Chorizo is usually a cured pork sausage made with chili peppers that originated in Portugal using traditional sausage making methods. Mixed with the fresh tomatoes, aromatic wood herbs and creamy
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By Joel Mielle

Bûche de Noël, A Christmas Tradition. A simplified recipe! Every Christmas when I was a kid, we always had a Bûche de Noël on the table. It’s a tradition I’ll
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By Joel Mielle

This is the sauce that everyone should know how to make, it’s so easy and it enhances the flavour of grilled meats, great on poached or steamed fish seafood and
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By Joel Mielle

If you’re looking at a vegetarian meat replacement then look no further. Try these Parmigiana mushrooms that are almost as good as veal or chicken. By cooking them first and
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By Joel Mielle

This Bacon and Egg Pasta isn’t a carbonara, but it shares some of its characteristics. Combining crispy bacon, creamy sauce, and a poached egg for a dish that’s both rich
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By Joel Mielle

A perfect dish for vegetarian Monday, or any day. Tian Provencale originated in Provence quite some time ago, this version travels further South with the addition of Parmesan cheese. A
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By Joel Mielle

Woks are made of cast iron or carbon steel, to avoid them rusting in storage manufacturers coat them with a factory oil. This oil needs to be scrubbed away before
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By Joel Mielle

This delicious recipe features succulent Porterhouse steaks complemented by a flavourful chimichurri sauce. To begin, allow the steaks to come to room temperature for 30 minutes, enhancing their tenderness and
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By Joel Mielle

Mushrooms on sourdough toast is a classic dish with earthy, nutty flavours that come from fresh mushrooms sautéed with thyme and shallots. I got the high five from Kenji on
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By Joel Mielle

The bread is toasted in butter, filled with a mixture of sage infused cream, Parmesan and Gruyère cheese, wrapped in prosciutto ham. Prosciutto and sage are a marriage made in
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By Joel Mielle

Everyone loves meat ball and turkey meat is the healthier alternative. Spaghetti meatballs have been known to be an Italian immigrant invention from New York city. Some say it was
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By Joel Mielle

How to Make Whole Baked Snapper in 35 Minutes! It’s always nice when a neighbour returns from a fishing trip with extra snapper to share. This Mediterranean-style baked snapper is
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By Joel Mielle