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Curds and Eh: Kelsie Parsons Reports on The Canadian Cheese Awards

Curds and Eh: Kelsie Parsons Reports on The Canadian Cheese Awards

Very happy to be able to get the scoop (below) on the new Canadian Cheese Awards from cheese monger and cheese writer Kelsie Parsons–  he is in the last legs of finishing his Canadian Cheese Book and I look forward to having more on that down the road.

There’s a new champion in the Canadian cheese world – Le Baluchon, an organic washed rind cheese made in Quebec by Marie-Claude Harvey and her…

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The Cheesiry's Pecorino- one of Calgary's Top 25 Foods

The Cheesiry’s Pecorino- one of Calgary’s Top 25 Foods

Pecorino from Alberta’s The Cheesiry

A few months ago I was fortunate enough to taste some amazing pecorino from Alberta and speak to Rhonda Headon the cheese maker who trained in Tuscany to bring the recipe back home where she began her business The Cheesiry.

If you’d like to try some of the cheese you can have it shipped from the Cheesiry by contacting them and for now–read my piece about…

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Homemade Tomato Sauce for Apres- anything

Homemade Tomato Sauce for Apres- anything

Behold: two and a half jars of homemade tomato sauce! Easier and faster than you can say presto

Intro from Sue:  Finally am posting this witty and perfectly timely recipe for making your own homemade sauce as we head into March and another deep freeze.  It comes from the muli-talented and multi-tasking Johanne DuRocher.  When is there NOT a time for deliciouso home made sauce?  I shudder to…

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So that was an unplanned 4 month hiatus...but back with SALADS!

Ally’s Thai Noodle Salad Recipe in bowls brought home from Thailand

So the last post on this blog…

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Apple Sauce-homemade does not get easier

It’s pink.  It’s easy.  You can buy bushels and bushels of apples at the farmers market and not…

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Pan Con Tomate-- it just SOUNDS good

photo by Tad Seaborn

It’s getting close to Friday which at our house means we’re running out of…

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Cheese Talks at McEwan Fine Foods--join us for fine cheese, fine wine and other fineries @TheMcEwanGroup @thecheestable

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I will surrender counter space for a Panini Press (I think)

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Is it cheating to make cheese with pre-pasteurized milk? Ask cheese expert Kelsie Parsons

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Abandoned House or Trendy New Toronto Resto?

The Edison bulb….

Aaah yes, our menu–it’s hand scrawled on our blackboard far, far across the…

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Puff Pastry + Whipped Cream + Red Currants = you rock bringing dessert to the BBQ

So you buy the puff pastry, roll it and bake it.  Whip cream. Stir in icing sugar.  Spread. Top…

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The Family Sweet Marie Bar recipe (you will love me so much)

When I say “family” I don’t mean this is some sort of East European treat– this I claim as my own…

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Drumsticks for the Masses: The Fried Chicken Battle Royale at the Drake @ivyknight #86D

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Momofuko Bo Ssam and Au Revoir Andy Hoffman

This is the story of pork butt.  It is also the story of friends (Jenn and Andy) who are moving to…

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Easy Pickled Cherries for Your Charcuterie Board

Home made pickled cherries in a jiff! Photo by Tad Seaborn

Why pickle pickles when you can pickle…

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Mango Salsa- so simple so awesome

Hello on Friday!  A sunny Friday even.  Just a quick post if you needed some inspiration for the…

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Go East for Cheese! Meet Adam Blanchard, Newfoundland's one-man cheese stop

Adam Blanchard with his smoked Cheddar- photo by Tad Seaborn

In 2011 Adam Blanchard bought a…

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