Boudin Maison

Oct 21, 2010 / 5:00 am

Ingredients: Pork casing 4 cups pig""s blood 3 medium onions, minced 10 ounces pork fatback, cut into ¼ inch-thick cubes 1 1/4 cups 35% M.F. cream Leaves from two sprigs of thyme 1 teaspoon quatre-epices (four-spice mix) 1/4 cup chestnut flour 2 cups bread, crust removed, cut into ¼ inch-th

Fluffy Pineapple Cheesecake

Oct 19, 2010 / 5:00 am

Ingredients: Graham Crust: 1 1/4 cups graham crumbs 5 tbsp melted butter 1/4 cup sugar Cheesecake filling: 2 pkgs cream cheese 1/4 cup sugar 1 can crushed pineapple"drained" 2 pkgs dream whip 1 tsp vanilla 1 cup milk Preparation: Prepare graham crust and put in bottom and up sides of

Chicken in Wine

Oct 15, 2010 / 5:00 am

Ingredients: 3 lbs. chicken pieces 1/2 cup seasoned flour (add your own seasoning to flour, I just used Mrs. Dash) 6 Tbsp oil 2 cups sliced fresh mushrooms 1 Tbsp butter 1 - 10 oz. can mushroom soup 1/2 cup chicken broth 1/2 cup orange juice 1/2 cup dry white wine (or Vermouth) 1 Tbsp brown

Butter Chicken

Oct 13, 2010 / 5:00 am

Ingredients: 2 tbsp (30 ml) butter 2 tbsp (30 ml) tandoori or tikka curry paste 1 tbsp (15 ml) minced, fresh ginger root 2 tsp (10 ml) minced, fresh hot pepper 1 tsp (5 ml) ground cumin 1 tsp (5 ml) paprika 1 can (28 oz/796 ml) crushed (ground) tomatoes 1 cup (250 ml) 35% whipping cream 1-1

Easy Sweet & Sour Short Ribs

Oct 12, 2010 / 8:53 am

Ingredients: 2 lbs pork ribs 1/3 cup flour 1 tsp dry mustard 1/3 cup soy sauce 1 tsp vegetable oil 1 clove garlic (crushed) 1 inch ginger (chopped) 1/3 cup vinegar 1 1/2 cups water 1/2 cup brown sugar 1 tsp salt 1 small onion (diced) Preparation: 1. Chop ribs into small pieces. Mix flo

Turkey isn’t how you spell thanks

Oct 9, 2010 / 5:00 am

She says: It is not only the harvest season but also that time of year when we are reminded to give thanks for all that we have. Most of us will be enjoying a turkey feast this weekend as part of the celebrations. However, with all the news of late that seems to spell doom and gloom I wanted to tak

An apple a day...

Oct 2, 2010 / 5:00 am

She says: I had a funny conversation recently with a foodie friend and there were a number of well-known expressions and sentiments we used that were transmitted with the use of food terms. That reaffirmed yet again for me just how much food is a part of our everyday lives - in ways we don’t even c

Love and food

Sep 25, 2010 / 5:00 am

He Says: I have to share this story with you. Last week I did a dinner for this couple celebrating their second year anniversary. Now you are probably thinking celebrating two years with a chef at home… that’s a lot for only two years together. Well, this couple met at a grocery store and food is

Duck Quesadilla

Sep 22, 2010 / 2:55 pm

Ingredients: 1 whole duck 1 cup chopped onions 6 whole cloves of garlic 4 star anise (dry spice) 2 Tbsp butter 1 cup water salt and pepper to taste 1 cup shredded Monterey Jack cheese ½ cup fresh cilantro, chopped ½ cup green onions, chopped sour cream guacamole salsa Preparation: 1. Remove

Fall fairies

Sep 18, 2010 / 5:00 am

I love fall, but I have to admit this year it has come a bit early for my liking. It seems too fast that I am getting up in the dark again and thinking of wearing long pants and sweaters. It’s chilly on my scooter in the mornings now with the bare legs of summer! When the pears arrive at the market

BBQ recap

Sep 11, 2010 / 5:00 am

He says: Well, 13th overall was the result from competition last weekend - BBQ on the Bow in Calgary. We managed a 2nd place finish on ribs (2 points away from first) and a 4th place for pork butt (1 point away from second place). For people who have no idea what this barbecue competing stuff is l

Go Roxy!

Sep 4, 2010 / 5:00 am

She says: We are off to Calgary for the “BBQ on the Bow” competition. This is the largest BBQ contest in Canada, and I think the oldest too, at 18 years. Martin and his Taboo BBQ teammates will form a convoy through the Rockies, with the Roxy rig in tow to prepare the beef brisket, pork butt, chick

Dog star

Aug 28, 2010 / 5:00 am

The hottest days of summer are often referred to as “the dog days” this is because the dog star, Sirius, rises and sets with the sun at this time of year. It is the brightest star in the sky, you see, and in ancient times they thought its heat added to that of the sun and that was why it got so hot

Branded food

Aug 21, 2010 / 5:00 am

She says: When I was a kid there were lots of foods that you couldn’t get everywhere. I am not just talking about persimmons and star fruit, there were famous foods you couldn’t get, too. I only tasted Dr. Pepper and Babe Ruth chocolate bars when I attended basketball camp in Washington state, acro

Support your local...

Aug 14, 2010 / 5:00 am

In an age where we seem to want to have our cake and eat it too, I am going to talk about the side that offers some nostalgia and a sense of community. I won’t say boycott the big box stores or swear to eat organic from here on out, but I hope at least these ideas will help you consider some fun alt

How to attract friends

Aug 7, 2010 / 5:00 am

She says: You know how sometimes when you try and plan a dinner party, it can turn into a nightmare? “Ralph only eats meat and potatoes, and his wife, Wilhemina, is vegan,” says your partner as you make up the proposed guest list. You HAVE to invite them, because they invited you over and you owe

American Summer

Jul 24, 2010 / 5:00 am

This past weekend we made our annual pilgrimage to Wauconda, Washington for the Car Show and Sock Hop Dance. It is a good old-fashioned bit of fun, complete with kids of all ages and lots of smiles. Those of you who are regular readers will remember this is a highlight of our summer. Yet again this

Random thoughts

Jul 17, 2010 / 5:00 am

I read an interesting article in the latest National Geographic about the famous “five second rule” being defunct germs are everywhere and they say you shouldn’t share a cup or a straw or anything. Although interesting that was no fun as a topic. I think I’ll take my chances with my five seconds, at

A whole decade of food and drink

Jul 6, 2010 / 5:00 am

She says: Last weekend Martin and I celebrated our tenth wedding anniversary. In reflecting upon that time, we have remembered that lots got accomplished in that decade of living together. That, and we had lots of great meals! If you will allow me a little indulgence, I shall share some of our favo

Who would have thought?

Jun 26, 2010 / 5:00 am

You will have to forgive us the frivolity of this week’s column if you feel it is a bit over the top… you see, we are both a bit overwhelmed by the work of summer and the ensuing work of harvesting our results. As a result, we are just giving you some interesting (if possibly useless) things to thin