Whisk: a food blog

This Is Your Life | Live Your Dream

noreply@blogger.com (Shari@Whisk: a food blog) — Wed, 07 Mar 2012 17:55:00 PST

It’s just over four years since I published my first post on this blog. And it is with some sadness that I put it to rest. No, I will not be deleting it. I just won’t be adding new blog posts to it for the foreseeable future. The reason? I have accepted a dream job in food publishing and will be dedicating myself wholeheartedly to that. "those who don't believe in magic will never find it" roald dahl Blogging about food has let me share my passion, continue to learn and has connected me with new friends. When I started blogging, I dreamed about working in the food world full-time. I read all the food blogs I could find, I watched all the food shows, I read Julie & Julia and other food memoirs and immersed myself in food culture. And its grip on me has not loosened. "it takes courage to grow up and turn out to be who you...

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Ottawa and Taffy on the Snow

noreply@blogger.com (Shari@Whisk: a food blog) — Mon, 06 Feb 2012 03:44:53 PST

Taffy on the Snow is nature's best candy. Though I usually associate it as a sugar shack tradition, I was excited to see it offered at Ottawa's Winterlude. As part of our skate on the Rideau Canal Skateway, which is the world's largest skating rink, we stopped to indulge in this sweet treat. While talking to the taffy maker, I learned that in one week he has gone through 300 kg (over 600 pounds) of maple syrup! For the "snow", he grinds up bags of ice cubes. And each taffy pop costs $3. The pure maple syrup is boiled to the soft ball stage (about 235˚F). boiling the maple syrup Then, it's poured onto the snow and allowed to cool slightly. Using a popsicle stick, the taffy is rolled around the stick into a ball. pouring the maple syrup placing the popsicle sticks letting them cool rolling the taffy The...

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Taste&Travel hooks up with Ferran Adrià!

noreply@blogger.com (Shari@Whisk: a food blog) — Thu, 02 Feb 2012 10:34:44 PST

Taste&Travel will be at the Cancun Riviera Maya Wine & Food Festival March 15-18, 2012. Special guest will be Ferran Adrià, famous chef of El Bulli. Taste&Travel is the principal media partner for Canada for this event. The Cancun Riviera Maya Wine & Food Festival 2012 will host over 30 innovative events for lovers of food, music and culture. Here is just a sampling: • celebrity Chef and Winemaker Dinners (including a tribute dinner in honor of world-celebrated chef, Ferran Adrià • luxury Catamaran Cruise with master Mixologist Junior Merino (proclaimed the best mixologist on the planet and also known for his brand: The Liquid Chef) • over 90 wine and spirit tastings • top level cooking demonstrations by celebrity chefs • American Express Gourmet Tasting Village featuring signature dishes, paired with wine and...

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Ottawa and BeaverTails

noreply@blogger.com (Shari) — Mon, 23 Jan 2012 04:06:47 PST

The best part of Ottawa is the Rideau Canal Skateway, which is the world's largest skating rink. When all sections are open, it stretches 7.8 km (4.8 miles). The season seems short as the ice tends to last for four to six weeks, if we're lucky. And a skate on the canal for me always ends with a BeaverTail. Freshly made bread dough is dipped in hot oil and then sprinkled with cinnamon sugar. The line ups are always long, but worth the wait for this bite of sweetness. BeaverTail shacks have been around since 1978 and started in Ottawa. Now franchises can be found in other parts of Canada, Colorado and recently in Saudi Arabia! I tried making BeaverTails at home, and although they are delicious, they can't measure up to the ones from the BeaverTail shack. Recipe adapted from Link 1/2 cup warm water 5...

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Bringing Mexico Home: Pescado Zarandeado

noreply@blogger.com (Shari) — Mon, 09 Jan 2012 03:32:40 PST

Pescado Zarandeado is a signature Mexican dish that varies depending on the chef creating it. It can involve marinating a whole fish in a combination of lemon juice, garlic, soy sauce and lime. The choice of fish is often Pargo, which has sufficient fat content to prevent it from drying out during the grilling process. However, other types of fish such as Snook or Red Snapper can also be used. Then, the fish is butterflied and grilled over an open fire. Pescado Zarandeado is thought to have originated on the isle of Mexcaltitan in the state of Nayarit. Today, Diego's in Mazatlan has mastered this national dish without losing sight of its basic roots. His version was a mayonnaise-based sauce with garlic, oregano, soy sauce, herbs and cilantro, which was different from the recipe I tried here. Chef Diego Becerra, barefoot on the...

