Okay so this is my interpretation of French Canadian Pea soup, there are many variations all of them good, but this one suits my palate. Hopefully it suits yours as well. For more like this visit: www.legourmet.tv
Le Gourmet TV is a lifestyle channel all about food & beverage. We will meet with chefs, do cooking demos, talk with brewmasters, master distillers, and cheesemakers. If you can eat it or drink it we will talk about it. Don't forget about the gear that helps you make it either. http://www.legourmet.tv
For more like this visit: www.legourmet.tv I know... Peanut brittle recipe in the microwave? There are certain instances where the microwave is the right tool for the job, and this candy recipe is one of them.
For more like this visit: www.legourmet.tv Gran always said the secret to her shortbread recipe was using rice flour. You end up with something that will just melt on your tongue, leaving a huge grin on your face.
For more like this visit: www.legourmet.tv This is the first in our series with the pro's at George Brown Chef School. Chef Higgins will walk us through buying and holding knives.
05:40
Judith Fertig 200 Fast and Easy Artisan Breads
Judith Fertig author of the cookbook â200 Fast and Easy Artisan Breadsâ walks us through a quick demo on how you can take her basic recipes and make them your own. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
The Chef at the âLight Vegetarian Restaurantâ in Kowloon Hong Kong, takes us into the kitchen to cook up his favourite dish: Happiness of the Garden. Hong Kong Food Tour. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
02:31
How To Prep Butternut Squash from Foodland Ontario
Roasted butternut squash is a great side dish for many different meals. Here Foodland Ontario and Emily Richards give you a little advice on how to prep this tasty treat. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
07:09
Teriyaki Glazed Duck Breast Recipe from Foodland Ontario
Teriyaki Glazed Duck Breast with Asian Greens Stir-fry receipe. Foodland Ontario and Emily Richards bring you this everyday recipe for Ontario Duck. Quick and easy to cook, it makes weeknight meals or special dinners simple to get on the table. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
In this recipe from our friend Ted Reader, we use a great Pinot Noir from Tawse Winery in Niagara. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
This makes a great alternative to tomato based sauces for pasta, and will fill you completely on a cool fall or winterâs day. The Wild Horse Canyon Wines Cab that we use for braising adds a lot of flavour. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Squilla at the Rainbow seafood restaurant on Lamma Island Hong Kong. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Sweet, dark roasted tomatoes retain a slight juiciness to them and can be stored in the freezer for up to 3 months. Keep them refrigerated for up to 2 weeks and add them to soups, stews or pasta dishes. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Another spice rub to personalise your grilling experience! For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Foodland Ontario and Emily Richards team up to bring you this great recipe for drying peaches; easy to pack for snacks or chopped up and added to cookies and cakes. Be sure to pick up a basket (or two!) of fresh Ontario grown fruit to use in this recipe. Distributed by Tubemogul.
Ange Aiello of iYellow Wine Group hosts the launch of VICE the worlds first one pour Icewine / Vodka Martini at Toronto's ultra exclusive One restaurant in Yorkville. She interviews sommeliers and the president of Vineland Estates Winery who produce this premium product from their own Icewine. http://www.vicemartini.com/ Distributed by Tubemogul.
This takes a bit of time to get the onions just right⦠but the flavour that you build is tremendous. For more like this vist: www.legourmet.tv
Ange visits with Charles Baker from Stratus vineyards to find out the philosophy behind the winery, and the fantastic tasting room. For more like this vist: www.legourmet.tv
In this first episode we look at the whole animal and Dave from the Healthy Butcher walks us through the parts. For more like this vist: www.legourmet.tv
4 ingredients, couldn’t be simpler for this elegant treat. Don’t confuse these with Macarons, which are something completely different. For more like this vist: www.legourmet.tv Distributed by Tubemogul.
Bacon Explosion, Bacon Bomb, or Pork Fatty - whatever you call it.... this tastes incredible. Bacon wrapped in sausage, wrapped in bacon and then BBQ’d! For more like this visit: www.legourmet.tv Distributed by Tubemogul.
Want to make cream puffs? or eclairs? Then this is the base recipe that you need to master. For more like this visit: www.legourmet.tv Distributed by Tubemogul.
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