick, season with salt pepper and lemon juice
12. Divide onto 4 warm plates and sprinkle with fresh chopped chives
13. Top with the halibut and serve right away

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@CityPalate #GetThis – great ingredients and cool things for spring

I was born to grocery shop

I was born to grocery shop

Some people are born to shop but I was born to grocery shop. I love it.

I am delighted that I get to write about the great ingredients and cool things I find in local grocery stores, markets and kitchen shops. I do this for my Get This (must have kitchen stuff) column in Calgary’s City Palate magazine.

I’ve been writing Get This since the fall of 2010 and I am inspired by the fun things I find for each and every issue. I respect that my publisher and editor never tell me what to write about. They trust that I will write about things City Palate readers will be interested in. That is what City Palate is about first, last and always…for over 20 years…what readers will find interesting.

Thinking about our readers motivates me every time. Along with the products I love to squeeze in a few recipes and news about local farms and businesses, and great chefs and designers.
In this issue I wrote about the following products which will qualify for this blog’s cool things category:
Cool thing #17 – Ruckles – groovy goat cheese from Salt Spring Island
Cool thing #18 – Spiegelau’s balloon decanter and tumbler set – a darling with great hand feel
Cool thing #19 – Tartufo nero – black truffle oil that I think is asparagus’s taste soul mate
Cool thing #20 – DaVinci orange syrup – agent orange as an asset
Cool thing #21 – Lemonaise – lemon lending flavour potential
Cool thing #22 – Village Brewery Growlers – the most chillin’ beer for summer.

You’ll find the full story in this May/June issue.

I have a fridge, freezer and pantry stuffed to the gills with great ingredients and cool things. I wouldn’t have it any other way. It’s truly a part of what helps me savour it all.

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Filed under Cool things, Farm Tours, Farmers I know, Great ingredients, Recipes, Writing

Bonus #Recipe for #Easter, #Spring or any old time – a fresh lemon mascarpone tart

Lemon Mascarpone Tart photo - Karen Anderson

Lemon Mascarpone Tart
photo – Karen Anderson

You are never too old for an Easter treat and this tart is my favourite spring dessert.

Lemon is a great ingredient and this tart has major star power. Whether you serve it as the finale of an Easter Brunch or after a fresh spring dinner, it will always be enjoyed and appreciated.
Read on for the recipe.

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