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CTV Morning Live with Jeff Hopper, Me & Chef B - Food Gypsy

Chef B’s Gourmet Chorizo Pogos

December 31, 2013 | 5 Comments

During yesterday’s visit to CTV’s Ottawa Morning Live, our resident chef, Benoit Gelinotte (Chef B) demoed one of his top party food bites from his kitchen at Culinary Conspiracy, the Chorizo Pogo.  Due to popular...

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Idea in concept - Food Gypsy

Chocolate: From Concept to Competition

March 9, 2013 | 1 Comments

Over the last month an idea became edible art, as two Chefs were let loose to experiment and play as they prepared for the Carefor Chocolate Competition, held last Saturday in Ottawa.   The Chef in my...

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Foie Gras – Pure and Simple

January 7, 2013 | 0 Comments

The making of foie gras is a simple, though messy process.  The fattened liver is soft and breaks apart easily, so each step must be handled with care and precision.   Unless you’ve attended culinary school or...

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Winter vines in Burgundy - Food Gypsy

A Taste of Burgundy, The Holidays in France

January 2, 2013 | 0 Comments

This holiday season we made a pilgrimage to France, for a taste of Burgundy.  It was a journey home for the Chef in my life, time to connect with family, to breath the air of the French countryside and...

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Macaron Hollandais - Food Gypsy

A Lesson In Macaron – Macaron Hollandais

November 20, 2012 | 0 Comments

This weekend the chef in my life whipped up a batch of Macaron Hollandais, as easily as I might knock off a dozen chocolate chip cookies. He has a way of making even the...

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Party Doughnuts - Food Gypsy

Party Doughnuts 101

September 26, 2012 | 0 Comments

In the mood for mini doughnuts for a little cocktail party treat, we went in search of a recipe to fit our needs. These were not quite what we were looking for, but...

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Créme Caramel - Food Gypsy

Créme Caramel – Classic Simplicity

September 18, 2012 | 0 Comments

Créme Caramel done well is rich, creamy and smooth. When inverted, a sweet layer of liquid caramel oozes over the sides and runs on to the plate to form the perfect puddle of sticky...

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Adding to our essential sauces of the barbecue season with a tangy Chimichurri Sauce from South America. In it's native Argentina it is the quintessential condiment for grilled meats, an Argentine pesto if you...

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Piri Piri Sauce - Food Gypsy

Hello Piri Piri – Goodbye Barbecue Sauce

June 18, 2012 | 0 Comments

This version of Piri Piri sauce will ruin commercial barbecue sauces for you, forever. Butter based, it borrows from Portuguese tradition leaning heavily French. Using it effectively blackens the surface of the meat,...

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Salade Nicoise - Food Gypsy

Salade Nicoise inspired by Julia Child

June 8, 2012 | 0 Comments

This week we join the many voices celebrating what would have been Julia Child's 100th birthday in August of this year, with JC100. Starting with Salade Nicoise, from Child's The Way to Cook, a...

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Tarte a l'Alsacienne (Apple Custard Pie) - Food Gypsy

Tarte a l’Alsacienne (Apple Custard Pie)

June 4, 2012 | 2 Comments

A light dessert, artfully finished, Tarte a l'Alsacienne (Apple Custard Pie) is a French classic. Once you know the basic recipe you can substitute the apples for raspberries, cranberries, cherries or blueberries for an...

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Making the perfect Pate Brisse (pie crust) has been one of those things that has been hit or miss for me, I love to bake, but pie crust has proved my nemesis. That is,...

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