Nothing like doing it yourself
It is not really difficult to run to the supermarket and grab a boxed variety of our favourite dishes. From freezers full of appetizers to crème caramel in the dairy isle, everything our hearts desire can be purchased. The problem with these conveniences is the loss of the art of cooking and the loss of control in exactly what we are eating Read more
Slow-cooked good to the bone
While attempting to cook for big barbeque crowds this summer, and trying to stick to a budget, the obvious choice for us is a succulent pork shoulder, cooked slowly over hot coals, and served with a very impressive herb salsa (please refer to www.youcancook2.com for this recipe). One 4-5 lb bone-in pork shoulder will serve 8-10 hungry pot-luckers Read more
The bacon and eggs of pasta
On a recent trip to Italy, Kirstie noticed one common theme in all of the great food we had the pleasure of eating: simplicity. Most dishes had no more than four or five ingredients, yet everything was perfectly cooked and seasoned, and almost always drizzled with extra virgin olive oil, which gave every dish a beautiful mouth-feel Read more
A dish inspired by the Spanish sun
We will not claim this dish to be authentic Spanish cuisine, as I have never experienced it on my trips there, but it is Spanish in its ingredients. You could say that this is a dish created by two Canadian girls honouring some great Spanish ingredients.
The “Gambas,” or as we like to call them shrimp, can be substituted for scallops or mussels if you would Read more
Trying racking up some lamb
In search of the best meat to grill at this time of year, the possibilities really are endless. But when the aroma of perfectly seasoned and grilled Ontario lamb is coming off of the barbeque, we are reminded how truly delicious this meat is for the summer.
Lamb is light tasting, easy to digest and can be accompanied by just about anything local Read more
Weekend calls for summer staples
We are not trying to jinx this weekend by talking about the potential for warm weather. We are Canadian, it is the May long weekend and right now snow does not seem to be in the forecast … we are still keeping our fingers crossed though!
This week we have two recipes for you: guacamole and black bean salad. Enjoy them with your favourite Read more
A salad that will wow them
Here’s a first course that is sure to wow just about anyone: who doesn’t love a good Caesar salad? The intention of a first course is to open your taste buds with some spice, and to set the mood for the rest of the dinner. This Caesar salad recipe is full of amazing flavours: the anchovy gives it its necessary body, while the capers add a ‘je ne sais quoi’ of earthy flavor. We use canola oil because it’s neutral in flavor, where olive oil can overpower the dressing. Use a very fresh egg, as that will take away any concern Read more
A great Mother’s Day tradition
A little relaxation, a warm sunny day and well behaved kids – I do not think that I am asking for too much this Mother’s Day! Some moms will be taken out for brunch, some will be served breakfast in bed. But I will have the pleasure of making buttermilk pancakes with my kids. They are super easy to make and so much more satisfying than the boxed varieties Read more
Time for some salty language
This week we thought we would take this column in a new direction. Our other articles have focused on a recipe and the inspiration behind it, but this week we would like to answer the number-one question that is posed to us on most nights that we work, the salt question: What kind of salt should I use? Kosher, table, or sea salt? When and where should I use a Read more
Where gourmet meets fast food
Is there really such a thing as a gourmet 30-minute meal? Can a meal made at home be faster than Chinese take-out? The answer is a resounding ‘yes!’
We are always on the lookout for something a little different than the usual cycle of beef-pork-chicken-and sometimes fish. We also enjoy exposing our clients to meats and vegetables that they have never tried Read more
