May 4 is celebrated by the epic science fiction film's fans everywhere thanks to the pun made famous decades ago. However, the true lesson here is how to make pastillage, a thick sugar paste that is moulded into edible shapes to use as edible decor. With a handful of common ingredients and a little practice, you can take your baked goods to another level in a fun and inexpensive way.

Pastillage can be moulded into petals and shaped into flowers, and rolled and cut into banners, ribbons and so many other shapes. You can use it to decorate cakes, cupcakes and cookies. Pastillage begins to dry out quickly if left unwrapped, so work quickly and moisten your hands with water if the pastillage is too dry or with icing sugar if it is too wet. I used my Star Wars cookie cutters to make simple cupcake toppers.

Here’s how you do it...

Pastillage

2-1/2 tsp powdered gelatin
1/3 cup cold water
1 lb (450 g) icing sugar, plus more for dusting
1/2 cup cornstarch
1/4 tsp cream of tartar
gel paste food colouring

In a small bowl, sprinkle gelatin over water; let stand for 5 minutes.

I made the pastillage plaque and cutouts to top chocolate cupcakes iced with cream cheese frosting for my brother's 30th birthday. Needless to say, the force is strong within our family – as is the love for sweets.

How do you decorate your cupcakes?

• Easy homemade vanilla extract
• 5 easy ways to eat healthy when you’re not at home
• 7 easy tips for hosting an effortless dinner party
• Pizza “cinnamon” buns
• Easy marinara sauce

Many fun events will be taking place worldwide on May 19, from small gatherings to large-scale, national events including cooking classes, dinners and fund-raisers. These events are a great way to bring awareness to food-related issues, share experiences and talk about how we can take better care of our bodies. Jamie Oliver himself will be hosting a virtual dinner party and chatting with viewers about his goals for the day. To read more about the cause, visit the Food Revolution Day website. And to check out a list of events taking place in Canada, take a look at the Food Bloggers of Canada website.

Mardi Michels, the cofounder of Food Bloggers of Canada and an ambassador for Toronto's Food Revolution Day, shared a few words of wisdom about what this day means to her:

"As an adult and an educator, I believe it's my responsibility to teach my students about real food so that they can face the adult world armed with the knowledge of basic cooking skills and healthy choices. Change does not have to be huge – in fact, this week at school, I encouraged the boys to all make sure they had at least ONE vegetable on their plates at lunch and I am proud to say most of them rose to the challenge!”

Will you be participating in any activities for Food Revolution Day this Saturday?

• Eating chocolate is as healthy as exercising?

Growing up, virtually none of my friends ate “strange foods” like braised pork belly, oxtail soup or whole steamed fish at home. As much as I loved Chinese food, I longed to eat the same stuff my friends were eating – like meatloaf with ketchup topping and creamy chicken noodle casserole. On weekends, instead of fluffy stacks of syrup-drenched pancakes with a side of crispy bacon, my mother would prepare a savoury rice porridge known as congee (or jook, as we call it at home) served with a generous helping of her famous pan-seared pot stickers.

If you’ve never had congee, you’re in for a real treat. It’s a warm and savoury porridge often with chunks of tender marinated meat in it. And like oatmeal, its consistency can be adjusted with water if you prefer it thick or thin. It’s also dead simple to make and you don’t need any fancy equipment. Just a big pot, a knife, a wooden spoon and a ladle will do.

This recipe is super simple and can be tailored to include virtually anything you like. My husband loves beef congee, but my personal favourite is turkey congee (my family’s way of using up leftovers from Thanksgiving).

Marinated Chicken Congee

Here’s what you’ll need to make the perfect Marinated Chicken Congee:

(Makes 4 to 6 servings.)

1 cup long-grain white rice

8 cups chicken stock, unsalted chicken broth or water

1-inch (2.5 cm) chunk peeled fresh ginger

Salt and white pepper to taste

Marinated chicken

1 lb (450 g) boneless skinless chicken breast, thinly sliced

1 green onion, chopped

1 tbsp reduced sodium soy sauce

2 tsp oyster sauce

½ tsp sesame oil

Pinch each salt and white pepper

In large pot, rinse rice; drain. Add chicken stock and ginger; bring to boil. Reduce heat to simmer and cover, stirring occasionally, until liquid is absorbed and rice is tender and has broken down, about 1½ hours. (Tip: Keep an eye on the congee for the first 15 minutes as this is the time when it tends to boil over when covered.)

Meanwhile, in bowl, combine chicken, green onion, soy sauce, oyster sauce, sesame oil, salt and pepper. Cover and refrigerate for 1 hour. (Make-ahead: Cover and refrigerate overnight.)

Add chicken mixture to congee, stirring to combine until chicken is cooked through, about 7 minutes. Adjust consistency of congee with water if necessary. Season to taste with salt and white pepper. Serve topped with your favourite garnishes, such as green onions, ginger, chopped peanuts, chili oil and cilantro.

So, in the spirit of Mother's Day, what recipe reminds you of your mom?

• Everyday salad dressing
• Pizza “cinnamon” buns
• Easy homemade vanilla extract
• Easy marinara sauce
• Recipe for classic Chilean empanadas

Healthy Butcher Chef Jonathan Persaud-Abrahams demonstrating how to stuff pork shoulder.

Cooking a roast may seem challenging if you’ve never cooked one before, but with a few easy rules and some good ingredients, it’s an easy and accessible option for weekend meals. And the best part? You'll have handy leftovers to use in different dishes for the next few days!

The hands-on time required to cook a roast is generally quite short and straightforward – but be warned, the sweet aroma of slow-cooked meat will take over your home for hours before you can dig in.

Roasting in 3 essential steps

1. Searing: Searing creates a deliciously caramelized crust on the meat, which helps to build flavour.

2. Cooking: Cooking your meat for the right amount of time is key. Depending on the type of protein you are using, the cut and the amount of meat, cooking time will vary.

