Ste. Anne’s Cookbook serves six! 1 tsp Dijon mustard1 tsp grainy Dijon mustard½ cup rice wine vinegar2 Tbsp brown sugar¼ cup extra virgin olive oil¼ cup grape seed oil12 baby potatoes – halvedSalt & pepper to taste DressingMix mustards, vinegar and sugar. Whisk in olive oil and grape seed oil. Whenthickened, add salt and pepper […]
Warm Mustard Potato Salad Read More »
Ste. Anne’s Cookbook serves six! Chutney1 tsp olive oil1 small shallot, finely diced1 ripe mango, dicedZest and juice of 1 limeSalt & pepper, to taste1 tsp cilantro, chopped Trout1 Tbsp honey1 Tbsp lemon zest6 trout fillets, skin on one side Heat olive oil in a saucepan and cook shallot until tender, approximately 3 minutes.Add mango
Grilled Honey and Lemon Trout with Mango Chutney Read More »
