Wild Leek Pesto Penne

Ramp up your Pasta or Salads. Foraging Season is coming on this spring and finding some new places to search is my goal. This culinary wild leek is making good dishes taste so much better. It’s what most culinary foodies and the top chefs are twittering about. I will check out some sources as I travel to the Ontario river watershed. I just talked to a friend grower who is going through the stages of a long wet winter. Start up is ongoing and have been hit with frost here is turning up a limited supply. I will check out some more known sources as I travel to the...

Roquefort Cheese Stuffed Sirloin

Al Waxman’s Roquefort Cheese Stuffed Sirloin.  Here is me and Al Waxman with my best co worker Ian Cox who never ever let me down. We became good foody friends and I was invited to their Toronto residence for some social time with Al and his wife Sara. This a side view of one of the mobile kitchen rigs that I would drive as my personal mobile commissary kitchen which was more of a serving kitchen and my office. Hooked up to a Ford 9000 this trailer was a great piece of equipment. Here is one his favourite recipes and a good story. I used to enjoy watching the Canadian...

Gypsy Head Cheese. Toba! Ser Głowy! Syr ...

Toba! Ser Głowy! Syr Holovy. If your heritage is Romanian, Polish or Ukraine. Head Cheese always gets a bad rap when it comes up in a conversation. The truth is, if properly prepared, is actually very tasty and good for you. I was weaned on the stuff. Grandmother Purcha would have a stock pot on the stove doing a slow simmer filled with parts of the pig, and diced onions celery and carrots. Cuts from the side ribs, jowls, neck bones and shoulder blades had perfect morsels of meat attached. The bone cartridges added the gelatinous flavours. The pig tail and pork hock meat...

Ham and onion Quiche

Ham and onion Quiche. Some of you may remember having a slice of my ham bone Quiche. It was very popular and made a great meal. Here is that simple recipe using a Pillsbury store bought pie pastry found in the grocery cooler. In a bowl crack; 4 large eggs, 1 cup 10% cream, 1/4 cup flour, 1 tbs baking powder, salt pepper, mix well. 1 cup of cubed cold dinner ham, 1 cup of chopped green onion, 1 heaping cup of aged grated swiss and cheddar cheese. Follow the direction on the pastry box, Heat oven to 400. Flour a deep dish cake pan or regular glass pie plate and roll over...

Little Fatty’s Soft Valentines Coo...

Little Fatty’s Soft Valentines Cookies. Valentine’s Day so I’m making Hearts and Kisses. This is recipe came from Boston Cook Book 1896 I’m following the original recipe using a wood fired stove/oven and vintage small wares to create the recipe just like they did back then. I mortar an pestle creamed 1 cup butter then 1/2 cup rasped raw sugar and then in a bowl added one fresh hens egg. I dissolved the 1 teaspoon cream of tartar and 1/2 teaspoon baking soda in 1/2 cup of organic unpasteurised milk. I started with one cup of stone ground whole grain flour and...

Deluxe Cointreau Mandarin Orange Pineapp...

Deluxe Cointreau Mandarin Orange Cake My aunt Marie was well into her 70’s when I asked for her guidance showing me how to assemble her favourite family recipes that she enjoyed making the most. She was a little hesitant at first, but took the time to explain the recipe procedures that she has held in her brain memory bank. After several visits past plus conversations over the phone, explanations of several trial and errors and was able to reconstruct her recipes to taste resemble the originals. She stood proud that I was able to make the cake just like she would....