Rose Murray

Grilling Shrimp on CTV

Rose — Tue, 20 Mar 2012 18:13:26 +0000

Tomorrow on CTV’s Noon News, I’ll be taking us to the Caribbean by grilling some shrimp on a hot spring day. Check out Spicy Shrimp with Fresh Coriander and Lime on my recipe page.

Grilling Shrimp on CTV

Rose — Tue, 20 Mar 2012 18:09:56 +0000

Tomorrow, on CTV’s Noon News, I’ll take us to the Caribbean by grilling some shrimp on a warm spring day. Check out SPICY sHRIMP with FRESH CORIANDER and LIME on my recipe page.

Signing my One Book One Brant Poster

Rose — Mon, 27 Feb 2012 17:40:46 +0000

Signing my One Book One Brant Poster

Yesterday, I spent a pleasant afternoon in the Burford branch of the Brant County Library system meeting readers and demonstrating one of the recipes from my cookbook A Taste of Canada.

One Book One Brant

Rose — Tue, 17 Jan 2012 18:54:03 +0000

As far as I know, this is a first. My most recent book A Taste of Canada has been chosen as Brant County’s “One Book One Brant” library celebration. Check out their website www.brant.library.on.ca for all the information and a coloured photo of the book’s cover. I will be doing a presentation at the Burford Branch on Sunday, February 26 at 1:30. Meanwhile, the organizer of the event said they keep ordering more and more copies for all their branches since so many people wish to read it before the event. It should be a fun afternoon!

Deadline Approaches

Rose — Sun, 08 Jan 2012 16:07:19 +0000

One week to go! As the deadline approaches for handing in the manuscript for our book, I feel I should explain this is the reason I have been absent from my blog for so long. The fall and early winter have been incredibly busy. Not only was I trying to finish writing a book (this time thankfully with the help of my co-author Elizabeth Baird), but we moved to an apartment in October…..which in itself is enough to occupy every minute of one’s time.

As the deadline approaches, however, I am getting more and more excited about the book. It will be my eleventh, but the first time co-authoring with Elizabeth who has added so much knowledge and wit to the manuscript that I know it will be a “fun read” as well as nudge to get the reader right out there in the kitchen to cook! As far as we know, the title will be Canada’s Favourite Recipes. Readers will find some old and some new favourites. Most of the stories and recipes come from our friends who live in various parts of Canada. The book will be published this fall and I look forward to travelling across the country with Elizabeth to do our usual crazy gigs together while we talk about our book and demonstrate some of the recipes.

I hope all will forgive me for being absent so long. I will soon be back to adding lots of new recipes and fun information on my blog.

Two Great Pork Recipes on CTV

Rose — Tue, 13 Sep 2011 12:46:01 +0000

Today, I’ll talk about making pulled pork on Kitchener CTV and demonstrate a Double Dinner Pulled Pork recipe in the way of a Nacho Casserole….fun and nutritious as well. For both terrific recipes (courtesy of the Ontario Pork people)check out www.ontariopork.com/recipes

Making a Spinach Caesar on Rogers Daytime

Rose — Sun, 11 Sep 2011 18:34:35 +0000

Who doesn’t like Caesar Salad? Everyone does. On Monday, I will whip up a different version…..Spinach Caesar with Pine Nuts…when I appear on Rogers Daytime out of Kitchener. They are celebrating an anniversary this week and wanted me to appear since I have been visiting the show since it started. Should be fun! Look for the recipe on my recipe page.

Making Gazpacho on CTV

Rose — Mon, 22 Aug 2011 14:10:28 +0000

Field-ripened tomatoes for gazpacho

Today on CTV, I will take advantage of some of those beautiful ripe tomatoes available at farm gates and farmers’ markets to make my favourite cold soup, gazpacho. Originating in the southern part of Spain, in Andalusia, gazpacho is now universally loved. At first, made by farm workers using whatever was available, this “liquid salad” always showcases field-ripened tomatoes, cucumbers and peppers. The traditional recipe often calls for bread in the soup, but I prefer making croutons to serve on top. Most gazpachos are processed only until chunky, but in Spain, I have on occasion enjoyed the soup pureed and sieved into a tall glass as a pre-meal drink, with or without vodka.

Rose — Mon, 18 Jul 2011 15:38:57 +0000

Scotch Eggs

Making Picnic Fare on CTV

Rose — Mon, 18 Jul 2011 13:06:15 +0000

When we used to travel long distances by car with our children, I avoided fast food stops along the way. Instead, I would make picnics that we could enjoy under a tree in the fresh air. Among our favourites for these lunches were Scotch Eggs, hard cooked eggs encased in yummy sausage meat. They are ideal because they should be eaten cold and no one needs a knife and fork to savour them. Along with some rolls, cut raw vegetables and fresh fruit, they make a wholesome and delicious meal. Of course, I would always pack them with ice in a cooler, but also had a little picnic basket at hand to hold serviettes, salt and pepper and the like. Tomorrow on CTV, I’ll share my recipe for Scotch Eggs along some information on cooking eggs to avoid that ring around the yolk. Meanwhile, check out my recipe page.