We were full of chocolatey goodness for the taste test of Absolutely Chocolate with Chef Bruno Feldeisen. Those leftovers disappeared quickly!

The orange loaf got a bit burnt, but it still tasted pretty good for our taste test of Treasury of Newfoundland Dishes with Chef Jeremy Charles. Anyone for lima bean loaf leftovers?

We’re all ears for some cooking advice from guest chef Park Heffelfinger after taste testing Trisha Yearwod’s Home Cooking.  Who doesn’t like red velvet cake and waffle leftovers?

And we’re joking! The Grocery Bag crew really does get fed (luckily by someone else) during the day.

Learned some amazing cooking techniques from this woman in Oaxaca, Mexico!

I got a sunburn, bumped my head on a tuc tuc, and dug an ominous, 8-foot by 4-foot ditch in which to cook some sheep.  A lot of that you’ll see, but some of it you won’t because part of what’s unfortunate for the audience of shows like this one – any show really – is that you never see the entire story of “the making of”: the drama between crew members, getting lost, having to pay people off, dealing with accommodations, which, when you’re in the middle of nowhere, typically leave a lot to be desired.  

On this particular trip, I left the crew behind at one point in search of a hotel that had heat.  It was unseasonably freezing in Mexico and few things matter more to me then a warm bed.

Well that’s not quite true. Food matters just as much.  And the television and film industry is unique in that we, as producers, always arrange food for crews.  When shooting at home, we have it catered.  But on the road, our crews are small and it’s usually restaurants.  It doesn’t need to be fancy, but it needs to be on the healthy side and plentiful.

One of our wonderful host families in Oaxaca, Mexico

On this trip, we often found ourselves shooting at someone’s home and they wanted us to join them for lunch. Considering we were a group of about 12 and that we were working with people who, really, have so little, it was a very generous offer and indeed rude to decline.  

But looking at those chickens that had been sitting in sun for hours and were covered in flies, well, my stomach churned.  But eat it we did and washed it back with no-name orange pop and mescal.  

Only one of our crew members barfed.

And then there was the day I didn’t pee for 11 hours. I had the choice between a sketchy outhouse that was being shared with 200 mescal-swilling others, or a field, also shared with 200. I choose dehydration.

Audiences will also never see the constant agonizing over what we call continuity.  That is, when shooting one scene that will follow another, does my make up match?  Was my watch on my left wrist or right?  Kristina lost her Ray Bans and now this scene won’t match the last one.  So someone has to race to town to find a store that sells green Ray Bans.  No luck there, so she wears a pair that aren’t her best look and we hope no one notices.  On a big budget feature film there is someone who does this job exclusively.

We started at the crack of dawn every morning and went late into the night.  One day I was up for 22 hours, so please forgive those bags under my eyes if you see the show.  

On this trip, we put our lives at risk on Mexican highways, where speed limits, drinking and driving restrictions, lighting and basic rules of the road are only guidelines.

We had car trouble more than once that had us looking for help in a place we don’t speak the language.  I tried to get by on my “Fritalian” – the combination of French and Italian I would blurt out whenever addressed, in hopes that would help me communicate.  ”Merci, arrivederci!”  That, and my miming.  My act for “Please hurry, we’re late” is hilarious if not effective.

The show will run next fall on W Network (in Canada) and we look forward to your feedback! But please be gentle; we were exhausted. And that’s the reality of reality TV!

Yay, we’re so glad to be home!

Ingredients

1 lb Sweet Italian sausages
4 oz Unsalted butter (optional)
1 1/2 cups Chopped leeks (white and light green parts only)
1/2 cup Apple, any kind, minced
2 tsp Sage (dried)
3 Tbsp Rosemary (fresh), minced
1/4 cup Dry red or white wine (more for drinking)
10 cups Focaccia bread (cheese-free!), chopped. Think dice sized pieces.
1 cup Chicken stock, or more to moisten

Directions

1. Preheat the oven to 350 degrees. [This stuffing is baked separately from the turkey itself.]

2. Pour yourself a glass of wine while cooking. This is bound to have a positive effect on entire experience.

3. Remove the casings from the sausages. Heat a large skillet on medium and add sausage. Use a wooden spoon to break up the sausages into smaller pieces while cooking. Or, cut them up with a knife before you cook it, either works. Brown the meat and allow the sausages to release some oil.

4. If little or no oil has been released (which can happen if the sausages are very lean), add the butter.

5. Remove the sausages with a slotted spoon and set aside, leaving the oil/butter in the pan.

6. Add leeks and cook until soft. Then throw the sausages back in.

7. Add the minced apple and cook for a minute or so more.

8. Break the sage apart with your fingers and throw it into the pan. Crush up the rosemary in your hand and chuck that in too.

