There’s no reason to be afraid of risotto, but a lot of home cooks stay clear of it because it appears tricky. Here’s a great alternative.
Continue reading “AN EASY RISOTTO”AN EASY RISOTTO
FORAGED FEAST
One of my favourite farmers’ markets has reopened and I’m off to forage for wild mushrooms, a safer option than trying to avoid poisonous toadstools, snakes, ivy and oak in Ontario’s woodlands.
Continue reading “FORAGED FEAST”A GOOD CAPON
Roast capon, with lemon thyme roast potatoes, cauliflower, green beans and roasted vine tomatoes
I first became aware of capon at Oundle School, many, many years ago, but it was not until recently that I tasted it. Now I’m a fan. Continue reading “A GOOD CAPON”
WEIRD ENGLISH BREAKFASTS
I’ve just returned from a quick visit to the old country and been re-introduced to pasta for breakfast and discovered deep fried poached eggs. Weird but delicious. Continue reading “WEIRD ENGLISH BREAKFASTS”
COMFORT FOOD FIT FOR A ROCK STAR
In the third new episode of Market to Table, Chef Dan Frenette visits the St. Lawrence Farmers’ Market and cooks up a succulent braised bison short rib cottage pie back in the kitchen, on Bell Fibe TV1 . Continue reading “COMFORT FOOD FIT FOR A ROCK STAR”
SUCCULENT CAPON SUCCEEDS
Chef Dan takes a moment to enjoy a glass of wine in his new kitchen
In the second episode of the new season of Market to Table, Chef Dan Frenette returns to the St. Lawrence Market to shop and makes succulent crackling skin capon supreme with carrot risotto. Continue reading “SUCCULENT CAPON SUCCEEDS”
DAN’S AMAZING GNOCCHI
Chef Dan in the new kitchen studio preps butternut squash
In the first episode of the new season of Market to Table, Chef Dan Frenette shops at The Stop Farmers’ Market at the Artscape Wychwood Barns and creates tasty butternut squash and stracchino gnocchi carbonara in his new kitchen. Continue reading “DAN’S AMAZING GNOCCHI”
MARKET TO TABLE LIVES ON
Liz Foers supplies edible flowers and micro greens
The on-camera duties of TV series Market to Table have been handed over to Chef Dan Frenette, and I have stepped back behind the camera, where I belong. Continue reading “MARKET TO TABLE LIVES ON”
CHRISTMAS FAVOURITES, WORTH REPEATING
It’s still a few weeks to Christmas, but I’m already making the cranberry sauce, so it can sit and marinate and become immeasurably better for the wait. These traditional recipes for roast turkey and all the trimmings, are worth repeating so you can enjoy an amazing Christmas feast.
VENISON WITH A NORTHERN TOUCH
Rack of venison with seasonal veggies
By way of the Evergreen Brick Works Farmers Market, we have tabled a tasty northern dish on my new television series Market to Table, which you can catch 24/7 on Fibe TV1, Bell cable’s video on demand channel. Continue reading “VENISON WITH A NORTHERN TOUCH”
Gentlemans Portion 