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Searchlight: We have a winner!

Searchlight: The Hunt for Canada's Best New ArtistThanks to everyone who participated in our search for Canada's best new musical act. The Searchlight 2014 winner is Lauren Mann and the Fairly Odd Folk! You can listen to all the Searchlight entries, local and across the country, on CBC Music.

Contest Rules Atmosphere Fine Foods

Read more »

Contest test

This is a test of the Windsor Ultimate Band Contest.

Intro text goes here.

If you have taken photographs of your nominees and consent to let us use them, you can send them in (one at a time) using this form.

Fresh Summer Vegetarian Pasta

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By Atmosphere Fine Foods


Ingredients:

3 tbsp. oil
4 cloves garlic
1 medium zucchini
4 large tomatoes, diced (use grape tomatoes if available)
1 small red chili pepper, seeded
1 cup chicken broth
¼ cup cream
¼ tsp. dijon mustard
handful roman cheese
handful basil, sliced
salt and pepper to taste
200g Spaghettini noodle pasta


Boil and cook pasta according to directions. Heat oil in frying pan until hot. Add garlic. Add zucchini. Fry for about one minute. Add tomatoes. Cook for about 5 minutes. Add broth, stirring vigorously and pour in cream. Turn heat off. Add Dijon mustard and stir. Add Romano cheese, chili and fresh basil. Add in cooked pasta. Use salt and pepper to taste. Return dish to heat for approximately 2 minutes, stirring. (The vegetable will adhere more to the noodle when put on heat the second time).
Serve with fresh bread or white wine.

Serves approximately 4 people.

Recipes from Mary-Jo Rusu

Keep COOL with herb drinks, ices and foods

Summer's heat can be quenched with simple, fun and delicious local herbs, flowers, fruits and veggies. Whether you are an apartment dweller or have a garden, take some time out to cool down with these easy to make treats!

Be sure to use plants and herbs that have not been sprayed with pesticides and wash all herbs, flowers and plants thoroughly. Note: not all flowers are edible so don't substitute flowers for these recipes.

Download these recipes in a format that is easy to print.


Cucumber Balm Water

Ingredients

2 cups cucumber - cut up in small chunks or slices 3 stems of leafy lemon balm

Instructions

Cover the cucumbers and lemon balm with water. Soak it in the fridge or a sunny windowsill for 12 hours. Strain the mixture and discard the cukes and lemon balm. You can also add lemon slices, orange slices or mint to this drink.


Watermelon Delight (Smoothie or Chunky Sorbet)

Ingredients

The juice of 1 lemon 4 tablespoons of Canadian Maple Syrup Small watermelon or ½ of a medium-sized watermelon (make sure it is sweet and ripe and remove any large seeds) 12 Basil Leaves - cut leaves into strips with scissors


Instructions

1. Using a large spoon, scoop large chunks of watermelon out of the shell and place them into the blender.

2. Add cut basil leaves.

3. Add lemon juice and maple syrup.

4. For a smoothie - puree the mixture in the blender. Pour into individual glasses and chill in the fridge. Serve garnished with Basil leaves

5. For a chunky sorbet - use a spoon and mash the watermelon into smaller chunks in the blender. Then use the chop setting for five seconds to create a slushy mix.

6. Place the slushy mix into a covered bowl. Freeze for 2 hours. Remove and mash or scrape into serving bowls garnished with basil.


Ice Herb and Flower Lollie Polar Bear Pops

Ingredients

Cut thin ribbons of lemon, lime or orange peel
3 tablespoons of lavender flowers
3 tablespoons of currants, blueberries or raspberries
3 tablespoons of diced tiny pieces of apricots or peaches
6 -8 popsicle holders *
6 -8 wooden popsicle sticks or skewers with sharp points cut off
12 basil leaves - if they are small leave them whole, if they are large chop finely
2 cups of pineapple juice
2 cups of tender coconut water

*if you can't find popsicle holders, ice cube trays will work too, but use toothpicks as the sticks.


Instructions

Layer the bottom of each holder with - 2 or three strips of lemon, lime or orange peel - 3 basil leaves or ½ a teaspoon of chopped basil leaves - a few pieces of apricot or peach and - 4 or 5 berries and 4 tiny lavender blooms.

Pour the juice into the holder. Cover with tin foil. Gently insert the popsicle stick. Freeze pops for 4 hours.


Asian Inspired Black Sesame Pesto

A flavorful no dairy, no nut option to be served with hot or cold rice vermicelli or udon thick noodles or used to baste barbecued chicken or fish.

