Making Compound Butters

By: The Gourmand | 0 Comments | | Category: Cooking Tips, How to..., The Secret Ingredient

Making Compound Butters Written by Amber Smith and TSG So its coming close to the end of the season for our gardens. The last of the tomatoes, peppers and onions easily made into great homemade salsa. But what do you do with all those herbs? Herb butter is a great... more

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Chef Michael Smith’s Kitchen

By: The Gourmand | 0 Comments | | Category: Book Review

100 Of My Favourite Easy Recipes by Michael Smith Chef Michael Smith, Canada’s most popular chef, is back with a brand-new cookbook for all his fans! Chef Michael Smith’s Kitchen is a fabulous new collection of Michael’s all-time favourite recipes that he regularly cooks at home. Simple, easy to make... more

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Secret Ingredient: Trappy’s Hot Sliced Jalapeno’s

By: The Gourmand | 0 Comments | | Category: The Secret Ingredient

  Trappey’s is know for there Hot Sauces like Red Devil Cayenne Pepper Sauce, Bull Louisiana Hot Sauce, and Indi-Pep Pepper Sauce . It  is one of the oldest hot sauce brands in the United States. It was originally produced by Louisiana-based Trappey’s Fine Foods, Inc. but Trappey’s was eventually purchased by B&G... more

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Broth and Stock from the Nourished Kitchen

By: The Gourmand | 0 Comments | | Category: Book Review

Wholesome Master Recipes for Bone, Vegetable, and Seafood Broths and Meals to Make with Them by Jennifer McGruther Broths and stocks have always had a central place in kitchens around the world owing to their ability to comfort, nourish, and heal. In Broth and Stock from the Nourished Kitchen, Jennifer... more

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Microgreens

By: The Gourmand | 0 Comments | | Category: The Secret Ingredient

October 11, 2016 Interview with the Owner of Super Micro Greens Recently here in Indianapolis, Indiana, I was trying to get my hands on some microgreens for a recipe. These little guys have amazing flavor and pack an intense punch for their size. Often used as a garnish at high... more

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