Whipped Feta with Roasted Tomatoes
This is a perfect appetizer in any season. The flavour of the tomatoes improves with roasting and do take the time to press the Feta or the spread will be too briny.
Life is an incredible adventure
Cheese
Pizza Crust – Gluten and Gluten Free
Pizza crust is so easy to make if there isn’t a nearby market selling remade pizza dough. Use Tipo “00” pizza flour; which is very finely ground and flavourful. Caputo brand is our favourite, Gluten and Gluten Free. We have tried other with little success. …
Fondue with Broth
Many food discoveries have come out of necessity and that is certainly true with fondue. Isolated Swiss alpine villagers and travelling herders relied on cheese, bread and wine during the long winter months. Hard cheese was melted over an open fire mixed with wine and …
Chicken/Turkey Enchiladas
Dating back to Mayan Times (A.D. 250 – 900), food in Mexico has been rolled in a tortilla and dipped in a spicy sauce. Great stone cities, monuments, arts, calendars, and astronomy were but a few of the incredible accomplishments of this civilization. This is …
Stuffed Potatoes
Stuffed Potatoes can literally be “stuffed” with anything. The potato and skin become not only part of the meal but a delivery system. The sky’s the limit to what you can put into the stuffed potato, but here is our very classic Stuffed Potato filled …
Hearts of Romaine with Blue Cheese Viniagrette
Romaine lettuce made its way from the Middle East to Greece and then to Italy and Western Europe, before making it across the Atlantic to North America. Nearly every good Steak House serves some version of a blue cheese and lettuce salad. The perfect pairing …
Chicken Cordon Bleu
For years we thought that Cordon Bleu was a French only dish, but the more research we’ve done; the more we discovered that many countries and cuisines have embraced the concept of meat wrapped around cheese. Switzerland has Schnitzel, Spain has Cachopo, and Argentina has …
Bruschetta
Every family and region in Italy have their own best version of Bruschetta. Most familiar to us contains tomatoes, onion, basil, and garlic. Some areas in Italy serve it only with tomatoes, olive oil and garlic; while others serve it with cured meats.
Sausage Rigatoni
Rigatoni is a bit wider than penne and perfect for catching the sausage and Chèvre. Rigatoni comes in various lengths and the Sicilians claim it as one of their pastas.
Tomato and Feta Salad
We love this salad as a side dish with grilled beef or lamb. Feta Cheese varies in flavour and saltiness. Greek Feta has more intensity than French Feta, and both are delicious.