Chatting with The Cook's Companion

2009-07-02T14:22:00.003-11:00

Sitting in cottage country trying to figure out what I am going to buy for my friend who just had her 4th baby. NOT buying another cutsie cottage country craft!

Visiting www.marketmomsonline.com Love the fact that they support mostly women in small business! Who doesn't like to shop in the comforts of their own home, glass of wine in one hand, mouse in the other and credit card in full view! Yeah - you go Market Moms Online!

2009-06-24T00:05:00.001-11:00

If you haven't checked out Twitter yet what are you waiting for? Surprisingly I love it considering I am not a Facebook fan! www.twitter.com/nadinehughes

2009-06-19T00:53:00.003-11:00

Response has been tremendous to the soft launch of my new eBook, "The Groove Mamma Goes Gourmet - Easy Ways To Put The Fun Back Into Entertaining."

Look for me on CTStv Real Life with Sharon Caddy on Monday June 23rd at 3pm talking about this great new book and demonstrating one of the recipes. Easy but delicious Tiramisu Affogato.

You can easily purchase the eBook for CAN$7.99 at www.groovemamma.com

No shipping or handling fees and it will be in your inbox within 24 hours!

Have a great day!

2009-06-17T05:45:00.003-11:00

Hey all you Groove Mammas!

I'm excited to announce that my new eBook "The Groove Mamma Goes Gourmet - Easy Ways To Put The Fun Back Into Entertaining" is now available for CAN $7.99 at http://www.groovemamma.com/.

Come over to Groove Mamma and check it out. Don't forget to tell me how you got your groove back (or maybe you never lost it!). Would love to hear from you!

2009-06-15T05:53:00.002-11:00

Getting excited about the release of my new ebook. This is the week where I'll share with you my entertaining tips and recipes to put the fun back into your parties! Stress free, low preparation with the emphasis on YOU enjoying your own party.

2009-06-15T03:47:00.003-11:00

Had a great time at Lifewithkids.ca Step Into Summer event at Jonathon's of Oakville on June 4th. I had the pleasure of being their guest speaker and spoke to the ladies about simple tips to make their summer entertaining even easier this year. Mainstream put on a great fashion show and the food and bubbly were superb!

A few of the ladies looking Superbly Summerlicious!

2009-06-15T03:45:00.001-11:00

Noting beats the taste of a fresh home grown tomato but we still have a little while to go in Ontario before ours are at their best. In the meantime, I’ll keep my pantry stocked with cans of San Marzano tomatoes. Considered by many chefs to be the best sauce tomatoes in the world, San Marzano tomatoes have a much stronger, more sweeter and less acidic taste than other canned plum tomatoes. Look for labels with the San Marzano origin and you’ll be in for a treat. A little more expensive but definitely worth the taste.

2009-06-08T03:50:00.000-11:00

If you live in the Oakville/Burlington area, you might have seen the signs for Eco Chefs. Set to open in June, Eco Chefs retail stores provide ready to go meals that are made entirely from locally sourced natural food free from preservative chemicals. Menus will change frequently to reflect the seasons. I’ll be checking them out June 10th for a menu tasting but for more information check out their website at www.ecochefs.com

2009-06-03T03:43:00.000-11:00

As I write this I am sitting outside in my backyard enjoying my first coffee of the morning. It is one my favourite things to do in the summer but even more so in the month of June. I creep down the stairs past my kids rooms, successfully avoiding the creaky part of the landing, pour myself a cup of coffee, sit on the back deck and collect my thoughts for the day. Not as hot and muggy as the traditional months of summer, June mornings seem to bring together all the right elements for the perfect cup of coffee. The air smells fresh, the grass glistens from the overnight dew, the birds happily chirp away and my coffee tastes better than it ever does. It’s the same coffee mixture I brew 365 days a year but for those 30 days in June, it seems more aromatic, the cup more comfy in my hands and the sense of satisfaction I get from it far greater.

Where and how you eat your food plays an important role in the enjoyment you get out of it. Just like my June coffee mornings, a glass of red wine in front of a crackling fire on a winter night tastes better to me than a glass of white. My kids say that cookies taste the best when I’m swiping their hands away as they sneak them off the just baked tray rather than the cooled ones in the cupboard I have no problem with them having.

The summer will soon be upon us and I vow this year to try and make our meals tastier and more memorable. I’ll spread out the picnic blanket a little more even if it’s only on the living room floor on a rainy day and I’ll take the time to walk out the few steps to the deck to enjoy an afternoon snack even if I think I’m too busy for it.