3. Resting: Leaving the meat to rest at the end of the cooking process will redistribute juices inside the meat and keep it moist and tender.

The Art of the Roast class goes into detail about these roasting techniques and will show you a few simple recipes that you can replicate and adapt. You're sure to head home in a roast frenzy.

Now for our giveaway! I’ve got two tickets for a class at The Healthy Butcher in Toronto (for one lucky reader and a guest). To enter the contest, simply comment on this post and let me know what your favourite kind of roast is. One reader will be chosen at random and will receive two tickets for any available class.

Contest closes June 8, 2012, at 12 p.m. EST. You can enter once only. Open to all residents of Canada with a valid mailing address, except those in Quebec. Not open to any Transcontinental Media employees, their families or any other persons with whom they reside.

• Canadian food news potluck: Good things come in pears
• Summer quinoa salad recipe with three dressing options
• Royal Wedding/Mother’s Day Round-up
• Super Cute Hard Boiled Eggs
• Iron Chef Cat Cora’s cooking strategies & last-minute gifts

Carbonated water is a great alternative to sugary pop

(1) Say no to sugary drinks. Make it a habit to drink water. It keeps you hydrated and is much easier on the pocketbook than most other drinks. If you're like me and love fizzy drinks, ask for a carbonated water with a big wedge of lemon or lime. Best of all, you can treat yourself to a cocktail later on without feeling guilty.

(2) Do the "trade off." Try to stay away from foods that are fried (yes, that includes our beloved french fries) and foods drenched in sauces which are usually high in sugar and fat. Look for items that are grilled, roasted, steamed or poached, swap white bread for whole grain bread, opt for tossed greens with vinaigrette on the side instead of a creamy mayo-based salad and try to load up on more vegetables than starch or meat.

(3) Don't be afraid to ask. Most of us don't want to come across as picky and high-maintenance, but if you're unsure of how your dish is prepared, ask your server. Restaurants pride themselves on their level of customer service, so if you don't see something on the menu – like a big salad with grilled chicken or steamed noodles with veggies, you can always ask to see if they can put something together for you. Of course, it always helps if you ask for a modification of a dish that they already have on their menu.

Choose dried fruit, nuts and seeds instead of candy or chips

(4) Plan ahead. If you can, pack healthy snacks with you, such as dried fruit, seeds and nuts, which help to keep you full between meals. Also, go online and check out the neighbourhood or restaurant where you plan on eating. This will help you narrow down your options and develop a game plan for your meal. Before I try a new restaurant, I like to check out their official website (if they have one) as well as customer reviews and pictures on sites like Urbanspoon and Yelp.

(5) Watch your portion sizes. This is probably the easiest way to keep on track without feeling like you're missing out on all the fun. If the portions are large, pack half of your food to go or share your entrée with a friend. Feel free to treat yourself, but remember that eating is not a personal challenge. You don't really have to beat your personal best of 50 wings in 30 minutes every time you get the chance.

How do you eat healthy when you're away from home?

• Pastillage Star Wars cupcakes
• 7 easy tips for hosting an effortless dinner party
• Easy marinara sauce
• Recipe for classic Chilean empanadas
• A real treat: Dine Out Vancouver Restaurant Festival!

In fact, now that I mention it, this is how most good ideas happen in the Test Kitchen. We were making chocolate/vanilla marble cookies and they came out looking very planetary. I swapped the chocolate dough for a blue-tinted dough... et voila! Earth cookies!

Here's how you make them:

Start with your favourite plain cookie dough. I recommend a shortbread dough because it's very forgiving and doesn't really get tough from overmixing. I used this superbasic shortbread:

• 1 cup butter, softened
• 1 cup granulated sugar
• 1 tbsp vanilla
• 2 cups all-purpose flour

Beat butter and sugar together until fluffy; beat in vanilla. Stir in flour to form smooth dough.

Cut your dough in half.

Cut dough in half.

Tint half of the dough bright blue by kneading in a little blue food colouring paste. Food colouring paste won't stain your hands the same way that liquid will -- and it also has a much more powerful colouring effect.

Keep in mind, your blue dough will darken when it bakes! So choose a light blue.

Divide the doughs into golfball-sized blobs and line them up in two rows, alternating colours.

Blob it up!

Now gently gather the blobs together and shape it into one singular dough. Roll the dough into a cylinder.

Roll into cylinder.

Chill the dough until firm. Then slice the log, crosswise, into scant 1/4-inch thick cookies. Lay on parchment-covered cookie sheets.

Slice and bake!

Bake, one sheet at a time, in a 350°F oven until pale golden on the bottom and no longer shiny on top. Let cool on the baking sheet for 4 or 5 minutes, then transfer the cookies directly to racks to cool.

Earth Day cookies!

Do you plan to celebrate Earth Day on April 22?

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Before you come to the hasty conclusion that making dressing from scratch is too much trouble, I’d like to make the argument that preparing salad dressing is far from being a chore. A simple dressing is extremely easy to prepare using common items that live in your pantry or fridge.

A basic, well-balanced salad dressing is not too sour, not too sweet and not too bland. This recipe is a great standby for any tossed green salad, and once you’re familiar with the method, you can change it up to suit your taste and menu.

Foodie note: Dijon mustard helps to keep oil-based dressings from separating after being mixed. If you’d like to make vinaigrette instead, keep it out.

Everyday Dressing

Dressed side salad

(Makes 4 to 6 servings.)

¼ cup red wine vinegar or balsamic vinegar

4 tsp liquid honey

2 tsp Dijon mustard (optional)

Pinch each salt and pepper

⅓ cup extra-virgin olive oil

In small bowl, whisk together vinegar, honey, mustard, salt and pepper; slowly whisk in oil until combined.

Cover and refrigerate any leftover dressing in an airtight container for up to 1 week.

Tip: For easy mixing, add all ingredients into a small jar and close lid; shake vigorously until combined.

