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Monthly Archives: December 2012

Potimarron Gratin (Kuri Squash with Sweet Onion, Mushroom and Comté Cheese)

Oh my I love this savory mid – winter dish. It is a blend of beautiful flavors, textures and colours. It will make an excellent lunch or side to any seafood like the Sanddabs in the prior recipe. Enjoy this little gem as it warms your heart at your kitchen table as the snow falls … Continue reading »

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Steak Frites

Here my friends is a recipe commonly found in the Brasseries of France where rump steak was commonly used. More typically today, an Entrecôte or a Rib Eye (which I always use) are pan-fried rare (“saignant” – literally bloody) in my pan reduction sauce. Top this with crispy home made French and Voila! A true … Continue reading »

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