Tip of the Week

It is Spring, I like to steam asparagus and let them cool off  a bit,  roll some good ham or bayonne at the foot of 6 to 8 asparagus finish with Parmigiano Romano shaving top a white truffle balsamic vinaigrette 

Tip of the week

So easy and yummy!

I never buy juice in cartons. I always make it myself. For any citrus I make my own peel for cooking in soup or for poultry stuffing.

To do this first wash and peel your citrus with a potato peeler.

Soak your peels in cold water overnight and change the water twice or bring it to a boil. Then dry your peels in the oven on a silicone sheet at minimum heat or just dry at room temperature.

When dry put in a tin or in a zip look bag .







Now you have fresh orange juice for breakfast and wonderful peels for later to spice up your meals. A delicious and double savings.

Enjoy!

Truffles, truffles & more truffles

I am back with my Balsamic infuse with White truffle  a new sea salt with Black  Summer Italian Truffles, and of course my traditional White Truffle infuse with grapeseed oil or olive oil.

 

 I just finish a new production of Champagne Vinegar  

Infuse with so many great flavors,  Hibiscus, figs, vanilla, roses, saffron, pear, apricot.

A new production of white truffle balsamic

a new Production  of Fig Balsamic jelly and white balsamic  pear jelly

I am on Granville Island  today Sunday  March 22 till 7 PM 

Next open house  Friday March 27 from 4 to 8 PM