About Dana

dana_new

Dana McCauley

Dana McCauley is a blogger for homemakers.com, a recipe writer, cookbook author, food consultant and chef. As a leader in her field, Dana has developed a reputation as a food trends expert and explores food fads in Canada, the U.S., Europe, and Asia.

Dana is often called upon by the media to share her expertise and insights into the world of food. She has made hundreds of television appearances on shows such as Canada AM, Breakfast Television, The Today Show and CNN.

You can find Dana’s articles in Gardening Life, Homemakers and Style at Home magazines. She has contributed to many other publications including Canadian Living, Chatelaine and Elm Street magazines and is the former food editor of Homemakers and Style at Home magazines.

Click here to e-mail Dana.

Other ways to stay in touch:

If you’re happy with our relationship the way it is, that’s great! I love seeing you here, too. But, if you want to know how to connect in other ways that the age of technology offers, you can also find me through these other channels:

Facebook: wanna be friends? Just type in my name and you’ll find me!
Topline Trends Newsletter: sign up and get a notice when each quarterly issue is published (the Spring issue will come out in April).
Linkedin: If you’re a food professional, let’s join each other’s networks.
Twitter: I’m just getting the hang of twitter but feel free to follow me anyhow!
FoodBuzz: Got a food blog? Connect with me on Foodbuzz!
Foodie Index: wondering if I’m the right fit to write a story or create recipes for you? Check out my credentials in this directory.

35 Responses to About Dana

  1. Christine Coppa says:

    Hi Dana, I am working on a article about how comfort food literally comforts…others. I am wondering if you have a story to share. Here are some examples of what I am looking for:

    “The cookies that ended a stand off with my teen”
    “The pot roast that won me the love of my life”
    “The coffee cake that helped sooth a hurt neighbor”
    “The banana bread that broke the ice with my new coworkers”

    Feel free to email me or call:

    ccoppa@bauerpublishing.com
    201.569.6699 x394

  2. Hal Lindner says:

    Hi Dana,

    I came across this website video piece and PDF recipe, which I was intrigued by. I tried the recipe and was very happy with the result.

    http://www.oodleboxtv.com/?page=&menu=&player=id|5703

    I was suprized to see it mentioned in a great story in the food section of the Sacramento Bee on spaghetti & meatballs. I thought it migh merit a forward to you

    http://www.sacbee.com/161/story/724129.html

    http://www.sacbee.com/taste/story/724124.html

    http://www.sacbee.com/taste/story/724088.html

    enjoy,

    Hal Lindner

  3. danamccauley says:

    Thanks, Hal. I do love meatballs in tomato sauce. SHall read the article and watch the video for tips. I have a fast and easy way to make meatballs on my toptentable site if you (or anyone else reading) is interested.

    Check it out here: http://www.toptentable.com/Bonus%20Recipes%20%26%20Tips/77C2602A-DE13-484B-8DEF-F099FC8BB225.html

  4. rona maynard says:

    Dana, just wanted you to know that today I added your site to my recommended links.

    And I’ve got a question: do you know Mark Bolduc? We bought his loft. cheers/ Rona

  5. danamccauley says:

    Thanks for adding my site – It’s an honour!

    I know Mark very well. He worked for Martin for years. He makes a wonderful black currant flavored martini that only he can shake appropriately. What a small world!

    He has a great eye for design as I recall. I bet his place was nicely done up.

  6. Ashish says:

    Hi,
    Wanted to email you, but could not locate your email address on the
    blog. we have 2 cool widgets ( a slideshow widget and a content widget
    ) which can help enhance site interaction and reader’s experience. pl
    contact me at ashishbaldua4@gmail.com to know more.

    thx-Ashish

  7. Dana says:

    Thanks. Anyone can email me by going to the “Your Kitchen Helper” box above. Just click on the question mark and an email form will open.

  8. Rona Maynard says:

    Hi, Dana. I was so pleased and touched to see you recommending my site yet again this morning. Many of my longtime Chatelaine fans don’t know about the site, and you’re helping them to find me.

