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Walter Craft Caesar Mix

By Posted on 0 Comments4min read717 views

When my uncle returned from a recent trip to Mexico, his only complaint was “there were no Caesars.” He also complained about the lack of a blow dryer in his room, but that is neither here nor there. The Caesar thing should not have come as a surprise for a few reasons:

1) Caesars are the beloved drink of many Canadians, but this enthusiasm stops at the US border. The Caesar stubbornly remains a Canadian phenomenon.

2) As a result of the first point, if you go looking for a Caesar south of the border, you’ll end up with a Bloody Mary, which is less than ideal.

3) My uncle has been to Mexico a dozen times and knew all of this.

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Tomato and Basil Bruschetta with Balsamic Reduction

By Posted on 0 Comments2min read400 views

An old Italian proverb says: “Day-old bread, month-old oil, and year-old wine”. Although the speaker and context of the proverb are unknown, I am fairly certain they were eating bruschetta at the time. Bruschetta is a rustic dish, exuding the perfect balance of acidity, salinity, and herbaceousness.

From the verb “bruscare” (or “to toast”), bruschetta dates back to the Etruscan age, when farmers occupying the land between Rome and Tuscany began brushing bread with olive oil and garlic then baking it in the oven. The dish has since evolved with the addition of toppings such as meats, vegetables and all kinds of cheeses. Despite the endless variations, the basic concept of a bruschetta remains the same – simple, fresh, and flavorful ingredients.

The bruschetta recipe below was given to me by my friend Alyssa of Alyssa Cooks Catering. It is quick and easy, and when paired with a glass of wine, is the perfect way to start any evening.

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Scrambled Eggs by Gordon Ramsay

There are probably 100 reasons to love or hate Gordon Ramsay. He’s relentless, foul-mouthed, demands perfection and is not afraid to unleash his vicious temper on anyone around him.  He is also a philanthropist, an incredible businessman, a huge proponent of responsible farming and animal husbandry (if you’ve never watched his documentary “Shark Bait”, you should). Most notably, he’s a seven-starred Michelin chef.

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Alyssa Cooks Catering: How to Make Pasta

By Posted on 2 Comments4min read475 views

Who invented pasta? As a kid, you learned it was the Italians. As a slightly older kid, you found out that it only became an “Italian thing” when Marco Polo returned from the Far East with these unusual things called “noodles”, so it was probably the Chinese that invented pasta. Maybe it was the Arab invaders who brought a pasta predecessor to The Boot during the 8th century, or the Greeks who settled in Naples before Polo was even alive. Whether Italians invented pasta or not isn’t really my point. The point is, once the nonnas got their hands on pasta, it was game over.

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How to Master a Cheese & Charcuterie Board

By Posted on 0 Comments3min read643 views

Cheese. It’s so simple, but sort of the best thing ever.  Especially when paired with a glass of wine and a cured meat or two. Cheese and charcuterie boards make a great centerpiece for any get together and they’re relatively easy to pull together: All you have to do is cut some cheddar into cubes, unwrap a round of brie then toss it on a cutting board and scatter Triscuits around everything. Right? Wrong. Don’t do that. From the knives to the actual board, there is a lot of way to screw up a cheese and charcuterie board. Luckily, my cousin, Anna, is the master of cheese and charcuterie boards. So we sat down with her to learn some tricks and tips.

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Perfect Stir-Fry

By Posted on 0 Comments2min read503 views

On any given weeknight, my go-to meal is a stir-fry.  There was a point when we were always buying dry mixes to make our stir-fry, you know those little packets that you find down the international aisle that you add just add soy sauce and water to?  That is until we forgot to pick a packet up one night and I was forced to be resourceful.  Let me tell you, we were not disappointed with outcome.  In fact, we have never gone back to those little packets.

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