If you caption enough cooking shows, you’ll pick up commonly used terms and become aware early on of the emerging buzzwords. Below are a few of our favourites.
Browned butter used for cooking.
A kitchen appliance that instantly freezes (or semi-freezes) food.
A hot butter sauce made with white wine or vinegar and shallots. Prepared properly, the sauce does not separate. Tastes divine over fresh seafood.
Another word for zucchini.
Cream thickened with the addition of bacterial culture. Differs from sour cream in that it is less tangy, higher in fat content, and not quite as thick. It is also absolutely delicious over fresh blueberries.
dulce de leche
A sweet delight made by slowly heating sweetened milk. Try it warm over ice cream.
Extra virgin olive oil. Use it only at room temperature. Heating EVOO destroys the unique flavour.
A mixture of cream and chocolate.
A jellied food. Connoisseurs would be horrified, but even humble Jell-O could be considered a gelée.
A protein found in wheat, barley, rye, and some other grains.
A grain similar to quinoa, but the seeds are about half the size. Gluten-free, it’s high in protein, fiber, iron, and calcium. Comes from South America. Poised to become as popular and ubiquitous as quinoa.
A condiment usually served with raw oysters. The traditional recipe consists of shallots, pepper, and vinegar.
A traditional Japanese vinegar sauce. It is dark brown, tart, has the consistency of water, and is used as a dip or dressing.
A cooked mixture of fat and flour (traditionally butter and flour, but may be made with a variety of other fats). Used as the basis for sauces.
sabayon or zabaglione
An Italian dessert made with egg yolk, sugar, and sweet wine. Move aside, tiramisu. Here comes sabayon.
A cooking method. Food is sealed in an airtight plastic bag and submerged in a water bath or placed in a temperature-controlled steam chamber. The food cooks at a very low temperature for many hours (up to 96).
A very fine (about the size of a poppy seed) African grain. Memorize this. It’s one of the hottest new grains.
French for “dish towel.” A foie gras torchon is prepared by wrapping foie gras in a dish towel, which is then poached in a multi-day process.
Made from either cheese or dough, a tuile is a thin, crisp wafer.
One of five classic French sauces. Velouté is made with a light-coloured meat stock (typically chicken or fish) thickened with roux.
Based on a recipe from Butter Baking. For those of you going through a little sugar withdrawal after the holidays, here’s a very easy-to-make sweet treat.
½ c butter
3/4 cup white sugar
1/4 cup brown sugar
6 tbsp cocoa
1/2 cup milk
6 tbsp Nutella
2 tbsp almond butter (or any other nut butter of your choice)
2 cups oats
1 1/2 cup puffed rice
½ c chocolate chips (optional)
Line an 8 x 8 pan with parchment paper.
In a medium saucepan, combine the butter, both sugars, cocoa and milk.
Place the saucepan over a high heat and bring the mixture to boiling point, continuously stirring.
Boil for 90 seconds, still stirring.
Remove from heat.
Mix in the Nutella and almond butter until thoroughly blended.
Stir in the oats and puffed rice.
Pour into the lined pan.
Spread the mixture evenly with a spatula.
Optional: Sprinkle ½ c chocolate chips evenly over the top.
Place in the freezer for about an hour, until set. Slice into bars and enjoy.
HGTV Canada’s #1 series is back for another season. The master logsmiths at Pioneer Log Homes build massive, multi-million-dollar log homes that are shipped around the world and reconstructed wherever the client wants.
Featuring ground-breaking footage from seven winters on the Belcher Islands in Hudson Bay. Recreations of traditional life 100 years ago are juxtaposed with modern life in Sanikiluaq, as both people and eiders face the challenges posed by changing sea ice and ocean currents disrupted by the massive hydroelectric dams powering eastern North America.
Wealthy Alex and blue-collar June are madly in love, but get their wires crossed while racing down the aisle. June’s been preparing for a very specific kind of wedding her whole life, as a tribute to her late mother, but Alex’s mother, Diana, thinks otherwise.
