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Vegan ice cream: two delicious recipes!
Amazing! Terry Pomerantz has two vegan ice cream recipes for us! We all know that Terry is a passionate cook. But we didn’t know he could love vegan food. Neither did he, until he tried vegan ice cream at friends’ houses on two occasions. “I have to admit, I enjoyed it! Here are their recipes. … Continued
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How to make a good roast beef: cooking, meat and recipe.
“My mother’s roast beef was so good!” In Quebec, it seems that only our mothers and grandmothers were able to make a good, I mean, excellent roast beef. And they didn’t even know about Kobe beef! But now it’s 2021, and there’s no more reasons why the guys shouldn’t leave their mark as good cooks … Continued
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All about Kobe beef, the world-renowned Japanese beef
Kobe beef is a Japanese beef that is world-renowned for its quality. Terry Pomerantz describes the origins of this exceptional meat and how he serves it to his guests. Origins of Kobe beef Originally from Japan, Kobe beef is the original name for Tajima beef, a branch of the Wagyu breed. Originally, Kobe beef, known … Continued
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Terry Pomerantz’s Best BBQ Prime Rib Recipe
Terry Pomerantz’s best recipe for barbecuing prime rib (rib-eye steak) is deliciously simple! How to choose a good prime rib for a BBQ? If you’re in a hurry, buy your rib-eye steaks at the supermarket. Otherwise, Terry Pomerantz recommends buying them from an independent butcher. “Butchers are true artisans. They choose their meat. When the … Continued
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The Best BBQ Ribs Recipe
Are you dreaming of good ribs on the BBQ? An excellent gourmet carnivore, Terry Pomerantz reveals his recipe for BBQ ribs. Choosing good ribs for the BBQ Ask your butcher for advice to ensure you choose the best meat for your BBQ ribs. The best pork ribs come from the back (baby back ribs or … Continued
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Which meat is best for Beef Bourguignon? by Terry Pomerantz
Gourmet, great lover of red meat and cook because of his love of good food, Terry Pomerantz never hesitates to prepare a beef bourguignon. However, this classic of French gastronomy has its requirements, in particular the quality of the meat. So, what kind of meat should you use for a beef bourguignon? Terry Pomerantz tells … Continued
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The best recipe for fresh homemade Italian pasta
The world of Italian pasta Terry Pomerantz is fascinated by the diversity of Italian pasta. “It’s amazing what the Italian culinary tradition has been able to create with just durum wheat flour, eggs and salt. » The types of Italian pasta In addition to spaghetti, lasagna and macaroni, the main types of Italian pasta include … Continued
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Making bread with a breadmaker: how? which machine to choose? etc.
To make good homemade bread, first and foremost you need good ingredients! Some people prefer to knead bread by hand and others prefer to use a machine. Terry Pomerantz offers us some tips to help us choose the best ingredients and the best breadmaker. And since good bread has to be shared, whether in Montreal … Continued
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Grilling a la plancha: Tips and tricks from Terry Pomerantz!
Grilling a la plancha has been trending for a few years. Making grilling accessible to all, the plancha has allowed us to diversify our recipes whether on the barbecue, on a wooden plancha pan or on an electric plancha grill. Become a true chef thanks to Terry Pomerantz’s tips and tricks to ensure great grilling … Continued