Thursday, January 3, 2019
Pork Sausage Orecchiette
Now, I usually resolve to not do things…not eat sugar…not skip the gym…not watch too much reality tv. But this year, I’m resolving to do more…be more kind…do more walking…see friends and family more. And…I’m resolving to eat more Ontario pork and I don’t mean just eating more bacon. This year, I’m going to get out of my comfort zone, really branch out and try new cuts of pork, like the cheek and pork belly. I’m also going to try to cook my favourite cuts like tenderloin, sausage and pork chops in many more different ways.
Tuesday, December 4, 2018
James Synowicki - Zimmy's Nook
When holiday entertaining, something magical occurs… my kitchen and oven, magically shrink! If your holiday gatherings are anything like mine, there are loads of people congregating in the kitchen and way too much food, all fighting for space in the oven. So years ago, I learned my lesson and expanded my cooking space by firing up the grill (or occasionally 2 grills!)
Tuesday, November 27, 2018
Christopher St. Onge - LCBO Food & Drink, Holiday 2018
This delicious savoury pie is adapted from Martin Picard’s excellent Tourtière du Shack. Because I’m not much of a fan of cool or even room-temperature ground meat, my recipe leaves it out altogether. That makes it a superb make-ahead dish, as it’s just as good fully cooled as it is hot from the oven. If you want it warm, bake just before your departure. There is ample dough to make a decorative top of overlapping cut-outs—if you opt not to do this, roll out your top to the same thickness as the bottom. And be sure to bring ketchup to serve alongside! The spice profile here is similar to ketchup’s so it’s a real winner with a squeeze on the side.
Thursday, November 1, 2018
If you’re looking for a delightfully flavourful appetizer that’s sure to please, try these Mini Pork & Apple Turnovers at your next holiday gathering… you won’t be disappointed!
Monday, October 1, 2018
There’s something so comforting about a warm and crisp piece of pork, slathered in spicy mustard and covered in sauerkraut. Whether it’s on a plate or on a bun, it’s one of my all-time favourite German treats!
Tuesday, September 4, 2018
Pork souvlaki has always been one of my favourite dishes. My family is Greek and I grew up spending my summers on the island of Kefalonia, where we’d eat souvlakia pretty much every week. While in North America we may order pizza on a Friday night, in Greece it’s souvlakia.