What can one say about the burger that has not already been said! Filling, juicy, yummy, perfect, and so many more adjectives can be applied to that enduring treat that so many of us look forward to on warm summer evenings.
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.
“Deep in the heart of Texas”. A song, yes, but also the home to a regional flavour. There are many variances of pulled pork, from smoked to barbecued to slow cooked, all typically using the harder pieces of the pig to cook. You could cook anywhere from a whole pig down to a shoulder. This recipe calls for the shoulder. Continue reading Pulled pork gets a slow cook→
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→