Veal Stock – liquid gold! I wish I had understood the value of a real veal stock much earlier in my cooking career! I am in love with real stock. Continue reading “Veal Stock”
Veal Stock
Demi-glace
Demi-glace could also be called ‘Black Gold!’ It adds a richness and depth of flavour that takes your dish up to professional levels. Continue reading “Demi-glace”
Holiday Wine Pairing Dinner
There is a fun trend going on in Ontario these days. Groups of people take the food and wine suggestions from the Liquor Control Board of Ontario (LCBO)’s seasonal Food and Drink Magazine and turn it into a pot luck dinner party. The quality of the menus and suggestions pretty much guarantees a good time! Continue reading “Holiday Wine Pairing Dinner”
Classic French Short Ribs
These Classic French Short Ribs are over the top delicious! Although it takes a fair bit of cooking time the hands on time is very reasonable and it is so worth it! Continue reading “Classic French Short Ribs”
Pecan Shortbread with Stilton Filling
This Pecan Shortbread with Stilton Filling has made me fall in love with savoury short breads! Continue reading “Pecan Shortbread with Stilton Filling”
Roasted Root Vegetable Salad with Persimmons
This Roasted Root Vegetable Salad is a perfect salad for fall or winter. Persimmons, pomegranate, turnip, rutabaga, parsnips & carrots make it a meal in itself! Continue reading “Roasted Root Vegetable Salad with Persimmons”
Maple Mousse Butter Tart
How much more Canadian can you get than this Maple Mousse Butter Tart!
Caramelized Leek and Mushroom Soup
This Caramelized Leek and Mushroom Soup is very light and delicate. Continue reading “Caramelized Leek and Mushroom Soup”
Potato Mash with Celeriac, Parsnip and Frizzled Leeks
This Potato Mash with Celeriac, Parsnip and Frizzled Leeks was part of a wine tasting menu the our wine group served for our Christmas gathering. Continue reading “Potato Mash with Celeriac, Parsnip and Frizzled Leeks”