Now that you’re all set, here are some ideas to change up your oil-based dressings.

Acids:

• White balsamic vinegar
• Cider vinegar
• Lemon/lime/orange juice
• Rice vinegar
• White wine vinegar
• Raspberry vinegar

Additional flavourings:

• Flavoured Dijon mustard
• Fancy liquid honey (Greek-style, clover, orange blossom, etc.)
• Brown or granulated sugar
• Herbs (chives, oregano, dill, parsley, cilantro, etc.)
• Cheese (feta, Stilton, Parmesan)
• Finely diced shallots or green onions
• Chopped olives or capers
• Prepared horseradish or wasabi
• Finely minced or roasted garlic
• Sesame seeds or a few drops of sesame oil
• Toasted whole spices (cumin, mustard seeds)

Oils:

• Extra-virgin olive oil
• Walnut/other nut oil
• Vegetable/canola oil
• Avocado oil

Do you make your own dressing at home?

• Pizza “cinnamon” buns
• Homemade congee: My mother’s specialty
• Easy homemade vanilla extract
• Easy marinara sauce
• Recipe for classic Chilean empanadas

Eggs, glorious eggs!

And I'm a total sucker for hard boiled eggs. In salads, on their own with buttery toast, in sandwiches, stirred into curry, on top of rice...you get the idea!

That's why when I found these egg molds in my local Asian grocery store, they had to be mine. Sure, they are designed for kids (and mine loves them!) but I'm also tickled about how adorable they are. And I love how they  transform a plain old hard boiled egg into something super cute!

So adorable!

Here's how:

Boil your eggs (large work best) to desired yolk consistency. This can range from 3 to 8 minutes. Then peel while still hot. This is the trickiest part. When I can't stand to hold them any longer because they're too hot I give them a quick run under cold water.

Then, open the mold.

Open sesame.

Insert egg.

Like this

Snap shut.

Closing time

Let stand in cold water for 5 minutes to set the pattern and cool the egg enough to eat.

Open, and sigh at how darned cute it is. Then eat it, of course!

I'm a bit late this year, but this will be perfect for next Easter!

To learn how to make perfect boiled eggs, check out the video, here.

And try this delicious, Canadian Living Tested Till Perfect recipe featuring boiled eggs, here.

What's your favourite way to enjoy eggs?

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If you’re looking for a fun and easy recipe, serve your family something that looks like one dish, but tastes like another.

There are plenty of ideas floating around out there, but I've decided to share this super-easy take on a breakfast favourite: Pizza "Cinnamon" Buns!

You can adjust this pizza to fit your preferences, so if you like onions and anchovies, go for it!  You can also use whole wheat pizza dough if you want to make a healthier version of this treat. Of course, you don't have to save this recipe just for April Fool's Day – it's great any time of year!

Here's what you'll need:

1 package (680 g) prepared pizza dough

1-1/3 cups marinara sauce*

3/4 cup diced bell pepper

3/4 cup thinly sliced mushrooms

1/2 cup sliced pepperoni

2 cups shredded mozzarella cheese

2 tsp olive oil

*If you don't have marinara sauce on hand, mix together 1-1/3 cups strained crushed tomatoes; 1 tsp dried oregano; 1 clove garlic (pressed or grated); and 1/4 tsp each salt and pepper.

Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Turn out onto lightly floured surface; roll out into 10- x 16-inch (25 x 40 cm) rectangle. Spread 1/3 cup sauce over surface of rectangle, leaving 1/2-inch (1 cm) border uncovered at 1 long side.

Top with peppers, mushrooms, pepperoni and 1/2 cup of the cheese, leaving the same 1/2-inch (1 cm) border uncovered. Starting at opposite side of border, tightly roll up dough, pinch seam to seal.

Rolled and sliced buns

Brush all over with oil. With sharp knife, cut into 12 pieces; place cut side up, in greased 11- x 7-inch (2L) baking dish.

Bake in 400˚F (200˚C) oven until tops are golden and buns sound hollow when gently tapped, 35 to 45 minutes. Top with remaining cheese 5 minutes before removing from oven. Meanwhile, heat remaining marinara sauce in small saucepan until slightly reduced, about 3 minutes. Serve warm pizza buns with marinara sauce for dipping.

Will you be doing anything for April Fool's Day this year?

Pizza "Cinnamon" Buns

• Everyday salad dressing
• Easy homemade vanilla extract
• Homemade congee: My mother’s specialty
• Easy marinara sauce
• Recipe for classic Chilean empanadas

Now, imagine that desert island has a kitchen. What kitchen tools do you bring with you?

While pondering the best tools for the job, I realized that no matter where your kitchen is located, with a handful of simple, relatively inexpensive kitchen tools by your side (and a source of heat and a few pots and pans!) you can happily and easily create any number of dishes, both sweet and savoury.

So in case you find yourself stranded on a desert island with a kitchen – or you're just looking to update a few of your kitchen tools to make your culinary life easier – here's a list of five essential cooking tools, and why you should own them.

Knife: The most expensive item on the list is also, hands down, the most important. A good quality, well-balanced, hefty but comfortable-to-hold chef's knife is an absolute essential in any kitchen. Invest in one good one, store it properly and keep it sharp – it'll last a lifetime.

Y-shaped vegetable peeler: Whether you're peeling potatoes and carrots, hard-skinned squash or super delicate peaches, a good Y-shaped peeler makes easy work of the skin. Plus, these peelers are ultra-comfortable to hold and most have a handy eye remover on the side.

Can't cook without these...

Heatproof rubber spatula: This tool is a workhorse in the kitchen. From folding meringues and stirring cake batter to scrambling eggs and stir-frying, a heatproof spatula is a must-have item. Choose one with a medium-sized end that is flexible, yet firm.

Wire whisk: Whether you're sifting together dry ingredients for baking, making smooth, lump-free sauces, beating eggs or whipping cream – a simple wire whisk does it all.

