Whisk: a food blog

Fun Dip, Gobstoppers, Poprocks, Froot Loops & Lasagna

whiskfoodblog@gmail.com (Shari) — Tue, 31 Aug 2010 21:04:15 PDT

When was the last time you ate the candy you loved as a kid? I picked some up this past week and couldn't believe how fun it was. Yes. Candy is fun. Just try putting some poprocks on your tongue and then make some noise. And then there was the fun dip. Did you know that double-dipping with a foodie is always allowed and sometimes a requirement? Relish life with fun dip gobstoppers and poprocks Lick and double-dip in pink purple orange sugar Pop fizz crackle laugh Taste test Froot Loops and eat the rainbow Be loopy. History of Lasagna Lasagna is one of those “go-to” recipes for my family and something I pull out when we all need some comfort food. What’s comforting to me is that I know this is a dish that everyone loves. People generally assume that Lasagna originated in Italy, although...

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Highlights from the IFBC 2010 Reception

whiskfoodblog@gmail.com (Shari) — Sun, 29 Aug 2010 00:01:14 PDT

The opening night of the International Food Blogger's Conference 2010 in Seattle was filled with business card exchanges, food blog chatter, swag bag excitement, food, wine and a chat with Morgan Spurlock of Super Size Me fame. Here are some take-away bullet points and visuals from the night: • Turn your blog into an event. • Don't hide behind the computer. • Passion leads to engagement. • Get active and build a community. • Be transparent. Lisa Dupar of Pomegranate Bistro and Lisa Dupar Catering and one of Seattle's best caterers served my favorite bite of the night: Grilled Steak Bahn Mi with house mango sriracha, pickled vegetables and cilantro peeking out of its paper wrapper. The Tonnino Tuna Salad with white beans and artichoke hearts was served in the prettiest little bowls, visually stealing the lime light from...

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Guest post: Interview with Gold Medal Plates Competing Chef Marc Lepine from Atelier

whiskfoodblog@gmail.com (Shari) — Fri, 27 Aug 2010 16:37:08 PDT

The following guest post is the first in a series of interviews with chefs competing in Gold Medal Plates in Ottawa. It comes from one of our favourite food bloggers Rachelle of Rachelle Eats Food. Thanks, Rachelle! Last week I paired up with Ottawa-based food bloggers Shari from Whisk: A food blog, and Don and Jenn from foodiePrints to see what we could do to get everyone talking about the Gold Medal Plates event set for November 16th. Being the ultimate celebration of Canadian Excellence in cuisine and wine, not to mention athletic achievement (net proceeds from Gold Medal Plates are given to the Canadian Olympic Foundation), it seemed like a natural fit - and of course, a very exciting one. Our goal is to feature one of the competing chefs, or any other interesting fact about the event, on every Friday leading up...

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California Strawberries + Toronto International Film Festival + a Giveaway

whiskfoodblog@gmail.com (Shari) — Thu, 26 Aug 2010 20:23:17 PDT

The Toronto International Film Festival has become the launching pad for the best of international, Hollywood and Canadian cinema, and is recognized as the most important film festival after Cannes. The festival runs from September 9 - 19, 2010. This year, California Strawberries are the official strawberry of the Toronto International Film Festival 2010. Click here to learn how you could win 2 Gala Screening tickets to TIFF. Whisk: a food blog

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Glitter and Borscht

whiskfoodblog@gmail.com (Shari) — Sun, 22 Aug 2010 21:05:47 PDT

"Have you ever thrown a fistful of glitter in the air?" I've loved that Pink! song since I saw it on the Grammy's this year. It still sends shivers when I watch the video. So, after I learned I had thyroid cancer and before the surgery, I bought some glitter and took it to a field, made a wish and threw a fistful in the air. Then, another evening after telling my three girls about my cancer, we took some more glitter to a field and threw fistfuls in the air and made our wishes. It's a good memory. Blow the dandelion Toss the glitter Light a candle Make a wish Dream Hope Someday I'll be healthy Someday I'll be happy ...One day... But today I'll trust life Breathe Be Love Live Borscht is said to have originated around 1880 – 1885. The date of origin does not seem to be in question. The ongoing debate is...

