Sunday, December 19, 2010

Sausage Party

Palacios Chorizo is one of the only authentic varieties of this dry Spanish sausage that has no nitrates/nitrites or preservatives - and it's available right here at The Cookbook Co.

Imported from Spain, both the mild & hot chorizos are delicious flavours that should be included with your charcuterie plates, paellas, raceltte platters or just mixed in with your scrambled eggs for breakfast any day of the week! Yum.

Thursday, December 16, 2010

What if the Moon were made of Cheese?

DuVillage 1860 has an impressive fleet of cheeses - one such variety has graced our cheese cooler as of late, and it is a hit!

Cendré de Lune is pure velvet love - a triple cream brie, not unlike St. André, but slightly more luscious (if you can believe that) and with a peppery flavour in it's make-up. Covered in vegetable ash, this delightful, soft surface-ripened cheese is waiting for you to make the first move...

Tuesday, December 14, 2010

Nuttier Than A Fruitcake...

...and fluffier too!

Dillon's Gourmet has been around making candy since 1918, so they know a thing or two about confections. Their latest treats include the handmade rolls - soft, delicious nougat, draped in caramel and finished in a layer of your choice of cashews, pecans or peanuts. Delicious has a name - and it's Dillon's.

Have a stocking that needs some extra padding? Nougat will do the trick - so pop by The Cookbook Co. and see what tickles your tastebuds!

Wednesday, December 8, 2010

Blocks Blocks Blocks

The Cookbook. Co. has the perfect gift for every food lover in your life!

Epicurean Cutting Boards are the preferred surface for chefs and home cooks alike, and they have released the brand new BIG BLOCK series of boards just in time for the holidays. A full inch thick - and equipped with very practical rubber feet on the bottom - these boards can be left on the counter, thus showing off your impeccable taste in kitchen accessories.

Choose from 3 different sizes and 3 different colours - Natural, Nutmeg, Slate.

Now all you need are Knife Skills...

Thursday, December 2, 2010

'Tis the New Season!

Too many cooks in the kitchen? No such least not when it comes to The Cookbook Co. Cooking School!

The schedule for next season is now available online at and in the store.

From quinoa to curries, from Italian to Thai, Couples Evenings to a Girls Night Out. You can find classes that are gluten-free, meat-free, but never free of flavour or fun!

Take your pick - or choose a class for someone special as a gift this holiday season.

Call The Cookbook Co. Cooks at 403-265-6066 to register today!

Monday, November 15, 2010


Pierre Lamielle & Kevin Kent know which side their bread is buttered on!

Join these two butterball rogues as they guide you through a delightful evening devoted to their creamy, fair-skinned mistress in Better with Butter on Wednesday, November 24th.

Not only will they demonstrate how to make butter, they'll also serve up a delicious menu...

To start, Biscuits with Cultured Butter and Radish Compound Butter on bread. The salad course features Butter Lettuce with Brown Butter Balsamic Dressing. Next up Butter Poached Prawns & Gremolata, then stick around for a HOLLANDAISE SHOWDOWN between Pierre & Kevin- who will win? Taste the Spinach, Fresh White Fish and Green Beans with the duelling sauces and decide for yourselves. And for dessert ...Blueberry Bread and Butter Pudding with Sweet Beurre Blanc (muscad de beaune de Venice), and Biscuits with Gravy!

Call The Cookbook Co. Cooks at 403-265-6066 to register for this delicious class. Butter.

Monday, October 25, 2010

Bacon Bits

On Wednesday, November 3 Julie Van Rosendaal will take you through every way you wanted to cook bacon, but were afraid to try in Everything, Everything Tastes Better With Bacon!

If you love bacon or wonder why people love bacon so much, then this is the event for you. The menu for this demonstration class includes Bacon-Wrapped Dates stuffed with Parmesan, Candied Bacon, Bacon Mac & Cheese, Bacon Caramel Corn, Bacon Ice Cream and Bacon Pecan Brittle.

Call The Cookbook Co. Cooks at 403-265-6066 to register and say "Hello, Salty Goodness!"

