• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

UrbnSpice

"A Taste Of Heart & Home"

  • Home
  • About
  • My Recipes
  • UrbnSpice EBooks
  • UrbnSpice Confitures

inspiration of the day

The Amazing Pomelo – A How To Tutorial

By Denise Pare-Watson

The Inspiration of Urbnspice Series

I live in the Okanagan Valley in beautiful British Columbia.   Now that the colder weather has arrived, I truly miss the abundance of seasonal fresh fruit.  There are a number of alternatives now available in the grocery stores that are unique and delicious.  One of the seasonal fruits that are currently available at this time of year are pomelos, which are similar in appearance to a grapefruit but larger.  A Pomelo is an interesting citrus fruit native to South and South Eastern Asia. What is noteworthy about pomelo – the largest cultivated citrus fruit, is that it is an original citrus species from which a number of cultivated citrus fruits were hybridized from.

Pomelo is often described as a mild tasting grapefruit. In this post, I will address some of the unique characteristics of pomelo. I will teach you how to prepare and use a Pomelo. I will discuss not only the fruit of the pomelo but also the peel and the pith –  all of these pomelo parts have their usefulness.

How to Prepare and Use a Pomelo | urbnspice.com

How to Buy a Pomelo:

When purchasing pomelo, look for a fruit that feels quite heavy for its size, and is unblemished with no soft spots. It should be kept refrigerated and used within a week. The pomelo that I purchased was a sweet seed-free pomelo, however, there are varieties that are very tart.  Eating the sweet pomelo fruit is a refreshing treat as it does not have the bitterness of a grapefruit and has a slight sweetness.  The thin peel of the pomelo is very fragrant and useful in candied peel, mild marmalade and confectionery.  The fruit of a pomelo is in its core, surrounded by a thick layer of spongy pith. Unfortunately, the pith is often discarded.  In this post, I will outline a very interesting option regarding how to effectively use the pomelo pith.How to Prepare and Use a Pomelo | urbnspice.com

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Dessert Garnish, Fruit, Inspiration of Urbnspice Series, My Recipes Tagged With: Citrus Fruit, Fruit, How To, inspiration of the day, Tips and Techniques

Potlatch Salmon

By Denise Pare-Watson

CHC Canada 150 Food Blog Challenge

Prelude:  I am definitely a proud Canadian so when the Culinary Historians of Canada invited food bloggers to participate in a Canada 150 Food Blog Challenge – well, that is something I just have to do! What a great way to celebrate Canada’s 150th birthday by honouring our country with a different Canadian dish every month. The first topic is fish and seafood, so I am sharing my recipe for Potlatch Salmon with you, plus a wee bit of background about the history of potlatch.

Potlatch Salmon – have you heard of it? Potlatch Salmon is one of our family’s favourite ways to serve fish. It has turned many folks from being fish dislikers to fish lovers – it is all about the glaze. First, though, we should take a look at the term Potlatch and understand the source. Potlatch is a term derived from Canada’s Northwest Coast aboriginal groups that symbolized an abundant feast, typically held in winter often using indigenous food that had been dried and preserved throughout the year. The feast was held for life events such as weddings, funerals or births. Roughly translated, it means a feast of ‘giving’. Tables at the Potlatch feast overflowed with food, generally far more than could be consumed with the idea that it would be shared amongst the guests to take home.

While Potlatch feasts are not as common today, traditional dishes that were once served at these events, of course, are still enjoyed by one and all. One of our favourites is Potlatch Salmon. What is Potlatch Salmon, exactly?  Typically, it is an entire filet of salmon (skin on), spread with a simple, yet unique dry rub and cooked over an open flame or barbecue. The dry rub turns magically into a luscious sauce which can also be used as a glaze. For the purposes of this post, I will explain the method and technique of making Potlatch Salmon three different ways using slightly altered techniques that you can enjoy as an appetizer, lunch, dinner or at your own family feast.  Try it with bannock, another traditional dish.  I show you how to make bannock in this post.

Salmon en Papillote | urbnspice.com

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2015-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Appetizers and Small Plates, CHC Canada 150 Food Blog Challenge Series, Experiments, Fish, Gluten Free Recipes, Grain Free Recipes, Main Dishes or Entree Options, Quick and Easy Dishes, Sauces, Savory, Urbnspice Series Tagged With: Appetizers, Canada 150 Food Blog Challenge 2017, Canadian Recipes, Family Recipes, Fast and Easy Dishes, Fish Dishes, Gluten Free Recipes, inspiration of the day, Main Dishes, Small Plates

The Reflection of a VIP Dessert Menu

By Denise Pare-Watson

(From a pastry chef’s point of view)

Today, I am sharing a Reflection of a VIP Dessert Menu.  In my career as a pastry chef in a private golf and country club, VIP Dessert Menus was one of the interesting and intriguing items that frequently became an add-on to my task list at the last minute.   When the Executive Chef came up to my pastry station and informed me that there was a VIP event and he needed ideas following a particular theme to pull together a special menu, I had to be quick on my feet.