Think about how your surroundings affect you and how they play a role in your meal times. Conjure up your favourite food memories and try to recreate some of those elements into your everyday. Maybe it’s setting the table with a red and white check table cloth that reminds you of a favourite bistro or as simple as eating a Popsicle on the front step like a kid again.

Growing up, Black Forest Cake was always the cake of choice for our family birthday celebrations. Every time I see or taste the classic flavours, cherry and chocolate, I feel like it’s a birthday celebration! Here is a take on the traditional cake by making it into ice cream brownies. Perfect for a summer treat, a fun birthday dessert or a great picnic addition if packed between ice packs. Enjoy.

Black Forest Ice Cream Sandwiches
Makes about 24 brownies, 12 sandwiches
Preparation Time 30 minutes + 4 hours freezing time
Baking Time 15 minutes

Ingredients:
Brownies:
1 cup butter
125g (4 oz)unsweetened chocolate, chopped
2 cups granulated sugar
7.5ml (1 ½ tsp) vanilla extract
2 eggs
1 ¼ cups all purpose flour
3 tbsp unsweetened cocoa powder, sifted
¼ tsp baking powder
¼ tsp salt
Filling:
1.5L (6 cups)burgundy cherry ice cream
90g (3 oz) bittersweet chocolate, finely chopped
½ cup cherry jam

1. Preheat oven to 185C/350F.
2. Line a 17x11 inch jelly-roll pan with aluminum foil or parchment paper. Grease lightly.
3. In large saucepan over low heat, melt butter and chocolate, stirring constantly until smooth. Remove from heat and let cool slightly.
4. Whisk in sugar and vanilla, mixing until blended. Add eggs, 1 at a time, whisking thoroughly after each addition. Combine flour, cocoa, baking powder and salt. Stir into chocolate mixture, mixing until smooth. Spread batter evenly in prepared pan.
5. Bake in centre of oven for about 15 minutes or until set. Cool completely on wire rack then remove from pan.
6. Soften ice cream slightly. Stir in chocolate and return to freezer until firm, about 1 hour.
7. Trim edges from brownie. Cut in half vertically to make two 10x8 inch rectangles. Spread bottom side of brownie with cherry jam. Spread ice cream evenly over 1 piece. Place second on top, bottom side down. Press lightly. Cut into 12 rectangles by making 3 vertical and 4 horizontal cuts evenly spaced. Wrap each sandwich individually tightly in wax paper or aluminum foil. Freeze until firm about 3 hours. Store in freezer.

2009-05-15T03:41:00.001-11:00

When I tell people what it is that I do for a living, the first question they ask is, “Where did you train as a chef?” When I reply that I am self-taught, the second question is almost always, “Did you learn from your mother?” Now if my mother happens to be there at the time, she laughs hysterically and crows, “She never picked up a pot in all her years at home.” I dryly thank my mom for her kind support and remind her that I never had the opportunity to cook or quite frankly the desire to considering I was being raised by one of the best home cooks I know.

Mom always cooked unbelievable meals for us each and every night. Even when she went back to work part time when my sister and I were old enough to be at home after school on our own, we were the lucky recipients of a fully balanced home cooked meal. So although I never helped out in the cooking (why spoil the broth with one too many cooks) I must admit my mother taught me a lot about life in a kitchen because that’s where we spent the majority of our time. My sister and I might not have been cooking but we were putting away groceries, washing vegetables, setting tables, doing the dishes and being the ever important “taster”. And it’s through my ability to taste a dish and determine what I like about it, what I don’t and how to recreate it with my own twist that has served me well over the years.

So this month as Mother’s Day arrives, I thank you mom for all the unofficial and perhaps subconscious lessons that you did teach me that have helped to craft the mom, wife, daughter and cook that I am today.

Salmon Fishcakes with Avocado and Tomato Chutney is one of my mom’s favourite recipes. The addition of smoked salmon to the fresh salmon makes these cakes moist and savoury. To keep the workload light this Mother’s Day, prepare these with store bought Tomato Chutney or if you’re lucky enough, raid your mom’s pantry for her home made one!

