Life is an incredible adventure
Named after the sweet smell of the native Jasmine Flower of Thailand, Jasmine Rice is slightly sticky even when cooked el dente. Jasmine Rice needs rinsing to remove the starch and if you have the time, let it “dry” a bit before cooking.
Salsa is traced back to the times of the Aztecs, Incas and Mayans; and was introduced to the rest of the world in the 1500’s. For the most part we eat salsa at room temperature but baked with chicken adds a new dimension to the …
For an easy weeknight meal, we give the nod to San J Teriyaki Stir Fry & Marinade. It is one of our favourite Gluten Free Sauces. Marinate chicken or *salmon 20 – 30 minutes and grill or oven roast.
Stir Fry has been part of Chinese cooking for centuries. Meat and vegetables are stirred or tossed in a small amount of oil while cooke3d at a high temperature in a wok. We love our Breville “the Hot Wok”. It heats up in a flash …
Weekend grilling on beautiful, sunny winter days brings a little summer into our world. It doesn’t hurt that our Weber Grill arrived late in the season so learning to grill on it thus far has required a toque………….and we love it! We baste the chicken …
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.
Basmati Rice is one of the most prized rice in the world, grown in the Himalayan foothills. Originally cultivated in India, Nepal and Pakistan it is the go-to rice for Indian dishes. It’s a long grain, aromatic rice that is best rinsed and soaked before …
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. …
Delicious on its own this stock is full of flavour. It also usually shows up New Year’s Eve in a 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 …