Tongs: There's a reason professional chefs walk around with a set of tongs looped in their apron strings. Tongs do it all – pull hot trays from the oven, flip, lift, stir, turn, scoop and pinch. With a set of tongs in your hands, there's not much you can't do. Look for a set with a locking hinge and scalloped tips for maximum benefits.

What kitchen tools do you consider essential and can't live without?

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Vanilla, dating back to the 15th century, is the second-most-expensive spice after saffron. Why? Growing vanilla seed pods is labour-intensive. Since I have ventured into the realm of homemade vanilla extract, I will no longer have to subject myself to sticker shock in the grocery aisle.

Here's how you do it...

1. Split 3 to 4 vanilla beans lengthwise and insert them into a sterilized 16 oz (473 mL) glass bottle with a tight-fitting lid.

2. Pour in good-quality vodka, up to 1 inch (2.5 cm) from the top. Tightly seal bottle with lid.

3. Wait. Store in a cool, dark place for 4 to 6 weeks and let it work its magic.

The best part is you can top off the extract with more vodka and keep adding vanilla beans, even the beans you have scraped the seeds from.

What to do with it?

Make your own cream soda.

Stir 1 tsp vanilla extract into 1 cup sparkling water. Add simple syrup (equal amounts water and sugar heated in a saucepan until sugar dissolves) or agave syrup to taste. This version is far superior to the pink dye-coloured variety of cream soda on the market.

Cream Soda Float: Add a scoop of vanilla ice cream to the cream soda. Yum!

Grown-up version: Add 1 oz of liqueur, such as chocolate, raspberry or Irish cream.

Or try one of these recipes...

Double Vanilla Sugar Cookies

Angel Food Cake With Lemon Curd and Mascarpone Cream

Vanilla Custard

What's your favourite vanilla-flavoured treat?

• Pizza “cinnamon” buns
• One-ingredient banana “ice cream” recipe
• Homemade congee: My mother’s specialty
• Everyday salad dressing
• Easy marinara sauce

We’re all busy, and I'm not about to advocate make-work projects that don’t pay off. What always makes sense – to me at least – is to prepare something from scratch that doesn’t take much effort and will reward me with something delicious.

This is the stand-by marinara recipe that I have used for years. It is great tossed with pasta and a bit of Parmesan cheese, and it can be used as a base for pizza sauce, lasagna, dips and soups.

With just a few tweaks, like adding some finely diced onion or a few teaspoons of dried oregano, you can tailor this sauce to fit your every culinary need.

For best results, use good-quality tomatoes, such as San Marzano tomatoes, which have a hint of sweetness. Trust me – making your own marinara sauce is so worth it!

Easy Marinara Sauce 

Easy Marinara Sauce

2 tbsp olive oil

3 cloves garlic, crushed with the side of your knife

1 can (28 oz/796 mL) whole tomatoes or 1 bottle (22 oz/650 mL) strained crushed tomatoes (passata)

½ tsp each salt and pepper

pinch crushed red chili flakes (optional)

In saucepan, heat oil over medium-high heat. Add garlic and cook, turning frequently until slightly softened and fragrant, about 1 minute. Stir in tomatoes, salt, pepper and crushed red chili flakes, if using. Cover, reduce heat and simmer for 25 minutes.

[Tip: If using whole canned tomatoes, break apart in saucepan using a potato masher.]

Refrigerate any leftover sauce in an airtight container for up to 2 days or freeze for up to 1 month.

Do you use marinara sauce in your recipes?

• 5 easy ways to eat healthy when you’re not at home
• 7 easy tips for hosting an effortless dinner party
• Everyday salad dressing
• Pizza “cinnamon” buns
• Easy homemade vanilla extract

Well, I can assure you – the food is real. In fact, 99% of the time, it's still perfectly lovely to eat after it's been shot. Often, we end up having it for lunch or taking it home that night for dinner.

And trust me, people – I do not eat shellac.

Most food stylists are also great cooks. The last thing they want to do is disrespect food by wasting it or making it out to seem like something it isn't.

We try really hard to be true to our recipes when it comes time for photography. It's easy to make something look good, but not if it means sticking exactly to a recipe that isn't beautiful by nature. That's why we try to address "beauty issues" while we're still in the testing process. So if we want something to look different, we tweak the recipe... rather than relying on the food stylist to fake it.

Sure, not every recipe is cover-worthy. But to prove that our recipes look delicious, even when not prepared by a stylist, (WARNING: FULL DISCLOSURE!!) I'm posting every one of our photos from the testing process for our April issue (on stands now).

These recipes were prepared by our talented food specialists with a regular old digital camera. Not to look beautiful, but just to test them.

From "Elegant Easter Dinner":

Asparagus Mimosa Salad

Roasted Stuffed Cornish Hens

Roasted Carrots and Radishes With Dill Butter

Spinach Sauté With Roasted Garlic and Pine Nuts

Angel Food Cake With Lemon Curd and Mascarpone Cream (our cover recipe!)

From "Quick & Easy":

Quick Beef Bulgogi

Glazed Salmon Bundles With Sesame Bok Choy

Herbed Cheese-Stuffed Chicken

Creamy Ham and Pea Pasta

Chana Masala

From "Recipe Makeover":

Smart Spaghetti and Meatballs

Oven-Fried Buttermilk Chicken

Baked Spring Rolls with Chili Garlic Dipping Sauce

Classic Scalloped Potatoes

Lightened-Up Mini Corn Muffins

From "Sweet Treats for Passover":

Flourless Chocolate Truffle Cake

Matzo Chocolate Almond Buttercrunch

Vanilla Bean Amaretti

Fruit Salad with Orange Syrup

From "Cooking Lesson":

Eggs Benedict

And finally, from "A Taste of Prince Edward Island":

Michael Smith's Favourite Maritime Seafood Chowder (with Tattie Scones on the side!)

