Kitchen Confidential
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March 8, 2009
No matter how often I cook, I learn something new every day. What surprises me about that statement is I’ve been cooking for more than 15 years and still I’ll come across a technique, ingredient or cooking method I haven’t explored before.
I think it’s that exact reason why I love being in the kitchen so much because, pardon the pun, it never gets stale.
That being said, even the most creative of chefs can get into a rut as sometimes the old standby’s start to become the norm.
To help break out of that mould, we’ve come up with a few ideas that will reinvigorate you just in time for spring.
Our first feature on cupcakes has a dual purpose. First off, it was written to coincide with the introduction of our magazine’s new look and our fifth year anniversary. I hope you like the new treatment we’ve given our publication as I think it feels even more fresh and hip. The second reason for this feature is well, and I’m not afraid to admit it, I love cupcakes. These miniature desserts are perfect for a vast variety of occasions such as birthdays and weddings and we’ve got a muffin tin full of ideas to get you started. I believe you’ll be surprised at just how easy they are to make as well as decorate.
Our second stop is certain to create a buzz in your kitchen. Honey, or in my opinion, liquid gold, moves out of the teacup and into several delicious new recipes. For instance, have you ever added it to a Caesar cocktail before? My guess is after reading our feature, you might just start.
Our chef columnist, Alex Svenne, returns in a crusty mood, or should I say, in a mood to crust food. In his department, you’ll find out why adding a crunchy layer to a dish can make it even more delicious as well as all the tips and tricks you’ll need to deliver perfect results at home.
Stephen Beaumont, our affable aficionado of beer, reignites the debate on cans versus bottles. No matter what side you take, I’m sure you’ll find his perspective on the pros and cons quite illuminating.
If you’re a fan of gin, and I know I am, you don’t want to miss our column on this sumptuous spirit. Our expert mixologist, Laura Panter, looks at the humble beginnings of this liquor and helps highlight the different flavour profiles you’ll find on store shelves. There are also five fabulous cocktails that might just have you declaring gin your new favourite drink.
As you can see, we’ve packed a ton of great ideas and recipes into this issue. So please find a seat and dive right in as I’m positive there’s something for everyone in this issue.
If you have any question or comments about anything in the magazine, please feel free to send me a note at b.boone@flavoursmagazine.ca
Until next time,
Brandon Boone
I welcome your comments and feedback.
Please email me at b.boone@flavoursmagazine.ca
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