Fabulous Baguettes
I’ve been making baguettes for a couple of years now but the consistency hasn’t been there…until now. Making your own bread IS therapeutic, almost magical as a I am still amazed that a gloop of wet dough can be transformed into something that smells wonderful, looks fab and tastes great. The measure of any good […]
Artisinale – French Country Dining in Guelph
There’s a lot going on in Toronto these days, so much that sometimes you just want to get out of the city, away from the traffic, the phone calls, kids and any of life’s daily pressures. A trip out of the city can recharge your batteries and despite Toronto’s growing problems we have the countryside […]
Chicken Ballotine With Kasseri
According to Larousse Gastronomique, a Ballotine is made of a piece of meat, fowl or game (or fish) which is boned, stuffed and rolled into a bundle. Don’t let the fancy French term nor the appearance of the dish intimidate you – this is easy to prepare and you’ll impress yourself as well as your […]
Beef Bourguignon
I think every home should have a Beef Bourguignon dish in the family’s roster of Sunday dishes. The dish demands patience (time) to be successful, little kitchen skill and a keen eye to some quality ingredients. Beef Bourguignon is translated as “beef in the style of Burgundy”…from the Burgundy region of France, of course. The […]
French Vanilla Ice Cream
Your first question probably is, “why is this guy making ice cream in the middle of winter”? The second question may be, “what’s the difference between vanilla ice cream and French Vanilla”? Third question, “why bother making my own ice cream when I can buy good ice cream at the market”? All good questions – […]
Creme Brulee With Mastic
Cooking, food, menu planning is as much about your culinary upbringing as it is about your instincts. Sometimes I’m wrong about a recipe or new riff on a classic. Thank goodness I’m right most of the time. Case in point was this Creme Brulee with Mastic. Although there are some savory applications for mastic, it […]
Apple Tarte Tatin
Being someone who grew up Greek in Canada, I was taught to celebrate my Greekness without belittling or diminishing anyone else’s culture in the process. My parents came here (Canada) as immigrants and we as Greeks wave our flag but we also enjoy the culture, company and foods of other peoples. Canada is an officially […]
Plum Tarte Tatin With Cinnamon Ice Cream
Tarte tatins are most commonly made with apples but other fruits get the spotlight every now & then. Up to bat are plums – another fruit that is at it’s peak in the late part of summer/early fall. The tarte tatin is French in origin and legend has it was created by accident when one […]
Calmars à L’Armoricaine
Today we’re going to travel to France’s northern coast, Brittany. I know this thread is going to attract some pimpled geek that’s looking for one of Brittney Spears’ home movies. (Note to said pimpled-geek…move on, there’s only food porn here). This rugged peninsula (Brittany) faces the English Channel to it’s North and the Atlantic to […]
Chocolat Mousse
Here in Canada, we have our own Food Network. It has it’s own original name, “Food Network Canada” (how creative). Us Canadians are uptight about “foreign” influences and our government tries to protect our industries from foreign domination (US) and dually to promote Canadian content in literature, print media, television, radio, music and even commercials. […]