White Chocolate Crème Brûlée with a nutmeg tuile nest & lace cookie garnish | urbnspice.com
White Chocolate Crème Brûlée with a nutmeg tuile nest & lace cookie garnish

There was often not a great deal of time to reflect or ponder this menu and the pride I felt when presented and trusted with this task was very important to me.   VIP events often meant a celebrity was arriving in town and it was all quite ‘hush-hush’ until the very last moment before announcing that they would be dinner guests at the club that very evening or the next.  After a couple of these events, I strived to be pro-active and have a ready source of special dessert components ready in what I called my “Recipe Bible.”  In that way, I could pull together a spectacular dessert with minimal time allowances.

The Reflection of a VIP Dessert Menu

Here is an example of a Canadian Themed VIP Dessert that I created at one of these VIP events.  It is a flashback to 2007 and the event was for some very high profile chefs that were members of an exclusive culinary group from Texas.  I called the menu “A Canadian Reflection.”

VIP LUNCHEON DESSERT MENU

25 people

“A Canadian Reflection”

*****

A Duo of Mousse:

Swirled Blueberry Mousse and Maple Mousse

Featuring Ontario Wild Blueberries and Maple Syrup from Quebec

*****

š›Caramelized Macedoine of Okanagan Apple,

A Wine Poached Crabapple or disk of Quince

nestled in a Tuile Leaf Boat

On a Compote of Prairie Saskatoon Berries

*****

Sauces:

Canadian Brandy Crème Anglaise

And a 24-carat Gold Syrup Reduction featuring Alberta Organic Honey

Beautiful lacy tuile dessert garnish | urbnspice.com
Beautiful lacy tuile dessert garnish

______________________________________

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Inspiration of Urbnspice Series, Menus Tagged With: Baking, Dessert Menus, Desserts, inspiration of the day, Pastry Chef, Sweets, VIP Desserts

Chilly Day Soup – A Market Inspired Vegetable Soup

By Denise Pare-Watson

The Inspiration of Urbnspice Series

I love this time of year.  There is a chill in the air meaning our daily walks require more of a brisk pace.  Soup is always a menu possibility, and many folks who know me well know that I will likely have my large Dutch oven simmering on the stove with a seasonal potage, chowder or bisque.  Today, it just seems like vegetable soup is in order due to an abundance of gorgeous Okanagan produce from our Naramata trip this week.  Chilly Day Soup is my Market Inspired Vegetable Soup.

Farmer's Market Inspiration | urbnspice.com

Farmer’s Market Inspiration | urbnspice.com

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Gluten Free Recipes, Inspiration of Urbnspice Series, My Recipes, Soups and Chowders Tagged With: Chef Tips, Family Recipes, Farmer's Market, inspiration of the day, Soups, Tweaking

Dark Chocolate Truffles

By Denise Pare-Watson

What do you do with a bit of leftover dark chocolate ganache?  Make Dark Chocolate Truffles, of course! You can make these truffles in a snap and they make wonderful hostess gifts and they are also great additions to a cookie plate.  Besides, they are fun to make and a great activity if you have children helping in the kitchen.  There is no complicated tempered chocolate dipping with this recipe – the outside of the truffles are covered easily in Chocolate Vermicelli.  Anyone can make these – give them a try!

Dark Chocolate Truffles: Truffles are easy to make | urbnspice.com

Truffles are easy to make  

A ganache filling can be used for many things, including making truffles.  Other uses include top brownies or squares; layer in between a crumb crust; sandwich in between cookies or macaroons. I have used ganache to coat a cake and spread on a cake as a frosting. In other words, ganache is extremely versatile, so making a little extra is a good thing. You can freeze ganache in an airtight container or an airtight sealed bag using a food sealer.

