Wild rice, lentil, pinto bean, goat’s cheese “Pasty”

Posted by on Dec 17, 2012

This month’s blog is about what we Chefs in the UK used to call “Cornish Pasty” until in July 2011 it received PGI Protected Geographical Indication by the European Commission which means I have to describe it as above, which is fine by me. Here’s a few other names its known by; Cornish pasty, pastie, British pasty, oggie, oggy, teddy oggie, tiddy oggin to name a few. There’s an amazing amount of history behind this simple pastry but some of the more fun aspects include the reasoning behind the design which...

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Pan roasted breast of Cool Springs Ranch free range goose, confit of leg

Posted by on Dec 6, 2012

There’s so much to discuss about the humble goose Where to start? well in the food world one of the most coveted products you can have in your fridge is goose fat. The fat is rendered through heat and saved to do such wonderful things as roasting potatoes and making a classic French dish of “Confit” The reason the fat is so prized is its ability to impart flavour and aiding in crispiness especially of the humble potato, try this quick roast potato version; Pre-heat the oven to 400f, Par-boil...

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Pumpkin Three ways

Posted by on Sep 23, 2012

I am a huge fan of Butternut squash and once pumpkin season comes round its another string to the culinary bow, the local framers market will soon be overflowing with pumpkins so now is the time to experiment with some different ways to serve yours. When I worked in Australia one of the items I remember most was a butternut pumpkin, this combination was just perfect with large pieces to work with and the taste and texture of a butternut squash, I’m still searching for that variety here in Canada. Pumpkin...

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Roast Lemon, herb and garlic chicken

Posted by on Sep 16, 2012

Summer is pretty much over as a frost warning has just been issued here in Saskatoon, roast chicken weather at last! so time to remove the last of the herbs from the garden before mother nature takes them. After some cutting I had fresh thyme, sage and rosemary perfect flavours for adding some punch to my roast chicken. After rinsing the inside of the bird I decided to remove the leaves of the herbs and stuff the cavity with the stalks, a head of garlic and half a fresh lemon, then after chopping the leaves I...

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Caramelized lemon tart

Posted by on Sep 9, 2012

“Tart au Citron” or lemon tart either way this is one dish that sounds tasty in both languages! This week I asked Amanda, owner of Renditure Photography here in Saskatoon to meet me at the kitchen to give me some photography tips and techniques to get a better handle on my camera. So for this task I needed a subject that wouldn’t spoil under the pressure and looking in my fridge I had a bag of really good quality lemons, I say really good quality as lemons in Saskatoon are a bit hit and miss so...

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Bringing home the bacon, homemade hickory smoked bacon.

Posted by on Sep 3, 2012

What’s the point in making your own bacon? well to be honest if its to save some cash then this is not the way to go as the full process involved works out much the same price wise as buying it in the store or at the butchers. Its not about the money its about taking a lowly piece of pork belly and transforming it yourself into some of the tastiest bacon you will ever taste. Making anything yourself is about the journey as much as the end result and this is a pretty sweet journey! So after a visit to my...

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