Who doesn’t love deep fried Chinese food smothered in a sweet, succulent sauce? That being said, the fast food/take out versions leave you wondering what it is that gives your dinner that floresent hue, and how much sugar was used in that sweet, sticky sauce that is gobbed onto your dish. This recipe for Crispy Orange […]
Filed under: Recipe on May 8th, 2010 | 1 Comment »
I get lots of food related questions from friends, family and the mildly acquainted. “I’m having a party, what should I make?” “I’m out of X, can I use Y?” “If I buy it, will you cook it?” As I’m going to be posting a Chinese recipe this weekend for Crispy Orange Beef, I thought […]
Filed under: Method on May 6th, 2010 | 2 Comments »
As promised, a Passover friendly recipe for those of you seeking inspiration this week. This flavourful dish pairs a richly flavoured roast with a great twist on spuds. The closest thing I’ve ever had to the potato “cake” are scalloped potatoes, but of course the horseradish brings an entirely new accent to the dish. […]
Filed under: Recipe on March 27th, 2010 | Comments Off on Pot-Roasted Beef with Potato and Horseradish Cake