Dark Chocolate Truffles | urbnspice.comCloseup of Chocolate Vermicelli Coating

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2014-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Chocolate, Confection, Desserts and Sweets, Food Fun, Gluten Free Recipes, Kids in the Kitchen, My Recipes Tagged With: Chocolate, Confection, Desserts & Sweets, Gluten Free, inspiration of the day, Sweets

Lemon Potatoes

By Denise Pare-Watson

Double Duty Recipes Series

Families are busy, right?  I remember having the dilemma of trying to get two active daughters off to soccer practices six and sometimes even seven days a week after work or early on a Saturday morning.  Everything had to be quite well orchestrated in order to get the daily activities and weekly responsibilities accomplished.  That is when I created a repertoire of Double Duty Recipes.  Lemon Potatoes is the inspiration for this Double Duty Recipes Series.

Double Duty Recipes: Roasted Potato, Crispy Bacon & Chive Salad | urbnspice.com

Double Duty Recipes: Roasted Potato, Crispy Bacon & Chive Salad

With such a busy schedule, my challenge was to consider a recipe that could be used for two meals, (double duty) such as dinner the first night with a grilled steak or chicken breast, then planned leftovers for salad the next day.  The recipe that follows for Roasted Potato Salad with Crispy Bacon and Chives is a re-creation of the Lemon Potato recipe featured in this post – a favourite of my lemon-loving daughter.

You may want to consider doubling this recipe for Lemon Potatoes – just saying.  They are delicious.  And, addictive.  And, you will probably find that you don’t have enough left over for the double duty recipe.  This happens often!  I can tell you from past experience that our family of four would hover over the tray just hot from the oven after we drizzled the lemon juice on top of the crispy roasted potatoes and happily feast on them.

Lemon Potatoes - delicious and addictive | urbnspice.com

Lemon Potatoes

LEMON POTATOES

CHEF TALK:  Small nugget potatoes work well here.  This is a unique method of cooking (par-cooking) potatoes because you start with hot water and par-boil the potatoes for a few minutes before roasting them.  The secret is high heat for a short period of time in the oven – the light coating of flour and seasonings creates a nice crust.  Drizzle fresh lemon juice over the potatoes immediately as the tray comes out of the oven. The potatoes absorb the fresh lemon juice, lending great flavour to this hot dish.  This recipe can easily be made gluten-free by substituting the flour with a gluten-free blend.

INGREDIENTS:

  • 1  1/2 lbs.  (usually 1 bag) small nugget potatoes, halved or 1 1/2 lbs. large russet potatoes, cut into 8 pieces
  • 1 – 2 Tablespoons all-purpose flour or gluten-free flour blend
  • 2 – 3 tablespoons butter or olive oil
  • Salt and pepper to taste
  • 1/2 teaspoon onion powder
  • 1/2 of a cooking onion, diced
  • Juice of one half of a lemon (about 2 tablespoons)
  • Zest of 1/2 lemon, if desired

METHOD:

  1. Preheat oven to 400°F (200°C).
  2. Line a rimmed baking sheet with parchment paper.  Set aside.
  3. Set a medium to large pot of water to boil.  Add the potatoes.
  4. Par-boil for five minutes – the potatoes will not be cooked through at this point. Drain.  Remove the potatoes to a stainless steel bowl.
  5. Add the butter, flour, seasonings and diced onion.  Toss well. Place on the baking sheet.
  6. Bake for 15 to 20 minutes without turning (the small nugget potatoes will be nicely coloured with darker caramelized tips). If you are using the larger potatoes, roast for 30 – 40 minutes until the edges of the potatoes are golden with caramelized tips.
  7. Remove from the oven and drizzle the lemon juice over the potatoes (and zest if you are using).  Toss to combine.  Adjust seasoning if necessary.  Enjoy while they are hot or cool the potatoes in order to make the following recipe.

WHAT ELSE CAN I DO WITH THIS RECIPE?

CHEF TALK:  Those of you who follow my cookbooks know that I often take a recipe and give you options for reinvention.  This is a perfect example of a Double Duty Recipe.

I am fairly certain that once you make this version of potato salad, it will be a part of your salad repertoire for many occasions.  It is rustic with its chunky ingredients, very flavourful and guaranteed to be a hit. Give it a try.

Lemon Potatoes | urbnspice.com

DOUBLE DUTY RECIPE SERIES

Roasted Potato Salad with Crispy Bacon and Chives

INGREDIENTS:

  • 1 1/2 lb roasted LEMON POTATOES, (leftovers from doubled recipe above)
  • 1/3 cup mayonnaise
  • 3 – 4 eggs, hard-boiled, each egg cut into quarters or eighths
  • 1 scallion, sliced thinly
  • 4 – 6 rashers of smoky bacon, cooked until crispy and broken into coarse pieces
  • 1 – 2 dill pickles, depending on size, 1/4 inch dice
  • Chives, for garnish
  • Salt and Pepper, to taste, as required
Double Duty Recipes: Roasted Potato, Crispy Bacon & Chive Salad | urbnspice.com

Double Duty Recipes: Roasted Potato, Crispy Bacon & Chive Salad | urbnspice.com

METHOD:

  1. Simply combine the above ingredients, first reserving a little of the bacon, egg and scallion for garnish.
  2. Taste for seasoning (it often does not require any).
  3. Garnish with reserved bacon, egg and scallion and chives.
  4. Serve immediately or keep refrigerated until it is time to serve.  Refrigerate any leftovers.

