The Cookbook Co. Cooks

Foodie Tootle

2011-08-15T10:22:00.000-07:00

Summer Foodie Tootle, Saturday, August 20th, 9:30AM-9:30PM

Karen Anderson hosts the 13th annual Summer Foodie Tootle to three amazing Southern Alberta Foodie Destinations. We’ll shop for perennials and check out the Pullman dining car at Aspen Crossing in Mossleigh and also have coffee and a fresh fruit muffin. We’ll drive to Coalhurst to root around Broek Pork Acres and meet the Vanden Broek family and their naturally pastured Berkshire Pork and enjoy cold Wild Rose beer and pulled pork sandwiches. We’ll then venture on to Lethbridge to the acclaimed gardens and café of Broxburn Vegetables. Owner Paul de Jonge and his staff will guide us through the acres of vegetables before we enjoy a perfect summer evening BBQ feast of bountiful vegetables and succulent smoked pork ribs in the Broxburn Café.

Book your seats at: The Cookbook Co. Cooks, PH 403-265-6066
Ticket price: $120 per person. Pre-registration is mandatory.
Departing from: The Cookbook Co. Cooks, 722 – 11Ave. SW
Departure time for all the tours is 10AM Sharp! Absolutely no exceptions. The bus will be available for boarding at 9:30AM This is a rain or shine event.
Shop local: Bring your cash (for making farm direct purchases), coolers, hat, sunscreen, water bottle and farm appropriate footwear and layered clothing to ensure maximum comfort.

Canadian Women's Foundation Event

2011-05-26T10:41:00.000-07:00

This month The Cookbook Co. Cooks was proud to host a fund raising event for the Canadian Women’s Foundation. This incredible group of women have been raising money for years to help women in need achieve their goals and gain careers and financial independence, and so for all their amazing and selfless efforts we wanted to do something really special!
The theme of the evening was pink- pink food- pink martinis- pink wine (well, rose of course! Sommelier Al Drinkle of Metrovino put together a lovely selection for our guests.) … and even pink lighting! Our friends at Calgary Sound Rentals were kind enough to set up an amazing light display so that even our walls had a soft pink glow. We can’t thank them enough for really adding that extra special finishing touch.
Among other items, we served the beautiful marinated beet crostinis shown below, with our house made goat milk ricotta, with fine herbs, and Hotchkiss microgreens. Guests also enjoyed lobster gougeres, house made flax seed crackers with a smoked trout pate, lamb flat bread with mint and pomegranate, and last but certainly not least, rose scented macarons. Delicious!
We thoroughly enjoyed hosting this event, and we were thrilled to treat these amazing women to a pink feast and support an outstanding cause.

All-Day BBQ Workshop

2011-05-19T10:27:00.000-07:00

This past weekend The Cookbook Co. Cooks was proud to present our annual All-Day BBQ Workshop with Chef Rockin' Ronnie Shewchuk at The Big Rock Brewery. What a great day! Guests enjoyed learning anything and everything about grilling and smoking- from creating a signature rub, to preparing a beef brisket- we did it all!

Rockin' Ronnie is a veritable BBQ whisperer, and even has his own line of cookbooks as well as sauces and rubs. (*Special note: The Bone Sucking Sauce is gluten free*)

Since the workshop has become so popular, The Cookbook Co. Cooks is going to be putting on another one June 12th 2011. Guests will be working with chicken, St.Loui ribs, pork butts, beef briskets, planked salmon, and more. This is a full day of fun, and makes a great Father's Day gift! Space is limited so register quickly!

Italian with Allan!

2011-05-19T09:49:00.000-07:00

Last week at The Cookbook Co. Cooks we hosted “Italian with Allan”. Allan Shewchuk is a chef who has been working with us for years, and his recipes are simply amazing (which explains why his classes fill up so quickly!). So for those of you who were not able to attend his last class, Allan has been kind enough to share a recipe from that evening… We hope you love it as much as we do!

