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White Chocolate Lava Cakes

White Chocolate Lava Cakes

INGREDIENTS 3 1/2 ounces (100g) white chocolate 1/2 cup (1 stick) butter 1 cup sugar 6 tablespoons flour (rice flout for gluten-free) 4 eggs INSTRUCTIONS Melt the chocolate into the butter, remove from heat, mix in the sugar, flour and eggs. Divide the batter between […]

Meatball Parmesan Dip

Meatball Parmesan Dip

INGREDIENTS FOR THE MEATBALLS: 1 pound ground beef 1 small onion, finely diced 4 cloves garlic, grated 1 egg, lightly beaten 1/2 cup breadcrumbs (gluten-free for gluten-free) 1/4 cup parmigiano reggiano (parmesan), grated 1 tablespoon Italian seasoning 2 tablespoons parsley, chopped (and/or basil) (optional) salt and […]

Reuben Boxty (Irish Potato Pancakes)

Reuben Boxty (Irish Potato Pancakes)

INGREDIENTS

FOR THE DRESSING:
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons onion, grated
  • 1 tablespoon horse radish
  • 1/2 lemon, juice
  • 1/4 teaspoon chili sauce
  • 1/4 teaspoon paprika
  • salt and pepper to taste
FOR THE BOXTY:
  • 1 cup potato, grated
  • 1 cup mashed potatoes
  • 1 cup flour (or rice flour for gluten-free)
  • 1 cup milk (or buttermilk)*
  • salt and pepper to taste
  • butter or oil for frying
FOR THE REUBEN BOXY:
  • 1 pound cooked corned beef, sliced or shredded
  • 1 cup sauerkraut
  • 1 cup swiss cheese, shredded

INSTRUCTIONS

FOR THE DRESSING:
    1. Mix everything!
FOR THE BOXTY:
    1. Mix the grated potatoes, mashed potatoes, flour and enough milk to make a nice thick pancake like batter.
    2. Heat the butter in a pan over medium heat, add the batter and cook until golden brown on both sides, about 4 minutes per side.
FOR THE REUBEN BOXY:
  1. Top the boxy pancakes with the corned beef, sauerkraut and cheese, optionally broil until the cheese has melted, optionally fold the boxy over and top with dressing as desired.
Option: Add 1/2 cup shredded white cheddar to the pancakes!
Option: Add chopped herbs to the pancakes!
GARLIC CHEESE NAAN

GARLIC CHEESE NAAN

INGREDIENTS Warm whole milk – 1 1/2 cup Sugar – 2 tsp Active dry yeast –  1 packet ( 2 1/4 tsp) Sour cream / Yogurt – 3 tbsp Melted butter – 3 tbsp Salt – 1 tsp All purpose flour / Maida – 4 […]

Beef and Barley Soup

Beef and Barley Soup

INGREDIENTS 1 ounce dried mushrooms 4 slices bacon, cut into 1 inch pieces 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces 1 cup onion, diced 1 cup carrot, diced 1 cup celery, diced 8 ounces […]

Chestnut Cheesecake

Chestnut Cheesecake

INGREDIENTS

  • 2 cups Graham cracker crumbs
  • 4 tablespoons (1/2 stick) butter, room temperature
  • 1 tablespoon chestnut puree
  • 1 tablespoon sugar
  • 2 (8 ounce) packages cream cheese, room temperature
  • 1 cup sugar
  • 3 eggs
  • 3 egg yolks
  • 3/4 cups sour cream
  • 1 teaspoon lime juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons rum
  • 1 cup chestnut puree
  • 1/3 cup water
  • 1/4 cup rum
  • 1 tablespoon chestnut puree
  • 1/4 cup sugar
  • 1 tablespoon butter

INSTRUCTIONS

  1. Process the Graham cracker crumbs, butter, chestnut puree and sugar in a food processor until it form small crumbs.
  2. Press the crumbs into the bottom of a 9 inch spring form pan and place it in the fridge.
  3. Beat the cream cheese and sugar until smooth.
  4. Beat in the eggs and egg yolks one at a time until incorporated.
  5. Add the sour cream, lime juice, vanilla extract and rum and beat until smooth.
  6. Fold in the chestnut puree. (You can go for smooth or streaky.)
  7. Double wrap the bottom of the spring-from pan with foil, place it in an oven safe pan and pour recently boiled water into the into the pan so that it goes one inch up the foil wrapping.
  8. Bake in a preheated 350F/180C oven until there is just a small wobble in the middle when shaken, about an hour.
  9. Let cool, remove the foil, cover in plastic and place in the fridge over night.
  10. Place the water, rum, chestnut puree, sugar and butter in a small sauce pan, simmer for 10 minutes and let cool a bit before drizzling over the cheese cake.
Chorizo and Potato Tacos with Avocado Salsa Verde

Chorizo and Potato Tacos with Avocado Salsa Verde

INGREDIENTS FOR THE AVOCADO SALSA VERDE: 1 cup salsa verde 1/2 avocado FOR THE TACOS: 1 tablespoon oil (or bacon grease!) 1 pound potatoes 1 pound fresh Mexican style chorizo sausage, casing removed 1 onion, diced 3 cloves garlic, chopped salt and pepper to taste 12 small […]

Double Smoked Bacon Wrapped Filet Mignon with Caramelized Mushrooms topped with Blue Cheese

Double Smoked Bacon Wrapped Filet Mignon with Caramelized Mushrooms topped with Blue Cheese

INGRDIENTS 1 tablespoon butter 1 onion, diced 8 ounces mushrooms, sliced 2 cloves garlic, chopped 1 teaspoon thyme, chopped 1 tablespoon olive oil salt and pepper to taste 2 strips double smoked bacon 2 (6 ounce) 1 1/2 inch thick filet mignon, room temperature 1/2 […]

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

INGREDIENTS

  • 1 pound mushrooms, cleaned
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 tablespoon lemon juice
  • salt and pepper to taste

INSTRUCTIONS

  1. Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
  2. Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.
  3. Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!
Pumpkin Pie Milkshake

Pumpkin Pie Milkshake

INGREDIENTS 2 cups vanilla frozen yogurt 1/4 cup milk 1/3 cup pumpkin puree 1/4 teaspoon vanilla 1/2 teaspoon cinnamon 1/4 teaspoon ginger 1/8 teaspoon cloves 1/8 teaspoon nutmeg 2 tablespoons brown sugar 2 tablespoon gingersnap cookies (crumbled, optional INSTRUCTIONS Blend everything other than the gingersnap cookies […]