Eagar Rigatoni Balsamic Bolognese

On my bio tab on this site I tell you about my study of precise measurements, but Bolognese is no place to be precise. Bolognese is about fun, free movements, taste by taste. A dash of this, a splash of that, maybe a few glugs. I’ve even been told Bolognese should be sung to and…

Fillings: No Bake Cheesecake 

In a continuation of a previous post I have outlined the numerous reasons of making your own desserts. The availability crusts, and to add to that post is a heavenly no bake cheesecake filling. This light as fluff filling will leave you floating. Add any topping fresh, jammed or jellied, that tickles your fancy.  Ingredients:…

Tomato Pasta Salad with Boccaccini 

Summer has arrived with flowers in the garden no doubt soon to sprout lush fruits and veggies. With that come summer salad season. Some of the easiest meals, eaten hot or cold.  Tomatoes are one of my favorite fruits, with a multitude of varieties, it makes summer salads a beautiful design of vibrant colour.  While…

Fillings: French Silk Tart

Home made desserts are often better than can ever be found in the limited selection at the store. Needing often only to be complete the morning of, or day before. Pie shells, Graham cracker, pulverized almonds and substitutes there of, are often very reasonably priced and prepackaged. There are ulimmited fillings from fruits, creams and…

Eagar Antipasto Breakfast

Antipasto is an Italian word for a precursor to a meal. Traditionally, bread, cured meats, cheeses, olives, artichokes, and other veggies and fruits. Antipasto has been infused with a multitude of ingredients from a mixture of salsas, and salads. Even couscous, though Moroccan, is common being off the coast of Sicily.  All of these choices…

Eagar Spicy Sausage Ragu

Ground beef, veal, and even pork have been used as a protein in spaghetti. Traditionally Italian’s use wild bore as the protein in their famous ragu. Wild bore not being plentiful in our area. An accessible, tasty and cost efficient alternative would be sausage. What’s also wonderful about sausage is the options of spices and…

Jamie Oliver’s French Pork Roast

The long weekend begs for a large comforting homecooked meal. It’s often turkey, roast beef, or lamb. Over the Easter long weekend a leg of lamb is traditional. Often having to be preorder in preparation ahead of time from your grocers butcher.  I feel that cookery should be fun. Easy and at a reasonable price…

Southern Fried Chicken

Tho Canadian born I started school in North Carolina. The land of real barbaque, gravey, clambakes, and chicken fried everything. All of my early memories of food are from the south. The mother of all recipes is their fried chicken. A literally finger licking good dish.  Also one of the simplest.  Not long ago I…

Regrow Your Produce

Regrowing produce bought for the store is an excellent way to get your money’s worth. Every spring I try to keep as much produce as possible available at home for the season. First I start my Romain hearts. The first thing I do is cut off the end core about an inch to an inch…

Ham & Cheddar Wrap

When I left home for the first time, I moved with my College program exchange to Mexico City. The largest city in the world. At the time the total population of the city, topped the population of all of Canada. 4 months living there changed my life forever. One way was handheld foods. I love…

Eagar Lemon Roasted Pepper Pasta with Shrimp

I love pasta. For years I have been perfecting recipes from arribiata to bolognese. But I’ve stumbled on an amazing recipe trying to make one of Jamie Oliver’s. But what seemed to be an unfortunate substitute turned into an awakening concoction.  This spicey lemony fresh spaghetti is fit for a restaurant! Ingredients: 1 lemon  (juice…

Jamie Oliver’s Italian Roasted Chicken 

Rotisery oven roasted chickens can be bought at many full service grocers. They are often found in the deli section. Three or four different types like herb, lemon, and maple grazed. The issue with these chickens is the lack of fresh ingredients  used for their flavoring, but most of all, your on a clock to…