Jarlsberg Japanese-Style Cotton Cheesecake

My Name is Cheesecake… Jarlsberg “Cotton-Style” Cheesecake #giveaway

Ever since the Dairy Farmers of Canada‘s Anyday Magic challenge ended, I have been itching to work on a recipe project with a dairy project. Anyday Magic operated...

Pan-seared Frenched Pork Chop

Spring has Arrived! It’s Time to Grill Something #freshBBQ @summerfresh

A chilly Monday morning started the work week with my office colleagues and I assembling offsite for a planning exercise. One by one, we climbed four flights of...

Starting my spring garden

#PlantitForward: Plant, Grow and Eat!

Some of my fondest childhood memories involve helping my parents water and harvest the seemingly endless variety of vegetables from our backyard garden. Each year, the garden grew...

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My Name is Cheesecake… Jarlsberg “Cotton-Style” Cheesecake #giveaway

Jarlsberg Japanese-Style Cotton Cheesecake Jarlsberg Japanese-Style Cotton Cheesecake

Ever since the Dairy Farmers of Canada‘s Anyday Magic challenge ended, I have been itching to work on a recipe project with a dairy project. Anyday Magic operated under the following parameters: there was a monthly challenge, usually themed like “Sunday brunch” or “party food”; participants signed on to compete with a maximum of three per individual “them”; recipes had to employ cream (or milk), butter, or cheese, preferably Canadian; the Internet-going public weighed-in by voting for their favourite dish. Mostly, the prize was bragging rights. We at foodiePrints participated since the challenge’s inception, vowing... | Continue reading article

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Spring has Arrived! It’s Time to Grill Something #freshBBQ @summerfresh

Pan-seared Frenched Pork Chop Pan-seared Frenched Pork Chop

A chilly Monday morning started the work week with my office colleagues and I assembling offsite for a planning exercise. One by one, we climbed four flights of wooden stairs and took seats in a boardroom atop a converted 19th century home that was lovingly renovated and meticulously maintained since the 1950s. A little over a month into the new fiscal year, we took the opportunity to inventory our accomplishments and strategize our approach for the coming months. Why the corporate narrative? The ice breaker was a round table question, how did you fete your... | Continue reading article

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#PlantitForward: Plant, Grow and Eat!

Starting my spring garden Starting my spring garden

Some of my fondest childhood memories involve helping my parents water and harvest the seemingly endless variety of vegetables from our backyard garden. Each year, the garden grew larger as they added to it. From snow peas to broad beans, winter melons, fuzzy squash, cherry tomatoes, beefsteak tomatoes, zucchini, Swiss chard, chives, green onions, the soil yielded many tasty treat. Strawberries made a brief appearance and, five years ago, a crab-apple tree. Just thinking about those sweet sun-kissed strawberries has me drooling. I think it’s safe to say that my parents did an adequate job... | Continue reading article

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Alton Brown Live: The Edible Inevitable Tour Stops in Ottawa #altonTour #giveaway

Alton Brown Live Alton Brown Live

As the adage goes, “Never meet your heroes!” Such is especially true if you choose to idolize popular media personalities. Firstly, should you have the opportunity, you won’t make much of an impact by telling them you’re a starstruck fan. Being “celebrities” they’ve heard it all before. Dawning less than genuine smiles, your heroes will respond with something friendly, something practiced, something canned. When you manage to compose yourself and form full sentences again, you will share an embarrassing anecdote they won’t care to hear. Owing to a punishing schedule, they are likely contractually obligated... | Continue reading article

Celebrating Chinese New Year 2015: Tales from the Kitchen with @brandandbuzz #sundaySupper

E-fu Noodle Soup and Pork and Napa Potsticker Dumplings E-fu Noodle Soup and Pork and Napa Potsticker Dumplings

With the lunar new year celebrations having come to a close and the Chinese calendar calling 4712 the year of the “small four-legged ruminant” animal (could be lamb, ram, goat, or even gazelle), we’re counting our blessings and tearing down the kitchen after a week’s cooking. For us, if the superstition comes to pass and the year is shaped by how we spent its first days, ours will be a year of dumplings and media appearances. CBC Ottawa Morning: First, we recorded a segment for the morning radio show we wake up to every day,... | Continue reading article

Product Review: Fresh Attitude Stir Fry

FA Stir Fries (photo courtesy of Veg Pro International) FA Stir Fries (photo courtesy of Veg Pro International)

Entering the third month of 2015, it’s a good chance for me to take a step back and see how I’m doing with my new year resolutions. While I may not have a list stuck to the fridge door or on my bulletin board, I do keep a mental checklist of my goals: drink more water, consume less sugar, lose five pounds, and eat healthier. How am I doing so far? I would like to think I’m not doing too badly. I’ve gotten used to carrying a water bottle in my bag and, with the... | Continue reading article

#chineseNewYear 2015: Looking to Celebrate Like it’s 4712 with @hkstrategies

Dragon Flying atop the Aisles at Loblaws Dragon Flying atop the Aisles at Loblaws

According to the Lunar calendar, New Year arrives today, February 19, 2015 on the Gregorian calendar. That is, while we in the western world celebrated the new year two months ago, many members of the world’s Asian communities will feast this week. According to the Chinese lunisolar calendar, which employs the 10 “Heavenly” Stem and 12 “Earthly” Branch counting system (days, months, year), the coming year (4712) is that of a female wood “sheep.” Though, the specific Chinese word or character for the astrological “sign” can also mean “goat” or “ram.” [Happy "small four-legged ruminant... | Continue reading article

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Working with East India Company Restaurants’ Wares on Valentine’s @east_india_co

Butter Chickpea Wrap Butter Chickpea Wrap

Chatting with Paul Shevsky, head bartender at Stephen Beckta’s newly re-visioned flagship restaurant, the eponymously named Dining and Wine, we learned it’s Valentine’s “weekend.” While the wine bar at the rear of the lovingly restored Grant House on Elgin Street saw the usual traffic from people arriving early for their reservations, it remained largely empty. Conversely, the restaurant’s proper dining rooms were busy. Every “fine dining” table was reserved. The few couples that dropped in to claim the first-come first-served tables by the bar ordered drinks and bar bites. The bar area is the only... | Continue reading article