Category Archives: Chefs

Impromptu Entertaining with Expert Laura Calder

  We’re all too familiar with the panic that arises as the doorbell rings and you realize you’ve got unexpected company and little to nothing prepared for them. First, take a deep breath. Second, read through some of Laura’s best … Read more…
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Breakfast In the Simple Bites Kitchen with Aimee Wimbush-Bourque

  We’ve become a society that thrives in a go-go-go environment, so when we hear about makers and creators who take the time to slooow down and prioritize time spent around the table with loved ones, we have the same questions … Read more…
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French Macarons from Duchess Bake Shop

  French Meringue Macarons Recipe courtesy of Duchess Bake Shop cookbook. Find step-by-step photos below recipe directions.  INGREDIENTS 135 g (1/4 cup + 3 Tbsp) almond flour (finely ground almonds) 195 g (1 1/2 cups + 2 Tbsp) icing sugar 100 g (about … Read more…
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Earl Grey Tiramisu from The First Mess Cookbook

  Earl Grey Tiramisu serves  8 to 10     Cookies 1½ cups (375 mL) almond flour 2 teaspoons (10 mL) loose-leaf Pluck Earl Grey Cream Tea, ground into a powder 1 teaspoon (5 mL) lemon zest ¼ cup (50 mL) … Read more…
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Crispy Avocado Tacos from The First Mess Cookbook

  ORDER JANUARY’S CHEF’S BOX HERE  
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Foxy Punch from Chef Dyan Solomon

  Foxy Punch 1 ½ oz Calvados ½ oz Amber rum 1 dash Pastis ¾ oz pineapple syrup, recipe follows ½ oz fresh lemon juice 2 oz Champagne or bubbly wine 1 dash of bitters Add ice to a shaker. … Read more…
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Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa

  Grilled Harissa Chicken Drumsticks with Mango Red Onion Salsa Makes 4 Servings 8 chicken drumsticks 3 Tbs El Tounsi Foods Harissa paste 2 tbs grape seed oil 1tsp kosher salt plus 1/2 tsp kosher salt (used separately) 1 large … Read more…
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Whole Wheat Flat Breads with Pomodoro Sauce, Caramelized Squash and Goat Cheese

  Whole Wheat Flat Breads with Pomodoro Sauce, Caramelized Squash and Goat Cheese makes 2 flatbreads, 4-6 servings 2 cups 1″ cubed butternut squash 3Tbs olive oil plus 1/4 cup olive oil (used separately) 1tsp kosher salt 1/2 tsp black … Read more…
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Warm Barley, Bacon, Apple and Pecans with Apricot Vinaigrette

  Warm Barley, Bacon, Apple and Pecans with Apricot Vinaigrette makes 4 servings 1 Tbs unsalted butter 1 large Granny Smith Apple, peeled and cut into 1″ cubes 2 cups cooked barley 6 slices thick cut bacon, cooked then broken … Read more…
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Jeremy Charles’ Steel Cut Oat Porridge with Merchant Granola and Maple Syrup

  Jeremy Charles, chef of the treasured St John’s, Newfoundland restaurant The Merchant Tavern and advocate for all things local, shares with us some of his favourite East Coast artisan Food Makers in this month’s CHEF’S BOX, as well as … Read more…
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