Cooking with…
Orange Bistro Bolognese Sauce
Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.
Cooking with Paul J. Dickson of The Black Wolf Smokehouse
There’s virtually no food Paul won’t give the smoker treatment – mussels smoked in their shells and smoked beets are two recent successes.
Cured and Smoked Salmon
Paul’s salmon is a different beast, a chunk of fish that flakes as though it’s been cooked, but with a sweet, salty bite.
Cooking with Jason Perkins of Ray’s 3rd Generation Bistro Bakery
Jason drew the inspiration for today’s dish from a restaurant meal he enjoyed last year in Port Dover.
Braised Beef Short Ribs
Braised beef short ribs, horseradish mayonnaise and (optional) veal demi-glace.
Cooking with Lavender Blue Catering
Warm up to winter with chef Terry Doel’s Moroccan lentil stew.
Cooking with Anthony Trenton of Aria Bistro
Learning to cook at his Macedonian grandmother’s side as a boy in Mississauga, he says he learned, “You cook with emotion as opposed to cooking just to eat.”
Herb-Crusted Rack of Lamb with Sour Cherry Preserves
Oh, and those leftover sour cherry preserves? Try with scones, pancakes or French toast.
Cooking with Pam Fanjoy of The Friendly Chef Adventures
Pam Fanjoy’s “Deliciousness Slaw”
Steelhead Trout with Seared Dry Scallops and “Deliciousness Slaw”
Try this dish, built on the “Deliciousness Slaw” which helped her ace the Chopped Canada audition.
Cooking with Chef Christopher Walsh of Rustik
He’s full of insider tips too. Think you know how to make homemade mayo or aioli?
