 Paris, France, December 13, 2021 – At the Gourmand World Cookbook Awards held last week in Paris, France, world-renowned Ottawa cookbook author and TV host Margaret Dickenson, P.H.Ec was honoured with two prestigious awards in the Entertaining category. From the Ambassador’s Table: Blueprints for Creative Entertaining was recognized in the Best of the Best – 25 Years category, and Margaret’s Table: Easy Cooking & Inspiring Entertaining won in the Best Entertaining Book category. Home entertaining is more popular than ever, and the trend is very likely to continue. Margaret Dickenson’s books are the gold reference in personal entertaining for experienced and novice cooks. Margaret’s Table features 30 menus including themed ideas, 150 unique personally created recipes, brilliant, inspiring and accessible food styling and presentation ideas, over 70 mesmerizing photos, tips, and tricks (make ahead, shortcuts, alternate ingredients and techniques) as well as easy strategies and steps on how to make it all come together. From Chinese spoons and innovative presentation and serving ideas to drizzles and edible flowers, the pages of the books will inspire you to look in your pantry, in your fridge and around your home to find the extra touch of pizazz that will make your dishes particularly special for your guests.
available to order on Amazon and Amazon Canada. “There is a quote by Maya Angelou that I am especially fond of: ‘People may forget what you said, but they will never forget how you made them feel.’ When it comes to entertaining, her words ring very true. I always want to wow my guests and leave them enchanted, so they remember their time at my table long after the event.” -Margaret Dickenson
the last 25 years. This year's competition attracted 15,000 books from 225 countries and regions. The awards ceremony is an opportunity to meet the who’s who in the world of food and wine.
Interview and Media Requests: Margaret Dickenson mldickenson@rogers.com +1 (613) 730-0185
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 Savoury Miso Butter Asparagus on Toast with an egg. Source: Shannon Crocker, RD, P.H.Ec. By: Mary Carver, P.H.Ec. Adapted from a previous OHEA media release for the Ask a Professional Home Economists (P.H.Ec.) series.  Many times the best parts of the holidays are in the kitchen. A familiar tune reminds us that “chestnuts are roasting on an open fire”, yet most don't experience such an event as we scramble to write cards, wrap gifts, host parties, prepare food, and create our own memories. Despite all the preparations we make for the “perfect” holiday season, many times the best part really does begin in the kitchen.
Foods served at this festive time can become family favourites, creating wonderful traditions and warm memories to pass along to other generations. If you don’t have seasonal food traditions at your house, it’s never too late to start some. And a gift from the kitchen comes from the heart and is always in good taste! Professional Home Economists (P.H.Ec.) were asked to share some of their favourite family recipes. Here are a few that we think you will enjoy, year after year. Much of the fun is sharing “family time” in the kitchen, so grab a partner and cook up some culinary memories this holiday season.  The Ontario Home Economics Association (OHEA) is here to help during the holiday season with entertaining tips, recipes and healthy holiday eating advice. These media releases were submitted in previous years and have valuable advice as you prepare for the holiday season!
By: Tamara Saslove, P.H.Ec.
Do you ever find yourself following a recipe and just get frustrated because it seems like you have to jump all over the page, back and forth, up and down to figure out what to do? There are tons of recipes online and even in some cookbooks that do not follow the basic recipe writing guidelines. There are several key rules that should be followed in order to make a recipe easy to read and easy to follow. This will lead to less frustration, reduced risk of missing a step, or ingredient and therefore it will lead to a more positive experience overall! A win-win for you as the recipe writer and for whoever is reading your recipe. Below I have compiled a list of rules that I have picked up over the years and I have found certain recipes quite frustrating to follow if they don’t abide by these rules. I’m sure there are some that are missing, so feel free to comment if you have any additional rules to add. All recipes should have a title, and should ideally mention how much the recipe makes ie. 24 cookies. First things first let’s start with the ingredients list. Cathy Enright, P.H.Ec., one of OHEA's members lost power last weekend from the tornado in Ottawa. Instead of panicking at the fact that she could not use her appliances, Cathy made blueberry grunt from the CHEA cookbook on the BBQ, during the power outage. YUM! Thanks for sharing Cathy, and great idea to use the BBQ! Find the recipe below.  By: Tamara Saslove, P.H.Ec. Looking for a breakfast friendly loaf recipe? Look no further! With minimal added sugar, this loaf is just the right amount of sweet for any time of day. I love it on it's own, fresh out of the oven or topped with pumpkin butter. This recipe uses spelt flour, which has 4.5x the amount of fibre, compared to white flour and the recipe has even more fibre from the added dates, so don't be afraid to have a slice (or two!).  Hearty Pumpkin Loaf. Source: Tamara Saslove By: Andrea Gaudet of the Half-Assed Hobbyist Originally posted on September 19, 2016 on the Half-Assed Hobbyist.  This whole gardening year I have had high hopes that I would have enough tomatoes to make this savoury tomato jam. With the devastating falling over of my giant tomato plants, I thought for sure I would be waiting till next year to achieve this dream. But. My plants had other ideas.
I managed to collect enough for two batches of a savoury tomato jam that was an office favourite at the test kitchen I worked for back in AB. Essentially its the most fancy ketchup analog you'll ever eat. I love it on toast, warmed up on sandwiches, or even by the spoonful. Haha. ;) Andrea Villneff of Lime and Lemon Media and Carol Harrison, RD of Yummy Lunch Club created another beautiful and delicious recipe booklet full of recipes for getting started in the kitchen! Recipes developed and shot by Andrea Villneff and reviewed/tested by Carol Harrison. |
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