Monthly Archives: March 2012
Cochon Mariner à l’orange (Marinated Pork with Maple Orange Glaze)
Rôti de Cochon à l’orange Pork is an essential meat in French cuisine, and when it’s marinated overnight – it’s killer. Now simmer it gently in white wine and it’s crazy. Now, coat it with an orange zest infused maple syrup and I just don’t have the adjectives to properly describe gastronomique heaven. Go for … Continue reading
Pain Francais Au Crevette (French Bread with Shrimp Gratin)
Pain Francais Au Crevettes Wow! Rustic Country French bread is combined with shallots, mushrooms, sour cream and large shrimp for a gratin like you’ve never had. Luscious French country comfort food is now ready for you to experience. Amazing flavours in less than an hour… The Recipe! ~ 7 cups of rustic french bread chopped … Continue reading
Poulet Au Poivron Juane ( Yellow Sweet Pepper stuffed with Orange Lime Chicken)
Poulet Au Poivron Juane Here, yellow pepper is spiraled and sautéed in shallots and whole mushrooms. Then it is stuffed with pan seared chicken in an orange, lime and honey sauce. Seriously amazing combination of flavours. Yep, you can do this in 30 minutes. The Recipe! ~ 6 oz of boneless, skinless chicken thighs, cut … Continue reading
I celebrate my sister’s life
In memory of Henriette My sister was killed last week when a car struck her as she was walking down the street to deliver a sandwich and coffee to her daughter as she was studying for classes. She was the gentleist of souls with a heart and compassion unmatched. I broke bread last night in … Continue reading
Pomme De Terre Sucrée Aux Ananas (Hawaiian Sweet potato with Pineapple Cream Sauce)
Hawaiian Sweet potato with Pineapple Cream Sauce Pineapple was one of my mothers favorite ingredients to cook with and it pairs perfectly with a pan grilled sweet potato. I just happen to use Hawaiian sweet potato because of their flavour and availability. Hawaiian sweet potatoes have a beautiful deep purple flesh, so when you pan … Continue reading
To those of you that have said my food is too rich…
I eat everything I make..
Boeuf Rouleau Aux Aubergine (Rolled Beef Stuffed with Eggplant)
What an elegant and succulent way to prepare a tender but inexpensive cut of meat. The marbleized meat makes for great flavour and tenderness. I’ve made two fruit sauces for you that are very simple, packed with fruit flavour and accompany the beef very nicely. The sauce is an option, it just helps to exceed … Continue reading
