Savour Food

Seasonally Fresh!! New product/food Launch

2011-05-11T15:05:00.000-07:00

SEASONALLY FRESH!!!!

With the recent purchase of Route 40 Soup Company, I've decided to at the same time launch a new food product to sell and Feature at the Farmer's Markets this summer.

I am so excited to be launching this together with our soups.
I want this to be a tribute to all of our local suppliers, growers and farmer's markets here in Alberta and Calgary.

What can you expect from this new food product?
Fresh, Local and cooked according to what is in season. Don't expect to find the exact same thing every time. That's what makes this so exciting. We have so many food products, produce and supplies available to us, I want to take full advantage of them all.

What and who is this product for?
This will be available to anyone who is interested in supporting local growers and producers. Fresh, Organic, local salads, appetizers, meals and desserts packaged ready for you the consumer to purchase, take home and enjoy.

My mind is spinning right now with recipes, ideas and ways to market this new product.

I am really proud to now have the chance to be a part of a wonderful group of people who work really hard, who stand by their product and who are willing to bring all of this to you the consumer at the local farmer's markets. What an opportunity!! This is my way of saying Thanks to all of them. Of producing recipes that feature their products so you can also enjoy!!

Here's to cooking Seasonally Fresh!!!

And here's to seeing you all at the markets this summer :)

Tell me what types of things you'd be interested in seeing in our
Seasonally Fresh Product Launch...I am all ears!!

Until we cook again

New Adventures!!!

2011-05-07T23:08:00.000-07:00

I've been waiting for a while to blog about this, and in light of recent decisions, I've decided not to wait any longer.

Savour the Art of Food has purchased a company that I truly believe in and have supported for quite some time. The philosophy of this company is one I have also tried to instill in my company and one that has given me the drive and passion behind my cooking.

ROUTE 40 SOUP COMPANY is now a part of Savour the Art of Food. My head has been spinning with the many new opportunities the purchase of this great company will bring. New products, markets, opportunities for growth in areas I never even thought possible.

Savour will still continue to make the soups that everyone loves, with the addition of new soups and products to be offered at the many farmer's markets around the city and area.

So keep posted for times, and market schedules where you can come out and support our new endeavor and passion for good quality, locally supported fresh ingredients!

I am so EXCITED to announce this new adventure as I like to call it!
Thanks Mark and Lanny for thinking of me to take over the company you have worked so hard to grow, establish and love!!!

Until we cook again:)
And until we see you at the Markets :)

Forming NEW RELATIONSHIPS

2011-03-01T13:12:00.000-08:00

Well over 2 months ago, an opportunity presented itself.
After much contemplation, thought, nervousness, and sampling, a new relationship has been born.

Waves will soon be offering food from Savour the Art of Food.
The new menu will consist of approx. 22 items.
Panini's (lunch and breakfast), granola cups, fruit cups, lasagna, wraps, quiche's, and salad's.

It's an opportunity we are looking forward to and putting a lot of faith into.

The LAUNCH date is set for Monday, March 7th.
So much to do to be ready :)

This opportunity could not have presented itself if it weren't for the close working relationship we have with Mark and Lanny Klaudt of Route 40 Soup Company.
Thanks for believing in my company and for presenting this opportunity.

So here's to newly formed working relationships and the start of a new year with new opportunities.

We are looking forward to seeing where this will lead and doors it may open.

Until we cook again
for Waves Coffee House :)

Friday, December 10th!! Mark your calendars and register

2010-11-30T11:35:00.000-08:00

The Wait is Over!!!

Savour the Art of Food's One night only Christmas Event :)

Friday, December 10th from 5:30-11pm (approx.)

Menu:

1. 4 jars of Homemade Salsa
2. Pre-Seasoned Vaccum Sealed Maple Bacon Wrapped Turkey ready to go into your Freezer for the Holidays
3. Herb & Citrus Crusted Pork Tenderloin, vaccum sealed and ready for your Freezer
4. Savour the Art of Food's Signature Lemon Lime Cilantro Shrimp ready for your Freezer
5. 4 jars of Red Pepper Jelly

Everyone will be able to go home with all of this yummy goodness. You'll be making everything listed above, can the salsa and jelly, and...take the printed recipes home with you.

Only 10 SPOTS available for this SPECIAL class.

Cost includes:
registration, all supplies and ingredients for all 5 items, recipes to take home, and beverages and snacks to enjoy through out the evening.
So pre-register. Come and join us for this one time only special event.

Cost is $160/person
for pre-registration - 50% of class cost is required
email me at carla@savourfood.ca if you are interested

You don't want to miss out on all of this great food. Just in time for the holidays, entertaining, and gift giving.

Merry Christmas
from
Savour the Art of Food

until we cook again:)

Savour the Art of Food's Special Christmas Cooking Event

2010-11-12T13:26:00.000-08:00

I know lots of people have been following my company blog, and I truly appreciate it.
I have to apologize to everyone for letting so much time go by without a post. Moving, building and moving again, just took up a lot of time.
But I am so happy to be back at it again. I've missed posting.

So as a thank you to all of those who continue to follow my blog I am putting together a
SPECIAL CHRISTMAS COOKING EVENT :)

I am in the final stages of putting together the details, and will have a huge post with all the details.
Where, When, What and Who

So stay tuned and check back often.
You won't want to miss this one!

Until we cook again:)

Ask Away??

2010-08-12T01:12:00.000-07:00

What would you like to know in regards to cooking?
Is there anything you've always wanted to know how to cook?
How about that unique grocery item that you are curious about, but just don't know what to do with?
Anything,Just Ask Away.

Taste of Home Cooking Class

2010-08-02T11:23:00.000-07:00

I realize this post comes very late, but with summer holidays being just around the corner from this class, and moving in the process, it's better late than never :)
This class is one of my favourites.I am a true believer of supporting local growers.In Calgary, there are so many. Too many to mention, and I'd feel bad leaving anyone out.But that was the purpose of this particular class. To educate people of the many wonderful, colourful, organic and beautifully grown fresh produce right here in our own backyard.
The group loved learning about where the best Local Farmer's Markets are located, and who some of my favourite growers are.
Enjoy the pictures from the gorgeous produce and food, as well as some of the dishes created from the very same produce :)

(fiddleheads-not too common here in alberta, but with some extensive looking around, you can find them) Delicious sauteed in butter and fresh garlic with a sprinkle of sea salt and cracked black pepper

(Purple and Yellow carrots-absolutely gorgeous on a plate next to any protein of your choice)

(Baby Heirloom Tomatoes-these have got to be some of my favourite colors) When I look at all these amazingly stunning colors...nothing says SUMMER and FRESH more than these :)

(Just some of the local ingredients used for this great cooking class)

(Locally grown Fresh Herbs-the smells are hard to walk away from. A sprinkle on a salad adds a whole new dimension of freshness)

Roasted baby Heirloom Tomatoes, with garlic, fresh oregano, parsley and finely diced red onion, served over Angel Hair Pasta.

is your mouth watering yet? mine is :)

Beet Salad. Stem the beets or roast them, add some thinly sliced onion, a fresh earthy vinaigrette and some fresh dill and you have one of the best Summer Salads ever!

Pulled local Pork and Chorizo Crostini and garlic butter sauteed crimini, oyster and shitakie mushrooms with a sprinkle of fresh chives.

mouth watering isn't it?

There is always fresh locally grown produce and ingredients to be found. It may take a bit of an effort to find it, but once you do...I promise you you'll never want to go back. Nothing compares to the feeling of supporting all that is locally grown.

Fresh Beet Salad Recipe:

Ingredients:

3 or 4 fresh beets
1 small onion
Extra virgin olive oil
Wine vinegar
Fresh lemon juice
Salt and black pepper

Preparation:

Slice greens from one bunch of 3 or 4 beets (I make another salad with the greens.), or use trimmed beets. Scrub beets well with a vegetable brush and water, but don’t peel.
Put in a pot with plenty of water, bring to a boil, and simmer 30 to 45 minutes, or until just easily pierced with a fork or knife tip. Drain (if you save some of the bright red water, it adds great flavor to soups.)
Meanwhile, finely dice one small yellow, white or red onion. Make a dressing of ¼ cup extra virgin olive oil, 2 T (tablespoons) red wine vinegar (cider vinegar will do if necessary), 2 T lemon juice (at least partly fresh), ½ t (teaspoon) kosher or other salt, and a few grinds of black pepper.
Let beets cool enough to handle gingerly—they must still be warm when you dress them. Wear rubber gloves if you don’t want dyed hands. The skins will come off easily. Cut off the ends and slice thinly (for ease, cut in half and then slice flat side down).
Put beets, diced onions and dressing in a pretty bowl. Refrigerate, but take out a little early so it won’t be icy cold. Taste and correct for salt.

Until we cook again :)

Stayed tuned in the following posts for cooking class schedule for fall of 2010

Thanks for a GREAT cooking class...

2010-06-01T23:29:00.001-07:00

I love what I do!!!

A big shout out to Adoption by Choice!

What an awesome group!

We had such laughs, and of course soooo much food...

