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A celebration of love. An occasion filled with joy. A North country camp wedding for AJ and Sean. The first course to be prepared by the family. An epic undertaking. How do you make Soup for 150 wedding guests? … Continue reading
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The Good Husband was barbecuing. I wanted to end the evening with a flourish. Mouth puckering, I’ll have just a tiny slice more, Lemon meringue pie. For my gardening guru friend Dellis, the dessert evoked memories of her Mother’s pie. … Continue reading
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My dear friend Biscuit loves any dish with potatoes. She was addicted to the butter-roasted potatoes we served at ROXY’S BISTRO. Biscuit would order them lavished with butter-milk dressing, as a side dish. I made this dish to take to … Continue reading
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This is a recipe for an economical alternative to commercial crème fraîche. It’s a delicious alternative to commercial ice cream when you want an elegant fruit dessert. Strawberries, raspberries, blueberries – grab a punnet of your favorite berries,then drizzle this … Continue reading
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Not everyone has the time, the skill, or the ambition to bake their own bread. This recipe is amazing. It is unbelievably quick and easy. YOU CAN MAKE IT IN LESS THAN FIVE MINUTES! It is unbelievably delicious. Just … Continue reading
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My brother-in-law and his family were moving back into their old house. They had moved out six months ago and embarked on extensive renovations. Today was moving day and I wanted to ease the pain by delivering supper. Something that … Continue reading
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Baking power biscuits so light and flaky they drift off the plate and into your mouth. To have a good biscuit hand is to have a light touch and restraint – a biscuit dough is so soft that it invites … Continue reading
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This is the carrot cake recipe we made in our first restaurant. We called it our special occasion cake. The recipe makes a fine crumb and is perfect for layer cakes. We made it for a country wedding. It … Continue reading
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We have people who tell us they want to cook like a chef. By definition a chef runs a kitchen, hires staff, orders food, costs and creates dishes, writes menu’s, cooks on the line – you get the picture. You … Continue reading
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When I was growing up dishes made with cornmeal were “winter dishes”. The wood-burning stove crackled. The kettle always steamed. Out of the oven came “toad-in-the-hole” – plump little sausages baked in cornmeal bread, johnny cake – cornbread squares … Continue reading
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