I’m a label reader when I shop. How much sugar, how much salt and so on, in the items I take off the grocer’s shelves. In the produce department I head for the organic section. Problem is one can’t … Continue reading
Category Archives: Chef’s notes
HOW TO EAT AN EGG
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OEUF À LA COQUE M.F.K. Fisher’s book HOW TO COOK A WOLF pays homage to the philosophy of taking simple ingredients and transforming them into culinary splendor. There is nothing simpler, and nothing more delicate and delicious than a perfectly … Continue reading
MINCE TARTS, MEMORIES OF MY FATHER
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Christmas, 1944. Mona, Heather and me. The carol festival at Wesley United Church marked the beginning of the celebrations of Christmas. It always seemed to be bitterly cold that first week in December. My Mother, and we sisters would walk … Continue reading
MORE FROM MY KITCHEN DIARY
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The recipe I gave you from my Blue Ribbon Cookbook has a glaring omission. It should start, first, light a fire in your stove. If I was lucky there would be some kindling by the woodpile, otherwise I would have … Continue reading
SEVEN THINGS I READ ON A GOURMET HOT LIST TODAY
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This hot list of food trends is from House and Home by Claire Tansey. l. Eat Clean. This is the year of fresh ingredients. Think homegrown vegetables, ethically raised meat and sustainable farmed fish,flavoured with nothing more than salt and … Continue reading
THE ULTIMATE ROAST CHICKEN
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THE ULTIMATE ROAST CHICKEN For more than fifty years I have roasted chicken in a variety of ways. This is the ultimate roast chicken recipe. And, the gravy it produces will have you weeping for joy. You’ll want to pour … Continue reading
THE X FACTOR IN COOKING …. it makes a good cook a great cook!
The X FACTOR, in the most general of terms, is the unknown factor which adds a certain something. It’s a quality that you cannot describe which makes something special. I call “taste” the X Factor in cooking. A faithful blog … Continue reading
HOW I LEARNED TO “COOK FROM THE HEART”
MY FATHER’S LITTLE BLACK BOOK MORE ABOUT LEARNING TO COOK FROM THE HEART I learned to cook in the traditional way. At my Father’s knee; literally. I was seven or eight years old and I loved to get up early … Continue reading
GARLIC … Allium Sativum
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Garlic wonderful garlic. I would rather be out of wine than out of garlic. And, I do love my glass of wine before dinner. My gardening guru friend, Dellis, has taken this beloved ingredient to new heights. Her house is … Continue reading
THE COOK’S NOTEBOOK…CHEF’S TIPS AND TIDBITS
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NO ANCHOVIES FOR YOUR CAESAR DRESSING??? When you’re out of anchovies a few drops of fish sauce added to your Caesar dressing is a reasonable substitute. Fish sauce is made from fermented anchovies. AN EASY WAY TO … Continue reading
