Describe your culinary style.
My cooking style is based on simple great ingredients and layering of flavors. I grew up in a typical Canadian meat and potato house, but when I develop recipes now, I apply techniques that I’ve learned from studying other cuisines predominately Italian and French. Technique is technique—patience and respecting the products that you are working with to ensure that flavors are perfectly balanced doesn’t necessarily have to do with a specific cuisine. I love reading cookbooks,cooking magazines and food blogs. I study cooking constantly! I never miss an opportunity to ‘talk shop” with the butcher, the fish monger, the green grocer and every cook who will have me in their kitchen.
For someone new to your blog, which recipe do you recommend they try first?
Bacon Marmalade: A great party food!
Buttermilk Pancakes: They’re delicious and easy!
Cheddar Cheese and Dill Biscuits: The best!
Panzanella: The best salad ever!
What is the main source of inspiration for your recipes?
The main source of inspiration for my recipes is the season. I love to use in season local raw ingredients.
If you could have one food while stranded on a desert island, what would it be?
Pizza! I love it and if I’m going to be stranded I’ll be lonely so I may as well eat what I love…
What is your ultimate guilty food pleasure?
Cheese – Young, hard, creamy or stinky. I have not met a cheese that I didn’t love!
You know that thing that happens at the back of your mouth when food is so lovely that you start to produce too much saliva and you have to do a little gulp – that’s Yummly.