Tuesday, October 19, 2010

Simply More...Vegetarian!

On Sunday, October 24th, guest instructor and cookbook author Tahera Rawji will be your guide through a vegetarian class with delicious, karma-inspired recipes that include Vegetable Samosas, Daal Curry, Paneer Butter Masala, Red Coconut Chutney and Vegetable Biryani.

As a special treat for signing up for this class only, each particpant will receive an authentic Indian rolling pin - specifically designed for making chapatis.

Visit for more details about this class, as well as all of Tahera's classes this weekend, or call The Cookbook Co. at 403-265-6066 to register.

Wednesday, October 13, 2010

Back to Basics

Chef and Calgary ex-pat dee Hobsbawn-Smith returns to The Cookbook Co. for a week of classes designed to either get you started or refine your existing skills in basic cooking techniques.

Classes include Sauté & Stir Fry, Ready, Set, Grill! and we've just added a new combination class of Poaching, Steaming and Roasting on Sunday, October 17th from 11 am to 3 pm. Eggs, fish, vegetables, meats, poultry, nuts and spices are on the agenda in this intensive class that will have you whistling while you papilotte!

Visit for more information or call The Cookbook Co. at 403-265-6066 to register for one of dee's classes which run Saturday, October 16th to Wednesday, October 20th.

Friday, October 8, 2010

Ooh La La!

It's true what they say - there's no place like home. Particularly when that home is La Belle France!

Let Dominique Moussu, chef/owner of L'Épicerie and Richard Harvey, sommelier/owner Metrovino Fine Wines be your guides through an evening of exquisite French food and wine on Wednesday, October 13th from 6:30 - 9 pm.

Sit down, relax and watch as Moussu takes you through the steps of preparing Gratine l'oignon, Boeuf Bourguignon and Tarte Tatin. Sip perfectly paired wines while Richard & Dominique discuss putting a menu like this together for your guests at home.

Call The Cookbook Co. at 403-265-6066 to register.

Tuesday, October 5, 2010

Dans la Bouchon!

Passionate about bistro cooking? What about eating bistro cooking?

On October 12th join The Cookbook Co. Catering Chef Matthew Altizer and Catering Director Jenni Neidhart - appropriately in our downstairs "bistro" kitchen - for the Tuesday Night Book Club featuring recipes from Thomas Keller's Bouchon.

On the menu - Tapas Olives, Brandade Fritters with Tomato Confit, Mâche Salad with Beets and Chèvre, Duck Confit with Brussels Sprouts and Vanilla Pots de Crème. On the agenda - a chit chat about the book, working with specific ingredients and the cuisine of Thomas Keller.

Register online or by calling the store at 403-265-6066 - as a bonus, you may even bump into Bob Blumer...

Friday, July 2, 2010

The Best of Bread

The Italian Country Bakery now delivers their fresh, hand made loaves of Pane Rustico and Pane Casareccio to the store every Friday and Saturday morning - the perfect accompaniment to weekend dinners or picnics in the park!

Pair it up with any number of accoutrements available at The Cookbook Co. - delicious cheese, fine olive oil & balsamic, or simply enjoy it on its own. Yum.

Monday, June 28, 2010


Salads can be one of the most challenging things to keep up to date in your kitchen repertoire. Sometimes its just too easy to fall back on the old standby, and truly inspiring salad books are like finding that loley crouton at the bottom of your chicken caesar salad. Filled with bold combinations and inspiring recipes for summer, chef Andrew Swallow has come to the rescue with "Mixt Salads". My new favourite is simply titled "Sol" and its made with raw summer squash, cherry tomatoes, basil, mint, and is finished with ricotta salata. The Spring pea and morel (We have fresh morels from Charlotte Island, in case you were wondering)is absolutely delicious -- all I have to say is yum! And it's not just for summer, the handy seasonal salad guide will take you through Summer, Autumn, Winter, Spring, all the way back to Summer. "Mixt" is available at the store for $35.00

Friday, June 18, 2010

Summer Reading...and Cooking

Summer - the ultimate fairweather friend. After so many grey days in a row, I opted to invite the voluptuous season into my kitchen via Recipes From An Italian Summer.

