Saturday 29 September 2012
One of the reasons we moved back to Canada was so that my husband, Kay, could take up a job at the University of Alberta. The UAlberta campus is a gorgeous one with campuses downtown and around the city. The main campus is a beautiful collection of old and modern buildings, with grassy quads and the river valley offering up plenty of green space to soothe the soul.
But as you are all well aware, nothing soothes this old soul as much as a nice, sweet treat (or two... or three) So when Bryan, my friendly University of Alberta email guy sent me an email telling me all about the famous UAlberta Tuck Shop cinnamon buns... well, there was going to be no stopping me from tasting, and then testing out the recipe. Off I headed to the Tuck Shop tent, which, incidentally, is open during the Alumni Week at UAlberta with my 'official' cinnamon bun taste tester Aditi and my friends Diane and Andrea.
I'll
be honest, these are really, really good and addictive buns and
actually even a teeny weeny better than my usual recipe (you can imagine how much pain I am
in, admitting that, haha) I never understood what Kay usually meant by
gooey and sticky buns, as my usual recipe, while very good, was more
'bready' and ocasionally on the dry side. They are still pretty good though and I use that recipe for roll dough all the time to make plain rolls.
These on the other hand epitomised gooey and sticky. Maybe it
was because the buns were not rolled out and cut, instead were coated in
a margarine and cinnamon sugar mixture before being bakes that gave
them that soft, almost creamy, stickiness. I am not sure, but the one
thing I do know is that this recipe is my new go-to recipe for cinnamon
buns.
Monday 24 September 2012
I have a confession to make. For all my griping about winter approaching, I do have a soft spot for autumn. I grew up in a place where we rarely had changing seasons, like we do here, and the first time I really experienced autumnal colours is one of my most cherished memories. Autumn in England comes slowly... here in Canada it feels like the colours change overnight. I don't need to wax lyrical about autumn colours, do I really? Anyone who's seen them will know exactly what I mean when I say that they can only be described as magical.
Its strange to see the difference in autumnal shades in various parts of Canada itself. Eastern Canada glows with subtle terracottas, dark reds and chocolate browns. We, here in Alberta, get sparkling yellows, deep gold and vivid greens. Its no coincidence that this city's colours are green and gold... a walk through the river valley on a crisp autumn morning will reveal exactly this beautiful palette of colours.
Kay, Aditi and I took advantage of the beautiful Indian summer we're having right now to go for one last camping trip to Elk Island Park. The drive in is nothing short of beautiful. Its not the brash, in-your-face beauty of the Rockies... instead its a peaceful, gleaming, almost bucolic beauty that soothes your soul and makes you happy to live in the prairies. The colours in the park are stunning and make me feel blessed for living where I do, and give thanks for being able to do what I do.
Friday 21 September 2012
Any foodie worth their salt will have heard of Williams Sonoma. I certainly have, thanks to my partner-in-cooking-crime Kathryn Joel, who rates them pretty highly. Almost every time I cook at her place, I am always drooling over all those cool kitchen toys and wishing I could have a Williams Sonoma here in Edmonton.
Well my dreams have finally come true, as the first Williams Sonoma store is opening up in Edmonton tomorrow (the 22nd September) Even better, just in time for my birthday... yes, the husband has been pointed in the right direction, armed with a catalogue and some very not-so-subtle hints.
Monday 17 September 2012
If you ask any meat eating Mangalorean what their comfort food is, chances are this dish will be at the top of their list. 'Kori Rotti', also known as 'Kori Ghashi' is a traditional Mangalorean chicken dish that is loved all through the Konkan coast, and a staple in every household. 'Kori' is the Tulu word for chicken and rottis are a confusing addendum, because they have nothing to do with what people would normally think of as rotis. These 'rottis' are made of ground rice paste that is thinly spread and either dried or baked into crisp sheets. These sheets are then broken into pieces, and served with steaming hot chicken curry. The sauce softens the crisp rottis which are then messily devoured.
The origin of kori rotti has been lost to culinary history, with some claiming that it was a corruption of the spicier Kundapur chicken. Others claim that it originated in a hotel in the town of Udupi. It is usually associated with the 'Bunt' community in Mangalore, with their recipes being the most sought after.
Monday 10 September 2012
As summer comes to an end, I find myself scrambling around, trying to preserve the last of it... like if I hold on to it hard enough, the warmth and sunshine may just stay a little longer. Its a bit like watching your child grow up... except that in this case, summer will always come around again, but those precious childhood years won't ever be back.
Aditi started kindergarten last week. Even though she's been going to preschool, it struck me quite hard as to the fact that my baby was no longer a baby, and that she's now independent and ready for big-girl school. We placed her in a lovely programme at a wonderful school, but there is always niggling questions... are we are doing the right thing, is she too young to start school (she's a bit on the young side), will she cope with all the kids, is it too much pressure, how can we make her life easier... all valid, legitimate concerns, but the fact remains that the years race by, and seasons pass on by and my baby grows older with each passing day. Its enough to make a mum emotional.
Aditi started kindergarten last week. Even though she's been going to preschool, it struck me quite hard as to the fact that my baby was no longer a baby, and that she's now independent and ready for big-girl school. We placed her in a lovely programme at a wonderful school, but there is always niggling questions... are we are doing the right thing, is she too young to start school (she's a bit on the young side), will she cope with all the kids, is it too much pressure, how can we make her life easier... all valid, legitimate concerns, but the fact remains that the years race by, and seasons pass on by and my baby grows older with each passing day. Its enough to make a mum emotional.
Wednesday 5 September 2012
I was pretty excited when Poptails by Erin Nichols landed on my doorstep. Its been the kind of hot, sweaty summer that's just calling out for long, lazy evenings out on the deck trying hard to cool down. Not that I am complaining about the heat, mind... I'll take it over -42 any day.
Poptails is a cute little book, easy to read, and just the right size to carry around the kitchen. The theme of the book is simple, as the title suggests, it takes classic cocktails and turns them into popsicles. The idea is refreshingly interesting, and the recipes are all relatively easy once you master the art of preparing the alcohol for the recipe. Erin keeps the language simple, and I love her little 'asides' in the book, and it feels like she's chatting away with you throughout.
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