Food Network – Girl Who Would be KING on Life, Style and INSPIRATION.

Canceled: The Paula Deen Story

From Southern Stardom to Scandal

CANCEL CULTURE was in its early stages when it took down Savannah based celebrity chef, cookbook author and restaurateur Paula Deen. Deen was right up there with Anthony Bourdain; infact, they had a bit of a feud going on which is re-ignited in this doc. Bourdain had famously called Deen the “worst, most dangerous person to America” for promoting unhealthy food, leading Deen to retaliate by criticizing his exotic and sometimes strange culinary choices.

This was one of the best documentaries I’ve ever seen. Any person with a keen and passionate interest in food, along with watching the Food Network knows, or at least has heard about Paula Deen and her show “Paula’s Home Cooking” which was cancelled in 2013.

I watched this one because on a recommendation from a friend living in Savannah, I had been to the famous “The Lady & Sons;” restaurant that she owned along with her sons, Jamie and Bobby Deen. I remember having a delicious Southern meal there and chatting with Bobby Deen. He told me that his mom had just been on Oprah. Since then, she’s been on almost every talk show. With her funny, gregarious personality, everyone liked her!

Her story is a real rags to riches tale. Deen’s journey from humble beginnings in Savannah, Georgia to Food Network royalty is chronicled in this documentary. That in itself is quite uplifting and fascinating.

Her downfall, triggered by a deposition in which she admitted to using racial slurs was one of the earliest high-profile examples of a celebrity losing endorsements, TV deals, and public favour almost overnight. It happened in the early days of social media’s rise, when public backlash could spread rapidly and brands were just beginning to respond to online outrage.

However, this documentary isn’t just about Paula Deen – it’s a case study in how fame, race, and media intersect in the age of cancellation. It asks tough questions: Can someone truly come back from public disgrace? Who gets to tell the “real” story? And what does accountability look like when reputations are built on charm and nostalgia?

“Within 24 hours, I lost every job,” said Paula Deen while giving an interview ahead of the premiere of the documentary.

Bombshell Revelations highlight shocking details previously unknown to the public.

Deen and her sons speak candidly about the emotional toll and their belief that the full truth was never told. She claims the scandal was fueled by misinformation and media sensationalism. If you watch it (and I highly recommend that you do), you’ll find out the shocking details of what lead up to her fall from grace. Only then, can you decide for yourself if this was the right move. And you’ll also find out how things are twisted to look worse than they are.

Canceled: The Paula Deen Story is a provocative deep dive into the rise, fall, and attempted redemption of one of America’s most polarizing celebrity chefs. Directed by Billy Corben, it premiered at the Toronto International Film Festival and has stirred up renewed debate about cancel culture, media narratives, and personal accountability.

And it makes you realize that until we all hear the full story, maybe we shouldn’t be so judgmental.

**CN tower** is behind me and the **CBC Broadcast Centre** (with red cross windows) – where I once worked. I was able to walk there from where I lived on King St. W.

I give this one *****5/5

ONE MORE documentary that I thoroughly enjoyed watching at TIFF was JOHN CANDY: I LIKE ME. NO controversy here-even though Bill Murray tries hard to dig up some dirt. By all accounts, the guy was likeable.

This is a heartfelt documentary directed by Colin Hanks (son of Tom) that explores the life and legacy of beloved Canadian actor and comedian John Candy. Through rare archival footage, personal home videos, and interviews with friends, family, and collaborators; including Bill Murray, Dan Aykroyd, and Catherine O’Hara. It paints a portrait of Candy as a generous, deeply relatable figure whose warmth and humor touched millions.

It’s not just a celebration of his career in classics like Uncle Buck and Planes, Trains and Automobiles (which was probably my favorite of all his films), but also a tender look at the man behind the laughs, shaped by early loss and driven by love for his family and craft. Gone too soon!

Ryan Reynolds (Producer), Eugene Levy (longtime friend & collaborator) and his two kids Jennifer & Chris, were in attendance for this world premiere.