Biologist/Explorer Niall McCann travels the world through some of the toughest terrain, researching animals to better understand their behaviour. Now he’s on a mission to find the Biggest and Baddest creatures on the planet.
To repair his tarnished image, a jaded rock star publicly decides to fulfill a child’s “Dear Santa” Christmas wish. After reluctantly agreeing to spend the holidays in a small town and perform in the local holiday Christmas concert, he’s mortified at the prospect of staying in the home of an idyllic, close-knit family, but soon realizes the true value in what they have – love, caring, and a memorable holiday spirit.
Adam Murphy had it all: a great job, an endless parade of gorgeous women, and the charm to make it all look well-earned. One night, he went to bed with everything he ever wanted and woke up with something no-one ever wants… That Burning Feeling.
Heavenly angel Harry Mills is sent to Earth on a trial assignment to intervene in the life of a woman who needs help getting her life on track after the death of her father. With a deadline of Christmas Day, he attempts to help her heal in order to embrace a new future, and an unexpected love, just in time to celebrate the miracle of the holiday season.
Based on the best-selling novel by Anita Diamant, “The Red Tent” is a sweeping tale that takes place during the times of the Old Testament, told through the eyes of Dinah, the daughter of Leah and Jacob.
A man and his wife die in each other’s arms. The husband finds himself condemned to a special place in hell, blamed for her murder – a fact he refuses to accept. His punishment is to eternally re-live that last dreadful day.
It’s got lemons, it’s got mushrooms, it’s easy, it’s delicious… check out this wicked repost from Jamie Oliver! A seriously amazing go-to recipe.
9 – 11 ounces mushrooms
3 tablespoons olive oil
1 clove of garlic, finely chopped
1 – 2 small dried red chilies, pounded or chopped, or chili flakes
salt and pepper
juice of 1/2 lemon
1 pound pappardelle
parmesan cheese, grated
1 handful parsley, chopped
2 ounces butter
Slice the mushrooms thinly. Put the olive oil in a very hot frying pan and add the mushrooms. Fry, tossing once or twice, then add the garlic, chili, and a pinch of salt. Fry for 4-5 minutes, tossing regularly. Then turn the heat off and add lemon juice. Toss, and add salt and pepper to taste.
Add the cooked pasta to the mushrooms, and the parmesan, parsley, and butter. Toss, serve, and sprinkle with parsley and more parmesan.
1. In a large saucepan over medium-low heat, add butter and let it melt completely. You want it to darken into a golden color.
2. Dice the 1/4 medium onion, mince the 2 cloves of roasted garlic, and mince 1/2 tsp. fresh ginger.
3. In a small container, mix together all of your spices so you have them together. 1/2 tsp. Salt, 1/2 tsp. Pepper, 1/2 tsp. Freshly Minced Ginger, 1/4 tsp. Cinnamon, 1/4 tsp. Coriander, 1/8 tsp. Nutmeg, and 1 Bay Leaf.
4. Once the butter has turned a dark golden color, add onion, garlic, and ginger to the pan and stir well. Let this saute for about 2-3 minutes or until onions start to go translucent.
5. Measure out 1 cup of pumpkin puree and set aside.
6. Once onions are translucent, add spices to the pan and let cook for 1-2 minutes.
7. Add pumpkin puree to pan and stir into the onions and spices well.
8. Once the pumpkin is mixed well, add 1 1/2 cup chicken broth to the pan. Stir until everything is combined.
9. Bring to a boil and then turn to low, let this simmer for 20 minutes.
10. Once simmered, use an immersion blender to blend together all of the ingredients. You want a smooth puree here so make sure you take your time. Cook for an additional 20 minutes.
11. In the mean time, cook 4 slices of bacon over medium heat. Use a grease catcher to keep the mess off of your stove-top.
12. Once the soup is ready, pour in 1/2 cup heavy cream and the grease from the cooked bacon (this should be around 3 tbsp.) mix well.
