An exotic creature who came to our Manitoba town from Paris one summer. She knew everything there was to know about beauty. She always took lemons to the beach. We, of course, copied everything she did and by mid-July we all had wonderful golden sun streaks in our winter brown hair. We didn’t know then that lemon oil contains furanocoumarin compounds that act as photo-sensitizing agents, which increased sensitivity to ultraviolet light. We only knew that it bleached our hair in a most natural looking way. Sexy Lexy even understood aromatherapy before it had to name. The handkerchief in the pocket of her pedal pushers was always scented from rubbing it over of fresh lemon, extracting the aromatic zest from the tiny oil globes in the rind. She’d touch her hanky to her nose. “It clears my head and makes me feel good,” she’d say. “It helps me make up my mind.” Continue reading “Spicy Jamaican Lemonade”
On a tour of Northern Thailand, a visit to the Four Seasons Resort Chiang Mai represents the height of luxury. Here we plant rice, dine on exquisite Northern Thai cuisine, sip blended watermelon, orange and pineapple juice, and learn to cook.
No tour of Thailand is complete without a cooking class. Our visit to the riverside Amita Thai Cooking School in Bangkok includes a stroll through a garden of edibles that serve as the pantry for our culinary needs. Donning aprons we stand behind our individual cooking stations.
On the menu: a tantalizing Stir Fried Chicken (Gai Phat Met Ma Muang Himmaphan) with blue rice – just because it’s cool. This panoply of ingredients is visually stimulating, aromatic, and will make your taste buds dance.
Patio season is upon us. It’s the time when dining out means never actually setting foot in a restaurant, but soaking up the sun outside it.
According to lifestyle expert Danielle Finestone, low-alcohol cocktails and low-carb snacks will be headlining this season’s patio menus. This shift shows patio owners are accommodating Torontonians’ commitment to healthier living and the popularity of low-carb diets. “The benefits of low-alcohol, zero sugar cocktails is that we can indulge in more than one cocktail without the guilt, and it highlights other flavours in the drink more prominently when the alcohol is lessened,” shares Finestone.
Here are Finestone ‘s top picks for a quick and easy drink to combine with snacks that patio goers can enjoy at their home patios or out on the town. Cheers!
Summer Thyme Cocktail
0.5 ounces Crystal Head Vodka
1 ounce pomegranate liqueur
1 ounce Schweppes Zero Grapefruit flavour
Garnish: sugar (for rim), and thyme sprig
Fill a cocktail shaker with ice. Add the vodka, liqueur and mix. Shake well. Strain into an ice-filled glass. Garnish with thyme sprig and use sugar for the rim.
5-minute Summer Appetizers:
Goat Cheese, Fig and Prosciutto Bites
4 fresh figs, halved
4 tbsp of goat cheese (or to taste)
4 slices of prosciutto
Topped with drizzled honey and coarse sea salt
Halve the figs and top each fig with goat cheese. Then, wrap each fig with one slice of prosciutto and drizzle with honey. Add a dash of sea salt, to taste.
Roasted Red Pepper Feta Dip
3 ounces of canned red peppers
1/2 cup Tre Stelle feta cheese
1 tbsp olive oil
2 tbsp lemon juice
Chili flakes, to taste
Mix all the ingredients into blender until all items are blended entirely. Serve with vegetables or tortilla chips.
For more info and great ideas from Danielle Finestone go to: @tofoodies.
Sometimes we crave nostalgia. Time was, the Yorkville lunch spot was the Studio Cafe at the old Four Seasons Hotel, Toronto location. One day while filming the series Twice in a Lifetime, my father, Al Waxman, on a one hour lunch break, arrived to meet my mother, DINE publisher, Sara Waxman, and I for lunch in full-make up. He pre-ordered Lynn Crawford‘s “Tandoori Chicken Salad.” This was his favourite dish on the menu. It arrived just in time, and as always, hit the spot!
Tandoori Chicken Marinade Recipe Prepared by Executive Chef Lynn Crawford, Four Seasons Hotel, Toronto
4 boneless, skinless chicken breasts
FOR THE MARINADE:
330gm plain yogurt
100gm ginger paste
100gm garlic paste
100ml vegetable oil
3tbsp Garam Masala powder
2 tsp red chilli powder
2 tsp Kosher salt
2 drops of red food coloring
juice of 3 lemons
Combine all ingredients in a mixing bowl and marinate chicken breasts overnight (recommended.) Grill chicken over medium-high heat, or bake in a 400°F oven, until internal temperature reaches 170°F.
Grass Roots Kitchen Bison Stew celebrates the Prairies. The Bison is sourced from Swan Lake First Nation and is entirely prairie grass fed. The Swan Lake community holds their relationship with the Bison as culturally sacred and Tall Grass prepares it in that spirit. The stew is slowly simmered with local organic root vegetables and a splash of local Half Pints Beer to deepen the flavour.
Tall Grass Prairie Bread Co.’s Wild Rice Bread began its life in their bakery after being approached by a Manitoban aboriginal band who were forming a co-op to market their own wild rice. Inspired by this idea, Tall Grass quickly decided to design a bread. It has had its fan base ever since.
The Wild Rice Bread is a blend that celebrates the pristine lakes of the shield country and combines it with heritage Red fife wheat. A bread that is nutty, earthy and delicious.
1 ½ cups whole wheat flour
1 cup white flour
1 tsp. salt
1 tsp. instant yeast
1 tsp. ginger powder
½ cup wheat sour (optional, if available)
1 to 1 ½ cups of water
½ cup cooked wild rice
Mix everything except for the cooked wild rice, adding enough water to create a workable dough.
Knead dough by hand or in a small mixer for about 7 to 9 minutes, until gluten is strong. Then work in the cooked wild rice, ensuring it is fully mixed in.
Let rise in a warmish place, until about double in size, approx. 1 hour.
Divide into loaves, as many as appropriate for your oven size (should give about 2 average size loaves). Gently shape into loaf: can be baked in a loaf pan, or left freestanding on parchment paper. Wait until almost double in size. You will know when it is ready to bake when a floured finger pressed against the loaf still springs back but leave a distinct indent.
Bake at 380°F for about half an hour. The bread should be nice and brown and have a hollow sound on the bottom when tapped.
Recommend serving fresh on the side of your favourite hearty lunch or dinner, or with a healthy dollop of homemade jam.