Claire Tansey makes Herb and Garlic Meatloaf

HERB AND GARLIC MEATLOAF (from Claire’s book: UNCOMPLICATED: TAKING THE STRESS OUT OF HOME COOKING) INGREDIENTS: 1 pound (450 g) lean ground beef 1 pound (450 g) ground pork 1 small yellow onion, grated 2…

Mardi Michels makes Mr. Neil’s Roast Chicken

WHEN it comes to French cooking, roast chicken is one of the most celebrated dishes out there.  Roast chicken is one of Mardi’s favourite “fast food” options in France– you can find it in any…

Mardi Michels makes Mr. Neil’s Roast Chicken

Mardi Michels teaches French at a small school for boys in Toronto, and she also writes the blog eat. live. travel. write.  As part of her teaching job, Mardi runs cooking classes twice per week for boys aged 7 to 14.  Mardi loves France (where she lived for five years before moving to Toronto) and on this episode, she makes a French classic: roast chicken.  I also visited Mardi and her students at cooking club while they made meatballs and tomato sauce in under an hour.  It was totally inspiring.  Mardi and her partner, Neil, own a historic home in southwest France which they operate as a vacation rental property.  Check it out here: neracvacationrental.com

 

** Photo by Kelly Brisson of The Gouda Life

 

 

 

Sook-Yin Lee and Adam Litovitz make Beef Stew in their Instant Pot

Litovitz-Lee Instant Pot Beef Stew Sook-Yin and Adam use their Instant Pot a lot.  They put whatever they have in their kitchen into their “delicious machine” and dinner’s ready.  This stew changes depending on what’s…

Chef Charlotte Langley makes Pierogi

Chef Charlotte Langley is a Pierogi making expert.  She messed around with a recipe that she learned from a friend’s mom in high school, and the results are delicious.  Classic comfort food, Charlotte’s recipe is…

Chef Charlotte Langley makes Pierogi (explicit!)

Come into Chef Charlotte Langley’s kitchen and listen to her making cheese and potato pierogi.  A classic dish, and one of her favourite Sunday comfort foods.  She also talks about rocking culinary school, her home province of PEI, and why she moved away from cooking in fine-dining restaurants.  She’s feisty, passionate and lives most of her life in the Land of Po.  Press play to find out what that means!

Check out Charlotte’s website for links to many of the fabulous things she does!  chefcharlottelangley.com

And follow her on IG (@chefcharlottelangley) and Twitter (@ChefCharLangley) for the latest info and updates on current projects.

 

Chef Caren McSherry makes Spicy Tofu

At the beginning of Chef Caren McSherry’s new cookbook, Starters, Salads and Sexy Sides, Chef Lynn Crawford writes: “Caren McSherry is truly a Canadian culinary icon. I can tell you that she is one of the most passionate, talented, generous, smart, creative, hilarious, life-loving, food-loving people I have ever met.”  Caren lives in Vancouver, Canada and she’s often on TV and radio in British Columbia. She’s the founder and owner of the Gourmet Warehouse, a food and housewares emporium that stocks a wide-range of products from all over the world.  She’s the author of seven cookbooks, and in 1978, she founded Caren’s Cooking School, which is Canada’s longest-running, privately owned school.

Caren worked as a flight attendant for many years and she took advantage of free flights to take cooking classes all over the world.  And she didn’t like tofu until she created this Spicy Asian Glazed Tofu which she made for Sunday night dinner.

 

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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