The Valensbrae cooks like to source and share recipes that are not just tasty but work well with busy family schedules. Who doesn’t love a great pasta and ragù combo? This recipe, Strazzapreti with Lamb Ragu came from one of…
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Fusion? Mash-up? We aren’t sure which is the best word to describe the blending of different cultural cuisines, we’re just delighted that cooks such as Chicago chef Mike Sheerin are willing to take chances and then share their success stories….
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Recently I came a cross a farmers market in the centre of the bustling old city part of Strasbourg, France. Oh what a find! It was in a grassy knoll, with vendors speaking German, French and English if you were…
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via CambridgeTimes.ca It’s a burger that once picked up with two hands is hard to put down: the Puslinch burger, called “famous” by The Old Marina restaurant, is a massive, messy and delicious affair that indeed launches it like a…
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We don’t often see leftover lamb at Valensbrae, but just the same, we like to keep a few recipes on hand, just in case. The same rules of food safety apply to leftover lamb as any other type of cooked…
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Instant Pot®, if you are unsure, is a versatile multi-cooker performing the tasks of pressure cooker, slow cooker, rice cooker, steamer all in one pot. If you’re like us, a little skeptical, on how it can be so many appliances…
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Where better to find lamb recipes for busy families than from down under. This recipe however, doesn’t come from New Zealand but South Africa. Sarah Graham started her cooking career as a blogger in May 2010. It was a way…
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This is first in what we hope will be a series of recipes shared by local chefs in Puslinch Township. If you have a recipe you are craving for from one of our local restaurants here, just ask us and…
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I’m standing in the new Envers pondering their blackboard menu with absolute delight. Tantalizing meals ready for me to take home and savour. Such as House Smoked Brisket Sandwich with caramelized onion jam, ancho-bourbon bbq sauce and mozzarella on a…
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Do you believe that fall is around the corner? For those of us ‘fair-weather outdoor grillers’, fall means the end of outdoor cooking until next spring. In celebration of the last weekends of summer we decided to share this Paul…
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Let’s talk soup! In July? Sure, why not! If this is a recipe that suits your fancy – print it out for that cold wintery day when soup served with hot bread hits the spot! Soup. We all eat it,…
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If you are a regular reader of our Valensbrae recipe column, you’ll know that we often rely on British cooks for our insights. This recipe, Lamb and Eggplant, was first published in BBC GoodFood, May 2016. Created by contributor Sophie…
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Leg of Lamb Accompanied by Potatoes Adapted for Instant Pot® We’re still talking about the Instant Pot®, and how it has introduced pressure cookery to a new generation of cooks. Seasoned cooks have many stores of pressure cookers exploding coating the…
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In case you missed it, February 9 was National Pizza Day in both the US and Canada. At Valensbrae Sheep Farm, pizza-anything rings true. But lamb on pizza? That was a new idea for us. But not for cooks from…
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The first we heard of Lamb baklava was at a recent Thanksgiving dinner. The hostess had scooped the recipe from the August Issue of Chatelaine. Baklava? Lamb? That was our first reaction as well. Our vision of baklava as sweet,…
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The Almighty Hamburger – Always great, no matter what’s inside! When it comes to summer cooking, the hamburger has to be one of the most versatile options. A bevy of fillings from ground beef to buffalo, venison, lamb, kangaroo, turkey,…
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This week we celebrate the kids! It’s our annual Kids Day event. That means we will have lots of fun FREE activities for the kids this weekend.Back by popular demand we will have scavenger hunts and a colouring contest. In…
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