Tag Archives: recipe

Thursday, January 2 2014

Introducing the Philly Cheesesteak POCKET


I’m not known for cooking, let alone culinary innovation, and yet last week’s evening meal gave birth to a revelation in the Philly Cheesesteak world.

I give you The Cheesesteak Pocket. Note how the hollowed-out loaf differs from the two-piece, open-faced sandwich variety, a move that contains the ingredients and ensures not a drip leaves the Philly fare to run down your hands or plate. I should also mention this wasn’t my idea, but my boyfriend’s, and I was unflinchingly incredulous up until the first bite.


  • One onion
  • One green or red pepper
  • Sirloin steak strips
  • provolone cheese (I used mozzarella, but will try provolone next time)
  • mushrooms
  • Large French bread loaf
  • Extra virgin olive oil (for grilling)
  • Honey dijon sauce (for dipping)


  1. Chop all ze vegetables and cut the steak into one-inch-or-so cubes. P.S. Aren’t onions just THE WORST? The tears are worth it though.
  2. On an olive-oiled pan, start sautéing onions for a few minutes (I feel they always need a head start) and then add peppers and mushrooms.
  3. Put your veg to the side and throw on the steak. Cook it to desired pinkness.
  4. Hollow-out a piece of French loaf leaving sufficient bread along the interior lining.
  5. Scoop mix of veg and steak into pocket and layer with graded cheese.
  6. Serve with honey dijon for dipping. Classy like that.
Saturday, October 27 2012

Halloween DIY: How to roast pumpkin brains (or seeds)


Even if you’re Bad Cook’s cousin, Dangerous Cook, pumpkin brains (or seeds) are something even the most amateur kitchen dabblers can master. Be warned, picking seeds out of a pumpkin is as gross as you think it is. However, no guts, no delicious glory.

Roasting pumpkin seeds

  1. Rinse pumpkin seeds and pick out pulp (do this before it dries).
  2. Lay out seeds on an oiled baking sheet or tinfoil (rub them around in the oil).
  3. Salt generously and bake at 325 F until toasted (around 25 minutes).
  4. Make sure you stir halfway and don’t overcook, or they’ll be too dried out.
Wednesday, June 20 2012

FATHER’S DAY DIY: Gifts for the Grillmaster

Dry spice rubs diy

Dry spice rubs for chicken, pork and beef (JULIA DILWORTH, 24 HOURS)

Mother’s Day was named an official U.S. holiday in 1914. Father’s Day? Not until 1972. Since the beginning of time, it seems dads — a historical afterthought — have got the short end of the celebration stick. Often tasked with the least glamorous of household duties (trash, dog and car maintenance), fathers work just as hard as moms, and yet no breakfast in bed, no demonstrative hoopla. Even so, dads being dads still accept their argyle socks and plaid neckties with unconditional appreciation.

So, if dads are known to repair, to fix and to build, it’s only fitting you should ignore the menswear section of Sears this year, and make something yourself he will actually love.

The way to a man’s heart is clearly through his stomach and this Father’s Day these two projects have got you covered. If your dad prides himself on being King of the Grill, try these spice rub recipes from Loblaws Chef Mark Russell. Not only will this thoughtful gift spice up his life, but it looks awesome, like some sort of delicious science experiment.

What you need
– Mason jars (set of 12, $8) 500 ml size
– spices (see recipes)

CHICKEN: Currey Spiced Rub

-¾ cup curry powder
-2 Tbsp. coarse salt
-8 tsp. dried crushed red pepper
-2 Tbsp. cumin
-2 Tbsp. ground coriander
-2 Tbsp. dried mint
-4 tsp. turmeric
-4 tsp. ginger
-4 tsp. garlic salt
-2 tsp. ground fennel seeds
-2 Tbsp. diced lemongrass stem

PORK: Chipotle Lime Rub
-2 Tbsp. lime zest
-1 cup brown sugar
-¼ cup chipotle chili powder
-¼ cup smoked paprika
-¼ cup dry mustard
-¼ cup ground cumin
-¼ cup salt
-1 Tbsp. cayenne pepper
-2 Tbsp. fresh thyme

BEEF: Coffee Rub
-½ cup ancho chili powder
-½ cup ground espresso
-¼ cup Spanish paprika
-¼ cup brown sugar
-1/8 cup dry mustard powder
-1/8 cup salt
-1/8 cup ground cilantro
-1/8 cup ground ginger
-1 Tbsp. oregano


1. Once you have your spices, measure out amounts and separate each spice into a bag or container. Some recipes call for a large amount of one spice, so this way it’s easy for you to layer spices multiple times to break up the colours.

2. Layer spices in a Mason jar or desired clear receptacle. *Layering spices in the jar is just for show, for cooking use you’ll have to mix spices together and put it back in the jar.

3. When I think dad, I think plaid, so I printed out random plaid pattern photos for a masculine label.

4. Trace jar lid onto the plaid picture and cut a circle out. Put it between the lid and disc, finish off with adhesive label. (Brown labels from Martha Stewart’s Home Office collection ($4).

5. Chef Mark says the general rule for spice rubs is 1 Tbsp. per pound of meat. (These 500 ml jars contain enough spice for 33 lbs. of meat!)

Chef Mark Russell, executive chef at the Loblaws Maple Leaf Garden in Toronto, recommends patting the meat dry, then lightly coating it with olive oil to help spices adhere. He also suggests keeping spice rubs in jars with screw-top lids.