I thought I knew my cheeses…until I met Chef Gurth Pretty. Now here’s a man who must’ve been a mouse in his past life. Compared to him, my knowledge of this gooey staple is less than rudimentary. In his first book alone (The Definitive Guide to Canadian Artisanal and Fine Cheeses), he introduces readers to get this, some 1,700 cheese varieties! And those are only the ones produced in Canada!

Even though cheese is fantastic on its own, it really comes to life when applied in cooking. Hence we have Gurth’s latest publication, The Definitive Canadian Wine and Cheese Cookbook. But what’s cheese without a good wine to complement its unique flavour right? Enter Tony Aspler, the most widely respected wine writer in the country, who teamed up with our cheese guru to co-write the book. With every mouthwatering dish that fills it, Tony offers a selection of spirits that completes the meal. For instance, should you have some Oka left over from a cheese party, Gurth has a creamy Garlic Oka Gratinée Soup recipe that it would be perfect for and Tony would be right there suggesting a Pinot Noir, Gamay Noir, or other light red wine.

I gained a lot of knowledge about cheese just by flipping through and reading the brief but insightful tips and anecdotes that dot the cookbook. You’ll find some of Gurth’s recipes refreshing as he shows how other common ingredients can be as versatile as my favourite dairy product. Take his Pizzenta for example.

I see your raised eyebrow. Well, as Gurth explained to me, a Pizzenta is a combination of a pizza and polenta. Craving the former one day, Gurth realized he didn’t have all the ingredients necessary to make the dough. Cornmeal was available however, and as you probably already know, with some water or chicken (or vegetable) stock, you can easily make polenta. Suddenly, pizza was back on the dinner menu. Once cooked and allowed to set, Gurth broiled his improvised new crust and a base was ready for the toppings, which were inspired by his sister Elena, who once used a combination of caramelized onions, walnuts, and blue cheese (do you need someone to wipe that drool off your face?).

To jump start your own adventure into the world of cheese, here’s the recipe for Gurth Pretty’s Caramelized Onion, Walnut & Bleu de la Moutonnière Pizzenta, complete with Tony Aspler’s expert wine pairings.

Enjoy everyone! Read the rest of this entry »

DABBLER GIVEAWAY BELOW!

From: Libations of Life: A Girl’s Guide to Life: One Cocktail at a Time

When life gives you lemons – slice, squeeze into a dry martini and drink!

With a hilariously irreverent take on life’s ups and downs, Libations of Life makes the perfect companion for the bittersweet dramas and disasters of the dating world. Bartender extraordinaire Dee Brun doles out a charismatic blend of cheeky and insightful relationship advice while guiding you on how to whip up the perfect drink for any situation:

Worried about your judgment? Make a don’t let me go home with him DAIQUIRI
Had to dump your man? This calls for a he had his SHOT
Next up? A plenty of fish in the sea SLING
Trying to cut back on calories? Try a control top COSMOPOLITAN

With special expert tips on what to do in the event of emergencies like encountering man boobs, mullets, or kankles, this book will leave you shaking, mixing and stirring like a pro.

For your chance to win a copy of Dee Brun’s Libations of Life, email me with the correct answer to this question:

In the video above, Dee lists three cocktails that can be found in the book. Name one of them.

Deadline for submissions is Friday October 19th, 2007.

I overheard a conversation between a man and a woman on the SkyTrain yesterday. The topic: The war in Iraq and how it related to the war on terrorism. With an arrogance befitting a couple of college jocks rather than the middle-aged couple they were, they agreed that “those Arabs should be beaten down before they kill us all.” I felt my eyebrow raise reflexively as that is a sentiment not often heard here in Canada. Coincidentally, I was reading a book on the subject and I found myself wondering if I should stand up and ask them to check their facts before proclaiming their ignorance to the world. When the woman stepped to the side though, I caught a glimpse of the words “Support Our Troops” proudly spread across the man’s shirt and everything fell into place: They were Americans.

Those are fightin’ words for sure. Questioning American superiority and foreign policy is tantamount to spitting someone in the face, at least as far as they are concerned. But serious questions have to be raised about what the average US citizen really knows about the war in Iraq, the war on terror, or even the Middle East in general. The mortifying YouTube video of Miss Teen South Carolina bumbling about a question on maps proves my point. The American public understanding of the current war situation can be summed up in one word: Misinformed.

