Asparagus, Snap Pea, New Potato & Fiddlehead Sauteé – Spring Sides
A quick green side for spring - Asparagus, Snap Pea, New Potato & Fiddlehead Sauteé. Serve warm or cold, a simple medley of spring produce.
Devil’s Food Salted Caramel Cupcakes
The Devil's Food Salted Caramel Cupcakes we whipped up a week ago for a certain three year old's birthday. So good we had offers of indentured servitude in exchange for more, here's the recipe!
Fig Walnut Thyme Crisps
Inspired by the delicious crisps of Raincoast fame, a few tasty items from the pantry and I created my very own variety, I give you... Fig Walnut Thyme Crisps. Why not create your own?!
Seared Duck Breast, Truffled Potatoes & Mushrooms and a side of Easter Tales
Easter at Chez Gypsy, by Chef B: green salad topped with seared duck breast, truffled potatoes & mushrooms, sometimes it's the simplest of meals that make the most memorable moments.
Grilled Vegetable Pasta with Bocconcini & Balsamic Reduction
A simple pasta soft, unripened cheese, lots of healthy grilled vegetables, a hint of garlic scape and a blast of balsamic reduction. Serve hot or cold, as a starter or a main for lunch or dinner. Grilled Vegetable Pasta with Bocconcini & Balsamic Reduction, as easy as one, two, three... four.
Granola Breakfast Cookies
Cookies for breakfast? Relax Mom, they're vegan, wheat-free, low sugar, low fat, Granola Breakfast Cookies. But nobody needs to know they're healthy!
The Pink Lady Opens Patio Season
The Naughty Girl Handbook states: When your girlfriend orders a fru-fru drink, you have to have one too. Her Cosmopolitan, easy on the cranberry, was matched by my Pink Lady, straight up. It just doesn't get any more chick-flicky than that. The Pink Lady is a cocktail for the femme fatal in you, complete with kitten heels and pearls.
Braised Pork Belly, Roasted Beets & Parsnip Mash
Braised Pork Belly, Roasted Beets & Parsnip Mash a late winter's meal, low and slow and comforting, because slow food is good food. As the last of the winter storms blew though; I dug to the back for the freezer for a succulent price of pork belly to be the star of a cold weather menu. Could be the last of the season, it sure looks like spring, Baby!
Char Grilled Scallops with Bacon & Sweet Potato Lemon Thyme Champ
In celebration of St. Patrick's Day, a little taste of Ireland, straight from the rugged western shores and the storied medieval Ashford Castle, Chef Stefan Matz' Char Grilled Scallops with Bacon and Sweet Potato Lemon Thyme Champ. Comfort and complexity.
Chocolate Orange Chiffon Cake
An overwhelming desire for the taste of orange and chocolate lead me down the slippery slope of recipe development creating a deep, dark and delicious Chocolate Orange Chiffon Cake that thrilled neighbors and crushed that craving. (The neighbors love it when I bake!)
Candied Kumquats
When I see ingredients I haven't worked with I often drag them home to see what new delights I can concoct. Welcome home Kumquats, which quickly became Candied Kumquats... a taste of sunshine.
A Molecular Valentine
This Valentine's Day instead of posting yet another red velvet cupcake, we decided to let Food Gypsy Technical Adviser Chef B loose in the kitchen with some food science. Using three relativity easy molecular techniques: Gelification, Spherification and Emulsification, he's taken a few simple ingredients to a rather extraordinary result. Our Molecular Valentine.