ASPARAGUS SOUP WITH TRUFFLE ESSENCE

The Italians love asparagus, especially in the North where they make risotto
with it. But, I like this soup because of the mix of flavours, particularly
the tarragon. In fact, with the addition of the tarragon, this dish is so
far “North” that you can see France. You can make this as thick or thin as
you like, but I prefer it thicker so that the asparagus tips can float on
top. I also like to add ciabatta croutons just crisped with a bit of
butter, and a sprinkle of Parmigiano Reggiano. Very pretty! It cries out
“Primavera!” in Italiano (that is Spring to you!).

Serves 4

Note: Cut off the asparagus tips, saving them for the truffle infused
garnish. Use the stems for the soup. You can do the tips in advance if you
like.

2 T. butter
½ c. chopped shallots or sweet onion
1 t. Chopped garlic
2 medium yellow fleshed potatoes peeled and diced
1 lb. Asparagus trimmed and chopped into 2" lengths (remember to save the
tips!)
1 t. fresh tarragon or ½ tsp dried (or to taste)
5 c. chicken stock (you can make this vegetarian with veggie stock)

Topping:

Asparagus tips from the stalks for the soup, blanched so as to be al dente
2 T. truffle oil

Note: if making croutons, cube into small squares some ciabatta bread and
then toast in a sauté pan in a little salted butter. If you want to use the
parmigiano on the croutons, as opposed to a sprinkle over the top, do so
right as you finish toasting them.

Heat the butter in the soup pot on medium heat. All the shallots and garlic
and sauté one minute. Add the potatoes and sauté two minutes or until
covered in butter. Stir in the asparagus stems and the tarragon. Pour in
the stock and bring to a boil. Reduce the heat to medium low and simmer for
12-15 minutes or until the potatoes and asparagus are tender. Using a hand
mixer or putting the soup in batches in a food processor, puree until
smooth. Season with salt and pepper. Reheat the soup and place in bowls.
Toss the asparagus tips with truffle oil and use them to garnish the soup.
If using croutons, place around the tips and dust with parmigiano.

Note: It is a big trend these days to make a little “stack” of garnish, like
the tips or the croutons, in the middle of the bowl, and then pour the soup
around the stack so it protrudes above the soup. This can also be done with
great fanfare at the table if you want to place the bowl with the stack of
your garnish in front of your guest, and then decant the soup from a pitcher
into the bowl. I love drama....

A little hot and cold...

2011-05-03T12:58:00.000-07:00

Not quite sure what to make of this crazy Calgary weather? Neither are we. So we decided to make a soup that would be perfect for those lingering chilly days of snow and wind, and just as great for a hot sunny day on your patio with friends. This Roasted Tomato and Red Pepper Soup is just as delicious chilled as when it is served piping hot. Today we had some for our lunch meeting, and decided to go with the chilled version. We topped it off with some fresh corn shaved straight from the cob, a dollop of chevre, a few seared scallops, and a garnish of finely chopped chives. Amazing! Serve hot with a nice crunchy crostini on its own, or if you are feeling adventurous add some halibut or prawn as well. Which ever way you decide to enjoy this soup, just be sure to share with a lucky someone! Available here at the Cookbook Co. Cooks as of today, so hurry down for a visit.

A twist on cheesecake

2011-04-29T12:54:00.000-07:00

We love our cheese here at the Cookbook Co. Cooks, be it manchego, gruyere, epoisses, you name it- we’re game! So you can imagine our delight when we recently had the opportunity to put our own spin on “cheesecake” for a catering event. Our clients were throwing a fabulous and intimate party for friends and family to celebrate their daughter’s wedding. The happy new couple said their vows abroad and wanted to celebrate their nuptials here upon their return. Being cheese lovers themselves, we agreed upon a somewhat untraditional version of a wedding cake- a cheesecake! This however was no ordinary cheesecake, but a three tiered “cake” consisting of a wheel of goat’s milk brie, and two more wheels of triple and double cream brie, adorned with some beautiful edible flowers. Our ‘cake’ certainly looked the part, and guests were thrilled with our delicious little tromp l’oeil! This was a fun and playful way to serve and present this wonderful array of brie.

