Roast Pheasant With Mushroom Cream Sauce
Last week I had the good fortune of being given two pheasants, just hunted from southern Ontario’s wilderness. The last time I enjoyed pheasant was over 10 years ago and the pheasant was farm-raised, not wild. Farm-raised game birds, boar, venison will be easier to cook than animals from the wild as the animal’s age […]
Pastourmadopita
I’ve made this pita a few times last month and I am now sharing this festive recipe for a pita containing Pastourma, an air-cured beef with its origins in Caesaria (Cappadocia), Turkey. Greeks have a long history in this area and St. Basil the Great was born here. Yesterday was St. Basil’s day and many […]