Do you remember Gourmet magazine? (If you do, your secret is safe with us!) Gourmet was the first US magazine devoted totally to food and wine. Founded by Earle R….
Oh the potluck party! The holiday season continues among us and you still may need to conjure up a dish for a party. When asked to bring an appetizer, soup,…
It’s Christmas time again! Let’s make Aunt Bertie’s Christmas Pudding! Sift together: 1 Cup Four 1 Tsp. Of Baking Soda ¼ Tsp. Salt ½ Tsp. Cloves ¼ Tsp. Nutmeg 1…
Lamb chops come from either the rib, loin or shoulder of the lamb. At Valensbrae Farm, we choose to keep the shoulder for our famous stew recipes and leave the…
Rack of lamb is a prime cut between the shoulders and the loin. The muscles don’t have to work as hard in this area which makes the cut very tender….
Even just saying the word – stew – brings ups memories of cold snowy nights and eating beside a fire. Stew is considered a ‘comfort’ food – those everyday dishes…
LAMB SHANKS: One Dish Meals After a long day at work and with only 30 minutes to get the gang primed and ready for hockey practise, who needs the hassle…
At Valensbrae Farm, we eat a lot of lamb. And each family member has their own favourite way of preparing a particular lamb cut right down to how it’s cooked…
I was reminded this past weekend of a yummy butternut squash soup recipe I made last year at a family dinner on Thanksgiving at my step-daughter’s home. I love to…
LET’S BAKE! WHAT TO DO WITH ALL THOSE PUMPKINS by Marjorie Clark In my father’s garden in Morriston, we once grew a giant variety of pumpkins, which produced fruit that…