St Patrick’s Day marks the feast day and anniversary of the death of a Christian missionary known as Patrick. He was born in the year 387, probably somewhere near the present day border between Scotland and England. At the age of 16, he was captured and taken to Ireland as a slave. During this period,
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This recipe takes time but you won’t be disappointed. Give yourself a little luck o’ the Irish with this Americanized version of an Irish feast. Serve with our delicious Irish soda bread. Preparation Time: Preparation Time: 20 minutes Cook Time: 3 hours 4 ½ pounds Village Grocer Corned Beef Brisket 5 black peppercorns ½ tsp
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Makes 10-12 servings Ingredients: 4 cups (480 g) all purpose flour [2 cups (240 g) of all purpose flour can be substituted with whole wheat flour] 1 level teaspoon (5 ml) baking soda 1 tablespoon (15 ml) white sugar ½ teaspoon (2.5 ml) salt 2 cups (475 ml) buttermilk Method: In a large bowl, whisk together flour, sugar, baking
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International Women’s Day is celebrated annually on March 8. It is a day to focus on love, respect and appreciation toward women and to celebrate their economic, political, and social achievements. The Mimosa flower has been the international symbol of this celebration since 1946 and was chosen for its bright colour, beautiful fragrance and full
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A tin can of maple syrup is perhaps the most quintessentially Canadian food. At the store it’s a key ingredient that we use en masse in both our bakery and kitchen, substituting it for sugar or corn syrup as much as possible. We actually have to order it by the pallet from our friends at
Read MoreThis recipe is adapted from America’s Test Kitchen’s book, One-Pan Wonders. This recipe uses one of the test kitchen’s favourite secret ingredients: instant tapioca. When added along with some dried porcini mushrooms, a lush flavourful gravy is created. The tapioca also prevents the sauce from getting watered down as the meat releases its juices. Serves:
Read More4 pounds Village Grocer Pot Roast 1 teaspoon fresh garlic, chopped 2 litres beef stock 1 teaspoon fresh thyme, chopped 4 large onions, sliced 2 cups dry red wine 4 bay leaves 4 tablespoons cornstarch Pan sear the pot roast in a Dutch oven, then remove. In the same pot, saute onions. Add red wine,
Read MoreIngredients 1 (4 lb) pot roast 2 tablespoons Dijon mustard canola oil 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 750 ml red wine 8 shallots, peeled 4 cups beef stock 5 carrots, peeled 1/2 cup unsalted butter 1 stalk celery, cut in half 4 sprigs thyme 4 leeks, cleaned and sliced
Read MoreIn a heavy pot, or Dutch oven (with a tight fitting lid) heat about 1/4 cup of butter and 1/4 cup of cooking oil together. Dredge entire roast with flour seasoned with salt and pepper. Brown the roast slowly on all sides. Now add 5 or 6 medium-sized, sliced onions to the pot and brown
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