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March 11, 2014
Introducing…The Antarctic Book of Cooking And Cleaning
Snow, penguins, ice, more snow…food? Food is not one of the first associations that typically crosses the mind when thinking of the world’s windiest, coldest, driest + most desolate continent, but that is about to change. The Antarctic Book of Cooking and Cleaning is a cultural history and recipe book based around a Russian-Canadian environmental clean-up expedition on King George Island, 120 miles off the Antarctic Peninsula.
While garbage exists everywhere, it cannot even decompose in Antarctica, so 54 individuals set out to pick up 28 years worth of garbage place in the summer of 1996, hence the “Cleaning”.  The “Cooking” comes from the authors, Wendy Trusler + Carol Devine,  who fed the crew with their own recipes from home, ones they came up with on the expedition + borrowed from their international neighbors, including Brazilian, Uruguayan + Chilean  dishes. 42 of those recipes can be found in this book, along with breathtaking photographs, journal entries, letters, menu plans + provision lists.
This book will leave you as inspired as it does hungry. Food broke the ice on the icy continent when language stood as a barrier between the temporary neighbors in Antarctica. New friends feasted on Wendy + Carol’s honey oatmeal bread, rosemary maple borscht + chocolate crème, and now you can too from the comforts of your own home.
The sublime images of the dreamy atmospheric landscapes evoke such tranquility, this collection could stand alone as a coffee table book even if the recipes weren’t tried in the kitchen. Beyond the illuminating photographs + delectable cuisine, The Antarctic Book of Cooking and Cleaning shares a truly original story from the bottom of the world + teaches us a lesson in the wonders we can make from close to nothing in our own.  

Check out the book here.

Introducing…The Antarctic Book of Cooking And Cleaning

Snow, penguins, ice, more snow…food? Food is not one of the first associations that typically crosses the mind when thinking of the world’s windiest, coldest, driest + most desolate continent, but that is about to change. The Antarctic Book of Cooking and Cleaning is a cultural history and recipe book based around a Russian-Canadian environmental clean-up expedition on King George Island, 120 miles off the Antarctic Peninsula.

While garbage exists everywhere, it cannot even decompose in Antarctica, so 54 individuals set out to pick up 28 years worth of garbage place in the summer of 1996, hence the “Cleaning”.  The “Cooking” comes from the authors, Wendy Trusler + Carol Devine,  who fed the crew with their own recipes from home, ones they came up with on the expedition + borrowed from their international neighbors, including Brazilian, Uruguayan + Chilean  dishes. 42 of those recipes can be found in this book, along with breathtaking photographs, journal entries, letters, menu plans + provision lists.

This book will leave you as inspired as it does hungry. Food broke the ice on the icy continent when language stood as a barrier between the temporary neighbors in Antarctica. New friends feasted on Wendy + Carol’s honey oatmeal bread, rosemary maple borscht + chocolate crème, and now you can too from the comforts of your own home.

The sublime images of the dreamy atmospheric landscapes evoke such tranquility, this collection could stand alone as a coffee table book even if the recipes weren’t tried in the kitchen. Beyond the illuminating photographs + delectable cuisine, The Antarctic Book of Cooking and Cleaning shares a truly original story from the bottom of the world + teaches us a lesson in the wonders we can make from close to nothing in our own.  

Check out the book here.

January 23, 2013



Foodie Wednesdays: Mile End Cookbook
The face of Jewish comfort food has never been the same since Noah and Rae Bernamoff opened their small Brooklyn restaurant, Mile End. This beautifully-illustrated cookbook is packed full of over 100 satisfying recipes and fresh techniques. Take home your own copy, here.

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Foodie Wednesdays: Mile End Cookbook

The face of Jewish comfort food has never been the same since Noah and Rae Bernamoff opened their small Brooklyn restaurant, Mile End. This beautifully-illustrated cookbook is packed full of over 100 satisfying recipes and fresh techniques. Take home your own copy, here.

May 23, 2012

Foodie Wednesdays: Sriracha Cookbook
There’s nothing we make that won’t taste better with a little Rooster Sauce! Sweet + savory, this book is filled with recipes for all palate preferences.
Available in store + here!

Foodie Wednesdays: Sriracha Cookbook

There’s nothing we make that won’t taste better with a little Rooster Sauce! Sweet + savory, this book is filled with recipes for all palate preferences.

Available in store + here!

May 16, 2012

  
Foodie Wednesdays: Fennel, Prosciutto + Pomegranate Salad With Olive Oil
The simple pleasures in life are our favourite. Combining beautifully-coloured ingredients with extra virgin olive oil are always a dinner win/win. Our Napa Valley olive oil is the perfect finishing touch on any salad. Try this recipe tonight! Full details, here + take home our olive oil, here.

 

Foodie Wednesdays: Fennel, Prosciutto + Pomegranate Salad With Olive Oil

The simple pleasures in life are our favourite. Combining beautifully-coloured ingredients with extra virgin olive oil are always a dinner win/win. Our Napa Valley olive oil is the perfect finishing touch on any salad. Try this recipe tonight! Full details, here + take home our olive oil, here.

April 18, 2012
Foodie Wednesdays: Traditional Southern Deviled Eggs With McClure’s Pickles!
Sometimes keeping it simple, really is the best policy. With warmer weather just around the corner, we’re thinking of picnics and outdoor BBQs. Deviled eggs are a staple at most al fresco dining adventures. Adding some McClure’s pickles on top seals the deal. Full recipe here. 
Shop McClure’s Pickles here.

Foodie Wednesdays: Traditional Southern Deviled Eggs With McClure’s Pickles!

Sometimes keeping it simple, really is the best policy. With warmer weather just around the corner, we’re thinking of picnics and outdoor BBQs. Deviled eggs are a staple at most al fresco dining adventures. Adding some McClure’s pickles on top seals the deal. Full recipe here.