Salmon Fishcakes with Avocado & Tomato Chutney
Serves 4
Preparation Time: 30 minutes + 30 minutes chill time
Cooking Time: 6 minutes
Special Equipment Required: plastic wrap, large non-stick frying pan

Ingredients:
1 bunch coriander
500g salmon fillet, skin removed, pin-boned
200g sliced smoked salmon
100g (1/3 cup) mayonnaise
25g (1/3 cup) fresh white breadcrumbs
2 avocados, cut into small cubes
½ red onion, finely diced
Lemon wedges, to squeeze
2 tablespoons olive oil, plus extra to drizzle
Tomato chutney and crème fraiche (or sour cream), to serve
1 vine-ripened tomato, seeds removed, finely chopped
Balsamic vinegar, to drizzle

1. Wash coriander well. Roughly chop leaves; finely chop stems, then place in a bowl.
2. Thinly slice salmon fillet, then cut both fresh and smoked salmon into thin strips. Place in the bowl with the coriander, then add mayonnaise and breadcrumbs. Season with sea salt and black pepper and mix well. Using damp hands, shape into 4 thick patties. Tightly wrap each fishcake in plastic wrap, place on a plate and chill for 30 minutes so they hold their shape.
3. Meanwhile, toss avocado and onion in a bowl. Season and squeeze over a little lemon, then cover and set aside.
4. Heat the oil in large non-stick frying pan over medium heat. Add fishcakes and cook for 2-3 minutes each side until golden but still pink in the centre.
5. Carefully remove from the pan and divide among 4 serving plates. Place a spoonful of avocado on each fishcake, then top with tomato chutney and crème fraiche. Scatter with a little fresh tomato, drizzle with the vinegar and extra oil, and serve with lemon wedges.

2009-04-11T08:04:00.002-11:00

Wine Align is changing how Ontario consumers are buying wine. For many of us, buying wines can be time consuming and frustrating as we attempt to find the right wine at the right price that is in stock at our local LCBO store. Now there’s a solution: WineAlign. This new service provides wine critic reviews of top-rated wines in stock at LCBO stores from a computer, Blackberry or iPhone. And it’s free to join. To learn more visit www.winealign.com.

2009-04-11T08:02:00.003-11:00

It takes a lot to overwhelm me. Like most mothers I seem to be able to multi-task such as making lunches, signing school notes, answering emails, find missing school ties, wiping noses and navigating Thomas tracks all at the same time and before 7am. But recently I spent a few weeks in the United States and grocery shopping of all things over-whelmed me there. Not the actual shopping but the pre-planning that had to go into it!

In the doom and gloom of the US economy, I was confronted with more sales, flyers, promotions and desperate retailers that I didn’t know where to start. Each newspaper came packed with flyers for every store within a one hundred mile radius it seemed. The sale format that I found most frustration was the “20 items for $10” type. A great savings no doubt but you had about 50 different items to weed through to make up your 20. I watched many shoppers navigate the aisles, flyer (and jaw) clenched in hand, furiously punching away on a calculator, checking and rechecking which qualifying items they had and which ones they were missing. The funny thing was I’m sure they didn’t actually need half of the 20 items in the first place so ended up spending more money in the end! Add a grumpy tired child into the mix and you have a recipe for disaster.

One of the biggest requests from my clients these days is how to save money on their grocery bill and I assure them that there is an easier way than the exhausting process I saw happening to consumers in the US.

Here are a few tips for saving your hard earned food dollars:

· Take the time to make a weekly mental note of what is currently in your refrigerator, freezer and pantry. Use this information to build a weekly meal plan for at least 4 nights of the week.

· Compile a shopping list based on your weekly meal plan. Don’t forget about breakfast and lunches which can often be forgotten. Without planning for these you might end up using expensive drive throughs.

· Stick to your shopping list. It is a grocery stores job to entice you to spend money in their stores. If you go without a plan you are more likely to impulse buy items that a) you don’t need and b) are more expensive than what you might have otherwise purchased.

· Know how a grocery store displays products. Higher profit items are attractively displayed on the front and ends aisles. They are also located at hip to eye level on the shelves. Often the less expensive brands and lower profits (which doesn’t always mean lesser quality) are placed on the bottom or top shelf where your eye does not travel.

· Try to avoid prepackaged, ready made foods. As a parent I know the convenience of meals that you shake out of a box but I guarantee you that what you are saving on time, you are losing on dollars and nutrition. These foods are generally more expensive and contain high amounts of sodium, fat and sugar. More importantly you can’t really stretch them. A large whole chicken however can be turned into 2 or 3 meals; roast chicken one night, quesadillas the next and stock or soup.

