Wild Forest Mushroom Truffle Cream Soup

Wild Forest Mushroom Truffle Cream Soup.. While cleaning out my condiment pantry, I found some of my foraged dried wild forest mushrooms that I picked several years back. I didn’t realise how much I still had left. Beside that was also a small tin of imported Italian dried truffle flakes with lots of residue intact. With these ingredients I started to prepare some mushroom truffle and tarragon cream soup with parma-bacon crisps to intensify the flavours. A quick chop of celery, onion and shallot, some unsalted butter into a sauté pan while the mushrooms soaked in a...

Vodka Lemon Prawns.

Vodka Lemon Prawns.                 This is one of my favourite recipes using tasty cold water prawns or tiger shrimp. I was taught this dish by a Greek Chef and he would always hide the way he prepared it. I tried this dish several times before I could figure out all the right flavours he used to make this such a tasty hot seafood entre. I found out it was the ice cold water bath the shrimp and prawns were placed in. That made the meat so succulent. The sauce was a classic Clarified Lemon Parsley Garlic Butter which taste like a...

Cheesy Buttermilk Scones.

Buttermilk Scones /Cheddar Cheese The first scone that I remember tasting was made by Guthrie’s Bakery in Hespeler and Galt. My mom either whipped up a batch or would send me for a quick run down to the bakery. This old fashioned British Isle styled bakery made the scones for years serving most of the founders of Hespeler Guelph and Galt Ontario. They were served with clotted cream or a small dixie cup filled with strawberry jam. At some restaurants they topped tuna or chicken salad or traditional with some fresh preserves and sided with a good cup of coffee or tea, they...

Prime Rib w/ Beef Bone Gravy

All the perfect cuts come from an experienced butcher. A few extra pennies a pound is a small pittance to shell out for such premium quality. Find the right butcher shop and start an affair with the butcher. Ask him every thing he knows about his products. Find out if they are dry aged or inertia gassed aged with plumping. Ask if he uses meat glue to process anything. Can he explain the best marble content and proper cooking procedures that his experience with his products has given. Ask if he knows the beef producer. Why did he choose this beef supplier. How much...

Pizza

Pizza 1963. It all started for me here in Galt when this man came into my life. Wallace “Spud” Bush the owner operator of the First Pepi’s Pizza store in Galt. As a young boy at 13 I had a goodly amount of kitchen experience working with my chef Father at the Iroquois hotel. Hanging out with friends we would usually end the evening hanging out having a slice of Spud’s most excellent pizza. I remember my first slice was nirvana. Soon after, I had to explore all the different ways and tastes of pizza. In not to long a time I had a dough recipe down...