Life is an incredible adventure
Simmering smaller, tender cuts of meat in milk and herbs is a less acidic way to slow roast without drying out the meat, while adding tons of flavour to a built-in gravy. Albeit a little different looking with small milk curds, the flavour can’t be …
Fuge or “to mess up” got its start in the United States in the 1880’s when a college student intended to. are caramel and messed up – and created fudge. Originally fudge could and can be very fussy to make, but not with this recipe.
It is always nice to entertain during the Christmas Season, and we love serving little tastes of a nice hot soup. The soy sauce adds a bit of Unami flavour and fresh ginger adds the depth. Any left over coconut milk freezes really well.
This modern version of onions and soup originates in Paris, made with beef broth and caramelized onions. Heartwarming and topped with the best Swiss Cheese and a little Parmesan is a meal in itself.
Meyer Lemon season is between December and May, so grab a bag when you see them. The halibut most likely will be frozen that time of year, buy it from a reputable fish store and it will still taste delicious.
Scoops of rich tomato sauce and creamy cream cheese with crab and marinated artichokes elevate this dip to company standards. Easy to make and very, very good.
Sage and cider (apple) just seem to go hand in hand with pork. This dish is full of flavour and very easy!
Granny Smith apples are available year-round, but we tend to use them in salads during fall and winter months. Cranberries dried with apple juice pair beautifully with pumpkin seeds and chèvre.
Most often we grill tender Lamb Loin chops, but they are also remarkable when braised. succulent and falling off the bone tender in a rich sauce; perfect with Elsie’s Potatoes or Rosemary Garlic Roasted Potatoes.
This recipe from Gramma Gail is a memory from our collective childhoods. Passed down from one generation to the next, made with the freshest peaches from British Columbia that you can find. You must taste at least one juicy, ripe peach first to determine it …