Double-smoked bacon adds a special twist to this recipe, but good-quality ordinary bacon works just as well. Serve the tart as a first course with a scattering of arugula. If wild leeks aren't available, the white and light green parts of conventional ones, thinly sliced, can also be used.Read More
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Double smoked bacon makes this a special treat but good quality ordinary bacon can be used. Serve as a first course with a scatter of arugula or make tiny tartlets and serve as an hors-d'oeuvre as well. The pastry is too much for 4 tarts, but it freezes beautifully to keep on hand for another use.Read More
Claudia Egger has an outstanding Toronto bakery called Frangipane, where she makes superb French pastries. As it is nearly Valentine’s Day, what could be better than one of her rich chocolate tart recipes – with a twist?Read More
This sandwich recipe comes from Stratford Chefs School student Kyle Clarke who says, “This is the ultimate comfort food. The thyme complements the bacon and onion so well; it is almost like they are BFFs.” If you don’t like blue cheese, just omit it and add more cheddar.Read More
Jerusalem artichokes (not actually artichokes, but rather root vegetables) are perfect for spring with their artichoke-like flavour. This chowder could be puréed (if you omit the bacon) to make a creamy soup.Read More
This is fantastic either hot or cold and it reheats in a 350 F oven for 5 to 10 minutes. Cut in slices and serve as a first course with a small salad or cut in smaller slices as an hors d’oeuvre.Read More