OTHER DOUBLE DUTY STRATEGIES FOR THIS RECIPE:        

CHEF TIP # 1:  Time Saver: Use the time that your water is coming to a boil to hard boil the eggs.  By the time the water comes to a boil, it will be time to remove the eggs with some of the boiling water and let them sit for 10 minutes before plunging them in cold water to cool.  Crack the shells by tapping them all over, but do not peel. Keep them in the cold water. After 10 minutes has passed, shell the eggs – you will find that this is now an easy task.  Store the peeled whole eggs in a container filled with fresh water in the refrigerator for up to three days.

CHEF TIP # 2:  Time Saver: On a parchment lined baking sheet, roast one entire package of bacon in the oven.  Just separate the rashers of bacon and lay them flat close to each other.  Roast at 350°F until desired crispness. Use 4 – 6 rashers of bacon for the salad and store the extra bacon for a quick lettuce, bacon and tomato sandwich or to sprinkle on salads, etc.  (You can freeze cooked bacon, too).  Remove the bacon to a paper towel-lined saucer.

CHEF TIP # 3:  Bonus Flavour Booster:  Remove any excess bacon fat from the tray that you are roasting the bacon on but leave the stuck-on bacon bits that remain on the parchment on the sheet – use this same baking sheet to roast your lemon potatoes for a bit of added bonus bacon flavour (again – double duty!).

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Oven Temperature Accuracy
  • Tweaking
    __________

I hope you enjoy this Double Duty Recipe for Potatoes.  It is a family favourite and I am sure it will become one of yours, as well.  Drop me a line if you want to see more Double Duty Recipe ideas.

“What I say is that,

if a man really likes potatoes,

he must be a pretty decent sort of fellow.”
― A.A. Milne

Happy Double Duty Recipe Cooking, everyone!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Paré-Watson

The UrbnSpice Chef

 

 

You Might Also Enjoy These:

Double Duty Recipes:  Orange Glazed Salmon and Orange Fennel Salad

Potato Crusted Quiche – A Gluten Free Crust made from Potato 

Sausage & Potato “No Bread” Stuffing

Caramelizing Onions and How Do I Do That?    

Roasted Tomato Compote – Another Way of Looking at Condiments  

FURTHER READING:

Potato Nutritional Information:  Potatoes are healthy!

The Carbohydrate Myth:  http://www.littlepotatoes.com/potatoes101/carbohydrate-myth.php

Digiprove sealCopyright secured by Digiprove © 2016-2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Double Duty Recipes Series, Gluten Free Recipes, Inspiration of Urbnspice Series, Main Dishes or Entree Options, Salads, Sides, Vegetables Tagged With: Double Duty Recipes, Family Recipes, Gluten Free Recipes, inspiration of the day, Main Dishes, Potatoes, Sides

Cherry Rhubarb Compote

By Denise Pare-Watson

Inspiration comes in so many ways when surrounded by beautiful Okanagan produce just begging to be made into something wonderful.  Cherry Rhubarb Compote seemed to be the perfect accompaniment to many desserts, including a topping for simple Creme Brulee, Baked Rice Pudding,  Earl Grey Chiffon Mini Cakes, or simply served with creamy Greek yogurt.

I made the compote from cherries and rhubarb from my daughter’s own yard.  Look at how spectacular this gorgeous produce is!

Rhubarb Inspiration | urbnspice.com

I also hide my packages of prepared rhubarb away under the boring things in the freezer so that no one will find them.

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Breakfast Items, Condiments & Accompaniments Tagged With: Cherry, Compotes, inspiration of the day, Rhubarb

Purple Gnocchi

By Denise Pare-Watson

The Inspiration of UrbnSpice Series

Making comfort food is therapeutic during winter’s last blasts.  I always encourage fun in the kitchen so let me tell you why I set about making a playful batch of purple gnocchi one day:

A plate of playful purple gnocchi | urbnspice.com

A plate of playful purple gnocchi 

It has been very blustery on the Island where we live.  It makes me shiver to look outside.  My usual pattern of walking has been curtailed by periods of rain, wind, snow and sleet.  While I am well equipped with Paddington Bear rain gear, there is definitely a small voice coaxing me to stay inside where it is warm and cosy.