· Take a look at the amount you are cooking for your family. You are probably throwing away small amounts each night. If you don’t have a good supply of leftover recipes then adjust your cooking portions to reflect what your family actual consumes on a daily basis.

· Watch the cash register when you are checking out. I have found a lot of cashiers don’t know all the different produce and end up checking them through as a different and often more expensive ones.

Grocery shopping shouldn’t be an overwhelming and stressful experience. Arm yourself with a bit of knowledge and you too can be a savvy shopper.

2009-04-07T08:13:00.001-11:00

This week I popped out to Burlington to visit Sharon Caddy at CTStv’s Real Life to share with her my recipe for Chocolate Custard Eggs. A perfect treat for Easter that you can get the whole family involved with. While I was there I filmed another episode on great spring Side Dishes that would go with your Easter Ham, Turkey or Lamb. Check out http://www.reallifeoncts.com/ to find what channel it airs in your area and watch me at 3pm on Wed. April 8th & Thurs. April 9th prepare these recipes.

Also coming up this month I put my money where my mouth is and my wallet! After many tv segments where I’ve talked up setting your table from your local dollarstore, my producer, Beth at Real Life challenged me to walk into my local Dollarstore “blind” and film a segment on all the great finds not only for your table but for your kitchen too! So if you need to stretch your entertaining budget then check out Real Life weekdays at 3pm for great budget tips including my own for the kitchen and dining room.

2009-04-01T08:00:00.002-11:00

Spring officially arrived on March 20th and I couldn’t be happier. After months of snow, sleet and cold winds it’s invigorating to get that first whiff of spring air. There’s something delicious about that clean outdoorsy fragrance that has me throwing back the curtains, cracking the windows open and letting me sniff to my hearts content; that is until my nose feels numb from the still chilly air and I quickly withdraw back into the warmth of the kitchen. I only wish I could bottle that scent and spritz it around my home. A chemist, I’m not so I will have to make do with trying to bring spring into my kitchen in different ways. We force bulbs and seedlings inside so why can’t I force Spring as well?

My first plan of action is to showcase what I call Living Art. Bringing flowers and plants indoors is a great way to cheer up a space. Big pitchers full of arrangements of different types of flowers put nature’s palette on display and in spring I especially love the look of baby blue with hydrangeas and cornflowers. If flowers aren’t your thing then pick up little pots of fresh herbs and place them on your windowsill. Mint is an excellent choice at this time of year as the scent and flavour is synonymous with spring. I find that if herbs are on display instead of hidden away in the refrigerator then I am more likely to use them on a regular basis. Doing double duty by freshening up your recipes and providing a welcoming view while doing the more mundane tasks like washing dishes or peeling potatoes makes potted herbs a wonderful addition to your spring kitchen.

Next on the list is my pantry. Each spring I haul everything out, give the shelves a good wipe down with plain old vinegar and water and breathe in the crisp clean smell of this natural cleaner. More wintry type spices such as cumin, paprika and curry powder get regulated a little farther back on the shelf and tarragon, dill and basil find themselves taking centre stage. It’s also a great time to check the freshness of all my spices by making sure they still have a strong aroma and replacing those that have lost their impact. Keeping your spices in well sealed glass jars and containers instead of plastic bags and out of direct light are beneficial in prolonging their life span.

Finally I stock my refrigerator with the best that spring has to offer. Foods like asparagus, radishes, peas, mint and spring lamb awaken my taste buds and have me thinking and craving light, breezy spring and summer recipes. Banishing the pot roasts and potatoes also give me a new sense of energy to get out and go for a walk after dinner to enjoy the extra hour of light at the end of the day.

So between fresh flowers, herbs, spices and tastes my kitchen awakens to the sights and aromas of spring. It’s like a brand new kitchen without the $100,000 price tag! So bring some freshness and sunshine into your home this season by doing more than just opening the windows.

Here’s a recipe that will help bring the flavours of spring to your palette.

Barbecued Shrimps with Snow Peas and Mint Salt
Serves 4
Preparation Time 10 minutes
Cooking Time: 2 minutes
Notes: Quick, bright and bursting with the fresh taste of mint, this recipe can be used as an appetizer or as a main meal when served with rice or a salad.