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Gold Medal Plates in Ottawa

whiskfoodblog@gmail.com (Shari) — Sat, 21 Aug 2010 10:04:38 PDT

Gold Medal Plates is one of the most important culinary competitions in Canada, with the regional winners going on to compete in the Canadian Culinary Championship in Kelowna next February and the ultimate victor receiving a four-day stage at The French Laundry and Thomas Keller’s other restaurants in California. It is celebrated in eight cities across Canada and features the best chefs and wines from each area. The “by-invitation-only” chefs create and serve guests their most outstanding signature dish along with a perfect pairing of Canadian wine. A panel of culinary judges, themselves top chefs and food writers from across the country, will select the gold, silver and bronze winners. I've eaten at all the restaurants of the chefs represented at this event except Harvest and written reviews for several. I wonder what each...

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Somersaults, Salmon and Chardonnay

whiskfoodblog@gmail.com (Shari) — Sun, 15 Aug 2010 21:06:19 PDT

Lately, I've decided I need to "try something new" every day. Last week, I had a water balloon fight with my kids. At one point, I had to be a non-moving target for Jennifer, the youngest, since she was getting frustrated not being able to hit anyone with her water balloons. We had lots of laughs. And I was soaked. Another night, after watching the movie Step Up 3 with my kids, we were walking back to my place, and we were dancing in the parking lot. Anna, my middle child, was laughing, embarrassed by my attempts at dancing. But it was fun. I wouldn't have done that...probably before being diagnosed with cancer. It's funny how it changes you. Jennifer and I jumped on a park bench, leaped from it, and we all skipped, danced and enjoyed lots of giggles and laughter. Yesterday I did a somersault. When was the last...

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Caprèse Salad and Inniskillin's Winemaker's Series 2008 Pinot Gris

whiskfoodblog@gmail.com (Shari) — Mon, 09 Aug 2010 04:18:42 PDT

Caprèse Salad on the patio of a quaint café called Camille in Le Marais, Paris taken in June 2010 by Shari Goodman As the story goes, Caprèse Salad was first created in the 1950s in Italy. So I imagine myself sitting in a little restaurant in Italy, in the region of Campania, perhaps, and before my meal, I order a Caprèse Salad. I know that to prepare this dish, the Chef will pick a top quality tomato in its prime—ripened on the vine. He will then lift some Mozzarella di bufala (buffalo mozzarella) out of the liquid in the special place he stores it. The buffalo mozzarella will be fresh and springy—even a little juicy and creamy and definitely delicious. To this, the Chef will add the other simple ingredients, always ensuring that the quality of each individual item is top notch. The Extra Virgin Olive Oil (or Balsamic...

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Sesame Salmon

whiskfoodblog@gmail.com (Shari) — Tue, 03 Aug 2010 16:47:48 PDT

The story of salmon is an interesting one. It is the story of a fish born in fresh water – a fish that gradually migrates out to the ocean, only to come back again to the fresh water when the time has come to reproduce. It is the story of a species determined to survive, sometimes against incredible odds. Most of the salmon we purchase today comes from Canada, Alaska, the Pacific Northwest, Greenland and Norway. Since I live in Canada, it is a fish that is readily accessible and very popular. Health Benefits Salmon is rich in Omega-3, which has many health benefits to its credit, including defensive action against many forms of cancer. Salmon helps to prevent and control high blood pressure, offering protection against heart attacks and strokes. Salmon is an excellent source of protein. Salmon is rich in nutrients but low in...

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Cream Puffs and Kings of Pastry

whiskfoodblog@gmail.com (Shari) — Mon, 26 Jul 2010 05:17:34 PDT

As those of you who have been following my Twitter know, I have recently undergone surgery for thyroid cancer. It appears to have been very successful and I returned to work recently. However, as I continue to heal I am taking a lighter approach on my blog for a few weeks, featuring some old family favorites…the kind of recipes you turn to when you want something simple, yet still delicious and family pleasing. First up is Cream Puffs made with the simplest of ingredients. Once the technique is mastered, cream puffs are quick and easy to make and sure to please. What is the nutritional value of a cream puff?Zero, unless you are starving and need the fat and sugar to keep you alive.Its History is a Mystery The truth is, nobody knows for sure who can be credited with creating the lovely cream puff. What we do know is that as...

