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Kim D’Eon is an entertainment reporter for ET Canada. She was born in Halifax, N.S.
Q: What is your fondest memory from your family kitchen?
A: One of the funniest things I remember about our kitchen was when my mother, who isn’t a baker, tried to make lemon meringue pie. The pie sat and sat and sat, but it never got firm. I think we ate it anyway, just so she wouldn’t feel bad. It was more like lemon soup.
Q: What kitchen aromas bring back fond memories?
A: Bangers, mash and sauerkraut. I think people think the smell of sauerkraut is a weird thing to enjoy, but to me it’s magnificent. It reminds me of Sunday dinners growing up.
Q: Who is your favourite cook?
A: My sister. She’s a natural in the kitchen. She never uses recipes and always adds enough savory spices and plenty of garlic. Among other things, she makes a mean cabbage roll.
Q: What is your favourite food to cook?
A: I used to love to make Asian-inspired tofu and vegetable dishes. I’m busier now, so, generally, I love to barbecue.
Q: Do you use cookbooks?
A: Bonnie Stern’s Heart Smart Cooking is my favourite. All her recipes are low-fat and healthy.
Q: Is there a cultural dish that you have at gatherings that ties into an event?
A: During the holidays I have a fanatical urge to have mustard pickles on the table. I usually eat them in tandem with my mashed potatoes. Yeah, I can be a bit weird.
|D’Eon’s Black Bean and Zucchini Pancakes|
This recipe is healthy, delicious and easy to make.