Savagely delightful “empanadas colombianas” for the international food fair at Carousel of Nations on February 4
These Colombian empanadas will delight your taste buds. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanadas ares made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, huitlacoche, vegetables or fruits among others. Leslie Savage photo Food Editor Leslie Savage Medellin,...
Brush off the snow and stock up on good-for-you treats
Baby it’s cold outside! Chase away those chills with a muffin chocablock with fruit and nuts or upside-down cake with a crunchy fruit topping. Leslie Savage photo Food Editor Leslie Savage Cold weather sharpens the appetite for carbs and also the craving and need for fruits that ward off colds and flu. Cranberries, a fruit native to North America...
Winter soups to warm your cockles
Start with the Chunky Veggie Soup on the right. Add-ons create the Bloody Mary Borscht or the Winter Minestrone. Nice way to entertain—just make all three, add some good bread and a little cheese, and make a cranberry upside down cake (next week) and you’ve got a party. (Don’t worry, someone will bring beer.) Leslie Savage photo Food Editor Leslie...
Savage Delights’ easy pot roast with apple pie or apple tart
Food Editor Leslie Savage Slow cooking has become popular again—think of pulled pork — perhaps as the carnivores of the gastronomic world search for the big earthy flavours of old fashioned stewpots that leave the kitchen steamy with soul satisfying aromas. Here is an easy pot roast—to simmer in a slow cooker or in a slow oven, about 300° F,...
Roast turkey for Christmas — or maybe not!
Using skinless chicken breasts means you must protect the meat from the heat of the oven—orange slices do the trick. They brown up well, and are attractive serving additions, especially with the bright orange squash/turnip bits. Slice the roulades before serving, or at the table if you like, and remove the string once the chicken is plated. Leslie...
Gifting the cook
The Christmas season is Revelstoke is a beautiful time—skiing, snow, food, lights, music and choirs of angels to soften what’s been a tough year here for many. On December 21, the days start to lengthen again. Savage Delights’ Yule Log, shown here with Sam the Snowman, was the feature sweet at the ESL and Literacy Christmas dinner Dec 4. Leslie...
La Baguette’s on the mountain this winter
Simple it is, but as satisfying a supper as much more time intensive ones—as the cooking is done by Sonia and her staff at La Baguette. I sprinkled some pumpkin seeds over the ravioli to add texture, and carmelized pecans would also be nice. Leslie Savage photo Food Editor Leslie Savage 30-MINUTE SUPPERS Porcini mushroom and parmesan ravioli* with...
Live, cook, eat: 8 weeks in China
Despite the heat, or maybe because of it, we cooked a big batch of chili then ate it for both lunch and dinner quite a few days in a row. The key is to make it light—this one is meatless—and with the flavour of the many veggies balanced rather than overwhelmed by tomatoes and chili the way it is in many hearty winter chilis. Leslie Savage photo Food...
Cupcake joy in the changing world of domestic godesshood
Food Editor Leslie Savage Chocolate Cupcakes Decorating with Real Butter Frosting I did try cake decoration on my own, once. Bought a bunch of tips and a book. I was frustratingly iincompetent in my first attempts to forge a concoction of sugar and fat and colour into those clever little rosebuds that cake decorators create by the perfectly consistent...
Learn how to decorate your next batch of cookies
Deenie goes for bright blue and seems oblivious to the mess in her office. Leslie Savage photo It’s easy to take very seriously the cake decorating thing — it does require planning and concentration to figure out and execute a lovely cupcake. Leslie Savage photo By Leslie Savage Colleen’s next class at Chantilly will be in November, Level Two...
