Sometimes less is more and in cooking terms it’s spot on. Simple ingredients can make any dish shine. Bagna càuda is an Italian sauce made with butter, olive oil, garlic and anchovies. The Italians eat it with fennel, peppers, carrots, cauliflower. Fresh bread dipped in this sauce is simply scrumptious! Or, give your taste buds a real treat by grilling radicchio wedges and slather with bagna càuda. I’ve grilled radicchio before as well as romaine but never served it with bagna càuda. The oil and butter help to round out the garlic while softening the salty flavour of anchovies. It’s a sauce that is super easy to make, has minimal ingredients and loaded with flavour. Continue Reading →
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We’re all familiar with buffalo chicken wings but cauliflower wings? It was through a snapchat from my niece, Sara, that I discovered the vegetarian version. She sent me the photo and I was intrigued; it’s a guilt-free snack. The meat version happened quite by accident, as most ingenious recipes do. The original Buffalo chicken wing was born in 1964 out of necessity. Continue Reading →
For whatever the reason, the air last night was perfumed with backyard barbeques. I love that smell. A simple sign our neighbors were venturing outside and grilling. We were connecting once again with our neighbors with a casual wave of a hand or nod. Pork tenderloin, also known as pork fillet, is one of our favorite dishes to cook on the barbeque. It’s a lean, tender, and juicy cut of meat. Continue Reading →
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