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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Savoury Slow Cooker Pork Roast with Mustard and Apples
Sep19

Savoury Slow Cooker Pork Roast with Mustard and Apples

This simple pork dish, elegant enough for company, is made even better by browning the roast and onions before adding them to the slow cooker. Apples, herbs and two kinds of mustard ensure the pork has a lovely balance of both sweet and savoury. Thinly sliced leftovers make great sandwiches the next day. In season, plums, peaches or apricots could be substituted for the apples.  Preparation Time:15 minutes Cooking Time:6 hours 15...

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Smoked Bacon Lentil Ragout
Sep18

Smoked Bacon Lentil Ragout

When Dana was at The Waterfont Centre she had a marvellous herb garden.  After the Royal York Hotel in Toronto, the Waterfront was the second hotel in Canada to have its own bee hives. When Dana  Hauser worked there she was the first female executive chef in the entire Fairmont chain.  She served this fabulous dish at the hotel restaurant, then named Heron’s with pan-seared Qualicum  bay scallops. 4 slices double smoked bacon, cut...

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