Ingredients

4 tablespoons of oil (olive or sesame)
1 teaspoon of balsamic vinegar
1 teaspoon of lemon juice
1 cup of clean, dry basil leaves (try Opal, Thai, Cinnamon and Lemon, too)
2 large cloves of garlic or 4 small garlic cloves chopped
1 teaspoon of maple syrup
¼ cup of roasted black sesame seeds - ground finely
¼ teaspoon of salt
¼ cup of roasted pumpkin seeds - ground finely

Instructions

1. Place all ingredients in order into the blender and puree.

2. Blend until mixture is smooth and green. Add a little extra oil or water if needed.

3. Place in ice cube trays and freeze. You can also freeze pesto in small sterilized glass or plastic containers. If using jars, cover pesto with oil.

4. Defrost and use within 3 months for best flavor.


Luscious Honey Mint Lavender Dessert Pesto

Ingredients

½ cup of water
1 cup packed Mint leaves and lavender flowers
1 teaspoon of vanilla
1 teaspoon of dark honey (buckwheat is best)
3 cups of sliced fresh local fruit: plums, peaches and nectarines, or exotic ripe mangos, pineapples or bananas.


Instructions

1. Wash and dry herbs. Use kitchen scissors to cut away leaves from stem and then slice the leaves into ribbons.

2. In blender, whiz the mint, lavender flowers, vanilla and water together until combined.

3. Separate sliced fruit into 4 bowls.

4. Drizzle honey over each serving of fruit and top with a tablespoon of dessert pesto and serve.

5. Store unused dessert pesto in fridge for 3 days or freezer for 3 months.

CBC Win a Gourmet Dinner Contest

On Thursday, April 5, 2012 we will have a random draw for a gourmet dinner, prepared in your very own home! Find out how you can enter and qualify to be included in the draw. Read more »

Pulled Pork with Green Apple Slaw

Pulled Pork with Green Apple Slaw By Atmosphere Fine Foods (atmospherefinefoods@yahoo.ca)


Green Apple Slaw Ingredients
1 sweet red pepper diced
2 to 3 green onions diced
1 granny smith apple cut in to matchsticks or diced
1 package of coleslaw mix 454 grams.
3/4 cup of mayo
3/4 cup of vinegar
4 tablespoons white sugar
1 tsp salt
Good pinch of black pepper

Mix all of the ingredients together in a bowl and let sit in fridge for at least 2 hrs. (Tip: prepare ahead of time, the night before).


Pulled pork juice
1 1/2 cups apple juice
1/2 cup apple cider vinegar
2 tsp. of Atmosphere's Pulled Pork Spice Rub (or substitute with any of your favourite spice blends)


Put all the ingredients in a jar or bottle and shake mixing well (you can do this the night before). Set aside until ready to use. Pulled Pork 2 to 3 lbs of pork shoulder butt (also known as blade roast) Atmosphere's Pulled Pork Spice Rub (or any spice blend you like).


Generously rub the pork with spice blend and store in fridge for at least 2 hrs, or prepare ahead of time and let sit in fridge overnight. Preheat oven to 300 degrees. You can also use a slow cooker in which case you would put it on low. In a roasting pan add the pork juice and pork, cover and cook for 4 hrs. If using a slow cooker you can cook it all day. (Note: the pulled pork gets more tender the longer you cook it.)


Remove from oven. Let it rest for a few minutes. Take two forks and start pulling away until pieces resemble shreds of pork. (Note: you will know when the pork is ready because it will break apart very easily.) Add your favourite barbecue sauce. Serve the pulled pork with coleslaw and fresh buns. Serves 6 to 8 people.

Budget Breakdown

2 to 3 lbs of pulled pork around $7.00
Ingredients for coleslaw $3.50
Fresh buns $2.50
BBQ sauce $2.00+
Estimated cost $15.00.

Note: This is an approximate cost. Costs may vary according to season, region and sales.

Bob at the Canada South Blues Museum

Bob hosted the induction of Holger Petersen into the Canada South Blues Museum on Saturday, October 1.

Holger was on hand signing copies of his book, Talking Music published by Insomniac Press and copies of Stoney Plain Records compilation disc.

Also musical entertainment was provided by Juno Award winners Johnny V, Big Dave McLean and a special guest appearance was made by Sir Mack Rice.

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Bob Steele and Holger Petersen.

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Bob Steele and Sir Mack Rice.

Welcome to The Bridge

When the day winds down, The Bridge reconnects people to their communities with stories from across the city and around the country. Host Bob Steele Producer Denise Kristof and Technician - Associate Producer Dan Kennedy provide the local edge to the news and interviews on the day's top stories.

The program offers the latest in news, weather, sports, business and the arts. Find out more.

Get Ready To Work

Our series on finding a new job showed how to get prepared, write a resume, and put your best foot forward during a job interview.

Recruitment specialist Jen Rallis External Site provided the information and tips you need to be successful. We've archived them here.

Week One - Preparing for the job search
Week Two - How to write an effective resume
Week Three - Building your brand
Week Four - Where are all the jobs advertised?
Week Five - Find the hidden job market
Week Six - Interviewing tips and offer negotiations