Ingredients:

· ½ cup fresh mint leaves
· 2 tablespoons sea salt flakes
· 1 kg medium green (raw) shrimps, peeled with tails intact
· 2 tablespoons vegetable oil
· 250g snow peas, trimmed
· Lemon wedges, to serve

1. To make the mint salt, place the mint and salt in the bowl of a small food processor and process until well combined. Set aside.
2. Heat a barbecue or heavy char-grill pan over high heat.
3. In two separate bowls, toss the shrimps with half of the oil and the snow peas with the remaining half of oil. Grill the shrimps and snow peas for 1-2 minutes per side or until cooked through and the snow peas are tender.
4. Serve the shrimps and snow peas together with the lemon wedges and mint salt as a condiment.

2009-03-02T07:55:00.005-11:00

Another cold snap in Southern Ontario has us thinking that spring will never come knocking at our door. It’s during this frustrating time that I crave the brightness of spring. So if mother nature won’t brighten things up outside, the least I can do is make the inside of my home reflect a brighter and bolder state of mind.

Now I’m not advocating spending money in these tough economic times on what some people would consider frivolous home adornments but I truly believe to get us out of the winter slump as Sheryl Crow might say…"a change would do you good!" And the dining room is the first place I’m going to look to. Such an important space shouldn't sit there year after year looking exactly the same with the same old boring china, glassware and linens. Consider changing things up this year with a new dinnerware set or perhaps a new table cloth or set of napkin rings. You'd be surprised how much a small change in scenery can do for a room and for your spirits!

To help get you thinking where you can make a change, here are some of the top dinnerware trends for 2009, according to experts at Cookware.com

Bright Colors, Bold Statements
Bright colors lift spirits. It's just a fact. That's why interior decorators recommend painting your space with warm colors - yellows, reds, and oranges. The same goes for 2009 dinnerware trends! Vibrant colors are in. Bright oranges, yellows, blues and greens, as well as dinnerware adorned with shimmery metallic accents, help to cheer up your tabletop and, in turn, your dinner guests. Mixing and matching dinnerware sets is also big right now - for instance a black dinner plate paired with a bright yellow side plate. Contrasting colors really pop. Wild vibrant patterns, prints and designs with Native American, African, and Eastern influences can also be seen on tables across the country.

Greener Dinnerware, Greener Environment
Eco-friendly this, eco-friendly that - everywhere you look, manufacturers of everything from rugs to refrigerators are going green. It was only a matter of time before dinnerware manufacturers went eco-friendly. Made from a variety of recycled products from glass to plastic as well as clays and wood - eco-friendly dinnerware is available in all price ranges and many styles and colors.

Shapely Shapes & Sizes
Gone are the days when dinner plates only came in either a round or oval shape. Walk into a fine dining restaurant and you're sure to find exquisitely presented meals served up on square and rectangular dinnerware. Today’s dinnerware trends are definitely leaning more modern than traditional. Don't get me wrong though, every home has room for a traditional bone white china dinnerware set. It's a good idea to at least consider adding splashes of color and creating interesting silhouettes with irregularly shaped dinnerware pieces. it just makes for a more interesting table setting.

Even if you consider yourself more traditionally-minded, a little dining room makeover could be just what you need to lift you out of the winter funk you might have found yourself in for the past few months. Just have fun with it!

2009-02-17T05:27:00.001-11:00

I am currently working on an exciting writing opportunity and need your help. I’m interested in hearing about your experiences with dinner parties, whether as hosts or as guests. The worst, the best, the weirdest, the raunchiest, the funniest – you name it. If you have a story to tell (or you know of someone who does), I’d appreciate hearing from you. If I use your story, full credit will be given to you or you can choose to remain anonymous. If you’d like more details don’t hesitate to contact me but in the meantime I look forward to hearing about your adventures in dining. Send me your story at thecookscompanion@sympatico.ca

2009-02-14T05:00:00.001-11:00

February is definitely the month of romance and love. But forget lingerie and roses, food has become synonymous with the perfect romantic moment. I for one am pretty happy about this seeing as roses make me sneeze and lace is too scratchy and itchy for my taste!
Everywhere you turn there are restaurants advertising their Valentine’s Day menus featuring foods that are often thought of as romance enhancers, like oysters, champagne and chocolate. Grocery store flyers are filled with specials designed to tantalize the senses through plump red strawberries and succulent seafood. They seem to be telling us that with the right food, you have a better shot at love. And it just might be true. When I think back to all the romantic or love filled moments in my life, the one thing that comes rushing back to me is what or where I was eating.

I may not be able to remember the name of my date who took me to my first “fancy” French restaurant (a bad handlebar mustache comes to mind though) but I can recall with clarity the juicy, garlicky escargots I had.

