Recent Posts

Mussels with Sausage, Fennel and Pernod

Mussels with Sausage, Fennel and Pernod

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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Mini Meatloaf Recipe

Mini Meatloaf Recipe

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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Kary, Steven, and Chris hang out on set.

Meatless Monday with Steven & Chris

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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Peameal Bacon Sandwich

Peameal Bacon Sandwich

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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Cooking Tips

When to use which lentil?

Which Type of Lentil Should I Use?

Brown and green lentils hold their shape well after being cooked.  Red lentils, sometimes golden in colour, turn mushy when fully cooked, use them as a nutritious thickener for soups, sauces, and curries. Which Type of Lentil Should I Use? is published on 2012-11-26T18:55:35-05:00 and last modified: 2014-02-13T17:37:28-05:00 by Kary ...

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Seasoning Tomatoes

Seasoning tomatoes, enhances their natural flavour. Before adding diced tomatoes to a salad, season them with a little salt and pepper, or pinch of Italian seasoning. Seasoning Tomatoes is published on 2013-02-27T21:19:30-05:00 and last modified: 2014-02-13T17:30:27-05:00 by Kary Osmond

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Choose Avocados at Different Stages of Ripeness

When choosing avocados for the week, pick them at different stages of ripeness – 1 ripe, 1 almost ripe, and 1 unripe. The ones that aren’t ripe when you buy them will ripen through the week. If you only have the choice of ripe avocados, store them in the fridge ...

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How Much Juice is in a Lime?

1 fully squeezed juicy lime will give you approximately 2 tablespoons of lime juice. How Much Juice is in a Lime? is published on 2012-05-01T21:53:59-04:00 and last modified: 2014-02-13T17:50:29-05:00 by Kary Osmond

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Ask Kary

Green tea that isn't bitter

How To Make Green Tea That Isn’t Bitter

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 cafĂ©, the tea always tasted bitter – Yuck! Totally ...

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The Ingredients You Should Always Have in Your Kitchen

The Ingredients You Should Always Have in Your Kitchen

Ask Kary: What Ingredients Should I Have in My Kitchen? To make your cooking experience fun and stress-free, stock up on kitchen staples! Having these basics on hand make it easy to whip up last-minute weekday meals.  With the items on this list, you can make potato pancakes, a simple ...

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Should you rinse pasta?

Should You Rinse Pasta?

The Answer: it depends.   Freshly cooked pasta that’s going to be used right away in a sauce SHOULD NOT be rinsed (e.g. spaghetti in a meat sauce).  Rinsing the pasta removes the starchy coating that helps the sauce stick to pasta. The purpose of rinsing pasta is to stop it ...

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Can You Reuse Cooking Oil?

Since posting the breaded cauliflower recipe, I had a friend ask “Can you reuse cooking oil?” The answer is YES, but it needs to be filtered first to remove the brown bits of food – if you reuse the oil without removing the browned bits, they’ll burn the next time ...

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