Mussels on Toasted Corn Bread

Do they look good enough to eat? Any favourites?

I hope you enjoy making these recipes as much as we did! And we'd love to have your feedback.

• Test Kitchen Outtakes! What you didn’t see in the June 2011 issue of Canadian Living
• Test Kitchen Outtakes! What you DIDN’T see in the July 2011 issue of Canadian Living
• A farewell giveaway, filled with love
• Top 5 reasons why I can’t wait to cook with Chef Michael Smith
• Do you love Chef Michael Smith? Read this!

Empanadas de pino with pebre from La Hacienda restaurant in Santiago, Chile

Empanadas can be found all over South America, but my favourite are the Chilean beef-filled ones called empanadas de pino. They are typically served with pebre, Chile's answer to salsa.

And by that, I mean the sauce, not the dance. Although I enjoy both.

Here's how you make empanadas:

• Make (or buy!) your favourite pie dough and chill in the fridge. Make enough for a double crust pie. (Classic empanada dough uses lard, so if your recipe calls for lard, all the better.)
• In a Dutch oven, brown 375 g of lean ground beef.
• Add 3 onions, finely chopped; cook, stirring, until the onions are soft and any liquid is evaporated, about 10 minutes.
• Stir in 2 tsp each ground cumin, smoked paprika and chili powder (or if you can get it, substitute 1 tbsp merkén, which is dried smoked Chilean goat's horn pepper, for the paprika and chili); cook, stirring, for 1 minute, just to toast the spices.
• Whisk together 3 tbsp flour and 1/4 cup beef broth or water; stir into the beef mixture.
  
• Bring to a boil; reduce heat and simmer until thickened, 5 to 7 minutes. Season with salt, to taste (but not too aggressively, since olives are going in and they're salty!).
  
• Let the mixture cool in the fridge; stir in 2 diced hard cooked eggs and 1/2 cup chopped, pitted green or black olives.
• Let the pie dough stand at room temperature until softened, about 30 minutes. Divide dough in half.
• On a lightly floured surface, roll out each half to 1/8-inch (3 mm) thickness. Using whatever cookie cutter you have, cut out circles, rerolling scraps. (I like big empanadas, so I use an empty coffee can, but you can make little ones as hors d'oeuvres.)
• Beat an egg with a little water; brush the egg wash around the edge of each circle. Place some of the beef mixture in the centre of each round. (The amount will depend on the size of your circles, but don't get too excited and overfill! They'll explode.)
• Fold the pastry over the filling to make a semicircle. Fold the edge of the pastry over itself and crimp or press firmly to seal.
• With the tip of a knife, pierce the tops to create vent holes. Place about 1 inch (2.5 cm) apart on parchment paper-lined baking sheets. (You can make these ahead and refrigerate for up to 24 hours. Or freeze them until firm and then transfer them to an airtight container to freeze for longer; bake straight from frozen, adding a few extra minutes of baking time.)
• Brush your egg wash over the outside of the empanadas. Bake in centre of 400°F (200°C) oven until golden, 20 to 25 minutes.
• Let cool slightly and enjoy with pebre, or your favourite salsa.

Yes, please!

There are loads of South Americans living in Canada and, frankly, we're lucky to have them. They help make Canadian cuisine the varied, delicious concoction that it is.

Have you ever tried Chilean food?

• Everyday salad dressing
• Pizza “cinnamon” buns
• Easy homemade vanilla extract
• Easy marinara sauce
• A real treat: Dine Out Vancouver Restaurant Festival!

If you haven't check out the recipe here, or watch our simple how-to video here. This soup is so easy, but a classic comfort food and really shouldn't be missed.

Well, here's a very short history of my twist on the classic:

When I was little, my mother used to take me to a soup and sandwich shop at least once a week – it was called Broadway Gourmet – and I would nearly always order the same thing: split pea soup.

The thing about this soup was that it didn't feature just plain old ham. It was chock full of cubed kielbasa. I still think of pea soup as something that should have sausage in it, even though that isn't traditional in the slightest.

There's nothing like a hot bowl of comforting sausage and pea soup for dinner.

I regularly make my split pea soup with kielbasa or smoked sausage, rather than ham. I made some last night by taking our classic recipe above, omitting the ham hock, replacing the water with chicken stock and stirring in 1 cup of diced kielbasa about 15 minutes before serving.

Delicious!

Do you love pea soup, too?

• Why you will love this Japanese Canadian cookbook, plus a tasty fiddlehead recipe
• Fall mushroom hunt in Norfolk County
• Outtake from our August issue: blueberry scones with wild blueberry butter
• Test Kitchen Outtakes! What you DIDN’T see in the July 2011 issue of Canadian Living
• How-To: season your cast iron cookware

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Single, dating, or married, as Valentine’s Day looms before us our thoughts are turned to one thing -- chocolate, of course! Make this the year to break away from the regular old store-bought chocolates, and try making them yourself. Not only do homemade truffles taste better than most store bought Valentine’s Day offerings, it’s just plain cool to be able to say that you made them yourself.

These truffle recipes require no fancy ingredients or equipment, and take very little time to make. Truffles are quick and easy to make – much easier than their retail cachet would have you think! Even a novice cook can turn these babies out, with very little effort, stress, or cost.

While chocolate chips are an unusual medium for truffle making, they are easy to find, and lack the sticker shock that comes with the more traditional chocolate options. Anyone can make these truffles at home, with common ingredients, for only about $5.00/~ 30 truffles!

White Chocolate Almond Amaretto Truffles. Recipe & photo copyright Celebration Generation

White Chocolate Almond Amaretto Truffles

10 oz white chips
1/4 cup cream
3 tbsp Amaretto
2 tbsp butter
Finely chopped almonds

Place white chocolate chips into a glass mixing bowl, and put aside.

On stove top, bring heavy whipping cream, and butter to a boil. Stir well, remove from heat, and stir in Amaretto.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid.

