Journal

Berries from the prairie: Saskatoon Pie

Recipes

Berries from the prairie: Saskatoon Pie

It’s Saskatoon berry picking season in our neck of the prairies and that means I’ll keep making Saskatoon pies for as long as my family is willing to pick the fruit. Saskatoons resemble blueberries in size, colour and taste but they are a bit drier and have a slightly earthy flavour. If you want to get technical, they are actually not a berry but a pome, like an apple or pear. My mom and I whipped up a few pies last weekend at the cabin. We used her tried and true Tenderflake pastry recipe which is right on the Tenderflake...

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The Heart of Charcuterie

Interviews

The Heart of Charcuterie

By Cindy Lazarenko “I have long suspected that the only joy in being a vegetarian is that which results when one returns to the carnivorous fold.” - Clarissa Dickson Wright, FOOD: What We Eat and How We Eat  Obviously at OnOurTable, we love prepared meat products. We design and manufacture the boards to put them on. We especially love charcuterie. The term includes pretty much any type of meat product that has been preserved by smoking, drying or curing. Think sausages, pates, salamis, rillettes, confit. It runs in the family. My younger brother, Brad Lazarenko, owns a small neighbourhood restaurant...

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Ukrainian Sweet Babka Bread

Recipes

Ukrainian Sweet Babka Bread

A Ukrainian tradition at Easter is to fill baskets with traditional foods which each have a symbolic meaning and are then taken to service and blessed by a priest. Foods such as sausage, smoked meats, salt, butter, beet horseradish, hard boiled eggs and my favourite – Babka bread. At the restaurant we used to prepare and sell these baskets and our customers would pick up on Good Friday. We used my mom’s recipe which she had somehow managed to squeeze out of my Baba before she passed away (Baba was not known for sharing recipes). This bread is rich and...

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Mango Chicken Salad with Maple Mustard Dressing

Recipes

Mango Chicken Salad with Maple Mustard Dressing

 This simple salad requires just a handful of ingredients and is incredibly easy to make. Perfect for lunches or a light dinner in summer. It serves two. 3 cups mixed greens2 cooked chicken breasts, cubed or sliced1 mango, peeled and cut into chunks2 tsp sunflower seeds Dressing: 2 Tbsp prepared mustard2 Tbsp. olive oil1 tsp. maple syrup1/4 tsp fresh ground pepper Place 1.5 cups of greens on each plate. Top with a chicken breast, mango chunks, and 1 tsp sunflower seeds for each plate. Mix together mustard, olive oil, maple syrup, and pepper with a fork. Spoon over salad and...

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Prawns and chermoula

Recipes

Prawns and chermoula

Chermoula is best known as a Moroccan marinade typically for fish or seafood. It reminds me of chimichurri sauce — with it’s fresh herb and garlic content – however not as tangy as chimichurri and calls for cilantro in place of parsley (and sometimes both, as in this recipe). It is so fresh and flavourful, I can think of countless ways to use it. It would be great on roasted potatoes, other root vegetables or cauliflower. Think marinade or condiment for flank steak or chicken, and it’s a great addition to soups, tagines or beans and rice. Earlier this week,...

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