9. Add the wine and salt and pepper to taste. Remove from heat.

10. Add bread and moisten with stock and mix it all up well. The dish should be a moist but not overly wet.

11. Put it all in a casserole dish. I use one that’s 9X12X2 inches. Bake for one hour.

Enjoy!

photo credit: CC Flickr/anjuli_ayer

This season is going to be more fun and more challenging than ever.

On the menu – we’re testing a recipe with promises as big as diamond engagement rings. We’re taking a break from our usual kitchen to get in on the food truck craze, with some pretty messy results. And then, we’re cooking for one of the hottest chefs in Canada, and not just him, but for his staff too, at his restaurant no less!

We’re also heading even further afield to explore some pretty exotic pastures. We’re off to Morocco to immerse ourselves in Moroccan culture and cuisine as we get ready to cook for one of that country’s most successful chefs – a woman who garners an audience of 20 million people with her TV programs.

And for our final episode of the season, we’re trekking to the far eastern corner of our own country to explore Newfoundland’s rich landscapes, cultural heritage, cuisine, and of course, to get a first-hand look at the Newfie hospitality we keep hearing about. There’s also something about the famous Newfoundland Screech they keep warning us about?!? 

From pastries to pizzas to making our own mozzarella, this year is once again laughs, general mayhem, not to mention a few F bombs when things invariably go wrong.

We hope you’ll tune in!

Anna & Kristina

The big promise

For anyone who didn’t read our Christmas wish list last year, the Thermomix TM31 promises to do away with the need for a food processor and blender, not to mention your milk steamer, electric mixer, bread kneader, coffee grinder and juicer, among other things. And it cooks stuff. It sounded SO good. It’s like that tan skirt I’ve been eyeing at the mall. If I get one, my life will be perfect.

My no-instructions test

For me, one measure of an appliance’s usefulness is how interpretive it is. (Hail to the Blackberry.) So I decided to start by forgetting all the instructional material and seeing if I could figure out how to make one of my simplest recipes – mayonnaise.

The lid takes a bit of figuring out, but then it’s pretty straightforward. There are ten speeds, which means the blade moves faster than any food processor or blender I’ve seen. And I must say, that mayo was creamier than usual. Not only that, it took only a fraction of the time to complete. 

Thermomix: pesto sauce

Sauce-tastic!

I moved on to other sauces and mixes: hollandaise,whipping cream, soup and bechemel. Not only does this rig mix and slice, it seriously emulsifies. To a point far beyond what I’ve seen before. The results are beyond professional.

Thermomix: pesto

The drawbacks…

There are a couple of things I don’t like. It’s noisy, especially at the highest speeds. 

Also, my home is an open concept design so you can see the kitchen from other parts of the house. That always makes me feel pressure to keep my kitchen very clean and uncluttered. The Thermomix might have the workings of a Ferrari, but it doesn’t look like one. That said, I’m impressed with how little counter space it occupies given how many other appliances it replaces.

And then there’s the issue of the price tag: $1,600.00.

Thermomix: steamed dumplings

It does do everything (except the dishes)

So if you already have a well-stocked kitchen and live on a budget, I’m not sure I’d bother. But if you’re setting up a new kitchen, are a cooking enthusiast and have dough burning a hole in your pocket, this workhorse will not let you down.

Where to Buy:

If the Thermomix TM31 is the kitchen appliance of your dreams, find more information and purchasing options for Canada & the USA at www.easycooking.ca.

Thermomix TM31 

• Saucepans are the workhorse of the kitchen, used for everything from heating soups, boiling pasta, making rice, and simmering stews and chili.

• You can buy lightweight or heavy-duty, commercial-style pots in a wide variety of materials, including:

  • Anodized aluminum: an excellent conductor of heat and relatively lightweight and durable, but it’s easily stained and not dishwasher-safe.

  • Enamel-coated aluminum: typically found in low-end product lines and often doesn’t heat evenly.

  • Stainless steel: can go in the dishwasher, but conducts and retains heat poorly. Often layered over aluminum, or has a bottom with a copper or aluminum core.

  • Cast-iron pots: slow to heat and cool but handle high temperatures well. Great for stews or Cajun-style blackening, these pots are super durable and long-lasting if you care for them well.

  • Copper: heats and cools quickly and is ideal for meticulous temperature control. Copper reacts with acidic foods (e.g. tomatoes) so it’s usually lined with stainless steel or tin, which wears out over time. Copper pots are often very expensive.