Thanks for coming out and taking this Tapas Cooking Class :)

The class had barely started and they were already posing for pictures. Lol's

As you can tell...they enjoyed their Artichokes :)

Ohhhhh, and the laughs

As soon as they walked through the doors, the jokes started.

We can't forget about the nicknames, right

"Princess"...hahaha

I know it's looking like we really don't learn much in my cooking classes,

but I promise, along with the joking, nicknaming, laughing and much eating,

there is a lot of hands on cooking and learning to be had

Yummy Asparagus Wraps

The recipe will be at the end of this post

Learning how to plate our Delicious Asparagus Wraps

they look so pretty :)

I think my awesome photographer had a blast with this group.

funny faces, smiles, and poses...what more could you ask for

You guys made my night. I don't think I've laughed so hard in a cooking class yet.

Hope we get to this again for you guys.

An extremely memorable night! And I don't mean in a bad way.

THANKS!!!!

It's groups like this that make me love what I do

Asparagus Wraps

Ingredients:

12 pc’s of Asparagus

1-2 Thin pieces of Steak

Olive oil

1 garlic clove (crushed)

Balsamic Vinegar

Salt and Pepper to taste

Directions:

1. Steam Asparagus and Crushed Garlic to still crunchy. Remove from pan, and shock in cold water bath to stop the cooking progress. (also helps keep the asparagus a nice green colour)

2. Meanwhile pre-heat oven to 350 degress

3. Place piece of steak in between two layers of plastic wrap and pound out thin

4. Take three pieces of asparagus, (3 pieces for each thinly pounded out piece of steak) and wrap inside pounded out steak and secure seam side of meat with toothpick forming a nice little bundle

5. Heat 2 tbsp of oil in a pan

6. Place asparagus bundles in hot pan and sear on all sides. Be sure not too crowd your pan, you will loose some heat

7. Remove from pan, and place on lightly sprayed baking sheet and bake for approx. 5-10 mins depending on desired doneness

8. Remove wraps from oven, and let rest for about 5 mins before serving or cutting into them

9. In the same pan used to sear the bundles, place 4 tbsp of balsamic vinegar and simmer until reduced by about half and somewhat thickened

Serve warm with drizzle of balsamic reduction

Until we cook again:)

What's your Culinary Question?

2010-05-20T00:01:00.001-07:00

So...it's that time again. I know I wanted to do this post once week, but life has been really busy, so it may not happen that often, but it will happen.
With that said...Ask Away!!What is your Culinary Question?What would you like to ask?
I'll do my best to answer.
Until you ask again :)
ps...stay tunned for pictures and posts from my latest cooking classes. They were a huge hit!!!

Culinary Questions Answered

2010-04-27T12:21:00.000-07:00

Some good questions were asked.
Now to do my best to answer them.

1). How do you choose Sea Salt? (Thanks M for asking)

Some may say that Sea Salt is a healthier option to Table Salt. Is that 100% true. To a degree it is. The main difference between the two is the texture. Sea Salt has larger, more irregular grains, Table salt has fine granules and dissolves quickly making it ideal for baking. Back to healthier or not. Sea Salt is harvested from evaporating seawater and is very minimally processed. Leaving behind more of the natural ingredients. Table salt is mined from underground salt deposits and processed much more than sea salt is.

Some types of Sea Salts:

Black Salt - an indian mineral actually pinkish gray color. It has a sulfurous mineral taste and often added to chutney's, raitas, and other savory snacks.

Grey Salt - is light grey, somewhat pink in color. Collected by hand and is very moist and because of that and that fact that is unrefined, this salt is considered the best quality available.

Fleur de Sel - (or flower of the sea) is a condiment salt made of young crystals that naturally form on the surface of salt evaporated ponds. Often used in salads, vegetables and great for grilling meats.

Hawaiian Sea Salt - contains some red clay. Being rich in iron oxide gives this salt a pink color. It is mellow in flavor compared to regular sea salt. Great for seasoning and preserving. Especially great on Prime Rib and Pork Loin.

There are many types of Sea Salts and it is hard to sometimes choose one that is going to work perfectly with your dishes. In addition to regular sea salts, there are infused sea salts to make the decision process harder. The best thing is to experiment with ones that tempt your pallet. You'll quickly find out which one's will become a staple in your pantry.

2). Do you have to use yeast to cook bread? Is there a way to make bread without yeast? Where do you find yeast in the grocery store? How in the world do you calculate enough food for big groups? (Wonderful questions Bree)

Yeast is a plant and is capable of reproducing itself. Just by adding sugar it will grow, and heat will kill it. (starve it) The function of yeast is to supply carbon dioxide gas which inflates the dough during the proofing time and early stages of baking in the oven. Without yeast, bread will be flat, and hard, but that doesn't mean we can not make bread without it.

We can make unlevened bread, flatbreads, soda breads, sourdough breads or quick breads which often require beer or ale instead of yeast. I found a wonderful recipe for a soda bread that does not require yeast.
Soda Bread Recipe:Whole Wheat - 3 1/4 c (or gluten-free)Baking Powder - 5 tspSea Salt - 1/2 tspWater - 2 cOlive Oil - 1/4 cSeeds: poppy and sesame seeds (optional)Mix together the dry ingredientsAdd WaterAdd SeedsKnead until smooth but don't knead too much. Should not be too sticky. Form into about 8 small buns and place on greased pan for baking. You do not need to let it rise before baking because the dough does not contain yeast but baking powderPlace in oven and bake at 400 degrees Fahrenheit for about 45 mins or until bread is light brown
Yeast can be found in the baking aisle of most grocery stores.
And calculating food for large groups. To be honest, I don't have a tried and true method. I know that doesn't help you. I guess after you do it for a while, you become comfortable with figuring it all out. (sorry, i know that is not a good answer) I've done a lot of reading and spoken with lots of caterer's and chef's which has helped.

3). How do you decide which spices to add to a dish? (I love spices. Thanks Kristen)
Spices are one of the most intimidating ingredients you will ever use. There are so many out there, we don't always know what it tastes like when asked for in a recipe. So we sometimes just end up leaving that certain spice out of a recipe and end up with the same spices in our spice racks. I know...not very adventerous, but we can be. So how can you choose spices that work for your style of cooking, and better yet how do you choose spices that have the best flavor? Simple once you learn a few tips.

Here they are:
1). Consider the types of cooking you do most often. Certain spices are needed for different types of cooking. Example, if you love Cajun-style cooking, you would choose hot spices like cayenne pepper. If you prefer French cuisine, you want to use Herbs de Provence.
2). Anytime a recipe mentions a spice you've never used, look it up. The internet is a wonderful addition to finding out information. This way you can find out what to expect in the way of flavor.
3). If you can, buy whole spices rather than ground. Reason behind that is that whole retain the most amount of flavor. Ground on the other hand, start to loose their flavor as soon as they are ground. I suggest buying an inexpensive coffee grinder that you can use specifically for grinding your spices. And when you can...when they are in season, purchase fresh.
4). Grocery stores have a large selection of herbs and spices, but try visiting a Gourmet Food Store which may introduce you to new tastes and smells. (Love walking into those stores and smelling everything) I find those smells really inspire my cooking.
These are just a few tips that will take you from your tried and true spices on your spice rack to adding so many different spices, you just won't know where to begin once you get them all home.
I hope these answers will help you and inspire you to be creative in your kitchen!Thanks and I look forward to next month when Savour's blog will have another Culinary Question Period.
Until we cook again :)

Question Period??

2010-04-16T02:04:00.001-07:00

When I had a bit of a facelift to the new company blog my idea was to every once in a while have regular posts. One of which I wanted to call Culinary Question Period.
So without further ado, What is your Culinary Question?Ask away. Don't be shy.Leave your question in the comments, and next post I will answer as many as I can. I am not promising knowing the answer to everything, but will do my best with the knowledge I have. And if I don't, I will find out.
Until you ask :)

In love with ARTICHOKES!!

2010-04-14T23:56:00.000-07:00

Oh how I love my Artichokes...

How to go about choosing the perfect artichoke:

The leaves of the bud should be tight, not 'blooming'. You can test this by running your thumb over the top of the bud. If the leaves separate, do not choose it. (the imperial star variety, the leaves on the buds are a little bit more separated)
Squish the artichoke lightly...if it makes a squeaking noise it is fresh
The artichoke should have some weight to it. A heavier weight usually indicates more water and thus a fresher artichoke
Good artichokes should have a little bit of a glossy sheen to them

- the larger the artichoke doesn't necessarily mean it has a bigger heart.

The choke is what you want to get rid of. The heart is where all the great tasting meat is at.

So delicious :)

I grew up eating artichokes a lot. One of my favourite ways to eat them is plainly steamed, dipping each of the outer petals and inner petals in a lemon dressing. Then enjoying the best part...the heart dipped in the same dressing.

OH HOW HEAVENLY!!!!

But here is another of my favourite ways.

I hope you enjoy and add artichokes to your meals.