    I have a food question and, not being technically gifted, had trouble with the registration process for questions. So I’ll ask it here. How do you suggest I cook rapini, a vegetable I love when it’s sauteed in olive oil with garlic? Some recipes tell you to just chop it and dump it in the pan, which can result in quite a bitter dish, depending on the bunch of rapini. Others say to blanch it first. I find that when I go this route, the rapini tends to get soggy. Any suggestions gratefully appreciated.

  9. danamccauley says:

    Hi Rona,

    You know, I have never tried blanching rapini myself. I’ve only prepared it in a skillet or by adding a small amount of it to bigger saucy dish.

    I know that it is often paired with sweeter elements such as caramelized onions or golden raisins to help offset the bitterness.

    You’ve raised a good question. One that merits exploration. More on this topic as information emerges!

  10. Cheryl says:

    Hi Dana/Rona, I don’t usually blanch rapini, but I think a super-quick boil (1-2 minutes?) followed by a shock in ice water might release a touch of bitterness without making the vegetable soggy. I’d also pair it with golden raisins, as Dana suggested, and maybe hit it with a bit of acid (lemon or vinegar). Ultimately, though, I think rapini is beloved for its bitterness. Perhaps Rona would enjoy broccolini, which tends to be sweeter, more.

  11. danamccauley says:

    Good Rapini advice here from Marina sent via facebook:

    ‘Re: Rapini

    Hi Dana,

    I love rapini (brocoli rabe) and here is my secret.

    For one bunch of rapini; in a medium pot add water and 3 tablespoons of sugar. (you won’t taste the sugar, it’s just removes the bitterness) Blanch rapini for a few minutes and drain. Poor cold water on them under the sink to stop the cooking process and then proceed to do whatever you like to them. It works every time and I haven’t seen anyone do this, so it’s a new one!

    Try it and let me know.

    If you like, I can send you a few of my recipes with photo’s. Just let me know.

    Melina Frisella”

  12. danamccauley says:

    And a tasty idea from Mary Luz via facebook as well:

    “Re: Rapini

    I went to the reputable source for your quandry- Chef Domenic Chiaromonte of Match Restaruant in Woodbridge who says:

    “I learned this great rapini trick from an Italian chef in kentucky of all places lol! Blanch the rapini fast then dredge it in flour and fry it in a light oil in a pan till its crisp then season. Very tasty !!! ”

    It seems the super quick blanching helps get rid of the bitterness while the quick fry ensures a tender-crisp consistency. It sounds great!

    best,
    ML”

  13. Amy says:

    I wonder if a fast, high heat braise would do the trick? I haven’t tried this myself but when I prepare bok choy I usually heat it quickly in a pot with just a few spoonfuls of broth to create steam. The same method might work for rapini – as long as it is done quickly to prevent sogginess?

    But back to Dana’s original comment, usually I temper the bitterness of the rapini with other ingredients – crumbled goat cheese, toasted nuts, a spash of balsamic…

    Amy

  14. danamccauley says:

    Another recco from my facebook posse! This time fron Cinzia:

    Hey Dana!

    “Having grown up in an Italian household, you can just imagine how many times I’ve eaten rapini. LOL! The only way to get rid of the bitterness is to blanch it – but you only need to blanch it for a minute max, as I also like it a bit crunchy as well. I find if you blanch it with a bit of salt and sugar in the water, and then drain well and pan fry with olive oil and garlic and crushed chilies, the bitterness isn’t that bad. Try it and let me know what you think? “

  15. rona maynard says:

    Great tips! Thanks, everyone.

  16. fullserviceva says:

    Hi,

    Here’s a magazine you should know about. It’s called La Cucina Italiana and it’s the U.S. edition of Italy’s oldest and most popular cooking magazine. It’s all about cooking traditional & modern Italian dishes using healthy, fresh and seasonal ingredients. (Thankfully, it’s for chefs of all levels.) I’m looking to spread the word, and if you’d like to take a look, I’d be delighted to send you a free media subscription. Here’s the site. http://www.lacucinaitalianamagazine.com. Also, if you want to host a recipe contest, we can provide the winner with a free subscription as well. Some ideas for the contest are:

    – Momma’s homemade spaghetti sauce

    – The tastiest organic Italian soup for fall weather

    – Gelato to chill for

    – Holidays in the homeland…the most authentic – and delicious – Italian holiday dish

    If you’d like to receive the magazine, please send your contact information to me at Vickie@reynoldspublicrelations.com. Thanks!

