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Since I love french cooking, and anything rich and delicious, butter is my secret ingredient. It enhances flavour and makes for a more decadent meal.

I also love fresh garlic.

What a great question! I hope more people respond with their favorites!

This is great! I really like the article, and it is so helpful! Do you have any more tips or ricks to give on this topic?

Deb I am gonna go to the Caddi and get the recipe for you. !!

Hi Pixelchef, please add a few lessons :) You seem to be very knowledgable in this field! Wow! i didnt know to store basil at room temp either. Good tips. How about cooking methods? That is always a heavy load of terms, your thoughts? Also I was thinking of adding menu options for differnet themes for dinner. Anyone have menus to post?

I have to say my absolute favourite cookbook is the Moosewood Cookbook by Mollie Katzen. It was published in 1977, a vegetarian cookbook to rival any. At the start of my interst in cooking I was vegetarian, and this book was a gift from a dear friend. I quickly fell in love, and started using the recipies for the backbone of many of my dishes. From the soups to the mains, they all have a very healthy and inspiring list of ingedients.

"Gypsy Soup" is one of my favourites. I just love the bohemian feel this book has and the simplicity of the recipies. If you have the chance take a look at it.

Thanks for starting this discussion I think I am gonna pull it out and make an old favourite.

Wow what a great recipe! Thank you so much. I will definitely try this very soon. Do you have any suggestions for other flavours I am looknig for spice cakes for a cake I have to make for fall.

well Deb, all I can say is keep eyebrows and hands away from the flame. LOL. From my experience liquor can be tough to cook with. I have tried as you know adding it to beef bourguignon, with a mild flame up. I just think it adds character. Here is a good recipe for the dish

Classic Beef Bourguignon is simple to prepare and makes a delicious meal. Serve with potato gratin or noodles, you choose.

3 tablespoons olive oil 2 pounds sirloin steak, cut into 1” cubes Salt and freshly ground black pepper to taste 6 shallots, finely sliced 4 cloves of garlic Red wine, and much or as little as you would like, I usually use half a bottle of wahtever I am drinking Congac, 1/2 cup 2 1/2 cups of water 3 Tablespoons of Herbs de Provence 1 pound mushrooms 2 bay leaves fresh preferred a handful of fresh Parsley to add at the end also is to thin add a tbsp of flour to thicken

Heat olive oil over medium heat in a heavy, medium-sized stew pot. Add beef to pot and cook until brown then remove (10 minutes) Add congac and flambe ( the dangerous part) Add the onions and garlic and sauté for 2 minutes or until onions are softened. Return the meat to the pot. Add all the remaining ingredients, and mix it all together to be coated in wine. :) Cover and simmer for 1 ½ to 2 hours, or until the meat is tender.

I find the congac add such a distict flavour and lovely aroma to the kitchen.

Enjoy!

Hi John, take a look at this website. they are on Ossington and might be waht you are looking for .

http://www.wineonline.ca/

thanks Faye