A family holiday, complete with beach time and seafood indulgence with Lobster Stuffed Baked Potatoes and a bit of PEI Cottage Cooking. Prince Edward Island (PEI), home to red dirt and wild beaches, the perfect...
Read More →Packed with fresh, late summer vegetables Ratatouille takes advantage of a bountiful garden in a classic Provencal stew, a staple of French country cooking. Roma tomatoes, zucchini, eggplant, peppers, onions, garlic, parsley, thyme, bay and...
Read More →Straight from the French countryside, the classic Tartiflette uses all of my favorite ingredients, potatoes, onions, bacon, cream and & Reblochon cheese, to stunning effect. Creamy, melted ripe cheese, smoky bacon, starchy sustenance, Tartiflette is...
Read More →Green peas. Was there ever a more humble vegetable? Trust the French to take this little green gem and make it a masterpiece in the classic Petit Pois a la Francaise. Or as I like...
Read More →This week we’re sharing a couple of recipes from the chef in my life, including his amazing Jerk Chicken recipe for a kick of Caribbean spice. I’ve tried to replicate his results many times...
Read More →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...
Read More →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...
Read More →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...
Read More →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...
Read More →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...
Read More →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...
Read More →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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Welcome to Food Gypsy, real food for real life. Simple, fast, elegant recipes inspired by years in the kitchen and a never ending curiosity. Featuring ingredients and products that intersect both an appetite for life and a taste for adventure!
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