Here’s my rendition of Eggs Benny I enjoyed at brunch one day in Sydney, B. C. I think it makes a nice change from the usual versions and I really like that it’s vegetarian. The idea of making this for brunch and having it outside on the deck or patio on a sunny summer or […]
Tag: Vancouver
Trimming and Cleaning Wild and Domestic Leeks
To Clean Domestic Leeks: Trim root end, remove outside layer of leek, trim leek keeping only the white and light green parts.. Save the dark green parts for making stock. They can be frozen. Cut down the length of the stem and holding each half under cold running water, rinse thoroughly, making sure you open up […]
Blanching Vegetables
Knowing how to blanch vegetables is a very good thing for us cooks and is so useful in so many recipes. Fill a large pot with cold water; bring to a boil. Add 1 – 2 Tbsp. salt. Place the cut, trimmed veggies into the boiling water for 2 – 5 minutes, depending on the […]
Making Pie Dough
Being able to turn out a decent pie crust is not that difficult, really! Follow these steps and I think you’ll like the results whether you’re a newbie or an old hand at pastry making. My Mom’s Pastry For Pie’s – For 2 or 3 Double Crust Pies, depending on the size of the pie pan. I […]
Grilled Bone In Steak
Just a simple, quick way to prepare a steak. The steak would be delicious served with a flavoured butter of Roquefort, gorgonzola, tarragon or parsley. A good steak deserves a simple treatment, it’s about the beef! Bone in porterhouse, T-Bone or rib steaks, 1” thick minimum EVO (opt.) Salt & freshly ground pepper (there are many […]
Seasoned Butters
So simple to make but adds so much oomph to a piece of grilled fish, meats or poultry. Citrus & Mint Compound Butter for Fish 8 oz. unsalted butter, room temperature 1-2 tsp. each finely grated lemon, Meyer lemon if you can & orange peel Finely chopped mint, minced, to your taste Mix ingredients together. […]
Toasting Nuts
I seem to use a lot of nuts in my cooking and baking so I thought I should include my methods for toasting them. Hazelnuts: Preheat oven to 275 F. Spread shelled nuts in a shallow baking pan and roast for 20 – 30 minutes, until the skins crack and the meat turns light gold. […]
How To Make Stock
Chicken, turkey, beef, veal, lamb and vegetetable stocks are like having gold in your freezer (well, not really, but you get my meaning I hope.) Normally I try to have a fair bit of chicken stock as I use that the most. And in the fall I will often pick up a large bag of […]
Grilling Chart for Steaks, Burgers, Lamb Chops, Leg of Lamb, Pork Chops and Chicken
T Being able to enjoy a perfectly grilled/barbecued piece of meat, chicken or fish is the best! To test steaks and chops for doneness with an instant read thermometer, try inserting it sideways instead of from the top for a more accurate reading. Please, please, please don’t be tempted to cut into the meat to […]
How To Make Sale Aromatico (Aromatic Salt)
You’ll find that Tuscan home cooks and chefs make an aromatic salt such as this one. It’s terrific on pork, chicken for starters. But experimentation is half the fun… You can reduce the recipe by half but it does store well in an airtight container in the fridge or you might want to share some […]