Irish Seafood Chowder
After the ubiquitous fish and chips, the other sea creatures harvested along the Irish coast, like cockles and mussels, often get combined with some Irish cream and potatoes to make chowder. Most commonly served as...
Author: Kevin Lamoureux
Roast Potatoes with Mirepoix
This dish makes a great side for roast beef or grilled lamb. Mirepoix is a popular flavour enhancer used in French cuisine. Normally, onion, carrot and celery are used but variations using other aromatic...
Sweet & Savory Crêpes
One of the things I remember most about by first visit to Quebec City was ordering crêpes from a street vendor. Once you chose your fillings and placed your order you watched and waited...
Pineapple Upside-Down Cake
If you have about 1½ cups of ripe fresh pineapple to spare, and are in the mood for baking, then you and your family are sure to enjoy this twist on traditional upside-down cake....
Conchiglie al Forno (Shell-sanga)
When looking for a hearty dish to serve at a party (or when you have an army of teens to feed) I turn to this no-fail pasta recipe. I have nick named it Shell-sagna since...
Best Way to Cut a Mango
I used to struggle to cut up mangoes until I came across this “kitchen hack”. Simply slice your mango along the sides of the pit which gives you two cheeks. Then use a drinking...
Bread & Potato Stuffing
This past fall, I visited the early 18th century windmill at Pointe du Moulin just west of Montreal and it made me appreciate how our ancestors worked so hard to harvest crops, mill their...
Dulce de Leche
Popular for generations across the Spanish speaking cultures is the quintessential South American treat called Dulce de Leche. Translated roughly as “milk candy” it is much like a caramel sauce. One of my favorite...
Butter Chicken
If you’re not familiar with it, you may think Butter Chicken is an odd name for an Indian dish and may not be a good choice for someone watching their diet. With only 2...
