Classic Quebec Torchiere.

Classic Quebec Torchiere. My dad once worked along side a hotel chef from Quebec City. He once came to visit one December for dinner at our house. With emotional pride he brought an offering of his Grand mothers French Canadian holiday favourite meat pie. This torchière pastry crust was made using suet a trans fat lard and was had a texture that made this meat pie a classic. You’ll need; 1 lb. ground pork 1 ½ lb. ground beef 1 cup onion, minced 2 cloves russian garlic, minced 2 bay leaves 1 tsp celery salt ¼ tsp freshly ground black pepper ¼ tsp fresh ground...

Steamer Clams Fresh Oysters and Caviar w...

Meeting Dennis Hopper! I just finished my last shift before some holidays working at the Hotel Vancouver.  I covered lots of shifts from early am till after midnight. It was time for a break and this spring time was mine to do whatever I wished and I figured about a months of traveling in B.C. and eating someone else’s cooking was all I would need to build up my cooking spirits and strengths again. I made it back to Ontario for a quick visit but couldn’t wait to get back to Beach Ave: 1976 I took on a chef position at the Kettle of Fish on Pacific Blvd. My bbq grill...

Gingerbread Person Cookies

Ginger Bread Cookies. One of the first cookies that I remember my great aunt would bake was gingerbread men. Every Christmas she would make a full array of seasonal holiday cookie treats. I like the taste of ginger and it is most satisfying to the taste bud. When I was baking Xmas cookies in mass amounts for a restaurant bakery. The traditional Christmas baking was all done with hands on passion following original family recipes. Each batch of dough was hand crafted and the cookies that came from the dough batch were all slightly different with no two cookies looking the...

Classic Salisbury Steak

Salisbury Steak is an easy dinner option that’s classic comfort food. The first step to making a mouthwatering Salisbury steak is to ask the butcher to grind you some fresh marbled chunks of sirloin for the meat patties. I like to use a 90% lean ground triple a range fed beef, because it has a lot of flavor but it’s not overly greasy. The meat is mixed with panko crumbs and simple steak seasonings, then formed into the oval salisbury steak. I use a well seasoned cast iron skillet to pan fry the patties to a mouthwatering golden brown. To the skillet making a simple...

Roasted Heirloom Vegetables Bouquet Garn...

Roasted Heirloom Vegetables Bouquet Garni. The flavorings used refers to sprigs of herbs, usually rosemary parsley and thyme, and bay leaves tied together for roasting, steeping simmering with juices to flavor it. A bouquet can also contain a stalk of celery or a leek top; black peppercorns or other whole spices may be included as well. I just add the herbs and spices that will enhance the olive oil and go well with the chosen vegetables. I simply toss the cut vegetables in a bowl with the seasonings. Kosher salt, pepper and cider vinegar to intensify the taste. Roast on...