With pizza on the brain, and it actually being a cool enough temperature to keep the oven on high for a good long while, I turned to the section on Light Lunches and Suppers and took my pick. Many purists will advise that the best way to tell if a Pizza place is worth the dough is to order the Margarita - a plain cheese pie. So, that's what I made - Pizza al Formaggio on page 153.

The result was fantastic. This particular pizza dough recipe is just what it should be - tasty, simple and supportive of any combination of toppings. Mozzarella and gorgonzola - with a few olives for good measure - were a wonderful marriage of flavours. Enjoyed with a simple green salad and bottle of wine, and the kitchen table just got a lot more sunny.

Recipes also includes a list of Italian Food Festivals, a Seasonal Food Calendar and over 400 pages of recipes arranged in sections like "Picnics", "Barbecues", and "Summer Entertaining", this collection could be all you need to make summer arrive a little earlier...or stay a little longer.

Saturday, June 5, 2010


As Promised, Iman taught us how to make manti. We had to get started very early in the morning, as manti is a very time consuming process. We first made a rather stiff dough with flour, egg and water. It was then kneaded until it was very smooth and elastic. Turkish flour makes the best manti because it has less gluten than Canadian flour so we didn't need to let the dough rest before we rolled it out so thin that you could see through it. Iman made it look incredibly easy but rolling the dough is requires a great deal of skill. To make the individual ravioli Iman rolled the dough onto itself like an accordion, sliced it into 1/2 inch slices, rolled those slices onto themselves and cut them into squares. The meat filling is made from a mixture of ground beef and lamb, chili flakes, very finely chopped parsley and salt. Filling manti is as much of a social event as it is food prep, whoever just so happens to be at the restaurant gathers around the table stuffing these tiny morsels, gossiping and drinking tea. Each piece has to be stuffed with a tiny bit of filling, folded in half, and then the sides are pinched up. Five of us made a single recipe and it took us about 2 hours to fill them, but typically seven batches are made at a time. The Manti is then cooked in salted water and served with a garlicky yoghurt sauce and warm paprika oil on top. We knew our work had paid off when we came back to the restaurant later that night and saw groups of other guests enjoying our manti, it was absolutely delicious!

Another one of my new favourite dishes is much more simple and just as delicious as Manti. Heat a small frying pan with olive oil until it's almost smoking. Meanwhile wash and dry 2 large hands full of parsley, season with salt and toss into the hot olive oil. Cook until the parsley is just starting to brown around the edges, then crack an egg on top of the parsley mixture. Season the egg with salt, sumac and turkish chili flakes (hot smoked paprika would make a delicious substitute) and either cook the egg sunny side up, or gently flip it over to finish cooking. Serve with lots of toasted flatbread to sop up the gooey egg yolk.

Today was our last day in Turunc so we feasted on gozleme at Iman's, stocked up on the most amazing local honey and fresh almonds for the plane ride. We went on a short sailing trip to a few greek islands, the air was thick with the smell of fresh oregano and freshly caught fish, the islands were picture perfect, the people were friendly, it was amazing. We're now back in Istanbul, completely opposite from village life but the City has an amazing vibe. The streets are filled with silk rugs, Turkish delight, fresh spices and copious amounts of wonderful restaurants, I don't know how I'll be able to fit it all in, but as they say, Inshala -- god willing, I'll be able to eat a little bit of everything.

Friday, May 28, 2010

Turkish Breakfast

It's my first day in Turkey, I've only eaten breakfast and it was so delicious that I just couldn't help but share. We're staying with a friend who has a house on top of a mountain just outside of Marmaris, a very small village -- only 200 people. A friend of a Damla named Iman owns the most charming little restaurant, very modest but she sure knows what she's doing. The people here are so wonderful -- very hospitable, everybody knows each other, it's a completely different lifestyle than I'm accustomed to, but I'm loving it.

