Maple Pouding Chomeur
Feb12

Maple Pouding Chomeur

Maple sugar-making was an important social activity for the indigenous peoples. Families and small groups gathered in temporary camps in early March, staying for about a month in order to make their yearly supply. Diagonal cuts were made in the base of the sugar maple trees (Acer saccharum) with an axe and the sap that flowed out was gathered in shallow containers.   Originally the syrup was boiled by plunging hot stones into the sap...

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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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Pasta with Beans (Pasta e fagioli)
Feb10

Pasta with Beans (Pasta e fagioli)

This is classic vegetarian Italian pasta. Fresh beans are best but the dish is easily made with dried beans in the winter time.  Many Italian families grow their Romano beans, garlic, basil and tomatoes. To use fresh beans, shell them and freeze them with no additional processing. To use the fresh or frozen beans, barely cover them with water, bring to a boil and simmer till tender, about 10 minutes. Then proceed with the recipe by...

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Latvian Bacon & Onion-stuffed Rolls (Piradzini)
Feb09

Latvian Bacon & Onion-stuffed Rolls (Piradzini)

A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers.This recipe was one of those that the late Tanya Barsevski shared with me years ago while she still lived in the farm town of Mount Forest and cooked at the local high school…a time when secondary schools had real kitchens.  ...

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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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