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White wine for cooking: dry, sparkling, fresh?
Like many of us, you are wondering what white wine to use when cooking. A dry white wine such as Chardonnay, Sauvignon or Pinot? Or a sweeter Riesling or Muscat. Are there any recipes where it is better to use a sparkling white wine? A terribly simple, and delicious suggestion “Cooking is simple, I use … 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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BBQ chicken seasoning recipe by Terry Pomerantz
Terry Pomerantz gives us two excellent recipes for BBQ chicken seasoning, in the form of a dry rub and liquid marinade. These are Terry’s favorite! Terry’s favorite marinade For the BBQ chicken marinade, Terry Pomerantz uses: The ingredients Balsamic Vinegar Dijon Mustard Honey or brown sugar 1 or 2 fresh Quebec garlic cloves A dash … 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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Cooking on the BBQ: preferred doneness for varied meats?
When setting up a BBQ as a chef, make sure to cook every red and white meat to bring out all of their flavors. Terry recommends a few important cooking rules to follow. Before cooking Terry always makes sure the meats are at room temperature before putting them on the BBQ grill. “If we take … Continued
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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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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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Pasta with Italian sausage in tomato sauce… or rosé sauce.
Of course, Terry Pomerantz uses fresh food. He always buys his sausages from an artisan butcher in the Atwater, Jean-Talon or West Island markets. He prefers to accompany his Italian sausage pasta with a rosé sauce or a sundried tomato sauce, typical of southern Italian cuisine. Pasta recipe with Italian sausage and rosé sauce à … Continued
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The best types of wood for the grill, according to Terry Pomrantz
20 % hickory. “I always use organic hardwood charcoal. Oak and hickory quickly produce high heat levels and burn between 4 to 6 hours. Organic wood charcoal does not contain any chemicals or additives that give your food a fuel-like flavor. How to use wood chips on the grill? Great wood, great taste When Terry … Continued