Gozleme is a traditional breakfast food in turkey, it's made by rolling out a soft dough until it's paper thin, then it gets a layer of wild mountain herbs and is finished with another layer of dough. It's cooked in the wood burning oven, girls start practicing gozleme at the age of six, and it takes them at least 7 years to perfect it. Delicious.

We also had the most incredible yogurt cheese, made by churning yogurt until it separates, the curds are slightly dried and seasoned with wild thyme, and the butter...don't even get me started, it's cultured, sweet, salty, impossible not to eat an entire plate with flatbread and honey. The olives are from Iman's garden, she cures them herself. Everything is so fresh, so simple, and ever so delicious. Iman, the restaurant owner, has invited us to learn how to make manti tomorrow morning -- they're impossibly tiny ravioli stuffed with lamb, served with yogurt, dried mint and paprika oil on top. Can't wait.


Wednesday, May 26, 2010

The Perfect Brunch

I used to be one of those people that just didn't "do" brunch, or anything that requires waking up before noon on a Sunday for that matter, but this past Mother's day my mom asked me to make brunch for her and seeing as it was her special day, I was left with no choice. One of my favourite things to eat whenever I'm up early enough is a spanish tortilla. A traditional Spanish tortilla is more of an omelette than what us North Americans know as a tortilla, it's a bit more dense and usually contains cubes of potato that has been slowly cooked in olive oil. If you've got potatoes, lots of olive oil and a few eggs, you can make a delicious spanish tortilla. I served my tortilla with some thinly sliced chorizo sauteed with roasted red peppers and a baby mache salad dressed ever so lightly with a little big of walnut or argan oil and some Maldon salt.

Peel and dice 4 medium yellow fleshed potatoes, preheat 1 cup of olive oil in an 8 inch cast-iron or non-stick saute pan. Add the potatoes to the warm olive oil, season with salt and cook slowly until the potatoes are just tender. You don't want to brown the potatoes, just poach them lightly in the olive oil. When the potatoes are cooked, pour off any extra olive oil and discard. Whisk together 6 eggs with lots of salt and pepper and a tablespoon of water. Pour the egg mixture over the potatoes and shake the pan so that they don't stick. Cook the egg until you can just see a shallow pool of uncooked egg in the middle of the pan. If necessary, scrape down the sides of the pan so that the tortilla doesnt stick. Slide the tortilla out onto a plate, invert the pan on top and flip the tortilla back into the pan, cooked side up. Cook on medium low for another 10 minutes or until the egg has cooked all the way through. Flip the Tortilla back onto a plate, slice into wedges and serve either hot or at room temperature.

One thing I refuse to do is cook dessert on a Sunday morning, so rather than buying pastries I just peeled and sliced some oranges and finished them with honey, orange blossom water and chopped pistachios, simple and oh so delicious.

Tuesday, May 25, 2010

Fresh Chickpeas

Chickpeas are one of those ingredients, they're what I reach for when my pantry is looking a little bare, you can put them in almost anything and because of their mild flavour, they just seem to know how to get along with all kinds of flavours. Fresh chickpeas on the other hand, are the star of the show. As with most peas, they require a small amount of work, plucking them from their little shells, but in my opinion, their sweet, almost nutty flavour is well worth the effort! Try them steamed in their shells finished with chili and lime just like mexican edamame, sauteed with onions and garlic, they're even delicious raw, tossed into a grain based salad. We've just received our first shipment of fresh chickpeas, they're available in the store, so come and get 'em!

Wednesday, May 19, 2010

Stick it to the Man!

Looking for something to do - and chew - this May long weekend? Enjoy a class with owner of Manna Catering, and Cookbook Co. regular, Chris Halpin, as he takes you through the world of Potstickin' Dumplings!

An incredibly versatile form of cuisine, these little treasures satisfy from soup to dessert with style and flavour!