  17. Kaori says:

    Hi Dana,
    Thanks for the comment on my blog. It was my first time at Eat to the Beat and it was so much fun. I’ll definitely be there next year! You have a great blog here. I’m looking forward to diving in!

  18. LindaLou says:

    Dana: love the recipes…will they also be available in the What’s Cooking” magazine..I do not have a printer attached. Te recipes look awesome…THANKS !!

    I am tring to Eat to live vs living to eat…you have many excellent recipes that I am looking fwd to try out. I do love to cook for others as well.

  19. danamccauley says:

    Hi Linda,

    My recipes don’t often appear in What’s Cooking. That’s a Kraft publication. Although I have worked on their behalf in the past, I don’t develop materials for them often.

    You can find my recipes most often (these days) here on my blog and in Magazines such as Food & Drink and Inspired.

  20. Ex Back says:

    Hey, nice tips. I’ll buy a glass of beer to the man from that forum who told me to go to your site :)

  21. marie says:

    Hi First Id like to say I really enjoy your site and tips. Second, im not sure if this is the right spot for this but I have a request about an artical from 2008 the five roses cookbook? The coiled version from the 53 – 60s, I was wondering if you knew how or where I can replace it. Its been in my family through my mother and grandmother but was destroyed several years ago when the kitchen flooded. If you could email me back at greeneyed_fate@hotmail.com.

  22. danamccauley says:

    Hi Marie,

    I’ll email you but I’ll also let others know that I don’t actually have a direct contact to this book so I can’t guarantee that I can find a copy.

    Dana

  23. Yasir Imran says:

    Hi Dana
    Nice to see a cooking blog
    I ‘ll be expecting some quick cooking tips, vegetables and low fat recipies, caz I am getting fat

  24. danamccauley says:

    Yasir,

    I. too, am getting fat. We both might need to go somewhere else for the low fat recipes! Glad to see you here though and I hope you find my tips and info about food trends interesting enough to stick around.

  25. bowtie says:

    Great blog. Thanks for the interesting article. Will send others your way.

  26. Cool site, love the info. I do a lot of research online on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say I’m glad I found your blog. Thanks, :)

    A definite great read.. <a href="http://wiki.hudson-ci.org/display/~bill-bartmann&quot;

    -Bill-Bartmann

  27. GeneTinsley says:

    Super-Duper site! I am loving it!! Will come back again – taking your feeds too now, Thanks.

  28. [...] to start the week off right, I turned to a pro — Dana McCauley. Cookbook author, chef and food consultant, Dana generously shared her recipe for Stromboli, a [...]

  29. Patrick says:

    Two things:
    1) I am in my 60s, have fished and eaten seafood a lot but have never heard of “tilapia” fish before. Is this a new name for a fish I’d be familiar with by another name, or is this a new type of fish?
    2) I’ve always avoided eating farmed fish. But you mention the good fish farm of Bruce Swift out in Agassiz.
    Where does he sell his wares?

    • danamccauley says:

      Hi Patrick,

      I’m moving your good questions to the thread where we chatted about Aquaculture so that everyone involved in that conversation can see the answers. I’ll email you as well so that you get the info you need first hand and don’t have to chase around here in my blog.

      Dana

  30. David hrycyna says:

    Hello Dana

    I was reading the blog about the REAL BUTCHER. I have been trying to find one for years. My grandfather was a butcher, he keeps telling me that the real butchers are NOT around anymore. So I have been trying to find one for years and it is a shame that I can’t find them anymore. When I call a butcher I would ask them if they hang their meats and dry age them, when I get there they are in bags but I thought that dry aging them means air dried not wet?
    Would you be able to tell me where this butcher is? I would love to thank him for teaching his next generation of staff, so the art of butchering is not dead for my kids so they can eat true Health REAL MEATS.

  31. Joe says:

    I think I allready have been told about this issue
    at work 1 day ago by a friend, but at that time
    it didn’t caugh my attention.

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