Don’t you just love spring? I know we Manitobans love the winter, hardened to it by our way of life, but spring is something quite apart. The melting of the snow, the garden coming to life, the birds greeting us in the morning with their melodious outpourings.
Here comes a favourite – chicken, sweet and special, on the grill!
It’s that time of year again! The barbecue has been cleaned and is ready to do its duty for you. My favorite food, I just have to tell you, is barbecue. For those of you who have read this column over the years, that may have become pretty apparent.
To me, profiteroles are something special. They are light, they have chocolate, they have cream. If they are made correctly, the crispness of the pastry coupled with the light flavour of the cream dipped in hot chocolate sauce are a luscious climax to any meal.
And you can jazz up that rich offering in countless ways. Imagine if you pour a little caramel drizzle onto a plate, place your profiteroles, drizzle some extra sauce on top and then snap some chunks of fudge over this. Now doesn’t that sound like heaven? Continue reading Profiteroles will jazz up your dessert menu→
Some say ‘toad-in-the-hole’ refers to the sausages that peak out from the Yorkshire pudding in this tasty dish. Wikipedia maintains that’s a matter of dispute.
With the festive season and its copious amounts of food nearly upon us, how about something a little different – a staple in many homes across the pond that’s not only quick to prepare and cook but very easy on the pocket book?
This dish of sausages baked in Yorkshire pudding batter was initially introduced as an appetizer loaded with thick gravy to fill you up (times were hard). It hadn’t evolved much when, in more modern times, it took its place as a regular on the Sunday table along with roast beef. However, served at home it would most definitely be a feast fit for any royalty who showed up at door. Continue reading Toad-in-the-hole? No, this isn’t the Winnipeg pub!→
Do you remember in the days of yesteryear, eating out at your grandma’s home, the smell of her wonderful cooking? Nobody cooks like Grandma, right? Well, for me, one experience to always remember was Grandma’s roast chicken.
I have so many fond memories, each one bringing a smile to my face: her apple pie, her homemade fudge, her sour bread; the list is endless. I feel very blessed for the lessons Grandma gave me when I was young. Her teaching in the kitchen made me the chef I am today. Continue reading Chicken: a recipe from Grandma’s home and heart→