Here's what's on the menu this Sunday -

cilantro pork potstickers with roasted garlic marmalade
chipotle scallop steamed dumplings with thai sweet chili dip
vegetable potstickers with chestnut hoisin
shrimp & shitake dumplings in lemongrass broth
sour cherry & dark chocolate rangoon with silky kirsch tofu dip

Call The Cookbook Co. Cooks at 403-265-6066 to register for this class which takes place Sunday, May 23 from 11 am – 1:30 pm, and become a member of our Little Dumpling Gang!

Tuesday, May 18, 2010

I Love Macarons!

Macarons are little almond meringues filled with buttercream, jam, or any number of fillings, they were invented hundreds of years ago but fell out of vogue until just recently. These crispy, gooey, creamy, delicious little desserts have become very popular the past few years, and they're known for being extremely difficult to make. Macarons are made from 3 basic ingredients: powdered sugar, egg whites and ground almonds, although the ingredients are quite simple, the methodology isn't for the faint of heart. I'll admit, I've unsuccessfully attempted macarons a few times before, but I'm not blaming myself for my failure, its the dodgy recipes I've been using. At only 80 pages, I heart Macarons is clear, to the point, and almost make macaron-ing a simple task.

The only piece of advice I can give, if at first you don't succeed, try try again. Also, the third time's a charm, at least for me. My last batch of macarons were a little flat and slightly gnarly, but had nice smooth tops and a little food or "pied", soft in the centre and crispy on the outside. Yum!

The book is available at the shop for $17.95, and now that i've had some success, I see lots more macarons the near future.

Sunday, May 2, 2010


Knifewear in Inglewood specializes in High Performance Japanese Knives. Owner and Knife Nerd, Kevin Kent, is launching Masakage Knives this Tuesday, May 4th at 6 pm. Designed by Kevin (Calgary) & Shibata san (Japan) and handmade in Japan by four incredible blacksmiths, you can check out all 7 lines of these unique culinary blades exclusively at the shop - 1316 9 Avenue SE.

Combining performance, sex appeal and sharpness, these are the "Blue Steel" of the kitchen knife world!

The launch party features beer from Wild Rose Brewery and food from Sugo.

Visit for more information.

Thursday, April 22, 2010

Fare's Fair!

On Wednesday, April 28, treat your taste buds to the splendor of Nicole Kammerer's "Cocktail Fare" - a demonstration class here at The Cookbook Co.

Chef & Proprietor of Nicole Gourmet, Nicole's talent and wit will delight and engage as she teaches you how to prepare the following menu items, guaranteed to make you the "Life of the Party" - Crispy Mushroom & Goat's Cheese Ravioli, Asian Ahi Tuna Tartar, Chicken Spedini, Thai Shrimp Gyoza, and Zabaglione & Berries. Not even InStyle could emulate these pitch perfect pairings for your next soirée, shindig or shaker.

Call the store at 403-265-6066 to register - and then float away to Happyland on some fashionable food & bubbly next Wednesday!

Wednesday, April 7, 2010

April Newsletter

Take a peak at our April newsletter, or check out the full version on our website(

May April showers bring delicious goodies!

Monday, April 5, 2010

7 More Sleeps 'til Pork Stars

Subscribing to that old adage that bacon can make anything better, Chefs Kevin Kent & Pierre Lamielle will host the next installment of Pork Stars on Monday, April 12th at 6:30 pm. Last season's menu included Bacon Caramel Corn, Serrano with Olives, Almonds & Sherry, Lomo con Leche and a Bacon Caramel Sundae.

Inspired by a new season and a new menu, our dynamic duo will prepare, present and partake in some delicious variations of their salty, smoky muse - much to the delight of those who join them!
Call The Cookbook Co. Cooks at 403-265-6066 to register.

If you think you love bacon more than anyone you know, think again...

Thursday, April 1, 2010

Foie Gras Profiteroles

Foie gras is almost always complimented by something sweet - Sugar somehow cuts and enhances the richness of the foie at the same time, but what about complimenting something sweet with something foie? The profiteroles and the ice cream can both be made up to a week in advance and kept in the freezer, just make sure to pop the profiteroles in a hot oven for a few minutes to crisp them back up before stuffing with the ice cream. This dish is sure to impress even the most avid foodie types, but if you're not feeling up to making choux paste, I'm sure the ice cream would be just as delicious scooped over warm apple pie. Oh, and did I mention, these are Anthony Bourdain tested and approved?

