Five things our food editors love this month
Five things the kitchen team loves this month (April '14)
Irish cooking
Spring is here, but we still need comfort foods to get us through these last few chilly weeks. Irish food has always focused on local, seasonal ingredients, and although it’s often misrepresented as bland, the recipes in Cathal Armstrong and David Hagedorn’s My Irish Table prove it’s an exciting, cozy cuisine.
Get our two favourite recipes here.
Spring flowers
Almost too pretty to use, this charming muffin tin brightens up any kitchen. Bake a batch and give the muffins — and the tin! — as an unforgettable hostess gift.
Muffin tin, $40, Anthropologie.
Curry in a hurry
On a recent trip to Vancouver we were reminded that Vij’s in Granville serves just about the best Indian food on the planet. Back home in Toronto we console ourselves with its excellent ready-made curries, cooked in small batches just as they would be in the restaurant.
$8, Vijsathome.
Berry goodness
We know blueberries are an antioxidant-rich superfood that we should eat more often, and we’ve found an excellent way to get our quota. Each bottle of Bloo holds the sweet-tart flavour and nutritional power of 600 blueberries! Add it to smoothies, cocktails and vinaigrettes, or drink it on its own.
$7, Bloojuice.
Gorgeous Canadiana
Ninutik, a small Toronto company, ingeniously turns maple syrup into edible art. Every product is made with pure Ontario maple syrup, cooked in different ways. One of our faves is the Cube 57, an elegant cube of maple sugar that can be shaved like parmesan over foods. Try it on barbecued salmon, pancakes or ice cream.
Cube 57, $50/250 G, Ninutik.
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