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Gingerbread Cookies

noreply@blogger.com (Shari) — Thu, 22 Dec 2011 04:17:53 PST

You'd think with all the food that appears on this blog that there would be clouds of flour and aromas of cinnamon wafting throughout my home. But, like everyone, I'm scrambling to find the balance of working, blogging and family life. One year, I made over 500 cookies before Christmas for friends and family. This year, I was able to pull off a batch of gingerbread and shortbread! My girls love decorating gingerbread cookies. So one night we spread out all the sprinkles I've collected and tinted some white icing with food coloring. We have cute gingerbread men, gingerbread Dr. Seuss characters, ghoulish ones with missing legs, and ones with more icing and sprinkles than cookie for the sweet tooth in the bunch (my youngest). So, though our cookie jar isn't overflowing, we have a table that's still sprinkled with dragees, sugar...

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November Highlights

noreply@blogger.com (Shari@Whisk: a food blog) — Wed, 07 Dec 2011 04:06:27 PST

Though it's already December, I'm still trying to catch up on my November to do list! Here are some highlights from last month. November started out with an amazing trip to Mazatlan, Mexico for a Gran Fiesta and Culinary Tour. Here are a couple of the food highlights: Horchata and Huevos Divorciados. I'll be writing more blog posts and sharing some of the hundreds of photos I took. Two of my recipes appeared on Natalie MacLean's blog: • Mushroom Risotto with Butternut Squash Recipe Paired with San Michele A Torri Chianti Colli Fiorentini • Ratatouille Recipe Paired with Bordeaux Chateau Des Moines 2008 Finally, Taste & Travel (Issue 3, Fall 2011) hit store shelves at the beginning of last month. In this issue, you can travel to ten countries including Hawaii, Japan, Australasia, Peru and China. Some recipes...

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Bringing Mexico Home: Huevos Divorciados

noreply@blogger.com (Shari) — Sat, 03 Dec 2011 18:09:54 PST

I haven’t touched a palm tree in many years. For me, a palm tree is my centering thought, the one thing I visualize when I’m tense or stressed. It was the image I was going to use during labor, but now it’s one I use during everyday life. It had been too long since I felt the bark of the palm. And I don’t intend to let time slip away before I’m shaded by a palm tree again. Hotel Riu, Mazatlán, Mexico I have long been a fan of Huevos Rancheros, that popular Mexican dish consisting of eggs served with a fried corn tortilla and topped with a spicy chili or tomato sauce. But I had to go to Mazatlán, Mexico in person to experience “divorced eggs” known as Huevos Divorciados. This dish, a spin-off of Huevos Rancheros, features two eggs situated on opposite sides of the plate, each egg preoccupied and bathed in a sauce of...

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Bringing Mexico Home: Horchata

noreply@blogger.com (Shari) — Mon, 14 Nov 2011 11:05:14 PST

Horchata I love food, and I love travel. Experiencing life in a different place, tasting new flavors, smelling salty or unfamiliar air and trying to capture it in my memory or through the lens of my camera resets my soul, makes me smile and reminds me of what life offers. sunrise in Mazatlán, Mexico sunset in Mazatlán, Mexico One year ago, I was recovering from surgery to remove more thyroid cancer. A year later, I’m feeling the sand between my toes, listening to the waves crash on the beach, and enjoying a culinary tour of Mazatlán, Mexico. One thing I love to bring home is a favorite taste to make in my own kitchen. Mazatlán is known as the Pearl of the Pacific. For me, the pearl-colored beverage, Horchata (or-CHA-tah), will always remind me of Mazatlán and Mexico. It was also one of the...

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October Highlights

noreply@blogger.com (Shari) — Thu, 27 Oct 2011 19:02:09 PDT

Well, it's almost Halloween, my girls' second favorite holiday after Christmas. We've had our traditional ghost milkshakes (with more whipped cream than milkshake this year!) and the costumes are ready. It's been a busy time, and I wanted to highlight a few things that happened in October. Natalie MacLean, Ottawa's award-winning wine writer, is promoting her new book: Unquenchable. She's touring Canada and the United States, so check out her schedule. I have to thank Natalie for a shout-out in Ottawa Magazine this month. I'm honored to be mentioned along with Holly Burns of Wine Out Loud, another respected wine writer and blogger from Ottawa. While you're checking out Natalie's wine picks, videos, and blog, you can also read my October column: Shrimp, Watercress, Bacon and Walnut Salad Recipe Paired with Coopers Creek...

