In one of my PC Black Label Holiday Hors d 'Oeuvres Hands-on Cooking Classes we made these biscuits. I had two teams make their own batch, they were both delicious, so I knew the recipe was going to be a keeper. I did modify the recipe (oh come now, when was the last time you saw me use [...]
I've been really busy over the last few weeks with mid week and weekend Chef assignments. Some of it birthday celebrations and others just a reason for good friends to get together. The most popular items right now are hors d 'oeuvres. Those fast disappearing items that get walked around on platters or at stand alone stations. [...]
At the dinner table a few weeks back, the conversation turned to vegetarian cooking and more, healthful items on the menu. Among the menu items discussed were stuffed grape leaves. I've never worked with grape leaves before but was eager to try them. I do love dolmades though I wouldn't go so far to call [...]
I was catering a small event a few weeks back and looking through my books for something different. I found one for croquettes. Some of the guests don't eat beef so I used Chicken. For this event, I roasted a chicken - the host likes the taste of lemon, so a lemon thyme recipe worked well. [...]
Had this in a restaurant a while back, just completely forgot about it until Gastropost put out a challenge for creative uses for Avocado's. I also made it using Portobello Mushrooms cut into 1/4" strips as well, it would be good to try with other items like Asparagus, Squash, Kohlrabi etc - just adjust the baking times. The best [...]
Two reasons to celebrate today... It's Friday - hoo haaa!, and March Break is upon us. If you are not lucky enough to get away for the week, you will be entertaining your kids all of next week. Here's a great snack/lunch item to start off the week. Heck, it could even pass for dinner with [...]
I love mussels and always look for various ways to serve them. I found this recipe by Sue Riedl in this morning's Globe and Mail. My comments are incorporated into this recipe and I've included some instructions on working with mussels. Lemongrass can be found in most grocery stores in it's natural form - I've also used lemongrass paste from a [...]
This recipe is adapted from “Everyday Food” (March/April 2003). I've made this many times for catered events, family parties etc so it is a nice go-to recipe and can be either an hors d'oeuvre or an appetizer or light lunch if served with a simple salad. Serves 4 Ingredients • 1 package frozen puff pastry, thawed - I use the [...]
