from Bernardin® Home Preserving Cranberries yield a uniquely delicious, sweet and tangy condiment that tastes remarkably similar to a popular British steak sauce. It goes particularly well with meat pies and egg dishes. Ingredients 11 cups (2.75 L) cranberries (fresh or frozen) 2 cups (500 mL) chopped onions 5 cloves garlic, finely chopped 1 ½ […]
From the experts at Bernardin®, the bestselling Bernardin® Complete Book of Home Preserving continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. This companion to Bernardin® Home Canning Products has sold almost 1.5 million copies, earning its nickname as
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Le Dolci offers an array of engaging culinary classes in Toronto, perfect for both beginners and more experienced bakers. Their classes range from introductory to advanced cake decorating, pastry-making to bread baking workshops. What stands out is their attention to detail and the personalized experience provided by skilled instructors. Whether you’re interested in a themed
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from Le Dolci There’s nothing quite as comforting and delightful as a perfectly baked vanilla cake. Le Dolci, known for its exquisite and delectable confections, unveils its ultimate vanilla cake recipe. Whether you’re a seasoned baker or just starting, this recipe promises to elevate your baking game to new heights. Ingredients Cake: 390g or 2
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An opportunity for you and a friend to attend a Le Dolci’s Introduction to Cake Decorating class! This hands-on workshop will be led by a very talented chef and you’ll take home your fully decorated and delicious cake that you’ve created. All ingredients and equipment provided in Le Dolci’s beautiful studio in Toronto. $300 https://www.ledolci.com/products/intro-to-masking-piping?_pos=2&_sid=f14f59a87&_ss=r&variant=41231246131351
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Rob Feenie, a celebrated Canadian chef, brings to life the essence of West Coast cuisine with his book Feenie’s: Brunch, Lunch, Dinner. This cookbook is more than just a collection of recipes; it’s a window into the culinary brilliance that defined the bistro of the same name, once nestled in the heart of Vancouver. Feenie’s,
from Feenie’s Everyone loves a grilled ham and cheese sandwich, so I decided to take it a step further by adding Mornay sauce with lots of cheese, then topping it off with a perfect fried egg. This is one of my favourites to eat on trips to France and at French bistros here in North
Chef Rob Feenie is celebrated for the way in which he combines French sophistication, Asian simplicity and the finest North American ingredients. He launched Feenie’s, a casual, intimate bistro that became instantly popular for its brunches, lunches and dinners (closed now unfortunately). The Feenie’s bistro recipes were simpler but as sublime as ever thanks to their
September 15 is National Brunch Day. To inspire your celebration of the iconic contribution to the culinary world, let’s explore the significance of the quintessential Canadian pastime…brunch. Brunch, the delightful fusion of breakfast and lunch, has carved out a unique niche in the culinary world, becoming a beloved weekend ritual for many. Its allure lies
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from First, We Brunch From Silk Road Tea: Chai is typically sold as a black tea, but herbal options are available at Silk Road. This recipe is vegan, dairy-free and gluten-free (make sure you are purchasing gluten-free oats if you want to avoid gluten completely). Omit the pecans to make it nut-free. https://silkroadteastore.com/ Ingredients ¼
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