Tag Archives: recipe

Springtime brings super sandwiches with friends

Ian Leatt
Foodie

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.

Spring surely is a time of new beginnings. Venturing into the greenhouse and starting seeds – that’s my way of knowing spring really is here. The smell of the soil always brings on my smile: happy pheromones. Continue reading Springtime brings super sandwiches with friends

Pulled pork gets a slow cook

Ian Leatt Foodie
Ian Leatt
Foodie

“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

Toad-in-the-hole? No, this isn’t the Winnipeg pub!

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.

Ian Leatt Foodie
Ian Leatt
Foodie

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!

Chicken: a recipe from Grandma’s home and heart

Ian Leatt Foodie
Ian Leatt
Foodie

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

Pork tenderloin – stuffed, basted and ready to be devoured

Ian Leatt Foodie
Ian Leatt
Foodie

Summer. We all get excited when it comes to barbecues. Sure burgers, dogs and wings are a ready staple for our outdoor grill. But let’s not forget other great feasts processed in the same manner that we can share with family and friends.

I tend to play with many different meats and flavours. This time, my thoughts drifted to stuffed pork tenderloin, encased with freshly chopped herbs, then finally wrapped entirely in bacon. Not only does the bacon end up crispy but the pork inside is very juicy. Continue reading Pork tenderloin – stuffed, basted and ready to be devoured