Saturday, October 31, 2015
This is a very simple fall stew quick enough for a weeknight but fancy enough for company, which is my favourite category of recipe!
Also, this recipe makes a ton of stew and the leftovers are great! The recipe comes from Cooking Light magazine. Here's what you need for this quick fall stew:
Sunday, October 18, 2015
For Thanksgiving this year I was in charge of making apple pie. I know this is not technically a tart, but I prefer apple pie with crumble topping, rather than a double-crust pie, so it's very close to a tart.
I used The Food Lab's easy pie dough recipe to make the dough ahead of time and kept it in the fridge for a few days, then assembled and baked the pies the day of our dinner.
The dough is very easy to make in the food processor. I've been afraid to attempt pie crust in the past but I'm finding it pretty simple these days. As long as you keep things very cold it isn't scary at all!
Here's what you need for two apple pies with crumble topping:
Tuesday, October 6, 2015
Canadian Thanksgiving is this weekend, so I thought I'd share one of my family traditions with you. I'm not Ukrainian by birth, but my eldest aunt has been married to a Polish/Ukrainian man for over 45 years, and my uncle's culinary traditions made their way to our Canadian table.
Every year for Thanksgiving we have the usual turkey, stuffing, mashed potatoes and pie, but we also have pierogies, cabbage rolls and meatsticks.
My family has always called these fried, breaded pork skewers "meatsticks", but in many parts of North America where Eastern Europeans have settled, they're called City Chicken. Believe it or not, chicken was once such a luxury item that this imitation drumstick was created from cheap cuts of pork.
And they are SO delicious. If you're keeping track, we serve three kinds of meat at our Thanksgiving: turkey, pork and beef in the cabbage rolls. But the meatsticks have long been my favourite and they're great any time of year (we have them at Christmas too).
So here's my family recipe for meatsticks, courtesy of my wonderful aunt.