RECIPES

from Apron Strings (two ways) The carbonara served by Maria Stella was the best I’ve ever tasted. When I returned to Toronto, I repeated Maria Stella’s recipe. Twice. It was not the same, and it was because of the ingredients. Her egg yolks were il rosso – mine were anemic. I bought vacuum-packed, pre-diced pancetta […]

from Bisous & Brioche SERVES 4–6 Anything with a hearty dose of Dijon mustard in it feels like Burgundy to me. This recipe includes a spin on an everyday sauce I was taught by my first host mother. It makes everything taste good. After cooking a steak or turkey fillet—really, any meat or poultry—remove the

from Bisous & Brioche Serves 6 Is there anything more French than French onion soup? I think not, and few people do it better than the Burgundians. It happens to be exactly what I feel like when the thermometer plummets, whether I’m in the icy fog of Burgundy, or the sleeting rain of the Pacific

from Stonetown Cheese INGREDIENTS 800 g peeled potatoes 3 apples, quartered 150 g Grand Trunk (grated) 300 ml whipping cream 1 garlic clove, pressed 1 tsp. salt 1 dash of pepper 1 dash of nutmeg DIRECTIONS Preheat oven to 180 C / 360 F. Slice the potatoes and apples to approximately 5 mm thick pieces.

from Stonetown Cheese INGREDIENTS 1 large head romaine lettuce rinsed, dried and chopped 2 pears cored and diced 200 g Wildwood shredded 3 tbsp. cranberries 3 tbsp. pistachios or walnuts Dressing 2 tbsp. maple syrup 3 tbsp. balsamic vinegar 1 tbsp. Greek yogurt 1 tsp. mustard ⅓ tsp. onion powder ⅓ tbs. garlic powder 1

Here’s a recipe and video tutorial for you from Sexy AF Spirits – a step-by-step guide for the best campfire drink! All images and content used with permission by Sexy AF Spirits. https://sexyafspirits.com/ Nada’s Tips & Tricks – This is one of those recipes that can be made differently depending on your crowd: the Friski

from At Home with Lynn Crawford A perfect Sunday roast! Serves 8 2 large white onions, cut in 1-inch (2.5 cm) slices¼ cup (60 mL) Dijon mustard1 standing prime rib roast (about 6 lb/2.7 kg)1½ cups (375 mL) kosher salt¹⁄³ cup (75 mL) prepared horseradish2 tbsp (30 mL) mustard seeds2 tbsp (30 mL) thyme leaves2

from Gourmet Inspirations INGREDIENTS 4 strips thick cut bacon2 tbsp butter1 lb Brussel sprouts, halved1/2 lg onion, choppedPink Himalayan salt1/2 bottle Gourmet Inspirations Creamy Peppercorn Whisky sauce DIRECTIONS Cook bacon in a large skillet over medium-high heat until crispy. Remove to a paper towel-lined plate, then roughly chop. In the same pan with bacon fat, melt

from Secrets of a Hutterite Kitchen 1 cup poppy seeds2 cups cream2 cups raisins2 eggs1 cup sugar2 teaspoons cinnamon1 teaspoon vanilla2 cups bread crumbs (just take a few slices of bread and cut them up, crusts andall) In a saucepan cook poppy seeds and cream over low heat for 5-10 minutes.  Add raisins and allow mixture

from German Meals at Oma The origins of this recipe are quite vague, but the name seems to stem from the unusual appearance of the dish when it is made in a casserole and layered in a certain manner. Viewed from above, it resembles a shoe. Traditionally, the meat was boiled as a single piece