I could go on and on about the how’s and why’s of the war and explain in intricate detail how the war in Iraq has nothing to do with terrorism and everything to do with oil, how the never-ending conflict in the Middle East is perpetuated by the US’s involvement, and how neither Iran nor China or Afghanistan is as much a threat to the country as India, Pakistan or even the US itself. But coming from me, it would be pointless. So rather than reiterate what has already been said better by others, I’m going to make a humble suggestion not solely to our friends across the border, but to everyone out there:

If you feel you know what is going on in the Middle East, if you think Iraq has anything to do with 9/11, if you think the war on terror is important, if you support George W. Bush and his doctrine, if you have children, if you are concerned about the future, or if you just want to beef up on your conversational knowledge, go pick up “The Mess They Made: The Middle East After Iraq” by Gwynne Dyer. Having read countless books and articles on the topic, I found this to be the most comprehensive and easily digestible breakdown of the Iraq war in particular and the Middle East conflict in general. I dare say it should be mandatory reading in schools and is surprisingly engaging for a book of this subject. It is important to note that you don’t need to know anything about the conflict before reading this book. It explains in crystal detail how the war in Iraq was planned years before 9/11 and how the current White House exploited the nationalism and rage created by that attack to further goals that had nothing to do with political stability and everything to do with greed.

The debate over the war in Iraq and the war on terror is starting to look a lot like the debate over global warming: Lots of people are still regurgitating fabricated facts as they desperately cling to their skewed view of reality while the rest of the world shake their heads in disbelief. To think that a nation that claims to be the leader of the world is so uninformed about its own foreign policy and its people so inept that they don’t overturn their President even after realizing he has been lying to them from the start is downright depressing. And as with most other political issues, the only solution is a powerful infusion of the truth.

So go out, pick up The Mess They Made: The Middle East After Iraq and start on your path to understanding. You might not like what you learn, but that doesn’t make it any less true.

DABBLER GIVEAWAY DETAILS AT THE END OF THIS ARTICLE!

“Cooking, like sex and dancing, is a pleasure best shared. This is a book about what two people can do with their own four hands, and not a lot of time.” James Barber

Have you ever banned others from the kitchen and have slaved over a stove, following every single ingredient measurement to the milligram and millilitre, only to find yourself with a disappointing meal and a loss of appetite? I have! I’ve thrown away many a dish in frustration and have pretty much given up on cookbooks. This one’s a little different though.

If you know The Urban Peasant, you also know that he doesn’t like to fuss about in the kitchen. He cooks by the pinches and dashes and likes to get his hands into the mix. Just hearing him talk about food can make you salivate and you can rest assured that with a cookbook by him, you won’t need to make a trip to the only ultra trendy market that carries some unpronounceable herb or spice. Cumin is just about as exotic as you’re gonna get!

For many people out there (I’m pointing at my hubby), vegetables don’t really make it onto the dinner menu, so in our featured dish, James Barber offers a quick and easy way to dress up a plate of green beans. I like my sauce a little on the chunkier side so I requested it this way, but if you want a more liquid consistency to your sauce, simply add more olive oil to the mixture. That’s the beauty of real cooking. You add what you want, in the amount that you want, and don’t have to conform to a set of rules and measurements. You’ll find that cooking becomes less of a chore and you might actually want someone else in the kitchen with you!

The new revised edition of Cooking for Two is filled with over 140 recipes from simple appetizers like Garlic Mushrooms to scrumptious desserts like Caramel Apples on Puff Pastry. Throughout the book, you’ll also find useful tips such as how to avoid overcooking fish (fish needs to be cooked between 8 and 9 minutes per inch of thickness, measured at the thickest part). And in true James Barber fashion, there are also humorous anecdotes, such as how monogamy was born of the common chicken’s egg!

With 14 chapters of recipes, the famous celebrity chef proves that there are no limitations when cooking for two. The book isn’t as stylized as some cookbooks out there but then again, it contains recipes that you can actually make successfully the very first time. I think that’s a fair trade-off!

For the recipe of our featured dish, and to learn how you can win a copy of James Barber’s Cooking for Two, please read on!

