Relish Recipes — Le Creuset

Many of you will recognize our recipe contributor today. It's Chef Patrick Mathieu otherwise known as the Stationhouse Chef or on Instagram as @stationhouse_. For many years, Chef Patrick's date night classes were some of our most popular and our loyal followers loved attending. In case this is your first introduction to Patrick, he is most often found as Captain on one of the Waterloo Region's Fire Department teams. 

"Bright limeade meets crisp champagne for a cocktail that’s as refreshing as it is chic. Served in our elegant glassware, it turns every toast into a moment worth savouring. And with an easy mocktail version, everyone can join the cheers."

A few years ago, we had the opportunity to bake this dish, virtually with Anna Olson in her kitchen in the south of France. This gooey, creamy baked casserole of potatoes, cream, cheese, bacon, and onions is true French mountain food. It's perfect for a holiday table.

If you love sweet ‘n salty… or sweet ‘n spicy… of gooey ‘n cheesy… or crisp ‘n buttery… or if you’re like me and you like all of the above then you are in for a treat and you are going to loooooooove this sandwich! It's more of an idea than an actual recipe, but once you've tried it, you won't be able to eat it any other way.

I have enjoyed hibernating this January and making some of my favourite cold weather foods. This dish is a perfect choice for weekend cooking. It's a much quicker version than the traditional coq au vin, but no less tasty. Serve over egg noodles or mashed potatoes.