Been at least a month since I roasted a chicken.  This was Friday night’s dinner.   I took a chicken sandwich to work with me on Saturday and what was left of the chicken went into the stock pot.  

Fresh Dill and Cheddar Same recipe different herbs.

The  butcher cut me a nice size piece of beef tenderloin for last night’s dinner.  It was  bigger than what I needed for the Chateaubriand, so I cut off a piece and saved it for tonight’s dinner. The steaks were rubbed with garlic, salt and lots of black pepper and cooked on the grill.  I…

I haven’t cooked anything lately that I enjoyed more than this dinner.  The beef was AAA Alberta beef (tenderloin) and it was melt in the mouth tender. I decided to prepare it Chateaubriand style with homemade Bearnaise Sauce. Grilled and served with  Parisienne Potatoes, Cauliflower, Asparagus, tiny carrots (Moe’s plate only) and sauteed cherry tomatoes….

Have you ever made something that was not necessarily difficult, but was time consuming, and, as it turns out, it was hardly worth the effort? That is how I would describe tonight’s dinner.  Boning a turkey leg isn’t difficult, but removing the tendons is a PITA. Stuffed with a sage bread dressing. The dressing was good,…

  This is one of those recipes that I have been making for years.   I really should make them  more often.   They really are good.  Served with buttery, garlic noodles with peas. They are also great served with mashed potatoes, spaetzle or rice. PRINT RECIPE Swedish Meatballs Adjusted from c.1998, M.S. Milliken & S. Feniger…

  These biscuits were our breakfast earlier this week.   The ham was off a bone-in ham that we had the night before for dinner.  We have been eating ham all week.  Ham and Eggs, and Toasted Ham Sandwich  and Ham and Cheddar Omelets  Print Recipe Country Biscuits 2 cups of flour 1 Tablespoon of baking powder 1/2…

This is one of those favourite dishes that shows up on the menu on a semi regular basis. Thirty years ago it was uncommon to find decent Tex-Mex/Mexican food in Canada.  The first time I had Pork Carnitas was in Puerto Rico,  back in 1982.  The restaurant was recommended to us by a local and…

The newest addition to our Live Edge Culinary Art Collection.  Continuing with our theme of Functional Kitchen Art we have added  a Butcher Block Island  to our Collection. with  a rare and beautiful   Birdseye Maple Burl top. The cart is made from figured Big Leaf Maple and the legs from  Vancouver Island figured Arbutus….

 Roasted Parmesan-Creamed Onions.  If you love onions, you have to try this dish.  It is the perfect accompaniment to pork, chicken, beef, lamb, etc… PRINT RECIPE Roasted Parmesan-Creamed Onions Rick Tramonto – Osteria Cookbook Talk about succulent! The yellow onions are pretty pungent when you slice them, but surrender their kick when they are roasted…