Foie Gras Profiteroles with caramel and fleur de sel

For the Ice Cream:
2 c. whole milk
1/2 vanilla bean
3 egg yolks
1/4 c. maple syrup
1 c. heavy cream
1/2 c. foie gras

For the profiteroles:
125ml water
40g butter
pinch of salt
pinch of sugar
60g flour
1-2 eggs

For the Caramel sauce
1c. white sugar
1/2c. heavy cream
1/4c. butter
1 t. kosher salt

For the Ice cream - In a medium saucepan, bring the milk and the vanilla bean to a boil. Meanwhile, mix the egg yolks and maple syrup in a mixing bowl. Discard the vanilla bean and slowly pour the hot milk over the egg yolks, being careful not to curdle the egg. Pour the mixture back into the saucepan, and heat over low, stirring constantly, until the mixture forms a light custard. Refrigerate the mixture, or cool it over an ice bath. Pour into the ice cream machine and chill until frozen. This can be made ahead and kept in the freezer.

Preheat oven to 450F. Place the water, butter, sugar and salt in a medium saucepan and bring to a boil over medium heat. When the water boils, stir in the flour and mix until it forms a sticky dough. Add 1 egg and stir in vigorously. When scooped out of the bowl, the dough should stick to the spoon for 10 seconds. If needed, add the second egg. Place the mixture in a piping bag and pipe into small domes. dip your finger in a bit of cold water and press down to flatten the points of the profiteroles. Sprinkle a few flecks of fleur de sel over the profiteroles and bake for 10-12 minutes or until golden brown. Bring the ice cream out of the freezer until it just starts to soften, then put it into a piping bag.

Put the sugar into a small saucepan and add a splash of water. Bring the mixture to a boil and make sure that you don't stir the pot, just shake it back and forth gently to get rid of any lumps. When the sugar has turned golden (if you prefer a more bitter caramel, let it darken even more), remove it from the heat and slowly pour in the cream into the pot. The mixture will splatter so stand back. When the cream is all miked in, whisk in the butter and the salt, keep warm. Put the ice cream into a piping bag, and pipe into the profiteroles. To serve, spread or pour the caramel over a warmed plate, and place the profiterole on top, finish with a sprinkle of fleur de sel. Serve immediately.

Monday, March 29, 2010

Six Chefs in One Evening for a Great Cause

On Monday, April 26, The Cookbook Co. Cooks hosts our Annual Fundraising Dinner for Cancer Research.

Glen Manzer from Bonterra will be joined by friends Paul Rogalski from Rouge, Adam O’Brien from O, Andy Buyack from Boxwood, Erin Vrba from Bonterra and Gail Norton from The Cookbook Co. Cooks.

There aren't too many spots left for this inspiring event, so secure your seat soon. The minimum donation is $150 and all of the proceeds will be donated to the Alberta Cancer Foundation.

Wednesday, March 24, 2010


Popcorn, a classic in most people's eyes, doused in either real butter (if you're making it at home) or butter "flavoured" topping at the cinema, I don't think I know anybody who doesn't enjoy chowing down on a big ol' bucket. On a recent trip to a food show in San Francisco I noticed a huge trend - Gourmet popcorn. I lost count of all the stalls trying to push what they claimed to be the best popcorn in the world, but I'm always a sucker for good packaging and unusual flavour combinations, just like the ones they had at 479° popcorn. Based out of San Francisco, these guys know how to make the best out of the otherwise ordinary fluffy little snack. With flavours like "Black Truffle and White Cheddar", "Madras Curry Coconut" and my personal favourite "Pimenton de La Vera" made with smoked paprika. We've just received our first shipment, there's lots of every flavour and you should definitely come down and pick some up. The best thing is, the boxes are just small enough to sneak into the movie theatre, not that I would know.