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3-Star Michelin Event + Demo for Ceviche = Memorable

whiskfoodblog@gmail.com (Shari) — Thu, 08 Jul 2010 07:45:35 PDT

Watching Chef Jeremy Bearman from Rouge Tomate in New York demo this recipe on the terrace overlooking the ocean at The Sanctuary at Kiawah Island was very memorable. Here's a great demo of Chef Bearman making this Ceviche for a Michelin video: Ceviche (seh-VEE-chay) uses fresh, raw fish that's marinated or "cooked" in citric acid, such as lime or lemon juice, which turns the fish an opaque color but keeps its firm texture and fresh, raw taste. A key flavoring in this recipe is the kaffir lime leaves that are steeped in sunflower oil, which is the same oil used in the cooking of the Michelin Primacy MXM4 luxury tires. And here's the recipe for the Ceviche! Recipe for Ceviche of Local Fish with Tropical Fruits and Kaffir Lime-infused Sunflower Oil Serves 4 people 8 pcs Shrimp deveined with head and tail removed 8...

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3-Star Michelin Event + Kicking Tires = Worth a Special Journey

whiskfoodblog@gmail.com (Shari) — Mon, 05 Jul 2010 09:13:27 PDT

Not only can Michelin cook tires, they can cook up a great event. {This is part two about my recent trip to South Carolina to taste Michelin-starred food and kick tires. Click here to read part one.} After arriving in Charleston, I was handed the keys to a luxury Audi 4 fitted with Michelin's new MXM4 tires. I was driving in style with a moonroof, a GPS to get me to the hotel via a scenic route, snacks, water and even a CD of driving music. For someone who drives a mini van now and whose first car was a Volkswagen Bug, this was luxury on wheels. 60+ songs to enjoy while driving on these luxury tires:Running On Empty (Jackson Brown)Riders On the Storm (The Doors)Drive (The Cars)Little Red Corvette (Prince)Baby You Can Drive My Car (Beatles)Take the Long Way Home (Supertramp)On the Road Again (Willie Nelson)Fast Car (Tracy...

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BlogHer and The $100 Question

whiskfoodblog@gmail.com (Shari) — Mon, 05 Jul 2010 09:20:05 PDT

I'm participating in the BlogHer $100 question contest today. Go to BlogHer and answer my question for a chance to win a $100 Visa gift card from BlogHer. My question: What location in the world does (or would) renew your spirit and invigorate your soul? Your answer needs to be entered by 5:00 p.m. Monday, July 5 in order to be eligible. Both US residents and Canadians are eligible to win! Comments must be made at BlogHer.com to be eligible for the prize. Commenters must be registered BlogHer.com users (and all you need is an email address to register). Looking forward to seeing your answers! Dancing on a Bridge over The Seine River / Eiffel Tower Whisk: a food blog

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3-Star Michelin Event + Recipe for Ceviche = Exceptional

whiskfoodblog@gmail.com (Shari) — Sun, 27 Jun 2010 21:04:24 PDT

Tires and food. Sunflower oil and Michelin tires. The two don't seem to be a pairing you would normally consider, but the history of Michelin starts with tires and takes a detour with food and restaurants. Few people realize that the Michelin that makes tires is also the Michelin whose restaurant ratings are among the most coveted in the world. Click here to read part one of two posts about my recent trip to South Carolina to taste Michelin-starred food and kick tires. Whisk: a food blog

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Food & Wine and QVC KitchenAid Hand Mixer and Cookbook Set Giveaway

whiskfoodblog@gmail.com (Shari) — Thu, 17 Jun 2010 21:14:55 PDT

Click here to find out about a great giveaway sponsored by Food & Wine and QVC! Whisk: a food blog

