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Corn Cob and Aged Cheddar SouffleˆSoufflés, both sweet and savoury, are served every day in bistros all over the world. They have a reputation as being difficult but they are actually a lot of fun to make. Fresh corn for this recipe really makes a difference, but frozen can be used in a pinch. I typically use white Canadian cheddar, but orange cheddar, Gruyère, Gouda or Oka are also great choices. It makes a great side dish for pot roast, roast chicken, roast pork or barbecued chicken.Butter TartsI can’t even imagine a Christmas without my mother’s butter tarts. I love them because they’re delicious, but not sickly sweet, and the fillingis nearly foolproof.
"Cooking locally and seasonally isn't a trend. It's the way it's always been. And this will always be true of great food.