Basque Boeuf Bourguignon
Feb11

Basque Boeuf Bourguignon

This Basque Boeuf Bourguignon is all about the flavour! This is a recipe that you’ll never see in another cookbook other than my own. Its Basque-chef Roger Dufau’s version of the traditional wine-soaked braised beef that is on countless menus but which constantly disappoints. There is one very unusual technique which differentiates this dish – and raises it above all the others. The wine is ‘burned’. To do it, one really needs a good...

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Barbecued Pork Chops with Basil, Mustard & Fresh Peaches
Jul21

Barbecued Pork Chops with Basil, Mustard & Fresh Peaches

A beautiful late summer barbecue dish! 1/4 cup (60 mL) chopped fresh basil or mint 1/4 cup (60 mL) red pepper jelly, melted 2 tbsp (30 mL) cider vinegar 1 tbsp (15 mL) grainy mustard 3 cloves garlic, minced 1/4 tsp (1 mL) salt Pinch pepper 2 firm ripe peaches (unpeeled), sliced 4 pork loin chops (bone in) (1 1/2 lbs/625 g) In bowl, mix basil, red pepper jelly, vinegar, mustard, garlic, salt and pepper. In separate bowl, toss peaches...

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Chipotle and Apple Turkey Burgers with Mustard Herb Aioli
May03

Chipotle and Apple Turkey Burgers with Mustard Herb Aioli

Mixing a bit of heat from the chipotle, a bit of sweet thanks to the apple and a bit of zip from the three kinds of mustard, these are moist and favourful burgers the whole family is sure to love. The herb aioli is absolutely fantastic when served with grilled chicken or fish, or as a dip for vegetables.   Preparation Time:30 minutes Cooking Time:15 minutes BURGERS: 1 Tbsp (15 mL) canola oil 1 celery stalk, finely chopped 3 green...

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Lamb and Prune Tagine (Agneau aux Pruneaux)
Oct20

Lamb and Prune Tagine (Agneau aux Pruneaux)

A tagine is a deep, glazed clay dish with a domed top that has a vent in it to allow the excess steam to escape.  It must be seasoned before use by putting it on low heat, adding 1 cup (250 mL) milk, covering it and heating it for 20 – 30 minutes.  The milk should only simmer but not boil dry.  Let the tagine cool before disposing of the milk, washing the pot and drying it. 3 Tbsp  (45 mL) olive or canola oil 2 onions, peeled and...

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Peppery-spiced Steak with Southwestern Ontario Summer Sauté
Jul27

Peppery-spiced Steak with Southwestern Ontario Summer Sauté

Beside this great (and easy) steak recipe, we’re pairing a Southwestern Ontario Summer Sauté. It’s a simple side-dish that’s supremely local with all the ingredients being sourced in SW Ontario, even the salt. It’s a perfect market-fresh pairing with the steak rubbed either with a Cajun spice mix or one you make in your own kitchen.  Use frozen corn if fresh corn is not in season and make with your favourite...

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