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Third Wall Theatre + Food + Croquet @ Residence of the British High Commissioner

whiskfoodblog@gmail.com (Shari) — Wed, 16 Jun 2010 20:46:31 PDT

Huff Estates Chardonnay Duck Rillettes from Piggy Market Smoked Salmon with Maple Dill Mustard Trumpour's Mill Rosé Tonight I attended the First Annual (Go Loco) Croquet Tournament and Party at Earnscliffe, the Residence of the British High Commissioner. It was an evening of local food from Piggy Market and Earnscliffe's Chef along with local wine from Prince Edward County hosted by Third Wall Theatre Company. Third Wall Theatre Company is an award winning Theatre Company, founded in 2001 by James Richardson and Ryan Anderson. Their goal was to create a more relevant and vibrant theatre company by “engaging in the present through the classics”. The Company, under the direction of Artistic Director James Richardson, recently marked its 10th Anniversary by announcing an ambitious new season: • September 2010: “Blackbird”...

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Tortilla Soup

whiskfoodblog@gmail.com (Shari) — Sun, 13 Jun 2010 21:18:47 PDT

You likely won’t find a recipe for Tortilla Soup in your hand-me-down cookbooks. Tortilla Soup is a fairly recent newcomer to the culinary scene. Popularized in the American Southwest and northern Mexico, this soup is now sought after in far flung locales – even as far north as Canada. And why not? This soup is easy to make, flavourful, and satisfying either on a hot, hot day in July or on a cold, blizzardy day in January. Tortilla Soup had its origins as a simple homemade chicken soup, until innovative chefs tried mixing it up a bit by topping the soup with fried tortilla strips, avocado chunks, chili salsa, lime juice and sometimes a sharp, grated cheese. The combination became so popular that what had been known as plain old chicken soup was renamed “Tortilla Soup” and has become a popular menu choice in many restaurants. While...

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Ottawa Byward Market Food Tour

whiskfoodblog@gmail.com (Shari) — Fri, 11 Jun 2010 09:00:01 PDT

A few weeks ago I attended the launch of a new food tour of the Byward Market in Ottawa hosted by Paola St. George and Andrée Riffou of C'est Bon Cooking. I wrote about Chef Andrée Riffou in my post about Ravioli who is the mastermind behind this new food tour in Ottawa, and Paola is the amazing tour guide. Click here to read more about it. Our Hosts (Paola St. George on the left and Andrée Riffou) / Our Group Whisk: a food blog

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Petite Marmite Henry IV and a ditty

whiskfoodblog@gmail.com (Shari) — Tue, 08 Jun 2010 17:01:48 PDT

"Seventy Five Pickles at 15 Roux, (like a street) Half a chicken and knuckles 2 (1 of each knuckle) 300 Carrots? Half turnip, half beans (that means half of 300, each, or 150) A leeky heart half a lemon squeeze ( 1 leek, one heart of celery, half a lemon) 50/50 mustard salt and cheese half a piece of french bread please 100 creamers, and chicken stock 2? (100 cream, 2 lt. stock) Now we've got some Marmite Stew." —Susan Whetzel from She's Becoming DoughmessticIn November, when I was studying for the final exam for Basic Cuisine at Le Cordon Bleu, I tweeted my frustration at having to memorize 12 recipes. One of these recipes would be part of our written exam and worth 10% of the mark. We also had to know all 12 since one of them would be the recipe for the practical part of the final exam. A blogger/twitter friend felt my pain,...

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Lemonade in the Shade

whiskfoodblog@gmail.com (Shari) — Thu, 17 Jun 2010 21:46:56 PDT

When I was a young child living in Papua New Guinea, we had a lemon tree outside our back door. A lemon tree of very sour lemons. They were round and yellow. The local name for them was “mulis” (moo-lees). One of the daily rituals in muli season, (which seemed to last most of the year), was to pick mulis off the tree and fill buckets with these little round, yellow treasures. I would help pick them, and we would bring them into the house where my mother would cut them in half, squeeze the juice, and freeze some for drinks and some for pies. But some of the juice would be kept unfrozen in a container in the fridge, ready for use. When guests would drop in, which they often did in this tropical paradise, it was expected that you would offer them an ice cold drink of fresh lemonade. If the guests were special, they might even get a...