Shop McClure’s Pickles here.

March 14, 2012

Book Club: For When You Feel Like Death
We’ve all been there… hangovers are the worst! Now make the best of your temporarily painful state of mind by making your belly smile. This cheeky book is filled with easy-to-follow recipes to make you feel better after your bachelor party, prom or best friends’ birthday.
The Hung Over Cookbook is available again on our shelves!

Book Club: For When You Feel Like Death

We’ve all been there… hangovers are the worst! Now make the best of your temporarily painful state of mind by making your belly smile. This cheeky book is filled with easy-to-follow recipes to make you feel better after your bachelor party, prom or best friends’ birthday.

The Hung Over Cookbook is available again on our shelves!

January 31, 2012

An Ode To Our Favourite Candy: Pop Rocks
We just replenished our stock of everyone’s favourite crackling sweets. If you’re feeling adventurous tonight, take some of our Pop Rocks home + try making this no-cook Pop Rock Cheese Cake! Just please don’t wash it down with Coke.

An Ode To Our Favourite Candy: Pop Rocks

We just replenished our stock of everyone’s favourite crackling sweets. If you’re feeling adventurous tonight, take some of our Pop Rocks home + try making this no-cook Pop Rock Cheese Cake! Just please don’t wash it down with Coke.

October 14, 2011
Mmmmm Bacon…
Finally, these delicious pink strips have an entire cookbook! Add to enhance a dish or place them front and centre as your main’s star; there are several recipes + photos filling this book that will take you beyond a piggy in a blanket brunch.
Available at all three Drake General Stores

Mmmmm Bacon…

Finally, these delicious pink strips have an entire cookbook! Add to enhance a dish or place them front and centre as your main’s star; there are several recipes + photos filling this book that will take you beyond a piggy in a blanket brunch.

Available at all three Drake General Stores

September 26, 2011

We Heart Plenty!
Yotam Ottolenghi took the culinary world by storm with his fabulous restaurants and bestselling Ottolenghi Cookbook. This exclusive and hunger-inducing collection of vegetarian recipes is drawn from his column ‘The New Vegetarian’ for the Guardian’s Weekend magazine. The picture cookbook features both brand-new recipes + dishes first devised for that column.
Check out one of our favourite recipes from the book
Tomato Party
Ingredients 3/4 cup couscoussalt, olive oil, black pepper2/3 cup boiling water1 cup fregola3 medium vine-rippened tomatoes quartered3/4 tsp brown sugar1 tsp balsamic vinegar1 cup yellow cherry tomatoes, halved 2 tbsp roughly chopped oregano2 tbsp roughly chopped tarragon3 tbsp roughly chopped mint1 garlic clove, crushed1 small green tomato, cut into thin wedges3/4 cup red cherry tomatoes, halved
DirectionsPreheat the oven to 325F. Put the couscous in a bowl with a pinch of salt and drizzle olive oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes then remove the plastic wrap, separate the grains with a fork and leave to cool. Place the fregola in a pan of boiling salted water and simmer for 18 minutes or until al dante. Drain in a colander and rinse under cool running water- leave to dry completely.Meanwhile, spred the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and olive oil over top. Place in oven for 20 minutes and then remove. After, increase oven temperature to 400F. On the other side of the baking pan, spread out the yellow tomatoes, season them with salt, pepper and olive oil. Place in the oven for 12 minutes then remove the tomatoes and allowed them to cool. Mix together the couscous and fregola in a large bowl. Add the herbs, garlic and cooked tomatoes with all their juices the green and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning- maybe add olive oil, salt or pepper. 
Let’s get cooking! 

We Heart Plenty!

Yotam Ottolenghi took the culinary world by storm with his fabulous restaurants and bestselling Ottolenghi Cookbook. This exclusive and hunger-inducing collection of vegetarian recipes is drawn from his column ‘The New Vegetarian’ for the Guardian’s Weekend magazine. The picture cookbook features both brand-new recipes + dishes first devised for that column.

Check out one of our favourite recipes from the book

Tomato Party

Ingredients 
3/4 cup couscous
salt, olive oil, black pepper
2/3 cup boiling water
1 cup fregola
3 medium vine-rippened tomatoes quartered
3/4 tsp brown sugar
1 tsp balsamic vinegar
1 cup yellow cherry tomatoes, halved 
2 tbsp roughly chopped oregano
2 tbsp roughly chopped tarragon
3 tbsp roughly chopped mint
1 garlic clove, crushed
1 small green tomato, cut into thin wedges
3/4 cup red cherry tomatoes, halved

Directions
Preheat the oven to 325F. Put the couscous in a bowl with a pinch of salt and drizzle olive oil. Pour over the boiling water, stir and cover the bowl with plastic wrap. Set aside for 12 minutes then remove the plastic wrap, separate the grains with a fork and leave to cool. 
Place the fregola in a pan of boiling salted water and simmer for 18 minutes or until al dante. Drain in a colander and rinse under cool running water- leave to dry completely.
Meanwhile, spred the quartered vine tomatoes over half of a large baking pan and sprinkle with the sugar and some salt and pepper. Drizzle the balsamic vinegar and olive oil over top. Place in oven for 20 minutes and then remove. After, increase oven temperature to 400F. On the other side of the baking pan, spread out the yellow tomatoes, season them with salt, pepper and olive oil. Place in the oven for 12 minutes then remove the tomatoes and allowed them to cool. 
Mix together the couscous and fregola in a large bowl. Add the herbs, garlic and cooked tomatoes with all their juices the green and cherry tomatoes. Very gently mix together using your hands. Taste for seasoning- maybe add olive oil, salt or pepper.
 

Let’s get cooking!