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Cilantro Salad

noreply@blogger.com (Shari) — Sun, 23 Oct 2011 21:01:00 PDT

Not all salads are easy. This one is. Just a simple vinaigrette with fresh ingredients. And if you love cilantro, you'll love this combination. Cilantro is also known as Chinese Parsley and comes from the leaves of the coriander plant. I know there are people who find cilantro soapy tasting, and it does have a strong flavor, but let it grow on you and you may find that you crave it. The Chinese used the herb in love potions believing it provided immortality. Recipe Makes 6 servings For the vinaigrette: 1/4 cup olive oil 2 tablespoons lime juice 1 clove garlic, minced salt and pepper, to taste For the salad: 4 cups butter lettuce, cleaned and torn into bite-sized pieces 1 cup cherry tomatoes, halved 1/2 cup fresh cilantro, chopped Whisk the ingredients for the vinaigrette. Mix the salad ingredients. Just...

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Caramel Apple Tarts

noreply@blogger.com (Shari) — Mon, 17 Oct 2011 04:10:36 PDT

Wondering what to do with puff pastry? Make Caramel Apple Tarts. At this time of year when the apples are falling off the tree, I crave caramel apples. At every fair, it's the one treat I look forward to. This is just caramel apples in a crust. Yum! If you don't have puff pastry in your refrigerator, just use a regular pie crust. If you don't have that, just make caramel apples! Recipe Makes one pie or 12 individual tarts 1 cup sugar 1 cup brown sugar 1/2 cup butter, cut into pieces 3/4 cup sweeted condensed milk (or 300-mL can) 2/3 cup golden corn syrup 1/4 cup maple syrup 1 teaspoon honey 1 teaspoon vanilla extract 1/4 teaspoon salt 6 apples, peeled and diced Puff Pastry In a heavy saucepan over medium heat, stir all ingredients until a temperature probe reaches 236°F. Make sure you stir constantly and...

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Puff Pastry

noreply@blogger.com (Shari) — Tue, 11 Oct 2011 03:47:59 PDT

Puff pastry is a magical dough that requires sweat and muscle. Through the layering (or laminating) of butter and dough, the butter gets trapped. When the dough is rolled out, shaped and put in the oven, the butter tries to escape by pushing apart the layers of dough. The tricky part when making the dough is keeping the butter between the layers of dough. It tends to want to squish out as you're rolling, which is where patience and the refrigerator help. Though the method says to roll and fold twice, I'm happy if I get one roll and fold in and then put it in the refrigerator before the butter has a temper tantrum and starts smearing my rolling pin. Now that I have a block of puff pastry, what should I make with it? Recipe 1 1/2 cups all-purpose flour 3/4 cup cake flour 1 teaspoon salt 2/3 to 3/4 cup water 2...

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Brioche

noreply@blogger.com (Shari) — Mon, 03 Oct 2011 05:12:13 PDT

If you're patient, in a few hours you can make brioche. You just need a teaspoon of yeast, a half dozen eggs and almost half a pound of butter along with the usual breadlike suspects. Brioche is classified as a viennoiserie (Viennese Specialties), which are baked goods made from a yeast-leavened dough that are enriched with milk, sugar, eggs or butter. In this case, lots of eggs and butter. Brioche isn't a low-fat treat but an indulgence. The trickiest part of this recipe is the dough's stickiness. But leave the pasty dough to the hook, forget the traditional, hand-kneading method and go check your email. Then, while it's rising, do some gardening. And after you've formed the rolls, go downtown to buy an iPad. Then eat some cake. Original: "Qu'ils mangent de la brioche."- Marie Antoinette Translation: "Let them eat rich,...

