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…
Category: Canadian Cuisine
Head north this summer: “A Foodie Road Trip Across Canada” is our guest post today. (There’s even a recipe for Moose.)
As some of our readers know, I am a Contributor to Travel-Wise.com. A lot of my travels end up on this wonderful resource which I highly recommend your visiting: www.Travel-Wise.com. It’s headquartered in Canada although its audience is bigger in the U.S. and the U.K.…
Montreal Meatloaf Stroganoff adapted from Sam Sifton in The New York Times
My native province of Quebec has long been known for its gastronomy which was prized by Canadians if for no other reason than the food in the neighboring provinces was so… pedestrian, to put it kindly. Chock that up to having the French do the…
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
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…