During a sunny break amidst the storm clouds yesterday, we overcame the elements to stock up on groceries.  My eye caught a display of purple potatoes which became my inspiration of the day.

UrbnSpice Inspiration of the Day: Gorgeous Purple potatoes | urbnspice.com

UrbnSpice Inspiration of the Day: Gorgeous Purple potatoes 

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2017 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Experiments, Food Fun, Freezer Reserve Series, Inspiration of Urbnspice Series, Sides Tagged With: Food Fun, Gnocchi, inspiration of the day, Potatoes

My Inspiration of the Day : The Savoy Cabbage

By Denise Pare-Watson

The Inspiration of UrbnSpice Series

How could I resist it?  It was just sitting there in all its beauty, beckoning me to create a culinary masterpiece.  I felt that my favourite green grocer had created this display to entice just me – it worked!  It was a magnet.  Would you be able to pass this gorgeous vegetable by without admiring its beauty?  I could not.  My prize was a Savoy Cabbage.

Market Inspiration: Savoy Cabbage | urbnspice.com

Market Inspiration: Savoy Cabbage 

I watched that morning how passersby did not even give this gorgeous display a second look.  Perhaps they did not know what to do with it;  perhaps they were far too busy to consider its use; and perhaps, they were stuck in a cooking rut that would not allow them to consider this prize.

My mind was spinning with possibilities – how would I use it to its best advantage? How could I show off its bounty? Who could I share it with?

The grand total of this beauty was $1!  How could something so beautiful be so reasonably priced? I had to have it.  I brought it home with great care and proudly admired it on my kitchen counter for the remainder of the afternoon.

For those of you that have never tried this variety of cabbage, you are missing out on a very mild flavoured vegetable that is as versatile as it is delicious.  Its uses are many, from salads, soups, side dishes such as shredded savoy cabbage with leeks and pine nuts, or sautéed with butter, salt and pepper. This beautiful cabbage was destined to be included in my gluten-free repertoire – a stuffed cabbage, but not just any stuffed cabbage.

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2017-2018 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: Dairy Free Recipes, Dietary Restrictions, Egg Free Recipes, Experiments, Gluten Free Recipes, Grain Free Recipes, Inspiration of Urbnspice Series, Meat Dishes, Nut Free Recipes Tagged With: Cabbage, Dairy Free, Gluten Free, Grain Free, inspiration of the day, Main Dishes

Urbnspice – A Taste of Heart and Home

By Denise Pare-Watson

As a Red Seal Chef and Pastry Chef with a passion for the creative, technical and teaching components of the profession, “Urbnspice” was designed to share with a wider audience some useful & easy-to-follow information, help and support surrounding everyday questions, concerns and issues dealing with everything food related.

As a female working in a professional kitchen, a few things became apparent very quickly.  Firstly, one needs a sense of humour!  Secondly, one’s vocabulary expands – and not in a good way.  At one point, my husband commented how “colourful” my language had become since I started working in food services!  On “Urbnspice”, I will concentrate on the sense of humour portion of my kitchen experience along with some practical day-to-day tips on how to make your life a bit simpler in the kitchen.  We will discuss tips on such subjects as recipes, diets, what’s hot, what’s not, what is working well and what may not be working at all.

Fall Themed Wedding Cake | urbnspice.com

Urb’n’Spice Autumn Theme Wedding Cake

…

Read More »

Digiprove sealCopyright secured by Digiprove © 2016 Urb'n'SpiceAll Rights Reserved
Original content here is published under these license terms: X 
License Type:Commercial
License Abstract:You may read the original content in the context in which it is published (at this web address). You may make other uses of the content only with the written permission of the author on payment of a fee.

Filed Under: About, Inspiration of Urbnspice Series, UrbnSpice Confitures Tagged With: All About Urbnspice, inspiration of the day, Urbnspice

Primary Sidebar

Search Urbnspice Recipes

Meet Denise – The Urbnspice Chef

Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
Read More…

Denise Pare-Watson: View My Blog Posts

Featured Post

Pomegranate Molasses Sugar Cookies

Pomegranate Molasses Sugar Cookies

Holiday Fruitcake | urbnspice.com

Holiday Fruitcake Made Easy

Categories

Archives

Follow on Instagram

Copyright © 2023 urbnspice.com