Exclusively on Prime Video – October 10, 2025. *****5/5

Food + Drink, Girl Who Would be King

Food – Sweet & Savoury

I find INSPIRATION everywhere – sometimes in the strangest places

cutting up the ginger & getting ready to make cake — **chopping ginger** & getting ready to make the cake with all ingredients in the background

These delicious recipes came to me just last week when I was lying in my dentist’s chair with headphones on looking up at the TV on the ceiling (anything to divert my attention away from the work at hand) watching the Food Network channel. Can you think of a better way to spend an hour while having your teeth cleaned? The two recipes that I saw looked so appealing that I made them both on the same day to rave reviews.

The first recipe is sweet and perfect for guests coming over around or on Christmas day, and the second reminded me that I had not made lasagna in ages. Both were excellent and I was told that the lasagna was the best ever. I’ve never followed a recipe for lasagna before but this one looked too good not to follow…with a slight diversion as usual.

Gingerbread Jars with Cranberry Curd

You can use different sized jars - fun way to serve — You can use different sized jars – my version

Nancy's original — Nancy’s original – you can decorate as you like

Ingredients
Gingerbread:
1 stick (8 tablespoons) unsalted butter, melted, plus extra butter at room temperature for greasing the pan
1/4 cup orange juice
1/2 cup golden raisins
1 cup molasses
1 cup (8 ounces) sour cream
2 2/3 cups all-purpose flour, divided
1 1/2 teaspoons ground ginger
3/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon kosher salt
1/3 cup crystallized ginger
Cranberry Curd:
1 1/2 cups sugar
1/4 cup cranberry juice
1/4 teaspoon kosher salt
6 large egg yolks
1 stick (8 tablespoons) unsalted butter, cut into pats
Sweetened whipped cream, for serving

Directions
Make the gingerbread: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch cake pan with a little softened butter and line with parchment paper, letting any excess hang over the edges of the pan.

Place the orange juice and raisins in a measuring cup and set aside to soak. In a mixing bowl add the melted butter, molasses and sour cream, whisking until well combined. Add 1 2/3 cups of flour, the ginger, baking soday, cinnamon, cloves and salt and whisk together until combined. Drain the raisins, then add them to the batter along with the remaining 1 cup of flour and the crystallized ginger. Combine with a silicone spatula, then pour into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 45 minutes. Remove the cake from the oven and set aside to cool completely before cutting the cake into 1-inch cubes.

While the cake bakes, make the cranberry curd: Into a saucepan set over medium heat, add the sugar, cranberry juice and salt and whisk until smooth. Once the sugar is dissolved, whisk in the egg yolks, then add the butter. Reduce the heat to low and cook, stirring constantly, until the cranberry curd thickens and reaches 170 degrees F on an instant-read thermometer. Remove from the heat and transfer the curd to a bowl to cool.

To assemble: Place a few pieces of the gingerbread cubes in a small jar, add 2 tablespoons of the cranberry curd on top of the gingerbread and top with *whipped cream.

*TIP: I added a little pure peppermint extract to the whipping cream. You can also make it a lot easier and just slice or cut the cake & drizzle the curd over it.

This Recipe courtesy of Nancy Fuller – Farmhouse Rules (the Food Network)

Lasagna alla BesciamellaIngredients
Meat Ragu:
3 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
2 cloves garlic, pushed through a press
1 pound ground beef
2 links sweet Italian sausage, casings removed
2 links hot Italian sausage, casings removed
2 teaspoons kosher salt
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
Freshly ground black pepper
Three 26.5-ounce boxes strained tomatoes, such as Pomi
1 cup dry red wine

Besciamella:
3 cups whole milk
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour
1/8 teaspoon ground nutmeg
Kosher salt and freshly ground white pepper

Lasagna:
1 pound no-cook lasagna noodles, such as Barilla
2 1/4 cups finely grated Parmigiano-Reggiano cheese
One 8-ounce package part-skim low-moisture shredded mozzarella

Directions
To make the meat ragu: Heat the oil in a Dutch oven over medium-low heat. Add the onion and garlic and saute until soft and fragrant, about 8 minutes. Add the ground beef, sausage, salt, basil, Italian seasoning, oregano and pepper to taste and increase the heat to high. Cook, breaking up the meat with a wooden spoon, until browned all over. Add the tomatoes. Pour some of the wine into the empty tomato boxes to rinse out the last bits of tomatoes and add to the pot, along with the remaining wine. Bring the mixture to a boil. Reduce the heat and simmer, partially covered, until the sauce thickens and the flavors come together, about 1 hour. Add a healthy amount of black pepper.

