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Cooking Challenge - Eggplant Print

Written by Rosemary Mantini | 27 August 2010
Posted in Cooking Challenge

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Eggplants can be as meaty and filling as steak, and preparing them can be just as quick and easy. Eggplants do need a certain amount of preparation time, though. They contain bitter juices that, if not dealt with properly, can make the eggplant taste unpleasant. Eliminating those juices is very easy. Once you've cut the eggplant into slices, sprinkle both sides with a little salt, place them in a large dish and set aside for a good 30 minutes. The salt functions to draw out the bitterness. Then, just pat them dry, and you're ready their ready to go. Once cooked, eggplants vary in taste depending on the variety. But, generally, they can be described as tasting very slightly bitter with a spongy texture.
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Cooking Challenge - Grilled Pizza Print

Written by Rosemary Mantini | 07 July 2010
Posted in Cooking Challenge

Love pizza? So do I. Everybody typically has pizza deliverd. But, why bother? In the 40 minutes that it takes the pizza restaurant to place, cook and deliver your order, you could be enjoying a super fresh, hot, smoky pizza courtesy of your own barbecue! Do you have a bit more time? Then whip up a batch of your own pizza dough. If not, some grocery stores sell batches of dough that you can roll out and prepare however you'd like.  If you can't find fresh balls of dough, lots of grocery stores sell either frozen dough or flatbread. Granted, the flatbread doesn't quite give you the same smokiness once it's been grilled. But, it is quicker and will still acquire a really nice, crunchy bottom.

With a little attention, your grilled pizzas will be the envy of your friends. Pizza grilled on a charcoal barbecue ends up as crispy and flavourful as

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Tidings Cooking Challenge - Cardoons Print

Written by Rosemary Mantini | 10 June 2010
Posted in Cooking Challenge

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

This month's challenge really is just that. Cardoons look like giant celery stalks. Trim them of any leaves and discoloured parts. Then peel away the outer layer of stringy fibbers because they can harbour tiny, almost invisible, spines that would cause considerable pain if swallowed. Chop the stalks, drop them into a lemon-water bath so they don't discolour, and you're ready to go. Finding cardoons for this recipe might be difficult, but don't give up. If the major supermarkets in your area don't carry it, visit smaller, ethnic markets that carry Mediterranean-type vegetables; or upscale specialty stores sometimes carry more exotic fruits and vegetables.

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Tidings Cooking Challenge -- Grilled Shrimp and Pancetta Skewers Print

Written by Rosemary Mantini | 28 April 2010
Posted in Cooking Challenge

The Tidings Cooking Challenge is an opportunity for food lovers to try their hand at creating something together. Not all in the same kitchen, of course. Rather, try the recipe in your own time and then come back and tell us what you thought of it. You can add your comments directly underneath the post, or send a photo of your creation to This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Preparing skewers might take a bit of time, but, once the hard work is done, they're a breeze to cook and eat. Perfect for grilling season, practically any ingredient can be threaded onto skewers. I've even seen sandwiches deconstructed, each component -- bread, sliced meat, tomatoes, cheese, etc. -- pushed (in order) onto a skewer. This recipe for Grilled Shrimp and Pancetta Skewers offers grilling aficionados an opportunity to whip up something quick and delicious. You can use regular bacon instead of pancetta if you'd prefer. Pancetta is cut from pork belly and has been cured for about three weeks. It tastes considerably less salty than typical North American-style bacon. Some Northern Italian regions produce a lovely smoked pancetta that lends a deeper flavour than the regular type. Don't forget to serve the Chickpea Salsa along with it for an interesting twist on a classic.

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Cooking Challenge - Italian Broccoli Print

Written by Rosemary Mantini | 26 February 2010
Posted in Cooking Challenge

For February's Tidings Cooking Challenge, I thought that broccoli would be a great recipe to try. For all of you who claim not to like broccoli, or who will only eat it if it's drenched in melting cheese, I challenge you to give this recipe a try and let me know what you think of it. The dressing is super simple, but very flavourful. It's actually one of my stand-by dressings for green beans, too.

Broccoli is one of those really amazing vegetables that can take on any characteristic a cook wants. Do you want a crunchy, mild-tasting vehicle for a fabulous tzatziki dip? Eat it raw. Do you want a salty foil for grilled chicken? Stir-fry it with a drizzle of soy sauce. How about a quick and delicious hot lunch? Spoon out some broccoli soup. Loaded with vitamins, minerals and even calcium, broccoli is my favourite go-to vegetable. Some supermarkets sell broccoli crowns (in other words, just the florets) at almost the same price as the entire broccoli plant (stem and all). I'd suggest that you by-pass that particular area of the vegetable aisle. Pick up a couple of whole broccoli plants, cut the tops off the stem and set them aside. Slice about a 1/4-inch off the bottom of the stem, peel the outer layer of the stem with a vegetable peeler, then slice the stem into diagonal slices, julienned slivers or rounds depending on your mood. Steam them or bring a little bit of water to a boil, add a pinch of salt, then toss in the stems. A couple of minutes later, add the broccoli tops and blanch for two more minutes.

This Italian Broccoli recipe is a very elegant vegetable dish that's perfect for a party or any quick weeknight meal. All you need is a few cups of blanched broccoli, garlic infused olive oil and a pinch of chili flakes.
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