celebrity chefs

  • Cookbook Review: Nigella Lawson’s Kitchen Cookbook Review: Nigella Lawson’s Kitchen

    Cookbook Review: Nigella Lawson’s Kitchen

Cookbook Review: Nigella Lawson’s Kitchen

  Just when I thought Nigella couldn’t possibly produce another cookbook, she came out with this nearly-500 page heavyweight “Kitchen: Recipes from the Heart of the Home.” (Knopf Canada) Like many of her previous cookbooks, this one is meant to give us a glimpse into her household, by way of her feel-good food solutions for the harried weekday cook. Can this book live up to the high standard of past success? I’ve interviewed Nigella in the past and she was nothing if not utterly charming. Exactly what you’d expect. But lately, I will sadly admit, some of her recipes have been hit or miss. I am going to take partial responsibility for this though, because I don’t embark on any of her recipes without keeping in mind she is not a professional chef. Nor does she pretend to be. While I follow some pastry recipes with military discipline, there are some recipes, like Nigella’s, that I […]

celebrity chefs, cookbook review, Nigella Lawson|Comments Off on Cookbook Review: Nigella Lawson’s Kitchen
  • Cookbook Review: Bobby Flay’s Throwdown Cookbook Review: Bobby Flay’s Throwdown

    Cookbook Review: Bobby Flay’s Throwdown

Cookbook Review: Bobby Flay’s Throwdown

  Bobby Flay didn’t always rub me the right way – especially during his appearances on “The Next Food Network Star.” He was arrogant, abrasive even. But when I caught a few episodes of “Throwdown,” in which he goes head-to-head with chefs who have staked their claim as the best at making iconic dishes or desserts, he was humble, generous. His companion book, “Bobby Flay’s Throwdown” (Clarkson Potter) gives viewers a behind-the-scenes look at how the cooking challenges went down, lists both recipes, and declares the winner. I’ll admit it’s a hodge podge of recipes with no apparent theme and I didn’t really know where to start. But when I review I book, I have to try at least three recipes, so I buckled down and chose a few. You’ll find my quick and dirty reviews below, but keep reading to get excerpts of other recipes thanks to the good people at […]

  • Bourdain tells me whether he’s still a bad boy Bourdain tells me whether he’s still a bad boy

    Bourdain tells me whether he’s still a bad boy

Bourdain tells me whether he’s still a bad boy

  In my day job as producer at CTV.ca, my bread and butter is hard news. But I have also had the good fortune of meeting and interviewing some fascinating people in the food industry. Some of those people include Gordon Ramsay, his wife Tana Ramsay, Nigella Lawson, and of course homegrown talents such as David Rocco, Vikram Vij, Bob Blumer, Naomi Duguid and Jennifer McLagan. I am still ruing the time I bumped into Jacques Pepin in the CTV hallway and goggled at him without saying a word. On Wednesday, Bourdain was at CTV for an interview with Canada AM. I had the opportunity to interview him in the green room shortly before his TV appearance. While outspoken Ramsay was charm personified when I met him, Bourdain was a bit more reserved. But he soon warmed up after we began chatting about our children, the shows they watched (he watches “Backyardigans” with his three-and-a-half year old daughter Ariane); […]

  • What’s cooking for Christmas? Top chefs tell CTV.ca What’s cooking for Christmas? Top chefs tell CTV.ca

    What’s cooking for Christmas? Top chefs tell CTV.ca

What’s cooking for Christmas? Top chefs tell CTV.ca

  Starting today, CTV.ca is posting my interviews with top chefs such as Toronto’s David Lee, Didier Leroy and popular TV personalities such as Anna Olson and David Rocco. Find out, in the first instalment of 10, what Splendido’s Executive Chef David Lee will be cooking this Christmas.For the annual Christmas Eve banquet this year, I’m thinking I’ll contribute an asparagus tart and cherry-and-chocolate trifle. To accompany my mother’s traditional turkey and rice-and-pine-nuts stuffing on Christmas Day, I might make mini goat cheese and tomato tarts, wild mushroom risotto, and/or sticky toffee puddings. What’s on your holiday menu?

celebrity chefs, Christmas, David Lee, holiday menu, Splendido|Comments Off on What’s cooking for Christmas? Top chefs tell CTV.ca
  • Cookbook Review: Gordon Ramsay’s ‘Cooking for Friends’ Cookbook Review: Gordon Ramsay’s ‘Cooking for Friends’

    Cookbook Review: Gordon Ramsay’s ‘Cooking for Friends’

Cookbook Review: Gordon Ramsay’s ‘Cooking for Friends’

  I felt inexplicably nervous while trying out recipes from Gordon Ramsay’s latest cookbook. And then, it hit me as I carefully basted roasting Campari tomatoes with their pan juices. I was expecting Ramsay, the foul-mouthed celebrity chef who I both adore and fear, to point out I was doing something wrong. (This, despite the fact I have met and interviewed the multi-Michelin starred chef and he was nothing but gracious, and gentlemanly.)When I finally acknowledged my irrational fear, and stopped waiting for someone to call me “You donkeh!”, I set to work and the evening’s dinner unfolded as it should. I also have Ramsay’s “Fast Food” cookbook and while that one has been sitting on my shelf for several weeks now, this cookbook already has several post-it notes marking pages. Last night, I tried three recipes from “Cooking for Friends,” in which Ramsay shares the meals he loves to […]

  • Resto Review: My Favourite Restaurants outside Canada Resto Review: My Favourite Restaurants outside Canada

    Resto Review: My Favourite Restaurants outside Canada

Resto Review: My Favourite Restaurants outside Canada

  I have itchy feet. Can’t stay in one place too long without booking my next trip. As will become increasingly clear through my blog, I have a particular devotion to Paris – which I’ve visited four times. French food, in my opinion, is the best in the world. Most people who’ve never stepped foot in France, or even in a French bistro outside France, may scoff at the size of the portions and the pretentious service. As with everything, there may be some kernel of truth to the stereotype. But in my opinion, the reason why French cuisine is lauded around the world is because they keep things simple and let the food speak for itself. See the image of one of my favourite meals at Brasserie Bofinger in Paris. On the left, Chateaubriand steak with frites et haricots verts (green beans). On the right, magret de canard (duck) […]