Blueberry and Gin Compote with Duck Confit
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Ok, I know Compote is a dessert thing but not this time! I made a lovely savoury sauce using blueberries and gin to pair perfectly with duck confit. It was delicious.
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Spaghetti Squash Stuffed with a Lemon Thyme Mushroom Filling
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Back in October, I attended the Food Bloggers of Canada conference in Toronto, ON. One of the highlights for me was the food photography course. I learned so much about the technical side of photography, but more importantly I learned the importance of composition. The instructor was Dennis Prescott of the wildly popular Instagram account Dennis the Prescott and dennistheprescott.com. He’s an unbelievably talented food photographer and stylist. If his pictures are as good as his recipes, it's safe to assume his food is delicious.
Read MoreSimple. Roasted Chicken Legs. Cooking Things Right.
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Making delicious food doesn’t have to be complicated. Actually, I’d say that the simplest dishes are the tastiest. Think back on your mom’s cooking and I'll bet you only have positive and comforting memories. Except for the times she would make you eat raw vegetables because they were “healthy”. Yeah right, Ma! We saw through your lies!
Read MoreRoasted Blue Hubbard Squash, or Any Other Type of Squash Too!
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In my last post, Winter Squash Risotto, I talked about how versatile ANY winter squash can be. You can make really elegant dishes with them, or you can treat them in the most basic ways and they will be delicious. Half the battle is won when you use locally grown, in-season and fresh ingredients. There’s a ton of flavour naturally in the squash because it was harvested in peak season.
Read MorePumpkin Soup
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I used to hate dinner on November 1. My parents would take our well crafted jack-o-lanterns and brutally mutilated them into soup. Yuck! I hated pumpkin soup as a kid! It always reminded me of everything that was wrong in the world, and put in to a bowl.
Read MoreIPA Beer Butt Chicken.
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Summer is almost over. It can either be a sad time or one of the most wonderful times of the year, depending if you have kids or not. This means that we will soon be backing up our BBQ's and getting ready to brave another winter, but before we do that, lets enjoy this last week of summer holidays and BBQ! And besides there's nothing better than sitting on your back porch with a cold beer while BBQing, right?
Read MoreOrganic Beef Burger with Maple Caramelized Onion, Brie, and Horseradish Aioli
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I recently found a local organic beef farmer in the area where I live. Since then I've been obsessed with using his products. The meat is more flavourful and less fatty, which is a win, win when it comes to beef. The last time I was there I picked up some ground beef to try and thought it would make an excellent burger and I was right!
Read MoreChili Scented Pan Seared New York Strip Steak w/ Cilantro Oil, Grilled Corn and Garden Fresh Green Beans
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A few weeks ago I posted a picture on my Instagram account of a dish that was really similar to this one. I used a local organic striploin steak in that recipe. When I first cooked it, I knew I had a winner. The chili added just enough heat that kept you wanting more and I knew that I wanted to make it again to see if I could get the same results.
Read MoreSweet, Sour and Spicy Orange Ginger Chicken Wings with Lime Pickled Diakon and Carrots
/One of my favourite things to do with my friends is to go for wings and a pint. There's just something about the atmosphere that I love regardless if there is a game on or not. However, I recently started to have an abhorrent reaction to my beloved late night bar food... heart burn. I've spent nights chewing on Tums until the sun has welcomed in a new day.
Read MoreMaple Caramelized Onions
/Ingredients:
2 Medium Onions Julienned
1 Tablespoon Oil
2 Tablespoons Maple Syrup
1/4 Water
Salt and Pepper too taste
Directions:
Preheat medium sauté pan on high heat. Add in oil, making sure that the oil covers the whole pan. Immediately add in onions and a pinch of salt. Turn down heat to medium stirring constantly so that the onions don't have a chance to brown or burn. Let the onions cook down, once the pan has a golden brown colour on the bottom of the pan, deglaze with water and add in maple syrup and stir. Continue to cook until liquid is mostly evaporated and season with salt and pepper and take off the heat.
