Posts Tagged ‘PC Cooking Schools’

Fridge Whisperer “gets fresh”…

The Fridge Whisperer with her CSA farmer, Jenny Svetec.

Did you know that Ontario mushrooms, potatoes and apples are available all year round?

Don’t believe me?

Then meet me upstairs at the Real Canadian Superstore’s Ajax, Ontario PC Cooking School and I’ll get fresh with you.

What’s on the menu you ask?

For starters, it’s Creamy Wild Mushroom Soup with thyme Chantilly. Then tuck into a Pan-Seared Rib Eye topped with Blue Cheese Compound Butter and sided by Pomme Frites and Spicy Aioli. For dessert, you can’t go wrong with Apple Enchiladas in butterscotch Sauce.

All the freshness for $30 a person.

Class runs from 7 to 9 pm. Contact cooking school coordinator, Lori Cassidy, at (905) 683-2272 ext 4, to reserve and pay for your spot at my table.

Hardy lunch for a cold winter’s day, this afternoon at 1pm…

That’s right warriors.

Today at the Pickering, Ontario PC Cooking School I’m whipping up a hardy organic lentil and Italian sausage saute and finishing off the class creating a homemade caramel sauce for fresh pineapple rings.

Things will heat up even more after I source the booze cupboard and flambe the pineapple.

A blazing good end to the week if you ask me.

Happy Friday my darlings.


Signed, sealed, and delivered…

As in my contract with Loblaws PC Cooking Schools in Ontario where I’ll be offering my Fridge Whisperer-inspired cooking classes from January through June 2012.

What’s on offer, you ask?

Good question!

Click HERE to view my “calendar-at-a-glance” and see what’s cooking.

Hope to meet you at one of my classes!

Wishing you good health and much happiness this coming year.


Your friendly neighbourhood Fridge Whisperer.

Parallel lives & peach pie…

I’m in between addresses and trying — in true Fridge Whisperer spirit — to eat out my existing fridge and pantry before the big move.

Last night I paid homage to Coronation Street; beans on toast.

Now, before you start feeling sorry for your friendly neighbourhood Fridge Whisperer’s sad state of dinner affairs, let it be known that dessert — a course I almost never have — was sublime. Thanks to my cooking school student, Susan, who bakes pies by the hundreds, I had an entire peach pie for afters.

The result of my casually mentioning never having tasted peach pie in my life, and Susan — being the most attentive and exemplary student EVER! — taking it upon herself to rectify this culinary faux pas post-haste.

How was it, you ask?


As Sue says about her pie making skill set, “I’ve had 35 years of practice.”

They say a picture is worth a thousand words. They’re right! Just look at this pie. The pastry so flaky, so buttery-tasting, so ripe with juicy Ontario peaches.

Says Susan, “I always use the Crisco pie crust recipe on the box; the one that calls for an egg and white vinegar. I bake about a hundred pies a year, all according to what’s in season. In spring and early summer it’s rhubarb or strawberry-rhubarb or pineapple-rhubarb, then peach. From September onwards it’s Dutch apple, pumpkin, and my own creation, mixed berry, which consists of frozen whole cranberries, blueberries, raspberries, black berries and rhubarb with fresh apples thrown in for good measure.”

For Susan’s peach pie, she confesses, “I’m a little tired this year. Normally I do between 20 and 30 pies and about 17 jars of peach jam. Always when Ontario peaches are in season. This year, however, I only made 18 peach pies.”

I am humbled that Susan thought of me for one of them.

And because Susan is so lovely, she even agreed to share with you, dear Fridge Whisperer warrior, her peach pie recipe.


Susan-the-cooking-school-student’s Ontario Peach Pie (makes 1)

4 cups peeled and sliced Ontario freestone peaches
3 tablespoons minute tapioca
3/4 cup granulated sugar
2 Crisco pie shells

~ Mix together peaches, tapioca and sugar and then quickly spoon into bottom pie crust.
~ Lightly wet edges of bottom pie crust with water, then place remaining pie shell on top and either finger-pinch seams closed or use the tines of a fork to seal pastry. Cut a hole in the centre of top pastry to allow steam to escape while pie is baking.
~ Bake pie on middle rack in a preheated 425F oven for 15 minutes, then reduce temperature to 350F and continue baking for 30 to 40 minutes or until fruit is bubbling up through the hole in the centre of the top pastry.
~ Transfer pie to a wire rack and let cool to room temperature before cutting.

The Fridge Whisperer out & about…

Greetings and salutations my darling FW warriors.

If you find yourself in Lindsay, Ontario today, stomach running on empty, stop by the PC Cooking School inside the Loblaws Lindsay Marketplace and let me feed you. Today you’ll have two opportunities to taste my home cooking. The first will be at the PC Cooking School’s complimentary watch-and-learn “What’s for Dinner?” 1-hour cooking lesson at 1 pm. The only catch is you must sign up in advance of the class either at customer service in the store or online at PC Cooking School.

Then tonight at 6:30 I’m teaching my “It’s all Greek to Me” 2-hour, 3-courses, $30/pp, cooking class. Here’s the “blurb” to whet your appetite…

Chef Deb’s “It’s all Greek to Me”
Join Rogers TV cuisinier, “Chef Deb,” and discover her secrets for creating authentic Greek food at home. Tonight Chef Deb will demonstrate classic Greek Salad and from-scratch Tzatziki Sauce to accompany succulent marinated Pork and Chicken Shish Kebabs sided by Lemon-Oregano rice. End the evening sampling decadent Toasted Walnut Baklava. Everyone say OPA!

I’ll have what she’s making, indeed!

Plus I’ll have signed copies of both my cookbooks for sale, The Fridge Whisperer: 50 Fast & Fabulous Family Faves and The Fridge Whisperer: Condiment Confidential.

Enroute to Lindsay this morning I’ll be doing field research in Newcastle at Algoma Orchard’s Gourmet Market.

Believe me, this is Chef Deb in her most very happiest place.

Thanks to the keen eye of Algoma Orchard’s buyer, Tom Coleman, Algoma’s gourmet marketplace represents just about every artisinal producer in the Region (and mayhap the province and country, too!). I’ll be recording my thoughts and taking massive amounts of pictures. All in the service of my FW peeps. So you, too, can virtually come along for the ride until, of course, you make your own sojourn to Algoma’s Gourmet Market.

Happy Thursday!


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