Category: Blog

Mocha Cake Recipe

“Small mocha cakes are always plural in my book… I don’t know many people who can eat just one!” says Terry Pomerantz, as he pours the mocha cake batter into the baking pans. The origins of Mocha Cakes Mocha (also Mokka or Moka), is the name French people used to have for coffee. It refers … Continued

Lobster Mushrooms: Terry’s recipe ideas

Do you know what lobster mushrooms are? Intriguing isn’t it? Terry Pomerantz tells us more. He also suggests a few delicious lobster mushroom recipes for everyone. How to pair wine with your favorite dishes All you need to know about lobster mushrooms Lobster mushrooms or crab mushrooms are edible wild mushrooms that grow in North-American … Continued

Veal Liver Recipes by Terry Pomerantz

Terry Pomerantz offers three veal liver recipes, including a surprising veal liver recipe over the barbecue. How to choose the perfect veal liver? No matter the veal liver recipe you have selected, you must always “use a fresh cut. If you are purchasing your veal liver in a supermarket, avoid getting your veal liver from … Continued

Shepherd’s Pie with sweet potatoes Terry Pomerantz

The Shepherd’s Pie with sweet potato recipe that Terry Pomerantz suggests is an excellent “comfort food” recipe that you could even make for a family gathering. The origins of Shepherd’s Pie Shepherd’s Pie, commonly referred to as “Pâté Chinois” in French (which literally translates to “Chinese pie”) was not brought to Canada by Chinese workers … Continued

Benny style BBQ sauce recipe by Terry Pomerantz

Terry Pomerantz explains how he prepares a Benny style BBQ sauce recipe What is Benny style BBQ sauce? According to culinary art historians, the very first barbecue sauce was created in South Carolina. This mustard based sauce recipe would have been imported to America by German colonists from the 18th century. Then, back in 1951, … Continued

An excellent marinade for deer meat by Terry Pomerantz

“Venison is always tastier once it has marinated. Here is a simple marinade that your guests are sure to love!” Deer meat flavors Wild deer eats branches and buds; its meat is dark red. While forest dwelling deer will yield a meat with woody and fir like flavors, farmed deer meat will have more subtle … Continued

Terry Pomerantz shares a roast deer recipe

Has one of your hunter friends gifted you with deer meat? How to cook it? What vegetable should you serve with it? What wine to pair? Terry Pomerantz offers his recipe. Go to recipe Roasted Deer: A Brief History Roasting game meat followed the discovery of fire around 750,000 B.C. Back then, roasting was the … Continued

Homemade moose sausage recipe by Terry Pomerantz

A true game meat aficionado like Saint-Hubert, patron saint of hunting, Terry Pomerantz loves moose meat. But Terry is not a hunter. Moreover, in Quebec, it is impossible to purchase game meat from the butcher or the supermarket. Terry Pomerantz relies on his hunter friends’ generosity for a nice piece of game meat once in … Continued

Best kitchen knives to have in your cupboard

Whether it is for cooking or woodworking, the right tools are essential to your success, and knives are –without a doubt- the tools that chefs use the most. Terry Pomerantz tells us more about the best kitchen knives. He describes different kitchen knives, what they are used for and how to care for them. How … Continued