Carla's Grilled Artichokes

Plan for 1 medium sized artichoke per person ( i can honestly eat 2-3 by myself...i know...i'm crazy)

Pot of boiling water, salted

Fresh lemons

sea salt

olive oil

Cracked Black Pepper and Lemon Aioli:

1/4 tsp Black Cracked Pepper

1-2 tsp lemon zest

1 cup mayonnaise

1-1/2 tblsp lemon juice

Preparing the artichokes:

Take the artichoke, with a sharp knife and cut the top off.

Cut the stem off close to base, but not totally off (makes for nice presentation)

Take a lemon, cut it in half and rub the lemon all over the artichoke(s)

Place the prepared artichokes in the boiling water, along with the lemon you just used cut into wedges

Tip: artichokes float, so to keep them immersed in the water, weight them down with a couple of smaller plates

Cover and let boil for approx. 45-50 mins

Tip: you can tell the artichoke is done by taking one of the inner leaves, and if it pulls out easily, and the flesh is soft, it is done

Pull the artichokes out and place on a tea towel or paper towel cut side down (upside down) to drain and cool

Meanwhile prepare the aioli by combing all the ingredients in a small bowl. Set aside

Once cool, cut the artichoke in half lengthwise

Using a small spoon, carefully remove the choke. Should remove easily

Place on a baking sheet, drizzle with a little bit of olive oil and sprinkle with sea salt

Place upside down on grill - you are grilling just to add some color and smokiness

Remove, place on a platter, squeeze some fresh lemon juice over them, garnish with lemon wedges, and serve with prepared aioli.

So Good. I promise!

Until we cook again :)

Julie and Julia Class

2010-04-13T00:19:00.000-07:00

This class was an absolute blast to teach :)Probably due to the fact that when I saw this movie...I knew instantly that I wanted to do a class featuring some of the recipes.
You can't have a Julie and Julia class without having the movie playing in the background. What a great way to enjoy the whole experience.

lemon - raspberry bavarian cake

couldn't have done this class without preparing some delicious bruschetta

grilled artichokes with lemon (these were fabulous! everyone enjoyed them)

lemon herb roasted chicken

the class sitting down to enjoy the fruits of their labour

Thanks everyone for a great evening of laughter and even greater food!

Food is truly meant to be shared!

Thank you VR Photography for the beautiful pictures taken so that I can share them all with you!

Until we cook again :)

Tapas Cooking Class

2010-04-11T21:10:00.000-07:00

This class was fantastic!! Thanks to all who attended.

In every class there is a 'class clown', in this particular class I think the 'class clown' was me

:) After introductions, getting everyone comfortable and started on the first of 5 tapas...we were all laughing before long.

Everyone was willing to get their hands right into everything. Especially the men!

So YUMMY, so DELICIOUS, and so MUCH FUN!

Can't wait for our next class.

Julie and Julia. Stay tuned for pictures and update on that class.

A special Thank you goes out to Vanessa Ross Photography for the great images from this great class. Thanks V.
Until we cook again:)

Chef Lynn Crawford

2010-03-11T08:25:00.000-08:00

I sometimes get asked which chef do I get my inspiration from.

Chef Lynn Crawford Canadian BornExecutive Chef of the Four Season'sRestaurant MakeoverPitchin' In
I've been a long time watcher of the FOOD NETWORK! It's on 24/7 in our home. I have wonderful memories of watching it with each of my children and watching as they too get excited for the dishes that are being prepared by the various chefs. My husband has also been found watching a couple of episodes with me too.
As with any show on tv, I have my favorites on food network, but Chef Lynn is...well, I guess you can say my mentor in the industry, even though she has no idea that through her career, she has been my mentor. :)
I remember clearly the episode that I feel in love with her love, style of food and appreciation for food. It was an episode of A Restaurant Makeover. She was revamping the current restaurant's menu, and working with someone who didn't really have the "schooling" behind being a chef, but clearly had a love for food and of food. Helping them see that taking fresh ingredients and a passion for them, can help you create that amazing dish. "I will take anyone who has a true passion and love for food and teach them"...ever since I heard her share that statement, I secretly wish she'd somehow find me and take me under her wing. Wow!!! Learning from her would be a dream come true!
She, as I do, believes that "the creation of a delicious meal requires passion and quality ingredients...". Local farmer's markets is where she has built an appreciation for the difference that fresh makes. Walking the farmer's markets is where my creativity takes place.
Her philosophy "food needs to be celebrated and shared with family and friends...not kept to oneself but shared amongst many as a means of enjoyment".
I truly believe that food has a way of bringing people together. Growing up I had the best conversations with my family and friends around the dinner table. And that's where it all begins! Sharing, laughing and enjoying one's company around great food!!
Thanks Chef Lynn for being such an inspiration in the way I view, share, create, and love food :)
Until we cook again :)

Announcing!!!!!! :)

2010-02-17T05:56:00.000-08:00

I realize it's so past Saturday when the draw was actually going to take place, but better late than never, right? (okay...maybe not...)
The winner of the latest draw is
TANYA WOODRUFF!!!!!
I am away on a short little get away, but will contact you when I am back to make arrangements for your prize!!! Congratulations...
Thanks to everyone who is now a follower, and for blogging, sharing and facebookin' about my company and new service. There will be more opportunities for winning...I promise!!! :)

When the Draw takes Place

2010-02-10T07:36:00.001-08:00

To everyone who is now following me and who were kind enough to post about my new services, Thank you!!!
The draw will be taking place this coming Saturday. Only a few more days to get your name in if you haven't.
Good luck everyone!!!!

In Celebration of my Newest Service - GIVEAWAY!!

2010-02-02T23:09:00.000-08:00

To all of my followers, I just want to say thank you!!
My business mostly thrives on word of mouth, which is why I would like to draw for a GIVEAWAY. Yes...another Giveaway. I love giveaways. :)
My Personal Chef Service is a fairly new Service, so therefore I would like as many people to find out about it. Especially through word of mouth.
Before I tell you what I am drawing for, I'll explain what you have to do to get your name in the draw.
It may get a bit confusing, especially for those who already officially follow me on my blog. Here goes:
If you already follow me, all you have to do is recommend my blog to someone who doesn't and have them follow my blog. Leave me a comment of the person's name you are recommending my blog to, and all they have to do is follow me, and your name along with their name (if they officially follow) will be put in the draw.
If you are new to the blog, and want your name in the draw, all you have to do is officially follow. So easy!
Now...here's where it may get confusing. Word of mouth really is the best form of advertising and this is where everyone in the draw comes in. If you post a blog, or post on your wall on facebook about the company's new service (Personal Chef, Menu Planning, and Kitchen/Pantry Organizing) then your name goes in the draw again. So in total, you can have your name put in twice for the draw. Again, let me know that you've done this by leaving me a comment on this blog post.
Hope that makes sense.
Okay...What is the draw for? It's a big one this time!!
2 Family Meals Prepared for your freezer, consultation and menu-planning session, and some tips on organizing your kitchen so it makes sense. Along with the recipe's in a folder of the freezer meal I've specifically prepared for you and your family.
There it is, the dets on the draw. Help me spread the word...

"What's for dinner"?...not again...

2010-02-01T23:41:00.000-08:00

If spending time with your family is something you'd rather do than go grocery shopping for groceries, then come home only to figure out what to do with them, then you've come to the right place?
Savour the Art of Food is now offering Personal Chef Services!
To help out on those busy days, tired days, ill days, or just out of idea days, I've come up with a great service that can fit any family.
All Chef Service packages include a personal meal planning session, grocery and shopping costs, cooking, packaging, labelling and delivery. Every item is packaged accordingly with proper heating instructions, and the containers are yours to keep :)
5 day Chef Service for Four from $415(20 meals total)

Five entrees, four servings each
Includes side dish

5 day Chef Service for Two from $215(10 meals total)

Two entrees, four servings each
Includes side dish

Trial Service $115(4 meals total)A great way to find out if having a Personal Chef Service is something you and your family will enjoy :)

One entree
Four servings
Includes side dish

I welcome Custom Service requests. Please give me a call or email me (carla@savourfood.ca) to discuss. Pricing will be quoted accordingly.
I am very excited to be adding this service to my company and look forward to discussing your families menu planning options.
Email to book an appointment
Until we cook again :)

Class Schedule done for this term

2010-01-26T09:28:00.000-08:00

I was able to finalize the classes and schedules for my cooking classes from not until May. June classes will be posted near the end of May.
They will be added to the website soon. In the meantime I'm posting it here on my blog. If you are interested in any, please email me directly. carla@savourfood.ca

1. Friday, February 12 6-10pm - $85 per person

Couples Cooking Class; Love is a many splendid thing

Menu : Caesar Salad with Homemade Croutons

Filet Mignon with Wild Mushroom and Red Wine Sauce

Steamed New Potatoes with Parsley

Cream Puff Tower drizzled with Chocolate and filled with

Chocolate Dipped Strawberries

2. Wednesday, February 24 6-9:30pm $55

My Big Fat Greek Appetizer Night

Menu: Greek Style Meatballs in Pita

Spanakopita

Greek Salad Sampler

Marinated Eggplant w/Capers and Mint

3. Friday, March 5, 6:30-10 $75

Tapas Night (includes wine)

Menu: Stuffed Tomatoes

Spanish Meatballs

Cucumber Salad

Avocado Toast

Bacon Wraps

Artichokes with lemon

4. Wednesday, March 17, 6:00-9:30 $65

Simple Brunch

Menu: Brie wrapped in Pastry w/Apple Chutney

Potato and Pancetta Hash

Cambonzola & Caramelized Walnuts on Endive

Smoked Salmon & Herbed Bilinis w/Lemon Yogurt

5. Wednesday, April 7, 6:00-9:30 $75

Julie and Julia (includes wine)

Menu: This class will be focusing on cooking out of the pages from the movie. A wonderful evening of even greater food. 3 recipes

6. Wednesday, April 21, 6:00-9:30 $65

To Taste; Cooking without a recipe

Menu: We'll be taking one specific ingredient, and using that ingredient to prepare a meal without a recipe. The best way to cook. TO TASTE.

