It’s just over four years since I published my first post on this blog. And it is with some sadness that I put it to rest. No, I will not be deleting it. I just won’t be adding new blog posts to it for the foreseeable future. The reason? I have accepted a dream job in food publishing and will be dedicating myself wholeheartedly to that.

"those who don't believe in magic will never find it"
roald dahl

Blogging about food has let me share my passion, continue to learn and has connected me with new friends. When I started blogging, I dreamed about working in the food world full-time. I read all the food blogs I could find, I watched all the food shows, I read Julie & Julia and other food memoirs and immersed myself in food culture. And its grip on me has not loosened.

"it takes courage to grow up and turn out to be who you really are"
ee cummings

In these past four years, I've learned more about cooking, my camera and basic knife skills than I ever expected. My life has changed in many ways. I was a stay-at-home mom; now I'm about to step into my dream job. I took my health for granted; now I'm a cancer survivor. I've visited Paris for a weekend and spent a week in Mexico learning about food and travel. I've studied Basic Cuisine at Le Cordon Bleu and learned about making pictures from Penny de Los Santos.

And through it all, you, my readers have become my friends. I’ve learned from you. You’ve encouraged me with a virtual hug when I needed it. And you’ve inspired me in so many ways.

Holstee Manifesto

I have had this quote on my wall at work since the day I found it on another food blog. While sipping my coffee, I'd glance at it and remind myself that life is short, to live my dream and share my passion. I will continue to do that, and I hope you will too. Live authentically. Be who you are. Share your life. Love what you do. Keep in touch!

~Shari
whiskfoodblog[at]gmail[dot]com

Here is only a sampling of some of my fond memories from the past four years:

Working through Basic Cuisine
Consommé Madrilène (Chilled Consommé with Red Peppers and Tomatoes)
(Whisk Wednesdays)

A kitchen of spun sugar stickiness
Caramel Cake with Caramelized Butter Frosting and Spun Sugar
(Daring Bakers)

Experimenting with my daughters
Santa and Snowman Milkshakes

Getting creative with coin rollers
Lenox Almond Biscotti
(Tuesdays with Dorie)

My favorite dessert of all
Floating Islands
(Tuesdays with Dorie)

One of my favorite posts because I enjoyed making this cake with one of my daughters
French Yogurt Cake with Marmalade Glaze
(Tuesdays with Dorie)

The secret ingredient chefs use
Veal Stock
(Whisk Wednesdays)

My go-to dessert
Carrot Cake
(Tuesdays with Dorie)

My fancy pants dessert
Crème renversée au caramel (Reversed caramel cream)
(Whisk Wednesdays)

My favorite drink from Mexico
Horchata
(Bringing Mexico Home)

I will never forget Blogging the Art of French Cooking and the marathon hours that went into putting together this web-based companion that works alongside Julia Child's classic cookbook, Mastering the Art of French Cooking, Volume I. I assembled hundreds of inspiring pictures and engaging articles written by you: the worldwide food blogging community about the recipes from this book with the hope that this project would offer something new to Julia Child fans.

Thank you for visiting! It's been a blast!

"wake up every morning with the thought that something wonderful is about to happen"
link

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Taffy on the Snow is nature's best candy. Though I usually associate it as a sugar shack tradition, I was excited to see it offered at Ottawa's Winterlude. As part of our skate on the Rideau Canal Skateway, which is the world's largest skating rink, we stopped to indulge in this sweet treat.

While talking to the taffy maker, I learned that in one week he has gone through 300 kg (over 600 pounds) of maple syrup! For the "snow", he grinds up bags of ice cubes. And each taffy pop costs $3.

The pure maple syrup is boiled to the soft ball stage (about 235˚F).


boiling the maple syrup

Then, it's poured onto the snow and allowed to cool slightly. Using a popsicle stick, the taffy is rolled around the stick into a ball.


pouring the maple syrup

placing the popsicle sticks

letting them cool

rolling the taffy


The crunchy snow crystals on the taffy make an unstable but delicious marriage of ice and warmth. And it just might be a better business idea than a lemonade stand!

Click here for more ideas about baking and cooking with maple syrup.

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Taste&Travel will be at the Cancun Riviera Maya Wine & Food Festival March 15-18, 2012. Special guest will be Ferran Adrià, famous chef of El Bulli. Taste&Travel is the principal media partner for Canada for this event.

The Cancun Riviera Maya Wine & Food Festival 2012 will host over 30 innovative events for lovers of food, music and culture. Here is just a sampling:

• celebrity Chef and Winemaker Dinners (including a tribute dinner in honor of world-celebrated chef, Ferran Adrià
• luxury Catamaran Cruise with master Mixologist Junior Merino (proclaimed the best mixologist on the planet and also known for his brand: The Liquid Chef)
• over 90 wine and spirit tastings
• top level cooking demonstrations by celebrity chefs
• American Express Gourmet Tasting Village featuring signature dishes, paired with wine and spirits, from some of the best restaurant chefs

Chef Ferran Adrià has been called the Salvador Dali of the kitchen. Some consider him the best chef in the world and the most innovative chef in the history of cooking. People have traveled from around the world to dine at El Bulli, the restaurant he owned in Roses, Spain (but is sadly now closed).

All this, combined with world-class beaches, amazing Mayan sites, snorkeling and diving at the world’s second largest barrier reef, and you have a winning recipe for a vacation that also offers an enriching learning experience.

