Tag Archives: recipes

A visit to the Canadian Beef Centre of Excellence and my @AlbertaatNoon podcast for September

The Canadian Beef Centre of Excellence - photo courtesy of the centre

The Canadian Beef Centre of Excellence – photo courtesy of the centre

Last week, while researching my monthly Alberta at Noon column, I had the opportunity to visit The Canadian Beef Centre of Excellence. Beef prices have hit a record high this year. They are up by 36% and drought is a big factor. Ranchers across the Prairies are having to buy feed instead of it growing in abundance. With favourite beef cuts like steaks and prime rib roasts at such high prices, it’s a very good time to explore lesser known cuts of meat.

Necessity is a great incentive program but that doesn’t mean that when the going gets tough, your meat has to as well. In today’s Alberta at Noon podcast I talked about the The Canadian Beef Centre of Excellence staff’s emphasis on teaching consumers to use the whole animal in a nose to tail (everything is delicious if you just know how to cook it) fashion. Read on for a more about the centre and its role in the beef industry.

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beefing up for my @AlbertaatNoon food column with a little help from @GauchoBBQ

This post is a roundup of inspiration to utilize more than just expensive cuts of beef. The Canadian Beef Centre of Excellence and Organic Alberta have the perfect workshop to get you thinking outside the burger box. The “beef connoisseurs” workshop will be Saturday, September 26, 2015. Attendees will learn lots of tips and recipes and have a chance to ask true experts for advice.

Since not all of us can make it to the workshop, this post shares some inspiring recipes from a couple of my favourite cooks – Ede Rogrigues of Gaucho Brazilian Barbecue and Noorbanu Nimji of A Spicy Touch cookbooks. While Canadian cooks are still learning about using more affordable cuts of meat, industry chefs and other cultures have made it their practice to be frugal.

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#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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Corner Grocer Goodies inspire a whole menu of recipes for my @AlbertaatNoon column – March 2015

Waldorf Astoria Cake Revival - photo - Karen Anderson

Waldorf Astoria Cake Revival – photo – Karen Anderson

I got so inspired by the quality of ingredients I found at three corner grocers in Calgary today that I came home and made a fennel salad with blood oranges, avocado and shrimp; a star anise and shitake mushroom short rib slow cooked stew and – the piece de resistance – a beloved old recipe for Waldorf Astoria Mocha Cake. I think this would be a great make-ahead meal for entertaining.

Read on for the recipes and photos.

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Taste and memory blend in Mahabilapuram #Tamilnadu – South #India

tropical Tamilnadu - photo - Karen Anderson

tropical tamilnadu – photo – Karen Anderson

Mahabalipuram lies about an hour south of Chennai in the state of Tamilnadu in South India. It is a UNESCO World Heritage site because of the sixth to eighth century temples carved in great detail from rock and sand. They’ve withstood time. They’ve withstood Tsunamis.

The beach here is long, curved and cascaded upon by never-ending wave chasing wave. They’ve arrived in this little crook in the Bay of Bengal in a chaotic but somehow predetermined rhythm. They seem to collapse exhausted on the shore after realizing the futility of racing each other across the breadth of the Indian Ocean. Plunging into them at dawn you feel the strength the moon lends them in tidal force. They want to pull you to the ocean’s depths with them but just in time a bigger stronger wiser wave floats you safely to shore.

Temples and beaches are impressive attractions but my reason for being in Tamilnadu was to see a dear friend and meet and cook with his family. Read on for a crispy Tamilnadu lamb fritter recipe and a few photos from my recent visit.

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A lovely bunch of coconut… recipes from #Kerala and #Tamilnadu – a recipe for Fish Moilee from Cochin

fresh local ingredients - including coconuts at Barbecue Restaurant Thekkady - photo - Karen Anderson

fresh local ingredients – including coconuts at Barbecue Restaurant Thekkady – photo – Karen Anderson

I’ve got a lovely bunch of coconut…recipes for you.

From Cochin (Kochi) to Thekkady in Kerala to Mahalamapuram to Chettinad in Tamilnadu I’m going to finish my coconut theme strong. This post will highlight Fish Moilee (Moylee, Molee) – a coconut flavoured fish dish mildly spiced with mustard seeds, turmeric and curry leaves.

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#Coconut goodies for #Christmas – recipes for my December @AlbertaatNoon column

A little while ago an invitation to meet the executive pastry chef at Calgary’s Hyatt Regency hotel crossed my desk. I had to delay that meeting until after my annual trip to India and since I knew I would be jet-lagged on my return and that I would have a column for CBC Radio One’s Alberta at Noon due shortly after my return, I thought it would be a great idea to have this profession chef help me with a recipe to share with Albertans this Christmas.

I knew that in the two weeks I would spend in South India I would see coconuts everywhere so I asked if chef might be willing to create a great Christmas inspired coconut dessert.

I specifically mentioned that the recipe should be fairly easy.

Here’s something I learned from this experience; what a classically trained executive pastry chef from Austria whose lived and worked all over the world thinks of as easy, might not be as easy for you and me.

Ah well, it was a delight to meet chef Sabine Gradauer and if you read on you’ll see how I fared in translating her professional chef’s notes on this recipe for Coconut Snowball Cake-pops into something you can make at home. Hopefully all was not lost in translation.

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