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Sauces

Either strain or use a strainer to scoop gnocchi from the water and directly into a pan with sauce. Stir the gnocchi into the sauce. Add grated Parmesan and stir once more before serving. Photo by Pete Paterson. Styling Jane Fellowes.

Orange Bistro Bolognese Sauce

Sep 16, 2017 | Tralee Pearce | Cooking with...

Head chef Dominic Fezzuoglio shares the classic Bolognese recipe he makes from scratch to serve with pillow-shaped homemade gnocchi.

Put in the oven for 3–5 minutes, until the cheese has melted. Serve with horseradish mayonnaise and the reserved braising liquid or veal demi-glace. Photo by Pete Paterson. Styling Jane Fellowes.

Veal demi-glace

Mar 20, 2017 | Tralee Pearce

A demi-glace is a long process, but worth it if you have the time!

In a sauce pot, mix pickling spice, garlic, sugar, water and red wine vinegar. Bring to a boil. Remove from heat. Let cool for 5 minutes. Place red onions in a dish and pour pickling liquid over until just covered. Set the dish in the fridge for 10 minutes. Photo by Pete Paterson. Styling by Jane Fellows.

Pickled Red Onions

Mar 21, 2016 | Tralee Pearce

A multi purpose condiment, great on salads, on the side or on Chorizo and Charred Asparagus Tacos.

Dice tomatoes, onions, jalapeño pepper, and mix in a bowl with cilantro. Photo by Pete Paterson. Styling by Jane Fellows.

Tomato Salsa

Mar 21, 2016 | Tralee Pearce

Garnish for the Chorizo and Charred Asparagus Tacos.

Photo by Pete Paterson. Styling by Jane Fellows.

Chipotle Aioli

Mar 21, 2016 | Tralee Pearce

Spread chipotle aioli on a tortilla to make the Chorizo and Charred Asparagus Tacos.

Homemade mayonnaise

Mayonnaise

Mar 23, 2015 | Pia Wiesen | Back Issues | Cooking with... | Departments | Food | In Every Issue | Recipes | Spring 2015

Homemade mayonnaise – use with sambel oelek and Pia’s fish soup recipe.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise. Photo by Pete Paterson.

Toasted-Nutmeg Crème Anglaise

Nov 17, 2014 | Cecily Ross | Back Issues | Food | Recipes | Winter 2014

There are many different versions using different spices and fruit. But the one thing they all have in common is lots and lots of rum.

At Soulyve, the cake is served with a chocolate-Scotch bonnet sauce and toasted-nutmeg crème Anglaise. Photo by Pete Paterson.

Scotch Bonnet Chocolate Sauce

Nov 17, 2014 | Cecily Ross | Back Issues | Food | Recipes | Winter 2014

We asked Phil to share with us his recipe for Jamaican rum cake and sauces, an extravagant confection that brings a whiff of the Caribbean to that dependable holiday favourite, fruit cake.

Cucumber Raita

Aug 15, 2013 | In The Hills | Food | FOOD Autumn - Winter 2013 | Recipes

Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and used as a sauce or dip – complements curries and other spicy dishes.

How to Make Salsa Just Like Chili’s!

Feb 21, 2013 | Cathy Bray | Recipes

I tweaked and pinched and squeezed my way to developing this little old recipe.

Oxeye Daisy Pesto

Aug 17, 2012 | In The Hills | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes

“Years ago, we had more intuition. We’ve lost that, but I believe that if you listen, plants will teach you.”

Olive Oil Sabayon Sauce

Aug 17, 2012 | In The Hills | Back Issues | Food | FOOD Autumn - Winter 2012 | Recipes

Adapted from Rainier Club’s executive chef Bill Morris’ recipe especially for the Olivar Corp. This is great as a dressing for green salad and warm beet salad, or as a sauce for seafood or beef.

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