Tiny Bubbles-Big Fun!

2011-04-27T13:55:00.000-07:00

We are so excited here at the Cookbook Co. because this Monday, May 2nd, we will be lucky enough to host the class "Tiny Bubbles, Huge Flavors!". Seasoned chef Xavier Lacaze will be instructing this class in tandem with sommelier Shannon Jules of Metrovino, our very favorite neighbours. Xavier has created a gorgeous menu which includes fresh oysters, smoked salmon and edive canapes, seared scallops with grapefruit and white asparagus followed by a wild mushroom tart with garlic cream and truffle oil, a main dish of confit veal breast with mustard vin and red pepper, and last but certainly not least a lemon zest financier with fresh strawberries. Hungry yet? Xavier comes to us from Muse restaurant in Kesignton, which if you have ever had the pleasure of visiting, is sure to impress. Our friend and wine guru Shannon Jules will be introducing us to bubbles form around the world. Her selections will include rose, champagne, jura, and of course everything sparkling! If you are considering hosting a soiree of your own this spring, this class will have you prepared with a light and delicious menu perfect for the season and it's soulmate pairings...and you can take all the credit, lucky you! Space is limited so please book your registrations quickly as this is sure to be a fun and bubbly evening!

Culinary Bootcamp Highlights!

2011-04-20T13:00:00.000-07:00

First thing first let us send a big thanks to the fine men who attended this weekend's Culinary Bootcamp Just For Men! This weekend's bootcamp was a wonderful success filled with great food and a lot of laughs. Chef Judy Wood of "Meez: Fast Home Cuisine" instructed this all day event and the results were enough to make our staff salivate. On the menu we had a spicy roast chicken soup with jalapeno corn bread, braised beef & barley soup, sage stuffed pork chops, chicken & roasted butternut squash stew, seared halibut with corn salsa, and last but certainly not least a strawberry frangipane tart. After this amazing feast paired with some beautiful wines from our friends at Metrovino, we were all ready for a good nap! What a fantastic way to spend a Sunday! One of the highlights for this Cookbooker was the jalapeno corn bread. Not only was this recipe delicious, but also easy to make. Infact, I gave it a go myself the next day for 3 hungry men and it turned out exceptionally well. I especially like this recipe because it tastes great when served hot or cold, and in light of picnic season quickly approaching, I thought I should share it with all of you! We hope you enjoy it as much as we have.

Jalapeno Cornbread

1 c. yellow cornmeal
1 T. baking powder
1/2 t. salt
1⁄4 c. butter, melted
2 eggs, lightly beaten
1 c. sour cream or yogurt
2 c. corn
1 c. cream
1 fresh jalapeno chile, seeded and finely chopped or 1 (4-ounce) can green
chiles
2 c. sharp cheddar cheese, grated

Preheat the oven to 350°.
Mix the cornmeal, baking powder, salt together.
In a blender place the corn and cream and blend until smooth. Place it into another bowl and mix in the melted butter, eggs, sour cream, chiles, and 1 1/4 cups of the cheese.
Add the dry and mix all ingredients thoroughly.
Generously butter a casserole or, 9 by 9-inch baking dish, or 10-inch heavy skillet. Spoon in the cornbread batter.
Sprinkle the top with the remaining 3/4 cup cheese. Bake for 45 to 55 minutes, until the cornbread turns golden and smells wonderful.

We're painting the roses red...!

