Garlic/Wine Clams and Linguini.

Garlic/Wine Clams and Linguini. These tasty little neck butter clams sure made this quick pasta dish taste mouth-watering. Simple to do, and man does it taste scrumptious. Scrub up a kilo of clams and hold in some ice. Follow directions and blanche off your linguini noodles. Try and time it so you can add it right to the clam mixture when it is cooked al dente. In a thick bottom sauté pan heat to medium high add tbs of olive oil and a tbs of minced garlic. Stir and do not scorch. Add in a cup of cut up roasted tomatoes, some fresh basil and a half cup of good pinot gris...

Pioineer Beef BBq on a Bun

Beef BBQ on a Bun Back when my dad worked at the Iroquois Hotel during the 50’s, it was a very busy hotel and known for its good food. A lot of kitchen help was needed and a lot of the area mom’s filled the many positions as cooks and restaurant help. As the decades changed a lot of the ladies were trained to be good cooks and carried on cooking in other Galt/Preston/Hespeler restaurant kitchens. They were the one’s responsible for cooking up good fare in places like The Knotty Pine, Preston Pioneer BBQ, Moffatt’s, Breslau and numerous other dinning establishments...

Pass Over The Perogy’s

  Perogy’s are Little Pillows of Joy! A large solid wood table sat in the kitchen with my grandmother’s hand crafted homestead chair and well hued benches which could easily sit a dozen people. This vast table was used as the main preparation table that all my aunts and us kids sat at while hand prepping the many perogy’s, cabbage rolls, and other cultural delicacies from early homestead recipes. The different yearly holidays meant lots of company to feed. My Ukrainian mother and Romanian father had 21 siblings between them and about half of my aunts and uncles...

Easter Baked Canadian Ham Shank

Easter Ham Dinner When I put a column together it sometimes comes with the memory of the first time I was exposed to the food item and its recipe as so in this instance. It was the early fifties and at five years old my father a hotel chef handed me my first set of cooking whites complete with cloth bag hat and apron. Actually this was a form of day care during my childhood years. While I got set up to peel some potatoes my dad was cleaning the fish he got that morning and was also receiving the daily hotel staples from the different suppliers. First to arrive was the JM...

Curry Coconut Cod Bowl.

Cod Rice Bowl. In this dish, a nice 200 gram atlantic cod filet is gently poached in this vibrant sauce that highlights bold flavors of Sharwood’s mild curry powder, minced garlic, and toasted fennel piquant mustard seeds and coriander. Adding some canned coconut milk perfectly tempers the spice of the sauce, which is readily absorbed by a bed of jasmine rice. 200 Grams Atlantic cod fillets 1¾ cups full coconut milk ½ cup jasmine Rice ½ lb of tasty tomatoes 1 juice of one Lime 2 cloves garlic minced 4 oz Sweet Peppers 1½ tsps. brown & yellow mustard seeds. 1...

Iron Skillet Pan Fired Walleye

Iron Skillet Pan Fired Walleye. Ice fishing is a great way to just enjoy a nice winter activity and if you’re lucky the rewards end up being mighty tasty. At the K/O lodge in Deep River I used this recipe using the Dipot Brand package of seasoned flour mix or make your own custom mix which I like even better. Take the filets and pour over a goodly amount of tabasco sauce or your favourite hot sauce and let sit for at least15 minutes to half an hour. Now take the filet and with a paper towel blot and dry the filet removing any of the marinating liquid. The filets...