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Pizza Dough: Terry’s Homemade Recipe
More than a philanthropist, an epicurean! Terry Pomerantz is more than a philanthropist who helps children, more than an excellent cook, he is an epicurean philosopher who loves the simple life, and above all, who loves to make his loved ones eat well! Chef Terry Pomerantz’s famous pizza dough recipe There must be hundreds if … Continued
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Terry’s BBQ Grill Guide: Charcoal, Gas or Electric?
Terry Pomerantz is more than a cook. He’s a slightly picky cook who won’t grill his meat on any BBQ, nor with any fuel or any grill. The Electric BBQ The electric BBQ is clean and environmentally friendly. It does not produce any greenhouse gases or toxic gases. In winter, you can use it without … Continued
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BBQ Steak Guide for the perfect barbecue
Terry Pomerantz is more than a philanthropist, more than an entrepreneur, he’s a cook! “Watching my mother cook is how I learned. Then, I read recipes, watched TV shows and read cookbooks. I try my best to make these famous recipes and when I fail one after two or three tries, I realize it’s too … Continued
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The herbs and spices Terry needs to season his Italian recipes.
Fresh Spices Terry‘s cooking smells like fresh spices. “There’s no better way to cook Italian food than with fresh herbs. Just chop the chives, the basil, and you’ve got the scent of Italian cooking.” Terry buys his fresh herbs at his local farmer’s market, at the supermarket, the fish market or at his favorite butcher. … Continued
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Homemade ravioli recipe, Terry’s new challenge!
The origins of ravioli According to Wikipedia, ravioli comes from China. It is likely that the recipe for ravioli reached Italy via Arab countries. In fact, the oldest known recipe for this pasta, now recognized as a typical Italian pasta recipe, comes from a 10th Century Arabic cookbook. It consists of pasta squares filled with … Continued
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The best Italian dishes according to Terry
Terry loves Villa Massimo’s veal dishes. “I’ve been eating regularly for years at Villa Massimo in La Prairie, on the South Shore of Montreal. Its chef, Gabriele Ottoni, cooks masterpieces! His Al ‘Gorgonzola’ veal medallions, topped with a cream, white wine and gorgonzola Cheese sauce, and his Scallopine Alla ‘Toscanina’ with fresh spinach, garlic, cream, … Continued