July 5, 2017
The Calgary Stampede kicks off this week — this is the time of year I crave pancakes, mini doughnuts and other midway foods. Of course there’s no comparison to eating a bag of those little doughnuts right on the grounds, but there are a few things you can make at home that make for perfect summer party foods. As a kid, I looked forward to getting Fiddlestix at the Stampede — ice cream dipped in chocolate that would harden instantly, creating a crackly exterior that was quickly rolled in salted peanuts. It turns out coconut oil is the secret to this chocolate shell, and if you melt chocolate chips with a spoonful of the stuff, you can dip ice cream and roll the bars in peanuts (or pecans, or sprinkles) and be a hero in your own back yard.
We’ll be celebrating these long, hot early summer days by cooking outside, and likely tossing a few Alberta beef steaks on the grill (or in a cast iron skillet on the stovetop) in keeping with the whole Stampede theme. I like to make a quick gremolata out of flat-leaf parsley, fresh garlic (local garlic is so good at this time of year) and a bit of lemon zest — its bright garlicky greenness is a perfect complement to rich steaks. It also does well on salmon, grilled on a plank or roasted in the oven alongside a handful of fresh asparagus.
And of course pancakes are on the menu, now that school is out and mornings aren’t quite as tight — also, talk of Stampede pancake breakfasts keeps us craving them. I like to make mine from scratch, and toss in some barley flour for added fibre and nuttiness, and of course to support our local barley growers.
Have a great Stampede week, everyone!
Co-op Gold ice cream
Striploin grilling steak
Fresh coho salmon
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