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Baby Kale Chips with a Kick

Baby Kale Chips with a Kick

Wondering if you can make kale chips with baby kale? Most definitely. Take yours up a notch with this recipe for baby kale chips with a kick!

Strawberry Cheesecake Sherbet

Strawberry Cheesecake Sherbet

You gotta love Canadians. In what other country do people head outdoors wearing short-shorts and flip-flops, with their lily-white legs exposed for all the world to see, the moment the mercury rises above 12 ºC? Spring fever is raging here in Western Canada as we...

The Grown-up Grilled Cheese

I love Top Chef, in all its renditions – Top Chef, Top Chef Masters, Top Chef Texas, and, of course, Top Chef Canada. I also love a good grilled cheese sandwich (heck, I even love a not-so-good grilled cheese sandwich), so if I were to speculate on Chef Dale...

The JC100: Boeuf Bourguignon

Welcome to the last week of the JC100 Celebration! I’m sure it comes as no surprise to Julia’s fans that we are ending the celebration with the recipe she is probably best remembered for, Boeuf Bourguignon. Over the last fifteen weeks, the JC100 bloggers...

The JC100: Coquilles St. Jacques À La Provençale

Welcome to Week 14 of the JC100 Celebration! Today also marks the kick off Julia Child Restaurant Week (from August 7 – 15th) where 100 restaurants around the country will pay homage to the culinary icon. Be sure to check out Julia Child on Facebook to see which...

The JC100: Cheese Soufflé

Welcome to Week 13 of the JC100 Celebration! With only two weeks left in the countdown, we are finally taking on one of Julia’s most famous recipes, Soufflé au Fromage, a show stopper of a dish that practically demands to be served with a flourish! In...

The JC100: Provençal Tomatoes

Hello and welcome to Week 12 of the JC100 Celebration! This week we have a cornucopia of vegetable dishes to choose from including Asparagus with Hollandaise Sauce, Celery Root Rémoulade, and Provençal Tomatoes. Few bites of food are more sublime than a perfectly...

The JC100: Ratatouille

Welcome to Week 11 of our celebration of the extraordinary life of Julia Child and her legacy of timeless recipes. This week we’re cooking ratatouille – an eggplant casserole with tomatoes, onions, peppers and zucchini. The eggplant, or aubergine, belongs...

The JC100: Bouillabaisse

Welcome to Week 10 of the JC100 Celebration! I confess. I almost didn’t take part in this week’s assignment. With current temperatures in the Okanagan Valley soaring above 35° C, the last place I wanted to spend time was in the kitchen and the last thing I...

The JC100: Chantilly Aux Framboises

Welcome to Week 9 of the JC100 Celebration! This week we’re making Chantilly Aux Framboises – a light, luscious, cloud of whipped cream flavoured with sweet summer berries. The recipe originally appeared in Mastering the Art of French Cooking as Charlotte...

The JC100: Roast Chicken

Welcome to Week 8 of the JC100 Celebration and the halfway point on our countdown to Julia Child’s 100th birthday on August 15th. In earlier weeks, we’ve cooked classic recipes from Mastering the art of French Cooking 50th Anniversary and The Way to...

The JC100: Fillets of Sole Meunière

  Hello and welcome to Week 7 of the JC100 Celebration where we are cooking Fillets of Sole Meunière (sautéed sole with lemon and parsley butter). I was a little surprised that we didn’t kick off the party with this one, but good things come to those who...

The JC100: Reine De Saba

Hello and welcome to Week 6 of the JC100 Celebration where, for the first time since the countdown began, we’re baking! This week’s special recipe is Julia Child’s Reine de Saba, a delightfully decadent chocolate and almond cake named for the...

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