If we can cook it, you can cook it!

Category: Canadian Cuisine

GAIL SIMMONS’ BUMBLEBERRY UPSIDE DOWN CAKE GOES BLUE!

GAIL SIMMONS’ BUMBLEBERRY UPSIDE DOWN CAKE GOES BLUE!

WE JUST CELEBRATED A GLORIOUS 4TH OF JULY WITH ONE SENSATIONAL BLUEBERRY UPSIDE-DOWN CAKE. Blueberries are in season here and Andrew created this all-blueberry version of Gail Simmons’s original recipe (see https://chewingthefat.us.com/2018/08/gail-simmons-bumbleberry-buttermilk-upside-down-cake.html)  In a blatant act of civil disobedience we didn’t want to see red…

Brown Sugar Tart

Brown Sugar Tart

It may not be the best time in our lives…but it’s still a great time to bake. We’ve noticed there’s more baking going on than usual.  And why not? We not only have the time while we self-quarantine, we also have the need to lift…

Gail Simmons’ Bumbleberry Buttermilk Upside Down Cake

Gail Simmons’ Bumbleberry Buttermilk Upside Down Cake

Gail Simmons is such a glamorous presence on “Top Chef” that it’s easy to forget she’s first and foremost a great cook.  She’s also a fellow Canadian so I took a great deal of heat from Andrew for not knowing what a Bumbleberry was.  I’d…

Short Ribs in a Cinnamon and Red Wine Sauce: An East Indian take on a North American Classic

Short Ribs in a Cinnamon and Red Wine Sauce: An East Indian take on a North American Classic

A Fusion between Indian-inflected Spices and Great Canadian Beef           This was one of the first posts I published back in 2010 when I started to blog.  Because my readership was nowhere near what it is now, I should not have…

Salute to Canada! Chuck Hughes’ Duck Breasts with Red Wine Sauce on a bed of Duck-Fat Fried Fingerlings and Mushrooms

                    As most of my readers know, I am Canadian by birth and mighty proud of it.  I am also mighty proud that Canada racked up a total of 10 Gold Medals at the Sochi Olympics.  This…

From Montreal’s Joe Beef: A recipe for four hour Lamb for two With Condimint

Jennifer May’s Photo of the Dish My rendition of the dish           There was a time when everyone who visited the south of France came back and immediately went straight to their oven to prepare something called “Seven Hour Gigot of Lamb”.  It was one…