Many food discoveries have come from necessity and that is certainly true with fondue.  Isolated Swiss alpine villagers and traveling herders relied on cheese, bread and wine during the long winter months.  Hard cheese was melted over an open fire mixed with wine and then…

  Boneless short ribs might not really be ribs at all but, we find they are much leaner than the bone in variety. If you do make the bone in beef short ribs, it’s a good idea to make then the day before. Let them…

  This is one of the best cuts of beef and worthy of a special occasion. Thanks to Son and Chef “thejobert” for the recipe and grilling! 0 Carbs.

Clarified butter, also known as “liquid gold” or “ghee”, originated in ancient India and has been a staple for millennia. Ghee has a longer shelf life, once the water is removed from the butter, so once you make some, it will last weeks. What is…

Gramma Gail has made this recipe for as long as I can remember. Passed on from my childhood, to my children, and now grandchildren. Simple, easy; and sadly not gluten free.

The Lea and Perrins Brand of Worcestershire Sauce has been around since the early 1800’s enhancing many foods and drinks; except it is not Gluten Free. “The Wizard’s” Organic Gluten Free Vegan Worcestershire Sauce, manufactured by Edward’s and Sons Trading Company is the is sold…

  This classic Russian dish, created in 1891, by a French Chef working in Russia quickly became popular throughout Eastern Europe to China. The trend was a bit slower in North America, but it caught on in 1927, with the opening of the famous Russian…

Bolognese is a meat sauce from the Bologna Region in Italy, with the addition of milk or cream.  Hence, it does not have the more distinct and acidic flavours or a regular Spaghetti Sauce.  It is milder and sweeter. As with every recipe over time;…

  This sauce is really nice with the cabbage and meatballs.  We make meatballs along with the cabbage rolls because the girls love the flavour of everything cooked together, but aren’t sure of the cabbage yet.

Cabbage Rolls have their roots in the ancient Middle East, 2000 years ago.  As people migrated, the concept of stuffed cabbage spread to Europe and then beyond.  This is our favourite recipe, a combination of meat and rice with onion, cooked with a tomato sauce.…