For my wedding (not to the handlebar mustache guy!) I was adamant that I didn’t want a sit down meal but food stations that featured a different chef and cuisine at each area. Didn’t give a hoot about the flowers or invitations but I was a Bridezilla when it came to the food!

When my husband I moved to Australia and were working together, it is the quaint local restaurant that we frequented every Friday night for the first few months and Fire Gully red wine that helped keep our romance strong in times when we could easily have come to blows; anyone who has worked with their partner will know what I mean!

Even when I feed my family, love is always at the forefront. Why else would I bother taking the extra time to make their favourite home made applesauce instead of opening a jar or spending 45 minutes stirring risotto on a busy Tuesday night but to see their faces light up with pleasure and to hear their little boy voices say, “Thanks mom, you’re the best cooker ever.”

So after 15 years of marriage, I’ll tell my husband to save his money on the French Maid’s outfit and flowers. Instead we’ll splurge on sweet crab legs with champagne dipping sauce and a chocolate soufflé. But hey, if he wants to throw in the odd diamond ring, who am I to spoil his fun!

2009-02-01T04:51:00.002-11:00

I was at the gym the other day puffing away on the ecliptic machine when tragedy struck….my ipod ran out of juice. It’s a tragedy to me because although I like to exercise there is always an ongoing battle in my mind about how long I’m going to keep at it. The music helps to tune out the angel/devil conversation going on in my head and feed my closet Jackson 5 habit at the same time. So with no distraction other than club muzak or Jerry Springer, I was forced to listen in on the neighbouring conversation between two women (shameful I know but I needed something to overshadow my demons!).

The one woman was commenting on how she feels she doesn’t need a dining room anymore let alone a kitchen table because she doesn’t have the time or the desire to do anymore “formal” dining. And if and when her family (I learned through my nosiness that she has 3 kids) sits down to a meal together it’s only ever at someone else’s house or a special occasion. Now don’t get me wrong; I understand that because cooking and entertaining is my business I can perhaps throw together a meal a bit easier and faster than others but to formally rule out family time around a table one night a week at the very least to me is robbing your whole family of a special time together. By sitting down together in the dining room, I learn more about my kids then spending the whole day with them. It’s a time when we don’t answer the phone, toys are banned from the table along with the adult “blackberry” ones and we spend 30 minutes actually enjoying our food instead of gulping it down. Plus the kids eat so much better when we all sit down together. Yes, there are times when milk is spilt on my good table and peas get ground into the rug but my children are learning important skills such as how to make conversation and improve their table manners.

Maybe this woman’s retreat from family dinner time is partially responsible for the atrocious table manners that so many adults seem to have these days. And for those of you who are mumbling, “Sure it’s easy for her to say.” It’s not easy for me. I still have two small children to raise, a household to run, a business to operate and numerous other responsibilities but I think it’s too important a time not to concentrate on. So important that when we moved into our new house last year I changed what was the formal living room to a formal dining room. It’s roomy, has a fireplace, sitting area and a table to seat 14. And best of all my family and friends are so comfortable in this room that we have spent more quality time here talking, laughing and sharing meals than ever before…no one ever wants to leave the table or go home!

But I’m also not spending hours in the kitchen to get this family time either because that would defeat the purpose. A roast chicken is the easiest and stress free meal you can put together for your family. It’s a one stop, one pan satisfaction meal that can be ready to put in the oven the minute you walk in the door or even prepared the day before and reheated closer to serving. Take time at least one day a week to sit down with your family with no distractions and enjoy a meal together around a table. And if for some reason you still don’t think you have time to cook then go out and purchase a rotisserie chicken but serve it on your best dishes and enjoy the time you have together. It goes by way too fast.

Here’s a roast chicken and vegetables recipe that will help you get started enjoying family time around the table. Chicken thighs are used to help shorten the roasting time and make preparation a little faster. Enjoy!

Roast Chicken with Vegetables
Serves 4
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Notes: This dish can be roasted the day before and kept covered in the refrigerator. Reheat in a 350F oven until warm (roughly 20 minutes). The garlic in this dish will soften and become sweet adding a wonderful mellow flavour. Feel free to substitute vegetables of your liking such as sweet potatoes, squash, Brussels sprouts, turnips etc.