Monday, March 22, 2010

Market Salad

I absolutely love going to the farmer's market - finding the best produce available, coming home and making up new recipes with all of my wonderful finds. Most of the time the whole is greater than the sum of its parts and sometimes you really luck out and score a winner! Last week I picked up some beautiful local spinach, a head of cauliflower and a bunch of baby carrots. I preheated the oven to 450F, drizzled the whole head of cauliflower and cleaned carrots with a healthy glug of olive oil, roasted them until they were golden brown and just starting to crisp around the edges. Let the cauliflower cool slightly before breaking into bite sized florets. I made a very simply vinaigrette with Sparrow Lane Champagne vinegar, a bit of honey, and my best olive oil - Fill a big serving platter with spinach, toss the warm vegetables with the vinaigrette and pour the mixture over the spinach. The spinach wilts ever so slightly and brings the whole dish together. I served the salad alongside lasagna, but I'm sure it would pair with lots of things quite nicely. Of course, you can substitute almost any roast-able vegetable, parsnips, peppers, whatever you like - feel free to make substitutions wherever you see it, it's all about cooking by the seat of your pants.

I used Sparrow Lane Champagne vinegar (available at The Cookbook Co. for $15.95)

Friday, March 19, 2010

I love pepper!

Most chef's swear by buying spices whole, toasting them to bring out the natural flavours, and then grinding them fresh for better results -- If you ask me, its a good way to live your life. You know when you have those lightbulb moments every now and then? When you realize something so epic, yet so obvious? The other day as I was refilling my pepper grinder, I had an idea, why don't I toast the peppercorns to bring out their flavour? I popped them in my baby All-Clad roasting dish and threw them in a hot oven for about 15 minutes, you can tell they're ready when you can hear them starting to pop or when they start to release their aromas (think big juicy pepper crusted steak). Let them cool, put them in the pepper grinder, and presto, delicious, toasty, fresh tasting peppercorns!

I like to use "Uniquely Ours" whole black peppercorns -- hand picked in Costa Rica and sold at The Cookbook Co. They're super fresh and tasty, and only $10.95 for a bag.

Monday, March 8, 2010

No Preservations...

I have never cooked with preserved lemon before – not ever. I have often thought about it, but in the way you think about something when you’re lying awake at 3 am and can’t really do much about it, especially if you don’t have any preserved lemons at home. Thus, I was easily coaxed into making a tagine with preserved lemon which was so delicious, it became my gateway to finding, making and devouring a recipe for cracked green olives with preserved lemon. Yum! The flavour is bright and refreshing and provides a nice balance of texture and taste.

We currently have some Preserved Lemons (made by our very own Catering Chef Matthew Altizer), so feel free to stop by, pick some up and try one of these recipes - or another you might find. But hurry, there are only a few jars left...

Chicken Tagine with Preserved Lemon & Olives
Serves 4

1/2 preserved lemon
3 T. olive oil
1lb chicken, breast, thighs, or a whole chicken
1 white onion, finely chopped
2 garlic cloves, finely chopped
2 1/2 c. chicken stock
1/2 t. ground ginger
1 1/2 t. ground cinnamon
1 pinch saffron
1/2 c. green olives, pitted
2 bay leaves
1 small handful cilantro, roughly chopped

Remove the flesh from the preserved lemon, cut into thin strips and set aside.

Preheat the oven to 350˚F. Heat 2 T. olive oil in a large sauté pan, add the chicken and brown well. Place in a deep baking dish. Heat the remaining oil in the pan, add the onion and sauté for 15 minutes over medium until very soft and slightly browned. Add the garlic and sauté for 1 more minute. Add the chicken stock, ginger, cinnamon, saffron, olives, bay leaves and preserved lemon strips.

Stir well and pour the sauce over the chicken. Bake for 1-1 1/2 hours or until cooked through, adding a little more water if the sauce gets too dry. Remove the chicken from the dish and set aside, keeping the chicken warm. Pour the rest of the mixture into a saucepan and reduce the sauce until it has thickened slightly. Add the cilantro and chicken.