7. Wednesday, May 5, 6:00-9:30 $65

Deconstructing Traditional Food

Menu: Caesar Salad

Spaghetti

Apple Pie

A term that has been used in Chef's kitchens and some restaurants is Deconstructing. Learn how to take this food, deconstruct it, revamp it, and plate it in a very non-traditional way.

8. Wednesday, May 19, 6:00-9:30 $65

No Place Like Home

Menu: In this class we'll be taking locally grown alberta ingredients to create a menu anyone would be pleased to serve at their dinner table. 3 course meal. Menu to be announced

I am very excited to be offering these classes and menu's.

I look forward to seeing you and your friends in one of my classes.

Until we cook again :)

News, News, News...

2010-01-14T23:32:00.000-08:00

PERSONAL CHEF SERVICES!!!

New Year, New Additions to my company :)
As part of Savour the Art of Food's Catering, Cooking Classes, Private Cooking Classes, Private Functions, Birthday Parties, Wedding's, and Corporate Lunches, I am now adding Personal Chef Services to it.
I am truly excited about this new addition to the company.
What will this include :), and What does this mean :)
It means you can now hire me to be your personal cook so to speak. After meeting with you in your home, and getting a feel for the things you and your family like to eat, your diet restrictions, likes and dislikes, I will put a menu together for you, tailored especially for you. In addition to that, you can hire me to cook homemade freezer meals labelled and ready to put in your refrigerator and freezer. This is especially handy on those busy nights when you really don't want another take out meal. :) The groceries will be purchased by me, meals prepared by me and hand delivered to your home...by you guessed it...me :)
I am hoping to have the ability to order some meals on the website through paypal...that part may take me a bit longer to organize. But in the meantime, if you are running out of time, running out of ideas, and would like a healthier option than take out...look no further.
Until we cook again:)

Preserves - Lots of Work, but so Worth it

2010-01-04T11:50:00.000-08:00

Anyone who knows me, knows how much I love fall. Besides all of the wonderful colors, gorgeous trees, it's because it's my time to do some canning. Okay, so some is a bit of an understatement, I do tons of it!! :)

The Farmer's Market's have so much to offer at this time of year. I am amazed every time I go, at the gorgeous new produce they have. And that is exactly what get's me so excited every time I go. The ideas just don't stop coming and I can't wait to get home and play.

So this past fall, I spent another couple of month's canning and preserving. I realize it's taken me a long time to finally post the pictures I promised, but here they are.

Just after I finished roasting my peppers in the oven waiting for me to can them.

Canned Roasted Peppers.

i love having these on hand. to use as garnish, for dips and delicious soups.

those are just a few ideas of where to use them.

This year I thought of trying something different. I'd purchased hot chillies in cans before, so I roasted some jalepeno peppers and then canned them as I would my red peppers.

They turned out great!

Preserved Lemon's

I was so excited to do these this year.

First time doing them and it was so EASY! It blew me away.

Great for lots of Mediterranean dishes. Unbelievable at the ways I've found to use them.

And they look gorgeous to boot :)

Mandarin Oranges.

Again a first for me. Wasn't sure that they would turn out, but they did.
Delicious :)

Apple Sauce and Pear Butter.

Delicious on toast, pancakes, waffles, english muffins, crumpet's and ice-cream.

I can't wait until this coming fall to start the process all over again and fill my shelves with beautiful clear jars filled with delicious produce and sweets.

Until we cook again :)

My Chili Lime Shrimp Recipe

2009-12-21T11:33:00.000-08:00

With a bit of reluctance, I am sharing my famous shrimp recipe. It was going to be in my cookbook, but it's become a fan favorite and so many people have asked me for it.

I am only reluctant because now that a lot of people will have the recipe, I'll have to come up with another signature Carla dish to bring to parties. They won't need me to bring it anymore. :)
Okay, so with all of that said, and without further ado, here is the recipe.

25-35 bag large shrimp, deveined, uncooked and peeled (note: it's hard to find uncooked peeled shrimp sometimes, so purchasing a bag of uncooked un-peeled will do. just more work to peel the shrimp)

2 tbsp finely minced garlic

1/4 c butter

1 tbsp crushed dried chili flakes (more or less depending on the heat you like)

Zest of one whole lime

Juice of whole lime

Juice of half a lemon

Approx. 1/4 cup of fresh chopped Cilantro

1 Large French Baguette

Various Cream Cheese Flavours (herb and garlic, chives, onion and garlic or plain)

In a large hot skillet, combine garlic and butter until combined and the smell of garlic fills your kitchen. (the best part...YUM!!)

Add the peeled shrimp, and chili flakes. Combine

Add the lime zest, lime juice and lemon juice and cook until the shrimp are no longer pink. May take up to 6 mins. (check the shrimp, do not over cook) As soon as they are all no longer pink, they are done.

Remove from heat and stir in chopped fresh Cilantro

Cut french baguette in 1 inch slices on an angle. (I like to make crostini out of the baguette. Take sliced baguette, brush with a little olive oil on both sides, place on baking sheet and bake in a 375 degree oven until lightly brown)

Take fresh baguette slices or crostini, spread desired cream cheese flavour and top with two shrimp. Make sure to drizzle some of the delicious juice from the pan over the shrimp and crostini.

Then...fall in love with this appetizer as you bite into it and the flavours explode in your mouth!!!

Quick and easy appetizer great for the sharing with family and friends over the holidays. They will fall in love with your cooking skills with this one. I promise!!!!

We love it so much, we don't only have it for special occasions.

Other ideas for serving the shrimp, other than on crostini:

-make the shrimp following recipe, and toss or serve on top of your favorite pasta

-serve over a spanish or plain rice

-serve just as is as a side dish to any choice of protein (chicken, pork, beef, lamb)

-let the shrimp slightly cool, and top a green salad

-toss in couscous or orzo

-before cooking the shrimp, let marinade in the melted butter, garlic, chili flakes, and lime zest. Skewer alternating with mushrooms, protein and place on the grill. Finish it off by combining the lime juice, lemon juice and cilantro, and drizzling it over the finished skewers as they come off the grill. (delicious)

So many things to do with this wonderful dish. Have fun experimenting!!! The ideas are endless.

Until we cook again :)

Butter

2009-12-16T21:56:00.000-08:00

Ingredient of the Day: BUTTER
How many of us like butter? Come on. Let's be totally honest. Butter is so good. We can cook with it, bake with it, and finish things off with it, and let's not forget spreading it over some fresh out of the oven buns. DELARSHIOUS!!!! (i know...not a real word, but it is in my book) Moving on...and back to the topic at hand BUTTER.
I am going to be honest and say that I try really hard not to add a ton of fat into my recipes, but there are certain things substituting margarine or low fat for butter, well...it just doesn't cut it.

Since Christmas is just around the corner, and baking is at an all time high, and all kinds of veggies will be gracing many dinner tables, I thought it would be fitting to post about this deliciously, very obviously fattening, yet so tempting lovely pale of yellow yumminess.

That brings me to COMPOUND BUTTER.What is compound butter? To put it plainly, it is plain ole butter, softened (not melted) that is fancied up by putting varying ingredients into it. Mixing it up, and then placing back into the refrigerator to set up again. When I make my compound butters, I like to roll them up into cylinder shapes making it easier to cut and serve on top of a warm steak, veggies, or to finish of a sauce. The varying ingredients are and can be endless.Some examples: Lemon/Lime Zest, any herb of your liking, chili flakes, garlic, pepper, cinnamon, brown sugar, sea salts, and any spice blends you can dream of. Making the butter savoury or sweet.

Now let's take a simple vegetable side dish. One that will more than likely be at more than a handful of tables this holiday season.CORN. Corn is one of those vegetables that tastes great with butter, salt and pepper, but is even better when you COMPOUND BUTTER it UP!!!!I came up with this recipe last summer. It was a hit. Since then, I've served it many different places and have had rave reviews on it, so since I am in the giving spirit....(thanks to Christmas) I thought I would share it with my faithful blog followers.So simple...yet everyone will wonder what you did with the old staple stand by side dish of corn. Here's the facelift.

