Category Archives: Mise En Place
The Secret Spice
Cardamom can make everything from apple pie to roast pork taste better
By Alex Svenne
When you cook with cardamom, your guests will invariably ask, “What’s that flavour?” Cardamom is that elusive spice that everyone recognizes but no one … Read more
Roasted Pork Loin with Cardamom, Fennel & Tomato Compote
Cardamom, Fennel & Tomato Compote:
1 tbsp (15 mL) olive oil
1 large onion, diced
1 bulb fennel, diced
1 tsp (5 mL) cardamom pods, crushed
1 tsp (5 mL) chile flakes
2 cups (500 mL) diced tomatoes (you can … Read more
Pear, Apricot & Ginger Crumble with Cardamom Goat Cheese Ice Cream
Cardamom Goat Cheese Ice Cream:
2 cups (500 mL) whole milk (or goat milk)
8 cardamom pods
1 vanilla bean, split
1 cup (250 mL) sugar
2 egg yolks
1 cup (250 mL) fresh goat cheese, crumbled
1/4 tsp (1 … Read more
Cardamom-Scented Broth with Shitake & Swiss Chard Dumplings
Cardamom-Scented Broth:
4 cups (1 L) good-quality chicken or turkey stock
2 bay leaves
6 peppercorns
1 slice of gingerroot
6 cardamom pods
1 tbsp (15 mL) dark soy sauce
1 tbsp (15 mL) rice wine vinegar… Read more
Savouring Savory
Even though it’s not used as often as other herbs, savory deserves a place in your garden and kitchen
by chef Alex Svenne
One of my favourite herbs, savory,has been so essential to our culinary heritage that it … Read more
Tarragon & Orange Crème Brûlée with Blackberries Macerated in Tarragon & Ginger with Tarragon Brown Flour Shortbread
Ingredients
Crème Brûlée:
1 cup (250 mL) milk
1 cup (250 mL) heavy cream
2 sprigs tarragon
1 tsp (5 mL) orange zest
1 oz (30 mL) Cointreau or Triple Sec
4 egg yolks
½ cup (125 mL) sugar, plus … Read more
Arctic Char with Tarragon & Honey on Roasted Asparagus
4, 8 oz (250 g) arctic char fillets
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) butter
1/2 cup (125 mL) warmed honey
¼ cup (60 mL) chopped tarragon
1 tbsp (15 mL) lime juice
1 tsp (5 … Read more
Beef Tenderloin with Classic Béarnaise Sauce
Ingredients
Béarnaise Reduction:
¼ cup (60 mL) red wine vinegar
¼ cup dry (60 mL) white wine
7 peppercorns
1 bay leaf
1 tbsp (15 mL) minced shallot
1 tbsp (15 mL) minced parsley or chervil (another forgotten herb)
1 … Read more
The tart and anise-like flavour of tarragon shines in many a dish
By Alex Svenne
What ever happened to tarragon? It used to be a fairly common herb in your spice rack or window box, but now it’s really hard to find. The main flavouring of béarnaise sauce and one of … Read more
Going Green
BY ALEX SVENNE
What are two short words that strike fear in the hearts of children and adults alike? Brussels sprouts. Shoved to the side of the plate, hidden under a napkin, and often fed to the dog, Brussels are … Read more