We drizzled Parmesan Cream over Tenderloin resting on grilled baguettes for New Year’s, dipped French Fries in it and had there been any left the next day, we would have tossed it with pasta. Not a drop was to be wasted!

Add a bright card to the table with any Carb counts that you have for dips, crackers and condiments. and we always check for allergies with our guests before they arrive.

Fudge or “to mess up” got its start in the United States in the 1880’s when a college student intended to make caramel and messed up – and created Fudge. Originally fudge could and can be very fussy to make, but not with this recipe.

It is always nice to entertain during the Christmas Season, and we love serving little tastes of a nice hot soup. The soy sauce adds a bit of Unami and the fresh ginger adds the depth. Extra coconut milk freezes really well.

Even though Risotto takes a bit of time to prepare, it is very simple to make. This classic Italian dish is buttery and creamy rich. We added high quality scallops and some sautéed oregano for an elegant entree.

Simmering smaller, tender cuts of meat in milk and herbs is a less acidic way to slow roast without drying out the meat, while adding tons of flavour to a built-in gravy. Albeit a little different looking with small milk curds, the flavour can’t be…

This magnificent appetizer takes mere minutes to make and is elegant and definitely company worthy. Harissa Paste, fresh lemons and drained marinated artichokes turn creamy Burrata into an event.

Most often, well pretty much always we use fresh Jalapeños. This dip is better with pickled sliced Jalapeños. Heat the dip and use taco chips to gather some of the spices, gooey dip or use as a condiment on Tostados or Tacos. Easy enough to…

Angel Food Cakes originated in the United States during the mid 1800’s, where it is a matter of debate – Missouri or Pennsylvania. Who doesn’t love Angel Food Cake with strawberries and whipped cream or ice cream? Growing up, it was one of the first…

Peppercorns are picked green, and when they are dried in the sun, they become black peppercorns. Green are quickly dehydrated to retain the green color and packed in salt water brine to preserve them. The Moulin Family in France (Moulin Poivre Vert) hand selects green…