As winter continues, persimmons continue to abound … and they beg for creation as we seek moments of comfort and warmth. Thus, inspired by the success of my previous work with them in my Crispy Duck with Persimmon-Mandarin Sauce, I moved from the main course to almost everyone’s favourite course, the dessert course. Here’s a…
Inspired by Tradition but Proudly Ourself: A Canadian Resolution
I love problems … love finding solutions to impossible predicaments. Challenges beget curiosity and creativity and they fill me with resolve…. Each New Year doesn’t in-and-of-itself present a problems to me: it provides a 365¼ day tableau on which to create life. And, other than when I’m actually writing, there is nothing I love doing…
Eggnog with Forty Creek Whisky
Mmm, what better cocktail to ring in the holidays than eggnog? Unless you are allergic to eggs or lactose intolerant, eggnog is probably pretty high on your list of winter indulgences … and judging by the run on the store-fresh organic stuff from our local produce chain, Farmboy, there are a lot of people who…
Triple-Ginger Gingersnaps
Gingersnaps … for ginger fools™. One of my grandmother’s legacies to me is a love everything ginger. Ever since I was a child, I would eat anything ginger that she pressed into my hands: ginger marmalade, candies, crystalized ginger, chocolate covered ginger … and gingersnaps. I ate it all … I adored it all. And…
Pearl Barley Risotto
You already know that I adore (absolutely adore) risotto. It’s definitely one of my signature dishes and something that I love to experiment with creating … and you’ve seen in it already in some of last year’s creations: Lemon Tuscan Kale Risotto and Rum-Kabocha (Pumpkin) Risotto. So when I set out to create my Crispy Duck…
“Discovery” (American Pale Ale), Renaissance Brewing Company
There seems no better way to start a new year or describe my own yearning in life than discovery …. So I pulled the second of the Renaissance trio I have in my fridge, intent to start the new year fresh and ready to explore what 2014 will bring me … and not so secretly…
Crispy Duck with Persimmon-Mandarin Sauce
There are a handful of things that I’ll order any time I see them on a menu. Thankfully those things don’t often compete in the same restaurants. One of those things is duck … a dish that makes my spine relax with the simple promise of a taste. It might therefore sound odd that I’ve…
Pumpkin Pie Latte
A few things about me…. I love my coffee and almost every day starts the same with a latte. I love all things pumpkin and as much as I generally dislike the coffee and commercialization that is all-things “Starbucks,” I do adore the emergence of their pumpkin spice latte every year. But, in some regards,…
“Perfection” (English Pale Ale), Renaissance Brewing Company
After watching Invictus the other night and then scoping out my fridge for what to taste next, the New Zealand trio seemed almost perfect given the how big the All-Blacks rugby team had figured in the film. As bold as Eastwood was to dive into a sacred moment in world history, Renaissance Brewing is equally…
Traditional Tourtière
Some traditions run deep …. A few weeks ago, I broke with French-Canadian tradition and created a vegetarian tourtière and wrapped it in a gluten-free crust that stole the show. While the French-Canadian in the family loves her whole grains and veggies, she isn’t a vegetarian and she couldn’t for the life of her figure…
- « Previous Page
- 1
- …
- 11
- 12
- 13
- 14
- 15
- …
- 29
- Next Page »