Fanatical for mustard pickles

<p>Kim D’Eon is an entertainment reporter for ET Canada. She was born in Halifax, N.S.</p>

 



 

 

Frazer Harrison/getty images

 

ET Canada’s Kim D’Eon says her favourite chef is her sister.





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.






INGREDIENTS:




  • 1 can black beans



  • 1 zucchini (shredded)



  • 1 egg or 2 egg whites



  • 1 tsp. cumin



  • 1- 1.5 teaspoons of jarred garlic



  • ¼ cup store-bought breadcrumbs (whole wheat if you can find them)



  • Salt and pepper for taste




METHOD:




  • STEP 1: Drain and rinse beans. Mash beans in a bowl until most are smashed, but some pieces remain whole.



  • STEP 2: Add shredded zucchini. Add egg. Add cumin, garlic, salt and pepper. Add breadcrumbs



  • Mix together until well blended.



  • STEP 3: Drop in mounds onto lightly oiled frying pan at med/high heat.



  • STEP 4: Pat down into pancake shape. (Will be lumpy and uneven)



  • STEP 5: Let brown on both sides. Serve with salsa and light sour cream.






entertainment@metronews.ca


 
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