A steak sauce that’s easy to make, and keeps well when refrigerated. This recipe provides a burst of flavour with your meal that is sure to please. Remember to add peppercorns for a bit of kick!
A steak sauce that’s easy to make, and keeps well when refrigerated. This recipe provides a burst of flavour with your meal that is sure to please. Remember to add peppercorns for a bit of kick!
French onion soup is known for its ooey-gooey goodness. With its simple ingredients and straightforward recipe, this dish is sure to be a crowd pleaser! This recipe makes enough soup for six bowls and it keeps well, so it works as a leftover.
In la Belle Province, maple syrup is a major industry and a frequent contributor to breakfasts in my family. Over time, this ingredient has migrated for use in other meals, and this recipe is a prime example.
This recipe is a delightful combination of Dijon mustard, maple syrup, sweet onions and garlic. Once baked, it creates a heavenly fusion of flavour. Sweet and tangy, every bite is different from the last. I love it!
This recipe makes two portions.
A quiche for breakfast? Yes! This crustless quiche recipe combines three cheeses, sautéed mushrooms, and spinach to create a flavourful breakfast favourite! While this recipe bakes to perfection, add some bacon, toast, and cretons to make things interesting!
Crying lamb is said to have its origins from communities that used shared ovens. The meat is cooked above the vegetables absorbing any drippings which adds to this meal’s distinctive flavour.
This ready-to-serve recipe is sure to attract some attention during its preparation and cooking. It’s great for family gatherings and has a traditional feel that is sometimes missing from modern dishes.
A shrimp marinade made with a homemade Italian vinaigrette. Ingredients are readily available, easy to assemble and the flavour will blow you away!
For a fondue, cheese is one of the better known variants. White wine and cheese slowly melted into a thick dipping sauce. I prefer to use a french baguette to dip, since the hard crust will give you a surface for the forks to bite into.
Be careful not to let the cheese come to a boil, that will cause it to curdle. If your fondue is too thick add some wine. Alternatively add more cheese or cornstarch to thicken the fondue.
A tasty way to marinate pork tenderloin using ginger, peanut butter, soy sauce and various spices. This dish is typically cut into tender bite-sized pieces.
This recipe can be prepared ahead of time and frozen. I use this when going camping for the week, since it can be used like cold packs as it thaws and allows me to get supper done on the first day without much effort.
A tasty marinade using molasses, cognac and balsamic vinegar This dish is typically grilled and then cut up into tender bite-sized pieces.
This recipe can also be frozen prior to cooking and later pulled out for use, so you don’t need to carry all of the individual ingredients. An excellent option when spending the weekend at a cabin; freeze and it’s ready to cook once thawed.