  • Tempered glass (e.g. Pyrex): breaks easily and cooks unevenly. The advantages are that it can go directly from the stove into the oven, freezer, broiler, or microwave, and even onto the table.

• The most versatile materials for pots and pans are aluminum and stainless steel. Aluminum, when it’s sufficiently heavy-gauge, heats quickly and evenly.

• Most people need at least two sizes to cook with: a smaller pot (e.g. 1-2 quarts) and a larger pot (3-4 quarts).

• Even heat distribution is the most important thing in a saucepan. Look for a perfectly flat bottom so that heat can transfer easily across the bottom and up the sides.

• Pot handles are typically made of metal, plastic, or wood. Wood is more heat-resistant so it won’t heat up as quickly on the stove. However, you can’t put a wooden-handled saucepan in the oven like you can a metal one. (Nor a plastic-handled one for that matter either!)

• Ensure the handle is attached securely with rivets or screws. Some handles are also welded.

Other Considerations

• Non-stick pots and pans definitely are an advantage, but shouldn’t be used with metal utensils or on very high heat.

  • Some manufacturers use a thicker non-stick coating or include ceramic titanium coating for more durability.

  • Most non-stick pans aren’t dishwasher-safe, but they’re pretty easy to clean.

• On the other hand, most uncoated cookware is dishwasher-safe, can handle metal utensils, and is good for browning or creating a sticky base after sautéing in order to make a tasty sauce.

TEST CRITERIA

Making candied treats requires heating sugar to extremely high temperatures without burning it. We tested some saucepans to see which one transfers heat the most evenly.

Farberware (stainless steel, heat-resistant resin handle): $27.99	. .	Amazon.ca	Amazon.com
Cuisinart (stainless steel, metal-riveted handle): $39.00	. .	–	Amazon.com
Calphalon (non-stick, stainless steel riveted handle): $54.99	. .	Amazon.ca	Amazon.com
Paderno (stainless steel, welded handle): $120	. .	Amazon.ca	Amazon.com
All-Clad (stainless steel, riveted handle) $175.00	. .	Amazon.ca	Amazon.com
(Note: prices listed above are approximate and in Canadian dollars)

Heat Distribution Test

We heated each pot with a heat source and then measured the distribution using a thermal scanner.

• The Faberware had a very big hot spot in the centre, which is where your food would typically burn.

• The Paderno has an aluminum disc embedded in its base. The heat distribution was even, but showed a few small, minor hot spots.

• The Cuisinart heat measurement was somewhat even, but not as good as the All-Clad.

• The All-Clad had the best overall heat distribution, showing an even reading across its bottom, with no hot spots.

Durability Test

We did an extreme durability test and catapulted all of the pots across a warehouse room. If they can survive that, they can survive our cooking!

• A few of the pots were understandably dented.

• The handles of the Calphalon and the Paderno loosened, but all stayed intact.

• The Cuisinart, Farberware, and All-Clad appeared durable and solid.

OUR TOP PICK

The All-Clad was our overall favourite because it was the best at distributing heat, which makes for more effective cooking. Even though it has a hefty price tag, we think it’s worth it since it’s a pot you’ll have for a lifetime. And remember, pots and pans often go on sale, so keep an eye out for a good deal!

Due to the limited length of our program, we aren’t able to include all of the information we’d like to, so it may seem we only judge cookbooks based on our kitchen day results. Not so. But we do find cook day to be a helpful reviewing tool. Trial by fire, if you will!

On cook days, we challenge ourselves by preparing a full menu for our guest judges, similar to what you might prepare for a dinner party. As a result of our cook day challenge, we often make mistakes. But these blunders are a big part of what viewers find relatable and entertaining:

“I forgot the…!”

“I overcooked the…”

“Ouch!”

“I put too much…”

Sound familiar? Most of you have been there, under pressure, trying to do your best to impress a guest. The difference is that we put ourselves through it every week!

Rest assured, these errors or omissions are taken into account when judging a book. At the end of the day, we present our opinions based on our overall experience after spending a lot of time with a book, both on and off the air.

And believe it or not, a total disaster cook day can still earn a stamp of approval for a cookbook if the recipes and book quality stand out above the crowd. For example, our Essentials of Classic Italian Cooking episode. The day was a complete flop, partly because we were working in a strange kitchen, and partly because we were nervous to be cooking for world-renowned chef Umberto Menghi. We both really enjoyed the book, however, and gave it the A & K Stamp of Approval, even though Chef Menghi grimaced at our food. Mama Mia!

In an era when so many recipes are available for free online, a cookbook must deliver in a big way for us to recommend consumers add it to their already overcrowded cookbook shelf.

Thanks for watching!

~ Anna & Kristina