Although tea has ruled for the past
few years, coffee is definitely back.
Independent coffee shops offer a
multitude of unique beans and drink concoctions.
True devotees are moving beyond fair-trade
organic brews to ROASTING COFFEE
BEANS AT HOME. This way the coffee is
remarkably fresh and naturally sweet (it’s five
days post-roast that coffee begins to go stale
and taste bitter). Aficionados swear they’ll never
go back. Beans, Merchants of Green Coffee.
TO EAT, COOK, BUY
AND READ IN 2009
BY CLAIRE TANSEY PHOTOGRAPHY BY JOHN CULLEN
FOOD STYLING BY ASHLEY DENTON PROP STYLING BY STACY BEGG AND SARAH HARTILL
Simply ROASTING VEGETABLES
WE TRADITIONALLY BOIL, like
cauliflower or Brussels sprouts, introduces
wildly new tastes to our palates.
1 head cauliflower, cut into large florets
Salt and pepper to taste
Whole cumin seeds or caraway seeds
Toss florets with oil and seasonings.
Transfer to roasting pan and roast in
400°F oven until golden and tender.
BUTTER IS THE
Foodies are always
looking for a favourite
new fat, so enterprising
dairies are adding fresh-
handmade from top-
quality milk or cream
to their offerings. We like
Fromagerie Le Détour’s
artisanal butter from Notre-
Dame-du-Lac, Que. For
others, ask at your cheese
shop for local or European
butter from the Ottawa
Valley, Cheese Boutique.
Get hundreds of recipes for entertaining this
season. Click “Food” at Houseandhome.com.