Over the years we have developed a series of Snowball cocktails, the most recent of which is the Gin Thuya Snowball.
I shared a photo of one and was asked how to make a Snowball, so I decided to post the full recipe here.
Gin Thuya Snowball
The Gin Thuya Snowball is perhaps the easiest of all our Snowball cocktails. The most complex part of [...]
As you probably heard from my whining, our entire crew fell sick at one point or another during our trip to Florida. Not a single person was exempt and there was not a single day when someone didn’t stay in bed (or on the couch) because they were too sick to come out and play.
I was the last to be struck down, with my sniffles and fever [...]
Anticuchos are a Peruvian street food, grilled hot and fast, served with boiled potatoes, salad and corn, and made from beef heart.
Now before you get all squeamish, beef heart is a dark and richly flavourful cut of beef and it tastes like beef not offal. It is all lean muscle, which is good because all the heart does all day is work, so o [...]
Made my first mug cake tonight.
Since Gerry is gluten and wheat-free these days, and we don’t eat a lot of homebaked goods these days. I’ve been checking these single-serving, craving-fixing mug cakes for a while now. But never really craved cake enough to bother.
Last night was a little different. I had some meyer lemons left o [...]
A handful of media were invited to the St. Lawrence Market Kitchen to experience Fresh Canteen‘s new ready-to-cook meal-in-a-box service in Toronto. After trying their duck with grape sauce recipe (see post here about the recipe, service & experience), we were sent home with a mock-butter chicken box and a challenge to mash it up t [...]
Chef Matt Basile’s recipe combines rich, meaty beef cheeks and the exotic flavours of bulgogi to create an impressive and easy to make, appetizer – Chef Matt Basile’s Beef Cheek Bulgogi Ravioli!
I love it when the recipes we get for Chefs #LoveCDNbeef use an atypical cut of beef. Beef cheeks have appeared in a couple of re [...]
I don’t usually do these quickie recipe posts, but this is such a great lunch it seemed a shame not to share it. Traditionally this would be served on a bed of lettuce, but I prefer it as a salad or rolled in lettuce leaves as a lettuce wrap.
Chicken Waldorf Salad recipe
2 apples – diced (about 1 cup)
4 celery stalks – di [...]
There is no happier place for me on a long holiday weekend than standing in the smoke from a fire I built and cooking something.
This weekend we were actually working-working, so I wasn’t able to take advantage of my friend’s Big Green Egg the way I usually do. (Past adventures included cooking the entire breakfast on the egg, ch [...]
This simple and inexpensive tongue recipe from Chef Jesse Vergen is so good Gerry has already been asking when we’re going to pick up another tongue to make it again. That’s a real endorsement in this house.
In all honesty, I haven’t eaten beef tongue in a long long time. I had it poorly prepared once (let’s just le [...]
When Chef John Placko agreed to send in a recipe for Chefs #LoveCDNbeef I was eager to see what fun new food science techniques he would have for me to try. He didn’t disappoint with this recipe that is wonderful to eat and fun to make without being labour-intensive.
I got to do some sous vide (long-slow boil-in-a-bag), gelification [...]
Yes, it’s getting sweet and sappy here on unsweetened.ca because for the first time in my life I made maple syrup!
All my years in the woods, all my stories of pruning, chopping, tending tress and I’d never tapped one. I’ve never made maple syrup before. I’ve never visited a Cabane au Sucre. I’ve never had maple taffy fresh from the snow.
I wasn’t quite sure what was coming when Carl said he’d be sharing the recipe for Station Burger and Pommes Kennedy. We had talked about doing a recipe that would push me, and maybe you, to try something new in the kitchen and on the plate. But I didn’t expect that making a burger with potatoes would do that. I could not [...]
As I mentioned when I introduced you to Chef Ilona Daniel, I’ve been eagerly awaiting her dish since August. When it arrived I couldn’t wait to start cooking.
The finished dish was fantastic. A great introduction to the flavours of Korean cuisine and wonderful for those of us who know and love them.
While we are very comfortable w [...]
January’s recipe in Chefs #LoveCDNBeef is Chef Rossy Earle’s Ropa Vieja. Her Panamanian-style Braised Shredded Beef is rich, flavourful, meaty & versatile and is a traditional dish from Rossy’s childhood home of Panama.
Rossy is in the process of developing a website dedicated to the rich culinary heritage of Panama, he [...]
My Gastropost mission this week was completed when I ordered this Caesar Salad at Paradisus Resorts, the lid was lifted and I saw this plating!
Definitely going to use this next time I serve it. But I’ll use my avocado caesar salad dressing rather then the egg-based one. It’s richer and I enjoy it more than almost all Caesar dre [...]
December’s Chefs #LoveCDNBeef recipe from Chef Jonny Korecki is perfect for a New Year’s Eve feast.
When I prepared it, I actually fussed way more than was necessary. Turns out it is easy to make, flavourful, and quick to prepare. On top of that it presents beautifully. I’m looking forward to making this again soon.
A couple of quick note [...]