This week I was on Breakfast Television Toronto cooking up delicious mussels in a Pernod cream sauce. Mussels are easy to cook, inexpensive, and perfect for a Friday night. Did you know that in Belgium, the Netherlands, and France, mussels are consumed with french fries and beer! Sounds like the perfect Friday night to me. ...
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Steven and Chris wanted me to develop a meatloaf recipe for them. More specifically, they wanted a mini meatloaf recipe. So I scoured the net for inspiration. I knew what I wanted was basically a really juicy, well-seasoned, tender, and oversized meatball, brushed with a slightly sweet sauce and covered ...
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Last week I was on Steven & Chris, my home away from home. Cooking with those two is like cooking with your favourite brothers. They’re slightly evil, just like any siblings are to each other. And they know exactly how to press my buttons too! Despite the fun rivalry, we always have a ...
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Growing up, it was a family tradition to go to the Unionville Festival early in the morning to catch the parade (I was a figure skater, so I usually walked in it) and order a Peameal Bacon Sandwich from The Arms, aka, The Unionville Arms Pub & Grill. The peameal ...
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My 89 year old Nana has a problem: she says she can never seem to eat all the bananas she buys before they turn soft. This means she has way too many bananas going into her freezer on a weekly basis to keep up with for baking. The obvious answer to ...
Read More »With the Super Bowl fast approaching, I thought a burger tip would go over well. If you’re experimenting with your burgers this weekend, check to make sure they taste great before you grill or pan-fry the whole batch. To do this, take a tablespoon of your raw burger mixture, form ...
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Just because a head of cauliflower has a few brown spots on it, doesn’t mean it has to be thrown out. Just cut off the imperfections. Using a vegetable peeler to do this works best.
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Planning parties can be stressful. There are tons of details to look after to make sure your guests have an awesome time. Making sure you have enough food to serve your guests doesn’t need to be confusing. How many appetizers per person? Here’s my general rule of thumb: 4 to 6 ...
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Why do only some coleslaw recipes (creamy or not) instruct you to toss shredded cabbage with salt and then let it sit for an hour before you dress it? When you make a quick coleslaw recipe (no salting), you’ll notice after a while that the coleslaw looks and tastes watery. ...
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I love a cup of green tea when I’m out for Chinese food or Sushi.The perfect cup of green tea is always soothing, like a big, warm hug. However, when I’ve brewed green tea at home or ordered it at a café, the tea always tasted bitter – Yuck! Totally ...
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When it comes to grilling, what is the difference between Direct Heat and Indirect Heat? Barbeque recipes will often instruct you to cook using direct heat or indirect heat, and sometimes both. So, what does this mean? Knowing the difference between direct heat and indirect heat can be the ...
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Herbs and spices are a pantry necessity, they add fragrance and flavour to so many dishes! I am regularly asked what my must have herbs and spices are. Here they are: Bay leaves: use in stews, chillis and curries. Black pepper: salt’s partner. Cayenne powder: hot, hot, hot. Chilli powder: a blend ...
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Kary Osmond Easy Recipes and Helpful Cooking Tips 