Posts Tagged ‘Chez Piggy’

Poppyseeds Are Large And In Charge!

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Poppyseeds  (or poppy seeds) may be less than a millimeter in length, about the size of the head of a straight pin, but they play a large role when it comes to cuisines from all over the world; from ancient Sumeria to the streets of chic Montreal, poppyseeds are livin’ large. Continue »



A Strawberry Shortcake Summer

 

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This post is a guilty pleasure, short, and sweet, like the subject line, and it is all about one of summer’s most iconic and beloved desserts. When local strawberries are in season the world becomes a happier and more delicious place. We put them in spinach salads, we eat them with cheese, we eat them with a goat, we eat them in a boat. And for those who like to work a little for their reward, picking fresh fruit can be a fun way to spend a few hours, and introduce the kids to the land and its bounty, and put themselves in the shoes of a farmer. Here is a really cool interactive guide that lets you select the fruits and vegetables you want; you can check for organic or conventional, and it lets you know when and where to pick them! Continue »



Bourbon: It’s Not Just For Sipping

Honey Bourbon Chicken Wings, photo and recipe by Extraordinary Barbecue.

Honey Bourbon Chicken Wings, photo and recipe by Extraordinary Barbecue.

 

Most cooks at one time or another cook with alcoholic beverages. Whether it is wine, beer or spirits, cooking with alcoholic beverages adds a depth and sophistication to so many dishes, both sweet and savoury.

Rum is most famously employed in rum babas and the traditional truffle-like rum balls that roll our way every Christmas, we even throw in a few raisins and add rum to ice cream. Scotch whisky is the eponymous main ingredient in Scotch Whisky Cakes, sherry is a must have ingredient for the best trifles and brandy has been glugged generously on fruitcakes and puddings for eons. We brine our poultry, mussels and even bathe our beef tongue in beer, we marinate cuts of beef in red wine and use it to enrich our sauces, and in short, many of us have decided that if we are going to cook, we often look to the liquor cabinet for inspiration. Continue »



Stone Fruit Season

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The Niagara region boasts some of the most arable land in North America, with its temperate climate and long growing season, rich soils and terroir perfect for orchards of almost any description. Indeed, the fruit that comes from this region -including the famous vineyards that have really put this area and its wines on the map- is a scant sixty minutes from our doorstep. To not take advantage of this amazing bounty is as egregious an oversight as living in Niagara Falls without ever having seen, well, the Falls. Continue »



A Pie Chart of Canada

Recently Tenderflake conducted a survey to determine a few things about Canadians’ love of pie.  You know what Tenderflake is, right? It’s lard. Do you know what lard is? Simply put, it is rendered pig fat, and, as it turns out, it has been making a comeback for the last few years, both in high-end restaurants and bakeries. A few years ago Sasha Chapman wrote an excellent article for Toronto Life extolling the virtues of this misunderstood, and, to a certain extent, vilified fat. If you have a few minutes, you should definitely check out this fascinating piece, it will probably change the way you look at lard. Really.


So, get yourself some lard and let’s get down to what this post is really about; pie crust, pies sweet-and savory- and Canada’s love affair with them. Continue »