If we can cook it, you can cook it And we'll travel the world to bring it back home to you.

Category: French Canadian Cuisine

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…

"Milk Street The New Home Cooking", Baking, Brown Sugar Tart, Canada's Best Dishes, Canadian Cuisine, Canadian Food, Christopher Kimball, Culinary Canada, Culinary History Quebec's Tarte au Sucre, Food in Canada, Food Travel Canada, French Canadian Cuisine, French Pastry, History of Quebec's Tarte au Sucre, Maple Syrup, Milk Street Recipes, Milk Street's Brown Sugar Tart, Pastry, Quebecois Cuisine, Sweets, Tarts
-
by Monte Mathews
-
2 Comments
Head north this summer: “A Foodie Road Trip Across Canada” is our guest post today. (There’s even a recipe for Moose.)

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.…

10 Great Dishes from Canada, A Foodie Road Trip Across Canada, All-Time Favorites, Canada's Best Dishes, Canadian Cuisine, Canadian Food, Culinary Canada, Culinary Travel, Culinary Travel Canada, Culinary Vacations, Food in Canada, Food Travel Canada, French Canadian Cuisine, French Canadian Meatloaf Stroganoff, French Fries with Gravy and Cheese Curds, How to cook Moose, Montreal, Montreal Meatloaf Stroganoff, Montreal Restaurants, Moose, My Travels, Travel-Wise
-
by Monte Mathews
-
0 Comments
Montreal Meatloaf Stroganoff adapted from Sam Sifton in The New York Times

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…

Au Pied de Cochon, Beef, Beef Dishes, Buttered Egg Noodles, Canadian Cuisine, Canadian Food, Chef Hugues Dufour, Chicken Liver Mousse, Dinner, Dinner Party Dishes, French Canadian Cuisine, French Canadian Meatloaf Stroganoff, Ground Beef, M. Wells Restaurant, Meatloaf, Meatloaf Stroganoff with Chicken Liver Mousse, Montreal, Montreal Meatloaf Stroganoff, Montreal Restaurants, Mushrooms, New York Times, New York Times Meatloaf Stroganoff, Quebecois Cuisine, Sam Sifton, Sam Sifton's Meatloaf Stroganoff
-
by Monte Mathews
-
0 Comments

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…

Canadian Cuisine, Chuck Hughes' Duck Breasts with Red Wine Sauce, Comfort Food, Duck, Duck Fat Fingerling Potatoes with Mushrooms, French Canadian Cuisine, Montreal, Red Wine Sauce, Winter Dishes
-
by Monte Mathews
-
0 Comments

PRODUCT NEWS YOU CAN USE

The Cocktail Craze that’s swept Europe now comes Ready-made to the USA

Aperol, the vibrant orange Italian aperitif, is most famous for the Aperol Spritz. Wonderfully refreshing, the cocktail of choice of Europe’s chicest, the Aperol Spritz combines sparkling wine, soda, and the distinctive taste of Aperol.  Now it comes pre-made in the Aperol Spritz Ready to Enjoy. So it’s easier than ever to serve this holiday season. Just pour over ice and pass the glass! Or if you want to go the extra minute, add a slice of orange.

Aperol’s name itself comes from the Italian slang for ‘aperitivo’ which is apero. A close cousin of Campari, Aperol’s taste is less bitter and has an alcohol content of 9 percent, less than half that of Campari.  Its popularity isn’t just recent. Aperol was invented in 1919. It just took off among the smart set these past couple of summers. And we just saw it all over Milan in November so Aperol is now a year ‘round favorite.

Sold in 3 packs these 200 ml or 7 oz. bottles are the perfect size for the perfect cocktail. The only catch is Aperol Spritz is currently available only in New York, Florida and Southern California.

My Travels

For Everything You Ever Wanted to Know About Cruises, Go to www.cruisingjournal.com

PLEASE JOIN ME ON AN UNFORGETTABLE TRIP TO BORDEAUX MAY 4 TH TO MAY 11 TH 2020 WITH TOUR DE FORKS

Never miss a Post on Chewing the Fat. Sign up here!

Subscribe to our mailing list

* indicates required




Pin It



CookEatShare

Featured Author

Featured Author
view my recipes

Featured Author

Copyright © 2022 Kale Pro