The owner of the Dairyman Cottage has provided some of his farm’s bacon and terrific tasting fennel seed spiked sausage. Top that off with some French toast, Nutella and Mimosas… irresistible way to start the day!
Author Archives: Administrator
cranberry bliss cookies
Eric and I will be departing shortly for a grand adventure with Sherri and Phread. You see, Sherri and I reached a milestone this year – we celebrated our 40th birthdays. It was decreed sometime over the summer that we … Continue reading
signature cocktail – bee’s knees
Eric and I are currently in Ottawa for some family celebrations. When planning our trip, we decided to tack on a day at either end to reconnect with some friends in the area. The reminiscing and storytelling was in full … Continue reading
guest post – love and delicatessen… what more could a girl ask for?
Getting married is one of the most important things that I have done in my life. It brought together two families that have since become the village to help raise my children (and keep me sane). For me, it was … Continue reading
masterchef Canada media coverage
For those of you that haven’t seen the media coverage, CTV News was present and reported throughout the MasterChef Canada audition process in Winnipeg:
in his words
masterchef Canada audition
Interested in knowing what Claude has prepared for his MasterChef Canada audition today?
guest post – trusted guinea pig
Claude is a marvel, a delight and a law unto himself. Even apart from being one of my favourite people – he is the consummate host. Everything is impeccable, and yet it is still comfortable such that I don’t panic when the dinner party is at my house. I suspect this is partly why it’s been so fun to throw a few curve balls at Claude through the MasterChef preparatory social events. I’m allowed to admit to finding this fun because it still didn’t throw Claude off stride. Green papaya? Perfect – modernized slaws are a Claude specialty. Kalamansi? No problem – dressing it is. (I still think it would have been interesting in the pana cotta, although I did adore the grapefruit and vanilla bean version. And, as a side note, the kalamansi G&Ts is a worthwhile endeavour.) Beef heart… a little pause, perhaps, but promptly off to trimming and prepping for rouladen, dill pickle and all.
I’ve been asked what I consider Claude’s specialties to be. Instantly, I thought of champagne grape jelly, oven-hot pretzels, and themes of piquant salads and interesting cocktails… and then I stopped and realized I couldn’t think of any other dish I’ve had twice at Claude’s. I admire his zest for trying new recipes and his skill at making them so deliciously (really with only one exception, and fresh sardines in Winnipeg are a bit of a challenge), and I am honoured to be a trusted guinea pig.