About

This is me standing at the top of a mountain in the south of France, pondering the best way to celebrate my grand-mothers life. I started the recipe collection so that my family could have access to the recipes that grandma left us. I hold these recipes close to my heart and hope that you will enjoy them as much as I do.

Me at the Ritz-Carlton Toronto teaching my friend Nicholas how to make pizza dough

 The end result

My early years as a chef

Keeping busy

 

Heart and Stroke Chefs Challenge in Mississauga 2009

This is a recipe that I made for the chefs challenge. I was published and placed on the "Kingcole Duck"website

Chef David De Bernardi

The Rosewood Bistro, Toronto, Canada


 http://www.kingcoleducks.com/chefShowcase.html#chef01

Smoked Duck
w/Black Truffle Pate en Croute

Pate Brisee

Ingredients:

3.75 cups flour
.75 tsp salt
.75 lbs butter
3 whole eggs
3 tbsp water

Prep/Directions:
Mix flour and salt together. Cut in butter (like making pie dough). Mix in eggs and water. Roll out to 1/4 in. thick. Let rest in a refrigerator over night.

Smoked Duck Pate
 
Ingredients:
4 ea. Smoked Duck Breast
3 shallots minced
3 cloves garlic minced
1/2 bunch thyme picked
1 1/2 cups white wine
salt and pepper
black truffle puree to taste

Prep/Directions:
Place all ingredients but the duck in a saucepot and bring to a quick rapid boil for 5 minutes. Let cool. Once cooled marinate the duck over night. Divide the recipe into two equal parts. Cut one half into strips and the other half place in a food processor to puree.
Layer in the mold starting with the puree, fallowed by the strips, alternating until the mold is full.