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What's in My Fridge...a feature at Cafemom

whiskfoodblog@gmail.com (Shari@Whisk: a food blog) — Wed, 02 Jun 2010 20:28:05 PDT

Every Friday, Cafemom has a feature called "What's in My Fridge". Well, today you can find out what's in my fridge. photo from iStockphoto Click here to see more food bloggers and what's in their fridges. Thanks Brianne (who also blogs at Get Fork'd) for featuring me! If you like this post, share it! If you like this blog, you can subscribe and get updates automatically. Click here to learn about subscribing. Click here to subscribe. To see an index of recipes, click here. To see a visual index of recipes, click here. To see an index of Julia Child-inspired recipes, click here. Whisk: a food blog

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Waffles with Vanilla Ice Cream and Strawberry Sorbet

whiskfoodblog@gmail.com (Shari@Whisk: a food blog) — Sun, 16 May 2010 09:25:32 PDT

Waffles + Vanilla Ice Cream + Strawberry Sorbet = The Perfect Brunch Although we don't have this often, when we do it's a treat. We try to indulge in this brunch of champions once a month or for special occasions. If I don't have strawberry sorbet in the freezer, strawberries in syrup from the grocery store is the next best thing. Yum. If you like this post, share it! If you like this blog, you can subscribe and get updates automatically. Click here to learn about subscribing. Click here to subscribe. To see an index of recipes, click here. To see a visual index of recipes, click here. To see an index of Julia Child-inspired recipes, click here. Whisk: a food blog

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Chef Charlie Palmer and Berkshire Pork Chops with Rosemary

whiskfoodblog@gmail.com (Shari) — Sun, 16 May 2010 09:26:22 PDT

Chef Charlie Palmer grew up in the farmlands around Smyrna, New York. He trained at the Culinary Institute of America and then spent time in France, studying under two of France’s finest chefs, George Blanc and Alain Chapel. Moving back to New York, he earned his place in the New York restaurant scene, opening Aureole on the Upper East Side of Manhattan. Having been impressed with fresh farm produce available to chefs in France, Palmer remembered his heritage, and worked hard to cultivate relationships with local growers and farmers. His goal was to bring the freshest produce and artisanal products to his loyal customers. Other restaurants were to follow the success of Aureole, along with a chain of retail wine stores and many significant accolades. He has authored several cookbooks, including The Art of Aureole published in...

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Cheese Sticks

whiskfoodblog@gmail.com (Shari) — Sun, 16 May 2010 09:27:15 PDT

Pâte feuilletée, which means pastry with many leaves, is one of the most elusive doughs you can make. With only three key ingredients, it remains a difficult dough and one I have yet to master. Without using yeast, this magical dough rises through the use of layers and the steam from the butter. The water trapped in the butter causes the steam and pushes the layers apart. The formula for puff pastry: 400 g flour + 200 g water (half the flour) + 300 g butter (flour + water divided by 2) + salt (optional)Puff pastry's number one enemy is heat. Working quickly, and never doing more than two turns at a time, you must keep the butter cool enough so that it doesn't leak out during rolling. Recipe 400 g flour 200 g water 6 g salt 300 g butter 100 g Gruyère cheese You can find the recipe for Allumettes au fromage (Puff...

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Peanut Butter and Banana and Heather Trim

whiskfoodblog@gmail.com (Shari) — Mon, 10 May 2010 20:04:57 PDT

The Peanut Bureau of Canada recently partnered with food editor and writer Heather Trim to create easy and nutritious five-ingredient recipes that will help families on the go fuel up fast. I've long been a fan of Food & Drink magazine from LCBO, and Heather Trim has been a recurring contributor for that magazine. In the Winter 2010 issue, she had two recipes published: Spicy Chickpea Tacos and Indian Chickpeas and Potatoes. I thought it would be interesting to do an interview with her. Whisk: Can you tell me what it was that ignited within you a passion for food? Trim: My passion for food probably started when I was a child – like many people who work with food. My childhood included trips to the St Lawrence Market with my dad, where the stall owner would let us taste the cheese and olives, etc. There was also a...

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