I don’t know about you, but when I am stressed I try to go to my Happy Place, and my Happy Place is the kitchen! I was raised in my grandmother’s and mother’s kitchen where they both cooked simple but wonderful and tasty food. So when I need to refocus I cook comfort food! This week, our kitchen smelled very good with aromas of stew simmering, cookies and muffins baking.
It’s BBQ season and what better for meat lovers than a good steak cooked on the BBQ! Now! Cook some extra because this salad recipe using leftover steak is fantastic!
Priecigas Lieldienas! Joyeuse Pâques! Happy Easter
Demonstrations at Peches & Poivre, Saturday, April 20, 2019
Being the first born in Canada of Latvian parents, I grew up learning some of the traditions of Latvian culture. One of them is the special way in which eggs are dyed for Easter.
We were looking at making a menu for our coming time off, and with all the cheese in the fridge, we said “LET’S MAKE a TARTIFLETTE!” It is made with potatoes, reblochon type cheese, white wine, cream, lardons and onions. What’s not to like!
We made this LCBO Food and Drink Holliday 2006 recipe numerous times, and, over time modified it slightly making it more to the flavours we love. It is a lighter version of the French Canadian classic and very easy to make!