Food, Travel, and Cooking!
If you are one of those getting into canning or getting back into canning, this is a great relish to make. As a teenager, I used to hang out my girlfriend’s house and spend time with her mom, a really good cook. I would copy out recipes of hers that I liked, then try and […]
I love to make this chutney in the fall and winter using new crop fruits. Nicely spiced and chock full of fruit and making the kitchen smell so wonderful while it’s simmering. It is really fabulous with Tourtiere, roast pork, lamb or roast turkey. It’s pretty darned good with a grilled ham and cheese sandwich […]
My go to marinade for lamb chops, racks and butterflied leg of lamb. Recipe can be doubled or tripled, depending on the amount of lamb you have. The lamb is delicious cooked on the barbecue or you can use the oven broiler. Makes Enough Marinade For 6 – 8 Double Loin Lamb Chops 2 cloves garlic […]
I don’t know about you but boy, do I ever hate those sale nasty bought croutons! I’m that person who, in a restaurant picks them off unless I know they are made in-house. For some reason, I never bothered making my onw because I thought they would be like the store-bought ones. That changed one […]
I have seen many recipes that ask for the ribs to be pre-cooked before finishing on the barbecue. The recipe asks that the ribs be separated and then boiled for some time. Oops…I think this method not only toughens the meat but a lot of flavour goes into that water. I use another method that […]
BEEF (Rib, rolled rib, ribeye, tenderloin) 120 – 125 F Rare 125 – 135 F Medium Rare 135 – 145 F Medium 155 – 160 Well Done, If You Must But… VEAL (Leg, Loin Rack, Boneless Shoulder) 155 – 160 F Medium Well 170 F Well Done LAMB (Leg, Shoulder, Rib) 135 […]
I know, I know, everyone has their method. This is the way my Mother always did them and the way I do them…no dark rings around the yolks here! And I’ve cooked a lot of hardboiled eggs in my previous life as a corporate chef, a lot! Place “large” fresh eggs in a pot of […]
Using this method means no soaking overnight. There’s a theory that if you do soak overnight; fermentation begins to take place, hence stomach issues can arise. Since finding this method, I never soak overnight. Sometimes you just don’t know “what’s for dinner?” the day before! To Quick “Presoak” the Beans: Place the beans in […]
As I really hate the mess that frying bacon on top of the stove makes, I use my microwave when I need cooked bacon. On a dinner plate, place a piece of paper towel. Lay the bacon slices on top. Cover with another layer of paper towels. Place in the microwave and cook on high […]
So much more economical than paying $5.00 for a tiny bit of crème fraiche. You can use any leftovers (if you have any!) for making a pan sauce for chicken or pork chops or whatever else takes your fancy. Experiment using in other ways too, enjoy! Combine in a jar, 1 cup whipping cream and […]