Flawless Lemon-Aid.

Flawless Lemon-Aid 1 cup sugar 1 cup filtered water. 1 cup of fresh squeezed lemon juice. 5 or 6 lemons. In a sauce pan over medium heat add the sugar and cup of water and simmer, stirring till the sugar is dissolved. Remove from the stove and add the cup of lemon juice and stir in. In a glass pitcher add to four cups of ice cold filtered water. Mix well and let it rest in the fridge for about an hour so as to let the flavor’s blend. Before I squeeze the washed off lemons I like to rasp-grate the peel and place it into some water to obtain the extreme lemon oil...

Granny Smith Apple Fritter Loaf

Granny Smith Apple Fritter Loaf. When the only good crisp apples at this time of the year I find that using the Granny Smith variety tends to have the right sweet and tart flavour. I use Wellesley Apple Butter because of it’s perfect balance of apple and sweetness. It kicks in so much flavour and adds a nice moisture texture also. This recipe is simple to prepare and the rewards are a mouthwatering treat that you’ll be making again soon.     Here is the recipe. 1/3 cup brown sugar 1 teaspoon ground cinnamon 2/3 cup white sugar 1/2 cup butter,...

Championship Bone Broth Soups

Championship Bone Broth Soup.   I find the better one eats the better one feels. Soup is a great way to take in the needed nutrients and proteins. Using a variety of vegetables like sweet potato and bok choy you can achieve great tasting soups. It all starts with a good bone broth. I like to get a roaster filled with beef, chicken and pork bones that I frozen from past meals. I add onion, carrot, celery and roast in a 300 hundred degree oven for 4 hours. The liquid gold is well worth the effort. Here is some vegetable facts. A sliced Carrot looks like the human eye....

Spot Prawn Cherry Tomato Bisque

Spot Prawn Tomato Bisque. I roasted a load of ripened heirloom tomatoes that I canned at the height of the season. So much taste in old strain tomatoes. To make the broth I added some raw honey and apple cider vinegar and further reduced a litre of crushed roasted tomatoes down in a pot on the stove left on simmer. I also roasted off the spot prawn shells and added it to the pot for the flavours. I added a splash Sapphire Gin, pinch of fresh ginger and some fine chopped basil and cilantro, sea salt pepper and unsalted butter. Added some 35% cream and the a few whole spot...

Brome Duck Confit

Confit of Brome Duck Once venerated as a preservation method, cooking and keeping duck in its rendered fat results in meltingly tender, moist, and extremely flavorful meat which can be used in a variety of simple preparations. Sear the duck legs in a hot skillet or shred the meat and add it to salads, or, perhaps best of all, make duck rillettes. Just remember the duck must be salted a day before you plan to cook it. 3 tbs kosher salt 4 large cloves garlic, smashed with a knife 1 large shallot, peeled and sliced 6 sprigs thyme Coarsely ground black pepper 4 duck legs with...

Chinese Pot Sticker Dumplings

Chinese Pot Sticker Dumplings Throughout the world, there are dumplings everywhere but nowhere is the dumpling more popular than in China. And of all the assorted dumplings available, the simple pot sticker is the most common. Originating in Shanghai, the two Chinese characters that illustrate them, “wor tip,” translate as pot stick. In other areas of China such as Beijing and Guangzhou they are translated as “little dumpling. “A bit of folklore suggests that these dumplings were created by accident when an Imperial chef, making dumplings, forgot them on...