A family holiday, complete with beach time and seafood indulgence with Lobster Stuffed Baked Potatoes and a bit of PEI Cottage Cooking. Prince Edward Island (PEI), home to red dirt and wild beaches, is the perfect place to rest and…
Packed with fresh, late summer vegetables Ratatouille takes advantage of a bountiful garden in a classic Provencal stew, a staple of French country cooking. Roma tomatoes, zucchini, eggplant, peppers, onions, garlic, parsley, thyme, bay and olive oil - the ingredient…
Straight from the French countryside, the classic Tartiflette uses all of my favorite ingredients, potatoes, onions, bacon, cream and & Reblochon cheese, to stunning effect. Creamy, melted ripe cheese, smoky bacon, starchy sustenance, Tartiflette is the perfect new potato dish…
Green peas. Was there ever a more humble vegetable? Trust the French to take this little green gem and make it a masterpiece in the classic Petit Pois a la Francaise. Or as I like to call them, Fancy French…
This week we're sharing a couple of recipes from the chef in my life, including his amazing Jerk Chicken recipe for a kick of Caribbean spice. I've tried to replicate his results many times with little success, so this…
During yesterday's visit to CTV's Ottawa Morning Live, our resident chef, Benoit Gelinotte (Chef B) demoed one of his top party food bites from his kitchen at Culinary Conspiracy, the Chorizo Pogo. Due to popular request (and at the behest…
The making of foie gras is a simple, though messy process. The fattened liver is soft and breaks apart easily, so each step must be handled with care and precision. Unless you've attended culinary school or worked in the industry, chances are you've…
This holiday season we made a pilgrimage to France, for a taste of Burgundy. It was a journey home for the Chef in my life, time to connect with family, to breath the air of the French countryside and savor the flavours that made his…
This weekend the chef in my life whipped up a batch of Macaron Hollandais, as easily as I might knock off a dozen chocolate chip cookies. He has a way of making even the most daunting of recipes appear effortless, as I sit wide-eyed soaking up every nuance, asking stupid questions (so you don't have to). Here's his best tips for success...
In the mood for mini doughnuts for a little cocktail party treat, we went in search of a recipe to fit our needs. These were not quite what we were looking for, but still a tasty result. I suppose this means more doughnut taste-testing in our future.
Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky goodness to counter the cool, sweet custard. It might be a bit of a daunting dessert to try - until now. All you need are a few simple steps and a little respect for the boundaries of this delicate flan.
Adding to our essential sauces of the barbecue season with a tangy Chimichurri Sauce from South America. In it's native Argentina it is the quintessential condiment for grilled meats, an Argentine pesto if you will, combining parsley, garlic, onion, olive oil, and vinegar for a powerful punch.