Read the rest of this entry »

DABBLER GIVEAWAY DETAILS AT THE END OF THIS ARTICLE!

Set it and forget it! That’s why you want to start plank grilling. With BBQ season well under way, here’s a unique twist to your favourite summer pastime.

In The Art of Plank Grilling: Licked by Fire, Kissed by Smoke, Ted Reader, Canada’s own barbecue kingpin (GQ magazine), helps home grillers master the art of barbecuing with planks. Plank grilling infuses food with unique flavour and allows food to cook slowly in its natural juices. Traditionally used for salmon and other fish by the Native Haida People of the Pacific Northwest Coast, plank grilling is now becoming a popular method for grilling a variety of foods. As Ted says, “You can cook anything on the grill.”

Things to keep in mind when plank grilling:

* Keep the temperature low and let the food cook a little bit longer
* Plank thickness is dependent on what you’re grilling
* Always buy untreated wood
* Always soak your plank for a minimum of one hour
* Patience is very important, as is clean equipment
* Never leave the grill once you begin to cook
* Always have a spray bottle beside the grill for safety in case of a flareup

Plank grilling can also be done in your oven: Soak your plank as usual, and set your oven to 350 degrees. Place the plank in a deep baking or cookie sheet and fill the reservoir with an inch or two of water (just enough that the plank begins to float). Put the food on the plank and bake it at a consistent 350 degrees. You’ll want to make sure that the pan always has some water in it so that you don’t ignite it and set your stove on fire! You will get the smell of the type of wood you’re using throughout your house so if that’s a concern, be sure to open all the windows.

Other things you’ll learn from the book: What equipment to use, the evolution/revolution of planking, the varieties of planks, what a “Holy Plank” is, plank with legs, plank boxes, planking on gas vs. charcoal, cautionary tips, planning tips, and tons of recipes, from soups, to ribs, to cakes!

If plank grilling is new to you, Ted suggests you try out his signature Salmon recipe. Read on for details:

Read the rest of this entry »

DABBLER GIVEAWAY DETAILS AT THE END OF THIS ARTICLE!

A title like that is bound to attract a lot of interest. In our ever faster-paced world, quick solutions are more and more in demand. Pair that with the expertise of Carmindy, the makeup artist for TLC‘s What Not to Wear and you won’t be able to resist picking this book up. I don’t wear makeup and I still found the book intriguing. I’m sure a familiar and very likable talent has a lot to do with it, but I think there’s an allure to makeup that draws in all women, whether they like to apply it themselves or not. The aesthetics are pretty difficult to resist and if you like beautiful things, the images in this book are a definite hook.

It’s an extremely easy read. It’s so uncomplicated and full of vibrant colours that it could easily be a coffee table book. You would be able to pick up a quick tip just by opening to a random page. I just gave it a go and got page 74, which is a section of the book that has advise for Asian women (now THAT is an insane coincidence!). In addition to the topics within each chapter, “Quick Tip” and “Fast Fix” boxes are interspersed throughout the book. In this particular page, the Fast Fix reads:

“Asian eyelashes tend to point downward (that’s me!), but if you curl them, you’ll create an eye-opening effect. For best results, don’t use a conventional lash curler that crimps your entire upper lash line at once. Instead use a small, half-inch (or so) curler. It better allows you to follow your natural lash-line curve for beautiful results. Afterward, apply waterproof mascara, which will hold your curl longer than regular mascara.”

I found these random tidbits of information quite enjoyable. They’re fun and provide bonus information that you didn’t even know you needed. Here’s another taste from the “Skin Essentials” chapter:

Read the rest of this entry »

Psst! Have I got a secret for you! Suede fabrics do not need to be a cleaning nightmare. Whether you are faced with water, grease or dirt stains, begin by sprinkling the stained area with baking soda. Dampen a stiff brush and swipe the spot back and forth until the marks are gone, then leave to dry.

This tip is courtesy of Reena Nerbas, the Home Economist with a lab coat. Check in every Monday as she shares more of her tried and tested household solutions and for more secrets, pick up one of her two national bestsellers at www.centaxbooks.com.

All solutions are to be used at the risk of the user. Test on a small inconspicuous area first!

Read the rest of this entry »