Roast Beet Arugula Salad with Goat Chees...

          The markets are just brimming with lots of garden fresh vegetables. Seeing that the beets are just scrumptious this season, here is one of my fav’s. Roast Beet Arugula Salad with Goat Cheese and Balsamic Glaze 3  Large red beets 3  Large golden beets 8  Ounces crumbled goat cheese 3  Cups washed, small, tender leaves of arugula or mesculin mix. 3  Tsp champagne vinegar 3  Tsp freshly squeezed lemon juice 3  Tsp fresh virgin olive oil Kosher salt and freshly ground pepper 2  Tbs balsamic vinegar glaze (reduced balsamic vinegar)* How To;...

Dad’s and Mom’s Potato Salad

Mom’s Nugget Potato Salad The taste of new potatoes and the dill weed when picked fresh from the ground makes this salad stand out. These thin skinned nuggets are the makings for a delicious old fashioned recipe potato salad. I prefer to cook my potatoes whole in steam. A lot less flavour loss and better control. They continue to cook so keeping a nice firm bite I douse with a few healthy spritzes of cider and white vinegar which will halt further cooking and add some extra zip. Pour off when cooled down In a bowl, add the sliced boiled eggs to the cubed potatoes;...

Rum Chocolate Cream Cheese Frosted Brown...

Rum Chocolate Cream Cheese Frosted Brownie. Here is a quick and delicious dessert that can be made quickly and by adding the apple butter it tastes moist and refreshing. Use other sweeteners in place of white sugar adjusting recipe to fit your tastes. The frosting can be made lighter by adding in more rum and some marshmallows. You will need for the brownie; 1 1/3 cups fresh flour 1 teaspoon fresh baking powder 1/2 teaspoon salt 1 cup unsalted butter  … 1 cup fry’s cocoa 1 cup sugar 1 cup apple butter 1/2 cup walnut pieces 3 eggs 1 teaspoons vanilla How to...

Beef Tenderloin Au Jus.

When your butcher cuts you a superior portion of full dry aged range fed Angus Beef Tenderloin, the kiss philosophy {keep it simple} is the best way to serve this deluxe cut. You want to taste the beefy goodness he took the time to produce. A simple salt and pepper dusting about 15 minutes before cook time so the salt can do its tenderizing and the pepper adds some spice. I like my filet cooked medium rare so the outer charring from high heat seals in the juices. After cooking place on a platter and cover with foil and let rest. The juices that pool add some melted butter...

Walleye Pickerel Cheeks and Pikes Feet

Some of my favoured chef positions were the ones cooking for a resort. When I was younger, I wanted to cook in all the well-known Canadian resorts. I always liked fishing growing up and this was the best way I knew how to get to fish in all the talked about destinations. I cooked at many wilderness resorts and learned to do a lot of fireside alfresco shore lunches. I love the flavour of walleye and perch bring to the table.  These next fresh water fish recipes are for shore lunches and cottage meals. Use any fish that are biting or buy a few filets to get the taste you...