For your bookshelf

Foodie Frenzie

Story by Lynn Haley

What happens when you put nine foodies into a kitchen?  The ultimate recipe swap, of course!

First of all, what is a foodie? Folks in the food business get a chuckle out of the handle. While their words may vary, they all say the same thing—a foodie is someone (a professional or anyone for that matter) who’s passionate about food—cooking, styling, serving and, yes, even eating.

Now, Picture Nine Calgary Foodies Stirring

their ideas into one creative pot and voila— two unique cookbooks that blend different styles, ideas and passion into a delectable serving of recipes and entertainment tips.

We Can Do This
The idea for a single collaborative cookbook was hatched when Calgary freelance food writer and chef Dee Hobsbawn-Smith and entrepreneur Gail Norton, saw a Vancouver cookbook, produced by Whitecap Books, featuring recipes by a group of women B.C. chefs. “We took one look and realized, we could this do this ourselves,” says Gail Norton, owner of Calgary’s popular The Cookbook Co. Cooks and publisher of City Palate magazine. They started thinking about collaborators and before they even had the oven preheated, a culinary storm was brewing. To date, the team has published two books, Dishing and their latest, Double Dishing. The books include recipes, serving tips, and anecdotes from a group of Calgary women; all of whom are connected to the local food scene.

Diverse Opinions Adds Spice

“As a group,we’re pretty diverse,” says Norton, “but that’s what adds the real spice to our books.” The Double Dishing team includes a wine sommelier (wine expert); former corporate lawyer, now turned caterer/teacher; a wellknown Alberta food writer; a broadcast journalist; a dessert guru; a corporate executive chef, owner of a popular specialty coffee chain; and a restaurateur.

“A couple of the girls in the Double Dishing group are into really easy entertaining and their recipes have simple ingredients with a load of make-ahead time savers,” notes Norton,“but you’ll be able to guess who the stylists in the group are. Their recipes are presented with exquisite detail and delightful finishing touches.”

Too Many Cooks In The Kitchen?

Hardly. One of the best parts of this collaboration is the testing.Norton says the team has a whale of a time cooking and tasting together. In addition to being friends and colleagues, the Dishing divas often put on their aprons and team teach at Norton’s cooking classes (offered at her store). “In our classes, students get the whole meal deal,” she quips. “They learn how to prepare selected dishes, what wines to pair the meals with, and how to add the perfect styling touches to make a homemade meal look like exclusive restaurant quality.”

The cookbooks offer recipes for every skill level and a solid range of ethnic tastes. Along with the practical and often humorous tips for surviving the stress of entertaining, there are some heartwarming stories that make for great reading. Norton has a wonderful story about navigating a series of catastrophes in a dinner party she catered for a close friend. “Between calling 911 to report anaphylactic shock (an unknown nut allergy) in one guest, and then the fire station to put out a roaring flame started by a candle in the bathroom, I did manage to keep my cool,” she laughs, “but talk about adjusting one’s dinner plans on the go!”

Both books are sprinkled with loads of photos, personal profiles of each contributor and practical ideas to make cooking fun. In his foreword to Double Dishing, worldrenowned chocolatier Bernard Callebaut describes the foodie culture: “Eating should not be like fuelling up your car, it is truly a joyful part of life. So, taste new things, try new recipes and learn from some of Calgary’s best food experts.”

Dishing and Double Dishing can be purchased at all major books stores. For more information on cooking classses visit: cookbookcooks.com

Here's One of Norton's Favourite Alberta Beef Dishes...

Succulent Alberta Beef Curry

This luscious curry has intense, incredible flavours. And, yes, that really is 20 cloves of garlic. Serve with saffron or coconut rice. This is especially nice when accompanied by a full-bodied dark beer.

• 120 mL (1/2 cup ) vegetable oil
• 3 large onions, diced
• 20 garlic cloves, minced
• 5 cm (2 inch) piece fresh ginger, grated
• 30 mL (2 tbsp) turmeric
• 45 mL (3 tbsp) water
• 30 mL (2 tbsp) paprika
• 120 mL (1/2 cup) tomato paste
• 2.25 kg (5 lbs) Alberta stewing beef, cut into cubes
• 80 mL (1/3 cup) ground coriander
• 60 mL (1/4 cup) ground cumin
• 15 mL (1 tbsp) salt
• 480-720 mL (2-3 cups) water or beef stock
• 15 mL (1 tbsp) hot pepper flakes, or to taste
• 60 mL (1/4 cup) garam masala
• minced fresh coriander, for garnish

Heat oil in a large pan over medium-high heat. Add the onion, garlic and ginger and sauté until the mixture is golden. Add the turmeric and continue cooking for about 5 minutes. Add the 3 tbsp (45 mL) water, then stir in the paprika, tomato paste, beef, coriander, cumin and salt. Cook and stir the mixture over moderate heat for about 10 minutes, or until the beef juices have evaporated. Add the 2-3 cups (480-720 mL) of water or beef stock and the hot pepper flakes. Simmer the mixture uncovered, stirring occasionally for 45 minutes to an hour or until the beef is very tender. Add the garum masala and cook for about 5 minutes more. Garnish with fresh coriander. Serves 8 generously. Recipe adapted from Double Dishing, published by Whitecap Books.