by Bryan Daniel | Feb 25, 2025 | Recipes
There is some controversy as to how this divine dessert (tarte solognote) came about. Was it an accident (as so many kitchen wonders are) or was it just an improved upon recipe of the region? In any case it was made popular at by 2 sisters that ran the Hotel Tatin 100...
by Bryan Daniel | Feb 25, 2025 | Recipes
This dish features succulent chicken breasts lightly seasoned, which are seared to achieve a golden crust and then cooked in a rich cream sauce that combines the flavors of parmesan cheese, sun-dried tomatoes, onions, and a generous amount of spinach, resulting in a...
by Bryan Daniel | Feb 21, 2025 | Recipes
We have done these with black beans, white beans, and garbanzo beans. Try them with your favourite and add whatever other veggie you like to make them your own. This calls for “Steak Seasoning”, but use any combination you like. They freeze great uncooked too. Throw a...
by Bryan Daniel | Feb 20, 2025 | Recipes
Paris Mash is a recipe created by Joel Rubuchón. Originally it is said the ratio was 1:1, Now it is standard to do a 2:1 potato to butter ratio. Robuchon potatoes are cooked in lightly salted water with skins on and then drained. the potatoes are then peeled and...
by Bryan Daniel | Feb 15, 2025 | Recipes
2-1/2 cups/479g sugar, divided 1-1/3 cups/330ml applesauce 2 packages (3 ounces/85g each) red or green gelatin 2 envelopes (3 ounces/85g each) unflavored gelatin 1 teaspoon/5ml lemon juice . In a large saucepan, combine 2 cups/383.3g sugar, applesauce, red or green...