Lime Compound Butter
1 lb butter (softened at room temperature and placed in a small mixing bowl)Zest of 3 LimesJuice of 1 1/2 limesSea Salt to tasteCracked Pepper to taste1/4 tsp garlic or less if you wish

Place all ingredients in the bowl with softened butter and mix well. Take a good size piece of cling wrap or wax paper and place the mixed butter in the center of the paper. Using one of the outer edges of the paper, form the butter into a log and roll. Store in the refrigerator until ready for use.

Corn:
Corn Cobs, Kernals, Fresh or Frozen. Once your corn has been cooked, take desired amount of lime compound butter and mix into warm corn. Serve and Enjoy!!!!

You can do so much with compound butter. Try it next time a vegetable, meat dish, or dinner roll could use a little pick me up or facelift. Take some of your favourite flavours and create your own compound butter. You'll be surprised with the results and how little effort it takes to transform a simple dish.
Until we cook again :)

Tomato Base for the Freezer

2009-11-19T16:30:00.000-08:00

A while back I promised I'd post the recipe for my tomato base that keeps in the freezer really well and one I use often.

This is a very rough recipe because I often cook without a recipe. Hopefully it makes sense. Just trust your taste buds as you combine.

When ever a recipe calls for tomatoes, I often like to use Roma or Plum tomatoes. I find they are meatier. Now keep in mind that I do this recipe in a huge amount. But it is very easy to cut down.

Approx. 20-25lbs Roma Tomatoes (seeded) and chopped (leave the skins on)
Garlic Head (peeled and chopped)
2 large White Onions finely chopped
1/4 cup dried basil
1/3 cup dried oregano
Olive Oil
Salt and Pepper to taste

Tip: the measurements on the dried herbs are very rough. that is approx. what i used. you can use more of one and less than the other, depending on the flavor you prefer.

Saute the onions and garlic in a pot with some olive oil. Once they are soft and transparent, add your chopped and seeded roma tomatoes. Note: you may have to do this in a few stages to fit all the tomatoes depending on the size of your pot. Add the dried oregano, basil, salt, pepper, and stir to combine. Simmer until tomatoes are soft and broken down, stirring often. At this point remove from stove and take a hand blender and blend everything together to a thick consistency. Place back on the stove and simmer until desired thickness of sauce has been reached. I usually simmer it down by about half. Stir often.

Remove from heat. Let cool, and then place in freezer bags, or freezer containers. When I use the freezer bags, I make sure to lay them flat in the freezer. Makes it easier to store bags on top of each other making more room.

Freezer for up to 3 months.

I use it as a tomatoe sauce for pasta, a tomatoe base for soups or chowders, just as a sauce over c chicken, pork and seafood, and even as a marinade in some cases.

The possiblities are endless. It really doesn't take a lot of time, but can save you time when you need a quick base for your meal.

Try adding different herbs and even chili flakes to change the background flavor when cooking.

Hope this will come in handy in your kitchen. It's a must in mine.

Until we cook again :)

My Kitchen Must Have's Part 1

2009-11-10T22:36:00.000-08:00

Whenever I cater, or have a dinner party, often I am asked what are "my kitchen essentials". You know those simple tools, that don't cost a fortune, but make a huge difference in my kitchen and prep time.

So I decided to do a little write up (Part 1) on the few things I couldn't live without in preparing any dish. Whether it's for hundreds, smaller groups or my family and friends, these are "those things" I use on a regular basis.

Mini Spatulas

I love using these little guys. I find they are perfect for stirring small quantities of sauces, mixtures, scraping measuring cups and even measuring spoons out, and well...pretty much anything that is "small". Now if only I could keep them away from little hands and keep them in my gadget drawer long enough...I would literally use them every single day. They make the best stocking stuffers for anyone who enjoys cooking or baking.

Mini Whisks

Another one of those must have's. I use these about as much as my mini spatula's or come to think of it...maybe even more. I am big on making my own marinades, basting sauces etc especially when it comes to BBQin'. These mini whisks come in handy for mixing in smaller bowls. Another great stocking stuffer for Christmas and they won't break the bank. Quite often you can find them in a set of two just like in the picture.

Mini Prep Bowls w/Lids

I love love love these bowls. Not only am I fascinated by all things mini right now...I've always liked using prep bowls when I am gathering my ingredients. These particular ones are the Pampered Chef Prep bowls that come in a set of six w/lids. I tend to like these the best. I like that they have measures on them. Each bowl holds one cup, with a 1/2 cup and 3/4 cup measure on it too. When I zest, mince, chop, slice, or measure liquids in smaller amounts, these come in very handy. Ready to place all needed ingredients in order into my recipe. Keeps things neat and organized while cooking. Again...nothing that will break the bank but essential in my cooking kitchen!

Garlic Press

Speaking of mincing into my cute little prep bowls...another staple. Not only have I always loved using garlic, I love it that much more now that I have added this kitchen must have. I've actually been using it for years. As a matter of fact, I have about 3 of them. I love them that much. For all you garlic lovers, who don't like to peel those pesky little cloves and try finely mincing it with a knife, this gadget is for you. NO NEED TO PEEL!!! Place the whole garlic clove into the press, press and it comes out ready and finely minced! I've only ever used the Pampered Chef Garlic Press. Probably because at one point I used to sell it. That's not the only reason I love using it. It really is that good. Try it! :) You'll end of loving it too and before long it will become a staple in your kitchen if it hasn't already.

Microplane (Fine Zester)

I am big into adding freshly grated zest of any kind of citrus to many of my dishes and sauces. It really adds to the flavor. You can spend lots of money on a really good one, but honestly, I've gone through a few myself and have found that they all do a pretty good job. The microplane is easy to use. Zest directly into your dishes. Remember when zesting anything, to only use the colored rind. Never use the white flesh of the peel as it is bitter and will add bitterness to your dish or sauce.

Mortar & Pestle

Because I am big into preparing most of my own sauce, spices, etc, I find I can not live without this piece of added heaven in my kitchen. As a matter of fact...I collect them because I find them so beautiful. There is nothing better then throwing a few peeled cloves of garlic, some fresh herbs, a little olive oil and course salt to make your own herb spread for the best topping on crostini. So simple...yet so mouth watering, it's unbelievable. Even more than that, once you start to combine things together in your mortar, the aroma and fresh pungency of what you are creating will have you hooked forever. There really isn't anything like it!!

There you have it. Some of my favorite kitchen must have's. All serve a different purpose. All beautiful in their own right because of that purpose. Especially when so many ingredients serve as your pallet in creating your very own masterpiece in the kitchen. It's nice to have some of those little extra's that help you enjoy what you create that much more!

Until we cook again!

Stay tuned for My Kitchen Must Have's Part 2 where I'll talk specifically about knives. A must in any kitchen :)

Rustic Tomato Tart with Roasted Veggies

2009-11-08T12:44:00.000-08:00

Roasted Baby Veggies

Remember those cute little mini veggies from one of my last posts. Well..this is what I decided to do with them.

I took them all, the baby purple artichokes, baby zucchini and squash, & the purple carrots, cut them all in half lengthwise and placed them on a cookie sheet sprayed with some vegetable spray. I sprinkled them with Fleur de Sel that I mixed with some italian herbs, some finely minced garlic and placed them in a 375 degree oven to roast. I roasted them until fork tender. About 25 mins. When I took them out, I squeezed the juice of one lemon and tossed the veggies together in a bowl.

(just before going into the oven to roast)

Rustic Tomato Tart

6 Phyllo Sheets
7-8 tomatoes sliced (i like to use heirloom tomatoes when available)
1/2 cup dijon mustard or grainy mustard (whichever you prefer)
1 cup melted butter
Fontina cheese slices
Gouda cheese
or any other combination of cheese you'd prefer
1/4 tsp sea salt
1/4 tsp mixed herbs of your liking
1/2 tsp minced garlic

Dampen a cloth to have placed over top of phyllo sheets so they don't dry out
Layer one sheet of phyllo on top of a sprayed 9x13 pan, and brush with some of the melted butter leaving the excess phyllo hanging over the edge of pan
Lay the next sheet of phyllo on top
Brush a little bit of the dijon mustard on top of this phyllo sheet
Place another sheet of phyllo on top
Top this phyllo sheet with slices of gouda cheese
Begin placing sliced tomatoes over top the gouda cheese layer to create a layer of tomatoes
Sprinkle with minced garlic, half of the sea salt and herb mix
Repeat all layers exactly the same beginning with the phyllo sheet, brushed with butter and continue on from there, but change the cheese layer from gouda cheese to fontina cheese
Ending with the layer of tomatoes, sprinkled with the rest of the sea salt, garlic and herb mix
Leave the tomatoes showing on the top layer, & take the excess phyllo and bring it in just inside the pan, brushing them with melted butter
Place in a 375 degree oven for about 25-30 mins. Until edges of phyllo are brown, and cheese is melted

It is a filling tart. Can be used as an appetizer cut bite size or larger and used as a main course.
I served it along side the roasted veggies

Yummy!!!