2011-04-15T10:00:00.000-07:00

We wanted to share with you a few pictures of a recent catering event we put on at the Alberta Ballet! This was a brunch put on for the media with a sneek peek at this year's productions, and the theme was an "Alice in Wonderland" inspired tea party. We could not have been more pleased to have the chance to put together such a creative event and of course we always love the opportunity to support the arts.
The tea-party brunch was complete with tea-pot bouquets with playing card accents, whimsical place settings that the Mad-Hatter would have been most proud of, as well as little "Eat Me" displays (to the best of our knowledge none of our guests grew any taller or smaller as a result!).
Our guests enjoyed mini-white chocolate scones with our amazing house-made rhubarb butter. The tartness of this creamy butter is an incredible compliment to the sweetness of the white chocolate, and was one of our favorites! We also served mini vegetable frittatas, assorted jams with clotted cream, as well as rose and pistachio puff pastry twists, just to name a few.
The event was a great success and a lot of fun. We can't wait to see what other exciting and creative catering events will pop up this spring! For now though, we must go, as we are late, we're late, for a very important date....

"Vosges" Love Goddess Chocolate Cake

2011-04-12T10:15:00.000-07:00

Last night proved to be quite the treat in this Cookbooker's kitchen! Recently we have acquired some new "Vosges" products at The Cookbook Co. and I was the lucky one to test the "Love Goddess Chocolate Cake Mix". Vosges is a chocolate company based out of Chicago which is owned by the chocolatier Katrina Markoff.Thier products are based on an 'east meets west' theme which infuses rare spices and exciting, exotic combinations. Don't believe us? Check out the 'Amalfi bar' (just to name one) which is a mouthwatering mix of lemon zest, pink peppercorn, and 36% cocao butter white chocolate, and you will be a convert! Not only are Vosges products delicious but they are also manufactured in a facility that uses 100% renewable energy and is also approved as an organic facility... making this chocolate practically guilt free.
The cake mix required minimal effort, with just a few additional ingredients required to complete this beautiful dessert. Vosges directions provided insight into how to make your own ganache frosting, as well as a whipped cream frosting for the top. We opted to do both! Vosges also suggests you try using some of their many gourmet candy bars as your ganache base, however in our case we used Valrhona chocolate that we carry in the store. The box suggests organic rose petals for decorating which would be beautiful for a special or romantic occasion, we used fresh blackberries and raspberries for a little extra tartness.
The cake turned out perfectly! It was as simple as a mix should be, but no one would be any wiser as the texture and flavor have the sophistication of a professional bakery. Our guinea pigs were five hungry boys who are typically more biased to salty rather than sweet, that being said, when asked for their opinion, we got a big round of "Om nom nom", which I believe speaks for itself! We highly recommend this product for chocolate lovers anywhere and everywhere searching for that little extra something special for an incredible dessert!

Tagines, Grilling and Thanks!

2011-04-04T12:38:00.000-07:00

First of all, a big thanks to all of you who were able to brave the zillion feet of snow and come to our Tagines class, as well as Ron Shewchuk's Grilling class and the Couples Classes! The weekend was a huge success despite the snow blindness!

I thought I would share with you a delicious recipe from Matthew's Tagines class. It's pretty darn easy and very yummy!

Beet Salad with Pistachio Dressing

Serves 4

Salad:
1/2 lb beets, peeled and very thinly sliced (use a mandoline if you have one)
1 small handful flat leaf parsley
2 Tbsp lemon juice
2 Tbsp olive oil

Dressing:
1 cup pistachios
2 Tbsp finely chopped parsley
1 tsp finely chopped mint
1 tsp lemon juice
1/2 tsp sugar
7 Tbsp olive oil
1/2 tsp lemon zest
4 Tbsp water
1/2tsp orange blossom water

Finely chop the pistachios or grind them in a food processor. Mix with other dressing ingredients and season to taste.

Dress the beets with parsley, lemon juice and olive oil. Spread the beets out onto a serving platter and spoon the pistachio mixture overtop.

Eat!

This salad is a marvelous way to serve beets raw-and eat them of course!

