Tuesday, September 17 – 6:30 pm at the Cookbook Co Cooks, 712 11 Ave SW, Calgary Come meet Gail Norton and Karen Ralph, authors of Calgary Eats, and chefs featured in the book. Tix –$50 per person* at 403-265-6066 extension 1
*Registrants will take home an autographed copy of Calgary Eats: Signature Recipes from the City’s Best Restaurants and Bars ($40 value).
Author Gail Norton is the fairy godmother of the Calgary’s food scene. For over 30 years she’s boosted restaurants and chefs through the magazine City Palate she co-founded and through her cooking school and cookbook slash gourmand store, Cookbook Co Cooks. Along with her friend, the accomplished cook and sommelier, Karen Ralph, she once again showcases our food community of local chefs, farmers and producers. This time with a collection of 80 signature dishes by the city’s top chefs called Calgary Eats.
A follow-up to the best-selling Calgary Cooks, these chef-tested recipes, with stunning photographs by Chris Amat, will help we mere mortals re-create the signature dishes of our favourite chefs and restaurants. Read on for one of the books most scrumptious recipes – Rogelio Herrara’s (Alloy Dining) Flourless Chocolate Cake.
Maple apple-stuffed cinnamon buckwheat crepes – photo by Karen Anderson
I actually love winter. And, this one has been fantastic for me as I’ve been able to walk to the end of my driveway, step into my cross-country skis and break my own trail through a blanket of light and fluffy snow more than any other year I can remember.
March came in like a lion (with another foot of snow here in Calgary) so it should go out like a lamb but, in between, I’m going to tuck into more of these Maple apple-stuffed cinnamon buckwheat crepes. It’s a recipe that I developed for Alberta Health Services’ Apple magazine. Click on the link below to find my recipe and the lovely food styling by Sylvia Kong and Shallon Cunningham of Savory Palate and Salt Food Photography respectively. I hope you’ll enjoy this gluten-free apple-filled delight.
We’ll take a bite of these apples and spring will take a bite out of winter. Just relax and savour it all.
Getting to know pulses – photo credit – Karen Anderson
My last CBC radio Alberta at Noon column was all about pulses (peas, beans, lentils and chickpeas). You can check the podcast out here. I’m out at the 10:25 mark in the show.
The United Nations declared 2016 The International Year of Pulses (IYP) because pulses are good for people, for soil and for the world. You can get involved in IYP by taking a pledge to eat pulses at least once a week for 10 weeks.
I decided to do this and once I started to pay attention I realized that I’ve already been eating peas, beans, lentils and chickpeas more than weekly for some time. It’s actually a lot easier than you might think.
I hope you’ll give the pulse pledge a try and to encourage you, this post shares two of my favourite pulse recipes – Mixed Vegetable Bhajias (pakoras) made with chickpea flour and Bharazi – pigeon peas in coconut cream. Both recipes are from the cookbook I co-authored with my beloved mentor Noorbanu Nimji called A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen. I’m thrilled to tell you that our beautiful 320 page cookbook just won an IPPY Silver Medal the Independent Publishers Book Awards based out of the United States and representing the English-speaking world.
There are a dozens of recipes in the book that include pulses or flour made from pulses. I hope you’ll enjoy the two I share here. Continue reading →