This easy technique for cooking Barbecued Salmon can easily be transferred to any other freshwater fish. The tin foil, with the slits cut in, allows the fish to barbecue, but also makes it easy to turn and prevents it from … Continue reading
Monthly Archives: May 2013
Well, spring is finally arrived and asparagus is plentiful in the Farmer’s Market. This Asian Rice Salad is just one of many ways that I can incorporate a seasonal vegetable into our diet. It is lovely in the spring with … Continue reading
Celery is often dismissed as a vegetable made mostly of water, but it’s actually a good source of potassium, magnesium, calcium and vitamins A, B, C and K. Besides that, it is available year round and all parts of it … Continue reading
Ah…we know that spring has arrived, since Fiddlehead Greens are now available at the Farmers’ Market and some grocery stores in southern Ontario. Fiddlehead Greens are a seasonal delicacy in Canada and are only available in Ontario in May for … Continue reading
Bread pudding is a dish that has been around for centuries. Cooks have always wanted to devise ways to use stale bread. As a basic principle, bread puddings consist of bread slices that may be used whole or may be … Continue reading
We are starting to see signs of spring everywhere. The magnolia trees, cherry and pear trees are flowering. The tulips, daffodils and narcissi are in full bloom. My eyes are itchy from all the pollen. Yes indeed, all the signs … Continue reading
When Kentucky Fried Chicken changed it’s name to KFC, it was a sign of the times that frying chicken had a negative health connotation. However, that did not change the fact that we loved to eat crispy coated juicy chicken. … Continue reading
Sunday, we celebrate the 100th anniversary of the Dunlop family’s purchase of their first home in Toronto (and our cousin Donna lives there today). About the same time as the house was purchased, the first oatmeal “cookie” recipe appeared on … Continue reading
Boeuf Bourguignonne, a recipe from the Burgundy area of France, is beef braised in red wine. It is a standard in French cuisine. The long cooking infuses the flavours, while the separate preparation of the onions and mushrooms adds a fresh … Continue reading
Marinated Mixed Vegetable Salad makes 4 generous servings of barely cooked, marinated vegetables for a fresh spring taste. Make it the night before for a quick salad to serve with home made Chicken Wings, barbecued meats or poultry or even … Continue reading