You can find parsley, mint, olive oil and orange blossom water at the Cookbook Company!

Dee Hobsbawn-Smith

2011-03-30T20:52:00.000-07:00

As many of you know, our beloved Dee moved to Saskatchewan for a different pace. Luckily for us, she still comes back to teach some classes every season. She will be here in the month of April teaching some of the most popular classes and some new ones.

GUEST INSTRUCTOR:
DEE HOBSBAWN-SMITH
QUICK CUISINE
APRIL 6 6:30-9PM $90
KNIFE SKILLS 1 (HANDS ON)
APRIL 9 9:30-12:30PM $90
APRIL 10 10:30-1:30PM $90
KNIFE SKILLS 2 (HANDS ON)
APRIL 9 2-5PM $90
APRIL 10 2:30-5:30PM $90
CONTEMPORARY BISTRO FARE
APRIL 11 6:30-9PM $90

Call 265.6066 to register today! Don't miss out on one of Calgary's favs!

Quinoa

2011-03-14T08:59:00.000-07:00

I've been adventuring lately in the cookbook "Quinoa 365," which whenever we get it in the shop, we seem to sell out right away!
As someone who loves Quinoa but was desperate to find different ways to eat it, this cookbook seemed perfect to me.
I know some of you may be adverse to using a lot of quinoa, due to the difference in price between it and rice. However, did you know that quinoa triples in volume when cooked, whereas rice only doubles? That right there makes a huge difference in purchase power.
Secondly, if you didn't know that quinoa needs to be rinsed before cooked, then you were probably eating a lot of really bitter and yucky tasting quinoa. Dump quinoa in a sieve and give it a good rinse before you cook it.
Thirdly, quinoa is a great alternative for gluten free or alkaline diets. It is a versatile product that can be used in baking quite easily and has a lovely, nutty flavour. It is also more nutritious than using only rice flour as it carries a protein punch!
You can use the quinoa flour in recipes that call for regular flour-you may have to experiment a bit, but that's what cooking is all about!

You will want to try some of these recipes, as I have added them to my repertoire and my daughter loves them all!

Quinoa Pancakes
Pumpkin Quinoa pancakes
Moist Chocolate Cake (made with cooked quinoa!)
Berry Smoothies with Quinoa
Carrot Spice Quinoa Muffins

Check out their website for more ideas and information!
www.quinoa365.com

Same Classes, New Dates

2011-02-24T13:13:00.000-08:00

A few of our classes this season have played musical chairs, so if the original dates didn't fit in your schedule, take a second look -

Sunday, March 6th finds Alex Good teaching On Your Game where guests will prepare recipes from Seared Golden Trout with Agria Potato Blini, Microgreens and a Crispy Caper Beurre Blanc; Wild Chukar Partridge and Bitter Green Salad with Wild Boar Lardons, Sourdough Croutons, Sylvan Star “Grizzly” Extra Aged Gouda, Brassica Mustard Vinaigrette, and a Poached Egg; Dry-Aged Bison Flatiron Steak with Matchstick Frites and Parsley Butter, Duo of Venison Chop and Handmade Elk Kefta Sausage with Roasted Sunchoke, Wilted Swiss Chard and Port Game Jus and, for dessert, Saskatoon Berry Sorbet.

Wednesday, March 9th is now host to Digging Deep: The Best of Roots & Tubers with Chef Pierre Lamielle who will serve - to start - beet ravioli with orange and fennel ricotta and a mixed carrot salad with “carrot caviar” and almond cumin crunchies. For the main event - mixed latkes benedict with hollandaise & crispy prosciutto, and a turnip and rutabaga pave with pork tenderloin in a dried plum & armagnac sauce. And to finish – batatatin with rough puff and a coconut tapioca pudding with candied galangal and red hot chile syrup.

