Tag Archives: Blueberry

Review: Fresh Food Fast

1 Jun

freshfoodfastCooking Light’s Fresh Food Fast: 5 ingredient, 15 minute recipes

Edited by Mary Kay Culpepper

Review by Chris Garbutt

My wife and I have a new game  – I pick a cookbook, and I have to cook any recipe she chooses from it. When I gave her Fresh Food Fast, she had her work cut out for her. There are more than 250 recipes, which all look easy and delicious.

So, would it be the Turkey Burgers with Cranberry-Peach Chutney? Or the Scallops in Buttery Wine Sauce? Pork Medallions with Spicy Pomegranate-Blueberry Reduction?

Wait a minute. I didn’t notice that one before. That last recipe has both of our favourite fruits (pomegranates – hers, blueberries – mine). Well, some other time.

My wife settled on the Halibut with Quick Lemon Pesto, served with Grilled Zucchini and Red Bell Pepper with Corn. Our fish place didn’t have halibut, though, so we went with black cod. And we had run out of propane so our grill pan had to replace the barbecue. This was a quick and tasty meal, served on a weeknight, with little cleanup. My kind of meal.

I will say that very few of these recipes have the titular five ingredients (most have eight or nine). And some of the “ingredients” feel a little like cheating – calling for Parmesan and roasted garlic dressing “such as Newman’s own” doesn’t seem fair. I mean who just happens to have that exact kind of dressing in their fridge?

On top of that, I suggest that you never believe a cookbook that offers you 15-minute recipes, unless the instructions end with “remove from microwave.”

Still, our meal, while not ready in 15, was still on the table in less than a half-hour, and I can’t argue with the taste. Fresh food fast, indeed. This one is destined to be a regular on the kitchen shelf.

Bastille Day Colours

14 Jul

Chocolate & Zucchini offers a culinary way to celebrate Bastille Day (today) with the appropriate colours: bleu, blanc, rouge.


Friday 5 – Five delicious Newfoundland dishes

11 Jul

By Chris Garbutt

I recently returned from a trip to Newfoundland for a conference. I’ve loved Newfoundland since I first visited in 2004, and have been there several times since. This time, I wish I’d stayed longer. I was so busy at the conference, it almost feels as if I wasn’t there at all.

Still, I had a chance to taste a little of the local cuisine. One night we were provided a feast of traditional Newfoundland foods. How traditional it was I cannot attest, but I can certainly confirm its yumminess.

1. Fish & Brewis – A dish made with salt cod and hard tack – an unleavened bread made with a special winter wheat.

2. Moose Stew – I have to say, while delicious, it tasted a lot like beef stew to me. Perhaps a slight bit gamier but not much.

3. Partridgeberry/Blueberry Jam from Auntie Crae’s – Some go shopping for clothes when they travel. I go shopping for food. And in St. John’s, my first stop is Auntie Crae’s Specialty Foods. Partridgeberry brings the tart and blueberry brings the sweet for this perfect jam. Others go for the more exotic tasting bakeapple, aka the cloudberry, but the taste is a bit too earthy for me.

4. Blueberry Buckle with caramel sauce – Basically a cake with whole blueberries in it, I couldn’t believe how much better it was with a caramel sauce on it.

5. Toutons with blueberry sauce – Toutons are classic Newfoundland, a dense, flat fried bread. But I’d only ever had them as a toast replacement with a breakfast of bacon and eggs. What a revelation that they could be dessert! More on toutons:

Great Newfoundland food blog here.