Oct 25, 2017
We’re in that window between Thanksgiving and the holidays when things seem rushed—perhaps it’s the suddenly shorter days, the anticipation of the busiest time of year, or the realization that it’s almost November. It’s also a time of year when I love warming the house with the smell of food cooking, but I don’t have as much time to spend making things.
This week, I’ll rub inexpensive chicken legs (with their backs attached, for more substance) with oil, sprinkle with salt and pepper and perhaps a few dried herbs or slather of barbecue sauce, and roast them alongside potatoes for a quick dinner. I’ll make a quick batch of hollandaise in the blender on the weekend to drizzle over poached eggs and toasted English muffins. And on Halloween, because we have to have something Halloween-y but also delicious, I’ll roast a couple racks of ribs to serve on a cutting board with a knife jabbed between a few of them for gory serving.
And I’ll make an apple slab pie, which is exactly the sort of thing I want to make and eat at the time of year when the air is crisp and piles of leaves crunch underfoot. Pies of all sorts are associated with the comforts of home, of the casual joy of being together. You only make pies for people you really love. I mean to make pies more often than I do, and I say this as someone comfortable with the thought of making pastry from scratch – the prospect of making something like an apple pie from just butter-sugar-flour-apples can be daunting – but you can do this. I always have apples on my countertop, and make a habit of having puff pastry in the freezer. (Bonus: no one expects you to make puff pastry from scratch anyway.) The kind that comes by the sheet thaws quickly, and only needs to be unrolled, filled and folded. Apple pie assembly in ten minutes. Truly.
Happy week, all!
Maple Leaf Pork Ribs
Chicken Legs with Backs Attached
Calgary Italian Bakery English Muffins
Frozen Puff Pastry
Written by Chef Chabot
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