Wednesday, March 30th you can Eat Raw with Valerie Andrews whose flavourful menu features Kale chips, Heirloom Tomato Soup, Sea Vegetable Salad with Sweet Miso Dressing, Flatbread Pizza with Hummus, Green Olives, Cherry Tomatoes and Za’atar, Black Mission Fig Tart with Walnut Cream, Date Almond Mylk.

Wednesday, April 20th Chef Chris Halpin is your guide through Hands-On Contemporary Antipasto where you will learn how to make (and enjoy!) Chipponi with Lemon Garlic Dip [battered white anchovies or Alici], Oyster and Zucchini Fritter with Herb Mayonnaise, Porcini and Truffle Salad with Arugula, Lemon Ricotta in Kataifi, Morels stewed with Fresh Walnuts and Cream, Bruschetta of Bresaola and Taleggio and Zabaglione Shooters with Gold Leaf.

Call 403-265-6066 to register today!

Contemporary Antipasto

2011-02-11T15:57:00.000-08:00

Chef Chris Halpin loves antipasto - it is his favourite part of any meal when he is Italy. And on Saturday, February 19th, he is planning on sharing his passion for the traditional first course in the hands-on Contemporary Antipasto.

With a menu that includes chipponi with lemon garlic dip [battered white anchovies or Alici], oyster and zucchini fitter with herbed mayonnaise, porcini and truffle salad with arugula, celeriac and black olive salad, lemon ricotta in kataifi, morels stewed with fresh walnuts and cream, bruschetta of bresaola and taleggio, and zabaglione shooters with gold leaf, these delicious "before-the-meal" tasters become the main event.

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

Veggie Pot Pies

2011-01-25T18:21:00.000-08:00

Delicious, hearty & robust - vegetables have what it takes to make some of the most flavourful and satisfying pot pies. And if you have your doubts, remember that most everything tastes even more amazing topped with some form of pastry.

Let Chef-instructor Val Andrews take you through the steps of creating these one-dish wonders: Wild Rice and Mushroom Ragout Pot Pie with Flaky Pastry, Smokey Black Bean Stew with Corn Biscuit Topping, Wine-Braised Root Vegetable & Lentil Pot Pie with Potato Topping, Dilly Artichoke Potato and Green Bean Pot Pie in Phyllo.

Vegetarian Pot Pies is a hands-on class - for herbivores & omnivores alike - this Saturday, January 29 at 2 pm. Call us at 403-265-6066 to register.

Sunday Supper on Monday Night

2011-01-19T11:00:00.000-08:00

Sunday Suppers at Lucques has long been one of our favourite books here at The Cookbook Co. and we're very excited to be featuring it in our next installment of the Monday Night Book Club. Susan Goin is a product of Alice Waters and Chez Panisse, her restaurant in L.A. has quickly become one of the most beloved American restaurants. Filled with seasonal recipes using the best quality ingredients in unusual ways, this book will have you craving Sunday Suppers every night of the week.

Roasted Beet Salad with Fried Chickpeas, Nyons Olives, and Ricotta Salata

Mussels and Clams with Vermouth, Canellini Beans, and Cavolo Nero

Grilled Duck Breasts with Creme Fraiche, Roasted Grapes and Potato-Bacon Gratin

Jessica's Favorite Meyer Lemon Tart with a layer of Chocolate

Join Gail Norton and Matthew Altizer on Monday January 24th, for an exciting evening of food, conversation, and a couple glasses of wine. Tickets $65.00 per person and space is limited so give us a call 403-265-6066 and sign up!

Pomegranate Molasses

2011-01-11T17:07:00.001-08:00

Pomegranate molasses is one of those ingredients which can be used in almost any application. It can add a burst of flavour when rubbed over a leg of lamb, it's delicious drizzled over fresh summer strawberries, and can provide a deep, almost mysterious flavour in a stew. In Turkey and parts of the middle east, there are many different varieties of pomegranate molasses, some of which are more sweet and used as cordials, and others with more of a savoury flavour for tagines and salads. One of my favourite ways to enjoy pomegranate molasses is to make it from fresh pomegranates, it has a much more complex fruity flavour, and a gorgeously bright ruby colour.