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Croissants

noreply@blogger.com (Shari) — Mon, 26 Sep 2011 05:11:01 PDT

I thought croissants would be more difficult to make. But, if you've made puff pastry, croissants are just "baby" puff pastries with fewer turns and a rest in the refrigerator overnight. Still, I need to practice to get the perfect croissant and attain the flakiness that you get with a Parisien croissant. My standards for croissants are high: I expect a rich, golden, crinkly surface; I expect it to explode (quietly) when bitten into; and I expect every crumb to be loaded with butter. - Pam Frier, Times Columnist Recipe for Croissants Makes 12-16 1 pound all-purpose flour 1 teaspoon salt 1/4 cup sugar 1 1/4 cups milk 1/2 ounce fresh yeast or 1/4 ounce dried yeast 1 1/3 cups unsalted butter, at room temperature 2 egg yolks, lightly beaten [You can find the recipe for Croissants in the book Le Cordon Bleu Complete...

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Chocolate Meringue Cookies with Chocolate Mousse (a Concorde kiss)

noreply@blogger.com (Shari) — Wed, 07 Sep 2011 18:52:40 PDT

Though my goal was to make a cake called Concorde (Chocolate Meringue Cake Filled with Chocolate Mousse), I simplified my job by making meringue kisses and filled them with chocolate mousse instead. The real deal consists of layers of chocolate meringue and chocolate pudding with sticks of chocolate meringue to decorate the outside. It was created by the famous French pastry chef Gaston Lenôtre to celebrate the first flight of the Concorde. Or is it named after the Place de la Concorde in Paris? The recipe for Lenôtre’s Concorde appears in Lenôtre's Desserts and Pastries. At age 14, Pierre Hermé started apprenticing with Lenôtre and a recipe for Concorde can also be found in Chocolate Desserts by Pierre Hermé. The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking by Glenn Rinsky, Laura Halpin...

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Lemon Ricotta Pancakes

noreply@blogger.com (Shari) — Sat, 27 Aug 2011 16:09:03 PDT

Recipes are all about sharing. Sharing the method and technique, and ultimately sharing the food across the table with family and friends. I love getting recipe recommendations, and a friend shared this one with me. Pancakes require patience at the griddle. Heat can't be too hot and if it's too low, you'll be standing at the stove for a long time waiting for those bubbles to slowly appear. If you cook them too fast, the middle is just batter. And who wants to eat batter, unless it's of the cookie dough variety. This combination of lemons, raspberries, and blueberries with some ricotta cheese for tang will have you making this batter again and again. You could even make the batter the night before, and that beats a pancake mix any day. Recipe for Lemon Ricotta Pancakes Makes 4 to 6 pancakes (2 servings) 3/4 cup all-purpose...

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Toronto International Film Festival (TIFF 2011) + California Strawberries + a Giveaway

noreply@blogger.com (Shari) — Thu, 01 Sep 2011 05:16:47 PDT

Hollywood is coming to Canada. The Toronto International Film Festival starts September 9 where 300 films will be shown in 11 days. It's a chance to brush by Brad Pitt, George Clooney, U2, Adam Brody, James Franco or even Christopher Plummer. You could win two Gala Screening tickets to TIFF thanks to the California Strawberry Commission, the official strawberry provider for the event. Click Here to Read More... Whisk: a food blog

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Bottles & Bites on Natalie MacLean's Blog (August column)

noreply@blogger.com (Shari) — Fri, 26 Aug 2011 17:32:34 PDT

My latest column on Natalie MacLean's blog is a pairing of Zinfandel and spicy BBQ sauce. Check it out! Whisk: a food blog

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Gâteaux Basque (Almond-Filled Basque Cake)

noreply@blogger.com (Shari) — Wed, 10 Aug 2011 15:53:26 PDT

Is it a cake or a pie? To me, it seems more pie-like with its crispy crust. The filling is just an almond-flavored pastry cream (crème pâtissière), so if you like pastry cream, this is a winner. It is a signature cake from the Basque region of Spain, which shares borders with France. I whizzed all the ingredients for the Gateaux Basque in my food processor. To make the pastry cream, I brought the milk and vanilla to a boil. While it was heating, I whisked the yolks and sugar in my stand mixer. Then folded in the flour and ground almonds. When the milk mixture came to the boil, I slowly drizzled it into the yolk mixture while whisking with my stand mixer. Then I returned everything back to the heat and brought it to a boil again. Then just simmer for 5 minutes and stir constantly to keep it from sticking or burning. To cool the pastry...

