I was surfing the internet and came across this website. I was so intrigued with the idea that I immediately signed up. April was my first month as a participant and it was really exciting. I sent a box to Hornepayne Ontario and although it was from a different person I also received one from Hornepayne which was a cool coincidence. My box arrived a couple of days after the 15th (which is send out day) and was filled with some delicious goodies! I still have some goodies left to try but I am still dreaming about Milk Chocolate with Toffee and Sea Salt which i devoured in like 3 minutes! I also really enjoyed the 5 seed crackers! Many thanks to Laurie for the kick ass box and to Lindsay at Foodie PenPals for making it happen! (Click here to visit Foodie Pen Pals Sign up page)
I miss this blog. Today I pledge to start up dating Foodventures as much as possible. Sorry I have been MIA but don’t fret I’m back!
It’s BBQ season! My favorite season and last night I had some gal pals over for some food and drinks. My friend Katy brought over the fixings for this delicious appetizer. It was the perfect starter for our steak dinner and a total crowd pleaser.
- 1 package of whole mushrooms
- 1/3 cup of blue cheese
- 1/4 cup of plain cream cheese cheese
- 1 shallot
- 1 glove of garlic
- 1 tsp of butter
- Pre-heat your bbq and set the temperature on low. Clean the mushrooms and remove the stems (but save them for step 2!). Set the mushrooms aside and Melt the butter in a small frying pan over med high heat.
- Chop your mushrooms stems, shallot and garlic into small piece. Add your chopped veggies to your pan with the melted butter and saute until soft; about 5 minutes.
- While your veggies are sauteing: In a bowl combine the blue cheese and cream cheese and mix until soft and creamy. Once your veggies are ready add the hot mixture to your cheese and mix well.
- Spoon the mixture into the mushroom caps filling generously.
- Place the stuffed mushrooms on the hot grill and cook until the cheese in golden brown and the mushrooms are soft and cook throughout (about 15 minutes or so).
BBQ Mushrooms stuffed with blue cheese slide show: A new way to discover the steps to delicious foodventures!
The countdown is on to the long weekend. I am planning some delicious BBQ meals and am looking forward to sharing them with you. Until then…
I am currently working (hanging) with a group of kick ass folks in Banff, Alberta…
Up Tunnel Moutnain there is this incredible place called The Banff Centre, a truly special place where people from all over the world come to work, create, play, inspire, write, paint, challenge, discuss, confer, explore…needless to say it is a safe place to get down with your bad self.
The Banff Centre, being as innovative as it is, offers Fettucinni Sticks in the cafes for the milk and sugar that you want to stir into your coffee. Such a neat and cool idea to save you from using wooden sticks and wasting precious trees. Seriously steal this idea…
The CBC is producing a new show called In the Kitchen with Stefano Faita and it is currently filming it’s second season at the CBC studios in Toronto located at John and Wellington Streets. The cool thing about shows at the CBC, that most people don’t know, is that when it needs a studio audience the tickets are FREE. All you have to do is fill out an online form. (Find it here!) And usually within a few hours you get an email from an actual person with your tickets and offers for other shows. I’m not working right now and so I figured it would be a great way to spend an afternoon.
Anyway, the taping took about 2 hours and in between takes Stefano (who is really cute, really personable and really french) answers questions, chats with the audience (which is very small only 25 people or so) and is very engaging. I was flying solo and so the floor director placed me down front and center. The theme of the show was cocktail party (PERFECT!) and Stefano made 3 appetizers and a cocktail. We even got to sample one of the dishes (yummmy!). In between takes, I won a prize (EZwrap 1000) to take home due to my foodventure ways…. (woot!woot!) and at the end of the taping everyone in the studio audience received a bottle of Aurora Crushed Tomatoes with a recipe for for Stefano’s Penne Arrabbiata. Anyway, It was a super fun afternoon and I really hope to make it again before filming ends in mid December. My episode will air on a Thursday afternoon on during the second or third week in January.
**Click on the picture for a closer look at my afternoon with Stefano Faita:
I’m off to Banff on Saturday to work for a week and partay!
See ya on the other side.
My friend Erin brought over a whole bunch of goodies from her garden, including a bunch of beets. I love beets and usually just boil them and have them on hand to snack on or throw in a salad. Yesterday, I was online getting some food ideas for dinner and stumbled across the idea of a beet and chocolate cupcake. Here’s my take on this great recipe…You will be amazed at how moist the beets make this loaf and you will be shocked at the flavour. SO DELICIOUS!
- 2 cups of all-purpose flour
- 1 1/2 tsp of baking soda
- 1/2 tsp salt
- 1 1/2 cups of sugar
- 1/2 cup cocoa powder
- 3 eggs, beaten
- 1 cup Sunflower Oil
- 2 tsp vanilla
- 1 cup cooked and grated beets
****Click on the picture for a closer look at how to make a Chocolate and Beet Loaf:
I am really excited that Thanksgiving is coming up, it’s my favorite holiday and I will be heading to Northern Ontario to visit with family and friends. But first, I get to see Jesus Christ Superstar at the Stratford Festival! Just a thought, but you should WOW your people with this Chocolate and Beet cake at your Thanksgiving Festivities…
About 2.5 hours east of Toronto off the 401 hides a gorgeous part of Ontario known as “The County”. Up until 3 weeks, I had no idea that this incredible place existed. I fell into a work contract in Wellington Ontario by The Festival Players of Prince Edward County and it has turned out to be better than I could ever have imagined.
The County (as it’s referred to by locals) is home to the “new” wine country and manufactures some of the most incredible local foods. From sweat peas, to artisan cheese and delicious cider, it really is a place that anyone interested in local, whole foods should come to visit and support.
Yesterday. I bought this great book called The Ontario Table by Lynn Orgryzlo and she states that if everyone one in Ontario spent $10.00/week on local food, drink and products it would generate billions of dollars into Ontario’s economy which means more jobs, more education and more accountability to the people by the people. The choice to know where your food comes from and how it’s made. If you think about it $10.00/week isn’t very much. In fact with $10.00 you can buy a bottle of wine or a block of cheese or a bag of vegetables from your farmer’s market or fresh berries or mustards, or jams or…i mean the list is endless and it’s so easy to do anytime of the year. And it’s a lot easier than you would think no matter where you call home- Think about it and join me in this $10.00 a week challenge!
Today I spent the day visiting a few local hot spots in The County and got some great and tasty finds! I enjoyed the best pizza EVER at the County Cider Company, scored some delicious cheese at Fifth Town Artisan Cheese Co and The Black River Cheese Company, got spoiled with ice cream made by the Kawartha Dairy Company and purchased a few bottles of wine from the Waupoos Winery. A solid day of local fare!
****click on the picture for a closer look at my foodventure in Prince Edward County!
I hope everyone had a great Canada Day!