Cousin John’s Ranchero Sauce

ranchero

“I promise you I’d eat that crap on eggs, chicken, beef, hell even an old shoe would be edible with it.” Cousin John. Knowing that I love to try new things, my cousin John sent over a recipe for his favourite version of ranchero sauce. I had never really put any thought to the Tex-Mex […]

French Onion Soup

onion soup

French onion soup is one of those things we used to only eat at a restaurant because I could never get the broth to taste quite the way I liked it. That said, not all French onion soups at restaurants are good, no two are alike.  Here is my “go to” French onion soup recipe […]

Photobombin’ the rhubarb

rhubarb

Photo bomb aside, look closely at this photo. That massive mass of leaves is rhubarb and the oniony looking things are garlic. In the first week of May. In Ontario. Crazy!

Brussel Sprouts in a Cream Sauce

GG_brussells sprouts

Growing up in an English family, brussel sprouts were always a part of any big meal.  My mom would boil them perfectly every time and I really enjoyed them as a kid.  When G and I got married and I mentioned making sprouts as a side dish for Christmas or Thanksgiving dinner, he was never […]

Food porn: Rustic garlic bread pizza

Rustic garlic bread pizza

I hate to sound like a total knob, but the discovery of home made pizza dough at 43 years of age has been somewhat of an epiphany for me. Last week I found a simple variation for garlic bread pizza courtesy of Jamie’s Italy. So simple: Toss your dough to the size you want. Brush […]

Pasta Carbonara

carbonara-2

One of my favourite foods is pasta.  Another, is bacon.  When you put the two together, what could be better?   I was searching recipes that combined the two and Pasta Carbonara kept coming up.  I must admit, I have always been a little wary about trying this recipe because pouring raw eggs over hot pasta […]

Hey Meester, how’s your meez?

foodcarts3

Mise en place A fancy French term that the Culinary Institute of America defines as everything in place. Essentially, it is a chef’s way of knowing he has his shit together for a service. All of the items and food stuffs he or she might need during a lunch or dinner service is prepared and […]

More love for the stock

beef stock

It was a big weekend here in the FAB South kitchen, as the chefs from the FAB NorthEast kitchen invaded for some culinary adventures, not to mention the draining of more than a few beverage containers. The big experiment of the weekend was the creation of two different Beef Wellington dishes. We began with a […]

Goat Cheese and Roasted Garlic Pita Platter

goatgarlic

When a Milestones restaurant opened in our neighbourhood, we just had to try it.  All of us loved  their Baked Goat Cheese and Slow-Roasted Garlic Flatbread Plate and decided we had to try to duplicate it to take to neighbour’s 40th birthday bash.  it is so simple and wows guests. We liked it so much […]

Easy greek

greek pork tenderloin

Our family usually loves anything with a nice clean citrus flavour, so when I made some Greek style potatoes a year or so ago, everyone loved them. I decided it was time to have a go at another Greek style dinner so went looking around for some recipes. I came across Robert’s Place who had […]