Sorry for the pictures being so yellow. My camera is beginning to give out on me. Time for a new one.

Hope you enjoy this yummy idea for a dinner any night of the week :)

Until we cook again!

And the Winner is???

2009-11-08T00:48:00.001-08:00

Well, I meant to post the winner of the draw yesterday, but the day just got away from me. So with no further a do...:)

Simon Dahl!!! Congratulations!!! I'll contact you to let you know personally. You are the winner of a yummy basket of preserves and canning. :) Oh, and some great recipes too.

Thanks everyone for following the blog. I am really looking forward to posting on a regular basis. So please check back often. And for those of you who didn't win this time around...don't worry, there will be plenty of other opportunities to try your luck.

Thanks for supporting Savour the Art of Food!

Cioppino with a Carla Twist

2009-11-05T00:11:00.000-08:00

I went to the Seafood Market today in WillowPark and walked out with so much seafood. Had to come home and make this favorite seafood stew :)

Cioppino is a fish stew derived from the various regional fish soups and stews of Italian cuisine. Cioppino is traditionally made from the catch of the day, which in the dish's place of origin is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish with fresh tomatoes in a wine sauce.

Ingredients Needed:
1 pound mussels washed
1 pound clams washed
1 pound shrimp (I used tiger prawns)
1 1/2 pounds scallops
1 1/2 pounds crab legs (I like the shells on)
3 fillets of orange roughy fish (my favorite white fish, but you can use any fish you'd like) cut in large pieces
3-4 chorizo sausage cut in large pieces
juice of one lemon
1 small shallot finely chopped
2 cloves fresh garlic finely minced
some fresh seafood herbs (I always use, dill, tarragon and cilantro)
4-5 cups fish stock
approx. 6 cups tomato based sauce
1/2 tsp. olive oil
fleur de sel or sea salt to taste (not much needed if any due to the satltyness of all the seafood)
pepper to taste

Tomato Base

Tiger Shrimp Deviened

Scallops

Orange Roughy

Mussels rinsed really well (make sure to discard any open ones at this point)

Clams rinsed really well (make sure to discard any open ones at this point)

Crab Claws with shell on

Fleur de Sel (can be found in your seafood shop or specialty kitchen stores)

In a large skillet, add 1/2 tsp olive oil and saute the shallot and minced garlic

When the shallots and garlic are soft and transparent, add the chorizo sausage and cook until no longer pink. (this just helps with the cooking process once it's placed in the pot with the other ingredients which don't take long to cook)

In the meantime, place the 6 cups of tomato based sauce, along with the 4-5 cups fish stock (depending on how thick you like the soup), salt and pepper to taste in a stock pot to simmer

Add the chopped fresh herbs, excluding the cilantro and the juice of one lemon into your tomato based soup and stir

To the simmering stockpot, begin adding the ingredients depending on cooking time.

First add the sausage, shallot and garlic along with the clams and mussels. Simmer for about 5 mins.
Then add the crab and scallop and simmer for about 5 mins. Gently stir as ingredients are added so not to break up the delicate meat.
Next add the shrimp and fish (in this case Orange Roughy)
Simmer on low with lid on for approx. 10 mins. Shrimp and crab meat should be pink, & shell fish should be open. If any shell fish have not opened, discard and do not serve.

Serve in a large bowl, garnish with fresh chopped cilantro and a lemon wedge for added flavor.

Have some pieces of grainy type bread or crusty bread for dipping into the delicous tomato soup. You can't miss out on that. That's where all the flavor is!!

A great dish for any night. And it doesn't take long to make regardless of the amount of ingredients needed. The one good thing about seafood, is that it really doesn't take that long to cook. And don't worry if you don't have fresh on hand. Frozen seafood works just as well. Remember to thaw it out in the refrigerator the night before.

I know I didn't give the ingredients for the tomato base I used in this recipe. It's another of my recipes and I promise to post it tomorrow afternoon. I like to have this base for things like this. Freezes really well too :)

Until we cook again! Enjoy

Don't forget to click on the tab to the left to follow this blog for the draw. It takes place Friday of this week :)

Mini, Baby, Tiny, Little...it's just all so YUMMY!

2009-11-03T21:51:00.000-08:00

Today I decided to check out our new Sobey's that opened here in our lovely community of Cranston last Thursday.

I can't tell you how excited I am to have a grocery store only 2 mins away.

As soon as I walked in the front doors, I could tell I was going to like this particular location.

As a chef I get very excited about the produce sections of all grocery stores. Especially when they offer varieties of vegetables and fruit that I could normally get from the farmer's market or my specialty grocers. Right away I noticed how beautifully displayed and well stocked the produce section was!! I knew my only 20 mins of a quick shop would quickly be turning into hours of shopping. I was right!! :)

I came across so many wonderful finds. The best part is that they are only mins away vs. a much longer drive. I spent most of my shopping time in the produce area. About 40 mins to be exact :) Silly I know...but I was like a child in a candy store. And to make it even better, the produce manager Dave noticed how excited I was at my finds, he came over to introduce himself to me and ask me...Why so excited? I told him that I was just so excited to find such specialty produce.

I decided to post about my "little" special finds and add pictures of them.

Purple Bunch Carrots
I am looking forward to adding these to the perfect autumn vegetable dish

Baby Purple Artichokes
I love these on a normal day, especially when they are at a good price. My kids love them. They have become a staple in our home.
But to find these beautiful little guys...I am now in HEAVEN!!! :)
A great appetizer to a beautiful seafood dinner.

Pomegranate Seeds
This is the time of year to purchase Pomegranates. They are awesomely priced and easily found.
I always complain at how hard it is to get these yummy tasty jewels of deliciousness out to truly enjoy. Whether in salads, desserts or even savoury dishes, they are just gorgeous.
Now...to my great JOY...you can purchase them just like this!! In a nice little container for you to enjoy without the extra work to get at them. Love it!! :)
I think these will be gracing a salad this week. Can't wait

Meyer Lemons
This is a specialty lemon. Hard to find here. It was found in China and thought to be a cross between a regular lemon and a mandarin orange. If you like lemons, but don't really care for the pucker, then these are the lemons for you. They aren't nearly as tart as a regular lemon and the peel tends to be a bit sweeter and thiner. Perfect for preserving!
Think making a beautiful sauce for a roast chicken is in order :)

Kiwi Berries
I've only ever seen these in BC. They are perfection in my eyes. Taste is much like a regular kiwi, only with the added bonus of not having to peel them because the skin is so tender. Great for topping salads, or desserts. Or just enjoying as is. They are gorgeous!!

Cape Gooseberry
I'm sure you've seen these topping some of your desserts in restaurants. I use them alot to garnish desserts and platters when I am catering. I've only ever purchased them from my specialty suppliers, so it's nice to find them in my everyday grocery store. My kids love to munch on them as a snack. I like to think of them as delicate with a sweet sour taste. Much like a cross between a regular gooseberry and a cherry tomatoe. Hard to describe the taste, so you'll just have to get some and try them for yourself. :)

Baby Zucchini and Squash
Love love love these baby veggies. The flavours don't change at all, only the size and that's what it's all about. Who wouldn't like to see these mini bites of earthiness gracing there plates whether at home or in a restaurant. Simply served...cut in half, roast and add a bit of butter and garlic. They really don't need much else.

Baby Pineapple
I just about died when I saw these. Again, I couldn't resist. Who could? Imagine it cut in half or quarters lengthwise to garnish platters mounded with beautifully colored fruit. Left whole just to admire, but I know that wouldn't last too long. It would be eaten up before you know it. Just so cute. NO ONE could resist it's cuteness!! I just know it :)

Baby Pear
So cute!! I just couldn't resist. Again, I've only seen these in farmer's markets. Never in a grocery store.
Not sure what I'll do with these other than just eat them as is. They are sweet and tender! Will end up being my mid day snack tomorrow.

Baby Eggplants
Again...I've only seen these at my farmer's markets. I have a great plan for these little babies. Cut in half, grilled whole, drizzled with a bit of olive oil and seasoned with some fleur de sel to be served a long side an herbed pork roast. YUMMY!!! I can't wait.

I hope you enjoyed my picture post of my "LITTLE" finds at my local grocery store. Make a trip to your local grocery store and see what "little" treasures await you. It just may spark some new creativity in your kitchen :)

Don't forget to click on the left tab to follow my blog! :) And just above that, click on my facebook page to follow that. That is all you have to do to be entered in my draw to celebrate the new look and direction of my company blog. A basket full of canning, preserves, & a mini recipe book that includes a couple of my not yet published recipes from my cookbook will await you if you are the winner. Leave me a comment and let me know you did it, and consider yourself in the draw:)
Easy Peesy!!!
If you don't win this time around, don't worry. There will be more draws in the future. So follow the blog to keep updated!

Tomorrow...look forward to a recipe post and picture post of my recipe for Cioppino. My favorite Seafood Soup/Stew with a twist.

In the next few days to come, my first post of TO TASTE. Where I take one ingredient, and create a dish without using a recipe. It's the easiest way to cook. No need to be scared! :)

THANKS FOR STOPPING BY!

