Soups and Sides

Fast and Easy – Raw Beet and Herb Salad

As the days get warmer, we want to spend less time in the kitchen. That is unless you like being in the kitchen as much as I do. Regardless of time spent in the kitchen, this is a remarkably cooling salad. Without too much effort, you can have this refreshing crisp salad – make lots so you can have it […]

Chickpea Bites

This is a wonderfully tasty hors d ‘oeuvre, bursting with flavor in every bite. It’s versatile so you can make it with really any type of bean. I’m using canned chick peas, I like the texture and taste of the canned beans. It’s a personal thing, use whatever you like. It can also be made as a vegetarian burger – […]

Julia Child’s Provencal Potato Gratin

As you probably know, one of the Chef’s who inspired my love for cooking was Julia Child. Her approach to cooking is what I think I liked best. A Cordon Bleu certified Chef who brought French Cooking to the North American home cook. Whenever I get a chance, I try one of her recipes and they never disappoint. I quite […]

Smoked Duck Breast with Maple Caramelized Onions

I had the opportunity to do a dinner class for some wonderful folks that own King Cole Ducks. Really the dinner at their “Duck School” was open to the public. They have a lovely setup on Warden Road north of Aurora Road in Newmarket. These customers (23 of them) are a mix of new and repeat diners but they share […]

CNIB Thank You Dinner in Barrie – Indian Spiced Cabbage

I was at the Loblaw’s PC Cooking School in Barrie a few nights ago. It was an incredible evening! Not because of my menu (although it was pretty good 🙂 ) but because of the people attending the event. The dinner, hosted by the Canadian National Institute for the Blind (CNIB) Barrie chapter, was to thank their volunteers acting in various capacities […]

Curried Parsnip Soup

Oh so good! Again so easy to make, I’m embarrassed to give you the recipe! I didn’t always like the taste of parsnips (but probably because I’ve only ever had them boiled) until Chef School that is. Then I learned they could be pureed, roasted, pan fried etc. You could add cream or just stock for this soup – but […]

By |January 13th, 2016|Food Blogs, Recipes, Soups and Sides, Special Meals|Comments Off on Curried Parsnip Soup

Goan Shrimp Curry

Goan cooking is a delicate balance of spices that provide complex tastes when combined. Actually Indian cooking – in general, is like this. Until one really understands the nuances in combining spices i.e. the flavor of each spice, you truly cannot cook the food properly. Recipes are just guides, I say this all the time whenever I teach. It’s really […]

Stuffed Eggplant and Stuffed Zucchini

My friend Otis – from the land down under, put me on to this recipe for stuffed eggplant. It’s actually from a fellow who runs a restaurant and cooking school there. I like this recipe! It’s Indian food but with a few simple ingredients that every kitchen should probably have, but above all I like it for its taste. I […]

By |August 29th, 2015|Food Blogs, Mains, Miscellaneous, Recipes, Soups and Sides, The Blog|Comments Off on Stuffed Eggplant and Stuffed Zucchini

Barley, Mushrooms and Caramelized Balsamic Vinegar Onions

Whatever you thought of barley – boring, dull etc., put it out of your head and make this dish. It’s simple really, barley, mushrooms, caramelized onions finished off with balsamic vinegar, salt and pepper. Could it be a simpler dish?! I’ve been making this as a compliment to some other dishes in my “What’s for Dinner” classes at the PC […]

By |August 23rd, 2015|Food Blogs, Recipes, Soups and Sides, The Blog, Weeknight Meals|Comments Off on Barley, Mushrooms and Caramelized Balsamic Vinegar Onions

All Purpose Biscuits

From the NY Times Cooking collection, I bring you Sam Sifton’s All Purpose Biscuits.  I had to try this recipe. I consider myself a pretty good biscuit maker but this recipe called for European style butter – I use this butter. Actually I use a lot of this butter – Churn 84, For baking of course, but also for sauteeing […]