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…
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…
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,…
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…
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,…
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…
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…
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…
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…
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…