Once solid, scoop out small balls (a teaspoon or so), and roll them into balls. Try to handle the chocolate as quickly / gently as possible, or it will melt.

Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in the chopped almonds. Store in an airtight container for up to 1 week.

Milk Chocolate "Bananas Foster" Truffles. Recipe and photo copyright Celebration Generation.

Milk Chocolate "Bananas Foster" Truffles

10-11 oz bag good quality milk chocolate chips
½ cup heavy whipping cream
3/4 tsp banana extract
3/4 tsp rum extract
1/4-1/2 tsp cinnamon
Finely chopped pecans

Place milk chocolate chips into a glass mixing bowl, and put aside.

In a small saucepan, combine heavy whipping cream, extracts, and cinnamon. Heat to a boil, remove from heat.

Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted and the cream has disappeared into it – it should be smooth.

Cover with plastic wrap, preferably resting right on top of the surface – this prevents a skin from forming while it cools. Chill in the fridge for at least an hour or two, until it’s pretty solid. Once solid, scoop out small amounts (a teaspoon or two), and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt.

Once all of the ganache is rolled into balls: wash and dry hands, then roll ganache centers in pecan chips. Store in an airtight container for up to 1 week.

Marie has a ton more easy truffle recipes in her cookbook, The Spirited Baker (Celebration Generation, 2010)! Photo copyright Celebration Generation.

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Marie shares more super-easy truffle recipes, and more fun boozy desserts, in her cookbook The Spirited Baker. Thanks for another great guest post, Marie!

• A farewell giveaway, filled with love
• Two tasty places to visit in Orlando, Florida
• Eating chocolate is as healthy as exercising?
• Strawberries and Chocolate
• Roundup: This week’s best food posts

With a heavy heart, I am leaving Canadian Living to join the team as senior editor of our brand new sister publication -- Juice -- launching in print and online in April. This is my last week as web food editor at Canadian Living.

I can barely describe the pleasure it has been to work for such a genuine magazine and a caring group of people. They took me on as a fledgling, ambitious intern 6 years ago and grew me into the editor I am today. This team has celebrated in all my life's joys, and supported me whenever the chips were down. I will always consider Canadian Living as my home base, and the Canadian Living team my family.

(I hope they'll still let me snack from the Test Kitchen..)

And a Valentine's thank-you giveaway to my readers!
I have also thoroughly enjoyed getting to know you, the readers of Canadian Living. It's through interaction with you that I understand how food and recipes online serve you best. As a thank-you, I have 2 wonderful, Valentine's-themed Metro gift baskets to give away!

Included in each basket is one of:

• Irresistibles Swiss Milk Chocolate
• Irresistibles Mocktails
• Irresistibles French Roast Cafe
• Irresistibles Maple Syrup
• Irresistibles Chocolate Pecan Clusters
• Irresistibles Scottish Shortbread
• Irresistibles Cheese Crackers

Start date: January 31, 2012
End date: Feb 3, 2012 at 9:00 am
Winners notified by email: Feb 3, 2012
What to do: Leave a comment in the Comments section below, and I'll pick 2 random winners on Friday morning.

Thank you again, staff and readers of Canadian Living, for sharing in the best 6 years of my life. Come find me on Juice in April.

xoxo,
Colleen

February 3 update: Two randomized winners have been notified via email. Check your inboxes!

• Guest post: Easiest-ever chocolate truffles recipes
• A sneak peek into the test kitchen – recipes revealed!
• WIN a giant box filled with PC holiday goodies!
• Top 5 reasons why I can’t wait to cook with Chef Michael Smith
• Do you love Chef Michael Smith? Read this!

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By Alexandra Ward

If there’s a more natural Canadian pairing than hockey and alcohol, I haven’t found it. Traditionally, the first drink that comes to mind when you think of hockey is -- beer. But as I learned last nigh at the Hockey Hall of Fame, the times are a-changing! Not to mention the palates of former NHL players.

Canadian hockey legend and former Toronto Maple Leaf, Johnny Bower, was on hand last night to help launch the new, exclusive Hockey Hall of Fame wines developed by Diamond Estates.

“At my age wine is terrific, more so than hockey,” he shared.

Wine lover and former Maple Leaf goalie, Johnny Bower

For those of you not raised as Leaf fans, Bower was the goalie in net the last time the Leafs won the Stanley Cup in 1967.

New! Hat Trick wines, made exclusively for the Hockey Hall of Fame

The NHL Alumni Association has paired with Diamond Estates to launch Hat Trick wines (seen in image above). Hat Trick Red is a blend of Cabernet Sauvignon, Cabernet Franc and Shiraz. Hat Trick White is a blend of Gewurztraminer, Riesling and Chardonnay-Muscat. Proceeds from the sale of each bottle go to the NHL Alumni Association to support various charitable causes and promote the game of hockey in Canada. Both are available now at the LCBO for just $12.95 per bottle, and will roll out across Canada in coming months.

Winemaker Tom Green from Diamond Estates

Winemakers Tom Green and Scott McGregor recommend pairing the white with salads and light chicken meals -- avoiding heavy cream-based sauces. When enjoying the red, they suggest sticking with barbecue and burgers.

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Thanks Alex! Are you more inclined to buy a bottle of wine if proceeds go to charity, or do you buy for value?

• Where to eat in Puerto Vallarta
• See Chef Curtis Stone live at the International Shellfish Festival in PEI!

Well, last night, it was yours truly who was in that very situation! I was starving and knew I only had about T-minus 15 minutes before I started getting, as a friend of mine calls it, hangry.*

Here's what I whipped together in under 15 minutes (and no one got hurt!):

Whole Wheat Pasta Salad With Salmon

1. Cook 1 pkg (375 g) whole wheat penne according to package directions; drain and rinse under cold water until completely cooled.