Ingredients
500g (small) red potatoes, unpeeled and each cut in half
2 large carrots, cut into 3-inch pieces
1 large onion, cut into 8 wedges
12 cloves garlic, unpeeled
2 tablespoons olive oil
1 teaspoon salt
3/4 teaspoon dried rosemary leaves
1/2 teaspoon ground black pepper
8 medium chicken thighs, skin removed
1 medium red pepper, cut into 6 wedges
1 medium green pepper, cut into 6 wedges
125ml (1/2 cup) chicken stock

1. Preheat oven to 425F. In large roasting pan, toss potatoes, carrots, onion, and garlic with olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried rosemary, and 1/4 teaspoon black pepper. Cover roasting pan; roast vegetables 20 minutes.

2. Remove pan from oven; uncover. Add chicken thighs and pepper wedges; toss with 1/2 teaspoon salt, 1/4 teaspoon dried rosemary, crushed, and 1/4 teaspoon black pepper. Roast, uncovered, 20 minutes; stir vegetables and chicken to brown evenly.

3. Roast 10 minutes longer or until vegetables are golden and juices run clear when chicken is pierced with a knife.

4. Remove pan from oven and add 125ml (1/2 cup) chicken stock, stirring to loosen brown bits from the bottom of the roasting pan. Serve.

2009-01-21T13:01:00.001-11:00

Did your entertaining duties during the holidays leave you feeling stressed and tired? It doesn’t have to be like that next year or at any of your dinner parties. Read my top 5 tips for stress free entertaining that appeared in my good friend Kathy Buckworth’s article in December’s issue of Good Life Magazine.

2009-01-15T13:00:00.000-11:00

My favourite cheese this past Christmas was Rondoux Triple Crème. A Canadian product with a rich velvety texture. Buy it at your local grocers and experience true decadence!

2009-01-10T12:57:00.002-11:00

Everywhere you turn at this time of year people are talking about cutting back. Cutting back on spending, on eating out and cutting back on eating in general. Usually these thoughts are prompted by an overindulged holiday season and the need to answer that dreaded question, “So what’s your new year’s resolution?” Normally I don’t make resolutions because I find that if you haven’t got the will power to change something during the other 11 months of the year then chances are that in the depressing month of January, drastically changing something is not a positive experience!

This year however, after eating enough cheese through the holidays to make Wisconsin the richest state in the US, I turned to my husband on New Year’s day and proclaimed (as only a wife can)… “we’re cutting back on our eating.” Not a diet mind you but a change in portion size. I’m an advocate for eating what you want as long as it is in moderation. A nibble of dark chocolate late at night or a comforting meal of mac and cheese every once in a while is not going to kill you. It’s when the bowl is the size of the kitchen sink that the problems start. It seems like these days portion sizes have spun out of control and our ability to recognize a healthy size portion has been altered. Even our dinner plates have become larger to accommodate this upsize mentality.

There is a great article on http://www.epicurious.com/ about essential tools for portion control. I wasn’t so interested in the actual tools but more about getting a visual about what is considered a healthy portion size to help remind me how to keep our servings down to a healthy size.

So cheese, bread and pasta will still have a loving spot in my diet routine but now when I dish out our portions I will be thinking “hmm..is this the size of my computer mouse or a stack of cards?” View the slideshow and you’ll see what I mean.

Whether you have chosen to make a food resolution or not, give a thought to your dinner plate tonight and measure up a few household items to see how your portions “stack up”.

Happy New Year!

2008-12-21T13:06:00.003-11:00

It seems (at least in my household) that the bulk of the holiday planning is often left up to the female in the house. From planning, inviting, hosting, shopping, wrapping, mailing, cleaning, cooking, decorating to purchasing my in-laws presents (hello honey….what did you do before you met me?) I am exhausted before the 25th even hits. And this year with the economy weighing down on us as it is, I’m not looking forward to the added financial stresses.

But enough of the humbug! There are some tips that I have learned over the years to help make the holiday season as stress free as possible and no it doesn’t include copious amounts of rum and Egg Nog! A Holiday without planning is anything but a holiday in my books and to that point each year I plan, plan and then plan again but even earlier. Here are a few of my tips and a recipe to help get you through the holidays. And if these don’t work for you….hire a cleaning lady, chef, butler and personal shopper and you just might have the best holiday yet!

· Clean out your fridge, freezer and pantry now. It not only helps to provide the much needed space for all the dinners and baking you will no doubt be doing but it also helps you save money by knowing what you already have on hand so you don’t double purchase.

· Wash and iron the table clothes and napkins now. Or even better – send them out to the dry cleaner. If not, you’ll find yourself trying to strategically hide last year’s gravy spots with the candle holders.

