Basic Pastry Cream
One of the staples of the sweet side of the kitchen, this Basic Pastry Cream, or Creme Patissiere recipe will serve you well. A smooth, creamy filling for layer cakes, cream puffs, or doughnuts, it's the bechamel sauce of the…
How to Poach Eggs, Perfectly Every Time
Simple food, done well is the basis of great cuisine. Learning good technique not only improves your kitchen skill-set, but it also helps to boost confidence and makes for superior results. Today's focus: how to poach eggs, perfectly, every time!…
How to Blanche Tomatoes
A quick and handy guide to get you cooking like a pro in your own kitchen. How to Blanche Tomatoes in five easy steps. All you need is a pot of boiling water, a wee sharp knife, a slotted spoon,…
Black Chefs Matter, Supporting the Loving Pot
The kitchen is the great equalizer. Food doesn’t care about the colour of your skin or if you cook over a charcoal grill under a tent, in a little hut on the beach or in a 4 star hotel. Same…
Real Food & Returning to The Inn At Bay Fortune – In Conversation with Chef Michael Smith
Many Canadians, and food lovers around the world, know Chef Michael Smith from his television shows on Food Network Canada; Chef Michael’s Kitchen, Chef at Home, and Chef Abroad. We’ve seen him as a judge on Chopped Canada and may…
Crumb to Crust – Talking Bread & Community Conciousness with Jo-Ann Laverty
In the food industry in Ottawa for more than 30 years, Jo-Ann Laverty is a woman of the kitchen with true grit. From her beginnings with the Emerald Bakery to her most recent venture (with partner Jennifer Heagle) the Red…
Sloane, A Fine Cup of Tea
In the wake of mankind's current obsession with food stuffs, the business of tea is experiencing rebirth as a new breed of entrepreneur enters the profession of 'tea merchant' with 21st century approach. A chance meeting with Hoda Paripoush, Director…
Potager Eardley, Our Local Kitchen Garden
A pleasant country drive just outside Aylmer, Quebec Potager Eardley has become a favorite weekend family destination and our local kitchen garden. Filled with local, seasonal fruits and veg, a short selection of baked goods, fresh waffles and a cold…
Kitchen Basics – How to make Buttermilk
With a little food science, you can conjure buttermilk from thin air. Well, kinda'. Learn how to make buttermilk with just milk, lemon, or vinegar as a substitute for buttermilk in almost any recipe, in this edition of Kitchen Basics…
Speedy Kitchen, Garlic in a Tube
The perfect puree for sauces, soups, marinades and vinaigrettes, Garlic in a Tube is a pantry must have in the Gypsy Kitchen. Let's be honest, peeling garlic is a pain in the ass. Seriously, after a long day in the…
As Canadian as Maple Syrup!
Spring. Time to watch the sap run and consume the sticky stuff that's become synonymous with all things Canadian. Knock it off the bucket list, a truly Canadian maple syrup experience - welcome to Sugarbush. 100% sustainable, 100% edible; maple…
Caring for Cast Iron, Now You’re Cookin’!
Cold weather cooking just screams cast iron, with it's superior heat retention and iron friendly health benefits, cast iron is a solid kitchen investment. Caring for cast iron is the key to cooking with it, the perfectly seasoned pan will…