2. Meanwhile, open and drain 2 cans (170 g each) salmon.

3. Flake salmon and mix with:

• about 1/2 cup of light mayonnaise
• 1/3 cup each finely chopped green onions and celery
• a finely chopped baby dill pickle
• the juice of a small-ish lemon
• a hefty sprinkling each of paprika (sweet, hot or smoked), dried dillweed (fresh dill is even better) and freshly ground pepper
• a pinch of salt

4. Mix the salmon mixture with the pasta and serve with a little something green on top, if you have it. I nearly always have some sort of fresh herb on hand, even if it's just parsley or a little bit of extra green onion.

Easy pasta and salmon salad, straight from the pantry

I've always adored tuna or salmon pasta salads. My Mum and I would go to the local sandwich shop all the time when I was little and they always had one just like this on the menu.

Variations and tips:

• Instead of dill and chopped pickles, you could add a spoonful of pesto and a few sliced olives, capers or chopped roasted red peppers.
• Use whatever short chubby pasta shape you have on hand. Whole wheat, spelt, kamut, or even white pasta are all ideal candidates.
• Don't have salmon? Use tuna or 2/3 cup of shredded cooked chicken. Even little salad shrimp will work.
• Want to add in some leftover vegetables? Try grated carrot, finely chopped cucumber or diced red pepper.
• Taking it for lunch the next day? You may want to make a little extra dressing. The pasta absorbs the dressing and the flavours can become a bit dilute after sitting in the fridge.

Do you get hangry, too, or is it just me?

*Hangry: (adjective) A portmanteau mixing the words "hungry" and "angry".

Example: "I was so hangry by the time Larry got home, I ended up making him eat dinner in the garage."

• Instant dinner fixes from the Canadian Living team
• 5 essential kitchen tools – or desert island cooking
• 10 New Year’s food resolutions that don’t punish you
• Interview & recipes with Anna Silk, star of Lost Girl on Showcase
• Healthy weekend breakfast recipe: tender, fluffy whole wheat pancakes

Mexico is dear to my heart as I was married near Cancun, and Puerto Vallarta is no exception. It's a magical place filled with friendly people, exceptional food, beautiful art and breathtaking scenery.

If you find yourself in Puerto Vallarta, or just need to dream a little, here are some places I recommend:

The Villa Premiere Hotel & Spa
This lovely spa hotel is on the northern part of town. Nothing says dinner like a fantastic serenade from a local mariachi band:

A serenade at the Villa Premiere Hotel

Enjoy a bowl of tri-colour squash soup. Mexicans know a thing or two about turning the humble squash into a work of art:

Tricolour squash soup at the Villa Premiere

The El Dorado Restaurant & Bar, Los Muertos Beach
Soak in the ocean air as you dine on dishes by acclaimed local food advocate and owner Chef Guillermo Wulff:

Pulled pork meets local shrimp meets fresh avocado on mini baked tostadas. Everything is possible in Puerto Vallarta:

Beachside tastes better: Pulled pork, shrimp, avocado & tomato tostadas

Las Caletas
Take a day trip out to Las Caletas, a small island full of unbelievable creatures:

See the symbiotic wee fish on the left living in the folds of this jellyfish

And lunch on Mexican fare, including traditional Mexican hot chocolate served in a giant warm clay vessel after swimming around the ocean with the fishes.

Sip Mexican hot chocolate done the traditional way in a clay pot after a day of snorkling at Las Caletas

Le Kliff
It's worth the short drive south to Le Kliff, a restaurant built into the side of a cliff that overlooks the rainforest and the ocean. Fun fact: Across the road is where they filmed the movie, Predator. (awesome!)

Peer into the lush rainforest from the edge of a cliff, at Le Kliff

Watch the sunset from your perch at Le Kliff.

Ceviche caught that morning served in a coconut is my kind of appetizer:

Enjoy tropical ceviche from locally-caught seafood at Le Kliff

Tequila Corner
Go for a tequila tasting at Tequila Corner, a small tequila shop in the heart of Puerto Vallarta's Art district. Here you'll find high-end tequilas not available anywhere else in the world, and great staff willing to teach you all you ever wanted to know.

We discovered the difference between silver, gold and "white" tequilas.

El Arrayon
You can't leave Puerto Vallarta without going to El Arrayan, a small restaurant working hard to retain and reintroduce traditional Mexican foods. Check out the menu here. Expand your horizons with a cricket taco, or 'Chapulines'! Crickets are closely related to shrimp. It was crunchy with smokey, almost shrimpy flavour. Tequila helped, I have to admit.

Expand your horizons with a traditional cricket taco at El Arrayan, post-tequila is recommended

And for dessert, baked squash so caramelized and gooey one would swear it was packed with dairy:

Polish it all off with a gooey traditional dessert: baked squash.

My hosts told me you would have to stay in Puerto Vallarta for over a month before you started repeating restaurants. It was a culinary dream and a delight to visit.

What are some of your favourite Mexican foods? Would you eat a cricket taco?

• Guest post: The NHL Alumni Association launches a hockey-friendly wine!
• See Chef Curtis Stone live at the International Shellfish Festival in PEI!

One part crispy crackling, one part juicy, tender meat? Heck yes.

How to roast a pork belly:

• Take a slab of pork belly with the rind still attached (available in Chinatowns, everywhere). Often, you'll find they're about 1.5 kg, but any size will work.
• Score the skin in a 1-cm-wide cross-hatch pattern with a very sharp knife. A serrated knife works well, as the skin can be a bit tough to get through, especially if you don't have good knives. Don't cut too deeply – you basically want to just score through the rind and not too deeply into the fat.
• Rub all over with a bit of oil, a handful of Chinese five-spice, a couple of cloves of minced garlic, and some coarse sea salt. The five-spice is purely optional and this dish is actually absolutely out of this world, even with no seasonings at all.
• Place on a rack in a large roasting pan. Pour about 1 cup of water in the bottom of the roasting pan — just enough to cover the pan, but not enough to touch the roast. This is to prevent the stuff that drips off from burning to the bottom of the pan and smoking you out.
• Roast in a slow oven (about 275° to 300°F/130 to 150°C) for about 2 to 2-1/2 hours, adding more water to pan if it gets dry.

