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November

Tomatoes, 21 varieties from 2022 This year I began with 19 types of seeds, both those I purchased and...

January 2, 2023

Tomatoes Review: 21 varieties for 2023

Tomatoes Review: 21 varieties for 2023 This year I began with 19 types of seeds, both those I purchased...

November 12, 2022

Dry-cured olives and olive salt

Dry cured olives for entertaining and family dinners My favourite olives both to make and to eat are dry...

November 9, 2022

Frozen & preserved food & power outages

The first power outage of the season hit us during a windstorm on Friday night when the transformer across...

November 6, 2022

Brine Curing Black Olives

Additional heading Olives are so simple to prepare and home-cured olives are so superior to commercial ones that it’s...

November 5, 2022

Sopa de Garbanzo

I moved to Toronto days before my 20th birthday. On my first morning there, I went for a walk...

January 16, 2022

Muligatawny Soup

Enoteca Sociale Rosemary Focaccia This Focaccia recipe comes courtesy of Enoteca Sociale, which is reviewed here. Read More Gayle HurmusesNovember 29,...

April 25, 2015

Crawdad Bisque

Based on a bisque from Halifax’s Cafe Chianti This recipe is based on a bisque that I originally had...

April 12, 2015

Greek Style Pan Pizza Dough

Deep dish and delicious Once upon a time, I would want to make pizza and if the weather was...

March 7, 2015

Singapore Noodles

Singapore noodles are one of those great dishes that simply feels good no matter what time of day you...

January 18, 2015

Margaret’s Coconut Curry Soup

There’s nothing like spicy food to cut through the fog of grumble-nothing-tastes-good-today. Here’s a nice hearty, spicy, and warming...

January 13, 2015

Overnight Sourdough with rosemary, rock salt, and sesame crust.

No Knead Sourdough Bread

This is dead easy and makes great bread! Our simple instructions for the Sourdough Yeast Culture can be found at...

December 7, 2014

Trapping Wild Sourdough Yeast

Trapping a wild yeast culture is the first step in making true sourdough bread and easy as could be....

November 30, 2014

French Onion Soup

Appetizer or main course French onion soup is a favourite for many, and simpler to make than most believe....

November 30, 2014

Enoteca Sociale – Bella Cucina

Review and photographs by Gayle Hurmuses Enoteca Sociale is one of my favourite restaurants. I’ve been there a handful...

November 29, 2014

Enoteca Sociale Rosemary Focaccia

This Focaccia recipe comes courtesy of Enoteca Sociale, which is reviewed here.

November 29, 2014

Sunflower Bread from Deaf Smith

[contact-form][contact-field label=”Name” type=”name” required=”true” /][contact-field label=”Email” type=”email” required=”true” /][contact-field label=”Website” type=”url” /][contact-field label=”Message” type=”textarea” /][/contact-form] From the Deaf Smith...

November 25, 2014

Phyllis’ Bread from Deaf Smith Cookbook

A great recipe from an outstanding book Photos by Gayle Hurmuses and Gisela McKay This recipe comes from the...

November 24, 2014

Purity Flour White Bread on tins to cool

Warm Bread for Cold Days: Purity Flour Cookbook White Bread

There is nothing better than a fresh slice of bread with butter melting into it. I made my first...

November 22, 2014

I have wanted to use this Cornbread Cacti baking pan for more than 15 years!

Lisa Shamai’s Corny Cornbread

I first had this cornbread at Mr Rick and the Biscuits, CD release party for Cocktails & Cornbread in...

November 21, 2014

November – Eatin’s Canada

Roasted Vegetables and Polenta Soup November at Eatin’s Canada November is the first of the truly cold months throughout...

November 18, 2014

Roasted Vegetable and Polenta Soup

Recipe and photographs by Glen Synoground The types of vegetables you use, and their relative amounts are variable, and...

November 12, 2014

Bill’s Basic Chicken Broth and Stock Variation

People tend to confuse stock with broth as they are at times interchangeable. The basic differences between the two...

November 10, 2014

Mexican Tortilla Soup

Tortilla Soup recipe can be made as a chicken tortilla soup (with chicken and chicken broth) or as a...

August 2, 2014

We are one!

by Eatin's Canada
January 15, 2015January 4, 2023

Article and photographs by Gayle Hurmuses and Hurmuses family archives, featured image by Brandi Deziel A year. 58 recipes, a couple of dozen articles, many reviews, and… Read More »We are one!

November at Eatin's Canada

November is the first of the truly cold months throughout The Great White North, and so it’s all about Bread and Soup for us here at Eatin’s Canada. We’re featuring recipes for both, and a review about Enoteca Sociale, in Toronto, along with an interview with Holger, their Bread Baker and Pasta Maker, and a recipe for Enoteca Sociale’s Rosemary Foccacia.

More Recipes

We have a Roasted Vegetable & Polenta Soup recipe from Glen Synoground, and many soup recipes from Bill Wimberly, beginning with his recipes for Basic Chicken Broth and Stock Variations about the differences between Broth and Stock.

We also have recipes for some of my favourite bread recipes. One is from the Purity Flour Cookbook recipe for White Bread (with variations for 60% whole wheat), which was the first that I ever used when making my first loaves at the age of 10. This recipe was also featured in other popular flour company cookbooks of the time.

Also, Phyllis’s Bread, and Sunflower Bread from The Deaf Smith Country Cookbook, by Marjorie Winn Ford, Susan Hillyard, and Mary Faulk Koock, of Texas. A wonderful bread and a favourite cookbook…now sadly, out of print, but available online. Finally, we have instructions for Trapping and feeding Wild Sourdough Yeast.

Bill Wimberly

A bit more about Bill Wimberly…he was a corporate chef, a good friend to me as a blogger, and a wonderful and thoughtful man.

Sadly, we lost Bill to Cancer shortly after this site was built, but it was created in part with him in mind.

Bill began cooking while in the service as a young man, and then went onto chef school to study formally on The GI Bill. When we first “met” online in 2007, Bill was a semi-retired corporate chef and one of my best advisors in recipe development. He is our patron saint, not unlike St. Vincent, and dearly missed.

We’ll post as many of his excellent recipes as possible.

July 6, 2023

Right through November, the crazy season of 2022 left me...

Fermented Salsa

June 5, 2023

This cooked salsa recipe is the gift of the wife...

Ana Quinn’s cooked Salsa

February 3, 2023

The Cowichan Bay Spot Prawn Festival It is February 4,...

Shrimp vs Prawns vs Crawfish vs Lobster: Which to use in this risotto?

February 1, 2023

Baklava: delicious everywhere Baklava is high on the list of...

Battle of the baklavas: Greek vs Turkish: A Balkan throwdown

Eatin’s Canada – November

by Eatin's Canada
November 18, 2014January 4, 2023

November is the first of the truly cold months throughout The Great White North, and so it’s all about Bread and Soup for us here… Read More »Eatin’s Canada – November