· Take the time to make a few freezer friendly meals that you can pull out at a moment’s notice to serve the family on those hectic shopping days. Soups, stews and casseroles are ideal.

· Make one or two finger foods that can go into the freezer and be popped straight into the oven when people drop by unexpected. Check out the Hors D’oeurves section on the recipes page of my website http://www.thecookscompanion.ca/ for a great Cheddar Dill Puff recipe that is perfect for this.

· Give the gift of home made goodness by making jams, chutneys or flavoured vinegars to give as gifts and hostess gifts this year. An hour in the kitchen now will save you time and money when you need to get your hands on a gift quickly. To get you started here is a recipe for Pear, Date & Cinnamon Chutney that is quick, easy and delicious.

Happy Holiday Season to you all!

Pear, Date & Cinnamon Chutney
Makes about 1 kilogram (2 lbs)
Preparation Time: 30 minutes
Cooking time: 60 minutes
Notes: Served with a smear of blue cheese on a cracker or baguette slice, this chutney is a wining combination of savoury and sweet. The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.

Ingredients:

· 500ml (2 cups) cider vinegar
· 1 kilogram (2.2 1bs) ripe pears, peeled, cored and chopped
· 450g (1 lb) pitted dates, chopped
· 2 red delicious apples, peeled, cored, chopped
· 18-20 shallots, sliced thinly (or 2 medium red onions, sliced thinly)
· 1 cup firmly packed brown sugar
· 2 cinnamon sticks

1. Place 250ml (1 cup) of vinegar in a big pot with all the ingredients. Slowly bring to a simmer over medium low heat stirring, until sugar dissolves. Cook for 25-30 minutes until fruit is tender.
2. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer to sterilized jars. Cool. (The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.)

Tips for Sterilizing Jars:
· You will need to sterilize your jars or the chutney will go moldy. Wash them thoroughly in warm, clean, soapy water. Drain upside down on a kitchen paper towel and then place on a baking tray in a preheat oven at 140C/285F for 15 minutes. Turn the oven to its lowest setting and keep jars inside while you make the chutney.

Tips for Storing:
· Using a ladle, transfer the chutney to sterilized jars while still hot.
· Cut circles of baking paper (parchment paper) to fit inside tops of jars, then place on the surface of the cooled chutney and seal with lids.
· Label and date jars and store in a cool, dry place away from direct sunlight.

2008-11-13T08:35:00.004-11:00

Just in time for the holidays! The Cook’s Companion Gift Baskets

I have put together a collection of exceptional gifts that reflect the hottest trends in the culinary world. Flavoured olive oils and vinegars, imported finishing salts, specialty crackers and spreads and so much more. These unique gifts will give that special someone an offering of sophistication, exquisite quality and ultimate indulgence.

Each gift basket is personally chosen and assembled by me, giving you the assurance that this is the perfect gift for a friend, family member, client or employee. Each gift is beautifully wrapped in a unique carrier such as ice buckets, wine holders, bread baskets and more making it a 2-in-1 gift. I’ll also include a gift card written with your personalized message.

To help in your holiday shopping, The Cook’s Companion Gift Certificates are now available for purchase online and come in a variety of denominations. The lucky recipient can choose to redeem their gift on any one of our services: cooking classes, gift baskets, menu planners and more.

So visit the new Gift Baskets & Certificates page of http://nhughes.homestead.com/GiftBasketsandCertificates.html to shop today.

I’ve taken the stress out of the kitchen for you before now let me take the stress out of holiday shopping!

2008-11-13T08:26:00.004-11:00

This month, CTStv’s Real Life with Sharon Caddy paid me a visit to talk about great holiday gifts from the kitchen, holiday brunch ideas and a quick one pot meal that you can serve to your family on those hectic winter weeknights. So tune into Real Life weekdays at 3pm but especially Nov.17th & 20th and Dec 3rd (Ontario Bell ExpressVu channel 651 and Starchoice channel 355) to catch these segments and more.

And just like his mother, who never shy's away from the spotlight, my son Declan worked his way into the act by joining me to talk about some of our favourite holiday memories. He tells me he’s available to sign autographs!

2008-11-13T08:25:00.000-11:00

Thank you to everyone who took the time to vote for me on the WNetwork. Unfortunately I didn’t make the semi-finals but in only the way this wacky world works, I got an offer the same day to audition for a show to be pitched to the Food Network. I will certainly keep you posted as to the progress with this venture!