The first time I had flame-grilled salmon was at a Christmas market in Hamburg. The salmon fillet was placed on a wooden plank, secured with a metal clip, and angled to lean over a blazing wood fire grill. Watching the salmon cook over an open fire, accompanied by a mouth-watering aroma, and eating it outdoors…
Smoked Beef Brisket on a Charcoal Grill
Written by Ralph As a Canadian living in Germany, I have no right to tell anyone how to cook this American classic, famous in Texas. Then again, one origin theory suggests that German immigrants brought meat-smoking techniques to Texas barbecue. Last Christmas, when we were in Canada, my brother-in-law Carl made two styles of brisket…
Oma Marion’s Christmas Stollen (Fruit Bread)
Stollen is a German fruit bread traditionally beloved during Christmas. Its history dates to the 14th century with a simple bread made with flour, oats, and water due to strict Advent fasting rules imposed by the Catholic Church prohibiting the use of butter and milk. In 1490, Prince Elector Ernst of Saxony and his brother…
Air Fryer Rosemary and Thyme Potato Wedges with Grainy Mustard
Years ago, while staying at a cottage resort on Peele Island, we experienced a delightful culinary surprise during one of the breakfasts. What stood out wasn’t the main egg and meat dishes, but the unassuming side: home fries. At the first bite, these potatoes delivered a burst of flavour that made us sit back and…
Chicken Cacciatore (Hunter’s Chicken)
One early evening while Ralph was cooking dinner, I found myself flipping through A Little Taste of Italy, longingly wanting to be there. I came across a recipe for Chicken Cacciatore, and was immediately transported back to the 80s. It felt like such a retro sounding dish! The combination of ingredients sounded delish and simple…
Flambéed shrimp with homemade fettuccine in lemon sauce
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…
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…
We are cookin' with gas! 