Chewy Gooey Chocolate Cherry Brownies
Rich, decadent Chocolate Cherry Brownies, gooey in the middle, with a tart cherry surprise. Made with pure butter, chocolate, dried sour cherries, cocoa & sugar... I'm sure there's no calories in these.
Lemon Blood Orange Float – Cool In The Heat
This week's hot, humid weather has seen us worshipping the air conditioning as temperatures climb. What better way to beat the heat than with a frozen treat for adult tastes? The Lemon Blood Orange Float reminds me of a the melting creamsicles of my childhood; creamy citrus, in a glass.
Cookin’ with Jack – Smokey Jack Daniels Ketchup & Smoking Pellets
Our barbecue essentials list continues with a wicked Smokey Jack Daniels Ketchup and a bit of Jack Smoke that gave our Father's Day barbecue a whole lot of Kentucky kick.
Hello Piri Piri – Goodbye Barbecue Sauce
This version of Piri Piri sauce will ruin commercial barbecue sauces for you, forever. Butter based, it borrows from Portuguese tradition leaning heavily French. Using it effectively blackens the surface of the meat, adding layers of flavour and heat.
Lessons in Greatness from a Great Dog
Early this summer we said goodbye our much beloved bulldog, Magnus The Great. Magnus is a Latin word meaning strong, brawn, or 'great'. Never was there a dog so aptly named. A social creature with a big heart, over the years he taught me a thing or two about living a GREAT life that I thought I'd share, because we could all use a little greatness.
Wino Wednesday – WISH FOR… Wine
Wino Wednesday extra addition, for a bit of fun and flavour, the WISH FOR... Wine line from IGA Quebec. Or as it's known in the Gypsy Kitchen, Chateau IGA.
Pain Bagnat – The Perfect French Picnic
After last week's post on Salade Nicoise, we take a merry little detour to Pain Bagnat (literally translated: Wet Bread) which is that same Salade Nicoise, layered in a day-old sourdough roll, wrapped tight, put in the cooler overnight and the back of the car in the morning for the perfect picnic a la Provencal.
Salade Nicoise inspired by Julia Child
This week we join the many voices celebrating what would have been Julia Child's 100th birthday in August of this year, with JC100. Starting with Salade Nicoise, from Child's The Way to Cook, a light, fresh garden salad from the south of France.
Wino Wednesday – Ca’ Dei Mandorli Dei Giari, Moscato D’asti 2009
Wino Wednesday, a monthly feature on Food Gypsy where we select our favorite from the past month. Our pick for May: Ca' Dei Mandorli Dei Giari, Moscato D'asti 2009, a great way to start or finish a meal, it pairs well with cheese and milk chocolate.
Tarte a l’Alsacienne (Apple Custard Pie)
A light dessert, artfully finished, Tarte a l'Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an elegant finish to any meal.
Perfect Pate Brisse (Pie Crust) with Chef B
Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is, until a few classes at Le Cordon Bleu where my then instructor (now finacé), Chef Benoit taught me the art of the perfect pie crust every time.