Until we "COOK" again

New Look...New Ideas...New Blog!!!

2009-10-27T15:13:00.000-07:00

First off I'd like to thank Keshia Larsen who lovingly re-did my company blog! If you have any graphic type work to be done...she's your girl!! Click her button on the left side of my blog. Urban Design Studio 1. Check her out

The purpose of my company blog is going to be changing. Or has changed should I say. Not only will my classes be added here, but I am going to focus on recipes, question and answer posts on various cooking techniques or just general questions my followers may have. More than that...I'd like to focus on teaching people how to cook without a recipe. "TO TASTE" so to speak. So on a regular basis I'll have a post called "To Taste" where I'll focus on one key ingredient and post ideas on how to cook with said ingredient "to taste" to create a spectacular dish!! You won't be disappointed.

A new look, a new direction!!! Well...all of this deserves a GIVEAWAY!!! Most of my business thrives on word of mouth. Best form of advertising. So...all you have to do to get your name down for the draw is follow my new blog and company facebook page. That's it!! Simple :)

What you may be asking is the draw for this time?? I've just finished doing a ton of canning and preserving. Something I enjoy doing at this time of year on a regular basis. So...the winner will receive a basket full of my favorite canning (salsa's, jam's, jellies, syrups, etc). Not only that, I am putting together a tiny sampling of my favorite canning recipes together for you in a cookbook, with a couple of my (not viewed, not yet published recipes from my cookbook)

Post a comment letting me know you're following. And for the few of you who already are...your names are already in for the draw. :)

Good Luck everyone!!! The draw will take place November 4th in the evening. Help me spread the word.

Cooking Classes

2009-09-30T23:14:00.001-07:00

So it took me much longer than I had anticipated to put together the Fall/Winter cooking class schedule. I am running two classes a month.

I am very excited to be offering a wide variety of classes. All promise to be fun, educational, hands-on, with lots of sampling. You can't have a cooking class without sampling. This is one of the best parts.

The first Class of this Season is a Canning Class. Salsa...so yummy! So versatile. My all time favorite recipe! Not only will we prepare the salsa from scratch, can it, and take mason jars home filled with it...we will also learn a few easy, simple recipes you can use your freshly canned salsa with. Believe it or not...you can use Salsa for more than just a dip.

Take a few minutes. Head over to my website. Click on "The Class" tab, then on Calendar. That's where you'll find the class descriptions.

Remember, classes fill up quickly because each class has only a certain number of spots available.

If you are interested in any one of them, send me an email, at which point you will receive an email letting you know availability of that particular class.

To hold your spot, 30% of the class cost can be paid through PayPal.

If there are any other class ideas you'd like to pass my way, I'd love to hear them!

WINNER!!!!

2009-09-16T00:49:00.000-07:00

The draw finally took place. A few days late due to some late entries. I just can't say no!

Just wanted to send a shout out to the recent winner of the FREE COOKING CLASS DRAW!
Congratulations Susie Tilleman!!!

Sorry, there could only be one winner. Don't worry, there will be more opportunities to win. Follow this blog to stay in the loop.

GIVEAWAY!!!!!

2009-09-02T08:36:00.001-07:00

Now that summer is over and the routines of daily life are back in full swing, I thought I'd start the new season for Savour the Art of Food with a Draw!!

What do you have to do to be put in the draw you may be wondering? Well...wonder no more!
Here are the dets!

Steal a copy of my Savour the Art of Food button from the sidebar. Copy and Paste it to your blog
Give Savour a little shout out on said blog: eg; write how awesome this company is...LOL's. (joking) really, just mention Savour the Art of Food Company on your blog and if you know what we are all about, then mentioning that is a bonus too!
If you ALSO post a link on your facebook page...well...that qualifies you for not just one entry for your name BUT TWO (2) ENTRIES. (better chance of winning)
Follow my company on Twitter, actual Savour blog, or my facebook page for Savour and...you guessed it!!! That gives you THREE (3) entries!!!
Comment on this blog by leaving me your email address, let me know what you are doing, that way I can contact you if you are the WINNER

What are we drawing for??? .......drum roll please! :)
A FREE
YES FREE COOKING CLASS OF YOUR CHOICE!!

There can only be 1 winner. Sorry :)

When does the draw take place?
FRIDAY, SEPTEMBER 11th, 2009 at approx. 11AM!!

SPREAD THE WORD!!!

disclaimer: you must live in calgary to qualify for this draw

Mod Events and Co...Happy Birthday!!!

2009-08-12T00:20:00.000-07:00

IT'S OFFICIAL!!! Today is born a collaboration between 4 very talented WOMEN!!!

Bree Johnson: The Event Planner

Vanessa Ross: The Photographer

Keshia Larsen: The Graphic Designer

And Me, Carla McDaniel: The Caterer

We began our collaboration months ago. A couple of us had had the brilliant idea of forming an alliance (so to speak) of a few women who are trying to start up a business in the same field. Well...one conversation led to another, phone calls were made, and a first time meeting was set up. Not knowing how this would all come together or play out, all four of us got together and shared our ideas and visions for our own companies. We soon found out they were very similar. One thing led to another, and before we knew it, the excitement, ideas, and visions began to unfold. After months of planning...here we are! :)

We have a website..www.modeventsandco.com

We have a blog...www.modsblog.com

We have a facebook page...

We are on Twitter...www.twitter.com/ModEvents

Join our Facebook page, follow us on Twitter, check out our Blog and our Website.

We are truly excited about setting off on our new Adventure Together!

Look for us at the Bridal Expo September 24th. Our big DEBUT!!!!

Savour the Art of Food will also continue with cooking classes, and catering as it's own identity.
Anything related to Mod, will be posted on the official Mod website, Facebook page, and Blog.

The Summer

2009-07-30T15:01:00.001-07:00

WoW!!! It's been a very busy summer so far. I can't believe that July is almost over.

Savour has been busy with so many things. Just updates on the past few months and what I've been up to with my company.

With the many caterings I've done...you'd think that at some point I'd get tired of the prep, the rushing, the craziness and not too mention what goes on during the event...oh...and then the clean up. Well...let me tell you, this is MY THING!!! I love, I thrive at it, and I look forward to it. Bringing in the cooking classes has been great, although the summer is too busy to hold them. But no worries, classes are in the works for September. Classes and schedules will be posted here and on the Website by August 15th. So keep checking back.

So far this summer I've had the opportunity to cater 2 weddings. Also a charity wedding that I was part of for a great couple that were living in a shelter. It was a great experience!! The couple was so thankful and grateful. It was great!! Glad I had the opportunity to be a part of it Thanks to Ciara and Simon at Firefly Occasions.

August is promising to be even busier with events. 4 events booked so far. That's just in the first part of the month. So business is good.

The connection I've made with Firefly Occasions has been a good one. Ciara and Simon are sending lots my way!!

Things we are looking forward to:

Bridal Guide comes out in September. Keshia did such a fantastic job on the ad, I can't wait to see it. I'm also looking forward to the Launch Party for that.
Getting ready to be a part of the Wedding Fair this September also. So look for us there!! A great way to network and get your name out there in the industry.

As glad as I am to be in summer mode, I am looking forward to the fall. Only because then, my cooking classes will start up again :)

Friday, June 5, 2009 - Not Your Typical Brunch Cooking Class

2009-06-13T09:58:00.000-07:00

This class was so much fun to teach!! :)

The class was full in numbers and food. There was so much to eat. By the time we got to the last dish, the fruit parfaits...everyone had really slowed down.

As promised...we laughed, (a lot) especially with my silly comments (Dodo..:)), we ate a ton, we learned and found that an easy to make, easy to serve and easy to plate Brunch can be Simple, yet so full of flavour.

Thanks to everyone who attended. I had a blast teaching!!!

By the middle of next week, the calendar with our up coming classes will be posted. So keep in touch. Some good classes underway!!!

A few pictures from this class.
(a big THANK YOU - to VR Photography for the great pics)

(plating the Stuffed French Toast)

(Licking the spatula, has to be done while cooking...:)

(Prepping the French Toast)

(Crab Cakes Benedict - SO YUMMY!!)

(Fresh Fruit Parfait-Finishing Touches)

Things in sight

2009-06-01T21:48:00.000-07:00

I have had lots of requests for adding a variety of classes.

I am in the process of coming up with a set schedule of classes that will run in the fall and then in the spring.

We'll be bringing on some summer kid's cooking classes as well.

We are also offering kid's BIRTHDAY cooking classes. Where I would come to the party, teach the kids to cook something easy from our kids menu, take home an apron and chef hat and what they cooked/baked home as their goody bag! If you are interested, just send me an email.
carla@savourfood.ca

Class Ideas

2009-05-17T13:42:00.000-07:00

The two classes for June are up on the site and it's nice to see that people are interested in cooking classes. They are starting to fill up.

I am going to be working on the class schedule for the fall. I haven't yet decided if I will be running any during the two summer months the kids have off of school. But I would like to have all classes posted for the fall.