Making pomegranate molasses is dead simple once you've managed to get the juice out of the fruit, it doesn't really require much more than an ability to boil water, so all you have to do is master the art of seeing a pomegranate. The easiest way to juice a pomegranate is to cut it into quarters and tap the outside of the fruit with a wooden spoon, letting the seeds rain down into your waiting bowl. Make sure to remove all of the white bitter membrane before you push the seeds through a potato ricer into a non reactive saucepan. One pomegranate will make about 1 tablespoon of molasses. Taste the juice for acidity and sweetness, and add lemon juice and/or sugar if necessary. At this point you can add any number of ingredients to make an infused pomegranate syrup. lemon zest, a cardamon pod, saffron threads or even dried rose petals. Cook the mixture over medium high and reduce until the bubbles start to get smaller as the mixture thickens. Pour the mixture into a glass jar or a ramekin, and let it cool completely before covering and storing it in the fridge.

Sausage Party

2010-12-19T14:39:00.000-08:00

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.

What if the Moon were made of Cheese?

2010-12-16T16:24:00.000-08:00

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...

Nuttier Than A Fruitcake...

2010-12-14T19:20:00.000-08:00

...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!

Blocks Blocks Blocks

2010-12-08T19:43:00.000-08:00

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...

'Tis the New Season!

2010-12-02T20:13:00.000-08:00

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

The schedule for next season is now available online at www.cookbookcooks.com 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!

Butter.

2010-11-15T13:55:00.000-08:00

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.

Bacon Bits

2010-10-25T20:12:00.000-07:00

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!"

Simply More...Vegetarian!

2010-10-19T21:23:00.000-07:00

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 www.cookbookcooks.com 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.

Back to Basics

2010-10-13T19:00:00.000-07:00

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 www.cookbookcooks.com 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.

Ooh La La!

2010-10-08T07:16:00.000-07:00

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.

Dans la Bouchon!

2010-10-05T20:07:00.000-07:00

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...

The Best of Bread

2010-07-02T08:45:00.000-07:00

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.

MIXT

2010-06-28T10:51:00.000-07:00

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

Summer Reading...and Cooking

2010-06-18T08:39:00.000-07:00

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.

Manti!

2010-06-05T13:47:00.000-07:00

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.

Turkish Breakfast

2010-05-28T02:53:00.000-07:00

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.

-Matthew

The Perfect Brunch

2010-05-26T10:09:00.000-07:00

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.

Fresh Chickpeas

2010-05-25T09:31:00.000-07:00

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!

Stick it to the Man!

2010-05-19T20:12:00.000-07:00

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!

I Love Macarons!

2010-05-18T09:43:00.000-07:00

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.

Prêt-à-Couper

2010-05-02T15:11:00.000-07:00

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 www.knifewear.com for more information.

Fare's Fair!

2010-04-22T12:53:00.000-07:00

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!

April Newsletter

2010-04-07T13:53:00.001-07:00

Take a peak at our April newsletter, or check out the full version on our website(www.cookbookcooks.com)

May April showers bring delicious goodies!

7 More Sleeps 'til Pork Stars

2010-04-05T12:52:00.000-07:00

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...

Foie Gras Profiteroles

2010-04-01T07:46:00.000-07:00

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.

Six Chefs in One Evening for a Great Cause

2010-03-29T12:17:00.000-07:00

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.

Popcorn!

2010-03-24T21:28:00.000-07:00

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.

Market Salad

2010-03-22T11:56:00.000-07:00

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)

I love pepper!

2010-03-19T14:13:00.000-07:00

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.

No Preservations...

