Versatile Stuffing.

Versatile Stuffing.

  Versatile Stuffing.   Making a quick bread stuffing for a plump chicken, turkey, pork tenderloin or my favourite rolled in some juicy pork back baby ribs. Lightly seasoned with kosher salt and black pepper, herbed with some thyme, sage for a chicken or rosemary, oregano for lamb, or garlic, onion, thyme and parsley for pork. Add some dried apple or some chopped sautéed mushrooms. The flavour combinations depend on what flavour you like and have on hand.                 Start with a med hot fry pan and fry up about a half...
Cocktail Salad Shooters

Cocktail Salad Shooters

Years back when I was being groomed by a well known hospitality firm, I was offered several positions to make some extra coinage and meet and cook with other well know chefs. The Canadian Open and the Skins Games were held back in Ontario annually and was a place where I got to cook in the famous Champions Tent for the pro golfers and their guests. It was a great position to prepare lavish buffets and get to show off your culinary prowess. Back then the major banks, automobile, liquor and tobacco companies would host several big name players and invite their customers to...
Ginger Squash Apple/Pear Soup

Ginger Squash Apple/Pear Soup

I had the privilege to meet herbalist/botanist lecturer Rachel McLeod at her Kiln Farm in Pushlinch County when in my career was just starting to understand the proper use of herbs and spices. I was introduced to Rachel McLeod at her garden and we became good friends. I spend many hours gathering information with hands on instructions on the herbs properties and medicinal purposes. Rachel extensively grew an expansive Victorian Herb Garden that contained a significant amount of native and traditional native herbs and plants. She gave personal guided tours of this large...
Spaghetti and Meatballs

Spaghetti and Meatballs

Back sometime ago I first came into contact with traditional Italian food made by a well trained Mediterranean cuisine chef Luigi Viola. Luigi was in his sixties and he had this little Italian bistro that he and his family ran. He sure had his way with Italian food and gave a great many city folk their first taste of real pizza and calzones along with veal parmesan and home style meatballs and spaghetti. Some Italian chefs I was later tutored by like Umberto Mengi and Valentina Harris would use ground veal and make these fluffy little meatballs that they would infuse...
Stressed Backward is Desserts

Stressed Backward is Desserts

Desserts are the proper finish to any good meal. My mom always would say it’s the best part of the meal.