Tag Archives: Alberta at Noon

Preserving family recipes – my July @AlbertaatNoon podcast

I love to cook with my Mom Gerri - the expert pie maker in our family. How about you? Who makes your favourite family recipe? - photo - Karen Anderson

I love to cook with my Mom Gerri – the expert pie maker in our family. How about you? Who makes your favourite family recipe? – photo – Karen Anderson

Thanks to all the CBC Radio One listeners who called, emailed and tweeted to Alberta at Noon today to join the conversation on ways of Preserving Family Recipes. Here’s the podcast from the show. I’m on at the 24 minute mark.

I hope you’ll be inspired to record your own family’s recipes while you’ve still got a mentor to share them with you. Or – maybe it’s up to you to share your own recipes with the future generations of your family. Preserving family recipes is an important way to preserve our heritage.

Besides, cooking with a great recipe comes with a built-in reward – great food to help us savour it all.

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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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My @Albertaatnoon food column on #cocktails – just in time for #CanadaDay – Have a great one!

Cocktail Culture - photo - Karen Anderson

Cocktail Culture – photo – Karen Anderson


Here’s my CBC Radio One Alberta at Noon Food Column podcast on Alberta’s cocktail renaissance. Find my piece with host Donna McElligott at the 15:30 mark in the show.
Thanks going out to Christina Mah and Katie Mayer of Hotel Arts Group for inventing the #GnomeComeHome cocktail for our listeners to try. It’s truly delicious. Cheers till next time. Karen

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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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The #Cocktail Renaissance – my June Column for @AlbertaatNoon

The origins of the cocktail are believed to have evolved after King William of Orange lowered taxes on distillation in 1688. There was a grain surplus that year in England and before long one in four buildings in London had a still for making gin.

Alcohol at the time was about the safest thing to drink as most of the leading causes of death were caused by drinking water.

By the 1730’s gin had become a problem for many – especially for the poor. For others it was drank in moderation with the addition of fruit juices and known as punch. This mixing of punch bowls in 1730’s England is now believed to be the first mixology bar tending.

This post will look at the history of cocktails and why – after years of focus on wine knowledge and a growing trend for craft brewing – popular culture has turned into a cocktail culture once again.

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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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