Category Archives: Recipes

Preserving recipes – Preserving heritage – My July column for @AlbertaatNoon

Shish Kebabs with Cucumber Raita from A Spicy Touch: Family Favourites from Noorbanu Nimji's Kitchen by Noorbanu Nimji and Karen Anderson - photo - Karen Anderson

Shish Kebabs with Cucumber Raita from A Spicy Touch: Family Favourites from Noorbanu Nimji’s Kitchen by Noorbanu Nimji and Karen Anderson photo – Karen Anderson

Summer is a time for family fun and family gatherings. Every family has a few recipes that everyone looks forward to. Whether it’s your great aunt’s hand pinched pirohy’s or your uncle’s smoked brisket – these are the foods that come loaded with great taste and great memories.

This post is about ways to preserve your family’s taste treasury. I’ll also share a bit about a big project I’ve been working on with my Indian cooking mentor – Noorbanu Nimji. Noorbanu is responsible for preserving not only her own family’s recipes but also – the recipes of a whole culture’s cuisine.

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#Cocktail recipe for my June column for @albertaatnoon

Katie Mayer and Christina Mah in the poolside garden at the Hotel Arts talking about Gnome Come Home's local ingredients - photo - Karen Anderson

Katie Mayer and Christina Mah in the poolside garden at the Hotel Arts talking about Gnome Come Home’s local ingredients – photo – Karen Anderson

Coincidences make for great stories.

One day last week, I went to visit Christina Mah. Mah is the general manager of The Hotel Arts’ “Viet Mod” bistro called Raw Bar by Duncan Lee. She is also the president of the Alberta Chapter of the Canadian Professional Bartender’s Association (CPBA).

I interviewed Mah about cocktail making and asked if she would create a summer cocktail that I could share with you. Her creation is fresh and seasonal. Fresh and seasonal might not be words you think of when it comes to cocktails but they are an emerging cocktail trend that – happily – seems to be here to stay.

In this post I’ll talk about how to make cocktails, give you some recommendations for great places to drink them in Alberta and I’ll also share the story of how we named this drink Gnome Come Home after the Raw Bar’s gnome mascot was coincidentally “kidnapped” the day I arrived to interview Mah.

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My @AlbertaatNoon podcast on Classic French Gastronomy and the fun food fad – #MugCakes

Mug Cakes are included in this VIP - Very Important Pots cookbook - photo - Karen Anderson

Mug Cakes are included in this VIP – Very Important Pots cookbook – photo – Karen Anderson

I made eight mini Mug Cakes this morning to take to my friends at CBC Radio One’s Alberta at Noon.

If you’re wondering how I worked Classic French Gastronomy and Mug Cakes into the same segment, you can listen to the podcast here.

If you master the Mug Cake try making this beautiful French menu with recipes from my friends at Succulent Paris.

Today’s CBC column proved that whether you go classic or faddist – you can still savour it all.

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A French Food Fad for 2015 – Mug Cakes

little mug cakes cookbooks were everywhere in Paris - photo - Karen Anderson

little mug cakes cookbooks were everywhere in Paris – photo – Karen Anderson


I don’t think Mug Cakes are new. I’ve found blog posts dating back five years with oodles of recipes for them but they seem to have taken Paris by a chocolate brown cocoa powder storm this year. Everywhere I looked little cookbooks were devoted to them. At Le Grand Epicerie de Paris you could even buy a mug fully loaded with the ingredients for the mere price (I jest) of 13.50 Euros.

This post has a recipe I developed for a deliciously ooey-gooey Chocolat-ey Chocolate Mug Cake. It’s easy and fun and ANYONE can make it. I hope you will. Let me know how it turns out for you.

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The Gastronomic Meal of the French – #recipes from my friends @SucculentParis

My friends at Succulent Paris enjoying the treats I brought them from Alberta - photo - Kim Irving

My friends at Succulent Paris enjoying the treats I brought them from Alberta – photo – Kim Irving


My friends Marion Willard and Aurélie Mahoudeau of Succulent Paris food tours are wonderful cooks who love to share their passion with visitors to their city. This post will highlight a day where I booked them for a private gourmet tour. We met for coffee, shopped on Rue de Levis near their home and then prepared a seasonal multi-course gastronomic meal.

Cooking with Willard and Mahoudeau is a joyous occasion. Sitting down and sharing a meal together even more so. I hope that you’ll see that in the photos I’ll share here and that you’ll try some of the recipes as well. If they all seem a bit too much skip ahead to the next post where I share a ridiculously easy and fun Mug Cake that anyone can make and enjoy. It’s all good.

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Filed under Alberta at Noon, Cooks I know, food tours, Great ingredients, Heritage cooking skills, Recipes, Travel

#recipe for Robin’s Nests – a little spring goody to make just for the fun of it

Robin's nests - photo - Karen Anderson

Robin’s nests – photo – Karen Anderson

I made a lot of these “Robin’s Nest” cookies for a Senior Citizen’s Spring Tea I was helping out with and they were a bit hit. Just make your favourite chocolate macaroon recipe and poke a little Robin’s egg blue jelly bean on the top of each.

I’m not usually very “Martha Stewart” but, yes, I have to admit that I did stand at the bulk bin and pick out all the jelly beans that were this pretty blue colour.

It was worth it.

My macaroon recipe follows in case you don’t have one of your own.

Happy Spring.

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Recipes for Easter and a menu for Passover – my @AlbertaatNoon column for April

Crown Rib Roast of Pork - photo - Karen Anderson

Crown Rib Roast of Pork – photo – Karen Anderson

It is both Passover and Easter this weekend. May everyone have a peaceful weekend and enjoy sharing the warmth of community and great food together.

I’m going to refer our Jewish friends looking for great recipes to this Saveur article with a beautiful Passover Menu (not something I’d want to get wrong). And for those that can enjoy pork and non-Kosher eating, I’ve got an Easter Refresh Menu for you.

Hamming it up at Easter is delicious but a little predictable. If you’d like to change things up try frying a few slices of ham steak for your Easter brunch – with a side of chocolate eggs fresh from the annual hunt – and enjoy this special occasion Crown Rib Roast of Pork for the big feast.

I’ve attended several Long Table Dinners over the last few years in Alberta and the Easter Menu that follows is inspired by the great tasting food I’ve been served.

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