Our Ontario Elk Sausage a la Lyonnaise stars on sous chef Lauren’s blog post today.
As a child I spent many hours with my Ukranian neighbour Baba, her granddaughter and my neighbourhood friends. Running around her backyard jumping in and out of an inflatable pool, we were fuelled by the sunlight and Baba’s endlessly generous kitchen.
I remember Baba peacefully and patiently teaching us to cook. Closing perogies with our fingers, we would make sure to press out the air bubbles. We took pride in every one that she approved of and strived to seal the others. We would meticulously braid Easter babka or push the dough into cans as we watched the table fill with completed pastry.
These moments are part of my foundation: Struggling to whip cream by hand with a mechanical beater. Her honey cookies, slightly tinny from the caramelization of butter and honey. Their hesitantly relenting crust giving way to a soft centre of fat and flour. A cast iron skillet…
View original post 116 more words