Peach Pie Recipe
Aug30

Peach Pie Recipe

The ancient Egyptians are believed to have eaten pies filled with figs or dates 3,000 years ago. The oldest known pie recipe, however, was for a rye-crusted goat’s cheese and honey pie in ancient Rome about 2,000 years ago. Pies first appeared in Britain in the 12th century, usually spelt ‘pye’ and containing meat. Fruit pies did not appear until the 16th century. The crust of the pie was then most commonly known as a ‘coffyn of...

Read More
Chicken Broth Recipe
Aug27

Chicken Broth Recipe

You’ve heard it before and you are about to hear it again. Homemade chicken stock is FAR better than canned or boxed. It is fresher and more flavourful, and making it yourself gives you unlimited options as to the flavours and consistency your stock possesses. Every home cook should have stock at hand at all times, and ideally, that stock is homemade. Not only does it taste better and provide you with more options, but there are...

Read More
Home Made Mayonnaise
Aug25

Home Made Mayonnaise

Which came first, the mayo or the egg? Most assuredly it was the egg, since mayonnaise as we know it today did not appear until the 1800s. While some culinary historians observe that a mayonnaise-like mixture of olive oil and egg was consumed by ancient Egyptians and Romans, the mayonnaise that we know today—an emulsion of oil, egg and lemon juice and/or vinegar, plus seasonings—was developed by one of the great chefs of France. Join...

Read More
Meat and Potato Cutlets
Aug21

Meat and Potato Cutlets

The word cutlet is a bit of a culinary mystery – everyone has their own interpretation of what it means. Throughout most of Europe, a cutlet is a thinly-sliced cut of meat (usually pork or veal) that is beaten, covered in breadcrumbs, and fried (think schnitzel). This is the same in the US, but they are mostly made with chicken breasts. The Japanese like to use pork (tonkatsu). Australia uses either chicken or lamb. Great Britain is a...

Read More
Champagne salad recipe
Aug21

Champagne salad recipe

The lightness of fruit matches the light flavors in champagne. Choose from apples, blackberries, cherries, citrus fruits, cranberries, melon or raspberries and serve them fresh as finger-foods. Or, fill phyllo pastry shells with fruit, a dab of mascarpone cheese or sour cream and brown sugar. To balance champagne’s acidity with contrasting salty flavor, wrap pears with a thin slice of ham or prosciutto or top apples with Swiss...

Read More