2010-03-08T11:28:00.000-08:00

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 Night Cookbook Supper Club

2010-02-01T12:32:00.000-08:00

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

Momofuku

2010-01-13T12:11:00.000-08:00

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!

Thermomix

2010-01-13T06:04:00.000-08:00

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.

A-16 Supper Club

2010-01-11T22:54:00.000-08:00

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

2010-01-11T22:49:00.000-08:00

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 (www.cookbookcooks.com) or call us at the store (403-265-6066)

Momofuku

2009-12-22T18:11:00.000-08:00

Last year on a trip to New York, a friend had recommended that I eat at one of the Momofuku restaurants in the East Village, I hadn't taken much thought to the recommendation simply because the choice of restaurants in NY is pretty overwhelming. After getting a little lost in the City I stumbled upon Momofuku SSam bar (American food with plenty of ethnic crossover) Despite having that too cool for school look it still seemed very inviting so I decided that was where I would have one of several dinners for the enening. I ordered a beer and a few appetizers including their famous steamed pork buns and the fried brussels sprouts with fish sauce vinaigrette. Momofuku serves their dishes Izakaya style (meaning that each dish arrives whenever it is ready) but everything seemed to arrive at my table at just the right time. After one bite of the delicious tender steamed pork bun I knew that the hype was well deserved and after another order, I knew I had to recreate this recipe for my friends. One year later the Momofuku Cookbook arrived at The Cookbook Co. The back cover even has a picture of said pork buns and I can't wait to recreate my Momofuku experience for my friends at home!

Momofuku is available at The Cookbook Co. for $49.00 and in my opinion, it's the perfect last minute foodie gift!

Christmas Favourites

2009-12-03T17:58:00.000-08:00

Christmas is right around the corner, and I thought I would share a few of my favourite gift items for the holiday season...

Enjoy!

2010 Schedule

2009-11-17T09:59:00.000-08:00

Well, Christmas is just around the corner and the sneak peak of the 2010 Cooking School schedule is here!

If you have any questions or want to sign up just give us a call (403-265-6066)

Michael Smith - Chef At Home

2009-11-06T09:45:00.000-08:00

On Wednesday The Cookbook Co. hosted a sold out cooking class with Food Network star Michael Smith. We hosted a signing to celebrate Michael's new book before the class -- here are a few photos from the event.

Mini Tomato Basil Bruschetta - found on page 16

Potato Fish Cakes - found on page 128

Signed copies of "Chef At Home" are available at the store for $29.95

Staff Lunch

2009-11-03T10:44:00.000-08:00

Thomas Keller's latest book titled "ad hoc at home" is quickly becoming one of our favourite new cookbooks. It's inspired by the staff meals Thomas Keller serves at his restaurants and it has inspired us to share some of the staff meals we enjoy at The Cookbook Co.

One of our recent lunches was slivers of onion marinated in olive oil with a splash of pomegranate molasses, we then added tomatoes and let the mixture sit for about 10 minutes. A staff member had brought some roasted beets and black chickpeas so we added them to the tomato mixture. We tossed the tomatoes with Hotchkiss spinach, portioned it out and topped it with a couple thick slices of bufala mozzarella. Sided with a slice of Aviv's French bread, it was yummy indeed.

Kitchen Scraps

2009-10-23T14:45:00.000-07:00

On October 21st, Pierre Lamielle launched his first, and very humorous, cookbook "Kitchen Scraps". The launch party was held here at The Cookbook Co. and was a huge success. In the typical entertaining style of Pierre, there were drawing contests and custom artwork as door prizes, not to mention plenty of artful appetizers hand picked from Pierre's new book. Here are just a few of Pierre's cleverly offbeat recipes....

Snails in the Garden - crunchy escargot with aioli slime on fresh garden greens

Piña Colada Panna Cotta

Whirled Peas Soup

Dr. frankensteinmanburgs Latkes

Signed copies of "Kitchen Scraps" are available at the Cookbook Co. for $24.95