The Festival has a benevolent aspect to it as well. This year, the beneficiary is Ciudad de la Alegria – the City of Joy, an organization that empowers disadvantaged children, supports victims of violence, and cares for the needy, so although you may be indulging yourself you are also giving back to a needy community.

For more information or to order tickets, check out their website at www.crmfest.com.


In the latest issue of Taste&Travel, you’ll discover articles on travel, tips on where to find the best food, and recipes to make your mouth water. And sometimes it’s not only the exotic that delights. As one reader wrote, “That recipe for Great-Grandma’s Sour Cream Apple Pie proved to be the simplest and most delicious apple pie I’ve ever made.” (Issue 3, Autumn 2011, page 36).

The Winter issue of Taste&Travel hit store shelves last week. In it, you'll find a feature on Hong Kong, the Year of the Dragon. Another area highlighted is Atlantic Canada, in particular the art of Craft Distilling. As well, there are articles about Cooking in Oaxaca, Winter in Japan, and some interesting secrets on the Scandinavian Kitchen, plus Boston’s new Revolution which began when Julia Child moved to Cambridge in 1960 and introduced the city to fine cuisine. No longer is Boston known only for its beans and cod. Many other well-known chefs have followed Julia and have made their contribution to what has become a delightful culinary city with a strong focus on the locavore trend.

You can find Taste&Travel at Chapters stores across Canada.

Don't miss an issue. For the low cost of $25 per year, you can have T&T delivered to your door. You won’t find a better way to spend $25.

Subscribe here.



Lastly, I recently had the chance to bake and taste Life of Pie's Asian Duck Pie with Lemongrass and Thai Chili that is Taste&Travel's signature pie. The crust was flaky and tender and the filling was a delicious combination of spice, Asian vegetables and moist duck. It was a perfect medley of flavors wrapped in a melt-in-your-mouth crust.

Savoury pies are both convenient and satisfying, and according to the Life of Pie’s website, are in high demand. This one has earned its designation as T&T’s signature pie and is worth the taste.

The best part of Ottawa is the Rideau Canal Skateway, which is the world's largest skating rink. When all sections are open, it stretches 7.8 km (4.8 miles). The season seems short as the ice tends to last for four to six weeks, if we're lucky. And a skate on the canal for me always ends with a BeaverTail. Freshly made bread dough is dipped in hot oil and then sprinkled with cinnamon sugar. The line ups are always long, but worth the wait for this bite of sweetness.

BeaverTail shacks have been around since 1978 and started in Ottawa. Now franchises can be found in other parts of Canada, Colorado and recently in Saudi Arabia!

I tried making BeaverTails at home, and although they are delicious, they can't measure up to the ones from the BeaverTail shack.











Recipe

adapted from Link

1/2 cup warm water
5 teaspoons active dry yeast
1 pinch white sugar

1 cup milk, warmed
1/3 cup white sugar
1 1/2 teaspoons salt
1 teaspoon vanilla extract
2 eggs
1/3 cup vegetable oil
3 cups all-purpose flour
2 cups whole wheat flour, or as needed

4 cups oil for frying

Cinnamon sugar (or toast dope)

Click here for method.

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Pescado Zarandeado is a signature Mexican dish that varies depending on the chef creating it. It can involve marinating a whole fish in a combination of lemon juice, garlic, soy sauce and lime. The choice of fish is often Pargo, which has sufficient fat content to prevent it from drying out during the grilling process. However, other types of fish such as Snook or Red Snapper can also be used. Then, the fish is butterflied and grilled over an open fire.

Pescado Zarandeado is thought to have originated on the isle of Mexcaltitan in the state of Nayarit. Today, Diego's in Mazatlan has mastered this national dish without losing sight of its basic roots. His version was a mayonnaise-based sauce with garlic, oregano, soy sauce, herbs and cilantro, which was different from the recipe I tried here.


Chef Diego Becerra, barefoot on the sand, made us Pescado Zarandeado grilled on the beach outside his restaurant. The smoky aroma of fish as it was slowly being grilled was tantalizing while the sound of the waves and the children playing on the beach made it memorable. Traditionally, mangrove wood was used to smoke this dish, however, now mesquite is used so that the mangrove forests are protected.

The Pescado Zarandeado was served on a large platter with all the sides filling the table. Everyone dug in to fill their tortilla with the fish, refried beans, salsa, onions, rice, a squeeze of lime and all sorts of other fillings. It was moist, tender, and delicious.


Recipe for Pescado Zarandeado

from link

Serves 6


For the marinade:
1/3 cup olive oil
1/2 cup soy sauce
1/4 cup lime juice
6 cloves garlic, minced

For the fish:
1 3-pound fillet Snook, Dorado, Bonita, Red Snapper, Pargo or other white-fleshed fish suitable for grilling
6 tomatoes, deseeded and quartered
2 green bell peppers, cut into thick strips
2 red bell peppers, cut into thick strips
1 purple onion, cut into thick slices
6 jalepeños, sliced

Whisk the marinade ingredients. Let steep to blend flavors for about 15-30 minutes. pour over fish and let the fish marinate for 30 minutes.

If you don't have a grill or fish cage (or if it's winter!), you can put the fish in foil with the vegetables.

Grill (or bake the fish in the oven at 375° until the meat flakes). The time it takes depends on how large the fish is. My small Red Snapper took 20-30 minutes in the oven.

Serve with salsa, guacamole, refried beans, rice, limes and tortillas.


I would like to thank www.gomazatlan.com for inviting me to the 2011 Gran Fiesta Amigos. All stories, opinions and passion for all things Mexico shared on my blog are completely my own.

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