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About Mardi Michels

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All you need is cheese and wine

Mmmm – doesn’t that look good? And how about when it’s paired with this? Last weekend, my sister and I spent an afternoon learning all about great wine and cheese pairings, courtesy of the kind folks at Rosewood Estates Winery and The Dairy Farmers of Canada, as part of the Salut Toronto Seminar Series. You […]

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Les Petits Chefs – Food Revolution Week 8 (and a winner!)

Jamie Oliver’s Bolognese Sauce Ingredients Serves 4-6 2 slices of smoked bacon, preferably free-range or organic 2 medium onions 2 cloves of garlic 2 carrots 2 celery stalks (we added mushrooms – about a cup of finely sliced button mushrooms) olive oil 2 heaped teaspoons dried oregano 1 lb good quality ground been, pork or […]

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Hay Hay it’s Donna Day: I’m hosting!

Donna Hay’s Blackberry Cheesecake Pots Ingredients • 250g cream cheese • ¼ cup (55g) caster (superfine) sugar • ¼ cup (60ml) pouring (single) cream • 1 teaspoon vanilla extract • 120g fresh blackberries • 8 biscotti, to serve Method Process the cream cheese, sugar, cream and vanilla in a food processor until smooth. Add half […]

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It’s my blog birthday – Food Revolution giveaway!

Yes one year ago to this day, I started eat. live. travel. write as a project for my online blogging class with writers.com. 355 posts, well over 6000 comments, about 300 subscribers, over 1000 followers on Twitter, one “Best New Blog” nomination at the Foodbuzz First Annual Food Blogger Festival, not one but two paid […]

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Daring Cooks May – Stacked enchiladas

James Peytons’ chipotle enchilada sauce Featured in the March 1991 issue of Texas Monthly The cooking of Northern Mexico got its spark from ranching culture, in which food was prepared with indigenous ingredients and cooked over a wood fire. Ingredients •3 to 6 canned chipotle chiles; reserve adobo sauce •3 cloves garlic, minced •1 teaspoon […]

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