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Archive for the ‘side dishes’ Category

This weekend, the food column I’ve written for the Kelowna Daily Courier and Kamloops This Week, is expanding to the Calgary Beacon! The Beacon is an exciting, on-line only, publication of news, sports, events and lifestyles. I couldn’t be more pleased to be joining them.

Turkey Left Over

by Darcie Hossack

Last Thanksgiving, I was introduced to Turkey.  Turkey, who by grand luck, had managed to get a stay of his roasting date, and already lived to see a few anniversaries of his hatching.

Perhaps it was the way he came into the world – hatched from his egg by a pet chicken – that earned him a seat, rather than a platter, at Thanksgiving. Or maybe it’s just that the chef he lives with has a soft spot for domesticated fowl, even though plenty have been sauced and served at his restaurant over the years… Read More Here.

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This recipe is reserved for beet season at the Farmer’s Market, when they’re fresh and perfect.

approx. 2 1/2 lbs mixed, medium (golf ball-sized) beets
(use all purple, or all pale varieties to prevent colour transfer)
2 shallots, peeled, quartered
5 tbs extra-virgin olive oil
8 sprigs thyme
1 stalk oregano, leaves only
2 tbs rice wine vinegar
kosher salt/fresh ground pepper
Scrub beets and trim off tops. Divide onto two large sheets of aluminum foil and drizzle each with a tbs of olive oil. Add shallots, three whole sprigs thyme each, and season moderately with salt and pepper. Wrap into packets and place on the top rack of a heated outdoor grill (or roast in oven) until tender to the tip of a knife; an hour or more.
When done, cool beets and gently rub skins off using paper towels. Discard thyme. Quarter beets and slice shallots and place in a medium bowl. Add the chopped leaves from the oregano and toss with remaining olive oil and rice wine vinegar. Season to taste.

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