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, gravy, 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…
Eagar Drumstick Coq au Vin
Coq au Vin sounds exotic and forbidden. But simply put it is chicken stewed in red wine, with mushrooms and onions, if you prefer. The best cuts for stewing are always the cheapest. Wheather for chicken, pork or beef. Dark meat with the bones still in, skin still on, gives a beautifully moist, flavorful, coq…
Fresh Herbs Make the Difference
I’ve heard it from every chef I have watched on television, seen in movies, and you tube, they even eco it in their books. Cook with fresh herbs. Every chef confirms it’s worth it. Any fool knows the cost efficiencies of growing your own herbs. Not to mention the fact that dried herbs could be…
Boursin Garlic Mashed Potatoes
Weekends are busy, we can all agree from Friday evening to Sunday night we try to live. Really live. Without being tied to a clock, at least for the most part. Or not bogged down with the weeks events, if we can help it. Even at the end of a busy weekend a large Sunday…
To Fry or not to Fry? This is the Question.
The English over centuries have perfected something they called ‘chips’, but the rest of the world recognize as French fries, or fries. Arguably the best way to serve potatoes. Fries are famous the world over. So much so that we can easily and cheaply buy them from the grocers. With many name brands, cuts and…
Eagar Kitchen Concoctions 