Invigorate your plate with the season; infuse your meal with sunshine. To be clear, I’m all about cooking with ingredients that are local but when they can’t be local, I want them to be at least seasonal. So when the culinary doldrums of winter arrive, citrus becomes king. Thus, as I prepared to chase away…
Meyer-Lemon Meringue Pie
Reinventing comfort food … one ingredient at a time. Indeed, this would have been the perfect creation while I battled through the mother of all sinus colds the over past few weeks (the cold is currently in a standoff with antibiotics), but the truth is that I made pie as part of a gluten-free birthday…
Poutine with Maple-Cranberry Sauce * Fillet Mignon * St-Albert Cheese Curds
Poutine: greasy truck-stop food ending in heartburn or a gastronomic adventure that ends in foodgasm? Ever since I scarfed back the most amazing plate of poutine 13 months ago, I’ve been committed to recreating that dish prepared by the servers of Le St-Estèphe. There seemed no better time than now, especially with the advent of…
Scalloped Fennel-Potatoes au Gratin
Cooking with a twist … that’s how a lot of my ideas form: take an idea, an ingredient, a ‘classic’ creation and then ask the question “What if …?” As you’ve seen from my previous post, I had prime rib on the brain and one of the comfort foods I love to serve alongside this…
Pesto Crusted Prime Rib
With all due respect to vegetarians, nothing quite says Sunday-night dinner like roast beef … and nothing says roast beef like prime rib. To be clear, I’m not even a big beef eater — in fact, beef is my least favourite ‘meat’ well behind pork, lamb, duck or most fish — but every once in…
White Chili
While we battle through a late season cold-snap, the calendar says that winter’s strength will soon be behind us. In the meanwhile, the cold weather continues demand slow-cooked comfort foods and I’m happy to comply. Nothing seems to warm as well as those one-pot dishes that cook for hours and warm you from the core…
Ground Beef Tacos
I’ll be the first to say that not every night can be crispy duck breast, roast beef, or even vegetarian lasagna. Few of us have personal chefs and most of us have jobs and family commitments that compete for time, so even if you love eating, you’re going to once in a while be tempted…
Persimmon Salsa
If Roald Dahl had been in my kitchen this past winter while writing his children’s classics, he may well have titled the one about “James” as Dale and the Giant Persimmon. Though I haven’t had any particularly giant fruits in my kitchen, persimmons have certainly been giant my culinary craft this season as I continue…
Pomegranate and Vodka Glazed Chicken Breast
Cooking for me is passion … and my passion is expressed in my cooking. It is also a very elemental process involving fire, water, and the fruits of the earth. And when I breathe these together, these elements are transformative. I love the story of Persephone; it is a story of love, albeit a complicated…
How to Debone a Chicken Breast … and Leave the Skin On
The challenge with your ‘everyday’ chicken breast is that, when cooked, it becomes dry. And while any chef will say that the ideal preparation would entail cooking a chicken breast bone-in and skin-on (because the bones add flavour and the skin protects the breast and keeps it moist and juicy), many diners don’t want to…
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