Ceri and Laura of Sweet Potato Chronicles make Shepherd’s Pie

The second half of the school year is right around the corner, and Laura Keogh and Ceri Marsh (authors of HOW TO FEED A FAMILY and THE SCHOOL YEAR SURVIVAL COOKBOOK) have some tips for how to make busy weeks a little less fraught. They started their blog Sweet Potato Chronicles- The Never-Ending Story of the Well-Fed Family while they were on maternity leave from FASHION magazine.  Their evenings of glitzy cocktail parties turned into night feedings and research on how to feed kids.  And they decided to share their hard-earned strategies with the world.  Listen as they make Sweet Potato Shepherd’s Pie (two pies, actually, one for dinner and one for the freezer to be pulled out on a Wednesday when you need an easy meal).  There’s a pretty great strategy right there!
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Sharon Hapton of Soup Sisters makes Jann Arden’s Kitchen Sink Chicken Soup

Sharon Hapton created the non-profit organization Soup Sisters in 2009.  Since then, volunteers have made over 1 million servings of soup to nourish women and children fleeing domestic violence, and to help youth in crisis.  For her, soup is the ultimate comfort food, and she believes that people experiencing difficulty need good food more than ever.  Sharon made Jann Arden’s Kitchen Sink Chicken Soup for the podcast, a recipe from the third Soup Sisters cookbook THE SOUP SISTERS FAMILY COOKBOOK.  Sharon is totally inspiring, and she chops vegetables like a champ.  For more information about Soup Sisters go to www.soupsisters.org.

 

Chef Jamie Kennedy makes Christmas Cake

Chef Jamie Kennedy’s kitchen is an unadorned barn on his farm in Prince Edward County, Ontario.  When I visited him, the only water source was outside and the oven was the heater.  On one of his wooden counters, there was a bowl of sour cherries, raisins and currants that had been soaking in booze for three years.  He was making Christmas cake.  Not quite Sunday dinner, but in the same way that Sunday meals had their own tradition when he was growing up, these cakes bring back all kinds of memories for him.  They’re the same cakes his mom used to make (the recipe came from a newspaper article exploring First Lady Jackie Kennedy’s Christmas recipes), and, for Jamie, Christmas isn’t the same without them.

Jamie started his career in the restaurant business at the age of 20 as one of the head chefs at Scaramouche, a French restaurant in Toronto that revolutionized fine dining in Canada.  He went on to open a number of his own restaurants, and became one of the most influential chefs in the country.  He’s a longtime local food advocate and a member of the Order of Canada.  He’s also known for his delicious french fries, and for his Summer Dinner Series- a weekly local food experience that takes place on Saturday nights from May until October on his farm.  For more information about them, check out www.jamiekennedy.ca

 

Aimée Wimbush-Bourque of Simple Bites makes Spinach Lasagna Stuffed Sweet Peppers

Aimée Wimbush-Bourque is bringing back Sunday night dinner.  In her first cookbook BROWN EGGS & JAM JARS, she encourages readers to open their homes to friends and family for that last meal of the weekend.  Forget about not having enough time, and dispense with the need for the perfection of the Instagram food world.  Make something simple, open a bottle of wine and enjoy the company.  In this episode you can listen to Aimée making ricotta (so easy!) and making spinach lasagna stuffed sweet peppers (both recipes are from her new cookbook THE SIMPLE BITES KITCHEN).  It’s a beautiful, colourful dish that’s perfect year-round.  Come cook with us!

 

 

 

 

 

 

 

 

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The stars of Folksblogen.com cook over an open flame

Julie Gibb and Christian Morrison question the idea of home. Is it a place? A state of mind? An address? For the past four years they’ve made their van their home. They follow food growing seasons, they spend as much time outside as they can, and they write a blog: folksblogen.com. I met them at the Glen Rouge Campground, Canada’s first urban national park, where they cooked Sunday night dinner over an open flame. They roasted kale, rapini, mushrooms, steak and sausages. And they told me stories. They also described some pretty fine sounding s’mores which I can’t wait to try.

 

Chef Greg Argent’s Moules Frites

It’s our final show of Season 1!  Listen to Chef Greg Argent making a delicious version of mussels and fries, the classic Belgian comfort food.  He also makes some extraordinary quick bread with only 2 ingredients!  That’s right, 2!  Learn tips on mussel preparation and how to make oven-baked potatoes as crispy as deep-fried.  Greg talks about being on the shows Iron Chef and Made to Order, and he reveals how the culinary industry has changed over the past 20 years. It’s our final episode of Season 1, and it’s a big bowl of comfort and a glimpse of the life of a chef.

Dana and Lindsay of FEAST make Wild Boar and Fig Meatballs

Listen to Dana VanVeller and Lindsay Anderson, authors of the FEAST cookbook and blog, making wild boar and fig meatballs. A recipe from Chef Tim Davies of the restaurant Willow on Wascana. Delicious and easy, this is one of the recipes they collected on their 5-month journey across Canada in search of the answer to the question: What is Canadian food?