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Christine Cushing


Recipes, photos, videos and fun.  It's all here. I'd love to hear from you.

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Christine Cushing


Recipes, photos, videos and fun.  It's all here. I'd love to hear from you.

As the host of Food Network’s extraordinarily successful daily flagship series, Christine Cushing Live, her reality show, Fearless in the Kitchen, on the Oprah Winfrey Network, Christine has been showing Canada how to cook for  15 years. She is shooting an exciting doc series - Confucius Was a Foodie - that has just been extended to 13 parts.  As the resident chef on the highest rated talk show in Canada, the Marilyn Denis Show, Christine’s life revolves entirely around food.

Born in Athens, Greece, Christine immigrated to Canada with her family at the age of one.

After completing the Food and Beverage Management Program at George Brown College, Christine went on to graduate at the top of her class at the Paris based École de Cuisine La Varenne. 

That year forever changed her philosophy of food and made her drive even harder to follow a career in the culinary arts. She has worked in such renowned kitchens as Toronto’s The Four Seasons Hotel, King Ranch Health Spa and Scaramouche Restaurant. 

She was the spokesperson for Cook for the Cure Breast Cancer campaign and a superhero for the Starbright foundation for Sick Kids hospital and currently a judge for the Gold Medal Plate annual fundraiser for the Olympic committee as well as a committed advocate of the Children's Breakfast Clubs . She has published three best-selling cookbooks, Dish it OutFearless in the Kitchen, and her third called Pure Food won a Gourmand world cookbook award in Spain (Whitecap  2007).

Christine’s culinary philosophy is simple: Start with the best ingredients, have fun and share everything you know about food.

 

Christine's artisan product line is a culmination of many years of planning, tasting, researching and determination.  At the root of her line is a spectacular, DOP extra virgin olive oil from the rugged hills of Mani in the southern Greek mainland and a hugely popular series of sauces hand-made from Christine’s personal recipe in Toronto. Recently she added a sweet roasted red pepper spread, called Fired up. Consumer's loved it from the first taste and requested a spicy version. Find them in stores across Canada.    

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My Favourite places


Travelling is more than a hobby to me. It inspires my cooking and regenerates me.  Here are some of my favourite places ...Shipwreck Bay Zakynthos. Yes, it really is this blue. 

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My Favourite places


Travelling is more than a hobby to me. It inspires my cooking and regenerates me.  Here are some of my favourite places ...Shipwreck Bay Zakynthos. Yes, it really is this blue. 

Pine Forest Montenegro overlooking Adriatic 

Walking through this shaded path in Montenegro, all I can smell is the incredibly fragrant aroma of pine and the fresh sea air.  

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Feature Recipes


How-to recipes for chicken, salads, comfort foods, soup, desserts, French desserts, easy entertaining, buttermilk biscuits 

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Feature Recipes


How-to recipes for chicken, salads, comfort foods, soup, desserts, French desserts, easy entertaining, buttermilk biscuits 

Barley Vegetable Pilaf ChristineCushing.com

Barley Vegetable Pilaf ChristineCushing.com

Barley and Vegetable Pilaf

This chewy barley pilaf is a perfect side for the holidays.  The whole family will love it as an alternative to stuffing or rice.  

 


Easy chickpea Squash soup ChristineCushing.com

Easy chickpea Squash soup ChristineCushing.com

Easy Chickpea Squash soup

This soup is always on my kitchen staples list and it's so easy to customize according to the season. 


Homemade Rice Pudding ChristineCushing.com

Homemade Rice Pudding ChristineCushing.com

Homemade rice pudding

One of my earliest kitchen memories is of my dad’s rice pudding carrying the aromas of cinnamon throughout the house.  Greeks have a thing for rice pudding and we love it in the late afternoon or in the evening as opposed to directly following a meal.  

 

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Chickpea and squash soup


by Christine Cushing 

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Chickpea and squash soup


by Christine Cushing 

chickpea and vegetable soup ChristineCushing.com  

chickpea and vegetable soup ChristineCushing.com

 

Soup is one of my kitchen staples any time of year and I always love to feature a meatless recipe at least once a week.  This is a true Greek village specialty, which my mom loves ( even though she's not from the village). We love the chickpeas but you can make it with virtually any type of bean you have.  If soaking overnight is not your thing, this express route will cut out most of the cooking and soaking time.  Since it's a quick version I alway ensure that I am using a flavourful chicken or vegetable stock for optimal results. 

2 Tbsp. olive oil (30 ml)

1 large onion, chopped

2 stalks celery, chopped

2 heirloom carrots, diced

1 leek, white part only  sliced

1 cup diced butternut squash (250 ml)

1 small can chick peas , or 1 cup dried beans, soaked and cooked 

8 cups  chickenstock, or vegetable stock for vegetarian version (2 L)

several sprigs whole thyme

1 bay leaf

salt and freshly cracked black pepper to taste

1 cup baby kale leaves

CC's extra virgin olive oil to drizzle

In a large pot, heat olive oil over medium setting.  Add the onion andsweat for 3-4 minutes or until soft.  Add carrots, celery and leeks and stir until golden, about 3 more minutes.    Add , squash, beans, stock and thyme and bay leaf.  Season with salt and pepper and bring to a boil.  Simmer uncovered until vegetables are tender, about 15-20 minutes. Adjust flavour with a bit of lemon juice and salt and pepper if desired. Drizzle with olive oil before serving

 

Serves 6