Fresh pasta is well worth the effort, and the process is not that difficult—especially if you have a KitchenAid pasta attachment or similar equipment. Making it all by hand is equally soulful, if not more so. This dish uses a David Rocco recipe, a Canadian chef with Italian roots who has fed and entertained us…
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Two foodies sharing their passion for great meals and wine through recipes and experiences. We strive to eat seasonally and organically.
Pan-Seared Veal Cutlets with Za’atar
Friends introduced us to the za’atar spice during a salsa and mango chutney canning session. The enchanting aroma of this Middle Eastern spice is earthy and herbal, with a touch of citrus. When I smell it I think of a warm bread coming from the oven. Za’atar can be used to season vegetables, added to…
Potatoes baked in chicken stock
Ralph can’t remember where his inspiration for this starchy side was from but just remembered that the potatoes were somehow baked in chicken stock, which infuses the potatoes with rich flavour. He tried to keep this first try simple, especially since we are using our own homemade stock. You can add in crushed cloves, onions…
Curry Cauliflower in the Air Fryer
This recipe is simple and fast using only a few ingredients and the air fryer. When air-fried, cauliflower develops a crispy exterior while remaining tender on the inside. Adding curry spice to cauliflower transforms this humble veg into a fragrant warm side. Experiment by adding other spices such as garlic power and turmeric. Ingredients: Instructions:
Air Fryer Brussels Sprouts with Bacon
Today is Thanksgiving in Canada, and I bet many family celebrations will include a bowl of Brussels sprouts. They are one of my fav fall/winter veg, in addition to flower sprouts which should be out soon at the farmer’s market. But I suspect most kids at the dinner table will *pass* on the bowl of…
Beef Tallow
Nothing will make your dog’s tail wag more than a 10kg bag of beef fat coming through the door. Ralph wanted to make beef tallow for awhile as an alternative to peanut oil when frying, and was pleased when our local butcher Hoose Landschlachterei said he could buy beef fat from them. Ralph’s rant time:…
Deep Fried Chicken Thighs
Decadent fried chicken made with beef tallow for richer flavour and less guilt—crispy outside, juicy and tender inside.
Blooming Onion
This is a complementary side dish when making deep fried chicken thighs using a deep fryer, as the oil is already hot and you can use up any leftover buttermilk marinade and flour mixture from the chicken. Brine ingredients: Instructions:
Grilled ‘Edelstück’ Lamb Ribs
Lamb ribs from a unique cut are grilled to a herby, smoky perfection and are just as enjoyable the next day, served cold.
Nana’s no knead cinnamon buns
A trip back home to Canada wouldn’t be complete without Nana’s decadent cinnamon buns (also known as Chelsea buns if you add nuts and cherries). This time, I had the honour of watching her make them and take pictures/videos at each step (although, I’m not sure she was entirely thrilled with that 😉). The recipe…