You know it's ready when the rind is translucent and brittle and the fat is golden, crispy and completely puffed up. If your belly meets this description, then you'll have the most tender, succulent meat, with a nice crisp crackling, topped with a shiny-as-glass, crunchy skin.

**Oven temperatures vary, so if the pork doesn't look like that yet, don't freak out – just turn up the temperature to 400°F (200°C) and flash-roast for an additional 1/2 hour, or until it's done.

Let it stand for 15 to 20 minutes before slicing— if you can keep your hands off it, that is.

If you want a dipping sauce, mix equal parts Chinese red or black rice vinegar and soy sauce and a few slices of green onion.

This dip also works great with pot-stickers or steamed dumplings.

Or, really, you can eat it just on its own, because it's that good. Then call me and thank me. Then go slap your mama. Unless your mama makes stuff like this already. In which case, give her a foot massage.

Have you made pork belly at home?

• Canadian food news potluck: Maple madness
• Trish Magwood’s baking with kids strategy, plus WIN a Rice Krispies prize!
• How-To: season your cast iron cookware
• How to become a pie samurai: Lattice-top raspberry peach pie
• Cherry Love

It's always fun to see the year in review, so I've compiled the Canadian Craving of the Month over the past 11 months, to give you the Top 11 Food Trends of 2011:

January 2011
Canadian Craving of the Month: Soup recipes - 760% increase over 2010
Jan 2011 analysis: "Diet-friendly and budget-friendly soup is the choice du jour for Canadians on this belt-tightening new year"
Image above: Hearty Tomato, Sausage and Bean Soup

February 2011
Canadian Craving of the Month: Quinoa - increased by 153% over 2010
Feb 2011 analysis: "This jump in quinoa requests shows home cooks are comfortable with this good-for-you grain this year and experimenting with new recipes. Quinoa and Chickpea Salad was also Canadian Living's March 2011 cover recipe, which may have fuelled the fire this month."
Image above: Quinoa and Chickpea Salad with Tomato Vinaigrette

March 2011
Canadian Craving of the Month: Quinoa - increased by 311% over 2010
March 2011 analysis: "Another quantum leap for quinoa this month. The only grain that doubles as a complete protein, the quinoa bump might also be related to a sharp rise in veganism in 2011, thanks in part to mega celebrity Oprah Winfrey and her 1-week vegan challenge earlier this year."
Image above: Tricolour Quinoa


April 2011
Canadian Craving of the Month: Cheesecake -increased 123% over 2010
April 2011 analysis: "While cheesecake is a popular year-round dessert, it makes a sunny end to spring dinners and especially Easter-themed feasts."
Image above: Wildflower Honey Cheesecake with Blueberry Compote

May 2011
Canadian Craving of the Month: Hamburger - up 20% over 2010
May 2011 analysis: "Apart from the die-hards who barbecue year-round, the month of May signals it's time to tune up the barbecues for another season. And the most popular thing on the grill? Hamburgers"
Image above: Blue Cheese-Stuffed Bacon Burgers

June 2011
Canadian Craving of the Month: Cheesecake - up 56% over 2010
June 2011 analysis: "Also the Canadian Craving back in April, rich, satisfying cheesecake is enjoying a delicious surge in popularity this year. Can you guess who's eating the most? The highest search volume comes out of Prince Edward Island!"
Image above: Cheesecake Pie with Rhubarb Sauce

July 2011
Canadian Craving of the Month: Chicken breasts - up 135% over 2010
July 2011 anlaysis: "While the top 10 this July remained fairly level with last year - burgers, salmon, salsa, etc. - chicken breasts leaped 135% to the 12th position, illustrating a huge revival in this lean, barbecue-friendly and flavour-neutral cut of meat. This trend suggests we'll see chicken breasts easily reach top 10 in August."
Image above: Italian-Style Chicken Breasts

August 2011
Canadian Craving of the Month: Salsa -  up 76% over 2010
August 2011 analysis: "Aside from all things salsa being local and in-season right now - tomatoes, peppers, onions and herbs - salsa is one of the easiest and most versatile home canning projects to take on. Whether you're a novice cook or professional chef, making salsa appeals to everyone."
Image above: Tomatillo Salsa

September 2011
Canadian Craving of the Month: Chicken breasts - up 336% over 2010
Analysis Sept 2011: "Wow! There’s the power of a sale. Major grocery chains across Canada had deals on boneless chicken breasts in September, translating into thousands of home cooks searching CanadianLiving.com for our Tested-Till-Perfect chicken breast recipes."
Image above: Chicken, Peach and Spinach Salad

October 2011
Canadian Craving of the Month: Slow cooker - up 855% over 2010
October 2011 analysis: "Slow cookers are becoming as essential as toasters in Canadian kitchens, and CanadianLiving.com has hundreds of Tested-Till-Perfect slow cooker recipes to choose from. We’re not surprised to see this as Canada’s craving of the month, and expect to see the numbers grow steadily as snowy weather creeps upon us."
Image above: Slow Cooker Spinach Ravioli Soup

November 2011
Canadian Craving of the Month: Chicken breasts - up 186% over 2010
Nov 2011 analysis: "Further analysis reveals we’re craving stuffed chicken breasts: pounded and baked chicken wrapped around cheeses, veggies and meats like prosciutto and ham. Tasty, elegant, and so easy to do!"
Image above: Leek and Cheese Chicken Breasts

2011 was the year of quinoa, chicken and cheesecake. Sounds like a meal to me. What was your biggest craving of 2011?

Stay tuned for December 2011's Food Trends press release on January 4, 2012!

• Summer quinoa salad recipe with three dressing options