I've received great feedback on the website and the classes I decided to start with. Of course my business in teaching cooking classes thrives on class attendance, so I would like to make sure I am teaching classes you are interested in taking. So I am looking forward to hearing your ideas. Things you are interested in learning.

There are one of two ways you can post your ideas. The comment section on this blog...or by linking to the Savour button on the sidebar of this blog and going to the comment section on the website.

I look forward to hearing back from all of you and your ideas!!

Classes for June!

2009-05-13T16:19:00.000-07:00

It's official. The website is up and running, which also means that the classes are set for the month of June.

To start off with I only added two classes and then depending on the turn out...I'll probably add more.

These are the dates and what we'll be learning.

Friday, June, 5th, 2009 at 6:30pm

NOT YOUR TYPICAL BRUNCH

Citrus Punch
Crab Cakes Benedict
Stuffed French Toast
Fresh Fruit Parfait

Learn to make this easy yet elegant brunch menu to wow your guests at your next brunch get together. Don't forget...Father's Day is just around the corner and this menu would make any Dad very happy!

Wednesday, June 17th, 2009 at 6:30pm

CAN'T GET ENOUGH TAPAS!

Learn the art of sharing Tapas, a Spanish tradition. Small dishes made to be shared between large meals. We'll also explore how this tradition has spread throughout various countries. Your guests at any gathering will appreciate these simple, yet eye pleasing dishes.

If you are interested in signing up for any one of these classes, just send me your information via email. Your name, email, phone number and how many guests will be registering so I can then send you all the class information. Or, feel free to click on my Company Button on the sidebar which will link you to my web page. From there, you can fill out the information request on the Contact tab.

Space is limited for these classes. Only twelve spots available. So don't wait until the last minute to sign up. Grab your friends and join me for a fun evening of learning, cooking and we can't forget the most important part...enjoying the fruits of your labor.

2009-05-12T21:33:00.000-07:00

It's done...IT'S DONE!! It's Up! IT'S UP!!

YIPEEEE!!!

Waiting with anticipation!

2009-05-12T11:07:00.000-07:00

Keshia and I were hoping the website would be up last night, but we're waiting for some things to go through before she is able to load it.

I'll post a message on my facebook when it's loaded and ready.

I am waiting with anticipation to see it done.

It's Done!!

2009-05-11T21:42:00.000-07:00

So after a very long awaited wait...(so it seems) the web site is done.

I love it! Am actually crazy about it and I can't say enough. I was over at Keshia's tonight just looking at it before she up loads it hopefully later tonight. I am amazed at the more than wonderful job she has done with it. She knew what I wanted even before I told her. So shout out to Keshia Larsen...here's a link to her website if you need any graphic work done! Fantastic ability to put graphics, etc together. www.keshialarsendesigns.com Thanks Keshia!!

The photography that Vanessa Ross did of my food, really makes the website. I can't wait for her to see the awesome pics she took. The website would be non-existent if it wasn't for her talent. So a shout out also goes to Vanessa Ross Photography. (she doesn't have a website for you to link to yet...but I'm sure she will at some point)

A dream of mine is closer everyday to being realized. So link to it and take a look at it. I have two classes posted in June if you are interested in signing up. Just follow the links to the contact page. Class space will be limited on both of these.

Thank you everyone for your support through this crazy up and down time in my life while working so hard to get my business going.

Savour the Art of Food website link: www.savourfood.ca

The first Peek

2009-04-20T16:53:00.000-07:00

Not that everyone has been waiting in anticipation for a sneak peek at some pics from the photo shoot...but I have been!!!

I am thrilled. More than thrilled at the way they turned out. I love how artistic they are. The colors, the display of them and well...just everything about them.

So here are just a few.

(Herb Crusted Lamb)

(Cake Truffles ~ Yummy)

(Citrus Shrimp)

(Spinach Salad on Marinated Grilled Portobello)

(Lemon Tart)

Those are just some of the many dishes we took pics of on Friday. Really...they are fabulous. I can't wait to have the website up and running. I couldn't be happier right now!! :):)

Photo Shoot

2009-04-19T23:12:00.000-07:00

I don't have the pics yet...but the shoot went awesomely (another Carla word) well!!

Friday ended up being a long day which for me started quite early. Doing the Prep for the 15+ dishes I prepared for the shoot at 5pm was just crazy.

And I just have to say...that my photographer V is the best ever!!! Her talent, her insights, her creativity and artistic mind blow's me away!! This is just from seeing the pics on the camera after each dish was taken.

I am anxious to get the cd with the edited pictures tomorrow and to get the website done and uploaded. Words can't really describe my feelings right now!

If that's the case, I'll just end it here for tonight with...

Until tomorrow

Yipeeee!

2009-04-16T22:13:00.000-07:00

I am super excited for tomorrow I just had to blog about it!...

I had to push back my "photo shoot" until tomorrow because I ended up working all week. Tomorrow I have off and am so pumped for it.

After work today, I hit the grocery stores to pick up all the groceries I'll need to prepare my dishes. I rented a round table and stuff so we could set up a table setting type photo op.

This is what I plan on prepping:

Appetizers

Pan Seared Scallops on Fondant Potato w/Bacon
Fresh Moza Cheese, Basil and Cherry Tomato Skewers
Baby Vine Ripe Tomatoes filled with Fresh Dill Cream Cheese
Citrus Seared Tiger Shrimp
Chicken Satay served w/Cilantro Yogurt Dip

Salads

Grilled Flank Steak Salad
Baby Arugula Salad on Marinated Grilled Portobello
Grilled Summer Vegetables served on bed of Grilled Radicchio

Main Course

Seared Pork Tenderloin Medallions served over Maple Vegetable Hash
Chicken Thai Lime Kabobs
Salmon Skewers served over Spanish Rice
Herb Crusted Lamb

Dessert

Cheese and Fruit Platter
Lemon Tart w/Berry Coulis and Vanilla Bean Whipped Cream

Maybe I'll end up adding another dessert??? Who knows...we'll see how my time goes tomorrow morning/afternoon.

Looks like I won't be cooking for the whole weekend. There will be tons of food for us to eat after the shoot. Any takers? hahaha That's if Chris doesn't eat it all... (it's a lot of food)

Just a shout out to my awesome - best girl Vanessa for taking this project on with me. Maybe I'll post some raw photos on here in the next couple of days. Assuming all goes well...

It's great realizing a dream!! The feeling is just so hard to explain. Maybe this is the start I've been waiting for!

Here's to Tomorrow!!!!!!!!

Getting Closer

2009-04-13T21:10:00.000-07:00

I am getting closer!! I can't wait for the day when I can write on my blog...YIPEEE, IT'S ALL DONE!

Still in the process of finalizing everything with the Bridal Guide, the Bridal Expo, Google and my rental space. But at least the process is now on the move!!! It makes me so happy I really can't put it into words.

Today, I had company over for lunch so I decided to play around and develop a new recipe. I had fun putting it together and adding my own little twists on a classic. That's the best part! Taking something tried and true, and just bringing it up a few!! Love it! Just Love it! Anyhow...it turned out great! It was a hit!

I'm keeping my fingers, toes and eyes crossed that hopefully by the end of next week I'll have some if not all of these things finalized.

I have a very talented friend who is coming over this week so we can do a "photo shoot" of my food for the website and ad's. I have total faith in her abilities and can't wait to spend an evening with her watching her do her thing!!! She's so good at it :) I'm lucky to have talented and supporting friends!! Thanks guys!

Thanks!!

2009-04-03T14:42:00.000-07:00

Yesterday was the very 1st cooking class I taught here in my home. It was a great turn out! It was for our enrichment special interest group.

At first I wasn't sure how everyone was going to fit in my kitchen...(i told chris i need an even BIGGER kitchen). Anyhow...I had sooooooo much fun doing it and felt so comfortable the whole way through. It's a totally different aspect to catering, and I love it just as much. I am very excited to come up with more classes to teach out of my home.

If there is anyone out there, interested in learning anything cooking related...send me your comments so I can look at adding it if I haven't already thought of it:)

Yesterday's cooking class was:

EASY SUMMER ELEGANT MENU

Pan Seared Scallops w/Fondant Potato wrapped in bacon
Spinach Salad on Marinated Grilled Portobello Round
Easy Roasted Seasonal Vegetables
Grilled Flank Steak Summer Salad

So I just wanted to say THANKS to everyone who came!!!

Soon I'll be posting a calendar with the class schedule.

2009-04-01T13:42:00.000-07:00

Hi everyone...

WELCOME to SAVOUR the Art of Food Catering/Cooking blog.

I am in the process of working on my new and improved website....(thanks Keshia) and creating schedules for cooking classes which will be posted on this blog and my website. I am expanding to doing cooking classes here in my home...or in your home! Whether it's for a special event, a fun night out with the girl's or just new techniques, let me know and we'll put something together that fits your needs.

I'll also be posting updates to my cookbook (just nothing to revealing) until it is finished and published. :) Every now and again I'll be posting ideas to help you in your kitchen and meal planning.

So check back often...:)