Recipes and daily menus from the CCGS Jean Goodwill
This was the marinade that was made for chicken. A bit of this mixed with mayonnaise will make a very flavorful spread. 3 teaspoons allspice 1 tbsp whole allspice 3 cinnamon sticks 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg ½ teaspoon ginger 1 teaspoon …
I am home and well rested. The Christmas Season has started here in Sherbrooke. The annual Old Fashioned Christmas at Sherbrooke Village started last night with a visit from Santa Claus and a free concert by Dave Carrol. On Saturday and Sunday more events are …
Although I did not cook much this time home, I was gifted with a bag of tomatoes. The result was a batch of fresh salsa. It made about 5 liters, which is way too much to eat at one sitting. By not cooking the salsa …
It is that time of year. Things are starting to finish up and the late crops are coming in. Pickles, relishes, and chutneys are either done or getting ready. I do not know where this recipe came from, but it has been in my file …
This is the recipe I use for almost all my tomato based sauces. As it stands, it is a vegetarian tomato sauce. It has enough body to be used alone or it can be added to meat to make a rich meat sauce or as …
Here is another family recipe. It is a bit of a strange one. Cooked mayonnaise sounds strange now, but it was something I grew up with. This was always a staple when we had lobster. It has a bit of a mustard bite that I …
Ragu alla Bolognese is more meat stew than a tomato sauce. This is not a a strictly traditional recipe, but rather it is my interpretation of the classic. It should have white wine not red. I will use bacon or pork belly instead of the …
GREEK DRESSING 1 cup olive oil 2 1/2 oz red wine vinegar juice of 1 lemon 1 tblsp dijon mustard 1 clove garlic 3/4 tsp dried oregano 1/2 tsp sugar 1/2 tsp salt Directions Place all ingredients in a bowl and mix Slowly whisk in …
This recipe has been in my family as long as I can remember. It was the only BBQ sauce we used (and we used it on everything) Looking back, I find it very strange for the time and place. The eastern shore of Nova Scotia …
This is a simple marinara sauce. The star of a marinara sauce is the tomatoes. I do other tomato sauces that have more vegetables and have more body. Please note the recipe says 1 clove of garlic, I have never used only 1 clove of …
I ran across this recipe while at a restaurant in Antigonish. This was maybe 25 years ago. A cook named Craig? brought it in. I quite liked it and have been using it since. This is very good for Spinach salads and bitter greens. Honey …
This dressing is good on spinach or any bitter green 1 clove crushed garlic 2 oz Honey 1 tbsp Dry mustard 1 tbsp Dijon mustard 2 Egg yolks 1 tbsp White wine 1 oz vinegar Directions Place honey, both mustards, garlic, and egg yolks in …
This is a spice blend that is very enticing, it combines warm spices (in North America thought of as baking spice) with savory spices to make a very interesting aroma. The use of warm spices in cooking is common in many cultures. The blend is …
In most cooking your main flavors will come from seasonings, rubs, sauces, and marinades. To be honest, for most of us, it is easier to find a good product and buy it. We don’t need to know how much allspice goes in a Jamaican jerk …