To make the besciamella: Heat the milk in a small saucepan over medium heat until just simmering, then turn off the heat. Meanwhile, melt the butter in a medium heavy-bottomed saucepan over medium-high heat. Add the flour to the butter and cook, whisking constantly, until the mixture thickens and then loosens again, about 2 minutes. Add the hot milk, whisking constantly. Bring to a boil. Add the nutmeg and salt and pepper to taste. Reduce the heat to low and continue to cook, whisking almost constantly, for 2 minutes. Remove from the heat and use immediately.

To make the lasagna: Preheat the oven to 350 degrees F.

Spread an even layer of the meat ragu over the bottom of a 9-by-13-inch baking dish. Arrange 3 lasagna noodles over the sauce lengthwise across the short side of the pan. Avoid overlapping or allowing them to touch the sides of the pan because they will expand as they cook. Press down slightly to let the sauce spread around them. Cover with one-quarter of the besciamella and sprinkle with one-third of the Parmigiano-Reggiano. Add another layer of ragu. Add 3 more noodles, arranging them in the opposite direction from the first layer and breaking 1 of the noodles in half if necessary to fit. Add one-quarter of the besciamella and half of the mozzarella. Make a third layer of ragu, noodles (alternating directions again), besciamella and one-third of the Parmigiano-Reggiano. Add another layer of ragu, then the remaining mozzarella, noodles (alternating the noodles again), besciamella and ragu.

Cover the pan with foil and bake until heated through, about 35 minutes. Remove the foil and continue baking until the top is brown and bubbling, about 20 minutes more. During the last 10 minutes of baking, scatter the remaining Parmigiano-Reggiano all over. Let the lasagna stand for 10 minutes before serving.

*TIP – instead of the besciamella (Béchamel) sauce I used old-fashioned Ricotta cheese which Valerie’s mother makes and prefers and I did not use any wine for this (surprised,are you?).

Adapted from “One Dish at a Time” by Valerie Bertinelli

Recipe courtesy of Valerie Bertinelli
SHOW: Valerie’s Home Cooking
EPISODE: Ho! Ho! Ho! Company’s Comin

p.s. I have a thing for wearing aprons while cooking and have a little collection going on. The one I’m wearing in the photo was a gift from my sister & it came with matching pot holders from a little boutique in Vancouver called “Wishlist”. I have a vintage “Kenzo” with daisies & pockets that a friend picked up in Japan, animal prints from Africa, original white chef aprons and one that says “Living in Zin” that was a gift from friends I visited Napa with. They all have a story, they’re all very useful and I feel like I’m getting down to business when I put them on.

Do you wear aprons?

FUN

simply satisfying – Classic Niçoise Salad

1960’s. While no one lays claim to inventing this French salad “niçoise” just means “in the style of Nice,” the French beachside town. Credit goes to Julia Child for popularizing it in America in the 60’s.

Ingredients:

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2 -ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

Directions

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the *olives.

The Niçoise Olive is grown in Cote d’Azur – a region of the French Riviera.

*Did You Know…?

Because the true Niçoise isn’t a large crop (with harvests rarely exceeding 50 metric tons), most companies and olive importers grab Niçoise Style Olives from Italy, Spain or Moracco. Most any olive you see in the market that is identified as a “Niçoise” isn’t from Cote d’Azur. Substitutes: Kalamata

So when was the last time you made or ordered a salad like this?

Follow our FOOD board on PINterest at: http://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

Recipe courtesy of Food Network Kitchens

FUN

simply satisfying – Classic Cobb Salad

1934. This popular dinner salad originated as a midnight snack for Robert Cobb, owner of the Hollywood Brown Derby restaurant in Los Angeles. There’s a replica of the famous restaurant at Disney World.

photo – Johnny Miller for Food Network Magazine

Ingredients:
8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

Directions:
Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.

Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.

Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.

Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.

Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

Next week – I’ll post a recipe for Classic Niçoise Salad. I’m really into salads more and more these days and it’s nice to incorporate some oldies but goodies into the salad mix.

If there’s a specific recipe you’re looking for please let me know.