Cracked Green Olives with Herbs and Preserved Lemon
From Gourmet Magazine August 1994

1 lb. small to medium brine-cured green olives (preferably cracked)
1/4 c. chopped fresh coriander
3 T. chopped fresh mint leaves
Peel of 1/2 preserved lemon cut into julienne strips, plus 3 T. preserved lemon juice to taste
2 T. olive oil
2 garlic cloves, minced
1/4 t. ground coriander
A pinch dried red hot pepper flakes

*available at Middle Eastern and Mediterranean markets

If using uncracked whole olives, crush lightly with flat side of large knife on a cutting board. In a large bowl cover olives with cold water and soak 4 hours to remove excess salt. Drain olives well. In a bowl stir together olives and remaining ingredients and marinate, covered and chilled, at least 6 hours or overnight. Olives may be prepared 1 week ahead and kept chilled, covered. Serve olives at room temperature.

Monday, February 1, 2010

Monday Night Cookbook Supper Club

Our second installment of the Monday Night Supper Club is taking place next Monday, February 8th and we couldn't resist posting a sneak preview of the menu we've come up with from our beloved series of Cookbooks inspired by the London Restaurant Moro. The supper club menu is designed to be enjoyed family style in a casual atmosphere with plenty of stories about the books by Cookbook Co. owner Gail Norton and Catering Chef Matthew Altizer.

Space is limited so give us a call (403-265-6066) to sign up

Freshly Made Labneh with Anchovies, Red Chilli and Cucumber
Served with Flatbread for Dipping

Roasted Carrot Puree with Caraway and Feta

Moorish Skewers

White Gazpacho

Salt Cod, Tomato and Olive Salad

Paella with Chicken and Prawns

Prune Ice Cream with Oloroso Sherry

Wednesday, January 13, 2010


Last weekend I had the chance to cook a few recipes out of my new favourite cookbook Momofuku. I made a few different kinds of quick pickled vegetables (the pickled asian pears were particularly delicious), and two different kinds of Bo Ssam: one made with pork butt cured with an obscene amount of salt and sugar then slowly roasted until it falls off the bone (served with spicy ssam sauce), and another made with cured and roasted pork belly which was served with a creamy mustard sauce. The roasted brussels sprouts with fish sauce were absolutely scrumptious! Just as I had expected, each dish was a huge success!


The Thermomix is the ultimate Kitchen appliance. It chops, grinds, mixes, blends, steams, heats, stirs, weighs, times, kneads, whips, stews and even homogenizes, with over 20 different functions it supposedly makes up for over 12 other appliances. We've just received our first machine, and can't wait for our training session so we can get started! The machines aren't available in stores, so If you would like anymore information about purchasing a machine, please contact Matthew at 403-265-8192

And don't forget to check back for updates on our Thermomix progress.

Monday, January 11, 2010

A-16 Supper Club

On January 25th Cookbook Co. owner Gail Norton and catering chef Matthew Altizer are hosting a supper club inspired by the San Francisco Restaurant A-16, here's a sneak peak of the menu!

Marinated Olives

Bruschetta selection:
Braised Cannellini beans, Arugula and Pecorino
Housemade Ricotta and Peperonata
Dungeness Crab, Rapini and Anchovy

Chicken Meatballs with Peperonata

Raw Zucchini Salad with Green Olives, Mint and Pecorino

Roasted Potatoes and Cauliflower with Red Onion, Capers and Chiles

Pizza Margherita

Chocolate Budino Tartlets with Sea Salt and Olive Oil

Space is limited so give us a call and sign up!

Cooking Classes

Our 2010 cooking school season is just around the corner and classes are selling like hotcakes!

Here's a list of available cooking classes in January:

20th G is for Grenache

21st From a Vegetarian Kitchen

23rd Breadmaking: A Hands on Class

24th All-Day Canning Workshop

25th Monday Night Cookbook Supper Club: A-16

26th You Only Live Once: Indulgant Foods

27th Food and Wine of French Bistros

30th Knife Skills 2

31st Kids Can Cook

For more information check out our website for the full calendar ( or call us at the store (403-265-6066)

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