12 asparagus, briefly blanched (10 seconds) in salted boiling water, refresh and drained 12 Prosciutto slices 3-4 tbsp. fresh goat cheese As needed:  fresh crushed black pepper  1.     On a cutting board, place the Prosciutto slices facing you horizontally. 2.     Spread a dollop of fresh goat cheese on each Prosciutto slice and season with freshly ground black pepper. 3. Centre an asparagus on the bottom right corner of the Prosciutto slice on a slight angle so the tip is facing 8 o’clock and the butt is at 2 o’clock. 3.   ..read more

Serve 4 110 gr  butter, unsalted 160 gr  bittersweet chocolate chopped -------------------------------------------------------------------------- 2  eggs 2 yolks 50 gr sugar, granulated ¼ tsp grey coarse sea salt or coarse vanilla salt or kosher salt 2 tsp flour, all-purpose 8  cherries, pitted ---------------------------------------------------------------------------- 4   ramequins, buttered and floured ½ c. smoked cinnamon Chantilly 4   dry cinnamon bark 1          blow torch METHOD:  1 ..read more

2pc salmon fillet, belly end butterflied                               1 tbsp butter 2 tbsp olive oil 80 gr leek, julienne 1 large shallot, julienne 2-3 sundried tomatoes, julienne 2 pinches  fine sea salt 1 pinch ground black pepper 1 good pinch  chili flakes 4 tbsp asiago cheese, grated 1 roll commercial puff pastry 1 egg wash (1 yolk + 1 tbsp milk) Preparing the Wellington: 1.     Preheat the oven to 400°F ..read more

This cocktail is from far one of my old favorite and so easy to make. If you are looking for something Simple, Sweet, Slightly dry, Fruity, Boozy, Refreshing & Simple; this is your drink! Take it one step further and add some diced Honeycrisp apple cube or apple pear for a refreshing crunch! Serve 10 to 12 1 bottle Bold, fruity, dry Spanish red wine such asTempranillo, Garnacha, or other Rioja wine ½ cup  Brandy ¼ cup  Triple sec 2 cup  Orange juice 1 cup  Simple syrup, or more to taste (or 1 cup of pomegrate juice with 1/2 cup of simple syrup) (* Simple syrup: equal p ..read more

Serve 2-3 Making the butternut squash soup 250gr  butternut squash 1 carrot, peeled 4 tbsp.  extra-virgin olive oil 2 tbsp. unsalted butter 1 yellow onion, thinly sliced 2 cloves garlic, thinly sliced TT  Kosher salt and freshly ground black pepper 1 Pinch ground cinnamon 1 Pinch nutmeg 60ml  vermouth 250ml chicken or vegetable stock, plus more as needed 1  bouquet garnie ( leek, bay leaf, thyme, sage and or rosemary)          25gr. coconut milk or whipping cream (optional) 1 ..read more

Whole Wheat Pie Dough 1 ½ cup flour, all-purpose 2/3 cup whole wheat flour ½ cup unsalted butter, very cold, cubed ½ cup vegetable shortening or lard (very cold, cubed 1 tsp salt 3 tsp sugar 3 tbsp. water, ice cold 1 egg yolk In a food processor, pulse the flour, butter, salt and sugar and work the mixture to fine a sandy texture. Add the yolk and the water and work the dough to a soft ball. (Do not overwork). Flatten into a disk and chill for at least 30 minutes before shaping. Line the tart rings as per instruction and chill. Cranberry Raisin Filling 2 cups cranberries, fresh 1 ½ cup ..read more

A simple and economical recipe will give your coppers a new shinny life Here is a very simple way to polish your coppers in minutes! I learned this technique while attending chef’s school in France back 40 years ago and I still found it the best and most economical & ecological way to bring some life back to your old copper! All you need are a few simple ingredients and 10 minutes to spare. 1/2 cup coarse salt 1/2 cup flour 1/4 cup white vinegar 1/4 cup egg white 1. Mix all ingredients together to a paste. Optional: Add a little extra coarse salt as needed to obtain more grit to the m ..read more

For the cake - Yield one 9 by 5 inch loaf pan 250 gr Vanilla Yogurt 200 gr sugar 3 eggs 1 tbsp lemon zest or orange zest 2 tsp vanilla extract ½ cup vegetable oil 1 ½ cups all-purpose flour + 2 tbsp 2 tsp baking powder 1 pinch fine sea salt 1 ½  cup fresh raspberries For the Syrup 3 tablespoons lemon juice 3 tablespoons white sugar  Method: 1. Preheat oven to 350°F with the rack set in the center. 2. Spray a 9 by 5-inch loaf pan with non-stick cooking spray and line with parchment, leaving a two inch ..read more

Looking to use up your zucchini from the garden? This is the recipe for you! Summer has been a warm one, and with that, lots of things may be getting bigger in your garden at a quicker rate. If a zucchini gets too large, the skin and even outer fresh can become very bitter. Without enough water a large zucchini left on the vine can develop a dry, woody interior that is too fibrous to eat. The natural sugars and moisture of a zucchini is the magical component to this simple family favourite: Making the CHOCOLATE zucchini LOAF 1 1/3 cup sugar 3 tsp vanilla extract ½ tsp cinnamon 3 cups zucchini ..read more

Our summer kids camp program is just about to start and we would like to share with you one of the fun new recipe that kids will be making this summer. Try it for yourself and get the kids involved for this family fun cooking activity! Happy summer! Making the zucchini Tempura rolls 4 slices        zucchini 2 tbsp          Sundried tomato pesto 1 tsp            chopped basil or parsley 1 tbsp          grated cheese 4 ..read more