Foie Gras – Pure and Simple
January 7, 2013
The making of foie gras is a simple, though messy process. The fattened liver is soft and breaks apart easily,
The making of foie gras is a simple, though messy process. The fattened liver is soft and breaks apart easily,
This holiday season we made a pilgrimage to France, for a taste of Burgundy. It was a journey home for the Chef
If you’re looking for the perfect gift for the food fanatic in your life, look no further. ‘Cocotte’ is the French
When faced with the task of cutting liters of cherry or grape tomatoes in half, it pays to have a time saving
Poulet Sauté Chasseur, or Hunter’s Chicken, crisp sauteed chicken served with a hearty sauce made with tomatoes, mushrooms a splash of white wine and brandy, flavoured with tarragon. A French classic, with a modern twist.
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Dragged the chef in my life on a food recognizance mission in Ottawa’s Hindonburg neighbourhood. Target: Art is In Bakery’s wearhouse kitchen/retail outlet, or as I like to call it Club Bread, where old world bread meets new world hip, the only thing missing is the doorman.
Ashford Castle, located on Ireland’s west coast has a history that stretches back as far as 1228, once owned by the Guinness family, it’s now one of Ireland’s leading Five Star Hotels and gourmet destinations. At the helm of the Castle’s kitchens is Head Chef Stefan Matz: widely considered one of Ireland’s top chefs, Chef Matz shares with us his thoughts on Irish Cuisine in the 21st century, and his passion for the produce of the Emerald Isle.
Hi, I’m Cori.
Nice to meet you!
Food professional and former innkeeper, this is where I play with food. I believe food (and LIFE) doesn’t have to be complicated, to be good.
Pro shortcuts, and easy, delicious recipes that help to save you time and money. Plus a few juicy life bits to make your world go ’round.
Live your DELICIOUS life.