13. Crumble the bacon over the top of the soup. Optional: Serve with chopped parsley and 2 tbsp. sour cream.
Each week, five passionate cat owners bring their cathletes to race against the clock and challenge their agility in a course of extreme cat obstacles: run the gauntlet, scale the wall, leap the watery divide.
For Mira Simon, it feels like a prank when all of her dreams start coming true on April Fool’s Day. Even though it’s the life she’s always dreamed of, Mira starts to realize that actually living this dream is much harder than she imagined.
Arctic airline Buffalo Airways defies the freezing cold and the competition by using resilient WWII-era propeller planes to fly vital fuel, supplies, and passengers to remote outposts all over the Canadian.
A noir crime drama set in Aberystwyth, Wales, where the troubled but intense DCI Tom Mathias searches for redemption while solving hate crimes.
Pants on Fire
Airs on Disney XD, November 9.
15-year-old Jack Parker’s life gets complicated as all the lies he’s ever told suddenly become real. It’s up to Jack and his buddy, Ryan, to figure out who or what is behind this crazy situation, all while chasing down a plush purple hippo who may hold the key to unlocking this mind-boggler.
Follow Evel Knievel’s metamorphosis from a small-town rebel in Butte, Montana, to a cultural icon. His rise to super-stardom was built on nerves of steel and the ability to get up and do it again, no matter the severity of the fall.
The film tells the remarkable story of Steve McQueen, one of Hollywood’s most iconic tough guys, and digs deeper into the underexplored aspects of the legendary star’s life, such as his immense passion for racing and all things fast – cars, motorcycles and airplanes.
1 cup raw, unsalted almonds
4 c water + water to soak almonds
1 tsp vanilla
2-3 medjool dates or good quality sweetener (optional)
1/4 t cinnamon (optional)
Soak almonds (ideally overnight) in a bowl of water large enough to generously cover the almonds.
In the morning, discard the soak water and rinse the almonds well.
In a blender, combine 4 cups of water, almonds, vanilla, salt, pitted dates (or sweetener), and cinnamon. Blend on high for one minute.
Strain mixture through cheesecloth, an old cotton pillowcase, or a nut bag.
Presto: almond milk! Seal in a mason jar and store in the fridge. Leftover in the cheesecloth, you now have almond meal as well. This can be dried gently in a super-low oven and then further ground into flour or added to granola!
Tells the story of adult and teenage fans of the show My Little Pony: Friendship is Magic, who adopt the show’s themes of kindness, loyalty, generosity, honesty, laughter, friendship, and personal responsibility.
Follow Tim Warmels in his in his quest for love on Season 2 of the Canadian version of the hit reality show.
Plays at the Edmonton International Film Festival September 29 and 30th.
A hilarious and investigative look at the long history and major influence Canadians have had on the development of American pop culture, featuring exclusive celebrity interviews and classic archival footage.
The struggle to protect wild Pacific salmon from open-net pen fish farms leads to the discovery by filmmaker Scott Renyard that many wild fish populations have collapsed, which has dire implications for climate change.
October 24 – 26 ZOOM 48-hour Student Film Festival
A very different kind of film festival.
Mulgrave ZOOM Film Festival is in its 13th year and has one of the highest participation rates of any student film competition in the province of British Columbia. Filmmakers have 48 hours to plan, shoot and produce a finished film.
November 6 – 9 Vancouver Asian Film Festival
VAFF’s theme for 2014 is “What’s Your Perspective?” – a question that calls upon our collective past and present, and how we interact with one another in society.
November 21 – December 4 European Union Film Festival
A lively, provocative, stimulating, and entertaining state-of-the-Union celebration of the diversity, creativity, and accomplishment of contemporary European filmmaking.
December 3 – 7 Whistler Film Festival
Focuses on the discovery, development and promotion of new talent. A must-attend festival for artists, the industry and audiences.