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Charlotte aux Poires, Coulis de Framboise (Pear Charlotte with Raspberry Coulis)

noreply@blogger.com (Shari) — Fri, 05 Aug 2011 20:29:47 PDT

Unlike last week's simple and delicious recipe (Oeufs à la Neige (Snow Eggs with Caramel and Crème Anglaise), this one has five components, which equals a pile of dishes! The ladyfingers are simple, and this time I followed the directions and sprinkled the confectioner's sugar on the piped fingers instead of stirring it into the batter like last time. For the fingers, you just whip the egg whites, fold in the yolks and then fold in the flour. Pipe, sprinkle with icing sugar and bake at 350°F until golden. Why do the French like their pears so much? I've never been overly fond of this fruit and find it mealy. They do improve with poaching, however. Halve the pears and poach in water (to cover), sugar and vanilla. When they're soft, let them cool, then purée half the pears and dice the other half. My favorite part of this dessert...

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Chai Oatmeal

noreply@blogger.com (Shari) — Sat, 23 Jul 2011 06:58:26 PDT

I'm addicted to Grande Tazo Chai at Starbucks. And putting these flavors into oatmeal was too tempting. Here's a special brunch if you like Chai Latte. Chai Oatmeal Serves 2 1 1/2 cups milk 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground cloves pinch nutmeg 1 vanilla bean 1/4 cup honey 3/4 cup oats yogurt, nuts, dried fruit, raisins, coconut or fresh fruit Pour milk into a saucepan. Whisk in salt and spices. Add vanilla bean and honey. Stir to blend. Bring this mixture to a boil, lower heat and simmer for about 5 minutes to blend the flavors. Add the oats and stir. Cover the pan and leave over low heat for about 8 minutes, stirring occasionally so that the mixture doesn't stick to the bottom of the pan. When the oatmeal has thickened to your taste, remove the...

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Stuffed Chicken

noreply@blogger.com (Shari) — Fri, 22 Jul 2011 05:05:41 PDT

I'm always collecting recipes that look great, taste even better but don't involve an all-day session in the kitchen to prepare. And if I can make the meal ahead of time, it's a winner. This recipe meets all those qualifications. Plus, it's versatile. You can substitute different cheese and vegies to hide in the chicken. Stuffed Chicken Serves 4 1 cup broccoli, chopped and cooked 1/4 cup onion, sliced 1/2 cup cheddar cheese, grated 1/4 cup ricotta cheese 2 tablespoons red pepper, chopped 1/4 teaspoon pepper, freshly ground 2 whole chicken breasts, boneless (with skin if you prefer), each breast cut in half to make 4 pieces 2 tablespoons oil Salt Preheat oven to 375°F. In a large bowl, mix the broccoli, onion, cheddar, ricotta cheese, red pepper and pepper. Slice a pocket into the chicken breast. Fill with the...

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Taste & Travel (Issue 2, Summer 2011)

noreply@blogger.com (Shari) — Sun, 22 Jan 2012 19:44:49 PST

The Summer issue of Taste & Travel is on store shelves now. Travel to several countries and savour the unusual and delicious recipes between the pages of this gorgeous magazine. This issue covers the Yucatán, Paris, Rome, Adelaide, Merida, Malaysia, and New York. You'll see a preview of David Sterling's forthcoming book on the cuisine of Mexico's Yucatán Peninsula, a feature about the glorious food in Ottawa's backyard, details about the legendary Knysna oyster from South Africa and get a visual taste of the Chelsea Market in New York City. You'll find recipes for eel, elk, goat, curried spaghetti and bread pudding to name just a few. The head office of Taste & Travel is in the village of Metcalfe, Ontario, but relies on an editorial team that is international. The creative director is in New Zealand, the senior...

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Bottles & Bites on Natalie MacLean's Blog

noreply@blogger.com (Shari) — Tue, 19 Jul 2011 15:12:44 PDT

I have been following Natalie MacLean's wine writing career for many years and was one of the first subscribers to her wine newsletter. Since then, she's gone on to write a book, Red, White, and Drunk All Over: A Wine-Soaked Journey from Grape to Glass, that recently won Best Wine Literature Book in the English language at the Gourmand World Cookbook Awards. She's also been named the World's Best Drink Writer. She's won four James Beard Foundation Journalism Awards and is the only person to have won both the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation and the M.F.K. Fisher Award for Excellence in Culinary Writing from Les Dames d'Escoffier International. Subscribe to her newsletter, follow her on Twitter, and read her blog. I have a monthly column on Natalie's blog called "Bottles &...

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